You Are What You Eat

These are sinful. Like really.

2011-03-14T00:00:00.000-07:00

So I have decided to get into food photography. I'm still an amateur but the adventure has been fun so I thought I would make a commitment on this site and you can all hold me too it. No longer will I use a photo that I have not taken. It's gonna be hard but I'm okay with that. . . and I will accept your criticism good or bad! Soooo here we go!

I made the most AMAZING Orange zest fritters today. Unreal. Gone under 10 minutes good. My mother was kind enough to get me a pound of oranges on Friday and I have had so much fun using them. I usually make savory fritters and have never made a sweet ones before. . . . There may be no turning back! Lucky for you I am sharing the recipe and the photos of my fritter journey.

* 2 cups all-purpose flour
* 1/2 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 eggs
* 3/4 cup orange juice
* 2 tablespoons butter, melted
* 1 tablespoon grated orange peel
* Oil for deep-fat frying
* 1 cup or more of Confectioners' sugar

Directions

* In a small bowl, combine the flour, sugar, baking powder and salt. Whisk the eggs, orange juice, butter and orange peel. stir into dry ingredients just until moistened. Should be slightly heavier than cake batter consistency.

* In heavy bottomed pan with deep sides or deep-fat fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil.

Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust warm fritters with confectioners' sugar. Yield: 20 fritters.

Foodie Friday!

2011-03-11T10:17:00.000-08:00

Tyler Morrisson is only 15 but is already changing lives through his love for cooking. His mother is a breast cancer survivor. Tyler has used his passion to do an amazing thing. This article is spot on and I hope you enjoy it. Happy Friday loves!

Dominik Kurek, OAKVILLE BEAVER STAFF
|
Feb 18, 2011 - 7:00 PM
Young chef whips up dinner before walk

An Oakville youth who has a dream of one day being a chef is killing a pair of the proverbial birds with one stone; however, luckily for his guests he’s serving beef tenderloin.

The St. Ignatius of Loyola Secondary School student, Tyler Morrison, will be serving a five-course dinner this weekend to 35 guests in his family’s home. The money raised at the event, collected through donations and raffle tickets, will help him raise the minimum $2,000 entrance fee to participate in the Princess Margaret Hospital’s Weekend to End Women’s Cancers this summer, while also giving him the experience of serving a large house party.

The 60 km, two-day walk will take place this September, by which time he will have turned 16, the minimum age to participate. His mother, Catherine, a breast cancer survivor, has participated in the annual event each year since it started in 2003. This year, her youngest son will walk with her, as his older brother has done the past two years. Catherine said she is proud of her young son.

“It’s amazing. It brings tears to my eyes. I’m very proud of him,” she said. “He was a bit worried about how he would raise this money and in the summer he came up with this idea with some friends.”

“The walk started in 2003 in Toronto and my mom’s always been doing it,” Tyler said. “I’ve always been there at the start and the finish. I know how much work she’s done for it and the Princess Margaret Hospital has done a lot of research with the money.”

The dinner is already sold out. The guests will be family, friends and neighbours, basically the people who supported Catherine when she went through two years of treatments starting in 2002.

Tyler will not be working alone. He has a number of volunteers, who will be helping him both cook and serve. He created the menu, which includes five different appetizers, salad, soup, beef tenderloin with all the fixings and three different desserts.

“Tyler will make everything. We’re helping him. He oversaw the menu. He’s already made it once as a trial,” Catherine said.

Tyler has already earned a reputation for his cooking and the guests know what to expect of their meal.

“He’s pretty famous for his cooking already and (the guests are) coming for the dessert,” Catherine said.

Tyler said one of the desserts he plans to serve is his family’s recipe for a banana bar, which consists of graham cracker crust, with banana filling and chocolate icing.

Though there will be plenty of guests and volunteers helping to make things happen, Catherine isn’t too worried about the space constraints of her Denfield Terrace home.

“It’s great. We don’t mind at all. We entertain a lot and we’ll be moving all the furniture out of the living room and dining room to fit everybody.”

Tyler also rented some party gear for the dinner event.

He hopes to be a chef one day and said he’s had an interest in cooking for quite some time.

“I’ve always been into cooking. I’ve always been in the kitchen doing something as much as I can for dinner, for Thanksgiving, for Christmas. I always enjoyed watching,” he said.

At the Weekend to End Women’s Cancers, Tyler will walk in his mother’s Tutus for Tatas team, in which all members wear a tutu.

