text:
Did you see Jimi Hendrix in concert? Did you meet Jimi Hendrix or have the opportunity to interview him or have some other unique, first-person encounter with Jimi Hendrix? If so, Experience Hendrix wants to hear from you.
Jimi Hendrix
Did you see Jimi Hendrix in concert? Did you meet Jimi Hendrix or have the opportunity to interview him or have some other unique, first-person encounter with Jimi Hendrix? If so, Experience Hendrix wants to hear from you.
The Experience returned to London's Olympic Studios to continue work on their debut album. This significant session resulted in new recordings, overdubs on some unfinished compositions and final mixes for several tracks.
The group focused their initial attention to recording "Highway Chile," with the 8th and final take being flagged as the master. Work then began on "Waterfall" (as originally marked on the tape box). Studio engineer Eddie Kramer later prepared a four-to-four mix of the 4th take during which time the song was retitled as "May This Be Love."
Hendrix then focused his attention on "Title #3" and later "Title #4" which eventually became "Are You Experienced?" Despite the the complexities of these recordings, the full song "Are You Experienced?" was completed start-to-finish in this one session.
Before the session came to a close, final mixes were prepared for "May This Be Love," "Are You Experienced?" and "I Don't Live Today."
The stunning initial take of "Title #4" ["Are You Experienced?"] was included on the 2010 Box Set West Coast Seattle Boy as was one of the outtakes of "May This Be Love."
Tape Log: Highway Chile // Waterfall [aka May This Be Love] // Title #3 // Title #4 [aka Are You Experienced?] // I Don't Live Today
1967 April April 3 City of London Greater London Olympic Studios Recording Studio Recordings United Kingdom
Returning to London's Olympic Studios, an additional four-track-to-four-track reduction mix was created for "Are You Experienced?"
Later the group revisited the January 11, 1967 recordings of "Third Stone From The Sun" before redirecting attention to creating both mono and stereo mixes of "Highway Chile." The mono mix was eventually held back and included alongside a stereo mix of "The Wind Cries Mary" as the trio's third single in the United Kingdom.
Before the session was completed, Hendrix focused once again on the work completed in December 1966 on the song, "Love Or Confusion" which resulted in a final mix being produced and later included on the debut release of Are You Experienced.
Before the session ended, the group worked on the B.B. King inspired "Here He Comes," before putting that aside to focus on complete mixes of songs they had earmarked for the new album."
Tape Log: Are You Experienced? // Third Stone From The Sun // Highway Chile // Love Or Confusion // Here He Comes
1967 April April 4 City of London Greater London Olympic Studios Recording Studio Recordings United Kingdom
Chas Chandler had lacquers created for both mono and stereo mixes of "The Wind Cries Mary" and a mono version of "Highway Chile" which were given to Track Records so manufacturing of The Experience's forthcoming single could begin.
Tape Log: The Wind Cries Mary // Highway Chile
1967 April April 5 Chas Chandler Greater London Kensington Recording Rye Muse Studios Studio Recordings United Kingdom
Returning to Olympic Studios, Manager Chas Chandler guided The Experience back through the April 4th recordings of "Third Stone From The Sun."
The session featured two non-musical tracks called described on the tape boxes as "Wild Chat" and "Noises" which featured Hendrix and Chandler talking through a variety of science fiction inspired passages. "Noises" featured Hendrix talking about the markings that Engineer George Chkiantz had made on the tape boxes that evening.
Several segments of these recordings, including the classic, "and you'll never hear surf music again…" were incorporated into the final mix of "Third Stone From The Sun."
Tape Log: Third Stone From The Sun // Wild Chat // Noises
1967 April 10 Chas Chandler City of London Greater London Olympic Studios Recording Studio Recordings United Kingdom
Beginning late in the evening of April 24th and through the early hours of April 25th, Hendrix joined Chas Chandler and Eddie Kramer at Olympic Studios to work on final mixes (stereo and mono) for several songs slated for inclusion on Are You Experienced, including: "Foxey Lady," "Manic Depression," "May This Be Love," "Fire," "Remember," "Third Stone From The Sun," and "Love Or Confusion."
Tape Log: Foxey Lady // Manic Depression // May This Be Love // Fire // Remember // Third Stone From The Sun // Love Or Confusion
1967 April April 25 Chas Chandler City of London eddie kramer Greater London Jimi Hendrix Olympic Studios Recording Studio Recordings United Kingdom


text:
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subset: commoncrawl


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WinSnap is a small enhancement utility for taking and editing screenshots. Standard features include easy capture of non-rectangular windows with customized and transparent backgrounds, simple and automatic canvas transformations, coloring effects, and the addition of eye-candy drop shadows. WinSnap supports a variety of image formats and has advanced auto-save features.
- Non-rectangular shapes and rounded
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Version 1 is FREE for personal, educational and non-commercial use. Version 2 and onwards is shareware.


text:
House GOP, White House seeking end to budget fight
Published 10:01 am Friday, October 11, 2013
WASHINGTON — After weeks of ultimatums, President Barack Obama and congressional Republicans are exploring whether they can end a budget standoff that has triggered a partial government shutdown and edged Washington to the verge of a historic, economy-jarring federal default.
The two sides planned to continue discussions Friday, a day after Obama and top administration officials met for 90 minutes with House Speaker John Boehner and other House GOP leaders at the White House. No agreement was reported and plenty of hurdles remained, but both sides cast their meeting positively as, for the first time, hopes emerged that a resolution might be attainable, even if only a temporary one.
Obama planned a late-morning White House meeting with GOP senators, who said they would present options of their own for ending the shutdown and debt limit standoff. Determined to resolve the twin crises, the Republicans have reached out to senior Democrats, including New York Sen. Chuck Schumer.
A White House statement about Thursday's meeting with House Republicans said "no specific determination was made" but added, "The president looks forward to making continued progress with members on both sides of the aisle."
House Majority Leader Eric Cantor, R-Va., said that the meeting was "clarifying for both sides" and that following a night of negotiations, "hopefully we can see a way forward."
The talks were held shortly before a Wall Street Journal/NBC News poll was released bearing ominous news for the GOP. It showed more people blaming Republicans than Obama for the shutdown, 53 percent to 31 percent. Just 24 percent viewed the GOP positively, compared with 39 percent with positive views of the Democratic Party.
Boehner, R-Ohio, brought a proposal to the White House meeting to extend federal borrowing authority through Nov. 22, conditioned on Obama's agreeing to negotiate over spending cuts and the government shutdown. But participants said the discussion expanded to ways to quickly end the shutdown, which entered its 11th day Friday.
"It's clear he'd like to have the shutdown stopped," House Appropriations Committee Chairman Hal Rogers, R-Ky., said of Obama. "And we're trying to find out what he would insist upon" to reopen the government "and what we would insist upon."
One major problem for Boehner's plan was highlighted by Senate Majority Leader Harry Reid, D-Nev. After he and fellow Senate Democrats had their own White House meeting with Obama, Reid said negotiations before the government reopens — a key part of Boehner's proposal — were "not going to happen."
Boehner's offer represented give on the part of Republicans, who had been insisting on cuts to Obama's 2010 health care law and other programs as the price for reopening government and extending the debt limit. But they claimed victory on one front, noting that they were in negotiations with a president who had said repeatedly there would be none until the government was open and default prevented.
The speaker's plan — and positive though unenthusiastic words about it from White House spokesman Jay Carney — seemed to spark a good day in the financial world. The Dow Jones industrial average jumped 323 points, or 2.2 percent. European Central Bank head Mario Draghi said that while a U.S. default would inflict "severe damage" on the global economy, the world believes Washington will "find a way out of this."
The shutdown has idled 350,000 civil servants, prevented the Social Security Administration from revealing next year's cost-of-living increase for recipients and curtailed many consumer safety inspections.
The Obama administration has warned that the government will exhaust its borrowing authority on Oct. 17 and risk being unable to pay its bills and facing default.
"It would be a grave mistake" to ignore the risks to the U.S. and world economy that a default would raise, Treasury Secretary Jacob Lew warned the Senate Finance Committee on Thursday.
House Republicans' insistence on spending cuts and deficit reduction come with the 2013 budget shortfall expected to drop below $700 billion after four years exceeding $1 trillion annually.
But their insistence on cuts in the health care law as the price for reopening government has frustrated many Senate Republicans, who see that battle as unwinnable.
That has prompted Senate Minority Leader Mitch McConnell, R-Ky., and other GOP senators to seek their own possible resolution to the shutdown and debt limit fights.
