tag:blogger.com,1999:blog-40046316079553731592024-03-13T07:32:32.491-04:00tortillas and orangestortillasandoranges@gmail.comUnknownnoreply@blogger.comBlogger51125tag:blogger.com,1999:blog-4004631607955373159.post-51035305910533985522010-11-12T17:50:00.004-05:002010-11-15T16:44:24.539-05:00New SiteTortillas and Oranges has moved!!!! I am so excited I can't stand it. Go to <a style="color: rgb(0, 51, 0);" href="http://tortillasandoranges.com/">www.tortillasandoranges.com</a>. And if you link your blog to mine, please change the address. Thank you!<br /><br />See you there!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4004631607955373159.post-20995765724076878852010-11-07T18:39:00.001-05:002010-11-07T18:42:30.740-05:00Shopping: Bountiful Baskets<span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;" id="internal-source-marker_0.05521406921528049">One of my favorite things in life is my budget. I love the challenge and ingenuity that comes with trying to live on a certain amount of money. But, this blog isn’t about money, it’s about food. Which brings me to <a style="color: rgb(0, 102, 0);" href="http://www5.bountifulbaskets.org/">Bountiful Baskets</a>. Have you heard about it? If you live in Arizona, Nevada, Utah, or Idaho, you really need to check it out. Each Monday, I contribute a small amount of cash to a collective pool, and each Saturday, I show up and pick up my basket of produce. So if you are like me--you have a limited amount of money but want really fresh yummy produce (that is often locally grown), give this system a chance. I am a huge fan.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4004631607955373159.post-1568063780063743642010-11-04T10:53:00.003-04:002010-11-04T10:54:56.066-04:00Thanksgiving: StuffingThanksgiving is in three weeks. Are you prepared? Do you have plans? What are you making?<br /><br />If you are in charge of the stuffing, don't forget about <a style="color: rgb(204, 0, 0);" href="http://www.epicurious.com/recipes/food/views/Sage-Stuffing-107372">this perfect recipe</a>.<br /><br />And while we are here, what is your favorite, absolute must have Thanksgiving dish? Mine is sweet potato casserole. But more on that later.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4004631607955373159.post-56259006379942361542010-11-03T11:38:00.003-04:002010-11-03T11:55:22.447-04:00I'm BackFriends,<br /><br />It has been far too long. But for those of you in the know--you'll know we've been a bit under water lately. Underwater for good reasons, not bad. We moved across the country. And as the number of boxes diminishes and the number of recipes on my counter increases I feel a need to start documenting again.<br /><br />Starting tomorrow, I'll post more, cook more, experiment more, read more, and in turn you'll read all about it. Do you see my new email address? Send any questions or suggestions you may have. And finally, please link my blog to your blog. In the months to come, we'll be expanding, growing and changing, and I promise you'll be glad to be a part of tortillas and oranges.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4004631607955373159.post-64467477239760759922010-04-27T13:04:00.009-04:002010-11-03T12:28:52.542-04:00Dinner: Penne with Peppers, Lemon, and Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTbtW-tUGyg/S-ZBA1JnpNI/AAAAAAAAANU/JhpALSRnt0g/s1600/bell+pepper+pasta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_uTbtW-tUGyg/S-ZBA1JnpNI/AAAAAAAAANU/JhpALSRnt0g/s320/bell+pepper+pasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5469130280011277522" border="0" /></a><br />I often experiment at dinner time. At 5:53pm, I'll look at my watch and think, "Oh boy. What am I going to do for dinner? I have absolutely no idea. No plan." After years of this routine I know that I need a few key ingredients to save the day. Do you know what I mean by a few key ingredients? When you get to the grocery store and think, "I forgot to make a list. What should I buy to get us through the week?" For me, these few ingredients include black beans, butternut squash, broccoli, and bell peppers. Without fail, if I have a bell pepper or two in the kitchen (preferably red), I can pull off something interesting.<br /><br />Last night I pulled out my trusty bell pepper and knocked the ball out of the park. Here is what I created.<br /><br />Penne Pasta with Peppers, Lemon, and Chicken<br /><br />2 Tblsp. olive oil<br />2 Tblsp. butter<br />1 small onion, diced<br />2 cloves garlic, minced<br />1/4 cup white wine (cooking wine is fine)<br />cooked chicken breast (I used a breast off of a rotisserie chicken)<br />1 large red bell pepper, 2 inch long thin strips, seeds removed<br />1/2 cup heavy cream<br />peel and juice of 1 lemon<br />1 pound penne pasta (bowtie or rigatoni would also work<br />parmesan or pecoreno romano cheese<br /><br />Start water boiling for pasta. In large saute pan heat olive oil and butter. Add garlic and onion and saute for a few minutes until soft. Add red pepper and white wine and continue sauteing. If your chicken is precooked add it here (I had a rotisserie chicken in the fridge and added one shredded breast).