He also thanked his event sponsors: Longo's, Aesthetics in the Trails, Linda Joakim — Coldwell Banker and Pat's Party Rentals.

Flambe. It makes EVERYTHING better.

2011-03-10T06:07:00.000-08:00

To Flambe: Cooking) dipped in or covered with a flammable liqueur and set afire when served; - usually used postpositively.

Giving in to my ~~massive~~ little pyro side I almost set the house on fire last night. (Hope the landlord doesn't read my blog!) Making a crimini mushroom reduction (to top husbanface's steak) I thought nothing could make this concoction better than a little cognac. So forgetting every lesson I ever learned about alcohol and fire I added a splash to the pan while my burner was on and in full force. Big big mistake. Let's just say our smoke alarms are working JUST fine thankyouverymuch. I placed a pan on top of my sauce and prayed it would still taste good, and then proceeded to run around my house like a maniac fanning smoke with brooms and pillows. Well don't worry bloggy friends because my sauce came out amazing and my home is still intact.

Should you want to add a little fire to your meal here are some tips before you risk firemen showing up at your house.

*Use a pan with well rounded, and deep sides. A long handle helps for safety as well.

*Turn burner off first before adding your liquor of choice.

* Do NOT pour the liquid straight from the bottle into the pan unless the bottle has a stopper. A man at culinary school did this and the fire went back into the bottle creating a rocket like effect and blowing out a window. It does happen so be safe.

*Don't add to much. It should complement the food not overpower it.

Good luck friends! I leave you with a recipe I found on www.Mydailyfind.com

Jack’s Cherries Jubilee

1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

1/2 teaspoon finely grated orange zest

1 cup orange juice

1 cup brandy, divided

1 teaspoon almond extract

1-quart premium vanilla ice cream

Bring cherries orange juice and zest to simmer in a 12-inch skillet. Add 1/2 cup of the brandy; simmer to blend and concentrate flavors, 3 to 5 minutes. Remove from heat. Stir in almond extract; pour in remaining brandy. Carefully ignite to burn off alcohol. In each of eight bowls, put 1/2-cup scoop of ice cream and spoon sauce over ice cream. Enjoy!

Picky Eaters. :/

2011-03-09T00:00:00.000-08:00

Bananas and Escargot will never enter my mouth. Nope. Not gonna do it.

I am not a picky eater for the most part but those are my non-negotiables. I have learned that the foods I enjoy in life are a part of what make me who I am. That being said, I embrace the picky eaters in my life! When throwing a dinner party I try to ask ahead if anyone has any dislikes or allergies. This makes menu creation a lot simpler. I have compiled a list of "no-go's" over the years that tends to work. Mushrooms, onions, tomatoes, brussel-sprouts, and many more. With this list I make sure to NOT add them to certain dishes so everyone is happy. You will never please everybody but offering something like a simple grilled chicken skewer with sauces on the side helps. Creating stations or "Build your own" menus works too! Taco night and fondues go over very well.

For kids or even adults this book offers GREAT recipes that are tasty and geared towards even the pickiest of palates.

It's great to always be open to trying new things but eat what you love and love what you eat! :)

When Life gives you lemons preserve them. :)

2011-03-08T10:27:00.000-08:00

This past month I have had more friends giving me lemons. Maybe this was a good year for citrus? So I asked a few chef friends for some different recipes because Lemonade is getting a little overdone in our home. Below is my favorite way to use the sour fruit! Preserved lemons take time and patience but the end result is SO worth it.

Preserved lemons are a common ingredient in Moroccan and African Cuisine. By completing the process the entire lemon becomes edible. I love using them chopped on chicken, topped on cupcakes, or even in soup. It is a great addition to your pantry and also makes a beautiful gift!

How to Make Preserved Lemons
(recipe courtesy of simply recipes)

Ingredients

* 8-10 Meyer lemons*, scrubbed very clean
* 1/2 cup kosher salt, more if needed
* Extra fresh squeezed lemon juice, if needed

* Sterilized quart canning jar

* You don't need to use Meyer lemons, regular lemons will do, it's just that the milder Meyer lemons work very well for preserving in this way.
Method

1 Place 2 Tbsp of salt in the bottom of a sterilized jar.

2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.

6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

7 Store in refrigerator for up to 6 months.

Note:
You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

Light it up!

2011-03-07T12:15:00.000-08:00

Happy Monday friends! I hope you had a lovely weekend! As you know I do love my kitchen toys. If it lights up, sings, looks pretty, or is a necessary conversation piece than I want it. Today these are my ~~Needs~~ wants. Maybe I'm just easily amused but I realized just now that all of today's toys just happen to light up.

