tag:blogger.com,1999:blog-35462230260484192392024-03-13T22:30:22.499-04:00From Beyond My Kitchen WindowFrom Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.comBlogger198125tag:blogger.com,1999:blog-3546223026048419239.post-59672100453203017302021-01-01T17:17:00.000-04:002021-01-01T17:17:04.084-04:00Mia....<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-E0IL_hC8mI4/X--QNcrHxiI/AAAAAAAAGnY/2_cv6n7c0uAJgGfLawxR8VjxTwzOb8hXgCLcBGAsYHQ/s1750/6F8F1E6F-5730-4033-AC3E-0F94499D1109.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1750" data-original-width="1750" height="640" src="https://1.bp.blogspot.com/-E0IL_hC8mI4/X--QNcrHxiI/AAAAAAAAGnY/2_cv6n7c0uAJgGfLawxR8VjxTwzOb8hXgCLcBGAsYHQ/w640-h640/6F8F1E6F-5730-4033-AC3E-0F94499D1109.jpeg" width="640" /></a><span style="text-align: left;">She’s big, she’s beautiful and she’s a big baby! Meet Mia, the newest member of our family.</span></div><p></p><p><br /></p>From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.comtag:blogger.com,1999:blog-3546223026048419239.post-56620409249786572972019-12-01T22:20:00.002-04:002019-12-05T19:54:23.646-04:00Roses... <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-IEzBYVkfPeA/XeR0ogRxR1I/AAAAAAAAFxY/WokzHrtcMWUQ_Qqofwm8Kx1NTBbD3IHxQCLcBGAsYHQ/s1600/C034377B-8E54-41AB-9C83-7262E2880A61.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-IEzBYVkfPeA/XeR0ogRxR1I/AAAAAAAAFxY/WokzHrtcMWUQ_Qqofwm8Kx1NTBbD3IHxQCLcBGAsYHQ/s640/C034377B-8E54-41AB-9C83-7262E2880A61.jpeg" width="480" /></a></div>
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My sister taught me how to force open inexpensive grocery store roses. I love how the pedals are bent back. The whole rose explodes to a much bigger flower.From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com0tag:blogger.com,1999:blog-3546223026048419239.post-70518786233022308652018-12-18T07:12:00.000-04:002018-12-18T17:27:13.974-04:00She Said “I Do”<div class="separator" style="clear: both; text-align: center;">
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Saturday December 8th my daughter said “I Do” to her college sweetheart. It was a night to remember. A night filled with beauty and love!</div>
From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com2tag:blogger.com,1999:blog-3546223026048419239.post-6218389945939861072018-07-22T17:25:00.000-04:002018-07-23T07:34:33.744-04:00Garlic Confit <div class="separator" style="clear: both; text-align: center;">
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This was the best thing I think I've made all year. Chef Michael Psilakis hit the jack pot with this recipe.<br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span></h4>
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<li style="background-color: white; list-style: none outside none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">3 cups garlic cloves, peeled</span></li>
<li style="background-color: white; list-style: none outside none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1 fresh bay leaf or 2 dried leaves </span></li>
<li style="background-color: white; list-style: none outside none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">8 to 10 sprigs fresh thyme</span></li>
<li style="background-color: white; list-style: none outside none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">Kosher salt and whole black peppercorns</span></li>
<li style="background-color: white; list-style: none outside none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">About 2 cups blended oil (50 percent canola, 50 percent extra-virgin olive), as needed.</span></li>
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Cooking Directions</span></h4>
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<span style="font-family: Times, Times New Roman, serif;">Put the garlic cloves in a heavy, covered braising pan or Dutch oven. Add the bay leaf and thyme, a scant tablespoon kosher salt, and 15 or 20 black peppercorns. Barely cover with the oil.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cover the pan and braise in a 300°F oven until the cloves are pale golden and very tender, about 1 hour to 1 hour and 15 minutes. Cool it to room temperature.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Transfer the garlic and all of the oil to a sterilized jar. Press a square of plastic wrap down directly onto the surface of the oil. Place another square of plastic over the rim of the jar and twist on the lid or secure with a rubber band. With every use, replace the square of plastic that touches the oil and use a perfectly clean fork or tongs each time to prevent cross-contamination from other surfaces in your kitchen. As long as the cloves and Garlic Purée,are covered with oil, they will last for at least 3 weeks in the refrigerator.</span></div>
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com3tag:blogger.com,1999:blog-3546223026048419239.post-5912860596162871512017-07-01T11:19:00.000-04:002017-07-03T06:00:34.082-04:00Simple Pleasures.......<div class="separator" style="clear: both; text-align: center;">
