tag:blogger.com,1999:blog-84607778916827176312024-03-05T16:32:04.777-08:00Sensibly GourmetAshleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-8460777891682717631.post-58680242350568855132014-12-12T09:41:00.000-08:002014-12-12T09:41:08.819-08:00Holiday Gift Guide 2014<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.amazon.com/Weber-Style-6435-Professional-Grade-Grill/dp/B000WEIIOE/ref=sr_1_6?ie=UTF8&qid=1414338957&sr=8-6&keywords=grill+basket" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xqTgvaD1jxf0JHnJdeMxVgrex3a6NDZViJTzmwIjYB37fW94ZDI9Vyk1Y37BxsG2V3x7YDAzjNx5fir0YU2CmVCHTWMPyZ7M9H8_CNalqfhftMC5MvMuppQhysoHUlUQW0xIAdH1KfwJ/s1600/71OUO1nHZ6L._SL1200_.jpg" height="200" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipccFocrb4nn_gL_j1qlHRbo9HLqA6jz9XuvmSFAUMGCFX8KAD5KmYEncj8bTCT35eqK-F7w6nkMV9RIFcD194YAJ_E0KGYxc0KZpvRdbecKsRBtgqhvthQWaaLXDoO8I6-K7V0-JiwxwE/s1600/2014-10-20-North-Cookbook-1.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/AVvXsEipccFocrb4nn_gL_j1qlHRbo9HLqA6jz9XuvmSFAUMGCFX8KAD5KmYEncj8bTCT35eqK-F7w6nkMV9RIFcD194YAJ_E0KGYxc0KZpvRdbecKsRBtgqhvthQWaaLXDoO8I6-K7V0-JiwxwE/s1600/2014-10-20-North-Cookbook-1.jpg" height="200" width="200" /></a><i></i><br />
<i><i>For the grill</i>: a <a href="http://www.amazon.com/Weber-Style-6435-Professional-Grade-Grill/dp/B000WEIIOE/ref=sr_1_6?ie=UTF8&qid=1414338957&sr=8-6&keywords=grill+basket" target="_blank">grill basket</a> for veggies of all sizes. Look for a shallow one to prevent steaming and preserve grill flavor.</i><br />
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<i>For reading and learning new cuisine</i>: <a href="http://www.amazon.com/dp/1607744988/?tag=apartmentth0a-20" target="_blank">North</a> by Gunnar Karl Gislason & Jody Eddy. This book features gorgeous photography and stories of the nordic way.<br />
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<i>For their hands and their wine glasses: </i><a href="https://www.etsy.com/listing/184412731/peshkir-peshtemal-set-kitchen-towel-tea?ref=sc_3&plkey=a3f60127212a551aa3a6a2a8a89f976ae9515bbc%3A184412731&ga_search_query=turkish+dish+towel&ga_search_type=all&ga_view_type=gallery" target="_blank">Turkish towels</a> are a beautiful addition to any kitchen or bathroom.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvjXPBoX6AVCGvjUoe-Cyf3j3x6Bq_CqcM3ebZROr7F_uuMGKKAPdhM7rch_TXm3xLgdkmEYjxofUqobS4F2quERnVZ00vhq7f-q-xbJHdhC5u9RG9CvpecYYd1VdnxrFWF1lXYg4BRGr/s1600/32885915_066_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvjXPBoX6AVCGvjUoe-Cyf3j3x6Bq_CqcM3ebZROr7F_uuMGKKAPdhM7rch_TXm3xLgdkmEYjxofUqobS4F2quERnVZ00vhq7f-q-xbJHdhC5u9RG9CvpecYYd1VdnxrFWF1lXYg4BRGr/s1600/32885915_066_b.jpg" height="200" width="133" /></a><i>For those in need of a little glam: <span id="goog_913684330"></span><span id="goog_913684331"></span></i><a href="http://www.anthropologie.com/anthro/product/home-tabletop-dinnerware/32885915.jsp#/" target="_blank">Gilded Stemware</a> will brighten anyone's table.<br />
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<br />Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-43178262400664993162014-10-26T21:38:00.002-07:002014-10-26T21:39:23.660-07:00Icelandic Fish StewThe second stop on our northern journey was the small but mighty country of Iceland. We arrived after a long flight at 5 am and proceeded to complete a quick tour of Reykjavik before heading West. We learned that Icelanders are not morning people, which would have typically suited us just fine, but we were wide awake and hungry in the early morning hours so this bakery was a savior (and delicious).<br />
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After heading out of the capital, we stopped in the sleepy town of Borgarnes where our air BnB reservation was. We took a sort of short power nap and then headed out for a drive around the Snaefellsness Peninsula. We got a very late (4pm) start, and after many stops to explore we found ourselves in Stykkishólmur at 9pm and found the only cafe open for some dinner. I had the traditional fish soup, and it was heavenly. What follows here is my attempt to replicate it . After finishing dinner, we took a quick jaunt up Helgafell a small 73 meter rise steeped in history and good luck. We finally made it back to Borgarnes around midnight.<br />
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Our second day started late again and we headed (against the advisement of our rental car agency) off the ring road on a search for the local brewery. The brewery idea ended with us showing up at someone's garage...but we continued past to visit Hraunfossar Lava Falls, drive up and over the foothills and on to Þingvellir, the site of much Icelandic history and also where the North American and European tectonic plates are pulling away from each other. We finished the day hiking to the hot river above Hveragerði and soaking in the mist.<br />
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The next day was spent visiting the Seljalandsfoss and Skogafoss waterfalls in the morning. At 2:00 pm we decided to undertake the 25km hike from Skogar to Þórsmörk over Fimmvörðuháls pass between the Eyjafjallajökull and Mýrdalsjökull ice caps. Eyjafjallajökull is the volcano that erupted in 2010 causing major air traffic disturbances. The scenery was spectacular, however the wind and rain were brutal. We had to make a 8:00 pm bus, or spend the night in Þórsmörk (there were some pretty expensive basic huts). We ended up making the bus with a few minutes to spare thanks to some on and off jogging on the way down. We arrived late night in Vic and found one of the last available rooms thanks to a wicked storm that was raging.<br />
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Our final full day was spent visiting Jökulsárlón the iceberg lagoon and a quick walk on the black sand beaches at Vic. We returned to Reykjavik for a night in the city before taking off to Trondheim in the morning.<br />
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Icelandic Fish Soup<br />
<i>barely adapted from <a href="http://mimithorisson.com/2012/06/20/icelandic-fish-soup/" target="_blank">Manger</a></i><br />
<ul>
<li>5 tbsp butter, divided</li>
<li>2 small onion – finely sliced<br />
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</li>
<li>1/2 leek – finely sliced</li>
<li>3 tomatoes – chopped into very small pieces</li>
<li>2 small stalks celery, finely sliced</li>
<li>1.5 liters chicken or vegetable stock/ 6 cups</li>
<li>50 ml/ 1/4 cup cream (you can add up to a cup or less if you wish, or none)</li>
<li>100 ml/ 1/2 cup sherry or port or Noilly Prat</li>
<li>3 tbsp tomato concentrate</li>
<li>1/2 tsp saffron threads (optional)</li>
<li>3-4 tbsp wine vinegar</li>
<li>160 ml/ 3/4 cup dry white wine</li>
<li>325 g / 3/4 pound small shrimps (without shells)</li>
<li>500 g/ 1 pound mixed nordic fish – salmon, haddock, plaice, halibut – cubed</li>
<li>Salt and pepper to taste (I found this to need quite a bit of salt)</li>
</ul>
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<ol>
<li>Melt 3 tbsp butter in a large pot, add all the vegetables (except the tomatoes) and cook for 10 minutes until tender. </li>
<li>Add sherry/noilly prat/port and white wine and reduce for 4 minutes. </li>
<li>Add the stock, tomato concentrate, saffron and vinegar. Boil for 15-20 minutes. </li>
<li>Add the fish, shrimps and chopped tomatoes, bring to a soft boil and simmer for 5 minutes. </li>
<li>Add cream and final 2 tablespoons butter and stir. It is important not to make the soup boil again (as the cream might ‘break’/curdle).</li>
<li>Serve with some warm bread and butter on the side.</li>
</ol>
</div>
Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-89013519276986471652014-10-06T22:07:00.001-07:002014-10-06T22:09:37.153-07:00Alaskan Summer: Nancy's Broiled Salmon FilletsWhen the sun shines, Alaska is an amazing place. We started a month-long Northern tour with a six-day stop in Alaska this July. We met my parents in Anchorage and proceeded to the Kenai peninsula. Our first stop was the Taylor Fish Camp, where our family friend Nancy runs a set-net fishing operation. We wandered the beach, watched the coming and going of fishing boats, and enjoyed endless sunshine.<br />
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<i>the cook shack:</i></div>
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<i>woodfire pizza oven on the beach:</i></div>
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Then we headed further south to Homer, where we met up with Megan, Katie, and Grant. We had a lovely evening in Homer (return to the Mermaid Cafe, now called Little Mermaid), and then caught a ride with Bob and Barbara across Kachemak Bay to the Humpy Point Yurt. We spent 2 nights yurt-ing, fishing, hiking to the Grengwik glacier and enjoying each other's company.<br />
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<i>yurt life:</i></div>
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Our last nights in AK were spent back at the fish camp, eating the day's catch. We ate plenty of good food in Alaska, but I thought I would share Nancy's preferred technique for salmon. You can see pictures from our winter trip to AK in 2013 and my typical salmon cooking method <a href="http://sensiblygourmet.blogspot.com/2013/04/alaska-baked-salmon-with-lemon-and-dill.html" target="_blank">here</a>.<br />
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<i>dinner with the crew:</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfP9cPtA5xNvQ9_3JhFOrEotpq-Lwvs0HtInsAKxISKrYovIY8hwoO9oCRkAlEJqc_HHFjENAik5sATaUeMEcpw-1F5MX48a7G5OSi_bpOizFv63KBFSseOsZZoPaHyFkaKWoO7rMwuP4/s1600/IMG_3261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfP9cPtA5xNvQ9_3JhFOrEotpq-Lwvs0HtInsAKxISKrYovIY8hwoO9oCRkAlEJqc_HHFjENAik5sATaUeMEcpw-1F5MX48a7G5OSi_bpOizFv63KBFSseOsZZoPaHyFkaKWoO7rMwuP4/s1600/IMG_3261.JPG" height="239" width="320" /></a></div>
<br />
Nancy cooks for the crew and along with a genius invention of lime popsicles dipped in tequila, we were treated to wood-fired pizza, curry, and this meal of freshly caught salmon.<br />
<br />
When I asked Nancy what she put on the fish, her response was "salad dressing," meaning oil, acid, salt, pepper and a little bit of spice.<br />
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<br />
Nancy's Broiled Salmon Fillets<br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_VsNQrbzsM0v4qHkyo931COKqdmUpJH_njSAXZrXlsWQqIlLSfOcCgf1QeXqwXuMtaVT2_e8mbf-wnsgC31Owd5LuQoeeLr3MOyIp3ahpo_bBcLFlLUfS6xU-d819NFN84_EEsR1wpsI/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_VsNQrbzsM0v4qHkyo931COKqdmUpJH_njSAXZrXlsWQqIlLSfOcCgf1QeXqwXuMtaVT2_e8mbf-wnsgC31Owd5LuQoeeLr3MOyIp3ahpo_bBcLFlLUfS6xU-d819NFN84_EEsR1wpsI/s1600/photo+1.JPG" height="240" width="320" /></a>
<li>1-2 large Salmon Fillets (depending on how big your "crew" is, about 3-4 oz/person)</li>
<li>2 tablespoons olive oil</li>
<li>juice of 1 lemon</li>
<li>1/2 teaspoon or more chili powder</li>
<li>1 teaspoon smoked paprika</li>
<li>sea salt</li>
</ul>
<br />
<br />
<ol>
<li>Pre-heat broiler to high and oven to 350.</li>
<li>Whisk together oil and lemon juice and pour over fillets</li>
<li>Sprinkle spices over top and rub in with your fingers</li>
<li>Place under broiler and broil until medium or the flesh just pulls apart along the natural separation with a fork, about 5 minutes for medium thickness</li>
<li>If the top gets too dark, transfer the fish to the oven and finish.</li>
</ol>
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<br />Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-48006926458168493152014-08-09T11:35:00.002-07:002014-08-09T11:53:27.532-07:00The Upgrade and Seared Scallops with Herb Butter Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBs7EsP4KwRCd5bagr_sPvhb71pH6ft3yLwJpua87ykLhon2zduaOIO9ZP9WqnAFtizE5QrtzqNODk14d-uTXPS-RbrQiObbfAC2-y5C79skw1hYo1HcSU7sjt9fyQoPD6-od2NLRO8rL/s1600/IMG_1550.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBs7EsP4KwRCd5bagr_sPvhb71pH6ft3yLwJpua87ykLhon2zduaOIO9ZP9WqnAFtizE5QrtzqNODk14d-uTXPS-RbrQiObbfAC2-y5C79skw1hYo1HcSU7sjt9fyQoPD6-od2NLRO8rL/s1600/IMG_1550.JPG" height="320" width="240" /></a>We moved. Saturday March 15 we packed up our little 400 square foot carriage house in the West End and loaded all of our belongings into a borrowed school bus and a friend's small storage space. Three days later we signed the papers and closed on our first place to call our own. We are now 3 miles outside of town but have increased to 1100 square feet. We miss our little home and being able to walk to town, but are quickly adapting to more space and the ability to make it our own.<br />
<br />
One of the first big meals I made here was Seared Scallops. Paired with salad, fresh peas, bread and delicious Chardonnay they made quite the treat. As with most seafood, the quality of the scallops is key to a stellar dish.<br />
<br />
Seared Scallops with Herb Butter Sauce<br />
<i>Adapted from <a href="http://www.finecooking.com/recipes/master-seared-scallops.aspx">Fine Cooking</a></i><br />
<br />
<i>Seared Scallops</i><br />
<br />
<ul>
<li>5-6 Jumbo Scallops per person (about 1 pound for 2 people)</li>
<li>coarse salt</li>
<li>2 tablespoons butter</li>
<li>2 tablespoons olive oil</li>
</ul>
<i>Herb Butter Sauce</i><br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmDuOVIbKhFPvJ14QRvjmyXiMgbSuDpON8H6q38Y8HwWuQ5YORQT0s1FPieuSlOITNBqAPGtqIRhuaEqlOjiYv1_T1tMfVUBm2JnrWSbJOCmHIktZfZt_KkDOGNNHGqo9tjGS-l2_7SBn/s1600/IMG_1548.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmDuOVIbKhFPvJ14QRvjmyXiMgbSuDpON8H6q38Y8HwWuQ5YORQT0s1FPieuSlOITNBqAPGtqIRhuaEqlOjiYv1_T1tMfVUBm2JnrWSbJOCmHIktZfZt_KkDOGNNHGqo9tjGS-l2_7SBn/s1600/IMG_1548.JPG" height="240" width="320" /></a>
<li>3 tablespoons unsalted butter</li>
<li>1 small shallot, finely diced</li>
<li>1/4 cup dry white wine</li>
<li>1/3 cup finely diced fresh herbs (I used flat leaf parsley and chives)</li>
<li>1/4 teaspoon finely grated lemon zest</li>
<li>coarse salt and freshly ground pepper</li>
</ul>
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrX_mUDBlAInF_OwuUegasPMn0dj0Hni62xBe9JQ2H-cJhFLKK-bdyIRfyaX9apTc2cZvRhKFotW5kaACxxcv82OCDc8GQGMWRMTSxJPYe_Q8eu0jlwCS2AK58nDM7rV1IODd3yHmqtLnp/s1600/IMG_1549.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrX_mUDBlAInF_OwuUegasPMn0dj0Hni62xBe9JQ2H-cJhFLKK-bdyIRfyaX9apTc2cZvRhKFotW5kaACxxcv82OCDc8GQGMWRMTSxJPYe_Q8eu0jlwCS2AK58nDM7rV1IODd3yHmqtLnp/s1600/IMG_1549.JPG" height="240" width="320" /></a>
<li>Remove muscle from shell and rinse under cold water. Thoroughly pat dry and season with salt. </li>
<li>Heat a large, very heavy pan over medium-high heat 1-2 minutes. I used a cast-iron skillet. </li>
<li>Add butter and oil to pan and heat until fat just begins to smoke.</li>
<li>Place scallops in a single layer, ensuring that they do not touch each other. </li>
<li>Allow to sear 2-3 minutes on the first side. Do not move or disturb scallops.</li>
