のぬはそ

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  • 2024/11/21 16:19
• my favorite Greek
  
  It’s healthy, delicious and you could probably get it ready in about 5 minutes and have it ready to eat in 15 minutes, so how bad can it be? I mean it’s summer, sort of, and this recipe is very summer-ish so it’s perfect.
  
  But let me ask you something. Are you a fan of artichokes? I have to admit I don’t cook with them often, but I thought they’d be perfect on these flatbreads and I was right. I bought a can of artichokes and used maybe about half of it on my flatbreads. I didn’t want the artichokes to be overwhelming because hubs is not crazy about them, but honestly once baked and with all those other wonderful ingredients, the artichokes are not overwhelming.
  
  I added some of my favorite Greek salad ingredients here like my favorite Kalamata olives, tomatoes, green onions, and feta cheese. You know what’s wonderful about these flatbreads? You don’t really need a recipe and anyone can do it. So if you’re missing an ingredient don’t fret, use whatever you’ve got in the fridge.
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  • のぬはそ
  • 2014/06/18 17:07
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• a lemon vinaigrette
  
  I must say that the genius of this recipe is fully credited to Chef Carmen Quagliata of Union Square Cafe in New York City eye cream.
  
  There's something about the texture of the julienned snap peas mixed with the savory pancetta, salty parmesan and bright mint that is so utterly satisfying.  It's tossed in a lemon vinaigrette which heightens the dish to a new level bookcases.
  
  I've spent many hours of my life sitting at Union Square Cafe's bar because it is one of the most warm, comfortable and welcoming restaurants I've ever been to (not to mention that the food and wine is superb)- and I'm not saying this just because I worked there otterbox reflex.
  • のぬはそ
  • 2014/05/08 13:03
  • 0
• I need to recognize that
  
  April’s goal was my least successful so far. It turns out that cumulative goals are much easier for me than daily goals, where you have no room to recover from a bad day and make up for it later. 8,000 steps a day seemed like an easy target, but weekends in particular – my sore spot to begin with – proved much more challenging than I expected Dentist central. Some of the 11 days that I came in under 8,000 I’m excusing myself for: there were a few days where we spent all day outside in the garden, and although walking up and down a hill with watering cans and shoveling compost for hours may only count as 5,000 steps, it’s certainly more active (and exhausting), then taking a walk through the park. Other days I think my tracker app was a little glitchy – like when it thought I slept at the liquor store and drove for the entire 15 minute walk to the train. But really, I don’t want to make too many excuses. I just didn’t quite succeed, and I need to recognize that gucci clearance sale.
  
  But failing doesn’t mean that it wasn’t a good goal – on the contrary, it means it was a hard goal and therefore a great goal. There’s no point in setting your sights too low. So although I have a new official goal for May, I’m not taking the 8,000 steps off my list, either. I know I won’t get it every day, but having it in the back of my mind makes me so much more conscious of how active I’m being, and even on the days that I fell short, I made an effort to get out at lunchtime, or walk through the park on my way home. So I want to keep doing that, and I’m considering ordering a real tracker to help with the technological frustration piece. Although, the idea should be the movement, not the number. We’ll see headphone stand.
  • のぬはそ
  • 2014/05/08 12:59
  • 0
• spoons to go around
  
  This is probably the fastest way to consume chocolate … just put it in your mouth, chew a bit and swallow ! For all those who are chocolate addicts like me and need a fix almost everyday day this recipe is just perfect and also real fun to make. Even the kids wouldn’t mind lending a helping hand with this one. It all started out when i wanted to make Madeleines . I’ve always heard people going oh i love madeleines n this and that and i had never tried one Flower shop. I even bought myself a madeleine tin after looking for it for almost 6 months, and now which of course has been lying as it is in my ever increasing cake tin cupboard. Madeleines are very small cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Their flavour is similar to, but somewhat lighter than pound cake, with a pronounced butter-and-lemon taste. I’ve come across recipes which even use orange zest, nuts and my fav chocolate. So i surfed the net looked around to find the ” perfect ” recipe for what i thought was a very fancy and special treat .What i made of it was that basically they are just exaggerated little French cakes. As like with everything, the French just have a way with their words and making even the simplest of things sound very fancy and grand. I’m not saying that its a bad thing but yes it sure is deceptive … this is also comming from a person who cant speak a work of French to save her life, so cant really be judgmental. Alrite so back to the Madeleines ! These are a chocolate and almond version. Great on presentation and flavours. Prefect to serve when entertaining guests, just make sure u have a lot of extra spoons to go around Port wine.
  
  
  Preheat the oven to 180 degrees. Place the egg, sugar and almond extract in a bowl and whisk to combine. Fold through the dry ingredients – flour, cocoa pd, baking pd. Melt the butter and add it to this mixture and whisk well to combine all the ingredients together. Dont be alarmed by the quantity, these will make about 30 tsps or 15 tbsps. So grease whatever u are using and place them around th edges of a baking tray .This way the cake mix will not fall out. Fill the spoons till about 2/3 rd full and sprinkle a few slivers of almonds. Bake the tsps for about 5 mins and tbsps for about 8 or u think they are done. Be careful when u are getting them out as the spoons will be hot. Let them cool, run a sharp knife around the edge to loosen them out and the then just place them back on and dust with icing sugar iPhone cover.
  • のぬはそ
  • 2014/04/02 17:09
  • 0
• fisherman
  
  After we finished our shopping, we drove to visit the fishmonger whose boat (not boats, plural) was arriving from the lake.
  
  
  The fisherman sets out every morning at 4am and returns a few hours later, hopefully his nets filled with plenty of fish culled from the cool water of the lake.
  
  
  I don’t know if today’s haul was good or not, but tangled up in the delicate nets were small Féra (whitefish), Ombles Chevaliers (“dark knights”, or Arctic Char), Lotte (monkfish), and a few enormous Brochet, which when the fishmonger lifted up, released it’s contents on the dock. “You will have to Photoshop that out”, he joked, then laughed heartily. All I could say was I’ll bet he was happy he was wearing rubber boots. And tall ones at that.
  
  
  Since it was almost lunchtime, the chef needed to head back to the restaurant. But he said, “Would you like to go get the butter with me?” He may as well have said, “Do you want to stay in Switzerland for the rest of your life and shop at that market every week?” So we headed up to the mountains to the laiterie for the daily butter which get set on the tables at his restaurant.
  • のぬはそ
  • 2014/03/24 16:28
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