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November 27, 2007
the fate of six rotisserie chicken drumsticks
I. two disappeared the night they arrived at my place. They became part of my nice dinner. appetizer - onion rings; soup - hearty ham and veggie; ciabetta bread; steamed french green beans; two drumsticks with extra Italian seasoning; dissert - cannoli; drink - milk.
II. I used two drumsticks for lunch. I teared and shred the meat. julienne 10 mini sweet peppers (5 green, 2 orange and 3 red ones). stir fry green onion, ginger and chicken in pan with island teriyaki sauce (plus a little bit soy sauce and cooking wine). I run out of garlic, otherwise it wouldn't be a bad idea to put some in. finally add the peppers and season with fresh ground black peppers.
III. I plan to use the last two for the chicken pasta (recipe posted before).
Posted by renh at 11:20 PM | Comments (0)
hazelnut cookie
cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate
Preheat oven to 350 degrees F.
Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
Lower oven to 325 degrees F.
Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.
Posted by renh at 03:49 PM | Comments (0)
November 24, 2007
Russian Cherry Teacakes
1 cup unsalted butter
1/2 cup confectioners' sugar, plus more for rolling
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
1/2 cup candied glace cherries, chopped
Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.
Preheat the oven to 400 degrees F.
Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.
While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.
Posted by renh at 11:52 AM | Comments (0)
almond shortbreads
1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten
Special equipment: 9-inch tart fluted pan with a removable bottom
Preheat oven to 325 degrees F.
Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)
Serve. Store in a tightly sealed container for up to 5 days.
Posted by renh at 11:51 AM | Comments (0)
celery and shrimp dumpling
4 dried shiitake mushroom rehydrated, small diced/minced
about 1 cup of cooked cocktail shrimp, minced
some minced ginger
mix these together,
season with salt, sugar, vegetarian oyster sauce, sesame oil, a little bit seafood seasoning and 鸡精.
prepare about 2 cups of small diced/minced celery stalks
make dumpling dough and wrap
combine celery with shrimp mixture, and use as filling
Posted by renh at 11:28 AM | Comments (0)
Butter and Jam Thumbprints
3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
-------------------------------
I just made the cookies. I altered the recipe. I melted the butter and did not use the mixer. the butter and sugar mixture did not turn out as fluffy. I used the black currant preserve. I use 1/2 cup extra flour. the taste was good. I might have added too much baking soda. I feel like more flour might help to improve the shape of the cookie in the future. all in all, not bad.
Posted by renh at 11:28 AM | Comments (0)
November 17, 2007
quote
to make money thet didn't have and didn't need, they risked what they did have and did need. and that's foolish.
Posted by renh at 04:26 PM | Comments (0)
November 12, 2007
california roll
3 1/3 cups rice
5 1/3 tablespoons vinegar
5 tablespoons sugar
3 tablespoons salt
10 sheets seaweed, halved
1/2 pound imitation crab, cut into long, thin pieces
1/4 cup mayonnaise
1 cucumber, peeled, seeded, and julienne
1 avocado, peeled, seeded, and cut into long, thin pieces
Sesame seeds
Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.
You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.
Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.
Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients.
Posted by renh at 12:36 AM | Comments (0)
November 11, 2007
Thyme Popovers
Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Serve hot.
Posted by renh at 10:58 PM | Comments (0)
shrimp scampi
Linguine with Shrimp Scampi
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Posted by renh at 10:44 PM | Comments (0)
steamed coconut custard
14 ounce coconut milk
2 tablespoons sugar
3 eggs, beaten
4 ripe bananas
salt
beat eggs
stir eggs, milk, and suggar together (with a pinch of salt)
put in chopped bananas (small pieces)
tear and put in 3 pieces of stale whole wheat bread
put in some frozen blueberries
on top put some orange zest
steam the dish with foil cover for one hour
I love the aroma from this dish when it's just out of the steamer. I left out the cellophane noodles, because it is utterly bizzare for me to have cellophane noodles in desserts.