<li>Scallops are ready to flip when they easily release from the pan with a metal spatula. </li>
<li>Flip and sear 2-3 more minutes. </li>
<li>Remove pan from heat and transfer scallops to a plate. Keep in a warm area.</li>
<li>Allow the pan to cool a bit, and then return to medium heat.</li>
<li>Add 1/2-tablespoon butter to the pan and cook the shallot until translucent (1-2 minutes).</li>
<li>Add the white wine and simmer until reduced by half. </li>
<li>Add herbs and lemon zest.</li>
<li>Reduce heat to low and add rest of butter, whisking constantly to work into a smooth sauce.</li>
<li>Return scallops to pan and turn to coat. Serve immediately with fresh lemon wedges as garnish.</li>
</ol>
<i>and some pics of the new place:</i><br />
<i>(this is absolutely a work in progress...)</i><br />
<i><br /></i>
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<div style="text-align: center;">
<i>Living Area:</i></div>
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<i>Kitchen:</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNNrLv2HnWVBbpOMXP8uSNiJBeaB8P_uJmGylVOvjOoVnpZbP2r9cHotoBV2Vo24JJjNnh9ww9CsrrDRSMYOjX-C9jfXLg9Xc2oyPK92rsqBABcDpmK_NjFp4rnrZG3JYzciGFyCV6nuS/s1600/image+(11).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNNrLv2HnWVBbpOMXP8uSNiJBeaB8P_uJmGylVOvjOoVnpZbP2r9cHotoBV2Vo24JJjNnh9ww9CsrrDRSMYOjX-C9jfXLg9Xc2oyPK92rsqBABcDpmK_NjFp4rnrZG3JYzciGFyCV6nuS/s1600/image+(11).jpg" height="239" width="320" /></a></div>
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<i>Dining and Bar:</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSNoazH37C2B3pzcTP7JuZAJQypjJVsBG7_gPGCIRK2CScf8P623d2TX6XqgIbHR4_gHQamJZPd5oUHngfIsorjfkOL1IUiext0y24DShEZgW6iKms1GMZgYgfzdjX8z4bvxVru8oRjuO/s1600/image+(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSNoazH37C2B3pzcTP7JuZAJQypjJVsBG7_gPGCIRK2CScf8P623d2TX6XqgIbHR4_gHQamJZPd5oUHngfIsorjfkOL1IUiext0y24DShEZgW6iKms1GMZgYgfzdjX8z4bvxVru8oRjuO/s1600/image+(6).jpg" height="239" width="320" /></a></div>
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<i>Master Bed and Bath:</i></div>
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<i>2nd Bedroom (2nd bath not pictured...):</i></div>
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<i>Front (we are bottom right):</i></div>
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<i>And our lovely deck with this awesome view:</i> </div>
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-41874578708245299992014-03-05T20:40:00.001-08:002014-03-05T20:46:55.319-08:00Ecuador and Arroz con CamaronesOver Thanksgiving I spent 2 weeks in Ecuador, 1 with the hubby to make a foursome and 1 more with our friends <a href="http://travelingwiththesullivans.blogspot.com/" target="_blank">Matt & Mackenzie</a>. <br />
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We started the trip in Quito, wandering, riding the gondola, climbing church spires, and eating lovely food. Quito, especially the "new town" area of la mariscal is full of international cuisine as well as classic<br />
Ecuadorian. My recipe for Arroz con Camarones is at the end of the post.<br />
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The rest of our trip was filled with adventure and activity, and we seemed to be always hungry. Arroz con Pollo or Arroz con Camerones (my favorite) became a staple for the evenings or afternoons when we returned from adventures starving. My rendition can be found below.<br />
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When Matt and Mackenzie arrived, we headed south to Latacunga, and then caught a bus to Guingopana Pass where we began our hike of the Quilotoa loop. We wandered 2 hours downhill to Isinlivi and the Llullu Llama hostel. There is a trail, but we simply walked the quiet road due to the heavy fog and confusion about the start of the path. The next day we awoke to blue skies and walked the 5 hours to Chugchilan and the Black Sheep Inn. After a relaxing afternoon of yoga and quiet, we awoke the next morning and made the 4 hour uphill ascent to the rim of Laguna Quilotoa, Ecuador's crater lake, and walked the rim into town to catch a terrifying truck ride back to Latacunga. <br />
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In the morning we caught a flight to Coca in the Ecuadorian Amazon and took a 3 hour motorized canoe ride downriver to Sani Lodge. We spent the next 4 days sleeping in tents in the jungle, hiking, and boating. The heat and bugs were challenging, but the views and experiences with the local culture were wonderful. <br />
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Grubs...yum.</div>
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After the Amazon we said goodbye to Steven and headed south to Cuenca. Much more appealing than Quito, Cuenca is a small city filled with colonel architecture, art and artisans, and the famous Panama Hat factory. From Cuenca we spent a day hiking in the Cajas National Park before heading north. We hiked to the high refuge on Chimborazo (~16,000 ft), and rode quads/motos around the waterfall route in Banos. <br />
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(most of the rest of these pics are from Kenz)</div>
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Our final goal was to summit the 19,347 ft Cotopaxi volcano. This second highest peak in Ecuador is only moderately technical and can be summited by most fit, acclimatized people with a guide. We went with Veloz Exepiditions based out of Riobamba, and were thrilled with the value and professionalism. The guides even cooked us a multi-course dinner at the refugio. We all summited successfully and were thankful for the beautiful weather and lack of (major) altitude sickness.<br />
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Arroz con Camarones<br />
<i>adapted from <a href="http://laylita.com/recipes/2008/01/29/arroz-con-camarones-or-shrimp-rice/" target="_blank">Laylita's</a></i><br />
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<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_xg7S2o04hQPJ3TrTlOXE93GbMtaZDhpwQ0COq3s_7IbiGMEFnBHfBWlwly0GyTgUJf2BW3OKQijlhHfaVXzfqjMl71ZhwrhkfDWKPC-JmP2VTx2eGEty2lEkxxijSk5jsk2oQuJ14_D/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_xg7S2o04hQPJ3TrTlOXE93GbMtaZDhpwQ0COq3s_7IbiGMEFnBHfBWlwly0GyTgUJf2BW3OKQijlhHfaVXzfqjMl71ZhwrhkfDWKPC-JmP2VTx2eGEty2lEkxxijSk5jsk2oQuJ14_D/s1600/photo+2.JPG" height="300" width="400" /></a><i>Serves 6-8</i></div>
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</div>
<ul>
<li>2 lbs raw shrimp, shells on, deveined</li>
<li>3 tsp cumin</li>
<li>4 garlic cloves, crushed</li>
<li>4 garlic cloves, minced</li>
<li>4 tbs butter or canola oil</li>
<li>1 red onion, diced</li>
<li>1 bell pepper, diced</li>
<li>2 tomatoes, peeled and seeded, diced</li>
<li>1 teaspoon ground chili</li>
<li>1 teaspoon ground coriander</li>
<li>2 cups uncooked rice</li>
<li>½ cup of white wine</li>
<li>Salt and pepper</li>
<li>3 tbs parsley, finely chopped, plus more to garnish</li>
<li>Sides:</li>
<li>Tomato and avocado</li>
<li>Aji criollo hot sauce</li>
</ul>
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<div class="MsoNormal">
</div>
<ol>
<li>Marinate the shrimp with salt, pepper, 1 tsp of cumin, and
the crushed garlic, let rest for an hour.</li>
<li>Remove the shells and tails from the shrimp; leave the tails
on a few of the shrimp that will be used as a garnish.</li>
<li>Boil 3 cups of water with the shrimp shells for 10 minutes,
then set aside.</li>
<li>Melt the butter over medium heat in a large sauté pan; add
the onions, peppers, tomatoes, ground chili, coriander, salt, pepper, and
remaining 2 tsp of cumin. Cook for about 10 minutes, stirring often.</li>
<li>Add the minced garlic, cook for about 2-3 minutes on medium
heat.</li>
<li>Add the shrimp and rice and stir until rice is translucent. Add the white wine and stir until absorbed
scraping the browned bits off the bottom of the pan.</li>
<li>Add the shrimp shell water. Bring to boil and reduce heat to
low cover and cook until rice is tender</li>
<li>Taste and add salt and pepper if needed. Stir in 3 Tbs parsley.</li>
<li>Sprinkle with chopped parsley and garnish with shrimp with
tails on.</li>
<li>Serve with avocado and tomato slices, lime slices, and of
course some good aji or hot sauce.</li>
</ol>
<br />Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-65495848304404807522013-12-17T12:40:00.000-08:002013-12-17T12:44:04.285-08:00Holiday Gift Guide 2013I apologize that this is a little late this year. I just returned from 2 weeks in Ecuador (recipes and stories to follow). Merry Christmas and Happy Gifting!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLfOIabRaaoOD3e6RmNaJCFdwKIDWlBZkhB6sO1Zg_tqoFZnbTagRnAyyx3d8y5wObfT6TZc4RSKVfz2Ggq8GBorK03lt1qd1yQyv7zmKRje0tlaBcDnJ6PNzvW-5QvuCm0gMLkmPHt_H/s1600/Gift+guide+pitcher.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLfOIabRaaoOD3e6RmNaJCFdwKIDWlBZkhB6sO1Zg_tqoFZnbTagRnAyyx3d8y5wObfT6TZc4RSKVfz2Ggq8GBorK03lt1qd1yQyv7zmKRje0tlaBcDnJ6PNzvW-5QvuCm0gMLkmPHt_H/s200/Gift+guide+pitcher.jpg" width="132" /></a>Handmade: Page Pottery's <a href="http://pagepottery.com/index.php?l=product_detail&p=206http://pagepottery.com/index.php?l=product_detail&p=206" target="_blank">Large Pitcher</a> would be a beautiful addition to any kitchen.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCiUbIjcI4zXwIVp9rjlYEliQUXozVSZN4qbBxdT9jdt9F7iz4buAtT9N35J7Uk3-_RkCKyJbR72jKJh7I4OcGPNZsCW471E9iMaUhSEsS0te-SLv563hf6Gm4MySLBTSXyyTJsprs8fA/s1600/knife+gift+guide.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCiUbIjcI4zXwIVp9rjlYEliQUXozVSZN4qbBxdT9jdt9F7iz4buAtT9N35J7Uk3-_RkCKyJbR72jKJh7I4OcGPNZsCW471E9iMaUhSEsS0te-SLv563hf6Gm4MySLBTSXyyTJsprs8fA/s200/knife+gift+guide.png" width="200" /></a><br />
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Stocking Stuffer: Bright and sharp Pure Komachi <a href="http://www.amazon.com/Pure-Komachi-Series-Paring-Knife/dp/B0029XJSUO/ref=sr_1_8?ie=UTF8&qid=1387310535&sr=8-8&keywords=pure+komachi+2" target="_blank">paring knives</a> slip easy into any stocking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsH_uM9M_BPjBev4BQ2hgLNLpbjuHpOsgRV-l7voBzEIfFKeyQ8S_jl7FyqzrnRWfrIVGad3PlLWwWFHRslxCuLe8JTLsR3SRp0lwFMlP8EKHbJ_2ucoPK4BMmaSWSl_8u_HizbrftdsN/s1600/copper.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsH_uM9M_BPjBev4BQ2hgLNLpbjuHpOsgRV-l7voBzEIfFKeyQ8S_jl7FyqzrnRWfrIVGad3PlLWwWFHRslxCuLe8JTLsR3SRp0lwFMlP8EKHbJ_2ucoPK4BMmaSWSl_8u_HizbrftdsN/s200/copper.jpg" width="200" /></a><br />
For the Bar: This set of copper <a href="http://www.williams-sonoma.com/products/copper-moscow-mule-mug/" target="_blank">Mugs</a> will keep your Moscow Mules traditional.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dQEaEtpvEYCUJlK0CB86CXsKsDIPc2bLlb6dncA4jmmg4OP5YX2FHlsqKgwXhMCKupd6sXEQMaM1gfZ6htItdTodV0sqLrjNSUMkScu4dmyBJTczqDt2BYt2xXdp0PcozfdiGJ3Gzx1K/s1600/pan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dQEaEtpvEYCUJlK0CB86CXsKsDIPc2bLlb6dncA4jmmg4OP5YX2FHlsqKgwXhMCKupd6sXEQMaM1gfZ6htItdTodV0sqLrjNSUMkScu4dmyBJTczqDt2BYt2xXdp0PcozfdiGJ3Gzx1K/s200/pan.jpg" width="200" /></a><br />
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Timeless: This All Clad <a href="http://www.amazon.com/All-Clad-51125-Clad-Stainless-Steel-12-Inch/dp/B001QJEWB2/ref=sr_1_7?ie=UTF8&qid=1387312051&sr=8-7&keywords=all+clad" target="_blank">Stainless Steel Fry Pan</a> is hands down the most used item in my kitchen, along with my 8 inch chef's knife. It is a workhorse: tough and versatile. A great gift for new cooks or for those in need of an upgrade.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5FTBQR3eUn6AAUrYuwnFECLOnUJfHWEDKLWqwrQFNep3VWYAvwe1z7ZaEFZ9pEFt70LfOPKfE07g7ZDVqwe12BbCZzUwlQ9pnSQXtCM0KvMiBw0k7XKUlBDFyvSycvXlyAYbyCKs6Uh6/s1600/book.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5FTBQR3eUn6AAUrYuwnFECLOnUJfHWEDKLWqwrQFNep3VWYAvwe1z7ZaEFZ9pEFt70LfOPKfE07g7ZDVqwe12BbCZzUwlQ9pnSQXtCM0KvMiBw0k7XKUlBDFyvSycvXlyAYbyCKs6Uh6/s200/book.JPG" width="169" /></a>Reading: For those with a logical brain, <i><a href="http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=sr_1_7?ie=UTF8&qid=1387312341&sr=8-7&keywords=cookbook" target="_blank">The Science of Good Cooking</a></i> written by our friends over at <i>Cook's Illustrated</i> will explain away many common errors, and enlighten on the science behind the intuition.Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-78670305176982840692013-11-05T20:23:00.006-08:002013-11-05T20:24:14.747-08:00White Bean Salad with Grilled Shrimp, and an Anniversary2 months ago Steven and I celebrated 2 years of marriage with a trip to Nantucket, Cape Cod and Boston. We had a wonderful trip, filled with delicious seafood and wonderful Italian in Boston's North End. We biked, and swam, and ate and wandered all over Eastern Massachusetts. Part of my gift to Steven (along with a copper mug for his prized Moscow Mules) was <a href="http://www.amazon.com/Turkey-More-than-Recipes-Tales/dp/145210770X/ref=sr_1_1?ie=UTF8&qid=1383099998&sr=8-1&keywords=turkey+cookbook" target="_blank">this book</a> with beautiful photos of Turkey, and lovely recipes. Of all of our travels, Turkish food is probably my favorite. The flavors are fresh and <br />
Mediterranean, with a distinctive hint of spice. <br />
<br />
I recently made (and adjusted) this recipe from the book. Pictures of the Eastern Seaboard below. <br />
<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/AVvXsEgTy5uBZJFiJzvwyO_GGU0G451uKo2Hem-2pfbxPyC1BMNlsaKUE5LxOIyOqhRxy2ia9uJPgmbB94pvfHpeFwhhChyiH748OXpaOl030tFiXsG9rib8Ob6zv4HveXT5p9UXGOoxez6faOxT/s1600/DSC_2831.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTy5uBZJFiJzvwyO_GGU0G451uKo2Hem-2pfbxPyC1BMNlsaKUE5LxOIyOqhRxy2ia9uJPgmbB94pvfHpeFwhhChyiH748OXpaOl030tFiXsG9rib8Ob6zv4HveXT5p9UXGOoxez6faOxT/s320/DSC_2831.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking across Nantucket Harbor</td></tr>
</tbody></table>
<br />
White Bean Salad with Grilled Shrimp<br />
<br />
<i>Adapted from <a href="http://www.amazon.com/Turkey-More-than-Recipes-Tales/dp/145210770X/ref=sr_1_1?ie=UTF8&qid=1383099998&sr=8-1&keywords=turkey+cookbook" target="_blank">Turkey</a></i><br />
<ul>
<li>2 cups dried white beans or 1 can unsalted white beans</li>
<li>1/4 cup white wine</li>
<li>1 pound raw shrimp, peeled and deveined, tails intact</li>
</ul>
<i>Marinade</i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqQlW6iuPpXBN58XRyYTzXrZNe0Pzj4_vEffSUKxtc8O9BQN7840se86VW98CgXyji1mNas0VvFOHjleq4dCrlfRGKVGUtjhg4Mr0BxQEIWGRqh9mBM_sdyOMmnTAhBdeWMK1JCcD8zy_/s1600/DSC_3191.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqQlW6iuPpXBN58XRyYTzXrZNe0Pzj4_vEffSUKxtc8O9BQN7840se86VW98CgXyji1mNas0VvFOHjleq4dCrlfRGKVGUtjhg4Mr0BxQEIWGRqh9mBM_sdyOMmnTAhBdeWMK1JCcD8zy_/s400/DSC_3191.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served with Whole Wheat Flatbread</td></tr>
</tbody></table>
<ul>
<li>1 tablespoon lemon juice</li>
<li>pinch of salt</li>
