How to Mince Garlic

Mincing garlic is way too fucking time consuming and the mincer is a total bitch to clean. Fuck it. Buy pre-minced garlic. It will end up being cheaper which will come in handy since you traded all your food stamps for booze, again.

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Title: How to mince garlic - Tips to crush, chop and dice garlic cloves

http://www.howdini.com/howdini-video-6688126.html

How to mince garlic - Tips to crush, chop and dice garlic cloves

Is there anything worse than biting down on a big hunk of garlic? Here's how to mince garlic properly, as demonstrated by chef Marc Bauer of the world famous French Culinary Institute.

Keywords:
minced garlic
garlic crushed
chopped garlic
garlic cloves minced

Title: How To Mince Garlic

Garlic gives a nice kick to many recipes, and is a very healthy herb. Mince it like a pro with these chef secrets.

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Anger Burger

(image used without permission)

So you probably missed it because you were too busy attempting to hide all your cats after your neighbors finally called animal control on you, but I asked my peoples on twitter and facebook what blogs they might have and what else they read on the interwebs. I got a lot of good responses and one was Anger Burger. Even though her layout is really annoying, this chick knows what the fuck she is talking about and does an excellent job of translating it into words. She does a lot of that Asian crap that I don't even attempt so if you desire a recipe for dog meat wontons head over there. Overall I give her an A- but only because no one deserves an A. Read it.

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Recipe #209: Miso-Egg Drop Soup

This soup, which is yet another original creation, is the best of both worlds. To be honest, I actually created it by accident, but it was a happy accident. :) You see, I was making egg drop soup the other day, and in the midst of cooking, realized that I didn't have any chicken stock or bouillon on hand, (which is the traditional base for this soup). I only had miso paste. So, I added that instead. Et le voilà. A new creation was born: Miso-egg drop soup. :)

When we stop in at our favorite Chinese restaurant for the lunch special, which includes a choice of either egg drop or miso soup as a starter, I can never make up my mind which soup to order. So this recipe takes care of that decision. Now it's possible to have both... simultaneously. :)

Miso-Egg Drop Soup

Ingredients:

1 Tbsp. sesame seed oil
1 c. onion (about 1/4 large onion)
1 1/2 Tbsp. fresh ginger, peeled & finely minced (about 1 1/2" piece)
1/4 c. baby carrots, sliced crosswise into 1/4" thick rounds & then quartered (diced)

6 c. low-sodium organic chicken broth

1 c. water
1 Tbsp. soy sauce

1 Tbsp. cornstarch
1 Tbsp. cold water

1/4 c. dried shiitake mushrooms, broken into 3/4" pieces
1/4 c. strips of dried wakame seaweed, pre-shredded, soaked for a few minutes in boiling hot water, & then drained & halved (or quartered) crosswise into 2-3" strips

1/8 tsp. ground white pepper

2 Tbsp. miso paste with dashi (bonito stock) but without MSG
2 eggs
1 c. silken tofu, diced into 1/2" cubes
1/4 c. scallions (including green stalks), sliced crosswise into 1/4" thick rounds (about 2 large scallions)

Directions: In a large sauce pot, sauté onion, ginger, & carrots in sesame seed oil on low heat until tender, about 5 minutes. Then add chicken broth, 1 c. water, and soy sauce, and bring to a rolling boil. While soup is coming to a boil, add cornstarch to a small, glass (or other heat-proof) custard dish & stir in 1 Tbsp. cold water to make smooth paste, i.e., a slurry. Then slowly incorporate the slurry into the broth, stirring continually until it's dissolved & the soup has become relatively clear. Reduce heat to low & simmer. While soup is simmering, stir in the dried mushrooms & reconstituted seaweed, & season with white pepper. Place miso paste into the same small custard dish you used to make the cornstarch & water slurry. Remove about 1-2 Tbsp. of the soup from its pot and pour over the miso paste, stirring until completely dissolved. Set aside. Beat the eggs together in a separate, medium-sized bowl, using a fork. Gradually add eggs, drizzling a little bit of egg at a time from the fork into the broth while simultaneously & very gently stirring once or twice in the same direction until eggs separate into ribbon-like strips. (Do not overstir or these ribbons will shred into tiny bits.) Remove soup from heat & allow to cool for 5-10 minutes. Then stir in miso mixture, and add tofu & scallions. Serve immediately.

