tag:blogger.com,1999:blog-3245648143067629622024-02-08T00:53:12.227-05:00Undergrad GourmetLiving life through food... vibrantly and deliciously!Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-324564814306762962.post-48855851273600941442010-05-22T15:08:00.002-04:002010-05-22T15:10:13.951-04:00Turkey Burger Recipe!<div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Remember when I showed you all <a href="http://undergradgourmet.blogspot.com/2010/04/hunger-attack-resolved.html">the turkey burgers I made a while back</a>? Well, after checking some files at Travelers (where I work during breaks) I found the recipe! I can’t for the life of me remember where it was from, but here you go:</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">--------------- </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><b>What you'll need:</b></span></div><ul style="font-family: inherit;"><li><span style="font-size: small;">1 1/4 lb. lean ground turkey </span></li>
<li><span style="font-size: small;">1 tbs. olive oil</span></li>
<li><span style="font-size: small;">1 tbs. onion powder </span></li>
<li><span style="font-size: small;">1/4 tsp. garlic powder</span></li>
<li><span style="font-size: small;">1/2 tsp. oregano</span></li>
<li><span style="font-size: small;">1 tbs. freshly chopped parsley</span></li>
<li><span style="font-size: small;">1/2 tsp. salt</span></li>
</ul><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">--------------- </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><b> How to make it:</b></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Mix everything together in a large bowl until combined; don’t be afraid to use your hands! Makes about 6 patties – and they freeze great!</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">--------------- </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Happy summer and happy grilling!</span></div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com1tag:blogger.com,1999:blog-324564814306762962.post-57352692671593573302010-05-17T14:18:00.000-04:002010-05-17T14:18:27.391-04:00Special Sandwich Part 2: It's Eatin' TimeIf you read <a href="http://undergradgourmet.blogspot.com/2010/05/special-sandwich-part-1-sun-dried.html">my post yesterday</a> about the sun-dried tomato spread I made, you know that this is part 2 of a two-part, fabulous Panera-inspired panini. I call it my <b>Cheddar Chicken Panini</b>, and it's time to get down to business.<br />
<br />
Let's not waste any more time then, shall we?<br />
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<b>What you'll need:</b><br />
<ul><li>The <a href="http://undergradgourmet.blogspot.com/2010/05/special-sandwich-part-1-sun-dried.html">sun-dried tomato paste</a> we made yesterday</li>
<li>Fresh bread</li>
<li>Tomato</li>
<li>Cheddar cheese <i>(I used shredded because that's all that I had!) </i></li>
<li>Chicken</li>
<li>Salt and pepper</li>
<li>Olive oil </li>
</ul>--------------- <br />
<b>Let's make the sandwich:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2JzM46Pt_w0T9r0KSANuSZmHKvppULSjIq5kTfc_F6raVODoWnBNw8MzIWQY9JvYPoWE1WD-WrqGpI_AXcj0g5yiW3QPgT_A0siMZQPK-Jb0flbWACSlAV4MprPwU-KTJKvjR4YiV-J6/s1600/IMG_1022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2JzM46Pt_w0T9r0KSANuSZmHKvppULSjIq5kTfc_F6raVODoWnBNw8MzIWQY9JvYPoWE1WD-WrqGpI_AXcj0g5yiW3QPgT_A0siMZQPK-Jb0flbWACSlAV4MprPwU-KTJKvjR4YiV-J6/s400/IMG_1022.jpg" width="400" /></a></div>Start off with your chicken. I had chicken tenders, which worked well, but if you have chicken breasts, just cut them in half so that they are thinner.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUn9buEcuM8rQr-bnCF8Fg445QLw26YIOoUgLBt2EkBN5e9RcTjfhzR_8xUJ74eInHBRZ36IaELe1T9FyxDNHmVg7MMjbUjob9VAB2cb8sNmos84zyYbxhSh6_dKLGaidUznsTin6EqXLM/s1600/IMG_1023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUn9buEcuM8rQr-bnCF8Fg445QLw26YIOoUgLBt2EkBN5e9RcTjfhzR_8xUJ74eInHBRZ36IaELe1T9FyxDNHmVg7MMjbUjob9VAB2cb8sNmos84zyYbxhSh6_dKLGaidUznsTin6EqXLM/s400/IMG_1023.JPG" width="400" /></a></div>Sprinkle with salt and pepper on both sides.<br />
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<div class="separator" style="clear: both; text-align: left;">Use a grill pan (or an actual grill, or a frying pan) that is sprayed well with cooking spray. Cook the chicken about halfway...</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: left;">...and then flip it to cook the rest of the way. I loooove the grill marks!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBhfhkRw2e0o1ocO49o0WD33LLKklH0srj2g3aXEhxJ-cRppOIldp6rzkHFBqOXi6UZERHSYFJz5RVZkTD10y1TO-wfDwlxUOmcnNNg3G8lcbXE8gCKNF4UNTQqbrKLmgIvGtRK7cEgkI/s1600/IMG_1029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBhfhkRw2e0o1ocO49o0WD33LLKklH0srj2g3aXEhxJ-cRppOIldp6rzkHFBqOXi6UZERHSYFJz5RVZkTD10y1TO-wfDwlxUOmcnNNg3G8lcbXE8gCKNF4UNTQqbrKLmgIvGtRK7cEgkI/s400/IMG_1029.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Now, take a blurry picture of the chicken when it's done. Remove it to a plate and let it cool a little.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2jRpLSypEEY8Zz1xKcUZvXMGOF8Cx_OqHAE2dyzvVSgyGuIef10N2fhoL2rLOoUPmDKaj5ejbMsnYYCM91i_UzCV7PiQc0usd9-SMEFA0RWGdm8K435-QJFgobinK7oP-nMi-FQhBfCp/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2jRpLSypEEY8Zz1xKcUZvXMGOF8Cx_OqHAE2dyzvVSgyGuIef10N2fhoL2rLOoUPmDKaj5ejbMsnYYCM91i_UzCV7PiQc0usd9-SMEFA0RWGdm8K435-QJFgobinK7oP-nMi-FQhBfCp/s400/IMG_1024.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Grab a tomato that you've resisted eating all week just for this.<br />
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<div class="separator" style="clear: both; text-align: left;">And slice it up into some semi-thick slices.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqEAAFchwy33RaBRW7HHfDwW6HSEGr8xCk2Bgq6bZEqqexFrml_3qPPw8khBqghfjxw-yxui27wTewCtdVcPfi2kjPhTkYqObwbLIxW_VBjIZIw2HcrI1jszpHnfCd2qyJb5nL-ngypGM/s1600/IMG_1030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqEAAFchwy33RaBRW7HHfDwW6HSEGr8xCk2Bgq6bZEqqexFrml_3qPPw8khBqghfjxw-yxui27wTewCtdVcPfi2kjPhTkYqObwbLIxW_VBjIZIw2HcrI1jszpHnfCd2qyJb5nL-ngypGM/s400/IMG_1030.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Now, it's assembly time. I only had this tiny bread, so I decided to make two sandwiches. Lay a piece of chicken on one side (or half, if your bread is small)</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: left;">Spread a generous amount of sun-dried tomato paste on the other side. I mean it when I say generous; I definitely wished that I wanted more when I ate it.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbwHMgmWPfI1w0N7ys6GQHJDJz68DE2kd3PJJ-uXvjDIxUf0zYZOIIBHvP8eNIwFuAs6qEz-4rP4_RNmQc6EIRS5G5fr-65dPaIwqAyFSNI42Jbo3MH5oo3pXY8Wys3aPHH6HECUFCvBL/s1600/IMG_1032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbwHMgmWPfI1w0N7ys6GQHJDJz68DE2kd3PJJ-uXvjDIxUf0zYZOIIBHvP8eNIwFuAs6qEz-4rP4_RNmQc6EIRS5G5fr-65dPaIwqAyFSNI42Jbo3MH5oo3pXY8Wys3aPHH6HECUFCvBL/s400/IMG_1032.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Next, add the tomato. Then, add the cheddar cheese because I'm crazy and forgot to take a picture.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsowbtjt6I7hXgB37dKDX0A2Um90a0ZWHXLOTRRzChpPvYkkr623gLLdePkZQoEjC73WTW_4SVn-vjAaN8ujP4JPBhItztCGxxetiDzvP8C4lHpKG1lPAJWR-XoN7EzShnLJNzuQItGjPh/s1600/IMG_1033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsowbtjt6I7hXgB37dKDX0A2Um90a0ZWHXLOTRRzChpPvYkkr623gLLdePkZQoEjC73WTW_4SVn-vjAaN8ujP4JPBhItztCGxxetiDzvP8C4lHpKG1lPAJWR-XoN7EzShnLJNzuQItGjPh/s400/IMG_1033.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Put the two sides together and drizzle a little olive oil over the top.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0q5zFPZY8OZlSv4NzKgY5ywWouaYkNbFDdbTsCUFFz_vjADvFzyu03TmaZ70AnByaCYHSgWhcr8_pTRqWtnNv5Yj2AAQ5CETRa0Hwt6vmT93P2LrlK6hoK6VHgAvtYPBqkPDH0gMZSiAm/s1600/IMG_1034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0q5zFPZY8OZlSv4NzKgY5ywWouaYkNbFDdbTsCUFFz_vjADvFzyu03TmaZ70AnByaCYHSgWhcr8_pTRqWtnNv5Yj2AAQ5CETRa0Hwt6vmT93P2LrlK6hoK6VHgAvtYPBqkPDH0gMZSiAm/s400/IMG_1034.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">In a heated pan (medium-low heat), spray some cooking spray and place the sandwich oil-side down. That way, you can drizzle a little over the other side, too.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0jy4QuZ_5WeFRME9YlV3FBnCF-NEdHJuxoFxXnkscGTwqan3xfDmdvOviSTm5CkolxApW-sVwK3PzOS4YxLoFpHk-nVrOx2jTydWz8ZTAfptnXrlAaArtpvHGsaNWtlmugRFlnlvqwOD/s1600/IMG_1035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0jy4QuZ_5WeFRME9YlV3FBnCF-NEdHJuxoFxXnkscGTwqan3xfDmdvOviSTm5CkolxApW-sVwK3PzOS4YxLoFpHk-nVrOx2jTydWz8ZTAfptnXrlAaArtpvHGsaNWtlmugRFlnlvqwOD/s400/IMG_1035.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">If you want to be cool like me, put a small pot cover over the top to squish the sandwiches a little. Cook until...</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bDTwgbFVX7Inc_EVmHX7vDI3qq-bvCLHzMAxx_YBGrOZKg9y-lmyAv0WTenzETKJoXi1LZURw4l2GKzkQTKBPoOnY8lrG9KGz5VQJf00QbcAati2CjFHTC9iIWUzbNreKb4yp9nm30Zt/s1600/IMG_1036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bDTwgbFVX7Inc_EVmHX7vDI3qq-bvCLHzMAxx_YBGrOZKg9y-lmyAv0WTenzETKJoXi1LZURw4l2GKzkQTKBPoOnY8lrG9KGz5VQJf00QbcAati2CjFHTC9iIWUzbNreKb4yp9nm30Zt/s400/IMG_1036.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">...they look like this. Then slip, cover, and wait for the other side to get brown too.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcYVFNmJNYZHtN7R8bMZ11AFmIhHZ_n6sHdVmWLi0XzJsRsZUyV3lYMzwIULXHf2vo_vgNufOgWG1CNMSp-GO_XUOUXXDjmBfylSZDwjNo4sMsUN6W1owhBihPqbybEHOf-gDUSkCmaBa/s1600/IMG_1038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcYVFNmJNYZHtN7R8bMZ11AFmIhHZ_n6sHdVmWLi0XzJsRsZUyV3lYMzwIULXHf2vo_vgNufOgWG1CNMSp-GO_XUOUXXDjmBfylSZDwjNo4sMsUN6W1owhBihPqbybEHOf-gDUSkCmaBa/s400/IMG_1038.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">These Cheddar Chicken Paninis are grilled to perfection. Just the right amount of brown, and super melty inside, as demonstrated by the following picture.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: left;">Look at the melty center of this sandwich! This is when you know it's just right. I'm dying to eat it right now.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2jRpLSypEEY8Zz1xKcUZvXMGOF8Cx_OqHAE2dyzvVSgyGuIef10N2fhoL2rLOoUPmDKaj5ejbMsnYYCM91i_UzCV7PiQc0usd9-SMEFA0RWGdm8K435-QJFgobinK7oP-nMi-FQhBfCp/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFJL8hxdA7ZCfzcq0bcsImVx1cVuQIDLfdhffVgX90A64VPD4pTBQsjZ8UFdwd5x0NntvpBO4seSNWg6E8UoDK-FCZstZg84JxMokgMPEk3JmWs2ar0EXTpz8ph8HzoMWfgW2pYxx5Cqa/s1600/IMG_1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFJL8hxdA7ZCfzcq0bcsImVx1cVuQIDLfdhffVgX90A64VPD4pTBQsjZ8UFdwd5x0NntvpBO4seSNWg6E8UoDK-FCZstZg84JxMokgMPEk3JmWs2ar0EXTpz8ph8HzoMWfgW2pYxx5Cqa/s400/IMG_1040.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">You can even serve it with a side of tomato, like me. But I'm a weirdo.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">---------------</div><div class="separator" style="clear: both; text-align: left;">This sandwich totally exceeded my expectations. The bite of the cheddar combined with the sun-dried tomato flavor went so well together. It was melty and gooey, but the bread balanced out the soft texture of the inside. I loved it!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2jRpLSypEEY8Zz1xKcUZvXMGOF8Cx_OqHAE2dyzvVSgyGuIef10N2fhoL2rLOoUPmDKaj5ejbMsnYYCM91i_UzCV7PiQc0usd9-SMEFA0RWGdm8K435-QJFgobinK7oP-nMi-FQhBfCp/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<i>If you've joined me in my recipes this week, you probably have some left over ingredients! Well, don't worry... we'll fix that soon...</i></div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-85079786107880987052010-05-16T21:20:00.001-04:002010-05-16T21:22:00.947-04:00Special Sandwich Part 1: Sun-dried Tomato Spread<div class="separator" style="clear: both; text-align: left;">As I told you all when I made my broccoli cheddar soup a couple of months ago, I worked at Panera Bread all through high school and during my first two years of college. I love Panera, and I love Panera food, and unfortunately, being an undergrad means that 1) There are no Panera's near me and 2) I can't go out buying it all the time, anyways! So, sometimes I like to make <i>my</i> versions of my Panera favorites.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I always loved the Smokehouse Turkey panini when I was at work, but after I looked at the nutrition facts for the sandwich, I steered clear of it! It had tons of calories and fat, so I could only indulge every once in awhile. It was a turkey panini with cheddar cheese, bacon, tomato, and a sun-dried tomato spread on Asiago foccacia (the best bread ever!).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My version of this panini is a little different; this version was out of "inspiration" rather than a direct copy. For example, I thought grilled chicken would go nicely, and I didn't have any turkey, so I used that instead! I call this the <b>Cheddar Chicken Panini</b> - and here is part one of it. I had to make my own sun-dried tomato spread, which was a long recipe in and of itself. So... here's the recipe for the sun-dried tomato spread!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">---------------</div><div class="separator" style="clear: both; text-align: left;"><b>What you'll need:</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFlbR2p2AMqCF2tRHW_JB-t_3D5Is_H4rMdnLLoEWEKcm7OkvnuqVgykfZkKE10XgdoTBDBsgwTmP7nAYjU2qDtTuXnYKZQqfN4fLEpv4zEhe_kOq72iwqciK9hLkxxDwaRO1Gf3pCz8M/s1600/IMG_1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFlbR2p2AMqCF2tRHW_JB-t_3D5Is_H4rMdnLLoEWEKcm7OkvnuqVgykfZkKE10XgdoTBDBsgwTmP7nAYjU2qDtTuXnYKZQqfN4fLEpv4zEhe_kOq72iwqciK9hLkxxDwaRO1Gf3pCz8M/s1600/IMG_1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFlbR2p2AMqCF2tRHW_JB-t_3D5Is_H4rMdnLLoEWEKcm7OkvnuqVgykfZkKE10XgdoTBDBsgwTmP7nAYjU2qDtTuXnYKZQqfN4fLEpv4zEhe_kOq72iwqciK9hLkxxDwaRO1Gf3pCz8M/s400/IMG_1001.jpg" width="300" /></a></div>Counterclockwise from left: Garlic powder, tomato paste, crushed garlic, sun-dried tomatoes (in oil), salt, olive oil, sugar<br />
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<b>How to make it:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRScuMj3sotDWEyobRlQAPoy9gUIALjDcGVxUemJtmt5ozOvZmhmz2BH9aNrnK2DUhAV1sWAhXI_IwmNwNJK__RqjmXHfZcb18r4dcSrJWyjUVNI-LUWNkHsm9Cv-EKRDyPnN5kOBkmz2/s1600/IMG_1003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRScuMj3sotDWEyobRlQAPoy9gUIALjDcGVxUemJtmt5ozOvZmhmz2BH9aNrnK2DUhAV1sWAhXI_IwmNwNJK__RqjmXHfZcb18r4dcSrJWyjUVNI-LUWNkHsm9Cv-EKRDyPnN5kOBkmz2/s320/IMG_1003.JPG" /></a></div>First, measure out 3/4 of a cup of sun-dried tomatoes. It doesn't have to be perfect. And don't throw away the oil that the sun-dried tomatoes were packed in!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDbfh7gEZY1i6ki3STu-aAMHVwFWKO8ABhvBTtiVpNV9N4Dk7W0TXxTauhQKIFscEEcpDsFmHV7NpZZRPXZPem3vEAxwkFDj_fky_w8qx3Lh5v2wEPqttKBHR_rmiYSUNLok3maNgnW6M/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDbfh7gEZY1i6ki3STu-aAMHVwFWKO8ABhvBTtiVpNV9N4Dk7W0TXxTauhQKIFscEEcpDsFmHV7NpZZRPXZPem3vEAxwkFDj_fky_w8qx3Lh5v2wEPqttKBHR_rmiYSUNLok3maNgnW6M/s400/IMG_1005.JPG" width="400" /></a></div>And dump them into the blender. I decided to put in the tomatoes first because I wanted them to get chopped up well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrmmca6eaMuaN6dD3-qZuhPlT4FeJhmNtkJAN40bPY9VuXwhw-yJJvvBTQOvZFFoVu4WCWqyPGPBcAsiIW6vimguGMqj-eEiN6MQQxa2kH6d6hlrCPlq8JnRSkBa2xL9DTRbkggJz72DL/s1600/IMG_1006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrmmca6eaMuaN6dD3-qZuhPlT4FeJhmNtkJAN40bPY9VuXwhw-yJJvvBTQOvZFFoVu4WCWqyPGPBcAsiIW6vimguGMqj-eEiN6MQQxa2kH6d6hlrCPlq8JnRSkBa2xL9DTRbkggJz72DL/s400/IMG_1006.JPG" width="400" /></a></div>Now, measure just under 1/4 of a cup of olive oil. Why don't we measure the full amount now, you ask?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6p-03OOMWzJk3zEDWN8LpWkFGr6bQ79r1-8yzSO5lvJo2WvLq0DhacZiEgxG0gB2wZPCkPo9HacSknf-3xpweOZsyCggJVkVCzEljyh3XalWvUHem9ktykTey8PY_QJseWGKYV1HXkpS/s1600/IMG_1007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6p-03OOMWzJk3zEDWN8LpWkFGr6bQ79r1-8yzSO5lvJo2WvLq0DhacZiEgxG0gB2wZPCkPo9HacSknf-3xpweOZsyCggJVkVCzEljyh3XalWvUHem9ktykTey8PY_QJseWGKYV1HXkpS/s400/IMG_1007.JPG" width="400" /></a></div>Because we add in some of the olive oil that the tomatoes were in! Fill it up to the 1/4 cup line and add it into the blender.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkCCLuS77Ud3nMwYIO4l9CimCUQjSowokLosrBhfvTATiNVVP7wOau8mZKB48dCDdhkvQxPddZf6C6MXwi5ev7-8lSstHC-nG_VZlW84bpgt6ZL5gSuDLWDHsObTI-HTxuAPnQ__JcnjH/s1600/IMG_1008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkCCLuS77Ud3nMwYIO4l9CimCUQjSowokLosrBhfvTATiNVVP7wOau8mZKB48dCDdhkvQxPddZf6C6MXwi5ev7-8lSstHC-nG_VZlW84bpgt6ZL5gSuDLWDHsObTI-HTxuAPnQ__JcnjH/s400/IMG_1008.jpg" width="400" /></a></div>Now, we want 1 teaspoon of crushed garlic into the blender as well. I used my garlic press, so it was really easy! You'll probably need around 3 cloves.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUJ5JfqFwbTgs2iF3w6cGL59BIrLE8-e_2LBQCENW0-jtf1QVtC2aQFZoIAYDdujTSEpGr3-asZaWY_jiVczb4t2M0qUPMBYffZpN7QLKtENs1I9l-x8NtpR82XFNeW753MuLW5arCBLV/s1600/IMG_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUJ5JfqFwbTgs2iF3w6cGL59BIrLE8-e_2LBQCENW0-jtf1QVtC2aQFZoIAYDdujTSEpGr3-asZaWY_jiVczb4t2M0qUPMBYffZpN7QLKtENs1I9l-x8NtpR82XFNeW753MuLW5arCBLV/s400/IMG_1009.JPG" width="400" /></a></div>Spices next! Add 1 teaspoon garlic powder...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pie4SwIpYzW7tPQ9ZUbuKA6f1gukUxXShgCpXRHdz4bYDoJZfvodWHdWRBXabM-4Zlx1gcoNYUlpI5MwWhZR4HpjpX1N1NoPPtPDZhtqyqUzTsn1WzfsB6gUvz6RQ2B9Af9Pv0GZudq9/s1600/IMG_1010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pie4SwIpYzW7tPQ9ZUbuKA6f1gukUxXShgCpXRHdz4bYDoJZfvodWHdWRBXabM-4Zlx1gcoNYUlpI5MwWhZR4HpjpX1N1NoPPtPDZhtqyqUzTsn1WzfsB6gUvz6RQ2B9Af9Pv0GZudq9/s400/IMG_1010.JPG" width="400" /></a></div>...1 teaspoon sugar...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LPvN9BrZ-M0_XFCL2xRGK_Sq9hTn29iPEX1xJt8cxxLgREHDAQTaH-hybZmObpPzsbzA3dI7k3LGY-LSyFL_SB686m0OzwLxFBIkVAkimSenlQg6rZJ2jknyBz8fxhx35IN73IM8o46k/s1600/IMG_1011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LPvN9BrZ-M0_XFCL2xRGK_Sq9hTn29iPEX1xJt8cxxLgREHDAQTaH-hybZmObpPzsbzA3dI7k3LGY-LSyFL_SB686m0OzwLxFBIkVAkimSenlQg6rZJ2jknyBz8fxhx35IN73IM8o46k/s400/IMG_1011.JPG" width="400" /></a></div>...and 1/2 teaspoon salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxSktU96P_nm6m7U6_oitmBM7i1WTpHkzZf7afvaJ82VX74iYYlAAl3mOBYZPdjnS5F2mKjk2XQEMvRQJ__iX5HoKWUIDCoskCayID1-JjahYAW00cRF7vmgaC_kX9GTEZtqYmBWC1iuP/s1600/IMG_1016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxSktU96P_nm6m7U6_oitmBM7i1WTpHkzZf7afvaJ82VX74iYYlAAl3mOBYZPdjnS5F2mKjk2XQEMvRQJ__iX5HoKWUIDCoskCayID1-JjahYAW00cRF7vmgaC_kX9GTEZtqYmBWC1iuP/s400/IMG_1016.JPG" width="400" /></a></div>Chop up some fresh basil and add it in, too. If it's not very fine, that's okay - it will get chopped up more in the blender. 2 tablespoons will do.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrXftbITZPYimpIU6a-y4cLSL8-OZtlk71YQdvYctmdj9QiPnO_1nQg9mYoDakEQl07lVfzcbSzBGa5wBooyGqTB0wM_wqIj-uCuAahjLb8uDzbys-LCiKlXMfZlc4anlAXjpOZAZyM4B/s1600/IMG_1017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrXftbITZPYimpIU6a-y4cLSL8-OZtlk71YQdvYctmdj9QiPnO_1nQg9mYoDakEQl07lVfzcbSzBGa5wBooyGqTB0wM_wqIj-uCuAahjLb8uDzbys-LCiKlXMfZlc4anlAXjpOZAZyM4B/s400/IMG_1017.jpg" width="400" /></a></div>And if you're a dummy like me, chop a little extra for the second tablespoon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYIPyf_NDhvr3FK-9BkJPfemZyBl2eKcfXSbiAtr-LLWmXVvrPTL-WxRwOOuAg9FLrJOxKX4HzTcyHsBXDTs4Aj4PKmdPlaFRzzNXB66aZ3fOcaSfiCaBJyJpjjmWndPfsKd6fR95DQap/s1600/IMG_1018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYIPyf_NDhvr3FK-9BkJPfemZyBl2eKcfXSbiAtr-LLWmXVvrPTL-WxRwOOuAg9FLrJOxKX4HzTcyHsBXDTs4Aj4PKmdPlaFRzzNXB66aZ3fOcaSfiCaBJyJpjjmWndPfsKd6fR95DQap/s400/IMG_1018.JPG" width="400" /></a></div>Finally, the main component of the spread: 2 6-oz. cans of tomato paste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddQFFj0d5jFl3C5t50NZ8fzM0DYPM0FRfMVZclbjlsWwUzowfsJY2_hRSJq68vl_3HIg6jyWZn1ZZEGUvfSxqdjsATsFLeLF3EYNrHmeUxwBqSjNbZbl7ufb2LmhSAZ8oPgs9-hLHQ0et/s1600/IMG_1019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddQFFj0d5jFl3C5t50NZ8fzM0DYPM0FRfMVZclbjlsWwUzowfsJY2_hRSJq68vl_3HIg6jyWZn1ZZEGUvfSxqdjsATsFLeLF3EYNrHmeUxwBqSjNbZbl7ufb2LmhSAZ8oPgs9-hLHQ0et/s400/IMG_1019.JPG" width="400" /></a></div>This looks ready to blend!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWHrlW3URGHlYPlewLzImcE7dHFMH2_R0NBqFTrT3jbuSATkd5zawuB-lZC8u6PBVNgThwtdh8O5rXVt5ix2F8GzZEt67fitHd06_rba_Z1n4EbDX4RZ9SPm6VE3v3cBn1OCuigRJ9aS6/s1600/IMG_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWHrlW3URGHlYPlewLzImcE7dHFMH2_R0NBqFTrT3jbuSATkd5zawuB-lZC8u6PBVNgThwtdh8O5rXVt5ix2F8GzZEt67fitHd06_rba_Z1n4EbDX4RZ9SPm6VE3v3cBn1OCuigRJ9aS6/s400/IMG_1020.JPG" width="400" /></a></div>Blend it well and it should look like this! It took me a little while to get through the big chunks of tomato, but this felt about right.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtmaQ6iRIWkTS1pyuqyiXwgUy_W-sg-uuydXFJyRS7V-g9QEEblWEBPZibRjNhqlHwzqrcVIF1_TWPMlzoKPSVG5miZj0ZVfB5E4IaWYIeRdeCKh2yMdfgH2yEokdbbpJsyHO2xExQoR0/s1600/IMG_1021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtmaQ6iRIWkTS1pyuqyiXwgUy_W-sg-uuydXFJyRS7V-g9QEEblWEBPZibRjNhqlHwzqrcVIF1_TWPMlzoKPSVG5miZj0ZVfB5E4IaWYIeRdeCKh2yMdfgH2yEokdbbpJsyHO2xExQoR0/s400/IMG_1021.JPG" width="400" /></a></div>Since there is so much, it's perfectly acceptable to freeze half for another time. Trust me - this will last you forever and it will be plenty for your sandwich that we'll make... tomorrow!<br />
