tag:blogger.com,1999:blog-23922161124665769652024-03-13T21:19:04.757-07:00brown sugar and baconUnknownnoreply@blogger.comBlogger235125tag:blogger.com,1999:blog-2392216112466576965.post-7735668335660336992015-11-10T09:44:00.000-08:002015-11-10T09:44:21.854-08:00Cider-Braised Pork Butt <div class="separator" style="clear: both; text-align: center;">
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The mister and I celebrated 8 years of wedded bliss last week and, as you can probably guess, we prefer to celebrate special occasions with good food and not gifts. And when the food is this good, who needs a present? </div>
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***Disclaimer- The mister actually bought me a lovely letterpress card and a gift card to my favorite local paperie, <a href="http://www.wildinkpress.com/pages/brick-mortar" target="_blank">Wild Ink Press</a>, and I didn't buy him a damn thing. But I did spend all day cooking for us, so that counts for something, yes?</div>
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I am sorry for the slightly blurry, not so pretty photos. By the time I started snapping photos I had 3 things going on at once and I was in a hurry, hurry, hurry.</div>
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Back to the pork.</div>
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<a href="http://fakeginger.com/2014/10/20/slow-cooker-apple-cider-braised-pork/" target="_blank">This is the recipe I used</a>, from Fake Ginger, and I just made a few changes. I added a couple tablespoons of </div>
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Bulleit bourbon to the skillet after I softened and slightly caramelized the (1yellow) onion (instead of shallots). I also used 2 bay leaves instead of 1, simply because I love the subtle flavor of bay and wanted that to come through a bit more. My last tweak was that when I was reducing that luscious sauce I added another couple tablespoons of bourbon and some more apple cider and a little fresh lemon juice, just to brighten and freshen up the flavor of the long-cooking sauce. </div>
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Make this. Eat this. Freeze half. </div>
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Your welcome.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-33189595120908279742015-07-19T19:33:00.000-07:002015-07-20T07:52:20.744-07:00Johnson's U Pick Farm (Gridley)<div class="separator" style="clear: both; text-align: center;">
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Hello there.</div>
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I am still here.</div>
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And I have been busy!<br />
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Yesterday, as the sun made it's way up into the wide blue sky, my mama and I drove to Gridley to <a href="http://www.johnsonupickfarm.com/" target="_blank">Johnson's U Pick Farm</a>. It was a perfect morning for picking-- sunny, slightly breezy and cool, cool, cool. All the fruit, vegetables and berries are booming right now at the farm so now (now!) is the time to make the short drive and get your u pick on.</div>
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There is a glut of tomatoes at the farm, and my 10 pounds of tomatoes and my mom's 20 pounds didn't even make a teeny, tiny dent in the abundance available.<br />
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Along with the tomatoes, I also picked grapes, peaches, zucchini, basil, jalapenos, strawberries, green and red bell peppers. Earlier in the season we spent the morning (really, picking only took 30 minutes, the rest of the time Nix was playing) there and came home with 8 pounds of blueberries, blackberries and strawberries.<br />
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Oh, and it only cost $14 for all those berries.<br />
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For reals.<br />
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There is a swing set, toddler slide, play kitchen and various toddler lawnmowers and cars here and there to keep the children busy while you pick. They also have chickens, a kitty and a sweet piggy named Zero.<br />
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Yesterday was my third time there this season and don't be surprised if you hear that I went back for more, more, more. The prices are amazingly low, the produce is delicious, the family that owns the farm is kind and helpful and it is a great family outing.</div>
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I just wrapped up day 1 of my cooking frenzy week, I want to make the most of all this fresh, tasty abundance. Today I made-- 2 batches of <a href="http://smittenkitchen.com/blog/2010/01/tomato-sauce-with-butter-and-onions/" target="_blank">Marcella Hazan's tomato sauce</a> (always.), a couple jars of fire-roasted salsa with chipotle and a bacon, onion and spinach frittata for dinner. Tomorrow I plan to make pesto and pizza sauce. On Tuesday I have ratatouille, zucchini noodles and zucchini fritters on the agenda.<br />
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I highly recommend you get up early, grab a cup of coffee from your favorite cafe and hit the 99. Johnson's U Pick Farm is just a 30 minute drive south and SO worth the drive. The farm is open on Wednesdays and Saturdays.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-10950002560537376942015-02-16T09:31:00.000-08:002015-02-16T09:31:20.867-08:00slow cooker korean grass-fed short ribs<div class="separator" style="clear: both; text-align: center;">
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I am basically throwing this recipe up while the toddler inhales his breakfast so it will be a quickie!</div>
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<a name='more'></a>Some lovely friends of ours made this for us when we went over there on Superbowl Sunday and I must say it was the best damn football-related food I have ever had the pleasure of ingesting.<br />
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The recipe hails from America's Test Kitchen, the holy land of recipes, if you ask my husband and me. The recipe i will link to below is from nomnom paleo and is just a paleo-friendly version of the ATK recipe. If you are paleo-inclined, then go right on ahead and follow the recipe exactly as she has it. If you want to make it the "regular" way just sub soy sauce for the coconut aminos, skip the fish sauce (the combo of the soy + fish sauce would make it too salty) and use regular vinegar in place of the coconut vinegar.</div>
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<a href="http://nomnompaleo.com/post/3762844557/slow-cooker-korean-grass-fed-short-ribs" target="_blank"><u><b>Slow Cooker Korean Grass-Fed Short Ribs </b></u></a></div>
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We picked up our short ribs from <a href="http://thedivideranch.com/cattle.html" target="_blank"><b>Divide Ranch</b></a> at the Farmer's Market. </div>
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The long cooking time transforms these meaty little ribs into something tender and full of flavor that pairs oh-so-nicely with a soft pile of polenta, mashed potatoes or rice. It would be blasphemy NOT to serve these on top of some sort of starch to soak up all the delicious, savory juices.</div>
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<!--more-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-1629684374792532362015-02-09T10:04:00.000-08:002015-02-09T10:05:14.374-08:00Llano Seco Unit (Wildlife Refuge)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUM85H8DfhIXqo7sKFLbs40QlGXV-T0w7wAIPp5Wp-CFCEiEwRbrEzirIVmZE4FTpIpaMHXNuyzKmNxdjLKXa1Z6mqd5fckMT3O5vwg4i3KaQEGwgOPigl0XF_kZCSfgVX6Rnc2gFOzO8/s1600/10460713_10205233530373883_7182710142391070754_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUM85H8DfhIXqo7sKFLbs40QlGXV-T0w7wAIPp5Wp-CFCEiEwRbrEzirIVmZE4FTpIpaMHXNuyzKmNxdjLKXa1Z6mqd5fckMT3O5vwg4i3KaQEGwgOPigl0XF_kZCSfgVX6Rnc2gFOzO8/s1600/10460713_10205233530373883_7182710142391070754_n.jpg" height="400" width="400" /></a></div>
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Have you ever visited the Llano Seco Unit? It is a scenic place to take a leisurely walk, with or without small humans. The toddler had a great time running up and down the wooden ramp/platform area. There are plenty of birds to watch and listen to and its a pretty sweet place to watch the sun sink slowly into the horizon.</div>
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He also discovered the mother load of all puddles and would have been perfectly happy just stomping and throwing pebbles into all afternoon.</div>
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Beware--it is WINDY out there. It wasn't terribly cold just super gusty so dress accordingly! Next time we go we will pack a snack or two and some steaming hot cocoa to enjoy on the viewing platform. </div>
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Check out <a href="http://www.fws.gov/refuge/North_Central_Valley/Llano_Seco_Unit.html" target="_blank"><u><b>their page</b></u></a> for more information on Llano Seco and for easy directions. It is just a short 15 minute drive West of Chico.</div>
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This is going to be a lickedy-split QUICK post because I am doing this while the toddler sleeps and I still have lunch/shower/resting to attend to before i hear his cries of, " mama, mama, mamamamama!" when he wakes.</div>
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So, onward.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8JR0TEWEZCEitstG_fGMXYJPOkWW38NaAWpacBi2-nJmv2zYiN_t0lLxoETwDRPges6AlnsCkzPCIR6MA_6U4qRXU_BYh0VIxjpJ37aOnUt3JH5LwGaAVRBO5TJ0NiJxz5-qysU0TS8/s1600/250528_10205115956434608_8917317341872853577_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8JR0TEWEZCEitstG_fGMXYJPOkWW38NaAWpacBi2-nJmv2zYiN_t0lLxoETwDRPges6AlnsCkzPCIR6MA_6U4qRXU_BYh0VIxjpJ37aOnUt3JH5LwGaAVRBO5TJ0NiJxz5-qysU0TS8/s1600/250528_10205115956434608_8917317341872853577_n.jpg" height="311" width="400" /></a></div>
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The mister was telling me the other day about the need for us to up our vegetable game since I tend to fall back on steamed broccoli or simple salads as our veggie side on a pretty regular basis. We also want to try to make the veggies a little more appealing to the wee one since he has been shunning them like nobody's business lately.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNnF3gHOl3XX-Gyrv7sL_9P1Dep39agt3dyPws8o8UJy4Ef1eOrZGbWeoE9Uu0P1hMlN39F6NMQF3JSdKb6GwKi1X_Ed3c0BTic7y1lElP9raPiDY5mAa09PZiWGsjCoDZPREA04k1Og/s1600/14032_10205115956634613_1435730811437828234_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNnF3gHOl3XX-Gyrv7sL_9P1Dep39agt3dyPws8o8UJy4Ef1eOrZGbWeoE9Uu0P1hMlN39F6NMQF3JSdKb6GwKi1X_Ed3c0BTic7y1lElP9raPiDY5mAa09PZiWGsjCoDZPREA04k1Og/s1600/14032_10205115956634613_1435730811437828234_n.jpg" height="266" width="400" /></a></div>
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I took stock of what we had around the house and searched the computer for a bit and this is the mish-mash mix up of a few recipes that caught my eye.</div>
