tag:blogger.com,1999:blog-14071154881518109082024-02-21T01:31:10.521-08:00Baking 2 BulldogsA blog about food, life, love, bulldogs and everything in between!Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-1407115488151810908.post-85537969633150683562015-04-29T20:13:00.002-07:002015-04-29T20:13:36.575-07:00Crinkly Goodness<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRIgm9D7uVJ9CnpYoCWGXrcSQ-f4mkfglVff2WATzLwQCnwh98plZG0g8_MnjsWrRHXuS3q4ePQwertMS6Av_Z18GGHYoQcqAmotRk9b-vQQW7ZQhok7dTVEVEolNilUL9rLOnGgG59E/s1600/IMG_8490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRIgm9D7uVJ9CnpYoCWGXrcSQ-f4mkfglVff2WATzLwQCnwh98plZG0g8_MnjsWrRHXuS3q4ePQwertMS6Av_Z18GGHYoQcqAmotRk9b-vQQW7ZQhok7dTVEVEolNilUL9rLOnGgG59E/s1600/IMG_8490.JPG" height="335" width="400" /></a></div>
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Last weekend I baked cookies! It was for the annual Bungalow Heaven Neighborhood Tour which is held on the last Sunday of every April. I had to make at least 3 dozen cookies, to be served at the reception area where guests check-in for the tour.<br />
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I decided on these Chocolate Crinkle cookies because they looked so good and I've never baked them before. Also, the ingredient list was short and the directions were easy. My kind of recipe!<br />
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I yielded just over 3 dozen cookies using <a href="http://allrecipes.com/Recipe/Chocolate-Crinkles-II/Detail.aspx?event8=1&prop24=SR_Title&e11=crinkle%20cookie&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i7" target="_blank">this recipe </a>from Allrecipes. I used my handy dandy size 40 scoop which is about 1 and 3/4 tablespoonful. The recipe itself said it yields 70 cookies but I'm pretty sure this is if you only scoop out 1 teaspoonful of dough to form into a ball. Big or small, this cookie was very chocolatey, light, and slightly chewy. Perfect with a glass of ice cold milk.Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-66550880714278780682015-04-29T13:06:00.001-07:002015-04-29T13:30:30.411-07:00Little Lessons On LifeHave you ever encountered a rude person in public? How did you react? Were you rude back or did you keep your cool?<br />
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Last Sunday evening I was walking the boys, Finn and Tate. We were at our favorite walking spot, the campus of Cal Tech University. Usually we walk early in the morning but this time we decided to do an early evening walk to take advantage of the late daylight hours.<br />
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As we were going on our way I saw a man on a skateboard in the empty parking lot. Well, the boys go nuts when they see anyone on a skateboard or roller skates. I probably should have walked the other way but for some reason, I didn't and walked towards this guy. As we were walking through the parking lot the boys were pulling me so hard and turning me around and made walking quite difficult for me. Then the guy on the skateboard stops and says something to the effect of, "I'm going to stop riding until you pass through". Hmm, that's nice. "Thanks", I say. Then he says, "But it's highly irresponsible of you to take your dogs out when it's clear you have no control over them!" Um, what?<br />
I just look at this creep (uh, guy), and ask him how he could judge my "irresponsibility" in the 2 minutes that he's even seen me with my dogs? Also, please mind your own (f-ing) business!<br />
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By the time we crossed the parking lot I was fuming. I was also thinking of all the things I "should have" said to him. You know how all of that comes to mind <em>afterwards</em>? So, I took the opportunity to make myself visible to him again and politely gave him the finger. That made me feel a little better.<br />
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Since Sunday however, I still find myself thinking about this Ass%#!* and all the things I would have loved to say to him. But in reality, by getting myself worked up about this stupid stranger, I'm really hurting myself. So today I wanted to share some quotes that help me to work through what I call "Interactions with the stupid people of the world", and to LET GO because trully, this guy and anyone else who is rude, obnoxious and being an ASS, is not worth it. Hear that, idiot-on-the-skateboard? I'm kicking you to the curb and pressing the delete button on ya!<br />
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Here are some quotes I'm meditating on:<br />
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<strong>A fool takes no pleasure in understanding but only in disclosing what is on his mind. Proverbs 18:2</strong><br />
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<strong>Be kind to unkind people; they need it the most! Buddhism</strong><br />
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<strong>How people treat you is their Karma; how you react is yours. Unknown</strong><br />
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<strong>Do not speak in the ears of a fool for he will despise the wisdom of your words. Proverbs 23:9</strong><br />
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<strong>No one can make you feel inferior without your consent. Eleanor Roosevelt</strong><br />
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If you have any more to share, please do, I would love to hear them!<br />
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<br />Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-75737547324385903122015-03-13T13:08:00.003-07:002015-03-13T13:08:29.522-07:00A little break<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bts_TRNbR55HsitiqkvMooIIQ0JCKEDYrz97ISXGYKlPHbz8D04CNWrDBANwgY_8T6ETIXAw7xwKhXhkoudc90wMYSVbcKRpP2hDeYi91zrX0Y_mPPi52byIJRdKZColFMknd9EFiGk/s1600/IMG_8280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bts_TRNbR55HsitiqkvMooIIQ0JCKEDYrz97ISXGYKlPHbz8D04CNWrDBANwgY_8T6ETIXAw7xwKhXhkoudc90wMYSVbcKRpP2hDeYi91zrX0Y_mPPi52byIJRdKZColFMknd9EFiGk/s1600/IMG_8280.JPG" height="366" width="640" /></a></div>
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If it seems like I haven't posted much lately, it's because I haven't. I've been on vacation in Maui and just flew back home very late last night.<br />
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Maui was spectacular. Simply gorgeous and yes, quite relaxing. There's still a fine mixture of purity and rawness on the island of Maui, despite the Costco and the Krispy Kreme that greets you as you exit the airport. Wherever I looked, I was either taking in the views of the Pacific ocean or the lush mountains. <br />
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I hope I'll be able to keep the "aloha spirit" with me for a little while longer even though I'm back home in LA. So far, so good. Mahalo.<br />
