text:
tag:blogger.com,1999:blog-41834598021726215792018-03-06T15:08:38.766-06:00The Kiefer KitchenDocumenting our quest to eat more meals at home, this blog will hopefully inspire you to dine out in your own kitchen more often!Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-18291963832958738542013-06-05T21:46:00.003-05:002013-06-05T21:47:06.599-05:00Dinner-Beer Pork Chops

Drunken pork chops; beer pork chops; really damn good pork chops; whatever you call them, they are pretty much amazing.

This recipe is a classic in our household. It's nice and basic, but can be easily dressed up with some nice side dishes.

My grandmother contributed this recipe to a women's club cookbook titled "Taste Tempters", and you can tell that it has been a favorite for a while. This specific page of the cookbook has 3 generations worth of cooking stains, along with a small note in cursive handwriting that reads "140 cal each". Now, I am not sure I can vouch that these pork chops contain only 140 calories each, but I can attest that you probably won't care too much about calories while eating these!

The sauce for these chops is made from a magical trio of ingredients that are typically on hand in our house. When you put these ingredients together, they become a fantastic BBQ style sauce that tastes great with or without pork chops. You could also use this sauce for chicken for a slight twist on BBQ chicken.

You do need a little time to make these pork chops. Preparation is fairly quick, but baking requires an hour and a half, so be sure to plan ahead. I have baked the pork chops for less time (45 minutes to an hour) but to really get the rich flavor from the sauce and tender chops, cooking them the full amount of time is the way to go.

Beer Pork Chops

-8 pork chops, not too thin
-1 can beer (2 cans if you have it, c'mon the chef can always use a beer)
-Garlic salt to taste
-Pepper to taste
-1 cup catsup (it says catsup so make sure that is what you get! kidding, kidding..)
-1/3 cup brown sugar
-1/3 cup oil

Preheat oven to 350 degrees.

Season chops and brown in 1/3 cup oil.
Remove and place in (oven-safe) baking dish.

For the sauce:
In a saucepan, bring to boil, beer, catsup and brown sugar. (Heat and stir for a few minutes to combine the ingredients.)

Pour sauce over chops in baking dish. Cover with foil and bake for 1 and a half hours.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-86192328611909837262013-06-01T08:47:00.003-05:002013-06-01T08:48:43.797-05:00A New Chapter for the Kiefer KitchenHello everyone!

Things have been busy for the Kiefers over the last couple years, combine that with an aging computer and you get no blog posts for nearly 2 years!!

Since my last post, we have succeeded in our initial goal which fueled our eating at home--we have purchased a house! The new Kiefer kitchen is more spacious, bright and much more conducive to cooking fabulous foods. We also have a spacious yard that finally allows us to use the grill we got as a wedding gift and the fire pit we received one Christmas. Let me just say that we have been really enjoying the ability to cook outside on something other than a tiny charcoal grill!!

We have been pretty true to our goals of not dining out as much, although we have tried several restaurants in our new neighborhood (look for reviews soon) and have had some excellent food on our travels. I will try to update the blog with lots of posts about the places we have happened upon, we have been lucky to make it to several places in the past year and I would love to share them with you all.

Our goals have also widened to include eating healthier meals and to be more in shape. We've both been on track with that for about a year now. I do still splurge for sweets, but way more moderately than I did before. It has been a good change for our household and we are both feeling great!

On that note, I hope you will enjoy reading the new accounts of the Kiefer Kitchen.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-27911783719923383812011-10-02T09:16:00.005-05:002011-10-02T09:45:31.341-05:00Dinner - Captain Hollywoodland Chicken StripsI have long been a fan of themed restaurants, which should come as no surprise considering they were all the rage during my childhood. I loved them so much, I even had a little graphing paper notebook filled with theme restaurant floor plans and ideas. Yeah, I was kind of a strange child. (To this day, I would love to own a restaurant and if I could only find that darn notebook, I am sure my younger self would have had some great ideas.)

The idea for these chicken strips comes to us from that fantastic early-90s themed restaurant Planet Hollywood. Sadly, the restaurant went through a bit of a rough patch in the late 90s prompting the close of many branches, including the branches I had attended as a kid.

Fast forward to a couple years ago. Matt and I saw Planet Hollywood while vacationing in Las Vegas. I begged to go have the fantastic Cap'n Crunch Chicken Strips (AKA World Famous Chicken Crunch), so we had them alongside two cocktails and a statue from Terminator. The chicken strips were every bit as tasty as I recalled!

I have always wanted to make something similar at home, so I adapted a recipe that included corn flake cereal to instead contain Cap'n Crunch. The cereal gives these chicken strips that same delicious sweet crunch found at Planet Hollywood.

On a side note, if you have heard (as I did) that Cap'n Crunch was being discontinued, I am happy to say that it is just a crazy internet hoax. I hope you make these chicken strips in celebration!

Captain Hollywoodland Chicken Strips

Ingredients:
-1 tablespoon oil
-4-1/2 cups crushed Cap'n Crunch cereal (Crushed it makes about 2-1/2 cups)
-1/2 teaspoon onion powder
-1-1/4 teaspoon salt
-1/2 teaspoon pepper
-1/2 cup flour
-2 pounds boneless, skinless chicken breast tenderloins
-2 eggs, beaten

Preheat oven to 425 degrees. Line large baking pan with foil, brush with oil.

In bowl, combine cereal, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. In separate bowl, combine flour with remaining salt and pepper.

Coat chicken with flour mixture, shaking off excess. Dip into egg, then coat with cereal again. Place on pan.

Bake until golden and cooked through, about 15-20 minutes.Jamiehttp://email@example.com:blogger.com,1999:blog-4183459802172621579.post-53588875996432200262011-10-02T08:56:00.003-05:002011-10-02T09:14:15.800-05:00Dinner - Lasagna Bolognese-StyleMatt and I were looking for a meal that we could make in a decent amount of time. This meal from Rachael Ray was listed as a "30 minute meal", however it does take a bit longer than that...perhaps 45 minutes to an hour! There is a bit of prep to do with this one, for instance: pre-cooking lasagna noodles and chopping onion and garlic.

This is no traditional lasagna, as it is not formed in layers of pasta and meat sauce. Rather, the noodles and meat sauce in this dish are combined then poured into a casserole dish, topped with sauce and cheese and baked.

It was not a bad meal, and afforded us plenty of leftovers. I could see making this again in the future, as an alternative to traditional lasagna.

If you would like a printable version of this recipe, please see this website.

Lasagna Bolognese-Style

Ingredients:
-Salt and Pepper
-1 pound lasagna noodles, broken into irregular pieces
-2 tablespoons olive oil
-1-1/2 pounds ground beef (we used ground turkey)
-1 onion, finely chopped
-2 to 3 cloves garlic, finely chopped
-1 small carrot, finely chopped
-1 sprig rosemary, finely chopped (we used dried rosemary, a teaspoon or so)
-Sprinkle of ground cloves
-1/4 cup tomato paste
-1 cup white wine
-2 cups beef stock
-3 tablespoons butter
-2 rounded tablespoons flour
-2 cups whole milk
-Freshly grated nutmeg, to taste
-Freshly grated parmigiano-reggiano cheese (sub parmesan or romano if desired)

Cook pasta as directed on package until it reaches al dente.

(If you have a dutch oven, use it now! If not, use your normal pot and transfer to a casserole dish below).

Heat the olive oil (about 1 tablespoon) over medium-high heat. Add beef and cook well. Add onion, garlic, carrot, rosemary, cloves, with a dash of salt and pepper. Cook until tender, about 7-8 minutes. Stir in tomato paste for 1 minute, then stir in wine for 1 minute. Stir in stock and simmer a few minutes longer.

Preheat the broiler and position rack in center of the oven. In saucepan, melt butter over med heat. Whisk in flour and milk, then let thicken to coat a spoon. Season with salt, pepper and nutmeg.

Toss pasta with meat sauce and arrange in casserole dish. Pour the sauce over the top evenly. Top with cheese of your choice and broil in the oven to brown the top.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-77809012565613120092011-09-12T16:42:00.004-05:002011-09-12T17:03:05.818-05:00Dinner - Wasabi BeefSorry to leave you all with no new recipes as of late. I am super excited to have my computer up and working again! It has a power cord that sometimes does not charge, but somehow my husband got it to work!! So I am really happy to be back with a lot of new recipes. Hopefully they will all be up within the week.

We've been really pleased with the delicious new dishes we have been trying lately. Everything has been quite tasty, but I wanted to start off with the one that was our favorite. We have actually made this twice since my little hiatus. It is a really good alternative to Beef Stroganoff, and has just a hint of horseradishy kick. It is simply delicious over egg noodles, although Matt did take some for lunch over rice so feel free to choose your favorite!

This recipe comes to us from Penzey's. It was a tear-off recipe card in their retail store a couple months ago, and seeing it influenced me to purchase a small jar of their natural wasabi powder to try this dish. This dish is simple enough to be completed in a half hour or less, and while it says it serves 2, we found that it made enough for 4 meals.

Wasabi Beef

Ingredients:
-8 oz. strip steak (I'll be honest, we go cheap on the meat in the Kiefer Kitchen, so we used 8 oz. of those stir fry beef strips and it worked great! Double the recipe and use a pound of meat for plenty of leftovers)
-1/4 teaspoon powdered ginger (plus a little extra to sprinkle on noodles)
-1/4 teaspoon granulated garlic (plus a little extra to sprinkle on noodles)
-1/4 teaspoon ground pepper
-4 oz. egg noodles, wide or extra wide (we just made the entire bag...and had leftovers)
-2 teaspoons olive oil
-2 teaspoons rice vinegar (found near the Asian foods section, this stuff rocks and we use it a lot)
-1 teaspoon natural wasabi powder
-1 teaspoon water
-2 tablespoons soy sauce
-Salt to taste

Prepare pasta as directed on package.
Wash the meat and pat dry. Rub both sides of beef with the ginger, garlic, and pepper.
Heat a pan over med-high heat. Cook beef until medium (4-5 minutes per side). Remove from the pan and let rest.
Drain noodles and toss with olive oil, a sprinkle of garlic and a sprinkle of ginger. Add rice vinegar and toss to coat.
Mix wasabi powder with water and stir to blend. Mix with the soy sauce.
Add meat to the noodles, drizzle with the wasabi-soy mixture, and toss again to combine and blend flavors.
Salt to taste and serve.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-81309054640170820682011-08-19T09:11:00.005-05:002011-08-19T09:37:36.982-05:00Dessert - Orange Pound CakeI made this recipe a few months ago, as a treat for hula class. My hula teacher is always doing me the favor of bringing some of her fave Hawaiian cookbooks to class for me to borrow. Problem with this is that I always like the cookbooks SO much that I end up purchasing a copy for my own collection!! (Yes, I love Hawaiian cookbooks so much that I somehow own at least 15 different ones.)