Yield: Serves 4-6.

Chef's Notes: If you can't find miso pasto with dashi and without MSG, just combine the no-MSG miso paste with dashi (bonito) soup stock. :) If you use dashi is in its powdered form (i.e., hon-dashi), be sure to boil it together with water first to make an actual liquid soup stock before adding it to the miso paste. :) You'll only need to make a small amount of dashi (i.e., just a few tablespoons), so follow package instructions to ascertain the proper ratio of hon-dashi to water. Use the same method as described above to melt the miso; wait several minutes before pouring dashi over miso.

There are three main kinds of soybean based miso paste -- red (akamiso), white (shiromiso), or mixed (awase) -- but it doesn't really matter which type you use, just as long as it has dashi in it (or added to it). Dashi adds a unique flavor to the soup, but if you can only find miso paste without dashi, that will have to do.

Important note for vegetarians: Vegetarians, please note that, despite any online articles that you may've read to the contrary, seaweed & dashi actually aren't vegetarian foods. Both contain bits of fish in them. Yep, there's a reason they both have that slight fishy, umami flavor. ;) So, if you didn't realize that before, now you know.

As far as seaweed is concerned, it might appear at first to be a vegetarian product, as it's green & is classified as marine algae. However, it often contains small fish or other sea life that definitely aren't plant-based life forms. And no, sea cucumbers don't count as vegetables either. LOL.

The dashi soup stock found in some miso paste varieties also contains lots of fish-y stuff: kombu (dried kelp), wakame seaweed, niboshi (dried baby sardines), & dried, smoked bonito (skipjack tuna). So unless you're a pescetarian (a fish-eating vegetarian), you'll probably want to avoid eating dashi as well.

A real eye-opener, eh?! You learn something new every day....

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Title: Redneck Beans recipe by the BBQ Pit Boys

Getting tired of the same ol' canned beans? These slow simmered ham hock and beef beans are good eating anytime, anyplace -especially on a cold winters day at the lodge, camp or backyard pit! And they're real easy to do, as shown by the BBQ Pit Boys.

Title: Chicken Marsala Recipe

Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.

This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.

When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.

This is what you'll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you've tried!

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It's a Keeper: Turkey Breast with Mexican Squash

Do you ever think of making turkey breast? I certainly don't. My usual thoughts are chicken, fish, pork, or red meat, but I never really think to make turkey breast. It's certainly not something I crave - until now! This Turkey Breast with Mexican Squash from the May 2008 issue of Every Day with Rachael Ray was a nice change of pace.

I generally only pick recipes that have a side dish with them, mostly because I like to take all the thinking out of it. For some reason, the pressure of deciding what to make as a side dish is too much for me. I know, I have issues. So, when I saw this recipe, with the Mexican Squash on the side, I knew I had to give it a try.

This meal took me about 40 minutes to make, but it could be shorter if you are a fast chopper. Give it a try for a little something different! Here's the recipe with my comments in brackets:

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

1/4 cup chili powder [Definitely ease back on tis if you aren't a fan of spicy food]
1 tablespoon ground cumin
1 1/2 teaspoons salt
8 turkey breast cutlets (about 1 1/4 pounds)
3 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound zucchini, halved and cut crosswise 1/4 inch thick
One 10-ounce package frozen corn kernels, thawed
1 cup drained canned fire-roasted diced tomatoes

1. In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Dust the turkey cutlets on both sides with the spice mixture. [I pretty much caked it on instead of dusting it, but next time I would probably do something in between.]

2. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the zucchini and the remaining ½ teaspoon salt and cook, stirring occasionally, for 4 minutes. Stir in the corn and tomatoes and simmer until the zucchini is tender, about 4 minutes. Cover to keep warm.

3. In another large skillet, heat the remaining 2 tablespoons oil over medium-low heat. Working in batches, add the turkey cutlets and fry until just cooked through, 2 to 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Serve with the Mexican squash.

