tag:blogger.com,1999:blog-89607518966347275982024-02-08T00:33:01.989-05:00No, It's BrianneBriannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-8960751896634727598.post-89441713539986346452012-01-24T21:30:00.003-05:002012-01-24T22:31:17.014-05:00Downton Abbey eats (and yes I'm alive)<div style="font-family: Georgia,"Times New Roman",serif;">Whoa -- I can't believe my last post was in August and looking back, the topic is ironic. Soon after I wrote that, I got a call to interview for a job position back in my old Birmingham stomping grounds. And guess what! I got the job and started a few months ago at FOX6 News. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">My official title is Community Web Producer which means I blog for 27 neighborhood websites, process video and write stories for my main news site, and take care of the station's social network. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">But I'm ready to get back into it, even if it's a little soft. Spending all day online and writing takes a lot outta ya, so it's taken me a while to get settled into the new routine in addition to returning to B'ham.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Now for the good stuff! A small group of friends and I are in love with <a href="http://www.pbs.org/wgbh/masterpiece/watch/index.html"><i>Downton Abbey</i></a> and get together each Sunday for a viewing party. And being the food lovers we are, we have to have something to nibble on.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VwkoPshd7_MrK-hq4PPsPxATEZCy3fg5eotfS258EX8JBOqZHQjii0NnR749cJoV6IR2vAlk8t4OS7g0wU_lGtDkYCZQmZIhUEv5MTgzOzpqv4Oorq5dHF_aczwHhSu549zszuwI4Ic/s1600/IMG_3233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VwkoPshd7_MrK-hq4PPsPxATEZCy3fg5eotfS258EX8JBOqZHQjii0NnR749cJoV6IR2vAlk8t4OS7g0wU_lGtDkYCZQmZIhUEv5MTgzOzpqv4Oorq5dHF_aczwHhSu549zszuwI4Ic/s320/IMG_3233.JPG" width="320" /></a></div><br />
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<a name='more'></a>For the first episode we went a little carb happy (I wasn't that sad) and had ginger scones, cranberry-oatmeal bars, and red velvet cupcakes. And of course we washed it down with tea. My friend Liz, who made the scones, used a <i>Cook's Illustrated </i>recipe and added a vanilla glaze. The scones are not sweet so the glaze was a perfect addition.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZb_yWUho47B-HIHPgNdCwvY-1FS1q3eJ5IhChV6gdylgPQZ_dcGDI2zZHSfwqlLGUhocFGyNExiObgcgDfAi0MfL3WG2Kvq1XKI7JbkH4_U9sfFBrZ0TxHJ-ZzbW_eVwp5Ji40-a3a40/s1600/IMG_3240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZb_yWUho47B-HIHPgNdCwvY-1FS1q3eJ5IhChV6gdylgPQZ_dcGDI2zZHSfwqlLGUhocFGyNExiObgcgDfAi0MfL3WG2Kvq1XKI7JbkH4_U9sfFBrZ0TxHJ-ZzbW_eVwp5Ji40-a3a40/s320/IMG_3240.JPG" width="320" /></a></div><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Last week, we dialed it back a bit and my friend Hannah baked not-too-sweet chocolate cupcakes. I could have just eaten the frosting and been happy! Liz, who is a recipe developer, stepped up and created a fun cheese plate for us from the Whole Foods cheese counter. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">She chose a dill havarti (possibly havarti -- I just know it was good), a truffled goat cheese, an aged gouda, and a red wine-washed goat cheese. I think the gouda and red wine-washed were my faves. Rounded out with some Wheat Thins, apple slices and clementines -- irresistible.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Last week I was going to bake some Bea's Brownies, but I had to work, boo. We had some very severe weather with a few tornadoes in Alabama in the wee hours of Monday morning, so I was up in the studio with the weather crew Tweeting furiously. I think I will make them for this weekend because now I'm craving them!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Now for the good part! Check out the recipes for the baked goods and enjoy!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZIZtH_mjrNjhhWo4deB1lR3RgfoGki8zXl1bYb6TDxG1RKlXKQs9_ABCZZrn4Yj2eHrnhDCKXd_LSoqQki-zmoizXfnVNZE0w0r0zy-2cuA4N3FgKaYXplW0vyqch96Nb5EfJtipTKQ/s1600/IMG_3235.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZIZtH_mjrNjhhWo4deB1lR3RgfoGki8zXl1bYb6TDxG1RKlXKQs9_ABCZZrn4Yj2eHrnhDCKXd_LSoqQki-zmoizXfnVNZE0w0r0zy-2cuA4N3FgKaYXplW0vyqch96Nb5EfJtipTKQ/s320/IMG_3235.JPG" width="320" /></a></div><br />
<a href="http://www.myrecipes.com/recipe/cranberry-oatmeal-bars-10000001853985/">Cranberry-Oatmeal Bars</a></div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://smithtea.com/">Steven Smith teas</a> -- we had White Petal, Meadow and Mao Feng Shui</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8vp3HbYVew170wHDdq1UFd2E7coaJLBQDT5ICakgYIWb6HSBfYfMaC5U2EGKMa5tVVt1ZqiMhvrla4WfPctdBHAQjjToTPZBCcGu-kS0TQKjDaJzHCsxYUVSU-YKbLgcatn9aw9aZGc/s1600/IMG_3234.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8vp3HbYVew170wHDdq1UFd2E7coaJLBQDT5ICakgYIWb6HSBfYfMaC5U2EGKMa5tVVt1ZqiMhvrla4WfPctdBHAQjjToTPZBCcGu-kS0TQKjDaJzHCsxYUVSU-YKbLgcatn9aw9aZGc/s320/IMG_3234.JPG" width="320" /></a></div><br />
<b>Ginger scones with vanilla glaze</b> -- <a href="http://www.lifeofspiceblog.com/recipes/ginger-scones/">Life of Spice blog has a similar recipe.</a> As for the glaze, you can simply search "vanilla glaze for scones" and come up with several versions.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLqpFtxbWA3lvOCxycXrPRm_5Eqk9-xMYRULNB71WmpTj97-ycOm06Oc9E6Iw8UM5_d-TQRGqG290xVrlW3meKZ9qYclhf3GWjfY5V8IkTJDh1MdFf2ihPILjUaS2yagIoc8rBM8WOHY/s1600/IMG_3236.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLqpFtxbWA3lvOCxycXrPRm_5Eqk9-xMYRULNB71WmpTj97-ycOm06Oc9E6Iw8UM5_d-TQRGqG290xVrlW3meKZ9qYclhf3GWjfY5V8IkTJDh1MdFf2ihPILjUaS2yagIoc8rBM8WOHY/s320/IMG_3236.JPG" width="320" /></a></div><br />
<b>Red Velvet Cupcakes</b><br />
<span style="font-size: small;">1 cup milk</span><br />
<span style="font-size: small;">1 teaspoon apple cider vinegar (or any vinegar)</span><br />
<span style="font-size: small;">1 1/4 cups all purpose flour</span><br />
<span style="font-size: small;">1 cup granulated sugar</span><br />
<span style="font-size: small;">2 tablespoons cocoa powder</span><br />
<span style="font-size: small;">1/2 teaspoon baking powder</span><br />
<span style="font-size: small;">1/2 teaspoon baking soda</span><br />
<span style="font-size: small;">1/2 teaspoon salt</span><br />
<span style="font-size: small;">1/3 cup vegetable oil </span><br />
<span style="font-size: small;">2 eggs </span><br />
<span style="font-size: small;">2 tablespoons <span class="il">red</span> food coloring</span><br />
<span style="font-size: small;">2 teaspoons vanilla extract</span><br />
<span style="font-size: small;">1/4 teaspoon almond extract</span><br />
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<span style="font-size: small;">Preheat oven to 350 degrees and line muffin pans with cupcake liners.</span><br />
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<span style="font-size: small;">Whisk together soy milk and vinegar and set aside to curdle.</span><br />
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<span style="font-size: small;">Sift the dry ingredients together into a large bowl and mix well.</span><br />
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<span style="font-size: small;">Add the remaining wet ingredients to the curdled milk and whisk well. Gently fold wet ingredients into dry, mixing until large lumps disappear.</span><br />
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<span style="font-size: small;">Fill cupcake liners about 2/3 of the way full. Bake for 18-20 minutes. Frost with Cream Cheese Frosting when cool.</span><br />
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<b><span style="font-size: small;">Cream Cheese Frosting</span></b><br />
<span style="font-size: small;">1/4 cup butter, softened</span><br />
<span style="font-size: small;">1/4 cup cream cheese, softened</span><br />
<span style="font-size: small;">2 cups confectioners' (powdered) sugar</span><br />
<span style="font-size: small;">1 teaspoon vanilla extract</span><br />
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<span style="font-size: small;">Mix together margarine and cream cheese with a mixer until combined. Add the powdered sugar in 1/2 cup batches, mixing until smooth and creamy. Mix in the vanilla.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<b>Chocolate cupcakes with chocolate sour cream icing</b><br />
My friend Hannah used the following recipes with a few changes<br />
<a href="http://www.myrecipes.com/recipe/chocolate-cupcakes-10000000222469/">Cooking Light Chocolate Cupcakes</a> (with butter and 2% milk)<br />