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<i>Come back tomorrow for the full Cheddar Chicken Panini! </i>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-81150299437687990322010-05-15T16:04:00.001-04:002010-05-15T16:05:08.380-04:00Breakfast at Pete's<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>On this lovely Saturday, I'd like to bring you what <i>I</i> wish I was doing... or should we say, eating. I know that most Fordham students have frequented Pete's Cafe at one point or another during their time here, but I actually never went until this semester (and I'm a junior!). I was totally missing out. Pete's brings you delicious, delicious diner fare, and in my opinion, their breakfast is the star of the menu.<br />
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Pete's Cafe opened in 1984, and it is beloved to the Belmont and Fordham community. Its owner, Pete Nikolopoulos, passed away in February, and the whole community remembers him for his contributions to the vitality of the area life... and his wonderful food! You'll find a Greek-American spin on many of the items on Pete's Cafe's menu, and apparently students get a 10% discount!<br />
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I should also mention here that I never used to like breakfast food until I ate breakfast at Pete's. I HATE eggs (still do) but for some reason, the omelettes are just so good that you have to love them! I dream about Pete's sometimes... and no, I'm not exaggerating.<br />
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So, you want to see what our breakfast was like? Come along on a photo journey!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iyh7Vpm4zWIZTY6m11G-qiNW4lzx1Ov7oZOyKCoow6mb2U4y2r1Slg9DclXYQb9iOmxCAvssiM4x0YGpqAYa_T-E_DMr27tQzSOnvKr5j3fxqHBM2vE2Qc6QQ3X4xuh4QC1Q3T3pvYN5/s1600/IMG_0971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iyh7Vpm4zWIZTY6m11G-qiNW4lzx1Ov7oZOyKCoow6mb2U4y2r1Slg9DclXYQb9iOmxCAvssiM4x0YGpqAYa_T-E_DMr27tQzSOnvKr5j3fxqHBM2vE2Qc6QQ3X4xuh4QC1Q3T3pvYN5/s400/IMG_0971.JPG" width="400" /></a></div>Andrea got some yummy eggs, bacon, and home-fries, along with toast on the side. She wanted her eggs just like she makes them at home - runny on the inside, fried on the outside. According to her, they were exactly to her specifications!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4v00YBhH83xOz3vG3YLFUjCoeKTj2ybGUCRqP3qFPn7Q1wOE7iSPJ9shiARyrJRwV_8BKIXs_ieMqdZMVC8YzkCGT8Fxe67oKlm6CgnbxqZ5qTMAxJ0Zo3b5N9ljzWJKv8lxwxvoEQ-8/s1600/IMG_0970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4v00YBhH83xOz3vG3YLFUjCoeKTj2ybGUCRqP3qFPn7Q1wOE7iSPJ9shiARyrJRwV_8BKIXs_ieMqdZMVC8YzkCGT8Fxe67oKlm6CgnbxqZ5qTMAxJ0Zo3b5N9ljzWJKv8lxwxvoEQ-8/s400/IMG_0970.JPG" width="400" /></a></div>Because Heather is silly and doesn't like breakfast, she got lunch food - a Bacon Cheeseburger. It was a humongo plate, and she took a lot home. Her report? Yum yum yum!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZLwJN3OXnK51TR6HlbN8ZcRCkCJQSNF5ZgHnmGx_dhzwpqsi1ts698AqRXtPrrjkSyMlzvSjIUtvCGcV2La0nvhjZGT7T_WpEJjoPVUs_tNjGdt-loTvQ_-Jm_rrendYw-su7RWXlGQN/s1600/IMG_0972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZLwJN3OXnK51TR6HlbN8ZcRCkCJQSNF5ZgHnmGx_dhzwpqsi1ts698AqRXtPrrjkSyMlzvSjIUtvCGcV2La0nvhjZGT7T_WpEJjoPVUs_tNjGdt-loTvQ_-Jm_rrendYw-su7RWXlGQN/s400/IMG_0972.JPG" width="400" /></a></div>And I got what I had been dreaming about for days: a broccoli and cheese omelette with home-fries and toast. I can't even tell you how good (and filling!) it was.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihToi3oE42rdarA_L-NtX8E4A_MXh56SQtnJ8Zwht5Ad3IruEd-ZPGGPUfXcxSwyvxxEgrO1Ze9jefsMv983OmNl26HscKkdtbT1laXdVwpVzFpQp09fF3BP6kFA5QWWWwWKIDWT7vy19b/s1600/IMG_0974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihToi3oE42rdarA_L-NtX8E4A_MXh56SQtnJ8Zwht5Ad3IruEd-ZPGGPUfXcxSwyvxxEgrO1Ze9jefsMv983OmNl26HscKkdtbT1laXdVwpVzFpQp09fF3BP6kFA5QWWWwWKIDWT7vy19b/s400/IMG_0974.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Look at that bite of omelette there! It has a ton of broccoli in it (sometimes I get mushroom, instead!) and a full layer of cheddar cheese in the middle. Needless to say by the picture, I love ketchup on my omelette too. It goes way beyond your average omelette, and I need to learn how to make them for myself because I can't wait all summer to have one!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">---------------</div><div class="separator" style="clear: both; text-align: left;">I know I don't have to tell most of you twice (or even once!) but grab a bite at Pete's sometime soon. It's located at 570 E. Fordham Road in the Bronx, and it's majorly worth it!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>While I was on a sandwich kick with my <a href="http://undergradgourmet.blogspot.com/2010/05/arthur-ave-grilled-cheese.html">Arthur Ave Grilled Cheese</a>, I made up another one, too... tune in for part one tomorrow!</i></div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com1tag:blogger.com,1999:blog-324564814306762962.post-69160128668201573102010-05-15T00:46:00.000-04:002010-05-15T00:46:14.602-04:00Arthur Ave Grilled CheeseRemember once upon a time when Sarah at <a href="http://www.thegiftwrapblog.blogspot.com/">The Gift Wrap Blog</a> asked me to make my version of grilled cheese? And I didn't for, what, three-and-a-half weeks because I'm crazy busy out of my mind? Well, let me tell you: it was worth the wait.<br />
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Let me now present to you... my <b>Arthur Ave Grilled Cheese</b>. I went down Arthur (which is the Little Italy of the Bronx, if you didn't know already) and got some super fresh ingredients for this combo of mozzarella, prosciutto, and basil. I guess it's cheating a little on actual grilled cheese because it has meat in it, but trust me... it's delicious.<br />
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<b>What you'll need:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAEovY8YY887uyw8OZgKidPALim5haz6DhYRxKSzBsN8F041G9mONFGfq9F3P0Ffe3VWCXshlL_3_8T1ibifewyaiIiZmNDgoxucpQjEc8gdePcHwXp0Kws_NYXs4tZKQrVNCh3EGaDL9/s1600/IMG_0977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAEovY8YY887uyw8OZgKidPALim5haz6DhYRxKSzBsN8F041G9mONFGfq9F3P0Ffe3VWCXshlL_3_8T1ibifewyaiIiZmNDgoxucpQjEc8gdePcHwXp0Kws_NYXs4tZKQrVNCh3EGaDL9/s400/IMG_0977.JPG" width="400" /></a></div>From left to right: Prosciutto, fresh mozzarella, fresh basil (washed), olive oil, and Italian bread (in the back)<br />
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<b>How to make it:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNjlM4wF3BFqxi8-QAA7-f3d3ZKT6PMoj1qIQ-A4_DKb7ZGlZIjRgaZUhebtgLggEEmahZdmt5ZmaKQQM5YyfDMP-a_rJweXN2sxzFI-gSzdLZxUbp6P8XDxaMekWDjznZ81yoFsqo_JC/s1600/IMG_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNjlM4wF3BFqxi8-QAA7-f3d3ZKT6PMoj1qIQ-A4_DKb7ZGlZIjRgaZUhebtgLggEEmahZdmt5ZmaKQQM5YyfDMP-a_rJweXN2sxzFI-gSzdLZxUbp6P8XDxaMekWDjznZ81yoFsqo_JC/s400/IMG_0979.JPG" width="400" /></a></div>Start off by getting two good slices of bread. I wanted a wider loaf, but this is all I could find in a time crunch, so it's a mini-grilled cheese for me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpN4M9DF5d1nFgT9YlxwTwrv3MI3t0XMb_QGkLo1NrpArXa0PKRsRJzWJvrwwe8YCYHbqEVyJzj4HGt_QhSmLKN2FSwnkzzO5O6Qh88OE0LX8vGQbpYgKwiJyjKTCjEWTdT7ZVqfLqbJ9/s1600/IMG_0980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpN4M9DF5d1nFgT9YlxwTwrv3MI3t0XMb_QGkLo1NrpArXa0PKRsRJzWJvrwwe8YCYHbqEVyJzj4HGt_QhSmLKN2FSwnkzzO5O6Qh88OE0LX8vGQbpYgKwiJyjKTCjEWTdT7ZVqfLqbJ9/s400/IMG_0980.JPG" width="400" /></a></div>Then, get some slices of fresh mozzarella - enough for both sides. Side note: this was the most amazing mozz that I've ever had in my life. It was creamy and melted in your mouth and I ate a ton of it before I took this picture.<br />
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Wait, did I just say that? Nahhh.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpJhhm_H7lNDZixSTubpxqp6zBNnqcb0WFS0txN58F2Zxb1OLADRUN-fVBy8XYBuGaPz7kmBSisgKf9Is3VfgGsZtDH3tf0cRE8YRAuUk-8tDITbounaSEF7SuUheCEDGc6PVQ3kn_tM8/s1600/IMG_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpJhhm_H7lNDZixSTubpxqp6zBNnqcb0WFS0txN58F2Zxb1OLADRUN-fVBy8XYBuGaPz7kmBSisgKf9Is3VfgGsZtDH3tf0cRE8YRAuUk-8tDITbounaSEF7SuUheCEDGc6PVQ3kn_tM8/s400/IMG_0981.JPG" width="400" /></a></div>Drizzle a little olive oil on the <i>outside</i> of your bread. Then, flip it over.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1VmFwZy32_ZlTgFg90WKK5ENAoj62tOG03kA-3gxGo1lObqOKKC6_R3d_1HkQsFMUHaNB-I9fU_AltVHgTL5z7pZ5c2JJ7lX5DDcbnuxG5Zhm_TNldlfXDLi87aOYSW2P9UT23DqjObO/s1600/IMG_0982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1VmFwZy32_ZlTgFg90WKK5ENAoj62tOG03kA-3gxGo1lObqOKKC6_R3d_1HkQsFMUHaNB-I9fU_AltVHgTL5z7pZ5c2JJ7lX5DDcbnuxG5Zhm_TNldlfXDLi87aOYSW2P9UT23DqjObO/s400/IMG_0982.jpg" width="400" /></a></div>Add a leaf of basil on each side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFT3TxVioBjMzn_P8nrat1h_PMXCrK5taxuIlwh5FGdCbVei50wYVBNqx0SMZVZfo-0Ieuqxi0d0uJ1gkEcAfMshzeeK9Mse4uK4TeEVZOCcmIRtqqwVVLRLraGJTyOzQ1aT8XM5Umb05r/s1600/IMG_0983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFT3TxVioBjMzn_P8nrat1h_PMXCrK5taxuIlwh5FGdCbVei50wYVBNqx0SMZVZfo-0Ieuqxi0d0uJ1gkEcAfMshzeeK9Mse4uK4TeEVZOCcmIRtqqwVVLRLraGJTyOzQ1aT8XM5Umb05r/s400/IMG_0983.JPG" width="400" /></a></div>Do you know what this is? This is prosciutto, which is a bit like Italian bacon (but you can eat it unfried). If you're working with a small sandwich like me, only use half of this slice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLlkdGsPNAD2h6nDMYAj8yhwDfl-7-ued5W2jbFSxwhPlnyTPbz5Rt1wpmrmLoWpOai5u8jxROdEcJD5_evCBM8RC_R-qTaL1kbirMO4wSQ5fO_vMm5YsTlKXySTcr76kdlSUskSRWrJz/s1600/IMG_0984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLlkdGsPNAD2h6nDMYAj8yhwDfl-7-ued5W2jbFSxwhPlnyTPbz5Rt1wpmrmLoWpOai5u8jxROdEcJD5_evCBM8RC_R-qTaL1kbirMO4wSQ5fO_vMm5YsTlKXySTcr76kdlSUskSRWrJz/s400/IMG_0984.JPG" width="400" /></a></div>Layer it on one side of the sandwich (we only want a hint of prosciutto here... the star is the mozzarella).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpqwl84GEWfIJ_YXO4-nLdJPoIbD5I5IbpSqgPspyV1rU2xJbRfYDfD9st-qzeD7Wqm8Yntlfu93Vq-iv6XTw-9ZVu7OYlqVAS71cC83TnoJVcQBXZS_yI7N5fWHy1ic4omQ40FT5HMOh/s1600/IMG_0985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpqwl84GEWfIJ_YXO4-nLdJPoIbD5I5IbpSqgPspyV1rU2xJbRfYDfD9st-qzeD7Wqm8Yntlfu93Vq-iv6XTw-9ZVu7OYlqVAS71cC83TnoJVcQBXZS_yI7N5fWHy1ic4omQ40FT5HMOh/s400/IMG_0985.jpg" width="400" /></a></div>Then goes a slice of cheese on each side!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaLJfET1L-CqxNzrOdLVdPXfBSujM9NVuAeo087iJUlBrVJyXx31Rknu2rJVch04IvVI2kw_7Gb1iciA6zQBr183jF0VgSX0m9VBbkfVW0xFfQJJ1x9sUcD106pn0S9fGLH61lNC4V290/s1600/IMG_0986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaLJfET1L-CqxNzrOdLVdPXfBSujM9NVuAeo087iJUlBrVJyXx31Rknu2rJVch04IvVI2kw_7Gb1iciA6zQBr183jF0VgSX0m9VBbkfVW0xFfQJJ1x9sUcD106pn0S9fGLH61lNC4V290/s400/IMG_0986.JPG" width="400" /></a></div>If you're using a panini press like me, open-face it on the grill. And when I say panini press, I mean George Foreman grill. I'm not that fancy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEh7Y35jgdk2TqlULD_t4DpakL0hG3dJtdvkgYh2X9ws3JieBgsXELa-1q1aGSMBei7-2UInU1qpM3cZl660OcHYK4WY6D8DxRNvG3zFVdUfDGIGIM1mL6N1JBIj1mGb8VqTo87NSTh2g/s1600/IMG_0987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEh7Y35jgdk2TqlULD_t4DpakL0hG3dJtdvkgYh2X9ws3JieBgsXELa-1q1aGSMBei7-2UInU1qpM3cZl660OcHYK4WY6D8DxRNvG3zFVdUfDGIGIM1mL6N1JBIj1mGb8VqTo87NSTh2g/s400/IMG_0987.JPG" width="400" /></a></div>Just hold the top right above the cheese...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiww9VKgDWukDvzY1GvO-hGQz75_PRzntDGs4gUkRjgzBDKQIwGuoG__pKja5Jlq1xsf7xYUGUiFWePBT99kuOhl7m-jqsCb9FWuk9EVGsyzv_3vbL_beWRhXr3wmX7rQ5k8KEkI-aoTFFY/s1600/IMG_0988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiww9VKgDWukDvzY1GvO-hGQz75_PRzntDGs4gUkRjgzBDKQIwGuoG__pKja5Jlq1xsf7xYUGUiFWePBT99kuOhl7m-jqsCb9FWuk9EVGsyzv_3vbL_beWRhXr3wmX7rQ5k8KEkI-aoTFFY/s400/IMG_0988.JPG" width="400" /></a></div>...until the cheese is a little melty. You can't really tell here... sorry.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ORAeZo3RhoqBxQajMK4-b5cmWVrusU9-z-iHZOjafKbuwanvAOfo0ndHMhZRE3YBgtjf6ZXDqpO9YJ3CWKhgVi0BYJ1YQWhZvZEVQgl3OdoW4gGmC2eB3oQX0mSuaf-_ep2BAVHwTqyB/s1600/IMG_0989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ORAeZo3RhoqBxQajMK4-b5cmWVrusU9-z-iHZOjafKbuwanvAOfo0ndHMhZRE3YBgtjf6ZXDqpO9YJ3CWKhgVi0BYJ1YQWhZvZEVQgl3OdoW4gGmC2eB3oQX0mSuaf-_ep2BAVHwTqyB/s400/IMG_0989.JPG" width="400" /></a></div>Then, put one side on the other and grill it for real.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjl6ZKxeID7dvZGwStTnihCFoet58E519IOW6zuFfGMf_PBxVE2c7NqzH3G3bC1iD0oea-1WTx_EUXSPcfRdU0iyKPB7Usim-LGV9-VxAcHTm6eLzEhUXTV3ZfX67zIVsixqcuZte4uTk/s1600/IMG_0992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjl6ZKxeID7dvZGwStTnihCFoet58E519IOW6zuFfGMf_PBxVE2c7NqzH3G3bC1iD0oea-1WTx_EUXSPcfRdU0iyKPB7Usim-LGV9-VxAcHTm6eLzEhUXTV3ZfX67zIVsixqcuZte4uTk/s400/IMG_0992.JPG" width="400" /></a></div>And when it looks like this, it's done.<br />
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<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/AVvXsEgJoltTixa6sUzoZe7R4n1zSbgZbD9hlC0Vni5Q6PLlwQUZzwL-6ppdnjXPFlEYvMtobJIx_GgUE_ZWqG2YcMJlxB2-KTPonnbOOoeJjE_2rhymBhesCcKitYJQvdd3-zcgiUFlwyLUrMkl/s1600/IMG_0993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoltTixa6sUzoZe7R4n1zSbgZbD9hlC0Vni5Q6PLlwQUZzwL-6ppdnjXPFlEYvMtobJIx_GgUE_ZWqG2YcMJlxB2-KTPonnbOOoeJjE_2rhymBhesCcKitYJQvdd3-zcgiUFlwyLUrMkl/s400/IMG_0993.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Oh boy, am I in trouble. Look at those layers!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">---------------</div><div class="separator" style="clear: both; text-align: left;">Okay, listen, guys. I really don't want to toot my own horn here, but this was a freaking amazing sandwich. I couldn't have imagined it any better! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The mozzarella is creamy and melts in the sandwich, and the prosciutto gives a hint of smokiness. The second time I made it, I ripped the basil into smaller pieces so that it was easier to eat, but the flavor is very light and fresh. On top of it all, the bread is crusty, and you get a little bit of the olive oil in there, too. Layers of flavor = delicious.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The fresh ingredients really set this grilled cheese over the top, so if you're going to make it, try as best as you can to go for the good stuff! We don't get to splurge often as undergrad gourmets, so treat yourself. The good thing is that the mozzarella lasts for a long time (and I have another recipe with mozzarella coming soon!) so your dollar goes far. As for the prosciutto... once you taste it, you'll see that it was worth every penny.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And, if you don't have a small grill/press, it's really easy to make it on the stove. Just use a non-stick pan, lay the sandwich open on the pan, and put a small pot cover on it. This will trap the heat and melt the cheese. Then, put the two sides together and put the cover back on in order to press the sandwich down a little. Be sure to flip carefully!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All in all, thank you, Sarah, for giving me this food challenge! You gave me the inspiration to actually make my <i>own</i> sandwich for once... and I'm happy that it was successful!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">---------------</div><div class="separator" style="clear: both; text-align: left;"><i>Have you ever made a sandwich experiment? Or, alternatively, what's your favorite grilled cheese sandwich? </i></div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com1tag:blogger.com,1999:blog-324564814306762962.post-10800084074360732102010-05-10T20:09:00.002-04:002010-05-15T00:46:34.937-04:00A Very Gluten-Free Birthday, ConcludedGuess what? I didn't find my camera card reader! But that's okay - my wonderful roommate let me use her camera with my memory card so that I wouldn't keep you waiting any longer on the delicious food that I've been making these past few days.<br />
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But before we can get to those recipes, we need to talk about the birthday dinner we had last Thursday. Listen to me - if you've never been to Rosa Mexicano, go. Go now. They have locations in most major cities around the country, including the wonderful New York City, so you have no excuse. We went to the location by Lincoln Center, which is really convenient for Fordham students!<br />
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One thing I love about Rosa Mexicano is that yes, they have a gluten-free menu, but it really isn't a separate menu! The food at Rosa doesn't really use gluten in most of it, so it wasn't more expensive or more of a hassle for Joe to get his food. In fact, Joe and I ordered the very same thing... he didn't even say that he couldn't have gluten!<br />
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Here is our dinner at Rosa, in pictures:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJOcGBC21ExVJ3OL0ZAcZbsHBA02CrlRJbW90lOfUQn1Zao2-tDAjtwhlAyCcaS-GU-BFb9ogNDILbsMh2mE8MkKPxEPVDL5rbYphGUfr8oHV7rOJnkhY4IFHShuzBgdirNgFlzKv4ri8/s1600/IMG_0953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJOcGBC21ExVJ3OL0ZAcZbsHBA02CrlRJbW90lOfUQn1Zao2-tDAjtwhlAyCcaS-GU-BFb9ogNDILbsMh2mE8MkKPxEPVDL5rbYphGUfr8oHV7rOJnkhY4IFHShuzBgdirNgFlzKv4ri8/s400/IMG_0953.JPG" width="400" /></a></div>We had to start off with Rosa's delicious fresh guacamole. And when I say fresh, I mean it. They make your guac tableside (to your spiciness specifications!) and serve it right to you with unlimited chips. Sometimes, when it's not as busy, they serve it with hot tortillas as well, which makes for a great guacamole taco.<br />
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Yes, the guacamole is a little expensive, but you cannot skip it. If you do, you'll be in trouble with me. That's right.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbeGRRrDEn-9lDatsmXu0zhM2HujzRYjpFcRCLKQxvNlxFFgVPtFe4b7RHxEFr9MxqhXMjCjxUr4VtvMp5JPUvfVPMZ-5K90lrYN4U9V1wWKbWBxpLZWLpGd7ezfkFzduyz4E8_lkKWFz/s1600/IMG_0960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbeGRRrDEn-9lDatsmXu0zhM2HujzRYjpFcRCLKQxvNlxFFgVPtFe4b7RHxEFr9MxqhXMjCjxUr4VtvMp5JPUvfVPMZ-5K90lrYN4U9V1wWKbWBxpLZWLpGd7ezfkFzduyz4E8_lkKWFz/s400/IMG_0960.JPG" width="400" /></a></div>They also bring two kinds of hot sauce, but this is my favorite. It has a smoky chipotle flavor, and it tastes great with the guac.<br />
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Now, it's time for the main course...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKU2x5G9Bzk5RXv6qO4PHm-c6fos2TiFfzo0z2U7TaMrNoGsQur9hIVWytyHnoAGGDHryHRWDnG2ksi6ZXTjZsXpqPUirkYUbcii5ZxZZxQasGko3I_OImkKYVdpfaFvA_EqQcWEuZYPDP/s1600/IMG_0954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKU2x5G9Bzk5RXv6qO4PHm-c6fos2TiFfzo0z2U7TaMrNoGsQur9hIVWytyHnoAGGDHryHRWDnG2ksi6ZXTjZsXpqPUirkYUbcii5ZxZZxQasGko3I_OImkKYVdpfaFvA_EqQcWEuZYPDP/s400/IMG_0954.JPG" width="400" /></a></div>Pork tacos! Last time I came, I got enchiladas, so I decided to go with something new. Everything comes on the plate ready for you to assemble: tortillas, pork with marinaded onions, lettuce, THE MOST AMAZING CORN SALSA EVER, beans, and a hot sauce that I didn't try.<br />
