tag:blogger.com,1999:blog-2443895423135065102024-03-13T02:46:01.003-04:00Timeless FoodsI've always been fascinated with the history of food- the "why we eat what we eat".Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-244389542313506510.post-88765424618965833712011-04-16T10:52:00.000-04:002011-04-16T10:52:24.993-04:00M is for Moroccan Cuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZfDQqDSzVtVWUkNSKJ-A-0152suUIURD9fwb-ENb0uZ0yzCN_lc-LEDf2KV_EJ5K5GzH26TvbOFfB93RRebrVNLOiBMeiuQVJCTJpj5sBFRU70FrOzcyhOE9tFcFoGnUV5Plmycvkg3r/s1600/spices%2528Mahibur%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZfDQqDSzVtVWUkNSKJ-A-0152suUIURD9fwb-ENb0uZ0yzCN_lc-LEDf2KV_EJ5K5GzH26TvbOFfB93RRebrVNLOiBMeiuQVJCTJpj5sBFRU70FrOzcyhOE9tFcFoGnUV5Plmycvkg3r/s200/spices%2528Mahibur%2529.jpg" width="150" /></a></div>Probably my favorite of all cuisines if I had to choose just one for the rest of my life is Moroccan. Moroccan foodways have been refined over millennia from occupation and integration of the Berbers, the Moors, and Arabic culture. When you think of Moroccan cuisine, think olives, mint, lemons, seafood and lamb- all things that grow with great abandon in this tiny African country.<br />
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One of Morocco's most famous flavors comes from its preserved lemons, which are salted and brined like olives. You can easily make your own preserved lemons. For detailed instructions, check this article out: <a href="http://www.associatedcontent.com/article/2227611/make_your_own_moroccan_preserved_lemons.html?cat=22">Make Your Own Moroccan Preserved Lemons</a><br />
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You can recreate a traditional Moroccan feast for eight for less than $20. See the detailed menu and recipes here: <a href="http://www.associatedcontent.com/article/7810436/a_moroccan_feast_for_8_for_20.html?cat=22">A Moroccan Feast for Eight for $20</a> <iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=numbers101forsmab-20&o=1&p=8&l=bpl&asins=081181503X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: right; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com5tag:blogger.com,1999:blog-244389542313506510.post-4384938064387375002011-04-08T19:05:00.000-04:002011-04-08T19:05:33.174-04:00C is for Cold-Oven Method<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTYEwvj_hnibJ68reA8xBSAolLmrIX54N2XRoQwMaD0tD4Yt9J_oyxkwrG86WUn5oPiUqONaBTrs0-j-w0zvn99GKd_JWCCLhUh43n8c7b5y_5AIKmEbt8UR9Ipf8fJraE77RgyxHrWGY/s1600/bread-+sliced+%2528wiki-FASTILY%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTYEwvj_hnibJ68reA8xBSAolLmrIX54N2XRoQwMaD0tD4Yt9J_oyxkwrG86WUn5oPiUqONaBTrs0-j-w0zvn99GKd_JWCCLhUh43n8c7b5y_5AIKmEbt8UR9Ipf8fJraE77RgyxHrWGY/s200/bread-+sliced+%2528wiki-FASTILY%2529.jpg" width="200" /></a></div>In my last post on bread-making, I promised to devote a whole blog post on the cold-oven method. And here it is.<br />
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I have made bread many different ways over the years: with a bread maker, by hand with my grandma's traditional warm rise method, and with the sexy new artisan bread let-it-rise-overnight method. My biggest problems with letting bread rise is that the oven was the only place in my kitchen that I knew it could rise quietly in peace without being licked by cats or poked at by children. In order to pre-heat the oven for the actual baking, however, I would have to take out the rising bread and leave it on the counter. This almost always resulted in the bread sagging and being unhappy.<br />
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And, then, I learned about the cold-oven method. I am in love. It is both a traditional and brand-new method at the same time. It is coming back into favor because of its simplicity, which makes it easier for busy families. It makes my bread rise perfectly every time without disturbing its magical chemistry and makes beautiful loaves.<br />
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The cold-oven method simply means that you will start the bread in a cold oven rather than pre-heating. Part of the bread's final rise happens as the oven begins to warm up. It makes the rise more pronounced and produces a lovely crumbed texture. You simply allow the bread to rise for at least half an hour in the oven and then turn it on. Some people use a lower temperature to begin with and then turn it up, but for everyday sandwich bread, I keep it at 400 for about 35 minutes.<br />