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Let me say that these are seriously delicious. Seriously. Delicious. The cauliflower tastes and acts more like a potato and so these really and truly taste like a big, jacked-up tater tot and you can rest easy knowing that they are pretty damn healthy since they are made with cauliflower, spinach, egg, just a little panko and cheese and cooked in olive oil. If you have any broccoli, carrot or zucchini in the house, go ahead and add whatever you want in.</div>
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They are perfectly delightful all on their own, but they could be even tastier if you dipped them in a little warm mainara sauce or a lemon aioli.</div>
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<b><u>Cauliflower + Spinach Bites</u></b></div>
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3/4 head cauliflower, cut up into large-ish chinks and steamed for 5-7 minutes until tender, then mashed into little florets with a potato masher</div>
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1/4 yellow onion, diced</div>
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4 cups spinach, chopped small</div>
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1/4 cup panko (you could use more but this was all I had left)</div>
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1/2 cup shredded sharp/med cheddar</div>
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1/4 cup parmesan</div>
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1 egg </div>
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fresh lemon juice</div>
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olive oil</div>
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s+p</div>
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Saute the onion in a little olive oil until soft, 5 minutes or so. Add the chopped spinach and saute until the spinach wilts down nicely, another 3 minutes or so. season with salt + pepper.</div>
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In a large bowl, add the panko, egg, cheeses, lemon juice (maybe 1tsp), s+p. Once the cauliflower has cooled a little, add to the large bowl and mix everything well. </div>
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I added smoked paprika because I have been on a big smoked paprika kick lately so feel free to do the same. You could also add in some fresh Italian parsley.</div>
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Form 1 small patty and cook in some olive oil over medium heat for about 3 minutes per side. Be gentle when flipping it. When it has cooled slightly, give it a taste. I like to do just 1 patty first so that I can check my seasoning. Now you will know if the mixture needs more lemon, salt, pepper or smoked paprika. If the patty is falling apart, add more panko.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-28723446527305821222014-10-16T13:13:00.000-07:002014-10-16T13:13:56.349-07:00cheddar bay biscuits and the day i ate 4 biscuits and really wanted to eat 3 more<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZqxQXNGEProqlfbV13H_aiGCao8JsAFtkRXejipgqcRXDb75phy0FmrEgayJqpKJh-EJ_aEI9cG8WUpPYfIyl_43NCVzTGJ1-45SiQnjlDWazt0MwZdnodhyphenhyphenZUe6UmYRAAEZCDk3ses/s1600/10514546_10204363650707435_4785629627692178082_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZqxQXNGEProqlfbV13H_aiGCao8JsAFtkRXejipgqcRXDb75phy0FmrEgayJqpKJh-EJ_aEI9cG8WUpPYfIyl_43NCVzTGJ1-45SiQnjlDWazt0MwZdnodhyphenhyphenZUe6UmYRAAEZCDk3ses/s1600/10514546_10204363650707435_4785629627692178082_n.jpg" height="400" width="345" /></a></div>
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i want you to know, dear friends, that what i said in the title of this post is true- i inhaled 4 of these and may have just kept on going until there was nothing left but crumbs, but my good sense came back and told me that was a bad idea. i had already posted photos on facebook and my husband would have found out the truth.</div>
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yes, that is all that stopped me.</div>
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the recipe is a simple one from <a href="http://www.browneyedbaker.com/red-lobster-cheddar-bay-biscuits-recipe/" target="_blank"><b>brown eyed baker </b></a>and it comes together fast, fast, fast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCP1Bl5uFGED56ZZ-khcr4_0N1I-_6nTqtbJLQOtgI7KHn11rH8gZaaCAJpYpx0M7EEh6ZYe76sMSZrg6RrDSyagdl4tiXuxsdYxBbFUovW4st0u3Ksr2YLOrNsRs5i-ykeDpxp4OAIBw/s1600/10626719_10204363567225348_1150228966076884420_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCP1Bl5uFGED56ZZ-khcr4_0N1I-_6nTqtbJLQOtgI7KHn11rH8gZaaCAJpYpx0M7EEh6ZYe76sMSZrg6RrDSyagdl4tiXuxsdYxBbFUovW4st0u3Ksr2YLOrNsRs5i-ykeDpxp4OAIBw/s1600/10626719_10204363567225348_1150228966076884420_n.jpg" height="297" width="400" /></a></div>
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if you don't happen to have any buttermilk on hand, no worries, because neither did i. just measure out the cup of whole milk and then add juice from 1/2 a lemon and let sit for 5 minutes or so. the result will be slightly curdled-looking milk. </div>
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voila! buttermilk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuh_5mTzKqz2aC4yUI8ffDbv9QqTR_RA-Pm_Lvv26UqJKPWlaoU2-TCcyv1JpX6VBz-nBNf9Z_Ms7MYxXpW8zJPz1Qm4zKcDg2nc2qg43-mwDh1PuBx32dJLfTqdA_ThHeN-mWQL8HCc/s1600/10685448_10204363651707460_9189436115457114072_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuh_5mTzKqz2aC4yUI8ffDbv9QqTR_RA-Pm_Lvv26UqJKPWlaoU2-TCcyv1JpX6VBz-nBNf9Z_Ms7MYxXpW8zJPz1Qm4zKcDg2nc2qg43-mwDh1PuBx32dJLfTqdA_ThHeN-mWQL8HCc/s1600/10685448_10204363651707460_9189436115457114072_n.jpg" height="292" width="400" /></a></div>
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i omitted the cayenne simply because i couldn't find it in my mess of a spice drawer. </div>
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(***note to self- organize spice drawer)</div>
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they come out fluffy and tender, slightly crisp on the exterior, buttery, cheesy, and just a wee bit garlicky. oh you know--perfection.</div>
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<u><b>cheddar bay biscuits</b></u></div>
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via brown eyed baker</div>
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2 cups all-purpose flour</div>
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2 teaspoons baking powder<br />
½ teaspoon baking soda<br />
1 teaspoon granulated sugar<br />
¾ teaspoon salt<br />
½ teaspoon garlic powder<br />
¼ teaspoon cayenne pepper<br />
4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)<br />
1 cup buttermilk, cold<br />
½ cup unsalted butter, melted and cooled for 5 minutes<br />
For the Topping:<br />
2 tablespoons unsalted butter, melted, divided<br />
½ teaspoon garlic powder<br />
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)<br />
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1. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.</div>
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2. In a large bowl, whisk together the flour, baking powder, baking
soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar
cheese; set aside.</div>
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3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.</div>
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4. Add the buttermilk mixture to the flour mixture and mix gently
with a rubber spatula just until a dough forms and no dry ingredients
remain. Use a greased ¼-cup measuring cup to scoop out portions of
dough. Place on the prepared baking sheet, leaving a little more than an
inch between biscuits.</div>
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5. Bake until the biscuits are golden brown, about 12 minutes. While
the biscuits are in the oven, stir together the 2 tablespoons melted
butter, garlic powder and parsley. Remove the biscuits from the oven and
immediately brush with the topping mixture. Allow to cool for at least 5
minutes before serving. Leftovers can be stored in an airtight
container or zip-top back at room temperature for up to 3 days.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-64266810535604089052014-08-12T13:12:00.001-07:002014-08-12T13:22:38.823-07:00soft banana oat bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpvO6Hd2GN8fUadZGXRDFB3XZBPRqcmL2GIf1ZqEr4ch1IHZkMJPDYUXf2e3D5CkEt5KdSGsiplRUUASb0RbGWqYh2YCj_p_S4JRxqecMkHBv0Rga1zL7-WaWjXc8Q-XkxKlHl8iI7w0/s1600/10612559_10203834060468010_6821765674211958072_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpvO6Hd2GN8fUadZGXRDFB3XZBPRqcmL2GIf1ZqEr4ch1IHZkMJPDYUXf2e3D5CkEt5KdSGsiplRUUASb0RbGWqYh2YCj_p_S4JRxqecMkHBv0Rga1zL7-WaWjXc8Q-XkxKlHl8iI7w0/s1600/10612559_10203834060468010_6821765674211958072_n.jpg" height="400" width="400" /></a></div>
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you know how toddlers can quickly get obsessed with one specific food and then latch on like there is no tomorrow? nixon has been mildly (ok, not so mildly) obsessed with belvita brand banana bars lately, and though they are a decent snack (low in sugar, high in fiber), i felt like i could save a little money and make a copy of them that had a better texture and a more pronounced banana flavor.</div>
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and i did!</div>
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<a name='more'></a>i searched all my cookbooks and then online for a banana cookie or bar recipe that was fairly low in sugar and high in oats and wheat flour. i then searched pinterest and found a few contenders. the hardest part of making these bars was narrowing down which recipe i wanted to use as a template and then tweak to my liking. <a href="http://goldmedalflour.com/OurBakerBlog/Whole%20Wheat%20Peanut%20Butter%20Banana%20Oat%20Bars" target="_blank"><b>this</b></a> recipe from gold medal flour was the winner.<br />
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here's what i did--</div>
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<u><b>soft banana oat bars </b></u></div>
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2 cups old-fashioned oats</div>
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1 cup all-natural Whole Wheat flour</div>
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1 tsp cinnamon</div>
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1 tsp baking powder </div>
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1/4 cup light brown sugar</div>
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1/4 cup regular sugar </div>
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1 teaspoon vanilla
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1 large egg</div>
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2T softened butter </div>
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1 cup mashed very ripe banana (about 2 bananas)</div>
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<b>Directions:</b></div>
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1. Preheat oven to 350°F. Line an 8-inch square baking pan or dish
with parchment paper and spray with non-stick cooking spray. Set aside.</div>
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2. In a large bowl, whisk together the oats, flour, cinnamon and baking powder.</div>
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3. Using a whisk, beat
together the sugars, vanilla, butter and egg until well combined. Then add the banana and mix well.