This recipe for Orange Pound Cake comes from one of these cookbooks she let me borrow, Cooking With Hawaiian Magic by Lee and Mae Keao. This cookbook has a fantastic variety of foods and desserts, also basic directions on how to do things related to Hawaiian cooking, and even tells you how to grow your very own pineapple! Consider that added to my list of things to do!

The cake has a nice light and delicious flavor, and is spiked with a healthy dose of bourbon! So really, you can't go too wrong with this one. It would be excellent alongside a nice cup of tea, or with your favorite cup of Kona coffee.

The only issue I had with this cake is one of my own accord...fully avoidable. I made this cake in a bit of a rush, so it was removed from the pan before it was cooled fully. Make sure that you cool the cake entirely, otherwise half of it will emerge from the pan crumbly. It was sad, but fortunately cake crumbs taste just as delicious as cake! If you are into making trifles, this cake recipe would also be great as the base for a trifle.

Orange Pound Cake

Ingredients:

Cake:
-1 cup margarine
-2 cups sugar
-5 eggs
-3 cups flour
-3 teaspoons baking powder
-1/4 teaspoon salt
-3/4 cup orange juice (must be fresh, not frozen)
-Grated rind of 1 orange

Glaze:
-1/4 cup margarine
-1/3 cup bourbon
-2/3 cup sugar

Grease and flour a tube pan (I used a Bundt pan and it worked fine). Preheat oven to 350 degrees.
To make the cake, cream the margarine and sugar. Beat in eggs one at a time. Mix dry ingredients together in another bowl, then add to wet batter alternating with orange juice, and ending with orange juice. Add grated rind.
Pour batter into prepared pan and bake in oven for 1 hour. Remove cake from oven.
Prepare the glaze by heating glaze ingredients in a saucepan until sugar is dissolved. Do not let this mixture boil!!
Prick the top of the cake with a fork and pour glaze evenly over the cake. Leave in pan until fully cooled. Enjoy!
Serves 10.
Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-61416325157076398792011-08-12T09:21:00.003-05:002011-08-12T09:51:26.158-05:00Canning - Limelight-Island CurdIf there is one book you should check out regarding canning, it is this delightful Lip Smackin' Jams & Jellies by Amy and David Butler. You may recall me mentioning this book before, in my blog about my first attempt at canning which I used their recipe for Whole Strawberry Jam.

There are several recipes that I have my eye on trying in this book, and I finally got to trying this delicious limelight-island curd. Now, I have never made a "curd" before, and to be quite honest the thought seemed a bit daunting. Let me tell you firsthand, it is pretty easy, the only things you need to worry about are the freshness of the eggs used in the recipe and the amount of time you allow it to cook. If you overheat this one, you could end up with a funky taste due to the eggs. On that note, be sure it does not boil!

You may be wondering what you could do with a lime curd. Well, you could put it on scones, toast, add it to a cream pie, or put it in cupcakes or a cake! I plan/hope to use some of this lime curd in a cupcake recipe I found that normally calls for lemon curd. Or you can just have a spoonful of it as a treat.

To be honest, I had to freeze this stuff immediately as I would have probably eaten a 1/2 cup of it if I kept tasting it! It was just so good! Perhaps it was due to never trying a lime curd before, or maybe this recipe is just really perfect. I'm not sure, but I definitely hope you try this one. It almost reminds me of the filling on those wonderful lemon bars, sweet, citrusy and smooth.

The curd was supposed to have a little coconut flavor as well, but I'm thinking that the coconut milk we used (powdered) doesn't have quite the punch that regular coconut milk does. I hope you decide to try this, and if you do let me know what you think!

Please note that this recipe contains raw eggs! I don't believe this recipe gets quite hot enough to be entirely A-OK. I can't find the FDA warning, but If that makes you squeemish, please either avoid this recipe or locate some sort of pasteurized egg product.

Limelight-Island Curd

Ingredients:
-1 cup sugar
-Grated zest of 1 lime
-1/4 cup fresh lime juice
-1/4 cup fresh lemon juice
-4 whole eggs and 1 extra egg yolk
-10 tablespoons unsalted butter, cut into 1" pieces (I used my go-to salted and it seemed to be fine)
-Pinch of nutmeg (freshly ground hopefully! I need to do a blog post about nutmeg...)
-2 tablespoons coconut milk (we used powdered with added water to make a liquid)

Mix sugar, nutmeg and lime zest together in a bowl.
In non-reactive medium saucepan, add lemon and lime juices, eggs, egg yolk, butter, and sugar mixture. Combine.
Cook over medium heat for 4-5 minutes, stirring constantly.
Add coconut milk and cook until mixture is thickened.
Remove pan from the heat before it starts to boil.
Pour through a sieve into a bowl.
Cover top of curd with plastic wrap and refrigerate.
Alternately: Jar and seal in sterilized jars, but note that the curd will only hold 1 week in the refrigerator or can be frozen for up to 2 months. To use, defrost in refrigerator overnight.
This made approximately 1 pint of curd.
Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-55399008868954071312011-08-12T09:01:00.005-05:002011-08-12T09:17:56.439-05:00Dinner - Summer Vegetable PastaThis recipe took a while for me to convince Matt about. He'll probably disagree on that... but he really doesn't like squash so he didn't want to try this initially. He did enjoy it, which was good!

Basically, this is a great pasta dish for summertime as it uses several items you can pick up fresh from your garden or local farmers market. For ours we used garlic and zucchini from our favorite stands, and basil from our own plant. It is a really simple meal, but definitely showcases the fresh grown delights in a simple fashion.

We ate this pasta dish hot, however it seems as if it would be delicious cold as well. You could probably even take it on a picnic while you savor these last days of summer (I know! I hate to say it...). You could also serve this as a side dish sort of pasta salad.

This was a very easy dish to make and took around 30 minutes from start to finish. Maybe add a few minutes extra to start the pasta water boiling. The flavor is nice and light, coming from the Swiss cheese and garlic. The vegetables add a nice healthy kick and you could probably add any other summer veggies if you'd like.

Recipe comes to us from an old issue of Everyday with Rachael Ray, and if you'd like a nice printable version, please click here!

Summer Vegetable Pasta

Ingredients:
-1 pound corkscrew pasta
-1/4 cup olive oil
-4 cloves garlic, finely chopped
-1/2 cup breadcrumbs
-3 zucchini (about 1 pound), thinly sliced (we used small green and yellow zucchini)
-4 ears corn, kernels scraped off (if you're lazy like us, just dump in a can of corn with the water drained!)
-6 ounces Swiss cheese, shredded
-Salt and pepper (to taste)
-1/4 cup finely chopped fresh basil

Cook pasta and drain, reserving 1 cup of the pasta cooking water. Keep the pot by the oven and throw the pasta in a bowl, covering with tin foil to keep warm.
In small skillet, heat 2 tablespoons olive oil over medium heat. Add half the garlic, cooking until golden, about 30 seconds, then stir in breadcrumbs and remove from heat.
Add 2 tablespoons olive oil to the large pasta pot and heat over medium, adding the remaining garlic. Cook until golden, then add the zucchini and cook, stirring, until crisp-tender (about 5 minutes).
Add corn, cooked pasta and reserved pasta water. Add 1 cup cheese and toss, seasoning with the salt and pepper.
Add remaining cheese and basil into the breadcrumb mixture.
Serve up the pasta, sprinkling each serving with some of the breadcrumb mixture.
Says it serves 4, but the way we made it looks to serve about 6.
Jamiehttp://email@example.com:blogger.com,1999:blog-4183459802172621579.post-15935572502958600182011-08-12T08:35:00.005-05:002011-08-12T08:56:47.440-05:00Side Dish - Buca's Garlic BreadI always really enjoy making copycat recipes at home. There's just something about being able to make a dish that compares to something you have had on a night out. Today's recipe does not disappoint, after recently visiting Buca di Beppo for my sister's birthday.

I can honestly state that this recipe is really close to the original, with the added bonuses of easy preparation, inexpensive ingredients (if you're like me you have them all in your pantry and fridge), and a mere 15 minutes from start to finish. It really is a delicious accompaniment to your favorite pasta or Italian style dish.

This recipe comes from a great book called Top Secret Restaurant Recipes 3 by Todd Wilbur. If you'd like to enjoy a restaurant meal at a fraction of the price, you will love Todd's books. He has several out, including a low-fat version (complete with recipe for Cinnabon rolls!!). The website above is pretty cool too, as it has loads of free restaurant knock off recipes under the "recipes" tab.

Buca's Garlic Bread

Ingredients:
-1 loaf Italian bread (we used a loaf from Sciortino's Bakery here in Milwaukee. Groppi's carries these and lots of other delicious Italian bread!)
-1/2 cup (1 stick) salted butter, softened
-6 cloves garlic, sliced thin
-3 tablespoons grated Parmesan cheese
-2 cups shredded mozzarella cheese(omit if you want plain garlic bread, use this for the cheesy version!)

Preheat oven to 425 degrees.
Slice bread in half through the middle (lengthwise)
Spread half of the butter on the face of each half of the loaf.
Place 3 cloves sliced garlic on each half of bread, covering the entire face of the loaf.
Sprinkle half of the Parmesan over each half.
If you would like a loaf of cheesy garlic bread, sprinkle 1 cup mozzarella on each half of the loaf.
Bake 10-12 minutes on a baking sheet until the top begins to brown. Slice and serve!

*Note: We cut the recipe in half and only used half a loaf of bread. You can use the other half to make it again another day, or for another use.
Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-39764045652204555392011-08-07T17:28:00.005-05:002011-08-07T17:46:36.258-05:00Dinner - Roasted Cauliflower RisottoLet me first apologize for the awful looking photo of this recipe! That being said, be sure you watch the cauliflower and almonds carefully while they are roasting, otherwise, like my photo, you will have pieces that are burnt rather than roasted. Sad.

All in all, this was a decent dish. It could use a protein with it, which would make it an even better side dish than a main course. We enjoyed it alright, and will likely keep this recipe around for a future dinner.

The things that I liked about this recipe were that it uses many things that you already have in your pantry. The items you need to buy for the recipe are relatively inexpensive, and it is a semi-elegant dish. So, if you're looking for a nice side dish to serve, this would fit the bill.

The recipe also did not take very long to make, less than an hour, and it uses the oven for about 15 minutes, so it could be perfectly timed to be finished at the same time as say a chicken breast or steak cooked on the stovetop.

