tag:blogger.com,1999:blog-76653868652271522672024-03-14T06:39:25.305-05:00The South Padre Island Flip Flop FoodieDebbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.comBlogger504125tag:blogger.com,1999:blog-7665386865227152267.post-88024638677467804072021-03-11T09:36:00.003-06:002021-03-11T09:46:23.866-06:00IP BONELESS BEEF RIBS WITH RICE<div class="separator" style="clear: both;">
<a
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzsCMju8K1AfqBWgP7eTiJpClGsQLhvJQXE46rteVfUrK1dkDxOXrOsxoreGMAYJCfxnG3PJuhmLeOD0kE4qZH7p5oFmhQR6KzGiAa_l6dztq8i1fMXRp866k2oQS2aWVYaVQMiW8bl8/s2048/20210303_132151.jpg"
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<p><br /></p>
<p>
Country Style Beef Ribs I found at Aldi's were the base for this really
delicious Instant Pot meal. Additionally, I had a container of brown rice in
the fridge so, steps unneccessary for the prep on this particular evening.
Give this a try. I bet you love it!
</p>
<p>
<span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>Ingredients:</span
>
</p>
<span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1.5 cups brown rice</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1.5 cups beef broth</span
><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 14px;'
></span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>3 or 4 carrots cut into 1-2 inch pieces</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1 small yellow onion, diced</span
><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 14px;'
></span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>2 lbs boneless beef ribs</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1 tbsp vegetable oil</span
><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 14px;'
></span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>2 tbsp season salt</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1 tbsp freeze dried parsley</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1/2 teaspoon onion powder</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1 tsp garlic powder</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1 tsp fresh ground black pepper</span
><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 14px;'
></span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1 cup beef broth</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1 tbsp Worstershire sauce</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>2 tbsp quality balsamic vinegar</span
><br
style='background-color: white; color: #616161; font-family: "Open Sans";'
/><span
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 17px;'
>1 tbsp tomato paste</span
>
<div
style='background-color: white; color: #616161; font-family: "Open Sans"; font-size: 14px;'
>
<span style="font-size: 17px;"><br /></span>
</div>
<div style='background-color: white; color: #616161; font-family: "Open Sans";'>
<span style="font-size: 17px;">Procedure:<br /></span><br /><span
style="font-size: 17px;"
>Prepare brown rice in instant pot on pressure cook with equal amount of
beef stock for 22 minutes. Allow to natural release. Fluff, remove, and
allow to cool. I do this early and put in fridge. I also prep the veg in
advance and put in fridge.</span
><br /><br /><span style="font-size: 17px;"
>Mix dry ingredients for the rub. Place oil in IP and put on normal saute.
While oil is heating rub the rib meat all over with the rub mix. Brown 3
pieces at a time turning each piece as it easily releases from the
pan. When browned remove to plate. Push cancel to turn off saute once all
meat is browned.</span
><br /><br /><span style="font-size: 17px;"
>While meat is browning, mix the 1 cup of beef stock with the tomato paste,
vinegar, and worstershire sauce. Stir thoroughly and add to IP as soon as
meat is removed. Use a wooden scraper to thoroughly remove all of the brown
bits that will be stuck to insert. The acids should help but it takes a good
bit of time to clear bottom as to avoid the dreaded burn notice. Hold the
edge of the insert with a towel so it doesn't move unexpectedly and slosh
hot liquid on you.</span
><br /><br /><span style="font-size: 17px;"
>Return the browned meat to the liquid, sprinkle half of the chopped onions
on the meat, cover and pressure cook for 45 to 50 minutes (if my meat is
slightly under 2 lbs I go with 45 and if it is a few ounces over, I go with
50....if you get a 3 lb pkg, you will want to pressure cook it 60 to 65
minutes). Natural release for 10 minutes.</span
><br /><span style="font-size: 17px;"
>Full release, open the lid and add the carrots and the rest of the onions.
Return the lid and set pressure for 3 minutes. Really.. no more or mushy
carrots. Allow 5 minutes of natural release after 3 minutes of pressure then
again, release remaining pressure. Add the rice to one side so it
doesn't soak up all of the liquid just yet. Return the lid and set the
pressure to two minutes. Yes just two. Then allow for 5 minutes of natural
release. This will perfectly heat the pre-cooked rice. Release pressure,
remove lid and stir in rice. It will absorb and thicken the broth. Your meat
will have fallen apart and can be further separated with a large spoon if
needed. Serve with your favorite green vegetable on the side. It is so
yummy! Total comfort food!</span
><br /><br /><span style="font-size: 17px;"
>This is adapted from a recipe from The Recipe Rebel. Hers is my favorite
pot roast recipe recipe and she put these flavorings together. My husband
says it is the best he has ever eaten!</span
>
</div>
Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-52570977525151897412021-03-11T09:20:00.001-06:002021-03-11T09:20:22.109-06:00No More Flip Flops!<p> I have been off for some time, things ever-evolving. Trying to stay safe and alive during Covid19. A brief scare at the end of 2019...new "something" on a PET Scan which we got onto quickly. Out of remission for just about 6 months before tamping it back down with higher doses of cancer fighting drugs. In the middle of it all, we moved to Indiana! I have never lived outside of Texas beyond following my travel nurse husband, but those were brief stints all over the country. My husband wanted to be closer to his aging parents so we have resettled. I do miss the Texas Gulf Coast! This Winter snow has been quite the adjustment!</p><p>Thought I would check in and then post a quick recipe our family loves. I am unable to decorate cookies. Piping with shaky hands still does not work. I feel bereft about that. I, like most everyone, have had to prepare meals at home and I have fallen in love with my Instant Pot. Also, as so many have done. Being immune supressed I have had to have groceries delivered or I pick up. I love to grocery shop but I am patiently waiting for a higher degree of safety. I get my first vaccine injection today, exactly one year after the U.S. finally accepted this was a pandemic. I feel so happy to begin the process so I can visit vaccinated family members! My husband is an R.N. so he has had his for a while. Our disabled adult son does not have secondary issues that warrant his moving up in line so we wait for him because he lives with us. When the 3 of us are safer, I will breathe easier!</p><p>Looking forward to "thinking about" how I might restart/rename my blog. I always enjoyed doing it.</p><p>Check out my recipe.. coming soon. </p>Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0Valparaiso, IN, USA41.4730948 -87.061141213.162860963821153 -122.2173912 69.783328636178851 -51.904891199999994tag:blogger.com,1999:blog-7665386865227152267.post-40171602117689706222018-11-12T12:34:00.000-06:002018-11-14T15:37:59.046-06:00Broccoli Apple Slaw<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><img border="0" data-original-height="1293" data-original-width="1600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42JcmUV5FZDbSwegAegVcybJbbqoZnKToWm1uOU6Vhrsz9q9cm-3Shz58bk2r0_Gt2Gbv_8rsAT2Ptgvf_EjDz3UXJNquGaVGaU_SGrNGNQeJxZEPo20ynw2qvRFXvocwKfoVPZfBpF0/s320/2small+crop.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My lunch today - dinner tonight for the hubs!</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42JcmUV5FZDbSwegAegVcybJbbqoZnKToWm1uOU6Vhrsz9q9cm-3Shz58bk2r0_Gt2Gbv_8rsAT2Ptgvf_EjDz3UXJNquGaVGaU_SGrNGNQeJxZEPo20ynw2qvRFXvocwKfoVPZfBpF0/s1600/2small+crop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
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I have not blogged for over three years. I have often thought about sitting down at the computer and writing up some of the recipes I have made over the last few years. Unfortunately, still on chemo, my taste buds are not perfect and I worry something I think is great...is not. Still, I regret losing some of those creations...the chemo also wreaks havoc on my brain. Anyway, today I made this salad for my vegetarian husband in the effort of finding something new to fill in our sometimes boring meals (he NEVER complains and is very appreciative of his fatigued wife cooking at any given time). Tomorrow is the 3 year anniversary of my Stem Cell Transplant. I am doing really well, all things considered. No cure for my cancer, but I managed to find my blog, find my recipe site, and took a couple of pictures without shaking too horribly. I can't really decorate cookies anymore. It is too much for me at this point. But, give me some time, some shortcut ingredients, and I can put together a few tasty meals. We'll call this a "Thank God I'm Alive" post since it has been a long, long time since I have posted any food offerings here, and truthfully, I was not sure I would be alive 3 1/2 years post diagnosis. I was gone from my home from mid-2015 until March 2018. We traveled and I had treatments...and I am enjoying being back on the coast in our condo. Will I keep blogging? My kids encourage me to. I may, or may not, continue. You'll know if you see me!<br />
<br />
This slaw was adapted from one posted on <a href="https://natashaskitchen.com/broccoli-salad-recipe-with-creamy-lemon-dressing/" target="_blank">Natasha's Kitchen</a>. I had to tweak and develop some short cuts to allow me to complete it within my fatigue parameters! I think this is a different enough recipe that I can say it is mine, but with accolades to Natasha. I encourage you to follow the link to her recipe if you want to do more hand chopping and have a love for a tangyer dressing. This meets my family's taste buds (well I hope, we'll see when the mister gets home). I have also tasted a very similar recipe which used bottled poppy seed dressing, another that used slivered almonds instead of pecans, and one with only raisins, not dried cranberries. Mixing it up is what makes cooking fun! No cooking required here (other than toasting pecans) so it is an easy addition to a Thanksgiving meal, or to take to a potluck. Bet it would be a winner!<br />
<h3 dir="ltr" id="sites-page-title-header" style="background-color: white; color: #222222; font-family: "Open Sans"; font-size: 26px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0px; padding: 33px 10px 0px; text-align: center;" xmlns="http://www.w3.org/1999/xhtml">
<span id="sites-page-title"><a href="https://sites.google.com/site/spiflipflopfoodie/home/brocolli-apple-slaw" target="_blank">Broccoli Apple Slaw</a></span></h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCngfFqJUaAbYs3BRFgVe33Dbla9OD246OWZUl2t7xlykv1_njBnd3TIw_O9_EsUibaMytj5c5DAYanqkC6Du-qA92lDciEDaL82PPzlY6R_Gd7oMrlNGd_cFLeCagRaKkPJBAqkj9cYw/s1600/4small+blue+bowl.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1383" data-original-width="1600" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCngfFqJUaAbYs3BRFgVe33Dbla9OD246OWZUl2t7xlykv1_njBnd3TIw_O9_EsUibaMytj5c5DAYanqkC6Du-qA92lDciEDaL82PPzlY6R_Gd7oMrlNGd_cFLeCagRaKkPJBAqkj9cYw/s320/4small+blue+bowl.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A link to printable recipe is above</td></tr>
</tbody></table>
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<b style="color: #616161; font-size: 14px;"><u>Ingredients:</u></b></div>
<div dir="ltr">
<div>
<br /></div>
<div>
<b><span style="font-size: x-small;">Salad:</span></b></div>
<div>
<span style="font-size: x-small;">1 bag Broccoli Slaw with Carrots (if you live in Texas the </span></div>
<div>
<span style="font-size: x-small;"> HEB bag is perfect - not too finely chopped)</span></div>
<div>
<span style="font-size: x-small;">1 large Honeycrisp Apple - cored and diced - do not peel</span></div>
<div>
<span style="font-size: x-small;">1/2 medium purple onion diced - this should be a subtle </span></div>
<div>
<span style="font-size: x-small;"> background taste - small dice</span></div>
<div>
<span style="font-size: x-small;">1 cup toasted, unsalted pecan halves, rough </span></div>
<div>
<span style="font-size: x-small;"> chopped - big pieces</span></div>
<div>
<span style="font-size: x-small;">1/2 cup reduced sugar Craisins</span></div>
<div>
<span style="font-size: x-small;">1 oz box Raisins (or more if you love 'em)</span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<b><span style="font-size: x-small;">Dressing:</span></b></div>
<div>
<span style="font-size: x-small;">3/4 cup mayo - we like Hellman's</span></div>
<div>
<span style="font-size: x-small;">1/2 cup sour cream (whole, not reduced fat)</span></div>
<div>
<span style="font-size: x-small;">3 Tbsp freshly squeezed lemon juice - 2 good </span></div>
<div>
<span style="font-size: x-small;"> sized lemons squeezed should do it.</span></div>
<div>
<span style="font-size: x-small;">2 heaping Tbsp granulated white sugar</span></div>
<div>
<span style="font-size: x-small;">1 tsp Kosher salt</span></div>
<div>
<span style="font-size: x-small;">1/2 tsp freshly ground black pepper</span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<span style="font-size: x-small;"><b>Instructions:</b> </span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<span style="font-size: x-small;">In a 16 ounce jar with lid add dressing ingredients and shake </span></div>
<div>
<span style="font-size: x-small;">vigorously <span style="color: #616161;">until a </span><span style="color: #616161;">lovely creamy dressing forms. </span></span></div>
<div>
<span style="font-size: x-small;"><span style="color: #616161;">Put aside until salad mix </span><span style="color: #616161;">completed. </span></span></div>
<span style="font-size: x-small;">You can make this in advance.</span><br />
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<span style="font-size: x-small;">Start by toasting your pecans in a small skillet just until </span></div>
<div>
<span style="font-size: x-small;">just hot to <span style="color: #616161;">the touch, </span><span style="color: #616161;">stirring nuts around while they toast. </span></span></div>
<div>
<span style="color: #616161; font-size: x-small;">Set aside to cool.</span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<span style="font-size: x-small;">Prep your vegetables as described in ingredient list.</span></div>
<div>
<span style="font-size: x-small;">In a large mixing bowl, add the bag of broccoli slaw, </span></div>
<div>
<span style="font-size: x-small;">diced apple (skin on for color and crunch), purple onion, </span></div>
<div>
<span style="font-size: x-small;">Craisins, raisins, and cooled pecans. </span></div>
<div>
<span style="font-size: x-small;">Fold ingredients together gently until well mixed.</span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<span style="font-size: x-small;">Taste your dressing. It should be creamy and sweet/tart. </span></div>
<div>
<span style="font-size: x-small;">Adjust to taste. Too tart? Add a bit more sugar. </span></div>
<div>
<span style="font-size: x-small;">Not tart enough, add some more lemon. </span></div>
<div>
<span style="font-size: x-small;">Add all of the dressing to the salad and stir until completely </span></div>
<div>
<span style="font-size: x-small;">coated. </span></div>
<div>
<span style="font-size: x-small;">Give it a taste. </span></div>
<div>
<span style="font-size: x-small;">It is delicious!</span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<span style="font-size: x-small;">Serve immediately or it can sit for a few hours in fridge. </span></div>
<div>
<span style="font-size: x-small;">Ideally the lemons will keep the apples from turning brown. </span></div>
<div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-small;">All mixed up and ready to put in a serving bowl</span></b></td></tr>
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<b><span style="color: blue;">Bon Appetit, Y'all!</span></b></div>
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Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-22959011675801730512017-09-04T14:09:00.002-05:002017-09-04T14:09:27.283-05:00Not Kicking High, but Still Kicking!Just a quick update... it has been over 2 years since diagnosis, I had a successful Stem Cell Transplant, and am in good remission with maintenance chemo...which I will likely take for the rest of my life.<br />
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I can't do much cookie decorating because chemo and fatigue make my hands shake and I am developing some neuropathy...but still, life is good. My favorite saying is "it's better than being dead". Must husband says I need a t-shirt and a mug with my mantra on it. It keeps me going when I think side effects of chemo are horrible and I envision the future. It is definitely better than being dead!<br />
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Glad to see I am still getting views on my blog. It gives me a little thrill whenever I see the numbers (I know they aren't big, but someone is out there looking!). I only check in on the blog every few months. Over 3000 views this month! Woo hoo! I get nothing financial, because I never advertised, but I got joy from blogging.<br />
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A friend recently asked for my <a href="https://sites.google.com/site/spiflipflopfoodie/home/royal-icing" target="_blank">Royal Icing</a> recipe. I realized I don't think I ever posted it. I typed it up with a bunch of commentary. LOL - no surprise from me! The printable link is <a href="https://sites.google.com/site/spiflipflopfoodie/home/royal-icing" target="_blank">HERE</a>. It says Print Page at the bottom of the page. Let me know in comments if you have any issues. My brain is foggy from chemo but I still have lots to offer from my cookie decorating experience and am happy to share. If it is a bad day, you might not hear back from me as quickly...but I do love getting messages or comments from readers.<br />
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I'm not back to blogging... this is just a check-in to say - "HEY" and "I am alive". My disease has recently been upgraded from a 2-5 year survival rate to 3-7 years...I fully intend to be the person that breaks survivability records. #CancerSucks<br />
