tag:blogger.com,1999:blog-28030056408494280392024-03-13T09:03:09.685-07:00Tiffs Funky ForkA Culinary Adventure.Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-2803005640849428039.post-14325213070142646182011-10-21T17:08:00.000-07:002011-10-21T17:08:47.353-07:00Chantrelle and Cream Cheese Filled Trout<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSpLaM0hFQjMhISokfSauK9rb3Uu2aNQau1Q64VPEF5rSIg0rMjd9NqgHlZ20OBLDO-XC5oID4WTyslhHK9BI73rt65MZAUOJ-xVC6hzecGw6MjOrfCV4ATMItXlZHPR0Mo5vJ8t7qzqE/s1600/PA080026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSpLaM0hFQjMhISokfSauK9rb3Uu2aNQau1Q64VPEF5rSIg0rMjd9NqgHlZ20OBLDO-XC5oID4WTyslhHK9BI73rt65MZAUOJ-xVC6hzecGw6MjOrfCV4ATMItXlZHPR0Mo5vJ8t7qzqE/s320/PA080026.JPG" width="235" /></a></div>
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Hello Everyone! How are you doing?? I have been busy focusing on raw foods and eating really simply; I'm actually taking part in <a href="http://rawfoodrehab.ning.com/">Raw Food Rehabs 11 week initiative Raw Balance </a>but before I made that commitment I made this treat, and oh my! was it ever a treat! And while it was a treat I actually felt really good about it. It is trout that I caught filled with Chantrelle mushrooms that I picked, onions and garlic from my garden and a little cream cheese to hold it all together. What is better then that? Plus the fish was a lunker so I was extra proud! My boyfriend has been working out of the country so I have been learning to do all of these things all on my own :) I've always loved fishing but as he is the 'professional' he always took over in some way, this time I did everything all on my own, even the cleaning and filleting. AND the chantrelles I picked while out getting firewood with a friend - how resourceful am I?? Haha... I have been feeling pretty empowered lately but don't worry I won't get to carried away!<br />
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Anyways back to the food talk...<br />
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It really is more about the method then the measurements as all of my cooking is. I do want to share something about the mushrooms though, many people cook all mushrooms on a lower heat and with chantrelles if you do that a lot of water comes out and end up steaming them instead of frying them, so I cook them at at medium - high, not full out but closer to high then medium and they get really nice and caramelized quite quickly. I then let them cool down and added a little onions, garlic, salt and pepper, it really should be all about those beautiful mushrooms. I added enough cream cheese to hold it all together. I filleted the trout and laid each fillet out, I added a scoop of the filling and rolled it up securing it with a toothpick. I roasted it in a 350 degree oven until the fish was opaque, I was careful not to overcook it but I can't really give you a time as it will all depend on the size of your fillet, and how much filling is inside, the filling does need to be warmed through only, my fillets came from a 3 1/2 lb trout (REALLY good size for my lake!) took about 25 minutes.Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-59012047438156226642011-08-28T19:27:00.000-07:002011-08-28T19:27:08.517-07:00Creamy Hemp Seed Hummus<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPuu5vyhB8wbDHpjWezReZojvmJx4ekq6MhcByuxwNJ6tQFpNxwSKYcTYMB0EAcdV9LNVP3E9hPTlwc35AiL3M-UqWvEFBD_AKanh5Grb-cQWMOADYD8buAvkGalOm5Z0uQFKeerRu3Sq/s1600/P7070082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPuu5vyhB8wbDHpjWezReZojvmJx4ekq6MhcByuxwNJ6tQFpNxwSKYcTYMB0EAcdV9LNVP3E9hPTlwc35AiL3M-UqWvEFBD_AKanh5Grb-cQWMOADYD8buAvkGalOm5Z0uQFKeerRu3Sq/s400/P7070082.JPG" width="400" /></a></div><br />
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Going Gluten free is quite easy as long as you change your frame of mind. Once you get over what you can't eat, you can focus on what you can eat, and it just takes that little tweak in your brain, not to mention the fact that you feel so much better. Since I have been gluten free I have felt incredible! No more tummy troubles which had become such a part of my life that I didn't even realize they existed. They weren't absolutely unbearable but they were there and not all that pleasant! I wanted to share this dish with you because its beautiful and tasty!<br />
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Hemp seeds add the perfect creamy and nuttiness to this hummus, I didn't have any tahini and it seemed to be a blessing in disguise. I ate it with zucchini shaved into ribbons and rolled it up into deliciousness - I love things that are rolled up!<br />
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1 Can of Chick Peas (Drained and Rinsed thoroughly - to prevent any tummy troubles!)<br />
1/4 C Hemp Seeds<br />
3 Large Garlic Cloves (I love lots of garlic, please use as much or as little as you like)<br />
Juice of a lemon<br />
Big pinch of Salt<br />
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First grind the Hemp Seeds in a food processor until they are fine, add the garlic until its not to chunky and then add everything else. If your feeling like a little extra naughtiness add a couple of table spoons of olive oil slowly as it is whizzing to stay a little cleaner feel free to use water to make everything smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuL4ukPmgSbZ4Yk-jdHnrPlofjhBvDbf0qEjn-22NqDYmYgL4W8Mcc-__3hxMi9_n2vW9MPqgLvBjYWvFGVmNR4wQB72VvDKvgSHvI-nj_9vAOHJcqKlw1ikSmeGfyi7PNY5NPlXgN7Drs/s1600/P7070081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuL4ukPmgSbZ4Yk-jdHnrPlofjhBvDbf0qEjn-22NqDYmYgL4W8Mcc-__3hxMi9_n2vW9MPqgLvBjYWvFGVmNR4wQB72VvDKvgSHvI-nj_9vAOHJcqKlw1ikSmeGfyi7PNY5NPlXgN7Drs/s400/P7070081.JPG" width="400" /></a></div>I added a bit of the hummus to a ribbon of zucchini and with some I rolled it up like you see the beauty in the middle and others I made into little packages, both were equally delicious but i think I prefered the spirals. I added some sliced tomatoe and drizzled with a bit of balsamic - and it was amazing! You could easily serve this as a snack, appetizer or enjoy as a meal - the hummus makes it very filling!Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-38474973017691429452011-05-18T16:02:00.000-07:002011-05-18T16:02:31.364-07:00My Gluten Free Promise!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXE0Mwrb1Xn_unZIA0D9elKtw7kM9Bj5LR83YHj8vlaNTA76oFMa4nuing5Oh0bF0jPkBkolxT-b8jki5hRh-q0U2RLtvy_kAk5wF7KMoDZw-CHbhFOzo-cfOb-vnIc5avyyc4Oq9EqUst/s1600/gluten-free.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXE0Mwrb1Xn_unZIA0D9elKtw7kM9Bj5LR83YHj8vlaNTA76oFMa4nuing5Oh0bF0jPkBkolxT-b8jki5hRh-q0U2RLtvy_kAk5wF7KMoDZw-CHbhFOzo-cfOb-vnIc5avyyc4Oq9EqUst/s320/gluten-free.jpg" width="320" /></a></div><br />
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Like most people when I found out I had to go gluten free I turned to the internet, and a couple of books. Being part of the food blogger world I scanned through countless blogs all of which offered all sorts of great looking recipes..... here comes the big However!<br />
When I realized that those foods were bad for me I realized that there is a reason they are bad and why try to constantly substitute glutinous foods for ones that replicate the bad stuff? (especially when they are often so heavily processed!).<br />
Gluten is very hard to digest, for some it is only diffucult and a minor annoyance that they don't even pay attention to, for people like me it actually causes adverse and sometimes embarrassing reactions and for others who are celiac it can cause irreversible damage to the intestinal tract. It really isn't meant to be eaten by anyone, and many cultures avoid it all together, or use it very sparingly. In North America however it is in EVERYTHING! Well just about everything, it hides in Soy Sauce and lurks in salad dressings and marinades. It acts as a Stabilizer and Flavoring. If you see the words 'Natural Flavoring' or any variation you can bet that it is sneaky gluten getting into the things you use each and every day!<br />
Now back to those blogs... everywhere you look you can find gluten free baking recipes, and I suppose this is the area where people need some expert information but it just seems so unfairly represented. When I was looking for recipes I was looking for those magical foods that are naturally gluten free and delicious, I wasn't looking for replications of the foods that were making me sick! I wanted fresh new ideas that I knew would lead to good health I wanted to see recipes that featured whole foods like vegetables and quinoa! I wanted to see ideas for breakfast lunch and dinner not just bread and dessert!<br />
Where is a normal gluten free breakfast, lunch and dinner blog??<br />
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Well then I suppose it is up to me to provide you with that. I have already begun to Label my recipes Gluten Free so you can look <a href="http://funkyfork.blogspot.com/search/label/Gluten%20Free">here</a> to find the ones that are currently gluten free, and please check back for more!<br />
