homemade &laquo; WordPress.com Tag Feed http://en.wordpress.com/tag/homemade/ Feed of posts on WordPress.com tagged "homemade" Sat, 25 May 2013 05:04:01 +0000 http://en.wordpress.com/tags/ en <![CDATA[FOOD FOR Thought--- we bond over food!]]> http://theeefword.wordpress.com/2013/05/23/food-for-thought-we-bond-over-food/ Thu, 23 May 2013 23:43:55 +0000 Aliyah A. http://theeefword.wordpress.com/2013/05/23/food-for-thought-we-bond-over-food/ Food is such an integral part of my life! HA! Yes, a Foodie since birth I must say…

but seriously I noticed how often my friends and I plan to catch up over breakfast, lunch and or dinner! We are either taking an adventure out to explore new restaurants or scheming to practice preparing a new dish!

Yesterday two of my close girlfriends and I decided to have a dinner and movie night! Which turned into me preparing the meal for them, which I  of course did not mind because I find cooking therapeutic and well quite simply I love those beautiful gals!

**DRUMROLL** Without further ado;

STUFFED BELL PEPPERS 

ground turkey, black beans, sweet corn, cherry tomatoes, onions, minced garlic drizzled with lime sprinkled with cheese and seasoned to taste!

ground turkey, black beans, sweet corn, cherry tomatoes, onions, minced garlic drizzled with lime sprinkled with cheese and seasoned to taste!

Once again I apologize, I don’t usually measure the amount of the ingredients used , I season to taste. 

Ingredients:

  • Cumin
  • Cayenne Pepper
  • Chili Powder
  • Pico De Gallo seasoning
  • Black Pepper
  • Bell Peppers
  • Cherry Tomatoes
  • White Ground Turkey
  • Black Beans
  • Lime
  • Minced Garlic
  • Red Onions
  • Sweet corn (bought by the ear and boiled…. but you can use any sweet corn)
  • Soy Cheese (use any cheese you want)
]]> <![CDATA[DIY: Teacup candles]]> http://maddiecuttler.wordpress.com/2013/05/23/diy-teacup-candles/ Thu, 23 May 2013 23:38:03 +0000 maddiecuttler http://maddiecuttler.wordpress.com/2013/05/23/diy-teacup-candles/ imgfave.com

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Hope your day is going splendid… So this is a super cool do it yourself project I stumbled upon on pinterest.com. It is very Martha-Stewarty and turns out super cool!

Here’s what you’ll need:

Nested pans
Partially burned candles
Candy or candle thermometer
Tongs
New wicking
Teacups
Wick sustainers
Wooden skewers

How To:

1. In a small pan set over a larger pan of simmering water, melt down old candles; clip the thermometer to the upper pot, and keep temperature at about 185 degrees. Remove old wicks with tongs.

2. Cut a piece of wicking to the cup’s height plus 2 inches. Clamp one end to a wick sustainer; tie the other end around a skewer. Dip wicking and sustainer into melted wax to coat them. Remove and stick sustainer to cup’s bottom.

3. Pour in the wax, stopping 1/2 inch below the cup’s rim. Allow wax to set, about 1 hour. The candle will harden with a well in the center. To even it out, use another skewer to prick a circle of holes about 1/16 inch deep around the wick. Pour in melted wax until surface is 1/4 inch below rim. Cut wick.

So hopefully after you complete all of these pretty simple steps, you will have your super cool candle in a teacup!

]]> <![CDATA[La fable de la grenouille, du dinosaure, de la princesse et du similipapillon]]> http://frecklesanddaisies.wordpress.com/2013/05/23/la-fable-de-la-grenouille-du-dinosaure-de-la-princesse-et-du-similipapillon/ Thu, 23 May 2013 23:12:31 +0000 Jessica Morneau- Photographe http://frecklesanddaisies.wordpress.com/2013/05/23/la-fable-de-la-grenouille-du-dinosaure-de-la-princesse-et-du-similipapillon/ Tout récemment, pour la fête d’une princesse, les animaux ont préparé un festin. Tout a commencé par une quête à l’équipement de fête ; balounes, feux de Bengale,  chapeaux, cierges et trompettes. La liste était complète.

Tous rendus complètement fous de stress dû à une overdose de café glacé, ils ont fini par se rendre à l’épicerie d’à côté. Feuilles d’algue, tapis à rouler, concombres et saumon fumé. Le compte était bon : retour à la maison.

Au menu ce soir-là : Montagne de sushis homemade et bacchanale de fête. La grenouille avait apporté le riz, le papillon coupait les carottes, la princesse se faisait fêter et le dinosaure… le dinosaure prenait des notes. Les autres convives, dépourvus de chapeaux, eux, avaient apporté le vino.

Les préparatifs allaient bon train, sous des airs de Joe Dassin et dans une atmosphère ricaneuse et savoureuse quand soudain… Tan tan TAN ! Le saumon ! Tant pis… Ce seront des sushis au poisson cuit. Et ce fut la seule mauvaise péripétie.

Bon, ceci n’est pas une fable ordinaire… J’ai fait de mon mieux pour faire rimer le nécessaire. Pas sûre que Lafontaine serait ben ben fier. Mais bon que puis-je y faire ?

Ils s’attablent, ils roulent. Des gros rouleaux, des petits rouleaux… des fendus, des mous, des ben tight, des crunchy, des crochus. On parle encore de sushis ici, bien sûr. Bref, ils les ont mangés. ils ont bien aimé. C’est à recommencer. Crème glacée, crème glacée, crème glacée.

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]]> <![CDATA[Quick Recipe: Caramel Cookies]]> http://cupcakesonstmarks.wordpress.com/2013/05/23/quick-recipe-caramel-cookies/ Thu, 23 May 2013 22:28:29 +0000 CupcakesOnStMarks http://cupcakesonstmarks.wordpress.com/2013/05/23/quick-recipe-caramel-cookies/ I have not been able to bake in a very very long time, it seems! The past few weeks have been bonkers with having to pack up my apartment at school just to go home for three days before flying down to Florida for my summer internship! Obviously I have not had the time to bake with all this craziness but it feels so weird for me to not be baking. So, I tried to make something quick with whatever was leftover in my new apartment and this is how I made do!
I was planning on making cinnamon caramel cookies but there was no ground cinnamon (only cinnamon sticks) so I replaced that with pumpkin pie spice, admittedly not enough of it though (and I also made the cookies much larger than the recipe called for). Then again, the apartment doesn’t have any measuring cups and I had to guess about how much I needed for everything. But, this weekend I will try my best to remember to pick up measuring cups and find a new fun recipe to make! But here is the latest thing I have done.


photo 2

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Caramel Cookies

1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
sugar

In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well.
Cover and refrigerate 2 hours or till firm enough to roll into balls.
Shape dough into small balls about 3/4-inch in diameter.
Roll in sugar to coat.
Set cookies 1-inch apart on lightly greased cookie sheets.
Bake at 350° for 10 minutes or till the edges are lightly browned.
Cool slightly on pans, then remove to racks to cool completely.