Posted by renh at 12:54 AM | Comments (0)
November 10, 2007
WB letter
I read the WB 2006 letter. It's 23 pages long. not the typical formal and dry annual report. i actually enjoy reading it. The joke about two men looking their wives in the supermarket was really funny. I think he is an old wise guy. The younger generation should learn something from him.
youtube did not disappoint me. I'll finish the work and watch the 90min video. keep motivated.
Posted by renh at 01:53 PM | Comments (0)
November 08, 2007
"I think we are at a moment of economic crisis stemming from four key areas: falling housing prices, lack of confidence in creditworthiness, the weak dollar and high oil prices," Schumer said. "Each of these problems alone would be enough of a threat to our economic well-being. But taken together, they are essentially the four horsemen of economic crisis."
Posted by renh at 11:04 AM | Comments (0)
November 05, 2007
Oct
1:02 458 cal 40% fat max 180 avg 147
0:48 319 cal 45% fat max 163 avg 138
0:59 414 cal 40% fat max 178 avg 143
0:53 377 cal 40% fat max 177 avg 150
1:04 428 cal 45% fat max 198 avg 140
1:00 437 cal 40% fat max 180 avg 145
1:00 378 cal 50% fat max 187 avg 134
Posted by renh at 09:18 PM | Comments (0)
guide
The 20s
Rx: 30 minutes of weight training followed by 30 minutes of cardio 3x a week, plus 45 to 60 minutes of straight cardio 3x a week. One day of rest.
The 30s
Rx: One hour of circuit training (cardio and resistance) 4x a week, plus at least one day of cardio for 45 to 60 minutes at a high intensity. Take one day off.
The 40s
Rx: One hour of weight training 3 days a week if you do your whole body at once (4 days for half an hour if you split it up), plus 45 minutes of cardio 5 days a week (it's more than in the 20s and 30s but with less impact and intensity). Take one day off.
The 50s
Rx: 4 to 6 cardio sessions a week, 20 to 40 minutes each, with an intensity that lets you answer a simple question but not chat, plus half an hour of weight training twice a week, 8 to 12 repetitions of each exercise, or 15 to 20 using lighter weights. Always stretch afterward.
The 60s
Rx: 3 days a week of challenging but not exhausting cardio, such as a slow jog, plus 3 days of weight training, using lighter weights and slower, more controlled movements combined with slow, sustained stretching. Walk whenever possible, and do daily balance exercises.
Posted by renh at 09:09 PM | Comments (0)
from marketplace money two cents blog
Q: Is there any downside to increasing one's line of credit besides the inherent psychological boost of the upper spending limit? Will increasing my credit limit hurt, help, or have no effect on my credit rating? I recently called in to my card service provider... and was given the option of increasing my credit line. The offered increase was much larger than I would have expected, so I guess I'm just wondering: what's the catch? Zachery
A: In one sense you are fine. The credit limit does come into play in calculating your credit score with credit cards and other revolving debts. The credit score formula looks at the gap between your credit limit and the amount of credit you're actually using. "The bigger the gap between your balance and your limit, the better," writes Liz Pulliam Weston in her book, Your Credit Score.
Here's what's really going on. I attend the American Economics Association annual meeting every other year. Several years ago it was in New Orleans, and I sat in a session on some research by economists into credit limits. What they found is that consumers that carry a balance tend to have a psychological tendency to spend a set percent of their credit limit. Let's say you had a credit limit of $10,000 and you routinely carried a balance of $1,000. You were comfortable spending 10% of your credit limit. The credit card company knows this. If it increases your credit limit to $20,000, the odds are you'll still carry a 10% balance of your credit limit--but now that adds up to $2,000, an increase that makes your credit card company happy--very happy.
Bottom line: Only raise your credit limit with good reason. Otherwise, leave it alone.