I can't promise that I won't throw in the occasional rice pasta, or gluten free cookie but I want to focus on how someone who has to eat gluten free actually has to eat, not just how to treat yourself. So many people are daunted by going gluten free but it really isn't that hard, you just need to rewire your brain a little bit so I hope I can help anyone who needs that! But remember these recipes will still be delicious for all so everyone is included!<br />
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Love,<br />
TiffTiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com1tag:blogger.com,1999:blog-2803005640849428039.post-27833200433537493852011-05-06T15:06:00.000-07:002011-05-06T15:06:25.220-07:00Lotus Root Chips - The prettiest Chips of all!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiAu1lGYzAdfVEyhsJaDxUjDg9gxIzcYkaiH8BKnnG-QFbh1nu4TYERHSouVNRwT6Om38S6Ig0hGKFo7zgOMB_1-Oc_dZEUryh2Hkguctg0v1Yep0s4oqI2yD4nV4hywGDS4kAI0z-R70/s1600/P2270004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiAu1lGYzAdfVEyhsJaDxUjDg9gxIzcYkaiH8BKnnG-QFbh1nu4TYERHSouVNRwT6Om38S6Ig0hGKFo7zgOMB_1-Oc_dZEUryh2Hkguctg0v1Yep0s4oqI2yD4nV4hywGDS4kAI0z-R70/s320/P2270004.JPG" width="320" /></a></div><br />
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As I mentioned not only an I gluten free now but I am also allergic to Potatoes :(<br />
I found these Lotus Roots at Wal Mart of all places and while I don't usually buy produce from there these piqued my interest. No Potatoes means No Potato Chips... and I love things that are salty and crisp.<br />
So get ready for the Worlds easiest recipe!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsDLFv_SiAO1q6LCNDo_5L9Vh0l6HA555moPlqmsLPkgMNRAdmbUfGtHVv7wmtah1VFQsvt_AF6gd724NdxxxQ8uKYSg0_SukU9ZFe7eWn1qMmbgVEv4JwgAU1aLzBKflztH-gNeAn2DI/s1600/P2270015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsDLFv_SiAO1q6LCNDo_5L9Vh0l6HA555moPlqmsLPkgMNRAdmbUfGtHVv7wmtah1VFQsvt_AF6gd724NdxxxQ8uKYSg0_SukU9ZFe7eWn1qMmbgVEv4JwgAU1aLzBKflztH-gNeAn2DI/s320/P2270015.JPG" width="320" /></a></div>Lotus Root Chips<br />
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Lotus Root<br />
Salt<br />
Oil for frying<br />
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I sliced my Lotus Root on a mandolin, I used the second to thinnest slice, the thinnest was just a little too think for the bit that I wanted but you do whatever floats your boat.<br />
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Fry in small batches until golden and crisp, seasoning with salt while they are still warm.<br />
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They taste just like Potato Chips except they are SO much prettier! I have also used them as a garnish, what a simple and delicious way to dress up a meal!Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com1tag:blogger.com,1999:blog-2803005640849428039.post-86187250239010266452011-05-05T15:08:00.000-07:002011-05-05T15:13:29.010-07:00My discovery came from a cup of tea!Yes, my gluten intolerance was discovered due to a cup of tea.....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jTKj0xaRsZy12DTwMSrWsLt9HkUIHaoWmmuYyCrE_ZXNAhZRMBf9Kf-7_J6Y-MyMlcBG5s-cw1m40mU2_-Grda0KXM0HS7gYTk0A6lpHWKwj00Yt1kxAqb3Ln5A35HTjieW39_Qm_XdQ/s1600/teacup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jTKj0xaRsZy12DTwMSrWsLt9HkUIHaoWmmuYyCrE_ZXNAhZRMBf9Kf-7_J6Y-MyMlcBG5s-cw1m40mU2_-Grda0KXM0HS7gYTk0A6lpHWKwj00Yt1kxAqb3Ln5A35HTjieW39_Qm_XdQ/s200/teacup.jpg" width="200" /></a></div><br />
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You may laugh at this but here it goes:<br />
I went with a friend to have my Tea Leaves read last November and the lady who read them told me all sorts of things that were true and interesting about work, relationships, life you know the juicy stuff you usually want to hear when going to see a 'psychic' then near the end of the conversation she added in that I as allergic to something and I knew it because whenever I ate it I got a runny nose.<br />
For months I had been getting a runny nose and kept thinking that I must be allergic to something but I didn't know if it was something in the air, in my house, or something that I ate... and if it was something that I ate how the hell would I decipher what it was, most of the time I consume many different ingredients in a meal. She said she thought it was starch, most likely wheat and potatoes.<br />
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So for about a month and a half I cut out starch from my diet completely. Including over Christmas which was really hard. I had also recently been talking to a woman who was allergic to 'everything' and had become really sick before she began working with her doctor to figure out she was allergic to all sorts of things and all he told her was to journal her food and how she felt, so I decided to figure it out on my own. As I said I cut out all starches from my body, then I slowly reintroduced them... well I tried... most starches made me feel terrible. I remember one one occasion around 11:00 in the morning I ate a single one bite brownie and by 1pm I was sick, in bed for the rest of the day. The only way I can explain it is like the worst hangover you have ever experienced x 100. I was nauseous, my head pounded harder then I had ever felt and I was completely drained of energy, I stayed in bed until the next day. So that means wheat certainly didn't agree with me. I also tried to drink a beer, and it left me feeling bloated and gross not as violent of a reaction as with the wheat but then I put two and two together and realized that was why I get terrible hangovers from only drinking two beer.... and that was why I get awful migraines sometimes... Gluten!<br />
I had suspected but hoped it was just wheat and not gluten all together... somewhere I knew though... I can eat plenty of rice, quinoa, and other whole grains but not Wheat, Barley or Rye...<br />
and as for Potatoes, they aren't that bad, but they do make me feel extremely bloated and gross so I just steer clear.<br />
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I know it is a strange way to learn about your health, but I am so grateful that I took her seriously. I am a much healthier person because of it!<br />
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Love,<br />
Tiff<br />
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PS: Here is a link to the already Gluten Free recipes on my blog :) <a href="http://funkyfork.blogspot.com/search/label/Gluten%20Free">Gluten Free </a>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-61012098436071739062011-04-05T11:12:00.000-07:002011-04-05T11:56:34.588-07:00It all began with Chicken Rice and CornI have mentioned before that I have recently found out I am allergic to gluten, and I have been working through it and learning and eating and starving as I go. I have decided I am going to spend some time sharing what I have been learning and what gluten free means to me on this blog. The more and more gluten free blogs I look at the more I get discouraged. I am going to share my approach to going gluten free and ofcourse some recipes that go along with it, and some of the tid bits that I believe need to be mentioned.<br />
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I have always tried to focus on eating healthy foods and now I <b>have</b> to focus on eating healthy foods; and what a wonderful opportunity!<br />
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So to begin, here is how it all started for me... <br />
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I grew up in a healthy eating household, Cereal consisted of Granola, and each dinner featured a protein, a vegetable and a starch. While it did evolve to healthier fare it all began with Chicken Rice and Corn. My Step Dads favorite meal when he and my mother began dating, then moved in, had my sister and well lets just say that Chicken Rice and Corn lasted a long time.... and if I never see that combination on my plate again it will not be soon enough.<br />
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Chicken Rice and Corn did evolve though, it soon became Chicken Salad and Rice, Salmon Salad and Pasta, or some other variation of Protein, Vegetable and Starch when I started cooking I stayed with in this principal as it seemed so complete. I didn't eat a whole lot through out the day, usually some nuts and fruit at school, maybe a subway sandwich, some popcorn when I got home then ofcourse my very balanced dinner. And I was healthy, I walked like a maniac to my boyfriends house every day and participated in several dance classes a week. I noted that I rarely ever experienced gas (this might sound strange now but it will make sense later) I had never burped, never. And as for the other, maybe once a year. My digestion was in great shape.<br />
