tag:blogger.com,1999:blog-69840210856852081802024-03-05T08:57:05.499-05:00Musings from the Front PorchMeghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-6984021085685208180.post-61855394965296188722011-10-07T14:46:00.003-04:002011-10-07T14:53:42.015-04:00Give my regards to Broadway, Remember me to Herald Square...That's right...in a few short hours we'll be headed to New York City!<br /><br />It's my first visit, and I can hardly wait. <br /><br />After 3 days in the city we're heading up to Fitzwilliam, New Hampshire, to hike, relax, and see some great foliage with Andrew's dad. It should be a lovely foil to the hustle and bustle of NYC. Population of NYC -- 8,008,288; population of Fitzwilliam -- 2,396.<br /><br />Au revoir! <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDI57wZvjBBQ4LBPcRceR5r9K2AZgD4VnQhGcgaEzzk5gDQlGkDMCKyES1tThgVy3zAp5Gbi4JoVrgl8GDPi-XA8cpzg9Do_bFw38jCzppq6AVZ4YroHFpIzkZ0o1ZNqGxcGHKgsERko/s1600/NewYorkCityHudson.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDI57wZvjBBQ4LBPcRceR5r9K2AZgD4VnQhGcgaEzzk5gDQlGkDMCKyES1tThgVy3zAp5Gbi4JoVrgl8GDPi-XA8cpzg9Do_bFw38jCzppq6AVZ4YroHFpIzkZ0o1ZNqGxcGHKgsERko/s320/NewYorkCityHudson.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5660824992072508354" /></a>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com1tag:blogger.com,1999:blog-6984021085685208180.post-28291556078820457012011-10-06T15:04:00.002-04:002011-10-06T15:09:07.713-04:001984 Apple VideoMy friend Marc is the one who got me hooked on Apple products and I love him for it. He also introduced me to this great Apple commercial from 1984. Just a small thanks for Steve Jobs, who taught us to "Think Different."<br /><br /><iframe width="420" height="315" src="http://www.youtube.com/embed/OYecfV3ubP8" frameborder="0" allowfullscreen></iframe>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-73228054948529341342011-09-27T20:30:00.004-04:002011-09-27T20:49:08.069-04:00Buffalo Chicken Grilled Cheese<div>Warning: I make <i>really</i> good grilled cheese sandwiches, so you're going to want to eat one of these if you look at the pictures. I just had this last night and I already want another one.</div><div><br /></div>This is the perfect meal for Monday Night Football. You get the same deliciousness of hot wings but wrapped up in an at-least-somewhat-healthier package -- a grilled cheese sandwich. Serve with a heaping side of fresh veggies and you'll round out the meal quite nicely.<div><br /></div><div>My inspiration was from <a href="http://www.closetcooking.com/2011/08/buffalo-chicken-grilled-cheese-sandwich.html" target="_blank">this post</a> on Closet Cooking. I made it even easier by just using shredded rotisseri chicken and hot sauce to taste. Sprinkle on a few bleu cheese crumbles and some cheddar. Cook in a little melted butter over medium heat.</div><div><br /></div><br /><a href="https://picasaweb.google.com/lh/photo/FDTfQ5CXJN-2xtpRCxcO4w?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-05CuA_ZOL1w/ToJqATAYyBI/AAAAAAAAEXw/odNCqR2DNgg/s400/IMG_8459.JPG" height="300" width="400" /></a><br />Mmmmmmmm.......<br /><br /><br /><a href="https://picasaweb.google.com/lh/photo/N_71KKm5_R9icYdOKLGM1g?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-ocAAjonCz64/ToJqAB2thwI/AAAAAAAAEXs/NqP4laoX24A/s400/IMG_8460.JPG" height="300" width="400" /></a><br />How 'bout a side view?<br /><br /><a href="https://picasaweb.google.com/lh/photo/chFYcwrED1cR1ttSxpVsLQ?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-8JEXTwaoGjw/ToJp_77_3BI/AAAAAAAAEXo/gaAK0oRgXXg/s400/IMG_8463.JPG" height="300" width="400" /></a><br />Serve with bleu cheese dressing and carrots, celery and whatever other veggies you like.Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com3tag:blogger.com,1999:blog-6984021085685208180.post-86262279168863010682011-09-23T12:12:00.002-04:002011-09-23T12:22:17.221-04:00Happy Friday!Happy first day of fall! I should be posting a picture of a lovely fall scene, but this week's Friday picture is of a tomato that I grew. In fact, it's the <span style="font-style: italic;">only</span> tomato I grew.<br /><br />Late February/early March I planted some seeds and put them on the window sill to get my bountiful garden started early. I nurtured those seedlings like they were my own children for weeks before I moved them outside where they could flourish in the warm Colorado sunshine.<br /><br />I watered diligently, fertilized with organic products, and took care that no bugs or bunnies would harm my plants.<br /><br />All in all I would guess I spent a total of 30 hours caring for the plants. To yield one tomato.<br /><br />But what a beaut.<br /><br /><table style="width: auto;"><tbody><tr><td><a href="https://picasaweb.google.com/lh/photo/liRGfenNGijjuYIFzWyMZQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ubUo8h5DtN0V92Nz4kN8M6FfdCFdf40gRQV3u3kSaAqtR55Z3Cq8WdeyUpusrqI9hw8ysPJWN4ZUFDjG9nS9FhtZhDQLkY0YPP2GU85_BOyd4ctBs8JlwoLq-e611xQ0vAdJc81p2eQ/s400/tomato.JPG" height="300" width="400" /></a></td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;">From <a href="https://picasaweb.google.com/mmivey00/MusingsPhotos?authuser=0&feat=embedwebsite">Musings photos</a></td></tr></tbody></table>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com2tag:blogger.com,1999:blog-6984021085685208180.post-33833353812270121012011-09-22T13:56:00.003-04:002011-09-22T14:00:01.511-04:00Vintage Food PosterHere's a vintage poster originally printed during World War I by the US Food Administration. Message is still very pertinent almost 100 years later, don't you think?<br /><br />I'd love to have this in our kitchen if we had a wall to put it on.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cdn.shopify.com/s/files/1/0012/1122/products/Food_1.jpg?100018"><img style="cursor: pointer; width: 600px" src="http://cdn.shopify.com/s/files/1/0012/1122/products/Food_1.jpg?100018" alt="" border="0" /></a><br /><br />You can purchase it from <a href="http://wallblank.com/products/food-with-thought">Wallblank</a>.Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-11623205411868014542011-09-18T22:34:00.004-04:002011-09-18T23:18:02.987-04:00Tips, Tidbits & Tricks: Grilling KabobsKabobs may seem a bit mundane. But they aren't.<br /><br />Mix your choice of protein, whatever veggies you've got in the fridge, and a tasty marinade, and you've got an easy supper.<br /><br />- Marinate for optimal flavor. Tonight I went for Mediterranean flavors with olive oil, garlic, and oregano. Lemon juice would work great, but since we didn't have any lemons I used red wine vinegar as my acid in the marinade. Go Creole with some cajun seasoning, Asian with soy sauce, garlic, lime, and peanut oil.<br /><br />- Traditionally you see kabobs with the components layered -- meat, pepper, onion, tomato, meat, pepper, onion...you get the idea. The problem with that is the cooking time for each of the kabob components is different. So by the time your meat is cooked through, the peppers are charred and the tomatoes have all but fallen in the fire.<br /><br />Though it's not as fancy, I put each separate ingredient on it's own skewer. That way the chicken can cook for 12 minutes, peppers and onions for 7 and tomatoes for 2.