First up on the list are these nostalgic lovelies:

Fuse is an interior design company that is goin' green. They have developed a line of drop down spot lights that are recycled. These are just the first of many products to come. These would be great in no just a kitchen but maybe a playroom, or even a bar area.

Next up is one of the craaaziest fridges I have ever seen!

Fridges have come a long way in the past 10 years. This fridge comes with Wi-fi, a 10-inch touch display, Google Calendar support, a listing of 500 different kinds of food with their nutritional value, notes as well as news from the Internet. The fridge also doubles as a digital frame for your personal photos. For a cool $2170.00 it can be yours!

Last but certainly not least are these. Okay so they might be a little cheesy but I don't care. I love them. Litecubes would make every liquid in my home all the more desireable and i'm sure they would do the same for you!

Litecubes
not only light up with different colors, but those colors change periodically through eight different cycles.
Have a light and bright monday friends!

Foodie Friday!

2011-03-04T12:39:00.000-08:00

As much as I enjoy food for all it's flavors it is all to easy to forget that the purpose is not just for our pleasure but our nourishment as well. Please take the time to watch this inspiring video about Narayanan Krishnan. This Chef changed his world with food, and you and I can do the same. Happy Friday!!

I don't want to grow up!

2011-03-03T13:48:00.000-08:00

Growing up with a Hungarian Mother I rarely had the usual "kid's food" for dinner. While most American children were chowing down on pizza, burgers, or mac and cheese I consumed Chicken Paprikash. Mind you I had NO objections to dinner time at our house. In fact I still make many of the meals today and Lord bless my children because they will too. With that being said, as an adult a large part of me feels like I need to indulge in what maybe I didn't get enough of.

I found the following "Kid Menu for Adults" from Michael Chiarello and it's amazing. I can't wait to host a kid's party for my adult friends! Take a look at these recipes and tell me what you think? What were your favorite meals as a kid? Let me know in comments below!

Grown Up Grilled Cheese
Ingredients
•1 loaf Italian bread such as ciabatta
•1 pound Teleme or Brie cheese
•1 pound sliced smoked ham (applewood if available)
•Butter
•3 to 4 tablespoons Dijon mustard
•1 cup roasted red peppers
•
•

Directions
Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.

Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.

Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.

Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

Baked Myer Lemon Fries
Ingredients
•6 Idaho potatoes
•1/4 cup extra-virgin olive oil
•1 tablespoon salt
•1/2 teaspoon freshly ground black pepper
•3 Meyer lemons, zested
•2 tablespoons freshly chopped Italian parsley leaves
•2 tablespoons minced garlic
Directions
Preheat the oven to 450 degrees F.

Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.

Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.

Spicy Sausage in Carozza
Ingredients
•6 spicy Italian sausages
•1/4 cup extra-virgin olive oil, plus extra for brushing
•15 whole garlic cloves
•Salt and pepper
•2 tablespoons Dijon mustard
•3 (4-ounce) pieces pizza dough, store bought
•
•

Directions
In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.

Preheat oven to 375 degrees F.

Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.

Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

It's not Irish

2011-03-02T07:58:00.000-08:00

So it's about that time of year when all things green appear! I love St. Patrick's day. I'm not even Irish. I'm a proud Hungarian with a new-found love for Corned Beef and Cabbage. Which isn't even Irish. Confused? Me too. This morning I was looking up some new recipe ideas for St. Patty's and I found some very interesting history on this tradition.

excerpt from www.BHG.com

In the early 1900s, Jiggs, a character in the newspaper comic strip "Bringing Up Father," proclaimed corned beef and cabbage his favorite Irish dish, even though it may never have graced dinner tables in Ireland. Since then, Americans have embraced it as the meal of choice for St. Patrick's Day, March 17.

Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called "corn." Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. A wee bit of updating hasn't changed the allure of this all-American favorite. Whether you're Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast.

Crazy right?! Leave it to us Americans to get a traditional dish from a comic strip to be passed on for over a century. I leave you with the simplest and most amazing recipe for this "Irish" dish.

Ingredients:
4 pounds corned beef brisket
1 cup brown sugar 1 (12 fluid ounce) can or bottle Irish stout
beer (e.g. Guinness®)

Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing

Junk food and Wine Pairing

2011-03-01T13:05:00.000-08:00

I do not like Junk food. Not a fan since a propaganda movie I had watch at Culinary school on the secrets of McDonald's. Who knows if it was truthful at all but it did enough in my mind to avoid it completely. I don't mind making my own "Junk" at home though!