"For the first time there seems to be some movement," Sen. John McCain, R-Ariz., said after a meeting with McConnell, R-Ky., and a half dozen Senate Republicans.
Sen. Susan Collins, R-Maine, and others have proposed a six-month extension of government spending, repeal of the medical device tax and greater flexibility for agencies to deal with across-the-board spending cuts in effect this year.
McCain said the goal was ending the shutdown and raising the debt limit, but said, "We will not defund Obamacare," a crucial demand for conservatives.
Reid has proposed extending the debt limit through 2014, which would boost the current $16.7 trillion debt limit by around $1 trillion. He has been planning for a test vote by Saturday on the measure, which has no other conditions, but Republicans may have enough votes to block it unless he agrees to changes.


text:
Christmas Bauble Fichi d'India
- Diameter
- 6 cm
8 cm
10 cm - Theme
- Flowers and Vegetables
- Shape
- Round
- Line
- Folk
- Collection
- Prickly Pear
Our pottery is entirely handmade, created and designed by our artists. Finding two identical pieces is impossible due to the nature of the manufacturing process, therefore the small differences in measurements and the design of our work showcases the uniqueness and exclusivity of our products.
Remember that any differences in sizes or decoration compared to photography are one of the merits of our factories.


text:
Wednesday, March 2, 2011
♬ Rainy Day Cheese and Potato Soup ♬
Photo courtesy of Bryan Door
Don't Let the Rain Come Down
From the kitchen of One Perfect Bite...While it didn't snow today, we had lots of rain. It was the kind of day that begged the soothing comfort that comes with a steaming pot of soup and a loaf of slow rising, aromatic bread. I had no intention of stepping outside for a grocery run, so both had to crafted from pantry and refrigerator stores and that left me with few options. A basic bread was no problem, but I wanted the soup to show a little thought and care. While rifling through my files, I came on this one from our days in Chicago. The music was resurrected from that period as well. Back then, my young and earnest rhythm section kept the beat with wooden spoons and the sight of their dancing backfields would make even a curmudgeon smile. Their "Ah, ha!" was worthy of a Grammy. The simplicity of this soup and the ease with which it can made make it very appealing on a damp and chilly day. It's similar to a broccoli and cheese soup but much easier to make. You can have this one on the table in less than an hour. I have one caution to share with you. Make sure the soup doesn't boil after cheese has been added to the base. It will break and separate and you'll end up with a curdled mess. While that won't affect flavor, a once pretty soup will become downright unappealing. Whole milk can be used to replace light cream, but don't be tempted to use lower fat dairy products. They just won't work here. This is a thin soup that is lightly thickened by mashing some of the potatoes in the pot. If you prefer a thicker soup, instant mashed potatoes or a slurry can be used to fortify the base. Without further ado, here's the recipe for my rainy day cheese soup.
Cheese and Potato Soup...from the kitchen of One Perfect Bite
6 cups peeled and diced boiling potatoes
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
4 (10.5-oz.) cans condensed chicken broth, undiluted
8 ounces shredded sharp cheddar cheese + additional cheese for garnish
2-1/4 cups light cream or half-and-half
1/2 teaspoon sugar
1/4 teaspoon cracked black pepper
Salt to taste
Optional garnish: chopped bacon, chives, cheese
1) Saute celery and onions with butter in a 3-quart saucepan until onions are translucent. Do not let onions brown.
2) Add chicken broth and potatoes and cook over medium low heat until potatoes are tender. about 10 to 15 minutes.
3) Mash potatoes lightly, leaving most of them in chunks. Reduce heat and stir in half-and-half. Add cheese and stir until completely melted and dissolved into mixture. Sprinkle sugar, pepper, and salt to taste into soup, stir.
4) Simmer slowly for 20 – 30 minutes taking care not to let soup scorch. When ready to serve garnish as desired. Yield: 6 servings.
You might also enjoy these recipes:
Cheesy Potato Soup - The Royal Cook
Baked Potato Soup - Gina's Skinny Recipes
Scallion and Potato Soup - Living the Gourmet
Kale and Potato Soup - The Teacher Cooks
Sweet Potato Soup - Taste Tempters
Hearty Ham and Potato Soup - Let's Dish
Sausage and Sweet Potato Soup with Black Eyed Peas - Deep South Dish
46 comments :
- pam said...
This is the perfect soup for a rainy day!
- March 2, 2011 at 11:22 AM
- Tasha said...
This is a perfect example of what I would want to be eating on a rainy day. Warm, comforting soup and lots of cheese is just the fix for dreary weather.
- March 2, 2011 at 11:34 AM
- lena said...
though i;ve not made any soup with cheese before, i'm this is tasty good!creamy and cheesy, good dip for breads too!
- March 2, 2011 at 11:34 AM
- TINTIN said...
Oh dear, I love your recipes ... :)
- March 2, 2011 at 11:53 AM
- Jennifer said...
YUM! Perfect soup for chasing the rainy blues away! Looks delicious!
- March 2, 2011 at 11:55 AM
- That Girl said...
I love the comfort of potato soup. Even better with cheese.
- March 2, 2011 at 12:10 PM
- Umm Mymoonah said...
Looks so lovely, perfect for a rainy day.
- March 2, 2011 at 12:40 PM
- Christine (Cook the Story) said...
Nothing is quite as comforting as potato soup. Adding cheese adds the comfort-foodiness of a grilled cheese sandwich to the mix. Btw, I love the music clip on this post. So fun!
- March 2, 2011 at 12:46 PM
- Carol @ There's Always Thyme to Cook said...
Sometimes I just love a rainy day, and a warm, delicious bowl of creamy, comforting soup is just so perfect! Yours looks fantastic, Mary!
- March 2, 2011 at 12:46 PM
- Joanne said...
What a beautiful pantry meal for a rainy day or even just for a day when you feel like eating a good bowl of soup!
- March 2, 2011 at 1:17 PM
- Cooking Gallery said...
Cheese and potato sound totally delicious...especially on a rainy day!
- March 2, 2011 at 1:18 PM
- Southerncook said...
To me nothing says "comfort food" like a good Potato and Cheese soup. I am immediately reminded of a recipe my mother made and I still make it today and it is very similar to yours. Not exactly figure friendly BUT oh so good. After reading your post I now feel the need to make it tonight and we are still having chilly nights here in N FL. Warming up during the day but still soup weather.
Carolyn/A Southerners Notebook - March 2, 2011 at 1:26 PM
- ann said...
I love soup on a rainy day! Delicious!
- March 2, 2011 at 1:48 PM
- teresa said...
i loved the music when i popped in on your blog. this looks like such a rich cheesy soup, love it!
- March 2, 2011 at 1:50 PM
- Erin said...
Your soup sounds perfect. And that's some rain! It's like that here too. Not sure if I would rather have the snow or not =o)
- March 2, 2011 at 1:54 PM
- Unknown said...
Looks delish and the toppings a re limitless.
- March 2, 2011 at 2:35 PM
- Kelly said...
I'm a huge fan of creamy, cheesy soups. This looks excellent.
- March 2, 2011 at 3:24 PM
- Carolyn™ said...
Looks great and I love the song :)
- March 2, 2011 at 3:25 PM
- Pondside said...
This sounds like real comfort food!
- March 2, 2011 at 3:26 PM
- Emma said...
Cheese and potato soup! Just perfect for a rainy day :)
- March 2, 2011 at 4:01 PM
- Ana Rita Marreiros said...
I love a rainy day with good food on the table or in the sofa with a blanket over us...
This soup is a good example of conforting food..
Rita - March 2, 2011 at 4:28 PM
- Chiara said...
a perfect dish for a windy day ,a strong wind blowing here, 150 km/h, is called Bora, it is impossible to walk ...have a lovely day Mary...a hug
- March 2, 2011 at 4:47 PM
- Holly said...
Sounds creamy and delicious-perfect for a gray day:)
- March 2, 2011 at 5:02 PM
- Clint said...
Ummmmm! This is really appealing. I would have to force myself to consume it slowly, pausing to converse and sip the wine, but ever anxious to get another perfect bite.
We are having something a little different tonight---loaded baked potatoes. Great post, Mary, as always. - March 2, 2011 at 5:24 PM
- claire said...
cheese and potatoes in one dish... whats not to love!? thanks for sharing!
- March 2, 2011 at 5:43 PM
- What's next said...
I love soup! I'll have to try this one... I make my mom's potato soup often, it was her cure for what ever was wrong!
- March 2, 2011 at 5:55 PM
- Soumya Vineeth said...
Perfect, Wish could have some now, so cold outside!
- March 2, 2011 at 6:47 PM
- Kim said...
