tag:blogger.com,1999:blog-61724366753649805382024-03-13T01:25:14.190-05:00Aunt Sally Good FoodWhat your mom would cook if she were cool.Unknownnoreply@blogger.comBlogger81125tag:blogger.com,1999:blog-6172436675364980538.post-66832176119824914022012-04-08T08:42:00.000-05:002012-04-08T15:56:30.409-05:00Buttery Creole Egg Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-6EYtQlEiHcayIiqUSdkGCOtr9yApgdhrsTHwEssgBJ-7XCWEW9Xwm1zEcCh_sjGFYfiDkcRpzdMi2UjmdUT1cF5iWepBArDMdPkp_W_3xejh10fvudmT3EG2wvU7qW79WHlXI37QDY/s1600/PLS-19150002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-6EYtQlEiHcayIiqUSdkGCOtr9yApgdhrsTHwEssgBJ-7XCWEW9Xwm1zEcCh_sjGFYfiDkcRpzdMi2UjmdUT1cF5iWepBArDMdPkp_W_3xejh10fvudmT3EG2wvU7qW79WHlXI37QDY/s640/PLS-19150002.JPG" width="403" /></a></div>
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Happy Easter, my dear nieces and nephews. <br />
<br />
Lately, I’ve been sorting through old family belongings. I found a quaint scrapbook,
which belonged to my father when he was a toddler. Mumson (Grandmother Stuck)
had clipped together cute, whimsical collages to delight her youngest. Mumson
was a professional artist and it showed in her creation. Above is an Easter
card from the collection. It dates to sometime around World War I.<br />
<br />
In the same box as the scrapbook, was a little egg collection of mine. Dad bought the porcelain eggs here and
there. It was his way of delighting his little girl with cute, whimsical
artifacts. I have to find a place to put all those eggs. </div>
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You, my dears, are probably wondering what to do with all
those eggs leftover from your egg hunt. Well, your Auntie has a lovely egg
salad for you. This is a bit unusual in that it is held together not with mayonnaise, but butter. Yes. You read write. Butter. Yummy, yummy butter. If you
hesitate to use butter, cholesterol-lowering margarine (plain, not low-cal) may
be substituted. Best of all, there are only three ingredients. What makes this
egg salad special is the unique way it is made. Instead of packing the egg
yolks by smashing, they are pressed through a sieve, giving a lighter texture.
Creole seasoning rounds out the recipe with the perfect blend of flavors. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0Q_nEUdmHlSz89fY4iuwuGT6c-0rZzZCHJ3KK1T1SxmW_fZ8R7siQ3jqpRX02RA_fZv_cjTQgvmDRmgd9KxkNpJ3SHPT7p4J56mLVAftwJ1UxahDbZlUaczR0kW4vI05qicgbOvGcIE/s1600/DSCN0306_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0Q_nEUdmHlSz89fY4iuwuGT6c-0rZzZCHJ3KK1T1SxmW_fZ8R7siQ3jqpRX02RA_fZv_cjTQgvmDRmgd9KxkNpJ3SHPT7p4J56mLVAftwJ1UxahDbZlUaczR0kW4vI05qicgbOvGcIE/s640/DSCN0306_3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttery Creole Egg Salad in Mini-Ciabatta rolls</td></tr>
</tbody></table>
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Buttery Creole Egg Salad</div>
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8 hard cooked eggs, shelled</div>
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1 teaspoon or more Creole seasoning (I prefer Tony Chachere’s)</div>
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½ cup melted butter<br />
<br />
Cut eggs in half lengthwise. Separate white from yolks. Set whites aside. Place
the yolks into a fine mesh strainer over a bowl. Using a silicon spatula or
back of a spoon, scrape the yolks through the strainer into the bowl. Scrape off
the yolks from the bottom of the strainer into the bowl. Be careful not to mash
them. </div>
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To the yolks, add the melted butter and Creole seasoning.
Mix lightly and thoroughly. <br />
<br />
Chop whites finely. Add to yolks and toss to combine. Store covered in the refrigerator. <br />
<br />
To serve: Spread between bread slice or in rolls. For a particularly attractive
presentation spread between one slice of white bread and one of egg bread, then
cut off crusts. Sprinkle with additional Creole seasoning if desired. <br />
<br />
Because of the butter, this will firm up when chilled. It is best to spread on
bread before placing in refrigerator. Cover sandwiches tightly and chill. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-1327151976705835202012-03-25T13:37:00.000-05:002012-03-25T14:42:03.172-05:00The Good Dishes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMqXaJR1UMMiQm4lTu1hSDYiHFuzs93vOE34w19b4BaJdz2aPybYkelk5wS1j2RVM1JOiaM0a-Hti3shrt0ulMCxHS8o0YJJqamEHeVoZxU5czbjH30ftTuR-VJIA5qNys4-MogQ2xjQ/s1600/DSCN3247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMqXaJR1UMMiQm4lTu1hSDYiHFuzs93vOE34w19b4BaJdz2aPybYkelk5wS1j2RVM1JOiaM0a-Hti3shrt0ulMCxHS8o0YJJqamEHeVoZxU5czbjH30ftTuR-VJIA5qNys4-MogQ2xjQ/s400/DSCN3247.JPG" title="Grandmother Stuck's demitasse" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandmother Stuck's demitasse cup and saucer sitting on <br />
Mother's homework table, built by Grandfather Page</td></tr>
</tbody></table>
I’m the youngest grandchild on both sides of the family - and female. That can only mean one thing: I have five complete sets of fine china. There would have been six, but I gave one away. I am heiress apparent of all things domestic.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyGG_fZRaQz-7iDyVGvcx8YpLasmqxg6BZkuSS1wMUzz0ajOwIMMd1_lZ4hVrtbYEyhMqqtMNVDgIerGdTDFDieSo1m_BclhuU7bqpAN48eK7vkw3FM4ENZtaRHDwRtXWed3bVwLFdZo/s1600/IMG_3776.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyGG_fZRaQz-7iDyVGvcx8YpLasmqxg6BZkuSS1wMUzz0ajOwIMMd1_lZ4hVrtbYEyhMqqtMNVDgIerGdTDFDieSo1m_BclhuU7bqpAN48eK7vkw3FM4ENZtaRHDwRtXWed3bVwLFdZo/s200/IMG_3776.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wedding china packed in <br />
shredded divorce papers. Oh! The irony!</td></tr>
</tbody></table>
It took about eight 18”x18”x18” boxes, $75 in bubble wrap and the helping hands of several wonderful friends to transport them to my condo. Recently, I spent a week unwrapping, cleaning and putting away china. <br />
<br />
Don’t bother telling me I can sell or donate them. I’ll pass them on someday, but for now, they are precious remembrances of family gone on to the glory feast in Heaven. I need their sweet memories to keep me company.<br />
<br />
Neither am I going to turn the china into bird feeders, chandeliers, flower pots or anything else chicly shabby. I’ve had enough of junky craft projects that turn into half-finished clutter. What is the purpose of these re-purposing crafts? Supposedly it’s to find a way to make the china “useful.” Well, my friends, china already has a purpose. It’s purpose is to party!!! <br />
<br />
There are those who think fine china is stuffy and formal. Not so in my family. A table set with the good dishes meant we were about to enjoy delicious recipes handed down for generations. It meant a wonderful evening of witty banter, news of the day, current events and spirited opinions - rather like Facebook, only without quite so many cat videos. <br />
<br />
If those five sets of china are sitting on a shelf gathering dust, that means I am too. How many laughs, debates, discussions, inspiring stories have not rung through my home because I didn’t want to dirty the dishes? Sure, I could use paper plates, but doesn’t Mother Earth deserve the pleasure of our company rather than be covered in our refuse? <br />
<br />
It’s high time to get the china out for it’s intended purpose - to entertain. Getting out the fine china need not be for any reason more special than Tuesday lunch. <br />
<br />
Folks today seem to think setting a table with fine china is too much work. Yet, often the same people spend countless hours making <a href="http://www.marthastewart.com/270666/nut-frame" target="_blank">useless nut frames</a>. Nut frames. That’s bug food, people. Bug food. <br />
<br />
So, when are you going to set your table with the good dishes? What happy memories do you associate with your family’s fine china? Take a picture of your good dishes and post the link in the comments below.<br />
<br />
<br />
<br />
UPDATE: Readers sent in their photos!<br />
<br />
<br />
