11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Pesto Chicken Skewers
To contact us Click HERE
Well, this is awkward.
I haven’t updated this blog in over two weeks. It feels kind of strange to just hop back in again without acknowledging that funky absence. Like good friends who lost touch and then run into each other at the grocery store, posting another recipe is equal parts totally awesome and nail-bitingly overdue. Like old chums whose paths have not recently crossed, I also have similar excuses. For me, what was initially a demanding course load for the semester turned into some sort of kraken-esque monster of the deep when finals week reared its ugly head. All of a sudden, classes that had been easy became brain melting, requiring long afternoons at the library and late nights of term papers on medical symbolism in Frida Kahlo’s La Columna Rota, all of it in Spanish.
The unbridled joy that I felt upon finally finishing my classes earlier this week was, in a word, exhilarating. While I will still be taking a few classes during the summer, my schedule on the whole has gloriously opened up and given me some breathing room to focus on the things that I really enjoy. Not that I don’t enjoy Spanish, but my brain needs time to digest all of those new concepts. Taking five classes this past semester, while manageable, was simply too demanding and stressful to balance with other areas of my life. With the lighter load this summer and switching back to just four classes in the fall, I think this blog will receive a lot more love and attention in the future.
Now, with all of my explanations out of the way, I want to introduce you to a brand new, yum-tastic recipe! Rather than a complicated laundry list of ingredients and procedures (for which I still have an abiding love), I decided to do something super, super, simple and easy, something anybody can throw together for a delicious meal. With just some lovely skewers of chicken and fresh cherry tomatoes, brushed with bright, flavorful pesto made with basil fresh from the garden, we’ve got an effortless dish that showcases all of its tasty ingredients to the full.
I don’t know what it is about cherry tomatoes, but those little beauties are absolute kryptonite for me. I can eat them raw straight from the fridge like candy, but I’ve found that they’re even more amazing when cooked to charred, juicy perfection. Blended with strong, herby pesto, with every bite the tomatoes burst in your mouth and make the bites of chicken all the more delicious. With this recipe’s simplicity and total yum factor, it’s a great way to celebrate the beginning of summer.
Pesto Chicken Skewers
A La Kocinera Original Recipe
Printable Recipe
4 boneless, skinless chicken breasts, cut into 1-inch cubes
18 cherry tomatoes, more or less, to taste
1/2 cup homemade or store-bought pesto
juice and zest of 1 lemon (optional)
If using wooden skewers, soak in water for at least 20 minutes to prevent burning on the grill.
If using lemon juice and zest, stir it into the pesto. Set aside.
Alternating between chicken cubes and cherry tomatoes, thread them onto skewers and then brush liberally with pesto.
Heat a grill to medium-high heat and cook the pesto skewers for several minutes per side, until chicken is cooked and tomatoes are soft.
Serve warm.
Well, this is awkward.
I haven’t updated this blog in over two weeks. It feels kind of strange to just hop back in again without acknowledging that funky absence. Like good friends who lost touch and then run into each other at the grocery store, posting another recipe is equal parts totally awesome and nail-bitingly overdue. Like old chums whose paths have not recently crossed, I also have similar excuses. For me, what was initially a demanding course load for the semester turned into some sort of kraken-esque monster of the deep when finals week reared its ugly head. All of a sudden, classes that had been easy became brain melting, requiring long afternoons at the library and late nights of term papers on medical symbolism in Frida Kahlo’s La Columna Rota, all of it in Spanish.
The unbridled joy that I felt upon finally finishing my classes earlier this week was, in a word, exhilarating. While I will still be taking a few classes during the summer, my schedule on the whole has gloriously opened up and given me some breathing room to focus on the things that I really enjoy. Not that I don’t enjoy Spanish, but my brain needs time to digest all of those new concepts. Taking five classes this past semester, while manageable, was simply too demanding and stressful to balance with other areas of my life. With the lighter load this summer and switching back to just four classes in the fall, I think this blog will receive a lot more love and attention in the future.
Now, with all of my explanations out of the way, I want to introduce you to a brand new, yum-tastic recipe! Rather than a complicated laundry list of ingredients and procedures (for which I still have an abiding love), I decided to do something super, super, simple and easy, something anybody can throw together for a delicious meal. With just some lovely skewers of chicken and fresh cherry tomatoes, brushed with bright, flavorful pesto made with basil fresh from the garden, we’ve got an effortless dish that showcases all of its tasty ingredients to the full.
I don’t know what it is about cherry tomatoes, but those little beauties are absolute kryptonite for me. I can eat them raw straight from the fridge like candy, but I’ve found that they’re even more amazing when cooked to charred, juicy perfection. Blended with strong, herby pesto, with every bite the tomatoes burst in your mouth and make the bites of chicken all the more delicious. With this recipe’s simplicity and total yum factor, it’s a great way to celebrate the beginning of summer.
Pesto Chicken Skewers
A La Kocinera Original Recipe
Printable Recipe
4 boneless, skinless chicken breasts, cut into 1-inch cubes
18 cherry tomatoes, more or less, to taste
1/2 cup homemade or store-bought pesto
juice and zest of 1 lemon (optional)
If using wooden skewers, soak in water for at least 20 minutes to prevent burning on the grill.
If using lemon juice and zest, stir it into the pesto. Set aside.
Alternating between chicken cubes and cherry tomatoes, thread them onto skewers and then brush liberally with pesto.
Heat a grill to medium-high heat and cook the pesto skewers for several minutes per side, until chicken is cooked and tomatoes are soft.
Serve warm.
Vanilla Spice Oatmeal
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Let me ask you a question—How do we feel about oatmeal? At best, it can be a wonderful, wholesome breakfast of tender, tasty, nutty oats. At worst, it can be a flavorless bowl of slimy mush, full of artificial ingredients and completely empty on the yum factor. I myself have had a love-hate relationship with this dish for quite a while. It was great when I used to make the instant stuff with milk, piling the bowl full of butter, brown sugar, chocolate chips, and peanut butter. That oatmeal is amazing, especially for a late-night dinner when all nutritional concerns seem to quietly dissolve along with the setting sun.
Unfortunately, sugary, buttery, chocolaty oatmeal is pretty bad news in the healthy foods department. Even more lamentable were my attempts at slimming down my signature bowl of oatmeal. With just water, a pinch of brown sugar, and a handful of dried cranberries, my morning oatmeal became a dismal, boring bowl of mush, making for some pretty grumpy mornings.
It wasn’t until flipping through one of my favorite cookbooks, Ellie Krieger’s So Easy, that I happened upon this beautiful recipe for Vanilla Spice Oatmeal. Brimming with yummy ingredients like toasted pecans, plump dried fruit softened along with the oats, cinnamon, nutmeg, and vanilla, this was an oatmeal unlike any other I had tried. It practically can’t be classified as oatmeal, it’s so good. Not to mention healthy, too. While the oats and berries are still boiled in water, which cuts out a lot of calories, the dish gains some richness back with a splash of milk at the end, giving the oatmeal a nice cool and creamy taste along with the warm, fragrant spices that perfume the dish.
Breakfast is definitely one of those meals that can get really monotonous, really fast. If you are stuck in a breakfast rut like I was, I absolutely recommend giving this delicious oatmeal a try. There’s no better way to start the day!
By the by, how do you feel about the larger font? After Blogger switched up its interface, I found the fonts on my blog a little too small for easy reading. What do you think?
Vanilla Spice Oatmeal
Recipe adapted from “Vanilla Spice Oatmeal” from So Easy by Ellie Krieger
Printable Recipe
1/2 cup pecans
3 1/2 cups water
2 cups old-fashioned rolled oats
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
pinch ground nutmeg
4 tablespoons light brown sugar
1 cup low-fat milk
big pinch ground cinnamon, plus more to taste
Toast the pecans in a dry skillet over medium-high heat, stirring frequently, until browned and fragrant, about 3 to 5 minutes. Remove from heat and chop coarsely.
Combine water, oats, raisins, cranberries, and salt in a medium saucepan. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, for about 5 minutes, until the oats are tender.
Remove the pan from heat and stir in the vanilla, nutmeg, and brown sugar. Divide among serving bowls. Pour 1/4 cup milk over each bowl of oatmeal and sprinkle with toasted pecans and cinnamon. Serve immediately.
Let me ask you a question—How do we feel about oatmeal? At best, it can be a wonderful, wholesome breakfast of tender, tasty, nutty oats. At worst, it can be a flavorless bowl of slimy mush, full of artificial ingredients and completely empty on the yum factor. I myself have had a love-hate relationship with this dish for quite a while. It was great when I used to make the instant stuff with milk, piling the bowl full of butter, brown sugar, chocolate chips, and peanut butter. That oatmeal is amazing, especially for a late-night dinner when all nutritional concerns seem to quietly dissolve along with the setting sun.
Unfortunately, sugary, buttery, chocolaty oatmeal is pretty bad news in the healthy foods department. Even more lamentable were my attempts at slimming down my signature bowl of oatmeal. With just water, a pinch of brown sugar, and a handful of dried cranberries, my morning oatmeal became a dismal, boring bowl of mush, making for some pretty grumpy mornings.
It wasn’t until flipping through one of my favorite cookbooks, Ellie Krieger’s So Easy, that I happened upon this beautiful recipe for Vanilla Spice Oatmeal. Brimming with yummy ingredients like toasted pecans, plump dried fruit softened along with the oats, cinnamon, nutmeg, and vanilla, this was an oatmeal unlike any other I had tried. It practically can’t be classified as oatmeal, it’s so good. Not to mention healthy, too. While the oats and berries are still boiled in water, which cuts out a lot of calories, the dish gains some richness back with a splash of milk at the end, giving the oatmeal a nice cool and creamy taste along with the warm, fragrant spices that perfume the dish.
Breakfast is definitely one of those meals that can get really monotonous, really fast. If you are stuck in a breakfast rut like I was, I absolutely recommend giving this delicious oatmeal a try. There’s no better way to start the day!
