tag:blogger.com,1999:blog-47088578904326946782024-02-18T22:31:42.095-08:00Some One Else's CookAnonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4708857890432694678.post-23809897260158339222013-02-19T19:23:00.000-08:002013-02-19T19:23:11.164-08:00Why do??Why do some people think that others don't have a LIFE?????? Someone please explain that one too me?!?!?!?! I am probably the only one at work that is ALWAYS asked if I would like to pick up extra shifts/hours, when the other person doesn't realize that I am a BUS BABY less alone might HAVE PLANS!!!!!!! And then there are times that my roommate won't be able to come and get me after my noon to seven (12-7p) shift....and I will end up getting home like somewhere between 9 & 10pm!!!!!!!!!! Enough venting I know........but still, even if I tell them I have plans it seems to go in one ear and out the other.... I'll let you know now, if they call me from work the weekend of the 1st...........I AIN'T ANSWERING THE BLASTED PHONE......DON'T CARE IF YOU ARE THE OWNER either..........you already have me working on my birthday what else do you O&#^$*#$%* want from me!!!!!!!!!<br />
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***********deep breathe***********exhale***********<br />
***********deep breathe***********exhale***********<br />
***********deep breathe***********exhale***********<br />
***********deep breathe***********exhale***********<br />
***********deep breathe***********exhale***********<br />
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okay I'm good now<br />
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<br />Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-37852298753789523702013-02-19T18:22:00.004-08:002013-02-19T18:22:49.524-08:00Children's Nutrition<br />Good Nutrition for Kids<br /><br />Simple, delicious strategies for getting your kids the healthy, wholesome foods they need—recipes included<br />by Marissa Lippert, R.D.<br /><br />nutrition 101<br /><a href="http://www.epicurious.com/articlesguides/everydaycooking/family/good-nutrition-for-kids-tips-and-recipes">tips and recipes</a><br /><a href="http://www.epicurious.com/articlesguides/everydaycooking/family/good-nutrition-for-kids-resources">more resources</a><br /><br /><br /><img border="0" src="http://www.epicurious.com/images/articlesguides/everydaycooking/family/goodnutritionforkids-tab1.jpg" /><br /><br /><br />One of the most important things parents can do for their children is lay the foundation for a lifetime of healthy eating. Exposing kids to good, wholesome food at a young age just makes good sense: Not only does it provide them with the nourishment their growing bodies need, it also helps them develop smart eating habits that will continue into adulthood. While busy schedules and an overload of sugary, heavily processed, and fast-food options can pose significant day-to-day challenges for parents, making healthy food choices for your family is a lot easier—and can be way more fun—than you think.<br /><img border="0" src="http://www.epicurious.com/images/articlesguides/everydaycooking/family/myplate_white.jpg" /><br /><br />The federal government's recent launch of the MyPlate campaign lays out nutritional guidelines with straightforward suggestions and clear visuals, all based around a single plate. Robert Post, deputy director of the USDA's Center for Nutrition Policy and Promotion, says the MyPlate icon was designed to be "a simple, yet powerful visual cue for consumers to choose healthier foods among the food groups at mealtimes to build healthy plates." The plate's divided quadrants and emphasis on fruits and vegetables automatically ensure that kids are getting smart, healthy portions.<br /><br />Here's a breakdown of the campaign's goals, along with some of our quick tips on how to make the right choices for your family.<br /><br />Make half the plate fruits and vegetables. Vegetables should get slight preference over fruit given that their sugar content is generally lower, but the main point is to emphasize produce overall. Naturally low-fat and low-calorie, fruits and vegetables are rich with vitamins, minerals, and fiber, making them natural disease fighters and filling, energizing components of any meal or snack. Fresh, local vegetables and fruits are best, but out of season, frozen produce works, too—because it's often picked and processed at its seasonal peak, it can be just as nutritious as fresh fruit and veg, and sometimes even more so.<br /><br />Grains should make up about one quarter of the food on your child's plate. Ensure that at least half of kids' grain servings come from whole grains like brown rice, whole-grain cereals, and whole-wheat pasta. Their high fiber content helps keep energy levels strong and blood sugar steady—which means kids will be satisfied for a longer period of time than if they eat white rice and bread. Get creative with nontraditional whole grains such as bulgur, barley, wheat berries, farro, and of course the ubiquitous supercharged pseudo-grain quinoa.<br /><br />For protein, which should fill about a quarter of the plate, focus on lean-protein sources like chicken, fish, eggs, tofu, beans, and lean meats. Try to steam, grill, broil, or bake proteins, and avoid frying as much as possible. Look for fish that are lower in mercury; avoid too much tuna and other higher-mercury fish such as mackerel, Chilean sea bass, swordfish, and grouper. Aim to buy sustainable wild fish, particularly salmon, to get a boost of lean protein and healthy fat without excess antibiotics, added coloring, or potential pesticides.<br /><br />Choose low-fat dairy products such as yogurt, cheese, and 1% milk to ramp up your child's calcium intake, which help keeps bones and teeth strong in growing kids. (Keep in mind that it's best to give toddlers 2% or whole-fat dairy products.)<br /><br />When using prepackaged or canned foods, make sure that they contain less than 500 milligrams of sodium per serving.<br /><br />Reach for water first and keep sugary, sweet drinks to a bare minimum.<br /><br />Read More <a href="http://www.epicurious.com/articlesguides/everydaycooking/family/good-nutrition-for-kids#ixzz2LOz2h300">http://www.epicurious.com/articlesguides/everydaycooking/family/good-nutrition-for-kids#ixzz2LOz2h300</a>Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-63084678615150530652013-02-01T06:28:00.001-08:002013-02-01T06:28:33.184-08:00<br />
<div id="titleInfo" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; padding: 0px;">
<a class="title parsedTitle" href="http://www.epicurious.com/recipes/food/views/Bacon-Swiss-Burgers-with-Tomato-and-Avocado-350990" style="color: #333333; font-weight: bold; text-decoration: initial;">Bacon Swiss Burgers with Tomato and Avocado </a><span id="publish_date" style="color: #333333; font-size: 9px;">Epicurious | December 2008</span></div>
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by Sheila Lukins<br /><em>Ten: All the Foods We Love... and 10 Recipes for Each</em></div>
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<span id="photo_credit" style="color: #333333; font-size: 5px; margin-bottom: 20px;">(photo by: Ben Fink)</span></div>
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A bacon Swiss burger embellished with ripe tomato and avocado: delectable! In this burger, I've spiced up the meat with thyme and Worcestershire sauce, which hint at the Mediterranean and at the steak house. In this case, a soft white bun is the best choice—any other type of bun and the burger might become too huge to eat. But of course, that's what helps to make it delectable. Serve your favorite condiments alongside.</div>
<span class="yieldOrTime">Yield: Serves 4</span></div>
<img alt="ingredients" id="ingLbl" src="http://www.epicurious.com/rd_images/printer_friendly/pf_ingredients_lbl.gif" style="border: 0px; margin: 12px 0px 2px; width: 66px;" /><div id="ingDiv" style="font-family: Georgia, 'Times New Roman', Times, serif; margin: 0px; padding: 0px;">
8 slices bacon<br />1 pound ground beef chuck or sirloin<br />1 teaspoon Worcestershire sauce<br />1 or 2 dashes Tabasco sauce<br />1/4 teaspoon dried thyme leaves<br />Salt and freshly ground black pepper, to taste<br /><br />Vegetable oil, for grilling<br />4 slices Swiss cheese<br />4 hamburger buns, toasted, for serving<br />Thinly sliced ripe tomato, for garnish<br />Thinly sliced red onion, for garnish<br />Sliced ripe avocado, for garnish<br />Boston lettuce leaves, for garnish</div>
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1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.</div>
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2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)</div>
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3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.</div>
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4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)</div>
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5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.</div>
<br /><strong>Source Information</strong><br />Recipe from <em>TEN: All the Foods We Love, Ten Recipes for Each</em> by Sheila Lukins (Workman Publishing, 2008).</div>
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<span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /><br />Read More <a href="http://www.epicurious.com/recipes/food/printerfriendly/Bacon-Swiss-Burgers-with-Tomato-and-Avocado-350990#ixzz2Jeni8ZVZ" style="color: #003399; font-weight: bold; text-decoration: initial;">http://www.epicurious.com/recipes/food/printerfriendly/Bacon-Swiss-Burgers-with-Tomato-and-Avocado-350990#ixzz2Jeni8ZVZ</a></span><br />
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I tried this out last night with a few adjustments in the recipe; substituted the thyme with basil and added some cumin, and the burgers came out great... definitely will go in the cookbook.<br />
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Sorry if I haven't been here on a nightly basis like I want to, but with crazy stupid at work and everyone here in the neighborhood crying for attention in some way shape or form its hard staying focused with what I gotta do.<br />
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I have dropped the pampered chef consultant part and only will be a private buyer now through my friend who got me started. Am "QUIETLY" looking for a new job and possibly have one through the same PC friend of mine.......a little out of the way but a job and full time; none of the part time bs from where I am at now.....with that being said...now I may be able to focus on me more, my up coming Personal Cook thing, and my personal pathway.........will see how things go if/when I get the job that I am "looking at".<br />
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I hope everyone's day goes well and have a great weekend....Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-64464810693150060992013-01-20T18:13:00.000-08:002013-01-20T18:13:01.108-08:00Sunday Eve.....For starters; my 49ers are going to the Super Bowl......and by the looks of it, so are the Patriots; either way, the 9ers are there...and of course gonna win that one too.........<br />
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I know I haven't been doing nightly blogs like I want too, but with work, a doz or so "fur kids", a room mate that is more anti social than I am, two differant groups that want my attention in some way shape or form, work (store mgr really needs to get seriously laid sometime soon) is starting to???? .....I like totally forgot/get what I really need to be doing..........tired..........don't know if its me being overly moody, stressed out, or needing to get something myself........Can't even keep myself entertained with movies any more....... depression is setting in............<br />
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I know what I need to do; drop one of the two groups that are lacking my attention, sorry Pampered Chef, I will still be around but just on inactive status and ordering when I truly need too. I will be back when I do need to be "back". The "fur kids" pretty much can take care of themselves (minus the 3 babies & mom); so don't really need to worry about them, except when they run out of food/litter. Roomie (Phil)............well as long as I have a job and help out around the house he can take care of himself too. My job??? Definitely need to change that one out; to where I am working in a "real" kitchen, happy with it, and working full time hours......or maybe just do weekends at a restaurant and the rest of the time at the "other job".......look out, I'm on a roll.......my portfolio is almost done and ready for me to venture out and start doing interviews and applications once again.....but when I am satisfied with it will it happen........<b>as for my "other group", I am not gonna abandon my Children's Area for the San Antonio Pagan Pride Day.......just need some fresh ideas for the "what to do with them activity wise".........</b>really could use some help from parents of the Pagan Community with ideas of how to enrich the creative minds about the pathways and the planet.<br />
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Here is a recipe for everyone.<br />
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Artichoke Spinach Lasagna</div>
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<span style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Submitted By: </span>DMCCRACKEN</div>
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<span style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Photo By: </span>STOVERIDER</div>
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<span style="border: 0px; color: #fb6400; font-size: 11px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Prep Time: </span>20 Minutes</div>
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<span style="border: 0px; color: #fb6400; font-size: 11px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Cook Time: </span>1 Hour</div>
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<span style="border: 0px; color: #fb6400; font-size: 11px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Ready In: </span>1 Hour 20 Minutes</div>
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<span style="border: 0px; color: #fb6400; font-size: 11px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Servings: </span>8</div>
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"This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta."</div>
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<span style="border: 0px; color: #fb6400; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">INGREDIENTS:</span></div>
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cooking spray</div>
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9 uncooked lasagna noodles</div>
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1 onion, chopped</div>
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4 cloves garlic, chopped</div>
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1 (14.5 ounce) can vegetable broth</div>
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1 tablespoon chopped fresh rosemary</div>
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1 (14 ounce) can marinated artichoke</div>