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Fish Cake Sandwich with Roasted Asparagus and Saffron Aioli

This easy meal is a great go-to when you have a bunch of crappy frozen white fish. Plus everything tastes better in 'cake' form, like muffins. "What the fuck is aioli?" Aioli, dumbass, is a fancy chick word for a glorified mayonnaise. "I like mayo!" I know you do. Let's begin:

Cook your fish according to manufacturer's instructions. When fully cooked flake apart with a fork and put in a large bowl. Do not mush up your fish. Combine with 1 egg, 1 scallion, 2tbl mayo, 2 tbl dijon mustard, a lot of breadcrumbs, a lot of Old Bay, and a few dashes of tabasco. "What the fuck is a scallion? Dammit tell me how many breadcrumbs I should use!" You are feisty this morning. What happened? Wake up alone to your unfulfilling existence? A scallion is a small ass onion that looks like a giant clove of garlic and use like 1/4c breadcrumbs and increase until the fishies stick together.

Put your cakes in the freezer for a minute or two in order to firm them up. Fry over medium heat for about two minutes per side. "These look more like fish burgers rather than fish cakes." Don't fucking play semantics with me because you WILL get burned asshole. Call them whatever the fuck you want. I don't give a shit.

For the aioli pour 1/4c red wine vinegar into a small saucepan and add 1tbl honey and a pinch of saffron. Boil and immediately remove from heat and cool. Mix with 1c mayo and 2 cloves of garlic. Salt and pepper. Roast some asparagus and you got yourself a sandwich, bitch.

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Title: Thai Food Cooking: Tod Mun Pla (Fish Cake)

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Title: Korean Styled White Fish Cakes

Ingredients:
• 12 oz Haddock or other White Fish
• ¼ Cup Carrot
• ⅓ Cup Onion
• 3 Garlic Cloves
• 1½ Tbsp Green Onion
• 1 tsp Hot Pepper
• 1 Egg
• ½ Cup Flour
• ½ tsp Salt
• ⅛ tsp White Pepper Powder
• Some Oil for Frying
Yield: About 16 Fish Cakes


Special Music
"Serenity"
by
"kook"
Thank you !!!

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Irish Flag Pizza

Top of the afternoon to ya! Today is the Catholic holy day of drinkin' and fightin'. By now you are probably so hammered you don't know your ass from a hole in the ground but I will give this a go nonetheless. I made this pizza a few days ago and today, St. Paddy's Day, I had some leftovers and I was like "HOLY SHIT! This is like the Irish flag." So I didn't plan it but it worked out in my favor. Let's begin:

To make the crust, dissolve 1 packet of active dry yeast and 1tsp sugar in 1c of hot water. This process takes about ten minutes or until it looks like the above picture. "This sounds complicated. Can't I get some Boboli premade crusts?" Does nothing get through to you? This is actually very easy and it is way cheaper so fucking try it. You will never go back.

Once the yeast has dissolved stir in 2 1/2c bread flour (I used whole wheat), 2+tbl Vegetable oil, and 1tsp salt until completely combined. You can probably use regular flour here but no guarantees. If you find the dough too dry and difficult to work with, add more vegetable oil genius. Roll it out to desired thickness and size. Don't fret your little self over making it look perfect. Roll the outside in a little to form the edge of the crust.

Make spinach pesto; Blend 2c spinach, 1/8+c Olive Oil, 2 cloves garlic, 2 tbl pine nuts or walnuts, 1/4tsp basil. Add1/4c parmesan, and a sprinkle of salt: blend. Spread on prepared pizza crust as seen above. I told you this was easy.

Cover with mozzarella cheese and no you cannot use that Costco size package of string cheese you have. Add toppings of choice. If you are using meat make sure it is safe to consume BEFORE putting on pie.

450 deg and 15 min later you got yourself the Irish flag on an Italian pie. "Where is my corned beef and cabbage recipe?!?!?!?" You want the recipe? Here it is. Fill Big pot with water: add corned beef hunk, potatoes, carrots, and cabbage. Cook all damn day. Get so tanked you cannot even eat. You happy now?

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Title: Bottoms Up: Irish Mule

S1E9
A St. Patty's Day treat with the Irish Mule and Irish Flag.