By the by, how do you feel about the larger font? After Blogger switched up its interface, I found the fonts on my blog a little too small for easy reading. What do you think?
Vanilla Spice Oatmeal
Recipe adapted from “Vanilla Spice Oatmeal” from So Easy by Ellie Krieger
Printable Recipe
1/2 cup pecans
3 1/2 cups water
2 cups old-fashioned rolled oats
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
pinch ground nutmeg
4 tablespoons light brown sugar
1 cup low-fat milk
big pinch ground cinnamon, plus more to taste
Toast the pecans in a dry skillet over medium-high heat, stirring frequently, until browned and fragrant, about 3 to 5 minutes. Remove from heat and chop coarsely.
Combine water, oats, raisins, cranberries, and salt in a medium saucepan. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, for about 5 minutes, until the oats are tender.
Remove the pan from heat and stir in the vanilla, nutmeg, and brown sugar. Divide among serving bowls. Pour 1/4 cup milk over each bowl of oatmeal and sprinkle with toasted pecans and cinnamon. Serve immediately.
Baked Shrimp Scampi
To contact us Click HERE
I can’t say that I describe food as “sneaky” all that often, but this Baked Shrimp Scampi is exactly that. At first glance, it’s a beautiful, delicate dish that makes you secretly wish you had some sort of fancy Sunday garden party to host. There would be dresses involved—girly and floral—as well as some outrageously large hats, perhaps even a strand or two of pearls. Despite living in Texas (a.k.a. the fiery core of the sun itself), there would be wrought iron tables set on the lawn and the weather would carry a pleasant, cool breeze. All ants, wasps, bees, and lunatic squirrels would scurry and buzz and march their ways back where they belong, leaving every morsel of herby, lemony, baked shrimp for you and your guests to enjoy.
But here’s where the sneaky part comes in. Lurking in the crevices of the aforementioned simple, exquisite dish there lies a saboteur, something that will make those girly, floral party dresses squeal in horror and set their gracefully stitched seams aquiver with fear, because they know there is no way they will fit after their owner partakes in a serving (or two) of Baked Shrimp Scampi. Worse, they know that their owner will be positively unable to resist this dish’s secret ingredient, the representative credo of all foodies.
What is this deliciously dangerous ingredient, you ask?
Why, it’s nothing but your everyday, makes-everything-on-Earth-and-several-minor-planets-taste-amazing, good old-fashioned butter. Lots of butter. We’re talking a stick and a half, filled with garlic, bread crumbs, lemon, shallots, and herbs, then spread across a huge baking dish of shrimp. After a quick trip to the oven, it’s the most delicious creation of rich, buttery goodness that seafood has even seen.
Which is why I say this dish is sneaky. What is essentially the fancy shmancy version of all the other artery-clogging delicacies we not-so-secretly adore, Baked Shrimp Scampi tricks our poor, trans-fat-addled brains into believing that it’s a light, subdued treat. Now, does that stop us (and by “us,” I mean “me”) from continuing to devour these yummy shrimp by the bucket and mopping up the delectable sauce from the bottom of the pan with every variety of bread within arm’s reach?
Not a bit.
I just thought I should warn you about what you’re getting yourself into. Save the cocktail dresses for another day and break out the stuff with a bit of stretch. Go to the grocery store with no makeup and buy a nice baguette to soak up all that buttery goodness. It’s an indulgence that’s impossible to regret.
Baked Shrimp Scampi
Recipe Adapted from “Barefoot Contessa Back to Basics” by Ina Garten
Printable Recipe
2 pounds shrimp, peeled and deveined, (optional: tails removed)
3 tablespoons olive oil
2 tablespoons white wine
Kosher salt and freshly ground black pepper, to taste
12 tablespoons (1 1/2 sticks) unsalted butter, softened
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots or 4 green onions, white parts only
3 tablespoons minced fresh flat-leaf parsley
1 teaspoon minced fresh rosemary
1/2 teaspoon red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko breadcrumbs (or regular breadcrumbs, if you are tragically panko-less like I was)
Preheat oven to 425 degrees. Lightly butter a 14-inch oval baking dish and set aside.
Butterfly the shrimp and place in a large bowl, tossing gently with the olive oil and white wine, seasoning with salt and pepper to taste. Set aside.
In a medium bowl, mash the softened butter with the garlic, shallots (or green onions), parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, and panko. Add salt and pepper to taste, but no more than 1/2 teaspoon each, since the shrimp is already seasoned as well.
Starting from the outer edge of the baking dish, arrange the shrimp in a single layer, butterflied side down, with the tails curling towards the center. Pour remaining marinade over the shrimp, then spread the butter mixture evenly over the the shrimp as well. Bake for 10-12 minutes, until hot and bubbly. Turn on the broiler and let the topping brown for another minute, then remove from the oven and serve immediately.
I can’t say that I describe food as “sneaky” all that often, but this Baked Shrimp Scampi is exactly that. At first glance, it’s a beautiful, delicate dish that makes you secretly wish you had some sort of fancy Sunday garden party to host. There would be dresses involved—girly and floral—as well as some outrageously large hats, perhaps even a strand or two of pearls. Despite living in Texas (a.k.a. the fiery core of the sun itself), there would be wrought iron tables set on the lawn and the weather would carry a pleasant, cool breeze. All ants, wasps, bees, and lunatic squirrels would scurry and buzz and march their ways back where they belong, leaving every morsel of herby, lemony, baked shrimp for you and your guests to enjoy.
But here’s where the sneaky part comes in. Lurking in the crevices of the aforementioned simple, exquisite dish there lies a saboteur, something that will make those girly, floral party dresses squeal in horror and set their gracefully stitched seams aquiver with fear, because they know there is no way they will fit after their owner partakes in a serving (or two) of Baked Shrimp Scampi. Worse, they know that their owner will be positively unable to resist this dish’s secret ingredient, the representative credo of all foodies.
What is this deliciously dangerous ingredient, you ask?
Why, it’s nothing but your everyday, makes-everything-on-Earth-and-several-minor-planets-taste-amazing, good old-fashioned butter. Lots of butter. We’re talking a stick and a half, filled with garlic, bread crumbs, lemon, shallots, and herbs, then spread across a huge baking dish of shrimp. After a quick trip to the oven, it’s the most delicious creation of rich, buttery goodness that seafood has even seen.
Which is why I say this dish is sneaky. What is essentially the fancy shmancy version of all the other artery-clogging delicacies we not-so-secretly adore, Baked Shrimp Scampi tricks our poor, trans-fat-addled brains into believing that it’s a light, subdued treat. Now, does that stop us (and by “us,” I mean “me”) from continuing to devour these yummy shrimp by the bucket and mopping up the delectable sauce from the bottom of the pan with every variety of bread within arm’s reach?
Not a bit.
I just thought I should warn you about what you’re getting yourself into. Save the cocktail dresses for another day and break out the stuff with a bit of stretch. Go to the grocery store with no makeup and buy a nice baguette to soak up all that buttery goodness. It’s an indulgence that’s impossible to regret.
Baked Shrimp Scampi
Recipe Adapted from “Barefoot Contessa Back to Basics” by Ina Garten
Printable Recipe
2 pounds shrimp, peeled and deveined, (optional: tails removed)
3 tablespoons olive oil
2 tablespoons white wine
Kosher salt and freshly ground black pepper, to taste
12 tablespoons (1 1/2 sticks) unsalted butter, softened
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots or 4 green onions, white parts only
3 tablespoons minced fresh flat-leaf parsley
1 teaspoon minced fresh rosemary
1/2 teaspoon red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko breadcrumbs (or regular breadcrumbs, if you are tragically panko-less like I was)
Preheat oven to 425 degrees. Lightly butter a 14-inch oval baking dish and set aside.
Butterfly the shrimp and place in a large bowl, tossing gently with the olive oil and white wine, seasoning with salt and pepper to taste. Set aside.
In a medium bowl, mash the softened butter with the garlic, shallots (or green onions), parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, and panko. Add salt and pepper to taste, but no more than 1/2 teaspoon each, since the shrimp is already seasoned as well.
Starting from the outer edge of the baking dish, arrange the shrimp in a single layer, butterflied side down, with the tails curling towards the center. Pour remaining marinade over the shrimp, then spread the butter mixture evenly over the the shrimp as well. Bake for 10-12 minutes, until hot and bubbly. Turn on the broiler and let the topping brown for another minute, then remove from the oven and serve immediately.
Pecorino-Crusted Chicken with Marinated Mushroom Salad
To contact us Click HERE
Bloggers and blog readers alike, have you ever had one (or many) of those “facepalm” moments? Those times when you say or do or think something and later want to smack your palm against your forehead for your carelessness, thoughtlessness, or general delirium? I most definitely had one of those today, involving this exact blog post!
I don’t know why I sound excited that I did something foolish, but I suppose that’s a constructive way to view it. Basically, I spent the better part of an hour composing this long-winded blog post all about taking chances in life and opening yourself up it possibilities. As much as that sounds like an uplifting concept, it ended up being rawther boring. What really pushed the whole idea over into crazytown was the fact that I took this whole theme of embracing life’s surprises and compared it to mayonnaise.
Seriously, mayonnaise.
This is why I can’t just write something out and post it immediately. Inevitably, it leads to major “facepalming.”
To save you the work of reading that previous draft, I’ll give you the basic summary of the whole mayonnaise connection. In short, it was really cool to try this chicken recipe—which calls for spreading the chicken with mayonnaise before sprinkling with Pecorino—because it was unexpected. I was a little hesitant about the whole adding-mayonnaise-to-beautiful-recipes thing, but it ended up creating some of the most juicy, delicious chicken I have ever tasted. Paired with a delicate, zesty mushroom salad, and the whole thing was an absolute dream.
My own mayonnaise adventures aside, I’m curious about you guys. Has there ever been a certain dish or ingredient that pleasantly (or unpleasantly) surprised you? Tell me about in the comments!
