The comments on my post earlier today were so kind. I had a significantly better day today, and reading the support from you guys was definitely a part of that. Thank you.

Currently I’m at the Barnes&Noble Starbucks to do some more finals preparation. But of course, I couldn’t resist being distracted by blogging/reading blogs/watching the newest Muppets Christmas movie?! (Yes. You heard right.)

So, I know I’ve been lacking in the food pics lately. Allow me to catch you up…
This morning, in addition to the coffee mentioned earlier, I made a terrific yogurt mess – college style. I took a individual Kashi Blueberry clusters cereal (NEW FAVORITE EVAH!) and added some vanilla yogurt and a chopped nanner. The cereal is what made this a mouthgasmic good time, I will definitely be having it in the future. However, I don’t know if I could cheat on my beloved Alice’s bagels…;-)

This was followed by a trip to police services to reactivate my ID card. (The joy.) And an insane amount of studying. Literally an insane amount.
Eventually my tummy started rumbling. Lunch was some multigrain sticky rice.

BEFORE:  Just plain.  But then I was struck with a brilliant idea…

AFTER: with nut butter!

Honestly, kind of a random pairing but seriously you guys this was amazingly delicious!

More studying has since ensued, and I took a break to visit with my friends Melissa and Haijing. Although it is freezing here, it’s not snowing yet – boo! It’s literally snowing everywhere else in the world, and it can’t snow in Vermont?! Craziness, I say! I warmed up with some soup and crackers -

 Vegetable minestrone with some little crackers. Scrumdiddlyumptious.

Now it’s time to do some more studying – yay!

Is it snowing where you are?! I just talked to my Mom and she said it was snowing at home. I want it to be Christmas already!

For our (so far twice) traditional end-of-year dinner party for myself, my boyfriend and our two colleagues, I gleefully turned to Isabella Beeton’s guidance for ‘Dinner Parties in December.

Of the two options presented (a dinner for 6 or 10 people), I pick-and-mixed selections for each course.

The final menu:

Home-made crackers, guacamole, hummus, cream cheese and Brie

(OK, not from Beeton, but I needed to keep rumbling stomachs satisfied as they arrived.  One of my colleagues brought a Taiwanese acquaintance, who found most of this rather exotic.)

~

Mulligatawny Soup

~

Roast Turkey, Sausages and Roast Vegetables

~

Apple Tart and Coffee

As I wanted a non-meat first course, I opted for Vegetable Mulligatawny Soup.  I couldn’t get my hands on vegetable marrow and there was no way in hell I’d cook with veal knuckles as Isabella Beeton advises, so the final recipe was borrowed from elsewhere (see link below).  I thank her for the inspiration though – I’ve never tried this soup before and everyone really enjoyed it.

The second course was satisfyingly hunger-pang salving and delicious.  I ate a vegetarian version of turkey, but the others polished off the real thing with gusto.  The sausages were homemade – ‘regular’ sausages as we know them are not so common in Germany, a country which takes its sausages quite seriously and would scoff at our so non-artiste (in comparison) breakfast sausages.

The Apple Tart was a big hit.  The custard was not thick enough to set solidly in the tart when I poured custard over the apples before serving, so it oozed enticingly onto plates when the tart was divided up.  It was incredibly tasty and a delectable accompaniment to the coffee.

Just a note for anyone following the original recipe from the abridged book – part of the recipe is based on the previous recipe in the original version– unfortunately, the previous recipe has been taken out of the abridged version.  Luckily the complete unabridged book is available online, so I found the full instructions there (www.mrsbeeton.com)

Having a suggested menu presented in the one place definitely made the dinner party planning so much easier.  Naturally, I still managed to find ways to stress myself in the preparation stage (a crack in the processor blending bowl caused by me dropping it had to be craftily taped up with duct tape before blending the soup.  God bless duct tape and Blue Peter).

I’d love to try out each of her monthly dinner party plans throughout the coming year.  As they’re based on seasonal produce, each one should be entirely different and special.

Definitely something to look forward to!

Mulligatawny Soup: http://www.indianfoodcooking.com/indian-vegetarian-mulligatawny-soup-recepies.html (Note: Isabella spells it ‘Mullagatawny)

Isabella Beeton’s Recipe: http://www.mrsbeeton.com/06-chapter6.html (Recipe 174)

Sausages: http://breakfast-recipes.suite101.com/article.cfm/homemade_sausage_from_lean_ground_beef_or_turkey

Apple Tart: http://www.mrsbeeton.com/27-chapter27.html (Recipe 1233)  Custard: http://www.mrsbeeton.com/10-chapter10.html (Recipe 404)

Crackers – Basic Recipe

2 cups of plain flour, 1 teaspoon of salt, ½ teaspoon of baking powder, ¼ cup of butter, ½ cup of milk (or half cream, half milk), 1 egg

Mix flour, salt and baking powder together.  Then rub in butter with your fingers until it looks like breadcrumbs.  Add the milk and egg.  Mix until it forms a dough (add more flour or milk if necessary).  Knead dough and then roll it out thinly.  Use a round jar-head or biscuit cutter to cut into circles.  Prick across each circle 3 times with a fork (to prevent crackers from puffing up when baking).