<a href="http://southernfood.about.com/od/icingrecipes/r/r90621a.htm">About.com Chocolate Sour Cream Frosting </a>(using only 2 cups powdered sugar)</div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com1tag:blogger.com,1999:blog-8960751896634727598.post-11310555577105383272011-08-15T22:38:00.000-04:002011-08-15T22:38:16.601-04:00A Note on Motivation<span style="font-family: Georgia,"Times New Roman",serif;">Ah, motivation. In relation to my blog it has been hard to find lately (oh, you've noticed?). </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">My last month has been spent putting more time towards my job search and though I still haven't found a full-time position, I'm now writing copy for <a href="http://www.giltcity.com/atlanta">Gilt City Atlanta</a> and I recently started managing the Facebook account of a local non-profit, <a href="http://www.hiringforhope.org/">Hiring for Hope</a>.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">And can I share a secret? Every once in a while, anyone who cooks for a living or writes about food (chef, recipe developer, food stylist, me!, etc.) gets tired and needs a break. Luckily for me right now, I work for myself and for free so I can a) take that break and b) admit all this to you.</span> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">But now that I'm settled into my new roles, I feel better about going back to the blog. I've been working on some new recipes to share and I hope to be back and posting regularly very soon.</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-42813719059226771502011-07-13T08:00:00.000-04:002011-07-12T20:24:49.088-04:00W is for...Where I Spent Last Weekend<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjNSdk2STincFLqzlZjuj90AlsV0w2qloiLML1vH9ui-zaC6dTkGUTVIvaYm8Xkly8Di5vg1jczl5lorHJ5uawYcnk4_1VTBRlZzLRqhipnXZnYTA2qZhGDfUL-lizatVrJS_3RF7eaM/s1600/IMG_1580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjNSdk2STincFLqzlZjuj90AlsV0w2qloiLML1vH9ui-zaC6dTkGUTVIvaYm8Xkly8Di5vg1jczl5lorHJ5uawYcnk4_1VTBRlZzLRqhipnXZnYTA2qZhGDfUL-lizatVrJS_3RF7eaM/s320/IMG_1580.JPG" width="320" /></a></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0Lewis Smith Lake, Alabama, USA34.047773 -87.02494433.927423499999996 -87.230803000000009 34.1681225 -86.819085tag:blogger.com,1999:blog-8960751896634727598.post-54111116626409430382011-07-06T11:11:00.000-04:002011-07-06T11:11:36.872-04:00W is for...What the?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheN9b9TyXyPUwRVaeuzJSVlAMF-6k11QfWcV5XNk__oFr5nwVz8cSRtoLjhOo3qvIWmFdjefxlgWnWObSDaYI_QKkgUajuHopqxAiXdA_JqP_t5sg4hyZUdfnPKNnMsABEhPuiFKQps8c/s1600/IMG_2878abcrehab.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheN9b9TyXyPUwRVaeuzJSVlAMF-6k11QfWcV5XNk__oFr5nwVz8cSRtoLjhOo3qvIWmFdjefxlgWnWObSDaYI_QKkgUajuHopqxAiXdA_JqP_t5sg4hyZUdfnPKNnMsABEhPuiFKQps8c/s320/IMG_2878abcrehab.JPG" width="320" /></a></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-27743399310212318772011-07-01T16:27:00.000-04:002011-07-01T16:27:23.124-04:00Grilled Lemon-Rosemary Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixX-q_IxUFsButiM_US2cYcZ2dtJjursG7UmAplC-hB4ZcFOV2Fp5ZIQPFsqTEOLjmK7JNuJXCpiHfSontjez1HxhplVpEOKDEXC13Kbdc-WM8MGsibrlqMKRxff6ZQHpBBj4WBuTmOUk/s1600/lemonrosemarychix.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixX-q_IxUFsButiM_US2cYcZ2dtJjursG7UmAplC-hB4ZcFOV2Fp5ZIQPFsqTEOLjmK7JNuJXCpiHfSontjez1HxhplVpEOKDEXC13Kbdc-WM8MGsibrlqMKRxff6ZQHpBBj4WBuTmOUk/s320/lemonrosemarychix.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Time has just slipped by this week and I almost forgot to post this week's recipe! Again, since it's a holiday weekend, I wanted to share this early so we can all enjoy the long weekend.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I really love this recipe because of the fresh lemon and herbs. It's amazing how much more flavor these ingredients give to the chicken, and it's totally worth the time.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">The chicken can marinate for as little as 30 minutes, which fits my needs for a quick dinner perfectly. You can pair just about any vegetable, grilled or otherwise, with the chicken.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">If you haven't already decided on a Fourth of July menu, I would highly recommend this because it means less time cooking and more time with loved ones.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I hope you all have a great weekend and a very Happy Fourth of July!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Q43oziuM0lC3Wh4FxqAifi_ID9prFPlGHsvqOLXiGQvpQ8Iu2okNWlNCnxIR720wwAlPVKJ2TZ0SvMtIZSolPnsbJXVFh3t0765sc60D8wCKgG9pBwKBVnPs88t1fvjmQuyi53fwWZA/s1600/lemonrosemarychixstart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Q43oziuM0lC3Wh4FxqAifi_ID9prFPlGHsvqOLXiGQvpQ8Iu2okNWlNCnxIR720wwAlPVKJ2TZ0SvMtIZSolPnsbJXVFh3t0765sc60D8wCKgG9pBwKBVnPs88t1fvjmQuyi53fwWZA/s320/lemonrosemarychixstart.JPG" width="320" /></a></div><br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">Grilled Lemon-Rosemary Chicken</span> </b><span style="font-family: Georgia,"Times New Roman",serif;">(Serves 4)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 lemon, zested</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Juice from the lemon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 Tbsp. extra virgin olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 garlic cloves, minced OR 2 tsp. bottled minced garlic</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 sprigs fresh rosemary (about 1 Tbsp.), roughly chopped </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp. salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp. black pepper </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 boneless, skinless chicken breasts</span><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsAGC6wyGX7z0BPr9rKn7E-B4QyNOQe9IIhJL6zlG3Rv6jLQSB3Ej2CKAJ7VFj0r0s3sCPd-wySANlHB8A3CSwNB5NQetQ0XMzfQWd9Uo6am5t9rDRm5-tTSJUXr_6BOW8-FGfab0irk/s1600/lemonrosemarychixmarinade.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsAGC6wyGX7z0BPr9rKn7E-B4QyNOQe9IIhJL6zlG3Rv6jLQSB3Ej2CKAJ7VFj0r0s3sCPd-wySANlHB8A3CSwNB5NQetQ0XMzfQWd9Uo6am5t9rDRm5-tTSJUXr_6BOW8-FGfab0irk/s320/lemonrosemarychixmarinade.png" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Combine the first 7 ingredients in a gallon-sized plastic bag.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCXhoHgQ4T9_46oqf_qSSRz9QTTOKydz1Y4PZIIvCNkQO0UAaPv_mh-jpeUYqfAg13raAM4z1tKaQja7b7BDpnAAgvPHRFjV_xrpENcQxNjjo0G8ZN02uyT7oHd17P_oP6XpYeEW5L9g/s1600/IMG_2609.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCXhoHgQ4T9_46oqf_qSSRz9QTTOKydz1Y4PZIIvCNkQO0UAaPv_mh-jpeUYqfAg13raAM4z1tKaQja7b7BDpnAAgvPHRFjV_xrpENcQxNjjo0G8ZN02uyT7oHd17P_oP6XpYeEW5L9g/s320/IMG_2609.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Place chicken breasts in the bag; seal and move the chicken around so the marinade coats it well.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCXhoHgQ4T9_46oqf_qSSRz9QTTOKydz1Y4PZIIvCNkQO0UAaPv_mh-jpeUYqfAg13raAM4z1tKaQja7b7BDpnAAgvPHRFjV_xrpENcQxNjjo0G8ZN02uyT7oHd17P_oP6XpYeEW5L9g/s1600/IMG_2609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9AaGBHl2L0Vqszf_kA6a0sKO4teq0fS1bpNTM7OdTHJrJP7-OqqmuJyCwivY3-jt0QY8ApbeKNq1lwKDUkKAyAP_6sfn8c_ZpVx4na-NjCdiyZw5xFLCrzcTDzSnzu_4VkociCnbgcY/s320/lemonrosemarychixmix.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Marinade for 30 minutes, but no more than an hour.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">4. Preheat your grill to medium. Take the chicken from the bag, discarding the marinade. Grill the chicken about 6 minutes each side.</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-77818233272972122052011-06-29T08:00:00.001-04:002011-06-29T08:00:17.396-04:00Wordless Wednesday: Here's Your Sign!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8fmDA_UPUlsLaQG9LCTlDCRoLsukosq7NfmczCnIA93NnRNhV28uFJ8LO7fZyGpMTVTvtzvGUecS1TsN7GHpm48imqsRYe8xFS_A1krBro6Y_9YK1bDvInYN4WLg742QAltm8A144R8/s1600/IMG_2872crosswalksign.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8fmDA_UPUlsLaQG9LCTlDCRoLsukosq7NfmczCnIA93NnRNhV28uFJ8LO7fZyGpMTVTvtzvGUecS1TsN7GHpm48imqsRYe8xFS_A1krBro6Y_9YK1bDvInYN4WLg742QAltm8A144R8/s320/IMG_2872crosswalksign.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvplRRtynLKkpxxB0r1q3gr6_fIk8iF1UShrgv-wis0o5MV-BXzcnJ41CPzM2sLJkCTF6t_ya2QBST8Ip5JsUmTgHPv7y8BEZKFtWFVsudUGnavB5cEoRSLxNc8lJzcL7LhjB1vphyphenhypheneI/s1600/IMG_2873crosswalksign.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvplRRtynLKkpxxB0r1q3gr6_fIk8iF1UShrgv-wis0o5MV-BXzcnJ41CPzM2sLJkCTF6t_ya2QBST8Ip5JsUmTgHPv7y8BEZKFtWFVsudUGnavB5cEoRSLxNc8lJzcL7LhjB1vphyphenhypheneI/s320/IMG_2873crosswalksign.JPG" width="320" /></a></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0Auburn, AL, USA32.6098566 -85.48078249999997532.5070466 -85.564847999999969 32.7126666 -85.396716999999981tag:blogger.com,1999:blog-8960751896634727598.post-43624455175324954522011-06-28T14:30:00.000-04:002011-06-28T14:30:05.626-04:00Auburn Recap<span style="font-family: Georgia,"Times New Roman",serif;">We had a very nice trip to Auburn despite the heat. The Toomer's Oaks did not look good at all and I'm afraid they may be lost for good. To give you an idea of how sick they look, below is a picture of one of the trees in August 2010.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">And I took the following photos this past weekend.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">On a brighter note, we had some free, highly entertaining antics from my friend's cat, Albus. Here, he's gone incognito on the back porch.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4KXK0Mvos2XCzc_Jo6Hm-Pkphmeg1G1vxU_sSAxHB6t5MbIWNxsNvGWFlnwlB1LB49eXcrwwuxgghyphenhyphentRpJmAGwI7683aPU1d4pr6DkCOAlcBSByOrpSajtCLs4MkE_8-0_S2kCenvfY/s1600/IMG_2858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4KXK0Mvos2XCzc_Jo6Hm-Pkphmeg1G1vxU_sSAxHB6t5MbIWNxsNvGWFlnwlB1LB49eXcrwwuxgghyphenhyphentRpJmAGwI7683aPU1d4pr6DkCOAlcBSByOrpSajtCLs4MkE_8-0_S2kCenvfY/s320/IMG_2858.JPG" width="320" /></a></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0Auburn, AL, USA32.6098566 -85.48078249999997532.5070466 -85.564847999999969 32.7126666 -85.396716999999981tag:blogger.com,1999:blog-8960751896634727598.post-88474607245250146682011-06-26T08:00:00.101-04:002011-06-26T08:00:08.738-04:00Sun-Dried Tomato Sausage & Peppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7bpaOSTkGMkxOPNSSzPglvPqlhshr0OPG_ucS66jTxGYAwAbk_7T-D5sT00_1tGadgspa9y7VftR_HViUZjfjKnf0M7_KyMY2ag0oWeqWGP_tuvWVfw03fIx5_bP4UgVmmU2iQHU8ME/s1600/sausagepeppersdinner+-+Copy.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7bpaOSTkGMkxOPNSSzPglvPqlhshr0OPG_ucS66jTxGYAwAbk_7T-D5sT00_1tGadgspa9y7VftR_HViUZjfjKnf0M7_KyMY2ag0oWeqWGP_tuvWVfw03fIx5_bP4UgVmmU2iQHU8ME/s320/sausagepeppersdinner+-+Copy.