tag:blogger.com,1999:blog-6196957571196616342024-03-05T06:31:39.779-07:00breadsandthreadsAlihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-619695757119661634.post-60223708758209703022013-03-08T23:42:00.000-07:002013-03-08T23:42:56.378-07:00HOLLA<br />
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One of my friends made challah this week and I was totally inspired. Not only is it tender, moist, and great for french toast, it also justifies saying "HOLLA" all day long. Which I am for. I added same orange marmalade and cardamom just for fun.</div>
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Braids are beautiful</div>
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<span style="text-align: left;">I always thought that the lovely golden crust of egg wash is from the yolk, </span></div>
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<span style="text-align: left;">but it is really from the proteins in the white. </span></div>
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In other news, we got "Jerusalem: A Cookbook" for a late wedding gift, and I am super excited to cook my way through it. It also has beautiful photos. The first thing we made was a meaty, grainy casserole with tahini lemon sauce. Mmmm.</div>
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Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-25240132797583991212013-01-24T08:32:00.000-07:002013-01-24T08:32:48.974-07:00Whatever Scones<br />
I generally don't enjoy bakery scones. You know, the sweet, monstrous triangles whose textures somewhat resemble a rock. I like moist, tender scones: those that are more like fluffy biscuits than small pastries. This scone recipe is like that, with the added bonus of being able to mix in whatever the heck you are hankering for. Thus the name.<br />
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In other news, I'm learning the Dvorak keyboard. This is mostly curiosity-driven; I want to see how fast I can pick it up. I'm sticking with Qwerty a work, so I can still get things done. Needless to say, typing at home is slow going. <br />
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<span style="font-size: large;">Whatever Scones</span><br />
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<ul>
<li>1 1/2 cups whole wheat flour</li>
<li>1 cup white flour</li>
<li>1/2 cup brown sugar</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp cinnamon</li>
<li>1/2 cup cornmeal</li>
<li>1 1/3 cups rolled oats</li>
<li>1/2 cup veg oil</li>
<li>6 Tbsp honey/maple syrup/sugar/any combo</li>
<li>2 eggs</li>
<li>1 1/4 cup plain yogurt</li>
<li>2-3 cups stuff*</li>
</ul>
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*I used </div>
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<ul>
<li>1 cup chopped apple</li>
<li>1/2 cup chopped cranberries</li>
<li>1/2 cup sunflower seeds</li>
<li>1/4 cup coconut shreds</li>
<li>1/2 cup chopped walnuts</li>
</ul>
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<ol>
<li>Preheat oven to 400F. Line two baking sheets with parchment paper or silpat.</li>
<li>Mix flours, sugar, leavening, salt, cinnamon, cornmeal, and oats.</li>
<li>Add the oil, honey, eggs, and yogurt and mix halfway.</li>
<li>Stir in the stuff.</li>
<li>Drop 1 1/2 to 2 inch blobs onto prepared baking sheets and flatten slightly.</li>
<li>Bake for 18-22 minute, rotating pans halfway through.</li>
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Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-68232486400810348092013-01-08T21:38:00.000-07:002013-01-08T21:38:54.856-07:00A New Muffin YearWe've had a pretty excellent Christmas and New Years. We spent a week at home in Minnesota spending time with friends and family and making and eating delicious foods. One of my family parties featured an "ethnic" theme, with dress-up encouraged. We're special. Every time we go home for a bit, I get excited to move back there and spend more time with family. They my peeps. <br />
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We were hoping to have an epic ski season, as both our schedules enable us to work from wherever for this year only. However, Ullr seems to have different plans. Not much is open, and for the week that my parents and sister were out, there was only 1" of snow total. Oh, the sadness of our little first-world problems. In the meantime, I've rediscovered my love of skate skiing. And Matt comes along too. He's less efficient, which works out pretty well for pacing. Also, nordic is a lot harder at 9,000 ft than it is in Minnesota. <br />
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We're back in Boulder and just getting into the swing of work again. I'm writing like a fiend and trying to finish up all the last experiments that haven't been working for the last 9 months. Somehow, I still adhere to the irrational belief that they will work this semester. <br />
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After coming home from a week of vacation, we had almost nothing to eat at home, so whipped these up. While I'm not usually a proponent of weenie baked goods, there are remarkably moist and delicious. <br />
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<span style="font-size: large;">Morning Glory Muffins</span><br />
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<ul>
<li>1 cup whole-wheat flour</li>
<li>1/2 cup flour</li>
<li>1 cup oats</li>
<li>1/2 cup brown sugar</li>
<li>1 1/2 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>1 cup plain yogurt</li>
<li>1 cup mashed banana + applesauce</li>
<li>1 egg</li>
<li>1 cup raisins</li>
<li>3/4 cup shredded carrots (about 2 smallish)</li>
<li>1/2 cup shredded coconut</li>
</ul>
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<ol>
<li>Preheat the oven to 350F. Grease 12 muffin cups</li>
<li>Mix the flours, oats, sugar, soda, and salt together.</li>
<li>Mix the yogurt, bananapplesauce and egg in a separate bowl and add it to the flour mixture. Stir until blended, but don't overmix. </li>
<li>Stir in raisins, carrots, and coconut. You can add nuts too if you like.</li>
<li>Fill the muffin cups full and bake 20-25 minutes. </li>
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Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-52328334119027495452012-11-29T20:44:00.001-07:002012-11-29T20:44:52.393-07:00New Favorite Brownie Recipe<div class="separator" style="clear: both; text-align: left;">
I've been an avid fan of the baked brownie<a href="http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/"> recipe</a> for quite some time now. I like the idea of a brownie with copious amounts of melted chocolate involved. I have even become a bit snobbish, looking down on lowly brownie recipes who's chocolate flavor is supplied by cocoa powder alone. So when I saw this recipe in Bon Appetit this month, I was intrigued. Mostly because there is only 1/3 of a cup of flour, which has to be a good thing in a brownie recipe. </div>
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I like fudgy brownies. In fact, I frequently ask myself why I bother to bake them in the first place, since the batter is so darned delicious. (Usually, I decide that the baked form is more easy to transport and distribute. Usually.) I have been known to leave a 1/2 inch edge of crusty discards all along the outside of the brownie pan. Despite--or maybe because of-- the lack of melted chocolate in this recipe, they were incredibly fudgy. Now if you're one of those people who likes edge-brownies, I don't really know what to say. But you can come eat my garbage if you like. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCh75CxxR4sjq9XvF-J_P-sEJVwlSsH3Cb8mJSDUVlKPtLs0ur1hpt3k2Zw87Whyl1pY47Upvdyl6OgJd_077YwfGfeFvX4IYFHOEiN9oP9GZ9qOS4GO40JlPVCcguW0_2IuS9b8u0cxH/s1600/P1020380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCh75CxxR4sjq9XvF-J_P-sEJVwlSsH3Cb8mJSDUVlKPtLs0ur1hpt3k2Zw87Whyl1pY47Upvdyl6OgJd_077YwfGfeFvX4IYFHOEiN9oP9GZ9qOS4GO40JlPVCcguW0_2IuS9b8u0cxH/s320/P1020380.JPG" width="320" /></a></div>
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<span style="font-size: large;">Cocoa Brownies</span></div>
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adapted from Bon Apetit</div>
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<ul>
<li>1/2 cup unsalted butter, cut into 1" pieces</li>
<li>1 1/4 cups sugar</li>
<li>3/4 cup natural unsweetened cocoa powder</li>
<li>1/2 tsp salt</li>
<li>1 tsp vanilla extract</li>
<li>2 large eggs</li>
<li>1/3 cup flour</li>
<li>dash (<1 cayenne="cayenne" li="li" optional="optional" pepper="pepper" tsp="tsp"></1></li>
</ul>
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<ol>
<li>Prehear oven to 325. Line an 8x8-inch pan with tin foil and grease it. </li>
<li>Melt butter in a small saucepan over medium heat. Let cool. Mix sugar, cocoa, and salt in a medium bowl, and pour the butter in, whisking as you go. Whisk in vanilla and beat in eggs, one at a time. Stir in flour and cayenne until just combines</li>
<li>Bake until a toothpick comes out with just a few crumbs attached (I don't bake it this long. . .), 25-30 minutes. Transfer pan to a wire rack, and let cool completely. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubcfmBBiM2-TnxbIS8eh_GASVGjE9VIhaQ5pmD0_OXRn6s0lmNwV1auB2Ldp2nLYYUjCUWA_CVQ4v9Sw61ZgmVvvkz-Oueo1DLBxMcvGTyWH3uhj59JYSouffQhyphenhyphenI3myp_TY_CuhHWF4_/s1600/P1020382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubcfmBBiM2-TnxbIS8eh_GASVGjE9VIhaQ5pmD0_OXRn6s0lmNwV1auB2Ldp2nLYYUjCUWA_CVQ4v9Sw61ZgmVvvkz-Oueo1DLBxMcvGTyWH3uhj59JYSouffQhyphenhyphenI3myp_TY_CuhHWF4_/s320/P1020382.JPG" width="320" /></a></div>
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I swear licking the bowl isn't the only reason I make brownies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruSBA1vV3a8_bMIwQ8bMohXg0WB1-U2TkBbg564thC0xMcczg6-xAU05vif1Rk0tV_qq7jWmtBUAHBWm2ayfnWPGjxh6Ynku6bv06EWF_dsT58xKOBkijKTgQs3VtlvHJKmMHQ9fyebvr/s1600/P1020358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruSBA1vV3a8_bMIwQ8bMohXg0WB1-U2TkBbg564thC0xMcczg6-xAU05vif1Rk0tV_qq7jWmtBUAHBWm2ayfnWPGjxh6Ynku6bv06EWF_dsT58xKOBkijKTgQs3VtlvHJKmMHQ9fyebvr/s320/P1020358.JPG" width="320" /></a></div>
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In other news, we had an epic date night at <a href="http://www.haggerling.com/2012/11/zoo-lights.html">Zoo Lights</a></div>
<br />Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com1tag:blogger.com,1999:blog-619695757119661634.post-84090480832267643702012-08-11T15:51:00.002-06:002012-08-11T15:51:14.960-06:00Hitched<br />
<span style="font-family: Lucida Grande, Arial, Verdana, sans-serif;">Hi friends! Matt and I got married a week ago in Boulder, CO. We made some yummy granola for favors (ha. . . Boulder) and I thought I'd share the recipe. The wedding was awesome. We self-officiated at the top of Flagstaff Mountain in the presence of close family. You can see some pictures here: </span><a href="http://www.haggerling.com/">http://www.haggerling.com/</a><br />
<span style="font-family: Lucida Grande, Arial, Verdana, sans-serif;"><br /></span>
<span style="font-family: Lucida Grande, Arial, Verdana, sans-serif;"><br /></span>
<span style="font-family: Lucida Grande, Arial, Verdana, sans-serif; font-size: large;">Granola</span><br />
<span style="font-family: Lucida Grande, Arial, Verdana, sans-serif;">from<a href="http://www.epicurious.com/recipes/food/views/Everyday-Granola-359317"> Epicurious</a></span><br />
<span style="font-family: Lucida Grande, Arial, Verdana, sans-serif;"><br /></span>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">3 cups old-fashioned oats</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">1 cup coarsely chopped pecans</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">1/2 cup unsweetened shredded coconut*</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">3 tablespoons (packed) brown sugar</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">3/4 teaspoon ground cinnamon</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">1/2 teaspoon ground ginger</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">1/4 teaspoon (generous) salt</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">1/3 cup honey</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">2 tablespoons vegetable oil</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">1 cup assorted dried fruit</li>
<span style="font-family: Lucida Grande, Arial, Verdana, sans-serif;"><br /></span><br />
