tag:blogger.com,1999:blog-58862095177590526152024-03-13T15:57:27.909-04:00Once Upon A Gourmet GinAnd they ate happily ever after. . . . .Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-5886209517759052615.post-75824909595972757152011-01-18T17:56:00.003-05:002011-01-20T13:27:17.321-05:00SO, what is your dish?<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PO-amTOeYmo/TTIECey-5VI/AAAAAAAAAfI/VgOy01FcaYE/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" n4="true" src="http://1.bp.blogspot.com/_PO-amTOeYmo/TTIECey-5VI/AAAAAAAAAfI/VgOy01FcaYE/s400/008.JPG" width="400" /></a></div><br />
SO, what is your dish?<br />
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Choices! Choices! Choices!<br />
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<strong><em><u><span style="color: red;">Spicy Sesame Noodles</span></u></em></strong><br />
adapted from no less than 100 recipes<br />
Serves 4-6 <br />
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<strong><em>4 tablespoons peanut oil</em></strong><br />
<strong><em>2 teaspoon red pepper flakes</em></strong><br />
<strong><em>½ cup peanut butter</em></strong><br />
<strong><em>1 tablespoon butter</em></strong><br />
<strong><em>8 large cloves of garlic, minced</em></strong><br />
<strong><em>4 tablespoons peeled and minced fresh ginger</em></strong><br />
<strong><em>6 tablespoons sesame oil</em></strong><br />
<strong><em>4 tablespoons soy sauce</em></strong><br />
<strong><em>3 tablespoons balsamic vinegar</em></strong><br />
<strong><em>3 tablespoons sugar</em></strong><br />
<strong><em>3 teaspoons salt</em></strong><br />
<strong><em>1 lb whole wheat spaghetti noodles</em></strong><br />
<strong><em>12 spring onions, thinly sliced</em></strong><br />
<strong><em>4 tablespoons toasted sesame seeds</em></strong><br />
<strong><em>1 cup coarsely chopped fresh cilantro</em></strong><br />
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In a small saucepan over medium heat, warm peanut oil. Add red pepper flakes and cook, stirring, until the oil becomes slightly red and the pepper is fragrant. Add Peanut butter and butter stir until melted. Add garlic and ginger and cook until fragrant and soft, about 1 minute. Remove from heat. In a small bowl, whisk together sesame oil, soy sauce, sugar, balsamic vinegar, sugar and salt. Whisk in the garlic-ginger peanut butter mixture. Set aside. Cook noodles according to package directions. Drain and rinse under cold water. Transfer to a bowl. Add sauce and coat the noodles. Add scallions and coat the noodles. Cover and let sit at room temperature for 2 hours. Just before serving add sesame seeds and cilantro. Toss to coat. Can serve cold, room temperature or reheat to steaming, piping hot. <br />
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These noodles are tangy, filling and quite frankly, simply delicious. Feel free to serve them with additional soy sauce, hot sauce and red pepper flakes. They can be served as a main meal with grilled chicken, shrimp, steak or eggs. They are easy on the weekly budget and perfect for a packed school or work lunch. The sauce is also very versatile. It is perfect for fish tacos, grilled flank steak or a thick dip for fried wontons.<br />
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I love food blogging – it just feels good! I am sending my Spicy Sesame Noodles to <span style="color: black; font-family: Arial; font-size: 12pt; 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://www.girlichef.com/2011/01/announcing-presto-pasta-nights-197.html">Presto Pasta Nights</a> by Girlichef</span> Stay in touch.Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com12tag:blogger.com,1999:blog-5886209517759052615.post-1266581018539676672010-12-09T06:35:00.000-05:002010-12-09T06:35:12.678-05:00Stay Tuned.........Coming soon to a computer near you......the re- launch of<span style="font-size: 20pt;"> </span><span style="font-size: 18pt;">Once Upon A Gourmet Gin</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PO-amTOeYmo/TQC-hiMi2sI/AAAAAAAAAe8/znVPcaKEOBI/s1600/IMG_0899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_PO-amTOeYmo/TQC-hiMi2sI/AAAAAAAAAe8/znVPcaKEOBI/s400/IMG_0899.JPG" width="400" /></a></div>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com4tag:blogger.com,1999:blog-5886209517759052615.post-65025248599666806142010-02-09T15:40:00.000-05:002010-02-09T15:40:34.670-05:00Martha Stewart has nothing on Gourmet Gin and Robert Rothschild FarmThis blog post is brought to you by Gourmet Gin and <a href="http://www.robertrothschild.com/Default.aspx">Robert Rothschild Farm</a> :-)<br />
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Martha Stewart has nothing on Gourmet Gin and Robert Rothschild Farm. Well, that is not completely true. She has a lot on Gourmet Gin. She is famous, and Gourmet Gin has just a "small" following. Martha Stewart is quite wealthy and Gourmet Gin pinches pennies. Martha has her own TV show/magazine and Gourmet Gin is just now learning how to post to <a href="http://www.youtube.com/">YouTube </a> What are the odds that Gourmet Gin (ME) would become as famous as Martha Stewart? ZERO! I am alright with that. I am especially alright with that when I am introduced to fabulous gourmet food companies like<a href="http://www.robertrothschild.com/Default.aspx"> Robert Rothschild Farm</a>.<br />
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STOP THIS BLOG POST!! Alert the blogging world and the foodies in it, <a href="http://www.robertrothschild.com/Default.aspx">Robert Rothschild Farm</a> just might give Martha Steward a run for her money!<br />
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Don't take my word for it. <a href="http://www.robertrothschild.com/Default.aspx">Click here</a> and indulge in some of the most delectable gourmet foods to ever grace your palate and jolt your taste buds!<br />
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Got some extra time on your hands? Do you have a deep maddening desire to bake a moist citrusy cupcake? Do you want to know a secret ingredient that will make your lemon cupcakes BURST with flavor? (unsweetened lemon drink mix) How about baking a batch of Gourmet Gin's Lemon Curd Cupcakes? <br />
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<strong><em>Gourmet Gin's Lemon Curd Cupcakes</em></strong><br />
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<strong><em>3 cups all purpose flour</em></strong><br />
<strong><em>1 tablespoon baking powder</em></strong><br />
<strong><em>1 teaspoon salt</em></strong><br />
<strong><em>1 cup unsalted butter, room temperature</em></strong><br />
<strong><em>2 1/2 cups sugar</em></strong><br />
<strong><em>1 package unsweetened lemon drink mix</em></strong><br />
<strong><em>4 eggs</em></strong><br />
<strong><em>4 lemons, finely grated </em></strong><br />
<strong><em>4 tablespoons fresh lemon juice</em></strong><br />
<strong><em>1 tablespoon pure vanilla extract </em></strong><br />
<strong><em>1 cup buttermilk</em></strong><br />
<strong><em>1 jar <a href="http://www.robertrothschild.com/Default.aspx">Robert's Reserve Lemon Curd & Sweet Topping</a></em></strong><br />
<strong><em>1 big batch of cream cheese frosting</em></strong><br />
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<strong><em>Directions: (1) Preheat oven to 325 degrees. Line muffing cups with liners. (2) Cream butter, sugar and drink mix until fluffy and yummy. Add eggs one at a time beating after each. Beat in lemon zest, vanilla and add flour and buttermilk. Beat until just combined. (3) Fill muffin cups 1/2 full and bake approximately 25 minutes or until the house smell like true citrus goodness! Cool completely (4) Spread a big tablespoon of <a href="http://www.robertrothschild.com/Default.aspx">Robert's Reserve Lemon Curd &Sweet Topping</a> on top of the cupcake and top with piped cream cheese frosting. (5) ENJOY!</em></strong><br />
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If you are among the baking faithful or a devoted cupcake eater, I say unto you, if thou has not yet discovered the most perfect Lemon Curd Cupcake, then look no further!<br />
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Robert's Reserve Lemon Curd & Sweet Topping adds a special dimension that just can't be duplicated (sorry Martha) to these cupcakes. Your only challenge with these cupcakes is to gracefully juggle a way not to eat every single last one of them-OR- not to taste away the entire jar of <a href="http://www.robertrothschild.com/Default.aspx">Robert's Reserve Lemon Curd &Sweet Topping </a><br />
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Have a safe and happy week! Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com17tag:blogger.com,1999:blog-5886209517759052615.post-43436440626027862012010-01-25T12:23:00.002-05:002010-01-26T07:17:14.569-05:00A Chocolate Cherry Covered Cookie counts 333 days until Christmas 2010 and 13 days until Superbowl XLIVChristmas comes only once a year, but there are year round celebrations to bring out a cookie tray. Take, for instance, Superbowl XLIV.<br />
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Superbowl parties bring out friends, fun and food. A cookie tray full of "sweet" choices is perfect for your football party. It is a small portable treat for your guest to enjoy. A cookie tray doesn't have to be a painstakingly difficult process if you start now. Pick a variety of cookies that freeze well and in two weeks you will be the talk of the celebration.<br />
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Chocolate Covered Cherry cookies are unique and a "Gourmet Gin" guarantee that there won't be one left when the final score is revealed.<br />
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<strong><em>Gourmet Gin's Chocolate Covered Cherry Cookies</em></strong><br />
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1 1/2 c all-purpose flour<br />
1/2 c unsweetened cocoa powder<br />
1/4 t baking soda<br />
1/4 t baking powder<br />
1/4 t salt<br />
1/2 c unsalted butter, softened<br />
1 c sugar<br />
1 egg<br />
1 Tablespoon vanilla<br />
1/4 t coffee extract<br />
1 Tablespoon coconut oil<br />
24 maraschino cherries <br />
1/2 c semisweet chocolate chips<br />
1/4 c sweetened condensed milk <br />
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<strong><em>Directions</em></strong> <br />
<strong><em>(1) Preheat oven to 350 F (2) Mix the flour, cocoa, baking soda, baking powder & salt together, set aside. (3) With a mixer beat the butter until softened. Add the sugar to the butter & beat until light & fluffy. Beat in the egg and vanilla extract, coffee extract and coconut oil. (4) Add the flour mixture & beat until well mixed. (5) Roll the dough into 1-inch balls & place them on an ungreased cookie sheet. (6) Use your thumb to make an indentation in the center of each cookie. Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie. (7) Bake for 10 minutes & cool on a rack. (8) While cookies are baking put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice. Cool (8) Spoon 1/2 - 1 teaspoon of chocolate over the top of each cherry covering it completely. (9) Sprinkle with powdered sugar. (10) ENJOY!! </em></strong> <br />
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The coffee extract and coconut oil complement the chocolate and cherry of these cookies. You won't taste the flavors but what you will taste is a rich decadent chewy moist flavorful cookie (I think that about covers it!) <br />
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Your Superbowl party is a great excuse to try out some new cookie recipes. Have a mix of simple to the exotic cookies. This Chocolate Covered Cherry Cookie is addictive. It is not too sweet, and with a chunk of cherry is sure to be a crowd pleaser. <br />
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Ok! Now on to the game. Since my beloved Cincinnati Bengals are not heading to the Superbowl this year I am rooting for the New Orleans Saints. I can't think of anything better for a city that has been plagued with the bad luck of Hurricane Katrina. They deserve some HAPPINESS, and something tells me that their Saints winning Superbowl XLIV is just the ticket to some long overdue contentment. GO SAINTS!! <br />
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Have a great week and enjoy a cookie on me : -) <br />
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</strong>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com12tag:blogger.com,1999:blog-5886209517759052615.post-87476494914208671102010-01-13T09:56:00.000-05:002010-01-13T09:56:47.376-05:00If you give El Belle a Chocolate Chip Banana Cauliflower Muffin. . . . .This muffin holds a secret that was NEVER EVER suppose to be revealed!<br />
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Meet my niece, El Belle. She is a "junk food" eater.<br />