Pecorino-Crusted Chicken with Marinated Mushroom Salad
Recipe adapted from Bon Appétit
Printable Recipe
1 pound button mushrooms, cleaned and thinly sliced
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons mayonnaise
1/2 cup grated Pecorino or Parmesan cheese
Preheat the oven to 450 degrees. Line a rimmed baking sheet or pan with nonstick aluminum foil. Set aside.
Toss the mushrooms, parsley, olive oil, lemon juice, and garlic in a medium bowl. Season with salt and pepper. Let stand, tossing often, at room temperature for 20-30 minutes, until the mushrooms soften.
Trim the chicken of excess fat and season with salt and pepper. Place on the baking sheet and spread 1/2 tablespoon of mayonnaise on each chicken breast, then sprinkling evenly with cheese.
Place in the oven and bake for 15 minutes. Turn on the broiler and cook for an additional 5 minutes, until the chicken is cooked through and the cheese is browned.
Serve warm with marinated mushroom salad.
Note: The original recipe called for placing the chicken on a wire rack on a baking sheet and baking at 500 degrees for 5 minutes, then broiling for 5 minutes. Feel free to follow this method instead, I just found the idea of a 500 degree oven a little intimidating.
Bloggers and blog readers alike, have you ever had one (or many) of those “facepalm” moments? Those times when you say or do or think something and later want to smack your palm against your forehead for your carelessness, thoughtlessness, or general delirium? I most definitely had one of those today, involving this exact blog post!
I don’t know why I sound excited that I did something foolish, but I suppose that’s a constructive way to view it. Basically, I spent the better part of an hour composing this long-winded blog post all about taking chances in life and opening yourself up it possibilities. As much as that sounds like an uplifting concept, it ended up being rawther boring. What really pushed the whole idea over into crazytown was the fact that I took this whole theme of embracing life’s surprises and compared it to mayonnaise.
Seriously, mayonnaise.
This is why I can’t just write something out and post it immediately. Inevitably, it leads to major “facepalming.”
To save you the work of reading that previous draft, I’ll give you the basic summary of the whole mayonnaise connection. In short, it was really cool to try this chicken recipe—which calls for spreading the chicken with mayonnaise before sprinkling with Pecorino—because it was unexpected. I was a little hesitant about the whole adding-mayonnaise-to-beautiful-recipes thing, but it ended up creating some of the most juicy, delicious chicken I have ever tasted. Paired with a delicate, zesty mushroom salad, and the whole thing was an absolute dream.
My own mayonnaise adventures aside, I’m curious about you guys. Has there ever been a certain dish or ingredient that pleasantly (or unpleasantly) surprised you? Tell me about in the comments!
Pecorino-Crusted Chicken with Marinated Mushroom Salad
Recipe adapted from Bon Appétit
Printable Recipe
1 pound button mushrooms, cleaned and thinly sliced
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons mayonnaise
1/2 cup grated Pecorino or Parmesan cheese
Preheat the oven to 450 degrees. Line a rimmed baking sheet or pan with nonstick aluminum foil. Set aside.
Toss the mushrooms, parsley, olive oil, lemon juice, and garlic in a medium bowl. Season with salt and pepper. Let stand, tossing often, at room temperature for 20-30 minutes, until the mushrooms soften.
Trim the chicken of excess fat and season with salt and pepper. Place on the baking sheet and spread 1/2 tablespoon of mayonnaise on each chicken breast, then sprinkling evenly with cheese.
Place in the oven and bake for 15 minutes. Turn on the broiler and cook for an additional 5 minutes, until the chicken is cooked through and the cheese is browned.
Serve warm with marinated mushroom salad.
Note: The original recipe called for placing the chicken on a wire rack on a baking sheet and baking at 500 degrees for 5 minutes, then broiling for 5 minutes. Feel free to follow this method instead, I just found the idea of a 500 degree oven a little intimidating.
Calling all Smarty-pants
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This is an S.O.S. to all of you tech-savvy, crafty, and all-around smarty-pants people who read this blog. I am in need of some major advice on about half a dozen predicaments, so even those of you who wouldn’t consider yourselves masters of some technical, computery mumbo-jumbo, please heed my cry and help me find some clarity of mind.
Ever since the spring I’ve been working towards putting together some more YouTube cooking videos, much like the one I had uploaded as a contest entry last fall. From that first experience, I was able to garner a lot of tips and tricks, plus plenty of things that I wanted to improve and change. I’ve watched oodles of other cooking videos on YouTube, admiring people’s lighting, sound, cameras, and not to mention delicious dishes, trying to get a feel for how I wanted mine to look. So far, I’ve purchased a surprisingly cheap lighting system, as well as a beautifully economical baby-level audio device to record external sound, all in an effort to produce some videos that would be full of bright, colorful, happy food and information.
The thing is, I’m a bit stuck. As anybody who has ever begun any project knows, there are so many little ways that things can go wrong and so many tiny hiccups that can leave you puzzled for weeks on end, hence why I’m sending out the Bat signal. Are you ready?? Cause here we go…
(1) My last video was filmed outside, which made for some gorgeous, bright light for close-up shots, etc. The problem is, that was outside in November-ish, a very very very different thing from outside in the middle of July. Cue the the umbrella-y contraption below. It provides light, albeit a frighteningly florescent shade of blue (claiming to be “daylight”). Combined with the oddly warm fluorescence that usually lights my kitchen, the white balance is a little bit better, but still nowhere near the beauty of natural light. Any ideas of how I could improve the lighting? I’ve considered perhaps forsaking the traditional front-facing cooking video format and filming it in a more impromptu manner next to the window in the kitchen where I normally shoot my photos. What do you think? Pleasant and casual? Or jarring and unprofessional?
(2) Sound. I know enough to know that when it comes to DSLRs, it’s better to record externally, due to their okay-quality built-in mics, but I’m really no expert with audio. Have any of you done any audio recording? I’d love any sort of tips or places to find more information on how to go about this properly.
(3) Finally—this is a more aesthetic question—what do you guys have as far as organization tips? I have a great island in my kitchen, perfect for plenty of cooking space, but half of it’s covered with junk mail, etc. And it’s sky blue laminate, but that can’t be helped. The main problem is the mess. How do you keep things tidy in your kitchen? Or are you in the same boat as me? Do tell!
So as you can see, as it happens with big projects, I’ve got an idea of what I want to do, but it’s the execution of it that’s a pain in the booty. Ideally, I’d love to have a video or two to show you guys by maybe…August? September? Maybe even the end of July, who knows? I spent several months in the spring coming up with plenty of yummy, brand new recipes especially for some YouTube videos, so I really can’t wait to share them with you. And I can’t wait to hear your answers to my questions! Again, even if you don’t consider yourself a huge video aficionado, leave me a comment about anything—I love ‘em! Ideas, suggestions, and all that jazz are the best!
Ever since the spring I’ve been working towards putting together some more YouTube cooking videos, much like the one I had uploaded as a contest entry last fall. From that first experience, I was able to garner a lot of tips and tricks, plus plenty of things that I wanted to improve and change. I’ve watched oodles of other cooking videos on YouTube, admiring people’s lighting, sound, cameras, and not to mention delicious dishes, trying to get a feel for how I wanted mine to look. So far, I’ve purchased a surprisingly cheap lighting system, as well as a beautifully economical baby-level audio device to record external sound, all in an effort to produce some videos that would be full of bright, colorful, happy food and information.
The thing is, I’m a bit stuck. As anybody who has ever begun any project knows, there are so many little ways that things can go wrong and so many tiny hiccups that can leave you puzzled for weeks on end, hence why I’m sending out the Bat signal. Are you ready?? Cause here we go…
(1) My last video was filmed outside, which made for some gorgeous, bright light for close-up shots, etc. The problem is, that was outside in November-ish, a very very very different thing from outside in the middle of July. Cue the the umbrella-y contraption below. It provides light, albeit a frighteningly florescent shade of blue (claiming to be “daylight”). Combined with the oddly warm fluorescence that usually lights my kitchen, the white balance is a little bit better, but still nowhere near the beauty of natural light. Any ideas of how I could improve the lighting? I’ve considered perhaps forsaking the traditional front-facing cooking video format and filming it in a more impromptu manner next to the window in the kitchen where I normally shoot my photos. What do you think? Pleasant and casual? Or jarring and unprofessional?
(2) Sound. I know enough to know that when it comes to DSLRs, it’s better to record externally, due to their okay-quality built-in mics, but I’m really no expert with audio. Have any of you done any audio recording? I’d love any sort of tips or places to find more information on how to go about this properly.
(3) Finally—this is a more aesthetic question—what do you guys have as far as organization tips? I have a great island in my kitchen, perfect for plenty of cooking space, but half of it’s covered with junk mail, etc. And it’s sky blue laminate, but that can’t be helped. The main problem is the mess. How do you keep things tidy in your kitchen? Or are you in the same boat as me? Do tell!
So as you can see, as it happens with big projects, I’ve got an idea of what I want to do, but it’s the execution of it that’s a pain in the booty. Ideally, I’d love to have a video or two to show you guys by maybe…August? September? Maybe even the end of July, who knows? I spent several months in the spring coming up with plenty of yummy, brand new recipes especially for some YouTube videos, so I really can’t wait to share them with you. And I can’t wait to hear your answers to my questions! Again, even if you don’t consider yourself a huge video aficionado, leave me a comment about anything—I love ‘em! Ideas, suggestions, and all that jazz are the best!
8 Temmuz 2012 Pazar
Macarons Framboise - Ladurée's Recipe
To contact us Click HERE
Well I'm back folks!
Not really, but bear with me I'll be back in the groove of things as soon as I'm settled. I really have been busy, juggling some major changes around here. You see, among other things, I'm buying a new house and dealing with all the madness that goes along with that process. It's been a hectic couple of months but hopefully, if everything goes well, I'll be baking future macarons in a brand new oven soon.