Jane Gau writes: "this was my Mom's. The Green Depression glass in the cabinet is my collection!"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivS4AR_1n1fZW3CFEnr6youucbH9DuogIgpbltw3YpLzQWhmW6AXwmGAhve8A-UFhR_FM6sEwLA7vAaPSc2dc6QMCYK6SBVZO6yX4SRrOGomCimn8QWc3sbLXKJOeFb5P8GgP08CUSw4U/s1600/Jane_G's_china.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivS4AR_1n1fZW3CFEnr6youucbH9DuogIgpbltw3YpLzQWhmW6AXwmGAhve8A-UFhR_FM6sEwLA7vAaPSc2dc6QMCYK6SBVZO6yX4SRrOGomCimn8QWc3sbLXKJOeFb5P8GgP08CUSw4U/s320/Jane_G's_china.jpg" width="320" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-26157746556980692042012-03-18T13:48:00.002-05:002012-03-18T13:48:32.180-05:00Chocolate Peanut Butter OatmealAfter posting the recipe for <a href="http://auntsallygoodfood.blogspot.com/2012/03/heidis-chocolate-oat-cookies.html" target="_blank">Heidi’s Chocolate Oat Cookies</a>, a reader asked:<br />
<br />
<i>Hey Sally, <br />
<br />
Can you only use one cup of sugar? </i> <i><br />
<br />
Amber, who must watch the sugar in things, but who thinks these look really yummy and is glad SP is baking again!</i> <br />
<br />
Dear Amber, <br />
<br />
Thank you for the kind words.<br />
<br />
The sugar cannot be reduced, but here is a yummy, healthy breakfast treat with the same flavors. This, too, uses peanut butter, which has been shown to <a href="http://www.health.harvard.edu/newsletters/Harvard_Heart_Letter/2009/July/Ask-the-doctor-Why-is-peanut-butter-healthy-if-it-has-saturated-fat" target="_blank">promote heart health and help prevent type 2 diabetes.</a> You may substitute other nut butters, such as cashew or almond butter. For a treat, try substituting hazelnut-chocolate butter (such as Nutella). <br />
<br />
Amounts are given for either one or four servings. Enjoy to you heart’s delight!<br />
<br />
Tastefully yours, <br />
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Auntie</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlxaiPW18oIHUzDF2CRqlSG5e-zMmhw1WgnhZq-zz4_9nvGsadGe_n_Ipc2IKU_I33bSXsnoi81Ji8DbmA2q50XZurLUXkqb23i_zWYPumfvThtGOOFW5OEoP8mPe6r7zZdtMxDG-KKs/s1600/IMG_4021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlxaiPW18oIHUzDF2CRqlSG5e-zMmhw1WgnhZq-zz4_9nvGsadGe_n_Ipc2IKU_I33bSXsnoi81Ji8DbmA2q50XZurLUXkqb23i_zWYPumfvThtGOOFW5OEoP8mPe6r7zZdtMxDG-KKs/s400/IMG_4021.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Peanut Butter Oatmeal. <br />
Embroidery & handmade lace by Grandmother Page</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<br />
<b>Chocolate Peanut Butter Oatmeal</b></div>
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<br /></div>
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One Serving:<br />
½ cup oats</div>
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1 tablespoon cocoa</div>
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1 tablespoon dark brown sugar (or to taste) </div>
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1 ½ tablespoon peanut butter</div>
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1 ¼ cup skim milk</div>
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¼ teaspoon vanilla </div>
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Small pot (approximately one quart size)</div>
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<br /></div>
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Four Servings:<br />
2 cups oats<br />
1/4 cup cocoa<br />
1/4 cup dark brown sugar (or to taste)<br />
1/4 cup + 2 tablespoons peanut butter<br />
5 cups skim milk<br />
1 teaspoon vanilla</div>
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Large pot (approximately 2 ½ quart size)<br />
<br />
<span style="color: black;"></span></div>
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Place the oats, cocoa and sugar in pot. Stir to mix. Add peanut butter and milk. Stir well.</div>
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<br /></div>
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Place pot on medium high heat. Stir the oatmeal with a spatula occasionally to prevent it from sticking on the bottom. Heat until it begins to boil. The single serve recipe will come to a boil in about five minutes. The four serving recipe will come to a boil in about 15 minutes. Let it cook until to desired thickness (about 5 minutes.)<br />
<br />
Remove from heat. Add vanilla, stir and serve. May be topped with additional peanut butter, chocolate chips, brown sugar or cream.<b> </b></div>
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<b>Handy Hints:</b></div>
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<br /></div>
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Different brands of peanut butter can alter the final outcome of a recipe. In recipes, try to use a peanut butter with no added salt or sugar. If that is not possible, taste the peanut butter first and adjust your recipes accordingly. </div>
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Dry ingredients mix in much better if you mix them before adding liquid ingredients.</div>
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Using natural peanut butter? Don’t like the mess of mixing back in the oil that has risen to the top? Try this. Before opening, turn the jar upside down for a day or two. The oil will mix itself back in! Mixing natural peanut butter is easier when it’s at room temperature. After mixing the oil back in, refrigerate. </div>
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If something begins to stick on the bottom of a pan, cover and take the pan off the heat. Let it rest a few minutes. The moisture will loosen the stuck bits. Don’t do this if the bottom is already scorched!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-1032477496874945362012-03-11T17:01:00.001-05:002012-03-13T02:21:07.877-05:00Heidi's Chocolate Oat Cookies<style>
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Well, my dear nieces and nephews. I’m long over due in
giving you a recipe for something yummy. Time to change that. </div>
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<br /></div>
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The kitchen has been the center of much painting, unpacking,
washing and organizing. Not a whole lot of cooking going on. However, in celebration
of finding the baking sheets and pots, I whipped up a batch of Chocolate Oat
Cookies. Actually, these are not cookies in the truest sense. They are more
like fudge candies with oats added in. Whatever they are, they were immensely
popular years ago. Now, my dear nieces and nephews can rediscover an
easy-to-make retro treat. <br />
<br />
This recipe was given to me by childhood friend, Heidi. In fact, I call them
Heidi Cookies. Heidi and I were best friends in fifth grade. We had a terrible
fight (probably over a boy. It always is.) We stopped being friends and have
never seen each other since. Every time I make these cookies, I wish we could
find each other again and rekindle our friendship. So, Heidi, I hope you are
out there and I’m sorry. <br />
<br />
Love, </div>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
Aunt Sally</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWlEn8u4NTnZ_wkU6r8pSmg_vgEybn5Zy5Xl5t3D3mJq-JFvqVsidjMjYXd1sioq-jYSFxRQvV2uFewVMjBgaWsrwy8nY6x6_3VJpCQjowWybIuR2meM8vX7UME7OUMwmbgdlG8O2udY/s1600/IMG_3922.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWlEn8u4NTnZ_wkU6r8pSmg_vgEybn5Zy5Xl5t3D3mJq-JFvqVsidjMjYXd1sioq-jYSFxRQvV2uFewVMjBgaWsrwy8nY6x6_3VJpCQjowWybIuR2meM8vX7UME7OUMwmbgdlG8O2udY/s640/IMG_3922.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heidi's Chocolate Oat Cookies</td></tr>
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<b style="mso-bidi-font-weight: normal;">CHOCOLATE
OAT COOKIES</b></div>
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<br /></div>
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2 cups sugar</div>
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3 tablespoons
cocoa (1 ounce)</div>
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1 stick butter (½
cup) (or cholesterol-lowering margarine)</div>
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½ cup milk</div>
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<br /></div>
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(½ cup peanut
butter) (optional)</div>
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1 teaspoon vanilla</div>
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3 cups oats</div>
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In a medium
saucepan, combine sugar and cocoa. Stir well to combine. Add butter and milk.
