掲示板お問い合わせランダムジャンプ

2019年05月17日
AN ABUNDANCE OF APPLES
If you have the opportunity, I highly recommend being friends with a farmer. Especially one that grows perfect heads of butterleaf lettuce like this:

and brings you specialty crops like heirloom zucchetta to shoot for the food photography class you are teaching together online.Thanks Ron!

I also highly recommend having a client who grows apples, especially one that has you develop and shoot interesting new recipes with 12 different apple varieties.

I can’t share those recipes with you quite yet, but I do still have an abundance of apples. First, I made apple scones, just mixing in some diced fresh apple to my favorite cream scone recipe. I also made raw applesauce with peach. Apple pop-tarts with my pop tart recipe from my new book, Real Snacks (which I can hopefully share with you soon too!). And, of course, apple fritters. But, I still have a LOT more apples (Want some? Come on over!)

Today, I pulled out my friend Béa’s gorgeous book, La Tartine Gourmande: Recipes for an Inspired Life for further inspiration. This book is truly a joy. Lovely flavor combinations and visual wow are artfully mixed in with Béa’s charming life stories. Over the past several years, I’ve been lucky enough to spend several days with Béa and her family, and her spirit really rings through in this book. I excitedly await our trip next week to teach a food photography and styling class in France. But, with Béa’s book in hand, I did not have to wait to start tasting her delicious dishes again. There were many choices with apples.

Today I chose to make the Upside Down Cranberry Cake recipe, which she notes that apples work very well in place of the cranberries. The cake pairs the complex flavors of gluten free flours (quinoa, brown rice and almond meal) with olive oil, vanilla and saffron – an intriguing and delicious combination that do taste great with lightly sautéed Braeburn apples.

While Béa’s recipe makes a 9-inch cake, I halved the recipe and made tea cakes in a cupcake tin instead. Delicious!

Of course, after reading through Béa’s book, I really couldn’t resist also making a little parfait as well. Simply sautéed apple slices, topped with honey sweetened yogurt, topped with a pistachio, cashew and thyme crumble. Yum!
[ 投稿者:signuplove18 at 10:25 | お友達 | コメント(0) | トラックバック(0) ]

2019年05月04日
AN ABUNDANCE OF APPLES
If you have the opportunity, I highly recommend being friends with a farmer. Especially one that grows perfect heads of butterleaf lettuce like this company management:

and brings you specialty crops like heirloom zucchetta to shoot for the food photography class you are teaching together online.Thanks Ron master of mechanical engineering hong kong!

I also highly recommend having a client who grows apples, especially one that has you develop and shoot interesting new recipes with 12 different apple varieties.

I can’t share those recipes with you quite yet, but I do still have an abundance of apples. First, I made apple scones, just mixing in some diced fresh apple to my favorite cream scone recipe. I also made raw applesauce with peach. Apple pop-tarts with my pop tart recipe from my new book, Real Snacks (which I can hopefully share with you soon too!). And, of course, apple fritters. But, I still have a LOT more apples (Want some? Come on over Sage 50!)

Today, I pulled out my friend Béa’s gorgeous book, La Tartine Gourmande: Recipes for an Inspired Life for further inspiration. This book is truly a joy. Lovely flavor combinations and visual wow are artfully mixed in with Béa’s charming life stories. Over the past several years, I’ve been lucky enough to spend several days with Béa and her family, and her spirit really rings through in this book. I excitedly await our trip next week to teach a food photography and styling class in France. But, with Béa’s book in hand, I did not have to wait to start tasting her delicious dishes again. There were many choices with apples.

Today I chose to make the Upside Down Cranberry Cake recipe, which she notes that apples work very well in place of the cranberries. The cake pairs the complex flavors of gluten free flours (quinoa, brown rice and almond meal) with olive oil, vanilla and saffron – an intriguing and delicious combination that do taste great with lightly sautéed Braeburn apples.

