tag:blogger.com,1999:blog-66535404300698898702024-03-08T03:34:19.706-08:00Savouring the SeasonsJoin Lisette as she savours the seasons in her kitchen and in her travelsAnonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-6653540430069889870.post-3762129734945457632016-08-15T20:52:00.000-07:002016-08-15T22:37:50.486-07:00Your Own French Onion Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZ4_Z8OXdnTHpxVq2UB24nGp-D5DjDqZtqX2XMnfA-qAZzDJNSs93GCfel-7KdCL47BHjdPxwU19WC6i89XgFOpX7cV_P_Jvrntvkf-6OJvdz-AdUR43yU3Ev2M4l-y8C8I1excNW-Gc/s1600/IMG_4457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZ4_Z8OXdnTHpxVq2UB24nGp-D5DjDqZtqX2XMnfA-qAZzDJNSs93GCfel-7KdCL47BHjdPxwU19WC6i89XgFOpX7cV_P_Jvrntvkf-6OJvdz-AdUR43yU3Ev2M4l-y8C8I1excNW-Gc/s400/IMG_4457.JPG" width="400" /></a></div>
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<span style="font-size: large; text-align: center;"><span style="color: #cc0000;">Soupe a` l'Oignon Gratinee</span></span></div>
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<span style="text-align: center;"><span style="color: #cc0000;">(Onion Soup Gratineed with Cheese)</span></span></div>
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<span style="text-align: center;">"Anyone can cook in the French manner anywhere," says </span></div>
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<span style="text-align: center;">Mesdames Beck, Bertholle and Child, </span></div>
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<span style="text-align: center;">"with the right instruction." ~ Mastering The Art of French Cooking</span></div>
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<span style="text-align: center;">Today I celebrated the anniversary of Julia Child's birthday by making Soupe a` l'Oignon Gratinee. My husband said it was just as good (or even better) than the French Onion Soup that we love in Paris! </span> </div>
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You can find the recipe in </div>
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<i><a href="https://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking">Mastering The Art Of French Cooking</a></i>, Volume One.</div>
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It's also fun to actually watch Julia make the Onion Soup in her 1960's TV show <a href="https://en.wikipedia.org/wiki/The_French_Chef">The French Chef</a> . I found <a href="http://www.shoppbs.org/family/index.jsp?categoryId=3725250">The French Chef DVDs</a> at my local library and have been enjoying watching re-runs of the show. They bring back such wonderful memories of when I was a young girl and watched The French Chef on visits to my grandmother's house. Julia's episode of <i><b>Your Own French</b> <b>Onion Soup</b> </i>is from <a href="http://www.shoppbs.org/product/index.jsp?productId=2048975&cp=2809871.3725250&parentPage=family">Season 1, Episode 2</a>. </div>
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To make the soup, you need a lot of onions (as Julia says) and about 3 hours to make your own French onion soup. The recipe instructions are very clear and it's easy to make. The key to the best flavor is to use your own home-made beef stock or by using a very good pre-made bouillon like <a href="http://www.betterthanbouillon.com/products/product-detail.aspx?productid=9">Better Than</a> <a href="http://www.betterthanbouillon.com/products/product-detail.aspx?productid=9">Bouillon Beef Base </a>which is what I used because it's always in my pantry. </div>
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So cheers to Julia for teaching us all how to cook in the French manner. And as Julia would say at the end of every French Chef show...</div>
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<span style="font-size: large;">Bon Appetite! </span></div>
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(In the photos: Apilco Lion Heads Soup Bowls purchased at Williams-Sonoma)</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com1tag:blogger.com,1999:blog-6653540430069889870.post-5340480096842616142016-07-30T19:49:00.000-07:002016-07-30T20:18:28.352-07:00Old Fashioned Peach Skillet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsPpkCk_RrYDPmuauZpEpM1EEAOkfdM89J9rbtRZ3X2eo8WQbzPQYmZ9UAObFxR2PKetWVymPxxwcG-QdqIMFGeswxcOtP9VVuNYklCGH9PxuN1Y3s24raPJc1ZDNDXKjXfdGrnQj6kc/s1600/IMG_4042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsPpkCk_RrYDPmuauZpEpM1EEAOkfdM89J9rbtRZ3X2eo8WQbzPQYmZ9UAObFxR2PKetWVymPxxwcG-QdqIMFGeswxcOtP9VVuNYklCGH9PxuN1Y3s24raPJc1ZDNDXKjXfdGrnQj6kc/s400/IMG_4042.JPG" width="400" /></a></div>
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<span style="color: #cc0000;"> <span style="font-size: large;">Peach Skillet Cake</span></span></div>
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In season now: peaches!</div>
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Peaches are a major crop where we live in the <a href="http://www.ysfarmbureau.com/#!about-our-region/cu2k">Yuba-Sutter </a>area of California. They are at perfection right now so I buy them every week either directly from the grower or at our farmers' market. I love them for breakfast with Greek yogurt, in salads and, of course, in desserts! I usually make peach cobbler every peach season, but this summer I'm trying out some new peach recipes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAahKNAmDhgQwJf29vMwzTw2vtHZ6qotMtBXO9hoeKmRB-3OdM77EXigQLmxu5ndyNJdPzSRR1RtT6Ekf-ZmsGPEwG8iLpAWJ40bvHGSsy4e0xv4bbeeja7jage7trmc7BO43Ki2xFvw/s1600/IMG_4004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAahKNAmDhgQwJf29vMwzTw2vtHZ6qotMtBXO9hoeKmRB-3OdM77EXigQLmxu5ndyNJdPzSRR1RtT6Ekf-ZmsGPEwG8iLpAWJ40bvHGSsy4e0xv4bbeeja7jage7trmc7BO43Ki2xFvw/s320/IMG_4004.JPG" width="320" /></a></div>
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<span style="color: #cc0000;"><span style="font-size: large;">Freestone Peaches</span></span></div>
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Today I decided to try the Peach Cake recipe in <i><a href="https://www.amazon.com/Silver-Palate-Cookbook-Sheila-Lukins/dp/0761145974">The Silver Palette Cookbook</a>.</i> The recipe only requires three peaches and I just so happened to have three peaches on-hand. </div>
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The cake recipe seems old fashioned to me since you bake it in a cast iron skillet. I could see my grandma baking something like this back in her farm days. The recipe is simple and most of the ingredients are pantry staples. The recipe consists of a simple cake batter that you pour into a well greased skillet. Then you top the batter with peach slices and bake the cake for 25 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DDQRxoWKxwdP_jb556ZivlrqAwdCknfj5nd8nMMPLmAmZpqRsdaJSL1XsK5jS-kIQR_1pOeIXxaF09DvXB1tNzNy3WGvkYuLhUzmrSDQlWFVrOhHwJo3Q1qjhd8oO-Aqh1MoBzeh40I/s1600/IMG_4021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DDQRxoWKxwdP_jb556ZivlrqAwdCknfj5nd8nMMPLmAmZpqRsdaJSL1XsK5jS-kIQR_1pOeIXxaF09DvXB1tNzNy3WGvkYuLhUzmrSDQlWFVrOhHwJo3Q1qjhd8oO-Aqh1MoBzeh40I/s400/IMG_4021.JPG" width="400" /></a></div>
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Next you crumble a yummy topping (sugar, butter, cinnamon and nutmeg) all over the peaches. Then you bake the cake for another eight minutes and the cake topping will melt and spread all over the peaches. The cake will be nice and bubbly and smell delicious when you take it out of the oven. Trust me, you'll want to cut into it right away!</div>
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<span style="color: #cc0000; font-size: large;">More, please!</span></div>
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Oh my gosh, this peach cake is so good; I am not sure I will ever make a peach cobbler again! The <a href="http://www.dorothylane.com/cooking/recipes/recipe.pl?recipe=46">Silver Palette recipe</a> is wonderful, but I did make one addition. I added 1 teaspoon of <a href="http://www.surlatable.com/product/PRO-114421/Pure+Madagascar+Vanilla+Bean+Paste">vanilla bean paste</a> to the cake batter to give the cake more flavor. </div>
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If you're thinking of making a peach cobbler this summer, make this peach cake instead. I guarantee you'll love it!</div>
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Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-77860556207666362242016-07-14T19:27:00.000-07:002016-07-15T12:50:53.640-07:00Clafoutis #trois<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnJGKOjiZZIF9jy2QJnJbmMu4zR4knufH6k7nNk-p7f5JAHfEGfyyznrezEwK6KSkocMwUZeT0yzJAWI2dmbLe2uz4vYJfjxhZClro1nAjHHju2wZdFPMfjEZX8HsaVHns4y31xbpWZE/s1600/IMG_3903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnJGKOjiZZIF9jy2QJnJbmMu4zR4knufH6k7nNk-p7f5JAHfEGfyyznrezEwK6KSkocMwUZeT0yzJAWI2dmbLe2uz4vYJfjxhZClro1nAjHHju2wZdFPMfjEZX8HsaVHns4y31xbpWZE/s400/IMG_3903.JPG" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;"> Peach Clafoutis</span></div>
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It's <a href="https://en.wikipedia.org/wiki/Bastille_Day">Bastille Day </a>and to honor my French heritage I like to make or bake something French on this French national holiday. Last year on Bastille Day, I made a <a href="https://en.wikipedia.org/wiki/Clafoutis">clafoutis</a> (for the first time) with mixed berries and we loved it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ScCWDVS7F2BGM_FHvbBl1kOCnOSKmdIgjBLKtHmKzp4UQRuZBumXnP6y5-4ueaYFJsqCIMB5ljwLTMxHqKAG3KO03QQYZThPBdNLf5Hi7d2SMumYNkwRjIv_Bo1FjKgUk4yeuLtV3Qg/s1600/IMG_3871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ScCWDVS7F2BGM_FHvbBl1kOCnOSKmdIgjBLKtHmKzp4UQRuZBumXnP6y5-4ueaYFJsqCIMB5ljwLTMxHqKAG3KO03QQYZThPBdNLf5Hi7d2SMumYNkwRjIv_Bo1FjKgUk4yeuLtV3Qg/s400/IMG_3871.JPG" width="310" /></a></div>
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<span style="color: #cc0000; font-size: large;"> Freestone peaches</span></div>
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So this year for Bastille Day, I decided to make a clafoutis again. I just love this simple and rustic dessert which couldn't be easier to make!<br />
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<a href="http://www.biography.com/people/julia-child-9246767">Julia Child</a> describes the clafoutis perfectly in <i><a href="https://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking">Mastering the Art of French Cooking</a></i>:<br />
"The clafoutis is peasant cooking for family meals, and about as simple a desert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm."<br />
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This is my third time (#trois) making clafoutis and I chose peaches this time for my fruit since they are in peak season right now in the<a href="http://www.visityubasutter.com/"> Yuba-Sutter</a> area where we live. I buy my peaches direct from the grower <a href="https://www.facebook.com/Sodaro-Orchards-185833598138479/?fref=ts">Sodaro Orchards</a> at their farm stand. Their freestone peaches are at perfection right now!</div>
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<span style="color: #cc0000; font-size: large;">Peach Clafoutis Recipe</span><br />
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As for clafoutis recipes, I use a recipe that I adapted from Chef Daniel Boulud from a video where he made clafoutis. Here is the video link to inspire you to make your own: <a href="https://www.youtube.com/watch?v=7ipzzjyOF3M&ab_channel=City">Maison Boulud's Clafoutis</a></div>
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And here is my printable version of my adapted recipe: <a href="https://sites.google.com/site/bylisetteprintablerecipes/clafoutis-batter">Clafoutis</a></div>
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Happy Bastille Day</div>
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Vive la France!<br />
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(In the photos: Apilco Quiche Dish purchased at Williams Sonoma)</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-89661313353268158182015-12-06T16:04:00.000-08:002015-12-06T22:22:35.814-08:00James Beard's Persimmon Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJq6uLRfHKBwlVfiI-RMVcoquxIqNpCqVLGlgk-WmWuzklmNmf5r1B5FZ6Z6poRrn3b0DVTE03pDMTDKTVhFNubNKVvBt8K95ovVQFKxXmcV8Px9nIYquGTVf1Xw02Rd38kvVkFn7AlHE/s1600/IMG_1098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJq6uLRfHKBwlVfiI-RMVcoquxIqNpCqVLGlgk-WmWuzklmNmf5r1B5FZ6Z6poRrn3b0DVTE03pDMTDKTVhFNubNKVvBt8K95ovVQFKxXmcV8Px9nIYquGTVf1Xw02Rd38kvVkFn7AlHE/s400/IMG_1098.JPG" width="400" /></a></div>
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<span style="color: #990000; font-family: "courier new" , "courier" , monospace; font-size: large;">Boozy Persimmon Bread</span></div>
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<span style="background-color: white; color: #141823; font-size: 14px; line-height: 19.32px; text-align: start;"><span style="font-family: "courier new" , "courier" , monospace;">It's that time of year here in Northern California when persimmons are in abundance. Recently boxes of persimmons have been dropped off at my husband's office. The majority of the persimmons end up at our house because it seems people just don't know what to do with them. </span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #141823;"><span style="background-color: white; font-size: 14px; line-height: 19.32px;"> This year, I wanted to try a new persimmon recipe. After an internet search for recipe ideas, I decided to try an </span></span><span style="background-color: white; color: #141823; font-size: 14px; line-height: 19.32px;">old </span><a href="http://www.jamesbeard.org/about/james-beard" style="font-size: 14px; line-height: 19.32px;">James Beard</a><span style="background-color: white; color: #141823; font-size: 14px; line-height: 19.32px;"> recipe for Persimmon Bread. About ten years ago, the fabulous </span><a href="http://www.davidlebovitz.com/" style="font-size: 14px; line-height: 19.32px;">David Lebovitz</a><span style="background-color: white; color: #141823; font-size: 14px; line-height: 19.32px;"> adapted and revived Mr. Beard's wonderful 1970's<a href="http://www.davidlebovitz.com/2005/11/persimmon-bread/"> recipe</a>. </span></span></div>
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<span style="color: #990000; font-family: "courier new" , "courier" , monospace;"> <span style="font-size: large;">Hachiya Persimmons</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">For this recipe, you will need the <a href="http://localfoods.about.com/od/persimmons/tp/persimmons.htm">Hachiya</a> variety of persimmons. These are the elongated, heart-shaped persimmons. They are often referred to as baking persimmons because their pulp puree is delicious in baked goods such as persimmon pudding and cookies. </span></div>
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<span style="color: #990000; font-family: "courier new" , "courier" , monospace; font-size: large;"> Ripe</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Hachiya persimmons need to be really ripe or they are astringent tasting. The best way to ripen them is on the countertop. You'll know they are ripe and ready to use when, a</span><span style="font-family: "courier new" , "courier" , monospace;">ccording to <a href="http://www.davidlebovitz.com/about/">David Lebovitz</a>, they are "soft and like a water balloon about to burst."</span></div>