Over medium heat, bring to soft boil. Let boil for 5 minutes, stirring occasionally.
<br />
<br />
Remove from heat. Add peanut butter (if using) and vanilla. Stir to combine.
Add oats. <br />
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Spoon out quickly
onto wax paper, parchment paper or aluminum foil lined baking sheets. Cookies
will harden as they set.<br />
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<div style="color: #274e13;">
<b>Handy Hints:</b></div>
<br />
I use skim milk and cholesterol-reducing margarine so I can at least <b>believe</b>
they are healthy-ish. Don’t use lower calorie margarine, since it contains too
much liquid. <br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Cholesterol-lowering spread</td></tr>
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Use a buttered disher (ice cream scoop) to make even sized
cookies. I used a number 100 size, available at restaurant supply stores. </div>
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<br /></div>
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Since these do not bake, you can use waxed paper instead of
parchment. Much cheaper!!<br />
<br />
I prefer them without peanut butter, yet both option are quite good. The peanut butter will not melt completely. </div>
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<tr><td class="tr-caption" style="text-align: center;">Peanut butter melted in</td></tr>
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Whisk the sugar and cocoa together first. It helps the cocoa mix in better. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OOnROIDLPMsHOqsAWbzHHzZEVGi2eCFNb7Cn09HdIua-wkH3HhXKyPg-qe9Cjmn1fikdtE4d-j-N8SbXtKFCK7zvQRuRRF40NICuMaIEfynFEqtIDFCwUgoIaorcNhnOVXndkR1Zodg/s1600/IMG_3894.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OOnROIDLPMsHOqsAWbzHHzZEVGi2eCFNb7Cn09HdIua-wkH3HhXKyPg-qe9Cjmn1fikdtE4d-j-N8SbXtKFCK7zvQRuRRF40NICuMaIEfynFEqtIDFCwUgoIaorcNhnOVXndkR1Zodg/s200/IMG_3894.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk Sugar & Cocoa</td></tr>
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<br /></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6172436675364980538.post-66100246791772172712012-03-04T00:00:00.003-06:002012-03-06T14:00:06.633-06:00Vertigo, Vietnam and TransfigurationWouldn’t you know it? As soon I commited to writing in this blog regularly, I got whooped upside the head with vertigo. Round and round the room went spinning, a desperate Facebook status sent many friends calling to check and the paramedics raced to my aid. What my body decided to do is unfit for description in a food blog. I laid sick-tummy-side-up for a week, one wonderful friend after another coming to check on me. <br />
<br />
Then, my hard drive crashed. What happened next is also unfit for description. Somethings are just too horrifying to discuss (We’re talking over 90,000 files of hard drive horror.). Be careful where you click, my friends. Be careful where you click. <br />
<br />
Sigh.<br />
<br />
I had planned to tell you, dear nieces and nephews, about a recently discovered Vietnamese restaurant. The memory of it’s homey comfort food haunted me. I was in dire need of comfort, after all. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9eqfK-ZA_9-3w4FbRHbvurqELHhvWHXFCpggpSKCyyRYgh9kHWVTErk3d08mgW-yd4e3qL4385-JLAVID85XlnxSPdWn87lrbwampW3dTRHWBcO2nX_T4bZ_-P16flKn1PTDci4sq3k/s1600/IMG_3570.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9eqfK-ZA_9-3w4FbRHbvurqELHhvWHXFCpggpSKCyyRYgh9kHWVTErk3d08mgW-yd4e3qL4385-JLAVID85XlnxSPdWn87lrbwampW3dTRHWBcO2nX_T4bZ_-P16flKn1PTDci4sq3k/s320/IMG_3570.JPG" width="320" /></a></div>
<span style="font-size: large;"><b>Vietnam Restaurant </b></span><br />
<br />
An inner urban neighborhood in East Dallas. Old, charming buildings are being renovated. Some have fallen to disrepair. The occasional new condo complex stands.<br />
<br />
On the corner of Bryan at Peak, a passenger gets on the 409 bus. It leaves and is followed by the 502. In front of Vietnam Restaurant, a man washes his car.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfIfZO60gSzsQuLojI6i-eXVR68YENWnwKck_sBdRX4AruTZdreYAG1ha5F9Qq_6_ojc9vgn3jVY0m05sa873mUy4Fpv6xxFA6UjFFaVJNkbyhhk4jG_M9L4PycLz3WLYnj73zlOP_WM/s1600/IMG_3590.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfIfZO60gSzsQuLojI6i-eXVR68YENWnwKck_sBdRX4AruTZdreYAG1ha5F9Qq_6_ojc9vgn3jVY0m05sa873mUy4Fpv6xxFA6UjFFaVJNkbyhhk4jG_M9L4PycLz3WLYnj73zlOP_WM/s200/IMG_3590.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Karaoke night, anyone? </td></tr>
</tbody></table>
Vietnam Restaurant has all the quirky trappings of a hole in the wall. Waiters are cleaning up after the lunch buffet, their drink cups and spray cleaner bottles sitting about. They gossip in Vietnamese. The service is spotty but friendly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
The waitress greets me warmly and tells me to sit anywhere. I choose the room with seven flat screen tv’s. Five on. None watched.
<br />
<br />
She brings the menu. There are over 140 options with variations: crepes, egg rolls, soups, salad, stir fry, bubble tea.
I chose Number 80, small; pho with “thin eyeround beef, meatball.” When it arrives, it is dropped, unceremoniously, on the table. A plate of garnishes accompanies: cilantro, basil, bean sprouts, lime, fresh jalapeno.
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgcSuQWKeu41qgOgwYGPMGpOT3Q2-V2WodxNVP0Z5DOWqvbgGESzJcAb7ZVKkLwDgRZ5UKNRp4E1ZbX8R5drv6YdSmgcfwgn0GAS-rtlCKzvBfvbmTZLciwIyBrVNJQ2VuVavgX-9Bs8/s1600/IMG_3759.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgcSuQWKeu41qgOgwYGPMGpOT3Q2-V2WodxNVP0Z5DOWqvbgGESzJcAb7ZVKkLwDgRZ5UKNRp4E1ZbX8R5drv6YdSmgcfwgn0GAS-rtlCKzvBfvbmTZLciwIyBrVNJQ2VuVavgX-9Bs8/s320/IMG_3759.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pho. Wonderful, magical pho. </td></tr>
</tbody></table>
<br />
Then, transfiguration. The hole in the wall trappings have disappeared. I am now surrounded by mystery. <br />
<br />
The scent of pho swirls around me like an aromatic, sweet perfume. What are those scents? Those flavors? Meaty. Savory. Floral. Spicy. Is that cinnamon? A faint hint of sweetness? The complexity makes the individual flavors almost indistinguishable. The broth is wonderfully light but rich. Noodles pick up the flavor of the broth. The meatballs are chewy and toothsome; almost an al dente texture. The beef slices are thin, cooked by the steaming broth. Red onion, green onion are sliced on top. As I sip, slurp and chew, I add one garnish after another, each changing the dish. A snippet of fresh basil, a torn cilantro leaf, a squeeze of lime. Each contributes and mutates the perfume. A slice of jalapeno steeps, making the dish spicier in each taste.