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My simple pleasures aren't always about food. I take great pleasure in the small treasures also. I think its the simple things in my life that make me the happiest. These faux blackberries were bought on a Saturday excursion with my sister. I love how they look when the sun hits them as they sit on my kitchen window sill.<br />
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<li>New colorful green canning jars. The pleasure is in deciding what to put up in them. I'm not very crafty person. I don't do a lot of crafts or sewing but canning has given me an outlet to create something handmade</li>
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<li>New stain free dish towels.</li>
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<li> Hand turned Vermont maple wood coffee spoon. It measures a perfect scoop for a delicious cup of coffee.</li>
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<li>Spending time with my dog.</li>
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<li>Brand new white candles.</li>
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<b><i>It is the sweet, simple things of life which are the real ones after all.</i></b></div>
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<a href="http://www.brainyquote.com/quotes/authors/l/laura_ingalls_wilder.html" style="color: rgb(0, 51, 153) !important; text-decoration: none;"><b><i>Laura Ingalls Wilder</i></b></a></div>
<br style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;" />From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com5tag:blogger.com,1999:blog-3546223026048419239.post-1777645137710458212016-06-20T10:30:00.003-04:002016-06-20T10:30:56.142-04:00Simple Pleasures.........<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-FCZukUDSICw/V2f7zuovGVI/AAAAAAAAC6Q/19_lNIv0k_QF3wE6LpRFpfzYFMQrcotdwCLcB/s1600/DSCF7316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-FCZukUDSICw/V2f7zuovGVI/AAAAAAAAC6Q/19_lNIv0k_QF3wE6LpRFpfzYFMQrcotdwCLcB/s640/DSCF7316.JPG" width="640" /></a></div>
Himalayan Pink Salt in a sea shell. Perfect for summer entertaining with a big bonus of healthy benefits. <i>Information compiled from a website extolling the benefits of this amazing salt.</i><br />
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<span style="text-align: justify;">Create an electrolyte balance</span><br style="text-align: justify;" /><span style="text-align: justify;">Increases hydration</span><br style="text-align: justify;" /><span style="text-align: justify;">Regulate water content both inside and outside of cells</span><br style="text-align: justify;" /><span style="text-align: justify;">Balance pH (alkaline/acidity) and help to reduce acid reflux</span><br style="text-align: justify;" /><span style="text-align: justify;">Prevent muscle cramping</span><br style="text-align: justify;" /><span style="text-align: justify;">Aid in proper metabolism functioning</span><br style="text-align: justify;" /><span style="text-align: justify;">Strengthen bones</span><br style="text-align: justify;" /><span style="text-align: justify;">Lower blood pressure</span><br style="text-align: justify;" /><span style="text-align: justify;">Help the intestines absorb nutrients</span><br style="text-align: justify;" /><span style="text-align: justify;">Prevent goiters</span><br style="text-align: justify;" /><span style="text-align: justify;">Improve circulation</span><br style="text-align: justify;" /><span style="text-align: justify;">Dissolve and eliminate sediment to remove toxins</span>From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com6tag:blogger.com,1999:blog-3546223026048419239.post-61173585889157061872016-03-25T09:03:00.000-04:302016-04-07T07:51:22.996-04:30Easter Spring Lamb......<div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">
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I have always been a huge fan of lamb. I enjoy the preparation as well as the roasting lamb aroma filling my home It's definitely the garlic mixed with the earthy and robust smell of the lamb that keeps me hovering in the kitchen. Enjoy!. </div>
Ingredients<br />
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1 (5-7 lb.) boneless leg of lamb<br />
2 lemons, zest removed and lemons squeezed<br />
1 tbsp dried oregano<br />
2 1/2 teaspoons salt<br />
2 teaspoons pepper<br />
1 whole garlic bulb peeled <br />
1/4 cup Italian parsley<br />
1/4 cup olive oil</div>
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Put lemon zest, juice from one lemon and all other ingredients ( except the lamb) into food processor. Process until it becomes a paste. Spread evenly all over the lamb. Squeeze the other lemon over top. Bake in pre-heated oven set at 450 degrees for 20 minutes. Turn down oven to 325 degrees and finish baking for 1 1/2 hours or until a thermometer reaches 160 degrees for medium. Enjoy!From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com8tag:blogger.com,1999:blog-3546223026048419239.post-19749632214147110052015-09-13T15:42:00.000-04:302015-09-13T15:42:18.035-04:30Grilled Pizza with Corn and Summer Tomatoes<div class="separator" style="clear: both; text-align: center;">
