tag:blogger.com,1999:blog-68897425408150790782024-02-07T00:30:34.822-05:00Jenbeansblogjenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-6889742540815079078.post-27341218615368744292013-02-08T17:30:00.001-05:002013-02-08T17:30:49.013-05:00Snowed in! So we must bake a banana chocolate walnut loaf.<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/AVvXsEhTmf3urANXJhuWASCCTTJsiMwix0zEBTVq49h2FzxRxuLhcV8Hie8lqRcE2tXx4VPyzzZrPE4P9XS4Yo9cwCHvGJVtaXmQY3vZg4EeXs6rlYCxC3dfH8XjJ7j_u32kz12F_6BdN8prb7A/s1600/DSC00966.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmf3urANXJhuWASCCTTJsiMwix0zEBTVq49h2FzxRxuLhcV8Hie8lqRcE2tXx4VPyzzZrPE4P9XS4Yo9cwCHvGJVtaXmQY3vZg4EeXs6rlYCxC3dfH8XjJ7j_u32kz12F_6BdN8prb7A/s1600/DSC00966.JPG" height="484" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at me, all suave and sexy</td></tr>
</tbody></table>
<br />
My apologies to those who've been following this blog only to find my last post all the way from last year!<br />
<br />
It's been quite manic yet eventful over the last couple of weeks, and today, oh snowy friday, was the perfect day to bake. One sorry and bruised banana sat on the kitchen counter, calling out desperately with its sad sad brown 'eyes' ....for mercy.<br />
<br />
OK then.<br />
<br />
Banana bread it is!<br />
<br />
(Anything involving sorry bananas can be turn into a deliciously sexy loaf :)<br />
<br />
Below is a recipe adapted from the Food Network for <a href="http://www.foodnetwork.com/recipes/marbled-banana-bread-recipe/index.html" target="_blank">Marbled Banana Bread</a>:<br />
<br />
Ingredients:<br />
<br />
1 large over ripe banana<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPiYvsd-u7-rlPEHYPaYHm5onFZx2wU7orwim3JDkHbkuC_cGNjkyV3MsTfAPz0XTRzzB6G9c7e_wrhqdlclv0BtcTJyerAQa5MHKhmA6Os6KAiDnyqNyjmxa85iNBHQdPeGRnzUgsvg/s1600/DSC00964.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPiYvsd-u7-rlPEHYPaYHm5onFZx2wU7orwim3JDkHbkuC_cGNjkyV3MsTfAPz0XTRzzB6G9c7e_wrhqdlclv0BtcTJyerAQa5MHKhmA6Os6KAiDnyqNyjmxa85iNBHQdPeGRnzUgsvg/s1600/DSC00964.JPG" height="323" width="400" /></a></div>
1/2 cup full fat plain yogurt or buttermilk<br />
1/4 cup canola oil<br />
2/3 cup brown sugar, loosely packed<br />
3 large eggs <br />
1 1/2 tsp vanilla<br />
1 1/2 cup all purpose flour<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
About 120 g roughly chopped 70% dark chocolate<br />
About 75 g roughly chopped walnuts<br />
<br />
Preheat oven to 350 F.<br />
<br />
Mash banana with a fork until liquid. Combine with yogurt, oil, sugar, eggs, and vanilla and mix until homogeneous.<br />
<br />
In a separate bowl, combine flour, powder, soda, and salt.<br />
<br />
Add flour mixture into banana mixture and mix until well incorporated.<br />
<br />
Add chocolate and walnuts.<br />
<br />
Pour into greased 7 inch x 4 inch loaf pan. Bake for roughly 40 - 50 mins depending on your oven, temperature, weather, power, country, etc. Have a long toothpick/wooden skewer thing on hand so that you can stick it into your loaf - to see if it comes out clean!<br />
<br />
Bon appetit!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5Yy_e-r5nATru53Fr-8x_8Dc3PuvxUQ27VjkP6xKJppaL5dSJ08X0c50LhiM17lQ219kPNkrbx1fpkqUZcYdMddQNS2drDnZblL_2u0DL-6yiPgvoWLsm1SLwzy7w8NT5zpoEXI90Hg/s1600/DSC00959.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5Yy_e-r5nATru53Fr-8x_8Dc3PuvxUQ27VjkP6xKJppaL5dSJ08X0c50LhiM17lQ219kPNkrbx1fpkqUZcYdMddQNS2drDnZblL_2u0DL-6yiPgvoWLsm1SLwzy7w8NT5zpoEXI90Hg/s1600/DSC00959.JPG" height="295" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Non-stop snow for at least 12 hours now....</td></tr>
</tbody></table>
<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/AVvXsEhIcJjJ0EtfwPbxjvH90JZ0MfY-JGtLwvGock2j3BRXpblCxrpTsp8TV5Kyr4KpZai0Yp6S5Aw_2HZM7gR2695XOSymY8NKyEiFs92ASN7DTxjEiMAiaHYcsoYEQhIfC26cvKhn0U83SAI/s1600/DSC00870.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcJjJ0EtfwPbxjvH90JZ0MfY-JGtLwvGock2j3BRXpblCxrpTsp8TV5Kyr4KpZai0Yp6S5Aw_2HZM7gR2695XOSymY8NKyEiFs92ASN7DTxjEiMAiaHYcsoYEQhIfC26cvKhn0U83SAI/s1600/DSC00870.JPG" height="376" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com5tag:blogger.com,1999:blog-6889742540815079078.post-48508092608174352092012-12-27T05:50:00.003-05:002012-12-27T05:50:39.660-05:00Girls' Night with frvanilla<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBK7vI5kSKxVrPx-u13QSxP6fSmzG0RZ7eoQVMelhrburVRtUs3BQPhpBZRLY4hk-qZWXO7ECftgkDsft4c9FlPk9K2lCDAbxF2eSx0Oo_4a9dMV5v6RN1kt78ZcCi6RepX8gKLeK9Zc/s1600/la+revolucion.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBK7vI5kSKxVrPx-u13QSxP6fSmzG0RZ7eoQVMelhrburVRtUs3BQPhpBZRLY4hk-qZWXO7ECftgkDsft4c9FlPk9K2lCDAbxF2eSx0Oo_4a9dMV5v6RN1kt78ZcCi6RepX8gKLeK9Zc/s1600/la+revolucion.png" height="259" width="640" /></a></div>
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<div class="MsoNormal">