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHiQX9cFuZClugQ5mPltFQzofun1U1Eigcy2R_ZhZVSdZ-9OLLevaJTUbhkLTMahPkO5uxLK5xWZ6kotbjjq50jMIkevwn49c7gEQeOYuusQYWm1IbuVP9JShYAQYwqp5jk523rbohyI/s1600/IMG_3766.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHiQX9cFuZClugQ5mPltFQzofun1U1Eigcy2R_ZhZVSdZ-9OLLevaJTUbhkLTMahPkO5uxLK5xWZ6kotbjjq50jMIkevwn49c7gEQeOYuusQYWm1IbuVP9JShYAQYwqp5jk523rbohyI/s400/IMG_3766.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A waiter dashes behind the counter. <br />
Lucky frog, lilies and sport trophy.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
When I finish, I pay the bill at the front, a lucky frog smiling at me, his mouth full of money. <span id="goog_1095278051"></span><span id="goog_1095278052"></span><br />
<br />
Driving home, a wave of scent and flavor wafts through my mouth and nose. Its lingering complexity surprises me, delights me. The memory of this pho haunts me in moments when comfort is needed. This is its healing secret.<br /><br /><a href="http://www.urbanspoon.com/r/13/170345/restaurant/East-Dallas-Lakewood/Vietnam-Restaurant-Bar-Grill-Dallas"><img alt="Vietnam Restaurant Bar & Grill on Urbanspoon" src="http://www.urbanspoon.com/b/logo/170345/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>Unknownnoreply@blogger.com84302 Bryan St, Dallas, TX 75204, USA32.7989314 -96.779263300000025-2.5686305999999988 -156.54488830000003 68.166493400000007 -37.013638300000025tag:blogger.com,1999:blog-6172436675364980538.post-34886076723850234292012-01-01T00:01:00.011-06:002012-01-04T19:42:51.831-06:00Aunt Sally Is Back And Goes Downtown<style>
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<div class="MsoNormal">
There’s an old Southern tale that says what you do on New Year’s
Day, you do all year long. Here’s hoping 2012 will find me in a more settled
state in order to focus on this blog. </div>
<div class="MsoNormal">
<br />
You see, when I started this blog, I had images of a quaint, mid-century house with
a large vintage kitchen. Unfortunately (or providentially), I recently sold my
cute mid-century house. Divorce takes its toll on one’s address. </div>
<div class="MsoNormal">
<br />
For the past several months, I’ve been terribly overwhelmed with sorting,
packing and moving. Overwhelming as well was the great sadness of leaving what
I had thought would have been the little dream cottage where a family would be
created and nurtured. I put a lot of work into that house, painting and
decorating, all in the hopes of creating memories for the family that never
came to be. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, now, I find myself in a cosmopolitan condo. Highway
sounds, not birds and frogs, lullaby me to sleep.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What about the new kitchen? To call it postage stamp size
would be an insult to postage stamps.<span style="mso-spacerun: yes;">
</span>I had been frustrated with my former kitchen, finding it too small for
someone who enjoys cooking as much as I do. I had hoped to find a new home with
an even larger kitchen. An old farmhouse with pantry enough to put up quart
upon quart of peaches to last the entire year suited my fantasies. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Who am I fooling? I’m not an Amish farmer’s wife with
fifteen children and a pressing need to put up enough food to see the family
through a freezing winter. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For that matter, who are any of us fooling? We build
kitchens that look more formal than a palace, spend tens of thousands of
dollars on them, only to eat out. In cleaning out the kitchen of a deceased relative, the pantry was full of canned goods, never used. There were
layers of expired dates, much like an archeological site.<span style="mso-spacerun: yes;"> P</span>lush
designer kitchens are filled with unused equipment and rotting food. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While I had hoped and planned to present Aunt Sally Good
Food in a quaint, vintage kitchen, nasty ol’ reality has left me with precious
little room. Discouraged, I almost abandoned this blog. Then, I realized, this
is a golden opportunity! Who has giant, $100,000 kitchens anyway? Only networks
and people who never use them.<span style="mso-spacerun: yes;">
</span>Most people have to make do with teeny, tiny kitchens. This is my
opportunity to discover new ways to do very much with very little. So, dear
friends, follow me as I try to figure out where everything will go and how to
cook while painting and unpacking.<span style="mso-spacerun: yes;">
</span>Tag along and together we’ll discover downtown Dallas gourmet joints.
Would your oh-so-cool auntie do anything less? After all, Aunt Sally Good Food
is less about the food and more about the story the food tells. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thus begins a
very urban chapter.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6172436675364980538.post-28590913087928904262011-02-09T20:35:00.001-06:002011-02-09T20:36:08.477-06:00Jane has a Cooking Show!!<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Hey Everybody!!<br />
<br />
Check out my friend, Jane Sterling!! She has her own cooking show now!!<br />
<br />
Scroll down the videos until you see <a href="http://ftc-i.net/">Entertain With Jane!</a> If you live in South Carolina, you can catch her on the FTC cable network. If not, check out<a href="http://www.youtube.com/user/JanePSterling"> her YouTube channel.</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/JlXFuLf0FUI?feature=player_embedded' frameborder='0'></iframe></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-40898241775858115862011-02-01T14:22:00.010-06:002011-02-01T16:45:13.945-06:00Sugarfree Hard Candy?<i>OK Sally as our resident professional chef
person....I need a personal favor....a sugarfree [clove] hard candy recipe so I
can make some...Can't find a recipe for hard candy without a ton of
sugar....and my good ole diabetic life won't let me unless i load up on
inaulin [sic]...Help Please!!!!</i><br />
<br />
<i>Jim </i><br />
<br />
Dear Jim,<br />
<br />
Well, I have bad news and good news.<br />
<br />
The bad news is that hard candy cannot be made without some sort of sugar product. <a href="http://www.exploratorium.edu/cooking/candy/sugar.html">Blame science. </a><br />
<br />
Reminiscing about high school science class, you'll recall sugar is C<sub>12</sub>H<sub>22</sub>O<sub>11</sub> or a combination of carbon and water. (OK.Reminiscing about high school science class probably doesn't make you
recall the chemical composition of sugar. You probably recall that cute blond in the next row. Work with me, Jim.) When water evaporates from sugar, it becomes harder due to it's carbon content. Get it? Carbon is hard, right?<br />
<br />
Sugar is make of tiny crystals. When a sugar-water solution is cooked, the water evaporates. Eventually, these tiny sugar crystals come together to form larger crystals. While molten, these large crystals can be molded. Once cooled, they become large hard crystals. That, Jim, is what a piece of hard candy is; a very large sugar crystal.<br />
<br />
Since candy making depends on sugar's structural foundation, most so-called sugar free candy contains a small amount of a sugar product, such as malitol, a sugar alcohol. You could make sugar-free hard candy from scratch from <a href="http://www.life123.com/food/candies-fudge/hard-candy/delicious-sugar-free-hard-candy-recipe.shtml">this recipe.</a> However, since malitol has the highest glycemic value of all sugar substitutes, this is something to run by your doctor.<br />
<br />
Sorry, Jim. I'm sure that's not what you wanted to hear. However, hard candy is a pain to make. Malitol is expensive. You probably would not save any money making it yourself. Do yourself a favor and buy it already made.<br />
<br />
I promised you some good news. Here it is. Sugar-free clove candy can be bought online - often for less money than it would take to make it. Here's a couple of sources.<br />
<br />
<a href="http://thecandyemporium.com/Plyleys/Sugar-Free/Plyley-39-s-Sugar-Free-Sweet-Clove/prod_304.html">The Candy Emporium</a><br />
<br />
<a href="http://www.stainedglasscandy.com/sugarfreeclovecandy.htm">Stained Glass Candy </a><br />
<br />
I hope that helps. If not, just remember you're sweet enough without sugar.<br />
<br />
Tastefully,<br />
<br />
Aunt SallyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-73677456494028213962011-01-11T14:16:00.001-06:002011-01-11T14:18:27.615-06:00Snow Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGj0ABe4UIpZzUQbuefBRS3d9LgEQcinYMdAaWCMcA4-7l_hvjduTT59lQSZvBUDWCSxkCpcGO-C_J2X4PHV-QhETlSnKYcz2B8lqKM4e_Id5UFqUna4QIWTPtFR8Bp8LBRWNro9NzQqE/s1600-h/Snow_ice_cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGj0ABe4UIpZzUQbuefBRS3d9LgEQcinYMdAaWCMcA4-7l_hvjduTT59lQSZvBUDWCSxkCpcGO-C_J2X4PHV-QhETlSnKYcz2B8lqKM4e_Id5UFqUna4QIWTPtFR8Bp8LBRWNro9NzQqE/s640/Snow_ice_cream.jpg" width="640" /></a></div>
Ben in North Carolina wrote back after trying the <a href="http://auntsallygoodfood.blogspot.com/2011/01/homemade-hot-chocolate.html">hot chocolate recipe</a>. Now, he wants some snow ice cream to go with his hot chocolate. I can't blame him. What a great combination!<br />
<br />
<i>Dear Aunt Sally,</i><br />
<i><br /></i>
<i>Absolutely Delicious! Made <a href="http://auntsallygoodfood.blogspot.com/2011/01/homemade-hot-chocolate.html">the recipe with the truffles</a>. It is like dessert in a cup. Used mostly sugar free
ingredients. Thank you, Aunt Sally. In the near future since Wilmington
has between 4-6 inches of snow; how about a recipe for snow cream!</i><br />
<br />
<i>Ben in North Carolina </i><br />
<br />
Dear Ben,<br />
<br />
Thank you for your kind compliment! I only wish I could see Wilmington in the snow. It's such a beautiful place.<br />
<br />
A snow ice cream recipe is merely a suggestion.