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<br />Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-91914060878705000062015-03-01T19:55:00.002-08:002015-03-01T19:55:36.330-08:00Sunday's Bulldog<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBIyM5IgAiyP5BJYR-ipwYYebS3ympW3G_HFflqJkddYgMEvP7xdreVuC2Ndw0pZ4i0w946VzPX5ciQcl-vErv4i1b6wyQR1ySW8N3ABrI20eTrWHVAUJDOl7mhFPz8v_JmEwwBxlGOc/s1600/IMG_3309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBIyM5IgAiyP5BJYR-ipwYYebS3ympW3G_HFflqJkddYgMEvP7xdreVuC2Ndw0pZ4i0w946VzPX5ciQcl-vErv4i1b6wyQR1ySW8N3ABrI20eTrWHVAUJDOl7mhFPz8v_JmEwwBxlGOc/s1600/IMG_3309.JPG" height="640" width="640" /></a></div>
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My little men.<br />
<br />Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-32075653522270802152015-03-01T17:26:00.000-08:002015-03-01T17:29:21.876-08:00Pasta Carbonara for a winter's day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQGxAe-fvZUP84SHih5V_3AxK-YHSFG9kaxDjeNzvRDoUGVc7zopMDah1CwzTNPcxmZ9AbFLQ71xmrOS8kXhmh1yDA7kJnr6rhQ4h7mGt70X4R6FsdECUXkZH3DvzIuRnFcvVou7yY90/s1600/IMG_8251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQGxAe-fvZUP84SHih5V_3AxK-YHSFG9kaxDjeNzvRDoUGVc7zopMDah1CwzTNPcxmZ9AbFLQ71xmrOS8kXhmh1yDA7kJnr6rhQ4h7mGt70X4R6FsdECUXkZH3DvzIuRnFcvVou7yY90/s1600/IMG_8251.jpg" height="640" width="480" /></a></div>
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Today I felt like making something creamy, indulgent, and delicious. That description right there describes Pasta Carbonara to a tee. The recipe I used is from How To Cook Everything by Mark Bittman. <br />
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I loved the simplicity of Pasta Carbonara. In literally minutes, you can whip up a truly elegant and satisfying Italian meal.<br />
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Ingredients:<br />
1 pound linguine or other long pasta<br />
1 tablespoon EVOO<br />
4 oz minced bacon<br />
1 cup grated Parmesan cheese<br />
2 eggs<br />
Sea salt and pepper to taste<br />
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Directions:<br />
In a medium saucepan sauté the olive oil and bacon until the bacon is crispy.<br />
Boil a large pot of salted water; add the linguine to the water and cook the spaghetti until al dente, about 8-9 minutes.<br />
While spaghetti is boiling, mix the parmesan cheese and the eggs in a large bowl.<br />
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After the spaghetti is cooked, drain in a colander and then immediately add the spaghetti to the parmesan-egg mixture. Combine well. Add the bacon and the leftover grease to the spaghetti mixture. Add freshly ground pepper and salt to taste. Eat immediately and enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-53785407767594905972015-02-28T20:39:00.001-08:002015-02-28T20:39:20.950-08:00Real Women Do Eat Quiche!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1q_mexSo_O3InjIEiENDj9SxCtH2lZD0QDGIDqxJgvIty6F3s3Ras0wFGcVY_sNiGhMs-J9afSFWnIG20je4lxsBJklj-NpekdTiCtg6J5-JlwwXbX16uKsxc4oDwzkC87XF6J4CS6fM/s1600/IMG_8244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1q_mexSo_O3InjIEiENDj9SxCtH2lZD0QDGIDqxJgvIty6F3s3Ras0wFGcVY_sNiGhMs-J9afSFWnIG20je4lxsBJklj-NpekdTiCtg6J5-JlwwXbX16uKsxc4oDwzkC87XF6J4CS6fM/s1600/IMG_8244.jpg" height="400" width="300" /></a></div>
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Do you eat quiche? Quiche is not something I eat on a regular basis much less make myself, but I was looking for a make ahead brunch recipe and came across this one for Crustless Zucchini and Basil Mini Quiches.<br />
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These turned out delicious and was a very simple recipe to put together. What I like about this recipe is that the quiche is made in a mini cupcake tin which makes the quiche easy to transport for a breakfast or brunch pot luck, plus you can make these the night before and freeze. All you need to do is pop them in the oven when you're ready to serve them.<br />
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<strong itemprop="name" style="box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23px;">Crustless Zucchini and Basil Mini-Quiches</strong><br />
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<em style="box-sizing: border-box;">Makes 48 pieces; adapted from Fine Cooking Magazine</em></div>
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<span itemprop="ingredients" style="box-sizing: border-box;">1/4 cup cornstarch</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1 1/4 cup whole milk</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">2 large eggs</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">2 large egg yolks</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1 cup heavy cream</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">3/4 teaspoon kosher salt</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1/8 teaspoon nutmeg</span><br style="box-sizing: border-box;" />Oil, for the pan<br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1 tablespoon olive oil</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">4 cloves garlic, minced</span><br style="box-sizing: border-box;" />2 shallots, minced<br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">2 small zucchini, grated</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1/4 cup grated Gruyere or Parmesan cheese</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">Fresh basil, finely chopped</span></div>
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Heat oven to 450°F.</div>
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<em style="box-sizing: border-box;">Prepare Batter:</em> Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.</div>
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<em style="box-sizing: border-box;">Prepare Zucchini Mixture:</em> In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.</div>
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Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.</div>
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Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.</div>
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Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.</div>
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<br />Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-8833331977683780982015-02-22T18:58:00.001-08:002015-02-22T18:58:36.908-08:00The Sunday Bulldog<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWU9CQ9VCVM2mzY190m0Y2MquiJYWNPG67cR4BW9i3W_BVdjfL1AxKYpHCH3Uj_930Dq0vH4UjfNM8NYhBZkJlipf-CK3Lo9xyNmzWxvoVElMr4fCBcnaLvW6Nw0LDf3fZkOiUaEN6dgY/s1600/IMG_7509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWU9CQ9VCVM2mzY190m0Y2MquiJYWNPG67cR4BW9i3W_BVdjfL1AxKYpHCH3Uj_930Dq0vH4UjfNM8NYhBZkJlipf-CK3Lo9xyNmzWxvoVElMr4fCBcnaLvW6Nw0LDf3fZkOiUaEN6dgY/s1600/IMG_7509.JPG" height="640" width="640" /></a></div>
