tag:blogger.com,1999:blog-60679611729547659092024-03-06T00:28:23.477-08:00Cooking and Craftsstudent, ultimate player, lover of listsAnonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-6067961172954765909.post-25228818440664698592014-05-06T06:48:00.000-07:002014-05-06T06:48:21.590-07:00Final Project Part 1<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">This food porn GIF is a perfect example of Henry Jenkins
work about spreadability.<span style="mso-spacerun: yes;"> </span>Jenkins, a
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sticky.<span style="mso-spacerun: yes;"> </span>These smores are both sticky in
real life and on the Internet, as they spread quickly and easily with one click
of the button.<span style="mso-spacerun: yes;"> </span>It is appealing to an
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can share this; thus making it spreadable.<span style="mso-spacerun: yes;">
</span></span><o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com1tag:blogger.com,1999:blog-6067961172954765909.post-11545259351605416922014-05-06T06:46:00.002-07:002014-05-06T06:48:21.588-07:00Final Project Part 2<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">The photos are from a Buzz Feed article: <a href="http://www.buzzfeed.com/rachelysanders/50-best-food-blog-photos-of-2012" target="_blank">“50 Best Food BlogPhotos of 2012.”</a><span style="mso-spacerun: yes;"> </span>Howard Reingold, a
communication theorist, writes about viral communities, that people can find
and form support systems online, sometimes even better communities than in real
life.<span style="mso-spacerun: yes;"> </span>Through Buzz Feed, reddit, and
other similar sites, people have the opportunity to meet others who agree with
their thoughts and interests.<span style="mso-spacerun: yes;"> </span>Not only that,
but people collaborate and pull together similar blogs, photos, or ideas and
have the ability to post them in a collaborative fashion on Buzz Feed.<span style="mso-spacerun: yes;"> </span>Reingold would agree that as people follow
the rules of Buzz Feed, policed by users, several internal communities are
built.<span style="mso-spacerun: yes;"> </span>This Buzz Feed article is a
collaboration of many food bloggers, some of the best photographs.<span style="mso-spacerun: yes;"> </span>It allows bloggers, people with a mutual
aspect of their relationship, a forum to collaborate.<span style="mso-spacerun: yes;"> </span></span><o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDJlJL7UQcIFDOfMx6yINV6zq0dVW3RIFQ2nyytMQUaUrlg-laZYEAQFHeBhyphenhyphenOtzf0KIAMNjV-oQ7TpDNsejiHqGNVlTBr133XNRGKoxF0JK938EegIqBq1KSrBnzPhUG8Vy_PrrkYy4/s1600/Screen+Shot+2014-05-06+at+9.43.54+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDJlJL7UQcIFDOfMx6yINV6zq0dVW3RIFQ2nyytMQUaUrlg-laZYEAQFHeBhyphenhyphenOtzf0KIAMNjV-oQ7TpDNsejiHqGNVlTBr133XNRGKoxF0JK938EegIqBq1KSrBnzPhUG8Vy_PrrkYy4/s1600/Screen+Shot+2014-05-06+at+9.43.54+AM.png" height="497" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com1tag:blogger.com,1999:blog-6067961172954765909.post-45106448327599522302014-05-06T06:40:00.003-07:002014-05-06T06:48:21.592-07:00Final Project Part 3<br />
<br />
<div class="storify">
<iframe allowtransparency="true" frameborder="no" height="750" src="//storify.com/ronnieeder/food-blogs/embed?border=false" width="100%"></iframe><script src="//storify.com/ronnieeder/food-blogs.js?border=false"></script><noscript>[<a href="//storify.com/ronnieeder/food-blogs" target="_blank">View the story "Food Blogs" on Storify</a>]</noscript></div>
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<span style="font-size: large;">Yochi Benkler, a communication academic, finds that through
social media and digital communication in general, the world has flattened
out.<span style="mso-spacerun: yes;"> </span>However, with that ease of access
the type of conversation has decreased in importance.<span style="mso-spacerun: yes;"> </span>Essentially, people have a platform to blabber
all they want, but they are talking about nothing.<span style="mso-spacerun: yes;"> </span>While I understand where he comes from, my Storify proves he is not necessarily true.<span style="mso-spacerun: yes;"> </span>This is a Storify entry, a place where
tweets, Facebook posts, YouTube videos, etc. can all be combined to make a
story.<span style="mso-spacerun: yes;"> </span>Mine particularly pertains to
food blogs because, as I’ve been blogging about food all semester, I’ve created
a Storify hosting different recipes from a variety of food blogs.<span style="mso-spacerun: yes;"> </span>Benkler is incorrect in this case, because
these are important, high levels of communication.<span style="mso-spacerun: yes;"> </span>Though the development of the digital world,
recipes have merely shifted from books to websites.<span style="mso-spacerun: yes;"> </span>However, in my opinion this is not at the