The exact amounts depend upon taste and the density of the snow.
The one constant is the snow must be freshly fallen and clean.<br />
<br />
This is
the basic recipe. Adjust to your tastes. Low calorie sweetener may be substituted for the sugar. Adjust sweetener amounts according to package instructions.<br />
<br />
Fondly,<br />
<br />
Aunt Sally<br />
<br />
<b>Snow Ice Cream</b><br />
1 gallon freshly fallen snow<br />
1 cup milk or cream<br />
1/2 cup white sugar<br />
1 teaspoon vanilla<br />
<br />
Place snow in large mixing bowl.<br />
<br />
In another bowl, stir together the milk, sugar and vanilla.<br />
<br />
Gently pour over the snow and stir to combine. Taste and adjust ingredients to your liking. Serve immediately. <br />
<br />
<b>Variations</b><br />
Follow the above recipe, but change the ingredients to one of the variations listed below. <br />
<br />
<b>Dream Snow Ice Cream</b> (tastes like a Dreamsicle)<br />
1 gallon freshly fallen snow<br />
1 cup milk or cream<br />
1/2 cup white sugar<br />
1 teaspoon vanilla<br />
1 - 2 teaspoons grated orange rind <br />
<br />
<b>Maple Snow Ice Cream</b><br />
1 gallon freshly fallen snow<br />
3/4 cup milk or cream<br />
1/4 cup maple syrup<br />
<br />
<b>Fruity Snow Ice Cream</b><br />
1 gallon freshly fallen snow<br />
3/4 cup milk or cream<br />
1/4 cup fruit syrup (strawberry, peach, blueberry, lingonberry, etc.)<br />
<br />
<b>Chocolate Snow Ice Cream</b><br />
1 gallon freshly fallen snow<br />
3/4 cup milk or cream<br />
1/4 cup chocolate syrup<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a7ca5qWN35M5Q1vG2QzLG4nnbuW6G8JdGoPsIW6VogtMKVA3RhZEWhiQRQ5LvYmlbGKA2v1mcXib0m29_OuAbE5dfzX0Z6_CvUnwZyehc_hANYL1NTMOUSc8VRwF56N5e4IpJGX50MU/s1600-h/Cactus+in+Snow.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a7ca5qWN35M5Q1vG2QzLG4nnbuW6G8JdGoPsIW6VogtMKVA3RhZEWhiQRQ5LvYmlbGKA2v1mcXib0m29_OuAbE5dfzX0Z6_CvUnwZyehc_hANYL1NTMOUSc8VRwF56N5e4IpJGX50MU/s400/Cactus+in+Snow.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My yard: Snow on Cactus and Yucca</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6172436675364980538.post-15618394402677728962011-01-10T13:59:00.005-06:002011-01-11T14:05:49.848-06:00Homemade Hot Chocolate<i>Dear Aunt<span class="UIStory_Message"> Sally, </span></i><br />
<br />
<i><span class="UIStory_Message">Do you have a recipe for Homemade Hot Chocolate?</span></i><br />
<br />
<span class="UIStory_Message"><i>Ben in North Carolina </i></span><br />
<span class="UIStory_Message"><br /></span><br />
<span class="UIStory_Message">Dear Ben,</span><br />
<br />
<span class="UIStory_Message">But of course!
<span class="UIStory_Message">First, we need some definitions. Hot cocoa is made with cocoa powder and is less rich. Hot chocolate is made with melted chocolate and is the sweetest, smoothest thing this side of heaven. For you, my dear friend, I will give you </span><span class="UIStory_Message">only </span><span class="UIStory_Message">the very best -- Hot Chocolate!</span><br />
<br />
<span class="UIStory_Message">Hot chocolate is based on ganache. Ganache is nothing more than hot cream poured over chocolate, then stirred to blend. This simple mixture can be turned into frosting, glaze, pastry filling or chocolate truffles. You know that creamy center in boxed chocolates? That's ganache. </span><br />
<span class="UIStory_Message"><br /></span>
<span class="UIStory_Message">To make hot chocolate, take two ounces ganache (or to taste) and place in a mug. Heat one cup milk over medium heat, being careful not to scorch. Pour hot milk over ganache, stir and enjoy.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjr5j9mPpgKmHwIKWmqnBCm66V3KYsfi99qAZW-ArlV1tEUUdrR9kwECfrEueSM04iXPJJsnusHxQ_ODX9cJ_4VPY-g9ZnfYpmV7AQFj32DhEUQQ9PS9wtAuANysnOwqqrZIRTpxENXe8/s1600/IMG_0503.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjr5j9mPpgKmHwIKWmqnBCm66V3KYsfi99qAZW-ArlV1tEUUdrR9kwECfrEueSM04iXPJJsnusHxQ_ODX9cJ_4VPY-g9ZnfYpmV7AQFj32DhEUQQ9PS9wtAuANysnOwqqrZIRTpxENXe8/s320/IMG_0503.JPG" width="320" /></a></div>
<br />
<span class="UIStory_Message">Not in the mood to make ganache? No problem! Just pop over to the store and pick up chocolate truffles. This time of year, they can be found on sale just about anywhere, including drug stores and groceries. Take about two ounces of truffles </span><span class="UIStory_Message"> (or to taste) </span><span class="UIStory_Message">and chop coarsely. Then, pour hot milk over, stir and enjoy. </span><br />
<span class="UIStory_Message"></span><br />
<span class="UIStory_Message">To make a larger batch, heat milk on stove and add truffles to the milk in the pan. Increase amounts accordingly. </span></span><br />
<span class="UIStory_Message"><span class="UIStory_Message"> </span><br />
<span class="UIStory_Message"><span class="UIStory_Message">
Fondly, </span></span><br />
<br />
<span class="UIStory_Message"><span class="UIStory_Message">Aunt Sally</span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-28226806793380423512010-12-24T15:08:00.000-06:002010-12-24T15:08:27.995-06:00Sift Without a Sifter?<i>Dear Aunt Sally Good Food, </i><br />
<br />
<i>I don't have a flour sifter. Is there a way to sift flour without one? Thank you!