<li>2 tablespoons olive oil</li>
<li>1 garlic clove, pressed or minced</li>
<li>dash of chili powder</li>
</ul>
<i>Dressing</i><br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_Mg08yx2fDUEaYZONHA2T8E6UgRlPnzpAYe5dYKkV_8Kh0YhZRWr_KSxaxD8SkfT_AYzjKm9VoR12U_lGdJbezLlWI2MJmS1miMXFgVtbu-mX9muKaTRO97lQ6gkwQ0rV-PUMZoKFF-F/s1600/DSC_3187.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_Mg08yx2fDUEaYZONHA2T8E6UgRlPnzpAYe5dYKkV_8Kh0YhZRWr_KSxaxD8SkfT_AYzjKm9VoR12U_lGdJbezLlWI2MJmS1miMXFgVtbu-mX9muKaTRO97lQ6gkwQ0rV-PUMZoKFF-F/s320/DSC_3187.JPG" width="320" /></a>
<li>3 cloves of garlic, pressed or minced</li>
<li>2 tablespoons tahini</li>
<li>Juice and zest of 1 lemon</li>
<li>1/4 cup olive oil</li>
<li>sea salt</li>
<li>freshly ground black pepper</li>
<li>1 large pinch dried chili flakes, or to taste</li>
</ul>
<ul>
<li>1/2 red onion, finely diced</li>
<li>1/2 cup pitted green olives, coarsely chopped</li>
<li>1 cup Italian parsley leaves</li>
<li>2 tomatoes, cut into thin half moon slices</li>
</ul>
<ol>
<li>Soak dried beans overnight and drain.</li>
<li>Put beans in saucepan and add just enough water to cover, bring to a simmer and cook over medium heat 50-60 minutes or until very tender. Drain well.</li>
<li>Soak 4 wooden skewers in water for ~30 minutes.</li>
<li>Whisk together all marinade ingredients in a medium bowl. Add shrimp and toss to coat. Cover and refrigerate 30 minutes or up to 2 hours.</li>
<li>For the dressing, combine garlic, tahini, chili flakes, lemon juice and zest in a small bowl. Allow to sit 10 minutes. </li>
<li>Heat 1 tablespoon olive oil in a skillet, add beans and saute over low heat for 5 minutes. Add wine and continue to cook until liquid has evaporated. Salt to taste, then remove from heat and set aside. </li>
<li>Heat grill to medium.</li>
<li>Re-whisk dressing, then slowly drizzle in olive oil while whisking. </li>
<li>Combine beans and dressing in a large bowl and toss to coat.</li>
<li>Add olives, onion, parsley and tomato and gently combine.</li>
<li>Thread shrimp on skewers and grill for 2 minutes each side. </li>
<li>Divide salad and serve topped with shrimp</li>
</ol>
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Nantucket</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0CL9fht3O7ITDipXwz58-HLx4WTjtptHKfskQD59cxunLABHMyXNyP2sYYduVXkz8MXngOHv51hEq83BgHwUnLkV6Rq67CD8uojvG7vA4FLY65Exfj3ZIqzWtPS_bOf5jQ5v_o1S3iii/s1600/DSC_2777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0CL9fht3O7ITDipXwz58-HLx4WTjtptHKfskQD59cxunLABHMyXNyP2sYYduVXkz8MXngOHv51hEq83BgHwUnLkV6Rq67CD8uojvG7vA4FLY65Exfj3ZIqzWtPS_bOf5jQ5v_o1S3iii/s320/DSC_2777.JPG" width="320" /></a></div>
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<div style="text-align: center;">
Provincetown, Cape Cod</div>
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Boston, MA </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrWmZx-CtyhihD7BE3bGrVMHzRf2euc2tNQVhYAbEwkgwvC4plA-WUaYga_c1qGljMw6rI0I6jdQm2VlTMDOCR2v3AgRbsRd1EsELCpYtZcpNlwQpfxTtjDwpsntbHamXXghG9xMPYOHb/s1600/DSC_2944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrWmZx-CtyhihD7BE3bGrVMHzRf2euc2tNQVhYAbEwkgwvC4plA-WUaYga_c1qGljMw6rI0I6jdQm2VlTMDOCR2v3AgRbsRd1EsELCpYtZcpNlwQpfxTtjDwpsntbHamXXghG9xMPYOHb/s320/DSC_2944.jpg" width="212" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMywbqFfs2_URfAY3b1DDLsk0GX0VdF6PwoA0ketvvcFqsef9x8yGwTe7RNdyDhhvXnrKsESaOvp1_tP9yyro5zbOr_sDt1md-LSJqzRpiQ_E1p0NRxLsZrP0ARoyySD7ZA9aoQHZjfz9/s1600/DSC_2946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMywbqFfs2_URfAY3b1DDLsk0GX0VdF6PwoA0ketvvcFqsef9x8yGwTe7RNdyDhhvXnrKsESaOvp1_tP9yyro5zbOr_sDt1md-LSJqzRpiQ_E1p0NRxLsZrP0ARoyySD7ZA9aoQHZjfz9/s320/DSC_2946.jpg" width="320" /></a></div>
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-80828728065633677672013-09-11T20:15:00.003-07:002013-09-11T20:15:51.030-07:00How to Make a Wedding Cake: Lemon Chiffon Wedding Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bk2PPM7wxEBRh3X2CJngLesQbIH1YiGddJiDTYIdocMTOxYsg4sKfwcdtXlVLk2mZ2sZBIM4Ew6-PCRYRXPXd23iYyjxU7nUM73ytygRqqQOCQ6qBv4LpyG7yAAMHU917yzOPT5Mxmk_/s1600/IMG_0232.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bk2PPM7wxEBRh3X2CJngLesQbIH1YiGddJiDTYIdocMTOxYsg4sKfwcdtXlVLk2mZ2sZBIM4Ew6-PCRYRXPXd23iYyjxU7nUM73ytygRqqQOCQ6qBv4LpyG7yAAMHU917yzOPT5Mxmk_/s320/IMG_0232.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steven's Instagram of the girls</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-r5z8BuqvXMUoyt8P6Y4_ghemgilm9uSH9vLvWBH3GmZWRPjeZ8QwQvLd-l960Z9nHFAnUAeQnnYow9gSQ-tZBB7c_kyVLJMMlYFRBJRKn3mP1vqvMyS6-BoyEHnGVeH2gE_heGcof4I9/s1600/DSC_1208.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-r5z8BuqvXMUoyt8P6Y4_ghemgilm9uSH9vLvWBH3GmZWRPjeZ8QwQvLd-l960Z9nHFAnUAeQnnYow9gSQ-tZBB7c_kyVLJMMlYFRBJRKn3mP1vqvMyS6-BoyEHnGVeH2gE_heGcof4I9/s320/DSC_1208.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks to Val for all the cake pics...I of course didn't take any</td></tr>
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When one of my best friends called me in March asking if I would make her a cake for her August wedding in Seattle, I quickly agreed. I then ignored the obligation for the next four months. Around mid-July as I was preparing to celebrate her bachelorette party I realized I needed to put some thought into this cake, and I made a couple "tester" lemon cakes, in Aspen, at 8000 feet. About a week before the wedding my mom, who had graciously offered/ been bullied to help, asked me for a grocery list so that she could pick up what we needed. I panicked. At the time I was running around as a bridesmaid in another friend's wedding and trying to mentally calculate how much flour/sugar/eggs/etc we would need. I came up with rough estimates and hoped for the best. I landed in Seattle on Tuesday night 4 hours later than my planned arrival time. My sister very kindly picked me up from the airport and drove the 2 hours to my parents house arriving at the door just after 3:00am. Wednesday morning we woke up and started baking. We baked for about 6 hours on Wednesday and 5 more on Thursday. Friday we spent about 2 hours putting the cakes together with filling and crumb coat, and Saturday we did the final frosting and assembly, which took about 1 hour. <br />
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<div>
What I learned:</div>
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<div>
1. Making a cake in a city where you don't live is difficult because of timing.</div>
<div>
2. If you can pre-bake the cakes 1-3 weeks ahead and freeze (process described below). This will reduce your stress and eliminate much of the chaos.</div>
<div>
3. If you do not have a professional kitchen, expect to take many hours to make enough batter and bake enough cakes.</div>
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4. Expect to have some failures, and buy extra ingredients.</div>
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5. Following a recipe already made for wedding cakes is probably a lot easier than using a birthday cake recipe and recklessly multiplying.</div>
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6. Keep the decorations simple.</div>
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7. Enlist help!!!</div>
<div>
<br /></div>
<div>
I decided on making a tiered lemon cake that I thought would serve about 100, and then 3 chocolate cakes for the remaining 50 people. We had a small piece of chocolate left over and a full tier of lemon, so I would say I overestimated by about 50 servings. </div>
<div>
<br /></div>
<div>
Lemon Chiffon Wedding Cake (serves ~120-150 guests depending on size of pieces)</div>
<div>
<i>adapted from <a href="http://www.loveandoliveoil.com/2012/02/meyer-lemon-and-olive-oil-chiffon-cake-with-lemon-poppyseed-curd.html" target="_blank">Love and Olive Oil</a></i></div>
<div>
<br /></div>
<div>
<i>Equipment</i></div>
<div>
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9M9rSxxkyrlWBAn5SznhD_tMG7rmqQgTe8LmSU1_nVwxK_7Yo2UYytZIRMAsJPYEi34uH-McW9hyphenhyphenF5r2tg-WVbml6-4RYNVhHBwIe6oW5sTipkEevET9f3w39EDTh0aa9Cbkh0TNw0Qp/s1600/photo+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9M9rSxxkyrlWBAn5SznhD_tMG7rmqQgTe8LmSU1_nVwxK_7Yo2UYytZIRMAsJPYEi34uH-McW9hyphenhyphenF5r2tg-WVbml6-4RYNVhHBwIe6oW5sTipkEevET9f3w39EDTh0aa9Cbkh0TNw0Qp/s320/photo+(2).JPG" width="239" /></a>
<li>Stand mixer (extra bowl is very helpful)</li>
<li>2 inch deep cake pans: 12 inch, 10 inch, 8 inch, 6 inch (optional)</li>
<li>Spatulas</li>
<li>Large mixing bowls</li>
<li>1 box sturdy straws</li>
<li>3 cardboard rounds: 12 inch, 10 inch, 8 inch. Covered with foil.</li>
<li>Flowers or greenery for decoration</li>
</ul>
<div>
<i>For the whole Cake</i></div>
</div>
<div>
<br />
<ul>
<li>64 eggs, fresh and local if possible</li>
<li>4 cups olive oil</li>
<li>6-8 lemons depending on size</li>
<li>3/4 cup water</li>
<li>3 teaspoons cream of tartar</li>
<li>6 cups sugar</li>
<li>12 cups cake flour</li>
<li>1 1/2 teaspoons baking soda</li>
<li>1 1/2 teaspoons salt</li>
</ul>
</div>
<div>
<i>This is equivalent to six batches of cake. I used one batch for each 12 inch layer, two batches for one 8 inch and one 10 inch layer. The 8 and 10 inch combinations left me enough batter to make a small six inch cake that I gave to the bride and groom.</i><br />
<i><br /></i>
<i>Baking order: first 12 inch layer, first 10 inch layer and first 8 inch layer, second 12 inch layer, second 10 inch and second 8 inch layer along with small 6 inch layer for bride and groom (did not go on top of cake).</i><br />
<i><br /></i>
<i>To make one batch:</i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQIH3RRCup-U5QEefZF6PCJOCUujr1X9iRz2MmAnbnUaa8lqs8ZLHv_3qrTG9qpi59glZmy9s8N2u4hXboTb1ztO2Kn_FnauVsug3PQZ9p3HDaicTs8rFX3JshSVMNJI2EnvLLBd6g5O0/s1600/photo+(1).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQIH3RRCup-U5QEefZF6PCJOCUujr1X9iRz2MmAnbnUaa8lqs8ZLHv_3qrTG9qpi59glZmy9s8N2u4hXboTb1ztO2Kn_FnauVsug3PQZ9p3HDaicTs8rFX3JshSVMNJI2EnvLLBd6g5O0/s320/photo+(1).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made chocolate cakes too...</td></tr>
</tbody></table>
<ul>
<li>8 large eggs, separated </li>
<li>2/3 cup olive oil </li>
<li>1 large lemon, zested and juiced</li>
<li>2 tablespoons water </li>
<li>1/2 teaspoon cream of tartar </li>
<li>1 1/2 cups sugar </li>
<li>2 cups cake flour </li>
<li>1/4 teaspoon baking soda </li>
<li>1/4 teaspoon salt</li>
</ul>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYh-4PgMJD6GFWl_miypayaakoPsN1wH-1wN5DiU2TvFN6ib0dnzKzKDmTH4Mj8rg3dIbTu8_iAs_Mul9hYvTrlpvm4I0-zwEyAoBq8RNPDzrrFyoL79hFk8V-a3y3jwaTF9LcaJdpCxSv/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYh-4PgMJD6GFWl_miypayaakoPsN1wH-1wN5DiU2TvFN6ib0dnzKzKDmTH4Mj8rg3dIbTu8_iAs_Mul9hYvTrlpvm4I0-zwEyAoBq8RNPDzrrFyoL79hFk8V-a3y3jwaTF9LcaJdpCxSv/s320/photo.JPG" width="239" /></a>
<li>Preheat the oven to 350 degrees F. </li>
<li>Line the bottoms of cake pans with parchment paper. </li>
<li>In a bowl, whisk together the egg yolks, olive oil, lemon juice, lemon zest, and water. </li>
<li>In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy, add cream of tarter and whip a little more. </li>
<li>Slowly add 1/4 cup of sugar and continue to beat until soft peaks form. </li>
<li>Sift the flour, remaining sugar, baking soda, and salt into a large bowl. Whisk gently to combine. </li>
<li>Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. </li>
<li>Add one-fourth of the egg whites and beat in to lighten the batter. </li>
<li>Fold in the remaining egg whites until evenly incorporated. Divide among perpared pans. Bake for about 15 minutes or until a cake tester inserted near the center comes out clean. Transfer to wire racks. Once cool, run a knife around the cakes to release, then invert onto wire racks. Cakes should come out cleanly. At this point the cake layers can be frozen, wrapped in a double layer of plastic wrap and bagged, for up to a month. Freezing the cakes also makes them easier to work with later.</li>
</ol>
<div>
Lemon Curd Filling (with optional poppy seeds)</div>
</div>
<div>
From the <a href="http://www.blogger.com/Read%20more%20at:%20http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html?oc=linkback" target="_blank">Food Network</a></div>
<div>
<div class="MsoListParagraphCxSpFirst">
</div>
<ul>
<li>6 lemons </li>
<li>3 cups sugar </li>
<li>1/2 pound unsalted butter, room temperature </li>
<li>8 extra-large eggs </li>
<li>1 cup lemon juice (3 to 4 lemons) </li>
<li>1/8 teaspoon kosher salt</li>
<li>1/4 cup poppy seeds (optional)</li>
</ul>
<br />
<div class="MsoNormal">
1. Using a carrot peeler, remove the zest of lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.</div>
2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.<br />3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
</div>
<div>
4. Stir in poppy seeds when cool.</div>
<div>
<br /></div>
<div>
Vanilla Butter Cream</div>
<div>
<br /></div>
<div>
you will probably want to make this in 3 batches, 1 for day one and 2 for the wedding day.</div>
<div>
<ul>
<li>3 pounds butter, room temperature</li>
<li>12 cups powdered sugar</li>
<li>3 tablespoons real vanilla extract</li>
<li>3/4 cup milk (more or less depending on consistency)</li>
</ul>
<div>
<i>for the crumb coat</i></div>
</div>
<div>
<ol>
<li>Combine 1 stick butter and 1 cup powdered sugar in the bowl of a stand mixer.</li>
<li>Add 1 tablespoon milk and blend on low until mixture becomes to come together. </li>
<li>Drizzle in more milk until a fairly thin frosting forms (almost like a glaze)</li>
<li>Use this to coat each layer the night before the wedding.</li>
</ol>
<div>
<i>for the decorative frosting</i></div>
</div>
<div>
<ol>
<li>Combine vanilla, powdered sugar and butter in the bowl of a stand mixer and mix on low until beginning to look like small pebbles. </li>
<li>Drizzle in milk until a thick frosting forms.</li>
<li>Beat 3-4 minutes until light and fluffy</li>
</ol>
<div>
Assembly </div>
</div>
<div>
<br /></div>
<div>
<i>Day before the wedding</i></div>
<div>
<ol>
<li>5-6 hours before assembly, remove cakes from freezer and thaw at room temperature. Slice off any domed tops so you have 6 even layers.</li>
<li>Slice each layer horizontally and fill with lemon curd. Replace top and set aside. </li>
<li>Place one 12 inch layer on the foil-covered cardboard. Coat top of layer with butter cream and then gently place other 12 inch layer on top. Insert ~8 straws all the way through the layers in a circle and trim until flush with top of cake. Repeat with 10 and 8 inch layers. </li>
<li>Coat the outside of each layer with a crumb coat and refrigerate overnight.</li>
</ol>
<div>
<i>Wedding Day</i></div>
</div>
<div>
<ol>
<li>Coat each cake with a thick layer of butter cream and smooth the edges with an offset spatula.</li>
<li>Ideally, transport the cakes to the venue now, and bring along some "touch up" icing.</li>
<li>Place the 12 inch layer on your serving plate.</li>
<li>Gently place the 10 inch layer in the middle of the 12 inch.</li>
