tag:blogger.com,1999:blog-705812293393183322024-03-05T06:56:58.779-05:00Mama Metafora's MarketMama Metafora's Market: a blog containing recipes, political cartoons, art images, reviews, and recommendationsDaniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-70581229339318332.post-7369966909806758002021-06-21T17:41:00.000-04:002021-06-21T17:41:00.212-04:00Armenian Ratatouille from Mama Metafora<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOnkqpayCZCADn_MPyGOUQgzt4sh9GCklc6CkobzpeMfIqjkRoghwV-AijiGB_v-2ZiXMUgldg7KuQnsr_3UzxZJ4b1BzQycnjKHnJEiUMUOgsshp9fZreBs6Gxt8QFLtrB5OOE6fInI/s2048/2021+recipe+for+Armenian+Rataouille+for+M.M..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1091" height="924" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOnkqpayCZCADn_MPyGOUQgzt4sh9GCklc6CkobzpeMfIqjkRoghwV-AijiGB_v-2ZiXMUgldg7KuQnsr_3UzxZJ4b1BzQycnjKHnJEiUMUOgsshp9fZreBs6Gxt8QFLtrB5OOE6fInI/w492-h924/2021+recipe+for+Armenian+Rataouille+for+M.M..jpg" width="492" /></a></div><br /><p></p>Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-736328884165908022021-03-28T23:32:00.002-04:002021-04-07T14:46:56.846-04:00Jeanette Arax Melnick: examples from The Donkey Calendar 2022 PLUS her 2020 calendar for NJWO<p> Before the placement below of her commissioned 2020 calendar, here are a few panels from Jeanette's new <b>2022 Donkey Calendar</b>, a sort of love poem:</p><p><br /></p><div class="separator" style="clear: both; text-align: center;">January</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_t7lriZRHajVnGpJBf5JyUrOYy_qaW07ss13OQfLCGrnnvXjI9I2Mc0Wv4izVIrDh3IoPFLr1H2XyRYAUOp-QZGklZnUwfVHzkfN9suMQ9glr94LTQ89M11sWEXRm1R4R68DjOGWeto/s640/a+january+donkey+calendar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="472" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_t7lriZRHajVnGpJBf5JyUrOYy_qaW07ss13OQfLCGrnnvXjI9I2Mc0Wv4izVIrDh3IoPFLr1H2XyRYAUOp-QZGklZnUwfVHzkfN9suMQ9glr94LTQ89M11sWEXRm1R4R68DjOGWeto/s320/a+january+donkey+calendar.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">July</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOntcVL1Z0ig1ohCPWUMreeYf15pAwXBjqOpM6g_75TDrMc5_IRK4xjqBBC55KOs9p5tQmeghTC-tTzEohAjqGY8WsRkrSAC5sqlvVCKuo8ymb6zVi0I1mfPjKfzn5BRr2slLo-SLKTI/s640/g+july+donkey+calendar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOntcVL1Z0ig1ohCPWUMreeYf15pAwXBjqOpM6g_75TDrMc5_IRK4xjqBBC55KOs9p5tQmeghTC-tTzEohAjqGY8WsRkrSAC5sqlvVCKuo8ymb6zVi0I1mfPjKfzn5BRr2slLo-SLKTI/s320/g+july+donkey+calendar.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">December</div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt26BnOa1MAnPP9bLjS3Co3FrvCLMtGyZ_WkJvZzdWdwCHElCWu8vz7d-OGJpPSaywnEG9fI5juFJ1lpzCQwnOAnPwrY-ib60p4ov6-zZUfiqb-27mfrJhZbGchYAHZZVLIWjtRWerl0/s640/l+december+donkey+calendar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt26BnOa1MAnPP9bLjS3Co3FrvCLMtGyZ_WkJvZzdWdwCHElCWu8vz7d-OGJpPSaywnEG9fI5juFJ1lpzCQwnOAnPwrY-ib60p4ov6-zZUfiqb-27mfrJhZbGchYAHZZVLIWjtRWerl0/s320/l+december+donkey+calendar.jpg" width="320" /></a><br /></div><br /><p>Here are the leaves of her <b>2020 calendar commissioned by New Jersey Wind Orchestra</b>:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwT17nCxXuNzxEtkMXfu7gQVfczqZHZs_O-7mKwWltMSIRgaju5f2SIoyg4yD1U1-vFlxgDOTJnlOku-9L0fArR_uckDoQN9DyfBJxfRbBi20C4jbQ1RIHLywSnh0PZ0oG9sPRsfjzSo/s2048/2020+1+-+January.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1569" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwT17nCxXuNzxEtkMXfu7gQVfczqZHZs_O-7mKwWltMSIRgaju5f2SIoyg4yD1U1-vFlxgDOTJnlOku-9L0fArR_uckDoQN9DyfBJxfRbBi20C4jbQ1RIHLywSnh0PZ0oG9sPRsfjzSo/s320/2020+1+-+January.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpMZxnQk_obvxKj8_9kG6tGMqjjJVVRjLyfA0sPLzMpJbMFPDlnIGZQ4sCjOT0sfxx8OIR-MmIvNcBusbl7lvkWbpT45PiXnGUd-CwLLMKKnE2nXWkt2yT9qQRrO5lc35TS8CdYOfFNs/s2048/2020+2+-+February.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1502" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpMZxnQk_obvxKj8_9kG6tGMqjjJVVRjLyfA0sPLzMpJbMFPDlnIGZQ4sCjOT0sfxx8OIR-MmIvNcBusbl7lvkWbpT45PiXnGUd-CwLLMKKnE2nXWkt2yT9qQRrO5lc35TS8CdYOfFNs/s320/2020+2+-+February.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WCoE9wZavBCfFPn1ZFm4nsh0Dd9ZFtRaLD27FQNYANMZucTld6M6IXg9-UcEbrbp3GaJ6HXt4eanJf57sO6XtaRTQ6S_lq2mIR9zoiYUlFZv0pTAWEQgyTvZbvmGBmmErUcpmEUkKjg/s2048/2020+3+-+March.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1582" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WCoE9wZavBCfFPn1ZFm4nsh0Dd9ZFtRaLD27FQNYANMZucTld6M6IXg9-UcEbrbp3GaJ6HXt4eanJf57sO6XtaRTQ6S_lq2mIR9zoiYUlFZv0pTAWEQgyTvZbvmGBmmErUcpmEUkKjg/s320/2020+3+-+March.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1lkfFIJwwLQyzDDV0yjvI6In0sNGU2B8YgbmiiQ3USNTm08zACaL7eQO3HtCCQypEzi2Ke82kl1lh6CF_IkdVCQ9rIpoW8NY9MNsItt54nTLXY-F3Obf0wTRFcMFaNfGx9Q0e8s3YiQ/s2048/2020+4+-+April.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1578" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1lkfFIJwwLQyzDDV0yjvI6In0sNGU2B8YgbmiiQ3USNTm08zACaL7eQO3HtCCQypEzi2Ke82kl1lh6CF_IkdVCQ9rIpoW8NY9MNsItt54nTLXY-F3Obf0wTRFcMFaNfGx9Q0e8s3YiQ/s320/2020+4+-+April.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cjVMLbEG1KUmR-GRikceCMLULAN8TloDWQlolxzJA8egqJTSjIsAcglU-j-pP_Mv79ZIMtKpvJj1EsZYKhmgS1KJjRtbcOOc2wsRMQOpiLHZyrBZsTNz509grNsKIhyfhzObZ7hZ5lY/s2048/2020+5+-+May.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1575" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cjVMLbEG1KUmR-GRikceCMLULAN8TloDWQlolxzJA8egqJTSjIsAcglU-j-pP_Mv79ZIMtKpvJj1EsZYKhmgS1KJjRtbcOOc2wsRMQOpiLHZyrBZsTNz509grNsKIhyfhzObZ7hZ5lY/s320/2020+5+-+May.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ttqAPKajZOUxzv7_CjbDRbZcbnPiFeq3rULbETrStpQPnxKsaBk8qxcQ_xBlgMzkiyGGavPtx0k0i0I9Om16v_4iBDmy_Hv3MuykusMHU5unN2gBELFuSPtW3hZmIN8xeTGuktvUnOw/s2048/2020+6+-+June.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1583" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ttqAPKajZOUxzv7_CjbDRbZcbnPiFeq3rULbETrStpQPnxKsaBk8qxcQ_xBlgMzkiyGGavPtx0k0i0I9Om16v_4iBDmy_Hv3MuykusMHU5unN2gBELFuSPtW3hZmIN8xeTGuktvUnOw/s320/2020+6+-+June.jpg" /></a></div><br /><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuvTuxAKJU8_5LOuxvxWTYIr_HMhajY-_BRVghhCrPhDTCAvf9fkQvLGt36V1BO2Qogr3cC4o_9JfqZryZnXF908jd0CSKYMT_pmW9QreeNAM3zCz5Drj2gOqzC92lj_dnHb8THeBJXE/s2048/2020+7+-+July.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1583" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuvTuxAKJU8_5LOuxvxWTYIr_HMhajY-_BRVghhCrPhDTCAvf9fkQvLGt36V1BO2Qogr3cC4o_9JfqZryZnXF908jd0CSKYMT_pmW9QreeNAM3zCz5Drj2gOqzC92lj_dnHb8THeBJXE/s320/2020+7+-+July.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlHNQK_Zqy7Brs9HGwiNa3t1oHdnxHYV930gR9VBOGi9tAiPLbkfbbQgPeKllgtLufYZOSpz_nzn0SvP5I3wn3b1PruHlYCW7NScx737b-glOo8dB50QhLE0nG2Xc3KaHLfUsL9GNd7o/s2048/2020+8+-+August.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1575" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlHNQK_Zqy7Brs9HGwiNa3t1oHdnxHYV930gR9VBOGi9tAiPLbkfbbQgPeKllgtLufYZOSpz_nzn0SvP5I3wn3b1PruHlYCW7NScx737b-glOo8dB50QhLE0nG2Xc3KaHLfUsL9GNd7o/s320/2020+8+-+August.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6b5GaOtTF0JhVtKwa2suGDLte6T61gc-v3RdX4ofRSg3GBdRZQoxJ2V_BCpawoasS0kHf16NzFvRf7AdvCFqiUa9kUiliQ2tyostaiBiKWNvuaB5cllwUSasdKI4o0HVWZq4XkInRNBw/s2048/2020+9+-+September.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1555" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6b5GaOtTF0JhVtKwa2suGDLte6T61gc-v3RdX4ofRSg3GBdRZQoxJ2V_BCpawoasS0kHf16NzFvRf7AdvCFqiUa9kUiliQ2tyostaiBiKWNvuaB5cllwUSasdKI4o0HVWZq4XkInRNBw/s320/2020+9+-+September.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSBuWHuHu4hpHugZO3aTnDPiBLZyGG_npQg6gn4NV9_MHh9PwjV1kgNoVj4aewnciSs0BcGXMtA73OADvf_tdx5viBMDGfLM7SByb2YUcUMcAoYuSkY2YBCfcSrtc0TJ9dkW4qXUOEE0/s2048/2020+10+-+October.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1580" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSBuWHuHu4hpHugZO3aTnDPiBLZyGG_npQg6gn4NV9_MHh9PwjV1kgNoVj4aewnciSs0BcGXMtA73OADvf_tdx5viBMDGfLM7SByb2YUcUMcAoYuSkY2YBCfcSrtc0TJ9dkW4qXUOEE0/s320/2020+10+-+October.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UlP2CHjWMyFA9bPOtEC9aEyQ9_VZPNnDhhevJCLisMKCBAIktQXj4JnDlxp_K7dt0ukA1q4ffD6We_MnGAXJpy7Y72LUWuTu_jb3tdaC1cfTLeXGdNRFuhp9VstCXDlQAA5uBTty4z0/s2048/2020+11+a+November.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1576" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UlP2CHjWMyFA9bPOtEC9aEyQ9_VZPNnDhhevJCLisMKCBAIktQXj4JnDlxp_K7dt0ukA1q4ffD6We_MnGAXJpy7Y72LUWuTu_jb3tdaC1cfTLeXGdNRFuhp9VstCXDlQAA5uBTty4z0/s320/2020+11+a+November.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81-WZoPLo9qn8PD32zH019IabcOWBtn9WuSGJErFkiDhrpfiZOz3Ul3A7SUpqdle3vPxl3pUfaPXfc3e0BANnfG0bGJPiiYB1waZfJN9ytKvQyL4fWnvXPAdcBgOW91aggG3MgPmkZ0s/s2048/2020+12+-+December.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1563" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81-WZoPLo9qn8PD32zH019IabcOWBtn9WuSGJErFkiDhrpfiZOz3Ul3A7SUpqdle3vPxl3pUfaPXfc3e0BANnfG0bGJPiiYB1waZfJN9ytKvQyL4fWnvXPAdcBgOW91aggG3MgPmkZ0s/s320/2020+12+-+December.jpg" /></a></div></div></div><br /><br /><p><br /></p>Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-75703972428832965322020-12-07T12:41:00.003-05:002021-03-28T23:56:31.507-04:00Video of Jeanette's art show PLUS Mama Metafora's Gingerbread Boy 2020-2021: Recipes. Peace and good health for the new year<p><span></span></p><div class="separator" style="clear: both; text-align: center;"><span>Video of Jeanette Arax Melnick's Art Show:</span></div><div class="separator" style="clear: both; text-align: center;"><span><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwDrWVwIWbzejwDdRpNnArgKW_hAHAa8gDl43xjYU8pFU34PgQ_ffXGhN4l8jP4jO4kBup2Ian9zXoFbvF9' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></div><span><br /> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>Recipes for the 2020-21 G<span style="background-color: white; color: #222222; font-family: "Times New Roman", serif; font-size: 12pt;">ingerbread Boy: </span><span style="background-color: white; color: #222222; font-family: "Times New Roman", serif; font-size: 12pt;"> </span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF9IKrg9a6K8IWoyUqQSJd6n_6JfcPIdoI-oH9JszBnhs5_0NEYGi93LMOc9yPJwJMkiUTcqm92BoZIDu3r68YtFj1ZeGNwDnD-g6NwYrVeuvGGR6fdBXr9KouDjyHNFKvkFhPW5bmAU/s640/2020+gingerbread+boy+image+1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="627" data-original-width="640" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF9IKrg9a6K8IWoyUqQSJd6n_6JfcPIdoI-oH9JszBnhs5_0NEYGi93LMOc9yPJwJMkiUTcqm92BoZIDu3r68YtFj1ZeGNwDnD-g6NwYrVeuvGGR6fdBXr9KouDjyHNFKvkFhPW5bmAU/w279-h274/2020+gingerbread+boy+image+1.jpeg" width="279" /></a></div><br /><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 12pt;"> In the 1980s. our
family lived in Cambridge, England, for a year. During the holidays,
it was too expensive to send packages back to friends and family in the states.
