Thanks For The Food

How To Freeze Herbs in A Muffin Tin

noreply@blogger.com (Whitney @ Thanksforthefood) — Wed, 25 Jan 2012 03:00:00 PST

Cooking with fresh herbs is a great way to brighten up and intensify the flavor in just about every recipe. But keeping fresh herbs on hand can be expensive and often times, one doesn’t end up using an entire herb bunch in one recipe. Growing your own herbs can take time, and isn’t always practical if you don’t live in an area with a lot of sun (ahem, Norway).

My solution?

Thanks For The Food on Instagram

noreply@blogger.com (Whitney @ Thanksforthefood) — Sat, 21 Jan 2012 01:17:27 PST

Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Facebook, Twitter, Pinterest and You Tube.

Jamaican Jerk Seasoning

noreply@blogger.com (Whitney @ Thanksforthefood) — Mon, 09 Jan 2012 09:36:28 PST

Jamaican Jerk Seasoning

Inspired by PatrickWilliams, From BBC’s Saturday Kitchen

INGREDIENTS

2 tbsp dried thyme

2 cinnamon sticks, roughly crushed

2 tbsp chopped fresh coriander

1 tsp coriander seeds, crushed

2 tbsp black peppercorns, crushed

1 tsp freshly grated nutmeg

3 tsp allspice, crushed

6 garlic cloves

3 Scotch Bonnet chillies, seeds removed (This is the fire department amount-just how I like it. Use 1 pepper only if you like spice but don’t want to have to call the fire department, half if you like spice but can’t stand too much heat – these bad boys are HOT!

1 tbsp chopped fresh ginger

2 limes - zest of 1 lime, juice of 2

140 ml olive oil

2 tbsp agave nectar (optional)

1 tbsp dark rum (optional)

DIRECTIONS

1. Place all of the ingredients in a blender or food processor and blend to make a paste. It will look like mud at this point (yuck!) but smell like heaven (hummmmm….).

2. Place your meat of choice (chicken, pork, beef) into a container with a lid. You can also use a bowl with plastic wrap to cover the top of it or a disposable plastic zip top bag. After your meat is in the bag, spread the paste on top. Use only enough paste to cover about half the meat because once you start spreading it around to fully cover all the meat, it will be enough.

* I used about half of the paste for 5 pork chops.

** The remainder of the jerk paste will keep for two weeks if covered and refrigerated.

3. Place your meat mixture in the fridge and let it sit overnight or 24 hours.

4. Take your meat out of the fridge about an hour before you want to cook it.

5. The jerked meat is best cooked on the grill but using your stove is a great alternative in winter.

Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Facebook, Twitter, Pinterest and You Tube.

noreply@blogger.com (Whitney @ Thanksforthefood) — Sun, 08 Jan 2012 17:20:15 PST

Remember those link love posts I used to do every week (way back in 2010-dang, has it been that long . . . )? Well I found a spunkier and much easier way to share my love for all things food related (and otherwise) online with the rest of you - Pinterest.

So what is Pinterest exactly?

Pinterest lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes.

Best of all, you can browse pinboards created by other people. Browsing pinboards is a fun way to discover new things and get inspiration from people who share your interests. (via Pinterest)

Or more simply put . . .
Pinterest is an online pin board which you can use to track links you find online or search for ideas. You can also share your boards with your friends (or not) or search boards from strangers (or not).

I love Pinterest because it allows me to "bookmark" and organize recipes, food ideas and DIY tips which I find useful - all in two clicks. No more bookmarking, then sorting afterwards! Woo hoo! And, it's a great way to shift through the tons and tons of ideas out there. I have beauty boards, crafting boards and decorating boards.

But don't take my word for it - you can check out and follow my boards on Pinterest for yourself and see what all the fuss is about.

Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Facebook, Twitter, Pinterest and You Tube.

BlackExpat.com: Whitney -Settled in Stavanger Interview

noreply@blogger.com (Whitney @ Thanksforthefood) — Sun, 08 Jan 2012 13:53:06 PST

A big thanks to BlackExpat.com for interviewing me as a part of their Special Series on Scandinavia!

BlackExpat.com: Whitney -Settled in Stavanger, Norway (Interview - Dec. 2011)

Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Facebook, Twitter, Pinterest and You Tube.