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<span style="color: #cc0000;"> <span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Glorious Persimmon Pulp</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The recipe calls for 4 (squishy-soft) persimmons to make 2 cups of persimmon pulp but I ended up using about 8 persimmons for my pulp. After spooning out the pulp, I put it through a fine mesh sieve leaving the seeds and skin behind. What is left is the most glorious, orange-colored persimmon puree. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"> <span style="color: #990000;">Ready to Bake!</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> This recipe makes two loaves. I like to kick-up the spices in recipes so I added: 1 tsp cinnamon and 1/2 tsp ground cloves to the 1 tsp nutmeg in the recipe. I used Cognac for my boozy liquor. You can add your own combination of dried fruits and nuts to the batter. I've made the recipe twice now and like it best with just dried dates and toasted pecans.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">One of my best tips for making quick breads like this is to use loaf liners. I picked up this tip while travelling in England and use loaf tin liners by <a href="https://www.talacooking.com/">Tala</a>, a British brand. I use<a href="https://www.talacooking.com/catalogue/kitchen/baking/baking_cases_liners/tala_set_40_siliconised_greaseproof_loaf_tin_liners_b.htm"> 2lb loaf liners</a> in my American 9" loaf tins. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Another tip to prevent the edges of your breads from browning too much is to put foil strips around the loaf tin edges during the last 10 to 15 minutes of baking. </span></div>
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<span style="color: #990000; font-family: "courier new" , "courier" , monospace; font-size: large;">Better than Fruitcake!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> This bread, like many quick breads, tastes even better a day or two after you make it. You even get a little "whiff" of cognac when you unwrap it! </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Thank you James Beard and David Lebovitz. </span></div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com1tag:blogger.com,1999:blog-6653540430069889870.post-63647737696332705182015-08-15T13:18:00.000-07:002015-08-15T16:08:14.236-07:00French Cake & Julia<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #3d85c6; font-size: large;">Gateau a l'orange</span></div>
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<i>...no one is born a great cook, one learns by doing."</i></div>
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<i>~ </i>Julia Child<i>, My Life in France</i></div>
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I am remembering <a href="https://en.wikipedia.org/wiki/Julia_Child">Julia Child</a> on her birth date today. Julia was my first cooking teacher. As a very young girl, I loved watching <a href="https://en.wikipedia.org/wiki/The_French_Chef">The French Chef </a>at my grandmother's house. </div>
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One of my baking goals is to replicate the delicious gateau a l'orange that we enjoyed on our last trip to Paris at <a href="http://www.mamie-gateaux.com/">Mamie Gateaux</a>. And, thanks to Julia, I believe I can!</div>
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<span style="color: #3d85c6; font-size: large;">Mamie Gateaux</span></div>
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<span style="color: #3d85c6;">66 rue du Cherche-Midi</span></div>
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<span style="color: #3d85c6;">Paris, France 75006</span></div>
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We came for the quiche and stayed for the cake!</div>
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I adored this adorable tea room and patisserie shop just a few blocks away from the <a href="http://www.lebonmarche.com/en.html#link-3">Le Bon Marche </a>and<a href="http://www.lagrandeepicerie.com/en.html"> La Grande Epicerie de Paris</a> on nearby<a href="http://www.parisdigest.com/fashion/ruedesevres.htm"> rue de Serves</a>.</div>
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<span style="font-size: large;"> <span style="color: #cc0000;">Maison Patisseries Menu</span></span></div>
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(The house pastries)</div>
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We arrived too late for the quiche so we enjoyed patisseries for a tea break lunch. </div>
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<span style="color: #cc0000; font-size: large;">That cake!</span></div>
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I loved the gateau a l'orange at Mamie Gateaux!</div>
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From my taste memory, I believe it is a simple orange sponge cake. I found a recipe for Gateau A L'Orange in Julia's<a href="http://www.amazon.com/Mastering-Art-French-Cooking-1/dp/0394721780"> Mastering the Art of French Cooking, Volume 1</a> on page 671. I think this recipe will help me replicate the gateau (French cake) and I will add an orange glaze to it, like the one at Mamie Gateaux. </div>
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And you can bet that on our next trip to Paris, we'll be having the quiche at Mamie Gateaux's and that oh so delicious, gateau a l'orange! </div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-58243888088321322942015-07-28T21:00:00.000-07:002015-07-30T10:19:24.777-07:00Clafoutis Deux <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwZLHHHnAzybNVXsvsFlFYi0irQMMHQA0Eyt8iX0LGJAlW8OkGAS2pErvzeptIPbNPShxQ-XzdSAKvIHlHq1Uc-9vCu1ZPMdtflswunUbTlecJqnaiLRF66ymKlFeX_o8mU7xoV5oTDo/s1600/IMG_4752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwZLHHHnAzybNVXsvsFlFYi0irQMMHQA0Eyt8iX0LGJAlW8OkGAS2pErvzeptIPbNPShxQ-XzdSAKvIHlHq1Uc-9vCu1ZPMdtflswunUbTlecJqnaiLRF66ymKlFeX_o8mU7xoV5oTDo/s400/IMG_4752.JPG" width="400" /></a></div>
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<span style="color: #741b47; font-size: large;">Cherry Clafoutis</span></div>
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Thank you<a href="http://www.danielboulud.com/about-daniel-boulud/"> Daniel Boulud</a> for your wonderful <a href="https://www.youtube.com/watch?v=7ipzzjyOF3M">clafoutis </a>recipe! We loved your mixed berry clafoutis so much that I couldn't wait to make another one.</div>
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<span style="color: #741b47; font-size: large;">Farmstand cherries</span></div>
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And when I saw these beautiful cherries at the farm stand, I knew I was destined to make a traditional <a href="http://www.regions-of-france.com/regions/limousin/food-gastronomy/clafoutis-cherry-pudding/">clafoutis</a> with cherries, just like the famous ones from the<a href="http://www.tourismelimousin.com/en/Discover-Limousin/Food-and-dining/Limousin-specialties"> Limousin</a> region of France.</div>
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<span style="color: #741b47; font-size: large;">To fill </span></div>
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Over the past few weeks, I've learned a lot about this French dessert <a href="https://en.wikipedia.org/wiki/Clafoutis">clafoutis</a>. For example, I learned that the ancient word clafoutis translated, means "to fill".</div>
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So this time, I made a large clafoutis. I filled a large round <a href="http://www.williams-sonoma.com/products/apilco-porcelain-quiche-dish/">Apilco </a>oven-proof dish with cherries (I pitted mine even though the French do not) and batter. Then I baked it in a 350 degree oven for about 50 minutes until it was set and golden brown around the edges. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FQWgcERt_li3-tedJIZJrMmVCv18V3n9JFCixIRsChMvgileMyRMCd59kl0Q9T8BX1rE5G5MuXeMbeStnO8FvTfz0Cgryn2IviVdxy0xaQeVxJ-BFvAVrgg7b3kAZGslGZt9SBgDqFs/s1600/IMG_4753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FQWgcERt_li3-tedJIZJrMmVCv18V3n9JFCixIRsChMvgileMyRMCd59kl0Q9T8BX1rE5G5MuXeMbeStnO8FvTfz0Cgryn2IviVdxy0xaQeVxJ-BFvAVrgg7b3kAZGslGZt9SBgDqFs/s400/IMG_4753.JPG" width="400" /></a></div>
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<span style="color: #741b47; font-size: large;">Ready to Serve</span></div>
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Once baked and out of the oven, </div>
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a clafoutis becomes a puffed and delicious French custard cake. Trust me when I say, they are delicious! Traditionally you serve a clafoutis warm, cut in wedges and dusted with powdered sugar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxExFhgjEiVS22R4OIbCVFB6quI6fTokaOSP7h3BrLeMCXq2W97GBRQL3SQG9a2SnSbXHaV-nsQ4YX7OWEuSwk0DmfxnZorvyIG1PKOZsEACvGKgh3Ln_Rafyvip4HINN03NGrvIYqlY/s1600/IMG_4788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxExFhgjEiVS22R4OIbCVFB6quI6fTokaOSP7h3BrLeMCXq2W97GBRQL3SQG9a2SnSbXHaV-nsQ4YX7OWEuSwk0DmfxnZorvyIG1PKOZsEACvGKgh3Ln_Rafyvip4HINN03NGrvIYqlY/s400/IMG_4788.JPG" width="400" /></a></div>
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<span style="color: #741b47; font-size: large;">Voila!</span><br />
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You can find my printable version of Daniel Boulud's recipe by<br />
clicking:<br />
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<a href="https://sites.google.com/site/bylisetteprintablerecipes/clafoutis-batter"><span style="font-size: large;">Clafoutis recipe</span></a></div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-73542116448479475972015-07-20T17:17:00.000-07:002015-07-20T18:23:31.161-07:00Clafoutis <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5O4Cb_O7Y5BSHPQV4spmAXnV6JjWj7h4bnqPFKUqvQYf88qNeSwackOhWU-He9Z6XLzu8c7MTU71l0udzrCzVJ_w7Dz67OoObnv6esHeQ7EcHfuBPQpnIlp8L8evrAzOoHndHnJl1pi8/s1600/IMG_4524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5O4Cb_O7Y5BSHPQV4spmAXnV6JjWj7h4bnqPFKUqvQYf88qNeSwackOhWU-He9Z6XLzu8c7MTU71l0udzrCzVJ_w7Dz67OoObnv6esHeQ7EcHfuBPQpnIlp8L8evrAzOoHndHnJl1pi8/s400/IMG_4524.JPG" width="400" /></a></div>
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<span style="color: #0b5394; font-size: large;"> Mixed Berry Clafoutis</span></div>
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Want to impress your guests...</div>
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make a clafoutis! </div>
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I've wanted to make Julia Child's <a href="http://www.epicurious.com/recipes/member/views/julia-childs-clafoutis-1270672">clafoutis </a>for years. Last week, on Bastille Day, I decided a clafoutis would be the perfect ending to my French themed dinner so I finally made one.</div>
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I've tasted many French desserts but I've never had <a href="http://www.regions-of-france.com/regions/limousin/food-gastronomy/clafoutis-cherry-pudding/">clafoutis</a>. From my research, clafoutis is the best known dessert of the<a href="http://www.tourismelimousin.com/en/Discover-Limousin/Food-and-dining/Limousin-specialties"> Limousin </a>region in France. This rustic dessert is traditionally made with cherries in a buttered dish and covered with a thick crepe-like batter. They are also called fruit flans as seen <i>In Mastering The Art of French Cooking</i>, where Julia Child calls them<a href="http://cooking.nytimes.com/recipes/12688-julia-childs-berry-flan"> fruit flans</a>. </div>
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In my usual manner, I researched and compared recipes for my clafoutis. In the end, <a href="http://www.danielboulud.com/about-daniel-boulud/">Daniel Boulud's</a> clafoutis recipe won out! His recipe includes almond powder (almond meal) which traditional recipes do not. The batter made enough that I could experiment and make two individual sizes as well as one large clafoutis, too.</div>
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Here's how simple a clafoutis is to make:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF-iS9rqK3zXQ6IHRjzYDW9qDIm-1DL_INIMYVNybnCbvK-KKP03CNJWocV6CCVAB8iQpdu0Tu-3AevIxq8ixESeBDaQ4BgRGLiKAimWctQhCxM3FoLegASpXKQ7iwlCL1u_bgiw1dsg/s1600/IMG_4460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF-iS9rqK3zXQ6IHRjzYDW9qDIm-1DL_INIMYVNybnCbvK-KKP03CNJWocV6CCVAB8iQpdu0Tu-3AevIxq8ixESeBDaQ4BgRGLiKAimWctQhCxM3FoLegASpXKQ7iwlCL1u_bgiw1dsg/s320/IMG_4460.JPG" width="320" /></a></div>
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<span style="color: #0b5394; font-size: large;">Step 1</span></div>
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Fill your buttered and floured oven-proof dish (or dishes) with fresh fruit, of your choice. </div>
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(This dessert was perfect for my petite Emile Henry pie dishes.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqP4SRQxPIP27MB8ve4SkoZcMgtDbNyiNx3hjkMn6D3YIsvb0UIZESoQ5V-BcOZwzt8GKE7wjT4FtT-3yoM5ywzKUsg72ku0NfguTfMhdUqpQvLFOhVE31ZtIEBMASM-KksqVme_6hKc/s1600/IMG_4477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqP4SRQxPIP27MB8ve4SkoZcMgtDbNyiNx3hjkMn6D3YIsvb0UIZESoQ5V-BcOZwzt8GKE7wjT4FtT-3yoM5ywzKUsg72ku0NfguTfMhdUqpQvLFOhVE31ZtIEBMASM-KksqVme_6hKc/s320/IMG_4477.JPG" width="320" /></a></div>
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<span style="color: #0b5394; font-size: large;"> Step 2</span></div>
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Pour in the thick crepe-like batter. Bake slowly till golden and puffy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKmPabIvddCr9OtZkvFeLnhOGymNeDLgGpt9wnsQ-6GEuiM0p1KsSJxxtf1ZgUMrAPYDs5n5IpSw3n0-nUwiBraujAj-Bu0-6tOpZEVulK4uTeCiaYEatBVBFP65LjKuG_HkuvKC7zDI/s1600/IMG_4503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKmPabIvddCr9OtZkvFeLnhOGymNeDLgGpt9wnsQ-6GEuiM0p1KsSJxxtf1ZgUMrAPYDs5n5IpSw3n0-nUwiBraujAj-Bu0-6tOpZEVulK4uTeCiaYEatBVBFP65LjKuG_HkuvKC7zDI/s320/IMG_4503.JPG" width="320" /></a></div>
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<span style="color: #0b5394; font-size: large;"> Step 3 </span></div>
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Let cool on a wire rack. </div>
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They will deflate a little...just like a souffle!<br />
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Sprinkle on confectioner's sugar and serve. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7RPaZ5P7EtsM8fh1mNb4P3NanQ_ZxwHNEYDAmZpjFFOZCMzjmoXGtvy3zFXt5A8Y-VZJt8hhPsckKuCsYJS71IOwXEEmxEkEVZHfTp2h5ypjtrVJ-uJHv-mNqGnZQbSnkyW58TYtj-s/s1600/IMG_4564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7RPaZ5P7EtsM8fh1mNb4P3NanQ_ZxwHNEYDAmZpjFFOZCMzjmoXGtvy3zFXt5A8Y-VZJt8hhPsckKuCsYJS71IOwXEEmxEkEVZHfTp2h5ypjtrVJ-uJHv-mNqGnZQbSnkyW58TYtj-s/s400/IMG_4564.JPG" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;">Voila</span><br />
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You can get the <a href="http://www.ritzcarlton.com/en/Properties/Montreal/Dining/Maison_Boulud/Default.htm">Maison Boulud</a> mixed berry clafoutis recipe and watch Chef Daniel Boulud make it on this <a href="https://www.youtube.com/watch?v=7ipzzjyOF3M">video</a> from YouTube. </div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-81134580223207285292015-07-14T12:15:00.000-07:002015-07-14T13:51:22.380-07:00Feeling French<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05kIMbOTDNhlqtdUXIS_A7KZdOyon9sg-ubzJDKMZdDMYSfIrwHY4GJ1KbG9LxFzrJk5BjmxXCxqexvSFY_MGYU5ys8__BTpXQLbZXMSp1KOfF8Gahlmov9qCyzBLxa84YTD81-emYBs/s1600/IMG_2738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05kIMbOTDNhlqtdUXIS_A7KZdOyon9sg-ubzJDKMZdDMYSfIrwHY4GJ1KbG9LxFzrJk5BjmxXCxqexvSFY_MGYU5ys8__BTpXQLbZXMSp1KOfF8Gahlmov9qCyzBLxa84YTD81-emYBs/s400/IMG_2738.JPG" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;">My Salade Nicoise</span></div>
