tag:blogger.com,1999:blog-368279572024-03-12T21:29:59.954-07:00Georgia On My Mind"What can be more Southern than to obsess about being Southern?"<br>
-Elizabeth Fortson ArroyoReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-36827957.post-92223942930337686092018-04-06T12:25:00.000-07:002018-04-06T12:25:58.171-07:00Crickets!!! I'm hearing CRICKETS!!Welcome back to my archaic blog. Started years ago as merely a creative "mommy" outlet, now, it is simply therapy for boredom. ;)
So much has happened since my last post - a kid with cancer (he's doing awesome currently!), the sad passing of cherished pets, the retirement of my little soap business, my current path completing nursing prerequisite classes (totally blazing a trail too..my Oma would be mega proud!), and the impending out of state move. WHEW...see why I didn't keep up with the blog?!
Stay tuned for a link to my new video ~
My boys (now guys) actually asked me to create a video series for them, illustrating the "hows" of their culinary home recipe favs. It's a pain, but I love them, so....
Stay tuned!! XOXOReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com0tag:blogger.com,1999:blog-36827957.post-69861105698387345852013-08-10T14:06:00.000-07:002017-07-12T02:40:46.244-07:00What a year!!I'm still alive! I realize I've been MIA...this is what happens when real life forces to be reckoned with. ;) Hang tight friends, I'm feeling creative again ~ see you next week!<br />
<br />ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com0tag:blogger.com,1999:blog-36827957.post-9216880613957171342012-10-20T00:58:00.000-07:002012-10-20T00:58:24.116-07:00Saturday Afternoon Quickie - Quick Stove Top Mac & Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphOgBH__utBSUdlBhQJkpoc_jyaEeM_NR1vsHQJoLJg7tpmJ7lE8b6OEQ8Fsey6wd7z1K8aGqc-wwJIjM5JczkApMTzzYDIZE7Zmqen1OwUIC30PTO2aXtasE-uJIBrZZ2REp/s1600/100_1089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphOgBH__utBSUdlBhQJkpoc_jyaEeM_NR1vsHQJoLJg7tpmJ7lE8b6OEQ8Fsey6wd7z1K8aGqc-wwJIjM5JczkApMTzzYDIZE7Zmqen1OwUIC30PTO2aXtasE-uJIBrZZ2REp/s320/100_1089.JPG" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
Hmmm, I feel a chill coming on ~ Fall is finally here!!<br />
And what better way to kick things off then to whip up a delicious side dish like good old Mac & Cheese? Oh no no no...not the boxed stuff, I mean yikes, please...I'm talking the real thing!<br />
I know, I know...there are literally THOUSANDS of recipe versions out there - and I'm guessing that you probably already have your version tucked away. HOWEVER, what if there were an easy Mac & Cheese out there that you could slam onto the table is 15 minutes or less? A Mac & Cheese that you could customize effortlessly - a little more cheddar, possibly slide some Asiago in there or maybe sautéed onions or even crumbled bacon - YUM! I have a friend that even pops a few sliced jalapeños in her version - and I must confess, I would love to try that someday!<br />
Being a busy mom, I rarely have the time to wait an hour or more for a side dish to complete baking in the oven. That being said, this recipe is my go-to quickie Mac & Cheese solution. Enjoy friends!!<br />
<br />
<b><u style="color: #990000;">Quick Stove Top Mac & Cheese</u> - </b>makes 4 servings<br />
8 oz. elbow pasta<br />
1 TBL unsalted butter<br />
4-5 oz. sharp cheddar cheese - grated<br />
2 oz. Velveeta - cubed<br />
1/4 cup parmesan cheese - grated<br />
1/4 cup heavy cream<br />
1/3 cup 2% milk<br />
1 tsp Dijon mustard - has to happen, trust me - don't leave it out<br />
salt and pepper to taste (I use about 1/4 tsp of each)<br />
dash of Texas Pete - or any favorite hot sauce (a tiny pinch of red pepper flakes will work too)<br />
*Panko crumbs - optional* (but super yummy!)<br />
<br />
Okay, this is super uncomplicated ~ just have all of your ingredients ready to roll and I promise this recipe will be tasty and painless. (wink!)<br />
Prepare your pasta in a pot according to the package instructions...but try not to allow the pasta to become mushy!<br />
While pasta is draining, pop the butter into the pot to melt.<br />
Return pasta to the pot and add the cheeses. Mix thoroughly until the cheeses have melted - turn the stove on low for a minute or two if you need to kick start the process.<br />
Add the cream, milk, and mustard - mix until the sauce pulls together.<br />
Now salt and pepper to your liking...and don't forget that little dash of your favorite hot sauce!<br />
Serve right away!<br />
Now sometimes, when I'm feelin' fancy...I'll take a small skillet and gently brown a handful of plain Panko crumbs with a tad of salted butter. Sprinkle the crumbs on top of this dish, and you'll feel less guilty that it didn't spend an hour in the oven - ha!<br />
<br />
Thanks for the QUICKIE (wink!), I'll see ya next week!<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com2tag:blogger.com,1999:blog-36827957.post-78775717440291294012012-03-11T22:44:00.004-07:002012-03-12T00:00:09.278-07:00Saturday Afternoon (on a SUNDAY NIGHT) Quickie - DIY All-Purpose Cleaning Spray!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrXBn1VvLt3rF8jwqtiCJuoO2yje8DYObWXhmyxYLO0HzHYCFsgEjR9GrIJxsw2JHN4T4wuxlEj7TXTt06vzkqoWM2yXH_HFY1cOXpdTF2ErYeGagjVSTr6mF_w7d5JBVE6I6/s1600/cleanpinupgirl1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrXBn1VvLt3rF8jwqtiCJuoO2yje8DYObWXhmyxYLO0HzHYCFsgEjR9GrIJxsw2JHN4T4wuxlEj7TXTt06vzkqoWM2yXH_HFY1cOXpdTF2ErYeGagjVSTr6mF_w7d5JBVE6I6/s320/cleanpinupgirl1.jpg" width="217" /></a></div><br />
Weekly Reminder: <em><span style="color: #333333;">What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5-10 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year AND last, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).</span></em><br />
<em>So clear your calendars, I'm all yours for 10 minutes every weekend...rawr</em><br />
<br />
I'm back and Spring is around the corner, so Let's Get Squeaky!...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWqPvvVJ0r7bww8RGAYopXDyrJbT3anBIEjTLVwBBS6S2bnz3MXRKoyVhcWtRgoIcumzLYn1e1OagIkWZF5zULJMpJSiaOzUew56ICnSS__5cKIQ9euWz_XfOQVONuYXxF_kq/s1600/greasecutter1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWqPvvVJ0r7bww8RGAYopXDyrJbT3anBIEjTLVwBBS6S2bnz3MXRKoyVhcWtRgoIcumzLYn1e1OagIkWZF5zULJMpJSiaOzUew56ICnSS__5cKIQ9euWz_XfOQVONuYXxF_kq/s320/greasecutter1.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I don't know about you, but I've noticed EVERYTHING-EVERYWHERE seems to be getting more expensive. Even purchasing items in bulk (Sam's Club - Costco) doesn't seem to feel like the big "save" any longer. Long story short, it's a sad day when you find me jumping up and down screaming, "SCORE!" because Walmart is offering a box of my boys beloved Twinkies® for mere $1.98!!<br />
In my recent quest to save-save-save, I made it my mission to hunt down a "dupe" recipe for an all-purpose household spray cleaner that ACTUALLY would work on counter tops, mirrors, windows and even floors in a pinch!<br />
Spring cleaning time is just around the corner - arm yourselves ~<br />
You probably have most of these ingredients, so get under your sinks and dig this stuff out girls...<br />
After reading and trying many recipes and after some tweaking - this is what I came up with:<br />
<br />
<b><u style="color: #990000;">Homemade All-Purpose Spray Cleaner</u><span class="Apple-style-span" style="color: #990000;"> </span></b><br />
makes approx. 88 oz. (0.6875 of a gallon)<br />
<b><span class="Apple-style-span" style="color: #990000;">aka Grease Cutter</span></b><br />
64 ounces of hot water<br />
5 ounces ammonia<br />
3 ounces white vinegar<br />
16 ounces rubbing alcohol<br />
4 good squirts of Dawn dish soap (any kind will do...)<br />
<br />
Take care to incorporate the dish soap gently (to avoid a bubble nightmare) after mixing all of the other ingredients together. Pour into a clean spray bottle and there you go! In my effort to recycle, I store the extra cleaner in a gallon sized empty Heinz white vinegar jug.<br />
I have found this stuff to leave little if any streaks on my mirrors - but if you feel the formulation needs help in this area, simply add a tad more white vinegar...that should do the trick.<br />
<br />
Below is a badly photographed (I was super "spent" that day!) before-and-after example of what this stuff did to a nasty, crusty, dusty, dirty file folder holder I found in the garage. I simply sprayed the heck out of it, covering every surface. I let it sit for 2-3 minutes, then used my hose to rinse. My fingers NEVER scrubbed an inch - the cleaner lifted the dirt so well, that I was able to use the hose <u>only</u> to finish the job. Wowzie ~<br />
<br />
<div style="text-align: center;"><b>Before</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEFGfln-jsAOx5kqDJL3QqB_wIyZBCRsXG_ZmP0LI3MDoLrnUuGSzkqD0rNOX59iReox0mC3uzBRacw-SUwFgSwlFvI5NO-ZfVDOc2kvhfsoUElq3BME_3AnjSjHhzY9l9bGR/s1600/greasecutter2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEFGfln-jsAOx5kqDJL3QqB_wIyZBCRsXG_ZmP0LI3MDoLrnUuGSzkqD0rNOX59iReox0mC3uzBRacw-SUwFgSwlFvI5NO-ZfVDOc2kvhfsoUElq3BME_3AnjSjHhzY9l9bGR/s320/greasecutter2.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>After</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBi_TZlmIcUzBDudCmWQOCEDkLXI6Z8Z3D6hjBf78ZaxEgf3UNMS2P05_uFoR3v5HpW83EESo11VTkCoCNEVv_ijp5bK99Dxpq3aJTqgYBHvTGFXL9pDS0letx-oIMlu2rSjZF/s1600/greasecutter3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBi_TZlmIcUzBDudCmWQOCEDkLXI6Z8Z3D6hjBf78ZaxEgf3UNMS2P05_uFoR3v5HpW83EESo11VTkCoCNEVv_ijp5bK99Dxpq3aJTqgYBHvTGFXL9pDS0letx-oIMlu2rSjZF/s320/greasecutter3.jpg" width="320" /></a></div><br />
Just a note here...for tougher stains and spots simply spray and let it sit for a moment before wiping. You might also notice small spots left over on glass or mirrors ~ there seems to be a "theory" out there that Windex adds a bit of wax to their formulation, and what you're seeing is "the left over wax" from your last cleaning session. Once you get <i>that</i> stuff off, your homemade cleaner should keep your glass and mirrors "honestly" sparkling clean.<br />
Here's to showing off your clean-y-clean home and picking up everyone's jaw off of the floor when they discover that you actually MADE the cleaner to do it!<br />
<br />
<b>p.s.</b>: use at your own risk and/or discretion - I am not responsible for any ruined furniture or appliances!<br />
<br />
Thanks for the QUICKIE (wink!), I'll see ya next week!<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com2tag:blogger.com,1999:blog-36827957.post-60405490262704803142012-01-30T14:57:00.000-08:002012-01-30T14:57:27.994-08:00Okay...it's been WAYYYY TOOOO LONGGG!Life is a roller coaster, and as soon as "my" ride slows down - I'll upload a new post!<br />
<br />
A quick and completely sincere thank you to my pals who have stuck like glue ~ we're a small group, but a loyal one ;)<br />
<br />
See you very, very soon......ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com1tag:blogger.com,1999:blog-36827957.post-90406833058227762662011-07-09T19:46:00.000-07:002011-07-09T19:57:28.809-07:00Saturday Afternoon Quickie - Vanilla Ice Cream<div style="text-align: center;"><span style="color: black;">Summertime quickies are the best! ;)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjWe0bnii8wBJrE5RLJCP4j8l6h90IlBQlX23UbaVeMs4OeXDmGfRYsRsuF_YqQXg696lMQGA4hxG66WO0l4WzGt8lLsuVD6cvXbYzQ7c41Ow-cIylWms46YM7AOp3Mg7vHKX/s1600/100_0694.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjWe0bnii8wBJrE5RLJCP4j8l6h90IlBQlX23UbaVeMs4OeXDmGfRYsRsuF_YqQXg696lMQGA4hxG66WO0l4WzGt8lLsuVD6cvXbYzQ7c41Ow-cIylWms46YM7AOp3Mg7vHKX/s320/100_0694.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">It's summer....it's HOT....let's cool off ~</div><div style="text-align: center;">This recipe needs no introduction - spend the time to pull this together, and I promise you'll be grinning ear-to-ear :) Remember, this ice cream recipe is only a launching pad - you can morph the hell out of it by adding jam, nuts, broken cookies, peanut butter, chopped up chocolate - and instantly amaze everyone! Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: red;">Sandy's Vanilla Ice Cream</span></strong> makes approx. 2 qts.</div>5 egg yolks<br />
1/4 cup sugar<br />
2 cups heavy cream<br />
1 1/2 cups milk, 2%<br />
1 whole vanilla bean, split and scraped<br />
1 cup white sugar<br />
1 TBL. pure vanilla extract<br />
1 pinch Kosher salt<br />
<br />