<span style="background-color: white; font-family: 'Lucida Grande', Arial, Verdana, sans-serif;">Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. </span><em style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif;">Can be made 1 week ahead. Store airtight.</em><span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /></span><br />Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-8482756247720722972012-04-14T06:44:00.004-06:002012-04-14T07:13:29.658-06:00A Romanian Pastry<div style="text-align: center;"><span ><br /></span></div><div style="text-align: left;">I work with the coolest people. One of them is a Romanian mother of two, with whom I joke that we'll open a pastry shop together when academia doesn't work out. She makes an array of delicious desserts on a semi-regular basis (though I'm not sure where she finds the time), including a many-layered dobosh torte, walnut bars, and these. Matt has always been partial to anything resembling a linzer torte, so I asked for the recipe. We're planning to have a baking session sometime where I can learn all her secrets. She's also on my committee, which is awesome. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvU_-rZCWJvPer4RuNPwDC7ZZrO7Dd7UCfBoVpIKNiGEyeGPuJGl21i16KfjbCDqxvCR9jCmGHDSWOn1DZbK1f3fWsNwh_DlxucyJjCrvoCv0oLIOFsDNx6VVpRCKD-nobLZdRVrdoVZX/s320/P1010026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5731236909231472418" style="font-size: 16px; text-align: center; color: rgb(0, 0, 238); font-family: Georgia, serif; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span >Dough</span></div><div style="text-align: left;"><ul><li><span style="font-family: 'times new roman'; background-color: rgba(255, 255, 255, 0.917969); color: rgb(34, 34, 34); text-align: -webkit-auto; ">2 2/3 c. flour</span></li><li><span style="font-family: 'times new roman'; background-color: rgba(255, 255, 255, 0.917969); color: rgb(34, 34, 34); text-align: -webkit-auto; ">2 sticks butter</span></li><li><span style="font-family: 'times new roman'; background-color: rgba(255, 255, 255, 0.917969); color: rgb(34, 34, 34); text-align: -webkit-auto; ">1 1/3 cup sugar</span></li><li><span style="font-family: 'times new roman'; background-color: rgba(255, 255, 255, 0.917969); color: rgb(34, 34, 34); text-align: -webkit-auto; ">zest and juice of one lemon</span></li><li><span style="font-family: 'times new roman'; background-color: rgba(255, 255, 255, 0.917969); color: rgb(34, 34, 34); text-align: -webkit-auto; ">4 yolks</span></li></ul><div style="text-align: -webkit-auto;"><span >Filling</span></div><ul><li><span style="font-family: 'times new roman'; background-color: rgba(255, 255, 255, 0.917969); color: rgb(34, 34, 34); text-align: -webkit-auto; ">2 1/2 cups frozen raspberries</span></li><li><span style="font-family: 'times new roman'; background-color: rgba(255, 255, 255, 0.917969); color: rgb(34, 34, 34); text-align: -webkit-auto; ">1 1/2 cups sugar</span></li></ul><div style="text-align: -webkit-auto;"><ol><li><span >Combine the flour and sugar and zest in a both. Cut in the butter until the mixture is like coarse sand. Stir in the yolks and lemon juice until the dough just holds together. It should be dry, but should hold together when pressed. </span></li><li><span >Divide dough into 2/3 and 1/3 and form into discs. Wrap tightly and refrigerate for at least an hour. </span></li><li><span >For the filling, bring the raspberries and sugar to a boil in a medium saucepan. Boil for 5 minutes, stirring occasionally, until thick and jam-like. Remove from heat.</span></li><li><span >Preheat the oven to 350F</span></li><li><span >When the dough is chilled, take out the 2/3 piece and roll it out to fit a 13"x9" pan. You may have to let it warm up a little before it is rollable. Butter the bottom of the pan and place the dough in it.</span></li><li><span >Spread the raspberry filling over the dough, and stick it back in the fridge.</span></li><li><span >Take out the remaining 1/3 of the dough. Roll it to about 10"x5" and cut into 1/2-inch wide strips. Take the pan back out of the fridge and layer the dough strips in a lattice pattern. You don't have to weave them. The angle and frequency of the lattice strips will depend on how you rolled and cut the top dough. </span></li><li><span >Bake for 35 to 40 minutes until the top is slightly browned and the jam is bubbly. Cool completely before cutting into squares. </span></li></ol></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXj51yk61VDLSKtYqqNRS0T0duO86ahvv9sLgpdwHpwJr1eV-ED5XhCMmv1A6YBEM2tQsvTqZQiJMjxLie6AAmlrN8O_AaDZcDEMYSPXVaQ-kbBuSRhpWLiUvHqap5yj0OJjWvNd9Mzo6/s1600/P1010024.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXj51yk61VDLSKtYqqNRS0T0duO86ahvv9sLgpdwHpwJr1eV-ED5XhCMmv1A6YBEM2tQsvTqZQiJMjxLie6AAmlrN8O_AaDZcDEMYSPXVaQ-kbBuSRhpWLiUvHqap5yj0OJjWvNd9Mzo6/s320/P1010024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5731236897202147746" /></a><div><div style="text-align: center;"><span ><u>Making the lattice top</u></span></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Iq5ndSATbRWokm5rl5l13F3ii0n1eggnQ42FkW1mynZ2d2yxHSt1jWnSEMUEWGpm2bw7QdUaOYMgbEVeOtQe99K8YfnajBokv_zisUGliILdZ9Ut4aqejbbX4E8hWhuxsVZUoxLFBbpr/s320/P1010025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5731236898977881346" style="color: rgb(0, 0, 238); font-family: Georgia, serif; font-size: 16px; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></div><div style="text-align: center;"><span ><br /></span><br class="Apple-interchange-newline"><br class="Apple-interchange-newline"><br /></div></div>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-69719710198722414462012-03-31T21:53:00.003-06:002012-03-31T22:07:14.032-06:00Pumpkin Cookies<div style="font-family: Georgia, serif; text-align: center; "><span><br /></span></div><span style="font-family: Georgia, serif; "><span style="font-size: 100%;">Summer arrived in Colorado about a month and a half ago. I was home in Minnesota last weekend, and the trees were budding. This place is crazy. Matt and I have been doing wedding preparation type things. And Ultimate season is starting, which means I get to wear my garish homemade pink tractor skirt (and yes, this fabric is available at JoAnn's)! And that I can bake for frisbee friends. </span></span><div><span style="font-family: Georgia, serif; "><br /></span><span ><span style="margin-right: auto; margin-left: auto;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRqPmirNQ-SFW8N8NVIv9kJ3_qIb2K0AFdf5MBTjLulr7_I4ysrKA8i9n77ndL5raDiG3EUw-950HqG8PWGRr1cAazRX1XB9Jzd0XO3zZSZfRywm8c4DkYl25n75hGPVYT3ESRrXk7hyJ/s320/photo+%25281%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726276256680912370" /></span></span><div style="font-family: Georgia, serif; ">Today's special is pumpkin cookies (more like pumpkin muffin tops, really). </div><div><span ><br /></span></div><div><span >Soft Pumpkin Cookies</span></div><div><span >from AllRecipes</span></div><div><span ><br /></span></div><div><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; background-color: rgb(255, 255, 255); "><span style="font-weight: normal;" >Cookies</span></h3><div><ul><li><span style="background-color: rgb(255, 255, 255); line-height: 16px; " >2 1/2 cups all-purpose flour</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 teaspoon baking powder</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 teaspoon baking soda</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >2 teaspoons ground cinnamon</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1/2 teaspoon ground nutmeg</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1/2 teaspoon ground cloves</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1/2 teaspoon salt</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1/2 cup oil</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 1/2 cups white sugar</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 cup canned pumpkin puree</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 egg</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 teaspoon vanilla extract</span></li></ul><div><span><span style="line-height: 16px;" >Frosting</span></span></div><ul><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 cups confectioners sugar</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 tablespoon cream cheese</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1 teaspoon vanilla extract</span></li><li><span style="line-height: 16px; background-color: rgb(255, 255, 255); " >1-2 tablespoons milk </span></li></ul><div><ol><li><span><span style="line-height: 16px;" >Preheat oven to 350F. Line two baking sheets with partchment paper or silpat. (Or not, if you're ill-equipped). </span></span></li><li><span><span style="line-height: 16px;" >Mix together oil, egg, sugar, vanilla, and pumpkin until well-blended</span></span></li><li><span><span style="line-height: 16px;" >Add flour, leavening, spices, and salt in a pile on top and mix them together a bit before stirring into the wet ingredients.</span></span></li><li><span><span style="line-height: 16px;" >Drop by tablespoonfuls onto cookies sheets (supposedly makes 36, my batch made 22 because I got overexcited about large cookies). Bake for 15 minutes or until tops are slightly browned. Cool completely.</span></span></li><li><span><span style="line-height: 16px;" >In the meantime, make the icing. Combine all ingredients but the milk, and add enough milk to make it drizzly. When cookies are totally cool, drizzle the icing over them.</span></span></li></ol></div></div></div><div><div style="text-align: center;"><span><u><br /></u></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5cR0sHAhs_GyzpVmQ9qcBzNaEZ50YsLsuY3uWhIloZ3jqrS3m0y_nHSJji2GGbRE4VY6wkR0N50Jhldg_RZVmaRaCB4T8QfNYqpntaH234HRZzIKJRgR2mG9dqrM6Tr9NUFpU-O0lMHo/s1600/P1010015.JPG" style="font-size: 16px; font-family: Georgia, serif; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Y8Y9kvO-QHJb1y3CrRL_Ils7ZrcIvFY3ALJYzZjZr1D1a0wbtaIk_11bvxqPNj1EwLi7UWwueOuBrCoKFWtokQp9rZ-tzhNzajudBCaapcloOiOsvChOgJUVrxJlkvR8veXdthHAwhMs/s320/P1010013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726276263120642226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="font-family: Georgia, serif; "><div style="text-align: center;"><span><u><br /></u></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5cR0sHAhs_GyzpVmQ9qcBzNaEZ50YsLsuY3uWhIloZ3jqrS3m0y_nHSJji2GGbRE4VY6wkR0N50Jhldg_RZVmaRaCB4T8QfNYqpntaH234HRZzIKJRgR2mG9dqrM6Tr9NUFpU-O0lMHo/s1600/P1010015.JPG" style="font-size: 16px; font-family: Georgia, serif; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5cR0sHAhs_GyzpVmQ9qcBzNaEZ50YsLsuY3uWhIloZ3jqrS3m0y_nHSJji2GGbRE4VY6wkR0N50Jhldg_RZVmaRaCB4T8QfNYqpntaH234HRZzIKJRgR2mG9dqrM6Tr9NUFpU-O0lMHo/s320/P1010015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726276269947487490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br class="Apple-interchange-newline"><div style="text-align: center;"><br /></div></div></div>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-86976780003159061462012-02-20T17:31:00.003-07:002012-02-22T19:09:13.414-07:00Berry CakeOne of Matt's most endearing qualities is his tendency to get fixated on things. We've been talking about doing cake tastings for our weddings, with a particular mind to our favorite Whole Food's cake, Berry Chantilly Cream. Then our friend Erin texts us a picture of a white berry cake that she made. And we're fixated. We originally thought we'd make a king cake for Carnivale/Mardi Gras. Then we remembered that king cakes aren't really that tasty. So the berry cream fixation came back up. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizf_GN0MmNzX07aCUMVthsNAzkGuom4esKwbFAY0DUhjSwB3x5SkK28_KBgQLSaNuQenAlbEcHX_8qcYXMY7HUf-0JU4XVKPDO-DkeVk-wcev7QKBOzowkGHWDkVaP6wgIoCHHwxeu5MdP/s1600/P1000981.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizf_GN0MmNzX07aCUMVthsNAzkGuom4esKwbFAY0DUhjSwB3x5SkK28_KBgQLSaNuQenAlbEcHX_8qcYXMY7HUf-0JU4XVKPDO-DkeVk-wcev7QKBOzowkGHWDkVaP6wgIoCHHwxeu5MdP/s320/P1000981.JPG" alt="" id="BLOGGER_PHOTO_ID_5711380478179963074" border="0" /></a>We've been working our way through tasty recipes in our new Cook's Illustrated Cookbook (amazing!) And it turns out there is a strawberry cream cake recipe! Score.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cHYidOFFZeNj6Sl13LLuqDC-W0D3hIuKh78CKJ4WZXFHYzvw-UirOI_4_BPBrXuYcwsGMvf6-BxV8NY8Bp_-iqqhnHy34MY0VZtps7omgEqnlnCCD-0OR3uqABdPvf1YgteypqR8x0ql/s1600/P1000959.