So we made these little recipe booklets, called the Gingerbread Boy. When
we came back home, we continued the tradition. After a few years the
booklets became letters, and email, when it came, made things even easier.
Some years, the winter holiday “Gingerbread Boy” was sent out as a
Valentine. This helped keep the holidays less stressful. This year I am sending it out during Christmas and Chanukah due to extra time on our
hands from being in quarantine.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span> </span><span> </span><span> </span>Danny‘s Kalamata Olive Pasta<br />
<br />For four servings - Ingredients:<br />
Half a cup of pitted, drained ,and chopped kalamata olives<br />
2 cloves of garlic, finely chopped<br />
About one cup of chopped fresh tomatoes - little grape or
cherry tomatoes are good in the winter<br />
3 Tablespoons olive oil<br />
Seasonings - a pinch of salt (olives already provide
some salt); pepper to taste. If you like heat you can add crushed red pepper, or a jalapeño which you can sauté
with the tomatoes.<br />
Herbs - a teaspoon dry or Tablespoon fresh - you can
use basil, oregano, thyme , or herb of <br />
your choice<br />
8 ounces pasta - linguini type works well<br />
Optional - freshly chopped parsley<br />
Procedure<br />
1. Sauté garlic in olive oil-but don’t brown the garlic. Add the
tomatoes, and seasonings and herbs. Sauté for about ten minutes while
cooking the pasta.<br />
2. Drain pasta and add to olive-tomato mixture. Can mix in
some fresh chopped parsley if desired.<br />
I bring the frying pan to the table and serve from there - it's easy,
fast, and yummy with a green salad.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> <span> </span><span> </span><span> </span><span> </span><span> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lQLm7kRzkmJj_J3yktlPZxtP7raJrDBF51qlfIqusxnNUEOKjgIEhV-QL8oC-RD8Rju3fQpPuRTZQFAHYdRwfYWqrt-KnzIW8cTKc6fPyB-UxSSN3W1mesJ8_FIOylgHuL37eJ1Vv00/s562/2020+gingerbread+boy+image+2.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0.5in;"><img border="0" data-original-height="405" data-original-width="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lQLm7kRzkmJj_J3yktlPZxtP7raJrDBF51qlfIqusxnNUEOKjgIEhV-QL8oC-RD8Rju3fQpPuRTZQFAHYdRwfYWqrt-KnzIW8cTKc6fPyB-UxSSN3W1mesJ8_FIOylgHuL37eJ1Vv00/s320/2020+gingerbread+boy+image+2.jpeg" width="320" /></a></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; text-indent: 0.5in;"><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; text-indent: 0.5in;"><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 12pt;">Something Sweet - Blondies</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">
These blondies are a great hit with our grandchildren, and
also their parents.<br />
Fast, easy and they freeze well. Do not need a mixer!<br />
Ingredients:<br />
8oz. Butter(2 sticks), melted. I use unsalted for baking.<br />
1 and 1/4 cup brown sugar, packed lightly<br />
1/2 cup granulated sugar<br />
2 eggs and one egg yolk - large size eggs<br />
2 and 1/4 cups all-purpose unbleached flour<br />
2 teaspoons cornstarch<br />
1/4 teaspoon salt<br />
1/2 teaspoon baking powder.<br />
<br />
Instructions<br />
1.prepare a 9” by 13” baking pan by buttering or lining with parchment paper.
Preheat <br />
oven to 350 degrees.<br />
2.Whisk together the flour, cornstarch, salt, and baking powder in bowl.<br />
3. In another bowl combine and stir well the melted butter, brown sugar, and
granulated<br />
sugar and stir well. Add the eggs and egg yolk and stir
until smooth.<br />
4. Gradually add dry ingredients to the butter-egg mixture until completely
combined.<br />
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If you want add-ons, this is the time. Possibilities: 2/3 cup chocolate
chips-dark or white chocolate, a cup of chopped pecans or walnuts. Alas,
our grandchildren like them without add-ons - one of them likes them
plain, the others likes the simple icing i put on once they have
cooled. Recipe at end.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 12pt;">5. Mix in add-ons if
using them.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">
6. Spread batter in prepared pan and put in oven-middle rack.<br />
7. Bake for 25 to 30 minutes-until toothpick placed in center of pan comes out
clean.<br />
8. Cut after blondies have cooled on a rack. </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">When cool and before cutting, you can add a
simple icing - I melt 4 oz. of butter and dark chocolate (chips or
cut small) melted, cooled for about 5 minutes and spread on the cooled
blondies. I usually frost only half the pan, for those who prefer
the blondies without icing.<o:p></o:p></span></p><p><br /></p><p><br /></p>Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-14886907606421744262018-09-02T16:19:00.000-04:002018-09-02T16:19:10.640-04:00Poppy Seed Lemon Squares<div style="font-family: Calibri, Helvetica, sans-serif, EmojiFont, "Apple Color Emoji", "Segoe UI Emoji", NotoColorEmoji, "Segoe UI Symbol", "Android Emoji", EmojiSymbols; font-size: 16px;">
<span class="x_Apple-converted-space" style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Poppy Seed Lemon Squares</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>I offered to bring cookies to a recent event and my "Why Didn't You Make More<span class="x_Apple-converted-space"> </span></span><span style="font-size: 12pt;">Cookies" we're requested </span>(<span style="font-size: 12pt;">from </span><span class="x_s3" style="font-size: 12pt;"><a class="OWAAutoLink" href="http://mamametafora.com/" id="LPlnk512003" previewremoved="true" style="font-size: 12pt;">mamametafora.com</a> post on </span><span style="font-size: 12pt;"> February 27, 2016). This was the recipe I developed for lemons sent by my dear friend from California - it was a poppy seed thumbprint cookie topped with homemade lemon curd.</span><span class="x_Apple-converted-space" style="font-size: 12pt;"> </span><span style="font-size: 12pt;">I took them to a friend's party and they were gone within minutes. Many guests asked "Why didn't you make more?' Hence the cookie's </span>name.<span class="x_Apple-converted-space" style="font-size: 12pt;"> </span></div>
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<span style="font-size: 12pt;">However, a recent request was denied for lack of time. But now I have co</span><span style="font-size: 12pt;">me up with a quicker and very nice alternative - a variation on classic lemon squares. These were also a big hit. and they are much faster to make.</span></div>
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<span class="x_s2">Crust-preheat oven to 350 degrees F. Place rack in bottom 1/3 of oven, and use an 8-inch square pan, lined with foil.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>8 Tablespoons unsalted butter(one stick) softened</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1/4 cup granulated sugar.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1/8 teaspoon salt<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1 cup all-purpose flour</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1 tablespoon poppy seeds</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1. Melt butter which has been cut in chunks in medium saucepan over medium heat.<span class="x_Apple-converted-space"> </span>Remove from heat and stir in the sugar and salt.<span class="x_Apple-converted-space"> </span>Mix flour with poppy seeds and add to the pan. Mix<span class="x_Apple-converted-space"> </span>a little, just<span class="x_Apple-converted-space"> </span>until the flour is incorporated.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>2. Press the dough evenly over the bottom of the pan, and bake for about 20 minutes or until the crust is lightly browned.</span></div>
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<span class="x_s2">Topping</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1/2 cup<span class="x_Apple-converted-space"> </span>plus 1 Tablespoon granulated sugar</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1 and 1/2 Tablespoons flour</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>2 eggs</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1 teaspoon freshly grated lemon peel</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1/4 cup lemon juice</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1. While crust is baking, stir the sugar and flour together in a medium bowl until well mixed.</span></div>
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<span class="x_s2">Whisk in the eggs, stir in the lemon juice and zest.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>2. When crust is ready, turn oven down to 300 degrees F. Pour filling over the crust.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>3. Bake about 15 minutes or until topping is puffed at the edges and no longer jiggles in the pan when tapped.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>4. Set on rack to cool completely.<span class="x_Apple-converted-space"> </span>Lifting ends of foil, transfer to cutting board.</span></div>
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<span class="x_s2">Use sharp knife to cut into 16 or 25 squares.<span class="x_Apple-converted-space"> </span>I do the 25 - less calories.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>5. Sieve powdered sugar on the bars just before serving.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>The lemon bars may be stored in the refrigerator, airtight, for about 3 days.<span class="x_Apple-converted-space"> </span>I usually freeze the extras. <span class="x_Apple-converted-space"> </span></span></div>
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Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-83948516301875962732018-08-26T14:20:00.001-04:002021-04-07T14:49:30.466-04:00Cartoons from Arax - 2018<div class="separator" style="clear: both; text-align: center;">
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<br />Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com1tag:blogger.com,1999:blog-70581229339318332.post-37346839996398417012018-07-23T22:19:00.000-04:002020-05-18T14:34:38.297-04:00New cartoon from Arax - Trump and Putin<div class="separator" style="clear: both; text-align: center;">
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<br />Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com17tag:blogger.com,1999:blog-70581229339318332.post-89439687393267455242018-06-12T17:23:00.002-04:002018-06-12T18:08:41.573-04:00CANNELÉ FROM BORDEAUX<div class="x_p1" style="background-color: white; color: #454545; font-family: ".sf ui text"; font-stretch: normal; line-height: normal; margin-bottom: 4px;">
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<span style="font-size: 17px;">CANNEL</span><span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%;">É</span><span style="font-size: 17px;"> FROM BORDEAUX</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;"><br /></span> <span style="font-family: ".sfuitext-regular"; font-size: 17pt;"><br /></span> <span style="font-family: ".sfuitext-regular"; font-size: 17pt;">This winter, looking in Trader Joe's freezer I saw something new to me-Cannele-I liked the look of the little cakes on the box, the intriguing description of a dark firm exterior and a custardy interior.</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular"; font-size: 17pt;"> </span><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">I also liked the calories-only about 120 per small cake-lovely with coffee or tea.</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular"; font-size: 17pt;"> </span><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">We brought them home and Papa and I loved them-a good and lightish dessert.</span></div>
<div class="x_p3" style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>But alas, sometimes Trader Joe's was out of them for a long time.<span class="x_Apple-converted-space"> </span>Then as I was looking through a favorite baking book by Dorie Greenspan, "Cooking Chez Moi" I noticed a Cannele recipe.<span class="x_Apple-converted-space"> </span>I found out they are from Bordeaux but are available in Paris and other parts of France.<span class="x_Apple-converted-space"> </span>Traditionally they were baked in copper molds brushed with beeswax.<span class="x_Apple-converted-space"> </span>Today most bakers use silicone molds and no beeswax.<span class="x_Apple-converted-space"> </span>Papa and I went online and ordered a silicone mold(about<span class="x_Apple-converted-space"> </span>$20) which were the exact size and shape of the Trader Joe product.<span class="x_Apple-converted-space"> </span>Easy recipe, no mixer needed-just an overnight refrigeration of the batter between baking.<span class="x_Apple-converted-space"> </span>The recipe was wonderful-even better than the Trader Joe's version if I must say so myself.</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">INGREDIENTS</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>2 cups milk(Greenspan calls for whole milk-but 2% is just fine)</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>Sugar divided:3/4 Cup and 1/2 cup</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>2 Tablespoons unsalted butter(one ounce)</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>1 cup flour(I use unbleached-whatever)</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>2 large eggs</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>1 large egg yolk</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>3 Tablespoons dark rum</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;"><span class="x_Apple-tab-span" style="white-space: pre;"></span>1 teaspoon pure vanilla extract -optional</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Procedure</span></div>
<ol class="x_ol1" style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, "Segoe UI", "Segoe WP", Tahoma, Arial, sans-serif, serif, EmojiFont; font-size: 15px;">
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Bring milk, 3/4 cup sugar, and the butter to a boil in a medium saucepan.<span class="x_Apple-converted-space"> </span>Bring the mixture to a boil in a medium saucepan, occasionally stirring.<span class="x_Apple-converted-space"> </span>Remove from heat, let cool for 10 to 15 minutes-will still feel hot to touch.</span></li>
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Sift the flour and remaining 1/2 cup sugar onto a piece of wax paper.<span class="x_Apple-converted-space"> </span>Have a strainer ready.</span></li>
