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How to be the Coolest Mom EVER (three days and counting)

Earful of Cider

Basic Instructions: 1. Drag your kids to the grocery store because no one else is around and your ten-year old’s theory about the minimum legal age that children can be left at home unsupervised isn’t fooling anyone but your six-year old, who is well aware that her sister can reach the cookies in the high cabinet if she uses the stool. 2. Find a box of this while in the baking aisle looking for Splenda packets, because coffee without sweeteners tastes like bitter death, using enough real sugar to compensate is not conducive to health, and a morning without caffeine is bitter death. 3. Ask your kids if they want to make a cake that afternoon and show them the box. Receive one secretly-interested shrug and one excited plea for blue vanilla frosting to match, because it comes with fish-shaped sprinkle thingies—see? See, Mom? Imagining the potential devastation blue frosting could have in the talented hands of your offspring, negotiate down to chocolate frosting and mul

Weekly photo challenge: culture

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Recipe: Chicken wings in ‘Special’ sauce

のんびりちゃん

Hello! (: How’s your week going? This will be my second post in recipe and it’s fairly simple, hope you will like it. As the supermarket I frequents to has this campaign of ’98yen’ sale, and chicken wings (mid-joint) is selling at 98yen per 100g so I just bought a pack which has 9 pieces in it. This ‘special’ sauce which I don’t know how to describe in English, is called ama-kara (甘辛). It’s a little sweet and a little salty, something similar to teriyaki-sauce. Ingredients (Serves 2): Chicken wings (mid-joints / drumlets) – 7 ~ 9 pieces Salt – ¼ teaspoon Corn starch – 1½ tablespoon Shoyu – 2 tablespoon Sugar – 1 tablespoon Mirin – 1 tablespoon Sake – 1 tablespoon How to: Marinate the wings with salt on both sides and rest in fridge for about 10 minutes. Coat the wings fully with corn starch. In a frying pan, add about 1cm in height of cooking oil and heat until it’s ready for frying. Meanwhi

Three Traditional Australian Recipes

graintongue91

Substances:6 slices of bread1/2 cup hot h2o4lbs floor sausage meat1 onion (finely chopped)1/two tsp mixed herbs24 ounce bundle of completely ready puff pastry (thawed)one egg (overwhelmed)Preferred seasonings to taste Directions:Just take the crusts off of the bread and soak the bread in scorching water for about five minutes. Remove the surplus drinking water from the bread. In a huge bowl, blend jointly the sausage meat, bread, onion, desired seasonings, and combined herbs. Mix properly, then area the combination into an icing piping bag (or a freezer bag with a corner snipped off). Roll out the pastry sheets and reduce them in 50 percent. Pipe the filling along 1 edge of every single sheet of pastry. Roll the pastry above the sausage two times (or until the sausage is totally encased in the pastry). Reduce a couple of slits into the leading of each pastry and brush them with a overwhelmed egg. Move the sausage rolls to a baking sheet and bake at 450 levels F for about twenty minutes

Vesmzfj9.wordpress.com

vesmzfj9

vesmzfj9.wordpress.com REVIEWS Add Effect To Photo – Trick Photography And Special Effects by Evan Sharboneau DOWNLOAD Add Effect Photo Online – Trick Photography And Special Effects REVIEWS Add Cool Effects To Pictures Online – Trick Photography And Special Effects FREE Add Cool Effects To Pictures – Trick Photography GET Add Cool Effects To Photos – Trick Photography GET Add Christmas Effects To Photos – Trick Photography And Special Effects by Evan Sharboneau REVIEW Add Borders To Photos Online – Trick Photography REVIEW Add Borders To Photos Free – Trick Photography REVIEWS Add Borders To Photos – Trick Photography REVIEWS Add Border To Photo – Trick Photography by Evan Sharboneau DOWNLOAD Add Amazing Photo Effects – Trick Photography FREE Add A Border To A Picture Online – Trick Photography And Special Effects by Evan Sharboneau DOWNLOAD Adams Ansel

My Thoughts for the Week of May 20th

Suite Story Productions

Working with whipped cream

ButterLilly

(Almost) Summer Cookin’.