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I didn't get a close-up picture that was very good, but the corn salsa was so amazing. It was grilled corn in a sweet sauce that tasted a bit like mayo and creme fraiche. I will find the recipe and make it... I can't be away from it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOyl5cNenBRDiifh-0irorii7jCG6a5lSh-P-bNPyBzZQHDarQ-NtuNSfXSyh-1aXBzChQZOYTqFg7CBWBVuZEiVh8nEVEr3rIvgcARAoBrhL1qfQooVhcalw1T0OB-QqwaEw4AQm8TE3/s1600/IMG_0956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOyl5cNenBRDiifh-0irorii7jCG6a5lSh-P-bNPyBzZQHDarQ-NtuNSfXSyh-1aXBzChQZOYTqFg7CBWBVuZEiVh8nEVEr3rIvgcARAoBrhL1qfQooVhcalw1T0OB-QqwaEw4AQm8TE3/s400/IMG_0956.JPG" width="400" /></a></div>This was Andrea's dinner - look at that humongous pork shank!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzcHtPXtUuQvEzwdM7FVivQy1TfyKR5iLygG3VWKlOjN4BJDrlWon_M59ezZ-yh84KTJ2IpBGjitxnqeAfPo9h7Rz5Dc-nlisiUU0QjzVEMrp_zzNUGtvgpWWQIXJmn_sGC-dGHCN1p4D/s1600/IMG_0957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzcHtPXtUuQvEzwdM7FVivQy1TfyKR5iLygG3VWKlOjN4BJDrlWon_M59ezZ-yh84KTJ2IpBGjitxnqeAfPo9h7Rz5Dc-nlisiUU0QjzVEMrp_zzNUGtvgpWWQIXJmn_sGC-dGHCN1p4D/s400/IMG_0957.JPG" width="400" /></a></div>We all shared some refried black beans and cilantro rice. Joe couldn't eat the beans because they had cheese in them, but he could eat the rice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZWgVM8gOoMpGDq8_uqkteCKS7DagZq6TzEfwUZllHIecg4nNGb6DXQq4I0F9AfBjIEZ72Leb21r-82NoZidMrGPvg6krqT9heLeHSJddNyahn8KAI9IXSPo7rWbre8CvPil2nwgF1YFO/s1600/IMG_0958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZWgVM8gOoMpGDq8_uqkteCKS7DagZq6TzEfwUZllHIecg4nNGb6DXQq4I0F9AfBjIEZ72Leb21r-82NoZidMrGPvg6krqT9heLeHSJddNyahn8KAI9IXSPo7rWbre8CvPil2nwgF1YFO/s400/IMG_0958.JPG" width="400" /></a></div>Remember my little quiz the other day? "How can you tell authentic Mexican food from fake Mexican food?" Here's the answer: CORN tortillas, not flour. And that means that Joe can eat them!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7duovrx1_JTFrTCn-_KvOHo8Vs_TBVWDDl9gAtQNWowoxq6b4xUZUfxy2ZiJHOv1QhoW2VahGwp41qmE0ftNTR39P-aPI8ZP8tQOyHxmYJhLh313g14QaxO3KWX9Dld6z6iN7IY_PvZo/s1600/IMG_0959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7duovrx1_JTFrTCn-_KvOHo8Vs_TBVWDDl9gAtQNWowoxq6b4xUZUfxy2ZiJHOv1QhoW2VahGwp41qmE0ftNTR39P-aPI8ZP8tQOyHxmYJhLh313g14QaxO3KWX9Dld6z6iN7IY_PvZo/s400/IMG_0959.JPG" width="400" /></a></div>Time to assemble: I put a little bit of everything into the tortilla, and it was amazing. I added a little bit of that chipotle sauce too!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH3BAfxTmeYzHuQ9DxiaaOB3AfLmQeM6D-c4Xjbfqqh0qSK1TrLvmwLpTBl8sJo-G0UaFAatcBvS5mlX_rtqifVlBGNIs61hH5NsFf37XWi5CZdQM9nXaspZYxegBoAB-me4OBc9rj282/s1600/IMG_0961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH3BAfxTmeYzHuQ9DxiaaOB3AfLmQeM6D-c4Xjbfqqh0qSK1TrLvmwLpTBl8sJo-G0UaFAatcBvS5mlX_rtqifVlBGNIs61hH5NsFf37XWi5CZdQM9nXaspZYxegBoAB-me4OBc9rj282/s400/IMG_0961.JPG" width="400" /></a></div>And in the end, I polished off most everything except for the pork. Look at how much there is left! I took it all home, and I'm looking forward to eating it with some corn, sour cream, and cheese!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VutV2CkxX4vLR5a8G8IaSx08HsjTlOBnAfRAuZ-zMAMFjAqtmXbbUz5ksmykgzCKBiC1FiO-ZfkeC5G6FaVI7-wgltgY6CgvQxUrqZYX4xzxFxDkcKJnnnlFZeL3XSY2XqjW5pEUeNYO/s1600/IMG_0962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VutV2CkxX4vLR5a8G8IaSx08HsjTlOBnAfRAuZ-zMAMFjAqtmXbbUz5ksmykgzCKBiC1FiO-ZfkeC5G6FaVI7-wgltgY6CgvQxUrqZYX4xzxFxDkcKJnnnlFZeL3XSY2XqjW5pEUeNYO/s400/IMG_0962.JPG" width="400" /></a></div>Jeremy, on the other hand, couldn't save any of his food because it was so good. He got chicken enchiladas... and it looks like they were amazing.<br />
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So, what did everyone think of the food??<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9S6RtoHFbNmGUT81mouKSc7z4k0OZo1eXjT8Gh0qgaBp2SPJKQE7ZfdpMfDRZpcoNuUWtcN7z0WVOCs28EFM8-aYuLyGR1Ct5cxf9OVaO3lcCN0fG6eIkZm62gnCL3g98VV94YX8xfsYc/s1600/IMG_0964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9S6RtoHFbNmGUT81mouKSc7z4k0OZo1eXjT8Gh0qgaBp2SPJKQE7ZfdpMfDRZpcoNuUWtcN7z0WVOCs28EFM8-aYuLyGR1Ct5cxf9OVaO3lcCN0fG6eIkZm62gnCL3g98VV94YX8xfsYc/s400/IMG_0964.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpqlcDP_7dULANWkL9tFphNOECoBLqz0jGTncwV9pivxPxu5bmnFryK8KrcTMyj8SIzVczrDD5QFEElMHvpeh8w3HxvsWrs-oldLlBRXdgIOenk91AyWqe6m5_5aPFBDp-yovhtJgbCT1/s1600/IMG_0965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpqlcDP_7dULANWkL9tFphNOECoBLqz0jGTncwV9pivxPxu5bmnFryK8KrcTMyj8SIzVczrDD5QFEElMHvpeh8w3HxvsWrs-oldLlBRXdgIOenk91AyWqe6m5_5aPFBDp-yovhtJgbCT1/s400/IMG_0965.JPG" width="400" /></a></div>I think those smiles say it all.<br />
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So, if you're looking for some authentic Mexican food, head over to Rosa Mexicano. You can find their locations on their website: www.rosamexicano.com.<br />
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I've been on an Italian kick this weekend, and you will all reap the benefits. Get ready for an amazing Arthur Ave grilled cheese!Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com2tag:blogger.com,1999:blog-324564814306762962.post-45010373484517837222010-05-08T19:09:00.000-04:002010-05-08T19:09:13.538-04:00Photo Importing SetbacksI have so much to share with you all about Rosa Mexicano and the sandwich I made for snack this afternoon, but I can't find my photo card reader! So, while I frantically look for it, here's a little something to tide you over in the meantime:<br />
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"Never Go to the Grocery Store on an Empty Stomach"<br />
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I understand this phrase. I really do. Because if you go to the grocery store and you're hungry, your irrational stomach is going to take over your rational mind that is telling you to stop buying all of this junky food. Because if you buy this food, you'll eat it. And then you'll hate yourself when you have to run even more due to your guilty conscience and desire to wear a swimsuit this summer.<br />
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Summer is way too close for comfort.<br />
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So anyways, what I was saying was that I definitely understand this phrase. But what if you go to the grocery store after you've been in class for two and a half hours, given a tour to some prospective Fordham students, dropped off a percussion book at the theatre, and gotten some library books for your 15-page paper due next week? What if you don't even realize that you're hungry until you enter the store and come to the horrible realization that you are, in fact, ravenous??<br />
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I'll tell you what. You'll end up with these:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyk4D1DHNvwQoK_H1muj1yt2tv9wCEogAJQhfqTr9pm8p-0_n3A4bC0YvAFPDKa9w3q79AXYIbgW5bkTD4-M0ZiZbmj4b_vyXlCM9wrUNnF73PfPDdfv0mrCoivNA87xorguD_xGZOtYoN/s1600/IMG_0887.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyk4D1DHNvwQoK_H1muj1yt2tv9wCEogAJQhfqTr9pm8p-0_n3A4bC0YvAFPDKa9w3q79AXYIbgW5bkTD4-M0ZiZbmj4b_vyXlCM9wrUNnF73PfPDdfv0mrCoivNA87xorguD_xGZOtYoN/s400/IMG_0887.jpg" width="300" /></a></div><br />
Yeah, you read them right. "Fully Loaded Baked Potato" flavored potato chips. What have I gotten myself into?<br />
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Well, I've had Kettle Brand chips before, and I do absolutely love them. As the brand suggests, they are kettle-cooked, which I definitely prefer to your traditional greasy chip. Also, Kettle Foods is all about making all-natural food that just tastes great. There are no GMO's, no gluten, no trans fats. So, when I end up buying a bag of chips at the store, at least I know that I'm not getting any weird additives in my food.<br />
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As for the flavor, it wasn't as strong as I had imagined. It tasted really similar to Sour Cream & Onion flavor, with a hint of bacon flavor every once in awhile. There are 13 other flavors of chips as well, from Death Valley Chipotle to Yogurt and Green Onion to regular old unsalted flavor. You can check them all out at the website: <a href="http://www.kettlefoods.com/">www.kettlefoods.com</a>.<br />
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So, there's your lesson for today, everyone. Take heed next time you go to the grocery store! Once I find my card reader, there are lots more fun things to come, I promise! Wish me luck!Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-80134551068955564572010-05-06T11:32:00.000-04:002010-05-06T11:32:28.565-04:00A Very Gluten-Free Birthday, Part 2Tonight we are going to:<br />
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<a href="http://www.rosamexicano.com/">The best Mexican restaurant I've ever been to</a>.<br />
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And, yes, I grew up in New England, so my forte is seafood, not Mexican. But even my roommate from Oklahoma agrees that this is the best darn Mexican restaurant she's been to in NYC, at least.<br />
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Question of the day: How can you tell a <em>real</em> Mexican restaurant from an Americanized <em>imitation </em>Mexican restaurant???<br />
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Answer... tomorrow when I show you all my pictures!<br />
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<em>(Note: The answer to the above question is solidified in fact only by my Texan friend, Steve, who told me this once. So if you've talked to him, you might know the answer. If not... it's anyone's ballgame)</em>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-64445711231381469462010-05-05T23:19:00.002-04:002010-05-15T00:46:55.755-04:00A Very Gluten-Free BirthdaySo I told you yesterday that I was baking a cake for the first gluten-free birthday that we’re celebrating, and guess what? It turned out pretty good! I used a store-bought mix, which made it a lot easier, but next time I definitely want to try to make it from scratch. <o:p></o:p> <br />
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<o:p></o:p></div><div class="MsoNormal">---------------<br />
<o:p></o:p></div><div class="MsoNormal"><b>How to make it:</b> </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2Mr_apNnMjsuurhlMDrZvcwgiukafMyGwOZZEQSsJlSfTkMuk5sA4wMDFIQTVFHoUe-qHAbX3F0BC0awzQFUtVLSrLadPePLyFRh7aaFJZw0crT2RO38gt0MVsNHJDo4r1U88dhb7TKg/s1600/IMG_0943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2Mr_apNnMjsuurhlMDrZvcwgiukafMyGwOZZEQSsJlSfTkMuk5sA4wMDFIQTVFHoUe-qHAbX3F0BC0awzQFUtVLSrLadPePLyFRh7aaFJZw0crT2RO38gt0MVsNHJDo4r1U88dhb7TKg/s400/IMG_0943.jpg" width="300" /></a></div><div class="MsoNormal">I bought <b>Pamela's Classic Vanilla Cake Mix</b><span style="font-weight: normal;"> at Whole Foods (have you ever been to Whole Foods? They have EVERYTHING!) and I was pretty happy with the result. I made a traditional vanilla cake, but the cool thing is that on the back of the package, Pamela’s tells you how to make lots of other baked goods by using simple variations, which I definitely want to try. You can make everything from lemon cakes to Snickerdoodles!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"></span></div><div class="MsoNormal"><span style="font-weight: normal;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8mozXef5hNkfRDMll7EYqgwntHfFLXq55uEZCr_2-s-Qm1Qqsj3cQVlzzeJf9kPTVi0VRLdZbhTUdA5r5dBAvZGSH6eM8QenlnMkaIZS-dh_suAHrr7w6AZLhul23L0TzLQrDKcEL_CI/s1600/IMG_0944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8mozXef5hNkfRDMll7EYqgwntHfFLXq55uEZCr_2-s-Qm1Qqsj3cQVlzzeJf9kPTVi0VRLdZbhTUdA5r5dBAvZGSH6eM8QenlnMkaIZS-dh_suAHrr7w6AZLhul23L0TzLQrDKcEL_CI/s400/IMG_0944.jpg" width="400" /></a></div><div class="MsoNormal"></div><div class="MsoNormal">To the mix, you just add eggs…</div><div class="MsoNormal"> </div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzl7UyVtIlNXYUs6wm1jgNvTHPTgU525w7WcNwSWtAjNnUJS71-4CNUL9b2apCwWhkO8gdzHIZ1dEI7zN3eWWeIfskZAyNBef20IZMUgDYB76UILxUsMAlP7bQgRMy1BG1Inc2O3BST-L/s1600/IMG_0945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzl7UyVtIlNXYUs6wm1jgNvTHPTgU525w7WcNwSWtAjNnUJS71-4CNUL9b2apCwWhkO8gdzHIZ1dEI7zN3eWWeIfskZAyNBef20IZMUgDYB76UILxUsMAlP7bQgRMy1BG1Inc2O3BST-L/s400/IMG_0945.jpg" width="300" /></a></div><div class="MsoNormal">…1/3 cup of oil…<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_m2F9c7e86JpDm3pMQRO_rk3Cur2q-DOgWAWbarAaaPxq783voLORkg_ZhBWaVNn5I7n-zyEVJDUgpVr5tSUot-8eyyzZiY4GL4AFpXHWXmLYYrE-AUcE5mYToFH-Oa38x7XYs8-zE5A/s1600/IMG_0946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_m2F9c7e86JpDm3pMQRO_rk3Cur2q-DOgWAWbarAaaPxq783voLORkg_ZhBWaVNn5I7n-zyEVJDUgpVr5tSUot-8eyyzZiY4GL4AFpXHWXmLYYrE-AUcE5mYToFH-Oa38x7XYs8-zE5A/s400/IMG_0946.JPG" width="400" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"> …and 1/2 cup of water. Then mix and pour into a greased cake pan. I ended up baking mine for about 26 minutes, and it seemed just right.<o:p></o:p></div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0TotJGfnTiywxU9HZVg93hlMyIlBm8dYPf9OM7aEEAzA2BfCWD0tWWNp49N1YCWV2vIW4iCwROfw6zLqvi98zFwnYhHjMNRddmjlfWbzMmzecK4rkBztltyyayp7lJ5LZ1-IvIuWyTkd/s1600/IMG_0947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0TotJGfnTiywxU9HZVg93hlMyIlBm8dYPf9OM7aEEAzA2BfCWD0tWWNp49N1YCWV2vIW4iCwROfw6zLqvi98zFwnYhHjMNRddmjlfWbzMmzecK4rkBztltyyayp7lJ5LZ1-IvIuWyTkd/s400/IMG_0947.JPG" width="400" /></a></div><div class="MsoNormal">When it first came out, it seemed a little spongey and poofy on the top. After awhile (because it was so, so hot in my apartment) it got really sticky, so I put it in the fridge and covered it until the next day. This helped it from being too sticky to frost.<o:p></o:p></div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-0-LLjpA5y1YlCA3_8ANJ_4u19ap9vSvfMazAMUhjjT3dhuOJjUo0Ocq3ZLMIOBWj7UI1pN6I5ro35_DchupFHjLyg14KALIegwgtbsuMuWgwEStkWl2KyjWl7EqHVpaQKHOGv0Kh6Fc/s1600/IMG_0949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-0-LLjpA5y1YlCA3_8ANJ_4u19ap9vSvfMazAMUhjjT3dhuOJjUo0Ocq3ZLMIOBWj7UI1pN6I5ro35_DchupFHjLyg14KALIegwgtbsuMuWgwEStkWl2KyjWl7EqHVpaQKHOGv0Kh6Fc/s400/IMG_0949.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I also bought frosting at Whole Foods, and I had used this kind before. It’s made by <b>Cherrybrook Kitchen</b>, and they make many other dairy free/gluten free products as well. My only complaint is that it is really sticky – kind of a cross between frosting and clear icing. Again, I definitely want to make my own next time, but this worked.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You can also color this icing! Most food coloring is safe for GF/DF, I have found, but you should definitely check the label (and the tube itself to make sure it isn’t contaminated!). I picked green…because it’s Joe’s favorite color!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgan9Pe0Wsuv3FUfPmYINg-4ahis13R-xIyZ_khUpSo0E7DfHUT-mmafw5CHhlLZ_-Fh_UqWFyoE7xsNEGVz-a4x-N7rk7oWZA92AH8QM9DdjC3Tsp9ajWJiQuyJfuspXack-9vWOxVNV/s1600/IMG_0950_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgan9Pe0Wsuv3FUfPmYINg-4ahis13R-xIyZ_khUpSo0E7DfHUT-mmafw5CHhlLZ_-Fh_UqWFyoE7xsNEGVz-a4x-N7rk7oWZA92AH8QM9DdjC3Tsp9ajWJiQuyJfuspXack-9vWOxVNV/s400/IMG_0950_2.jpg" width="400" /></a></div><div class="MsoNormal"><br />
<o:p></o:p></div><div class="MsoNormal">Finally, I bought these <b>365 Vegan Chocolate Chips</b><span style="font-weight: normal;"> (a Whole Foods brand) as an experiment, and guess what? They taste EXACTLY like regular chocolate chips. They contain soy rather than milk, but they’re delicious, and I have to say that I’ve been sneaking some on the sly. I melted them in the microwave, added a tiny bit of oil, and drizzled the chocolate over the cake before I wrote on it. Plus, once I refrigerated it, the chocolate hardened… it was yum yum!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">---------------<span style="font-size: small;"> </span></div><div class="MsoNormal"><b><span style="font-size: small;">The end result:<span style="font-weight: normal;"><o:p></o:p></span></span></b></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lFaHE7YWcr9cmqHEzZ4ptnreOzX0l-dNV1v8du_8YGIqBDNUitjP-KO67ROQSbq2LE4vIemJ6roywD45uubE2RGZVTVka6nR4e2-uNpPglJJ2REWzZ6ezo28hfbYrNWqW1x2e_9g5f17/s1600/IMG_0951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lFaHE7YWcr9cmqHEzZ4ptnreOzX0l-dNV1v8du_8YGIqBDNUitjP-KO67ROQSbq2LE4vIemJ6roywD45uubE2RGZVTVka6nR4e2-uNpPglJJ2REWzZ6ezo28hfbYrNWqW1x2e_9g5f17/s400/IMG_0951.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The cake was very well received among our gluten-free dairy-free birthday boy and all of his non-food-allergic pals. It was denser than I expected, so I couldn’t eat a lot of it, but I definitely kept picking off the chocolate pieces and eating them. So was Joe, which he hasn’t been able to do in a long, long time (he was dairy-free even before he was gluten-free!).<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I didn’t prefer the frosting to homemade frosting just because it was so thick, so I’ll have to improve on that, but I’ll bet it would be really good as a glaze on breakfast baked goods like scones. It’s better in moderation than in excess!<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So <b>HAPPY BIRTHDAY, JOE</b>! I hope your 21<sup>st</sup> birthday was all you hoped, and I hope that this birthday cake made up for the one you didn’t have last year. And I promise to go all gluten-free Betty Crocker on you next year and make an even BETTER cake… just as long as I don’t have a 15-page paper due the next day.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">---------------<o:p></o:p></div><div class="MsoNormal"><i>But Joe’s birthday isn’t done! We’re going out to a great restaurant tomorrow night, and I can’t wait to share it with all of you. Seriously, you’ll die.<o:p></o:p></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Also, I went out to the grocery store right after class to pick up stuff for not just one… but TWO (hopefully) great sandwiches that I’ve been thinking about for the past week. And one of them is grilled cheese!</i><o:p></o:p></div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-6398107681026986282010-05-03T19:14:00.000-04:002010-05-03T19:14:33.454-04:00New venturesTomorrow is the first gluten-free birthday that Joe will be celebrating! So, of course this requires a gluten-free cake. I've picked up some promising products from Whole Foods, and it will certainly be an adventure.<br />
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Wish me luck!!!Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-68687125161478969912010-05-03T13:31:00.001-04:002010-05-03T18:10:45.487-04:00Everything you could ever want...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3pOs-0WVjMpUYmMr1TKcldjvnWTfUc6b5UK5U5qq3BMz9qVIbwafaC4-7luQHd8jW9Xiba5cqlrXIAJ-_SsBtfPK5ENlOv3iFBFLNowcc5kUaOt4c4gnHYDTNbX9-3O05nw3aaUOrTKV/s1600/IMG_0882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3pOs-0WVjMpUYmMr1TKcldjvnWTfUc6b5UK5U5qq3BMz9qVIbwafaC4-7luQHd8jW9Xiba5cqlrXIAJ-_SsBtfPK5ENlOv3iFBFLNowcc5kUaOt4c4gnHYDTNbX9-3O05nw3aaUOrTKV/s400/IMG_0882.JPG" width="400" /></a></div>...is here. <br />
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Last week, my coworkers brought me along to their favorite deli/market, and I have fallen in love. It's called Bread & Butter, and it literally has any food you could ever want, ever. The website, <a href="http://www.habitstobemade.com/">http://www.habitstobemade.com/</a>, was not up when I checked, so you'll just have to take my word on it. You have your typical deli fare: sandwiches, paninis, wraps, salads, and soups. But, you can also get things like sushi, smoothies, pizza, and burgers! There's a full hot food bar, as well as a cold bar with fruit and vegetables, and everything is really fresh. Seriously, I walk in and I don't know where to go. <br />
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<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/AVvXsEhrYR7LJDpo13EwpjfuncUVkC-WyjNTmA5wf6ybvTOuf7UjPlnLVluonB5jCnBK7UMD-mGqqYegdqGeXtntovJBVJ43fb_D7MBHiBtCR5EcmiIfH68wQdGSN9XJeqapcTN3nGTmUyzlh4Nc/s1600/IMG_0889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYR7LJDpo13EwpjfuncUVkC-WyjNTmA5wf6ybvTOuf7UjPlnLVluonB5jCnBK7UMD-mGqqYegdqGeXtntovJBVJ43fb_D7MBHiBtCR5EcmiIfH68wQdGSN9XJeqapcTN3nGTmUyzlh4Nc/s400/IMG_0889.JPG" width="400" /></a></div>The view from the mezzanine seating of Bread & Butter. How can you ever make a decision?<br />
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It also doesn't help that they have a full market in the back, loaded with tons of snacks and drinks that I want to get my hands on. Remember my love affair with Kashi bars? It all started here. However, I have to remind myself that I live over 150 blocks away from this market, in an entirely separate borough, and I cannot be lugging bags of groceries on a jam-packed 4 train. It just is not going to happen.<br />
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So far I've only stuck to the traditional deli fare: paninis and salads. But I have to say, they were DELICIOUS! I got an Italian panini with sun-dried tomatoes, mozzarella, and prosciutto (among other things) and I was in heaven. I also got a hand-tossed salad (twice), and I picked everything that I wanted in it.<br />
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Today, I ventured back over to the panini station, and I couldn't make up my mind. Did I want something different and new? A unique combination of ingredients that I couldn't find anywhere else? Was I truly going to put the "gourmet" in undergrad gourmet???<br />
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Nope. I got a tuna melt. Regular old tuna salad, tomato, lettuce, celery, cheese. But let me tell you...<br />