<br />If your chicken is raw, cut raw breasts into chunks and add before garlic and onion, toss in heat until cooked through then add garlic, onion, bell pepper and proceed.<br /><br />Boil penne pasta until al dente (I always boil my pasta for 1 minute less than the box says, and it comes out perfectly al dente).<br /><br />Grate lemon rind and add to chicken and peppers. Add juice from lemon. Finally, add cream and heat through. The cream you add should not turn the chicken and peppers into a sauce, but rather bind everything together in a creamy sort of way. Does that make any sense?<br /><br />Toss cooked pasta with 2 Tblsp. olive oil. Place on platter. Add chicken, lemon, and peppers to pasta platter. Grate parmesan cheese over dish. Enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4004631607955373159.post-87752435456144092672010-04-21T23:48:00.008-04:002010-04-23T08:03:27.396-04:00Dinner: Baked Salmon, Fresh Spinach, Grilled Corn, Crusty Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTbtW-tUGyg/S9CVSFbNueI/AAAAAAAAANM/Phuzif_KLJM/s1600/baked+salmon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_uTbtW-tUGyg/S9CVSFbNueI/AAAAAAAAANM/Phuzif_KLJM/s320/baked+salmon.jpg" alt="" id="BLOGGER_PHOTO_ID_5463030485926918626" border="0" /></a><br />I always take a break from cooking after the holidays. Not because I'm tired of cooking, but because I have to stop eating and undo the damage I've done over the holidays. I usually try to adhere to Gwyneth Paltrow's Cleanse and Detox program but only make it the first 3 days....I mean the first three hours.<br /><br />Why am I telling you this? Because I have just barely gotten into the swing of things. Last week I threw this meal together in less than 30 minutes, and you can too. In fact, if you don't pause to yell at your children or talk to your friends on the phone, you can probably do it in twenty.<br /><br />1. Preheat oven to 350.<br />2. Assemble salmon. I buy the Atlantic salmon skinless boneless portions in Costco's freezer section. Thaw them (while still in wrappers) under warm water, unwrap and place in 9x13 pan. Mince 1 clove garlic, place it in ramekin or small bowl with 1/4 cup butter. Melt garlic butter mixture in microwave and then pour over salmon. Place in preheated oven for 20 minutes or until cooked through. (I often bake the salmon for 10-12 minutes then broil it to brown the top...yummy.)<br />3. I usually have frozen baguettes in my freezer. After preheating the oven to 350, I pull one out, run it under water (it will seem weird to do this but putting moisture into the outer crust will give the loaf a chewy just baked texture). Throw it in the oven for 15 minutes. Wha-la--almost fresh crusty baguette.<br />4. Grab Trader Joe's Grilled Corn (freezer section) out of the freezer. Throw frozen corn in bowl with 2 Tblsp. water, a pat of butter and a dash of salt and microwave until done.<br />5. Rinse Fresh Young Spinach and place in pretty bowl.<br /><br />That's all. I had the whole thing on the table in 30 minutes and everybody was happy. Danny and I turned ours into salads and were especially thrilled. Enjoy.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4004631607955373159.post-59663033606470169692010-02-24T21:00:00.003-05:002010-02-24T21:09:18.930-05:00Take Out: Mid Winter Comfort MealWhat I took to 2 families tonight:<br /><br />*Smothered Macaroni (<a style="color: rgb(255, 0, 0);" href="http://www.amazon.com/Vegetarian-Cooking-Everyone-Deborah-Madison/dp/0767927478/ref=sr_1_1?ie=UTF8&s=books&qid=1267063591&sr=8-1">Deborah Madison</a>-macaroni, potatoes, gruyere, parsley, carmelized onions)<br />*<a href="http://tortillasandoranges.blogspot.com/2008/05/dinner-chicken-cutlets.html">Chicken Cutlets</a> (thinly sliced chicken, sourdough bread crumbs, pecorino romano)<br />*Tossed Salad Greens (spring mix tossed with my bff's new dressing, which is now our official house dressing)<br />*Chocolate Chip Cookies (Thomas Keller's version...more on <span style="font-style: italic;">that</span> later)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4004631607955373159.post-67325038801906108692010-02-23T19:57:00.001-05:002010-11-03T12:27:00.241-04:00Cookbook: Keller Kills Me<div id="zoomViewerDiv" stype="cursor:hand" style="position: relative; 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left: -400px; top: 0pt; width: 400px; height: 400px; clip: rect(0px, 400px, 400px, 0px); position: absolute; z-index: 2;"><div id="DynObject25" style="overflow: hidden; left: 0px; top: 0px; position: absolute; width: 50px; clip: rect(0px, 50px, 400px, 0px); height: 400px;"><img