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">In a large bowl, beat eggs and egg yolk together with a whisk until blended.<span class="x_Apple-converted-space"> </span>Keep whisking while adding the hot milk-slowly at first.<span class="x_Apple-converted-space"> </span>Add<span class="x_Apple-converted-space"> </span>the flour mixture and whisk with energy.<span class="x_Apple-converted-space"> </span>When the batter is pretty smooth(a few lumps won't be a problem) strain it into a large bowl.<span class="x_Apple-converted-space"> </span>Discard the lumps that remain in the strainer.</span></li>
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Whisk in rum and vanilla.<span class="x_Apple-converted-space"> </span>I often omit the vanilla, but the rum, never!</span></li>
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Refrigerate the batter overnight -at least 12 hours.</span></li>
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Brush the Cannele molds with melted butter and put mold in the freezer.<span class="x_Apple-converted-space"> </span>With the silicone molds, I ordered I only had to do the butter thing once-after that they come out like a dream.<span class="x_Apple-converted-space"> </span>I put the molds in the freezer when I put the batter in the fridge -so I won't forget and need to wait for the molds.</span></li>
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Baking: Preheat oven to 400 degrees.<span class="x_Apple-converted-space"> </span>Take pan from freezer, pour batter into molds about 3/4 full.<span class="x_Apple-converted-space"> </span>Place mold on rack<span class="x_Apple-converted-space"> </span>with a cookie sheet covered with parchment underneath.<span class="x_Apple-converted-space"> </span>Bake at 400 degrees for ten minutes then turn down the heat to 375 degrees.<span class="x_Apple-converted-space"> </span>I usually bake them for another hour-you want the canneles pretty dark-so you will need to play with the time a bit -all ovens are different.</span></li>
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Let cool in pan for 10 minutes so they will hold their shape.<span class="x_Apple-converted-space"> </span>Then turn them out on a cooling rack. (I just use the rack they were baked on.)</span></li>
<li class="x_li3" style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">They are delicious warm or at room temperature.<span class="x_Apple-converted-space"> </span>These canneles freeze beautifully.<span class="x_Apple-converted-space"> </span></span></li>
</ol>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Yield-16 little cakes-my pan makes 8 canneles -since I have only one pan, I just put the pan back in the freezer and bakes the remaining 8 the next day, or even the day after.</span></div>
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<span class="x_s2" style="font-family: ".sfuitext-regular"; font-size: 17pt;">Information about the Cannele pan I ordered: the brand I found online is called-LEKUE(with accents over each "e" and they seem to be from Spain.<span class="x_Apple-converted-space"> </span>The quality seems excellent.<span class="x_Apple-converted-space"> </span>My pans are the 8 cup(as in 8 cakes-not measuring 8 cups)CANNELE BORDELAIS(REF. 0621108)</span></div>
Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-678591902856087402018-01-31T12:33:00.001-05:002020-05-18T14:34:57.220-04:00More political cartoons from Arax<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNiL_l56rFhPMg1jujxus_m9Ke2EglxF6q-KgHHtnIEhqsAcUiuLZrBnNA1TYwpFHUSzvmeRRtgecrrsIbdwh_h-m92Jf5rjNWwS87Jagh7CZTX543rVBduVfi5YLL5PMH1LVW2m-PLk/s1600/J%2527s+cartoon+-+the+trump+parade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1158" data-original-width="1600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNiL_l56rFhPMg1jujxus_m9Ke2EglxF6q-KgHHtnIEhqsAcUiuLZrBnNA1TYwpFHUSzvmeRRtgecrrsIbdwh_h-m92Jf5rjNWwS87Jagh7CZTX543rVBduVfi5YLL5PMH1LVW2m-PLk/s320/J%2527s+cartoon+-+the+trump+parade.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHpQjnC9n391u2vyX5KDxU4A3035VwptiolEUY53hVUaUm7e59pcCBWPOHWtJTRE5rgMUO6hvqo9yhkWv3jjc_5CQpsh0GPMqRvDw3KZiL5g-XaFSXIfmSlGDz_08Tup2dDVc7l4B6Yc/s1600/j%2527s+cartoon+-+chain++migration.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1263" data-original-width="1600" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHpQjnC9n391u2vyX5KDxU4A3035VwptiolEUY53hVUaUm7e59pcCBWPOHWtJTRE5rgMUO6hvqo9yhkWv3jjc_5CQpsh0GPMqRvDw3KZiL5g-XaFSXIfmSlGDz_08Tup2dDVc7l4B6Yc/s320/j%2527s+cartoon+-+chain++migration.jpg" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtCVAHkJ1C3Rq8Y-LHS8jz_qznJBq5592oTGhQy-8zl51OpQ7Ehyqy4nzCYOcY5wI2j93c3hOEb-18-93hHyFzkH3QKG3a-OD2omEBGHuPVLpUAZXsNBk48GleLkghQxCOd2OBxn3OBI/s1600/j%2527s+cartoon+-+Ryan%2527s+spine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1590" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtCVAHkJ1C3Rq8Y-LHS8jz_qznJBq5592oTGhQy-8zl51OpQ7Ehyqy4nzCYOcY5wI2j93c3hOEb-18-93hHyFzkH3QKG3a-OD2omEBGHuPVLpUAZXsNBk48GleLkghQxCOd2OBxn3OBI/s320/j%2527s+cartoon+-+Ryan%2527s+spine.jpg" width="318" /></a></div>
<br />Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-31957987740772550432018-01-23T23:34:00.000-05:002018-01-24T13:03:44.343-05:00New political cartoons - the start of "The Infernal" cartoons - also one on Trump's wallAbout Trump and his wall:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wWu3VJ15gyxLhCRkrNXenpR6gRpBj54FoQmffwIGA0m_yF35VwSu110wqqOTmVLbJyE1bCJNq_rieHYrYD_lnFDX6HzgH2qx-riw02GzJzYmxrrZzRGEdSdJVymMSCmBdoWrd8mIRbo/s1600/j%2527s+cartoon+-+the+trump+wall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1044" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wWu3VJ15gyxLhCRkrNXenpR6gRpBj54FoQmffwIGA0m_yF35VwSu110wqqOTmVLbJyE1bCJNq_rieHYrYD_lnFDX6HzgH2qx-riw02GzJzYmxrrZzRGEdSdJVymMSCmBdoWrd8mIRbo/s320/j%2527s+cartoon+-+the+trump+wall.jpg" width="208" /></a></div>
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Inspired by Dante's Inferno, here are the first of a series of political cartoons titled "The Infernal."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvviw1frqI0Ot83UU-f9BdLYK0WNssybqDdpvNgWBIRhY8EqFJ5OQAH7cE9ZNnz8TyzpFgmfP-EceePLzl2BHBUe8G2YTKcTiElmpY-O8JYy6SGos3pIVEJOXOyLzFtGCFTZYI71_6Zjk/s1600/j%2527s+cartoon+-+the+infernal+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1484" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvviw1frqI0Ot83UU-f9BdLYK0WNssybqDdpvNgWBIRhY8EqFJ5OQAH7cE9ZNnz8TyzpFgmfP-EceePLzl2BHBUe8G2YTKcTiElmpY-O8JYy6SGos3pIVEJOXOyLzFtGCFTZYI71_6Zjk/s320/j%2527s+cartoon+-+the+infernal+1.jpg" width="296" /></a></div>
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<br />Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com16tag:blogger.com,1999:blog-70581229339318332.post-71982558464369480632017-12-28T15:55:00.000-05:002020-05-18T14:36:37.314-04:00Another political cartoon from J. A.! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQMT8oxu_uR7cJ32U1X1hQL4MvZCLobHCukqpfnHHdB4F0A0vCth-D05co-a2vkML9O__3mPAq4RGYBA6f6WV3iHBDp0fmmik65GEI09Ix6se4-b9y0G0bFM2OCzhn3uDvoqDVKAp1pM/s1600/1+J%2527s+cartoon+stable+genius.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQMT8oxu_uR7cJ32U1X1hQL4MvZCLobHCukqpfnHHdB4F0A0vCth-D05co-a2vkML9O__3mPAq4RGYBA6f6WV3iHBDp0fmmik65GEI09Ix6se4-b9y0G0bFM2OCzhn3uDvoqDVKAp1pM/s320/1+J%2527s+cartoon+stable+genius.jpg" width="320" /></a></div>
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<br />Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-8277345480472610662017-11-09T22:18:00.001-05:002020-05-18T14:39:21.862-04:00Arax political cartoon about Election day 2018A new political cartoon from J:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOpjn_uQlVHHEiI_zuGREaAcaE9qbKfucJAUIQElODeVCNfCjxyGWjHsS_tn43IbFJNgXpur2QIBrGvwmWxEmHXC9NzIir72Lubk1ULqdlg0qX2m24qMSF_7Bl_AUVMaq1z2PnU1jEy8/s1600/diet+coke.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOpjn_uQlVHHEiI_zuGREaAcaE9qbKfucJAUIQElODeVCNfCjxyGWjHsS_tn43IbFJNgXpur2QIBrGvwmWxEmHXC9NzIir72Lubk1ULqdlg0qX2m24qMSF_7Bl_AUVMaq1z2PnU1jEy8/s320/diet+coke.png" width="320" /></a></div>
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Why not bleach?</div>
Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-13901632345690031402017-07-20T10:15:00.002-04:002018-07-18T22:26:12.350-04:00<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<h2>
<span class="m_-1451467551057101251s1">Dutch Baby(Dutch Pancake)</span></h2>
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<span class="m_-1451467551057101251s1">Hello. I am Liam, the grandson... And it's story time. Once upon a time, a child and his grandma made a Dutch baby for his little sister and cousin. The cousin loved it and asked for the recipe. And here I am... Talking about it.</span></div>
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<span class="m_-1451467551057101251s1"><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span>Liam</span></div>
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<span class="m_-1451467551057101251s1">This pancake can have syrup on top or powdered sugar... Or both.</span></div>
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<span class="m_-1451467551057101251s1">Recipe Time!</span></div>
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<span class="m_-1451467551057101251s1">Ingredients</span></div>
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<span class="m_-1451467551057101251s1">2 Tablespoons butter,softened</span></div>
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<span class="m_-1451467551057101251s1">2 eggs, large</span></div>
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<span class="m_-1451467551057101251s1">1/2 cup all purpose flour</span><br />
<span class="m_-1451467551057101251s1">1/2 cup of milk</span></div>
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<span class="m_-1451467551057101251s1">Pinch of salt</span></div>
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<span class="m_-1451467551057101251s1">1.Heat oven to 400 degrees. <span class="m_-1451467551057101251Apple-converted-space"> </span></span></div>
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<span class="m_-1451467551057101251s1">2.Spread butter on bottom and sides of a 9" pie plate</span></div>
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<span class="m_-1451467551057101251s1">3.Put eggs in medium bowl, beat with wire whisk or handheld egg beater.</span></div>
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<span class="m_-1451467551057101251s1">4.Beat in flour, milk, and salt. Gently mix, Avoid overbeating<span class="m_-1451467551057101251Apple-converted-space"> </span>so pancake will puff.</span></div>
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<span class="m_-1451467551057101251s1">5.Pour batter into buttered pie plate</span></div>
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<span class="m_-1451467551057101251s1">6.Bake 25-30 minutes. Pancake is done when puffy and deep golden brown.<span class="m_-1451467551057101251Apple-converted-space"> </span></span></div>
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<span class="m_-1451467551057101251s1">7.Serve immediately sprinkle with powdered sugar or syrup. Or both. Dutch Baby <span class="m_-1451467551057101251Apple-tab-span"></span><span class="m_-1451467551057101251Apple-tab-span"></span>can also be sprinkled with fresh lemon juice or topped with fruit.</span></div>
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<span class="m_-1451467551057101251s1">Note: Dutch Baby doesn't stay puffy but it still tastes good.</span></div>
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Anonymoushttp://www.blogger.com/profile/14594595150920317805noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-85517699586502514342016-10-13T23:49:00.000-04:002016-10-13T23:49:36.470-04:00More political cartoons from ArtemisThere are several more political cartoons from Artemis at https://www.facebook.com/Artemispoliticalcartoons/Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-71948964038697433732016-07-17T22:27:00.000-04:002016-07-18T15:01:58.495-04:00Papa's Caesar Salad<br />
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<span class="s1">Papa's Caesar Salad (added recipes - and political cartoons - are forthcoming):</span></div>
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<span class="s1"> <span class="Apple-converted-space"> </span>This version of Caesar salad is a big hit and is often requested at pot lucks. Papa generally doubles the recipe for such occasions.</span></div>
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<span class="s1">Ingredients : 1/2 large head of romaine lettuce, 1/4 baguette or crusty Italian bread, olive oil(extra virgin), 2 fresh garlic cloves, fresh lemon, salt, mayo (we use either Hellman's or our homemade <span class="Apple-converted-space"> </span>vegan mayo - recipe for vegan mayo at end of this recipe), </span><span style="font-size: 12pt;">Parmesan cheese, and a</span><span style="font-size: 12pt;">vocado (optional ) </span> </div>
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<span class="s1">Procedure</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>1. Prepare croutons: cut bread into 1/2 inch pieces, crust and all. You will have about 1 1/2 to 2 cups bread. <span class="Apple-converted-space"> </span>In a skillet warm 1 tablespoon olive oil, add one clove garlic (either minced or crushed ). As soon as garlic begins to color, add the croutons. Mix around until croutons are mixed in with the garlic and oil. Place in preheated 375 degree oven and bake until toasty, 10-15 minutes. <span class="Apple-converted-space"> </span>Let cool.</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>2. Thoroughly rinse 1/2 head of large romaine lettuce. <span class="Apple-converted-space"> </span>Spin or towel dry. <span class="Apple-converted-space"> </span>Tear into medium pieces into salad bowl.</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>3. Dressing : whisk together 2 tablespoons olive oil, juice of one fresh lemon, with </span><span style="font-size: 12pt;">1/2 teaspoon salt (and optionally a half teaspoon of wine vinegar); then whisk in 2 tablespoon of mayo.</span> (You can substitute <span style="font-size: 12pt;">the vegan homemade mayo</span> <span style="font-size: 12pt;">which will be in a recipe following this one).</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>4. Grate <span class="Apple-converted-space"> </span>1/4 cup parmesan cheese,medium size on grater (i.e. not too fine).</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>5.Avocado-this is optional, but not to papa, who uses about <a href="https://outlook.office.com/owa/?realm=csuohio.edu&exsvurl=1&ll-cc=1033&modurl=0"><span class="s2">1/2</span></a> of an avocado, sliced <span class="Apple-converted-space"> </span>into pieces, and puts the pieces directly into the dressing until he is ready to serve.</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>6. To serve: Toss salad with the dressing (and avacado, if using), then toss with the croutons and Parmesan cheese. <span class="Apple-converted-space"> </span>Eat soon after tossing.</span><br />