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Still wearing FLIP FLOPS!!!Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-18431350493987546362016-02-02T07:00:00.002-06:002016-02-02T07:00:40.118-06:00Final Post?Due to the need for quality cancer treatment, my husband and I have relocated from the South Padre Island area back to Austin. I love blogging, so I don't know where my interests will lead me. I will leave this blog up because it still gets quite a bit of foot traffic - just realize, I am unable to update anything regarding current status of restaurant reviews. The island is an ever-changing scenario of eateries. The nature of the tourist industry and the high price of commercial real estate makes it a challenge for restaurants to remain viable. Those who do are likely the good ones!<br />
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If you seek up-to-date information on restaurants in the area, I encourage you to ask questions on the Facebook page "South Padre Island Concierge" - it is extraordinary helpful and the locals will definitely respond with their opinion.<br />
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Wish me luck on my journey and I will post an update if/when I get my mind wrapped around the premise for a new blog in my old (and new again) stomping grounds of Austin, Texas. There are already a plethora of restaurant reviewers - I won't go down that path again - it was a niche that was needed filling when I started this blog in SPI. Not really a need in ATX. I'll be thinking about it as things get settled. I will still monitor comments and answer email questions if I can.<br />
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Thanks for all of the support through the years!<br />
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Debbi Hook - The South Padre Island Flip Flop FoodieDebbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-6399708905639342552015-11-02T16:10:00.001-06:002015-11-02T16:10:28.938-06:00Battling CancerA dear friend set this up for me - <a href="https://www.giveforward.com/fundraiser/93lb/help-debbi-hook-in-her-fight-against-multiple-myeloma?utm_source=facebook&utm_medium=fb_sharer&utm_campaign=php_donate-receipt_top-muppets&og_action=hug&fb_ref=sharer-muppets&t=3" target="_blank">I am sharing it here</a>.<br />
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I started preparation for a Stem Cell Transplant on November 1st. There is no cure for this disease, Multiple Myeloma, but there is a chance for longer life and better quality of life through certain procedures we hope. I have lived away from home since July to be closer to quality oncology care; only being able to journey to my home at the coast once each month. It has been, and continues to be a grueling endeavor. I am up to the fight, though.<br />
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I appreciate the support of the many kind souls who have helped me (and my husband and children) in so many ways. I sure hope this transplant results in my being able to return to doing the things I love - blogging, baking, cooking, decorating artistic sugar cookies, and enjoying time with my family.<br />
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Thanks for all of your support!Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-68034686216766826402015-07-31T01:27:00.002-05:002015-07-31T01:29:43.991-05:00On HiatusMedical issues have resulted in a several month hiatus for me. I hope to return sometime soon. Please keep checking back!<br />
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<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-7767986254282890482015-06-17T14:45:00.000-05:002015-06-17T14:45:20.852-05:00Pikachu - Gotta Eat 'em All!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcy7jpWlMuQfVd4GAXS8YkkUI-rk0sVJb0jqrN9ZRCMxM_J1u8nGqKFpBw7F9KJUSN-SowkTQekxBEWp3U27fa1R7T3uukRElniTrbhbYMY7My9-3WxiUce6JIKKImhDNQaF5H_DG11I/s1600/top+photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcy7jpWlMuQfVd4GAXS8YkkUI-rk0sVJb0jqrN9ZRCMxM_J1u8nGqKFpBw7F9KJUSN-SowkTQekxBEWp3U27fa1R7T3uukRElniTrbhbYMY7My9-3WxiUce6JIKKImhDNQaF5H_DG11I/s400/top+photo.JPG" width="400" /></a></div>
My granddaughter always likes to make cookies when she visits...and eat those cookies too! I noticed she had a "how to draw" book in her suitcase from home and asked if she thought we might make one of those Pokemon on a cookie? She thought that was a grand idea.<br />
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Because we are so busy going to Schlitterbahn at the Beach (she is a Boogie Bahn addict), the project has taken several days. I had <a href="https://sites.google.com/site/spiflipflopfoodie/home/vanilla-bean-sugar-cookies" target="_blank">Vanilla Bean Sugar Cookie</a> dough in the freezer because I knew she was going to want to bake. We rolled out a few cookies together (she now understands that is very hard work). We cut and baked and waited for the next day. Then, we made royal icing together (again, "gee Grandma, no wonder it takes so much time to make your cookies" - yep). I base coated the cookies because she recalled not enjoying that last year. She did, however, like eating one of the cookies where the base coat fell over the edge. We ended up with three large 5 inch circles and a few stars to play with.<br />
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Today we decided to decorate (is it sad that it took us all morning to finish one big cookie?). She is so happy with the cookie she is just bouncing up and down wanting to eat it. I asked if she didn't want to wait and show it to Grandpa when he got home from work. "Yes, Yes!" she yells and runs back to her Kindle where she is building some incredible roller coaster on her farm in Mine Craft! There is a plane and an UFO involved as well. She is very creative!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitO2JaT8VWpoAoWMMnoFM2I3bzWrdvvirsBIjQnBMNmT5oRZkjvQ1o160hhUuDEeIPwfXoLUHHPB4Zj4LhHHhYgA8ftVoYUKkEc7ESxi6SZHQepN_NCh6Ng5UTcnsqDmKK2TplcEKRvTw/s1600/traced+on+tissue+paper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitO2JaT8VWpoAoWMMnoFM2I3bzWrdvvirsBIjQnBMNmT5oRZkjvQ1o160hhUuDEeIPwfXoLUHHPB4Zj4LhHHhYgA8ftVoYUKkEc7ESxi6SZHQepN_NCh6Ng5UTcnsqDmKK2TplcEKRvTw/s400/traced+on+tissue+paper.JPG" width="400" /></a></div>
So, anyway, I'm not great at drawing in general and my hands were particularly shaky today so I printed off a couple of copies of the Pikachu she selected for the design and I used the tissue paper method of tracing the design onto the dry royal iced cookie. I think I first saw the technique on SweetAmbs' blog and I know I have seen Haniela demonstrate it, as well as others. The technique is easy to Google. In a nut-shell, you use white tissue paper (like the kind used in a gift bag) and trace the image onto the tissue paper with a food color marker. Then, you re-trace (using food color marker of course) on top of the cookie. The first trace may or may not go through the tissue paper, the second tracing transfers the image to the cookie very easily.<br />
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I also thought it would be better to paint the cookie so my granddaughter would have a better chance at participating. I explained how painting a cookie with food color worked - she thought that was pretty cool and asked how I got the food color on the M&Ms I used on her<a href="http://spiflipflopfoodie.blogspot.com/2015/04/paint-your-own-cookies.html" target="_blank"> Paint-Your-Own Easter cookie</a>. I am enjoying the teaching - she is always so wide-eyed in wonder. <a href="https://www.youtube.com/watch?v=k3lwuKpUPQY" target="_blank">Montreal Confections</a> was the creator of the PYO cookie using the M&Ms...and boy were they a hit!<br />
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She and I both painted portions of the cookie and she helped select all of the colors and guided me on any specifics of the Pikachu that I was unfamiliar with. The we decided to add some of the lightening bolts. I think Pikachu has some kind of shocking power ... so, of course, that was added.<br />
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After she returned to her Mine Craft creation, I outlined everything in black piping consistency royal icing and made up a small amount of red and yellow for a border. She is very happy with the end result...and can't wait to eat the cookie!<br />
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It was fun - and a day I hope she looks back on when she is older and thinks "you know that day we made Pokemon cookies Grandma? That was so fun". It's what we live for!<br />
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<b><span style="font-size: large;">Bon Appetit, Y'all </span></b><br />
- and thanks for reading my blog all these years!<br />
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<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-35731026730345954442015-05-30T12:23:00.000-05:002015-05-30T12:23:20.839-05:00Dirty Rice<div class="separator" style="clear: both; text-align: center;">
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I love Dirty Rice from Pappadeaux's Restaurant. I've never eaten it anywhere else and really didn't know much about it other than it appeared to be a really spicy dish with rice and sausage. My husband mentioned Dirty Rice the other day which put a bug in my brain to add it to our weekly menu! <br />
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Seemed like it would be fairly simple. I felt like I had the basics on hand, having bought a chub of pork sausage in last week's shopping. Next step would be seeking out a good recipe. I started with a search for the recipe from Pappadeaux's. Knew it wouldn't likely be out there, but hopefully something close. What did I immediately discover? OMG! Chicken Livers. Gizzards. WHAT??? Ewwww.<br />
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I put it aside for a bit then went back to search for other recipes for Dirty Rice. Low and behold, everything I found had chicken livers. I repeat, ewwww.<br />
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I am not a liver fan - whether it be cow or chicken. It's a no go in my kitchen. My first job was in my family's meat market and handling liver was just the thing the guys thought would be funny for the boss's daughter to have to do. I repeat ewwww.<br />
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I waited until the day of the Dirty Rice entry on my weekly menu to arrive, thinking I'd just try it with the pork sausage and use the Emeril Lagasse recipe I found on Food Network. The more I thought about it, the more I realized that the undefined taste I enjoyed so much in the restaurant just might be chicken livers. So, I put on my big girl panties and hied myself to the grocery store to find a plastic container of chicken livers. Hey, chicken livers are pretty darn cheap! My friend says they use them to fish with. Gracious, I'd rather handle a worm!<br />
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I didn't take photos of the process because, truly, I didn't expect to find it was something I was going to recommend. I grabbed photos at the end after I made Mr. Flip Flop give it a taste. He said it was good but spicy! Anyway, onwards.<br />
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I got home and pulled up the recipes I'd marked and made the final decision to do the Emeril thang. I had some Essence on hand, brown rice instead of white because that's how we roll, and I grabbed a green bell pepper at the store because we usually eat red bell pepper. I'm not really a bell pepper fan but my husband is, so the way we compromise is to buy the milder red version. It works okay - especially if I cut the pieces large enough to pick out or make them so small I can't identify them. I don't mind it as a background taste, just don't like biting into one. <br />
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Here'e the link to the <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/dirty-rice-recipe0.html" target="_blank">Emeril Lagasse original recipe</a> and then the way I made it outlined below.<br />
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<b><span style="font-size: large;">Dirty Rice</span></b><br />
<i>based on Emeril Lagasse Recipe</i><br />
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<b>Ingredients:</b><br />
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3 Tbsp Vegetable Oil - divided<br />
1 1/4 pound chicken livers, washed, drained and patted dry<br />
1/2 pound original pork sausage (Owen's brand is good)<br />
1/2 large yellow sweet onion - cut into large chunks<br />
1/3 green bell pepper, seeds and white membrane removed - chunked<br />
2 stalks celery, large chop (use tops too)<br />
2 tsp. minced garlic (I used 4 cloves through a garlic press)<br />
1 Tbsp Emeril's Essence (available on most spice aisles at the grocery store)<br />
but if not found, there is a recipe for the mix at the link to his recipe above.<br />
1 tsp ground pepper<br />
1 tsp kosher salt<br />
1 can (14.5 oz) Swanson's chicken broth<br />
2 bay leaves<br />
4 cups brown rice - used 2 bags frozen rice in steamable bags (had 2 cups each)<br />
1 cup long grain white rice - used 1/2 bag of the frozen stuff leftover from previous meal<br />
1/4 cup finely chopped Italian Parsley<br />
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<b>Method:</b><br />
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Heat a large skillet or deep Dutch Oven with 2 Tbsp of the vegetable oil over a medium high heat.<br />
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In a food processor, pulse chicken livers until small chunks (just takes 3 or 4 pulses). There's a method to my madness - I didn't have to touch the livers in a manual chopping process. It worked!<br />
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Add the sausage first to the hot oil, crumbling into small pieces and then add the chopped liver pieces to the pan. Saute until brown for 6 to 8 minutes.<br />
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Rinse the liver juice from the processor bowl (you probably don't need to but I just had to).<br />
Add the onion, bell pepper, celery, and garlic to processor bowl and pulse a few times to obtain a fine chop, but not a puree.<br />
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Add the last tablespoon of vegetable oil to the meat mixture and add the vegetable mix, scraping down the food processor bowl to get it all. Stir in Essence, salt and pepper and cook for 5 minutes until everything is well incorporated and softened. <br />
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Add the chicken broth and bay leaves, stir mixture, scraping any bits from bottom of pan. Bring to boil, reduce to simmer for 5 minutes.<br />
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If you are using frozen rice - pop it into the microwave for about 60 seconds. Should be cold, but not frozen. I put all the bags in at once.<br />
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After the broth has simmered for 5 minutes, add all of the rice and stir together thoroughly. The rice should absorb any excess liquid. Continue simmering for about 5 or 7 minutes until liquid is absorbed.<br />
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Remove from heat, remove the bay leaves, add the chopped parsley and serve.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTUyaDV_ZJomjhYXDgwTXzacZyMzmCoOPTOzci4417_4KBDOs_oJbjTVz6H58qonxQGrTYXGvKmePadg1kkl4wcW8luhgmkkA0oXrcA5BPlx6Fhe4gwnEm-y1eyP7br_A5ZphjqvwOiE/s1600/In+the+pan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTUyaDV_ZJomjhYXDgwTXzacZyMzmCoOPTOzci4417_4KBDOs_oJbjTVz6H58qonxQGrTYXGvKmePadg1kkl4wcW8luhgmkkA0oXrcA5BPlx6Fhe4gwnEm-y1eyP7br_A5ZphjqvwOiE/s400/In+the+pan.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>In the pan right before the addition of parsley</i></td></tr>
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We had skillet cornbread with our meal and it helped to offset the spicy heat that was burning my tongue a bit. The brown rice made everything a slightly different texture and my recipe didn't dry out as much as I have had at the restaurant. To me, that was a good thing.<br />
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We really liked it and I'm sort of over the ewww-ishness regarding chicken livers. My hubs loves liver, but I don't think it will ever be a staple on my weekly menus! Dirty Rice, though, I can handle!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6lZGmhZwDGcLJ8x3DIr6ivKLAx47XwmET5B3MXqDcJENtK60GWcpSoQNIapZ611VnikKbN7CiPiYmajP0Lbz3PxqaJOpzddIWiqhz2dpjrQZDr1JBSv277V-HcO-PcO6fcan48aFMIE/s1600/in+the+bowl.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6lZGmhZwDGcLJ8x3DIr6ivKLAx47XwmET5B3MXqDcJENtK60GWcpSoQNIapZ611VnikKbN7CiPiYmajP0Lbz3PxqaJOpzddIWiqhz2dpjrQZDr1JBSv277V-HcO-PcO6fcan48aFMIE/s320/in+the+bowl.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quite delicious and you really can't see pieces of liver.<br />If I wasn't so opposed to white rice, it would have<br />likely looked more like you are used to seeing it!<br />We're a brown rice family though!</td></tr>
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<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!!!</span></b><br />
<b><span style="color: blue; font-size: large;"><br /></span></b>
<b><span style="color: blue; font-size: large;"><br /></span></b>
<b><span style="color: blue; font-size: large;"><br /></span></b>Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com1tag:blogger.com,1999:blog-7665386865227152267.post-8459429909869081812015-05-19T10:15:00.002-05:002015-05-19T10:15:52.636-05:00Homemade Marinara Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKqsTciJ7KP8Q-66z5R7vOJNiKjURJ0GaIxl49bN8JVvTPZlwfcxgNjxlWnWgGgrzX85nMJseLw7fNm5bsfgML6HOl1WgTCMCQUszxigpQqYIVHfzBajLi6R1U5D1suZwcVwqsZgjlIg/s1600/the+veg+base.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKqsTciJ7KP8Q-66z5R7vOJNiKjURJ0GaIxl49bN8JVvTPZlwfcxgNjxlWnWgGgrzX85nMJseLw7fNm5bsfgML6HOl1WgTCMCQUszxigpQqYIVHfzBajLi6R1U5D1suZwcVwqsZgjlIg/s320/the+veg+base.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, I snuck in some carrots!</td></tr>
</tbody></table>
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<br />
We love pasta and it can always be counted on for making a quick week-night supper. I am generally fine using a good quality jarred Marinara sauce, but always kick it up by adding things we enjoy - extra basil, ground beef seasoned with garlic and onion... that sort of thing.<br />
<br />
My granddaughters, however, inform me their Dad never uses pre-made sauce. He always makes his own. So, I decided I would make the effort and make some sauce of my own, freeze it, and have it available for those days this Summer when the grand-kids are here and pasta is on the menu.<br />
<br />
I've done it before but it always seemed to not thicken. Today's effort is going to involve a longer cook-down time, hopefully reducing more of the water from the sauce. Dinner tonight is to be an all vegetable sauce over Cappellini. So, let's get started!<br />