I took a three week wine course and my favorite day was the section on "unlikely pairings". The list below works. I would have to say my favorite combination is Potato chips and a super dry champagne. But I am bias towards champagne anyways. ;) Take a look and try something a little different this evening. More ideas can be found at one of my top 10 sites House and Home.

•Potato chips or fried chicken and Champagne

•Popcorn and Chilean chardonnay

•Nachos and California zinfandel

•Pizza and Italian chianti

•Burgers and Australian shiraz

•Canned brown beans and tawny port

•Fish and chips with German riesling

Breast milk ice cream. Yes I really just wrote that.

2011-02-28T08:12:00.000-08:00

I'm a huge fan of Slashfood but one article this morning left me a little nauseated. So OF COURSE I had to share the details with you! Warning, this is not for the squeamish. A restaurant in Covet Garden England has created a breast milk dessert called "The baby gaga". No Joke.

The Recipe is a concoction of Madagascar vanilla, lemon zest and the breast milk generously donated by Victoria Hiley of Leeds. All the ingredients are churned into ice cream and served in a martini glass.

The Ice cream can be topped with whiskey or another cocktail upon request. Would you eat it?! Tell me below in comments. If you so desire to read more, click here! Otherwise happy Monday friends!

Fooodie Friday!!

2011-02-25T11:45:00.000-08:00

Meet Clara.

Clara is a 94 year old woman who (unlike most of us) lived to talk about the depression. Who knew that probably one of the hardest times in her life would make her a Youtube sensation years later. Clara has garnished over Three million views as she teaches her depression-era cooking techniques. Her cook-books and dvds are also available online. Happy Friday loves, and let us be thankful for what we have today! :)

My Obsession.

2011-02-24T12:21:00.000-08:00

I have a pretty short list of "go-to" recipes. Weird I know. You would probably think it was lengthy but it really isn't. In all honesty, why should it be? I recommend being exceptional at a few great dishes than being mediocre at 100. I digress. . . .Anyhows, this recipe is phenomenal. This is the best frosting you will ever have in your entire life.

I say that with the up-most confidence. Being that today has been just FANTASTIC I am going to share with you the fluffiest, greatest confection of all time! I give you Fluffy White Frosting.

This frosting can be dyed any color, holds for up to 3 days just as fluffy as the day you made it (in the fridge), can be torched for a marshmallow-like effect, and tastes like heaven.
Ingredients
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
Directions
1.In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2.In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

**** Little note: I let the sugar mixture cool just a little bit before adding to the eggwhites. I find it helps hold the eggwhites better.

Get Smart :)

2011-02-23T09:16:00.000-08:00

Do you know where the word Restaurant comes from?

In 1765 a man by the name of Boulanger opened the worlds first "Restaurant". His tavern provided lodging and served alcohol but He served only one dish. It was a a stew of sheep's feet in a white sauce. (Yum.) he called his dish a "restorative" and claimed it brought health and vitality to ones being. In french The word "restaurant" is derived from the French word "restaurer" which means to restore. Later more dishes were added and thus the concept of the restaurant was born. There now don't you feel smarter? I thank Monsieur Boulanger for Restaurants and for menus! I intend to order a few of these vintage menus for my kitchen and put them in like or mismatched frames.

What a great idea for a different focal point in any room.

Have a lovely day! :)

A Girl Can Dream. . . .

2011-02-22T06:42:00.000-08:00

Like most women I like to shop. Okay let's get real I love to shop! These past two years my spending sprees have been put on a perma-hold but that's okay! Until then I create my own little Culinary wish-lists. I share with you this weeks below!

1. Custom kitchen-aid paint job. Un Amore Custom Designs paints beautiful designs on your kitchen-aid mixer. How Fabulous is this?! You can view plenty more on their website.

2. Food Pod. I love the design of this! This silicon tool contains all your food items in one pouch for steaming or boiling. Place your food inside and then insert the whole pod into boiling water. Makes for easy clean up too!

3. Double walled Oil/Vinager Carafe. Being A girl I do like pretty things. If my paprika oil could be suspended in its own little bubble I am SURE it would taste better!

Dresses and Phyloo go so well together!

2011-02-21T08:07:00.000-08:00

I am all about versitality. I was asked to be in a wedding a few months ago and the bride and myself got to talking about bridesmaids dresses. She told me she found one she likes that is not only one dress but can be made into 8 other dresses just by how you wrap it. THAT is my kinda dress!

