11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Playing in the Chocolate at Chocolot
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A week or so ago I was lucky enough to be invited to a chocolate seminar taught by Ruth Kendrick and her son, Ryan Kendrick, owners of the mega-award-winning Chocolot.
Ruth gave us a little "Toys Are Us" demo to try help us understand the concept of lining up all the crystals when tempering chocolate that you're going to use for dipping. The three keys are time, temperature and movement.
What type of dipping chocolate does she prefer? E. Guittard, which is a family-owned American company and has a great-quality chocolate; also Valhrona and Callebaut.
A lot of chocolate connoisseurs like nibbling on intensely flavored chocolate with different flavor notes. That's fine if you're savoring the chocolate all by itself. But when you're using chocolate for covering confections, Kendrick advises using a neutral-tasting chocolate so that it doesn't fight with the flavors of the centers.
"I'm not a savor person, I'm a two-fisted chocolate person," she observed. (I think a few people in the group, including me, thought that description fitted us as well.)
We went into Ruth's "laboratory" (it felt that way because we wore hairnets and gloves) and "played in the chocolate," as Ruth calls it.
This machine is called an "enrober" and you just put your candies, cookies, pretzels or whatever on the conveyor belt. They pass through a wonderful waterfall of chocolate that gives them an even coating. We ran squares of buttery toffee, cinnamon bears and ginger snaps through the enrober.
Ruth demonstrated her Milk Chocolate Honey Ganache, made with Slide Ridge dark honey from Cache Valley, and Rosehill cream from Morgan.
"I try to go as local as I can," Ruth told us. The result was a silky smooth ganache that we piped into molds.
Ahhhhh. Pure chocolate heaven.
A week or so ago I was lucky enough to be invited to a chocolate seminar taught by Ruth Kendrick and her son, Ryan Kendrick, owners of the mega-award-winning Chocolot.Ruth gave us a little "Toys Are Us" demo to try help us understand the concept of lining up all the crystals when tempering chocolate that you're going to use for dipping. The three keys are time, temperature and movement.
 |
| Ruth Kendrick making Milk Chocolate Honey Ganache. |
A lot of chocolate connoisseurs like nibbling on intensely flavored chocolate with different flavor notes. That's fine if you're savoring the chocolate all by itself. But when you're using chocolate for covering confections, Kendrick advises using a neutral-tasting chocolate so that it doesn't fight with the flavors of the centers.
"I'm not a savor person, I'm a two-fisted chocolate person," she observed. (I think a few people in the group, including me, thought that description fitted us as well.)
 |
| Enrober, or chocolate "waterfall" at Chocolot. |
We went into Ruth's "laboratory" (it felt that way because we wore hairnets and gloves) and "played in the chocolate," as Ruth calls it.This machine is called an "enrober" and you just put your candies, cookies, pretzels or whatever on the conveyor belt. They pass through a wonderful waterfall of chocolate that gives them an even coating. We ran squares of buttery toffee, cinnamon bears and ginger snaps through the enrober.
Ruth demonstrated her Milk Chocolate Honey Ganache, made with Slide Ridge dark honey from Cache Valley, and Rosehill cream from Morgan.
"I try to go as local as I can," Ruth told us. The result was a silky smooth ganache that we piped into molds. Ahhhhh. Pure chocolate heaven.
None of Your Beeswax: Backyard Beekeeping is a Sweet Hobby
To contact us Click HERE
As the Beehive State, Utah has a long connection with bees and honey. Utah has some well-known honey companies — Cox, Miller and Slide Ridge come to mind. But hobby beekeeping is also becoming a popular pastime. Perhaps it's due to the tough economy and the back-to-nature movement, which have also spurred people to plant gardens, home-can and raise chickens. Backyard beekeepers say they do it for the wonderful honey, because it's interesting and fun, and to help support the bee population, which has been declining.
"If you want to save the world, be a backyard beekeeper. " said Frank Whitby, a faculty member of the University of Utah School of Medicine and amateur beekeeper. As the Salt Lake City's official beekeeper, he cares for two hives on the roof of the downtown library along with a group of Boy Scouts.
Unfortunately not all Utah cities see it that way. After my story on backyard beekeeping ran in the Deseret News last week, I got an email from Saratoga Springs residents concerned that the new city's new laws severely restricts beekeeping even on local farms. Beekeeping has been made illegal on all lots of less than five acres, and farms can have no more than five hives for their entire farm, regardless of the size. . "Needless to say this is going to be very difficult to pollinate any of the many gardens or crops grown in the city, and especially on the farms," wrote Ryan and Anita Murdock of Saratoga Springs.
The idea of beekeepers saving the world might sound a bit dramatic, but bees are the unsung heroes of the world's supply, and their declining numbers are a cause for concern.
An estimated one of every three bites of food is dependent on pollination provided by bees, said Gwen Crist of Slow Food Utah. That includes fruit and nut trees, melons, vegetables, and field crops such as alfalfa. Slow Food Utah, which supports local, sustainable foods, hosted a Honey Bee Festival last month to draw attention to the importance of bees. Beekeepers such as Whitby spoke in workshops, and bee-related purveyors had booths showing honey products, books, and beekeeping information.
"Bees are really in trouble now, with diseases and Colony Collapse Disorder," said Crist. "From a food perspective we would like to see the preservation of bees. From a flavor perspective, bees add to our diversity of food with more flavor and variety, and of course, honey tastes good."
According to U.S. Department of Agriculture figures, the number of managed honey beehives is half of what it was in the 1950s. Beginning in 2006, beekeepers began reporting losses of 30-90 percent of their hives. This mysterious phenomenon has been termed Colony Collapse Disorder, where worker bees abruptly disappear from their hives.
Scientists have advanced several theories about the causes: pesticide use, disease, environmental changes, genetically modified crops, and the system of shipping bees around the country to pollinate large one-crop fields, such as the almond groves in California.
Whatever the reasons, Whitby and Crist said people can help honey bees survive — and thrive — by keeping their own backyard hives, or by planting native plants that are good sources of nectar or pollen for bees to feed on.
You don't have to live out in the country to have a beehive, said Whitby. "The urban environment is perfect place to keep bees. There's a diversity of plants to forage around in the city, as opposed to large agricultural fields of one single crop. I encourage people to keep bees wherever you live."
About 200 people attended the workshops offered at the Honey Bee Festival, and many of them said they already have a hives.
Some younger beekeepers have turned a hobby into a family business. Thirteen-year-old Nathan Huntzinger of Logan said he and brothers, Sam, 12, and Ben, 9, started raising bees as part of a home school project when he was 8 years old. Their dad, Craig Huntzinger, works in the USDA Bee Lab at Utah State University.
"Then we had lots of honey and thought what do we do with all of it?" Nathan said. "So we decided to sell it at the farmers market. We had to get all the licenses to do it, so then we decided to do all this other stuff too."
By "other stuff," Nathan was referring to rich, chewy honey caramels, honey-roasted almonds, and beeswax lotion bars, lip balm and candles. He said his mother, Kami Huntzinger, makes the products, "because we are not allowed to because we don't have food handler permits. You have to be 14 to get one."
They call their business Bees Brothers (beesbros.com). Nathan said they have 12 hives — two in their own backyard, three at their aunt's place, "and a bunch more in some of our friends' backyards."
They sell their products at the Cache Valley Gardener's Market in Logan, the Richmond Farmer's Market, and to Caputo's Market in Salt Lake City.
Sam said eating the honey is his favorite part about beekeeping. And yes, getting stung is one of the downsides.
"I've already been stung once this year when our bees were swarming,"
Sam said.
The brothers recently received a $400 micro-grant from Slow Food Utah, which offers funds for local, small-scale food producers. The brothers will use the grant to produce comb honey, which still contains pieces of the hexagonal-shaped beeswax cells of the honeycomb.
"While at the Cache Valley Gardener's Market, we have had several people ask about comb honey," said Craig Huntzinger. "The boys now are pretty familiar and competent with the basics of bee keeping. Nathan suggested we try something new and make comb honey. It requires a different management with the bees and some equipment we didn't have. Nathan started looking into it and we figured we could start saving up and do it next year. Then someone told us about the Utah Slow Food grants and we thought the comb honey project would be a nice fit, and help us do it this year rather than next year."Ashe McFionn is West Valley is another beekeeping hobbyist, with five hives. He is a member of the Wasatch Beekepers Association (www.wasatchbeekeepers.com). It's fun, you learn so much," he said. "Our whole yard is planted with bee-friendly flowers. And without the bees, people aren't going to have any food."