I would call it a Snowy day soup because it fits so well with the winter here... It's the best way to heat it up a bit!
- March 2, 2011 at 7:24 PM
- The Words Crafter said...
I. Love. Potato. Soup. Cheese is just the cherry on top! Delicious!!!
- March 2, 2011 at 7:26 PM
- JG said...
On a chilly rainy day this would taste wonderful. It looks so good!
~Judy - March 2, 2011 at 8:23 PM
- The Teacher Cooks said...
Perfect soup for the rainy day. Love the musical addition. Thanks for the link!!!
- March 2, 2011 at 8:37 PM
- Cooking Creation said...
Ahhhh... the ultimate comfort in a bowl.
- March 2, 2011 at 8:45 PM
- Lynne @ CookandBeMerry said...
I grew up in Minnesota and lived in Chicago for three years. I know about cold and how soothing and warming a wonderful bowl of soup can be. Your recipe looks delicious.
- March 2, 2011 at 8:59 PM
- Angela said...
Looks amazing! I love a good potato soup. My mom always made potato soup and cheese toast when we were sick; I crave it whenever I need some comfort.
- March 2, 2011 at 10:06 PM
- sophia said...
It is JUST starting to rain here....and I just baked bread! now I wish I had a bowl of this soup to dunk it into...
- March 2, 2011 at 10:07 PM
- GLENDA CHILDERS said...
I, too, love soup on a rainy day and this one looks delicious. No more little drummer/dancers at my house either.
Glenda - March 2, 2011 at 10:18 PM
This does look great for a rainy day in!
- March 2, 2011 at 11:09 PM
- Monet said...
Perfect for a rainy or a snowy day. And I agree...you don't want to use low fat in recipes like this. Bring on the cream! I hope you have a wonderful day tomorrow. Thank you for sharing another bowl of delicious goodness!
- March 2, 2011 at 11:45 PM
- Unknown said...
Definitely the soup for a day like that!! Then again, cheesy soup is good for any day!!
- March 3, 2011 at 8:05 AM
- Eliana said...
this has comfort and delicious written all over it and would actually make me yearn for rainy days.
- March 3, 2011 at 3:20 PM
- Sue @ All About Food said...
Oh, this soup sounds delicious. I appreciate the fact that it doesn't have any canned soups in it, as so many cheese and potato soup recipes do. Thanks for sharing!
- March 3, 2011 at 8:59 PM
- Elaine said...
What a warm and cozy post. We had a similar day here yesterday. I wish I could have come harm to your soup. It looks and sounds delicious.
- March 3, 2011 at 10:35 PM
- scrambledhenfruit said...
Potato soup is the perfect comfort food- this looks delicious!
- March 4, 2011 at 11:44 PM
- Sophie ala Mode said...
This looks so delicious and comforting..
- March 5, 2011 at 11:31 AM
- flying eagle woman said...
OHHH What I love about your blog is that you make even the most amazing of amazingness seem DOABLE! I hope to try this soup soon!
Shawna - March 7, 2011 at 1:22 PM
- Life's a shoe said...
thanks for sharing, this sounds really good and kind of easy to make..can't wait to try it
- March 7, 2011 at 10:08 PM


text:
BIGGSVILLE, Ill. (AP) — Clark Kelly plans to spend a lot of time on the links this spring. The Illinois farmer is plowing the Hend-Co-Hills Golf Course near tiny Biggsville into a cornfield.
In this Wednesday, April 10, 2013 photo, farmer Clark Kelly holds a golf ball he dug out of a fairway on the Hend-Co-Hills Golf Course, in Biggsville, Ill. Kelly purchased the course, which was in foreclosure, with plans to plow it into farm land. Across the Midwest, farmers are planting crops on almost any scrap of available land to take advantage of consistently high corn and soybean prices. (AP Photo/Charlie Neibergall) |
He's not the only one turning over soil in unlikely places. Across the Midwest, farmers are planting crops on almost any scrap of available land to take advantage of consistently high corn and soybean prices. Growers are knocking down old barns, tearing out fencerows and digging up land that had once been preserved for wildlife. Some are even suspected of tearing into pioneer cemeteries.
Kelly moved quickly when he heard the golf course was for sale near the Mississippi River, about 80 miles west of Peoria. With nearby land selling for $15,000 an acre, the 133-acre course with a clubhouse and campground was quite a find for $775,000.
"That's why I wanted to get my paws on it so bad," said Kelly, who estimates he can plant at least 80 acres on the property.
The U.S. Department of Agriculture expects farmers to plant 174.4 million acres of corn and soybeans this year, a record high. More than 97 million acres will be devoted to corn — the most since 1936 — as demand keeps prices high.
Prices soared above $8 a bushel last summer and have hovered around $7 recently. For farmers with production costs around $5 a bushel, there's still room for a good profit.
The growing world population, widespread use of corn for ethanol and other factors have produced significantly higher demand for the crop in the U.S. and elsewhere, said Dan Steinkruger, executive director of Nebraska's Farm Service Agency.
Gordon Wassenaar, who grows corn and soybeans near Prairie City, Iowa, east of Des Moines, said he's removed fences and trees to squeeze in more crops.
"In all honesty, it's easier to get rid of the buildings and crop farm as it is to take care of the buildings and mow and do a lot of that stuff," Wassenaar said.
It's a similar situation for Bill Bayliss, who raises cattle and sheep and grows corn, soybeans and wheat on about 2,000 acres near West Mansfield, Ohio.
"We tore out fencerows and tore down one old barn, and we farm right over it," he said.
In Minnesota, state archaeologist Scott Anfinson is investigating whether farmers plowed up pioneer cemeteries. He will soon inspect an area of Grant County in west-central Minnesota, where a farmer hired an excavator to bulldoze trees and headstones near a pioneer cemetery dating to the late 1800s. Headstones were knocked down, and Anfinson will determine whether human remains or coffin parts have been turned up by a plow.
The farmer, who is in his 90s and farms with his son, could be charged with a felony if graves were disturbed. He will probably be required to replant trees and reset the headstones.
Anfinson said the family whose ancestors are buried in the plots is appalled.
"Families don't forget about these things," he said.
He's investigating three other cases in which Minnesota farmers are suspected of "nibbling" at the edges of pioneer cemeteries.
Many farmers have pulled land out of the federal government's Conservation Reserve Program, which pays farmers not to plant land that could easily erode or is ideal for grassland, wetlands and wildlife habitat. It's become increasingly lucrative to farm or rent such land to another farmer rather than collect the government payments.
In Iowa, the average cash rent for corn or soybean fields is about $270 per acre, said Chad Hart, an Iowa State University agriculture economist. The average conservation payment in Iowa is $141 an acre.
Nationally, the number of acres enrolled in the program has slipped to about 27 million acres from a high of more than 36 million acres in 2007.
Losing that land worries conservationists, who see dwindling habitat as a threat to the already falling numbers of pheasants and other wildlife. It also raises environmental concerns about soil erosion and water quality, said Tom Fuller, Iowa coordinator for Pheasants Forever, a nonprofit organization focusing on wildlife conservation.
Back in Biggsville, corn is returning to land that for 48 years was devoted to golfing. Kelly said his father farmed the land before selling it as a golf course. Although popular for decades, the course ran into trouble during the recession, and flooding by the Mississippi a few years ago hurt attendance.
"It was a well-run fun place for the community since 1970, and everybody was sad to see it close, including me," Kelly said.
Tractors have replaced golfers at the former Whittemore Golf Club near Algona, in north-central Iowa. It closed in 2011 after more than 40 years and was planted over by a farmer.
The same thing happened near Wayland, Mich., where the Hidden Valley Golf Course closed in November and was sold to a farmer.
In Hastings, Mich., the River Bend Golf Course has ended its 49-year run. Former owner Denny Storrs said a fifth-generation dairy farmer approached him about selling the 180 acres that had been carved out of his family farm in 1963 for the golf course.
Now the land will produce crops to feed Larry Haywood's cows.
"They made us a fair offer, and we thought it was an opportunity that might not come again," Storrs said. "It was more valuable as a farm than as a golf course."


text:
I've gone into great, and at times sickening, length about my battles with food lately. But what I haven't mentioned to you, friends, is that my history with food and the problems that sometimes accompany does not stop at my morning sickness.
I love food, I really do. But that was not always the case. When I met Mr. C and we began dating a whole new world of interesting tastes and textures opened up to me. (Watch the dirty minds, people. I'm talking about food here.) We visited restaurants and cooked meals that I had never tried before. But before that I was always apathetic when it came to food. It just wasn't a big part of my life. I ate because I need to, not because I wanted to, and that's not exactly what anyone would consider healthy.