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I like to couple the cold-oven method with some other artisinal techniques, such as placing a pan of water in the oven while baking to steam the bread, and allowing the first dough rise to happen in the refrigerator overnight. This makes the perfect blend of flavors and textures.<br />
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If you're a little nervous of making bread for the first time, take your favorite recipe and use the cold oven method rather than pre-heating. It will save you time and stress and will produce a beautiful loaf. <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=numbers101forsmab-20&o=1&p=8&l=bpl&asins=1580089984&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com7tag:blogger.com,1999:blog-244389542313506510.post-5911075331977871772011-04-05T11:38:00.000-04:002011-04-05T11:38:52.176-04:00B is for Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdWYHyBkuaNaRG7pc2OAfVy6kHH_py8OpzlszpVdjTGkYyBP7l-wJ_R8U9bEfYMZfpCUJHLqKcngj6M1xw2R7PSJEo9ioB-jainqyeflyeSMHK58y4RDXjgIwFPMPFFuL4-bbSmw2-Th5/s1600/bread-homemade+%2528sxc-farangio%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdWYHyBkuaNaRG7pc2OAfVy6kHH_py8OpzlszpVdjTGkYyBP7l-wJ_R8U9bEfYMZfpCUJHLqKcngj6M1xw2R7PSJEo9ioB-jainqyeflyeSMHK58y4RDXjgIwFPMPFFuL4-bbSmw2-Th5/s200/bread-homemade+%2528sxc-farangio%2529.jpg" width="150" /></a></div>There's something about making bread that soothes my soul. It brings out some kind of retro-gene in me that enjoys kneading and forming and watching something grow from the most basic of ingredients.<br />
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These days, I cheat more days than not and make my dough in my two (yes, two) breadmakers. Then I knead, let rise and use the cold-oven method (we'll talk about that in the next blog post) to bake our daily bread. On the weekends, however, you'll find me making pitas, naan bread, crackers, French loaves and all manner of rolls and buns. If I didn't think that it would kill my love of bread, I would consider opening a bakery.<br />
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If you've never made your own bread, you have no idea what you're missing. There's something comforting and safe in the smell of bread baking in the oven. The danger, of course, is that you may never go back to eating the pasty, cardboardy substance they call bread in the store.<br />
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The trick to making great bread is simply practice. After a while, you will get a feel for the dough. You can take exactly the same ingredients and make bread on two different days, and it will come out differently. Temperature, humidity, flour settling and a host of other variables all come to the dance to create the chemical and biological process of creating bread from scratch. Knowing how the dough should feel will help you adjust it as you go until it is perfect.<br />
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You can knead bread by hand or pick up a breadmaker at a yard sale for $5. You can make the entire loaf in the breadmaker but it will never come out the same as a hand-shaped oven-baked loaf. There are a few other tricks I've picked up along the way:<br />
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<ol><li>Don't rush bread. Let it rise luxuriously out of breezes or other environmental shocks. The longer the rise, the better (and lighter) the bread. </li>
<li>Keep your whole wheat flour and your yeast in the freezer. This will stop the flour from going rancid and keep the yeast strong. Take out what you need for each session and allow to come to room temperature. </li>
<li>Use the cold-oven method for baking bread (see the next blog entry). I wish I had learned this method years ago. Makes a perfect loaf every time. </li>