Roasted Cauliflower Risotto
(From the March 2011 issue of the Food Network Magazine)

Ingredients:
-1 head cauliflower, stems chopped and set aside, and florets cup into 1/2 inch pieces
-3 tablespoons olive oil
-Salt and pepper
-1/4 cup sliced almonds
-1/2 medium onion, finely chopped
-1-1/2 cups short-grain Italian rice (we used arborio)
-1 clove garlic, minced
-1/2 cup dry white wine
-3 cups low-sodium chicken broth
-2 tablespoons unsalted butter (I used salted and it tasted fine)
-4 ounces fontina cheese, grated
-1/2 cup roughly chopped fresh parsley

Move oven racks to the upper and lower thirds of the oven. Preheat oven to 475 degrees.
Toss cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in single layer and season with salt and pepper. Roast for 5 minutes on the upper rack. Add almonds and roast until cauliflower is tender, about 15 minutes longer (check after 10 minutes to ensure they don't burn!).
Heat remaining 2 tablespoons olive oil in Dutch oven over high heat. (We don't have a Dutch oven, so I used one of our cooking pots and transferred the contents to a casserole dish to finish baking at the end.) Add onion and cauliflower stems. Cook, stirring, until onion is translucent, about 3 minutes.
Add rice and garlic. Cook, stirring, for another 2 minutes.
Add wine and cook, stirring until evaporated, another 1-2 minutes.
Add broth, 2 cups water, and 1 teaspoon salt.
Cover and bring to a boil.
Transfer the Dutch oven to the lower oven rack and bake until rice is tender, about 15 minutes (this is the point where I transferred the food to the casserole dish. I lowered the temp to about 400 degrees and it seemed to work fine).
Remove rice from oven and add butter, fontina, and parsley, stirring until risotto is creamy, about 1-2 minutes.
Place in serving bowls and top with roasted cauliflower and almonds.Jamiehttp://email@example.com:blogger.com,1999:blog-4183459802172621579.post-47659442929557266712011-08-04T07:36:00.005-05:002011-08-04T08:08:03.960-05:00Canning - Sour Cherry SauceAs of late, I have become completely obsessed with jarring and canning. So far, I have tried five different recipes, as of yet, the four I have tasted have made me want to jar everything I can. The fifth recipe, tomato salsa, requires a 2 week sitting for the flavors to meld. I'm counting down the days!

After I made the strawberry jam, I got an insane craving for those delicious cherry sundaes you can get at the Wisconsin State Fair. So, in honor of the fair opening today, I'll share the recipe so you can get your fix once the fair is all over.

If you've never had one of these cherry sundaes, run yourself over to the Wisconsin Products Pavilion at the fair and spend the $3 or whatever to get the best summer treat. While you're at the Products Pavilion, be sure to get your apple cider, apple cider doughnut, and cranberry cookie. You can tell this is my fave edibles place at the fair.

This cherry sauce is so good, and I think my favorite part of it is that the recipe uses pineapple juice to provide half of the sweetness, cutting down on the amount of sugar needed. The pineapple juice also give the sauce a little extra flavor kick.

While I really enjoy this sauce on ice cream, you can also use it for adding a great cherry taste to many things, for instance: waffles, pancakes, crepes (We tried this! So good!! Thanks Kali!), cheesecake, pie, and even stirred into plain or vanilla yogurt.

The only bad part of this recipe is pitting the cherries, but I enjoyed this task while sitting in front of the television. I don't own a cherry pitter, so I used a medium-sized straw to poke the pits through, and this seemed to work well.

I hope if you decide to try and jar one recipe this year that this will be it! The recipe makes a good amount without requiring an obscene amount of cherries. Also, if you're in the Milwaukee area, the West Allis Farmer's Market has a great cherry vendor who sells the smaller tart cherries for $2.50 a pint (or 2 pints for $4).

Sour Cherry Sauce

Ingredients:
-4 & 1/2 cups fresh or frozen sour cherries, de-stemmed and pitted
-1 & 1/2 cups water
-3/4 cup pineapple juice
-1 cinnamon stick, 4 inches long
-3/4 cup sugar
-3 tablespoons cornstarch
-1/3 cup cold water
-2 tablespoons fresh lemon juice

In a medium non-reactive pot, combine cherries, water, pineapple juice, and cinnamon stick. Place over high heat and bring to a boil. Reduce heat when boil is reached, cover and boil gently for 10 minutes.

Remove cinnamon, then add sugar to cherries. Mix cornstarch with water and add to cherry mixture. Bring to a boil again, then reduce heat and boil gently, uncovered. After 5 minutes, or when clear and thickened, stir in the lemon juice.

Pack into sterilized jars to 1/2 inch from rim. Cover with lids and process in boiling water bath to keep for a year. If you're not using sterilized jars, store in refrigerator up to 3 weeks, or freeze. Enjoy!Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-34875229766026691652011-08-02T09:02:00.002-05:002011-08-02T09:26:21.990-05:00Dinner - Taco Supper SkilletMatt and I had a great, quick meal for dinner last night. It again comes to us from Betty Crocker, that great lady she is. (You can find a printable copy of this recipe here, or see how we altered it below.)

This meal is great because it takes literally 30 minutes to make. It's kind of the no-additives version of Hamburger Helper. Now, don't get me wrong as I LOVE the taste of Hamburger Helper, but there's just something about those seasoning packets and powdered topping packets that kinda grosses me out a bit.

If you, like me, have not had a Hamburger Helper meal in a while, and would like something similar, this meal is perfect! The added vegetables make you feel like you're eating something healthier (OK so there is really nothing that healthy about this dish, I admit it), and you can probably even add more veggies like peppers or even broccoli to this dish.

But let's be honest. This is one of those meals that tastes good and is decent in moderation! You get the nice home cooked flavor, and also the Mexican food craving satisfied all in one meal!

We made this in our skillet with sides, and it worked wonderfully! Just be sure that whatever pan/pot you use has a lid. I think you will enjoy this simple, one dish meal!

Taco Supper Skillet

Ingredients:
-1/2 pound lean ground beef (we used a whole pound...you can also sub ground turkey)
-1 package (1 oz) taco seasoning mix (we used a couple tablespoons of Penzey's Bold Taco Seasoning, and a few dashes of Penzey's Arizona Dreaming)
-2 & 1/4 cups water
-1 & 1/2 cups uncooked wagon wheel pasta (we used shell pasta we had on hand)
-1 & 1/2 cups frozen corn
-1 can (15 oz) kidney, pinto, or black beans, drained and rinsed
-1 medium tomato, chopped (we used one from our tomato plant!! YAY!!)
-1/2 cup sour cream
-1 cup shredded Cheddar cheese
-1 tablespoon chopped fresh chives (we omitted these since we didn't have any!)

In large skillet with sides, cook beef until browned and cooked thoroughly. Drain.
Stir taco seasoning, water, pasta, corn, beans, and tomato into beef.
Heat to boiling. Stir. Reduce heat to medium-low and COVER. Cook 10-15 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed (We used more beef than was called for, so our ratios were a bit off. I had to scoop out some of the liquid to get the correct consistency).
Stir in sour cream and remove from heat.
Sprinkle cheese and chives over the top. Cover and let stand 2-3 minutes or until cheese melts.
Serves 4.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-88189431990080357302011-07-31T09:58:00.003-05:002011-07-31T10:19:15.507-05:00Dinner - Chinese Noodles with Ginger and VegetablesAlright, well now that I have gotten a couple of projects out from under my belt (including organizing all my recipe clippings!) expect to see some new stuff on here soon. I have also been canning like crazy, so there will be some new recipes for that coming up soon as well.

Today's recipe comes from that Newlywed Cookbook. You may remember me talking about this cookbook in the previous entry for Linguine with Clam Sauce. Around the same time, we decided to try this recipe for Chinese Noodles with Ginger and Vegetables. The resulting dish was pretty delicious and did an excellent job of crushing our Chinese take-out craving.

The recipe itself was quite simple, and is great for summer as it is made entirely on the stovetop. You could also probably toss in some cooked chicken, beef, or pork. This recipe can also be made vegetarian by substituting vegetable broth for the chicken broth called for.

It seems quite versatile with the vegetable options being nearly limitless. Feel free to try this with other vegetables typically found in Chinese take-out. It is a great basic dish that lends itself to using up whatever you have on hand!

Chinese Noodles with Ginger and Vegetables

Ingredients:

-1/2 pound Chinese egg noodles (note: these are often sold under the name "mein" and look like spaghetti or fettucine. We found ours in the ethnic aisle near the ramen and canned chop suey.)
-2 teaspoons dark sesame oil
-2 carrots, peeled and cut to small, thin pieces
-1 cup sugar snap peas, ends trimmed
-1 tablespoon minced fresh ginger (we freeze chunks of ginger so it is always on hand! Works great!)
-1 garlic clove, minced
-1 tablespoon soy sauce
-1 tablespoon cornstarch
-2 cups chicken broth (sub vegetable broth for vegetarian version)
-1/2 cup chopped green onions

In large pot, cook egg noodles according to package. Drain and move to a large bowl, covering with foil to maintain warmth.
Heat sesame oil in large nonstick skillet over medium heat. Add vegetables, ginger, garlic, and soy sauce. Saute 3-4 minutes or until vegetables are tender-crisp.
Mix cornstarch into chicken broth and add to skillet. Also add the green onions to the skillet at this time.
Simmer 1 minute or until sauce thickens (note: our sauce did not thicken a lot, but it still tasted good. It was more like a broth.)
Pour sauce over noodles and toss to combine.
Serves 2 (which is kind of a lie as we had enough left over for a few additional servings!).Jamiehttp://email@example.com:blogger.com,1999:blog-4183459802172621579.post-11879207788831999262011-07-21T08:30:00.006-05:002011-07-21T10:05:02.803-05:00Our Trip to Florida!As I have written about in a few recent articles, Matt and I recently returned from a trip to Florida. We had a great time (well until the ride home!), so I wanted to do a little write up about some of the things we enjoyed the most and give you a little rundown of what we did.

We left Milwaukee in a rental car on Sunday. We got a little bit of a late start, so we didn't end up on the road until around 4 or 5 pm. Our plan for the drive was Milwaukee-Chicago-Indianapolis-Nashville-Chattanooga-Atlanta-Orlando. We made the drive in pretty good time.

We stopped a couple times on the way down for food and attractions:

-For dinner, we stopped in the Chicago area at one of our recent favorite destinations: Chef Shangri-La in North Riverside, IL. Chef Shangri-La is a great place, it is a Cantonese restaurant in a polynesian/tiki atmosphere. They offer a full array of delicious meal options and tropical drinks.

Matt and I each got a dinner option, Matt chose the Moo Shu Beef (I think) which he said was sooo delicious, and I chose the Tahitian Mango Passion Chicken, a dish that had a nice fruit tinge from the mango. Matt also ordered a drink, however I skipped it (sad) because I was driving! If you're ever in the area, at least stop in here for a drink, you won't be disappointed!

-We reached Nashville just in time for breakfast! We were double excited that we ended up there at that point in time, since the Pancake Pantry is located there!! If you love pancakes at all (you know I love them), you need to stop at this place at some point.

We visited a few years ago, when I had these delicious chocolate pancakes topped with a chocolate ganache syrup. They were incredible and tasted like someone made me a birthday cake from pancakes. They were probably the best pancakes I ever had.

