tag:blogger.com,1999:blog-86710573678997987102024-03-05T04:13:24.035-08:00A Clove of Garlic, A Pinch of SaltMy quest to find delicious, nutritious, and affordable foodTiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-8671057367899798710.post-30139195506413850642014-06-23T07:00:00.000-07:002014-06-23T07:00:04.693-07:00Chicken Enchilada Casserole + That Game!<div class="separator" style="clear: both; text-align: center;">
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Did you SEE that game yesterday?<br />
<br />Oh wait. You don't know what I am talking about? The World Cup. I know, here in America it really isn't that big of a deal, but in our half-Brazilian / half-American household it is more than just a soccer tournament; it is pretty much what 95% of our conversation is centered around these days. And I love it!<br />
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I haven't always cared about it. In fact, I never had even heard of the World Cup until I was graduating college and a group of my friends didn't come to the graduation because there was a game on. Actually, they came. They just stayed in the back, all crowded around a pickup truck with a TV connected to it, cheering for whatever teams were playing at that moment. Technically they were there, but there weren't really <i>there.</i> I was fuming! These were some of my best friends, they showed up for my college graduation and didn't see me get my degree because of <i>a soccer game?!</i><br /><br />I totally get it now.<br />
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This household cheers for Brazil. All the way. I mean, my husband comes from a country where every time they play is equivalent to a national holiday. Schools are closed, businesses are shut down, and parties are going on everywhere. Imagine the 4th of July -- continuing on throughout a month. This is a big deal for him, and has become a big deal for me. But yesterday we cheered for the USA (Go, Team, go!).<br />
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DID YOU SEE THAT GAME?!<br />
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I think my heart sank at minute five, and then soared from about the middle of the game on... until it almost stopped beating during the last 30 seconds. If you don't know what I am talking about you really should check it out. Man oh man, it was intense.<br />
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Objectively, it was a great game. Subjectively, it almost made me cry. So this is what it feels like to really care about sports...<br />
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But at the end of the day -- win, lose, or draw -- life goes on. And I don't know about you, but I work up quite an appetite while watching these boys battle it out on the pitch.<br />
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To help combat that, I bring you a chicken enchilada casserole.<br />
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The beauty of this casserole is that you don't have to really roll the enchiladas. Just stuff them, fold them in half, and layer them in the casserole dish. Quite simple to make and really delicious to eat -- even my husband who dislikes most Mexican food (he doesn't understand why cheese and beans go together, nor does he like spicy things) enjoys this. I guess it helps that I don't put jalapenos in even though the original recipe calls for them.<br />
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Some tips: (1) buy cooked, shredded chicken from the deli section of the your local grocery store. It is easier than buying it and making it yourself, and costs about the same; (2) substitute Greek yogurt in place of sour cream -- it is tangy and has the same consistency, and is a little bit healthier; and (3) start cheering on your team in the World Cup! Like I said earlier, go Team, go!!!<br />
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">CHICKEN ENCHILADA CASSEROLE<o:p></o:p></span></b></div>
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<i><span style="font-family: "Arial","sans-serif";">Recipe slightly adapted from
<a href="http://www.marthastewart.com/859563/chicken-enchilada-casserole" target="_blank">Everyday Food, October 2011</a><o:p></o:p></span></i></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">SERVES
6 •
</span></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">PREP
TIME: 35 MINUTES <b>• </b> <b>TOTAL TIME: 1 HOUR<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 pounds tomatillos (husks
removed), washed and coarsely chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 tablespoons vegetable oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 white onion, diced small<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">3 garlic cloves, minced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">salt and pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">15-18 corn tortillas<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 cups cooked and shredded
chicken<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">3 tablespoons sour cream or Greek
yogurt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 cup cotija cheese, crumbled<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">¼ cup chopped fresh cilantro<o:p></o:p></span></li>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions:<o:p></o:p></span></b></div>
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<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Preheat oven to 400 degrees. In a
blender, puree tomatillos until smooth. In a large skillet, heat oil over
medium-high. Add onion and cook until softened, 8 minutes. Add <a href="http://www.marthastewart.com/274936/garlic-recipes/@center/276955/seasonal-produce-recipe-guide?lc=int_mb_1001"><span style="color: black; text-decoration: none; text-underline: none;">garlic</span></a> and
cook until fragrant, 30 seconds. Add</span><span style="font-family: Arial, Helvetica, sans-serif;"> <a href="http://www.marthastewart.com/1013642/tomatillo-recipes/@center/276955/seasonal-produce-recipe-guide?lc=int_mb_1001"><span style="color: black; text-decoration: none; text-underline: none;">tomatillo</span></a> puree
and bring to a boil. Reduce heat and simmer until sauce is thickened
slightly, 10 minutes. Season with salt and pepper.</span><o:p></o:p></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Briefly run stack of tortillas
under cold water, turning to lightly dampen. Wrap stack in a clean kitchen
towel and microwave until pliable, 30 seconds. Fill each tortilla with
about 3 tablespoons chicken and a sprinkling of cheese, fold in half, and
arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with <a href="http://www.marthastewart.com/1013642/tomatillo-recipes/@center/276955/seasonal-produce-recipe-guide?lc=int_mb_1001"><span style="color: black; text-decoration: none; text-underline: none;">tomatillo</span></a> mixture,
cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5
minutes before serving.</span><o:p></o:p></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">In a small bowl, whisk together
sour cream and 2 tablespoons water. To serve, drizzle casserole with sour
cream mixture and sprinkle with <a href="http://www.marthastewart.com/275349/cheese-plate-recipes/@center/276958/holiday-entertaining?lc=int_mb_1001"><span style="color: black; text-decoration: none; text-underline: none;">cheese</span></a>
and <a href="http://www.marthastewart.com/dap/term/1479/cilantro?lc=int_mb_1001"><span style="color: black; text-decoration: none; text-underline: none;">cilantro</span></a>.</span><o:p></o:p></li>
</ol>
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<st1:stockticker w:st="on"><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $13.09 COST PER SERVING (6): $2.18<o:p></o:p></span></b></div>
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<b><i><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/gluten%20free" target="_blank">Gluten Free</a> </span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/mexican%20food" target="_blank">Mexican Food</a></i></b></span></div>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com2tag:blogger.com,1999:blog-8671057367899798710.post-3186711031235563102014-06-08T16:17:00.000-07:002014-06-08T16:17:05.091-07:00I'm Here! + Lime-Glazed Cookies<div class="separator" style="clear: both; text-align: center;">
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I'm here, I'm here! I hope you didn't forget about me while I was away... I know I didn't forget about you :) A lot has happened since the last time I posted something (on the first day of this year -- over six months ago). A lot has also <i>not</i> happened since then, as well.<br />
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Like cooking or baking. That pretty much did not happen at all.<br />
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Writing things for fun. Nope.<br />
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Doing anything blog related. Nada.<br />
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But I do have some good excuses, and I also have some good reasons for coming back.<br />
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The last time I posted I looked something like this:<br />
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But this time I look something like THIS:<br />
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That's right... we're having a baby!!!<br />
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So, you can see why I haven't been around for awhile. Between morning sickness for the first trimester and just overall tiredness at the end of teaching all day long while being pregnant for the rest of the time, I had no energy to spend doing something creative in the kitchen. There were many times when I just had no energy to <i>go</i> into the kitchen, let alone be creative. The second trimester was much easier and I started cooking again, but nothing newsworthy. I actually just visited my own blog each week and thought, "What are the easiest things I can make?" Which led us to a diet of <a href="http://garlicandsalt-tiffany.blogspot.com/2013/09/memory-lane-fish-tacos.html" target="_blank">fish tacos</a>,<a href="http://garlicandsalt-tiffany.blogspot.com/2012/09/leek-bacon-baked-eggs.html" target="_blank"> leek-baked eggs</a>, and lots and lots of <a href="http://garlicandsalt-tiffany.blogspot.com/search/label/pasta" target="_blank">pasta</a>.<br />
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But now I am back, and I am back for real!<br />
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Last Friday I said goodbye to another group of students and locked my classroom door -- but this time I will not be getting another bunch in the Fall. This time I will be taking care of my own baby boy, my now full-time student as several friends have called him. My chosen career as a teacher was spectacular, and now my new chosen "career" as a homemaker/at-home-mommy will be a new adventure, equally spectacular yet very, very different.<br />
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So now, after growing a baby, teaching children to write essays and do multiplication, and writing a master's thesis (oh yeah, I did that as well this year), I am READY to be back in the kitchen. To help me get motivated and hold me somewhat accountable I asked my friends on Facebook if anyone was interested in joining a baking group with me. Nineteen of my friends said yes! The very first recipe we did was Martha Stewart's Lime-Glazed Cookies, and this household of two-and-a-half loved them. It was a nice blend of tart and sweet, and really great to enjoy on a hot summer day. Be forewarned, however... they are small and you might just eat the whole batch in one day. I mean, it's not like we did or anything. Shoot -- who am I kidding? We totally did. Feel free to do the same thing, too. You might just have to find a different excuse as my "I'm eating for two" doesn't apply to everybody at this moment ;)<br />
<br />
Thank you so much for stopping by today and reading this. I am very happy to be back on this cooking journey with you, and hope that this finds you well, healthy, and happy. Cheers!<br />
<br />
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">LIME-GLAZED COOKIES<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<i><span style="font-family: "Arial","sans-serif";">Recipe from Everyday
Food, July/August 2004<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<i><span style="font-family: "Arial","sans-serif";">(Glaze recipe slightly
adapted)<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">24-32
COOKIES • </span></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">PREP TIME: 30 MINUTES <b>• </b> <b>TOTAL
TIME: 1 HOUR 30 MINUTES<o:p></o:p></b></span></div>
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<br /></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Ingredients for the cookies:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 ½ sticks unsalted butter at
room temperature<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">¼ cup granulated sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">¼ cup confectioner’s sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 tablespoons grated lime zest
(from about 2 limes)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 tablespoons fresh lime juice<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">¼ teaspoon salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 ½ cups all-purpose flour<o:p></o:p></span></li>
</ul>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Ingredients for the glaze:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">¾ cup confectioner’s sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 tablespoon lime juice<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 teaspoons water<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 teaspoon grated lime zest<o:p></o:p></span></li>
</ul>
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<br /></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">With an electric mixer, cream
butter and sugars until light, scraping down sides of bowl as needed. Add
lime zest, lime juice, and salt; beat until combined. Add flour; beat
until dough is just combined.</span><o:p></o:p></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Place dough on a 16-by-12-inch
piece of parchment or wax paper. Using your hands, shape into an 8-inch
log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide).
Fold paper over log; flatten sides against work surface. Refrigerate dough
until firm, at least 1 hour and up to 1 day.</span><o:p></o:p></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Preheat oven to 350 degrees. Line
two baking sheets with parchment. Slice dough crosswise 1/4 inch thick;
place on sheets. Bake, rotating sheets halfway through, until cookies are
puffed and barely golden, about 15 minutes. Transfer to a wire rack to
cool; glaze.</span><o:p></o:p></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">To make Lime Glaze: In a small
bowl, whisk together all ingredients until spreadable. Using back of a
small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.</span><o:p></o:p></li>
</ol>
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<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Store unglazed cookies in airtight container, up to four days.
