tag:blogger.com,1999:blog-86469680722695323642024-02-19T11:09:25.617-05:00The world through Cat's eyesCathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-8646968072269532364.post-87181860362918132752013-02-17T14:51:00.001-05:002013-02-17T14:51:28.534-05:00Onigiri...Japanese Rice Balls<h3 style="text-align: center;">
Salmon Onigiri</h3>
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Ingredients:</div>
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<div>
Salmon fillet</div>
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Salt and Pepper<br />
A tiny bit of olive oil (for baking salmon)</div>
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Japanese rice</div>
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Japanese rice seasoning (furikake)</div>
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Sesame seeds (grounded and optional)</div>
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Japanese Plum Sauce (optional)</div>
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Rice Vinegar</div>
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Seaweed sheets</div>
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Japanese Onigiri Molds<br />
A dipping sauce of your choice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnm1dtPQuAmk3CuWHec7ZohC7nNiVZZhoQn0izQzEHA2X_l6UE8CRAP2pubKu2zmDXrw-55_phYFdH122RRxi0LmDrJrJwmp8sgAkE_o1L0DK0JtqwUPVZOJxk8gMmopFoWES9G6mXR0/s640/blogger-image-1007329318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnm1dtPQuAmk3CuWHec7ZohC7nNiVZZhoQn0izQzEHA2X_l6UE8CRAP2pubKu2zmDXrw-55_phYFdH122RRxi0LmDrJrJwmp8sgAkE_o1L0DK0JtqwUPVZOJxk8gMmopFoWES9G6mXR0/s320/blogger-image-1007329318.jpg" width="320" /></a></div>
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Bake the Salmon</h3>
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Put your salmon fillet seasoned with olive oil, salt and pepper in a cold oven at 400 degrees for 25 minutes. Once baked, flake and break the salmon in a separate large bowl and let cool.</div>
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Make the Rice</h3>
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Make 1 cup of rice. Once it's done, open up the lid and let it cool for a few minutes. Add the rice vinegar to the rice and everything into the bowl of salmon. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9D5C6KrlqlwEXjwk9wfVUXXPTdGLuFRyUCdE4JKOylWIl3ZgHKNtXpdY5jMtqbmaYRzTd69L0bRPe3p8owpe2DyiMVdAupXrzBzP7XNAz86e7GrkeYp0wVUJ4ucYHDCebUmLfNtgc9Y/s640/blogger-image-1298745231.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9D5C6KrlqlwEXjwk9wfVUXXPTdGLuFRyUCdE4JKOylWIl3ZgHKNtXpdY5jMtqbmaYRzTd69L0bRPe3p8owpe2DyiMVdAupXrzBzP7XNAz86e7GrkeYp0wVUJ4ucYHDCebUmLfNtgc9Y/s200/blogger-image-1298745231.jpg" width="161" /></a>Add the rice seasoning and plum sauce.<br />
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Put the mixture of rice in the molds and you can coat it with the grounded sesame seeds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUUg63LWoayit71Jugq5ZsxSkIkobI5o-JxiVt477nzCd8oyGIEumJgR1tqEyrSmPoToCAApmOiE-HTlMctnQGq4sWUHMGe6wFGWNgfCX8Z87cC6cfgIeC08r3yRelxniytmjMz5b71U/s640/blogger-image-49223589.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUUg63LWoayit71Jugq5ZsxSkIkobI5o-JxiVt477nzCd8oyGIEumJgR1tqEyrSmPoToCAApmOiE-HTlMctnQGq4sWUHMGe6wFGWNgfCX8Z87cC6cfgIeC08r3yRelxniytmjMz5b71U/s200/blogger-image-49223589.jpg" width="138" /></a><br />
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Add the strips of seaweed paper onto the Onigiri.<br />
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If you don't have the molds, you can make rice balls.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSpKgNcnFzoYYvdDcBFqDYsdEObgyUgDXjHeH5Q916SrVEU8KaR3aRkGRcmera_XmIor0Lj4MqARDV0R1j1G8rq29CXqCJF_jL-9VwnsA4sTzIJKOKZStc7QNjid-Cw-vU1x9HqcN7m4/s640/blogger-image--1911605501.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSpKgNcnFzoYYvdDcBFqDYsdEObgyUgDXjHeH5Q916SrVEU8KaR3aRkGRcmera_XmIor0Lj4MqARDV0R1j1G8rq29CXqCJF_jL-9VwnsA4sTzIJKOKZStc7QNjid-Cw-vU1x9HqcN7m4/s640/blogger-image--1911605501.jpg" /></a></div>
Optional: dip in sauce of your choice like spicy mayo or soy sauce....<br />
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Store it up to one day in a tupperware, separating it with wax paper.<br />
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<h3>
Great snacks or pretty in your Bento box! Such a healthy lunch!</h3>
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Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-68250342648397372262012-07-07T15:41:00.003-04:002012-07-07T15:41:38.240-04:00Bridal Indian Mask<h2 style="text-align: center;">
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Okay ladies, this mask came from India....it's known that bride to be's use this daily for a week until the wedding day to get that natural glow, it's ritual in India for all brides. So let's try this at home and do it once a week. Do it on your spa day chez toi or on a really hot day like today - the cooling mask refreshes my skin and the Tumeric Powder is a natural antiseptic.<br />
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<div style="text-align: center;">
Ingredients:</div>
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Sesame Oil</div>
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Chickpea Flour</div>
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Tumeric Powder</div>
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Almond Oil</div>
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Yogurt - for normal to oily skin</div>
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or</div>
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Milk - for dry skin</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweQtn9SBWTJQHsqiKy2SJUYEBaystCIlDNss7999-vKQl58_IXNnYBiJtUJjsEnwmGq2mDUI2XkBUsrZw1OxtwFo9qwpTTlpN7LG5yaWOENe_RCq0Cp8U17lW_kKdI01751cB85hRqFQ/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweQtn9SBWTJQHsqiKy2SJUYEBaystCIlDNss7999-vKQl58_IXNnYBiJtUJjsEnwmGq2mDUI2XkBUsrZw1OxtwFo9qwpTTlpN7LG5yaWOENe_RCq0Cp8U17lW_kKdI01751cB85hRqFQ/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Indian Mask</td></tr>
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Slab on a bit of Sesame Oil on your face and let it soak in...since I'm doing my Watermelon fast today the Sesame Oil is smelling kinda good right about now and I'm dreaming of Asian food.....<br />
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Mix the Chickpea Flour and Tumeric Powder together in equal parts (just enough to cover your face).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6LGB9DSp7qsrwvAwxFV4MFMTMD0M-n-pl-bDs0zZ9ID_sheiINiceDGuJSlMUCUVMR3nW62clitNiHKQ0-Eths0S1Ur7a1JWNIN2OGveyyafxSgXfWcF5z33-dQAjM1aehsI3IlrBzA/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6LGB9DSp7qsrwvAwxFV4MFMTMD0M-n-pl-bDs0zZ9ID_sheiINiceDGuJSlMUCUVMR3nW62clitNiHKQ0-Eths0S1Ur7a1JWNIN2OGveyyafxSgXfWcF5z33-dQAjM1aehsI3IlrBzA/s200/photo+(1).JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half of this amount should be just fine!<br /><br /><div style="text-align: left;">
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<br />Mix a little bit of yogurt or milk and the almond oil. Make sure the consistency is thick and pasty like mud!<div>
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Now slab it on your face and let it dry...30 minutes should be good</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaOCdY_TXiiKkhDkYTRBt3Pp-uzqWVThlGneFnP1DTwdwzx5fUstdPdPrOY2gWUzjlS5kD8A-eIWpWmoKPyCJHq9o_fs5t29LeT3Lhnw3QLRaJk4hlnJU_f2AxV4qLGjQra5ILtYUMuI/s1600/photo+(3).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaOCdY_TXiiKkhDkYTRBt3Pp-uzqWVThlGneFnP1DTwdwzx5fUstdPdPrOY2gWUzjlS5kD8A-eIWpWmoKPyCJHq9o_fs5t29LeT3Lhnw3QLRaJk4hlnJU_f2AxV4qLGjQra5ILtYUMuI/s400/photo+(3).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice and Bright</td></tr>
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Once it's dry, wash it off with a face cloth and water. I did it over the kitchen sink because I was afraid it'll clog my bathroom sink since there's no strainer. </div>
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Awww....my face feels so fresh and clean and glowing! Now put away the ingredients until next week - at least you can still use these ingredients for cooking...well, maybe not the Almond Oil. </div>
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<br /><br /></div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-26753426425744768962012-06-30T16:36:00.000-04:002012-06-30T16:36:57.345-04:00Yogurt VinaigretteHmmmm.....what's in my fridge? Not much but I'm craving a creamy dip or salad of some sort.<br />
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Here's my concoction of a creamy yogurt vinaigrette:<br />
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1 large Egg Yolk<br />
about 6 tablespoons of Greek Yogurt<br />
Sea Salt & ground White or Black Pepper<br />
3/4 cup of Extra Virgin Olive Oil<br />
Juice of a 1/2 lemon<br />
Sesame seeds for serving<br />
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You can make this dressing, essentially a mayonnaise, in a blender or food processor but I just used a whisk (it's less clean up). <br />
Put the egg in the bowl<br />
Add 1 tablespoon of yogurt<br />
Season with salt and pepper<br />
Whisk to blend....whisking constantly, add the olive oil drop by drop.<br />
When mixture starts to look like mayonnaise, you can pour in the oil in a steady but gentle stream.<br />
After adding half of the olive oil, whisk in the juice of the lemon, then continue with the oil. Add the remaining 6 tablespoons of yogurt and season to taste by adding more salt, pepper and/or lemon juice.<br />
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You can make this a day ahead and store and refrigerate. Make sure to whisk before using.<br />
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Don't laugh but I didn't have much veggies in the fridge so I ended up with chopped Romaine Lettuce and green apples, then I sprinkled some sesame seeds on top! Cherry tomatoes, cucumbers, arugula, beets and corn would have been nice! Enjoy your Yogurt Vinaigrette as a dressing or as a dip!<br />
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<br />Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-55215390303953460092012-02-17T17:48:00.000-05:002012-02-17T17:48:10.275-05:00Lemon Bars<div style="text-align: center;">