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cHYidOFFZeNj6Sl13LLuqDC-W0D3hIuKh78CKJ4WZXFHYzvw-UirOI_4_BPBrXuYcwsGMvf6-BxV8NY8Bp_-iqqhnHy34MY0VZtps7omgEqnlnCCD-0OR3uqABdPvf1YgteypqR8x0ql/s320/P1000959.JPG" alt="" id="BLOGGER_PHOTO_ID_5711380460334690082" border="0" /></a><br />In other news, I bought some excellent knobs from Anthropologie on discount. I frequently wander the store looking at the bizarre collection of knobs, knick-knacks, and dishware. So a sale rack was hard to resist. I thought I'd make a rack to hang my numerous necklaces on so that I could use the top of my dresses for something other than a pile of necklaces. And I finally got around to it. I got a foot of baseboard for a buck at Home Depot and sanded it to make it look weathered. You know, cause that's in. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cHYidOFFZeNj6Sl13LLuqDC-W0D3hIuKh78CKJ4WZXFHYzvw-UirOI_4_BPBrXuYcwsGMvf6-BxV8NY8Bp_-iqqhnHy34MY0VZtps7omgEqnlnCCD-0OR3uqABdPvf1YgteypqR8x0ql/s1600/P1000959.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDm7sLG-kChst1CzbfTeMVUwAPZukGOZ6FhoN3s_5rNssXr4I54mTlD8B2vz644yIuFxqq52QeRMPZ0SuVTDrUPYGQrGP4JKvRKnFn-1_vcPrJHZfKzqnB79vxH5oy82KvbdeIXt3zIlP5/s1600/P1000958.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDm7sLG-kChst1CzbfTeMVUwAPZukGOZ6FhoN3s_5rNssXr4I54mTlD8B2vz644yIuFxqq52QeRMPZ0SuVTDrUPYGQrGP4JKvRKnFn-1_vcPrJHZfKzqnB79vxH5oy82KvbdeIXt3zIlP5/s320/P1000958.JPG" alt="" id="BLOGGER_PHOTO_ID_5711380453955805794" border="0" /></a><br /><span style="font-size:130%;">Strawberry Cream Cake</span><br />from Cook's Illustrated<br /><ul><li>1 cup sugar</li><li>1 1/4 cups cake flour</li><li>1 1/2 tsp baking powder</li><li>1/4 tsp salt</li><li>5 large eggs (2 whole and 3 separated), room temp</li><li>6 Tbsp unsalted butter, melted and cooled</li><li>2 Tbsp water</li><li>2 tsp vanilla</li><li>pinch cream of tartar</li></ul><ol><li>Grease a 9-inch cake pan or springform pan, line with a parchment paper cut to fit the bottom and grease the parchment. Reserve 3 Tbsp sugar. Whisk flour, baking powder, salt, and remaining sugar in a medium bowl. Whisk in 2 whole eggs and 3 egg yolks, butter, water, and vanilla until smooth.</li><li>Whisk egg whites and cream of tartar until foamy on medium-low. Increase speed to medium-high and whip whites until soft and billowy. Add the reserved 3 Tbsp sugar and whip until soft peaks form (about 1-2 minutes). Stir one third of the whites into the batter, and gently fold in the rest. <br /></li><li>Pour batter into prepared pan and bake 30-40 minutes. Let cake cool 10 minutes, then invert and let cool completely out of pan, about 2 hours.</li></ol><ul><li>2 pounds strawberries (or other berries)<br /></li><li>4-6 Tbsp sugar (depends on sweetness of berries)<br /></li><li>2 Tbsp kirsch</li><li>8 oz. cream cheese</li><li>1/2 cup sugar</li><li>1 tsp vanilla</li><li>1/8 tsp salt</li><li>2 cups heavy cream, chilled.</li></ul><ol><li>For the filling, halve 24 of the strawberries for garnish and mix the remainder in a bowl with 4-6 Tbsp sugar. Let sit one hour. Strain juices and reserve. Pulse the berries briefly in blender or food processor. Simmer reserved juices and kirsch over medium-high until reduced to 3 Tbsps (3-5 minutes). Pour reduced syrup over berries, add salt and toss.</li><li>For the whipped cream frosting, whip cream cheese, sugar, and vanilla until light and fluffy. Ad heavy cream slowly while mixing and ship on medium-high until stiff peaks form. <br /></li><li>To assemble, cut the cake horizontally into three layers.</li><li>Place one layer on a plate, place a ring of 20 strawberry halves around the outside (tops out) and fill with half of the filling. Frost is 1/3 of the whipped cream. Repeat with the second layer. After placing the third layer, frost the remaining cream on top and garnish with remaining berry halves. <br /></li></ol><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYOxctNPWX8okU950VdlJlJBGYkGh7ougS_Ookw7aPaKrMZ90DVgDkJAM_6Vf18Ov5tdAuj_rQ8vZqY3YRS78ODUpuI2JqInMn6n09OAh1O0o9gypr2mLgKeTaXZms-pwCfEPaG2Pd7cz/s1600/P1000967.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYOxctNPWX8okU950VdlJlJBGYkGh7ougS_Ookw7aPaKrMZ90DVgDkJAM_6Vf18Ov5tdAuj_rQ8vZqY3YRS78ODUpuI2JqInMn6n09OAh1O0o9gypr2mLgKeTaXZms-pwCfEPaG2Pd7cz/s320/P1000967.JPG" alt="" id="BLOGGER_PHOTO_ID_5711380466612876850" border="0" /></a>By the way, the frosting is the best ever.<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrfcDZYdyZXmlfyP2BCBu2P6qhTNd8HqaVVrIf7VyIrEiGzqiX0I9lPcU0BgsSgrxZ8_la5lLNLeqT3QcFbDzjDRA5XVvR9n7ri-auRoHa4Sy9YKm2WKsyouNsVWBiGFLZCbiDOfdSxBu/s1600/P1000984.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrfcDZYdyZXmlfyP2BCBu2P6qhTNd8HqaVVrIf7VyIrEiGzqiX0I9lPcU0BgsSgrxZ8_la5lLNLeqT3QcFbDzjDRA5XVvR9n7ri-auRoHa4Sy9YKm2WKsyouNsVWBiGFLZCbiDOfdSxBu/s320/P1000984.JPG" alt="" id="BLOGGER_PHOTO_ID_5711380480593647922" border="0" /></a>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-5723176737858938022012-02-15T19:52:00.004-07:002012-02-15T20:10:02.230-07:00More chocolate pleaseI've been doing a lot of crafting in the last few months. I never really got into knitting (too ADD?), but when a friend recently showed me how to wire wrap my own earrings, I went a little nuts. And once I had an absurd amount of dangly earrings, I needed a better place to store them than on the bathroom counter. Here's my solution. Fine black plastic mesh in a picture frame. I feel so clever. Now I have to stop making earrings. I am also planning to make a wedding quilt in lieu of a guestbook. Not that I've ever made anything using a sewing machine unless I was supervised by a pro seamstress. We'll see how that goes in a few months.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvHSzrxEF-MZWDz14DslsyXR6zpEzFwQlM5tMr0wskodCCYtbLtwengnxTS0p0DdZEX3AxVkV85TUZ-3j38WGAJ5vs9mFdVoAjYEuj7a5fykJw-z9TmApnEyBnKNLqYQUErOtML9HyAN-/s1600/P1000944.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvHSzrxEF-MZWDz14DslsyXR6zpEzFwQlM5tMr0wskodCCYtbLtwengnxTS0p0DdZEX3AxVkV85TUZ-3j38WGAJ5vs9mFdVoAjYEuj7a5fykJw-z9TmApnEyBnKNLqYQUErOtML9HyAN-/s320/P1000944.JPG" alt="" id="BLOGGER_PHOTO_ID_5709561914715665986" border="0" /></a><br />I'm always looking for a cookie/brownie that maximizes chocolate per bite while not getting dry or otherwise unpleasant. I've had this recipe on my "to bake" list for a couple of months now. Not sure how I only just made them. Yes, they do take the equivalent of two normal-sized bags (24 oz.) of chocolate chips per batch. I didn't try the recipe that calls for 42 oz. Patience, grasshopper.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiP_0ChDS1No1jf0TuEUnnmbKGOLiiXRH_XdeWY95eaSYFJQKYOXb6LGGJHTr5TeDDuQ3CQ_VomLEyLXew2hg71zK04SD2S9iV-YyVoIpy2cfosoyxHFjirQRug6zxlIkjBsVttUp76cMq/s1600/P1000952.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiP_0ChDS1No1jf0TuEUnnmbKGOLiiXRH_XdeWY95eaSYFJQKYOXb6LGGJHTr5TeDDuQ3CQ_VomLEyLXew2hg71zK04SD2S9iV-YyVoIpy2cfosoyxHFjirQRug6zxlIkjBsVttUp76cMq/s320/P1000952.JPG" alt="" id="BLOGGER_PHOTO_ID_5709561899526328034" border="0" /></a><br /><span style="font-size:130%;">Chocolate Chubbie's</span><br />adapted from <a href="http://www.amazon.com/Sarabeths-Bakery-My-Hands-Yours/dp/0847834085">Sarabeth's Bakery</a><br /><br /><ul><li>1 stick (8 Tbsp) unsalted butter, cut into 1/2-inch cubes</li><li>12 oz. semisweet chocolate chips (or 9 oz. bittersweet + 3 oz. unsweetened)</li><li>1/2 cup flour</li><li>1/2 tsp baking soda</li><li>1/4 tsp salt</li><li>3 eggs, at room temperature</li><li>1 cup sugar</li><li>2 tsp vanilla</li><li>12 oz. (2 cups) semisweet chocolate chips</li><li>2 cups coarsely chopped walnuts (or with half pecans)</li></ul><ol><li>Position racks in center and top third of oven. Line two baking sheets with parchment paper</li><li>Bring 1 inch of water to a boil in a medium saucepan. Put the butter in a metal bowl and melt over the water. Add 12 oz. of chocolate and stir until melted and smooth. Remove from heat and let sit for 5 minutes to cool.</li><li>Stir together flour, baking powder, and salt in a little bowl.<br /></li><li>Whip the eggs with your fancy mixer or whisk until foamy. Add sugar and vanilla and whip for 3 more minutes until very thick and pale yellow. Beat in the lukewarm chocolate mixture. Gradually stir in the flour mixture by hand. Stir in the remaining chocolate chips and nuts. Dough will be softer than most cookie dough.<br /></li><li>Scoop batter by 2 Tbsp-fulls onto pans, placing them 1-1/2 inches apart. Bake, switching positions halfway through, for 17-20 minutes, until the edges are set. Don't overbake them (though the batch I overbaked was delicious once you gummed them a bit. . .). Cool completely before storing.<br /></li></ol><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97jJ-iPp_WIfHdZg5UkEqV6_6sc0IMWHRdw_tuUy27L7coQV8x-uVgFBjEz2CSYTgxKnUVtrdn468uyc22bokW1POXaab0NEvpf0_PVYxHdEJVx97GAclatyPfnE8neBOxwhbvQrC_J3E/s1600/P1000953.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97jJ-iPp_WIfHdZg5UkEqV6_6sc0IMWHRdw_tuUy27L7coQV8x-uVgFBjEz2CSYTgxKnUVtrdn468uyc22bokW1POXaab0NEvpf0_PVYxHdEJVx97GAclatyPfnE8neBOxwhbvQrC_J3E/s320/P1000953.JPG" alt="" id="BLOGGER_PHOTO_ID_5709561907573216130" border="0" /></a>Oops. The cookie that broke obviously needs to be culled from the pack.Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-14156127450430924842012-01-29T08:25:00.002-07:002012-01-29T08:30:13.908-07:00ChangesHi there, <br /><br />I wanted to let you all know that I'm not renewing my breadsandthreads.com domain, but this blog will still be accessible at breadsandthreads.blogspot.com. And I now have yet another blog. Matt and I are getting married this summer, and we started a blog about our wedding plans, which we hope to continue after we're married to keep everyone up to date on our lives. It's at <a href="http://www.haggerling.com">Haggerling</a>. I will still post recipes to this blog.<br /><br />We had an amusing experience at Whole Foods yesterday. Boulder is funny. We were getting a sample of bread, and the lady behind us said "Does this have yeast in it?" Matt and I both looked at her like she was crazy. The woman giving samples checked the ingredients: wheat flour, salt, sourdough starter. . . No yeast. Matt felt the need to clarify that sourdough starter has yeast, and that is indeed why the bread is not a brick. The woman who asked felt the need to inform us that people have been using sourdough starters for centuries and seemed satisfied that there was no yeast in the bread. Really?Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-39170379248929629842011-11-06T17:33:00.004-07:002011-11-06T18:03:45.593-07:00Fun with Dad in DenverSometimes people in Colorado are surprised that I am dedicated to moving home to Minnesota after finishing this dumb degree. Sure, Colorado is amazing, and I very very blessed to have the opportunity to live here for a few years. But Minnesota is home. Or more accurately, Minnesota is family. Almost my entire extended family lives in the Twin Cities area. And most importantly, my parents and siblings are there. Probably for good. We're a bunch of homebodies.<br /><br />I am very lucky in that my family members come to visit Colorado pretty often. Conferences, ski time, and mountain time are all prime chances for visits. For example, my dad was in Denver this weekend for a conference, and my mom is here next weekend. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi796ilm9TkL2oJhinNIYuZ3ZThSE79OfXSM9lXeGl-aLhB3PAWebgFGE7f-PsDibpg5aLWDn6RipGYt0UfUWBDq-jeZrkrmqCQaUpLqy7WLEUs32PI8OPMzK8zh2GmgFVIoidzXTpONsoc/s1600/IMG_0046%255B1%255D.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi796ilm9TkL2oJhinNIYuZ3ZThSE79OfXSM9lXeGl-aLhB3PAWebgFGE7f-PsDibpg5aLWDn6RipGYt0UfUWBDq-jeZrkrmqCQaUpLqy7WLEUs32PI8OPMzK8zh2GmgFVIoidzXTpONsoc/s320/IMG_0046%255B1%255D.JPG" alt="" id="BLOGGER_PHOTO_ID_5672046074899903906" border="0" /></a><br />Dad and I went out in Denver for the afternoon yesterday. We visited the Denver Art Museum, which is in an awesome, castle-like building. They had a pretty cool Asian exhibit, and a Western American section, which I've never seen before. I also had my first Tattered Cover experience (awesome local bookstore). Went out at to the Corner Office and got a bowl of fried, salted peppers for an appetizer. And holy crap, my phone camera has a flash. . . This picture was after we had eaten about 1/3 of them. They were so addicting.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi796ilm9TkL2oJhinNIYuZ3ZThSE79OfXSM9lXeGl-aLhB3PAWebgFGE7f-PsDibpg5aLWDn6RipGYt0UfUWBDq-jeZrkrmqCQaUpLqy7WLEUs32PI8OPMzK8zh2GmgFVIoidzXTpONsoc/s1600/IMG_0046%255B1%255D.