He sells his raw honey to local health food stores and coffee bars. (He points out that raw honey shouldn't be consumed by children less than one year of age because of the botulism bacteria. The more developed digestive system of older children and adults generally destroys the spores.)
Chris Rodesch, a University of Utah professor, began keeping bees in 2007. He is now the Salt Lake County bee inspector, and consults with people who want to get started.
"I keep hives to be in closer touch with natural world around me, and to come in contact with the people who also enjoy being in touch with their environment," he said while speaking at the Honey Bee Festival. "My hot tub is filled with bees all the time. I' m fine with it, but not too many people want to join me in the hot tub."
According to the Utah Beekeepers Association, all persons who keep bees in the state of Utah are required to obtain a license from the Utah Department of Agriculture and Food. The current cost of the license is $25 per individual/business; the application for the license can be found at the UDAF<http://ag.utah.gov/> webpage.
Whitby offered some tips for people interested in getting started:
- Find out the ordinances for beekeeping in your city. He said Salt Lake City residents can have up to five hives on a "normal-size" residential lot, but he recommends starting with just two hives so that you can compare how they're doing. Salt Lake City's ordinance is available at www.bees202.wordpress.com.
- Don't put a hive in a conspicuous location that would make it an "attractive nuisance," with kids that to make it an attractive nuisance to kids.
-Most of the time, bees will come and go about their business and don't molest people. "They aren't aggressive like yellow jackets," he said.
- Honey bees will thrive in practically any sort of man-made beehive. They can be made from plywood, cedar or pine.
- "One hive can produce 100 pounds in the summertime, no problem," he said. "Once you taste your own honey, you will not want to purchase ordinary store-bought honey."
- Provide a water source that's one millimeter deep or less. "The worst time for neighbors is in the springtime when they are looking for a lot of water," Whitby said. "The hive wants to ramp up production, but there are no flowers to forage on. If there's a water source nearby, such as your neighbor's pool or hot tub, they will train to it."
- Don't use pesticides on your plants, as they can wreak havoc on bees. "Soapy water sprayed on a plan helps control a lot of pests, " he said. "I think bees are more healthy in the city than in agricultural land where a lot of pesticides are used."
Some resources for beekeeping enthusiasts and wanna-bees:
National Honey Board at www.honey.com
Utah State University's site includes Utah beekeeping laws, management practices, and a list of county bee inspectors and beekeeping associations athttp://utahpests.usu.edu/bees/htm/honey-bees/
Utah's Own lists honey producerts in Utah at http://utahsown.utah.gov/list.php?id=68&name=Honey%20Producers%20and%20Products&user_type=Member
Frank Whitby's Beekeeping blog at www.bees202.wordpress.com:
Wasatch Beekeepers Association at www.wasatchbeekeepers.com
Abeez Honey of Spanish Fork offers hobby beekeepers tools, equipment, bees, pollination services, and honey at Abeez http://www.abeezhoney.net
Utah Beekeepers Association http://www.utahbeekeepers.com
Utah County Beekeepers Association, http://www.utahcountybeekeepers.org/
Hansen Hives & Honey in Salt Lake City offers wildflower honey, comb honey, beeswax and bee removal services at http://hansenhives.com
Harvest Lane Honey in Grantsville offers beekeeping supplies at http://www.harvestlanehoney.com/servlet/StoreFront
Here are some native plants that are good sources of nectar or pollen for bees:
Aster
Black-eyed Susan
Caltrop
Creosote bush
Currant
Elder
Goldenrod
Huckleberry
Joe-pye weed
Lupine
Oregon grape
Penstemon
Purple coneflower (echinacea)
Rabbit-brush
Rhodendron
Sage
Scorpion-weed
Stonecrop
Sunflower
Wild buckwheat
Wild-lilac
Willow
Source: Slow Food Utah
Facts About Honey:
Honey is made by honey bees from the nectar or secretions of living parts of plants. Honey bees collect nectar and store it as honey in their hives. Nectar and honey provide the energy for the bees’ flight muscles and for heating the hive during the winter period. Honeybees also collect pollen, which supplies protein for bee brood to grow.
Selective breeding by humans has created honey bees that produce far more honey than the colony needs. Beekeepers provide a hive for the colony to live and to store honey in, and then harvest the honey. The modern beehive is made up of a series of square or rectangular boxes without tops or bottoms placed one on top of another. Inside the boxes, frames are hung in parallel, in which bees build up the wax honeycomb to raise brood and store honey. Modern hives enable beekeepers to transport bees, moving from field to field as crops need pollinating and allowing the beekeeper to charge for the pollination services they provide.
A colony generally contains one breeding female, or “queen”; a few thousand males, or “drones”; and a large population of sterile female “worker” bees. The population of a healthy hive in mid-summer can average between 40,000 and 80,000 bees. The workers cooperate to find food and use a pattern of “dancing” to communicate with each other.
The color, flavor, and even aroma of a particular variety of honey may differ with the nectar source of flowers visited by the honey bee, such as clover, eucalyptus and orange blossoms. Clover honey is what most people consider typical honey in flavor and color.
In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor.
Honey is used in lotions and creams because it is a humectant, which means it attracts and retains moisture. The National Honey Board offers recipes for skin treatments such as Cucumber Honey Eye Nourisher and Green Honey Glow Mask at http://www.honey.com/nhb/benefits/beauty.
Honey is a favorite home remedy to alleviate symptoms of colds and sore throats. To a steaming-hot cup of water, add 2 tablespoons of honey and a tablespoon of lemon juice. Sip slowly.
Honey is composed primarily of carbohydrates (natural sugars) and water, as well as trace enzymes, minerals, vitamins, and amino acids. It contains 17 grams of carbohydrates and 65 calories per tablespoon. Generally, darker honeys have higher antioxidant content than lighter honeys.
Source: National Honey Board
Raw Honey: This is generally regarded as honey that is unheated, unpasteurized, and unprocessed. Most supermarket-style honey has been pasteurized (heated at 161 degrees F, degrees Celsius or more, followed by rapid cooling) and filtered so that it looks cleaner and smoother, more appealing on the shelf, and is easier to handle and package. Pasteurization kills any yeast cell in the honey and prevents fermentation. It also slows down the speed of crystallization in liquid honey. On the downside, when honey is heated, its delicate aromas, yeast and enzymes are partially destroyed. Hence, raw honey is assumed to be more nutritious than honey that has undergone heat treatment. Raw, unfiltered honey looks milkier and may contain particles and flecks of bee pollen, honeycomb bits, and broken bee wing fragments. It also granulates quickly. You can re-liquefy it by putting the jar in a hot water bath. In March 2011, the Utah Legislature passed a state law to define and regulate the labeling of "raw honey" as "honey that as it exists in the beehive or as obtained by extraction, settling, or straining, that is minimally processed and not pasteurized." The honey can be heated to a lower temperature and still be labeled as "raw."
Comb Honey - Comb honey is honey in its original form; that is, honey inside of the honeycomb. The beeswax comb is edible.
Cut Comb - Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. This is also known as a liquid-cut comb combination.
Liquid Honey - Free of visible crystals, liquid honey is extracted from the honey comb by centrifugal force, gravity or straining. Most of the honey produced in the United States is sold in liquid form.
Naturally Crystallized Honey - Naturally crystallized honey is honey in which part of the glucose content has spontaneously crystallized. It is safe to eat.
Whipped (or Cremed) Honey - While all honey will crystallize in time, whipped honey (also known as cremed honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter or jelly.
Recipes:
Honey Soy Glazed Salmon
1/2 cup honey
1/4 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
1 teaspoon lemon juice
Nonstick cooking spray
1 to 2 pounds salmon steaks or fillet
Stir together honey, soy sauce, garlic powder, pepper and lemon juice. Heat a charcoal or gas grill. Place the salmon fillet skin-side down on the grill. Cook on high heat about 5 minutes, then flip over. Brush the glaze on the already-grilled side of the salmon and cook an additional 5 minutes, or until salmon is almost cooked through. Flip the salmon again and brush the other side with the glaze. Cook an additional 1 or 2 more minutes. (Don't cook too long or the glaze will burn.)
— Valerie Phillips
Homemade Honey Ice Cream
1 pint heavy cream (2 cups)
1 cup half-and-half or whole milk
1/4 cup honey
1 teaspoon vanilla extract
Mix together cream, half-and-half, and honey on very low heat until honey melts. Stir.