Pre-heat oven 350 degrees</div>
<div style="text-align: center;">
Grease 9 x 11 pan</div>
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For Shortbread:</div>
<div style="text-align: center;">
1 1/2 cup all-purpose flour</div>
<div style="text-align: center;">
3/4 cup confectioner's sugar</div>
<div style="text-align: center;">
12 tablespoons of melted unsalted butter</div>
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1/4 tsp salt</div>
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For Topping:</div>
<div style="text-align: center;">
4 Eggs</div>
<div style="text-align: center;">
1 2/3 cups white granulated sugar</div>
<div style="text-align: center;">
1/2 tsp salt</div>
<div style="text-align: center;">
1/3 cup all-purpose flour</div>
<div style="text-align: center;">
3 large lemons juiced</div>
<div style="text-align: center;">
zest of lemon</div>
<div style="text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-id8MsXRPbT95-W71NIqkn1WBOfmgE-0Nak475SWG3aXDMY__mTT0IFyCVHFla4zoJh82Z4folNKwnTwiiiSXZNZ6FJp5dEZlxGNFG-fPg6dgUEzyWRhXjV3Cku8WH15CYWyRMGwKNs/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-id8MsXRPbT95-W71NIqkn1WBOfmgE-0Nak475SWG3aXDMY__mTT0IFyCVHFla4zoJh82Z4folNKwnTwiiiSXZNZ6FJp5dEZlxGNFG-fPg6dgUEzyWRhXjV3Cku8WH15CYWyRMGwKNs/s320/photo.JPG" width="240" /></a></div>
<br />
Sift flour and sugar in bowl. Add salt and melted butter. Mix well and evenly press on the bottom of the prepared pan.<br />
<br />
Bake 20-25 minutes or until light golden brown.<br />
<br />
Whisk eggs until light, pale and fluffy. Add sugar, salt, stir well.<br />
Sift flour in and whisk until smooth. Strain lemon juice. Whisk in lemon zest. Pour mixture in cold or warm shortbread.<br />
<br />
Bake for 25-35 minutes. Top should be set but slightly jiggly and slight golden brown.<br />
Cool thoroughly, top with powdered sugar.<br />
<br />
<br />Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-82180704564639767312011-10-08T19:45:00.001-04:002011-10-08T19:45:50.083-04:00Chocolate Mousse in a jar!Here's an easy chocolate mousse recipe, it doesn't even require cream or sugar because the sweetness comes from the chocolate!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLinHs0keXNOy2Fw6nYuIV52o-XlZDrK0qcsPD6x_vNy1m8yvd-uSIFdSJ9ZT5MGo1UqrRGzQzwrDICmGGV1zcqZL3v0V7dlIw1gr9hsOY_hlQzOWcoHnR4R8rsLs44jXj12yezm6nUw/s1600/DSC02139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLinHs0keXNOy2Fw6nYuIV52o-XlZDrK0qcsPD6x_vNy1m8yvd-uSIFdSJ9ZT5MGo1UqrRGzQzwrDICmGGV1zcqZL3v0V7dlIw1gr9hsOY_hlQzOWcoHnR4R8rsLs44jXj12yezm6nUw/s400/DSC02139.JPG" width="400" /></a></div>
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Recipe for:
Chocolate Mousse<o:p></o:p></div>
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To prepare: </div>
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Blender ready, Bain Marie, small pan for
Raspberries, jars to put mousse in, sifter<o:p></o:p></div>
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<br /></div>
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<br /></div>
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200 g. Chocolate<o:p></o:p></div>
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Semi-Sweet <o:p></o:p></div>
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<br /></div>
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3 egg yolks<o:p></o:p></div>
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5 egg whites<o:p></o:p></div>
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<br /></div>
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5 tbsp. sugar<o:p></o:p></div>
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5 tbsp. water<o:p></o:p></div>
<div class="MsoNormal">
Basket of raspberries<o:p></o:p></div>
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Prepare the Raspberry coulis.<span> </span>Boil the water and sugar until it becomes
like syrup.<span> </span>Blend with raspberries in
the blender. Sift the sauce out to take the seeds out.<o:p></o:p></div>
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<br /></div>
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Melt the chocolate over the Bain Marie (metal bowl over heated water).<span> </span>Add the egg yolks and mix it in with the rubber spatula and cool in
fridge.<span> </span></div>
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<span><br /></span></div>
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<span>In a separate bowl, b</span>eat egg whites until fluffy,
beat real fast. </div>
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When chocolate is cooled, fold the egg whites into the chocolate slowly and little by
little.<span> </span>The consistency should be
like a mousse, fluffy & full.<span> </span></div>
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Fill the jars and
refrigerate for an hour. <o:p></o:p></div>
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Top it off with the raspberry coulis and/or whip cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtcU0BVxKOFDYwU0cGxiDjUptNBy_OkxqqHKdQirFvNLHRnOqpZr03cxtiXBkWH7EhfkDSW9OBvsUyoK8d5FFLGiPIrHgVNYSjU5rtgRZWXT0g-mQq7xX4bmXeZkK4T6UMc8rE8E6uag/s1600/DSC02136.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtcU0BVxKOFDYwU0cGxiDjUptNBy_OkxqqHKdQirFvNLHRnOqpZr03cxtiXBkWH7EhfkDSW9OBvsUyoK8d5FFLGiPIrHgVNYSjU5rtgRZWXT0g-mQq7xX4bmXeZkK4T6UMc8rE8E6uag/s320/DSC02136.JPG" width="320" /></a></div>
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<!--EndFragment-->Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-72738042700727839932011-10-08T18:59:00.002-04:002011-10-08T18:59:41.425-04:00Lemon Tart / Tarte au Citron<span style="height: 297px; left: 0px; margin-left: 55px; margin-top: 108px; position: absolute; width: 501px; z-index: 251659262;"><span class="Apple-style-span" style="background-color: white;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgGKCXf0xENNCqflF8GNHMCiFoueOFHrLownG82Jm7TNJ14ek1J3E0hWmtoMrcEGiz8RZJAFiohC8089ExSKrlLGFlicVZCrgSPDylpR3XHln4vkU3u4nFvF2j7LD7vHY_eqaEGUNkZE/s1600/DSC02132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgGKCXf0xENNCqflF8GNHMCiFoueOFHrLownG82Jm7TNJ14ek1J3E0hWmtoMrcEGiz8RZJAFiohC8089ExSKrlLGFlicVZCrgSPDylpR3XHln4vkU3u4nFvF2j7LD7vHY_eqaEGUNkZE/s400/DSC02132.JPG" width="400" /></a></div>
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<div class="RecipeSummary">
To prepare: </div>
<div class="RecipeSummary">
Pre-heat oven 375*, for 9 inch tart use 3 lemons, 3 egg yolks, 150 g of sugar, this recipe is for 11 inch tart</div>
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Ingredients</div>
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Directions</div>
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Zest of 3 ½ lemons</div>
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Juice of 3 ½ lemons</div>
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About 165 g of sugar (7/8 cup)</div>
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2 whole eggs</div>
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4 egg yolks</div>
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In a bowl, mix the zest, juice sugar, eggs and egg yolks until it’s liquid.</div>
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Warm up the mix in a small pot, low to medium heat</div>
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Pour the filling in a prepared pastry shell, the filling will still be liquid.</div>
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Bake for 15 min at 375*</div>
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Let it cool down and then add the meringue on top and bake again, until brown.</div>
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Let cool for 30 min.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lo7ThMm6ULrpZev_6vyFwB-INC40Wpv_DcaT2Ep45NGE4Y2VthBbfxf436xOAlZH6UZoIlVmZUxeYyweq3kvrObtp9gNVc72_dUsK0Tp8gG518VnWzRxY5zw3rnfapCuGstyc8CqDqA/s1600/DSC02114.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lo7ThMm6ULrpZev_6vyFwB-INC40Wpv_DcaT2Ep45NGE4Y2VthBbfxf436xOAlZH6UZoIlVmZUxeYyweq3kvrObtp9gNVc72_dUsK0Tp8gG518VnWzRxY5zw3rnfapCuGstyc8CqDqA/s320/DSC02114.JPG" width="320" /></a></div>
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<o:p> I had to make it twice to make sure this recipe work! The way me and hubby experiments with recipes is to mix the American way of baking and the French way of baking and this was our outcome! Enjoy!</o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxf8h9Puxz6UTmXrvbbKljgFDbrC_fWajb8uKLZDdtCBpUdV2WpkN9nxSH9sg3RR7_XoZIUyBKhHtRmQdE4H8hge_iR18h0TIjakLl9FWb9J3h1A2-gCt0usRRv8gywmyLYaP6AErUvI0/s1600/DSC02111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxf8h9Puxz6UTmXrvbbKljgFDbrC_fWajb8uKLZDdtCBpUdV2WpkN9nxSH9sg3RR7_XoZIUyBKhHtRmQdE4H8hge_iR18h0TIjakLl9FWb9J3h1A2-gCt0usRRv8gywmyLYaP6AErUvI0/s400/DSC02111.JPG" width="400" /></a></div>