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hearts, drained and chopped</div>
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1 (10 ounce) package frozen chopped</div>
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spinach, thawed, drained and squeezed</div>
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dry</div>
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1 (28 ounce) jar tomato pasta sauce</div>
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3 cups shredded mozzarella cheese,</div>
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divided</div>
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1 (4 ounce) package herb and garlic feta,</div>
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crumbled</div>
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<span style="border: 0px; color: #fb6400; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">DIRECTIONS:</span></div>
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<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">1.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">2.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">3.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">4.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.</td></tr>
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<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">ALL RIGHTS RESERVED © 2013 Allrecipes.com</td><td align="right" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Printed from Allrecipes.com 1/20/2013<br /><br /><br /><br /><br /></td></tr>
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I came up with an idea of what I can do with my kitchen......but once I do it, I will blog about it.....<br />
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Peace out.........<br />
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Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-31257064823444122922013-01-14T20:17:00.001-08:002013-01-14T20:17:15.623-08:00I hate Mondays<center>
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Well, like any other Monday, the boss just can't seem to make up her mind about where her brain is........ doing what it takes to put the store delivery away and go home or just forget to have a day off and just work....last time I was straight forward with people, they just don't want me around for any reason....so asking her "WTH do you have against me?" really isn't a question to be asking an seriously stuck in her OCD/arrogant ways person.....and last time I "went off" on someone it took the boss like 4 months to find someone to replace me due to me being the only one on staff having my FOOD MANAGEMENT CARD. Really don't feel like "bugginhg' Mom Karma anytime soon.......for those who have read/heard my stories, know what I am talking about......So I will let "sleeping dogs sleep"</center>
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I am almost finished with the main stuff of my portfolio, which is a good thing too me, cause when it is finished, it means I have accomplished something major and am getting ready to move forward......(and let the tyrant have her ways with some one else)</center>
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This past weekend I pretty much worked on cleaning the house, doing laundry, my portfolio, going to the library and getting some books so I can maybe do something here and making it more presentable and fun to come too along with maybe, JUST MAYBE, finally getting a twitter account................but am still breezing a few other books that I have checked out.</center>
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Sour Cream Cornbread</div>
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<span style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Submitted By: </span>mogujoy</div>
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<span style="border: 0px; color: #fb6400; font-size: 11px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Prep Time: </span>15 Minutes</div>
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<span style="border: 0px; color: #fb6400; font-size: 11px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Cook Time: </span>30 Minutes</div>
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<span style="border: 0px; color: #fb6400; font-size: 11px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Ready In: </span>45 Minutes</div>
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<span style="border: 0px; color: #fb6400; font-size: 11px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px;">Servings: </span>16</div>
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"Quick and easy cornbread is extra moist with the addition of sour cream to the batter. Serve alongside chili, beans, sandwiches, and more!"</div>
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<span style="border: 0px; color: #fb6400; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">INGREDIENTS:</span></div>
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2 cups cornmeal</div>
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2 cups all-purpose flour</div>
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1 1/3 cups white sugar</div>
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1 teaspoon salt</div>
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1 teaspoon baking soda</div>
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2 cups sour cream</div>
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1 cup butter, melted</div>
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4 eggs</div>
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<span style="border: 0px; color: #fb6400; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">DIRECTIONS:</span></div>
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<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">2.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.</td></tr>
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<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">ALL RIGHTS RESERVED © 2013 Allrecipes.com</td><td align="right" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">Printed from Allrecipes.com 1/14/2013</td></tr>
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Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-14464966106907027702013-01-11T20:06:00.000-08:002013-01-11T20:06:51.484-08:00Updates with a recipeOkay, I am off and running with my posting for the evening......Today was payday for me, along with probably the rest of the country.....and like most.......smaller paycheck no thanks to the government called CONGRESS!!!!!!!!!! Flippen bas#*%&#)s.......most of us are broke and you folks in DC will probably give yourselves a raise where one ISN"T REALLY NEEDED!!!!!!!!!!!!<br />
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Anyway, really wanted to sign up for an event that the Pampered Chef is holding next month here in San Antonio, but due to a small check can't make it. Could wait until next payday, but don't want to push it cause of lack of funds and am already hurting for a few things. So I am gonna go ahead and get the things I need this weekend and see what happens.......but here is a recipe for everyone from the Pampered Chef...<br />
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<br />Korean BBQ Pork with Crunchy Wontons<br /><br />INGREDIENTS<br /><img src="http://new.pamperedchef.com/iceberg/com/recipe/452013.jpg" /><div>
16 square wonton wrappers (3 in./7.5 cm)</div>
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1 jalapeño pepper, seeded</div>
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2 medium carrots, peeled</div>
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1 large red bell pepper</div>
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1 medium onion</div>
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1 pork tenderloin (about 1 lb/450 g), trimmed</div>
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3 garlic cloves</div>
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1 1/2 tbsp (22 mL) canola oil, divided</div>
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1 cup (250 mL) snow peas, trimmed</div>
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3 green onions, cut into 1 1/2-in. (4-cm) pieces</div>
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1/2 cup (125 mL) Korean BBQ Sauce</div>
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1/4 cup (50 mL) apple jelly</div>
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Additional sliced green onion for garnish (optional)<br /><br />DIRECTIONS<br />1 Stack wontons and cut them into 1/4-in. (6-mm) strips with Chef’s Knife. Separate strips and place in Small Ridged Baker. Lightly spray them with canola oil using Kitchen Spritzer and toss to coat.</div>
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2 Microwave strips, uncovered, on HIGH 3-4 minutes or until they begin to brown, stirring every minute. Spread strips over Parchment Paper to cool.</div>
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3 Coarsely chop jalapeño using Food Chopper. Cut carrots lengthwise into quarters, then crosswise into thirds.</div>
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4 Cut off top of bell pepper and scoop out seeds. Wedge pepper using Veggie Wedger and cut wedges crosswise into thirds. Wedge onion; cut wedges crosswise in half.</div>
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5 Slice pork lengthwise into four strips. Cut strips crosswise into 1/4-in. (6-mm) pieces. Mix pork and garlic pressed with Garlic Press in Classic Batter Bowl.</div>
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6 Heat 1 tbsp (15 mL) of the oil in 11- or 12-in. (28- or 30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering.</div>
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7 Cook pork without stirring 3-5 minutes or until browned. Stir pork and cook 1-2 minutes; remove it from Skillet.</div>
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8 Add remaining 1/2 tbsp (7 mL) oil to Skillet. Add vegetables; cook and stir 2-3 minutes or until crisp-tender. Stir in pork, sauce and jelly; cook 1-2 minutes or until heated through</div>
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9 Divide wonton strips among serving plates and top with pork mixture. Garnish with additional sliced green onion, if desired.<br /><br /><br />Yield:<br />6 servings <br /><br />Nutrients per serving:<br /><br />Calories 280, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 35 g, Fiber 3 g, Protein 20 g<br /><br /><br /><br />U.S. Diabetic exchanges per serving: No information is currently available.<br /><br />Cook's Tips:<br /><br />Removing the silver skin keeps the pork tender during cooking.<br /><br />To remove the silver skin from pork tenderloin, insert the blade of the Boning Knife underneath the silver skin, keeping the blade angled away from the meat, and cut along the entire length of the silver skin.<br /><br />For a change of pace, 1 lb (450 g) boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloin.<br /></div>
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If you would like to order anything from the Pampered Chef, please visit me at my site <a href="http://www.pamperedchef.biz/myshharris13" target="_blank">Myshelle Harris</a> I would love you all if you ordered something regardless of how small it is.......I think the cheapest thing is like $3.00.........</div>
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I am planning a Valantine's Day show on Thursday, Feb 14th. and I hope all the "Love Birds" I have invited show up and share the chocolate.........and I am using the following recipe, plus a few others, using what I do have (and what ever I still need to get)......if anyone tries it before I do please tell me how it came how....hehehe</div>
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<br /><br /><a href="http://www.epicurious.com/recipes/food/views/Chocolate-Ravioli-in-Bittersweet-Chocolate-Sauce-231566">Chocolate Ravioli in Bittersweet Chocolate Sauce </a>Epicurious |<br /><br />by Eric Ripert and Michael Ruhlman<br />A Return to Cooking<br /><br />Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the <a href="http://www.amazon.com/Return-Cooking-Eric-Ripert/dp/1579651879/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1214583179&sr=1-1"></a><a href="http://www.amazon.com/Return-Cooking-Eric-Ripert/dp/1579651879/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1214583179&sr=1-1">A Return To Cooking</a>.<br /><br />To read more about Ripert, <a href="http://www.epicurious.com/features/chefs/ripert/">click here.</a><br /><br />This is the cook at work, switching a few ingredients from the pastry chef's mise to his own. Except for the sugar, chocolate, and pastry cream, this is just like cooking dinner. The sauce is simply an all-purpose ganache that can be used for all manner of desserts.<br /><br />Yield: Makes 6 servings<br />Active Time: 1 hour and 5 minutes<br />Total Time: 3 hours and 35 minutes<div>
<br /><img src="http://www.epicurious.com/rd_images/printer_friendly/pf_ingredients_lbl.gif" /><br />THE PASTA DOUGH:<br />1 1/2 cups all-purpose flour<br />1/4 cup cocoa powder, plus more for dusting<br />3 tablespoons sugar<br />Pinch of salt<br />3 large eggs<br /><br />THE CHOCOLATE PASTRY CREAM FILLING:<br />3 cups milk<br />1 vanilla bean, split lengthwise<br />1/2 cup sugar<br />5 egg yolks<br />1/3 cup cornstarch<br />2 tablespoons unsalted butter<br />1/2 pound hazelnut chocolate (gianduja), roughly chopped<br /><br />THE SAUCE:<br />1/2 cup heavy cream<br />1/2 cup milk<br />1 tablespoon sugar<br />5 ounces bittersweet chocolate, roughly chopped<br />1 tablespoon unsalted butter<br /><br />THE POACHING LIQUID:<br />8 cups water<br />2 cups sugar<br /><img src="http://www.epicurious.com/rd_images/printer_friendly/pf_preparation_lbl.gif" /><br /><br /><br />For the pasta dough, sift the flour, cocoa powder, sugar, and salt into a large mixing bowl and whisk to blend. Make a well in the center of the dry ingredients and place the eggs in the well. Using a fork, slowly incorporate the eggs into the flour, until all the eggs have been absorbed. Transfer the dough to a work surface and, using the palm of your hand, lightly knead the dough for 3 to 4 minutes. If the dough is sticky, sprinkle a little flour on the kneading surface. The dough is ready if, when you make an impression in it with the tip of your finger, the dough bounces back. Shape into a disk and tightly wrap in plastic film. Let the dough rest for at least 30 minutes in the refrigerator.<br /><br />Meanwhile, make the pastry cream: In a medium saucepan, combine the milk and vanilla bean. Place over high heat and bring to a boil (be careful not to scorch the milk). Meanwhile, using a whisk, in a medium bowl, whip the sugar and egg yolks until pale yellow and frothy, about 2 minutes. Add the cornstarch and whisk to dissolve any lumps.<br /><br />Remove the vanilla bean from the milk and discard. Temper the egg yolk mixture by pouring a little of the steaming milk into the yolks, whisking to incorporate. Whisk the egg yolks into the remaining milk in the pan, set the pan over medium heat, and whisk quickly and constantly until the mixture thickens and comes to a boil, then whisk for another minute. Add the butter and stir until incorporated. Transfer the pastry cream to a storage container and place plastic wrap directly against the cream to prevent a skin from forming on top. Refrigerate until fully chilled, about 2 hours.