name="DynObject25Image" src="http://z2-ec2.images-amazon.com/R/1/a=1579653774+d=_SCR%281,3,2%29_+o=01+s=RMTILE+va=MAIN+ve=208631246+e=.jpg" border="0" height="400" width="50" /></div></div><div id="DynObject26" style="overflow: hidden; left: -400px; top: 0pt; width: 400px; height: 400px; clip: rect(0px, 400px, 400px, 0px); position: absolute; z-index: 2;"><div id="DynObject27" style="overflow: hidden; left: 0px; top: 0px; position: absolute; width: 256px; clip: rect(0px, 256px, 256px, 0px); height: 256px;"><img name="DynObject27Image" src="http://images.amazon.com/images/G/01/richmedia/images/blank.png" border="0" height="256" width="256" /></div></div><div id="DynObject28" style="overflow: hidden; left: -400px; top: 0pt; width: 400px; height: 400px; clip: rect(0px, 400px, 400px, 0px); position: absolute; z-index: 2;"><div id="DynObject29" style="overflow: hidden; left: 0px; top: 0px; position: absolute; width: 256px; clip: rect(0px, 256px, 256px, 0px); height: 256px;"><img name="DynObject29Image" src="http://images.amazon.com/images/G/01/richmedia/images/blank.png" border="0" height="256" width="256" /></div></div><div id="DynObject30" style="overflow: hidden; left: -400px; top: 0pt; width: 400px; height: 400px; clip: rect(0px, 400px, 400px, 0px); position: absolute; z-index: 2;"><div id="DynObject31" style="overflow: hidden; left: 0px; top: 0px; position: absolute; width: 256px; clip: rect(0px, 256px, 256px, 0px); height: 256px;"><img name="DynObject31Image" src="http://images.amazon.com/images/G/01/richmedia/images/blank.png" border="0" height="256" width="256" /></div></div><div id="DynObject32" style="overflow: hidden; left: -400px; top: 0pt; width: 400px; height: 400px; clip: rect(0px, 400px, 400px, 0px); position: absolute; z-index: 2;"><div id="DynObject33" style="overflow: hidden; left: 0px; top: 0px; position: absolute; width: 256px; clip: rect(0px, 256px, 256px, 0px); height: 256px;"><img name="DynObject33Image" src="http://images.amazon.com/images/G/01/richmedia/images/blank.png" border="0" height="256" width="256" /></div></div><div id="DynObject34" style="overflow: hidden; left: -400px; top: 0pt; width: 400px; height: 400px; clip: rect(0px, 400px, 400px, 0px); position: absolute; z-index: 2;"><div id="DynObject35" style="overflow: hidden; left: 0px; top: 0px; position: absolute; width: 256px; clip: rect(0px, 256px, 256px, 0px); height: 256px;"><img name="DynObject35Image" src="http://images.amazon.com/images/G/01/richmedia/images/blank.png" border="0" height="256" width="256" /></div></div></div></div></div><div id="DynObject70" style="overflow: hidden; left: 0px; top: 0px; position: absolute; z-index: 22; cursor: pointer; width: 1000px; clip: rect(0px, 1000px, 1000px, 0px); height: 1000px;"><img name="DynObject70Image" src="http://images.amazon.com/images/G/01/richmedia/images/cover.gif" border="0" height="1000" width="1000" /></div></div></div> </div><br />Oh boy. <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?ie=UTF8&s=books&qid=1266972771&sr=8-1">It came in the mail last week</a>. The truth is, it was on back order for several weeks. D tried to get it for me for Christmas. I tried to get it for myself for my birthday(that was in January). No matter. It is here now. The first recipe I will try are his Chocolate Chip Cookies. After that I'm going to throw all care to the wind and attempt the Fried Chicken. I'm inviting Lindy (my mentor) over for that one. I'll let you know how it goes. Now I'm off to clean an incredibly dirty kitchen.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4004631607955373159.post-47708067048978486272010-01-17T10:31:00.003-05:002010-11-03T12:28:24.967-04:00Dinner: You'll Never Guess<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTbtW-tUGyg/S1MtmarP2hI/AAAAAAAAANE/7wtljZVWIxY/s1600-h/790.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_uTbtW-tUGyg/S1MtmarP2hI/AAAAAAAAANE/7wtljZVWIxY/s320/790.JPG" alt="" id="BLOGGER_PHOTO_ID_5427732113930574354" border="0" /></a><br />You will never guess what I ate last night. Check out my <a href="http://snowtire.blogspot.com/2010/01/acorn-fed-free-range-rodent-censored.html">bff's blog</a>.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4004631607955373159.post-6259408535870145592010-01-07T10:19:00.006-05:002010-11-03T12:29:15.452-04:00Breakfast: The Egg Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTbtW-tUGyg/S0X-fvXxpuI/AAAAAAAAAM8/4XlMNq1JTnE/s1600-h/DSC_0435.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_uTbtW-tUGyg/S0X-fvXxpuI/AAAAAAAAAM8/4XlMNq1JTnE/s320/DSC_0435.jpg" alt="" id="BLOGGER_PHOTO_ID_5424021147483219682" border="0" /></a><br />Have you seen the movie Spanglish? There is one scene where Adam Sandler is making the most beautiful sandwich you have ever seen. Well, it turns out that <a href="http://www.youtube.com/watch?v=QXAJAyLdUXU">Sandler apprenticed under Thomas Keller in preparation for</a> his role as a chef in this movie. Watch the video I just linked. You will die.