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<span style="height: 297px; left: 0px; margin-left: 55px; margin-top: 108px; position: absolute; width: 501px; z-index: 251659262;"><span class="Apple-style-span" style="background-color: white;"><br /></span></span><span style="height: 297px; left: 0px; margin-left: 55px; margin-top: 108px; position: absolute; width: 501px; z-index: 251659262;"><span class="Apple-style-span" style="background-color: white;"><br /></span></span>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-30001522989225800582011-07-17T10:58:00.000-04:002011-07-17T10:58:14.199-04:00Chicken in a Cast Iron Pot / Poulet en Cocotte<span class="Apple-style-span" style="font-family: inherit;">I love my dutch oven/cast iron pot (cocotte), heavy as hell but it's easy to use and it has its advantages. Some of you may use a slow cooker but this is my slow cooker! They are known to being able to hold their heat for a long period of time, so they are best for recipes that require a slow consistent heat. The cocotte has an even heating surface and lid which in turns helps keep the heat even throughout the entire pot! </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">We received this for Christmas from my parents in-law and every time I cook with it, I think of them! It's not a Le Creuset but a Fontignac, same type, different brand! Don't exceed 400 degrees in the oven with this type of duroplast knob....</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNw1KP6unxf8TgZ0WMnuFbG2l0agaliLFW_JuiqzIsVlNKBT78JVBDW4SgkjiMtB0rOcQg1d7QW226VpTXOWBeAoUWWci-Ozt055rQ13LVDyDPE2yEofbOCjy36DpqtQO1zN-UmMQVpHQ/s1600/DSC01966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNw1KP6unxf8TgZ0WMnuFbG2l0agaliLFW_JuiqzIsVlNKBT78JVBDW4SgkjiMtB0rOcQg1d7QW226VpTXOWBeAoUWWci-Ozt055rQ13LVDyDPE2yEofbOCjy36DpqtQO1zN-UmMQVpHQ/s320/DSC01966.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Here is one of my simple recipes that I mixed and matched, including Julia Child's "Poulet en Cocotte".</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Whole Chicken</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Olive Oil / Butter</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Peppercorns</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Salt</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Potatoes</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Onion</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Garlic</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Rosemary / Thyme / Bay Leaves</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Lemon</span></div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99wxUF32BTbMRZC2zKVoCjzncS0T-lnHUgCelrOqpbCmwcI0CeCj6eLfO2PvgsYmwhAxgUnjHXI0v-l7yV0vsuYdcJmukYdy3vj2yq2qxTGzKPKaxalXY_aeXpx4ZnddwuoHFQAFrTh0/s1600/DSC01965.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99wxUF32BTbMRZC2zKVoCjzncS0T-lnHUgCelrOqpbCmwcI0CeCj6eLfO2PvgsYmwhAxgUnjHXI0v-l7yV0vsuYdcJmukYdy3vj2yq2qxTGzKPKaxalXY_aeXpx4ZnddwuoHFQAFrTh0/s320/DSC01965.jpg" width="180" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Whole Organic Chicken</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lfpBxmWHoPEjynMlrXEDoZu1o7WVmVdzESjQYiLuKPFPrGnp3shZv46FFQqX_Gx4LmN9_ILuxiOoS901vE9bZVHSz6vEDDXhPXHpq3YnlP_JQeM7I-hfuCII4xpjgd9XBs9GdB8_bcI/s1600/DSC01964.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lfpBxmWHoPEjynMlrXEDoZu1o7WVmVdzESjQYiLuKPFPrGnp3shZv46FFQqX_Gx4LmN9_ILuxiOoS901vE9bZVHSz6vEDDXhPXHpq3YnlP_JQeM7I-hfuCII4xpjgd9XBs9GdB8_bcI/s320/DSC01964.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Rosemary from my terrace!<br /><br /><br /><br /><br /><br /></span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 325 degrees.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Cut the potatoes in 4 or 6 chunks, depending on the size of them.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Blanch the potatoes for a few minutes, take out and strain.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Olive oil in cocotte and brown the chicken on both sides, give it more color than the way my chicken looks in my picture.....</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Take chicken out and brown the potatoes and the onions.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Stuff the chicken with all the herbs, lemon cut in half, garlic, butter.....also butter the chicken between the skin and chicken, this can help flavor the chicken!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Truss the chicken....yep that's right! Tie him up!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy2sT8Rci6Uj8q3NItu4lDkXO6OueuTCzfzaCCFFWsu9v4jeVXwrjcCzvmeQTFT6cjPFn9mSIjkwaA6014byUmZDsjvkcaPmNp8UNtIKo54hgKRkFPvAEVlS3hRTtVRgMSyNgSRwGIPw/s1600/DSC01967.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy2sT8Rci6Uj8q3NItu4lDkXO6OueuTCzfzaCCFFWsu9v4jeVXwrjcCzvmeQTFT6cjPFn9mSIjkwaA6014byUmZDsjvkcaPmNp8UNtIKo54hgKRkFPvAEVlS3hRTtVRgMSyNgSRwGIPw/s320/DSC01967.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Before</span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgznif0HwLTKqcb8HWQaqk4495DMbT0zjG-5Zf5l8WxIFD1bPYBF2jfxM0rMvjopOVYsoBnUQI_CDWXUIKmLVXieFEGbid4C53BHVha2qxgWqaTd_ljyxn0b4kXL-FCF2gpkyGaLpMbs/s1600/DSC01969.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgznif0HwLTKqcb8HWQaqk4495DMbT0zjG-5Zf5l8WxIFD1bPYBF2jfxM0rMvjopOVYsoBnUQI_CDWXUIKmLVXieFEGbid4C53BHVha2qxgWqaTd_ljyxn0b4kXL-FCF2gpkyGaLpMbs/s320/DSC01969.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Cover with Foil</span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">Now put the sucker in the cocotte and cover with foil. The oven should be ready to receive your cocotte at 325 degrees! </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 hours should be good!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Enjoy!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1ZyjkUuhn_3N52VwSqh0wP7umg-1_1cqdcAPbV2iiC6b8ciG1l9ZdajV4rmSff9vQrqJ5Dx-D73_q2s9buKJwGIyM46Ur_zdz1cB1yDrj5SwgpAX-35TVvJjjzU94lMs63d0VYVhcRE/s1600/DSC01968.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1ZyjkUuhn_3N52VwSqh0wP7umg-1_1cqdcAPbV2iiC6b8ciG1l9ZdajV4rmSff9vQrqJ5Dx-D73_q2s9buKJwGIyM46Ur_zdz1cB1yDrj5SwgpAX-35TVvJjjzU94lMs63d0VYVhcRE/s320/DSC01968.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Poulet en Cocotte</span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">As you can see, I should've browned the chicken a bit more, either way - it was delicious and very juicy. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Use your imagination and make whatever chicken stew you want in this Cocotte. I like using this for my chicken because it really keeps the juices in!</span>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-78415465337879362972011-06-19T19:11:00.001-04:002011-06-19T19:19:17.688-04:00Yum.....local Hawaiian food...I do miss Local Food! I must go to a Hawaiian restaurant real soon..... Hawaiian food is a mix of the cultures; Filipino, Japanese, Chinese, Portuguese & Korean. Did I miss any?<br />
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Here are some of my favorites!<br />
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<b><i>Lomi Lomi Salmon Recipe</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAFcmYKDAFietNdmJcRyX6kSYCX2NjoeihcpSAIrDPMKKZQaDOx3DKu3uSaM3M1sjE0alg29DXDoFtvvV0edQhodFY_9YT9ilGnRytR58lDkkV6OYUMH5INTrk5j41mdqNxgGjtVWk2w/s1600/Lomi-L%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAFcmYKDAFietNdmJcRyX6kSYCX2NjoeihcpSAIrDPMKKZQaDOx3DKu3uSaM3M1sjE0alg29DXDoFtvvV0edQhodFY_9YT9ilGnRytR58lDkkV6OYUMH5INTrk5j41mdqNxgGjtVWk2w/s320/Lomi-L%255B1%255D.jpg" width="320" /></a></div>
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<i>Lomi means massage in Hawaiian and you will see how that name applies to this recipe.</i></div>
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Ingredients:</div>
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8 oz. salted salmon fillet</div>
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fresh tomatoes, peeled and diced</div>
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1 medium Maui onion or any mild onion or 3-4 thinly sliced green onions</div>
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Preparation:</div>
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This is the basic recipe for Lomi Lomi Salmon, you can add additional ingredients based on personal taste for ie; pepper flakes or Hawaiian red chili peppers and lime.</div>
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Wash hands thoroughly. Shred the salmon into small pieces with your hands. Add onions & tomatoes. Massage this mixture with your hands until all ingredients are broken up and thoroughly mixed. Chill.</div>
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If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thoroughly and soak in cold water for at least one hour, changing water a few times.</div>
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<b><i>Loco Moco </i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRrEsswH_xXl7_SEyjsa_SAH60dp0xPM-ZTUmgRJtDfyr6eNqeBz0LFvX6D4gdALKtDcNyf3thzjxdG3X4FNh4tFq7ETKKqZ8CnF9bP98Bg1FuDyL2whtMNghzZaOaVt4Zbd89LrwRpw/s1600/locomoco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRrEsswH_xXl7_SEyjsa_SAH60dp0xPM-ZTUmgRJtDfyr6eNqeBz0LFvX6D4gdALKtDcNyf3thzjxdG3X4FNh4tFq7ETKKqZ8CnF9bP98Bg1FuDyL2whtMNghzZaOaVt4Zbd89LrwRpw/s1600/locomoco.JPG" /></a></div>
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Hawaiian comfort food.......ono!</div>
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Ingredients for 2 big servings:</div>
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Ground beef to make hamburger patties, us locals don't use lean because we like the fat!</div>
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Onions - optional</div>
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Salt/pepper to taste</div>
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4 eggs</div>
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hot cooked white rice</div>
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Gravy: </div>
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1 cup beef broth</div>
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Flour for thickening</div>
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1 tb butter</div>
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couple of dashes of Worchestershire sauce</div>
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Make rice, make hamburger patties, make gravy, cook up the eggs and put it all together!</div>
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I think my husband wonders why I eat rice when I make him the French version of this! </div>
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French version is called<i> </i><b><i>Steak Hache</i>' </b>same ol' recipe minus the gravy and rice!</div>
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Eat with ketchup like my French hubby or ketchup and hot sauce, like me!</div>
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Here are some other typical Local Food......delish!</div>
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Don't have a recipe for the Lau Lau because I never made it. I would if I only knew where to buy the damn Taro leaves around here. Basically it's pork or chicken wrapped in taro leaves, steamed! Oh so good with rice!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BtBV-kDcYGZdNVJM1_lH6X8fzKKt7SxdynK5rS1AsHqh05bq7p-pUFR-a5ndABmCNrEFCRBNZ-oWtJiWpUU7rObUg40u1YAdaT_pcJ5g63nGT_klI9825sQUX4_YJQs5RtTbO4jYm1w/s1600/010_LauLauPlate_Lge.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BtBV-kDcYGZdNVJM1_lH6X8fzKKt7SxdynK5rS1AsHqh05bq7p-pUFR-a5ndABmCNrEFCRBNZ-oWtJiWpUU7rObUg40u1YAdaT_pcJ5g63nGT_klI9825sQUX4_YJQs5RtTbO4jYm1w/s200/010_LauLauPlate_Lge.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Pork Lau Lau</b></i></td></tr>