]]> <![CDATA[Coconut - Chocolate Chip - Almond- Nature Valley Granola Bar - COOKIES!]]> http://thefetchingfoodie.com/2013/05/23/coconut-chocolate-chip-almond-nature-valley-granola-bar-cookies/ Thu, 23 May 2013 22:26:13 +0000 thefetchingfoodie http://thefetchingfoodie.com/2013/05/23/coconut-chocolate-chip-almond-nature-valley-granola-bar-cookies/ This slideshow requires JavaScript.

My idea of a good cookie has lots of flavor, is soft, slightly chewy, and must contain chocolate. Check these out.

Cookies

Chocolate chip cookies with dark chocolate chunks, almonds, coconut, and nature valley granola bars pieces. YUM!! They turned out wonderfully, fulfilling all of the essential components I desire from a cookie. The batch also made lots! About 5-6 dozen.

I made these when I had time and then froze them (after eating a few warm from the oven..). Now out of the freezer, I’m bringing them into work tomorrow. Nothing like a cookie Friday…

Cookies

Lots o’ Stuff Cookies!
Makes 5-6 dozen small/medium sized cookies.

Ingredients:
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 sticks butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
1 tsp vanilla
2 eggs
1 cup semi sweet chocolate chips
1 12oz bag of Hershey’s dark chocolate almond squares, roughly chopped
6 packets of Oats & Honey Nature Valley Granola Bars (12 bars), crushed
1 1/2 cups sweetened shredded coconut

Directions:
1) Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
2) In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3) Beat the butter and sugars in a large bowl on medium-high speed until fluffy and creamy. Then, add in the two eggs and the vanilla. Beat until well mixed.
4) Add in the flour mixture and slowly incorporate. Once the flour is starting to mix in, add in the chocolate and nature valley granola bar pieces. At this point you’ll probably need to switch to a sturdy wooden spoon. Add in the chocolate chips and the dark chocolate almond pieces. Stir until everything is evenly distributed.
5) Using a small cookie scoop or wooden spoons, scoop out the cookie dough onto the cookies sheets. Bake on the middle rack of the oven for 8-9 minutes, pulling them out right when they start to get a hint of light brown color.
6) Cool for a few minutes on the baking sheet, then transfer to a wire cooling rack. Continue until all of the cookies are baked.

Cookies

And there you have ‘em! Make the whole batch– they’ll disappear quickly!!

Enjoy!

What are you favorite sweet flavor combinations??  I’m thinking some sort of chocolate peanut butter caramel cookie next…

]]> <![CDATA[Ditch the soda. Date real food.]]> http://mindyourpeasnfood.wordpress.com/2013/05/23/ditchsodaeatfood/ Thu, 23 May 2013 22:21:05 +0000 Eat Mindful Food http://mindyourpeasnfood.wordpress.com/2013/05/23/ditchsodaeatfood/ photoI love food and I love to eat it. The experience of eating is something I cherish every day. And I consider myself pretty lucky. I get to eat really good and wholesome food. And I make time to cook or bake or just make food. Yes, it’s not always easy to be this connected to food daily, but my and my family’s health takes precedence. I believe farmers are our farmacists, and that good food is farmacy. My kitchen is an apocathery from which healing foods to sustain longevity are created and eaten. And being in the field of nutrition, I must practice what I preach. Don’t get me wrong, I’m not perfect. Who is? But we can always be better with our food choices.

So let’s take a can of soda. Sodas, especially sugar-sweetened ones, are getting a lot of press these days. Do I drink soda daily? No. Do I drink this on absolute occassion, yes, but I mean absolute… like MAYBE once or twice a month. I don’t have anything against soda other than it’s not food. It doesn’t offer me any nutritional benefit and is loaded with sugar. That’s right – If I’m going to have that soda, give it to me straight, no ‘diet’ please. Artificial sweetners aren’t in my little black book of nutritional go to’s… (I know what you’re thinking…food snob… I concur completely.)

Besides, by now you may be aware that a can of sugar-sweetened soda contains 140 calories thanks to voluntary labeling by industries like Coca-Cola (in the same breath, I’m no fool to their marketing ploys and public health tactics that fall short of anything sincere and concrete). Still, 140 calories, not too bad. Small change compared to the average calories we consume daily.

But based on all my years of experience in nutrition, who can honestly stick with just one can a day? Or one can per meal? Unfortunately for many, one can is one can too short. We love sugar too much. And drinking this is easy for very little reward. What I would like to propose is to eat these calories instead. Yes, EAT.

You’re eating but you’re constantly hungry right? You really want to shed a few pounds but they’re clutching on? You want to feel a little more energized, and you want this energy to stick around rather than come in ebbs and waves throughout the day? Sound familiar?

How about this – ditch the can and actually eat something? And I mean eat REAL food. You’ll get far more nutrients, and greater satisfaction. Your stomach will be happier that you’re not fooling it with pseudo-satiety thanks to all that soda carbonation, and your brain will get super excited to see real food in all its glory for you to nosh. Eating is SO much more exciting than drinking out a can (and environmentally-friendlier too).

I turn to these snacks daily, so why not give them a try? You can always pack these in a small cooler for the road, or keep a stash of ingredients in your work refrigerator. While it may take a few minutes to get these together, if you’re in the office, it will likely take you the same amount of time to walk to the vending machine, find enough quarters, bang on the machine for your coins to go through or the can to be released, and then walk back to your desk. For bigger bang for the buck, 140 calories gets you:

- One cup sliced apples and a tablespoon almond butter for dipping (145 calories)
- One medium banana, chopped and topped with 1/2 6oz tub plain non-fat Greek yogurt and a sprinkle of roasted coconut (155 calories)
- A strawberry and blueberry (berries are in season) almond milk smoothie (1/2 cup each fruit, 1 cup milk) (125 calories)
- 4-6 chopped dried apricots topped with 1/3 cup cottage cheese and drizzle of local honey (150 calories)

- 6 wheat/ grain crackers with 2 tablespoon low-fat cream cheese (or local goats cheese if you desire) topped with cherry tomatoes (coming to a farmers’ market near you), fresh basil (grow your own in a pot) and splash of balsamic vinegar.