My mom was not a great cook and since she and my dad had little money when I was growing up the food that was prepared for us consisted of mainly overcooked lesser choices of meat and boiled vegetables from a can. The things my mom excelled at, lasagnas and casseroles mostly, were filling but never what you would call nutritious. Green was not a color we saw on our table very often, and if the vegetable started out green after my mom got to it it ended up a sick grayish color.
But you know what? When you're skinny and you come from a family of thin people, nobody makes much of a fuss.
When I was a teenager I lived like most teenage girls do - picking at food or grabbing things on the run. McDonald's was a way of life. Potato chips and a Coke from the cafeteria at school was also common. And that was when I remembered to eat. I remember several occasions when my mom would stop me as I was running out the door to ask when my last meal was (uh, Mom? I love you but if you have to ask...), commenting on my gaunt cheeks and hollow eyes. For the love of Pete, I worked at a donut shop surrounded by tasty fattening treats and I could still go two or three days in a row ingesting little more than soft drinks.
Damn those were good years. I miss my size zeros and my 20 inch waist. No, really. 20 inches. Wrap your head around that one.
Come to think of it, I don't really miss those days at all. I would have to wear two pairs of pants just to get the shape of a pre-pubescent boy. When all the other girls were getting boobs and hips I was concave. Let me tell you, that really gets the boys beating down a girl's door.
It would take me a whole other post to explain what that did to my identity and how I felt about myself but that's not what this post is about.
I was not raised to be a great cook but given the fact that my husband, who is a really good cook, is hardly ever home to prepare a meal that doesn't come out of a bag I've had to improvise. Believe it or not as a mom you're actually expected to make healthy meals for your kids. Who knew? I always thought I could throw some dry kibble at them and they'd be fine.
This is not a New Year's Resolution but a life's resolution - I WILL become a better cook. I am already a slave to the food blogs so I think it's about time I start putting them to good use. It's time to set aside the large cookbook collection I have for a moment. I want to eat my way across the internet.
But I need your help to accomplish this.
Help me become a better provider of healthy foods for my family. Tell me, what's your favorite food blog or cooking website? Tell me your favorite family friendly meal. Point me in the direction of a specific recipe that you've particularly enjoyed.
And in return every week I will post a new recipe that I've found through your suggestions (with a link back to your blog, naturally, and a link to the website/blog it was found on) with pictures of the finished product and a report on how my family liked it. I will try at least one recipe based on your suggestions per week.
I think the pictures of the process alone will be worth their weight in gold. Remember that I said I'm not a great cook. Imagine the comedy! Imagine the number of times I'll need to use the fire extinguisher! Imagine the number of times I'll write "And then we called for pizza delivery"!
I've found so far that the best recipes I've prepared have come directly from other bloggers. I've prepared enough dinners found on sites like Epicurious - as a matter of fact, I'm making this one tonight. I'll let you know how it goes - but I like reading about real life people making real food.
My only request, besides all that information about blogs and recipes and things you'll be leaving for me, is that the food be family friendly. Chicky will try a lot of foods but recipes like Spicy Prawns in an exotic curry sauce probably will not look nice thrown against my kitchen wall.
So what do you say? Can you help a mother out? Please don't leave my family doomed to a life of boiled potatoes, waxy string beans and tough pepper steaks like my mother forced upon us. Let's break the cycle of food abuse together.
My family thanks you in advance. The pizza place down the street, the local Chinese restaurant, and Taco Bell, however, do not.
Sunday, January 20, 2008
Eating my way across the internet
53 comments:
- flutter said...
simplyrecipes.com is an incredible resource.
I have a ton of recipes that run the gamut of styles, if you want me to gather up a collection of stuff for you to try, let me know. - 1/20/2008 3:26 PM
I hear you on the cooking. I've gotten better with my favourite cookbook "The Girl Can't Cook" by Cinda Chavich. Seriously, excellent cookbook - it tells you in plain english what you need to do and when. It also tells you what you need in your kitchen.
Also, the Pioneer Woman Cooks is good - pictures and recipes, and she explains it in a way that makes it look easy. - 1/20/2008 3:43 PM
- Lori at Spinning Yellow said...
So glad you are asking this, b/c I will totally benefit!! My husband is an excellent cook and me, not so much. But he works and I am home, so what's a girl to do? Plus, he is kind of a food snob AND an athlete, so I can't make anything that isn't healthy or calls for a can of cream of something soup.
I do have a few things I've managed over the years, so I will post and then share at some point (I am usually slow about this stuff). - 1/20/2008 3:54 PM
This recipe is fast, easy, Crock-Pot-friendly, and infinitely adaptable. You CANNOT mess this up.
You NEED:
2 cans of beans (black, red, white....just any beans in a can)
1 large can (16 oz I think) diced tomatoes
1 medium onion + 4 cloves garlic
couple pounds of meat
(can use ground beef, ground turkey, cubed meat, ground pork, meat substitute, no meat at all...customize it)
The above is the base. You can add any spices you want. To make it chili like, I add chili powder (3 tablespoons), one tablespoon of cumin and some salt and pepper.
Brown the meat until almost cooked through (medium high heat). Add chopped onions and garlic to the meat and stir once in a while for 10 minutes, or until onion is translucent.
(You can add some green pepper, red pepper or any other veggies at this time if you want to beef up the evggie factor in this chili/stew.)
Add the canned tomatoes and beans, spices, and stir. If it looks too liquidy for your tastes, let is simmer for a while on medium heat until the liquid boils off. If it looks too dry or you want it a bit soupier, you can add some beef or chicken or veggie broth. A splash of red wine is good too but not needed.
Cover and let simmer on medium low heat for as long as you want (I recommend at least 30 minutes. If the meat you used was in chunks you will need longer to make sure it is cooked through).
Serve in a bowl, with or without rice or noodles (I like mine over macaroni noodles). Serve with cheese, or sour cream, or some nice toasted bread. I like mine with a crispy cold salad.
This meal will serve 5 hungry adults and probably more. It is easily frozen and thawed and you can customize it a million different ways. I started making it for myself in college; I would add canned corn and bell peppers and eat it with salsa. Most of my meals were from cans or bags of frozen crap so this meal was a good way for me to eat a homemade dish that still uses canned and frozen ingredients. The only fresh one is the meat.
Good luck! - 1/20/2008 5:17 PM
- mamatulip said...
Allrecipes.com is a great site for easy recipes.
I'm not really a cookbook kind of person; I just kind of wing it. My all time favourite family-friendly recipe is Sheppard's Pie:
Brown a pound of ground beef, rinse and put back in a skillet. Add a can or packet of gravy and let simmer.
In a separate pot, boil peeled, cut potatoes and mash.
Add vegetables to the ground beef mixture -- I usually add corn and peas, but shredded/diced carrot has also worked well.
Dump ground beef/veggie mixture into an oven-friendly casserole dish, cover with mashed potatoes and cook until the top of the potatoes are golden brown and gravy is peeking through.
Everyone at my table loves this dish, which is saying a lot, since Julia and Dave are two of the pickiest eaters I've ever seen in my life. - 1/20/2008 5:25 PM
- Greens and Pinks said...
I'll email you a bunch of recipes - I can't promise that Chicky will love all of them but I can promise that they're all EASY and yummy.
I'm a huge fan of kraftfoods.com. None of the recipes are fancy, and they're almost all kid-friendly, but tasty at the same time. They push their brand-name products, but you can always buy generic.
- kittenpie said...
I don't cook, either, though I love food. I just can't be bothered, really. I'll live on tinned soup, chick peas from a can with some balsamic and paprika thrown on, a hunk of cheese, an apple, and some popcorn, that sort of thing, and call it a meal. It's a good thing I have Misterpie. He loves the Food Network's website for recipes.
- cooler*doula said...
Couple of british telly cooks have some good books out
Nigella Lawson
Ainsley Herriot
Both have healthy, unpretentious, easy meals. OK- sometimes Nigella gets a litle fancy, but she has kids, so much is totally doable.
In fact - I'm going to go and consult one of them right now!
- Amy said...
Tonight's recipe is mac and cheese and cole slaw. I make a cake from her site, Guiness Chocolate Cake, that takes 40 mins start to finish and it tastes like heaven.
Some of her recipes are fussy, but others are simple and easy.
Another great resource is Cooks Illustrated magazine. Great, simple recipes and illustrated techniques. Love it.
Good luck! - 1/20/2008 8:44 PM
- Phoenix said...