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Well, you can look up the recipe on line for the Kalbi, if I give away my secret ingredient, my friend Heejin and Esther won't like that! It's a Korean secret!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfvN1LND1g0k2kUBOFAHWU9s_URiFezEv8Gl_2AZcxZoPAyUjX_qwRyTvTaq5uLrvzzKUpDhFeoVz36Zqddkj2YlBL99zyAdIo-5TRMACQGprezc93WnqDjneXR_cxCZGJYAJhPJRUT4/s1600/kalbi.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfvN1LND1g0k2kUBOFAHWU9s_URiFezEv8Gl_2AZcxZoPAyUjX_qwRyTvTaq5uLrvzzKUpDhFeoVz36Zqddkj2YlBL99zyAdIo-5TRMACQGprezc93WnqDjneXR_cxCZGJYAJhPJRUT4/s200/kalbi.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Kalbi</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlRLfo2XkDKvUWIirjzgFNM3d2vXySuVVUsm9GUiWbPbmmr9YpCYPt8vR0Er51hASoICpJPHfgoTDINCH73S30MLdaMiB_0ZARGDD0v7iZLSLiRUFpblRPVpJdCx2uhbYBNHt2Nfz5Ms/s1600/SaiminWebReady.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlRLfo2XkDKvUWIirjzgFNM3d2vXySuVVUsm9GUiWbPbmmr9YpCYPt8vR0Er51hASoICpJPHfgoTDINCH73S30MLdaMiB_0ZARGDD0v7iZLSLiRUFpblRPVpJdCx2uhbYBNHt2Nfz5Ms/s320/SaiminWebReady.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Saimin</i></b></td></tr>
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Everyone knows how to make Saimin! Secret ingredient: Dashi powder......from there - add what you like....wonton, strips of beef, boiled egg....and for those of you who doesn't know what that pink thing is in the picture, well it's Fish Cake!</div>
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<tr><td style="text-align: center;"><b><i>Spam & Egg Masubi</i></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqiuW5y296rIqc8XYEwygKjfwmnGCIxWXjI0PqqBpuEJ3hUMFnEMQRXDCay_cDSYHSPX6GRsttpJgFXCUDgs4RZ-guBsjog-_pvV5UUF4qC7y5DvRvKfn7g6IFeTG1OMgt10LRI5D1n4/s1600/spam-and-egg-musubi2-150x150.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqiuW5y296rIqc8XYEwygKjfwmnGCIxWXjI0PqqBpuEJ3hUMFnEMQRXDCay_cDSYHSPX6GRsttpJgFXCUDgs4RZ-guBsjog-_pvV5UUF4qC7y5DvRvKfn7g6IFeTG1OMgt10LRI5D1n4/s200/spam-and-egg-musubi2-150x150.jpg" width="200" /></a></td></tr>
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Typical Hawaiian snack or breakfast....you get the picture! Easy to make!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxVvpXkOy8GoHfyqe9kU7SLl-mm6vesswiZ6VkuqPzjDrU20oxqC9wftqVEf1sfZVqjTxFym8NHcYznwSwp-NNqPHvxUQYcWt3mRT5UU8_LjUXCh67riVdGZM5zgJQYYuup8fh2Ut6Pc/s1600/manapua.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxVvpXkOy8GoHfyqe9kU7SLl-mm6vesswiZ6VkuqPzjDrU20oxqC9wftqVEf1sfZVqjTxFym8NHcYznwSwp-NNqPHvxUQYcWt3mRT5UU8_LjUXCh67riVdGZM5zgJQYYuup8fh2Ut6Pc/s200/manapua.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Steamed Manapua</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHssBWlJQhU4XgnQQKh3MZSp_r1HuzP53Ft0eb4nD3xlpFT3kEOwK1YiFichff_a7u6OSLPYpoY7FoKQLUny07UEyX6Q1TKu-QVcjmd-zHDBUW6xA4qRYJH7S-0-EhWpQscUrODJM0BL0/s1600/mac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHssBWlJQhU4XgnQQKh3MZSp_r1HuzP53Ft0eb4nD3xlpFT3kEOwK1YiFichff_a7u6OSLPYpoY7FoKQLUny07UEyX6Q1TKu-QVcjmd-zHDBUW6xA4qRYJH7S-0-EhWpQscUrODJM0BL0/s200/mac.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Macaroni Salad</i></b></td></tr>
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Don't ask me to make this, to me it seems really difficult! Usually filled with a meat, mostly chinese sausage and spices.</div>
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Don't forget the scoop of Macaroni Salad and 2 scoops of rice!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfNabHoycBjpPjSRAP8SmQNHgrNO8GCK_wJDc4wxE98NLQBesGM4DXEKkNZjibGlekhHBzT9VHXsEMQdzoTvtyNZLtU2lOe0dvK_isiB9jCytv7LZHTS3PP8NqfmZX0dvPtz9HN8pn-M/s1600/malasadas.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfNabHoycBjpPjSRAP8SmQNHgrNO8GCK_wJDc4wxE98NLQBesGM4DXEKkNZjibGlekhHBzT9VHXsEMQdzoTvtyNZLtU2lOe0dvK_isiB9jCytv7LZHTS3PP8NqfmZX0dvPtz9HN8pn-M/s200/malasadas.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">deep fried in oil!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ta9F2IZr6coarXNEwKf6UIijt-RoiDL45ooE9i0YHfiL3F5o2HaiX8DQyCUqK1phdyt-0caUtxXgij-qVYmtQc3NOZ2JzHIb1Ze4WMVXkyg4oxsbZkl0yYRIMQTXbqWA2t01IwnKn38/s1600/Malasadas+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ta9F2IZr6coarXNEwKf6UIijt-RoiDL45ooE9i0YHfiL3F5o2HaiX8DQyCUqK1phdyt-0caUtxXgij-qVYmtQc3NOZ2JzHIb1Ze4WMVXkyg4oxsbZkl0yYRIMQTXbqWA2t01IwnKn38/s320/Malasadas+%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Malasadas</b></i></td></tr>
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Oh and last but not least......Malasadas, the Hawaiian Donut! Well the recipe is no different from the French Beignets...except Beignets is covered with powdered sugar. Use your imagination and fill them up with cream or chocolate, or dip them like fondue.</div>
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I hope you enjoyed your eating experience in Hawaii....I guess I forgot to add chorizo, poi, taro (oh my how I miss Taro buns) or kalua pork but that'll be another day, for now I just named a few local dishes that you can enjoy at home! Don't forget to play the music in the background for the ambiance AND eat with a plastic fork - just kidding....it's a local joke.....</div>
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ALOHA!</div>
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Now sing with me:</div>
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Fish & Poi,</div>
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I'm a big boy,</div>
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Lomi salmon, pipi kaula,</div>
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extra large lilikoi,</div>
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squid & chicken lu'au,</div>
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don't forget the laulau</div>
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beef & tripe stew,</div>
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just to name a few</div>
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oh yeah!!!</div>
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</div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-8287722450362907082011-03-19T17:01:00.000-04:002011-03-19T17:01:16.671-04:00Pork Chops with Dijon Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOeXscmIiW7tmDNCIvDmpte6gqVnMbD-G3TCKP9fK8LKVVhMJFnOsDtoy15qoL8ts3sH22uOoYrVNlswo4Xj2szV4LDtO2TMgaLKtlIit1wshVEmkPYxliYGJSmQMwYU2ilhvXMICIssQ/s1600/pork-chops-dijon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOeXscmIiW7tmDNCIvDmpte6gqVnMbD-G3TCKP9fK8LKVVhMJFnOsDtoy15qoL8ts3sH22uOoYrVNlswo4Xj2szV4LDtO2TMgaLKtlIit1wshVEmkPYxliYGJSmQMwYU2ilhvXMICIssQ/s320/pork-chops-dijon.jpg" width="320" /></a></div>
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Am I just giving all my secret recipes away? Well, why not, you hear about it so much!</div>
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This recipe is easy but you gotta love Dijon mustard! Take note - I never really measure so sorry if I'm not detailed in my recipes!</div>
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Ingredients:</div>
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Center cut pork chops</div>
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Heavy to medium whipping cream-not the sweet kind (I did that once on a quiche...ugghh...worse feeling when your cousin chef and hubby judged it and still ate it)</div>
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Salt</div>
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Pepper</div>
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Dijon mustard</div>
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Olive oil</div>
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Optional: chopped parsley, shallots, green onions</div>
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Rice or potatoes</div>
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Brown the salt and peppered pork chops on both sides, take out and pat oil off.</div>
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Brown shallots.</div>
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Mix the cream and add the Dijon - the more the better - add the mustard according to your taste, salt and pepper, simmer low.</div>
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Add the pork chops and cook for a while on low.</div>
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Add the parsley and green onions.</div>
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Serve over steamed rice or side of potatoes! </div>
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*you can use chicken instead of pork chops</div>
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<i>I don't know where this dish derives from, all I know is that my husband yelled out how to cook it from the living room couch.....this is why I rarely ever measure!!!</i></div>
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<i>Enjoy!</i></div>
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<br />Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com1tag:blogger.com,1999:blog-8646968072269532364.post-36713893210772505742011-03-12T16:26:00.000-05:002011-03-12T16:26:36.615-05:00Madeleine Cookies<div class="separator" style="clear: both; text-align: center;">
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Okay, here's what you all have been waiting for.....my Madeleine Cookie recipe!</div>
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Now....I'm going to give you the American version recipe. The one that I use is in French and its a bit hard for me to translate. First of all you are going to need one of these Madeleine cookie molds. I only have one but I end up using twice amount of time so if you're in a rush and want to make all 24 at the same time, I suggest you buy two of them!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hJFfmaH7BO-eyyUrSRre2YAz4yZOmaLejTf5_hRiK_YWGvRuaKOvNZuVLd0stwwa_8Q3tKCjWyMJyNoVGCg5Jg0tOp7PAN9G3oKFmkAmwWLofupxujcp48ThZkAzJtaxJUSX8QHUVqo/s1600/madeleines2010enge002_thumb.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hJFfmaH7BO-eyyUrSRre2YAz4yZOmaLejTf5_hRiK_YWGvRuaKOvNZuVLd0stwwa_8Q3tKCjWyMJyNoVGCg5Jg0tOp7PAN9G3oKFmkAmwWLofupxujcp48ThZkAzJtaxJUSX8QHUVqo/s200/madeleines2010enge002_thumb.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Madeleine Cookie Mold</td></tr>
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<b><i>Ingredients:</i></b></div>
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3 Eggs</div>