price of quality.<span style="mso-spacerun: yes;"> </span></span><o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com0tag:blogger.com,1999:blog-6067961172954765909.post-47917456966101275732014-04-20T15:52:00.002-07:002014-04-20T15:52:33.533-07:00Kosher for Passover Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnqaGJADLRwcATTbHr7lTpTN454bH3MZrf1jH8DMu8jC43wURvajJyOVH4ETGpIUoIVBReOdnjaRWLd2GwpSeo0p6u8O_WlKPgtqMY7-ggLU3POG1Fo9TrqxDgBf_DCly-h1FO6_kSuU/s1600/photo+2+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnqaGJADLRwcATTbHr7lTpTN454bH3MZrf1jH8DMu8jC43wURvajJyOVH4ETGpIUoIVBReOdnjaRWLd2GwpSeo0p6u8O_WlKPgtqMY7-ggLU3POG1Fo9TrqxDgBf_DCly-h1FO6_kSuU/s1600/photo+2+(7).JPG" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In the spirit of Passover and my spur of the moment choice to keep kosher for Passover (which became a failure as soon as I saw the doughnuts at work), I decided to make a kosher for Passover Pizza.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">After my pizza roll-ups two weeks ago, I had some extra ingredients still around. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I also wanted to make something kosher for Passover, so my friend, Katie, would come over and eat dinner with me. Despite the fact that she is not Jewish, she loves Jewish things, and I had not seen her in a while. Well, my plan worked. I got to try this new recipe and eat dinner with an old friend!</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">While this tasted delicious, I would not exactly call it pizza. It was pretty easy and fun. However, if I were to do it again, I would put the zucchini in a food processor to cut it, instead of doing it by hand. It took me a really long time to do it by hand. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"><b><u>Ingredients</u></b>:</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 zucchinis, shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 cup of Matzoh Meal</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pizza Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mozzarella Cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Whatever other toppings you want</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"><b><u>Directions</u></b>:</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Preheat the oven to 400 degrees. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cut up zucchinis (I would use a food processor). Then, mix Matzoh Meal, eggs, and zucchini in a bowl. Lay flat on a pizza stone or a greased pan. Bake for about 25 minutes or until browned on top.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hVeQ2UapDGyj8IYKtGbv5RZ7k1wqk4wRhz_gDAC-7uQlln96ECu-PLIXiCQOfbVDSGgxwwcEYZxtZPo6JbrYghzj29F-Yl9k-iC3wNXFS9YboOQWTWuaNfMPghSOzvlQJcLsxNn5pSg/s1600/photo+1+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hVeQ2UapDGyj8IYKtGbv5RZ7k1wqk4wRhz_gDAC-7uQlln96ECu-PLIXiCQOfbVDSGgxwwcEYZxtZPo6JbrYghzj29F-Yl9k-iC3wNXFS9YboOQWTWuaNfMPghSOzvlQJcLsxNn5pSg/s1600/photo+1+(7).JPG" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Dress the pizza how you would like, and bake for another 10 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Enjoy!</span>Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com1tag:blogger.com,1999:blog-6067961172954765909.post-34174634887872513182014-04-13T17:29:00.002-07:002014-04-13T17:29:42.585-07:00Pickling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SRSptrca2Kqstqd3GWLCchysw8Jle7rJpFEDZuckG2eL1qFQ8PhsHr5kuH-DArxjilvuyZeOQMwfG06v0KCn2sblUXAvCRzA_pMiKqkQ7QYU3yIrVzscKX9YtIuNZBDODCzDPtjGq7U/s1600/photo+3+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SRSptrca2Kqstqd3GWLCchysw8Jle7rJpFEDZuckG2eL1qFQ8PhsHr5kuH-DArxjilvuyZeOQMwfG06v0KCn2sblUXAvCRzA_pMiKqkQ7QYU3yIrVzscKX9YtIuNZBDODCzDPtjGq7U/s1600/photo+3+%25286%2529.JPG" height="400" width="300" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">A few weeks ago, I went to this amazing dinner at Seasonal Pantry. It was the coolest restaurant in DC. One of the cool things about it is that you sit communally. Not only do you get to know the people you came with, but also you share a meal with people you just met! I was sitting next to this woman who loved pickling. I explained to her how I once tried pickling, and it did not go so well. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This week in my farm box, I got the most gorgeous watermelon radishes. They are so beautiful. I couldn't just eat them right off the bat, so I decided to try pickling again.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtEdDw0Ln7ubDbAcmUsFl2u16hNVYplh5zHC2xAmew3_WJayoA8ba4BVkHRCv8Xyx4xsX6HGiE-Pn-JMb-Uq3b3XhCWDEDVck70QmmERECL_oCkf_sWbP5r-Xf_h-RN158MqBESlgWrI/s1600/photo+1+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtEdDw0Ln7ubDbAcmUsFl2u16hNVYplh5zHC2xAmew3_WJayoA8ba4BVkHRCv8Xyx4xsX6HGiE-Pn-JMb-Uq3b3XhCWDEDVck70QmmERECL_oCkf_sWbP5r-Xf_h-RN158MqBESlgWrI/s1600/photo+1+(6).JPG" height="240" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The one tip the woman gave me was to cut whatever I was pickling into small, thin pieces, so the vinegar could infuse more easily. She also said that with pickling there is a lot of freedom with types of vinegar and spices, so feel free to diverge from my ingredients/directions.