Turn off the heat when honey is melted and add vanilla. Taste and add more honey if desired. Place in the refrigerator to cool
Pour mixture in an ice cream maker and follow manufacturer's instructions.
—www.belocaliciousutah.blogspot.com
California Honey Barbecue Sauce
Makes 2-1/2 cups1 cup honey
1 cup water
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 Tablespoons unsalted butter
1 can (6 oz.) tomato paste
1 teaspoon Dijon mustard
1 cup chopped onion
1 large clove garlic, finely chopped
1-1/2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
Combine honey with remaining ingredients. Simmer until sauce thickens, about 40 minutes.
— National Honey Board
Classic Honey Mustard Dressing
Makes 2-1/2 cups1-1/4 cups fat-free mayonnaise
1/3 cup honey
1 Tablespoon vinegar
2/3 cup vegetable oil
1 teaspoon onion flakes
2 Tablespoons chopped fresh parsley
2 Tablespoons prepared mustard
In small bowl, whisk together all ingredients until blended. Cover and refrigerate until ready to serve.
National Honey Board
Green Honey Glow MaskMakes 2 treatments4 cups fresh spinach
1 cup fresh mint
3 Tbsp. honey
1 piece (1-inch) ginger
1 ripe banana
2 egg whites
Rinse spinach thoroughly in colander. Cut and peel ginger, set aside. In food processor or blender combine spinach, mint and ginger. Blend on low setting. Add honey and banana and blend until liquid consistency. Add egg whites, blend until all ingredients are mixed thoroughly. Transfer to porcelain bowl or glass dish. On clean skin apply a small amount of Green Honey Glow to entire face and neck. Apply using a fan brush or finger tips. Allow to remain on skin for 15-20 minutes. Rinse and apply appropriate moisturizer. Store covered in refrigerator for up to one week.
— National Honey Board
Honey Roasted Almonds4 cups almonds
½ cup sugar
1 teaspoon salt
1 tablespoon butter
¼ cup honey
½ teaspoon cinnamon (optional)
Roast the almonds in 350°F oven for 10-15 minutes.
Mix together sugar and salt in a bowl.
In a large skillet, heat butter and honey together. Let boil 1 minute. Add almonds and continue stirring until almonds are well coated. Add sugar and salt mixture and stir until all almonds are covered. Spread out on cookie sheet and let cool.
— Bees Brothers
 |
| Nathan and Sam Huntzinger of Bees Brothers Honey in Logan. |
"If you want to save the world, be a backyard beekeeper. " said Frank Whitby, a faculty member of the University of Utah School of Medicine and amateur beekeeper. As the Salt Lake City's official beekeeper, he cares for two hives on the roof of the downtown library along with a group of Boy Scouts.
Unfortunately not all Utah cities see it that way. After my story on backyard beekeeping ran in the Deseret News last week, I got an email from Saratoga Springs residents concerned that the new city's new laws severely restricts beekeeping even on local farms. Beekeeping has been made illegal on all lots of less than five acres, and farms can have no more than five hives for their entire farm, regardless of the size. . "Needless to say this is going to be very difficult to pollinate any of the many gardens or crops grown in the city, and especially on the farms," wrote Ryan and Anita Murdock of Saratoga Springs.
The idea of beekeepers saving the world might sound a bit dramatic, but bees are the unsung heroes of the world's supply, and their declining numbers are a cause for concern.
An estimated one of every three bites of food is dependent on pollination provided by bees, said Gwen Crist of Slow Food Utah. That includes fruit and nut trees, melons, vegetables, and field crops such as alfalfa. Slow Food Utah, which supports local, sustainable foods, hosted a Honey Bee Festival last month to draw attention to the importance of bees. Beekeepers such as Whitby spoke in workshops, and bee-related purveyors had booths showing honey products, books, and beekeeping information.
"Bees are really in trouble now, with diseases and Colony Collapse Disorder," said Crist. "From a food perspective we would like to see the preservation of bees. From a flavor perspective, bees add to our diversity of food with more flavor and variety, and of course, honey tastes good."
According to U.S. Department of Agriculture figures, the number of managed honey beehives is half of what it was in the 1950s. Beginning in 2006, beekeepers began reporting losses of 30-90 percent of their hives. This mysterious phenomenon has been termed Colony Collapse Disorder, where worker bees abruptly disappear from their hives.
 |
| A drizzle of wild honey on Spanish cheese is an unusual taste treat, as offered by Caputo's Market during the Honey Bee Festival. |
Whatever the reasons, Whitby and Crist said people can help honey bees survive — and thrive — by keeping their own backyard hives, or by planting native plants that are good sources of nectar or pollen for bees to feed on.
You don't have to live out in the country to have a beehive, said Whitby. "The urban environment is perfect place to keep bees. There's a diversity of plants to forage around in the city, as opposed to large agricultural fields of one single crop. I encourage people to keep bees wherever you live."
About 200 people attended the workshops offered at the Honey Bee Festival, and many of them said they already have a hives.
Some younger beekeepers have turned a hobby into a family business. Thirteen-year-old Nathan Huntzinger of Logan said he and brothers, Sam, 12, and Ben, 9, started raising bees as part of a home school project when he was 8 years old. Their dad, Craig Huntzinger, works in the USDA Bee Lab at Utah State University.
"Then we had lots of honey and thought what do we do with all of it?" Nathan said. "So we decided to sell it at the farmers market. We had to get all the licenses to do it, so then we decided to do all this other stuff too."
By "other stuff," Nathan was referring to rich, chewy honey caramels, honey-roasted almonds, and beeswax lotion bars, lip balm and candles. He said his mother, Kami Huntzinger, makes the products, "because we are not allowed to because we don't have food handler permits. You have to be 14 to get one."
They call their business Bees Brothers (beesbros.com). Nathan said they have 12 hives — two in their own backyard, three at their aunt's place, "and a bunch more in some of our friends' backyards."
They sell their products at the Cache Valley Gardener's Market in Logan, the Richmond Farmer's Market, and to Caputo's Market in Salt Lake City.
Sam said eating the honey is his favorite part about beekeeping. And yes, getting stung is one of the downsides.
"I've already been stung once this year when our bees were swarming,"
Sam said.
The brothers recently received a $400 micro-grant from Slow Food Utah, which offers funds for local, small-scale food producers. The brothers will use the grant to produce comb honey, which still contains pieces of the hexagonal-shaped beeswax cells of the honeycomb.
"While at the Cache Valley Gardener's Market, we have had several people ask about comb honey," said Craig Huntzinger. "The boys now are pretty familiar and competent with the basics of bee keeping. Nathan suggested we try something new and make comb honey. It requires a different management with the bees and some equipment we didn't have. Nathan started looking into it and we figured we could start saving up and do it next year. Then someone told us about the Utah Slow Food grants and we thought the comb honey project would be a nice fit, and help us do it this year rather than next year."Ashe McFionn is West Valley is another beekeeping hobbyist, with five hives. He is a member of the Wasatch Beekepers Association (www.wasatchbeekeepers.com). It's fun, you learn so much," he said. "Our whole yard is planted with bee-friendly flowers. And without the bees, people aren't going to have any food."
He sells his raw honey to local health food stores and coffee bars. (He points out that raw honey shouldn't be consumed by children less than one year of age because of the botulism bacteria. The more developed digestive system of older children and adults generally destroys the spores.)
Chris Rodesch, a University of Utah professor, began keeping bees in 2007. He is now the Salt Lake County bee inspector, and consults with people who want to get started.
"I keep hives to be in closer touch with natural world around me, and to come in contact with the people who also enjoy being in touch with their environment," he said while speaking at the Honey Bee Festival. "My hot tub is filled with bees all the time. I' m fine with it, but not too many people want to join me in the hot tub."
According to the Utah Beekeepers Association, all persons who keep bees in the state of Utah are required to obtain a license from the Utah Department of Agriculture and Food. The current cost of the license is $25 per individual/business; the application for the license can be found at the UDAF<http://ag.utah.gov/> webpage.
Whitby offered some tips for people interested in getting started:
- Find out the ordinances for beekeeping in your city. He said Salt Lake City residents can have up to five hives on a "normal-size" residential lot, but he recommends starting with just two hives so that you can compare how they're doing. Salt Lake City's ordinance is available at www.bees202.wordpress.com.
- Don't put a hive in a conspicuous location that would make it an "attractive nuisance," with kids that to make it an attractive nuisance to kids.