So ditch the can and date some food! You’ll feel great and your body will love you for it.

Stay hungry my friends, and when you eat, do so mindfully.

Jessica Avasthi MS, RD, LD

Minding my Peas & Food

]]> <![CDATA[Homemade Hummus!]]> http://scripture4africa.wordpress.com/2013/05/23/homemade-hummus/ Thu, 23 May 2013 21:58:16 +0000 Christina http://scripture4africa.wordpress.com/2013/05/23/homemade-hummus/ Homemade Hummus!

I love hummus, especially with fresh, homemade flatbread!

]]> <![CDATA[DIY Flower Glasses]]> http://jessthetics.wordpress.com/2013/05/23/diy-flower-glasses/ Thu, 23 May 2013 21:31:04 +0000 jessthetics http://jessthetics.wordpress.com/2013/05/23/diy-flower-glasses/ <![CDATA[Husk]]> http://biteandsip.net/2013/05/23/husk/ Thu, 23 May 2013 21:07:14 +0000 daniellegadams http://biteandsip.net/2013/05/23/husk/
Husk, Charleston, SC. © Danielle Adams 2013
House rolls with pork infused butter from Husk, Charleston, SC. © Danielle Adams 2013
Bottle of Pinot Noir from Husk, Charleston, SC. © Danielle Adams 2013
TN Cheddar Pimiento Cheese, Crispy Ham and Bread-n-Butter Pickle Relish with House Made Benne Crackers from Husk, Charleston, SC. © Danielle Adams 2013
Red Wheat Egg Noodles with NC Blue Crab, Asparagus., English Peas and Cherry Tomatoes with Husk Manchego and Butter from Husk, Charleston, SC. © Danielle Adams 2013
Ambrose Farms Arugula, Marinated Beets with Citrus, Toasted Pecans and Milk Ricotta topped with Orange Blossom Honey from Husk, Charleston, SC. © Danielle Adams 2013
A Skillet of Cornbread from Allan Benton’s TN Bacon from Husk, Charleston, SC. © Danielle Adams 2013
Atlantic Grouper with Ambrose Farms Turnips, SC Shiitake and Broccoli in a Roasted Mushroom “Tea” from Husk, Charleston, SC. © Danielle Adams 2013

Husk, Charleston’s critically acclaimed restaurant, lives up to its reputation. This new hot commodity opened its doors to a Nashville location this week, as well. James Beard Award-winning Chef Sean Brock gives Southern cuisine a twist using all Lowcountry local ingredients and changing the menu daily to incorporate what is fresh. Everything we had was packed with flavor and my mouth is watering just reminiscing. I highly recommend getting reservations for Husk if ever in the Charleston or Nashville area.

]]> <![CDATA[Zucchini fritters with dill tzatziki ]]> http://laualexandra.wordpress.com/2013/05/23/zucchini-fritters-with-dill-tzatziki/ Thu, 23 May 2013 20:47:43 +0000 L.Alexandra http://laualexandra.wordpress.com/2013/05/23/zucchini-fritters-with-dill-tzatziki/ The weather has been everything but great this past week.
Rainy, gray and fairly cool.

It’s been especially frustrating because I’m meant to be working at an outdoor restaurant this summer…
So far I haven’t worked one day. Instead I’m sitting at home waiting for the weather to get better.
C’mon mother nature give us summer!

Since it’s not summery outside I’d thought I’d bring some summer inside by making zucchini fritters with dill tzatziki, insalata caprese and homemade garlic bread.
I got the original recipe for the fritters from the BBC Vegetarian Summer (2013) magazine.

For the fritters you will need (serves 4): 

IMG_5229

♦ 200g zucchini (courgettes)
♦ 1 tsp salt
♦ 100g ricotta
♦ 1 egg
♦ 2 tbsp plain flour
♦ 2 garlic cloves crushed
♦ Small handful basil and flat-leaf parsley
♦Olive oil for frying

1. Grate the zucchini, sprinkle with salt and then drain in a sieve for an hour.
IMG_52302. Rinse the zucchini and squeeze dry.
3. Whisk together the ricotta, egg and flour.
4. Add the garlic (I fried mine first so that it is more easily digested), basil and parsley.
IMG_52394. Season well with salt and freshly ground black pepper.
5. Mix in the zucchini.
6. Fry tablespoons of the batter in olive oil for 2-3 mins each side.
IMG_5243This is not exactly the best picture of the fritters but by the time they were done everyone was hungry so I only managed to take a quick snapshot.

For the tzatziki you will need:
IMG_5234♦ 1 crushed garlic clove
♦ 2 tbsp chopped dill
♦ 200g Greek-style yoghurt (I used Sauermilch)
♦ Squeeze of lemon juice

1. Mix all the ingredients with salt and pepper and serve with the fritters
(I used the left overs as a dip with carrots the next day)
IMG_5235

For the garlic bread you will need:
♦ Butter (room temperature)
♦ Garlic
♦ Salt and pepper

IMG_5240

1. Preheat your oven to about 150° on the grill option.
2. Place the butter onto a plate with crushed garlic and season with salt and pepper.
3. Use a fork to mix all the ingredients together and spread onto your bread.
4. Pop the bread with the garlic butter into the oven for about 10-15 min or until crispy.
IMG_5245(Some pieces are with my brother’s homemade pesto)

Lastly, I made a simple insalata caprese to go with the meal.
IMG_5242
It was not the most filling meal so I would suggest either making more fritters or adding something like meat into the mix too.
IMG_5246

Looking at these photos really makes me want to learn how to take professional looking pictures!
I’m always so jealous of other bloggers’ food photos.

And now I leave you to do a sun dance and to try and scare away the snow (!!!!) that’s meant to come tomorrow.
Sun filled good night wishes to you all.

]]> <![CDATA[A Girl and Her Teeth: One Woman's Battle to Avoid Fluoride]]> http://hippiestink.wordpress.com/2013/05/23/toothpaste-and-mouthwash/ Thu, 23 May 2013 20:43:50 +0000 hippiestink http://hippiestink.wordpress.com/2013/05/23/toothpaste-and-mouthwash/ <![CDATA[Gluten Free Pancakes (YUM!)]]> http://athomewithsara.net/2013/05/23/gluten-free-pancakes-yum/ Thu, 23 May 2013 20:21:50 +0000 saraedvardsson http://athomewithsara.net/2013/05/23/gluten-free-pancakes-yum/ So I decided to make some pancakes to cheer myself up. I haven’t made pancakes in a long time because I haven’t found a recipe that is gluten free – until now that is. I quickly did some research and then tried the recipe I’m now blogging about and it turned out delicious, even better than “normal” pancakes. What is more, they didn’t break! I usually have such a hard time making nice round pancakes, but this was just so easy.