<span lang="EN-US">Hi there! I am Jen’s friend frvanilla. When
Jen asked me to be a guest contributor to write about our recent girls’ night
food venture, I quickly agreed (because I was under the influence) and now I am
only hoping I am not turning away her followers.</span></div>
<div class="MsoNormal">
<span lang="EN-US"> </span></div>
<div class="MsoNormal">
<span lang="EN-US">I love food. Although I don’t cook or bake,
my specialty is eating and I am a huge fan of Jen’s creative recipes.<span style="mso-spacerun: yes;"> </span>When I travelled, I created itinerary of
restaurants to go to and dreamed I can fit all the goodies in my tummy without
getting fat. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">We have planned this long overdue girls’
night for us few old school friends. Betsy, who always knows some cool places,
suggested we go for some good Mexican food in the Junction and then chilled at
a cool Jukebox bar. While navigating the city and close to getting lost, a point
to take home for girls’ night: follow the directions from the GPS. He might be
or might sound stupid, but he had a point.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">First stop: Le Revolucion (2848 Dundas St
W, Toronto)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">We were led to the back of the restaurant
when we arrived and we fell in love with the décor. The back was a lot darker
than the front, and the many artworks hanging on the wall reminded me of Emily
the Strange. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYSgH7hi23CidwYHvkbzBWefksyVR0Dwi3PYivD35Z_y1KKA_foJFxoBdpjcOo8MyfLsv16GhrH51PGVuP9UIztyGSj6ta5-DvlI64xyNttTxIhNtCM4GBkQRMu2W8-P6i_LwvMf84-I/s1600/enchiladas.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYSgH7hi23CidwYHvkbzBWefksyVR0Dwi3PYivD35Z_y1KKA_foJFxoBdpjcOo8MyfLsv16GhrH51PGVuP9UIztyGSj6ta5-DvlI64xyNttTxIhNtCM4GBkQRMu2W8-P6i_LwvMf84-I/s1600/enchiladas.png" height="409" width="640" /></a></div>
<br />
<span lang="EN-US">We ordered a delicious guacamole and tamale
to start. The guacamole was creamy and chunky; the corn tortilla chips were so
fresh and tasted so much better than Tostitos, which always smelled like greasy
plastic bags to me. I remembered watching on FoodNetwork the work it takes to
make tamale. The vegetarian tamale was very meaty and tasted like our Chinese version
of wrapped steamed rice.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Tacos and enchiladas. Instead of flour
tortillas this place made their own corn tortillas. The green salsa sauce was
spicy and sour and we loaded up on every bite of our food.</span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqCRSuJ-zPeGlvZrcnhUY5XCSdzP9S1H0Qk-qN8nmHPiI7u0oOGh15Gu8rqEAW9e3Hu8GDX9NkiwNfDpRp0_wy7MJBt8f-MqRxiiE0j1o0hFeQaslFIjFjdzwuPEYToLJCEQ_UWLH1rE/s1600/tacos.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqCRSuJ-zPeGlvZrcnhUY5XCSdzP9S1H0Qk-qN8nmHPiI7u0oOGh15Gu8rqEAW9e3Hu8GDX9NkiwNfDpRp0_wy7MJBt8f-MqRxiiE0j1o0hFeQaslFIjFjdzwuPEYToLJCEQ_UWLH1rE/s1600/tacos.png" height="400" width="323" /></a></div>
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">This ceviche had a lot of jumbo shrimps!
The portion size was definitely a lot bigger than some other Mexican
restaurants. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The food was good but the service was
really slow. But it didn’t matter because we were having good times and
enjoying the musicians playing on the small stage. I wish these live
performances get promoted more in Toronto.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Off we go to our second destination of the
night. Another point to take home: If you have a GPS, plug it in!</span></div>
<div class="MsoNormal">
<span lang="EN-US">Second stop: Black Dice Café (1574 Dundas
St W, Toronto)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Black Dice Café was a very cute and cozy bar
to chill. The place was very small with the bar at the back. It blended the
retro 50s-style well with the kitschy posters from the 80s. Food menu was very
small, mostly made up of instant food like Pogo, Japanese cup noodles, and
Hungry-man dinner. The bar had a lot more interesting items in comparison
ranging from various sake cocktails to retro Japanese marble soda.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsPVQh0U9lp5gv2WsipBtH9pjuOaLkrkx1e5fTUWnv2r2TMuUkSwdfiG9j4Cf_5QKVy2AWe_VQoRpWJrr3YJ9Digw54fWqjofbRHy_RabaHtm0dDb1RTBeXwL39jM77EnrA7QS1A1dho/s1600/black+dice.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsPVQh0U9lp5gv2WsipBtH9pjuOaLkrkx1e5fTUWnv2r2TMuUkSwdfiG9j4Cf_5QKVy2AWe_VQoRpWJrr3YJ9Digw54fWqjofbRHy_RabaHtm0dDb1RTBeXwL39jM77EnrA7QS1A1dho/s1600/black+dice.png" height="400" width="275" /></a></div>
<span lang="EN-US">The retro 50s jukebox was very appealing.