<br />
<b><span style="font-size: large;">Debbi's Marinara</span></b><br />
<br />
<b>Ingredients:</b><br />
<br />
1 28 oz. can crushed tomatoes<br />
1 28 oz can whole peeled tomatoes<br />
1 15 oz can diced tomatoes<br />
1 6 oz can tomato paste<br />
3 cups water<br />
2 Tbsp extra virgin olive oil<br />
1 1/2 medium onions - medium diced<br />
2 small carrots - small diced<br />
1/2 tsp dried oregano<br />
3 cloves garlic thinly sliced with my Martha Stewart Garlic Slicer/Press<br />
3 cloves garlic rubbed with kosher salt to make a paste<br />
2 of my ice cubes of olive oil with fresh basil<br />
1 Tbsp granulated sugar<br />
<br />
More fresh basil to finish with<br />
Salt and pepper to taste<br />
<br />
<b>Method:</b><br />
<br />
Add olive oil to bottom of stock pot and heat on medium. Add onion and carrots and sprinkle with salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudApvbOZsOuHlDCeEAUWlniFi-pVwwykpcSibDKUAsxRjJXkdgjVd3V1n5vc0zxiHIC-bLrcQze8ZkZaJKz2140e0D3XtZvP_NF7pgdQSAJyluEFJiTVaWeC5uyaWN3fEs3VYd19SCFc/s1600/chopped+in+the+pot+with+salt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudApvbOZsOuHlDCeEAUWlniFi-pVwwykpcSibDKUAsxRjJXkdgjVd3V1n5vc0zxiHIC-bLrcQze8ZkZaJKz2140e0D3XtZvP_NF7pgdQSAJyluEFJiTVaWeC5uyaWN3fEs3VYd19SCFc/s320/chopped+in+the+pot+with+salt.JPG" width="320" /></a></div>
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Cook gently until soft but not browned (about 6 to 8 minutes). Add all of the garlic, the dried oregano and the "ice cubes" of olive oil and frozen fresh basil (<a href="http://spiflipflopfoodie.blogspot.com/2015/05/saving-fresh-basilfor-later-use.html" target="_blank">see this post for how to preserve your fresh basil</a>). <br />
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Stir for about 3 minutes to soften garlic. Do not let it brown. Add some pepper at this point - I added a large pinch. If you like a little kick to your sauce, this might be a time to add some red pepper flakes.<br />
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Add tomato paste and stir for 2 to 3 minutes to remove the raw taste, then add the large cans of crushed and whole tomatoes. Finally add the cubed tomatoes, sugar, more pepper if desired, and a few pinches of salt. Mix everything thoroughly.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj016RjsA8cx8ZZCFhBBpWGkH4jgN6uDg-FIMtbeogc9sQZLWWEWCcABjsp9eEpaiLpz7lWDfr86upzHEAiOJnRKk0oMZHMzP6t0SAC3azDEByjtLifa94CACSed-MHywXImg6kLHaC6v4/s1600/cans+of+tomato.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj016RjsA8cx8ZZCFhBBpWGkH4jgN6uDg-FIMtbeogc9sQZLWWEWCcABjsp9eEpaiLpz7lWDfr86upzHEAiOJnRKk0oMZHMzP6t0SAC3azDEByjtLifa94CACSed-MHywXImg6kLHaC6v4/s320/cans+of+tomato.JPG" width="229" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My husband grew up where they can<br />Red Gold tomatoes - if they have it<br />at our grocery store - I always try<br />to use their products!</i></td></tr>
</tbody></table>
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Add three cups of water (I rinse my tomato cans with about a cup of water - so this amount is an estimate) - stir to combine.<br />
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Bring to low simmer for one hour. Check for taste - add more salt and pepper if it tastes too bland. You want to season little amounts throughout the process, remembering that as it reduces, it becomes more concentrated. An "average" amount of salt now, might taste too salty at the end of the process. Be conservative.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXrbTl-Yiptf_-esIC7rJCl3PCkok3BiX4nh213qtMQ3C3P1eQzb5_au5y1a_I21_UxKkWCnISbXQf6adPc9zTYBknAKg0-18H9CZ5V-ibjpSLAuvYXCrczC8ufZmLRcel7eWQdu3L70/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXrbTl-Yiptf_-esIC7rJCl3PCkok3BiX4nh213qtMQ3C3P1eQzb5_au5y1a_I21_UxKkWCnISbXQf6adPc9zTYBknAKg0-18H9CZ5V-ibjpSLAuvYXCrczC8ufZmLRcel7eWQdu3L70/s320/023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see how much it has reduced. All the veg is nice and<br />
soft and ready to move to the next step!</td></tr>
</tbody></table>
<br />
Continue on simmer for another hour. Check to ensure all vegetables are falling apart soft. If so, use an immersion stick to blend everything to a "roughly smooth" texture and allow to cook another hour (three hours total - as a minimum - I let it go for a total of 5 hours on a very low heat for the last two after blending).<br />
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Taste for final salt and/or pepper needs - add some fresh basil - amount determined by your taste (roughly chopped or torn leaves) and allow to cook for 10-15 more minutes. Serve over pasta at this point or cool completely and bag for freezing. I made dinner with some of the sauce, bagged up 3 FoodSaver bags full for the freezer, and loaded up a jar for the fridge (which will be used within the week). This sauce had a wonderful texture and a light, summery taste!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxPKJy2z6LJEfIWC7lGHsBHh32AGv2mCNSxEZdKciUL8hOQePl994ZnERLVMU2WzRcfMpBLcfWdVkg3Qdn9Jm-nkcBf5sNTHFmTp3W2TOjE8RoO7F0jlgIu8YOJC-8LBaEC1XTi3mS20/s1600/end+result.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxPKJy2z6LJEfIWC7lGHsBHh32AGv2mCNSxEZdKciUL8hOQePl994ZnERLVMU2WzRcfMpBLcfWdVkg3Qdn9Jm-nkcBf5sNTHFmTp3W2TOjE8RoO7F0jlgIu8YOJC-8LBaEC1XTi3mS20/s320/end+result.JPG" width="213" /></a></div>
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All-in-all a good day of cooking. The house smelled great. Dinner tasted delicious. Mr. Flip Flop said it was <i>very </i>good ... alls well that ends well!<br />
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<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!!!</span></b><br />
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<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-90423405124191805342015-05-18T22:12:00.000-05:002015-05-18T22:13:06.260-05:00Saving Fresh Basil...for later use!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyJLr-D6Co8KtAH_ie_DpwUFMti1YuZzK_xL_vvCfvp2ADihZBBpu6ksH9nXy3p22j0wcCvq98C0WYeyVM2qweOMAAuEn6T2K6S6fZeS35D11PJ8NQLUC00RlBVau3oAtRlzdt0r63rI/s1600/fresh+basil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyJLr-D6Co8KtAH_ie_DpwUFMti1YuZzK_xL_vvCfvp2ADihZBBpu6ksH9nXy3p22j0wcCvq98C0WYeyVM2qweOMAAuEn6T2K6S6fZeS35D11PJ8NQLUC00RlBVau3oAtRlzdt0r63rI/s320/fresh+basil.JPG" width="320" /></a></div>
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<br />
I always have more fresh basil than I can use from my little pots on the deck. Every year I think "I need to find a way that works to preserve this basil"! Yet, I never do. Either bugs or the first cold snap gets them and I start over the next Spring. Drying has never garnered a happy result and none of the other "saver" systems seem to work for me.<br />
<br />
This year, I bought some plastic ice cube trays from the dollar store and tried the "freeze in olive oil" method I'd heard of in the past.<br />
<br />
The unfortunate thing was the ice cube trays were hard plastic. When I banged them to get the olive oil and basil ice cubes out - the trays cracked and broke. I was able to get the cubes out with a sharp knife along the edge - but lesson learned. If you want to try this, get some soft plastic ice cube trays that bend so you may twist and pop out the end product...otherwise, you will be throwing away the ice cube trays!<br />
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I did these a few weeks ago and didn't take pictures, but it was a really easy process. I harvested all of the basil that had new growth starting - my plants looked bare, except for the baby leaves, but they have already filled out again (per the photo at the top) and it will be time to harvest again very soon. I'm always pinching them back so they don't flower and seed as well.<br />
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Once I had my "harvest" - which was the amount of a loosely packed freezer size Ziploc bag - I brought them in and rough chopped on the cutting board. I equally divided the chopped basil between each ice cube compartment and added olive oil to fill just below the edge of the compartment. I placed the ice cube tray on a small baking sheet and popped it into the freezer and left it over night.<br />
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The next day I took them out and began the previously mentioned debacle of getting them out of the ice cube tray. I did realize that the longer I messed with them, the more the warmth of my hands began to melt the olive oil, which allowed some to slide right out. They did eventually all come out, but then I had leaky olive oil cubes. I refroze on the baking sheet for about thirty minutes to take care of the warmed olive oil and then quickly transferred them to the quart-sized Ziploc freezer bag for storage.<br />
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I'm so pleased with the outcome. I'm using a couple of these for the first time as I make a new Marinara Sauce recipe. I'll post the link as soon as I finish writing the post! For now - this was a viable way to preserve my Spring and Summer basil harvest. I envision popping these cubes into various food preparations calling for both olive oil and basil! Love having an option beyond dried basil in my food supplies! (I also think you can do pesto this way - but I haven't tried it...YET!)<br />
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<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!!!</span></b><br />
<b><span style="color: blue; font-size: large;"><br /></span></b>
<b><span style="color: blue; font-size: large;"><br /></span></b>Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-55830042326911617882015-04-25T10:47:00.000-05:002015-04-25T12:36:23.843-05:00Vanilla Citrus Roll-out Sugar Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8IHm9z2EunU4xE0GZJ0c9UPuwZrNBreKksGMrEGkzbaPrysPGUpb-ooyaAif7fmtdnwc2rOHXq6ezP76HGrkp6fQNmfKwCGX4uf07dOj_risiAbkq4aCAU_5_1l5w8vlsncfZaVWGWQ/s1600/Cookies+on+platter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8IHm9z2EunU4xE0GZJ0c9UPuwZrNBreKksGMrEGkzbaPrysPGUpb-ooyaAif7fmtdnwc2rOHXq6ezP76HGrkp6fQNmfKwCGX4uf07dOj_risiAbkq4aCAU_5_1l5w8vlsncfZaVWGWQ/s1600/Cookies+on+platter.JPG" height="306" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple miniature daisies coated with Lemon Drop Glaze<br />
with a small yellow center piped from thickened, colored glaze.</td></tr>
</tbody></table>
When it is Spring, my head thinks of lemony desserts. Happens every year. The tart sweet combination of lemon and sugar is a flavor explosion for me! I decided to make a recipe for a roll-out cookie dough utilizing some of my favorite flavors. I think it turned out fairly well and is really just a simple rendition of the most popular cookie dough I make, the <a href="https://sites.google.com/site/spiflipflopfoodie/home/vanilla-bean-sugar-cookies" target="_blank">Vanilla Bean Sugar Cookie</a>.<br />
<br />
These cookies are great with a simple lemon glaze or they can be beautifully decorated with royal icing flavored with either vanilla or fresh strained lemon juice. Yum.<br />
<br />
Here's what I did.<br />
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<h3 align="left" id="sites-page-title-header" style="color: #222222; font-family: 'Open Sans' !important; font-size: 26px; font-stretch: normal; font-weight: normal; margin: 0px; padding: 33px 10px 0px;" xmlns="http://www.w3.org/1999/xhtml">
<span dir="ltr" id="sites-page-title" style="outline: none;" tabindex="-1"><a href="https://sites.google.com/site/spiflipflopfoodie/home/vanilla-citrus-sugar-roll-out-cookies" target="_blank">Vanilla Citrus Roll-out Sugar Cookies</a></span></h3>
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<span dir="ltr" style="outline: none;" tabindex="-1"><br /></span></div>
<div>
<span dir="ltr" style="outline: none;" tabindex="-1"></span><br />
<div>
<span dir="ltr" style="outline: none;" tabindex="-1">Ingredients:</span></div>
<span dir="ltr" style="outline: none;" tabindex="-1">
<div>
<br /></div>
<div>
1 cup butter - room temperature</div>
<div>
1 cup granulated sugar</div>
<div>
1 large egg - room temperature</div>
<div>
1 Tbsp Vanilla Bean Paste</div>
<div>
1 Tbsp Cream</div>
<div>
1 tsp Lor-ann's Lemon Emulsion</div>
<div>
Zest of medium lemon (finely zested - with a Microplane - don't get the pith!)</div>
<div>
Juice of that same lemon (after zesting) - should be about 2 Tbsp</div>
<div>
<br /></div>
<div>
3 cups All Purpose Flour - unbleached preferred</div>
<div>
1/4 tsp. baking powder (may use up to 1 tsp of baking powder if you want a higher rise)</div>
<div>
<br /></div>
<div>
<div>
Method:</div>
<div>
<br /></div>
<div>
In bowl of a stand mixer, cream together butter and sugar until well mixed. </div>
<div>
Add egg and mix until incorporated. </div>
<div>
Add vanilla bean paste, cream, lemon emulsion, zest, and juice of lemon. Mix until smooth. </div>
<div>
Measure flour and add baking powder to flour, stirring to combine throughout. </div>
<div>
Add 1/2 of flour mixture to mixture in bowl and mix on low setting of stand mixer. </div>
<div>
Add the rest of the flour after all incorporated, again on low. </div>
<div>
Stop and scrape all the way to the bottom, pulse again. </div>
<div>
Re-check for crumblies on the bottom of the bowl and scrape up into dough with a spatula. </div>
<div>
Pulse again to fully incorporate all dry ingredients. Don't over mix.</div>
<div>
<br /></div>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4b_zsNPAi1nFw1DE5RC1399zdDRHdjlsAmhuI3cz71wBK8qEevlzo6GEU9bTc_2o4zhtsWbGFtRsULVJB19GR7zqq9Ry3pPJHXay9hb2F3855uBnHfxFW40HCUYWbhROXhplo_kXqatQ/s1600/dough+wrapped.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4b_zsNPAi1nFw1DE5RC1399zdDRHdjlsAmhuI3cz71wBK8qEevlzo6GEU9bTc_2o4zhtsWbGFtRsULVJB19GR7zqq9Ry3pPJHXay9hb2F3855uBnHfxFW40HCUYWbhROXhplo_kXqatQ/s1600/dough+wrapped.JPG" height="270" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love the flecks of lemon zest and vanilla bean that show in<br />
the dough. Wonderful flavor!</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
Divide dough in half, pat into a fat pancake shape, and wrap each half in plastic wrap. </div>
<div>
Chill in refrigerator for at least an hour. Roll between two sheets of parchment for easier rolling of this sticky dough. If you need to roll on the bench - flour generously to avoid sticking, or add an additional 1/2 cup of flour to the dough when mixing the dry ingredients in. I always place my baking sheet with cut-outs on it into the freezer for about 15 minutes. Since this is such a soft dough, I want to ensure the butter firms up and doesn't spread too much when baking. After the freezer time, it is easy to brush any excess flour from the cookies with a pastry brush before baking.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjvoBKcaFJlver5FTGQzfBnt9jR3KR8_yytZNSCpPUdXNlRyICn3b-y0R5Puv8KGgtpToUU2761gS6Oz2KJnd3mW3tJh24wgFOI9xq0GoC68V4ZimzAdit4-eNjQjGZ19kz6-XHXmbVA/s1600/flour+for+cutter.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjvoBKcaFJlver5FTGQzfBnt9jR3KR8_yytZNSCpPUdXNlRyICn3b-y0R5Puv8KGgtpToUU2761gS6Oz2KJnd3mW3tJh24wgFOI9xq0GoC68V4ZimzAdit4-eNjQjGZ19kz6-XHXmbVA/s1600/flour+for+cutter.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dip cookie cutter in flour so it doesn't<br />
stick in this sticky dough.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<div>
Bake in a preheated 350 degree oven until the bottom edge of the cookies are just barely starting to turn a light brown.</div>
<div>
That can take anywhere between 10 and 18 minutes, depending on the size of the cookie and the particular pan I'm using. These minis took about 12 minutes.</div>
<div>
<br /></div>
<div>
Remove when done and place pan on a cooling rack. </div>
<div>
Rest for at least 15 minutes. </div>
<div>
Remove from cookie sheet onto a cooling rack until completely cooled. </div>
<div>
</div>
</div>
<div>
I made a batch of <a href="http://spiflipflopfoodie.blogspot.com/2013/11/lemon-ricotta-acorn-cakelets.html" target="_blank">Lemon Drop Glaze</a> and dipped the cookies upside down, placed on rack over the lined baking sheet and allowed to drip down the edges.</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVcnGBY2e8xyvBaNSzCsymEVYv4TAkTpZcNiXx0t4wPa1axEtHyEGK_6LDycr92AWNctz4prAGZalnTBfK88M_9K1Pks06R7Mwr-z6uqWUnYC5nKzT3fYYRYs03BAABl1W3IIH8R12EI/s1600/glaze+drying+on+rack.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVcnGBY2e8xyvBaNSzCsymEVYv4TAkTpZcNiXx0t4wPa1axEtHyEGK_6LDycr92AWNctz4prAGZalnTBfK88M_9K1Pks06R7Mwr-z6uqWUnYC5nKzT3fYYRYs03BAABl1W3IIH8R12EI/s1600/glaze+drying+on+rack.JPG" height="250" width="320" /></a></div>
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<div class="sites-canvas-main" id="sites-canvas-main" style="min-height: 150px; overflow: hidden; padding-bottom: 5px; padding-top: 34px;">
With the leftover glaze, I added more sifted powdered sugar and 2 drops of AmeriColor Electric Yellow gel color, and stirred until it was thick enough to pipe. Using a #3 tip, I piped a little yellow circle in the middle of the daisy. They were completely dry within 4 hours and able to be stacked between sheets of waxed paper in a container for storage.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDTnxixE4_efKKi_Ijq2plwmmmlG9O2iegKw55n_r8F96bL_bAT61D2L23n8L0CXZfE3GuQAi-kXDPs_EBecyXh2NgmDtEtYdhnEoitVznFtfklLOhdQ0v73MPEwXJ9EG5iix0qSSrFA/s1600/thickened+glaze+in+piping+bag.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDTnxixE4_efKKi_Ijq2plwmmmlG9O2iegKw55n_r8F96bL_bAT61D2L23n8L0CXZfE3GuQAi-kXDPs_EBecyXh2NgmDtEtYdhnEoitVznFtfklLOhdQ0v73MPEwXJ9EG5iix0qSSrFA/s1600/thickened+glaze+in+piping+bag.JPG" height="320" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use at least a #3 tip so the zest doesn't clog the tip.</td></tr>
</tbody></table>
</div>
<div class="sites-canvas-main" id="sites-canvas-main" style="min-height: 150px; overflow: hidden; padding-bottom: 5px; padding-top: 34px;">
I had one of these this morning - it is a 2 or 3 bite cookie (if you are dainty - one bite if you aren't). Wonderfully fragrant and full of flavor, enjoyed with a hot cup of tea or coffee. These are not going to hang around very long I'm afraid!!! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxY9lbXg2eyG3Zj42AV8xeVeO-sjItikkAv91BzoA37QY0qTpkDpTCJnEk-XY4nfgTWd2FcEvDFoJBubjKaFx1CRBYJRKXcOZzHP8rEc1lqETytyZN3kzIFvtptHVTi-NggOrPbJ3OGZI/s1600/cookie+closeup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxY9lbXg2eyG3Zj42AV8xeVeO-sjItikkAv91BzoA37QY0qTpkDpTCJnEk-XY4nfgTWd2FcEvDFoJBubjKaFx1CRBYJRKXcOZzHP8rEc1lqETytyZN3kzIFvtptHVTi-NggOrPbJ3OGZI/s1600/cookie+closeup.JPG" height="300" width="400" /></a></div>
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<div class="sites-canvas-main" id="sites-canvas-main" style="min-height: 150px; overflow: hidden; padding-bottom: 5px; padding-top: 34px;">
<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!!!</span></b><br />