</i><br />
<i><br /></i><br />
<i>Lisa</i><br />
<br />
Dear Lisa,<br />
<br />
You're in luck! You don't need a sifter. Recent improvement in flour production have eliminated the need to pre-sift four. Simply stir up the flour with a spoon, then gently pour it into your measuring cup. Do not pack. Level the surface and you're done!<br />
<br />
If you need to sift several dry ingredients together, simply place all dry ingredients into a bowl and stir to combine. A wire whisk makes easy work of this.<br />
<br />
Remember, the most important thing is to not pack it down.<br />
<br />
Culinarily yours,<br />
<br />
Aunt SallyUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-6172436675364980538.post-55841965227738456092010-12-23T10:09:00.001-06:002011-01-10T15:06:59.261-06:00Fudging on Fudge?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aJlgxkBQ5T52q8_NUnvpCc5rmFkm-OfQIChEl4Vqyebpc3qlKmhCqKEVQ2-Glud2X-zxHaw8CP9N6QLOEoOFipryk9VOYA-H59I27s9qbYlLne90k0UMOAksPYsf_XUzJuGezpgcSsQ/s1600/IMG_0131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aJlgxkBQ5T52q8_NUnvpCc5rmFkm-OfQIChEl4Vqyebpc3qlKmhCqKEVQ2-Glud2X-zxHaw8CP9N6QLOEoOFipryk9VOYA-H59I27s9qbYlLne90k0UMOAksPYsf_XUzJuGezpgcSsQ/s320/IMG_0131.jpg" width="240" /></a></div>
<br />
<br />
<i>Dear Aunt Sally Good Food,</i><br />
<br />
<i><span data-jsid="text">Here is a question. This holiday season, I have
tried some new fudge recipes. I follow the instructions but when I
try to cut the fudge it is not solid enough to cut even when it sits
over night in the refrigerator or put it in the freezer. What I am I
doing wrong Aunt Sally? </span></i><br />
<br />
<i><span data-jsid="text">Frustrated dessert maker - Dallas</span></i><br />
<br />
<br />
Dear Frustrated,<br />
<br />
The culprit could be the recipes or you might not be following them as closely as you think.<br />
<br />
A definition first. Real fudge is not the candy made with marshmallow creme and chocolate. That might be tasty, but it is not fudge. Real fudge is a form of fondant or crystalline candy. It is the formation of fine crystals that gives fudge its creamy texture. This is where science comes in.<br />
<br />
Crystalline candy depends on perfect timing and exact ingredients. Substituting, say, brown sugar for white sugar will add too much moisture, since brown sugar contains more water. Corn syrup acts as a crystal inhibitor, slowing down the crystallization process. Leaving it out will upset the crystallization process. Adding too much alcohol can disturb the process, too. Beating the fudge before it cools, or beating with an electric mixer, will make large crystals resulting in grainy fudge that never sets. Use a wooden spoon and lots of elbow grease instead. Check temperatures with a thermometer. For more detailed information, check out <a href="http://www.exploratorium.edu/cooking/candy/fudge-story.html">San Francisco's Exploratorium. </a><br />
<br />
Meanwhile, try the recipe for the prize winning fudge you see above. That picture was taken moments after winning a ribbon at The State Fair of Texas. The recipe is from the Joy of Cooking.<br />
<br />
Tastefully yours,<br />
<br />
Aunt Sally<br />
<br />
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<br />
<div class="MsoNormal">
<b>Fudge Cockaigne</b> (from Joy of Cooking)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bring to a boil in a large heavy pan:</div>
<div class="MsoNormal" style="text-indent: 0.5in;">
<b>1 cup minus 1-tablespoon milk</b></div>
<div class="MsoNormal">
Remove from heat and stir until dissolved:</div>
<div class="MsoNormal" style="margin-left: 0.5in;">
<b>2 cups sugar</b></div>
<div class="MsoNormal" style="margin-left: 0.5in;">
<b>1/8 teaspoon salt</b></div>
<div class="MsoNormal" style="margin-left: 0.5in;">
<b>2 ounces grated unsweetened
chocolate</b></div>
<div class="MsoNormal">
Bring to a boil and cook 2 to 3 minutes until the steam
washes down from the sides of the pan any crystals which may have formed.</div>
<div class="MsoNormal">
<span style="color: red;"><br /></span></div>
<div class="MsoNormal">
Uncover, reduce heat and cook without stirring to the
soft-ball stage, 234º.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove from heat without jostling or stirring. Cool the
candy to 110º. You may hasten this process by placing the hot pan in a larger
pan of cold water until the bottom of the pan has cooled.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add:</div>
<div class="MsoNormal" style="margin-left: 0.5in;">
<b>4 tablespoons butter</b></div>
<div class="MsoNormal" style="margin-left: 0.5in;">
<br /></div>
<div class="MsoNormal">
Beat fudge partially.
Add:</div>
<div class="MsoNormal" style="margin-left: 0.5in;">
<b>1 teaspoon vanilla</b></div>
<div class="MsoNormal" style="margin-left: 0.5in;">
<br /></div>
<div class="MsoNormal">
Then beat until it begins to lose its sheen. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the fudge into a buttered pan. Cut into squares before
it hardens.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6172436675364980538.post-28436603713104756972010-12-22T19:03:00.001-06:002010-12-22T19:04:13.557-06:00Crustless Pumpkin Pie?<i>Dear Aunt Sally Good Food,</i><br />
<i><br />I'm sure you're the right friend for this question!<br /><br />Can I
make pumpkin pie filling and just bake it in a pan like brownies instead
of baking it in a crust? It's for a holiday party so I don't have time
for a practice run... </i><br />
<br />
<i>Erica </i><br />
<br />
Dear Erica,<br />
<br />
Sure. It's basically a pumpkin custard. Be sure to butter the inside of the pan so the pumpkin custard will come out. <br />
<br />
It
will cook more evenly if you put the pumpkin custard pan inside another
pan. Fill the outer pan with hot water so that the water comes up to
the height of the custard inside the inner pan. If it's not exactly the same height, it'll
be fine, but get as close as possible. The hot water acts as a buffer,
ensuring even heating of the custard. Follow your pie recipe for the time and temperature. <br />
<br />
<br />
Have fun cooking!<br />
<br />
Aunt Sally<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-84620176625539930092010-12-22T10:51:00.000-06:002010-12-22T10:51:29.088-06:00Send Your Holiday Cooking QuestionsDo you have holiday cooking questions? Send them my way and I'll answer them on the blog.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-83478036605509577652010-10-14T00:07:00.001-05:002010-10-14T00:08:40.085-05:00Next Food Network Star Audition - 2010<br />
<object height="295" width="480"><param name="movie" value="http://www.youtube.com/v/-dRJhGmqUr8?fs=1&hl=en_US">
<param name="allowFullScreen" value="true">
<param name="allowscriptaccess" value="always">
<embed src="http://www.youtube.com/v/-dRJhGmqUr8?fs=1&hl=en_US" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash" height="295" width="480"></embed></object> <br />
<br />
Yessiree. I'm auditioning again.<br />
<br />
This very fruitcake won a ribbon at the Texas State Fair!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-15425699574278874132010-09-15T11:15:00.003-05:002010-09-15T15:56:42.725-05:00Common Threads, Labor and Watermelon Rind Preserves<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3csf9w9AHi2vfrnRQFW8mciGvENr4c2mZ_iv5ViaJDfjc6-w9s-Uk6-SHwiDUCC0gtm-VLjcdN5B2b8W2JDPR4Ok4SbVELtUWjZxaotWebo-aFK15IFjC4bWPSgF8dcuXYig6gVes4M/s1600/chai-spiced-w-rind-preserve.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3csf9w9AHi2vfrnRQFW8mciGvENr4c2mZ_iv5ViaJDfjc6-w9s-Uk6-SHwiDUCC0gtm-VLjcdN5B2b8W2JDPR4Ok4SbVELtUWjZxaotWebo-aFK15IFjC4bWPSgF8dcuXYig6gVes4M/s640/chai-spiced-w-rind-preserve.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chai Spiced Watermelon Rind Preserves with quilting fabric</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Waxahachie, TX</td></tr>
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Labor Day last week was one of those early fall days when
the sunshine sparkles and the wind cools. I spent it in Waxahachie, Texas, a charming
small town just south of Dallas. </div>
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Downtown Waxahachie’s century old buildings house shops and
restaurants. Just outside the town square is <a href="http://www.commonthreadsquilting.com/">Common Threads Quilting,</a> a store specializing
in nineteenth century reproduction fabric. I went to pick up some quilting supplies to make my first
quilt.</div>
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Being in the play, <a href="http://en.wikipedia.org/wiki/Quilters_%28musical%29">Quilters</a>, has made me think about how our
great grandmothers lived. Their greatest capital was hard work. They took
scraps of scraps and turned them into practical artistry. </div>
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Watermelon rind preserves are like that too. The pale green
rind we throw away today was a treasure to our ancestors. Virtually tasteless,
watermelon rind absorbs the flavor in which it is cooked. It becomes a blank
canvas for creativity. </div>
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Last year, I won a ribbon at the <a href="http://www.bigtex.com/sft/">State Fair of Texas</a> for
<a href="http://auntsallygoodfood.blogspot.com/2009/11/watermelon-rind-preserves-great-friends.html">Watermelon Rind Preserves.</a> Long a holiday tradition in our family, the recipe
has been handed down for at least three generations. They were special because
we knew how much labor was involved in the making. Watermelon rind preserves
are tempting on ice cream, on freshly baked biscuits or straight from the jar.</div>
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I just won another ribbon for these preserves. This year, I
made Chai Spiced Watermelon Rind Preserves. Chai spice blend is hard to
describe, but never forgotten. The blend of cinnamon, ginger, fennel, cloves
and cardamom is both exotic and familiar.