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">One of my favorite go-to dinners is chicken sausage. There are many flavors available inspired by Italian, Latin, and American cooking so I'm never bored. And these are often pre-cooked which makes for a super easy supper. This kind of sausage is great all year and you can warm these up in a pan or on the grill in about ten minutes. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Different flavors also mean you can pair the sausages with all kinds of veggies, pasta and grains. I decided to pair this particular sausage with fresh sweet bell peppers and tomatoes. Fresh herbs and garlic really help bring the sausage and veggies together.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Sun-Dried Tomato Sausage with Fresh Bell Peppers & Tomatoes</b> (Serves 4)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCctWeCaSBkAzzPfuH22uUGpvz-ouCRaNBxBYkopjjpdLAlzd3bsVZvDfXDmbCObJYRj6yD5QHeq_EhjUGSDALT-WD-ICLkunhhR3syaYn9zjwimQ-NpHRJO7mHwA8PcbqRa86MLAxwkU/s1600/sausagepepperssliced.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCctWeCaSBkAzzPfuH22uUGpvz-ouCRaNBxBYkopjjpdLAlzd3bsVZvDfXDmbCObJYRj6yD5QHeq_EhjUGSDALT-WD-ICLkunhhR3syaYn9zjwimQ-NpHRJO7mHwA8PcbqRa86MLAxwkU/s320/sausagepepperssliced.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 package <a href="http://www.aidells.com/product/38">Aidells Sun-Dried Tomato with Mozarella Cheese Chicken Sausage</a>, sliced into 1-inch pieces</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp. minced garlic (bottled or you can use 2 cloves)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Gkwwy5Z6q1hr3UVax6NPud6lQkQiIx3y54FOU7TYfY8-82iIxE_K8ql_SaHKXufhxhqjsbuu5qD2fU7aInxpuWmx6g0LOGUFV2k2GBZNnrOmgU92MZcq1EnGwW5y7ZxB0cc0HDJ5JP0/s1600/sausagepeppersherbs.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Gkwwy5Z6q1hr3UVax6NPud6lQkQiIx3y54FOU7TYfY8-82iIxE_K8ql_SaHKXufhxhqjsbuu5qD2fU7aInxpuWmx6g0LOGUFV2k2GBZNnrOmgU92MZcq1EnGwW5y7ZxB0cc0HDJ5JP0/s320/sausagepeppersherbs.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 Tbsp. fresh rosemary, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 Tbsp. fresh lemon thyme, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 Tbsp. fresh oregano, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 Tbsp. fresh basil, chopped</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 tomatoes, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 red bell pepper, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 green bell pepper, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 yellow bell pepper, chopped</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1. Heat a pan over medium-high heat. Add enough olive oil to lightly coat the pan and let it warm up for 30 seconds. Add the fresh herbs; let them cook in the oil for 1-2 minutes.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2. Add the garlic and saute for 2 minutes.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. Add the sausage and cook until warmed through, about 10 minutes.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">4. Add the bell pepper and tomato. Cook until they are warm and the peppers are still slightly crisp. </span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-73333576109848138762011-06-24T15:12:00.000-04:002011-06-24T15:12:18.960-04:00Heading to Auburn<span style="font-family: Georgia,"Times New Roman",serif;">Hi all! I am driving to Auburn, AL to visit a good friend this weekend and I hope to have some great pictures to put up for you next week. The town is much more photogenic than people might think and I especially want to see the Toomer's Oaks and how they are doing.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">If you aren't aware, these 130-year old live oaks were poisoned by a very angry Alabama fan. They anchor a very important landmark in Auburn, Toomer's Corner, which sits between one edge of campus and the main drag downtown. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Considering the events of this year I was very lucky to see these trees almost a year ago and they were truly beautiful. </span><span style="font-family: Georgia,"Times New Roman",serif;">Auburn fans roll the trees with toilet paper after a football victory, among other events. </span><span style="font-family: Georgia,"Times New Roman",serif;">I'm not sure where this tradition originated and I do find it a bit ironic!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We didn't have a chance to go into Toomer's Drugstore last time I visited so that will be another item on my list. Between the lemonade and the old-fashioned soda fountain it sounds like a good place for lunch. I just need to persuade my friends we should go!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I hope everyone has a great weekend and safe travels if you're heading out like me.</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-243740028241460182011-06-22T08:00:00.002-04:002011-06-24T12:39:19.318-04:00Wordless Wednesday: Lovers' Lane<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrI2HCBYM0hK8fAAJXrq_k1g5mKQw7AN2bVdRZ-trSHnoCBsqR0XUnYawOwL_6iXp8SVohGI0ijIC_8p6kPgYWz-LBTS2VUWgmdUxMT2tM_BJUgeXZu6sC6dvhXmI6hgJhyphenhyphen6XsMil6MU/s1600/IMG_2754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrI2HCBYM0hK8fAAJXrq_k1g5mKQw7AN2bVdRZ-trSHnoCBsqR0XUnYawOwL_6iXp8SVohGI0ijIC_8p6kPgYWz-LBTS2VUWgmdUxMT2tM_BJUgeXZu6sC6dvhXmI6hgJhyphenhyphen6XsMil6MU/s320/IMG_2754.JPG" width="320" /></a></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0Atlanta Botanical Garden, 1345 Piedmont Ave NE, Atlanta, GA 30309-3366, USA33.7908704 -84.37342050000000933.7879839 -84.376413000000014 33.793756900000005 -84.370428tag:blogger.com,1999:blog-8960751896634727598.post-32386466553042490552011-06-17T08:00:00.023-04:002011-06-17T08:00:04.363-04:00Family Recipe: Turkey Burgers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4PKZa3HtrUspHvDdMBwsp6Qb3Y7XyF44vSgNN18EhVYoNxgQuAvqx0eCchHnmJsj3YXexL4w2kSLo4YL0UbhyRgbjkf1rO9BiLi0Ml2-tK5P4Dht9mTS1hrXY4kVUxEIQoYLrPQhhsY/s1600/IMG_2561.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4PKZa3HtrUspHvDdMBwsp6Qb3Y7XyF44vSgNN18EhVYoNxgQuAvqx0eCchHnmJsj3YXexL4w2kSLo4YL0UbhyRgbjkf1rO9BiLi0Ml2-tK5P4Dht9mTS1hrXY4kVUxEIQoYLrPQhhsY/s320/IMG_2561.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Since this Sunday is Father's Day and I will have a busy weekend, I've decided to move up my weekly recipe. And if you'll allow my somewhat biased opinion, I think these turkey burgers would be a great Father's Day meal. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">They are super easy to prepare, but make sure you chill the formed patties in the fridge before putting them on the grill. They tend to come apart otherwise.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">These burgers have become a dinner staple in my house and I hope you enjoy them as much as we do. And a very relaxing, Happy Father's Day to all the dads out there!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iY-aJ8YRXdnU2-WPcsZbBwo5QWGqRzhNJQUSg6WKlcPrUT3g8c8HmPrdfR52iJio6qaDcygsWcxUhY5x-YXASBfpGCW6aTaatfCXUZ8woNCoUpOBRaq_f-1pmDdVs-EQzbAJ9bvvF9o/s1600/IMG_2541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iY-aJ8YRXdnU2-WPcsZbBwo5QWGqRzhNJQUSg6WKlcPrUT3g8c8HmPrdfR52iJio6qaDcygsWcxUhY5x-YXASBfpGCW6aTaatfCXUZ8woNCoUpOBRaq_f-1pmDdVs-EQzbAJ9bvvF9o/s320/IMG_2541.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Turkey Burgers</b> (makes 5-6 patties depending on your preference)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 package ground turkey*</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> 1 cup plain bread crumbs or plain panko </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 egg white</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 can low-sodium chopped green chiles (if you can find Hatch, those are the best!)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp. garlic powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp. ancho chile powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp. roasted ground cumin</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">*My grocery store often packages the ground turkey between 1 lb. and 1.4 lbs. Anything in that range is fine for this recipe.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1. Mix all ingredients in a large bowl. Use your hands to combine well.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe6kof8uR36mYHBbm0lN3IEuyHNpedHPy5VUZc66faPYgk_he8DNSD2rNRMT6dc4EodTQnhBFqakKQj5Kpj4ChtedVQXE-ub1lxs0BQnUXlagLdLKdtu6PqXURH5So9w4B9vemNRmP-U/s1600/IMG_2557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe6kof8uR36mYHBbm0lN3IEuyHNpedHPy5VUZc66faPYgk_he8DNSD2rNRMT6dc4EodTQnhBFqakKQj5Kpj4ChtedVQXE-ub1lxs0BQnUXlagLdLKdtu6PqXURH5So9w4B9vemNRmP-U/s320/IMG_2557.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Form the mixture into 5-6 patties. Chill in the fridge for 15-20 to keep them from falling apart during cooking.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. You can cook these in a pan over medium-high heat, cooking 5 minutes each side; or on the grill over medium heat for 6 minutes on each side; or on a Foreman Grill. Serve on a hamburger bun with you favorite toppings.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Optional garnishes: salsa, sour cream, fresh cilantro, grilled onions and peppers.