<br /><br />Once the pastry cream has chilled, place the hazelnut chocolate in a microwave-safe container and microwave on high for 1 minute; or melt the chocolate in a double boiler over low heat. Remove the chocolate from the microwave and stir. Heat the chocolate for another minute, remove, and stir to melt the remaining chocolate. Add to the pastry cream and stir to incorporate. Return to the refrigerator and chill for at least 30 minutes.<br /><br />Divide the pasta dough into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep the remaining dough covered to prevent it from drying out.<br /><br />To make the ravioli, dust a work surface with flour. Place one pasta sheet on the work surface. Starting about 2 inches from one end, place a teaspoon of filling every 4 inches down the pasta strip, ending about 2 inches from the other end of the strip. Brush the pasta dough with water, fold the dough over, and press to seal, being careful not to trap air inside the ravioli (or they will burst during cooking). Cut the ravioli into half-moons using a cookie cutter or pastry wheel. Press the edges together and squeeze to make the edges of the dough as thin as possible. Set the finished ravioli on a baking sheet lined with parchment and sprinkled with flour, to prevent sticking. Repeat with the remaining dough. You should get at least 24 ravioli. Refrigerate until ready to cook.<br /><br />For the sauce, bring the heavy cream, milk, and sugar to a simmer in a small saucepan. Remove from the heat, add the chocolate, and stir until melted. Add the butter and stir to incorporate.<br /><br />To cook the ravioli, bring the water and sugar to a boil in a large pot and boil until the sugar has dissolved. Add the ravioli to the pot and cook until al dente, about 5 minutes.<br /><br />Meanwhile, gently reheat the chocolate sauce.<br /><br />To serve, remove the ravioli with a slotted spoon, letting the excess liquid drain, and arrange 4 ravioli on each plate. Drizzle the sauce over each plate. Serve immediately.<br /><br /><br />Read More <a href="http://www.epicurious.com/recipes/food/printerfriendly/Chocolate-Ravioli-in-Bittersweet-Chocolate-Sauce-231566#ixzz2HjLJRkjg">http://www.epicurious.com/recipes/food/printerfriendly/Chocolate-Ravioli-in-Bittersweet-Chocolate-Sauce-231566#ixzz2HjLJRkjg</a></div>
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Hopefully if I end up taking pictures at this "show", they will be posted in another blog somewhere down the road.....</div>
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Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-33934361414515353972013-01-07T19:56:00.000-08:002013-01-07T19:56:40.284-08:00Oh coolness.....almost done......Had a quiet day at work, got some shopping done for dinner meals for the rest of this week. and now am watching (or listening too) "The Haunting Of" Fauriza Baulk....(chickie from The Craft), pretty interesting.... Anyways, am almost done with my personal PERSONAL COOK PORTFOLIO, am only a few pages away from doing that.........the pages that are to be done are gonna be a page a day projects cause of the work that needs to go into them, mostly on the personal level and the "foot work" level of research that is involved as well. But will be worth it when its primarily done later in my book....then onto getting on track with the <a href="http://www.pamperedchef.biz/myshharris13" target="_blank">PAMPERED CHEF</a> projects that I have neglected since I have signed up with back in October...<br />
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There is a class that I want to sign up for at the local college but can't do it, because its in May.....which is good cause I can save the money for it. Would take it next month but fat chance on finances......When I finish with that class, I can add the certification to my portfolio......hehehe.....<br />
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Here is a recipe for everyone......<br />
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<div id="pc_top" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin: 0px; padding: 0px; position: relative; z-index: 49;">
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Blueberry-Drop Biscuit Cobbler</h1>
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<a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes" style="color: #333333; font-weight: bold; text-decoration: initial;">Bon Appétit</a> | August 2012</div>
<div class="author source" id="recipe_author" style="padding: 0px;">
by Soa Davies</div>
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<a href="http://www.blogger.com/blogger.g?blogID=4708857890432694678" id="notes_tab" style="background-image: url(http://www.epicurious.com/css/i/recipe-detail-sprite.png); background-position: -467px -76px; background-repeat: no-repeat no-repeat; border-left-color: rgb(204, 204, 204); border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-width: 1px; border-style: none solid; color: #333333; display: block; height: 11px; overflow-x: visible; overflow-y: hidden; padding: 1px 10px 11px; text-align: center; text-decoration: initial; white-space: nowrap; width: auto;">my notes</a></li>
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user rating</h3>
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<strong>100%</strong> would make it again</div>
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user rating:<br /><span class="item" style="display: block; height: 0px; text-indent: -9999px; width: 0px;"><span class="fn">Blueberry-Drop Biscuit Cobbler</span></span><strong><span class="rating"><span class="average">4 forks<span class="value-title" title="3.7826087"></span></span><span class="best"><span class="value-title" title="4"></span></span></span></strong><span class="count"><span class="value-title" title="10"></span></span></div>
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at a glance</h3>
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<span style="color: #666666; display: block; font-size: 10px;">main ingredients</span><a href="http://www.epicurious.com/tools/searchresults?att=445&type=advanced" style="color: #333333; font-weight: bold; text-decoration: initial;">Blueberry</a></div>
<div style="font-size: 11px; line-height: 16px; padding: 0px;">
<span style="color: #666666; display: block; font-size: 10px;">type</span><a href="http://www.epicurious.com/tools/searchresults?att=162&type=advanced" style="color: #333333; font-weight: bold; text-decoration: initial;">Kid-Friendly</a>, <a href="http://www.epicurious.com/tools/searchresults?att=165&type=advanced" style="color: #333333; font-weight: bold; text-decoration: initial;">Quick & Easy</a>, <a href="http://www.epicurious.com/tools/searchresults?att=33&type=advanced" style="color: #333333; font-weight: bold; text-decoration: initial;">Pie/Tart</a></div>
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<span style="color: #666666; display: block; font-size: 10px;">dietary considerations</span><span class="nutrition" style="color: #666666; display: block; font-size: 10px;"><a href="http://www.epicurious.com/tools/searchresults?att=161" style="color: #333333; font-size: 11px; font-weight: bold; text-decoration: initial;">Vegetarian</a>, <a href="http://www.epicurious.com/tools/searchresults?att=174" style="color: #333333; font-size: 11px; font-weight: bold; text-decoration: initial;">High Fiber</a></span></div>
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cooks’ tools</h3>
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<a href="http://www.epicurious.com/recipes/food/photo/Blueberry-Drop-Biscuit-Cobbler-51108250" style="color: #333333; font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-weight: bold; text-decoration: initial;"><img alt="Blueberry-Drop Biscuit Cobbler" class="photo scale_down" src="http://www.epicurious.com/images/recipesmenus/2012/2012_august/51108250_116.jpg" style="border: 1px solid rgb(204, 204, 204); display: block; height: 116px; margin-bottom: 8px; padding: 1px; width: 116px;" /></a><a href="http://www.epicurious.com/recipes/food/photo/Blueberry-Drop-Biscuit-Cobbler-51108250" id="enlarge_image" style="background-image: url(http://www.epicurious.com/css/i/recipe-detail-sprite.png); background-position: -675px -119px; background-repeat: no-repeat no-repeat; color: #666666; font-size: 10px; font-style: italic; padding-left: 15px; text-decoration: initial;">enlarge image</a></div>
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<strong>yield:</strong><span class="yield"> Makes 6 to 8 servings</span></div>
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<strong>active time:</strong> <span class="prepTime">15 minutes<span class="value-title" title="PT15M"></span></span></div>
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<strong>total time:</strong> <span class="duration">2 hours (includes baking and cooling time)<span class="value-title" title="PT2H"></span></span></div>
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<span class="truncatedTextModuleText">When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and...</span> <span class="greenLnk" style="color: #2d7c0b;"><a href="" style="cursor: pointer; font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-style: italic; text-decoration: underline;">more</a> ›</span></div>
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ingredients</h2>
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<ul class="ingredientsList" style="list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredient" style="margin: 0px; padding: 0px;">1 1/2 cups plus 3 tablespoons all-purpose flour</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">3 tablespoons plus 1 cup sugar</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 1/2 teaspoons baking powder</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1/2 teaspoon kosher salt</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1/2 cup plus 1 tablespoon crème fraîche or sour cream</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">6 cups fresh blueberries (about 2 pounds)</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">2 tablespoons fresh lemon juice</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 tablespoon finely grated lemon zest</li>
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preparation</h2>
<div class="instruction" style="padding: 0px;">
Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).</div>
<div class="instruction" style="padding: 0px;">
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.</div>
<div class="instruction" style="padding: 0px;">
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.</div>
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<span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /><br />Read More <a href="http://www.epicurious.com/recipes/food/views/Blueberry-Drop-Biscuit-Cobbler-51108250#ixzz2HLwL4s9F" style="color: #003399; font-weight: bold; text-decoration: initial;">http://www.epicurious.com/recipes/food/views/Blueberry-Drop-Biscuit-Cobbler-51108250#ixzz2HLwL4s9F</a></span><br />
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Well enjoy the rest of your evening where ever it may be.....<br />
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MyshAnonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-72155866585485671212013-01-06T16:43:00.001-08:002013-01-06T16:43:27.360-08:00Another Grove SkippedBut ya know what.........am still here............haha.........<br />
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Okay so nothing much has really happened since like Friday. Yesterday, my boss texted me like around 7 - 730 am...........did I hear the phone go off..........nope!!!!! When I got up and checked my phone it was going on 10 ish and I still needed to do my laundry and wasn't gonna wait until today to do it.... My poor room mate Phil.....has to do double duty at work........open his store down the street and close another on the other side of town.....all cause one cashier thought the owner was out to fire him.....what an "iggit'<br />
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Made some Pasta Carbonara for dinner tonight.......came out alright even if its not what I am used too. One can find it on the Pampered Chef web site. Well I also did work on my cook's portfolio today. Tomorrow I go find out how much a book is price wise and sign up for a class in mid March (another thing to add to the portfolio). Then I have an idea of how much to put aside for the whole package for this class I wanna take even if it is only a week long.......the class itself is only $350. Hope its worth it......but its another certification I can live and get somewhere with after the class is over.<br />
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Pretty soon I will be joining the social life on Twitter, really haven't decided yet......but am working on it.Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-28551067156408061052013-01-05T05:39:00.001-08:002013-01-05T05:39:42.226-08:00Skipped A GrooveSorry about not posting anything last night; but outside of hearing from my roommate Phil (aka Santa to the neighborhood) won't be going to the movies tonight.....bummer (**facepalm**) nothing really happened exciting yesterday anyway....except it raining............<br />
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The only credit I get is making the "Father Christmas" outfit for him (2011) as a Christmas present . The Photography Department at JCPenny's had a field day with him with photos..just before the Christmas break happened. But will post something tonight though since am off for the day......and something should happen exciting or not right???</div>
<br />Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-71551379243590172812013-01-03T19:16:00.000-08:002013-01-03T19:16:13.215-08:00A Bowl Of Chili Anyone<div style="text-align: center;">
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<a href="http://www.epicurious.com/recipes/food/views/-Route-66-Chili-4335">"Route 66" Chili</a>Bon Appétit | August 1997</div>
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North Coast Brewing Co., Fort Bragg CA</div>
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Yield: Makes 8 servings</div>
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3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces</div>
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3/4 cup chopped onion</div>
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4 poblano chilies, chopped</div>
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1/4 cup chopped garlic</div>
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1 28-ounce can diced tomatoes in juice</div>
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2 19-ounce cans enchilada sauce</div>
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1 12-ounce bottle amber ale</div>
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1 7-ounce can diced green chilies</div>
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1 tablespoon ground cumin</div>
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1 tablespoon chili powder</div>