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After visiting the quilt shop, I took a stroll through
Getzendaner Memorial Park. I brought a jar of preserves, hoping to find the
right spot to photograph them. A
log had fallen conveniently into a ray of sunshine. Perfect!</div>
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Fabric scraps, watermelon rind and a fallen dead log. Buried
within all these seemingly worthless discards lies buried treasure. Labor is
the key to unlock their practical artistry. </div>
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<b>Chai Spiced Watermelon Rind Preserves</b></div>
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Rind of watermelon</div>
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Alum </div>
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Water</div>
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For each pound rind:</div>
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1 cup water</div>
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1 pound sugar</div>
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1 teaspoon vanilla extract</div>
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1 tablespoon fennel seeds</div>
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12 whole cloves, (or enough for two per jar)</div>
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6 green cardamon pods (or enough for one per jar)</div>
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6 cinnamon sticks (or enough for one per jar)</div>
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6 thin slices ginger, (or enough for one per jar)</div>
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6 black peppercorns, (or enough for one per jar)</div>
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Remove soft flesh and dark green skin from watermelon. Chop watermelon rind into cubes.
(One-half to one inch. Depending on your preference.)</div>
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Weigh rind.
Soak rind in alum water, using 2 teaspoons alum to one-quart water. Make
enough alum water to cover rind. Soak one hour. </div>
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Drain, cover in ice water. Soak another hour. Drain.</div>
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Place in large pot. Cover with fresh water. Boil 1½ hours.
Drain again.</div>
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Place required amount of sugar and water in clean pot. Cook 5 minutes to make a syrup.</div>
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Add melon rind, and cook until tender. Add vanilla extract.</div>
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Pack into sterilized jars. Divide spices evenly among
jars. Process in hot water bath,
10 minutes for ½ pints, 15 minutes for pints.</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6172436675364980538.post-2365691843216843032010-09-01T16:53:00.001-05:002010-09-15T12:49:56.811-05:00My Oven Has A 'Tude<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSjWgN5IVBcZUxkwyRt2L1PLR3eX0vmmuaQT436iaVO0RyyhpdFJxExmI4JEWWccdbKaVL0ZZjHJHpkqNmrSnkNsOReDIMiHAuPvKeuiivEFAHokUzyxPiiHRO6qwSciCg5CR8SU_vks/s1600/IMG_2694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSjWgN5IVBcZUxkwyRt2L1PLR3eX0vmmuaQT436iaVO0RyyhpdFJxExmI4JEWWccdbKaVL0ZZjHJHpkqNmrSnkNsOReDIMiHAuPvKeuiivEFAHokUzyxPiiHRO6qwSciCg5CR8SU_vks/s320/IMG_2694.JPG" /></a></div>
<br />
<br />
After searching for over a YEAR, I finally found a replacement coil for my oven!!! My very, very favoritest electrician, Chris Martinez, just installed it!! Woot! Woot!! Yeah, that's right. My oven is making a cool dude face cuz Mr. Oven is so hot! I see the future and there are cookies in it!!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-2784999854472458492010-08-31T15:30:00.000-05:002010-08-31T15:30:25.776-05:00Shakespeare, Roosters and Prairie Womenfolk<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv_gkeQnYuALHuhyphenhyphenU7spQfIT33kxFCxKBCiagaZWENdNkSH-idzWGCJSDD_oOFivC5C8DKlOSV68llgLqGyj0Eo_RBS2LAqks7uEDn4eJW8umlg4tKO2SILBAIHf7bgbUa2FfVRmmYqc/s1600/IMG_2572.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv_gkeQnYuALHuhyphenhyphenU7spQfIT33kxFCxKBCiagaZWENdNkSH-idzWGCJSDD_oOFivC5C8DKlOSV68llgLqGyj0Eo_RBS2LAqks7uEDn4eJW8umlg4tKO2SILBAIHf7bgbUa2FfVRmmYqc/s320/IMG_2572.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me backstage gettin' all Shakespeare-y</td></tr>
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You caught me. I’ve been a bad girl. I haven’t been writing much, have I? Well, there’s a very good excuse. I’ve been cast in several plays back-to-back. <br />
<br />
First, there was <a href="http://www.shakespearedallas.org/">Shakespeare Dallas’</a> production of Cymbeline. I played Helen, lady in waiting to Princess Imogen (Jo Schellenberg). Me? Playing the part of a subservient lady in waiting? Now, THAT’S acting. Jo kept us well supplied with beef jerky backstage. It’s the perfect snack for actors; it’s high protein and doesn’t spill on our costumes.<br />
<br />
<br />
<a href="http://www.shakespearedallas.org/">Shakespeare Dallas</a> is more of a family than an acting company. We had plenty of cast party suppers. Yeah. I know. I should have gotten recipes and taken pictures. My bad. Then again, the actors' recipes were probably closely guarded secrets. Chris Hury, who played Posthumous Leonatis, made wild boar empanadas and deer sausage for the cast parties. There’s something about a man who hunts his own food that makes it a little intimidating to ask for a recipe. Intriguing, but intimidating.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wT5W3mjbOsco7mKAAyNkKQ7T5z6z1CTVqDYNt9MPDVHn6yI0Mp-RTFEcVwdklk3JD42WU1dCw-eNBXt1OS0Se_K2guGrK161JSBbKcY3rZ1DaJ3P7N4kAxXDG1kW9DDtu_fk-ePT1dY/s1600/HD-Brewster.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wT5W3mjbOsco7mKAAyNkKQ7T5z6z1CTVqDYNt9MPDVHn6yI0Mp-RTFEcVwdklk3JD42WU1dCw-eNBXt1OS0Se_K2guGrK161JSBbKcY3rZ1DaJ3P7N4kAxXDG1kW9DDtu_fk-ePT1dY/s320/HD-Brewster.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hat played by esteemed character actor, Brewster the Rooster</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Then, in Art Centre Theatre’s production of Hello Dolly, I played blind-date-from-hell, Ernestina Money. Oh, the torture I inflicted on poor Horace Vandergelder (Doug Johnson). There are a lot of poultry references in the Harmonia Garden scene, so I made a rooster hat to wear. Yep. A rooster hat. Ladies of the Belle Epoche era put a lot of bird parts on their hats. Fashion. Humph. Go figure. Brewster the Hat Rooster and the intoxicating scent of the nearby fried chicken restaurant left me craving chicken every night.<br />
<br />
So, what on earth have I been cooking? Not much really. With such a busy schedule, I resorted to packaged pimento cheese spread. Don’t hate me. OK. OK. OK. I promise I’ll do better next time. Off to the <a href="http://www.dallasfarmersmarket.org/">Dallas Farmers Market </a>to stock up on produce.<br />
<br />
Now, I’m in rehearsals for the musical, <a href="http://www.fumcdal.org/music_rotunda_quilters.htm">Quilters</a>. It’s about living on the prairie in the 1800’s – from a female point of view. It’s made me curious to explore the food made by these strong, resourceful women. Perhaps a big pot of Cowboy Beans is in order. That’s how a food blogger should act.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-74689385011455447722010-04-03T19:03:00.002-05:002010-04-03T19:17:02.631-05:00What is this thing?<div class="separator" style="clear: both; text-align: center;">