In your KitchenAid mixer or a large bowl, whisk the egg yolks and 1/4 cup of sugar until the mixture reaches the ribbon stage (glossy and smooth).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwyaAiEhBlEk56w9p4RUCf_AKOmxpNKxSOK2tohDTaUNmxVGZu71Ci9rPMGZ8_RbpO4RC2RkwI9h1vgF09kYzQhzOeAPEpLlI1r2ssdKP6jfhhAj4qBya-fxBYMyOgDrobSVz/s1600/100_0670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwyaAiEhBlEk56w9p4RUCf_AKOmxpNKxSOK2tohDTaUNmxVGZu71Ci9rPMGZ8_RbpO4RC2RkwI9h1vgF09kYzQhzOeAPEpLlI1r2ssdKP6jfhhAj4qBya-fxBYMyOgDrobSVz/s320/100_0670.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyC-YBGn2Ab51Grc5R8U4Bq80QoPtZjAyyfRov7OMKnZ9RpzIOUnfHSmcAbd-THCSSeFwGubFMd3yEPkhA4x37aFxHonpT6IeQvVuS7UVnMXI9jRGNtuWdHHSlpnhqQrnGOYo/s1600/100_0674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyC-YBGn2Ab51Grc5R8U4Bq80QoPtZjAyyfRov7OMKnZ9RpzIOUnfHSmcAbd-THCSSeFwGubFMd3yEPkhA4x37aFxHonpT6IeQvVuS7UVnMXI9jRGNtuWdHHSlpnhqQrnGOYo/s320/100_0674.JPG" width="320" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;">In a 2 qt. sauce pan, gently heat the milk, cream, 1 cup of sugar, vanilla bean and its contents, and salt. Whisk constantly until mixture reaches 185° degrees. Take off heat and discard the vanilla bean.</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNgFIoVwa5172dJn1bz1JKASgcLa-QCw0CUnkVF5dW4MSqkDx9gruHV37gbtZVrMTtITEdrnnTft3bccQCUbw90s2VFLYMm0W4nffGM30zbBFT3KAAHGXHDg51-oJOsePdr1I/s1600/100_0675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNgFIoVwa5172dJn1bz1JKASgcLa-QCw0CUnkVF5dW4MSqkDx9gruHV37gbtZVrMTtITEdrnnTft3bccQCUbw90s2VFLYMm0W4nffGM30zbBFT3KAAHGXHDg51-oJOsePdr1I/s320/100_0675.JPG" width="320" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtcDRebsv8hiDtbrvUn5eMno5z7gmx1ZL4dzKLsfV-UdfV7TYo339rVjVwNsaRu4aSFkU-6sp-_x8afw0EjNAl1BSH1Q7quEPIsxeim9Hl4S9tmJLJDj1Gs2mSOd3mo4dheIB/s1600/100_0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtcDRebsv8hiDtbrvUn5eMno5z7gmx1ZL4dzKLsfV-UdfV7TYo339rVjVwNsaRu4aSFkU-6sp-_x8afw0EjNAl1BSH1Q7quEPIsxeim9Hl4S9tmJLJDj1Gs2mSOd3mo4dheIB/s320/100_0679.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div> VERY SLOWLY, temper the egg mixture with the hot cream - don't be tempted to complete this step too rapidly, or you'll end up with scrambled eggs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvKG5EV3Xa-9VwSzOQ04mu11k2UCHfPp19dimXZOJYbalXko89CFsayeVvzG4xQ3v4Asthacbw6eHUfvIv6ZFk6wB1ejXnMZY8GVEfUGJxmqFX0bzDa1Tn3KlifkUxTnu460K/s1600/100_0681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvKG5EV3Xa-9VwSzOQ04mu11k2UCHfPp19dimXZOJYbalXko89CFsayeVvzG4xQ3v4Asthacbw6eHUfvIv6ZFk6wB1ejXnMZY8GVEfUGJxmqFX0bzDa1Tn3KlifkUxTnu460K/s320/100_0681.JPG" width="320" /></a></div><br />
Now, pour all of the ice cream base back into the sauce pan. Under low-medium heat, bring the base to 175° degrees, whisking constantly.<br />
<div style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGq_4vory0ZPAF5QDriuKxN60x664pcTmosM9h-cVVWrneuppokCgxyRGDKQ3ZY4MUcIu1u964RhHuR3OpwX3zZe0f1aTlhfUb1gF83ua5Swqb_lXhzxfRWwbAqkddr1SWxSlm/s1600/100_0680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGq_4vory0ZPAF5QDriuKxN60x664pcTmosM9h-cVVWrneuppokCgxyRGDKQ3ZY4MUcIu1u964RhHuR3OpwX3zZe0f1aTlhfUb1gF83ua5Swqb_lXhzxfRWwbAqkddr1SWxSlm/s320/100_0680.JPG" width="240" /></a></div><br />
Place sauce pan in an ice bath and bring base to room temperature. Seal in a plastic food container, and refrigerate for at least 12 hours - however, overnight is best.<br />
Now, it's time for your ice cream maker to do it's magic! Follow the instructions to your maker. The end result will be a very soft ice cream that then needs to be frozen as soon as possible!<br />
After a couple of hours, there you have it...yummy homemade vanilla ice cream!! ;-)<br />
<br />
Thanks for the QUICKIE (wink!), I'll see ya next week!<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" style="border: 0px currentColor;" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com1tag:blogger.com,1999:blog-36827957.post-13239855661844427402011-07-02T12:52:00.000-07:002011-07-02T13:03:43.933-07:00Saturday Afternoon Quickie - Dreamy Lemon Pound Cake<span style="color: black;">Summertime quickies are the best! ;)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0qykuIN_XQVOZwqL9j-mOf8NJI2Uyf6KVJUJ88ryYPtX6cxW4eRBTLV7J40-UuWUT4DGMu0jkTAe2Pcxm9cO62sDiCfdKdxEbgh4VC8nG559WCNVTA6OC3xNjh7YCF4Tr4KF/s1600/100_0668.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0qykuIN_XQVOZwqL9j-mOf8NJI2Uyf6KVJUJ88ryYPtX6cxW4eRBTLV7J40-UuWUT4DGMu0jkTAe2Pcxm9cO62sDiCfdKdxEbgh4VC8nG559WCNVTA6OC3xNjh7YCF4Tr4KF/s320/100_0668.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>It's summer....it's HOT....let's make dessert ~<br />
My Oma adored pound cake. In her fridge, come hell or high water, you'd find a bakery fresh, chilled pound cake ready for the daily Kaffee und Kuchen.<br />
To this day, I can't make it through a month without sinking my teeth into a piece of pound cake - whether I purchase it or make it (WAY BETTER), it just has to happen.<br />
The recipe I'm sharing with you today is fool-proof...delicious...and addictive. :) Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoOHg2Yt37DJZ-7B-4RexUGE5zaqtSKlZTH8CBibeJ5Dy95Fd_DReAsLLA1zfcEJkt8FIVhM3Z2xXE8TFwRd8Vk2iyNrmjJbkG5_9LKKP8JH7FYAK6A65PVl8wRE4kh02bv5P/s1600/100_0653.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoOHg2Yt37DJZ-7B-4RexUGE5zaqtSKlZTH8CBibeJ5Dy95Fd_DReAsLLA1zfcEJkt8FIVhM3Z2xXE8TFwRd8Vk2iyNrmjJbkG5_9LKKP8JH7FYAK6A65PVl8wRE4kh02bv5P/s320/100_0653.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><strong><span style="color: red;">Dreamy Lemon Pound Cake</span></strong> *inspired by Allrecipes* serves 10-15<br />
2 sticks (1 cup) salted butter, softened<br />
3 cups sugar<br />
6 eggs<br />
5 TBL. FRESH lemon juice<br />
1 TBL. grated lemon peel<br />
1 tsp. pure lemon extract<br />
3 cups all-purpose flour<br />
1/2 tsp. baking soda<br />
1/4 tsp. Kosher salt<br />
1 1/4 cups sour cream<br />
<br />
In your KitchenAid mixer or a large bowl, cream the sugar and butter until light and fluffy.<br />
Then, add your eggs one at a time.<br />
Next, add the lemon juice, grated lemon peel, and lemon extract. Combine well.<br />
In a separate bowl, combine the flour, baking soda, and salt. Now add it to the creamed mixture alternately with the sour cream. Mix until just combined - don"t over do it!<br />
Pour into a greased and floured (hello, I used Baker's Joy and it worked perfectly!) fluted tube pan.<br />
Bake at 350° degrees F for 55-60 minutes or until a toothpick or cake tester comes out clean.<br />
Let cool for about 10-15 minutes, then remove to a plate lined with wax paper.<br />
Let cake cool completely before serving - and personally, I think pound cake tastes better the next day. ;-)<br />
<br />
<div style="border: currentColor;">Thanks for the QUICKIE (wink!), I'll see ya next week!</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" style="border: 0px currentColor;" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com2tag:blogger.com,1999:blog-36827957.post-3087544058371657682011-05-21T16:20:00.000-07:002011-05-21T16:20:03.597-07:00Saturday Afternoon QUICKIE - Easy Pizza DoughIt's never too late for an Afternoon QUICKIE -<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiY2SKsFD0AzIagK9ILHl3IuHk9_RNl7B2YTbiqIg6zXlgmznF_KqrlWXPd4uGq4VnAfRhBgvJComoPrl8k7SAq8lfp4pZSXuDz0g84sNLsCbjBRzDYkjrWKD2ceEoC48U7tbu/s1600/100_0522.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiY2SKsFD0AzIagK9ILHl3IuHk9_RNl7B2YTbiqIg6zXlgmznF_KqrlWXPd4uGq4VnAfRhBgvJComoPrl8k7SAq8lfp4pZSXuDz0g84sNLsCbjBRzDYkjrWKD2ceEoC48U7tbu/s320/100_0522.JPG" width="320" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Well, well, well...I'm finally back from the dead! My precious kiddos will FINALLY be out of school within weeks, which equals more blog time for me.<br />
So, I've been thinking....with gas prices so high and the general cost of EVERYTHING having gone up - it might be time for me to sharpen my skills. It feels like the perfect time to begin producing some homemade family favorites.<br />
First up? - something foodie :)<br />
My husband is Sicilian, my kids beg for Italian food regularly - time to dial in a pizza dough recipe!<br />
An easy recipe that requires a little extra time than calling the local pizza parlor ~<br />
Let's get started:<br />
<br />
<strong><span style="color: red;">Easy Pizza Dough</span></strong> makes 4 personal pizzas<br />
1 package active dry yeast<br />
1 ¼ (up to 1 ½) cups warm water, divided: 110 – 115 degrees<br />
1 tsp. honey<br />
4 cups all purpose flour<br />
1 tsp. Kosher salt<br />
1 TBL extra-virgin olive oil, plus additional for brushing<br />
<br />
In glass measure cup, dissolve the honey then yeast in ½ cup warm water. Proof this mixture for 10 minutes, until yeast appears foamy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduen0asoYcsBeHYLjCj_aoRwERSmiZl-JZsxrhxM4JdDYjCKo22L_b03TyrCfVh8sn-SqqPA2rWOKTxM4dNEu7zlxxn4hCq8Dj0217Ygy-PDvr9PGEaN57eyNcIvEbbOhFjlc/s1600/100_0494.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduen0asoYcsBeHYLjCj_aoRwERSmiZl-JZsxrhxM4JdDYjCKo22L_b03TyrCfVh8sn-SqqPA2rWOKTxM4dNEu7zlxxn4hCq8Dj0217Ygy-PDvr9PGEaN57eyNcIvEbbOhFjlc/s320/100_0494.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCgMPnHeCyqGxNAciaosxn2WPhk8TBKa6Dfvs2BmAl8PJzDjXCPLL-o6bMAaCpKjrsTcBh1wzAMuMSKI4lsEG7jaeG9n62w5IQcG47yChV6Q9rcsYN1fzg0jykNBstDGciS4y/s1600/100_0495.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCgMPnHeCyqGxNAciaosxn2WPhk8TBKa6Dfvs2BmAl8PJzDjXCPLL-o6bMAaCpKjrsTcBh1wzAMuMSKI4lsEG7jaeG9n62w5IQcG47yChV6Q9rcsYN1fzg0jykNBstDGciS4y/s320/100_0495.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: left;">In a mixer fitted with a dough hook, combine the flour and the salt. Add oil, the yeast mixture and remaining warm water. </div><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/AVvXsEihtCBpeV6GiTCNR-CYTGsC_XBO8eSaHkiEreG8LzCys1EQaB35ivHweOb_6d6EXZfBdYilxy0Oz7qlghm1pHFtWgkg1NKnBZ1enu0B7mViVO8HKdD0dXBZgsW2X9P-vN8gNe2T/s1600/100_0506.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtCBpeV6GiTCNR-CYTGsC_XBO8eSaHkiEreG8LzCys1EQaB35ivHweOb_6d6EXZfBdYilxy0Oz7qlghm1pHFtWgkg1NKnBZ1enu0B7mViVO8HKdD0dXBZgsW2X9P-vN8gNe2T/s320/100_0506.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 mins. The dough should be smooth and firm.<br />
<br />
Place dough in a lightly oiled bowl. Cover with plastic wrap to seal. Place a clean kitchen towel over the bowl and let rise in a warm spot for 1 hour.</div><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/AVvXsEhkKz8IV-HI9ei6L0M8MfaHEUD1M1sdPD3xfEFRQ3bypEThcjBz5H35C3Gm4Xh_A3dM3wgDTZI6e6W-4-WZNW0wg66MNBlskTfaMF7SVXZwI_C1xhJzmxrlOKNu03vX4jep63zR/s1600/100_0511.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKz8IV-HI9ei6L0M8MfaHEUD1M1sdPD3xfEFRQ3bypEThcjBz5H35C3Gm4Xh_A3dM3wgDTZI6e6W-4-WZNW0wg66MNBlskTfaMF7SVXZwI_C1xhJzmxrlOKNu03vX4jep63zR/s320/100_0511.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Punch down to express some of the air in the dough, then divide into 4 equal pieces. Work each piece into a ball by pulling down the sides and tucking under the bottom of the dough.</div>Then on a smooth surface (no flour), roll the ball under the palm of your hand until the top of the dough is smooth and firm.<br />
<br />
Now there are a couple of ways to do this next step:<br />
You can line a baking sheet with parchment, and place all four balls on top. Then, lightly cover with plastic wrap and a dish towel. OR, place each ball in it's own bowl, cover with wrap and a dish towel. Whatever makes you happy...either way, the dough needs to sit and rise for 1 hour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLsFAwgvkseT-Hb_nyb2vM6THk7oofG3Xm3ThyjiOJNbMgX-xnX0GMQvBGIR4h8p0WKEiBZyFNfFhMvhD7MUiJ6Sbj4rU2SCFWQFVT5ctQPgf0y7mWnqq2FPBzKmbguPhfh8Z/s1600/100_0512.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLsFAwgvkseT-Hb_nyb2vM6THk7oofG3Xm3ThyjiOJNbMgX-xnX0GMQvBGIR4h8p0WKEiBZyFNfFhMvhD7MUiJ6Sbj4rU2SCFWQFVT5ctQPgf0y7mWnqq2FPBzKmbguPhfh8Z/s320/100_0512.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">At this point, the balls can be used immediately or wrapped in plastic and refrigerated for up to 2 days.</div><br />
Do what you like, but my pizza comes out like the picture at the top when I do the following:<br />
Preheat oven to 485 degrees. **any higher and I end up with pizza bricks!**<br />