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<span style="font-size: 12pt;">Homemade Vegan Mayo</span><br />
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<span class="s1"> <span class="Apple-converted-space"> </span>I had stopped making mayo for the same reason I don't use raw eggs in my chocolate mousse-the possibility of salmonella et al. <span class="Apple-converted-space"> </span>So when I discovered a healthy alternative, made with the liquid of canned garbanzo beans, I tried it, loved it, and nobody could tell the difference between this mayo and my usual <span class="Apple-converted-space"> </span>brand Hellman's(which I believe is still called "Best Foods" in the western United States.)</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>Only one problem: an immersion blender is needed for this recipe.</span></div>
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<span class="s1">Vegan Mayo</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>15 oz. can of garbanzos(chickpeas)</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>1 Tablespoon fresh lemon juice</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>1/2 teas salt, preferably sea salt</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>1 teaspoon Dijon mustard</span></div>
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<span class="s1"><span class="Apple-tab-span"></span>3/4 cup vegetable oil (I generally use safflower oil)</span></div>
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<li class="li1"><span class="s1">Reserve the liquid from the drained chickpeas. <span class="Apple-converted-space"> </span>The chickpeas you can save for another use such as salads <span class="Apple-converted-space"> </span>or hummus.</span></li>
<li class="li1"><span class="s1">Measure 1/4 cup of this liquid into your immersion blender container. <span class="Apple-converted-space"> </span>This liquid is <span class="Apple-converted-space"> </span>called "aquafaba" (Latin words for water and bean). Use a little less liquid if your first batch comes out too thin for your taste.</span></li>
<li class="li1"><span class="s1">Add lemon juice, salt, mustard and mix with immersion blender to combine.</span></li>
<li class="li1"><span class="s1">With blender running, add your oil in a slow,steady stream. <span class="Apple-converted-space"> </span>This process will take four or five minutes to emulsify and thicken.</span></li>
<li class="li1"><span class="s1">I now put my mayo in a glass jar and refrigerate it. <span class="Apple-converted-space"> </span>How long does it last? <span class="Apple-converted-space"> </span>Good question. <span class="Apple-converted-space"> </span>I used a two week old batch yesterday for deviled eggs and it was as good as fresh made. </span></li>
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Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-45144329521631962362016-03-07T21:16:00.000-05:002016-07-13T14:36:34.855-04:00Five Political CartoonsHere are five cartoons by Mama Metafora. About the first, some Sanders supporters were concerned about my presenting Hillary Clinton as President. I'm a staunch believer in the secret ballot and am not here disclosing my preference, but cartoonists are often realistic and I expect her to be the Democratic nominee. Of course, the point of the cartoon is that a Democrat wins the 2016 election.<br />
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<br />Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-61898969661853922272016-02-28T15:02:00.000-05:002016-03-02T09:59:43.121-05:00Choreg, Armenian Easter Bread: Great Anytime<div class="separator" style="clear: both; text-align: center;">
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>I love egg based breads, whether it be Jewish challah, French brioche, tsoureki tou paska (Greek Easter bread), or the Italian pane di Pasqua - all are delicious.<span class="x_Apple-converted-space"> </span>My earliest memories of egg bread go back to earliest childhood and Armenian Choreg, which would be my memories answer to Proust's madeleines, such an iconic memory are these small braided sweetbreads to me.<span class="x_Apple-converted-space"> </span>Of course my mom and aunt made the best Choreg in California - of course.<span class="x_Apple-converted-space"> </span>Though made with yeast, this is a more time-consuming recipe, than it is difficult.<span class="x_Apple-converted-space"> </span>I usually bring the dough to the first rising,<span class="x_Apple-converted-space"> </span>then divide the dough in half, freezing it for future baking.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Choreg</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Ingredients<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">4 cups(plus) unbleached flour (these doughs always need more or less flour <span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>depending on the flour)</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1 cup sugar</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1 teaspoon salt</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1 teaspoon ground mahlab (optional). But I love the flavor of this spice from the<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>kernel of the black cherry stone with its sweet fragrance.<span class="x_Apple-converted-space"> </span>Available at</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>Middle East markets.<span class="x_Apple-converted-space"> </span>Keep in freezer to ensure freshness.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">2/3 cup milk, low fat, 1 or 2 percent is fine.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">8 tablespoons unsalted butter (1 stick)</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">3 large eggs, lightly beaten</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">2 1/2 teaspoons dried yeast (preferably not rapid rise - it's usually the amount in one<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> i</span>ndividual package)</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1/4 cup warm (not hot) water mixed with 1/2 teaspoon </span><span class="x_s2" style="font-family: ".sfuitext-semibold"; font-weight: bold;">sugar</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Note: depending on my energy level I mix my choreg either<span class="x_Apple-converted-space"> </span>by hand(high energy) or for lower energy days, in my mixer (I have a kitchen aid), starting with the paddle attachment then changing to the dough hook after about half of the flour has been added.<span class="x_Apple-converted-space"> </span>Even with the mixer a few minutes of hand kneading with a bit of bench flour is necessary.</span></div>
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<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">In large bowl whisk together flour, sugar, salt, and Mahlab (if using); set aside.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Heat milk in saucepan, then add butter until melted.<span class="x_Apple-converted-space"> </span>Cool to lukewarm.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Proof yeast: in measuring cup mix 1/4 cup warm water with 1/2 teaspoon sugar.<span class="x_Apple-converted-space"> </span>Sprinkle yeast over water.<span class="x_Apple-converted-space"> </span>After a minute or so mix yeast in with fork and set in a warmish place.<span class="x_Apple-converted-space"> </span>Should start rising within several minutes.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Whisk eggs in large bowl.<span class="x_Apple-converted-space"> </span>Add milk-butter mixture.<span class="x_Apple-converted-space"> </span>While mixture is luke warm, add the proofed yeast (sometimes the yeast doesn't rise, so you need to do step 3 again - it's rare, happened only twice in my 55 years of baking).</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Add the flour-sugar mixture about a cup at a time until dough no longer can absorb the flour.<span class="x_Apple-converted-space"> </span>Transfer dough to a lightly floured board and knead adding flour until dough is no longer sticky.<span class="x_Apple-converted-space"> </span>Some judgement needed here, since this dough will not be as dry as most bread doughs lacking butter and eggs.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Place dough in a large buttered bowl, cover with towel, and let rise in a warm place until doubled in bulk, about two hours.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">"Punch " down the dough.<span class="x_Apple-converted-space"> </span>If dough feels too sticky at this point, knead in more flour, a little at a time.<span class="x_Apple-converted-space"> </span>As mentioned above, I immediately freeze half the dough for use in the next three<span class="x_Apple-converted-space"> </span>months. (When ready to use, simply thaw out the dough and proceed as follows).</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">On lightly floured board, pinch off enough dough to make balls approximately </span><span style="font-family: ".sfuitext-regular";">2 1/2 inches in circumference. Roll each ball into rope shape approximately index</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">finger width (about ten inches long).</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">Then make a simple two strand braid (see picture above).</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">Place</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">each braid on parchment lined cookie sheet (the heavier insulated cookie</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">sheets such as cushion-aire, work best since they keep the bottoms from</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> b</span><span style="font-family: ".sfuitext-regular";">rowning too much.)</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">Continue making the braids, placing them a couple of</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">inches apart, they double in size from the yeast action.</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">Repeat using another</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">parchment-lined cookie sheet until the dough is used up. (Any extra dough can</span><span class="x_Apple-converted-space" style="font-family: ".sfuitext-regular";"> </span><span style="font-family: ".sfuitext-regular";">also be covered and refrigerated for a couple of days.) Now follow the next stage for second rising:</span></li>
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<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Cover Choregs with tea towel for second rising.<span class="x_Apple-converted-space"> </span>This usually takes about 45 minutes, so after a half hour of rising time, preheat your oven to 350 degrees.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Mix one egg yolk with a tablespoon of water and gently brush over the raised choregs just before putting cookie sheet in oven. (You can chill second cookie sheet in fridge so it stops rising while first batch bakes.)</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Bake for eight minutes, then turn the cookie sheet around in oven to ensure even baking.<span class="x_Apple-converted-space"> </span>Bake an additional 7 minutes or more until the Choregs are <i>light</i> golden brown.<span class="x_Apple-converted-space"> </span>Bake second cookie sheet in same way.<span class="x_Apple-converted-space"> </span>Let cool for five minutes on sheet, then transfer Choregs to wire rack to cool.<span class="x_Apple-converted-space"> </span>Eat that same day.<span class="x_Apple-converted-space"> </span>Any choreg left over should be frozen, since they are not as wonderful the next day.<span class="x_Apple-converted-space"> </span>Enjoy with tea, coffee, or as bread with a meal.</span></li>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Note: for this type of recipe, or any baking you do, I highly recommend an oven thermometer which can be affordable - some good ones are $10.<span class="x_Apple-converted-space"> </span>My oven was 25 degrees too low, while my former stove was 50 degrees too high.<span class="x_Apple-converted-space"> </span>It happens.</span></div>
<br />Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com1tag:blogger.com,1999:blog-70581229339318332.post-19269987828271966612016-02-27T10:41:00.000-05:002018-09-02T16:21:54.424-04:00Poppy seed "thumbprint" cookies with lemon curd filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2HACPjL5wnQw2kaPv_HttU-IGyVEjqjzy3KT_tSgnCGM31ll46Nb3iiJVSCWaakI-DQd1D5sMpPeZF50tlvmXL5S_QlTOniZtUXMoiuef_HWyV5LBcfFTWurE2cum80qpMGhwbhyMz8/s1600/20160222_103513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2HACPjL5wnQw2kaPv_HttU-IGyVEjqjzy3KT_tSgnCGM31ll46Nb3iiJVSCWaakI-DQd1D5sMpPeZF50tlvmXL5S_QlTOniZtUXMoiuef_HWyV5LBcfFTWurE2cum80qpMGhwbhyMz8/s320/20160222_103513.jpg" width="320" /></a></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>Why Didn't You Make More Cookies ? [see update at the end here - 9/2/18]</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>With any wonderful new recipe there seems to be a story.<span class="x_Apple-converted-space"> </span>This started with two ingredients.<span class="x_Apple-converted-space"> </span>The first were Meyer lemons, plump juicy ones, my oldest (not oldest in age, but oldest in time known) friend Janeen sent me from Chico, California.<span class="x_Apple-converted-space"> </span>The second were poppy seeds I bought on a trip to our local Penzey's (a wonderful spice and herb store).<span class="x_Apple-converted-space"> </span>Magic happened when I combined my favorite thumbprint cookies with the poppy seeds and substituted home made lemon curd for the jam, using the Meyer lemons.<span class="x_Apple-converted-space"> </span>Everywhere I serve these cookies huge raves follow.<span class="x_Apple-converted-space"> </span>The Meyer lemons are long gone but regular lemons work very nicely, though you may need more of them, since they are less juicy.<span class="x_Apple-converted-space"> </span>Perhaps you have an excellent lemon curd that you purchase, and it would probably work well too. I make enough to freeze since these cookies freeze very well.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Thumbprint Cookies</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>Preheat oven to 325 degrees. Ungreased cookie sheets.<span class="x_Apple-converted-space"> </span>Yield: 48 cookies</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">2 cups flour (gently spooned into measuring cup to avoid too tightly packing the flour)</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1/4 teaspoon salt</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1 cup unsalted butter(2 sticks) - bossy tip: nothing but butter for the great taste. Room<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>temperature.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1/2 cup sugar</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1 teaspoon vanilla extract</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1/4 cup poppy seeds (I keep these in the freezer to ensure freshness along with other<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>seeds and nuts).</span></div>