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Because it's the night of the Oscar telecast, I'm sharing this award-winning picture of my boy Finn. Well, okay, it really didn't win any awards <i>officially</i>, but it is one of my favorite pics of him.<br />
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Finn is feisty, and brave, and and can be quite naughty at times with his brother, but he's always a sweetheart when it comes to giving me cuddles. I call him my little teddy bear because not a night goes by where he doesn't curl his little body very close to me as he sleeps. I love you, Finn.Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-69848210352126168622015-02-16T11:09:00.002-08:002015-02-16T11:09:57.200-08:00The Sunday Bulldog (one day late)Oops, how did I forget to post my bully pictures yesterday? Hmmm...well, I did go on a 5 mile hike and was a little sleep deprived all day, so that'll be my excuse!<br />
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Anyways, here you go, a couple of very pooped-out pooches:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-Ort3YUwz5NcmIB2qCzFPMDf7eTNlmqNmhyphenhyphendnH9dk9z83NCM2g94Zp_oBIz74u-uwiAPZiOfl1sg8farQ_I4tZs1RzeiHwiyc_M4TNaeU29Fi8_NT78dtXrgt4TVlZFlwTnkHrarytg/s1600/IMG_7960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-Ort3YUwz5NcmIB2qCzFPMDf7eTNlmqNmhyphenhyphendnH9dk9z83NCM2g94Zp_oBIz74u-uwiAPZiOfl1sg8farQ_I4tZs1RzeiHwiyc_M4TNaeU29Fi8_NT78dtXrgt4TVlZFlwTnkHrarytg/s1600/IMG_7960.JPG" height="400" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com1tag:blogger.com,1999:blog-1407115488151810908.post-70177723630048382262015-02-13T20:56:00.000-08:002015-02-13T20:56:26.720-08:00Because it's 90 Degrees Out<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHXPC6uhlTBCnSlEzOfHaoExa0v7-KGx-ebjBUeg2v1ga2k3AWaztZa5NKdO17IKCf6zEkM8WWpkX7wWEQkOZ1_mjp_bbnjdhuXoO_0zqkOBN_aTqwP2xjLFVOgwCtWI6ocArhYyBn3I/s1600/IMG_8208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHXPC6uhlTBCnSlEzOfHaoExa0v7-KGx-ebjBUeg2v1ga2k3AWaztZa5NKdO17IKCf6zEkM8WWpkX7wWEQkOZ1_mjp_bbnjdhuXoO_0zqkOBN_aTqwP2xjLFVOgwCtWI6ocArhYyBn3I/s1600/IMG_8208.jpg" height="400" width="300" /></a></div>
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It feels much more like summer than the middle of winter here in Southern California. We're definitely having a heat wave! Today the temperature reached 90 degrees in Pasadena. First thought as I was driving around doing errands was, "ice cream"! I stopped at Trader Joe's to check out the frozen dessert section and this Salted Caramel Gelato caught my attention. I've never seen it before and the cashier told me they've only been stocking it for a couple months. I couldn't wait to dig my spoon into the gelato! And when I tasted that spoonful, WOW! lots of caramel-y flavor, very creamy and definitely a hint of salt...all of this made my taste buds quite happy.<br />
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If you have a TJ's in your area, I highly recommend the Salted Caramel Gelato, whether it's 90 degrees in your neck of the woods or not!Anonymoushttp://www.blogger.com/profile/18291586589061658996noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-27380193230115665572015-02-08T20:37:00.002-08:002015-02-08T20:37:58.867-08:00The Sunday Bulldog<div class="separator" style="clear: both; text-align: center;">
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I was looking through some old pictures and found this one of my two boys when they were much younger. I think Finn might have been 4 or 5 months old here and Tate around 6 months old. This is actually a rare shot of them "sharing" a toy together. I love how their eyes locked on each other...like they meant business!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboKxqQdOi5C8ZclvKBuXxYj6F691zvvHqqJRTjipOJBMOpVnD8gQMRgoVipg8nhcHsgsLRKtkgJi2DTPyex9whq2v6yo5OYo0_wZY5j5Gewmi0zw6pHt4dQUQK8gumM1Iu2-qgEKXVGs/s1600/100_8251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboKxqQdOi5C8ZclvKBuXxYj6F691zvvHqqJRTjipOJBMOpVnD8gQMRgoVipg8nhcHsgsLRKtkgJi2DTPyex9whq2v6yo5OYo0_wZY5j5Gewmi0zw6pHt4dQUQK8gumM1Iu2-qgEKXVGs/s1600/100_8251.jpg" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-20361035299068084812015-02-01T18:38:00.000-08:002015-02-01T18:38:36.325-08:00The Sunday Bulldogs<div class="separator" style="clear: both; text-align: center;">
Aside from our pre-dinner walk this evening, today was a very lazy day for the three of us, as depicted in the following pictures. More like a super-snooze party rather than anything football related!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMT3esahn1_Mka5xEPB7H6RNFMQ6L7WtdvpuvZXQxhgNHiVnZYgdhJ8rJfqIDRtW7iQRCZS1y3vQssKCn-gLmTryoG-yWEF7d8e301lYHwZcXRZS1g7UJ-Nknvz_duPKfHvXW_baNrAcA/s1600/IMG_8116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMT3esahn1_Mka5xEPB7H6RNFMQ6L7WtdvpuvZXQxhgNHiVnZYgdhJ8rJfqIDRtW7iQRCZS1y3vQssKCn-gLmTryoG-yWEF7d8e301lYHwZcXRZS1g7UJ-Nknvz_duPKfHvXW_baNrAcA/s1600/IMG_8116.JPG" height="640" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6XoCEDIVomtkzzA3MiZbQ1iv9-OppwhJQ0-MIMxnBh10T52axbXEqb2QuewmUVDGHLFDQzvJUTinv-iSOueG1BeNzhRFkXdj1-zjSQsx6nXvdEyBK1fhpimAGyVxPpqpQDADhRu2Lss/s1600/IMG_8175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6XoCEDIVomtkzzA3MiZbQ1iv9-OppwhJQ0-MIMxnBh10T52axbXEqb2QuewmUVDGHLFDQzvJUTinv-iSOueG1BeNzhRFkXdj1-zjSQsx6nXvdEyBK1fhpimAGyVxPpqpQDADhRu2Lss/s1600/IMG_8175.jpg" height="593" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-68019290816223191202015-01-25T12:17:00.000-08:002015-01-25T12:17:35.599-08:00Patience is keyWhen making this glazed chicken dish, one must be very patient. Mainly because the "glaze" takes awhile to develop as you're cooking and this dish requires your full attention. Lots of stirring and turning, definitely not one of those dishes you can leave alone for an hour to clean out your closet and then come back to.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhox0jseDTBMPurwPrAIfEeAmUkAY56kwqUwVm-OsQ0Wp4_gbDjpdRe8IFCxECxU8NwEhykof0rIp-6kfpcKs3zb_gjxM7KoVIuDPzyk57iMpMlCz6EuPdOWSAVQ5zdd1srBIoKQsV8ybs/s1600/IMG_8156.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhox0jseDTBMPurwPrAIfEeAmUkAY56kwqUwVm-OsQ0Wp4_gbDjpdRe8IFCxECxU8NwEhykof0rIp-6kfpcKs3zb_gjxM7KoVIuDPzyk57iMpMlCz6EuPdOWSAVQ5zdd1srBIoKQsV8ybs/s1600/IMG_8156.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chicken and sauce simmering until thickened</td></tr>
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But the end product is simply divine and delicious, so all that slaving over a hot stove is well worth it, in my opinion.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbpN8d-pDFZKSlqJK50UjhRnqbG2lQrhARiCcZDlHpmzOvoZcvAS0_Vhx86M1Khxl8W0Cvawd8748KsstGXrxdIk1n-k3uCD12Gc85uvrxuL_Gwg-rQjPRRQ2r98luW59urIRL-7AEnk/s1600/IMG_8161.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbpN8d-pDFZKSlqJK50UjhRnqbG2lQrhARiCcZDlHpmzOvoZcvAS0_Vhx86M1Khxl8W0Cvawd8748KsstGXrxdIk1n-k3uCD12Gc85uvrxuL_Gwg-rQjPRRQ2r98luW59urIRL-7AEnk/s1600/IMG_8161.jpg" height="400" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product with white rice and garnished with pickled ginger<br /></td></tr>