Makes: 15-25 depending on size of you pan

Ingredients:

200 g Gluten Free Flour
2 eggs
500 ml milk
1 tbsp vegetable/sunflower/rapeseed oil

Method:

1. Put the flour and eggs in a bowl.
2. Slowly add the milk and whisk until a batter.
3. Mix well and leave to rest for 30 minutes-1hour (this time I was hungry so I didn’t wait and it turned out fine)
4. Put the oil in the pan and heat well.
5. Add the batter and cook until the pancake is easily lifted and turned around. Cook for another 20-30 seconds on the other side. (I have a gas hob so it is much hotter than an electric one so I only did about 20 seconds on each side)
6. Repeat until finished. Remember to stir the batter before adding it to the pan.
7. Serve warm!

photoEnjoy!

]]> <![CDATA[Recipe: Homemade Ketchup With Honey ]]> http://newzaholic.com/2013/05/23/recipe-homemade-ketchup-with-honey/ Thu, 23 May 2013 19:40:35 +0000 Newzaholic http://newzaholic.com/2013/05/23/recipe-homemade-ketchup-with-honey/ http://www.anoregoncottage.com/2011/03/updated-pantry-basic-homemade-ketchup/

I loved the ease of making our own ketchup and that I could control the ingredients and I was excited to share the recipe I used….

http://www.anoregoncottage.com/2011/03/updated-pantry-basic-homemade-ketchup/

Make Your Own Ketchup today! Using sugar instead of honey is still more healthier then store bought ketchup.

Newzaholic

 

 

 

]]> <![CDATA[Recipe: Sweet Chilli Pork & Chorizo Burgers]]> http://jamesvsburger.com/2013/05/23/recipe-sweet-chilli-pork-chorizo-burgers/ Thu, 23 May 2013 19:30:06 +0000 James Lees http://jamesvsburger.com/2013/05/23/recipe-sweet-chilli-pork-chorizo-burgers/ This recipe is great for warm Summer days (when we’re lucky enough to get them in Glasgow!). The pork is slightly lighter than beef and the sweet chilli sauce, chorizo and red onion really lift the flavour.

Enjoy this one outside, with an ice cold bottle of beer, cider or your favourite soft drink.

INGREDIENTS:

400g of pork mince
Salt
Pepper
100g chorizo sausage, finely diced (skin removed)
3 tbsp sweet chilli sauce
1 tsp dried coriander
3 tbsp breadcrumbs
1 onion, grated
1 red onion, finely sliced
1 beef tomato, sliced
1 egg
Applewood cheese, sliced (as much as you like)
Lettuce
Burger buns (we used the ‘Ultimate’ brioche buns store-bought from M&S due to time constraints, but you can also make your own. Please refer to the Halloween burger recipe HERE for a step by step on how to make our buns!)

(Makes 4 burgers)

*** BEFORE YOU START, PRE-HEAT THE OVEN. YOU’LL NEED IT AT THE END ***

The buns:

Slice each bun in half and place them face down on a dry frying pan, over a medium heat (as pictured below) until they are lightly toasted. Be careful, as these will toast quickly!  Remove and set aside

Toasting the buns

Toasting the buns

The patties:

Mix together the pork mince, chorizo, onion (not the red onion), garlic, sweet chilli sauce, coriander, breadcrumbs and egg with your hands. Season with salt and pepper and then shape and form into 4 patties.

Mix together in the bowl

Mix together in the bowl

Ready to cook

Ready to cook

Once prepared, fry the burgers in some oil for roughly 5-6 minutes on each side over a medium heat (or until done).

Cooking...

Cooking…

Build the burgers:

Layer the burgers as follows: bottom half of bun, lettuce, patty, applewood cheese, tomato, red onion, top half of bun. Spread a little more sweet chilli sauce on the top half of the bun before you place it on.

Wrapping the burgers in tin foil, ready for the oven

Wrapping the burgers in tin foil, ready for the oven

Once you’ve done this, lightly wrap the burgers in tin foil and place them on the bottom shelf of the oven for around 5 minutes. This will heat the entire burger a little more and further melt the cheese, meat, sauce and toppings all together for a great look and finish.

Done!

Done!

Finally, enjoy!

Tried our recipe? Let us know what you thought and send us a photo too! Contact us via e-mail, Twitter & Facebook here. You can also leave a comment below!

]]> <![CDATA[22 Natural Sore Throat Remedies to Help Soothe the Pain]]> http://gardengalbevy.com/2013/05/23/22-natural-sore-throat-remedies-to-help-soothe-the-pain/ Thu, 23 May 2013 18:34:59 +0000 gardengal bevy http://gardengalbevy.com/2013/05/23/22-natural-sore-throat-remedies-to-help-soothe-the-pain/

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sore throatA sore throat can be a royal pain in the uh…throat. Like blinking, we never notice how much we swallow until we start paying attention to it, and when it hurts like nobody’s business, it’s kind of difficult not to pay attention. But before you go getting down about how long you’re going to have to suffer with it, consider taking some action-relief may be close than you think. Below are 22 simple at home sore throat remedies that will help you get started on naturally soothing the ache.

Note: Do not give honey on its own or otherwise to children under the age of 1 year.

]]> <![CDATA[[23 May] Ura/hosho-maki sushi & hand-roll sushi homemade]]> http://nikko084.wordpress.com/2013/05/23/23-may-urahosho-maki-sushi-hand-roll-sushi-homemade/ Thu, 23 May 2013 18:16:06 +0000 Nikko Nguyen http://nikko084.wordpress.com/2013/05/23/23-may-urahosho-maki-sushi-hand-roll-sushi-homemade/ Không định viết bài về cách làm mấy cái này đâu tại tự thấy trình mình làm chả bằng ai lại thiếu nguyên liệu này nọ :( nhưng mà ngồi search trên mạng 1 hồi thấy cũng hơi ít bài viết về cách làm sushi cho người Việt với cả thích món Nhật quá đỗi nên hôm nay đành múa rìu qua mắt thợ 1 bữa vậy. Mình cũng hay tự làm sushi để ăn tại nhà vì ở nơi mình sống mấy nhà hàng Nhật giá vừa mắc mà lại không được ngon :(