<br /><br />At home, I've turned the sandwich inside out, simplified it, and made it one of my ladies' favorite breakfasts. And you know how I feel about <a href="http://tortillasandoranges.blogspot.com/2008/11/fake-cinnamon-rolls-or-orange-as-case.html">hot breakfasts</a>.<br /><br />The simplified versions of Thomas Keller's bachelor sandwich.<br /><br />1. Fry an egg.<br />2. Toast a good piece of bread.<br />3. Spread butter and a little bit of cheese on the bread, then slice in half.<br />4. Place hot fried egg on top of toasted bread (preferably on top of the cheese half so the cheese will start to melt).<br />5. Place other half of bread on top. Wha-la--a fried egg sandwich for breakfast.<br /><br />The ladies love biting into the sandwich while simultaneously trying to figure out who to manage the flowing yolk. And finally they like a dab of rasberry jam for dipping.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4004631607955373159.post-88100536112976588462010-01-04T18:13:00.003-05:002010-11-03T12:29:50.299-04:00Dinner: Chana MasalaI am addicted to <a href="http://en.wikipedia.org/wiki/Chana_masala">Chana Masala</a>. Our local mall's food court has a hidden treasure--some of the Boston area's best Indian food. Everytime I am at the mall, I treat myself to some Chana Masala (which are chick peas that have been simmering in a spicy tomato sauce for 24 hours). Because it's a new year and my trips to the mall will be far less than they were last year, I figured out how to make my own version of Chana Masala. I threw a few key ingredients today and was so pleased with my lunch that I served it again for dinner. Try it and let me know what you think.<br /><br />Becca's Made Up version of Chana Masala<br />2 Tbs. good olive oil<br />1 12 oz. can chick peas (garbanzo beans)<br />1 12 oz. can crushed tomatoes<br />1/2 Tbs. of Garam Masala*<br />2 Tbs. brown sugar<br />2 cloves garlic, minced<br /><br />Place olive oil in medium sized saucepan on medium heat. Drain chick peas and add to olive oil. Add crushed tomatoes, Garam Masala, brown sugar, and garlic. Simmer for a few hours or for as long as you can (30 minutes would even do the trick). Serve over basmati or brown rice.<br /><br />*Garam Masala is a particular blend of Indian spices. You can find it at any Indian food store or order it through Penzey's spices.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4004631607955373159.post-39809763168049572212009-12-31T11:07:00.004-05:002010-11-03T12:30:08.816-04:00Lunch: Ham SandwichI just finished reading the authorized biography of Alice Waters ("Alice Waters and Chez Panisse" by Thomas McNamee). It was a great read and the ideas behind Waters' food revolution are nutty and inspiring. In between the stories that comprise Waters' life are narrative recipes. One in particular has beckoned me back into the kitchen. Waters explains that whenever she makes a ham sandwich she goes into her garden and picks "whatever herbs" she has. She then chops "them up fine and mix them...with a little garlic...a little vinegar and oil, into a sort of savory herb paste." She then toasts day old french bread and spreads on the "herb paste." She serves the sandwich open topped with a bit of sweet onion marmalade.<br /><br />Need I write more? Tonight at my friend's New Year's Eve party, I am going to make bit size ham and herb sandwiches. Here is what I am going to do:<br />1. Fire up my portable grill pan.<br />2. Place buttered, thinly sliced good bread on the grill.<br />3. While the bread is on the grill, I'll shmear it with the savory herb paste, then add a thin slice of fancy pants ham, carmelized onions, and a bit of gruyere cheese.<br />4. I'll put the sandwiches together and cut them into small squares.<br />5. I'll serve them and everyone will tell me how amazing I am. But I'll give all the credit to Alice. Promise.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4004631607955373159.post-39270980881829655352009-12-17T23:41:00.002-05:002010-11-03T12:30:44.374-04:00Side: Sage StuffingThanksgiving was long ago and Christmas looms ahead. Somehow Christmas magically appeared this year. It did not come in its usual saunter. It is here and I did not see it coming. But, no matter. I found a stuffing recipe that will be my forever <a href="http://www.epicurious.com/recipes/food/views/Sage-Stuffing-107372">stuffing recipe</a>. It is not fancy and does not involve various dried fruits and nuts. It is simple, straightforward, and too yummy. If you do another turkey for Christmas, here you go.