Bake at 190 degrees Celsius for 8-10 minutes, until light brown and crisp.  Allow to cool before serving.

Note: Poppy seeds, grated cheese etc. can also be added.

All of my clients know that I’m a huge advocate of snacks for many reasons.  First, snacks are a way to get essential nutrients that you may be missing from your meals (ie dairy or fruit).  Snacks also help keep your hunger at bay, so you’re not ravenous at the next meal.  Lastly, snacks are great way to keep your metabolism up and running.

Since a lot of my clients, find it’s useful to keep snacks at work so they don’t need to remember them on a daily basis I like to come up with non perishables.  Whole wheat crackers are perfect for this!

Enter my current favorite crackers: Ak-Mak

These crackers are not only healthy for you, but they really taste great!  Some other good options are Wasa, Ryvita, Kavli, Dr. Kracker and Kashi.

The ingredients are: 100% Organically Grown ‘Whole of the Wheat’ flour stone ground, clover honey, sesame oil, dairy butter, sesame seeds, yeast and salt.

The nutrient facts for 5 crackers are: 115 calories, 2 grams fat (<0.5 g sat fat), 220 mg sodium, 20 grams carbohydrate, 4 grams fiber, 0.6 grams sugar, and 5 grams protein.

Here is what each one looks like:

Try them topped with:

• Light laughing cow wedges
• Low fat goat cheese
• Low fat cream cheese
• Peanut Butter
• Hummus
• Low fat Tzatziki

You can also make them into a mini meal or larger snack by adding

• smoked salmon on top of goat cheese, cream cheese or laughing cow!
• turkey slices and hummus
• low fat tuna or salmon salad
• sliced hard boiled egg
• banana slices and peanut butter

Do you have a favorite cracker?   What’s your favorite topping?

A couple of musical – or music-themed – moments for you today. (I think the background Christmas carols are getting to me.) For more useful, provocative or just plain life-enhancing snippets from around the web, see our full Crackers list.

Let Me Entertain You:  you may have read our earlier Q&A session with Peter Cook, author of Sex, Leadership and Rock’n’Roll. If you’d like to hear more about how his ideas can influence business leaders’ thinking, tune in to Radio 4 at 20.30 on 17 Dec, catch the repeat on 20 Dec at 21.30, or catch it on iPlayer for the following seven days.

Sweet Georgia Brown med traktorkomp: our favourite YouTube clip of recent times, and an exercise lesson in how to improvise your way out of an unexpected human resources crisis. (But do bear in mind that, although tractors don’t drink, smoke, run off with other musicians’ wives or throw tantrums, you can’t rely on them to make valuable creative contributions in their own right.)

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I ate cheese & crackers for BREAKFAST today. It was fantastic, why don’t I eat it for breakfast more often? I am not much of a sweets person in the morning (oatmeal gets consumed everyone once in a while). There was limited options and I was in a rush, so I could get to the dentist nice and early, while dealing with cold and snowy weather.  Cheese & crackers you will be making a rotation in the morning food dept. You did a damnnnn fine job!!!

3BBag Update

Thank you to everyone who entered the Reusable Produce Bag giveaway. I love these bags, I even carried my lunch in one the other day…. dork? I am ok with it:)  Congrats. to the following winners, via RANDOM.ORG:

Here are your random numbers:

10	1	13	3	2

Timestamp: 2009-12-02 21:46:22 UTC

• Ashley
• Mama Pea
• Matt Johnston
• Siglen
• Kate

 Please email me (foodcents at hotmail.com) your shipping info. and I will pass it on to 3BBags so you can get your bags!!!!

It’s rather chilly in Denver today. I need to go find some hot beverage PRONTO and find something warm to make for dinner. Ideas????

STUFF N’ THINGS

•  Might you like a little Pop Chip love in your life? Head on over to Iowa Girl Eats for a chance to win a case
• Rhodey Girl has a great giveaway going on, jump on over for a chance to win!!!

Hey everyone! How are you guys doing? How is your Humpday? Mine is going by fast!!! Have I been saying that a lot lately? I think so!

Lunch today was a cup of spicy Blackbean Soup, with a serving of Kashi crackers, Laughing Cow cheese and some raw veggies (celery, tomatoes, red bell peppers and cucumbers).

Filling and healthy!!!!

During my lunch break, I headed out to the Downtown area (right down the street from my office) with three goals in mind:

1. Get a shower gift (can’t say what kind or who is is for…secret).
2. Get two Yankee Swap Gifts – one from me and one from Adam. We are participating in a Yankee Swap Friday Night.
3. Stick to my budget

As you guys know, sticking to my budget this holiday season is one of my December Goals.