Our second visit did not disappoint. I got cinnamon-sugar pancakes and Matt got sweet potato pancakes (I think). These came with a delicious cinnamon cream syrup. The syrup was so good I really wish we had the recipe! It was not overly sweet but had a nice cinnamon flavor.

-Another stop was made in Chattanooga to check out the Moon Pie General Store. They had a lot of really cool things at this store, including any variety of Moon Pie you could wish for, and bottled sodas. They also have a full array of vintage themed items, and also any sort of Moon Pie memorabilia you seek.

It's not a bad place to stop, but keep these things in mind... the shop is really narrow with a display table down the center of it, which makes getting around the store really, really difficult. It was fairly crowded when we visited and after about 5 minutes, I needed to leave. We each ended up getting a pie, and they were really tasty! I got the double decker lemon, super delicious!

-In Atlanta, we decided to make a stop at the World of Coca Cola. Apparently they offer a soda tasting, so we decided to check it out. We were short on time, but really interested in re-sampling some of the sodas we had in Japan. Let me just say that we would gladly pay the $16 fee to get into the World of Coca Cola, but in order to get to the soda you have to watch a half hour film, go through 2 museums, and who knows what else. Which, if we had a lot of time at our dispense, would be totally fine!
So we decided to leave and continue on our journey. The parking guys were really nice, and since we decided not to go to the museum, they gave us a free pass out of the structure! Score!

-We stopped in at Lane Southern Orchards on our way to Orlando. They offer a wonderful shop full of fresh produce and souvenirs. They also have a nice little cafe where you can get a full array of foods. We stopped in at the cafe for the famous peach cobbler. They top the piping hot cobbler with your choice of ice cream for a mere dollar more. Matt had his cobbler topped with fresh butter pecan ice cream, and I had mine topped with peach ice cream. So good after a long drive!! We also picked up a large bag of fresh pecans, and some gifts for our parents.

We finally ended up Orlando, pulling in pretty late, around midnight or one on Monday. A word of warning if you decide to drive in Orlando, they have crazy mad tolls!!! We had no idea, and I think we sorta screwed up since we probably overpayed the tolls... but they give you a card and when you get off the tollway you pay a TON of tolls. It's worse than Chicago!! There is another freeway you can take, but it takes a lot more time. So I guess you have to think in terms of time vs. money.

Our first day in Florida, we stopped at (Matt's choice) Jimmy Buffet's Margaritaville. This place actually surprised me, in that the drinks were made well and that the food was actually really good. We started with the conch fritters, which were really good! Kinda like little hushpuppies dotted with hints of seafood. I also had a guava margarita (so good) and a pulled pork sandwich with guava BBQ sauce! Matt had the special, which was a sort of fish (I think Mahi Mahi).

After lunch, we took some time to explore the shops at Universal City Walk. A good thing to note if you're headed there, if you stop for lunch and keep your time within 2 hours, you can get your valet ticket validated prior to 2pm for free parking! All you pay is the valet tip. This was a nice surprise as we were prepared to pay $15 to park.

Matt needed to take care of some rental car stuff, so he headed out to do that. When he returned, he took me to a great record shop, Rock and Roll Heaven. If I had unlimited time and money, I would need to head here again. They have a huge stock of 45 records, full length vinyl, and also a great selection of CDs. I picked up a 45 I'd been looking for, and also a UK import of some girl groups. Score!

We also headed up to Daytona Beach to meet up with some friends who live in Florida (hi Vanessa!). We stopped at some of the shops and stuff there, and it was kind of crazy to see how past its hayday Daytona Beach is. They did have a nice, newer area with shopping and restaurants and also a large outdoor bandshell. We found a nice spot to have some appetizers and drinks there called Mai Tai. (Please pardon the bizarro website for that place!!) The food and drinks were really surprisingly good.

The next stop on our Florida tour was to head down to the Miami/Fort Lauderdale area to get Matt a Cuban sandwich and to get me to the Mai Kai. All I will say about the Mai Kai is it is completely awesome. So awesome that it is getting its own blog post soon.

We stopped at Miami Beach for lunch, and ended up at a nice little cafe serving Brazilian food called Cypo Cafe. The food was extremely delicious, and we also tried something new to us - cashew juice! An interesting flavor, a little sweet and a tad sour all at once. I had a fantastic garlic chicken served with beans and rice. Prices here were reasonable and the food tasted homemade. You can tell that the owner of this shop and his employees are enthusiastic. I hope this place gets load of business because it is the real deal.

We headed down to the beach after lunch, where we got to take a dip in the beautiful warm Florida waters. We saw a sting ray leap out of the water a couple times, which was really pretty cool!! It was nice and really relaxing. After the beach, we headed to find a Cuban sandwich. We found it at a corner restaurant, open air, in Little Havana. Matt enjoyed the sandwich while we each enjoyed a "mojito" which was pretty much margarita mix with rum and a sprig of mint. Odd but oddly refreshing. After this, we headed over to the Mai Kai, which was everything I expected and more!!

Sadly, our trip had to come to an end. We began the drive home on Thursday, with the best intentions to stop and try to visit Matt's brother and some friends in Missouri. We hit a patch of heavy rain about 3 hours south of Atlanta, and the car fishtailed on the freeway, ending up with the rental in the ditch. It was such a bummer end to a great trip, but we were okay so it could have been way way worse.

We decided, at 4am, while in a seedy Knights Inn motel, that the cheapest option, aside from driving home (something we did not want to do after being shaken up from putting the car in the ditch!), was to take the Greyhound bus. Please never take the Greyhound farther than 5 hours. It is incredibly awful and I cannot believe people find this mode of transportation acceptable.

The best part of the ride was from Nashville or Louisville to Indianapolis (I think...I was pretty delirious at the time.). Our driver was absolutely hilarious and attempted to entertain us at various points on the drive. He also went above and beyond to make sure we got on the right bus (there was some confusion about our connection from Indianapolis to Chicago).

We finally got home, on schedule, Saturday afternoon at 2:30pm. About an hour before the rental car should have been back. Needless to say, we won't be taking a road trip again for a while! (Although we did have a great time!)Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-65004349878821825382011-07-21T08:07:00.004-05:002011-07-21T08:28:10.581-05:00Breakfast - Orange Pecan PancakesWe returned from our recent visit to Florida with a nice 5 pound bag of fresh, in-shell pecans and nearly half a bushel of fresh oranges! Naturally, I immediately wanted to make something delicious with these. I decided to use a recipe I found through Betty Crocker for Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup and alter it slightly to fit the nuts and produce I had on hand.

Let me first talk about the pancakes. I have never made oatmeal pancakes before, and these turned out very light and fluffy! They were delicious but definitely soaked up the syrup more than I am used to with pancakes.

As for the syrup, I used the basic recipe above, but substituted an orange for the 2 bananas, and pecans for the walnuts called for. The resulting syrup was delicious! Delicately flavored with a slight tinge of orange, and the pecans added a nice bit of texture to the tender pancakes.

This recipe is a great, simple way to have a nice hearty breakfast. It is fairly quick to make and uses ingredients found in most pantries. I'd even recommend trying your own variation, for example, cherries and almonds!

Oatmeal-Brown Sugar Pancakes with Orange-Pecan Syrup

Ingredients:

For syrup:
-2 tablespoons butter or margarine
-1/4 cup chopped pecans
-1 orange, sliced, sectioned and chopped
-1 cup maple-flavored syrup

For pancakes:
-2 cups Bisquick mix (we used the heart healthy variety and it worked fine!)
-1/2 cup old fashioned or quick-cooking oats
-2 tablespoons brown sugar
-1-1/4 cup milk
-2 eggs

In small saucepan over medium heat, melt the butter. Add pecans and stir until butter begins to brown. Add oranges and stir to mix. Mix in the syrup and reduce heat to low. Cook until warm and keep warm while you make the pancakes.

Heat your favorite pancake griddle/pan until it is ready for cooking pancakes. A good rule of thumb my dad (the pancake master) taught me, is to throw a couple drops of water on the pan. When the drops of water sizzle and jump around on the pan, you know it is the perfect temperature! Be aware that you may need to grease your pan if it is not non-stick! Obviously do this before you heat it!

Mix together pancake ingredients above in a medium sized bowl. When the batter is well blended, spoon a trio of pancakes at a time onto the pan/griddle and cook each side until golden brown. Repeat until batter is gone.

Move pancakes to serving plates and top with a bit of the orange-pecan syrup mixture. Enjoy!Jamiehttp://email@example.com:blogger.com,1999:blog-4183459802172621579.post-38982248303561192212011-07-19T09:30:00.004-05:002011-07-19T09:47:51.141-05:00Side Dish - Fruit PizzaFor Matt's birthday, I decided to whip up one of my personal favorite recipes. This one comes to me from a long time family friend, Pat.

Pat cooks up the most delicious things; aside from fruit pizza, her other specialty are these delicious sugar cookies which (luckily for me!) showed up at probably half the birthday parties I attended throughout my youth, since she would bake them for both her own kids and for me and my sister on occasion too!

We look forward to enjoying fruit pizza whenever we head to her family's house for something special, and I can honestly say that everyone I know who has tried it has LOVED it. There's just something about mixing cookie dough with cream cheese and fruit that makes it taste fantastic.

The other great thing about this recipe is that it is very versatile. You can use whatever kind of fruit fits your fancy, whether it is fresh or canned. You could also probably use frozen fruit after it has been defrosted and drained.

The recipe is also fairly quick to make, with assembly taking part in 3 stages:
-Preparation of the "crust" (most time consuming as you need to wait for the crust to cool)
-Creation and spreading of the cream cheese "sauce"
-Applying the "toppings" of fruit

Be sure to cut the pizza into thin slices so you don't feel guilty when you go back to grab a second or third piece!!

Fruit Pizza

Ingredients:
-1 log refrigerated sugar cookie dough
-1 (8 oz) container Cool Whip
-1 (8 oz) container cream cheese
-Fresh fruit or canned fruit of your choice (I used blueberry, strawberry, kiwi, and banana)

For the glaze:
-1/2 cup sugar
-1/2 cup orange juice
-1/4 cup water
-1 tablespoon corn starch
-2 tablespoons lemon juice

Preheat oven to 350 degrees. Cut sugar cookie dough into 1/8 inch slices and place on round pizza pan, slightly overlapping.
Leave 1/4 inch border around pan.
Bake 5-10 minutes or until golden brown. Let cool.
Blend cream cheese and Cool Whip until smooth and spread over the cookie dough crust. Arrange sliced fruit in any order on top. (I like to make a pretty pattern, but feel free to do this however you want!)
To make the glaze, mix glaze ingredients listed above together, simmer in a small pot until it thickens to a glaze-like consistency, and let cool. Pour cooled glaze over the entire pizza, then put completed pizza into the refrigerator to chill. Enjoy!Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-78216197295648061652011-07-17T10:10:00.004-05:002011-07-17T10:48:58.731-05:00Dessert - Carrot Layer CakeSo we are finally back! We decided on a spur of the minute trip via rental car to Florida, mainly to catch some sun, take a dip in the ocean and visit the famous Mai Kai. For the past week, we've been discovering great things around Florida, and also having some crazy adventures... but more on this later! There's an entire blog article (or 3) waiting to be written on our trip.