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4004631607955373159.post-7583445700438370082009-10-22T08:45:00.004-04:002010-11-03T12:31:40.527-04:00Drink: Caramel Apple CiderIt's a shame how long I've gone without posting anything. Life has taken over. Last summer, as we drifted about enjoying our free time, I looked at my growing girls and suspected that Fall would be crazy nutty. And although I usually don't write much about my family online, I must say that this Fall has been spectacular. E and G are turning into amazing people. They enjoy their music and it's starting to pay off. A is thinking about starting to read. P has discovered the joy of multi tools. I accomplished the one thing I knew I had to do after I finished bearing children--I ran a marathon. It was exhilarating, difficult, dissapointing, and emboldening all at the same time. I'll do another some day. Having written all of that, here is a <a style="color: rgb(255, 0, 0);" href="http://familyfun.go.com/recipes/caramel-apple-cider-685139/">recipe</a> you must have for the Fall. Fix this for the Trick or Treaters and you will be the talk of the town.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4004631607955373159.post-84020268074452945652009-09-03T13:35:00.003-04:002010-11-03T12:27:54.070-04:00Dessert: A Keeper CupcakeLong story short--I was looking for a keeper cupcake recipe and I found it<span style="color: rgb(255, 0, 0);"> </span><a style="color: rgb(255, 0, 0);" href="http://www.foodnetwork.com/recipes/neelys/buttermilk-cupcakes-with-chocolate-icing-recipe/index.html">here</a>. Print this one out, it's a keeper. Just one note on the frosting--when I made it, it was not chocolatey enough for me. So, I dabbed the middle of each cupcake with pure melted milk chocolate. Sorry there are no pictures. I was too lazy and by the time I wanted to snap away, the cupcakes were all gone. Too yummy for words, or pictures I guess.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4004631607955373159.post-78308633653706076012009-09-02T22:35:00.003-04:002009-09-02T22:42:48.531-04:00Bread: Honey Oatmeal BreadOh boy. I've been absent for too long. And instead of boring you with explanations that really don't matter--I'll post my dear friend K's bread recipe. To be fair--I have not made this bread yet. I'm waiting for the Boston Fall Air to roll in, then I'll warm up the house with baked bread. But not just yet. But I know I can post this because I totally trust KK. Here is her much anticipated bread recipe. I'll change this post as soon as I make the bread myself, but I didn't want to deprive all of you in the meantime. If you do make it, promise us you'll let you know how it goes. And KK--thanks a bunch. You never let me down.<br /><table style="margin-left: 0pt; width: 541px; height: 231px;" class="zeroBorder" cellpadding="0" cellspacing="0"><tbody><tr><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt; text-align: center;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">2 loaves </span><span style="font-family:'Times New Roman';">(1.5 lb)</span></span></p></td><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt; text-align: center;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">4 loaves </span><span style="font-family:'Times New Roman';">(1.5 lb)</span></span></p></td><td style="vertical-align: top;" width="312"><br /></td></tr><tr><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">2 cups</span></span></p></td><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">4 cups</span></span></p></td><td style="vertical-align: top;" width="312"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">Water</span></span></p></td></tr><tr><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">6 T</span></span></p></td><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">12 T</span></span></p></td><td style="vertical-align: top;" width="312"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">Honey</span></span></p></td></tr><tr><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">2 1/2 t</span></span></p></td><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">5 t</span></span></p></td><td style="vertical-align: top;" width="312"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">Salt</span></span></p></td></tr><tr><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">4 t</span></span></p></td><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">8 t</span></span></p></td><td style="vertical-align: top;" width="312"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">Yeast</span></span></p></td></tr><tr><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">3 T</span></span></p></td><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">6 T</span></span></p></td><td style="vertical-align: top;" width="312"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">Butter</span></span></p></td></tr><tr><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">2 cups</span></span></p></td><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">4 cups</span></span></p></td><td style="vertical-align: top;" width="312"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">Oatmeal</span></span></p></td></tr><tr><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">4 cups</span></span></p></td><td style="vertical-align: top;" width="148"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">8 cups</span></span></p></td><td style="vertical-align: top;" width="312"><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:130%;"><span style="font-family:'Times New Roman';">Bread flour</span></span></p></td></tr></tbody></table><br /><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:100%;"><span style="font-family:'Times New Roman';">Put first four ingredients in a bowl and let yeast work.