I set a $60 budget for the shower gift and a $10 each budget for each Yankee Swap gift.

For the shower gift, what I actually wanted to get was going to be $80, but it was on sale!!!! So, that came out to $60, but to have a little more money, I located a 25% off coupon and ended up spending $58!!!! Success!!!

For the Yankee swap gifts, it was not the simple. I decided to go to TJ Maxx because I feel like their Home section always has fun stuff, and it is close to my office. When I first walked in, I found these:

Of course my initial thought was, I WANT THESE…HOLY YUM! But, as you recall, not spending any money on myself unless it is a necessity is another one of my December Goals.  So I though, well, if I want them then I bet other people would feel the same way. So I grabbed them as a Yankee Swap Gift. they were $6.99. So I wanted to find something else small to go with them. I looked and looked and found some stuff that would work, but did not fit into my $10 budget. Finally, I came across the espresso dark chocolates for $2.99!!!

Perfect!!!! One present down, one to go!

Next, I came across this painted wine glass:

It cracked me up and reminded me of myself! I checked it out, it was on sale for $5.99!!! Next, I needed a little something else to go with it!! So I shopped around, again finding stuff that was not in the budget Finally, I came across this ornament.

I remembered, in the past few years the Sex and the City stuff was really big at this particular Yankee Swap! Plus, it sort of goes with the girly wine glass, right? I looked at the price…$2.99!!

So, all in all I stayed under budget by $2.02 and that included tax!!!

Lesson Learned: With a little extra work (looking for better deals and coupons) and a lot of will power…I can stick to a budget!!!! YAY!

Well, I am out of here in a few, so I will see you guys later tonight! Have a good one!

Where’s The Dip?, originally uploaded by Tokenhippygirl.

Steve makes a fantastic bean dip. He told me the secret. Cheese from Spain. To that I say… Grathias Steve!

Hey all! I hope you guys had a wonderful and relaxing Thanksgiving!

Up until a few years ago, Halloween was my favorite holiday. It was nice to have a Thanksgiving break and some good food, but I wasn’t really involved in the whole process. My grandpa, who was a great cook, always made the meal. My dad would watch the football game while my mom and grandma talked. And me? I didn’t really have any Thanksgiving traditions at all, besides always having a second helping of mashed potatoes and gravy.

This year, though, marks the second year where I’ve helped prepare the meal. Last year, newly interested in cooking, I wanted to be a part of the entire dinner. With some help from my dad, I basted the turkey, simmered the cranberry sauce, mashed the sweet potatoes and wilted the spinach. I also made dessert, a pumpkin pie that survived everything, including the death of my oven halfway through baking. This year, in spite of college applications and a time-consuming internship, I knew I wanted to do it all over again.

A couple of things made it back to the menu. Last year’s turkey came out so perfectly I swore it was beginner’s luck, but I still reached for Martha Stewart’s recipe again. I also made these Vanilla Mashed Sweet Potatoes from 101 Cookbooks, which were popular across the entire table a year ago. I also searched half an hour to find last year’s cranberry sauce, made with ruby port and tangerine juice. But for dessert, I decided to tackle something completely new. I envisioned an Autumn S’more – made with cinnamon-sweetened graham crackers and springy pumpkin marshmallows.

We spent Thanksgiving at a friend’s house, equipped with a bigger kitchen, a bigger dining area, and prettier dining ware. The table was beautifully set, and there was so much color that every plate seemed a mini feast. Mom’s three-leaf-clover rolls were passed around the table first, followed by dark green and maroon Swiss chard. Sparkling cranberry apple cider glimmered like garnets in the glasses, matching the ruby-red cranberry sauce. The sweet potatoes were a creamy pale yellow, and the glazed carrots brought bright orange to the table. With the fancy plates and faceted cups of wine, it felt like Thanksgiving dinner from a magazine.

Not everyone could stomach dessert, and the night ended soon after dinner. We packed all our equipment, ingredients, and leftovers into our car and drove back home, drowsy and stuffed.

As can be expected from a family of foodies, we talked about the meal afterward. We discussed the merits of the Swiss chard and described how tender, juicy, and succulent the turkey came out. Dad explained why he didn’t care for the sweet potato dish that I adored, and Mom praised how beautifully the cranberry sauce came out. We like food, and we wanted to share it with each other.

Tonight, my parents started up a campfire in the fire pit we built two years ago. Remembering the mostly-forgotten dessert, I grabbed the graham crackers and marshmallows. Dad found a perfect stick, sturdy and straight, and roasted a marshmallow across the flames. He pulled it off the stick with his teeth and chewed. “It tastes awesome, right?” I was mostly kidding. He opened his mouth a few times, trying to pull out the proper words to describe the taste and texture. Finally, a smile on his face, he agreed: “They’re just awesome.”