Rags&Rings

Rhubarb pie to celebrate

My Homespun Home

Why Bacteria Aren’t the Enemy – An Interview with Michael Pollan

gregsarmas

CookBook GIVEAWAY!

my last bite...

Fermentaholic – A Look at Fermented Foods

skepclecticmom

How many ferments are too many? I say, there are never enough!!! If there were a way to ferment this post, I would do it. Currently I have 6 ferments going; water kefir, beet kvass, hard apple cider, two different sourdough starters and Sally Fallon‘s heavenly fermented raisin chutney. I do love me some fermentin’ and at times my kitchen counter looks like one big science experiment. It ain’t pretty, but it sure is fun. Fermenting and fermented foods have been around since humans. Well, technically it was happening before then, but controlled fermenting of foods and beverages didn’t begin until humans got involved. It is arguably the oldest form of food preservation there is. The benefits of fermented foods are widely debated among health practitioners, nutritionists and scientists. The biggest benefit is that it is an easy way to preserve fresh food for later consumption. It certainly was handy before we came up with a little thing called refrigeration. I began

Serious Sarnies!

cakesandparty

There’s nothing like a good sandwich to fill you up at lunch time! We like getting creative and experimenting with our bread and filling! So why not brighten your lunch box with extra special shapes of sandwiches! Make your kids smile when they open their lunch box – go on – you know you want to! Cute Caterpillar sandwiches! The face is fantastic on that tomato – creatively brilliant! From ‘standard.co.uk’ Here is a musical lunch choice – for all the pianists out there! From ‘english.cri.cn’ Beautiful Butterfly sandwiches. Perfect for pretty garden party food! From ‘celebrationz.co.uk’ Lots of little jigsaw piece sandwiches put together to create a big jigsaw puzzle! What a wonderful idea – perfect presentation for parties! From ‘thegreenhead.com’ Peanut Butter and Jam Star Sandwiches with chocolate drops for eyes and sweets for mouths. Creatively exiting for the kids! From ‘itsybitsyfoodies.com’ What do an elephant, a whale, a dog and a car have in common? They can all b

Raspberry rise green smoothie

Kincavel Korner

What do you do if you want to give your kids all the goodness of a green smoothie, but they refuse to try it because it’s green? Easy! Make it look like it’s NOT a green smoothie. Well, easy in theory, but we’ll see about the practice. Anyway, here’s my own recipe for a red green smoothie that might look a little more appetising to kids who won’t eat anything green unless it comes out of their own noses! It’s a fruity wake-up call that’s great for getting you started in the mornings… Raspberry rise green smoothie A little pineapple juice 1 large handful of baby leaf spinach 1 small banana (frozen) 2 handfuls of raspberries 2 – 3 slices of pineapple Optional: A touch of honey to sweeten if it’s too zingy for your tastes As usual, whiz the greens with the liquid before adding the other ingredients to ensure you don’t have chunks of spinach floating around in your smoothie. The frozen banana ensures you have a nice, cool sm

Nuvwgcqb

nuvwgcqb

Portable Portabella (Mushroom Sliders)

Just the Tri-tip

HOORAH! Mushroom sliders! Yeah, that’s what I’m making this week. Mushrooms are a pretty meaty vegetable… well fungus, I guess. So, it’d be perfect to substitute the beef in a slider with a mushroom right? Probably easier to cook too. Why the hell do they call them sliders anyway? Is it easier to slide down your throat? Hmm… Dirty thoughts. And that’ll be all for this post. I hope you guys look forward to this week! P.S. After this week, my finals will be done! Gone! Conquered! So expect the utmost quality of posts coming up. I know, I know. I’m setting myself up for failure.