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THAT TUNA MELT WAS THE BEST DANG TUNA MELT I HAVE EVER HAD!!<br />
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Seriously! I was absolutely shocked when I bit into it. What could possibly make a tuna melt <i>this</i> good? I never did get to the bottom of that mystery, mainly because I was super hungry and before I knew it, the sandwich was gone. But I will attest that if you've ever eaten a tuna melt, it was not as good as the one I had today. Not to be mean. But it's definitely true.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBg8yyKZIHtfp-IlsZQ_Kc1xzospH5D_4NoAumkuzD3php2nYJQAo0aT-3Kby_jUhaCujtFcvAdheLNjMEEUBEnFwHHDKN3XjGTP2FlbZzb_pyz4fKkExgKloc2CgLfQRWGUe_9oUnI6-C/s1600/IMG_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBg8yyKZIHtfp-IlsZQ_Kc1xzospH5D_4NoAumkuzD3php2nYJQAo0aT-3Kby_jUhaCujtFcvAdheLNjMEEUBEnFwHHDKN3XjGTP2FlbZzb_pyz4fKkExgKloc2CgLfQRWGUe_9oUnI6-C/s400/IMG_0884.JPG" width="400" /></a></div> Once I took a bite of this sandwich, I knew that I needed to share it with you. Hence the one missing bite.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYWWnVe_6hIS9T8cbObfRsXUgvPibLOvDKQR22iug6lfGHHLjdVwpV0J7Qxu8vnpWKu-OoYFMmudIGWStn-k0aA5znTe1NSXeQoerv9Rg1sN8S2zWHr9eb1WqiP_eYHi_9gTjbqsyrEbF/s1600/IMG_0885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYWWnVe_6hIS9T8cbObfRsXUgvPibLOvDKQR22iug6lfGHHLjdVwpV0J7Qxu8vnpWKu-OoYFMmudIGWStn-k0aA5znTe1NSXeQoerv9Rg1sN8S2zWHr9eb1WqiP_eYHi_9gTjbqsyrEbF/s400/IMG_0885.JPG" width="400" /></a></div>Look at all of that tuna melt-y goodness! It was so perfect.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyUXnUI8Ke8rnWyb3ZPUkzwgiZusYlcrF4NEw2rsCC182K74jJi_wZC_nFZqpb5n_i6XWORrAlNbAz42oJlLJywLxdZPgQ_9kUDKxbHtGXtrvKlPiKAN51Kd99RFwTu-9SlHancjUQ4C6/s1600/IMG_0886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyUXnUI8Ke8rnWyb3ZPUkzwgiZusYlcrF4NEw2rsCC182K74jJi_wZC_nFZqpb5n_i6XWORrAlNbAz42oJlLJywLxdZPgQ_9kUDKxbHtGXtrvKlPiKAN51Kd99RFwTu-9SlHancjUQ4C6/s400/IMG_0886.JPG" width="400" /></a></div>And, they serve every sandwich with a bread and butter pickle. Did I mention that I love pickles?<br />
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So if you're in the area, GO TO BREAD AND BUTTER! It's located at Park Avenue South and 29th St, so it's a short-ish walking distance from Herald Sq. You may leave with armfuls of delicious food, but it will be so worth it. Trust me. But don't send me the bill.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheaNPEfH0DI3qBQeGPAwcnzLtDBVdJoyk88J0VC_O5A5eItimHsBO9sQfrXAgaiW8nToASa7oeiZWX5JWl9CdLINpJolDdhgofIzUFrPw6XiXBG-WGRhtGEnPNUTE8DNmKrmTsSYtwHsPS/s1600/IMG_0883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheaNPEfH0DI3qBQeGPAwcnzLtDBVdJoyk88J0VC_O5A5eItimHsBO9sQfrXAgaiW8nToASa7oeiZWX5JWl9CdLINpJolDdhgofIzUFrPw6XiXBG-WGRhtGEnPNUTE8DNmKrmTsSYtwHsPS/s400/IMG_0883.JPG" width="400" /></a></div><div style="text-align: center;">Bread and Butter, I love you.</div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-78504455654924550242010-05-02T15:41:00.001-04:002010-05-02T15:42:27.658-04:00Spring weekend celebration: Sangria<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;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>In honor of spring weekend, I decided to make a nice spring/summer beverage for my friends. It's light, it's fruity, and it serves a lot of people (on a budget!). This Spanish drink is sangria, and let's just cut to the chase... here's the recipe.<br />
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<b>What you'll need:</b><br />
<ul><li>A bottle of red wine</li>
<li>Apple juice</li>
<li>A lemon</li>
<li>An orange</li>
<li>Apple(s)</li>
<li>Pear(s)</li>
</ul>---------------<br />
<b>How to make it:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKe5yF5LK4UKJCMLKUd1vZqPCO52JGmsXSWkXLCXqs4ABRlKJOmVFzWTBjAmBfDNSq_0eKs05suxCNV7P4d6rlFLlfeA1VOxKVfYEmsXm59qc0xxKW_01HHGk7fUj0vE7klc1aXZpHxH1/s1600/IMG_0890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKe5yF5LK4UKJCMLKUd1vZqPCO52JGmsXSWkXLCXqs4ABRlKJOmVFzWTBjAmBfDNSq_0eKs05suxCNV7P4d6rlFLlfeA1VOxKVfYEmsXm59qc0xxKW_01HHGk7fUj0vE7klc1aXZpHxH1/s400/IMG_0890.jpg" width="400" /></a></div>Mix together a bottle of wine and apple juice. Take a really grainy picture of the wine and apple juice, mixed together. I used a 1.5 liter bottle of red wine and about 45 oz. of apple juice. Then, let it sit overnight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqPMvJdkhwbt3ONjDoJugrmE8AI7HVSno5v1g1gHVrhtZ6_lRSTkShBvRvtrU5rLHuPQucYI94bmEAFLobRlT_aTokv8byXag76SLARn98VhaVVc_xatmFvR9DX0XNtbL_ze4uVwSO5aK/s1600/IMG_0891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqPMvJdkhwbt3ONjDoJugrmE8AI7HVSno5v1g1gHVrhtZ6_lRSTkShBvRvtrU5rLHuPQucYI94bmEAFLobRlT_aTokv8byXag76SLARn98VhaVVc_xatmFvR9DX0XNtbL_ze4uVwSO5aK/s400/IMG_0891.JPG" width="400" /></a></div>The next day, grab a lemon and an orange. Wash them well because everything's going to go into your drink!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MKJK3b6FmZcx2GlTLqTxXwmVP7uGo0xEaRE441LG_jd5FaRA3pks7L6U-XoUfmzl79B_rO9_rpLKIZZIhNbotMnqPRt1BxVGaxZi5jzF4qwkWQuiGLVu-nWFgrmt0iX8CyexWHBeI43S/s1600/IMG_0893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MKJK3b6FmZcx2GlTLqTxXwmVP7uGo0xEaRE441LG_jd5FaRA3pks7L6U-XoUfmzl79B_rO9_rpLKIZZIhNbotMnqPRt1BxVGaxZi5jzF4qwkWQuiGLVu-nWFgrmt0iX8CyexWHBeI43S/s400/IMG_0893.jpg" width="400" /></a></div>Let's do the lemon first. Cut off the ends. These don't belong here.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSI6Ehj4_P79Qelw28DwnA0f9z46yGMvEOvNFnXMBD-2tJPz90eYJHln5TjLclVAXY0B7lunvf2AZj1Qs3jIdFN9lrUD3rXqht6nVUMyK_nGjS_iyBc_15AVdt_t9vhljkOYRr1hv8f06/s1600/IMG_0894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSI6Ehj4_P79Qelw28DwnA0f9z46yGMvEOvNFnXMBD-2tJPz90eYJHln5TjLclVAXY0B7lunvf2AZj1Qs3jIdFN9lrUD3rXqht6nVUMyK_nGjS_iyBc_15AVdt_t9vhljkOYRr1hv8f06/s400/IMG_0894.jpg" width="400" /></a></div>Then, cut it up into thin slices. You want lots of lemon in your sangria!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxmvz9SxagO1b2sRkb4K95JiIWD8CJJXh9T3MC9_WKIo-a5fWvcEBPvni0Seh0Foz1Nsyp40o83hATBsy7ysmx3PlfZ1SIf7rQS8TilTwFBsS4KtVsNx1KP5dIpdyrmexSR2jbyZyo3H9/s1600/IMG_0896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxmvz9SxagO1b2sRkb4K95JiIWD8CJJXh9T3MC9_WKIo-a5fWvcEBPvni0Seh0Foz1Nsyp40o83hATBsy7ysmx3PlfZ1SIf7rQS8TilTwFBsS4KtVsNx1KP5dIpdyrmexSR2jbyZyo3H9/s400/IMG_0896.JPG" width="400" /></a></div>Have your roommate put them into the wine/apple juice mixture because she's really excited to make it too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5atQ3stp6t8ZxsQ172OYFOwq98VMimn2AODAYZlsNJoLeuy-avzbkLq7gzy28Y3rnYWXivsU0mkJZ_p0XkeD1PXjHQuAvlds02ZSPbCv1mbSNaN-8Sq93UOqY0v3DEWFu-rO_CSkcH7VK/s1600/IMG_0895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5atQ3stp6t8ZxsQ172OYFOwq98VMimn2AODAYZlsNJoLeuy-avzbkLq7gzy28Y3rnYWXivsU0mkJZ_p0XkeD1PXjHQuAvlds02ZSPbCv1mbSNaN-8Sq93UOqY0v3DEWFu-rO_CSkcH7VK/s400/IMG_0895.JPG" width="400" /></a></div>Now we'll do the orange the same way. Bye-bye ends.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIcdq6Qs12oqFU3kQCOW9POx8T6A3Zfvne68g1frLvk7mN-tLkQdV4DyxS1AWQTi1oJ09Mwd8Pez9E1JHJSkUmwvtReQOpS5Pg7VhBZVNzbKonqrjLsbdFvnOlYrzdH4qK0skgjJR7EUJ/s1600/IMG_0897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIcdq6Qs12oqFU3kQCOW9POx8T6A3Zfvne68g1frLvk7mN-tLkQdV4DyxS1AWQTi1oJ09Mwd8Pez9E1JHJSkUmwvtReQOpS5Pg7VhBZVNzbKonqrjLsbdFvnOlYrzdH4qK0skgjJR7EUJ/s400/IMG_0897.JPG" width="400" /></a></div>Slice slice slice 'n dice!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpM4VeCm4WOrCwUXexuQdTr90XjetRrSmETEaE-5Z5_KUCdWClZDs_PLQdFgxbFDtywjLxNjiAjZeYbABUvDBI5hgI-EOlTEQ0XCc7B5AL9oAcNMxMP5Fm-Op3QgMUYYFrMMwTdLHLWiDV/s1600/IMG_0898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpM4VeCm4WOrCwUXexuQdTr90XjetRrSmETEaE-5Z5_KUCdWClZDs_PLQdFgxbFDtywjLxNjiAjZeYbABUvDBI5hgI-EOlTEQ0XCc7B5AL9oAcNMxMP5Fm-Op3QgMUYYFrMMwTdLHLWiDV/s400/IMG_0898.JPG" width="400" /></a></div>And add the oranges. Make sure you stir them a little, then stick the bowl back in the fridge for three hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZ1VchAyjfSKSMIHl3KoOMGgfwg0mQ9mBDplKduhXhYKjWgyAM97D_H2DP3MtTOcNhSLxkCfTUmUnH3q0w9sszRX4rswOx7psqP8zOkPQi42_jHJ5iZaUjMiQAmYrSFNujmEABdTd_c2Z/s1600/IMG_0899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZ1VchAyjfSKSMIHl3KoOMGgfwg0mQ9mBDplKduhXhYKjWgyAM97D_H2DP3MtTOcNhSLxkCfTUmUnH3q0w9sszRX4rswOx7psqP8zOkPQi42_jHJ5iZaUjMiQAmYrSFNujmEABdTd_c2Z/s400/IMG_0899.JPG" width="400" /></a></div>Wooo, look at the color of those oranges and lemons! That's an excellent sign.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtajsFx4BZuoRRNjgkPNN8stv1IiVKZsU8qL4FffiZbN0NImdYjJ3-5G7ZL8PAWgQMVxX1yOn_ebVi0tH0PCUA__83KnrWxUrz-Wz4BK1ZdkxAhsCWu90crbPgyB5fR5BXDqWAc3rpzGct/s1600/IMG_0900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtajsFx4BZuoRRNjgkPNN8stv1IiVKZsU8qL4FffiZbN0NImdYjJ3-5G7ZL8PAWgQMVxX1yOn_ebVi0tH0PCUA__83KnrWxUrz-Wz4BK1ZdkxAhsCWu90crbPgyB5fR5BXDqWAc3rpzGct/s400/IMG_0900.jpg" width="400" /></a></div>Now, we're going to work with our pear and apples. I like more apples, so I decided to use two. Just like the oranges and lemons, wash them well.<br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QnjqSWOj2X_M9U881uUQCrsCkX5qRHfapiEi7nZnbHLrf03vpGwIqJ9vgeye3SZOLuD1SbeAVESeK6eUWlZeDQrRKt-OZ5Ffv9OMBvr7dPS-7YeZVnNXI8umTMOwVuxnAAoP8GbVGXS2/s1600/IMG_0901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QnjqSWOj2X_M9U881uUQCrsCkX5qRHfapiEi7nZnbHLrf03vpGwIqJ9vgeye3SZOLuD1SbeAVESeK6eUWlZeDQrRKt-OZ5Ffv9OMBvr7dPS-7YeZVnNXI8umTMOwVuxnAAoP8GbVGXS2/s400/IMG_0901.JPG" width="400" /></a></div>Then, cutting around the core, chop your apple into medium-sized chunks. You want them big enough that people can munch on them afterward, but not so big that they'll be a bother.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM6QL0p17B_KS3oZnacvJTe1oZ0UNZjVlLJu0J6jp4r_KClnhe1VkznfzZJpKabfKsLDb_aFvmWSQy3UWQR-eRoXymOIApfKJTLKrim5O4YPzzgTBB5dee-CvcDMAoigIghnTEg874Okg/s1600/IMG_0902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM6QL0p17B_KS3oZnacvJTe1oZ0UNZjVlLJu0J6jp4r_KClnhe1VkznfzZJpKabfKsLDb_aFvmWSQy3UWQR-eRoXymOIApfKJTLKrim5O4YPzzgTBB5dee-CvcDMAoigIghnTEg874Okg/s400/IMG_0902.JPG" width="400" /></a></div>Into the bowl!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddDVBD_rujw6djEhf9T0IjqgnajPQOn-GteeJi1DI3GAToL8Ve6M31HpkOY6BOATr3_h9lHJfAPOAvlgTjMZFRiutG_bOrfeFMMHQxhatwXF6HpHugwkBc3ir7EfMubak9EGqilC_Y2ir/s1600/IMG_0904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddDVBD_rujw6djEhf9T0IjqgnajPQOn-GteeJi1DI3GAToL8Ve6M31HpkOY6BOATr3_h9lHJfAPOAvlgTjMZFRiutG_bOrfeFMMHQxhatwXF6HpHugwkBc3ir7EfMubak9EGqilC_Y2ir/s400/IMG_0904.JPG" width="400" /></a></div>Do the same with the pear...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVGknezQrTsJQL68910opYWzJIgLtwHuRhx2dQU0Y1JI1J421qc6cCrNEQyfi9KqPcQPQpO7xGvCdNKVwIT1aVIgDxltI-BwkJmRmnDDNVyX-Ux4LMqpND7lWsKNextsdxgOBAh5p6Nlg/s1600/IMG_0906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVGknezQrTsJQL68910opYWzJIgLtwHuRhx2dQU0Y1JI1J421qc6cCrNEQyfi9KqPcQPQpO7xGvCdNKVwIT1aVIgDxltI-BwkJmRmnDDNVyX-Ux4LMqpND7lWsKNextsdxgOBAh5p6Nlg/s400/IMG_0906.JPG" width="400" /></a></div>Into the bowl too! Just stir... and it's ready to go! Beware of antsy friends who want to get their hands on your sangria.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaCV00ZcdE9zYaLETKPTee105ZtqH2YomkMnUwcT5hhIbJxenoAek5CbeFqOteRDHBws_frEy0IZagHbpL-0UVWVv4oEEj4gyVhyphenhyphen02G1Xv39dhhB8m6-nWDZ8ii81yxel2zc5megiWTDg/s1600/IMG_0907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaCV00ZcdE9zYaLETKPTee105ZtqH2YomkMnUwcT5hhIbJxenoAek5CbeFqOteRDHBws_frEy0IZagHbpL-0UVWVv4oEEj4gyVhyphenhyphen02G1Xv39dhhB8m6-nWDZ8ii81yxel2zc5megiWTDg/s400/IMG_0907.jpg" width="300" /></a></div>But they do make for great photography subjects.<br />
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Have a great spring/summer day!Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com4tag:blogger.com,1999:blog-324564814306762962.post-52256965839372291102010-04-30T13:42:00.003-04:002010-05-03T19:14:44.243-04:00Don't be Afraid <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0j442YcHOP0zmjqkyZ1UXScSVRIf9iMyRaWi07wiYNus0iMJkK34Pp9waFrl1MG4nBe56jsF1qRfoxVFYIdGNaSsn_heHF9t_js-wBekq1S9A8J3aFiaee4JNqt6t0G_Ovz34O3rQV5wR/s1600/IMG_0870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0j442YcHOP0zmjqkyZ1UXScSVRIf9iMyRaWi07wiYNus0iMJkK34Pp9waFrl1MG4nBe56jsF1qRfoxVFYIdGNaSsn_heHF9t_js-wBekq1S9A8J3aFiaee4JNqt6t0G_Ovz34O3rQV5wR/s400/IMG_0870.JPG" width="400" /></a></div>These may seem like scary, gross, smelly, disgusting, rotten bananas, but they're really a blessing in disguise. They are a gift on Christmas morning. A tiny, fluffy kitten. A sweet....<br />
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Okay, I'll stop now. But really, they are a GOOD thing because BLACK BANANAS means...<br />
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<b>BANANA BREAD!!!!</b><br />
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I'm going to cut to the chase, but let me just say that if you've never had banana bread, you are missing out on a wonderful, wonderful thing. Sometimes I let my bananas go bad just so that I can make bread. Or I'll hide them when I'm home because I don't want anyone to eat them while I let them get browner and browner. I know that my dad appreciates that, because he loves banana bread as much as I do. Sorry, Dad, you can't have any this time because I'm two hours away, three by train. Don't worry, I'll make some when I'm home in two weeks.<br />
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(Can you hide the bananas now, please?)<br />
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Okay, here we go. I've been using and tweaking this recipe for many moons now, and I shall share it with all of you.<br />
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<b>What you'll need:</b><br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXc4NRzyyYrqinbkjvEErGCgmu6d7Ilt-7Tv4612FOedbvi4MGZDnmmrc7nvOj12RDykOJJaa6QhXKBlhi7Ryke_wIlMiuEENX0T2JXADsmzMYOOF6IK-uvMk28yGziIfLOA84qTsCrOy/s1600/IMG_0871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXc4NRzyyYrqinbkjvEErGCgmu6d7Ilt-7Tv4612FOedbvi4MGZDnmmrc7nvOj12RDykOJJaa6QhXKBlhi7Ryke_wIlMiuEENX0T2JXADsmzMYOOF6IK-uvMk28yGziIfLOA84qTsCrOy/s400/IMG_0871.JPG" width="400" /></a></div>Salt, all-purpose flour, brown sugar, baking soda, yucky bananas, eggs, and a stick of butter.<br />
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<b>How to make it:</b><br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QE8aDRGJ2e8RREKe_TajxbrOxkn3ZXTSu1RXjcJWhGNxXDo6pU0Fhy1L8UGgtUYdQvlohLn8QINIz6S3e9u4GY0tHoq5ajjAhNT0HHXHSzJ4v7NH0-9y7GpETR1gU-rD9ocZHFnCa5mp/s1600/IMG_0872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QE8aDRGJ2e8RREKe_TajxbrOxkn3ZXTSu1RXjcJWhGNxXDo6pU0Fhy1L8UGgtUYdQvlohLn8QINIz6S3e9u4GY0tHoq5ajjAhNT0HHXHSzJ4v7NH0-9y7GpETR1gU-rD9ocZHFnCa5mp/s400/IMG_0872.JPG" width="400" /></a></div>First, you want to soften the butter a little and throw it into a large mixing bowl. When the butter is too hard for me to cream, I just put the whole stick into the microwave for a couple of minutes on each side, until it's soft but not melted.<br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4sNRPB8ujyM68d80ERiF5zJQnWBb1djSH1PuPAS_x8C0A60rzfjNS4wf69oO2Mz09pMKBXObensZVFVlpObZtwT_6i9wodHrUnnPtg6Din5tRlx4ukFBqHjagNc5e4VtWnBavSqfPPPf/s1600/IMG_0873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4sNRPB8ujyM68d80ERiF5zJQnWBb1djSH1PuPAS_x8C0A60rzfjNS4wf69oO2Mz09pMKBXObensZVFVlpObZtwT_6i9wodHrUnnPtg6Din5tRlx4ukFBqHjagNc5e4VtWnBavSqfPPPf/s400/IMG_0873.jpg" width="300" /></a></div>Now, add 3/4 cups brown sugar into the bowl. You don't have to add it one-quarter at a time like me if you have proper cooking utensils and an organized kitchen. And I'm sorry that this picture is sideways; my computer and I are having a fight.<br />
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<div></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/AVvXsEinwrWo6URpXo-Ii4Wp3rFyAxmBd5iFdA8m6skv_W0SMeExzxL_nEVBE-0LAiD7iRSei1NzaEO8qTnREzbvbduAMFxLKNLKYAy5lwNDIxRXj_JilCqnjZfHVXnU4kwb-HibPEQjqQ7y2llQ/s1600/IMG_0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwrWo6URpXo-Ii4Wp3rFyAxmBd5iFdA8m6skv_W0SMeExzxL_nEVBE-0LAiD7iRSei1NzaEO8qTnREzbvbduAMFxLKNLKYAy5lwNDIxRXj_JilCqnjZfHVXnU4kwb-HibPEQjqQ7y2llQ/s400/IMG_0874.JPG" width="400" /></a></div>Cream the butter and sugar together until they are thoroughly combined. Don't eat this, even though its delicious. Amazing. Sugary buttery goodness. Really, don't eat it. Don't... eat...<br />
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Well... I guess a little taste never hurt anyone.<br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAeq61GR4miX1RgYKF-WKZtW_66RKCAs84nMd3uDnEwQAfcDVbvjw_sjcdTdo1V-p8fPyqmcoutz8t66BbEQr9cNvUuFm3WewlyZFgGGTy96Ia58QE5BQYZfKE6vWzh8V1mJ6uQKgia7q/s1600/IMG_0875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAeq61GR4miX1RgYKF-WKZtW_66RKCAs84nMd3uDnEwQAfcDVbvjw_sjcdTdo1V-p8fPyqmcoutz8t66BbEQr9cNvUuFm3WewlyZFgGGTy96Ia58QE5BQYZfKE6vWzh8V1mJ6uQKgia7q/s400/IMG_0875.JPG" width="400" /></a></div>Now, carefull peel your bananas and add the chunks right into the bowl. Don't be worried about brown spots; it's okay! <br />
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Also, this recipe works with almost any number of bananas; I've done it with anywhere from 2 to 5. If you have 6, you should probably just make two batches, which is never a bad thing, right? <br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2Tax9lihIFA00MQJj2V-_24gedb1ux2sFzV7l_JL8eoC4sgBx6Bc127E4gFzft5z8R4wl75g6hKGapXZspWDaW3UPOjvmHHWTyfrqYNCzr2yWdqEjTcTtxskmkWAElbSqaBa0KLaxNH2/s1600/IMG_0876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2Tax9lihIFA00MQJj2V-_24gedb1ux2sFzV7l_JL8eoC4sgBx6Bc127E4gFzft5z8R4wl75g6hKGapXZspWDaW3UPOjvmHHWTyfrqYNCzr2yWdqEjTcTtxskmkWAElbSqaBa0KLaxNH2/s400/IMG_0876.JPG" width="400" /></a></div>Smash up the bananas with a fork until there aren't any huge chunks; then, combine it with the butter/sugar recipe.<br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrtJXBfbU04o3K2vTjh_zEoKFnZcKbSY-d1MAjCyp0tph6Z13-pt7esyQcI2s6zcVyhyFmyGgxqG1FNW1uR3fDrZ5shngHUyt5g8pRTlblVVlxmBhEePV_Er5YFs5BR4aCYRTEQP3IULw/s1600/IMG_0877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrtJXBfbU04o3K2vTjh_zEoKFnZcKbSY-d1MAjCyp0tph6Z13-pt7esyQcI2s6zcVyhyFmyGgxqG1FNW1uR3fDrZ5shngHUyt5g8pRTlblVVlxmBhEePV_Er5YFs5BR4aCYRTEQP3IULw/s400/IMG_0877.JPG" width="400" /></a></div>Add in your eggs. If you want to go by the book, scramble them before you add them into the batter. But we're undergrad gourmets here! We can't be bothered with washing <i>extra dishes</i>.<br />
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We have 15-page papers on South Africa due! And gay rights movements to research! And Spring Weekend to celebrate! Errr... yeah. Homework. That's why I can't wash dishes.<br />
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<div></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi3H4czeqa1xfJcX3_xbogXwsajlBCGhXhWBfc0m7A4KOv3CA7V5aC-_0W-jUZYS4o7RjsVdjU96NvPWucghrC4Ap3Htt8cbpE8xyi85MndYcGh30j2XMGIgzEntVQYJBQqVovPArlIen/s1600/IMG_0878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi3H4czeqa1xfJcX3_xbogXwsajlBCGhXhWBfc0m7A4KOv3CA7V5aC-_0W-jUZYS4o7RjsVdjU96NvPWucghrC4Ap3Htt8cbpE8xyi85MndYcGh30j2XMGIgzEntVQYJBQqVovPArlIen/s400/IMG_0878.JPG" width="400" /></a></div>Now, pretend like there is a picture of me adding 1/4 tsp of salt, 1 tsp baking soda, and 2 cups of flour because my camera battery died. Mix it all together until it is combined and looks like this.<br />
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<div></div><div></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/AVvXsEig6SxH7zIMCe_Qwo36XG-DL00_vXeJ3ytmGJE6-vI3CltLDxb_Q2xD1NOt0CZfrkTe3qhvUu4TABOUP6vRMt2-vRTezyJz_B_29-DLGad8Cdj_NDUDbEzwqvx1TeZwcmj7RQdWTZq8L4mF/s1600/IMG_0879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6SxH7zIMCe_Qwo36XG-DL00_vXeJ3ytmGJE6-vI3CltLDxb_Q2xD1NOt0CZfrkTe3qhvUu4TABOUP6vRMt2-vRTezyJz_B_29-DLGad8Cdj_NDUDbEzwqvx1TeZwcmj7RQdWTZq8L4mF/s400/IMG_0879.JPG" width="400" /></a></div>Pour all of that yummy batter into a greased loaf pan, and stick it in the oven at 350 degrees F. It can take anywhere from 45 minutes to an hour, so watch the color on it towards the end, especially if you're using a terrible dorm oven.<br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm7uWRw2Jm0oEBiSP0ak0ursXyTch0r1_WycJOQTkaAn3R5gtMnO_zCJ4v_u86lTu6-KINrVLDTsSMhtOyIjLXCsR0ZWi8hHpE8dReoz-prRFHNvu5cQjzf6Z78njhmMiDCR6q8rj3gC_/s1600/IMG_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm7uWRw2Jm0oEBiSP0ak0ursXyTch0r1_WycJOQTkaAn3R5gtMnO_zCJ4v_u86lTu6-KINrVLDTsSMhtOyIjLXCsR0ZWi8hHpE8dReoz-prRFHNvu5cQjzf6Z78njhmMiDCR6q8rj3gC_/s400/IMG_0880.JPG" width="400" /></a></div>Oh man. Oh baby. This is what you want it to look like. To check for doneness, stick a knife down the center and see if it comes out clean. In my case, it was actually not completely done in the middle, but I had places to be, so I took it out anyways. It actually finished cooking while it was out of the oven. So that works too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGLyxwhr1PoZO7J4v0h8yTsH4Fcteshj1dr10ZpRy0Ua27523Wt7JqYCYjw1yHniI5CXd46lPYCXw6UyFP6N5TB_O2o6JaOO1NBx9sUXoKNZWgZ1X4dSVM8qu96sXyCgqfnbEgPy99Xg8/s1600/IMG_0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGLyxwhr1PoZO7J4v0h8yTsH4Fcteshj1dr10ZpRy0Ua27523Wt7JqYCYjw1yHniI5CXd46lPYCXw6UyFP6N5TB_O2o6JaOO1NBx9sUXoKNZWgZ1X4dSVM8qu96sXyCgqfnbEgPy99Xg8/s400/IMG_0881.JPG" width="400" /></a></div>Cut along the sides and flip the bread out onto a plate (don't burn yourself). See? I told you that rotten bananas weren't scary. Does this bread look scary to you??<br />