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</div>The "Bah Humbug" hat says it all about her displeasure of healthy fare. If it is a vegetable, she won't eat it. If it is a wholesome dinner being served, she backs slowly away from the table. If it is filled with fiber, she gags. AND so on. . . . .<br />
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Meet my baby sister (she is the one in the middle between my parents.)<br />
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Suzanne is on a mission for 2010 for her four children. The mission is simple, less junk and more nourishing "good" for you cuisine. This is where I come in. I am the baker. I am the one bringing all the treats. This is where the muffin story starts. <br />
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This muffin held a secret in the form of cauliflower. Yelp, cauliflower. It was a strongly guarded secret until I told my sister. <br />
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You see, Ellie had eaten several of my muffins and "loved" them. She ate them for breakfast. She nibbled on them for a snack. They were packed in her lunch box. Over a day's time, there were just a few left.<br />
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The other night Ellie had declared my sister's dinner inedible! <br />
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"Mom, can I please have one of Aunt Gin's muffins instead?" Ellie asked my sister.<br />
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"Sure, why not. They are packed full of cauliflower," my sister mumbled.<br />
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"YUCK!" Ellie yelled and vowed never to touch another Chocolate Chip Banana Cauliflower Muffin to her lips. <br />
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Now, the remaining muffins sit on a plate getting more stale as the time goes by.<br />
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<strong><em>Gin's Chocolate Chip Banana Cauliflower Muffins</em></strong><br />
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<strong><em>2 1/2 cups self-rising flour</em></strong><br />
<strong><em>1/2 t baking soda</em></strong><br />
<strong><em>1/2 cup sugar</em></strong><br />
<strong><em>1 cup semisweet chocolate chips</em></strong><br />
<strong><em>2 eggs, lightly beaten</em></strong><br />
<strong><em>1/2 cup milk</em></strong><br />
<strong><em>1/4 cup unsalted butter, melted</em></strong><br />
<strong><em>2 very ripe bananas, mashed</em></strong><br />
<strong><em>1 1/2 cups steamed fresh cauliflower, mashed</em></strong><br />
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<strong><em>Directions</em></strong><br />
<strong><em>(1) Preheat oven to 400 degrees. Line twelve standard muffin cups. (2) In a large mixing bowl sift together the flour, baking soda. Stir in the sugar and 1/2 cup of the chocolate chips. (3) In a mixing bowl stir together the eggs, milk, melted butter, mashed bananas and cauliflower. All to the flour mixture and stir until just moistened. (4) Spoon batter into the prepared muffin cups, filling them 2/3 full. Sprinkle the remaining chocolate chips on top of the muffins. (5) Bake approximately 15-20 minutes. Cool 5 minutes and remove from pan. (6) ENJOY! </em></strong><br />
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This is an easy five-star muffin recipe that is moist and sumptuous. The crowning touch of the muffins are the chocolate chips that rest lazily in top. You will definitely be asked for seconds, if you can keep the secret!<br />
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Can somebody please tell me if this means spring is coming?<br />
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Have a wonderful day and a great week!!Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com14tag:blogger.com,1999:blog-5886209517759052615.post-20852240833595150902010-01-05T10:34:00.001-05:002010-01-05T10:36:36.480-05:00Happy New Year and a simmering pot of 2010 GOOD FORTUNEHappy 2010!<br />
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Yes, I am a “little bit” behind. The holidays have been (shall I say) hectic for me. I have one son home from college and another son looking forward to college. I have had “big” kids in and out of my house. I have simmered and stewed. I have filled backpacks with snacks. I have fed for hikes and bikes. I served fresh bread and muffins. There were cookies and cakes. I baked and they ate. <br />
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One thing that I didn’t do very much was blog. There were a couple of reasons for this lapse. (1.) I have one broken camera and one new camera. The broken camera speaks for itself. It’s broke. Mr. Picky Head insisted on buying me a new camera (that is the kind of husband he is.) This camera is beyond my wildest dreams and expectations. It is unbelievable! It is also beyond my skill level. There is a huge learning curve, but I will prevail. Now on the reason number two. (2.) When you have big hungry boys in and out of your kitchen, there is virtually no time to stop the feeding frenzy for a few photos. That is until I simmered a pot of Black-eyed Pea Soup. <br />
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Somehow this one pot of soup stopped the feeding frenzy dead in its tracks. I explained to these boys that eating black-eyed peas for the New Year represented luck. That one bowl would bring them good fortune for the months to come in 2010. Long story very short, they weren’t buying it. Out the door they went in search of fast food that would put as much distance as possible between them and my pot of Black-eyed Pea Soup. Their loss is my windfall and that is all I am going to say about that! <br />
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Gin’s 2010 Black-eyed Pea Soup<br />
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1 lb. dried black-eyed peas<br />
3 smoked ham hocks<br />
1⁄2 stick butter<br />
3 cups finely chopped cooked ham<br />
1 tablespoon dried red chili pepper flakes<br />
4 cloves garlic, finely chopped<br />
2 jalapeño, stemmed, seeded, and finely chopped<br />
1 small bag of baby carrots, chopped<br />
1 large onion, finely chopped<br />
1 bay leaf<br />
4 cups good quality chicken stock<br />
1 large bag of baby spinach or your choice of greens<br />
5 tablespoons apple cider vinegar<br />
Kosher salt and freshly ground<br />
black pepper, to taste<br />
5 cups cooked brown rice<br />
Chopped scallions, red onions, Sriracha Sauce and crackers for garnish <br />
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Directions <br />
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(1) Bring peas, ham hocks, and 8 cups water to a boil in a 12-qt. Dutch oven. Reduce heat to medium-low and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving cooking liquid and ham hocks. (2) Simmer butter in a 12-qt. pot over medium-high heat. Add chopped ham, dried red chili pepper flakes, garlic, jalapeños, carrots, onion, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes. (3) Add reserved black-eyed peas, ham hocks, reserved cooking liquid, along with chicken broth and 8 cups of water. (4) Bring to a boil, reduce heat to medium-low, and simmer for 1/2 hour. (5) Remove ham hocks. Add spinach and cook until done. (6) Stir in vinegar and season with salt and pepper to taste. Spoon rice into bowls and ladle soup over rice. Garnish to your taste. (7) ENJOY!<br />
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I believe in positive thinking so I am saying 2010 is going to be a great year.Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com13tag:blogger.com,1999:blog-5886209517759052615.post-35955037606534098592009-12-28T09:52:00.001-05:002009-12-28T09:53:42.997-05:00Gourmet Gin is Simmering a Pot of Tom Yum Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PO-amTOeYmo/Szi0UqhNhzI/AAAAAAAAAcc/NKesUqF5JeY/s1600-h/October+859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_PO-amTOeYmo/Szi0UqhNhzI/AAAAAAAAAcc/NKesUqF5JeY/s400/October+859.jpg" /></a><br />
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I am surrounded by people with the flu, people with Mono (for over an entire YEAR) people that are now on their second cold, people that are plagued with allergies, people who claim their immune systems are "just out of whack" and then there is me.<br />
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I happy, healthy, smiling merrily on my way. Well, I might not be smiling "merrily" on my way, because I am the one taking care of all these people. (Which explains my lack of blogging. Well, that and the fact that I have a new camera that might take me all of 2010 to learn how to use!)<br />
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This brings me to the topic of the day. Tom Yum Soup. Tom Yum Soup is being <a href="http://thaifood.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=thaifood&cdn=food&tm=777&gps=704_384_1436_672&f=22&su=p284.9.336.ip_&tt=28&bt=0&bts=0&zu=http%3A//articles.smashits.com/articles/food/94702/health-benefits-of-thai-soup-under-study.html">studied</a> has you read this blog for it's ability to boost your immune system. It is thought that the soup can fight cold and flu viruses and quite possibly cancer. I really can't say enough on how scrumptious this soup is. Here is my recipe, but there are one hundred different ways to prepare Tom Yum Soup.<br />
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<strong><em>Gin's Tom Yum Soup Recipe</em></strong><br />
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<strong><em>•4 cups good-tasting chicken stock (I used homemade)</em></strong><br />
<strong><em>•1 stalk lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)</em></strong><br />
<strong><em>•3 kaffir lime leaves (available fresh or frozen at Asian stores)</em></strong><br />
<strong><em>•10 cloves garlic, minced</em></strong><br />
<strong><em>•1-2 red chilies, finely sliced, and 1 teaspoon dried crushed chili </em></strong><br />
<strong><em>•3 Tbsp. fish sauce (available at all Asian/Chinese food stores and some supermarket chains)</em></strong><br />
<strong><em>•12 medium raw shrimp, shells removed</em></strong><br />
<strong><em>•1/2 cup coconut milk (more to your taste)</em></strong><br />
<strong><em>• 2 packages of ramen noodles, spice packets saved for another day </em></strong><br />
<strong><em>• fresh limes</em></strong><br />
<strong><em>• fresh cilantro </em></strong><br />
<strong><em>•optional: extra vegetables of your choice (I put none in this batch because of Mr. Picky Head) </em></strong> <br />
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<strong><em>Directions</em></strong> <br />
<strong><em>(1.)Pour stock into a deep cooking pot and bring to a boil. (2.) Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the tops of the stalks for extra flavor. (3.)Add garlic, chili, lime leaves and Ramen Noodles. Reduce heat to medium and simmer until Ramen is cooked. (4.) Add the shrimp (plus other vegetables if using). Simmer 3-4 minutes, or until shrimp is pink and plump. (5.) Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice and adjust to your taste. (6.) Serve in bowls with fresh cilantro and lime slices. For an extra hit of spicy add some Thai chili sauce. (7.) ENJOY!</em></strong> <br />
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I have to tell you that this soup isn't worth making without the kaffir lime leaves. These leaves are a little bigger than bay leaves and have such an unique smoky flavor. I am in search of other recipes that would use kaffir lime leaves. They are extremely hard to find unless you are "lucky" enough to live by <a href="http://www.junglejims.com/">Jungle Jims</a> in which case you just walk in and get yourself a little pack. I did find out that you can order these leaves on <a href="http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=kaffir+lime+leaves+&x=21&y=21">Amazon</a>. They would be well worth the hassle and you can freeze them for future use. <br />
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A wise man (my favorite Sushi Chef) recently told me that Tom Yum Soup is also thought to bring luck to one's life. I am adding to my New Year's Day menu along with my<a href="http://onceuponagourmetgin.blogspot.com/2009/01/holy-cow-it-is-2009.html"> Peppered Black-eyed Pea Salad</a>. Food traditions are so much fun and it is a way to get picky eaters to at least try one BITE! <br />
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I am wishing everybody the best 2010 EVER! <br />
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Now, on to my new obsession which is <a href="http://justbento.com/">Bento Box Lunches</a>. Who is in?<br />
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Stay tuned for a blog post brought to you by<a href="http://www.redgold.com/redgold/tomatoes_tomato_country.aspx"> Red Gold </a>Tomatoes.<br />
Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com15tag:blogger.com,1999:blog-5886209517759052615.post-55553547186028020332009-12-04T10:34:00.007-05:002009-12-04T10:46:05.047-05:00A Breakfast Bowl for Champions Served to You by Gourmet Gin<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PO-amTOeYmo/SxkeJiHahnI/AAAAAAAAAb0/AGgqwR_2TG4/s1600-h/October+792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_PO-amTOeYmo/SxkeJiHahnI/AAAAAAAAAb0/AGgqwR_2TG4/s400/October+792.jpg" /></a><br />
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When it comes to breakfast (brunch) I tend to take many chances with my family's menu. My culinary inventiveness (actually it is just a desire to use all leftovers) trumps traditional breakfast fare on most days.<br />
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This week, for some odd reason, we had fresh delicious corn on the cob at the market. Go figure, I have never seen it in December EVER!! It has been nice here (Cincinnati) so I fired up my grill. I treated my family to a summer dinner of steak, corn on the cob, and baked potatoes.<br />
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I am using family loosely here because my oldest son is away at college, and my senior in high school has a job, a girlfriend, and a schedule that on most days has me feeding him separate. This has been hard because family dinners have been an important tradition through the years to me and my husband. Times change, and I am going to change with them.<br />
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I can see that I am really going to have to practice cooking for two! I had several ears of corn left and there was no way I was going to let those go to waste.<br />
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The breakfast bowl consist of my 2 packets of low fat Ramen Noodles, fresh corn on the cob, fried egg, spicy relish and fresh limes.<br />
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<strong><em>Gin's Spicy Relish</em></strong><br />
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<strong><em>4 jalapeno peppers, thinly sliced</em></strong><br />
<strong><em>1 bunch green onions, chopped </em></strong><br />
<strong><em>1 red bell pepper, chopped</em></strong><br />
<strong><em>1 tablespoon red pepper flakes</em></strong><br />
<strong><em>1 tablespoon sugar</em></strong><br />
<strong><em>1 tablespoon rice vinegar</em></strong><br />
<strong><em>1 tablespoon olive oil</em></strong><br />
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<strong><em>(1) Mix all ingredients and let marinate for 1/2 hour. (2) Heat a cast iron skillet over high heat, add oil and then sear remaining ingredients for 4 to 5 minutes stirring frequently. (3) ENJOY!</em></strong><br />
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I use this relish on just about everything. I love it, guess who doesn't?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PO-amTOeYmo/SxklK2KtGPI/AAAAAAAAAcE/8G5FlN9C9XE/s1600-h/October+268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_PO-amTOeYmo/SxklK2KtGPI/AAAAAAAAAcE/8G5FlN9C9XE/s640/October+268.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">That's right, Mr. Picky Head. Imagine that?? His loss! While I am enjoying perfectly cooked fish with a spicy topping, he is just eating fish. While I am enjoying a taco with an additional fresh topping, he is eating the same old "boring" taco. (I think I will stop here since he is helping me with the purchase of a new camera!)<br />
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</div><div class="separator" style="clear: both; text-align: left;">I divided the Ramen Noodles in three bowls and topped mine with the spicy relish, corn, fried egg and fresh lime slices. The other two bowls were topped with corn and fried egg. Why? Mr. Picky Lucas Head is his father's son.<br />
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</div><div class="separator" style="clear: both; text-align: left;">They are two picky peas in a pod. The apple doesn't fall far from the tree. Here the two are at a picture taking event at his girlfriend's (Betsy) house for senior Homecoming. Betsy's Mother ( in the background) was kind enough to host this event at her house.<br />
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</div><div class="separator" style="clear: both; text-align: left;">This dish is perfect anytime of the day. I want to serve it with poached eggs, but I am terrible at this process! The relish gives it just enough kick to get your taste buds going and the lime adds a subtle fresh flavor.<br />
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</div><div class="separator" style="clear: both; text-align: left;">So go ahead, dare to serve this "different" breakfast to your family. Hopefully you don't have Picky Heads in your house!!<br />
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</div><div class="separator" style="clear: both; text-align: left;">HAVE A GREAT WEEKEND EVERYBODY!!<br />
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</div>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com11tag:blogger.com,1999:blog-5886209517759052615.post-11790840323303216922009-12-02T11:35:00.002-05:002009-12-02T11:37:08.429-05:00One Potato, Two Potato, Sweet Potatoes Galore. . . .Everybody in the Cincinnati area is talking about White Castle Sweet Potato Fries. . . .<br />
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If you want to read my take on them go <a href="http://gourmetginaroundtown.blogspot.com/2009/12/it-is-all-talk-white-castles-sweet.html">here</a>, if not continue on for a tradition of sweet potato fries inspired by healthy eating.<br />
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<strong><em>Gin's Baked Sweet Potato Fries</em></strong><br />
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<strong><em>3 medium sweet potatoes</em></strong><br />
<strong><em>Chinese Five Spice, to taste</em></strong><br />
<strong><em>Salt and Pepper, to taste</em></strong><br />
<strong><em>1 tablespoon Virgin Olive Oil</em></strong><br />
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<strong><em>(1) Preheat oven to 400 degrees. Put your baking pan in oven to also preheat. (2) Peel and slice sweet potatoes in thick fries. (3) Coat fries in olive oil. Mix fries with Chinese Five Spice, salt and pepper. (4) Remove heated baking pan and spray with cooking spray and add fries in a single layer. (5) Cook until tender crisp (for my oven it was 25 minutes) and then turn broiler on and brown fries for 3 minutes each side. (6) ENJOY!</em></strong><br />
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This cooking method is "perfect" for sweet potato fries. They are tender crisp and quite fresh and mouth watering. You lose none of the outstanding <a href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2667/2">nutritional value</a> that sweet potatoes offer and they are a great value for your grocery dollar. What more could you ask for? A dipping sauce? The combination of the aromatic Chinese Five Spice, salt, pepper and olive oil has such a flavorful twist; you won't miss the dipping sauce. I promise!<br />
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These fries are a blank canvas for your culinary creativity and taste for different spices. You could coat them in a Spicy Stir Fry mix, an Oriental Blend, or a Hunan Sweet and Sour Blend. Your spice cabinet is the limit!<br />
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Quite possibly you might like your sweet potatoes fried, and in that case if you have a <a href="http://www.whitecastle.com/">White Castle</a> in your area, I do suggest that you give them a try.<br />
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</div>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com11tag:blogger.com,1999:blog-5886209517759052615.post-39802502782041537172009-11-21T09:08:00.003-05:002009-11-21T09:14:15.711-05:00Ode to the "Pumpkin Roll"<div class="separator" style="clear: both; text-align: center;"><br />
</div>I get excited every year for the "pumpkin season." At the beginning of October I stock up on cans and cans of pumpkin. I bake, I roast, I puree, I slow cook and I eat and eat and eat PUMPKIN! Pumpkin muffins, pumpkin butter, pumpkin soup, pumpkin bread, pumpkin cake, PUMPKIN, PUMPKIN, PUMPKIN!<br />
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Then there is the "dreaded" pumpkin roll. :-( <br />
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I am never making the pumpkin roll again. Why? You don't have to look too closely to see that my pumpkin roll isn't actually a roll. It is more like layers of pumpkin cake glued together with thick rich frosting. Oh sure, the taste is delightful (that is if you aren't sick of pumpkin) but isn't the point of a pumpkin roll, is that it actually be a roll?<br />
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If your <a href="http://oneperfectbite.blogspot.com/2009/10/pumpkin-roll-little-pumpkin-outdoor.html">pumpkin roll</a> looks good enough to serve to the President of the United States, like my friend Mary's <a href="http://oneperfectbite.blogspot.com/2009/10/pumpkin-roll-little-pumpkin-outdoor.html">pumpkin roll</a> looks, then sure you are in for a lifetime of pumpkin rolls. I mean why not. If your pumpkin roll looks like a work of art, then heck, you might as well serve it all year long. I don't think anybody would raise an eyebrow if <a href="http://oneperfectbite.blogspot.com/2009/10/pumpkin-roll-little-pumpkin-outdoor.html">Mary</a> showed up at a Fourth of July picnic with her pumpkin roll! While I am on the subject of Mary from <a href="http://oneperfectbite.blogspot.com/">One Perfect Bite</a>, go take a look at this <a href="http://oneperfectbite.blogspot.com/2009/11/pot-roast-with-potatoes-for-pink.html">Pot Roast</a>. Get ready to shake your head is AMAZEMENT!<br />
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On the other hand, I would probably get a few snickers and giggles on why the heck I was showing up to a Fourth of July picnic with a pumpkin roll? Here have a piece.<br />
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There will be no pumpkin pie for this girl on Thanksgiving. There will be pumpkin pie on the dessert table, but none for me. I happen to have first hand knowledge that there will be a Chocolate Truffle Cake which sounds like a wonderful sweet ending to a much anticipated "family" get together.<br />
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Guess who is coming home? WE CAN NOT WAIT! Andy is more excited to have a decent meal other than frozen food which is what he feeds himself day in day out. <br />
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Happy Thanksgiving EVERYBODY!<br />
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(PS The Pumpkin Roll recipe can be found <a href="http://www.verybestbaking.com/recipes/results.aspx?keyword=libby's">here</a>)Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com18tag:blogger.com,1999:blog-5886209517759052615.post-84935283129497228692009-11-17T11:11:00.005-05:002009-11-18T07:17:21.119-05:00Move Over T.G.I. Friday’s® There Is A New Green Bean In TownHave you ever had T.G.I. Friday’s® Green Bean Fries? Did you like them? I guess as far as appetizers go, I would give them a 2 out 4 stars. Let's face it; anything deep fried with cold beer hits the spot. <br />
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What if you could bring the garden freshness of green beans to you very own "happy hour" with 1/4 of the fat but twice the flavor?<br />
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Gin's Happy Hour Baked Green Bean Fries<br />
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1/2 pound fresh green beans<br />
2 eggs<br />
1 cup seasoned flour<br />
1 1/2 cup Panko Bread Crumbs<br />
1 cup light Ranch Dressing<br />
1 teaspoon Sriracha Hot chili Sauce<br />
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(1) Place baking pan in oven and preheat to 450 degrees. (2) While oven and pan are preheating place flour in large food storage bag. Place Panko Bread Crumbs in large food storage bag. Mix the two eggs in a bowl. (3) Spray green beans with cooking spray and put in bag with seasoned flour. Shake. (4) Transfer Beans to bowl with eggs and saturate. (5) Move Green Beans to bag with Panko Crumbs and shake to coat. (6) Place green beans on hot baking pan and bake approximately 12 to 18 minutes, or until green beans are crisp and a brilliant brown. (7) Mix Sriracha Chili sauce with ranch dressing. (8) Serve Green Beans with dipping sauce and fresh sliced cucumbers. (9) ENJOY!!<br />
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(Note: The key to getting these browned and crisp is the heated baking pan.)<br />
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There is good news and bad news for Gin's Happy Hour Baked Green Bean Fries.<br />