I love The Pioneer Woman Cooks. Since I can't for the life of me remember how to link to it, I'll just paste the website. Sorry, it's the Nyquil brain.
Ree has some things on there that I'd never make, but I've tried a bunch of them and I am hooked. Plus she walks you though it, which I need as I suck at cooking anything more complex than cheese quesadillas.
Her orange muffins are too die for. But I've tried some of the pastas and other things too. - 1/20/2008 8:47 PM
- Rachel said...
Family Staple:
(easily doubled)
1 lb ground beef
1 sm package wide egg noodles
1 onion, chopped
1 green bell pepper, chopped
1 sm can water chestnuts (drained and chopped)
1 sm can mushrooms (drained and chopped)
1 lg can whole peeled tomatoes (drained and cut up)
1 lg can corn, drained
1/2 lb cheddar cheese, grated
salt, pepper, tabasco (to taste)
Brown meat and onions, drain grease.
Mix other ingredients (not cheese) in a bowl, add to meat and onions.
Put mixture into a 9X13 baking dish. Top with cheese and bake 1t 375 until cheese is bubbly and melted.
Absolutely delish! - 1/20/2008 9:31 PM
- Rachel said...
No Peek Chicken (super easy)
2 (6 oz) boxes Uncle Ben's Long Grain Wild Rice Mix
1 sm can cream of mushroom with roasted garlic
1 sm can cream of celery soup
1 can cold water
1 package onion soup mix
6 boneless skinless breasts
Mix rice, soups and water in a well greased (sprayed) 9X13 baking dish... top with uncooked breasts... top with onion soup mix. Cover with foil. Cook at 350 for 1 hour 45 minutes. DO NOT PEEK! - 1/20/2008 9:34 PM
- Rachel said...
Family Gathering Potatoes (side dish)
1 (30 oz) pkg frozen shredded hash browns
1 sm can cream of chicken soup
1 med onion, chopped
2 C sour cream
2 C grated cheddar
1/2 C baked potato chips, crushed
2 to 4 Tbsp melted butter
Mix hash browns, soup, onion and sour cream until well blended. Spread in a 9X13 baking dish. Top with cheese, top with chips. Drizzle with butter. Bake at 350 for 45 minutes to an hour. - 1/20/2008 9:37 PM
- Rachel said...
e-mail me if you want more.
- Tania said...
I'll be checking your blog for my culinary education now. You and I are so similar, except I haven't been a size zero since I was 8.
- metro mama said...
This is great--I can't wait for the recipes!
I too have only become a foodie in my thirties. And hubbie does 80% if the cooking. I would like to give back a little. - 1/20/2008 10:03 PM
- All Things BD said...
I also use allrecipes.com, mostly because the searches are easy, and I love the comments which tell you different ways to tweak recipes.
Here's my family's favorite chicken, which I've even done as nuggets for my picky eater:
Caesar Chicken
4 boneless, skinless chicken breasts
1 t. dijon mustard
2 T olive oil
3/4 t. garlic salt
2 1/2 t. lemon juice
Pinch black pepper
1 t. Worcestershire sauce
2/3 C finely ground seasoned croutons
1/2 C grated parmesan
-In a ziploc bag, combine oil, lemon juice, worcestershire sauce, mustard, garlic salt and pepper.
-Add chicken, turn to coat, and refrigerate for 15 min.
-Preheat oven to 400 degrees.
-Mix croutons & cheese in a pie plate.
-Dredge chicken in crumbs and place on a greased, shallow pan.
-Bake at 400 degrees for 30 minutes, or until chicken is done.
I serve this with Rice A Roni and asparagus. Enjoy! - 1/20/2008 10:35 PM
- Carrie said...
Creamy Bow-Tie Pasta with Chicken and Broccoli
(this is good cold the next day too)
Prep Time:
10 minTotal Time:
25 minMakes:
6 servings,
farfalle (bow-tie pasta),
uncooked 4 cups broccoli florets (I use the frozen chopped broccoli)
3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).
DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and Neufchatel cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
CUT chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan chee - 1/20/2008 10:53 PM
- Carrie said...
so I had a big long comment but forgot to do the word verification!
I like kraftfoods.com...they have super easy recipes that my familiy likes. Here are some of our family staples:
spaghetti, chicken fajitas, chicken enchiladas, sloppy joes, green chicken (recipe below), hamburgers, pork chops--baked with recipes from kraft
Green Chicken
*chicken breasts
*can of green enchilada sauce
*shredded cheese
*rice or noodles
Boil (or cook however) chicken until done.
Saute chicken in butter until lightly brown.
Pour enchilada sauce over chicken and add cheese.
Stir all together.
Serve over white rice or noodles
You can add whatever you want to this...black beans and cilatro, corn, whatever!
This is such a good idea...we are in such a food rut I need some new ideas. :) - 1/20/2008 11:11 PM
I always head to Allrecipes for the meal plans and shopping list! Talk about EASY! Anyway, our favorite recipe: http://allrecipes.com/Recipe/Bow-Ties-with-Sausage-Tomatoes-and-Cream/Detail.aspx
I have to make a double batch, because the leftovers are better than the first time! - 1/20/2008 11:30 PM
OK, that link didn't work, here's the recipe:
* 1 (12 ounce) package bow tie pasta
* 2 tablespoons olive oil
* 1 pound sweet Italian sausage, casings removed and crumbled
* 1/2 teaspoon red pepper flakes
* 1/2 cup diced onion
* 3 cloves garlic, minced
* 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
* 1 1/2 cups heavy cream
* 1/2 teaspoon salt
* 3 tablespoons minced fresh parsley
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley. - 1/20/2008 11:31 PM
I've got nothing for you. It's a well documented fact I hate cooking and don't do it very well when tried.
But I do promise to avidly follow and try some of those recipes the Chicky approves.
Only because my children are starting to look a little gaunt. And I don't want social services to start sniffing around.
Good luck! - 1/21/2008 12:01 AM
I've got nothing for you. It's a well documented fact I hate cooking and don't do it very well when tried.
But I do promise to avidly follow and try some of those recipes the Chicky approves.
Only because my children are starting to look a little gaunt. And I don't want social services to start sniffing around.
Good luck! - 1/21/2008 12:02 AM
- Unknown said...
You know, I love to cook and have a huge assortment of cookbooks you are welcome to borrow any time. And I mean a HUGE assortment. I read a lot of food blogs, some for the drool factor and others for decent recipes. www.smittenkitchen.com is a favorite of mine, but not all of her recipes work well with beginners. READ the comments to see what people say about the recipes.
I also like:
http://chocolateandzucchini.com/ (I have the cookbook)
marthastewart.com (I know, but she has great recipes)
foodtv.com (jumbled web site but good recipes that are easy to find.
And if you want a cooking lesson or anything, just holla! - 1/21/2008 12:31 AM
- Lisa said...
Wait. You mean you can't throw kibble at a kid and assume that if he's still living, you're doing ok?
Whoops. :-)
I'm pretty sure we had the same mom! (They must have swapped recipies and tips!) It would have been nice to have boobs back then. Sigh... - 1/21/2008 1:06 AM
- motherbumper said...
If you have a slow cooker, I can hook you up baby. I am the queen of lazy hazy cooking, it's the only cooking advice of my mom's (probably her only advice outside of yummy seven-minute frosting) that works.
- Shawn said...
I used to be a gourmet cook ... and then I had twins and now they are two toddlers that are breaking my back. Cooking is the last thing I have time for, it seems. And then, to make matters worse, we have a tight budget and picky toddlers! Then, I found this blog: http://www.momadvice.com/aldi/index.php/main-dishes/one-pan-chicken-potato-bake/
It's great because it is designed to use just Aldi products ... but those are available in any store in any brand. I think it's the most kid-friendly and family friendly I've come across that is also easy, cheap and fun. - 1/21/2008 9:10 AM
- SciFi Dad said...
Not mine, but my wife maintains a blog where she posts recipes, menu plans (as well as craft stuff) that might be of some use:
If you want something easy to start off with that is actually very healthy, I can pass along my minestrone recipe (email me; I'll forward the DOC file when I get home). - 1/21/2008 9:24 AM
- Don Mills Diva said...
Not a huge exciting recipe but this makes the tasiest Viertnamese chicken I swear -
Just marinate chicken thighs in half vinegar and half soy sauce for a day or two. Pat dry, sprinkle with gralic salt and grill. It comes out a deep brown colour and is SOOO delicious people will be begging you for the recipe! - 1/21/2008 9:57 AM
- Girlplustwo said...
dare i say chicky is nesting?
however it came about, i agree with RNM - you must share. - 1/21/2008 1:09 PM
- Manic Mommy said...