<br /><br /><table style="width:auto;"><tbody><tr><td><a href="https://picasaweb.google.com/lh/photo/U4mw2_gB9nLzJIySWbP3Eg?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-62tB8p4zfxs/TnapxcRFABI/AAAAAAAAEWE/JVQymrUNyHk/s400/IMG_8379.JPG" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="https://picasaweb.google.com/mmivey00/Kabobs?authuser=0&feat=embedwebsite">Kabobs</a></td></tr></tbody></table><br /><div>- Use a medium-high heat. I had the grill around 400-425 which worked perfectly. Nice grill marks, juicy chicken, tender-crisp vegetables.<br /><br /><table style="width:auto;"><tbody><tr><td><a href="https://picasaweb.google.com/lh/photo/I54OYm6bni31lcye4gAhTQ?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-oyFdYb4TSsM/TnapyFly4EI/AAAAAAAAEWM/VVqvchWiM3o/s400/IMG_8382.JPG" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="https://picasaweb.google.com/mmivey00/Kabobs?authuser=0&feat=embedwebsite">Kabobs</a></td></tr></tbody></table><br />- I like metal skewers rather than wood. There's no need to soak them ahead of time which I often forget until the last minute, so then supper is pushed back another 20 minutes. But forgetting to soak the skewers does allow time for another pre-dinner cocktail, so we'll call it wash. Better than the no-soaking is the lack of splintering as you spear the food onto the skewer.</div><div><br />- Don't mess with the kabobs too much once they're on the grill. The food is more likely to fall off.<br /><br />- Enjoy al fresco while you can, my friend. Cooler weather is fast approaching.</div><div><br /><table style="width:auto;"><tbody><tr><td><a href="https://picasaweb.google.com/lh/photo/l8HStWTzweAKtpXP3nfpUA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIsUkV-BAzUReJYX6U_OTx194VuhiyKl9PCU27BqikssuHJD8VdUeam231UlmHq3Ec_afBTwSBJL5LX4r_qbY7SwDKNlmQvjU_caewpU_R_fQNKILmh394RQLlp9d0JodoWUPDLWcX7E/s400/IMG_8384.JPG" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="https://picasaweb.google.com/mmivey00/Kabobs?authuser=0&feat=embedwebsite">Kabobs</a></td></tr></tbody></table><br /></div>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-22712677657237447592011-09-16T11:14:00.003-04:002011-09-16T11:18:34.617-04:00Happy Friday!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGilItNIRyTfQagF2Wuq6wVxDEW0YW9KK5cWXvZYOloFEZqdaqAn_EqFXFpxu3wDk9LB4vek-zX-6YFvepwVstwopYSymhGqns3GoqGIxMt7ety_SIkjMmDTcWqUA7BTHMOucKZvAaEQ/s1600/flowers1.jpg"><img style="cursor: pointer; width: 375px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGilItNIRyTfQagF2Wuq6wVxDEW0YW9KK5cWXvZYOloFEZqdaqAn_EqFXFpxu3wDk9LB4vek-zX-6YFvepwVstwopYSymhGqns3GoqGIxMt7ety_SIkjMmDTcWqUA7BTHMOucKZvAaEQ/s200/flowers1.jpg" alt="" id="BLOGGER_PHOTO_ID_5652976117885598754" border="0" /></a>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-62499401422506928432011-09-14T13:29:00.002-04:002011-09-14T13:41:24.388-04:00I'm back! Round 2Gentle reader,<br />It's been 215 days since my last post. Whoop whoop!<br /><br />But now I'm back and ready to blog. <br /><br />To briefly catch you up on the past 7 months:<br /><br />- The big news is Andrew and I are engaged! We got engaged June 4th and I couldn't be any more excited about marrying him. We're planning a mountain wedding in Breckenridge, CO, next July.<br /><br />- I was promoted at work from Assistant Marketing Manager to Associate Marketing Director. Though nothing's really changed but my title, it sounds way fancier, don't you think?<br /><br />- We had a busy summer with lots of camping, concerts, and work. Projects on the house gave way to more fun things like a roadtrip to the Grand Tetons and Yellowstone, but we're revving up again for the fall.<br /><br />- Leigh and Matt are having a baby! Just kidding.<br /><br />That's it in a nutshell. New content (and maybe a new look) coming soon!Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com4tag:blogger.com,1999:blog-6984021085685208180.post-87425220868501106592011-02-11T11:49:00.003-05:002011-02-11T11:53:27.981-05:00Happy Friday!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-Tn67scoUtVt2-BulYi7w_y4QD7hMwc3VRW0nSFnUvxKPyMhdku2IyJ-xu_Kty7KcWtRVoqupiaUVNwRcsD4itrySuNw-msJdAP0QOoqidk-32_VG_LyK72PRYuUvvZ5duJg8vIXxls/s640/IMG_0840.jpg"><img style="cursor:pointer; cursor:hand;width: 75%" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-Tn67scoUtVt2-BulYi7w_y4QD7hMwc3VRW0nSFnUvxKPyMhdku2IyJ-xu_Kty7KcWtRVoqupiaUVNwRcsD4itrySuNw-msJdAP0QOoqidk-32_VG_LyK72PRYuUvvZ5duJg8vIXxls/s640/IMG_0840.jpg" border="0" alt="" /></a><br /><br />To brighten your (probably gray) day, some beautiful flowers in the yard of a Louisville Master Gardener taken last summer. Have a wonderful weekend!Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-31149740212905018962011-02-07T22:03:00.004-05:002011-02-07T22:21:04.580-05:00Before & After: The Guest RoomHere's the first Before & After from the house in Denver! It's the guest room. So without further ado...<br /><br /><span style="font-weight:bold;">Before</span><br /><a href="http://www.flickr.com/photos/46377651@N05/5426458577/" title="Kearney 046 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5296/5426458577_e500082e52.jpg" width="70%" alt="Kearney 046" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5426459549/" title="Kearney 050 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5298/5426459549_127c8dc55c.jpg" width="70%" alt="Kearney 050" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5427064146/" title="Kearney 048 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5172/5427064146_12a7d8e31b.jpg" width="70%" alt="Kearney 048" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5427063834/" title="Kearney 047 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5056/5427063834_b41c39cc8f.jpg" width="70%" alt="Kearney 047" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5426459929/" title="Kearney 051 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5134/5426459929_f89ea5f80a.jpg" width="70%" alt="Kearney 051" /></a><br /><br /><div><b>After</b><br /><a href="http://www.flickr.com/photos/46377651@N05/5427077376/" title="IMG_6625 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5257/5427077376_583da6025a.jpg" width="70%" alt="IMG_6625" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5427077074/" title="IMG_6626 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5219/5427077074_d0c67c5ba9.jpg" width="70%" alt="IMG_6626" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5427077684/" title="IMG_6627 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5293/5427077684_778462108a.jpg" width="70%" alt="IMG_6627" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5426472671/" title="IMG_6628 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5100/5426472671_1f5a6506f3.jpg" width="70%" alt="IMG_6628" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5427078770/" title="IMG_6639 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5055/5427078770_a095ce7bb9.jpg" width="70%" alt="IMG_6639" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5426472947/" title="IMG_6638 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5178/5426472947_88f4c70986.jpg" width="70%" alt="IMG_6638" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5426473211/" title="IMG_6636 