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I am going to give you the good news first. This is a healthy inspired appetizer with a big dose of delicious flavor. I will give you a personal guarantee that you won't miss the fat or the calories. I also guarantee that your guests will rave and want your "secret" to such light satisfying appetizer. <br />
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Now, here comes the bad news. These little gems are time consuming. They are best served directly from the oven while they are crisp and piping hot. They might not be worth the effort for a "big" get together but are certainly perfect for a small gathering.<br />
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I served them to Mr. Crabby Head and guess what?<br />
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</div>This is a smile of one happy eater, because Gin's Happy Hour Baked Green Bean Fries passed his picky palate with flying colors.<br />
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This is the sad face of a loyal kitchen companion and willing taste tester because the "darn" vet put an end to his happiness with one quick statement. "Kramer needs to stick with dog food only." He also seems a little embarrassed by the fact that I dressed him up in a doggy shirt to keep him warm.<br />
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Poor Kramie! <br />
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Happy Tuesday EVERYBODY!Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com15tag:blogger.com,1999:blog-5886209517759052615.post-62806235742005716492009-11-11T16:53:00.004-05:002009-11-11T18:12:27.113-05:00The Story of the Little Black Dress and Homemade Pickle Salad<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"></span><br />
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<span style="font-size: large;">The Holidays are fast approaching. Christmas is exactly 44 days away for today!</span><br />
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<span style="font-size: large;">A theme that seems to resonate through the holidays is the dreaded weight gain. (At least for me!) Let's face it; we are faced with a variety of eats, treats and drinks. The best made "waist watcher" plan goes out the window when you stand front and center of a fabulous holiday buffet table.</span><span style="font-size: large;"><br />
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<span style="font-size: large;">Before you know it, that little black dress you bought needs to be a bit bigger!</span><span style="font-size: large;"><br />
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<span style="font-size: large;">Oh yes, you can put your tennis shoes on and tack on another mile to your run.</span><br />
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<span style="font-size: large;">Or you can vow to eat healthy for the days that the treats aren't calling your name.</span><br />
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<span style="font-size: large;"><strong><em>Gin's Spicy Pickle Salad</em></strong></span><span style="font-size: large;"><br />
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<span style="font-size: large;">1 pound salad cucumbers, sliced</span><br />
<span style="font-size: large;">2 large carrots, sliced</span><br />
<span style="font-size: large;">1/2 Daikon Radish, sliced</span><br />
<span style="font-size: large;">1 cup rice vinegar</span><br />
<span style="font-size: large;">3/4 cup sugar</span><br />
<span style="font-size: large;">2 tablespoons sea salt</span><br />
<span style="font-size: large;">1 teaspoon red pepper flakes</span><br />
<span style="font-size: large;"> piece 2 inch fresh ginger, grated</span><br />
<span style="font-size: large;">3 garlic cloves, minced</span><br />
<span style="font-size: large;">1 teaspoon sesame oil</span><br />
<span style="font-size: large;">Fresh chopped cilantro</span><span style="font-size: large;"><br />
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<span style="font-size: large;"><strong><em>(1) In medium saucepan combine vinegar, sugar, salt, ginger, garlic and red pepper flakes. Bring to a boil and stir until sugar is dissolved. (2) Pour over vegetable mix and stir. (3) Move to refrigerator and marinate one hour stirring frequently. (4) Drain mix and toss with 1 teaspoon Sesame oil and top with fresh cilantro. (5) Enjoy!</em></strong></span><span style="font-size: large;"><br />
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<span style="font-size: large;">I usually save the liquid and use it has a marinade for chicken, or as a base for homemade salad dressing. It is savory and full of flavor and lends itself to a variety of uses.</span><span style="font-size: large;"><br />
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</span><span style="font-size: large;">This pickle salad is spicy, filling and can turn a mundane meal into something delectable without all the calories. You could have a little bowl before you head out to your holiday party to take the edge off your hunger.</span><br />
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<span style="font-size: large;">With that being said, let the Holiday begin! :-)</span>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com13tag:blogger.com,1999:blog-5886209517759052615.post-26550602068868369222009-11-05T09:27:00.007-05:002009-11-05T10:37:45.943-05:00From Farm Fresh Eggs to Incredible Fresh Egg Salad<a href="http://3.bp.blogspot.com/_PO-amTOeYmo/SvLg-3LrhBI/AAAAAAAAAUY/lKWOZxgD6Oo/s1600-h/October+516.jpg"><img id="BLOGGER_PHOTO_ID_5400626273740096530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 397px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/SvLg-3LrhBI/AAAAAAAAAUY/lKWOZxgD6Oo/s400/October+516.jpg" border="0" /></a> Now this is fusion! Who would have thought that combining rich mayonnaise, tangy mustard, fresh herbs, and tantalizing spices with farm fresh eggs would taste so good?<br /><br /><br /><div>There is nothing not to love about farm fresh eggs. When I say "fresh" I mean FRESH. Most times you will be purchasing eggs that the chicken just gifted the farmer with that very morning. How much fresher do you want than that?</div><br /><br /><br /><a href="http://2.bp.blogspot.com/_PO-amTOeYmo/SvLj18hCCCI/AAAAAAAAAUg/P6nmgb7tRuA/s1600-h/October+528.jpg"><img id="BLOGGER_PHOTO_ID_5400629419087890466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 337px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PO-amTOeYmo/SvLj18hCCCI/AAAAAAAAAUg/P6nmgb7tRuA/s400/October+528.jpg" border="0" /></a><br /><br /><br /><br />You will notice a difference right away in the quality of the eggs. The yolk is a brilliant shade of yellow that you will never get in store bought eggs. The taste of farm fresh eggs is extraordinarily rich, savory and frankly way more tasty. And yes, they are a little bit more expensive but you are paying for the highest of quality. A side benefit not to be lost in the farm fresh egg's deliciousness, is that you will be supporting local farmers and their families. It doesn't get much better than that!<br /><br /><br /><br />Or does it? Yes it gets much better when you transform your fresh eggs into distinctive egg salad.<br /><br /><br /><br /><em><strong>Gin's Egg Salad</strong></em><br /><br /><br /><br /><strong><em>8 eggs</em></strong><br /><br /><strong><em>6 Tablespoons mayonnaise</em></strong><br /><br /><strong><em>2 Tablespoons chopped fresh dill</em></strong><br /><br /><strong><em>1 Tablespoon fresh chives</em></strong><br /><br /><strong><em>1 Table Dijon mustard</em></strong><br /><br /><strong><em>1 teaspoon <a href="http://www.johnnysfinefoods.com/Great-Caesar-Garlic-Spread-Seasoning--18oz_p_7.html">Johnny's Great Caesar Garlic Spread & Seasoning</a></em></strong><br /><br /><strong><em></em></strong><br /><br /><strong><em>(Note: I use an egg cooker and have perfectly cooked eggs every single time whether I am looking for hard or soft boiled.) (Note: <a href="http://www.johnnysfinefoods.com/Great-Caesar-Garlic-Spread-Seasoning--18oz_p_7.html">Johnnys Great Caesar Garlic Spread & Seasoning</a> was the missing ingredient to my egg salad. It really racks up the flavor to a delectable knotch of YUMMINESS)</em></strong><br /><br /><strong><em></em></strong><br /><br /><strong><em>(1) Place eggs in a saucepan and cover with cold water. Cover pan and bring to a boil then remove pan from heat. (2) Let pan sit 1o minutes then drain water and cover eggs with cold water and ice. (3) When cool, peel eggs under running water and transfer to a bowl. Chop eggs with pastry blender or a fork. (4) Stir in remaining ingredients and salt and pepper to taste. (5) ENJOY!!</em></strong><br /><br /><strong><em></em></strong><br /><br />An egg is a pretty good bang for your nutritional buck. A medium egg will cost you approximately 60 calories and 4 grams of fat. It is a powerhouse as far as protein, vitamins and minerals go.<br /><br /><br /><br />Mr. Crabby Head would sooner starve than eat egg salad.<br /><br /><br /><a href="http://4.bp.blogspot.com/_PO-amTOeYmo/SvLs81_gy-I/AAAAAAAAAUo/Jjl6UuXYtGA/s1600-h/CIMG1347.JPG"><img id="BLOGGER_PHOTO_ID_5400639433200421858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_PO-amTOeYmo/SvLs81_gy-I/AAAAAAAAAUo/Jjl6UuXYtGA/s400/CIMG1347.JPG" border="0" /></a><br />Don't let this happy face fool you. This man has a palate that would put any "picky eater" to shame! He is a meat and potato guy. I have thought about sending him to my friend Dave over at <a href="http://yearonthegrill.blogspot.com/2009/11/stuffed-turkey-breast-with-champagne.html">My Year on the Grill</a> because he might be better off learning to cook for himself!<br /><br />Have a great weekend everybody!Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com17tag:blogger.com,1999:blog-5886209517759052615.post-90622480068383398042009-11-04T11:50:00.011-05:002009-11-04T12:58:51.524-05:00Happy Holidays courtesy of Johnny's Great Caesar Garlic Spread & SeasoningI would like to say a big "Thank You" to MaryBeth from <a href="http://dunkincookingthesemi-homemadeway.blogspot.com/2009/10/johnnys-great-caesar-garlic-spread.html">Dunkin Cooking the Semi-Homemade Way</a> for the <a href="http://www.johnnysfinefoods.com/">Johnny's Great Caesar Garlic Spread & Seasoning </a>that I had the incredible opportunity to win!<br /><br /><br /><br /><br /><br /><br /><p><a href="http://2.bp.blogspot.com/_PO-amTOeYmo/SvGz-_8LylI/AAAAAAAAAUI/7xyIiswtzf8/s1600-h/October+493.jpg"><img id="BLOGGER_PHOTO_ID_5400295323091061330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 198px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PO-amTOeYmo/SvGz-_8LylI/AAAAAAAAAUI/7xyIiswtzf8/s400/October+493.jpg" border="0" /></a><br />When my package arrived I eagerly opened it and and got a whiff of <a href="http://www.johnnysfinefoods.com/">Johnny's Great Caesar Garlic Spread & Seasoning</a> and knew I was in for a treat. The seasoning smells delicate but rich in flavor. There is no doubt the seasoning is created using the highest quality ingredients that delivers a taste experience that will have you stocking up your spice cabinet. </p><br /><p>On the back of the bottle there are recipes for bread, prawns, dressing, and dip. My brain immediately started going through it's virtual cookbook to see where <a href="http://www.johnnysfinefoods.com/">Johnny's Great Caesar Garlic Spread & Seasoning </a>would make a good recipe so much better. I can see that this seasoning would complement a wide variety of dishes from meats and breads to soups and salads. It has the normal uses that you would think of; like a dash on bread or a sprinkle in sour cream for a flavorful dip, but my culinary curiosity is going so much deeper than those uses.</p><br /><p>I can see it in egg salad, mingled in a fish dish, added to my chicken and garlic stew, as a marinade for Mozzarella Balls and so on. . . . . . . . . .</p><br /><p>Probably the best thing next to the extraordinary flavor of the seasoning is that there are no calories, no fat and very little sodium. That is what I call a bang for your taste buck! </p><br /><p>Since we are getting closer to that magical "day" (50 days) but hey who is counting, you might head over to Johnny's <a href="http://www.johnnysfinefoods.com/Gift-Packs_c_26.html">website</a> and check out their incredible gift packs. I for one would be extremely happy to receive one as a gift. Would someone please pass that on to my Husband??</p><br /><br /><a href="http://1.bp.blogspot.com/_PO-amTOeYmo/SvG98jwr9-I/AAAAAAAAAUQ/fY0ooQdr8sY/s1600-h/October+001.jpg"><img id="BLOGGER_PHOTO_ID_5400306276283185122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PO-amTOeYmo/SvG98jwr9-I/AAAAAAAAAUQ/fY0ooQdr8sY/s400/October+001.jpg" border="0" /></a><br />Happy Holidays EVERYBODY and have a wonderful week!Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com7tag:blogger.com,1999:blog-5886209517759052615.post-18569808473186734292009-10-27T07:20:00.006-04:002009-10-27T08:39:30.845-04:00"IT IS A GOOD DAY" with Homemade Garlic Bread in the House. . . .<a href="http://1.bp.blogspot.com/_PO-amTOeYmo/SubYRaV31FI/AAAAAAAAATw/ftn1yVh7dqQ/s1600-h/October+445.jpg"><img id="BLOGGER_PHOTO_ID_5397238997090554962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 309px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PO-amTOeYmo/SubYRaV31FI/AAAAAAAAATw/ftn1yVh7dqQ/s400/October+445.jpg" border="0" /></a><br /><div></div><div>It is a '"GOOD DAY!" Why? Because, my Chinese horoscope said I should start everyday from here on out saying, "IT IS A GOOD DAY!" I actually like that advice!!</div><div><br /><br /></div><div>It is also a good day because there is homemade garlic bread in the house. By homemade, I mean homemade, start to finish.</div><div></div><div><strong><em><span style="color:#660000;"><br /><br />Gin's Garlic Bread</span></em></strong></div><div><strong><em><span style="font-size:78%;color:#660000;">(by Once Upon a Gourmet Gin)</span></em></strong></div><div><strong><em><span style="font-size:78%;color:#660000;"></span></em></strong></div><div>2 cups warm water ( I shoot for 115° F)</div><div>2 packages active dry yeast</div><div>2 tablespoons raw sugar</div><div>2 tablespoons honey</div><div>5 to 6 cups bread flour</div><div>1 teaspoon salt</div><div>1 teaspoon seasoned salt</div><div>2 tablespoons olive oil</div><div>4 tablespoons melted butter</div><div>1 cup pesto (preferably homemade)</div><div>10 cloves of garlic, very very very thinly sliced</div><div>2 cups Italian Cheese</div><div><br /><br /></div><div>(1) Mix together yeast, sugar and honey and let sit five to ten minutes until foamy and active. (2) Mix flour and salt in a large mixing bowl. Make a well in the center and pour in yeast mixture, olive oil and melted butter. Knead by hand or in mixer for no less than 15 minutes. (3) Shape dough in to a ball and place in a well oiled bowl. Cover and let rise in a warm place until doubled. Punch dough down and divide in half. Cover again and let stand for 20 minutes. (4) On two well greased baking pans place the dough that you have shaped in to loaves. Cover and let rise until doubled again. (5) Preheat over to 425 degrees. Bake bread for 25 minutes or until bread sounds hollow. If bread is getting to brown during baking process cover with foil. (6) Cool 30 minutes or longer. (7) Preheat broiler. split each loaf in half horizontally. Brush with pesto, top with garlic and Italian cheese. Broil for 3 to 5 minutes. (7) ENJOY!!</div><div></div><div>Frankly, if you are looking for a light dinner, a slice of this bread and a nice Caesar salad will do the trick.<br /><br />My son found my "expensive" bottle of balsamic vinegar and has claimed it has his own. He treated us to a bowl to dip our bread in and it was tantalizingly good. (I might have a Chef in the making!!)</div><div><br /><br /></div><div>If you are lucky enough to have leftover bread, you can cut it into cubes, toss with olive oil and bake at 450 degrees until crispy and crunchy. HOMEMADE CROUTONS!</div><div><br /><br /></div><div>PS I have a new camera and clearly do not know how to operate it. Pretty much every picture I take is blurry which can be just a little depressing but "IT IS A GOOD DAY!"</div><div></div><div>Have a great week. . . . . . . . :-)<br /><br /></div><div></div><div>PSS The fresh garlic on this bread is enough to chase any Vampire away but why would you want to do that??</div>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com17tag:blogger.com,1999:blog-5886209517759052615.post-61864572746683060532009-10-15T10:56:00.008-04:002009-10-15T12:15:22.486-04:00Gin Versus Magic Mayonnaise AND the winner is. . . .<a href="http://2.bp.blogspot.com/_PO-amTOeYmo/Stc4RGNo2JI/AAAAAAAAATY/GhNUEVhzCw8/s1600-h/October+377.jpg"><img id="BLOGGER_PHOTO_ID_5392840945176205458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 257px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PO-amTOeYmo/Stc4RGNo2JI/AAAAAAAAATY/GhNUEVhzCw8/s400/October+377.jpg" border="0" /></a><br /><br /><br /><br />With it getting to be that time of the year (HOLIDAYS!!) my freezer is slowly filling up with home baked cookies for my holiday treat trays.<br /><br /><br /><br />I know what you are thinking; "Gin if you are blogging about holiday cookies, why am I looking at a veggie tray?"<br /><br /><br /><br />Yesterday started out innocently enough as I was looking for some new holiday cookie recipes. If you are like me, you have 100's of those recipe booklets that are right by the check out at the grocery store.<br /><br /><br /><br />In my many stacks of these recipe booklets, I came across this one and started to browse through it.<br /><br /><br /><br /><br /><br /><br /><p><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/Stc9RXo8iQI/AAAAAAAAATg/o1PMleML07k/s1600-h/October.jpg"><img id="BLOGGER_PHOTO_ID_5392846447412283650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/Stc9RXo8iQI/AAAAAAAAATg/o1PMleML07k/s400/October.jpg" border="0" /></a><br />This is where the trouble starts!! Right dab smack in the middle of this booklet is a recipe for Magic Mayonnaise. I was intrigued to say the least. Magic Mayonnaise is one of those recipes where you would hope that one of your fellow food bloggers would try first, but seeing that I can't imagine anybody making mayonnaise from Eagle Brand® Sweetened Condensed Milk, I pressed forward.</p><br /><p>Lucky for me, right there on the center shelf of my pantry were all the ingredients for this unique concoction. </p><br /><p><strong><em><span style="color:#330033;">Magic Mayonnaise</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">2/3 cup Eagle Brand® Sweetened Condensed Milk</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">1/4 cup vinegar or lemon juice (</span><span style="color:#cc0000;">I used apple cider vinegar)</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">1/4 salad oil or melted butter (<span style="color:#990000;">I used canola oil</span>)</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">2 tablespoons refrigerated or frozen egg product, thawed (<span style="color:#cc0000;">I used refrigerated</span>)</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">1 teaspoon dry mustard</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">1/2 salt</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">Dash cayenne pepper</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">The directions were as followed:</span></em></strong></p><br /><p><strong><em><span style="color:#330033;">Place ingredients in a pint jar. Cover tightly, then shake vigorously for 2 minutes. If desired, ingredients may be place in a mixing bowl and beat with a rotary blender until mixture thickens. For a thicker consistency, chill for 1 hour before serving. </span></em></strong></p><br /><p><span style="color:#330033;"><span style="color:#000000;">I went ahead and doubled this recipe because 2/3 cup of Eagle Brand® Sweetened Condensed Milk is approximately 1/2 of the can. What the heck was I going to do with the other half?</span></span></p><p></p><p><span style="color:#330033;"><span style="color:#000000;">To say Magic Mayonnaise in incredible just would not cover how good it is! It is sweet and savory with a kick of taste from the vinegar. To be down right honest, it is frightfully addicting! It is one of those things that you just can't stop eating, trust me!</span></span></p><br /><p>I took my Magic Mayonnaise and made a veggie dip. I mixed half of the Magic Mayonnaise with one packet of ranch dressing, 1 8-ounce carton light sour cream (figured I should save the calories where I could,) 2 teaspoons Worcestershire sauce, two green onions that were finely chopped, and garlic pepper to taste. It was YUM and like no other veggie dip you have ever had before!</p><br /><p>I over ate Magic Mayonnaise yesterday and that is all I can say about that. When I do that, I TRY and make up for it by adding an extra mile to my daily runs. So, why are my shoes sitting on the computer room floor? </p><br /><p><strong><em><span style="color:#330033;"></span></em></strong></p><p><br /><br /><a href="http://4.bp.blogspot.com/_PO-amTOeYmo/StdFfCPyYhI/AAAAAAAAATo/7yNs2y6cASg/s1600-h/October+006.jpg"><img id="BLOGGER_PHOTO_ID_5392855478280806930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_PO-amTOeYmo/StdFfCPyYhI/AAAAAAAAATo/7yNs2y6cASg/s400/October+006.jpg" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/Stc9RXo8iQI/AAAAAAAAATg/o1PMleML07k/s1600-h/October.jpg"></a>It is POURING RAIN :-( Even after an entire 24 hours of my Magic Mayonnaise eat fest, I still feel it in the bottom of my stomach! YUCK!! Now, am I saying YUCK to the Magic Mayonnaise? NO! I am saying YUCK to how much magic mayonnaise I ate!<br /><br />In the words of a friend and fellow food blogger Sherri from <a href="http://moderationrecipes.blogspot.com/">Everything in Moderation </a>; moderation is exactly how I am going to eat Magic Mayonnaise from here on out.<br /><br />Have a great day! </p><p>PS The Magic Mayonnaise WON!<br /><br /></p>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com16tag:blogger.com,1999:blog-5886209517759052615.post-70531078376703111222009-10-07T15:22:00.008-04:002009-10-07T21:29:56.910-04:00The Irresistibly Stupendous Salmon Salad Sandwich<span style="color:#993300;"></span><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/Sszqlad3gAI/AAAAAAAAAS4/GeW9tknAjpU/s1600-h/October+241.jpg"><img id="BLOGGER_PHOTO_ID_5389940782536294402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 222px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/Sszqlad3gAI/AAAAAAAAAS4/GeW9tknAjpU/s400/October+241.jpg" border="0" /></a><br /><br /><br /><div>Have you ever had one of those days that your body doesn't cooperate with you? You know, a pain here, a twist here or an abnormal cracking of your bones? </div><div></div><br /><br /><div>I guess that question is only for my friends in their forties and beyond. I am a runner and there are days where my body says "NO!"</div><div></div><br /><br /><div>"Gin, eat more salmon," said Dr. K.</div><div></div><br /><br /><div>Dr. K is a good friend of mine and that was his advice. He gave me all the health benefits and so on. . . . . Thanks Dr. K! </div><div></div><br /><br /><div>This week on the menu was poached salmon. Poached salmon is amazingly tasty. It is a great way to eat salmon. As far as the poaching liquid, you are only limited by your taste buds and imagination.</div><div></div><br /><br /><div>I had one salmon fillet left. </div><br /><br /><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/SszuQuZCnpI/AAAAAAAAATI/e-XU5DsD6ac/s1600-h/October+203.jpg"><img id="BLOGGER_PHOTO_ID_5389944825154018962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 151px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/SszuQuZCnpI/AAAAAAAAATI/e-XU5DsD6ac/s400/October+203.jpg" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_PO-amTOeYmo/SsztoL7dn1I/AAAAAAAAATA/zqxQzQ0kMFQ/s1600-h/October+203.jpg"></a>My goal is to get better at working with my leftovers, so I went to work creating some salmon salad.</div><div></div><div><strong><em><span style="color:#993300;">Gin's Poached Salmon Salad</span></em></strong></div><strong><em><span style="color:#993300;"></span></em></strong><br /><strong><em><span style="color:#993300;"></span></em></strong><div></div><div><span style="color:#993300;">1 poached salmon fillet</span></div><div><span style="color:#993300;">fresh grated horseradish, to taste</span></div><div><span style="color:#993300;">1/4 cup fresh sour cream</span></div><div><span style="color:#993300;">1/4 cup light mayo</span></div><div><span style="color:#993300;">1 teaspoon sugar</span></div><div><span style="color:#993300;">fresh dill, to taste</span></div><div><span style="color:#993300;">fresh snipped chives, to taste</span></div><div><span style="color:#993300;">salt and pepper, to taste</span></div><div><span style="color:#993300;"></span></div><div><strong><em><span style="color:#996633;">(1) Shred salmon fillet. (2) Mix the rest of the ingredients and refrigerate until ready to create sandwiches. (3) ENJOY!</span></em></strong></div><div><strong><em><span style="color:#996633;"></span></em></strong></div><div><span style="color:#000000;"><br /><br />Salmon salad is right up there with tuna salad, chicken salad, egg salad or ham salad. The fresh grated horseradish gives a kick to the taste buds, and the sugar is the secret ingredient that brings it all together.