<li>Cut the first slice while the bread is still warm and slather it with butter. Enjoy it and revel in your new kitchen skills!<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=numbers101forsmab-20&o=1&p=8&l=bpl&asins=0312362919&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></li>
</ol>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com2tag:blogger.com,1999:blog-244389542313506510.post-59123827951517959532011-04-03T11:22:00.000-04:002011-04-03T11:22:01.199-04:00A is for AbsintheThis month, I will be blogging a topic starting with every letter of the alphabet. Today's topic is absinthe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjBBZCKgi9eC45m87xdFpQua8vdtxtmBLoZehgIMTZT2GKDC49PSHTpA2gIqkTRZnxCNl0HfoDgt3Qji_D3Hu2LHqxkF-lMIdhWzy8HXMhyphenhyphenH12cToWD6NOqzvidyGzjyN7r-5cRq6QqNg/s1600/absinthe+%2528wiki-public+domain%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjBBZCKgi9eC45m87xdFpQua8vdtxtmBLoZehgIMTZT2GKDC49PSHTpA2gIqkTRZnxCNl0HfoDgt3Qji_D3Hu2LHqxkF-lMIdhWzy8HXMhyphenhyphenH12cToWD6NOqzvidyGzjyN7r-5cRq6QqNg/s200/absinthe+%2528wiki-public+domain%2529.jpg" width="144" /></a></div>There is probably no other alcoholic beverage with more mystique and cloak-and-dagger coolness than absinthe. This over-proof spirit was traditionally made from grande wormwood, fennel, and anise and distilled into a 100-proof state that came into favor in the late 1800s and early 1900s in the arts and literary communities. Vincent Van Gogh was a fan as was Ernest Hemmingway. The spirit was said to be hallucinogenic due to a compound found in wormword. This just increased its coolness factor.<br />
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However, not everyone was impressed. In the early 1900s, absinthe was embattled on all sides. Prohibition proponents, wine companies, and doctors were all calling for a ban on the beautiful green drink. Legal cases were held up as proof of its evil nature, including murders, rapes, and deaths. Today, we know that wormwood- and therefore, absinthe- has no hallucinogenic properties but it has been a long struggle to reinstate it in many countries around the world.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzufBLc_hbUc4qTVBi1w_rjdsuXmDLW_62ERGaSiN7zRQWlvsuf4NsPlEIREYCPmc26o36Ub0HD2C-2x-KLboDvQ7LJv2wCxE1aqyPfGnJa0RuzYKKDUt1RKSu28aruvdGxXJQDwoQ5S-P/s1600/wormwood+%2528wiki-public+domain%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzufBLc_hbUc4qTVBi1w_rjdsuXmDLW_62ERGaSiN7zRQWlvsuf4NsPlEIREYCPmc26o36Ub0HD2C-2x-KLboDvQ7LJv2wCxE1aqyPfGnJa0RuzYKKDUt1RKSu28aruvdGxXJQDwoQ5S-P/s200/wormwood+%2528wiki-public+domain%2529.jpg" width="160" /></a></div>What is absinthe? Unfortunately, in most countries, there is no legal definition so many flavored and colored alcohols are allowed to use the name. Traditional absinthe included maceration of wormwood, fennel, and anise in a distillation process. The green color derives from the chlorophyll in the herbs. Although absinthe has a high alcohol content, it is most often diluted with water before drinking (unless you are Ernest Hemmingway, and then it is diluted with champagne).<br />
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Absinthe has once again become legal in the United States since 2007 and there are several imports and domestically-distilled products on the market. There are now several small micro-distillers producing traditional absinthe, such as <a href="http://www.stgeorgespirits.com/st-george-absinthe-verte/">St. George Absinthe Verte</a>. <br />
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When purchasing absinthe, always do your homework first. Know the brand you are buying and how it was made. Purchasing what is essentially vodka with fennel flavoring is in no way the same experience as traditionally-distilled absinthe. If you buy absinthe in a bar or restaurant, try out several brands until you find the one you like best.<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=numbers101forsmab-20&o=1&p=8&l=bpl&asins=B0043RTAEI&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com5tag:blogger.com,1999:blog-244389542313506510.post-40063860955593132862010-08-14T10:05:00.000-04:002010-08-14T10:05:04.894-04:00Making Devonshire Cream from Raw MilkOne of my favorite rituals when I go to England is to have tea. "Tea" in England means an entire spread of cakes, sandwiches and other assorted goodies to go along with the tea. Devon cream spread on scones is one of the most sinful and scrumptious parts of high tea.<br />