Nói sơ qua về sushi, sushi là món ăn của Nhật Bản . Nhìn chung thì chỉ là cơm dùng với 1 hay nhiều thức ăn đi kèm nào đấy. Cách trình bày thì biến thể đủ kiểu nào là nigiri sushi ( cơm nắm lại thành hình chữ nhật rồi topping là 1 miếng thức ăn gì đấy tùy loại ), ura/hosho maki sushi (hosho maki thì ngoại hình trông rất giống gimbap của Hàn Quốc :”>, còn ura thì y thế nhưng lớp cơm ở bên ngoài, lớp rong biển ở bên trong ), hand-roll sushi ( Sushi tay cầm – cuốn giống maki thôi nhưng hình phễu cầm tay ăn được :v ) v.v Mình chưa có dịp sang Nhật, cũng chưa được thưởng thức nhiều món Nhật ( ở Việt Nam đi ăn sushi vẫn thuộc dạng ăn đồ cao cấp huhu ) nên tầm hiểu biết về ẩm thực Nhật còn hạn chế lắm. Chỉ dám nói tới đây chứ không dám phịa thêm. Kẻo bị gạch ngói văng vào mồm :) )

À thường sushi bên Nhật rất chuộng ăn với mấy đồ tươi sống như cá, thịt, bạch tuộc, mực v.v. Những ai chưa ăn đồ sống bao giờ mà nghe tới sushi cá hồi tươi sống đại loại kiểu gì cũng lạnh xương sống. Lúc đầu mình cũng lạnh :) ) Lần đầu tiên mình được ăn sushi phải nói cảm xúc kiểu hồi hộp xen lẫn lo sợ: Sợ tanh dễ buồn nôn, sợ khó ăn, sợ đau bụng, sợ đủ thứ :) ) Nhưng công nhận sau khi bỏ được nó vào mồm thì chính thức yêu món này luôn. Miếng cá tan ngay trong miệng, ngọt, béo, cay nồng ăn rất thích. Mình đảm bảo KHÔNG TANH, KHÔNG KHÓ ĂN đâu. Còn về vụ đau bụng thì mình chưa bị anh Tào hẹn gặp bao giờ. Cách làm sao để không tanh và ăn vào không bị đau bụng của người Nhật mà mình học lỏm được thì mình sẽ chia sẻ tiếp theo đây.

Cơ mà trước khi đi vào nội dung chính thì mọi người xem hình trước cho biết sushi nó tròn méo như nào đã nhé:

Salmon sushi roll

Salmon sushi roll

Beef maki sushi roll

Beef maki sushi roll

hình chỉ mang tính chất minh họa vì mình cuốn chả khéo nơi nên hình hơi xấu nhỉ. Ở mấy nhà hàng, đầu bếp người ta cuốn tròn ra tròn mà vuông ra vuông trông thích lắm chứ không có thế này đâu T^T

Dụng cụ làm sushi:

  • Nồi cơm điện
  • Lon đong cơm ( Mình dùng lon sữa ông thọ đong cơm quen rồi nên cứ bày thế =)) thông cảm )
  • Muỗng canh( miền trung mình thì hay dùng là vá múc canh )
  •  Mành tre ( nên bọc nilon cái mành lại – loại bọc thực phẩm ấy để còn làm uramaki chứ nếu không trong lúc bọc, cơm dễ dính vào mành tre thì phiền )
  • 1 bộ dao thật bén + 2 thớt ( 1 để xắt đồ sống, 1 xắt đồ chín )
  • 1 cái khăn ướt ( Lúc cắt sushi xong miếng nào thì dùng khăn lau dao lại 1 lần cho để lần cắt sau cơm khỏi dính mà bị bể )
  • 1 đôi găng tay nilon ( Dùng để trải cơm và cuộn cơm cho nó vệ sinh vì làm đồ sống với cả tránh mồ hôi tay )

Bây giờ thì mình sẽ bày cách làm tham khảo 1 số loại sushi ( Bữa nào mình sẽ update hình nigiri sushi sau vì chưa có thời gian làm )

PHẦN 1: Cơm
Đây là phần quan trọng BẮT BUỘC phải có trong món sushi nên bạn nào quên nấu cơm thì chịu khó ăn kiểu sashimi vậy =)))
Như mình nói lúc nãy Uramaki sushi trông rất giống gimbap HQ nhưng thực ra hình thức thì giống nhưng cách làm cơm khác hẳn.
Cơm để làm gimbap khi nấu xong thì sẽ được trộn với 1 ít dầu vừng và muối ( Dầu vừng có tác dụng làm giảm vị tanh của lá rong biển đó ). Có người còn rắc mè vào nữa. Còn cơm để làm sushi thì sau khi nấu xong, lúc đợi cho cơm nguội thì sẽ được trộn cùng với hỗn hợp giấm-đường-muối nên sushi sẽ có vị rất dễ ăn. Nếu có điều kiện chọn gạo Nhật và 1 cái thau gỗ của Nhật để trộn cơm nữa thì tuyệt cơ mà có gì dùng nấy như mình cũng không sao :) ) Mình cho cơm vào tô sứ trộn cũng được. Tránh trộn trong thau kim loại vì giấm có tính axit nên rất dể xảy ra mấy phản ứng hóa học làm ảnh hưởng trực tiếp tới cơm của mình.
Cách pha hỗn hợp giấm đường muối như thế nào thì mình cứ canh: Nấu 2 lon gạo – 3 muỗng canh giấm – 1 muỗng canh đường – nửa muỗng canh muối. Thường thì mình cứ pha xong ước chừng rồi trộn vào cơm đến khi nào thấy cơm tơi ra và ẩm đều là được. Không nên trộn ướt cơm quá kẻo cơm không dính được vào nhân.

PHẦN 2: Nhân ( Thịt, cá, rau củ quả các thể loại )
Phần quan trọng không kém.

Nếu muốn làm sushi đồ sống thì các nguyên liệu sống bắt buộc phải tươi, thịt phải chắc và không bị xỉn màu. Như cá hồi  mình mua từ siêu thị về còn tươi nên có thể cắt ra ăn được luôn. Nhưng nếu mua về mà bỏ vào ngăn đông xong hôm sau lấy ra rã  thì rất dễ bị ươn vì dính nước dẫn tới việc có mùi tanh khó chịu ( hoặc 1 số loại cá như cá ngừ, thịt bò bản chất đã có mùi tanh hơn hẳn cá hồi ) và thịt cá cũng bị bở nữa. Xử lý bằng cách pha nước giấm loãng cùng với muối rồi ngâm tầm 10 phút cho bớt vị tanh và muối giúp thịt săn lại xong đem ra sử dụng.
Cách cắt thì đa số thịt, cá nên cắt theo thớ ngang để thịt được mềm. Bỏ vào miệng nhai 1, 2 phát tan ngay. Cắt cá nên dùng dao bén vì thịt cá rất mềm, cắt không nhanh tay với dứt khoác là thịt bị vỡ ra hết. Nếu cắt thịt, cá v.v. để làm sushi thì tùy loại. Làm maki thì cắt thanh dài or cắt khúc nhỏ hơn sashimi tý, làm nigiri thì xắt mỏng tầm 2,3 mm.