</span></div><div></div><div><br /><br />My sandwich was out of this world. I started with <a href="http://www.sandwichthins.com/?gclid=CMPOsuLdq50CFQRM5QodFQg8jw">Arnold Select Sandwich Thins</a>. I added two scoops of salmon salad, fresh sliced radishes, fresh sliced cucumbers, a pile of crisp lettuce and a drizzle of <a href="https://littledippercompany.com/index.php?page=Catalog&lastcat=6&lastsub=no&lastcatalogpage=1&lastsearch=&lastsearchtext=&lastsort=ItemName&lastdir=ASC&moreinfo=21">Lemon Pepper Dipping Oil </a>from the <a href="https://littledippercompany.com/index.php">Little Dipper Company</a>. I am pretty sure this sandwich could find it's way on to a gourmet menu, it is just that good. <a href="https://littledippercompany.com/index.php?page=Catalog&lastcat=6&lastsub=no&lastcatalogpage=1&lastsearch=&lastsearchtext=&lastsort=ItemName&lastdir=ASC&moreinfo=21">The Lemon Pepper Dipping Oil </a>was definitely the magic touch that led to the unbelievable taste. I have to say that I have tried a lot of dipping oils in my time and the ones from the <a href="https://littledippercompany.com/index.php">Little Dipper Company</a> are so superior in their taste that I will never waste my money on any other flavored oils. The company has an unique way of mixing the right amount of spices and oils to compliment almost any dish in your recipe box.<br /><br /></div><div></div><div>I am on way to drop a container of fresh poached salmon salad to Dr. K, and you should be on your way to making a side of potato salad to go with your salmon salad. ; -)</div><div></div>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com19tag:blogger.com,1999:blog-5886209517759052615.post-12468289762282675092009-10-06T10:47:00.010-04:002009-10-06T15:56:35.779-04:00POM Wonderful, Jalapeno Peppers and the University of South Florida<a href="http://3.bp.blogspot.com/_PO-amTOeYmo/SsuaUzX6vaI/AAAAAAAAASw/BC46ndsdb_o/s1600-h/October+083.jpg"></a>(This blog post is brought to you by POM Wonderful and yours truly, ME!)<br /><br /><br /><a href="http://1.bp.blogspot.com/_PO-amTOeYmo/SsuaEYUyK7I/AAAAAAAAASo/1baLVRyq9kI/s1600-h/October+119.jpg"><img id="BLOGGER_PHOTO_ID_5389570779118709682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 374px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PO-amTOeYmo/SsuaEYUyK7I/AAAAAAAAASo/1baLVRyq9kI/s400/October+119.jpg" border="0" /></a><br /><br /><div><span style="font-family:lucida grande;">Yesterday afternoon my phone rang and it was my Mother, "Gin, what the heck is going on at the University of South Florida?"</span><br /><br /></div><div>Usually, I would know because I am a news hound. If I am at home, I have the news on. Lately, I have tried to modify from that practice because I was either aggravated by politics or feeling bad at a sad story that I had just heard. So, I have been listening to music.<br /><br /></div><div>"I have no clue," I told my Mother. "Well, you better turn the news on and find out?" Which I did immediately.<br /><br /></div><div>Sure enough there was breaking news pertaining to the University of South Florida. There was a lock down, mayhem, arrests, a bomb squad, helicopters, and a cowboy allegedly carrying a black puppy along with a large hunting knife. Seriously, my best friend is an awesome published romance author, <a href="http://www.cathyliggett.com/">Cathy Liggett</a> , and I am pretty sure not even her creative imagination could make this up!<br /><br /></div><div>I knew that my son was in class so I sent him a text and asked what was going on? He said that he was dodging bullets, which was his attempt at a joke. I have to say that he got his sense of humor from his father, not me. I am happy that he is on his way to feeling better and back to his normal self. All I could do is chuckle. I am over 800 miles away and my son is learning life lessons that I could have never taught him.<br /><br /></div><div>Up until he got Mono, he like most young adults, felt like he was invincible. Shortly after we got him back to school in August, we got a phone call from him saying that his car had been stolen. Long story short, his car is gone forever and in Tampa they don't even send a police officer to take the report, they do it over the phone! Now in the middle of campus mayhem, 800 miles away, I had to take some deep breaths. You send your babies out in the world and hope for the best. You realize that they are young adults experiencing their own life lessons, lessons that will undoubtedly have a big impact on their lives. As a Mother, you hope for the best and if your a foodie you head for the kitchen. Cooking, creating and baking are most definitely stress relievers for me.<br /><br /></div><div>This brings me to POM Wonderful, jalapeno peppers and one awesome tasting-barbecue sauce recipe. The people from POM Wonderful were kind enough to send me a case of 100% Pure Pomegranate Juice. I really can't say enough about their Pomegranate Juice. The fresh tart taste and proven health benefits make it a drink sensation. Once you realize it's versatility in cooking and baking, then your only problem is that you won't have enough! As far as the jalapeno peppers, that was the only thing in my garden that could stand up to my inattentiveness. So, I have a bountiful crop of peppers just waiting to be used. </div><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5389571061257518498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/SsuaUzX6vaI/AAAAAAAAASw/BC46ndsdb_o/s400/October+083.jpg" border="0" /><br /><br /><br /><div></div><br /><br /><div><strong><em><span style="color:#993300;">Gin's Spicy Barbecue Sauce</span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;"></span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;">1 cup whiskey</span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;">1 cup POM Wonderful juice</span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;">2 bottles of your favorite barbecue sauce</span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;">10 jalapeno peppers, finely chopped</span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;">4 tablespoons cayenne pepper (you read that right!!)</span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;">1 cup honey</span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;"></span></em></strong></div><br /><br /><div><strong><em><span style="color:#993300;">(1) Get a saucepan and put on high heat. Pour whiskey and POM Wonderful juice in hot sauce pan and reduce by half. (2) Add barbecue sauce, jalapeno peppers, cayenne pepper, and cup of honey. (3) Simmer at low heat for approximately one hour, stirring frequently, until sauce is thick and fragrant. (4) ENJOY!</span></em></strong></div><div></div><br /><br /><br /><div><span style="color:#000000;">I am going to suggest that you don't deviate from this tried and true recipe. Yes, it is spicy (actually right down habanero hot) but it's like nothing that you have ever tasted. It is thick, rich, sweet, and fresh all bottled up in one terrific tasting multi-purpose sauce. </span><br /><br /></div><div>Serving suggestions are as follows: chicken wings, mixed with oil and vinegar for a unique marinade, spread on sandwiches, brushed on grilled meat, as a dipping sauce for pretzel sticks, and so on. . . . .<br /><br /></div><div>I would like to say how happy I am with the way that the University of South Florida handled the mayhem on campus yesterday. I feel that my son is completely safe and that the administration is incredible at keeping it that way. When the lock down was over my son headed to the grocery to get a "Butworst to put in the crockpot to make sandwiches." (CHUCKLE)<br /></div><div></div><br /><br /><div>I said, "You mean a pork butt?" "Yes, that," he proudly said. (CHUCKLE AGAIN)</div><div></div><br /><br /><div>Have a great day everybody!! </div><br /><br /><div></div>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com9tag:blogger.com,1999:blog-5886209517759052615.post-26897404476396454352009-10-05T09:50:00.006-04:002009-10-05T10:35:37.021-04:00Pumpkins, Pumpkin Muffins and a World Famous Foodie Speaking Tour<a href="http://4.bp.blogspot.com/_PO-amTOeYmo/Ssn9N4Lpd-I/AAAAAAAAASg/DyHDDkDqnnA/s1600-h/October+063.jpg"></a><br /><div><a href="http://2.bp.blogspot.com/_PO-amTOeYmo/Ssn6PM1Sc2I/AAAAAAAAASY/w4gbsvJtZ_s/s1600-h/October+018.jpg"><img id="BLOGGER_PHOTO_ID_5389113568175223650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 350px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PO-amTOeYmo/Ssn6PM1Sc2I/AAAAAAAAASY/w4gbsvJtZ_s/s400/October+018.jpg" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_PO-amTOeYmo/Ssn6H_sq9qI/AAAAAAAAASQ/EiDsTlabuno/s1600-h/October+010.jpg"></a><br /><div><br />It is October, which means PUMPKINS!! One of my best memories as a young child was visiting the pumpkin patch. Back then, it was about painting the pumpkins, with very little carving. This is my first carved pumpkin of the season. I am about to expose the one trick that will make you a Master Pumpkin Carver, patience. Pumpkin carving takes time, and a lot of it. </div><br /><div></div><br /><br /><a href="http://4.bp.blogspot.com/_PO-amTOeYmo/Ssn9N4Lpd-I/AAAAAAAAASg/DyHDDkDqnnA/s1600-h/October+063.jpg"><img id="BLOGGER_PHOTO_ID_5389116843986876386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_PO-amTOeYmo/Ssn9N4Lpd-I/AAAAAAAAASg/DyHDDkDqnnA/s400/October+063.jpg" border="0" /></a><br /><br /><div>My pantry is stocked with cans of pumpkin and I am ready for the pumpkin season. This weekend I made pumpkin muffins with strudel topping for my nieces and nephews. There is one thing that I have learned about muffins and kids, they love the strudel topping. This batch of pumpkin muffins comes with a double batch of strudel topping. <br /><br /></div><div> </div><div><strong><em><span style="color:#ff6600<br /><br />;">Gin's Pumpkin Pie Muffins with Rich Strudel Topping</span></em></strong></div><div> </div><div><strong><em><span style="color:#ff6600;">1-2/3 cup flour</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1 cup granulated sugar</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1 tbs. pumpkin pie spice</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1 tsp. baking soda</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1/4 tsp. baking powder</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1/4 tsp. salt</span></em></strong></div><div><strong><em><span style="color:#ff6600;">2 large eggs</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1 egg yolk</span></em></strong></div><div><strong><em><span style="color:#ff6600;">2 teaspoons real vanilla extract</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1 cup plain pumpkin</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1 stick butter, melted</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1 cup chocolate chips </span></em></strong></div><div><strong><em><span style="color:#ff6600;"></span></em></strong> </div><div><strong><em><span style="color:#ff6600;"><br /><br />Strudel Topping</span></em></strong></div><div><strong><em><span style="color:#ff9900;"></span></em></strong> </div><div><strong><em><span style="color:#ff6600;">1 cup brown sugar</span></em></strong></div><div><strong><em><span style="color:#ff6600;">4 tbsp. flour</span></em></strong></div><div><strong><em><span style="color:#ff6600;">4 tsp. cinnamon</span></em></strong></div><div><strong><em><span style="color:#ff6600;">1 tbsp. vanilla extract</span></em></strong></div><div><strong><em><span style="color:#ff6600;">4 tbsp. melted butter</span></em></strong></div><div><strong><em><span style="color:#ff6600;"></span></em></strong> </div><div><strong><em><span style="color:#ff6600;"><br /><br />(1)Heat oven to 350. (2) In medium bowl mix flour, sugar, pie spice, baking soda, baking powder and salt. Set aside. (3) In another bowl mix eggs, pumpkin and butter. Whisk until well blended. Stir in chocolate chips. (4) Pour over dry ingredients and fold in. Scoop batter evenly into muffin cups half way full. (5) Top with Strudel topping and bake 20 to 25 minutes. When muffins come out of the oven gently push a pumpkin candy in muffin top. (6) Let cool slightly before serving. (7) ENJOY!</span></em></strong></div><div><strong><em><span style="color:#ff6600;"></span></em></strong> </div><div><span style="color:#000000;"><br /><br />It is hard to believe that fall is here and the holidays are right around the corner. The saying "Time Flies" is losing it's meaning with me. I blink and it is months later! This brings me to my absence from food blogging. I would like to say that I have been on a world famous food blogging speaking tour, or that I have been working on a cookbook that is already on the best seller list. The truth of course is a little more boring, but equally important, I have been a mother. As some of you might know my son was diagnosed with Mono last November. He came home from college for the summer and I spent the last months nursing him back to health. I am happy to report that he is much better and back to the University of South Florida to start his junior year in college. </span></div><div> </div><div><br /><br />Happy Fall everybody!!