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<h2 class="content_sub_title">Traditional English High Tea Staple Can Be Made at Home</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugHxHaJpL9rIrLQglHbfB9rb6dB3PmUpMAOXmbWiXdYCxj3D4_iFlFU-gkJuN26YR2vtXtPdh7l2SB3YKxCwTdbx4zakFwr21XGvuoDoODoLQuy4YZA8Ekf5lD6lhAwXZsAOq8jqiD8Pn/s1600/devon+cream.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugHxHaJpL9rIrLQglHbfB9rb6dB3PmUpMAOXmbWiXdYCxj3D4_iFlFU-gkJuN26YR2vtXtPdh7l2SB3YKxCwTdbx4zakFwr21XGvuoDoODoLQuy4YZA8Ekf5lD6lhAwXZsAOq8jqiD8Pn/s200/devon+cream.jpg" width="200" /></a></div>If you have ever had High Tea (or cream tea) in England, you have experienced the amazing abundance of scones, fresh jams and jellies, and other treats. One item that is never left out at teatime is Devon cream, also called- less appetizingly- clotted cream. <br />
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Devonshire cream is a thick, simmered cream that ends up thicker than whipping cream and with a naturally sweeter taste. It often tops scones and baps along with berry jam.<br />
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<a href="http://www.associatedcontent.com/article/5644382/making_devonshire_cream_from_raw_milk.html">Read more... </a>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com2tag:blogger.com,1999:blog-244389542313506510.post-5764481683839947802010-07-31T15:49:00.000-04:002010-07-31T15:49:22.385-04:00Hounslow-Style Indian Butter Chicken (Murg Makhani)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbhxQJjOY7mlxIFaVh_GE8-4e68CIWveIaptiNyaWqtNcKvxNDFnAq10wTDEqFKaEfRHvQsjYpxZOhXgO5OSP6RCw-shBvDs3kpixzn7vuMQfzA5108H08MOxTbbOF24Mbv-uO6iynISR/s1600/Butter+Chicken+(wiki-stu_spivack).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbhxQJjOY7mlxIFaVh_GE8-4e68CIWveIaptiNyaWqtNcKvxNDFnAq10wTDEqFKaEfRHvQsjYpxZOhXgO5OSP6RCw-shBvDs3kpixzn7vuMQfzA5108H08MOxTbbOF24Mbv-uO6iynISR/s200/Butter+Chicken+(wiki-stu_spivack).jpg" width="200" /></a></div>Many of the recipes we think of as being traditional Indian were really developed by Indian immigrants in Britain, especially in west London. If you go to India and ask for a "curry", they will look at you with either bewilderment or with disdain. This recipe for Butter Chicken is adapted from the Hounslow area restaurants I frequented when I lived in London. It's a great Indian-style recipe for children or for guests when you aren't sure how much "ethnic" food they enjoy. The curry is soft and warm and the tomato sauce is a recognizable and comforting element.<br />
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<a href="http://www.associatedcontent.com/article/5529756/hounslowstyle_indian_butter_chicken.html">Read more...</a>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com2tag:blogger.com,1999:blog-244389542313506510.post-50440378681522311452010-07-14T12:17:00.000-04:002010-07-14T12:17:48.424-04:00What Traditional Ethnic Foods Do You Love?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyC-4GSiixLqUTAZR6-p0aGIfPKAiijiMGMVenj9mvwjaSnlTNig4u0QkJgUYSH99QZ8tldQeofnBrVilrALG0JB3M8zIhai_4a2G_IkRE-R_Z4ZyBxuib1lTfBF42VEsKgSbj0yV9l3U/s1600/kitchen-clinton+birthplace.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyC-4GSiixLqUTAZR6-p0aGIfPKAiijiMGMVenj9mvwjaSnlTNig4u0QkJgUYSH99QZ8tldQeofnBrVilrALG0JB3M8zIhai_4a2G_IkRE-R_Z4ZyBxuib1lTfBF42VEsKgSbj0yV9l3U/s320/kitchen-clinton+birthplace.jpg" /></a></div>My background is English- VERY English. My grandmother was the cook in our family. She made the foods that her mother and grandmother taught her to make. My grandmother never thought of them as "traditional" or "ethnic". She didn't know that the bread pudding she made was distinctly from the south of England or that her Yorkshire puddings came from a very authentic recipe. She never once questioned why we eat potatoes and squash at Thanksgiving (because that was all of the fresh food available to early North American settlers) or that our family always ate ham at Easter because that was when the curing process was completed. <br />