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<b><span style="color: blue; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-g8bOBzdHkIAktG5vvvaF7rNREoLfove6P0aXW7n5LWB_xht9Sf-xaYYYWlSvXEJOfLCGLg0GNW0ywJf14c672xoVU5uSYF6MnNPENZtn6MdVuZIkblZ_DdLJEgoWagTlzhE5QVkvjg/s1600/cookies+on+shell+plate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-g8bOBzdHkIAktG5vvvaF7rNREoLfove6P0aXW7n5LWB_xht9Sf-xaYYYWlSvXEJOfLCGLg0GNW0ywJf14c672xoVU5uSYF6MnNPENZtn6MdVuZIkblZ_DdLJEgoWagTlzhE5QVkvjg/s1600/cookies+on+shell+plate.JPG" height="266" width="320" /></a></span></b></div>
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<b><span style="color: blue; font-size: large;"><br /></span></b></div>
Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-7688356053582474982015-04-03T09:59:00.001-05:002015-04-05T16:18:44.738-05:00Paint-Your-Own Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-cG1Fe3ofX68PLFiQ2uO_k2XsJvctCbuoiR_rfGbemw-HZdInwt4bhvINrbvppPbklA9IVcfKSUyGwQGeJRo4jGjwRbfx-xAHOV5Q63kKdt0VrStTb4jH4lVkiuI4yoJUuWJctNbtqg/s1600/Jays+kids.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-cG1Fe3ofX68PLFiQ2uO_k2XsJvctCbuoiR_rfGbemw-HZdInwt4bhvINrbvppPbklA9IVcfKSUyGwQGeJRo4jGjwRbfx-xAHOV5Q63kKdt0VrStTb4jH4lVkiuI4yoJUuWJctNbtqg/s1600/Jays+kids.JPG" height="191" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to package!</td></tr>
</tbody></table>
<br />
<br />
This is really just a quick share! If you want to learn how to make these cute cookies, there is a wonderful tutorial online via <a href="https://www.youtube.com/watch?v=k3lwuKpUPQY" target="_blank">Montreal Confections' Patreon page</a>. It is a subscription - but for as little as $1 per month you can have access to many of her tutorials. I enjoy learning from Marlyn and I bet you would too. She was the original creator of the PYO (Paint-Your-Own) cookie - often copied in the cookie world! She always says she's happy for people to learn and use her designs. I do think, however, it is important for cookie artists to attribute the source of their design ideas in social media. That's why you often see my posts including where I learn things. I'm a little creative...but not THAT creative. The link to her YouTube channel above shows samples of the types of PYO cookies you can learn to do on her <a href="https://www.patreon.com/" target="_blank">Patreon Channel</a>. The actual tutorials are on Patreon at this point.<br />
<br />
These were my first PYO cookies. I made them for my grandkids and some friends of my oldest son...everyone seemed happy to get them! They were also happy to see I had used my <a href="https://sites.google.com/site/spiflipflopfoodie/home/vanilla-bean-sugar-cookies" target="_blank">Vanilla Bean Sugar Cookie dough</a>. It's the family favorite. These cookies were really large and sturdy. They measured 6 1/2 inches tall and were rolled 3/8" thick. I only used 1/4 tsp. of baking powder to prevent spread (but I used a tiny bit so I would have some lift - it's a fine line)!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0uPFbggVJA02WBsIgftcV5CHdA5AfiFiWkYJ8qxZ_pdJeM03NhowCqY3UlEAoIejglFkd3OZCHH3GhsFMPptK6V3zB97rSWCAYVejKYP7btrhGsU4ML4JLPbeL7u-k6uKgVfDhgh5Es/s1600/Darcy's%2Bcookie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0uPFbggVJA02WBsIgftcV5CHdA5AfiFiWkYJ8qxZ_pdJeM03NhowCqY3UlEAoIejglFkd3OZCHH3GhsFMPptK6V3zB97rSWCAYVejKYP7btrhGsU4ML4JLPbeL7u-k6uKgVfDhgh5Es/s1600/Darcy's%2Bcookie.JPG" height="400" width="215" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple designs or more intricate.<br />
You can gear it more towards<br />
the age of the child by piping<br />
larger patterns, easier to paint<br />
and stay in the lines...<br />
although staying in the lines<br />
is not at all necessary!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGoBuaDTDxRTUqXWdDtOATHL5o5E1yzeJ78JdliuxPlRx-yAZokf50qrV7eUsH3gTnAmUwpRZV59-sY8CaEizUppWBtkeQ-kkJJIkfgaTrO0BmbsBqZxWxrrvybhewImrREJY7ubddTo/s1600/Lola+and+Audrey+cookies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGoBuaDTDxRTUqXWdDtOATHL5o5E1yzeJ78JdliuxPlRx-yAZokf50qrV7eUsH3gTnAmUwpRZV59-sY8CaEizUppWBtkeQ-kkJJIkfgaTrO0BmbsBqZxWxrrvybhewImrREJY7ubddTo/s1600/Lola+and+Audrey+cookies.JPG" height="252" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little tag stapled to the top of the packaging gives<br />
instructions on how to activate the colors.<br />
I loved that this particular project used<br />
food color air-brushed M&Ms for the color dot<br />
instead of more royal icing..<br />
Tasty addition to the PYO line-up!</td></tr>
</tbody></table>
Thanks Marlyn, for sharing your creative genius with the world. I have learned so much from Obi-wan Marlyn!!!<br />
<br />
<b><span style="color: magenta;">Happy Easter Everyone!!! </span></b> May you be blessed with spending the day with your family and/or friends! Those who don't celebrate Easter - just have a marvelous Sunday!<br />
<br />
<span style="color: red;">UPDATE:</span><br />
I just received a photo of one of the painted cookies. Yay! Thanks for sharing the art work :-)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2l6CV_tyUd_QeAfpjUknrG4P-h-9hbjiqxqPOrv0FApwmnyUHeG_-O8m7iPZ6OohzB2ep57AQmdlcE_cq_6psz1q7iI1oumVMGUXfDF8_fJom2FnNeCvwyFs0fYBJzEN_BUFpTHLxX5c/s1600/Ashton's%2Bpainted%2Bcookie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2l6CV_tyUd_QeAfpjUknrG4P-h-9hbjiqxqPOrv0FApwmnyUHeG_-O8m7iPZ6OohzB2ep57AQmdlcE_cq_6psz1q7iI1oumVMGUXfDF8_fJom2FnNeCvwyFs0fYBJzEN_BUFpTHLxX5c/s1600/Ashton's%2Bpainted%2Bcookie.JPG" height="400" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Courtesy of James Harris</td></tr>
</tbody></table>
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<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com3tag:blogger.com,1999:blog-7665386865227152267.post-26338989605879653502015-03-31T10:05:00.000-05:002015-03-31T10:05:07.336-05:00Easter's on the Way!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFWdzKc7ezdJw7JmZZVrmDEuukl7rtlNZf6eNrSVydwHkmNmbG_YK-RjE6LQKHH66De2jy1aUOMoxGQw25oLaCiV_mlQolwZzKXrzkdTh3-YMSdHMOj-XTNvsQZWEiRYPlSZLVM7T7_c/s1600/Purple+stenciled+easter+cookies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFWdzKc7ezdJw7JmZZVrmDEuukl7rtlNZf6eNrSVydwHkmNmbG_YK-RjE6LQKHH66De2jy1aUOMoxGQw25oLaCiV_mlQolwZzKXrzkdTh3-YMSdHMOj-XTNvsQZWEiRYPlSZLVM7T7_c/s1600/Purple+stenciled+easter+cookies.JPG" height="307" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A very light violet royal icing stenciled onto base-coated<br />cookies - these three were all using <a href="http://designerstencils.com/" target="_blank">Designer Stencils</a><br />products. The flowers were learned by taking two<br />different classes on <a href="http://craftsy.com/" target="_blank">Craftsy</a> - SweetAmbs Sweet Elegance <br />and Wilton Piped Flowers.</td></tr>
</tbody></table>
<br />
Cookie show and tell time. I've been working on these Easter cookies for the last few days. I needed to have them finished by today and I met the deadline. This isn't everything but I did end up with three dozen that I'm happy with! I've been taking a lot of "online classes"... Montreal Confections, McGooU, Craftsy, and a lot of quickie tutorials I see on Facebook and YouTube. Most of these were planned based on something I've learned online. So, here we are!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsbxtk37SIxAvEM6UVo1Y2SsKgEte1gSSXKCN97c6aYBOrzB-obZlNDOsWFxLZKswz9TCZSMKJEhUCJWvvyeytpTa-UzXb92vrJ8dCKmAc2YB8DyrQ7OIXTxpuqHbSUqnCAykwUHPWvg/s1600/baskets+ala+arty+mcgoo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsbxtk37SIxAvEM6UVo1Y2SsKgEte1gSSXKCN97c6aYBOrzB-obZlNDOsWFxLZKswz9TCZSMKJEhUCJWvvyeytpTa-UzXb92vrJ8dCKmAc2YB8DyrQ7OIXTxpuqHbSUqnCAykwUHPWvg/s1600/baskets+ala+arty+mcgoo.JPG" height="302" width="400" /></a></div>
I love the baskets of flowers I made based on my class at <a href="http://www.artymcgoo.com/subscribe/" target="_blank">McGooU</a>. The basket and handle were piped white with a PME 1.5 tip and then, when dry, painted with a mixture of copper AmeriMist color, some gold petal dust and even a little pink in the middle one - gave it an interesting depth of color. I like that there is some bare cookie showing with visible flecks of vanilla bean seeds in my <a href="https://sites.google.com/site/spiflipflopfoodie/home/vanilla-bean-sugar-cookies" target="_blank">Vanilla Bean Sugar Cookies</a>. I worked on flowers every time I had extra stiff icing. Stored in air-tight containers, piped royal icing flowers last for a really long time! I keep several containers on hand for days like this. Love the look! My grandkids will love eating the "candy flowers".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE3sxGlhfeg6ux1JCXvoStkqIF058l4RkMGyObnDsHbulDE9gd4dBlfz5cQoF6NEsjKr1Htqipuo10VGCOeXjN-p-FK0c1IlEcp3dTfmzGzPbkGQrRSC2W834vWl-2fhiwrSGox_V9HY/s1600/Chicks+ala+Montreal+Confections.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE3sxGlhfeg6ux1JCXvoStkqIF058l4RkMGyObnDsHbulDE9gd4dBlfz5cQoF6NEsjKr1Htqipuo10VGCOeXjN-p-FK0c1IlEcp3dTfmzGzPbkGQrRSC2W834vWl-2fhiwrSGox_V9HY/s1600/Chicks+ala+Montreal+Confections.JPG" height="291" width="400" /></a></div>
Montreal Confections posted a video for this project this week on her <a href="https://www.patreon.com/montrealconfections" target="_blank">Patreon channel</a>. Patreon is a wonderful way to support artists you admire. I enjoy getting tutorials before others and sometimes they are available only to Patrons. It's a worthy cause in my book. <br />
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I had already baked these little guys and was overjoyed to see her detailed visual on decorating them pop up. I think they turned out cute and I used most of her technique but made a few slight changes. I didn't cut out and use her template, but I did print it out to look at it while I piped. I also did not want to drag out my airbrush so I used some dry orange petal dust to lightly highlight the edges of their cheeks and wings. Love the depth it gave. I also used dry luster dust on the cheeks...it was a deep pink with a little sparkle. This cookie cutter is from Wilton and actually has a bow tie for the little chick. I bake really thick 3/8" cookies and should have rolled the bow-ties thinner. After I decorated them, they looked funky because the stuck up so high, so I opted not to use them. I'm happy with how they turned out - very cute little chicks.<br />
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Next up, also learned from Montreal Confections, were these cute 3-D bunnies using a cutter from Chicago Metallics. I had learned my lesson from the chicks and cut these guys at 1/4". I would cut the hind legs even thinner if doing again. Pretty much followed Marlyn's tutorial except that I piped a dot of dark gray and lay in a pink 4mm sugar pearl for the eyes and then, using a needle tool, I dragged a bit of the dark gray into eyelashes...so these are girl bunnies :-) Marlyn showed grass down by the bunny feet but I liked the idea of painting on some flowers. I used a very fine paint brush (I finally found one I love) and just did little dot flowers. They remind me of the beautiful wildflowers currently being seen on Texas roadways and acreage. Also loved this little project (especially that they stand up so easily). The paint brush I found at Michael's or Hobby Lobby I'm sure. It is a LaComeille 18/0 Liner #7350. I love that it has a thicker handle with a tapered grip which allowed me to hold it in such a way that I had a bit more control. I tend to get shaky hands :-)<br />
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I make chicks every year. Nothing new here beyond some little wings I piped on. I found this tiny little carrot cutter in my box of Easter cutters. I used some leftover icing to pipe the carrot and then used orange food color to paint some stripey looking color - going for a more realistic carrot!<br />
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I don't know where I got this bunny cutter with a tail. I saw lots of people using this cuter this year but using it face-forward. I was working on trying out some stencils and decided to do the rear-facing bunny on the left and some bunnies stenciled onto an egg on the right. Stepping away from the "expected" with these two. <br />
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These were all stenciled and painted with food color as well. The bunny ears and eye lashes were painted, the flowers and grass on the left also painted. The center bunny was stenciled, then dots piped for flower centers and leaves/stems painted two shades of green. The bunny on the right utilized half of a stencil which I masked off using Press 'n' Seal so the eyes and ears didn't end up with a design on top of them. These are some of my favorites.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFwMbNiGDHs6pquFtpLIpNX8WcyzzsaCBkjsS-uAUQK7ZYXpAJbcNnu-puRHk2j3px_9hAvaiKyK-Fx8Azhym3mO5Ts5K8ru4Hkkx7MWdO4V4yqOHDt0ZSFd_PU457jfi5ImxyxbXBJ8/s1600/stenciled+bunny.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFwMbNiGDHs6pquFtpLIpNX8WcyzzsaCBkjsS-uAUQK7ZYXpAJbcNnu-puRHk2j3px_9hAvaiKyK-Fx8Azhym3mO5Ts5K8ru4Hkkx7MWdO4V4yqOHDt0ZSFd_PU457jfi5ImxyxbXBJ8/s1600/stenciled+bunny.JPG" height="290" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A simple stenciled bunny. She's pretty in purple. Very light purple!</td></tr>
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By the time I got to these last three cookies I was getting weary. I used a glass etching stencil for the hummingbird over the flowers. Trying to hold the stencil still while changing colors with my palette knife was challenging, but it turned out nicely. The butterfly was stenciled in light blue and then I highlighted with painted accents using that new extra fine paint brush. The flower spray on the right was the same stencil I used on the bunny above except I didn't paint it. I was really tired by this point!<br />
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Thanks for checking out my cookies - I keep thinking I should start a second blog just for cookies but, darn it, I'm just too lazy! My blog is kind of like my life - scattered with a variety of interests - I enjoy sharing whatever I find that I like!<br />
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<span style="color: blue; font-size: large;"><b>Bon Appetit, Y'all!!!</b></span><br />
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<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-48630399990575690682015-02-27T16:25:00.000-06:002015-02-27T16:25:48.440-06:00Liam's Steak House & Oyster Bar<div class="separator" style="clear: both; text-align: center;">
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I remember wanting to go to <a href="http://liamssteakhouse.com/" target="_blank">Liam's</a> for the last two "event" dinners...and Mr. Flip Flop groaned about putting on "real clothes". We have REALLY gotten into the casual mode over our years at the coast! This year, I thought "heck, it's the island, wear what you want"! We sure aren't trying to impress anyone. LOL! If you have 'em, put on some blinged out flip flops and go on with your bad self. We saw folks in their work clothes, tropical shirts and shorts, dresses, slacks, etc. The island is well-known to be a "no tie zone" so no one should let the fact that they didn't bring any upscale clothes with them on vacation stop them from eating at one of the finest restaurants on the island. <br />
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The service was outstanding, the food was exceptionally delicious, and while a bit pricey, it was worth every dollar spent. A great addition to our list of places we will go for celebratory dinners.<br />
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We decided to skip alcohol since it was a week-night and his shift Friday was likely to be long and arduous. So, we splurged instead on an appetizer of Calamari - a beloved favorite. This dish was outstanding. Light textured crust and a generous plate of perfectly cooked nuggets of squid tentacles and rounds made us both smile!. Topping this dish with delicious slices of large green olives lightly dusted with Parmesan cheese was a surprising, yet scrumptious, addition to the plate. A crock of warm and spicy, chunky tomato dipping sauce was the perfect complement for the Calamari. Two huge thumbs up.<br />
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They also served a hot loaf of French bread with a scoop of soft butter. Delish! Best of all, the service was prompt and attentive, but never intrusive, The table setting was minimalist and lovely (you know I'm always checking out the dishes) with a crisp white tablecloth giving it the steakhouse vibe. The decor was definitely coastal, centered by a gorgeously appointed wooden bar with several people seated there sipping drinks. Quiet and "restrained" - which is a nice switch from some of the more hectic environments you sometimes find on a tourist concentric island.<br />
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Now, on to the rest of our dining experience. Mr. Flip Flop ordered the Prime Rib. It was served with asparagus and a loaded baked potato as well as a bowl of au jus. There was a small condiment bowl of creamy sauce, but I didn't even notice it until I was looking at the photo.<br />
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The angle of the photo above (because I'm leaning across the table while my spouse rolls his eyes at my wasting his time with photographs of his plate of food) makes the really quite large piece of meat look smaller than it really was.<br />
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This angle gives a better idea of how thick and meaty this delicious prime rib actually was. He said everything was very good and he had to bring home part of the slab of meat as it was so big and thick. I'm sure it was the breakfast of champions before work this morning! The man loves eating leftovers for breakfast. <br />
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Now, I had heard the Cobb Salad was outstanding, so my decision was basically made before I arrived. The only thing I had to decide upon was my choice of beef filet, chicken, or shrimp as one of my toppings. It was a deliciously classic Cobb so my brain wanted to go with the chicken. However, those who raved about this salad had specifically raved about the Filet Cobb - so I went with that. I am so happy I did. It was too huge to finish but I did put a healthy dent in it. I also made sure to eat every bite of the tender, melt-in-your-mouth filet, the perfectly ripe avocado, the boiled eggs, and as much of the bacon and bleu cheese as I could. I was about to pop. I now know why my lady friends raved!<br />
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I will have to say I am glad it was a little dark in Liam's... I asked for my filet to be medium and that's a little more edging towards medium rare in my opinion. However, it was probably the better service for the meat - it literally melted in my mouth. Really glad I couldn't see it all that well at the time though!!!<br />