-Most of the time, bees will come and go about their business and don't molest people. "They aren't aggressive like yellow jackets," he said.
- Honey bees will thrive in practically any sort of man-made beehive. They can be made from plywood, cedar or pine.
- "One hive can produce 100 pounds in the summertime, no problem," he said. "Once you taste your own honey, you will not want to purchase ordinary store-bought honey."
- Provide a water source that's one millimeter deep or less. "The worst time for neighbors is in the springtime when they are looking for a lot of water," Whitby said. "The hive wants to ramp up production, but there are no flowers to forage on. If there's a water source nearby, such as your neighbor's pool or hot tub, they will train to it."
- Don't use pesticides on your plants, as they can wreak havoc on bees. "Soapy water sprayed on a plan helps control a lot of pests, " he said. "I think bees are more healthy in the city than in agricultural land where a lot of pesticides are used."
Some resources for beekeeping enthusiasts and wanna-bees:
National Honey Board at www.honey.com
Utah State University's site includes Utah beekeeping laws, management practices, and a list of county bee inspectors and beekeeping associations athttp://utahpests.usu.edu/bees/htm/honey-bees/
Utah's Own lists honey producerts in Utah at http://utahsown.utah.gov/list.php?id=68&name=Honey%20Producers%20and%20Products&user_type=Member
Frank Whitby's Beekeeping blog at www.bees202.wordpress.com:
Wasatch Beekeepers Association at www.wasatchbeekeepers.com
Abeez Honey of Spanish Fork offers hobby beekeepers tools, equipment, bees, pollination services, and honey at Abeez http://www.abeezhoney.net
Utah Beekeepers Association http://www.utahbeekeepers.com
Utah County Beekeepers Association, http://www.utahcountybeekeepers.org/
Hansen Hives & Honey in Salt Lake City offers wildflower honey, comb honey, beeswax and bee removal services at http://hansenhives.com
Harvest Lane Honey in Grantsville offers beekeeping supplies at http://www.harvestlanehoney.com/servlet/StoreFront
Here are some native plants that are good sources of nectar or pollen for bees:
Aster
Black-eyed Susan
Caltrop
Creosote bush
Currant
Elder
Goldenrod
Huckleberry
Joe-pye weed
Lupine
Oregon grape
Penstemon
Purple coneflower (echinacea)
Rabbit-brush
Rhodendron
Sage
Scorpion-weed
Stonecrop
Sunflower
Wild buckwheat
Wild-lilac
Willow
Source: Slow Food Utah
Facts About Honey:
Honey is made by honey bees from the nectar or secretions of living parts of plants. Honey bees collect nectar and store it as honey in their hives. Nectar and honey provide the energy for the bees’ flight muscles and for heating the hive during the winter period. Honeybees also collect pollen, which supplies protein for bee brood to grow.
Selective breeding by humans has created honey bees that produce far more honey than the colony needs. Beekeepers provide a hive for the colony to live and to store honey in, and then harvest the honey. The modern beehive is made up of a series of square or rectangular boxes without tops or bottoms placed one on top of another. Inside the boxes, frames are hung in parallel, in which bees build up the wax honeycomb to raise brood and store honey. Modern hives enable beekeepers to transport bees, moving from field to field as crops need pollinating and allowing the beekeeper to charge for the pollination services they provide.
A colony generally contains one breeding female, or “queen”; a few thousand males, or “drones”; and a large population of sterile female “worker” bees. The population of a healthy hive in mid-summer can average between 40,000 and 80,000 bees. The workers cooperate to find food and use a pattern of “dancing” to communicate with each other.
The color, flavor, and even aroma of a particular variety of honey may differ with the nectar source of flowers visited by the honey bee, such as clover, eucalyptus and orange blossoms. Clover honey is what most people consider typical honey in flavor and color.
In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor.
Honey is used in lotions and creams because it is a humectant, which means it attracts and retains moisture. The National Honey Board offers recipes for skin treatments such as Cucumber Honey Eye Nourisher and Green Honey Glow Mask at http://www.honey.com/nhb/benefits/beauty.
Honey is a favorite home remedy to alleviate symptoms of colds and sore throats. To a steaming-hot cup of water, add 2 tablespoons of honey and a tablespoon of lemon juice. Sip slowly.
Honey is composed primarily of carbohydrates (natural sugars) and water, as well as trace enzymes, minerals, vitamins, and amino acids. It contains 17 grams of carbohydrates and 65 calories per tablespoon. Generally, darker honeys have higher antioxidant content than lighter honeys.
Source: National Honey Board
Raw Honey: This is generally regarded as honey that is unheated, unpasteurized, and unprocessed. Most supermarket-style honey has been pasteurized (heated at 161 degrees F, degrees Celsius or more, followed by rapid cooling) and filtered so that it looks cleaner and smoother, more appealing on the shelf, and is easier to handle and package. Pasteurization kills any yeast cell in the honey and prevents fermentation. It also slows down the speed of crystallization in liquid honey. On the downside, when honey is heated, its delicate aromas, yeast and enzymes are partially destroyed. Hence, raw honey is assumed to be more nutritious than honey that has undergone heat treatment. Raw, unfiltered honey looks milkier and may contain particles and flecks of bee pollen, honeycomb bits, and broken bee wing fragments. It also granulates quickly. You can re-liquefy it by putting the jar in a hot water bath. In March 2011, the Utah Legislature passed a state law to define and regulate the labeling of "raw honey" as "honey that as it exists in the beehive or as obtained by extraction, settling, or straining, that is minimally processed and not pasteurized." The honey can be heated to a lower temperature and still be labeled as "raw."
Comb Honey - Comb honey is honey in its original form; that is, honey inside of the honeycomb. The beeswax comb is edible.
Cut Comb - Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. This is also known as a liquid-cut comb combination.
Liquid Honey - Free of visible crystals, liquid honey is extracted from the honey comb by centrifugal force, gravity or straining. Most of the honey produced in the United States is sold in liquid form.
Naturally Crystallized Honey - Naturally crystallized honey is honey in which part of the glucose content has spontaneously crystallized. It is safe to eat.
Whipped (or Cremed) Honey - While all honey will crystallize in time, whipped honey (also known as cremed honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter or jelly.
Recipes:
Honey Soy Glazed Salmon
1/2 cup honey
1/4 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
1 teaspoon lemon juice
Nonstick cooking spray
1 to 2 pounds salmon steaks or fillet
Stir together honey, soy sauce, garlic powder, pepper and lemon juice. Heat a charcoal or gas grill. Place the salmon fillet skin-side down on the grill. Cook on high heat about 5 minutes, then flip over. Brush the glaze on the already-grilled side of the salmon and cook an additional 5 minutes, or until salmon is almost cooked through. Flip the salmon again and brush the other side with the glaze. Cook an additional 1 or 2 more minutes. (Don't cook too long or the glaze will burn.)
— Valerie Phillips
Homemade Honey Ice Cream
1 pint heavy cream (2 cups)
1 cup half-and-half or whole milk
1/4 cup honey
1 teaspoon vanilla extract
Mix together cream, half-and-half, and honey on very low heat until honey melts. Stir.
Turn off the heat when honey is melted and add vanilla. Taste and add more honey if desired. Place in the refrigerator to cool
Pour mixture in an ice cream maker and follow manufacturer's instructions.
—www.belocaliciousutah.blogspot.com
California Honey Barbecue Sauce
Makes 2-1/2 cups1 cup honey
1 cup water
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 Tablespoons unsalted butter
1 can (6 oz.) tomato paste
1 teaspoon Dijon mustard
1 cup chopped onion
1 large clove garlic, finely chopped
1-1/2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
Combine honey with remaining ingredients. Simmer until sauce thickens, about 40 minutes.
— National Honey Board
Classic Honey Mustard Dressing
Makes 2-1/2 cups1-1/4 cups fat-free mayonnaise
1/3 cup honey
1 Tablespoon vinegar
2/3 cup vegetable oil
1 teaspoon onion flakes
2 Tablespoons chopped fresh parsley
2 Tablespoons prepared mustard
In small bowl, whisk together all ingredients until blended. Cover and refrigerate until ready to serve.