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I think about these things frequently. Each of us has our own traditional foodways that may be buried deeply under two generations of convenience food and drive-throughs but are still there, waiting to be shared with our children and grandchildren. <br />
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What do you know about your family's food history? Do you have recipes scribbled down by your grandmother that are in danger of being lost? Was there something special about the way your mother formed pirogies or layered baklava? Be sure to write these snippets of history down so that they are not lost forever. The more we understand and embrace our food history, the less likely it will be that our children eat nothing but frozen pizzas and McDonald's.Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-6597207331662663422010-07-09T09:27:00.001-04:002010-07-11T10:51:46.158-04:00Baked Chicken and Spinach Samosas<h2 class="content_sub_title" style="font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">A Traditional Indian Dish Gets a Healthy Facelift</h2><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Samosas are popular hand pies, or stuffed pastries, eaten in many countries around the world, especially in the areas of the Southeast Asia, North Africa and the Arabian Peninsula. Popular fillings in samosas are lentils, potatoes, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">peas, and chickpeas. Meat-filled samosas are also popular in some areas, and chicken and spinach is a common combination.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/5529826/baked_chicken_and_spinach_samosas_recipe.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaXa-8rBmAvVN5oIx8PN1RrJx-2aR13RgvdB4Pa5NNdt_lBA4gCkUFEeja3n3KTpg-IoJQX6gqNx3MaX278vpWuQXEDxlvJTlJFlKA0V5vl74T3dezZpMtvAmE9ev1rTsv-haLKr2vFcD/s1600/samosas+(sxc-LotusHead).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaXa-8rBmAvVN5oIx8PN1RrJx-2aR13RgvdB4Pa5NNdt_lBA4gCkUFEeja3n3KTpg-IoJQX6gqNx3MaX278vpWuQXEDxlvJTlJFlKA0V5vl74T3dezZpMtvAmE9ev1rTsv-haLKr2vFcD/s320/samosas+(sxc-LotusHead).jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-73809656706869307722010-07-09T09:23:00.001-04:002010-07-11T10:51:25.719-04:00How and Why to Brine a Chicken<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Roast chicken has been a family staple on the Sunday dinner table for two hundred years. Chicken lends itself to long slow roasting in the oven or over a spit. However, if cooked too high or too long, chicken can easily dry out </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">and produce a tough, flavorless product that needs to be smothered in gravy to be palatable.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">The secret to a moist, tender roast chicken is brining. Brining, at its most basic, is simply covering the chicken with a solution of salt and sugar and water and letting it sit. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/1606198/how_and_why_to_brine_a_chicken.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRktXLcirggAUtlZuTIMdeeNm78RhyWDyluTOENP9jnodqFhZPIaWzFV3bTgY45XWJCd05DANsx1oKxB7wNL0X1SNgum3PHGMn6c8ja6BwL9H4WO5U8kunhhwXNDjSt6tiCoK4RCFwmDA/s1600/roast+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRktXLcirggAUtlZuTIMdeeNm78RhyWDyluTOENP9jnodqFhZPIaWzFV3bTgY45XWJCd05DANsx1oKxB7wNL0X1SNgum3PHGMn6c8ja6BwL9H4WO5U8kunhhwXNDjSt6tiCoK4RCFwmDA/s320/roast+chicken.jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-87035889748390283102010-07-09T09:19:00.002-04:002010-07-11T10:51:06.618-04:00How to Store Eggs Without Refrigeration<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">It has only been for the past fifty years that refrigerators have been a staple in kitchens across America. Prior to that, fresh foods were stored without refrigeration in a variety of different ways. Households had to store seasonal produce, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">meats and other homestead products like milk and cheese to tide them over through the winter.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Storing fresh eggs without refrigeration was a very important task as hens lay more when days are long and begin to shut down production in the winter. Because eggs were a staple not only as a breakfast item but also as an ingredient in many homestead staples, spreading them out throughout the year was a critical skill.