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There is something to be said about the taste of slightly charred bread, sprinkled with olive oil and then spread with these delicious summer ingredients. The word would have to be delicious. Thank you Martha Stewart this grilled pizza is a keeper.<br />
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INGREDIENTS<br />
15 oz.store-bought pizza dough<br />
1 1/3 cups corn kernels (from 2 ears)<br />
1/2 ounce Parmesan cheese, grated (1/4 cup)<br />
3/4 teaspoon minced garlic (from 1 medium garlic clove)<br />
4 tablespoons extra-virgin olive oil, divided<br />
Coarse salt<br />
2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)<br />
4 to 6 ounces mozzarella, thinly sliced<br />
1/2 cup fresh basil leaves<br />
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DIRECTIONS<br />Let dough sit at room temperature (in package) 4 hours.<br />Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.<br />Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then re-stretch.<br />Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.<br />Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com11tag:blogger.com,1999:blog-3546223026048419239.post-45795441023656222232015-07-29T21:01:00.000-04:302015-07-29T21:01:25.350-04:30Gluten and Dairy Free Blueberry Muffins.....<div class="separator" style="clear: both; text-align: center;">
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I found this recipe on my nephews wife's facebook. It might be her original recipe though I haven't asked her. She also added a few variations of the muffin recipe that I listed at at the bottom of this post. I have to admit they were amazing. Thank you Heather, they were a huge hit at my house.<br />
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<span style="background-color: transparent;">Preheat oven to 325 degrees( Makes 12) </span></div>
Ingredients:<br /><br />3 cups almond flour<br />3/4 tsp baking soda<br />1/2 tsp salt<br />2 large eggs<br />1/4 cup honey<br />3 Tbsp coconut oil (butter if not avail)<br />1 tsp vanilla extract<br />1 large mashed ripe banana<br />3/4 cup chopped walnuts (less to taste)<br />3/4 cup blueberries (less to taste)<br /><br /> Directions:<br /><br />1. In one large bowl whisk dry ingredients (flour baking soda and salt)<br />2. In med bowl whisk eggs. Then whisk in honey, oil and vanilla. Stir in banana.<br />3. Add egg mixture to the flour and fold in walnuts and blueberries<br />4. Divide batter into 12 muffin cups lined with paper liners..<br />5. Bake in oven for 25-30 minutes or until a toothpick inserted into center comes out clean. Let cool and enjoy!<br /><br /><i><b>Try with other mixtures, dried cherries and pecans. Dark chocolate chips, raspberry, almonds, etc or leave out the blueberries and add another banana for banana muffins.</b></i><div>
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com9tag:blogger.com,1999:blog-3546223026048419239.post-68078589707142431172015-07-12T19:38:00.000-04:302015-09-23T07:50:20.280-04:30Easy Refrigerator Pickles.......... <div class="separator" style="clear: both; text-align: center;">
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Crispy, garlicky, a little sour and well, just right. Easy is the name of the of this recipe. The hardest thing about it is waiting the seven days to eat them.<br />
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<ul>
<li>3 pounds pickling cucumber</li>
<li>1 cup vinegar</li>
<li>2 cups water</li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px;">2 tablespoons pickling salt</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px;">6 garlic cloves, peeled (2 per jar)</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px;">1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px;">6 sprigs fresh dill</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px;">1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px;">1 tbsp. pickling spices ( in each jar)</span></li>
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Wash the cucumbers with a vegetable brush<br />
Slice the cucumbers into chips.<br />
In a large saucepan, combine vinegar, water and salt. Bring to a boil.<br />
Arrange jars on counter and dole out the spices to each.<br />
Pack the cucumber slices firmly into the jars.<br />
Pour the brine into the jar, leaving approximately ½ inch head space.</div>
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Apply lids and let the jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 7 days before eating.<br />
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<br />From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com13tag:blogger.com,1999:blog-3546223026048419239.post-54545419612063173942015-06-14T19:17:00.000-04:302015-06-14T19:17:03.126-04:30Calamari....<div class="separator" style="clear: both; text-align: center;">
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This was such a delicious supper for a warm, breezy night. I fried up about a pound of squid rings and served them with peperoncini and lemon. The cold glass of chardonnay I sipped on brighten and lighten the flavor. Here's the recipe.</div>