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I doubled the ingredients (except for the chicken) because I just love the glaze and wanted some extra to pour over rice. Or to simply dip my fingers into and lick it off! I would call this recipe finger-lickin'-good chicken except that description has already been used for a widely known fried chicken that comes in its own red and white bucket. So, we'll call this one Sticky Chicken, how about that?<br />
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<b>Sticky Chicken </b><br />
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Ingredients:<br />
8 chicken drumsticks<br />
1 cup water<br />
1/2 cup balsamic vinegar<br />
1/3 cup soy sauce<br />
6 garlic cloves (smashed)<br />
4 shallots (peeled and sliced)<br />
2 and 1/2 tablespoons sugar<br />
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Place all the ingredients in a large Dutch oven or pot, and allow to boil.<br />
Once liquid is boiling, turned down heat and allow everything to simmer for 20 minutes.<br />
Turn back up to high temp and stir liquid and turn chicken until the sauce becomes a glaze. This step can take some time. For me, it was around 45 minutes. You can leave the pot on its own for 5-10 minutes but then check back and stir the liquid some more. If the chicken seems to be getting overcooked, take the chicken out and just leave the liquid in the pot until this thickens. Once the sauce thickens, place the chicken back into the pot and distribute the glaze over the chicken.<br />
Once the glaze thickens, remove from heat and allow to cool to room temp.<br />
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Eat the chicken over white rice or whatever suits your fancy.<br />
<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-67799964584844118122015-01-25T11:31:00.001-08:002015-01-25T17:11:42.089-08:00The Sunday Bulldog<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-9v0ipe8S9QWNuGmUsjEpntsfneyYQAE02NfXQAzrCvJE7qyxsMaBiLt7O5eD67ocWgcxMea4E2PoV3az_rJIZExDlEuzby4CaZ4ldKYn995wMZulANHcbxdOGQYsfLiaJI9Wn6e-6Q/s1600/IMG_8153.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-9v0ipe8S9QWNuGmUsjEpntsfneyYQAE02NfXQAzrCvJE7qyxsMaBiLt7O5eD67ocWgcxMea4E2PoV3az_rJIZExDlEuzby4CaZ4ldKYn995wMZulANHcbxdOGQYsfLiaJI9Wn6e-6Q/s1600/IMG_8153.jpg" height="400" width="300" /></a><br />
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My little man Tate reminded me of a little grandpa as I saw him sitting out on the back stoop, looking into the horizon. He'll be 4 years old this coming Tuesday so he's still far from being a senior citizen. In fact, Tate is still very much a puppy with his playful behavior. Hard to believe that this boy was the little 8 week old baby that I picked up 4 years ago (bottom photo).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe64K59eKKrjlHI8PLJTn9sbkqCZGepUGAaURvOBjqsSqL83aOf0tPP9439eMfOQzko-o4eY2yj6d_8kynEy5PALE51w52nEhi7pD-4isRzXn1ytyLM-yEaf4awXnJSkbg_BR9itrPFI/s1600/IMG_3401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe64K59eKKrjlHI8PLJTn9sbkqCZGepUGAaURvOBjqsSqL83aOf0tPP9439eMfOQzko-o4eY2yj6d_8kynEy5PALE51w52nEhi7pD-4isRzXn1ytyLM-yEaf4awXnJSkbg_BR9itrPFI/s1600/IMG_3401.JPG" height="347" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-38321070532593492492015-01-19T09:51:00.004-08:002015-01-19T09:52:27.159-08:00Sometimes all I want is a bowl of spaghetti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYumEyLt28Mn6gbfauwmyQ22D_V1MAqa-JBE0ZGjqDNCPq-y14jo_lUK1AfrHzfK2JnUUQPQipTMKAlLlfdE9Sby0bRqSH-diREFgw54pq4ibeqWB3pRSHLYqd9OexFIziz66TEASMLM/s1600/IMG_8150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYumEyLt28Mn6gbfauwmyQ22D_V1MAqa-JBE0ZGjqDNCPq-y14jo_lUK1AfrHzfK2JnUUQPQipTMKAlLlfdE9Sby0bRqSH-diREFgw54pq4ibeqWB3pRSHLYqd9OexFIziz66TEASMLM/s1600/IMG_8150.jpg" height="400" width="365" /></a></div>
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Friday night after a long work week, I made spaghetti. I've been craving spaghetti for some time now but was too lazy, or too tired, or just didn't get around to making any. Til Friday night. I made the sauce from scratch, using <a href="http://www.myrecipes.com/recipe/ultimate-quick-and-easy-pasta-sauce">this recipe</a>. Spaghetti to me is comforting and brings me back to my childhood when our next door neighbor, Aunt Millie, would surprise us with a large pot of it, discreetly left on our back porch. That was one of my fondest and earliest food memories. I'm not sure if this batch of spaghetti I made was as delicious as Aunt Millie's, but it was definitely tasty and sure hit the spot.Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-32827379070482434152015-01-11T12:32:00.002-08:002015-01-11T12:47:30.625-08:00Sunday BulldogIt's a rainy Sunday and we're cozied up at home today. I just started reading a novel called The Goldfinch by Donna Tartt, which I heard about from Grechen of <a href="http://www.grechenscloset.com/">Grechens Closet</a>. Yesterday I got myself to the South Pasadena Library and felt like a kid in a toy store. I absolutely LOVED perusing the book shelves, choosing this book or that. So, I chose the Tartt novel as well as a book about dog training, and another about how to be happier at work. I plan to review that one later.<br />
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I'll go back to my book now but let me leave you with this picture of Finn who is serenely napping on his corduroy bean bag.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8KqsQRdSKfK8LXm3oWBwnnzh5gGUmJ5CMUowZqk3RXyYzgbZ_f-IuYk_azGmBCyNw8IwAuKJJjaVDP6gurAjOayNOf6s1yVebSxQlnLe_DqR9cIu8ZiAG7h6ElaGsUicHAbmpcvs-_o/s1600/IMG_8139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8KqsQRdSKfK8LXm3oWBwnnzh5gGUmJ5CMUowZqk3RXyYzgbZ_f-IuYk_azGmBCyNw8IwAuKJJjaVDP6gurAjOayNOf6s1yVebSxQlnLe_DqR9cIu8ZiAG7h6ElaGsUicHAbmpcvs-_o/s1600/IMG_8139.JPG" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-19557473533249418822015-01-10T11:06:00.000-08:002015-01-11T12:50:53.760-08:00Pucker Up!<div class="separator" style="clear: both; text-align: center;">
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I'm not a huge make-up wearer but I do love makeup. I remember receiving my very first makeup kit when I was 10 years old. Santa brought it. It had eye shadow, blush, mascara, and lipstick. I remember how I obsessively applied the mascara on my barely-there lashes only to transform myself into a Tammy Faye Baker look-alike! Still, I had so much fun with that makeup kit and ever since then, I've had a lot of fun experimenting with different brands of makeup, from high end lines to your run of the mill drug store brands. </div>