At 25 cents per song, we were having fun choosing songs and watching the old
machine slowly withdraw a vinyl record and agonized when the machine failed to
play the song we chose. It certainly took some skills.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It was an amazing night with good friends, good
food, and good music. I like to challenge the phrase “it's not where you are
but who you're with” because the excitement of discovering new places to hang
out is equally chill. </span></div>
jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com2tag:blogger.com,1999:blog-6889742540815079078.post-59551193174387906122012-12-11T07:34:00.005-05:002012-12-11T07:34:49.674-05:00Fortune cookie apple crumble and where is the snow?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36O5OUKdmzSup5XAWBvV9BBhD0c-RLF8r9tP1JjEyivFzcDM6rTlPv9YaHYlqUN8P6NsPqnrATEnSF44vo085jSk-VvrICgydiHW22EdGoqx_txCZqsvBo6vaxdBHTRKCwN1ZpAjHXgY/s1600/apple+crumble+fortune+cookie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36O5OUKdmzSup5XAWBvV9BBhD0c-RLF8r9tP1JjEyivFzcDM6rTlPv9YaHYlqUN8P6NsPqnrATEnSF44vo085jSk-VvrICgydiHW22EdGoqx_txCZqsvBo6vaxdBHTRKCwN1ZpAjHXgY/s1600/apple+crumble+fortune+cookie.png" height="513" width="640" /></a></div>
<br />
<br />
Have you ever visited a fortune teller? What was it like? Did they have the glass orb or tarot cards or read your palms?<br />
<br />
In the spirit of the carnival, I've always been curious to visit a fortune teller's tent. I imagine it is like walking into an interactive theatrical play. However, the prices always hold me back.<br />
<br />
The next closest thing would be to read my fortune in cookie form. A friendly waitress gave us about two large handfuls of fortune cookies so as a tribute to her and to these crunchy things, here is an apple fortune cookie crumble!<br />
<br />
<br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZf3OvbKXkhPUCa75GDz_hZq-60imDhpwCq1dWML96n4GJIUnlyROba7x1MgrPrlChZLrVspqjEOFxNXrl8EKAVl7O6A-ggfUJpR-fivb6Qu2Yrbt9pZE0ljUwGynSNy_HkocH4Cc9NdE/s1600/apple+crumble+fortune+cookie_1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZf3OvbKXkhPUCa75GDz_hZq-60imDhpwCq1dWML96n4GJIUnlyROba7x1MgrPrlChZLrVspqjEOFxNXrl8EKAVl7O6A-ggfUJpR-fivb6Qu2Yrbt9pZE0ljUwGynSNy_HkocH4Cc9NdE/s1600/apple+crumble+fortune+cookie_1.png" height="266" width="320" /></a></div>
3 small Gala apples, sliced thinly<br />
Handful of dried cranberries <br />
Juice of half lemon (about 2 Tbsp)<br />
1 tsp cinnamon<br />
3 Tbsp brown sugar<br />
2 tsp cornstarch <br />
Crumble:<br />
12 finely crushed fortune cookies <br />
1 tsp cinnamon<br />
2 Tbsp all-purpose flour<br />
1 Tbsp brown sugar<br />
2 - 3 Tbsp melted butter<br />
<br />
Preheat oven to 350 F. <br />
<br />
Toss together apple slices and cranberries with lemon, cinnamon, sugar, cornstarch mix. Layer into baking dish about 8" x 5" x 1.5" size.<br />
<br />
Combine all crumble ingredients together and mix roughly. It should have a crumbly consistency, if not, add a bit more flour or melted butter to achieve this.<br />
<br />
Top apples with crumble and bake covered for about 40 mins. Remove cover and continue baking for 10 - 15 mins until browned slightly. <br />
<br />
Let cool for about 5 mins and serve warm!<br />
<br />
<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com2tag:blogger.com,1999:blog-6889742540815079078.post-75645170779422682712012-11-28T00:57:00.002-05:002012-11-28T00:57:48.291-05:00Cranberry and orange scones .... a somewhat snowy and x-massy send off to the sister!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GKkPWWOQzoA7wM191Z8q75UA8vF5F2THRWJk7QI9NArp9XCLogxWLHAs92FpG2au9kiFDPtpzNOjo_Yu99Mz0BnfeNQneYXcYAWOpBXByeiegR5zHJPfT0frGwMmrFACLKkIMYYQV94/s1600/scones_1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GKkPWWOQzoA7wM191Z8q75UA8vF5F2THRWJk7QI9NArp9XCLogxWLHAs92FpG2au9kiFDPtpzNOjo_Yu99Mz0BnfeNQneYXcYAWOpBXByeiegR5zHJPfT0frGwMmrFACLKkIMYYQV94/s1600/scones_1.png" /></a></div>
She's going to Australia!!!!!!!!<br />
<br />
What does one pack for such a major move like this? <br />
<br />
Definitely lots of underwear, towels, swim goggles......a wetsuit.... maybe?<br />
<br />
How much does the luggage weigh? How much <i>can</i> it weigh? <br />
<br />
Why are the dogs attacking each other??!!<br />
<br />
This chocolate cake is so fudgy and making me sleepy......<br />
<br />
These are some of the comments floating around during the few hours before my sister's flight to Sydney.<br />
<br />
It had snowed a teeny tiny bit that morning and we decorated the house with some x-mas lights and bows. We made a yummy olivey baked pasta, some cranberry orange scones, and my friend and current roommate bought a HuUUGe chocolate fudge cake.<br />
<br />
A perfect pre-x-mas Huen family celebration I call it!<br />