No, who am I kidding. The next several weeks will be spent packing and moving an entire household. Maybe replacing a few door knobs too, since our builder decided to go with a design that I can only describe as suitable for your Grandma's cottage--on Mars. Anyway, breaking in my bright and sunny new kitchen with a little baking will happen, I just need to get settled in.
Of course, this means you all have to wait and I just feel terrible about that. Those of you who check in regularly are just terrific and so patient and here I am producing nothing to entertain you. So here is what I'm going to do to make it up to everyone:
I'm going to forget this house craziness for the weekend, bake and give away a very lovely book.
And not just any book, a copy of Laduree's Sucre.
Say it with me now, folks: "Oooooooooh"
If you're not 'Ooohing', I'll assume you've unfamiliar with this cookbook. Sucre is an absolute jewel of a cookbook. The velvety little tome in Laduree's signature sea-green with gleaming gilt pages, wrapped in lavender tissue and nestled in a Laduree box. It is filled with such gorgeous photographs of dainty pastries that you will ache from an excess of sugar and cuteness.
Seemingly out of print, Sucre is just about impossible to get ahold of around here--unless you're willing to pay the exorbitant prices set by the very few people who have copies. As much as $999? Seriously. It's a rough market out there for shoppers looking for a copy of this book. In fact, I'm pretty sure I just made some Amazon Marketplace bookseller's boat payment for the month. But, I did what I set out to do months ago, that is actually get a copy of this perpetually-pending-restock book in my hands. So this week I'll be giving away a mint copy, unopened and in the original Laudree gift packaging to one lucky reader. For everyone else, the consolation prize is my decision to buy a second copy for the blog--so everyone will have a chance to see some of these recipes here on NSHP. Sound like fun?
I will note that the cookbook is indeed the English copy of Sucre--no French/English dictionary required--and it includes measurements in both weight AND volume.
So let's break out the book and give my kitchen here one last go before I start boxing up my pots and pans.
I think I know what recipe everyone wants to see too. One of the several Laduree Macaron recipes, right? Which one? Citron? Almond? Framboise? …Chocolate?
How about Framboise! Since it doesn't require me to run to the store. Don't worry though, I'll likely bake others from the book later on.
So this recipe, let's take a moment to talk about the cookbook, the recipe and how it went in my kitchen.
Right off the bat I'm going to warn you this cookbook does not hold your hand. It's very French, handsome and awesome--and you, as it's owner, are expected to be awesome too. At the very least, you're expected to have mastered some basic techniques, as it keeps the instructions succinct.
This recipe is within the general range of points tested during my French macaron madness period (the scatter plot macarons post). The almond flour ratio is towards the higher end, so it does give the cookie a more assertive and appealing almond flavor--especially if you grind your own almonds, as I do--and it is every so slightly less sweet than my own. Nor does it seem prone to large hollows if baked correctly, as every cookie I made was complete. This is all good, but these ratios do have their draw backs (as noted in my original scatterplot tests). The cookies are a bit heavier than my own and don't turn out quite as pretty. This can be considered a reasonable exchange though, as I think they taste a bit better.
There is one catch though to these macaron ratios. At the end of the recipe in italics: "It is possible your macarons shells will slightly crack on top for many different reasons….", it then goes on to pat your back and explain that it's okay and you may get it right in time. It's almost like the author is right there, giving you a hug. Aww.
The recipe does seem to be more crack prone than my own. I had 2 trays that contained 30% burst shells out of 6. My first split shells in years. I'm pretty sure this was my own fault however, due to my oven temperature dropping nearly 50° after my first batch and then my putting new trays in while the oven bottom was hot and re-pre-heating. The back of my oven is also a hot spot and this is where all the burst shells were located. I allowed my subsequent trays of macarons to go into a properly pre-heated oven and everything worked out fine. Still, these cookies may be a bit more touchy when it comes to bursting.
Another somewhat non-issue issue: this is a rather large recipe. It makes a lot of trays of cookies (about 6 half sheets) and it is difficult to handle and bake that many cookies without allowing some of them to rest for ages on the counter. My advice if you're not going to divide the recipe is to pipe the cookies in stages while baking each batch. Avoid piping all the cookies at once. Macaron batter tends to be fairly stable inside of a piping bag, so pipe out trays and limit the resting time to 10-20 minutes. With prolonged resting periods I was seeing stunted foot formation.
Taste vs the real thing? Indeed the macarons shells are very similar in looks, taste and texture to bakeries' own cookies. They're very good.
Okay let's get to the recipe. I'll even throw you by-volume cooks a bone for once and include the measurements in cups for the recipe.
Laduree's Macarons Framboise
Raspberry Macarons
From Ladurée's Sucre: The Recipes
Yields approximately 50-60 1" cookies
Macaron shells
275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used fresh egg whites)
210g (1 cup + 1 tbsp) granulated sugar
a few drops red or maroon food coloring gel
Raspberry Jam Filling
225g (1 cup + 2 tbsp) granulated sugar
2 tsp powdered pectin
375g (3 cups) french raspberries
1/2 lemon
Start by preparing the Jam. In a large bowl combine the sugar and pectin. In your blender or food processer, puree the fresh raspberries and then pour into a medium sauce pan. Over low heat bring the berries to just barely warm then add the sugar and pectin mixture and the juice from the half lemon. Bring the mixture to a boil and cook for two minutes.
Pour the jam into a bowl and cover, allow to cool and then refrigerate until chilled.
(Note: It is perfectly okay to substitute your favorite store-bought or homemade jam to save on time. Pick a jam that is bursting with fresh flavor and isn't too runny.)
To make the macaron cookies. Preheat your oven to 300°F with an oven rack in the lower third (If your cookies tend to burst, move the rack higher. If your cookies tend to brown, move the rack lower).
Combine almond flour and confectioners sugar together in a food processer and blend thoroughly. Sift the mixture through a medium gauge sifter to remove any lumps or large pieces of almond and repeat until fine.
In a large clean dry mixing bowl, beat your egg whites until foamy and then slowly add the granulated sugar beating on medium speed. Once the sugar has disolved, increase speed to medium high and beat until a thick glossy meringue forms. Add the food coloring and beat briefly to combine.
With a large flat rubber spatula, fold one third of your sifted almond/sugar into the egg whites until combined. Repeat, until you've added all the almond mixture. How much mixing beyond incorporation is the tricky part to describe.
If you're used to my most recent macaron recipe, you'll find that this recipe needs a few strokes more mixing. The batter is thicker and packs a lot of air and if you don't deflate it during mixing your shells may have nipples or crack.
Pipe your cookies onto parchment or silicone baking mats (I used parchment and a Ateco round #11 tip) and then allow to rest for 10-15 minutes before baking.
Bake one sheet at a time for 15 minutes. To prevent hollows, I recommend snatching one cookie from the oven and breaking it open prior to removing the cookie sheet. If the insides are still overly moist or molten, leave the cookies in the oven for 1-5minutes longer until the insides are set. This will prevent the insides from collapsing during cooling and forming hollows.
Allow the cookies to cool completely on the baking sheet.
Fill the cookies with a small dollop of jam and then arrange in an air tight container. Refrigerate the cookies for a minimum of 24 hours to mature. Then bring to room temperature and serve.
Enjoy!
Okay, so back to this cookbook and how you win it!
Let's do something silly… I have some jellybeans on my nightstand. Take a guess at either the number of jellybeans OR the total weight (in grams) of the jellybeans here in my possession at this very moment--I won't eat any, don't worry--and post below (those who can't post below can email me at notsohumblepieblog@gmail.com). You have until noon (PST) next Sunday to enter, then I will select the winner. (You can leave your email address below, to make it easy to contact you about the book).
The best guess will win the cookbook and ANYONE can guess. In the event of a tie guess, I'll flip a coin or use a random number generator. Yes, even my international readers can participate. I'll ship this book anywhere my local post office allows (Try not to be located at an antarctic research station, okay?). However, I can't be held responsible for any duties, taxes or crazy customs regulations that your country may engage in.
Thanks for being so patient while I settle into my new home!
Pin It
Well I'm back folks!
Not really, but bear with me I'll be back in the groove of things as soon as I'm settled. I really have been busy, juggling some major changes around here. You see, among other things, I'm buying a new house and dealing with all the madness that goes along with that process. It's been a hectic couple of months but hopefully, if everything goes well, I'll be baking future macarons in a brand new oven soon.
No, who am I kidding. The next several weeks will be spent packing and moving an entire household. Maybe replacing a few door knobs too, since our builder decided to go with a design that I can only describe as suitable for your Grandma's cottage--on Mars. Anyway, breaking in my bright and sunny new kitchen with a little baking will happen, I just need to get settled in.
Of course, this means you all have to wait and I just feel terrible about that. Those of you who check in regularly are just terrific and so patient and here I am producing nothing to entertain you. So here is what I'm going to do to make it up to everyone:
I'm going to forget this house craziness for the weekend, bake and give away a very lovely book.
And not just any book, a copy of Laduree's Sucre.
Say it with me now, folks: "Oooooooooh"
If you're not 'Ooohing', I'll assume you've unfamiliar with this cookbook. Sucre is an absolute jewel of a cookbook. The velvety little tome in Laduree's signature sea-green with gleaming gilt pages, wrapped in lavender tissue and nestled in a Laduree box. It is filled with such gorgeous photographs of dainty pastries that you will ache from an excess of sugar and cuteness.
 |
| It has a bird on it! Yeah! |
I will note that the cookbook is indeed the English copy of Sucre--no French/English dictionary required--and it includes measurements in both weight AND volume.
So let's break out the book and give my kitchen here one last go before I start boxing up my pots and pans.
I think I know what recipe everyone wants to see too. One of the several Laduree Macaron recipes, right? Which one? Citron? Almond? Framboise? …Chocolate?
How about Framboise! Since it doesn't require me to run to the store. Don't worry though, I'll likely bake others from the book later on.
So this recipe, let's take a moment to talk about the cookbook, the recipe and how it went in my kitchen.