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<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Combine flour and salt in small bowl, I use whisk to mix thoroughly.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Cream butter and sugar<span class="x_Apple-converted-space"> </span>until light and fluffy.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Mix in flour, about 1/2 cup at a time.<span class="x_Apple-converted-space"> </span></span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Gently mix in poppy seeds</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">At this point I usually freeze half the dough unless I need a large batch of cookies.</span></li>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>6. Shape dough into one inch balls, spacing the cookies 2 inches apart on<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>ungreased cookie sheet.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>7. Bake for 5 minutes, remove from oven and make thumbprint in center of each<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> c</span>ookie.<span class="x_Apple-converted-space"> </span>Clever tip: cover regular sized wine cork tightly with foil and use cork to<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>make<span class="x_Apple-converted-space"> </span>"thumbprint".<span class="x_Apple-converted-space"> </span>Rinsed off cork can be used again and again.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>8. Return cookies to oven and bake a total of 15 to 20 minutes, turning cookie sheet</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>around 1/2 way to ensure even baking. When cookies are golden, remove from<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>oven and cool on wire rack. <span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>9. When cookies are completely cooled fill each cookie with lemon curd.<span class="x_Apple-converted-space"> </span>Keep <span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>well wrapped in fridge until serving time.<span class="x_Apple-converted-space"> </span>I do this since the lemon curd contains<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>eggs.<span class="x_Apple-converted-space"> </span>If using jam instead, the cookies can be kept at room temperature.(Papa<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>Metafora<span class="x_Apple-converted-space"> </span>also loves these cookies filled with apricot jam when there is no lemon</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>curd.)</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"></span><br /></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Homemade Lemon Curd</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space"> </span>Basically this is a "Joy of Cooking" recipe, still a bit of a bible for many basic recipes. As mentioned above I was lucky enough to have the wonderfully flavorful and juicy Meyer lemons on hand, a gift from my dear friend, Janeen. Regular lemons will work just fine.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"></span><br /></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">3 large eggs</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1/3 cup sugar</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Lemon zest, grated from one lemon</span></div>
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<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Whisk the above ingredients together in medium sized stainless steel saucepan until light in color. Then,</span><span style="font-family: ".sfuitext-regular";"> Add:</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">1/2 cup fresh lemon juice, strained.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">3/4 stick unsalted butter (6 tablespoons), cut in small pieces.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Place the saucepan over medium heat until the butter is melted.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Then whisk constantly until mixture thickens and simmer gently a few seconds. Longer simmering could curdle the eggs, don't want that!</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Scrape the filling using spatula into medium -mesh sieve placed over a bowl. Let cool, cover and refrigerate until ready to fill cookies.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">When cookies are completely cool fill evenly with the chilled lemon curd.<span class="x_Apple-converted-space"> </span>May need a small metal spatula to even top.</span></li>
<li class="x_li1" style="color: #454545; font-family: '.SF UI Text'; font-stretch: normal; margin: 0px;"><span class="x_s1" style="font-family: ".sfuitext-regular";">Taste one with tea or coffee.<span class="x_Apple-converted-space"> </span>Very yummy! </span></li>
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UPDATE on September 2, 2018: <span class="x_Apple-converted-space" style="font-family: Calibri, Helvetica, sans-serif, EmojiFont, "Apple Color Emoji", "Segoe UI Emoji", NotoColorEmoji, "Segoe UI Symbol", "Android Emoji", EmojiSymbols; font-size: 12pt;"> </span><span style="font-family: Calibri, Helvetica, sans-serif, EmojiFont, "Apple Color Emoji", "Segoe UI Emoji", NotoColorEmoji, "Segoe UI Symbol", "Android Emoji", EmojiSymbols; font-size: 12pt;">Poppy Seed Lemon Squares</span><br />
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<span class="x_s2"><span class="x_Apple-tab-span"></span>I offered to bring cookies to a recent event and my "Why Didn't You Make More<span class="x_Apple-converted-space"> </span></span><span style="font-size: 12pt;">Cookies" we're requested </span>(<span style="font-size: 12pt;">from </span><span class="x_s3" style="font-size: 12pt;"><a class="OWAAutoLink" href="http://mamametafora.com/" id="LPlnk512003" previewremoved="true" style="font-size: 12pt;">mamametafora.com</a> post on </span><span style="font-size: 12pt;"> February 27, 2016)This is the recipe I developed for lemons sent by my dear friend from California - it was a poppy seed thumbprint cookie topped with homemade lemon curd.</span><span class="x_Apple-converted-space" style="font-size: 12pt;"> </span><span style="font-size: 12pt;">I took them to a friend's party and they were gone within minutes. Many guests asked "Why didn't you make more?' Hence the cookie's </span>name.<span class="x_Apple-converted-space" style="font-size: 12pt;"> </span></div>
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<span style="font-size: 12pt;">However, a recent request was denied for lack of time. But not I have co</span><span style="font-size: 12pt;">me up with a quicker and very nice alternative - a variation on classic lemon squares. These were also a big hit. and they are much faster to make.</span></div>
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<span class="x_s2">Crust-preheat oven to 350 degrees F. Place rack in bottom 1/3 of oven, and use an 8-inch square pan, lined with foil.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>8 Tablespoons unsalted butter(one stick) softened</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1/4 cup granulated sugar.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1/8 teaspoon salt<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1 cup all-purpose flour</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1 tablespoon poppy seeds</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1. Melt butter which has been cut in chunks in medium saucepan over medium heat.<span class="x_Apple-converted-space"> </span>Remove from heat and stir in the sugar and salt.<span class="x_Apple-converted-space"> </span>Mix flour with poppy seeds and add to the pan. Mix<span class="x_Apple-converted-space"> </span>a little, just<span class="x_Apple-converted-space"> </span>until the flour is incorporated.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>2. Press the dough evenly over the bottom of the pan, and bake for about 20 minutes or until the crust is lightly browned.</span></div>
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<span class="x_s2">Topping</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1/2 cup<span class="x_Apple-converted-space"> </span>plus 1 Tablespoon granulated sugar</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1 and 1/2 Tablespoons flour</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>2 eggs</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1 teaspoon freshly grated lemon peel</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1/4 cup lemon juice</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>1. While crust is baking, stir the sugar and flour together in a medium bowl until well mixed.</span></div>
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<span class="x_s2">Whisk in the eggs, stir in the lemon juice and zest.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>2. When crust is ready, turn oven down to 300 degrees F. Pour filling over the crust.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>3. Bake about 15 minutes or until topping is puffed at the edges and no longer jiggles in the pan when tapped.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>4. Set on rack to cool completely.<span class="x_Apple-converted-space"> </span>Lifting ends of foil, transfer to cutting board.</span></div>
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<span class="x_s2">Use sharp knife to cut into 16 or 25 squares.<span class="x_Apple-converted-space"> </span>I do the 25 - less calories.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>5. Sieve powdered sugar on the bars just before serving.</span></div>
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<span class="x_s2"><span class="x_Apple-tab-span"></span>The lemon bars may be stored in the refrigerator, airtight, for about 3 days.<span class="x_Apple-converted-space"> </span>I usually freeze the extras. <span class="x_Apple-converted-space"> </span></span></div>
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Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-11742993331441526182016-02-25T17:18:00.000-05:002016-02-28T15:03:49.938-05:00Recipes for Delicious Kufta, bouglur pilaff, and sauteed peppers<div style="background-color: white; color: #454545; font-family: '.sf ui text'; font-stretch: normal;">
<span style="font-family: ".sfuitext-regular"; font-size: 17pt;"> </span><span style="font-family: ".sfuitext-regular"; font-size: 17pt;"> In mid-February, here in Cleveland, the temperature was 11 degrees. <span class="Apple-converted-space"> </span>The wind-chill factor made it minus 11 degrees. <span class="Apple-converted-space"> </span>A good time for comfort food. <span class="Apple-converted-space"> </span>So I made Izmir kufta. <span class="Apple-converted-space"> </span>Izmir, Turkey's third largest city, was known as Smyrna, the Ancient Greek city. </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Mom's Izmir <span class="Apple-converted-space"> </span>kufta was a childhood favorite. <span class="Apple-converted-space"> </span>Served with pilaffe, either bouglur or rice, and green salad it is a great,affordable meal. <span class="Apple-converted-space"> </span>In the early fifties in the Central Valley of California, only a few friends of my parents had swimming pools. (Now pools are everywhere.). Their friends, the Karyians, not only had a pool but a large beach house alongside. <span class="Apple-converted-space"> </span>It was a favorite destination <span class="Apple-converted-space"> </span>in those hot valley days of summer. Not only the pool lured but the excellent food Roxie Karyians prepared. <span class="Apple-converted-space"> </span>She had actually lived in Izmir, so I looked forward to eating her kufta in the beach house. (A good summertime meal too.). I was a child who loved food, often the more exotic, the better. <span class="Apple-converted-space"> </span>So when Roxie passed around the platter of her kufta, <span class="Apple-converted-space"> </span>I took a large helping. </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">These must be wonderful I thought since they were made by a native from Izmir. <span class="Apple-converted-space"> </span>One bite was a huge disappointment. <span class="Apple-converted-space"> </span>It tasted way over spiced, nothing like mom's more subtle approach. <span class="Apple-converted-space"> </span>Took another bite, then left the rest on my plate. <span class="Apple-converted-space"> </span>No one noticed. </span><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Wish I could taste them today, probably would love them now.</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;"> <span class="Apple-converted-space"> </span>I use ground turkey <span class="Apple-converted-space"> </span>or chicken with a little fat instead of the ground lamb or beef that Armenians would have used in my childhood. <span class="Apple-converted-space"> </span>I don't feel the change compromises the dish. <span class="Apple-converted-space"> </span>I use as little red meat as possible, for health reasons.</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Izmir Kufta (also called soutzoukakia in Greek)</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;"> <span class="Apple-converted-space"> </span>Serves 4 to 6</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1 pound ground turkey or chicken</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1 clove garlic, minced</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1/3 cup fresh breadcrumbs (panko works well)</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1 teaspoon ground cumin</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1/8 teaspoon ground allspice </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1/4 teaspoon ground cinnamon </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1 teaspoon salt(kosher preferred)</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1/4 teaspoon Aleppo pepper (optional)</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Freshly ground black pepper, about 3/4 teaspoon </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1 large egg</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1/4 cup finely chopped flat leaf parsley </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Two tablespoons olive oil </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Tomato sauce </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">14.5 ounce can tomatoes,finely diced or crushed by hand</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1/2 teaspoon salt</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Freshly ground black pepper</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">3/4 cup water</span></div>