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBXRLX3Rx-S4iB_eAVYgTqthCPdLBa_jJfKqJD524X2o3LL7t26G0jA3AKbQfD4IUezovSrjUwkI47g7bjuiFprQjbqK1xhZ6zjV9iiZ8me2uF8py6YbBGMVsxmre0bvhskQ1Ou7_SM6Z/s1600/IMG_0047.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBXRLX3Rx-S4iB_eAVYgTqthCPdLBa_jJfKqJD524X2o3LL7t26G0jA3AKbQfD4IUezovSrjUwkI47g7bjuiFprQjbqK1xhZ6zjV9iiZ8me2uF8py6YbBGMVsxmre0bvhskQ1Ou7_SM6Z/s320/IMG_0047.JPG" alt="" id="BLOGGER_PHOTO_ID_5672046079567882578" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi796ilm9TkL2oJhinNIYuZ3ZThSE79OfXSM9lXeGl-aLhB3PAWebgFGE7f-PsDibpg5aLWDn6RipGYt0UfUWBDq-jeZrkrmqCQaUpLqy7WLEUs32PI8OPMzK8zh2GmgFVIoidzXTpONsoc/s1600/IMG_0046%255B1%255D.JPG"><br /></a>Dad ordered the signature chicken and waffles, and we both had a difficult time processing the maple syrup + chicken combo, but it was delicious. Even more delicious was my fresh tagliatelle with bolognese. So good in fact, that I scarfed it down before taking a picture. While walking about earlier, we saw a Johnny Rocket's, and decided after dinner that we needed a milkshake. Milkshakes! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYwHrUZYSI_wOGNu8VkJ_sa8BD18IjdMp9h-bAwhPSVcbctH0rCj8V1puVJv_HYCzfmwdmx_TF3VME6L4QQfQPDzLjstUC8YapvF8cMctavvXT8WtDMi9FcfVNBQUNYzdboz4bOTDXnfU/s1600/IMG_0049.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYwHrUZYSI_wOGNu8VkJ_sa8BD18IjdMp9h-bAwhPSVcbctH0rCj8V1puVJv_HYCzfmwdmx_TF3VME6L4QQfQPDzLjstUC8YapvF8cMctavvXT8WtDMi9FcfVNBQUNYzdboz4bOTDXnfU/s320/IMG_0049.JPG" alt="" id="BLOGGER_PHOTO_ID_5672046087152271282" border="0" /></a>And the best part of being a milkshake is that when you get a milkshake, you get TWO MILKSHAKES.Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-28398226101923482432011-10-30T18:27:00.000-06:002011-10-31T09:32:57.213-06:00Halloween the fun way<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXks3vOIOJ_p0_rScMab-OlPxsruJPiR9ta1yLjIloShX0IJqvsRtHTSdqC7Vtcno96Nv1J8jliCY8MbRIv6IcobNmeJaQ9lP1KqzB8FQRPX4TXx96W4umqGir0Cv3AJlCf_nH04YYZncG/s1600/P1000904.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f84qHwqX_g3_Gg3Li9V4VmauAQoY3NUdqTZjT5F2zwd9lleQUBl39TL5vSwt_Ut286SmzuDaY4IjGng_TtAi3yM7R-doM1cYrBQeW_cTy8xyxnV-lQRZugUQdFhvYzLO1rOFTa_kLin4/s1600/P1000911.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f84qHwqX_g3_Gg3Li9V4VmauAQoY3NUdqTZjT5F2zwd9lleQUBl39TL5vSwt_Ut286SmzuDaY4IjGng_TtAi3yM7R-doM1cYrBQeW_cTy8xyxnV-lQRZugUQdFhvYzLO1rOFTa_kLin4/s320/P1000911.JPG" alt="" id="BLOGGER_PHOTO_ID_5665736032472142434" border="0" /></a><br />Halloween was way more awesome when we were little. You got to dress up in order to walk around outside and get candy. These days, it seems like people dress up in order to go into cramped indoor places with loud music full in order to get beer and hang out with drunk people. Total lose. Matt and I spent yesterday in our jammies making deliciously seasonal soup and playing computer games and reading Winnie-the-Pooh (ok, that was just me). Hard to think of a better way to spend a day/evening.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPttyu4PWJNnW3KUMNwqE-GudnP3kpk_2BCIp1JEgoAfdSJ7s-rx-is1lL33dl53dqPZZoVkdaFl7VuaOhhqMkbudpoF8RmScT2AKkyO-yx3T3VF1V5rTMe6rsUBfGatcjJg-zyMrSPfNo/s1600/P1000906.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPttyu4PWJNnW3KUMNwqE-GudnP3kpk_2BCIp1JEgoAfdSJ7s-rx-is1lL33dl53dqPZZoVkdaFl7VuaOhhqMkbudpoF8RmScT2AKkyO-yx3T3VF1V5rTMe6rsUBfGatcjJg-zyMrSPfNo/s320/P1000906.JPG" alt="" id="BLOGGER_PHOTO_ID_5665736053337448018" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f84qHwqX_g3_Gg3Li9V4VmauAQoY3NUdqTZjT5F2zwd9lleQUBl39TL5vSwt_Ut286SmzuDaY4IjGng_TtAi3yM7R-doM1cYrBQeW_cTy8xyxnV-lQRZugUQdFhvYzLO1rOFTa_kLin4/s1600/P1000911.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f84qHwqX_g3_Gg3Li9V4VmauAQoY3NUdqTZjT5F2zwd9lleQUBl39TL5vSwt_Ut286SmzuDaY4IjGng_TtAi3yM7R-doM1cYrBQeW_cTy8xyxnV-lQRZugUQdFhvYzLO1rOFTa_kLin4/s320/P1000911.JPG" alt="" id="BLOGGER_PHOTO_ID_5665736032472142434" border="0" /></a><br />The deal with this recipe is you get to make your own strudel dough i.e. phyllo dough. Phyllo has always been one of those mysterious ingredients that seemed impossible to make on your own. Not so. Haha<br /><br /><span style="font-size:130%;">Apple Strudel<span style="font-size:100%;"><br /><br />For the filling:</span></span><br /><ul><li>1 Tbsp cinnamon</li><li>6 Tbsp toasted bread crumbs</li><li>Rind of 1 lemon</li><li>1 cup sugar</li><li>3/4 cup raisins</li><li>8 cups finely chopped apples (~6 apples)</li></ul><ol><li>Combine ingredients.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXks3vOIOJ_p0_rScMab-OlPxsruJPiR9ta1yLjIloShX0IJqvsRtHTSdqC7Vtcno96Nv1J8jliCY8MbRIv6IcobNmeJaQ9lP1KqzB8FQRPX4TXx96W4umqGir0Cv3AJlCf_nH04YYZncG/s1600/P1000904.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXks3vOIOJ_p0_rScMab-OlPxsruJPiR9ta1yLjIloShX0IJqvsRtHTSdqC7Vtcno96Nv1J8jliCY8MbRIv6IcobNmeJaQ9lP1KqzB8FQRPX4TXx96W4umqGir0Cv3AJlCf_nH04YYZncG/s320/P1000904.JPG" alt="" id="BLOGGER_PHOTO_ID_5665736047944236210" border="0" /></a></li></ol><span style="font-size:130%;"><span style="font-size:100%;">For the dough:<br /></span></span><ul><li>1 1/2 cups flour</li><li>1/4 tsp salt</li><li>1 beaten egg</li><li>1/3 to 1/2 cup warm water</li><li>1/4 tsp vinegar<br /></li><li>2 tsp melted butter</li></ul><ol><li>Combine ingredients and knead for 10 minutes until the dough is silky, adjusting water/flour content as needed.<br /></li><li>Brush the surface of the dough with melted butter and roll as thin as possible.<br /></li><li>Stretch the dough being careful not to tear it. If it tears easily, it probably needs more kneading. The dough should stretch an unbelievable amount, to about a square yard.</li><li>Cut the edges off of the dough, as they will be think and bulgy.<span style="text-decoration: underline;"></span></li></ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI173k64FEUdFiqo6FXKIhN5EibQ_etSzjw-xoe56mhV9auciof-2g2_or21RWngj0_4QADyZIw-U7VwmO5zZ7Fq9XjrurV2eiP7nOOXr9_Iy-mTbF78yBxAI0IPqhmodp0AGdQHPsso49/s1600/P1000908.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI173k64FEUdFiqo6FXKIhN5EibQ_etSzjw-xoe56mhV9auciof-2g2_or21RWngj0_4QADyZIw-U7VwmO5zZ7Fq9XjrurV2eiP7nOOXr9_Iy-mTbF78yBxAI0IPqhmodp0AGdQHPsso49/s320/P1000908.JPG" alt="" id="BLOGGER_PHOTO_ID_5665736042776840610" border="0" /></a><br />For assembly:<br /><ul><li>6 Tbsp melted butter</li></ul><ol><li>brush the dough with melted butter and place filling is a log on one end. Carefully roll the strudel, making sure that the ends are covered with dough. It's ok if the dough rips, as you'll have a lot of layers. Brush the rolled strudel with more melted butter and bake for 20 minutes at 400F, then at 10 350F for 10 minutes.<br /></li></ol><span style="font-size:130%;"><span style="font-size:100%;"></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkFn7Qw9Pn0e0M4I_TC2HAB4J2obm2B0d-wyk7nSjn-ZTt6ewKgsIezZ7jAlp4L88Ly0W6eEoIW7bJZZx0fQ7Rhw-3L7CH9fSoyaGuHD63fKmtl4PFUBznwsliAlN00UXvoi_o7N1ymH8/s1600/P1000909.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkFn7Qw9Pn0e0M4I_TC2HAB4J2obm2B0d-wyk7nSjn-ZTt6ewKgsIezZ7jAlp4L88Ly0W6eEoIW7bJZZx0fQ7Rhw-3L7CH9fSoyaGuHD63fKmtl4PFUBznwsliAlN00UXvoi_o7N1ymH8/s320/P1000909.JPG" alt="" id="BLOGGER_PHOTO_ID_5665736033772995250" border="0" /></a>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-32581368015113938812011-10-14T19:02:00.006-06:002011-10-20T18:27:26.541-06:00adventures in chaiI have a strange relationship with tea. Namely, I'm an Asian girl who doesn't like tea. Sometimes, I'm curled up on the couch with a book when the weather is yucky, and I think. . . hey, some tea would be nice. And it never is. I do like sweet milk tea though. When in Nepal or India, I always was excited for tea when I visited someone. Since moving to Boulder, I have become a major fan of Bhakti Chai, which is a local type of chai that is sold in a lot of coffee shops around. It is wonderfully spicy and gingery. (Yes, I know the predominant flavor in chai is supposed to be cardamom, not ginger. But I don't like cardamom.) I've been a little worried about being disappointed with chai for the rest of my life. So I tried making it at home. I plan to use even more ginger next time.<br /><br /><span style="font-size:130%;">Bhakti Chai Concentrate Imitation</span><br /><ul><li>4 cups water</li><li>5 black tea bags</li><li>4 inches fresh ginger, sliced (~1/2 inch diameter)<br /></li><li>1 cinnamon stick</li><li>1 piece star anise</li><li>6 cardamom pods</li><li>1/4 tsp black pepper</li><li>1/2 cup crystallized ginger pieces, sliced.<br /></li><li>1/2 cup brown sugar<br /></li></ul><ol><li>Put tea bags, sliced ginger, cinnamon, anise, cardamom, and pepper in a medium saucepan. Add water and bring to a boil. Simmer for 5 miunutes.</li><li>Meanwhile, oil your chefs knife and slice the crystallized ginger as thin as you can. Combine the crystallized ginger and sugar in a food processor and pulse until large pieces or ginger are broken up.<br /></li><li>Turn off the heat and add the ginger-sugar mixture. After 5 minutes of steeping, remove the tea bags, and let the spices steep for another 30 minutes. Strain and store in the fridge.<br /></li><li>Combine with equal parts milk and serve hot or cold.<br /></li></ol>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-57908505302017021682011-10-14T07:10:00.005-06:002011-10-14T07:30:39.230-06:00Progress<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1LD1eVnWyD_5F0ki_l5hKIJwQoiAvGAPnNOZxjzNsZRrszohEGVHEtp0VAipvWMYr-umn-oczJ5BctdEF6M8i7PDcu2MKd8KQn_H6LXPmBVidPYt4UsObu5ApbDRnEZo3Plq5tfxMqk0/s1600/DSC00698.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1LD1eVnWyD_5F0ki_l5hKIJwQoiAvGAPnNOZxjzNsZRrszohEGVHEtp0VAipvWMYr-umn-oczJ5BctdEF6M8i7PDcu2MKd8KQn_H6LXPmBVidPYt4UsObu5ApbDRnEZo3Plq5tfxMqk0/s320/DSC00698.JPG" alt="" id="BLOGGER_PHOTO_ID_5663337748303578034" border="0" /></a><br />This picture is a lot more exciting that it might look. This week was a big milestone in my PhD project, as I started my field project. I've been working on developing a new antimicrobial concrete coating and finally finished some samples to place in a manhole. Yay! It's something that's been stressing me out since May, and it feels really good to get things rolling.<br /><br />We had a night on the town last night (Barnes and Noble and the Pearl Street Whole Foods). I should probably never be unattended in a bookstore, as I get way too excited about many things and disturb other patrons. Like illustrated books covering all of science. And crayons (not sure why they had crayons). And bookends.<br /><br /><span style="font-size:130%;">Village Baker's Holiday Cranberry-Orange Bread</span><br />from<a href="http://www.amazon.com/Passion-Baking-Bake-celebrate-nourish/dp/0848731794"> A Passion for Baking</a><br /><br /><ul><li>1/3 cup warm water</li><li>5 tsp rapid-rise yeast</li><li>4 to 5 cups flour</li><li>3/4 cups warm milk</li><li>3/4 cup butter, melted</li><li>1 egg</li><li>3 egg yolks</li><li>1 tsp salt</li><li>1 1/3 tsp sugar</li><li>1 tsp vanilla</li><li>1/2 tsp orange oil (I used zest)<br /></li><li>1 1/2 cups coarsely chopped fresh or frozen cranberries (I used dried)</li><li>3/4 cups minced chocolate chips</li></ul><ol><li>Dissolve yeast in water and let stand 2 minutes to dissolve. Add 1 cup flour and milk, butter, eggs, salt, sugar, vanilla, and orange zest. Add 3 cups of flour and knead, adding more flour as needed, for 10 minutes.<br /></li><li>Form dough into a ball, oil, and let sit covered in bowl or on counter for 30 minutes to an hour until doubled. </li><li>Grease a 9-inch springform pan, and place it on a baking sheet.<br /></li><li>Gently deflate dough and press into a rectangle. Dump cranberries and chocolate on top and fold into the dough. Let the dough rest 15 minutes and then shape into 12 balls. Arrange the balls in the pan. If you like lovely browning, brush with a whisked egg. Cover with plastic wrap and proof 45-60 minutes.</li><li>Prehead oven to 350F. Bake bread until browned, 40-50 minutes. Cool.<br /></li></ol><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_L2UtlYPxmj8b6kxIwTKr2bHAUcGswFwAiQjl2f2vKl72-V9eN5mQS-XQQU9KOgjIFvk_jV3lL7gaWrUms-FVUBX_BY3rHvZ6nxtoCn6nYAnxa5Npls2MxqRVwp68pB2XjE_UJ8e4ILVT/s1600/P1000888.