Glazed cookies are best eaten the day they are glazed.<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<st1:stockticker w:st="on"><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $3.82 (Less
than 20cents per cookie)<o:p></o:p></span></b></div>
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<br /></div>
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<b><i><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;"><a href="http://search/" target="_blank">Cookies</a>
</span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/dessert" target="_blank">Dessert </a>
</i></b>// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/baking" target="_blank">Baking</a><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></i></b><o:p></o:p></span></div>
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<b><i><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Nutritional
Information per Cookie<br />
</span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">calories
107 •
total fat 6g • sodium
1g •
sugars 6.8g • protein 1g<o:p></o:p></span></div>
<br />Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com5tag:blogger.com,1999:blog-8671057367899798710.post-31535489465071026512014-01-01T19:20:00.000-08:002014-01-01T19:20:28.347-08:00Garlic-Roasted Chicken Breasts + Happy New Year!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcAlUM7pNgVvDbVXAQd-5vm7GBy-IDHAyfxjuKxciJ4hpASJM5wXcrFGX87KkEKnatGKEwztiMFCSqHwIbO6iOdYMCJTHhxOW6KIhwIYpZBYdApXfNgcRG5QFGjR-8t0YOLZwhw1THQ/s1600/6sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcAlUM7pNgVvDbVXAQd-5vm7GBy-IDHAyfxjuKxciJ4hpASJM5wXcrFGX87KkEKnatGKEwztiMFCSqHwIbO6iOdYMCJTHhxOW6KIhwIYpZBYdApXfNgcRG5QFGjR-8t0YOLZwhw1THQ/s1600/6sm.jpg" /></a></div>
<br />
Um, what? When did we go through <i>a whole 'nother </i>year???<br />
<br />
And two-thousand fourteen... doesn't that just seem so far in the future? Not like it is the end of today's date... yet it is. Weren't we just all stocking up on extra supplies just in case the Y2K bug destroyed life as we knew it?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YaU89so4J0GR2gKWiFXkLpedcvTlgs0fwSyxkF9ekAdU_WerJvszYHZPjky2P2tH2oyrQ8PE0zdVn-BaGvS4lA0wljvnieUvFFDUtiAMlTvIl99T6G4fZGIDVji3iQGeu5SlUw1lFA/s1600/1+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YaU89so4J0GR2gKWiFXkLpedcvTlgs0fwSyxkF9ekAdU_WerJvszYHZPjky2P2tH2oyrQ8PE0zdVn-BaGvS4lA0wljvnieUvFFDUtiAMlTvIl99T6G4fZGIDVji3iQGeu5SlUw1lFA/s1600/1+sm.jpg" /></a></div>
<br />
However we got here, Happy New Year! I am glad we all made it through another year -- and hopefully <i>thrived. </i><br />
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTgt9Jq9JEcj43uf7yBA133FswmHgo6fPgYZ6Hc0DrC6bhyBUgA1F1royboB5Aag2eEhhyc0s2hw_LwECA4fU26C0qX3cSQHC8e__U116Hmatsvr2I4q_igUy0FUWcP7tDkPKwIunWw/s1600/2+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTgt9Jq9JEcj43uf7yBA133FswmHgo6fPgYZ6Hc0DrC6bhyBUgA1F1royboB5Aag2eEhhyc0s2hw_LwECA4fU26C0qX3cSQHC8e__U116Hmatsvr2I4q_igUy0FUWcP7tDkPKwIunWw/s1600/2+sm.jpg" /></a></div>
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I, for one, had a ridiculously busy and crazy (crazy-good) year. Work, travel, extra responsibilities that take extra time, precious moments spent with loved ones...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrjULz0RpRd2PUKDH84Zj96DiIHLSaBf6mRZHn-er5aWWgAT9T3liQP0-ZFsgrYWXIYJV9YC5NjglMAxDFVqHho0IiM-gMKbFMTl3WErVWo0OMIRlD6kTFuWUNSfk6ee3su9R4B4GZw/s1600/3+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrjULz0RpRd2PUKDH84Zj96DiIHLSaBf6mRZHn-er5aWWgAT9T3liQP0-ZFsgrYWXIYJV9YC5NjglMAxDFVqHho0IiM-gMKbFMTl3WErVWo0OMIRlD6kTFuWUNSfk6ee3su9R4B4GZw/s1600/3+sm.jpg" /></a></div>
<br />
You may have noticed blog posts dwindling over time... it was not because I didn't care to keep up with it. Rather, it was because I was juggling many balls at a time, and sometimes you just have to let a ball drop here or there. It happens. But I miss blogging. My hope is that I will be able to pick that ball up more, but if it means another ball must drop, I cannot let that happen. We shall what this year has in store!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnribnM_Icy1BU2FyFVRXljF0-MJImjVFk_v2wRIsIJVbelmON53RnZaghgbCWoF7nmsF-UlwQmZ0KSfiA7oJg61ySVqvS8q5wicE03SV9HbTUVwzLPEjity3CBHNH5tDnN-jZqNXVGA/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnribnM_Icy1BU2FyFVRXljF0-MJImjVFk_v2wRIsIJVbelmON53RnZaghgbCWoF7nmsF-UlwQmZ0KSfiA7oJg61ySVqvS8q5wicE03SV9HbTUVwzLPEjity3CBHNH5tDnN-jZqNXVGA/s640/4.jpg" width="640" /></a></div>
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I hope you are looking forward to wonderful things ahead of you, and that you were able to leave 2013 behind with a smile. Here's to new adventures waiting for us... CHEERS!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaL3Qhmy05lEngG9ifJDnUGbSTynSkXXaavUv2JTdY4T8U7vToH9JrCIy3LChZrCfejPUEUb8OZfW3vElsWC509tO7Im7klU5q3WAAhMDnJ6ehSU3z5-MWcrKu-WPVx7_j1GQZkK3g-w/s1600/7+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaL3Qhmy05lEngG9ifJDnUGbSTynSkXXaavUv2JTdY4T8U7vToH9JrCIy3LChZrCfejPUEUb8OZfW3vElsWC509tO7Im7klU5q3WAAhMDnJ6ehSU3z5-MWcrKu-WPVx7_j1GQZkK3g-w/s1600/7+sm.jpg" /></a></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">GARLIC-ROASTED CHICKEN BREASTS<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">WITH LEMONY BROCCOLI & PINE NUTS<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<i><span style="font-family: "Arial","sans-serif";">Recipe slightly adapted
from Everyday Food, September 2003<o:p></o:p></span></i></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">SERVES
6 •
</span></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">PREP
TIME: 10 MINUTES <b>• </b> <b>TOTAL TIME: 1 HOUR 10 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">4 heads garlic<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">8 sprigs fresh rosemary<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">4 large boneless, skinless
chicken breast halves, rinsed and patted dry<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 tablespoons olive oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Sea salt and freshly ground
pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 large head of broccoli, stalk
removed<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Juice from ½ lemon<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1/3 cup pine nuts<o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Preheat oven to 400 degrees.
Slice the tops from <a href="http://www.marthastewart.com/274936/garlic-recipes/@center/276955/seasonal-produce-recipe-guide?lc=int_mb_1001"><span style="color: black; text-decoration: none; text-underline: none;">garlic</span></a> heads,
reserving the bottoms; arrange the tops, cut sides down, in the center of
an 11-by-17-inch roasting pan. Place 1 sprig of the rosemary over each
garlic top, and arrange the chicken breasts over the garlic.</span><o:p></o:p></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Place the reserved <a href="http://www.marthastewart.com/274936/garlic-recipes/@center/276955/seasonal-produce-recipe-guide?lc=int_mb_1001"><span style="color: black; text-decoration: none; text-underline: none;">garlic</span></a> bottoms,
cut sides up, next to the chicken in the pan. Drizzle the chicken and
garlic bottoms with the olive oil. Season the chicken with salt and
pepper; place the remaining 4 sprigs of rosemary on top.</span><o:p></o:p></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Roast the chicken for 30 minutes;
turn the garlic bottoms cut sides down, and rotate the pan. Continue
roasting the chicken until the skin is browned, the juices run clear, and
an instant-read thermometer inserted into the thickest part of the meat
registers 165 degrees, about 30 minutes more.</span><o:p></o:p></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">While chicken is roasting,
prepare broccoli: heat a large skillet over medium-high heat and add 1-2
tablespoons olive oil. Add broccoli and pin nuts. Squeeze juice from
lemon. Add salt. Cook until tender and remove from heat.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Pour the pan juices into a
measuring cup; skim the fat from the top. Serve the juices with chicken
and roasted garlic.</span><o:p></o:p></li>
</ol>
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<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">The roasted garlic makes an excellent topping for toast. Just
squeeze cooked garlic cloves out of paper skin and use a fork to mash on top of
sourdough or other rustic bread. Sprinkle lightly with salt.<o:p></o:p></span></div>
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<br />
<div class="MsoNormal" style="text-align: center;">
<st1:stockticker w:st="on"><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $14.42 <st1:stockticker w:st="on">COST</st1:stockticker>
<st1:stockticker w:st="on">PER</st1:stockticker> SERVING (6): $2.40<o:p></o:p></span></b></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;"><br /></span></b></div>
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<b><i><span style="font-family: Arial; font-size: 11pt;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/unprocessed" target="_blank">Unprocessed</a> </span></i></b><span style="font-family: Arial; font-size: 11pt;">// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/gluten%20free" target="_blank">Gluten Free</a> </i></b>// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/dairy%20free" target="_blank">Dairy Free</a></i></b></span></div>
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Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com2tag:blogger.com,1999:blog-8671057367899798710.post-7520201314703169302013-12-22T17:14:00.000-08:002013-12-22T17:14:22.430-08:00Cream Cheese Hummus Pita Bites<div class="separator" style="clear: both; text-align: center;">
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Our neighborhood is pretty awesome. It is December 22 and there are people out BBQing together. The other day one neighbor came over with a plate of cookies and a chat by the Christmas tree. The next day another neighbor called to ask if we needed some extra lights as they had leftovers. And last night we all got together to do a Progressive Party up and down the block.<br />
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Yup, we are pretty rockin'.<br />
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I know there are many neighborhoods like this -- I grew up in one -- but it seems to be less and less common. At least in my adult years. People are busy, schedules are full, lives are different from one house to the next. But I am grateful that today I get to be a part of a place that celebrates community.<br />
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My contribution during the stop at our house? Sparkling cider and this: cream cheese hummus. Everyone else <i>ooh</i>'ed and <i>ahh</i>'ed, and I smiled because I know it took me five minutes. I mean, really, do I have time during the holiday season to make something time consuming? No, I do not. Which is why this is perfect. Perfectly simple, perfectly delicious. And will go perfectly with our Christmas dinner in a few days... one less thing I have to stress over. That's a holiday win.<br /><br />(This hummus is great for the usual "dip" and also spread on pita crackers topped with green onions. Both taste fabulous, one looks a little more fancy... you choose :) )<br />
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">CREAM CHEESE HUMMUS PITA BITES<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">YIELDS
1½ CUP HUMMUS • </span></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">PREP TIME: 5 MINUTES <b>• </b> <b>TOTAL
TIME: 5 MINUTES PLUS ASSEMBLING PITA BITES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 cans Garbanzo beans, one fully
drained, one still with liquid<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">8 oz. cream cheese<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">¼ cup chopped green onion, plus
more for garnish<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">¼ teaspoon salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 package of pita crackers, plus
any item for dipping<o:p></o:p></span></li>
</ul>
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<span style="font-family: Arial, sans-serif;"> </span><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions</span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">In a blender or food processor,
blend all ingredients together until smooth. Either spread on pita crackers and top
with green onion garnish, or serve as dip.<o:p></o:p></span></li>
</ol>
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<st1:stockticker w:st="on"><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">: $7.42 </span></b></div>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com3tag:blogger.com,1999:blog-8671057367899798710.post-78604559531148802232013-12-17T10:23:00.000-08:002013-12-17T10:32:52.521-08:00Peppermint Joe-Joe Ice Cream (No ice cream maker required)<div class="separator" style="clear: both; text-align: center;">
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I am a lover of peppermint. Not just at Christmas time, either. It isn't unusual to hear me order a peppermint hot chocolate at Startbucks in July. And they comply, albeit with a slight shake of the head. I know -- I am breaking the peppermint rule: it is a Christmas treat, and that's that.<br />
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But who says so? Not me. I say give me peppermint all year long, and I will show you a happy girl.<br />
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My favorite peppermint thing? Peppermint Joe-Joe's from Trader Joe's. Crazy goodness, right there. Like an Oreo (but better!) with real pieces of candy cane crushed into the cream. Um, HELLO. Could they have created anything better? No, definitely not.<br />
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Except... I did :) <br />
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I took my favorite cookie (which we stock up on around Christmas so they can last until about April when they expire -- smart, right?!) and turned it into my favorite type of dessert: ICE CREAM.<br />
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Best part is that you don't even need an ice cream maker, just a blender or food processor, and mixer of some sort, and a freezer. <i> SHEZAM!</i> Pepperminty deliciousness in a bowl. <br />
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Merry Christmas! <br />
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PEPPERMINT JOE-JOE’S ICE CREAM</span></b></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">SERVES
6 •
</span></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">PREP
TIME: 10 MINUTES <b>• </b> <b>TOTAL TIME: 10 MINUTES + FREEZING<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients:<o:p></o:p></span></b></div>
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<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 can sweetened condensed milk<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">5-6 <i>Peppermint Joe-Joe’s </i>cookies from Trader Joe’s<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 pint heavy whipping cream<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">¼ teaspoon peppermint extract<o:p></o:p></span></li>
</ul>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">In a blender or food processor,
blend sweetened condensed milk with cookies. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Combine whipping cream and
peppermint extract in a medium-sized mixing bowl. Beat cream/extract with
a mixer on medium-high speed until whipped cream is formed. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Combine sweetened condensed milk
mixture with whipped cream and pour into airtight plastic container, such
as a larger-sized Ziploc Smart-Snap container. Freeze eight hours or overnight.<o:p></o:p></span></li>
</ol>
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<st1:stockticker w:st="on"><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $6.23 <st1:stockticker w:st="on">COST</st1:stockticker> <st1:stockticker w:st="on">PER</st1:stockticker>
SERVING (6): $1.04<o:p></o:p></span></b></div>
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<b><i><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/ice%20cream" target="_blank">Ice Cream</a> </span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/dessert" target="_blank">Dessert</a> </i></b>//
<b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/peppermint" target="_blank">Peppermint</a></i></b></span><br />
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Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com4tag:blogger.com,1999:blog-8671057367899798710.post-15627250279264949362013-12-11T16:53:00.000-08:002013-12-11T16:53:20.289-08:00The Great FB Cookie Swap: Peppermint Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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It's the most wonderful time of the year... COOKIE SWAP TIME!<br />
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I know that sounds a little exaggerated, but seriously, this tradition (now three years in the making) has become one of my favorite things about the holiday season. Not only do I get to look for the best cookie recipe to add to my collection, and not only do we all get to connect with other food bloggers, but by working/baking/shipping together, we raise money for causes that are worth all that effort.<br />
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit; font-size: x-large;">$13,778.40</span></span><br />
<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit; font-size: x-large;"><br /></span></span>
<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;">That beautiful number right there (so pretty, isn't it?) is the amount that was raised for Cookies for Kids' Cancer, a non-profit that works to help fund research that can help children live a full, long, and healthy life. </span></span><br />
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;">This year I chose a simple recipe, straight from Martha: Peppermint sugar cookies. I must confess, the cookies in these pictures are the old, rejected ones. The weather was so gloomy and I kept saying I would take pictures later, later, later, and this is what I would up with. But oh! Oh oh oh. (Not to be confused with <i>ho ho ho</i> ;) ) I could NOT stop eating these. Peppermint cookie, peppermint glaze, topped with (you guessed it!) peppermint pieces! The recipe said it made two dozen so I doubled it: 1 dozen for each of my matches, 1 dozen for us... except it made about six dozen.</span></span><br />
<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;">And I did not share.</span></span><br />
<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #333333;"><span style="line-height: 18px;">Not very Christmassy of me, but if you make these you will understand why. At least I did share with my cookie recipients. In the baggies and boxes they went, off to Utah, Arkansas, and another part of California, while I received three batches of delicious cookies from across the map. That is what makes this fun -- bake, raise money, and connect with people you have never met before. It's a triple win.</span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;">A big shout out to the companies that sponsored the cookie swap (by giving in addition to what we bloggers donated): OXO, Pure Cane Dixie Crystals, Gold Medal Flour, and Grandma's Molasses. Their contributions stretched our dollars -- and hopefully bring us one step closer to a cure for cancer!</span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;">If you would like to find out about the Great Food Blogger Cookie Swap (and maybe participate next year!), click on their logo below.</span></span><br />
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PEPPERMINT SUGAR COOKIES<o:p></o:p></span></b></div>
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<i><span style="font-family: "Arial","sans-serif";">Recipe from Everyday
Food, Dec. 2012<o:p></o:p></span></i></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">YIELDS
2 DOZEN • </span></b><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">PREP TIME: 15 MINUTES <b>• </b> <b>TOTAL
TIME: 40 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 ½ cups all purpose flour
(spooned and leveled)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 tablespoon baking powder<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">½ teaspoon fine salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 sticks unsalted butter, room
temperature<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 cups granulated sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">½ teaspoon peppermint extract<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">½ cup chocolate chips (optional)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 large egg<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">1 cup confectioners’ sugar,
sifted<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">3-5 tablespoons heavy cream<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">2 candy canes, crushed, for decorating<o:p></o:p></span></li>
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<b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Preheat oven to 350 degrees, with
racks in upper and lower thirds.