</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com2tag:blogger.com,1999:blog-8960751896634727598.post-81044097622716603772011-06-15T08:00:00.000-04:002011-06-15T08:00:14.178-04:00Wishful Wednesday: Pink Flamingos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa3Yu89H4jOsRuUiiD9bVYDdgsaq0nsqJyLfwnemY8QcTxEn1lERia9PuAky_0QVnVxg1ETUzY3EGW6JzAzh7tDVBTXxhb4FkO-b6UHKiWBI8TH6NyLvTbqXwoHB_1KwB165J8IHoNBM/s1600/IMG_2568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa3Yu89H4jOsRuUiiD9bVYDdgsaq0nsqJyLfwnemY8QcTxEn1lERia9PuAky_0QVnVxg1ETUzY3EGW6JzAzh7tDVBTXxhb4FkO-b6UHKiWBI8TH6NyLvTbqXwoHB_1KwB165J8IHoNBM/s320/IMG_2568.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJwqQxlhH_79Lgly4OVWHfKdzp4us8S7x33s8cNTsDspITDZtLfH7LF8MHNXi8kZ83sxQ2pD9AYdLk4xSKBqVKPsVl4d1-vv8XPy7hSDHtzofmQpWTm0mkz5YG8vwV2NUVkO7Rm1LztOU/s1600/flamingoclose3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJwqQxlhH_79Lgly4OVWHfKdzp4us8S7x33s8cNTsDspITDZtLfH7LF8MHNXi8kZ83sxQ2pD9AYdLk4xSKBqVKPsVl4d1-vv8XPy7hSDHtzofmQpWTm0mkz5YG8vwV2NUVkO7Rm1LztOU/s320/flamingoclose3.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I didn't know that this is what I wanted to celebrate my next milestone birthday, but I'm going to go ahead and spread the word among my friends. </span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-33872510156088795912011-06-13T08:00:00.022-04:002011-06-13T08:00:20.261-04:00Spotlight: Glas Designs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionE47pk9f4EsjLJrmJlJdRB4e0d4vfGQ9Wc0vsKe_PIRRBQkEaiONCUVAZoWhaDDX6mYuDlaIYP4J8NopampSbkeRYQdpKHTN4s49gAnBVOhtumeY4nWvoPSPm1GqZQRXZmZgBXdn838/s1600/IMG_2598.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionE47pk9f4EsjLJrmJlJdRB4e0d4vfGQ9Wc0vsKe_PIRRBQkEaiONCUVAZoWhaDDX6mYuDlaIYP4J8NopampSbkeRYQdpKHTN4s49gAnBVOhtumeY4nWvoPSPm1GqZQRXZmZgBXdn838/s320/IMG_2598.JPG" width="240" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">When I was in Florida a few weeks ago my friend and I hung out at a local art in the park event. One booth in particular caught our attention: <a href="http://stores.glasdesigns.com/StoreFront.bok">Glas Designs</a>, run by a couple from the Panhandle, had very unique pearl and leather jewelry.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_4o8kkRs62snMaed2X3XTrzN1kGA02G63z5J2e7JhhEygWhntr5-2F3posEuoAKjluL_cqi3cayY9GgQfmt1PW-QLCqINTd3hajZr-cF6T8_GBYzpRp2P6CtWo1iVydVH4pJ53kp5eM/s1600/IMG_2593.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_4o8kkRs62snMaed2X3XTrzN1kGA02G63z5J2e7JhhEygWhntr5-2F3posEuoAKjluL_cqi3cayY9GgQfmt1PW-QLCqINTd3hajZr-cF6T8_GBYzpRp2P6CtWo1iVydVH4pJ53kp5eM/s320/IMG_2593.JPG" width="240" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I hadn't seen anything like their designs before since a lot of folks pair pearls with metal. I was also very impressed with the size of their pearls and the wire-wrapped rings that were on display at the front of their tent.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Linda, one of the owners, was creating additional pieces to sell as we stood and chatted with her and after deciding on the style of ring I liked, she wrapped it for me on the spot. This was wonderful since she could fit the ring exactly to my finger and I could watch her work. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I was tickled that the whole family was present at this art fair: Linda worked for the most part with the pearl jewelry; her husband Jason sat behind the tent and created glass beads which they also use in the jewelry; and their two children helped ring up and bag the sales. Even the dog was hanging out by their car!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">They have a website that you can visit to see some more of their items. Linda also told us that they travel frequently to Gulf Coast events to sell their jewelry, so if you are in the area they will be visiting I would highly recommend stopping by their tent.</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-46604672199669102782011-06-12T08:00:00.065-04:002011-06-13T12:26:58.824-04:00Perfect Summer Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZCTyAhB6VoeofesqCRn3oLHEuJkamBQS3RL8PeGu57NKU5yh3gkdT-oxGtiKtIif177cQ2iBBjwjt-dAc5lBnF6lnD78XhlvdOJzOliUeMpGit520acXytZthCdwRtoH40zHW0qXdcY/s1600/summersaladclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZCTyAhB6VoeofesqCRn3oLHEuJkamBQS3RL8PeGu57NKU5yh3gkdT-oxGtiKtIif177cQ2iBBjwjt-dAc5lBnF6lnD78XhlvdOJzOliUeMpGit520acXytZthCdwRtoH40zHW0qXdcY/s320/summersaladclose.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">This week's recipe has two parts. My brother discovered I this </span><span style="font-family: Georgia,"Times New Roman",serif;"> <a href="http://allrecipes.com/Recipe/citrus-basil-vinaigrette/Detail.aspx">Citrus-Basil Vinaigrette</a></span><span style="font-family: Georgia,"Times New Roman",serif;"> a few years ago and we created the salad above to pair with </span><span style="font-family: Georgia,"Times New Roman",serif;">it. It's one of my favorites and also one that my family requests at gatherings a lot. I start with mixed baby greens and add sliced hearts of palm, toasted pine nuts, golden raisins, and mandarin orange slices. Dried cranberries, cashews, or strawberries would also be delicious. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwI_SMN1cwiBx2FbB4hJ64gngdbJOHFqWab0ejDhRsYSQJ8SW9EnvKMIg2PxnZSnzptxePqrr4mogUmq882DJ5x2FuHkd2whI1XNre11-i7-J_Nc6_t8g1USmRmfp1hPcihyphenhyphenC4nSVwaQ/s1600/citrusvinaigrette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwI_SMN1cwiBx2FbB4hJ64gngdbJOHFqWab0ejDhRsYSQJ8SW9EnvKMIg2PxnZSnzptxePqrr4mogUmq882DJ5x2FuHkd2whI1XNre11-i7-J_Nc6_t8g1USmRmfp1hPcihyphenhyphenC4nSVwaQ/s320/citrusvinaigrette.JPG" width="240" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I love this vinaigrette because the orange and lemon juices stand out and I always add extra basil to give it a little more flavor. It's neutral enough that you could pair it with lots of different salad toppings and cuisines. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I've tried a new format with my photos since the preparation isn't very long. Let me know how you like it! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkIe9mYvB2huF2vxi1OzrlOw_Yi4mOT8-Q3s_oaedLZlmbBMFmAGVmAC3UDNk21b1PvZoI6rriC_clmeywb0sZyQ-JmbkujqXlc036KBFeS_qa2mHd7bI0znOHac6XN8kTjXKLr94r24/s1600/citrusbasilvinaigrette.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkIe9mYvB2huF2vxi1OzrlOw_Yi4mOT8-Q3s_oaedLZlmbBMFmAGVmAC3UDNk21b1PvZoI6rriC_clmeywb0sZyQ-JmbkujqXlc036KBFeS_qa2mHd7bI0znOHac6XN8kTjXKLr94r24/s320/citrusbasilvinaigrette.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Citrus-Basil Vinaigrette</b> -- revised slightly from the original recipe (Enough for 6-8 medium salads)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 Tbsp. fresh orange juice</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 lemon, zested and juiced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp. salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 Tbsp. honey</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/8-1/4 cup fresh basil, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. white wine vinegar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup olive oil</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1. Mix the following in a plastic or glass container with a lid:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZZ8aLMbudIckCzg2Qo8N0CVNcr0VCbchNOKg8heWFZAaG0hAYDXeLdGow5T8USy70dPNCg9YZTVkPL-l8e241__Oy1THX-363BppIdyAfkopsnT8lBdkAeh4-5-rc53dVDV1CWfrrOk/s1600/citrusbasilvinaigrette7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZZ8aLMbudIckCzg2Qo8N0CVNcr0VCbchNOKg8heWFZAaG0hAYDXeLdGow5T8USy70dPNCg9YZTVkPL-l8e241__Oy1THX-363BppIdyAfkopsnT8lBdkAeh4-5-rc53dVDV1CWfrrOk/s320/citrusbasilvinaigrette7.JPG" width="320" /></a></div><div style="text-align: center;"> <span style="font-family: Georgia,"Times New Roman",serif;">Fresh orange juice.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqpeL37zTKh5b9Apu36mggGuo-UzYZzFdNd3mEkHD5VghOzJlMX53N55ERcmsYTMHNscT7KlbMBBuTeii5byNP6APY8bA3YITVR9nlh_6ubjHyLLiMuPNJpiomyYjpmnC3M-EMvpHqSI/s1600/citrusbasilvinaigrette2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqpeL37zTKh5b9Apu36mggGuo-UzYZzFdNd3mEkHD5VghOzJlMX53N55ERcmsYTMHNscT7KlbMBBuTeii5byNP6APY8bA3YITVR9nlh_6ubjHyLLiMuPNJpiomyYjpmnC3M-EMvpHqSI/s320/citrusbasilvinaigrette2.JPG" width="320" /></a></div><div style="text-align: center;"> <span style="font-family: Georgia,"Times New Roman",serif;">Lemon zest.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb6suXpqwfIMIbwBXAStJPB0qYsaNdq6GgvP3t1cLeOr_3zUMaRv9nXCwP6Jj19dxiH1GkQuYYTyIunW9MTUA0qnUunkX_I1iZ3kgIXoBrCYMLTdmC7OjqGs8D2yPakPAWYvTvUoBBmQ/s1600/citrusbasilvinaigrette4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb6suXpqwfIMIbwBXAStJPB0qYsaNdq6GgvP3t1cLeOr_3zUMaRv9nXCwP6Jj19dxiH1GkQuYYTyIunW9MTUA0qnUunkX_I1iZ3kgIXoBrCYMLTdmC7OjqGs8D2yPakPAWYvTvUoBBmQ/s320/citrusbasilvinaigrette4.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">Lemon juice.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxPc8bijioHIdJUpdyQTILbjmqm2yDNRWDnwyQTBcPHo7CaeBfiRoArZNtwYkqbHySb7IeF3iXj1x9sTdMMU5eoEwmpdBSDuyIVmow5tBl0JZ1cfFtYErbk0CiQpJfh458EKRoEsYbd4/s1600/citrusbasilvinaigrette8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxPc8bijioHIdJUpdyQTILbjmqm2yDNRWDnwyQTBcPHo7CaeBfiRoArZNtwYkqbHySb7IeF3iXj1x9sTdMMU5eoEwmpdBSDuyIVmow5tBl0JZ1cfFtYErbk0CiQpJfh458EKRoEsYbd4/s320/citrusbasilvinaigrette8.JPG" width="320" /></a></div><div style="text-align: center;"> <span style="font-family: Georgia,"Times New Roman",serif;">Salt.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl1hdZUKhEz9HDzK3O0YGj94w_1NnAz317t82Tt80W00fw8O6Tupdw2WBrCPtrqCgiboP2wIGV5d50oG2hAtspT1-ekKsuYWctLyLoNLbqw_Izu3bON8k8TC6OwhIYah1UNhlJSB45AY/s1600/citrusbasilvinaigrette9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl1hdZUKhEz9HDzK3O0YGj94w_1NnAz317t82Tt80W00fw8O6Tupdw2WBrCPtrqCgiboP2wIGV5d50oG2hAtspT1-ekKsuYWctLyLoNLbqw_Izu3bON8k8TC6OwhIYah1UNhlJSB45AY/s320/citrusbasilvinaigrette9.