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5179/5426473211_830e3cf03e.jpg" width="70%" alt="IMG_6636" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5426475389/" title="IMG_6647 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5135/5426475389_f8c9f8a991.jpg" width="70%" alt="IMG_6647" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5427081042/" title="IMG_6643 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5218/5427081042_455c0d32a8.jpg" width="70%" alt="IMG_6643" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5427079084/" title="IMG_6641 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5296/5427079084_448cc8b9ed.jpg" width="70%" alt="IMG_6641" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5427079840/" title="IMG_6646 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5172/5427079840_f5f7f13007.jpg" width="70%" alt="IMG_6646" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5426475007/" title="IMG_6642 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5255/5426475007_084e45d747.jpg" width="70%" alt="IMG_6642" /></a></div><br /><br />There are still some things I'd like to do...add a second lamp, paint, finish the closet, but it's starting to come together.Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com3tag:blogger.com,1999:blog-6984021085685208180.post-23389254391056160792011-01-31T12:33:00.004-05:002011-01-31T14:56:16.289-05:00Another sneak peak...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFhyphenhyphenzHim5Rt03rsViBSMhjf9cOHMKw7LJfOoGeMvK0l61ts3ICFSJ7ZKWQyVZ6NHDVvNx660iYWcMrNVbfMIZ-poOzStg21msMgfGr4L3HHo_OArEs3NkPjWLcEdtVUcXA0S94-Pm4DQ/s1600/cahir.jpg"><img style="cursor:pointer; cursor:hand;width: 40%%" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFhyphenhyphenzHim5Rt03rsViBSMhjf9cOHMKw7LJfOoGeMvK0l61ts3ICFSJ7ZKWQyVZ6NHDVvNx660iYWcMrNVbfMIZ-poOzStg21msMgfGr4L3HHo_OArEs3NkPjWLcEdtVUcXA0S94-Pm4DQ/s200/cahir.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5568441175694708290" /></a>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com1tag:blogger.com,1999:blog-6984021085685208180.post-59045536615251542902011-01-17T12:48:00.002-05:002011-01-17T12:52:09.803-05:00Sneak Peak!I finally finished the curtains for my office...here's a sneak peak. Reveal coming soon!<br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5364439286/" title="IMG_6544 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5001/5364439286_4efda87de5.jpg" width="70%" alt="IMG_6544" /></a>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com2tag:blogger.com,1999:blog-6984021085685208180.post-60628643297228781952011-01-03T13:13:00.002-05:002011-01-03T13:28:26.983-05:00Cook at Home: Healthier You, Healthier Planet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://graphics8.nytimes.com/images/2011/01/02/weekinreview/BITTMAN/BITTMAN-articleLarge.jpg"><img style="cursor: pointer; width: 80%;" src="http://graphics8.nytimes.com/images/2011/01/02/weekinreview/BITTMAN/BITTMAN-articleLarge.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">Image Source: Heads of State</span><br /><br /><br />I've been a big fan of Mark Bittman for a few years now. The <span style="font-style: italic;">New York Times</span> columnist, author, and advocate preaches a simple but powerful message: fill your plate with more veggies, know where your food comes from and how it's produced, make less of an impact on our planet. <a href="http://www.amazon.com/Food-Matters-Conscious-Eating-Recipes/dp/1416575650/ref=sr_1_1?ie=UTF8&qid=1294079141&sr=8-1" target="_blank">Food Matters</a> is a quick read espousing these principals, and he's now come out with <a href="http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234/ref=pd_bxgy_b_img_b" target="_blank">The Food Matters Cookbook</a>. (I just ordered it yesterday. I'll let you know what I think!)<br /><br />One way to improve your health (and the health of the planet) is to cook at home. In <a href="http://www.nytimes.com/2011/01/02/weekinreview/02bittman.html?_r=3" target="_blank">this article from the NYT</a>, Mark offers this solution to those who say they can't cook or don't have time: "a cooking repertoire of three basic recipes can get anyone into the kitchen and beyond the realm of takeout food, microwaved popcorn and bologna sandwiches in a few days." Check out the article to learn which three basic recipes he stands behind.<br /><br />Here's to a 2011 full of delicious, home-cooked food!Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-86485703112497400342011-01-01T16:30:00.003-05:002011-01-01T16:47:14.731-05:001.1.11Happy New Year!<br /><br />To make sure your year starts out on the right foot, don't forget to eat your....<br /><br /><span style="font-weight:bold;">Collard Greens</span> for wealth<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://simplyrecipes.com/photos/kale-pine-nuts-raisins-a.jpg"><img style="cursor:pointer; cursor:hand;width: 85%;" src="http://simplyrecipes.com/photos/kale-pine-nuts-raisins-a.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Image: <a href="http://simplyrecipes.com/" target="_blank">Simply Recipes</a></span><br /><br /><span style="font-weight:bold;">Black-eyed Peas</span> for luck<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://simplyrecipes.com/photos/hoppin-john.jpg"><img style="cursor:pointer; cursor:hand;width: 85%;" src="http://simplyrecipes.com/photos/hoppin-john.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Image: <a href="http://simplyrecipes.com/" target="_blank">Simply Recipes</a></span><br /><br /><span style="font-weight:bold;">Pork</span> for prosperity<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img4.myrecipes.com/i/recipes/ck/02/01/pork-chops-ck-491634-l.jpg"><img style="cursor:pointer; cursor:hand;width: 85%;" src="http://img4.myrecipes.com/i/recipes/ck/02/01/pork-chops-ck-491634-l.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Image: <a href="http://www.myrecipes.com/" target="_blank">MyRecipes.com</a></span><br /><br /><span style="font-weight:bold;">Cornbread</span> because it goes well with this meal<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img4.myrecipes.com/i/recipes/sl/10/10/sour-cream-cornbread-sl-l.jpg"><img style="cursor:pointer; cursor:hand;width: 85%" src="http://img4.myrecipes.com/i/recipes/sl/10/10/sour-cream-cornbread-sl-l.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Image: <a href="http://www.myrecipes.com/" target="_blank">MyRecipes.com</a></span><br /><br />Check out <a href="http://www.epicurious.com/articlesguides/holidays/newyearsday/luckyfoods" target="_blank">this article</a> from Epicurious about the origins of these and other lucky foods.<br /><br />Happy 2011!Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com1tag:blogger.com,1999:blog-6984021085685208180.post-65413841179390727852010-12-31T13:03:00.002-05:002010-12-31T13:07:40.649-05:00Happy Friday!<a href="http://picasaweb.google.com/lh/photo/aCwpVqhdUuYg2-kkm81etkj7uq4DTmhIxK51io5LE_w?feat=embedwebsite"><img src="http://lh6.ggpht.com/_urSpZV_P05E/TR4aJW6mrxI/AAAAAAAAD5Q/47c5z8rGAx0/s400/IMG_6454.JPG" width="70%" /></a>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-15969399617486252722010-12-30T06:02:00.002-05:002010-12-30T06:02:00.483-05:00Auld Lang SyneHooray! Tomorrow is New Year's Eve!