Right off the bat I'm going to warn you this cookbook does not hold your hand. It's very French, handsome and awesome--and you, as it's owner, are expected to be awesome too. At the very least, you're expected to have mastered some basic techniques, as it keeps the instructions succinct.
This recipe is within the general range of points tested during my French macaron madness period (the scatter plot macarons post). The almond flour ratio is towards the higher end, so it does give the cookie a more assertive and appealing almond flavor--especially if you grind your own almonds, as I do--and it is every so slightly less sweet than my own. Nor does it seem prone to large hollows if baked correctly, as every cookie I made was complete. This is all good, but these ratios do have their draw backs (as noted in my original scatterplot tests). The cookies are a bit heavier than my own and don't turn out quite as pretty. This can be considered a reasonable exchange though, as I think they taste a bit better.
 |
| 24hr matured macarons. See how the jam filling has absorbed into the once dry almond cookie? The cookie shell now gives way with a delicate crackle and the inside is now soft and tart with the flavor of fresh raspberries. |
The recipe does seem to be more crack prone than my own. I had 2 trays that contained 30% burst shells out of 6. My first split shells in years. I'm pretty sure this was my own fault however, due to my oven temperature dropping nearly 50° after my first batch and then my putting new trays in while the oven bottom was hot and re-pre-heating. The back of my oven is also a hot spot and this is where all the burst shells were located. I allowed my subsequent trays of macarons to go into a properly pre-heated oven and everything worked out fine. Still, these cookies may be a bit more touchy when it comes to bursting.
Another somewhat non-issue issue: this is a rather large recipe. It makes a lot of trays of cookies (about 6 half sheets) and it is difficult to handle and bake that many cookies without allowing some of them to rest for ages on the counter. My advice if you're not going to divide the recipe is to pipe the cookies in stages while baking each batch. Avoid piping all the cookies at once. Macaron batter tends to be fairly stable inside of a piping bag, so pipe out trays and limit the resting time to 10-20 minutes. With prolonged resting periods I was seeing stunted foot formation.
Taste vs the real thing? Indeed the macarons shells are very similar in looks, taste and texture to bakeries' own cookies. They're very good.
Okay let's get to the recipe. I'll even throw you by-volume cooks a bone for once and include the measurements in cups for the recipe.
Laduree's Macarons Framboise
Raspberry Macarons
From Ladurée's Sucre: The Recipes
Yields approximately 50-60 1" cookies
Macaron shells
275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used fresh egg whites)
210g (1 cup + 1 tbsp) granulated sugar
a few drops red or maroon food coloring gel
Raspberry Jam Filling
225g (1 cup + 2 tbsp) granulated sugar
2 tsp powdered pectin
375g (3 cups) french raspberries
1/2 lemon
Start by preparing the Jam. In a large bowl combine the sugar and pectin. In your blender or food processer, puree the fresh raspberries and then pour into a medium sauce pan. Over low heat bring the berries to just barely warm then add the sugar and pectin mixture and the juice from the half lemon. Bring the mixture to a boil and cook for two minutes.
Pour the jam into a bowl and cover, allow to cool and then refrigerate until chilled.
(Note: It is perfectly okay to substitute your favorite store-bought or homemade jam to save on time. Pick a jam that is bursting with fresh flavor and isn't too runny.)
To make the macaron cookies. Preheat your oven to 300°F with an oven rack in the lower third (If your cookies tend to burst, move the rack higher. If your cookies tend to brown, move the rack lower).
Combine almond flour and confectioners sugar together in a food processer and blend thoroughly. Sift the mixture through a medium gauge sifter to remove any lumps or large pieces of almond and repeat until fine.
In a large clean dry mixing bowl, beat your egg whites until foamy and then slowly add the granulated sugar beating on medium speed. Once the sugar has disolved, increase speed to medium high and beat until a thick glossy meringue forms. Add the food coloring and beat briefly to combine.
With a large flat rubber spatula, fold one third of your sifted almond/sugar into the egg whites until combined. Repeat, until you've added all the almond mixture. How much mixing beyond incorporation is the tricky part to describe.
If you're used to my most recent macaron recipe, you'll find that this recipe needs a few strokes more mixing. The batter is thicker and packs a lot of air and if you don't deflate it during mixing your shells may have nipples or crack.
 |
| My batter could have used a few more turns of the spatula. It was still a little thick and piping left the nipples on the cookies seen on the left. A few smacks of the pan on the countertop helped level them before resting and baking. |
Pipe your cookies onto parchment or silicone baking mats (I used parchment and a Ateco round #11 tip) and then allow to rest for 10-15 minutes before baking.
Bake one sheet at a time for 15 minutes. To prevent hollows, I recommend snatching one cookie from the oven and breaking it open prior to removing the cookie sheet. If the insides are still overly moist or molten, leave the cookies in the oven for 1-5minutes longer until the insides are set. This will prevent the insides from collapsing during cooling and forming hollows.
Allow the cookies to cool completely on the baking sheet.
Fill the cookies with a small dollop of jam and then arrange in an air tight container. Refrigerate the cookies for a minimum of 24 hours to mature. Then bring to room temperature and serve.
Enjoy!
Okay, so back to this cookbook and how you win it!
Let's do something silly… I have some jellybeans on my nightstand. Take a guess at either the number of jellybeans OR the total weight (in grams) of the jellybeans here in my possession at this very moment--I won't eat any, don't worry--and post below (those who can't post below can email me at notsohumblepieblog@gmail.com). You have until noon (PST) next Sunday to enter, then I will select the winner. (You can leave your email address below, to make it easy to contact you about the book).
The best guess will win the cookbook and ANYONE can guess. In the event of a tie guess, I'll flip a coin or use a random number generator. Yes, even my international readers can participate. I'll ship this book anywhere my local post office allows (Try not to be located at an antarctic research station, okay?). However, I can't be held responsible for any duties, taxes or crazy customs regulations that your country may engage in.
Thanks for being so patient while I settle into my new home!
Pin It
Friday Fav
To contact us Click HERE
I've been taking a little R&R this week. Right now I'm staring out a window overlooking a blue pond and pine forest. My biggest accomplishment was teaching my 20yo brother how to bake homemade brownies and chocolate chip cookies.
I don't know about where you live but in TX it's starting to feel like summer.
And for me that means one thing...cold desserts.
Don't these Key Lime Pie Sandwiches look good?
Source: hungry-girl.com via Faith on Pinterest
I just went to see if we had Greek yogurt. Sadly no.
Soon, little treats. Soon.
I have been a HUGE Calvin & Hobbes fan since I was little. My dad used to read them to me at night before bed. I suppose he couldn't take anymore "Princess Petunia and the Happy Flowers" or some other girly nonsense. I don't blame him.
They're the best.
Source: gocomics.com via Mike on Pinterest
I appreciate Bill Watterson's anti-commercializing right, but oh how I wish I could have a stuffed Hobbes.
Any of you terrific seamstresses out there, feel free to whip up a snugly little tiger for me. :)
Hope you're all having a wonderful Friday. I'll be back next week.
Happy weekend, friends!
I don't know about where you live but in TX it's starting to feel like summer.
And for me that means one thing...cold desserts.
Don't these Key Lime Pie Sandwiches look good?
Source: hungry-girl.com via Faith on PinterestI just went to see if we had Greek yogurt. Sadly no.
Soon, little treats. Soon.
I have been a HUGE Calvin & Hobbes fan since I was little. My dad used to read them to me at night before bed. I suppose he couldn't take anymore "Princess Petunia and the Happy Flowers" or some other girly nonsense. I don't blame him.
They're the best.
Source: gocomics.com via Mike on PinterestI appreciate Bill Watterson's anti-commercializing right, but oh how I wish I could have a stuffed Hobbes.
Any of you terrific seamstresses out there, feel free to whip up a snugly little tiger for me. :)
Hope you're all having a wonderful Friday. I'll be back next week.
Happy weekend, friends!
Catching Up
To contact us Click HERE
It's always awkward beginning a post like this.
I've been an absentee blogger for a few weeks.
You may have forgotten me. I may have forgotten you (never).
Where do we begin? What do we say?
Oh, the pressure.
My personal life has needed my entire focus of late.
And though I hope to continue blogging {because I genuinely love it}, it has had to take a backseat to my real life.
So just fyi - things may continue to be spotty around here for a bit.
Thanks for understanding.
Moving on...
I've had a few revelations these past 2 months that bear sharing.
1. I missed you blog friends! (A given, duh)
2. I just started watching How I Met Your Mother.
Source: google.fr via Jacqueline on Pinterest
Seriously, how is it possible for my head to have been in the sand this long?
A friend made me watch the first season on dvd and now I'm about to start the 4th.
I've been calculating the year he MUST meet his future wife in order to have those kids.
They're at least 15-17, right?
Anyone else have a theory?
3. Try this: 1 tsp baking soda + your favorite face wash = best face scrub ever.
Source: walmart.com via Danielle on Pinterest
The baking soda granules are very fine which I really like, but also super effective, especially on sweaty, sunscreen-filled summer days.
I know I've told you about other scrubs before (sugar, honey, etc.) but I think this is the easiest for weekly exfoliation. I keep a little container of baking soda right by my face wash now and use it twice a week.
A pump of Cetaphil (my fav) + a tsp (approx) of baking soda. Lather and Rinse.
This is also great for those of you with sensitive skin (hello me).
4. Tone It Up Bikini Series
Source: toneitup.com via Meghan on Pinterest
Did I tell you guys I signed up for this? I can't remember. Anyway, 8 weeks ago I signed up for Karena & Katrina's 2nd Annual Bikini Series.Drumroll, please...
I ended up losing about 13lbs.I honestly didn't think I could do it but am pretty proud that I stuck w it to the end.Best part?I feel great and learned so much about proper nutrition and exercise.And it actually makes sense!I'm NOT after the perfect body or diet...those things are like unicorns or sasquatch. But I do want to continue to take care of my body and train it well.