Combine flour, baking powder, and salt. In a large bowl, use mixer to beat
butter, granulated sugar, and ¼ teaspoon peppermint extract on medium-high
until pale and fluffy (about 3 minutes).
Beat in egg, then flour mixture on low. Stir in chocolate chips if you are using
them.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Roll dough into 1 ½-inch balls
and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden,
about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5
minutes, then transfer to racks and let cool completely.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Arial","sans-serif";">Stir together confectioners’
sugar and enough cream to make a spreadable glaze (if you like a strong
mint flavor, stir in up to ¼ teaspoon extract). Spread a thin layer of glaze on top of
each cookie and sprinkle with candies.
Let dry completely on racks. <o:p></o:p></span></li>
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<span style="font-family: Arial, sans-serif;">Can be stored in an airtight container, three days.<o:p></o:p></span></div>
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<st1:stockticker w:st="on"><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $4.79 <st1:stockticker w:st="on">COST</st1:stockticker> <st1:stockticker w:st="on">PER</st1:stockticker>
COOKIE (24): 20 cents<o:p></o:p></span></b></div>
<br />Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com2tag:blogger.com,1999:blog-8671057367899798710.post-4096458942450180502013-12-06T15:02:00.000-08:002013-12-06T15:24:43.505-08:00The Cost of Eating Healthy (and my two cents)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-mFFKAtXcsc6tn05Piuc-RO-qphwX9O2igd2feXBbb-QEROLd7E9UPZP3BtyMHvdUNwOaX2afG59u_roMdH_KZ5RzBYHw4d48qNZxg_BzMdTotJDR9PkdJKm2K3opRP0jMe2RxA4uA/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-mFFKAtXcsc6tn05Piuc-RO-qphwX9O2igd2feXBbb-QEROLd7E9UPZP3BtyMHvdUNwOaX2afG59u_roMdH_KZ5RzBYHw4d48qNZxg_BzMdTotJDR9PkdJKm2K3opRP0jMe2RxA4uA/s640/1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.npr.org/blogs/thesalt/2013/12/05/249072685/what-separates-a-healthy-and-unhealthy-diet-just-1-50-per-day?utm_content=socialflow&utm_campaign=nprfacebook&utm_source=npr&utm_medium=facebook" target="_blank">//source//</a></td></tr>
</tbody></table>
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After a busy two weeks, I was getting ready to put something on my blog. No, not the amazing peppermint cookies I have been chowing down on (because I have yet to take pictures of them -- blame it on the minimal hours of daylight), but something to say, "Hey, I'm here! Don't forget me!" Something fun. Something cute.<br />
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But then I saw <a href="http://www.npr.org/blogs/thesalt/2013/12/05/249072685/what-separates-a-healthy-and-unhealthy-diet-just-1-50-per-day?utm_content=socialflow&utm_campaign=nprfacebook&utm_source=npr&utm_medium=facebook" target="_blank">this article</a> pop up in my newsfeed on Facebook. And after reading through it, and then reading through the comments, I changed my plan. <br />
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Fun and cute can wait for another day.<br />
<br />
Today we need to talk about eating healthy (yes) and the cost of it (yes). But most importantly, we need to talk about perceptions of this. <br />
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I am not going to sit here and give you figures about the cost of eating a healthier diet, because you can find that information quite easily. I am also not going to share how eating more fruits and vegetables costs more money than packaged food because, at least in the USA, we all know this to be a general truth. My eyes were really opened to this when I took a master's level class on how health impacts a student's ability to learn, and how income impacts health. As you may be aware if you have followed this blog for awhile, that class combined with Jamie Oliver's Food Revolution were the main reasons I set out to learn to cook. That is why this blog is here -- because I wanted to be able to eat healthy food that I could afford and still tasted great.<br />
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We get it. Eating a healthy diet is more expensive. It is unfortunate, but it is a reality.<br />
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I also get that <a href="http://theweek.com/article/index/218167/" target="_blank">food deserts</a> exist. For the 7-10% of Americans who live in these areas, that is a real problem, and I am not here to offer a solution, because I do not have one. I wish I did...<br />
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What I am going to say is this: for those many, many people who instantly commented on NPR's article saying that it costs on average $600 a month PER PERSON to eat healthy, or all those people who clearly commented without reading the article as the examples shared in the comments don't fit with what the article said at all but then rattled on reason after reason why this article is full of BS (with all caps here and there)... <i>let's all just stop and breathe. </i><br />
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And then, let's read the information, look at where their findings are coming from, see if we agree with it or not, and then move on with our lives.<br />
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As for me, I agree. Why? Because I have been pricing out food for the past three years. That was the whole reason I started this blog: to keep a record of what we ate, how much it cost, and then use that information to make wise decisions while planning for what we are going to eat next week. Through this, and finding out tricks like shopping at the Farmers' Market or making beans from scratch, I have learned to keep our food costs quite low.<br />
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I get that there are a lot of variables in this equation, and that many things (location, time, availability of products, etc.) can change what is possible. Maybe your shopping style is different than mine. Maybe you don't enjoy cooking and you need something fast. Maybe you really just want to eat a Big Mac. Go ahead. That's OK, that's your decision. I've been there, I get it. But people, we've got to stop attacking the messenger just because we don't like the message. And please, please, please, let's stop ganging up on people (fellow commentors) because they have a different experience than us.<br />
<br />
Maybe you really do spend $600 per month for one person to eat healthy without ever going out to eat. I am sorry for you, and I hope you find ways to cut back on that. But either way, that's OK. It's your money. <br />
<br />
Maybe you really struggle to just make ends meet. I grew up in that reality, and I know a lot of people live in that daily. My heart goes out to you, for I know it is a challenge. <br />
<br />
For most of us, though, we probably fall somewhere in the middle. Let's take ownership of our decisions. Heck, when I want a McChicken, I am going to get a McChicken. Yes, even me with a blog on finding healthy food. And that's alright. As long as I don't yell at NPR for it.<br />
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What are some ways you have found to keep the cost of food down?<br />
<br />
<br />
(Looking for some low cost meal ideas? Click for <a href="http://garlicandsalt-tiffany.blogspot.com/search/label/%241%20meal" target="_blank">$1 meal ideas</a> and <a href="http://garlicandsalt-tiffany.blogspot.com/search/label/%242%20meal" target="_blank">$2 meal ideas</a> (per serving). Cheaper than a Big Mac :) )<br />
<br />Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com5tag:blogger.com,1999:blog-8671057367899798710.post-60289622740510849372013-11-21T18:00:00.000-08:002013-12-24T11:17:02.899-08:00Give Thanks + Curried Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3jxTJYa17RHaB3AWAuIM-hGzAVVlUFNWcKG0z53KZfQEdt5IpsHsDMR1FlVgpN-lsugaEjtfyH2d1rkXawT3-wa5gHRgyvNWlcErF5ILaE7ER1zSYljLINdvuwvt2Qhyphenhyphen_ci8cpiLDw/s1600/2b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3jxTJYa17RHaB3AWAuIM-hGzAVVlUFNWcKG0z53KZfQEdt5IpsHsDMR1FlVgpN-lsugaEjtfyH2d1rkXawT3-wa5gHRgyvNWlcErF5ILaE7ER1zSYljLINdvuwvt2Qhyphenhyphen_ci8cpiLDw/s640/2b.jpg" width="456" /></a></div>
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Is there anything more perfect at this time of year than a bowl of fresh, rich soup? I think not. Yesterday as the rain was coming down and there was a chill in the air I sent a message to my aunt: "Quick! I need your pumpkin soup recipe!" She quickly obliged and my rainy day was turned into perfection. <br />
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This is one of those soups that tastes like it takes forever but in reality is quite quick. Perfect for when you have someone coming over that you need to impress and you don't have all day... or when you are by yourself and you just want to impress yourself. Why shouldn't we want to impress ourselves sometimes? I think I am going to prioritize impressing myself a little more and trying to impress others a little less... and then I am going to enjoy my soup with slippers on my feet and my hair in an uncombed ponytail. That, too, sounds like perfection.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBuVWHd2wiHfx4bMDPjz0hfKVJU-aiZ1VZ6Kpu0v76_cGk8MWZLhR55TNBzR_SCYuFHvLhraTYiryiiUu12v12jIVnMajV5Lg6-KapHrEUJKKkUFvFYyGqYpcqZpvx_sFB8sbP606Nw/s1600/3b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBuVWHd2wiHfx4bMDPjz0hfKVJU-aiZ1VZ6Kpu0v76_cGk8MWZLhR55TNBzR_SCYuFHvLhraTYiryiiUu12v12jIVnMajV5Lg6-KapHrEUJKKkUFvFYyGqYpcqZpvx_sFB8sbP606Nw/s640/3b.jpg" width="456" /></a></div>
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And now time to give thanks...<br />
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<span class="userContent" data-ft="{"tn":"K"}">You know a village raises a child, right? A village also makes a wedding... <br /><br /> Thank you to my friends who took over the music side of it (and ROCKED IT!), the two ladies who made sure the<span class="text_exposed_show"> church was decorated (and did much more, too!), my mother-in-law who made all of the table cloths (and gave me the best person to marry <i class="_4-k1 img sp_eyiyiq sx_f6995b"></i> ), our friend in Brazil who made the bridesmaid dresses, family friends who came early from afar to set of the reception, students' mothers for helping me to get food for cheap through the Catholic convent (hehehe) and putting together the fruit kabobs, another students' mom for doing my hair, my former landlord for doing all of the flowers, my friends from work who worked hard to help in all ways, <em>another</em> student's mom for being a fabulous coordinator, and to all of our attendants for being the best support! A super special thank you to Pastor Sam, who made everybody laugh and cry, and set the standard in wedding homilies (everyone still talks about it!), and another huge thank you to Dan and Gina who gifted us with a beautiful reception.<br /><br />I am grateful for all these people above (and I am sure there are more!) for helping us have the best day ever. Because of you, we ALL pulled off an amazing wedding that was far beyond what we could have imagined. Thank you, thank you!</span></span><br />
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<span class="userContent" data-ft="{"tn":"K"}"><span class="text_exposed_show"><span style="font-family: "Berlin Sans FB Demi"; font-size: 20pt; mso-bidi-font-family: Arial;"><strong>CURRIED PUMPKIN SOUP</strong></span></span></span></div>
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<b><span style="font-family: Arial; font-size: 11pt;">SERVES 6 • </span></b><span style="font-family: Arial; font-size: 11pt;">PREP TIME: 15 MINUTES <b>• </b> <b>TOTAL TIME: 35 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14pt; mso-bidi-font-family: Arial;">ingredients:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Arial;">1 onion, chopped</span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>1/2 lb. of cremini mushrooms, sliced</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>3 tablespoons butter</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>2 tablespoons flour</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>1 teaspoon salt</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>pepper, to taste</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>1 tablespoon curry powder</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>3 cups chicken broth</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>2 cups canned pumpkin (or cooked and mashed pumpkin)</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>1 tablespoon honey</o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;"><o:p>1 cup evaporated milk</o:p></span></li>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
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<li class="MsoNormal"><span style="font-family: Arial;"><span style="font-family: inherit;">Saute mushrooms and onion in butter until onion is soft. Sprinkle with flour. Add salt, pepper and curry powder. Stir in chicken broth, pumpkin and honey. Simmer 15 minutes. Add milk and heat thoroughly.