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</div>
<ul>
<li>1 cup of all purpose flour</li>
<li>2 eggs</li>
<li>2/3 of a can of beer</li>
<li>salt and pepper </li>
<li>vegetable oil</li>
</ul>
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Beat eggs, add flour, whisk together with eggs then add the beer and salt and pepper. Dip rings in the batter and in fry in 375 degree oil for roughly two minutes. Sprinkle with salt and pepper, peperoncini and fresh squeezed lemon juice all over.<br />
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We thoroughly enjoyed this easy Sunday night meal. Eating out on our deck really helped too. It was a pleasant way to say good bye to the weekend. </div>
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com6tag:blogger.com,1999:blog-3546223026048419239.post-35398449238095272402015-04-12T12:17:00.002-04:302015-04-12T12:17:13.958-04:30Home Made Breakfast Sausage......<br />
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<br />
I have always wanted to try making my own breakfast sausage. The idea of using meat raised humanely and without hormones and antibiotics while being feed a vegetarian diet really appeals to me. Although the recipe called for two pounds of ground pork I used one pound of ground turkey breast and one pound of ground pork. Why not try to lighten the fat content a little. The sausages were delicious. Recipe adapted from Allrecipes.com<br />
<b>Ingredients</b><br />
<div>
2 tsp. ground sage<br />
2 tsp. salt<br />
1 tsp. black pepper<br />
1/4 tsp. marjoram<br />
1 tbsp. brown sugar<br />
1/8 tsp. red pepper flakes<br />
1 pinch ground cloves<br />
1 lb. ground pork<br />
1 lb. ground turkey breast<br />
<br /></div>
<b>Directions:</b><br />
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.<br />
Place the pork and turkey in a large bowl and add the mixed spices to it. Mix well with your hands and form into a long roll on top of plastic wrap.<br />
Grabbing the bottom portion of the plastic wrap, pull it up over the meat and begin forming the wrap around the meat, rolling and forming a log shape.<div>
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Next I did the same thing with the plastic roll on top of parchment paper. I placed the roll in the freezer for an hour which made the sausages easier to slice with a serrated knife.<div>
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<div>
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).<br />
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Can you see the smoke wafting up from the sizzling skillet? The misshapen patty is from the end of the roll. Not perfect looking but still delicious. That one was for the cook!<br />
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Here are the patties sliced and ready to go in the freezer. Easy, delicious and healthy!<br />
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com10tag:blogger.com,1999:blog-3546223026048419239.post-64835991770913660832015-04-07T06:16:00.001-04:302015-04-07T06:16:28.513-04:30Simple Pleasures.......<div class="separator" style="clear: both; text-align: center;">
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Easy pan roasted brussel sprouts with olive oil, balsamic vinegar,salt and pepper. Simple pleasures, simply delicious.From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com6tag:blogger.com,1999:blog-3546223026048419239.post-41844863659763701802015-04-01T18:47:00.001-04:302015-04-01T18:47:44.272-04:30Gluten Free Zucchini Muffins.......<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1no9sFWh2pE/VRxwSsoMGFI/AAAAAAAACwo/sxK31GfH9VY/s1600/DSCF6994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1no9sFWh2pE/VRxwSsoMGFI/AAAAAAAACwo/sxK31GfH9VY/s1600/DSCF6994.JPG" height="480" width="640" /></a></div>
<br />
These delicious muffins are from the cookbook Against the Grain. This is the first time I have baked gluten free from scratch and am thrilled with the results. I also added 2 heaping tablespoons of coconut flour as well as a handful of walnuts after reading some of the reviews. Yummy!<br />
Ingredients:<br />
<ul>
<li>1-1/2 cup almond flour</li>
<li>2 teaspoons ground cinnamon</li>
<li>1 teaspoon baking soda</li>
<li>½ teaspoon salt</li>
<li>½ teaspoon nutmeg</li>
<li>3 eggs, beaten</li>
<li>¼ cup honey</li>
<li>1 ripe banana</li>
<li>1 cup shredded, unpeeled zucchini</li>
</ul>
Instructions:<br />
<div>
<br />
Preheat oven to 350 degrees<br />
Combine the dry ingredients in a small bowl.<br />
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.</div>
<div>
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.<br />
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.<br />
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.<br />
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com6tag:blogger.com,1999:blog-3546223026048419239.post-83003811793433844282015-01-07T21:23:00.000-04:302015-01-07T21:25:14.960-04:30Portuguese Fisherman's Hake<div class="separator" style="clear: both; text-align: center;">