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When I moved out things changed. I was 18 when I left home for the first time and I tried to eat healthy, and I know I made better choices then alot of people I knew but I still fell victim to convenience, and to alcohol, and to hang over food... and to being pretty broke and trying to eat cheaply. I am not saying that I ate those nasty microwave meals but I certainly wasn't eating the same way. I also fell in love with cooking and had a bad habit of making my boyfriend all of those really tasty but really bad for you foods, like pasta with alfredo sauce, eggs benny etc. delicious but not so good for you. I began to gain weight, and I noticed mt stomach wasn't all that great anymore though I attributed it to the alcohol consumption that befalls many people in the 18 - 23 age group.<br />
I did make healthy choices, but sometimes those choices would be followed up by a 'treat' and I ate alot of Pasta and Potatoes as I was trying to cut back on meat but wanted to feel 'full', plus they're pretty cheap:) and they kept my boyfriend happy.<br />
I honestly wasn't eating that badly, compared to living at home it wasn't good, but compared to the average person it still wasn't bad.<br />
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I believe that this was the onset of my allergy. I do not yet know if I am Celiac, but I do know that gluten makes me sick.... however until last fall I didn't know what was making me feel sick... or how it felt to be better...<br />
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Check back to see how I realized Gluten was the culprit!<br />
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Love,<br />
TiffTiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com1tag:blogger.com,1999:blog-2803005640849428039.post-12245240495825238462011-01-28T10:06:00.000-08:002011-04-05T11:38:32.376-07:00Rich Chocolate Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdn3jILnoxWRTDVF45NSVeOKiFspw2wIsXUF5p4NHnj28khvDn-OAIrx95M9iUFa9uqa1onOnC4oepRuaqa1FsyVg6PJjCG1rR7UiZtlf3BpLLzuEtZrFuiOBPCGBIfuzP_jz-f36rUvp/s1600/P1240016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdn3jILnoxWRTDVF45NSVeOKiFspw2wIsXUF5p4NHnj28khvDn-OAIrx95M9iUFa9uqa1onOnC4oepRuaqa1FsyVg6PJjCG1rR7UiZtlf3BpLLzuEtZrFuiOBPCGBIfuzP_jz-f36rUvp/s400/P1240016.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I came about this recipe idea when I was trying to figure out what to do with some left over egg yolks, for some reason I just couldn't bring myself to throw the away egg yolks... I looked at many options on how to use them, various fruit curds, creme brulee and even a special deep conditioning treatment for my hair though as you can tell from this post I will leave that one up to the professionals. The others looked good but didn't quite account for the 4 egg yolks that I had then I realized - Pudding! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Step aside Mr. Crosby - this is the real thing! </div><div class="separator" style="clear: both; text-align: left;">This pudding used egg yolks to thicken the pudding rather then starch which can really dilute the flavor and make it well... starchy for lack of a better word. To be honest 'bunged up' was the term that came to mind but that isn't a very appetizing word now is it? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyways on to the recipe so you can all try this delectable wonder:</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>2 Cups of Semi Sweet Choc Chips<br />
<div class="separator" style="clear: both; text-align: left;">2 Cups of Heavy Cream</div><div class="separator" style="clear: both; text-align: left;">1 2/3 Cup Milk</div><div class="separator" style="clear: both; text-align: left;">1/3 Cup Strong Espresso</div><div class="separator" style="clear: both; text-align: left;">4 egg yolks</div><div class="separator" style="clear: both; text-align: left;">2 pinches of salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To prepare pour the Cream, Milk and Espresso into a pot and heat until almost boiling but don't let it burn!! When the milk is very hot add the chocolate and whisk until melted, the whisk will help to to homogenize more quickly. In a separate bowl whisk the egg yolks and salt, add a laddle of the hot chocolate mix slowly to temper the eggs and prevent them from scrambling. Continue to add the rest of the chocolate mixture slowly until it is all combined, you should notice it thicken a little bit right away. Add the mixture back into the pot and bring the mixture up to a boil, whisk it while boiling for 2 minutes or until it feels thicker, it should be a thicker but not 'pudding like' yet. Pour the pudding into individual ramekins, a bowl or like I used short and stout canning jars, it should yield enough for 5 jars. Pop those suckers in the fridge and allow them to cool, should you do this over night you will get a nice thick rich pudding, should you sneak one out after only a few hours it will be thick around the egde and gooey in the middle. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now because I love the 'skin' especially on this recipe it really is just extra thick pudding on top, I leave them open to the world, should you wish to prevent this you can put some saran wrap right onto the pudding, essentially the saran wrap make the skin and you pull off just a little off the top so that it looks like a creamier color with no skin. Its up to you! </div>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-76055223117053313502011-01-10T15:42:00.000-08:002011-04-05T11:38:46.606-07:00Yummy Roasted Carrots and Green Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rC-8Jl40F7kffZf8StgSXCR4HeXEfgoBoY0C5JO1BGhKeguhk452fB00mTXLfORaOBCKNmq4UOoxQJ8Vhsl4wpb7aj-dpTmtC5I0ANQlW-eMFcSWK95yeV1HiEaT1KYBRBcWdMeGwAVB/s1600/PC150008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rC-8Jl40F7kffZf8StgSXCR4HeXEfgoBoY0C5JO1BGhKeguhk452fB00mTXLfORaOBCKNmq4UOoxQJ8Vhsl4wpb7aj-dpTmtC5I0ANQlW-eMFcSWK95yeV1HiEaT1KYBRBcWdMeGwAVB/s400/PC150008.JPG" width="400" /></a></div><br />
Have you ever came home and looked in your refrigerator and wondered what the heck you were going to make for dinner? That was me a couple of days ago.... while my fridge was quite full I couldn't find inspiration anywhere and when this happens I usually turn to the amazing ability of roasting at high temperature, its pretty incredible how an oven can turn anything from stodgy potatoes to crispy crudites into amazing caramelized goodness. And that was exactly what happened. I stared at a bag of carrots and green beans, cleaned and chopped where necessary then tossed them with olive oil, a little butter salt and pepper and tossed them into a 400 degree oven until they were caramelized<br />
and delicious. And they were! I pulled them out and sprinkled them with a little Parmesan cheese and voila amazing green bean and carrots! <br />
<br />
I encourage you to get roasting - anything you like! Carrots, Beets, Potatoes, Cauliflower Anything! You just pop it in the oven, leave it alone and wait for the goodness!<br />
What a great way to warm up on these cool and chilly nights!<br />
Happy Roasting!<br />
<br />
Love,<br />
TiffTiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-31031773801922273822010-12-21T12:38:00.000-08:002011-04-05T11:39:16.970-07:00Garlic Roasted MushroomsThese would make a fabulous addition to any holiday table, I saw them a little while ago on Smitten Kitchen and since I haven't been eating any starch I have been eating a lot of mushrooms, there is something so satisfying about them, so delicious and these ones. Man. Oh. Man... I really wished that I could eat bread because the juices that were left at the bottom would have been so delicious enjoyed with some bread... however they were absolutely fantastic all by themselves though please feel free to top them onto Steak, Crostini, Chicken, Pasta anything you like!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLiVddAlBgvGfkDzSRMBmMOMlhCIIuFzqmzjoGD_eRZZkztjTj9SHLyDchIu3kNjQZJNyyFXeQ1Qx4CPC3dLNRHDPkwzAdjAdZDnCKye8JHnD2FgkV1-L8d9Tl4BmijAKBFkD7qm1RlYT/s1600/PC140063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLiVddAlBgvGfkDzSRMBmMOMlhCIIuFzqmzjoGD_eRZZkztjTj9SHLyDchIu3kNjQZJNyyFXeQ1Qx4CPC3dLNRHDPkwzAdjAdZDnCKye8JHnD2FgkV1-L8d9Tl4BmijAKBFkD7qm1RlYT/s320/PC140063.JPG" width="320" /></a></div><br />
<div style="text-align: center;">I had some pretty huge mushrooms so I quartered them but you can halve them or leave them whole depending on the size you like. These were so simple, First I sprinkled them with salt and pepper then I drizzled them with a little bit of heavy cream, I then tossed them around so they were coated in the cream then I sprinkled them with chopped garlic and dotted the whole works with butter. Toss that into a 400 degree oven and roast until golden brown (I gave them a little stir around a couple of times to ensure even baking and that they were coated in garlic and butter and cream - pure decadence!)</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VoRWOdN1EwGqvRdltkX7yhgUtrEBtJYC3vCnzGbTltciaJ9DPazwo2bZ72F6HBLDRRrJgEzG0sA9Zq7InrU2CyALA4l5aFMmho0vGTo3qmjcqWXWd9JK3FeK-SdFRiavCRSm8PHOqhb2/s1600/PC140069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VoRWOdN1EwGqvRdltkX7yhgUtrEBtJYC3vCnzGbTltciaJ9DPazwo2bZ72F6HBLDRRrJgEzG0sA9Zq7InrU2CyALA4l5aFMmho0vGTo3qmjcqWXWd9JK3FeK-SdFRiavCRSm8PHOqhb2/s320/PC140069.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rq3J2OthMM4vEMwpvCWUa-mb-s6pOrWXLpi9hvX5yW5qRElq8J0UUp97kxXIBw5GTXQ7VrWB3sI8bSqTfQpSLQ2PFWIIhqNb81LR08_yGY28OfJR9OerqOTSU0BX3gDrPyEP6GFjVWfj/s1600/PC140063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Love,<br />
TiffTiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-26233194086309728892010-12-16T13:03:00.000-08:002010-12-16T13:05:15.652-08:00Chocolate Cherry CheesecakeLast year for my birthday my handsome boyfriend surprised me with a home-made black forest cake, it was a little free form but it was so delicious, so when his birthday came around this year I wanted to surprise him with something similar - and more importantly something wheat free so I could enjoy it too! So I made what I call a black forest cheesecake - here is what it looks like....<br />
please try not to drool... hahaha!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbYoXp4Errkt_2yZVmoIsCR2fNu4QgEED0G76B-BJkgNzsSaCiCIzyAbJZpwCiN3c5U-qWQVxp8kkeMYruXv82DCCLXwQ0zHHeWPJAod_NzxNT9zZxdtWX6Vlmm88zHp70UnjuB4yXPOL/s1600/PC120056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbYoXp4Errkt_2yZVmoIsCR2fNu4QgEED0G76B-BJkgNzsSaCiCIzyAbJZpwCiN3c5U-qWQVxp8kkeMYruXv82DCCLXwQ0zHHeWPJAod_NzxNT9zZxdtWX6Vlmm88zHp70UnjuB4yXPOL/s400/PC120056.JPG" width="400" /></a></div><br />
I created the same chocolate cake filled with cherries and when I served it I topped it with fresh whipped cream and a couple of maraschino cherries. This cheesecake was such a success... Several weeks ago I made a praline topped pumpkin cheesecake for a good friend but it disappeared so fast there was no photographing it! This one I made sure to be able to share it with all of you. This is rich - very rich I hoped that the cherries would cut through but they seemed to add to the chocolatey-ness and it kept it a little gooey in the center which I loved!<br />
Perfect for a birthday celebration and would also make a fantastic addition to a holiday table.<br />
<br />
Here is the recipe:<br />
<br />
Crust:<br />
2 Cups cookie crumbs (I used graham, but chocolate and ginger are also nice)<br />
3 Tbsp melted butter<br />
<br />
Cake:<br />
3 packages of room temp Cream Cheese<br />
1 bag of semi sweet Chocolate Chips<br />
1 & 1/2 Cups Sugar<br />
1/2 C Sour Cream<br />
1 Tbsp Vanilla<br />
4 Large Eggs<br />
1 Can Cherry Pie Filling<br />
<br />
Preheat the oven to 325 degrees<br />
<br />
For the crust simply combine the cookie crumbs and the melted butter and press into the bottom of the pan and up the sides as you like. Bake it for 10 minutes, and remove the crust from the oven allowing it to cool.<br />
<br />
Turn the oven up to 350 degrees <br />
<br />
In the meantime I make the cake mix. <br />
For this recipe I used a food processor, but you could use a counter mixer, hand mixer or good old fashioned elbow grease. Begin by melting the chocolate, add the cream cheese and whip it until it is smooth, add the melted chocolate and combine, add the sugar, sour cream and vanilla, combine until it is all incorporated, then add eggs one at a time until they are combined, take as many opportunities to scrape down the sides as you need (using the food pro you need to do this often). <br />
Poor 1/2 of the recipe into the cooled crust (mine wasn't very cooled, so there's no need to be to strict here) then I opened the can of cherries and carefully created a layer, I had to do so in little dabs as my cheesecake mixture was quite runny, you won't be able to smooth it so just add it in small dabs working your way around until there is a nice layer, while I was doing this I was sure that it was all going to sink to the bottom but as you can see by the picture it worked out pretty good!<br />
Then pour the remaining batter on and bake it for an hour and 10 minutes. Allow to cool for an hour or 2 and then refrigerate for at least 4 hours or overnight.<br />
<br />
I was a little overzealous and wanted to eat it after cooling on the counter for several hours, there was no way it was coming out of my spring form pan! (Which I seriously recommend for making cheesecakes and quiche too! Makes it so much easier to cut!)<br />
Go ahead and make this right away!<br />
<br />
Happy Holidays!<br />
Love TiffTiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-80361722353941354132010-12-07T11:56:00.000-08:002011-01-10T15:44:30.323-08:00Happy Holidays!Its time to bake! And I have just been informed that I am allergic to starch. This means wheat, potatoes... just about all of the great holiday treats so I have been researching and bookmarking recipes that I can enjoy and while my baking hasn't yet began I wanted to share with you the recipes that I will be trying out very soon... probably this week or week end.<br />
<div style="text-align: center;"><br />
<a href="http://www.giverslog.com/?p=3290"><b>Hot Chocolate on a Stick</b></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv3zAQNRkwEAdeRH9DTuWqa6nMUaKPTwhgEHu5bINcU1K1uNfIC9y7TpfzfKd_zPBMAKqsvjqTDuxme3mm1UFEZOPjiDRVJmlFKfsGPyt56SHZ5Dj-DxJJ9DPIqZZ8faREzU1FLvlSW8r/s1600/hotchocolateonastick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv3zAQNRkwEAdeRH9DTuWqa6nMUaKPTwhgEHu5bINcU1K1uNfIC9y7TpfzfKd_zPBMAKqsvjqTDuxme3mm1UFEZOPjiDRVJmlFKfsGPyt56SHZ5Dj-DxJJ9DPIqZZ8faREzU1FLvlSW8r/s320/hotchocolateonastick.jpg" width="320" /></a></div><br />
<div style="text-align: center;"></div><div style="text-align: center;"><a href="http://lovefeasttable.com/blog/almond-triangle-cookies-gluten-free/"><b>Almond Triangle Cookies</b></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOEvPGjy0W7yEHWeoQ9iHMEBJwSGnDkCmF02fqYih1RFlmMFm-YOgwP6NgdU47WDlfbb6oVCPueL8X7Kz3-4udUPtrcA6bvS-1fRP7xRS9z9Y87Pg_g6NtN1lKps648A2Zil67OE7GATy/s1600/almondtriangles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOEvPGjy0W7yEHWeoQ9iHMEBJwSGnDkCmF02fqYih1RFlmMFm-YOgwP6NgdU47WDlfbb6oVCPueL8X7Kz3-4udUPtrcA6bvS-1fRP7xRS9z9Y87Pg_g6NtN1lKps648A2Zil67OE7GATy/s320/almondtriangles.jpg" width="320" /></a></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"></div><div style="text-align: center;"><a href="http://chocolatteandtea.blogspot.com/2010/12/white-chocolate-saffron-truffles.html"><b>White Chocolate Saffron Truffles</b></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEmKoxcMDPG2JXT12MBKWgPtS4jportPyTgh25lucU_N8YyJE5Eqvp6Fdj-eB9GB3Fpbv9pRsJi2ZiRM8OivTKJ5fyzr11W-qxtiTdVpLxX8i_T_rMaXSRM8C76R2SbzL8e19cMIoisgA/s1600/whitesaffrontruffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEmKoxcMDPG2JXT12MBKWgPtS4jportPyTgh25lucU_N8YyJE5Eqvp6Fdj-eB9GB3Fpbv9pRsJi2ZiRM8OivTKJ5fyzr11W-qxtiTdVpLxX8i_T_rMaXSRM8C76R2SbzL8e19cMIoisgA/s320/whitesaffrontruffles.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><b><a href="http://www.marthastewart.com/recipe/coconut-macaroons-by-martha">Coconut Macaroons </a></b></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxVfQ52z1HgI4yY3YcBKm98tJoaYzdANAza9l0Jnny2tnm76SrZhV2DvYWJtdpV1BLpSg6OyltYHieKfKSOy2O_035DjAJZIpsXorNcikavfeSwjQa4P6SwfhqOsLwta7rJRiULja25Vx/s1600/macaroons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxVfQ52z1HgI4yY3YcBKm98tJoaYzdANAza9l0Jnny2tnm76SrZhV2DvYWJtdpV1BLpSg6OyltYHieKfKSOy2O_035DjAJZIpsXorNcikavfeSwjQa4P6SwfhqOsLwta7rJRiULja25Vx/s1600/macaroons.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">This allergy came about as a surprise to me, I knew that starches weren't good for people in general but hadn't realized that they were particularly bad for me, and my reaction was stranger then everyone elses.... my mom, my boyfriend they were all so worried that I couldn't eat this and that but I haven't really noticed or cared. I expected to feel deprived and left out but it seems that now I have a tangible excuse to not eat the foods that never made me feel very good, almost like more of a relief then a worry.... ofcourse when Christmas comes and I can't partake in mashed potatoes and stuffing that tune may change... we will have to wait and see!</div><div class="separator" style="clear: both; text-align: left;"><br />
Love, </div><div class="separator" style="clear: both; text-align: left;">Tiff</div>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-34197525203561463402010-10-21T13:59:00.000-07:002010-10-21T14:52:59.060-07:00Octobers Golden Treasures<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2sGH49n832WcsP3oN4TlV1FxkjqHEdv6m1escc9PHPi54MB3lpUH4Ez9h9jEjZkHLmMLDPGDOBMY-VA0ASotdaJ8B24Avg1lPKiTDc8rTqC0mfxQ5Z9PV6MrBdtX728olAbaEHmv5l3u/s1600/PA140084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2sGH49n832WcsP3oN4TlV1FxkjqHEdv6m1escc9PHPi54MB3lpUH4Ez9h9jEjZkHLmMLDPGDOBMY-VA0ASotdaJ8B24Avg1lPKiTDc8rTqC0mfxQ5Z9PV6MrBdtX728olAbaEHmv5l3u/s400/PA140084.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Chantrelle Mushrooms are like little golden nuggets of goodness that pop up after a hot summer and a nice rain. Not only are they beautiful but they are also scrumptious! Take a look!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdREbwNxR2V7ltnno6P86Nlo3fRgITm9OqtgOXbFe9aA0AaJ6CGKWozGlLTh_7xhbdedC-8Hm444BRMEIx2e3pThLhVulh2R7BFQ6fdOyAKvTC0mA_9HTDrlTGHOT_tZymFZxWfFPHW33/s1600/PA140086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdREbwNxR2V7ltnno6P86Nlo3fRgITm9OqtgOXbFe9aA0AaJ6CGKWozGlLTh_7xhbdedC-8Hm444BRMEIx2e3pThLhVulh2R7BFQ6fdOyAKvTC0mA_9HTDrlTGHOT_tZymFZxWfFPHW33/s640/PA140086.JPG" width="480" /></a></div><br />