Add the dry ingredients and mix until just combined. </div>
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4. Spread mixture evenly into prepared baking pan. Bake for 20-25
minutes. Let cool completely before lifting bars from pan and cutting
into squares. Store in an airtight container.</div>
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these bars tasted very close to the belvita bars only<i> better.</i> they had a hearty texture from the oats, are lightly sweet, and have a pronounced banana flavor. today is day 2 of them and they are still perfectly soft. next time i will up the cinnamon to 1 1/2 tsp because my boy loves cinnamon (and i do, too) and maybe try adding peanut butter (and reducing the sugar) and/or subbing honey in place of the reg sugar.</div>
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if you wanted to make this more of a dessert or treat, adding chocolate chips, peanut butter chips or chocolate chunks from a good quality dark chocolate bar would not be a bad thing at all. </div>
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i now have a homemade, organic, low sugar, high fiber food to offer nixon at breakfast, snacktime or in the car and i feel good about what he is eating (and he LOVES them!).</div>
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i'm a happy mama.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-64205674533947134552014-06-26T20:47:00.000-07:002014-06-26T20:47:12.036-07:00zucchini-carrot bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShpXqeBBNPYCec4JTZC97ujf03sc6OFOenrIExl6p_fDank_w_dyN9s9IsTRVQ8cCdRcxZiLXohyKWxjLUQm2PKE4XyWm14wxzlxlKFz5ptP8JoGreY_Y8RkXFGQ8dzyJmXo0TH3dDqI/s1600/10514681_10203510255013076_4438990870976665678_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShpXqeBBNPYCec4JTZC97ujf03sc6OFOenrIExl6p_fDank_w_dyN9s9IsTRVQ8cCdRcxZiLXohyKWxjLUQm2PKE4XyWm14wxzlxlKFz5ptP8JoGreY_Y8RkXFGQ8dzyJmXo0TH3dDqI/s1600/10514681_10203510255013076_4438990870976665678_n.jpg" height="400" width="321" /></a></div>
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i am going to go ahead and say this--i think this is the best zucchini bread i have ever made. </div>
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and now i am going to say that i feel more than a little guilty saying that since i love (LOVE) my mama's zucchini bread. and i still do (i promise, mama), but this bread made me feel all virtuous since i had managed to add in not only zucchini but also carrots, i used white wheat flour (via trader joes) and i cut the sugar back by 1/2 cup. the resulting loaf was a slightly sweet, dense (in a good way) bread that was seductively spiced throughout with all-spice and cinnamon and still manage to have a tender crumb.</div>
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(this is where you hear angels sing, if you believe in that sort of stuff).</div>
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i was wary of altering the moisture content of this bread too much and so i ended up only using 1 large zuch and 1 med carrot but i have faith in this little loaf that it could handle another zuch AND another carrot.</div>
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i cut the sugar back to 3/4c and then added 1/4c honey but i would have done 1/2 sugar and 1/2 honey if i wasnt down to my last bits o' honey. i think some ground ginger could be a nice addition, maybe 1/2 tsp. if i had walnuts on hand, i would have ground them up (maybe 1/2 cup) pretty fine in the food processor and then added them in.</div>
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i happily ate this for breakfast with a little butter and also for dessert with a schmear of cream cheese.</div>
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<b><u>Zucchini Bread</u></b></div>
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Cook's Country Cookbook</div>
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recipe copied from <a href="http://community.tasteofhome.com/community_forums/f/30/t/189578.aspx" target="_blank"><b>taste of home</b></a><br /><br />Makes one 9-inch loaf<br /><br />Cut large zucchini in half length-wise and scoop out the seeds with a spoon before shredding.</div>
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<br />2 zucchini</div>
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2 medium carrots<br />2 cups white wheat flour (trader joe's)<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />1 teaspoon cinnamon<br />1 teaspoon ground allspice<br />1/2 teaspoon salt<br />1 cup sugar or 1/2c sugar +1/2c honey<br />1/4 cup plain yogurt<br />2 large eggs<br />1 tablespoon lemon juice<br />6 tablespoons unsalted butter, melted and cooled<br /><br />1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.<br /><br />2.
Shred and squeeze zucchini*. Whisk flour, baking soda, baking powder,
cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs,
lemon juice, and butter in bowel until combined. <br /> </div>
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Using the coarse holes on a
box grater, grate the zucchini, peel and all. Place the grated zucchini
in a clean dish towel and wring out as much liquid as possible. <br /><br />3.
Gently fold in yogurt mixture and zucchini into flour mixture suing
spatula until just combined. Transfer batter to prepared pan.<br /><br />4.
Bake until golden brown and skewer inserted in center comes out with a
few crumbs attached, 45-55 minutes. Cool for 10 minutes, then turn out
into wire rack to cool for at least 1 hour. (Bread can be wrapped in
plastic and stored at room temperature for 3 days.)</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-14237227142799163512014-06-19T21:43:00.000-07:002014-06-19T21:43:23.510-07:00apricot breakfast crisp<div class="separator" style="clear: both; text-align: center;">
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every morning this week i woke up to bright sunshine, a squeaking toddler and a counter filled with apricots. as i fuddled around making the morning coffee (pour cold water into the electric kettle, measure and grind coffee beans, wait for water to boil, pour water over ground coffee in french press, wait 4 minutes) i would spend those minutes thinking about what the day's apricot adventure would look like.</div>
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this week, i made a lovely little compote of bourbon, lemon juice and zest, sea salt and local honey and i dried a small batch of the apricots.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0Sdc-ISpFenMjF5iXNWtXk9iM-QIlW7fe9p8bRn_QY0noHxkinVy-MNfKOQV3Hu0qchHDD06R6svtWJam5mG3JFj24NsJVWBtk3kG74oatoq38DTLDLreKcsxmOO_isPUKdaFZIHIPg/s1600/1558495_10203459355260614_1605256961446709215_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0Sdc-ISpFenMjF5iXNWtXk9iM-QIlW7fe9p8bRn_QY0noHxkinVy-MNfKOQV3Hu0qchHDD06R6svtWJam5mG3JFj24NsJVWBtk3kG74oatoq38DTLDLreKcsxmOO_isPUKdaFZIHIPg/s1600/1558495_10203459355260614_1605256961446709215_n.jpg" height="400" width="400" /></a></div>
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each morning, as i sipped my first cup of coffee, and if nixon felt like letting me, i would flip through my cookbooks for some apricot inspiration and i was so pleased to stumble upon this recipe, from deb at smitten kitchen, for her apricot breakfast crisp.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhQNaAaRTVGO-2_0N0TCB_IrL5WnvTahir2AUuRICssszFmhkOAMe426wafEz1HgQqbx4oNKmFSf8ZbCj56akepG-9VSysgAlOqbZK4KxpahvbqD_SSZ0vAp3Xm4Vm1k7zGwVUnoVZSo/s1600/10408051_10203459356420643_3011021648993440304_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhQNaAaRTVGO-2_0N0TCB_IrL5WnvTahir2AUuRICssszFmhkOAMe426wafEz1HgQqbx4oNKmFSf8ZbCj56akepG-9VSysgAlOqbZK4KxpahvbqD_SSZ0vAp3Xm4Vm1k7zGwVUnoVZSo/s1600/10408051_10203459356420643_3011021648993440304_n.jpg" height="331" width="400" /></a></div>
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its a lovely balance of tart, sweet and crunchy and does double duty as breakfast (with a dollop of plain yogurt) and dessert (with a scoop of vanilla ice cream).</div>
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if you want the precise recipe, pop on over <a href="http://smittenkitchen.com/blog/2008/06/breakfast-apricot-crisp/" target="_blank"><u><b>here</b></u></a> and check it out but if you just want a general outline (and crisps are terrific for throwing together without a specific recipe) then see below.</div>
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basically, do this--</div>
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wash, pit and quarter about 1 pound of stone fruit or some sort of juicy little berry.</div>
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in baking dish--mix the fruit or berries with 1T or so of flour, a couple spoonfuls of sugar and a little nutmeg or cinnamon and mix it up.</div>
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for topping, mix 1/2 cup flour, 1/2 cup oats, 1/3 cup sugar (i did a mix of reg sugar and brown sugar), 4T melted butter, cinnamon, heavy pinch of salt, some chopped up almonds or walnuts. sometimes i add in a little almond or vanilla extract. mix until it clumps then dump onto the fruit and even it out a little.</div>
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bake at 375 or 400 degrees for about 30 minutes or until the top is a lovely golden brown and you just cant handle the amazing aroma filling your kitchen anymore.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-27985368896600912562014-06-12T08:52:00.001-07:002014-06-12T08:59:54.900-07:00dehydrator, maiden voyage<div class="separator" style="clear: both; text-align: center;">
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i am embarking on my food dehydrator's maiden voyage today and am looking for any tips or tricks that you have picked up from your food drying adventures.</div>
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our sweet old apricot tree is joyfully heavy with fruit again this year so i have plans for nixon and i to pluck a bucket of fruit today and get to work on drying the sweet little jewels for snacks, granola and homemade granola bars.</div>
