Kids, here you go. In a few short months. (Argh, do you see rice?)
Ipercoop: Better practice at Aldi’s now.
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the VP debate!! Yea!! (Go Bears ) Heat canola oil in skillet, over high heat. Add minced garlic, minced ginger, sliced onions, and crushed red pepper flakes (or broken up dried Chinese hot pepper). Stir-fry 10 seconds. Add broccoli florets and 1/4 cup water. Cover for 3-5 minutes and cook over medium-high heat, just until broccoli is almost [...] I can’t remember what cut of beef this was. I just told the farmer I wanted a roast cut and would take whatever he had, and he handed me this — maybe a bottom tip roast, or something. Suffice it to say, any slow-cooking roast will do here. The one I used [...] Small Yukon Gold potatoes, peeled, quartered and tossed with extra virgin olive oil and salt and pepper, herbs if you like Drain potatoes from the olive oil and cook in a pre-heated cast iron [...] After a quick review of what we’ve been eating the past couple of weeks since Aisa’s party, I decided that we need to add more ORANGES and YELLOWS to our diet. So I bought ~10 pounds of garnet yams to make into SOMETHING. Somehow, this really wasn’t what I had in mind when [...] from an Epicurious recipe (sorry, too tired to look for the link again) Toast pecans and almonds in 375 degree oven for 10 minutes or so. Let cool and chop. Meanwhile make Elizabeth Foss’ Favorite Family Granola (I’ve tailored this to our own taste with a few adjustments, but the original is just as wonderful) While granola [...] This is a nice dinner entree when you forget to take stuff out of the freezer in time, like I did today. [blush] Put 2 frozen chicken breast halves (leave skin and bone intact) Sorry about the fuzzy recipe. 1 scoop dried baby lima beans (I mean the scoop at Whole Foods, which probably came to about 1 1/2 cups) Pick over lima [...] 1 medium head romaine lettuce, torn into bite-sized pieces, rinsed and spun dry the dressing, whisk all in a bowl: ~1/4 cup extra virgin olive oil Boil together in a pot large enough to accommodate a large salmon fillet (this was enough for 6 people): water (enough to cover salmon when you put it in) When boiling, gently add salmon, cover pot, and turn off heat. [...] It’s not picture perfect, and I wish I could say I grew the basil that went into the pesto, and the tomatoes… but no. It was still perfectly yummy, and what’s important, it’s all mine — well, except for a couple of bites Paco took. My little ones don’t like this [...] We got the remnants of Hurricane Ike 2 weekends ago — strong winds (strong enough to break in half our basketball pole, luckily no one was hurt) but no rain. We didn’t have power for 24 hours. Luckily we just had Aisa’s grad party that Saturday, and on Sunday when we lost power [...] Cut eggplant into strips (about 3 1/2 inches x 1/2 inch). Heat canola oil in a wok over high heat. Add minced garlic and onions (sliced lengthwise) and stir-fry 30 seconds. Add eggplant slices and let sit 4 minutes or so, turning after 2 minutes, until blistered and brown in spots. [...] Cut eggplant(s) lengthwise into 1/2 inch slices. Salt lightly and let sit for 15 minutes, then rinse and pat dry with paper towels. Drizzle extra virgin olive oil on baking sheet. Transfer eggplant slices to baking sheet, coating them with the oil on both sides. Bake at 450 degrees F for [...] |
The ATTG Family |
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