National Honey Board
Green Honey Glow MaskMakes 2 treatments4 cups fresh spinach
1 cup fresh mint
3 Tbsp. honey
1 piece (1-inch) ginger
1 ripe banana
2 egg whites
Rinse spinach thoroughly in colander. Cut and peel ginger, set aside. In food processor or blender combine spinach, mint and ginger. Blend on low setting. Add honey and banana and blend until liquid consistency. Add egg whites, blend until all ingredients are mixed thoroughly. Transfer to porcelain bowl or glass dish. On clean skin apply a small amount of Green Honey Glow to entire face and neck. Apply using a fan brush or finger tips. Allow to remain on skin for 15-20 minutes. Rinse and apply appropriate moisturizer. Store covered in refrigerator for up to one week.
— National Honey Board
Honey Roasted Almonds4 cups almonds
½ cup sugar
1 teaspoon salt
1 tablespoon butter
¼ cup honey
½ teaspoon cinnamon (optional)
Roast the almonds in 350°F oven for 10-15 minutes.
Mix together sugar and salt in a bowl.
In a large skillet, heat butter and honey together. Let boil 1 minute. Add almonds and continue stirring until almonds are well coated. Add sugar and salt mixture and stir until all almonds are covered. Spread out on cookie sheet and let cool.
— Bees Brothers
Farm Dinner With Pizzeria 712's Chef
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Taylor Mason, chef and general manager of Heirloom Restaurant Group's Pizzeria 712, will be hosting a farm dinner at La Nay Ferme at 7 p.m. on Friday, July 13. La Nay Ferme is a community supported agriculture farm, located at 4800 N. East Lawn Drive in Provo. The cost is $40 per person. Here's a link to buy tickets: http://lanayferme.com/purchase/dinners/pizzeria712/
Heirloom Restaurant Group owns Pizzeria 712, Communal and Mountain West Burrito, all located in Utah County. The company is dedicated to using local ingredients.
Members of a CSA (community supported agriculture) farm receive local, seasonal, natural produce on a subscription basis.
In the spring, 35 volunteers from Communal, Pizzeria, and Mountain West Burrito descended on La Nay Ferme to plant micro greens, onions, radishes, and more. Heirloom restaurants have been using La Nay Ferme produce for a while now, and Taylor is returning to the home soil to cook up a special meal for a limited number of guests with the literal fruits of his personal labor.
Taylor is a native of Heber, Utah, and he has worked his way up from dishwasher to chef at Pizzeria 712 in just three short years, according to Casey Bulkley of the Heirloom Restaurant Group..
Tickets are available through La Nay’s site at www.lanayferme.com. Seating is limited and tickets are $40 each.
Heirloom Restaurant Group owns Pizzeria 712, Communal and Mountain West Burrito, all located in Utah County. The company is dedicated to using local ingredients.
Members of a CSA (community supported agriculture) farm receive local, seasonal, natural produce on a subscription basis.
In the spring, 35 volunteers from Communal, Pizzeria, and Mountain West Burrito descended on La Nay Ferme to plant micro greens, onions, radishes, and more. Heirloom restaurants have been using La Nay Ferme produce for a while now, and Taylor is returning to the home soil to cook up a special meal for a limited number of guests with the literal fruits of his personal labor.
Taylor is a native of Heber, Utah, and he has worked his way up from dishwasher to chef at Pizzeria 712 in just three short years, according to Casey Bulkley of the Heirloom Restaurant Group..
Tickets are available through La Nay’s site at www.lanayferme.com. Seating is limited and tickets are $40 each.
Waterslide on July 4
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We had a little Independence Day barbecue at our house, and the Poulsens brought over their huge sheet to set up a slip 'n' slide in our backyard.
Last year, Jayden was afraid to try it. This year she threw herself down the hill, no persuasion needed.
Anthony, always a daredevil, had a good time trying to beat the record for the longest run. He was also pretty good at staying up on his feet all the way down the hill. Great fun!
We had a little Independence Day barbecue at our house, and the Poulsens brought over their huge sheet to set up a slip 'n' slide in our backyard.Last year, Jayden was afraid to try it. This year she threw herself down the hill, no persuasion needed.
Anthony, always a daredevil, had a good time trying to beat the record for the longest run. He was also pretty good at staying up on his feet all the way down the hill. Great fun!
Utah Woman Competiting Philadelphia Cream Cheese Contest
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DeAnn Hilterbrand has a chance to win a dream trip to Greece plus $3,100 in cash, as one of the five finalists in the Real Women of Philadelphis recipe contest. Her My Greek inspired recipe is Baklava Ice Cream in Fillo Cups. The judges have picked the five top recipes, and the one that gets the most votes on the internet wins the prize.
I met DeAnn a few years ago when she was a finalist at the Pillsbury Bake-Off in Dallas with a recipe for Chicken Mole Poblano. It's clear that she's still using her culinary creativity to come up with winning recipes. The voting continues through next Sunday. People can vote one time per day. They can go to the Philadelpha web site at to view her recipe and video at http://realwomenofphiladelphia.com/blog/post/the-5-finalists-for-a-dream-trip-to-greece-have-been-chosen
I'm wondering, though, why DeAnn's last name isn't listed while all the others have their full names.
DeAnn Hilterbrand has a chance to win a dream trip to Greece plus $3,100 in cash, as one of the five finalists in the Real Women of Philadelphis recipe contest. Her My Greek inspired recipe is Baklava Ice Cream in Fillo Cups. The judges have picked the five top recipes, and the one that gets the most votes on the internet wins the prize.
I met DeAnn a few years ago when she was a finalist at the Pillsbury Bake-Off in Dallas with a recipe for Chicken Mole Poblano. It's clear that she's still using her culinary creativity to come up with winning recipes. The voting continues through next Sunday. People can vote one time per day. They can go to the Philadelpha web site at to view her recipe and video at http://realwomenofphiladelphia.com/blog/post/the-5-finalists-for-a-dream-trip-to-greece-have-been-chosen
I'm wondering, though, why DeAnn's last name isn't listed while all the others have their full names.
8 Temmuz 2012 Pazar
Crock Pot London Broil From Crockin Girls
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| 1 - LONDON BROIL 1 - PACKET OF BROWN GRAVY MIX 1 - PACKET OF RANCH DRESSING MIX 1 - PACKET OF ITALIAN DRESSING MIX 1 1/2 CUPS OF WATER DIRECTIONS: PLACE LONDON BROIL INTO THE CROCK POT. IN A SEPARATE BOWL MIX WATER, GRAVY PACKET, RANCH PACKET AND ITALIAN DRESSING PACKET. POUR MIXTURE OVER LONDON BROIL. TURN CROCK POT ON LOW AND COOK FOR 6 TO 7 HOURS. THE GRAVY THIS RECIPE MAKES IS FANTASTIC! MY OLDEST DAUGHTER WHO HATES EATING ANY SORT OF MEAT. ATE TWO HELPING. THIS IS SURE TO BECOME A WEEKLY FAMILY STAPLE. | |
Crock Pot Cheesy Potatoe Casserole From Crockin Girls
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1 bag of frozen hashbrowns
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
Hollandaise Sauce and Eggs Benedict From Food Network
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Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
Perfect Omlet By Alton Brown
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Directions
Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
SLow Cooked Potatoes with Butter and Thyme From Food Network
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Ingredients
3 ounces bacon (about 5 slices)
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced
Directions
Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced
Directions
Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste
7 Temmuz 2012 Cumartesi
Religion (Faith) IS For Children: A Response to an Athiest Who Doesn't Want Her Child Invited to Church
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I realize that I am preaching to the choir here, for my regular readers. This post is my response to a post I read called “Stop Inviting My Kid to Church: Religionis Not for Children.” I hope that sharing my thoughts will help us become more confident in shining as a light in an increasingly relativistic culture.
Photo Credit
The vibrant hues of sunsets and sunrises, the intricatebeauty of flowers like irises, lilies and orchids, the melody of birds chirping, thecomplex structure of a cell and the total failure of brilliant scientists tocreate “even the most basic chemicals used as building blocks for the largerchemicals of living cells” all attest that nothing is here by accident, butrather by the work of a brilliant and benevolent Creator. [1]
As I sat outside, reading with my children, and marveling atthe sheer glory of the early summer day, it all evidenced to me, as philosopherBlaise Pascal has written, that one has only to look outside in nature tobelieve there must be a Creator. Consideringthe wonder of all living things and how everything fits together so perfectly, itseems absolutely absurd to believe—as many do—that this is all the result offreak of nature, a big bang.
Even my seven-year old son sees holes in evolutionary logic.“What caused a big bang?”, and “How do people get their ideas to make and buildstuff? And how are there ants and bumblebees and hornets and flies?”