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Today is<a href="https://en.wikipedia.org/wiki/Bastille_Day"> Bastille Day</a>, </div>
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the perfect day to be a little French and celebrate France's National Day.</div>
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One of my favorite meals to prepare on Bastille Day is a nicoise-style salad. I've tried several recipes over the years (including Julia Child's) and generally combine the ideas and ingredients for my n<a href="https://en.wikipedia.org/wiki/Salade_ni%C3%A7oise">icoise salads</a>. <br />
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According to Jacques Pepin: "Even in Nice, salade nicoise is put together in different ways and with different ingredients. Conventionally it will always have canned tuna, tomatoes, and the small olives that are grown in that region."</div>
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Here are a few of my tips, that I've gathered over the years, for a delicious nicoise-style salad...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNF7wc1K_cf-nwHvViIN-Dc5xWX4gN_XHdGd-SGORLFBhpaJ6KSlmL4GoSgf3qXSTiLsDmsnvqr5HJMC8JPA1lciQb9jOVVkA4jEhjE70DwWwltc7t3tDRNKV8qxcCJ8y1QWjIeOkBqE/s1600/IMG_2730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNF7wc1K_cf-nwHvViIN-Dc5xWX4gN_XHdGd-SGORLFBhpaJ6KSlmL4GoSgf3qXSTiLsDmsnvqr5HJMC8JPA1lciQb9jOVVkA4jEhjE70DwWwltc7t3tDRNKV8qxcCJ8y1QWjIeOkBqE/s320/IMG_2730.JPG" width="317" /></a></div>
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<span style="color: #cc0000; font-size: large;">Tuna</span></div>
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It wouldn't be a nicoise salad without tuna. Buy the best quality tuna you can. Most recipes tell you to get high-quality tuna packed in oil. This year, I lucked out and had tuna which was fresh-canned by my husband's family on the Oregon coast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0I4tS25TcFTtqnlUTVtrxS7hh-E9amFFENEuMRq7aaw6WWC0zbKX4shOGh7mSQIYZy-JnA-52LERrIzESrlP5BVALPfCcwBqdVG-KvdzgP0eiCs9XyeYQ-dPE_GYI9E0k7pAhyphenhyphenfsrgQ/s1600/IMG_2689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0I4tS25TcFTtqnlUTVtrxS7hh-E9amFFENEuMRq7aaw6WWC0zbKX4shOGh7mSQIYZy-JnA-52LERrIzESrlP5BVALPfCcwBqdVG-KvdzgP0eiCs9XyeYQ-dPE_GYI9E0k7pAhyphenhyphenfsrgQ/s320/IMG_2689.JPG" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;">Something's Fishy</span></div>
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Anchovies are also a staple in a nicoise salad. I love anchovies but my husband does not. So this year I found an anchovy vinaigrette to use so I snuck them in. Yes, I can be a bit sneaky now and then!</div>
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Also a tip from Julia Child, be sure to use the very best quality oil and vinegar for a superior vinaigrette. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzl5IzoDbS09_cYhNqwqF9baXs8It32wNGBDke8I7zUVloH677ygRrquKskO-DkfJVEayYqrQwEQrQOjjrm8A2guYLnCTMNZ9i48MyueQRUjf-wb8b6s4zGXW2Un5EcjWhBzEHIFG3mQA/s1600/IMG_2702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzl5IzoDbS09_cYhNqwqF9baXs8It32wNGBDke8I7zUVloH677ygRrquKskO-DkfJVEayYqrQwEQrQOjjrm8A2guYLnCTMNZ9i48MyueQRUjf-wb8b6s4zGXW2Un5EcjWhBzEHIFG3mQA/s320/IMG_2702.JPG" width="316" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Anchovy Vinaigrette</span></div>
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<span style="color: #cc0000; font-size: large;"><br /></span></div>
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My favorite anchovy vinaigrette is by <a href="http://www.jeannekelleykitchen.com/">Jeanne Kelley</a> from her recipe Salad Nicoise Un Peu Classique. Her recipe makes about 1 cup of vinaigrette. You can find the complete recipe in her wonderful book <a href="http://www.amazon.com/Salad-Dinner-Complete-Meals-Seasons/dp/0847838250%3FSubscriptionId%3D0ENGV10E9K9QDNSJ5C82%26tag%3Dflatwave-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0847838250">Salad for Dinner </a>.</div>
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I found a site for Jeanne's recipe, so here you go:</div>
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<a href="http://www.sandiegouniontribune.com/news/2012/may/29/salad-its-whats-for-dinner/">Salad Nicoise Un Peu Classique </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVEXU8oTYeY6Z_LxsGwf5BsfDKRZ8cOphBFrJP8vuj_1GYtELNmWMWq6hHitUW3u7qxXaGtTq1qCageJRAkAN-gIxWBr8h16eo4kfvQLeugGSip9bzvtCOOO9Byc7dHa7dCX1fMJWoHo/s1600/IMG_2805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVEXU8oTYeY6Z_LxsGwf5BsfDKRZ8cOphBFrJP8vuj_1GYtELNmWMWq6hHitUW3u7qxXaGtTq1qCageJRAkAN-gIxWBr8h16eo4kfvQLeugGSip9bzvtCOOO9Byc7dHa7dCX1fMJWoHo/s400/IMG_2805.JPG" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;">Bon Appetit!</span></div>
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Whether you serve your nicoise salad on a platter or a plate don't forget theses staples: oil-packed tuna, tomatoes, hard-boiled eggs, potatoes, capers, nicoise olives, haricots verts, parsley and a bed of lettuce. Anchovies optional. </div>
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And if you want to make your Salade Nicoise Julia Child's way, you can watch her version from her televison show, <a href="https://www.youtube.com/watch?v=lnwORE68dgc">The French Chef</a>. It's really fun to watch!</div>
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As Julia would say: </div>
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"Bon Appetit!"</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-8174405540253895012015-07-08T11:21:00.000-07:002015-07-10T11:07:38.433-07:00Farmstead<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpw5-sDhujweP2BAQ77LgnyGqus29-j_zso27CBFWPHVXVDGSTg1u0cmqjn7YRSRD6G60_dWlpnjmZPPt-gekY4BTN_RV3UuenCpyfE4s1cF0mV1rb36FOICrAGCc_KJ4pQoD_rY08A8/s1600/IMG_4037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpw5-sDhujweP2BAQ77LgnyGqus29-j_zso27CBFWPHVXVDGSTg1u0cmqjn7YRSRD6G60_dWlpnjmZPPt-gekY4BTN_RV3UuenCpyfE4s1cF0mV1rb36FOICrAGCc_KJ4pQoD_rY08A8/s400/IMG_4037.JPG" width="266" /></a></div>
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<span style="color: #3d85c6; font-size: large;">The </span> <span style="color: #3d85c6; font-size: large;">Farmstead Garden</span></div>
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Nothing beats a summer day in California's wine country connecting with great friends, </div>
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farm-to-table cuisine and world class wines.</div>
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A few days ago, we gathered with a group of friends at Farmstead at<a href="http://www.longmeadowranch.com/"> Long Meadow Ranch</a> in <a href="http://www.visitnapavalley.com/st_helena.htm">St.</a> <a href="http://www.visitnapavalley.com/st_helena.htm">Helena</a>, California. (Farmstead is on Main Street, right street across from <a href="http://travignerestaurant.com/">Tra Vigne</a>.) The property features a demonstration garden, a cute farmers' market stand, a general store, wine tasting room and the <a href="http://www.longmeadowranch.com/Farmstead/Restaurant">Farmstead </a>restaurant. </div>
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On our visit, we enjoyed lunch out on the patio.</div>
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<span style="color: #3d85c6; font-size: large;">Farm Fare</span></div>
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And, of course,<br />
everything tastes better when shared with friends.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4kHH2YWe4HDFaKclztOzl4ihyDedsT80H7SRtf-ykVWov5H9Pm-EDcuShdC7lUlLKb2XToMDqXYOcNbUPVy02b1zF0GV8RuPFVCW81eb2TGKzCfDbJnys0cYGFxMwAmI2i9nchrfdMI/s1600/IMG_4058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4kHH2YWe4HDFaKclztOzl4ihyDedsT80H7SRtf-ykVWov5H9Pm-EDcuShdC7lUlLKb2XToMDqXYOcNbUPVy02b1zF0GV8RuPFVCW81eb2TGKzCfDbJnys0cYGFxMwAmI2i9nchrfdMI/s320/IMG_4058.JPG" width="316" /></a></div>
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<span style="color: #3d85c6; font-size: large;"> Bay Area Artisan Cheese Board</span></div>
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You can't go wrong with farm fresh fruit, honey and cheese.</div>
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<span style="color: #741b47; font-size: large;"> Beets</span></div>
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Farm-to-table: </div>
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Long Meadow Ranch organic beets from the little <a href="http://www.longmeadowranch.com/FarmersMarket">farmers' market stand </a>next to the garden and restaurant. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuMOvjE7kf8nxwmwlzl3uSLFR7zel1Wpve7WatAJX3AwaIue8ldZl79wZWuw-G91sg2DL28uYiEdk5vWXAc1Qux_JvfOYExIEgx00RgsjkQfkTV0tbkWAlm0gIK3Z7ZUCyCBuTgIeMjI/s1600/IMG_4080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuMOvjE7kf8nxwmwlzl3uSLFR7zel1Wpve7WatAJX3AwaIue8ldZl79wZWuw-G91sg2DL28uYiEdk5vWXAc1Qux_JvfOYExIEgx00RgsjkQfkTV0tbkWAlm0gIK3Z7ZUCyCBuTgIeMjI/s400/IMG_4080.JPG" width="378" /></a></div>
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<span style="color: #741b47; font-size: large;">Farmstead Beet Salad</span></div>
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My farm-to-table salad: </div>
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Caramelized beets with sky hill goat cheese crema, greens and chimichurri.</div>
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<span style="color: #3d85c6; font-size: large;">Farmstead</span></div>
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Farmstead is a great place to gather and eat. I can't wait to go back!</div>
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738 Main Street</div>
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St. Helena, CA 94574</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com1tag:blogger.com,1999:blog-6653540430069889870.post-72862666027331143752015-07-04T18:40:00.003-07:002015-07-05T09:13:44.358-07:00Feeling Patriotic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7yPixBsoJfoL537fyknxMOauxzFmqbRaZyu4f8uA91t5-fCHRDsujgIO2HL9NWj58ppOS70cCDCLcnaOUYMtkmIllci0xCypFwpreh6kWUntI8tlaj25Ni-xozMRb4q_T7QI6bhFVH0/s1600/IMG_3978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7yPixBsoJfoL537fyknxMOauxzFmqbRaZyu4f8uA91t5-fCHRDsujgIO2HL9NWj58ppOS70cCDCLcnaOUYMtkmIllci0xCypFwpreh6kWUntI8tlaj25Ni-xozMRb4q_T7QI6bhFVH0/s400/IMG_3978.JPG" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;">Red, White and Blue</span></div>
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Here's my my farm to fork dessert </div>
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for the 4th of July,</div>
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star-shaped shortcakes with farm fresh berries!</div>
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All the credit for this patriotic dessert goes to Martha Stewart. I saw her idea of using star-shaped cookie cutters for shortcake biscuits many years ago. This 4th of July, I finally made the dessert and ended up using a shortcake recipe from<a href="http://www.finecooking.com/recipes/classic-strawberry-shortcake.aspx"> Fine Cooking</a> but used Martha's idea for the star shapes.<br />
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Here are a few of my tips on making this dessert:</div>
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<span style="color: #cc0000; font-size: large;">Farmers Market Berries</span></div>
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Use farm fresh berries. </div>
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There's nothing better than farm fresh berries. So first thing this morning, I hit the farmers' market for berries. Once home, I cleaned the berries and sweetened them up with a little sugar and orange juice. The orange juice idea is also from Martha Stewart. Next it was time to make the stars.</div>
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<span style="color: #cc0000;"> <span style="font-size: large;">Stars</span></span></div>
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The star-shaped shortcakes are made with a 3" star cookie cutter. </div>
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To make the dough, I used my food processor which makes cutting-in the cold butter a breeze! I kneaded the dough gently by hand, rolled it out to about 3/4" thick and then cut out the stars. Then I followed Martha's baking instructions and baked the shortcakes in a 400 F oven for 14 minutes. </div>
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<span style="color: #cc0000; font-size: large;">Shortcake, anyone?</span></div>
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This dessert was easy to make and received rave reviews! I think it's a perfect all American dessert to make for the 4th of July holiday. Just as Martha inspired me, I hope, that perhaps, I have inspired you to make it sometime. </div>
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You can find the Fine Cooking recipe here:</div>
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<a href="http://www.finecooking.com/recipes/classic-strawberry-shortcake.aspx">Classic Strawberry Shortcake</a></div>
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and Martha's recipe here:</div>
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<a href="http://www.marthastewart.com/355012/star-shaped-shortcakes">Star-Shaped Shortcakes</a></div>
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<span style="color: #cc0000; font-size: large;">Happy 4th of July!</span></div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com1tag:blogger.com,1999:blog-6653540430069889870.post-37491889363982483122015-06-25T13:28:00.000-07:002015-06-26T09:04:06.580-07:00Summer in a Jar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QfD-c_6FF6vaA0KFR5O0mdZn5gmuemFZqlQlh4_wG2i4ez-o0sTmuAzyiaRAHohB2cC7PLDxJ0_9Ng_0zRtnAVTLQpC6u079h_purL_hOaTWxBL-fMR78sMkFrUArmY4xAYz2kNwUZY/s1600/IMG_3202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QfD-c_6FF6vaA0KFR5O0mdZn5gmuemFZqlQlh4_wG2i4ez-o0sTmuAzyiaRAHohB2cC7PLDxJ0_9Ng_0zRtnAVTLQpC6u079h_purL_hOaTWxBL-fMR78sMkFrUArmY4xAYz2kNwUZY/s400/IMG_3202.JPG" width="400" /></a></div>
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<span style="color: #3d85c6; font-size: large;">Royal Blenheim Apricot Jam</span></div>
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Preserving summer...</div>
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A few weeks ago, I captured summer in a jar with my first summer preserving project, Royal Blenheim Apricot Jam. The recipe I used is by Bay Area jam expert, <a href="http://bluechairfruit.com/about-us/">Rachel Saunders</a> and can be found in her <a href="http://shop.bluechairfruit.com/products/the-blue-chair-jam-cookbook">Blue Chair </a><a href="http://shop.bluechairfruit.com/products/the-blue-chair-jam-cookbook">Jam Cookbook</a>. Since the recipe called for <a href="http://www.californiabountiful.com/features/article.aspx?arID=127">Blenheim apricots</a>, I learned a thing or two about them, in the process. </div>
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<span style="color: #3d85c6; font-size: large;">The Blenheim Apricot</span></div>