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Sour cream</div>
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Sliced green onions</div>
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Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.</div>
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Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.</div>
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I always loved having a great big bowl of chili during the winter time, especially when cuddled up with a great movie or tv show, especially if made from scratch right????</div>
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Well, I hate it especially at work when coworkers "gang up" on another employee for "screwing up" then there is all kinds of trouble for the one (especially when the "boss" is on their side and part of the comotion), then turn around screw up themselves (minus the boss of course) and nothing comes of it......makes one wonder what happens to the moral of a place of employment when there really can't be shit done on the "one's" account with out "reprimand" of some sort..........but tell ya one thing, I am so glad that KARMA and I are the best of "buds" (and have been since like 1997), cause also another employee has done a "no call no show". Then my boss asked me about 2ish if I could stay "late"..........I was still "hot headed" and trying to stay calm about the whole thing, and didn't really respond "quick" enough at the time of the question, but was asked again and my reply was "no because I had plans'.....which will remain mine.....but tomorrow is another day of course, with another 11-3 shift in the "balance" of what happened today of course, and haven't decided on if the extra 3 hours are worth the "head ache" of "bullies" and favoritism at work..........</div>
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Definitely need to get my portfolio finished, and start "pounding pavement" QUIETLY somehow and find myself another job.....working with an OCD TYRANT isn't my idea of a job....especially when she says "Don't take it personally.........." <u style="font-style: italic; font-weight: bold;">REALLY NOW</u> and there are three of us she's focused on too.....which makes it even worse.....</div>
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Anyway.....that was the bad part of the day.....other than that, pretty uneventful to say the most part...</div>
Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-43053444935229042632013-01-02T21:17:00.000-08:002013-01-02T21:17:00.577-08:00Mid-Week<center>
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My boss text me this morning asking if I would come in at 11 instead of noon.....No problem since my schedule already said 11, and got off at 3p instead of 6p. I even asked her about Friday's schedule from noon to 6, since my schedule is the only one that really changes. So that became a 11 - 3 instead of a noon to 6. Yes, I would like more hours but most everyone there at the store usually get 20 + hours anyway.....</center>
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I stopped by the library after work and picked up a few books, so don't be surprised if you see some interesting background changes among others here on my page over the next couple of days. </center>
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Also, and FINALLY will be getting a TWITTER account for what its worth, and yes I will be doing that from my "wanna be" Virgin Mobile Blackberry phone.....hopefully will get a few friends on there following me on that.....probably will have it "tied in" with this page. Lets see if I can keep up with both and my not so exciting lifestyle.....</center>
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Was going to finish off my ginger bread cookies today, but the uninvited guests have pretty much taken over the dough once my room mate pulled it out from the fridge.....not his fault (or mine). Oh well, try again in the morning before work......maybe if I do manage to get them finished tomorrow, I will take some snap shots of them and post them for display....</center>
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<br />Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-24381854824602277042013-01-01T19:11:00.000-08:002013-01-01T19:11:02.943-08:00Merry 2013<center>
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Happy New Year to all my friends who read this, and to those who don't (lol). I hope that everyone's holidays were as great as to be expected. My holidays were uneventful for what it was.</center>
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Well today, I pretty much cleaned up the house, rearranged my room, did the grocery shopping with my room mate Phil (Santa, to those who know him, hehe), watched CAPTAIN AMERICA (boring!!! zzzzzzz), made SMORE'S the not so smart way (stove top/gas), started up my supplement regiment once again (lets see how far that goes) as a personal goal to see if I can go to the end of the year with it as a health goal not a New Year's resolution</center>
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There are a few goals I do plan on accomplishing this year; one of them is actually doing this blog of mine for the entire year, and I do have one request from those who do end up reading/following this......make sure I do one post everyday....so if you have too, flood my "<a href="http://www.facebook.com/SomeOneElsesCook" target="_blank">facebook</a>" page if you have too with reminders, thanks in advance from me....</center>
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Second goal on a personal level is that; cutting back on my Dr Pepper/Coffee intake by half...and replacing it with good ol' H2O. Whats gonna hurt is that I have an unlimited supply of Dr Pepper at work. What would even be better, is to see the "extra weight" come off once the soda is replaced. Now as for giving up the cigarettes is an entirely another story....especially working with an OCD paranoid boss, but still love her though for who she is, even though she did tell me about it when she hired me.</center>
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Third goal is start back on my spiritual pathway since I have pretty much put it on the back burner for the past two years or so. Seem pretty "lost" without the "company" of everyone from the different realms. Might even put a few new "twists" to it as well.</center>
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Major goal this year is that of getting my licence...........yeah I don't drive, never have; except in the military, but time to start on that small hurtle.</center>
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Well, I will end for now and be back tomorrow night for another post.</center>
Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-49345926958925406282012-12-24T07:31:00.000-08:002012-12-24T07:31:29.088-08:00The End Of 2012Well Christmas is at hand, and I am already making my own personal goals for the up coming year of 2013. One of my goals is a double effort with my cookbooks and here.....I know it sounds weird, but every evening I will be finding a main recipe whether it be a main part of the meal, vegetables, starches, a breakfast item and so on, copying it into my recipe book, then putting it here on blogger. I think once I get started with posting it, (maybe a week or two) everyone will figure out what I am doing.......I hope. Its almost like the movie Julie and Julia, but one small recipe, instead of making everything from a cook book.......I also am planning on quiting smoking and giving up over half of my Dr Pepper and Coffee intake. With the money hopefully saved up from not smoking and the caffeine decrease I can start down another venture of working on my personal and physical appearance (clothes later included).<br />
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Here are some pics I have had taken at one of the portrait studios in the mall (wont mention JCP) just to prove that time is catching up with me and so is my outward look of myself.<br />
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With Vanda, a good friend of mine at Thanksgiving at her place.</div>
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I hope everyone is enjoying their holiday season, I know I am with what I have.....and who knows I just might kick start this thing off early......</div>
<br />Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-33169219035986672812012-10-24T17:17:00.000-07:002012-10-24T17:17:54.679-07:00Its only Wednesday<span style="font-family: Courier New, Courier, monospace;"><b>Well its Wednesday evening, am having dinner while writing this post.........and dealing with cats & kittens who act like they're starving. I've been working hard at Schlotzsky's (not!!!) making their fameous "Originals" among other sandwiches there.....today I was like 10 minutes late to work..............(thinking I was in at noon instead of 11a). Thank the Goddess I was only like 2 minutes away, I was in BIG LOTS which is like not even 30 seconds away when my boss called me....oh well.</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Last Friday, I signed up to be a PAMPERED CHEF consultant. My first "Pampered Chef Party/Grand Opening" is this Friday evening at my place with a few friends and of course Phil (my roomie). To include Phil, I have 3 possibly 4 others coming over for it, for a total of like 5 people, 6 if one includes my P/C sponsor. What makes this funny, my house isn't even decorated for Halloween/Samhain yet......which it should be completed by then hopefully, if I get up off my dead lazy ass...........</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>A couple of weeks ago I made the following recipe for myself and Phil for dinner. Phil actually liked it even if he doesn't like goat cheese. Well I better get back to dinner before the cats realize I have been ignoring my bugger and start their own war. Enjoy the recipe......</b></span><br />
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<a class="title parsedTitle" href="http://www.epicurious.com/recipes/food/views/Chicken-Breasts-Stuffed-with-Goat-Cheese-and-Basil-2749" style="color: #333333; display: block; font-size: 15px; text-decoration: none; text-transform: capitalize; width: 399px;">Chicken Breasts Stuffed with Goat Cheese and Basil</a><span id="publish_date" style="color: #333333; font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 9px;">Bon Appétit | November 1990</span></div>
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by Deborah Bernstein: Warwick, <a href="http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Breasts-Stuffed-with-Goat-Cheese-and-Basil-2749#" id="_GPLITA_1" in_rurl="http://i.trkjmp.com/click?v=VVM6Mjc0ODU6NDpuZXc6ZGE3Y2Q5YTcwNjVmOTAxMmU4MzQ5NTAwZmQ2OWE1MWU6ei0xMDMyLTYyODYyOnd3dy5lcGljdXJpb3VzLmNvbToxOTgzMTo5Y2U4OGViNTZlZTIyMzBmNTZjYTllOTE5Y2RkZTM0OQ" style="color: #333333; font-weight: bold;" title="Click to Continue > by Text-Enhance">New</a> York</div>
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<span class="yieldOrTime" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif;"><span style="font-weight: bold;">Yield:</span> Serves 4</span></div>
<img alt="ingredients" id="ingLbl" src="http://www.epicurious.com/rd_images/printer_friendly/pf_ingredients_lbl.gif" style="border: 0px; margin: 12px 0px 2px; width: 66px;" /><div id="ingDiv" style="line-height: 13px; margin: 0px 0px 12px; padding: 0px;">
<strong>Chicken</strong><br />4 boneless chicken breast halves, skinned<br /><br />1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)<br />2 green onions, thinly sliced<br />3 basil leaves, shredded or 1 teaspoon dried, crumbled<br />Salt and freshly ground pepper<br /><br />1 egg, beaten to blend<br />1/2 cup dry breadcrumbs<br /><br />2 tablespoons (1/4 stick) unsalted butter melted<br /><br /><strong>Mushroom-Wine Sauce</strong><br />1/4 cup (1/2 stick) unsalted butter<br />1/2 pound mushrooms, sliced<br />1/4 cup dry white wine<br />2/3 cup chicken <a href="http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Breasts-Stuffed-with-Goat-Cheese-and-Basil-2749#" id="_GPLITA_0" in_rurl="http://i.trkjmp.com/click?v=VVM6MjYzMjg6MzA1OnN0b2NrOjJhYzI1MzUwMDQ1ZGE4MTkxZGIyNDkzZGE2ZDQxNjM5OnotMTAzMi02Mjg2Mjp3d3cuZXBpY3VyaW91cy5jb206MTY1MzE6OGVlNzc4ODAzMTQyNzU0NTQ5MDZiNTA2ZTExMTZmYzg" style="color: #333333; font-weight: bold;" title="Click to Continue > by Text-Enhance">stock</a> or canned low-salt broth<br />4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces<br />Salt and pepper<br /></div>
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<strong>For chicken:</strong><br /><div style="margin-bottom: 10px; padding: 0px;">
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)</div>
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Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.</div>
<br /><strong>For sauce:</strong><br /><div style="margin-bottom: 10px; padding: 0px;">
Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.</div>
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<br />Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-79163628811043568462012-10-09T05:15:00.002-07:002012-10-09T05:15:17.961-07:00La Santisima Muerte: A Practitioner’s Overview (From WitchVox)<span style="background-color: white; color: #770000; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: small;"><b>La Santisima Muerte: A Practitioner’s Overview</b></span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><img border="0" height="5" src="http://www.witchvox.com/vn/vnpx/clear.gif" style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; color: black; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: x-small;"><b>Author: </b>Santa Muertero </span><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;"></span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; color: black; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: xx-small;"><b>Posted: </b>October 7th. 2012 </span><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;"></span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; color: black; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: xx-small;"><b>Times Viewed: </b>393 </span><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;"></span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">La Flaka (the Skinny Lady) , La Huesuda (the Boney Lady) , La Niña (the Girl) , La Madrina (the Godmother) , Santa Muerte (“Saint” Death) ...these are all names given to a very powerful and popular folk saint from Mexico, La Santisima Muerte (the Most Holy Death) . Santisima Muerte is a very complex figure, having taken on Her most recent manifestation through the same Catholic land that provided the world with what is believed to be the most widely venerated face of the Virgin Mary, Our Lady of Guadalupe. Although the Mexican Catholic priests and bishops denounce her as a figure of satanic worship, Santisima Muerte’s popularity over the last decade has exploded. From an estimated 500, 000 devotees a roughly ten years ago to possibly over 5 million today, it seems that Lady Death is wasting no time in making known Her presence and power among the living. Her devotion has now bled across Mexico’s borders into many other Latin American countries, as well as into the U.S. Many chapels and churches have been established in many places where Mexican immigrants have settled, but these visible establishments are in no way indicative of the number of private altars and shrines most keep in their homes, secretly in many cases.