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3/4 cup sugar</div>
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1 tsp vanilla or lemon extract (lemon zest is better)</div>
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1/3 cup of milk</div>
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2 cups of flour (preferred, self rising flour)</div>
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1 tsp baking powder</div>
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6 tablespoons soft/melted butter</div>
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Baking spray</div>
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Makes 24 Madeleines</div>
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Preheat oven at 375 degrees</div>
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Sift the dry ingredients, put on the side.</div>
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Beat eggs with sugar, vanilla and 1/2 of the milk until thick and light yellow.</div>
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Add sifted flour and baking powder bit by bit and continue mixing until smooth. </div>
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Stir in the rest of the milk and melted butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWWu1AqZknAoUCT0l7NXJq9Pt5DTvPMEApjVdGQzjcbCkMC2UDBNZYpikNqhKCdHMXG80DC6_SYBIJVGeijzqbEZeH2Sd9DWJG6NIU2TfW4LNGHOL5j4pCjyuI8HlO0g5p69kCOZ9FZw/s1600/061810-01-Madeleines.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWWu1AqZknAoUCT0l7NXJq9Pt5DTvPMEApjVdGQzjcbCkMC2UDBNZYpikNqhKCdHMXG80DC6_SYBIJVGeijzqbEZeH2Sd9DWJG6NIU2TfW4LNGHOL5j4pCjyuI8HlO0g5p69kCOZ9FZw/s200/061810-01-Madeleines.jpg" width="200" /></a></div>
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Grease your Madeleine cookie mold or use lots of baking spray.</div>
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Spoon about 2 tablespoons of batter in each mold.</div>
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Bake about 12-15 minutes </div>
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Cool on a rack, continuously turning it over every 15 minutes as they cool.</div>
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If you only have one mold, re grease and repeat the above.</div>
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Et voila.....here you go...it taste better than the ones they sell at Starbuck's! You can get creative and start dipping them in chocolate!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatIJ6ErjXuKjsCP5ChDkm61FoiPjGH3QePgldfQSOo2y6I9ph_TecHtbkFLVTsNQJoDvUe9QgTIqxTbZeN4hm1mtgEoOYRcD5VOjuOqSQX5oTIJ2s_X5RQ6a6KKkjXGURV_ccyw0RUdQ/s1600/061810-03-Madeleines+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatIJ6ErjXuKjsCP5ChDkm61FoiPjGH3QePgldfQSOo2y6I9ph_TecHtbkFLVTsNQJoDvUe9QgTIqxTbZeN4hm1mtgEoOYRcD5VOjuOqSQX5oTIJ2s_X5RQ6a6KKkjXGURV_ccyw0RUdQ/s320/061810-03-Madeleines+2.jpg" width="320" /></a></div>
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So, my husband is lucky to eat this every morning! He eats about 4 or 5 of them so you can imagine I have to make them once a week and I can do it with my eyes closed! Until this day, I still only have one mold....yeah, okay, I better invest in another! I also use no milk and less sugar, if you prefer that, email me and I can send you my French version of it and give you the measurements in grams.<br />
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<b><i>History:</i></b><br />
Madeleine cookies originated from the Lorraine Region in northeastern France. There are 2 stories from where the name came from, the first being named from a 19th century pastry cook, Madeleine Paulmier but others say Madeleine Paulmier was a cook in the 18th century for Stanislaw Leszczynski (Polish, Duc de Lorraine), whose son-in-law, Louis XV of France, named them for her. <br />
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Let me know how your cookies come out! Comments and questions are welcome!<br />
</div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-16945694665735228652011-03-11T16:33:00.002-05:002011-03-11T16:33:41.649-05:00Rabbit Pearl<span class="Apple-style-span" style="color: #150044; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 14px; line-height: 20px;"></span><br />
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<span class="UIStory_Message"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px;"><div>
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<b><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Did you Know?</span></span></i></b></div>
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<b><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"></span></span></span></i></b><br /><b><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: 11px; font-style: normal; font-weight: normal;"></span></span></i></b><br /><b><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: 11px; font-style: normal; font-weight: normal;"><h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}" style="color: #333333; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;">
<span class="UIStory_Message"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Do you know that there is a smiley face on the tip of the rabbit pearl? The smiley face was actually a result of conservative Japanese customs. When the Japanese created this, their Japanese consumers frowned upon "the production of sex toys that too closely resemble phalluses", so the smiley face was added! There ar</span></span><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">e now many rabbit pearls to choose from...different colors, different lengths, and different features...here is the original one...</span></span></span></span></h3>
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<span class="UIStory_Message"><span class="text_exposed_show" style="display: inline;"><a href="http://www.mysecretime.com/prod_info.php?a=mysecretime&pnum=CNVELD-VRPE" style="color: #441400; text-decoration: none;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;">Rabbit Pearl</span></span></a></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopfo9Zd-iS1NiAW4xMIxe8woSiEOTjtg_gnuKIboIs0cygmlmciSAy0-KyNcC-9Bs13_BJ2fzdEnULelN0WGbdnLV4PMBNRTTcmPuw0QrspCEPlmknL6ezCgxzCsxwilRpp7KkJt1JdI/s1600/VRPE.jpg" imageanchor="1" style="color: #441400; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopfo9Zd-iS1NiAW4xMIxe8woSiEOTjtg_gnuKIboIs0cygmlmciSAy0-KyNcC-9Bs13_BJ2fzdEnULelN0WGbdnLV4PMBNRTTcmPuw0QrspCEPlmknL6ezCgxzCsxwilRpp7KkJt1JdI/s200/VRPE.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="161" /></a></div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-41817282641664806082011-03-11T16:31:00.000-05:002011-03-11T16:31:26.469-05:00Sex & Marriage<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"></span><br />
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<em><strong>Sex tip:</strong></em></div>
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<em><strong>Marriage doesn't mean the death of hot sex, it takes some effort from both of you to keep it steamy as the years go by.</strong></em></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
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1. Try to stop thinking of her as your adorable and adoring wife when the two of you get frisky, allow your imagination to run wild. (vice versa)</div>
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2. Don't wear pajamas-continue to wear your sexy lingerie.</div>
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3. Make a date night with your spouse and meet at your local bar.</div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
4. Stop saying you have no time or you're tired, make the time.</div>
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5. Use sex to get past your ruts, it'll help you reconnect.</div>
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6. Just do it, don't plan it.</div>
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<br /></div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-9992895523522634822011-03-11T16:30:00.000-05:002011-03-11T16:30:38.427-05:00Icicles<br />
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<span class="UIStory_Message"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This sleek hand-blown glass massager will take you to new heights! Designed for comfort, your Tapered Teaser can be used chilled or heated up. Simply put it in the freezer for a cool refreshing sensation or run it under hot water to get things heated up! This non-porous glass is hygienic and easy to sterilize after you've had your fun!</span></span></span></h3>
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</div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-86184373546993891912010-12-31T10:17:00.001-05:002010-12-31T10:20:59.229-05:00Reason Season Lifetime<div style="text-align: center;">
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"People come into your life for a reason, a season or a lifetime. </div>
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When you know which one it is, you will know what to do for that person.</div>
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When someone is in your life for a <i>REASON</i>, it is usually to meet a need you have expressed.</div>
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They have come to assist you through a difficulty, to provide you with guidance and support.</div>
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To aid you physically, emotionally or spiritually</div>
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They may seem like a godsend and they are.</div>
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They are there for the reason you need them to be</div>
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Then, without any wrongdoing on your part or at an inconvenient time,</div>
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this person will say or do something to bring the relationship to an end.</div>
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Sometimes they die. Sometimes they walk away.</div>
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Sometimes they act up and force you to take a stand.</div>
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What we must realize is that our need has been met, our desire fulfilled, their work is done.</div>