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/2012292/how_to_store_eggs_without_refrigeration.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xBKkG7s-_26YAy3-FW7cIZrkTU8fDhQGFbxdoMj7EFOfSyeMuF2n51LPhNlKYGyTRgp8n87py6zhJc2KQvchSZ5xqAyWuCkidB0mRy2tAPRINig-cHDn3PI-aj9QrrRKMhzA6g6494T3/s1600/Bowl+of+Eggs+(DawnAllynn).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xBKkG7s-_26YAy3-FW7cIZrkTU8fDhQGFbxdoMj7EFOfSyeMuF2n51LPhNlKYGyTRgp8n87py6zhJc2KQvchSZ5xqAyWuCkidB0mRy2tAPRINig-cHDn3PI-aj9QrrRKMhzA6g6494T3/s320/Bowl+of+Eggs+(DawnAllynn).jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-17579519210312788512010-07-09T09:16:00.001-04:002010-07-11T10:50:27.025-04:00How to Create Your Own Signature Curry Powder Blend<h2 class="content_sub_title" style="font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Personalize Your Curry Dishes with Your Own Combinations of Spices</h2><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">My kitchen would not be complete without curry powder. As my cooking preferences frequently turn to Asian and African traditions, the heat of curry plays a central role in our everyday fare. I prefer to make my own curry powder </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">rather than buy the stale and boring blends offered in my local grocery store. The difference in taste is immense and once you taste your own curry powder blend, you will never go back to buying it.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/2077953/how_to_create_your_own_signature_curry.html"target=new>Read more...</a></span><br />
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</span>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-60784118921799652622010-07-09T09:13:00.001-04:002010-07-11T10:49:50.771-04:00Traditional Black Country Foods<h2 class="content_sub_title" style="font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">The Hearty and Delicious Cuisine of the Black Country Lives On</h2><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">The Black Country is an area in England loosely defined as the northwest sector of the Midlands. Most Black Country residents vehemently deny Birmingham as part of the area and, depending on the resident and often</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> the </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">time spent in the pub that day and how well the Wolves are playing, Wolverhampton sometimes does not make the cut either.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/2081285/traditional_black_country_foods.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpGQ6h7dsH-bYpexceszijo6oJZ5OxgSOezTSZlgWnczmYJK-dq2DWIYEdzP39StgVnTASQrD_-auspC_mA0fIsX4nDYjFaPZfJNcvuNCyXgGcXyl5ItIsIocBydNMzJjRIh3NuXXtqAC/s1600/Faggots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpGQ6h7dsH-bYpexceszijo6oJZ5OxgSOezTSZlgWnczmYJK-dq2DWIYEdzP39StgVnTASQrD_-auspC_mA0fIsX4nDYjFaPZfJNcvuNCyXgGcXyl5ItIsIocBydNMzJjRIh3NuXXtqAC/s320/Faggots.JPG" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-4054264485994783782010-07-09T09:10:00.001-04:002010-07-11T10:49:18.043-04:00Laverbread: A Centuries Old Tradition from Wales<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Laverbread is as ingrained on the collective Welsh gastronomical palate as is roast lamb and the two are often served together. Laverbread, surprisingly, is not a bread at all but a cooked puree of a local</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> seaweed called laver. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Laver (porphyra umbilicalis) has been harvested on coastal rocks on the western shores of Wales and on the English Devon coast for centuries. As with many rustic foods, laver was free for the harvesting and therefore an important component of the working class diet.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/2095363/laverbread_a_centuries_old_tradition.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmh9dcH9YaZP0-v0APdE0ab_9BnT7N0khpdKEW7G_35jJ7BXIOPL54XHhwR484rwjNQdg1m2bIk826LD2Bk8nlN9XEgR4jiFvpUKmjwxNMyrjWWUDzx346F4er17zMPnD6HLiv3cnkjdFD/s1600/laver(tempra).