Wow, it's gonna be like Home Ec! Do we get to grade you. I am not a big fan of cooking either and so here is a book you may want to consider. Six Ingredients or Less. The name says it all.
http://www.amazon.com/Ingredients-Less-Cookbooks-Restaurant-Guides/dp/0942878051/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1200939710&sr=1-1 - 1/21/2008 1:27 PM
Delurking because I love to cook.
Beefy saucy goodness (otherwise the recipe I have no name for)
1 1/2 pounds of stewing beef
3/4 c flour
1 onion
3 cloves garlic
oil for cooking
3 cups beef broth
1 can cream of something soup (I use mushroom)
1/4-1/2 c red wine
1 tbs dried basil
1. Chop onion and garlic. Place in small frying pan with heated oil. Cook until soft.
2. In a large pan, heat some oil. Mix the salt/pepper/flour together in a ziploc bag. Dredge the beef in the flour mix. Brown half of the meat in the pan. Remove. Brown the other half.
3. Deglaze the pan with the red wine. Get all that browned meaty goodness off the bottom. Then place all meat and onion/garlic back in the pan. Add the broth, cream soup and dried basil. Simmer for about 30 minutes.
4. Place beefy saucy goodness into crock pot and cook on high for 4 hours (or you can simmer on stove top for about an hour and a half.
Serve over mashed potatoes, rice or noodles. The choice is up to you.
Enjoy! - 1/21/2008 2:05 PM
- OhTheJoys said...
I subscribe to Cooking Light magazine and really like it. (Though the articles are CRAP, the recipes are good.) As a subscriber I have access to their on-line database too which I like.
K likes Cook's Illustrated, but that's too much reading for me.
Here's one that we like...
Cardamom Chicken with Apples and Figs (You can do pork instead if you want.)
3 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground fennel
3 lbs boneless chicken
Cooking spray
2 cups dried figs, halved lengthwise
2 cups dried apples
1/4 cup minced crystallized ginger
3/4 cup pear nectar
1 (14-ounce) can fat-free, less-sodium chicken broth
Dump it all in the crock pot. Cook all day on low until the chicken falls apart and the whole thing is a stewy looking mess of goodness. - 1/21/2008 3:20 PM
- ms blue said...
I have the same overboiled veggies and meat background. It left me bored with food and craving sugar.
I have a good friend and old roommate that has a food blog. My family loves when I make chicken fajitas. - 1/21/2008 5:18 PM
- Whirlwind said...
Hum I cook all the time and sometimes, it takes time for the kdis to like things. Take tacos - at least once a month but we usually just give them a little bit of everything on their plate. last night, I put it all in a wrap and they actually ate it all. And they finally decided they like guacamole.
Anyway, for online recipes, I like familyfun.com, just try not to get wrapped into their super holiday snack traps. You end up become Martha Stewart like real quick!
Oh and like someone said, the crock pot is your friend. It makes life so much easier!
I'll try to think of some easy ones that everyone likes and send them to you. - 1/21/2008 5:22 PM
- PunditMom said...
First, I already thought you were pretty tiny at BlogHer. Second, try anything from The Six O'Clock Scramble cookbook -- there are tons of easy and nutritious meals that grown-ups AND kids will eat!
I used to cook all the time, until my baby grew into a toddler. Fortunately, she's adventurous when it comes to food (sushi, Mexican, Chinese, etc.), so I can cook almost anything that sounds good right now (14 weeks and still dealing with all day sickness!). Tonight is Alton Brown's Good Eats meatloaf (http://www.foodnetwork.com/food/recipes
/recipe/0,,FOOD_9936_10215,00.html), so my husband has leftovers for lunches.
Here is another family favorite:
For each quesadilla, you'll need:
2 tortillas (I use burrito size)
shredded cheddar or colby jack cheese
cooked chicken
diced tomatoes
chopped onions
vegetables of your choice (I use corn and broccoli, or black beans)
Preheat a griddle to a low heat. Place a tortilla on the griddle, and spread a thin layer of cheese. Top the cheese with whatever toppings you choose, and finish with another thin layer of cheese. Top with another tortilla, and let this all cook until the bottom layer of cheese has melted. Now the tricky part - flip the quesadilla, and let the other tortilla warm until the cheese melts throughout. Slice into wedges and serve with salsa and sour cream.
I can't wait to see what other people submit! - 1/21/2008 7:42 PM
- karengreeners said...
Funny, i've totally been cooking up a post on food (wakka wakka), due to the fact that i've been a cooking MACHINE lately. And it is, thanks in part, to two awesome machines, my slow cooker and my convection toaster oven. Haven't turned on my big oven in ages.
Slow cookers seem to be enjoying a renaissance; even saw a neato display of them at williams-sonoma, so you know they're hot stuff.
There's my advice - get a slow cooker and a convection oven. And I'll email you my fav recipe of the week for braised lentils, which ironically, doesn't use a slow cooker or the convection oven, but whatevs. - 1/21/2008 7:44 PM
- Deborah said...
If you have a crock pot/slow cooker....
Put a whole chicken in the pot with one cut up onion, and a carrot. Sprinkle with poultry seasoning and add 1/2 cup water. Turn on low at about 9 am and it's done at 5pm.
Put the leftover chicken in a sauce pan with the juices, add frozen peas, carrots and corn. Next day, heat up, add corn starch and put in a pre made pice crust. (in boxes in the refridge section at the store) Do the double crust. Bake until golden.
My kids love both of these recipes and always ask for seconds. - 1/21/2008 7:47 PM
- FENICLE said...
This is a kid-friendly, easy recipe that I use a lot! My family loves it and it is so quick to make. In fact, you can make it up and freeze it for later if you like.
2 lb ground turkey cooked, seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
Makes 2- 9"X13" pans (so I make on for now and freeze one for later)
**I use ground beef, but you can use whatever your family eats!! - 1/21/2008 7:47 PM
- Sarahviz said...
Good to see ya today!
I use allrecipes.com religiously.
We do a ton of crockpot stuff.
My favorite is this one:
I serve it over rice. (The boyz eat just the chicken with plain rice.)
Enjoy! - 1/21/2008 8:06 PM
- Mayberry said...
Here's one that I like, from Julia's blog: http://julia.typepad.com/julia/files/baked_halibut_with_potatoes.htm. The only PITA is slicing the potatoes.
And a cheater staple that I swear by: Thai Kitchen boxes -- they have noodles + a seasoning packet, you add veg and/or tofu and/or meat (leftovers are great). Easy, healthyish, homemade-ish, and kid-friendly flavors available (peanut, sesame). - 1/21/2008 10:33 PM
I'm copying a bunch of these recipes for myself! This is my Cola Chicken recipe, which gets raves every time I make it, and is posted on MomCooks:
Cola Chicken
1/2 cup chopped onion
2 Tbsps. vegetable oil
4 boneless skinless chicken breast halves
1 can (12 oz.) cola
1 cup ketchup
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
4 1/2 tsp. cornstarch
3 Tbsp. cold water
In a skillet, saute the onion in the oil over medium heat just until tender, don't let it get too brown. Add chicken, brown on both sides. Carefully add cola, ketchup, garlic powder, salt and pepper. The skillet will be full, so stir carefully to combine! Cover and bring to a simmer, let simmer until chicken is cooked through, 25-30 minutes approximately. Remove the chicken to a plate and cover with foil to keep warm. Combine the cornstarch and cold water until smooth, add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Return chicken to the skillet to let it heat through.
**Note: If you use fresh boneless skinless chicken breasts, I recommend putting them on some wax paper, covering with another piece of wax paper, and then pounding them flat. They will cook more evenly that way. You can also buy the Individually Quick Frozen chicken breasts and let them thaw first, they are already flattened.
**Serving suggestion: Serve this with mashed potatoes, either made fresh or the Betty Crocker instant roasted garlic ones are good too. We like to spoon the sauce onto the potatoes-yum. I also serve frozen green peas that I steam until tender and toss with butter and salt. This meal is SO GOOD.
Good luck with the cooking! My New Year's resolution was to cook all our dinners at home and stop eating out so much so we can save money for a vacation. So far, I'm failing miserably at it. - 1/22/2008 9:28 AM
- Miguelita said...
I will definitely be using some of these recipes and suggestions!
Here is mine:
Quick Comfort Food -
My Easy Hamburger Stroganoff
1-1/5 lbs ground beef
1 large onion, chopped
1-2 cups sliced mushrooms
1 can cream of mushroom soup
1 cup sour cream (can use light)
1 teaspoon instant beef boullion, or 2 cubes beef boullion, crumbled
Egg noodles
In deep, large pan saute onion and mushrooms until onions are softened - 8 minutes or so.