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Bottom line...go there. It was delightful and everything I could ask for (except a view) upon the occasion of my 22nd wedding anniversary! I give it my highest rating and will be back again soon! They are a small venue, so reservations are recommended during the busy times on the island. We fortunately didn't need them - but it wouldn't hurt if you want to avoid a potential wait! I didn't see a single soul hurrying through their dinner! Be safe, not sorry!<br />
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<b>SPI FLIP FLOP FOODIE
RATING:<o:p></o:p></b></div>
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<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">5 – OMG – that was an outstanding meal! I can’t wait to go back </span></b></div>
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<a href="http://www.urbanspoon.com/r/99/1758086/restaurant/Brownsville/Liams-Steakhouse-and-Oyster-Bar-South-Padre-Island"><img alt="Liam's Steakhouse and Oyster Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1758086/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-17847303662809790902015-02-20T15:25:00.000-06:002015-03-26T16:46:34.549-05:00Causeway Cafe - Port IsabelIn our continuing tradition of "ladies who do lunch", my friends and I decided to try a relatively new spot for lunch this month. Iris had already been before and vouched for it being quite good. Well, let me tell you, it was better than good! This is a coffee shop and then some!<br />
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Causeway Cafe is on the South side of Lighthouse Square and if you are at the light going towards the island, just look to the right - it's the last shop before the Causeway. Plenty of parking, outdoor seating, lovely indoor decor. My friend and I just looked at each other and were both going "wow"! This is just what Port Isabel needed. <br />
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Lovely staff, gracious serene surroundings, delicious food, good coffee, lovely coffee cups and dishes. I was in happy overload! Another friend had posted how nice it was to have a place to go and sip a good cup of coffee in Port Isabel and, after hearing that, I should not have dragged my feet in getting there. I can picture myself with a latte and a book, whiling away a morning. I didn't even notice the pastries, but I'll give an update when I go back!<br />
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I brought home a menu but I'm not going to post my pictures - because it is easy to find on their <a href="http://www.mycausewaycafe.com/" target="_blank">website which I am linking here</a>. They have a nice little lunch menu and I selected the daily special. It included one half of a sandwich and a cup of soup for $7.99. The soup of the day was a Sirloin Vegetable Minestrone I believe - it was delicious. I selected the seasonal Albacore Tuna Salad on Croissant for my sandwich. It was described as wild-caught tuna blended with relish, mayo, onions, fresh herbs, and spices. Served on a plate with a pickle it was exactly enough for a light lunch. The flavor of both the soup and sandwich were really outstanding. Tea and the lunch special totaled right at $10. <br />
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Iris had Vickie's Chicken Salad which she gave high praise. She said the addition of cranraisins was an outstanding touch to go with the all natural chicken breast, walnuts, gala apples, mayo, fresh herbs and spices. She opted to have it as described on the menu with tomato, onions, and spinach. She could have had it as a sandwich or over field greens if she preferred. <br />
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Our non-eating friend always has coffee and she smiled happily at the generous clear glass cup and the coffee within. You could tell we were all having a most excellent time as we grinned through most of our time there and lingered longer than we usually do over lunch! Causeway Cafe had a great vibe!<br />
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I can't wait to go back. I am, of course, posting this in February, so all I know are Winter Hours - 8:00 to 3:00 Tuesday through Saturday - closed Sunday and Monday.<br />
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I didn't see breakfast items on the menu, but I did see mention of Muffins! This will be a great place for Mr. Flip Flop and I to go on those "on-call" week-ends he has wherein we are land locked and can't go over to the island. Yay! Love new places!<br />
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<b><span style="color: red; font-size: large;">UPDATE 2/27/2015</span></b><br />
<span style="font-size: large;">Planned my day of errands and appointments to include a second visit to Causeway Cafe - all alone - so I could just sit and take it all in. Lunch special today included a most excellent Tomato Basil Soup and my half sandwich choice to go with it was the chicken salad on a croissant (what Iris had last visit but as a sandwich). OH MY - it was to die for. There was a lot of foot traffic as I sat there - Winter Texans ending their visit and others just coming in for the first time. Nice to see the place was hopping. I was happy to find they did have WiFi and I spent a little time staring out the window and reading my book before I decided to have a coffee for dessert. I selected a White Chocolate Mocha Latte with Half and Half with Whip. O*M*G!!! It was beyond delicious. Next time I'll have a double shot of espresso - in it - but for today it was absolutely perfect.</span><br />
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<span style="font-size: large;">I also had the opportunity to view, but not taste, an array of desserts in their pastry area. They have gluten free muffins, pies, bars, cheese cake...and I was told the offerings changed regularly. If I hadn't been so full from lunch and coffee I'd have wanted a piece of something - likely the lemon bar. I love lemon!</span><br />
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<span style="font-size: large;">So, take two lived up to the first visit and then some! YAY!!! (Pssst... I hear they are soon going to have a deck and wine and beer...I think I heard right. Can't wait to see that happen. I'm hoping that means they might extend their hours some in the Summer. They didn't mention that, but I can always hope.) Lovely place. Check it out if you haven't already done so!</span><br />
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<b><span style="font-size: large;"><span style="color: blue;">SPI FLIP FLOP FOODIE
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<b><span style="color: blue;">4 </span>– Lip smackin’ -
good quality – flip flops will definitely be parked under their table again!<o:p></o:p></b></div>
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<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!</span></b></div>
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<a href="http://www.urbanspoon.com/r/99/1835916/restaurant/Brownsville/Causeway-Cafe-Port-Isabel"><img alt="Causeway Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1835916/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>
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<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-63149399325961547572015-02-18T10:03:00.000-06:002015-02-18T10:03:53.421-06:00Tricks of the TradeI often ask myself "why didn't I think of that?" Yep, it's the million dollar question, isn't it? I suspect many of us ask ourselves that question when we stumble across something that makes life easier! This post is eventually about creating pods from tipless bags...but first I have to wax on a bit about the creativity that abides in the cookie decorating world.<br />
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Fabulous edible art in the cookier world is being created by creative people every day. Everyday items are also being repurposed by creative cookiers everywhere! They see a problem and they propose a solution...and before you know it, someone has created a new way to perform a task, and sometimes it evolves into a product that meets the specific need! Entrepreneurs abound in the cookie world! Tooth picks to boo boo sticks to needle tools, using craft tweezers to pick up tiny little sugar beads, using a bead tray to corral our sanding sugar and non pareils and safely return them back to the jar. The group of people we all longed to be with started with Cookie Camp, evolved to CookieCon, and then someone said "hey, how about a CookieCruise?" Learning via online tutorials from <a href="https://www.youtube.com/user/montrealconfections" target="_blank">Montreal Confections</a>, <a href="https://www.youtube.com/user/HanielasBlog" target="_blank">Haniela</a>, <a href="http://www.youtube.com/user/SweetAmbsCookies" target="_blank">Sweet Ambs</a>, <a href="http://www.youtube.com/user/JuliaMUsher" target="_blank">Julia Usher</a>, and <a href="http://www.artymcgoo.com/subscribe/" target="_blank">McGooU</a> (and so many more)! Blogs by the awesome <a href="http://www.sweetsugarbelle.com/" target="_blank">Sweet Sugarbelle</a>, <a href="http://www.cookiecrazie.com/" target="_blank">CookieCrazie</a>, <a href="http://www.glorioustreats.com/" target="_blank">Glorious Treats</a>, <a href="http://theenchantedoven.blogspot.com/" target="_blank">The Enchanted Oven</a>, and <a href="http://alissweettooth.com/" target="_blank">Ali's Sweet Tooth</a> (those were <i>my </i>early ones to follow - I follow a LOT more now). There aren't enough words to describe what Julia Usher's <a href="http://cookieconnection.juliausher.com/" target="_blank">CookieConnection</a> has meant to the cookier world! <br />
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More tools - Ikea Bevara clips to hold your bags closed, cookie stencils in glorious multitudes of designs and shapes, magnets to hold your stencils in place and free up your hands, the Stencil Genie to get away from using 8 to 16 little round magnets, embroidery hoop with mesh to hold a home made paper stencil, stencil masks to hold down the round stencils that don't fit in the square Stencil Genie, painting on cookies by creating a palette of dried gel colors in an artist's palette, a box of pressed dusts to use like a paint box, BRP Boxes to showcase our cookies, and a Notta Cookie to practice on...OMG, the list goes on and on and on. The cookiers who read this will likely be able to identify each and every cookie artist who DID "think of that". I know I have followed and learned from many of them... maybe all of them. Amazing people one and all and I didn't even go down the path of specialized cookie cutter creations! Plaque cutters alone could take an entire blog post. Remember when we just had a big circle or a big rectangle to use as a plaque? Airbrushes, the KK, now miniaturized projectors....I have to stop and get on to the point of this particular blog post! (Talk about run on sentences and a gushing style - oh well, that's me)<br />
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One of my favorite newish products is a very thin piping bag, commonly called a "tipless bag" because it can be cut with a tiny little hole and used to pipe words, or a larger hole to outline and fill a cookie...all without the mess and fuss of using a coupler and tips if you so desire. It's an import (the downside) and is therefore, longer in shipping time, but it's cheap and very flexible and it doesn't hurt my hands as much as "regular" disposable piping bags do after hours of piping. They are branded as Master disposable piping bags. I know I have heard of others in the U.S. who sell these online, but I have only bought mine on eBay and just use the search term "disposable piping bags" to find them. Arrival time is anywhere from 2 weeks to 6 weeks - so don't order expecting to receive them day after tomorrow! <br />
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I was washing out other brands of disposable piping bags so I didn't have to throw away bags that could really be used more than once. I was freezing my leftover icing with the coupler still in so as not to waste frosting and bags...lots of hoops being jumped through to stretch my pennies. I didn't jump on the tipless bag craze at first because I LIKED using tips. So, when I first tried them, I used the couplers and tips and just enjoyed the softer bags in my hand.<br />
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However, I noticed more and more artists in the cookie world were being seen with a tipless bag in their hand in photos and videos. I am now all happy about that after using them regularly since Christmas decorating....still, often with a coupler and tip. Another craze that's been around a while is the icing "pod". I am not 100% certain, but I think it was the idea of that crafty Karen of <a href="https://www.karenscookies.net/" target="_blank">Karen's Cookies</a> - the beloved supply shop with the happy yellow tissue paper wrapping their goods for delivery. Also, of course, Karen is the <a href="http://cookiecon.net/" target="_blank">CookieCon</a> maven along with her husband Mike. I never fell in love with the icing pod because, well, I'm a bit clutzy and I slung an entire pod of icing around my kitchen when I tried to make one and instantly went "oh hell no". Others reported better luck with the Press 'n' Seal product to reduce the potential for icing slingage (that's a new word)...but, I just wasn't going there again. I was kind of stuck in my ways and I walked away from the pod.<br />
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But wait, there's more! While discussing an unrelated topic, I was talking about these tipless bags in a Facebook group for Texas Cookiers, when <b>Rosilind, from <a href="https://www.facebook.com/thedoughbar" target="_blank">The Dough Bar Co.</a></b> piped up (haha, no pun intended) and said she used <i><b>the tipless bags for <u>pods</u></b>,</i> sealing the ends with a sealer tool. Sirens went off in my head ... "say what????" <b>Well, Rosilind, aren't you the brilliant girl!!!</b> When I decorated my Valentine cookies, I used tipless bags as icing pods within coupled tipless bags for the entire endeavor. Holy smokes was that an awesome thing! I didn't seal them, but I'm going to do so from here on out! I'm always kind of slow to evolve. Everyone in my family will tell you I really don't like change. LOL!<br />
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<tr><td class="tr-caption" style="text-align: center;">Prepare a coupler bag as usual and put to the side.<br />Have a second tipless bag ready to prepare the pod.</td></tr>
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Using even the unsealed pod just made everything so much easier, across the board. Now I know why the pod people love their pods so much! Preparation, utilization, clean up, saving icing...all easier with a pod! I am on that band wagon from here on out! I was able to rinse out several of the outer bags and reuse them because they only had a bit of icing around the coupler insert, and the ones that did get overly messy, I felt free to toss. I used a lot of icing this year so I had DREADED cleaning up the mess! With this trick, though...wow, so much easier. I tossed the leftover flood icing - it had sat too long and separated so not worth saving in my opinion. The piping icing was still perfect so it was sealed and prepared to be frozen. I was able to flatten it out for much more effective storage in my small freezer.<br />
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<tr><td class="tr-caption" style="text-align: center;">I used this ultra thin little rubber bands from the hair department<br />to wrap around the cut tip</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWRmlT96w9uT8wiNNTkwPDqc_WCBfGTTRQ00yQfu43LzFSHd39c62WrGRLYT-akERPbp1yYm6uFgtVu9eY6OO0A9vkmMyacQSLPIeIiMpuL9Pv9CKMwRUq4lN5ptkydavEkldrNXjg8Q/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWRmlT96w9uT8wiNNTkwPDqc_WCBfGTTRQ00yQfu43LzFSHd39c62WrGRLYT-akERPbp1yYm6uFgtVu9eY6OO0A9vkmMyacQSLPIeIiMpuL9Pv9CKMwRUq4lN5ptkydavEkldrNXjg8Q/s1600/010.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These were actually sealed after use - but they held! Frozen<br />pods are put in a gallon freezer bag and lay on the bottom shelf<br />taking up very little room in the freezer.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ac6EsgKCAjweJHNECZVSioYf_Uc1kaCNrd_7cgsRdn0mzLKEwEwAa6GYS3SFB5bDo0NOcqi3ogwF89qNYhSjnwgvEUUV9WPQffFa8sRNb9ujra1KSfYsR-tVNvssncnj_8zGhi1dqcs/s1600/011.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ac6EsgKCAjweJHNECZVSioYf_Uc1kaCNrd_7cgsRdn0mzLKEwEwAa6GYS3SFB5bDo0NOcqi3ogwF89qNYhSjnwgvEUUV9WPQffFa8sRNb9ujra1KSfYsR-tVNvssncnj_8zGhi1dqcs/s1600/011.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After a quick thaw, I squished the icing around to<br />ensure it didn't need re-mixing. It was good.<br />Pushed the icing down into tip of bag, twisted, and the pod was<br />ready to use again. Piping did well, flood, not so much.. <br />I find flood needs remixing every time after thawing. <br />I tend not to save flood icing. <br />I do mark the icing bag with an F or a P to<br />indicate thickness (use a Sharpie) so I know<br />what I have when I pick up a bag.</td></tr>
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I made a couple of pods of the same color during the heavy use of pink for Valentine's. It was so nice to just slip out the used pod, slide in the replacement and on I went. It even seemed easier to change tips. I let the inner bag fall gently back into the outer bag while I changed out, then, tipped it forward again and it was ready to go - no muss no fuss. In the past, I've refilled bags and everything was crusty at the top and, well, regardless of care taken, crusty bits always seem to fall into the icing and, of course, plug up the tips at the most inopportune moments in piping. Hugely frustrating. Pods solved that problem and I knew if I didn't use the extra pod of icing, into the freezer it could go and all happy we would be. (that's the royal we...there is no we in decorating at my house...I'm strictly solo unless I have grandkids visiting)<br />
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Life changing, Rosilind...just purely life changing for this hobby cookie artist! Thanks for sharing your marvelous trick of the trade! I'm sharing the word!<br />
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<b>Making a fresh pod in easy steps!</b><br />
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<b>STEP ONE:</b> Add icing to the bag you will use as a pod. I find it easiest to suspend it in a glass with the bag top pulled over the rim.<br />