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Ingredients:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Radishes, sliced thinly</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Vinegar to fill the jar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5 cloves of garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tablespoons of brown sugar</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Directions:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add all ingredients to a jar and refrigerate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKlFzTRn6fzqCRjmTWluoOZP0rjcH8PwX8fuOc3Y46EyyYquikPJH8E627Ychz7_Mk64_n0N9l92xccoFz-lcIDPy3GkMENbHnUWzirHM63FRn6VXF-hOdyvEylCQauSlo5CSQl4TPnI/s1600/photo+2+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKlFzTRn6fzqCRjmTWluoOZP0rjcH8PwX8fuOc3Y46EyyYquikPJH8E627Ychz7_Mk64_n0N9l92xccoFz-lcIDPy3GkMENbHnUWzirHM63FRn6VXF-hOdyvEylCQauSlo5CSQl4TPnI/s1600/photo+2+%25286%2529.JPG" height="320" width="240" /></span></a></div>
<br />Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com4tag:blogger.com,1999:blog-6067961172954765909.post-54097575898060076852014-04-06T18:08:00.004-07:002014-04-06T18:08:56.031-07:00Pizza Rolls<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIz8Iejyc11XhATLbklrxV8G0cPOVAMsWWS37kTj2uikOzLc7uQmCpJ6MdbcNy8zfF0e3mD5iUFf614vYzglX2wymHx1dSyFjyRA2YT-AR-2BUOZFyR0FcPnNR0NV44CJEt5TxD_76go/s1600/photo+4+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIz8Iejyc11XhATLbklrxV8G0cPOVAMsWWS37kTj2uikOzLc7uQmCpJ6MdbcNy8zfF0e3mD5iUFf614vYzglX2wymHx1dSyFjyRA2YT-AR-2BUOZFyR0FcPnNR0NV44CJEt5TxD_76go/s1600/photo+4+(1).JPG" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">One thing my mom used to make when I was little was pizza rolls. It was so fun, because my siblings and I would get to help her without messing anything up. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Today, when I was walking around the DuPont Farmer's Market looking for inspiration for a blog post, my eyes fell on the pizza booth they have there. Literally, they will cook you a pizza right then and there. Lucky for me, they had some extra dough, so I could make my own pizza at home!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">It is really easy and fun to make, and you can put any toppings you want. I decided to use just pepperoni today. I also used my favorite, Mario Balotelli sauce. I highly suggest this as a jarred sauce; it's the best!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcS1dGFfO_0mIiOE5vigd0UFuPWp7WBGg8LxJY_08yjVWtvzRBAHcewtB02y7O-aBm53CcjOro9y8mbTRiHt2kMwDQ3rqYy09nsSzji5QqzNRKl_l2moWRmH1M8ZIw-mWzf7X_9HGq01o/s1600/photo+1+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcS1dGFfO_0mIiOE5vigd0UFuPWp7WBGg8LxJY_08yjVWtvzRBAHcewtB02y7O-aBm53CcjOro9y8mbTRiHt2kMwDQ3rqYy09nsSzji5QqzNRKl_l2moWRmH1M8ZIw-mWzf7X_9HGq01o/s1600/photo+1+%25285%2529.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Good luck!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pizza dough</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Toppings</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Egg</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRq3QRVVAy-I4sQE4ZLt-TaxmtMkbol4QqRXLKUfMbG_iq1N1GIlZx19NxepvqZzETAQ9R2REWmWsGjJrV0oxJ1EoeP1cbhEIYaE60OauMOhkPHweklZQ5loJmb2B7VKwtFhDjvLjkrU/s1600/photo+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRq3QRVVAy-I4sQE4ZLt-TaxmtMkbol4QqRXLKUfMbG_iq1N1GIlZx19NxepvqZzETAQ9R2REWmWsGjJrV0oxJ1EoeP1cbhEIYaE60OauMOhkPHweklZQ5loJmb2B7VKwtFhDjvLjkrU/s1600/photo+%25286%2529.JPG" height="233" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"><b><u>Directions:</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Preheat the oven to 400 degrees. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Roll out your dough similar to if you were a making a regular pizza. Assemble your sauce and toppings. At the last moment, roll your pizza like you would a piece of paper. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Whisk an egg in a bowl, and glaze your pizza rolls with it. This creates a nice shiny, browned finish.<br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lO2O2Y0LirU_jlfC4NT8xdkrkepxCWOA997lFNX4eXc1-fKoYJUB7pJumNlRehuBUZ-AjsvibvJZHdH-EjzQX_u7FdK5xlGo5TR-YOr24VXc4K8VJM5w8qUf0zGDDIKHULC8-FPukWo/s1600/photo+2+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lO2O2Y0LirU_jlfC4NT8xdkrkepxCWOA997lFNX4eXc1-fKoYJUB7pJumNlRehuBUZ-AjsvibvJZHdH-EjzQX_u7FdK5xlGo5TR-YOr24VXc4K8VJM5w8qUf0zGDDIKHULC8-FPukWo/s1600/photo+2+%25285%2529.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Bake in the oven for 20-25 minutes and serve.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com4tag:blogger.com,1999:blog-6067961172954765909.post-76651315360445688052014-03-28T14:43:00.002-07:002014-03-28T14:43:35.603-07:00Italian Spices<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf5CYgUq_RQ3QyAKRu2lM6gnpl-u6_gjo_JCWiyaXFbrxVytEm1FwJUqcEnfsVX-HVjrnsASfjPBxPXU4Se1hPswIK249a2oIrras8NwOE6bGmSpjpilbbAqZGQ9vos3-TLsoTguQfKQ/s1600/photo+2+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf5CYgUq_RQ3QyAKRu2lM6gnpl-u6_gjo_JCWiyaXFbrxVytEm1FwJUqcEnfsVX-HVjrnsASfjPBxPXU4Se1hPswIK249a2oIrras8NwOE6bGmSpjpilbbAqZGQ9vos3-TLsoTguQfKQ/s1600/photo+2+%25284%2529.JPG" height="312" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For spring break, my lucky roommate decided to go to Rome to visit her boyfriend. Unfortunately, I wasn't able to go to Europe over my spring break, but I did feel like I was there, because of the gift she brought back for me!