Saturday, April 30, 2011
Thursday, April 28, 2011
Tuesday, April 26, 2011
rug source
http://esalerugs.com/ is a great source for rugs up to 60 years old. I prefer the clearance section and find some great steals and deals. The above beauty is going for $272 and its not even got the extra 25% off that many rugs have. Shipping is free!
G. Paltrow's favorite dressing
I made the dressing and liked it--but would cut back on the honey next time.
Balsamic & Lime Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons light agave nectar (or honey)
1 tablespoons fresh lime juice
6 tablespoons olive oil
Coarse salt
Freshly ground black pepper
"friends always ask for the recipe" -G. Paltrow
Balsamic & Lime Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons light agave nectar (or honey)
1 tablespoons fresh lime juice
6 tablespoons olive oil
Coarse salt
Freshly ground black pepper
"friends always ask for the recipe" -G. Paltrow
Sunday, April 24, 2011
Friday, April 22, 2011
Thursday, April 21, 2011
"the best exercise"
Sprint for 60 seconds at top speeds
followed by 60 seconds of pedaling or running easily,
then another 60-second sprint and recovery,
10 times in all
via nytimes
followed by 60 seconds of pedaling or running easily,
then another 60-second sprint and recovery,
10 times in all
via nytimes
Wednesday, April 20, 2011
Monday, April 18, 2011
Sunday, April 17, 2011
Saturday, April 16, 2011
Friday, April 15, 2011
Wednesday, April 13, 2011
Good news in sports!
Off the Dribble: N.B.A. Fines Kobe Bryant $100,000 for Directing Gay Slur at Referee
via NYTIMES
via NYTIMES
Tuesday, April 12, 2011
black capped chicadee's
watch for second 19 when dinner is served!
via http://montanawildlifegardener.blogspot.com/
Monday, April 11, 2011
Sunday, April 10, 2011
spring recipes
Pea Greens and Sugar Snaps with Preserved Lemon Cream
6 ounces soft goat cheese
1/2 cup crème fraîche
2 tablespoons finely chopped preserved lemon, seeds removed
3 tablespoons Meyer lemon juice (or substitute regular lemon juice and add 1/2 teaspoon of honey)
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 pound sugar snap peas, rinsed
4 cups densely packed pea greens
2 cups densely packed pea shoots
1/3 cup loosely packed basil leaves
1 tablespoon snipped chives
Using an electric mixer, whip the goat cheese for 2 minutes at medium speed. Fold in the crème fraîche and preserved lemon and set aside (you can cover and refrigerate this for up to a week). Whisk together the Meyer lemon juice and olive oil and season with salt and pepper to taste.
In a large saucepan of boiling, salted water, blanch the sugar snaps for 30 seconds, remove with a slotted spoon and immerse in ice water. Drain well and set aside.
Gently rinse and dry all of the greens, including the basil.
When you are ready to assemble the salad, gently toss the pea greens, pea shoots, and sugar snaps with the dressing and season with salt and pepper to taste. Cut the basil leaves into thin ribbons and add to the salad with the chives, tossing gently. Run a thick smear of the goat cheese mixture along the center of each plate and arrange some of the salad on top. Serve immediately. Ask a question about this step.
Thai-Inspired Asparagus Salad:
1 bunch asparagus
1/4 cup lime juice
1/4 cup fresh mint, chopped
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 teaspoons chili-garlic paste or sauce
1/2 jalapeño, minced, seeds removed
1/2 teaspoon ginger, finely minced
2 teaspoons prepared lemongrass, finely minced
1 teaspoon worcestershire sauce
1 teaspoon sugar
1 tablespoon olive oil (optional)
1 shallot, thinly sliced
Prepare asparagus by trimming off the woody ends and peeling off the pointed from the bottom half of the stalks. Blanch asparagus in salted water until al dente.
In a bowl or jar, combine all other ingredients and stir or shake until sugar dissolves and oil and lime juice are well combined. Prepared lemongrass is sold in Asian markets and in Whole Foods -- if using fresh lemongrass, peel the outer stalks and use only the softer inner portion, soaking in warm water or very briefly boiling to soften.