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">Honey.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0rAelWRCZBXBXIGg_Uwo4vrAERU4mFEc5nVrd9W4gsZL-YR70l497VtqdBaCu9hs0OkouAvNJe1wa58tOrNAiaLvGkT9nzJ1c3TtR8IAW8LdY66szJisFx2tt2njb9JHmsQXdaGz-mo/s1600/citrusbasilvinaigrette12.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0rAelWRCZBXBXIGg_Uwo4vrAERU4mFEc5nVrd9W4gsZL-YR70l497VtqdBaCu9hs0OkouAvNJe1wa58tOrNAiaLvGkT9nzJ1c3TtR8IAW8LdY66szJisFx2tt2njb9JHmsQXdaGz-mo/s320/citrusbasilvinaigrette12.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;">Chopped basil.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tRI8_UWP7aAgcaJpMJOF2ArvFdltmllUPkhk1Xo2ie7agiyV5tPPuyw2oADnA1k5RKusLAUxeuwfXF3aSOT2N5fhAni3CJso5l74IT6Cq1ugWtHpIATNEPOxDhhgk6_pPs22l74KFks/s1600/citrusbasilvinaigrette11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tRI8_UWP7aAgcaJpMJOF2ArvFdltmllUPkhk1Xo2ie7agiyV5tPPuyw2oADnA1k5RKusLAUxeuwfXF3aSOT2N5fhAni3CJso5l74IT6Cq1ugWtHpIATNEPOxDhhgk6_pPs22l74KFks/s320/citrusbasilvinaigrette11.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">White wine vinegar.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQWwbG_YMwcJllpvHJiCPLC062opqahUC5zf2r3Jsx9eIuK6yYuOQP-D0Swh3ldnzYHoE_QUwaYlww-237l0K6T-_cLbXc3i6YTU31RdojfumO-xrvbNDWPEvxDy9SrrB_iDJIj0W8IU/s1600/citrusbasilvinaigrette13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQWwbG_YMwcJllpvHJiCPLC062opqahUC5zf2r3Jsx9eIuK6yYuOQP-D0Swh3ldnzYHoE_QUwaYlww-237l0K6T-_cLbXc3i6YTU31RdojfumO-xrvbNDWPEvxDy9SrrB_iDJIj0W8IU/s320/citrusbasilvinaigrette13.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">Olive oil.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DEhDQSc5VVYuX1V6mRNng0_cwRm4M6azXaHXreN1Z106kMGmYyahpXmTjU0hrcHrFhUfz0GpPAqfrSFgNuf37j2iWSwHt-qPEdP5YjnDqiTMgrtID0IJuBSlg2CItA_dxjdfztzIzGo/s1600/citrusbasilvinaigrette15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DEhDQSc5VVYuX1V6mRNng0_cwRm4M6azXaHXreN1Z106kMGmYyahpXmTjU0hrcHrFhUfz0GpPAqfrSFgNuf37j2iWSwHt-qPEdP5YjnDqiTMgrtID0IJuBSlg2CItA_dxjdfztzIzGo/s320/citrusbasilvinaigrette15.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. </span><span style="font-family: Georgia,"Times New Roman",serif;">Seal the container and shake well. Chill at least two hours before serving. You can strain the basil or not.</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-50209882982307829752011-06-10T08:00:00.002-04:002011-06-10T08:00:09.882-04:00Shelving the Book Reviews<span style="font-family: Georgia,"Times New Roman",serif;">One of the characteristics of a blog that I love is change. I know that five years down the road, my current blog may have evolved in a completely different direction and it's exciting to know that I can tweak and hopefully perfect what I'm writing.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">That being said, I've realized that while I personally love reading, writing book reviews hasn't been very inspiring for me the way that writing about my craft and cooking projects has been. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I can trace this reluctance to my school days. I loved learning about new authors and classic literary works through our summer reading program, but I balked at the idea having to write papers about what I'd read.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">So for now I'll put away my regular book reviews and reserve them for those books that inspire me enough to write about it. I hope everyone has a great weekend!</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-9968314072085979882011-06-08T08:00:00.000-04:002011-06-08T08:00:13.188-04:00Wishful Wednesday: Verre Tealight Holders<div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEjvKeym86Ez0V7P67rcOgwG9kCy3oZJA4UJS0UjcgJTR2FTaLdzYD6Os2P5Yhur0GytD0Ehy-MqMmEmIplc2JasE8EAjpuH8WwGEPwjmGQhpAholc2kckyqCAgXEu9QzQYGrJDenYEwH0Y/s1600/Roost_Verre_Turq_Tealigh_Red_Sail2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKeym86Ez0V7P67rcOgwG9kCy3oZJA4UJS0UjcgJTR2FTaLdzYD6Os2P5Yhur0GytD0Ehy-MqMmEmIplc2JasE8EAjpuH8WwGEPwjmGQhpAholc2kckyqCAgXEu9QzQYGrJDenYEwH0Y/s1600/Roost_Verre_Turq_Tealigh_Red_Sail2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://shopredsail.com/products/619">Verre Tealight Holders by Roost</a> via <a href="http://shopredsail.com/">Red Sail</a></td></tr>
</tbody></table><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I stumbled upon these beautiful tea holders the other day and fell in love. Turquoise is one of my favorite colors and I love the contrast of different patterns and shapes. I can just imagine how wonderful they would look great lined up on a mantle or table, or scattered across a bookshelf. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I've spent a lot of time wandering around the site and am impressed with lots of items that I think of as the warm-modern. There are lots of vibrant colors and simple lines. Another thing that struck me about the site is that the products aren't just fun and pretty, they're also functional things you can use in your home. They're going to live and grow with your home, as opposed to just being around.</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-55126697098869240482011-06-06T08:00:00.024-04:002011-06-06T08:00:03.586-04:00Chalkboard Picture Frame<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjokkp1QH-XUFrfOIKaibU4wHKmWVmjU1NmNlz9lf83YIcRJbWs5AuQLVgJG7w5bl5gUrdC5nWCSxpUtWiEos17v-35DVQzt2KBYScrr-xC9ejDVCaCDqdG07-OmG4J3wyPWRCIkZhq58/s1600/chalkframefinished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjokkp1QH-XUFrfOIKaibU4wHKmWVmjU1NmNlz9lf83YIcRJbWs5AuQLVgJG7w5bl5gUrdC5nWCSxpUtWiEos17v-35DVQzt2KBYScrr-xC9ejDVCaCDqdG07-OmG4J3wyPWRCIkZhq58/s320/chalkframefinished.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">This chalkboard picture frame project was inspired by <a href="http://www.homedecorators.com/P/Slate_Photo_Frame/">this frame</a> at the Home Decorators Collection. I immediately loved the idea of being able to write messages on the frame as you change out the photos, but I wanted a budget-friendly version.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjY_n6Ai_9prMMekZYir5CVca8Fs61KfG7z2Dpk1YJMdP7CEVw97kDWj2YnT26yYH0dBDq5pUunLDb2RmzH34Y5ZmJxXk68eoTKwofC_zVZSJcoRCI2CJIzffeG9pz3E6hpparDeeiAU/s1600/chalkframefinish2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWMn55uzDxpLbmk0XcVpZvIKDb4OYpZDAamstbYo9h03rX1QOb5FKy6gVKD7PM0WuyooNyQWqXoWQDjmKrzaHtDz9jhyd6MEzEUUwN2QS1OEa4UCIVPcSLWvai8uJF6U_AVIlnkz2ZYQ/s320/chalkframeclose.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">It dawned on me that I could simply buy chalkboard paint and basically achieve the same result. I had a plain wood picture frame sitting around that I hated, but I knew would work perfectly for the project.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">The prices are approximate based on what I paid and what similar items sell for currently. Technically I didn't invest any money in the sandpaper since we have sheets hanging out in our garage from years past but you can find it cheap at Walmart and home improvement stores.</span><br />
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<b><span style="font-family: Georgia,"Times New Roman",serif;">You Will Need:</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 wood or wood composite frame (like <a href="http://www.target.com/Room-Essentials-Honey-Flat-Frame-2/dp/B003OYH7L4/ref=br_1_9?ie=UTF8&id=Room%20Essentials%20Honey%20Flat%20Frame-2&node=2253405011&searchSize=30&searchView=list&searchPage=1&sr=1-9&qid=1307152678&rh=target_com_category-bin%3APicture%20Frames&searchBinNameList=target_com_category-bin%2Ctarget_com_primary_color-bin%2Cprice%2Cstyle_name&searchRank=pmrank&frombrowse=1">these</a> from Target) -- $5</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Sandpaper (use a medium grain, 60-80 grit) -- $3 </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Chalkboard spray paint (I used a <a href="http://www.rustoleum.com/CBGProduct.asp?pid=110">Rust-Oleum</a> paint) -- $5</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1. If your frame is varnished, gently sand the surface. Wipe residue away with a clean, damp cloth.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreXnN9zGAJRqtoUyxMsPBwaG7R0E5hp793c3F1OK5xPBrHqs39D20ZtvHC4I_-yvTq6yJrFlH3Ja7CFGDnwg3GhFTNnR5LOflWGzxbnycGcfGvfKRaZpwl5vJiLNW_3m9_jFglbwZEOE/s1600/chalkframe.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreXnN9zGAJRqtoUyxMsPBwaG7R0E5hp793c3F1OK5xPBrHqs39D20ZtvHC4I_-yvTq6yJrFlH3Ja7CFGDnwg3GhFTNnR5LOflWGzxbnycGcfGvfKRaZpwl5vJiLNW_3m9_jFglbwZEOE/s320/chalkframe.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Apply 2-3 coats of chalkboard paint according to directions. Remember to always spray paint in an open, well-ventilated area. Put down clean drop cloth to paint on. In my project I've used an old plant tray.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. Once dried, break in the paint by gently rubbing chalk over the writing surface and wipe clean with a damp cloth.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjY_n6Ai_9prMMekZYir5CVca8Fs61KfG7z2Dpk1YJMdP7CEVw97kDWj2YnT26yYH0dBDq5pUunLDb2RmzH34Y5ZmJxXk68eoTKwofC_zVZSJcoRCI2CJIzffeG9pz3E6hpparDeeiAU/s1600/chalkframefinish2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjY_n6Ai_9prMMekZYir5CVca8Fs61KfG7z2Dpk1YJMdP7CEVw97kDWj2YnT26yYH0dBDq5pUunLDb2RmzH34Y5ZmJxXk68eoTKwofC_zVZSJcoRCI2CJIzffeG9pz3E6hpparDeeiAU/s320/chalkframefinish2.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Put your favorite picture in the frame and write your message!