***
Happy Monday, friends!
Source: blog.atelier1a.com via Abdullah on Pinterest
I've been an absentee blogger for a few weeks.
You may have forgotten me. I may have forgotten you (never).
Where do we begin? What do we say?
Oh, the pressure.
My personal life has needed my entire focus of late.
And though I hope to continue blogging {because I genuinely love it}, it has had to take a backseat to my real life.
So just fyi - things may continue to be spotty around here for a bit.
Thanks for understanding.
Moving on...
I've had a few revelations these past 2 months that bear sharing.
1. I missed you blog friends! (A given, duh)
2. I just started watching How I Met Your Mother.
Source: google.fr via Jacqueline on PinterestSeriously, how is it possible for my head to have been in the sand this long?
A friend made me watch the first season on dvd and now I'm about to start the 4th.
I've been calculating the year he MUST meet his future wife in order to have those kids.
They're at least 15-17, right?
Anyone else have a theory?
3. Try this: 1 tsp baking soda + your favorite face wash = best face scrub ever.
Source: walmart.com via Danielle on PinterestThe baking soda granules are very fine which I really like, but also super effective, especially on sweaty, sunscreen-filled summer days.
I know I've told you about other scrubs before (sugar, honey, etc.) but I think this is the easiest for weekly exfoliation. I keep a little container of baking soda right by my face wash now and use it twice a week.
A pump of Cetaphil (my fav) + a tsp (approx) of baking soda. Lather and Rinse.
This is also great for those of you with sensitive skin (hello me).
4. Tone It Up Bikini Series
Source: toneitup.com via Meghan on PinterestDid I tell you guys I signed up for this? I can't remember. Anyway, 8 weeks ago I signed up for Karena & Katrina's 2nd Annual Bikini Series.Drumroll, please...
I ended up losing about 13lbs.I honestly didn't think I could do it but am pretty proud that I stuck w it to the end.Best part?I feel great and learned so much about proper nutrition and exercise.And it actually makes sense!I'm NOT after the perfect body or diet...those things are like unicorns or sasquatch. But I do want to continue to take care of my body and train it well.
***
Happy Monday, friends!
Source: blog.atelier1a.com via Abdullah on PinterestBecause You Can't Exfoliate Too Much
To contact us Click HERE
Actually you can...
Maybe I should re-think that title.
So, hello Texas summer with your 100+ degree days.
I left work Friday and was met with a most unpleasant summer side-effect: bum blisters.
Ok, not really blisters but you know the thing that happens when:
A) you have a car with leather interior
B) you forget to crack your windows before you head into work that morning,
C) it's Friday and you're in such a hurry to get off that you ignore the pizza-oven-type heat waves emanating from the open car door and hop right in anyway.
Beware friends, yelping, crying, and searing pain are sure to follow.
I was afraid to move my hind parts at first. There was a split-second when I truly feared my bum and thighs might be permanently seared to the seat. Fortunately, I was able to protect my posterior by sitting on my delightfully over-sized purse for the duration of the drive home.
source
Don't crack your windows, buy one of those silly reflector thingies, or wait for the car to cool off.
Nah, just sit on your handbag and blast the AC. You'll cool down eventually.
Clearly I've been sweating a lot lately. And applying gobs of sunscreen.
I'm kind of a sunscreen snob truth-be-told. Well, only if buying the spray stuff counts.
Why bother smearing white goop all over when a gentle misting-spray is available? Plus, I always miss spots w the lotion and it takes like 20 years to absorb. Ick. No, thanks. Give me the spray.
source - my fav btw
Speaking of sunscreen, my brother keeps telling me that SPF protection over (I can't remember...think it was) 35 (?) is ineffective. He told me the reason but I can't remember. Any smarties out there know if that's true or not?
All this sweating and poor-clogging is leaving me with a bit of an exfoliation complex so I was excited to run across this blog post about dry brushing the other day from Delighted Momma. BTW - I read the post then took a look around her blog. Love it. Check it out if you're looking for simple recipes, diy tips, pics of adorable babies, and loads of skincare/beauty tips from a former esthetician.
source
I bought a dry brush last weekend and am happy to report pleasant results so far.
The only thing was (and I didn't realize this until afterwards), I bought a synthetic brush instead of natural bristle. Oops. I shall rectify this soon, but in the meantime I use it extra gently.
I will say it feels great in the morning and my skin is looking soft and healthy despite all the summer skin spoilers.
I'll keep you posted.
Anyone else ever tried dry brushing?
What is your favorite sunscreen? Are you a spray or lotion kinda person?
Maybe I should re-think that title.
So, hello Texas summer with your 100+ degree days.
I left work Friday and was met with a most unpleasant summer side-effect: bum blisters.
Ok, not really blisters but you know the thing that happens when:
A) you have a car with leather interior
B) you forget to crack your windows before you head into work that morning,
C) it's Friday and you're in such a hurry to get off that you ignore the pizza-oven-type heat waves emanating from the open car door and hop right in anyway.
Beware friends, yelping, crying, and searing pain are sure to follow.
I was afraid to move my hind parts at first. There was a split-second when I truly feared my bum and thighs might be permanently seared to the seat. Fortunately, I was able to protect my posterior by sitting on my delightfully over-sized purse for the duration of the drive home.
sourceDon't crack your windows, buy one of those silly reflector thingies, or wait for the car to cool off.
Nah, just sit on your handbag and blast the AC. You'll cool down eventually.
Clearly I've been sweating a lot lately. And applying gobs of sunscreen.
I'm kind of a sunscreen snob truth-be-told. Well, only if buying the spray stuff counts.
Why bother smearing white goop all over when a gentle misting-spray is available? Plus, I always miss spots w the lotion and it takes like 20 years to absorb. Ick. No, thanks. Give me the spray.
source - my fav btwSpeaking of sunscreen, my brother keeps telling me that SPF protection over (I can't remember...think it was) 35 (?) is ineffective. He told me the reason but I can't remember. Any smarties out there know if that's true or not?
All this sweating and poor-clogging is leaving me with a bit of an exfoliation complex so I was excited to run across this blog post about dry brushing the other day from Delighted Momma. BTW - I read the post then took a look around her blog. Love it. Check it out if you're looking for simple recipes, diy tips, pics of adorable babies, and loads of skincare/beauty tips from a former esthetician.
sourceI bought a dry brush last weekend and am happy to report pleasant results so far.
The only thing was (and I didn't realize this until afterwards), I bought a synthetic brush instead of natural bristle. Oops. I shall rectify this soon, but in the meantime I use it extra gently.
I will say it feels great in the morning and my skin is looking soft and healthy despite all the summer skin spoilers.
I'll keep you posted.
Anyone else ever tried dry brushing?
What is your favorite sunscreen? Are you a spray or lotion kinda person?
Having no specific pattern, purpose, or object
To contact us Click HERE
I no longer have any original or creative ideas of my own. They all come from blog buddies or Pinterest.
I said it. We all know it's true. I'm ok with it.
Here are today's junk-drawer thoughts.
Pet Peeve of the Day:
People who don't have chargeable devices but hog the outlets at public wifi spots.
You know them. The guy who's w/out any electronic device but is sitting on top of the only free outlet and staring you into oblivion while you stealthily searching to find a seat near said lone plug.
Meanie.
Not that this happened to me minutes before writing.
*Addendum: I just looked down and realized there's a fancy black strip running against the wall behind me. I apologize to Mr. Flat-top and will henceforth keep my smartie-pants remarks to myself.*
DIY "To-Do:"
I'm always a fan of cheap, original art (who isn't?).
I particularly love simple, large scale pieces.
This one is just too good to pass up. I'm going to have to try my hand at it - and soon.
I'm thinking of tackling Hobby Lobby for one of their great sales on pre-stretched canvas.
Then I will paint my canvas with the names of places I've never been but think are cool.
I jest.
Mine will actually feature the names of some of my favorite "been there" spots.
(Hint: Bar Harbor (Maine), Caddo Lake (TX), Tolo (Greece) will be a few of the lesser knows atop my list.)
Source: becauseitsawesome.blogspot.com via Faith on Pinterest
Cookies I MUST Make:
It's no secret, the dessert I'd chose above all others would be the practical, portable; versatile cookie.
When I saw these I almost fell over. I've never seen anything like it. They are made using the same technique as those millefiori beads and I must know how to make them.
Unfortunately this link isn't to the direct source and I (upon scouring the internet for far too long) couldn't find it's origin.
If you know the source, please let me know so I can properly cite it.
Source: ffffound.com via Faith on Pinterest
I did find a pretty helpful tutorial on the millefiori technique but the cookies are rounded both in shape and color-blocking so I'm still not sure exactly how to turn these rectangular puppies out.
But I will, friends, I will.
Summer Shoes:
Even if I didn't live in Texas, I'm pretty sure I have the kind of feet that would be openly rebellious to close-toed shoes. Except for boots, I always make an exception for boots.
My current (read: favorite) sandals are so worn out that instead of the usual "click, click" as I walk, they make a "click, slap, smack" sound. Sole separated from insole separated from toe pad.
Normal people buy new shoes, I gorilla-glue them back together. Notice a theme here?
But these have me reconsidering.
Source: mycentsofstyle.com via Faith on Pinterest
Adorable right? But the best part is that they are only $23.60.
My real-life friend Katy shared these on her blog {plus she's hosting a fantastic giveaway for this shop} so check them out if you like cute, inexpensive stuff.
Road Trip?
Exotic trips are nice but sometimes it's just as fun to discover parts of your state you never have before. These 10 Texas Hill Country adventures should either A) give you a reason to visit this great state of mine or B) ignite your desire to explore the nifty-neato places within a few hours from where you live.
I promise you have something.
Source: southernliving.com via Faith on Pinterest
(Do I smell a girls weekend in the Texas Hill Country?)
***
OH! Remember this? I finally bought a natural bristle brush.
All the difference in the world. LOVE IT.
Get one.