Các nguyên liệu chín chẳng hạn như thịt cua, trứng rán v.v thì mình cũng không có gì để nói nhiều. Thắc mắc cách rán trứng để làm sushi thì có thể tham khảo lại tại link này : http://nikko084.wordpress.com/2013/05/05/6-may-omuraisu-omelette-rice-tamagoyaki-egg-roll-omelette-recipe/

Rau, củ quả để làm sushi thì cũng đa dạng nhưng mình hay làm cũng như hay thấy người ta làm loanh quanh mấy thứ như cà rốt, dưa leo, rau mầm, xà lách, củ cải vàng, rau cải luộc đại loại vậy thôi. Nói chung thì ai muốn tăng cường rau rác thì cho thêm tùy thích.

PHẦN3: Cách cuốn sushi ( Mình rất tiếc mấy phần thực hành lẽ ra phải có hình từng bước cho trực quan nhưng mỗi mình làm nên chả thể chụp được )
Maki sushi:
Trải mành tre ( đã được bọc nilon ) ra, cho lá rong biển lên trên ( thường lá rong biển loại lớn mình sẽ cắt đôi ra để dùng 1 nửa thôi. Vậy nên mình sẽ cuốn cơm theo chiều dọc chứ không cuốn theo chiều ngang để 1 cuộn chỉ dài đủ 3-4 miếng sushi cho vừa 1 người ăn ). Đeo găng tay, nắn 1 nắm cơm tròn to vừa lòng bàn tay. Đặt cơm vào giữa lá rong biển. Dùng các đầu ngón tay tán cơm đều và dùng đốt giữa các ngón tay để ấn cơm dính vào lá rong biển.

1.Hoshomaki :

Sau khi đã trải đều cơm, cho nhân vào rồi bắt đầu cuộn. Khi cuộn nhớ nắn kỹ để cuộn cơm được chặt. Sau khi cuộn xong, để im trong 5->10 phút cho phần rong biển thực sự dính chặt với cơm thì hẳn mang ra cắt khoanh.

Mixed hosho maki sushi roll

Mixed hosho maki sushi roll

Cái này đường kính phải tới 7-8cm. Mình cuộn xong cũng rã cả tay =)) Nhân gồm cá hồi, dưa leo, trứng, thanh cua.

2.Uramaki:
Cách làm tương tự nhưng sau khi trải và nén cơm dính đều lên mặt rong biển thì rắc mè đều lên mặt cơm rồi lật ngược lại để mặt cơm tiếp xúc với mành tre ( Cơm bây giờ có nhiệm vụ làm vỏ thay cho lá rong biển nhé ). Cho nhân vào rồi cuộn như bình thường. Uramaki cuộn xong có thể cắt khoanh được ngay.
Còn loại Ura lai với nigiri như kiểu cuộn xong còn cho thêm nhân ở ngoài để làm topping thì có thể bỏ bước rắc mè rồi cuộn. Cuộn xong thì xếp nhân lên trên dọc theo chiều dài. Lấy miếng bọc ni lon bọc hết lại ( để cho dễ cắt ) rồi dùng mành tre nắn xuống cho phần topping dính chặt vào cuộn cơm. Lấy dao cắt khoanh rồi hẳn gỡ lớp bọc nilon ra ngoài.

Salmon ura maki sushi

Salmon ura maki sushi

1 loại là uramaki phiên bản bt và 1 loại lai giữa ura và nigiri. Lần này mình thay mè rang bằng đậu phụng rang để thử vị mới. Kết luận là cũng thế =)) Cá hồi với bơ thì khỏi phải bàn rồi. Bao ngon :) ) Nhân tất nhiên chả có gì khác ngoài bơ với cá hồi. À mình còn cho thêm tý dư leo xắt sợi nữa cho đỡ béo :”>

Hand-roll sushi:
Chỉ là biến thể của hoshomaki sushi thôi nên cách làm tương tự. Chỉ có điều đặt cơm + nhân vào rồi cuộn chéo tạo hình cái phễu. Sushi cầm tay thì không cắt khoanh. Cuộn xong cứ thế cầm ăn.

Grilled Scad w teriyaki sauce hand-roll sushi

Grilled Scad w teriyaki sauce hand-roll sushi

Nhà có sẵn cá nục nên thử nướng với sốt teriyaki rồi ăn xem mùi vị thế nào. Rất ngon đó ạ :x
Nhân gồm: cá nục, trứng rán, củ cải vàng, cà rốt, dưa leo, xà lách :x

Nigiri sushi:
Loại này không dùng mành tre. Đeo găng tay vào. Lấy 1 nắm cơm nhỏ. Nắm chặt lòng bàn tay lại tạo hình bầu dục cho miếng cơm. Vừa xoay vừa nắn 2 đầu cho miếng cơm được chặt và thành hình. Lấy 1 ít wasabi ( mù tạc ) chấm lên giữ miếng cơm để tạo chất kết dính lẫn át vị tanh rồi đặt topping (là thịt, cá, tôm v.v) lên trên cùng. ( Tôm trong sushi thường ăn dạng chín đã được luộc rồi. Thế nên khi luộc tôm để tôm được thẳng, trước đó phải  xiên que tăm từ phần đầu cho đến đuôi. Luộc xong mới rút tăm, lột vỏ và dùng dao xẻ giữa con tôm từ phía bụng ( không phải phần lưng trên nhé ) để rút chỉ đen ra. Rút xong thì đặt tôm lên nắm cơm như bình thường )
Topping như trứng , thanh cua, bạch tuộc v.v. vì được cắt miếng dày nên phải dùng rong biển buộc lại.

PHẦN 4: Cách ăn:
Sushi được ăn kèm với nước tương ( xì dầu ), wasabi ( mù tạc ) và gừng đỏ ( Gừng xắt lát mỏng ngâm kèm với giấm đường muối và ít nước luộc củ cải đỏ để tạo màu )
Sushi thường ăn với các loại thịt cũng như hải sản sống có tính hàn cao nên để tránh bị các bệnh về đường ruột thì người Nhật dùng với mù tạc và gừng. Gắp 1 miếng sushi chấm với ít nước tương hòa chung với mù tạc rồi ăn. Xong rồi lại nhai 1 lát gừng nữa thì rất tuyệt.