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<br />
What is this thing? It was in the Easter candy section of CVS Pharmacy. It must be something Easter-y, but what? The Blue Easter Earless Bunny Blob? The Easter Biomorphic Ooze? The Easter Cushy Iceberg? The Easter Crazed Evil Eyed Godzilla?<br />
<br />
Here's a closer view. The Easter Marshmallow Laura Palmer?<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceOfUk9rUhzUKcU10_MxTNXxUxbVwhgmCgmqy0_qMM6hA21Hk7ZxyCZ_8dIwPKKC3wMiZ27l14QYuesB3mGqLAZa46rV3r0uTuU5SiVTj0KO-7oogMuKgWn6yJ13cRhTEKpX-0AF3ZyY/s1600/easter-blob2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceOfUk9rUhzUKcU10_MxTNXxUxbVwhgmCgmqy0_qMM6hA21Hk7ZxyCZ_8dIwPKKC3wMiZ27l14QYuesB3mGqLAZa46rV3r0uTuU5SiVTj0KO-7oogMuKgWn6yJ13cRhTEKpX-0AF3ZyY/s320/easter-blob2.jpg" /> </a></div>
<br />
<br />
I bit the darn thing. It tasted kinda, sorta reminiscent of blueberry flavoring with extra chewy undertones.<br />
<br />
Can you tell what it is? Whatever it is, Happy Blue Bunny Biomorphic Oozy Iceberg Godzilla Day. May it be filled with extra chewiness.<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6172436675364980538.post-10012671975779731492010-03-10T18:56:00.001-06:002010-03-10T18:57:17.642-06:00Alder Smoked Golden Trout<i>Dear Auntie,</i>
<i> </i><br />
<br />
<i>I bet you do a mighty fine fish, what's your very favorite way to do fish?</i><br />
<br />
<i>Lisa </i><br />
<br />
Dear Lisa,<br />
<br />
Ages ago, my friend, Shelley, came over for lunch. I took a golden trout,
stuffed it with fennel, scallops, balsamic vinegar, then smoked it over
alderwood. Nummers!<br />
<br />
Enjoy!<br />
<br />
Auntie<br />
<br />
<b>Alder Smoked Golden Trout</b><br />
<br />
1 whole golden trout <br />
¼ cup fennel chopped fine<br />
¼ cup shallot chopped fine<br />
¼ cup balsamic vinegar, reduced 1 Tbsp*<br />
1 tsp thyme <br />
¼ lb bay scallops <br />
salt & pepper to taste <br />
<br />
Debone fish, and butterfly. (You fishmonger can do this for you.) <br />
<br />
Place vinegar in saucepan with the sprig of fresh thyme. Reduce to 1 tablespoon. Remove thyme. Brush inside of fish with reduction. <br />
<br />
Mix fennel, shallot, scallops, salt and pepper. Place in cavity of fish. Skewer opening of fish and lace together with butcher’s twine. Place fish in stove top smoker with alder chips. Smoke according to manufacturer's directions until internal temperature reaches 140º. Remove from heat. Let rest 5 minutes (Carry over heat will raise the temperature to 145º.) <br />
<br />
Remove skewers and twine and serve. Makes 2 -3 servings. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-2858165577343471322010-03-02T13:48:00.000-06:002010-03-02T13:48:23.697-06:00Election DayI remember as a child, my Dad taking me with him to vote. Imagine my surprise when Mom was there as an election worker! I thought Mom must be the most wonderful woman in the world. She helped elect a President!! Wow. That impression has never changed. :-)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-75013846402522785242010-02-21T10:27:00.001-06:002010-02-21T10:31:04.364-06:00Ain't No Sunshine<br />
It's a rainy day in Dallas. Here's a little homemade video from yours truly. Enjoy.
<object height="224" width="400"><param name="allowfullscreen" value="true" />
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<embed src="http://www.facebook.com/v/1330445216589" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="396"></embed></object>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-2947223668045283182010-02-18T22:11:00.003-06:002010-02-18T22:20:26.598-06:00Onion Marmalade<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_1266548809037"></span><span id="goog_1266548809038"></span>What's that?! Onion Marmalade?!<br />
<br />
Yes. Onion Marmalade.<br />
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We often think of marmalade as a sweet citrus spread. Actually, marmalade refers to its preparation method. Bits of rind are embedded in clear jelly. In this case, the jelly is tart and savory.<br />
<br />
Use this as a spread for sandwiches or as an accompaniment to meats. This is the spread used in the <a href="http://auntsallygoodfood.blogspot.com/2010/02/charcuterie-plate-sighing-and-almost.html">charcuterie plate</a>.<br />
<br />
<br />
<b>Onion Marmalade</b><br />
<br />
1 tablespoon butter<br />
3 medium yellow onions, sliced<br />
¼ cup dark brown sugar<br />
½ cup balsamic vinegar<br />
½ cup apple cider vinegar<br />
pinch each: allspice, clove, ginger, cinnamon, pepper and salt <br />
<br />
Melt butter in large skillet over medium low heat. Add onions. Cover and cook until onions are translucent, but not brown. Uncover. Add remaining ingredients. Stir. Cook, uncovered, until thickened.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-67889916304216334942010-02-10T13:30:00.007-06:002010-02-18T22:13:02.224-06:00Charcuterie Plate, Sighing and Almost<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81LzoFOsbWE6wgI4a0QSN87Rtmvt1PI85JYgQ5UhUInmLZZIBKBoBpHVhl3gN7LYPFA-F3Oad569-yzMza_b_LcI4mGl86Z1j7gpHp4EwxSYH1sHcwN1uAILKOgtlWC9qPSTfG-hnFTI/s1600-h/charcuterie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81LzoFOsbWE6wgI4a0QSN87Rtmvt1PI85JYgQ5UhUInmLZZIBKBoBpHVhl3gN7LYPFA-F3Oad569-yzMza_b_LcI4mGl86Z1j7gpHp4EwxSYH1sHcwN1uAILKOgtlWC9qPSTfG-hnFTI/s400/charcuterie.jpg" width="400" /></a></div>
Recently, I auditioned for a nationally televised cooking show. (I'm under contract to keep my trap shut as to the name of said show.) For the audition, each of us had to bring a dish that exemplified our cooking skill. I brought a charcuterie plate.<br />
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"Charcuterie" comes from the French word for pork butcher. A charcuterie plate is a dish of selected meat items with accompaniments. It demonstrates the chef's skill in preparing meat. What better dish to bring to this audition?<br />
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Going clockwise from the top left, the items in my charcuterie plate were Chicken Liver Pate Mousse with <a href="http://auntsallygoodfood.blogspot.com/2010/02/onion-marmalade.html">Onion Marmalade</a>, Creole Mustard in Citrus Bowl, Pink Pickled Egg with Pink Peppercorns and 18 - Month Aged Cheese, Cactus Pickles, Baguette. I made everything in the photo except the glass jar and cutting board.<br />
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Yeah. I seriously considered making the cutting board, too. (Who you callin' obsessive???)<br />
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At the audition, the chef who tasted my dish loved it! They gave me a callback! However, they never called again. Almost, but not quite. *Sigh* Their loss is your gain, my friends. I'll be posting recipes for your culinary enjoyment. Nyah. So there, Ms. Casting Director.<br />
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Maybe I should have made the cutting board, after all. Drat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6172436675364980538.post-35580496393602034782010-01-21T22:01:00.000-06:002010-01-21T22:01:24.787-06:00Cooking Pizza In the Fireplace<div class="separator" style="clear: both; text-align: center;">
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Check it out!! Make it and Mend it published my <a href="http://www.makeitandmendit.com/2010/01/19/cooking-pizza-in-the-fireplace/">article.</a><br />
<br />Unknownnoreply@blogger.com1