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I didn't think so. <br />
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<b>Things you can do with your banana bread recipe:</b><br />
<ul><li>Add chocolate chips</li>
<li>Add raisins</li>
<li>Add Craisins</li>
<li>Add marshmallows</li>
<li>Add candy bars</li>
<li>Add nuts</li>
<li>Add berries</li>
<li>Add any combination of the above</li>
<li>Give it to your mom/dad/grandma/grandpa/sister/brother/aunt/uncle/boyfriend/girlfriend/best friend as a gift to make them love you more</li>
<li>Keep it all for yourself, eat it all, and feel super guilty</li>
<li>Eat it for breakfast after you heat it up in the microwave</li>
<li>Put cream cheese on it</li>
<li>Put whipped cream on it</li>
<li>Put butter on it</li>
<li>Put peanut butter on it</li>
<li>Put Nutella on it</li>
<li>Put all of the above on it</li>
</ul>Or, my personal favorite (an idea courtesy of my aunt, uncle, and cousin in Florida):<br />
<ul><li>Bake the recipe in muffin pans and have everyone put their own favorite addition in a couple of them. Or, just make tons of varieties all for yourself. I don't judge!</li>
</ul>Now, if you'll excuse me, I have some eati... err... <i>studying</i> to attend to.Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com2tag:blogger.com,1999:blog-324564814306762962.post-32874338532189252132010-04-30T10:30:00.001-04:002010-04-30T10:42:21.612-04:00Kashi = LoveI hate running. I hate it, I hate it, I hate it. But I do it anyway because its something that every person should be able to do and also because this cooking blog has not always been conducive to practicing moderation with food. This is mostly because, first, I have to cook recipes and then eat them in order to tell you about them. Then, I have to write and format the blog posts, which includes looking at pictures of food and making myself hungry. And finally, when I get sick of cooking and eating and taking pictures, I have to look at other food blogs and restaurant websites in order to have other things to write about. This also, inevitably, makes me hungry.<br />
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So, what's a girl to do? She makes herself work out, despite the nagging voice telling her to hit the snooze button and stay in bed longer. Because I work out in the mornings (due to my insanely busy schedule), I try to eat a little bit of something and drink some water so that I can have early-morning energy. Until recently, I was eating Clif Bars (which are also delicious and filled with good stuff), but they were too much chocolate for the morning.<br />
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And then. I found these.<br />
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<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;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0cDC3UeTJLqFA9MZ1puYKhHpGkWywoQoUSwvbKHsbuaUdz2MzKc8ykAKgLi5TAB8e7RU_wWGM0WzT4ILnO6TIG7Q57h1pbO92_qjKRyVJYC8bYAFHr2c60hOByus6maiPrQv-mIqZXnI/s1600/IMG_0849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0cDC3UeTJLqFA9MZ1puYKhHpGkWywoQoUSwvbKHsbuaUdz2MzKc8ykAKgLi5TAB8e7RU_wWGM0WzT4ILnO6TIG7Q57h1pbO92_qjKRyVJYC8bYAFHr2c60hOByus6maiPrQv-mIqZXnI/s400/IMG_0849.JPG" width="400" /></a></div>Oh, yeah, baby. Kashi TLC ("Tasty Little Chewies"... it makes me laugh because Joe's adorable dog is named Chewy) bars, in three different flavors. They are...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46L5gE2a-iO9DH5fHm1Nd1YjjSpBLKexA2mo2lW05CW9r2wMb4V3Wtlq_YUe8A47xiLIT2qR38qcY_ERzuo1xkSS3-StMpUChl9bZTLwldhUKI7yS5LISSAET9Zj39Rp3QHI7XRG16oNM/s1600/IMG_0850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46L5gE2a-iO9DH5fHm1Nd1YjjSpBLKexA2mo2lW05CW9r2wMb4V3Wtlq_YUe8A47xiLIT2qR38qcY_ERzuo1xkSS3-StMpUChl9bZTLwldhUKI7yS5LISSAET9Zj39Rp3QHI7XRG16oNM/s400/IMG_0850.jpg" width="300" /></a></div><b>Cherry Dark Chocolate</b>. I take these suckers to work with me for the mid-day snack. For some reason, I don't like taking my lunch break until at least 1:30pm (I think it's because I'm used to starving myself at work, after the busy days at the Today Show didn't let me have lunch until 3pm), so I need something around noon to keep me going. You can really taste the oats in this one, but it's good!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnCg5oD3hYmz5eTHRkNEuXCfMkgfQO7RFxnzTm1yzJgXtmqWB4DrHFtTfnTbfewUotPPui-1-Pz0nqNus7ssZSEEhTrxifR3uGaR_6S2sOFifElBFUBZ3mYKVK-o421XyzbHlOP7GZ_GG/s1600/IMG_0851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnCg5oD3hYmz5eTHRkNEuXCfMkgfQO7RFxnzTm1yzJgXtmqWB4DrHFtTfnTbfewUotPPui-1-Pz0nqNus7ssZSEEhTrxifR3uGaR_6S2sOFifElBFUBZ3mYKVK-o421XyzbHlOP7GZ_GG/s400/IMG_0851.jpg" width="300" /></a></div><div style="text-align: left;"><b>Raspberry Chocolate.</b> These are my favorite for snackin'. There are big chunks of raspberry inside, and the fudgey layer on top gives me just enough chocolate to get my hand away from the leftover Easter candy. Wait... what Easter candy?? Did I just say that? Nahhh....</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zD1mQRU1xal05iIMbftbfkNd9QM9mHueaBLpHJ5pr9GF8NEYjYuVRwvHeqKzSTOp1y92-4effR3RP4NIYi2h6m6HwxRLX3bbMe0HVPYwQhCYIBrJWYqeQolF0fHETMxwhQBGq-YxHISf/s1600/IMG_0852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zD1mQRU1xal05iIMbftbfkNd9QM9mHueaBLpHJ5pr9GF8NEYjYuVRwvHeqKzSTOp1y92-4effR3RP4NIYi2h6m6HwxRLX3bbMe0HVPYwQhCYIBrJWYqeQolF0fHETMxwhQBGq-YxHISf/s400/IMG_0852.jpg" width="300" /></a></div><div style="text-align: center;"><div style="text-align: left;"><b>Dark Mocha Almond.</b> And this one's my favorite for workouts. It's not too sugary for my stomach in the morning, and the almonds really give you a good dose of what you need to get going. Plus...</div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLB6TJXclOmI-88s2opbeiO7wDJDzpE70MXNXwMANXiLNNXTFnz96RCljrU6tURJ2cJaO1azDBye-qPvdm8R4HzuRSM-QJwSz92bomXF8_qGS9gyRIcqUvzH38gfjSVnwBVRHCyTHuxUI/s1600/IMG_0854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLB6TJXclOmI-88s2opbeiO7wDJDzpE70MXNXwMANXiLNNXTFnz96RCljrU6tURJ2cJaO1azDBye-qPvdm8R4HzuRSM-QJwSz92bomXF8_qGS9gyRIcqUvzH38gfjSVnwBVRHCyTHuxUI/s400/IMG_0854.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;">...look at the back of this box! It tells you all the reasons <i>why</i> this granola bar is a super awesome way to fuel up before a workout. 6 grams of protein? 4 grams of fiber? I'll take it.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I also love the "Tasty Little Crunchy" bars; they're a little bit bigger and have a chocolate layer on the bottom. They're great for a post-lunch snack, but they're a little bit too big to eat all at once. I've tried the chocolate peanut-butter bars. They're great!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For more flavors and other products, check out <a href="http://www.kashi.com/">www.kashi.com</a>. They make all of their products by the philosophy that food should be natural and taste great, which are two really important things to me. So, excuse me while I go eat my Kashi bar... and then (maybe) go for a run!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-87026746305975197662010-04-29T00:12:00.003-04:002010-04-30T10:41:51.197-04:00Sautéed Mushrooms and ScallionsIf you haven’t figured it out already, I love mushrooms. I. Love. Them. I would eat them for breakfast, lunch, and dinner, and recently, I found myself looking at a package of mushrooms that were – gasp! – about to go bad. So, OF COURSE I had to eat them. Plus, I didn’t have anything else to eat that night, and mushrooms were really easy to make.<o:p></o:p><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">I decided to go simple with this recipe, and it doesn’t require much else than mushrooms. I also had some scallions left over from dinner last week, so I decided to add those in as well. So, if you're looking to make your apartment smell really good and you want a nice, savory, simple meal, try these <b>Sautéed Mushrooms with Scallions</b>.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">---------------<o:p></o:p></div><div class="MsoNormal"><b>What you’ll need:</b><span style="font-weight: normal;"><o:p></o:p></span></div><ul><li>10 oz mushrooms, any type, washed </li>
<li>2 scallions </li>
<li>Olive oil or butter </li>
<li>Salt<o:p></o:p></li>
</ul><div class="MsoNormal">---------------<o:p></o:p></div><div class="MsoNormal"><b>How to make it:</b><span style="font-weight: normal;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1. Make sure that your mushrooms aren’t too wet. Then, slice them into large slices on your cutting board.</div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjt3Y_qE3PqQM1hJQ7O4lxrh0C18w1sq0099SkbdyNZB3sg4AIZN4pCwvPN1QSrQEQhyBA-n1kVPsXSN7CUTjUVbM4eeN9KjNtQExsjgkMXrziasGgo1p5sgty2eW3TiVb_KlpitBmg1fg/s1600/IMG_0860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjt3Y_qE3PqQM1hJQ7O4lxrh0C18w1sq0099SkbdyNZB3sg4AIZN4pCwvPN1QSrQEQhyBA-n1kVPsXSN7CUTjUVbM4eeN9KjNtQExsjgkMXrziasGgo1p5sgty2eW3TiVb_KlpitBmg1fg/s400/IMG_0860.JPG" width="400" /></a></div><div style="text-align: left;">You can use more or less - it really doesn't matter! Whatever you have.</div><br />
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</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOsDsKLkU_C7NCJIa-U69lddkzzNYUcT5pyNyFVghaneAeVrpIh7veOnpqtWQEG2LWIrdHtR8XjPHPZYJ9pQ0fm-BqLwtZU2kqHKlmF98OJCUziymgk6T2Cqfrd_Ytahn3B76XZ5wgXuv/s1600/IMG_0861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOsDsKLkU_C7NCJIa-U69lddkzzNYUcT5pyNyFVghaneAeVrpIh7veOnpqtWQEG2LWIrdHtR8XjPHPZYJ9pQ0fm-BqLwtZU2kqHKlmF98OJCUziymgk6T2Cqfrd_Ytahn3B76XZ5wgXuv/s400/IMG_0861.JPG" width="400" /></a></div><div style="text-align: left;">It's okay if the slices are fairly large because they're going to shrink mondo in the pan.</div><br />
<br />
2. Heat some butter or olive oil in a non-stick pan over medium heat. I used butter this time because Joe wasn’t eating it, and plus, we’re out of oil. It’s the end of the semester.<o:p></o:p></div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggUtvBuafLWlaz3NHGlpnKmnmUa0gyB0Ry4jRMNb0sfx1nTYgL8fdBr4VXjvkjDV8rOBfaZpUvhXSDRMJSle2h_oCEDcB6krxo2REC_YJfYpJjwsXAr0q9Gax59d2eSZChDDYp9RrMnLZ/s1600/IMG_0862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggUtvBuafLWlaz3NHGlpnKmnmUa0gyB0Ry4jRMNb0sfx1nTYgL8fdBr4VXjvkjDV8rOBfaZpUvhXSDRMJSle2h_oCEDcB6krxo2REC_YJfYpJjwsXAr0q9Gax59d2eSZChDDYp9RrMnLZ/s400/IMG_0862.JPG" width="400" /></a></div><div style="text-align: left;">Oh yeah, and did I mention it smells amazing??</div><br />
<br />
</div><div class="MsoNormal">3. Now, throw all of your mushrooms in there – don’t worry, they’re going to shrink up soon.<o:p></o:p></div><div class="MsoNormal"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dNcXFJOs5fuhQGcGhkQ9V7VPE5MXH1d1nnW1-2wriEa3b5nbuXoPTAHnxMTdkEyEXs8P9-mtUo1lrLOfoOFsYr_EM9n4AKu2eS49vdSMfA92jbR93V3wsrz3HGNRg-lY726i3DWQHHje/s1600/IMG_0863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dNcXFJOs5fuhQGcGhkQ9V7VPE5MXH1d1nnW1-2wriEa3b5nbuXoPTAHnxMTdkEyEXs8P9-mtUo1lrLOfoOFsYr_EM9n4AKu2eS49vdSMfA92jbR93V3wsrz3HGNRg-lY726i3DWQHHje/s400/IMG_0863.JPG" width="400" /></a> </div><div style="text-align: left;">Now, you can leave 'em for awhile! Just make sure you stir them after a couple of minutes.</div><br />
<br />
</div><div class="MsoNormal">4. While your mushrooms are cooking, start prepping your scallions. Peel off the outer layer, then chop it into large dices. You can make ‘em smaller if you like, but I like big pieces!<o:p></o:p></div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqj8A5UO_ZTL5uarOjPdB3gRekCduLGhhY1D0lo-laD26gy6cya7F38IU7o9LLkB5EKNO4MvoywJQ33v71fwQpwnhmE6gB3RvipLxyJJy3Ivq1oYyQbN7VrVFFXXNTZdzbVL9c7N3-IkE/s1600/IMG_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqj8A5UO_ZTL5uarOjPdB3gRekCduLGhhY1D0lo-laD26gy6cya7F38IU7o9LLkB5EKNO4MvoywJQ33v71fwQpwnhmE6gB3RvipLxyJJy3Ivq1oYyQbN7VrVFFXXNTZdzbVL9c7N3-IkE/s400/IMG_0864.JPG" width="400" /></a></div><div style="text-align: left;">This is a scallion. Hello, scallion. Pretend like there's a picture of me peeling off the outer layer.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyLctsi-LbNbq-5rnAnBrLlp4_7KONwBt6KX_UiL67MTp-g8Hw_L37y6HgwE-O04l3KW_IvAuV7fxpmE1cLAvtIy9O969mCtI_zLzXnAyvfgV-ruweDOJUZc_Zt9zoTOxJ9b6Om9g_ir2/s1600/IMG_0866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyLctsi-LbNbq-5rnAnBrLlp4_7KONwBt6KX_UiL67MTp-g8Hw_L37y6HgwE-O04l3KW_IvAuV7fxpmE1cLAvtIy9O969mCtI_zLzXnAyvfgV-ruweDOJUZc_Zt9zoTOxJ9b6Om9g_ir2/s400/IMG_0866.JPG" width="400" /></a></div><div style="text-align: left;">You really don't have to make your chunks this big, but it's up to you.</div><br />
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</div><div class="MsoNormal">5. Once your mushrooms are browning and cookin’ well, you can add your scallions in. You may need some more butter or oil at some point, so don’t be afraid of adding more.<o:p></o:p></div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RjO9hbPlphlkdXqfK1k1sWv5n9YvuHiKofNDRAzqqWRYl3MADJ1B-4LuBMeoOMeCPZk-PdlSFGJKcr2tBi_F5IKkzRR2TZWy21kVIG1s0nAU5PIHQC-2eXr2Uw87O18KRoPJZ97XE901/s1600/IMG_0865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RjO9hbPlphlkdXqfK1k1sWv5n9YvuHiKofNDRAzqqWRYl3MADJ1B-4LuBMeoOMeCPZk-PdlSFGJKcr2tBi_F5IKkzRR2TZWy21kVIG1s0nAU5PIHQC-2eXr2Uw87O18KRoPJZ97XE901/s400/IMG_0865.JPG" width="400" /></a></div><div style="text-align: left;">This is a good point to add the scallions in.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtDBj6yKEJ6vBOjopV3n1K_ujLra4DrIio6_QGLL9qlhagWcywVIpIwhigTNf5I-47mZdtVSHwkMX5HanIm-g3IsR5b8HQq1V9svk-UWHn9ciV0Db8jFoKh_egHiPElv0RcAsJgOCC6Hq/s1600/IMG_0867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtDBj6yKEJ6vBOjopV3n1K_ujLra4DrIio6_QGLL9qlhagWcywVIpIwhigTNf5I-47mZdtVSHwkMX5HanIm-g3IsR5b8HQq1V9svk-UWHn9ciV0Db8jFoKh_egHiPElv0RcAsJgOCC6Hq/s400/IMG_0867.JPG" width="400" /></a></div><div style="text-align: left;">Again, stir these every once in awhile, but you don't have to babysit them. These are grown-up ingredients.</div><br />
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</div><div class="MsoNormal">6. Keep stirring your pan until the scallions begin caramelizing. Then, you know they’re done! Don’t forget to add some salt in there… taste it to make sure it’s right.<o:p></o:p></div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDd-FoknCf_z-k60QwaGhnQyhxpTw7mbghr47CO1j2mJC4qP8ZvWqdNeV69vUB-adx2aMfoysptE2-Q5mMlxWEAdTi3pphe1dC0cCyHgvWDzOG4MRifJrZXoF0LZsgTzolM8rxuApKD5Xw/s1600/IMG_0868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDd-FoknCf_z-k60QwaGhnQyhxpTw7mbghr47CO1j2mJC4qP8ZvWqdNeV69vUB-adx2aMfoysptE2-Q5mMlxWEAdTi3pphe1dC0cCyHgvWDzOG4MRifJrZXoF0LZsgTzolM8rxuApKD5Xw/s400/IMG_0868.JPG" width="400" /></a></div></div><div class="MsoNormal" style="text-align: left;">Hmmm… this would go really well with rice right now. Well, it’s a good thing you made some on the side! You’re such a smarty-pants.<o:p></o:p></div><div class="MsoNormal"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_DeLAQx6aRjgKQO_r0C3vFQ800cFWLgXtu2vRi9G_XUbG6MSPt19dvURov275Ng6IpLX56wfXBpQLLz7OgJI8D03qMoHFl9PFdsrq_38ZET7Qe9wMZYbZo4w6Ug1gCYlYb7UqrFJT2uX/s1600/IMG_0869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_DeLAQx6aRjgKQO_r0C3vFQ800cFWLgXtu2vRi9G_XUbG6MSPt19dvURov275Ng6IpLX56wfXBpQLLz7OgJI8D03qMoHFl9PFdsrq_38ZET7Qe9wMZYbZo4w6Ug1gCYlYb7UqrFJT2uX/s400/IMG_0869.JPG" width="400" /></a></div><div style="text-align: left;">Now, eat because you're hungry!</div><br />
---------------</div><div class="MsoNormal">There you go, a super easy, vegetarian dinner. You’ll tell yourself that you won’t eat the whole pan… but you will.<br />
<br />
<o:p><br />
</o:p><br />
<o:p><i>A preview for the end of the week... guess what was stinkin' up my kitchen this morning?</i></o:p><br />
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<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/AVvXsEgb1DbHhIywXsI8E6TsewsPR6qUWAawLT7G8JajtOhrN6NcUTzNr3n1T-yP5mzbJ1p8oW8Iztapmu9jwq_KQwN1CydPsNu1uF2YyVzWcX31M00LJgJgD9y-P7By4NO6vlhWAlqUqvLQJrSa/s1600/IMG_0870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1DbHhIywXsI8E6TsewsPR6qUWAawLT7G8JajtOhrN6NcUTzNr3n1T-yP5mzbJ1p8oW8Iztapmu9jwq_KQwN1CydPsNu1uF2YyVzWcX31M00LJgJgD9y-P7By4NO6vlhWAlqUqvLQJrSa/s400/IMG_0870.JPG" width="400" /></a></div><div style="text-align: center;"><o:p><i>These were.</i><i> </i></o:p></div><br />
<br />
<o:p><i>Ahhh, yes... only good things to come...</i></o:p></div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com3tag:blogger.com,1999:blog-324564814306762962.post-60155177001427159422010-04-26T12:51:00.003-04:002010-04-29T14:32:47.710-04:00Tutorial: Onion Basics<div class="separator" style="clear: both; text-align: left;">Hello again, all you undergrad gourmets! I hope your weekend was fantastic and that you didn't miss me too much. But you better have missed me a little, at least.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm still getting caught up on everything after this weekend (the production was fabulous, by the way, and I wish that everyone had been able to come see it!) so here is a little tutorial that I made back over spring break. Hence, the nice cooking utensils and kitchen and photos. Only a few weeks until I'm back home... which means that it'll be time to work on my food photography skills!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Since I cook with onion, like, every single day of my life, I find it very necessary to be able to peel and chop an onion without crying all over it due to burning eyes. Of course, sometimes you just can't help it, but I feel like the most pungent onions are also the most flavorful. I guess you just have to give a little to get a little.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, here's my step-by-step of how to peel and chop an onion. Its a basic skill, but until I knew the best way to do it, I was lost. But now I am found, and you will be too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">---------------</div><strong>What you'll need:</strong><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKgxxDIOzO9ZamYy7Aq9Wh6FTTsD-92DdQX0z3r8J07Pd2tXcoFncXYlaJC7mmoXWlIx5O9fWwoS4x4HF_M6qz5gXscaV0P4rLtHjAh0KRjk7tw52Mixr7lWHaeiPjNKg16AGKPzLTqAj/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKgxxDIOzO9ZamYy7Aq9Wh6FTTsD-92DdQX0z3r8J07Pd2tXcoFncXYlaJC7mmoXWlIx5O9fWwoS4x4HF_M6qz5gXscaV0P4rLtHjAh0KRjk7tw52Mixr7lWHaeiPjNKg16AGKPzLTqAj/s400/DSC_0031.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">One of these (an onion).</div><div class="separator" style="clear: both; text-align: center;"><br />
</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/AVvXsEikAasBzQq2myByirVhJRWmg0DUe6C0WIAMlu35dt3tn5O6NHHOPH9kcNyeaQyrHfumuGY_APQKQvXf3NK5KSJCJv1hQQzMDv1TbAtyCBkqO8NmcLTAg78Rc8pUsPSyNAKH41aUqibVGyow/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAasBzQq2myByirVhJRWmg0DUe6C0WIAMlu35dt3tn5O6NHHOPH9kcNyeaQyrHfumuGY_APQKQvXf3NK5KSJCJv1hQQzMDv1TbAtyCBkqO8NmcLTAg78Rc8pUsPSyNAKH41aUqibVGyow/s400/DSC_0032.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">One of these (a good cutting board... I love this one. I'm stealing it. Sorry, Mom).</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72bFGa3C_5X1iVZoNBZxSL4ig4SzwuBAJq1mC74XHoWuBaTDOJp7iyf9fSSoshN7I-IPcUiaiL3wgpluyuc5Ed8SvGL59D3lkRO35lJ86LcNkIYsPpddhHvf37l80xancDXLoSUh45arI/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72bFGa3C_5X1iVZoNBZxSL4ig4SzwuBAJq1mC74XHoWuBaTDOJp7iyf9fSSoshN7I-IPcUiaiL3wgpluyuc5Ed8SvGL59D3lkRO35lJ86LcNkIYsPpddhHvf37l80xancDXLoSUh45arI/s400/DSC_0033.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">One of these (a good, sharp knife. This one is from Germany, apparently).</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcFdCxL8FNmf8DksVz84wqfAm33k455VaV2CkOiksxKPvycnDVBbjrDbt5I7jPISK5t-kVrWzOTfjtncUjiPiOz8X-NW4DJq55_XC5ErmjJ3Egip695jZ76LLDtjj-tkXducmE-8Jusci/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcFdCxL8FNmf8DksVz84wqfAm33k455VaV2CkOiksxKPvycnDVBbjrDbt5I7jPISK5t-kVrWzOTfjtncUjiPiOz8X-NW4DJq55_XC5ErmjJ3Egip695jZ76LLDtjj-tkXducmE-8Jusci/s400/DSC_0036.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">And one of these (a trash bowl, an idea courtesy of Rachael Ray. It will make your life so much easier).</div><br />