While they are cooking, brown ground beef in another pan.
Add cooked beef into mushroom/onion mixture.
Sprinkle beef boullion in, and add cream of mushroom soup (right from the can) and sour cream. Mix it all up and let it simmer or low heat while you cook egg noodles.
Serve beef mixture over egg noodles. - 1/22/2008 11:50 AM
- ewe are here said...
Baked Pork Chops
Place pork chops* flat on bottom of pyrex dish or baking pan. (I prefer on the bone flavor-wise, but no bone pork chops work just as well.) I usually cook two big ones for me, my husband and our two year old, or three small ones, due to shrinkage when baking.
Pour can of chopped tomatoes completely over said pork chops.
Cut up a bunch of mushrooms and bell peppers and sprinkle on top of the chopped tomatoes.
Put lid on or use tinfoil to completely cover.
Wash, poke, and tinfoil wrap baking potatoes.
Put everything in oven at 350 degrees.
Quickly pre-cut up some vegetables to cook later....
Walk away for an hour and a half.
When you come back, turn on your vegetables. (We generally steam ours.) Assuming they take anywhere from 10-25 minutes, your porkchops and potatoes will be ready when your vegetables are. Scoop out and serve.
The beauty of cooking pork chops this way is the flexibility at the end: they'll usually be fully cooked in an hour and a half, but won't be overcooked if you leave them in for the two hours due to the tomato sauce.
(I particularly like carrots or butternut squash with pork chops. For butternut: cut off skin, cut into cubes, boil for 15-20 minutes, smoosh. Yum.) - 1/22/2008 3:32 PM
- ewe are here said...
If you would also like to know how to cook salmon filets (or haddock, etc.) along with a tray of baked vegetables at the same time, I'd be happy to share... I know not everyone likes fish.
Well, this isn't from a food blog, but from the "Best of the Best of Bridge" cookbook. It's super easy and makes the house smell great. You may have too many chicken recipes, but this is a no-brainer.
1. Preheat oven to 325.
2. Rinse and pat dry a roasting chicken. (Organic or free-range taste slightly better, but cost 2x more.)
3. Peel three cloves of garlic and place whole in the chest cavity.
4. Stuff fresh rosemary into the cavity, about 3-4 bunches.
5. Cut an orange into 6 or 8 sections, leaving rind on. Put 3-4 (or as many fit) into the cavity.
6. Loosely tie the feet together.
7. Place breastside up on a roasting rack. Rub olive oil (or canola oil) over bird.
8. Place in oven for 100 minutes. Do not baste!
9. Pull out chicken and spread 2-3 tablespoons marmelade (with rosemary in it if you want to be fancy) over breast, drumsticks.
10. Roast another 10-15 minutes.
Pull out and it's done. Tastes phenomenal.
Good luck with your cooking ventures! - 1/23/2008 6:24 PM
- Major Bedhead said...
Well, my fallback is foodtv.com. But you should really check out The Pioneer Woman Cooks because she spells it all out and makes it easy. Her food is hearty and good and doesn't require 87 trips to Whole Foods to make. Her pot roast recipe is delicious.
Here's my patented Roast Chicken Recipe. It's incredibly easy and only has THREE ingredients.
One 2-3 lb chicken
Kosher Salt and pepper
Preheat oven to 450. Rinse chicken and dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity and then truss the bird. (I've never done this and it still comes out fine.)
Salt the chicken. Rain the salt over the bird so that it has a nice, uniform coating - use about 1 Tablespoon. When it's cooked, you should still be able to see the salt on the bird.
Place chicken in a roasting pan and when oven is up to temperature, put the chicken in the oven. Leave it alone. Don't baste it, don't add butter. Roast until done - 50 - 60 minutes. Remove it from the oven and let rest for 15 minutes.
I usually serve it with mashed potatoes and sugar snap peas or green beans and a nice salad. A loaf of crusty bread is also good, but I only do that if I'm not having potatoes. I have this thing about too many starches. It makes me itch.
This is, hands down, the moistest, best chicken I've ever had. Speaking as someone who is not a fan of chicken, that's saying a lot. - 1/24/2008 6:38 PM
I hear you on both the all-day sickness and the intention to cook more!
Lately I've been enjoying dishes from CityMama's web site. You probably know her from BlogHer:
All of her stuff is good. Recently I've especially enjoyed her chicken tortilla soup recipe and the easy chicken enchiladas. There are instructions, pictures, everything.
My standby for a long time is Epicurious:
http://www.epicurious.com. I like to type a couple of ingredients I have on hand, or whatever I'm craving into the recipe finder. Look for the little green alarm clocks that show quicker recipes--though none are all-day projects, really.
In print, you can't beat the Joy of Cooking--the older versions are better, I think. It's helped me learn a lot of the basics over the years and apply them to other ingredients. For instance, I take the Quiche Lorraine recipe and make quiche with whatever veggies and cheese we have in the fridge.
Good luck! I think I need a snack now....
- Lea at Quick Serve Kids - 1/24/2008 10:12 PM
- Janet said...
A great recipe site is allrecipes.com. Recipes are submitted from across the nation.
- KT said...
here is a simple recipe, but is rather big. can be used for a brunch, or kept in the fridge and eaten all week. i love it and my girls do as well (ages 3 and 6). And it sneaks spinach into them.
2 pkcgs frozen chopped spinach, thawed and drained
8 ounces feta
8 ounces shredded swiss
12 ounces cottage cheese
9 eggs
1 tsp nutmeg
mix together. bake for 1 hour in a pyrex glass dish at 325. If using a black or gray dish set temp to 350.
That's it. It's like a big quiche, but doesn't look as icky for the kids. Reheats REALLY well.
1 tip, for draining the spinach put it in a kitchen towel and wring out.
Good luck. - 1/31/2008 4:02 PM
- methyn said...
investigate this site bags replica gucci address www.dolabuy.su Bonuses replica ysl handbags


text: JEFF GREENFIELD ANCHORS. On the second of two inauguration specials examining the advocacy group "Common Good's" proposals to end bureaucratic gridlock and get the United States moving forward, Need to Know anchor Jeff Greenfield explores how malpractice lawsuits contribute to rising healthcare costs. Correspondent William Brangham travels to Denmark, where medical disputes are settled by experts without ever going to court.


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There are plenty of good reasons to be an educated boat operator. Chief among them: safety. According to the U.S. Coast Guard, 74% of deaths occurred on boats where the operator did not receive boating safety instruction. The good news, though, is that saving lives and reducing injuries might be as easy as taking a safety course and receiving a boater's safety certificate. That way, you familiarize yourself with operation basics and etiquette, as well as state and federal waterway rules.
Below are some tips to help keep you safer on the water.
Life jackets
All vessels should have enough accessible life jackets for every child and adult on board. According to the U.S. Coast Guard, approximately 84% of boating fatalities could have been prevented if life jackets had been worn. Life jackets should fit snugly and keep the water from rising above the chin or ears. Users should have the appropriate size — children should not wear adult size jackets. And life jackets should be checked annually for buoyancy and general maintenance.
Boating accidents
You might think the leading causes of boating accidents are excessive speed and alcohol use. But you would be wrong. The top three causes are:
-Operator inattention
-Improper lookout
-Operator inexperience
The leading cause of deaths while boating is related to alcohol use. So while obeying the speed limit and not driving under the influence are important recommendations, paying attention and keeping an eye out for other boats and people are important in helping prevent boating accidents.
Rules of the water
Just like when driving a car there are rules of the road, driving a boat brings its own set of rules. Here are some examples.
When two motorized vessels look to cross in the water, the "give-way vessel"(the boat that has the other boat on its starboard/right side) should slow down and/or cross behind the "stand-on vessel."
When overtaking another boat (coming from behind and passing), the give-way vessel can pass on either side of the stand-on vessel.
Boaters must always operate their vessel at a safe controlled speed for the situation.
Avoid boating too close to other boats.
Don't operate a boat while under the influence of alcohol or drugs.
Carbon monoxide
Carbon monoxide (CO) is an odorless, tasteless and invisible poison. It can accumulate both inside and outside the boat. Gases can accumulate in enclosed spaces, from other boats emitting nearby, while sitting idle or at low speeds or from a back draft.
Some ways to prevent poisoning include knowing where the CO may accumulate in your vessel, where the exhaust outlets are and installing CO alarms inside your boat.