Serve sprinkled with croutons. (Note: can take part out and blend for smoother texture.)</span></span></li>
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<span style="font-family: Arial;">(Tastes best served the next day. But really tastes great whenever.)</span></div>
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<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20pt; mso-bidi-font-family: Arial;">: $7.72 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20pt; mso-bidi-font-family: Arial;">COST P</span></b></st1:stockticker><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20pt; mso-bidi-font-family: Arial;">ER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20pt; mso-bidi-font-family: Arial;"> SERVING (6): $1.29</span></b></div>
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</span></span>Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com0tag:blogger.com,1999:blog-8671057367899798710.post-80394548152451699032013-11-15T15:29:00.000-08:002013-11-15T18:52:29.723-08:00Give Thanks + Brussels Sprouts with Bacon, Rosemary, and Lemon<div class="separator" style="clear: both; text-align: center;">
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When Thanksgiving or Christmas dinners come around, I am still one of the kids. Nobody really expects me to roast a turkey or prepare something, because all of the 'real adults' do that. And when I insist that I am perfectly capable of contributing, the reply is something like, "Well, you can bring a side of something if you want. Or cookies." While at work and among friends I am the go-to recipe girl, with family I am still just Tiffany, who is really good at peeling potatoes.<br />
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Which really, is fine. I don't mind peeling potatoes. Honestly.<br />
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And for the turkey? I am glad to not have that responsibility. <br />
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But this year is the year. I am going to bust out real food and put it right in the middle of the amazing dishes that are always present and nobody wants to give up their hold on them. Not something simple like cookies, but not stealing somebody's life-long claim to green bean casserole or stuffing.<br />
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Here is a good one: Brussels sprouts with turkey bacon (to keep it a little less fattening), cooked with rosemary and lemon juice. I know it is really a side, but we took this and served it for dinner with beans and rice (how we do) and it was fantastic. I know not many people like brussels spouts, but this is one of those dishes that nobody will deny. Bacon? Yum. Rosemary? Flavorful. Lemon juice? The perfect amount of <i>zing</i>. Combined, this makes one tempting side, and those who have claim on the mashed potatoes or candied yams (yuck!) can keep their signature dish theirs ;)<br />
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And now, let me share some "thanks"...<br />
<span style="font-family: inherit;"><br /></span>
<span style="color: #666666; font-family: inherit;">Day 11: It's not just my grandpa, my father, and my brother I am thankful for... I am thankful for ALL veterans and their families, who serve us by serving our country.</span><br />
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<span style="color: #666666; font-family: inherit;">Day 12: <span style="background-color: white; line-height: 18px;">I am thankful for my girlfriends. Whether making plans to grab a bite to eat with girl talk, chatting on the phone, nights in jammies watching chick flicks with munchies, or laughing about this or that every day at work, life would be very lonesome with them. It doesn't matter if we have been friends for 20 years or 2, THANK YOU for all the joy and laughter you bring into my life!</span></span><br />
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<span style="color: #666666; font-family: inherit;"><span style="background-color: white; line-height: 18px;">Day 13: </span><span style="background-color: white; line-height: 18px;">I am very grateful for my friend </span><a data-hovercard="/ajax/hovercard/user.php?id=673905433&extragetparams=%7B%22directed_target_id%22%3A0%7D" href="https://www.facebook.com/alex.or.alexandra?directed_target_id=0" style="background-color: white; cursor: pointer; line-height: 18px; text-decoration: none;">Alex</a><span style="background-color: white; line-height: 18px;">, who really, truly "gets" me. We're both a little loud, like to talk, have crazy ideas, and have a habit of forgetting to call people back. It is a rare friend that you can carry on a 32 hour conversation with (with a 4 1/2 hour nap pause in the middle) and not get bored one bit. Like I said, she gets me, and I am thankful that I get to have a friend like that.</span></span><br />
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<span style="color: #666666; font-family: inherit;"><span style="background-color: white; line-height: 18px;">Day 14: </span><span style="background-color: white; line-height: 18px;">I am grateful for all the 'unnamed' people in my life who do so much for me -- the one's whose names I might not ever know, but without them my life would be a whole lot harder: the garbage collectors, UPS delivery guys, Cal-Trans people who keep the roads clear... it may sound a little trite, but it's true. I am thankful for all that they do, without much glory or honor, but they do it and they do it well.</span></span><br />
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<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: inherit;">What/Who are YOU thankful for today??? </span></span><br />
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">BRUSSELS SPROUTS WITH BACON, ROSEMARY, </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">AND</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> LEMON<o:p></o:p></span></b></div>
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<i><span style="font-family: Arial;">Recipe adapted from <a href="http://www.marthastewart.com/863972/shredded-brussels-sprouts-pancetta" target="_blank">Everyday Food, Oct.2011</a><o:p></o:p></span></i></div>
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<b><span style="font-family: Arial; font-size: 11.0pt;">SERVES 4 • </span></b><span style="font-family: Arial; font-size: 11.0pt;">PREP TIME: 25 MINUTES
<b>• </b> <b>TOTAL
TIME: 45 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Arial;">8 slices of bacon of your choice (I used turkey)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">Extra-virgin olive oil, if needed<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 pound of brussels sprouts, shredded in food
processor (use slicing blade)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 tablespoon chopped fresh rosemary leaves<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">juice from ½ lemon<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">salt and pepper, to taste<o:p></o:p></span></li>
</ul>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Arial;">In a large nonstick skillet, cook bacon over
medium until crisp. If using turkey
bacon, you will need to add some olive oil to fry the bacon well. Transfer to a paper towel lined plate to
cool. Cut/break into small pieces.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">Keeping the bacon drippings/oil in pan, add
brussels sprouts and cook, stirring occasionally, until crisp-tender. Add rosemary and cook until fragrant,
about 2 minutes. Stir in bacon. Remove from heat, stir in lemon juice,
and season with salt and pepper. <o:p></o:p></span></li>
</ol>
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<span style="font-family: Arial;">Can be served warm or at room temperature.<o:p></o:p></span></div>
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<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $6.57 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> SERVING (4): $1.64</span></b><br />
<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">WITH BEANS & RICE (FULL MEAL): $1.89</span></b></div>
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<b><i><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/unprocessed" target="_blank">Unprocessed</a> </span></i></b><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/gluten%20free" target="_blank">Gluten Free</a> </i></b>//
<b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/dairy%20free" target="_blank">Dairy Free</a></i></b></span></div>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com0tag:blogger.com,1999:blog-8671057367899798710.post-82030242179317563282013-11-13T14:18:00.000-08:002013-11-21T21:27:06.780-08:00An Instagram Scavenger Hunt Birthday<div class="separator" style="clear: both; text-align: center;">
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Every year, when my husband's birthday rolls around, I rack my brain for the perfect activity to do. He's not a kid (obviously) but I like <i>fun.</i> And what better time to have fun than on birthdays?<br />
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I am kind of over the go-out-to-eat every single year thing (although sometimes that is what we do), and I want to make it something that is very affordable (so all can participate) and family friendly (since many of our friends have kids). <br />
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My two favorite so far have been glow-in-the-dark Ultimate Frisbee (30th) and now this year: an Instagram Scavenger Hunt!<br />
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(Yes, they are holding a frozen chicken right there. <i>Frozen Chicken</i> was not on the list. </div>
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But <i>bird</i> was, and this totally counts.)</div>
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Throughout my life, I have done participated in different variations of photo-scavenger hunts: Polaroids in my younger years, digital pictures uploaded to a computer while in college and after, and then this summer in NYC I met up with a friend who created the perfect blend of modern technology with this kind of activity: Instagram-Scavenger Hunt! (Nice one, Deanne!)<br />
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(Surf. I was picturing waves, they found laundry detergent. HAHAHA!)</div>
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If you have never participated in a photo scavenger hunt of any kind, it is super easy and TONS of fun. </div>
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<ol>
<li>Create a list of things to find. They can be specific ("A Stop Sign") or open-ended ("Winter"). I put about 20 things on the list to give it good variety. And for some reason, every single time I have a police officer on there. I think it is an added challenge... unless you are like the little girl below ;) (I also include things like "With a family you have never seen before" or "With a Trader Joe's employee". Any time you have strangers participate it makes it much more exciting.)</li>
<li>Get enough people together to have a few teams, but don't count yourself -- somebody needs to monitor the pictures.</li>
<li>Set the guidelines: Where do you meet? What time do you need to come back together? (We did an hour and a half for this one -- and met up at In-n-Out. WIN!) Do you get bonus points if all of the people are in the picture and it is not a selfie (meaning someone else had to take the picture)? </li>
<li>Get together, make sure the leader is following all of the Instagram accounts (and help create ones for groups that don't have anybody on Instagram), and then send them off! One point for each item on the list found, bonus points for any of the whole group or whatever you decide, and <i>ta-da! Insta-party!</i></li>
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If you haven't had the chance to participate in one of these scavenger hunts, stop what you are doing and go organize one RIGHT NOW. The cost is low, just any party favors you have for props -- such as these glasses and party hats, while the amount of fun is high. From four year-olds to 44 year-olds, we had a fabulous time, filled with laughter and celebration. So, GO, do it!!!<br />
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What are your fabulous ideas for birthday parties???<br />
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Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com1tag:blogger.com,1999:blog-8671057367899798710.post-73314479208631377022013-11-11T07:00:00.000-08:002013-11-11T14:33:28.254-08:00Give Thanks + A Maple Brown Sugar Pumpkin Roll<div class="separator" style="clear: both; text-align: center;">
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Can you believe I lived my entire life -- all 30 years -- without ever once having a slice of pumpkin roll? Yeah. But I fixed that this weekend.<br />
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Oh. My. Goodness.<br />
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How did I not know about this? Well, whatever the reason, <i>that</i> will never happen again.<br />
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This recipe is from my friend <a href="http://www.bakeaholicmama.com/2013/10/maple-brown-sugar-pumpkin-roll.html" target="_blank">Carrie over at Bakeaholic Mama</a>. If you like pumpkin you will LOVE her blog. She did "<a href="http://www.bakeaholicmama.com/search/label/Pumpkin" target="_blank">30 Days of Pumpkin</a>" during the month of October, and if this is an indicator of the taste for the <span style="color: #666666; font-family: inherit;">other recipes, then you can't go wrong...<br /><br />And now, let's give a little thanks :)<br /><br />Day 6: <span style="background-color: white; line-height: 18px;">I am grateful for all of the parents who entrust their children to me each day. For without these kids my life would be missing a whole lot of laughter, hugs, and growth (both in them and in me).</span></span><br />
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<span style="color: #666666; font-family: inherit;">Day 7: <span style="background-color: white; line-height: 18px;">I am thankful for my mom, whose great life lessons have stuck with me throughout the years: don't put socks in the microwave to dry quickly, for they will catch on fire; you need not feel ashamed when you eat an entire box of Girl Scout cookies in one sitting, it is only natural; and you have no room for hate in your heart when Jesus lives there, so LET IT GO.</span></span><br />
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<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: inherit;">Day 8: Personal, but nonetheless, I am thankful for this person!</span></span><br />
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<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: inherit;">Day 9: I am thankful for my friends. I have the best support system on Earth, and I am beyond grateful for each person who supports me, celebrates with me, and encourages me. </span></span><br />
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<span style="color: #666666; font-family: inherit;"><span style="background-color: white; line-height: 18px;">Day 10: </span><span style="background-color: white; line-height: 17px;">I am grateful for my friends and 'family' from Palau and Ebeye. People in both places opened their arms to me and brought me in, loved on me, and still put forth an effort to stay connected from afar. It is a wonderful thing to know I at any point I can go back and be at home. Mesulang and Kommol Tata!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxntJwrLtBZWf9v2iEwbqdWGxmyFKllx1jkfLNfUXHi1HwsjaV0ij1PEkuyjMf0o-mtxuO2IbMEjuDvZnSHjuzFgzJrwg15XXSd3oo-GoZPuYvc2SpmRnC8lLbGTPXGrkuzxco7p29A/s1600/1+title+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxntJwrLtBZWf9v2iEwbqdWGxmyFKllx1jkfLNfUXHi1HwsjaV0ij1PEkuyjMf0o-mtxuO2IbMEjuDvZnSHjuzFgzJrwg15XXSd3oo-GoZPuYvc2SpmRnC8lLbGTPXGrkuzxco7p29A/s640/1+title+2.jpg" width="428" /></a></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">MAPLE BROWN SUGAR PUMPKIN </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">ROLL</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></b></div>
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<i><span style="font-family: Arial;">Recipe by <a href="http://www.bakeaholicmama.com/2013/10/maple-brown-sugar-pumpkin-roll.html" target="_blank">Bakeaholic Mama</a><o:p></o:p></span></i></div>
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<b><span style="font-family: Arial; font-size: 11.0pt;">SERVES 10 • </span></b><span style="font-family: Arial; font-size: 11.0pt;">PREP TIME: 20 MINUTES
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TIME: 1 ½ HOUR + CHILLING<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients:<o:p></o:p></span></b></div>