Just like the dress, I love when food can be just as versitile. Phyloo cups are a staple in my life. Savory or sweet they can turn any little app. or dessert into something special. Making them is easy as pie as well! Simply cut sheets into 4"x4" squares. Layer butter in between and place 5-7 squares layered into cupcake tins. bake at 375 till' golden brown.

Below are some ideas for them!

Chocolate Mousse Cups

Crab Salad

Sauteed Mushrooms and Goat Cheese

Shrimp Cups

Get creative today! Happy Monday loves! :)

Foodie Friday!!!

2011-02-18T14:11:00.000-08:00

It's that time of the week! This week's featured chef is Carly Groben of Proof in De Moines Iowa.

Why is she fantastic? Well she is located in the mid-west and is somehow managing to bring North African and Mediterranean flavors to her city in a big way.

I also looove the cool modern decor of the restaurant itself!

This blurb is from her site:
Food and Wine Magazine has named Carly Groben as one of ten nominees in the Midwest for the “People’s Best New Chef.” For two weeks, YOU, the people, get to vote for your favorite chef from the list of nominees. If you like our food, if you like North African flavors, and if you like women chefs, please take a few seconds to cast your vote HERE ——–>

Happy Friday loves!

It's The Little Things In Life. . .

2011-02-17T12:49:00.000-08:00

Sooooo as you are aware yesterday was our three year anniversary. Yay for us! Being that we are celebrating this weekend, last night's dinner was more comfort food than anything else. Being in my Budget-Diva mode I opened the freezer, pantry, and spice cabinet and used only what was readily available. I love soups. Really I do. One of Husbandface's favorites is potato soup so he did not hesitate to ask for it. I had Russet Potatoes, frozen chicken stock, herbs, and milk. Here is my recipe. It can be modified to your hearts desire, but this is how we like it. Enjoy!

Begin with one glass of champagne. (This is MY recipe remember?!)

Peel 5 medium Russet Potatoes.

Boil said potatoes until soft.

Strain potatoes. One of my favorite tips regarding potatoes is to always let them sit a while after straining. Often the potatoes still have a lot of moisture in them and it can effect the constistancy of what you are cooking. Letting the steam rise will help prevent that. Once potatoes are strained place in a Cuisinart mixer with 1 cup of warm milk. You can use a blender but I find the soup needs straining afterwards and I am all about function. :) Puree until smooth. Place mixture back into pot and add about 8 cups of stock.

Add slowly while whisking. You may need more or less. This is where your chef intuition kicks in.. Season with lemon juice, salt and pepper. Finish with any of the following: Cheese, bacon pieces, green onion, sour cream, or all of them! Pair with a game of dominoes and you have yourself a fantastic night. Enjoy!

Three years and it feels like yesterday. . . .

2011-02-16T15:54:00.000-08:00

Three years ago today I married the love of my life. On a warm Mexican afternoon we took our vows and celebrated in style with those we love the most! After the ceremony ourselves and 20 of our closest dined at sunset on brazilian cuisine. What a wonderful memory for me to have and to share.

With that being said I feel it only appropriate to share with you a fantastic Brazilian drink recipe. A toast to husbandface and a toast to you loves! Enjoy!

Caju Amigo

Blend in a mixer

1.One shot of Gin;
2.One shot of concentrated cashew juice;
3.As much sugar as you want (2 tbsp, I would recommend)
4.Two ice cubes.
Pour the mixture in a long drink cup filled with cashew slices and more ice (both optional). Add a squeeze of sour lime and stir gently.

blameitonbrazil.com

Oh Lala Lollipops!

2011-02-15T09:14:00.000-08:00

Just looked out my window and baby pink buds are sprouting up on all the trees. Spring is coming quickly and what may I ask is more springy, bright and happy that a lollipop? Okay how cute are these?

They don't seem to difficult to make and look like a great project to do with kids. Even better is how Alphamom suggests making an arrangement out of them. Simply add colored jellybeans to the bottom of a vase and you have yourself a quirky sweet gift. Click on the link above to get the full recipe.

Don't feel like making them? Mihow's shop on Esty offers the most beautiful selections! Take a peek. :)

In case of an emergency. . .