Salmon ura maki

Salmon ura maki

Mixed hosho maki sushi

Mixed hosho maki sushi

Hự to quá nên phải cầm bằng 5 ngón tay mới ăn được =)) yên tâm tay mình vệ sinh sạch lắm rồi.

]]> <![CDATA[5 Places to Dine Outside This Memorial Day Weekend]]> http://becomingbklyn.com/2013/05/23/5-places-to-dine-outside-this-memorial-day-weekend/ Thu, 23 May 2013 18:12:54 +0000 becomingbklyn http://becomingbklyn.com/2013/05/23/5-places-to-dine-outside-this-memorial-day-weekend/ I find it thrilling to dine al fresco. There’s nothing better than sitting outside in the sun while snacking on fish tacos and margaritas or a hearty cheese plate and a glass of rose. Of course, I have some go-to spots to hit up when the weather is nice enough. Check out my fave five this weekend.

1. The Good Fork

The backyard at The Good Fork almost feels a little zen-like. It’s very green and relaxing, but even more relaxing when you’re drinking their spicy bloody mary. The Korean Steak and Eggs is a fan fave too.

Gran Electrica's backyard

Gran Electrica’s backyard

2. Gran Electrica

This Mexican spot in Dumbo might have one of the best backyard spaces in the city. It’s so comfortable, you could sit back there for hours. And when you taste the margaritas, you’ll certainly want to. I recommend ordering the ceviche, fish tacos, and definitely the guac.

3. Frankie’s 457

Frankie’s is always a spectacular experience, but when you can sit outside, it’s even better. They have a beautiful backyard space with little wooden tables that will make you sigh. I suggest getting a pasta dish– preferably the cavatelli or gnocchi. AND don’t skip the cocktails.

4. Sunburnt Calf

Another spot I regularly hit up for brunch. They’ve got an “endless” brunch deal you won’t be able to resist: unlimited bloody Marys, mimosas, or beer plus a brunch entree for $25. I always get the garlic tomato rice bowl (and lots of bloody Marys). The backyard space opened last summer and there are a few tables on the sidewalk for people watching.

Maison Premiere's backyard

Maison Premiere’s backyard

5. Maison Premiere

Cocktails + Oysters + Outdoor Space = Dinner Win. I was at Maison Premiere last night, and found they just opened their backyard space, and it’s gorgeous with lots of hanging greenery and little white tables. They’ve got a long list of potent absinthe cocktails and a menu of super fresh oysters too.

]]> <![CDATA[DO IT YOURSELF FIRST AID ANTISEPTIC OINTMENT]]> http://gardengalbevy.com/2013/05/23/do-it-yourself-first-aid-antiseptic-ointment/ Thu, 23 May 2013 17:53:46 +0000 gardengal bevy http://gardengalbevy.com/2013/05/23/do-it-yourself-first-aid-antiseptic-ointment/ Image

Best part of this is…you control the ingredients!

First-Aid Antiseptic Ointment 

Ingredients

-1 1/2 ounces beeswax, grated
-1 cup olive, almond, or coconut oil
-1/4 teaspoon vitamin E oil
-1/2 teaspoon tea tree oil
-20 drops lavender essential oil
-10 drops lemon essential oil

http://frugallysustainable.com/2012/01/building-your-medicine-chest-first-aid-antiseptic-ointment/

]]> <![CDATA[Smoothies]]> http://teachingmyboystocook.wordpress.com/2013/05/23/smoothies/ Thu, 23 May 2013 17:52:00 +0000 sherrigivens http://teachingmyboystocook.wordpress.com/2013/05/23/smoothies/ Dear Boys,

There are so many variations when making smoothies.  Here is a basic formula that should give you good flavor and consistency.

1/2 cup fresh fruit

DSC_0027I used bananas, because they’re good for you and we almost always have them on hand.

1/3 cup fruit juice

DSC_0028I used pineapple, because I had some left over from strawberry pretzel salad.  You could use apple, orange, berry, whatever you like.

DSC_0029Add the juice to the fruit.  I make a single serving in the cup that came with our immersion blender.  Perfect size.

1 cup frozen fruit

DSC_0032You can freeze most any kind of fruit and use it for smoothies.  Just lay it out flat when you freeze it so that it doesn’t end up in one big clump.

I like using the frozen fruit rather than ice.  You need something to add thickness and make it cold.  The fruit gives great flavor at the same time.

DSC_0034Add the frozen fruit to the previous ingredients.

3/4 cup yogurt

DSC_0041I use Greek yogurt since it has more protein.

DSC_0042Add the yogurt to all the other ingredients.

DSC_0045Then you’re ready to mix.  Our immersion blender works great, but you could also use a traditional one.

DSC_0047

Mix until everything is processed.

DSC_0051John, it was a fun idea to add an umbrella!  Felt almost like we were at the beach or something.

I love y’all,

Mom

 

 

 

 

 

 

 

 

 

]]> <![CDATA[Marshmallows! ]]> http://fernyskitschen.wordpress.com/2013/05/23/marshmallows/ Thu, 23 May 2013 17:46:34 +0000 mousekwitz http://fernyskitschen.wordpress.com/2013/05/23/marshmallows/ So.. I’v been wanting to make homemade marshmallows for a long long time but the key ingredient (corn syurup) is hard to find here in England, but a good friend recently told me you can get it through ocardo.com and various US food sites, both of these are pretty expensive but I could’nt resist, plus it means I could make a traditional pecan pie as well (to be featured soon).

There as easy to make as saying ‘stay puff marshmallow man’

Who you gonna call?..

Who you gonna call?..

One thing I must say about this recipe is that you really do need a cooking thermometer, as the sugar mix needs to be cooked to ‘soft boiled’ stage which is 240F / 116C, and quite honestly i’m really glad i’v brought one as it was inexpensive and very useful for things such as caramel and checking the temp of hot oil when frying.

This cheap bit of kit pays for itself

This cheap bit of kit pays for itself

So here we go..