<li>Repeat with the 8 inch.</li>
<li>Using a small knife or spatula, touch up any areas of frosting that are imperfect.</li>
<li>Decorate with greens, fruit, or flowers.</li>
</ol>
</div>
Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com2tag:blogger.com,1999:blog-8460777891682717631.post-59814841814553267492013-07-24T16:35:00.004-07:002013-07-24T16:38:31.265-07:00Chicken Tikka Masala and a Mid-Summer Update<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbSGqUPurkUiPYkder3FRD9fkjImODy0N2a6pTO39J04DhW-J3GSu4G1EzJJ038pQV3HIqCVMZTQlBCQ16oPMYQSHAvTnD9OYZ1cDKEcKAwidQSHywKGy89apmN0I8Vc0LGNbs02rPahs/s1600/chicken-tikka-masala-646.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbSGqUPurkUiPYkder3FRD9fkjImODy0N2a6pTO39J04DhW-J3GSu4G1EzJJ038pQV3HIqCVMZTQlBCQ16oPMYQSHAvTnD9OYZ1cDKEcKAwidQSHywKGy89apmN0I8Vc0LGNbs02rPahs/s320/chicken-tikka-masala-646.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo from <a href="http://www.bonappetit.com/recipes/2013/04/chicken-tikka-masala" target="_blank">Bon Appetit</a>, because I forgot</td></tr>
</tbody></table>
The lack of posting here is a testimony to my summer that has been bursting with sunshine and playing outside. We have been cooking on the grill to keep the loft cool, drinking chilled wine in the grass, and playing on mountain and road bikes, mountainsides, running rivers, and rock walls. The summer has been full of people: girls weekend, group camping, mountain adventures, house guests, and a visit home for me. The next half of summer promises more of the same with plans for many adventures. I will hopefully be better with providing you with kitchen inspiration.<br />
<br />
This is a recipe I have been tweaking, and find to be an excellent combo of grilling and cooking. Enjoy!<br />
<br />
Chicken Tikka Masala<br />
<i>adapted from Bon Appetit and The Pioneer Woman</i><br />
<ul>
<li>2-3 large chicken breasts</li>
<li>1 cup whole milk yogurt</li>
<li>8 cloves garlic</li>
<li>1 inch by 3 inch piece of fresh ginger</li>
<li>4 teaspoons garam masala</li>
<li>2 teaspoons turmeric</li>
<li>1 teaspoon curry powder</li>
<li>2 teaspoons coriander</li>
<li>1 teaspoon cinnamon</li>
<li>2 teaspoons paprika</li>
<li>4 tablespoons butter</li>
<li>2-4 tablespoons olive oil</li>
<li>1 large onion, diced</li>
<li>1 small serrano chili, small dice</li>
<li>2 tablespoons tomato paste</li>
<li>1 28 ounce can of diced or whole peeled tomatoes.</li>
<li>1 bay leaf</li>
<li>2 tablespoons heavy cream (optional)</li>
</ul>
1. Combine yogurt, 2 cloves garlic minced or pressed, 1 teaspoon garam masala, 1 teaspoon coriander, and 1 teaspoon paprika in a medium sized bowl. Salt chicken and then place in bowl turning to coat with marinade. Cover and marinade in refrigerator for 2-6 hours.<br />
2. Mince remaining garlic and ginger together to form a very small mince (almost turning into a paste). Set aside.<br />
3. Heat butter over medium heat in a large, heavy bottomed skillet. Add 1 teaspoon curry powder, 1 teaspoon cinnamon, 1 teaspoon garam masala, 2 teaspoons turmeric, 1 teaspoon coriander, and 1 teaspoon paprika to the butter and stir until spices are fragrant (1-2 minutes). <br />
4. Add onion and a little oil to make sure spices are not burning. Cook 5 minutes or until onion is beginning to soften. Reduce heat to medium low and add 1/2 of the garlic/ginger mixture and diced chili cook 1-2 minutes.<br />
5. Push onion mixture to one side of the pan and add about 1 tablespoon of oil in the other side. Add the tomato paste and heat stirring constantly until paste begins to caramelize. Stir to combine with onion mixture.<br />
6. Pre-heat the grill to high<br />
7. When the spices begin to stick to the bottom of the pan, add tomatoes with juice. If using whole tomatoes, smash them with your spoon.<br />
8. Add the bay leaf.<br />
9. Allow to simmer for 20 minutes. Then stir in remaining 2 tablespoons butter, 2 teaspoons garam masala, heavy cream and rest of garlic/ginger mixture.<br />
10. Transfer chicken to grill and cook 5-7 minutes per side until interior temperature reaches 165.<br />
11. Allow tomato mixture to simmer while chicken is cooking, salt to taste.<br />
12. Remove chicken from grill and cut into 1 inch cubes. Stir into tomato mixture and serve over rice or with a side of flat bread (or both).<br />
<br />
In Pictures: Mid-Summer Update<br />
<br />
<div style="text-align: center;">
Sedona Girls Weekend</div>
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Teaching the girls to bike: Parris, me, Val, Catherine</div>
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Moab Camping:</div>
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Memorial Day Rafting</div>
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Mtn Biking in Aspen:</div>
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Food and Wine Classic in Aspen:</div>
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Climbing Mt. Sopris:</div>
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4th of July Climbing and Backpacking:</div>
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Mom and Dad in Town (trip to Crested Butte):</div>
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-51451268582939469542013-04-30T21:04:00.000-07:002013-04-30T21:04:06.185-07:00Warm Potato Salad with Arugula <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqcRvzIdHXE7bgoMEMCzVctP2HocJ8wyahXEK2Rp_xTKqv5-54Bpc-Lfp30mJOfLPIFDA8mJFuIduWrKtLwZrwTbGEQT1Cschrkl6QyAnpPT2KnwgkEzSG_JbjrX-yNY58-oaAtgRfFg2/s1600/photo+(2).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqcRvzIdHXE7bgoMEMCzVctP2HocJ8wyahXEK2Rp_xTKqv5-54Bpc-Lfp30mJOfLPIFDA8mJFuIduWrKtLwZrwTbGEQT1Cschrkl6QyAnpPT2KnwgkEzSG_JbjrX-yNY58-oaAtgRfFg2/s320/photo+(2).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chillin on the bus at 5 Point Film Fest</td></tr>
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April has been a pretty quiet month for us. We had my sister Chelsea visit early in the month, but otherwise we have just been enjoying the last month of skiing and dusting off the bikes for the change in seasons. The mountain is officially closed, and thanks to a weekend with highs near 70 degrees the slopes are looking quite sad. The trails are muddy, but the warm weather has lifted spirits. Last weekend we ventured down valley to Carbondale and the annual <a href="http://5pointfilm.org/" target="_blank">5 Point Film Festival</a>, which was wonderful beyond expectation.<br />
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I created this salad after glancing at a post from the Sarah at <a href="http://casayellow.com/2013/04/15/warm-potato-salad-with-spring-greens/" target="_blank">The </a><a href="http://casayellow.com/2013/04/15/warm-potato-salad-with-spring-greens/" target="_blank">Yellow House</a>. The dressings differ, but the idea is all Sarah. I have made this a few times, and got rave reviews at a Sunday BBQ. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesE5tVS54ZjxEtxl9ZSRR1axCgXdwnYNWBFfLXRT3ZYGZs_8fOCKwJvMIjQ46Yd4Wj9PaOdz1nx-ImUUTUUsifraGy7Z-yUjAtSfm2ugtyyGdg2rYYxMzYaZ36G42ZXSvTwiPlLcAFn7-/s1600/DSC_2342.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesE5tVS54ZjxEtxl9ZSRR1axCgXdwnYNWBFfLXRT3ZYGZs_8fOCKwJvMIjQ46Yd4Wj9PaOdz1nx-ImUUTUUsifraGy7Z-yUjAtSfm2ugtyyGdg2rYYxMzYaZ36G42ZXSvTwiPlLcAFn7-/s320/DSC_2342.JPG" width="291" /></a>Warm Potato Salad with Arugula</div>
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<i>Inspired by <a href="http://casayellow.com/2013/04/15/warm-potato-salad-with-spring-greens/" target="_blank">The Yellow House</a></i></div>
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<ul>
<li>1.5-2 pounds new potatoes</li>
<li>4 cups baby arugula</li>
<li>1/3 cup olive oil</li>
<li>3 tablespoons red wine vinegar</li>
<li>1 tablespoon stone ground mustard</li>
<li>1 teaspoon sweet paprika</li>
<li>1/2 teaspoon ground coriander</li>
<li>Salt and black pepper to taste</li>
</ul>
</div>
<div>
<ol>
<li>Bring a large pot of water to a boil. Salt generously and add potatoes. Cook until fork tender (about 30 minute depending on size).</li>
<li>Meanwhile combine olive oil, red wine vinegar, mustard, coriander, a pinch of salt and a little fresh ground pepper in a small bowl. Whisk to combine. </li>
<li>When the potatoes are finished slice into 1 inch cubes with skin intact and place in a large bowl. Sprinkle paprika over potatoes.</li>
<li>Add arugula to potatoes and drizzle the dressing over. Toss well.</li>
<li>Season with salt and black pepper to taste.</li>
</ol>
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Some April Shots:</div>
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<tr><td class="tr-caption" style="text-align: center;">Highlands Bowl, Pyramid Peak, Maroon Bells</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCgZvJdnF7FF4l9X3JoUWDgkdXl11f7kyvsdVddUlP_I9uSjYQcD-xm3sewn9CEXs_fOIq6gMW8K3RiqUeBVhNNI85mXHfbJ9YKLKTHWNh7CRK6lpJEF7clvZ_XEKNM8I6Sxbjf8WhB79/s1600/IMG_0718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCgZvJdnF7FF4l9X3JoUWDgkdXl11f7kyvsdVddUlP_I9uSjYQcD-xm3sewn9CEXs_fOIq6gMW8K3RiqUeBVhNNI85mXHfbJ9YKLKTHWNh7CRK6lpJEF7clvZ_XEKNM8I6Sxbjf8WhB79/s320/IMG_0718.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sisters in Denver</td></tr>
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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/AVvXsEjidLNweNqM3k5Zd9MY-F0K0aA22S1cFrozop2rqU0rQGQgneumyY8JuvRgksMzW5It6ksECBf0koEi5aoNc-Cp5r7lG68hfT8A21-4h7p4sV3nrxqBh1tCxkdK0L_KnioeEKAjI0mPo33E/s1600/P1020328.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidLNweNqM3k5Zd9MY-F0K0aA22S1cFrozop2rqU0rQGQgneumyY8JuvRgksMzW5It6ksECBf0koEi5aoNc-Cp5r7lG68hfT8A21-4h7p4sV3nrxqBh1tCxkdK0L_KnioeEKAjI0mPo33E/s320/P1020328.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Springtime Freshies in he Bowl</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Highlands Closing Party on top of the Bowl</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTCfoxoMwJl6tAETOMj-3RYn92_Sik0PKVjB6MY5pw3wXJbyEvvRI51fDVYa_qiSAIDY-i6uM2Ip7AH33LoZaEAvjOR_IXiXiJ4dqs3QKtWfa4_IMIrKEOwrKM9v-9yLzUABwi4miYTAD/s1600/photo+(4).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTCfoxoMwJl6tAETOMj-3RYn92_Sik0PKVjB6MY5pw3wXJbyEvvRI51fDVYa_qiSAIDY-i6uM2Ip7AH33LoZaEAvjOR_IXiXiJ4dqs3QKtWfa4_IMIrKEOwrKM9v-9yLzUABwi4miYTAD/s320/photo+(4).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Road Trip to Fruita for the first MTB of the season </td></tr>
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-46160605480332819702013-04-19T16:08:00.002-07:002013-04-19T16:08:35.158-07:00Friday Links: Goat Cheese<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi_SXqJWIsLu_JZD2_y4i8T_azcblNEvQmxez_VSXiu7jEdgNI9HhB-0qAohcQ3c7iXnXzSSnrEUk1Gj0dIutKu4_47wR-zWJ9sid9FDjg0lXhuDGa0kp9Di7pmMyRC6scEpvfuQxM4dj/s1600/423282_247116658713849_10644696_a.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi_SXqJWIsLu_JZD2_y4i8T_azcblNEvQmxez_VSXiu7jEdgNI9HhB-0qAohcQ3c7iXnXzSSnrEUk1Gj0dIutKu4_47wR-zWJ9sid9FDjg0lXhuDGa0kp9Di7pmMyRC6scEpvfuQxM4dj/s1600/423282_247116658713849_10644696_a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.avalanchecheese.com/" target="_blank">shop local!</a></td></tr>
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I am pretending it is spring, even though we just got three feet of snow in a week, and I am still rocking a down jacket and snow boots. Every day I hope to see more green in the trees, and every day I have been disappointed Monday I fought through a snow storm in a skirt, just because. <br />
Spring makes me long for days when barbecues are not frigid and greens are plentiful. And for some reason, it makes me think of soft, local chevre. While cows' milk sends me into intestinal distress, goat cheese allows me to enjoy my pizza along with the next few hours.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKP3SNKKjl0mDt-_MtnX-A5qDN2jmgs5_ZUo8JXg_DfBd4pY4z-T7cf5pTbhHHdzlpt2yGbxncX5HmHhyhrulCTLZciOLLWsnL8XQhWw7TRhLhpNc6fr_c5leVRgS0iT3MDOxpi5Rvj6R/s1600/timthumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKP3SNKKjl0mDt-_MtnX-A5qDN2jmgs5_ZUo8JXg_DfBd4pY4z-T7cf5pTbhHHdzlpt2yGbxncX5HmHhyhrulCTLZciOLLWsnL8XQhWw7TRhLhpNc6fr_c5leVRgS0iT3MDOxpi5Rvj6R/s320/timthumb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the <a href="http://www.avalanchecheese.com/" target="_blank">Avalanche Cheese</a> Goats</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-PoFJbxrtSrizrvau2IS2wHie9r_uOn14qB6XpQolOiT24kAq2y9c17nbj9biP12TEzE99YHi3lwxN3aI0Jhlbzmlko45sUsWYlVvS9q1l6GTLF0_KPZ7qtvpVZEWwRr9qq1tb-hEyiU/s1600/DSC_8609.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-PoFJbxrtSrizrvau2IS2wHie9r_uOn14qB6XpQolOiT24kAq2y9c17nbj9biP12TEzE99YHi3lwxN3aI0Jhlbzmlko45sUsWYlVvS9q1l6GTLF0_KPZ7qtvpVZEWwRr9qq1tb-hEyiU/s320/DSC_8609.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Goat Cheese Souffle</td></tr>
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Creative inspiration: <a href="http://www.bonappetit.com/recipes/2013/05/whole-roasted-cauliflower-with-whipped-goat-cheese" target="_blank"><i>Whole Roasted Cauliflower with Whipped Goat Cheese</i></a><br />
From the archives: <a href="http://sensiblygourmet.blogspot.com/2011/11/favorite-restaurant-inspiration-lemon.html" target="_blank"><i>Lemon Goat Cheese Souffle</i></a><br />
With fresh greens: <a href="http://www.thekitchn.com/eating-from-the-garden-meyer-l-52028" target="_blank"><i>Meyer Lemon Spring Salad</i></a><br />
Sweet:<i> <a href="http://www.sproutedkitchen.com/home/2010/3/22/yogurt-goat-cheese-tart.html" target="_blank">Yogurt and Goat Cheese Tart</a></i><br />
Savory: <i><a href="http://smittenkitchen.com/blog/2009/07/lemony-zucchini-goat-cheese-pizza/" target="_blank">Zucchini and Goat Cheese Pizza</a></i><br />
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-60028647351257677532013-04-12T14:04:00.000-07:002013-04-12T14:04:50.241-07:00Alaska: Baked Salmon with Lemon and Dill<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGr51rX_s9OZ16ElnHPfiXCR9DhJmc2iMoynH9iSg7jaSEQlauBmYVI06grcadXO0_kIuRo4XlTiY59JCLSqLuN4lEPBVmng5ikKbUgXFQNAKNSd7Z8Odr2MMLpJpYDQqvVQMn1-4o_kEd/s1600/photo+(11).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGr51rX_s9OZ16ElnHPfiXCR9DhJmc2iMoynH9iSg7jaSEQlauBmYVI06grcadXO0_kIuRo4XlTiY59JCLSqLuN4lEPBVmng5ikKbUgXFQNAKNSd7Z8Odr2MMLpJpYDQqvVQMn1-4o_kEd/s320/photo+(11).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bishop's Beach, Homer</td></tr>
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We spent the last ten days of March roaming around Alaska. We flew into Anchorage 8 hours late after missing our flight out of Denver the night before, and headed south towards the Resurrection Pass Trail. After a hut-trip-gone-awry with too much snow and moonlight skiing, we crashed in the town of Kenai. We spent the next few days cross country skiing and exploring the beautiful Kenai Peninsula, especially Homer where our friends <a href="http://milehighendoftheroad.blogspot.com/" target="_blank">Katie and Grant</a> live. Homer has amazing food. We gorged on Seafood at the <a href="http://www.mermaidbistro.com/" target="_blank">Mermaid Cafe</a>, ate delicious baked goods at <a href="http://twosistersbakery.net/Home.html" target="_blank">Two Sisters Bakery</a>, and sampled local beer and wine (we would recommend the beer... Alaska should maybe leave the wine to warmer climes).<br />