</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-67550203211502899252011-06-05T08:00:00.002-04:002011-06-05T08:00:00.884-04:00Family Recipe: Butterscotch Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcBKwh5t2rM88XRvs1EPMrw5CKu_wlJFYfgm6_1V_geA4hssGMiBCXZCNOKtTykmYUIR4wo9qIRDSWlNpWrFT_bFBsqewycVrq0z28lfCZt2bprNNg5JdJUje5tktQcno5Dtm1Ooann0/s1600/butterscotchclose2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcBKwh5t2rM88XRvs1EPMrw5CKu_wlJFYfgm6_1V_geA4hssGMiBCXZCNOKtTykmYUIR4wo9qIRDSWlNpWrFT_bFBsqewycVrq0z28lfCZt2bprNNg5JdJUje5tktQcno5Dtm1Ooann0/s320/butterscotchclose2.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">This is a butterscoth pie that I made with the help of my grandmother. This is a pie that she used to make for my grandfather's birthday, and also one that she hadn't eaten in a long time so there was an even greater pleasure in learning how to make it. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">My grandfather passed away earlier this year, so knowing how to make this pie is very special to me. He loved to cook and was very good at it, though he had an maybe an odd sense of what was tasty. Think salmon loaf. But then on another day he might make an incredibly flavorful and tender beef stew with potatoes, carrots and onions.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">The pie is fairly easy to make. The real work comes in making the filling; it takes patience to not burn or curdle it. It's technically a pudding so if you've never made one before, this is a great recipe to start with because it's so basic (and I hope I've made the directions clear enough!). Also, if you aren't interested in making the meringue, whipped cream will do just fine.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I do want to point out that this flavor is real butterscotch; that is, the flavor is derived from butter and brown sugar. This will not resemble butterscotch syrup, chips or Jell-O pudding. I find it more enjoyable because it isn't nearly as sweet.<br />
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It occurs to me as I write this post that you could try adding butterscotch chips when you add the vanilla (Step 7). If anyone tries this before I do, let me know how it turns out!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Butterscotch Pie</b> (Serves about 8)</div><div style="font-family: Georgia,"Times New Roman",serif;">1 9-inch refrigerated piecrust, baked according to package</div><div style="font-family: Georgia,"Times New Roman",serif;">3 egg yolks (reserve whites for meringue, if desired)</div><div style="font-family: Georgia,"Times New Roman",serif;">2 Tbsp. unsalted butter</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup light brown sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">3 Tbsp. all-purpose flour</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup milk (use anything but skim)</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp. salt</div><div style="font-family: Georgia,"Times New Roman",serif;">3 Tbsp. water</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tsp. vanilla extract</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Meringue:</b></div><div style="font-family: Georgia,"Times New Roman",serif;">3 egg whites</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp. cream of tartar</div><div style="font-family: Georgia,"Times New Roman",serif;">1/8 tsp. salt</div><div style="font-family: Georgia,"Times New Roman",serif;">3/4 cup sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tsp. vanilla extract</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;">1. Bake your piecrust according to the package directions. Let it cool completely while you make the filling. Tip: Don't forget to poke the crust with a fork at 1-inch intervals along the sides and bottom.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;">2. Separate egg whites from yolks into a small bowl. Beat yolks gently, just enough to break them and mix. Reserve egg whites if you desire to make the meringue. Tip: Cold eggs separate more easily; once separated, let them come to room temperature for the meringue.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">3. Cut sugar and butter together in a separate bowl. Add flour to sugar mix and combine well.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">4. Add sugar mix to yolks and mix well. At this point it will still be pretty dry.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">5. In a small saucepan, combine milk, salt, and water. Warm the mixture over med-high heat until it just starts to bubble. Add sugar mix and whisk until dissolved.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">6. Continue whisking until mixture thickens, about 20-25 minutes. You're looking for a thick, pudding-like consistency.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">7. Take mixture off the heat and mix in vanilla. Cover with a towel while you prepare the meringue. (If you're skipping the meringue, let it cool completely before filling the piecrust and storing in the fridge. You want to chill it for several hours to let the custard set before serving.)</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">8. Set your oven to 350 degrees.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">9. In a deep, metal bowl beat the egg whites, cream of tartar, and salt on high speed with a hand or stand mixer until very foamy.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">10. Add 1 Tablespoon of sugar at a time every 30 seconds to the egg whites. Continue beating until meringue has stiff, glossy peaks. When you check the meringue, the peaks should hold stand straight.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">11. Add vanilla and beat into the whites. Make sure you still have stiff peaks.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">11. Spoon custard into piecrust and smooth -- be careful as it will still be warm. Spoon meringue on top of pie filling and use a spatula to spread evenly over the pie.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">12. Bake pie 15-20 minutes at 350 degrees until meringue is golden brown.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">13. Let cool completely on a rack before serving. You can store in the fridge for a couple of days, covered with plastic wrap.</div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-12505860263037998032011-06-01T08:00:00.002-04:002011-06-01T08:00:04.965-04:00W is for...Wrong Spelling (Can you find it?)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEEef2Sjn3kIgPOjnaOjN231IicfXgXwUG_QZrMQEl_WNK3Sd00oTiJ7hGruXMw1bfKt3TnTffPBwoN31b0VHTfcJssnvOT1PRjUj9lsz2qFEJsdZxc-8SfAV3509iMQnkVgYIfZbe1I/s1600/signspellingerror.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEEef2Sjn3kIgPOjnaOjN231IicfXgXwUG_QZrMQEl_WNK3Sd00oTiJ7hGruXMw1bfKt3TnTffPBwoN31b0VHTfcJssnvOT1PRjUj9lsz2qFEJsdZxc-8SfAV3509iMQnkVgYIfZbe1I/s320/signspellingerror.JPG" width="320" /></a></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-75940254806886175712011-05-30T08:00:00.000-04:002011-05-30T08:00:10.703-04:00Back to Birmingham<span style="font-family: Georgia,"Times New Roman",serif;">Last weekend I visited a group of friends remaining in Birmingham after our fellowship with Time Inc. ended. I hadn't returned since moving out in December and it was a wonderful feeling to return to my 2010 home. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">The first place I stopped was at <a href="http://www.olexas.com/">Olexa's</a> to have lunch with two of my friends. Diane Olexa, the owner, started her business as a wedding cake caterer. Olexa's is still famous for its buttercreme cake but their cafe offers really great lunch food.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">My favorite is the Smoked Almond Chicken Salad Croissant. I always order the spring mix salad with balsamic vinaigrette because the greens are always fresh and dressed just enough.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Remember that cake? I never visit Olexa's without having a slice. They serve it warmed so the frosting is just a little bit soft. This cake is unbelievably good; the cake is moist and light, and the buttercream frosting...let's just say you can taste the butter.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Afterward I spent a short time at the <a href="http://www.bbgardens.org/">Birmingham Botanical Gardens</a>. The roses and hydrangeas were in bloom so I had to take some photos of the latter for my desktop. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">One of my favorite parts of the Gardens is the koi pond. I don't remember the sign from my last visit but it's highly appropriate for this area.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">It seems that the koi get larger each time I visit and the turtles seem to multiply as well. We even saw a very large snapping turtle.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">For dinner Saturday night (they're not open Sunday) I just had to go to <a href="http://www.sawsbbq.com/">Saw's BBQ</a> and satisfy my craving for the pork plate with Saw's red and white sauce. The red sauce is tangy, slightly sweet, and has a light spicy kick. I highly recommend trying both sauces; when you order both sauces, say you want Roll Tide, in honor of the nearby University of Alabama. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">They offer a variety of classic BBQ sides; during this visit I ordered potato salad and mac n' cheese. After trying the potato salad I realized this is my least favorite of their sides. It's more like mashed potatoes with chunks of potato, and it wasn't seasoned very well. I recommend all their other sides.