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<span style="color: #3d85c6;"> </span>The beloved Blenheim apricot is an old heirloom variety and said to be the tastiest of all apricots. It's name hails from<a href="http://www.blenheimpalace.com/"> Blenheim Palace</a> in England where these apricots flourished in the gardens there and in Europe. They arrived in California back in the late 1800's. Today, they are considered a rare crop since many growers have abandoned them because they are fragile and difficult to ship. </div>
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A few weeks ago, I lucked out and picked-up a lug of Blenheim's from a nearby farm. Then I made apricot jam.</div>
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<span style="color: #6fa8dc; font-size: large;">Apricot Almonds</span></div>
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Rachel's Royal Blenheim Apricot Jam recipe calls for 5-10 apricot kernels. I've eaten apricots my entire life and had never heard of apricot kernels before. Well now I know, if you crack open an apricot pit (gently with a hammer) there is a kernel inside. And, the kernel looks and smells just like an almond.<br />
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Eager to learn more about the kernels, I consulted a few of my cookbooks, including my French jam book, <a href="http://www.amazon.com/Mes-Confitures-Jellies-Christine-Ferber/dp/0870136291">Mes Confitures</a>. I learned that the French call them apricot "almonds". And, it is an old French technique to put one or two apricot "almonds" into each jar of apricot jam before sealing.<br />
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***A word of caution though: Use <a href="https://en.wikipedia.org/wiki/Apricot_kernel">apricot kernels</a> at your own risk. The kernels contain a compound which eaten in excess, may produce symptoms of cyanide poisoning. Yikes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04_DIqUZRdvoN5ubUXiDoEaOIInwobjOiEPuIX-egAp-3Q-v8Ss7siD4n5GfqoS_AlNmHGixnM9dpl_qmM0N0ypyOd7ng3-x506qmvhzNkSd85kBWZKgruiSLIpylstOKJGjSzmFYfj0/s1600/IMG_3133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04_DIqUZRdvoN5ubUXiDoEaOIInwobjOiEPuIX-egAp-3Q-v8Ss7siD4n5GfqoS_AlNmHGixnM9dpl_qmM0N0ypyOd7ng3-x506qmvhzNkSd85kBWZKgruiSLIpylstOKJGjSzmFYfj0/s400/IMG_3133.JPG" width="400" /></a></div>
<span style="color: #3d85c6; font-size: large;">Making Jam</span></div>
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Equipped with my French copper jam pan, I decided to follow Rachel's recipe just as written. I cracked opened about 10 apricot pits (chopped up a few) and filled a metal tea ball infuser with them. Being of French heritage, I liked the old tradition of using the apricot "almonds" in jam making. I did feel a bit more at ease though, using them Rachel's way to infuse the jam rather than putting an entire kernel or two into each jam jar as my French ancestors probably did. <br />
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You may be wondering, do the apricot "almonds" really make a difference in the jam's taste? They must because this was perhaps the most delicious jam, I have ever made!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfcsHtypA774slDsXrBRqEKGzqYilDTX3alTq6B88NHWLlf5eBfhnMFwkF3I8DAEBmzmQ4bwYBnx7GvzjBXHnDdS5TZOM2auE_xzoOY49FU0g8zrscqTfJujhEV2UIMN_Fmfsip4Agu4/s1600/IMG_3267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfcsHtypA774slDsXrBRqEKGzqYilDTX3alTq6B88NHWLlf5eBfhnMFwkF3I8DAEBmzmQ4bwYBnx7GvzjBXHnDdS5TZOM2auE_xzoOY49FU0g8zrscqTfJujhEV2UIMN_Fmfsip4Agu4/s400/IMG_3267.JPG" width="400" /></a></div>
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<span style="color: #3d85c6; font-size: large;">Petit Dejeuner</span><br />
<span style="color: #3d85c6;">(Breakfast)</span></div>
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And Rachel says it best:</div>
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"Royal Blenheim apricots make a stellar jam. The key is to use as little sugar as possible so as best to showcase this apricot's extraordinarily sumptuous flavor. Among the many plain apricot jams I have tasted, the one is the best."</div>
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I agree!<br />
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(In the photos: La Parfait jam jar, Spode Penny Lane, Honeywall Light pattern plate and Laguiole spreader.)</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-87981750636616705972015-05-19T11:31:00.001-07:002015-05-19T12:00:25.627-07:00Bake a Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNLWUEgTdOQHyZzC3GYDsfD6tuw_ptP5aED0WMxRPUNm9MeWDHcSUVD4RQN8jUQYxM2E46QQ6N8g5dI-QuhF1Fvu8ih2zen4QYEpIWOiXcInrlPNnZaAP2H9u4cuXBpjXbcOnrulOsvM/s1600/IMG_7796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNLWUEgTdOQHyZzC3GYDsfD6tuw_ptP5aED0WMxRPUNm9MeWDHcSUVD4RQN8jUQYxM2E46QQ6N8g5dI-QuhF1Fvu8ih2zen4QYEpIWOiXcInrlPNnZaAP2H9u4cuXBpjXbcOnrulOsvM/s400/IMG_7796.JPG" width="400" /></a></div>
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<span style="color: #38761d; font-size: large;"> Lemon Drizzle Cake</span></div>
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Did you know that last Sunday was <a href="http://worldbakingday.com/us/">World Baking Day</a>? Had I been home last weekend, I certainly would have baked a cake! I love this campaign which is all baking someone a cake to show them how much you care. How sweet is that? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvc1Q7I1FOYjzp1EqAQndMZ7Uz5pz8KuwRlv1VLylFoq7rgbwJ3ZnoPAhr_JwExKI1bT5P2XA4PNTm4vuLknQoF192Jyc70ffp1AyA99VgnMNvYedMhuDW7o7XhukBCD7BdtLZwVeRao/s1600/IMG_7706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvc1Q7I1FOYjzp1EqAQndMZ7Uz5pz8KuwRlv1VLylFoq7rgbwJ3ZnoPAhr_JwExKI1bT5P2XA4PNTm4vuLknQoF192Jyc70ffp1AyA99VgnMNvYedMhuDW7o7XhukBCD7BdtLZwVeRao/s400/IMG_7706.JPG" width="362" /></a></div>
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<span style="color: #38761d; font-size: large;">Delia Smith's Cakes</span></div>
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After traveling across the pond for many years now, I've discovered just how much the British love their yummy cakes. I now enjoy replicating British scones and cakes at home. </div>
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My favorite British cake book is the revised and updated, Delia Smith's <i><a href="http://www.amazon.com/Delias-Cakes-Delia-Smith/dp/1444734814">Cakes</a>.</i> <a href="http://en.wikipedia.org/wiki/Delia_Smith"> Delia</a> is the UK's best selling cookery author. She also has a wonderful <a href="http://www.deliaonline.com/deliaonline-cookery-school/allvideos.html">online cookery school</a>. I just love watching her videos to learn baking tips and techniques. And she has the most lovely British accent! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIN9MtvyeMmS_ifBmadx51XmBlB3aZr1uQ0dPMpZ4xEysvvHJzH1Rg6f0Nk-vzhzyzw2QsYPvf1Ce_UpyF0xS8gDFpq_4ePZA0SKZk6rDIeM7SiP0DvfrxkKVKXiyzIZlYifB-i2JEoUI/s1600/IMG_7721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIN9MtvyeMmS_ifBmadx51XmBlB3aZr1uQ0dPMpZ4xEysvvHJzH1Rg6f0Nk-vzhzyzw2QsYPvf1Ce_UpyF0xS8gDFpq_4ePZA0SKZk6rDIeM7SiP0DvfrxkKVKXiyzIZlYifB-i2JEoUI/s400/IMG_7721.JPG" width="400" /></a></div>
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<span style="color: #38761d; font-size: large; text-align: center;">Delia's Double Lemon Drizzle Cake</span></div>
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The first cake I've made from Delia's <i>Cakes</i> book is her<a href="http://www.deliaonline.com/recipes/cuisine/european/english/double-lemon-drizzle-cake-with-poppy-seeds.html"> Double Lemon Drizzle Cake</a>. The recipe has poppy seeds which I've omitted when I've made it.</div>
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According to Delia:</div>
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"This is the definitive Lemon Drizzle cake, and we have used four lemons. There's almost as much drizzle as cake, so after you bite though the crunchy crust it is very lemony and syrupy inside."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcE94WRCmJPB6baWcTj50cBSgaiiNk-lVYv3y9WSXwGPIaKzlT336sutHW27aCkX2vPOoBhYwgIdGaErJt4WkslRtno_oML9aR2g6a-qGipUe3p8g6e5SCFisRYQb_ONJYZ3y6B7AmEPs/s1600/IMG_7835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcE94WRCmJPB6baWcTj50cBSgaiiNk-lVYv3y9WSXwGPIaKzlT336sutHW27aCkX2vPOoBhYwgIdGaErJt4WkslRtno_oML9aR2g6a-qGipUe3p8g6e5SCFisRYQb_ONJYZ3y6B7AmEPs/s400/IMG_7835.JPG" width="400" /></a></div>
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<span style="color: #38761d; font-size: large;">More Cake, Please</span></div>
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Baking someone a cake is a brilliant way to show them how much you care. If you're looking for a delicious and easy cake to make, I say, "make them a Double Lemon Drizzle Cake!"</div>
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If you're an American baker like me, to convert Delia's UK recipe, you'll need: <br />
a scale to measure ingredients and an 8" round cake tin (pan) which you'll grease and line with parchment paper. I use a Wilton aluminum 8" x 2" round cake pan. I bake the cake at 325F in the center of my oven for about 40 minutes or until the cake feels springy.</div>
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So, when was the last time you had a piece of homemade cake? Well, here you go...<br />
here's the link for Delia's recipe:<br />
<a href="http://www.deliaonline.com/recipes/cuisine/european/english/double-lemon-drizzle-cake-with-poppy-seeds.html">Double Lemon Drizzle Cake with Poppy Seeds</a></div>
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(In the photos: Royal Winton Richmond chintz plate and vintage National Silverplate fork.)</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-27934998721169944472015-05-08T22:12:00.001-07:002015-05-09T11:49:14.707-07:00Singapore Noodles <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8ImqB6D-U-jT8LKa0bk2olhiL7eZuAkwK-HWxqw-IrUZtbDCKJ7EuLXE22UyHm2RESWMwLJEoJbbz9BLmNR93mzJMiR8tvha4fJc-bUxnowLR2c7qxa_DPbEZ_4GUpZHULEoHDveHzM/s1600/IMG_1703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8ImqB6D-U-jT8LKa0bk2olhiL7eZuAkwK-HWxqw-IrUZtbDCKJ7EuLXE22UyHm2RESWMwLJEoJbbz9BLmNR93mzJMiR8tvha4fJc-bUxnowLR2c7qxa_DPbEZ_4GUpZHULEoHDveHzM/s400/IMG_1703.JPG" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;">Singapore Noodle Bowl</span></div>
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I made another wonderful stir-fry tonight...Singapore Noodles. The recipe is from Grace Young's <i><a href="http://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573/ref=sr_1_1?s=books&ie=UTF8&qid=1431148153&sr=1-1&keywords=stir+frying+to+the+sky%27s+edge">Stir Frying To </a><a href="http://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573/ref=sr_1_1?s=books&ie=UTF8&qid=1431148153&sr=1-1&keywords=stir+frying+to+the+sky%27s+edge">The Sky's Edge</a></i>. This tasty Asian fusion dish consists of thin rice stick noodles, shrimp, Chinese barbecued pork, green bell pepper and scallions. It's flavored with curry and a broth you blend which tenderizes the ingredients. And, a little dash of red pepper flakes gives it just enough heat. </div>
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We had never had Singapore Noodles before. When I saw the recipe in the book, I knew I wanted to make it. So a few weeks ago, we ordered Singapore Noodles at our local Chinese restaurant so I could get an authentic taste for them. After making them tonight, I can say, this is another stir-fry dish that tastes even better cooked at home! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzv1wGkAhYX-VbvQE9iWHT2CCNIG6gE5RpnBT__5OHHguHO-vgMbdQPyt_azaVkd2rSqCOvpjM0M0BUQaMUkbGp5EZCN_jQ7IWGvGwtedPfnuYu184YNCYuIG7AJ78NA-OBi7FytpvE8/s1600/IMG_1697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzv1wGkAhYX-VbvQE9iWHT2CCNIG6gE5RpnBT__5OHHguHO-vgMbdQPyt_azaVkd2rSqCOvpjM0M0BUQaMUkbGp5EZCN_jQ7IWGvGwtedPfnuYu184YNCYuIG7AJ78NA-OBi7FytpvE8/s400/IMG_1697.JPG" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;">Page 274 </span></div>
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I was running a bit short on time tonight so to makes things faster and simpler, I substituted (fresh) thin chow mein noodles and Chinese barbecue pork from my local Asian market for the dish.</div>
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And by the way, despite it's name, theses<a href="http://en.wikipedia.org/wiki/Singapore-style_noodles"> noodles </a>supposedly have nothing to do with Singapore. From what I've read, you are more apt to find them on restaurant menu in Hong Kong, England, Australia, Canada and the United States. I think I will have to do a fact-check on these noodles with my high school friend Matt Chin who lives in Singapore! </div>
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The next time I make this dish, I will definitely use the thin rice stick noodles and <a href="http://food52.com/hotline/11348-is-madras-curry-powder-different-than-curry-powder">Madras curry powder</a> instead of just curry powder. Grace says in the recipe "For the best flavor be sure to use a high-quality Madras curry powder." I love that <a href="http://www.graceyoung.com/about/">Grace Young</a> and her recipes....</div>
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however I don't think my husband will take me out for Chinese food anymore now that I cook it so well at home! </div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com2tag:blogger.com,1999:blog-6653540430069889870.post-19665016416288137852015-05-06T18:54:00.000-07:002015-05-09T11:15:35.903-07:00Making Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gj8HED5Bz7qH9qXoWCTi_2HR8_eOH6KBuzYOMeJUMKLlq3gPrw1KtQAU4-QutVPOuf_DghfK78N8IeB_rcxCFsbZXe7UZJbIsVtp5KOUcRRb1JuY7k01UlewJ8e1Ll-bTYaYTjXQnrE/s1600/IMG_1571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gj8HED5Bz7qH9qXoWCTi_2HR8_eOH6KBuzYOMeJUMKLlq3gPrw1KtQAU4-QutVPOuf_DghfK78N8IeB_rcxCFsbZXe7UZJbIsVtp5KOUcRRb1JuY7k01UlewJ8e1Ll-bTYaYTjXQnrE/s1600/IMG_1571.JPG" width="400" /></a></div>
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<span style="color: #cc0000;"><span style="font-size: large; text-align: center;">Peppery Vegetarian Rice </span></span></div>
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<span style="color: #cc0000;"><span style="font-size: large; text-align: center;">with Asian Shrimp</span></span></div>
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Dinner is ready, in fact, it's early tonight. And, no we're not at a fancy Asian bistro. I just stir-fried this incredible fried rice dish at home...thanks to<a href="http://www.graceyoung.com/"> Grace Young</a> and her fantastic cookbook<i> <a href="http://www.graceyoung.com/cookbooks/cookbook-3/">Stir Frying To The Sky's Edge</a></i><a href="http://www.graceyoung.com/cookbooks/cookbook-3/">. </a></div>
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I recently discovered<a href="http://www.graceyoung.com/about/"> Grace Young</a> and her cookbooks. Upon her advice, I went to <a href="http://www.wokshop.com/">The Wok Shop </a>and bought my wok. Then I started stir-frying and joined the group <a href="https://www.facebook.com/groups/wokwednesdays/963818253637507/?notif_t=group_comment_reply">Wok Wednesdays</a> on Facebook. It's comprised of fellow wokkers and fans of Grace Young's<a href="http://www.graceyoung.com/cookbooks/"> books</a>.</div>