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We also spent a couple nights in where we cooked wild crab and baked local salmon. I grew up with salmon a weekly staple. My mom barbecued it, baked it, broiled it, poached it, and served it smoked. The most valuable lesson I learned from her cooking was that you should never over season a good piece of fish, or you will ruin it. The below recipe is tried and true. I have made it at least twice a month for many years, and my mom made it many years before me. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJz5DGHFeTDJpEU0fvFOB8eNbTsRHa4wEONh-xohyDPejbZiQwQSX64-t2RwdJmvdQmtGiHYx-OsWbymyaQwcJZooRfu2kJGqt7t1L6hbQD7MVFMyPBzwWHxlWi0qeIz3Am4M9UDw1NocU/s1600/DSC_2126.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJz5DGHFeTDJpEU0fvFOB8eNbTsRHa4wEONh-xohyDPejbZiQwQSX64-t2RwdJmvdQmtGiHYx-OsWbymyaQwcJZooRfu2kJGqt7t1L6hbQD7MVFMyPBzwWHxlWi0qeIz3Am4M9UDw1NocU/s320/DSC_2126.JPG" width="320" /></a><br />
Baked Salmon with Lemon and Dill<br />
<br />
<ul>
<li>1 salmon fillet (I usually buy 3/4 pound for 2 people)</li>
<li>2-3 sprigs fresh dill</li>
<li>1 lemon</li>
<li>3-4 tablespoons butter</li>
<li>salt and pepper to taste</li>
</ul>
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiJcBVmx6QV3Qp0uOlAM6OoqrgWydameGWL0fA61e1LTY77H1geVVRCms203ExCD776ZKpJgMNe6wc492Q8Rit0SvYkyZV-c9YXboE3VGVixzsTjc1jrqnIWzF2n2u5_djptUaSgJd7oP/s1600/DSC_2131.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiJcBVmx6QV3Qp0uOlAM6OoqrgWydameGWL0fA61e1LTY77H1geVVRCms203ExCD776ZKpJgMNe6wc492Q8Rit0SvYkyZV-c9YXboE3VGVixzsTjc1jrqnIWzF2n2u5_djptUaSgJd7oP/s320/DSC_2131.JPG" width="320" /></a>
<li>Pre-heat oven to 350.</li>
<li>Place the fillet in a large baking dish taking care to avoid the flesh touching the edges of the pan.</li>
<li>Cut the butter into small pieces and divide evenly over the fish.</li>
<li>Coarsely chop the dill and spread over the fish.</li>
<li>Thinly slice the lemon and place on top.</li>
<li>Grind some pepper on top and season with a very small amount of salt.</li>
<li>Cover with foil or a baking sheet and bake for 10 minutes.</li>
<li>Uncover and bake for another 5-10 minutes (depending on thickness) until you can see white fat emerging from the flesh, and when the flesh is divided with a fork the very middle is still slightly dark.</li>
</ol>
We spent the rest of our time in Girdwood, Anchorage, and Talkeetna skiing and dog sledding. We ate wonderful pub-style seafood at <a href="http://www.yelp.com/biz/f-street-station-anchorage" target="_blank">F Street Station</a> in Anchorage and enjoyed excellent beer at the <a href="http://denalibrewingcompany.com/" target="_blank">Denali Brewing Company</a> in Talkeetna.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNaVgE66q1yFtgjhpser6eN0PdYwubhL6qjXlxCgqTaJQXE6UYiOlGz7jqQXzq1g1nX1-fgvfX1VT_0HXhqx3lMiDrGNMUEiEqjup098kJfQHLe_oPOWQnCdvyIr2YSFYVi1GRjGv692M/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNaVgE66q1yFtgjhpser6eN0PdYwubhL6qjXlxCgqTaJQXE6UYiOlGz7jqQXzq1g1nX1-fgvfX1VT_0HXhqx3lMiDrGNMUEiEqjup098kJfQHLe_oPOWQnCdvyIr2YSFYVi1GRjGv692M/s320/photo+(7).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homer Marina</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6PZEmMyP7wXGpT3NY3BJKCnwNEXtItbNOA8YddQYMg8zt1f22CI16lmi8repG06GWBwepdmGPPQ_k-qw7oXeJVJkUOlUQoUsT6urgVJFqpmy_DBUoKBe_L_U0V1lXR-l3FjgMTPgPhcx/s1600/DSC_2116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6PZEmMyP7wXGpT3NY3BJKCnwNEXtItbNOA8YddQYMg8zt1f22CI16lmi8repG06GWBwepdmGPPQ_k-qw7oXeJVJkUOlUQoUsT6urgVJFqpmy_DBUoKBe_L_U0V1lXR-l3FjgMTPgPhcx/s320/DSC_2116.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">View of Iliamna Volcano, Kenai Peninsula</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZfTrJ3c7Ke9sXdXjJxXursxNlt4Igh_4W961h_b_QsomVns9uIRfeHcOpqUmgaO9VscvvTdJrq0gf_PPt8FVJovWxLGRp47WRq7HDY1HCQLDE8AiTfloIRcHeZzZxGJ5KzNov-_tQgxC/s1600/DSC_2107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZfTrJ3c7Ke9sXdXjJxXursxNlt4Igh_4W961h_b_QsomVns9uIRfeHcOpqUmgaO9VscvvTdJrq0gf_PPt8FVJovWxLGRp47WRq7HDY1HCQLDE8AiTfloIRcHeZzZxGJ5KzNov-_tQgxC/s320/DSC_2107.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lake Ski, Soldotna</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHtIylk676ME3W3PHb7nUFkC7RlJoFGp0rZ8lMSAfDBbAtuFyUfo5vCoK306mYz5pn0LEsZkz5hqK9FGGr-I1Y-dZDQtP8atPRagQx5c6iNhLSE8XKv7X-BHxTDYHXfcVDubdSG2_AF74/s1600/DSC_2150.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHtIylk676ME3W3PHb7nUFkC7RlJoFGp0rZ8lMSAfDBbAtuFyUfo5vCoK306mYz5pn0LEsZkz5hqK9FGGr-I1Y-dZDQtP8atPRagQx5c6iNhLSE8XKv7X-BHxTDYHXfcVDubdSG2_AF74/s320/DSC_2150.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diamond Beach</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSiyeUjL4Dhjbrr6jp4y8miz3ASIHIE4iLFO4g2xzr9rMAvG1kQzP6fyc1suqS4X54ck_v0DsgmLnFswkLgsqMVAwmnQmzYhXWXwqDR7arSEJkOusIUa0BpxhlTtU5WEnQrOT9swWK-wM/s1600/DSC_2166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSiyeUjL4Dhjbrr6jp4y8miz3ASIHIE4iLFO4g2xzr9rMAvG1kQzP6fyc1suqS4X54ck_v0DsgmLnFswkLgsqMVAwmnQmzYhXWXwqDR7arSEJkOusIUa0BpxhlTtU5WEnQrOT9swWK-wM/s320/DSC_2166.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moose in Homer</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_glrQT9WemGAi2fPELsfHG82KuutEJSUzHLvejPaSR-WKDYAfOc72a2j0eI0pJkyLDszxepVuxnQI1rp-REGBAsfmTEB9lon1eVHAqFjWMrGEeev5hCIvvg8ZJSn483decruCKgzYi0Y/s1600/DSC_2160.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_glrQT9WemGAi2fPELsfHG82KuutEJSUzHLvejPaSR-WKDYAfOc72a2j0eI0pJkyLDszxepVuxnQI1rp-REGBAsfmTEB9lon1eVHAqFjWMrGEeev5hCIvvg8ZJSn483decruCKgzYi0Y/s320/DSC_2160.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homer Overlook</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVoFTM9VE_LKEiCPqE2FZ6hQuGllGiWQUMii8O1cnQnBbC9EhHgcoA168qhAWyPru1uutlwN-pTceknKdD39KuIAI2F16GNaalVRqQXWUQ9k7pCufap3m6OSnDZdbUH89s7VT2MetiNUl/s1600/DSC_2224.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVoFTM9VE_LKEiCPqE2FZ6hQuGllGiWQUMii8O1cnQnBbC9EhHgcoA168qhAWyPru1uutlwN-pTceknKdD39KuIAI2F16GNaalVRqQXWUQ9k7pCufap3m6OSnDZdbUH89s7VT2MetiNUl/s320/DSC_2224.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Night Drive: between Homer and Girdwood</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1erK19BB1iISakUA5TE2ZCwA-XsKeQ0YiO6TThK-aS15PYLY1elceF0CaQobTXQ5QLDOS3SLV2uoe_77G58k2vhf-0nHbAhxFn3u9WjgBcETSVbg4HFqzgGEUIp9mfM1FcRDGOn9Jje4/s1600/DSC_2225.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1erK19BB1iISakUA5TE2ZCwA-XsKeQ0YiO6TThK-aS15PYLY1elceF0CaQobTXQ5QLDOS3SLV2uoe_77G58k2vhf-0nHbAhxFn3u9WjgBcETSVbg4HFqzgGEUIp9mfM1FcRDGOn9Jje4/s320/DSC_2225.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turnagen Arm</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKCTEysXbygpvDJZHVUcbtc3m_vrFsgH5rL1AW_N5tG5SQQxZP7eHXPl71KTAyCMisHZui_c9ePGUyR9FyaEOmu7u_Wr3AD4dM3Lnth_v37zy-dBG2EjgaATSNA4KyUep2EM7CQ1oeyFw/s1600/DSC_2321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKCTEysXbygpvDJZHVUcbtc3m_vrFsgH5rL1AW_N5tG5SQQxZP7eHXPl71KTAyCMisHZui_c9ePGUyR9FyaEOmu7u_Wr3AD4dM3Lnth_v37zy-dBG2EjgaATSNA4KyUep2EM7CQ1oeyFw/s320/DSC_2321.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Talkeetna, AK</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEv_MdlCVbhEh06oDCdX2DN3IBPvCx3dIAGnJcdx6NHnYlSkWbN40kvs2fRPfY4WWrYbQOMfQ80FL9PQ9xm7xAiy5ZiOjnGtI1cFygCckVdJvvKr3AzQUshCdsjPkw_Ljv4CmPPCqDRr1d/s1600/P1020282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEv_MdlCVbhEh06oDCdX2DN3IBPvCx3dIAGnJcdx6NHnYlSkWbN40kvs2fRPfY4WWrYbQOMfQ80FL9PQ9xm7xAiy5ZiOjnGtI1cFygCckVdJvvKr3AzQUshCdsjPkw_Ljv4CmPPCqDRr1d/s320/P1020282.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Girdwood, AK</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd8JNFJR2qKUk0e9oXIGe7xGyAHVJVzKEhyphenhyphen7oB_-VhqFqfepr9bA1h9GoJVNBpj7GJybz9_qLH5VAiT99fFk4jp2PyGxujUb3aHF4unPGwTcDiikOBQDndaxQQCXSOi0UZDk6so455zvV/s1600/photo+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd8JNFJR2qKUk0e9oXIGe7xGyAHVJVzKEhyphenhyphen7oB_-VhqFqfepr9bA1h9GoJVNBpj7GJybz9_qLH5VAiT99fFk4jp2PyGxujUb3aHF4unPGwTcDiikOBQDndaxQQCXSOi0UZDk6so455zvV/s320/photo+(6).JPG" width="320" /></a></div>
Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-41859800063890726722013-03-29T16:43:00.000-07:002013-03-29T16:43:48.433-07:00Friday Links: Easter EatsHappy Good Friday from Anchorage. We have spent the past 10 days roaming AK, more on that later. Here are a few links for your Easter Sunday meal. <br />
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For seeking:<a href="http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/" target="_blank"> how to hard boil an egg</a> and <a href="http://www.realsimple.com/m/holidays-entertaining/holidays/more-holidays/homemade-easter-egg-dye-00000000056344/" target="_blank">homemade dye</a><br />
For breakfast: <a href="http://sweetpeaskitchen.com/2013/03/hot-cross-buns/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+sweetpeaskitchen%2FREDL+(Sweet+Pea's+Kitchen)" target="_blank">hot cross buns</a><br />
For a side dish: <a href="http://sensiblygourmet.blogspot.com/2012/04/hut-trip-roasted-asparagus.html?m=1" target="_blank">roasted asparagus</a><br />
For a vegetarian main: <a href="http://www.cookinglight.com/m/entertaining/holidays-occasions/easter-dinner-menu-ideas-00412000067094/page3.html" target="_blank">carrot soup with yogurt</a><br />
For dessert: <a href="http://smittenkitchen.com/blog/2009/02/key-lime-coconut-cake/" target="_blank">key lime coconut cake</a><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/AVvXsEhvuT0NKPrSvE3QLsY7LARaEPWJKVtnkTP91T_RT6ns0brQkRy4exaxhyMPkGbOanTPNy3vwif62yPycSx_Dtd9STwRzOx4jQtJ_ZBQCS7mciCottjzEJGQHBqcM8zAKfiBFBV3PGwsMxfu/s640/blogger-image-1328318484.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuT0NKPrSvE3QLsY7LARaEPWJKVtnkTP91T_RT6ns0brQkRy4exaxhyMPkGbOanTPNy3vwif62yPycSx_Dtd9STwRzOx4jQtJ_ZBQCS7mciCottjzEJGQHBqcM8zAKfiBFBV3PGwsMxfu/s640/blogger-image-1328318484.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turnagen Arm</td></tr>
</tbody></table>
Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-28734589623247234822013-03-15T15:01:00.001-07:002013-03-15T15:02:24.601-07:00Friday Links: Luck of the Irish<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_y-XgwIK9rxg12glz30coOmTjLTuL0w9u0KODBPDhiTAG1mIgGa7uFCb71XurIm2d4RBKBKUJWEYl0wUBh0ZSzsNAGm-Xde1s-I8R-DWfF6cPRN-kPP6xBDkp9SyylIafCRHLWSnYsVLd/s1600/6165018638_aaa171aba5_b.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_y-XgwIK9rxg12glz30coOmTjLTuL0w9u0KODBPDhiTAG1mIgGa7uFCb71XurIm2d4RBKBKUJWEYl0wUBh0ZSzsNAGm-Xde1s-I8R-DWfF6cPRN-kPP6xBDkp9SyylIafCRHLWSnYsVLd/s320/6165018638_aaa171aba5_b.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.pastryaffair.com/" target="_blank">photo credit</a></td></tr>
</tbody></table>
Happy (almost) St. Paddy's Day! For all practical purposes, I am a cultural mutt. My blood blends Irish, Swedish, French Canadian, English, and a little Huron Indian from my parents' heritage. Irish however, is the strongest. My Irish blood streams from both sides, and is responsible for half of my makeup. Therefore, I figure a St. Patrick's Day full of Irish eats is called for. <br />
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<div>
Creamy: <i><a href="http://www.loveveggiesandyoga.com/2013/03/homemade-baileys-irish-cream.html" target="_blank">Homemade Irish Cream</a></i></div>
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Gin-filled:<i> <a href="http://www.thekitchn.com/the-perfect-green-drink-for-st-patricks-day-the-last-word-cocktail-the-10minute-happy-hour-186341" target="_blank">The Last Word Cocktail</a></i></div>
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Starchy: <a href="http://www.pastryaffair.com/blog/2011/9/20/whole-wheat-irish-soda-bread.html" target="_blank"><i>Whole Wheat Irish Soda Bread</i></a></div>
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Filling: <i><a href="http://allrecipes.com/recipe/irish-chicken-and-dumplings/detail.aspx" target="_blank">Irish Chicken and Dumplings</a></i></div>
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Sweet: <a href="http://www.culinarycrumbs.com/2011/11/wildly-wonderful-whiskey-cake.html" target="_blank"><i>Wildly Wonderful Whiskey Cake</i></a></div>
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And...for your Friday Laugh, here is a shot of Steven at the all school ski day today: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3HWtbnK3C6-8kzs1MC4Rp7Tb855oI4LCnMeKeYFsaijynr4tMqx0LM0qGFWsIPyll0DbEEarT7B77zuy6OVYAKdSDc435ABHE3S0ZHZztbHGNdZ6PR42WVY62q_wXkuJuAqDBGUDLwku/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3HWtbnK3C6-8kzs1MC4Rp7Tb855oI4LCnMeKeYFsaijynr4tMqx0LM0qGFWsIPyll0DbEEarT7B77zuy6OVYAKdSDc435ABHE3S0ZHZztbHGNdZ6PR42WVY62q_wXkuJuAqDBGUDLwku/s320/photo+(3).JPG" width="279" /></a></div>
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-64770096880543834932013-03-09T09:32:00.002-08:002013-03-09T09:32:57.388-08:00Flaxseed & Pepita GranolaIt is feeling like spring. The days are getting longer, the air warmer, and the snow slushier. These days the sky dumps snow one day and clears to a brilliant blue the next. We enjoyed a bare-legged wander last Saturday, basking in the glorious sun. Then we spent Sunday celebrating the hubby's birthday with sushi, skiing, cake and friends.<br />
<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/AVvXsEi9ijlS4Uw8-GSRMcyMCCLQpvpUqIwApxsGvvrNpPj0Zx3ETtF3ix7voScqSwL7_LwILqjw3RX0G0x7q_J8b-c_8e1YtQG7_RJYEM1fgNz49w4jcFD5VaTGz0yisV7V7TUjRbUCIrJjoHFR/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ijlS4Uw8-GSRMcyMCCLQpvpUqIwApxsGvvrNpPj0Zx3ETtF3ix7voScqSwL7_LwILqjw3RX0G0x7q_J8b-c_8e1YtQG7_RJYEM1fgNz49w4jcFD5VaTGz0yisV7V7TUjRbUCIrJjoHFR/s320/photo+(2).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Springtime</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapi-4NrkqwbNCRO_2KcHJP3QNSUgJU9vkAkAslmeE_guShwRlLd5YqGWqEzS-guX_js_U-dP4kEyeEBPGwS3v2mfVyuF-Hgx4UxoIkTbZ7zyps4AGqBRndl6U4R7ZzHn_iyI6-9pmAeKN/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapi-4NrkqwbNCRO_2KcHJP3QNSUgJU9vkAkAslmeE_guShwRlLd5YqGWqEzS-guX_js_U-dP4kEyeEBPGwS3v2mfVyuF-Hgx4UxoIkTbZ7zyps4AGqBRndl6U4R7ZzHn_iyI6-9pmAeKN/s320/photo.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.pastryaffair.com/blog/2012/2/10/flourless-chocolate-rum-cake.html" target="_blank">Flourless Chocolate Rum Cake</a> for Birthday Celebrating</td></tr>
</tbody></table>