</span></span></p><p style="margin-left: 0pt; margin-right: 0pt;"><span style="font-size:100%;"><span style="font-family:'Times New Roman';">Add softened butter. Then add oatmeal and bread flour. Knead until smooth and elastic (about 10 minutes). Let rise until double. Form into loaves and let rise for about 45 minutes to one hour. Bake in 350</span><span style="font-family:'Symbol';">°</span><span style="font-family:'Times New Roman';"> oven for 30 minutes.</span></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4004631607955373159.post-6819665477547936042009-08-13T17:13:00.004-04:002009-08-13T17:24:35.632-04:00Cooking: Back from the BreakHello again! I'm back! Not back with a vengeance, just back. And do you want to know what I was doing this summer? I'll show you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTbtW-tUGyg/SoSD7Hu5ZvI/AAAAAAAAAMo/Mj-QRaJJtw0/s1600-h/P1000358.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_uTbtW-tUGyg/SoSD7Hu5ZvI/AAAAAAAAAMo/Mj-QRaJJtw0/s320/P1000358.JPG" alt="" id="BLOGGER_PHOTO_ID_5369561707443742450" border="0" /></a>That's right. Taking a break. No cooking. I succumbed to all sorts of sugar cereals, prepackaged bread (that lasts on the shelf for well over a week), fast food, Hostess bakery products, and last but not least: canned whipped cream--my personal favorite. But, my suitcases are exploded on my bed--now ready to unpack, and the girls have received their class assignments and are ready to buy school supplies. Now I am on the hunt for recipes that will make our Fall transition as tasty as can be. Which brings me to you. Do you have a favorite sandwich bread recipe? I don't care if it's white or wheat--I'm just looking for a tasty homemade sandwich bread that will make my girls smile. Please help. And happy end of summer to you all.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-4004631607955373159.post-8865857406425319762009-06-16T16:58:00.004-04:002009-06-28T09:17:29.569-04:00Lunch: What to do, What to do<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTbtW-tUGyg/SkdsyD3wt7I/AAAAAAAAAMg/6glv9f4zDfk/s1600-h/P1000356.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_uTbtW-tUGyg/SkdsyD3wt7I/AAAAAAAAAMg/6glv9f4zDfk/s320/P1000356.JPG" alt="" id="BLOGGER_PHOTO_ID_5352366289441568690" border="0" /></a><br />Ladies (I'm not ashamed to admit that all or most of you reading this are in fact Ladies)--<br /><br />It is time. Summer has arrived (well, sort of...my posse doesn't get out until June 23rd. Yes you read that right--June 23rd). At our house, the first few days of summer are magical--new flip flops, swimming parties, loud music throughout the house while we clean out our backpacks. But within a week, reality sets in. What do I make for lunch? I remember having this problem last summer. I can think of a few fun sandwiches*, but that only lasts for so long. What kinds of lunches do you make in the summer? I really need help here. Last summer my oldest daughter said she was "quesadillad out"--whatever that means. Don't be shy. <span style="font-weight: bold;">Share your ideas for a fun and easy summer lunch so we can all benefit.</span><br /><br />*Turkey wrap:<br />large pita bread or wraps<br />sliced deli turkey<br />mayo/mustard<br />lettuce, sliced tomatoes<br />a bit of salt<br /><br />Spread a bit of mayo and mustard over pita bread. Place sliced turkey lettuce and tomatoes over bread. Salt tomatoes just a bit. Roll wrap tightly. Slice. If the wrap starts to unroll, stick it with a toothpick--the kiddies get a kick out of toothpicks.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4004631607955373159.post-33582623845330595042009-06-12T09:07:00.003-04:002009-06-12T09:13:56.992-04:00Menu: Summertime Summertime Sum Sum...Tonight we are having friends over for <a style="color: rgb(255, 0, 0);" href="http://www.marthastewart.com/recipe/minestrone-salad?autonomy_kw=minestrone%20salad&rsc=header_1">Minestrone Salad</a> with Grilled Sausage and Arugula Pesto. This is one of my favorite <a style="color: rgb(255, 0, 0);" href="http://www.marthastewart.com/portal/site/mslo/menuitem.8c18359e73ed0e3aaef9247a3373a0a0/?vgnextoid=a78759c6da6e8110VgnVCM1000003d370a0aRCRD&vgnextchannel=507820b7f3480110VgnVCM1000003d370a0aRCRD&rsc=recipecontent_food&lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD">summertime menus</a>. I make the salad and pesto in the morning, clean my house like a madwoman in the afternoon, then grill the sausage on the deck in the evening. People rave about this meal. Do yourself a favor and try it.