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if you have any words of wisdom for me, please do share here in the comments or on my facebook page.</div>
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<b><i>bon voyage!</i></b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-90188509583913563692014-05-19T09:25:00.000-07:002014-05-19T09:25:42.404-07:00napa valley weekend, in photos<div class="separator" style="clear: both; text-align: center;">
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<a href="http://napavalleybiscuits.com/" target="_blank"><b>napa valley biscuits</b></a></div>
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<a href="http://mustardsgrill.com/" target="_blank"><b>mustard's</b></a> kitchen garden</div>
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<a href="http://compadresriogrille.com/" target="_blank"><b>compadres</b></a></div>
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<div style="text-align: center;">
<a href="http://bouchonbakery.com/yountville" target="_blank"><b>bouchon bakery/yountville</b></a></div>
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<div style="text-align: center;">
<a href="http://www.chandon.com/" target="_blank"><b>domaine chandon</b></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-7914853363269538712014-05-14T11:40:00.002-07:002014-05-14T11:40:57.143-07:00easy peasy roasted vegetable pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0HJc-iK_mUxdUp_GIQ1lRRFp5gNabMgfxDLYDsPsQcx3D1vqxaFazY4o0ehfw6JpipAJ7aS0CoeNbLeB6I8cYm4j8lwmp-S_4mP8YowLupSP8kmD9mn_p0f38od7mbNCc6d0ipvEkUg/s1600/10255817_10203202202031944_4803792222819344957_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0HJc-iK_mUxdUp_GIQ1lRRFp5gNabMgfxDLYDsPsQcx3D1vqxaFazY4o0ehfw6JpipAJ7aS0CoeNbLeB6I8cYm4j8lwmp-S_4mP8YowLupSP8kmD9mn_p0f38od7mbNCc6d0ipvEkUg/s1600/10255817_10203202202031944_4803792222819344957_o.jpg" height="298" width="400" /></a></div>
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consider this your new back pocket pasta dish. you know, the one that you can make anytime-- for yourself, your family and even for company. </div>
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it is another more-method-than-recipe kind of recipe and in case you haven't noticed, those are my most favored kind.</div>
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this is usually how i cook, and i love being able to share my cooking inspiration with you. i threw in zucchini, asparagus, broccoli and cauliflower but it would have been even more veggie-packed and filling with a red pepper and some eggplant. you could even roast an onion or a head of garlic and toss that in.</div>
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i really wanted the roasted vegetables to be the focus of this dish so i only cooked a little penne pasta, maybe 1/3 of a pound. </div>
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i added fresh lemon juice, olive oil, sun dried tomatoes and some of that flavorful oil that they are packed in, grated parmesan and salt and pepper to the pasta and vegetables as i tumbled them all together in a big wooden bowl. i used 1 head of broccoli, 1 head of cauliflower, 1 bunch asparagus and 2 zucchini. i had some chickpeas leftover in the fridge, so i tossed those in when i mixed the pasta and vegetables together at the end.</div>
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if i had some fresh basil or flat leaf parsley on hand, i would have happily added that to the mix.</div>
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basically-</div>
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cut up as many different vegetables as you like then arrange on 2 baking sheets, generously drizzle with olive oil, salt and pepper, toss and roast at 400 degrees for 20-30 minutes.</div>
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cook a little pasta and drain. place the veggies and pasta in a large bowl and add sun dried tomatoes, parmesan (or romano, asiago, goat cheese or blue cheese), lemon juice, salt, pepper and olive oil. gently mix it all together and taste, adding more cheese/lemon/olive oil/s+p as desired.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2392216112466576965.post-5168913148251298052014-05-01T14:42:00.002-07:002014-05-01T14:44:29.093-07:00shandytastic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxqHSqKOhyphenhyphenj1blCT4peCHVGaWEC-54BQoJ0wIpGSlqjg4wsC5rv9YkYF4CP0PjY0T96650EN2sEf8cI_fCIJVAOAV_vKSZBbB5dOBnlFFmVPP2p2OWioG3he5VdD2O6jtUy9rmWKzm3k/s1600/10177920_10203111085954099_1589541498178792017_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxqHSqKOhyphenhyphenj1blCT4peCHVGaWEC-54BQoJ0wIpGSlqjg4wsC5rv9YkYF4CP0PjY0T96650EN2sEf8cI_fCIJVAOAV_vKSZBbB5dOBnlFFmVPP2p2OWioG3he5VdD2O6jtUy9rmWKzm3k/s1600/10177920_10203111085954099_1589541498178792017_n.jpg" height="400" width="400" /></a></div>
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2/3 beer + 1/3 lemonade over a tall glass of ice = shandytastic.</div>
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shandyriffic.</div>
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shandy(mar)velous.</div>
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that is all.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-80903781370694765442014-04-30T13:27:00.000-07:002014-04-30T13:27:49.068-07:00babies and toddlers and shandys, oh my!<div class="separator" style="clear: both; text-align: center;">
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don't worry-- i know that from the blog post title you are seriously concerned that we are feeding our small humans beer + lemonade over here, but don't be silly, that would be wasteful and akin to alcohol abuse! </div>
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although, that just might help them all sleep better...</div>
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i have some friends and their small humans coming over late this afternoon for a little mama respite and social interaction for the grown ups and the wee ones. i'm currently patting myself on the back for not trying to clean til i pass out/decorate/generally over-stress about 3 mamas and their 4 children coming to play. usually, i would be cleaning up a storm while silently (or not so silently) cursing up a storm because why oh why won't this floor stay clean, and whose idea was it to get a dog that is so. damn. furry and jeezo! why do we have SO MANY DIRTY DISHES in the sink at all times???</div>
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but nope. not me. not this time.</div>
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i started a little play group with a few friends and the rule is that there are to be no pretenses. you do not have to look cute. hey! you dont wanna shower? slap on a little extra deodorant and come onnnnn over! the kiddo has jelly smeared all over his face and peanut butter in his hair? whatevs. you didn't have the desire/time/energy to sweep the floor, vacuum and finish those dishes in the sink? we don't effing care! we just want to have a little grown up conversation, let the kiddos have some social interaction and maybe have an ice-cold shandy while we are at it.</div>
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i know that these ladies couldn't give a shit less about how clean my house is or whether i made some lovely snacks or even if i have gotten around to showering today. and i love it.</div>
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have you had a shandy before? you have, right? no? shut the front door! you must get on this.</div>
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basically, it is a lager or pilsner style beer + lemonade. i have gotten fancy and made the lemonade from scratch before but i love a simple, refreshing cocktail and this is about as easy as you can get--</div>
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2/3 part lager style beer (this time i am trying trader joe's bohemian lager)</div>
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1/3 part lemonade</div>
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SHANDYTASTICNESS</div>
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serve over a tall glass of ice and feel free to add a couple lemon slices or some fresh mint. hell, feel free to make it 1/2 beer/1/2 lemonade or whatever mathematical equation makes you happy, happy, happy.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-37447450040146874062014-04-08T21:12:00.000-07:002014-04-09T16:01:47.428-07:00kale + ricotta ravioli with homemade tomato sauce (and a side of toddler and mama meltdown)<div class="separator" style="clear: both; text-align: center;">
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i had such high hopes for these homemade ravioli. and don't get me wrong, they turned out pretty amazing and i am a convert for homemade(ish) ravioli now that i know how simple(ish) it can be. </div>
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what i didn't factor into the equation was-- the mister coming home late from work (he works incredibly hard to support our little family and late nights once in a while have to be expected), the subsequent meltdown from the toddler because he was famished, add in that dada wasn't home and nix was missing him something fierce, and then the resulting mama meltdown that followed the toddler meltdown as i tried to boil water, finish filling the ravioli, puree the sauce, plate the wee one's food and soothe him (all at the same time, mind you) while keeping him out of the hot, hot, hot kitchen.<br />
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nixon needed dada and i needed a beer. don't judge.<br />
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there was a <i>whole lotta </i>melting down going on in this house tonight. </div>
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okee dokee, back to the ravioli.<br />