To prepare each pizza, dip a dough ball into flour and shake off the excess. Place dough on a clean lightly floured surface, and start to stretch the dough. Don’t roll dough with rolling pin, use only your hands to assure fluffy crust.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When desired pizza shape is achieved, lightly brush olive oil in the inner circle of the dough.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add toppings in this order:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Sauce </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Mozzarella cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Pepperoni</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-any additional toppings. Finish with a light sprinkle of dried oregano and Feta/parmesan or goat cheese. YUM!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lightly sprinkle baking sheet/pizza stone with cornmeal. Place prepared pizza in the center of baking sheet, and bake for approx. 13 minutes or until cheese is melted.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve immediately.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thanks for the QUICKIE (wink!), I'll see ya next week!</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com2tag:blogger.com,1999:blog-36827957.post-75081224728714220142011-03-05T20:08:00.001-08:002011-03-05T20:20:50.255-08:00Soooo Sorry!Hi friends!<br />I wanted to drop a quick line...letting you know how terribly sorry I am for being a very bad blogger lately ~<br />The stuff in my life has been CRAZY these past couple of months. Hubby is home on injury from the fire dept., kids are getting ready for state testing (we homeschool), we might be moving, the list goes on....<br />Hang tight my friends, things will get rolling around here again very soon - I promise :)<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com2tag:blogger.com,1999:blog-36827957.post-32735061443703075522011-01-22T12:06:00.000-08:002011-01-22T14:15:51.461-08:00New Orleans ColeslawIt's time for another Saturday Afternoon QUICKIE -<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooDqzMwZW5EkCEMb-MypNNDBS65e9OByYMARI54OYVfKOVbocf30H8spnaxQhkoYD4npvF35g9Su9S6z-o3yk2guC5uBu2K5UaI8sLFpklFQdqi-J1MZjHeeJteDvMlhLlhXJ/s1600/100_0448.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565110578587948370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooDqzMwZW5EkCEMb-MypNNDBS65e9OByYMARI54OYVfKOVbocf30H8spnaxQhkoYD4npvF35g9Su9S6z-o3yk2guC5uBu2K5UaI8sLFpklFQdqi-J1MZjHeeJteDvMlhLlhXJ/s320/100_0448.JPG" /></a><br />Here in Southern California the weather this week has been CRAZY ~ unseasonably warm for winter! 40-°F degree nights, 70+°F degree days.<br />The result? My taste buds are completely confused and craving spring and summer dishes.<br />So, I was sitting at the table this past week, trying to decide what to serve next to my favorite brisket. I wanted something delicious that also would sneak in some healthy veggies for the kiddies...and then BOOM!, it hit me: <a href="http://www.nigella.com/recipes/view/new-orleans-coleslaw-88">Nigella's New Orleans Coleslaw</a>.<br />I discovered this "slaw" last summer and it's definitely one of my absolute favorite sides....it's light yet packed with flavor! YUM!<br />The recipe also makes use of one of my "top shelf" most favorite ingredients, Pure Maple Syrup. Sound interesting? Trust me, it totally works in this dish.<br />Now, it's been my experience for best flavor, to only make enough of this side for your meal. For my family, that equals to about half of the original recipe. Fresh is best with this slaw, so serve it as soon as the flavors have sufficiently married (1-3 hours).<br />Here we go ~<br /><br /><strong><span style="color:#ff0000;">New Orleans Coleslaw</span></strong> serves 4-5<br />inspired by <a href="http://www.nigella.com/recipes/view/new-orleans-coleslaw-88">Nigella Lawson</a><br /><br />2 scallions, sliced thin<br />1 carrot, peeled and grated<br />1 celery rib, peeled and diced<br />1/2 of a medium-large head of green cabbage, cored and sliced thin<br />1/3 - 1/2 cup sliced almonds<br />1/2 cup (4 oz.) of your favorite mayo (or make it yourself!)<br />2 TBL. buttermilk<br />2 TBL. Real Maple Syrup (don't skimp on this friends)<br />1+ tsp. cider vinegar<br />1/4 - 1/2 tsp. Kosher salt (you might need more...just be careful)<br />1/2 tsp. ground black pepper<br /><br />Let's start slicing up the cabbage.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjPtsNcH9ydr1huxDAevQe4k-uT3r_OApDrlsZOcHjsB8bmSGD5syxqsQufWdOOeoELwlITm6U1FVU_nTFHBLGdGQbWJ4W15obwR-7i7NzcGDhN2Bj_Quz8pFWUcquyD0849X/s1600/100_0436.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565125283822776898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjPtsNcH9ydr1huxDAevQe4k-uT3r_OApDrlsZOcHjsB8bmSGD5syxqsQufWdOOeoELwlITm6U1FVU_nTFHBLGdGQbWJ4W15obwR-7i7NzcGDhN2Bj_Quz8pFWUcquyD0849X/s320/100_0436.JPG" /></a><br />Everyone has their favorite way to slice or chop cabbage. Do whatever works for you, but I'm going to demonstrate the way my German Oma taught me.<br />First, wash and pat dry your cabbage. Now for this recipe, make a clean cut down the center - to divide the cabbage in half.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXODQ4jECMnIE_UkY_uwFqaDKnMozedBgZseLow54tShvhcbky-KSe7XaiPj9-kq1STcUNV8KVJEE2bwR53SdQ454-Ob7BoJQjo0ZRbgS67qF1_NT6sEzzowHWWvCXxULiWYg/s1600/100_0438.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565126424760636930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXODQ4jECMnIE_UkY_uwFqaDKnMozedBgZseLow54tShvhcbky-KSe7XaiPj9-kq1STcUNV8KVJEE2bwR53SdQ454-Ob7BoJQjo0ZRbgS67qF1_NT6sEzzowHWWvCXxULiWYg/s320/100_0438.JPG" /></a><br />Now, quarter and core the cabbage...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aCLDTcYEp5g6FNLGzoybTRX4tD6R9ULIII9VFsPXSDfAmZhSL8yTdxrcxryARHwZSkJqf0hNcbSm1M5DyECLLKphhB6yfuNywlIp_CkvcFBP2zEzLGAoEV-H2awBBRPlhu11/s1600/100_0439.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565127122777537634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aCLDTcYEp5g6FNLGzoybTRX4tD6R9ULIII9VFsPXSDfAmZhSL8yTdxrcxryARHwZSkJqf0hNcbSm1M5DyECLLKphhB6yfuNywlIp_CkvcFBP2zEzLGAoEV-H2awBBRPlhu11/s320/100_0439.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2czxtZ4CtqZwyauA_YffPWjRViGiJZ9mAjLMLwZa8hUN5bDvqeXoaZ7cBArjJuitcwbYZ9TvrFBmbK0xjz6DMstxFqchf_hdA6B0gaBAszdp-Vru0BemY6wR3B95quN3BAvE/s1600/100_0440.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565127130159139762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2czxtZ4CtqZwyauA_YffPWjRViGiJZ9mAjLMLwZa8hUN5bDvqeXoaZ7cBArjJuitcwbYZ9TvrFBmbK0xjz6DMstxFqchf_hdA6B0gaBAszdp-Vru0BemY6wR3B95quN3BAvE/s320/100_0440.JPG" /></a><br />Separate the top leaves from the inner leaves of the cabbage quarter before slicing. It makes it easier to accurately slice the leaf sections one after the other...the top leaves spread out flat for simple slicing and the inner leaves are a snap to chop up quickly!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXujtfYsM-8JqEO3Ax8OV4OGe7_eOsb0SCspnZgE1-3XygjB6Z9-Nm8eDqjK1valiYrRzrD2cZZiyOcsWzZFSCyWSaAEE4nlZrgeK52Is-Y2EwhqwkOf9ed5xdAhqBIicjqAtw/s1600/100_0441.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565127756129998626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXujtfYsM-8JqEO3Ax8OV4OGe7_eOsb0SCspnZgE1-3XygjB6Z9-Nm8eDqjK1valiYrRzrD2cZZiyOcsWzZFSCyWSaAEE4nlZrgeK52Is-Y2EwhqwkOf9ed5xdAhqBIicjqAtw/s320/100_0441.JPG" /></a><br />Time to grate and chop up the rest of the veggies!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcuPydh08tlAGNyWodDhUCwaMMZ7hZgTIh3O_1FjMz1IOzJFgKLRapFlbwoqOqVuQTr28qAWWBU6HJKKnd3ULNDuNzQguuxdwcHg03FwvOXaLipIk0rqnNW2zyzUcyLCvwbq2/s1600/100_0442.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565130788663311874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcuPydh08tlAGNyWodDhUCwaMMZ7hZgTIh3O_1FjMz1IOzJFgKLRapFlbwoqOqVuQTr28qAWWBU6HJKKnd3ULNDuNzQguuxdwcHg03FwvOXaLipIk0rqnNW2zyzUcyLCvwbq2/s320/100_0442.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGb59FRGuiz-KlXqL4oBzC1csmUhADkNFJ8jp87fCfenLYKZ_EzlpoatnD5iX2xaHlnK4KTBr9iTqQTiTNqL7zLIEu8Oi5qwPWMT7BmQKBWpzlk7pMeg-sb5zdKwLwRxFN7t4/s1600/100_0444.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565130783408327490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGb59FRGuiz-KlXqL4oBzC1csmUhADkNFJ8jp87fCfenLYKZ_EzlpoatnD5iX2xaHlnK4KTBr9iTqQTiTNqL7zLIEu8Oi5qwPWMT7BmQKBWpzlk7pMeg-sb5zdKwLwRxFN7t4/s320/100_0444.JPG" /></a><br />Combine all vegetables in a large bowl, give a quick toss.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaV0tV-kamETwHfDf6Qzoa1dFXiEX8jxHHJGkRJM98htRRZ9nhTU1AwY52ztndAHVcNl-AzjGgqadKtkbcB2WF7ZEGxMH3oyi8hfX83m-duhe8epfIKpTIV_iQYJE_XJAMlRc/s1600/100_0446.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565131109194992914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaV0tV-kamETwHfDf6Qzoa1dFXiEX8jxHHJGkRJM98htRRZ9nhTU1AwY52ztndAHVcNl-AzjGgqadKtkbcB2WF7ZEGxMH3oyi8hfX83m-duhe8epfIKpTIV_iQYJE_XJAMlRc/s320/100_0446.JPG" /></a><br />In a separate medium bowl, whisk the dressing ingredients. Pour over the veggies and add the almonds. Toss to combine. Place slaw in a container with a tight fitting lid and refrigerate until ready to eat! Don't forget to "tweak" as needed...some may prefer more vinegar or less syrup. The important thing to remember is as with most salads, you HAVE to give the salad time to rest before you taste. Flavors develop over time especially when the salad contains any type of vinegar. Try not to judge whether you like it or not too soon...you might be pleasantly surprised after an hour or so!<br />Super simple, very delicious...I hope you love this coleslaw too!<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com3tag:blogger.com,1999:blog-36827957.post-32597959002469795252010-12-18T11:45:00.000-08:002010-12-18T17:34:38.856-08:00Candied Orange PeelSo, I'm usually WAY too busy to attempt the Martha Stewart-ish kind of holiday razzle-dazzle this time of year. However, there was no way I was going to allow another Christmas to pass without tucking a new skill or recipe under my belt. And THIS was my year...<br />Well, I humbly stuck my toe into the kiddie pool of: CANDIED FRUITS - those glistening, succulent, sugar coated fruit gems we pay $$ for at the local designer Farmer's Market.<br />My husband requested a fruit cake, (not one of my favorites) so I decided it was the perfect opportunity to experiment with at least one personal contribution - Candied Orange Peel.<br />I've never attempted this before, so I went to a trusted source, <a href="http://www.epicurious.com/recipes/food/views/Simple-Candied-Orange-Peel-350798">Epicurious</a>. Boy, I'm glad I did. :)<br />Yes, I tweaked it...you know me ~<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwFigKlWWIPMhWUvsTonXKx3U85kyZZMWvydz59eLQq_UyvY1u0cli2velDDsQs8Ty1AGeQbhym9t14y3SU_HdvHKJFFHtRj-QhP7wbkSgmm5kNG8uZNw6VEnH_SebFK9akxn/s1600/100_0418.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552188875757648930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwFigKlWWIPMhWUvsTonXKx3U85kyZZMWvydz59eLQq_UyvY1u0cli2velDDsQs8Ty1AGeQbhym9t14y3SU_HdvHKJFFHtRj-QhP7wbkSgmm5kNG8uZNw6VEnH_SebFK9akxn/s320/100_0418.JPG" /></a><br /><p><strong><span style="color:#ff0000;"></span></strong></p><strong><span style="color:#ff0000;">Simple Candied Orange Peel</span></strong> makes approx. 4-5 ounces<br />3 large oranges, 1/4 inch of the top and bottom cut off<br /><em><span style="font-size:85%;">*(original recipe called for only 2 oranges, but 3 worked perfectly!)*</span></em><br />4 cups white sugar, divided<br />2 cups water<br />1 cup of Grand Marnier Liqueur<br /><em><span style="font-size:85%;">*(original recipe calls for only 3 cups of water)*</span></em><br /><br />Slice 1/4 inch off the the tops and bottoms of each orange.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLKVcqO8upTfeKA54r7UXTOEAmINvvFpXSRve_TREHMupw8EhhpWvDZSPzuS8YwLQYjFw_s4eveUBXQqqiKzU3ZhPe9J0bi94jlmKQDjqMVoPfAEylTnvfIFoKttjWzuATzao/s1600/100_0419.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552189654606981474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLKVcqO8upTfeKA54r7UXTOEAmINvvFpXSRve_TREHMupw8EhhpWvDZSPzuS8YwLQYjFw_s4eveUBXQqqiKzU3ZhPe9J0bi94jlmKQDjqMVoPfAEylTnvfIFoKttjWzuATzao/s320/100_0419.JPG" /></a><br /><br />Score peel on each orange into 4 vertical segments. Remove each segment (INCLUDING the white pith) in 1 complete piece.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RtPcDOtfeLnBShSMZp4Tc2iawDYaCLtDqDd-Mv_44OpEjc8WwVNADdJJhzYINhg5A_9me6g5LAWhFrx1C1H_qI5wqKHXnWOepeuL8J16noFgty4kHZk38tt1DMm4UqaGggZH/s1600/100_0420.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552189942667228098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RtPcDOtfeLnBShSMZp4Tc2iawDYaCLtDqDd-Mv_44OpEjc8WwVNADdJJhzYINhg5A_9me6g5LAWhFrx1C1H_qI5wqKHXnWOepeuL8J16noFgty4kHZk38tt1DMm4UqaGggZH/s320/100_0420.JPG" /></a><br /><br />Cut segments into 1/4-inch wide strips.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvQiJo8wI05jUX7DBRaklz-gLkaLXpwNlPJ9tDZzdH4fmS7Jpvuov9BTLJLHn8ad7VMADalV9IpQJXw7geM-neFVuMFW2hXcdpa5x6YKRphYUs6rggyn6MUwXAeLDbpP9U9RK/s1600/100_0421.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552190355243395346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvQiJo8wI05jUX7DBRaklz-gLkaLXpwNlPJ9tDZzdH4fmS7Jpvuov9BTLJLHn8ad7VMADalV9IpQJXw7geM-neFVuMFW2hXcdpa5x6YKRphYUs6rggyn6MUwXAeLDbpP9U9RK/s320/100_0421.JPG" /></a><br /><br />Cook in large pot of boiling water for 15 minutes; drain, rinse and drain again.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNMEVEi-VoK3cQ2kqGhagKhDNmPprL3OYL3BV1j1Fp75V0-SX_ttHEpp8ZnwqS88GN-p2ASAAtokMOmFgRKU72u-qR6I7kvcC3hcPaSnMtMxq-LZQZcip9eFAIuybx_rMowf-/s1600/100_0422.