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I met a former colleague from <i>Southern Living</i> for brunch on Sunday. She suggested a newer breakfast spot called <a href="http://www.eatovereasy.com/">Over Easy</a>. The restaurant opened soon before I left to move back to Atlanta so I was glad I had a chance to try it.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I ordered Le French Adjacent which includes a Belgian waffle, two eggs any way you like, and your choice of one breakfast meat (there are seven options).</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I thought the food was okay. Obviously, this was only my first visit but I would definitely skip the waffle next time and choose a different meat. The eggs were cooked well but I thought the waffle was a little too dense; the turkey sausage was too dry and I didn't care for the texture. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I'm so glad that I finally made it back to Birmingham after so many months. It was a treat to visit good friends and have another taste of some of my favorite restaurants.</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-85720174279668457172011-05-29T08:00:00.004-04:002011-05-29T08:00:06.651-04:00FR: Panko-Crusted Tilapia with Dill Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TFLIEKRQSAf9ExGs_EMi-KJQ-C2KIOLyf_OZUvTkXT7qe03r1bCWICV9JZAbSIlxppMgwZaoaeTmj3RFerJ22ksjUB_y8Lwt1eMQmmQJBMWvNC2a5aufLDDKwSzhscvZ0waMYgY0L3U/s1600/tilapiadillplated2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TFLIEKRQSAf9ExGs_EMi-KJQ-C2KIOLyf_OZUvTkXT7qe03r1bCWICV9JZAbSIlxppMgwZaoaeTmj3RFerJ22ksjUB_y8Lwt1eMQmmQJBMWvNC2a5aufLDDKwSzhscvZ0waMYgY0L3U/s320/tilapiadillplated2.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">This week is I wanted to share a fish recipe that's great for any time of the year but especially now during these hot summer days. Paired with fresh veggies and fruit, this makes a satisfying and light meal.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I like mixing Cajun seasoning with the panko to give the fish a kick </span><span style="font-family: Georgia,"Times New Roman",serif;">and the dill sauce cools it all down. If you don't like Cajun seasoning, I would recommend adding some pepper and salt to add flavor to the panko. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Panko-Crusted Tilapia with Dill Sauce* </b>Serves 4</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">*Modified from <a href="http://southernfood.about.com/od/tilapiarecipes/r/r80610c.htm">Tilapia with Dijon and Panko Coating</a> and <a href="http://allrecipes.com/Recipe/hudsons-baked-tilapia-with-dill-sauce/Detail.aspx">Hudson's Baked Tilapia with Dill Sauce</a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> 4 tilapia fillets</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 Tbsp. light mayonnaise</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp. Dijon mustard or stone ground mustard (like Inglehoffer)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup panko bread crumbs</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. Cajun seasoning (like McCormick)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup light mayonnaise</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup sour cream</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/8 tsp. garlic powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. fresh lemon juice</span><br />
<div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">2 Tbsp. fresh dill, chopped</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">1. Preheat oven to 350 degrees. Spray a shallow baking dish with cooking spray.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">2. In a small bowl, mix 2 Tbsp. mayonnaise and mustard. Coat fish fillets with mixture.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">3. In a shallow dish, mix panko and Cajun seasoning. Coat fish with the bread crumb mixture.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">4. Transfer the fish fillets to the baking dish. Bake the fish for 15-20 minutes. Fish will flake when it's cooked.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfrpNzHvQW-iNH4ueal-ywYXWRASvLRZdDB1IBXQkD610nrT0fv94GIC7abnk8aGVzOXF4rjH-XkAv09RCx64d2axPokbVUMrWncocQzVPBR0PTJQhbmX4nroop-PV7WtiG7BcLxXl3A/s1600/tilapiadillsauce.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfrpNzHvQW-iNH4ueal-ywYXWRASvLRZdDB1IBXQkD610nrT0fv94GIC7abnk8aGVzOXF4rjH-XkAv09RCx64d2axPokbVUMrWncocQzVPBR0PTJQhbmX4nroop-PV7WtiG7BcLxXl3A/s320/tilapiadillsauce.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">5. While fish is baking, mix 1/4 cup mayonnaise, the sour cream, garlic powder, lemon juice, and dill in a small bowl. Garnish fish with sauce. </span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVy0FEeHib_lbNvisY_naQPZ1YpQvE8VnnRbZvYjjlStBzlgsqyWxXs9Rz3iYug59_9lAwVgugOMO2jC0pFFZrS1ziIcgY-1HpEDX8ZWXmU8rYJV4QjqEO9So4y6oH7xsbHV44lEcMsY/s1600/tilapiadillplated.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVy0FEeHib_lbNvisY_naQPZ1YpQvE8VnnRbZvYjjlStBzlgsqyWxXs9Rz3iYug59_9lAwVgugOMO2jC0pFFZrS1ziIcgY-1HpEDX8ZWXmU8rYJV4QjqEO9So4y6oH7xsbHV44lEcMsY/s320/tilapiadillplated.JPG" width="320" /></a></div><span id="goog_1973564455"></span><span id="goog_1973564456"></span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-53970746767912317912011-05-23T08:00:00.024-04:002011-05-23T08:00:14.734-04:00Monday Treat: Rhubarb Crisp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBBwzagG__bQyACBY3mknFhcalXNPuFmdunhEqVLm4iEwVeFSv7CY2mLJTnUVE-o-ca_8y0JlaOIQUM8CzodPcH3-4r1ladj-CuWZpCZhlTuGNw1BoCqqVpOeDVysRH5d6920xoY81Mk/s1600/IMG_2260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBBwzagG__bQyACBY3mknFhcalXNPuFmdunhEqVLm4iEwVeFSv7CY2mLJTnUVE-o-ca_8y0JlaOIQUM8CzodPcH3-4r1ladj-CuWZpCZhlTuGNw1BoCqqVpOeDVysRH5d6920xoY81Mk/s320/IMG_2260.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.myrecipes.com/recipe/strawberry-rhubarb-crisp-10000001634616/">Strawberry-Rhubarb Crisp</a> from <a href="http://www.myrecipes.com/">MyRecipes.com</a>. Delicious sweet-tart flavor, cinnamon-y granola topping paired with vanilla ice cream. Oh, and it's super easy to make. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Fresh rhubarb starts showing up in grocery stores in late April/early May and having some in the house is the perfect excuse to make a crisp or pie. Some chains will even carry frozen rhubarb. Just make sure to trim away any green parts and leaves because they are poisonous. We used a vanilla granola from Whole Foods to add extra flavor and it definitely made a difference!</span>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com1tag:blogger.com,1999:blog-8960751896634727598.post-63537642082841616702011-05-22T08:00:00.102-04:002011-05-22T08:00:01.839-04:00FR: Brownies Made Better<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyj6NDHPZ620BKTT4RIjQ38t7b2ZXDouRCC2vam0OeZYuPaJjaOFKAiuNA3ZGujnVS9JcgVWbL987kTiS6oljfZWkckiVR4xJf5JEUlVMx-Y8d_9aqrSOt0omakxzyD17fFFwrVqcHz4/s1600/IMG_2411.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyj6NDHPZ620BKTT4RIjQ38t7b2ZXDouRCC2vam0OeZYuPaJjaOFKAiuNA3ZGujnVS9JcgVWbL987kTiS6oljfZWkckiVR4xJf5JEUlVMx-Y8d_9aqrSOt0omakxzyD17fFFwrVqcHz4/s320/IMG_2411.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I'm heading back to Birmingham this weekend to visit my Southern Progress friends, one of which is letting me crash on her couch. She's a food stylist and recipe developer (among other things) so I was a little worried about what to get her as a thank you.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Then I calmed down and realized I could bake her a treat. I chose Bea's Brownies, which are named after my great-great aunt. These brownies include two delicious layers; Hershey's syrup and lots of eggs make the brownie layer cake-moist and the frosting is basically an old-fashioned fudge (butter, sugar, milk and chocolate chips) that sets quickly and melts in your mouth.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Oh, man, just writing about them makes me want to run downstairs and cut a huge piece for myself! Must resist...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Another reason I love these brownies is that it uses pantry staples like Hershey's syrup and chocolate chips to bring on the chocolate flavor. In all, it's a pretty darn cheap recipe to make. And because the brownies are cake-like, you won't feel heavy or bloated after eating them.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Now, for those of you who don't like chocolate, I bet you will like these. My evidence? My brother, who likes white chocolate over milk chocolate, loves these brownies. My dad, who can only handle the amount of chocolate in a mini Snickers or Reese's Cup, will devour these brownies.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">The chocolate is there, but it won't clonk you over the head. Bea's Brownies are classier than that. And if you really don't like them, send 'em back to me and I'll eat them. Seriously.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I hope you enjoy these as much as my family has for four generations. They would be a lovely end to a cookout (think Memorial Day coming up) or just because.</span><br />
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<b>Bea's Brownies </b>(approximately 36 bars)</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">1 stick butter</div><div style="font-family: Georgia,"Times New Roman",serif;">4 eggs</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup flour</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon baking powder</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup Hershey's chocolate syrup</div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon vanilla extract</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;">1. Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray.</div><br />