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<li class="MsoNormal"><span style="font-family: Arial;">¾ cup flour<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">½ tsp. baking powder<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">½ tsp. baking soda<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 tsp. pumpkin pie spice<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">¼ tsp. salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2/3 cup pumpkin puree<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">3 eggs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">¼ cup brown sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">¾ cup granulated sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1/3 cup powdered sugar<o:p></o:p></span></li>
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<i><span style="font-family: Arial;">for the filling<o:p></o:p></span></i></div>
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<li class="MsoNormal"><span style="font-family: Arial;">8 oz. cream cheesed, softened<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">¼ cup light brown sugar, packed<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">½ tsp. vanilla extract<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">pinch of salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">3 cups powdered sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2-4 T. (only if needed)<o:p></o:p></span></li>
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<i><span style="font-family: Arial;">for the topping<o:p></o:p></span></i></div>
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<li class="MsoNormal"><span style="font-family: Arial;">3 T. pure maple syrup<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 cup powdered sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">pinch of salt<o:p></o:p></span></li>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
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<span style="font-family: Arial;"><a href="http://www.bakeaholicmama.com/2013/10/maple-brown-sugar-pumpkin-roll.html" target="_blank">Visit Bakeaholic Mama HERE </a> <o:p></o:p></span></div>
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<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $7.32 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> SERVING (10): $0.73<o:p></o:p></span></b></div>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com8tag:blogger.com,1999:blog-8671057367899798710.post-53861594042331547722013-11-10T11:03:00.000-08:002013-11-10T11:03:34.640-08:00Look Who's in Redbook! <div class="separator" style="clear: both; text-align: center;">
<a href="http://garlicandsalt-tiffany.blogspot.com/2013/05/what-i-do-cauliflower-mash.html" target="_blank"><img border="0" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ3EL7ydHB8HxC4CPfJtpwM9FIJ-Y-tDsw6YKsUvIz08AqIoEquwpQv3Ape0sl03EfE4jOYWHnQ-A_nyLGxktwyHP8ecV3KYzrZ62ZTfvnEP0hzIZ69BCq3AAiacDu75j9lIgH9ufJw/s640/Redbook.png" width="640" /></a></div>
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One of my recipes made Redbook! They have a great selection of mashed veggies to try there, not just this one... from mashed rutabagas (which I don't even know what those are) to mashed parsnips with carmelized onions, the options are varied and delicious. Click on the words below to see for yourself.<br />
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<span style="font-size: large;"><a href="http://www.redbookmag.com/recipes-home/tips-advice/veggie-mash-ups?click=smart&kw=ist&src=smart&mag=DEL&link=http%3A%2F%2Fwww.redbookmag.com%2Frecipes-home%2Ftips-advice%2Fveggie-mash-ups-SMT-DEL#slide-2" target="_blank">Veggie Mash-Ups from Redbook</a></span></div>
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And Redbook, thank you! YOU are who I am grateful for today :)</div>
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<a href="http://garlicandsalt-tiffany.blogspot.com/2013/05/what-i-do-cauliflower-mash.html" target="_blank"><img border="0" height="595" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBIaYzCEYS8vT75fXrmBDNrZLS3CFV4SXCRFN1cppmqyB20gVwybdDp47ezdQOVedi0OLGLBDXPKoKguR9USpb0UvAKC3ORIbOlGhH749Q3goNYGSmjpCU5bJ6Kgo3hEAysF76bAqcQ/s640/redbook2.jpg" width="640" /></a></div>
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Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com4tag:blogger.com,1999:blog-8671057367899798710.post-23174045166333849142013-11-06T12:43:00.002-08:002013-11-06T12:43:29.696-08:00Give Thanks + Chicken Thighs over Roasted Vegetables<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZN9Qhn8azglJBjBKA6YUIXQrMsW3fvGW6dmbUUiUK8Uxh6AvEgoL9Tveg_RIQxvj8ZilTv3Z2Oh5Jc93YRUGlRpA3YimyI-irM-e6jepUAhLL5TY83dXJTUF4ZF0rCJtbykcWnam8Q/s1600/11+small+words2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZN9Qhn8azglJBjBKA6YUIXQrMsW3fvGW6dmbUUiUK8Uxh6AvEgoL9Tveg_RIQxvj8ZilTv3Z2Oh5Jc93YRUGlRpA3YimyI-irM-e6jepUAhLL5TY83dXJTUF4ZF0rCJtbykcWnam8Q/s640/11+small+words2.jpg" width="456" /></a></div>
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Apparently, I have a thing for chicken thighs. First the chicken thighs over butternut squash and cranberries, and now this. But I don't deny it. Here's why I like them: they are cheap and they taste better than the other parts. My personal preference, I know, but the money thing.. you can't argue with that! <br />
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But enough chicken-talk! Let's start giving thanks :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGteF1Lq2f1nA251__c3A476JiON11epGcvQaYNm5xroXi8OIdeKPFd63V16MFJ-1yoYmL2hgv7OU7B38pp8iw6bKp90fD-34-2_igvnKNNokXVnn1D4heKr49QC8bjbE_OyHWkYT_tw/s1600/10small+words2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGteF1Lq2f1nA251__c3A476JiON11epGcvQaYNm5xroXi8OIdeKPFd63V16MFJ-1yoYmL2hgv7OU7B38pp8iw6bKp90fD-34-2_igvnKNNokXVnn1D4heKr49QC8bjbE_OyHWkYT_tw/s1600/10small+words2.jpg" /></a></div>
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<span style="font-family: inherit;">Day 4: <span style="background-color: white; color: #37404e; line-height: 18px;">I am grateful for my close friends</span><span style="background-color: white; color: #37404e; line-height: 18px;"> who were there for me that day 11 years ago -- whether they grabbed the phone out of my hand as I started screaming or sat me down and got me the help I needed to process what I had just heard. I am grateful for one of my closest friends </span><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;">for holding my hand as I said goodbye to my mom one last time. And I am grateful for my one of my first childhood friends for being right there beside me during the funeral, the only person who could truly understand as she had lost her mom a few years before, and for saying the words I needed to hear: It's hard and it sucks, and it was going to suck even more before it was over, but one day it would get a little easier. Thank you.</span></span><br />
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<span style="font-family: inherit;">Day 5: <span style="background-color: white; color: #37404e; line-height: 18px;">I am grateful for Dang, the Hertz Rental Car employee who observed how much trouble I had getting a vehicle for a field trip in the morning -- 1 1/2 hours late and not cleaned -- and not only gave back a good portion of the money upon my return (before I could even ask), but then came around from behind the counter, sat down in the seat across from me, and listened while I explained why I was frustrated. He didn't make excuses, he didn't blame it on others (even though it was not his fault), he JUST LISTENED. </span></span><br />
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Who/what are YOU thankful for today?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoOzudP-pFu9rk7546NALv9Z7wDEBnr1Oe0BtGPbKes1hMwQDqa-G8M6qnxxbJBJ4G_yXzC7saLEXBLoxPSCyd7d7jIbh9yT1kBxuRRlRe2d_Ln0wN9_Tg8b-yGzydHCqSLIGPh73Jw/s1600/12small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoOzudP-pFu9rk7546NALv9Z7wDEBnr1Oe0BtGPbKes1hMwQDqa-G8M6qnxxbJBJ4G_yXzC7saLEXBLoxPSCyd7d7jIbh9yT1kBxuRRlRe2d_Ln0wN9_Tg8b-yGzydHCqSLIGPh73Jw/s640/12small.jpg" width="456" /></a></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">CHICKEN THIGHS OVER ROASTED VEGETABLES<o:p></o:p></span></b></div>
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<span style="font-family: Arial;"><i>Recipe inspired by </i><a href="http://www.marthastewart.com/862753/pork-chops-fennel-and-carrots" target="_blank"><i>Everyday Food’s</i> PorkChops with Fennel and Carrots</a><i><o:p></o:p></i></span></div>
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<b><span style="font-family: Arial; font-size: 11.0pt;">SERVES 6 • </span></b><span style="font-family: Arial; font-size: 11.0pt;">PREP TIME: 45 MINUTES
<b>• </b> <b>TOTAL
TIME: 55 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients<o:p></o:p></span></b></div>
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<li class="MsoNormal"><span style="font-family: Arial;">2 fennel bulbs, trimmed and cut into ½-inch
wedges<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 pound carrots, trimmed and halved lengthwise<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 large red onion, cut into 1-inch wedges, root
end left intact<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">12 garlic cloves, peeled<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">3 tablespoons chopped fresh rosemary<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">6 tablespoons olive oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">sea salt and fresh ground pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">6 boneless chicken thighs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">lemon wedges, for serving<span class="apple-converted-space"><o:p></o:p></span></span></li>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
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<li class="MsoNormal"><span style="font-family: Arial;">Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots,
onion, and garlic with 2 tablespoons rosemary and 4 tablespoons oil. Season with salt and pepper. Roast until vegetables are tender and
browned in spots, about 30 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">Meanwhile, in a large skillet, heat 2
tablespoons oil over medium-high heat.
Season chicken thighs with salt and pepper and sprinkle with
remaining rosemary. In batches,
cook until cooked through, about 4-5 minutes each side. Check to make sure it is fully cooked.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">Serve chicken on top of roasted vegetables. Squeeze lemon juice on top, if desired.<o:p></o:p></span></li>
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<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $14.81 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> SERVING (6): $2.47<o:p></o:p></span></b></div>
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<b><i><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/unprocessed" target="_blank">Unprocessed </a> </span></i></b><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">// <a href="http://garlicandsalt-tiffany.blogspot.com/search/label/gluten%20free" target="_blank"> </a><b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/gluten%20free" target="_blank">Gluten Free </a> </i></b>//
<b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/dairy%20free" target="_blank">Dairy Free</a></i></b></span></div>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com0tag:blogger.com,1999:blog-8671057367899798710.post-51596898817391155662013-11-03T18:55:00.000-08:002013-11-03T18:55:00.472-08:00Give Thanks 1 + Chicken Thighs over Butternut Squash<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2K13fS6uKe4RkkV3nxQyrWt3io96GboPLUEZY9W-Q7Ng3020MXZEGyx4g1g1VDbGBvRwllusGallDdLA2mwkAZi0q8nF5gIo9BKUDgeO4gpQEGIBjyc0BasojbVNk0LIuvtJOY7bCSg/s1600/4small2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2K13fS6uKe4RkkV3nxQyrWt3io96GboPLUEZY9W-Q7Ng3020MXZEGyx4g1g1VDbGBvRwllusGallDdLA2mwkAZi0q8nF5gIo9BKUDgeO4gpQEGIBjyc0BasojbVNk0LIuvtJOY7bCSg/s1600/4small2.jpg" /></a></div>
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Fall is a season of orange. Seriously. Look at the leaves, the pumpkins, the recipes on my page. Today I have another orange-colored recipe for you. I also have some "thanks" to give out. Because Fall is also a season of thanksgiving.<br />
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This year, instead of finding some<i>thing </i>I am grateful for (a warm bed, a home to call my own, etc.), I am focusing on some<i>one</i> that I am grateful for. Many posts this month will be include these mentions of gratitude. And I hope you will join me and share <i>your</i> person that you are grateful for in the comments. <br />
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Day 1<span style="font-family: inherit;">: <span style="background-color: white; color: #37404e; line-height: 18px;">I am grateful for the legacy of a pastor I had when I was 20 years old. He didn't get to see it play out because he (along with his life and son) were taken long before anyone expected, but I am thankful for him recognizing leadership ability in me when nobody e</span><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;">lse did, myself included. He sought me out to and gave me responsibility, and I grew in ways I never would have if he had not seen that potential in me. Some day I will be able to say thank you to his face, but until then I will never forget that he was the one who started that area of growth in my life.</span></span><br />
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<span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;">Day 2: I am grateful for my dad, whose words of pride started off my day.</span></span><br />
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<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;">Day 3 (today): </span><span style="background-color: white; color: #37404e; line-height: 18px;">I was going to wait until a specific date (one with great significance) to say this, but everyday it is the truth: I am grateful for my husband. BEYOND grateful. He loves me with a full love, truly is my best friend, my laughing buddy, my fellow adventure planner, and my shoulder to cry on. I am a blessed woman, and I am aware of that every day.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #37404e; line-height: 18px;">Who have YOU been grateful for these past three days?</span></span><br />
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">AND</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> CRANBERRIES<o:p></o:p></span></b></div>
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<i><span style="font-family: Arial;">Recipe adapted from <a href="http://www.marthastewart.com/859190/braised-chicken-butternut-squash-and-cranberries" target="_blank">Everyday Food,October 2011</a><o:p></o:p></span></i></div>
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<b><span style="font-family: Arial; font-size: 11.0pt;">SERVES 4 • </span></b><span style="font-family: Arial; font-size: 11.0pt;">PREP TIME: 45 MINUTES
<b>• </b> <b>TOTAL
TIME: 1 HOUR 5 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Arial;">1 medium butternut squash, peeled, halved, and
seeded<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 tablespoons extra-virgin olive oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">6 chicken thighs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">sea salt and fresh ground pepper, to taste<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 onion, cut into ½-inch wedges<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 tablespoons chopped fresh sage<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">4 tablespoons all-purpose flour<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 teaspoon ground ginger<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">1 teaspoon ground nutmeg<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 cups chicken broth<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">½ cup dried cranberries<o:p></o:p></span></li>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Arial;">Cut the squash into 1-inch pieces and set aside.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">In a large pot with a heavy bottom, heat 1 T. of
oil over medium-high. Season
chicken with salt and pepper and, in two batches, cook skin side down,
until skin is golden and crisp, about 5 minutes per batch. Transfer
chicken to a plate; pour off fat from pot.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">Add 1 T. oil, squash, and onion to pot and cook
until vegetables are beginning to soften, about 5 minutes. Add sage, flour, ginger, and
nutmeg. Cook, stirring and scraping
up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash
mixture. Add cranberries and bring
to a boil. Reduce heat, partially
cover, and simmer until chicken is cooked through and squash is tender, 20
to 25 minutes.<o:p></o:p></span></li>
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<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $11.93 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> SERVING (4): $2.98<o:p></o:p></span></b></div>