  • 1/2 Cup of Cold Water
  • 3 Packs of Gelatin Powder
  • 1/2 Cup of Sugar
  • 1 Cup of Corn Syrup
  • 1/4 Tsp Salt
  • 1/2 Cup of Water (separate from the cold 1/2 cup)
  • 1 Tbsp of Vanilla Extract or Vanilla bean paste
  • ALOT of icing sugar - Probably a whole box.
  1. Dissolve the packets of gelatin into a bowl with the 1/2 cup of cold water
  2. Place the sugar, corn syrup, salt and the other 1/2 cup of water into a heavy bottomed pan and cook until it reaches 240F/116C EXACTLY on the candy thermometer. – you will see the change in the mix as it reaches this point, but make sure you wait for it to reach this temperature, as the heating up does slow down at around 100C.
  3. In a mixer (or a large bowl and a electric hand mixer) Beat together the gelatin and sugar mix until thick and completely cold .. (Caution – be careful when handling caramelised sugar as this stuff is like napalm and reaaaally hurts if you get it on your skin.) 

    HR Fluff 'N' Stuff

    HR Fluff ‘N’ Stuff

  4.  Add in the vanilla and mix well
  5. HEAVILY dust a large square pan with icing sugar, the add in the marshmallow mix, then cover the whole thing with more icing sugar so its all covered in a thick layer of the sugar. This is to dry the marshmallow out so they arnt wet and sticky.
  6. Leave this to dry overnight and then turn out onto a sugar dusted board and cut into squares, you can usually get 20 huge marshmallows or 40 smaller ones out of this mix.
Much 'Smore' delicious than the shop brought kind.

Much ‘Smore’ delicious than the shop brought kind.

]]> <![CDATA[Fun June!]]> http://thewhimsicalsweet.com/2013/05/23/fun-june/ Thu, 23 May 2013 17:33:10 +0000 The Whimsical Sweet http://thewhimsicalsweet.com/2013/05/23/fun-june/ <![CDATA[Mod Medallion]]> http://artfulinclinations.wordpress.com/2013/05/23/mod-medallion/ Thu, 23 May 2013 17:27:36 +0000 Jax http://artfulinclinations.wordpress.com/2013/05/23/mod-medallion/ Mod MedallionAs I think many crafty people do when I see an interesting piece or unique item I can immediately envision a use for, I buy it. My inspiration comes from items. More often than not the idea changes completely, but I tell myself as long as I can use it it’s not a waste to buy. The vintage plastic cabochon in this piece was one of those items. Along with three other different cabs, Id initially sought out to seed bead them. Since I’ve moved a little away from seed beading much anymore these beautiful cabs sat around for a while. However a trick I do to get over artistic blocks is to rummage through literally everything so I can remember all the hidden treasures I forgot about. Finally I was able to think of a new plan for these gorgeous cabs. I have only used one so far, but I need more filigrees before I can play continue to play with the others.

[ For Sale Here ]

]]> <![CDATA[Handmade Price Tags]]> http://artfulinclinations.wordpress.com/2013/05/23/handmade-price-tags/ Thu, 23 May 2013 17:27:17 +0000 Jax http://artfulinclinations.wordpress.com/2013/05/23/handmade-price-tags/

Shelly and I were talking about what to do for price tags for our upcoming Farmers Market. I had on hand really tiny ones that I didn’t know if I’d have enough of nor did I feel they were large enough. I decided to dig through my books of papers and use pretty paper for my tags. I also have terrible handwriting so I decided computer printing was a better idea and more legible. Just cutting them out looked too clean to me with all my vintage style jewelry, so I ended up ripping them out to produce unclean edges.

Shelly on the other hand has more set prices than I do. Instead she made beautiful stand up tags to show what all the pendants and brooches around it are priced at. She used colorful paper like I did and cut them out with fancy edged scissors.

There are so many ways to make price tags. You can also buy pre-made unique tags if you feel you don’t have time to make your own, but I enjoyed doing a side art project.

]]> <![CDATA[Connecticut Chews]]> http://offthecuttingboard.wordpress.com/2013/05/23/connecticut-chews/ Thu, 23 May 2013 17:14:34 +0000 offthecuttingboard http://offthecuttingboard.wordpress.com/2013/05/23/connecticut-chews/ This is a family favorite on my mother’s side of the family. Outside of this tight-nit bunch though, I’ve been really hard pressed to find anyone who’s even heard of a Connecticut Chew. It’s not a common treat here in the midwest USA, people I’ve talked to that live in Connecticut have no idea what I’m talking about, and if you try to Google the dish you end up with alot of search results on chewing tobacco!

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I found this recipe in an old recipe box I recently inherited from my Great-Great-Aunt. I’m told this specific dish was actually my Great-Great-Grandmother, Elnora Andrews’, recipe. I’m not sure if it’s something she made up and just named Connecticut Chew, or if it used to be a popular dish that has faded out of popularity. All that aside, it’s a very easy crowd-pleaser and is over due for a come back!

DSCF0001-003
Ingredients:
8 oz Chocolate Chips
1 cup Graham Crackers, crushed
1 can Sweetened Condensed Milk
1 tsp Baking Powder
1/2 cup Chopped Pecans

Approx 1/2 cup Powdered Sugar

Directions:
1. Preheat oven to 325
2. In a large bowl, mix together the chocolate chips, crushed graham crackers, sweetened condensed milk, baking powder, and chopped pecans.
3. Pour the mixture into a half sized casserole dish (8 x 8) and bake for 25 minutes. Remove from oven and allow to cool fully in the pan.
4. When the Chews have completely cooled, cut into small bite sized squares. Pour out your powdered sugar on a plate and roll each bite sized piece in the sugar one at a time so they are evenly coated.5. Enjoy! Try and make sure you share at least a few of them with your friends or family! :)

]]> <![CDATA[Introducing Our White on Ocean Line]]> http://mushpamensa.wordpress.com/2013/05/23/introducing-our-white-on-ocean-line/ Thu, 23 May 2013 16:45:37 +0000 Cara Reynolds http://mushpamensa.wordpress.com/2013/05/23/introducing-our-white-on-ocean-line/ White on Ocean

We here at Mushpa y Mensa have been working hard to get new products out there for our people. Last week I decided to print all 10 of our designs using the white 301 ECO-Series by Matsui (which is an amazing, eco-friendly ink we use on all our shirts) on ocean colored scoop and crew organic cotton Alternative Apparel shirts.

White on Ocean Line

Working Hard in the Studio

You all wanted more white on ocean, well now you have it in every flavor!!!

Silk Screens

Our Silk Screens Drying

Hit up our shop to order your very own organic, original, hand printed white on ocean fantastical shirt (or any of our other gorgeously designed shirts, jewelry, stuffed animals, etc). You’ll be helping two amazing ladies trying to make a difference while making a living doing what we love. That’s not so bad. :]

Much love to all!

- Mushpa

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