</div></div>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com14tag:blogger.com,1999:blog-5886209517759052615.post-60506876360841060932009-06-28T08:02:00.014-04:002009-06-28T09:51:23.300-04:00Succulant Smoked Salmon and There is a Winner in Pay It Forward!!<strong><em><span style="color:#993300;"></span></em></strong><a href="http://4.bp.blogspot.com/_PO-amTOeYmo/SkdceA5OqYI/AAAAAAAAARg/uvKxNkKgaKw/s1600-h/CIMG2358.JPG"><img id="BLOGGER_PHOTO_ID_5352348352858990978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 236px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_PO-amTOeYmo/SkdceA5OqYI/AAAAAAAAARg/uvKxNkKgaKw/s400/CIMG2358.JPG" border="0" /></a><br /><br /><div>It is Saturday afternoon and I am busy preparing for a day of "family" birthday celebrations. In my family we usually lump birthdays together and have a big day of celebration. Of course, the day is all about the food and the cake.</div><br /><br /><div></div><br /><br /><div>Today's celebration is a "little" special because we are adding a new teenager to the mix. </div><br /><br /><p><br /><br /><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/SkdfsVrIGNI/AAAAAAAAARo/rbq6hVqyrsY/s1600-h/CIMG2128.JPG"><img id="BLOGGER_PHOTO_ID_5352351897490036946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/SkdfsVrIGNI/AAAAAAAAARo/rbq6hVqyrsY/s400/CIMG2128.JPG" border="0" /></a> Jake's (my nephew) birthday is very special for two reasons. The number one reason is obvious, he is now a teenager! The number two reason is that thirteen years ago Jake entered the world weighing barely <a href="http://robjelinek.wordpress.com/2009/06/25/a-13-year-old-buy-a-driver-and-a-lesson-in-coaching/">two pounds</a>. Jake was a preemie. It is hard to believe now that he had such a shaky start, because he is growing like a weed grows in my garden, FAST!!</p><br /><br /><p>Of course, I have to mention Nick, my now ten year old nephew. </p><br /><br /><br /><p><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/Skdiu7feFfI/AAAAAAAAARw/Xu9F_Ec1QO4/s1600-h/CIMG2129.JPG"><img id="BLOGGER_PHOTO_ID_5352355240536315378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/Skdiu7feFfI/AAAAAAAAARw/Xu9F_Ec1QO4/s400/CIMG2129.JPG" border="0" /></a><br />Nick now lives each day in the double digits (10) has he likes to say. Nick is the sweetest and smartest ten year old boy that I know. Ok, I know he is my nephew and I might be a little partial to him! </p><br /><br /><br /><p>Thanks to my brother-in-law, I have a freezer of fresh wild caught Salmon!</p><br /><br /><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/SkdlFYi8VcI/AAAAAAAAAR4/gjBwg4mBal8/s1600-h/Rob+King+2009.JPG"><img id="BLOGGER_PHOTO_ID_5352357825315886530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/SkdlFYi8VcI/AAAAAAAAAR4/gjBwg4mBal8/s400/Rob+King+2009.JPG" border="0" /></a><br />Rob just got back from a very successful Alaskan fishing trip which brings me to my Smoked Salmon. <p></p><br /><br /><p><span style="color:#000000;">I am taking a big platter of homemade smoked salmon to the birthday celebration.</span></p><br /><p><br /><br /><a href="http://2.bp.blogspot.com/_PO-amTOeYmo/Skdmgjj6uVI/AAAAAAAAASA/pfW3Q7cySWM/s1600-h/CIMG2370.JPG"><img id="BLOGGER_PHOTO_ID_5352359391640861010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 274px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PO-amTOeYmo/Skdmgjj6uVI/AAAAAAAAASA/pfW3Q7cySWM/s400/CIMG2370.JPG" border="0" /></a> Word of warning!! This smoked salmon is fresh with rich smoked flavor. You will need a charcoal grill to to get that rich smokey flavor.</p><br /><p><strong><em><span style="color:#993300;">Gin's Smoked Salmon</span></em></strong></p><br /><p><strong><em><span style="color:#993300;">1 salmon fillet, 2 to 3 pounds</span></em></strong></p><br /><p><strong><em><span style="color:#993300;">2 cups rum</span></em></strong></p><br /><p><strong><em><span style="color:#993300;">1 cup packed dark brown sugar</span></em></strong></p><br /><p><strong><em><span style="color:#993300;">1/2 cup <a href="http://www.spiceandtea.com/chardonnay-oak-smoked-sea-salt-p-209.html">Chardonnay Oak Smoked Sea Salt</a></span></em></strong><a href="http://www.spiceandtea.com/chardonnay-oak-smoked-sea-salt-p-209.html"> </a></p><br /><p><strong><em><span style="color:#993300;">1 tablespoon fresh ground black pepper</span></em></strong></p><br /><p><strong><em><span style="color:#993300;">(1) Rinse salmon and pat dry. Put salmon in baking dish and cover with rum. Let marinate in rum for 45 minutes. Drain salmon and pat dry. (2) Mix brown sugar, salt and pepper in a bowl. This is your cure. Put salmon in baking dish and cover salmon with cure. Cover with plastic wrap and put in to refrigerator for 4 hours. (3) Soak 3 cups of your favorite wood chips in water for 1 hour. (4) Prepare charcoal grill for indirect heat. (5) Rinse the cure off the salmon with cold water and blot dry. Brush your grill grate with oil and place salmon in the center of grate. Add drained wood chips to hot coals and cover grill. (6) Smoked Salmon for approximately 20 minutes or until it flakes easily. (7) Cool and ENJOY!</span></em></strong></p><br /><p></p><p><br /><br /><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/SkdqwzbykKI/AAAAAAAAASI/H7yFVIKjCaw/s1600-h/CIMG2373.JPG"><img id="BLOGGER_PHOTO_ID_5352364068826157218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/SkdqwzbykKI/AAAAAAAAASI/H7yFVIKjCaw/s400/CIMG2373.JPG" border="0" /></a><br /><br />I served the Smoked Salmon on a big platter with capers, red onion, chopped hard boiled egg, cucumbers, lemons and pumpernickel bread! Delicious! This salmon will save for three to four days in the refrigerator, so you can enjoy it with your morning bagels if you so do choose.<br /><br /></p><p>On to Pay It Forward. I put every body's name in a hat and picked a winner the old fashion way. I wish I could show you the process, but once again I have a dead camera battery! (So AGGRAVATING!) DRUM ROLL PLEASE. . . . . . . THE WINNER IS. . . . . KIM FROM <a href="http://www.blogger.com/the%20Ungourmet!!%20%20Kim%20has%20a%20great%20blog%20and%20if%20you%20havn">the Ungourmet!!</a> Kim has a great <a href="http://theungourmet.blogspot.com/">blog</a> and if you haven't had a chance to check it out, head there now! Kim drop me an email with your address and I will send a package your way.<br /><br /></p><p>Have a great week!!</p>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com24tag:blogger.com,1999:blog-5886209517759052615.post-25794745331862516152009-06-20T10:50:00.008-04:002009-06-20T19:04:14.918-04:00And the secret ingredient is. . . . GREENS!<a href="http://4.bp.blogspot.com/_PO-amTOeYmo/Sjz3on6b5ZI/AAAAAAAAARQ/z7k2hsrLv0U/s1600-h/CIMG2348.JPG"><img id="BLOGGER_PHOTO_ID_5349422734690215314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 170px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_PO-amTOeYmo/Sjz3on6b5ZI/AAAAAAAAARQ/z7k2hsrLv0U/s400/CIMG2348.JPG" border="0" /></a><br /><br /><div></div><br /><p>Before you say gross, let me explain.<br /><br /><a href="http://2.bp.blogspot.com/_PO-amTOeYmo/Sjz3-GsnIaI/AAAAAAAAARY/oT0XiZ6QElo/s1600-h/CIMG2342.JPG"><img id="BLOGGER_PHOTO_ID_5349423103730983330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 278px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PO-amTOeYmo/Sjz3-GsnIaI/AAAAAAAAARY/oT0XiZ6QElo/s400/CIMG2342.JPG" border="0" /></a><br /><br /><a href="http://girlichef.blogspot.com/2009/06/blogger-secret-ingredient-bsi.html">Girlichef </a>is hosting the BSI (Blogger Secret Ingredient) and I just couldn't resist participating in this. First, Dar is the absolute best and if you don't believe just grab my badge! That is right! You can grab my badge because Dar created it for me. THANKS A MILLION TIMES OVER FOR THAT DAR. Second, I love greens.<br /><br /></p><p>I also love all kinds of pesto. As a matter of fact, I am kind of a pesto expert. I always have frozen homemade pesto cubes in my freezer. I am always making new pesto recipes. Pesto is what I order, if it is on the menu, when we go out to eat. Which brings me to my Mustard Greens Pesto recipe. </p><p>A couple of months ago we were in <a href="http://onceuponagourmetgin.blogspot.com/2009/04/simmer-pot-of-too-busy-for-words.html">Tampa</a>, Florida at a local seafood restaurant where I ordered fresh fish with pesto and pasta. It was delicious. The pesto had such an unique taste that I asked to speak to the Chef.<br /><br /></p><p>"Chef, may I inquire about this delicious pesto," I asked?<br /><br /></p><p>"Yes you may. It is Mustard Greens Pesto but I can not give away my recipe. It is my signature item."<br /><br /></p><p>When I got home, I went to work on my own mustard greens pesto recipe.<br /><br /></p><p><strong><em><span style="color:#006600;">Gin's Mustard Greens Fresh Pesto</span></em></strong></p><p><strong><em><span style="color:#006600;">3/4 cup olive oil</span></em></strong></p><p><strong><em><span style="color:#006600;">1/4 cup almonds</span></em></strong></p><p><strong><em><span style="color:#006600;">2 garlic cloves, roasted</span></em></strong></p><p><strong><em><span style="color:#006600;">3 tablespoons raspberry balsamic vinegar</span></em></strong></p><p><strong><em><span style="color:#006600;">1/4 cup fresh grated Parmesan cheese</span></em></strong></p><p><strong><em><span style="color:#006600;">2 teaspoons honey</span></em></strong></p><p><strong><em><span style="color:#006600;">1/4 teaspoon cayenne pepper</span></em></strong></p><p><strong><em><span style="color:#006600;">3 cups coarsely chopped mustard greens</span></em></strong></p><p><strong><em><span style="color:#006600;">salt and pepper to taste</span></em></strong></p><p><strong><em><span style="color:#006600;"><br /><br />(1) Blend 1/2 cup olive oil, almonds, and garlic in a processor until finely chopped. (2) Add vinegar, Parmesan cheese and thoroughly blend. Add mustard greens with remaining oil. Season with honey,cayenne pepper and salt and pepper to taste. (3) ENJOY!<br /><br /></span></em></strong></p><p><span style="color:#000000;">There you have, my entry into this week's BSI. </span>Let me tell you what I like about this pesto. First of all, it really has a kick in the flavor department. It is relatively cheap to make. It is off the chart in the versatility of uses.</p><p>I hope that everybody is have a great summer and a wonderful weekend.</p><p></p>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com22tag:blogger.com,1999:blog-5886209517759052615.post-26970427798102515622009-06-16T11:12:00.011-04:002009-06-16T12:38:51.140-04:00The Summer is passing by with Swedish Meatballs, Fishing and Pay It Forward<span style="color:#000000;"></span><br /><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/Sje2dR586zI/AAAAAAAAAQw/2jrLxKhyl5I/s1600-h/CIMG2291.JPG"><img id="BLOGGER_PHOTO_ID_5347943696664685362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 397px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/Sje2dR586zI/AAAAAAAAAQw/2jrLxKhyl5I/s400/CIMG2291.JPG" border="0" /></a><br /><br /><br /><div>I would like to take this quick opportunity to tell my blogging friends that summer is getting in the way of my blogging AND more importantly reading all my favorite blogs! Between a triathlon, a son coming home from college, another son running around like there is no tomorrow AND MY LOVE FOR </div><br /><a href="http://1.bp.blogspot.com/_PO-amTOeYmo/SjfDwjJJG8I/AAAAAAAAARA/fOE-M2GOaXE/s1600-h/CIMG2262.JPG"><img id="BLOGGER_PHOTO_ID_5347958321360477122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 204px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PO-amTOeYmo/SjfDwjJJG8I/AAAAAAAAARA/fOE-M2GOaXE/s400/CIMG2262.JPG" border="0" /></a>FISHING, the summer already feels like it is speeding by. YIKES!! Anyway, I would like to say that I am always happy when I get a chance to read all my favorite blogs and if I don't visit for awhile it is only because of all that is going on in my little world. The great thing is, everything that is going on, is good, and for that I am grateful!