While Béa’s recipe makes a 9-inch cake, I halved the recipe and made tea cakes in a cupcake tin instead. Delicious!
[ 投稿者:signuplove18 at 09:08 | お友達 | コメント(0) | トラックバック(0) ]

2019年04月16日
Lentils and pasta in one delicious, traditional dish: Pasta e Lenticchie
This week’s recipe began with six words: Tortellini, Lentils/Collard Greens/Pork Sausage. Lifestyle website InsideHook asked six Michelin-starred Chicago chefs to name their favorite meals in town, and Lee Wolen at BOKA called out the pasta dishes at Daisies. Those six words were the full menu description of one of those pastas Serviced apartment Causeway Bay.

go-to-the-recipeI soon learned that pasta and lentils, Pasta e Lenticchie, is a beloved traditional Italian dish. Almost as soon, I learned that—like most beloved traditions—executions of this dish vary wildly. Spaghetti, broken or unbroken; short pastas (ziti, ditalini, orecchiette, cavatelli); tomatoes, no tomatoes; sausage, no sausage; cook the pasta with the lentils and milk, cook everything separate; very little sauce, almost soupy new hk company setup.

But I kept coming back to those six words, shorter than a haiku, but making a delicious promise: Tortellini, Lentils/Collard Greens/Pork Sausage. That was the mix of flavors and textures I could taste. For the presumably cheese-filled tortellini, I substituted penne rigate and grated Parmesan. But I stuck with the collard greens—their pleasantly bitter bite is similar to kale and Swiss chard, and I appreciate the earthiness they bring. Onion, garlic, thyme and a little tomato paste all combine to create a subtly complex, satisfying, rustic dish Apartment Hotels in Hong Kong.

This is the opposite of a one-pot meal. I had three pots/pans going on the stove at once. But don’t let that deter you—the separate parts are all forgiving in their timing and can wait for others to be ready. Also, every single step is easy. If you cook at all, you’ve got this.
[ 投稿者:signuplove18 at 11:27 | お友達 | コメント(0) | トラックバック(0) ]

2019年04月01日
Les baskets
Once upon a time, if you arrived via an airplane, or left your hotel room, wearing puffy white sneakers, you were immediately branded un américain, scorned for your fashion faux pas. So Americans (myself included) purposely wore regular shoes so as not to be pegged as, well – Américains Rent long staying serviced apartments.

A few of us brave souls occasionally bared our American patrimoine (heritage), bucking fashion in favor of comfort. I sometimes wore sneakers, carefully sidestepping those of the puffy variety, and if anyone had a problem with it (or them), I didn’t see it. But I was in the minority in Paris as sneakers were vaguely interdit financial aid and scholarships hong kong, and most wore regular shoes around town. When I returned to the States for visits, if I ran into friends, looking down at my feet, they thought I had returned to attend a funeral
Fast forward to right now and the ne plus ultra of sneakers in Paris have been Stan Smiths, which I began wearing when I was twelve years old. Parisians are starting their kids off the same way and I’ve seen families of four, marching down the overly trendy rue de Bretagne on a Saturday afternoon, each adult and child wearing the classic white tennis shoes with the signature forest green labels trailing behind them hong kong offshore account.
[ 投稿者:signuplove18 at 15:09 | お友達 | コメント(0) | トラックバック(0) ]

2019年03月18日
woods in Yaak
I ignore the dead fly floating in a sea of candle wax while it burns V6 Series VRF.

I wake up and have to pee, then close my eyes and will another to run to the nearby creek in below freezing temperatures for a bucket of water - a requisite to filling the back of the toilet for each 'flush.'

I curse my packing skills, having left behind deodorant and now counting 4 days sans shower. Add in 3 teen boys and sweaty games of hockey and you can imagine master of english hong kong...