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">So, what lies behind this exponential growth of an enigmatic, borderline occult figure, bearing the stark image of the European Grim Reaper, complete with skeleton, cloak, and scythe? What is the appeal of a constant reminder of our own mortality and inevitable death? Despite being labeled a “Narco Saint, ” whose tattoos give law enforcement officers reason to detain and discriminate, Santisima Muerte refuses to allow any establishment, including the Catholic Church, to slow the growth of Her devotion or sway the minds of those for whom She has performed miracles. In this article, I’d like to share my own personal beliefs about Santisima Muerte, stemming from the teaching I received from a person who lived in Mexico and studied under an Hechicero (sorcerer) , as well as my own experiences with La Milagrosa (the Miraculous One) . My hope is to provide those interested with a bit of information about Santisima Muerte and to help dispel much of the misinformation, causing La Santisima to be feared and demonized by Her many detractors.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">For those seeking more information in the form of books and media, I recommend the following: La Santisima Muerte – A Mexican Folk Saint, by E. Bryant Holman; Devoted to Death – Santa Muerte, the Skeleton Saint, by Prof. R. Andrew Chestnut; and the 2008 DVD documentary, La Santa Muerte – Saint Death, directed by Eva Aridjis (with English subtitles) .</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><b style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">In the Beginning, God Created...</b><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">Exactly from where the current figure of La Santisima Muerte originated is very hard to say. There are theories that She is the revival of the pre-Hispanic Mexican goddess of death, Mitchecacihuatl, that She may be a re-invention of the female Grim Reaper from Spain, La Parca, that She was once a Mexican Catholic nun, and that She came from Italy with roots going all the way back to the Fates of ancient Greece. Regardless of all this, Santisima Muerte now presents Herself as the embodiment of Death itself, with power over life unrivaled by any other saint, spirit, or deity. However, there is one catch. She chose to manifest through a Catholic culture, and Catholic is how She sees Herself. The Catholic/Christian creation story has been tweaked to include Her, for as Adam and Eve ate of the forbidden fruit in the Garden of Eden, Death entered the world as an active force. Santisima also takes credit for being the Angel of Death who reaped the first-born sons of Egypt in the Book of Exodus. However, Her most proud moment was when God ordered Santisima to reap His only Son, Jesus, and therefore Good Friday is Her most holy feast day, a close second/third being All Saints Day/All Souls Day.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">La Muerte has usurped the position of a few traditional Catholic figures, such as St. Michael the Archangel in standing and power. She is considered to be “second in command” after God, for whatever God creates, Santisima takes away. However, She hasn’t given the pink slip to the well-known warrior saint like She has to a few others, such as St. Jude. Although Santisima requires Her own space, She does allow two figures of Catholic Mexico to remain close to Her. St. Michael guards and protects Her altars, statues, and devotees from dark forces, while Guadalupe is said to be Her sister or Her “light half.” </span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">Although Death is present the world over, and many religions and spiritual traditions have their own images and names for it, when calling upon Death as La Santisima Muerte, it is through the Catholic prayers, always asking God’s permission to invoke Her, that She works the best and responds to prayers. Removing her from this paradigm is something I strongly advise against. For those who are uncomfortable with the Catholic aspects, think of it as being respectful to a very powerful force. You don’t have to be Catholic yourself to pray to or work with Her, although the vast majority of Her devotees in Mexico consider themselves Catholics. I also advise against placing Santisima into the hierarchy of other spiritual systems, such as Neo-Pagan traditions and the Afro-Caribbean traditions, i.e. Santeria, Vodou, and Palo. She is a very proud spiritual being who enjoys Her own services and altar spaces, and no matter how much a person believes he or she knows about different spiritual systems and how they work, Santisima will always know more. </span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><b style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">...A Holy Trinity...</b><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">Although I recognize that there are other ways of working with Santisima Muerte and see where many others in Mexico have her wearing many different colored robes, the way She came to me, and the way in which I was taught, was through a tri-colored system. For me, Santisima wears only three robes: white, red, and black. When She wears the white robe, She is La Blanca (the White) . She is called La Roja (the Red) while wearing her crimson cloak, and She is La Negra (the Black) when She wraps around Her the shadows of the night. Each cloak alters Her personality, and therefore, She is approached differently according to the color of Her robe. However, like Her masculine counterpart, the Father, Son, and Holy Spirit, Santisima is three persons in one, a feminine Holy Trinity.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">La Blanca is the eldest and purest of the three. She sits at the right hand of God, and She is the one most devotees begin with. Peace, healing, cleansing and purifying are all within Her domain. Her highest blessing is the death of old age and a content heart. Her purity is such that it must be protected by covering Her statue when one has any major dealings with La Negra.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">La Roja is the robe associated with worldly matters. Money, love, sex, the courts, business, and justice all fall within Her domain. She is a most accomplished love sorceress, and is famous for bringing back wandering lovers and husbands, especially when there are children involved. However, She is equally skilled at manipulating court systems in favor of Her devotees. The type of death La Roja is associated with tends to involve a bodily fluid the same color as Her robe.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">La Negra, though, is the hottest and most dangerous robe of La Santisima. She can protect against the darkest forces, spirits, and witchcraft; even the demons of Hell fear Her. But just as She can protect against them, She can also send them. This is where we are reminded that Death stands outside of our human systems of ethics and morality. Although it’s believed that Santisima only reaps at the order of God, I sometimes wonder if La Negra may sometimes use Her feminine powers of persuasion to gain the consent of the Divine Almighty in certain cases involving the wishes of Her most devout devotees. Diseases are considered to be among La Negra’s children, and these are the majority of the deaths given over to Her.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">It is within this complete system of La Blanca, La Roja, and La Negra that a spiritual worker dedicated to Santisima Muerte can petition La Muerte for any problem a person may have. The media-driven reputation She has for only being honored by drug dealers and criminals is but a fraction of the services She has to offer. The majority of Her devotees who know the three-colored path focus mainly on La Blanca and La Roja, leaving La Negra to the more experienced spiritual workers. </span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><b style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">...To Help the People.</b><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">There are essentially two levels of dealing with La Huesuda. The first and most general is that of the devotee. Santisima will receive offerings and prayers from anyone. Using Her own system of justice, She will weigh each prayer in Her scales and decide for Herself if She will grant the request. For most people She will perform miracles for them from time to time, however She does expect life-long devotion after that. But Death gets everyone in the end, either way it goes, and it’s because of this that She does not discriminate and accepts everyone. Whereas the Catholic Church will turn its back on homosexuals, criminals, those on the fringes of society, La Madrina welcomes them all with open arms.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">The other level is that of spiritual worker. In Mexico, there are three general areas of spiritual workers, but the lines between these blur quite a bit, so it’s difficult to categorize every individual and his or her practices. Curanderos (male) and curanderas (female) tend to focus on healing and doing what would be considered “right hand” spiritual work. Hechiceros (as) tend to draw more from Native practices and can, as they say, work with both hands. Brujos (as) are generally thought to be more adept with darker workings, those of the so-called left hand path. Any of these can and do incorporate Santisima Muerte into their workings, as She is thought to have knowledge of all magical and spiritual systems, though She tends to think more highly of some than of others. </span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">Presently, there are many from outside of Mexico and its traditional systems who Santisima is calling upon to work with her. And rest assured, Santisima chooses the worker, not the other way around. A person can receive all the training associated with Her, but if She rejects the person there is nothing to be done about it. Among those She does choose I’ve noticed several similarities, such as an intimate knowledge of how to work with the dead and the dangers associated with venturing into her home, the cemetery. She very much loves and protects those within her home, and She appreciates it when Her workers honor their own ancestors. There also tends to be a working knowledge of a system similar to Afro-Caribbean spiritual practices, the hoodoo of the Southern U.S., and traditional folk magic in general. Also, She tends to work better and faster for those who treat Her like a Catholic saint and observe certain guidelines.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><b style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">In the End, La Muerte</b><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">Far from being the satanic symbol of cartels and criminal activity, Santisima Muerte came into my life with a force so powerful and beautiful that it completely redefined my previous spiritual beliefs. Being touched by this Heavenly Power brings with it a new understanding of Death, its place within the cycle of Life, and renews the appreciation I have for each day I’m given. She is a mother, a sister, a protector, a healer, and so much more. Her devotion continues to grow every day, as She turns no one away.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">She’s done so much for me in my life that, like many others, I’ve built a public shrine to Her outside my home where anyone can come to pray to Her and leave offerings. Those people She’s brought to me to learn about Her gather once a week to recite the Chaplet, pray to Her, and give Her offerings in my private indoor chapel. </span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;">Death, as La Santisima Muerte, is rising to a much higher place than it’s been in recent history. Why this is happening remains to be seen. Perhaps this is due to the current state of our Western societies. Perhaps it’s due to some larger phase in human existence for which we are on the threshold. Most likely, those of us alive today may not know until we are finally embraced by Her boney arms and given Her eternal kiss.</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><span style="background-color: white; color: black; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;"><b>Copyright: </b></span><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;"></span><span style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: xx-small;">Copyright Steven Bragg 2012</span><br style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" /><img border="0" height="3" src="http://www.witchvox.com/vn/vnpx/clear.gif" style="background-color: white; font-family: geneva, arial, helvetica, helve, sans-serif; font-size: 12px;" />Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-69700199884497712072012-10-05T19:35:00.002-07:002012-10-05T19:35:52.943-07:00Will Soon Join........I just started going to classes/demonstrations at the WILLIAM-SONOMA store at one of the malls here in San Antonio........I come to realize that I am having a blast at these things, along with getting 10% off of stuff in the store after class.........<br />
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One of the friends I have made at this/these demos has invited me to join up with the <a href="http://www.pamperedchef.com/" target="_blank">PAMPERED CHEF</a>, and I am going to do so toward the end of the month. It really could help me in my other little venture of being a personal cook/chef as well with the networking it does. It couldn't hurt me any........<br />
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Well, all in all I am doing okay for the most part........had a serious sinus infection some weeks back, and now I am dealing with a pinched nerve in my shoulder which is hindering me at work, so I have to get it checked out this weekend before returning to work on Monday.<br />
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Finally picked up what I needed for my Halloween costume at Spirit Of Halloween today after work which was fun. Spent just short of $40, which to me wasn't to bad for what I got. Will post pics of what happens through out the month..........<br />
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Well please enjoy the recipes I have posted from Epicurious (precious posting) for the month. Yes I will find more recipes to join the Haunted CookingAnonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-29701104315007525392012-10-05T18:56:00.001-07:002012-10-05T18:56:31.644-07:00A few Halloween Recipes<br />
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<a class="title parsedTitle" data-mce-href="http://www.epicurious.com/recipes/food/views/Pumpkin-Turnovers-51119020" href="http://www.epicurious.com/recipes/food/views/Pumpkin-Turnovers-51119020">Pumpkin Turnovers</a><span id="publish_date">Epicurious | October 2012</span></div>
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by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza<br /><em>Muy Bueno: Three Generations of Authentic Mexican Flavor</em></div>