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<li style="color: #454545; font-family: '.sf ui text'; font-stretch: normal; margin: 0px;"><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Whisk egg lightly. <span class="Apple-converted-space"> </span>Add the rest of the ingredients, except for the olive oil.</span></li>
<li style="color: #454545; font-family: '.sf ui text'; font-stretch: normal; margin: 0px;"><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Mix well, I use my hands.</span></li>
<li style="color: #454545; font-family: '.sf ui text'; font-stretch: normal; margin: 0px;"><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Pat into ovals, shaped like tapered teardrops. <span class="Apple-converted-space"> </span>The recipe should yield 25 to 30 little kuftas.</span></li>
<li style="color: #454545; font-family: '.sf ui text'; font-stretch: normal; margin: 0px;"><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Heat oil in large heavy skillet. <span class="Apple-converted-space"> </span>Sauté half the kuftas at a time. 5 minutes on each side. <span class="Apple-converted-space"> </span>I find them easier to turn over by taking the skillet off the heat for two or three minutes. <span class="Apple-converted-space"> </span>Remove to plate and sauté second batch in the same way. Remove second batch to plate.</span></li>
<li style="color: #454545; font-family: '.sf ui text'; font-stretch: normal; margin: 0px;"><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Deglaze the pan. <span class="Apple-converted-space"> </span>I usually use 1/4 cup water, but chicken broth or white wine works well too.</span></li>
<li style="color: #454545; font-family: '.sf ui text'; font-stretch: normal; margin: 0px;"><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Return all the kuftas to the pan. <span class="Apple-converted-space"> </span>Mix all the tomato sauce ingredients together and add to skillet. </span> </li>
<li style="color: #454545; font-family: '.sf ui text'; font-stretch: normal; margin: 0px;"><span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Bring to slow simmer. <span class="Apple-converted-space"> </span>Cover and simmer gently for about 30 minutes. Check after 15 minutes to see if more water(1/4 to 1/2 cup needs to be added. <span class="Apple-converted-space"> </span>Should be saucy, not dry.</span></li>
</ol>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Delicious with pilaffe, rice or bouglur,or with couscous. <span class="Apple-converted-space"> </span>My favorite is my mom's simple bouglur pilaffe. <span class="Apple-converted-space"> </span>It is whole grain wheat and very healthy.</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Simple bouglur pilaffe: sauté one small finely chopped yellow onion or shallot in a tablespoon of olive oil in smallish saucepan. Add one teaspoon dried mint. <span class="Apple-converted-space"> </span>Can use a tablespoon of finely chopped fresh mint,but still use a half teaspoon dried with the fresh for that certain flavor. Add 3/4 teaspoon salt, freshly ground pepper, and one cup bouglur,coarse or medium (not the fine tabouleh bouglur). <span class="Apple-converted-space"> </span>Mix ingredients together over low heat a minute or so. <span class="Apple-converted-space"> </span>Add two cups water, increase heat and bring to boil. <span class="Apple-converted-space"> </span>Turn heat down to simmer, cover and cook for 20 minutes. <span class="Apple-converted-space"> </span>Fluff with fork and serve with the Izmir kuftas. <span class="Apple-converted-space"> </span>I serve side by side, but kufta on top of pilaffe is an option.</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Quick sauté of peppers</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;"> <span class="Apple-converted-space"> </span>When small sweet peppers are on sale, they are a wonderful addition to the kufta </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">dinner. <span class="Apple-converted-space"> </span>My sister-in-law Josette, an exceptional cook, makes the most wonderful peppers. <span class="Apple-converted-space"> </span>She roasts small curly ones that she can find at California's farmer's markets. <span class="Apple-converted-space"> </span>I can't find those peppers here in the east, so I have to rely on my local super market or Trader Joe's. <span class="Apple-converted-space"> </span>I like spicy, so sometimes I throw in a few jalapeño or Fresno chilies. <span class="Apple-converted-space"> </span>This is quick and easy and can go with so many meals. </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">One pound little peppers, red and yellow</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">A couple of hot peppers-optional </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Two tablespoon olive oil (extra virgin works well)</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Sea salt</span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Aleppo pepper, optional </span></div>
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<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">1.Prepare peppers by washing,cut off tops, and take out seeds and white plup. <span class="Apple-converted-space"> </span>A demitasse spoon works well. <span class="Apple-converted-space"> </span>Dry off peppers on paper towel.</span></div>
<div style="background-color: white; color: #454545; font-family: '.sf ui text'; font-stretch: normal;">
<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">2.Heat oil in large skillet over medium high heat. <span class="Apple-converted-space"> </span>Add peppers carefully so you won't be splattered by the hot oil. <span class="Apple-converted-space"> </span>Sauté ,stirring off an on, for about four minutes. Crispy</span></div>
<div style="background-color: white; color: #454545; font-family: '.sf ui text'; font-stretch: normal;">
<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">Is the desired result.</span></div>
<div style="background-color: white; color: #454545; font-family: '.sf ui text'; font-stretch: normal;">
<span style="font-family: ".sfuitext-regular"; font-size: 17pt;">3.Line a platter with paper towels. <span class="Apple-converted-space"> </span>Transfer the peppers to the platter,using a slotted spoon.sprinkle with sea salt. <span class="Apple-converted-space"> </span>If you like a little heat add some Aleppo pepper. <span class="Apple-converted-space"> </span>Discard the paper towels a serve,hot or room temperature.</span></div>
Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com1tag:blogger.com,1999:blog-70581229339318332.post-75749423136071600722015-12-03T20:07:00.001-05:002021-03-28T23:36:51.460-04:00Art Show of paintings by Jeanette Arax Melnick - here's some images and a Plain Dealer news story about it.<div class="CommentCount" style="clear: none; color: #363636; float: left; font-family: "Helvetica Neue", Helvetica, sans-serif; height: 80px; margin: 37px 10px 0px -85px; width: 72px;">
<a href="http://www.cleveland.com/entertainment/index.ssf/2015/12/beachwood_artist_mixes_armenia.html#comments" style="background-attachment: initial; background-clip: initial; background-image: url(http://www.cleveland.com/static/common/img/sprites/meta-sprite-ext.png); background-origin: initial; background-position: -238px 0px; background-repeat: no-repeat; background-size: initial; color: white; display: block; font-family: "Benton Sans", Arial, sans-serif; font-size: 28px; height: 68px; line-height: 30px; padding: 12px 0px 0px; text-align: center; text-decoration: none;"><span id="echo_comment_count">0</span></a><br />
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<span face=""benton sans" , "arial" , sans-serif" style="color: #222222; font-size: small; line-height: 1.2em;">Here's a link to the YouTube video about the paintings: </span><span face=""benton sans" , "arial" , sans-serif" style="color: #222222; font-size: small;"><span style="line-height: 38.4px;">https://www.youtube.com/watch?v=40YY0m6yyaw .</span></span></h1>
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Beachwood artist explores Armenia, geometry, Sid Vicious and folk art in exhibit</h1>
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Art is always personal. But it goes beyond that in the case of Jeanette Arax Melnick, who will exhibit her works at the Beachwood Branch of the Cuyahoga County Public Library. <em>(John Petkovic/The Plain Dealer)<div id="social_top-reaction0_tweet1449191020579" style="background: none; border-radius: 0px; border: none; float: none; margin: 0px; min-width: 55px; padding: 0px; width: auto;"><br /></div><div id="social_top-reaction0_tweet1449191020579" style="background: none; border-radius: 0px; border: none; float: none; margin: 0px; min-width: 55px; padding: 0px; width: auto;"><br /></div><div id="social_top-reaction0_tweet1449191020579" style="background: none; border-radius: 0px; border: none; float: none; margin: 0px; min-width: 55px; padding: 0px; width: auto;"><br /></div><div id="social_top-reaction0_tweet1449191020579" style="background: none; border-radius: 0px; border: none; float: none; margin: 0px; min-width: 55px; padding: 0px; width: auto;"><br /></div><div id="social_top-reaction0_tweet1449191020579" style="background: none; border-radius: 0px; border: none; float: none; margin: 0px; min-width: 55px; padding: 0px; width: auto;"><br /></div><div id="social_top-reaction0_tweet1449191020579" style="background: none; border-radius: 0px; border: none; float: none; margin: 0px; min-width: 55px; padding: 0px; width: auto;"><br /></div></em></div>
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on December 03, 2015 at 2:15 PM, updated <span class="updated" title="2015-12-03T19:35:19Z">December 03, 2015 at 2:35 PM</span></div>
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Email</div>
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<div style="margin-bottom: 1.067em;">
CLEVELAND, Ohio -- Art is always personal. But it goes beyond that in the case of Jeanette Arax Melnick.</div>
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Yes, there is a personal side in works by the Beachwood artist, who will exhibit her paintings at the Beachwood Branch of the Cuyahoga County Public Library during the month of December.</div>
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(The show opens at 2 p.m. Sunday at the library, 25501 Shaker Blvd, Cleveland. For more info, go to <a href="http://cuyahogalibrary.org/Branches/Beachwood.aspx" style="border-bottom-color: rgb(185, 225, 255); border-bottom-style: solid; border-bottom-width: 2px; border-bottom: 2px solid rgb(185, 225, 255); color: #0088ee; text-decoration: none;">cuyahogalibrary.org/Branches/Beachwood.aspx</a> or call 216-831-6868.)</div>
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You can see it in "The Quince Tree," a work that was inspired by a photo of her and her father, taken when she was a little girl, in 1946. The photo is in the work itself, along with photos of her grandchildren, children and husband.</div>
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But her relationship with the world is as much spatial one – in which she absorbs aspects of it through the senses or through patterns rather than just the heart or mind.</div>
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"Sometimes I just look at the world and see all these geometric shapes and I see aspects of my paintings in them," says Arax Melnick. "Like right now I'm sitting in a room looking at pillows or I could be looking at an oriental carpet and finding interesting patterns."</div>
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There is little pattern when it comes to divining the Fresno, Ca. native's style – which shoehorns folk art and "museum type art," as she likes to say.</div>
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"Art was always my companion and I never sought out to follow a particular style or painter," she says. "I started to study painting at (University of California, Berkley), but I switched to history because I realized that I wanted to be my own painter."</div>
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She delved into medieval history, along with the "flatness" found in its art. She has created in the shadows of a family history that extends back to the Armenian genocide of 1915 – which led to her family settling in California.</div>
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"Armenian history is very complicated, especially with Turkey denying the genocide of 1.5 million Armenians," says Arax Melnick, whose husband Daniel Melnick recently released <a href="http://www.cleveland.com/entertainment/index.ssf/2015/10/cleveland_author_honors_armeni.html" style="border-bottom-color: rgb(185, 225, 255); border-bottom-style: solid; border-bottom-width: 2px; border-bottom: 2px solid rgb(185, 225, 255); color: #0088ee; text-decoration: none;">a novel that honors the memory of the genocide</a>. "And yet that complication has given me a feeling for the suffering of all mankind."</div>