Ingredients:
Irish Whiskey
Root Ginger
Lime Juice
Brown Sugar
Ginger Beer
Lime Wedge
Mint Sprig
Green Creme de Menthe
Bailey's Irish Cream
Brandy

Irish Mule:
-Crush Root Ginger into glass
-1 tsp. Brown Sugar
-3/4 oz. Lime Juice
-Muddle
-Add Ice
-1 3/4 oz. Irish Whiskey
-Shake
-Strain into glass with ice
-Top off with Ginger Beer
-Garnish with Mint Sprig & Lime Wedge

Irish Flag:
-Equal parts Green Creme de Menthe
-Bailey's Irish Cream
-Brandy

Original Air Date: 03/13/2008
Original View Count: 332

Title: Irish Flag Shooter

Welcome to Ireland! Okay, well, we're making a layered (pousse cafe) shooter that resembles the flag of Ireland. We've got creme de menthe with irish cream on top of it and a little grand marnier topping.

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Frittata: The Easiest Meal Ever!

Truly, this is the easiest meal ever. It will take you about 15 minutes from start to finish.

So, what's a frittata? It's the Italian version of an omelet, but it is served open-faced. The base is eggs, but you can add whatever you like - meats, chicken, veggies, cheese.

Yes, we all love a quick, easy meal on a weeknight.  But really, there are only so many times you can pop open a can of Campbell's Chunky before your family threatens mutiny. Even though you're just whipping up an egg dish, you can tell them that they are eating an Italian specialty. Start quoting the Godfather and you'll have them convinced. However, I suggest that you avoid discussions about horse heads at the dinner table.

Preheat the broiler. Crack 8 eggs into a large bowl. Whisk well. Try to whisk in an upwards, circular motion so that you get plenty of air into the mixture. Fluffy eggs.



Good action shot, huh?

Add 3/4 cup milk and whisk again.

Slice ham, or whatever filling you choose, into thin strips. Grate about 1/2 cup of Parmesan cheese. Any cheese will do. A smoked cheese, such as Gruyere, cheddar, or mozzarella, would be lovely.


Heat an ovenproof skillet, preferably nonstick, over medium heat. Spray with cooking spray and melt about 1 tbsp of butter in the skillet. If you use cooking spray, you don't have to use so much butter. However, I can't bear to leave out the butter altogether because it adds flavour. Besides, the French have been using plenty of butter for centuries and look how skinny those ...um...sweet, lovely ladies are. Whew, almost said something undiplomatic about those Parisian beauties (all stemming from insane jealousy, of course). Serves them right...acting so smug about that "French Women Don't Get Fat" book.



Once the butter melts, add the egg mixture. As the eggs cook, pull up the sides of the frittata, letting the uncooked egg run down to the pan.  Seasoning the frittata with salt is optional.  It depends on how salty your toppings are.



Once about 3/4 of the frittata is cooked - there will be a layer of uncooked egg on top - sprinkle your toppings over the frittata.



Put the the skillet in the oven, under the broiler. Broil for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.


Look at how beautiful and puffy (official culinary term) the eggs are!   Actually, it looks like one of those Rorschach test.  Look into the eggs and tell me what you see.  Matt Damon taking his shirt off and looking at me longingly...oh...are you still here?  I mean, I see a cute little puppy dog.

Gently loosen the frittata with a spatula. Lay a cutting board over the skillet and invert it so that the frittata falls out onto the board. Cut into wedges and serve, topping side up, with a salad and toast.


Clean-up tip: Despite the nonstick finish, cooking spray, and butter, I usually get some egg sticking to the bottom of the pan. Go to a cooking store and find one of these great little plastic tools to scrape off the excess. Works like a charm!

Ham & Parmesan Frittata

8 eggs

3/4 cup milk

1 tbsp butter

6 slices ham (or other meat)

1/2 cup grated Parmesan (or other cheese)

Preheat the broiler.  Crack the eggs into a large bowl and whisk.  Add the milk and whisk again.  

Heat an ovenproof, nonstick skillet over medium heat.  Spray with cooking spray and melt butter in the pan.  Add the eggs.  As the eggs cook, lift the edges of the frittata so that the uncooked egg can run down to the pan.  Once about 3/4 of the frittata is cooked, sprinkle on the toppings.  Place the pan in the oven, under the broiler, for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.

Gently loosen the frittata with a spatula.  Place a cutting board over the pan and then invert the pan so that the frittata falls out onto the cutting board.  Cut into wedges and serve immediately.

Serves 4.