<br />
My sister bought me an awesome <a href="http://sites.garmin.com/forerunner10/" target="_blank">running watch</a> (an early birthday/x-mas gift YAY!!) that just uploads all my run times/distances by plugging into the computer - technology is so great (that is...when I know how to use it).<br />
<br />
It also allows you to connect and share your runs with other users, which is so very cool if your sister lives on the other side of the world and you can see where she's jogged!<br />
<br />
So now the sister also has a running watch, and being an awesome yoga teacher, she got 20% off regular price. And in about...... 4 hours, she should hit the Sydney airport tarmac and potentially begin her Australian running routine.<br />
<br />
Go San Go!!!!!!<br />
<br />
To bring a little bit of early x-massy joy to everyone around the world, below is a recipe for <a href="http://www.foodnetwork.com/recipes/ina-garten/cranberry-orange-scones-recipe/index.html" target="_blank">cranberry orange scones</a> from the Barefoot Contessa with a few measurement modifications.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_ust8eG9nWsH35lO7MBwHwfUJP723IS1Qph6lMJD6-NP9BLFpF539D66yl9VC7X3FLfpXwosbuHeRwSWejup2OJibO4L7Ttvj58prA9qFQ5zppyjFhl9TUc3c8UMitwGYxmkXrDmJe0/s1600/scones_eric.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_ust8eG9nWsH35lO7MBwHwfUJP723IS1Qph6lMJD6-NP9BLFpF539D66yl9VC7X3FLfpXwosbuHeRwSWejup2OJibO4L7Ttvj58prA9qFQ5zppyjFhl9TUc3c8UMitwGYxmkXrDmJe0/s1600/scones_eric.png" height="244" width="320" /></a><br />
Ingredients:<br />
2 + 2/3 cups all purpose flour<br />
1 + 1/3 Tbsp baking powder<br />
1 + 1/3 tsp salt<br />
1 cup (2 sticks) of softened butter<br />
Zest of 3 medium oranges<br />
1/6 cup white sugar<br />
3 large eggs<br />
1 tsp vanilla <br />
2/3 cup whipping cream, cold<br />
2/3 cup dried sweetened cranberries<br />
Juice of 1 orange<br />
<br />
1/2 cup icing sugar<br />
1 Tbsp orange juice<br />
<br />
Mix together flour, baking powder and salt.<br />
<br />
In a separate bowl, cut butter with orange zest and sugar until roughly combined, then place inside fridge to re-harden the butter. Keeping the butter cold actually helps give a nice fluffy flaky scone.<br />
<br />
In another bowl, beat eggs with vanilla and cream.<br />
<br />
In yet another bowl (I swear this is the last bowl!) soak cranberries in orange juice.<br />
<br />
Take out butter mixture and add in egg mixture and mix. I use a blunt knife and just combine manually. It doesn't have to be homogeneous, but as long as it's about 70% combined, it should be fine. <br />
<br />
Add in flour mixture spoon by spoon (I use a large spoon) and continue to combine. If the mixture gets too tough for the knife, use your hands!<br />
<br />
Add in soaked cranberries (but not the juice) and continue to mix. It doesn't have to be evenly combined, and try not to over mix as that tends to make them too chewy. About 70% combined is good.<br />
<br />
Shape dough into a huge circle and cut into slices. I cut them into large slices (about 100g each slice, 9 slices in total - don't ask me how I got 9) but feel free to cut them into any shape/size you like. Some like to use cookie cutters to get equal sizes. <br />
<br />
Wrap each scone and place in freezer for at least 30 mins.<br />
<br />
Before baking, preheat the oven to 400 deg C. Bake for 16 to 20 mins, and check often. The top should be golden and crispy looking when done!<br />
<br />
To make icing, mix icing sugar with orange juice until thickened and drizzle over scones.<br />
<br />
Enjoy with a beautiful cup of coffee or tea :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BAck8vMgkL_-XkxcH6RjU9Za415M0cEgI7p_ThlUcvMpGrMTxdbDaaXjG57tMcZt7b7ssxF8gu6MvXQhuNzl14a0V-XbigjTkkbQNWzsg0-jKAYOeZtapsuZJpCpLyl4E2N88Oas52o/s1600/scones_2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BAck8vMgkL_-XkxcH6RjU9Za415M0cEgI7p_ThlUcvMpGrMTxdbDaaXjG57tMcZt7b7ssxF8gu6MvXQhuNzl14a0V-XbigjTkkbQNWzsg0-jKAYOeZtapsuZJpCpLyl4E2N88Oas52o/s1600/scones_2.png" height="305" width="400" /></a></div>
<br />
<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com14tag:blogger.com,1999:blog-6889742540815079078.post-62528717452759390252012-11-13T16:36:00.003-05:002012-11-13T16:36:39.217-05:00Anything in your kitchen Quinoa salad and all those Beautiful Bloggers....... <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQWVbblvgfJu1-ckWHQikY9uutttiyKFyBb-NAZ4DAatru5EeGzH8KsmLYYQzWVQ_Ib6JX73RZn2GEgOTaOnrmK938hbw2Xs3yR-jqvGKzlSmuf0l34LMhmttJJ42zni9FdLSKDh9ikk/s1600/beet+quinoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQWVbblvgfJu1-ckWHQikY9uutttiyKFyBb-NAZ4DAatru5EeGzH8KsmLYYQzWVQ_Ib6JX73RZn2GEgOTaOnrmK938hbw2Xs3yR-jqvGKzlSmuf0l34LMhmttJJ42zni9FdLSKDh9ikk/s1600/beet+quinoa.jpg" height="475" width="640" /></a></div>