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Today I'm going to share my latest find, the big lip pencil, by a company called J.Cat Beauty. Here's what it looks like:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLo_pyPRC0SI7VlYwcnOPxPjaHaha3qUJ01HxmdcS613BuVcSn5sSBZglNz82Ncw-JBlvZ8slLPO0zkoWUTR28BTC0-P9-Nf3Syivd_QXTAru4Ohf2mMb30C3D3VET9-sraLmnO-oRhcw/s1600/Photo+on+1-10-15+at+10.16+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLo_pyPRC0SI7VlYwcnOPxPjaHaha3qUJ01HxmdcS613BuVcSn5sSBZglNz82Ncw-JBlvZ8slLPO0zkoWUTR28BTC0-P9-Nf3Syivd_QXTAru4Ohf2mMb30C3D3VET9-sraLmnO-oRhcw/s1600/Photo+on+1-10-15+at+10.16+AM.jpg" height="213" width="320" /></a></div>
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It's a very creamy and easy to apply highly-pigmented lip color. Think of it as a fat lip liner that you actually fill your lips with as opposed to only using as a liner. I bought a set of 12 of these lip colors from Amazon for around $25.00. What a deal, huh?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohJxRukRHfVjKI1NJHTaTMmHxROzs83qVrktY_tuWUru6Woz3fcDI0n6o4XdjZiVEAFM1sediK48EhJwFd-r3aX8IzN1GX0aLo9lr-DlzFqmzAH9SY7QHeVpau14Ww91XJcvyUFrMUlc/s1600/IMG_8125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohJxRukRHfVjKI1NJHTaTMmHxROzs83qVrktY_tuWUru6Woz3fcDI0n6o4XdjZiVEAFM1sediK48EhJwFd-r3aX8IzN1GX0aLo9lr-DlzFqmzAH9SY7QHeVpau14Ww91XJcvyUFrMUlc/s1600/IMG_8125.jpg" height="320" width="240" /></a></div>
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I like the coverage the lip color provides and luckily, the majority of the colors in the set were ones I could actually wear. The lip pencil pretty much just glides on but I do recommend you first use a neutral lip liner and then dust some facial powder on your lips before you use the J.Cat. This will help "set" the color in, as well as prevent any bleeding or feathering that can happen with lip colors.</div>
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Here are a few of the colors that I particularly liked on me: </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hv_r6-Rx-lFytH08xqVYXHUTwUhAkf9TnOcMxInfJNxE6p4cKCRD0-R0JwGwvMdDI0b6XamuqGamf1t6rWnKXYrYPffzly_CHy-YWU8R2qo18OkXBclhU4kOd-2lZPSoUJJ4kTj2h9s/s1600/Photo+on+1-10-15+at+10.12+AM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hv_r6-Rx-lFytH08xqVYXHUTwUhAkf9TnOcMxInfJNxE6p4cKCRD0-R0JwGwvMdDI0b6XamuqGamf1t6rWnKXYrYPffzly_CHy-YWU8R2qo18OkXBclhU4kOd-2lZPSoUJJ4kTj2h9s/s1600/Photo+on+1-10-15+at+10.12+AM.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Mocha</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Red Rose--a bright pink/red shade</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCA2VgzY2Itc9-MqC6-WDw0GWnXobsb6MBVUazZ31MV0cTkCnPBD02ULxYnEQZ8_jul873CuMDDkhb3uVWLj24AEbf5perZ59ZGpdrpfYQwpVOsNQShxkfNVHGkEL82I-YYIZGgk-oaP4/s1600/Photo+on+1-10-15+at+10.09+AM+%232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCA2VgzY2Itc9-MqC6-WDw0GWnXobsb6MBVUazZ31MV0cTkCnPBD02ULxYnEQZ8_jul873CuMDDkhb3uVWLj24AEbf5perZ59ZGpdrpfYQwpVOsNQShxkfNVHGkEL82I-YYIZGgk-oaP4/s1600/Photo+on+1-10-15+at+10.09+AM+%232.jpg" height="213" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dolly Pink--bright pink with a bit of purple<br />
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Keep in mind, this lip color is not a long lasting one and I found myself touching up after things like eating and drinking. If you keep those activities to a minimum throughout the day though, I think you will find that the color stays pretty fresh for several hours.<br />
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Have you been buying and trying any new makeup for the new year? If so, do share!</div>
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Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-84899934307306948852015-01-05T10:00:00.000-08:002015-01-05T10:00:58.012-08:00The Layered Look for 2015<div class="separator" style="clear: both; text-align: center;">
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HAPPY NEW YEAR, everybody!<br />
Did you make any new year's resolutions for 2015? Mine are the same as last year's:<br />
get more organized, de-clutter, buy less, and eat more greens.<br />
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So, what better way to start the new year off than by making this beautiful salad?<br />
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I had been eyeing this recipe for some time now and finally had a chance to make it for Christmas Eve. It's called a "layered salad" because, well, there are several layers of yummy-ness, topped off with a sour cream-mayonaisse dressing and some fresh dill. I discovered that this salad was hugely popular in the 80's and 90's and commonly made for potlucks. I had no idea! The recipe I followed was from the site, Pioneer Woman and you can find it right here: <a href="http://thepioneerwoman.com/cooking/2010/08/layered-salad/">Layered Salad</a><br />
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You can change things up, of course. If you don't like the idea of adding peas into your salad, switch it to corn, or garbanzo beans for some additional protein. Some other ideas: broccoli, cauliflower, or even shredded carrots.<br />
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I received many compliments when I brought this dish to our Christmas Eve dinner potluck. Some even thought it was a dessert because it looked so pretty!<br />
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<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-69510276123865649682014-12-26T10:59:00.003-08:002014-12-27T09:13:05.796-08:00The Day AfterAhhh, yes, it's December 26th, and Christmas is over. Sigh. I always feel a bit blue on the day after Christmas. Maybe it's because the big day has been much anticipated these last few weeks, and there's been so much prepping, planning, wrapping, and baking, and then it's finally Christmas, and then...poof! It's over. Well, time to plan for Christmas 2015, right?!<br />
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Today's post will be about the things I baked for Christmas 2014 and maybe you will want to put these on your list for gift giving for next year. Or better yet, why not make these now and you can enjoy them as we look forward to celebrating the New Year?<br />
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<b>Homemade Granola</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRVfVAd2VFyV7hIt7BbyZgbnbu1CjPTOHlSlntMxhyphenhyphenbMbF7Hp5laMXKgVU8f328_e0TqKwdYMpdumSqM4ZSiDbu5pIrG63XgEtA_O0OkqDTcX6RgrUD23q6XY-OP6cx0D_duKC5gDOlLo/s1600/jar-of-savory-cashew-granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRVfVAd2VFyV7hIt7BbyZgbnbu1CjPTOHlSlntMxhyphenhyphenbMbF7Hp5laMXKgVU8f328_e0TqKwdYMpdumSqM4ZSiDbu5pIrG63XgEtA_O0OkqDTcX6RgrUD23q6XY-OP6cx0D_duKC5gDOlLo/s1600/jar-of-savory-cashew-granola.jpg" height="266" width="400" /></a></div>