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">She got me Italian spices! Aka she is the best roommate ever!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LA9jfTJ56eGP9qtzD3KuRzpBk-PIED03C1b1DuDI_1hmSnHQ4da74X2YyyI8WWwGT_tRLcqRUTAmUFamnoYU3fPW-r4CZDK-9_XEzlA7iBsJwll5_f1ESVTjS7ARZ9sqXCYn94QAf80/s1600/photo+1+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LA9jfTJ56eGP9qtzD3KuRzpBk-PIED03C1b1DuDI_1hmSnHQ4da74X2YyyI8WWwGT_tRLcqRUTAmUFamnoYU3fPW-r4CZDK-9_XEzlA7iBsJwll5_f1ESVTjS7ARZ9sqXCYn94QAf80/s1600/photo+1+%25284%2529.JPG" height="320" width="280" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This is one of my go-to, quick meals, a simple rice dish. You can put different spins on this dish depending on how you are feeling by mixing up the spices. I sometimes make it with curry and cumin or even basic salt and paper. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I loved using the Italian spices. They were really flavorful, delicious, and even a little spicy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Feel free to try my recipe or mix it up!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 cup Rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 big handfuls Greens (these can be spinach, kale, or anything else, I had this Asia green from my farm box that I used)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 handful Mushrooms</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"><b><u>Directions:</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cook the rice according to the directions. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add mushrooms and greens to a saucepan with some olive oil. Add whatever spices after about 30 seconds, to allow the greens to cook slightly. Cook until the greens have become a vibrant color. Serve over rice. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1aJ2rwSHGr0fugyMI1e4h0GtiyQjrlNE3sL6u7nh_0opNoCg95lWuOmLieSwX9qoxUO7MPBX4OoWJCLsoqbkPaM2wDvjyTJ_CFPQgQTtSwVxlW_sVBfMSpxQ6RA1XzApklxJ9rrjHxA/s1600/photo+3+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1aJ2rwSHGr0fugyMI1e4h0GtiyQjrlNE3sL6u7nh_0opNoCg95lWuOmLieSwX9qoxUO7MPBX4OoWJCLsoqbkPaM2wDvjyTJ_CFPQgQTtSwVxlW_sVBfMSpxQ6RA1XzApklxJ9rrjHxA/s1600/photo+3+(4).JPG" height="320" width="318" /></a></span></div>
Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com3tag:blogger.com,1999:blog-6067961172954765909.post-75908604894812779512014-03-05T10:02:00.002-08:002014-03-05T10:02:52.577-08:00Duck for Dummies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_GNgFdB3kmip1OBuThjM-aISgFC0ux8yGNZfjn-3aBxXvJBec_RHruPqZB_PwTsXfVGRbk3mKNc2TBFJJhUCfiVIKvVZsjNyPZ_QZe47n0d1FvSFjw67YQuARfkHZb3AdybQFOD83Og/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_GNgFdB3kmip1OBuThjM-aISgFC0ux8yGNZfjn-3aBxXvJBec_RHruPqZB_PwTsXfVGRbk3mKNc2TBFJJhUCfiVIKvVZsjNyPZ_QZe47n0d1FvSFjw67YQuARfkHZb3AdybQFOD83Og/s1600/photo+5.JPG" height="400" width="300" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This week, I decided to cook a duck! I have been wanting to try to cook duck ever since I got back from study abroad. Duck is all over Eastern Europe, and when I went to Prague, I accidentally ordered an entire duck for myself.. whoops! Anyways, it was delicious, and with some help, I managed to finish the whole thing!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-lXuvHX9Xt67GCWrfFEt1Nx74gSubXPkiQkU375N8wPaCcsjbsgvlIqap0RhCSrgFt0JgnmohSVgLakzGDfsbzRRN0rir40EvSx-1ahyMd7FYQF_hsXN__CXt20FyUt378mtUrwSMqk/s1600/IMG_7802.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-lXuvHX9Xt67GCWrfFEt1Nx74gSubXPkiQkU375N8wPaCcsjbsgvlIqap0RhCSrgFt0JgnmohSVgLakzGDfsbzRRN0rir40EvSx-1ahyMd7FYQF_hsXN__CXt20FyUt378mtUrwSMqk/s1600/IMG_7802.jpeg" height="240" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Anyways, this weekend, I have some free time, because there isn't a frisbee tournament. I decided to venture to Eastern Market. This actually reminded me a lot of study abroad. Every city I visitied, I tried to go to a market. I hadn't been back to any market since I've gotten back to the states, and this was a nice reminder. As I was walking around, I saw a sign for duck, so I sprang for one. My duck, at 5.4 pounds, is wonderful! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Little did I know what I was getting myself into. Keeping in mind, I was the girl that sat in my Professor's office hours and balled my eyes out the day before our fetal pig dissection because I was too afraid to dissect. This time around, I had a minor panic attack when I opened up the duck package. I could actually see the things I had to look at in Biology. Weird. Anyways, I got over this eventually, to go on with the recipe. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I found this awesome <a href="http://www.mapleleaffarms.com/122?recipe=108" target="_blank">recipe</a> to use, with an apple butter glaze. I decided to roast some potatoes from my farm box to round out the meal. The cool thing is, I used both sweet potatoes and blue potatoes. I really like the color combination. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdeoTXJHqs6aLWFmpO-Vl7LwJJt9okL0shhIs9oQqk2ndvzk2Tyxgn-4zDnrhAYSijmd78l4kppmS5X12pe9kg1CZHJ2t8IWMBo9Uv6JQtQpm90Z7zA0RrXPBfESkZhTD2yxWFOcRjhs/s1600/photo+3+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdeoTXJHqs6aLWFmpO-Vl7LwJJt9okL0shhIs9oQqk2ndvzk2Tyxgn-4zDnrhAYSijmd78l4kppmS5X12pe9kg1CZHJ2t8IWMBo9Uv6JQtQpm90Z7zA0RrXPBfESkZhTD2yxWFOcRjhs/s1600/photo+3+%25282%2529.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And... on with the show!</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: x-large;">Ingredients</span><span style="font-size: large;">:</span></span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 whole duck</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Black pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 Tb of fresh thyme</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Jar of apple butter</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: x-large;">Directions</span><span style="font-size: large;">:</span></span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Take duck out of package. Inside the cavity, there should be the innards. This is like the heart, kidneys, liver, and other things. (Do not panic). Remove them, and either, 1. Throw them away or 2. Save them for other things. I decided to actually make pate with the liver (recipe is <a href="http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/" target="_blank">here</a>), and I am going to make duck stock next week to freeze. However, if panic arises, just discard them. No harm done. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Rinse duck with cold water and pat dry. Sprinkle with salt, pepper, and thyme. I used fresh, but dried would also work. I also put some thyme inside the duck. I thought this would be a good idea, but I'm not sure if it actually did anything. Then, I put it in the oven at 450 for 10ish minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9N3fn1hLJnJ5lBZ666sfUapfMVmDYjDnSLMgRhMRHDI6NoEmNMbKI46Bi17scGPRT5_aGJw8px0pMehru_nocWWSsS4MV1sN14Tmtclr_n_WZtY-dT0QpbRSUufmD25tZ3wQO2m6bf0/s1600/photo+1+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9N3fn1hLJnJ5lBZ666sfUapfMVmDYjDnSLMgRhMRHDI6NoEmNMbKI46Bi17scGPRT5_aGJw8px0pMehru_nocWWSsS4MV1sN14Tmtclr_n_WZtY-dT0QpbRSUufmD25tZ3wQO2m6bf0/s1600/photo+1+%25283%2529.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">After that, I lowered the temperature to 350. Every 15 minutes or so, I brushed apple butter on. This helps the apple butter flavors set in. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Anyways, it turned out well! Duck is a success!</span><br />
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Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com1tag:blogger.com,1999:blog-6067961172954765909.post-27749857707947353612014-03-02T13:56:00.000-08:002014-03-02T13:56:33.294-08:00Sprout Jar<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For those of you who came here for duck. Stay tuned! The duck did not defrost in time for me to post tonight, but it will be updated soon!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Anyways, in a pinch, the blog post for the week is SPROUTS! A while ago, I saw this awesome <a href="http://blog.freepeople.com/2013/11/grow-fresh-sprouts-winter/" target="_blank">blog post</a> from one of my favorite blogs, The Free People Blog. Anyways, it detailed how to grow bean sprouts in the winter. Then, when I was at the garden store, I saw the seeds, and I made an impulse purchase. I am now a proud owner of a Sprout Jar. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdnuMBDgo1IQxsRf_hvIhB6nNEmcuD6Bq1WLn8kxMwTGfZ6uB-u0K3Lb1QKGtx6KxBVtuu9rSgYqdVj2xGoGyxGc2wSxvk-Vr_uHrL0215Dc0KML7zUFXnhGGObOG62eiAbQjOpKZi4w/s1600/photo+1+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdnuMBDgo1IQxsRf_hvIhB6nNEmcuD6Bq1WLn8kxMwTGfZ6uB-u0K3Lb1QKGtx6KxBVtuu9rSgYqdVj2xGoGyxGc2wSxvk-Vr_uHrL0215Dc0KML7zUFXnhGGObOG62eiAbQjOpKZi4w/s1600/photo+1+(2).JPG" height="320" width="240" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">It is really easy to do, and I encourage everyone to try this. Bean sprouts are good on most everything, super healthy, and extremely easy. I will update next week to let everyone know how they are doing!</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: x-large;">Ingredients</span><span style="font-size: large;">:</span></span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Glass jar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 Tb sprouting seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mesh</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Rubberband</span><br />
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<b><u><span style="font-size: x-large;">Directions</span><span style="font-size: large;">:</span></u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Put seeds in jar and fill a quarter cup of water. Let sit for 4-8 hours. Drain. Rinse 2-3 times daily, leaving the jar horizontally placed to allow sprouts maximum growth. In about a week you will have sprouts!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFDgAl3juXf_S22LYanooY-n9R8gBWb6xGd6a-NVsAo-FNa4h_fE3dA7hjz2WxFR0UygxaM0xHAhwfsjqU02MkuYRj0GnAvJuCH52sxiS79Ns0Sa101aIuge6-_xU_rUzhuJ27Z22qY4/s1600/photo+2+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFDgAl3juXf_S22LYanooY-n9R8gBWb6xGd6a-NVsAo-FNa4h_fE3dA7hjz2WxFR0UygxaM0xHAhwfsjqU02MkuYRj0GnAvJuCH52sxiS79Ns0Sa101aIuge6-_xU_rUzhuJ27Z22qY4/s1600/photo+2+%25282%2529.JPG" height="320" width="240" /></span></a></div>