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<b>STEP TWO:</b> Push out as much air as possible, moving the icing as far into the tip as you can. There is always a little pocket of air at the tip, but that's okay.<br />
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<b>STEP THREE:</b> I use my FoodSaver and seal for 4 to 5 seconds; 3 seconds wasn't enough, 6 was too many. Before I tried sealing the pod, I used a Wilton Icing Bag Tie for the inner pod. Sealing is easier and lots more efficient when freezing leftover icing. Also - no crust! But, still quite doable if you don't have anything to seal with. Or, if you just want to use it without couplers - this is where you stop - either sealing or tying the back end. Sometimes I start with the tipless bag and when I am ready to pipe details that need a coupler and tip - I treat it as a pod at that point.<br />
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<b>STEP FOUR:</b> Drop the pod into the bag prepared with a coupler and pull the uncut pod tip through the coupler.<br />
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<b>STEP FIVE:</b> Using your preferred method for closing the back side of your piping bag (I like the clips), secure your bags together...or if you have used a bag tie on the inside, push it down and clip or band above it. Holding the bag set with tip end up, cut an opening in your inner bag, slide on a piping tip to your coupler, screw on the outer coupler ring and check your flow to ensure it is coming at the speed you want it to. If you need to cut a larger hole, lean the bag backwards and cut your hole larger in the inner bag, then reapply tip.<br />
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When you are finished, unclip, remove the pod, squeeze out the icing in the tip using two tightly pinched fingers, and close with a little rubber band. Move on to the freezer as described above...or discard if you don't freeze or save your frosting.<br />
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Thanks again Rosilind for such an outstanding idea - I just never would have thought of it!!! (Hey Rosilind, if you do it differently, please leave a comment so we know from the originator that there is a different way to do this. I do moderate so it takes a bit before the comment shows up.)<br />
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Thank you readers for hanging with me on this very long post. I love you guys!!!<br />
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<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!!!</span></b><br />
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<b><span style="color: blue; font-size: large;"><br /></span></b>Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com1tag:blogger.com,1999:blog-7665386865227152267.post-16042591585701644492015-02-13T09:02:00.004-06:002015-02-15T20:36:18.926-06:00The Valentine Cookie Parade 2015!<div class="separator" style="clear: both; text-align: center;">
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Well, it's time! I finally finished all the cookies I'm gonna finish. I always end up with unfinished cookies, because I run out of time...once again, that is the case! Oh well. I don't care, I just do what I can do. I'm sure Mr. Flip Flop will eat the "nekkid" ones!<br />
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I have been cleaning piping tips, couplers, ties, and all the "stuff" I use...refiling stencils, replacing everything in my cookie armoire where it belongs. The clutter overtakes my dining area for about 10 days while I bake and decorate in waves before a holiday. <br />
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Whew, glad to be done with it for a few days. <br />
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Next I start on the donation for the <a href="https://www.facebook.com/events/1425818151042318/" target="_blank">KOA Care Camp</a> auction. That gives me a week-end reprieve. Then I'm back to mixing, rolling, cutting, baking, cooling, icing, drying, decorating, drying, and decorating some more! I only do it because I love to do it. It's my favorite hobby. I still get asked "how can I order your cookies" and I have to keep saying "I don't sell my cookies". I like the freedom to create what I want to create and not what people want me to create. The few times I've done it, I was a stressed out mess. Maybe some day - but I'd really rather teach someone to do it themselves than to take orders and pump out cookies looking the same, one after another. Not my thing!<br />
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I had fun stretching my wings this Valentine's with some new cookie cutters. I bought a few from <a href="https://www.etsy.com/shop/WhiskedAwayCutters" target="_blank">Whisked Away Cutters</a> (on Etsy) and used the tiny owl cutter to make an owl like <a href="http://www.sweetsugarbelle.com/2013/07/simple-owl-cookies/" target="_blank">Sweet Sugarbelle</a> demonstrated on her web site. They were one of my favorites this year. <br />
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Also had fun with the "wedding bouquet" cookie cutter using the tiny piped roses I learned from my SweetAmbs <a href="http://www.craftsy.com/" target="_blank">Craftsy Sweet Elegance</a> class. They turned out cute I thought.<br />
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My friend, Jessica, took the photo below of one of the bouquets - she's an awesome photographer and I really enjoyed her visiting a cookie decorating day at my condo. All of the ones that I could not take or wouldn't have thought to take (me working on the owls, the piping bags on the table, etc.) were taken by Jessica and you can see them in the Food Photography gallery at <a href="http://photosbyjustus.net/" target="_blank">Just Us Photography</a>.<br />
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I also acquired this cuteeee tiny cupcake cutter which I know I will use repeatedly for upcoming birthdays and other celebratory events. They are so sweet.<br />
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I used a lot of new and not-so-new stencils on a variety of cookies. I enjoy stencil work quite a bit. I am getting more tools to help steady things during the process (<a href="http://spiflipflopfoodie.blogspot.com/2015/02/using-stencil-mask.html" target="_blank">which you can read about here</a>). The lips and the guitar necks were new to me and I liked their addition to this "musical set". My granddaughter is in choir (upper left went to her), my middle son has given me a lot of <a href="https://www.youtube.com/watch?v=1Oisj8AMSyU" target="_blank">Mary Chapin Carpenter music</a> over the years, so he got the upper right (I'm sure he won't think that's too weird - he'll "get" the connection) The Love Me Do nod to The Beatles went to my youngest Beatles fan...he texted me that it was "cheeky, Mom". Fun to do, one and all. Love baking for my family above all others!<br />
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I have worked for over two years trying to free hand scroll work without a template or looking at a picture. I finally just sat down and did this heart on the left below - and the light wasn't even on! Maybe I just needed to forget the fear of messing up and just go for it. Turned out pretty well - and I was happy about having one I didn't cringe from. I love the look of scroll work on cookies - looks elegant. Another skill learned from <a href="http://www.sweetambs.com/" target="_blank">Amber Spiegel of SweetAmbs</a>. She makes it look effortless.<br />
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I'm giggling over my ASL "I Love You" cookies - they looked a little funky to me, but I've not figured out just the right way to make them look right. I've done three sets of these in the past and none were worth photographing. I'll keep working on it and WILL get it right eventually!<br />
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These last three photos were using the <a href="http://www.lilaloa.com/p/recipes.html" target="_blank">chocolate cookie dough</a> from LilaLoa's recipe and a slightly altered recipe of my <a href="https://sites.google.com/site/spiflipflopfoodie/home/cream-cheese-meringue-powder-icing" target="_blank">cream cheese meringue powder icing</a> to top them. Crusted much better and tasted pretty darn good.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQaOhrtrzW5DENIEqrdu7ubtOp9BORju1meIchXogh3jqHN9xX66Ahr4UxHf-0Qe8qsxKnJNQPKGbO_6PjjJOeTvrWP24IBTmo5PLpLks6oms7Q6WBzKFIisLTGRgeI7QW1MBpmoZ4xVw/s1600/open+hearts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQaOhrtrzW5DENIEqrdu7ubtOp9BORju1meIchXogh3jqHN9xX66Ahr4UxHf-0Qe8qsxKnJNQPKGbO_6PjjJOeTvrWP24IBTmo5PLpLks6oms7Q6WBzKFIisLTGRgeI7QW1MBpmoZ4xVw/s1600/open+hearts.JPG" height="234" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Rolled and cut large hearts and cut out the center with a<br />smaller heart - which I simply iced below.</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ78kqukHv8O48Eh1FKlxOuuanlQf1e0UvZB6YG36jnjSAMx2JMZVGJhFAQFTvskDIfMwjcFUWHKqoaPHw9wJn8OPXxkNX5NVY7auU5nVs8uwS5yMH_zzWr4Oqyn-01oCBE3DFLY_pWLw/s1600/DSC_0248-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ78kqukHv8O48Eh1FKlxOuuanlQf1e0UvZB6YG36jnjSAMx2JMZVGJhFAQFTvskDIfMwjcFUWHKqoaPHw9wJn8OPXxkNX5NVY7auU5nVs8uwS5yMH_zzWr4Oqyn-01oCBE3DFLY_pWLw/s1600/DSC_0248-2.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jessica<br />
<i>I enjoyed quilting on this cookie on the right.</i><br />
<i>On the first one I didn't measure the lines. Awful.</i><br />
<i>This one I used a ruler and an edible</i><br />
<i>marker and it was just right.</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQ3RBdDpLjb59a-Nlsmv5IVOgicP2glCEqS6ROIzY3B_o9GHs9URaWy0iKv8Yg8-_IVFJ34tVzHoVNSnWvbejXdTN2EHvAPDKQKZjenieLNB8TAQXrcvKcr00-J8MRQHBbGESfMu2AMo/s1600/scallopped+small+hearts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQ3RBdDpLjb59a-Nlsmv5IVOgicP2glCEqS6ROIzY3B_o9GHs9URaWy0iKv8Yg8-_IVFJ34tVzHoVNSnWvbejXdTN2EHvAPDKQKZjenieLNB8TAQXrcvKcr00-J8MRQHBbGESfMu2AMo/s1600/scallopped+small+hearts.JPG" height="200" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Another technique I worked on this year was making a<br />ruffled lace edge on some of the hearts using brush<br />embroidery. More techniques learned from the<br />tutorials from <a href="https://www.youtube.com/watch?v=183K7hD3vkI" target="_blank">Montreal Confections</a>,<a href="http://www.artymcgoo.com/" target="_blank"> McGooU</a>, and <br /> many other cookie artists. It sounds easy...but I had to<br />find just the right brush to make it work right.</i></td></tr>
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Well, that's the end of the cookies I (or Jessica) photographed. I baked 90, ate a couple, and decorated about 70 cookies. I know my sons' and my granddaughters' cookies arrived at their destination unscathed. I have a few local friends to deliver to and then I'm finished with the Valentine decorating extravaganza. Mr. Flip Flop ended up on-call on the 14th, so we will be celebrating on Friday the 13th. Hope it's a good luck day for us!<br />
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<i><span style="color: red;"><b>May every day be filled with love - whether it is love for your best friend, your beloved, your family, your pet, the beautiful outdoors, the beach, the mountains...whatever rings your chimes. Let it fill your heart on the holiday of love.</b></span></i><br />
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<b><span style="color: red; font-size: large;">Bon Appetit, Y'all!!!</span></b><br />
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<b><span style="color: red; font-size: large;"><br /></span></b>Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com1tag:blogger.com,1999:blog-7665386865227152267.post-8122781914169105822015-02-12T09:20:00.000-06:002015-02-24T08:58:21.178-06:00Dolphin Love<div class="separator" style="clear: both; text-align: center;">
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I adore the dolphin tribe residing in our bay. I love seeing them feeding and playing. I just love everything about them! Except that I can't seem to get a clear photo of their precious faces. Oh well, that's my problem, not theirs. I get so excited I take my eye away from the camera and just exist in the joy of the moment.<br />
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I adore their biggest advocate, Scarlet Colley, her husband George, their many animals, including the dolphin dogs and the dolphin pig (yes, you heard me, the dolphin pig). I love that they pass down to the upcoming generations the need to love our environment and care for the sea life that depends on a safe and clean environment. I love the Sea Life Center they run in Port Isabel. (there's lots to love you can tell).<br />
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I also adore.... dolphin cookies!<br />
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Last month I found a cute new dolphin cookie cutter and matching stencil...which I immediately ordered from <a href="http://pipingmadprints.com/" target="_blank">Piping Mad Prints</a>. Just too cute! My friend, <a href="http://photosbyjustus.net/" target="_blank">Jessica</a>, was photographing some of my cookie decorating endeavors (<a href="http://spiflipflopfoodie.blogspot.com/2015/02/using-stencil-mask.html" target="_blank">see previous blog post</a>) and she wondered why I was decorating dolphin cookies for Valentine's Day. I explained.<br />
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Frequently when I'm sick or sad or sound like I need a boost on Facebook, sweet <a href="https://www.facebook.com/dolphinwhisper.colley?fref=ts" target="_blank">Scarlet, the Dolphin Whisper</a>, sends me a "dolphin love" comment. It magically makes me feel better.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>My friend, Anna Rae, and I took a dolphin watch last October<br /> on Scarlet's boat with Capt. George</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>A little clip from a video shows that moment when my heart<br />goes pitter patter. It's dolphin love!</i></td></tr>
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So, when I decorated this tiny set of <a href="https://sites.google.com/site/spiflipflopfoodie/home/vanilla-bean-sugar-cookies" target="_blank">Vanilla Bean Sugar Cookies</a>, I thought of Scarlet and her darling husband, George. They bring joy to so many people . I just love them for all they do.<br />
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Happy Valentine's Day to my friends who do so much for our environment!!! Everyone out on the water, show the dolphins some love by taking care not to run up on them, leave them alone when they are feeding, and be courteous and good stewards of our glorious Laguna Madre. SWAK!!!<br />
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<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!</span></b><br />
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<b><span style="color: blue; font-size: large;"><br /></span></b>Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-4607653450370777522015-02-11T11:48:00.000-06:002015-10-01T12:03:21.569-05:00Using a Stencil Mask<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i>These three cookies were all stenciled utilizing a Stencil Genie.<br />The top right cookie utilized a 2Ts Stencil Mask</i></td></tr>
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This past week-end I had a friend over to photograph some of the <a href="http://photosbyjustus.net/p397739084" target="_blank">process of decorating cookies</a>. She and I played with icing for a while and then she began working with her camera while I continued decorating. I asked her to help me photograph the process of stenciling because it was one of the things I could not photograph myself. She sent me the photographs yesterday and I can't wait to finish writing this post to share her lovely photographs with you! All of the rest of the photos in this post are courtesy of my friend Jessica of <a href="http://photosbyjustus.net/" target="_blank">Just Us Photography</a>. You can link to their web site and their gallery has a Food Photography link. <br />
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I met Jessica one Summer after we moved to the coast when she did some home visits for speech training with my youngest son who is deaf and wears cochlear implants. I liked her immediately and have continued our acquaintance through the years. The <a href="http://spiflipflopfoodie.blogspot.com/2014/10/sugar-skull-cookies.html" target="_blank">Sugar Skull cookies</a> I made were for her wedding. She and her husband are really good people and I'm thrilled she took her Saturday to come play "photograph my cookies" with me. She's really quite good - speech therapy training, photography, entrepreneur... I love a multi-tasking woman!<br />
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I recently purchased some <a href="http://www.2tsstencils.com/#!product/prd1/2740791111/stencil-frame-adapter-set-%2810-pieces%29" target="_blank">stencil masks from 2T's Stencils</a>, to use with the <a href="https://www.creativecookier.com/store/p155/STENCIL_GENIE_by_Creative_Cookier_.html" target="_blank">Stencil Genie from Creative Cookier</a>. Both of these companies are Texas-based...which I love! I have occasionally been challenged with feeling like I didn't have enough hands to get a good stencil on a less than perfectly flat iced cookie. The Stencil Genie really helped me improve my <i>stencil-ability</i> but it didn't help with some of my favorite round stencils from <a href="http://www.designerstencils.com/" target="_blank">Designer Stencils</a>. I love the sturdy products from Designer Stencils, but I regretted the inability to use them with the oh-so-cool Stencil Genie. When I saw a video of Tammy's masks, I ordered them instantly. Saturday, the day of these photos, was the first time I used one...so that tells you how easy and helpful they are! <br />
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The only issue I had was that my stencil slipped around a bit between the masks. As I was not spraying the color, instead spreading thick royal icing, I was pushing and there was movement. My solution was anchoring the center of the round stencil with a needle tool (as I usually do anyway) and working around it. It allows me not to need any addition of Press 'n' Seal or trying to juggle everything (like when I really need two needle tools and an extra hand to hold one of them!).<br />