<br />
<br />
Why do you like blogging? <br />
<br />
This question is probably the same as asking me, why do you like cooking? <br />
<br />
Here's one scenario that might help explain why...<br />
<br />
You didn't sleep well.<br />
<br />
Your dog was barking at odd hours, probably from hearing some angry doggie conversation 20 km away that only doggies can hear.<br />
<br />
You are grumpy, out of lunch ideas, and don't want to waste precious dollars on overpriced cafeteria food.<br />
<br />
<br />
Opening the cupboard, you spot almonds. <br />
<br />
Opening the fridge: parsley, cilantro...<br />
<br />
Then you divert your eyes to the doggie sitting in the middle of the kitchen and behind her on the countertop sits the dried cranberries, the plump raisins.<br />
<br />
Some bright yellow lemons in the fruit basket catch your eye.<br />
<br />
Almonds, parsley, cilantro, craisins, lemons, AH. Quinoa it is. <br />
<br />
And in about 20 mins, a few chops and mixing, you come out of your sallow mood and realize that this quinoa is damn yummy. And that you want to share this recipe with everyone. And that sharing and writing and posting and even photography have become a pretty important part of connecting with others who love the same things you do. <br />
<br />
ALL OF YOU ARE BEAUTIFUL BLOGGERS! <br />
<br />
That's probably the best answer I can give for "why I like blogging/cooking".....<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbyCiv4hAc9nPS3PEZItDBWrLKND_r69hY9fGByWW287HeZ38taZRc1k_6ThP_Fa30P0qP3iwA-Ujhfu-lNANltD6IB_U7HshA-CGm7Hug-bKU8HjZtD-u5Nx6RDGvJWqakJdUkBMaGc/s1600/beautifulblogaward.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbyCiv4hAc9nPS3PEZItDBWrLKND_r69hY9fGByWW287HeZ38taZRc1k_6ThP_Fa30P0qP3iwA-Ujhfu-lNANltD6IB_U7HshA-CGm7Hug-bKU8HjZtD-u5Nx6RDGvJWqakJdUkBMaGc/s1600/beautifulblogaward.png" /></a></div>
<br />
A special thanks goes to <a href="http://gobakeyourself.wordpress.com/" target="_blank">Choco Chip Uru</a> for nominating this award to me - this woman is one clever baker. She's also one of the sweetest bloggers around with awesome dessert ideas and always brings a smile to my face. <br />
<br />
Ok, here goes:<br />
<br />
<ol>
<li>Copy the Beautiful Blogger Award logo and place it in your post.</li>
<li>Thank the person who nominated you, and link back to their blog.</li>
<li>Tell six things about yourself.</li>
<li>Nominate six other bloggers for their own Beautiful Blogger Award (and let them know you have done so)</li>
</ol>
Instead of listing 6 things about myself, I'll just improvise my thoughts at the moment:<br />
<br />
- I met CCU through FoodBuzz when FoodBuzz was still alive and kickin' and it's great that she's still an active blogger so that I could get my CCU-fix!<br />
- Many foodies in Australia and by looking at lots of Australian food blogs, restaurant reviews/cafe reviews/whatnot, I need to get myself down there to EAT! <br />
- My sister and her boyfriend will be moving to Australia in a few days so I've actually got this continent/country in my mind for awhile now.<br />
- I guess lastly, some open questions to you: what's a good place to eat? To surf? To do yoga? And why do you like blogging and baking/cooking? <br />
<br />
Of course, the list of 6 beautiful bloggers (but not limited to): <br />
<a href="http://traceysculinaryadventures.blogspot.ca/">http://traceysculinaryadventures.blogspot.ca/</a><br />
<a href="http://swirlandscramble.blogspot.ca/">http://swirlandscramble.blogspot.ca/</a><br />
<a href="http://prairiesummers.wordpress.com/">http://prairiesummers.wordpress.com/</a><br />
<a href="http://www.boxofstolensocks.com/">http://www.boxofstolensocks.com/</a><br />
<a href="http://heoyeahyum.com/">http://heoyeahyum.com/</a><br />
<a href="http://yuehandicrafts.blogspot.ca/" target="_blank">http://yuehandicrafts.blogspot.ca/ </a><br />
<br />
<br />
And the recipe. Something nutritious for the body and nourishing for the soul, always good for just one-of-those-days: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqu_VaXgUkNcuQbStv5RMhhycRvR0Heb9o2_b4CcXLc9e7NSQhtss15grmFj2jXr3-OqXF82wrbkKzSBXeVb3MIojIUsuZGwkYxtmL1Fyn0meUKoYvLQ3ILv-UPWjmXeoB1zyAvQX2RQ/s1600/beet+quinoa_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqu_VaXgUkNcuQbStv5RMhhycRvR0Heb9o2_b4CcXLc9e7NSQhtss15grmFj2jXr3-OqXF82wrbkKzSBXeVb3MIojIUsuZGwkYxtmL1Fyn0meUKoYvLQ3ILv-UPWjmXeoB1zyAvQX2RQ/s1600/beet+quinoa_1.jpg" height="301" width="320" /></a></div>
1 cup dried quinoa, cooked according to package instructions <br />
1/2 cup dried sweetened cranberries<br />
1/4 cup Thompson raisins<br />
1/4 cup chopped cilantro<br />
1/2 cup chopped Italian parsley<br />
1/3 cup chopped almonds<br />