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This is a recipe I've been making for the last 7 years, maybe. It's super easy and relatively healthy because there isn't any added oils at all. You just throw some brown sugar, dried fruit, nuts, and oats together, bake it, and voila! The recipe is one I adapted from Alton Brown and the Food Network and you can find it here:<a href="http://tastetestedrecipes.com/better-breakfasts/626-granola-time.html">http://tastetestedrecipes.com/better-breakfasts/626-granola-time.html</a><br />
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<b>Kipfel (German Crescent Christmas Cookies)</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_iCO9nCe63VjlllpqEdUPVYHPI6K4xROxMstUApvqPsaYtP5NUvUgcg0fQsrH3QsYt0g5dpsiqai95fbWs9v41r-cU7Gvp8USTQCcxZjX350-m-JASIMPlqMXJAzvuEoFK7ywLAuHBk/s1600/IMG_8028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_iCO9nCe63VjlllpqEdUPVYHPI6K4xROxMstUApvqPsaYtP5NUvUgcg0fQsrH3QsYt0g5dpsiqai95fbWs9v41r-cU7Gvp8USTQCcxZjX350-m-JASIMPlqMXJAzvuEoFK7ywLAuHBk/s1600/IMG_8028.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie dough shaped into crescents</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXiT50Toa5OmnjcPNdaGC95stbaFqZWg6xRE3srF24CkRVyS2Uz9v_gwf2qwPzZuBZb6AJZkxW6zEF_E-pvGLmXMcsA-vIWJ-NW90OkxRCVKI8MuOcsw-CWd0hsQVXH_WWwhYNEnwpjY/s1600/IMG_8032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXiT50Toa5OmnjcPNdaGC95stbaFqZWg6xRE3srF24CkRVyS2Uz9v_gwf2qwPzZuBZb6AJZkxW6zEF_E-pvGLmXMcsA-vIWJ-NW90OkxRCVKI8MuOcsw-CWd0hsQVXH_WWwhYNEnwpjY/s1600/IMG_8032.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies baked and allowed to cool</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSzLD7EL05ZZtP-W-95TW-zBYl23GVPHOXPwrgabt9RPWzUxx6BPHgCSAGiXXfFRAoD5O8y-D-7vLx5aCv1k4FwvRHGsIcvkkvjaV3Wvpwgy0ucqiOpjR19cqHtfxm_ESg26f_XatVfw/s1600/IMG_8053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSzLD7EL05ZZtP-W-95TW-zBYl23GVPHOXPwrgabt9RPWzUxx6BPHgCSAGiXXfFRAoD5O8y-D-7vLx5aCv1k4FwvRHGsIcvkkvjaV3Wvpwgy0ucqiOpjR19cqHtfxm_ESg26f_XatVfw/s1600/IMG_8053.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shower these babies with powdered sugar!</td></tr>
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Oh, this is one of my go-to and favorite recipes for the holidays. I've been baking and giving these cookies for the past 18 years. This year I made the dough a few days prior to baking, rolled the dough into logs, and wrapped them in plastic wrap. You can keep the dough frozen for 6 months! When I knew I was going to gift the cookies to someone, I simply let the dough thaw out for a few hours and baked them the same day. This made my baking schedule so much easier and less stressful. It's a win-win!<br />
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Ingredients:<br />
2 cups unsalted butter, room temp.<br />
3/4 cups granulated sugar<br />
2 tsp vanilla extract<br />
4 cups all purpose flour<br />
1 and 1/2 cups (9 ounces) whole almonds<br />
1 tsp salt<br />
powdered sugar for dusting<br />
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Directions:<br />
Preheat oven to 350 degrees Fahrenheit<br />
Beat butter, granulated sugar and vanilla extract in a large bowl until well blended<br />
Combine 1/4 cup flour, almonds and salt in a food processor and grind until almonds are finely chopped.<br />
Add almond mixture and the remaining flour to the butter mixture and mix thoroughly.<br />
(at this point, you can roll the dough into logs and freeze in plastic wrap)<br />
Working with 1 tablespoon of dough at a time, form into a crescent shape.<br />
Place cookies on ungreased baking sheets, spacing evenly.<br />
Bake until golden brown at edges and firm to touch, about 17-20 minutes.<br />
Cool cookies for about 10 minutes on sheets; place cool cookies on a large plate or parchment paper and sprinkle them with powdered sugar.<br />
Can be stored in an airtight container for up to 2 weeks.<br />
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<b>Candy Cane Truffle Brownies</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSL2K6ygLopu8-zE2XCSnUgoJl-9LJxn4khotpC5WMPeOGw7nK8mWwvblizT_n3LMUXeYI2AIAEy6XChLlUNOma0nz1qg-DwQH6VLAWUqXB2x4-u8TjZlvaVxn8J5ZOquxwcW9Qka_JM/s1600/IMG_8030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSL2K6ygLopu8-zE2XCSnUgoJl-9LJxn4khotpC5WMPeOGw7nK8mWwvblizT_n3LMUXeYI2AIAEy6XChLlUNOma0nz1qg-DwQH6VLAWUqXB2x4-u8TjZlvaVxn8J5ZOquxwcW9Qka_JM/s1600/IMG_8030.jpg" height="400" width="300" /></a></div>
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Shhhh...don't tell anyone but I actually used a brownie baking mix for these. My favorite one is the Truffle Brownie Mix from Trader Joe's. It tastes just as good, or even better, than homemade, in my opinion. I got about 12 candy canes, placed them in a large plastic freezer bag, and pounded them with a metal spatula to break up the candy canes into bits and pieces. I stirred in about half the candy cane pieces into the prepared brownie batter, baked it, then once it was out of the oven, while still hot, I poured the other half of the candy canes on top of the brownies, and then let the whole thing cool in the pan.<br />
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<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-32762666272022363562014-11-19T08:27:00.004-08:002014-11-19T08:27:47.231-08:00Do You Charcuterie?Charcuterie is truly an art form. French in origin, charcuterie is a "branch of cooking devoted to prepared meat products such as sausage, bacon, ham, pate..." (Wikipedia).<br />
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Last weekend I hosted a wine tasting party at my house. The theme for the evening was South American wines. I served two whites and three reds. The first course was this charcuterie platter:<br />
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Chardonnay from Chile was a lovely accompaniment to the charcuterie, which consisted of several types of salamis, fresh and dried fruits, homemade chicken liver pate, hummus, nuts, breads, olives and several cheese.</div>
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Have you served a charcuterie platter? If so, what was on yours? </div>
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I'm looking forward to throwing my next party, wine tasting or just a get together, the charcuterie platter will surely make another appearance!</div>
<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com1tag:blogger.com,1999:blog-1407115488151810908.post-91832135645137283492014-11-01T17:41:00.000-07:002015-01-28T14:20:40.749-08:00Ever Hear of Everlane?Seems like everybody and their brother (or sister) has done one review or another about the online retailer, Everlane. I myself had never even heard of this company until about 3 months ago. Since then, I've been an Everlane-addict!<br />
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I love the clean lines of their clothing; nothing fancy, just simple basics that I can wear every day and pieces I can dress up or down. <br />
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The reason I'm even mentioning Everlane today on my blog is because this company did something simply unheard of, in my opinion at least.<br />