<br /><br />It's supposed to be <i>very </i>chilly here in Denver (high of 19, low of-2), but since this is a pretty date-specific celebration, the show must go on.<br /><br />In case you too are headed to a party, I've pulled together some of options for easy appetizers. If there is no recipe link, then the recipe is basically just the ingredients I've listed in title.<br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5301933169/" title="Food Misc 031 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5048/5301933169_c2ab75788f.jpg" width="70%" alt="Food Misc 031" /></a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001662844" target="_blank">Easy Greek Dip</a> with homemade pita chips<br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5301932739/" title="Denver 010 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5130/5301932739_fe4a6ef042.jpg" width="70%" alt="Denver 010" /></a><br />Bruschetta with fresh tomatoes, olive oil, salt and pepper<br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5301932955/" title="Ginger Cayenne Cashews 014 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5167/5301932955_f815f4e6e5.jpg" width="70%" alt="Ginger Cayenne Cashews 014" /></a><br /><a href="http://www.marthastewart.com/recipe/spiced-ginger-cashews" target="_blank">Spiced Ginger Cashews</a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302524944/" title="penne al vodka 026 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5001/5302524944_579d1f99b8.jpg" width="70%" alt="penne al vodka 026" /></a><br />Phyllo with pesto, sun-dried tomatoes, and Parmesan<br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5301931979/" title="denver party 005 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5088/5301931979_6f63c365df.jpg" width="70%" alt="denver party 005" /></a><br /><a href="http://www.seriouseats.com/recipes/2010/01/super-bowl-food-appetizers-greek-style-potato-skins-recipe.html" target="_blank">Greek-Style Potato Skins</a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302524496/" title="denver party 007 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5010/5302524496_81c5079887.jpg" width="70%" alt="denver party 007" /></a><br />Puff pastry with fresh whipped cream and strawberries<br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302525158/" title="IMG_4544 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5285/5302525158_964bb9b75d.jpg" width="70%" alt="IMG_4544" /></a><br /><a href="http://www.notmartha.org/tomake/cobblerbakedinjars/" target="_blank">Blackberry Cobbler in a Jar</a><br /><br />This year, I'm planning on making <a href="http://www.oprah.com/food/Snacker-Candy-Bars" target="_blank">homemade Snickers</a> and a <a href="http://www.cocktailia.com/articles/ginger-syrup" target="_blank">ginger simple syrup</a> you can add to a glass of champagne.<br /><br />Cheers to a wonderful 2011!Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com1tag:blogger.com,1999:blog-6984021085685208180.post-48970686395801439902010-12-29T17:45:00.003-05:002010-12-29T18:01:25.017-05:00A long DecemberThis is my second post of the month (the first post was 28 days ago). Clearly I've been doing other things...with all the holiday fun/travel/stomach bug/parties/etc. I've let the blog slip. But no longer!<div><br /></div><div>Even though it's four days past Christmas, here's few shots of our house decorated for the season. </div><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5301884557/" title="IMG_6429 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5128/5301884557_6030cb652f.jpg" width="60%" alt="IMG_6429" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302476548/" title="IMG_6426 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5001/5302476548_21e5c51cf0.jpg" width="500" height="375" alt="IMG_6426" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302477206/" title="IMG_6427 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5127/5302477206_0dcf9842c5.jpg" width="60%" alt="IMG_6427" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302476772/" title="IMG_6428 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5241/5302476772_48c7f3ef81.jpg" width="500" height="375" alt="IMG_6428" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5301884859/" title="IMG_6431 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5121/5301884859_de70d91cee.jpg" width="60%" alt="IMG_6431" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302475544/" title="IMG_6372 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5084/5302475544_7e7a660815.jpg" width="60%" alt="IMG_6372" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5301882383/" title="IMG_6370 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5048/5301882383_c8d9d14f50.jpg" width="60%" alt="IMG_6370" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302475088/" title="IMG_6368 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5288/5302475088_61a9c3b973.jpg" width="60%" alt="IMG_6368" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5301880037/" title="IMG_6362 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5163/5301880037_070e879ea7.jpg" width="60%" alt="IMG_6362" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302473758/" title="IMG_6367 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5250/5302473758_47f7f9cf6b.jpg" width="500" height="375" alt="IMG_6367" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5302473136/" title="IMG_6365 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5086/5302473136_84e166acda.jpg" width="500" height="375" alt="IMG_6365" /></a><br /><br />Hope you had a wonderful holiday!Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com1tag:blogger.com,1999:blog-6984021085685208180.post-33646354057050027662010-12-01T23:17:00.005-05:002010-12-01T23:47:19.523-05:00DIY Designing: Cork BoardThis is the perfect time of year for this DIY project. Why? Because (hopefully) you're celebrating often and drinking lots of wine!<div><br /></div><div>I've been collecting corks for quite some time now to make this cute board. Mama was even sending me some out to Colorado so I could wrap this project up. Originally I had planned to make this to hang in the kitchen. But then I moved to Colorado and into a house with very few interior walls on the first floor. So now it's going in my office. Yay!</div><div><br /></div><div>1. Gather corks.</div><div><br /><a href="http://www.flickr.com/photos/46377651@N05/5225317066/" title="Cork Board 005 Medium Web view by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5287/5225317066_2f8301ef9a.jpg" width="480" height="359" alt="Cork Board 005 Medium Web view" /></a><br /><br />Lots and lots of cork.<br /><a href="http://www.flickr.com/photos/46377651@N05/5225317086/" title="Cork Board 006 Medium Web view by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4149/5225317086_13ebe11d9f.jpg" width="360" height="480" alt="Cork Board 006 Medium Web view" /></a><br /><br />2. You'll also need a frame of sorts. I used a frame that no longer had any glass in it. Want to know why there's no glass? Because I was drinking a glass of wine on my birthday and accidentally knocked the glass off the table. Seem like a loss? At least I got a cork out of it!