Photo Credit
This conversation commenced after I told him about anarticle I read this weekend, called “Stop Inviting My Kid to Church: Religion is Not for Children.” In it, the author—Ms Joy FG, an atheist—expresses herangst for people who invite her children to church. She believes that children areeasily impressionable and will believe whatever they are taught, so she aims tostay neutral (or so she says) on the “big beliefs” and not steer her childrentoward any belief, but rather let them arrive at their own beliefs.
She writes: “There are a lot of things I believe in. Love.Family. Honesty. Gravity. Kindness. Nature. Science.”
But where do virtues like love, honesty, and kindnessoriginate? Where does one’s conscience come from? The big bang?
She goes on,
“Religion” (although I wouldprefer to use the term faith, as it involvesthe mind and the heart, rather than a weekly ritual) is absolutely forchildren. Here’s why.
If we were made, not by a chance explosion (which just happened to be themost brilliant accident ever) but bya Creator, then wouldn’t it make sense to introduce the children the Creatorhas made to their Creator at an early age? Wouldn’t you want to teach themabout the Creator who created them? Yes, going to church (“religion”) is partof that process, but there’s so much more. And it doesn’t involve a treat-bag“bribe,” as Ms Joy FG states. (But isn’tshe for acts of kindness?).
It’s like this: If I was invited to a famous movie-star’s house for dinner,one of whom I was, and I could invite a friend, I would want you to go with me.Simply because you’re my friend. I care about you, and I want you to meet him,too. I want you in on the experience.
Ms Joy FG writes that there are many “right ways in the world”, but whathappens if my right way clashes with your right way? Whose is wrong? The flawin this logic can be seen in something as simple as streets. In America, theright way to drive is on the right side of the road. In England, you drive onthe left. If you both try to follow your right way in the other’s country, youwill have a head-on collision). People cannot always be right, at the sametime. Absolutes are necessary (although they’re getting much harder to find inculture today).
I am unapologetically a Christian, just as Ms Joy FG is unapologetically anatheist. My right way is Jesus, and yes, I believe there is enough proof fromboth history and written texts to make that an absolute. But I also understandthat many do not believe the same. We can debate ideas, while respecting peopleand treating them kindly.
No matter what we believe, I think we can all agree that Jesus was an actualhistorical figure. And he was quoted as saying, “Let the little children cometo me, and do not hinder them, for the kingdom of heaven belongs to such asthese.” (Matthew 19:14).
That’s what we’re doing when we’re taking our children to church, andinviting other children to church. We’re extending an invitation for them tomeet the one we believe created all that is seen and unseen. We want to get toknow Him better and follow His ways. And yes, sadly, not all churches orChristians are great examples. But we don’t throw the baby out with thebathwater.
While Ms Joy FG defends her view that religion is off-limits for childrenbecause we shouldn’t talk with them in absolutes, does her absolutes-are-out-of-styleapproach to child-rearing extend to other beliefs, such as what foods they eatat meals and snacks, what kind of shows they watch, what kinds of behaviors herchildren engage in? Or are setting, and sticking to, absolutes there as parentsok?
Despite her efforts to keep herdaughter from any sort of religion (because she’s too impressionable), she has indeed done what she set out not todo: gained a follower in her atheism, which is—ironically--a religion. “I amvery proud of Miss N,” she writes, “that she tells her friends that she has herown beliefs and their church is not the place for her -- it's like school forpeople who believe in their god, it's not really our place.”
Ms Joy FG says she doesn’t judge us and asks us not to judge her, but yet,her statement about church—“It is a fun place where they sing songs, eat asnack and talk about the underlying fear of what happens after you die”—soundspretty judgemental to me.
What if Ms Joy FG is wrong in her assessment that the invitations aremotivated by fear?
Could it all be motivated by love (and truth)? Everything. The creation we see—nature,like trees, flowers, stars, and people—our beautiful children, friends, family,neighbors; and the things we do, like learning about God, and even, invitingothers to church.
As you go to church, read your Bible, and learn about Jesus, you realize thereis no fear of what happens after death. We’ll all come to know the absolutetruth of what he said in the end. In the meantime, I’m taking my kids tochurch, and we might even invite some kids to come with us…
Although I would not normally quote the American Civil Liberties Union (ACLU), our state's ACLU director was quoted as saying (paraphrased): when we disagree on issues, we don't silent discussion. We have more discussion. That's what I'm aiming to do with this post.
Sharing With:
Women Living Well
We Are That Family
Raising Homemakers
[1]Institute of Creation Research (http://www.icr.org/creation-cells/)
I realize that I am preaching to the choir here, for my regular readers. This post is my response to a post I read called “Stop Inviting My Kid to Church: Religionis Not for Children.” I hope that sharing my thoughts will help us become more confident in shining as a light in an increasingly relativistic culture.
Photo CreditThe vibrant hues of sunsets and sunrises, the intricatebeauty of flowers like irises, lilies and orchids, the melody of birds chirping, thecomplex structure of a cell and the total failure of brilliant scientists tocreate “even the most basic chemicals used as building blocks for the largerchemicals of living cells” all attest that nothing is here by accident, butrather by the work of a brilliant and benevolent Creator. [1]
As I sat outside, reading with my children, and marveling atthe sheer glory of the early summer day, it all evidenced to me, as philosopherBlaise Pascal has written, that one has only to look outside in nature tobelieve there must be a Creator. Consideringthe wonder of all living things and how everything fits together so perfectly, itseems absolutely absurd to believe—as many do—that this is all the result offreak of nature, a big bang.
Even my seven-year old son sees holes in evolutionary logic.“What caused a big bang?”, and “How do people get their ideas to make and buildstuff? And how are there ants and bumblebees and hornets and flies?”
Photo Credit This conversation commenced after I told him about anarticle I read this weekend, called “Stop Inviting My Kid to Church: Religion is Not for Children.” In it, the author—Ms Joy FG, an atheist—expresses herangst for people who invite her children to church. She believes that children areeasily impressionable and will believe whatever they are taught, so she aims tostay neutral (or so she says) on the “big beliefs” and not steer her childrentoward any belief, but rather let them arrive at their own beliefs.
She writes: “There are a lot of things I believe in. Love.Family. Honesty. Gravity. Kindness. Nature. Science.”
But where do virtues like love, honesty, and kindnessoriginate? Where does one’s conscience come from? The big bang?
She goes on,
“I understand why these children feel it is imperative to invite Miss N tochurch. It is a fun place where they sing songs, eat a snack and talk about theunderlying fear of what happens after you die. These children love Miss N andeven though they can't quite articulate it in this way, they think we'refailing Miss N and her brother by not taking them to church.Ms JoyFG is sadly mistaken, in my opinion.
This part will be touchy for people who do not believe the same as we do andI respect that; I'll raise my kids and you can raise yours. I do notthink religion is for children. I think that they should be exposed tothe beliefs of all people, and while I will tell my children "this is whatMommy and Daddy believe," I do not expect her to believe the same thing…
“Religion” (although I wouldprefer to use the term faith, as it involvesthe mind and the heart, rather than a weekly ritual) is absolutely forchildren. Here’s why.
If we were made, not by a chance explosion (which just happened to be themost brilliant accident ever) but bya Creator, then wouldn’t it make sense to introduce the children the Creatorhas made to their Creator at an early age? Wouldn’t you want to teach themabout the Creator who created them? Yes, going to church (“religion”) is partof that process, but there’s so much more. And it doesn’t involve a treat-bag“bribe,” as Ms Joy FG states. (But isn’tshe for acts of kindness?).
It’s like this: If I was invited to a famous movie-star’s house for dinner,one of whom I was, and I could invite a friend, I would want you to go with me.Simply because you’re my friend. I care about you, and I want you to meet him,too. I want you in on the experience.
Ms Joy FG writes that there are many “right ways in the world”, but whathappens if my right way clashes with your right way? Whose is wrong? The flawin this logic can be seen in something as simple as streets. In America, theright way to drive is on the right side of the road. In England, you drive onthe left. If you both try to follow your right way in the other’s country, youwill have a head-on collision). People cannot always be right, at the sametime. Absolutes are necessary (although they’re getting much harder to find inculture today).
I am unapologetically a Christian, just as Ms Joy FG is unapologetically anatheist. My right way is Jesus, and yes, I believe there is enough proof fromboth history and written texts to make that an absolute. But I also understandthat many do not believe the same. We can debate ideas, while respecting peopleand treating them kindly.
No matter what we believe, I think we can all agree that Jesus was an actualhistorical figure. And he was quoted as saying, “Let the little children cometo me, and do not hinder them, for the kingdom of heaven belongs to such asthese.” (Matthew 19:14).