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Every two weeks (on a Wednesday) we are encouraged to cook a designated recipe from <a href="http://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573/ref=sr_1_1?ie=UTF8&qid=1430963351&sr=8-1&keywords=stir+frying+to+the+sky%27s+edge">Stir Frying To The Sky's Edge</a> and share our experience. Today is <a href="https://wokwednesdays.wordpress.com/recipe-schedule/">Wok Wednesday</a> and the dish to prepare is from page 256, Peppery Vegetarian Fried Rice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1VZ7D665PjEn5Mi0R-JEZScN0WbvzWkK4I4sM33hqzeSXxa807RlrLsTpyNvK11SiT5BZxbX1hzPYsp-lZjw8tVofoA82igF5Ae_IGPulnX2LVCYV_GcuWvNrBmV1O9F3_yrFwEdl24/s1600/IMG_1513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1VZ7D665PjEn5Mi0R-JEZScN0WbvzWkK4I4sM33hqzeSXxa807RlrLsTpyNvK11SiT5BZxbX1hzPYsp-lZjw8tVofoA82igF5Ae_IGPulnX2LVCYV_GcuWvNrBmV1O9F3_yrFwEdl24/s1600/IMG_1513.JPG" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;">Mise en place</span></div>
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I made a few minor changes to the recipe with what ingredients I had on hand. And that's okay. Grace tells us in her book that "the beauty of this recipe is it's total flexibility." She also encourages us to get creative and even repurpose leftovers. According to Grace, day old rice is like a blank canvas. I approached the recipe with that regard and and served it plated with<a href="http://www.asianfoodchannel.com/recipes/asian-grilled-shrimp"> Asian grilled shrimp</a>. </div>
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<span style="color: #cc0000; font-size: large;">Stir-Frying at Home</span></div>
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No more Chinese take-out for us! Making fried rice at home is far superior to what we get from our local Chinese restaurant. Tonight's Peppery Vegetarian Rice was packed with so much more fresh flavor, crunch and a little heat!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG1sT8rAbwithK4vgLBneqTtbZziE-YyLgC-mVe5PU9pvhnYR9lzSE8LyXsjaXJz5c8ybAb_5mcbicWMcmjwYKp1t2B6h2_VhgfoildGgCpy_F4-kcFltrSX1NjSexS29Xbd8edy1Mgo/s1600/IMG_0361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG1sT8rAbwithK4vgLBneqTtbZziE-YyLgC-mVe5PU9pvhnYR9lzSE8LyXsjaXJz5c8ybAb_5mcbicWMcmjwYKp1t2B6h2_VhgfoildGgCpy_F4-kcFltrSX1NjSexS29Xbd8edy1Mgo/s1600/IMG_0361.JPG" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;">Stir Frying To The Sky's Edge</span></div>
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I have just started cooking my way through Grace's book Stir Frying To The Sky's Edge and have loved every recipe I have prepared. </div>
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If you want to learn how to cook authentic Chinese food at home...this is the book to get. If you want to have fun with fellow stir-fry enthusiasts, get the book and join us in Wok Wednesdays on Facebook. <br />
<br />
We are asked not to share the recipes from the book but Grace's friend and fellow chef,<a href="http://saramoulton.com/"> Sara </a><a href="http://saramoulton.com/">Moulton </a>has featured this recipe on her show <a href="http://saramoulton.com/shows/">Sara's Weeknight Meals.</a> Here is the link to Sara's website so you can make it at home and see just how easy and wonderful this recipe is!<br />
<br />
<a href="http://saramoulton.com/2015/02/peppery-vegetarian-rice/">Peppery Vegetarian Fried Rice Recipe</a><br />
<br />
And for more information on Wok Wednesdays,<br />
just click <a href="https://wokwednesdays.wordpress.com/about/">here</a>. <br />
<br />
<br />
(In the photos: Spode Gothic Castle plate and Chinese pottery mixed patterns from The Wok Shop, San Francisco, CA.)</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com3tag:blogger.com,1999:blog-6653540430069889870.post-35294148263074425342015-05-03T16:39:00.002-07:002015-05-03T23:23:07.608-07:00Just Add Tea and Cold Water<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjJ5cLj1lsZpgjDdhaNYvm9hM3OWGKIj0tPckL_FAxtfjavDj_7Ydj_k3pahSCc5u0Iv6KuBSSJ4rpE0V_Y-jP4DIqJ-9O0VYvyu2Q8Ax6Uj-qL1f-1jym3LxFgP7VPCMjhvzI10I2-E/s1600/IMG_1393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjJ5cLj1lsZpgjDdhaNYvm9hM3OWGKIj0tPckL_FAxtfjavDj_7Ydj_k3pahSCc5u0Iv6KuBSSJ4rpE0V_Y-jP4DIqJ-9O0VYvyu2Q8Ax6Uj-qL1f-1jym3LxFgP7VPCMjhvzI10I2-E/s1600/IMG_1393.JPG" height="368" width="400" /></a></div>
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<span style="color: #38761d; font-size: large;">Cold Brewing</span></div>
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<span style="color: #38761d; font-size: large;"><br /></span></div>
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I recently discovered that I really like the simplicity of making cold water brewed iced tea. It's so easy and the iced tea never taste bitter. So this week, I picked up several Bodum <a href="http://www.teance.com/Biasca-Ice-Tea-Jug-p/tware60.htm">Biasca</a> ice tea jugs one (with a pink lid) for making floral green teas and one (with a green lid) for green teas. I really like the sleek and slender Danish designed glass jug that fits nicely in our fridge.<br />
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It's so simple to make iced tea with the cold brew method. And, according to Bodum, this method works well with black, green, white and herbal teas. I plan on using my Biasca jugs exclusively for green iced teas. </div>
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Bodum gives easy instructions on their Biasca box on how to cold brew. Here you go:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe5ajNnA3yEP234RG8ugY1tjahJzucjlKtJNN3oguoflvrNMMOtcqTVdmDl0oq1644NFePHB9cw0FHE-BcKzsZEDervpUp_fGgki3vOn20gokMcOD2SevpAd_ni8X0ACoiW_HvwtaBvQ/s1600/IMG_1143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe5ajNnA3yEP234RG8ugY1tjahJzucjlKtJNN3oguoflvrNMMOtcqTVdmDl0oq1644NFePHB9cw0FHE-BcKzsZEDervpUp_fGgki3vOn20gokMcOD2SevpAd_ni8X0ACoiW_HvwtaBvQ/s1600/IMG_1143.JPG" height="278" width="320" /></a></div>
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<span style="font-size: large;">1) Add your favorite loose leaf tea</span></div>
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(I used 20 grams of tea for 1 liter of water)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvzpMswiLnIt5vKY-sVfhnprvk0tUI33VmMkcumXQNOrBaUy6aNAv8Ot0QmtzTgWrvTLmY13aZu5-MiUqG9-tnSzOa5ZLDp1kgrFXlr4dAk6WQ3OJg4mNTfDlBPWq2Yr9IC-saWN6828/s1600/IMG_1096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvzpMswiLnIt5vKY-sVfhnprvk0tUI33VmMkcumXQNOrBaUy6aNAv8Ot0QmtzTgWrvTLmY13aZu5-MiUqG9-tnSzOa5ZLDp1kgrFXlr4dAk6WQ3OJg4mNTfDlBPWq2Yr9IC-saWN6828/s1600/IMG_1096.JPG" height="255" width="320" /></a></div>
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<span style="font-size: large;">2) Fill with cold spring water</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_V9AjUre_AFWBz_k0tjZX3lbzP7QQsyWGYJH2_Ctu-OPwS59ylXKtlmA2DgIjKeCSxgcXKLWfow8khgOygpQndOyDm2-4xxy_ySK-EVVYAV8jyLdcMTgvuMzNFDxR1_V06yn9FfwM6M/s1600/IMG_1400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_V9AjUre_AFWBz_k0tjZX3lbzP7QQsyWGYJH2_Ctu-OPwS59ylXKtlmA2DgIjKeCSxgcXKLWfow8khgOygpQndOyDm2-4xxy_ySK-EVVYAV8jyLdcMTgvuMzNFDxR1_V06yn9FfwM6M/s1600/IMG_1400.JPG" height="400" width="333" /></a></div>
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<span style="font-size: large;">3) Allow to brew for 5-6 hours in the fridge</span></div>
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(or less to your taste preference)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Rvcz40sfAf8vqvdnBOgwok3Z-Cz5O1hINJtNXM6MBYiZ2N-vaSXO2sRSTuG-zALsOfqr5K-NFpS9DsmU-Sbh7IS6f7zDKMteVDvgBqkJ7sj5n4B83CvQyFbymBL8DWDA2bFHvYfJt10/s1600/IMG_1418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Rvcz40sfAf8vqvdnBOgwok3Z-Cz5O1hINJtNXM6MBYiZ2N-vaSXO2sRSTuG-zALsOfqr5K-NFpS9DsmU-Sbh7IS6f7zDKMteVDvgBqkJ7sj5n4B83CvQyFbymBL8DWDA2bFHvYfJt10/s1600/IMG_1418.JPG" height="380" width="400" /></a></div>
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<span style="font-size: large;">4) Serve and Enjoy!</span></div>
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<br />
Today I'm enjoying a pitcher of <a href="http://us.palaisdesthes.com/en_us/fleur-de-geisha-1574.html?category=156">Fleur De Geisha</a> green tea which was drinkable in, as fast as, 20 minutes. Tonight I plan on starting a cold brew of my favorite Japanese green<a href="http://maeda-en.com/sen-cha/113-sen-cha-green-tea.html"> sencha</a> to enjoy tomorrow. And since I'm learning a lot about Chinese teas lately, I can't wait to explore cold brewing with Chinese green teas.<br />
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Sadly I think the the Biasca tea jug may be discontinued now here in America because it is not listed on the <a href="http://www.bodum.com/us/en-us/shop/detail/1470-10US/">Bodum USA</a> site. So if you stumble upon one while out shopping, you'd better grab it! </div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-71582255657470393392015-04-25T12:33:00.000-07:002015-04-26T13:28:19.960-07:00Anzac Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0tvS3EtfwEBZ_10xFBc0fmplTnFnEpLD_RTtqqMBNB_-ij3mlphlX7haIsSH3GDOCz0f_rsQdM00-E-EUgN6z_G7cnZphzapQGZcyBJun4KmmrlHzejEMn4hCPmnMIKDb1IxQTQmKdc/s1600/IMG_1073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0tvS3EtfwEBZ_10xFBc0fmplTnFnEpLD_RTtqqMBNB_-ij3mlphlX7haIsSH3GDOCz0f_rsQdM00-E-EUgN6z_G7cnZphzapQGZcyBJun4KmmrlHzejEMn4hCPmnMIKDb1IxQTQmKdc/s1600/IMG_1073.JPG" height="396" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #38761d; font-size: large;">Yep, I made Anzac Biscuits</span></div>
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It's <a href="http://en.wikipedia.org/wiki/Anzac_Day">Anzac day!</a></div>
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<div style="text-align: center;">
Today, April 25th commemorates the 100 anniversary of the <a href="https://www.awm.gov.au/">ANZAC</a> (Australian and New Zealand Army Corps) Gallipoli landings in 1915.</div>
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During the First World War, sweethearts, wives and mothers baked these <a href="https://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe/">biscuits</a> to send to "the boys" overseas. So I made a batch for my sweetheart with a recipe from Australia's <a href="https://www.donnahay.com.au/about/biography#"> Donna Hay</a>. <span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 14px; line-height: 19.3199996948242px; text-align: left;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsx2lXZ161D-9PcvSAhyd1weW8EIabFl5x_Tc5Nbq7cv2VS19BLFLnVIjCRO7o0GVWwFe7AQHYz9APPk_bF5SVBbSBtBqI9PLAoEIW2MhYUT_Pi05ibw_SuiQeLu-jBCyJ1QqldzGngU/s1600/IMG_0917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsx2lXZ161D-9PcvSAhyd1weW8EIabFl5x_Tc5Nbq7cv2VS19BLFLnVIjCRO7o0GVWwFe7AQHYz9APPk_bF5SVBbSBtBqI9PLAoEIW2MhYUT_Pi05ibw_SuiQeLu-jBCyJ1QqldzGngU/s1600/IMG_0917.JPG" height="301" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #38761d; font-size: large;"> Lyle's Golden Syrup</span></div>
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You'll need <a href="http://www.lylesgoldensyrup.com/our-range/our-classic-tin/">Lyle's Golden Syrup</a> to make these cookies. Lyle's Golden Syrup is thicker and sweeter than corn syrup. Lyle's cane syrup gives the biscuits a chewy and sticky texture along with a wonderful richness. Here in America, you can find it at<a href="http://www.worldmarket.com//product/lyles-golden-syrup.do"> World Market</a> or a local British import shop if you have one. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTLjofsFaX3ugly_iS3a3O9z2VMrNvMe4knvK-E23aDx0UYg00jcNWslS8YkDrtsONjUJa8VLJfL-_cUVkqUhGcWAE_oaE9TlhWudTsR0lihsKyb0FU7SaLdAdLTtiuoVl4kYZhEHSJg/s1600/IMG_0935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTLjofsFaX3ugly_iS3a3O9z2VMrNvMe4knvK-E23aDx0UYg00jcNWslS8YkDrtsONjUJa8VLJfL-_cUVkqUhGcWAE_oaE9TlhWudTsR0lihsKyb0FU7SaLdAdLTtiuoVl4kYZhEHSJg/s1600/IMG_0935.JPG" height="351" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #38761d; font-size: large;">Anzac Biscuits with Coconut</span></div>
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<div style="text-align: center;">
I just learned yesterday from my Australian friend Sally, that early recipes for these biscuits did not contain coconut. We love coconut so I have always used recipes which contain coconut. In previous years, I have baked Anzac biscuits with a recipe from<a href="http://www.myrecipes.com/recipe/anzac-biscuits-0"> Cooking Light</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAhVJszh3i66DZe-E4zlsEdDOXPnJzWTYY0KUWkT4tEgyKixQeSHuGHoODktrUlRPoib54FrBxsejbfUmK8hWfmCqZsXTIonQIDsAD5o8Gl0shuSomUXGUyhRjlKYfSD6ap1A2yGndiY/s1600/IMG_1076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAhVJszh3i66DZe-E4zlsEdDOXPnJzWTYY0KUWkT4tEgyKixQeSHuGHoODktrUlRPoib54FrBxsejbfUmK8hWfmCqZsXTIonQIDsAD5o8Gl0shuSomUXGUyhRjlKYfSD6ap1A2yGndiY/s1600/IMG_1076.JPG" height="307" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #38761d; font-size: large;">Anzac Biscuits</span></div>
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<span style="color: #38761d; font-size: large;"><br /></span></div>
<div style="text-align: center;">
Here is the link for Donna Hay's Anzac biscuits recipe:</div>
<div style="text-align: center;">
<a href="https://www.donnahay.com.au/recipes/desserts-and-baking/anzac-biscuits">Anzac Biscuits</a>. Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-932712696641292672015-04-21T10:10:00.000-07:002015-04-21T23:46:39.429-07:00Long Live the Queen!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKhMQI-D23TwQqxlfK9a5ma8ex7x7zlwp10xb5rfNJ7lD_7NWbV7xEnj9o3b-zJ38y60DasEjGaj1KkbfnCBLWgk813fMyaPT4qjg2SsH8u9wFpmvEk-bs7QFv-TZiGPyjMOB2nd0zug/s1600/983785_656107874403356_424053750_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKhMQI-D23TwQqxlfK9a5ma8ex7x7zlwp10xb5rfNJ7lD_7NWbV7xEnj9o3b-zJ38y60DasEjGaj1KkbfnCBLWgk813fMyaPT4qjg2SsH8u9wFpmvEk-bs7QFv-TZiGPyjMOB2nd0zug/s1600/983785_656107874403356_424053750_n.jpg" height="362" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Her Majesty The Queen Tea Party</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px;">Happy 89th Birthday to<a href="http://www.royal.gov.uk/hmthequeen/hmthequeen.aspx"> Queen Elizabeth II</a>. I think it's a perfect day to enjoy the great<a href="http://www.afternoontea.co.uk/information/history-of-afternoon-tea/"> British tradition of afternoon tea!</a></span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px;">I've read that Earl Grey is the tea of preference of Buckingham Palace. And her Royal Highness does shop at <a href="https://www.fortnumandmason.com/">Fortnum & Mason</a>. So you could break out the good china today and pop over to your local Williams-Sonoma and pick up some Fortnum & Mason<a href="http://www.williams-sonoma.com/products/fortnum-and-mason-earl-grey-tea/?pkey=e%7Cfortnum%7C23%7Cbest%7C0%7C1%7C24%7C%7C5&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules"> Earl Grey Classic tea</a> to celebrate. After all, they've been suppliers of<a href="https://www.fortnumandmason.com/t/categories/tea-and-coffee/tea-selection/fortnums-famous-tea"> tea </a>to the royal houses for over 300 years!</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px;"><br /></span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px;"><br /></span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px;">(In the photos: Emma Bridgewater Union Jack and discontinued Diamond Jubilee pattern.)</span></div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com1tag:blogger.com,1999:blog-6653540430069889870.post-57434394593694516892015-04-18T17:26:00.000-07:002015-04-19T19:14:36.237-07:00Celebrating Hanami<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeQ20BKfVkMPLqr4giIiUccsK6Gpya1LU3DOghsGomWB7x7brhoeWBSCQg8ye2bnd0mSUGB2fL0cHR-TD7gyJXtAH1YgyJFmy3SyA39zzhtpFvqiR327_xREVnj2NTdUO-XE3VsYmLOA/s1600/IMG_0584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeQ20BKfVkMPLqr4giIiUccsK6Gpya1LU3DOghsGomWB7x7brhoeWBSCQg8ye2bnd0mSUGB2fL0cHR-TD7gyJXtAH1YgyJFmy3SyA39zzhtpFvqiR327_xREVnj2NTdUO-XE3VsYmLOA/s1600/IMG_0584.JPG" height="336" width="400" /></a></div>