On day 2 of 6 we are without water, no electricity and together huddle around a tiny wood stove. A short-lived endeavor as the stove is on its last day of giving: a small chimney fire and a few hours later we were left with: a big mess, soot everywhere, no heat, and one less wall. Still on day 2, we all move into the much smaller bunk house to sleep - and huddle around an even smaller stove HKUE DSE.

But I figure: running water is for wimps. Electricity is overrated. Heat? Who needs it. The fly is dead.

Each year we trek out to the Yaak River Valley in the northeast corner of Montana - our cabin and property is located just miles south of the Canadian border and bordering national forests. Each year is a new adventure: we never know if we will have 4 feet of snow or 4 inches, we hold our breath in hopes of running water and electricity. Each year we auger the lake to determine if it is fit for foot traffic. Or better: snowmobile traffic. Each year we play in the snow, read and play cards, shoot bee bees at soda cans and eat a bottomless supply of snacks and hot chocolate. Since winter daylight is shortened, we play hard early in the day and once dark we retire inside to play games and watch movies.

A year of hoards of snow could mean parking on the road and hiking to our cabins on snowshoes. It would likely mean building snow forts and snowmen, and creating trails for

snowmobiles. This year was less snow and thick, smooth ice covering the lake. We cleared a rink for hockey and played countless games - the 3 boys (sons Anthony, Caleb and token son Cosimo - our Italian exchange student) - played Frisbee golf, sledded and skied behind the snowmobile and spun across the ice in go-karts.

We played reams of card games, shot off fireworks for New Year's eve, watched a fair share of movies, went on snowmobile rides, drank beer by a fire (dug into the snow) and spotted a herd of elk (we counted nearly 40 elk). A vacation we will remember never to forget. And FWIW 'grandpa and dad' sourced and had a new part shipped [to not so nearby city of Libby - almost 2 hours away]. Thanks to their trek, on our sixth and final night in the cabins: we had water, electricity, plug-in radiant heaters and importantly a stove, shower and flush-able toilet. That was all just bonus on top of an already fun, memorable week in the woods.
[ 投稿者:signuplove18 at 15:06 | お友達 | コメント(0) | トラックバック(0) ]

2019年03月11日
A TRIP TO THAILAND, PART 3
[This is part 3 of our Thailand trip. You can read part one here and part two here]

After biking for 5 days, Cam and I headed out on a ferry to Koh Samui for a few days of complete slacking. Get up, hang by the pool until nap time kind of days. We stayed at the gorgeous Hansar Samui, right by the cute, although quite touristy, “fishing village ” of Bo Phut. I was so lazy, I didn’t even take any photos until the morning we left Heating Ventilation and Air Conditioner:

After a quick flight over to Phuket and a few hours drive north, we hopped on a little boat in Cheiow Laan Lake in the pouring rain and sped out, to one of the groups of raft houses. The surrounding limestone cliffs were hung with clouds, and although we were throughly soaked, the rain was warm and the experience so surreal we both had huge grins master of resource management hong kong.

Arriving at the raft houses, we sat down to a big meal, the rain cleared, and few found ourselves in one of the most beautiful spots I’ve ever seen.

On the morning of our last day, we went out for a boat ride to see some wildlife (although they were all fairly far from the boat, we saw gibbons and several different types of monkeys), and before pulling in, our guide, Yu, pulled the boat up to the bank to show us wild morning glory, and then started to harvest a huge armful which he brought back and had the kitchen make us for lunch. It was delicious.
[ 投稿者:signuplove18 at 14:29 | お友達 | コメント(0) | トラックバック(0) ]

2019年02月08日
June is six and is thriving
I feel less like writing about her online, mindful of the fact that she’s going to live in this online world one day and should get to speak for herself. I think it’s okay, though, to mention that she is possibly the world’s number one fan of beans and greens, refuses raw tomatoes and a wide variety of vegetables, lives for meat meat MEAT, and shares my passion for Nerds and sour gummies. Brandon gave me an Instant Pot for my birthday. I checked out Dinner in an Instant from the library, and June, thumbing through it, promptly requested Garlicky Cuban Pork. (Hot tip: do degrease the juices after cooking, preferably with a fat separator.) Ash has also made a bang-up Shrimp Scampi from the same book. We are now Instant Pot believers. If this blog were still thriving, and if it had stayed solely about food, it would probably become one of those Instant Pot blogs master of laws hong kong.