The weekend before we left, we celebrated Matt's birthday. I chose the task of making him a birthday cake, so I asked him which sort of cake he would like. After some thinking, he decided on a carrot cake. I've never made a carrot cake from scratch, so it seemed like a great thing to try!

The cake was very easy to make, and could have been very quick to whip up....EXCEPT the carrots that needed to be shredded!! Yes. It was so annoying to shred 3 cups of carrots, by hand! Next kitchen appliance that we need to buy: a food processor that can shred stuff. So, after the carrots were shredded, this cake was really easy to make. You can probably buy those pre-shredded carrots, but this recipe specifically calls for finely shredded carrot.

Topping this cake with a traditional cream cheese frosting was a no-brainer, and since I have a couple favorite cream cheese frosting recipes, I decided to use one of those. I used tinted cream cheese frosting to decorate the cake, and also my Pampered Chef Decorator Bottle Set which made everything SO easy. I was shocked at how easy it was to clean the Pampered Chef set, so I need to recommend this most highly for anyone looking for a basic decorating kit. It is great and so much easier than messing with those piping bags.

On to the recipes! The carrot cake recipe comes from the Better Homes and Gardens New Cookbook which is one of the staples in our kitchen. It has so many great recipes for the basics, and also offers slight variations on the basics. For the carrot cake recipe, they suggest a ginger-carrot cake, which we actually used to make this cake! Basically, all you do is add 2 teaspoons of freshly grated ginger to the egg, carrot and oil mixture below.

The cream cheese frosting recipe comes from Cupcakes! From the Cake Mix Doctor by Anne Byrn. This book is a great addition to any baker's cookbook shelf, as it offers over 100 recipes for cupcakes (which can also be made as regular cakes), and also a weighty chapter on many types of frostings. I have also used this frosting to accompany my favorite red velvet cupcakes, which also happen to be found in this book! Highly recommended.

Cake:

Carrot Layer Cake (with a ginger twist)

Ingredients:
-4 eggs, beaten
-2 cups flour
-2 cups sugar
-2 teaspoons baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-3 cups finely shredded carrot (lightly packed)
-3/4 cup cooking oil
(-2 teaspoons grated fresh ginger, if using)
-Recipe for cream cheese frosting (see below)
-Optional: 1/2 cup chopped pecans for garnish

Grease tw0 9x1-1/2 inch round cake pans (I believe the cake pans I have are 8 inch diameter, and I was able to get 3 round cakes from this size). Line bottoms with a round of waxed paper, grease the paper, and set aside.

Preheat oven to 350 degrees. Beat the eggs in a small bowl, and let stand for 15 to 30 minutes. Mix together flour, sugar, baking powder, cinnamon, salt, and baking soda in a large bowl.

In another bowl, combine eggs, carrot, and oil (and ginger if using). Add egg mixture to flour mixture and combine well. Pour batter into the pans.

Bake 30 to 35 minutes or until toothpick inserted comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans and allow to cool entirely on wire racks.

Fill and frost cake with cream cheese frosting (see below) and sprinkle with pecans (if using). Cover and store in refrigerator up to 3 days.

Frosting:

Cream Cheese Frosting

Ingredients:
-1 (8 oz) package cream cheese (you can also use reduced fat cream cheese, it works well!)
-4 tablespoons (1/2 stick) butter, room temperature
-3 cups powdered sugar
-2 teaspoons pure vanilla extract

This recipe makes about 3 cups of frosting. I doubled it to ensure having enough to frost the layers and the entire outside of the cake. Ended up with about a cup left over.

Combine cream cheese and butter in a large mixing bowl and blend on low speed until combined. Stop machine and add powdered sugar a bit at a time, blending on low until it reaches a nice consistency. Add the vanilla extract and mix. If the frosting seems a bit too thick to properly frost a cake, add a tablespoon or two of milk and mix well.
Frost cake as desired and enjoy!Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-91718417797583602302011-07-08T23:52:00.005-05:002011-07-09T00:20:41.947-05:00Dinner - "Chick-Fil-Ain't" NuggetsI'll admit it. I have a slight love (bordering on obsession) for Chick-Fil-A's super delicious chicken nuggets. This love began when I tried them as a wee lass, back when Milwaukee still had their very own Chick-Fil-A in the Southridge Mall food court.

It was there in that newly-opened, early 90s fountains and pink neon food court, that I had my first bite of those chicken nuggets, with their perfectly fried crunchy yet sweet exterior, and their gloriously tender and meaty interiors. Although they were one of the most perfect fast foods I have (to this day) ever tasted, the Chick-Fil-A nuggets were to be short-lived at the Southridge food court. The restaurant closed sometime in the mid to late 90s if I'm correct.

We've been satisfying our nuggets craving thanks to the Regency Mall location in Racine, but it has become a once in a while treat instead of someplace we can just go whenever.

I came across a recipe for a knock-off Chick-Fil-A chicken sandwich through that great Food Network Magazine. We tried this recipe as nuggets instead of a chicken patty, and man oh man, can I just tell you the knock-off is 98% accurate. Delicious!

Here's the link to the "Chick-Fil-Ain't" recipe, courtesy of the Food Network Magazine. If you're a huge Chick-Fil-A fan, I seriously recommend that you need to try this one. The nuggets turned out great, exactly replicating that famous crunchy outside with the juicy tender center. The deep frying is a bit annoying, but the result is so worth it!! We'll be making these again the next time that Chick-Fil-A craving hits.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-12120253539507955122011-07-03T20:23:00.004-05:002011-07-03T20:46:13.366-05:00Appetizer - "41" Twin Cheese DipMatt and I recently celebrated our second anniversary. Since we love cooking, my parents got us a cooking booklet to accompany our anniversary gift. The booklet is titled "Coca-Cola Refreshing Recipes".

It was funny, as I had flipped through this booklet while we were waiting to check out at the grocery store a few weeks ago, and it had many yummy looking recipes! Of course, they all either contain Coca-Cola or go well alongside a tasty glass of Coca-Cola! (The booklet should be on newsstands through August if you're interested in nabbing a copy.)

One recipe in particular stuck out to me as being possibly perfect for sharing as a party appetizer. We're headed to a 4th of July party at the home of some friends (Hi Tammy and Shawn!), so I decided it would be a perfect time to try this dip. It has many nice rich flavors in it, and the secret mystery ingredient - Coca-Cola!

I decided to slightly alter the recipe's original name ("Twin Cheese Dip") in homage to the drive-in theater we'd go as kids. This stuff is so good, it could replace that fake yellow cheese sauce on the nachos they sold there.

The dip turned out wonderfully, and I think it will be added to our permanent recipe collection. It was a snap to make, makes a TON, and contains many ingredients that we already had in our pantry and fridge. It also came together in about 15 minutes, so easy! I would recommend this for anyone looking for a quick and tasty appetizer. Hope everyone at the party tomorrow enjoys it!

41 Twin Cheese Dip

Ingredients:
-12 oz (about 3/4 pound) shredded sharp Cheddar, grated
-4 oz Roquefort cheese (we used blue cheese which is apparently very similar), crumbled
-1 clove garlic
-3/4 cup Coca-Cola
-2 tablespoons margarine, softened
-1 tablespoon grated onion (we used reconstituted dried minced onion from Penzey's)
-1-1/2 teaspoons Worcestershire sauce
-1 teaspoon dry mustard
-1/4 teaspoon salt
-1/8 teaspoon hot pepper sauce (we used Sriracha)

Mix cheeses in mixing bowl. Put garlic through a garlic press and add to bowl. Add 1/2 cup of the Coca-Cola and the remaining ingredients. Mix to combine.

Use a food processor or blender to combine, gradually adding the remaining 1/4 cup Coca-Cola. Process until fairly smooth and fluffy. Chill overnight and serve with crackers or raw vegetables.
Makes 3 cups.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-85942882420786899242011-07-01T22:00:00.007-05:002011-07-01T22:31:01.719-05:00Canning - Whole Strawberry JamSo I decided to begin canning with this recipe for strawberry jam. I had wanted to try my hand at canning for the past couple years, but never got around to it, thinking it was complicated and would involve way too much of a time commitment. While I will admit that it did take a bit of time to complete the process, it was nowhere near as complex as I had imagined!

Keep in mind, I had the bare essentials for my first canning, a simple kit from one of the large canning companies, and no rack for our large stockpot! Instead of a rack, I flipped one of our pie tins upside down and placed it in the bottom of the pot.

Let me just say that I do not recommend this method, and you better believe I totally picked up a genuine canning rack/jar lifter while we were at the grocery store today!! Thanks to this, I think the next canning project will be smooth as silk!

To can/jar items easily, optimally you would want the following items:
-Large stockpot
-A set of basic tools (This set looks amazing but you can get a decent starter kit at Target as well! Our local Target had an entire display of canning stuff.) My favorite tool from the kit I bought was a stick with a magnetic end for easily removing the lids from the hot water bath! Great idea.
-A set of canning jars, generally you will find these are made by Ball or Kerr (Can't find a good website for Kerr, sorry!)
-Another good sized stockpot to be used for making the item to be jarred
-A wire rack or jar lifter to remove the jars

I am probably forgetting some stuff you need, but feel free to read up on canning if you're going to undertake this sort of project. It definitely helps if you have instructions and read them through a few times. The book I used for reference (both for this specific recipe and for my canning instructions) was Lip Smackin' Jams & Jellies by Amy and David Butler. It is a nice book that not only gives you great recipes and instructions, but also great ideas for wrapping the jars to give as gifts! (Sorry, we just spoiled what everyone is getting for the holidays!)

This particular strawberry jam is pretty good, but a bit sugary for my tastes. I think next time I would try another recipe or attempt to lessen the sugar. It is a great jam for spreading on your morning toast, and would probably be really good spooned over ice cream or waffles. For a first attempt it was a nice basic recipe that is pretty easy.

I also want to add that the strawberries you find at the farmers market are perfect for this! They are a little tart and smaller than the berries found in the grocery store, but they have a super fresh taste that just screams summer!