2011-02-14T07:24:00.000-08:00

Recently a friend randomly asked me this question: "Lydia, are you prepared in case of an emergency?" I was kind of taken aback by the randomness of this converstion, yet it got me thinking. I'd be in a pretty tight spot if an earthquake, storm, tornado, or sasquatch (you never know) hit. If any of these occurances happened I would have to survive on last Thanksgiving's canned pumpkin puree and pickled cabbage. Not okay. So this weekend I made a CEN (Culinary Emergency Necessities) list. These are just a few that make me a little more at ease if a bigfoot warning strikes, or any other catastrophe.... :)

1. Dried meats (beef jerkey and beef sticks)

2. Water (Large bottles)

3. Nuts

4. Dried fruits ( apricots, cranberries, apple chips, bannana chips)

5. Canned tuna, beans, chilis, vegitables, fruits (Don't forget your can opener)

6. Multi-Vitamins

7. Large water- resistant containers

8. A bottle of your fav. champagne. (Okay this may not be a necessity to you but if the world is ending i'm doing it in style :)

9. propane stove ( I have three of these. They really do come in handy! Take them to the beach, camping, or save for Yetti attacks)

10. Crackers (Bread will get stale)

Foodie Friday!!!

2011-02-11T13:52:00.000-08:00

Every Friday I am going to be profiling a fav chef of mine. Today's foodie is the AMAZING Lisa Garza. I love her. Very few woman can kick butt in a kitchen, cater for upwards of 300 VIPs, and still maintain the look of a classic 50's icon. You may remember her from "The Next Food Network Star". She did a fantastic job and now operates her own catering business in Dallas Texas. You can read more about her here. She used to sell these adorable aprons but I can't seem to find them anymore! That's where you come in. If anyone finds out what happened to Couture Caviar (That's the name of her co.) please let me know in comments. She inspires me and I hope you are inspired today as well. Happy Friday!

Growwwwwiiinggg your food!

2011-02-10T15:24:00.000-08:00

I don't have a green thumb. There I said it. Don't ever ask me to water your plants while you are in Mexico unless you want them dead upon return. Always one to try to fix my flaws I have decided to attempt to "grow" in this area. Next week I will be planting my food.

So far the best way I have come across to save money on food is growing it yourself! I'm learning that having no room outdoors is no excuse either. This fantastic site offers tips and tricks on planting vegetables inside the privacy of your own home. Feeling more ambitious? Get your city involved! Urban gardens in vacant lots are popping up all over the country. It may mean going through some red tape, but meeting new people and learning a new hobby might just make it worth it. :) The city of San Diego did just that. Watch the vid below to see how it came to "fruition" haha! Happy gardening loves!

V-Day for me. . . D-day for the husbandface. . . . :(

2011-02-09T06:57:00.000-08:00

My Husband hates Valentines Day. I write this knowing full well he won't care that I share his feelings with you. . . He would declare it from the mountain tops if you let him! His reasons are sincere though. He treats me like a princess everyday and feels we shouldn't have to have just one day out of the year to do it. It's commercial, It's not genuine and so forth. . . . :/ Myself on the other hand love this day! Chocloate, Champagne, chocolate, chocolate, and more chocolate. He doesn't know it yet, unless he reads this blog but I plan to make ~~myself~~ him these delightful morsels. Queen Martha's Chocolate-Champagne truffles. Have a lovey dovey day friends. Let me know if you try this recipe and how it turns out!

Ingredients Makes about 3 dozen
1/2 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar, for rolling
Directions
Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

Read more at Marthastewartweddings.com: Chocolate-Champagne Truffles in Sparkling Sugar

Let's Talk Portions. . .

2011-02-08T07:42:00.000-08:00

So with the new budget kick portions have become really important. Time for a math lesson ladies and gentlemen!!

16 ounces are in a pound. . . 8 ounces is the average meat portion size which means two servings per pound. Get it? Got it? Good! With this mindset, grocery store shopping has gone to a whole notha' level. I have become the biggest nerd and now bring a calculator with me because I want the most for my money. Take for instance this pork serloin I bought on Sunday:

$10.53 for 5.57 lbs. That comes out to 11.14 servings of meat. (see math above) This means that each serving ($10.53/11.14) costs $.94. 11 servings for under a dollar. Heck yes. I understand that it takes a little effort but it is so worth it! I am making three meals with this. Buying in bulk and vacum sealing for the freezer is the way to go.

Last night we had roast pork with sweet potatoes, carrots, and potato gratin. Haven't decided what I will do with the rest but at .94 a meal I think I can do quite a bit! I won't be having pork three nights in a row but now I have cheap choices for the future. Happy cooking loves. :)