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2. Cream together sugar and butter with a mixer. Add the four eggs, one at a time, mixing slightly after you add each egg.<br />
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<div style="font-family: Georgia,"Times New Roman",serif;">3. Sift together the flour and baking powder. Add to the wet mixture and mix well.</div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijY9lawOudhEi80_i9fwha-ctjVqDmC29ziwhaPBx6FSERUn5rwUo8E0iRbvYVaOn1gZBBEXBSA0C5ef7vXGGIci-IJvOlMmxKipCr-YIwvIXR2BeI2A-vFuRoq17SlqmSQ_PRQkGVLYI/s1600/IMG_2390.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijY9lawOudhEi80_i9fwha-ctjVqDmC29ziwhaPBx6FSERUn5rwUo8E0iRbvYVaOn1gZBBEXBSA0C5ef7vXGGIci-IJvOlMmxKipCr-YIwvIXR2BeI2A-vFuRoq17SlqmSQ_PRQkGVLYI/s320/IMG_2390.JPG" width="320" /></a></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlRZAT9aBTou6aCYeztgnLcWXpUS_c0uO5d9ElE3SCEdpBru1rcfZDF5sDjiI_I_r2moMaDm3i_BPn2ykitenI3g4-GVjPJmtFaSfhA6sBwF4G5k2VncJ_wsGc9RCC_cOD8tKUk-d-ac/s1600/IMG_2391.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlRZAT9aBTou6aCYeztgnLcWXpUS_c0uO5d9ElE3SCEdpBru1rcfZDF5sDjiI_I_r2moMaDm3i_BPn2ykitenI3g4-GVjPJmtFaSfhA6sBwF4G5k2VncJ_wsGc9RCC_cOD8tKUk-d-ac/s320/IMG_2391.JPG" width="320" /></a></div><br />
4. Add the Hershey's syrup and vanilla extract; mix well.<br />
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5. Pour the brownie mixture your greased pan. Bake for 30 minutes at 350 degrees. Cool completely before frosting.</div><br />
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<b>Frosting:</b></div><div style="font-family: Georgia,"Times New Roman",serif;">1 1/3 cup sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">7 tablespoons butter (cut up)</div><div style="font-family: Georgia,"Times New Roman",serif;">6 tablespoons milk</div><div style="font-family: Georgia,"Times New Roman",serif;">4 ounces of chocolate chips</div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon vanilla extract<br />
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1. Mix together sugar, butter, and milk in a small saucepan.<br />
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2. Stirring constantly, bring to a boil over medium heat. Boil for <i>exactly</i> two minutes.</div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEt1zunTooMfenMafMk_R26-UVIFInPZbKoxDW8GmhtKiq8v248A-tuq_IEpy8PbTOouok-aBhNEAsI5BKQGVPmmyfQfyfjI3xg1Updkqb5zplZ9jdntx8yR6MI2onnABC4OM9lYTJdTE/s1600/IMG_2402.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEt1zunTooMfenMafMk_R26-UVIFInPZbKoxDW8GmhtKiq8v248A-tuq_IEpy8PbTOouok-aBhNEAsI5BKQGVPmmyfQfyfjI3xg1Updkqb5zplZ9jdntx8yR6MI2onnABC4OM9lYTJdTE/s320/IMG_2402.JPG" width="320" /></a></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CNTDCkoI0dJM0TL-ZrI0Z53zEF7B-V3uan2SVweRC4vd1R36gAmDg5v_ihexWc-82Jht3fRLtd4xLJFg50yjVhzrgo1MBjEg66Z3onyXHrIYeqd7qjQB5Hz28C_dugvgoOuzPUHUplU/s1600/IMG_2404.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CNTDCkoI0dJM0TL-ZrI0Z53zEF7B-V3uan2SVweRC4vd1R36gAmDg5v_ihexWc-82Jht3fRLtd4xLJFg50yjVhzrgo1MBjEg66Z3onyXHrIYeqd7qjQB5Hz28C_dugvgoOuzPUHUplU/s320/IMG_2404.png" width="320" /></a></div><br />
3. Remove from heat and add the chocolate chips and vanilla. Whip with a spoon until well blended.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CwOo_ZCSZEYyiEHMrZolm-D7KrwdCbOjneyQMSVVbLCYTjfBZkEibwbztSNvTfNrtghgqvjLl2018MQ_bZEn6PRAhiLO2ozzTxFQnfb8vV1PVyr9i_f3oEA2W7WL6782nEGa9dVCYq8/s1600/IMG_2405.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CwOo_ZCSZEYyiEHMrZolm-D7KrwdCbOjneyQMSVVbLCYTjfBZkEibwbztSNvTfNrtghgqvjLl2018MQ_bZEn6PRAhiLO2ozzTxFQnfb8vV1PVyr9i_f3oEA2W7WL6782nEGa9dVCYq8/s320/IMG_2405.JPG" width="320" /></a></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
4. Pour over brownies and spread evenly. Tip: the frosting sets up pretty quickly so don't be alarmed.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts2lgplroH6Ssg65N7j7K2hY3qzB1NQtxZ0ZBoRXUZKUj_fK3OSZk7pPi_WqoWh7sr0hOtRJkLRm-uYQ9EB42lZVpoj-PpA_JvM6El7SXQa2Wwai9ctIb8r1Gou4sv5GMACo8obmehEo/s1600/IMG_2407.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts2lgplroH6Ssg65N7j7K2hY3qzB1NQtxZ0ZBoRXUZKUj_fK3OSZk7pPi_WqoWh7sr0hOtRJkLRm-uYQ9EB42lZVpoj-PpA_JvM6El7SXQa2Wwai9ctIb8r1Gou4sv5GMACo8obmehEo/s320/IMG_2407.JPG" width="320" /></a></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
5. Chill in the fridge to set the frosting. Store in the fridge; you can also set them out and serve at room temperature so the frosting is soft. </div><div style="font-family: Georgia,"Times New Roman",serif;"></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-45688475417363319272011-05-18T08:00:00.000-04:002011-05-18T08:00:15.112-04:00Wordless Wednesday: Sasquatch!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS0-nWuivGMX1dcFTBDOoLLK8yV8nphvzlplrQ1JTWrduRe9pMS1XEeAskFxvb0iMrS7Y-UE4IY5ZXIvMl9M75iANxhUw6axkD3AWqy0ephRm7AYScQNxTWx_TKtb74SXRLbzfxXt9ho/s1600/IMG_2318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS0-nWuivGMX1dcFTBDOoLLK8yV8nphvzlplrQ1JTWrduRe9pMS1XEeAskFxvb0iMrS7Y-UE4IY5ZXIvMl9M75iANxhUw6axkD3AWqy0ephRm7AYScQNxTWx_TKtb74SXRLbzfxXt9ho/s320/IMG_2318.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TtYJvdpqCvfSJBPPqYqNYLWrhMgrG7UYyX6Lh7Qgj74xgM-4woUi7DoRshfVfFy9KIbycYpjso_PCsrF4wNtiMkvo75k5csaqBq4ObQvURIq_jl6o0cNnLY_jXjaR67OW0KKwm5C9Ts/s1600/IMG_2319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TtYJvdpqCvfSJBPPqYqNYLWrhMgrG7UYyX6Lh7Qgj74xgM-4woUi7DoRshfVfFy9KIbycYpjso_PCsrF4wNtiMkvo75k5csaqBq4ObQvURIq_jl6o0cNnLY_jXjaR67OW0KKwm5C9Ts/s320/IMG_2319.JPG" width="320" /></a></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0tag:blogger.com,1999:blog-8960751896634727598.post-71324758131509839182011-05-16T08:00:00.007-04:002011-05-16T08:00:01.828-04:00Swanky Gardens & Atlanta Braves<span style="font-family: Georgia,"Times New Roman",serif;">This weekend was very busy for me. On Saturday I went on the self-guided Artful Garden Tour with a family friend and had the chance to peek in the private gardens of some very nice homes in the West Wesley Road, Ansley Park, and North Druid Hills areas. I also attended my first Braves game of the season. The weather wasn't great but it's always an adventure at Turner Field! <span style="font-size: x-small;"></span></span><br />
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Rff_RIhUF3jonqhNTS41uwWN-nVjtLkztoOTvmwZBWvmmFMRuvxGcu3wZBPUb9AcOrvfr6EpUreoQoKIw9fk0PgArCW6zcUznvIZMCYCsiE6ezNgf4tvkNTD-qgFTodejNR9JM6TnSo/s320/IMG_2282.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Car art...no, really, somebody glued this stuff to their car.</span></div></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"> </span></span> </div><div class="separator" style="clear: both; text-align: center;"></div><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;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxHsDWUhAvALEa-1z3sIpvheSLlGP6MoaM0p3m9RyhYE21pfWBucKgpumgSLQa-Z9tx3_Qy85YoOre_gFDdl4b3_kPcOrBzCMnz6bw79OTuC18j8l-fHkNMz8IgY0bgr00iRFjGypBUo/s320/IMG_2287.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">My favorite garden, off Habersham Road.</span> </div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0E5zbdQ7w9PsAEHGXS8UGtaIJqVQV0udWJwK8buZEKRvXD-X8oLnyi2_z9_doG2vU_9XH5x441wIkYe4MYZAzUwS-nZblQaMagWjsD8ErV2rhsq46kJ9ERuo8R8dF44MdZY6tFqgY8o/s1600/IMG_2298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0E5zbdQ7w9PsAEHGXS8UGtaIJqVQV0udWJwK8buZEKRvXD-X8oLnyi2_z9_doG2vU_9XH5x441wIkYe4MYZAzUwS-nZblQaMagWjsD8ErV2rhsq46kJ9ERuo8R8dF44MdZY6tFqgY8o/s320/IMG_2298.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">Beautiful white foxglove.</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwAcAW-mD1TqlEV9My36s50CpIpBIfftSdltEwFJ-r1Mn1-4ADGe0fa_KoZIBeWbFQGSpuGJ3kPhoLRbm35SaUwLXToUb9J8ontZ1Hsutjw_z0n-r3t3kHP4kA3YG2AOySj33lSzgv6M/s1600/IMG_2349.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwAcAW-mD1TqlEV9My36s50CpIpBIfftSdltEwFJ-r1Mn1-4ADGe0fa_KoZIBeWbFQGSpuGJ3kPhoLRbm35SaUwLXToUb9J8ontZ1Hsutjw_z0n-r3t3kHP4kA3YG2AOySj33lSzgv6M/s1600/IMG_2349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><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/AVvXsEhvwAcAW-mD1TqlEV9My36s50CpIpBIfftSdltEwFJ-r1Mn1-4ADGe0fa_KoZIBeWbFQGSpuGJ3kPhoLRbm35SaUwLXToUb9J8ontZ1Hsutjw_z0n-r3t3kHP4kA3YG2AOySj33lSzgv6M/s1600/IMG_2349.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwAcAW-mD1TqlEV9My36s50CpIpBIfftSdltEwFJ-r1Mn1-4ADGe0fa_KoZIBeWbFQGSpuGJ3kPhoLRbm35SaUwLXToUb9J8ontZ1Hsutjw_z0n-r3t3kHP4kA3YG2AOySj33lSzgv6M/s320/IMG_2349.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">The five-year-old in me was so happy to see this!</span></td><td class="tr-caption" style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoPEWA3nKdd21y5Hr32Wm0xJG5xY4QQZGTGtqpc-ybkBfDMnr91vKp93TmYs7yNyHLWyHHQI60BTgbrNR-tJSUV2AUI48OJo6yOlqkRbKu7dCvGsoBtk2TnWFLQJ0xnTVCgyGOCgeSpE/s1600/IMG_2353.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoPEWA3nKdd21y5Hr32Wm0xJG5xY4QQZGTGtqpc-ybkBfDMnr91vKp93TmYs7yNyHLWyHHQI60BTgbrNR-tJSUV2AUI48OJo6yOlqkRbKu7dCvGsoBtk2TnWFLQJ0xnTVCgyGOCgeSpE/s320/IMG_2353.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNogOQkOE1oa_9Jv_zpcsatNrTsiA29Yb53uR5QUjBgi91dQWzKm8u8C7R3Zkoo9aZZoo7sxSuk_RLoXpeclB9HXKeAq8gsOpb_kvuCfja0tVK9Zi5KS1lVwGjY73qPrVZcKRWliAAgI/s1600/IMG_2376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNogOQkOE1oa_9Jv_zpcsatNrTsiA29Yb53uR5QUjBgi91dQWzKm8u8C7R3Zkoo9aZZoo7sxSuk_RLoXpeclB9HXKeAq8gsOpb_kvuCfja0tVK9Zi5KS1lVwGjY73qPrVZcKRWliAAgI/s320/IMG_2376.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">The always hilarious Tool Race. Saw won.</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>Briannehttp://www.blogger.com/profile/09059916174575457469noreply@blogger.com0