<br />Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com1tag:blogger.com,1999:blog-6067961172954765909.post-15530994703975521442014-02-21T06:32:00.001-08:002014-02-21T06:32:20.011-08:00Baked Ziti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k2P-P0Z2gg87Ri5KvkmC7XxpKQJrza1tX_UAuiH2-mV6kTBRUgL2vQ76MGAggy9YFlQ473oDLqamEQAtsf6THBvBOb2x1wlbwojq0B5YSh3Rem5kE4MQ8taWGqqo7yNheWTi8AJ7DTY/s1600/photo+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k2P-P0Z2gg87Ri5KvkmC7XxpKQJrza1tX_UAuiH2-mV6kTBRUgL2vQ76MGAggy9YFlQ473oDLqamEQAtsf6THBvBOb2x1wlbwojq0B5YSh3Rem5kE4MQ8taWGqqo7yNheWTi8AJ7DTY/s1600/photo+(5).JPG" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Baked Ziti, basically, the best pasta dinner dish ever! Today, I made baked ziti for my team. We have been trying to have a bunch of pasta dinners this year, because the ultimate team has gotten so large. We are almost 40 girls. Getting to know everyone socially, would be a little difficult, except for pasta dinners. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Anyways, a few weeks ago, I made lasagna, but this time, I wanted to try something different, spice it up a but. I decided to use the <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/baked-ziti-recipe.html" target="_blank">food network's recipe for baked ziti,</a> with some of my extra spice, aka meat for the meat-lovers and peppers for the vegetarians. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I think everyone really like the baked ziti, and it was very simple to make.</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Ingredients:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 pound of whole wheat ziti or penne pasta</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 jar of marinara sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">16 oz of shredded mozzarella </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 pound of ground beef or 3 bell peppers cut to 1 inch pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 cup of parmesan cheese</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Directions:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Preheat over to 400 degrees. Cook pasta according to package. In a frying pan, cook meat/peppers until tender. Once cooked, mix pasta, sauce, meat/peppers and cheese together in a 12 inch baking pan. Sprinkle parmesan cheese on top. Cook for about 30 minutes and serve. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Everyone at the pasta dinner loved it! </span>Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com7tag:blogger.com,1999:blog-6067961172954765909.post-15565478714887902192014-02-16T07:51:00.001-08:002014-02-16T07:51:09.559-08:00Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0OU-B1tXLb4RgiI9mSHQza3JFJPKU_RgF95A15HRSAR-lrWg9ajTh2wIAO81CUsQiAojur5YlqMFDVSL-GXZS_R-UbqCXinA_YuQVw0UwPd7t6zOvde2lP3aZUYNqT4f17hILQmML_c/s1600/photo+3+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0OU-B1tXLb4RgiI9mSHQza3JFJPKU_RgF95A15HRSAR-lrWg9ajTh2wIAO81CUsQiAojur5YlqMFDVSL-GXZS_R-UbqCXinA_YuQVw0UwPd7t6zOvde2lP3aZUYNqT4f17hILQmML_c/s1600/photo+3+(1).JPG" height="337" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lately, I've been really into making soup. Maybe its been the snow or cold, but also, soup is a great way to bring friends together. I know that sounds cheesy, but I really like to make a big pot of soup and then invite all my friends over, for a Soup Party! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">As a snow day treat, I made a big pot of potato soup from this cool, new blog, <a href="http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/" target="_blank">The Pioneer Woman.</a> My friend discovered her blog, and she makes great, simple recipes good for large groups of people!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Anyways, I decided to try her potato soup recipe. It turned out really well. All of my friends loved it!</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Ingredients:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 small onion, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">10 rustic potatoes, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 carrots, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6 stalks of celery, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 cups of chicken stock or broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 tablespoons of flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 cup of milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 tablespoons of flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 cup of heavy whipping creme</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 teaspoon of paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Salt and pepper to taste</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Directions:</span></u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio32BKkY2-Fd8GgfHMn4zjBvaLVry7qqEOaklcx96jc7ZhJJEZ3tx4EHVoZBxxyca6hUEc-T7S4n1_2-pm4gPzO0O-7WkbbQzLKuU3QWk_USxG2U_nUJV-o7YzbeeqnFTy6NbeB4eJhno/s1600/photo+1+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio32BKkY2-Fd8GgfHMn4zjBvaLVry7qqEOaklcx96jc7ZhJJEZ3tx4EHVoZBxxyca6hUEc-T7S4n1_2-pm4gPzO0O-7WkbbQzLKuU3QWk_USxG2U_nUJV-o7YzbeeqnFTy6NbeB4eJhno/s1600/photo+1+%25281%2529.JPG" height="313" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add onion, carrots, and celery to the pot. Cook for about 3 minutes, until slightly </span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">browned. Next, add potatoes. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Cook for another 5 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXZddrAhOA56Mkqmd70SCQIHbnm9FN_YAeOuTofa8-39W3jBuP5frO_nIUoY51qwFbNEHQuKNo3wZq8OzXWGlcR2mettpdq4KAQgbrCiQWOZnPhGqRvkNrXLFapBUKbjlGK5Fusc2HIs/s1600/photo+2+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXZddrAhOA56Mkqmd70SCQIHbnm9FN_YAeOuTofa8-39W3jBuP5frO_nIUoY51qwFbNEHQuKNo3wZq8OzXWGlcR2mettpdq4KAQgbrCiQWOZnPhGqRvkNrXLFapBUKbjlGK5Fusc2HIs/s1600/photo+2+%25281%2529.JPG" height="320" width="313" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Add stock or broth and spices. Simmer for 30 minutes, until potatoes are softened. Whisk milk and flour together. This is very important. Otherwise the flour will all stick together and look more like dumplings. Make sure all of the chunks are out of the milk. Add to pot. Stir. Allow to simmer for about 5 more minutes. Add in heavy whipping creme. Taste and add more spices if necessary. Serve. </span>Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com4tag:blogger.com,1999:blog-6067961172954765909.post-2638445911052738292014-02-09T06:38:00.001-08:002014-02-09T06:41:41.245-08:00Mushroom Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw0dOaSpRDFfWm7Vv9Alf4oyW7h3TdF_0aQcWqsI9lWp36EUPR6YyqE1XjEMvUvHFWXq21IhD1kVwHMAKaSWQyk3w1kLmrdqcRNUUwyXnF6IHAkI6ICDEwWl3yLrGdr8Iekl_gM3vHF0/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw0dOaSpRDFfWm7Vv9Alf4oyW7h3TdF_0aQcWqsI9lWp36EUPR6YyqE1XjEMvUvHFWXq21IhD1kVwHMAKaSWQyk3w1kLmrdqcRNUUwyXnF6IHAkI6ICDEwWl3yLrGdr8Iekl_gM3vHF0/s1600/photo+3.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">One of my favorite, go-to recipes is portobello mushroom burgers. They are easy, healthy, and delicious! My original recipe came from <a href="http://www.marthastewart.com/312533/balsamic-portobello-burgers-with-bell-pe" target="_blank">Martha Stewart</a>, but now I like to experiment for myself.</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> However, I almost always use her balsamic glaze, because it is wonderful.</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This week, when I got portobello caps in my CSA Share, I simply couldn't resist making them. </span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Ingredients:</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Portobello caps</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Goat cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Burger buns</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Micro Greens</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Condiments </span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Directions:</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EDT4Nrc8MwzwlUjSJddGGIe438obq4-BMZ8pjO-ub0OLcuncUJavvz9UAt1CJIQiOjfygFB0unkG_XO0xvwP_yzhGu2pwTzjomiyeHALk4Qwo7tv5W89iYPGpD2KVaXJzmA01Ey4OaM/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EDT4Nrc8MwzwlUjSJddGGIe438obq4-BMZ8pjO-ub0OLcuncUJavvz9UAt1CJIQiOjfygFB0unkG_XO0xvwP_yzhGu2pwTzjomiyeHALk4Qwo7tv5W89iYPGpD2KVaXJzmA01Ey4OaM/s1600/photo+1.JPG" height="320" width="240" /></span></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Heavily sprinkle portobello caps in balsamic vinegar. Let sit for as long as possible (at least twenty minutes). The longer they sit for, the better they taste because the balsamic has time to congeal with the mushroom. I usually do this step in the afternoon, allowing my burgers to rest for 3-5 hours. Then, sauté them smooth side down As they are cooking, pour the extra balsamic vinegar from the plate onto the burgers. This solidifies the balsamic taste.</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">While the burgers are cooking, toast your bun. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">After, plate your burgers, adding the goat cheese and micro greens.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Feel free to add anything else you see fit. Sometimes I add brie instead of goat cheese or some pickled radishes if I have them on hand. Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com2tag:blogger.com,1999:blog-6067961172954765909.post-83475531434494820562014-02-02T08:36:00.001-08:002014-02-02T08:36:25.718-08:00Asian Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">While I was studying abroad in Dublin, my mom came to visit me. One of the things we have in common is our love to cook, so naturally, we decided to take a cooking class. There, we learned to make this delicious Asian salad with radishes. Therefore, when I received radishes in my farm share this week, I decided to make the salad. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This salad uses a technique of cutting called "julienne," which means cutting up the vegetables into matchstick sized pieces. You can watch a video to learn how <a href="http://www.youtube.com/watch?v=3YU1IBLypo0" target="_blank">here</a>. </span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Ingredients:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4-5 Large Carrots, julienned</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6 Small Radishes, julienned</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Apple, julienned</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 Cup of Mint Leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 Tb of Rice Wine Vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Tb of Brown Sugar</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add carrots, radishes, and apples together in a bowl. Stir in vinegar, brown sugar, hots sauce to taste. Toss with mint. Serve. </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com2tag:blogger.com,1999:blog-6067961172954765909.post-3775139846766189352014-01-26T08:00:00.001-08:002014-02-02T08:40:15.627-08:00Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
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This week was the first week of my CSA Share. For those of you who don't know what is, basically, once a week, I receive a box of vegetables from a collection of farms. It is always a surprise of what I get, so it makes me experiment with my cooking. For more information click <a href="http://www.localharvest.org/csa/" target="_blank">here</a>. </span><br />
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With all of my vegetables and a free Saturday afternoon. I decided to do some heavy duty cooking and make chicken pot pie from scratch. I always look to the food network for my recipes. This time, I cooked the <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe.html" target="_blank">Barefoot Contessa's Recipe</a><u>,</u> although I did skimp with pre-made pie crusts. </span><br />
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In addition, I added some more veggies that I had on hand from my farm share. This week, I got purple carrots, which added a lot of nice colors!</span><br />
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I ended up with three pies and enough filling for a fourth, but not enough dough. I ate one and froze everything else! All in all it was a success!</span><br /><br /><span style="font-size: x-large;">Ingredients:</span><br /><span style="font-size: large;">3 whole (6 split) chicken breasts, bone-in, skin-on</span><br /><span style="font-size: large;">3 tablespoons olive oil</span><br /><span style="font-size: large;">Kosher salt</span><br /><span style="font-size: large;">Freshly ground black pepper</span><br /><span style="font-size: large;">5 cups chicken stock, preferably homemade</span><br /><span style="font-size: large;">12 tablespoons (1 1/2 sticks) unsalted butter</span><br /><span style="font-size: large;">2 cups yellow onions, chopped (2 onions)</span><br /><span style="font-size: large;">3/4 cup all-purpose flour</span><br /><span style="font-size: large;">1/4 cup heavy cream</span><br /><span style="font-size: large;">2 cups medium-diced carrots, blanched for 2 minutes</span><br /><span style="font-size: large;">1 (10-ounce) package frozen peas (2 cups)</span><br /><span style="font-size: large;">1 1/2 cups frozen small whole onions</span><br /><span style="font-size: large;">2 cups medium-diced turnips, blanched for 2 minutes</span><br /><span style="font-size: large;">2 cups of diced celery</span><br /><span style="font-size: large;">1/2 cup minced fresh parsley leaves</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Directions:</span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Preheat the oven to 350 degrees F.<br /><br />Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.</span><br />
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Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com0tag:blogger.com,1999:blog-6067961172954765909.post-22665991433224507432014-01-21T13:04:00.000-08:002014-02-02T08:40:50.467-08:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This video makes me so happy. It began when I was working on the President’s 2012 reelection campaign. My FO suggested that at the beginning of every team meeting I play a video to inspire people. So at my very first meeting, I played this video, and by the end of it, much of the room was in tears, including myself. The president inspires me everyday. I feel like a lot of people forget that, getting too caught up in the current media, forgetting how amazing he truly is. Whenever I need a reminder, I watch this video (aka like once a month). It always makes me feel better; it fires me up!</span>Anonymoushttp://www.blogger.com/profile/05136750213433622886noreply@blogger.com0