Whole Strawberry Jam

Ingredients:
-4 cups strawberries
-4 cups sugar
-2 tablespoons lemon juice

Wash the strawberries, then hull and measure into medium sized non-reactive pot. Mix sugar into the pot with the strawberries. Place pot over low heat and mix to combine until juices are released. Raise temperature and stop stirring. Allow to boil for 15 minutes. Be sure to watch carefully and adjust heat as necessary to prevent boiling over. Do not stir, but drag wooden spoon across bottom of pan to prevent sticking. After 15 minutes mixture should be set. Pour lemon juice over berries and let cool. When cool, stir the juice in, pour into sterilized jars and seal according to jar maker's instructions.
Makes 4-5 cups, or enough to fill 4-8 oz jars.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-76165393840973578342011-06-23T08:33:00.004-05:002011-06-23T08:57:22.822-05:00Snack - Baked Kale ChipsI heard of these kale chips a month or so ago. The recipe is currently circulating many blogs and food websites, and it is an interesting recipe simply because it claims to take something healthy and make it into something that resembles chips.

This was my first foray into eating kale, and it really was not that bad! These "chips" came out crispy, and sort of reminded me of nori (Japanese seaweed sheets) that you find in sushi. It really had that same crispiness to it, with the slight vegetable flavor.

The chips were fairly easy to put together, but they do require a bit of prep work including washing the kale and making sure it is thoroughly dry. If the kale is not dried properly, it will not crisp up and will steam instead. All the recipes I saw for this recommended giving the kale a whirl in a salad spinner, but since I don't own a salad spinner, I opted to sandwich the kale between two sheets of paper towel and press the water off the leaves. It seemed to work fairly well.

Now, I am not sure quite how healthy these remain, but you use olive oil to crisp the chips up, so I guess the oil is somewhat healthy. The chips are quite fragile, so don't expect to be able to scoop up salsa or anything!

Baked Kale Chips

Ingredients:
-1 bunch of kale (I think it was a good 3 cups or so?)
-1-2 tablespoons olive oil (I used nearly 2, but would use less next time. A little goes a long way!)
-Sea salt, kosher salt, or desired seasoning (I used 4S salt seasoning from Penzey's)

Preheat oven to 350 degrees.
Prepare a baking sheet or two by lining with parchment paper.
Wash and thoroughly dry kale (see notes above in blog). Tear kale into small pieces, removing tough stems.
Place torn kale in a bowl and add tablespoons of olive oil (start with one, if you need more add it), mixing evenly with your hands to coat all the kale. Do not season yet!!
Move kale to the baking sheets, spreading in an even layer. Try not to overlap leaves.
Bake for 12-20 minutes, until crisp. Check after 12 minutes, then add minutes as needed. Mine took about 14 minutes. The leaves will be paper-thin and will crunch when touched. Be sure to remove the kale before it begins to brown!! Once it turns brown it will taste icky.
Remove from oven and sprinkle with your salt and/or seasoning.
*Be sure to make these the same day you plan to use them. Like salad, they do not keep very well.Jamiehttp://email@example.com:blogger.com,1999:blog-4183459802172621579.post-15489287021498634752011-06-23T08:12:00.004-05:002011-06-23T08:31:51.994-05:00Dessert - Snickerdoodle BarsEvery year, I make my dad and Matt's stepdad some treats for father's day. This year, I attempted to make this Pretzel and Beer pie but it didn't turn out exactly as I envisioned. So, on father's day, I decided to make something else for the dads to give along with the pie. I needed a quick recipe that could be ready in under an hour and a half.

I again flipped through one of my Betty Crocker recipe card booklets and found this fantastic recipe for Snickerdoodle Bars. The bars taste almost like a cinnamon roll, especially since they are topped with a deliciously simple glaze icing. This recipe is definitely a keeper, and something we will make time and again. It is simple, takes basic ingredients, requires one pan for baking, and makes a nice number of servings!

So without further ado, here is the recipe for these tasty little guys! If you'd like a more printer friendly recipe, I will direct you to the Betty Crocker website for the Snickerdoodle Bars recipe.

Snickerdoodle Bars

Ingredients:
-2-1/3 cups flour
-1-1/4 teaspoons baking powder
-1/2 teaspoon salt
-3/4 cup butter or margarine, softened
-1-1/4 cups sugar
-1/2 cup packed brown sugar
-3 eggs
-1 teaspoon vanilla

Cinnamon Filling:
-1 tablespoon sugar
-1 tablespoon cinnamon

Glaze:
-1 cup powdered sugar
-1 to 2 tablespoons milk
-1/4 teaspoon vanilla

Preheat oven to 350 degrees. Grease bottom only of 9x13 pan.
Combine flour, baking powder, and salt in small bowl. Set aside.
In large bowl, cream butter with electric mixer. Add sugars. Gradually add eggs and vanilla in sugar mixture until well mixed.
Beat in dry ingredients until combined.
Spoon half the batter into the pan. Spread evenly and sprinkle evenly with cinnamon-sugar mixture.
Plop teaspoons of remaining batter over the cinnamon-sugar mixture, placing evenly over entire pan.
Bake 20-25 minutes or until golden brown and toothpick inserted comes out clean. Cool completely, about 1 hour.
Stir together glaze ingredients in small bowl. When it is smooth/thin enough to drizzle, drizzle over the bars.
Makes 24 servings.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-61019299522437663332011-06-22T20:52:00.002-05:002011-06-22T21:17:21.399-05:00Dinner - Linguine with White Clam SauceThe linguine with white clam sauce recipe comes from a great cookbook that Matt and I got for our wedding, called (appropriately) The Newlywed Cookbook by Robin Miller. I'll be honest, I was apprehensive to reference this cookbook frequently because it seemed that each recipe needed a ton of ingredients.

The other day I decided to flip through it again, and I was pleasantly surprised! The recipes seem to have lots of ingredients, but most of them are pantry staples, things you have on hand, or things that are inexpensive to purchase.

I've always been a fan of clams in things like clam chowder, but have never really tried to cook with them. This recipe sounded intriguing enough to try, however I was a bit worried about the cost of purchasing clams. I am happy to note that you can purchase canned clams for under $2 a can, not bad for a good source of protein!

This meal is also great because although the book says it serves four, we have already gotten five servings from it and I believe there are still one or two more in the fridge. You really get a lot of bang for your buck on this meal. The only thing I messed up was the type of pasta. I totally flaked on putting linguine on our shopping list, so we ended up using some angel hair pasta we had on hand. It still turned out well, just a little different than I expected. Also, the "white sauce" isn't quite what you'd expect as it's more of a light wine sauce. Very tasty and light.

Linguine with White Clam Sauce

Ingredients:
-12 ounces uncooked linguine (or if you're forgetful like me, another stringy sort of pasta)
-2 teaspoons olive oil
-1 small onion, chopped (about 1/2 cup)
-2 garlic cloves, minced
-2 (10 oz.) cans whole baby clams, drained (we used 1 whole baby clams and 1 chopped clams)
-1 teaspoon dried oregano
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-8 ounces bottled clam juice (gross sounding, I know! Just go with it!)
-1/2 cup chicken broth
-1/2 cup dry white wine or vermouth
-1/4 cup grated Parmesan or Romano cheese
-1/4 cup fresh Italian parsley leaves, chopped (optional. We skipped these.)

Cook pasta according to package and drain, placing noodles in a bowl covered with foil to keep warm.
Heat oil in nonstick skillet with sides over med-heat. Add onion and garlic, saute until tender. Add clams and saute about 2 minutes.
Add spices and stir to coat. Add liquids and bring mixture to a boil. Reduce heat and simmer 5 minutes. Stir in cheese and simmer until cheese melts (about 1 minute).
Pour clam sauce over pasta and toss. Garnish as desired with parsley or with additional shredded cheese.Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-17672968871309316532011-06-22T20:24:00.004-05:002011-06-22T20:44:43.359-05:00Dinner - Summer Salad with Asiago, Pears and CashewsLately I have been trying to eat a bit more healthy. Well, in so far as eating more fresh stuff I guess you could say. Matt and I were pretty proud on our last shopping trip, as we only grabbed two or three items from the inside of the store, while everything else came from the non-processed/ non-prepared areas!!

Now don't think that the Kiefer Kitchen is getting all healthy on you. Just looking for a few good recipes that will help us lighten up this summer.

Salad has never been something I really enjoyed eating. It just really reminds me of eating just a bunch of leaves on a plate. Matt always says I'm probably the only girl he knows that doesn't like salad (well, my sister doesn't either, so I guess that makes two). I've been trying to get past that, since what adult doesn't eat salad?! Well I am sure there are some aside from me, but...

The start of my transformation to being someone who can tolerate salad came in the form of a deliciously sweet salad from Joey Buona's here in downtown Milwaukee. This particular salad, the Tuscan Harvest salad, contains a delicious combination of mixed greens, cranberries, apples, candied pecans, bleu cheese and is all topped with a sweet sort of raspberry vinaigrette dressing.

Of course, we all know that I like this salad simply because it is sweet and has candied things and fruit in it.

I found the recipe for this salad via Betty Crocker, in that fantastic little recipe card magazine I am always raving about. This recipe comes from last summer's issue which is packed full of delicious summery recipes. You can find a nice version (aka printable) of this recipe by clicking here.

This salad recipe gets the thumbs up from us, although if you make it, be sure to eat it all up as we tried to have leftovers the following day and it was a bad idea. The dressing recipe made plenty, was basic, simple to make, and it would be perfect on plain ol' mixed greens too.

Summer Salad with Asiago, Pears and Cashews

Ingredients:
Dressing:
-1/4 cup olive oil
-1 tablespoon balsamic vinegar
-2 teaspoons honey
-1/2 teaspoon Dijon Mustard (we used stone ground mustard we had on hand)
-1/8 teaspoon salt
-1/8 teaspoon pepper

Salad:
-1 bag (5 oz.) mixed spring greens
-1/2 cup shaved Asiago cheese
-1 medium ripe pear, thinly sliced (we used a bartlett)
-1/2 cup cashew halves and pieces

Shake dressing ingredients in a small jar with tight-fitting lid.

In medium bowl, toss salad with dressing and arrange on serving tray.
Top with cheese, pear slices and cashews.
Serve immediately (they're not kidding!).Jamiehttp://firstname.lastname@example.com:blogger.com,1999:blog-4183459802172621579.post-27606745565335629632011-06-21T09:26:00.001-05:002011-06-21T09:28:30.165-05:00New post at blogcritics!Hey! I have a bunch (okay so 3) new recipes to post up here sometime in the next two days!