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<strong>How to do it:</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQysye1aPnJnICpK1HY3RaGPdq5WMiZUlsiUxsOhGdx11kN6k_gUPG3s8X-EPWcYY68_eLa0fZeHVDJdeXdMk9eMXKVvT5m8vkIdVxPcSGjogw6kr0UkIR4J0UViD9ZRzBi50JMlptcEK/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQysye1aPnJnICpK1HY3RaGPdq5WMiZUlsiUxsOhGdx11kN6k_gUPG3s8X-EPWcYY68_eLa0fZeHVDJdeXdMk9eMXKVvT5m8vkIdVxPcSGjogw6kr0UkIR4J0UViD9ZRzBi50JMlptcEK/s400/DSC_0039.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Start by chopping off both ends of the onion to make a flat surface.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1eFuDlWHc4raBkMNiWvnKgjMI_lAvObZlaBCRcEq526DGN9jf06hfHjwmeNOCfWMu5JvoRVsjZNnVUXSx92CvgJpEjQhnwutmpegNNnreI-Eq9-v_hrqJl2S2PJGKIHxQEZ5CIFrBoUp/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1eFuDlWHc4raBkMNiWvnKgjMI_lAvObZlaBCRcEq526DGN9jf06hfHjwmeNOCfWMu5JvoRVsjZNnVUXSx92CvgJpEjQhnwutmpegNNnreI-Eq9-v_hrqJl2S2PJGKIHxQEZ5CIFrBoUp/s400/DSC_0040.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Then, with your knife cut into the top layer of the onion, as shown. If you go a little further, that's okay too.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmIQPNRb0cC6NR_s51YdpORVMXzZGJHJ_eALCBpQ6tvHuujD0X8cEuOvnT-Azkt88cLV4QMH6czAJCledUrVKZP1ZvdpLM8Yx5SHgZFF17vBSbXpuDPkPqaJ0Z5sQy92lhpIOd_jJDnIl/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmIQPNRb0cC6NR_s51YdpORVMXzZGJHJ_eALCBpQ6tvHuujD0X8cEuOvnT-Azkt88cLV4QMH6czAJCledUrVKZP1ZvdpLM8Yx5SHgZFF17vBSbXpuDPkPqaJ0Z5sQy92lhpIOd_jJDnIl/s400/DSC_0041.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Then, you'll be able to reach in and peel back that first layer. </div><div class="separator" style="clear: both; text-align: center;">Note: you want to get rid of the entire layer, not just the skin. If you try to chop that top layer, it will rebel and you will be unhappy. Trust me.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAj5IgUl-MzEYG6_ZVEjxqCN3lINSCNhvaTz6S0NU2SB7vRvxuE4nyFkPb8Q-CdxQECY5uSjUMpmRNAhQKgxPDARo1GY-myWt7C511ZaXRHDDMZB7_60Nkz3x3okRY4PWMsDNDQpTgCoif/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAj5IgUl-MzEYG6_ZVEjxqCN3lINSCNhvaTz6S0NU2SB7vRvxuE4nyFkPb8Q-CdxQECY5uSjUMpmRNAhQKgxPDARo1GY-myWt7C511ZaXRHDDMZB7_60Nkz3x3okRY4PWMsDNDQpTgCoif/s400/DSC_0042.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">And if you're lucky, the whole thing will come off in one piece! Good job!</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkhBUfaoh9v7gRSjyf7jfHNneG_XwecY-N_HN-AaeJPpTi7UomGeKZLeAKi3O_wzgP0-fIw2bm3aKgzDGmL9VFzmR8sM_RYgZnjbHmQrZYWhJaaGICWH1v2cvruLwz9M3i_xja808Omzd/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkhBUfaoh9v7gRSjyf7jfHNneG_XwecY-N_HN-AaeJPpTi7UomGeKZLeAKi3O_wzgP0-fIw2bm3aKgzDGmL9VFzmR8sM_RYgZnjbHmQrZYWhJaaGICWH1v2cvruLwz9M3i_xja808Omzd/s400/DSC_0043.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Now to chop. First, cut the onion in half, like so. That means standing it up on it's flat end and cutting down the middle. </div><div class="separator" style="clear: both; text-align: center;">(Sometimes Joe gets confused, and I have to explain it to him).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOiK9omYWvDToZhAG_Jzg8ZGAInyUhbrRUWpoZJwVFpc9qbU3Rv90R8zFh0rcGOqJBXxwop5_rhKRLAV_SzMtP-FQdbOzvc6bSe5WQCnobrFmPHe956QN1WWZ4Hm5djB0WhtpupiQUFCn/s1600/DSC_0044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOiK9omYWvDToZhAG_Jzg8ZGAInyUhbrRUWpoZJwVFpc9qbU3Rv90R8zFh0rcGOqJBXxwop5_rhKRLAV_SzMtP-FQdbOzvc6bSe5WQCnobrFmPHe956QN1WWZ4Hm5djB0WhtpupiQUFCn/s400/DSC_0044.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Then, cut vertical slices through one half of the onion. </div><div class="separator" style="clear: both; text-align: center;">Note: I found that there is a much better way to do this step. Don't cut all the way to the top; leave a little room so that the whole thing stays together. It makes the next step much easier.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFzFp3Y66qOVAyaFbFdmVBx8d6I35RQPLUMOSVnWo42tuvgzmb6c8hOhMYFxqdBNmjFZYmYL221VnbTXkSopM-jz3TkXDEjn8Pxa6CKoOXZ6f7rngSqol07vkI0uhibG22374VFkEtK_1/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFzFp3Y66qOVAyaFbFdmVBx8d6I35RQPLUMOSVnWo42tuvgzmb6c8hOhMYFxqdBNmjFZYmYL221VnbTXkSopM-jz3TkXDEjn8Pxa6CKoOXZ6f7rngSqol07vkI0uhibG22374VFkEtK_1/s400/DSC_0045.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Now, flip your onion ninety degrees and slice the other way. The closer together your slices are, the smaller the dice will be. Be sure to stop halfway through to take a picture for your blog.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Oh wait, you're not doing that? Okay.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJbCdD6KNdu1oEBFz9xNn8a5HQbGYTSMqBDx9x3qxC8OkdJxPOLU6lTPoCcD5Sb4UnlzUm9cnQbABXmuiP270SFnupHh12TbykxHwxadEUYq5jaRzBkdvHyKpoilcGnWbJfeRb7Yf0Jx6/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJbCdD6KNdu1oEBFz9xNn8a5HQbGYTSMqBDx9x3qxC8OkdJxPOLU6lTPoCcD5Sb4UnlzUm9cnQbABXmuiP270SFnupHh12TbykxHwxadEUYq5jaRzBkdvHyKpoilcGnWbJfeRb7Yf0Jx6/s320/DSC_0054.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Wow! Look at all that onion you sliced! You're a crazy onion fool.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>---------------<br />
For some reason along the way I thought that it would be helpful to do the following. It was not, so don't do it.<br />
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<strong>The wrong way to chop an onion:</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLPgCuPd-ktnxUE7vJ2xViQccBL-aim8gR0Q9x9cftN8PrHjCV3l8yI0yRu41KUBhjjAgYoiqzGed5YsQ9a_zmQbqAyuL5n9Ft2_an7I8hOo811c4a-QfT0X7BzHAoEwIDADIlpbvo1Vx/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLPgCuPd-ktnxUE7vJ2xViQccBL-aim8gR0Q9x9cftN8PrHjCV3l8yI0yRu41KUBhjjAgYoiqzGed5YsQ9a_zmQbqAyuL5n9Ft2_an7I8hOo811c4a-QfT0X7BzHAoEwIDADIlpbvo1Vx/s400/DSC_0046.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This was so counterproductive.</div><br />
<div class="separator" style="clear: both; text-align: left;">---------------</div><div class="separator" style="clear: both; text-align: left;">Now, go cook something onion-y. You have lots and lots of options. Just yesterday, I made a steak sandwich with leftover steak and caramelized onions. It was deeeelish!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>I received a request in my comments last week to make my version of grilled cheese, and I am definitely brainstorming! Stay tuned later this week for that escapade... any suggestions?</em></div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com4tag:blogger.com,1999:blog-324564814306762962.post-41708089013779691102010-04-22T16:22:00.000-04:002010-04-22T16:22:00.509-04:00When parents come to town...Last week, I was very, very fortunate that I got to go to dinner with my friend Heather and her father in SoHo. Mr. Olsen was in town for a couple of days on business and treated us to delicious Italian food!<br />
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<i>Side note: One time, Heather's dad took Heather, me, and our three friends to the fanciest dinner I've ever eaten in my life. I had to detox for three days after that. I promise I'll tell you about it... another time!</i><br />
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We all went to <a href="http://www.mezzogiorno.com/">Mezzogiorno Restaurant<i> </i></a>which is down by Spring Street and 6th Ave. On the outside, it looked like a casual café (I'll bet it'd be great for lunch), and on the inside, it was small but very sleek in design. Because we got there at 6, it was pretty much empty... but we stayed until 8:30 or 9, so it definitely filled up!<br />
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I want to say right now that you could probably dine at Mezzogiorno the Undergrad Gourmet way - my entree was about $19, and there were dishes for both less and more than that. However, we did <i>not</i> dine the Undergrad Gourmet way, which is why I have so many dishes that I can talk about. It was quite a treat for Heather and me.<br />
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We started off with appetizers: <b>Crostino <span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Toscano di polenta fritta </span></b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">and </span><b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Mozzarella di bufala con pomodoro e basilico</span></b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">. What? You don't speak Italian? Well then, why don't I translate for you?</span><br />
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<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><b>Crostino Toscano di polenta fritta</b> was a dish of fried polenta triangles with Tuscan pate and caramelized orange peel. I had never had polenta before, and I loved it. I loved it so much. It is basically made from cornmeal, and in our case, it was fried, making it taste a bit like high-end hash browns. We were a little nervous to try the pate, but it tasted a lot like ground beef and went well with the polenta!</span><br />
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<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><b>Mozzarella di bufala con pomodoro e basilico</b> was buffalo Mozzarella with tomatoes and basil. I made the mistake of saying that there was nothing "buffalo" about it and was then told that "buffalo Mozzarella" is a type of Mozzerella. My bad. I love this basic dish in general, but this Mozz was fresh, creamy, and delicious. It was absolutely refreshing.</span><br />
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<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">---------------</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Then we moved onto our main courses. Heather's dad had the special, with homemade pasta. Heather had </span><b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Petto di pollo del “Granduca” </span></b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">and I had </span><b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Garganelli con capesante e porcini</span></b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">. I tried Heather's dish, so I will speak for her too.</span><br />
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<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><b>Petto di pollo del "Granduca,"</b>or chicken breast with avocado in a light truffle sauce was absolutely magnificent. I've only had anything with truffles one other time (the expensive mushroom, not the chocolate- I've had lots of the chocolate), so I was really excited to try Heather's food. It was so rich but still remained light as a sauce, and even though the avocado seemed a little odd at first, it really tied the whole dish together. I can't emphasize just how good this was.</span><br />
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<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">My <b>Garganelli con capesante e porcini</b> was so good, too, and I ate way more of it than I planned. It was garganelli pasta with scallops and mushrooms (two of my favorite things) in a light cream sauce. I didn't know what garganelli looks like, but it looks like penne:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-mRF11aJ1CO8D63PzWuEZpqr1z02oZEGJ32VATe1ApReWodTDb_2mhQxFHtI3NCiaWyh2S_AxiNar9p5GRlxODMRyjhVlLawRx6sCRmnZp0zk9ze7KFlq-xNet-u_hoZLc0i-lFpqs5k/s1600/garganelli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-mRF11aJ1CO8D63PzWuEZpqr1z02oZEGJ32VATe1ApReWodTDb_2mhQxFHtI3NCiaWyh2S_AxiNar9p5GRlxODMRyjhVlLawRx6sCRmnZp0zk9ze7KFlq-xNet-u_hoZLc0i-lFpqs5k/s320/garganelli.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><span style="font-size: xx-small;"> Courtesy of playink.com</span></span></div><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><span style="font-size: small;">The scallops weren't the round bay or sea scallops that I'm used to, being from New England, but they were still delicious. It was slightly more fishy, but it worked well. I was so surprised at how many scallops and mushrooms were in the dish; they didn't skimp at all. I also liked the firmness of the pasta. It went well with the soft texture of everything else. I would eat this all day, every day.</span></span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><span style="font-size: small;"><br />
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<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><span style="font-size: small;">---------------</span></span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><span style="font-size: small;">Finally, dessert. Heather and I couldn't decide on a dessert, so we got two: </span></span><b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Crema gratinata ai lamponi e zucchero di canna</span></b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"> and </span><b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Torta di gianduia con gelato alla vaniglia</span></b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">. They sound fancier than they were.</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><br />
</span><br />
<b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Crema gratinata ai lamponi e zucchero di canna</span></b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">, or creme brulée with raspberry and caramelized sugar cane, absolutely blew my mind. This really cemented my love for creme brulée - it was very vanilla-flavored and super addicting. I am not the biggest fan of raspberry, so I didn't have too much of that, but the creme brulée on its own was so worth it. The sugar cane on the top just gave the slightest candy crust to the whole dessert, which was amazing!</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><br />
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<b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">Torta di gianduia con gelato alla vaniglia</span></b><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">, a chocolate cake with hazelnuts and vanilla ice cream, was like comfort food fancified to me. We had to get something chocolate, so we got this. The hazelnuts were larger than I expected, but such a classic combo always works.</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><br />
</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">---------------</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">And there you have it... the complete menu of our fancy dinner out! It was so nice to have a dinner that we could really take our time to enjoy, which you don't often get to do as an undergrad. If your parents are coming to town, or if you just want to have a nice night out, I definitely recommend Mezzogiorno. It's in a great area of the city, and I'll bet you could have a nice time walking around afterward! Thanks, Mr. Olsen, for a great dinner out in SoHo!</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><br />
</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;">---------------</span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"><i>If you weren't on an undergrad budget, where would you choose to eat??</i></span><br />
<span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"> </span><span style="font-family: 'Bodoni Bd BT'; font-size: 12pt;"></span>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-67723554693676859782010-04-21T11:34:00.001-04:002010-04-21T18:19:10.834-04:00Food, Chicago-style<i>*Disclaimer: I am not an expert on Chicago-style food. I am not even close to being an expert on Chicago-style food. I haven't even been to Chicago. However, Chicago is taking up all my time this weekend, so I will devote a little time to you... regarding Chicago... now.</i><br />
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I'm very sorry, but I have some bad news. Get ready... prepare yourself... okay. I'm not going to be able to post very much this weekend. There, I said it. Get out your weeping now. Done? Good. That was tough.<br />
<i> </i><br />
Anyway, I'm currently producing a show with <a href="http://www.mimesandmummers.com/">the Mimes and Mummers at Fordham University</a>, which is basically a full-time job in and of itself. I may be biased, but I have to say that we put on some pretty darn good shows. This show is called <b><i>Sexual Perversity in Chicago</i></b>, a play by David Mamet (he has a show going up on Broadway right now). With a title like that, we've hit some bumps in the road, but we're very glad that it's here and looking amazing right now. Check out one of our publicity designs:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0gKi-vmhXeykNd47kTZ_d3wp0VVYx8ozNAGDrIPAfnT4dgOKNFUvyXgjh53KLTzHwcLEIDs-8hyA3xUoQBaXhPy-XL8EN1BCqqtpH2tGcFX3CvFNer4UdBV9zhpO5x-W10txEc7LXkG-/s1600/Sexual+Perversity.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0gKi-vmhXeykNd47kTZ_d3wp0VVYx8ozNAGDrIPAfnT4dgOKNFUvyXgjh53KLTzHwcLEIDs-8hyA3xUoQBaXhPy-XL8EN1BCqqtpH2tGcFX3CvFNer4UdBV9zhpO5x-W10txEc7LXkG-/s400/Sexual+Perversity.jpg" width="283" /></a></div><br />
If you're free this weekend, come join me! It's FREE for Fordham students Thursday night! The title is <b>SEXUAL PERVERSITY</b>; who doesn't want to see that? Plus, we can hang out. It'll be fun.<br />
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Okay, now that you've endured that shameless plug, back to the food. So, what is there in Chicago, food-wise? Well...<br />
<ul><li><a href="http://en.wikipedia.org/wiki/Chicago-style_pizza"><b>Chicago-style pizza</b></a>: Probably the most well-known Chicago food, Chicago-style deep dish pizza was actually created by Pizzeria Uno (which is now a chain!). Chicago-style can also refer to stuffed pizza, which looks similar to deep-dish but has more toppings in it. The funny thing is that, if you go to Chicago, most pizzerias serve thin-crust pizza! <a href="http://www.loumalnatis.com/">Lou Malnati's Pizzeria</a> is </li>
</ul><ul><li><b><a href="http://en.wikipedia.org/wiki/Chicago_style_hot_dog">Chicago-style hot dogs</a>: </b>An all-beef hot dog on a poppy-seed bun topped with mustard, onion, sweet pickle relish, a dill pickle spear, tomato slices, celery salt, and pickled sport peppers. This is certainly an interesting combo - but I love pickles, so maybe I'd like it!</li>
</ul><ul><li><a href="http://en.wikipedia.org/wiki/Italian_beef"><b>Italian beef</b></a>: I saw this on Diners, Drive-Ins, and Dives once! It consists of thinly shaved seasoned roast beef that is submerged in a rich beef broth and served on a roll. Depending on what establishment you go to, sometimes the entire sandwich is dipped in the broth afterward, as well.</li>
</ul><ul><li><b><a href="http://en.wikipedia.org/wiki/Maxwell_Street_Polish_Sausage">Maxwell Street Polish Sausage </a></b>: This type of sausage is a spicier version of traditional Polish sausage. It was originated in Chicago in the 1930's and is sold at lots of vendors and restaurants around the city.</li>
</ul><ul><li><a href="http://en.wikipedia.org/wiki/Eli%27s_Cheesecake"><b>Eli's Cheesecake</b></a>: This was originally made for Eli's Steak House in the 1980's and has survived despite the closing of the steakhouse in 2005. A fun fact: Eli's made a 500-pound cheesecake for Obama's inaugural ball!</li>
</ul><ul><li><b><a href="http://www.explorechicago.org/city/en/things_see_do/event_landing/special_events/mose/taste_of_chicago.html">Taste of Chicago</a></b>:<b> </b>This ten day festival takes place right around the Fourth of July each year, and it's the largest food festival in the world. Because Chicago does have a diverse culinary culture, the festival features Chicago favorites and world cuisine all at once. Different restaurants participate, and it is free to enter Grant Park and peruse the stands. Musicians also perform on multiple stages. If it weren't so expensive to fly to Chicago, this would be an Undergrad Gourmet's dream!</li>
</ul>---------------<br />
Man, this foray into Chicago food makes me want to go there and eat some of it! Joe has been to Chicago, and he absolutely loved it, despite the chilly weather and the fact that he had to fly to get there. Yes, that's right - Joe hates to fly. He's crazy, you know that?<br />
<br />
So, pick up a piece of pizza or a hot dog (or better yet - make 'em yourself) and come to <b>SEXUAL PERVERSITY IN CHICAGO</b>, performing April 22 - 25th! For more information, see the poster above. See you all there!Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-55615875395471433632010-04-20T19:08:00.000-04:002010-04-20T19:08:00.907-04:00Got the "Munchiez?"Oh, I know that all of you undergrads out there know what today is. Yes, it's April 20th, or four-twenty, one of the most stereotypical college days of the year. In honor of this holiest of undergrad days, I'm going to talk about a new establishment here in the Bronx that is really every undergrad's holy grail. It's called... <b>Munchiez</b>.<br />
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Man, has this place been long awaited here at Fordham! The sign has been painted since last semester, I believe, and it already has 545 fans on its Facebook page since the end of March. From what I have heard, the owner is a former Fordham grad who decided that he wanted to have food available late at night that wasn't just pizza (sorry, Pugsley's and Bellini's - I love ya, but <a href="http://undergradgourmet.blogspot.com/2010/04/hunger-attack-resolved.html">sometimes I just want a burger</a>). So, he created Munchiez.<br />