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The prayer you sent up has been answered and now it is time to move on."<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDhL7e8jMccpH1Te6QnCSAvDwmu3RqvigOMK4SY9qHI85lu6TkypAOJgiSrIgjlk0lP5I8e-WdLCCES7ED0h1RGZiqoxckNdW-NZQ6az_bpZm1oZTZvp_oNK45uQx02MVWgsvN4bHEng/s1600/IMG_3233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDhL7e8jMccpH1Te6QnCSAvDwmu3RqvigOMK4SY9qHI85lu6TkypAOJgiSrIgjlk0lP5I8e-WdLCCES7ED0h1RGZiqoxckNdW-NZQ6az_bpZm1oZTZvp_oNK45uQx02MVWgsvN4bHEng/s320/IMG_3233.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Port Miou in Cassis, France</td></tr>
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"Some people come into your life for a <i>SEASON</i>, because your turn has come to share, grow or learn.</div>
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They bring you an experience of peace or make you laugh.</div>
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They may teach you something you have never done.</div>
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They usually give you an unbelievable amount of joy. </div>
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Believe it, it is real. But only for a season."</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyhk7YQG4q5l8NeVNaVrllPTGkNPaeauTgeMAmClg-c9k7yWcE4E6KKtchDEM7shsVVBqVv0Q59yRYh6GUNg53_ArELOJJhpXjNuDJKNHIsq5QOX7DQQ7wRNYXLoP7u1qQlyUEb8hrzo/s1600/026_22A.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyhk7YQG4q5l8NeVNaVrllPTGkNPaeauTgeMAmClg-c9k7yWcE4E6KKtchDEM7shsVVBqVv0Q59yRYh6GUNg53_ArELOJJhpXjNuDJKNHIsq5QOX7DQQ7wRNYXLoP7u1qQlyUEb8hrzo/s400/026_22A.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">view from Sheraton, Papeete, Tahiti</td></tr>
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"<i>LIFETIME</i> relationships teach you lifetime lessons.</div>
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Things you must build upon in order to have a solid emotional foundation.</div>
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Your job is to accept the lesson.</div>
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<i>LOVE </i>the person and put what you have learned to use in all other relationships and areas of your life.</div>
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It is said that love is blind but friendship is clairvoyant."</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePNt0x9kb1igWGobZmd6ADNKifCiTm3Mf0w_p4bu-vig609rHVKhpZeTsi7AEjTpW7HmCygPyg4Mlex7FesdSeraVq2Ig0plpCF99khqlzQKcUt9P2Jh2ulWi4lOjxq0ZPAw9Oa3KF8g/s1600/CASSIS+JUILLET2010+152.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePNt0x9kb1igWGobZmd6ADNKifCiTm3Mf0w_p4bu-vig609rHVKhpZeTsi7AEjTpW7HmCygPyg4Mlex7FesdSeraVq2Ig0plpCF99khqlzQKcUt9P2Jh2ulWi4lOjxq0ZPAw9Oa3KF8g/s320/CASSIS+JUILLET2010+152.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Port of Cassis, France</td></tr>
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</div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com1tag:blogger.com,1999:blog-8646968072269532364.post-83670303934717254262010-12-11T20:48:00.000-05:002010-12-11T20:48:12.078-05:00Cat's Cherry Clafoutis recipeI have no clue what to write about. As you can see, I haven't touched my blog in a few months! Hmmmm....that can be a good thing as I have been super busy! Let's see, lets talk about food....my favorite subject....or let me post a recipe....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDy2yV5TrdQvPzDi0a3ouHdm5Mv-psvyraMB6fimtJHPFGOGEeroNzIzM72qJE2vVpKJQDuFNKSNPcT08xD3VmAlZUNlr3dbc3H6SG6zbFozcgBEuWjr-UlMpMCGqNCwNEu8kvuU4MdU/s1600/imageGenerator.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDy2yV5TrdQvPzDi0a3ouHdm5Mv-psvyraMB6fimtJHPFGOGEeroNzIzM72qJE2vVpKJQDuFNKSNPcT08xD3VmAlZUNlr3dbc3H6SG6zbFozcgBEuWjr-UlMpMCGqNCwNEu8kvuU4MdU/s1600/imageGenerator.jpg" /></a></div>
That's a Cherry Clafoutis....<br />
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The verb <i>clafir</i> in French means "to fill"or lets just say "the batter with cherries". Some people prefer the cherries to be pitted but in my household, we leave the pits in, its more home-like and warm. Some people sprinkle powdered sugar on top or make it with other types of fruit.<br />
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Here's <b>Cat's Cherry Clafoutis recipe</b><br />
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Preheat oven to 375 degrees<br />
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4 eggs separated<br />
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2/3 cup sugar<br />
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6 T all-purpose flour<br />
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1 cup of heavy cream<br />
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1/2 tsp salt<br />
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1 1/2 lbs of fresh cherries, pitted or not, be sure to tell your guests!<br />
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1/2 tsp lemon zest<br />
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powdered sugar for dusting<br />
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can be served with ice cream<br />
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Combine egg yolks and 1/3 cup sugar; beat with mixer until ribbon forms, about 8 minutes<br />
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add flour, vanilla and cream<br />
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beat with mixer on low until completely blended, make sure to scrape sides<br />
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in small bowl, using handheld whisk, beat egg whites and salt for about 30 seconds<br />
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add whites to batter and mix together with wooden spoon, incorporate and mix on low<br />
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preheat the baking dish for about 5 minutes<br />
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in bowl, stir cherries and 1/3 cup of sugar<br />
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remove pan from oven<br />
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pour in cherries and top with batter<br />
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bake until clafoutis is set in middle, 30-35 minutes<br />
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and voila......"Life is just a bowl of cherries..."<br />
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my guests loved it and so will you.......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvrF0YKOoM2UfYojSh3KGxuNHN9XQ0f-pl3I_0Zn4UdR7dHuddQl3GCGAolNg9E_SYo82Yxa4yzE9mw6hN_Xa3oxLihOMpj6pLadpr5rqYiiASceAJscTTDvOrfaLOt0u25hBHpbITc4/s1600/40084_426733172892_649207892_5066017_4578706_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvrF0YKOoM2UfYojSh3KGxuNHN9XQ0f-pl3I_0Zn4UdR7dHuddQl3GCGAolNg9E_SYo82Yxa4yzE9mw6hN_Xa3oxLihOMpj6pLadpr5rqYiiASceAJscTTDvOrfaLOt0u25hBHpbITc4/s320/40084_426733172892_649207892_5066017_4578706_n.jpg" width="240" /></a></div>
<br />Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com1tag:blogger.com,1999:blog-8646968072269532364.post-64651228380505670942010-09-10T13:55:00.000-04:002010-09-10T13:55:24.735-04:00Thought of the Day<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkvpeXaBFRdRkzPOwa5rx3nyzhscyg-Lei-6910bWqRACXhN9WicDbbb8RVTaS0XOtwzK5MUfVOHRpRoRC6ElcCZcAk17G2HBFMoZ4zkTQiBNeC9CEHbtVDlINsMCCXTBT0pYLnh0W4Y/s1600/IMG_3334.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkvpeXaBFRdRkzPOwa5rx3nyzhscyg-Lei-6910bWqRACXhN9WicDbbb8RVTaS0XOtwzK5MUfVOHRpRoRC6ElcCZcAk17G2HBFMoZ4zkTQiBNeC9CEHbtVDlINsMCCXTBT0pYLnh0W4Y/s320/IMG_3334.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Everglades in Florida</td></tr>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If I clean my house hardly after a party, it means that I have a lot of friends</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If I can pay my bills, it means that I have a job</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If my trousers ties me, it means that I am not hungry</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If my shadow follows me, it means that I can see the sunlight</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If the bus stop which I land, is too long to my office, it means that I can walk</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If the man next to me plays with his key and this sound makes me disturb, it means that I can hear</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If it is necessary that I clean the windows and I repair the roof, it means that I have a house </span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If my natural gas bill is too much, it means that I am not cold</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If there are too much washing and ironing, it means that I have a lot of clothes</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">If I feel tired in evening, it means that i was productive that day </span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">AND IF I AWARE ALL OF THESE, IT MEANS THAT I AM HAPPY </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Mactan Island in Cebu, Philippines</td></tr>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">A friend from Turkey shared this with me today, it reminds me of what I have in my life and how much I appreciate it. I hope you can do the same and pass it on.</span></div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-79865529516316838652010-09-06T11:11:00.000-04:002010-09-06T11:11:11.996-04:00A Few Good Reads about PolynesiaIf you ever been over my house, you will notice all the books that I have collected over the years. My bookshelf definitely has a lot of character! You will find books anywhere from travel books to recipe books from all over the world. You will find books in the French language and of course, English. You may even find a few books in the Hawaiian or Tahitian language.<br />