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4004631607955373159.post-72378031709835439782009-06-09T22:40:00.008-04:002010-11-03T12:31:11.411-04:00Catering: 400 Crepes and Counting...Oh man. What a weekend. But, with the help of some amazingly capable people, we pulled it off. What the heck am I talking about? Last weekend, I engineered and pulled off my very first catering event. Well, I can't say I. I should say we. My friends who volunteered to help are more capable than I am and made this project shine(K, you are an unbelievable cook. Can I move into your kitchen?). When a good friend's daughter became engaged, I begged her to let me cater the wedding. She agreed, and away we went.<br /><br />The bride requested a crepe bar. After testing six different crepe recipes (mastering the art, joy of cooking, martha stewart, alton brown, epicurious, & a French book), I went for the <a style="color: rgb(255, 0, 0);" href="http://www.epicurious.com/recipes/food/views/Basic-Crepes-1220">epicurious crepe</a>. Why? Because it was the sturdiest crepe I could find. A friend and I made over 400 crepes, froze them, and reheated them at the reception on crepe griddles. The menu included:<br />Sweet Crepe-filled with tossed berries, topped with berry sauce and whipped cream.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uTbtW-tUGyg/Si8jahSVcAI/AAAAAAAAAMQ/QguGRXHlVcE/s1600-h/P1120702.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_uTbtW-tUGyg/Si8jahSVcAI/AAAAAAAAAMQ/QguGRXHlVcE/s320/P1120702.JPG" alt="" id="BLOGGER_PHOTO_ID_5345530221230911490" border="0" /></a>and a Savory Crepe-thinly sliced ham, jarlsburg cheese, and fresh spinach (vegetarian version-just the cheese and spinach) topped with a bechamel.<br /><br />I can not tell you how much I enjoyed this project. I loved every minute of it. I loved getting up at 5:30 in the morning to fire up the <a href="http://www.williams-sonoma.com/products/sku4845186/index.cfm?pkey=xsrd0m1%7C16%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Ccrepe&cm_src=SCH">crepe griddle</a>. I loved creating a berry sauce with just the right amount of vanilla and preserves. I loved inviting friends over as test groups to find the best way to fold and serve crepes. I loved learning about <a style="color: rgb(255, 153, 0);" href="http://www.williams-sonoma.com/products/cw196/index.cfm?pkey=xsrd0m1%7C16%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Cwhipped%20cream&cm_src=SCH">stainless steel cream whippers</a> (my my, they are fancy-pants). I loved designing the crepe stations at the wedding reception.<br /><img src="file:///C:/DOCUME%7E1/Rebecca/LOCALS%7E1/Temp/moz-screenshot-1.jpg" alt="" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTbtW-tUGyg/Si8jCaeE3kI/AAAAAAAAAMI/nTwgYhmrSHc/s1600-h/P1120673.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_uTbtW-tUGyg/Si8jCaeE3kI/AAAAAAAAAMI/nTwgYhmrSHc/s320/P1120673.JPG" alt="" id="BLOGGER_PHOTO_ID_5345529807084248642" border="0" /></a>I loved watching people eat the crepes. And the best part? I loved fixing "crepe kits" for the bride's family and friends so their crepe-venture could continue. I loved it all.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTbtW-tUGyg/Si8kdoM2dpI/AAAAAAAAAMY/NeFfvEzA0aM/s1600-h/P1120701.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_uTbtW-tUGyg/Si8kdoM2dpI/AAAAAAAAAMY/NeFfvEzA0aM/s320/P1120701.JPG" alt="" id="BLOGGER_PHOTO_ID_5345531374138193554" border="0" /></a>And a special thanks to <a href="http://mamaheather.blogspot.com/">H</a>, who took the time to document the whole thing. You are a dear.Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-4004631607955373159.post-55617957491657146052009-05-20T23:08:00.002-04:002009-05-20T23:18:04.148-04:00Dinner: It's Gettin Hot in HereIt's that time of the year, folks. It's hot. A few years ago I stumbled across <a style="color: rgb(255, 0, 0);" href="http://www.nytimes.com/2007/07/18/dining/18mini.html?_r=1&scp=1&sq=101%20summer%20meals&st=cse">this article</a>. I love <a href="http://en.wikipedia.org/wiki/Mark_Bittman">Mark Bittman</a>. I love his simple approach to food. I love that he is not a food snob. And I love that he is not afraid to recommend a hot dog and beans for dinner (idea #101). So, if turning on the oven this summer gives you the heebee geebees (is that how we spell that?), fix a large glass of lemonade and look through this <a href="http://www.nytimes.com/2007/07/18/dining/18mini.html?_r=1&scp=1&sq=101%20summer%20meals&st=cse">marvelous list of ideas</a>.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4004631607955373159.post-78860383269768265932009-04-28T17:46:00.003-04:002009-04-28T17:58:51.408-04:00Breakfast: Cheating at 7am<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTbtW-tUGyg/Sfd6Gm4u4nI/AAAAAAAAAKo/dfnc0kJBR9Y/s1600-h/P1000234.