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There is a skilled fish monger who faithfully meets the fishing boats coming into the harbor everyday at 3:30 in the morning. He sells fresh fish from his truck in the Portuguese neighborhood of the large city that I grew up in but now live next to. Today I got there late and the only fish that was left was Hake. The nice gentlemen assured me I would love it. I took his word for it and bought the whole fish. Word of advice. TRUST YOUR FISH MONGER! Here is the recipe. It was delicious.<br />
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Ingredients for sauce:</div>
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<li>1 28 oz.can of chopped tomatoes </li>
<li>3 tbsp. olive oil</li>
<li>4 cloves of minced garlic </li>
<li>1 cup of mixed colored peppers</li>
<li>1 onion sliced</li>
<li>1/4 cup white wine</li>
<li>1/2 cup small black olives</li>
<li>1/4 cup stuffed green olives </li>
<li>2 tsp. smoked paprika </li>
<li>1 tsp, cumin</li>
<li>2 bay leaves</li>
<li>salt and pepper to taste </li>
</ul>
</blockquote>
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<b><i>Fish: </i></b></blockquote>
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<ul class="kv-ingred-list1" style="margin: 0px 0px 14px; outline: 0px; padding: 0px;">
<li> <b><i>1 lb. or more of Hake</i></b></li>
<li><i><b> 2 cups cornmeal for dredging</b></i></li>
<li><b><i>1/4 olive oil for frying fish </i></b><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></li>
<li><b><i>salt and pepper for the cornmeal </i></b></li>
</ul>
</blockquote>
<span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 25.6000003814697px;"><b>Directions</b></span></span><br />
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<li><span style="line-height: 1.3em;"><span style="font-family: Georgia, Times New Roman, serif;">Heat a heavy skillet on medium heat. Add the olive oil and chopped onion, cook until translucent and fragrant.</span></span></li>
<li><span style="line-height: 1.3em;"><span style="font-family: Georgia, Times New Roman, serif;">Add the garlic and cook for 3 minutes.</span></span></li>
<li><span style="line-height: 1.3em;"><span style="font-family: Georgia, Times New Roman, serif;">Add the rest of the ingredients to the onions and garlic and simmer on low for 10 minutes..</span></span></li>
<li><span style="line-height: 1.3em;"><span style="font-family: Georgia, Times New Roman, serif;">Heat a nonstick skillet on medium high, add more olive oil. Make sure it is hot enough to make a crust on the fish.</span></span></li>
<li><span style="line-height: 1.3em;"><span style="font-family: Georgia, Times New Roman, serif;">Dredge the portions of hake in the corn meal. </span></span></li>
<li><span style="line-height: 1.3em;"><span style="font-family: Georgia, Times New Roman, serif;">Cook 3-4 minutes on each side depending on thickness.</span></span></li>
</ol>
<span style="line-height: 1.3em;"><span style="font-family: Georgia, Times New Roman, serif;">Remove the cooked fish to a cooling rack so that it stays crisp.</span></span></blockquote>
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com10tag:blogger.com,1999:blog-3546223026048419239.post-43853403017740747802014-11-09T13:57:00.001-04:302014-11-09T13:57:19.070-04:30Pear, Spinach and Gorgonzola with Pecans......<div class="separator" style="clear: both; text-align: center;">
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The pears have been looking exceptionally lovely these days at the store. I bought a bag and I decided to try something I had seen on.......can you guess.....PINTEREST. I didn't check out the recipe but just looked at the photo and did my own thing. I will definitely make this again but with arugula instead of the spinach. The peppery taste of the arugula will be a nice compliment to the sweetness of the pear and the creamy tang of the Gorgonzola. Simply cut the pear in thirds, stuff in the spinach, cheese and pecans. I mixed a little honey with cranberry and pear white balsamic vinegar and poured it over the top. Delicious!From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com8tag:blogger.com,1999:blog-3546223026048419239.post-88281026835211508272014-10-13T18:40:00.000-04:302014-10-13T18:40:09.531-04:30Giada's Chicken Marsala Meatballs......<br />
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One word...... delicious.<br />
<i><b>Ingredients:</b></i><br />1/4 cup panko breadcrumbs<br />2 tablespoons milk, room temperature<br />1/3 cup plus 1 tablespoon Marsala wine<br />1 pound ground white meat chicken<br />1/4 cup grated pecorino, plus extra for serving<br />1 large egg, beaten<br />2 tablespoons chopped fresh parsley<br />1 teaspoon kosher salt<br />1/8 teaspoon freshly ground black pepper<br />2 tablespoon extra-virgin olive oil<br />8 ounces cremini mushrooms, sliced<br />1 large shallot, minced<br />1 1/2 teaspoons flour<br />1 1/4 cups low-sodium chicken broth<br /><br /><b><i>Directions</i></b><br />Preheat the broiler to high.<br />In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.<br /><br />In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.<br /><br />Great meal with mashed potatoes, pasta or polenta, Thanks Giada, this recipe is a keeper.<br /><br /><br /><br /><br /><br /><br />