For all my descriptive words, these marshmallows escape description. I can’t properly convey how fantastic they were. On their own they were lighter than air, with a bouncier, fresher texture than store-bought marshmallows. The pumpkin was subtle and the flavor was prominently spiced. I cooked a few with the flames from my stove, and they toasted and oozed beautifully, but there is no comparison to roasting them on a branch over a flickering fire. The outside crisps and bubbles burnt gold, while the inside becomes creamy, gooey, and pumpkin-y. With chocolate and a crisp graham cracker, they were irresistable.

As it turns out, I’ll remember one of the nicest Thanksgivings I had not by the fancy meal and the pretty decorations. Instead, I’ll remember my mom, dad, and I sitting around the fire in lawn chairs in the pitch black. I’ll remember my mother’s stunned face as she tried the first marshmallow tentatively, then practically lunged for another one, ending up with molten pumpkin marshmallow all over her chin. I’ll remember my dad trying to describe how awesome the marshmallows were, how the pumpkin flavor was really elevated after roasting, and how the texture could only be described as perfect.

I’ll remember jumping into the car on a whim to rush and buy hot dogs, just so we could stay outside a little longer. We kept adding logs to the fire, each thick piece of wood sending up sparks that swirled up like fireflies. And we stuffed ourselves with so many marshmallows that our fingers grew sticky, and each of us had developed a unique toasting style over the course of the evening.

And after everything, I think I may have created a new family tradition after all.

Please, please make these. I can’t say enough how wonderful they were.

I found a recipe for marshmallows that didn’t involve egg whites, since I have bad luck with recipes that call for hot liquid to be poured into beaten eggs (think classic buttercream.) Instead, this recipe couldn’t have been easier, just a matter of turning on your mixer. The one issue? The marshmallows were incredibly sticky. They broke two of my rubber spatulas as I tried to transfer them to the pan. I accidentally stuck my finger in, and as I pulled it out, a floss-like strand stayed glued to my hand no matter what.

A slight challenge, maybe. Hilarious, very. I’ll make a video when I make these again, because it was too funny to miss. But after I folded in the pumpkin puree, the sticky marshmallows became much easier to handle. And in the end, it was worth it.

The graham crackers were also a success, though I slightly overbaked mine and they came out extra crispy. Still, they had a nice flavor and I wouldn’t change a thing. I made 2″ squares to make a more manageable s’more, and the size was perfect. Everyone’s oven is different, so watch the time, and I found that the thinner the cracker was rolled, the better.

Graham Crackers
Adapted from Nancy Silverton via Smitten Kitchen
Makes 48 two inch squares

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (can swap 1/2 cup for whole wheat flour, or 1 cup for whole wheat pastry flour)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Optional Topping (I left this out)
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon

Pulse the flour, brown sugar, baking soda, and salt in a food processor to incorporate. Add the butter and pulse on and off on and off until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the soft, sticky dough barely comes together. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick (thinner is better). The dough will be sticky, so flour as necessary. Cut the dough into 2″ squares using a fluted cookie cutter or rolling cutter.

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Prick the crackers with a fork or wooden skewer, then bake 15 – 20 minutes, or until golden brown, rotating the pans halfway through. The cracker will not seem completely firm, but will harden as it cools. You might want to test out a few crackers to see what time works best for you.

Pumpkin Spice Marshmallows
Adapted from Cooking for Engineers
Makes a 9″x13″ pan, about 40 large marshmallows

3 envelopes of unsweetened, unflavored gelatin (3 tbsp or 21 g)
1/2 cup (118 g) cold water
2 cups (400 g) sugar
2/3 cup (240 g) corn syrup (I used light corn syrup)
1/4 cup (60 g) water
1/4 tsp salt
1 tbsp (13 g) vanilla extract
1/2 cup (122 g) pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of allspice
Pinch of ground nutmeg
Powdered sugar and cornstarch, for dusting

Grease a 9″x13″ glass pan – grease it really, really well. Dust the whole thing with sifted powdered sugar (or cornstarch).

Pour the 1/2 cup cold water into the bowl of a mixer. Sprinkle the gelatin over it and let bloom for 10 minutes. Meanwhile, combine the sugar, corn syrup, and 1/4 cup water in a medium pan. Bring to a boil until the mixture reaches 250 degrees F on a candy thermometer, or the hardball stage. This means the sugar, when dropped into water, will form a hard ball that keeps its shape.

Turn on the mixer to low speed. Slowly pour in the hot sugar mixture into the gelatin/water mixture. Add the salt and turn the mixer up as high as you can without hot sugar splashing out (medium speed for me). Gradually work up to high speed. When the marshmallows stop increasing in volume, add the vanilla extract and beat until combined, then stop the mixer.

Whisk together the pumpkin, cinnamon, ginger, allspice, and ginger. With a rubber spatula, fold into the marshmallow mix. This may be difficult because of how sticky the marshmallow is, but some streaks are fine. Pour the marshmallows into the prepared pan and smooth the top with a spatula. Let sit, uncovered, overnight.