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<em>Empanadas de Calabaza</em><br />At our house we welcome fall with sweet, tasty <em>empanadas</em> made with fresh pumpkin. The pumpkin simmering with <em>piloncillo</em>, cinnamon, and cloves gives off a sweet and earthy scent, reminding us that fall has arrived. To this day, whenever I smell cinnamon it evokes great memories of <em>mi mamá</em> baking in the kitchen. During the fall she would request that I bring her a pumpkin so she could make her delicious homemade pies and <em>empanadas</em>. She preferred the green striped pumpkins or the dark green ones, saying they were meatier. But if I could not find those, the orange ones were acceptable. She always made things work.</div>
<span class="yieldOrTime">Yield: Makes 24 empanadas</span></div>
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<strong>Fresh Pumpkin Filling</strong><br />4 to 5 pound pumpkin (orange or striped)<br />2 cups water<br />3 cinnamon sticks<br />5 whole cloves<br />16 ounces piloncillo or 2 cups packed dark brown sugar<br /><br /><strong>Empanada Dough</strong><br />3 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/2 cup shortening<br />2 eggs<br />1/2 cup milk<br />2 tablespoons granulated sugar<br />1 teaspoon cinnamon (optional)<br /><br /><strong>Glaze</strong><br />Canned evaporated milk or egg white<br />Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)<br /></div>
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<strong>Make pumpkin filling:</strong><br /><div style="margin-bottom: 0.5em;">
Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.</div>
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In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.</div>
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Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.</div>
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In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.</div>
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Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.</div>
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Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.</div>
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To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery.</div>
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You can make the empanada dough after your filling has chilled.</div>
<br /><strong>Make empanada dough: </strong><br /><div style="margin-bottom: 0.5em;">
Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.</div>
<br /><strong>Assemble and bake empanadas:</strong><br /><div style="margin-bottom: 0.5em;">
Preheat the oven to 350 degrees F.</div>
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Take out half the dough and split it into 12 equal balls of dough.</div>
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On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.</div>
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Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.</div>
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Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.</div>
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Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.</div>
<br /><strong>Source Information</strong><br />From <a data-mce-href="http://astore.amazon.com/epistore-20/detail/0781813042" href="http://astore.amazon.com/epistore-20/detail/0781813042" target="_blank"><em>Muy Bueno: Three Generations of Authentic Mexican Flavor</em></a> by by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza, © 2012 Hippocrene Books</div>
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<br /><br />Read More <a data-mce-href="http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Turnovers-51119020#ixzz28TnIG5Mj" href="http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Turnovers-51119020#ixzz28TnIG5Mj">http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Turnovers-51119020#ixzz28TnIG5Mj</a></div>
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<a class="title parsedTitle" data-mce-href="http://www.epicurious.com/recipes/food/views/El-Chupacabra-Martini-51119800" href="http://www.epicurious.com/recipes/food/views/El-Chupacabra-Martini-51119800">El Chupacabra Martini </a><span id="publish_date">Epicurious | October 2012</span></div>
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by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza<br /><em>Muy Bueno: Three Generations of Authentic Mexican Flavor</em></div>
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Translated into English as "the Goat Sucker," <em>El Chupacabra</em> is a mythical creature known for its nocturnal prowling and as the culprit in weird livestock deaths. There are various descriptions of the creature, which is believed to be heavy, the size of a small bear, with a row of spines stretching from head to tail. Maybe you've heard the silly stories. My fascination with this mythical creature inspired me to invent a drink as its namesake. This martini is infused with fiery red blood orange juice and the explosive Brazilian aphrodisiac açaí, making this an exotic bright red cocktail full of drama and flavor. Açaí juice is actually very healthy and has 33 times the antioxidant content of red wine grapes. Hints of guava and pineapple nectar in this drink are fruits from Puerto Rico (where <em>Chupacabra</em> sightings were first reported). The understated tones of coconut rum make this drink equally dangerous, so sip with caution.</div>
<span class="yieldOrTime">Yield: Makes2 Drinks</span></div>
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Freshly squeezed juice of 4 blood oranges or 1 cup orange juice<br />4 ounces coconut rum<br />2 ounces açaí juice<br />1 ounce guava nectar<br />1 ounce pineapple nectar<br />1 cup crushed ice<br />1 blood orange, sliced, for garnish<br />1 star fruit, sliced (optional), for garnish</div>
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In a cocktail shaker combine all ingredients with ice. Shake until blended and then strain into 2 martini glasses.</div>
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Garnish each glass with a blood orange slice or a star fruit slice. Serve.</div>
<br /><strong>Source Information</strong><br />From <a data-mce-href="http://astore.amazon.com/epistore-20/detail/0781813042" href="http://astore.amazon.com/epistore-20/detail/0781813042" target="_blank"><em>Muy Bueno: Three Generations of Authentic Mexican Flavor</em></a> by by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza, © 2012 Hippocrene Books</div>
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<br /><br />Read More <a data-mce-href="http://www.epicurious.com/recipes/food/printerfriendly/El-Chupacabra-Martini-51119800#ixzz28Tnhuc5t" href="http://www.epicurious.com/recipes/food/printerfriendly/El-Chupacabra-Martini-51119800#ixzz28Tnhuc5t">http://www.epicurious.com/recipes/food/printerfriendly/El-Chupacabra-Martini-51119800#ixzz28Tnhuc5t</a></div>
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<a class="title parsedTitle" data-mce-href="http://www.epicurious.com/recipes/food/views/Pumpkin-Whoopie-Pies-369375" href="http://www.epicurious.com/recipes/food/views/Pumpkin-Whoopie-Pies-369375">Pumpkin Whoopie Pies </a><span id="publish_date">Gourmet Live | November 2011</span></div>
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by Gina Marie Miraglia Enriquez</div>
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Pumpkin pie is, hands down, the most iconic Thanksgiving dessert. And something that predictable can get to be, well, a tad boring after a while. This year, you can tell your friends you're serving pumpkin pie, and you will be, but it will be in a new, much more fun incarnation: whoopie pies! Any kids at the table will be squealing with delight, and the adults will be, too, when they sink their teeth into the moist pumpkin cake layers and bourbon cream cheese filling. Reminders of that other icon, pecan pie, turn up as chopped bits of candied pecans around the edge of the filling.</div>
<span class="yieldOrTime">Yield: Makes 16 sandwich cookies</span><br /><span class="yieldOrTime">Active Time: 45 minutes</span><br /><span class="yieldOrTime">Total Time: 1 1/2 hours</span></div>
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<strong>Cookie-cakes:</strong><br />1 1/2 cups all-purpose flour<br />1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/4 teaspoon freshly grated nutmeg<br />1/4 teaspoon ground cloves<br />1 cup packed light brown sugar<br />1/2 cup vegetable oil<br />1 (15-ounce) can pure pumpkin (not pie filling)<br />1 large egg<br />1 teaspoon pure vanilla extract<br /><br /><strong>Candied pecans:</strong><br />2 tablespoons packed light brown sugar<br />Pinch of salt<br />1/2 tablespoon water<br />1/2 cup pecans<br /><br /><strong>Filling:</strong><br />6 ounces cream cheese, softened<br />3/4 stick (6 tablespoons) unsalted butter, softened<br />Pinch of salt<br />1 1/2 cups confectioners' sugar<br />1 tablespoon bourbon (optional; substitute 1 teaspoon vanilla extract)<br /><br /><strong>Special equipment:</strong> 2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks' Notes)</div>
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<strong>For cookie-cakes:</strong><br /><div style="margin-bottom: 0.5em;">
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.</div>
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Whisk together flour, baking powder, soda, salt, and spices in a bowl.</div>
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Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.</div>
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Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).</div>
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Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.</div>
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Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.</div>
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Leave oven on.</div>
<br /><strong>For candied pecans:</strong><br /><div style="margin-bottom: 0.5em;">
Line a small sheet pan with parchment paper.</div>
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Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.</div>
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Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.</div>
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Cool completely on pan on a rack.</div>
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Coarsely chop candied pecans.</div>
<br /><strong>For filling:</strong><br /><div style="margin-bottom: 0.5em;">
While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.</div>
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Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.</div>
<br /><strong>Assemble whoopie pies:</strong><br /><div style="margin-bottom: 0.5em;">
Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.</div>
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Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.</div>
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<br /><strong>Cooks' Notes:</strong><br />•If you want perfectly round cakes, a 1-ounce ice cream scoop is a worthwhile investment, because you can use it for so many other baking projects, in addition to ice cream.<br />•Cookie-cakes can be baked 1 day ahead, and kept on racks at room temperature, covered with a kitchen towel.<br />•Filling can be made 1 day ahead, and chilled, covered.<br />•Pecans can be candied 3 days ahead and kept in an airtight container at room temperature.</div>
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<br /><br />Read More <a data-mce-href="http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Whoopie-Pies-369375#ixzz28TntRXzs" href="http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Whoopie-Pies-369375#ixzz28TntRXzs">http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Whoopie-Pies-369375#ixzz28TntRXzs</a></div>
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<a class="title parsedTitle" data-mce-href="http://www.epicurious.com/recipes/food/views/Sweet-Preserved-Pumpkin-51116800" href="http://www.epicurious.com/recipes/food/views/Sweet-Preserved-Pumpkin-51116800">Sweet Preserved Pumpkin </a><span id="publish_date">Epicurious | October 2012</span></div>
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by Zarela Martinez<br /><em>The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart</em></div>
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<em>(Calabaza en Tacha)</em><br /><br />The Days of the Dead (November 1 and 2) are not only one of the most dramatic of Oaxacan fiestas but among the most family-centered. Altars dedicated to <em>los difuntos</em> ("departed ones") appear everywhere—outside churches, on shop premises, and especially at family grave sites and in the home, where everyone is preparing for the annual reunion with late friends and relatives. At this time every marketplace in Oaxaca blazes with piles—absolute mountains&8212;of fuschia-red cockscombs and intense orange marigolds. Tall sugarcanes with long fronds and huge banana leaves tower like jungles nearby. The flowers will be used to adorn the altars and the giant fronds to mark arched entries for the souls of loved ones to pass through.<br /><br />People buy their late cousin's favorite kind of cigarettes or their departed father's usual beer to place on the home altar. The other offerings usually include fresh fruit, candies in all kinds of macabre <em>memento mori</em> shapes, decorated breads made from a sweet egg-enriched dough like that for Pan Resobado, and this traditional spiced preserved pumpkin. Every home altar holds a plate of Calabaza en Tacha—an offering that represents about four days' labor of love.<br /><br />The pumpkin—I use a regular Halloween pumpkin or sometimes the green West Indian type—is soaked first in a solution of the same <em>cal</em> (slaked lime) used to treat corn for tortillas. The alkali makes it firm enough to absorb the sugar without disintegrating. Oaxacan cooks like to make the preserve very sweet; I have slightly reduced the amount of sugar. It may not be traditional, but I like to serve it with vanilla ice cream.<br /><br />I find that using fresh sugarcane as a support on which to arrange the pieces of pumpkin is a handy and flavorful trick (though not an indispensable part of the recipe). Look for it at Latin American and other tropical groceries; it can also be found as a specialty produce item in some large supermarkets.</div>
<span class="yieldOrTime">Yield: 12 servings</span></div>
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One 7- to 8-pound pumpkin<br />1/2 to 3/4 cup <em>cal</em> (slaked lime)<br />4 or 5 short chunks (3 to 4 inches) fresh sugarcane, optional<br />3 1/2 pounds Mexican brown loaf sugar (panela or piloncillo) or 3 1/2 pounds (about 8 cups) dark brown sugar<br />2 teaspoons allspiece berries, bruised<br />1 6-inch piece canela</div>
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Cut the pumpkin into 6 equal wedges. Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise. Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate.</div>