<br />From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com14tag:blogger.com,1999:blog-3546223026048419239.post-17742369489199430482014-08-25T16:58:00.000-04:302014-09-06T10:45:09.174-04:30Maine......<div class="separator" style="clear: both; text-align: center;">
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What's not to love about the beautiful state of Maine. Lighthouses, beaches, scenic marsh land and of course lobster. I love everything about Maine. It's easy to see why I think Portland Head Lighthouse is one of the most charming New England destination you can visit. This is why every summer while visiting my good friend Mary, I make sure we have a visit. I feel so fortunate to have Mary from <a href="http://oceanbreezesandcountrysneezes.blogspot.com/">Ocean Breezes</a> and her husband Ron in charge of the sightseeing. They could have jobs as Maine tour guides. They know the history of almost every nook and cranny.<br />
An interesting fact about Portland Head Lighthouse is that it is the most visited, most painted and most photographed of all lighthouses in New England. Looking at the photo I believe you can see why. I myself take dozen of photos every time I visit.<br />
The very first time I visited the lighthouse it was high tide and the waves were crashing against the rocks. A heavy fog began rolling in from the open sea and then as though on cue the resonant sound of the fog horn started to blow. I was in awe. It is a memory that I remember vividly and treasure still. Thank you Mary and Ron for another memorable visit to what is now one of my favorite destinationsFrom Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com16tag:blogger.com,1999:blog-3546223026048419239.post-67527701779153010702014-08-17T18:56:00.001-04:302014-08-17T18:56:23.403-04:30Condiment Trio.......<div class="separator" style="clear: both; text-align: center;">
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<br />
I won the condiment lottery with this trio. All made without chemicals, preservatives, food coloring, pesticides, synthetics or GMO's. Healthy and natural, just the way I like it!. <br />
<br />
Ketchup recipe from Country living. Mustard and relish from Better Home and Gardens.<br />
Here are the recipes starting with the ketchup.<br />
<ul>
<li>1 28 oz. can of organic crushed tomatoes</li>
<li>1 med. onion, sliced</li>
<li>1 tbsp. capers, rinsed and drained</li>
<li>1/2 cup light brown sugar, packed</li>
<li>1 orange, juiced </li>
<li>1/2 grapefruit, juiced</li>
<li>1/2 lemon, juiced</li>
<li>1/4 cup apple cider vinegar</li>
<li>2 1.2 tsp. kosher salt</li>
<li>1/4 tsp. ground pepper</li>
</ul>
Directions:<br />
<ol>
<li>Puree tomatoes in a blender. Transfer to a saucepan and set aside. Saute onion, let cool.</li>
<li>In blender, puree onion and capers. Add sugar and blend until smooth. Add the rest of the ingredients, blend.</li>
<li>Transfer onion mix into the saucepan and stir. Simmer over low heat until thick, about 1 hour. Using a funnel, pour into bottles. Refrigerate.</li>
</ol>
Here's the relish recipe<br />
<div>
<ul>
<li>6 cups pickling cucumbers, seeded and finely chopped</li>
<li>3 cups finely chopped onions</li>
<li>3 cups red sweet peppers, finely chopped</li>
<li>1/4 cup pickling salt</li>
<li>cold water</li>
<li>3 cups sugar</li>
<li>2 cups apple cider vinegar</li>
<li>1 tbsp. mustard seeds</li>
<li>2 tsp. celery seeds</li>
<li>1/2 ground tumeric</li>
</ul>
Directions:</div>
<div>
<br />
Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours.<br />
Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.<br />
In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated.<br />
Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch head space. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water bath for 10 minutes. Remove the jars, cool jars on racks.<br />
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Last but not least, the mustard recipe:<br />
<br />
1/4 cup each of brown and yellow mustard seeds<br />
2/3 cup white wine vinegar<br />
1/2 tsp. salt<br />
1/8 tsp. allspice<br />
1/2 tsp. ground ginger<br />
3 tbsp. honey<br />
2 cloves garlic minced<br />
<br />
Directions:</div>
<div>
Place seeds, vinegar and spices in a small bowl and let stand 24 hours.</div>
<div>
Pour the seeds which have absorbed all the vinegar along with the honey and minced garlic into a food processor</div>
<div>
Processor for one to two minutes. Scrape down sides a few times. The mustard will not be smooth. <br /><div class="instructions" style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; margin: 1.5em 0px; padding: 0px;">
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com11tag:blogger.com,1999:blog-3546223026048419239.post-90786929138668611312014-07-18T08:24:00.000-04:302014-07-18T08:44:53.799-04:30Culinary Institute of America....... <br />