Printable recipe

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Title: Mini Frittata-Food Network

Mini frittatas are like an omelet you can hold in your hands. This video is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!

Title: Easy Spaghetti Frittata

Yields: 4 servings

Ingredients:
2 cups cooked spaghetti
1 cup frozen peas, thawed
¼ cup Italian salad dressing
6 eggs
¼ cup milk
½ cup green onions, chopped
4 slices of bacon, cooked
1 cup Mozzarella cheese, shredded
1 large tomato, sliced



Preparation Directions:
~ Toss together spaghetti, peas, and Italian dressing. Place in a 9-inch pie plate that has been sprayed with cooking spray. Set aside.
~ In a large bowl whisk eggs and milk together until well blended; pour over spaghetti mixture. Sprinkle with onions, bacon, and cheese; top with tomato slices.
~ Bake at 350 degrees for 40 to 45 minutes or until center is set and top is golden brown. Let stand for 10 minutes before cutting into wedges to serve.

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New Season of Rachael Ray Debuts Today

The fourth season of Rachael Ray's talk show premieres today with a Chicago block party.

This season includes tons of celebrity guests including Ashlee Simpson-Wentz, Nick Lachey, LL Cool J, Kelly Rutherford, Kid Rock, . You can see a little preview here.

Ah, think of all the new recipes to try out....

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Spotlight on Spices: Some Ideas For Using Up Those Odds & Ends in Your Kitchen Cupboard

Do you have spices in your spice rack that you rarely, if ever, use?  Do you sometimes wonder what to do with them?  Maybe you've got spices that came in a pre-packaged set or gift basket, & have some left-over ones that you've never found a reason to use.  And there they are, just sitting there, languishing away in your cabinets, neglected & unused.

Well, fear no more.  I have some solutions to use the most unusual of your spices. What I'd like to propose requires some practically effortless readership participation: Simply tell me which spices in your cupboards you rarely use but would like to try in a dish, & I will come up with an original recipe using that particular spice or spices, either as standalone recipes or where appropriate, some combination thereof.  All you have to do is leave a comment on this post (or send me an email if you'd prefer) & let me know.  It's that easy. And the best part is that I do all the work & creative thinking on your behalf, & all you have to do is let me know your spice challenge/conundrum. :) That works out to be a pretty good deal for you, eh!?! ;) Sound like fun?

I'm also going to scour my own cabinets for spices that rarely get used & dream up some original recipes based on those.  It'll be a spice-centric series of recipes that will be entitled "Spotlight on Spices."  How's that for some alliteration? ;)  

Even with the fairly wide variety of dishes that I make, there are still a few spices that never seem to see the light of day. :) I can think of a few off the top of my head: celery seed, celery salt, white poppy seeds, yellow mustard seeds (I use black mustard seeds more frequently, mostly for Indian cooking), white chili powder, black salt, dried pomegranate seeds, ground fenugreek seed (I tend to use it in its whole form), ground anise seed, star anise, tukmuriya (an Indian spice), & dried juniper berries, to name but a few.

Ladies & gentlemen, get ready to have some fun. Let the spice challenge begin!

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Upright Brewing - Seven

So I did purchase another Upright Brewing bottle while I was at John's Market and I picked Seven since it appeared to be a nice light golden ale (in the Belgian tradition). The second I saw it come out of the bottle I knew I was in love. The color and clarity are everything I look for in a good beer: an almost orange hue and cloudy as shit. My first sip did not disappoint and neither did the rest of the bottle. Although they are two entirely different beers I much preferred Seven to Five and I had a massive hard-on for Five. Upright is so freaking amazing I think I am going to have to visit the tasting room at their brewery this weekend. Hopefully they take bad checks. 5 out of 5. Drink it.