In the meantime, why don't you check out the newest article from the Kiefer Kitchen (it's all about beer! In specific, a beer and pretzel pie!) over at blogcritics.org? You can find it by clicking here! Enjoy.Jamiehttp://email@example.com


text:
Was not only about slavery. No, it was more about the labor of free people versus that of slaves. For it is impossible for the labor by those that are free to compete with those that are slaves. Much as like what we see today. For our industry here in the United States cannot compete against the use of, what can rightfully be considered as "slave" labor, in foreign countries.
The founders knew that there would always be articles or merchandise which would need to be imported into the United States. And, they wisely provided for it in our Constitution. That for the good of the "general welfare", foreign articles and merchandise would have a duty or import tax imposed which would make imported goods competitively balance with those that were of domestic manufacture.
These unfair trade practices must be corrected immediately. Or our nation will sink down even further into the abyss than we are already. Our survival as a nation absolutely depends upon it.

subset: commoncrawl


text:
Hi guys,
I have a quick quesion, not sure if this is the right place. I have been writing a small network utility app but have come accross a snag. using InetAddress.getByName(host).isReachable(timeout) works for internal network addresses but as soon as I try to access anywhere on the net ie google.com I get no reply.
I have INTERNET permission set in the manifest.
Anyone have any ideas?


text:
Note that I'm holding the chart in front of my entire midsection.
Irony: the opposite of what's expected.
This time, I completed the Lean version of the workout, the combination of exercise routines that would make me sleek and firm and thin.
Irony: in completing P 90 X Lean, I am the chunkiest I've ever been. Hence the chart over almost my entire body.
The plan: to go back to more cardio, some yoga, and my own weight training and ab routine. Oh, and one more thing: Suck it, Tony Horton. I brought it and got nothing back except for soreness and a little devastation. Bring your ass over here and come play in my house. I'll have you crying, sucka. Man, there's nothing like bitterness to ignite a little motivation.


text:
Welcome to the St. George Orthodox Military Association's Blog Page! January 18, 2010Posted by stgeorgeoma in Uncategorized.
Tags: Association, Christian, Eastern, George, Military, Orthodox, Saint, SGOMA, Troops, US, USA, Welcome
Welcome to the St. George Orthodox Military Association (SGOMA) Blog Page!
The main goal of this Blog page if to offer our Orthodox Troops in the U.S. Armed Services a place to blog, learn more about the Holy Orthodox Church, discuses issues related to being Orthodox and serving our Country, and a place to reach out to other Orthodoxs.
We hope to have regular Blog contributions from out Orthodox Chaplains on various issues related to our Orthodox Troops: being Orthodox in the Military, Major Feast Days, Military Family Issues, Prayer on Deployment, Military Saints, conversations with troops about their experiences being Orthodox in the military, or many other similar topics.
So some of you may be asking yourselves…."What is the St. George Orthodox Military Association all about?"
Briefly, the SGOMA was founded on October 20th, 2009, on the feast day of Holy Great Martyr Artemius (military saint). The SGOMA is a Pan-Orthodox group designed for the spiritual support, assistance, and growth of the Eastern Orthodox Christian men and women serving in the United States Armed Services around the World.
The SGOMA received official recognition and a Hierarchical Blessing from His Grace, Bishop Daniel, of the Ukrainian Orthodox Church of the USA (a member jurisdiction of SCOBA) on December 23rd, 2009. Bishop Daniel has a very deep interest in the well being of the Orthodox Men & Women serving in the US Armed Services. Bishop Daniel spent several years as a US Army Reserve Orthodox Chaplain until his elevation to the episcopate.
The Mission Statement of the SGOMA is:
"To find new opportunities to support and assist our Orthodox Military Members serving in the US Armed Forces Stateside and around the World, because the spiritual wellness of our Orthodox Troops matter."
We invite you to learn more about the SGOMA by visiting our website located at: www.orthodoxmilitary.org
We hope you will come back to our Blog site on a regular basis and will leave your comments and questions about the various topics we Blog about.
Sincerely yours in Christ,
-The SGOMA Staff
No comments yet — be the first.


text:
Australian Bureau of Statistics: Marriages and Divorces in 2013
On 26 November 2014, the Australian Bureau of Statistics (ABS) published data and information about marriages registered and divorces granted in Australia in 2013.
Although the resident population of Australia increased by 407,027 from 2012 to 2013, the number of people choosing to marry continues to decrease. Of the people who married in 2013, 76.6% of couples lived together prior to marriage (a 1% decrease from 2012).
The decline in the number of divorces granted in Australia continued in 2013. The crude divorce rate in 2013 was approximately 2.1 divorces per 1,000 estimated residents in Australia, a decrease from 2.2 divorces per 1.000 estimated residents in Australia in 2012.
The key points in the ABS findings:-
- The number of marriages in Australia decreased in 2013 by 3.5% (118,982 marriages registered, 4,282 less than in 2012).
- 81.3% of brides and 79.7% of grooms had not been married before.
- The median age at marriage was 31.5 years for males and 29.5 years for females, an increase of 0.1 years for both males and females since 2012.
- The trend of civil celebrants overseeing the majority of marriages continues, with 72.5% of all marriages conducted by a civil celebrant.
- The number of divorces decreased by 4.6% (49,917 divorces granted in 2013, a decrease of 2,279 from 2012).
- Joint applications for divorce continued to be the highest applicant type for the fourth year in a row, with 19,625 divorces granted from joint applications, compared with 15,684 from female applicants and 12,329 from male applicants.
- The median age at divorce was 44.8 years for males and 42.2 years for females, an increase of 0.2 years for males and 0.4 years for females in 2012.
- The median duration from marriage to divorce was 12.1 years, slightly less than in 2012.
- Divorces involving children decreased by 1.4%, with 41,747 applications involving children, compared to 44,834 in 2012.
- The average number of children per divorce involving children was 1.8.
Source: Australian Bureau of Statistics – Marriages and Divorces
If we can assist with your family law matter please do not hesitate to contact us for an appointment with a solicitor.Tags: Divorce, Marriage
Recent news
- Valuation Disputes 24 April 2018
- Barnaby's Benched! 08 March 2018
- Rules of the Court cannot be instruments of injustice 07 March 2018
- Reach agreement and formalise your settlement before something happens 19 February 2018
- Practice Management Hearings 01 February 2018
Contact us on
07 3254 0367
for a free 15 mins
phone consultation


text:
journalist resume template
Sample Cover Letter For High School Student Resume Sample Letter College Application Resume Cover Letter Pdf Cover Letters For College Graduate HttpWww Resumecareer Info Accomplishment Resume Statements Career Achievements Examples Sample Summary Accomplishments Marketing Communications Strategist Best Free Home Design Public Relations Executive Resume Example Executive Resume The Employer Wants To Know About Your Transferable Skills Relevant Experiences Qualifications Key Achievements And Anything Special About You Th The Employer Wants To Know About Your Transferable Skills Example Of Letter Asking Application Form HttpResumesdesign ComExampleOfLetterAskingApplicationForm Free Resume Sample Free Example Of Letter Asking Application Form HttpResumesdesign Marketing Manager Resume Sample Marketing Manager Resume Sample Which Can Provide You With The Assistance Resume Samples ResumeS On Journalist Resume Examples Journalist Resume Examples Creative Resume Design Templates Word Insurance Appraiser Resume Examples HttpWww Resumecareer InfoInsurance Freelance Online Print Journalist Resume Example Resumes
Related journalist resume template
DISCLAIMER: All images found here are believed to be in the "public domain". All of the images displayed are of unknown origin. We do not intend to infringe any legitimate intellectual right, artistic rights or copyright. If you are the rightful owner of any of the pictures/wallpapers posted here, and you do not want it to be displayed or if you require a suitable credit, then please contact us and we will immediately do whatever is needed either for the image to be removed or provide credit where it is due. All the content of this site are free of charge and therefore we do not gain any financial benefit from the display or downloads of any images/wallpaper.


text:
英國留學ELS/Atlantic Town is a fantastic Centre which I really recommend. Teachers here are pretty good. They can help you with what ever you would like. The main matter is Additionally they care about your daily life and take a look at their most effective for yourself.
Currently being situated in the South Coast Simple on the foot of the South Downs, several of the undeveloped land in the north with the borough is proposed to form Component of the South Downs National Park.[twenty five] The west from the borough has some historical woodland at Titnore Wooden.[26] The development together the coastal strip is interrupted by strategic gaps for the borough boundaries while in the east and west, Every hole slipping largely outside the house the borough boundaries.[27] The southwest on the borough consists of part of the Goring Hole, a safeguarded area of fields and woodland involving Goring and Ferring.
?�With EF, I acquired wholly in another way than in my dwelling state And that i come to feel entirely well prepared for my potential occupation.??Older nearby people sometimes assert which the title of Worthing is derived from a organic annual phenomenon. Seaweed beds off nearby Bognor Regis are ripped up by summer storms and prevailing Atlantic currents deposit it over the Beach front.
Use within July to start at September 2015. Be sure to be reminded that destinations are really constrained in some colleges. Do talk to our instruction consultants without delay to stop disappointment!
twelfth-century church architecture in Cheshire.[48] With the intersection of the previous Roman roads is Chester Cross, for the north of that's the compact church of St Peter's which is in use as an ecumenical centre.[forty nine] Other church buildings are now redundant and have other makes use of; St Michael's in Bridge Avenue is usually a heritage centre,[50] St Mary-on-the-Hill is an educational centre,[fifty one] and Holy Trinity now functions given that the Guildhall.[52] Other notable structures include things like the preserved shot tower, the best structure in Chester.[53] and *St Thomas of Canterbury Church[fifty four]
For 3 times in 1970 a subject about the outskirts of Worthing was the location of your Phun Town new music Competition, the united kingdom's to start with significant-scale no cost new music Competition.[a hundred and sixty]
Immerse your self in the area Life style and familiarize by yourself with tradition and customs with EF Homestay accommodation. Each EF College Preparing Overseas college offers the chance to Stay by using a host loved ones, the majority of whom have hosted learners for quite some time. Pupils value the welcoming environment that residing in a household residence more info offers.
Enhance your experience abroad by dwelling with people today from all around the earth in one of our EF Residences. These are located on or nearby the campus, and provide you with a social environment that permits you to practise website your new language capabilities with classmates everyday. EF Residences have on-internet site EF Home Directors to make certain your ease check here and comfort and security, in addition to laundry facilities, common rooms and game titles spots.
He had a trademark of twisted chimney stacks, lots of that may be found around the buildings in the town centre.
My son is 15 many years previous and as with other kids his age, addicted to contemporary technologies, however because I found Heartland, we appreciate absolutely nothing greater than sitting down in the evening and looking at a handful of episodes to be a relatives, a thing that I question no other PG-rated demonstrate could have attained. I'd suggest Heartland to Everybody of all ages who would like to enjoy a heartwarming tv demonstrate that delivers its stories to lifestyle.
For those who signed in to your account to check your eligibility, click ??Continue.??You won?�t get a personal reference code. You don?�t want one particular.|With absolutely free airport get and fall off, laundry service, room cleaned every day, cooking services and utilization of swimming pool it is possible to delight in a comfortable, Beach front vacation resort Way of living when you have finished studying for your day.|Chester's principal industries are actually the support industries comprising tourism, retail, community administration and fiscal expert services. Quite a few domestic and Intercontinental holidaymakers stop by to view the city's landmarks and heritage with a complementary benefit to resorts and eating places.|There are a number of voluntary and Neighborhood groups active within the town ranging from little volunteer-led groups to big nicely set up charities. There's a Council for Voluntary Support as well as a Volunteer Centre funded through the neighborhood authority to help voluntary motion.|Historians have speculated that the cottages, examples of which might be in Albert Put, Warwick Spot and somewhere else, may possibly are already created by regional fishermen who utilised their boats being a basis for the design.[82]}
Because 1992, we are actually supplying small children and youngsters with the chance to appreciate the final word in language research programmes in France, Switzerland, England, Spain, Canada and China - identifying a number of the state's most gorgeous web pages; sampling neighborhood meals; widening their cultural horizons; Placing their language techniques to every day use; taking part in fascinating things to do and sports; and building new friends from worldwide - all underneath the professional direction of caring gurus.
Chester played a major portion in the commercial Revolution which commenced from the North West of England during the latter part of the 18th century. The city village of Newtown, located north east of the city and bounded from the Shropshire click here Union Canal was in the really heart of this market.
The Worthing Competition is held in the last two months Each and every July with open up-air concert events while in the town centre as well as a fairground along the town's promenade. Brand??Award operate by Reader?�s Digest, beneath the overseas instruction centre class. The award is based votes by readers of Reader?�s Digest and most of the people, which demonstrates that We've got steadily constructed up a good standing while in the thoughts of the general public and it?�s anything very encouraging to us!|As being the family struggles to cope with modern 英國打工遊學adjustments for the ranch, Amy realizes she will have to reclaim her "Miracle Woman" standing and 英國遊學deal with 英國留學 her function with horses.|Chester Golf Club is close to the banking companies in the Dee, and you will discover 英國遊學various private golf 英國留學programs close to the英國留學 town, in addition to a 9-hole municipal system at Westminster Park.}}