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I'm all about the "easy" way of doing things and this product definitely helped. The only thing I was less than happy about was the slippery texture of the mask. It all turned out well - and I'll continue to practice with the other shapes to see how it goes as I grow more comfortable with the product. I do bake 3/8" thick cookies, and I like using the thinner side of the Stencil Genie so that it lays down on my cookie and sort of hugs it. That didn't work as well with the mask - so, like I said, will need to play with it some more to see what works best. .I simply seem incapable of icing perfectly flat cookies... this helps without a doubt! I used my <a href="https://sites.google.com/site/spiflipflopfoodie/home/vanilla-bean-sugar-cookies" target="_blank">Vanilla Bean Sugar Cookie Dough</a> for this cookie - and I will say this batch was a bit flatter than normal because I only added 1/2 tsp of leavening. Now, if I can figure out how not to have dips in my icing - no matter what I do, I have slight dips... grrrrr.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJI_XHPzqCumqvjVNDkDg-qfdsDpluEQtL7lsm2Q3Vsu6Ys1h9M-Wxivl3XfV_rPb5xxr92y822GWzdFQBIihE-eNcIxRVgHkf493cU7KZI8KFGLOxCX2VDtUfOFwJzemYlFPZMte98FQ/s1600/DSC_0220+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJI_XHPzqCumqvjVNDkDg-qfdsDpluEQtL7lsm2Q3Vsu6Ys1h9M-Wxivl3XfV_rPb5xxr92y822GWzdFQBIihE-eNcIxRVgHkf493cU7KZI8KFGLOxCX2VDtUfOFwJzemYlFPZMte98FQ/s1600/DSC_0220+(1).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anchoring with a blob of icing and holding a needle tool<br />
on the stencil helps avoid slippage.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RQk2RiUYmnehQJQPRvBRmUQLpk-cqyuOY3fLZhsqwIxvN4l0kidao3ogb6ktVK-FUY5Tb0MlF-3PJM2A5ZJpweAG78yPgPOusaDbVIklIvYLpWMZDek4n_JhDBEtoWN0-MkcZ5EagNk/s1600/DSC_0222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RQk2RiUYmnehQJQPRvBRmUQLpk-cqyuOY3fLZhsqwIxvN4l0kidao3ogb6ktVK-FUY5Tb0MlF-3PJM2A5ZJpweAG78yPgPOusaDbVIklIvYLpWMZDek4n_JhDBEtoWN0-MkcZ5EagNk/s1600/DSC_0222.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a plastic scraper instead of a metal spatula<br />
helped me avoid magnet grabbing...but that's<br />
no longer a real problem when you use the<br />
Stencil Genie. I wish it came in a variety of sizes.<br />
I bake some big cookies it doesn't fit over.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjH-YtbKy10lZEPC7RFJ3vzyv7ZiKo5eJjsKOcV47EVbhkAiPeEIUvoUmuDdJdbQWrORDUbqZK-qYyq-5YQ1Lioee2vn5M1zfHqT6qvSvvaopsnEZ6DPi99C3WN3ovaRcovBKKhrwrpAU/s1600/DSC_0225.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjH-YtbKy10lZEPC7RFJ3vzyv7ZiKo5eJjsKOcV47EVbhkAiPeEIUvoUmuDdJdbQWrORDUbqZK-qYyq-5YQ1Lioee2vn5M1zfHqT6qvSvvaopsnEZ6DPi99C3WN3ovaRcovBKKhrwrpAU/s1600/DSC_0225.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ta Da! A good stencil...hooray for great tools!</td></tr>
</tbody></table>
Some simple dots around the edge and voila! 'Tis done! Well, with a little action from the boo boo stick when one of my dots became rebellious and didn't comply with my regulation dot size. I know you guys can tell I am obsessed with dots. I simply love their look on a cookie. The great thing about the boo boo stick, which all cookiers know, is that you can take the flat edge and scrape the dot right off of the cookie and it's ready for take-two on the dottage.<br />
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I'll admit it is kind of weird to see myself in photos (I demanded no face shots - I had on no make up and I just wasn't going there). I also find it weird to see my hair in photos of me decorating. 100% of the time it is up in a pony tail or a huge teeth clip. I really don't want people to find a hair in my cookies! Ewww (althoug my hair is very clean, it's just a yucky thing). Jessica, however, kept saying she wanted to get my curls in the picture. I laughed because even without seeing my face, friends can tell by the hair and freckles that this is me.<br />
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I love making Valentine Cookies - it is the epitome of the way I like to decorate - swirls, flourishes, flowers and more. I have been taking Craftsy classes to learn more and more techniques. I wonder if the new <a href="http://portisabel-texas.com/edc/2014/10/07/announcement-of-eda-funded-port-isabel-culinary-school/" target="_blank">Culinary School coming to Port Isabel </a>will have a baking and decorating curriculum. I might need to go back to school if they do! Secret I'll share - I have dreamed of teaching classes in cookie decorating. I have to be good enough first...I'll probably be an arthritic old lady before I get to that point... we can always dream, yes?<br />
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More Valentine Cookies will be forthcoming - some will have Jessica's lovely photos as well. I love the soft touch she gets and I can't wait to share the rest of them with you!<br />
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<b><i><span style="color: blue; font-size: large;">Bon Appetit, Y'all!</span></i></b><br />
<b><i><span style="color: blue; font-size: large;"><br /></span></i></b>
<b><i><span style="color: blue; font-size: large;">UPDATE OCTOBER 1, 2015</span></i></b><br />
<span style="font-size: large;">An email from Tammy with a trick to prevent slippage:</span><br />
<span style="font-size: large;"><br /></span>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
Debbi, I just read your article from back in February and your stencils slipping.</div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
<br style="line-height: 21.3px;" /></div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
I had that problem to. Initially I found</div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
made these to adapt to stencils of all shapes and sizes and sandwiching between 2 pieces. But that does not secure the movement. So recently I have been putting the stencil I want to closest to the cookie, Piping a thin line of royal icing or piping jell around that stencil and then placing one piece of the adapter directly on top creating an airtight seal especially for airbrushing and eliminating under spray but it also holds the stencil in place with less movement for royal icing transfers too.</div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
<br style="line-height: 21.3px;" /></div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
I hope you give this a try and find it an option and less movement. </div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
<br style="line-height: 21.3px;" /></div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
I loved your article!!!!</div>
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<br style="line-height: 21.3px;" /></div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
Tammy</div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.3px;">
2 T's Stencils</div>
<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-45485845631872477382015-02-01T11:04:00.000-06:002015-04-15T23:16:59.153-05:00Run to Hear 5k 2015 - MAY 23rd!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5hW6IJq7iHweQFvEfG3-kPiEnD3TcfGRjo-EFJoDzJLMiWF3bX2scOkwzCCiS7NtxtoBEdchqpNTke-eEMtN1WR0t4j20fhvrwjOmQrUavec1j8mfxkp-N23ue1N9kdP3IjLcs_1YoE/s1600/logo-color.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5hW6IJq7iHweQFvEfG3-kPiEnD3TcfGRjo-EFJoDzJLMiWF3bX2scOkwzCCiS7NtxtoBEdchqpNTke-eEMtN1WR0t4j20fhvrwjOmQrUavec1j8mfxkp-N23ue1N9kdP3IjLcs_1YoE/s1600/logo-color.jpg" height="320" width="282" /></a></div>
If you've followed me for long, you've likely heard me mention Run to Hear - a cause near and dear to my heart. We moved to the Lower Laguna Madre area so our hearing impaired son could attend a small, special-needs-friendly high school. Port Isabel High School won hands down over all the places we looked at. However, we still have strong ties to the Austin area and our beloved Deaf Club "kids" - none of which are "kids" any more! So, this is not island related - but it is important.<br />
<br />
It is time for us to start preparing for the 2015 5k!!!<br />
<br />
<b>Registration is NOW OPEN on <a href="http://www.active.com/pflugerville-tx-tx/running/distance-running-races/run-to-hear-5k-2015?int=" target="_blank">Active.com so register soon and bring a friend</a>!</b><br />
<br />
Our 5th Annual 5k, again at the lovely Lake Pflugerville Park, is scheduled for Saturday, May 23rd.<br />
<br />
Make it a family event - walkers, runners, teams, solos...it's a laid back and fun crowd!<br />
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<br />
If you can't join us for the 5k - a donation of any size would be greatly appreciated. Our website is<br />
<a href="http://runtohear.org/" target="_blank">Run toHear.org</a><br />
and has a link for PayPal donations... or you can mail a check. If you itemize, we are a 501(c)(3) non-profit corporation and contributions are tax deductible. We are dedicated to raising funds for deaf and hard-of-hearing individuals. Please help us out in any way you can!<br />
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Plan to attend and get registered today! (Copy of article below courtesy of Alex Labry) To more easily read this article you might link to <a href="http://www.pressdisplay.com/pressdisplay/viewer.aspx" target="_blank">Press Display</a> and in the search bar type Run to Hear. Select the January 31st page 1 of the <i>Austin American-Statesman</i>! <br />
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<b>Hope to see you at the 2015 Run to Hear 5k!</b><br />
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<img height="260" src="https://scontent-a-dfw.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10345982_10203555743954147_6559211105334314720_n.jpg?oh=33ab86164b8dc25681d4898e39066aad&oe=5560931F" width="400" />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-69812548941784922642015-01-23T15:29:00.000-06:002015-01-23T16:09:20.376-06:00Is Blood Spatter Too Much? The CSI Cookie Project<div class="separator" style="clear: both; text-align: center;">
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I'm so excited to be participating in the 2015 version of Mystery Week at <a href="http://paragraphsonspi.blogspot.com/" target="_blank">Paragraph's </a>on South Padre Island. This year they hosted book signings during the week and are culminating with a Meet the Mystery Authors discussion on Saturday from 1-4 p.m.<br />
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The grand finale of the day is a special event from 4-6:30. We will be conducting an Investigation into Murder at the Crime Scene Investigators Convention... sort of a take-off on a mystery dinner. Tickets have been on sale since the 14th and I imagine they are sold out...but you can call and check if you want to know. Meeting our great mystery authors <a href="https://www.facebook.com/patmcgrathavery" target="_blank">Pat McGrath Avery</a>, <a href="https://www.facebook.com/pages/Bob-Doerr-Author/276206996728" target="_blank">Bob Doerr</a>, <a href="http://www.joycefaulkner.com/" target="_blank">Joyce Faulkner</a>, and <a href="https://www.facebook.com/pages/DAVID-HARRY/1553116998267701" target="_blank">David Harry</a> (Tannenbaum) is worth your time spent, whether you make it to the Murder Mystery or not. They always make for an interesting discussion group! I love it when they are all on the island together - something exciting always seems to happen!<br />
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I, of course, always need to bake cookies. Griff and I talked and he suggested "CSI - type cookies". Uh, OK, I can do that!<br />
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Admittedly, I had a <i>load </i>of fun stretching my wings a bit with this set of cookies. I hand cut my own stencil so I could use their little "man with a magnifying glass" from the event flyer, I learned to make fingerprints on cookies, I used the white tissue paper transfer method I learned from various tutorials online, and I made blood splatter by flicking liquefied red petal dust off of a paintbrush onto base coated cookies (kind of creepy).<br />
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To begin with - the stencil making is not that easy by hand. I bought stuff to do just that a couple of years ago and they just sat in my cookie supply closet staring at me. It was so easy to order stencils on-line, once I found the vendors, that I really never had cause to consider such a thing as "DIY stencils" after that! Self-healing cutting mat and a supply of sharp X-acto knives got me through the project. <br />
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All would have worked out better had I used my airbrush instead of being lazy and using canned spray. I had a lot of under-spray as I couldn't "dial down" the pressure. Lesson learned.<br />
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The fingerprints...I tried several different "ways" of doing it...the best results were yielded by coating my thumb/fore finger with corn syrup then dabbing it down to just a little stickiness. Applied the finger in a rolling motion (just like they used to do it at the DMV) to thoroughly dried royal icing and let it sit for a few minutes. Using a dry paint brush and dry dark silver luster dust, I basically copied what you see on the CSI shows. I lightly brushed the powder across the "prints". and viola! Well, a bit shiny, but silver was all I had. Not going on an expedition in search of black petal dust!<br />
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The DNA helix was easy, using white tissue paper over a printed picture. I traced the outline with a food color pen and then placed it on the, again thoroughly dried royal icing, and re-traced with the food color pen. It bled through, leaving lines for me to follow, and I just piped blue icing on top of the lines with a 1.5 PME tip. Then, with a size 1 PME tip, I piped the little lines free-hand while looking a the picture. I reallly liked how they turned out.<br />
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I had not used my food markers a great deal, but I must say I am very fond of the FooDoodler brand. Good color and nice tips. I used Wilton and AmeriColor brands as well...but, the FooDoodler reigned supreme. Granted, I hear great things about the Rainbow Dust pens. I ordered a black one to try out - but it is enroute from the U.K. so it will be a while before I get to try it out.<br />
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All in all, I had fun with this project. Hopefully, the blood spatter, fingerprints, and EKG going flatline won't gross anyone out too badly. (Mr. Flip Flop is a nurse and I made him explain how an EKG might look...although he said I didn't have enough room... I got the baseline, with Ps and Ts with the qRs in the middle, then V-tach, then flat line demonstrated. More than I ever want to know - and still not likely all that accurate).<br />
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Hopefully, despite all the visual ick on top, the cookies will taste good. I used my <a href="https://sites.google.com/site/spiflipflopfoodie/home/vanilla-bean-sugar-cookies" target="_blank">Vanilla Bean Sugar Cookie </a>with minimal leavening so they'd be flat for the stencil and I used <a href="http://www.lilaloa.com/2011/03/end-all-for-chocolate-cookies-recipe.html" target="_blank">LilaLoa's Chocolate Cookie</a> recipe. I sampled one of each - they tasted quite delicious!<br />
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I really want to eat this one... kind of an all-in-one CSI cookie!<br />
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<tr><td class="tr-caption" style="text-align: center;">Black and White - mystery noir!<br />
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<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!!!</span></b><br />
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<b><span style="color: blue; font-size: large;"><br /></span></b>Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-71489111197551749192015-01-10T07:59:00.000-06:002015-01-10T07:59:14.784-06:00Painting with Food Color - Trials and Tribulations<div class="separator" style="clear: both; text-align: center;">
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I've been trying for quite a while to paint on cookies successfully. In my life, this is definitely one of those "baby steps" techniques. I tend to look closely and see <i>all </i>the mistakes. I find the actual process of painting a true challenge; I don't grasp the basics of color blending to come up with the desired color (even with a color wheel - pathetic I know) and when it is where I think it will be - it dries and it just "isn't". My brain doesn't translate perspective, and half the time I don't know what brush to use nor how to control it. My hands shake with nervousness.<br />
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(<i>HUGE SIGH</i>)<br />
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Piping bags, in comparison, are so much easier! BUT, they don't allow you to do everything when decorating. Some time a fine detail, a depth of color for definition, a gentle wash of color ...it requires painted or brushed or "blown" on color. I find it so much easier to pull out some color and a brush than to drag out the air brush...but then...brush in hand, well, the doubts settle in.<br />
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Recently, I followed the painted leaf technique from <a href="http://www.artymcgoo.com/subscribe/" target="_blank">McGoo U</a>. Mine is not bad, but, again, not what I'd envisioned. I faithfully reviewed <a href="http://www.artymcgoo.com/blog/2014/10/21/setting-up-your-food-coloring-paint-palette" target="_blank">Arty McGoo's</a> instructions for setting up a paint palette (after the fact obviously). In the past, I didn't pay adequate attention to <a href="http://www.lilaloa.com/2014/04/icing-color-theory-and-color-chart.html" target="_blank">LilaLoa's</a> presentation on mastering "color" at CookieCon (I'm sorry, it was the last class of a very long day and my brain just couldn't grasp anything else...I sat there in a stupor...it's the class I needed first thing in the morning...I didn't even take notes). I have looked at all the great cookie artists' work and I still ask myself "how did she do that?". I have tried various "projects" over the past one and a half years and I still don't consider it one of my "cookie skills". <br />
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<tr><td class="tr-caption" style="text-align: center;">Many of the colors are a mystery on my palettes!<br />
(Before I wondered "is there a better way")<br />
"What would McGoo do?" Well, it's not this!</td></tr>
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Painting - it's been my curse since the childhood Summer art class at Hancock Recreation Center in Austin where I was so frustrated in my inability to paint tulips as a foreground, I let my friend Lisa finish my tulips and windmill picture and with a few blips and blobs, she took a crappy painting and made it beautiful. I wanted to pull my hair...HOW??? HOW did she do that??? I identify that as the day I gave up on painting. After class, we went out on the pathways and golf course and pretended to be horses running wild. I feel I excelled at that event. I felt all better and put painting failure straight out of my mind. Oops, there I go. I digress as usual. Back to the future.<br />