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_L2UtlYPxmj8b6kxIwTKr2bHAUcGswFwAiQjl2f2vKl72-V9eN5mQS-XQQU9KOgjIFvk_jV3lL7gaWrUms-FVUBX_BY3rHvZ6nxtoCn6nYAnxa5Npls2MxqRVwp68pB2XjE_UJ8e4ILVT/s320/P1000888.JPG" alt="" id="BLOGGER_PHOTO_ID_5663336432047429026" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclsj-uKBjSL-CaIOg17S7ggqQzlhTTm2OBwtLi20jpy_d5k0nWHr68r2odkpFSBprMpIzatlAlpLfv6FNAX2tHJoW9T3fWE326cwXSkUtnJCL2KGB_qR7K6oQ2pfO3VN7os1PEULnyv65/s1600/P1000893.JPG"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0NTlxhShxWcjhJ-8lF5fcHA7LC2Ui26eMghuy3og77X2zpMTpVdF7ceRGw3-TB5gE2q_zRkPHeL9GUjnbPh7Y9jKXurjARDHuZSq8bz5wEfHHnTeQzISUP-cgzuhlcuyIylhBSQ-1Y6Q/s1600/P1000890.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0NTlxhShxWcjhJ-8lF5fcHA7LC2Ui26eMghuy3og77X2zpMTpVdF7ceRGw3-TB5gE2q_zRkPHeL9GUjnbPh7Y9jKXurjARDHuZSq8bz5wEfHHnTeQzISUP-cgzuhlcuyIylhBSQ-1Y6Q/s320/P1000890.JPG" alt="" id="BLOGGER_PHOTO_ID_5663336439730342130" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclsj-uKBjSL-CaIOg17S7ggqQzlhTTm2OBwtLi20jpy_d5k0nWHr68r2odkpFSBprMpIzatlAlpLfv6FNAX2tHJoW9T3fWE326cwXSkUtnJCL2KGB_qR7K6oQ2pfO3VN7os1PEULnyv65/s1600/P1000893.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclsj-uKBjSL-CaIOg17S7ggqQzlhTTm2OBwtLi20jpy_d5k0nWHr68r2odkpFSBprMpIzatlAlpLfv6FNAX2tHJoW9T3fWE326cwXSkUtnJCL2KGB_qR7K6oQ2pfO3VN7os1PEULnyv65/s320/P1000893.JPG" alt="" id="BLOGGER_PHOTO_ID_5663336446576821730" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_L2UtlYPxmj8b6kxIwTKr2bHAUcGswFwAiQjl2f2vKl72-V9eN5mQS-XQQU9KOgjIFvk_jV3lL7gaWrUms-FVUBX_BY3rHvZ6nxtoCn6nYAnxa5Npls2MxqRVwp68pB2XjE_UJ8e4ILVT/s1600/P1000888.JPG"><br /></a><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUdnjpHQN7oslQOJrvuoqVN7NJ5_L2sT3t75gHT5OEZU2b7WhqgEW-3ZMfvbWbZ2IxHHWMbDNbdnIy5Vd0X8VXLOCGjVlmyLqwCa_8OmcPpfxYQnGpHzqdmcVjXFY-dzNkE8zbcr9Y30S/s1600/P1000891.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUdnjpHQN7oslQOJrvuoqVN7NJ5_L2sT3t75gHT5OEZU2b7WhqgEW-3ZMfvbWbZ2IxHHWMbDNbdnIy5Vd0X8VXLOCGjVlmyLqwCa_8OmcPpfxYQnGpHzqdmcVjXFY-dzNkE8zbcr9Y30S/s320/P1000891.JPG" alt="" id="BLOGGER_PHOTO_ID_5663336463375327618" border="0" /></a><br />mmm delicious.<br /></div>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com1tag:blogger.com,1999:blog-619695757119661634.post-43593868690590123932011-10-07T12:48:00.005-06:002011-10-07T21:51:59.204-06:00More Pumpkings!The great pumpkin scare of 2010 and the general shortage on the east coast had some of us here in Boulder nervous about pumpkin supply. So when I saw canned pumpkin in a grocery store out of town last weekend, I went a little nuts. Turns out, cans have been appearing in local King Soopers this week. Scare averted. But we still had a large quantity of pumpking and a plethora of ideas of how to use it. So a couple of girl friends and I got together yesterday for a whirlwind pumpkin party.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp44A9WFes2OwXeBQjzv4sTv2BRvhlZwMHotInAbsWVf6VwuDVWOKOrqpE9EgJwezI9-hr4Zwzws6fearfwUGsUZcEDEsbXlSsYk9fPU_qr_WRSXuVZZO-m6mmDhyphenhyphenjbsI64oCZqRx0pt6/s1600/photo%25281%2529.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-L5LKU4diWV7eNoWfW3imDsw_LZ2IXfna0SD9JsKkS-JIYHw33vj7Xewdu-Vn-xBSOn6chsV6rmCy7kPvf9vrAZEAOjAbRE4Wj9RxZLt3BV62_2QQA91GCv54E0Vn9xy-0bpIsff0or4/s1600/photo%25284%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-L5LKU4diWV7eNoWfW3imDsw_LZ2IXfna0SD9JsKkS-JIYHw33vj7Xewdu-Vn-xBSOn6chsV6rmCy7kPvf9vrAZEAOjAbRE4Wj9RxZLt3BV62_2QQA91GCv54E0Vn9xy-0bpIsff0or4/s320/photo%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5660889498335518002" border="0" /></a>Results: Pumpkin Cream Cheese Muffins, Iced Pumpkin Zucchini Bread, and Pumpkin Cookies with Maple Frosting. The only thing better than baking alone is baking with awesome friends. Friends who promote batter sampling.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqGWNEuRte8hS6d5JUc_MRazEsnbNomRrvdVjsXoIhX7ynmP-ZawnoGH9OC6xv1nhftFetxbtB9I7IDpeYoazR1wfWjXOF_VP__dfAgREk9Rcg6A3p_d-XrtnxPQfi9Y_rOJTYHuVtW18/s1600/photo%25283%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqGWNEuRte8hS6d5JUc_MRazEsnbNomRrvdVjsXoIhX7ynmP-ZawnoGH9OC6xv1nhftFetxbtB9I7IDpeYoazR1wfWjXOF_VP__dfAgREk9Rcg6A3p_d-XrtnxPQfi9Y_rOJTYHuVtW18/s320/photo%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5660889493060594162" border="0" /></a><br />In other news the chinook winds have picked up and it's crazy windy and chilly in town. Tomorrow is Ultimate Club Regionals and the forcast is not positive. It should feel like ultimate in Minnesota. I'm prepared with 5+ layers and a huge thermos ready to be filled with spiced cider.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYV1T8ZkKnvzJTBh-ceRVp5KgaDbt72pTAHo93bjmrdq2IxHPdcLktC5rNUdfCnEVJM4M_TBADcBjgy4pKXwm6OofTl__LD_ehekuytKiXzLjXxVcSkb98GsSI2Hi8Dx16YGGen9oZLIy/s1600/photo%25282%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYV1T8ZkKnvzJTBh-ceRVp5KgaDbt72pTAHo93bjmrdq2IxHPdcLktC5rNUdfCnEVJM4M_TBADcBjgy4pKXwm6OofTl__LD_ehekuytKiXzLjXxVcSkb98GsSI2Hi8Dx16YGGen9oZLIy/s320/photo%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5660889489985359858" border="0" /></a><br /><span style="font-size:130%;">Pumpkin Cream Cheese Muffins</span><br />adapted from Annie's Eats<br />Makes 24 muffins<br /><br /><ul><li>8 oz. cream cheese</li><li>1 cup powdered sugar</li></ul><ul><li>3 cups flour</li><li>2 tsp cinnamon</li><li>1 1/2 tsp nutmeg</li><li>1 1/2 tsp cloves</li><li>1/2 tsp allspice</li><li>1 tsp salt</li><li>1 tsp baking soda</li><li>4 eggs</li><li>1 1/2 cups sugar</li><li>2 cups pumpkin puree (will need a big can)</li><li>1 cup vegetable oil</li></ul><ul><li>1/2 cup sugar</li><li>5 Tbsp flour</li><li>1 tsp cinnamon</li><li>4 Tbsp cold butter</li></ul><ol><li>For filling, blend cream cheese and powdered sugar. Roll into a log with 1 1/2 inch diameter and wrap in plastic wrap. Chill in the freezer for at least 2 hours.</li><li>Grease or line with muffin liners 24 muffin wells. Heat oven to 350F</li><li>Make the struesel: Combine sugar, flour, cinnamon, and butter in a small bowl and blend until combined.<br /></li><li>For the muffins, mix dry ingredients (flour, spices, salt, and soda) together. Mix the eggs, sugar, pumpkin and oil in a separate bowl. Carefully fold the dry into the wet, being careful not to overmix.<br /></li><li>Spoon about 1 Tbsp batter into each muffin well. Cut the cream cheese log into 24 equal pieces and place one in each well. Top the muffins with remaining batter. Sprinkle a little struesel on each muffin.</li><li>Bake for 20-25 minutes. Cool completely before serving.</li></ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp44A9WFes2OwXeBQjzv4sTv2BRvhlZwMHotInAbsWVf6VwuDVWOKOrqpE9EgJwezI9-hr4Zwzws6fearfwUGsUZcEDEsbXlSsYk9fPU_qr_WRSXuVZZO-m6mmDhyphenhyphenjbsI64oCZqRx0pt6/s1600/photo%25281%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp44A9WFes2OwXeBQjzv4sTv2BRvhlZwMHotInAbsWVf6VwuDVWOKOrqpE9EgJwezI9-hr4Zwzws6fearfwUGsUZcEDEsbXlSsYk9fPU_qr_WRSXuVZZO-m6mmDhyphenhyphenjbsI64oCZqRx0pt6/s320/photo%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5660889489613305618" border="0" /></a>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-84924486032903780002011-10-03T10:06:00.008-06:002011-10-03T16:02:49.300-06:00My Favorite Month<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhW1nqVH4iDygO9uGMKIVwvjboOOHh511TgvFZbn6mFjbpOpGKNEAB-BpRnGHMCpIHNNNDQepc4raFGqAAXb5-qExKU7NCclNfE2gXbxKdvk7qpHrf8IZVzS0F9ViBswxvTdEInQ2mwfeX/s1600/P1000876.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhW1nqVH4iDygO9uGMKIVwvjboOOHh511TgvFZbn6mFjbpOpGKNEAB-BpRnGHMCpIHNNNDQepc4raFGqAAXb5-qExKU7NCclNfE2gXbxKdvk7qpHrf8IZVzS0F9ViBswxvTdEInQ2mwfeX/s320/P1000876.JPG" alt="" id="BLOGGER_PHOTO_ID_5659387430378529874" border="0" /></a><br />Happy October. Matt and I went up to the mountains for a mini-vacation this weekend to catch the end of the turning of the aspen leaves. We had an awesome time hiking, biking, and mostly lazing around. Watching movies in the afternoon is one of my favorite activities because it means that you don't really have to be doing anything.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVn4iPFUKEDr32AvtJ5lzbhaPcpzgki7tS2WTDyOflcXCE20UAaTlCIbgcW8a2n20AJgAucY0SZvQFfwTJJCEPz3bOB3XCczzCL3GUIe6eOvgFDGEg0h_uCnqlhzKX5RFBAL-u_-al4Knq/s1600/P1000880.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVn4iPFUKEDr32AvtJ5lzbhaPcpzgki7tS2WTDyOflcXCE20UAaTlCIbgcW8a2n20AJgAucY0SZvQFfwTJJCEPz3bOB3XCczzCL3GUIe6eOvgFDGEg0h_uCnqlhzKX5RFBAL-u_-al4Knq/s320/P1000880.JPG" alt="" id="BLOGGER_PHOTO_ID_5659387408505544002" border="0" /></a></div><div>We had the last pickup for our farm share last week. It's been pretty fantastic and I have already signed up for next year. We'll miss our amazing tomatoes and potatoes. That is, after we work our way through our backlog (4 weeks of beautiful, small, colorful potatoes).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLlLWi52ZjxRfc8CQh1ZBD2r4Ov6FqK0DKFtvJyLxvw88FTSlFaSAVk0vwdOfvwJy-kmvZ5s-Uw2Imu8FnkcuI_orpAOpykBqYqeg_Ayi-QpmciOiN7G3-jvIyr23s0NHJ0HSfbnJBytX/s1600/P1000883.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLlLWi52ZjxRfc8CQh1ZBD2r4Ov6FqK0DKFtvJyLxvw88FTSlFaSAVk0vwdOfvwJy-kmvZ5s-Uw2Imu8FnkcuI_orpAOpykBqYqeg_Ayi-QpmciOiN7G3-jvIyr23s0NHJ0HSfbnJBytX/s320/P1000883.JPG" alt="" id="BLOGGER_PHOTO_ID_5659387415702654770" border="0" /></a></div><div>I made two loaves of brioche to leave at the mountain house for french toast throughout the ski season (Middle-class french toast = 1 stick butter per loaf). We made a preliminary round of Alton Brown's french toast (mmm half-and-half), which was very tasty, even for the girl who doesn't like french toast. We also made a batch of the <a href="http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/">baked brownie</a> to freeze and bring to the ski hill. I'm looking forward to many 2pm brownie breaks on the lift. I separated them into edge and middle brownies, because then I can feed the edges to the crazies who like them. Here's how I dig into a pan of brownies:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbOKDk4RsZawHYmkOgkkzFzlxAYDQrJKxLnTlYtGGYxj1xRlTC89Bmffhc81Bto_xcXOacW7ne_L_qkmyLX2kBijQ2Yorw-xm8n7lOLH239WUbfk9YdMLdwpkaDNFmPE9GA7pQ6DHakCO/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbOKDk4RsZawHYmkOgkkzFzlxAYDQrJKxLnTlYtGGYxj1xRlTC89Bmffhc81Bto_xcXOacW7ne_L_qkmyLX2kBijQ2Yorw-xm8n7lOLH239WUbfk9YdMLdwpkaDNFmPE9GA7pQ6DHakCO/s320/photo.JPG" alt="" id="BLOGGER_PHOTO_ID_5659389250112198690" border="0" /></a><br /></div>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-16855154703446438192011-09-27T20:29:00.005-06:002011-09-30T17:59:06.715-06:00Apples!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyMuIZ5Jjq8vXFk9FoIBpIStTQZIY_7K-xbwTsu3bnlmRex4-URhugsUckWSVvpl8YOrE362CTVa2ZId3GzZeun4NVJzaS2cHdH8L4aVQALhdsDivowN4hChPwgkk3ZphvqpRnO6BDBVG/s1600/P1000828.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyMuIZ5Jjq8vXFk9FoIBpIStTQZIY_7K-xbwTsu3bnlmRex4-URhugsUckWSVvpl8YOrE362CTVa2ZId3GzZeun4NVJzaS2cHdH8L4aVQALhdsDivowN4hChPwgkk3ZphvqpRnO6BDBVG/s320/P1000828.JPG" alt="" id="BLOGGER_PHOTO_ID_5658301397546421890" border="0" /></a>A room-sized work at MOMA<br /></div><br />I went to New York this summer, and in my non-bloggingness, forgot to talk about it. I was visiting a good friend from high school/college/travelling abroad and it was my first time in the city (well, since I was 10). I spent a lot of time wandering about the midtown area. MOMA was amazing, as was the natural history museum. We got rush tickets to Memphis (which won best musical last year), which was excellent, especially at BOGO student prices. I love musicals.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtaQarybbSJGQrMUSnh_b5HPUI5tZoRjhjrU_t5obVXrksDVrrQtOus2KAk272s5daFEPNLH7uGpV7h7AFrlu_dM-pg6yVyY-xjWxslfbZc5YxKTmJcAaSSTNnsBqUkyALTjnQqYlwzvD/s1600/P1000865.JPG"><br /></a>Food highlights included Caracas arepa bar, a gyro from "the best" Halal cart, a bagel from H&H with salmon spread, a chocolate chip cookie from Levain (yum!), red bean ice cream from a cute place in Chinatown, and a Kosher Indian dinner that we cooked. Cooking kosher is hard. But kind of fun. For one night. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwVR3cTfD7etkhrwER3HtE7WEIjyDaO-YkDNEI1UbssekIdE07c-_gRf0NoLFxnEKYIGXfSPKpiySU_akfKaJ161dwtSh899u7zTWuZiQM7uRi-AA0zaclS6QtVSO70p83JVRyMjEWq3w/s1600/P1000867.JPG"><br /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqTuVT9F_kaibMPmVjs1dmoNBLUs5LcdWsD775dYyaoytg5e2nbXL797SiYb4P23cTwxo9pcUAT2bHWc8nK47kKwh7JOdlHM_PQ3NKBB3-ytVXlLmEUiahZRG-abnunPO6XeRo3QVOhIO/s1600/P1000811.