Turn the pan out onto a surface dusted with powdered sugar – I pulled on a corner of the marshmallow and it all came out. Cut with a thin, sharp knife, a pizza roller, scissors, or cookie cutters. Whatever you use, dust it with powdered sugar frequently. Once all the pieces are cut, pat cornstarch into the sides until marshmallows are no longer sticky.

P.S. I’ve realized that many of my readers don’t use American cups. I’m trying to include grams/ounces with my recipes, but the conversions are still unfamiliar to me. Please let me know if you see any mistakes, and I’m doing my best!

Today is a laidback Saturday for us. Was just Lynn, my husband, and myself for Thanksgiving and we didn’t do anything really. But it is kinda fun to be relaxing while the rest of the country is stressing over the holiday. Today is also a quiet day in the McCormick household. I am entertaining myself baking crackers.

I looked at a number of recipes, but nothing was exactly what I wanted.  The dough I made is very good. My first inclination was to put the dough thru the pasta machine to get it super thin. But one of the recipes suggested freezing the dough then cutting very thin slices. So that is my first method for thin crackers. If it doesn’t work, I’ll try the machine. In the meantime, here is my recipe for homemade crackers, done in the food processor:

1 1/2 -2 cups flour
1/2 tsp salt
2 Tbsp butter, cut into pieces
1/4 C walnut pieces
1/4 C sugar- I use organic cane sugar

Process with metal blade until well mixed and nuts are ground well. Add 1/2 Cup warm water. Blend until holds in a moderately stiff ball. Adjust flour or water content until the mixture is easy to handle, but not stiff. Be careful not to over mix  (will get a tough cracker as a result). Use organic or natural ingredients as much as possible for better flavor and your health.

I rolled the dough into two logs  about  2 inches in diameter. Either use a pasta machine to get the dough super thin or freeze about 40 min wrapped in plastic or parchment paper then thin slice.

Bake 20-25 min at 275 until dry, then up heat to 350 for 5 min to lightly brown- at least this is the plan. Will adjust the final version when I see what works.

The final word: The crackers were good, but I would recommend using a pasta machine to get the dough cracker thin. One other recommendtion is to cut the sugar in half or eliminate altogether for a more neutral taste. These were very good, but tasted a lot like animal crackers.

Earlier this week I was able to make time to visit the BHS Spring/Summer 2010 Press Show where I was very taken with this stylish 16-piece Demure dinner set. Luckily this range is already in store, so I’m adding it to my already very long Christmas shopping list. I think teamed up with these lovely black and gold crackers from John Lewis it’s sure to impress the parents, in-laws or friends.

Michelle

BK - Bhs Demure

BK- JL crackers

A new day, A new way of life, and new resolutions. These things captivated my mind as I stepped into the morning haze of October the 17th. After all, each and every festival carries profound significance to which we relate in our own way. So, for some it signifies the triumph of good over evil and for others just a day when you celebrate in extravaganza. For me, as it dawned upon me, it was the beginning of a period of transformation into someone who wants to enjoy life to the fullest, find beauty and pleasure in the infinitesimal moments, be more kind and rewarding rather than sarcastic or criticizing, be more open to others’ ideas and beliefs and at last be more tolerant and patient. I don’t know why I came to this conclusion. Perhaps some raw events in my life have, inadvertently, led to this. But I know, I am still trying to adapt to this society which remains an enigma to me with its varied colors, moods, individuality and psyche.

The note got too serious??..Yeah I think so…So let me cut back to what me and my friend were discussing on the auspicious occasion of Deepawali. Although what we were conversing about didn’t carry a bit of what we call pure thought! So here are the excerpts from that interesting conversation.

Sandy: (On the phone) so, what r u doing on diwali?
Udi: Nothing Yaar. Just timepass. Will be eating outside for dinner.
Sandy: Kya yaar. Let us do something interesting.
Udi: Like what?
Sandy: Let us buy some firecrackers and light them up.
Udi: How is that interesting? It is done by everyone else and there is nothing new.
Sandy: I am not talking about the usual firecrackers. Do u understand now?
Udi: (puts on the thinking cap) OHO!!….(A smirk followed by a muffled laughter)
Sandy: So, first let us categorize these “Firecrackers”…Okay??
Udi: Okay. Go ahead!!
Sandy: First comes the “FulJhari”. This type of cracker doesn’t burst at all. It burns and burns until it goes out.
Udi: So wat will happen to me if I light up this one?
Sandy: U will not enjoy it much. U may catch fire but it will not be exciting enough. And the burn will linger longer than usual.
Udi: Oh No!!
Sandy: For you, the “Pataka” will do the trick. U light it up and then u adopt wait-and-experience approach. U don’t know when it is going to burst. So there is a surprise element. A thrilling moment.
Udi: And when it bursts?
Sandy: U will go all out with it. A sudden impulse and rapid culmination of ur desires!!!
Udi: That’s wat I am looking for, Buddy!!
Sandy: But this is not the end of the story. There is another one called “Charkhi”. But I have my doubts whether u have the stamina enough to keep up with it. It will rotate, wobble, vibrate and revolve and may go off track. U will have a hard time following this type of cracker and it will test ur patience!!
Udi: I am better without it!!
Sandy: Another cracker which will fit ur taste will be the “Rocket” type. This type will make u go higher and higher until it lefts you in the middle of nowhere from where u can only fall. High risk but high return.
Udi: I like the element of adventure and peril in this one. I think I can fall for this one, no matter how steep or how hard the fall!!
Sandy: But the bad thing is no cracker lasts long. So over time, U will have to keep lighting up different ones.
Udi: That doesn’t sound so depressing to me!!
Sandy: yeah, Gud Luck!