Lately I have been lazy in the Kitchen. As my workload has increased, I turn to my standard recipes with little desire to create. I start most mornings with granola. Topped with fruit, plain yogurt, and sometimes almond milk. I love the slightly sweet crunch, and find that it keeps hunger away for at least a few hours. Over the past few weeks I have been playing with recipes looking for a satisfactory homemade breakfast cereal. This recipe is endlessly adaptable (see ideas below). The brown rice flour creates small clusters, which I find delightful.<br />
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Flaxseed & Pepita Granola<br />
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIu_Ql_qfxrJuiR5yLJV_qQpw5Qrtgt2f7XChIgL-ZDAMB-B3-JSwYtpMrMFxUrzvxEJ7-3zavBkVa9DFGLo0PzPVQxRKaZ9VIfRkvecDR_ZQyjS3QRq48SArFB354IXn598GfIkx8NcN/s1600/DSC_2070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIu_Ql_qfxrJuiR5yLJV_qQpw5Qrtgt2f7XChIgL-ZDAMB-B3-JSwYtpMrMFxUrzvxEJ7-3zavBkVa9DFGLo0PzPVQxRKaZ9VIfRkvecDR_ZQyjS3QRq48SArFB354IXn598GfIkx8NcN/s320/DSC_2070.JPG" width="320" /></a>
<li>4 cups rolled oats</li>
<li>1 cup dried coconut flakes</li>
<li>¼ cup flaxseeds</li>
<li>½ cup pepitas</li>
<li>¾ cup almonds, slivered or coarsely chopped</li>
<li>1/3 cup brown rice flour</li>
<li>3-4 tablespoons honey</li>
<li>¼ cup melted butter or canola oil*</li>
<li>Pinch of salt</li>
</ul>
<i>*I use 2 tablespoons of each, you could also use coconut oil or ghee</i><br />
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<i><br /></i></div>
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1. Pre-heat oven to 300 degrees and adjust rack to top setting.</div>
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2. Line 2 baking sheets with silicone mats or parchment paper.</div>
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3. Melt butter or heat oil over low heat in a small pan or large metal measuring
cup, add honey and whisk until honey is melted and mixture is uniform.</div>
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4. Combine oats, coconut, flaxseeds, pepitas, almonds, brown
rice flour and salt in a large bowl.</div>
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5. Drizzle butter-honey mixture over the top and mix to combine
and coat the dry ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XNfLAHOw7E9tgZ47MJ7zy4kho4LQoEwKxkW5pWWBcIs8nwu2XiTjdBW1FHsrMLo6D-Y-mTtGRho01ndrmLAohvpFslCbmhTQ_DN5I2pPDTp5Opwoe94G0aAl3glhz2S45T5P1TQkrRT5/s1600/DSC_2061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XNfLAHOw7E9tgZ47MJ7zy4kho4LQoEwKxkW5pWWBcIs8nwu2XiTjdBW1FHsrMLo6D-Y-mTtGRho01ndrmLAohvpFslCbmhTQ_DN5I2pPDTp5Opwoe94G0aAl3glhz2S45T5P1TQkrRT5/s320/DSC_2061.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHDvncO7OB7MIOEfkr_3B2CThXb6QvYrBr0rBj91eXnxdkD78IsH_jTbDw6o9t393G1eDW8q2bE3ZMu_ZIZSd8AcWeMYN5IFPo7kwPyWshs142j_PyXtBVcYzPd8ucxFGqfrqpljHdNV7/s1600/DSC_2063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHDvncO7OB7MIOEfkr_3B2CThXb6QvYrBr0rBj91eXnxdkD78IsH_jTbDw6o9t393G1eDW8q2bE3ZMu_ZIZSd8AcWeMYN5IFPo7kwPyWshs142j_PyXtBVcYzPd8ucxFGqfrqpljHdNV7/s320/DSC_2063.JPG" width="320" /></a></div>
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6. Spread ½ of the mixture onto each sheet and place on top rack
in oven. If your oven is large enough
you can do both at once on the top rack, otherwise wait for the first batch to
finish before doing the other.</div>
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7. Bake 30-40 minutes, stirring every 10 until golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PwIjUGu04J4c9qEJSsRcgjPlguGVs6qj2dAzH0u6Yv1smqMfMIZ-2zFDa1eVP1Pe0eVHGT_AhwujcOAGP64I-L76PZH5V2uOmUBXOnkJmHSy-V4O_1UwGkFZy76OOn2akZ8CYx0tdTE2/s1600/DSC_2073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PwIjUGu04J4c9qEJSsRcgjPlguGVs6qj2dAzH0u6Yv1smqMfMIZ-2zFDa1eVP1Pe0eVHGT_AhwujcOAGP64I-L76PZH5V2uOmUBXOnkJmHSy-V4O_1UwGkFZy76OOn2akZ8CYx0tdTE2/s320/DSC_2073.JPG" width="320" /></a></div>
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-25197892437487696052013-02-20T21:27:00.004-08:002013-02-20T21:29:06.848-08:00Breadsticks and/or Pizza Dough<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZxQL3JoU9Xuq_ioL29x_pejPb4oi04UwXwSHRQVpO-6ZcGp1OgrhyphenhyphenaaA6X30WkI3CpncslZpxg3_VweD9EF4dxN7fPZpwm2RTEdtAuyqcknZzLvv-_nLhtLGrwYd8zY9-aVGo5SXAm-O/s1600/DSC_2052.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZxQL3JoU9Xuq_ioL29x_pejPb4oi04UwXwSHRQVpO-6ZcGp1OgrhyphenhyphenaaA6X30WkI3CpncslZpxg3_VweD9EF4dxN7fPZpwm2RTEdtAuyqcknZzLvv-_nLhtLGrwYd8zY9-aVGo5SXAm-O/s320/DSC_2052.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breadsticks and Pizza Margarita (Tomato, Mozzarella, Basil) </td></tr>
</tbody></table>
I love bread. Bread can make a bad day good and calm an upset stomache. I also feel it gets a bit of a bad name in the "health food" scene. While it is no kale, it tastes good, is filling, is so cheap when homemade, and wonderful for your soul (or at least mine...) in moderation. Making bread is an art form, parts of which I am far from mastering (especially at 7900 feet). This recipe for either breadsticks or pizza dough is one of the easiest yeast doughs to master. It is also quick (90 minutes until you have hot breadsticks). So make your bread and eat it too.<br />
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<i>note: I often halve this recipe when I am making breadsticks for 2-3 people.</i><br />
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Breadsticks</div>
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<i>Adpated a little from <a href="http://www.ourbestbites.com/2008/04/breadsticks-and-pizza-dough/" target="_blank">Our Best Bites</a></i></div>
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</div>
<ul>
<li>1 1/2 c. warm (105-115 degrees) water</li>
<li>1/2 teaspoon sugar (optional)</li>
<li>1 Tbsp. yeast</li>
<li>1/2 tsp. salt</li>
<li>3-4 1/2 c. flour (I use 2 1/2 cups all purpose and about 1 1/2 cups whole wheat)</li>
</ul>
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<div class="MsoNormal">
1. In the bowl of your stand mixer combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is
bubbly.</div>
<div class="MsoNormal">
2. Add salt and stir. </div>
<div class="MsoNormal">
3. Add 2 c. flour and mix well on medium low speed with the dough hook attachment of your stand mixer. <i>If you are using whole wheat flour, add all purpose flour first then whole wheat.</i></div>
<div class="MsoNormal">
4. Gradually add more flour (usually between 3-4 cups, depending on your elevation
and your humidity) until dough starts to pull away from the sides of the bowl
and it barely sticks to your finger. Make sure flour completely incorporates into the dough.</div>
<div class="MsoNormal">
5. Pull the dough away from the hook. Cover and allow to rise for 45 minutes or until doubled in
bulk.<span style="text-align: center;"> </span></div>
<div class="MsoNormal">
6. Gently pull dough out of bowl and place on a lightly-floured surface. Prepare a baking sheet covered with parchment paper.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyRy_qziDmDcPDw5iRDstZGSVCravze5svozJuDxs45lB2-IF4gxksCBH7Qqo6SCxpdpC4HqDWnTg5lYUvK-GTR_YrV0a195EjtvMu_C4E3ZNyPbaYQnbEAP4QIJHqVwZNLWdFPEIwZg1/s1600/DSC_2049.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyRy_qziDmDcPDw5iRDstZGSVCravze5svozJuDxs45lB2-IF4gxksCBH7Qqo6SCxpdpC4HqDWnTg5lYUvK-GTR_YrV0a195EjtvMu_C4E3ZNyPbaYQnbEAP4QIJHqVwZNLWdFPEIwZg1/s320/DSC_2049.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough ready for shaping</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3YciwDKrvBW8-ng7knnoAXAOw5WCwRfhAwRW-2vfY9zWV3hCaRN5w3M9EP3CYoprw4FVB64CnPCQNYBn3Yp2kGN6F6hhQnhvzfSlJLOIGAlAtTob1yIqjkgYJWL_RqKLNHEuth11xtBN/s1600/DSC_2050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3YciwDKrvBW8-ng7knnoAXAOw5WCwRfhAwRW-2vfY9zWV3hCaRN5w3M9EP3CYoprw4FVB64CnPCQNYBn3Yp2kGN6F6hhQnhvzfSlJLOIGAlAtTob1yIqjkgYJWL_RqKLNHEuth11xtBN/s320/DSC_2050.JPG" width="213" /></a></div>
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</div>
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<i>for breadsticks</i></div>
<div class="MsoNormal">
7. Gently pat into a rectangle and cut into about 20 pieces.</div>
<div class="MsoNormal">
8. Roll out each piece of dough into a snake and twist the dough. Place on baking sheet and repeat with
remaining dough. </div>
<div class="MsoNormal">
9. Cover pan and allow dough to rise for another 30 minutes. </div>
<div class="MsoNormal">
10. When there’s about 15 minutes to go, preheat your oven to
425. When done rising, bake for 10-12 minutes or until golden brown. Rub some
butter on top of the breadsticks, sprinkle with seasoning, or dip in sauce and soup.</div>
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<i>for pizza dough (makes 2 small/medium pizzas)</i></div>
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7. Pre-heat oven to 500 with your pizza stone in the oven if you use one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalIXDQQ2ZybnhrJ4WhcXggSFpGZ3-zApxUcpGt5oI4K7-h5YnBBi-2LlD405_yt0ZQQZAZZEnW0CBBfcDkqsbbA1JO9fMl_SB_GhdBG_oUFNzfTvwpD6i_wJf_yKbS56midiuBztbtaE7/s1600/DSC_2055.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalIXDQQ2ZybnhrJ4WhcXggSFpGZ3-zApxUcpGt5oI4K7-h5YnBBi-2LlD405_yt0ZQQZAZZEnW0CBBfcDkqsbbA1JO9fMl_SB_GhdBG_oUFNzfTvwpD6i_wJf_yKbS56midiuBztbtaE7/s320/DSC_2055.JPG" width="320" /></a>8. Cut the dough into two pieces for smaller pans/ovens, or shape into one large pizza. </div>
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9. Gently pull the dough to the edge of the pan working to create an even layer. </div>
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10. Arrange your choice of toppings. (Pictured: marinara, asparagus, sun-dried tomatoes, yellow bell pepper, mozzerella, chevre, finely chopped swiss chard, sea salt, and finished with basil after being removed from the oven)</div>
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11. Slide onto stone, or bake on sheet about 10 minutes until crust darkens and cheese begins to brown. </div>
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12. Remove from oven and allow to cool 10 minutes. </div>
Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-13919135837042733722013-02-15T13:52:00.002-08:002013-02-15T13:55:22.669-08:00Friday Links: Meyer Lemons<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfeLnDQgUTk04P4kzl2Y8IbZCYY2bRT5TFYdaQKQEVtoH079NaTFHoVwJ17-kM3AQ1AEHGdMtgbQ0mmI_gJbZYzx1mJByheZbcZqhQX8CIYtDKZsL_j-50XbVGfR9jVMLfKBVvkZTWDx4/s1600/IMG_0914.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfeLnDQgUTk04P4kzl2Y8IbZCYY2bRT5TFYdaQKQEVtoH079NaTFHoVwJ17-kM3AQ1AEHGdMtgbQ0mmI_gJbZYzx1mJByheZbcZqhQX8CIYtDKZsL_j-50XbVGfR9jVMLfKBVvkZTWDx4/s1600/IMG_0914.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://localpairings.blogspot.com/2009/03/meyer-lemon-curd.html" target="_blank">photo credit</a></td></tr>
</tbody></table>
Happy President's Weekend! We have the honor of Michelle Obama and Joe Biden skiing our slopes this weekend, so naturally Steven and I will be avoiding paparazzi filled hill in favor of bowl hiking and other pursuits this weekend. We are also excited to celebrate Valentine's Day (belated) tonight at Element 47, Aspen's newest fine dining. <br />
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Today's links honor one of America's last truly seasonal fruits. While many of us know better, we still buy apples in March and Kale in August. We keep encouraging the excessive use of resources for food transportation. Meyer lemons are not in season in Aspen, nothing is, but they do represent a dying trend of produce you can only find once a year. Also, they are delicious. So buy seasonal and enjoy these lovely, sweet-tart, gems.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6p_Kwv_MpdfKx8lQUR04qD3nIFTwQGHqu_e_JjMnwSE77YChFUgBUA0h4eG3VjLFWLghLhol_edf0VVI_plzbiyyNQxomcCk7PwpKyDGMkFwAYMfYJzuJZopVHwrDY0xwzwzpndwuBnRS/s1600/meyer_lemon_loaf_04.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6p_Kwv_MpdfKx8lQUR04qD3nIFTwQGHqu_e_JjMnwSE77YChFUgBUA0h4eG3VjLFWLghLhol_edf0VVI_plzbiyyNQxomcCk7PwpKyDGMkFwAYMfYJzuJZopVHwrDY0xwzwzpndwuBnRS/s320/meyer_lemon_loaf_04.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meyer Lemon Loaf from <a href="http://www.sproutedkitchen.com/home/2013/1/28/meyer-lemon-loaf.html" target="_blank">Sprouted Kitchen</a></td></tr>
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Note: I made the Meyer Lemon Loaf with AP flour and it was so good I am making another this weekend.<br />
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Cocktail Hour: <i><a href="http://www.thekitchn.com/meyer-lemon-whiskey-sour-a-sun-136152" target="_blank">Meyer Lemon Whisky Sour</a></i><br />
First Course:<i> Leafy Salad with <a href="http://www.saveur.com/article/Recipes/Meyer-Lemon-and-Garlic-Dressing" target="_blank">Meyer Lemon Dressing</a></i><br />
Main Course: <i><a href="http://www.nytimes.com/2012/02/22/dining/sauteed-chicken-with-meyer-lemon-and-rosemary-recipe.html?_r=0" target="_blank">Sauteed Chicken with Meyer Lemon and Rosemary</a></i><br />
With Afternoon Tea: <i><a href="http://www.nytimes.com/2012/02/22/dining/sauteed-chicken-with-meyer-lemon-and-rosemary-recipe.html?_r=0" target="_blank">Meyer Lemon Loaf</a> (gluten-free or not)</i><br />
After Dinner: <i><a href="http://www.foodnetwork.com/recipes/anne-burrell/meyer-lemon-curd-tart-recipe/index.html" target="_blank">Meyer Lemon Curd Tart</a></i><br />
<i><br /></i>Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-47632512258567579932013-02-06T16:14:00.005-08:002013-02-06T16:19:26.071-08:00Ginger-Maple Glazed Carrots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDln4G7u5LJhBF9bt1Iha7zgd8SZI53hE8Kn-56muRqDZRvrvks2R5hJJBhTJMpl5pe66w9W9iPNjsnqoGUir0AL5-wjd9xStd_aggeCKfKio_ISZ7C7gZ83zzlIiY0ZcnJTpIhP3YHptw/s1600/DSC_2036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDln4G7u5LJhBF9bt1Iha7zgd8SZI53hE8Kn-56muRqDZRvrvks2R5hJJBhTJMpl5pe66w9W9iPNjsnqoGUir0AL5-wjd9xStd_aggeCKfKio_ISZ7C7gZ83zzlIiY0ZcnJTpIhP3YHptw/s320/DSC_2036.JPG" width="236" /></a>While the days are getting longer, it is still the season where we eat dinner after dark with condensation around the windows and soft lights glowing. We linger in conversation, knowing that little will happen between dinner and bedtime. This is also the season where broccoli has a shocking price tag, and green beans shrivel. Tired of kale as a side, the other night I made these tasty glazed carrots to accompany creamy polenta, and roasted squash. It made for an orange meal, but was well worth it.<br />
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Ginger-Maple Glazed Carrots<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqJ7lauZTd3ffknXyfAphd4TjgPNsKZtBSheGErYd30-bwL1Nbr9VWtFSsRjxL2hQz3Lg23Sbr8OdMkV9gHmr5meqSehexWIrJN0LZBSdpTHbJpieiooAad9gjRvJCNEI66kRIDcgSI3K/s1600/DSC_2028.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqJ7lauZTd3ffknXyfAphd4TjgPNsKZtBSheGErYd30-bwL1Nbr9VWtFSsRjxL2hQz3Lg23Sbr8OdMkV9gHmr5meqSehexWIrJN0LZBSdpTHbJpieiooAad9gjRvJCNEI66kRIDcgSI3K/s320/DSC_2028.JPG" width="320" /></a></div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZArHmVw7NREgHhHTZ6b61idUJifvTULptDm3QpChPVp6Qs1b6jbl-VO0rhM1L7zBl2sGBM2cSfoX1PeL2FX2ttUK_cB9zsXsRUYOTWmdPmY8FNm6QlSeXZB_Gcbcv6KxAw4PM6rKmqerl/s1600/DSC_2030.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>