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<span style="color: #e06666; font-size: large;">Fleur de Geisha tea</span></div>
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Celebrating the blooming of the cherry blossoms...</div>
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This is the final weekend of the <a href="http://sfcherryblossom.org/">Northern California Cherry Blossom Festival</a> in <a href="http://sfjapantown.org/">Japantown</a>, San Francisco, California. Since I'm not able to attend the festival, I'm celebrating spring and Hanami at home with Fleur de Geisha tea and sakuramochi. </div>
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I've written about Fleur de Geisha tea<a href="http://bylisette.blogspot.com/2012/04/cherry-blossom-tea.html"> before</a>. It's made by<a href="http://us.palaisdesthes.com/en_us/about-us/palais-des-thes/who-we-are"> Le Palais des The`s</a>, a French tea company that I discovered years ago in Paris. The last time I was in Paris, I purchased the tea in this beautiful Washi paper caddy used in my photos. It features a sakura (cherry blossom) motif that is traditionally found on geishas kimonos. This washi tin is now discontinued and has been replaced with a more modern<a href="http://us.palaisdesthes.com/en_us/fleur-de-geisha-3562.html"> pink metal tin.</a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15uSGl0r7Y9pZ5F0s9H_hmnn3yYme2rKv9lc8cTggC2Rt9XuFavR4K1uf7Skw3X2_rf_3h9kCSBq5EwC3AEkCf4CKzC7_S36zj2UkR8h9duSZ-zsFzMDqlN2jFc6LJa_KA4LV33s2PNU/s1600/IMG_0676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15uSGl0r7Y9pZ5F0s9H_hmnn3yYme2rKv9lc8cTggC2Rt9XuFavR4K1uf7Skw3X2_rf_3h9kCSBq5EwC3AEkCf4CKzC7_S36zj2UkR8h9duSZ-zsFzMDqlN2jFc6LJa_KA4LV33s2PNU/s1600/IMG_0676.JPG" height="376" width="400" /></a></div>
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<span style="color: #e06666; font-size: large; text-align: center;">Cherry Blossom Tea Break</span></div>
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<a href="http://us.palaisdesthes.com/en_us/fleur-de-geisha-1574.html">Fleur de Geisha</a> tea is perfect to enjoy in spring and was actually inspired by the Japanese <a href="http://en.wikipedia.org/wiki/Hanami">Hanami</a> tradition of cherry blossom viewing. This signature tea blend is a Japanese green tea with a very subtle cherry blossom flavor and aroma. I've made it a tradition, to enjoy it every spring during cherry blossom season. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWnB6qLPzwPRCw1Xtu7Btrie_IlXc0uEKm-sLFgxSBLkKeyGUh3H7kPp8HYMO4BYTfi5V9zS7ck3OeVde9I8zEYWif6U1eyO6GwqGsMzeWDOJXrLMzUjjunP7X8XCqwbKCAfl3y8yxQE/s1600/IMG_0649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWnB6qLPzwPRCw1Xtu7Btrie_IlXc0uEKm-sLFgxSBLkKeyGUh3H7kPp8HYMO4BYTfi5V9zS7ck3OeVde9I8zEYWif6U1eyO6GwqGsMzeWDOJXrLMzUjjunP7X8XCqwbKCAfl3y8yxQE/s1600/IMG_0649.JPG" height="283" width="320" /></a></div>
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<span style="color: #e06666; font-size: large;"> Sakuramochi </span></div>
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For a Hanami tea break, I find sakuramochi are a perfect accompaniment to Fleur de Geisha tea. </div>
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<a href="http://en.wikipedia.org/wiki/Sakuramochi">Sakuramochi</a> are a Japanese sweet made of a sweet pink-colored mochi (rice cake) with a red bean paste center and and wrapped with a pickled cherry blossom leaf. They are traditionally enjoyed during the spring season. I find them every spring at <a href="http://otosmarketplace.com/1/">Oto's Marketplace</a> in Sacramento, California. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGy7MlGQRwHY_xAPs4fqiVbQvraBAuqTr2IMQiKTIi990Q0hXiBYisff7G2ef4ye1tPfFCYVf6NnaB_v-F6jjdkaZnU7VAK63j89RLRX11zXqZX-0PAaHPWryDLXRN7wjzO3_UkpB7f-E/s1600/IMG_0608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGy7MlGQRwHY_xAPs4fqiVbQvraBAuqTr2IMQiKTIi990Q0hXiBYisff7G2ef4ye1tPfFCYVf6NnaB_v-F6jjdkaZnU7VAK63j89RLRX11zXqZX-0PAaHPWryDLXRN7wjzO3_UkpB7f-E/s1600/IMG_0608.JPG" height="395" width="400" /></a></div>
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<span style="color: #e06666; font-size: large;">La recette du the` glace</span></div>
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<span style="color: #e06666;">(Iced tea recipe)</span></div>
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This year, for the first time, I'm enjoying Fleur de Geisha iced. Here's the recipe I used that is printed on the Fleur de Geisha box:</div>
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<span style="color: #e06666; font-size: large;">Fleur de Geisha Iced Tea Recipe</span></div>
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Infuse 20 grams of tea in 1 Liter of cold water for half an hour. </div>
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Then keep refrigerated. </div>
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Enjoy and be sure to take time for Hanami and the beauty of flowers. </div>
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(In the photos: Japanese blossom plate by Mino and washi tea tin caddy.)</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com2tag:blogger.com,1999:blog-6653540430069889870.post-33994003453434097942015-04-05T16:01:00.001-07:002015-04-06T21:46:57.650-07:00Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-w1MWFIQ3-E-mZYO_0jskfoXMpFDeF3EioZEHrx7pVMngLxS91KRA8vmazuyfahrfm1zhjz4lI7ncwjmK45_2m9nTTl1vEkArmrvL009GaTB1lrZ8vFyPqbwD4mx2M2_6V7SW5KhGMiU/s1600/IMG_9648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-w1MWFIQ3-E-mZYO_0jskfoXMpFDeF3EioZEHrx7pVMngLxS91KRA8vmazuyfahrfm1zhjz4lI7ncwjmK45_2m9nTTl1vEkArmrvL009GaTB1lrZ8vFyPqbwD4mx2M2_6V7SW5KhGMiU/s1600/IMG_9648.JPG" height="382" width="400" /></a></div>
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<span style="color: #3d85c6;"> <span style="font-size: large;">Hot Cross Buns</span></span></div>
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Hot cross buns! Hot cross buns!</div>
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One a penny two a penny - Hot cross buns!</div>
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If you have no daughters, give them to your sons</div>
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One a penny two a penny - Hot cross buns!</div>
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(From an old English nursery rhyme)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMcl91gVMUh4l-yMLiaH9u_2sx89DUEc8vTj4CzPCeuOYuBWirWM4OHGp6D-1e-eLRerOClefr5iSf0mtucgtkO4goSsBoeCVXg-n4E7kjsj3fuxywP68OIqo88aC5nFcMiYW6QwqWis/s1600/IMG_9539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMcl91gVMUh4l-yMLiaH9u_2sx89DUEc8vTj4CzPCeuOYuBWirWM4OHGp6D-1e-eLRerOClefr5iSf0mtucgtkO4goSsBoeCVXg-n4E7kjsj3fuxywP68OIqo88aC5nFcMiYW6QwqWis/s1600/IMG_9539.JPG" height="358" width="400" /></a></div>
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<span style="color: #3d85c6; font-size: large;">American version ingredients</span></div>
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Hot cross buns are those little British sweet fruit buns that pop-up at Easter time. Traditionally they are decorated with a cross on top and eaten on Good Friday. I've wanted to make them for the longest time. Even though I love to bake, I don't bake with yeast and that's why I've shied away from making them.</div>
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This year though after watching <a href="http://www.deliaonline.com/deliaonline-cookery-school/allvideos.html">Delia Smith's Cookery School</a> <a href="http://www.deliaonline.com/recipes/cuisine/european/english/hot-cross-buns.html">Hot Cross Buns video</a>, I decided to give them a go. The trickiest part (for me) was determining which yeast to use for Delia's<a href="http://www.deliaonline.com/recipes/cuisine/european/english/hot-cross-buns.html"> recipe</a> here in America. </div>
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Here are my American conversions for the recipe:</div>
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Strong flour = Gold Medal all purpose flour</div>
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Mixed spice = Pumpkin pie spice</div>
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Caster sugar = C & H Baker's Sugar</div>
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Easy Bake Yeast = Fleischmann's Rapid Rise Instant Yeast</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIjARlvVIGsKm67aUD0spWFkOlBi2hiFQ5EadOfVTtRzbbPVnE8kJN_IggKiip_D56J_bJ8ouLNFgNFCYR3HunRMhdy1-VoVc91nYtk3zD8VTqRednhtjS30Z3QZWNPY5pRwMfQ-zg64/s1600/IMG_9566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIjARlvVIGsKm67aUD0spWFkOlBi2hiFQ5EadOfVTtRzbbPVnE8kJN_IggKiip_D56J_bJ8ouLNFgNFCYR3HunRMhdy1-VoVc91nYtk3zD8VTqRednhtjS30Z3QZWNPY5pRwMfQ-zg64/s1600/IMG_9566.JPG" height="286" width="320" /></a></div>
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<span style="color: #3d85c6; font-size: large;"> Look mom, no seams!</span></div>
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To learn more about hot cross buns, I also watched a <a href="http://www.marthastewart.com/332287/hot-cross-buns">Martha Stewart video</a>. In Martha's video I learned an easy way to roll and shape the buns thanks to chef <a href="http://www.pbs.org/food/chefs/john-barricelli/">John Barricelli</a> who is a third generation baker. Check out his video with Martha for some great tips. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mvvbBHBOEZW5dCbcN3nqnRLvp6QzzG1vQaTpxk9JaobYvgrv4Xh-riRzT9b6IkJCnzxpvUTO37IpevTv7XPUC6H0y-h4p6xHslJCRbWRDE9CV9pk-b6tdsDVwsdQimNSUR_VbZlUdek/s1600/IMG_9620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mvvbBHBOEZW5dCbcN3nqnRLvp6QzzG1vQaTpxk9JaobYvgrv4Xh-riRzT9b6IkJCnzxpvUTO37IpevTv7XPUC6H0y-h4p6xHslJCRbWRDE9CV9pk-b6tdsDVwsdQimNSUR_VbZlUdek/s1600/IMG_9620.JPG" height="400" width="382" /></a></div>
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<span style="color: #3d85c6; font-size: large;"> The Cross</span></div>
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In my American home kitchen, I baked my buns in a 375F oven for 15 minutes and ended up with excellent results. I opted to forgo the traditional method of baking the cross on the buns and decorated my baked buns with an icing cross instead. Here's my recipe:</div>
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<span style="font-size: large;">Icing recipe</span></div>
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1/2 cup powdered sugar</div>
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2 tsp lemon juice</div>
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Let stand 5 minutes to thicken and then ice your buns.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwgrqa7lJ4SGNy95AU1N7yeoZYO1Ln-eTDJyMDYgppd0zVk9p9w7DEascEq5g9wScB10Wu3yCeSS_grqcdqANuZlNW1FWUb62WxY_sFkT0TiXowkvJRjOUZaBaF8hyphenhyphenW9ahfxKcAuK0JQ/s1600/IMG_9780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwgrqa7lJ4SGNy95AU1N7yeoZYO1Ln-eTDJyMDYgppd0zVk9p9w7DEascEq5g9wScB10Wu3yCeSS_grqcdqANuZlNW1FWUb62WxY_sFkT0TiXowkvJRjOUZaBaF8hyphenhyphenW9ahfxKcAuK0JQ/s1600/IMG_9780.JPG" height="320" width="303" /></a></div>
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<span style="color: #3d85c6; font-size: large;">Happy Easter!</span></div>
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Traditionally hot cross buns are served with a spread of butter. We loved them. These will now be an Easter holiday tradition for us!</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com2tag:blogger.com,1999:blog-6653540430069889870.post-518491252884471132015-03-12T11:09:00.000-07:002015-05-09T11:16:18.794-07:00A New Wok<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8UpxqzpMElfGWurREYjV_akFLtYcZ4HHAasaLr7TKQ77cr1lzPaGIUrKo_qYqW8DiEfWgi5wKNdDNpR7sjqld0ACPmAlVvuTqHzyZtgHPEr2KsqXK26-7xxvou4et9BFdZ6whFdxSXE/s1600/IMG_7408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8UpxqzpMElfGWurREYjV_akFLtYcZ4HHAasaLr7TKQ77cr1lzPaGIUrKo_qYqW8DiEfWgi5wKNdDNpR7sjqld0ACPmAlVvuTqHzyZtgHPEr2KsqXK26-7xxvou4et9BFdZ6whFdxSXE/s1600/IMG_7408.JPG" width="298" /></a></div>
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<span style="color: #cc0000;"> <span style="font-size: large;">The Wok Shop</span></span></div>
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<div style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-align: center;">
My latest culinary journey is Chinese cooking. </div>
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<span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Chinese cuisine has been a favorite of mine my entire life. The night before I was born, my parents went out for Chinese food. Growing up in the San Francisco Bay Area, I always picked The House of Lee in Oakland, California for my birthday dinner. And, one of the very first cookbooks I ever bought was</span><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;"> </span><i style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Chopsticks, Cleaver and Wok</i><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;"> </span><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">by</span><a href="http://www.jennielow.com/story.htm" style="color: #33aaff; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-decoration: none;"> </a><a href="http://www.jennielow.com/story.htm">Jennie Low</a><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;"> </span><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">about home-style Chinese cooking. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJD4fIZBY4Y-mzz0LW8VF7qyxGCpN7nwfQQLW7fPS-nAkNfaJStXHfrGfcI7XXA9KQGR-hw61KeOmNz77CIKgY5yWHQkXH8cn_8JoeL84rapCTs561LnSE9GLTBtW8TbcDNCb2yrAH8iw/s1600/IMG_7431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJD4fIZBY4Y-mzz0LW8VF7qyxGCpN7nwfQQLW7fPS-nAkNfaJStXHfrGfcI7XXA9KQGR-hw61KeOmNz77CIKgY5yWHQkXH8cn_8JoeL84rapCTs561LnSE9GLTBtW8TbcDNCb2yrAH8iw/s1600/IMG_7431.JPG" width="400" /></a></div>
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<span style="font-size: large;"> <span style="color: #cc0000;">Grace Young Cook Books</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Cookbook author, <a href="http://www.graceyoung.com/about/">Grace</a> <a href="http://www.graceyoung.com/about/">Young</a> has fueled my Chinese cooking journey</span><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">. I recently discovered her wonderful</span><a href="http://www.graceyoung.com/cookbooks/" style="background-color: white; color: #33aaff; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-decoration: none;"> </a><a href="http://www.graceyoung.com/cookbooks/">cookbooks</a><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"> and Craftsy class <a href="http://www.craftsy.com/class/the-art-of-stirfrying/4235?_ct=iuqhsx-kdyluhiqb-huikbj-sekhiu&_ctp=4235">The Art of Stir Frying</a></span><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">. Grace is known as The Wok Queen and definitely knows a thing or two about woks. She generously shares her expertise on the best type of woks to buy along with how to season and care for them.</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /></span>
