“Food is nation building and back breaking business”
- We’ve Been Eating Cupcakes Wrong Our Entire Lives (businessinsider.com)
- Baked & Wired Wedding Cupcakes (traveleatrepeat.com)
- Cupcakes can grow leaves (gingercarter.wordpress.com)
- Mishmash Monster Desserts – The Frankenstein Cupcakes are the Perfect Halloween Treat (TrendHunter.com) (trendhunter.com)
A few weeks ago I made an offhand comment in…well, a comment about making these cupcakes as a way to spit in the eye of all my friends with dietary restrictions. This recipe has animal products, refined sugar, alcohol, gluten…pretty much everything you need to cut people out of dessert time except for nut allergies. The comment was born out of break-up aggravation and anger, and I figured channeling that through defiant cupcake baking was more productive than lashing out or boring my friends. Also, it was my sister-in-law’s early birthday celebration the same weekend and she loves these, so win win! In fact, I first made these when we went bridesmaids’ dress shopping for her wedding two years ago. Cupcakes + prewedding diets = still totally delicious.
Irish car bombs are a pint of Guinness with a shot of Bailey’s Irish Cream dropped in them and chugged before the…
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Looking at the side of the Watermelon, the white part of the rind is aproximate 1 inch thickness, which is perfect for salad since we will be removing the green outer part, and as much of the pink fruit as possible. Please use a cutting board to cut the green skin off the melon, and cut the pieces in manageable sections, after removing the pink fruit (fleshy part for everyone to enjoy). If one particular piece proves too difficult to remove the green skin, go on to another piece.
Once the green skin of the Watermelon is removed, get each piece ready to julienne (which means you will cut into strips just like french fries)! Put each piece of rind face up (concave shape to your hand, convex shape to cutting board), and start cutting at right, or left side, into thin strips (not too thin nor thick for this recipe).
Please don’t worry about perfect strips in your julienne rind, that is not going to change the flavor of the salad, be glad it’s done! Woot! Also, you will have used aprox half of the watermelon to equal 10 cups.
Now your watermelon rind is ready for the three (3) Kiwis. Remove the skin of the Kiwis, and cut the fruit in slices right over the watermelon rind, which is julienne. Please cut the slices of Kiwi in about 1/4 inch thickness, otherwise they will, well you know…. disintegrate!
You are ready to give another dimension of flavor to the salad! Take 4 scallions (washed and with root cut off bottom), cutting into slices about 1/2 thickness; add to the kiwis, and rind. I like to toss the scallions on top of the kiwis, so the fruit will absorb some of the flavor from the scallions!
In the mean time, in a separate bowl, add 1 tablespoon of garlic powder, and 2 cups of balsamic vinaigrette salad dressing, and blend together. Now put the rind, kiwis, and scallions into garlic, and balsamic vinaigrette, mixing well with a large spoon, or spatula.
Now that the salad is ready, put into a clean bowl chilling for about 1 hour, so that flavors all blend together! Before you put in fridge, add the juice of a fresh squeezed lime, or lemon. Optionally, you can add 6 crushed leaves of mint (spearmint) for a really fresh zing!!
A healthy, and delicious salad that definitely spells summer, is high in citrulline amino acids good for a healthy heart. There is another practice that is very important: being frugal, and eating well!! I hope you enjoy my salad recipe with BBQs, or meals of choice!
Kitchen Tools You Will Need:
- Cutting Board
- Large Dish (1)
- Two (2) Large Bowls (I prefer non metal bowls)
- 1 large mixing spoon or spatula
- 10 cups peeled watermelon rind
- 3 kiwis
- 4 scallions (washed,a nd roots cuts off)
- 1 lemon, or lime juice fresh squeezed
- 1 tablespoon garlic powder
- 2 cups of Balsamic Vinaigrette Salad Dressing
- 6 crushed mint leaves (optional)
Once I have made my salad, I like to dunk a couple pieces of bread in to the mixing bowl, to reward myself for a job well done!
It has been my pleasure to create the Eros Food Garden BBQ Salad just for you, family, and friends! Enjoy!!
- Please Do Not let your children try and cut the green skin off the watermelon, it is a very hard skin, and is dangerous for them.
- Wash the watermelon throughly before cutting it.
- Watermelon Radish – Stunning Color for Your Salad (pastaprincessandmore.wordpress.com)
- ~ Blueberry-Kiwi-Watermelon Salad on Baby Greens w/White Balsamic Vinaigrette (My heatwave salad!) ~ (kitchenencounters.typepad.com)
- Fresh food photo op – keepin’ it local (freshrivervalley.com)
- Watermelon Feta Salad (meatballsandmilkshakes.com)
- Do Something Different With Watermelon (snack-girl.com)
- Tortellini Salad Recipe & Summer BBQ (healthycoconutblog.com)
- Dr. Oz Garbage Can Health Boosters (doctoroz.com)
The Soda Jerk vs The Barista? Genius!
Back in the day, when drug stores occupied the neighborhood corners, as staples of the landscape and the need of the community, there was a job vacancy known as the Soda Jerk. Not so much that the neighbor’s kid applying was a jerk, but more like they would need a strong arm to jerk the soda machine, you see! It was the landscape that Edward Hopper painted about, the neighborhood that we came to know as home.