WINTER RECIPES BY ROSIE MANSFIELD

Girl Surf Network AUS

Bbbrrrrrr pop the kettle on! Most surfers are now getting cold on the walk home; Winter is coming. Time to start warming your cockles with Nutritionist Rosie Mansﬁeld’s immune boosting winter recipes for girls that shred till their dead…cold! Rosie will be sharing a few recipes for the Winter chill. Get cooking girlies! Spiced Amaranth porridge, peeled apple chunks & agave nectar Imagine this hot protein rich brekky to get you out of your wet wetsuit a bit quicker in the car park! Ingredients - Amaranth oats - 10 raw almonds - Almond milk - 1 green apple - Tsp Agave nectar - Dash cinnamon Method 1) Heat oats in almond milk and cinnamin till suits 2) Stir through peeled apple chunks for 1 minute 3) Chuck in a bowl 4) Add almonds & drizzle with agave nectar Rosie Mansﬁeld is a professional Nutritionist that runs http://www.thenutritionists.com.au where you can get all types of meal plans from the newly gluten free to pregnancy. Got more questions email: hello@thenutri

Lasagne Bolognese

Please Pass the Recipe

Being forced to eradicate wheat from my diet has created the challenge to find a brand of gluten free pasta that satisfies my discerning palate. I expect gluten free pasta to be like, well,….pasta. Is that too much to ask? Most brands are gluey, stick together in the pan and readily disintegrate. The mouth feel is stodgy and they have no flavour. I won’t name brand names, but the people who work in the product development labs within these manufacturers seriously need to taste real pasta, high quality pasta so they know what they are trying to emulate. The wonderful people at “Farabella” in the Abruzzo region of Italy have succeeded in making a fair dinkum pasta that is gluten free using corn flour, rice flour and corn starch. Available in more than 22 short shapes, they also make spaghetti, lasagne sheets and canneloni tubes. It cooks perfectly to al dente without clumping or disintegrating, and the best part is it tastes like pasta! I’d be hard pressed t

Nutty energy bites;

lifes a little nutrition

They may not look much.. but boy are they delicious (+ nutritious!). The best thing about these tasty + healthy energy bites is not only are they packed with nutritious goodness to get you through the day, but they are also incredibly versatile in that you can add almost anything to the mixture to create your customised individual energy ball. These energy balls are much healthier than commercial “energy bars” you can buy in stores (considerably lower in fat an sugar) and one or two of them can be deceivingly filling. They are also both vegetarian and vegan . To create the balls, combine the following in your food processor: 1 cup of rolled oats 1/2 cup honey 1/2 cup nut butter (i used almond) 8 dried dates (cut up into pieces) A handful of cranberries A handful of almonds A tablespoon of chia seeds Once blended, pop the mixture in the fridge for about 30 mins to harden to a consistency where it is easy to form into balls. Once cooled and balled, you can either roll in un-s

Bánh flan – Vietnamese egg custard

Aura

Vừa được nghỉ hè không bao lâu nên mình tranh thủ táy máy trong bếp một tí. May mà trời thương nên dù phá cỡ nào cũng không làm cháy khét đồ ăn. Ban đầu mình định làm bánh này nọ, nhưng đi chợ VN không có bột mì (toàn bột gạo với bột chiên giòn) nên đành ôm vỉ trứng với hộp kem ra về. Nguyên liệu chỉ có đường, trứng, sữa, đi than vãn với chị bạn thì chị í xúi làm bánh flan, thế là làm. Lần thứ nhất mò mẫm hoài cũng không thắn được caramel, thậm chí đường còn đặc sệt lại như kẹo, vậy nên lần thứ hai đổ bánh mình đã quyết định làm màu bằng cà phê :”) Dù gì món bánh flan cà phê cũng gần như “độc quyền” của người Việt mà (tra wiki thấy vậy =))) Hàng mình tự làm hí hí :3 Nguyên liệu & chuẩn bị - 2 trứng gà - 250ml sữa tươi - 50gr đường - Bột cà phê (Tùy theo sở thích “ăn” nhiều hay ít cà phê) - 40gr đường - 2 muỗng canh nước - Khuôn sứ để đảm bảo an toàn (Má nói đồ sứ xài lành hơn đồ nhựa với kim loại :”> Nhưng không có sứ xài đỡ kim loại cũng được

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