That’s what we’re doing when we’re taking our children to church, andinviting other children to church. We’re extending an invitation for them tomeet the one we believe created all that is seen and unseen. We want to get toknow Him better and follow His ways. And yes, sadly, not all churches orChristians are great examples. But we don’t throw the baby out with thebathwater.
While Ms Joy FG defends her view that religion is off-limits for childrenbecause we shouldn’t talk with them in absolutes, does her absolutes-are-out-of-styleapproach to child-rearing extend to other beliefs, such as what foods they eatat meals and snacks, what kind of shows they watch, what kinds of behaviors herchildren engage in? Or are setting, and sticking to, absolutes there as parentsok?
Despite her efforts to keep herdaughter from any sort of religion (because she’s too impressionable), she has indeed done what she set out not todo: gained a follower in her atheism, which is—ironically--a religion. “I amvery proud of Miss N,” she writes, “that she tells her friends that she has herown beliefs and their church is not the place for her -- it's like school forpeople who believe in their god, it's not really our place.”
Ms Joy FG says she doesn’t judge us and asks us not to judge her, but yet,her statement about church—“It is a fun place where they sing songs, eat asnack and talk about the underlying fear of what happens after you die”—soundspretty judgemental to me.
What if Ms Joy FG is wrong in her assessment that the invitations aremotivated by fear?
Could it all be motivated by love (and truth)? Everything. The creation we see—nature,like trees, flowers, stars, and people—our beautiful children, friends, family,neighbors; and the things we do, like learning about God, and even, invitingothers to church.
As you go to church, read your Bible, and learn about Jesus, you realize thereis no fear of what happens after death. We’ll all come to know the absolutetruth of what he said in the end. In the meantime, I’m taking my kids tochurch, and we might even invite some kids to come with us…
Although I would not normally quote the American Civil Liberties Union (ACLU), our state's ACLU director was quoted as saying (paraphrased): when we disagree on issues, we don't silent discussion. We have more discussion. That's what I'm aiming to do with this post.
Sharing With:
Women Living Well
We Are That Family
Raising Homemakers
[1]Institute of Creation Research (http://www.icr.org/creation-cells/)
Menu Plan - January 2011
To contact us Click HERE
Whew! Are the holidays over yet? Is it me, or did Christmas come way too fast this year? I only got half of my Christmas cards out and felt disorganized most of the holiday season. I did have some success as almost everyone on my to-bake-for-list received homemade Cinnamon Buns though.
We also ate very well during the holidays. I was able to whip up healthful meals at a moment's notice as I'm becoming a skilled cook and tend to have a well stocked pantry. I guess all this practice cooking-from-scratch for the last 2 years is starting to pay off :)
One of my goals for the New Year is to become better organinzed. To start, I spent Sunday planning our meals for the month of January. Although it took me most of the day, it was worth every minute.
I began by selecting all the recipes I needed for the month and put them together in one folder. I even scanned and printed those cookbook recipes I was using so I'd have them ready in the same folder.
When I purchased our groceries for the month, it only took 45 minutes to shop and totalled only $177.00. Not bad at all!
Below is our January Meal Plan. I couldn't find any meal plan templates that I liked online, so I created my own in Microsoft Word. I didn't include many breakfast options as we tend to eat oatmeal in the mornings or plain yogurt with homemade granola. For lunch, we eat leftovers or sandwhiches.
Slow Cooker Meals
Spicy Vegetable Chili
Vegetable Pork Soup
Sweet & Sour Chicken Wings
Freezer Meals
Lasagna (back of the box recipe)
Tarragon Chicken
Savoury Chicken Pot Pies with Cream Cheese Pastry Dough
Pumpkin Waffles
Carrot Cake with Cream Cheese Frosting
Whole Wheat Individual Pizza Dough
Soups
Curried Sweet Potatoe Soup
Pumpkin Barley & Sage Soup
Split Pea Soup with Barley
Chicken
Cashew Chicken Stir Fry
Tuna
Lemon-Dill Tuna Salad
Pork
Pistachio Crusted Pork Chops
Turkey
Turkey-Thyme Meatloaf Patties
Shrimp
Shrimp Curry
Side Dishes
Mashed Sweet Potatoes
Steel-Cut Oats “Polenta”
Baking
Anytime Oatmeal Cookies
Fresh Apple Cake
Buttermilk Pudding
Banana Blueberry Muffins
Happily submitted to:Menu Plan Monday over at the OrgJunkie
Works for Me Wednesday over at We are THAT Family
The Pantry Challenge over at Life As Mom
Enjoy!
from "The Golden Book of Little Verses"by Miriam Clark PotterPictures by Mary Blair1953, Golden Press Inc.
This was my husband's book when he was a boy.
Whew! Are the holidays over yet? Is it me, or did Christmas come way too fast this year? I only got half of my Christmas cards out and felt disorganized most of the holiday season. I did have some success as almost everyone on my to-bake-for-list received homemade Cinnamon Buns though. We also ate very well during the holidays. I was able to whip up healthful meals at a moment's notice as I'm becoming a skilled cook and tend to have a well stocked pantry. I guess all this practice cooking-from-scratch for the last 2 years is starting to pay off :)
One of my goals for the New Year is to become better organinzed. To start, I spent Sunday planning our meals for the month of January. Although it took me most of the day, it was worth every minute.
I began by selecting all the recipes I needed for the month and put them together in one folder. I even scanned and printed those cookbook recipes I was using so I'd have them ready in the same folder.When I purchased our groceries for the month, it only took 45 minutes to shop and totalled only $177.00. Not bad at all!
Below is our January Meal Plan. I couldn't find any meal plan templates that I liked online, so I created my own in Microsoft Word. I didn't include many breakfast options as we tend to eat oatmeal in the mornings or plain yogurt with homemade granola. For lunch, we eat leftovers or sandwhiches.
Slow Cooker Meals
Spicy Vegetable Chili
Vegetable Pork Soup
Sweet & Sour Chicken Wings
Freezer Meals
Lasagna (back of the box recipe)
Tarragon Chicken
Savoury Chicken Pot Pies with Cream Cheese Pastry Dough
Pumpkin Waffles
Carrot Cake with Cream Cheese Frosting
Whole Wheat Individual Pizza Dough
Soups
Curried Sweet Potatoe Soup
Pumpkin Barley & Sage Soup
Split Pea Soup with Barley
Chicken
Cashew Chicken Stir Fry
Tuna
Lemon-Dill Tuna Salad
Pork
Pistachio Crusted Pork Chops
Turkey
Turkey-Thyme Meatloaf Patties
Shrimp
Shrimp Curry
Side Dishes
Mashed Sweet Potatoes
Steel-Cut Oats “Polenta”
Baking
Anytime Oatmeal Cookies
Fresh Apple Cake
Buttermilk Pudding
Banana Blueberry Muffins
Happily submitted to:Menu Plan Monday over at the OrgJunkie
Works for Me Wednesday over at We are THAT Family
The Pantry Challenge over at Life As Mom
Enjoy!
from "The Golden Book of Little Verses"by Miriam Clark PotterPictures by Mary Blair1953, Golden Press Inc.This was my husband's book when he was a boy.
Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes
To contact us Click HERE
These turkey patties are stuffed wtih fresh herbs, served with nutritious mashed potatoes and topped with a spicey gravey with citrus. My family loved this dinner. I'm going to make a bunch of these and freeze them for future meals. This is sure to become a staple meal at our house!
TURKEY-THYME MEATLOAF PATTIES
with MASHED SWEET POTATOES
from Rachael Ray Magazine
Mashed Potatoes
4 large sweet potatoes (about 3 pounds), peeled and thickly sliced
1 to 1-1/4 cups chicken broth (try homemade)
Salt
Turkey-Thyme Meatloaf Patties
1-1/4 pounds ground turkey
Pepper
2/3 cup breadcrumbs (a couple of generous handfuls)
2 scallions, white and green parts only, finely chopped (I used green onions)
1/3 cup finely chopped flat-leaf parsley (a generous handful) (I used regular parsley)
2 tablespoons fresh thyme leaves, chopped
1 large egg
1 teaspoon whole milk or half-and-half
1 tablespoon extra-virgin olive oil (EVOO)
Gravey
2 tablespoons butter
1 small red onion or 1 large shallot, chopped
Juice of 1 orange plus 2 teaspoons grated peel
1 tablespoon flour
3/4 cup chicken broth
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 4 oval patties about 1 inch thick. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, until browned, about 15 minutes.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
Mash the potatoes with 1 to 1 1/4 cups chicken broth. Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.