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they are made with wonton wrappers and i found mine at safeway in the aisle near the tofu. once you decide what you want to fill the wontons with, the rest is pretty simple. it goes by quickly if you mix up the filling ahead of time so the flavors can mingle and get all happy together, and then when it's time to assemble the ravioli, just prepare a little assembly line of wonton wrappers, filling, and a small bowl of water for sealing the edges.</div>
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i found the recipe in my everyday food magazine (martha stewart) and now that i know the method for making ravioli, i have all sorts of ideas for what to fill it with next. <a href="http://www.marthastewart.com/891850/kale-and-ricotta-ravioli" target="_blank"><b>here </b></a>is the original recipe.</div>
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i served ours with <a href="http://www.steamykitchen.com/8375-marcella-hazan-tomato-sauce-with-onion-butter.html" target="_blank"><b>marcella hazan's tomato sauce</b></a> because it is only the best.sauce.ever. </div>
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just think, if you have a little ricotta and some wrappers leftover, you could make some fried ravioli stuffed with ricotta, honey and cinnamon. </div>
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and maybe a little orange zest?</div>
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drizzled with chocolate? </div>
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yes, please.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-26851190920214625962014-04-06T19:40:00.000-07:002014-04-07T14:04:33.262-07:00chico love<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zMitIWZTzlrf4CijCNQiYh58V-mrcw8ON-dCOWUHAKRS7LlHLEaTsjmAXQ0bRxCsKTPgHkeiYlTlp7IT1DbUH8B7a8y9UeT1gBtbj6xuDKbO1yQZ0pBND2tiaf63Jib3iRq47NU-16g/s1600/10149834_10202904763956178_5740251175830941755_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zMitIWZTzlrf4CijCNQiYh58V-mrcw8ON-dCOWUHAKRS7LlHLEaTsjmAXQ0bRxCsKTPgHkeiYlTlp7IT1DbUH8B7a8y9UeT1gBtbj6xuDKbO1yQZ0pBND2tiaf63Jib3iRq47NU-16g/s1600/10149834_10202904763956178_5740251175830941755_n.jpg" height="400" width="400" /></a></div>
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(lower bidwell park)</div>
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we very recently had friends move to chico from san diego. they are friends from college days, and so they have lived here before, but its like a whole new town when you have been gone for 10+ years and are no longer in college AND you have a nearly one year old baby girl.</div>
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(sycamore pool)</div>
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i helped convince them to make the enormous move back to northern california, they didn't need much convincing since we all see life differently now that we have small humans to think about, but i did text her plenty of pics of classic chico moments over the last year or so to try to persuade her to choose chico as their new home.</div>
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(picnic at lower bidwell park near caper acres)</div>
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all those pics i sent her started me thinking about how much i truly, deeply and enormously love chico.</div>
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(spectacular autumn leaf show)</div>
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(november on the esplanade)</div>
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we moved back to chico when the mister was offered a great position at a growing local company. he loves his work and we find ourselves feeling incredibly blessed to have made our way back to chico, where we met in college when i moved into the apartment next door to him.</div>
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we have family in town and close by and a huge circle of friends with small children here.</div>
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we are so happy to have the barker family living in chico now, we look forward to sharing all these wonderful chico moments with them.</div>
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(cooling off at the river)</div>
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(one of the many, many pumpkin patches in the area)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCADUUEZwvtjBArZlYQSJY5-7OE9SOgzqJN2X_fpGbjk4571KxOceOzrfi3FiMn0FZuspqO8RJaGqRKWVxcxq-bST5RKD-QeI76-ZUkp3mT0bfUgXdQNGznJrUrk6UA5ixpQWRT8zxqug/s1600/DSC02130too.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCADUUEZwvtjBArZlYQSJY5-7OE9SOgzqJN2X_fpGbjk4571KxOceOzrfi3FiMn0FZuspqO8RJaGqRKWVxcxq-bST5RKD-QeI76-ZUkp3mT0bfUgXdQNGznJrUrk6UA5ixpQWRT8zxqug/s1600/DSC02130too.jpg" height="300" width="400" /></a></div>
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(orchard during a freeze)</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2hiThNe_Ug_sKdwO2bQvaYeuJ_-ttDeNVr7AC3CRCNX4WF6aD2HptXyuMsRE5Y5Kyn5VCsOZYfhVnDdHB2SFzQA4-2PIfxdPf9fw-U6cmxqJNLmyW3i_njlZW-b_8BMlCkceTMSorfc/s1600/DSC05472.JPG" height="300" width="400" /></div>
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(spring blossoms)</div>
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(summertime at table mountain)</div>
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we are eager to share all these places with them.</div>
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(upper park)</div>
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i see lots of hikes in our future.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVV8j6B8kzmUhzBqERkXnfyDs2KSN6PP8UCgPAXfChNZcqo9ZcXUWxWzK8IGwb7gEo0LLUD7cImc7Q6z7HMBK8ZHfkj9lSnIXqLc1QplgQ4xzfIgqG4zHMuI-C8t2aQDrGA6gtpH6r5sY/s1600/DSC08787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVV8j6B8kzmUhzBqERkXnfyDs2KSN6PP8UCgPAXfChNZcqo9ZcXUWxWzK8IGwb7gEo0LLUD7cImc7Q6z7HMBK8ZHfkj9lSnIXqLc1QplgQ4xzfIgqG4zHMuI-C8t2aQDrGA6gtpH6r5sY/s1600/DSC08787.JPG" height="300" width="400" /></a></div>
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(csu chico campus)</div>
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i see many strolls on our old campus, chasing the kiddos while they play hide and seek among the redwoods and toss leaves in the air.</div>
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(kite day in april, 20th street park)</div>
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(chico state university farm)</div>
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my love for chico has been rekindled and renewed.</div>
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mary- i hope your family gets settled in and comfortable here soon, in chico, your new home. i hope you are able to set your roots in and that they will grow deep, that the sadness of leaving san diego will be lessened by your love of your new home and its surrounding beauty.</div>
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welcome home! xo</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-28229124675161680012014-04-06T18:40:00.001-07:002014-04-06T18:51:00.949-07:00onion ring debate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLRoJCPye9e3S2_9unZ0QdFAF2PO-5FJXAJWPl8IyScKcqiQxqJpSzIsoej74HoHSBW7zWhM68IKWRIWCbw5w7ijNVH-JRNYyZKseV5YgySRnX4roS-ANZuNIT9Tuu_CETelF0SdYO4s/s1600/10157178_10202907693549416_6760021557365583660_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLRoJCPye9e3S2_9unZ0QdFAF2PO-5FJXAJWPl8IyScKcqiQxqJpSzIsoej74HoHSBW7zWhM68IKWRIWCbw5w7ijNVH-JRNYyZKseV5YgySRnX4roS-ANZuNIT9Tuu_CETelF0SdYO4s/s1600/10157178_10202907693549416_6760021557365583660_n.jpg" height="400" width="400" /></a></div>
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look at that little lovely up there. all hot and crunchy and craggy and fried to golden-brown perfection.</div>
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a perfect onion ring is a thing of simple and delicious beauty.</div>
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i don't often indulge in onion rings. even though i feel like they are truly good for my soul and my belly, i know that they aren't so good for my health (or ass!).</div>
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as i was eating dinner tonight, from burger hut, i started wondering about where you sweet chico folks like to get your onion rings. i love the rings at burger hut, the original ones, never (ever) the beer battered ones. i know there are two camps for onion rings and i am definitely the camp director for team breaded ring.</div>
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where do you get your onion rings? </div>
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please do share, i am fully prepared to do, um, research.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-48237012733319571182014-04-06T08:55:00.000-07:002014-04-06T08:55:57.752-07:00instagram grub<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvlfiHKS7M-2qYuYFFHrc3Kb8ctjlnpb_6urZcr_n7Eq57VcTdmtWZM_WmDMHWy2aAuIrgUkRBDxhdpvyiqobbr33bdF4S-UZvmXpNzARV7jr_rlb4E83JbSzrjrZPUQ2_8mpmdXmkw4/s1600/64868_10202855371001385_1389745324_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvlfiHKS7M-2qYuYFFHrc3Kb8ctjlnpb_6urZcr_n7Eq57VcTdmtWZM_WmDMHWy2aAuIrgUkRBDxhdpvyiqobbr33bdF4S-UZvmXpNzARV7jr_rlb4E83JbSzrjrZPUQ2_8mpmdXmkw4/s1600/64868_10202855371001385_1389745324_n.jpg" height="400" width="400" /></a></div>
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i am loving my new-to-me iphone 4, mainly for the camera and instagram.</div>
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above, making chicken broth to be used for chicken enchiladas (sauce) and lemon orzo chicken soup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8-3D33tr82G6ivvfysVDqQorwK_DWO3jun6AU8z2hi_ChyphenhyphenWuatGlFQDZnDxklYgKNhjByOMY6mpilnzOpz_t3EgeUbSfl9UCLxD_pv9FCiyv5tcvv5yRZcHmfATE3Hzdwhg5JyIzHnk/s1600/10153168_10202835887674314_1544545452_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8-3D33tr82G6ivvfysVDqQorwK_DWO3jun6AU8z2hi_ChyphenhyphenWuatGlFQDZnDxklYgKNhjByOMY6mpilnzOpz_t3EgeUbSfl9UCLxD_pv9FCiyv5tcvv5yRZcHmfATE3Hzdwhg5JyIzHnk/s1600/10153168_10202835887674314_1544545452_n.jpg" height="400" width="400" /></a></div>