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552191040046662754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNMEVEi-VoK3cQ2kqGhagKhDNmPprL3OYL3BV1j1Fp75V0-SX_ttHEpp8ZnwqS88GN-p2ASAAtokMOmFgRKU72u-qR6I7kvcC3hcPaSnMtMxq-LZQZcip9eFAIuybx_rMowf-/s320/100_0422.JPG" /></a><br /><br />In a saucepan over medium heat, bring the sugar, water and Grand Marnier to a boil. Stir to dissolve sugar.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvr3UdERyvOAGCkiHQQh6fHO9MQdS2BY0ory2ATZha0CApaQw-p05dg-jqE1MEcMlxz5mbS-fl9I50ApdEdQ1cspCV-kNZjNP8R4hQrh3ERDqwrXRBBPmoQQ2STcNfM8O5TLH/s1600/100_0423.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552191930902119986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvr3UdERyvOAGCkiHQQh6fHO9MQdS2BY0ory2ATZha0CApaQw-p05dg-jqE1MEcMlxz5mbS-fl9I50ApdEdQ1cspCV-kNZjNP8R4hQrh3ERDqwrXRBBPmoQQ2STcNfM8O5TLH/s320/100_0423.JPG" /></a><br /><br />Add peel, and return to a boil. Reduce heat. Simmer until peel is very soft, about 45 minutes. Drain.<br />Toss peel in 1 cup of sugar on a rimmed baking sheet, separating strips.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMS1iApxcYvSa3mk-S3iLglVG6h1anpHfmKe5k1oKOlI5BEwHfuRzjaVdbQtuTcFzfEZoVI70smBnz1xZ30XIsJGWI1HffLEAxiED9Vmd9bxkLlo8SbsgfoKGcs-q5wllzunsN/s1600/100_0424.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552192809283442642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMS1iApxcYvSa3mk-S3iLglVG6h1anpHfmKe5k1oKOlI5BEwHfuRzjaVdbQtuTcFzfEZoVI70smBnz1xZ30XIsJGWI1HffLEAxiED9Vmd9bxkLlo8SbsgfoKGcs-q5wllzunsN/s320/100_0424.JPG" /></a><br /><br />Lift peel from sugar and transfer to a sheet of foil. Let stand until coating is dry, 1-2 days. *TWEAK ALERT* (to speed things up, I used a fruit dehydrator for 1 1/2 hours. It worked perfectly!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOcORX36l0094I28yrreGCxpr1KiV6t7cvevYugGdf4dhvtkRSk9RfgK92HyI_LpRJ54aoDVOmONrIT-9JlZTb_Jc88_3D5v1Xtj6EHrBgPpxxREqjJlHh5Qkj4kTZiUBQG_K/s1600/100_0426.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552194106857878082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOcORX36l0094I28yrreGCxpr1KiV6t7cvevYugGdf4dhvtkRSk9RfgK92HyI_LpRJ54aoDVOmONrIT-9JlZTb_Jc88_3D5v1Xtj6EHrBgPpxxREqjJlHh5Qkj4kTZiUBQG_K/s320/100_0426.JPG" /></a><br /><br />You'll notice that nowhere in this recipe does it mention the need to remove the "pith" of the orange. At first I was skeptical, understandably, but trust me - it isn't absolutely necessary. Yes, on the first day the peels will have a slightly bitter bite - but on day two it's virtually gone.<br /><br />So after the fruit cake is made...I will take the left over candied peels and dip them half way into dark chocolate. THEN...remember the leftover Grand Marnier/Orange simple syrup I simmered the peels in for 45 minutes? It's coming with me to a Holiday Party tomorrow night, as it will help to make the perfect margarita! (wink!)<br /><br />Have a beautiful Christmas and Holiday Season...I look forward to sharing with you in 2011!!<br /><br />Oh, and thanks for the QUICKIE (wink!), I'll see ya next week!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com3tag:blogger.com,1999:blog-36827957.post-18528190909581137272010-11-07T21:05:00.000-08:002010-11-20T22:10:02.099-08:00Hamburg, Germany ~ October 2010<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zRQn0_OMANZxm_O0HEU41Qhd1CeJs62FBPvRnGGA2DSiiyedGQgpsCetX3eUfus7yq1xy38VNUTMwFcMo4YTALwmK-G6s3A2nuFXpDmSpyaOWUB31jLKZVvnx4GCIvlmTNbu/s1600/map_of_germany.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537072103952017090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zRQn0_OMANZxm_O0HEU41Qhd1CeJs62FBPvRnGGA2DSiiyedGQgpsCetX3eUfus7yq1xy38VNUTMwFcMo4YTALwmK-G6s3A2nuFXpDmSpyaOWUB31jLKZVvnx4GCIvlmTNbu/s320/map_of_germany.jpg" /></a> <div align="left">Now, I could go on and on about this trip....because it meant so much to me personally.<br />To have my feet touch the actual ground of a place I've heard so many stories about (grandparents, late-mom...) - well, people, it was an overwhelming experience.<br />My grandfather (Opa) was born and raised in what was then, Prussia - my grandmother (Oma) from near The Black Forest..and my mom, Amberg. Their experiences, lifestyle and circumstances resulted in travel all across Germany. So for my first visit, I decided to start at the "top," in Hamburg.<br />To take my two young boys along on this adventure was an absolute - as I'm <em>nearly</em> the last connection to their German heritage.<br />My mother was young when I was born, so I was primarily raised by my grandparents in Los Angeles...soley, until kindergarten. As I stated, they were originally from Germany (hello, very German) so as one can imagine, I learned to speak the language of the "household" along with muttled English. In addition to living under their roof came the privilege of exposure to German culture - nursery rhymes, marzipan, food, music, family flow, etc.<br />Those were the, "treasure," years for me - to this day, I can recollect almost every second of them.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SH6WjoFevpBuPNhIDFVain8Wo649ykAnV22md6yopld7bJ6IbuPgC-uJggznHxlLUsLeDnkUicNEE9jA8DFS1Zw08d7S1ZqDgCIA8hV12NEA3paAUhb620-g8wzlJ7-L-SPP/s1600/Sandigging.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537064232871511042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SH6WjoFevpBuPNhIDFVain8Wo649ykAnV22md6yopld7bJ6IbuPgC-uJggznHxlLUsLeDnkUicNEE9jA8DFS1Zw08d7S1ZqDgCIA8hV12NEA3paAUhb620-g8wzlJ7-L-SPP/s320/Sandigging.jpg" /></div><p align="center"></a>(yes, that's me a million years ago)</p><p align="left">Unfortunately, after moving in with my mother, I learned quickly that she did not promote the fact she was German. I was expected to speak English only, and "move-on."<br />Sure...I moved on...but never forgot my start in life, who I was inside and how proud I felt to have German roots.<br />So...without further adieu...a few shots of my first trip to Deutschland!</p>I gave my 11 year old son the task of recording our trip via digital camera..some are fuzzy or off center, but I wouldn't have had it any other way (wink!).<br /><br /><p align="left">Well...first day, setting out near Gänsemarkt. Our hotel (Marriott Hamburg) is right behind us...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizx-EcwRSenK8yX29Gc4QZs84mQ96FragSuDl9EluNF6lbnYhOPtb356ZwwceUsWkCDjrcsgv9PWSK5iBbpHFtF6uvKdK1DRrVlJ12uuL_RcPTRT7-PRkOVG5EvqJ7spvMtWW3/s1600/100_0027.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541818825783062322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizx-EcwRSenK8yX29Gc4QZs84mQ96FragSuDl9EluNF6lbnYhOPtb356ZwwceUsWkCDjrcsgv9PWSK5iBbpHFtF6uvKdK1DRrVlJ12uuL_RcPTRT7-PRkOVG5EvqJ7spvMtWW3/s320/100_0027.JPG" /></a>Okay..before we go any further...I had such grand fantasies of looking so "model" like on this trip (high heels, large hoop earrings, nail polish). But as you will see, I look as if I have a grand HANG-OVER in each pic. Traveling to Europe with two active boys and fighting jet lag doesn't do a 40+ year old face any good...there, I've said it, let's move on ~<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyFqq_3oAZN_oYBe1Lstvi4eYSMF2Xdp01Cf7SLyRMKP_MN3LBmj8-Pk76Cr7jQS91oRdczZP_n_pgQNZZhsR_MTUV8pHoTQaOg5U7C590yMKOwB7E92KCleKoEIXKjadBfU1/s1600/100_0036.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541822486469851042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyFqq_3oAZN_oYBe1Lstvi4eYSMF2Xdp01Cf7SLyRMKP_MN3LBmj8-Pk76Cr7jQS91oRdczZP_n_pgQNZZhsR_MTUV8pHoTQaOg5U7C590yMKOwB7E92KCleKoEIXKjadBfU1/s320/100_0036.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5rpl-8PNOgBpLA6SDS2VDSqEumH8Udw-fpgwUGedHKylGIcz-cxS-nXoTQMrcF2K4lPrFM7KYTpltx1BSnq1RZQzNmj-B57OLY34ffNTZ1AtzSvA-q761H6msmzDtGLZacnM/s1600/100_0028.JPG"><img style="WIDTH: 293px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541822479656629858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5rpl-8PNOgBpLA6SDS2VDSqEumH8Udw-fpgwUGedHKylGIcz-cxS-nXoTQMrcF2K4lPrFM7KYTpltx1BSnq1RZQzNmj-B57OLY34ffNTZ1AtzSvA-q761H6msmzDtGLZacnM/s320/100_0028.JPG" /></a></p></div>My son adores buildings, their design....Lord, cross your fingers we'll have an architect 14 years from now!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNJ51DgStJFw9Z04Sgkejq0h4t3n9uog_KDI6RcWHOsTkYru0OJF7cvltSRtwcr9gdHz_jhBuIFYgffvZ8sG6peS_teyWQ54MdZvOSCISG8opQHioaXvulCtGHdUmwKGEMg1h/s1600/100_0083.JPG"><img style="WIDTH: 300px; HEIGHT: 232px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541827467496241858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNJ51DgStJFw9Z04Sgkejq0h4t3n9uog_KDI6RcWHOsTkYru0OJF7cvltSRtwcr9gdHz_jhBuIFYgffvZ8sG6peS_teyWQ54MdZvOSCISG8opQHioaXvulCtGHdUmwKGEMg1h/s320/100_0083.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-utiJLzy1fhFE1asya9OjFvB504zBXO9w6Z6B4p3przagstzERGEl8N2jlqWyf2lFdTGZFwtTXLN3-NL1sgM4cYrL64UfvL0ocDVNIoqzvA3TnPfhBAh3uXrHLheruDEDw-bl/s1600/100_0055.JPG"><img style="WIDTH: 273px; HEIGHT: 227px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541827458312756066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-utiJLzy1fhFE1asya9OjFvB504zBXO9w6Z6B4p3przagstzERGEl8N2jlqWyf2lFdTGZFwtTXLN3-NL1sgM4cYrL64UfvL0ocDVNIoqzvA3TnPfhBAh3uXrHLheruDEDw-bl/s320/100_0055.JPG" /></a><br /><br />Everything in these next few pics was within walking distance of the hotel - a piece of cake of you don't mind hearing two less than motivated young men complain why we weren't using a taxi. Kids these days ~<br />Below are some select shots of the Binnenalster (Inner Alster Lake). So pretty, peaceful - but NO RAILS along the waters edge. Being an over protective American Mother, you can imagine how many times I screamed, "Hey boys, get away from the edge..NOW!"<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMInU_z4qKQS6VWMg22wqBDT_OISxBFF9J7C2AvPye-3tO_V019sSusesbJJHpPtbgJJluD6mAmfYvgbSx3thhmX06m-3qYFMfKjvJPdPHi8FBrfXufQEq8M5qVC2it3TQ7RJ/s1600/100_0072.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541835310568458594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMInU_z4qKQS6VWMg22wqBDT_OISxBFF9J7C2AvPye-3tO_V019sSusesbJJHpPtbgJJluD6mAmfYvgbSx3thhmX06m-3qYFMfKjvJPdPHi8FBrfXufQEq8M5qVC2it3TQ7RJ/s320/100_0072.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S-CkEZzsVUoe8cDdBVGYNpwCG66u8Lz2cGiJR2sxoSUdo96d0IL5ez9FnaYU8yjiB0ZlqOZLd0MPFfW5kJYM6UVw9iLPfaiJ71fITgGWhvi5jaty7lbA349tOkdSGob4tQ5A/s1600/100_0062.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541835303880046882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S-CkEZzsVUoe8cDdBVGYNpwCG66u8Lz2cGiJR2sxoSUdo96d0IL5ez9FnaYU8yjiB0ZlqOZLd0MPFfW5kJYM6UVw9iLPfaiJ71fITgGWhvi5jaty7lbA349tOkdSGob4tQ5A/s320/100_0062.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUX7EPac3ESb_3sNZ0aDjdD2wRFBRlpY9xqo8lSNLyWEWTg1Ma7V1VMBXeCo9j28u7wtEn0XiQxA0nXK6PEVDDaRlYKnLwL9mrAHUwqh5puUAg5AW3Q7kY9dBP5n3jf8gTY_3/s1600/100_0067.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541844935743745826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUX7EPac3ESb_3sNZ0aDjdD2wRFBRlpY9xqo8lSNLyWEWTg1Ma7V1VMBXeCo9j28u7wtEn0XiQxA0nXK6PEVDDaRlYKnLwL9mrAHUwqh5puUAg5AW3Q7kY9dBP5n3jf8gTY_3/s320/100_0067.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd12OuDIipCHSyJNZO392mZvOxxk7t74YEWgp5kNV3s5PQD-5qs9WNwEYtXvkPLhNO_0pn6DzRqLBqH5zbGBB9xuOoHcvYA1JBkG5sjVhSpbONE-encCFSbBr1MrERrglarNY/s1600/100_0064.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541848779567118754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd12OuDIipCHSyJNZO392mZvOxxk7t74YEWgp5kNV3s5PQD-5qs9WNwEYtXvkPLhNO_0pn6DzRqLBqH5zbGBB9xuOoHcvYA1JBkG5sjVhSpbONE-encCFSbBr1MrERrglarNY/s320/100_0064.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqN0NRsJGMxCsV91IPTZv4UIZpOZH6_V76mVofRWfAWOBe1ryRnN1wBcCC2lELs6UCbHgFATzozMBjaejvI_TU7jviWbZZUdxym1dApICgYpZ95DMQyu5E76PirXM4f5fpumXk/s1600/100_0081.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541850424716777154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqN0NRsJGMxCsV91IPTZv4UIZpOZH6_V76mVofRWfAWOBe1ryRnN1wBcCC2lELs6UCbHgFATzozMBjaejvI_TU7jviWbZZUdxym1dApICgYpZ95DMQyu5E76PirXM4f5fpumXk/s320/100_0081.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3v02O0JgvMnrXP418behsuy66nyBK2ZKL-MAOU5BA9cYA6NjQ2ckidX63DpE0F1UMJyJ0ViKWi-rKPtcHF7_eAQKN1ybtGDDPGQTi9JWDZePMdv6_Sb0daKLv0U0p9EwdqSj/s1600/100_0085.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541850407743822818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3v02O0JgvMnrXP418behsuy66nyBK2ZKL-MAOU5BA9cYA6NjQ2ckidX63DpE0F1UMJyJ0ViKWi-rKPtcHF7_eAQKN1ybtGDDPGQTi9JWDZePMdv6_Sb0daKLv0U0p9EwdqSj/s320/100_0085.JPG" /></a><br /><br />Wow, the canals. Every direction you gaze is a perfect postcard picture. I'd have to tear the boys away from every bridge..all of us were simply amazed.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX2bTzcMNOkdK1vFE26hikZyQ23oLXoK8qxLLRHwAixlfyRdtEbpe_m5VS2wSoJf9ubDT9sIbIs5aruXtHKkWg9HvRizZRPoKZqVRpCdqINnEtrX0u2tfRxucKLSkEdmJuSj4/s1600/100_0161.