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"As a child, I was inspired looking at old Armenian manuscripts and seeing these people with big brown eyes and soulful looks," she adds. "They look like they've suffered and yet survive and go on."</div>
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Sid Vicious -- the English punk from a much later time, 1970s London – captivated her in a very different way.</div>
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<span class="adv-photo-large" style="background: rgb(255, 255, 255); display: block; float: right; margin: 5px 0px 15px; max-width: 380px;"><a class="full-size-popup" href="http://media.cleveland.com/ent_impact_home/photo/zz-art-2-lowresjpg-c8111fd375f7eeb7.jpg" style="border-bottom-color: rgb(185, 225, 255); border-bottom-style: solid; border-bottom-width: 2px; border-bottom: 2px solid rgb(185, 225, 255); color: #0088ee; cursor: zoom-in; text-decoration: none;" target="_blank"><img alt="zz art 2 lowres.jpg" class="lazy adv-photo" data-original="http://media.cleveland.com/ent_impact_home/photo/19317714-large.jpg" data-position="article-large" src="http://image.cleveland.com/home/cleve-media/width380/img/ent_impact_home/photo/19317714-large.jpg" style="border: none; display: block; height: auto; max-width: 100%; vertical-align: middle;" /></a><span class="photo-data" style="display: block; font-size: 10px; line-height: 1.4em; margin-top: -2px; padding-top: 5px;"><span class="caption" style="clear: both; color: #666666; display: block; font-size: 12px; line-height: 13px; margin: 0px 0px 10px;">"Sid Vicious," one of works by Jeanette Arax Melnick that will be on display at the Beachwood Branch of the Cuyahoga County Public Library.</span><span class="byline" style="color: #666666; display: block; float: right; font-style: italic; line-height: 13px; margin-bottom: 7px; text-align: right; width: 223.188px;">John Petkovic/The Plain Dealer</span></span></span> </div>
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"I never listened to his music, though I know Aaron and Lennie have," says Arax Melnick, referring to her sons, co-founders of legendary<a href="https://en.wikipedia.org/wiki/Integrity_(band)" style="border-bottom-color: rgb(185, 225, 255); border-bottom-style: solid; border-bottom-width: 2px; border-bottom: 2px solid rgb(185, 225, 255); color: #0088ee; text-decoration: none;">Cleveland hardcore band Integrity</a>. "I just loved his face and the zippers."</div>
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For years, the painting hung at the old Arabica on Coventry. Arax Melnick received a number of offers for it, but chose to hold onto it.</div>
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"It's hard to give up on that Sid Vicious," she says. "I've never looked at the money side of it."</div>
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It's all matter of perspective, even when it comes to art.</div>
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"I tend to avoid perspective and I think it's given my work a certain character," she says. "I'll have a table that looks like it's floating and could see it as an illusion, but to me it's just how I see it and see the world. So I guess you could say the world is an illusion, too."</div>
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Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-73878564608711380682015-11-10T14:17:00.003-05:002015-11-10T14:17:53.269-05:00Mustard Chicken and Sweet Potato Fries<br />
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">Quick meal for family and friends</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>Oh dear, friends coming for lunch on the same day an appraiser comes to look over our condo. <span class="Apple-converted-space"> </span>Straightening up and cooking at the same time. <span class="Apple-converted-space"> </span>Out go my plans for a fancy lunch, in comes an old standby which we also have at dinner. It's quick,easy, and perfect with a green salad and bread. <span class="Apple-converted-space"> </span>Mustard chicken, which I greatly simplified from an old Julia Child's recipe - and oven sweet potato fries.</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">Mustard Chicken</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>A whole chicken cut up in parts, or 6 chicken thighs, or 6 chicken breasts, or a </span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>combination of favorites (skin or without, as you prefer)</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>1 cup Dijon mustard mixed with 2 tablespoons water</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>I cup bread crumbs(we like fresh <span class="Apple-converted-space"> </span>breadcrumbs so I simply toast some wheat bread and </span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>process it or grate it to crumbs)</span></div>
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<li style="color: #454545; font-family: '.SF UI Text'; font-size: 17px; font-stretch: normal; margin: 0px;"><span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">Lightly salt and pepper your chicken</span></li>
<li style="color: #454545; font-family: '.SF UI Text'; font-size: 17px; font-stretch: normal; margin: 0px;"><span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">Place in metal baking sheet ( lining with foil makes it easier for cleanup.</span></li>
<li style="color: #454545; font-family: '.SF UI Text'; font-size: 17px; font-stretch: normal; margin: 0px;"><span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">Place chicken pieces upside down in pan. <span class="Apple-converted-space"> </span>Put half the mustard over the pieces. Turn pieces over and cover with the remaining mustard.</span></li>
<li style="color: #454545; font-family: '.SF UI Text'; font-size: 17px; font-stretch: normal; margin: 0px;"><span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">Sprinkle the bread crumbs all over the chicken.</span></li>
<li style="color: #454545; font-family: '.SF UI Text'; font-size: 17px; font-stretch: normal; margin: 0px;"><span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">Bake in preheated 400 degree oven for about 35 minutes. </span></li>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>Yum</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">Oven roasted Sweet Potatoes Fries</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>4 medium sweet potatoes</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>3 tablespoons olive oil</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>Salt, pepper, and 1/2 teaspoon Rosemary dried ( Rosemary optional; a bit of </span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>cayenne if desired)</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">1.Peel and cut potatoes lengthwise, <a href="https://outlook.office365.com/owa/?realm=csuohio.edu" id="LPlnk770786"><span style="color: #e4af0a; font-size: 17pt;">1/4 to 1/2</span></a> inch thick pieces.</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">2.Put the potatoes on parchment lined rimmed cookie sheet (can omit parchment).</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;">3.Drizzle with olive oil, then I mix with my hands. Best to have one layer of potatoes.</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>Season with salt and pepper to taste, adding rosemary and cayenne, if desired.</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>4.Bake in 425 degree oven for 25 to 30 minutes, until fork tender.</span></div>
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<span style="font-family: '.SFUIText-Regular'; font-size: 17pt;"> <span class="Apple-converted-space"> </span>Very yummy, even for people who don't ordinarily like sweet potatoes (which are often sold as yams at the food market).</span></div>
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Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-25985128938290927912015-10-12T14:31:00.000-04:002015-10-21T22:39:03.147-04:00Balti Chicken Curry and Roasted Apple Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"><b><br /></b></span>
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"><b>Balti Chicken Curry</b></span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> A couple of months ago, I cooked my first Balti curry. So delicious, but the recipe was quite elaborate, toasting and grinding many spices. I simplified the recipe and it was delicious as well, perhaps as delicious as the more elaborate version.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> Balti curry is simply a curry type stew that is wonderful served over a bed of steamed basmati rice. Balti curry may have originated in a region called Balitistan in northern Pakistan and spread to England where it is very popular. Or it may have been invented in Birmingham, England.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> Balti curry is named after the steel pot in which it is cooked. I prefer to use a large stainless or cast iron frying pan with lid.</span><br />
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<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">Chicken Balti Curry</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">2 tablespoons vegetable oil (olive oil not so good here. I usually use canola.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">6 chicken thighs with bone(I used the skin, but skinless is fine. Also can </span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> use half breasts instead of all thighs</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">3 Tablespoons curry powder (I used Penzey's "Balti" seasoning with excellent </span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> results. Divided use, one tablespoon for the chicken, the other 2 when you </span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> add the rest of the ingredients</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">1 teaspoon salt, sea or Kosher salt</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">Freshly ground pepper, up to 1 teaspoon</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">1 medium onion or shallot</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">2 cloves garlic, minced</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">1 can diced tomatoes,14 to 15 ounce can</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">2 cups garbanzo beans, drained</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">1 medium sweet potato, peeled and cut into 1 inch cube</span><br />
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<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">1 cup fresh cilantro , minced as garnish ( chopped fresh Italian parsley may</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> be substituted for those who dislike cilantro and feel it has a soapy taste.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> I love cilantro now, but must admit my first encounter with it in my youth </span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> was unenthusiastic) .</span><br />
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<br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;" />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">1. Sprinkle both sides of the chicken with the curry powder (or Balti seasoning). Let sit for 30 minutes.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">2. Brown chicken in frying pan over medium heat, ten minutes each side. Remove most of the oil in the pan, leaving enough to sauté the onions( or shallots ) . Add the garlic after five minutes and sauté another three minutes. </span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">Deglaze the pan with a cup of water .</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">3. Return the chicken to the pan, then all the rest of the ingredients, except for the sweet potato and cilantro.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">4. Add enough water to mostly cover the chicken. Bring to boil, then turn down to simmer, cover and simmer for 20 minutes. Then add the sweet potatoes, cover, and simmer again for another 20 or 25 minutes, until the sweet potatoes are fork tender. Transfer to serving bowl, sprinkle with chopped cilantro. Serve over rice. Basmati works beautifully with the Balti curry.</span><br />
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Roasted Apple Sauce<br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> One of Papa's dishes. A sort of apple pie without the crust or guilt, if you are so inclined. Need I say, gluten free?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwc0Odby_SIMG26y5-n2EV1gVcwPGxaHgNQlf1hZRewX91hq5SBk4Gy1QMKw4OEWbQ67F9jTwbAE2QYdQ1j4l4TxAgVa4HV7Pwwvv1TgkneT2jvOJzMnL204XEe5VtwtIB9fJwUuJWsI/s1600/20151012_180251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwc0Odby_SIMG26y5-n2EV1gVcwPGxaHgNQlf1hZRewX91hq5SBk4Gy1QMKw4OEWbQ67F9jTwbAE2QYdQ1j4l4TxAgVa4HV7Pwwvv1TgkneT2jvOJzMnL204XEe5VtwtIB9fJwUuJWsI/s320/20151012_180251.jpg" width="320" /></a></div>
<b>Recipe for Roasted Apple Sauce</b><br />
<br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;" />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">3 pounds apples ( variety of crisp good eating apples works well, such as </span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;"> Golden Delicious, Jonagolds, Pippins, or Galas)</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">Pitch of salt (do not omit, seems to make a difference .</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">Up to a Tablespoon of sugar, if needed</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">1 tablespoon unsalted butter </span><br />
<br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;" />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">1. Cut the apples into quarters after peeling and coring them.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">2. If apples are quite sweet, no sugar is needed. Toss the apples with the pinch of salt.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">3.Spread the apples in a shallow baking dish, trying for a single layer.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">4. Dot with small pieces of butter.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">5.Cover with aluminum foil tightly. </span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">6. Bake in oven (preheated to 375 degrees) until apples begin to soften, approximately 20 to 30 minutes.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">7. Remove foil (careful it can be steamy),turn oven heat up to 500 degrees and return pan to oven, uncovered. Bake for another 10 or 15 minutes until apples have dried out and have a bit of color. </span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">8.Put apples in a bowl,can stir them a bit to make a bit of a chunky mash. May also add a bit more sugar if desired.</span><br />