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqTuVT9F_kaibMPmVjs1dmoNBLUs5LcdWsD775dYyaoytg5e2nbXL797SiYb4P23cTwxo9pcUAT2bHWc8nK47kKwh7JOdlHM_PQ3NKBB3-ytVXlLmEUiahZRG-abnunPO6XeRo3QVOhIO/s320/P1000811.JPG" alt="" id="BLOGGER_PHOTO_ID_5658301400620539794" border="0" /></a>This guy is a pro dog-walker. Really.<br /><br /><div style="text-align: left;">I've been eyeing this apple "cake" recipe for several months. It's really a pie baked in a cake pan. But kind of a tart because it's open on top. I love that it takes 10 apples. I brought it to a pasta dinner for my frisbee team and it was rapidly consumed. On that note, I played frisbee at practice this week for the first time in 3 months. Wooooooo! My physical therapist says that my hamstring is almost totally normal again. Too bad I missed the end of this season, but I'm going to be raring and ready for next year.<br /></div></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtaQarybbSJGQrMUSnh_b5HPUI5tZoRjhjrU_t5obVXrksDVrrQtOus2KAk272s5daFEPNLH7uGpV7h7AFrlu_dM-pg6yVyY-xjWxslfbZc5YxKTmJcAaSSTNnsBqUkyALTjnQqYlwzvD/s1600/P1000865.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtaQarybbSJGQrMUSnh_b5HPUI5tZoRjhjrU_t5obVXrksDVrrQtOus2KAk272s5daFEPNLH7uGpV7h7AFrlu_dM-pg6yVyY-xjWxslfbZc5YxKTmJcAaSSTNnsBqUkyALTjnQqYlwzvD/s320/P1000865.JPG" alt="" id="BLOGGER_PHOTO_ID_5658301395906140082" border="0" /></a><br /></div><span style="font-size:130%;">Rougemont Apple Pastry Cake</span><br />adapted from<a href="http://www.amazon.com/Passion-Baking-Bake-celebrate-nourish/dp/0848731794"> A Passion for Baking</a><br /><ul><li>2 cups flour</li><li>1 Tbsp sugar</li><li>1/2 tsp salt</li><li>3/4 cup cold butter, in chunks</li><li>5 Tbsp ice water</li></ul><ul><li>10 large apples, cored and slices</li><li>1/4 cup sugar</li><li>1 Tbsp cornstarch</li><li>1 tsp ground cinnamon</li><li>1 Tbsp lemon juice</li></ul><ul><li>1/2 cup melted butter</li><li>1 cup sugar</li><li>2 tsp vanilla</li><li>4 eggs</li><li>2 Tbsp flour</li><li>1 tsp ground cinnamon</li></ul><ol><li>For the pastry crust, mix flour, sugar, and salt. Cut in butter until grainy. Add ice water and mix gently until just combined. The dough should be dry and shaggy, but should hold together when squished. Place into a bag and refrigerate for at least an hour.<br /></li><li>Preheat oven to 350F. Brush a springform pan with melted butter and place on a baking sheet. Roll the dough into a circle and fit into the bottom and sides of the 10-inch springform.<br /></li><li>Toss apples with sugar, cornstarch, cinnamon, and lemon juice. Fill the crust with the apples (you can make them pretty if you like). Cover pan with aluminum foil and bake 60-75 minutes until apples are soft.</li><li>For vanilla sauce, mix melted butter, sugar, vanilla, eggs, flour and cinnamon. Pour over the hot cake. Make sure you get the sauce into all the nooks and crannies. Bake another 20 minutes. Cool on a wire rack. Refrigerate 6 hours or overnight before serving.</li></ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwVR3cTfD7etkhrwER3HtE7WEIjyDaO-YkDNEI1UbssekIdE07c-_gRf0NoLFxnEKYIGXfSPKpiySU_akfKaJ161dwtSh899u7zTWuZiQM7uRi-AA0zaclS6QtVSO70p83JVRyMjEWq3w/s1600/P1000867.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwVR3cTfD7etkhrwER3HtE7WEIjyDaO-YkDNEI1UbssekIdE07c-_gRf0NoLFxnEKYIGXfSPKpiySU_akfKaJ161dwtSh899u7zTWuZiQM7uRi-AA0zaclS6QtVSO70p83JVRyMjEWq3w/s320/P1000867.JPG" alt="" id="BLOGGER_PHOTO_ID_5658301389718104290" border="0" /></a>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-35525130971333161802011-09-18T10:27:00.003-06:002011-09-27T20:29:41.927-06:00Happy (late) Mid-Autumn Festival<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIww4qVZ3zCqrV1FnuwZMLKR3daoIy6q9Phce8Aqi-9PMglU4QWrnAGfL9PhayENd5rj8xxMUen7ahfleaEgzar0CteLSOhPBTUOAspIeNZPTibZCNxX3JGIhJ4Mgxvcn80PzS535pVrxM/s1600/P1000860.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIww4qVZ3zCqrV1FnuwZMLKR3daoIy6q9Phce8Aqi-9PMglU4QWrnAGfL9PhayENd5rj8xxMUen7ahfleaEgzar0CteLSOhPBTUOAspIeNZPTibZCNxX3JGIhJ4Mgxvcn80PzS535pVrxM/s320/P1000860.JPG" alt="" id="BLOGGER_PHOTO_ID_5653737408998379794" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLClV5tflJ8FIwvgtqvVoi__Y_EhLyPdwujZ4j6_SRGBfJBh1o4qez1TktG1s1n4SJJMgIRdFuCPG-IbBF3ZhF9TcjJ879FOZS6NLT21cAN_YD2LZcPJAnp9a1mrqGJQBVz3dmNdXe91_/s1600/P1000862.JPG"><br /></a>Moon cakes are the traditional treat passed around during the Chinese Mid-Autumn Festival. They are also one of my favorite pastries. Matt got me a moon cake mold a couple of years ago, and I've made several batches. This recipe is the best yet. I like red bean paste filling, but I'm particularly fond of sweet red bean stuff. You can use other sweet fillings too. When I was in Beijing, my European friends took a couple of months to realize that the brownish stuff oozing out of the pastries in the window was bean paste and not chocolate. This was a serious disappointment for them, but not for me. <br /><br /> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLClV5tflJ8FIwvgtqvVoi__Y_EhLyPdwujZ4j6_SRGBfJBh1o4qez1TktG1s1n4SJJMgIRdFuCPG-IbBF3ZhF9TcjJ879FOZS6NLT21cAN_YD2LZcPJAnp9a1mrqGJQBVz3dmNdXe91_/s1600/P1000862.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLClV5tflJ8FIwvgtqvVoi__Y_EhLyPdwujZ4j6_SRGBfJBh1o4qez1TktG1s1n4SJJMgIRdFuCPG-IbBF3ZhF9TcjJ879FOZS6NLT21cAN_YD2LZcPJAnp9a1mrqGJQBVz3dmNdXe91_/s320/P1000862.JPG" alt="" id="BLOGGER_PHOTO_ID_5653737411007246914" border="0" /></a><br />Forming the cake without mangling it is tricky.</div><br /><br /><span style="font-size:100%;"><span style="font-size:130%;">Moon Cakes</span><br /></span><ul><li>2/3 cup corn syrup or simple syrup</li><li>1/8 tsp baking soda</li><li>2 3/4 cups flour</li><li>1/2 cup oil</li><li>1/2 can black or red sweet bean paste</li><li>1 egg<br /></li></ul><ol><li>Mix the first 4 ingredients together to form a soft dough. Divide into 12 pieces and roll into balls. Flatten each ball into a circle using plenty of flour to keep it from sticking.<br /></li><li>Place a tablespoon of into each dough circle and gently place into the moon cake mold. Close the dough over the filling and whack the mold to get the cake out.<br /></li><li>Bake cakes for 15 minutes at 350F.</li><li>Brush with an egg wash made from one beaten egg with 1 Tbsp water and bake another 15 minutes until golden.</li></ol><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lGa6vmkkCMM0zQz0o7GyFBLlNuVi9fNLIO20tTxJVcBkI-Uyp0hV-1hK5sD5iOv2Y7G2aaiBhfBQmE3Rmp1FVk6qi-aCdHtTZVPoilseEs1gvB4BTMazqzyCI_sqCTvYTqfL2POqMuXN/s1600/P1000864.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lGa6vmkkCMM0zQz0o7GyFBLlNuVi9fNLIO20tTxJVcBkI-Uyp0hV-1hK5sD5iOv2Y7G2aaiBhfBQmE3Rmp1FVk6qi-aCdHtTZVPoilseEs1gvB4BTMazqzyCI_sqCTvYTqfL2POqMuXN/s320/P1000864.JPG" alt="" id="BLOGGER_PHOTO_ID_5653737404329548834" border="0" /></a><br /></div>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com3tag:blogger.com,1999:blog-619695757119661634.post-67719718247298069412011-09-15T09:21:00.006-06:002011-09-16T19:52:13.618-06:00Pumpkin love and fish pasteThey opened up an IKEA in Colorado, and I went with a friend last weekend. I've always been a little fixated with IKEA. It's like walking around in someone else's well-designed and fabulously clean house. And they have $1 ice cream. This time, I also discovered they have salmon paste. Which is delicious. And in a tube.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZc2aFeedrw6X207Qp6WuHGxrQpQrebSD0b7QHYk7SrCt-WuPd9l9pg-kpTf8e6iWpMXndjV538U1Zi6k4BaffFSbu9y0JZtz4chapBSKYkyvX4szRzq1svrWUOFfjiOflPQDnRHh6aFp/s1600/P1000856.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZc2aFeedrw6X207Qp6WuHGxrQpQrebSD0b7QHYk7SrCt-WuPd9l9pg-kpTf8e6iWpMXndjV538U1Zi6k4BaffFSbu9y0JZtz4chapBSKYkyvX4szRzq1svrWUOFfjiOflPQDnRHh6aFp/s320/P1000856.JPG" alt="" id="BLOGGER_PHOTO_ID_5653139509558688258" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZc2aFeedrw6X207Qp6WuHGxrQpQrebSD0b7QHYk7SrCt-WuPd9l9pg-kpTf8e6iWpMXndjV538U1Zi6k4BaffFSbu9y0JZtz4chapBSKYkyvX4szRzq1svrWUOFfjiOflPQDnRHh6aFp/s1600/P1000856.JPG"><br /></a><br />One of my favorite parts of fall is the prerogative to bake delicious apple and pumpkin items. Matt likes pumpkin more than anyone I've ever met. Pumpkin pie, pumpkin lattes, pumpkin bread. When we set out to find a pumpkin bread recipe this week, we browsed through recipes and he pointed out which breads were acceptable by their picture. Is the top a bit shiny? Does it look moist inside? This one fit the bill for all. And I got to change the name. I'm so funny.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2GDkuis3CSSGzmHGmvfizoykcV81YBqJZkqoMxTRMJBIf2-UC5a08YJMZzZxqFGX3U0JgvMtShPyHL17KVhdTDyXk83d_Rxdk8hAB-RemLGiRF5NPBNv3_tGUPIcpFJTI2rf9YhoDTD8/s1600/P1000858.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2GDkuis3CSSGzmHGmvfizoykcV81YBqJZkqoMxTRMJBIf2-UC5a08YJMZzZxqFGX3U0JgvMtShPyHL17KVhdTDyXk83d_Rxdk8hAB-RemLGiRF5NPBNv3_tGUPIcpFJTI2rf9YhoDTD8/s320/P1000858.JPG" alt="" id="BLOGGER_PHOTO_ID_5653139498189872962" border="0" /></a><br />I brought some so school today, only to find that my friend SB had also brought pumpkin bread. After bantering about how delicious pumpkin bread is an whose would be yummier, we discovered that we had both made the same recipe from online. Creepy. <br /><br /><br /><span style="font-size:130%;">Pumpking Beard</span><br />adapted from <a href="http://allrecipes.com/Recipe/downeast-maine-pumpkin-bread/detail.aspx">Allrecipes</a><br /><br /><ul><li>1 (15 ounce) can pumpkin puree</li><li>4 eggs</li><li>1 cup vegetable oil</li><li>2/3 cups water</li><li>2 1/3 cups white sugar</li><li>3 1/2 cups flour</li><li>2 tsp baking soda</li><li>1 1/2 tsp salt</li><li>1 tsp ground cinnamon</li><li>1 tsp ground nutmeg</li><li>1/2 tsp ground cloves</li><li>1/4 tsp ground ginger</li></ul><ol><li>Preheat oven to 350F. Grease and flour 2 9x4 inch loaf pans (or 3 7x3 inchers).</li><li>Mic pumpkin with eggs oil, water, and sugar until well blended. Mix dry ingredients in separate bowl. Gently fold dry ingredients into wet (no whisking!) Pour into pans.</li><li>Bake for 50 minutes, turning halfway through, until toothpick comes out clean. Cool a couple of minutes before removing from pan.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbZGLqYPfdwvWymhXO-Lx7a3bug0qI1tC_x2T8Ncs7B7-5RXeATLhKYIOkEQRGxKEm2QhqALBjVdqWjFmh0H1ibTJLyl1VPVAPBKOCg-79_2sOV-lVESaCAxLra8yhP-aUzeROzNgtgrH/s1600/P1000857.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbZGLqYPfdwvWymhXO-Lx7a3bug0qI1tC_x2T8Ncs7B7-5RXeATLhKYIOkEQRGxKEm2QhqALBjVdqWjFmh0H1ibTJLyl1VPVAPBKOCg-79_2sOV-lVESaCAxLra8yhP-aUzeROzNgtgrH/s320/P1000857.JPG" alt="" id="BLOGGER_PHOTO_ID_5653139498322486498" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2GDkuis3CSSGzmHGmvfizoykcV81YBqJZkqoMxTRMJBIf2-UC5a08YJMZzZxqFGX3U0JgvMtShPyHL17KVhdTDyXk83d_Rxdk8hAB-RemLGiRF5NPBNv3_tGUPIcpFJTI2rf9YhoDTD8/s1600/P1000858.JPG"><br /></a></li></ol>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com1tag:blogger.com,1999:blog-619695757119661634.post-63552008870380393532011-09-09T16:35:00.010-06:002011-09-09T20:45:03.808-06:00Yoga? Me?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnihTsWRDCO6P8diyPhJ-GqrHSsd62QKYNi0kJNH2iw8GqDWpAOonctwDJBYdp_qgMtLoTJlZrTykNXdDaFAYqStoWQ6ZIQ9NTokV0joixmE0TC4QA_QRHOXHqfA-53RXwuRKrpj28qnM1/s1600/P1000848.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnihTsWRDCO6P8diyPhJ-GqrHSsd62QKYNi0kJNH2iw8GqDWpAOonctwDJBYdp_qgMtLoTJlZrTykNXdDaFAYqStoWQ6ZIQ9NTokV0joixmE0TC4QA_QRHOXHqfA-53RXwuRKrpj28qnM1/s320/P1000848.JPG" alt="" id="BLOGGER_PHOTO_ID_5650555168746726850" border="0" /></a><br />We've been making out like bandits on our farm share this summer. Every week, we drop by the farms booth at the farmer's market and get a huge amount of local produce (as above). We've been eating a lot of bruschetta and cucumber salads (though we don't have a good use for bell peppers, as neither of us are really excited about them). I am especially partial to the adorable fingerling potatoes we get in three colors. It's actually rare for the strawberries to make it home from the market, so you can tell we were restrained this week. We have been trying to use our produce in different ways, like this onion/tomato focaccia:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhFtEhyphenhyphen8FOG7IC42qnlKlLAqsTVL0Qv6K6R7X2rBIpcWkRiW9f6zXDycTgMkXYiaXLekC3GyzA8rZKWMU2KQZthUPvLqaOVzv71-zJ5sdbO9RKzvpulK7v22sOWp2G1BGR2PHeBaxM3e-/s1600/P1000849.