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541865311516185682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX2bTzcMNOkdK1vFE26hikZyQ23oLXoK8qxLLRHwAixlfyRdtEbpe_m5VS2wSoJf9ubDT9sIbIs5aruXtHKkWg9HvRizZRPoKZqVRpCdqINnEtrX0u2tfRxucKLSkEdmJuSj4/s320/100_0161.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rEIxF6H17JlURU95UePJMPWmYdS6AI03Q_INJQcU4nTBld9vtK9GpH_ApFtC4z1Tq3NT7oL5Cg_CUE9_u7-sov5Aq59qPhAi2AenPBc0l3K8OgH-O4RnHvyzo4SP9dCKRxB4/s1600/100_0123.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541866316462545794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rEIxF6H17JlURU95UePJMPWmYdS6AI03Q_INJQcU4nTBld9vtK9GpH_ApFtC4z1Tq3NT7oL5Cg_CUE9_u7-sov5Aq59qPhAi2AenPBc0l3K8OgH-O4RnHvyzo4SP9dCKRxB4/s320/100_0123.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzDMjqRuKy-1BC6cRBGnve9MdyKpo9yxSVb4Jj5ED2mBLocjjrvxl4zi3nBWIsELSGlBghGJf3vUUDcZuR-mG8mw4BiiJaYa93q6UQuq9L7zfGqAopS90SmT98q5qWIqU4AwT/s1600/100_0229.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541874207768206482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzDMjqRuKy-1BC6cRBGnve9MdyKpo9yxSVb4Jj5ED2mBLocjjrvxl4zi3nBWIsELSGlBghGJf3vUUDcZuR-mG8mw4BiiJaYa93q6UQuq9L7zfGqAopS90SmT98q5qWIqU4AwT/s320/100_0229.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzQGcGHuS6Ncohh1U5S6QJ9OT59fF703Unbb_dW_c9fS6c4cqB_In63q1ltFgLipsCr953I6MQdj84oEEdsT0TUj8E_3ZdddlhmVuZcNvVId1wp-JT4VNwgX3LkGJx7ZORH01/s1600/100_0228.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541874200042772306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzQGcGHuS6Ncohh1U5S6QJ9OT59fF703Unbb_dW_c9fS6c4cqB_In63q1ltFgLipsCr953I6MQdj84oEEdsT0TUj8E_3ZdddlhmVuZcNvVId1wp-JT4VNwgX3LkGJx7ZORH01/s320/100_0228.JPG" /></a><br /><br />And of course, Rathaus (City Hall). The fountain in the courtyard was a sight of beauty.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5JpZgJo15Ma9lkt9ZmMBR03eEcWRTVTBz73lRXjB5Qyio2duRi3-ofYpYL2e_ZAY2ey1WS_VcYGR4DXShVACC5XTmM1aib9O7vr5M5op-HkBRmhcqqiN4myn-o0s-_bCmJ8a/s1600/100_0150.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541868767735102722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5JpZgJo15Ma9lkt9ZmMBR03eEcWRTVTBz73lRXjB5Qyio2duRi3-ofYpYL2e_ZAY2ey1WS_VcYGR4DXShVACC5XTmM1aib9O7vr5M5op-HkBRmhcqqiN4myn-o0s-_bCmJ8a/s320/100_0150.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHTHtlGSqC0rsV6AmequT_mJyeeIu1kTkw4Gmp2vImxgAa4ZRtLMmks0RRJSiSFZjW7cIf2v7GVtd8m5KTZ0SHGRqhR_NtxD-xKap8AT1ndQBB5tcCF5AYBKyN-uzB76IFuiy/s1600/100_0131.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541868761834577170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHTHtlGSqC0rsV6AmequT_mJyeeIu1kTkw4Gmp2vImxgAa4ZRtLMmks0RRJSiSFZjW7cIf2v7GVtd8m5KTZ0SHGRqhR_NtxD-xKap8AT1ndQBB5tcCF5AYBKyN-uzB76IFuiy/s320/100_0131.JPG" /></a><br /><br />And then we went shopping - whoa ~ Europa Passage<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHb-GHfU7IXnlNr3LHVacHa_kjjkKtVIRuKrZ99cj_gPpGmE3DRDgQu60gAA3AsCQ3rHeGL5tHrBtfi9ilX6kUdWW5FmAgAXim1fceyxF8U7gmTcUaJj4HIN2KoBkdWQstnJM/s1600/100_0231.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541873091379505938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHb-GHfU7IXnlNr3LHVacHa_kjjkKtVIRuKrZ99cj_gPpGmE3DRDgQu60gAA3AsCQ3rHeGL5tHrBtfi9ilX6kUdWW5FmAgAXim1fceyxF8U7gmTcUaJj4HIN2KoBkdWQstnJM/s320/100_0231.JPG" /></a></p><p>After a few days of exploring the city by day..it was time to hit Doris' Diner at night - yum!<br /></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyu7OVZMN2Uf-kXx5N7yyHA58g_vJTGSnI_KYwU2XlFxOpM-tdQApfLmW3SBBfrjidaAZdxfLK9S2RGpzUIdGdCh56EvhtO6rfP_mX5XbmXRCQuO-w1S133KqGUQz-4I8dEDx/s1600/100_0106.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541875694839205778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyu7OVZMN2Uf-kXx5N7yyHA58g_vJTGSnI_KYwU2XlFxOpM-tdQApfLmW3SBBfrjidaAZdxfLK9S2RGpzUIdGdCh56EvhtO6rfP_mX5XbmXRCQuO-w1S133KqGUQz-4I8dEDx/s320/100_0106.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58xs3KldzTNhaWo2oo47gs_6mEzqelSLWYeq2KTg0Ik3S4A8PkH4vTDNxXq9EhmUe3vryYcLYjGy4CZSMxfFBTiPIvJigjVIJbYVfNYYCOas8I1AzXffiNoRN1xUn8VVOEpfj/s1600/100_0105.JPG"><img style="WIDTH: 297px; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541875686750470274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58xs3KldzTNhaWo2oo47gs_6mEzqelSLWYeq2KTg0Ik3S4A8PkH4vTDNxXq9EhmUe3vryYcLYjGy4CZSMxfFBTiPIvJigjVIJbYVfNYYCOas8I1AzXffiNoRN1xUn8VVOEpfj/s320/100_0105.JPG" /></a><br /><br /><p>Well...there you have it! So many wonderful pics had to be left out, as my fingers are currently numb from putting together this post. The fact is, I can't wait to go back - strangely I felt at home. We shall see what the future holds ♥!</p><p>See ya next week and have a fantastic Thanksgiving Holiday my friends!!</p><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com1tag:blogger.com,1999:blog-36827957.post-38681041562272349852010-10-26T15:35:00.000-07:002010-10-26T16:06:27.855-07:00BOO!!Well....where have I been? A bunch of places - GERMANY for one :) Yes, I actually hopped over to Hamburg, Germany with my young sons the first week of October. No husband, just the kids and I. It was amazing...pics will come soon :)<br /><br />Hang tight friends, I'm cooking up new blog entries...I haven't completely abandoned ship!<br /><br />If we miss each other, hope you have a safe and fantastic-ly spooky Halloween 2010!<br /><br /><strong><span style="font-family:times new roman;font-size:180%;color:#ff6600;"><em>Sandy :)</em></span></strong>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com2tag:blogger.com,1999:blog-36827957.post-87895278579885192422010-09-11T07:27:00.000-07:002010-10-26T15:58:40.279-07:009/11<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ0kK3Dv0G5RTWpANht1iOuVnTDaMLRaPD-vj_p7SOOn9X26qnum6dOFOmmiRaZY6JUi2jp3r9ZzAgp7XrBTv7PR6iGagk-qBnAa6LFwX5OW1p5H6A4YKy7glwdWa6fC7osD4/s1600/fire911.jpg"><img style="WIDTH: 320px; HEIGHT: 286px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515663021373261778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ0kK3Dv0G5RTWpANht1iOuVnTDaMLRaPD-vj_p7SOOn9X26qnum6dOFOmmiRaZY6JUi2jp3r9ZzAgp7XrBTv7PR6iGagk-qBnAa6LFwX5OW1p5H6A4YKy7glwdWa6fC7osD4/s320/fire911.jpg" /></a><br /><br /><span style="color:#333333;">Today silently belongs to the many that lost their lives nine years ago.<br />My husband was part of a crew from Los Angeles County Fire that flew over to New York three weeks after the attacks. These guys escorted grieving Fire Families to funerals, held children, supported their "brothers" and families in any way possible.<br />When my husband returned from the trip, he was a changed person. Something was lost, part of that twinkle in his eye had gone. It was obvious he had left a piece of himself in New York City. To this day we still hold, in a sealed bag, the uniform he wore while walking the ruins of the Twin Towers. NO ONE in this house messes with that bag - some things are forever sacred.<br />Many people lost their lives, however, this is where it hits home for us -</span><br /><br /><span style="color:#000099;"><a href="http://en.wikipedia.org/wiki/September_11_attacks">"A total of 411 emergency workers who responded to the scene died as they attempted to rescue people and fight fires. The New York City Fire Department (FDNY) lost 341 firefighters and 2 FDNY paramedics. The New York City Police Department lost 23 officers. The Port Authority Police Department lost 37 officers, and 8 additional EMTs and paramedics from private EMS units were killed."</color></a><br /><br /><span style="color:#333333;">One year later I boarded a plane with a baby and toddler and flew to New York City. The kids and I wanted to see "Daddy" march in respect for all of New York's fallen firemen at a planned memorial. During our short stay, we visited the Twin Towers site to pay our respects. I can be a pretty tough cookie at times, but will admit that I instantly burst into tears looking upon the site. My kids were too young to remember the visit, but rest assured, we will remind them of the day they indeed paid their respects.<br />Don't forget to love the ones close...</span><br /><br /></span><span style="color:#000099;">Please, please, please don't ever forget...see ya next week ~</span><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com3tag:blogger.com,1999:blog-36827957.post-21787203632435789192010-08-20T16:44:00.000-07:002010-08-21T02:28:46.003-07:00Saturday Afternoon QUICKIE - Super Duper Sloppy Joes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnBIXrBqSaR_q73hMBJr91OAbnGxeLofIUBfYaoP6zIbWT47pfpph1595pTG1j1BvJiYyb3W8mEyQ68M6u3aYduqBh9ZV7Y9O167zVAvf8AxPh74JCIbKTWfzFoXFJCPK2mdb/s1600/pinupBBQ1.jpg"><img style="WIDTH: 252px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5507644549511952434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnBIXrBqSaR_q73hMBJr91OAbnGxeLofIUBfYaoP6zIbWT47pfpph1595pTG1j1BvJiYyb3W8mEyQ68M6u3aYduqBh9ZV7Y9O167zVAvf8AxPh74JCIbKTWfzFoXFJCPK2mdb/s320/pinupBBQ1.jpg" /></a><br /><br />Weekly Reminder: <em><span style="color:#333333;">What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr</span></em><br /><br />Let's get sloppy!...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBQ17dFtcs_wA6XpMdx_DrvL3CBiXcFlkJi9bQO9AOnMgFMmh7IOQEteU1IiFgoIk5-MIQNV3OQAHITeKmLGuRK2AYs6DQeYU2S9m0JY152AExEJW98hWNe0LD89NCXu7uMUP/s1600/sloppy.jpg"><img style="WIDTH: 320px; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5507649417332404802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBQ17dFtcs_wA6XpMdx_DrvL3CBiXcFlkJi9bQO9AOnMgFMmh7IOQEteU1IiFgoIk5-MIQNV3OQAHITeKmLGuRK2AYs6DQeYU2S9m0JY152AExEJW98hWNe0LD89NCXu7uMUP/s320/sloppy.jpg" /></a><br /><br />The end of Summer Vacation also marks the beginning of the Football Season....<br />We're all currently sweating in near 100° degree weather, but the first sight of that "pig skin" gets our family looking for any excuse to consume chili, beer-n-cheese soup, chowder of any type and of course, SLOPPY JOES! Whether it's in a slow cooker on a beach camp-out, or straight from your kitchen...it's a delicious and QUICKIE meal.<br /><br />The "base" recipe for my Super Duper Sloppy Joes is from Food Network, courtesy Rachael Ray.<br />I'm the ultimate recipe tweaker so my version bends toward our family's preference for mega flavor...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnWZu4SA3g_Giv1ADDDrzcqbEa87k4CjhlifCjNTrJMKl7JPK2jT-BZ81IorefcOpR0LEivdBJ9w63CyOy4ut5bnl3-v-eEGU2vdG4vp_TLtwEuuzHg_mZVd95d__bQJCPIgZ/s1600/nomanwich.jpg"><img style="WIDTH: 200px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5507698735529705714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnWZu4SA3g_Giv1ADDDrzcqbEa87k4CjhlifCjNTrJMKl7JPK2jT-BZ81IorefcOpR0LEivdBJ9w63CyOy4ut5bnl3-v-eEGU2vdG4vp_TLtwEuuzHg_mZVd95d__bQJCPIgZ/s320/nomanwich.jpg" /></a><br /><br />No need to ever open a can again! Do it yourself and do it <strong><em>better</em></strong> :)<br /><p><strong><span style="color:#ff0000;"></span></strong></p><strong><span style="color:#ff0000;">Super Duper Sloppy Joes</span></strong> serves 8-10<br />1 TBL. extra virgin olive oil<br />2 lbs. ground Bison (lean ground beef or turkey will work also)<br />1/3 cup brown sugar, packed<br />1 tsp. Montreal Steak Seasoning<br />1 medium onion, chopped<br />1 bell pepper (green or red), chopped<br />2 TBL. red wine vinegar<br />2 TBL. Worcestershire sauce<br />1 29 oz. can of tomato sauce<br />4 TBL. tomato paste<br />1/4 cup BBQ sauce<br />1/4 cup ketchup<br />2 tsp. garlic powder<br />1 tsp. onion powder<br />pinch of salt to taste<br /><br />In a large skillet over medium high heat, add the oil. Add the meat, break it up and begin to brown.<br />Combine the brown sugar and steak seasoning. Add this mixture to the skillet and combine with the meat. When the meat has browned, add the onions and peppers to the skillet. Reduce the heat to medium and add the vinegar and Worcestershire sauce to the meat, cook for 5 minutes.<br />Now, add the tomato sauce, tomato paste, BBQ sauce, ketchup, garlic powder and onion powder to the pan. Stir to combine. Reduce the heat and simmer for 20-30 minutes (or until desired thickness). Season with salt to taste ~<br />Using a large spoon, pile Sloppy Joe mixture onto a crusty roll or onion bun..add shredded cheese and enjoy!<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com1tag:blogger.com,1999:blog-36827957.post-88993520522682961542010-08-14T10:27:00.000-07:002010-08-14T14:09:27.909-07:00Saturday Afternoon QUICKIE - Crochet Cable Hat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJ0-PLsydOE-FuiRdsv79higrS88EuTZ9_nQOwNF0zvZn4RIdOocwclvPfJ9xJstPcHWf_ax7-vjksMFKDBQMI0lXwM10VRAtXgfk3qz1avVnsCK5AdeRM1bkEGJ7lZFSda_J/s1600/pinupknit.jpg"><img style="WIDTH: 222px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505319567587431858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJ0-PLsydOE-FuiRdsv79higrS88EuTZ9_nQOwNF0zvZn4RIdOocwclvPfJ9xJstPcHWf_ax7-vjksMFKDBQMI0lXwM10VRAtXgfk3qz1avVnsCK5AdeRM1bkEGJ7lZFSda_J/s320/pinupknit.jpg" /></a><br /><br /><div>Weekly Reminder: <em><span style="color:#333333;">What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr</span></em><br /><br />Let's make some head gear - YIPPY!...