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So, yesterday, I was staring at all the cookie painting supplies I had and wondering "what the heck is wrong with me?"; I thought about what my problems were. I decided to be mentally organized and think through how to make this technique of painting on dry icing "better". You can't make a person be gifted in art, but maybe I could figure out solutions to some of the problems which could lead to improved technique. I certainly never dreamed I could make some of the cookies I am making these days... I am self taught and YouTube educated, so why not figure out how to solve the painting problems and change my attitude to "can do".<br />
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Problem #1: My paint palettes, except for one project, were not organized in a way I could re-use them with any certainty. What the heck are those colors? Once you move them out of the bottle or jar and don't have a label for the color, well, you are just SOL!<br />
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Solution #1: Quit driving yourself insane! Wash all of those paint palettes and start from scratch. Put less paste on the palette. Label the palette or keep a cheat sheet of what's where. Follow Obi Wan McGoo's instructions. (<i>bowing before the master</i>).<br />
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Action Required - Scrub, dry, and remove all color from palettes and then set them up <i>properly</i>. Now, go do it NOW. (If too lazy, simply buy more - they are inexpensive at Michael's, unlike on Amazon)<br />
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Problem #2: Colors painted on my icing either aren't the right color or they don't look right after drying (too light or too dark) Anyone who uses gel food color or paste food color KNOWS that what is in the bottle or jar is often nothing like what it looks like in the icing or painted on the cookie! You really can't even depend on the name! I mean, copper is really flesh tone? Really?<br />
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Solution #2: I was making some little RI heart transfers when I had an epiphany. Why not make little RI paint testers out of leftover icing? I had some cut pieces of parchment paper leftover from a project so I piped a bunch of blobs onto the leftover parchment and let them dry overnight. <br />
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Then, before I decided to clean the palettes (see Item 1) I tested my little "testers" by trying to figure out what some of the colors were. Heavens to Mergatroid! Is that yellow or orange? Is that green or blue? What the heck is that dark thing on there? Turns out to be purple. <br />
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<br />
Testers...I think it's the answer. Another way of doing this is to use the <a href="https://www.karenscookies.net/Notta-Cookie--The-Reusable-Practice-Cookie_p_2009.html" target="_blank">Karen's Cookies "Notta Cookie"</a>. I covered a couple of those with white and it gave me much more room to test.<br />
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Action Required - Make big dots on parchment paper out of the last bits of white icing. Make some larger blobs because the small ones are hard to hold and you paint your fingers sometimes. Use these testers to let the painted food color dry and determine if it is the color you really want on your cookie. Keep a stock of testers, all sizes, available at all times. Keep a couple of Notta Cookies base coated and in a plastic bag for larger area testing. Yes, that's the ticket! (note to self - order more Notta Cookies)<br />
<br />
Problem #3: I purchased fine tip, long brushes thinking they would offer better control. Wrong. They just sit there staring at me from the paint brush cup I use for cookie art. They are glaring at me, I can feel it. How do non-artists know what "size" paint brush to get? What do all those numbers mean?<br />
<br />
Solution #3: Should I trim them down? I don't know! I'm scared. So what, I say to myself, what's the worst thing that could happen? You have a paint brush that you don't use now that you can't use after the "hair cut". I don't know! I'm scared.<br />
<br />
Action Required - Get over it Hook! Get out those tiny little cuticle scissors that you use for trimming wafer paper and give the paint brush a hair cut. No one will know but you and the paint brush if you screw it up. Really, who will know? Also, educate yourself. Google the numbers...SURELY someone has written a Wiki about such things...or a YouTube video exists. Do your homework lady! (Okay, voice in my head, quit nagging - I'll get right on that).<br />
<br />
Well, my friends, if you've stuck with me, you are likely a Cookier (or maybe a family member who loves me despite my rants and silliness). If you know anything I should know. Please comment. My comments are moderated because I've had a couple of inappropriate comments and mean comments so I choose what is posted. If you aren't mean or trying to sell something via using my comment box, well, I'm sure you will see your comment published within the day :-)<br />
<br />
Thanks for sticking with me!<br />
<br />
<span style="color: blue; font-size: large;"><b>Bon Appetit, Y'all!!!</b></span><br />
<br />
<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-69821734990918405762015-01-08T09:56:00.003-06:002015-01-08T09:56:54.138-06:00Sticky Asian Chicken Drummies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYkt_lqx023SPTu8WLZIye7WcEQ9Wajs8Mygo9wv5QyKpiZGp3kjB6Oz-dBxxr8YFp9RvZsso5FW-TpiDQzrlWWsn3wExk_qSVfhwq76ozLVjDJSeyrCEqCG5KyHr1rbUrN5aq83po_g/s1600/closer+photo+of+wings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYkt_lqx023SPTu8WLZIye7WcEQ9Wajs8Mygo9wv5QyKpiZGp3kjB6Oz-dBxxr8YFp9RvZsso5FW-TpiDQzrlWWsn3wExk_qSVfhwq76ozLVjDJSeyrCEqCG5KyHr1rbUrN5aq83po_g/s1600/closer+photo+of+wings.JPG" height="320" width="400" /></a></div>
<br />
I bought chicken drummies to make New Year's Day...and didn't end up making anything snackish after all. What to do, what to do with 4 pounds of winglets in my freezer?<br />
<br />
I started searching online for recipes. I didn't want to fry them (we, along with millions of other people are making the New Year attempt at eating healthier after the gluttony of the past two months). I wanted it easy. I needed to have all the ingredients on hand...is that too much to ask?<br />
<br />
I couldn't get everything I asked for, but I did run across an interesting recipe called <a href="http://damndelicious.net/2014/10/01/slow-cooker-sticky-chicken-wings/" target="_blank">Slow Cooker Sticky Chicken Wings</a> from a blog called Damn Delicious... and that sounded quite delicious to me!<br />
<br />
I stuck close to the recipe at the link above, but due to my lack of Sriracha and the bottom bits of honey in the cabinet (most used up during our coughing extravaganza last two to three months between me and Mr. Flip Flop) I was forced to make a few adaptations. I substituted Vietnamese Chili Garlic Sauce for the Sriracha (it sure gave it a nice kick) and I reduced the honey to about 3 Tbsp instead of 1/4 cup. I also used dark brown sugar (which has more molasses in it so I figured the sweetness would be balanced despite the smaller amount of honey - and it was). The blogger, Chungah, has the recipe on her site so I'll invite you to click on the link in the paragraph above for a printable recipe. I didn't make enough changes to really call it my own at all!<br />
<br />
It turned out delicious indeed. I did, inadvertently, over-cook them, which resulted in some of them literally falling off the bone. That was a bit of a bummer; but the flavor was truly wonderful! Follow her times - her drummies looked better than my drummies!<br />
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I had no intention of blogging this post, but once I got it plated I thought I'd take a couple of photos. It was not very bright in the kitchen so they aren't wonderful. Nonetheless, it's a recipe worth sharing! Just stick to the original recipe's cook time and you'll do better than me. My flavor substitutions worked out fine. I had the leftovers for lunch yesterday and it was great re-warmed ... just wished I'd saved a bit more of the sauce. The rice sucked it all up on the leftovers.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiciID4bQ-aKtOHayy1cQDlI2RCxknjw8idyrA2kf8Zui2cuRU9x2LbZkVDFHA5cTUNo68AzfO94jx2SS4mWMJXSE47tMok9FSqJG133vv951pO7i2CcfKjpANO8N1KohfHS2rbCxOZAQ/s1600/plated+wings.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiciID4bQ-aKtOHayy1cQDlI2RCxknjw8idyrA2kf8Zui2cuRU9x2LbZkVDFHA5cTUNo68AzfO94jx2SS4mWMJXSE47tMok9FSqJG133vv951pO7i2CcfKjpANO8N1KohfHS2rbCxOZAQ/s1600/plated+wings.JPG" height="320" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I scooped up some of the sauce for dipping. There is brown rice under<br />the drummies and steamed brocolli on the side. A rather anemic<br />looking watermelon for dessert (it tasted good, but the color was too light).<br />A very satisfying meal!!!</i></td></tr>
</tbody></table>
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It's cold right now and this seemed like a tasty treat for a cold day. I'm sure you could use regular chicken drumsticks, whole wings, or even thighs. I might have to try that. The flavor was really outstanding! <br />
<br />
If you try it, please leave a comment and let me know how it turned out for you. Inquiring minds want to know!<br />
<br />
<b><span style="color: blue; font-size: large;">Bon Appetit, Y'all!!!</span></b><br />
<br />
<br />Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0tag:blogger.com,1999:blog-7665386865227152267.post-89792818244338212642014-12-25T15:01:00.000-06:002014-12-25T15:01:53.246-06:00Cinnamon Rolls - Christmas Morning<div class="separator" style="clear: both; text-align: center;">
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<br />
Since it is just me, Mr. Flip Flop, and the 21 year old youngling at home for Christmas morning, I took breakfast requests. Ian wanted cinnamon rolls...homemade.<br />
<br />
Shoot, no problem. I'll look up one of those recipes that you throw in the night before and pop in the oven the next morning. Easy...right?<br />
<br />
WRONG!<br />
<br />
It started out great. I had all the ingredients out, prepped and measured (except the flour) and I started with a recipe from allrecipes.com. Unfortunately, the ingredients didn't exactly mesh with the instructions but I figured I could work it out. It was evening of Christmas Eve - dinner was over - dishes done - this was all I had left to do.<br />
<br />
The first part was heating some milk and then adding butter off the heat and allowing to come to lukewarm temp. I stood there for about 10 minutes checking the temperature with a thermometer - I didn't want to kill the yeast. I grew impatient with that and put in a thermometer with a digital alarm to tell me when it was 115 degrees.<br />
<br />
I went into the living room and started writing my blog post about <a href="http://spiflipflopfoodie.blogspot.com/2014/12/gingerbread-house-my-first-one.html" target="_blank">the gingerbread house</a> I made, simultaneously watching the season finale of Homeland on the DVR when all of the sudden it was 11:00! We were headed to bed and my husband said "didn't you have something going in the kitchen?"<br />
<br />
O*M*G!!! <head smack=""> - a small screech came out of my mouth and I scurried into the kitchen to find the temp at 77 degrees (too cool to activate yeast). Even if I warmed it up, I'd have to let it rise for an hour after finishing the kneading and then roll it again and make and fill the rolls and then cut the rolls...you get the picture...I had at LEAST an hour and a half left to get those puppies in the fridge.</head><br />
<br />
Not happening.<br />
<br />
I told Mr. Flip Flop I would rather stick the now-cooled-pan in the fridge and get up earlier Christmas morning and finish the task. I was exhausted. So, that is what I did. Unfortunately, I couldn't sleep through the night and woke up twice, ending up in the living room reading to get myself back to feeling sleepy. Result? I slept until 8:15 Christmas morning. <hangs head=""></hangs><br />
<br />
Fortunately, we're all adults. Mr. Flip Flop kept sleeping, Ian got up, grabbed a coke, took a shower, and returned to his room without speaking. (he's 21 going on 16 some days)<br />
<br />
I was in control this morning - I was rockin' it this morning. I quickly pulled the milk and butter, popped it on low heat, and grabbed my Kindle to check my email and Facebook. A few "seconds" later (hah, likely 15 or more minutes knowing me) I heard BOILING. OH NO! I grabbed the pan off the heat, grabbed some ice, threw it in the sink and sat my pan on it. Out came the instant read thermometer...it was already down to 150. I stood there until all the ice was melted and it was still 130. I got one of those freezer paks and set it in the sink and put the pan on it. Oh thank goodness. Down to 115 in nothing flat. I stirred and poured it over the yeast and fed it with sugar. The rest of the dough proceeded BEAUTIFULLY. A wonderful soft, poofy dough. After the one hour rise (where it did double in size as required) I punched and rolled and measured and rolled again until I got it into a lovely rectangle shape.<br />
<br />
As I looked at the filling instructions I thought "Huh? That can't be right!" so I ran over to get The Pioneer Woman's new cookbook<a href="http://spiflipflopfoodie.blogspot.com/2014/12/im-happiest-girl-in-whole-usa.html" target="_blank"> that I won last week</a>, thinking surely she would have cinnamon rolls in a holiday cookbook. She did have it listed as a variation on an apple breakfast roll, so I looked at her ingredients for the filling and between the two recipes, I had what I thought sounded good. I told my friend it was a Frankenstein recipe - bits and pieces from here and there..<br />
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I, of course, did not take any pictures of the process - who the heck has time for that on Christmas morning when you haven't had enough coffee nor sleep to be cogent? Well, certainly not me. Let me tell you, though, this was a wonderful cinnamon roll. It was supposed to make 12 but I cut the middle section too thin and ended up with 13...kind of squished on the end...but still very, very delicious. As you can see, we all dug in!<br />
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<br />
Here's the recipe I promised I would share for my friend, Diana. But, really, Diana, you can skip the over-cooking, over-cooling, over-boiling of the milk and butter. I'm sure it would work just fine without those extra crazy-making steps!!!<br />
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<b><span style="font-size: large;"><a href="https://sites.google.com/site/spiflipflopfoodie/home/cinnamon-rolls" target="_blank">Christmas Morning Cinnamon Rolls</a></span></b><br />
<i>Inspired by AllRecipes.com and The Pioneer Woman</i><br />
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<b>INGREDIENTS:</b><br />
<br />
<b>Dough Ingredients:</b><br />
<br />
1 cup milk<br />
1/3 cup butter - cut into pieces<br />
.25 ounce package active dry yeast (that is 2 1/2 tsp if you buy bulk like I do)<br />
1/2 cup granulated sugar<br />
4 1/2 to 5 cups flour<br />
1 teaspoon salt<br />
3 eggs<br />
<br />
<b>Filling Ingredients:</b><br />
<br />
4 Tablespoons butter, melted<br />
3/4 cup dark brown sugar<br />
1 Tablespoon quality cinnamon<br />
(you can add raisins or nuts if you like - we don't like)<br />
<b><br /></b>
<b>Glaze Ingredients:</b><br />
<br />
1 1/2 cups sifted powdered sugar (confectioner's)<br />
1 tsp. corn syrup (like Karo)<br />
1 teaspoon vanilla extract<br />
1 to 2 Tablespoons heavy cream or Half and Half:<br />
<br />
<b>METHOD:</b><br />
<br />
Prepare a stand mixer with a dough hook. Add yeast to bowl.<br />
<br />
Heat the milk in a small saucepan until it barely bubbles. Remove from heat. Add the butter pieces to the milk and stir until melted. Use an instant read thermometer and when it is exactly 115 degrees, pour the warm milk and butter onto the yeast. Stir and add the granulated sugar, stirring again. When you see it begin to form bubbles, add the eggs, salt, and two cups of flour. Turn on the mixer to a medium low speed and let the dough hook stir until blended - add another cup of flour - increase the speed to get it well stirred in and add more flour until you get to the point where it has pulled together. Allow the stand mixer to knead for about 5 minutes. The dough will be very soft but holding onto the dough hook. Add some flour to your counter or board and put the dough there to finish kneading by hand for about 3 minutes. Soft and smooth is the goal. Place dough in a lightly greased bowl and cover bowl with plastic wrap or a lightly dampened cotton dish towel. Let rise in a warm, non-drafty location for 1 hour. Should double in size.<br />
<br />
In a small mixing bowl, mix the cinnamon and the brown sugar with a fork.<br />
In a small bowl melt the butter for the filling in the microwave. Took less than 30 seconds for me.<br />
<br />
Punch down the risen dough and place it on a lightly floured surface. Roll it into a rectangle approximately 10 x 15 inches.<br />
Using a basting brush, completely cover the top of the dough with butter. Sprinkle on the brown sugar and cinnamon mixture. If you are going to use nuts or raisins - now would be the time to add them.<br />
<br />
Starting at the longest side closest to you, firmly roll the dough into a log. Pinch together the final edge and place the pinched side down. Cut into 12 even pieces (I'm sure you'll do better than I did). <br />
<br />
Lightly grease a 9x13 inch baking pan (I used a Pyrex pan). Place the 12 pieces evenly in the pan.<br />
Allow to rise slightly while you preheat your oven to 375 degrees Farenheit.<br />
<br />
Bake rolls 24 to 30 minutes - watch carefully in the last 10 minutes. Mine went from not ready to perfect in a two minute window (total of 26 minutes).<br />
<br />
While they are baking, prepare the glaze - mix all the ingredients in a small mixing bowl with a small whisk. You want your glaze to be able to drizzle but not too thin. Adjust the cream accordingly. If you go too far, just add a bit more powdered sugar and all will be well in your world..<br />
<br />
When the rolls are golden brown they are ready. Drizzle the glaze over the rolls. Serve immediately.<br />
<br />
<b><span style="color: blue; font-size: large;">Bon Appeit, Y'all!</span></b><br />
<b><span style="color: blue; font-size: large;"><br /></span></b>
<b><span style="color: blue; font-size: large;"><br /></span></b>Debbihttp://www.blogger.com/profile/09097633994127831682noreply@blogger.com0