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<b><i><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/unprocessed" target="_blank">Unprocessed</a> </span></i></b><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/Fall%20food" target="_blank">Fall Food</a>
</i></b>// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/dairy%20free" target="_blank">Dairy Free</a></i></b></span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #37404e; line-height: 18px;"><br /></span></span>Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com2tag:blogger.com,1999:blog-8671057367899798710.post-27101538839645154182013-10-30T19:19:00.001-07:002013-11-02T19:33:27.942-07:00Will Smith and My World View (The Wednesday Files)<div class="separator" style="clear: both; text-align: center;">
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<br />
There are a lot of fun things about marrying somebody from a different country -- the travel (because <i>having</i> to spend a few weeks in Brazil isn't all that bad!), the sexy accent (as it can make even the most boring word sound exotic and fun), and the many <i>festas</i> and <i>futebol</i> games that brought into your life. But by far, one of my favorites is being able to share important cultural gems with my man. <br />
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Things like why I said, "We were <i>gettin' jiggy wit it </i>out there!"<br />
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"Gettig' jiggy wit it? They never taught me that in my language school..."<br />
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Nope, they did not. And it is a shame. Because you missed an important part of the American heritage. <br />
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This is where YouTube has come in really handy. I just share this and instantly he understands...<br />
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<iframe allowfullscreen="" frameborder="0" height="375" mozallowfullscreen="" src="//player.vimeo.com/video/67045476" webkitallowfullscreen="" width="500"></iframe> </div>
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Imagine the days before YouTube. I mean, obviously I remember them. In fact, I remember them quite well. The first time I ever saw something on YouTube must have been around 2006 when a friend wanted to show us all the Ikea commercials that were banned in the USA. But not in Europe! And so we had sat and we watched and we laughed, and then we watched some more and laughed some more until our sides hurt. What an incredible waste of time, right? But -- oh! -- it was so funny! Today it is just a part of our lives, and one that I am grateful for. I mean, how else could I have explained to my husband tonight why I started singing, "Well, this is the story // all about how // my life got flipped // turned upside down..." when he put his hat on sideways and started dancing around?<br />
<br />
If a picture speaks a thousand words, a video clip must speak well over a million. <br />
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<iframe allowfullscreen="" frameborder="0" height="375" mozallowfullscreen="" src="//player.vimeo.com/video/41636345" webkitallowfullscreen="" width="500"></iframe> </div>
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Noticing a theme? <br />
<br />
Yeah. Will Smith and I apparently go way back, and he has shaped the way I see the world. <br />
<br />
I am not so sure that is a good thing, but it sure isn't a bad thing. And now, thanks to the technology we have today, he can help shape the world of a Brazilian boy trying to understand this American way of life, one catch phrase or quick jingle at a time.<br />
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<br />
** Yes, I recognize that these are actually Vimeo videos, not YouTube. They just embed nicer into the post. But YouTube is my standard, go-to for important things like this ;)<br />
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<span style="font-size: large;">// <a href="http://garlicandsalt-tiffany.blogspot.com/search/label/Dual%20Cultural%20World" target="_blank">other posts on dual-cultural life</a> //</span><br />
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<br />Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com2tag:blogger.com,1999:blog-8671057367899798710.post-18479678682924034882013-10-29T18:33:00.000-07:002013-10-29T18:33:20.308-07:00Sweet Potatoes with Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrwUNpPQFYTmVOO3WnSLVSzVErQABAp7WL-kKULwT1s2qrjLZZzmnXzYO89Xk2r_-E6G0MHc2MzTKWwWWlZquPqo045EeJXfwWTprk-g-6-54x7XFgNQA4EpE9cPxMl32rwSqW8twPA/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrwUNpPQFYTmVOO3WnSLVSzVErQABAp7WL-kKULwT1s2qrjLZZzmnXzYO89Xk2r_-E6G0MHc2MzTKWwWWlZquPqo045EeJXfwWTprk-g-6-54x7XFgNQA4EpE9cPxMl32rwSqW8twPA/s640/1.jpg" width="428" /></a></div>
<br />
Sometimes you need something fancy. Risotto. Yes, sometimes I need risotto.<br />
<br />
Or bows on your clothes. Or sexy shoes. Maybe a night out on the town. <br />
<br />
But sometimes you just need something cozy... jeans, warm socks, a comfy blanket. Or sweet potatoes with bacon. This is a cozy dish. Like chicken noodle soup or mashed potatoes. Cozy and easy. Two adjectives that are perfect for these days that are getting shorter and energy levels that fall away as the sun goes down...<br />
<br />
Pair it with chicken, eggs, or anything really. It's one of those side dishes that might as well be the main dish. And honestly now, can you ever go wrong with bacon? That's what I thought.<br />
<br />
**Speaking of bacon, use any kind of bacon you want in this dish. We are a turkey and beef bacon kind of family most of the time. When using a lower-fat bacon, though, you will need to add some olive oil to the mix as there won't be as much fat to cook the potatoes. Trader Joe's, as always, has a great selection of bacon.<br />
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">SWEET POTATOES WITH BACON<o:p></o:p></span></b></div>
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<i><span style="font-family: Arial;">Recipe adapted from Everyday Food,
October 2011<o:p></o:p></span></i></div>
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<b><span style="font-family: Arial; font-size: 11.0pt;">SERVES 4 • </span></b><span style="font-family: Arial; font-size: 11.0pt;">PREP TIME: 15 MINUTES
<b>• </b> <b>TOTAL
TIME: 45 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Arial;">2 pounds sweet potatoes, peeled and cut into
cubes<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">4 sliced bacon (see note above) + olive oil, if
using non-pork bacon<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 tablespoons roughly chopped sage<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">sea salt and fresh ground pepper, to taste<o:p></o:p></span></li>
</ul>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Arial;">Preheat the oven to 400 degrees. On a rimmed baking sheet, combine sweet
potatoes, bacon, and sage; season with salt and pepper. Roast until sweet
potatoes are browned in spots and tender when pierced with a knife and
bacon is crisp, about 30 minutes, stirring halfway through.<o:p></o:p></span></li>
</ol>
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<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $4.99 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> SERVING (4): $2.25<o:p></o:p></span></b></div>
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<b><i><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/unprocessed" target="_blank">Unprocessed</a> </span></i></b><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/gluten%20free" target="_blank">Gluten Free</a> </i></b>//
<b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/dairy%20free" target="_blank">Dairy Free</a></i></b></span></div>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com0tag:blogger.com,1999:blog-8671057367899798710.post-12324999584453620332013-10-20T15:13:00.000-07:002013-10-21T13:52:33.627-07:00Roasted Acorn Squash Salad + Speaking Honestly<div class="separator" style="clear: both; text-align: center;">
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<br />
I am going to be completely honest with you. <br />
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There are very few things I like about Fall. <br />
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I know, know. Your shock and dismay are not lost on me. I know I am supposed to be a lover of the seasons changing, of the leaves going from green to reds and golds, of the thought of scarves being tied around my neck.<br />
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And in a way, I do like those things. Honestly. I mean, I have never seen the Northeast during this time of the year, but I bet it is fantastic. And yes, I do appreciate getting to pull a pair of boots out of the closet. The smells, oh... even I must admit the smells are great. Cinnamon and apples baking, pumpkin soup cooking.<br />
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So I guess it is not that I dislike Fall, it is just that I like Spring and Summer better. <br />
<br />
And Winter? Except for Christmas, I could totally do without it. (Now before you get all "but-you-live-in-california-so-you-don't-know-what-winter-really-is..." -- and you are totally right -- let me share what Winter means to me: rain and shortened days. That pretty much is the sum total of Winter after Christmas has passed. So no, I do not like Winter. I really, truly don't.)<br />
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But despite all that, there is something that Fall totally takes the cake on: the produce.<br />
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I adore Fall produce.<br />
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Pumpkins. Apples. Brussels sprouts (yes, even brussels sprouts).<br />
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Pears, cranberries, sweet potatoes... my list can go on and on. I love 'em. They are full of flavor and full of color. <br />
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My favorite of all the Fall produce, though? Squash. I mean, I know it is technically "winter squash", but those butternut and acorn squashes that come out around this time of year? I cannot get enough.<br />
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Summer is fantastic, but summer squash will never be able to compete with these guys. Need proof? It's right here:<br />
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">ROASTED ACORN SQUASH SALAD<o:p></o:p></span></b></div>
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<i><span style="font-family: Arial;">Recipe adapted from <a href="http://gourmandeinthekitchen.com/2012/roasted-winter-squash-salad-recipe/" target="_blank">Gourmande in the Kitchen</a><o:p></o:p></span></i></div>
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<b><span style="font-family: Arial; font-size: 11.0pt;">SERVES 2 • </span></b><span style="font-family: Arial; font-size: 11.0pt;">PREP TIME: 15 MINUTES
<b>• </b> <b>TOTAL
TIME: 50 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Arial;">¼ cup sliced almonds<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">small acorn squash<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">tablespoon olive oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">sea salt and freshly ground black pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">½ cup apple cider vinegar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">¼ cup honey<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">5 oz. fresh greens, washed and dried<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 oz. goat cheese<span class="apple-converted-space"><o:p></o:p></span></span></li>
</ul>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Arial;">Preheat the oven to 400 degrees. While it is preheating, cut squash in
half and scrape out seeds. Cut the
squash into quarters, leaving the skin on. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">On a large baking sheet, place squash skin side
down. Drizzle olive oil on top and
sprinkle with salt and pepper.
Roast until tender, about 40 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">While squash is roasting, make reduced apple
cider vinegar: pour the vinegar in to a heavy bottomed saucepan and place
over medium heat. Add honey and
stir, allowing to come to a simmer.
Cook until the vinegar is reduced to about half of the original volume.
Remove from heat and set aside to
cool.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">Once cool, toss greens with about 1 tablespoon
of the reduced vinegar. Store the
rest of the vinegar in a sealed container.
<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">When squash has finished roasting, remove from
oven and let cool slightly. Place
on plate and top with greens, almonds, and goat cheese. Drizzle more vinegar if desired.<o:p></o:p></span></li>
</ol>
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<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $3.49 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> SERVING (2): $1.75<o:p></o:p></span></b></div>
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<b><i><span style="font-family: Arial; font-size: 11.0pt;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/unprocessed" target="_blank">Unprocessed</a> </span></i></b><span style="font-family: Arial; font-size: 11.0pt;">//
<b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/gluten%20free" target="_blank">Gluten Free</a> </i></b>//
<b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/vegetarian" target="_blank">Vegetarian</a><br />
<!--[if !supportLineBreakNewLine]--><br />
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Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com6tag:blogger.com,1999:blog-8671057367899798710.post-87062402975533410442013-10-18T18:00:00.000-07:002013-10-18T18:07:45.467-07:00Blackberry Applesauce <div class="separator" style="clear: both; text-align: center;">
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<br />
I saw this great recipe for blackberry applesauce the other day -- which was perfect as I had some apples left over from apple picking. But as I was reading through the recipe I realized it was a little more work than I wanted to do. I mean, it was excellent if I wanted to can and store a lot, but I didn't. I just wanted blackberry applesauce, and I wanted it now.<br />
<br />
So I did what we all do when we need to figure out how to do something: I googled. Because, believe it or not, I have never made applesauce. Not once. I only know the stuff that comes from the jar. Oh, and those little plastic tubs that go in lunch boxes. Yes, I know those, too...<br />
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But <i>now</i> I know how simple it is to make applesauce. Which is unbelievably simple, actually. And since I didn't really care if my blackberry seeds were in my apple sauce or not, I didn't worry about putting them through a food mill like I kept reading that I should to do remove the seeds. I don't even know what a food mill is, so clearly I didn't have one on hand. I just threw the berries in with the apples and moved on with my life Simple.<br />
<br />
I like simple.<br />
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And I also like bright pink food. It is pretty. <br />
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So I guess this turned out perfectly for me. <br />
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<br />
What I came up with was enough applesauce for four servings. However, if you make more, you can store it in the fridge for two weeks. <br />
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<h2 style="text-align: center;">
<span style="font-size: x-large;">COST: $5.10 COST PER SERVING (4): $1.03</span></h2>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com0tag:blogger.com,1999:blog-8671057367899798710.post-33716909151557402862013-10-16T17:20:00.002-07:002013-10-16T17:29:01.894-07:00The Brazilian Invasion (Wednesday Files)<div class="separator nopin" style="clear: both; text-align: center;">
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Beans are on the stove cooking right now. The smell is good... very good. And it always makes me feel a little more in touch with the Brazilian side of our life. Because when beans come, so does the rice, the <i>salada</i>, the Portuguese. <br />
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I was just scrolling through some pictures from this summer... not the ones from my<a href="http://garlicandsalt-tiffany.blogspot.com/2013/07/a-little-glimpse.html" target="_blank"> crazy 24 day whirlwind on the East Coast</a>, but from the other whirlwind that came through: The Brazilian Invasion.<br />