Shock asparagus in ice water, drain, and place in salad bowl. Pour dressing over asparagus.
SERVES 8
Horseradish Vodka :
1 piece fresh horseradish root (enough for 1 cup coarsely grated)
1/4 cup whole peppercorns
1-3 whole dried chiles
Bloody Mary Mix:
1 32 ounce bottle of low sodium V8
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1-3 tablespoon prepared horseradish
salt and pepper
lemon
celery seed
Old Bay
garnishes of choice: celery, pickled green beans, and lemon wedges
Grate 1 cup fresh horseradish on large holes of a box grater. This will be very fragrant. Add grated horseradish to 1 liter of vodka with the peppercorns and whole chiles. Let steep overnight (not longer!).
Strain vodka and put back in bottle. Taste the vodka for heat before adding horseradish to the Bloody Mary mix.
Pour 1/4 cup of V8 juice out of bottle into a cup. Mix Worcestershire, Tabasco, horseradish, salt, and pepper into the bottle of V8 and shake vigorously. If using immediately distribute the non-mixed V8 between the drinks.
Add ice to glasses, add vodka, add Bloody Mary mix, add a squeeze of lemon, sprinkle of celery seeds, sprinkle of Old Bay and stir. Add celery, pickled green bean, and lemon wedge as garnish.
Drink and enjoy the holidays with your friends and family!
Adapted from food52.com
6 ounces soft goat cheese
1/2 cup crème fraîche
2 tablespoons finely chopped preserved lemon, seeds removed
3 tablespoons Meyer lemon juice (or substitute regular lemon juice and add 1/2 teaspoon of honey)
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 pound sugar snap peas, rinsed
4 cups densely packed pea greens
2 cups densely packed pea shoots
1/3 cup loosely packed basil leaves
1 tablespoon snipped chives
Using an electric mixer, whip the goat cheese for 2 minutes at medium speed. Fold in the crème fraîche and preserved lemon and set aside (you can cover and refrigerate this for up to a week). Whisk together the Meyer lemon juice and olive oil and season with salt and pepper to taste.
In a large saucepan of boiling, salted water, blanch the sugar snaps for 30 seconds, remove with a slotted spoon and immerse in ice water. Drain well and set aside.
Gently rinse and dry all of the greens, including the basil.
When you are ready to assemble the salad, gently toss the pea greens, pea shoots, and sugar snaps with the dressing and season with salt and pepper to taste. Cut the basil leaves into thin ribbons and add to the salad with the chives, tossing gently. Run a thick smear of the goat cheese mixture along the center of each plate and arrange some of the salad on top. Serve immediately. Ask a question about this step.
Thai-Inspired Asparagus Salad:
1 bunch asparagus
1/4 cup lime juice
1/4 cup fresh mint, chopped
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 teaspoons chili-garlic paste or sauce
1/2 jalapeño, minced, seeds removed
1/2 teaspoon ginger, finely minced
2 teaspoons prepared lemongrass, finely minced
1 teaspoon worcestershire sauce
1 teaspoon sugar
1 tablespoon olive oil (optional)
1 shallot, thinly sliced
Prepare asparagus by trimming off the woody ends and peeling off the pointed from the bottom half of the stalks. Blanch asparagus in salted water until al dente.
In a bowl or jar, combine all other ingredients and stir or shake until sugar dissolves and oil and lime juice are well combined. Prepared lemongrass is sold in Asian markets and in Whole Foods -- if using fresh lemongrass, peel the outer stalks and use only the softer inner portion, soaking in warm water or very briefly boiling to soften.
Shock asparagus in ice water, drain, and place in salad bowl. Pour dressing over asparagus.