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Now, I expected this place to have all of the classic "cravings" food - burgers, fries, nachos, chicken fingers, whatever. But this menu goes past what you would expect with its page of "Fat Sandwiches." Just take a look here:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIIkxq8XQQTTDF68eJ9xX2rCbjCkzAbeW7FLq-huXGdOT9o0kJcF4TroYpfzj4Ym27soqRHmo9ipQcVgEriA-xE7bBaP_fSYEHgQebIfxs7tlcn_fitQKjL3GOd5K-CaR151HWAVsGPb8/s1600/26565_374424437819_363473772819_4259184_5443414_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIIkxq8XQQTTDF68eJ9xX2rCbjCkzAbeW7FLq-huXGdOT9o0kJcF4TroYpfzj4Ym27soqRHmo9ipQcVgEriA-xE7bBaP_fSYEHgQebIfxs7tlcn_fitQKjL3GOd5K-CaR151HWAVsGPb8/s640/26565_374424437819_363473772819_4259184_5443414_n.jpg" width="347" /></a></div><br />
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Are you kidding me? There is a sandwich with chicken fingers, cheese steak (which is made with Cheez Whiz, by the way), mozzarella sticks, french fries, bbq sauce, lettuce, and tomato ALL ON THE SANDWICH!! In fact, my friend Taylor ordered it the other night. His reaction? The sandwich was gone in six minutes flat.<br />
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Another thing that I was not expecting is on this page:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZCbmSFAIPnNqjLoi0pTg5MT5_GhnUjJXzZNi80PA4kaF5FpDJaKY3cuoDaXw5WwrXgiU7d_6fJFSJ229PI1iWY-3BzRyGFWs-TFLH1ldjyZ18iHpEJT3lLHnqkiUP-CQKU2sfUSEYhmT/s1600/26565_374424442819_363473772819_4259185_5892728_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZCbmSFAIPnNqjLoi0pTg5MT5_GhnUjJXzZNi80PA4kaF5FpDJaKY3cuoDaXw5WwrXgiU7d_6fJFSJ229PI1iWY-3BzRyGFWs-TFLH1ldjyZ18iHpEJT3lLHnqkiUP-CQKU2sfUSEYhmT/s640/26565_374424442819_363473772819_4259185_5892728_n.jpg" width="350" /></a></div><br />
FRIED CANDY??? I've seen this before, at the local Four-Town Fair (small-town living has its perks), but this was absolute genius to put on a menu. For the record, I have tried both a fried Milky Way and a fried PB&J before, and both were delicious. Believe it or not, Joe has too... before we found out that he and gluten did not mix well.<br />
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Perhaps the best idea that Munchiez had was to completely cater to the undergrad population by enabling text-message ordering. You can, in fact, text message your entire order to Munchiez, and they will reply with your order number and how long it will take. When Taylor went to pick up the food the other night, he asked the owner more about it. There is a machine that records the text message and signals that there is an order. If the restaurant is too busy and nobody reads the order within two minutes, the machine automatically sends a message back to you saying that you should try again. That way, you never have to wonder whether your message was received or not!<br />
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I really think that Munchiez is going to do well with the Fordham population; it is already a sensation among the student body. I hope that opening in the spring, when everyone is about to go home, won't hurt it at all, just because its main source of income is leaving this summer. However, I have faith that Munchiez will be there when I return in the fall!<br />
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<i>You can become a fan of Munchiez on <a href="http://www.facebook.com/pages/Bronx-NY/MUNCHIEZ/363473772819?v=info#%21/pages/Bronx-NY/MUNCHIEZ/363473772819">Facebook</a>.</i>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com0tag:blogger.com,1999:blog-324564814306762962.post-13912257730308755332010-04-19T17:49:00.000-04:002010-04-19T18:19:07.384-04:00Hunger Attack, ResolvedIf you were witness to my sudden hunger attack last week, I apologize now. You were all subject to my clearly <i>not</i> thought through decision to take a night class and fail to pack dinner, which was definitely not your fault. Although, if I had thought that decision through in the first place, this blog wouldn't even be here. So I guess you have to look at the upside.<br />
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Anyway, in order to apologize, I will now update you with pictures of the meal I had decided to make. I had been meaning to post this for awhile anyway, as it's one of my favorite: <b>Seasoned Turkey Cheeseburgers with Caramelized Onions</b>.<br />
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When I made these burgers last Monday night, they were <i>definitely</i> an example of haphazard college cooking. I used shredded cheddar cheese instead of something that would hold together better, two slices of Wonder bread for the bun, and a pan cover that didn't actually fit the pan because it was dirty. That's what happens when you have roommates.<br />
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Also, I will say right now that I am REALLY SORRY, but I can't remember what I put in my turkey burger patties to make them so tasty! I made a bunch at the beginning of the semester and froze them, so this baby had just been thawed from the freezer (there are four more left- eek!). I know that they have onion powder, garlic powder, salt, and pepper in them, but for the life of me, I can't remember anything else. If I find it, I'll post it. Kapeesh?<br />
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<b>What you'll need:</b><br />
<ul><li>Ground turkey (or a turkey burger patty)</li>
<li><b></b>Half of a small to medium onion</li>
<li>Cheese (whatever you have handy)</li>
<li>Salt</li>
<li>Olive oil</li>
<li>Bread/bun</li>
<li>Seasonings that I currently cannot remember. Sorry.</li>
</ul>---------------<br />
<b>How to make it:</b><br />
<br />
1. First, you want to get your turkey burger patty together. Mine was already good to go because I had frozen it in January, but if you're starting from scratch, take some of your ground turkey and season it with onion powder, garlic powder, salt and pepper. Form it into a round patty and set it aside.<br />
<b></b><br />
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2. Chop your onion. I did it the Pioneer Woman way, so I documented it for ya. But be warned: I actually didn't want to dice my onion like this; I wanted it in strips. So this is just for your enjoyment- don't follow the last step!<br />
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<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/AVvXsEh0kGwJSS2XFpxayXdwsnMAkn1rFEk0IIN8bAe0v_AFmWI6vjmIArbi6eb-pVdx8kPQcgexwbKMux4CbKo_tctJ-CDsHeZH-Dm45rIuP3l3xn5Hs3X6qdulGWYYtmMTiH91hxCurkkOYc0D/s1600/IMG_0834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kGwJSS2XFpxayXdwsnMAkn1rFEk0IIN8bAe0v_AFmWI6vjmIArbi6eb-pVdx8kPQcgexwbKMux4CbKo_tctJ-CDsHeZH-Dm45rIuP3l3xn5Hs3X6qdulGWYYtmMTiH91hxCurkkOYc0D/s320/IMG_0834.JPG" /></a></div><div align="center">Once your onion is cut in half, cut several slits in it-</div><div align="center">but don't make them go all the way to the top.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUscA9gHJeSVUAgG9i8VbJDM-ilsoscyaZaiuMeUpHZ2rJckL0UjFRrfSnfNC9Qm8dyduHAdvEgiQjgaM5G3nfk8l8a8k3hQnS83cNEp15tDEc2wF0CwbGlSOneJodi405WcHpQ3o6BrVU/s1600/IMG_0836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUscA9gHJeSVUAgG9i8VbJDM-ilsoscyaZaiuMeUpHZ2rJckL0UjFRrfSnfNC9Qm8dyduHAdvEgiQjgaM5G3nfk8l8a8k3hQnS83cNEp15tDEc2wF0CwbGlSOneJodi405WcHpQ3o6BrVU/s320/IMG_0836.JPG" /></a></div><div style="text-align: center;">Then, all you have to do is slice in the opposite direction... presto! Perfect dice!</div><br />
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3. Now, caramelize those babies in a pan with olive oil (or butter… we’re already using dairy with the cheese!).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EuhnAJx6ww55HYXVcr0lVUbqN_ko6KfSiB0uzAJyGBVrZ9TGOr51Gzim_Qbk7CM3BUJG7FOMhNB7olcVkLFvjAweKqBmhYXhazJ46FFO4yGh0gOv-ZUoJq2rlIHyNFQBxZzHTZy8l_lF/s1600/IMG_0837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EuhnAJx6ww55HYXVcr0lVUbqN_ko6KfSiB0uzAJyGBVrZ9TGOr51Gzim_Qbk7CM3BUJG7FOMhNB7olcVkLFvjAweKqBmhYXhazJ46FFO4yGh0gOv-ZUoJq2rlIHyNFQBxZzHTZy8l_lF/s320/IMG_0837.JPG" /></a></div><div style="text-align: center;">Just cook them over medium-low heat until they look like...</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5-djhbbfcIbtZBRV3WWLBr1nNZPob68-_KtE-6DLGbqc5LoO8j2J-_xOta40NtW5MpkhZZ5yIgTJCQ-NEB-plRfWxypfwtu-5M8f09ZD8g7VwUL78ZXId0YEns35Iu46g-n1NUT7ngO4/s1600/IMG_0839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5-djhbbfcIbtZBRV3WWLBr1nNZPob68-_KtE-6DLGbqc5LoO8j2J-_xOta40NtW5MpkhZZ5yIgTJCQ-NEB-plRfWxypfwtu-5M8f09ZD8g7VwUL78ZXId0YEns35Iu46g-n1NUT7ngO4/s320/IMG_0839.JPG" /></a></div><div style="text-align: center;">...this! When they're nice and brown, remove them to a separate plate.</div><br />
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4. Now it’s time to cook your burger. Add a little cooking spray and slap your burger right in the same pan. After about 4 or 5 minutes, flip it over.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BUp4Yxm5lLFAEAG7AT8pfSKIaODnT38Qan2wg0NOYfboEVKvNMd5h2VlflQnGBVia-33k57iF1YhGG27Pz8q5JF3iezKxaBr-nt5sM-nSsAMUNCk106EuSeRXki_01SWC5EhPa5GT7qh/s1600/IMG_0840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BUp4Yxm5lLFAEAG7AT8pfSKIaODnT38Qan2wg0NOYfboEVKvNMd5h2VlflQnGBVia-33k57iF1YhGG27Pz8q5JF3iezKxaBr-nt5sM-nSsAMUNCk106EuSeRXki_01SWC5EhPa5GT7qh/s320/IMG_0840.JPG" /></a></div><div style="text-align: center;">Yum, golden brown! I’m definitely not the burger master… but when a girl’s hungry, she’s gotta make due.</div><br />
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5. Once your burger is pretty much done (check the center!), put some onions right on top and layer the cheese over it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCChEqBgZPpKT4xzgiZQL8vDhOd2FMs-0RU7mbPd-KhEAaZicC4uMdepAfuNYvaxhMUZwRGtthtvTOK5KhtLTgouIYcErpyU3SyCssd__PgK1Qn8f670T_l_lyfMr3CSRPUkESVYm2xBe/s1600/IMG_0841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCChEqBgZPpKT4xzgiZQL8vDhOd2FMs-0RU7mbPd-KhEAaZicC4uMdepAfuNYvaxhMUZwRGtthtvTOK5KhtLTgouIYcErpyU3SyCssd__PgK1Qn8f670T_l_lyfMr3CSRPUkESVYm2xBe/s320/IMG_0841.JPG" /></a></div><div style="text-align: center;">When you’re using cheddar cheese like me, it gets a little messy. Especially if you diced your onions weird, too.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>6. Cover the pan in order to get the cheese to melt for a minute or two. When it’s done…<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtwXbwg3lbcAiRv1x8a0zJvTI-VCMMkEdtSZrSAO_OT82bgN1Q8O3lHHWEzdMNTx5vgVMWfazpH9m0_veL_udB-TeGiIwMwd1LfrdZHaFybP-GLbfIFMXqzg6n069Qgb8ezft7PMoD6Veb/s1600/IMG_0842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtwXbwg3lbcAiRv1x8a0zJvTI-VCMMkEdtSZrSAO_OT82bgN1Q8O3lHHWEzdMNTx5vgVMWfazpH9m0_veL_udB-TeGiIwMwd1LfrdZHaFybP-GLbfIFMXqzg6n069Qgb8ezft7PMoD6Veb/s320/IMG_0842.jpg" /></a></div><div style="text-align: center;">Oh, baby. It’ll look like this.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkZYzqGvOm6yR44w54sl9h6zCrv__Rh6AYUBlB6-pEs8SadLRl48ASoOJZP8DOSVkF2XlU6tYX2Ha_kLdJBZjyirOhCn5aD0W9JGo2TeTGebft5WO-iay-0ZlMx-fhFCJ_HglSMN8jRVY/s1600/IMG_0844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkZYzqGvOm6yR44w54sl9h6zCrv__Rh6AYUBlB6-pEs8SadLRl48ASoOJZP8DOSVkF2XlU6tYX2Ha_kLdJBZjyirOhCn5aD0W9JGo2TeTGebft5WO-iay-0ZlMx-fhFCJ_HglSMN8jRVY/s320/IMG_0844.JPG" /></a></div><div style="text-align: center;">Slide it onto your bread (you can put on any extra onions that wouldn’t fit, too!)</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtc7a28G5LPkntMmxGPxaCKj5EHBC9A250dJrSWUk-oh2QrdtZj32gzUTSEwMYTrJ5yQ6hpNKzyO7fZQKv_53M7Viy9uaOTpA2gJ50Lx5ikTMkg6wF2echxBbWRTlW0E1lP_Suw4LvCZV/s1600/IMG_0845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtc7a28G5LPkntMmxGPxaCKj5EHBC9A250dJrSWUk-oh2QrdtZj32gzUTSEwMYTrJ5yQ6hpNKzyO7fZQKv_53M7Viy9uaOTpA2gJ50Lx5ikTMkg6wF2echxBbWRTlW0E1lP_Suw4LvCZV/s320/IMG_0845.JPG" /></a></div><div style="text-align: center;">And take one final picture before you dig into that delicious hunk of a sandwich, there.</div><br />
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<b>Recipe Review:</b> <br />
<br />
Usually, when I make this burger I don’t add any cheese. And I like to use a thinner bun. However, I had to make due with what I had and I knew that I didn’t have any condiments or hamburger buns at my apartment. That’s the beauty of the “undergrad gourmet” way of cooking – you always get a little twist thrown in!<br />
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This burger was definitely an <b>A</b>, especially because of my ravenous hunger. I do want to try those Pioneer Woman sandwiches though – but I’d better get ready to get on the treadmill the next day. You all can come, too. Not on one treadmill, though. That might be difficult.<br />
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<i>Because I’m currently trying to empty my freezer with all of my pre-cooked food from the semester, we’ll be looking at fewer recipes and more other food topics in the weeks to come. What do you want to chat about?</i>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com4tag:blogger.com,1999:blog-324564814306762962.post-32119977716824919072010-04-18T23:36:00.001-04:002010-04-19T10:16:22.443-04:00Easter Experiment: Strawberry Cheesecake<em>*Blogger's note: I'm sorry that I didn't live up to my promise and post this Friday. You know how Thursday was "one of those days?" Well, this weekend was "one of those weekends." So, after spending 15 hours in a theater Saturday, here you have it...</em><br />
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Here we are… the final installment of Easter Delight 2010. I saved the new recipe for last because… well just because I could, I guess. My friend Heather came home with me for Easter (because she is from Vegas and it’s very difficult to go all the way across the country for a weekend) so we wanted to make a new dessert for the holiday. <br />
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Normally, I would find something chocolate and decadent, but we were in a spring-y, fruit-craving mood, so we decided to go in a different direction. So, I looked up recipes for strawberry cheesecake and found <a href="http://allrecipes.com/Recipe/Strawberry-Cheesecake/Detail.aspx">this user-submitted recipe</a> online. It seemed easy enough, so I figured I’d give it a shot.<br />
<br />
I learned several important things while making this cheesecake…<br />
<ul><li>One: You have to bake cheesecake. Who knew?</li>
<li>Two: Cheesecake is not hard to make. I really thought it would be weird and the wrong texture… but it wasn’t.</li>
<li>Three: I need a Kitchenaid standing mixer very badly because I cannot take pictures with a handheld mixer. So, I’m sorry, but I didn’t right away. If anyone wants to donate one to me, I promise this will never happen again.</li>
</ul>So, here you go: The Easter Experiment: <strong>Strawberry Cheesecake</strong>.<br />
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<strong>What you’ll need:</strong><br />
<ul><li>1-1/4 cups graham cracker crumbs</li>
<li>1/4 cup sugar</li>
<li>1/3 cup butter, melted</li>
<li>2 10-ounce packages of frozen sweetened strawberries, thawed</li>
<li>1 tbsp cornstarch</li>
<li>3 8-ounce packages of cream cheese</li>
<li>1 14-ounce can of sweetened condensed milk</li>
<li>1/4 cup lemon juice</li>
<li>3 eggs</li>
</ul>---------------<br />
<strong>How to make it:</strong><br />
<br />
1. Take the graham cracker crumbs and mix them together with melted butter. Press into bottom of a round ungreased spring form pan tightly to form the crust and refrigerate 30 minutes. Also, preheat oven to 275 degrees Fahrenheit.<br />
<br />
2. First, we’ll start the sauce. Put both thawed containers of strawberries into the blender. Add in cornstarch and blend until smooth.<br />
<br />
3. Transfer to a saucepan and heat to boiling. Turn down heat to medium-low and simmer for about two minutes. Remove from heat to cool. (If you’re me, you accidently forgot about the sauce and let it boil for ten minutes. This is okay too – just don’t include the burned parts on the bottom when you serve it)<br />
<br />
3. Now for the cheesecake part. Beat cream cheese until fluffy. Then, while the mixer is on low, add in sweetened condensed milk gradually. <br />
<br />
4. Add in lemon juice. <br />
<br />
5. Finally, add eggs, one at a time. The mixture should be thick and creamy, without lumps.<br />
<br />
6. Pour half of the mixture into the round pan. Tap around the edge in order to spread it evenly and remove bubbles.<br />
<br />
7. Now for the picture part: Drop small spoonfuls of cooled strawberry sauce on top of the layer. You’ll probably use anywhere from 1/4 to 1/3 cups of sauce here.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfedXUl0BHo5UQV60-tWHoxLEmTd_2srs0dO-s5JzvqlQOna-GfjbzEKKGFogoQWAZ_upeVMYhK4yfi2EgDiilIuZBqDZXC4UJ72hyrBgd72CqjKV7EvG2pO6L-Ma-5Q0k92jANC1LHyiV/s1600/IMG_0783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfedXUl0BHo5UQV60-tWHoxLEmTd_2srs0dO-s5JzvqlQOna-GfjbzEKKGFogoQWAZ_upeVMYhK4yfi2EgDiilIuZBqDZXC4UJ72hyrBgd72CqjKV7EvG2pO6L-Ma-5Q0k92jANC1LHyiV/s400/IMG_0783.JPG" width="400" /></a></div><div style="text-align: center;"><em>The recipe called for less strawberry, </em><em>but we felt this was about right!</em></div><div style="text-align: center;"><br />
</div>8. Gently spoon the other half of the cheesecake filling into the round pan. Tap the pan again to make it smooth.<br />
<br />
9. With another 1/4 to 1/3 cups of sauce, drop spoonfuls onto the top layer. Using a knife, swirl the top layer – as if you’re going to “stab” it, stick the knife in the top and cut through the droplets to make a design (you want the knife to be straight up and down).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdFiSkCAB5wZW9wTttQXCjXKCldFoE_lRNrI79jhe_tv6A8muo1l3a_35qwe4bDGkq1BrOtIcHVhB8nfNBHMAD5xrLHEVJKU_X60Z0QNpaW5eSRMZm2FpEsm-9458NkKLZnFu9-d2damB/s1600/IMG_0784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdFiSkCAB5wZW9wTttQXCjXKCldFoE_lRNrI79jhe_tv6A8muo1l3a_35qwe4bDGkq1BrOtIcHVhB8nfNBHMAD5xrLHEVJKU_X60Z0QNpaW5eSRMZm2FpEsm-9458NkKLZnFu9-d2damB/s400/IMG_0784.JPG" width="400" /></a></div><div style="text-align: center;"><em>I forgot to take the picture until it was in the oven. Sorry.</em></div><br />
10. Bake for 30 minutes, or until center is almost set.<br />
<br />
11. Set on a cooling rack for ten minutes. Then, cut around the sides of the pan to loosen the filling. Cool completely before serving.<br />
<br />
<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/AVvXsEiLmHGfJqFl4Wb0xwE34X8jn1nHL2Zv3Fgkce5ftGqWbJdQbv0DEgtZSkURyPmP3-kVZHkxo9KEasyvh_f-Ayik0L4U0Y8LbsIU-PtLjJO6D4htLrZyg6oGn0QhkZZUXSh77LXu8DpmfTnH/s1600/IMG_0785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmHGfJqFl4Wb0xwE34X8jn1nHL2Zv3Fgkce5ftGqWbJdQbv0DEgtZSkURyPmP3-kVZHkxo9KEasyvh_f-Ayik0L4U0Y8LbsIU-PtLjJO6D4htLrZyg6oGn0QhkZZUXSh77LXu8DpmfTnH/s400/IMG_0785.JPG" width="400" /></a></div><div style="text-align: center;"><em>This is what the finished product should look like</em></div><div style="text-align: center;"><em>If you're not going to eat it right away, put it in the fridge!</em></div><div style="text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9dPSnUoQsW6y6OYrVFPaLzHXpTFpIwE_XWts5UE41swDjc07bgYAFjq1eTK1fsSjJteXWgqoq_Tvlip-1XED4WKLeldVTZoarAWlb5XZX_JpeVgn0bDU5Y6gEAhQFIes7VWnKzDUsYSB/s1600/IMG_0825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9dPSnUoQsW6y6OYrVFPaLzHXpTFpIwE_XWts5UE41swDjc07bgYAFjq1eTK1fsSjJteXWgqoq_Tvlip-1XED4WKLeldVTZoarAWlb5XZX_JpeVgn0bDU5Y6gEAhQFIes7VWnKzDUsYSB/s400/IMG_0825.JPG" width="400" /></a></div><div style="text-align: center;"><em>Aww, man, looks so good!</em></div><br />
<br />
---------------<br />
<strong>Recipe Review:</strong><br />
<br />
This recipe turned out to be a total hit with my family! I was really happy that it turned out to be the right texture and flavor for cheesecake, which I was worried about.<br />
<br />
I did have a couple of criticisms with the recipe, though. The strawberry flavor was definitely not pronounced enough, which I could have expected from the recipe. Next time, I want to make a recipe with actual strawberries in it! The sauce helped, but again, it just didn’t taste authentic enough for me.<br />
<br />
Second, man oh MAN was this cheesecake sugary! Halfway through, my teeth were rebelling for exposing them to so much concentrated sugar. I couldn’t even finish the whole piece (and it wasn’t that big!) and I had to brush my teeth immediately after. It was definitely delicious, but it’s best enjoyed in moderation. That way, you’ll keep your figure and your tummy happy.<br />
<br />
Overall – this recipe was a <strong>B+.</strong> It didn’t live up to the “strawberry” part of its name, but I have faith that I can fix that. Also, the sugar was a bit overwhelming, but with smaller pieces, I think everyone would be much happier.<br />
<br />
---------------<br />
<strong>For next time…</strong><br />