***
What are your haphazard thoughts today?
Anyone else ever make an idiot of herself at a coffee house? No? Just me then.
Happy Weekend, friends!
I said it. We all know it's true. I'm ok with it.
Here are today's junk-drawer thoughts.
Pet Peeve of the Day:
People who don't have chargeable devices but hog the outlets at public wifi spots.
You know them. The guy who's w/out any electronic device but is sitting on top of the only free outlet and staring you into oblivion while you stealthily searching to find a seat near said lone plug.
Meanie.
Not that this happened to me minutes before writing.
*Addendum: I just looked down and realized there's a fancy black strip running against the wall behind me. I apologize to Mr. Flat-top and will henceforth keep my smartie-pants remarks to myself.*
DIY "To-Do:"
I'm always a fan of cheap, original art (who isn't?).
I particularly love simple, large scale pieces.
This one is just too good to pass up. I'm going to have to try my hand at it - and soon.
I'm thinking of tackling Hobby Lobby for one of their great sales on pre-stretched canvas.
Then I will paint my canvas with the names of places I've never been but think are cool.
I jest.
Mine will actually feature the names of some of my favorite "been there" spots.
(Hint: Bar Harbor (Maine), Caddo Lake (TX), Tolo (Greece) will be a few of the lesser knows atop my list.)
Source: becauseitsawesome.blogspot.com via Faith on PinterestCookies I MUST Make:
It's no secret, the dessert I'd chose above all others would be the practical, portable; versatile cookie.
When I saw these I almost fell over. I've never seen anything like it. They are made using the same technique as those millefiori beads and I must know how to make them.
Unfortunately this link isn't to the direct source and I (upon scouring the internet for far too long) couldn't find it's origin.
If you know the source, please let me know so I can properly cite it.
Source: ffffound.com via Faith on PinterestI did find a pretty helpful tutorial on the millefiori technique but the cookies are rounded both in shape and color-blocking so I'm still not sure exactly how to turn these rectangular puppies out.
But I will, friends, I will.
Summer Shoes:
Even if I didn't live in Texas, I'm pretty sure I have the kind of feet that would be openly rebellious to close-toed shoes. Except for boots, I always make an exception for boots.
My current (read: favorite) sandals are so worn out that instead of the usual "click, click" as I walk, they make a "click, slap, smack" sound. Sole separated from insole separated from toe pad.
Normal people buy new shoes, I gorilla-glue them back together. Notice a theme here?
But these have me reconsidering.
Source: mycentsofstyle.com via Faith on PinterestAdorable right? But the best part is that they are only $23.60.
My real-life friend Katy shared these on her blog {plus she's hosting a fantastic giveaway for this shop} so check them out if you like cute, inexpensive stuff.
Road Trip?
Exotic trips are nice but sometimes it's just as fun to discover parts of your state you never have before. These 10 Texas Hill Country adventures should either A) give you a reason to visit this great state of mine or B) ignite your desire to explore the nifty-neato places within a few hours from where you live.
I promise you have something.
Source: southernliving.com via Faith on Pinterest(Do I smell a girls weekend in the Texas Hill Country?)
***
OH! Remember this? I finally bought a natural bristle brush.
All the difference in the world. LOVE IT.
Get one.
***
What are your haphazard thoughts today?
Anyone else ever make an idiot of herself at a coffee house? No? Just me then.
Happy Weekend, friends!
7 Temmuz 2012 Cumartesi
My Own Student Planners
To contact us Click HERE
This year I purchased 2 student planners for my girls to use. They were $4 ea. at Lakeshore Learning. I wrote in their daily assignments and they checked them off. It worked well overall, but as with every system, tweaks are always needed.
I have started to think ahead to next year. Over the past two days, I spent time making a new planner for them. I found that it was time consuming for me to write down everything. It was equally time consuming to write everything down on my own planner. I found that I was often a week behind. But, a planner is one thing that my homeschooling umbrella requires to see at the end of the year and I really think that it's a beneficial thing to keep. So, I also made a page for my own planner. Making one's own planner is not necessarily money saving, but it is time saving. My girl's planners will probably cost more for me to print (I have a binding machine at home), but it will save me a lot of writing because it will be geared to our homeschooling and the sheets only took me an hour or two to design from scratch in Excel.
The girls do not study their specials each day, but I designed my planner in such a way that I could decide each week when we would put each subject in the daily schedule.
On the girls' pages, I included the books that they normally use everyday with a box to check them off. For the subjects that have different pages assigned each day or particulars I need to write down, I put those subjects on my master teacher planner. I am going to highlight the special for each day that they are to study and write any notes for them in the longest column on the right.
I thought I'd share these in case you've thought of making your own planner. Using the Mom's Home Journal for my family forms book has given me a lot of ideas about how to make a useful form. I thought I could share my planner ideas by posting these pictures.
The biggest problem I've found with planners over the past 6 years that I've used them is that they don't have the writing space where I've needed it. I tried the Well-Planned Day (well intentioned, but it didn't have space for the number subjects I teach), Lakeshore's Teacher planner (the best by far), and three other planners. I think I've used a different one every year! But, I decided last week that it was time to make my own. I'm pleased and excited to use what I've come up with. I'm going to make them one quarter at a time, so that I can modify the checklists as needed if I make any changes to the curriculum as we go through the year.
I have started to think ahead to next year. Over the past two days, I spent time making a new planner for them. I found that it was time consuming for me to write down everything. It was equally time consuming to write everything down on my own planner. I found that I was often a week behind. But, a planner is one thing that my homeschooling umbrella requires to see at the end of the year and I really think that it's a beneficial thing to keep. So, I also made a page for my own planner. Making one's own planner is not necessarily money saving, but it is time saving. My girl's planners will probably cost more for me to print (I have a binding machine at home), but it will save me a lot of writing because it will be geared to our homeschooling and the sheets only took me an hour or two to design from scratch in Excel.
The girls do not study their specials each day, but I designed my planner in such a way that I could decide each week when we would put each subject in the daily schedule.
On the girls' pages, I included the books that they normally use everyday with a box to check them off. For the subjects that have different pages assigned each day or particulars I need to write down, I put those subjects on my master teacher planner. I am going to highlight the special for each day that they are to study and write any notes for them in the longest column on the right.
I thought I'd share these in case you've thought of making your own planner. Using the Mom's Home Journal for my family forms book has given me a lot of ideas about how to make a useful form. I thought I could share my planner ideas by posting these pictures.
The biggest problem I've found with planners over the past 6 years that I've used them is that they don't have the writing space where I've needed it. I tried the Well-Planned Day (well intentioned, but it didn't have space for the number subjects I teach), Lakeshore's Teacher planner (the best by far), and three other planners. I think I've used a different one every year! But, I decided last week that it was time to make my own. I'm pleased and excited to use what I've come up with. I'm going to make them one quarter at a time, so that I can modify the checklists as needed if I make any changes to the curriculum as we go through the year.
Flavorful Crock Pot Recipes
To contact us Click HERE
Everyone I know loves their crockpots. They love the idea of putting everything in a pot, leaving to cook, and coming back in the evening to a prepared meal! I love this idea!
BUT, I've tried so many crock pot cookbooks over the years. They always seem to produce the same results--palatable, but bland meals. So, you can imagine my hope when I saw 150 best Indian, Thai, Vietnamese & more Slow Cooker recipes by Sunil Vijayakar. When the cookbook arrived and I opened it up, I was pleased. The formatting was so easy to read and follow. There was a heat rating for each recipe. The pictures were appealing, though I noticed that they photographed ingredients as well as dishes. Curries strike me as not the most photogenic of dishes. Several of the recipes do require various curry pastes. I chose to fix several recipes which did not use them.
The first recipe I tried was The Bombay Chicken Curry. My mom, who came to live with us last October, has told me before that she doesn't like curries. But, I knew my husband loves them, so I hoped she would enjoy it. Before I go any farther, my whole family (husband, me, my mom, 3 kids...) all loved it! The curry powder I use is mild and it was a very mild curry, but my husband was able to spice it up with cayenne. If your whole family loves spicy food, just add more spice while you're putting the recipe together.
So, the my first recipe I tried was a great success!
My mother in law happens to be a vegan who loves curries, so I invited her over for lunch after church and tried two more recipes--a sweet potato curry and a cauliflower curry. These two curries were well liked by all of the adults in the room, though not as favored by my children. I think it was the looks of the curries that put them off a bit. The cauliflower curry looked unusual and children are quick to judge foods by how they look. I did make some small substitutions on these recipes. I wanted the sweet potato curry to be milder, so I substituted some Ancho Chile powder for the 2 hot chiles that the recipe calls for. I didn't make any alterations to the other recipe.
I would make both of them again. My husband felt very good about eating so many vegetables.
There is only one caveat I want to mention--I read another reader's review of this cookbook and it mentioned sticking to the cooking times for the recipes. I took this advice and I'm glad that I did. I did modify the cooking temp (high/low) and time based on what I know of my crockpots--I do not have a medium sized one. I have a large and a small. My small cooks fast and the large one cooks slower. I would recommend doing the same for your crockpot. Notice how they cook--fast or slow--is the food mushy for the time in the recipes? Then decrease the time or switch the temp to low from high.
It is rare to find flavorful crock pot recipes, but I believe this cookbook contains some! I feel like a schoolgirl who wants to stand up and yell, "Yippee! Yippee!" I am so thankful to add this cookbook to my collection. It has refueled my hope that I can find even more truly flavorful crock pot recipes. This cookbook by Sunil Vijayakar is a great find!
Please note that I received a complimentary copy of this cookbook from Robert Rose Publishing for review.