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How do I begin to describe how thrilling it was to take a cooking class at the esteemed CIA in Hyde Park New York this past spring? There really are no words. The class was titled Spring in the Hudson Valley with Chef Martin Matysik. The menu was extensive and varied and cooked by the students. Here is the menu from my dream come true weekend.<br />
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<li>Watermelon and Feta Salad</li>
<li>Spring Salad of Asparagus, Ramps and Peas, with Poached Egg and Lemon Zest Vinaigrette</li>
<li>Grilled Trout with Lemon Crust and Wild Garlic Sauce</li>
<li>Pan- Fried Wild Striped Bass with Bacon and Roasted Fingerling Potatoes</li>
<li>Grilled Cornish Hen Breast with Dandelion Greens and Mustard herb Vinaigrette</li>
<li>Grilled Duck Breast with Pickled Watermelon</li>
<li>Roasted Rack of Lamb Persille, Fresh Spring Pea Puree with Mint and Roasted Garlic</li>
<li>Grilled Rib Eye Steak, Asparagus with Wasabi Hollandaise Sauce, Sauteed Foie Gras with Caramelized Pearl Onions</li>
<li>Chilled Wild Blueberry Soup with Poached Pears</li>
<li>Warm Chocolate Fondant with Rum Marinated Berries</li>
<li>Hudson Valley Cheese Platter with Truffle Honey</li>
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This is one of the many kitchens inside the CIA. A classroom to learn, create and master your craft. Thank you Mary and Rick for inviting me to participate in something I derive so much joy from.From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com14tag:blogger.com,1999:blog-3546223026048419239.post-83951157015803828962014-04-27T17:52:00.000-04:302014-04-27T17:52:13.395-04:30Portuguese Style Stuffed Chicken........<br />
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Hello out there. It appears that I have been on another vacation from blogging. I have missed posting on a regular schedule but especially missed reading everyone's blogs. I hope to get my blogging mojo back with this post. This recipe is based on Emeril's mothers stuffed chicken. <br />
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<b>Ingredients and directions. </b><br />
1 roasting chicken weighing about 7 pounds, with livers and giblets<br />
1 large garlic clove, smashed<br />
1 teaspoon kosher salt<br />
1 tablespoon sweet Hungarian paprika<br />
1/4 cup olive oil<br />
1 cup dry white wine<br />
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<b>For the Stuffing</b><br />
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2 cups chopped onions<br />
1 tablespoon chopped garlic<br />
1/4 cup olive oil<br />
Giblets and liver from the chicken<br />
1 link hot chorizo<br />
1/2 pound ground lean pork<br />
4 cups bread crumbs<br />
4 hard cooked eggs, peeled and chopped<br />
1/2 cup chopped green olives<br />
1 tablespoon sweet Hungarian paprika<br />
2 tablespoons chopped parsley<br />
1/4 cup port wine<br />
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1/2 cup chicken broth</div>
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<b>Directions</b><br />
In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika, and 1 tablespoon of the oil. Beat together until smooth. Rub this mixture all over the chicken, inside and out. Place the chicken in a shallow bowl, cover , and refrigerate overnight. For the stuffing: In a skillet heat olive oil, add onions and garlic and saute for 5 minutes. Then add chorizo, the pork, breaking up the pieces as it cooks. Meanwhile, in a bowl toss together the bread crumbs, eggs, olives, paprika, parsley, mix well. Add the sausage mixture into the bowl. Pour in the port and chicken stock to moisten the stuffing. It should be moist, not soggy. Season to taste with salt and pepper. Preheat oven to 450 degrees. Fill the cavity of the chicken with the stuffing.. Don't pack it in. Rub the outside of the chicken with the olive oil, and place it in a roasting pan. Roast uncovered for 20 minutes. Lower the heat to 350 degrees, brush the chicken again with the olive oil and the pour the white wine over the chicken. Continue to roast for 2 hours or until juices run clear.<br />
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The chicken turned out moist and delicious. The stuffing, savory with just enough spiciness from the chorizo. I will make this again for sure.<br />
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com16tag:blogger.com,1999:blog-3546223026048419239.post-58866875334427743622014-03-10T22:13:00.000-04:302014-03-15T06:30:14.641-04:30Hedgehog Cookies......Gluten Free<div class="separator" style="clear: both; text-align: center;">
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You have to make these. I got the recipe from my sister Mary who makes them for her daughters all the time. Only five ingredients and your ready to make these little jewels. I'm embarrassed to say I was a glutton for these gluten free cookies. Here's the recipe courtesy of my sister and Taste of Home.<br />
<b><i>Ingredients</i></b><br />
<ul>
<li>1 cup finely chopped walnuts</li>
<li>1/2 cup finely chopped dates</li>
<li>1/2 cup brown sugar</li>
<li>1 cup flaked coconut, divided</li>
<li>1 egg</li>
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<b><i>Directions</i></b><br />