<ul><li>Use real strawberries! Use another kind of fruit! Just make sure there isn’t too much juice, or it won’t set correctly.</li>
<li>Smaller pieces and some light whipped cream on top will help cut the sugar rush</li>
</ul><br />
<em>Want to know how my hunger attack last Monday turned out? Check back tomorrow!</em>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com6tag:blogger.com,1999:blog-324564814306762962.post-15115167784839695742010-04-15T22:10:00.000-04:002010-04-15T22:10:15.993-04:00One of those days...So, you know when you have one of those days when everything's just a little more stressful at work than it normally is? Where nothing is particularly bad, but you're reaching into the candy bowl at 11:30am and you feel like you've been looking at the computer screen for your whole life? So much so that your eyes start bugging out because you <i>just can't focus</i> on a singly Excel spreadsheet cell?<br />
<br />
Well, it was one of those days today. Therefore, dinner was some straightforward pasta and sauce (actually, I made the sauce from scratch a couple of months ago and froze it... it was delish! I'll give you the recipe when it's not "one of those days") and I can't bring myself to finish the last Easter post right about now. I swear, it's almost done... just needs a little bit more tweaking.<br />
<br />
While you're waiting on baited breath for the strawberry cheesecake post, I'll leave you with this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF84fK4gH2Ln4sbH_MdXWHxco40L-fd_BmxLu4-FaaBe3sejKYHbQ-X2Zgnn3bAd1MR8D972PViN_bnSs9JnVbwcoyA1mRPZhtmKmA-Axw_vyC-pM3DP7LgFxv14-nNbS0TIn_PDZHLWBH/s1600/Penne-zoom.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF84fK4gH2Ln4sbH_MdXWHxco40L-fd_BmxLu4-FaaBe3sejKYHbQ-X2Zgnn3bAd1MR8D972PViN_bnSs9JnVbwcoyA1mRPZhtmKmA-Axw_vyC-pM3DP7LgFxv14-nNbS0TIn_PDZHLWBH/s400/Penne-zoom.gif" width="300" /></a></div><br />
It's the pasta we used tonight! It's the best GF pasta I've found to date (I ate it instead of making my own batch... again, one of those days) and it's made completely of brown rice. Literally, the ONLY ingredient is brown rice flour! I'm not exactly how that works, but it does, and it cooks quickly. Lundberg Farms has <a href="http://www.lundberg.com/">some other great products</a> (risotto, flour, couscous, lots of stuff!) that I want to check out soon, too. You should too!<br />
<br />
Cheesecake recipe post tomorrow... promise!Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com2tag:blogger.com,1999:blog-324564814306762962.post-53713492046580811812010-04-13T21:25:00.002-04:002010-04-13T23:51:08.819-04:00Aunt Terri's Lemon Lush<div class="separator" style="clear: both; text-align: left;">This is another recipe that, as a kid, I wouldn't touch. I think I was a picky eater as a kid. Even though I had a<a href="http://undergradgourmet.blogspot.com/2010/04/ode-to-carrots.html"> strange love of carrots.</a> There was no way, no how that I would touch anything with yucky, sour lemons in it. I failed to recognize that most of this lemon lush recipe contained cream cheese and Cool Whip. How silly of me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I would also like to say upfront that I did not touch this dish on Easter, either. Nope, this was all my mother's creation, rightfully so, because she LOVES stuff with lemon in it. So, I stood back and photo-documented it, as I waiting for my <a href="http://undergradgourmet.blogspot.com/2010/04/my-favorite-dish-of-all-time.html">broccoli casserole</a> to cook. Therefore, I had to email my mom for the recipe last night. Here's how the email exchange went:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">----------</div><div class="separator" style="clear: both; text-align: left;"><i>From me to my mother:</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hi Mom,</div><br />
Can I have the lemon lush recipe please? And the jello if you have it? I need them to put on my blog!<br />
<br />
<span style="font-family: inherit;">I'll pay you back in lots of meals over the summer!</span><br />
<br />
Your favorite daughter,<br />
Courtney<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">-- </div><div class="separator" style="clear: both; text-align: left;"><i>From my mother to me:</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Hi there</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">You don’t need to pay me back but you know I love the meals!!! Can’t wait until you are home!!</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><i><span style="font-size: small;">(Then the recipe, but you're gonna have to wait for that)</span></i><br />
<div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">I will look for the Jello recipe and email you later today. Have a good day</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Love Mom</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">---------- </span></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, what does this email exchange tell us?</div><ol><li>I'm not lying when I say that my family loves when I cook</li>
<li>I'm not lying when I say that my family loves when I home, because I love to cook</li>
<li>I'm definitely the favorite daughter. (Also, the only daughter).</li>
</ol>Okay, without further delay, here's the recipe for Aunt Terri's Lemon Lush. Have you guessed that Aunt Terri was the one who passed down all the good recipes? That's my secret aspiration.<br />
<br />
---------------<br />
<b>What you'll need:</b><br />
<ul><li><b> </b>1.5 cups flour</li>
<li>3/4 cup melted butter</li>
<li>.5 cup chopped nuts</li>
<li>8 oz. cream cheese</li>
<li>1 cup confectionary sugar</li>
<li>3 cups milk</li>
<li>2 small instant lemon pudding mixes (NOT sugar free... I've done that more than once)</li>
<li>2 small Cool Whips</li>
</ul>---------------<br />
<b>How to make it:</b><br />
<br />
1. Preheat oven to 375 degrees. Mix together flour, melted butter, and nuts. Press into a greased 13x9 inch pan and bake for 15 minutes (until slightly brown).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6WCpYcMwyG5AkB5aoXD42QljR1QYyEdvt2S2y11acI2zXR1whQIiReDqmlVO_FvLUPepd3n_NiLmvmufmJXS0bNzkyVuyXwBQfAbxS6yKkRD3ThEudGQfhixakQIspsMwHRltWTJDJxk/s1600/IMG_0787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6WCpYcMwyG5AkB5aoXD42QljR1QYyEdvt2S2y11acI2zXR1whQIiReDqmlVO_FvLUPepd3n_NiLmvmufmJXS0bNzkyVuyXwBQfAbxS6yKkRD3ThEudGQfhixakQIspsMwHRltWTJDJxk/s400/IMG_0787.JPG" width="400" /></a></div><div style="text-align: center;"><i>Let it cool before you proceed!</i></div><br />
<br />
2. Mix cream cheese and powdered sugar with a mixer until creamy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvicbxF2iLJzjftdlBADC8pAxK0EXl61bWMM6mmfLmgjSlvV49fiethRqXyZ9EDBrEK5wr_2Gt5tNbPL4FRkTDhFlCRlLYNFanSRw3XdcN7JQvrm6gRtpCin8kIeaPGjmqJK3l0amv0YTm/s1600/IMG_0788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvicbxF2iLJzjftdlBADC8pAxK0EXl61bWMM6mmfLmgjSlvV49fiethRqXyZ9EDBrEK5wr_2Gt5tNbPL4FRkTDhFlCRlLYNFanSRw3XdcN7JQvrm6gRtpCin8kIeaPGjmqJK3l0amv0YTm/s400/IMG_0788.JPG" width="400" /></a></div><div style="text-align: center;"><i>Make sure there are no lumps!</i></div><br />
<br />
3. Add in one container of Cool Whip. Mix until combined.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGK0kg2tMaRat3X9RlPB3qSQ9_wMfWHLr2ZjI_wXfbbK0EEAWJ_ett6B5UOhtPdyPQyXX_18pggAsrcSNtXUH-HlJZN-b6k3xXrNFttQ-LO5eAOMP6epCEegxKib1tcMII7V_wX5uXp0D/s1600/IMG_0792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGK0kg2tMaRat3X9RlPB3qSQ9_wMfWHLr2ZjI_wXfbbK0EEAWJ_ett6B5UOhtPdyPQyXX_18pggAsrcSNtXUH-HlJZN-b6k3xXrNFttQ-LO5eAOMP6epCEegxKib1tcMII7V_wX5uXp0D/s400/IMG_0792.JPG" width="400" /></a></div><div style="text-align: center;"><i>Just put it all in there!</i></div><br />
<br />
4. Spread evenly over crust.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjnYj9R0ecTtCyVNIjQMNQQedAQzlodGWMzEjZbsGEy-OR-oavn4_uL3A5xNme1aJG0XYT8vCzpfj9EO9yS_HUodBqc2m-n1MVhjETTX4YzE2KNmVOVAZcnGt7V6zKXoLOWi2FdAe8CPJ/s1600/IMG_0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjnYj9R0ecTtCyVNIjQMNQQedAQzlodGWMzEjZbsGEy-OR-oavn4_uL3A5xNme1aJG0XYT8vCzpfj9EO9yS_HUodBqc2m-n1MVhjETTX4YzE2KNmVOVAZcnGt7V6zKXoLOWi2FdAe8CPJ/s400/IMG_0793.JPG" width="400" /></a></div><div style="text-align: center;"><i>My mom had to do this action shot several times for it to be right.</i></div><div style="text-align: center;"><i>She's such a good sport. </i></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGfDwHH21cVk-h3m1xAEHLaUs6QNDEfMJCAIEKoGPcx2R9n5tImwDKzhd_nl2qGLHFZFVABzw_BEyP7w_GymZZepInVxzjGMVKOB8-mUa65zSyt4RICIm_5zlXHFdglwbzq6m8FTY6Ea1/s1600/IMG_0795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGfDwHH21cVk-h3m1xAEHLaUs6QNDEfMJCAIEKoGPcx2R9n5tImwDKzhd_nl2qGLHFZFVABzw_BEyP7w_GymZZepInVxzjGMVKOB8-mUa65zSyt4RICIm_5zlXHFdglwbzq6m8FTY6Ea1/s400/IMG_0795.JPG" width="400" /></a></div><div style="text-align: center;"><i>This is what it will look like!</i></div><br />
<br />
5. Pour the milk into the pudding mix and whisk until thick.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisnkpm11EfjeFpb3d_h3qLb5YW50WpPfSDcjQjJYGKP4ytcoh2znPGAe5OY3owRHCULnk2-wMXHX0DRJenjkmmXCkqrv2aAPdZUSMBjr4C6w5jWi6ImnKxmFL1su0yPDUTVRagWHfYUK08/s1600/IMG_0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisnkpm11EfjeFpb3d_h3qLb5YW50WpPfSDcjQjJYGKP4ytcoh2znPGAe5OY3owRHCULnk2-wMXHX0DRJenjkmmXCkqrv2aAPdZUSMBjr4C6w5jWi6ImnKxmFL1su0yPDUTVRagWHfYUK08/s400/IMG_0802.JPG" width="400" /></a></div><div style="text-align: center;"><i>Again, it took a while for this action shot.</i></div><div style="text-align: center;"><i>She poured very slowly. </i></div><br />
<br />
6. Pour the lemon mixture evenly over the cream cheese layer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8EujjGkf9raaHrarjpTle5bznaKjj2zkJYSElCfcJF8cjoZ63g1Q3C8SXlp9nCUESwbTiYAAHbIdfUGH5ckuMZonhg4qyHRg-pC503-vPGT5Ut0-ExODO5pG7MYRKkz8nINFn_w15tck/s1600/IMG_0803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8EujjGkf9raaHrarjpTle5bznaKjj2zkJYSElCfcJF8cjoZ63g1Q3C8SXlp9nCUESwbTiYAAHbIdfUGH5ckuMZonhg4qyHRg-pC503-vPGT5Ut0-ExODO5pG7MYRKkz8nINFn_w15tck/s400/IMG_0803.JPG" width="400" /></a></div><div style="text-align: center;"><i>The mixture will have thickened as you mixed it earlier.</i></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4_iCAY0DgLuKuuXwuDSPLzziqro19n8B0h1CcMa7enijg1nrPAcjI8rQbFikDCwEhx33M6nGJhlA9gZi7O5jx9wJhH-eE77bP9k782MTyhTG3R8xAxDYj-3o-N1ljNbvsnqGKpQAoLJN/s1600/IMG_0804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4_iCAY0DgLuKuuXwuDSPLzziqro19n8B0h1CcMa7enijg1nrPAcjI8rQbFikDCwEhx33M6nGJhlA9gZi7O5jx9wJhH-eE77bP9k782MTyhTG3R8xAxDYj-3o-N1ljNbvsnqGKpQAoLJN/s400/IMG_0804.JPG" width="400" /></a></div><div style="text-align: center;"><i>Look at that nice, even, shiny layer!</i></div><br />
<br />
7. Now, pop it into the fridge for a couple of hours, until the lemon layer sets.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglf37N3nXK8QX33nBBDoGS5PDdvFFy787_kpndoJerqvhiygV5QL_d0C7o2RLMGTu03OQkgshug64CYrbj6CJr4IjgYnZ5t9Cc38lnRan9Ce7vHim4Cv17j-asnkA70tubcU17yD1ttI5g/s1600/IMG_0822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglf37N3nXK8QX33nBBDoGS5PDdvFFy787_kpndoJerqvhiygV5QL_d0C7o2RLMGTu03OQkgshug64CYrbj6CJr4IjgYnZ5t9Cc38lnRan9Ce7vHim4Cv17j-asnkA70tubcU17yD1ttI5g/s400/IMG_0822.jpg" width="400" /></a></div><div style="text-align: center;"><i>If you pressed the plastic wrap too hard, it won't be perfect. Like this one.</i></div><div style="text-align: center;"><i>But that's okay, it'll be delicious anyway.</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">8. Take the second container of Cool Whip and spread it evenly over the lemon layer. Note: I lied to you at the beginning. I <i>did</i> do this step of the process!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkRploWuXnoZnA57X-uQoAXKmoSq8kubyoQmNPMURJph1ovUEcMWls7B6K5oDJYlwUwHMI2WNVnHtiWJDq8_f2Mx4uSRnqLpFfNkTfm-IqcmvhKCIZVWd8v1TKK0-w22ZI5tuYHbe4VBJ/s1600/IMG_0824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkRploWuXnoZnA57X-uQoAXKmoSq8kubyoQmNPMURJph1ovUEcMWls7B6K5oDJYlwUwHMI2WNVnHtiWJDq8_f2Mx4uSRnqLpFfNkTfm-IqcmvhKCIZVWd8v1TKK0-w22ZI5tuYHbe4VBJ/s400/IMG_0824.JPG" width="400" /></a></div><div style="text-align: center;"><i>And you will have a lemony, Cool-Whippy, cream cheesy delight waiting for you in a pan.</i></div><div style="text-align: center;"><i>(Note: if you're not going to eat this right away, keep it in the fridge!) </i></div><br />
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9. Cut yourself a little (relative term) piece of heaven and enjoy your creation<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWO9co45XzKYQdfZTBcYeJBC6rXiOgcRbaVR5ng-tlfhFAkq2IDNMhL42KvnZJOToSgr6uESm8568Br7jYI3wlB7mZKT9JClErWYvHXsYSVyf4Vyu0ZicvWL5_xU3nYjm_-h3CrJnAvMP/s1600/IMG_0826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWO9co45XzKYQdfZTBcYeJBC6rXiOgcRbaVR5ng-tlfhFAkq2IDNMhL42KvnZJOToSgr6uESm8568Br7jYI3wlB7mZKT9JClErWYvHXsYSVyf4Vyu0ZicvWL5_xU3nYjm_-h3CrJnAvMP/s400/IMG_0826.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Make sure you cut all the way to the bottom of the dish, otherwise you won't get any crust!</i></div><div class="separator" style="clear: both; text-align: center;"><i>And then you will be sad, and your lemon lush will not look as lush-ious as this one. </i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">---------------</div><div class="separator" style="clear: both; text-align: left;">All of the ingredients in this recipe are really easy to find, and although there is an above-average number of steps, it's pretty simple to make. The crust balances out the soft texture of the middle layers, and the Cool Whip balances the tangy lemon flavor. And I will suggest right now: it never hurts to have a little extra Cool Whip on hand!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>It's that time... the final Easter recipe is coming tomorrow!</i> <i>Then, I promise, we will get back to normal, everyday recipes... and let go of the memories of the holidays... sniff, sniff.</i><br />
</div>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com2tag:blogger.com,1999:blog-324564814306762962.post-17822467593494704282010-04-12T19:56:00.000-04:002010-04-12T19:56:24.945-04:00When hunger strikes!<i>Note: I am currently writing this blog entry in order to procrastinate while writing my sociology paper, due tomorrow at 2:30pm. If you do not wish to enable me, stop reading. If you accept that you will enable me, proceed.</i> <br />
<br />
Remember way back when I started this blog (a whole three months ago) and I said that I picked to blog about food because I was particularly hungry at that moment in time?<br />
<br />
Well, guess what. I didn't bring dinner to class again, resulting in me browsing "The Pioneer Woman Cooks" and making mental notes of everything I vow to one day make. So, instead of making a mental note, I'll make an actual note. Here.<br />
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I also do realize that all of these recipes will require me to run for approximately 6.4 hours straight. Each. So, if you make them, too, we can run and lament together.<br />
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(Did I mention that I don't really run?)<br />
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---------------<br />
<b>Things that I would really like to be eating right now:</b><br />
<ol><li><a href="http://thepioneerwoman.com/cooking/2007/09/biscuits_and_gr/">Biscuits and Gravy</a>. I've never had biscuits and gravy, and I think that I deserve some, right now.<b> </b></li>
<li><a href="http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_s/">This delicious sandwich</a>. It has chicken, bacon, and cheese. I'm dying.</li>
<li><a href="http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/">This other delicious sandwich</a>. Beef. Onions. Wow.</li>
<li><a href="http://thepioneerwoman.com/cooking/2009/09/bacon-onion-cheddar-biscuits/">Bacon Cheddar Onion Biscuits</a>. Again with the biscuits. I'm clearly not thinking about Joe and his gluten intolerance right now; he's home on Lawn-Guy-Land, he can fend for himself.</li>
<li><a href="http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/">Bacon Mac 'n Cheese</a>. Oh. My. Gawd. I can't handle this.</li>
</ol>And I am going to stop there because I don't want to torture you all. I would also like to note that all of these recipes had bacon, cheese, biscuits, or onions in them. I think I have a problem.<br />
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---------------<br />
Because I don't want to torture myself any further, I have also been thinking about what I will <i>actually </i>prepare when I get home at 8:30. It was inspired by a combo of items 2 and 3. And I know that I have it in my fridge, which makes me very excited. If I remember, I'll take pictures when I get home, but be forewarned... I very well may forget.<br />
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<b>Dinner tonight will be...</b><br />
<ul><li>Turkey burger (seasoned, of course)</li>
<li><b> </b>Topped with caramelized onions</li>
<li>And finished with melted cheddar cheese</li>
</ul>No need for condiments, I'm going to presume... the onions and cheese will make up for it.<br />
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<i>You're lucky that the bacon at my apartment is frozen right now, or else we may really be in trouble.</i><br />
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Thanks for sticking with me through that<i> </i>hungry little rambling. The first of the Easter desserts will be posted tomorrow night... so do me a favor and keep dinner light on Wednesday!Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com5tag:blogger.com,1999:blog-324564814306762962.post-46497061635649307652010-04-12T11:50:00.001-04:002010-04-12T19:09:11.884-04:00Fancy Berry Jello<div class="separator" style="clear: both; text-align: left;">My grandma brings Jello to every family occasion. Be it picnic, party, birthday, whatever, you name it, there's Jello at it. So, of course, there was yummy Jello at Easter. But this isn't just any Jello... this is <i>special Jello</i>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You see, because the Jello has strawberries <i>inside</i> the actual substance, everyone thinks that it is strawberry Jello. But here's the tricky part: <i>you don't use strawberry Jello in the recipe!</i> Nope, it's something else, and you're going to have to scroll down to find out.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But since the Jello mixes it's berry flavors, I can't very well call it "strawberry Jello!" So we will entitle this dish <b>Fancy Berry Jello</b>. It's better that way.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Side note: Just like most other things that we ate last week for Easter, I <b>would not eat this</b> as a child. Do we sense a common theme?</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe is a cinch, so here you go...<i> </i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">---------------</div><div class="separator" style="clear: both; text-align: left;"><b>What you'll need:</b></div><ul><li>2 boxes of <b>raspberry</b> Jello (that's the secret trick!)</li>
<li><b> </b>2 containers of frozen strawberries in syrup, thawed</li>
</ul>(Easy, right?)<br />
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<b>How to make it:</b><br />
<br />
1. Start preparing the Jello with hot water as package directs, but DO NOT add the cold water.<br />
<b> </b><br />
<b> </b>2. Instead, add in the thawed strawberries, juice and all.<br />
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3. Refrigerate according to package instructions.<br />
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4. MARVEL AT JUST HOW DARN EASY THIS RECIPE WAS!<br />
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5. Look at your delicious creation!<br />
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</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/AVvXsEj3b87tye6I5MIBRbVotw0CasBvOICPSodc4pP-_jF7HIksCQBKbB8NlfJHWveXKbbzPvukxjXL7UtaHBVPmta3sfKGTNK1gD3b-I4bSIQqnow_KRfgIxM81X72BxeleWDKr8XB3IZ3BZDY/s1600/IMG_0819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3b87tye6I5MIBRbVotw0CasBvOICPSodc4pP-_jF7HIksCQBKbB8NlfJHWveXKbbzPvukxjXL7UtaHBVPmta3sfKGTNK1gD3b-I4bSIQqnow_KRfgIxM81X72BxeleWDKr8XB3IZ3BZDY/s400/IMG_0819.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3b87tye6I5MIBRbVotw0CasBvOICPSodc4pP-_jF7HIksCQBKbB8NlfJHWveXKbbzPvukxjXL7UtaHBVPmta3sfKGTNK1gD3b-I4bSIQqnow_KRfgIxM81X72BxeleWDKr8XB3IZ3BZDY/s1600/IMG_0819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>---------------<br />
So there you have it, the super-secret method of making the best ever fancy berry Jello. Your friends and family are going to think you're classically trained. Well, maybe not classically trained, but super creative. Bring it to a picnic that you're definitely going to have in the (hopefully) warm upcoming weather.<br />
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<i>There are still <b>two recipes to go!</b> Contain your excitement for the <b>delicious, amazing desserts </b>to come!</i>Courtney S.http://www.blogger.com/profile/15535175407765371915noreply@blogger.com2