SERVES 8
Horseradish Vodka :
1 piece fresh horseradish root (enough for 1 cup coarsely grated)
1/4 cup whole peppercorns
1-3 whole dried chiles
Bloody Mary Mix:
1 32 ounce bottle of low sodium V8
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1-3 tablespoon prepared horseradish
salt and pepper
lemon
celery seed
Old Bay
garnishes of choice: celery, pickled green beans, and lemon wedges
Grate 1 cup fresh horseradish on large holes of a box grater. This will be very fragrant. Add grated horseradish to 1 liter of vodka with the peppercorns and whole chiles. Let steep overnight (not longer!).
Strain vodka and put back in bottle. Taste the vodka for heat before adding horseradish to the Bloody Mary mix.
Pour 1/4 cup of V8 juice out of bottle into a cup. Mix Worcestershire, Tabasco, horseradish, salt, and pepper into the bottle of V8 and shake vigorously. If using immediately distribute the non-mixed V8 between the drinks.
Add ice to glasses, add vodka, add Bloody Mary mix, add a squeeze of lemon, sprinkle of celery seeds, sprinkle of Old Bay and stir. Add celery, pickled green bean, and lemon wedge as garnish.
Drink and enjoy the holidays with your friends and family!
Adapted from food52.com
Friday, April 8, 2011
Tuesday, April 5, 2011
Monday, April 4, 2011
Sunday, April 3, 2011
"Mom's Caramel Rolls"
I have made these and find that consistent with the other reviewers they are easy, consistent, and moist. Some reviewers only used 6 C flour.
Prep Time: 2 hrs Total Time: 2 1/2 hrsServings: 18
By Sidd
About This Recipe
"Here is a recipe that I remember the most about my mom's baking. She has it committed to memory. I am glad I did get it out of her. It is a very easy recipe to make. I hope your family gets as much enjoyment out of it as mine does."
Ingredients
2 cups warm water ( not hot)
2 (1/4 ounce) package yeast ( 2 T bulk)
1/2 cup sugar
2 teaspoons salt
4 tablespoons butter ( let sit out until soft)
1 eggs
6 1/2 cups flour
cinnamon-sugar mixture
Topping
1 1/2 cups brown sugar
3/4 cup butter
3 tablespoons water
Directions
Mix water and yeast and wait 5 minutes.
Stir in sugar, salt and 2 cups of flour.
Add egg and butter and mix.
Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
Let raise until dough is double in size.
Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
Roll dough from the long side, it should look like a log.
Cut into 1 inch pieces.
Should be 18 pieces.
Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
Page 2 of 2Mom's Caramel Rolls (cont.)
Directions (cont.)
Stir in 3 T water.
Divide mixture into 3 pans (8-inch cake pans).
Place 6 pieces in each pan.
Let raise for about 45 minutes.
Bake for 20 minutes in a 325°F oven.
When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
If you can, let them cool slightly and enjoy them when they are still warm.
Prep Time: 2 hrs Total Time: 2 1/2 hrsServings: 18
By Sidd
About This Recipe
"Here is a recipe that I remember the most about my mom's baking. She has it committed to memory. I am glad I did get it out of her. It is a very easy recipe to make. I hope your family gets as much enjoyment out of it as mine does."
Ingredients
2 cups warm water ( not hot)
2 (1/4 ounce) package yeast ( 2 T bulk)
1/2 cup sugar
2 teaspoons salt
4 tablespoons butter ( let sit out until soft)
1 eggs
6 1/2 cups flour
cinnamon-sugar mixture
Topping
1 1/2 cups brown sugar
3/4 cup butter
3 tablespoons water
Directions
Mix water and yeast and wait 5 minutes.
Stir in sugar, salt and 2 cups of flour.
Add egg and butter and mix.
Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
Let raise until dough is double in size.
Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
Roll dough from the long side, it should look like a log.
Cut into 1 inch pieces.
Should be 18 pieces.
Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
Page 2 of 2Mom's Caramel Rolls (cont.)
Directions (cont.)
Stir in 3 T water.
Divide mixture into 3 pans (8-inch cake pans).
Place 6 pieces in each pan.
Let raise for about 45 minutes.
Bake for 20 minutes in a 325°F oven.
When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
If you can, let them cool slightly and enjoy them when they are still warm.
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