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_uTbtW-tUGyg/Sfd6Gm4u4nI/AAAAAAAAAKo/dfnc0kJBR9Y/s320/P1000234.JPG" alt="" id="BLOGGER_PHOTO_ID_5329862937952576114" border="0" /></a><br />The picture really says it all. You know of my love affair with <a style="color: rgb(255, 0, 0);" href="http://tortillasandoranges.blogspot.com/2008/08/breakfast-survival-mode-breakfast.html">Nutella</a>. But did you also know that it is insanely healthy? Ok, maybe not for those of us who have stopped growing. But for little ones, a few tablespoons of Nutella packs a nutritional punch. That is good news because Pops (as in child #4) is nowhere near the weight chart. We take him in for routine weight checks (his doctor is worried) and whenever we succeed, we chalk it up to Pops' daily allowance of Nutella. For breakfast in a hurry, I shmear nutella on an eggo waffle, then add fresh strawberries. The kiddies love it, and I love watching them eat it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTbtW-tUGyg/Sfd6RUKD6YI/AAAAAAAAAKw/gMiDdhOFMdk/s1600-h/P1000235.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_uTbtW-tUGyg/Sfd6RUKD6YI/AAAAAAAAAKw/gMiDdhOFMdk/s320/P1000235.JPG" alt="" id="BLOGGER_PHOTO_ID_5329863121903544706" border="0" /></a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-4004631607955373159.post-1201785564238075092009-04-03T21:47:00.003-04:002009-04-03T21:53:37.653-04:00Dinner: Slow Cooker ExtravaganzaMost of you know how much I love my dear slow cooker. My good friend, LD, has a fancy-pants crock pot from <a style="color: rgb(255, 0, 0);" href="http://www.amazon.com/All-Clad-99009-Stainless-Steel-2-Quart-Cooker/dp/B0007SXBUQ">All Clad</a><span style="color: rgb(255, 0, 0);"> </span>that I covet. Someday. Anyway, I've enjoyed looking at these <a style="color: rgb(255, 0, 0);" href="http://www.epicurious.com/articlesguides/howtocook/primers/slowcooking?mbid=RF">slow cooker recipes</a> and think I'll try a few. I'll start with the Slow Cooker Chocolate Chip Cookies. Can't wait for those babies.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4004631607955373159.post-65879661591820347482009-03-15T21:55:00.002-04:002009-03-15T22:14:42.292-04:00Dinner: St. Patrick's Day Meal<div style="text-align: center;"><a href="http://images.google.com/imgres?imgurl=http://www.ti-journal.com/dsc09845-2-2-2.jpg&imgrefurl=http://www.ti-journal.com/ti-journal-0323.htm&usg=__SQujHRWCe-LvpVMGIBfcBEmwVFY=&h=600&w=800&sz=65&hl=en&start=15&sig2=VhiU1u45IVzg_lNfN6bvcw&um=1&tbnid=NNUKC23ViG7aZM:&tbnh=107&tbnw=143&ei=qrW9ScbiMIOYtweH0bD5Cw&prev=/images%3Fq%3Dfour%2Bleaf%2Bclovers%26hl%3Den%26sa%3DN%26um%3D1"><img style="border: 1px solid ;" src="http://tbn2.google.com/images?q=tbn:NNUKC23ViG7aZM:http://www.ti-journal.com/dsc09845-2-2-2.jpg" width="143" height="107" /></a><br /></div>Several of you have asked me to post<a href="http://www.epicurious.com/recipes/food/views/Corned-Beef-and-Cabbage-20038"> <span style="color: rgb(255, 0, 0);">this</span></a>. We do make this every March17th, although my sister informed me that Corned Beef and Cabbage is not really eaten in Ireland. Oh well, I tried. My absolute favorite part of the meal is the soda bread. I usually use <a style="color: rgb(255, 0, 0);" href="http://www.epicurious.com/recipes/food/views/Irish-Soda-Bread-13189">this recipe</a><span style="color: rgb(255, 0, 0);">.</span> But after talking with a few foodies, I am really tempted to try <a style="color: rgb(255, 0, 0);" href="http://www.epicurious.com/recipes/food/views/Irish-Soda-Bread-351423">this one</a>. I'll let you know which one I use and how it turns out. Either way, this meal really is not complete without fresh butter on soda bread. And you may be scared of the caraway seeds, but they really make the bread. Happy St. Patrick's Day. Even if my beloved Irish technically don't eat Corned Beef and Cabbage, it is and always will be one of my very favorite things to eat.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4004631607955373159.post-17280527030644746602009-03-06T18:39:00.003-05:002009-03-06T18:52:29.164-05:00Dessert: Banana Walnut Chocolate Chunk Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTbtW-tUGyg/SbG23Bq8FYI/AAAAAAAAAJ4/dWEbetiP8CE/s1600-h/P1000180.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_uTbtW-tUGyg/SbG23Bq8FYI/AAAAAAAAAJ4/dWEbetiP8CE/s320/P1000180.JPG" alt="" id="BLOGGER_PHOTO_ID_5310226492104119682" border="0" /></a><br /><br />Have old bananas lying around? Make<span style="color: rgb(255, 0, 0);"> </span><a style="color: rgb(255, 0, 0);" href="http://www.marthastewart.com/recipe/banana-walnut-chocolate-chunk-cookies?autonomy_kw=banana%20walnut%20cookies&rsc=header_1">these</a>. You will die. We can't keep the dough around long enough to have many cookies. And if you're worried about the butter and sugar, all of the good stuff (whole wheat flour, rolled oats, bananas, walnuts) makes the guilt melt away. Yummers.Unknownnoreply@blogger.com1