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhFtEhyphenhyphen8FOG7IC42qnlKlLAqsTVL0Qv6K6R7X2rBIpcWkRiW9f6zXDycTgMkXYiaXLekC3GyzA8rZKWMU2KQZthUPvLqaOVzv71-zJ5sdbO9RKzvpulK7v22sOWp2G1BGR2PHeBaxM3e-/s320/P1000849.JPG" alt="" id="BLOGGER_PHOTO_ID_5650555164590126338" border="0" /></a><br />I bought a groupon for a local yoga studio this summer, and just started going this week. Previously, I've always dismissed yoga as being too touchy-feely. Then again, I didn't think much of stretching or cooling down after a workout either. Here in Boulder it seems like half the people you meet are yoga enthusiasts. Yes, this town is full of hippies. But it's also full of phenomenal athletes, many of whom do yoga to keep up their core strength and flexibility. I did my first session of hot (100F) yoga this afternoon, and despite feeling a little ill at times, I got some unbelievably good stretches. Though I probably won't dish out the $160 a month for a membership to this studio, I hope to make the most of my month of yoga and to incorporate some poses into what has become my regular stretching routine.<br /><br />Fall has set in for real here. The students are back, the temperatures have dropped, and soon enough we'll be getting those crazy chinook winds out of the mountains. Even though I'm not taking classes this semester, my schedule is a lot more structured than in the summer. I started tutoring at the engineering student center, and I really enjoy going through problems with students. Maybe I miss have a concrete answer to a problem and then being able to move on the the next problem. Or maybe I just miss math and physics. They seemed so magical when I studied them in college.<br /><br />Matt and I have been watching old episodes of Good Eats. If you've never seen it, you should. It's cooking for nerdy people who wonder why things happen the way they do in the kitchen. In an episode about cinnamon buns, he makes this ginger ring bread that I couldn't resist trying on my own.<br /><br /><span style="font-size:130%;">Citrus-Ginger Ring</span><br />from Good Eats<br /><br />For the dough:<br /><ul><li>4 large egg yolks</li><li>1 large egg</li><li>1/4 cup sugar</li><li>6Tbsp melted butter</li><li>6 ounces (3/4 cup) buttermilk or yogurt</li><li>approx. 4 cups flour</li><li>2 1/4 tsp instant yeast</li></ul>For filling:<br /><ul><li>1 cup sugar</li><li>1 cup flour</li><li>zest from 2 medium lemons</li><li>2 Tbsp candied ginger , finely chopper<br /></li><li>2 Tbsp fresh ginger, grated</li><li>2 Tbsp melted butter</li></ul>For the glaze:<br /><ul><li>4 ounces apricot or other jam</li><li>2 Tbsp candied ginger, finely chopped</li><li>2 Tbsp water</li></ul><ol><li>For the dough, combine yolks and egg (should be at room temperature) and sugar, butter and buttermilk. Whisk in 2 cups of the flour, yeast and salt until combined. Add 1 1/2 cups more flour and knead for 10 minutes by hand or 5 minutes on high and 5 minutes on low in a mixture. Add more flour if the dough is sticky. It should be soft, but not sticky. If mixed in a mixer, knead by hand for 30 seconds. Oil a large bowl, place dough in it and let rise until double (2-2.5 hours)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lBRnGla3EOw_O2wCVSfhzVqPxXwV4LE_qxDzaCDlslZpZzGF7XesueAe-VG2sNNbbDTkx8zKozjKamMdtenHoejyQ502d-PtGi_RtnHmofOTZix2TBR5g-b-S4S1tyQBPXTMFDgOzI_C/s1600/P1000851.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lBRnGla3EOw_O2wCVSfhzVqPxXwV4LE_qxDzaCDlslZpZzGF7XesueAe-VG2sNNbbDTkx8zKozjKamMdtenHoejyQ502d-PtGi_RtnHmofOTZix2TBR5g-b-S4S1tyQBPXTMFDgOzI_C/s320/P1000851.JPG" alt="" id="BLOGGER_PHOTO_ID_5650555158350927618" border="0" /></a></li><li>For the filling, mix sugar, flour, gingers, and zest until combined, and set aside</li><li>When the dough is risen, roll into a 12x24 inch rectangle. Brush the 2 Tbsp melted butter on the dough and sprinkle the filling evenly over the dough, leaving one inch along one of the long edges. Press it in lightly. Roll the dough and seal using the inch you left free of filling. Pinch it together real good. Place on greased baking sheet, cover with plastic wrap, and refrigerate overnight.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU__dvrU0Eg533b3LBUoebY0yR7hUoMGynS0gxyVCIv1PJM1yfAgxryeLCUKZfYztfJK2budNeMpU9go5m2aoXqZjS11gBqzrv1JdggH0Aa8Qx8vemnx77yq6b_22pcNWPiEiKMoE2x3Tt/s1600/P1000852.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU__dvrU0Eg533b3LBUoebY0yR7hUoMGynS0gxyVCIv1PJM1yfAgxryeLCUKZfYztfJK2budNeMpU9go5m2aoXqZjS11gBqzrv1JdggH0Aa8Qx8vemnx77yq6b_22pcNWPiEiKMoE2x3Tt/s320/P1000852.JPG" alt="" id="BLOGGER_PHOTO_ID_5650555154189472962" border="0" /></a></li><li>Place the ring in an unheated oven with a pan of boiling water and let it proof there for 30 minutes. Remove from over</li><li>Preheat oven to 350F. When ready, put ring in middle rack and bake 30 minutes.</li><li>While ring bakes, combine jam, ginger, and water in microwave-safe bowl. Microwave for 5 1-minute intervals on high, stirring each time. Brush over the warm ring when it comes out of the oven.<br /></li><li>Serve as soon as possible.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgDerngMK5y4UQVV0MOEEIo1LmdlCffGvdfpWfy58QkPANHjip9r4hDo7Z6__BWbs3p4tXdtpAa7W7J1ZEYsCbVd6NWyJ7BqXy53DHLO2WeFs7wzVmmddeK1QXGxm8AogOGC6741lq7YH/s1600/P1000855.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgDerngMK5y4UQVV0MOEEIo1LmdlCffGvdfpWfy58QkPANHjip9r4hDo7Z6__BWbs3p4tXdtpAa7W7J1ZEYsCbVd6NWyJ7BqXy53DHLO2WeFs7wzVmmddeK1QXGxm8AogOGC6741lq7YH/s320/P1000855.JPG" alt="" id="BLOGGER_PHOTO_ID_5650555149565358738" border="0" /></a></li></ol>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-7852323464178168592011-08-13T09:44:00.005-06:002011-08-16T20:53:00.635-06:00Dog DaysEvery summer since I was in elementary school, I've always made a huge list of things to do, books to read, people to visit. And I never accomplish most of the things I aim to do. So it continues with this summer. I've been travelling a fair bit, to conference, visiting home, visiting old friends. Thus I have gotten very little done at work, and feel like I am never at home.
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<br />I had a hamstring injury in April, and didn't realize how serious it was until June, when I ceased to be capable of playing ultimate. I've been trying to rehab it, but have recently realized that if I ever want to be able to run fast again, I should probably rest it over the winter. So no frisbee for me this season, despite joining an awesome team full of awesome people that I would love to play with. Booo.
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<br />Three of our best friends are leaving town for good and starting new jobs elsewhere. They were the first friends we made here, and it's hard to imagine Boulder without them.
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<br />You probably shouldn't read this recipe if the thought of beans in baked goods grosses you out.
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<br /><span style="font-size:130%;">Black Bean Brownies</span>
<br /><ul><li>1 15-oz can black beans (1 1/2 cups)</li><li>3 eggs</li><li>3 T oil (I used applesauce)
<br /></li><li>1/4 c cocoa</li><li>1/8 tsp salt</li><li>1 tsp vanilla</li><li>3/4 cups sugar</li><li>1/2 cups chocolate chips</li></ul><ol><li>Preheat oven to 350F. Line and grease a 8x8 square pan
<br /></li><li>Blend the beans to bits in a food processor. Add remaining ingredients and whiz together.</li><li>Pour into pan and bake 30 minutes.
<br /></li></ol>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0tag:blogger.com,1999:blog-619695757119661634.post-65654082134552844712011-06-09T15:20:00.007-06:002011-06-27T07:20:13.148-06:00My first savage tournament: The Bob Loblaw Law Blog<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvc6LQVaF4D8-MWjwWzFCRJ3VcEr_6sX27qzHUIxFFViSDmPQbQWdvfQEqHZPbKxl1DxY0rrYL-GR46HvkxvHN0VHXyCxVOkoy4CF0jRiid9DdHIW7smI8efc5cltSMEi4OAv9yBitzVx/s1600/P1000783.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvc6LQVaF4D8-MWjwWzFCRJ3VcEr_6sX27qzHUIxFFViSDmPQbQWdvfQEqHZPbKxl1DxY0rrYL-GR46HvkxvHN0VHXyCxVOkoy4CF0jRiid9DdHIW7smI8efc5cltSMEi4OAv9yBitzVx/s320/P1000783.JPG" alt="" id="BLOGGER_PHOTO_ID_5616336247949159090" border="0" /></a><br />I got back to 5,600 ft. and immediately played in a savage tournament. 10 people per roster, 7 play per game and no subbing. My kind of game. I played with a group of wildly talented Minnesotans who made the trek to Colorado for the weekend. The fickle weather gods around here rewarded them with perfect weather. Ultimate is my happy place.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAqNBx7D6RP3_BKVDG21E452Nnmjq04D6_AcGn7RWQa5q5Zbplu77R_46rS3np9F6g9YGvOrAycuO2P3R-8Qf0UaSDBkRjpwvGkFiH7Rmk03ZvBpU5XT-hw9kIorXR3pDP_BmFhCG-Mu9/s1600/P1000777.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAqNBx7D6RP3_BKVDG21E452Nnmjq04D6_AcGn7RWQa5q5Zbplu77R_46rS3np9F6g9YGvOrAycuO2P3R-8Qf0UaSDBkRjpwvGkFiH7Rmk03ZvBpU5XT-hw9kIorXR3pDP_BmFhCG-Mu9/s320/P1000777.JPG" alt="" id="BLOGGER_PHOTO_ID_5616336241021424482" border="0" /></a><br />Since I got home, I've been catching up on work and food magazines and baking up a storm to release stress about my field study this summer. Despite my chagrin that this month's Bon Appetit had a person's face instead of a beautiful food item, I made it's salsa verde in anticipation of summer grills. I also could put my lovely glass jar collection to use, and give the man less excuses to harass me about how many glass jars I've accumulated. I made pickled red onions recently too. See <a href="http://userealbutter.com/2011/06/09/pickled-red-onions-recipe/#more-8315">Jen's blog</a> for a good recipe.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsW5gumQ4j8cYIVIqI5Ky8CkOorPjWoj5enWCV7tPZfbUdc7EdcUAPBu5UNu7rdstk7nLTf-jB-wINyr43FYpmEtcPFiHaiajBXD2R6lpQhNWGhn5bm_N3Ss4EimayUBoIqyMzYos-Xlq/s1600/P1000784.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsW5gumQ4j8cYIVIqI5Ky8CkOorPjWoj5enWCV7tPZfbUdc7EdcUAPBu5UNu7rdstk7nLTf-jB-wINyr43FYpmEtcPFiHaiajBXD2R6lpQhNWGhn5bm_N3Ss4EimayUBoIqyMzYos-Xlq/s320/P1000784.JPG" alt="" id="BLOGGER_PHOTO_ID_5616337734280225058" border="0" /></a><br /><span style="font-size:130%;">Salsa Verde</span><br />from Bon Appetit June 2011<br /><br /><ul><li>6 oil-packed anchovies, chopped<br /></li><li>1 garlic clove, chopped<br /></li><li>1 1/2 Tbsp capers, rinsed and chopped</li><li>1 jalepeno, stemmed, seeded, and minced</li><li>4 cups loosely packed fresh parsley leaves, chopped</li><li>2 cups loosely packed mint leaves, chopped</li><li>1 cup loosely packed cilantro leaves, chopped</li><li>1 cup extra-virgin olive oil</li><li>kosher salt to taste</li></ul><ol><li>Grind anchovies, garlic, capers, and chile in food processor until chunky.</li><li>Add herbs and stir to combine (I whizzed it here too, but only because I don't like parsley chunks)<br /></li><li>Use a fork to slowly whisk in the oil.</li><li>Season to taste with salt.</li><li>Let stand for 30 minutes at room temp before using.</li><li>Store in the fridge for up to one week</li></ol>As a microbiologist, I have somehow adopted the resolution that microbes don't make you sick, so I will probably be eating this for a month. I'll let you know if this action results in severe discomfort.Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com2tag:blogger.com,1999:blog-619695757119661634.post-82335593513195004612011-05-11T07:43:00.006-06:002011-05-11T13:42:13.268-06:00Ultimate and balls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kuPQk6e78Gbrj5OjCLENGkdA8lcILqPFeSm3qIzCi8hsf6oqfGKYehRB-tauknSX9c9S8SMTgYyGfT5f5cH_8KE3XkgysnWAIfjq8jMKa-VydCJAGakd1fkgvIsmjUHvOdjVYxAv-7Ir/s1600/P1000643.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kuPQk6e78Gbrj5OjCLENGkdA8lcILqPFeSm3qIzCi8hsf6oqfGKYehRB-tauknSX9c9S8SMTgYyGfT5f5cH_8KE3XkgysnWAIfjq8jMKa-VydCJAGakd1fkgvIsmjUHvOdjVYxAv-7Ir/s320/P1000643.JPG" alt="" id="BLOGGER_PHOTO_ID_5605454424576749538" border="0" /></a><br />Ultimate season is here. I played ultimate several days a week all through college, and only sparingly since. I definitely hadn't gone to a practice since 2008. On moving to Colorado for grad school, I thought maybe my ultimate days were over. I know so many people who have been seriously hurt playing. And there are so many other things to do here, right? I didn't miss it until I started playing again. Now I don't think I can stop.<br /><br />Playing ultimate is one of the only situations in life where I feel like I can be my crazy self with people I hardly know. I'm usually super shy until I know someone for a month or so. Maybe its because I learned the sport with my best friends. Maybe it's just because I'm good at it. Either way, I am happier during ultimate season. And I like myself more. Which rocks.