</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiKo1Z2GpyslUIkWVz7U1cgK9X6zE9yTERavzIHqJVnItgTEZVbx3py6EWI2GcviAAZ8g1Tpxye8UeYlB5VWI72lopNoz4WJc-mg8Ltm4crchJjYw_QbRzK1GV9veSgDUT40s/s1600/Photo+download+July+2009+294.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505320513314644514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiKo1Z2GpyslUIkWVz7U1cgK9X6zE9yTERavzIHqJVnItgTEZVbx3py6EWI2GcviAAZ8g1Tpxye8UeYlB5VWI72lopNoz4WJc-mg8Ltm4crchJjYw_QbRzK1GV9veSgDUT40s/s320/Photo+download+July+2009+294.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBJujmYrM4I5I8hMFNFVnSF66gqzfCQ0wjcS_ufjt_d1CqGOTtGcWSTl2RbeWSdU8ASTrjObZgTMjBgt6-ZMSM7CqxVzSF52GKr2d9VPtzkk1rhBwGyHge9J6g_GhV8hGSD78/s1600/Photo+download+July+2009+291.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505335956315177282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBJujmYrM4I5I8hMFNFVnSF66gqzfCQ0wjcS_ufjt_d1CqGOTtGcWSTl2RbeWSdU8ASTrjObZgTMjBgt6-ZMSM7CqxVzSF52GKr2d9VPtzkk1rhBwGyHge9J6g_GhV8hGSD78/s320/Photo+download+July+2009+291.JPG" /></a><br />Let's do a craft this week!<br />Okay, please forgive the horrible photo quality above...the important factor here, however, is that the pics here are of a crochet cabled hat that I actually made. The <a href="http://www.rheatheylia.com/index.php?page=patterns&id=5">WONDERFUL WEBSITE</a> that I discovered this pattern at last year has a MUCH better pic...however, I'm against stealing...so for now you'll be forced to suffer looking at mine. :)<br />Trust me, it is NO EASY task creating the cable effect via crochet..but it can be done. What pushed me through this pattern you ask? The fact that I was making it for a gal at my church who was suffering from cancer (her cancer is in remission as I type, yes!!) and this beautiful-fashionable woman deserved to look fab and stay warm at the same time.<br />So.....I know we're all sweltering while reading this entry, but guess what is around the corner, my friends ~ F-A-L-L!!! It will be here before you know it..so grab your crochet hooks and get ahead of the pack - you can do this! You too can be a Hooker, like me (*smirk*) ~<br /><br /><strong>**<span style="color:#993399;"><span style="color:#cc0000;">N</span><span style="color:#009900;">O</span>T</span><span style="color:#ff9900;">E</span>**</strong><br />In the spirit of blog respect, I've decided not to post the actual pattern in this week's <strong><span style="color:#cc0000;">SAQ</span></strong> (Saturday Afternoon Quickie). This <a href="http://www.rheatheylia.com/index.php?page=patterns&id=5">LINK</a> (same as above) will lead you to the most updated and printable version of the mentioned FREE pattern AND many other clever patterns.<br />I will, however, offer you a tip from my experience with this hat...using a "J" sized hook created a very generous sized hat...so if you have a large head or plan on tucking your long hair underneath, then no worries. When I begin my new hat this week, I'm going to try an "I" sized hook to start - then graduate to an "H" when the pattern asks me to size down. I tend to crochet a bit tighter than most...so we'll see if my new creation is the perfect fit!<br />Also..I used a "G" hook for the last two rows of the brim, as I wanted to give it some "grab" around the face.<br />Please, please, please send me pics if you try to make this hat! I would love to see your creations ~<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com0tag:blogger.com,1999:blog-36827957.post-85625785408529528952010-08-08T15:50:00.001-07:002010-08-08T17:35:32.400-07:00Saturday Afternoon QUICKIE - Fresh Apple Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2IfIKICFNsz3PnqdnjS95O_dNoO5w3AyTGY1Li6NLhKcbfsBvueAhcS9oPL9G1U2mN9W-f_AJixKOV3VosER-zq4EAATNCBVtorPBiPbDXkOipnGnlYKyqRMwQbsE9p2fpsTW/s1600/pinupbaking.jpg"><img style="WIDTH: 237px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503179682695605650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2IfIKICFNsz3PnqdnjS95O_dNoO5w3AyTGY1Li6NLhKcbfsBvueAhcS9oPL9G1U2mN9W-f_AJixKOV3VosER-zq4EAATNCBVtorPBiPbDXkOipnGnlYKyqRMwQbsE9p2fpsTW/s320/pinupbaking.jpg" /></a><br /><br /><div>Weekly Reminder: <em><span style="color:#333333;">What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr</span></em><br /><br />Let's make a pie - YUM!...</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij53Do64NRfcBvJfauCqItOmBWXpVJyRRkD9ntDkW9OSdPl1lLx6hJgdau76Whe_gqG6Pr0aA3HwCYXL8A-IFwdeOcKpV3AKQCXC3f6lzW7KUk-KfX93Qb7UMNsvQJ0_vBcfTc/s1600/DSCN0078.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503180846402561234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij53Do64NRfcBvJfauCqItOmBWXpVJyRRkD9ntDkW9OSdPl1lLx6hJgdau76Whe_gqG6Pr0aA3HwCYXL8A-IFwdeOcKpV3AKQCXC3f6lzW7KUk-KfX93Qb7UMNsvQJ0_vBcfTc/s320/DSCN0078.JPG" /></a><br /><br />Well, years ago I was searching for a decent apple pie recipe..and stumbled upon the baker's discussion forum for the Pillsbury Bake-Off® Contest winners. Ummm..somehow I gained access to the forum (shrugging my shoulders, hands up)...and the recipes they were sharing with each other. Can I ask you, what's a young wife to do...who’s trying to impress her new husband? Take a freakin' peek, of course. Let's just say someone must have caught on to the "security breach", and the next day any further access was denied. That's fine, my brief visit was worth it. Hmmm, let's just say that one of the recipes I "accidently" skimmed over, plus some personal tweaking, inspired my apple pie recipe.<br />So, if I'm not hauled off to jail for this admission (hello, not my fault you webmasters!)...maybe you'll see more “inspired” pies and cakes here in the future - (wink!)<br /><br /><strong><span style="color:#ff0000;">Fresh Apple Pie</span></strong><br /><strong>Pie Crust:</strong><br />2 cups flour<br />2 TBL. white sugar<br />1/2 tsp. baking powder<br />3/4 tsp. salt<br />1/3 cup shortening<br />1/3 cup very cold unsalted butter, cubed<br />2 tsp. cider vinegar<br />1 TBL. canola oil<br />5 TBL. heavy whipping cream<br />1 egg, beaten with 1 tsp. water<br />sugar for sprinkling<br /><br /><strong>Apple Filling:</strong><br />6 cups (approx. 7-8 apples) organic Granny Smith apples, pared, cored, and thinly sliced<br />3/4 - 1 cup of white sugar (depends on how tart apples are)<br />4 TBL. cornstarch<br />1 tsp. ground cinnamon<br />1/2 tsp. ground nutmeg<br />2 tsp. brown sugar<br />1/2 tsp. vanilla extract<br />1 1/2 TBL. butter, cubed<br /><br />In a small bowl mix the first four (4) ingredients (dry stuff). Dump into the food processor. Add the shortening and cubed butter and pulse until you see very small chucks.<br />In another small bowl mix together the vinegar, oil and heavy cream. Slowly add this mixture while the processor is on low speed. When the crust dough pulls away from the sides of the bowl, stop the processor. You can add a TBL of water or more if the dough seems dry...just don't go overboard!<br />Form the dough into two disks, place between waxed paper..and refrigerate for one hour.<br />Flour your board and roll out one disk into a 10" round. Place it into a 9" pie plate. Prink the bottom 4-5times with a fork.<br /><br /><em>Now for the filling..</em><br />In a large bowl, mix together the first seven (7) ingredients for the filling. Place filling in the pie plate. Dot with remaining butter. Roll out remaining dough disk and place on top of the filling. Trim excess and seal the edges of the pie. Make four slits in the top crust. Brush some of the egg mixture on the top and sprinkle with sugar.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1JSBDktOo3S-SpfJkm3ibxV73aFMnUei2LeK4tvPgNAZXZyMPI8fLsBo5QXzo1lCNb8NruihItz9IGqhuoffeOhI4pTfq5VhMhpVisy3aRPsiRUzukoPW5Vkl2YUqYmMT3zW/s1600/DSCN0075.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503189202868467202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1JSBDktOo3S-SpfJkm3ibxV73aFMnUei2LeK4tvPgNAZXZyMPI8fLsBo5QXzo1lCNb8NruihItz9IGqhuoffeOhI4pTfq5VhMhpVisy3aRPsiRUzukoPW5Vkl2YUqYmMT3zW/s320/DSCN0075.JPG" /></a><br /><br />Bake in the center of the rack in a 400° preheated oven for twenty (20) minutes. Now reduce to 375° and bake for another forty (40) minutes or until the juices are bubbling inside and the crust is golden brown. Cover the edges with foil if necessary to prevent burning.<br />And POOF...you got yourself a pie!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpt8zUDs8Up_ZCxMOrsSvfZYszHiYEx5RSVm6x_NHxKbHEfqUe87_-d1_B9vd62D-tugl7MxkKDv-GX_4pj6CPErm7zLNz2nIoUKs9xVPYk-dWBD_I3WlIvRVBgPI_mYmn63X/s1600/DSCN0076.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503190702925731442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpt8zUDs8Up_ZCxMOrsSvfZYszHiYEx5RSVm6x_NHxKbHEfqUe87_-d1_B9vd62D-tugl7MxkKDv-GX_4pj6CPErm7zLNz2nIoUKs9xVPYk-dWBD_I3WlIvRVBgPI_mYmn63X/s320/DSCN0076.JPG" /></a><br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com4tag:blogger.com,1999:blog-36827957.post-44365137564170285572010-07-31T11:31:00.000-07:002010-08-02T22:51:01.990-07:00Saturday Afternoon QUICKIE - Summer Steak Marinade<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysnfJ4qV9lStwEHF3yzjUshRxqMKRFYj2kFK50-nga934wAafXPsJQfT-WTkEKp6BFQQMrW5OYaU_-cTCSLqB-FkNE2ygee2mpRIQsc1suPo2PWQPDoFMsuzHP3fMkFhCZsIS/s1600/cowgirltriangle.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500142833127695298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysnfJ4qV9lStwEHF3yzjUshRxqMKRFYj2kFK50-nga934wAafXPsJQfT-WTkEKp6BFQQMrW5OYaU_-cTCSLqB-FkNE2ygee2mpRIQsc1suPo2PWQPDoFMsuzHP3fMkFhCZsIS/s320/cowgirltriangle.jpg" /></a><br />Weekly Reminder: <em><span style="color:#333333;">What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr</span></em><br /><br />Let's make some marinade - SIZZLE!...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhe8tSBQamkzdjmPLMjBBVgreCYfUjTVDBaGuC_12zyVNbqqVUAc2UHiYhesXLLaDLRceePfYvOb2bOW1oqfQekyJi2Y0m55hrIBhPAeEQOTq_4vjqvcDqKWX5riztZod_1ND/s1600/DSCN0067.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500599101778823234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhe8tSBQamkzdjmPLMjBBVgreCYfUjTVDBaGuC_12zyVNbqqVUAc2UHiYhesXLLaDLRceePfYvOb2bOW1oqfQekyJi2Y0m55hrIBhPAeEQOTq_4vjqvcDqKWX5riztZod_1ND/s320/DSCN0067.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAP4xs-R3v7drRdO5MgpFeOq15ysNn5oJRqZ-FlfqxHa1Wb2fnkonL9CRbk9aqch_fqPr0TcbFmFl0WufmQi-tncLOSXVrSP2fOOdhVZ5C0-RJTgHUtcoL8_wiA9D-uSL0vTX/s1600/DSCN0070.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500599718605992914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAP4xs-R3v7drRdO5MgpFeOq15ysNn5oJRqZ-FlfqxHa1Wb2fnkonL9CRbk9aqch_fqPr0TcbFmFl0WufmQi-tncLOSXVrSP2fOOdhVZ5C0-RJTgHUtcoL8_wiA9D-uSL0vTX/s320/DSCN0070.JPG" /></a><br />**Look at my handsome boy helping peel the garlic...**<br /><br /><strong><span style="color:#ff0000;">Summer Steak Marinade</span></strong> for 3-5 lbs. of meat<br />1/4 cup E.V.O.O - extra virgin olive oil<br />1/4 cup balsamic vinegar<br />1/4 cup Worcestershire sauce<br />1/4 cup soy sauce<br />2 tsp. Grey Poupon Deli Mustard w/ horseradish<br />3 tsp. garlic gloves, finely minced<br />2 tsp. brown sugar<br />Kosher salt and pepper to taste<br /><br />Add all ingredients to a medium bowl, whisk to combine...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcsF1TsFe50Pyl6Utlt2LlDhSfwJXpVdnS2AGW7f0dCkQHjBVgEceYXmB-soO5uUmNr9HvhXGvYOjc9TQVHSfRn4yOJwD-hULnwz1wMdaaFpW21e82Ze61XkxFqxMCXdBF9pY/s1600/DSCN0074.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500600192538420962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcsF1TsFe50Pyl6Utlt2LlDhSfwJXpVdnS2AGW7f0dCkQHjBVgEceYXmB-soO5uUmNr9HvhXGvYOjc9TQVHSfRn4yOJwD-hULnwz1wMdaaFpW21e82Ze61XkxFqxMCXdBF9pY/s320/DSCN0074.JPG" /></a><br /><br />Now, I usually marinade my boneless Top Sirloin steaks for, um, about 4 hours. This is where you have to play with what works for you - I prefer a "stronger" hint of the balsamic...<br />I have marinaded meat as little as 2 hours, and though it was good...I think the longer the better!<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!