Christmas dinner (lunch, really) was a three-course affair. Soup and toasted pastries for the entrée, a mix of meats and vegetables for the main course, and a chocolate-hazelnut dessert, all accompanied by a nice bottle of Saumur. This is the table before we began our coma-inducing meal.

Paris Ve.

Dinner has just ended. The apple crisp turned out just right, and my worry was for nothing. I turn on the radio, and push myself away from the table, retiring to the living room with my glass. Tonight is the first night this week that I can rest and after a few minutes, my mind starts to lose to my stomach. I empty my glass of eggnog, and my eyes slip shut. The warmth of the fire, and the lingering taste of rum push me over the edge. I resolve to fall asleep.

“Don’t you fall asleep on me, in there!” my wife calls from the kitchen. Smirking, I reply “Don’t worry, hun. I’ll put the movie on when you come in here. Almost done?”

“Not yet. A few more pots. Somebody, didn’t use them to cook but managed to dirty them.”

I snicker.

“Did you say something? Hmm–wait till I cook tomorrow!”

I’m about to call out, when the music suddenly gets much louder. Pots clinking, she starts to sing. I know this; it means she’s feeling goofy.

“Sounds good, baby…” I call out, knowing that she hates that name, and that she knows she’s in the wrong key, has the timing all wrong, and doesn’t know the words. She moon-walks into the room, wearing her apron, and dances over to my chair. I pull her into my lap, and she snuggles into the chair with me. I lean over, giving her a peck on the cheek.

“Movie time?” I ask.

With a glint of mischief in her eye, she turns her head, like she is going to give me a serious kiss. I lean in, and in one swift motion, she licks me.

Have a Merry Christmas!

d.r.t.

It’s finally Christmas Eve~

Yesterday, my mother baked up a storm, while I washed, what I think is, every dish in the house. Every time I thought I was finished, she’d bring another thing, or a pile of things, for me to wash. So yesterday, in all, she made cream caramel, oatmeal cookies, breakfast, lunch, dinner, while me and my sister decorated Tuesday’s cookies with a ton of icing. Delicious.

Today, as everyone knows, is Christmas Eve. Yeah! Hehehe~ Tonight, I’m going over to my cousin’s house for the Christmas Family Party. Which is about thirty or so people, my grandparents, my dad and his two brother’s families, totalling 14. Plus my aunt’s family, which includes her parents, and her two brothers and their families, plus my other aunt’s parents and brother and sister. It’s a big house. But seriously, every year, the party is so fun, and it’s great just hanging around with family, and extended family~~

Tomorrow is Christmas, which means PRESENTS~~ and more partying =)

YAY~ *epically hyper today*

Currently: Working on my science laser eye surgery project. Teacher’s really know how to kill the point of a BREAK.

Reading: Nothing currently, but by tomorrow, I’ll have a wide range of choices~

Listening to: Turn it up by Stereos~~

A little history about this one:

Not long after Columbus first discovered the New World, Portuguese Fisherman were plying the waters off Newfoundland for codfish, which they preserved first by gutting, filleting and salting while still at sea and then by sun drying once back home. The Spanish meanwhile were introduced to the uses of salt cod at the same time by cooks in the South of France. 

Today, in both countries the strong briny tasting tender fish, remains a popular basis for appetizers and main courses.

 Salt Cod Fritters- Bolinhos de Bacalhau

Although they originated in Northern Portugal, these golden fritters are now served throughout the country.  Accompany these with Piri- Piri ( Hot Sauce) or a few lemon wedges.

Here is the recipe, I call this a 3 part recipe.

 Here are the ingredients:

½ lb of boneless salt cod, soaked – see note below

2-4 potatoes boiled

2 Tablespoons of Olive Oil

1 small yellow onion minced

2 cloves of garlic finely minced

2 eggs lightly beaten

3 tablespoons of fresh parsley  Italian)

3 tablespoons of fresh cilantro (fresh coriander)

Pinch of cayenne pepper

Freshly ground black pepper to taste

Milk if needed

Olive oil or vegetable oil for deep-frying

For this dish to come out right you must first soak the cod-fish to rehydrated it for at least 3 days before using.  In a bowl with cold water, then put the cod-fish, the following day remove the water, refill the bowl with cold water and add the fish, the following day you would do the same.