1/4 cup chevre<br />
1 medium tomato, diced <br />
1 medium ripe avocado, diced<br />
1 small red sweet bell pepper, diced <br />
3 tbsp olive oil<br />
juice of 1 lemon<br />
1/4 cup beet juice<br />
salt and pepper to taste<br />
chili flakes optional<br />
<br />
Mix everything into a large bowl and serve immediately although it tastes better the next day because the quinoa, raisins, and cranberries have absorbs some of the fruit juices and plumped up. <br />
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jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com11tag:blogger.com,1999:blog-6889742540815079078.post-73970834399211031942012-11-12T00:15:00.003-05:002012-11-12T00:15:40.567-05:00Blueberry agar pie - experiment time!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtakaqXU-8s59XU5N1VR1kVCDJZuPFbwD40QhO_HtS2qfJ0WhtvbpuVrlhzbvfMUcZE71ywTU0E6GkBkPyplAVaZSL7xFxJX_JGVu6xcJ_RQZd7YMsLGHOw0ALOieHme-KNZCPXh1Smo/s1600/blueberry+agar+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtakaqXU-8s59XU5N1VR1kVCDJZuPFbwD40QhO_HtS2qfJ0WhtvbpuVrlhzbvfMUcZE71ywTU0E6GkBkPyplAVaZSL7xFxJX_JGVu6xcJ_RQZd7YMsLGHOw0ALOieHme-KNZCPXh1Smo/s1600/blueberry+agar+pie.jpg" height="480" width="640" /></a></div>
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A friend has been living with us for the past week or so and she brought with her a big box of goodies. In it was a bag of agar-agar, the same type used in chinese style jello desserts.<br />
<br />
So now we must do some agar experiments!<br />
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We received lots of great food magazines and fliers over the past few weeks and <a href="http://tenderflake.ca/Forms/Recipe.aspx?ID=117" target="_blank">this one</a> is the inspiration for the experiment. For vegan option, substitute whole milk and condensed milk with soy milk/almond milk and condensed vegan soy milk or sugar. Also substitute pie crust for one that is vegan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYvxdVmHLZBNyAYO4e9zfMBw6a8tsaOS7RkF8KwDITvB_MmZkHpPh7EiAlGbIvauAyYnlpZEns2wYwzp66fxRQ73yNgqzRTvlv8xgbUcf4VCYMAF3CR-X3Gb5PX0XIpDpwW8vXGbDP68/s1600/blueberry+agar+pie_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYvxdVmHLZBNyAYO4e9zfMBw6a8tsaOS7RkF8KwDITvB_MmZkHpPh7EiAlGbIvauAyYnlpZEns2wYwzp66fxRQ73yNgqzRTvlv8xgbUcf4VCYMAF3CR-X3Gb5PX0XIpDpwW8vXGbDP68/s1600/blueberry+agar+pie_3.jpg" height="240" width="320" /></a></div>
Ingredients:<br />
1 9-inch Tenderflake pie crust, baked according to manufacturer's instructions<br />
400 mL whole milk (3.5% MF) <br />
7g dried agar<br />
125g condensed milk<br />
1 tsp vanilla essence<br />
500g wild blueberries (if using fresh berries, dry them on a paper towel to absorb all the moisture)<br />
250mL 35% whipping cream, whipped<br />
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In a skillet, heat up milk and agar until bubbling, then reduce heat to let mixture simmer. Add in condensed milk and vanilla and stir until agar dissolves entirely. Remove from heat and let cool for about 5 mins.<br />
<br />
Add blueberries and stir gently to combine. I actually used some frozen wild berries which held a lot more moisture so I first cooked it down into a jam, then added the agar, condensed milk and vanilla, and whole milk (which should be heated separately first, then incorporated slowly into the berry mix to prevent curdling).<br />
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Let cool for 5 more minutes and spoon onto pie crust. Let it set in the fridge for at least 1 hr then spoon whipped cream over and serve.<br />
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Enjoy! <br />
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<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com5tag:blogger.com,1999:blog-6889742540815079078.post-24156693775060668062012-11-10T16:41:00.003-05:002012-11-10T16:41:27.634-05:00Pizza party! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXq9hQJEWmBt0kxaikAtXMkdvaEz2-Wd7gvMJIlFazcdy73-kT-N3EohObke14GhpWEr_zAICu859ohm3QeEN4lkpFN-SHyOXYZaMs6-cDCVUjLsdw0NsIOBpiVsIFzZf84ueMOYW6zk/s1600/party_1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXq9hQJEWmBt0kxaikAtXMkdvaEz2-Wd7gvMJIlFazcdy73-kT-N3EohObke14GhpWEr_zAICu859ohm3QeEN4lkpFN-SHyOXYZaMs6-cDCVUjLsdw0NsIOBpiVsIFzZf84ueMOYW6zk/s1600/party_1.png" height="485" width="640" /></a></div>
<br />
Last Friday, we decided to make a pizza party with a couple of friends.<br />
<br />
I made three doughs that morning but there were only two doughs after work. Sister sandy and her boyfriend Steven were hungry and gobbled up one pizza before I could take pictures. However! They really enjoyed it :).<br />
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The pizza dough is very simple and can be made in the morning, let rise over the day, then about 8 hours later, ready to be kneed.<br />