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">A wok is essential for authentic Chinese stir-fry cooking. And, since I believe in having the right kitchen tools for cooking, I decided to replace my older Magnalite aluminum wok with a a real Chinese wok. And, according to Grace, the best place to buy a wok is San Francisco's <a href="http://www.wokshop.com/">The</a> <a href="http://www.wokshop.com/">Wok Shop</a></span><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">. So during Chinese New Year, my husband and I made a trip to The Wok Shop.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NQffEVoZPFCbTimMql_Pjn_ZIErVpCbN3-x4Bsi0JM0R002PxUdLyCBK4HDGJHCfyMaZWtmfQSUm2KiOHUksOPMzWC2DZxAY3vaTZk0orV0yu_ZyD28DZ70kyW936VQIm_NpZwS8GL0/s1600/IMG_7441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NQffEVoZPFCbTimMql_Pjn_ZIErVpCbN3-x4Bsi0JM0R002PxUdLyCBK4HDGJHCfyMaZWtmfQSUm2KiOHUksOPMzWC2DZxAY3vaTZk0orV0yu_ZyD28DZ70kyW936VQIm_NpZwS8GL0/s1600/IMG_7441.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">The Wok</span></div>
<br />
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">For those of us that cook on residential ranges, Grace recommends the wok shown above which is a <a href="http://wokshop.stores.yahoo.net/castwokwsiha.html">14" carbon steel</a>, flat bottom wok. Its small flat bottom gets it closer to the flame for high heat stir-frying. And a nice feature are its wood handles so you don't have to run after pot holders while stir-frying. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkXC0vgNeB0zXd_wryBKteZX0i8JWvvlIlEmrT4zJjJ0Uwi9Dm51Hm-5QvleIrqHkUEDOFZbchdmhKjdpMPdboX7m-uVE1vYtsIrHz13qURlA4N56yySv-fC8M1PkfF-ZTp1YpOs3Ols/s1600/IMG_7416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkXC0vgNeB0zXd_wryBKteZX0i8JWvvlIlEmrT4zJjJ0Uwi9Dm51Hm-5QvleIrqHkUEDOFZbchdmhKjdpMPdboX7m-uVE1vYtsIrHz13qURlA4N56yySv-fC8M1PkfF-ZTp1YpOs3Ols/s1600/IMG_7416.JPG" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;">Wok Ambassador, Tane Chan</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">When you visit The Wok Shop, all you have to do is tell them that Grace Young sent you. I lucked out on my visit and was helped by the charming owner, Tane Chan. I didn't have to tell Tane a thing, she knew just the wok I was meant to have. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">If you need a wok, The Wok Shop is the place to go! </span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">(And they have an <a href="http://wokshop.stores.yahoo.net/">online store</a>.)</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;"><b>The Wok Shop</b></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;"><b>718 Grant Avenue</b></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;"><b>San Francisco, CA 94108</b></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;"><b>(415) 989-3797</b></span></div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-19535252585438591202015-03-09T11:30:00.000-07:002015-04-09T11:19:30.073-07:00Savouring the Seasons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8uJTjQbJVyms6aDpX7tzqTNmzG0-8ZBlWIZTbo6NJ9NQJUI0XjAXdVz-U2kB18Q4SmSZSUSVdH5jWYwC2QUumfj01A6kIbgi00DcPdTSHUqFAceWKt59FWdcoXiSpqPwG89Vm0vWBKY/s1600/IMG_8897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8uJTjQbJVyms6aDpX7tzqTNmzG0-8ZBlWIZTbo6NJ9NQJUI0XjAXdVz-U2kB18Q4SmSZSUSVdH5jWYwC2QUumfj01A6kIbgi00DcPdTSHUqFAceWKt59FWdcoXiSpqPwG89Vm0vWBKY/s1600/IMG_8897.JPG" height="266" width="400" /></a></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: medium; line-height: 21.5599994659424px;">The farm is a place</span></div>
<div style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-align: center;">
<span style="font-size: medium;">down the dirt rode</span></div>
<div style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-align: center;">
<span style="font-size: medium;">where the animals are kept</span></div>
<div style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-align: center;">
<span style="font-size: medium;">and our food is grown</span></div>
<div style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-align: center;">
<span style="font-size: medium; line-height: 21.5599994659424px;"><br /></span></div>
<div style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-align: center;">
<span style="font-size: medium; line-height: 21.5599994659424px;">by Lisette King </span></div>
<div style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-align: center;">
<span style="font-size: medium;">June 15, 1973</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8J97G2BU-hNzWLiIJ7M7AyC1F_nEeLW_33kGtShoX2hVwcoyWoDYqVdvYdUG76hnqd7pv9NfbbLA_Sd9EPV_KDq_WF79ziyBjFN5h_a-0vxF9JhLyzUbgfwgIzK8uHLQyRxP3pkh8Nrw/s1600/IMG_0298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8J97G2BU-hNzWLiIJ7M7AyC1F_nEeLW_33kGtShoX2hVwcoyWoDYqVdvYdUG76hnqd7pv9NfbbLA_Sd9EPV_KDq_WF79ziyBjFN5h_a-0vxF9JhLyzUbgfwgIzK8uHLQyRxP3pkh8Nrw/s1600/IMG_0298.JPG" height="322" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span></span>
<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">I think I was destined to live by a farm...</span></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span></span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">I made this plaque when I was 13 years old with a magazine photo of a farm. Even though I was raised a Bay Area city girl...I've always had a love for farming. I attribute my love for farms to my dad who grew up on a 100 acre farm outside of Waynesburg, Pennsylvania. </span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span></span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">All my life, I've lived in the suburbs. Not anymore. Now I live close to the country where farms are just down the road. About two years ago, we moved(for my husband's job)to a small town in rural Northern California where I've been adjusting to a more country way of life. And that life is good. </span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">I never meant to take such a long break from blogging here but it happened. I am back now and inspired in a slightly new direction. So I am continuing this blog but have given it a new name, Savouring the Seasons. I hope you'll join me in savouring the seasons in my kitchen, through my lens and in my travels. </span></span></div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com0tag:blogger.com,1999:blog-6653540430069889870.post-74902343811899083712012-06-01T13:31:00.001-07:002017-06-02T17:30:14.390-07:00Long May She Reign!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fvptZ535hjh5VMJEtku69tHFYS1bRUmhpj8RiAE5uEcSwVNlLNsjioT1p9buLCfwIXtFd2b3Bh4zhyphenhyphenxRelxgx1BBcxut6JXkeS2BgsZ1ERmvk9BCJG0A6Qd0kJxYvV9XmuHlQghKu7g/s1600/Lisette's+Tea+Party+1463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fvptZ535hjh5VMJEtku69tHFYS1bRUmhpj8RiAE5uEcSwVNlLNsjioT1p9buLCfwIXtFd2b3Bh4zhyphenhyphenxRelxgx1BBcxut6JXkeS2BgsZ1ERmvk9BCJG0A6Qd0kJxYvV9XmuHlQghKu7g/s400/Lisette's+Tea+Party+1463.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #3d85c6; font-size: large;">Coronation Chicken Sandwiches</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I'm doing my best planning and preparing to serve up a </div>
<div style="text-align: center;">
"proper" English tea</div>
<div style="text-align: center;">
this <a href="http://www.thediamondjubilee.org/">Diamond Jubilee</a> Weekend.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Yesterday between polishing the silver and starching the doilies, </div>
<div style="text-align: center;">
I practiced making <a href="http://en.wikipedia.org/wiki/Coronation_chicken">Coronation chicken</a> tea sandwiches. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
My tea sandwiches are inspired by the famous <a href="http://www.telegraph.co.uk/news/uknews/the_queens_diamond_jubilee/9282749/Rosemary-Humes-coronation-chicken.html">Coronation Chicken recipe </a></div>
<div style="text-align: center;">
created by <a href="http://en.wikipedia.org/wiki/Constance_Spry">Constance Spry</a> for the </div>
<div style="text-align: center;">
<a href="http://en.wikipedia.org/wiki/Coronation_of_Queen_Elizabeth_II">Queen's Coronation </a>lunch in 1953.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNCA5KrLMdjTuGSolCTKMHXY8e5g8R35wCy3TxRlqXLTR5pcdbCy9SObzf3j_05Szw8puw59duohOU5p64e6M3xvb9PEvifJf9qY_3gZw9KhfUSnS2FzgF09KGtkfEntn51MSdCIHa7o/s1600/Lisette's+Tea+Party+1303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNCA5KrLMdjTuGSolCTKMHXY8e5g8R35wCy3TxRlqXLTR5pcdbCy9SObzf3j_05Szw8puw59duohOU5p64e6M3xvb9PEvifJf9qY_3gZw9KhfUSnS2FzgF09KGtkfEntn51MSdCIHa7o/s320/Lisette's+Tea+Party+1303.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #3d85c6; font-size: large;">Coronation Sauce</span></div>
<div style="text-align: center;">
<span style="color: #3d85c6; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #3d85c6; font-size: large;">Coronation Chicken Tea Sandwiches</span></div>
<div style="text-align: center;">
Makes 6 sandwiches to cut into smaller tea sizes</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 chicken breasts, rubbed with Madras curry paste </div>
<div style="text-align: center;">
and roasted in a 350F oven until a meat thermometer registers 160F. </div>
<div style="text-align: center;">
Let the chicken cool. Next shred the chicken and cut into a small dice size.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
For the sauce:</div>
<div style="text-align: center;">
1/4 C. Mayonnaise</div>
<div style="text-align: center;">
1/4 C. Sour Creme</div>
<div style="text-align: center;">
2 T. Mango Chutney</div>
<div style="text-align: center;">
1 T. Madras Curry Paste (I used Patak's brand) </div>
<div style="text-align: center;">
2 T. Chopped fresh Coriander</div>
<div style="text-align: center;">
6 Dried Apricots chopped</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix all ingredients in a bowl and season to taste. </div>
<div style="text-align: center;">
(I prefer a bit more spice and if you do, too,</div>
<div style="text-align: center;">
just add more curry, chutney and coriander.)<br />
Add the chicken, mix well.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
For the tea sandwiches:</div>
<div style="text-align: center;">
Lightly spread softened butter on the bread slices<br />
and then a light spreading of mayonnaise.<br />
<br /></div>
<div style="text-align: center;">
Fill with the Coronation Chicken mix.</div>
<div style="text-align: center;">
Press down slightly and cut into squares, triangles or fingers using a serrated knife. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Garnish with watercress.</div>
<div style="text-align: center;">
Serve and enjoy!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
As for Queen Elizabeth II,</div>
<div style="text-align: center;">
I truly admire her. </div>
<div style="text-align: center;">
Long May She Reign!<br />
<br />
As for my <a href="http://en.wikipedia.org/wiki/Wedgwood">Wedgwood </a>Embossed <a href="http://www.thepotteries.org/types/queens_ware.htm">Queen's Ware</a><br />
1953 Coronation Tea Set...<br />
can you believe I found it covered in dust in an Oregon antique shop<br />
last year. It had never even been used.<br />
I think it would have made a lovely wedding gift to<br />
the <a href="http://www.princeofwales.gov.uk/personalprofiles/thedukeandduchessofcambridge/">Duke and Duchess of Cambridge </a>don't you?<br />
Sorry Wills and Kate,<br />
I'm keeping it!<br />
<br />
<br /></div>
<div style="text-align: center;">
(In the photos: Vintage Wedgwood 1953 Coronation Tea Set and</div>
<div style="text-align: center;">
Wedgwood Queen's Ware Edme Sandwich Tray.)</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com2tag:blogger.com,1999:blog-6653540430069889870.post-24204066953966707672012-05-30T22:30:00.000-07:002012-05-31T11:29:53.447-07:00The British Aisles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EXKaG-3v4eKoGQbTwIMQgG2jeiBMybw6Uem50FjNb4yM60zXw7ZpuXYe3uQpiGS6O8A_Cw1d_0YLiqoIFIHHnB8iTO2PFERI5xMPl7YMSPtUL-yUxvghwLL0zzz5A5Urmep9eawD22I/s1600/Lisette's+Tea+Party+1514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EXKaG-3v4eKoGQbTwIMQgG2jeiBMybw6Uem50FjNb4yM60zXw7ZpuXYe3uQpiGS6O8A_Cw1d_0YLiqoIFIHHnB8iTO2PFERI5xMPl7YMSPtUL-yUxvghwLL0zzz5A5Urmep9eawD22I/s400/Lisette's+Tea+Party+1514.jpg" width="297" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">60 Years a Queen!</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I received a "hot tip" today that there's now </div>
<div style="text-align: center;">
<a href="http://www.worldmarket.com/family/index.jsp?categoryId=12971370&camp=em_wme:wmenl:wk18:decacc&utm_medium=email&utm_campaign=wmenl&utm_source=decacc&RMID=20120530_WK18_WME_NL&RRID=33973055">Queen's Diamond Jubilee </a>display</div>
<div style="text-align: center;">
(on this side of the Pond)</div>
<div style="text-align: center;">
at Cost Plus World Market.</div>
<div style="text-align: center;">
So this afternoon, I made a mad dash and hit the </div>
<div style="text-align: center;">
"British aisles"</div>
<div style="text-align: center;">
at <a href="http://www.worldmarket.com/home/index.jsp">Cost Plus World Market</a>. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg8OjaIflcpJ9nVXySJ7GN9Oy_t3S5QUJfdwqkB0vAQ2b_lnDiZJLgg1WtCz9iwk3ToRZFOmB3BtgrPstil5BMvixrwWvQp0i21z9ZX-naYgEcsBWwuUKosqTSN3u-KgALwPpDcov1gs/s1600/Lisette's+Tea+Party+1498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg8OjaIflcpJ9nVXySJ7GN9Oy_t3S5QUJfdwqkB0vAQ2b_lnDiZJLgg1WtCz9iwk3ToRZFOmB3BtgrPstil5BMvixrwWvQp0i21z9ZX-naYgEcsBWwuUKosqTSN3u-KgALwPpDcov1gs/s320/Lisette's+Tea+Party+1498.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;"> Long May She Reign</span></div>
<br />
<div style="text-align: center;">
I spotted the Queen Elizabeth II tea mug right away.</div>
<div style="text-align: center;">
Cost Plus did a nice job with this lovely Jubilee keepsake<a href="http://www.worldmarket.com/product/index.jsp?productId=12952322"> mug </a></div>
<div style="text-align: center;">
and it's hand finished in the UK.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcUBb-4BZX4KBUg_58WPDhMfqT5Yz8MVXOaunwWaVo4Wl8TkuUzw9MfLwBHlRXMBZ8h34GmaZW2dHpHpHBIKyCYpanm4JUVUqaepoK09hFDU3eJ2ctRpID1zLrNy69RddmWGofCAPLYA/s1600/Lisette's+Tea+Party+1529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcUBb-4BZX4KBUg_58WPDhMfqT5Yz8MVXOaunwWaVo4Wl8TkuUzw9MfLwBHlRXMBZ8h34GmaZW2dHpHpHBIKyCYpanm4JUVUqaepoK09hFDU3eJ2ctRpID1zLrNy69RddmWGofCAPLYA/s320/Lisette's+Tea+Party+1529.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Devonshire Cream</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Nothing goes better with tea and scones than Devon Cream!</div>
<div style="text-align: center;">
I'd already stocked up on this tea party necessity </div>
<div style="text-align: center;">
and can't wait to see if it tastes as good as </div>
<div style="text-align: center;">
Devon Cream in England!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOW-WIVBk8B2Fb1caJpn4mKjGkp7TG3L7hSJrrjSasFE5oFfrDbnThx03dmplcoxP-kGqvSEO03sjgGlH_p9LAnCUaLsuy09JZZdOXW6PYgoHeXpqPkXnOoXYpaAQ3Z17HkruVjXoTDw/s1600/Lisette's+Tea+Party+1532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOW-WIVBk8B2Fb1caJpn4mKjGkp7TG3L7hSJrrjSasFE5oFfrDbnThx03dmplcoxP-kGqvSEO03sjgGlH_p9LAnCUaLsuy09JZZdOXW6PYgoHeXpqPkXnOoXYpaAQ3Z17HkruVjXoTDw/s400/Lisette's+Tea+Party+1532.jpg" width="322" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;"> Digestives Anyone?</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
It's always nice to have <a href="http://en.wikipedia.org/wiki/Digestive_biscuit">digestives</a> on hand </div>
<div style="text-align: center;">
in case some "pops" over for a cuppa!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-NiCElLxCB65HY9NS428uUQzmLKCGP2zgd2DKX_gWzLhJUCsfSPk-A2zd26vx-4jgn7i9MMxD1TLdWxhSdFaXMtgMn1oqWcdwxGw80MrfMKwGXT81gHvBS8HOPyf4fooBMYcv9kf96Q/s1600/Lisette's+Tea+Party+1535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-NiCElLxCB65HY9NS428uUQzmLKCGP2zgd2DKX_gWzLhJUCsfSPk-A2zd26vx-4jgn7i9MMxD1TLdWxhSdFaXMtgMn1oqWcdwxGw80MrfMKwGXT81gHvBS8HOPyf4fooBMYcv9kf96Q/s400/Lisette's+Tea+Party+1535.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Scottish Tea Cakes</span></div>