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The reason why I am so into the Polynesian books is because the love I have for the dance and culture. Visiting the islands and reading up about it all completed my circle. How can you dance, sing or speak the language if you don't know its history? You will find that it can be really hard to find a good book about Polynesia, most of them boring because its a history book and it also goes back to talking about Cook and how he discovered it. I looked through the cracks and it sure took a long time to find some wholesome books about the islands. When I say wholesome, I mean about the people, how they lived, what went through their minds and how it was to be in their shoes - not so much from an American history point of view but from a Native.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaL816xSZoS1Olt_MnvBg5BeeugguqZHAuuTMR3y_XxwYU0GXW59vtkx2rWJTYg5For2gyK5hW7Ox08yLSjZK6iML6hAo-koxl5-1mgWm5f0tpKd9ry0Ku635RqcsG-QJAFQsI99pc4M/s1600/Mt.++Mouaputa.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaL816xSZoS1Olt_MnvBg5BeeugguqZHAuuTMR3y_XxwYU0GXW59vtkx2rWJTYg5For2gyK5hW7Ox08yLSjZK6iML6hAo-koxl5-1mgWm5f0tpKd9ry0Ku635RqcsG-QJAFQsI99pc4M/s400/Mt.++Mouaputa.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture I took of Mt. Mouaputa in Moorea, the legend says, that the hole on top was made by the spear of demigod Pai. Pai tossed the spear all the way from Tahiti to protect this from being dragged to Raiatea by Hiro, god of thieves.</td></tr>
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Let's start with the actual Tahitian Bible - now when I say bible, I don't mean a translation of the bible into the Tahitian language...and you know what? It's really not a bible, it's more of a history book that was recorded by J.M. Orsmond who was of the London Missionary Society. He stated in the preface of this beautiful book, titled "Ancient Tahiti", that "the history of Tahiti should be based only on the traditional statements of its people." So what did he do? He discovered the island, spoke with priests and bards, recorded everything that he heard from the natives, both men and women. Unfortunately he passed before the book can be completed so it was passed on to his granddaughter, Teuira Henry, to complete. In this book, you will find the beautiful stories, not written in a pretty fashion, but the history of the islands, the culture, the tradition, the way of clothing, the foods they ate, how a wedding ceremony is held, why they talk to the dead, the lineage of ancient Polynesian kings, the nature and how important it is to these people, chants and dances. This is a very rich, vibrant history book, nothing is sugar coated and you may even find some stories horrid! For example, how the newlyweds scrapes their scalp so the blood can run onto a white sacred sheet that is to be given to their inlaws....Okay that is just one example. My Ori Tahiti teacher even created live production performances based from some of the folklore in this book. I am proud to say, I was able to participate in these performances, singing and dancing! I must say he was the one who introduced me to this book and I am thankful he did! Now, I really don't remember where I bought it or how, I just know that it was out of print and I've had this book for 11 years. As I search the internet for this book now, I stumble across Amazon - who does not sell it at the moment - and I stumble across an auction site and voila....there it is! Starting bids start at $300!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeTUo6XVeO2mu012Uo_z00Zf_Le_TSohRPsZPHY1Hmgac4pSXRgywTBv5JpzrDRLYjKdK2miNwjufz3fq-EcOmEYx6dQTio0zsQck7WBhFzeGWgFA8xBCFKEGzkAWIBCr5lt6l6HuyDI/s1600/Baie+de+cook.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeTUo6XVeO2mu012Uo_z00Zf_Le_TSohRPsZPHY1Hmgac4pSXRgywTBv5JpzrDRLYjKdK2miNwjufz3fq-EcOmEYx6dQTio0zsQck7WBhFzeGWgFA8xBCFKEGzkAWIBCr5lt6l6HuyDI/s200/Baie+de+cook.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baie de Cook</td></tr>
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Going to the next book....well, you can say out of print books...I have a vivid collection written by James Norman Hall and Charles Nordhoff. Most of these books are out of print. Everyone knows "Mutiny on the Bounty"....boring! Well, what I mean is that its boring compared to their other books...."Dark River" is a beautiful love story, "Hurricane" was turned into a black and white film, and no one really knows about "The Far Lands" but that was a beautiful book! All of their books are written in fiction form but the description of the culture and the islands are just something to immerse yourself in. You really feel like you are there! Now I inspired my Ori Tahiti teacher to create a production based on the "The Far Lands". I remember I gave him a copy of the book and his wife back then told me that he couldn't put the book down, he even reads it while sitting on the toilet! As for the book "Dark River", I lent it to a male friend - since it's out of print, its rare to find, he told me he cried! I can go on and on about all these books on my shelves - just alone for Polynesian story writers there are a few from Robert Dean Frisbee (stories mostly about his family and survival on the islands), Joseph Conrad (his adventures in sea), and Pierre Loti (falling in love with a native woman).<br />
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<tr><td class="tr-caption" style="text-align: center;">Marae Ahu O Mahine, a sacred cemetary</td></tr>
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Let's catch up to speed, we all have read books written about Hawaii, especially when back in the 60's there was a big craze about vacationing in Hawaii and doing the Hula! I have plenty books about the dance, their chants, language books and dictionaries. There is one particular book that stands out and it's a fiction book, it's called "Moloka'i"<br />
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<a href="http://astore.amazon.com/theworldseyes-20/detail/0312304358">buy Moloka'i at Cat's one stop shop!</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoYTeS3XEIeA-chEcY_ArQ7HnYnQe0GD3k3dzEg2AcwSZNtNPpjmOluWgkjvLTBYtQjHcBsBh09nifGuDgRx2aCkSNqgb0hLXMAohvbsJQZYv4-ZiKxpeN-KYTAoa3qhKl3os9cNc7Rw/s1600/51m7GG6McwL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoYTeS3XEIeA-chEcY_ArQ7HnYnQe0GD3k3dzEg2AcwSZNtNPpjmOluWgkjvLTBYtQjHcBsBh09nifGuDgRx2aCkSNqgb0hLXMAohvbsJQZYv4-ZiKxpeN-KYTAoa3qhKl3os9cNc7Rw/s200/51m7GG6McwL.jpg" width="132" /></a></div>
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I just cried....what a touching story. I mean, can you really imagine having leprosy and having to live on that island? This book is the true-to-life chronicle of a people who embraced life in the face of death.</div>
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My favorite Tahitian writer is Celestine Vaite (don't worry, she writes in English). Her books have made me mostly laugh! It may be a bit gossipy but definitely reflects on the reality of many lives in the South Pacific. Definitely a must read...in this order: "Breadfruit", "Frangipani", and "Tiare in Bloom" </div>
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<a href="http://astore.amazon.com/theworldseyes-20/search?node=1&keywords=vaite&x=8&y=8&preview=">Celestine Hitiura Vaite's books</a> I have yet to read her fourth one called "Tiare". </div>
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Well, there you have it, some suggestions in a nutshell. If you ever feel like "being there" pick up one of these beautiful books. Stay tuned for my French book collection and recipe book collection!</div>
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<tr><td class="tr-caption" style="text-align: center;">Me preparing my ti leaves in Moorea</td></tr>
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<br />Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-8368446255352909702010-08-21T16:18:00.000-04:002010-08-21T16:18:30.699-04:00Postcards<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIReCpQqPUSnUNiTC3z4BB0uUNdFI6Ftu9xjoHkSLq9tA0JlE9vzG5MtUZ14d0Q90Pq6IHqVlSNCEYtJUBHT-fC1uC5lXpk9v-zJohwdJS1eyY6FDNsPXXcj0hl2yVqTDgrecsIqgCp7I/s1600/IMG.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIReCpQqPUSnUNiTC3z4BB0uUNdFI6Ftu9xjoHkSLq9tA0JlE9vzG5MtUZ14d0Q90Pq6IHqVlSNCEYtJUBHT-fC1uC5lXpk9v-zJohwdJS1eyY6FDNsPXXcj0hl2yVqTDgrecsIqgCp7I/s200/IMG.jpg" width="190" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiqOK1Gk7jYU-lXY5f_lhK_E-_wiA_npFn7gvdcNFCBZWgVpViti1Esum7EtjPBd21zRuDfif91_N2aPiHnvl6qyfJ_Eyvo95quyINJQHumMb_A1DJrO50LSmhD53URWV110VP1C9MAU/s1600/IMG_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiqOK1Gk7jYU-lXY5f_lhK_E-_wiA_npFn7gvdcNFCBZWgVpViti1Esum7EtjPBd21zRuDfif91_N2aPiHnvl6qyfJ_Eyvo95quyINJQHumMb_A1DJrO50LSmhD53URWV110VP1C9MAU/s320/IMG_0001.jpg" width="220" /></a></div>
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Looking through my old stuff, I found some wonderful postcards that I have collected along the years. Every time I visit a place, I buy a postcard and write my travel journal on the back about that particular place and that particular moment. It's a great way to put a memory down. I have plenty of postcards that I found of the places I visited in Europe, Polynesia, South America and Asia. I even found ones of Canada and ones throughout the United States! My favorite ones are the ones my friends sent me. Here's a cute one from my pen pal in Japan....because of this, I found her again on facebook!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzLFdNBIYiSj1dDbr8itp6wkZC8OHIbm7yHfeUN1KIir67RtX_ZQsfaClJz0fnBDoF5Am85QunO6cQgz6LKM17RqfvzjraIXpq2lqeCHAtjycS6OgjR_qbv6Kx9kPe9ZxzPTkjz5fF_Q/s1600/IMG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzLFdNBIYiSj1dDbr8itp6wkZC8OHIbm7yHfeUN1KIir67RtX_ZQsfaClJz0fnBDoF5Am85QunO6cQgz6LKM17RqfvzjraIXpq2lqeCHAtjycS6OgjR_qbv6Kx9kPe9ZxzPTkjz5fF_Q/s320/IMG.jpg" width="187" /></a></div>
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I even had a co-worker who used to collect those free postcards at the cafes and actually make something fun out of it by cutting and pasting pictures of her friends on it! She would give it to us on our birthdays or Christmas or "just because". <br />
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When my friends or family would ask me what I wanted as a souvenir from the place they were about to visit, I would just answer "A postcard!" It's such a great memory! Looking at them just reminds me of the foods I ate, the way the place made me feel - it just really helps me to remember that place! Until this day, I continue to collect them and I store them in a postcard album, it shows me the picture on one side and what is written on the other. Sometimes I use them as bookmarks....when I run into a postcard and I read the back, it really puts a smile on my face!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpsa-gW77flfNO0cMTj7NgipjmzBELe3DGUsx8ERe1iamNcE-mIU0VMkrqW1bxYT6KN6-MI9IdN3VqxVok0-VyAl3IWNqOrSWnNkNcTzdkio-GwGOqzoaXpDMaB88xRgoLX173tX9WyM/s1600/IMG_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpsa-gW77flfNO0cMTj7NgipjmzBELe3DGUsx8ERe1iamNcE-mIU0VMkrqW1bxYT6KN6-MI9IdN3VqxVok0-VyAl3IWNqOrSWnNkNcTzdkio-GwGOqzoaXpDMaB88xRgoLX173tX9WyM/s400/IMG_0003.jpg" width="400" /></a></div>