The soaking time will depend upon how heavily salted and how thick the cod is.  When the fish is ready it will be puffy and lighter in color.  Drain and go ahead as directed for your recipes.  When purchasing cod for this recipe or any other cod recipe I may post, look for filleted salt cod.

Some supermarkets that does carry boneless salt cod is Shoprite, Acme, and Pathmark.

Step One

Drain the Cod fish and place in a saucepan with water to cover.  Bring to a simmer over medium heat and cook until tender. Which should be about 10-20 minutes, Drain, and, when cool enough to handle, flake the cod, removing any bits of skin and small bones.  Pulse in a food processor until finely shredded, then place in a bowl.

Part 2 of step One

Combine the potatoes with water in another saucepan, bring to a boil and boil until potatoes are tender, which should be about 20-30 minutes.  Drain and when slightly cooled, peel and mash until smooth, then add to the salt cod.

Step Two

In a small sauté pan over medium heat, warm the oil.  Add the onion and sauté until tender, about 8 minutes.  Add the garlic and sauté for 2 minutes. Then add those contents into the bowl that has the cod and the mashed potatoes.

Fold in the eggs lightly beaten, parsley, and cilantro.  Season with cayenne pepper and black pepper. The mixture should be the consistency of firm mashed potatoes.  If it is to stiff, beat in to it a little milk.

Part Three

There are variations to this step, so I am going to give you both.

1. Form  mixture into small balls
2. Take two tablespoons and put some of the mixture and use the spoons to form small football shapes

Part Three

Final step

In a deep heavy frying pan, pour in oil to a depth of 2 inches ( 5cm) and heat to 375 degrees F. (190 degrees C) add the balls or football shapes a few at a time and fry until golden, about 4 minutes.  Using a slotted spoon, transfer to paper towels to drain.

You can serve them at once or wait till they cool off

Don’t forget the hot sauce.

Raspberry cream cheese breakfast muffins

• 1 3/4 c all-purpose flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 8 oz cream cheese, softened (1 package)
• 1/2 c unsalted butter, softened (1 stick)
• 1 c sugar
• 2 large eggs
• 1/4 c milk
• 1/2 teaspoon vanilla extract
• 1/2 c raspberry preserves

As a mom and full-time cook I am always on the hunt for delicious and exotic recipes to make for my family.  I love seafood, meat dishes, fish dishes, pork, you name it I am always ready to try it.  I don’t

Just look for main courses,   not at all, I am always on the hunt for appetizers, soups,  stews, deserts, cakes, pies,  breads, cookies,  you name it , I am always looking

Now what makes me a little different from most people who love to cook is that I am a Portuguese American, and how does that make me different you ask.  Anyone that has more than one nationality, will tell you that as a rule if you are a female, we are required to know how to cook at an early age.

Our mom’s start us young and with simple things,  to tell you the truth,  I knew how to cook by the time I was fourteen and I started late in life.

I always loved Portuguese food,  the smell, the taste, the ingredients, the process, it was a lot of fun. 

As I got older I discovered that most of the ingredients in those dishes, I had no clue what they were in English, but obviously my mother did.  So I did a little research and discovered that in fact they do exist.

So now I can translate any dish to English which makes me very happy, because now more people can enjoy the dishes that my mom and I have made for years.

I  live  in a small town in New Jersey.  My mom and dad had a small family restaurant that served excellent food for many years.  Everyday people would tell me and my sister, that they wished they could make that or the other recipe or they wished that the recipes were in English so that they could serve their families.

If you ever have been to Portugal or Spain, and wished you could make those dishes, boy do I have a treat for you,  I will be posting recipes on a daily basis.  Enjoy them as much as my family does.

The first recipe I am going to begin with today is Clams sautéed in White Wine sauce, or as I call it Ameijoas a  Bolhao Pato. I am also going to share a little history about this recipe and how it came to be.

Here is a picture for you of what I am talking about.

This dish is named after the nineteenth century Lisbon Poet, Bulhao Pato, a well-known  gourmand and today is a popular first course in the Capital’s many tascas and typical restaurants.  By the way Tascas are small corner Bars or dives where normally tourists don’t  enter.   They don’t know what they are missing, the food is excellent and cheap,  most of the times the prices are lower than most tourist restaurants, and the food comes in greater  quantities.