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Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket. Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly. Taste the solution; it should have a noticeably astringent "bite." If not, stir in more lime a tablespoon at a time. Add the pumpkin wedges and loosely cover the bucket. Let stand overnight (about 10 hours) in a cool dark place.</div>
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The next day, remove the pumpkin and rinse well under cold running water. The texture should now be firm.</div>
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Prepare a large heatproof earthenware vessel or non-reactive stockpot. You have to make a sort of prop in the center to lean the pieces of pumpkin against. For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch. Or simply place one of the curved pieces of pumpkin in the center. In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center.</div>
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Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin. Add the allspice and <em>canela</em>. Add enough water to cover the pumpkin by 2 inches. Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours. Remove from the heat and let stand overnight, uncovered or just loosely covered.</div>
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The next day, return the pumpkin to a simmer over low heat and cook for 5 hours. Let stand again overnight. On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours. Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point. Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week.</div>
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<br /><strong>Ingredient Notes: </strong><br />Cal is sold as "slaked lime" at pharmacies and building-supply stores in the U.S. One ounce equals about 1/4 cup.<br /><br />At herb and spice stores, ask for "soft-stick cinnamon" or "Ceylon cinnamon." This is our <em>canela</em>.</div>
<br /><strong>Source Information</strong><br />Reprinted with permission from <em><a data-mce-href="http://astore.amazon.com/epistore-20/detail/0028603508" href="http://astore.amazon.com/epistore-20/detail/0028603508" target="new">The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart</a></em> by Zarela Martinez. © 1997 Wiley</div>
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<br /><br />Read More <a data-mce-href="http://www.epicurious.com/recipes/food/printerfriendly/Sweet-Preserved-Pumpkin-51116800#ixzz28To3ewSh" href="http://www.epicurious.com/recipes/food/printerfriendly/Sweet-Preserved-Pumpkin-51116800#ixzz28To3ewSh">http://www.epicurious.com/recipes/food/printerfriendly/Sweet-Preserved-Pumpkin-51116800#ixzz28To3ewSh</a></div>
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<a class="title parsedTitle" data-mce-href="http://www.epicurious.com/recipes/food/views/Witchs-Finger-Bread-Sticks-with-Maple-Mustard-Dip-368769" href="http://www.epicurious.com/recipes/food/views/Witchs-Finger-Bread-Sticks-with-Maple-Mustard-Dip-368769">Witch's Finger Bread Sticks with Maple Mustard Dip </a><span id="publish_date">Gourmet Live | October 2011</span></div>
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by Gina Marie Miraglia Eriquez</div>
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We guarantee you'll be cackling with delight as you roll and stretch bread dough into these shockingly realistic gnarled fingers, from the fungus-green almond-slice nails with bloody cuticles, to the pretzel-salt warts. Turn these into the centerpiece of a Halloween party and get your kids or your friends in on the action. Give prizes for the scariest and most realistic. Above all, let your freak flag fly high!</div>
<span class="yieldOrTime">Yield: Makes 4 dozen fingers and 1 1/4 cups dip</span><br /><span class="yieldOrTime">Active Time: 1 hour</span><br /><span class="yieldOrTime">Total Time: 2 1/2 hours</span></div>
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<strong>For dough:</strong><br />1 1/2 cups warm water (105°F to 115°F)<br />1 tablespoon sugar<br />1 (1/4-ounce) package active dry yeast<br />4 cups all-purpose flour<br />1 1/2 teaspoons salt<br /><br /><strong>For fingers:</strong><br />10 drops green food coloring<br />48 sliced almonds or peanut halves<br />8 drops red food coloring, diluted with 1/4 teaspoon water<br />1 large egg beaten with 1 tablespoon water (egg wash)<br />1/2 tablespoon pretzel salt or coarse sea salt<br /><br /><strong>For dip:</strong><br />1/2 cup mayonnaise<br />1/2 cup coarse-grain Dijon mustard<br />1 tablespoon maple syrup or mild honey<br /><br /><strong>Special equpment:</strong> Stand mixer with paddle attachment and dough hook; 1 or 2 small paintbrushes</div>
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<strong>For dough:</strong><br /><div style="margin-bottom: 0.5em;">
Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.</div>
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Beat in 1 cup of flour on low speed until combined.</div>
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Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)</div>
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Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.</div>
<br /><strong>For fingers:</strong><br /><div style="margin-bottom: 0.5em;">
While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.</div>
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Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.</div>
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Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.</div>
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Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.</div>
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Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.</div>
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Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.</div>
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Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.</div>
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Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.</div>
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Repeat forming and baking in batches with remaining dough.</div>
<br /><strong>For dip:</strong><br /><div style="margin-bottom: 0.5em;">
Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.</div>
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<br /><strong>Cooks' Notes:</strong><br />•Witch's Finger Bread Sticks are best eaten the day they are made, but they can be made 1 day ahead and kept, tightly wrapped, in a resealable plastic bag, or frozen 1 week. Remove from bag and rewarm on a baking sheet in a 350°F oven before eating.</div>
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Happy Haunted Cooking</div>
Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-15597331809387851942012-09-09T04:34:00.001-07:002012-09-09T04:34:40.930-07:00Now that the big event is over<div class="separator" style="clear: both; text-align: center;">
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Now that the San Antonio Pagan Pride Day event is over for the time being most of (if not all of us staffers) us, we can relax for the time being until the headache starts again...................I'm guessing sometime in January.....hint hint for those on the staff that are reading this.........I was also informed that we could be changing locations to a larger place next year.........cool beans, maybe I could be inside with the kids instead of outside fighting the afternoon heat with only me, myself and I. I did have a good time all in all. Made a few "<a href="http://www.crayola.com/for-educators/lesson-plans/lesson-plan/chinese-dragon-drum.aspx">Chinese Dragon Drums</a>" with a few kids, along with painting and coloring. I left early due to my roommate taking me out to dinner and the place closed like @ 8. Since I have pretty much left over crafts from the event, I really can't keep them at the house due to other issues, so I have to get rid of most of the stuff and keep what I can.<br />
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Now that its a new day, hahaha, I can get what I need done on a personal note; like laundry, cleaning the house...........I know that is all Sunday chores but since Sunday is supposed to be a "day of rest" I don't like doing anything on Sundays except enjoying myself doing something I like doing.........cooking.........but will be doing that anyway.......I have found a few recipes here on line that I will be making today in between other daily stuff that I DON"T wanna do...........<br />
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<a href="http://allrecipes.com/recipe/baileys-irish-cream-brownies/detail.aspx">Irish Cream Brownies</a><br />
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<a href="http://allrecipes.com/recipe/irish-soda-bread-i/detail.aspx">Irish Soda Bread</a> since it makes two loafs, probably will use the 2nd loaf for the Fall Equinox since it is this coming Friday and last but not least<br />
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<a href="http://allrecipes.com/recipe/special-irish-beef-stew/detail.aspx">Irish Beef Stew</a><br />
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I just noticed that I went on an Irish cooking kick............hehehe to funny, since I am a small part Irish.....I would have posted the recipes but my computer says its too early for anything fancy..........and its only 630am............so that's why the linking of the recipes. If you try them let me know how they come out, and I will definitely post my findings......<br />
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<br />Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-9944242883938993632012-09-03T20:26:00.001-07:002012-09-03T20:26:29.919-07:00"Point-less" Meals: Steak Sandwiches with Pickled Onion and Herb Aioli...<a href="http://pointlessmeals.blogspot.com/2012/08/steak-sandwiches-with-pickled-onion-and.html?spref=bl">"Point-less" Meals: Steak Sandwiches with Pickled Onion and Herb Aioli...</a>:<br />
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Here is a new recipe that I just came across.........looking into it and will let everyone know what happens with it....lol I hope everyone's Labor Day weekend went well. Mine went okay quiet, humid, work, bored and the list could go on.Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-54950167117593056522012-08-27T16:44:00.000-07:002012-08-27T16:44:50.368-07:00Another Day Well another day comes to a close. I am sitting here in front of the tv watching the HUNGER GAMES finally. Followed by WRATH OF THE TITANS of course that's after I make dinner; BBQ Ribs done on the grill. Depending on how I feel........lol.......and the "plating" of my dish, might just go and take a pic of my plate just to show that I CAN cook....and plate stuff.....hehehehe. Yes I will post the photo and the recipe for the BBQ SAUCE at the same time (might be at the end of the month though before I can do it).Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-85775357082978085832012-08-27T05:14:00.001-07:002012-08-27T05:14:17.630-07:00Here are a few recipes for everyone coming over from All Recipes.
A Very Intense Fruit Smoothie
Rated:
Submitted By: Diane
Photo By: Molly
Prep Time: 3 Minutes
Ready In: 3 Minutes
Servings: 2
"Frozen berries and peaches are blended to make a delicious and healthy fruit smoothie."
INGREDIENTS:
1 (10 ounce) package frozen mixed
berries
1 (15 ounce) can sliced peaches, drained
2 tablespoons honey
DIRECTIONS:
1. In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 8/27/2012
Delicious Southern Cornbread
Rated:
Submitted By: Mason Morton
Photo By: Shearone
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 8
"Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe."
INGREDIENTS:
3 tablespoons vegetable oil
1 cup self-rising cornmeal
3/4 cup buttermilk
1 egg
1 tablespoon honey
1 tablespoon self-rising cornmeal
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
2. In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
3. Bake in preheated oven for 22 minutes, or until firm. Serve hot.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 8/27/2012
Honey Wheat Bread I
Rated:
Submitted By: Kristin Zaharias
Photo By: maude s.
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 24
"This tender honey wheat loaf features evaporated milk for extra rich taste and texture."
INGREDIENTS:
1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45
degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter
DIRECTIONS:
1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 8/27/2012
Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-73653066712932181162012-08-27T05:09:00.001-07:002012-08-27T05:09:32.353-07:00Devil's Night (Wikipedia)I've heard......yes heard about Devil's Night but never bothered to look it up until now.......interesting read for people like me who never knew.........lol
Devil's Night
From Wikipedia, the free encyclopedia
This article is about the Detroit cultural phenomenon. For the album by rap group D12, see Devil's Night (album).
Devil's Night, or Hell Night, is a name associated with October 30th, the night before Halloween. It is related to the "Mischief night" practiced in other parts of the United States and the world, but is chiefly associated with the serious vandalism and arson seen inDetroit, Michigan from the 70s to the 90s,[1] finally prompting the "Angel's Night" community response.
Contents
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1 Description
2 Decline of Devil's Night arson
3 Devil's Night outside of Detroit
4 Appearance of Devil's Night in fiction
5 See also
6 References
7 Further reading
8 External links
Description
Devil's Nights dates from as early as the 1940's. Traditionally, city youths engaged in a night of criminal behavior, which usually consisted of acts of vandalism (such as egging, soaping or waxing windows and doors, leaving rotten vegetables or flaming bags of animal feces on front porch stoops, or toilet papering trees and shrubs). These were almost exclusively acts of petty vandalism, causing little to no property damage.
However, in the early 1970s, the vandalism escalated to more devastating acts, such as arson. This primarily took place in the inner city, but surrounding suburbs were often affected as well.
The crimes became more destructive in Detroit's inner-city neighborhoods, and included hundreds of acts of arson and vandalism every year. The destruction reached a peak in the mid- to late-1980s, with more than 800 fires set in 1984, and 500 to 800 fires in the three days and nights before Halloween in a typical year.[2]
Decline of Devil's Night arson
By the early 1990s, Detroit saw little decline in Devil's Night arson.[3] After a brutal Devil's Night in 1994, then-mayor Dennis Archerpromised city residents arson would not be tolerated. In 1995, Detroit city officials organized and created Angel's Night on and around October 29–31. Each year as many as 50,000 volunteers gather to patrol neighborhoods.[4] [5] In 2010, however, the number of reported fires climbed to 169, a 42 percent increase over the previous year.[6]
Devil's Night outside of Detroit
Outside the US, the last day of Roskilde Festival in Roskilde, Denmark is marked by concert-goers torching the tents surrounding the area, even if they're not their own. This is called "Hell Night".