Found! Mexican Sauces at Idsøe in Stavanger

noreply@blogger.com (Whitney @ Thanksforthefood) — Thu, 22 Dec 2011 04:50:11 PST

This post is for non-commercial, personal use only. Copyright ©2011 by Whitney @ Thanks For The Food.

Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Twitter, You Tube and Facebook.

Norway's Butter Shortage on The Colbert Report

noreply@blogger.com (Whitney @ Thanksforthefood) — Sun, 08 Jan 2012 13:25:21 PST

The Colbert Report

Mon - Thurs 11:30pm / 10:30c

Norway's Butter Shortage

www.colbertnation.com

Colbert Report Full Episodes

Political Humor & Satire Blog

Video Archive

Don't Call It A Comeback . . .

noreply@blogger.com (Whitney @ Thanksforthefood) — Sun, 18 Dec 2011 13:30:54 PST

So . . .yeah I know I promised to be better about updating with posts and stuff but of course, once again life knocked the wind out of those sails. I won't complain about all the work I've put into passing my statistics class in the last months, nor will I complain about how busy it's been on my 9-5. I'll just say it feels like I've been running a marathon up one of these with a refrigerator on my back since the middle of November. Yeppers, I think that about sums it up.

Anyway, in the process I finished my last exams (hopefully ever) last Friday and even got to clean out my refrigerator yesterday. Yeah! Take that busy schedule - one, two, punch. Hopefully now I can float on the silver lining in those clouds until I leave for Xmas in London on Thursday.

I've got a few tricks up my sleeve for Xmas this year though-including baking what I hear is a wildly expensive designer turkey from the posh side of town. I'll be sure to report back with a full blow by blow - but until then . . .

The Little Book Holder - Keep Your Cookbooks Open

noreply@blogger.com (Whitney @ Thanksforthefood) — Thu, 17 Nov 2011 05:28:00 PST

Den Norske Måltid 2011

noreply@blogger.com (Whitney @ Thanksforthefood) — Wed, 16 Nov 2011 05:52:00 PST

Review of Sabi Sushi, Forus + Summary of Sushi + Blog Event

noreply@blogger.com (Whitney @ Thanksforthefood) — Tue, 15 Nov 2011 02:19:09 PST

Last week I was invited to Sabi Sushi’s Sushi + Blog Event at their new location in Forus. The event was held for local area bloggers to get a feel for Sabi’s new location in Forus and learn more about blogging in Norway. We started the night with a short introduction from Njål, Sabi Sushi owner, then had a presentation from journalist + fellow blogger Veronica Simone with more information + statistics about blogging in Norway. Then we moved on to the sushi + some networking.

Mat På Bordet Brød baking - no knead bread

noreply@blogger.com (Whitney @ Thanksforthefood) — Mon, 14 Nov 2011 13:47:41 PST

Read more from Mat På Bordet here or on Twitter

This post is for non-commercial, personal use only. Copyright ©2011 by Whitney @ Thanks For The Food. Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Twitter, You Tube and Facebook.

Sushi + Blog At Sabi Sushi, Forus

noreply@blogger.com (Whitney @ Thanksforthefood) — Thu, 10 Nov 2011 23:01:16 PST

Last night I was invited to Sushi + Blog Night at Sabi Sushi ,Forus. I'll write a full review this weekend, but in the meantime . . .enjoy!

This post is for non-commercial, personal use only. Copyright ©2011 by Whitney @ Thanks For The Food. Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Twitter, You Tube and Facebook.

Straight from Dubai – Chocodate

noreply@blogger.com (Whitney @ Thanksforthefood) — Tue, 10 Jan 2012 13:24:39 PST

Chocodate candies originate from the UAE and are almond stuffed dates hard coated in milk chocolate. Chocodate founder Fawaz Masri created the sweet in 1992 to help save the company from its failing financial health. Not only did the sweet help save the company, but its taken over the company's product line and is now offered in both white chocolate and dark chocolate as well as the original milk chocolate variety. From its humble beginnings as a local sweet, this local ingredient inspired delight spread from the UAE throughout the region as well as to luxury locations such as Burj Khalifa’s "At the Top" viewing deck in Dubai before going international.