These are the ingredients that you will need:

½  cup of Olive Oil

5 Cloves of Garlic finely minced

Pinch of  red pepper flakes ( optional)

1 Tablespoon fine dried bread crumbs, toasted ( optional)

3 lbs of small clams preferably Manila clams , well scrubbed.

½ cup of dry white wine

1 cup of water

¼ cup of fresh Parsley finely chopped

¼ cup  of chopped fresh cilantro ( fresh coriander)

In a large sauté pan over medium heat, warm the olive oil. Add the garlic, the Red Pepper flakes and if using the bread crumbs. Add the bread crumbs and sauté until softened and pale gold., or about 5 minutes.

Add the Clams, wine, and water.  Cover  and cook until the clams open, about 5-10 minutes, depending on the size of the clams.  Discard any clams that did not open

Transfer the clams and pan juices to  warmed soup bowls, dividing evenly.  Sprinkle with the parsley and the cilantro and serve at once.

As you can see it is a pretty simple recipe.

I will be posting more recipes everyday.  If by some chance you are Portuguese and there is a recipe that you like and would like it translated so that you can make it, leave me a comment , since I come here everyday and check it.

Hope you like it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I’m writing, I say

But, of course, the day

is still bright, early, and new.

I’ll cook some pancakes up,

And pour juice in your cup,

And pray the interruptions are through.

I’m writing, I say

I have no time to play,

But the dogs need walked once more.

As soon as I’m through,

I’ll clean a room or maybe two,

Then I can write until four.

I’m writing, I say

But there are bills that need paid,

So, forgotten errands take up more precious time.

I’ll run to the bank,

Put gas in the tank,

And pray the late fees will not feel like a crime.

I’m writing, I say

But there are dirty dishes in the way,

And the hamper has overflowed to the floor.

So I’ll do a load of each one,

Knowing they’ll never be completely done,

While I envy the single old lady next door.

I’m writing, I say

But, once again, without delay,

Another interruption is ringing the bell.

So, I’ll answer with a smile,

And chat for a little while,

Pretending my life is just swell!

I’m writing, I say

But everyone is on their way,

And dinner will not appear on its own.

Even though the day is almost done,

There is still writing I have not begun,

So, I’ll sneak off to a quiet room to be alone.

I’m writing, I say

Please, Go Away!

As I watch hopeful eyes turn bluer than before.

My heart-strings feel a painful tug,

When his small voice says, “I just wanted a hug.”

And I realize not every interruption is a chore.

The CaliBowl is a revolutionary new dish designed to keep the food on track from the bowl to your mouth rather than taking a tumble onto the table or floor. The bowl is designed at an angle which pushes the food onto your utensil (or dip scooping device), avoiding any spillage or overflows. Like a wave, it pushes all the food back onto whatever you’re eating with. They’re durable, unbreakable, and come in tons of bright, fun colors. And starting at only $13.99, their prices won’t break your bank either!

Flame XTD 1.5 EPA Wood Stove Review

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*** Product Information and Prices Stored: Dec 20, 2009 18:50:42

So you’ve survived the cleaning of your counters. Great! These next few steps will require an honest look about your kitchen and an honest appraisal of your culinary skills and commitment to cooking. Not if you will cook, but how you will (or do) cook. Remember to use small steps!

4. If you have a dishwasher (or dishpan under your sink) and it’s now filled with dirty dishes, now is the time to get it running.

like cabinets, appliances and floors. a fixing gentle up abrasive. energy If and you’ve use completed a the bunch dishwasher of is your done, dishes open away—then the move dry-cycle—it your eats culinary up skills to and keep let your the dishes are clean, you’ve won a large portion of the battle to keep your kitchen and an honest assessment of what you have but haven’t used in God-knows-how-long. Useful, yes. In your life? Maybe not. Be honest and be brutal. You’ll end up with kitchen appliances that you love and that are useful, not clutter.

6. Now look at your sink. How grimy is it? Take a look at fixing up the faucet and inside of the sink and start washing. Dry them quickly and put the dishes cool *briefly* before putting them away. Do the last step quickly—if you keep the dishwasher empty when the dishes away—then move your dishpan to its spot under the sink and use a gentle abrasive. If you have and when you’ve completed the whole sink, rinse the remainder down the drain. Regardless of what you have a dishwasher (or dishpan under your sink) and it’s now filled with dirty dishes, now is the time to get sparkling clean.