Appearance of Devil's Night in fiction
Devil's Night is an integral part of the 1994 film The Crow. Set in Detroit, the film shows in flashbacks the murder of Eric Draven (Brandon Lee), and the rape and murder of his fiancée Shelley Webster (Sofia Shinas) on Devil's Night. At a meeting of criminal underworld figures later in the film, the main villain Top Dollar (Michael Wincott) is portrayed as having started the first fires himself, which were later emulated by others. He declares that the practice has become tiresome as "it's all been done before", referencing the perceived popularity of Devil's Night by claiming that there are even Devil's Night greeting cards. He intends to further escalate the destruction annually wrought by his organization by "setting a fire so big the gods will notice us again!". His plan is halted by Draven, who ultimately kills him in retaliation for ordering the murder of Draven and his fiancé.
In the movie Grosse Pointe Blank, which takes place in the Detroit suburbs of Grosse Pointe, the character Debi Newberry says that her apartment burned down on Devil's Night.
Devil's Night was also chronicled in journalist Zev Chafets' 1990 nonfiction book Devil's Night and Other True Tales of Detroit.
Devil's Night is used as a plot device in the 2007 Canadian horror movie Left for Dead.
The movie 8 Mile features a sequence where the characters torch an abandoned house in Detroit that was used for crime, in reference to Devil's Night.
Detroit hip-hop group D12's 2001 debut album is titled Devil's Night.
Devil's Night appears in Laura Bickle's urban fantasy novel Embers (Pocket Books, 2010).
Mischief Night appears in an episode of the Nickelodeon animated show Rocket Power.
The sixth episode of the sixth season of the CBS drama Criminal Minds was titled "Devil's Night", and revolved around a burn victim who plotted his arsonist murders on the three days around Devil's Night.
Devil's Night is mentioned in NCIS episode "Code of Conduct".
See also
Angels' Night
References
^ Jack Santino, The Hallowed Eve, University Press of Kentucky (1998), Pg. 10.
^ "The Mischievous History of Devil's Night". The Washington Post. 2007-10-30.[dead link]
^ Devil's Night Fires Decline By More Than Half in Detroit, The New York Times, November 3, 1991
^ City of Detroit Angel's Night Homepage, Accessed July 4, 2007
^ "Detroit fires drop over 3-day Halloween period". Daily Tribune. 2009-11-03.
^ "Significant rise in Detroit fires over Halloween weekend 2010". Digital Journal. 2010-11-01.
Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-65522025328388481182012-08-19T01:50:00.000-07:002012-08-19T01:50:41.643-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWFLBKz2WWCLO1y-AIfdc9a9bbI5MFnVFUTDTmg6AWOOcSW5lzFCj6ZMLVG2XwWfG7PwKnEcD_Yac5rELkqmqZJbSfrWNbHD4LvZMfL0V31LyiNggbWyKzSDw3yK2zts7gCq1wNAw2WBw/s1600/GoodMorningCoffee.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWFLBKz2WWCLO1y-AIfdc9a9bbI5MFnVFUTDTmg6AWOOcSW5lzFCj6ZMLVG2XwWfG7PwKnEcD_Yac5rELkqmqZJbSfrWNbHD4LvZMfL0V31LyiNggbWyKzSDw3yK2zts7gCq1wNAw2WBw/s320/GoodMorningCoffee.jpg" /></a></div>
I completely forgot about these recipes.......Surprised that I have posted these over on <a href="http://www.paganspace.net/">PAGANSPACE</a> and they are still there.............
GINGER LEMONADE
3 cups sugar
1 gallon of water
Fresh Ginger; 1" piece sliced on a diagonal
3 cups of lemon juice (Can use lime juice as well)
1 large lemon, sliced for garnish
Ice Cubes
Mix water, sugar and ginger in an eight quart (8 qt) sauce pan. Heat to boiling (medium high), stirring occasionally. Remove from heat and let cool for 15 minutes or more. Remove ginger from water and discard.Pour water into a pitcher Stir in lemon juice to taste. Refrigerate for at least 4 hours or over night. Serve over ice and lemon slices in large glasses.
LIVING'S EASY SUMMER PUNCH
1 Bottle of Vodka
14 oz Creme de Cassis
16 oz Cold Water
16 oz Orange Juice
8 oz Lime Juice
1 (2 ltr) Bottle of Ginger Ale
Garden Ice
2 Orange, sliced, for garnish
1 pint (container) of Strawberries, sliced for garnish
GARDEN ICE = Fill ice trays with 1 or 2 mint leaves in each section, then fill with water and freeze over night.
FOR THE PUNCH
Pour the vodka, water, cassis, and juices into a large seal-able container Shake well to mix, then refrigerate over night. Pour the punch into a large punch bowl with the garden ice. Top off with the ginger ale and stir gently. Garnish with the fruit slices.
I use the lemonade for my ritual libations (the punch is used for Samhain). I use the cookies below for the full moon offerings.
COOKIES OF CHANGE
2 cups of flour
1 tsp baking powder
1/2 cup shortening
Zest of 1 Lemon
2/3 cup of sugar
Sprinkle of Salt
2 eggs
1 1/2 tsp vanilla
Sesame Seeds
In a mixing bowl, combine, flour, sugar, salt, and baking powder. Add in the shortening. Blend until it resembles coarse meal. Beat together the eggs, vanilla, and zest, then add it to the dry mix and mix well. Divide into 2" logs, 1/4" thick and then roll into the sesame seeds Shape into cresant moons and place on a greased cookie sheet. Bake for 15 minutes or golden brown in an 300* oven. Let cool on cooling racks.
APRICOT PEACH ICED TEA
7 Cups cool water
2 Cans (5.5 oz each) Apricot Nectar
2 TBS Super Fine Sugar
3 pitcher size cold brew tea bags
1 bag (16 oz) No Sugar added frozen sliced peaches, or 1 lb sliced fresh peaches
In a large pitcher, stir together cool water, nectar and sugar. Add tea bags and let steep 5 to 7 minutes - depending on desired strength - dunking occasionally.
Add frozen or fresh peaches. Pour over ice and serve.
Chipotle - Blue Cheese Dressing
2 Large Shallots, unpeeled
1 Cup Mayonnaise
1/2 Buttermilk
1 Cup Crumbled Blue Cheese
1 Chipotle canned in adobe, minced
2 teaspoons adobo sauce (from above)
1/4 tsp fresh ground pepper
1/2 tsp salt
Heat oven to 350*. In a baking dish, roast the shallots until tender and lightly caramelized. Remove from oven and when cool enough to handle, peel and mince the shallots. Combine shallots, mayonnaise, buttermilk, blue cheese, chipotle, adobo sauce, salt and pepper. Mix well and store in the refrigerator. Serve as a salad dressing, a dip, or a sauce for meats.
Crab Dip
1 can Crabmeat, drained
1 TBS grated onion
1 clove garlic
1/2 tsp dry mustard
1 tsp salt
Hot Pepper sauce
1/2 tsp Worcestershire Sauce
1/2 cup bread crumbs
1 TBS Chopped fresh parsley
1/2 cup mayonnaise
1/2 cup half and half
1 TBS Sherry
Combine crabmeat, onion, garlic, mustard, salt, hot sauce, Worcestershire, bread crumbs, parsley, mayo, half and half, and sherry. Serve hot or cold.
To heat, place in a small oven proof casserole and heat for about 20 minutes.
Makes 12 servings
Ranch Deviled Eggs
4 Jalapeno Peppers
4 small roma tomatoes, halved
8 hard boiled eggs, peeled and halved
1/2 cup plain Greek yogurt
2 TBS snipped fresh cilantro
1/4 cup thinly sliced green onions
1 1 oz pkg ranch salad dressing min
3 TBS olive oil
4 garlic stuffed green olives, sliced (optional)
Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool. Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside. Remove yolks from eggs and place in a medium bowl, add 4 of the egg white halves into bowl; mash with a fork. Stir in yogurt, cilantro, green onion, dressing mix, and oil. Spoon mix into halved jalapenos, tomatoes and egg whites. Cover and chill up to 8 hours. Top with olive slices. Makes 14 ( 2 appetizer) servings.
PERSEPHONE SALAD
Curly red lettuce
Pomegranate Seeds
2 Crisp Apples
Arrange leaves on salad plates. Sprinkle with a handful of pomegranate seeds. Slice a good crisp apple into quarters and tuck underneath the lettuce. Drizzle with Persephone Dressing and serve.
Persephone Dressing
1/3 cup fruity olive oil
2 TBS Fruit Wine
Salt and Pepper to taste
Combine all ingredient, except S&P, and whisk until smooth. Whisk in salt and pepper to taste.
Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-84351596150172640352012-08-17T05:53:00.000-07:002012-08-17T05:53:49.444-07:00All Over The 'Net (getting tired)<center><a href="http://magickalgraphics.com">
<img src="http://www.magickalgraphics.com/Graphics/Friday/friday30.jpg" alt="Days Of The Week Comments" border="0"></a><br><a href="http://www.magickalgraphics.com/"></a></center>
<br/>
<center>I have looked around the www lately and it seems like I have been all over the place since I have been back up and on the 'net. So I started doing my own little "investigation" on why I was at the site(s), and if it was just to look something up, it got deleted......it took over two hours to do. So I just did the "old history delete" thing. Now I just have a bunch of email addresses that I have to go back through and start deleting them one by one..........and end with the "social" sites that I am on. Don't worry I will be updating the ones I am going to keep, and delete the ones that really don't have a purpose for me anymore..........<a href="http://www.myspace.com/sstarfyrewiseroot" target="_blank">MYSPACE</a> will be kept and in "limbo" status as usual and updated once a week minimum. <a href="https://www.facebook.com/SomeOneElsesCook" target="_blank">Facebook</a> will get overhauled, for I would like to make it like a cook's page and such..............people from both FB and MS will be dropped like flies............AND ITS NOTHING PERSONAL to anyone.........for I luv ya all but am just coming around to where I want the pages to be and look like............who knows, might even delete both accounts and start over again with both.</center>
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<center>CooksCommon, PaganSpace, and <a href="http://someoneelsescook.blogspot.com/" target="_blank">BLOGGER</a> will be my three main social sites now to socialize on</center>
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<center>I hope no one is (or gets mad at)mad at me for this.</center>Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0tag:blogger.com,1999:blog-4708857890432694678.post-58805274990422329802012-08-14T02:36:00.001-07:002012-08-14T02:36:27.821-07:00Just Another DayMy Monday was just another day in the life of me. Up at all early hours of the morning, like 330am ish, watched the majority of UNDERWORLD then went back to bed for like an hour or so......and of course all of this was for no apparent reason to my understanding. Got up about 630a, watched a little more tv, did a few things here on the computer, got ready for work and finally went running out the door. Then after getting off of work after three, I headed home to do some grocery shopping (oh the fun of walking around food) and Panda Express for dinner.<br />
<br />
That was my Monday..............<br />
<br />
Now as for today (Tuesday), looks like a repeat of yesterday; up at 330 am and here on the computer, burning a music cd, doing this early blog (might be one tonight sometime if am awake enough to do it, lol), then I just might go back to bed since I don't have to be at work until like 11am. Well just to give one a "rundown" of what my day has in store for me.....work from 11a-3p, bus trip home, quick nap/shower, and then back out the door around 530 - 6p for a monthly get together, back home somewhere between 8 & 9p, back on the computer for possibly another blogg update of what happens today (hehehe), and then finally crawl back into bed. Somewhere along the fine line of trying not to stress, I will find another recipe to post for everyone's enjoyment.Anonymoushttp://www.blogger.com/profile/02857248582237793371noreply@blogger.com0