<div style="text-align: center;">I use them in Chantrelle Soup, which is a recipe I will have to share (although it really is like most other mushroom soup) and we also pickled some - which is a top secret recipe that I can not share. </div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8b6_VIuJocLiV393wp7tN93_ud2Tk3EbdtqAlUidMkr_ePagD4Ca5SVzD2fBX39XE_G8ga8iOlrAeh-RULHBTzv4qXC4ytFEe1V-ecp6taWHTEA0Z4IriBgOc1z5Ac8MjyLfp6d3wNAc/s1600/PA140092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8b6_VIuJocLiV393wp7tN93_ud2Tk3EbdtqAlUidMkr_ePagD4Ca5SVzD2fBX39XE_G8ga8iOlrAeh-RULHBTzv4qXC4ytFEe1V-ecp6taWHTEA0Z4IriBgOc1z5Ac8MjyLfp6d3wNAc/s400/PA140092.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You do need to be careful when picking these gems because there are 'fake' chantrelles that disguise themselves as the real thing, you can always tell by the gills, the gills on the fake ones will always end in a nice neat line while the real ones have gills that stop unevenly like you can see above. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9JaVGOMEWL3GOexMYwCGDwd-ja_QMiR-PAQOQAOn2AokWSaWdJzX3-8YdLokfieSwGHIKV6kubG1tsjNXgjnSyEJ0FIpIQK9BX0ikevj8FYAedYeCdFtjBAH6e-m83SL_LW1ow1b5IRY/s1600/PA140104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9JaVGOMEWL3GOexMYwCGDwd-ja_QMiR-PAQOQAOn2AokWSaWdJzX3-8YdLokfieSwGHIKV6kubG1tsjNXgjnSyEJ0FIpIQK9BX0ikevj8FYAedYeCdFtjBAH6e-m83SL_LW1ow1b5IRY/s400/PA140104.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Chantrelles have a very delicate flavor, I find that the best part is the texture, and I love to just gently fry these up with some butter, garlic, s&p. </div><div style="text-align: center;">They would make a great accompaniment to any kind of protein, and last night I added them to stirfry. </div>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-65788512153338877602010-09-08T12:12:00.000-07:002010-09-08T12:12:25.087-07:00More treats from my garden: Beets!This year I bought 3 different types of beets for my garden, red, yellow and candy stripe. I opened all 3 packets and mixed them up then planted them so it would be a surprise, it seems as though my slimy enemies the slugs preferred the yellow for some reason but I was still able to procure some of the others. And let me tell you - they are Be - A - Utiful!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvv4zmn3dLCbSUQ-zsSnBEKibAj6aSaS2KCVI5k2jLKyYRbF9AHRmAXWdRgU96OjX5_lxRLKiZfYU9jtz5Uc-iUh2ytI5DWERdhrg1kXdOIHpC7o_y8M4S3vOv4XMgDGXqDh7qGTfCKgJ/s1600/P8250004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvv4zmn3dLCbSUQ-zsSnBEKibAj6aSaS2KCVI5k2jLKyYRbF9AHRmAXWdRgU96OjX5_lxRLKiZfYU9jtz5Uc-iUh2ytI5DWERdhrg1kXdOIHpC7o_y8M4S3vOv4XMgDGXqDh7qGTfCKgJ/s320/P8250004.JPG" /></a></div><br />
I boiled them until they were tender and added them to some farmers market greens, red onions, Hungarian peppers, roasted red peppers and then added a little crumbled blue cheese and a simple balsamic vinaigrette. Simple perfection!Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-80794969530412441812010-08-25T14:12:00.000-07:002010-08-25T14:12:58.624-07:00Basil From My Garden!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Bg35OiwcqZwOBJlhroB4UJZAN3fh8GhLBswUbRmji0c5f4dJ_SuGF3Vy6CC-27Iw6iNQlf4GFLoF0u2iQ8Va9I7BlrqUxz9QH7ljR4sCVclrT6v4pKyaIvAJyW63OhNc3lbZ6nnuSlzX/s1600/P8150164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Bg35OiwcqZwOBJlhroB4UJZAN3fh8GhLBswUbRmji0c5f4dJ_SuGF3Vy6CC-27Iw6iNQlf4GFLoF0u2iQ8Va9I7BlrqUxz9QH7ljR4sCVclrT6v4pKyaIvAJyW63OhNc3lbZ6nnuSlzX/s400/P8150164.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Look at this most beautiful abundance of Basil!! </div>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com2tag:blogger.com,1999:blog-2803005640849428039.post-11424561509712991572010-08-17T12:24:00.000-07:002010-08-17T12:24:23.028-07:00Cool Caprese SaladI just enjoyed a weeks holiday up through the Interior and Okanagan of BC and on my way home to Vancouver Island I had to stop and go the the Granville Island Market. It really is an amazing site, so much produce from all over the world, baked goods you wouldn't believe, crafts and my favourite the Italian Market where you can get the most amazing stuffed pastas like Feta and Black Olive Ravioli and Smoked Gouda Pouches, and my favorite marinated boconccini.... Swoon!!!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_n2C8rC250E3pFhn9bD_Vi6pi2wIE7apB5T2DZMK-G4_2d0B3GzIK3qUO-CVnARzXqZCFRoa8eepw2ybcnqoUEDfUsuLQ9vI9hpm6G7ebmB31e3VHNkg4p6QRQAO5tt35vnXAyPnXsIBZ/s1600/P8130062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_n2C8rC250E3pFhn9bD_Vi6pi2wIE7apB5T2DZMK-G4_2d0B3GzIK3qUO-CVnARzXqZCFRoa8eepw2ybcnqoUEDfUsuLQ9vI9hpm6G7ebmB31e3VHNkg4p6QRQAO5tt35vnXAyPnXsIBZ/s400/P8130062.JPG" width="400" /></a></div><br />
All you need to add are cherry tomatoes to these baby boconccini! Drizzle with a little of the olive oil that they are marinated in and add some fresh basil if you like and what an amazing summer salad. A perfect lunch or snack during those scorcher days that we've been having.<br />
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I also added a small drizzle of balsamic - it went a long way and added a little complexity!Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-44321943167318750452010-07-21T15:25:00.000-07:002010-07-21T15:25:25.735-07:00Savoury Stuffed EggplantsWow! I can't believe how long it has been since I last posted a recipe. I am sorry, there really isn't a very good excuse. I haven't been cooking a lot and to be honest I haven't been feeling very inspired by life. I have been craving some ME time and it has me struggling with work and anything structured really. I just want to relax at the beach! Oh Wait! Maybe that is just Summer calling my name!!<br />
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Oddly enough I don't cook a lot despite the abundance of amazing produce around, I usually just eat a lot of fruit and what not in the summer. I did go to a market today though and soon I will share some photos of my garden which is slowly coming along.<br />
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This is a really easy and really tasty recipe that will make even the most skeptic people eggplant lovers!<br />
Its kind of more of a method, as my measurements as you should know by now aren't the most accurate!<br />
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First I sliced 2 medium sized eggplants in half, then I sliced them into a cross hatch pattern through the flesh but leaving the skin intact (like you might cut an avocado before you scoop it out) then sprinkle in with salt and place it flesh side down on a cookie sheet for about 10 minutes. In the mean time dice a good sized onion fairly finely and begin to saute with some fresh thyme. A sprig or two, whatever suits you best! once the onion is softened add a diced tomato and reduce the heat add enough bread crumbs to hold this mixture together. Before you add the tomatoes take the eggplants out of the oven and turn them over, let them roast with the squares facing up, this will allow them to open giving you lots of space to stuff the stuffing into, put back into the oven! Allow the stuffing to cool and add in about 100 grams of feta cheese crumbled (I bought a container that had 400 g, and I used about a quarter of it) You could add more or less if you like, then remove the eggplant from the oven once again and stuff the filling in to each nook and cranny and allow it to overfill, toss the whole lot back in the oven and allow the crumb mixture to get nice 'gratin-ed' and the eggplant to be nice and soft. All the flavors blend together and it is so good. I served it along side some 'raw' pasta aka julienne zucchini with pesto. Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-39524465881492913662010-05-26T15:35:00.000-07:002010-05-26T15:35:40.053-07:00Cheddar & Onion Pierogis<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJuZNBzEebxLMkoI2oVKtr8Fxu5D5zmi0wdKbTLnosRceewOX0vFtBgLdkMYwyRN1-M9XZ2tXVpC_1w1IkfkzVxHAqYMNQTo2DEs0hynp-ETMR1YVH5J7krzXx42QGFZ3gVEyJbQRHZOm/s1600/P4270077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJuZNBzEebxLMkoI2oVKtr8Fxu5D5zmi0wdKbTLnosRceewOX0vFtBgLdkMYwyRN1-M9XZ2tXVpC_1w1IkfkzVxHAqYMNQTo2DEs0hynp-ETMR1YVH5J7krzXx42QGFZ3gVEyJbQRHZOm/s400/P4270077.JPG" width="400" /></a></div><br />