<br /><a href="http://www.flickr.com/photos/46377651@N05/5224722663/" title="Cork Board 003 Medium Web view by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5168/5224722663_1b245f0d3e.jpg" width="480" height="359" alt="Cork Board 003 Medium Web view" /></a><br /><br />3. Take the time to lay out your pattern. More than likely you'll have several corks of the same brand, and you surely don't want a cork board with two brands side by side.<br /><a href="http://www.flickr.com/photos/46377651@N05/5224722751/" title="Cork Board 008 Medium Web view by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4144/5224722751_03c401edf8.jpg" width="480" height="359" alt="Cork Board 008 Medium Web view" /></a><br /><br />4. Now we come to the incredibly not fun part: gluing more than 100 corks one by one onto the board with hot glue. Don't try to glue more than one cork at once. Evil things happen.<br /><a href="http://www.flickr.com/photos/46377651@N05/5225317158/" title="Cork Board 011 Medium Web view by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5167/5225317158_f0c5055fdb.jpg" width="480" height="359" alt="Cork Board 011 Medium Web view" /></a><br /><br />5. Keep gluing until you are done. Which will take a while.<br /><a href="http://www.flickr.com/photos/46377651@N05/5224722773/" title="Cork Board 009 Medium Web view by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5121/5224722773_57d59637d0.jpg" width="480" height="359" alt="Cork Board 009 Medium Web view" /></a><br /><br />6. Then hang on the wall.<br /><a href="http://www.flickr.com/photos/46377651@N05/5225317164/" title="Cork Board 012 Medium Web view by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4152/5225317164_aec53ce2b9.jpg" width="480" height="359" alt="Cork Board 012 Medium Web view" /></a><br /><br />And months of collecting and hours of gluing later, you've got a darling cork board.<br /><br />P.S. Coming soon! The reveal of my new home office. Just need to sew the curtains, and we're good to go!</div>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com1tag:blogger.com,1999:blog-6984021085685208180.post-27116309407525813382010-11-28T18:05:00.005-05:002010-11-28T18:31:23.153-05:00Last post about Thanksgiving<a href="http://www.flickr.com/photos/46377651@N05/5215569783/" title="Thanksgiving 2046 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5001/5215569783_2421f0a7ab.jpg" width="70%" alt="Thanksgiving 2046" /></a><br /><br />This is my last post about Thanksgiving this year. I promise.<br /><br />All the planning was worth it. The meal was great, I wasn't stressed, and we ate just 3 minutes after the schedule time (4:00). Here's some of the highlights.<br /><br />The table<br /><a href="http://www.flickr.com/photos/46377651@N05/5215569383/" title="Thanksgiving 2024 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5205/5215569383_3a45e9518e.jpg" width="70%" alt="Thanksgiving 2024" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5215569271/" title="Thanksgiving 2019 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5169/5215569271_ac14e8cb86.jpg" width="70%" alt="Thanksgiving 2019" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5215569227/" title="Thanksgiving 2017 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5246/5215569227_8be199eb27.jpg" width="70%" alt="Thanksgiving 2017" /></a><br /><br />Antipasti. I also made stuffed mushrooms with spinach, blue cheese and bacon, but somehow they weren't photographed.<br /><a href="http://www.flickr.com/photos/46377651@N05/5216158400/" title="Thanksgiving 2020 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5046/5216158400_5216d068fd.jpg" width="70%" alt="Thanksgiving 2020" /></a><br /><br />The dry-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">brined</span> turkey! The meat was very flavorful and moist, and the skin crisped up to a perfect brown.<br /><a href="http://www.flickr.com/photos/46377651@N05/5215569405/" title="Thanksgiving 2031 by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4107/5215569405_e733be9c30.jpg" width="70%" alt="Thanksgiving 2031" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5216158750/" title="Thanksgiving 2041 by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4112/5216158750_47f8600bb7.jpg" width="70%" alt="Thanksgiving 2041" /></a><br /><br />The butcher<br /><a href="http://www.flickr.com/photos/46377651@N05/5215569443/" title="Thanksgiving 2036 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5044/5215569443_867a63c2d3.jpg" width="70%" alt="Thanksgiving 2036" /></a><br /><br />The sides<br /><a href="http://www.flickr.com/photos/46377651@N05/5215569727/" title="Thanksgiving 2042 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5243/5215569727_7cc0b49da9.jpg" width="70%" alt="Thanksgiving 2042" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5215569747/" title="Thanksgiving 2043 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5201/5215569747_67e30b0de7.jpg" width="70%" alt="Thanksgiving 2043" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5215569657/" title="Thanksgiving 2040 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5287/5215569657_7c6fbf93e5.jpg" width="70%" alt="Thanksgiving 2040" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5216158700/" title="Thanksgiving 2039 by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4106/5216158700_9e362168cd.jpg" width="70%" alt="Thanksgiving 2039" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5215569579/" title="Thanksgiving 2038 by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4131/5215569579_6855fec048.jpg" width="70%" alt="Thanksgiving 2038" /></a><br /><br /><br />Biscuits (that didn't brown. Blaming the altitude for that one).<br /><a href="http://www.flickr.com/photos/46377651@N05/5216158616/" title="Thanksgiving 2037 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5124/5216158616_640c318e37.jpg" width="70%" alt="Thanksgiving 2037" /></a><br /><br />Happy guests!<br /><a href="http://www.flickr.com/photos/46377651@N05/5216158582/" title="Thanksgiving 2044 by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4129/5216158582_bc29f394f5.jpg" width="70%" alt="Thanksgiving 2044" /></a><br /><br />Pumpkin cheesecake<br /><a href="http://www.flickr.com/photos/46377651@N05/5216158888/" title="Pumpkin Cheesecake by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4132/5216158888_51ebddcca6.jpg" width="70%" alt="Pumpkin Cheesecake" /></a><br /><br />Hope you had a wonderful and delicious holiday, too!Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com1tag:blogger.com,1999:blog-6984021085685208180.post-6369979317785979742010-11-23T16:55:00.006-05:002010-11-23T17:24:19.611-05:00Tips, Tidbits & Tricks: Countdown to Thanksgiving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.5000moms.com/Soul/wp-content/uploads/2009/11/rockwell_thanksgiving11.jpg"><img style="cursor:pointer; cursor:hand;width: 50%;" src="http://www.5000moms.com/Soul/wp-content/uploads/2009/11/rockwell_thanksgiving11.jpg" border="0" alt="" /></a><br />The countdown is on! These tips will help keep you sane on the big day.