June took the three photos that follow, using the old Pentax K1000 camera I bought myself in 2008 and film that was left in my parents’ freezer after my dad died in 2002. She calls it her camera now, and these shots are from her second-ever roll. Burg would be proud. Atta girl.

What a pleasure this is. I’d almost forgotten. Thank you.

P.S. Crap, totally forgot: I am teaching a fair amount now! Currently don’t have much scheduled so that I can focus on writing, but I will be teaching a four-day workshop on the craft of food memoir next May, in Santa Fe, New Mexico. A dream Oil Free Magnetic Centrifugal Chiller!
[ 投稿者:signuplove18 at 20:10 | お友達 | コメント(0) | トラックバック(0) ]

2019年01月31日
Turkey overload antidote: Pan-seared, oven-finished Steak with Mustard Sauce
We loved our Thanksgiving turkey. We loved sitting down to dinner with family, sharing the roast turkey, the sides, the three(!) desserts. We loved the leftover turkey—on plates with also leftover sides; in sandwiches; random bites nabbed from the container and eaten cold; reheated in an impromptu sauce with aromatics and served over rice. Then suddenly, we didn’t love the turkey. It was time for steak Air to water Heat Pump systems.

go-to-the-recipeThere’s just something about a steak that pushes so many animal instinct buttons for me. Simply cooked, it delivers an unsubtle, unnuanced, serious, satisfying meatiness no other animal protein can touch. This recipe uses New York strip steak, a particularly flavorful cut. It also uses my current favorite method for cooking steak—pan searing it, then finishing it in the oven. Oven finishing surrounds the steak with an even, gentle heat to cook it through without overly cooking the outsides VRF system design.

And because I was still in Thanksgiving mode, wanting a little extra going on, I made a simple mustard sauce. It added a tangy richness to the steak. The recipe shows ways to make it a little less simple, if you like made in hongkong.
[ 投稿者:signuplove18 at 23:18 | お友達 | コメント(0) | トラックバック(0) ]

2019年01月10日
MY FEATURED VIDEO FOR CHRISTMAS
Oreo Red Velvet Ice Cream Recipe: If you love red velvet cake, you will absolutely adore this fun frozen dessert twist VRF system!

I’m super excited to share a new ice cream recipe on Safest Choice today!!! And it starts with my serious jones for red velvet cake. In fact, red velvet ended up being on the cover of my first cookbook so you know I adore it. At some point, I knew red velvet would end up being an ice cream flavor on my blog and now it is. Thanks to Safest Choice, you will now be able to experience the most sensational and delicious ice cream red velvet style. Check out the recipe HERE serviced apartment HK.

This recipe starts with building a rich custard base. It is my fave! Because Safest Choice pasteurizes its eggs, this recipe is beyond safe to consume and even have the kids help with. These eggs are hormone free, antibiotic free, and vegetarian-fed which makes for quite an experience where you can just worry about having fun with your family instead of health issues.

To my custard base, I added true red velvet flavors link a subtle hint of cocoa powder and buttermilk which really gives you more of what you love in the cake. To that, I
tinted my red velvet ice cream using red food coloring. You can use as much or as little as you would like. You can go with gel or liquid or even natural food coloring if you prefer. That is totally up to you. Then after finishing the red velvet base, I added cookies and cream because it was so awesome Sage online.

Red velvet just went to another level y’all. You gotta try this new ice cream.
[ 投稿者:signuplove18 at 20:57 | お友達 | コメント(0) | トラックバック(0) ]