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Not only did we have seven people<a href="http://garlicandsalt-tiffany.blogspot.com/2013/08/real-life-bife-role-steak-rolls.html" target="_blank"> live with us this summer</a> for a whole month (people as in family and friends), but we embarked on a ten-day road trip with them all. Two cars, fifteen hundred miles, plenty of pit stops. Pismo Beach, Santa Barbara, Los Angeles... with a visit to Mickey in there, of course. Too bad I forgot my camera that day.<br />
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Venice Beach is always interesting, and this time proved to be no different.<br />
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Hollywood? The stars are still there in the sidewalk, right where I left them last time I visited. But San Diego? San Diego always impresses me.<br />
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Of course, our favorite moments were not caught on film. Unexpected street fairs. Finding ice cream in unlikely places, like the Los Angeles Union Station. A good game of soccer in the middle of a parking lot while we wait for traffic to subside...<br />
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But some great things<i> were </i>captured. Like this shot. I guess this shows how kids <i>really</i> feel about Las Vegas ;)<br />
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Apparently, though, it wasn't all bad, as we can see below. And the car ride? Not so bad either. Lots of singing, plenty of jokes, some napping... not a single DVD or iPad in sight. For hours upon hours. Because when the Brazilians invade, they make the most of it. And I am grateful to have been along for the ride.<br />
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<span style="font-size: x-small;">(A 'Wednesday Files' post)</span>Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com1tag:blogger.com,1999:blog-8671057367899798710.post-5713330221875897302013-10-06T09:51:00.000-07:002013-10-06T09:51:11.470-07:00Edamame Hummus + Finding Balance<div class="separator" style="clear: both; text-align: center;">
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I have a life outside of food. <i>GASP!</i> I know. I used to be better at showing it. Sometimes I still am. But most of the time I just share what I have been cooking, talk a little about the thoughts floating through my head, and then press "publish". <br /><br />I think I am becoming compartmentalized. School. Home. Blog. Each fitting into their little boxes, only opened when it is the right time.<br />
<br />
This is a good thing. For example, nobody in my everyday life wants to hear about my students all day long (except my husband, who <i>loves</i> to hear all about them every single day and listens to me tirelessly... or maybe he is just a good pretender. Ha!) and so I am pretty sure you don't want to hear about them every day, either. <br />
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Nobody in my everyday life wants to hear about food all day long, either. In fact, out of all of my friends of Facebook (all of whom are truly friends on varying degrees), only about 5% of them follow this blog. I know it's not because they don't support me (because they truly do!), but because, well, blog reading isn't for everyone. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiI0a-zC1CHkg1p3o0y5NGyUf-aWau3LYad9UPZro-DapjF1W7VJg4EFB7NKlr3vV1EbBI2lUb6BUFEcD3-srw3p6uDzPslcHMz_1aluWGWYcY0FXjQr4nDW5qh2DIkyEtkbjKwSVVA/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiI0a-zC1CHkg1p3o0y5NGyUf-aWau3LYad9UPZro-DapjF1W7VJg4EFB7NKlr3vV1EbBI2lUb6BUFEcD3-srw3p6uDzPslcHMz_1aluWGWYcY0FXjQr4nDW5qh2DIkyEtkbjKwSVVA/s1600/3.jpg" /></a></div>
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It is a different issue on this end. While sharing details about life, about dreams, and so on are such an important part of blogging, you have to find a healthy, safe balance. Those of you who read regularly feel like you know me, and I feel like I know you. And you know what? I do believe you can know somebody and be friends long before you meet in person. But I am also aware that anybody can follow along. Anybody. And so you have to find that balance -- share enough to keep up a connection with your fellow blog friends, but don't share so much that stalkers and serial killers could find you. You know how it goes...<br />
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This has led me to a place where I have been having a hard time of thinking of things to write. Just being honest. Writing purely about food seems so boring, and so I don't do it. Sharing all the details of my life, well, that isn't going to happen. It has to be a balance. Food, life, love, observations... Food blogging is one of those things that isn't an exact science. What works for some doesn't work for others. I don't know the secret formula. But maybe you do... and that is one of the many beautiful things about blogging. I can ask you, whether or not I have ever met you in person. So please, tell me, how do <i>you </i>find that balance?<br />
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PS -- Edamame hummus. It's good, really good. And easy. Try it! <br />
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">EDAMAME HUMMUS</span></b></div>
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<b><span style="font-family: Arial; font-size: 11.0pt;">SERVES 8 • </span></b><span style="font-family: Arial; font-size: 11.0pt;">PREP TIME: 5 MINUTES <b>• </b> <b>TOTAL
TIME: 5 MINUTES<o:p></o:p></b></span></div>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Arial;">1 cup thawed edamame (not in the shell)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 tablespoons olive oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 tablespoons tahini<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 cloves of garlic<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">juice of 1 lemon<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">sea salt, to taste</span></li>
<li class="MsoNormal"><span style="font-family: Arial;">"Unprocessed" pita bread, for serving </span><span style="font-family: Arial;">**I got my pita from Trader Joe's -- meaning it really came from the local bakery. No preservatives, no colorings, unbleached flour... "safe" for October Unprocessed</span></li>
</ul>
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Arial;">In a food processor, combine all
ingredients. Blend until
creamy. Add more olive oil, tahini,
or lemon juice if needed. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">Serve with pita chips (pita bread cut into
triangular eighths, brushed with olive oil and salt, baked for 12 minutes
at 400 degrees). <o:p></o:p></span></li>
</ol>
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<span style="font-family: Arial;"> </span><span style="font-family: Arial;"> </span></div>
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<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $4.47 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> SERVING (6): $0.56<o:p></o:p></span></b></div>
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<b><i><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/unprocessed" target="_blank">Unprocessed</a> </span></i></b><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">// <b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/30%20min%20or%20less" target="_blank">30 Min or Less</a> </i></b>//
<b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/vegan" target="_blank">Vegan</a></i></b></span></div>
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Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com8tag:blogger.com,1999:blog-8671057367899798710.post-23998604247897536502013-10-04T17:24:00.002-07:002013-10-04T17:24:49.896-07:00Apple-Cider Cheese Fondue<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7O2V-Ir6HaNVKaFUqViUkuJL8DGdJXGcHyiXCvqJpj9urnsftMjxW8FDTZoBnOn85DOR5ms-2uZj93qTzYNbfJs8JpMaHaVYUeDD9uiJTllCEFR5b4ALc_-_3CQLkSMwMP0d2INZkQ/s1600/title.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7O2V-Ir6HaNVKaFUqViUkuJL8DGdJXGcHyiXCvqJpj9urnsftMjxW8FDTZoBnOn85DOR5ms-2uZj93qTzYNbfJs8JpMaHaVYUeDD9uiJTllCEFR5b4ALc_-_3CQLkSMwMP0d2INZkQ/s640/title.jpg" width="640" /></a></div>
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Everybody's into seasonal things these days. It seems like every year there are more and more expectations about what we should do, wear, eat during each new season. Or maybe this is nothing new. Maybe I just missed the memo while I was busy playing at the beach year round. And maybe I am just noticing it more today because, well, we are more share-y and connecty these days. (I would like those words to be adjectives, so I made them so. I am sorry to all of you language buffs out there!)<br />
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Either way, I have clearly been missing out. I mean, besides Christmas and Easter, 4th of July and Thanksgiving, there have never been special foods around me, nor was I aware that you are supposed to change every pillow in your house each tilt of the earth. <br />
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Ok, for the food part I was missing out. The whole super-decoration thing? Yeah... I have Christmas pillows and I have every-other-time-of-the-year pillows. I think I will stick with that.<br />
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But the other thing I have been missing out on? Fall activities. <br />
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DUDE. Apple picking is the bomb. And corn mazes? Well, I can't tell you much about them as I have never done one, but I imagine it is pretty cool, too. I will let you know when I find out. And I will find out this year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iaEvDlcLH0Bqvy_xqkOzjeu-XQWzd-zMImCa-vhyphenhyphenN_-VdqHm7xfhBF8Hr_M273G4Hmnb9oDKIzG_vhKtFar2t6JUAxXI6ECcsyr5UfGiYfAbOv4Sw9djWMszc2zRT1v6t2WpP7gkzg/s1600/9+28c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iaEvDlcLH0Bqvy_xqkOzjeu-XQWzd-zMImCa-vhyphenhyphenN_-VdqHm7xfhBF8Hr_M273G4Hmnb9oDKIzG_vhKtFar2t6JUAxXI6ECcsyr5UfGiYfAbOv4Sw9djWMszc2zRT1v6t2WpP7gkzg/s640/9+28c.jpg" width="640" /></a></div>
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I had two thoughts while I was picking our apples: "Why haven't we done this before???" (as the orchard is pretty close to our house) and "I am so grateful for those who do this for me everyday!" (as it is fun for an hour, but I cannot imagine being out there all day long, everyday. My gratitude goes out to all the farmers and field workers who do this for us.)<br />
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When I came home I had some different thoughts: "What am I going to do with all of these apples?" <br />
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Well, I've figured out one thing... apple cider cheese fondue!<br />
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I would have never thought of mixing cheese and apple. Chocolate? Yes, most definitely. Caramel? Peanut butter? Of course! But cheese? <br /><br />Yet it works. And it is simple. <br /><br />A cup of cider, a bunch of cheese, a little bit of corn starch, and a dash on nutmeg. Five minutes from start to finish, and a perfect afternoon snack during this season that we are enjoying. Or pretending to enjoy, as it is a nice 84 degrees outside, no humidity in the air. <br /><br />Ok, so I may have missed out on some things living in California, but pleasant weather is not one of them...<br />
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<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">APPLE-CIDER CHEESE FONDUE<o:p></o:p></span></b></div>
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<i><span style="font-family: Arial;">From Rachael Ray Everyday, October 2013<o:p></o:p></span></i></div>
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<b><span style="font-family: Arial; font-size: 11.0pt;">SERVES 6 • </span></b><span style="font-family: Arial; font-size: 11.0pt;">PREP TIME: 5 MINUTES <b>• </b> <b>TOTAL
TIME: 5 MINUTES<o:p></o:p></b></span></div>
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<div class="MsoNormal">
<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">ingredients<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Arial;">1 cup cider <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">8 ounces yellow cheddar, shredded<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">8 ounces Monterey Jack, shredded<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">2 tablespoons cornstarch<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">a dash of nutmeg<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial;">sliced apples, for serving<span class="apple-converted-space"><o:p></o:p></span></span></li>
</ul>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Berlin Sans FB Demi"; font-size: 14.0pt; mso-bidi-font-family: Arial;">directions<o:p></o:p></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Arial;">In a medium saucepan, bring the cider to a
simmer over medium heat. In a medium bowl, toss the cheeses with the
cornstarch. Gradually stir the cheese mixture into the cider until melted
and smooth. Add nutmeg to taste. Transfer to a fondue pot. Serve with
sliced apples.<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">: $6.34 </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">COST</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> </span></b><st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;">PER</span></b></st1:stockticker><b><span style="font-family: "Berlin Sans FB Demi"; font-size: 20.0pt; mso-bidi-font-family: Arial;"> SERVING (6): $1.06<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/gluten%20free" target="_blank">Gluten Free</a> </span></i></b><span style="font-family: Arial; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">// <a href="http://garlicandsalt-tiffany.blogspot.com/search/label/30%20min%20or%20less" target="_blank"> </a><b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/30%20min%20or%20less" target="_blank">30 Min or Less</a> </i></b>//
<b><i><a href="http://garlicandsalt-tiffany.blogspot.com/search/label/vegetarian" target="_blank">Vegetarian</a></i></b></span></div>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com1tag:blogger.com,1999:blog-8671057367899798710.post-60159192141651112632013-09-30T20:21:00.000-07:002013-10-01T17:24:03.811-07:00October #Unprocessed, Week 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ES-2hkGxQXYzsRrEaPrspRONrRj4e55t9BJ4Y-hnjkO_iBMHgYZlaOioBp7V94EjkHsgDCK2ebz6QcOBc0pWXeFnAn570nOWViYNb2Ovb1vpIR0ZE-DYP-GBI6SqeFNjWrBEPz533Q/s1600/OUP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ES-2hkGxQXYzsRrEaPrspRONrRj4e55t9BJ4Y-hnjkO_iBMHgYZlaOioBp7V94EjkHsgDCK2ebz6QcOBc0pWXeFnAn570nOWViYNb2Ovb1vpIR0ZE-DYP-GBI6SqeFNjWrBEPz533Q/s1600/OUP.jpg" /></a></div>
<br />
<a href="http://www.eatingrules.com/october-unprocessed-2013/" target="_blank">October Unprocessed</a>? I'm in. <br />
<br />
Duh, right? Well, maybe not.<br />
<br />
<a href="http://garlicandsalt-tiffany.blogspot.com/search/label/October%20Unprocessed%202011" target="_blank">The first year I did it </a>I was all over it. Why? Because it was something new. And hard. Very hard. Making me want to <i>win, </i>because I have a little bit (or a lot bit) of Monica Geller blood running through my veins. Or something like that. And so I dove in head first, and learned <i>A LOT. </i>What an incredible challenge it was for me! <br />
<br />
<a href="http://garlicandsalt-tiffany.blogspot.com/search/label/October%20Unprocessed%202012" target="_blank">The second year for me, last year</a>, I again jumped in. I thought I would be all over it, and in a sense, I was. We didn't eat unprocessed food, we followed the "rules". But then, then... it just wasn't that hard, you know? I realized that I had incorporated a lot of the things I learned from the first year into our daily routines, and the ones I hadn't... well... I really didn't want to go through the hassle of changing them. So I became lazy with hit. Phrases like, "I guess it won't matter if..." or "I counts, right?" came out of my mouth more and more regularly. Sure, MOST of what we ate was unprocessed, but those times when we could budge -- like going over to someone's house and conveniently eating all the candy corn <i>because we were allowed to be gracious guests</i> -- quickly became a habit. A bad habit. <br />
<br />
So, for this year, I was feeling pretty blah about it. <i>Hey</i>, I reasoned with myself, <i>90% of what you eat is unprocessed. Really, does that extra 10% matter?</i> Honestly, I don't think it does. That is my completely honest answer. But that is not why I decided to do it. I decided to do it because of two things: (1) my husband wanted us to try again and (2) I learned some new tricks and skills the last two years, and I don't want to lose out on that opportunity again. So tomorrow, it's on. October Unprocessed year 3 (for us) is about to commence. <br />
<br />
Let's do this!<br />
<br />
<h2>
<span style="color: #b45f06; font-size: large;">MENU FOR WEEK ONE</span></h2>