<div><br /></div><div>- If you haven't done your shopping already, go soon! Stores get more and more crowded as the holiday approaches.</div><div><br /></div><div>- Make dishes ahead of time. Good choices: mashed potatoes, cranberry sauce, casseroles. You can even make the gravy ahead of time. Just warm over low heat, adding more stock if too thick.</div><div><br /></div><div>- Have your side dishes ready to pop in the oven as soon as the turkey's out to rest. It can rest up to 30 minutes, giving you plenty of time to warm the potatoes through, bake off the rolls, and saute some green beans.</div><div><br /></div><div>- Things always take longer than you think. So just know that going in, then try not to stress. A stressed-out hostess makes everyone else at the party tense and unhappy. So don't let that be you. </div><div><br /></div><div>- Set up the table the night before. That way you aren't scrambling to find more wine glasses or serving pieces while you are cooking.</div><div><br /></div><div>- Create a plan of attack. Make a list of all that you need to do, the time it takes, and work backwards.</div><div><br /></div><div>- Keep things easy with store-bought appetizers. You'll free up time and counter space. Cheese and crackers, olives, and nuts are delicious paired with a Thanksgiving cocktail. </div><div><br /></div><div>- Take butter out of the fridge early in the day so it can soften. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mmmmm</span>....butter.</div><div><br /></div><div>- If the turkey's browning too fast, simply cover the breast with aluminum foil.</div><div><br /></div><div>- Fill the sink with hot, soapy water so cutlery and small dishes can soak once you finish the meal.</div><div><br /></div><div>- Have a festive cocktail! How about a <a href="http://www.marthastewart.com/photogallery/Thanksgiving-cocktail-recipes#slide_6" target="_blank">Sparkling Pear and Cranberry Cocktail</a>, an <a href="http://www.marthastewart.com/photogallery/Thanksgiving-cocktail-recipes#slide_11" target="_blank">Olive-Rosemary Martini</a>, or an <a href="http://www.marthastewart.com/photogallery/Thanksgiving-cocktail-recipes#slide_4" target="_blank">Apple-Ginger Sparkler</a>?</div><div><br /></div><div>- Relax. Your Thanksgiving will be great! Especially if you <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brined</span> your turkey and riced your potatoes.</div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_3">xoxoxo</span>,</div><div>Meg</div>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com3tag:blogger.com,1999:blog-6984021085685208180.post-31890915945793758002010-11-22T17:48:00.006-05:002010-11-22T19:02:01.633-05:00Tips, Tidbits & Tricks: The SidesFor many, the turkey takes a backseat to all the delicious sides ... mashed potatoes, dressings, green beans, rolls. Yum. There is a limitless number of sides you could make for your Thanksgiving meal, so I'll just go through my favorites since I am the one writing this. Feel free to share your favorite side in the "comments" section!<div><br /></div><div>For a fun twist on Thanksgiving, you might want to make side dishes that go along with a Thanksgiving theme (like my Italian-flavored feast). Go Southwest with a turkey seasoned with cumin and chilies, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">jalapeño</span> cornbread dressing, cranberry <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chipotle</span> relish, and mashed potatoes with green onions and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">queso</span> fresco. Or go with an Cuban twist and flavor your turkey with lime, cumin and garlic seasonings and serve with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">congris</span>, fried plantains, yucca, and Cassava bread.</div><div><br /></div><div><div><br /></div><div><b>Mashed Potatoes</b> (aka My Favorite Food):<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://makelifedelicious.com/wp-content/uploads/2008/11/mashedpotatoes-234x300.jpg"><img style="cursor:pointer; cursor:hand;width: 50%;" src="http://makelifedelicious.com/wp-content/uploads/2008/11/mashedpotatoes-234x300.jpg" border="0" alt="" /></a><br /><i>Image: <a href="http://makelifedelicious.com/" target="_blank">Make Life Delicious</a><br /></i></div><div><br /></div><div>- If you want fluffy potatoes, you MUST use a ricer or a food mill. I am pretty relaxed about my gadgets and don't have many one-task-only trinkets lying around, but a ricer tops my list of must-haves. When you prepare mashed potatoes in a mixer, the beating releases a starchy gel called <span class="blsp-spelling-error" id="SPELLING_ERROR_4">amylose</span>. And it yields gummy potatoes.</div><div><br /></div><div>Ricing yields a lighter, fluffy potato because you aren't developing that <span class="blsp-spelling-error" id="SPELLING_ERROR_5">amylose</span>. Just stir in melted butter, salt and warm milk after ricing, and you've got a perfect potato.</div><div><br /></div><div>- You can make mashed potatoes ahead of time. For my brother's wedding, I was in charge of the mashed potatoes for the mashed potato bar at the rehearsal dinner. Now, I couldn't just whip 25 lbs. of raw potatoes into creamy, buttery mashed potatoes on the spot, now could I? So I made them the night before (which took hours, by the way) and just put them in a 9x13 casserole dish. Just dot with a few pats of butter and bake for about 35 minutes at 350 (or whatever your oven is set on) and they'll be just as delicious as if you just made them. [Author's note: if you use a mixer instead of a ricer, I cannot guarantee how good they'll be the next day. So you should just get a ricer and not worry about it.]</div><div><br /></div><div>- Some nice add-ins: caramelized shallots, chives, buttermilk (use in place of whole milk or half-and-half), sour cream, roasted garlic, herbs, cheeses, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">wasabi</span>. Honestly, I like mine plain. Why mess with perfection?</div><div><br /></div><div><b>Gravy</b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.womansday.com/var/ezflow_site/storage/images/wd2/recipes/make-ahead-turkey-gravy-recipe2/279879-1-eng-US/Make-Ahead-Turkey-Gravy-Recipe_slideshow_image.jpg"><img style="cursor:pointer; cursor:hand;width: 50%" src="http://www.womansday.com/var/ezflow_site/storage/images/wd2/recipes/make-ahead-turkey-gravy-recipe2/279879-1-eng-US/Make-Ahead-Turkey-Gravy-Recipe_slideshow_image.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Image: Woman's Day</span><br /><br /></div><div>- Use the drippings from roasting your turkey to make gravy. EXCEPT if you brine or dry-brine your turkey. The drippings will be too salty, so just use a couple of teaspoons in the gravy for good flavor without all the salt.</div><div><br /></div><div>- Make the gravy like you would any <span class="blsp-spelling-error" id="SPELLING_ERROR_7">bechamel</span> or white sauce. Add equal parts flour to fat (meaning 4T of flour to 4T melted butter, drippings, etc.). Whisk to get all the lumps out, then let cook for about 2 minutes over medium heat to get the raw flour out. Slowly whisk in chicken or turkey stock. I like to add just a little to start and whisk to make sure that the gravy gets lumpy. Then whisk in the rest. Once you've added all the stock, simmer rapidly for a few minutes until the gravy reduces to desired thickness.