I'm not sure if there is anything more comforting then a big bowl of starchy goodness in the form of homemade pirogi. Add some sour cream and caramelized onions and you will slip into carb coma of contentment, or CCC as I fondly call it.<br />
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Well then, Lets Begin:<br />
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</b><br />
<b>For the dough:</b><br />
<i class="recipe"></i><br />
3-1/2 cups all-purpose flour, plus more for kneading and rolling<br />
3 large eggs <br />
2 tablespoons sour cream <br />
3/4 to 1 cup water <br />
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</b><br />
<b>For the insides:</b><br />
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1-1/2 lbs baking potatoes, peeled and cut into roughly 1 inch pieces<br />
4 tablespoons unsalted butter <br />
1 tablespoon extra-virgin olive oil <br />
1 clove garlic,<br />
1/4 teaspoon dried thyme <br />
3/4 to 1 cup aged cheddar cheese <br />
2 large onions<br />
Salt and Pepper<br />
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I began by caramelizing the onions in 2 tbsp of the butter and a splash of water. I add just a bit of water, this helps the onion to cook evenly and become coated with the butter, by the time the water evaporates off the onions will already be translucent and ready to sweeten up! Once they look delicious to you remove from the heat and allow to cool.<br />
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At the same time I added the potatoes into pot of salted water and brought to a boil. Cook until fork tender and drain. Add the remaining ingredients except for the cheese and mash it all up! I like mine just a little chunky. Honestly, after I made this I almost didn't even make the wrappers. I almost ate them all as is. Next time I think I will do a double batch of just the filling!<br />
The filling was pretty hot so I waited for it to cool before I added the cheese, I wanted more of a potato, onion and cheese rather then a cheesy-potato and onion.... if that makes any sense at all!<br />
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Next comes the dough. Honestly mix the wet ingredients together and slowly add in the flour until it forms a dough. Knead it until everything is just incorporated; the dough should be smooth and a little sticky. Wrap it in plastic wrap and allow it to chill out in the fridge for 20 - 30 minutes. This will allow it to rest, very important; and give your filling a chance to cool down before you handle it.<br />
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Once everything is nice and rested, take the dough out and beat the heck out of it! Just kidding, you will need to roll it out though. You may want to roll it out and then use a cutter to make them all nice and perfect but not me! I divided the dough into 8 equal sections and then continued to divide until they were the size that I liked. I like big rustic looking pierogi and made them as such. Here's a peek:<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrspNutuu-8BZdNAxefqgAV4UMmKS5cN2m4s8FLd9su17StBOAeAMWR5paOaHvrdXF6pLCw02CYi9Hl1yV2UAV13AJR9Jh5c1mFjKh0tQ267GR2l0zFXHOkVXxP1wNWxSTV7piAjLoB0pl/s1600/P4270071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrspNutuu-8BZdNAxefqgAV4UMmKS5cN2m4s8FLd9su17StBOAeAMWR5paOaHvrdXF6pLCw02CYi9Hl1yV2UAV13AJR9Jh5c1mFjKh0tQ267GR2l0zFXHOkVXxP1wNWxSTV7piAjLoB0pl/s400/P4270071.JPG" width="400" /></a></div><br />
Looks like they are ready for a soak in a pot of boiling water. Once they float to the top allow them to cook for another 2 - 4 minutes depending on how large yours are. From here I plop them down into a hot skillet with butter and let them get nice and crispy. Top with additional sauteed onions and a little sour cream and you are ready for a CCC! Enjoy!<br />
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These fed two of us for 2 dinners and I wish I had've made more to put in the freezer. Don't be scared to double or even triple a batch!<br />
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<div style="text-align: center;">YUM!</div>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com1tag:blogger.com,1999:blog-2803005640849428039.post-64432340070578667822010-05-18T12:47:00.000-07:002010-05-18T12:47:50.283-07:00Dulce De Leche LiqueurIn the last post I showed you how the Dulce De Leche caramel complimented a cappuccino cheesecake so I decided to keep going on that theme. I created a Mexican version of an Irish classic.<br />
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</div><div style="text-align: center;">Here we have Mexican Cream! A Dulce de Leche Liqueur.</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrMXg5yOovfi-PAxppQDyDXIcYHVzq6krXLle0bDjyvRg1NRRjkJrvGfdShGq6JURk_rKvOGgi6Haal1wza6fVqIVnlNYjYoUMhHUZToLo5CtxHOi0i7m8fMzuvPpROzl8KSxMtfvT-M8/s1600/P5050060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrMXg5yOovfi-PAxppQDyDXIcYHVzq6krXLle0bDjyvRg1NRRjkJrvGfdShGq6JURk_rKvOGgi6Haal1wza6fVqIVnlNYjYoUMhHUZToLo5CtxHOi0i7m8fMzuvPpROzl8KSxMtfvT-M8/s400/P5050060.JPG" width="322" /></a></div><br />
<div style="text-align: left;">It was really simple too! And can be enjoyed in Coffee or as we did as shots at a Cinco de Mayo celebration. All you need to do is get out your blender and add 1 can of <a href="http://funkyfork.blogspot.com/2010/05/creamy-cappuccino-cheesecake.html">Dulce de Leche</a>, 1 cup of cream, and 1/2 cup - 1 cup of Rum. I know you are thinking it should be Tequila, and if you want go right ahead, I just prefer my Tequila straight up, I don't like to mix it with anything other then lime juice! If that! Blend this until it is combined. I would also suggest that you start with 1/2 Cup of Rum, give it a taste and add more to suite your tastes. I like it sweet and creamy, and I ended up starting off with lots of Rum and I had to keep adding cream and caramel until I like the way it taste. I suggest you do it the other way around!</div></div><div style="text-align: center;"><span id="goog_486331110"></span><span id="goog_486331111"></span></div>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-13557807657659157822010-05-12T15:08:00.000-07:002010-05-12T15:08:09.898-07:00Creamy Cappuccino CheesecakeThis is serious YUM! I know I've been on a bit of a sweet kick lately which is a little unlike me, I do love sweets but usually me and my sweet can't get through a whole cake or pie etc. But let me tell you, this cheesecake did not last long around our house!<br />
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<div style="text-align: center;">And its no wonder why just look at this delicious confection! </div><br />
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<div style="text-align: center;">Lets get just a little closer!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AeCTQkFAKmL76cHhyphenhyphenSJgPWuLrkAlkznQprhroctJwo4dUEpBWGU3a1TcrXPcejBRyVD_-8mAfG8pnYy3NoxPZWxAEKL73tz7jOrNdeOxsOEDfYXuSJUEEy74A37za1hlRSRfQ-xrihj-/s1600/P5040122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AeCTQkFAKmL76cHhyphenhyphenSJgPWuLrkAlkznQprhroctJwo4dUEpBWGU3a1TcrXPcejBRyVD_-8mAfG8pnYy3NoxPZWxAEKL73tz7jOrNdeOxsOEDfYXuSJUEEy74A37za1hlRSRfQ-xrihj-/s320/P5040122.JPG" /></a></div><div style="text-align: center;"> Is that? Did she really? No she didn't! </div><div style="text-align: center;">Oh Yes! I did! That is Dulce de Leche swirled about!</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Here is the recipe</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Crust</b></div><ul id="ingredientsList"><li>20 graham cracker cookies, crushed</li>
<li>5 tbsp melted butter</li>
<li>1/4 cup sugar</li>
<li>2 tbsp cocoa powder</li>
<li>1 tbsp espresso powder</li>
</ul><strong>Filling</strong><br />
<ul><li>1/2 cup whipping cream</li>
<li>4 teaspoons espresso powder powder</li>
<li>1 1/2 teaspoons vanilla </li>
<li>3 tbsp Kahlua </li>
<li>4 8-ounce packages cream cheese, room temperature</li>
<li>1 1/4 cups sugar</li>
<li>4 large eggs</li>
<li>2 tablespoons flour</li>
<li>1 can dulce de leche</li>
</ul><b>Dulce de Leche</b><br />
<ul><li><b> </b>1 can of sweetened condensed milk</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQXORPV5Vq7ZXuUGNaPm7VE2_j2ZiNzXehS-YZbRh7J5tkEonMKHOe6YT3kPV1_qoortPcluPGtKLRwkZ3uFU037NjntkS8L2ScNP05l54fytbbwQydMzkqObZ2losWXq8ep9LiJqScVs/s1600/P5040109.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQXORPV5Vq7ZXuUGNaPm7VE2_j2ZiNzXehS-YZbRh7J5tkEonMKHOe6YT3kPV1_qoortPcluPGtKLRwkZ3uFU037NjntkS8L2ScNP05l54fytbbwQydMzkqObZ2losWXq8ep9LiJqScVs/s320/P5040109.JPG" /></a></div>First start by making the Dulce de leche by cracking the can slightly open and <b></b>adding it to a small pot with water about 2/3 of the way up.<br />
<br />
Bring to a boil and let it go for about 1 & 1/2 hours. You will need to top up the water as it will evaporate so keep an eye on it. Let it cool, crack the lid the rest of the way off and Voila!<br />