Posted by renh at 07:45 PM | Comments (0)
If I never see your face again
By Maroon 5
(love the new album!)
Now as the summer fades
I let you slip away
You say I’m not your type
But I can make you sway
It makes you burn to learn
You’re not the only one
I'd let you be if you
put down your blazing gun
Now you’ve gone somewhere else
Far away
I don’t know if I will find you (find you, find you)
But you feel my breath
On your neck
Can’t believe I’m right behind you (right behind you)
‘Cause you keep me coming back for more
And I feel a little better than I did before
And if I never see your face again
I don’t mind
‘Cause we gone much further than I thought we'd get tonight
Sometimes you move so well
It’s hard not to give in
I’m lost, I can’t tell
Where you end and I begin
It makes me burn to learn
You’re with another man
I wonder if he’s half
The lover that I am
Now you’ve gone somewhere else
[If I Never See Your Face Again lyrics on http://www.metrolyrics.com]
Far away
I don’t know if I will find you (find you, find you)
But you feel my breath
On your neck
Can’t believe I’m right behind you (right behind you)
‘Cause you keep me coming back for more
And I feel a little better than I did before
And if I never see your face again
I don’t mind
‘Cause we gone much further than I thought we'd get tonight
Baby, baby
Please believe me
Find it in your heart to reach me
Promise not to leave me behind
(Promise not to leave me behind)
Take me down, but take it easy
Make me think but don’t deceive me
Torture me by taking your time
(Torture me, torture me)
‘Cause you keep me coming back for more
And I feel a little better than I did before
And if I never see your face again
I don’t mind
‘Cause we gone much further than I thought we'd get tonight
‘Cause you keep me coming back for more
And I feel a little better than I did before
And if I never see your face again
I don’t mind
‘Cause we got much further than I thought we'd get tonight
Posted by renh at 06:56 PM | Comments (0)
A la Claire Fontaine
At the clear fountain,
While I was strolling by,
I found the water so nice
That I went in to bathe.
Chorus
So long I've been loving you,
I will never forget you.
Under an oak tree,
I dried myself.
On the highest branch,
A nightingale was singing.
Chorus
Sing, nightingale, sing,
Your heart is so happy.
Your heart feels like laughing,
Mine feels like weeping.
Chorus
I lost my beloved,
Without deserving it,
For a bunch of roses,
That I denied her.
Chorus
I wanted the rose
To be still on the bush,
And my sweet beloved
To be still loving me.
(other version:
And even the rosebush
To be thrown in the sea.)
Posted by renh at 06:41 PM | Comments (0)
November 02, 2007
I made this before
I remember that I made this before. And I got the recipe by reading her cookbook at Borders.
Parmesan Chicken Sticks
1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
------------------------------------------
I'll try this later.
Broccoli and Bow Ties
Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
------------------
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
---------------
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
Posted by renh at 11:34 PM | Comments (0)
breakfast sandwich
2 pieces of wheat bread, toasted;
1)spread black currant preserve on one piece,
spread cashewbutter on the other piece.
2)spread fresh ground peanut butter on one piece,
place slices of banana on the other piece.
Toasted two pieces of white bread;
place slices of banana on one piece,
place slices of strawberry on the other piece
Posted by renh at 08:46 PM | Comments (0)
November 01, 2007
pumpkin continued
1) pumpkin cookie from Jackie
2) pumpkin carrot oatmeal
shred pumpkin and carrot, mix with flour and egg, add sugar and honey, slightly fry in the pan, do not brown the mixture, the texture should remain soft and gooey.
boil oatmeal in the small sauce pan with crasin, add the pumkin mixture.
serve hot with milk, or cream, or brown sugar.
3)pumpkin pancake
shred pumpkin and carrot (or zuccini), mix with salt, chopped green onion, egg and a little five spice powder. sear in the pan with butter or EVOO. the end product look like corn fritters.
Posted by renh at 06:24 PM | Comments (0)