EARTH DAY 2008
Just a few changes we can make to help:
Recycle: The Big Five: aluminum cans, glass bottles, paper, plastic and steel/tin cans.
Green Shopping: Use a real camera and not disposable, use reusable canvas or cloth shopping bags and say NO to plastic and paper bags at the grocery store, No bottled water, use reusable water containers when going to the gym or to work, change your light bulbs to energy efficient ones.
Home: NO paper towels, napkins, paper plates, cups, silverware, opt for the real thing! They are much more elegant and people enjoy them more.
Surprising what vinegar and baking soda can do to clean your home.
Please do what we can for our children and grand children.
earth911.com
Tuesday, April 22, 2008
Monday, April 21, 2008
Cancer Survivor
Rascal Sauer is a cancer survivor. She had a tumor removed from her hind right leg. They got it all, and now the recovery. I asked Dennis; was it worth it. As you can see it was. Stella Blu also is nuts over her. She is a good and loyal companion.
Sunday, April 20, 2008
Stella Blu loves Mac-n-Cheese
Stella Blu loves mac-n-cheese. I did a party this winter and experimented with mac-n-cheese. Wow!! I think I may have gotten it, after lots and lots of tasting. Stella prefers Kraft in the box. Recipe to come soon. PS My recipe not Kraft. For those of you who don't know. Stella Blu is my beautiful granddaughter, she is 2 1/2 years old and she is sooo cute and smart.
The Ultimate Chocolate Malt
I think I have found the ultimate yummy chocolate malt or shake. Easy!!!
3 cups vanilla ice cream, cut into large chunks
1 1/2 cups chocolate sorbet, cut into large chunks
3 tablespoons malt powder ( I use carnation)
1/2 cup whole milk or 1/2 and 1/2
2 tablespoons hot fudge sauce, at room temperature
1. Soften the ice cream and sorbet at room temperature for 10 minutes before scooping. If your hot fudge is in the refrigerator, microwave it in a small dish for 5 to 10 seconds.
2. Combine all ingredients in a blender and blend until smooth. Pour into chilled glasses to serve.
* omit the malt powder if you prefer a milkshake.
3 cups vanilla ice cream, cut into large chunks
1 1/2 cups chocolate sorbet, cut into large chunks
3 tablespoons malt powder ( I use carnation)
1/2 cup whole milk or 1/2 and 1/2
2 tablespoons hot fudge sauce, at room temperature
1. Soften the ice cream and sorbet at room temperature for 10 minutes before scooping. If your hot fudge is in the refrigerator, microwave it in a small dish for 5 to 10 seconds.
2. Combine all ingredients in a blender and blend until smooth. Pour into chilled glasses to serve.
* omit the malt powder if you prefer a milkshake.
Tuesday, April 8, 2008
Melted, Drawn and Clarified
Q Several recipes call for clarified butter. Will melted butter do?
A Clarified, or drawn, butter, also known as ghee is melted butter from which the milk solids have been removed. Milk solids affect the butter in several ways. They give it the characteristic buttery flavor, but they also burn at a lower temperature than butterfat and turn rancid faster. Clarified butter is useful for sauteing at high heat and keeps longer than regular butter.
To clarify butter, heat it until the whitish flaky milk solid precipitate out from the clear butterfat. Let stand for a few minutes, then skim off any foam and pour the clear butterfat into a container, stopping when you reach the solids at the bottom of the pan. Alternatively, melt the butter and strain it through a double thickness of cheesecloth. Store in the refrigerator.
Ghee, which is heated until the milk solids brown and all the water has evaporated, can keep for two to three months at room temperature.
A Clarified, or drawn, butter, also known as ghee is melted butter from which the milk solids have been removed. Milk solids affect the butter in several ways. They give it the characteristic buttery flavor, but they also burn at a lower temperature than butterfat and turn rancid faster. Clarified butter is useful for sauteing at high heat and keeps longer than regular butter.
To clarify butter, heat it until the whitish flaky milk solid precipitate out from the clear butterfat. Let stand for a few minutes, then skim off any foam and pour the clear butterfat into a container, stopping when you reach the solids at the bottom of the pan. Alternatively, melt the butter and strain it through a double thickness of cheesecloth. Store in the refrigerator.
Ghee, which is heated until the milk solids brown and all the water has evaporated, can keep for two to three months at room temperature.
Friday, April 4, 2008
Bungalow Anniversary Party
Bungalow Furniture & Accessories in Scottsdale, AZ had an anniversary event with a great cocktail party. I had the privilege of doing the party food.
Servers passed a selection of yummy appetizers to the guests, which included:
Chilled Gazpacho shooters with a shrimp garnish, Fillet of beef Crostini with horseradish cream, Potato Galettes with bacon and sour cream, Assorted Mini Pizzas, Italian Meatball bites with Raspberry Chipolte sauce, Tomato-basil caprese skewers. A gelato cart was set up for the guest to enjoy a great dessert . The event had an Italian theme. Cocktails were
Lemon cello & champagne with a lemon twist.
http://www.bungalowaz.com/
Servers passed a selection of yummy appetizers to the guests, which included:
Chilled Gazpacho shooters with a shrimp garnish, Fillet of beef Crostini with horseradish cream, Potato Galettes with bacon and sour cream, Assorted Mini Pizzas, Italian Meatball bites with Raspberry Chipolte sauce, Tomato-basil caprese skewers. A gelato cart was set up for the guest to enjoy a great dessert . The event had an Italian theme. Cocktails were
Lemon cello & champagne with a lemon twist.
http://www.bungalowaz.com/
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