And so the conversation ventured off to some other terminating point after this.

OK, I know it’s a dumb name, but I’m tired!! Thanksgiving is in two days and we’ve spent the last several days repainting and rearranging our home for the big day. This is my very favorite holiday and I spend weeks thinking about what to serve. This year, though, I’m a bit behind with all the painting and all. ANYWAY, I made some crackers today for an easy Thanksgiving appetizer and thought you might like to see how they turned out and try them for yourself!

It’s such an easy dough to work with; it’s full of butter, so it’s soft. I used Tillamook sharp cheddar cheese as my cheese of choice, but any flavorful cheese should work. If you use a hard cheese, you just might need to add a bit more water.

The crushed red pepper adds a lot of color, as well as flavor … it all looks good with the cheese!

You could cut these into squares, for less waste, or use a small cookie cutter to make round ones. Heck, any shape will work!! Just work the dough in small batches since the butter will melt. I did reroll the scraps one time.

They bake up quickly in a 350° oven and will keep for 3-4 days in an airtight container. I think I’ll make a cream cheese spread for these!

Easy Peasy Cheesy Crackers

1 3/4 c. all-purpose flour
1/2 t. baking powder
1-2 T. crushed red pepper flakes
1/2 t. salt
1/2 c. cold, unsalted butter, but into small bits
1 c. shredded, flavorful cheese like sharp cheddar or parmesan
2-3 T. ice water

In a food processor, combine the flour, baking powder, red pepper flakes and salt. Pulse to blend. Add the butter and pulse 5-10 times, or until the mixture becomes like coarse crumbs. Add the cheese and 2 T. of the water. Process for a minute or two, or until the dough comes together. Add more water, if needed, to make the dough manageable. Turn the dough out onto a lightly floured work surface, shape into a ball and then cut in half, forming two pieces. Wrap them in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350° – line two baking sheets with parchment or grease them up.

On a lightly floured surface, roll part of the dough out to about a 1/16″ thickness. Cut into rounds or squares. Re-roll only once and cut more until the dough has been used. Using a fork, poke each cracker once or twice to help eliminate the crackers from puffing up in the oven.

Place the crackers an inch apart on the prepared pans. Bake for 10-12 minutes, or until the edges are lightly browned. Cool completely and store in an airtight container for 3-4 days.

Mine made 60 crackers.

CRACKERS

CarbsPerServing:52g carbs total

Effort:Easy

Ingredients:

1/2 cup protein powder

1/2 cup soy flour

1/4 cup flax seed — (already ground)

1/4 cup sesame seeds — (already ground)

1/2 cup sesame seeds — whole

1 teaspoon salt1/2 teaspoon baking powder

1/4 cup butter

1/4 cup half and half

water — a little less than 1/4 cup

1 egg

How to Prepare:

Mix the dry ingredients in a bowl, cut in butter ’til mixture is crumbly. Add half&half and egg and mix to make a stiff  dough, adding water as needed. Goal here is to make it pliable but not too sticky. Knead dough and then roll out very thin (between 1/8″-1/4″). Cut into squares or rounds and place on lightly greased cookie sheets. Prick crackers with fork and bake at 400 degrees for 10 minutes or until lightly browned. This made 48 2″ round crackers

Since this is my first time being in blogging world, i thought of sharing some information about what i feel in this virtual shop.Until now, the eagerness and nervousness still fill my heart.But, i know, with only the enthusiasm without practice, i will be away from perfect..

So, i hope with the informational-intensive-course i have attended, the very helpful yet happy go lucky instructors i have received, the endless support from my supportive-and -`i don’t know, too’ friends, and last but not least, the uncountable nags and ideas from my lovely and lively family members, i can go GLOBALLY and always UP-TO-DATE with world’s current technologies. THANK YOU GUYS!

gambar hiasan only

Hey everyone! My Monday is going by (too) fast! Let me begin by saying I got tons of e-mails and a few comments regarding the SATC Tour, it was super fun and if you are a fan I recommend it! I am a little but of a fan (sarcasm).