<br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;" />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333px;">Note: today papa made the dish for a friend who cannot eat sugar, so he left it out completely. It was delicious hot. Yummy warm too.</span>Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-68820217200843572832015-08-02T14:01:00.000-04:002015-08-02T14:01:25.973-04:00Armenian leeks and rice<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Enjoying the summer bounty with ease </span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Long time no see. But this summer has been a great time for the easy, healthy dishes we so love. This dish is great with fish or grilled meets. A great side dish and fast too. I was reminded of how yummy this recipe is last week when our son called me for the recipe, remembering from summers with grandma in california.</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;"> Enjoy, mama metafora</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Mom's Armenian leeks and rice</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;"> A great summer side to eat at room temperature or cold</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;"> Prep time:10 minutes cooking time:20minutes. </span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Ingredients </span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">2 tablespoons olive oil</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">I medium leek</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">1/2 cup rice (I used basmati )</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">3/4 cup diced tomatoes -canned fine, though August tomatoes are wonderful</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Salt and pepper to taste (3/4 teas. Salt. Aleppo or other hottish pepper if </span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;"> desired.</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">I cup water</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Fresh squeezed lemon, to your taste. Optional</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;"> </span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Method</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Rinse leek, then cut in 1/4 inch slices . When reaching the green part cut a bit wider and use only about half of green, up to what looks really edible.</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Put in bowl and soak in cold water , changing water until all sand is out.(in recent years leeks seem to be less full of dirt or sand) . Strain and pat dry with paper towels or spin in salad spinner.</span><br style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;" /><span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;">Warm medium large frying pan( with lid), add olive oil and leeks. Sauté for about five minutes . Add rice and sauté a few minutes more, stirring a few times. Add chopped tomatoes, water, and seasonings. Bring to boil. Turn down heat to medium-low, cover and cook for about 20 minutes. Serve at room temperature or chilled. Some fresh squeezed lemon juice, about 1/2 of a lemon, gives it that Armenian touch.</span><br />
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uQT7amd7CYsECYtVqo-Q7HkZlu6PDpYlNLAR5pnTMOeymzu6mj87JpcCWkO_hLdZfYUv31v7gkiAnyFKSWFy08NA3d9z7uVnGM-JqYi_l5iPdbUja3HUXkd2aX_7nrgy0AgAEePhIs4/s1600/20150802_101824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uQT7amd7CYsECYtVqo-Q7HkZlu6PDpYlNLAR5pnTMOeymzu6mj87JpcCWkO_hLdZfYUv31v7gkiAnyFKSWFy08NA3d9z7uVnGM-JqYi_l5iPdbUja3HUXkd2aX_7nrgy0AgAEePhIs4/s320/20150802_101824.jpg" width="246" /></a></div>
<span style="background-color: white; color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif; font-size: 13.3333330154419px;"><br /></span>Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-34124904338955379012014-12-03T09:23:00.000-05:002014-12-03T09:26:14.925-05:00Paper (chain) Christmas Tree<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPx7nz02Y4Wq-40rwj3kb1hJVyiP7btzN7te1YlsLTQ5kq2SIi6MCoMU77KvXzzQVSIEqd4FhB8ngqWFRKgJAs-jvwYYJipn1XxJGPJjaHsV7V7yD2yLZd5h1fDf9PMUY_L8SVo5GGkMU/s1600/Pinterest+photo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPx7nz02Y4Wq-40rwj3kb1hJVyiP7btzN7te1YlsLTQ5kq2SIi6MCoMU77KvXzzQVSIEqd4FhB8ngqWFRKgJAs-jvwYYJipn1XxJGPJjaHsV7V7yD2yLZd5h1fDf9PMUY_L8SVo5GGkMU/s1600/Pinterest+photo+2.jpg" height="320" width="235" /></a></div>
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif";">Paper(-chain) Christmas tree: </span></b><span style="font-family: "Times New Roman","serif";">I was in a paper-chain making
mood, so I looked on Pinterest, which I found has its own paper-chain section.
Many fine possibilities appeared, but then I saw a most wonderful Christmas
tree: “Must make one,” I decided. But it was not so simple at first. I went to
the artist’s website and saw that the directions were in French without
translations. It took me awhile to read it, enough time to realize that I
needed to simplify it a bit. And in the meantime, my “pin” of the Christmas
tree was repined many times, which surprised me and spurred me to offer the
following simplified version of a paper-chain Christmas tree, made of
individual paper rolls, so it is a simple version of a paper-chain. Here it is:<o:p></o:p></span></div>
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</v:imagedata></v:shape></span><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">The
first simplification involved the cardboard used in the original version; box
cardboard was hard to cut and a source for the kind shown was needed. So I went
to my COLLECTION OF LARGE PAPER BAGS from the grocery store (proudly recycling
here). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Next, I
gently pulled off the handles and cut off the bottoms of the bag so that it
measured about 12 inches tall. I flattened the bag and cut it into strips about
1 and 1/4 inches wide. The strips are then wound around a pencil, with the
wrong (printed) side facing you; wind firmly around the pencil, turning and
turning the rolled strip toward yourself, and then gently pulling the roll off
the pencil. I placed each roll in empty pill boxes (see photo), or you can use
regular paper clips, in order to help retain shape. An hour or more later, you
can begin your tree.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-no-proof: yes;"><v:shape id="Picture_x0020_2" o:spid="_x0000_i1026" style="height: 132.75pt; mso-wrap-style: square; visibility: visible; width: 162pt;" type="#_x0000_t75">
<v:imagedata o:title="" src="file:///C:\Users\DXM140\AppData\Local\Temp\msohtmlclip1\01\clip_image002.jpg">
</v:imagedata></v:shape></span><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">You can
make a tree-shaped cardboard triangle covered in red paper, approximately 19
inches high and with the base about 20 inches. Or you can outline that tree
shape on a rectangular piece of cardboard, about 22 inches wide by 30 inches
tall (you might have to duct tape pieces of a box together), and cover it by
gluing on red wrapping paper. Begin by placing the 18 rolls in a straight
horizontal line along the bottom of the tree shape and then by stapling each
roll at the top about a quarter of an inch down (with an opened stapler); the
roll then curves down against the covered cardboard base and circle out and
back up toward the stapled top. Continue working each row across, diminishing a
roll or 2 in each row, until the top is reached with one middle roll.
Alternatively, by the way, I discovered that you can Elmer-glue all of the
rolls instead of stapling them.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">The
STARS: Attach one at top and a few on tree, using glue or double-stick tape or
stapler. I prefer the less glitzy version, with simple golden bronze card stock
(photo 2), but probably grandkids prefer the glitter card stock version (photo
3). There are so many possibilities, including sprinkling sequins or glitter or
using little lights or small ornaments you may have.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; mso-no-proof: yes;"><v:shape id="Picture_x0020_3" o:spid="_x0000_i1025" style="height: 227.25pt; mso-wrap-style: square; visibility: visible; width: 170.25pt;" type="#_x0000_t75">
<v:imagedata o:title="" src="file:///C:\Users\DXM140\AppData\Local\Temp\msohtmlclip1\01\clip_image003.jpg">
</v:imagedata></v:shape></span><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">The
BAGS: The ones I used were from my local supermarkets and Trader Joe’s. I
noticed they were slightly different shades of bag brown, and I loved the
effect, using them just as they came up in an eclectic mix. If you prefer the
same colon, use only one source of bags.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">More
variations: any colors of cardstock, fabric stiffened with Modpodge, an all-white
tree with a little glitter, which would be amazing. I also want to try to
rubber stamp images on paper before cutting. Also children (of all ages) can
paint designs with water color, poster paints, etc., with the strips.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">I hope
you have as much fun with your tree as I did. I worked on and off over a period
of three or four days, cutting up a couple of bags at a time, rolling, etc.</span></div>
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<o:p></o:p>Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com1tag:blogger.com,1999:blog-70581229339318332.post-66551536433925378362013-12-21T22:40:00.000-05:002013-12-21T22:40:01.947-05:00Armenian Rice PilafArmenian Rice Pilaf<br />
<br />
3 Tablespoons sweet butter<br />
1/2 cup broken-up vermicelli (coil fideo or angel hair pasta)<br />
1 cup long grain white rice (I like to use Basmati Rice)<br />
2 cups chicken broth (measure can of low sodium broth then add water to the 2 cup mark)<br />
1/2 teaspoon salt and freshly ground black pepper to taste<br />
<br />
Heat butter in heavy saucepan over medium heat until melted. Add the vermicelli and continue stirring well until the pasta turns golden, about 2 minutes (carefully watch - it can get too brown). Add rice and continue stirring until well coated and translucent, about 2 more minutes.<br />
Add broth and salt, and bring to boil. Decrease heat to low/simmer, cover, and simmer without lifting lid for 20 minutes, until the rice is cooked through.<br />
Sprinkle black pepper over rice, mix in with fork. Cover again and set aside to steam dry for ten or fifteen minutes.<br />
When ready to eat, gently reheat; use two forks to fluff up rice. Serve right away.<br />
Yummy with any meat or just with salad. A classic Armenian pilaf!Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0tag:blogger.com,1999:blog-70581229339318332.post-70202419356492477742013-02-01T22:07:00.000-05:002013-02-01T22:07:08.547-05:00Carrot Soup
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Carrot Soup</b></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
Even the “I hate vegetables” five year old might enjoy
this soup. It’s a favorite light dinner here, with some good bread and cheese,
or a wonderful first course for a good dinner.</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
Ingredients:</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
2 tablespoons olive oil (or butter)</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
1 onion – coarsely chopped</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
1 jalapeno, seeded, cored, and minced (optional)</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
1 ½ pounds (approximately 3 cups) peeled and sliced
carrots (see note)</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
1 small sprig of fresh thyme, or ½ teaspoon dried thyme</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
Salt to taste (I use ¾ teaspoon)</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
Freshly ground pepper, to taste</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
3 cups chicken broth (again, see note)</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
In a heavy bottomed pot, heat oil, or melt butter, and
over medium-low heat sauté onions for about 5 minutes. Add jalapeno, thyme,
salt, and pepper, and then the carrots. Saute the mixture for 2 to 3 minutes to
bring out the flavors.</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
Add Chicken broth, and bring the soup to boil, then lower
heat to simmer. Cover and cook until the carrots are tender – about 30 minutes.
Let cool a bit and then purée, and adjust seasonings.</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
Notes.</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
1. Jalapenos: you may have noticed that Papa and I
frequently use jalapenos in our savory dishes. Perhaps this comes from our
roots in California, where we grew up enjoying a little heat in our food. Today
I was out of jalapenos, so I used a pinch of ground cayenne. Often I will use
the crushed red peppers you find a pizzarias. This heat is of course optional.</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
2. Parsnips with carrots: I usually add a couple of
parsips to take the place of some of the carrots; they add a wonderful depth of
flavor and sweetness. Both Papa and I grew up parsnipless – it was just not
among our Mediterranean vegetables. But when we lived in England, we had dinner
at a friend’s and roast lamb was served with roasted potatoes, carrots, and
parsnips – and we’ve been fans ever since.</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
3. Chicken broth: When my freezer is out of homemade
chicken broth, I use one 14.5 oz can of chicken broth and add enough water to
make 3 cups liquid (I use the fat-free, MSG-free variety of canned broth).</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
4. Carrots: When they are affordable, we buy carrots with
the tops on them – they are usually sweeter and fresher.</div>
Daniel Melnickhttp://www.blogger.com/profile/17923373315423447198noreply@blogger.com0