Dulce de Leche! You can use this in soo many ways, as simply as dipping apple wedges into it for a caramel apple treat or for a Mexican Baileys liqueur that I will show you soon, or for our purposes the fabulous surprise in a cappuccino cheesecake. This will give the Starbucks Carmel Frap a run for its money!<br />
<br />
So anyways....<br />
Mix all of the ingredients for the crust together, grab a handful and make sure that it is sticking together, it should hold its shape, but it is ok if it cracks a little, as long as you know it is going to hold together. Spread evenly into the bottom and sides of a spring form pan (This is a Must for cheesecake making!) And bake in a 350 degree oven for 10 minutes. Allow to cool while you get onto the filling. Because we all know that a crust is nothing without its filling!<br />
<br />
Now onto the creamy goodness:<br />
In a small bowl combine the cream, vanilla, Kahlua and espresso powder. This will help to distribute the espresso powder evenly. I wanted to see the flecks and it is ground so finely that they don't create any sort of textural difference, just add a visual affect, plus you know me! I like the real thing! No instant powders for moi! In a separate and I advise a quite large bowl beat the cream cheese until it is fluffy, incorporate the sugar and then add the eggs one at a time. Slowly add the flour, then add in the cream and Kahlua mixture. Combine until it is one big mess of goodness and slowly pour into the crust.<br />
Remember the dulce de leche? How could you forget, pour it into a swirl around the pan if you can. (If it is warm it should pour alright, I had to use a spoon to coerce it, then the heat had its way with it so it turned out as you saw in the picture above.<br />
Bake for about 1 hour or until the sides start to pull away and the top is brown. If you can avoid it cracking let me know your trick!<br />
<br />
Also I added a pan of water in the bottom of the oven to create moisture, I'm sure I just left it in a little to long and that is why it cracked, it did turn out to be very golden! perhaps a little too golden.... whoops... it was still oh so good!Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-33072873570465005922010-05-06T13:03:00.000-07:002011-04-05T11:40:38.849-07:00Kale ChipsI had planned a yummy Cinco de Mayo post... but was to late, and while I will share with you the most delicious fish tacos right now I must share something else. <br />
<br />
What is is that I am so amazed by...<br />
<br />
Kale Chips!<br />
<br />
I know! I thought 'Oh, those would make a really good healthy snack' and by healthy I was meaning 'not that great' but honestly I can't make these things fast enough. I made one bunch and had eaten the whole thing before I even took a picture. Then I made a second bunch and I had enough time to take a few pictures, but then I ate them all! I ate 2 bunches of Kale and thought 'wow what a good way to get your greens'<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6eJn2g7ICXyOyEuoCCZg-oY1YZ_lgkp0zLEozgFqo55qk3b684uB8hCNH0epkDpl7NtHHTUbbOl5M3coogzCoJrjUnq8pNuN6Az8YcgftSyRdmsqjtqMQlsRGCQRxfO5M_Hpr8fedWxvH/s1600/P5040116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6eJn2g7ICXyOyEuoCCZg-oY1YZ_lgkp0zLEozgFqo55qk3b684uB8hCNH0epkDpl7NtHHTUbbOl5M3coogzCoJrjUnq8pNuN6Az8YcgftSyRdmsqjtqMQlsRGCQRxfO5M_Hpr8fedWxvH/s320/P5040116.JPG" /></a></div><br />
They do wilt down a little, but they get so crispy! And that deep green flavor adds something that a regular potato chip just can't compare too, while being so subtle and satisfying. I have seen these fluttering about the Internet for some time, and now I only wish that I had have tried them right away!<br />
<br />
Here's the directions:<br />
<br />
Cut the inner stems out of a bunch of Kale and cut them into chip size pieces. Wash and dry well. Lay the pieces on a baking sheet evenly. Drizzle with Olive Oil and sprinkle with Salt and Pepper. Massage it all into the little crevices and then make sure it is laid out evenly (They will get crisper if they are not touching). I baked these in the oven for about 20 minutes. It all depends on the size of the chips so keep an eye on them. You want them to get crisp without being to brown.<br />
<br />
I think I will try them out in the dehydrator to preserve nutrients.... but honestly I ate them so fast it might take to long!Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-30731348826025955502010-04-29T11:09:00.000-07:002010-05-06T13:04:00.342-07:00Mango Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf6Hz3bu-0oTalmLQFQKt7xsZIRdE4X3FMuAFf0tTcnzaZ58uYHR3F0qn23ZH860vr_-qhBBIXb2P_raBvQbrIH6-pmxn4NQ9q4mQA35uNkowhkKT9-ny8FKZZsQsuWYGw87n-1xURGDt/s1600/P4230096.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465633915439696130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf6Hz3bu-0oTalmLQFQKt7xsZIRdE4X3FMuAFf0tTcnzaZ58uYHR3F0qn23ZH860vr_-qhBBIXb2P_raBvQbrIH6-pmxn4NQ9q4mQA35uNkowhkKT9-ny8FKZZsQsuWYGw87n-1xURGDt/s400/P4230096.JPG" style="cursor: pointer; display: block; height: 294px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
My grandmother make the best Mango Pudding!<br />
I think it is all the years or trial and error that make grandmothers so good at cooking. My boyfriend says I am a good cook... but not better then his Mom, which I don't take offense to because we cook very differently. She makes homey classics that warm you from the inside out and I love to experiment and use weird ingredients, and make things a little healthy... well most of the time anyways. I will share the most amazing chicken wings with you soon, that are so good to the taste-buds, but so hard on the heart!<br />
<br />
Anyways back to my Grandma, my mom is a fantastic cook, but my Grandma makes certain things that are just irresistible! Like her potato salad, her baked ham, her ribs, her pickled beets, and her mango pudding. Those are my faves. I didn't call her to ask her the recipe when I had a craving, I went online. I only ask for recipes when I am with her so I can have the full demo; except the first time I cooked a turkey, I was 697 kms away and I certainly needed her advice then! But for the Mango pudding recipe I will probably wait until the next time I see her which hopefully will be soon. She is only a ferry trip away!<br />
<br />
And ask her I will because this mango pudding did hit the spot, but wasn't quite what I remembered in my grandma's version. I just followed the recipe from <a href="http://chinesefood.about.com/od/dessertsfruit/r/mangopudding.htm">here</a> and it was pretty good but I already have a few tweaks in mind, and I can't wait to see what my grandma does! I'll be sure to keep you updated.<br />
<br />
And just so you know Mango Pudding is dreamy! Its creamy and oh so mango-y and refreshing. A near perfect fruit dessert that will leave you feeling satisfied and light at the same time!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8vsqyaT65T30Ya1mi_bbiXgDhMkR7wxrldVEcCvW_7Qyo0xjHkORB9LXL11aNmI1HTwCXz5IBWXrPH2Hp70UDT1Ed_PKd4oipGEkjCw_ZriyOm5RJElYVeoB5Ft279oUqdW8vFLWXZaA/s1600/P4230097.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465633925404848098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8vsqyaT65T30Ya1mi_bbiXgDhMkR7wxrldVEcCvW_7Qyo0xjHkORB9LXL11aNmI1HTwCXz5IBWXrPH2Hp70UDT1Ed_PKd4oipGEkjCw_ZriyOm5RJElYVeoB5Ft279oUqdW8vFLWXZaA/s400/P4230097.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 298px;" /></a>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-88401835861725793662010-04-15T14:33:00.000-07:002010-04-15T14:47:25.705-07:00You will see more of me soon!<span style="font-size:100%;"><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-ZnEHxQeLc6eASeUnwQn8tp8mSqqe-Vb-10jW871AdJwuK79wpG9ua124AtF0P6Vn7ny11rquITQIyBVRQhc3Albrlcc-BsO-J4ztq6XMXN9YGZc5py9XMATg2kZf3yG_ZU9OMCWuWgU/s1600/DSCN0542.JPG">Thank you for your patience! I know I vanished for a while! It has been this moving and a new job and my camera broke! I will be getting it back all spiffed up early next week so I will share a new creation in my new kitchen with you then!<br /><br />In the mean time</a><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-ZnEHxQeLc6eASeUnwQn8tp8mSqqe-Vb-10jW871AdJwuK79wpG9ua124AtF0P6Vn7ny11rquITQIyBVRQhc3Albrlcc-BsO-J4ztq6XMXN9YGZc5py9XMATg2kZf3yG_ZU9OMCWuWgU/s1600/DSCN0542.JPG"><br />THANK YOU!<br /></a><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-ZnEHxQeLc6eASeUnwQn8tp8mSqqe-Vb-10jW871AdJwuK79wpG9ua124AtF0P6Vn7ny11rquITQIyBVRQhc3Albrlcc-BsO-J4ztq6XMXN9YGZc5py9XMATg2kZf3yG_ZU9OMCWuWgU/s1600/DSCN0542.JPG">And here are some of my homeless pics:</a></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-ZnEHxQeLc6eASeUnwQn8tp8mSqqe-Vb-10jW871AdJwuK79wpG9ua124AtF0P6Vn7ny11rquITQIyBVRQhc3Albrlcc-BsO-J4ztq6XMXN9YGZc5py9XMATg2kZf3yG_ZU9OMCWuWgU/s1600/DSCN0542.