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how the eff did i ever survive without instagram?!</div>
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those sweet little strawberry and ricotta muffins were too good, but i feel like they qualify more as a cupcake (dessert) than a muffin (breakfast/snack). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-SZO814SJuwUhcPl7OrY2a59BOEWybiFwh8NyNMNuOdbnjdlvWIcDsTDuLLhyphenhyphencXDjNIHrNeRwBdziGHhUjTutKqm9ErqwGcQKqipqOEQpG6_TZJRGpkZf9TAyAp_BiGhrp3YqxB2H_Q/s1600/10001299_10202749892284483_907401596_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-SZO814SJuwUhcPl7OrY2a59BOEWybiFwh8NyNMNuOdbnjdlvWIcDsTDuLLhyphenhyphencXDjNIHrNeRwBdziGHhUjTutKqm9ErqwGcQKqipqOEQpG6_TZJRGpkZf9TAyAp_BiGhrp3YqxB2H_Q/s1600/10001299_10202749892284483_907401596_n.jpg" height="400" width="400" /></a></div>
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artichoke heart and spinach quiche from costco. delish.</div>
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dubliner cheddar + sharp cheddar grilled cheese, grilled in some bacon fat (oh yes, i surely did) and served with rooster mayo (sriracha + mayo).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9OQxuBbT426Exth29j5kPaah_1cNOwnhSWi2FKK-qsNvTC3ROyIYtKAWxysvuXFj0Km4K-me0hEDRNLNpFrBdmxKZIz8AQ4wl1_PfTzy_Droc8Zc2AJQYzxhIoEHQITygqGx1RqphzA/s1600/10003330_10202860810377366_695248370_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9OQxuBbT426Exth29j5kPaah_1cNOwnhSWi2FKK-qsNvTC3ROyIYtKAWxysvuXFj0Km4K-me0hEDRNLNpFrBdmxKZIz8AQ4wl1_PfTzy_Droc8Zc2AJQYzxhIoEHQITygqGx1RqphzA/s1600/10003330_10202860810377366_695248370_n.jpg" height="400" width="400" /></a></div>
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the best chicken soup i have ever made- lemon orzo chicken soup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecsiz3Zxms9aylLuqwHG2dN1C38nVqbqCHgNzcwhyphenhyphenc85qzxy8EU5t45sRd1BBQYdBIcU6PjRgd0gA8TSfWU6kHQG2eJEh2k4oPpILfSIkcqAJWZMNbCld21toSaezlAdvIQxfRKeVxqc/s1600/10170714_10202892452768406_437130157_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecsiz3Zxms9aylLuqwHG2dN1C38nVqbqCHgNzcwhyphenhyphenc85qzxy8EU5t45sRd1BBQYdBIcU6PjRgd0gA8TSfWU6kHQG2eJEh2k4oPpILfSIkcqAJWZMNbCld21toSaezlAdvIQxfRKeVxqc/s1600/10170714_10202892452768406_437130157_n.jpg" height="400" width="400" /></a></div>
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frittata, frittata, frittata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vqpbb_Qyjn4nyDqBbhWQawVtvmpQJi0-rNS6PnJmJhc9h0sVva7e94-fWFj6arj4-6Vgoxoe6bmo_tNUTyjHCQfIGqEIgFGUiDUXW6sHFa2AmiE2ZJIX0UVcC3saIEC5reAcpdDC60U/s1600/10153948_10202901421192611_8522778181761772893_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vqpbb_Qyjn4nyDqBbhWQawVtvmpQJi0-rNS6PnJmJhc9h0sVva7e94-fWFj6arj4-6Vgoxoe6bmo_tNUTyjHCQfIGqEIgFGUiDUXW6sHFa2AmiE2ZJIX0UVcC3saIEC5reAcpdDC60U/s1600/10153948_10202901421192611_8522778181761772893_n.jpg" height="400" width="400" /></a></div>
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we love us some sierra nevada taproom. sirloin tip fettuccini with mushrooms, spinach, walnuts and drizzled with a balsamic reduction.</div>
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sunday breakfast- steel cut oats with cinnamon, vanilla, and almond milk. topped with goji berries, raisins, sunflower seeds and pepitas.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-769655080261898532014-04-01T13:39:00.002-07:002014-04-01T13:39:51.562-07:00lemon orzo chicken soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7XNTrQsxSghuqzGN9r0Ta4jI9MSGhPjxVWuYYDxldtRbWGhA7QpzElkCj93olCPIfbumbdq7D9mcaxB7X-IZKnQLHeTH4QxXZVpTHXp_kwMb46rd4TiNTpAYC1e9G0NRYoLba_kjFgE/s1600/10003330_10202860810377366_695248370_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7XNTrQsxSghuqzGN9r0Ta4jI9MSGhPjxVWuYYDxldtRbWGhA7QpzElkCj93olCPIfbumbdq7D9mcaxB7X-IZKnQLHeTH4QxXZVpTHXp_kwMb46rd4TiNTpAYC1e9G0NRYoLba_kjFgE/s1600/10003330_10202860810377366_695248370_n.jpg" height="400" width="400" /> </a></div>
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when the dark clouds crowd the sky and there is wind and rain, i crave soup. i also just realized that when that kind of weather hits, i also crave lemon. it must be something about the way lemon is bright and tart and perks up just about anything, even people.</div>
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<a name='more'></a> the base of this soup is that luscious <a href="http://brownsugarandbacon.blogspot.com/2014/03/quick-relatively-speaking-homemade.html" target="_blank"><b>chicken stock</b></a> that i made the other day. once that was made, i shredded the chicken and set that aside.<br />
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next, i diced 1 carrot, 2 celery stalks and 1/2 yellow onion. i sauteed those ingredients, in a dutch oven over medium heat, in some olive oil for about 8 minutes until they were nice and soft, then i added 1/2 tsp dried thyme, 2 fresh bay leaves and a little salt and pepper. </div>
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i poured in maybe 6 cups of the chicken stock and 1 cup dried orzo and simmered that for about 10-15 minutes until the orzo and vegetables were cooked through. </div>
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lastly, i added the shredded chicken (maybe 1 cup) and the juice of 2 lemons. this is when i gave it a good stir and tasted it to see if it needed more lemon juice, salt or pepper.</div>
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we love this soup served on a cold, windy night, parmesan dusted on top.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-76541390441422454132014-03-31T17:12:00.001-07:002014-03-31T17:12:16.761-07:00quick (relatively speaking) homemade chicken stock<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYbP3A2Dg8uRHz8t0oVslE1uVkINCwIH4xK_D4GHhX6pexbUVuj_lgPgxPCvuDIdSoZJrLiTEwr2P_Is9KxKxpD_nwkx5G2c9Ae6rTXM-34Ba1YX90qLcUR7lvm2JCEeIAXVhCY7F-V4/s1600/64868_10202855371001385_1389745324_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYbP3A2Dg8uRHz8t0oVslE1uVkINCwIH4xK_D4GHhX6pexbUVuj_lgPgxPCvuDIdSoZJrLiTEwr2P_Is9KxKxpD_nwkx5G2c9Ae6rTXM-34Ba1YX90qLcUR7lvm2JCEeIAXVhCY7F-V4/s1600/64868_10202855371001385_1389745324_n.jpg" height="400" width="400" /></a></div>
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this is a simple recipe for making homemade chicken stock, and once you make the stock you can freeze it in small portions, maybe 2 cups per portion, if you like, or freeze it all in one big batch to be used later for making a big pot of soulful soup or some savory spanish rice.</div>
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i am making a second batch of stock right now and this time i doubled the amount of everything so that i can have enough of this flavorful liquid to make enchilada sauce tomorrow and then freeze some, as well.</div>
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<u><b>homemade chicken stock</b></u></div>
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4 skin on, bone in chicken thighs</div>
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2 chicken breasts</div>
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2 large carrots, peeled and cut into a few big hunks</div>
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3 celery stalks, washed and chopped into big chunks</div>
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6 cloves garlic, peeled</div>
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1 1/2 yellow onions (cut into halves, so i had 3 chunks of onion)</div>
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3 fresh bay leaves</div>
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some whole peppercorns</div>
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few sprigs fresh thyme or 1tsp dried thyme</div>
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put all ingredients in a dutch oven and pour just enough cold water over the goods to cover.</div>
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turn heat onto med high and cover. once it comes up to a generous simmer, lower heat to low and let it <i>gently</i> simmer away for 3-4 hours. </div>
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remove chicken and use that for soup or enchiladas or something else equally awesome. then strain the cooked vegetables from the stock. let cool before you freeze.</div>
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i say that this is a relatively quick method for chicken stock because if you really want to get down to the nitty gritty and make it the "proper" way, you would use a whole chicken cut up into parts and simmer that bird for 5+ hours. i am always super pleased with the results from my recipe above but cooking a whole bird all day delivers even more delicious results, of course.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-88845790491490572762014-03-25T08:40:00.000-07:002014-03-25T08:49:20.839-07:00spinach and sundried tomato linguine with a silky lemon cream sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RxH3MMJ8ibkQjTUgt6UjmIIK_iu4ab8bNLEVtXaFyWp7H6udxVSM5iKF_MZVTe4VRa2PQoYKvrCEnynKRhq8cx8q5MG9yoGkvRoWt6k5Qrv9oaTp3PMrIvR02HPrgs6Fhihq-iwxlzM/s1600/DSC03149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RxH3MMJ8ibkQjTUgt6UjmIIK_iu4ab8bNLEVtXaFyWp7H6udxVSM5iKF_MZVTe4VRa2PQoYKvrCEnynKRhq8cx8q5MG9yoGkvRoWt6k5Qrv9oaTp3PMrIvR02HPrgs6Fhihq-iwxlzM/s1600/DSC03149.JPG" height="300" width="400" /></a></div>
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i am writing this as the little one scarfs down his yogurt so i need to be quick.</div>
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uh oh, i think i hear spoon hitting empty bowl.</div>
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this one bowl meal comes together quickly and is another one of those "throw in whatever you have and love" methods.</div>
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the basics-<br />
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cook some pasta of your choice.<br />