<br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/248/8C3549CB19C7E426141D4E466F98ED55.png" style="border: 0 !important; background: transparent;"/></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com2tag:blogger.com,1999:blog-36827957.post-3696308381997443042010-07-24T09:27:00.000-07:002010-07-24T15:01:32.196-07:00Saturday Afternoon QUICKIE - Marmorkuchen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxc7kFpAIR2PH6Col420ij6YmR7nHkQwReQ3lmZWNnfEb1kZ1Xu6THn-BXV4iH61BZMMMw6aTtox4YoafeYMgraPb-Cp90PFemOFGe6h7H5h1xcDowBE_UThSRnWgj3dSfY5U/s1600/Pin-up-Girl-on-Scale-Print-C12175827.jpg"><img style="WIDTH: 250px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5497510944723686050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxc7kFpAIR2PH6Col420ij6YmR7nHkQwReQ3lmZWNnfEb1kZ1Xu6THn-BXV4iH61BZMMMw6aTtox4YoafeYMgraPb-Cp90PFemOFGe6h7H5h1xcDowBE_UThSRnWgj3dSfY5U/s320/Pin-up-Girl-on-Scale-Print-C12175827.jpg" /></a><br />I missed last week...got some drama going on...you know how that goes, right? (wink!)<br /><br />Weekly Reminder: <em><span style="color:#333333;">What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr</span></em><br /><br />Let's make a Marble Cake - YUM!...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSjBvWjWYMSkEgcGaFxDgmu6b-AxQFeu1bXssd0t7dhYRdkTu3Q-M4IQktjXa3YhnTh89FbgsPiikWUq5-nA1ESGt1Ms5BdfxT5ZVY_6tN37-9XybJqNfZS0Z5EP3ZWhqLqhD/s1600/DSCN0047%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5497527631544939778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSjBvWjWYMSkEgcGaFxDgmu6b-AxQFeu1bXssd0t7dhYRdkTu3Q-M4IQktjXa3YhnTh89FbgsPiikWUq5-nA1ESGt1Ms5BdfxT5ZVY_6tN37-9XybJqNfZS0Z5EP3ZWhqLqhD/s320/DSCN0047%5B1%5D" /></a><br /><br /><strong><span style="color:#ff0000;">Orangen-Marmorkuchen (German Marble Cake)</span></strong> serves 10-12<br />2 sticks + 2 TBL. salted butter (yes, salted, relax!)<br />1 3/4 cups of white sugar<br />4 eggs, separate<br />2 tsp. vanilla extract<br />2 3/4 cups of flour, sifted<br />2 tsp. baking powder (add 1/4 tsp. if you are at a "Sea Level" elevation)<br />1/2 cup heavy cream<br />1/3 cup water<br /><br />Cocoa Marble:<br />3 TBL. cocoa powder<br />3 TBL. rum (in the pic, I used the standard Bacardi...Try Bacardi Select for a deeper flavor!)<br />1/4 milk (has to have SOME fat - 2%, whole, etc..)<br />1/2 tsp. pure orange extract oil<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFz_xw8gpuIu1Mvi0bwjKKajfo_GM3H4GkyHwKXnJ8urn0YkF5Ptxs91Zletog_lvZhVkWaYTN5r8kpzJwaGhCbs4E0j9NVYqH7r0yFj8INAlR09K32lpL8Bt6IPf3xqWc127/s1600/DSC02045.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5497531738597301954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFz_xw8gpuIu1Mvi0bwjKKajfo_GM3H4GkyHwKXnJ8urn0YkF5Ptxs91Zletog_lvZhVkWaYTN5r8kpzJwaGhCbs4E0j9NVYqH7r0yFj8INAlR09K32lpL8Bt6IPf3xqWc127/s320/DSC02045.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviRZR6akKXiXkwRH1LH9DzsVZD2RrTnuv80Gq0g0WtybZZ0ISG4GhB26-3akwlRs3wgqPZP2HJJqzwGThayVhTlqq10h89yXA6luDzZzMWzgf6uLiCYdmdntqGbmuNounhmWC/s1600/DSC02046.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5497532075228950962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviRZR6akKXiXkwRH1LH9DzsVZD2RrTnuv80Gq0g0WtybZZ0ISG4GhB26-3akwlRs3wgqPZP2HJJqzwGThayVhTlqq10h89yXA6luDzZzMWzgf6uLiCYdmdntqGbmuNounhmWC/s320/DSC02046.JPG" /></a><br /><br />Sift together the flour and baking powder, set aside.<br />Using your KitchenAid mixer (or large bowl), cream the butter, egg YOLKS and 1 cup of sugar.<br />In a separate bowl, using a hand mixer, whip egg WHITES and remaining 3/4 cup of sugar until soft peaks are formed.<br />Fold the egg whites mixture into the butter yolk mixture, combining well.<br />Now, add vanilla extract, milk, water and the sifted flour mixture. Combine well, but don't over beat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanYjlkwzZmTKRfL08U76Tga4KiYStYA1HHCLvYYSGiLj6Vuuk8qMYr9Z4j_1zXy4f1mCyU_nC71V4xo5LNdRCgTkrf_UQ1D5iez1WGj8f_MpdlwGxiNlyeIPAt9qyePacFXeY/s1600/DSC02043.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5497531436666552674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanYjlkwzZmTKRfL08U76Tga4KiYStYA1HHCLvYYSGiLj6Vuuk8qMYr9Z4j_1zXy4f1mCyU_nC71V4xo5LNdRCgTkrf_UQ1D5iez1WGj8f_MpdlwGxiNlyeIPAt9qyePacFXeY/s320/DSC02043.JPG" /></a><br /><br /><div><strong><em>Now for the marble</em></strong> -<br />In a separate smaller bowl, remove 1/3 - 1/2 of the batter. Whisk in cocoa powder, rum, milk, and orange extract until perfectly combined..make SURE there are no lumps!<br />Spray your Gugelhopf mold (in other words, a bundt cake pan) with Pam for Baking.<br /><br /><strong><em>Now let's layer...</em></strong><br />Pour 1/2 of the vanilla batter into the mold. Next, pour all of the chocolate rum batter. Finish off by pouring the remaining vanilla batter on top.<br />Run a fork or butter knife from the bottom, up toward the top of the batter, with a delicate dragging motion - this is creating your marble.<br /></div><div>Finally, using a spatula, gently smooth over the top of the batter to create an even surface.<br />Bake at 350° degrees for about 45-55 mins. This is the tricky part..I live at a higher elevation (4,367 feet approx.) so stuff takes longer to bake. For all of you, "at Sea Level," peeps..start running a cake tester through your creation starting as early 35-40 minutes.<br />Sprinkle with powdered sugar on top..and get yourself a fantastic <a href="https://www.newhallcoffee.com/catalog_index.htm">cup of coffee</a> (Brazilian Santos Grade A is stellar!)!</div><br /><em>Just a quick note</em>: this kuchen is sweet, but NOT super sweet. If you NEED more sugar..feel free to bump up the sugar 1/4 of a cup...<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week (hopefully)!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamZdWEyAgLtgSj2fTwWeu6cyfpL5fqCFQPYB6geolk95qaKoFWOmWYjfMlxirypWV43aBoYSkVxabj_qN2Tajboa0NiqM8N3LAyAlWPRPblUI2Nqmo7Ts_le9WRhhZjiSn2C_/s1600/351D5437533D701D4ED6DC39B9839647.png"><img style="cursor:pointer; cursor:hand;width: 124px; height: 113px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamZdWEyAgLtgSj2fTwWeu6cyfpL5fqCFQPYB6geolk95qaKoFWOmWYjfMlxirypWV43aBoYSkVxabj_qN2Tajboa0NiqM8N3LAyAlWPRPblUI2Nqmo7Ts_le9WRhhZjiSn2C_/s320/351D5437533D701D4ED6DC39B9839647.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5497596073005546786" /></a>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com0tag:blogger.com,1999:blog-36827957.post-10813299610718241352010-07-10T16:20:00.000-07:002010-07-10T18:45:07.622-07:00Saturday Afternoon QUICKIE - Custom Lip Balm<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirRKIo4ndNN4jWeDXq2-X-xwNDxteXzqcwOKy6-3KYzRIaesDJ5UNkATA-0h7SUDEvvgkbPjsxsq7SfSBlcX_x4WvdRy5aLdFNfLlV4PFKlry3nL6pkFk7pFhVeo-rSlZYRKT/s1600/PinUpModel-main_Full.jpg"><img style="WIDTH: 228px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5492422373442379026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirRKIo4ndNN4jWeDXq2-X-xwNDxteXzqcwOKy6-3KYzRIaesDJ5UNkATA-0h7SUDEvvgkbPjsxsq7SfSBlcX_x4WvdRy5aLdFNfLlV4PFKlry3nL6pkFk7pFhVeo-rSlZYRKT/s320/PinUpModel-main_Full.jpg" /></a><br /><strong>Sorry</strong> I missed last week...got some drama going on...you know how that goes, right? (wink!)<br /><br />Weekly Reminder: <em><span style="color:#333333;">What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr</span></em><br /><br />Let's make some Lip Balm - YESSS!...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUoFGWY1LFEX_lFVKYTJFmZPW2RrsEEMjpdXcbj5_z8C7yfJ8ogYlkDa_f6sqDg3BfFsItE0HVnC28YkRERLBaRGxQ3K2RmOZG7CR23Ni_D1Gc5g45qbmimgAQ5zGKHUxtYou/s1600/DSCN0064%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5492452084231122322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUoFGWY1LFEX_lFVKYTJFmZPW2RrsEEMjpdXcbj5_z8C7yfJ8ogYlkDa_f6sqDg3BfFsItE0HVnC28YkRERLBaRGxQ3K2RmOZG7CR23Ni_D1Gc5g45qbmimgAQ5zGKHUxtYou/s320/DSCN0064%5B1%5D" /></a><br /><br /><strong><span style="color:#ff0000;"><u>Here's a basic guide for creating your own lip balm recipes ~</u></span></strong> 20 grams makes approx. 4 tubes<br />20% Beeswax<br />25% solid at room temperature oil (Coconut Oil, Palm Oil, <b>Shea Butter</b>, Lanolin, etc.)<br />15% brittle at room temperature oil (Regular Cocoa Butter, Palm Kernel Oil, etc.)<br />40% liquid oil at room temperature (Sweet Almond Oil, Olive Oil, Avocado Oil, <b>Apricot Kernel</b>, etc.)<br />6-12 drops of edible essential oil<br />4 lip balm tubes (.15 oz) and caps.<br />rubberband<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSwam8cQs4bN9VeWMbMb6VQw-3g59duvFwSgQ31F78UOI3qgt6C_isjKoASt6hkJhsJ27gA8QXvRyDoAp64YMwuxiX9TwK26pAsmVxogP9B6fndU7r0lhZkaejcjIXGCiUUl3/s1600/DSCN0065%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5492452688062703314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSwam8cQs4bN9VeWMbMb6VQw-3g59duvFwSgQ31F78UOI3qgt6C_isjKoASt6hkJhsJ27gA8QXvRyDoAp64YMwuxiX9TwK26pAsmVxogP9B6fndU7r0lhZkaejcjIXGCiUUl3/s320/DSCN0065%5B1%5D" /></a><br />Heat everything up EXCEPT the E.O's (essential oils) in a Pyrex 1 cup measure, within a double boiler. Just as soon as the last of the wax melts, move the pot off of the direct flame.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnrAB0-yE_yZ_cTeopG3deC7FSTcZzjpvb9QL-dSiKBTli7Uo_Bu84nHnAn0b0Kb9Q5Ffljom29F1myQ-CR9RsLnqustnDI5qTe6a6PUdZsUE5SkDBd0lYqqYufyScWA3EGKV/s1600/DSCN0066%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5492453326434453474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnrAB0-yE_yZ_cTeopG3deC7FSTcZzjpvb9QL-dSiKBTli7Uo_Bu84nHnAn0b0Kb9Q5Ffljom29F1myQ-CR9RsLnqustnDI5qTe6a6PUdZsUE5SkDBd0lYqqYufyScWA3EGKV/s320/DSCN0066%5B1%5D" /></a><br />Take a rubberband and bind together the tubes...trust me, this method eliminates spills and frustration.<br />NOW add your E.O.'s or flavor oils....<br />Using a popsicle stick, mix the melted oils, waxes and E.O's together.<br />Using a clean pipette, draw up the mixture, then fill the tubes. If you don't have pipettes...pour very carefully!<br />Let sit for an hour or more...cap...enjoy!<br /><br />Yes, indeed there are some "finishing" instructions related to filling these tubes, but unless you're giving them as gifts, don't sweat it.<br />Remember, you can customize your creations by adding different flavorings and essential oils to get the desired effect you are after. AND if you don't have "tubes", shoot..use whatever <strong><u>clean</u></strong> container you have!<br />Now, I can't give away my special "combo" of the above percentages (I did bold a few ingredients, however :))....as I still sell products from time to time, however, this guide is pretty much a "no-brainer"..you can't fail using it.<br />This balm offers a soft, moisturized, "pin-cushion" kissable effect on your lips..not a high gloss.<br />If MAJOR SHINE is what you're looking for, then throw in some castor oil by all means (whoops! there goes a secret!).<br />I can develop some serious chapped lips in the summer, and my formulation can banish nasty lips within 2-3 days. A little tweaking and you will easily find your perfect "combo" as well!<br /><br /><strong><span style="color:#ff0000;">PLEASE READ:</span></strong> DO NOT LEAVE THIS BALM IN A HOT CAR!! Your creation is a fine natural product...so that means the oils can go rancid and it will melt!! Just sayin'<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com0tag:blogger.com,1999:blog-36827957.post-29324536963318565762010-06-26T13:05:00.000-07:002010-06-27T08:34:59.779-07:00Saturday Afternoon QUICKIE - Hummingbird Feeder Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuzqAIFq3zwEYFFeUCUvftdcKM7m-oTB5jhgn992aGB0kmVKPdEtuPm7aUV3-rseqcuoe7Sb5S7m4WcVyU0t6KVjLf3LCfdD_K1A3SNT-RPT_kNmGsXDSfbU7WBCek6ivFKsy/s1600/abccover-girl.jpg"><img style="WIDTH: 254px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487176835456493074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuzqAIFq3zwEYFFeUCUvftdcKM7m-oTB5jhgn992aGB0kmVKPdEtuPm7aUV3-rseqcuoe7Sb5S7m4WcVyU0t6KVjLf3LCfdD_K1A3SNT-RPT_kNmGsXDSfbU7WBCek6ivFKsy/s320/abccover-girl.jpg" /></a><br />It's <em><strong>that</strong></em> time again.......<br />Weekly Reminder: <em><span style="color:#333333;">What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr</span></em><br /><br />Let's make Hummingbird Feeder Food - YAY!...<br /><br />Ooooo, I LOVE LOVE LOVE Hummingbirds! They love me too, as I consistantly refill the feeder for them on my porch :)<br />Talk about a QUICKIE, this recipe is so fast, so easy...you'll be amazed. The result is less messy (NO FOOD COLORING) and also so much cheaper than what can be found at your local garden center. You'll never troll the isles in Walmart for this stuff again, promise (wink!).