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One pizza was deep-dish and made in a 9-inch cast iron, the second was thin-crust and spread on a large baking sheet.<br />
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Our toppings... well..... Sandy had cooked up a bunch of veggies, shredded lots of good cheeses, chopped up some fresh herbs, made a delicious and simple tomato sauce so really, the boyfriend and I didn't do much except let our creative juices flow. <br />
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Feel free to use any veggie topping, just make sure they have been cooked thoroughly and most of the water has been cooked out. If using meats or fish, cook them through as well and let cool before topping on dough.<br />
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For one flat dough on 13inch x 18inch baking sheet:<br />
<br />
2 tsp dried active yeast (for bread machine)<br />
1 cup warm water (about 30 deg C)<br />
<br />
Mix and let bubble for about 5 mins.<br />
<br />
1 3/4 cup bread flour<br />
3/4 tbsp salt<br />
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Add into yeast water and mix until thoroughly combined, about 5-7 mins. I use a bread machine to mix and turn him out onto a large floured surface to knead by hand for another 5 mins. Proof covered in a large bowl in an oven with a small hot water bath to increase humidity. <br />
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After proofing for about 8 to 9 hours, punch dough down and turn out onto floured surface. Preheat oven to 425 deg C. Knead for 2 minutes and then start to knead outwards into a baking sheet shape (-ish). Flip over and knead outwards, flip over and knead outwards, flour surface as needed. I also lift up the dough to help stretch it thin.<br />
<br />
Using a rolling pin, flip dough onto pin and gently lay down onto baking sheet.<br />
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Bake for about 5 - 7 minutes until slightly cooked and the surface hardens a bit. Take out and cool for about 2 mins then start loading 'em up!<br />
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The boyfriend decorated the flat dough pizza with some lovely mozzarella cheese, then sauce, then roasted peppers, olives, zucchinis and more cheese. I was responsible for the cast iron and forgot the sauce, but loaded it up with lots of mozzarella and parmesan and artichokes, olives, tomatoes, eggplants, and mushrooms.<br />
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Both were just delicious :).<br />
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Bon appetit!jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com2tag:blogger.com,1999:blog-6889742540815079078.post-34713177175671561252012-11-09T21:44:00.002-05:002012-11-10T07:24:08.052-05:00Paris Oct 21, 2012<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYTjmJ8xU0w0swcbnAn9WkRwnrq68rwP5hj4LKMXHeHiDwEE9_IiDrepdniirvw-ibyblS58s1lZHHMqYPgLBeC3wh2OrktMLpR-OxpfmQJR3KFt3gaaHqekcRNSAkN3662Y-gVfes4I/s1600/fav+art.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8b46ySY1f54iSyEsWPhotRQtqacJtttWFvAeRAX8Cn99BzTGL7tDoIKnV3g7jjpOEiSu0DmKSoS-PMdJIbtBMC2sDiwKK25WDlAGgLXNXMYbvS7Kvc_qRuFuF5b_izMZEOzLMqn8XgW8/s1600/mona+lisa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8b46ySY1f54iSyEsWPhotRQtqacJtttWFvAeRAX8Cn99BzTGL7tDoIKnV3g7jjpOEiSu0DmKSoS-PMdJIbtBMC2sDiwKK25WDlAGgLXNXMYbvS7Kvc_qRuFuF5b_izMZEOzLMqn8XgW8/s1600/mona+lisa.jpg" width="307" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mBFv4Hsu9dtfb2fgDYY1ol56qgVOD90kvRx8_0zGoIMJw-Dbuu5vcR4pssIXMXMSHz-bga9VGuqCFShkZFp941VhwRDv1w9aFQqN9MJgw2rrCrl-p31lNFpuj0YdLeDdDRF3fU6F0BE/s1600/paris_eiffel+from+afar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mBFv4Hsu9dtfb2fgDYY1ol56qgVOD90kvRx8_0zGoIMJw-Dbuu5vcR4pssIXMXMSHz-bga9VGuqCFShkZFp941VhwRDv1w9aFQqN9MJgw2rrCrl-p31lNFpuj0YdLeDdDRF3fU6F0BE/s1600/paris_eiffel+from+afar.jpg" width="240" /></a>The last leg of our trip was in Paris, city of loooove.<br />
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On our first night we had to stop at the Tour d' Eiffel and when we emerged from the station and walked the few minutes toward it, our breaths just lodged our throats. There is sat, all tall and commanding and I just gawked awkwardly, amazed, like it was my first time seeing someone eat fire. <br />
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We then started our tourist routine, click click click click about a million times. I'm fairly proud of how we exploited our tourist status, because we were fast on our feet so as not to obstruct traffic or locals and fast with our cameras, taking the necessary pictures then moving on!