First aid kits
It's always a good idea to have a first aid kit on hand. And when you're out on a boat, it might even be more important as you might not have quick, easy access to medical assistance if someone is injured while boating. You'll want to consider:
How many people are on board. Be sure to have enough supplies for that number.
How remote you will be while boating. How far you are from the proper medical attention might impact the quantity and types of supplies you keep.
Supplies for the kit should include:
-First aid creams and antiseptics
-Lots of bandages and in multiple sizes
-Gauze pads and adhesive tape
-Cold packs
Tool kits and other must-haves
Having a tool kit with the proper items might help you from getting stuck out in the middle of the water. And there are other must-haves you should consider having on your boat. Here is a list of some of the items you might want to include.
Spare boat parts including light bulbs and fuel filters
Basic tools kept in a tool kit – screw drivers, wrenches, a hammer and maybe a box of various fasteners
-A fire extinguisher
-Oars and paddles
-A VHF radio to call for help
-A flashlight.
And now that you've got some basics…
Knowing basics like these listed above is the key to safe waterways. Some states may require completion of a boat safety course. Boat Ed® offers courses and tests that are recognized by the U.S. Coast Guard, approved by the National Association of State Boating Law Administrators and meet your state's certification standards. See the state-by-state guide at Boat-Ed.com.


text:
/ Source: The Associated Press
King Edward VII hospital says a nurse involved in a prank telephone call to elicit information about the Duchess of Cambridge has died.
The hospital said Friday that Jacintha Saldanha had been a victim of the call made by two Australian radio disc jockeys. They did not immediately say what role she played in the call.
Saldanha was found dead early Friday. Police say her death is unexplained.
The Duchess of Cambridge, the former Kate Middleton, had been in the hospital for acute morning sickness. The prank phone call took place early Tuesday and the two radio personalities apologized the following day.


text:
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text:
Looking for Love Dip
It's true: while I may be, shall we say, in between boyfriends at the moment, there is no shortage of love in my life, thanks to a beautiful bounty of fantastic friends and family. But despite all that, one thing I am without is my beloved Central Market, hence I'm looking for Love Dip.
I've long held a huge passion for supermarkets. Yes, those fluorescent-lit, big-box stores catering to the masses. While there's more authenticity and artistry in an outdoor street market or large covered market, such as Rue Poncelet in Paris or La Boqueria in Barcelona, no matter where I travel in the world, one of the must-visit places for me is the local supermarket.
In supermarkets, you can get an instant view of the culture: what people eat, how marketers view them (and consequently, perhaps how the population views itself), what food costs, the culture's aesthetics and what the people value. For instance, if you go to the Monoprix in Paris, you'll find a long cheese counter positioned in between the wine and the bread. Or in Tokyo, at the supermarket you'll not only find rice displayed at the end of every aisle, but both the meat and the produce packaged with a care and delicacy usually reserved for gifts.
I've been to supermarkets all over the world, but I have to say my favorite one is in Texas: HEB's Central Market. When I lived in Austin, the first store in the chain opened a few blocks away from me, and I'd ride my bike there every day. Most of the time I'd just wander the aisles and gawk at what was available, but of course, I'd often buy food there as well.
If you're not familiar with Central Market, it's quite an experience. It's been said that it was one of the first supermarkets to manipulate people's foot patterns, making it a forced-flow place much like Ikea. Some people balk at this, but I love it.
When you walk in, all you can see is the produce, nothing else. Like a maze, you walk through the bounty of fruits and vegetables, both organic and conventional. Then before you know it, you're suddenly in the seafood department, with fishmongers hawking today's fresh catch just like they would at any independent fish market. From there, you move to the butcher, and then you hit the dairy and from there, the breads where bacon tortillas are made. At this point, the store goes wide open, and you notice there are shelves stocked with your typical packaged goods with gourmet treats sprinkled in as well.
Unlike another Texan store—Whole Foods—Central Market sells some junk. But there's more good stuff than bad, and the way the store flows, if you squint, you can pretend that you're shopping at just a green grocer or just a bakery or just a butcher. And that's the brilliance of Central Market; it's taken the advantages of one-stop shopping but arranged it in such a way that you can still feel the intimacy of small-market shopping. Plus, they have an excellent selection of foods.
Amongst other great offerings, some of the hallmarks of Central Market are its olive bars, its condiment bars and its store-made breads and dips. Everyone that shops there has a favorite, but the one dip people sigh over the most is Central Market's Love Dip.
Love Dip is a spicy, tomato-cream cheese blend that's actually quite simple to make. Of course, there's a certain flavor profile that's impossible to put your finger on, and Central Market is no fool: they refuse to give away the recipe for this signature of theirs. You have to go to the store and buy it if you want some true Love. After a constant barrage of emails from fellow homesick Texans craving the stuff, a couple of years ago the Houston Chronicle published a recipe it dubbed "Mock Love Dip," only so called because it didn't come from the source. But after one taste, if you're familiar with Love Dip, you'll agree it's a decent facsimile of the original.
Valentine's Day is tomorrow, and while the occasion is known for chocolates and pink foods, why not try some Love Dip as well. As it's spicy and garlicky, it's probably best shared in intimate company with one you love. Of course, some people adore it so much, they've been known to eat a whole carton in one sitting. No matter how you eat it, beware—it could be love at first bite. And if you may be asking, what does Central Market say about Texans, well, I reckon it shows that we hanker for smaller-scale experiences, even if they have to be found under one large roof.
Love dip
- 8 ounces cream cheese, softened
- 1 clove garlic, minced
- 1/4 cup your favorite tomato salsa
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon lemon juice
- Throw all the ingredients in a blender and mix until smooth. Goes well with crackers, bread, tortilla chips, and vegetables.


text:
I started Smacksy as a writing exercise. What I didn't know back then was that this blog world I was jumping into would offer so much more than a place to stack the words. I have made friends here. Through connecting on this site, I've had the privilege of meeting a number of you in person and there are so many others that I hope to some day. Also, I have some memory issues. I have memory holes you could drive a gypsy wagon through (horses and everything). The practice of noticing and writing down the happy bits from my life with my family makes all this stuff real for me. It's a place I can return to and see what happened and meet up with you guys. I like you guys.
Thanks for hanging out here.
Let's keep going.


text:
Jun 09, 2015 | Carpet One Floor & Home
Creating a themed room is one of the most fun projects when it comes to interior design. After all, nothing compares to the feeling of snagging the perfect find to tie your theme together. However, designing themed rooms can be difficult. You don't want to over- or under-do it. While you don't want to overwhelm your room with themed décor, you also don't want visitors to miss the theme of your room entirely. So, whether your room is travel-, beach-, or city-inspired, these tips will allow you to find a happy medium.
1. Think long term.
When choosing a theme, think long term. Will you still love your theme five years from now? Will it still be up to date? If your answer is no, don't go with that theme. Otherwise, make your theme stand the test of time by using colors, shapes, and furniture fixtures to convey it. This is especially true of children's bedrooms. In this Frozen-themed bedroom, Catherine-Lucie Horber used the color pattern, subtle snowflake wallpaper, dramatic headboards, and sparkling chandeliers to create a time-insensitive theme. For more information on this bedroom, read our interview with Catherine-Lucie Horber.
2. Contrast accessories with solids.
Photo credit clockwise from bottom left: BeachwoodPlace.Blogspot.com, Decoholic.org, and BeachBlissLiving.com
It might be tempting to have every element of your room contribute to your theme, but this will saturate your room and make it overwhelming for visitors. Don't be afraid to use neutral bedspreads or solid color couches to complement your accessories like these beach-themed rooms.
3. Use a statement piece.
Photo Credit left to right: Big-Trix.pl, Itsy-Bits-and-Pieces.Blogspot.com
Using a statement piece in your themed room can make your life a lot easier when it comes to designing. Having one standout element in the room makes your theme clear without requiring much else. For color- or pattern-themed rooms, a large area rug makes a great statement.


text:
Images from Mike's Gallery Lost-N-TIme depict things of the past - things abandoned, things left behind. Studying relics of the past evokes a sense of wonder about those who once owned and valued the items. What were their plans and dreams; what were their heartaches and sorrows; what were their plans for the tomorrow that never came? These images serve to remind us that like a vapor, we are here today - gone tomorrow. We come to realize that all to soon we to will make our exit.
In the future, someone will sift through our relics and contemplate who we were and what we left behind. Will we be remembered with gratitude or with contempt?
"If future generations are to remember us with gratitude rather than contempt, we must leave them more than the miracles of technology. We must leave them a glimpse of the world as it was in the beginning, not just after we got through with it." President Lyndon B. Johnson (Signing of the Wilderness Act, 1964)