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU8pnnPVIA80VZzbUDlemqqaRWNpmTzhlRUCpBwi9GPkB-iZfdtQlmIGCYHyKWRoHhKBBFdLtqGDGtyJbjpve5lOXs3SvmAAgS-46FCoAvAmy0j0sClXgpFQuc8fCu9yBks9L/s1600/hummy1.jpg"><img style="WIDTH: 320px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487193136836403122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU8pnnPVIA80VZzbUDlemqqaRWNpmTzhlRUCpBwi9GPkB-iZfdtQlmIGCYHyKWRoHhKBBFdLtqGDGtyJbjpve5lOXs3SvmAAgS-46FCoAvAmy0j0sClXgpFQuc8fCu9yBks9L/s320/hummy1.jpg" /></a><br /><br /><strong><span style="color:#ff0000;">Hummingbird Feeder Food</span></strong> makes 1 cup<br />1 cup water<br />1/4 cup white sugar<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUrhkhyphenhyphenMV1P1mzeOUWfmPIsv-rbbw4_Wg0j3zfsL7U1UxTRt8hIHpvUOgu-VAsLnfoeG3VE0lF3nyNg8WRo_3SinMkYC43qJblCM6C0R1VMP_W_q3omEGb6PPAJcUJ0bxpNPg/s1600/hummyfood.JPG"><img style="WIDTH: 306px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487186319351519330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUrhkhyphenhyphenMV1P1mzeOUWfmPIsv-rbbw4_Wg0j3zfsL7U1UxTRt8hIHpvUOgu-VAsLnfoeG3VE0lF3nyNg8WRo_3SinMkYC43qJblCM6C0R1VMP_W_q3omEGb6PPAJcUJ0bxpNPg/s320/hummyfood.JPG" /></a><br /><br />Directions: Microwave 1 cup of water in a glass Pyrex measuring cup for 3 mins - <span style="color:#ff0000;"><strong>NOTE</strong>: water MUST reach a BOIL before adding sugar if using the microwave method. On the stove top, you can bring both water and sugar to a quick boil before allowing to cool. This necessary step helps to discourage bacterial growth</span> (Thank you <b><a href="http://alittleofthisthatandtheother.blogspot.com/">Tamerie</a></b>!!). Add 1/4 cup of sugar and stir until dissolved. Let cool to room temperature. Pour into an emptied and cleaned feeder globe. Reassemble feeder, hang...watch those beauties come from miles around. :)<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com3tag:blogger.com,1999:blog-36827957.post-34200645160250872322010-06-19T14:51:00.000-07:002010-06-19T15:12:32.135-07:00Saturday Afternoon QUICKIE - Dane CookPreparing for Father's Day is hogging up my Saturday...so no recipe or craft to share this week, I'm afraid. Never fear, I have something already in the works for next weekend...<br />Here's a funny clip reminding us all about one of a woman's special gifts....enjoy :) Please be aware, this clip contains strong language (don't play around the kiddies!!)...but man, is it funny.<br />p.s. - remember to disable my music at the bottom before you begin the video!<br /><br /><object width="445" height="364"><param name="movie" value="http://www.youtube.com/v/LlXuzIDaVvI&hl=en_US&fs=1&rel=0&color1=0x234900&color2=0x4e9e00&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/LlXuzIDaVvI&hl=en_US&fs=1&rel=0&color1=0x234900&color2=0x4e9e00&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="415" height="364"></embed></object>ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com0tag:blogger.com,1999:blog-36827957.post-30114650615588257722010-06-12T15:53:00.000-07:002010-07-24T09:26:24.405-07:00Saturday Afternoon QUICKIE - German Dill Salad Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBL1g3T-9UwISNXFQ50xCQIa7DkktHkOMwBKEGP2MZ3CctFwSgWotVDHuDk0w7ej2OJU9h-6gmdPuv3lXp9mOubVHOxFO4gNidoZj8yJ8v2g7rSufuegbLoe29kPnTjGM57Ij/s1600/il_430xN_77287630.jpg"><img style="WIDTH: 245px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482037324356362434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBL1g3T-9UwISNXFQ50xCQIa7DkktHkOMwBKEGP2MZ3CctFwSgWotVDHuDk0w7ej2OJU9h-6gmdPuv3lXp9mOubVHOxFO4gNidoZj8yJ8v2g7rSufuegbLoe29kPnTjGM57Ij/s320/il_430xN_77287630.jpg" /></a><br /><br />What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr<br /><br />Let's make the dressing - YUM...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2Az8fjFWALGVOoiftORBfniyd4nNbWF-N1fLKJ0jZ8scuZcAMEg1nYdB4yBP2IIJ1cwI2E8B0rX_EYlTSQHdegYlIfjF-3VVZndzy7rkEnkOh84gtE24NZgj3UsnKdMBwlNr/s1600/DSCN0046%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482036418530483378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2Az8fjFWALGVOoiftORBfniyd4nNbWF-N1fLKJ0jZ8scuZcAMEg1nYdB4yBP2IIJ1cwI2E8B0rX_EYlTSQHdegYlIfjF-3VVZndzy7rkEnkOh84gtE24NZgj3UsnKdMBwlNr/s320/DSCN0046%5B1%5D" /></a><br /><br />Well....summer is knocking at our door....salad weather is almost here....my rear-end needs more salads, quick. Yes, I created this dressing based on an older recipe I printed years ago (don't remember where I got it!) - my Oma would have been proud, I think. Simple, fresh and delicious.<br /><br />This week has been CRAZY with the end of school (remember, I homeschool...yes, I'm one of THOSE people :)), so I had to squeeze this post out quick - sorry for the lack of photos. :(<br />Enjoy and get creative...I hope you like it!<br /><br /><strong><span style="color:#ff0000;">German Dill Salad Dressing</span></strong> enough for 3 dinner salads or tossed to lightly coat one large salad<br />1 shallot - finely chopped (decent sized, but not massive!)<br />2 TBL. sunflower oil<br />1 tsp. cider vinegar (a good one...please)<br />1/2 tsp. dried dill<br />100 ml heavy cream<br />salt & sugar - start with 1/4 tsp EACH and then increase amount to taste<br /><br />Directions: Ummmmmm, whisk everything together, let set in the icebox for an hour at least. YOU-ARE-DONE!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdi2UL8WuI8Gn6P-KOKualQXi-lkpEKReerscjdqDX0NwRC47lzw9dfaxFdQB6aUpHz7N-SAVvWazRjskX9VDl8LUPGd4AKej0MQDEG1l_fJMLiZeqSCB3c9UzihS7qdYtBzKx/s1600/DSCN0043%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482036792401037986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdi2UL8WuI8Gn6P-KOKualQXi-lkpEKReerscjdqDX0NwRC47lzw9dfaxFdQB6aUpHz7N-SAVvWazRjskX9VDl8LUPGd4AKej0MQDEG1l_fJMLiZeqSCB3c9UzihS7qdYtBzKx/s320/DSCN0043%5B1%5D" /></a><br /><br />Now, if you're not a "vinegar," fan...well, then by all means scale it back in this recipe - let's just say if my husband smells it in anything, he's already OUT!<br />I've never stored this, as we use the entire amount each meal...so use your best judgement.<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com0tag:blogger.com,1999:blog-36827957.post-12404607879431917872010-06-11T14:51:00.000-07:002010-06-11T15:30:15.915-07:00Just Do It..please..snip your plastic six-pack holders<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CrOyDeb7uAAMFFzAHSg8TW3CKKA1z1BP0cMVlp_ZXi5PeShijtxso6OR-iT8lpC7M8xwbC2bHi2GtATOUM6u5wdhra3hUgJrW6LV358fRO3UvoVT0BaE4OS96SLtd_BmOE-l/s1600/DSCN0039%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481643427912264306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CrOyDeb7uAAMFFzAHSg8TW3CKKA1z1BP0cMVlp_ZXi5PeShijtxso6OR-iT8lpC7M8xwbC2bHi2GtATOUM6u5wdhra3hUgJrW6LV358fRO3UvoVT0BaE4OS96SLtd_BmOE-l/s320/DSCN0039%5B1%5D" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirn1PKoovOU7hK_xZRJ7sfU9sHTc5fatjOWcZwQg9nTTcTNHu4YqjwRviwpHx1OYYwkF3i5Qw98kjT78LzrSmhkdhf4CYhCHnEqHK_Jdp_jcqKR_wPKkDHZTxnBD09UMybQVEJ/s1600/DSCN0040%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481643103484334818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirn1PKoovOU7hK_xZRJ7sfU9sHTc5fatjOWcZwQg9nTTcTNHu4YqjwRviwpHx1OYYwkF3i5Qw98kjT78LzrSmhkdhf4CYhCHnEqHK_Jdp_jcqKR_wPKkDHZTxnBD09UMybQVEJ/s320/DSCN0040%5B1%5D" /></a><br />Only a quick plea....<br />Take a moment, grab some scissors and snip every loop on any plastic six-pack holder you're about to throw away.<br />Many creatures have DIED as the result of becoming entangled in or ingesting these holders according to reports.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxC_g8Mu_5mmRbRs98cfPcBdCtxbdkc-9d8z7ARhA6Ml-lFQ-YRQXxQUBMl9WIZ8-NVzHn52oUmm-2mAF11EAjmKBuTdQwxQkOqh4x_5Bm8_CvKw7NY3PovCh1WUPM-gDHnA3g/s1600/image.jpg"><img style="WIDTH: 142px; HEIGHT: 106px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481641491969791842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxC_g8Mu_5mmRbRs98cfPcBdCtxbdkc-9d8z7ARhA6Ml-lFQ-YRQXxQUBMl9WIZ8-NVzHn52oUmm-2mAF11EAjmKBuTdQwxQkOqh4x_5Bm8_CvKw7NY3PovCh1WUPM-gDHnA3g/s320/image.jpg" /></a><br />The good news: the manufacturer of these rings now claims they are photodegradable...to degrade after being exposed to sunlight for 90 days.<br />HOWEVER,<br />I remember as a child witnessing a poor seagull struggling along the beach shore wearing one of these ring holders...what a sad and heartbreaking sight...I'll never forget the image. :(<br />Even if it saves one poor creature...who can't wait 90 days for the rings to fall apart...just snip the rings before discarding into the garbage, please. :)<br />See you this weekend....ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com0tag:blogger.com,1999:blog-36827957.post-46060141509004352872010-06-05T13:19:00.000-07:002010-06-05T14:45:57.350-07:00Saturday Afternoon QUICKIE - yummy Carne Asada Marinade<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9UYQewr0NCCv4NdIp4xLvgVJCAdgaaDwL2rzWWFZcHL6kXmDMFkzrGHCa-4pT3-yOFrTE7a0yGuXqwaBLpWIpo0z6lyPGLJeViZjoNR_nBhJ48jQoXCgtp6VZXglMQjsAQcy/s1600/Gil-Elvgren-Pin-Up-pin-up-girls-5444049-429-600.jpg"><img style="WIDTH: 229px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479397582845526658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9UYQewr0NCCv4NdIp4xLvgVJCAdgaaDwL2rzWWFZcHL6kXmDMFkzrGHCa-4pT3-yOFrTE7a0yGuXqwaBLpWIpo0z6lyPGLJeViZjoNR_nBhJ48jQoXCgtp6VZXglMQjsAQcy/s320/Gil-Elvgren-Pin-Up-pin-up-girls-5444049-429-600.jpg" /></a><br /><br />What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).<br />So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr<br /><br />Let's make the marinade - YUM...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMsYzOB5EkIJXi2h_xK0cKEKSLoIHXllnZo59qCiMbM6GRn-psNUoZBtHmjBU6SR93-nFhk1E1Znhsrh-yE9AO1B9aTz14uIZxmZM_j0a8nF9rRxmjAevpTQrXWJGn7KoxrzM/s1600/DSCN0021%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479399033475686850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMsYzOB5EkIJXi2h_xK0cKEKSLoIHXllnZo59qCiMbM6GRn-psNUoZBtHmjBU6SR93-nFhk1E1Znhsrh-yE9AO1B9aTz14uIZxmZM_j0a8nF9rRxmjAevpTQrXWJGn7KoxrzM/s320/DSCN0021%5B1%5D" /></a><br /><br /><strong><span style="color:#ff0000;">My Carne Asada Marinade</span></strong> make approx. 1 3/4 cups (enough to marinade 2.50 - 3 lbs. of Flap Meat)<br />1 of each: orange, lime, lemon (use two if lemons are tiny), juiced<br />1/4 cup extra virgin olive oil<br />1/2 cup red onion, roughly chopped<br />4-5 cloves of garlic, slivered<br />2 TBL. high quality apple cider vinegar (I ONLY use Bragg Organic with the "Mother" in it!)<br />1 TBL. onion powder<br />1 TBL. garlic powder<br />1/2 TBL. soy sauce<br />1 TBL. sugar<br />1 TBL. dried parsley<br />1 tsp. ground coriander<br />1 tsp. seasoned salt (I use Lawry's)<br />1 tsp. chili powder<br />1 tsp. paprika<br />1 tsp. cumin<br />1 tsp. chipotle sauce (I use Tabasco's version)<br />Kosher salt and freshly ground black pepper to taste<br /><br />Start by rolling the hell out of your citrus fruits. This is a <strong>MUST DO</strong> -<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtUYfc5kUJu9Oc71uaV4pJaBhO2oSTPtMT05efv6HcAumRntzwYTfuyi7a-QWuz5mDkT6bgsHdNALuJQ977EJGGVpxU3FlW_NsX6Qy25bx1rVoS9Sfo6H9aKSNbh2YNharxD8/s1600/DSCN0022%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479398325490150322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtUYfc5kUJu9Oc71uaV4pJaBhO2oSTPtMT05efv6HcAumRntzwYTfuyi7a-QWuz5mDkT6bgsHdNALuJQ977EJGGVpxU3FlW_NsX6Qy25bx1rVoS9Sfo6H9aKSNbh2YNharxD8/s320/DSCN0022%5B1%5D" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuGnuUX_Iz4nMd6D9z85f_KWExFJT10cnBOZYcjU5UuwgK-KzCV7o05g8hzsdFlweoR7gZjK4KBqkDGvMqgFopfRhjeIDHOMoDCqz9fR5du-S3v6elgvMMESZ5w73hzqAxlsG/s1600/DSCN0023%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479399878305746434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuGnuUX_Iz4nMd6D9z85f_KWExFJT10cnBOZYcjU5UuwgK-KzCV7o05g8hzsdFlweoR7gZjK4KBqkDGvMqgFopfRhjeIDHOMoDCqz9fR5du-S3v6elgvMMESZ5w73hzqAxlsG/s320/DSCN0023%5B1%5D" /></a><br /><br />Simply combine all ingredients well and whisk to blend. That is it!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGs7EYUhqkQYCnJvKXMJII7NIdaW8ARQI58TIA3yN2SJ2Gm6Of9vDC8JUdc47L-Lct3pFgwzeZrmrk3qtocTydIy_8V5rD8fpj9KfXzorqGeyVJRuDnYWqXC2xuce30Zjyqvat/s1600/DSCN0024%5B1%5D"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479399500685738978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGs7EYUhqkQYCnJvKXMJII7NIdaW8ARQI58TIA3yN2SJ2Gm6Of9vDC8JUdc47L-Lct3pFgwzeZrmrk3qtocTydIy_8V5rD8fpj9KfXzorqGeyVJRuDnYWqXC2xuce30Zjyqvat/s320/DSCN0024%5B1%5D" /></a><br /><br />Now...gently pound the flap meat to tenderize. Next, dump the meat and marinade into a SECURE ziplock plastic storage bag. Get out the air bubbles and then massage meat for minute or two. Place in the fridge for at least 4 hours, turning the bag over every hour. Now get your meat on the grill - Delicious! Now here is what's weird....<br />I actually created this recipe entirely BY MYSELF, drawing upon childhood memories of eating at many of the local family owned mexican restaurants in my So. Calif. hometown. Just the other day, I came across a marinade recipe that was so similar to my creation, it kicked me on my a$$. I either have an evil twin out there somewhere..or someone's tongue simply works just like mine....<br />Have an AWESOME weekend friends!! And, as always.....<br /><br />Thanks for the QUICKIE (wink!), I'll see ya next week!ReluctantYankeehttp://www.blogger.com/profile/06211924283512961374noreply@blogger.com2