<br />
<div style="text-align: center;">
I've spotted these cute little Scottish <a href="http://www.tunnock.co.uk/products/teacakes.aspx">tea cakes </a>by <a href="http://www.tunnock.co.uk/about-us/tunnocks-tasteful-past.aspx">Tunnock's </a></div>
<div style="text-align: center;">
in<a href="http://www.emmabridgewater.co.uk/page/home/"> Emma Bridgewater's</a> Diamond Jubilee photo styling.<br />
I bought them awhile back for the Jubilee Weekend...<br />
but they didn't last a day in our house!</div>
<div style="text-align: center;">
They are "ooey-gooey" good!</div>
<div style="text-align: center;">
Best way I can describe them is, they're like a chocolate, </div>
<div style="text-align: center;">
marshmallow covered biscuit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l6aVswixTcsRUXF62-ND2bd2GQJRt_oAfL-S7mRujvUfXPs-JB11K-JheSu5FWAV5Y65soEBhx_4M6MnOR3WIlvyZsExkmELErrzj5_PsUE7WUcHxwStR7b0GJo2lqAC3BeQE9VSOiM/s1600/Lisette's+Tea+Party+1541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l6aVswixTcsRUXF62-ND2bd2GQJRt_oAfL-S7mRujvUfXPs-JB11K-JheSu5FWAV5Y65soEBhx_4M6MnOR3WIlvyZsExkmELErrzj5_PsUE7WUcHxwStR7b0GJo2lqAC3BeQE9VSOiM/s320/Lisette's+Tea+Party+1541.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Scottish Shortbread</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Well, the Queen loves <a href="http://www.royal.gov.uk/theroyalresidences/balmoralcastle/balmoralcastle.aspx">Balmoral Castle</a>, Scotland and her <a href="http://en.wikipedia.org/wiki/Welsh_Corgi">Corgis </a></div>
<div style="text-align: center;">
so these little <a href="http://www.walkersshortbread.com/">Scottie Dogs </a>are perfect for a Jubilee Celebration!<br />
They're not Corgis but they're sure cute!</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2wV3SUanwqDlcjAFUObZNa2qDRIK_8-uAy2WTN5s-O9uFeN2pb9fKJBfK_L-MDiYEAUZnyUyVxD2MqFIsyuO0ckLCIeNp9tOVQ74qTMezuaui-2zgKaUJQNrAWvxxM32BhFm4f_fNus/s1600/Lisette's+Tea+Party+1549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2wV3SUanwqDlcjAFUObZNa2qDRIK_8-uAy2WTN5s-O9uFeN2pb9fKJBfK_L-MDiYEAUZnyUyVxD2MqFIsyuO0ckLCIeNp9tOVQ74qTMezuaui-2zgKaUJQNrAWvxxM32BhFm4f_fNus/s400/Lisette's+Tea+Party+1549.jpg" width="326" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;"> Spot of tea?</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
What's your favorite cuppa? </div>
<div style="text-align: center;">
There's plenty of good British brand tea </div>
<div style="text-align: center;">
to stock-up on in the tea aisle. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I enjoyed visiting the</div>
<div style="text-align: center;">
British "aisles" today but left empty handed since I'm already </div>
<div style="text-align: center;">
stocked up for the big Jubilee weekend. </div>
<div style="text-align: center;">
It was fun to see a Diamond Jubilee display though </div>
<div style="text-align: center;">
on this side of the pond!</div>Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com3tag:blogger.com,1999:blog-6653540430069889870.post-53667472842766519922012-05-29T23:00:00.000-07:002015-04-06T09:51:57.742-07:00Jubilee Countdown<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-IsR7MPLlHAN5qP-s5l5iEHLpiwTJc5kegWEsPGSeZB0OV62K3TfHai6a92UgY9y22poA0FbmvY_pUC1QQlPAsqUVTPvHlfKJzkgKjynUl_tdsptz6akWSZ7xxXZsv6uSHRX8uSTUHY/s1600/Tea+Time+4011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-IsR7MPLlHAN5qP-s5l5iEHLpiwTJc5kegWEsPGSeZB0OV62K3TfHai6a92UgY9y22poA0FbmvY_pUC1QQlPAsqUVTPvHlfKJzkgKjynUl_tdsptz6akWSZ7xxXZsv6uSHRX8uSTUHY/s400/Tea+Time+4011.jpg" height="400" width="391" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;"> Jubilee Dress Rehearsal</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The <a href="http://www.thediamondjubilee.org/news-and-events">Queen's Diamond Jubilee</a> weekend</div>
<div style="text-align: center;">
is now just days away </div>
<div style="text-align: center;">
so I'm in dress rehearsal mode </div>
<div style="text-align: center;">
trying out a few new recipes for my </div>
<div style="text-align: center;">
Jubilee tea party.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSETW_unK6RVq_6IhbiMO-MUiOqX3aMQIrfp4uMSZEX81ujvdtiIz8IAhRtQRyYWDok4e61FMOCuX9pokfjn6XsjJb16yRCR4GIMIcz1eiJgBpq3abAtec5OnmLLSfk8EUH7a3JA4Mlc/s1600/tea+time+3966+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSETW_unK6RVq_6IhbiMO-MUiOqX3aMQIrfp4uMSZEX81ujvdtiIz8IAhRtQRyYWDok4e61FMOCuX9pokfjn6XsjJb16yRCR4GIMIcz1eiJgBpq3abAtec5OnmLLSfk8EUH7a3JA4Mlc/s400/tea+time+3966+(2).jpg" height="321" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Mini Victoria Sponge Cakes</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
My Jubilee tea party menu is very traditional </div>
<div style="text-align: center;">
and includes both sweets and savory.</div>
<div style="text-align: center;">
I think these <a href="http://www.lakeland.co.uk/r80272/RecipeDetails.raction">Mini Victoria Sponge Cakes</a></div>
<div style="text-align: center;">
are sure to be the "star" of the celebration!</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVjvj8ptq-uzPetuJGBHpvk6cIuP4WT3h7kQA8GtKj43F-dzrMPmP2TY_1keOiW48L0shHnoq-efpka1afK0i86SgOKx2FxTO58AwSz4NYvrXlHEKZGgfetWNBJPr_ZjfkMeNrSytguQ/s1600/Tea+Time+3868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVjvj8ptq-uzPetuJGBHpvk6cIuP4WT3h7kQA8GtKj43F-dzrMPmP2TY_1keOiW48L0shHnoq-efpka1afK0i86SgOKx2FxTO58AwSz4NYvrXlHEKZGgfetWNBJPr_ZjfkMeNrSytguQ/s400/Tea+Time+3868.jpg" height="310" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> <span style="color: #cc0000;">The Ingredients</span></span></div>
<div style="text-align: center;">
<span style="color: #cc0000;"><br /></span></div>
<div style="text-align: center;">
It's always good advice to buy the best ingredients you can.</div>
<div style="text-align: center;">
With this recipe, </div>
<div style="text-align: center;">
you really want to splurge and buy the best strawberry jam </div>
<div style="text-align: center;">
available. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I went with Wilkin & Sons Ltd. </div>
<div style="text-align: center;">
<a href="http://www.tiptree.com/">Tiptree Strawberry Preserve </a>from England.</div>
<div style="text-align: center;">
They hold a <a href="http://en.wikipedia.org/wiki/List_of_Royal_Warrant_holders_of_the_British_Royal_Family">royal warrant</a>...</div>
<div style="text-align: center;">
so if it's good enough for the Queen</div>
<div style="text-align: center;">
it's good enough for me!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDcyNE-L39GqT8rXaX0RCgwetGmqboT72-tQbJzf1L9SeYNjAK4dNXGXJwKDTAGSiSfGqtapBOaQucn1r7BteD6Ac2dA77EdqHudIBBE5ubJdWj7U7XW2D9MppQD59hnjWGZIyX0lXNQ/s1600/Tea+Time+3889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDcyNE-L39GqT8rXaX0RCgwetGmqboT72-tQbJzf1L9SeYNjAK4dNXGXJwKDTAGSiSfGqtapBOaQucn1r7BteD6Ac2dA77EdqHudIBBE5ubJdWj7U7XW2D9MppQD59hnjWGZIyX0lXNQ/s320/Tea+Time+3889.jpg" height="274" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;">Oops!</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The mini cakes are made in a British <a href="http://www.lakeland.co.uk/15170/My-Kitchen-12-Cup-Mini-Sandwich-Tin">mini-sandwich tin</a>.</div>
<div style="text-align: center;">
Here in the States, </div>
<div style="text-align: center;">
you can use a <a href="http://www.surlatable.com/product/PRO-555284/Chicago-Metallic-Mini-Cheesecake-Pan">mini-cheesecake pan</a> for the same results. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Don't worry if your cakes bake too high </div>
<div style="text-align: center;">
and you end up with muffin tops.</div>
<div style="text-align: center;">
Just take a serrated knife and cut the tops off and then you'll have </div>
<div style="text-align: center;">
the perfect shape and size.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWmkmhkYSEblGyUOzAeAHkgswH_s9IUkhJ6iM9GGB8mHRdzQ4YeMr6MFeo5rkU3346yG_QNfvXjgQhFSjC3e19khJ0OuuUCjb-HqiWc0C1op3sTA2XTeiVVntGInNpko0TYkS5pYfaP0/s1600/Tea+Time+3895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWmkmhkYSEblGyUOzAeAHkgswH_s9IUkhJ6iM9GGB8mHRdzQ4YeMr6MFeo5rkU3346yG_QNfvXjgQhFSjC3e19khJ0OuuUCjb-HqiWc0C1op3sTA2XTeiVVntGInNpko0TYkS5pYfaP0/s320/Tea+Time+3895.jpg" height="213" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Mini Sponges</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
You'll end up with perfect little sponge cakes<br />
(like these)</div>
<div style="text-align: center;">
thanks to their baking pan's design with straight sides. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvLEBr91-Gsgcyg2YflPw6UdSLUZpAaNeCuuzRSX7iMs7UYfzgESB8m1x2cFTNkrTnUXF-xYvlAnlRSWhmOPuyPOEnTZ9T93dMXthmMyaEkXBvRwEBgSZfBeQ6p9Rqeb8bM4akvL4Zqc/s1600/Tea+Time+3904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvLEBr91-Gsgcyg2YflPw6UdSLUZpAaNeCuuzRSX7iMs7UYfzgESB8m1x2cFTNkrTnUXF-xYvlAnlRSWhmOPuyPOEnTZ9T93dMXthmMyaEkXBvRwEBgSZfBeQ6p9Rqeb8bM4akvL4Zqc/s400/Tea+Time+3904.jpg" height="342" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Mini Victoria Sandwiches</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
After the cakes have cooled on a rack, </div>
<div style="text-align: center;">
you cut each cake in half </div>
<div style="text-align: center;">
and layer on buttercream </div>
<div style="text-align: center;">
and then a teaspoon of strawberry jam.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Fit for a Queen!</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The last step is to lightly dust the cakes with icing sugar </div>
<div style="text-align: center;">
and they're ready for your tea table!</div>
<div style="text-align: center;">
And yes,</div>
<div style="text-align: center;">
this recipe truly is</div>
<div style="text-align: center;">
"fit for a Queen"!<br />
<br />
<br />
(In the photos: Emma Bridgewater Diamond Jubilee & Union Jack Pottery and <a href="http://www.etsy.com/shop/BettyandBarclay">Betty and Barclay</a> Union Jack Bunting.)</div>
Anonymoushttp://www.blogger.com/profile/07299127800326967978noreply@blogger.com2tag:blogger.com,1999:blog-6653540430069889870.post-49380819842730806632012-05-24T14:45:00.000-07:002015-04-06T12:27:15.715-07:00Fit for a Queen!<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI5kqax0aYYuzoZ03ooc9wFkOlD8_JX4z9no00HtqEm1dVdxQbXEg1sgRLGVh3sPBHx9zE0LXVGFd2GZapnq4x4jkT_9nmxzM5HNnoGfNjskHDJNvNfUsZs7QTQ9YgcnS-JlBqAp9xUM/s1600/england++2011+421+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI5kqax0aYYuzoZ03ooc9wFkOlD8_JX4z9no00HtqEm1dVdxQbXEg1sgRLGVh3sPBHx9zE0LXVGFd2GZapnq4x4jkT_9nmxzM5HNnoGfNjskHDJNvNfUsZs7QTQ9YgcnS-JlBqAp9xUM/s400/england++2011+421+(2).jpg" height="400" width="395" /></a></div>
<span style="color: #cc0000; font-size: large;">Victoria Sponge Anyone? </span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
It's <a href="http://en.wikipedia.org/wiki/Queen_Victoria">Queen Victoria's</a> birthday today...</div>
<div style="text-align: center;">
so I think this calls for some <a href="http://en.wikipedia.org/wiki/Sponge_cake">Victoria Sponge</a>!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljIIyIjb8qXUkonogfq-8AabB-jQMab2ovkCeNYx8kg_CC-2LBoA_QoMN8QjYH_BEgvcJ6ECbwrqGDxLVje1BPmkkJQ2Kwqir1v_sL4EbF_eEgDet9E0szlWK7ek3CwlhKYQjM_pOSj0/s1600/DSC00018+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljIIyIjb8qXUkonogfq-8AabB-jQMab2ovkCeNYx8kg_CC-2LBoA_QoMN8QjYH_BEgvcJ6ECbwrqGDxLVje1BPmkkJQ2Kwqir1v_sL4EbF_eEgDet9E0szlWK7ek3CwlhKYQjM_pOSj0/s400/DSC00018+(2).JPG" height="400" width="297" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Queen Victoria</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Yes, <a href="http://www.telegraph.co.uk/foodanddrink/8753182/The-great-Victoria-sandwich.html">Victoria Sponge</a> is named after Queen Victoria</div>
<div style="text-align: center;">
and it was her favorite cake!</div>
<br />
<div style="text-align: center;">
Whenever I visit London, </div>
<div style="text-align: center;">
I love to walk the grounds of <a href="http://www.hrp.org.uk/KensingtonPalace/">Kensington Palace</a> and see the </div>
<div style="text-align: center;">
Queen Victoria statue. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Last year after tea at the <a href="http://www.hrp.org.uk/KensingtonPalace/Foodanddrink/Orangery">Orangery</a>, </div>
<div style="text-align: center;">
I could not find the Queen Victoria statue. I discovered after our trip that the statue </div>
<div style="text-align: center;">
was being re-stored during Kensington Palace's two year refurbishment. </div>
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<br /></div>
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The Queen Victoria statue was erected in 1893</div>
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celebrating <a href="http://en.wikipedia.org/wiki/Golden_Jubilee_of_Queen_Victoria">Queen Victoria's Golden Jubilee</a>. </div>
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The statue suffered shrapnel damage during World War II </div>
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and has been now restored to her former glory. </div>
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I will look for her again on my next trip to London!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdTirKN4OnY_rhWpe6jnRjOQE23Mn3l6BR6vb4sfcNJTXt7dyDC7ms3Dxk7QnV6j_KrhM4vO9yvolmiB2AQT2fa0dSuimOIoB9L3ZgvHm4Y0vt0lMLO-W2zBmO3ui-JZ8P5yGdBG5uOA/s1600/england++2011+047+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdTirKN4OnY_rhWpe6jnRjOQE23Mn3l6BR6vb4sfcNJTXt7dyDC7ms3Dxk7QnV6j_KrhM4vO9yvolmiB2AQT2fa0dSuimOIoB9L3ZgvHm4Y0vt0lMLO-W2zBmO3ui-JZ8P5yGdBG5uOA/s320/england++2011+047+(2).jpg" height="320" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;"> Victoria Sponge </span></div>
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<br /></div>
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On our trip to England last year,</div>
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I tasted Victoria Sponge for the first time at</div>
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<a href="http://www.londontown.com/LondonInformation/Restaurant/The_Orangery_(Kensington_Palace)/1973/">The Orangery</a> at Kensington Palace </div>
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(photo above)</div>
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and at </div>
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<a href="http://www.janeausten.co.uk/the-jane-austen-centre/regencytearoom/">The Regency Tea Room</a></div>
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in the Jane Austen Center in Bath, England</div>
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(top photo).</div>
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Both Victoria Sponges were</div>
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"fit for a Queen"!</div>
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<br /></div>
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Did you know that,</div>
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Queen Elizabeth II </div>
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is Queen Victoria's great-great-great granddaughter and </div>
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Victoria Sponge</div>
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is one of Queen Elizabeth's favorite cakes, too!</div>
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<br /></div>
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I'm off now to my kitchen to practice making </div>
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Mini Victoria Sponge Cakes</div>
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for my upcoming Diamond Jubilee tea parties! </div>
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