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Killer Buffalo Roast

I heard through the grapevine that my local purveyor of meats received a large amount of buffalo and they were just dying to get it off their hands. Not one to shy away from fresh local meats, I pounced. My kill was a 2lb buffalo roast that screamed "slow cook the shit out of me and call me Nancy!" Let's begin:

Start by marinating your roast. Whisk together 1 1/2c olive oil (not extra virgin, you stupid ass), 3 cloves of minced garlic, and some freshly ground black pepper. Slowly whisk in 1/4c red wine so that it emulsifies. Don't be dumb and ask me what that means. Look it up, genius. Place meat in a ziplock back and pour the marinade over. Put in fridge for at least two hours and up to 12 hours.
If you know anything about buffalo, and you don't, you know that it needs to be cooked at a lower temperature than beef and the desired level of "doneness" is med-rare to rare. Medium buffalo sucks serious ass. I slow cooked mine, with the cover on idiot, for about 45 min and it worked out perfectly but your fire will be of a different heat. I work by touch when I am cooking meat which requires a high level of culinary skill that you will never attain. What a shame.
Damn! Would you look at that. That is a roast I can sink my teeth into. "Yeah that looks nice, but what does it look like on the inside? You probably fucked it all up and cooked it medium." Oh ye of little faith. Don't you know everything I make is perfect?
Told you, asshole. Eat it.

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An award!

When I embarked on this crazy journey of food blogging, the last thing I expected was to meet so many wonderful people from all over the world.  They are just as obsessed with food as I am and are simply good people.  Over the past week, I have been incredibly honored by four fellow food bloggers who deemed my blog worthy of receiving the Kreativ Blogger award.  Thank you so much to Amanda of Nourish, Miranda of My Food & Life Encounters, Jenn of Bread & Butter, and Ellie of Almost Bourdain.  I receive so much inspiration from their blogs.  Please check them out.  You won't be sorry.

Now, there are some rules that go along with receiving the Kreative Blogger award (yes Dad, I know that's not how you spell creative).  

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the the person who nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreative Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on the 7 blog to let them know they have been nominated.

So, 7 things you may find interesting.  Hmm, should I include my lengthy criminal record or my time spent on Bora Bora with a tribe of cannibals?  Yeah, yeah - just kidding.

1. I grew up in Vancouver, Canada, which is where my heart truly is.  However, I have been honored to live in the United States for the past 15 years.

2. Food blogging, though I seem to spend an inordinate amount of time on it, is not my full-time job.  My husband and I are consultants for families who wish to set up intensive behavioral programs for their children with autism.  We are dedicated to helping these amazing children reach their full potential.  

3. When I was in my early twenties, I backpacked around Europe for 6 months by myself, meeting up with friends and family along the way.  What an amazing experience!  Each morning I would open up my train schedule and ask myself, "Where should I go today?"  Ahh, youth.

4. I have been bungee jumping two times.  The first time was off of a crane in Auckland, New Zealand.  The second time was off of a bridge at Victoria Falls in Zimbabwe.  The falls look completely different when you're hanging upside down.

5. I have played the flute since I was 9 years old.  I actually majored in music for a couple of years until I realized that playing the flute to get a degree was taking all the enjoyment out of it for me.  Now I play for my own amusement.  I'm able to forget about everything else when I'm playing.

6. A VERY long time ago, I was into acting.  I had an agent, headshot, the whole she-bang.  I had a lead part in two episodes of a CBC (Canadian)/Disney channel show called Danger Bay and a bit part in 21 Jump Street (yep, I got to meet the gorgeous - and very polite - Johnny Depp).

7.  I saved the best for last.  I am the wife of a wonderful, supportive man and the mother of two amazing boys.

The 7 bloggers that I would like to pass this award to are:

1. Kristin of The Kitchen Sink Recipes

2. Nick of Macheesmo

3. Kevin of Closet Cooking

4. Michael & Jessi of Chef Fresco

5. Giao at Kiss my Spatula

6. Elissa at 17 and Baking

7. Reeni at Cinnamon & Spice

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cape gooseberries

real excitement at the grocery today. a wonderful tart sweet fruit we can never ever find appeared today. barely edible-looking cape gooseberries are a wonderful treat. and they are nothing like regular gooseberries from the farmer's market in the summer. a completely different animal (berry). whenever the gods of grocery inventory are able to provide them, we will partake. usually we see them in london. we clearly have a serious exotic fruit habit in this household. in defense i can say only that there are far worse vices. seriously.  cape gooseberries look like a cross between a tomatillo and and an orange cherry tomato. but they taste like a cross between a passion fruit and a guava and a tomatillo. or something like that. high in vitamins a and c, iron and phosphorous. great in fruit salad. or on their own. store in the fridge. okay, all this talk about cape gooseberries... i am going to go and eat a few right now. so pleasingly tart.

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