** I make a pot of beans and another of rice at the beginning of the week. These recipes are based off of that fact. You will need at least beans for one of these recipes, but you can substitute homemade bread and salad or other base for the meals that call for beans and rice.<br />
<br />
<span style="font-size: large;">Day 1: <a href="http://www.cooksmarts.com/cs-blog/2012/12/superfood-challenge-sweet-potato-tacos-recipe/#.Uko6s4Y3t4U" target="_blank">Sweet Potato Tacos </a> </span><br />
(Trader Joe's has handmade, freshly cooked tortillas that are totally unprocessed. Score! Also, this is the recipe you will need the beans for. You can get them out of the can if you need to, or you can make them in the pressure cooker.)<br />
<br />
<span style="font-size: large;">Day 2: <a href="http://garlicandsalt-tiffany.blogspot.com/2012/09/leek-bacon-baked-eggs.html" target="_blank">Leek and Bacon Baked Eggs</a></span>, with beans and rice<br />
<br />
<span style="font-size: large;">Day 3: <a href="http://garlicandsalt-tiffany.blogspot.com/2012/04/some-non-stories-and-vegetable-frittata.html" target="_blank">Vegetable Frittata</a></span>, with beans and rice<br />
<br />
<span style="font-size: large;">Day 4: Pasta with <a href="http://garlicandsalt-tiffany.blogspot.com/2013/05/basil-almond-garlic-pesto-me-in-10-words.html" target="_blank">Fresh Pesto</a>,</span> with a side of <a href="http://garlicandsalt-tiffany.blogspot.com/2013/05/apologies-tomato-salad.html" target="_blank">tomato salad</a> and bread/butter <br />
(Here are a few secrets that can help you out: You can find unprocessed pasta at Whole Foods or Trader Joe's. Just look for the fresh packages and read the ingredients. Also, any bread with a Trader Joe's label is baked at your local bakeries, and if you check the ingredients, you will find they are [most of them, at least] unprocessed. Local bakeries = GOOD!)<br />
<br />
<span style="font-size: large;">Day 5: <a href="http://garlicandsalt-tiffany.blogspot.com/search?q=carrot+soup" target="_blank">Carrot and Sweet Potato Bisque</a></span>, with a side salad and bread/butter<br />
(This is one of my favorite soups... both because of the flavor and because I made it up myself! Since you need stock to make soup, why not make your own? It is really simple and you already have the ingredients on hand, I am sure. The recipe for the soup includes the directions for making vegetable stock.)<br />
<br />
<span style="font-size: large;">Day 6: <a href="http://www.fearlesshomemaker.com/2013/09/slow-cooker-roast-chicken/" target="_blank">Slow Cooker Roast Chicken</a>,</span> with <a href="http://garlicandsalt-tiffany.blogspot.com/2012/09/how-to-make-mashed-potatoes.html" target="_blank">mashed potatoes</a> and a side salad<br />
<br />
<span style="font-size: large;">Day 7 (and maybe 8): LEFTOVERS! </span>You didn't just cook a whole chicken for nothing ;)<br />
<br />
<br />
Looks like too much cooking? Then make a bunch of a couple and spread it out. No need for us to kill ourselves over this, just take a moment to enjoy real food for a bit :)<br />
<br />
<br />
<br />Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com1tag:blogger.com,1999:blog-8671057367899798710.post-73877817096667541872013-09-29T16:38:00.000-07:002013-09-29T16:39:37.704-07:00Stolen Recipes: Pumpkin Bread & Crock Pot Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A1De3-yCtTaeo4DmibE7esRnFpFW3GSAE1heJVm3bUCO_InZRcxvaRIULz6c-6ot4PgiRVsCmz4nIru3syXCcJfAXH-0R78MLW058zHUsqQScyeSsNb2bNWiDwzjFuxyDTlUR3Xsow/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A1De3-yCtTaeo4DmibE7esRnFpFW3GSAE1heJVm3bUCO_InZRcxvaRIULz6c-6ot4PgiRVsCmz4nIru3syXCcJfAXH-0R78MLW058zHUsqQScyeSsNb2bNWiDwzjFuxyDTlUR3Xsow/s640/2.JPG" width="640" /></a></div>
<br />
I've been a bad blogger. Not with my amount of posting, not with my quality of posting. Actually, it has nothing to do with what I have going on <i>here</i>.<br />
<br />
It has everything to do with what is going on <i>out there</i>. <br />
<br />
Being a part of the blog community is something you can only understand if you are a blogger or a heavily-invested reader. This little community (or rather, this large community, as it spans the globe) is like any other community: you make friends, you find people who annoy you, and you learn to balance that all with kindness and respect. Or, at least <i>most </i>people do... but there are some people. Hmph. <i>Those people. </i><br />
<br />
Like I said, it is like any other community. <br />
<br />
And like any other community, you are expected to give and receive. Isn't that what relationships are all about? Sometimes it is your turn, sometimes it is the other person's turn. And we are expected to respect that, support that. <br />
<br />
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This is where I have been a bad blogger. In the midst of running to and fro, from the West Coast to the East Coast and back, in the midst of having a house FULL this summer, in the midst of a new school year starting, and then trying to balance many different tasks at the same time, I have neglected my friends in this community. I still wrote on my blog (albeit, rarely), but I just didn't get around to reading other blogs. It's not that I didn't want to, it's that I just didn't have the time to, and then I got out of the habit. <br />
<br />
And that is where I went wrong. I got out of the habit of supporting, listening, receiving. This is something that may have been justified for awhile, but one can only make excuses for so long. So I have made a point this past week to read, listen, and receive from others bloggers. And I realized miss them -- I missed the posts, I missed the writers behind the posts. And I missed the incredibly great ideas that you all have coming out of your kitchens! <br />
<br />
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Right now, as I am typing this, I have the amazing smells of a whole chicken, cooking in the crock pot (don't you love the crock pot and its simplicity, yet hate the fact that you are tormented by amazing smells for hours at a time?!), recipe compliments of <a href="http://www.fearlesshomemaker.com/2013/09/slow-cooker-roast-chicken/" target="_blank">Amy at Fearless Homemaker</a>. Oh my word. I cannot wait for tonight so I can enjoy this... *wiping drool from my chin*<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfCWeOcifTgh7nE-_54DkSG91FPF18CnITaWVQUHho2TbipoO0Zgr00saAbBjexoS3Unz704NLLnevJ5-YhfT3fslvZ4B206y448Qr39gL_8bGObnHX685lK1nGTVxHp7LquJW1sKoQ/s1600/5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfCWeOcifTgh7nE-_54DkSG91FPF18CnITaWVQUHho2TbipoO0Zgr00saAbBjexoS3Unz704NLLnevJ5-YhfT3fslvZ4B206y448Qr39gL_8bGObnHX685lK1nGTVxHp7LquJW1sKoQ/s640/5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(expect to see more of this later...)</td></tr>
</tbody></table>
<br />
Along with those smells showing me what is to come, I have delicious pumpkin bread waiting for dessert, straight from <a href="http://valsocal.blogspot.com/2013/09/moist-pumpkin-streusel-muffins.html" target="_blank">Val over at Val SoCal</a>. I made half the muffiins her recipe called for and turned the rest of the batter into a loaf of pumpkin bread, simply by increasing the baking time to 30 minutes. The muffins were killer... 12 of them were gone in 24 hours. I am pretty sure the bread, with a simple swipe of butter on it, will be devoured just as quickly.<br />
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<br />
Though this, I have realized something. By me not reading other blogs, it wasn't those bloggers that were missing out; it was I who lost something. I am happy to be back. I've missed you guys, and I can't wait to catch up on what's been going on, both in your kitchens and in your lives.<br />
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To get these fabulous recipes for yourself, click on the links below to be taken there. </div>
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<h2>
<span style="font-size: x-large;"><a href="http://valsocal.blogspot.com/2013/09/moist-pumpkin-streusel-muffins.html" target="_blank">PUMPKIN BREAD RECIPE, by Val SoCal</a></span></h2>
<h2>
<span style="font-size: x-large;"><br /><a href="http://www.fearlesshomemaker.com/2013/09/slow-cooker-roast-chicken/" target="_blank">SLOW COOKER ROAST CHICKEN, by Fearless Homemaker</a></span></h2>
Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com9tag:blogger.com,1999:blog-8671057367899798710.post-87990367701145145512013-09-26T17:41:00.002-07:002013-09-27T08:26:56.732-07:00Baby, We've Come a Long Way...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0tgBg88lOQBJBKwxRe0e1qsz42e_lPadR18ON7T6L_h4EohM0KXRWQ2nZAMbPr4fo9G_NNyNOUfx_43b7oIaNB8z84zwKnxckknuwIwK2FQ6CQRmybkDyKYfXN-BMu5ZUVsB1geKQw/s1600/10432_166382169152_2393862_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0tgBg88lOQBJBKwxRe0e1qsz42e_lPadR18ON7T6L_h4EohM0KXRWQ2nZAMbPr4fo9G_NNyNOUfx_43b7oIaNB8z84zwKnxckknuwIwK2FQ6CQRmybkDyKYfXN-BMu5ZUVsB1geKQw/s1600/10432_166382169152_2393862_n.jpg" /></a></div>
<br />
You know those times when you hear a song and instantly are taken to a specific moment in your life? Or you smell something, just a whiff, and you feel the arms of a memory wrap around you? <br />
<br />
That happens to me, a lot. In the car I hear a song and I remember. Or I have Pandora on in the kitchen and I have to stop when they unexpectedly play something I haven't heard in awhile, because it all comes washing over me... people, experiences, emotions. I have tried to make a point to think about and pray for the people the song reminds me of, which would be why my husband found me staring out the window last night as I was emphatically singing along to an old song, my eyes closed tight and my fists clenched.<br />
<br />
I was praying for the students from my very first class ten years ago, merely because a song got shuffled in...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-f5fNHtt3rKXVNdn6JlsRZaA9p20JDdAkaNoQdYIyFHmgE1h3wZq7xIvC9gFC-b5QObY8n23KbiW2Gul-_YO6ELpbFb1Kscx8r0dZzQyg2SpoOssLVVqQafsLS_aLMPwDFHuw46pgw/s1600/23647_395762719152_36355_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-f5fNHtt3rKXVNdn6JlsRZaA9p20JDdAkaNoQdYIyFHmgE1h3wZq7xIvC9gFC-b5QObY8n23KbiW2Gul-_YO6ELpbFb1Kscx8r0dZzQyg2SpoOssLVVqQafsLS_aLMPwDFHuw46pgw/s640/23647_395762719152_36355_n.jpg" width="640" /></a></div>
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It wasn't just that song that got to me last night, however. It was the smells.<br />
<br />
Sauteing onion.<br />
Simmering beef.<br />
Rice.<br />
<br />
Instantly I was a newlywed again, back in my little kitchen in our little apartment, surrounded by food I had no idea what to do with it. And, <i>again, </i>I was cooking ground beef because it was cheap (and that was our key operating term at that point in our lives... newlyweds, ya know?) and really, because it was all I knew how to make. <br />
<br />
Honestly? The only reason I knew how to cook it was because I had made a phone call to a friend at some point. <i>Help me</i>, I pleaded,<i> help me know what to do with this package of beef.</i><br />
<br />
For the first time I didn't have Hamburger Helper to mix in with it and it stared back at me. What on earth was I supposed to do?<br />
<br />
But I figured it out.<br />
<br />
I also quickly learned that if you heat up some olive oil in a pan and drop in some spinach with a dash of garlic salt you get a quick veggie side. The beans we ate back then were dropped into the pot from a can, and the rice was really gooey and sticky -- not <i>at all</i> like the Brazilian rice I was trying to make. But it was rice and we had beans, there were veggies on the side, and somehow I managed to figure out how to make that simple ground beef taste really good.<br />
<br />
This was a basic staple for us during this time. Maybe not the healthiest, but it was what we could do -- both according to our budget and ability.<br />
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<br />
This, this flashback to the beginning of our lives together, is what rolled over me last night. And I couldn't help but notice how different things are. Same pots, but a different kitchen. Same food, but a different technique. No longer was this the only thing I could make, but the one I <i>chose</i>, after months and months (and possibly years) without it. Even the flavor was slightly different... the rice, a little more fluffy and a little less sticky; the beans, fresh from the pressure cooker; the beef, perfectly seasoned.<br />
<br />
Yes, things have changed. A lot. But that smell, the one that voyaged through time, made me realize that despite all these changes, the most important thing has remained constant: that man who ate each one of those simple meals with me back then with a smile on his face is the same man who applauds me and encourages me today, both in the kitchen and out of it. We may be in a different place now than we were then, both physically and in maturity, but we -- <i>WE -- </i>are the same. Just two kids in love, doing our best to make a happy mark on the world.<br />
<br />
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<span style="font-size: x-small;">(Both pictures of us were taken during our first year of marriage.)</span>Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com3tag:blogger.com,1999:blog-8671057367899798710.post-75256565998009161852013-09-25T18:17:00.001-07:002013-09-25T18:17:38.079-07:00Soup's On!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_s_FN92X7Aa2agZscuXpY1izydLZCCwPxGLeak5RQIR8MSYp7pAQjFhAUlcVp-owO4hS5hmV1IenYqa7Q157NQQgOKt-h_2jFGtPAqnACosBh7t5uh9AGd_PGQd1HF_K6X-mgOrqhw/s1600/collage+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_s_FN92X7Aa2agZscuXpY1izydLZCCwPxGLeak5RQIR8MSYp7pAQjFhAUlcVp-owO4hS5hmV1IenYqa7Q157NQQgOKt-h_2jFGtPAqnACosBh7t5uh9AGd_PGQd1HF_K6X-mgOrqhw/s1600/collage+1.jpg" /></a></div>
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[<a href="http://garlicandsalt-tiffany.blogspot.com/2012/10/carrot-and-sweet-potato-bisque.html" target="_blank">sweet potato & carrot bisque</a>] [<a href="http://garlicandsalt-tiffany.blogspot.com/2013/02/viva-farmers-market-carrot-and-pea-soup.html" target="_blank">carrot & pea soup with dumplings</a>]</div>
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[<a href="http://garlicandsalt-tiffany.blogspot.com/2013/04/potato-leek-soup.html" target="_blank">potato-leek soup</a>] [<a href="http://garlicandsalt-tiffany.blogspot.com/2013/02/creamy-asparagus-soup-with-chicken.html" target="_blank">creamy asparagus soup with sausage</a>]</div>
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I've got a thing for soup. It's tasty, generally easy, and good to eat in this Fall weather that is coming down upon us. To kick off the season I am sharing my favorite soups with you, all tried and tested in our house. I am equally excited about eating these again as well as looking forward to the new ones I will learn how to make this year. </div>
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Here's to cozy-ing up with a bowl up hot soup while the rain is coming down! CHEERS!</div>
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[<a href="http://garlicandsalt-tiffany.blogspot.com/2013/04/introducing-farmers-market-fridays.html" target="_blank">carrot & ginger with lemon</a>] </div>
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[<a href="http://garlicandsalt-tiffany.blogspot.com/2012/12/have-yourself-very-peary-christmas.html" target="_blank">butternut squash & pear</a>]</div>
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[<a href="http://garlicandsalt-tiffany.blogspot.com/search?q=soup&updated-max=2011-12-20T09:31:00-08:00&max-results=20&start=11&by-date=false" target="_blank">summer squash</a>] </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRVPALMZRg6EdGnccivAs8sN2B88GywGKclukvL9F7Xfqgu5oF9ujymimfzciphEbnRbmuY2GlUvtZE5nrr7hmBrvS8Rw-Q34x5kaWuuSr6wD9Kgwq6MR2LI14qUyTvPSTsfIQVws6Q/s1600/collage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRVPALMZRg6EdGnccivAs8sN2B88GywGKclukvL9F7Xfqgu5oF9ujymimfzciphEbnRbmuY2GlUvtZE5nrr7hmBrvS8Rw-Q34x5kaWuuSr6wD9Kgwq6MR2LI14qUyTvPSTsfIQVws6Q/s1600/collage+2.jpg" /></a></div>
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And my ultimate favorite: </div>
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[<a href="http://garlicandsalt-tiffany.blogspot.com/2012/09/kick-off-to-october-unprocessed-white.html" target="_blank">white bean, sausage, & kale</a>]</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4e6HpXDdMB6C8oTG4rZynU3xzwMXg_KLq0F6Ez20ti7wUroog7nuNsnpxwtbmjlWNFp9a5nJAxiQxrYFpJm4QJYV3votyO5YW5GslN1bmBQ7N7ajufPLShUa_WWjxankIk0EjzIgvPg/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4e6HpXDdMB6C8oTG4rZynU3xzwMXg_KLq0F6Ez20ti7wUroog7nuNsnpxwtbmjlWNFp9a5nJAxiQxrYFpJm4QJYV3votyO5YW5GslN1bmBQ7N7ajufPLShUa_WWjxankIk0EjzIgvPg/s1600/2.jpg" /></a></div>
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Tiffanyhttp://www.blogger.com/profile/10288566275589553773noreply@blogger.com6