This is actually a picture of me on Christmas a few years ago when my mom and dad bought me the complete SATC series! Like I said, mildly obsessed

Today during “lunch”, I pumped!!! That’s right, I went to Body Pump. This time I went up in all my weight! YAY!!! This class has made me seriously strong. The more I do it the more I love it!!! I was lifting weight that I could barely pick up when I first took the class with Tina (you can read about my first time trying BP here). Oh Body Pump how I love thee!!!

Before I pumped, I had a small morning snack of 1/2 of a green superfood bar and the other half of my banana from this morning.

After pumping, I headed back to work and worked while eating lunch. Since we have very little food, I haven’t grocery shopped in over a week (but plan on going tonight), I had to pull out old faithful! Pacific sent me so much soup last month I still have a whole bunch of it! Today, I pulled this guy from the cabinet!

I enjoyed about half of the container (2 cups) of the spicy black bean soup with some crackers, laughing cow and the last of the baby carrots in our fridge (we are running dangerously low on produce).

This soup was good! I liked that it had a spicy kick to it. It was not my favorite black bean soup, (I like Amy’s better because it is a little chunky, which is how I like my soups) but I liked it a lot. So far, I have not been disappointed with ANY Pacific product I have received! GO PACIFIC!!!

In other news:

As you all know, in Honor of Thanksgiving being right around the corner, I will be posting something I am thankful for in every post. PLEASE feel free to join in in the comments section! So for this post:

I AM THANKFUL FOR: My fantastic (and gorgeous) Bridesmaids/best girl friends!!!!!

Here I am with all but one (Kara, who lives in TX) and my mom at the Running of the Brides! This is the day I bought my wedding dress!!!! All 7 of these ladies got there butts out of bed at 4am and headed to the ROB to wait for hours in the freezing cold (it was Febuary in BOSTON..bbrrrrrrrrrr!!!) with me to run, fight, and claw our way to the perfect dress!!!!

I have 8 Bridesmaids in total you can learn more about all of them and how I met them on our Wedding website.

These ladies are seriously the best BM’s and a girl could ask for!!!

My MOH, May actually made all of these hoodies for us for that day!!!! Mine had a veil!

I choose these girls because they are the best friends a girl could ask for and I can’t imagine standing at the alter on my Wedding Day without them beside me. They are all funny, incredibly smart, supportive and  caring; not to mention gorgeous…am I wrong?! . I know that I can always count on them when I need them and I would truly do anything for these ladies. I am so blessed to have such a great group of girl friends!!! I LOVE YOU GIRLS ALL SO VERY MUCH!!!!

Me and my MOH and bestie May!

Jill and I 4th of July 2008.

Kristie and I on my 25th Birthday!

Me and Lauren Spring 2007

Me and Melissa Fall 2009

Myself, Ibelis and Crystal, Summer 2009.

May, Kristie, Yours Truely, Kara Summer 2006.

Jill, Kristie, Me, Melissa at My “Year Til’” Party July 2009 (one year until our wedding!!!)

By Stephanie Hanson

Lately, there seems to be a big return to handmade and textile arts. I am in full support of this movement, and as everything in my life has to be about tea, I started thinking about ways to blend the two hobbies.

I’m a firm believer that any occasion can be turned into a tea party, so why not a stitching circle? After all, quilting bees were once great social occasions, and sewing circles still abound, so why not combine with another lovely social tradition? It’s a great way for friends to keep up with projects in an otherwise busy life while catching up with friends at the same time.

There are a few important considerations to think about when planning such a party. If snacks are to be provided, they need to be selections that will not leave oils and sticky residues on the hands that could be transferred to delicate fabrics. They also should not be anything that would stain. So, if those are all the qualifications that snacks should not have, what should they be? Hard cheese and crackers work well, as would mixed nuts. On the sweeter end, slices of apples pair well with cheese. Cookies work well as long as they are not too crumbly.

As for tea, white tea is nice because it is not as prone to staining, but Darjeeling should always be present for tea party purists. It might be nice to rotate the tea selection from meeting to meeting, as well as the role of host or hostess.

The space should have plenty of light. Natural light is best, if the event can be held during the day in a place with plenty of windows. Otherwise, there should be ample lighting that guests do not have to squint over their stitches. There should be comfortable places to sit, of course, but not so much that people sag as it is difficult to lean back and sew at the same time. Depending on the needs of the group, an ironing board, iron, sewing machine, and table are nice things to have but not necessary.

These ideas are not limited to just stitchers. It works well for knitters, lovers of crochet, or spinners. Maybe a tea cozy could be the first project?

Don’t forget to get the scoop from Stephanie’s blog, The Tea Scoop!

Time always seems to fly by at this time of year. No sooner are the leaves beginning to turn from green into brilliant shades of red and gold than we are rushing around gathering presents and keeping the mild panic that goes hand-in-hand with Christmas under a facade of festive cheer. It can be disorientating, if not irritating, to notice that already the shop shelves are bulging with advent calendars, crackers, mince pies and ‘great gift ideas’ all vying for the attention of our wallets. Whilst it is easy to regard the appearance of all this ‘Christmassy’ at this time of year as commercial and unseasonal, it is actually traditional to start preparing for Christmas in the early autumn.