The Corner Drug Store was indeed a diner as well, where you could meet up with friends, or go for a bit of solitude when reading the Sunday paper you just bought, sound familiar? If so, you probably have caught on to my catchy title. Really many things could be said, but the importance of coffee in our society, has replaced the Soda Jerk with The Barista! When was an egg cream replaced by a capuccino…
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Monsanto’s Roundup: Good or Bad?. Don’t we all have random thoughts in the start of our day? The other morning I was thinking, “Oh my gosh we pay so much attention to making money”! Then just as the thought came, and went, a new inspiration came to me: “Don’t Make Money, Make More Honey”!! As soon as I stepped out my door, I met a beautiful big Bumble Bee that was busily walking on the ground. And as I write this, a new thought: Did the Bumble Bee pick up on my thought, and send me its thought, or did I pick up on the energy of the Bumble Bee?! Which came first? PS- I have short video with the Bumble Bee…Oh my! – LifeDelicacy
Carrying your color theme throughout is an excellent idea, you can do this with dishes, glasses, flowers, place mats, table cloths, or other accessories. Remember to infuse with three, or more colors! If you go monchormatic (the use of one color only), it will have a formal look.
Food selection can be just as fun as eating it, old fashioned favorites are always a hit. Just add a new twist, like a side dish with lemon, or lime to liven up the pallete. No wonder Eve had such a hard time resisting the apple!
This fabulous place setting can really lend its self to be formal, or informal. The use of various tones makes the setting feel lively, and helps set the tone for the get together.
A basket of biscotti was strategically place by the door. Every guest will feel really special, and the printed label says “Thank You”, and has a sweet message.
There are many ways to choose your color for a personalized theme, and flowers are just one of them. I hope this has inspired you, please do send in any of your party pictures, or blogs, that you would like to share!
What You Can Add: When you go to staple the Thank You bags, take a small ribbon and staple the ribbon to the bag on top. Tie the ribbon to create a pretty bow, hiding the plain stapler. An extra touch, creating a completely finished look!
Notes: Printed Labesl are from Martha Stewart Crafts!
- DIY Pinwheels (kidsarefrompluto.com)
- Fourth of July crafts and DIY projects for the family (coolmompicks.com)
- DIY: Paint Swatch Art (eventsbysocialgraces.com)
- Angry Bird’s Birthday [#1-Print Within Your Budge] (1brightmorning.wordpress.com)
BOOKS: Mindful Loving by Henry Grayson, The Seven Spiritual Laws of Success: A Practical Guide to the Fulfillment of Your Dreams by Deepak Chopra
While a slice of rustic bread supports the vegetables on this open-faced sandwich, grilled eggplant is the real foundation. Grilled eggplant has a sweet, smoky flavor and would be delicious eaten alone. But I layer tangysweet grilled onions and ripe, seasonal heirloom tomatoes into the mix to add beautiful colors and additional flavors that meld well with the buttery eggplant. Right before serving, the sandwich is brightened with Creamy Celeriac Sauce.
If you can’t grill, the eggplant and onions can also be cooked in an oven. Just place them on a parchment-lined baking sheet 3 to 4 inches from the heat and broil for 3 to 4 minutes, until browned and slightly crisp. Turn them with a fork and broil for another minute or so. After removing the vegetables, place the bread under the broiler for about 1 1/2 minutes per side, until lightly browned.
Recipe courtesy of The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry, 2012. Published by Da Capo Lifelong Books.
- CREAMY CELERIAC SAUCE:
- 1/2 pound silken tofu
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1/2 teaspoon agave nectar
- 1/2 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon paprika
- A few pinches of cayenne
- Coarse sea salt
- Freshly ground white pepper
- 1/4 cup minced green onions (green and white parts)
- 1/2 cup loosely packed peeled and coarsely grated celery root (celeriac)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 1/4 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1 medium-size eggplant (about 1 pound), sliced crosswise into 1/2-inch rounds
- 2 medium-size red onions, sliced crosswise into 1/2-inch rounds
- 4 heirloom tomatoes, cut crosswise into 1/2-inch slices
- 1 loaf of rustic bread cut diagonally into eight 1/2-inch slices
- Freshly ground white pepper
- For the sauce: In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and blend until smooth. If necessary, season with additional salt and pepper to taste
- Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.
- For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes.
- In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
- Add the vegetables to the bowl and toss to coat.
- If grilling, thread the onion slices onto two skewers each. Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.
- After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.
- Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving.
Rhubard Pie very charming indeed:
Terribly sorry, everyone. I have been dreadful about posting over the last couple of weeks due to a trip home and a computer being upgraded. I also seem to have contracted a penchant for writing rather like a 19th-century Englishwoman, which may or may not be due to the fact that I have reread all of my favorite Jane Austen novels over the last several weeks.
Anyways, my love for Emma and Pride and Prejudice is not why you are here. My trip home was rather a whirlwind, mostly spent with family and much of it spent in the car on the five-hour drive to Iowa (which was quite pretty, actually). However, I did manage to take a few pictures of my grandma Nancy’s famous rhubarb cream pie, homemade the day of my arrival by my mom. I can thus claim no credit for this recipe, but I do hope…
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