</div><div><br /></div><div>- I realize that isn't a very exact gravy recipes, but it doesn't need to be. If it's too watery, increase the heat to reduce it down, or you can whisk in <span class="blsp-spelling-error" id="SPELLING_ERROR_8">beurre</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">manié</span> (paste made with equal parts flour and butter beat together). If it's too thick, just whisk in some more stock. Season as you go. You'll be fine.</div><div><br /></div><div><b>Green vegetables</b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.keyingredient.com/thumbs/350/300/aglrZXlpbWFnZXNyGAsSBVBob3RvIg1yZWNpcGU6MTAyMTY1DA"><img style="cursor:pointer; cursor:hand;width: 60%" src="http://images.keyingredient.com/thumbs/350/300/aglrZXlpbWFnZXNyGAsSBVBob3RvIg1yZWNpcGU6MTAyMTY1DA" border="0" alt="" /></a><br /><i>Image: Key Ingredient<br /></i><br /></div><div>- I love roasting vegetables, so try tossing together broccoli florets, olive oil, salt and pepper and spread out on a baking sheet. Roast at 400 (or whatever your oven is set on) for about 25 minutes. Finish with shredded Parmesan and lemon juice. Other vegetables that are delicious roasted: asparagus, sweet potatoes, carrots, any root vegetable.</div><div><br /></div><div>- You can sneak greens into other dishes, like I am doing with my Italian Chard Stuffing.</div><div><br /></div><div>- A lightly-dressed green salad is a nice foil to all the rich flavors.</div><div><br /></div><div><b>Cranberry sauce</b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img4.myrecipes.com/i/recipes/ck/07/11/cranberry-sauce-ck-1673016-l.jpg"><img style="cursor:pointer; cursor:hand;width: 60%" src="http://img4.myrecipes.com/i/recipes/ck/07/11/cranberry-sauce-ck-1673016-l.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Image: My Recipes</span><br /><br /></div><div>- It's incredibly easy to make your own. And you can flavor it however you like. Basic idea: pour one bag of cranberries in medium saucepan. Add 3/4 cup liquid, some sugar, and a pinch of salt.</div><div><br /></div><div>- Bring to a boil, then turn down the heat and cook until saucy and most of the cranberries have popped. </div><div><br /></div><div>- Chill. Can be done a few days in advance (like today!).</div><div><br /></div><div>- And that's it.</div><div><br /></div><div>- Variations: use pomegranate juice in place of the water, add a cinnamon stick (remove before chilling), add some orange zest and a splash of Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Marnier</span>.</div><div><br /></div><div><b>Rolls</b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://whatwecalltravel.files.wordpress.com/2009/06/dinner-rolls.jpg"><img style="cursor:pointer; cursor:hand;width: 65%" src="http://whatwecalltravel.files.wordpress.com/2009/06/dinner-rolls.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Image: <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Fravelicious</span></span><br /><br />- Either make your own or buy them.</div></div>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com4tag:blogger.com,1999:blog-6984021085685208180.post-1681090226299149272010-11-21T15:43:00.005-05:002010-11-22T19:02:24.390-05:00The Turkey: A Photo AdventureAs I mentioned in <a href="http://musingsfromthefrontporch.blogspot.com/2010/11/tips-tidbits-tricks-turkey-pt-ii.html">Tips, Tidbits & Tricks: The Turkey, pt. II</a>, I am making <span style="font-style:italic;">Fine Cooking</span>'s <b>Fresh Herb and Salt-rubbed Roast Turkey</b>. Here's a little photo adventure of my own Thanksgiving progress.<br /><br />You may be in awe that I am starting my cooking 4 DAYS EARLY, but this turkey needs to sit in the fridge for 4 days, so start today (or tomorrow if you like living on the edge and only letting it dry brine for 3 days. Crazy!).<br /><br /><a href="http://www.finecooking.com/recipes/fresh-herb-salt-rubbed-roasted-turkey.aspx" target="_blank">Here's the recipe</a> so you have it. You'll want to make it once you see how easy it is to whip up. Plus, you don't get more make-ahead than 4 days before Thanksgiving!<br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5196250550/" title="herbs 2 by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5201/5196250550_5b6fd24330.jpg" width="60%" alt="herbs 2" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5195650483/" title="loosen skin by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4131/5195650483_ac98405354.jpg" width="60%" alt="loosen skin" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5196250626/" title="loosen skin even more by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5201/5196250626_6731129def.jpg" width="60%" alt="loosen skin even more" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5195650553/" title="herb it up by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5122/5195650553_ecabf4785f.jpg" width="60%" alt="herb it up" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5196250724/" title="herb it up even more by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4133/5196250724_2daec5ce41.jpg" width="60%" alt="herb it up even more" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5195650605/" title="salt the cavity by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5282/5195650605_76a580a984.jpg" width="60%" alt="salt the cavity" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5195650637/" title="salt the skin by musingsfromthefrontporch, on Flickr"><img src="http://farm6.static.flickr.com/5282/5195650637_6d92fdfc4e.jpg" width="60%" alt="salt the skin" /></a><br /><br /><a href="http://www.flickr.com/photos/46377651@N05/5196250852/" title="bag it by musingsfromthefrontporch, on Flickr"><img src="http://farm5.static.flickr.com/4131/5196250852_49a7a2e616.jpg" width="60%" alt="bag it" /></a>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-59527372393166528052010-11-17T22:22:00.008-05:002010-11-22T19:02:40.386-05:00Tip, Tidbits & Tricks: Dressing<p class="MsoNormal">Now, if you aren’t from the south you might be wondering what in the world is dressing? You might call it stuffing. But in the south we don’t stuff our turkeys. So we just call it dressing and serve it on the side.<o:p></o:p></p> <p class="MsoNormal">Since that’s straightened out, let’s get into our first foray into Thanksgiving side dishes and one of my favorites.<o:p></o:p></p> <p class="MsoNormal">- Don’t use fresh bread for your stuffing. You want stale bread. Don’t have any? Dry out bread cubes in a low oven (around 275) for 15 minutes. Do the same if you are making a cornbread-based dressing.<o:p></o:p></p> <p class="MsoNormal">- If your recipe calls for rice, make sure to cook the rice first. Sautee any onions, mushrooms, or garlic before adding it to the dressing mix.<o:p></o:p></p> <p class="MsoNormal">- Prepare dressing close to when you are cooking it. It’s not the best “make-ahead” side.<o:p></o:p></p> <p class="MsoNormal">- If your dressing is too dry, add a little chicken broth. Too wet? Cook uncovered a bit longer to help dry out the dressing.