Now is the time to make Christmas puddings and cakes so that they have reached a level of delectable maturity by December 25^th. But as pretty, ready-made cakes are so readily available, how many of us actually do this? I urge you to try to make your own Christmas cake this year, it is a lot less hassle than you may think, and you will reap the rewards in the form of a deliciously moist, richly fruited delight. I look forward to making my Christmas cake every October. It is a comforting, ritualistic way of welcoming in the winter months, and can be treated as a sort of gastro advent calendar, as you count down the time until Christmas with each weekly addition of alcohol.

I have tried to make my Christmas cake a modern twist on the classic, rich cake. Sour cherries, sticky dates and plump vine fruits soaked in Earl Grey tea impart an aromatic delicacy, whilst the addition of ginger wine fills the cake with a warm, fiery bite. Not a glace cherry or glug of sherry in site.

Ingredients

100g dried sour cherries, roughly chopped (these are available in most supermarkets)

800g mixed vine fruits such as jumbo Chilean flame raisins, crimson raisins and golden sultanas (Waitrose do a lovely 1kg vine fruit mix which is perfect)

250g pitted dates, roughly chopped

Grated zest and juice of 2 clementines

Grated zest of 1 lemon

4 tablespoons loose Earl Grey tea, or 2 tea bags

2 tablespoons black treacle

50 ml ginger wine, plus extra for feeding the cake

225g butter, at room temperature

225g soft light brown sugar

5 eggs, at room temperature, beaten

280g plain flour

2 teaspoons ground mixed spice

120g ground almonds

Preheat the oven to 170 degrees C, gas mark 3.

• To prepare the cake tin, Grease a 22cm/9inch round cake tin lightly with oil. Cut two discs to fit the base of the tin and another piece long enough to fit right around the sides with a slight overlap and a width an inch deeper than the height of the tin. Place one of the discs of paper on the base of the tin and brush lightly with oil. Place the long strip of parchment along the sides of the tin so that the edges touch those of the circular disc. Place the other disc of parchment on top
• Fold up a piece of newspaper so that it fits around the tin and secure with string.
• Mix the fruit in a large bowl with the treacle, clementine zest and juice and lemon zest. Bring 150ml of water to the boil, add the tea and brew for 5 minutes. Strain and stir into the fruit along with the ginger wine. Cover and leave overnight to allow for the fruit to soak up the liquid and the flavours to develop.

By Emily Jonzen

Rather than heading straight to the office for my regular segment this morning, I left bright and early to COEX for another one of their fabulous exhibitions (you can expect Dessert and Café shows to follow next week) to host on-site.

I’ll try not to get ahead of myself but hands down, this event is a Foodies paradise. First let’s start off with my favorite, the free take-homes! Looking through my bag of goodies, I not only have a smorgasbord of pamphlets, brochures and booklets, but I took a handful of bite size marshmallow candies, a mini container of ‘Sweet Skin Care Sugar,’ mochi rice cakes from Japan, a ‘Laughing Cow’ cheese souvenir, ‘Ronnefeldt’ tea bags, a 500 gram bag of ‘Super O’ning’ rice, Shinan ‘Solar’ sea salt, a 30,000won gift certificate for ITGO, domestic red cactus juice and whatever else I am too lazy at the moment to dig through.

Many of the products you could also purchase for up to 50% off so make sure to bring enough cash. Let me give you an example, you know the brand, ‘ZAK!’? These unique pieces of dinnerware founded by Irv Zakheim are currently sold in Kosney stores of Korea. I remember looking to purchase a set of plates for a friend’s birthday once and let’s just say I almost swallowed my own tongue! These items usually price at triple what you’d expect at supermarkets, around 8,000 to 20,000won and a limited stock of these products are being sold at this exhibit for 30-40% off…a great way to save on holiday gifts.

I try to prevent myself from actually buying anything but of course, I once again failed. Being selective and ruthless with exhibitors, I was however able to weasel some great bargains and even managed to get a 40,000 skin care set for free!  So except for some cash, make sure to come empty handed.

While walking through the endless rows in 2 separate halls (one for domestic products, the other for international, etc) staff members generously provided samples of companies looking to export or populate their products in Korea. Alcohol being one of the major focuses, you can stroll from booth to booth while sipping red/white wine by Grand Coteau, Myanmar’s lager and double strong beer, endless cups of sake from Japan’s corner and of course Korea’s staples soju and makgeoli from all ends.

Other samples that I really enjoyed, such as seafood crackers by Pekatan, Na Na Food’s dried fruit chips, and hangwa (traditional cookies), I made sure to ask questions about purchasing methods. Although most do bulk orders, they all relayed the hope of one day making their products a staple in our country’s supermarkets. And it wouldn’t surprise me if some of the products began to pop-up within the next few years…an interesting and prospective thought for the still ‘struggling’ range of varieties currently available in Korea