Just wanted to say HAPPY BIRTHDAY to them
See you later
Unpictured items include:
An atomic clock that also telling the temperature (it’s pretty neat!)
A corningware bake set
Air tight tupperware.
What a bountiful birthday. Thank you for all your well wishing!
For my birthday this year I requested kitchen/food related wares- including spices. Boy did my parents go all out, here’s a photo list of what I received:
Saffron- the world’s most expensive spice! How exciting!
Needless to say I’m thrilled with all of these. The real kicker is this, my parents pointed me in the direction of a spice store where I could get most all the spices I ever wanted for incredibly cheap! The store is in little India in Artesia. It’s called House of Spices, I’m going to visit there soon and pick up some savory spices to cook with.
Have a great day!
PS. there’s more kitchen presents to post about- just wait ’till tomorrow!
Homemade cranberry sauce (I added fresh squeezed pomegranate juice so it’s a darker color)
Grilled summer squash and zucchini.
I didn’t take pictures of all our dishes. Here’s what I left out though: mashed potatoes, yams, green bean casserole, stuffing, olives and more.
As I’m typing this I’m munching on some leftovers. MmMMmMM
Welp tomorrow I’ll be turning the big 2-4. Wish me luck!
Thanksgiving is just a day away now and my cooking is in full swing. I started early this year because Richard is going out of town without me and we thought it would be fun if I packed part of his Thanksgiving meal.
The stuffed tomato is just one of three things I’m sending him off with. This stuffing is my absolute favorite and I rarely take the time to prepare it. It’s brown rice, shitake mushrooms (some dried and some fresh), portabella mushrooms, onion and garlic.
I’ve been thinking I should add some wine to the recipe to give the flavor more depth. However, I’m a complete novice when it comes to cooking with wine.
Would it work here? Any advice?
Apples are dirt cheap at the markets right now. I picked myself up a nice bag of them last week. I’ve been aching to make some sort of apple pie, tart, crisp or cobbler. This was my first attempt and I’ve already made a mental note to add a pinch of cinnamon and perhaps some other spices next time around.
I found this recipe on foodnetwork.com and just vegan-ized it (it was pretty easy because the only non vegan ingredient was butter).
This recipe basically uses rolled oats, brown sugar, a little flour and a lot of butter
I wasn’t going for healthy here at all. Sometimes desserts are just meant to be bad.
Hope everyone had a great weekend
It’s almost Thanksgiving here in the U.S. and I’m starting to prepare my menu. First on my list, fresh cranberry sauce- I will not eat from a CAN hehe.
Can someone tell me the difference between cobbler and crisp?
Family Veg Night
This week John cooked for us. When I phoned to ask what we were having he said “I’m feeling something …. North African”.
We had a 3 dish meal (take a peek):
Dried figs, dates and apricots
This was my favorite meal thus far. What made it stand head over heals above the rest was that it is something new for me. I rarely eat couscous and this sweet yet savory combination was extremely satisfying. I think the whole family will be suggesting this one again.
Since I’ve just discovered this North African cuisine, does anyone have any recipes I could try out?
Well you guys ALL guessed it Yesterday’s fruit was Rambutan.
Rambutan is native to Malaysia
Rambutan is adapted to warm tropical climates and is sensitive to temperatures below 10 °C, and is grown commercially within 15° of the equator.
Rambutan is one of the best known fruits of southeast Asia, it is also widely cultivated elsewhere the tropics including Africa, Cambodia, the Caribbean islands, Central America, India, Indonesia, Malaysia, the Philippines, and Sri Lanka.
Thailand is the largest producer of Rambutan
It takes about 5 to 6 years for a tree planted from seed to start to bear any fruit.
Rambutan trees bear twice annually, once in late fall and early winter.
The fruit must ripen on the tree, then they are harvested over a four to seven week period.
The most important part here:
How to peal and eat Rambutan