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjFSR2V1xw9pT0h9jzFG90Jx_7pba0C6rOE1Uz2sjjxpmi3ge0RCNUx0yN_yy4hyphenhyphenV6UrZbE0V1e_RmagT4ci4ILdWlSvkZoY_VX6NHjDR65-ih3IwSMRF-1Rsm-vaQbOZepirk3A3Tvtb/s1600/frisbee.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjFSR2V1xw9pT0h9jzFG90Jx_7pba0C6rOE1Uz2sjjxpmi3ge0RCNUx0yN_yy4hyphenhyphenV6UrZbE0V1e_RmagT4ci4ILdWlSvkZoY_VX6NHjDR65-ih3IwSMRF-1Rsm-vaQbOZepirk3A3Tvtb/s320/frisbee.jpg" alt="" id="BLOGGER_PHOTO_ID_5605458955822227314" border="0" /></a><br />In other news, I defend my PhD thesis proposal in front of my committee today. Wish me luck! I can hardly believe I'm actually doing this crazy thing.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMELZ6LZucNkOcHgvapt_1CbDZ1v4j2IndQKnCghwzROolFCoL9TYzkBAMgQhR_zCe6bm8U_24J1RbO9U2F3p1zdgkFo468CfiQBEmZHiNZKJaJFHg6qWiJfPT9mWG_jvIfbGU3e0S3BQ/s1600/P1000641.JPG"><br /></a>When I was a small child, I used to eat cake in a most appalling way. I would mush the frosting and cake together into a sweet goopy paste. I did the same thing with a lot of food. Everything is homogenous and even. And it's not gross, because it gets like that in our tummy anyway. Or something. I think I've always been a little obsessed with ratios in my food. Even now, I can't eat lucky charms because I have to worry about having the exact same ratio of marshmallows to cereal bits in each spoon.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMELZ6LZucNkOcHgvapt_1CbDZ1v4j2IndQKnCghwzROolFCoL9TYzkBAMgQhR_zCe6bm8U_24J1RbO9U2F3p1zdgkFo468CfiQBEmZHiNZKJaJFHg6qWiJfPT9mWG_jvIfbGU3e0S3BQ/s1600/P1000641.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMELZ6LZucNkOcHgvapt_1CbDZ1v4j2IndQKnCghwzROolFCoL9TYzkBAMgQhR_zCe6bm8U_24J1RbO9U2F3p1zdgkFo468CfiQBEmZHiNZKJaJFHg6qWiJfPT9mWG_jvIfbGU3e0S3BQ/s320/P1000641.JPG" alt="" id="BLOGGER_PHOTO_ID_5605454412080343074" border="0" /></a>Potting soil? Biosolids? Or cake bits?<br /></div><br />Anyway, this recipe enables me to connect with my inner cake-mushing self. I used a store-bought chocolate cake mix, because I was feeling lazy and made dulce de leche for the frosting. On that note, I love dulce de leche. It's like magic. Condensed milk into pot; 2 hours later, dulce de leche out. For dipping, I used a package of that funny white candy coating stuff. I didn't look at the ingredients for fear of being creeped out. Sprinkles help too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99cT1w0y_P_WBFyDWYRGIDQeveB5xQ47-DeeeOpI6cwO4xRGTQsjz2OaCkIPo4AisyDTKeakC2wx3iJthS65pNhzRQis29kIhsJYVOmZwV57QqPmBGdBu9IjYsp7xBHyzIfXLRgNI836A/s1600/P1000642.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99cT1w0y_P_WBFyDWYRGIDQeveB5xQ47-DeeeOpI6cwO4xRGTQsjz2OaCkIPo4AisyDTKeakC2wx3iJthS65pNhzRQis29kIhsJYVOmZwV57QqPmBGdBu9IjYsp7xBHyzIfXLRgNI836A/s320/P1000642.JPG" alt="" id="BLOGGER_PHOTO_ID_5605454421334842786" border="0" /></a><span style="font-size:130%;">Cake Balls</span><br />adapted from seemingly everywhere these days<br /><br /><ul><li>one 13x9 baked cake, any flavor (from a box or otherwise)</li><li>one batch cake frosting (homemade or store-bought)</li><li>one package candy coating (or tempered chocolate if you're good at that. I'm not)</li></ul><ol><li>Bake the cake however you like and let it cool completely.<br /></li><li>Mush the cake in a bowl a little bit at a time. Add the frosting and mix.</li><li>Form the cake goo into little balls of your favorite size and place on a cookies sheet. Stick them in the freezer for a couple of hours.</li><li>Melt the coating or chocolate over a double boiler. Take your frozen cake balls out and dip them.<br /></li><li>These keep best in the fridge.<br /></li></ol>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com1tag:blogger.com,1999:blog-619695757119661634.post-20180258093960571382011-04-23T08:31:00.003-06:002011-04-23T08:48:56.106-06:00Madness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfi_S-DjI8gZvp2mdhCYHJqW-wEk0cpECxssUY2TGcMXkD0OV7Hpdq9g0MvLcz6zGa0P3CL92sUI9cBnz4W4OEWXjtZwXd_fP_v5w2laEg0gn_ZlVkFLOWrjIUjWBIan00hebmzSLaLEzx/s1600/P1000622.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfi_S-DjI8gZvp2mdhCYHJqW-wEk0cpECxssUY2TGcMXkD0OV7Hpdq9g0MvLcz6zGa0P3CL92sUI9cBnz4W4OEWXjtZwXd_fP_v5w2laEg0gn_ZlVkFLOWrjIUjWBIan00hebmzSLaLEzx/s320/P1000622.JPG" alt="" id="BLOGGER_PHOTO_ID_5598789905733839810" border="0" /></a><br />I am so excited to spend this summer in Boulder. Last summer was awesome (Cape Cod Micro Boot Camp), but Boulder is such a beautiful place, it seemed a shame to be away. I haven't been out on my bike yet, but I'm playing ultimate again. It's like crack. I know it's not good for my body and I can't play it forever, but it makes me so darned happy. I can't stop. I'm hoping to play with a club team this year and make it to a bunch of tournaments. And practice. I miss practice. Sometimes when the Colorado women are practicing behind my building, I sit and stare. I might look creepy, but I don't really care.<br /><br />This month has been and will continue to be insane. Thesis proposal defense, getting concrete samples made and into my field site for the summer, conference poster in May, trying to get two different types of sequence data. Etc.<br /><br />On another note, we saw the Atlas Shrugged movie last night. It was entertaining, though the acting and casting was a little off. It was rough to see my favorite character in all fiction portrayed as shaggy and chubby. But a lot of scenes were pretty good. And the sleazeballs sure were sleazeballs.<br /><br />Matt likes to make mochas in the morning to take to work, and usually used Hershey's dark chocolate syrup. We happened to run out, and I happened to run across a recipe. I get serious pleasure from making simple things at home that other people just buy. Bread. Jam. Pasta Sauce. And now chocolate syrup.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_nouHUYv-YGruEnXlZ4LJShdVQagaZrZsSSzvdaBUTB7r7q8X5a_3vEL3KbTGtIiOsusM9nTvjnqEQ7MdNTbfrYfetsAoesJeSHAnKzlwuvbmM6PckstrON3p6yZp05AaJIFxJlH2X8C/s1600/P1000626.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_nouHUYv-YGruEnXlZ4LJShdVQagaZrZsSSzvdaBUTB7r7q8X5a_3vEL3KbTGtIiOsusM9nTvjnqEQ7MdNTbfrYfetsAoesJeSHAnKzlwuvbmM6PckstrON3p6yZp05AaJIFxJlH2X8C/s320/P1000626.JPG" alt="" id="BLOGGER_PHOTO_ID_5598789902505711906" border="0" /></a><br /><span style="font-size:130%;">Chocolate syrup</span><br /><ul><li>1 cup sugar</li><li>3/4 cup water</li><li>1/2 cup cocoa powder</li><li>1 tsp vanilla</li></ul><ol><li>Mix sugar, water and cocoa in a small pan. Bring to a simmer over medium heat and cook for 30 minutes.<br /></li><li>Remove from heat and add vanilla.<br /></li></ol>You can cook it longer or shorter to get the consistency you want. I also added a handful of chocolate chips to make it extra delicious. I put it in a cute squeeze bottle I'd saved. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgfZH5dXakPPnZ7DtjoLqjnfN312q2mQlL-uiRrgcR68G1odcC5HpGg6At0qGZgggj7R4YdmlvwRJOYl7ZdZSJpqmUkA1XSV7JamhHW5t_AoSCr-VYBWlT3Ff92AEz1lDfGYK3XPXjopr/s1600/P1000627.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgfZH5dXakPPnZ7DtjoLqjnfN312q2mQlL-uiRrgcR68G1odcC5HpGg6At0qGZgggj7R4YdmlvwRJOYl7ZdZSJpqmUkA1XSV7JamhHW5t_AoSCr-VYBWlT3Ff92AEz1lDfGYK3XPXjopr/s320/P1000627.JPG" alt="" id="BLOGGER_PHOTO_ID_5598789897525882370" border="0" /></a>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com2tag:blogger.com,1999:blog-619695757119661634.post-5089745614377931032011-02-23T16:02:00.008-07:002011-02-24T19:06:01.468-07:00The bacon bandwagon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_bxtqfppdyN0bxMEEHAadg6ojkFLz1ALG87pCSUoEf5TGksLA55QKPbe0l-5y9i_D54ae1VCyjThjuv4ebqfSUo4sADcDbEnUfxBaYTaR8BOLKTCYukLI2XIlT7x95P6Cg9uZLTcp7nF/s1600/DSC_0193.JPG"><br /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BPrrmtmNooQ1CR07M8Pxrs7KcgUFeiWMck4Ku1N8FfQ6efewX6QqdDTRPkiYse7FGOgQJ9MjLsoo9GRECX7W22ZjPmHIcULQhyphenhyphenynNsNHrBBbvF8Iob7cN2G-V-M0CHeqhU-HO9B8fcTZ/s1600/P1000595.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BPrrmtmNooQ1CR07M8Pxrs7KcgUFeiWMck4Ku1N8FfQ6efewX6QqdDTRPkiYse7FGOgQJ9MjLsoo9GRECX7W22ZjPmHIcULQhyphenhyphenynNsNHrBBbvF8Iob7cN2G-V-M0CHeqhU-HO9B8fcTZ/s320/P1000595.JPG" alt="" id="BLOGGER_PHOTO_ID_5577441662114654306" border="0" /></a><br />I've been thinking a lot lately about all the wonderful things that have just landed in my lap over my lifetime. It's hard to be angry or frustrated when I realize just how good I've had it. I had an older brother to look up to, and he even let me hang out with his friends. I ran into the love of my life at age 16 and am still madly in love. An amazing family has conditioned me to succeed. I've had the opportunity to live abroad in 3 amazing locales. Everything, from school to music to career, seems to have been laid out for me to be the luckiest girl in the world. It's sobering, and I don't deserve most of it. I know Thanksgiving is long past, but thanks. Everyone.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_bxtqfppdyN0bxMEEHAadg6ojkFLz1ALG87pCSUoEf5TGksLA55QKPbe0l-5y9i_D54ae1VCyjThjuv4ebqfSUo4sADcDbEnUfxBaYTaR8BOLKTCYukLI2XIlT7x95P6Cg9uZLTcp7nF/s1600/DSC_0193.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_bxtqfppdyN0bxMEEHAadg6ojkFLz1ALG87pCSUoEf5TGksLA55QKPbe0l-5y9i_D54ae1VCyjThjuv4ebqfSUo4sADcDbEnUfxBaYTaR8BOLKTCYukLI2XIlT7x95P6Cg9uZLTcp7nF/s320/DSC_0193.JPG" alt="" id="BLOGGER_PHOTO_ID_5577442493307109346" border="0" /></a><br />I spent last weekend on an oil-soaked beach in Louisiana sampling for a bioaerosols project. We people so some stupid shit to this world. The oil impacts are still so scary. If you dig 3 inches into the sand, it turns brown and then black. And the liquid seeping through does not look like water. There were clean-up crews on the beach manually cleaning the sand by dragging rakefuls out to the surf and rinsing them in the seawater. Where the heck do they think that oil is going to go?<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq9R_M-Y6Ci-x2E0Eh9kV8IftDgLZECeRTruE8UdeInsysXjFW2JHMoDbvI_W9q2TWbERxHJVxTIjcEeJ9tLJPy2jOJ5-3Pwf2oPWSnBuU5cY09sRIMw98lmX7ZW_zKqpX7hoqnye4uaq/s1600/P1000591.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq9R_M-Y6Ci-x2E0Eh9kV8IftDgLZECeRTruE8UdeInsysXjFW2JHMoDbvI_W9q2TWbERxHJVxTIjcEeJ9tLJPy2jOJ5-3Pwf2oPWSnBuU5cY09sRIMw98lmX7ZW_zKqpX7hoqnye4uaq/s320/P1000591.JPG" alt="" id="BLOGGER_PHOTO_ID_5577441648695451282" border="0" /></a><br />It seems that recently bacon + sweet things has been a growing trend. Bacon with nutella, bacon cookies, chocolate-dipped bacon, candied bacon. As general bacon enthusiasts, we had to try this recipe. They are addicting. Brushing them with bacon grease was definitely a brilliant idea.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RBQDwmwl5WvJn_iLtpQaK1-O3whKozjFprIED0ZaEd12eyvZ0Fvaa04TAxpRH9qUQlWluC86jLQISaSRSv70swpn8gLwb1DKhuSjYF5abbqpmMGUMfYnxHaKImaQvGcwFATPn_bFekwF/s1600/P1000592.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RBQDwmwl5WvJn_iLtpQaK1-O3whKozjFprIED0ZaEd12eyvZ0Fvaa04TAxpRH9qUQlWluC86jLQISaSRSv70swpn8gLwb1DKhuSjYF5abbqpmMGUMfYnxHaKImaQvGcwFATPn_bFekwF/s320/P1000592.JPG" alt="" id="BLOGGER_PHOTO_ID_5577441660925809362" border="0" /></a><br /><span style="font-size:130%;">Bacon and Date Scones</span><br /><span style="font-size:100%;">from Bon Appetit<br /></span><ul><li>10 ounces thick-cut bacon slices</li><li>2 cups flour</li><li>1/2 cup sugar</li><li>1 1/2 tsp baking powder</li><li>3/4 tsp baking soda</li><li>1/2 tsp coarse kosher salt<br /></li><li>3/4 cup coarsly chopped Medjool dates</li><li>1/2 cup chilled butter</li><li>2/3 cup buttermilk or yogurt</li></ul><ol><li>Preheat oven to 400F. Line baking sheet with parchment paper. Cook bacon in heavy skillet over medium until cooked but not crisp. Transfer bacon to paper towels to cool and reserve grease. Chop bacon when cooled.<br /></li><li>Mix flour, sugar, baking powder, baking soda, and salt in large bowl. Stir in chopped bacon and dates. Grate butter into mixture using a cheese grater and stir in. Stir in buttermilk. Mix, then knead briefly.</li><li>Transfer dough to floured surface and form 8-inch round. Cut into 8 wedges and transfer to baking sheet. Cover and shill for 2 hours or overnight. Brush with reserved bacon drippings and sprinkle with sugar.</li><li>Bake scones until golden brown, 16-18 minutes. Serve warm or at room temp. If storing, cool completely and store in an airtight container.<br /></li></ol>Alihttp://www.blogger.com/profile/09307905436510476795noreply@blogger.com0