<li>2 tablespoons olive oil</li>
<li>1 tablespoon butter</li>
<li>3-4 carrots, cut into 2 inch sticks</li>
<li>Sea salt</li>
<li>3 tablespoons maple syrup</li>
<li>1 teaspoon ground or fresh ginger</li>
<li>1/2 teaspoon grated lemon zest</li>
<li>Dash of cayenne pepper</li>
<li>Freshly ground black pepper</li>
</ul>
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<ol>
<li>Heat olive oil and butter over medium heat in a large, heavy skillet</li>
<li>Add carrots in a single layer and sprinkle a little sea salt over the top</li>
<li>Cook 20-30 minutes, turning once, until carrots begin to show some deep brown coloring and are almost fully cooked.</li>
<li>Whisk together maple syrup, ginger and lemon zest, add to carrots and stir to coat sprinkle cayenne if using. </li>
</ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZArHmVw7NREgHhHTZ6b61idUJifvTULptDm3QpChPVp6Qs1b6jbl-VO0rhM1L7zBl2sGBM2cSfoX1PeL2FX2ttUK_cB9zsXsRUYOTWmdPmY8FNm6QlSeXZB_Gcbcv6KxAw4PM6rKmqerl/s1600/DSC_2030.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZArHmVw7NREgHhHTZ6b61idUJifvTULptDm3QpChPVp6Qs1b6jbl-VO0rhM1L7zBl2sGBM2cSfoX1PeL2FX2ttUK_cB9zsXsRUYOTWmdPmY8FNm6QlSeXZB_Gcbcv6KxAw4PM6rKmqerl/s200/DSC_2030.JPG" width="200" /></a></div>
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5. Cook another 5 minutes until a glaze forms.</div>
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6. Finish with salt and black pepper to taste.</div>
Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-36816803809444165062013-02-01T10:52:00.003-08:002013-02-01T10:53:29.036-08:00Friday Links: Healthy Super Bowl Recipes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9cpdHCv5qyYgFun1H98KF5pcNHk21XaxB_hWvrCj3Dx7LR-j0n8P8SwMHeQMqrtPyRHsVqQJYvBbtTPneWKfgZg77ofnPa7o05hNn3x9vPdwv4O7RzbdQLxZhG7EfMLl1DDkgDDF2nww/s1600/fw200312_159beandip.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9cpdHCv5qyYgFun1H98KF5pcNHk21XaxB_hWvrCj3Dx7LR-j0n8P8SwMHeQMqrtPyRHsVqQJYvBbtTPneWKfgZg77ofnPa7o05hNn3x9vPdwv4O7RzbdQLxZhG7EfMLl1DDkgDDF2nww/s1600/fw200312_159beandip.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.foodandwine.com/recipes/white-bean-dip-with-herbs" target="_blank">Photo Credit</a></td></tr>
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I am not a football fan. However, I do enjoy a good Super Bowl party with good eats and friends. Snacks for this occasion always amaze me at the huge number of calories for a sedentary crowd. The recipes below can help you reduce that calorie count significantly, especially if you are not actually playing any football. In addition, the white bean dip and sweet potato fries are both vegan. Enjoy!<br />
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For the main course: <i><a href="http://sensiblygourmet.blogspot.com/2010/11/well-winter-finally-decided-to-come-to.html" target="_blank">Guilt Free Chicken Chili</a></i><br />
For dipping the chips and veggies: <i><a href="http://www.foodandwine.com/recipes/white-bean-dip-with-herbs" target="_blank">White Bean and Herb Dip</a> or a yogurt based <a href="http://sensiblygourmet.blogspot.com/2010/10/recipe-redesign-spinach-artichoke-dip.html" target="_blank">Spinach Artichoke Dip</a></i><br />
For snacking and the cute factor: <i><a href="http://www.snack-girl.com/snack/healthy-sliders/" target="_blank">Turkey Sliders</a></i><br />
Fries to go with your sliders: <i><a href="http://www.saveur.com/article/Recipes/Sweet-Potato-Oven-Fries" target="_blank">Sweet Potato Oven Fries</a></i><br />
For a sweet treat: <i>no fuss</i> <i><a href="http://www.sproutedkitchen.com/home/?currentPage=2" target="_blank">Classic Brownies</a> or <a href="http://www.marthastewart.com/336664/blueberry-bonanza-bars?czone=holiday/sixty-days-of-summer/recipes-ideas&center=276964&gallery=274895&slide=283635" target="_blank">Blueberry Bonanza Bars</a></i><br />
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-40598145835936795432013-01-30T19:21:00.001-08:002013-01-30T19:22:12.806-08:00Vegetable Barley Soup and January GrayIt has been a strange January with temperatures ranging from well below zero to 50 degrees, and not much snow until today. We spent January skiing when the sun came out, ice climbing in Ouray, doing our best to enjoy the chaotic Winter X Games, and celebrating more stable jobs (I am working 15 hours per week in a clinic, and Steven is now a full time salaried employee at the school). This January seems to be Gray. Gray skies, gray attitudes, snowless gray streets. So here is looking towards a February full of blue sky, more snow, health and positivity. We are crossing our fingers for more snow in the near future, and preparing for a busy February and March.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZedqWPwEkt04DYyArKGO0jZOusnsMLRRRUqr9iMm4gQipiCsfWQv1FZknYpPZyEjSnuqWuckuPWQufBrE7DYxU2gsdbKTG06AmVrCMpNJjmfQljmAbpE0MmuFx52UnUxy4E6VRGjEQr1/s1600/P1020266.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZedqWPwEkt04DYyArKGO0jZOusnsMLRRRUqr9iMm4gQipiCsfWQv1FZknYpPZyEjSnuqWuckuPWQufBrE7DYxU2gsdbKTG06AmVrCMpNJjmfQljmAbpE0MmuFx52UnUxy4E6VRGjEQr1/s320/P1020266.JPG" width="320" /></a><br />
This soup is basic. It is the perfect cure for winter blues or grays, and is quick enough for a weeknight meal.<br />
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Vegetable Barley Soup<br />
<i>Adapted from <a href="http://www.pickycook.com/soupandsalad/spicyvegetablebarleysoup.aspx" target="_blank">Picky Cook</a></i><br />
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<li>2 large or 3 small leeks, cut in small half moons</li>
<li>4 tablespoons olive oil, plus 1 teaspoon</li>
<li>6 cloves garlic, minced</li>
<li>5 carrots, large dice or half moons</li>
<li>1 large russet potato or 3 red potatoes, peeled and 1 inch dice</li>
<li>2 stalks celery, diced</li>
<li>1 tablespoon tomato paste</li>
<li>1 cup barley</li>
<li>1 tablespoon sweet or smoked paprika</li>
<li>1 teaspoon dried oregano</li>
<li>1 bay leaf</li>
<li>10 cups vegetable stock</li>
<li>Juice of 1 lemon</li>
<li>Minced parsley for garnish (optional)</li>
</ul>
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<ol>
<li>Heat olive oil, add leeks and allow to soften. Add garlic and a pinch of salt, cook until fragrant (1 minute).</li>
<li>Stir in carrots, celery and potato and cook about 5 minutes.</li>
<li>Push vegetables to the side and add 1 teaspoon olive oil. Stir tomato paste in oil until it begins to stick and darkens (1-2 minutes). Incorporate into the vegetable mixture.</li>
<li>Add barley and cook stirring 2 minutes.</li>
<li>Sprinkle paprika and oregano over the mixture and stir. </li>
<li>Add stock and bay leaf and bring to a simmer. </li>
<li>Simmer 25-30 minutes until potatoes are soft and barley cooks through (this will take an extra 15 minutes at altitude). </li>
<li>Turn off heat and stir in lemon juice. Serve topped with minced parsley.</li>
</ol>
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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/AVvXsEgNiPltUGJv75HoCrA9qe-0EfXR7erRHc9pIn712sKs5Gy2UGrb4Ha3DGO5BTSCt20Gt-yWAdxTWQmkdso0u6x58D22X88OeopxXzGE93ql1iIiKIsJxTCgVDaZcIpUsWwISt3vcdOv-8_K/s1600/P1020259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNiPltUGJv75HoCrA9qe-0EfXR7erRHc9pIn712sKs5Gy2UGrb4Ha3DGO5BTSCt20Gt-yWAdxTWQmkdso0u6x58D22X88OeopxXzGE93ql1iIiKIsJxTCgVDaZcIpUsWwISt3vcdOv-8_K/s320/P1020259.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View from the start deck at the X Games SuperPipe. We got to slip between riders.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bvPbP64YygpL0wED-iD5khY4DOhiYTMSTADRbUpqMD6-15cgOIe6LvBugujcpHqiQ84DJ-1Ze1EAkZsaicQnDbaxqb3QNq3QVDK_ex-AkkjfKtegLHZik0-uXeJmlwA7ipgtJDyYRA-v/s1600/P1020242.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bvPbP64YygpL0wED-iD5khY4DOhiYTMSTADRbUpqMD6-15cgOIe6LvBugujcpHqiQ84DJ-1Ze1EAkZsaicQnDbaxqb3QNq3QVDK_ex-AkkjfKtegLHZik0-uXeJmlwA7ipgtJDyYRA-v/s320/P1020242.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Learning the basics of digging a snow pit during a weekend avy safety course.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf6jXbhXgpiWlE70qH3WXLrzV4Tkw2ux-wX0Pb3CBzwn4Vs3UTUtgo6-igFTDZDWUvqCPslBFuVy1k5B_S0_LeSn_B_LkV-IOT6B1caN6pAFslZDP2OxVyD7V_OweK9ylFrENUc7UoGH_/s1600/IMG_0372.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf6jXbhXgpiWlE70qH3WXLrzV4Tkw2ux-wX0Pb3CBzwn4Vs3UTUtgo6-igFTDZDWUvqCPslBFuVy1k5B_S0_LeSn_B_LkV-IOT6B1caN6pAFslZDP2OxVyD7V_OweK9ylFrENUc7UoGH_/s320/IMG_0372.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clouds in the valley.</td></tr>
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<br />Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-64782103627970431342013-01-18T16:07:00.004-08:002013-01-18T20:10:10.959-08:00Friday Links: Resolutions and Recipes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziymSLq_96GVc0VhN1v6QSSXIvSHVzhs2pOVBFCMfBCLFYS8WNgthTlh3zaDhg37gpLqyN_aClOFglrbWzoVM9fywCo-scEjx3hWS-nKmeuxO7prDDeGLxm-uMYYuZ7vVxeBxmIgtyRmX/s1600/sweet-potato-quinoa-cakes1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziymSLq_96GVc0VhN1v6QSSXIvSHVzhs2pOVBFCMfBCLFYS8WNgthTlh3zaDhg37gpLqyN_aClOFglrbWzoVM9fywCo-scEjx3hWS-nKmeuxO7prDDeGLxm-uMYYuZ7vVxeBxmIgtyRmX/s320/sweet-potato-quinoa-cakes1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.eatingbirdfood.com/2010/10/health-starts-here-sweet-potato-quinoa-cakes/" target="_blank">Photo Credit</a></td></tr>
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Oh resolutions. Last year I resolved to bake more cake, which I did. I am not a fan of the "eat healthier" or "lose weight" brand of resolutions. However, I do find that January is often a time where my body needs a cleanse. I am not talking about the only drink smoothies kind of cleanse, but rather just a fresh start to the year filled with winter greens, hearty grains and low in saturated fats and meats. Just taking how we usually eat and amping up the greens. Today's links are resolution friendly and tasty.<br />
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<i>Eat more dark, leafy greens: </i><a href="http://www.seriouseats.com/recipes/2012/01/vegan-marinated-kale-chickpea-salad-sumac-onions-recipe.html" target="_blank">Kale and Chickpea Salad</a>, and <a href="http://www.seriouseats.com/2012/03/kale-recipes-salads-sausage-dinners.html" target="_blank">14 other</a> kale recipes<br />
<i>Be more creative with vegetarian cooking: </i><a href="http://www.eatingbirdfood.com/2010/10/health-starts-here-sweet-potato-quinoa-cakes/" target="_blank">Sweet Potato Quinoa Cakes</a><br />
<i>Include winter squash in your diet: </i><a href="http://www.bonappetit.com/recipes/2013/01/butternut-squash-shiitake-ragout" target="_blank">Butternut Squash and Shiitake Ragu</a><br />
<i>Lower your calorie intake (without being hungry):</i> <a href="http://www.sproutedkitchen.com/home/2012/10/2/spiced-lentil-soup-with-coconut-milk.html" target="_blank">Spiced Lentil Soup with Coconut Milk</a><br />
<i>Cleanse the right way: </i><a href="http://www.bonappetit.com/recipes/2013/01/2013-cleanse/day-1" target="_blank">Bon Appetit's Food Lovers Cleanse</a><br />
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In other news, we spent last weekend at the Ouray Ice Climbing Festival. Here are a few pics:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG58De1zWvfj6yR4eM0xodODBjZsMYUBW9eijftptT_uXZXUaklE-KJBlgnh0Ic79IgI4JqiAvS9Q1uoVHD7qlAKmBEOhtWsMnegBEg0kBtCSUiCjvjrwXj7P6be3XrpPxzG3cjex83Jg/s1600/DSC_1909.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG58De1zWvfj6yR4eM0xodODBjZsMYUBW9eijftptT_uXZXUaklE-KJBlgnh0Ic79IgI4JqiAvS9Q1uoVHD7qlAKmBEOhtWsMnegBEg0kBtCSUiCjvjrwXj7P6be3XrpPxzG3cjex83Jg/s400/DSC_1909.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-SOUQDtqj4KjOyCkvoEfcKogIHsiiVVEKHyXZ-ouER72UYyzdCV4sj6anFItmeaY-h_Zy51sT1yu-iol4njolClD8-5fcc38UmTH3MhgPzMH_r3B-gt7C-KLYGEMLVpWE-VSNwoCR3aZ/s1600/DSC_1922.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-SOUQDtqj4KjOyCkvoEfcKogIHsiiVVEKHyXZ-ouER72UYyzdCV4sj6anFItmeaY-h_Zy51sT1yu-iol4njolClD8-5fcc38UmTH3MhgPzMH_r3B-gt7C-KLYGEMLVpWE-VSNwoCR3aZ/s400/DSC_1922.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kenz</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKd8_HGRNrGQDzoeHsWpSwOF7zxtO0lwp84Pxm5AJYS60v0V9C3-hXcLrm6tI8dFxjECZBN_dG6BTrRHEZbK8G8ghUDSYBwTl8VRA-eP_2CSeWprvnwe4RchtArFw5C902G79oLHCKd2G/s1600/DSC_1866.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKd8_HGRNrGQDzoeHsWpSwOF7zxtO0lwp84Pxm5AJYS60v0V9C3-hXcLrm6tI8dFxjECZBN_dG6BTrRHEZbK8G8ghUDSYBwTl8VRA-eP_2CSeWprvnwe4RchtArFw5C902G79oLHCKd2G/s400/DSC_1866.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hiking In (Ed and Mike in Front)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oWq3huaarLSNw4365G7flBSrF-WqbITvGpc-kb0D3GhOv3GdLlfhnPNPkyUvnBPrRG8EUgzUIHxAp4alBlPr2lJo4AZ1GRqQUdrTdQPUNvZUMLgkXuX9i15-9MBL8DfYXtaWBAZs9wu5/s1600/DSC_1953.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oWq3huaarLSNw4365G7flBSrF-WqbITvGpc-kb0D3GhOv3GdLlfhnPNPkyUvnBPrRG8EUgzUIHxAp4alBlPr2lJo4AZ1GRqQUdrTdQPUNvZUMLgkXuX9i15-9MBL8DfYXtaWBAZs9wu5/s400/DSC_1953.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Competition</td></tr>
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<i><br /></i>Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-68449236867468603342013-01-15T19:08:00.002-08:002013-01-15T19:09:27.518-08:00Lemon Risotto and a Merry Christmas<div class="separator" style="clear: both; text-align: left;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGyaBEogIlAxLw3mQxyzJ1sScjR901AnXbkIu8OOM2-JBTNK9LcQKUUpKqO7yK9oGPds6z3Gsi0A8DGHm-Y4SP1Z27fWH3K88z8ZiejmbEsK4bGKG8sZ9F1yUv6sXM8J7fNiuhzJ_xJGZ/s1600/DSC_1841.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGyaBEogIlAxLw3mQxyzJ1sScjR901AnXbkIu8OOM2-JBTNK9LcQKUUpKqO7yK9oGPds6z3Gsi0A8DGHm-Y4SP1Z27fWH3K88z8ZiejmbEsK4bGKG8sZ9F1yUv6sXM8J7fNiuhzJ_xJGZ/s320/DSC_1841.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monty, our tree in Aspen</td></tr>
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Happy New Year, and I apologize for the month-long break! Hopefully you are all relishing in the quiet that comes with the turning of the calendar and having a much needed time to recuperate. We celebrated the turn of the year at my sister's home/work, Emerald City Trapeze Arts and their <i>Gala Luna Blanca</i>, then proceeded to regret certain decisions as we began 2013 with an evening of flying and driving that landed us in bed at 3:00 Wednesday morning. The beginning of the trip home was spent first with friends and then at our separate families, where I baked and made candy until my feet hurt. We reunited on Christmas Eve for an afternoon celebration with Steven's family. After hopping a late-night ferry we awoke Christmas morning and spent lazy hours transitioning from coffee to mimosas and from gifts to a noonish brunch. Then the real cooking began. We celebrated Christmas dinner with my parents, sister, sister's boyfriend, 3 uncles, 2 aunts, grandma, and aunt's brother, as well as 3 dogs and many cats. We cooked an adapted "feast of the seven fishes," a traditional Christmas Eve event in Southern Italy.<br />