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-ZnEHxQeLc6eASeUnwQn8tp8mSqqe-Vb-10jW871AdJwuK79wpG9ua124AtF0P6Vn7ny11rquITQIyBVRQhc3Albrlcc-BsO-J4ztq6XMXN9YGZc5py9XMATg2kZf3yG_ZU9OMCWuWgU/s400/DSCN0542.JPG" alt="" id="BLOGGER_PHOTO_ID_5460482523209386546" border="0" /></a><br /><div style="text-align: center;">Since moving into the new house I have bought a new cutting board! After the marks I left on those counters and my darn kitties climbing up the curtains I didn't even bother asking for my deposit back! I am happy to report that we are all changing our ways now though! I have a new bamboo cutting board and they have a spray bottle for when they are bad.... they are learning too!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-NX4Z9TC_5kJBMp2DbgiZWtd2F_QfolItdHDvduzXDFzN8-LnsFCeh9qwnkmttDlZk2LG-3tqgT25CEWVApG4hWI0ADF9KC2_BkSl-8jx1BXwJt_ocMgw89fN0S11uhc7bKua9MwgMgo/s1600/DSCN0537.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-NX4Z9TC_5kJBMp2DbgiZWtd2F_QfolItdHDvduzXDFzN8-LnsFCeh9qwnkmttDlZk2LG-3tqgT25CEWVApG4hWI0ADF9KC2_BkSl-8jx1BXwJt_ocMgw89fN0S11uhc7bKua9MwgMgo/s400/DSCN0537.JPG" alt="" id="BLOGGER_PHOTO_ID_5460482514990095106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPko-JQWPQmcgC2Fcw16BbzoC3it2EWBUXZyyZhxWRPcZLnNN_AR067i_BiYshH4BoYh7boCZQPpn9c1Xa2PWqrvOjBsD35_UNKj-VDfTuPYekCO-UBv3SVuz4wxV-erpO67PBDWiPV1sS/s1600/DSCN0536.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPko-JQWPQmcgC2Fcw16BbzoC3it2EWBUXZyyZhxWRPcZLnNN_AR067i_BiYshH4BoYh7boCZQPpn9c1Xa2PWqrvOjBsD35_UNKj-VDfTuPYekCO-UBv3SVuz4wxV-erpO67PBDWiPV1sS/s400/DSCN0536.JPG" alt="" id="BLOGGER_PHOTO_ID_5460482505256397538" border="0" /></a><br /><div style="text-align: center;">I'm sure you can guess that I was making Greek Salad, such pretty colors, but a pretty universal recipe.<br /></div>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-26726809618215016382010-03-10T12:49:00.001-08:002010-03-13T10:08:18.549-08:00Spanakopita Asparagus Rolls UpsI love to roll my food up. There is just something so satisfying about being able to put everything together and create a perfect bite.<br /><br />These guys were just that! Perfect bites, go on check 'em out!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNoSgghx7MOkIxKkfOeTurBtb2oZ247rmlUmND7XrKDnqeH5nywWE8g5cTPvqcjfE9fWuPoFefdj0k0NEde3JFhwNVq5mSNpE15BZuOtzVGJSluIRGbXmazSTgUcdAbmcTlNmLZBBmlNw/s1600-h/DSCN0624.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNoSgghx7MOkIxKkfOeTurBtb2oZ247rmlUmND7XrKDnqeH5nywWE8g5cTPvqcjfE9fWuPoFefdj0k0NEde3JFhwNVq5mSNpE15BZuOtzVGJSluIRGbXmazSTgUcdAbmcTlNmLZBBmlNw/s400/DSCN0624.JPG" alt="" id="BLOGGER_PHOTO_ID_5447111506690125922" border="0" /></a><br />This was the love child of my making spanakopitas for my lunches and my making sushi for dinner. I had been making veggie sushi for a quick dinner (which didn't turn out all that pretty, and didn't have a lot of time to be photographed as it went directly into my mouth after a particularity long day at work! But as I had some extra phyllo sheets I decided to turn up the creativity a little on a long time classic.<br /><br />My spanakopita filling is very simple:<br /><br />I use<br />1 package of frozen spinach (my grocery store now sells the frozen spinach in a bag, frozen into little 'pellets' of spinach - it thaws a lot faster and the package has a little more then the traditional box, I would think you may need about 2 boxes)<br />1 container (250 gs I think) of feta<br />2 eggs<br />nice big pinches of salt, pepper and nutmeg (mmmm.... nutmeg!)<br />about 1/4 c toasted pine nuts<br /><br />You will also need:<br />Phyllo dough, melted butter and asparagus spears.<br /><br />I just mix this all up until it is to my liking, sometimes I add more cheese, sometimes less, just do whatever you like, its not like the spanakopita police are going to come and get you!!<br /><br />Begin by laying out one sheet of phyllo, brush with butter and add another sheet on top, brush the second sheet with butter and then cut the sheet in half, place one half on top of another so that there are 4 sheets stacked together.<br /><br />I added two lightly steamed asparagus spears facing opposite directions so that the tips were just poking out for presentation and then topped it with a little of he filling, really just enough to hold it together; it should be about the crunchy asparagus. I rolled it up and put it on a baking sheet brushing with additional butter. Bake at about 375 until the tops are brown and the dough is crispy. (About 10 - 15 minutes) Let cool slightly before serving.<br /><br />These would make a fantastic appetizer or snack. They are certainly elegant enough to serve to guests! (And fairly friendly on the pocket as you can really make the ingredients stretch!)Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-64647917238465059162010-03-05T15:52:00.001-08:002010-03-10T12:46:46.485-08:00In memory of a great friend<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_5esZ3ywzo8h3hcQ-YlG31TqxSdH7qEY3zStY08zBnjHV9P9-M-c_b5oM7EBS23iLbcG77Qef8aHnsXVpVA-uU0WFAxIb8J8trXXQGPoHkse6nfJ-qWm2lBTBJt1pHp9fZtjLfb_A1m3/s1600-h/choc+milk"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_5esZ3ywzo8h3hcQ-YlG31TqxSdH7qEY3zStY08zBnjHV9P9-M-c_b5oM7EBS23iLbcG77Qef8aHnsXVpVA-uU0WFAxIb8J8trXXQGPoHkse6nfJ-qWm2lBTBJt1pHp9fZtjLfb_A1m3/s400/choc+milk" alt="" id="BLOGGER_PHOTO_ID_5445302001407816322" border="0" /></a><br /><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}"><span class="UIStory_Message">Can't believe it has almost been a year. Right before he left that night we were all talking about random things. I told him what I thought of the 'Glass half empty or glass half full' question. I said that If you begin with an empty glass and you fill it up half way then your glass is half full, if however; your glas<span class="text_exposed_show">s is full and you drink it half way down, then your glass is half empty... he said 'That is so smart! You should put that on the internet'<br />So here is to you Jonathan! </span></span></h3><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}"><span class="UIStory_Message"><span class="text_exposed_show">Your friendship will always have a special place in my heart.</span></span></h3>Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com0tag:blogger.com,1999:blog-2803005640849428039.post-43172434565532223682010-03-04T13:35:00.000-08:002011-04-05T11:41:16.890-07:00Sweet and Sour Veggie Ribbon SaladI set out to make a simple salad using up a couple of veggie that I had in my fridge and was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">absolutely</span> blown away by its simplicity, freshness and vibrant flavour. Honestly there is as much flavor in these carrots and zucchini as there is color! Lets have a look:<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4OMtIZ3QnMAYd7-4TA3G9mGdvJ1KN3pbl77LIxldJGPr61JvhcZYe7TH92Ow5c6ALSHfGB93mOSiqoshGbsJSHpDU9WQ671lAQ8RHexY2TB4HJM3FjUVn95qz9MWjFBTWhh1L9wQQjC8-/s1600-h/DSCN0612.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444898459462568882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4OMtIZ3QnMAYd7-4TA3G9mGdvJ1KN3pbl77LIxldJGPr61JvhcZYe7TH92Ow5c6ALSHfGB93mOSiqoshGbsJSHpDU9WQ671lAQ8RHexY2TB4HJM3FjUVn95qz9MWjFBTWhh1L9wQQjC8-/s400/DSCN0612.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
And an even closer look:</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0orSs2NTkm9gOhwD1UU4dZ9BjRhM7R_Y7kWjgT7VWwNper_s3qYIi0yCjdN-5W2CycTXobJ9Txutu5wfmWyno-ffna88enqrUl6VcB2pITkb7vmSrDb0tj8GXF05QPFgZtyOia05iGke2/s1600-h/DSCN0610.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444898470447878050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0orSs2NTkm9gOhwD1UU4dZ9BjRhM7R_Y7kWjgT7VWwNper_s3qYIi0yCjdN-5W2CycTXobJ9Txutu5wfmWyno-ffna88enqrUl6VcB2pITkb7vmSrDb0tj8GXF05QPFgZtyOia05iGke2/s400/DSCN0610.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
All that I did was use my vegetable peeler to make ribbons of carrots and zucchini, I added some chopped green onions and then came the magic!<br />
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I added a third of a cup of rice wine vinegar to a small saucepan with a couple of table spoons of sugar (the same ratio as you would for making sushi rice) 1/3 cup rice <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">vinegar</span>, 3 tbsp white sugar and warm until the sugar melts, I poured some of that over the veggies and added some fresh cracked black pepper and a small drizzle of soy sauce and it was so surprisingly yummy!<br />
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I also have some great news! I am moving into a new house! With a real Kitchen! I can't wait to share the creations I make in there with you! I am so excited right now, I have a great new job, am getting a whole house with a yard for less rent then my current 1 bedroom apartment! (Its in a small town not in the city, but this small town is my home and right on a big beautiful lake!) and I just feel that this whole year is going to be fantastic!<br />
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I hope that this year is shaping up excellently for you too!<br />
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PS : Seriously try this when you are in a rush, or just feel like something light!Tiffhttp://www.blogger.com/profile/07606343768641742181noreply@blogger.com1