text:
Main Floor Master Bedroom built by BLVD Builders. Inventory home ready to move in December 2017! Maintenance free living, pool, basketball, playground & trails. This central unit offers an open floor plan, three bedrooms, study/loft, four baths & a full unfinished basement with rough-in plumbing and a tankless water heater. Relax & enjoy the outdoors from the comfort of your patio that includes a seating area & space for a grill. Slab granite in the kitchen, stainless steel kitchen appliance package. One car detached garage. Fireplace located in the family room. $4,500 Earnest Money is due at time of contract. Pictures are representational only of the floor plan - design features will vary. Must use Preferred Lender or cash to close at $333,230. Price without Preferred Lender is $339,540.
The content relating to real estate for sale in this Web site comes in part from the Internet Data eXchange (IDX) program of METROLIST, INC., DBA RECOLORADO®. Real estate listings held by brokers other than RE/MAX Alliance are marked with the IDX Logo. This information is being provided for the consumers' personal, non-commercial use and may not be used for any other purpose. All information subject to change and should be independently verified. [more]
Copyright © 2018 IDX. All rights reserved. Information deemed reliable but is not guaranteed.


text:
Personalised Father of the Bride Handkerchief Customised Personalized Customized Printed Wedding Gift Favor
Thank you for viewing our personalised handkerchief - a unique gift and a keepsake one will always treasure. The handkerchief itself is 100% cotton and will be printed as per the image above and can be customised with your details. If you would like


text: Day 160 – Wed 8 Feb – I was woken by Claire at 9.30 as she arrived at the hospital. It had been a disturbed night and Phoebe up numerous times. She'd managed to pull the feeding tube out too. I managed to get to see 3 folk during the day and dish out some jobs for Donald to do. Claire came back for parents evening so I was at the hospital for 3.30. Phoebe was in good form but still not eating or drinking enough so back went in the feeding tube. She slept for a couple of hours from 6.30 but then was woken by the nurses and didn't go back to sleep till half past midnight at which I was just at the brink of losing it! However she is in better form and was very happy staying awake. I'm ahead of where I normally am for Sunday! hooray


text:
Ikeda-machi Hotel Accommodation
Search 20 hotels in Ikeda-machi
When are you visiting Ikeda-machi?
Collect 10 nights, get 1 reward night
And look out for Secret Prices on selected hotels
Where to stay in Ikeda-machi
Ikeda-machi overviewIkeda-machi is an inviting destination that has something for everyone. Ikeda-machi might not have well-known attractions within the city, but you won't need to venture far to find top places to visit like Daio Wasabi Farm. You won't want to miss sights in the surrounding area like Azumino Chihiro Art Museum and Nishina Shinmei Shrine.
Where to stay in Ikeda-machiA welcoming city, Ikeda-machi offers a variety of hotels and other lodging choices. You can shop as many as 128 deals for Ikeda-machi accommodations on Hotels.com, some with discounts of up to 40%. We have room prices as low as 21 USD per night and here's a breakdown of hotels by star rating in Ikeda-machi as well as in the surrounding area:
- • 4 5-star hotels from 240 USD per night
- • 69 4-star hotels from 61 USD per night
- • 233 3-star hotels from 41 USD per night
- • 12 2-star hotels from 22 USD per night
What to see around Ikeda-machiHere are some recommended places to see in the surrounding area:
- • Daio Wasabi Farm (5.6 mi/8.9 km from the city center)
- • Azumino Chihiro Art Museum (2.2 mi/3.6 km from the city center)
- • Nishina Shinmei Shrine (2.3 mi/3.7 km from the city center)
- • Okuma Art Museum (3.4 mi/5.5 km from the city center)
- • Takahashi Setsuro Art Museum (4.3 mi/7 km from the city center)
When to visit Ikeda-machiWondering what time of year to travel or what should be on your packing list? Here are some average seasonal norms to help you plan your vacation:
Seasonal temperature averages
- • January-March: 55°F day, 22°F night
- • April-June: 81°F day, 34°F night
- • July-September: 87°F day, 55°F night
- • October-December: 72°F day, 25°F night
- • January-March: 9.72 inches
- • April-June: 11.50 inches
- • July-September: 13.82 inches
- • October-December: 9.76 inches


text:
Bedroom Wall Ideas For Small Rooms
Info: You are viewing Bedroom Wall Ideas For Small Rooms, Is one of the post that listed in the Bedroom Furniture category. Don't forget to browse another image in the related category or you can browse our other interesting images that we have. Please also read our Privacy Policy and DCMA for the copyright of the images.
Category : Bedroom Furniture
source image: homedisgin.com
tags: bedroom ideas


text:
NAGOYA, Aichi, Japan, October 25, 2010 (ENS) - The South Pacific island nation of Palau has declared all the waters within its Exclusive Economic Zone to be a marine mammal sanctuary for the protection of whales, dolphins, and dugongs.
Harry Fritz, Palau's minister of the environment, natural resources and tourism, announced the new 600,000 square kilometer (231,660 square mile) sanctuary on behalf of President Johnson Toribiong at a news conference Saturday during Oceans Day at the Convention on Biological Diversity meeting in Nagoya.
"From ancient times to today we have conserved our biodiversity through the tools of "bul" or moratoria, and protection of critical areas," said Fritz.
"Biodiversity has always been integral to the Palauan culture," he said. "Our traditional identity, values, legends, and practices are intimately linked to our surroundings and to our relationships with living creatures. Conservation of biodiversity is ingrained in our daily approach to life and inherent in the meaning of our words."
Dolphins leap from the water about 15 miles from Palau's most populated island, Koror, seen in the background. (Photo by Brian Glass Photography)
The waters of the Palau archipelago are vast. (Photo by Wei-shiu)


text:
One of the leading wine companies of Australia, Brown Brothers Wines is a reputed family – owned wine business that has been a part of the wine industry for about 125 years, manufacturing and selling graceful and elegant wines made with care and perfection. Brown Brothers is proud of its family heritage, and their name is associated with crafting some of the most sophisticated wines across the globe.
Their history dates back to the late – 1880s when founder John Francis Brown planted his very first grapevines in the fields of Milawa located at the base of the Victorian Alps. From these small and humble beginnings, Brown Brothers has managed to evolve into the winemaking tycoon that it is today, owing to hard work, dedication and expertise of everyone associated with the winery.
Over the years, the winery has taken possession of vineyards all over Western Australia to be able to grow vines in diverse climates, regions and soil types, allowing them to cultivate grapes of distinct varieties, characters and flavours. Their lush vineyards are situated all the way, from the cool – climate Whitlands in the upper parts of King Valley to the sun – bathed Mystic Park in the Murray Valley wine region.
A small – scale wine business by the name of The Kindergarten Winery was founded in the year 1989 with the aim of growing and nurturing experimental wine batches showing excellent potential. Under the leadership of John Charles Brown, the founder's son, this small winery has played a major role in building up the Brown family reputation as celebrated wine – pioneers and innovators locally as well as internationally.
The family respects its traditions, but that does not mean its wines are also made traditionally. The winery employs state of the art technology and innovation, infusing traditional methods into the mix that results in the creation of magnificent and flavoured Brown Brothers wines. Although they had built their reputation as a winery producing affordable yet fruit – driven wines displaying consistency and finesse, the release of their flagship Patricia range in the year 2000 took their brand name to unimaginable heights.
Brown Brothers is an important member of the First Families of Wine in Australia. The third and fourth generations of the Brown family are constantly working to keep their rich heritage alive. Today, there are producing over 60 different styles of Australian white wines and red wines that are loved by wine – enthusiasts all over the world. Owing to their hard work, passion and dedication for the craft, Brown Brothers has achieved immense success and recognition as one of the best wine brands of Australia. Despite all the success, riches and fame, the Brown family insists that theirs is still a family – operated business, dedicated to hand – crafting each wine with perfection and love.


text:
I'm looking for a new home...
Billy is a sweet boy who enjoys the company of people, and likes to explore new places in his own time. He doesn't mind the company of like-minded dogs, but prefers his own space to playing with them.
Billy is looking for a patient home where he will be given time to settle at his own pace, and with someone who is home the majority of the time as he can get upset when left on his own. Billy will need a lot of time, patience and input to help him with housetraining, he must have immediate access to his own secure garden. He could potentially live with children over 16 years.
Billy will need multiple visits to the centre to help him build a relationship with his new family.Billy is an 8yr old Lhasa Apso
Choose an item from our Amazon wish-list and it will come straight to us!
Thank you for your interest in Billy, who is based
at Canterbury. Please note this is not a
reservation on this dog. To start the rehoming process you will
need to go to a rehoming centre for a quick chat. Please find
information below about what to expect during the rehoming
process. We hope to see you soon.
Dogs Trust CanterburyRadfall Road Chestfield Near Whitstable Kent


text: I've been playing around with a Glock open gun in 9mm. Thought I'd post some pics as this design is a bit different than most open Glocks that I've seen. Some custom made and one of a kind stuff such as the comp and C-More mount. The mag well is a Dawson Ice unit that's been modified to fit the Glock. Trigger and most internal components are Lightning Strike. The gun is still in the R&D stages but is getting close. You'll see there are still machine and tool marks that need to be buffed out, corners that need to be radiused, and some general streamlining work needed on the comp itself. The gun shoots extremely well. It's functioned flawlessly and is very soft and flat with 169 PF loads.