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while that is cooking wash and chop your vegetables (i think cauliflower, broccoli, zucchini, any type of hearty greens would all be happy additions here). pour some olive oil or a couple pats of butter into a saucepan and put on medium heat. once that warms up, add 2 or 3 cloves of chopped garlic. stir constantly so the garlic doesn't brown or burn, then pour in 1 cup heavy cream.<br />
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<b>note</b>- use heavy cream, not half and half or whole milk. i only make cream-based sauces a couple times a year since they are so rich, but you really do need the weight, silkiness and decadence of the heavy cream here.<br />
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stir and add lemon juice from 1 or 2 lemons and 1 tsp lemon zest. stir and then add in 1/2 to 1 cup of grated parmesan or romano. stir, stir, stir. taste and add salt and pepper as desired. add some red chile pepper flakes if you want a little kick.<br />
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i cheated a little and cut out the step of sauteing the spinach first, but if you don't want the spinach to have a little bite to it, saute it and your other veggies for a few minutes to soften.</div>
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i put the spinach and sundried tomatoes in the bottom of a large bowl, then drained the pasta and placed the pasta on top of the tomatoes and spinach. i let it sit for a minute so the heat from the pasta could start to soften and wilt the spinach, then i added the lemon sauce and mixed it up well.</div>
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i like mine lemony to the extreme, so i always add a couple more hits of freshly squeezed lemon juice once it hits my bowl.</div>
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chow down.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-24688209783055240402014-03-07T09:14:00.000-08:002014-03-07T09:14:15.808-08:00strata, maiden voyage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqflFlMKX1nkGfF97-8zB2P3u2hjxXqAdOjIkFCWnRuxTSmwD-SQy9_mlJe3m4hzx5RRsePVXJdWN205zVyRys-N6_VTzxQIdft49sCVxHG7doBAVDZLDzOA3blpqk-3RspsDs-SabRY/s1600/DSC03086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqflFlMKX1nkGfF97-8zB2P3u2hjxXqAdOjIkFCWnRuxTSmwD-SQy9_mlJe3m4hzx5RRsePVXJdWN205zVyRys-N6_VTzxQIdft49sCVxHG7doBAVDZLDzOA3blpqk-3RspsDs-SabRY/s1600/DSC03086.JPG" height="300" width="400" /></a></div>
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you have heard me talk about how much i love a good frittata. they are simple to make and allow for whatever ingredients you have on hand or those bits and pieces you need to clean out of the fridge. </div>
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listen up, frittata! you have gotten <i>way </i>too comfortable in that 1st place position on my go-to list. you have some competition.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOdsgLMpfdzGODr1QRDDG78FM1YnEq8rJuTim7FYhyphenhyphenpkmuLhyphenhyphenBl5fGaKI78EYJjTrh0viXyVm7BbTlLsQkKTb-9F-VSjJuntYZiuWJsq7DzhnqcZI0QFJqCt2KBLrEN4Ex3h6xgJ55fQ/s1600/DSC03058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOdsgLMpfdzGODr1QRDDG78FM1YnEq8rJuTim7FYhyphenhyphenpkmuLhyphenhyphenBl5fGaKI78EYJjTrh0viXyVm7BbTlLsQkKTb-9F-VSjJuntYZiuWJsq7DzhnqcZI0QFJqCt2KBLrEN4Ex3h6xgJ55fQ/s1600/DSC03058.JPG" height="300" width="400" /></a></div>
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the strata is seriously gunning for frittata's place on my go-to list.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhoCo8CFIiZoaFI2CurwOyb1i5SwaAlvFiT52BfG4DWuX4HO6RQXD7hOWp6zn-WVWRRObJM_8vQABojHhAoC7Pc1sPG0kFCiTpZuRDB1Dr5A0c7YgtvvyBi6YankweuHnIWmu0zi4Fkw/s1600/DSC03061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhoCo8CFIiZoaFI2CurwOyb1i5SwaAlvFiT52BfG4DWuX4HO6RQXD7hOWp6zn-WVWRRObJM_8vQABojHhAoC7Pc1sPG0kFCiTpZuRDB1Dr5A0c7YgtvvyBi6YankweuHnIWmu0zi4Fkw/s1600/DSC03061.JPG" height="300" width="400" /></a></div>
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there was quite a bit of prep to put this together, but with the help of <a href="http://pbskids.org/daniel/" target="_blank"><b>daniel tiger's neighborhood</b></a> and 2 cups of coffee, i was able to chop and sizzle bacon, chop and saute onions, garlic and spinach, cube the ciabatta and whisk up the custard in about 20 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryjeLjmf2FKIk_pYWqS2PyMtODuhEDWhXddvc9qLj5dsiuQ7rTHTlrPgYeKXzlaiySrGjQLLtz-t4pMZk64uSBIOREs1Iwy9O9By4kAivnUXn7WCXZTs0uWWqB40GP7NdQ0NVUNYZbYw/s1600/DSC03066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryjeLjmf2FKIk_pYWqS2PyMtODuhEDWhXddvc9qLj5dsiuQ7rTHTlrPgYeKXzlaiySrGjQLLtz-t4pMZk64uSBIOREs1Iwy9O9By4kAivnUXn7WCXZTs0uWWqB40GP7NdQ0NVUNYZbYw/s1600/DSC03066.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVT0M4QSPN42SAq_Pf0aMFvdTLWQbNZP9wy9Gm-G2niqB0gP65RWbGXHqbmy3omzLLeXHBapRRm45wti8IRSS98hQCYaCozU9w-cyq-DqHDUQU0CsnvCAKmcTJvOSgouZULuD5wYbJXrg/s1600/DSC03068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVT0M4QSPN42SAq_Pf0aMFvdTLWQbNZP9wy9Gm-G2niqB0gP65RWbGXHqbmy3omzLLeXHBapRRm45wti8IRSS98hQCYaCozU9w-cyq-DqHDUQU0CsnvCAKmcTJvOSgouZULuD5wYbJXrg/s1600/DSC03068.JPG" height="270" width="400" /></a></div>
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once you have chopped and sauteed everything, you layer it up in a baking dish- bread, cheese, spinach + bacon + onion mixture, custard, repeat. then it gets to hang out in the fridge for a few hours (i did 5 hours), and then it gets popped into the oven to puff up and cook to a lovely golden brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuWHyQ3gzUaAL4Tr9DZPg1h3hQw91DLvvD_pRCQYqVzN_dkgWMZNMFtMN_kyOmiM-5L_1WINlAHj5xiW9V45PZ_4qliur-YaoVxAeM3WEzakh_6zk3S2CBSCClzsrzk5AhjfAdmgNc4U/s1600/DSC03048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuWHyQ3gzUaAL4Tr9DZPg1h3hQw91DLvvD_pRCQYqVzN_dkgWMZNMFtMN_kyOmiM-5L_1WINlAHj5xiW9V45PZ_4qliur-YaoVxAeM3WEzakh_6zk3S2CBSCClzsrzk5AhjfAdmgNc4U/s1600/DSC03048.JPG" height="300" width="400" /></a></div>
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like the frittata, the strata can be made a million and one ways and you are only limited by your culinary imagination!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99STG6C8Sdu3ebo63tG7J60LqAbcNnSr37Uid9wlpV8Ew3XJqtXHZxu_DneHBM9UkTUisOeXDGCOBS6rqMRUuQLp0KCxGlbG-wwHvkzqUatrkFH0uL7KledcrQ5jbSUFFJysV0dCkIy4/s1600/DSC03073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99STG6C8Sdu3ebo63tG7J60LqAbcNnSr37Uid9wlpV8Ew3XJqtXHZxu_DneHBM9UkTUisOeXDGCOBS6rqMRUuQLp0KCxGlbG-wwHvkzqUatrkFH0uL7KledcrQ5jbSUFFJysV0dCkIy4/s1600/DSC03073.JPG" height="300" width="400" /> </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqpdRx6MK6OmLTSnqTyudf62v2nAEmr_c0F8s0gQWP9PXSJh1k-IUbM75VzZOqCjd0pw6VlX4s8rHs_72Cosy7ksccyiMgYo504ne7ACUqhZ6KCigOJTuGRm4Po8x46OtzwlOGanGlvs/s1600/DSC03076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqpdRx6MK6OmLTSnqTyudf62v2nAEmr_c0F8s0gQWP9PXSJh1k-IUbM75VzZOqCjd0pw6VlX4s8rHs_72Cosy7ksccyiMgYo504ne7ACUqhZ6KCigOJTuGRm4Po8x46OtzwlOGanGlvs/s1600/DSC03076.JPG" height="286" width="400" /></a></div>
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here are a few variations i can't wait to try-</div>
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sausage, kale, pecorino</div>
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canadian bacon, gruyere, spinach</div>
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sauteed zucchini, carrots, onions, garlic, spinach + parm</div>
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tomatoes, goat cheese, basil</div>
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sun-dried tomato, basil, rotisserie chicken</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceHLw9Ry6Zav6RO8DNfkXJJYrpK74lcQY5tfOLpYIfvB7Pr__1OcWPsa6CXDheVOpdgqNJFDkINiwIjJmM2zSCciGXF0OyU1JDN2yv0clK71qT77TNcJUs94QxxU-1NktDpeKGH8-Lh0/s1600/DSC03088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceHLw9Ry6Zav6RO8DNfkXJJYrpK74lcQY5tfOLpYIfvB7Pr__1OcWPsa6CXDheVOpdgqNJFDkINiwIjJmM2zSCciGXF0OyU1JDN2yv0clK71qT77TNcJUs94QxxU-1NktDpeKGH8-Lh0/s1600/DSC03088.JPG" height="300" width="400" /></a></div>
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i used a recipe from giada,<b><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/spinach-and-pancetta-strata-recipe.html" target="_blank"> here </a></b>as the base and then just changed it up as i wanted it.<b> </b></div>
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<b> </b>this can easily feed a crowd (8) for brunch or dinner-- just add a side of fresh fruit or a crisp green salad dressed with a homemade balsamic vinaigrette.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-21019720976234513182014-03-03T12:45:00.000-08:002014-03-03T15:56:25.417-08:00bowl of umami<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2e8MdvGgjNmaIDhLFBNOveefCZ63hWvMx3sT9v3yFlur4qWLPKrBeHAjxkOW86x8MzqFXPaGvW1EKfGXVGbbVhai0wXcA4VngMFmNayEqP4S44xd-gLeDWAB1ZuNjcsEzR8-6cynvIo/s1600/DSC03006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2e8MdvGgjNmaIDhLFBNOveefCZ63hWvMx3sT9v3yFlur4qWLPKrBeHAjxkOW86x8MzqFXPaGvW1EKfGXVGbbVhai0wXcA4VngMFmNayEqP4S44xd-gLeDWAB1ZuNjcsEzR8-6cynvIo/s1600/DSC03006.JPG" height="281" width="400" /></a></div>
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i am feeling pretty smug this morning. as i write this, it is barely noon and i have already</div>
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-been grocery shopping</div>
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-been to target</div>
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-peeled, chopped and diced ingredients for our loaded baked potato soup dinner that is currently simmering away on low in the crock pot</div>
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-taken over 30 photographs and edited a handful of them</div>
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-made myself that fragrant, spicy bowl of noodle-y goodness you see above</div>
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(insert pat on back here)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ2fSqpE7I1CXBXYA6w1Z5RptHZ3L0aQlChc22JCSKb3QK1UPozNq_nKhkBn5r4WiD1tHRdUwaaNge6IDYdx5SHoKzfWUuJAEMBZbay6ffu32AmIp7mILMaeNswTscBoToHFGCcjhRaQ/s1600/DSC03012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ2fSqpE7I1CXBXYA6w1Z5RptHZ3L0aQlChc22JCSKb3QK1UPozNq_nKhkBn5r4WiD1tHRdUwaaNge6IDYdx5SHoKzfWUuJAEMBZbay6ffu32AmIp7mILMaeNswTscBoToHFGCcjhRaQ/s1600/DSC03012.JPG" height="300" width="400" /></a></div>