I was lucky enough to try to milk chocolate variety and I must say, the milk chocolate outer shell and soft date center complement the roasted almond well. While avoiding the trappings of many sweet treats today, Chocodates are not too sweet and the perfect accompaniment to coffee or as an after dinner sweet. You can read more about Chocodates on their web site, Facebook or Twitter.

This post is for non-commercial, personal use only. Copyright ©2011 by Whitney @ Thanks For The Food. Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Twitter, You Tube and Facebook.

17 Things You Didn’t Know About Your Morning Coffee via Inforgraphic

noreply@blogger.com (Whitney @ Thanksforthefood) — Tue, 10 Jan 2012 13:23:01 PST

This post is for non-commercial, personal use only. Copyright ©2011 by Whitney @ Thanks For The Food. Be sure to check out my Useful Links Page and read more about me on the About Page. You can also find TFTF on Twitter, You Tube and Facebook.

Italia-Inspired Tomato Soup

noreply@blogger.com (Whitney @ Thanksforthefood) — Sun, 30 Oct 2011 17:07:50 PDT

I decided to switch it up this year, and actually try to enjoy autumn & winter. Sounds weird I know, but let us not forget autumn & winter in Arizona is a less rigid affair when one compares that same period in time to Norway. Why? Well, simple. It’s not as cold-duhhhh!
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Hello Stranger. . .

noreply@blogger.com (Whitney @ Thanksforthefood) — Thu, 20 Oct 2011 13:32:35 PDT

So, I bet you lovelies have been wondering where I’ve been the last several MONTHS haven’t you? I bet you’ve also been wondering why I’ve been so slow on posting THAT catch up post I mentioned a few weeks ago? Well, lets catch up on the last months of activity in the Love household (can it still in fact be a household if I am the only one in it?-yes it can , I say, yes yes yes it can) and you’ll get a more well-rounded overview of life over here. Or as it was, does the saying go? Not sure (shaking my head), but it doesn’t matter.

Frankfort Airport-Again!?!?!?
The last few months have been chalked full of traveling, school obligations, a death in the family and even some good weather enjoyment for a while. In April I visited the UK-London and my current University town to be exact, not once but twice and spent 10 days in
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The Pancake House - Liberal, Kansas

noreply@blogger.com (Whitney @ Thanksforthefood) — Tue, 09 Aug 2011 23:05:02 PDT

Pizza with Andreas and Mabel

noreply@blogger.com (Whitney @ Thanksforthefood) — Sun, 10 Jul 2011 23:41:00 PDT

Sonic Drive-In, Great Bend, Kansas

noreply@blogger.com (Whitney @ Thanksforthefood) — Sat, 09 Jul 2011 22:55:00 PDT

Biscuit Making

noreply@blogger.com (Whitney @ Thanksforthefood) — Sun, 03 Jul 2011 17:05:09 PDT

I've Been Away. . .Guess Where?

noreply@blogger.com (Whitney @ Thanksforthefood) — Sat, 25 Jun 2011 03:14:21 PDT

Pizza from BBQ Leftovers

noreply@blogger.com (Whitney @ Thanksforthefood) — Tue, 14 Jun 2011 16:33:00 PDT

Where Can I Find ____________ in Stavanger, Norway?

noreply@blogger.com (Whitney @ Thanksforthefood) — Sun, 12 Jun 2011 16:27:00 PDT

Where Can I Find ____________ in Stavanger, Norway? is a new series at TFTF that asks the question, "where can I buy ______ (insert mystery item) in Stavanger, Norway?" and seeks to get an answer. Looking for say, smoked paprika powder? Live in or near the Stavanger region? This series will tell you where you can buy said item and help you do a bit of comparison shopping as well.

Today’s Highlight: Where can I find goji berries in Stavanger, Norway?
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Making Popcorn in a Wok

noreply@blogger.com (Whitney @ Thanksforthefood) — Sat, 11 Jun 2011 08:15:25 PDT

With its high sides and heavy construction, a wok is the perfect tool for making popcorn. Simply line the lid with aluminum foil, and you’ll have a quick and easy tool in which to make popcorn the ‘old fashioned’ way. I love making popcorn this way because it allows me to put my much loved but underused wok to good use. It also means I can make popcorn without the use of a microwave, which is of course AWESOME!
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