You don’t have a cleaner on hand to do it, sprinkle a good steel wool pad, but do use a gentle abrasive. If you have and when you last used the item(s). If you don’t have a cleaner on hand to do it, sprinkle a good scrub, pull out the window cleaner and a dry rag. Shine up the larger areas like cabinets, appliances and floors. an haven’t honest used look the at counter your (or dishes do) are cook. clean, Remember you’ve to completed cooking. the Not faucet if and you kitchen don’t organized. plan If to you’ve cooking.

survived Not the if dry-cycle—it you eats don’t up have with too the many window things cleaner that and bad inside boy of out! Organizing If Your you’ve Kitchen, won we’ll a look at your sink. How grimy is it? Take a look at fixing up the larger areas like cabinets, appliances and floors. use bunch it of all sink out (if and it’s now filled with dirty dishes, now is the time to get it running. Put the detergent in and set that baby to “pots & pans.

Kitchen sinks can be found in every home and are one of the most popular kitchen appliances used on a regular basis. They can be defined as having a bowl-shaped figure and made out of a variety of durable materials, including stainless steel and porcelain. Kitchen sinks are ideal for washing hands and dishes, but can be used for a number of household chores.

The history of kitchen sinks dates back to the prehistoric times when these basins were made out of big rocks, which were formed from centuries of rainfall. The actual use of these sinks can be traced back to a time where civilization took on a more proper form.

Kitchen sinks were used to wash clothes and dishes and could be made from a variety of materials. The type of materials used were respective to the region. Depending on the region where the sinks were made, soapstone, stainless steel and heavy stone were some of the most common materials used. Nickel, silver and copper were the first materials used to make sinks for wealthy homeowners. These are no longer the preferred materials for modern-day sinks.

Perhaps one of the greatest additions to kitchen sinks was the invention of running water, which was established during the mid-19th Century. From this point forward, sinks began adding different features, such as corrosion-resistant and lightweight materials. Nowadays, homeowners can find sinks in virtually any material and style they desire.

Oftentimes, it is kitchen sinks that homeowners will choose first when remodeling or updating their kitchen. Sinks have grown with the needs of people, so modern sinks can be found with two or three bowls. Double-bowl sinks have two bowls where one is used for soaking dishes and the other is used for rinsing dishes. Triple-bowl sinks have three bowls, with two being for everyday uses and one being for the garbage disposal. You can even choose the depth of the sink, with deep bowls being ideal for washing large pots and pans or maneuvering multiple dishes while cooking.

Not only is the size and structure of kitchen sinks important, but so are the materials they are made from. Most commonly, sinks are found in stainless steel. Stainless steel sinks are appealing to buyers because they are versatile, easy to clean and easy to install. The disadvantages to stainless steel are that it can scratch easily or dent with little force, a common issue found when washing larger dishes.

Acrylic is another popular option and holds up well to stains and frequent use. In fact, some styles of acrylic sinks have built-in germ fighting agents that help ward off stains. Older homes often have porcelain sinks, which are appealing to the eye because of their clean, sparkly shine. Porcelain however, can be cracked from washing heavy pots and pans. Finally, kitchen sinks can be purchased in solid-surface materials, which are easy to match to any kitchen color. These sink surfaces keep scratches and stains to a minimum.

How can I get Madonna to come to my house to do the holiday dishes!? (This is from a preview of her upcoming Dolce & Gabbana spring ad campaign.)

Kazakhstan also spelled Kazakstan, is a country that stretches over a vast expanse of Asia, and a former republic of the now extinct USSR.

Given the unique natural beauty and rapid growth of inbound tourism, Kazakhstan government pays a great deal of attention to the promotion of its tourist potential abroad and participates in international travel fairs and exhibitions all around the world on the regular basis. The World Travel Market in London is one of the most important annual events in the tourist sphere for Kazakhstan and that is why Kazakhstan has been taking part in this established exhibition since 2001.

Kazakhs are very hospitable and like to meet guests they dont have any objections to receiving uninvited guests that is why if you come home to a Kazakh unexpectedly he will be glad as if you were invited. Respect to older people, peacefulness and tolerance brought up from childhood are national features of Kazakhs. That is why in Kazakhstan there were never conflicts on ethnic or confessional grounds and many people of different ethnic and religious origins of the world live and work peacefully here. In order to learn customs and traditions of Kazakh people and to explore Kazakhstan we invite you to visit our beautiful country.