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<b>The Menu</b><br />
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<i>7 Fishes</i><br />
Fresh Oyster Shooters<br />
Smoked Salmon<br />
Mixed Seafood Risotto (squid, scallops, shrimp)<br />
Calamari stuffed with Geoduck Clams<br />
Poached Halibut<br />
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<i>Vegetable Sides</i><br />
Eggplant and Tomato Ragu<br />
Sauteed Asparagus<br />
Green Salad<br />
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<i>Desert</i><br />
Tiramisu<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8arogfuZ6GvOxzspAFod4B-Y7NwhuE60QkL8qTMdmVyU9cUSJroh-wLAJWIFhQjfVZTMKI9mdjVQbM6luAFwJVNh3xVO7V-5iIVoJ9SkwvjXdhcG-MSk8bDmbJqfpUS-sH9m8WgGqVc4/s1600/DSC_1862.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8arogfuZ6GvOxzspAFod4B-Y7NwhuE60QkL8qTMdmVyU9cUSJroh-wLAJWIFhQjfVZTMKI9mdjVQbM6luAFwJVNh3xVO7V-5iIVoJ9SkwvjXdhcG-MSk8bDmbJqfpUS-sH9m8WgGqVc4/s320/DSC_1862.JPG" width="208" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Risotto</td></tr>
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I am positive this is not the "traditional" menu, but it was a very fun adaptation compared to the typical American Christmas dinner. I slightly adapted my lemon risotto recipe by stirring in seafood in place of lemon and using fish stock, but I am giving you the original because I like it better than the adapted. <br />
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Lemon Risotto<br />
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<ul>
<li>2 quarts chicken stock, low sodium</li>
<li>2 tablespoons olive oil</li>
<li>2 tablespoons butter, divided</li>
<li>2 shallots, small dice</li>
<li>4-5 cloves garlic, minced</li>
<li>2 cups arborio rice</li>
<li>1/4 cup dry white wine</li>
<li>zest of 1 lemon</li>
<li>1 egg yolk</li>
<li>2 tablespoons heavy cream</li>
<li>Juice of 1 lemon</li>
<li>Leaves from 2 sprigs of rosemary, minced</li>
<li>Salt and Pepper to taste</li>
<li>Parmesan cheese to garnish</li>
</ul>
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<ol>
<li>Heat stock to a simmer in a large saucepan, and continue to simmer over medium-low heat</li>
<li>Heat a dutch oven or other large, heavy pot over medium heat. Add olive oil and 1 tbs butter and allow to heat for about 30 seconds.</li>
<li>Add shallots and saute until soft, 5-6 minutes. </li>
<li>Add garlic and stir until fragrant, 1 minute.</li>
<li>Stir in rice and cook until translucent, 2 minutes.</li>
<li>Pour wine over mixture and stir until evaporated.</li>
<li>Add 1 1/2 cups of stock and stir. Simmer until absorbed.</li>
<li>Continue to add stock 1/2 cup at a time, stirring frequently and adding more liquid when the previous is absorbed. </li>
<li>While the rice is cooking whisk together egg yolk, cream, and lemon zest.</li>
<li>Continue until rice is al dente (soft with a little bit of a bite), you may not need all of the stock. </li>
<li>Stir in egg/zest mixture, rosemary, remaining butter and lemon juice. Cover and allow to sit 10 minutes.</li>
<li>Serve topped with freshly ground black pepper and Parmesan cheese.</li>
</ol>
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<br />Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-22541708128465336572012-12-14T10:49:00.001-08:002012-12-14T10:50:08.921-08:00Soups: Updated (and snow)<div class="separator" style="clear: both; text-align: left;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fkknTszoIBx3yODVKJSYla9_ZjqfMrXJjuoHblAgRu19gGudkTwNBXCxXiI3e6RtejD5jpMP0yxan8psppgtXkpIZpArHxuixZ71mOa-1CHOhljJP8JhpacwzPKCDH_MeI9D82DC8rJo/s1600/blog_car.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fkknTszoIBx3yODVKJSYla9_ZjqfMrXJjuoHblAgRu19gGudkTwNBXCxXiI3e6RtejD5jpMP0yxan8psppgtXkpIZpArHxuixZ71mOa-1CHOhljJP8JhpacwzPKCDH_MeI9D82DC8rJo/s320/blog_car.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Car Cleaning Post Snow</td></tr>
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Last weekend we got a healthy dumping of snow (15 inches), and it looks like we are slated for another storm tonight. I have been busily finishing the last of my shopping and non-edible homemade gifts. Tomorrow I will start making some edible treats for Colorado friends before we head to Seattle for festivities including an adapted Italian Seven Fishes Christmas Dinner with my wonderful family. More to come on that later.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjESWrOAabxFCeVSI3sIPTQCBwquR_iQXjqBqcBxCT-lu9csoKpn7hNbf6zsZ8rAaj4xBhCbRtLs5p5QtTJocbB927lEjxIeu0Gn_Imu2GXzaVWa7gdpBj3Mpr4TS1NQ3Y5SD9pWfHV1Z/s1600/blog_DSC_1859.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjESWrOAabxFCeVSI3sIPTQCBwquR_iQXjqBqcBxCT-lu9csoKpn7hNbf6zsZ8rAaj4xBhCbRtLs5p5QtTJocbB927lEjxIeu0Gn_Imu2GXzaVWa7gdpBj3Mpr4TS1NQ3Y5SD9pWfHV1Z/s320/blog_DSC_1859.JPG" width="320" /></a><br />
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Today's post is really just a quick update to let you know that I have recently made and updated the recipes for two of my favorite vegetarian soups and added pictures as well. I wrote or adapted the recipes for <a href="http://sensiblygourmet.blogspot.com/2010/12/black-bean-soup.html" target="_blank">Black Bean Soup</a> and <a href="http://sensiblygourmet.blogspot.com/2010/10/peruvian-specialty-with-few-twists.html" target="_blank">Quinoa Soup</a> a couple years ago, but they remain a favorite staple. Enjoy and Happy Christmas (season)!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMALn1c9CUuzdUuOBd6eQeiM2vrjymfk0lI-HP6lfcW0cigW1pZAQ85tQYWPuCFv2i0oKp5GFbKlb2xa4TE6_jpr-cxoNum8F-we4CKQZKDONwa9Vksc4PCbd8552oxk-KvUiYkRAFvnx/s1600/blog_DSC_1844.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMALn1c9CUuzdUuOBd6eQeiM2vrjymfk0lI-HP6lfcW0cigW1pZAQ85tQYWPuCFv2i0oKp5GFbKlb2xa4TE6_jpr-cxoNum8F-we4CKQZKDONwa9Vksc4PCbd8552oxk-KvUiYkRAFvnx/s320/blog_DSC_1844.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monty the Tree</td></tr>
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-74928301408626789132012-12-07T12:17:00.000-08:002012-12-07T13:13:28.170-08:00Holiday Gift Guide 2012We are taking a break from the regularly scheduled Friday Links to talk about gifts for your favorite chefs and foodie loved ones. There are a few qualities that I think make a wonderful gift: thoughtfulness, utility, and creativity. Give gifts that will become treasured pieces, and learn to understand what your friend or family member would want and use. Be thoughtful, not hasty, this Christmas. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDopKa-ZRaCm0vQJDl2IZk_yiAA_1O_ZRgaLGpj-L5wQbrepAtARr9cVYVN_kuQVQ5lOh0sdqDktXiMeIr0WlYVilPnIju9uSJTQOiyEYF_aDoRqVtgAAfcCFEgWfwgLoucbIK-G66UUj/s1600/board.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDopKa-ZRaCm0vQJDl2IZk_yiAA_1O_ZRgaLGpj-L5wQbrepAtARr9cVYVN_kuQVQ5lOh0sdqDktXiMeIr0WlYVilPnIju9uSJTQOiyEYF_aDoRqVtgAAfcCFEgWfwgLoucbIK-G66UUj/s320/board.jpg" width="320" /></a></div>
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The Handcrafted: <a href="http://www.etsy.com/listing/112337718/rustic-reclaimed-natural-edge-wood" target="_blank">Rustic Natural Edge Bread Boards</a> from this one man Etsy shop are a unique but useful kitchen tool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLpOWtLCQDXql3bvckVhNT69B-tIzrd0OdvLTL8Zs3hp4FE550ISaNtU0zZ-uvZS4eX_tKGxZE8TOR73ueJ5v4NQpMc7tGQtM1qCPFt4EkpeJ7gzPN_SrE3c87R5Mmw-SnH4vOLV6OO6F/s1600/zester.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLpOWtLCQDXql3bvckVhNT69B-tIzrd0OdvLTL8Zs3hp4FE550ISaNtU0zZ-uvZS4eX_tKGxZE8TOR73ueJ5v4NQpMc7tGQtM1qCPFt4EkpeJ7gzPN_SrE3c87R5Mmw-SnH4vOLV6OO6F/s320/zester.jpg" width="320" /></a><br />
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The Stocking Stuffer: the <a href="http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_sc_1?ie=UTF8&qid=1354823140&sr=8-1-spell&keywords=microplane+zes" target="_blank">Microplane Grater/Zester</a> is a perfect tool for new and seasoned cooks. The sharp, well designed blades make easy work of citrus, ginger, and anything else.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2FeNZDa4ZF8CF-gh4xUolQHzqb8BoKGo7sO82YbncbFnuPJzFOy5kXRdlSDTGN2aVAzbeKmq_fHHZT4YoK8XvApDRChHi-r-pwMpUxMFItc-Z5gJ7856JnRKr6apQyb-FvpLA1A5UaFG/s1600/measure.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2FeNZDa4ZF8CF-gh4xUolQHzqb8BoKGo7sO82YbncbFnuPJzFOy5kXRdlSDTGN2aVAzbeKmq_fHHZT4YoK8XvApDRChHi-r-pwMpUxMFItc-Z5gJ7856JnRKr6apQyb-FvpLA1A5UaFG/s320/measure.jpg" width="213" /></a><br />
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The Delicate: these <a href="http://www.anthropologie.com/anthro/product/home-kitchen/20097630.jsp" target="_blank">Peony Measuring Cups</a> go far beyond the typical stainless set meshing utility with beauty. They nest for easy storage, and are so pretty you will want to put them out on display.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ljZmwxPlDoRzZKqYywE5Y-0iApkoluDBcG-z6V-Hp2l6UbrAVOWVfM14T_orj6-5x8puKWq4QIys3Ct-78a4CaZK81xFsr2W6DSjFJ9Fxyd0k32k4iG72mDhYgPUqzfJnStQPcs9YkAx/s1600/coccette.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ljZmwxPlDoRzZKqYywE5Y-0iApkoluDBcG-z6V-Hp2l6UbrAVOWVfM14T_orj6-5x8puKWq4QIys3Ct-78a4CaZK81xFsr2W6DSjFJ9Fxyd0k32k4iG72mDhYgPUqzfJnStQPcs9YkAx/s320/coccette.jpg" width="320" /></a><br />
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The Splurge: the <a href="http://www.amazon.com/Staub-5-Quart-Oval-Cocotte-Black/dp/B000AXW21W/ref=sr_1_7?ie=UTF8&qid=1354823455&sr=8-7&keywords=staub+cocotte" target="_blank">Staub Oval Coccette</a> is a tool built to last a lifetime. This cast iron twist on a traditional dutch oven is a true workhorse in the kitchen. The enamel makes a beautiful dish that is also non-stick, non-toxic, and easy to clean. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnuF_ZBGhHSv50FFa4AXXU5e_ztrQqcp5vdKR9b9C0Uytk9xOnVhRlIOZ9LMYd7HVxNcT4xuY7ceNk2izRy_9W3Y-AbdNGRrC12rpYmeu-3VS81c3gPODnl45SasgRQjo9gZII0gyouwq/s1600/sprouted+kitchen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnuF_ZBGhHSv50FFa4AXXU5e_ztrQqcp5vdKR9b9C0Uytk9xOnVhRlIOZ9LMYd7HVxNcT4xuY7ceNk2izRy_9W3Y-AbdNGRrC12rpYmeu-3VS81c3gPODnl45SasgRQjo9gZII0gyouwq/s320/sprouted+kitchen.jpg" width="285" /></a></div>
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The Cookbook: <a href="http://www.amazon.com/Sprouted-Kitchen-Tastier-Whole-Foods/dp/1607741148" target="_blank">The Sprouted Kitchen</a>, by star blogger <a href="http://www.sproutedkitchen.com/" target="_blank">Sara Forte</a> has wonderful recipes focused on whole foods that nourish the body. With beautiful photography and spot-on recipes, this gift will thrill cooks of all abilities.<br />
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Need more ideas? Check out 2011's <a href="http://sensiblygourmet.blogspot.com/2011/12/five-gifts-for-food-lovers.html" target="_blank">gift guide</a>.Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0tag:blogger.com,1999:blog-8460777891682717631.post-22730422616610188082012-12-03T16:19:00.000-08:002012-12-03T16:19:13.716-08:00Healthy Treats: Raw Brownies<div style="text-align: right;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dUL0YpTTvZF2VCutJbUpw3dO6DHBBkTODusrSHcpUrtECMEIb19Z04YAsecRI6eRrW6J2Z9d1PDVwkdUhA8T9t4eSVTUIe7wJHEwhYGRtAoG0XHTrcQF7P63mXIi-r61hpfz-W1-9oFy/s1600/DSC_1853.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dUL0YpTTvZF2VCutJbUpw3dO6DHBBkTODusrSHcpUrtECMEIb19Z04YAsecRI6eRrW6J2Z9d1PDVwkdUhA8T9t4eSVTUIe7wJHEwhYGRtAoG0XHTrcQF7P63mXIi-r61hpfz-W1-9oFy/s320/DSC_1853.JPG" width="320" /></a>Praise Ullr (or whomever you attribute snowfall to), we woke up to a much needed coat of white this morning, and forecasts are calling for more in the near future. Our sad slopes have been missing their white sheen, and friends and neighbors gathered last week to celebrate the full moon with a winter-wishing bonfire. The lack of powder has kept me home-bound, dreaming up genius (I think) homemade holiday gifts. I am almost done shopping, and in the midst of a few projects (which I might share next year if they succeed), which is a Christmas record for me. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3wX8WCDKVnARmPnDD70qEJMwzDl-zFAL_iPkOew5dyVr5vbidhp2irO2U556sGx4kd2iuJ2IWlxBZTUsr6iFubAI2AGAEZVZ0HpC-TqqsRydPp519pI3GLXBzSgQpDerVED-pfIS3ro5/s1600/IMG_0217.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3wX8WCDKVnARmPnDD70qEJMwzDl-zFAL_iPkOew5dyVr5vbidhp2irO2U556sGx4kd2iuJ2IWlxBZTUsr6iFubAI2AGAEZVZ0HpC-TqqsRydPp519pI3GLXBzSgQpDerVED-pfIS3ro5/s320/IMG_0217.JPG" width="239" /></a><br />
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One thing I have not started yet is baking. While I love the abundance of butter and chocolate and sugar, and an excuse to eat it, sometimes I want sweets that are kinder to my waistline. If you are on the hunt for a lighter treat, a fairly healthy snack, or something that satisfies your vegan and gluten-free friends, these are a knockout. They taste like a home-made Larabar, with sweetness from dates and coconut, protein from nuts, and a deep chocolate flavor from raw cacao. <br />
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Raw Brownies</div>
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<i>barely adapted from <a href="http://mynewroots.blogspot.com/2011/04/raw-brownie.html" target="_blank">My New Roots</a></i></div>
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<li>2 cups walnuts</li>
<li>1/2 cup raw unsweetened coconut flakes</li>
<li>1 cup raw cacao (if you are not worried about these being raw or the increased nutritional value, unsweetened cocoa powder is a fine substitute)</li>
<li>1/4 teaspoon sea salt</li>
<li>5-7 whole medjool dates, pitted</li>
<li>1/2 cup raw almonds, coarsely chopped</li>
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1. Process walnuts in food processor until finely chopped, add coconut and pulse a few more times until combined.</div>
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2. Add cacao and salt and pulse to combine.</div>
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3. While the processor is running, add the dates, one at a time, until the mixture begins to come together and can be pressed into the processor with your fingers.</div>
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4. Remove blade from food processor and loosely mix almonds in.</div>
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5. Press mixture into an 8x8 inch square baking dish lined with waxed paper and chill in the refrigerator or freezer for at least 30 minutes before cutting.</div>
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Ashleyhttp://www.blogger.com/profile/09670391388402282017noreply@blogger.com0