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Let me first give you a brief "back story"; a few weeks ago I was pining over one of their tank tops, called the Langley Drape Tank. I no longer saw this item on their website so I emailed their customer service to ask about it. Lisa Pham, their customer service representative messaged me back to inform me that they had sold out on this particular tank top and Everlane wouldn't be producing any more of them. Bummer. <br />
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Fast forward to this afternoon. I looked out on my porch to see a large brown envelope which I quickly recognize as the Everlane packaging. I didn't recall ordering anything again after my most recent purchase which was just last week. I quickly (and excitedly), open up the package only to find the Langley Drape Tank inside, and a note from Lisa herself telling me that she looked high and low for me and was able to find one of the tanks I had wanted so badly. Plus, it was a gift from Everlane!<br />
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I was happily surprised. I already loved Everlane but now I love them even more. I've been an online shopper for maybe 10 years now, shopping some pretty great and not so great sites. Never once have one of those companies given me a gift of any sort (not that I expected them to)! I can't praise Everlane enough. Not only because I got a free tank top from them, but really, because the tank top represents their thoughtfulness as a company and how they will go out of their way to please their customers.<br />
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Anyways, here's my tank top as it was packaged in classy Everlane style:<br />
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and here's the tank...it's made of a cozy slub cotton and the cut is a little longer in the back. I love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh92fii4T2nsaGM2jgIiXX1xtVfNZx7Wto07bEWqJfkHmmigqtmjt5xri2dDO2q5_zFCU13L104a9X_DESTi32Wjd0Y-yYpqF4I8ru_dFsXHKKM9NHkrUlMyChmbZOo6J9pNvHHKR6WWQ/s1600/IMG_7813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh92fii4T2nsaGM2jgIiXX1xtVfNZx7Wto07bEWqJfkHmmigqtmjt5xri2dDO2q5_zFCU13L104a9X_DESTi32Wjd0Y-yYpqF4I8ru_dFsXHKKM9NHkrUlMyChmbZOo6J9pNvHHKR6WWQ/s1600/IMG_7813.JPG" height="320" width="240" /></a></div>
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<a href="https://www.everlane.com/" target="_blank">Everlane</a><br />
Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-53849418154485874892014-10-21T21:15:00.001-07:002014-10-21T21:15:27.028-07:00The Kiddos in their Costumes!Here's a preview of my two honeys in their Halloween costumes. I'm not sure if I'll take them trick or treating or not this year. We will definitely be passing out candy though.<br />
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<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-15871335246113117132014-09-18T09:26:00.000-07:002014-09-18T09:26:05.155-07:00Our Trip to JulianThe bulldogs and I recently visited the old mining town of Julian, CA. I rented a dog-friendly cabin there and the boys had a blast exploring the almost 1 and a half acres of property. A trip to Julian is not complete without trying out the apple pie there. Julian is well known for their apple orchards, apple picking during the fall, and the apple desserts.<br />
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One morning we stopped by the Julian Bakery and I got a slice of boysenberry-apple crumble a la mode. The a la mode part was half cinnamon ice cream, half vanilla. YUM!!<br />
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Our second pie stop was to Mom's, also on Main Street. My friend Deb had recommended this place to me so of course, I had to check it out. I got the strawberry-rhubarb pie and also a caramel apple.</div>
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Here are some photos of Tate and Finn exploring the cabin grounds, and some shots of the gorgeous Julian scenery...</div>
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<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-40241564983191573832014-09-13T19:21:00.000-07:002014-09-13T19:21:02.154-07:00Breakfast is probably my most favorite meal of the day. There's just something extra satisfying about digging into something delicious after your body has had a chance to fast for several hours. Usually I wake up pretty hungry but this morning, because I knew I'd be meeting my friend at 10am to "break my fast", I decided to drink my usual black coffee with a dash of condensed milk and had some nuts and raisins to munch on.<br />
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I met my friend at a coffee shop called Hill Street Cafe in Burbank. This place has got an old school feel to it with its cozy booths and very friendly staff. The breakfast menu was pretty extensive but I zeroed in on what my body was craving: strawberry waffles topped with whipped cream, eggs, and extra crispy hash browns (yes, I had a big appetite)!<br />
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The waffles were absolutely scrumptious--crispy and light with loads of fresh strawberries and just the right amount of whipped topping. The hash browns and over-medium eggs were also excellent. I washed everything down with their passion fruit iced tea...ahh...refreshingly good!<br />
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If you're ever in the Southern California area, head over to Burbank and the Hill Street Cafe. I'm looking forward to my next visit!</div>
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Hill Street Cafe</div>
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3301 N. Glenoaks Blvd</div>
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Burbank, CA</div>
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<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-12253375033869603102014-09-12T05:35:00.001-07:002014-09-12T05:35:43.016-07:00Summer Cooking--Asian Style Short RibsIt's so DANG HOT here still that cooking anything other than toast is a bit of a turn off. But, I did manage to make this Asian Style Braised Short Rib dish a couple months ago (I know, it took me THIS long to post it)! <br />
I ordered the grass-fed short ribs from US Wellness, an online meat supply store. I love short ribs and was really excited when I found this recipe on Terry B's site, http://www.blue-kitchen.com.<br />
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Yes, the short ribs do take some time to prepare and cook but the end result is totally worth it. I loved the juicy, tangy flavor of the ribs, and they went perfectly with steamed rice.<br />