<o:p></o:p></p> <p class="MsoNormal">- The oldest recipe on record for dressing/stuffing is from Apicius, who lived in Rome in around the 2<sup>nd</sup> century BCE. His cookbook, Apicius de re Coquinaria, has a recipe for stuffed chicken, hare, pig, and dormouse.<o:p></o:p></p> <p class="MsoNormal">- The USDA recommends cooking the turkey and dressing separately (meaning use these recipes and tips in this post for dressing and not stuffing). If it’s tradition and you just can’t have Thanksgiving without stuffing, the make sure that the stuffing reaches an internal temperature of 165 at the center.<o:p></o:p></p> <p class="MsoNormal">- If stuffing the turkey: use warm/hot stuffing, stuff loosely, make sure the stuffing is quite moist, and immediately put the turkey in a hot oven after stuffing.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b>Recipes</b>:<o:p></o:p></p> <p class="MsoNormal">- <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001853920">Italian Chard Stuffing</a> (what I’ll be serving as dressing, of course)</p><p class="MsoNormal">- <a href="http://allrecipes.com/Recipe/Awesome-Sausage-Apple-and-Cranberry-Stuffing/Detail.aspx">Sausage, Apple and Cranberry Stuffing</a></p> <p class="MsoNormal">- <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001932584">Cornbread Stuffing With Sweet Potato and Squash</a><o:p></o:p></p> <p class="MsoNormal">- <a href="http://www.foodnetwork.com/recipes/bobby-flay/wild-rice-and-goat-cheese-dressing-recipe/index.html">Wild Rice and Goat Cheese Dressing</a><b><o:p></o:p></b></p><br /><div><i>What about you? Planning on stuffing your turkey, or serving the tasty dish as a side?</i></div>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com2tag:blogger.com,1999:blog-6984021085685208180.post-40357365449254717882010-11-17T00:13:00.004-05:002010-11-22T19:02:53.916-05:00Tips, Tidbits & Tricks: The Turkey, pt. III apologize for the delay in Thanksgiving tips! It was a busy week last week. But now I’m back with tips about brining, seasoning, carving, etc.<br /><br /><b>Brining.</b><br />- Don’t brine kosher or self-basting turkeys. It will just be wayyyy too salty.<br /><br /><div>- <i>Cook’s Illustrated</i> advises this ratio: for a 4-to-6 hour brine – 1 cup salt per gallon of cold water. For a 12-to-14 hour brine, use ½ cup salt per gallon of cold water. Mix up brine, then refrigerate for recommended time.<br /><br /></div><div>- Brining yields a tender bird because of osmosis – the flow of water across a barrier from a place with higher water concentration to one with a lower one. Meaning from the brine to the turkey.<br /><br /><div>- I found this recipe for <b>Spiced Roast Turkey</b> in <i>Cottage Living</i> years ago.<br /><ul><li>4 quarts water</li><li>1 cup salt</li><li>2 cups sugar</li><li>1/3 cup orange juice</li><li>1/4 cup lemon juice</li><li>1 cinnamon stick</li><li>1 serrano chili, halved</li><li>1 t whole black peppercorns</li><li>1 t anise seed</li><li>1 t coriander seeds</li><li>1 t juniper berries</li></ul>Bring to a boil, reduce heat and simmer for 30 minutes. Let cool 3 hours, then place turkey in brine and chill.<br /><br /><div>- And now for something completely different…a dry brine (my brine of choice this year). <i>Fine Cooking</i> says of a dry brine, “[it] creates satiny leg meat and juicy, perfectly-seasoned breast meat.” Yes, please!<br /><b><br /> </b></div><div><b>Fresh Herb and Salt-rubbed Roast Turkey</b><br />From <i>Fine Cooking</i><br />Four days before you roast the Turkey [so Monday], mix<br /><ul><li>2 T chopped fresh thyme</li><li>2 T chopped fresh sage</li><li>2 t chopped fresh rosemary</li><li>1 T extra-virgin olive oil</li></ul>in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.<br /><br />Rub the herb mixture on the meat, under the skin. Pat the skin back into place.<br /><br />Rub 2 oz. kosher salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.<br /><br />Refrigerate the turkey, turning it over every day, for 3 days.<br /><br />Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).<br /><br /><b>Seasoning</b>.<br />Brining or dry brining is a good way to add flavor to your turkey. But in case you [unwisely] don’t brine your turkey, there are lots of variations to add great flavor to a relatively flavorless bird. Here are just a few ideas:<br />- <a href="http://www.finecooking.com/recipes/roasted-thanksgiving-turkey-juniper-butter-pan-gravy.aspx?nterms=107480">Roasted Turkey with Juniper-Ginger Butter & Pan Gravy</a><br />- <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000366717">Hickory-Smoked Bourbon Turkey</a><br />- <a href="http://www.bhg.com/recipe/turkey/turkey-with-chipotle-rub/">Turkey with Chipotle Rub</a><br /><br /><b>Cooking.</b><br />This section is not helpful at all. I am not going to recommend cooking times and temps. It depends on the size of your turkey, whether it is a whole turkey or pieces (such as the breast), whether you want to roast it, grill it, smoke it, or fry it. And now that I live in Colorado, I have altitude to contend with. So my advice is read, read, read. Find as many variations as you care to, then come up with your own time and temp. <i>Better Homes and Gardens</i> has an <a href="http://www.bhg.com/recipes/how-to/cooking-techniques/the-interactive-roasting-guide/">interactive roasting guide</a> if you’d like to take a look/see why I don't want to get into this roasting business.<br /><br />But do brine your turkey. It helps keep the meat moist even if you overcook it.<br /><br /><b>Carving.</b><br /><i>Cook’s Illustrated</i> does such a good job describing how to carve a turkey, I decided to not reinvent the wheel.<br />-Let the turkey rest 20-30 minutes so the juices have time to redistribute<br /><br /></div><div>- Slice through the skin between the breast and leg and, using your hands, pull the leg quarters down until the joint between breast and leg is exposed. Remove the leg by cutting between the hip joint and any attached skin. Repeat with opposite leg. Remove the wings by cutting through the wing joints.<br /><br /></div><div>- Separate the thighs from the drumsticks by cutting between the joint that connects the two. Leave the drumsticks whole and slice the thigh meat off the bone.<br /><br /></div><div>- Remove the breast meat from the carcass by running the tip of the knife along the breastbone. Use your other hand to hold and pry meat from the bone as you cut. Slice the removed breast meat crosswise into slices. Repeat with the other breast.<br /><br />There you have it! You can now make a delicious turkey.<br /><br />Coming up --- sides, desserts, cocktails, and more. Come to think of it, you might not even need that turkey…<br /></div></div></div>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0tag:blogger.com,1999:blog-6984021085685208180.post-64095249752513707862010-11-05T17:45:00.001-04:002010-11-05T17:47:15.505-04:00Happy Friday!Don't forget to turn your clocks back this weekend!<div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://catsgoshopping.com/wp-content/uploads/2008/10/077-kit-cat-clock.jpg"><img style="cursor:pointer; cursor:hand;width: 80%" src="http://catsgoshopping.com/wp-content/uploads/2008/10/077-kit-cat-clock.jpg" border="0" alt="" /></a></div>Meghttp://www.blogger.com/profile/18138292399576619638noreply@blogger.com0