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<li>In a large bowl, combine the walnuts, dates and brown sugar. Add 1/2 cup coconut and egg, mix well. shape into 1 in. balls and roll in remaining coconut. (I used my food processor to chop everything individually and then mixed it all in a bowl.) </li>
<li>place on greased baking sheet. Bake at 350 degrees for 12 to 13 minutes or until lightly brown. Cool on wire racks. makes about 1 1/2 dozens cookies. Enjoy!</li>
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com16tag:blogger.com,1999:blog-3546223026048419239.post-6053621160649678282014-03-02T08:48:00.002-04:302017-07-01T16:52:34.480-04:00Simple Pleasures.. Simply Delicious..Let's Share<div class="separator" style="clear: both; text-align: center;">
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Another one of my simple pleasures or perhaps I should say treasures. Moro oranges, gorgeous, delicious, juicy and good for you.<br />
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I would enjoy and genuinely appreciate if you would graciously share one of your simple pleasures. It might not involve simple foods like my simple pleasures do but might include knitting, reading, gardening or hiking. Whatever makes you content, satisfied, pleased, gratified, fulfilled or just plain happy, I'm interested<b>. </b> Please share one with me. <br />
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com21tag:blogger.com,1999:blog-3546223026048419239.post-66395950758202836332014-02-21T20:03:00.001-04:302014-02-21T20:03:12.771-04:30Have Some Honey.......<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">Stocking up for the winter on my local cranberry bog honey is a must for me. <i style="font-weight: bold;">I LOVE IT.</i> It not only tastes delicious, it's beneficial to your health. A tasty health gift so to speak. Local honey has made a substantial difference in my seasonal allergy symptoms. The health advantages are tremendous. Besides helping with allergies it reduces cough and throat irritations, has anti-bacterial and anti fungal properties and is a probiotic.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.5px;">My favorite way of eating honey is with yogurt, fruit and nuts. This afternoon though, I had it in tea with cinnamon and lemon.</span></span><br />
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<span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">“The keeping of bees is like the direction of sunbeams.” </span><br style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;" /><span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">― </span><a href="http://www.goodreads.com/author/show/10264.Henry_David_Thoreau" style="background-color: white; color: #666600; font-family: georgia, serif; font-size: 14px; line-height: 18px; text-decoration: none;">Henry David Thoreau</a></div>
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From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com12tag:blogger.com,1999:blog-3546223026048419239.post-65720971204142071152014-02-17T07:57:00.000-04:302014-02-17T08:00:32.189-04:30White Mountain Weekend..........<div class="separator" style="clear: both; text-align: center;">
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My sister Mary and my brother- in- law Rick invited us up to their home in the mountains. Sparked by the frigid weather and the snow falling wildly on the mountains we partook of a delicious lunch enjoyed leisurely and interrupted only by the stunning view. We had our choice of a hearty beef stew or a cream of roasted butternut squash soup. Both were served up in large dark brown earthenware mugs which seemed to echo the whole rustic elegance of both their home and the view. <br />
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Because we were in the heart of the mountains our appetites seemed almost as expansive as the view through the windows. We ate more than usual and savored every bite. Having supporting roles to the stew and soup but just as enjoyable was the cured hard Italian sausage and local aged sharp cheddar cheese. <br />
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Next up, Castelvetano olives and imported cornichons from France. The vinegary tartness of both the olives and pickles were perfect accompaniments to the sharp cheese and sausage. A choice of red or white wine smoothed and mellowed out the lunch.<a href="http://4.bp.blogspot.com/-w4D-4tbJwa0/UwFw8A4MqnI/AAAAAAAACh0/mOHqyX6PuaU/s1600/PicMonkey+Collage+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-w4D-4tbJwa0/UwFw8A4MqnI/AAAAAAAACh0/mOHqyX6PuaU/s1600/PicMonkey+Collage+1.jpg" height="640" width="640" /></a><br />
This is the view from the living room. Isn't it beautiful. I wish you could actually see how tall the mountains are from my photos. To gain some perspective, the little specks on the mountains are the skiers. The gray hue of the photos is from the snow that fell most of the weekend. Thank you Mary and Rick it was a lovely weekend and just what we needed.<br />
<br />From Beyond My Kitchen Windowhttp://www.blogger.com/profile/10748389222000989848noreply@blogger.com16