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i picked up a few inexpensive packets of <a href="http://www.anniechun.com/our-food/ramen-house" target="_blank"><b>annie chun's</b></a> ramen at my local market and by the time i drove home, i had already formulated a plan for what i would add to it to make it tastier and reduce the sodium since ramen is a notorious sodium bomb.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRe7Vu5KE3L0VknphD4UC0arqO45AOyGoohxtzpj3EEFg5AK6orKKFbdrKz0P_FCXBEsatXbUtl6M-Dgx3IUyn66ikYaleuwXhIJqReze-EAJQUNZLIoVDD0YG9YkuTIrLuSz6mM0r4M0/s1600/DSC03007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRe7Vu5KE3L0VknphD4UC0arqO45AOyGoohxtzpj3EEFg5AK6orKKFbdrKz0P_FCXBEsatXbUtl6M-Dgx3IUyn66ikYaleuwXhIJqReze-EAJQUNZLIoVDD0YG9YkuTIrLuSz6mM0r4M0/s1600/DSC03007.JPG" height="386" width="400" /></a></div>
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here's what i did-</div>
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i started off by only using about half of the seasoning packet since that is where all that naughty sodium lurks. then i added some minced ginger (from a jar), about 1T of low sodium soy sauce, a drizzle of toasted sesame oil, a drizzle of sriracha, 1 scallion and a dusting of french sea salt at the end. i also poached a local, organic egg in the broth as it cooked.</div>
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when i was little, my mom would add some cooked, shredded chicken and an egg to our ramen. it would also be delightful with some shredded pork tossed in. add some seaweed. squeeze in some lime juice. add tofu cubes. there is so much that you can do to make this inexpensive little packet SO GOOD. </div>
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get on it! </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-67133340450934808662014-02-21T13:08:00.000-08:002014-02-27T13:00:17.157-08:00crockpot pulled pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncMHGedvZnTNvim0sSFweG6K2W9p0EokdR3rzjI3JS2L8Hlh-e7Ob2O2dvsr-ZO5NAs0dLK9qLN1yS9slmuYTaxGCUOXAzMX0O1YK87KmOVyzcyIAOsF_GEeK85kOgJyatRpQct85YY8/s1600/DSC02887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncMHGedvZnTNvim0sSFweG6K2W9p0EokdR3rzjI3JS2L8Hlh-e7Ob2O2dvsr-ZO5NAs0dLK9qLN1yS9slmuYTaxGCUOXAzMX0O1YK87KmOVyzcyIAOsF_GEeK85kOgJyatRpQct85YY8/s1600/DSC02887.JPG" height="300" width="400" /></a></div>
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<span id="goog_1979890929">happy friday! i hope you have something fabulous planned for the weekend and will celebrate the best two days of the week in style. if you plan on staying close to home this weekend, perhaps i can convince you to fire up your slow cooker and make this juicy bit of porky-magic happen.</span></div>
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<span id="goog_1979890929">"porky magic". did that sound dirty? it kinda sounded dirty to me. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3oohf7Pjtj9Iz0gq_5GvIKudcmP7QxtotMlhqM6Z8lbG2yDvvyE2F1dX7u7YRyLwvnlYwC33hyeH_DcFm6dIqhwDvLMKVxs15wjWXXlJP8gXtPQdu4QqBLJEoygsEokSkaVJ4jpPFnY/s1600/DSC02885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3oohf7Pjtj9Iz0gq_5GvIKudcmP7QxtotMlhqM6Z8lbG2yDvvyE2F1dX7u7YRyLwvnlYwC33hyeH_DcFm6dIqhwDvLMKVxs15wjWXXlJP8gXtPQdu4QqBLJEoygsEokSkaVJ4jpPFnY/s1600/DSC02885.JPG" height="300" width="400" /></a></div>
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<span id="goog_1979890929">moving on... </span> </div>
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my crockpot is my new favorite item in my kitchen. i can't believe how simple it is to do a little chopping, toss it all in the pot and end up with a hearty and satisfying meal at the end of the day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eEOaXI076Mmx-OyX4YEmB0BjdedBrtuxobcnclUhahscEyXUUqeBuWrkECP5LQq_9b2V3DHgUStyv3hfD141EDdUIDcuVpPTHxTfFTihc2wG9dC3siDYHLNornkIUWVYEBMaxxYhWJs/s1600/DSC02888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eEOaXI076Mmx-OyX4YEmB0BjdedBrtuxobcnclUhahscEyXUUqeBuWrkECP5LQq_9b2V3DHgUStyv3hfD141EDdUIDcuVpPTHxTfFTihc2wG9dC3siDYHLNornkIUWVYEBMaxxYhWJs/s1600/DSC02888.JPG" height="268" width="400" /></a></div>
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this took me about 10 minutes of basic prep work- getting my mise en place, chopping the onion, premeasuring, and then it all went in the pot and i was good to go. my butcher didn't have any pork shoulder that wasn't frozen so i bought country ribs which are a similar cut of pork and they worked out perfectly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryEhQ3c_jKpYnSwoBFs4G0Je4eZOX_nJ_Q5rfJaFSk-0tEu8x6gDB634m8NXrBlxi2L3IbIoybuslH1wnBZmsF76HfwmAq5cVflozhY-hQoJCUKg8uCuyKx82R_tYhiVEFEAVvNIJ39s/s1600/DSC02891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryEhQ3c_jKpYnSwoBFs4G0Je4eZOX_nJ_Q5rfJaFSk-0tEu8x6gDB634m8NXrBlxi2L3IbIoybuslH1wnBZmsF76HfwmAq5cVflozhY-hQoJCUKg8uCuyKx82R_tYhiVEFEAVvNIJ39s/s1600/DSC02891.JPG" height="298" width="400" /></a></div>
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we gobbled this up in no time so i didn't get a chance to snap a pretty pic of the finished product but trust me when i say it was a beauty- juicy, spicy, tender pork piled generously on a lightly toasted, local whole wheat bun and then topped with a healthy scoop of asian coleslaw.</div>
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you can find the recipe <a href="http://www.foodandwine.com/recipes/slow-cooker-barbecued-pulled-pork" target="_blank"><u><b>here</b></u></a>. i only used about 1tsp of the sambal oelek and it was still pretty dang spicy so beware of that if heat isn't your thing. i'm sure it would be delicious even if you choose to leave that ingredient out.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2392216112466576965.post-39703956926271110222014-02-12T12:47:00.001-08:002014-02-27T13:00:40.479-08:00ham and split pea soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLc93fIHIwlbZaKuqVg_z4D4_M1r-E8-DwnUJqXOdKlWld7bruzCkrT1w-VpBsLwwwqkuqM5VFHSz4sX2Uqk4I3Qu-b45fd0bM-YVjJ08TaRQN_OGn9aa85N8IaGv_PJzFdf8wRp8h-wE/s1600/DSC02869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLc93fIHIwlbZaKuqVg_z4D4_M1r-E8-DwnUJqXOdKlWld7bruzCkrT1w-VpBsLwwwqkuqM5VFHSz4sX2Uqk4I3Qu-b45fd0bM-YVjJ08TaRQN_OGn9aa85N8IaGv_PJzFdf8wRp8h-wE/s1600/DSC02869.JPG" height="281" width="400" /></a></div>
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i have begun a new love affair and i truly have no idea why i waited so long to pursue this relationship.</div>
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he's a red-hot little number that is dependable and a big helper when it comes to getting dinner on the table.</div>
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he's a crock pot.</div>
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did i lose you there?</div>
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i am more than slightly embarrassed at how flippin' excited i was to finally purchase and own a crock pot. but i was. so excited! visions of easy and delicious meals swirled around my head and all i could think about was why, oh why, didn't i do this sooner?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEupnmWa6lYHruukfoIGIJHGQIEpKe60rpWx8E_EOe3_TKchijzRk8ao5TxbYgEaLSMAFZwJO_InM0bNzH-MBpQ4GLj0zrGoLO6Av9sRwsHYJxXaB4J4WxDX4kxsCK7Hc0_dBI4UnpMY/s1600/DSC02868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEupnmWa6lYHruukfoIGIJHGQIEpKe60rpWx8E_EOe3_TKchijzRk8ao5TxbYgEaLSMAFZwJO_InM0bNzH-MBpQ4GLj0zrGoLO6Av9sRwsHYJxXaB4J4WxDX4kxsCK7Hc0_dBI4UnpMY/s1600/DSC02868.JPG" height="288" width="400" /></a></div>
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last week, the wee one and i were at the local natural food shop and they had some hot, fragrant split pea soup in the deli/butcher shop area. i got a little sample and gave a taste to the babe and imagine my joy and surprise that he chowed it down. i knew this was a recipe that would be perfect for the crockpot and delicious for the entire family.</div>
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i have made the<a href="http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.html" target="_blank"><b> original recipe </b></a>before, from barefoot contessa, and it was delightful so i knew this would be a great recipe and i would just need to make a couple minor changes to it for the crock pot and to my taste. </div>
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<u><b>parker's split pea soup</b></u></div>
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adapted for crock pot</div>
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1 cup chopped yellow onions
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2 cloves garlic, minced
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2 bay leaves</div>
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1 -1/2 teaspoons kosher salt<br />
1 teaspoon freshly ground black pepper
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2 cups medium-diced carrots (3 to 4 carrots)
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1 cup medium-diced red boiling potatoes, unpeeled (3 small)
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1 pound dried split green peas</div>
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7 cups chicken stock or water (i used 4 chicken/3 c water)</div>
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2 cups chopped ham</div>
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this is so easy-</div>
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throw chopped onions, carrots, potatoes, garlic, split peas and ham into the crockpot. add in salt, pepper and 2 bay leaves. cover with 7 cups of liquid. stir. cover and cook on high for 5 hours.</div>
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we love ours served with a drizzle of good quality balsamic vinegar and a few croutons. </div>
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Unknownnoreply@blogger.com0