BUT, I've tried so many crock pot cookbooks over the years. They always seem to produce the same results--palatable, but bland meals. So, you can imagine my hope when I saw 150 best Indian, Thai, Vietnamese & more Slow Cooker recipes by Sunil Vijayakar. When the cookbook arrived and I opened it up, I was pleased. The formatting was so easy to read and follow. There was a heat rating for each recipe. The pictures were appealing, though I noticed that they photographed ingredients as well as dishes. Curries strike me as not the most photogenic of dishes. Several of the recipes do require various curry pastes. I chose to fix several recipes which did not use them. The first recipe I tried was The Bombay Chicken Curry. My mom, who came to live with us last October, has told me before that she doesn't like curries. But, I knew my husband loves them, so I hoped she would enjoy it. Before I go any farther, my whole family (husband, me, my mom, 3 kids...) all loved it! The curry powder I use is mild and it was a very mild curry, but my husband was able to spice it up with cayenne. If your whole family loves spicy food, just add more spice while you're putting the recipe together.
So, the my first recipe I tried was a great success!
My mother in law happens to be a vegan who loves curries, so I invited her over for lunch after church and tried two more recipes--a sweet potato curry and a cauliflower curry. These two curries were well liked by all of the adults in the room, though not as favored by my children. I think it was the looks of the curries that put them off a bit. The cauliflower curry looked unusual and children are quick to judge foods by how they look. I did make some small substitutions on these recipes. I wanted the sweet potato curry to be milder, so I substituted some Ancho Chile powder for the 2 hot chiles that the recipe calls for. I didn't make any alterations to the other recipe.
I would make both of them again. My husband felt very good about eating so many vegetables.
There is only one caveat I want to mention--I read another reader's review of this cookbook and it mentioned sticking to the cooking times for the recipes. I took this advice and I'm glad that I did. I did modify the cooking temp (high/low) and time based on what I know of my crockpots--I do not have a medium sized one. I have a large and a small. My small cooks fast and the large one cooks slower. I would recommend doing the same for your crockpot. Notice how they cook--fast or slow--is the food mushy for the time in the recipes? Then decrease the time or switch the temp to low from high.
It is rare to find flavorful crock pot recipes, but I believe this cookbook contains some! I feel like a schoolgirl who wants to stand up and yell, "Yippee! Yippee!" I am so thankful to add this cookbook to my collection. It has refueled my hope that I can find even more truly flavorful crock pot recipes. This cookbook by Sunil Vijayakar is a great find!
Please note that I received a complimentary copy of this cookbook from Robert Rose Publishing for review.
Homemade Iced Coffee
To contact us Click HERE
It's time for iced coffee as the days get longer and hotter. In our house, we love to have a pitcher of iced coffee in the refrigerator for us and for guests. It's been turning out really well lately, so I thought I'd share our recipe.
To brew the iced coffee:
You want extra strong coffee for iced coffee. The ratio I use is 1 1/3 cup beans and 40 or 42 oz. water. I use the decaffeinated Columbian beans from BJs. Costco's beans are roasted by Starbucks, so if you like a dark roast, I'd recommend Costco's beans. I use a medium grind on my coffee grinder.
Normally, I use 1 1/3 cup beans for 56 oz. of water for regular coffee. I brew a strong cup of coffee anyways. I believe the Starbucks bag says 2 Tbsp. per bag. One thing to note is that every coffee maker has a different size cup. It used to all be the same, but Bunn, Krups, and Mr. Coffee all vary. One is 4 oz, one is 5 oz. and one is 6 oz., though I can't remember right now which is which. That is why I measure my beans the oz. of water--to make a consistent cup of coffee/iced coffee.
After brewing the coffee, put it in a pitcher in the refrigerator to keep it cold. I find I can keep it in there for a week and it tastes fine all week long.
Making a cup of iced coffee:
Fill a glass 2/3 full with ice. Pour iced coffee over the ice cubes up to the top of the cubes. Add milk to taste. I add 2-4 Tbsp. Then, add sweetener. Granulated sugar doesn't dissolve easily in cold coffee. So, we keep Torani's cane sugar syrup on hand and a shot glass (again to make it consistent and know how much I should put in). I would start by adding about 1/2 shot and then add more/less based on how you like it. Stir and enjoy!
Where I live, there's a few shops that carry Torani syrup. Normal grocery stores now have small bottles of vanilla, hazelnut, and often chocolate. For the larger and more economical bottles, you can go to Baltimore Tea and Coffee, Kitchen & Co., or a Starbucks. If Starbucks has an extra bottle, they will sell it to you for $8 (the same price at the other shops). I prefer the cane sugar syrup without a flavor. If you like Vanilla or Caramel or another flavor, Amazon does sell it in packs of 3 for a great price ($17.45!) But, unfortunately, they don't sell the plain cane sugar syrup which is my favorite.
I plan on making some tonight, so I'll take a picture and post it soon! And if you're over at our house this summer and like iced coffee, I'm sure we'll have some on hand! (though it will probably be decaf).
Last note, why I make decaf iced coffee--not everyone can have caffeinated coffee, but everyone can have decaf. A lot of people don't like the taste of decaf, though, so I try to find a good one. Bj's decaf Columbian is pretty good, it isn't great, but it's okay. It does really well as iced coffee, though (even better than as a hot cup of coffee). It runs about $6/lb. It's is much cheaper than Trader Joe's decaf Columbian at $12/lb., which I love.
To brew the iced coffee:
You want extra strong coffee for iced coffee. The ratio I use is 1 1/3 cup beans and 40 or 42 oz. water. I use the decaffeinated Columbian beans from BJs. Costco's beans are roasted by Starbucks, so if you like a dark roast, I'd recommend Costco's beans. I use a medium grind on my coffee grinder.
Normally, I use 1 1/3 cup beans for 56 oz. of water for regular coffee. I brew a strong cup of coffee anyways. I believe the Starbucks bag says 2 Tbsp. per bag. One thing to note is that every coffee maker has a different size cup. It used to all be the same, but Bunn, Krups, and Mr. Coffee all vary. One is 4 oz, one is 5 oz. and one is 6 oz., though I can't remember right now which is which. That is why I measure my beans the oz. of water--to make a consistent cup of coffee/iced coffee.
After brewing the coffee, put it in a pitcher in the refrigerator to keep it cold. I find I can keep it in there for a week and it tastes fine all week long.
Making a cup of iced coffee:
Fill a glass 2/3 full with ice. Pour iced coffee over the ice cubes up to the top of the cubes. Add milk to taste. I add 2-4 Tbsp. Then, add sweetener. Granulated sugar doesn't dissolve easily in cold coffee. So, we keep Torani's cane sugar syrup on hand and a shot glass (again to make it consistent and know how much I should put in). I would start by adding about 1/2 shot and then add more/less based on how you like it. Stir and enjoy!
Where I live, there's a few shops that carry Torani syrup. Normal grocery stores now have small bottles of vanilla, hazelnut, and often chocolate. For the larger and more economical bottles, you can go to Baltimore Tea and Coffee, Kitchen & Co., or a Starbucks. If Starbucks has an extra bottle, they will sell it to you for $8 (the same price at the other shops). I prefer the cane sugar syrup without a flavor. If you like Vanilla or Caramel or another flavor, Amazon does sell it in packs of 3 for a great price ($17.45!) But, unfortunately, they don't sell the plain cane sugar syrup which is my favorite.
I plan on making some tonight, so I'll take a picture and post it soon! And if you're over at our house this summer and like iced coffee, I'm sure we'll have some on hand! (though it will probably be decaf).
Last note, why I make decaf iced coffee--not everyone can have caffeinated coffee, but everyone can have decaf. A lot of people don't like the taste of decaf, though, so I try to find a good one. Bj's decaf Columbian is pretty good, it isn't great, but it's okay. It does really well as iced coffee, though (even better than as a hot cup of coffee). It runs about $6/lb. It's is much cheaper than Trader Joe's decaf Columbian at $12/lb., which I love.
Be guarded
To contact us Click HERE
My husband and I got some unexpected news last night. Credit card fraud--on our credit card! Ay Ay Ay! Among the words one dreads hearing. We have our credit monitored by a monthly service. We are careful with our info. The problem is you can never be careful enough, so safeguards are helpful.
Safeguards that are out there...
1) Always have an internet virus protection program on your computer if you have a pc. I understand that macs are not as vulnerable.
2) Use complicated passwords, not simple ones that have anything to do with basic information about you.
3) If you don't want to have a monthly credit monitoring service, definitely get a copy of your credit report once a year. A friend of mine had a credit card opened in her name by her ex-husband and the card was maxed out. Even though it was done illegally, it was still on her report. She closed the account, paid it off, and began to monitor her credit more regularly.
4) Don't give out your date of birth unless you really have to. Guard this piece of information carefully.
5) Be careful with facebook. I have been told by multiple computer folks about how easy facebook is to hack into. Teenagers have no idea how much info they put on there unwittingly. It's interesting to me that facebook is looking into ways to have accounts for children and that many parents already allow their children to lie about their ages and open accounts.
6) Be careful about phone calls you receive asking for information. If you are concerned, call the company back yourself with a reliable phone number.
And if you ever think it will never happen to you, it very possibly could. Unfortunately. I hope it doesn't!
Safeguards that are out there...
1) Always have an internet virus protection program on your computer if you have a pc. I understand that macs are not as vulnerable.
2) Use complicated passwords, not simple ones that have anything to do with basic information about you.
3) If you don't want to have a monthly credit monitoring service, definitely get a copy of your credit report once a year. A friend of mine had a credit card opened in her name by her ex-husband and the card was maxed out. Even though it was done illegally, it was still on her report. She closed the account, paid it off, and began to monitor her credit more regularly.
4) Don't give out your date of birth unless you really have to. Guard this piece of information carefully.
5) Be careful with facebook. I have been told by multiple computer folks about how easy facebook is to hack into. Teenagers have no idea how much info they put on there unwittingly. It's interesting to me that facebook is looking into ways to have accounts for children and that many parents already allow their children to lie about their ages and open accounts.
6) Be careful about phone calls you receive asking for information. If you are concerned, call the company back yourself with a reliable phone number.
And if you ever think it will never happen to you, it very possibly could. Unfortunately. I hope it doesn't!
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