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<span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">(Recipe adapted from Blue-Kitchen dot com)</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">Ingredients:</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">3 1/2 to 4 lbs bone-in short ribs</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">freshly ground black pepper</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">2 tablespoons olive oil (I used duck fat)</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">6 scallions, cut into 2-inch sections (reserve the green tops of one)</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">2 medium carrots, peeled and sliced</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">6 cloves garlic, finely chopped</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">2 tablespoons fresh minced ginger</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">1/2 cup fresh orange juice</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">1/4 cup reduced sodium soy sauce</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">2 cups water</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">1 tablespoon rice vinegar</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">1/4 cup hoisin sauce</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">1 tablespoon dark brown sugar</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">1/2 teaspoon crushed red pepper flakes</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">5 Whole Star Anise (Note: I substituted this with Chinese 5 Spice Powder--about 1 teaspoonful)</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">There are so many ingredients in this recipe that </span><i style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">Mise en place</i><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"> is very important, otherwise, I'd be going nuts with all the prep work and cooking at the same time.</span><br />
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<span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">Directions:</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">Preheat oven to 350 degrees F. Trim any excess fat from short ribs, but no need to trim ALL the fat as the fat adds the flavor! Season generously with black pepper (but not salt). Heat a heavy </span><a class="skimwords-link" data-group-id="0" data-skim-creative="300003" data-skim-node-id="583:Preheatovento350degr_1" data-skim-product="1958219" data-skimlinks-editor="0" data-skimwords-id="1958219" data-skimwords-word="dutch%20oven" href="http://skimlinks.pgpartner.com/mrdr.php?url=http%3A%2F%2Fskimlinks.pgpartner.com%2Fsearch.php%2Fform_keyword%3Ddutch%2Boven" occurrence="1" style="background-color: #fafafa; color: #0033ff; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" target="_blank" title="Shopping Link Added by SkimWords">dutch oven</a><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; position: absolute;"></span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; position: absolute;"></span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"> over medium-high heat. Add oil and brown short ribs on all the meaty sides for about 8 minutes total. Work in batches if necessary to avoid over-crowding in the pot. Transfer ribs to plate with tongs. Reduce heat to medium and add scallions, carrots, garlic, and ginger to pot. Cook, stirring frequently (note: you want to sweat the veggies, not brown them), for about 5 minutes.</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">Add orange juice, soy sauce, water, rice vinegar, hoisin sauce, brown sugar, and crushed red pepper flakes to </span><a class="skimwords-link" data-group-id="0" data-skim-creative="300003" data-skim-node-id="600:Addorangejuice,soysa_1" data-skim-product="1958219" data-skimlinks-editor="0" data-skimwords-id="1958219" data-skimwords-word="dutch%20oven" href="http://skimlinks.pgpartner.com/mrdr.php?url=http%3A%2F%2Fskimlinks.pgpartner.com%2Fsearch.php%2Fform_keyword%3Ddutch%2Boven" occurrence="1" style="background-color: #fafafa; color: #0033ff; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" target="_blank" title="Shopping Link Added by SkimWords">dutch oven</a><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; position: absolute;"></span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; position: absolute;"></span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">, stirring to combine. Scrape up any browned bits. Rterun short ribs to </span><span class="skimwords-potential" style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">dutch oven</span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; position: absolute;"></span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; position: absolute;"></span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">, arranging in a single layer, if possible (don't worry about over-crowding at this point). The liquids won't completely cover the ribs and that's okay. Sprinkle the ribs with the Chinese 5 spice powder. Place </span><a class="skimwords-link" data-group-id="0" data-skim-creative="300003" data-skim-node-id="600:Addorangejuice,soysa_1" data-skim-product="1960984" data-skimlinks-editor="0" data-skimwords-id="1960984" data-skimwords-word="parchment%20paper" href="http://skimlinks.pgpartner.com/mrdr.php?url=http%3A%2F%2Fskimlinks.pgpartner.com%2Fsearch.php%2Fform_keyword%3Dparchment%2Bpaper" occurrence="1" style="background-color: #fafafa; color: #0033ff; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" target="_blank" title="Shopping Link Added by SkimWords">parchment paper</a><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; position: absolute;"></span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; position: absolute;"></span><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"> over ribs and braising mixture. Cover pot with lid and place in oven on middle rack. Braise until ribs are tender, about 2.5 hours, turning ribs once half-way thru cooking.</span><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><br style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;" /><span style="background-color: #fafafa; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">Serve the short ribs with white rice and top with scallion tops and sesame seeds, if you wish.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0tag:blogger.com,1999:blog-1407115488151810908.post-21373155209703590142014-09-09T20:34:00.000-07:002014-09-09T20:34:30.125-07:00I'm baaaaaaackkkkkk!!!Holy cow, where has the time gone? Or should I say, where have I been?! Well, I'm back, folks, in case anyone was wondering. It's been a long, hot summer, as the saying goes, and I'm absolutely, undeniably READY for fall and some cool weather. Here in sunny So Cal though, it's still a steamy 90 plus degrees on most days. Ugh. <br />
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I've got some recipes to post and some things to discuss but in the meantime, let me entertain you with some pictures of my bulldogs, otherwise known as "my sons".<br />
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Anonymoushttp://www.blogger.com/profile/12794995578459912318noreply@blogger.com0