<br /><div></div><br /><br /><div>Ever since I went to Ikea to shop for my "new" kitchen and stumbled upon their Swedish Meatballs, I have been on a hyper quest to create my own recipe. Ikea serves their meatballs with freshly boiled potatoes and a huge heaping of lingonberry jam. They are DELICIOUS!! </div><div></div><br /><br /><div>The thing is, I knew that I could do better. The only reason I knew I could do better is that I could use fresh and more healthy ingredients for the meatballs. </div><br /><br /><div></div><br /><br /><div><strong><em><span style="color:#990000;">Gin's Swedish Meatballs</span></em></strong></div><div><br /><strong><em><span style="color:#990000;">1 pound lean ground beef<br />1/2 sleeve of saltine crackers,<br />1 1/2 cup fat free half-n-half, divided<br />1 egg</span></em></strong><br /></div><div><strong><em><span style="color:#990000;">1 tablespoon Worcestershire sauce</span></em></strong><br /></div><div><strong><em><span style="color:#990000;">1 tablespoon onion powder<br />salt & pepper to taste<br />3 cups beef broth less sodium</span></em></strong><br /></div><div><strong><em><span style="color:#990000;">1/4 cup dry white wine<br />2 tablespoon flour<br />4 tablespoons water<br />2 egg yolks<br />dash lemon juice </span></em></strong></div><strong><em><span style="color:#990000;"></span></em></strong><br /><br /><br /><p><strong><em><span style="color:#990000;">(1) Add meat, crackers, 1/2 cup half-n-half, egg, Worcestershire sauce, onion powder, salt/pepper and roll into small meatballs. (2) Gently brown in a nonstick pan . (3) Move meatballs to pot with beef broth and simmer for 45 minutes. (4) Remove meatballs. (5) Add to a jar flour, water, wine and lemon juice. Shake until flour is dissolved and add the beef broth. Stir constantly until thicken. (6) Remove a cup of gravy. Mix egg yolks. Slowly add gravy to egg yolks to temper and not scramble! (7) Add mixture back to gravy and continue to stir until well mixed. (8) Add meatballs to gravy and simmer until ready to serve. (9) ENJOY!</span></em></strong></p><br /><br /><p><span style="color:#000000;">I served these meatballs with fresh boiled potatoes and a large slice of 9 grain bread from the farmers market. I skipped the lingonberry jam, not because I didn't like it with the meatballs when I ate them at Ikea, it was because I didn't have any. AND honey would rather not have his dinner served with jam (go figure?) </span></p><br /><br /><p>I realize that these meatballs are a comfort food that you would serve more during the cold winter months. If you get tired of grilling (which whoever would) give these a try. I have to tell you that the Swedish are on to something by putting cream into their meatballs. It makes the texture of the meatballs so moist and rich. They practically melt in your mouth.</p><p><br /><br />On to Pay it Forward or PIF for short. I was so lucky to be the winner of <a href="http://girlichef.blogspot.com/2009/06/oink-oinking-and-pay-it-forward-winner.html">Dar's</a> Pay It Forward. In short, to be a part of PIF all you have to do is make a comment on this blog post. On June 28, I will make a random draw of a winner to receive a gift of some sort from me. According to the rules, I have 365 days to send the gift, but I can guarantee you that it won't take me that long. If you are the winner of PIF, you then will host a PIF on your blog where you get to send a gift! FUN!!<br /><br /></p><p>I hope that everyone has a wonderful summer full of family, friends and fun!<br /><br /><br /></p>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com23tag:blogger.com,1999:blog-5886209517759052615.post-27331027534604899482009-06-08T10:09:00.003-04:002009-06-08T11:11:40.378-04:00A Sunday Triathlon and a Devil of a Cupcake<a href="http://1.bp.blogspot.com/_PO-amTOeYmo/Si0b5RmwwVI/AAAAAAAAAQk/UnpNzQ4dUSs/s1600-h/CIMG2208.JPG"><img id="BLOGGER_PHOTO_ID_5344959003551121746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 322px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PO-amTOeYmo/Si0b5RmwwVI/AAAAAAAAAQk/UnpNzQ4dUSs/s400/CIMG2208.JPG" border="0" /></a><br />Male-Female Division KEN AND GIN 3:34:26 3:42:23 = 7:16:49<br /><br />So, there are the results of our second Triathlon that we participated in yesterday! We improved our score by over forty minutes from our first Triathlon. Obviously, we are extremely pleased with our performance, and we are still speaking to each other. The day was beautiful and "most" of the other participants were extremely nice and fun to be around. What more could you ask for? Well, maybe to be a little less sore today, but I am not complaining. <br /><br />When I crossed the finish line I did a little dance. I think that the onlookers thought that I might be delirious, and questioned my behavior. That was until they heard my song that went with my dance!<br /><br />"Oh yes, oh yes, I am officially retired from Triathlons! Oh yes, oh yes, I am never doing another Triathlon! LA DE DA, LA DE DA!"<br /><br />If I even mention doing the October Triathlon, I would really appreciate someone bringing me to my senses. I would like to thank you in advance for telling me, "GIN, DON'T DO THE OCTOBER TRIATHLON!"<br /><br />The one benefit, among many, from doing a Triathlon is that you can treat yourself to some goodies without guilt. When you are training for it, you are burning extra calories, and race day brings a huge calorie burn.<br /><br />This Devil's Food Cupcake comes from Martha Stewart's new book. I have never been a fan of Martha Stewart. It isn't because I don't think she is awesome, because I do. Her way of entertaining and mine are bipolar opposite. I haven't used my good china in the entire twenty three years that I have been married! I have always admired people who entertain with a perfectly set table and good china, it just isn't me.<br /><br />The cookbook is awesome and is filled with 175 different cupcakes. The photos are incredible and the recipes are amazing. I think I need to practice making my Chocolate Ganache Frosting. Mine didn't quite turn out like Martha's. I am not exactly sure what I did wrong, but the taste was still rich and delicious. The book is definitely worth the price if you are a baker of any kind. I think that cupcakes are the "perfect" treat. They travel well, make great gifts, an awesome birthday treat, and are the right size.<br /><br />Now, I need to go soak in a very hot tub to heal these sore muscles. I hope that everybody has a great week!Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com32tag:blogger.com,1999:blog-5886209517759052615.post-45833229062285410372009-06-03T11:15:00.009-04:002009-06-03T12:08:25.866-04:00The Tangy Grilled Lime Turkey Burger and the Review of "Cult" Condiment #2<em><span style="color:#000000;"></span></em><a href="http://3.bp.blogspot.com/_PO-amTOeYmo/SiaWGzsPOXI/AAAAAAAAAQU/GxuT1MDDN2Y/s1600-h/CIMG2155.JPG"><img id="BLOGGER_PHOTO_ID_5343123051620809074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 328px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PO-amTOeYmo/SiaWGzsPOXI/AAAAAAAAAQU/GxuT1MDDN2Y/s400/CIMG2155.JPG" border="0" /></a><br /><br /><div>A wise man recently asked me, "Is there anyway you can shorten your blog posts?"</div><br /><div></div><br /><div>"Hmmm. . . let me give it a try," I replied.</div><br /><div></div><br /><div>What moves this delectable moist grilled Turkey Burger out of the mainstream is Patak's hot Lime Relish.</div><br /><div></div><br /><div></div><br /><p><br /></p><p><a href="http://2.bp.blogspot.com/_PO-amTOeYmo/SiaXIAmhrMI/AAAAAAAAAQc/2_K8xe1CZFE/s1600-h/CIMG2187.JPG"><img id="BLOGGER_PHOTO_ID_5343124171778010306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 234px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PO-amTOeYmo/SiaXIAmhrMI/AAAAAAAAAQc/2_K8xe1CZFE/s400/CIMG2187.JPG" border="0" /></a><br /><br />This is "Cult" condiment review #2. Refer <a href="http://onceuponagourmetgin.blogspot.com/2009/05/you-dont-have-to-go-to-japan-to-get.html">here</a> to information on "Cult" condiments.<br /><br />This is probably one of the most unique relishes that has ever graced my palate. There is enough zip in this relish to satisfy your "spice" tooth and then some. The lime gives it a fresh tang second to nothing I have ever tasted. A little goes a long way. I see the uses for this relish has unlimited when fueled by your culinary creativity.<br /><br /></p><p><strong><em><span style="color:#663366;">Tangy Grilled Lime Turkey Burger</span></em></strong> </p><p><strong><em><span style="color:#663366;">1 lb fresh ground turkey</span></em></strong></p><p><strong><em><span style="color:#663366;">1/2 cup onion, finely chopped</span></em></strong></p><p><strong><em><span style="color:#663366;">1/4 cup fresh chives, chopped</span></em></strong></p><p><strong><em><span style="color:#663366;">1 cup cilantro, finely chopped</span></em></strong></p><p><strong><em><span style="color:#663366;">2 tablespoons Patak's Hot Lime Relish</span></em></strong></p><p><strong><em><span style="color:#663366;">1 egg</span></em></strong></p><p><strong><em><span style="color:#663366;">2 cups Panko bread crumbs</span></em></strong></p><p><strong><em><span style="color:#663366;">1 tablespoon kosher salt</span></em></strong></p><p><strong><em><span style="color:#663366;">1 teaspoon fresh ground pepper</span></em></strong></p><p><strong><em><span style="color:#663366;">1 tablespoon brown sugar</span></em></strong></p><p><span style="color:#663366;"><strong><em>(1) Combine all ingredients for burger except turkey in a food processor</em></strong></span><span style="color:#663366;">. <em>Add <strong>Turkey and gently form into five small thick patties. (2) Spray burgers with cooking spray and grill four to five minutes on each side. (3) Serve on homemade buns with lettuce, fresh tomatoes and a slight dab of <a href="http://onceuponagourmetgin.blogspot.com/2009/05/you-dont-have-to-go-to-japan-to-get.html">Kewpie Mayonnaise.</a> (4) ENJOY!!!<br /><br /></strong></em></span></p><p><span style="color:#000000;">In closing this "short" blog post, Patak's Lime Relish is definitely worth a try. It is worth the search to add to your pantry.<br /><br /></span></p><p>PS I now ask the wise man "How is this for a "short" blog post?"<span style="color:#663366;"><em><strong> </strong></em></span></p><p><span style="color:#663366;"><em><strong></strong></em></span></p>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com17tag:blogger.com,1999:blog-5886209517759052615.post-7026474233591012432009-05-29T09:19:00.011-04:002009-05-29T12:41:44.036-04:00It is all about Friendship, Laughter, an Award, and a Cupcake Video<a href="http://4.bp.blogspot.com/_PO-amTOeYmo/SiAQMV_QYBI/AAAAAAAAAQM/utPbgmk5Rf0/s1600-h/CIMG1441.JPG"><img id="BLOGGER_PHOTO_ID_5341286962308341778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 245px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_PO-amTOeYmo/SiAQMV_QYBI/AAAAAAAAAQM/utPbgmk5Rf0/s400/CIMG1441.JPG" border="0" /></a><br /><br /><br /><div><div>When I discovered blogging sometime back, and eventually had the nerve to start my own blog in December 2008, I had no idea the impact that it would have on me. I have been a stay-at-home Mother for over twenty years focusing on raising my two sons. I was pretty much living my life in a little bubble of Motherhood and Wifehood.<br /><br /></div><br /><br /><div>I have met some really extraordinary friends though blogging. These friends are extremely creative, kind, compassionate and have brought a richness to my life. These people are teachers, chefs, lawyers, bakers, cooks, mothers, fathers and so on. . . . They come from all over the United States and the world for that matter.<br /><br /></div><br /><br /><div>For instance, I feel that I could just make my way to South Bend, Indiana for visit with <a href="http://girlichef.blogspot.com/2009/05/just-me-gushing.html">Dar</a> that would have us laughing and talking for hours. I feel like I have known her for years! Not only does she have one awesome blog, now she has <a href="http://girlichefofftopic.blogspot.com/">two</a> blogs. Make sure to take some time to check out her new blog. It is full of incredible pictures and is a great read. </div><br /><br /><div></div><br /><br /><div>When <a href="http://girlichef.blogspot.com/2009/05/just-me-gushing.html">Dar</a> gave me an award, of course I was honored! Thanks Dar!</div><div></div><div><br /><br /></div><a href="http://1.bp.blogspot.com/_PO-amTOeYmo/Sh_qMUm6_cI/AAAAAAAAAQE/oJtLlCUN6kA/s1600-h/brasupport_thumb.jpg"><img id="BLOGGER_PHOTO_ID_5341245180495986114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 205px; CURSOR: hand; HEIGHT: 220px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PO-amTOeYmo/Sh_qMUm6_cI/AAAAAAAAAQE/oJtLlCUN6kA/s400/brasupport_thumb.jpg" border="0" /></a><br />I would like to pass this award to Heather from <a href="http://www.diaryofafanaticfoodie.com/">Diary of a Fanatic Foodie</a>. She has incredible recipes, is a lawyer (just in case we need blogging representation) and has one darn cute dog named <a href="http://www.diaryofafanaticfoodie.com/2009/05/mushy-lumpy-things.html">Roxie</a>. Oh yeah, and we can't forget her husband <a href="http://www.diaryofafanaticfoodie.com/2009/03/memories-of-land-down-under-and-spicy.html">Nick. </a>Most likely all my blogging friends are her blogging friends, but just in case you have not had the chance to check Heather's blog out, what the heck are you waiting for?<br /><br /></div><div></div><div>Hope that everybody has a great weekend! If you want something to bring a smile to your face take time to watch <a href="http://www.youtube.com/watch?v=jL3Gf8GqRHw">http://www.youtube.com/watch?v=jL3Gf8GqRHw</a> It is precious and cute.</div>Gingerhttp://www.blogger.com/profile/18397398242111132969noreply@blogger.com19