In general Kazakhs prefer meat dishes. Favourite national dish of Kazakhs is beshbarmak. Beshbarmak is cooked of lamb, horse meat, beef and dough. Such dishes of horse meat and of course, mares milk are favourite. Medicinal drink mares milk has curative qualities and effect and is used for treatment of lung and intestinal gastric illnesses. Taking into account that peoples of more than hundred nationalities live in Kazakhstan, cuisine of Kazakhstan is diverse. People here love national dishes of Russian, Ukrainian, Uzbek, Korean and European cuisine. In many cities of the country there are many restaurants and cafes where you are offered the variety of dishes of the national, European and other cuisines.

West Kazakhstan is situated on the crossroads of the European and Asian continents in the basin of the Caspian Sea, the Volga and the Ural. It is the location of the world second deepest depression that of Kargije lying 132 m below sea level, remarkable chalky rocks. One can find here fine areas rich with game which promise good hunting, can entertain ideas of good luck in angling, in water sports. Tremendous scientific interest present reserves and monuments.

North Kazakhstan has everything landscape and climatic conditions. Health resorts offer fine rehabilitation opportunities while natural preserves Kurgaldzhino and Naurzum would be quite interesting for amateurs tourist.

Central Kazakhstan displays to perfect advantage one of the largest lakes of the world, the lake of Balkhash supplemented by a unique mountainous and forest oasis. The area harbours plenty of memorable places exhibiting various archaeological and ethnographic relics.

East Kazakhstan is represented by the Altai and its wooded foothills, the river of Irtysh and such lakes. Fairly rich are flora and fauna of the region.

“Cooking is easy. Doing dishes is hard.”

I went to my future in-laws for the holidays . The food itself was good and was done all at the same time, a problem that a lot of us fuss about on these types of holiday occasions.

While preparing this meal, my future mother in-law started talking to me about wedding dishes. Well, we all know my story about the dishes at the hall and how it is being resolved. So does she.

For the holidays, she had bought these plastic, but “looks like real” dishes from a warehouse club, not sure which. They are white with blue and silver trim. They are kind of cute, but they still feel very plastic and not very nice to have with a more formal meal – at least as far as I am concerned. She also bought plastic, but “looks real” silverware and serving utensils. Not only do they feel flimsy in your hand, but on first try to use any of it, I broke a fork picking up a soft piece of fruit.

She insisted that these would be a great idea for the wedding for the simple reason that she found them and she doesn’t want to do dishes. Well, they are not, and have never once asked her to do dishes at my wedding – I will have people to help me with that sort of thing. Unfortunately, my fiance knew about these before-hand and did not tell me, so I was totally blindsided.

The even better part of these dishes is that the small dishes and the dinner plates come in sets together and you cannot separate them. Trying to be nice and not knowing this, I asked if you can just buy the small plates for appetizers and wedding cake.  She said no, but asked why I wouldn’t want to have the plates for dinner too.

Hmmm . . . what reason would I have. . . I picked a place that had dishes and a dishwasher for a reason, but I think that she doesn’t get it. My mother and I have come to the same conclusion: it’s nice she wants to contribute, but contribute to something that needs to be paid for, not something we already have.

Not wanting to fight over it, I simply told her that if she wants to buy little plastic plates for appetizers and cake – she can, but I don’t want the big plates.

After asking my fiance to give me a heads up on coming attractions in the future, he commented, “She probably will forget all about these when she finds her next great idea.”

I have a feeling this is only the beginning.

Another list that will come in useful is this directory of kitchen utensils (from the Brown University Health website). Enjoy!

Basic Cooking Utensils for the Dorm Kitchen:

• 2 microwave-safe mixing bowls, 1 large and 1 small
• 9″ x 9 ” baking dish
• 2 sharp knives, 1 paring knife, and 1 larger knife for chopping, dicing, etc.
• Liquid and dry measuring cups
• Measuring spoons
• Small cutting boards (2)
• 1 wooden spoon
• 1 rubber spatula
• Can opener
• Bottle opener
• Small hand grater or electric chopper
• Aluminum foil
• Plastic wrap, graded for microwave use
• Ziplock bags
• Sponge
• Colander
• Paper towels, Plastic plates, Napkins, Eating utensils, Glasses, Cups
• Potholder
• Dishtowel