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmh9dcH9YaZP0-v0APdE0ab_9BnT7N0khpdKEW7G_35jJ7BXIOPL54XHhwR484rwjNQdg1m2bIk826LD2Bk8nlN9XEgR4jiFvpUKmjwxNMyrjWWUDzx346F4er17zMPnD6HLiv3cnkjdFD/s320/laver(tempra).jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-33125425155137457412010-07-09T09:07:00.001-04:002010-07-11T10:48:08.388-04:00How to Make Devonshire Hedgerow Jelly<h2 class="content_sub_title" style="font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">A Traditional Jelly Made from Seasonal Fruits</h2><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Although having called Canada home for six generations, my family, almost without exception, is from England and has been there for at least five hundred years. One side of the family is from Yorkshire to the north, while </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">the other is from the balmy Devonshire coast. Each region has its own traditional dishes and food ways and I always revel in the opportunity to discover what my ancestors likely put on their tables and in their pantries.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/2258453/how_to_make_devonshire_hedgerow_jelly.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXWhExSym1SbTDNjThyRhJPwqCXJfp_zKuMmDFO0sXTx3fk7WSVsXS9PmtS7l1-ARru_FGFJh9nwZ9doqOspotGXWz0Gws5QnbtIsm9KIaCSSeEuyetmdqi3CjNnL2weIQHp_6R0chYGc/s1600/hedgerow+jelly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXWhExSym1SbTDNjThyRhJPwqCXJfp_zKuMmDFO0sXTx3fk7WSVsXS9PmtS7l1-ARru_FGFJh9nwZ9doqOspotGXWz0Gws5QnbtIsm9KIaCSSeEuyetmdqi3CjNnL2weIQHp_6R0chYGc/s320/hedgerow+jelly.jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-66117674068712052742010-07-09T09:03:00.001-04:002010-07-11T10:47:24.937-04:00Cooking with Cardamom<h2 class="content_sub_title" style="font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">An Exotic Spice that Should Be in Everyone's Pantry</h2><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">In all of my cooking adventures up until this year, I have always left cardamom out of any recipe that called for it. Part of the reason was that I didn't know much about this exotic spice or what it would do to</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> my cooking efforts. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Part was its expense. Cardamom is the second most expensive spice in the world next to saffron and I couldn't justify paying close to thirty dollars a pound. The pre-ground cardamom was cheaper but I knew that it would turn out to be like any other spice- inferior and bland in comparison to its whole form.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
<a href="http://www.associatedcontent.com/article/2462904/cooking_with_cardamom.html"target=new>Read more...</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9Gm-c4dPYXzDQFWpmmrNtMJOxMtubKE_Ht1kwqhzlr84mFkgtYjJ2Lq1cbS-RaI0FmyuGLI0n6NmR3cA5gQY6hLR8LeUVKX4tH_wfN6WX0CN6K-Ez3SyviFlPzb6B3YlgU6N-O9Uvgbt/s1600/cardamom+pods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9Gm-c4dPYXzDQFWpmmrNtMJOxMtubKE_Ht1kwqhzlr84mFkgtYjJ2Lq1cbS-RaI0FmyuGLI0n6NmR3cA5gQY6hLR8LeUVKX4tH_wfN6WX0CN6K-Ez3SyviFlPzb6B3YlgU6N-O9Uvgbt/s320/cardamom+pods.jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-91102895491416892412010-07-09T08:59:00.001-04:002010-07-11T10:46:46.152-04:00Gardening with Kids: How to Grow a Native American Three Sisters Garden<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">For thousands of years, native Americans used simple and effective agricultural techniques to grow their food. One of these techniques was translated as "Three Sisters" planting: growing corn, beans, and squash together as </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">these three crops are mutually beneficial and nutritionally complimentary. Planting a Three Sisters garden with your kids teaches them not only gardening </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">but also an important part of American history.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/880805/gardening_with_kids_how_to_grow_a_native.