Printable Recipe
Happily Submitted to Prairie Story's Recipe Swap Thursday and Ultimate Recipe Swap at Life As Mom.
Enjoy!
from "Fact and Story Readers, Book One"by Henry Suzzalloillustrated by Ruth M. Hallock and Others1930, American Book Company
I purchased this from a thrift shop for $2.00.
These turkey patties are stuffed wtih fresh herbs, served with nutritious mashed potatoes and topped with a spicey gravey with citrus. My family loved this dinner. I'm going to make a bunch of these and freeze them for future meals. This is sure to become a staple meal at our house!TURKEY-THYME MEATLOAF PATTIES
with MASHED SWEET POTATOES
from Rachael Ray Magazine
Mashed Potatoes
4 large sweet potatoes (about 3 pounds), peeled and thickly sliced
1 to 1-1/4 cups chicken broth (try homemade)
Salt
Turkey-Thyme Meatloaf Patties
1-1/4 pounds ground turkey
Pepper
2/3 cup breadcrumbs (a couple of generous handfuls)
2 scallions, white and green parts only, finely chopped (I used green onions)
1/3 cup finely chopped flat-leaf parsley (a generous handful) (I used regular parsley)
2 tablespoons fresh thyme leaves, chopped
1 large egg
1 teaspoon whole milk or half-and-half
1 tablespoon extra-virgin olive oil (EVOO)
Gravey
2 tablespoons butter
1 small red onion or 1 large shallot, chopped
Juice of 1 orange plus 2 teaspoons grated peel
1 tablespoon flour
3/4 cup chicken broth
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 4 oval patties about 1 inch thick. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, until browned, about 15 minutes.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
Mash the potatoes with 1 to 1 1/4 cups chicken broth. Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.
Printable Recipe
Happily Submitted to Prairie Story's Recipe Swap Thursday and Ultimate Recipe Swap at Life As Mom.
Enjoy!
from "Fact and Story Readers, Book One"by Henry Suzzalloillustrated by Ruth M. Hallock and Others1930, American Book CompanyI purchased this from a thrift shop for $2.00.
Pumpkin, Barley, and Sage Soup
To contact us Click HERE
What a lovely soup for a snowy day. This flavourful soup comes together quickly and is perfect for a weeknight meal. The spicey andouille sausage gives it some kick, but if you prefer a milder taste, sweet italian sausage could be used. I replaced the water and bouillion cubes with homemade chicken broth.
PUMPKIN, BARLEY, AND SAGE SOUP
Better Homes and Gardens Magazine, October 2010
8 oz. cooked andouille or smoked sausage links, chopped
1 small onion, chopped
1 Tbsp. snipped fresh sage
1 Tbsp. vegetable oil
1 cup quick-cooking barley (I used pearl barley)
1 tsp. instant chicken bouillon granules (I used homemade chicken broth)
1 15-oz. can pumpkin
2 Tbsp. maple syrup
1 Tbsp. cider vinegar
In 4-quart pot or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water (or chicken broth), and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.
Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Makes 4 servings.
Happily submitted to Tastey Tuesdays now over at 33 Shades of Green, you'll be so inspired by this lovely blog!
Printable Recipe
Enjoy!
~Look at the gorgeous kitchen~
from the book "The Book of Knowledge, The Children's Encyclopedia"1954, The Grolier Society
I found this 21 book set in our community recycle bin!
What a lovely soup for a snowy day. This flavourful soup comes together quickly and is perfect for a weeknight meal. The spicey andouille sausage gives it some kick, but if you prefer a milder taste, sweet italian sausage could be used. I replaced the water and bouillion cubes with homemade chicken broth.PUMPKIN, BARLEY, AND SAGE SOUPBetter Homes and Gardens Magazine, October 2010
8 oz. cooked andouille or smoked sausage links, chopped
1 small onion, chopped
1 Tbsp. snipped fresh sage
1 Tbsp. vegetable oil
1 cup quick-cooking barley (I used pearl barley)
1 tsp. instant chicken bouillon granules (I used homemade chicken broth)
1 15-oz. can pumpkin
2 Tbsp. maple syrup
1 Tbsp. cider vinegar
In 4-quart pot or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water (or chicken broth), and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Makes 4 servings.
Happily submitted to Tastey Tuesdays now over at 33 Shades of Green, you'll be so inspired by this lovely blog!
Printable Recipe
Enjoy!
~Look at the gorgeous kitchen~from the book "The Book of Knowledge, The Children's Encyclopedia"1954, The Grolier Society
I found this 21 book set in our community recycle bin!
Mad Hungry: Sour Cream Waffles
To contact us Click HERE
This is my year for discovering waffles. Our waffle maker 
was a gift for my husband as I was convinced I simply could not make them. One look at a recipe and I'd automatically think I couldn't do it.. why does batter need to rest anyway? It seemed too complicated.. until I tried it. Boy, was I wrong.
Waffles are so easy! I'm exploring lots of recipes and this is one I really like to make. You'll get about 5 waffles from the batter. I place them in a slightly warmed oven as I make them, then call everyone to the table to enjoy. This keeps them crisp and warm.
These are great for making ahead as they freeze so well. I simply make a batch, cool them on a rack, then place them in a freezer bag and put them in the freezer. I reheat these in the toaster which makes them crisp again.
Now about the wonderful cookbook I got the recipe from, Mad Hungry: Feeding Men and Boys.
I've been enjoying Lucinda's show, by the same name, and couldn't wait to get the book. It's full of gorgeous photos and simple recipes.
These waffles are delicious with a dominant egg flavour as there are 5 eggs in the batter. The taste reminds me of french toast and thy're not too sweet.
Watch Lucinda make these waffles here on her show. Below is the recipe and I've linked the products which I order from Azure Standard.
SOUR CREAM WAFFLES
from Mad Hungry: Feeding Men and Boys
5 large eggs
1/2 cup sugar (I use Stevia in the Raw
)
1 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon ground ginger, cinnamon, or cardamom
1 cup sour cream
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
vegetable oil or extra melted butter, for the waffle iron
1 cup berries, fresh or frozen and heated before serving
Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.
Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.
Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.
Read more at Marthastewart.com: Sour Cream Waffles - Martha Stewart Recipes
Happily submitted to Good (& Cheap) Eats link-up for What's On Your Plate?
Enjoy!
from Best in Children's Books1961 Nelson Doubleday, Inc."The True Book of Health" by Olive V. Haynes, R.N.illustrated by Harvey Weiss
This is my year for discovering waffles. Our waffle maker was a gift for my husband as I was convinced I simply could not make them. One look at a recipe and I'd automatically think I couldn't do it.. why does batter need to rest anyway? It seemed too complicated.. until I tried it. Boy, was I wrong.Waffles are so easy! I'm exploring lots of recipes and this is one I really like to make. You'll get about 5 waffles from the batter. I place them in a slightly warmed oven as I make them, then call everyone to the table to enjoy. This keeps them crisp and warm.
These are great for making ahead as they freeze so well. I simply make a batch, cool them on a rack, then place them in a freezer bag and put them in the freezer. I reheat these in the toaster which makes them crisp again.Now about the wonderful cookbook I got the recipe from, Mad Hungry: Feeding Men and Boys.
I've been enjoying Lucinda's show, by the same name, and couldn't wait to get the book. It's full of gorgeous photos and simple recipes. These waffles are delicious with a dominant egg flavour as there are 5 eggs in the batter. The taste reminds me of french toast and thy're not too sweet.
Watch Lucinda make these waffles here on her show. Below is the recipe and I've linked the products which I order from Azure Standard.
SOUR CREAM WAFFLES
from Mad Hungry: Feeding Men and Boys
5 large eggs
1/2 cup sugar (I use Stevia in the Raw
)1 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon ground ginger, cinnamon, or cardamom
1 cup sour cream
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
vegetable oil or extra melted butter, for the waffle iron
1 cup berries, fresh or frozen and heated before serving
Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.
Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.
Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.
Read more at Marthastewart.com: Sour Cream Waffles - Martha Stewart Recipes
Happily submitted to Good (& Cheap) Eats link-up for What's On Your Plate?
Enjoy!
from Best in Children's Books1961 Nelson Doubleday, Inc."The True Book of Health" by Olive V. Haynes, R.N.illustrated by Harvey Weiss
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