<br />Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com1tag:blogger.com,1999:blog-8646968072269532364.post-50386621679919969082010-08-21T11:08:00.000-04:002010-08-21T11:08:51.566-04:00OneRepublic - All The Right Moves<div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Good morning! Here's my song of the day...</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><object style="background-image:url(http://i2.ytimg.com/vi/qrOeGCJdZe4/hqdefault.jpg)" width="480" height="295"><param name="movie" value="http://www.youtube.com/v/qrOeGCJdZe4?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/qrOeGCJdZe4?fs=1&hl=en_US" width="480" height="295" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash"></embed></object>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-68122104829050291762010-08-14T13:41:00.001-04:002010-08-14T13:42:58.775-04:00What did you eat this summer?<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMVoHuPu9GvmJ3HQyf9hCr9RjC3FFBhQJ6HY60b_x5Wq9pVhKXZqh3aFPYzccXsVlNkT18uPhDrCBTcMOFIl0Kw2BlNscYTEE1W9WlpnQqUZcGzQXMZIIwEpGP5azG1V5xbR9l1N-uI8/s1600/CASSIS+JUILLET2010+563.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMVoHuPu9GvmJ3HQyf9hCr9RjC3FFBhQJ6HY60b_x5Wq9pVhKXZqh3aFPYzccXsVlNkT18uPhDrCBTcMOFIl0Kw2BlNscYTEE1W9WlpnQqUZcGzQXMZIIwEpGP5azG1V5xbR9l1N-uI8/s200/CASSIS+JUILLET2010+563.jpg" width="200" /></a><br />
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It's summertime and all we want to do is eat, drink and sleep. For me that means eat junk food, drink lots of liquor and sleeping in! Well, I don't eat much junk food but when you're invited to a barbeque or a family party and you're throwing a dinner party in your backyard, it's so much easier to slip up and forget about watching what you intake!<br />
Of course, along with all that said is a Pastis in one hand and a glass of wine in the other-yes, I'm guilty and I forget to drink water!<br />
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After coming back from France and eating all the cheese....well, I feel like I haven't had any energy and I have to get back into the groove of things.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigeDCuW2Sw45vmNU6cw5oIdik3oShwgulQHmLhzl1rxI2QfaVzXoiMg7XUDXRgxQLPZzqI1MMEVtZol55P2R7NfPE6j_jIXpXag4bs0IOmB-7DM2F7-tGSa7nVswlh1WXLQOEsABoWjvk/s1600/e_may_photo_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigeDCuW2Sw45vmNU6cw5oIdik3oShwgulQHmLhzl1rxI2QfaVzXoiMg7XUDXRgxQLPZzqI1MMEVtZol55P2R7NfPE6j_jIXpXag4bs0IOmB-7DM2F7-tGSa7nVswlh1WXLQOEsABoWjvk/s200/e_may_photo_1.jpg" width="133" /></a>This is why my friend, Margarita, who is a certified health coach, is here to remind me of just that. She can help you balance your lifestyle and reach your health goals while still enjoying life. I suggest you subscribe to her newsletter to get these Healthy Tips. Click here to start! <a href="http://www.healthylivingarts.com/">http://www.healthylivingarts.com</a><br />
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<a href="http://www.healthylivingarts.com/"></a>Help, Margarita, I just came back from France!!!!<br />
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Tomorrow, August 15th, is the Feast of the Assumption, it's a Catholic holiday that is highly celebrated in many countries. We have dinner guests coming over tomorrow but we are going to keep it "simple and healthy" by serving a shrimp and vegetable appetizer, lightly deep fried smelt, a fish entree accompanied by my famous Ratatouille, and some fresh strawberries and melon for dessert....well, okay....I'm going to make a Cherry Clafoutis too. So, the next time you throw a dinner party, remember to keep it balanced by adding lots of fruits and vegetables in the mix. Thanks, Margarita, for keeping me on track!Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-3396592543968731042010-08-07T19:13:00.000-04:002010-08-07T19:13:44.104-04:00Plumeria Frangipani<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIPUtzwFXwKiZ_RGL80dXdCGTaBNEOIBGlwZqQZab6gxkA2QYRxVVz23YDq3vrzQSM-Kzaf_IARmiFQef6gLoQnFci4M2UIDg9lZRNnskv6EBFOI7lu-3f6ngmc88jwq-sr5pP5Q0YSI/s1600/pink_plumeria_green.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIPUtzwFXwKiZ_RGL80dXdCGTaBNEOIBGlwZqQZab6gxkA2QYRxVVz23YDq3vrzQSM-Kzaf_IARmiFQef6gLoQnFci4M2UIDg9lZRNnskv6EBFOI7lu-3f6ngmc88jwq-sr5pP5Q0YSI/s200/pink_plumeria_green.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV6YhCeT4vFzHgDc6HTaXjPNLeo8SD8NbF6BLuVFN09umi5jE4rnQ1TxSd7Il2FC1dzp_S6muyP78C9a4L6jYZOndf7rU04xY6b21VV3bKd9Wi66EJYIG2_R1CO7DrPTw0uNB7BDTJQs/s1600/hawaiian-flowers_1024x768.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV6YhCeT4vFzHgDc6HTaXjPNLeo8SD8NbF6BLuVFN09umi5jE4rnQ1TxSd7Il2FC1dzp_S6muyP78C9a4L6jYZOndf7rU04xY6b21VV3bKd9Wi66EJYIG2_R1CO7DrPTw0uNB7BDTJQs/s200/hawaiian-flowers_1024x768.jpg" width="200" /></a>The Plumeria, also known as Frangipani, is usually in bloom from the months of March through October, depending on the weather. When I see a plumeria, the first thing that pops in my head is Hawaii. In the Polynesian islands, you will find all sorts of colors~white, pink, red, yellow and even a deep red/orange blend. Here on the mainland, we use our rings to symbolize our relationship status, in the Hawaiian culture women wear this to show their relationship status - over the left if taken, over the right if single or "seeking a relationship". Plumerias are also used to make fresh leis. You will see these flowers everywhere at the Hawaiian events; on jewelry, print designs and they even sell silk or ceramic Plumerias for over the ear all the way down to a toe ring! It looks like the real thing...but it doesn't smell like the real thing! The Tahitians also use this flower to scent their monoi oils, which is great for moisturizing the skin, the ends of your hair and can be used as a massage oil. The Hawaiians are surrounded by so many beautiful flowers, the Plumeria is one of the more important ones to them. When you look carefully at many of the ancient artwork and tattoo designs from Hawaii, you will notice that if it doesn't stand alone, it's always right next to a Hibiscus, Hawaii's state flower. To them it's a symbol of Spring, so we can associate it with birth, life, and the coming together of everything good. The Mayan's also have many ancient carvings and art work with this flower on it. To them it represents the sun ~ there are many connections to that flower through Aztec text and glyphs. It's the symbol of procreation and life, much like it is for the Hawaiians.</div>
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<br /></div>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-37601486746901778732010-08-06T19:51:00.000-04:002010-08-07T11:43:27.776-04:00Ricard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpgoEM7mf1MglylLDjI5C6vy84Y-Fr6tb2_M17mrjM_VqOWvRlvo7iLKkp2ky8H3Bf6_aVHrU98ihaE6YPVHOf4dWmuUxEnVAeENnAiNUMBs1BcwV9njph8SN32AcLuROt3x4FmkL7wA/s1600/pastis.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpgoEM7mf1MglylLDjI5C6vy84Y-Fr6tb2_M17mrjM_VqOWvRlvo7iLKkp2ky8H3Bf6_aVHrU98ihaE6YPVHOf4dWmuUxEnVAeENnAiNUMBs1BcwV9njph8SN32AcLuROt3x4FmkL7wA/s200/pastis.jpg" width="200" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ricard, also known as "pastis" of Marseilles, is a yellow aniseed-based aperitif. This was invented by Paul Ricard in 1932. Paul's father was a wine merchant in Marseille and took his young son to many bistrots where pastis was "brewed" in the back of the shop. Paul decided to distil his own and sell it to bistrot owners. His pastis was like many others but he added an ingredient others lacked – </span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">promotion and clever marketing</span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. He called his pastis "Le vrai pastis de Marseille", and soon it became the best known, best selling pastis in the city. For us Americans, we think of a tall, cold beer on a hot summer day, especially when the sun is shining, but for the Frenchies it's a refreshing pastis. This can be served with some great appetizers but it can be as simple as chips, nuts or olives. You can find this at your local Beverage & More, or if you go to France, be sure to buy a bottle or 2 at the duty free counter (it's less expensive)! Alcohol content is 45* proof. To serve it you put about 2.5 to 3 cl in a glass and add about 5x its volume of water (it turns a milky yellow), add an ice cube or 2 but be sure to add that last to avoid crystallization. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> "Pastaga" is the slang word for pastis and p</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">astis is also a word meaning mixed or confused in the local dialect of Provence. Wow, sounds all confusing huh? Well it is "l'heure de Pastis"....so....chin chin, cheers, sante!!!</span><br />
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</span></span>Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0tag:blogger.com,1999:blog-8646968072269532364.post-62525900319324693682010-08-06T18:04:00.002-04:002010-08-14T14:04:19.372-04:00Off to the market...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEsQptw4Wdz5hm-8aoEFUBPYB2v2btO2dQlObVeymcinL6CTpuff5yjpcObDZDz6YfXPsz14d0qB-YYOjLC5gGmaIEDHTcXnbnzxaOP_zAI_8r7mQz62sO-2XjvSs7GvaAkZdJQaoraI/s1600/IMG_3121.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEsQptw4Wdz5hm-8aoEFUBPYB2v2btO2dQlObVeymcinL6CTpuff5yjpcObDZDz6YfXPsz14d0qB-YYOjLC5gGmaIEDHTcXnbnzxaOP_zAI_8r7mQz62sO-2XjvSs7GvaAkZdJQaoraI/s200/IMG_3121.JPG" width="200" /></a></div>
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Wandering through a traditional open French market is one of my favorite things to do when I go there. Most cities and villages have their "market days" twice a week. You can find anything from fruit, vegetables, charcuterie, cheese, olives, and even shoes and clothes! "Le march<s>e</s>" is an integral part of life in virtually all French towns and large villages.Cathttp://www.blogger.com/profile/12549477412924268321noreply@blogger.com0