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQx7LWZiTj6hLVp77EL4S8IujK8jcHVSV3phsXigywi448iaTCEoUYiFJMtqzLe5XWkJcgt1guWDq0Sdjmo5W2Ha9FPP9DlofBCF0mzDy_PrB23N09D6diObaP240LVCnxKLwkUOzBZkl/s1600/corn+drying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQx7LWZiTj6hLVp77EL4S8IujK8jcHVSV3phsXigywi448iaTCEoUYiFJMtqzLe5XWkJcgt1guWDq0Sdjmo5W2Ha9FPP9DlofBCF0mzDy_PrB23N09D6diObaP240LVCnxKLwkUOzBZkl/s320/corn+drying.jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-62032987775108325692010-07-09T08:54:00.001-04:002010-07-11T10:45:45.260-04:00Guide to Growing Paw Paws<h2 class="content_sub_title" style="font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">A Historic American Fruit Making a Comeback</h2><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Paw paws have grown wild throughout North America for hundreds of years. They are the largest native fruit on the continent. Eventually, paw paws fell out of favor with growers as the fruit didn't last long and</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> was therefore hard to ship. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Interest in growing paw paws is increasing once again as the tree is sturdy and isn't subject to considerable pest infestations. Growing paw paws is fairly easy and will provide you with fresh paw paw fruit for decades. I have four paw paw trees that will produce their first crop next year here in coastal Georgia.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/1018500/guide_to_growing_paw_paws.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-_u5ePokqu7-jmFDekVmAY57np21uONg1g24f8UBgUZXFaDiYR2iDbryC5pAH9M6vebIQRAG0Jd5rKEuBmbb40Q3Each4qMEhmSPtwVBVXb1zT14Mo56hpHfT7739C4K7kESWXrSxDEQ/s1600/paw+paws.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-_u5ePokqu7-jmFDekVmAY57np21uONg1g24f8UBgUZXFaDiYR2iDbryC5pAH9M6vebIQRAG0Jd5rKEuBmbb40Q3Each4qMEhmSPtwVBVXb1zT14Mo56hpHfT7739C4K7kESWXrSxDEQ/s320/paw+paws.jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-52660023829179391972010-07-09T08:49:00.001-04:002010-07-11T10:43:39.030-04:00Make Your Own Herbal Vinegars: Do-It-Yourself Gifts for the Kitchen<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Gourmet chefs have used herb-infused vinegars for decades to give dishes a deep, rich note or a bright finishing touch. The price of store-bought herbal vinegars is steadily increasing as it is considered a</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> "gourmet" item. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Luckily, it's easy to make your own herbal vinegar at home. Herbal vinegars make wonderful hostess and holiday gifts but are also indispensable in your own kitchen.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/686183/make_your_own_herbal_vinegars_doityourself.html"target=new>Read more...</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zK9DmCV-m4LszLc4CMfs7FiogGkH1AWhWaynjXaKhx_GPMizi3N_KMYKzlOmlkloUt5ZAwpcIss22XAd4hiNl8ac7XZa5n8XmkSiYXITgd5qX6S3ckajNJX4y-exKiIfgz5R66uyhSyH/s1600/herbal+vinegar+(sxc-lusi).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zK9DmCV-m4LszLc4CMfs7FiogGkH1AWhWaynjXaKhx_GPMizi3N_KMYKzlOmlkloUt5ZAwpcIss22XAd4hiNl8ac7XZa5n8XmkSiYXITgd5qX6S3ckajNJX4y-exKiIfgz5R66uyhSyH/s320/herbal+vinegar+(sxc-lusi).jpg" /></a></div>Angie Mohrhttp://www.blogger.com/profile/10466185436732904044noreply@blogger.com0tag:blogger.com,1999:blog-244389542313506510.post-20242712535878877012010-07-09T08:45:00.001-04:002010-07-11T10:42:50.399-04:00How to Make Your Own Marinated Olives<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Marinated olives are a particularly welcome treat on an appetizer platter. There are as many kinds of olives as there are palates. Both green (unripe) and black (ripe) olives come from Italy, Spain, Morocco</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> and California. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Marinated olives in the deli section of your local grocery store can cost upwards of $12 per pint. The good news is that it is easy to make your own gourmet, marinated olives from a can of 99-cent olives and a few simple ingredients.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.associatedcontent.com/article/717985/how_to_make_your_own_marinated_olives.html"target=new>Read more...</a></span><br />
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