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We got up lazy and late the next morning, with only 3 minutes remaining for breakfast. This was the moment I've been training for, all those years of running. I made it downstairs with about 1.2 minutes to spare, grabbed about 4 mini croissants that had just come out of the oven, some yogurt, and two cups of strong coffee.<br />
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We set off to Musee du Louvre and dove right into the art.<br />
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The painting on the right depicts the Roman ruins with people and animals going about their business. I'm not an art connoisseur but boy do I like this painting. The creatures are all proportional so my eyes and brain are not trying to adjust and the scene is almost pastoral, which of course is awesome. Did I mention I wanted to become a farmer one day? <br />
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On the left is a still life painting of fruits and veggies from around 1600s by Samuel Hoffman. Perhaps set out for the chef to cook up a delicious meal. But I think the chef must be late because those veggies back there are wilting a bit. Or Hoffman is taking longer than the veggies can stand. (Well, kudos to him for making them so life-like)<br />
There are plump and fresh cherries, some apricots and figs and plums and..... are those gooseberries? cranberries? goji berries?<br />
At the front appears to be some celery and in the bucket asparagus, chard.... kale? I wonder how they prepared their food and how it tasted back then.....<br />
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On the right is a rather famous painting by unknown artist from the school of Fontainebleau, which was like a group of artists during the late 1500s-early 1600s that pumped out lots of scultures, paintings, and other art for the Fontainebleau royalty.<br />
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So why is there this nipple pinching action? The pinched is Gabrielle d'Estrees, mistress of King Henry the 4th, being pinched by her sister. The pinching represents that Gabrielle is with child. And because Gabby is hold one of Henry's rings, the child is probably going to have half his chromosomes. The maid at the back is preparing for the child and the painting on the mantle represents fertility although I just see some abs and legs, which could also mean he's enjoying his comfortable silky bed. Buck-naked.<br />
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Oh how I love art.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOrMxnJZYfDhf2zNUvyr59TtWB9cMBysk2KXcTLeA1xVMM_N54rJNzEM78W9Ft0Fmz_xNnD3TAY4Nc9pABsWt6e1CH8EBi4auUJZzANTf2e5MaX_Rtkpah_YDARSKlITYI4pKCjHBy14/s1600/paris_eiffel+view_moon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZ9aIG_VwlpEx75FPv5CSglIF0gT_Xllp35cfvoi6UdcYL5ST0pxpbjq2jfEFnGKamqqhDkWnEnSZPGvwxc4umeu66s5vrboP8reFodiw7BaFKpRghebRmt4O-8V5Bthi67dj43onXNw/s1600/paris_eiffel+view.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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L'astronome on the left by Johannes Vermeer is another famous painting (but I think he's more known for his "Girl with a Pearl Earring", thank you Scarlett Johansson) which I also really really like because this astronomer looks a bit plump as if he spends most of his time physically idle, contemplating the world, the universe. His hair is ill-kept (am I being too presumptuous? maybe that was the style back then) and there are ruffled papers on his desk.<br />
The books above the shelf, the chart, the globe shows that he must be a brainiac and probably just realized the meaning of life. Or maybe where he should go for dinner. <br />
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Above is a beeeaaautiful chess set probably for royalty. My inept french can only translate ".... of Saint Louis..... crystal.... ceder wood,..... money..... bronze". Notice how within each square there are small figurines acting out a scene. Playing on this set and not become distracted with the set itself would probably be an ultimate test of skill. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HOB7Mf29mt2UT5NIwCBk5y3z75G2Lzlx8jIrGj-INVDXZwzRY6rnp5YGDFeNEZxCxHDOcA_h_dPO-ZbjG5HDJBn3s_xWlGSdp3U7mf8HqsdSa_Z9lG1ptoSZXDlAL5L1bCKZJWhupwA/s1600/napoleon's+dining.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HOB7Mf29mt2UT5NIwCBk5y3z75G2Lzlx8jIrGj-INVDXZwzRY6rnp5YGDFeNEZxCxHDOcA_h_dPO-ZbjG5HDJBn3s_xWlGSdp3U7mf8HqsdSa_Z9lG1ptoSZXDlAL5L1bCKZJWhupwA/s1600/napoleon's+dining.jpg" width="320" /></a>Also at the Louvre were pieces from Napoleon's house, plush and velvet-like chairs and tables and tapestries for his entertaining area complete with harpsichord and the grand dining area.<br />
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Exhausted from what seemed to be a 10 mile hike, we chose to splurge at Angelina, the museum's classy cafe.<br />
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The chocolate eclair was decadent. So very worth the 7.5 euros and perfect with their dark coffee. <br />
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While I was writing this post, I came across another <a href="http://www.notquitenigella.com/2012/11/09/24-hours-in-paris/" target="_blank">Parisian post by Not Quite Nigella</a>: THIS IS ANOTHER PARIS I HAVEN'T EVEN SEEN!!!!<br />
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That's it, I'll have to go back to France and do it right. ;)
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My coworker and I set off to Toulouse, the next leg of our France adventure, after the last set of talks at the Bordeaux university.<br />
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Our Toulouse hotel was situated 3 minutes quick stroll away from the Gare de Matabiau train station and was right in the heart of strip-club central (I promise I did not plan it this way!) but a nice 15-minute leisurely saunter towards the city centre.<br />
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Toulouse is known as the pink city for the many pinkish hue buildings. Something about their bricks...... it was a great time to visit since it was breast cancer awareness month :) <br />
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A great thing about France was that most of their coffee shops serve Lavazza coffee, an Italian brand of really great coffees (above photo shows cafe advertising Lavazza). This coffee is a staple at our home in Toronto and if I could attach a permanent funneling device on my head that feeds into my mouth and thus maintaining a constant stream of coffee intake wherever I go, I would. So I guess my point is, it was nice to see Lavazza in France :) <br />
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Powered with strong coffee, we went exploring: stumbled upon Musee des Augustins and lost ourselves in ancient french culture and art, the Toulouse Capitole, and the Cathedral St. Sernin.<br />
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The museum was small but packed with old relics, sculptures, and a beautiful veggie garden in the square centre. Below are some of the veggies and fruits of the garden. The tree on the left was producing very nice figs, most of them ready for harvest (squirrels are not common in Europe because they are native to the new world so seeing fruits intact on trees was new to me). I am not sure the identity of the plant in the middle, although I'm hazarding a guess: baby radishes..... On the right are some grapes still on vine, probably not enough to make into wine because the garden is very small. <br />
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We headed to the St. Sernin cathedral which is shaped as a cross with each arm with podium and pews to accomodate different congregation sizes. The church interior is very beautiful but unfortunately my photos are too horrible! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-V2DRSMDiepnH_ve2_OHKRhPyCbs2Eca5pFh8wWUgLbjRYSoJSbi0TBrE70skaKTLYOy_BTuRRzH8rsGr3xdBI0GPcGucECjz4RRwM7rNEMiY8QYGOh6VV-zuDAAoNe_FxBWjU4tmw4/s1600/cycling.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-V2DRSMDiepnH_ve2_OHKRhPyCbs2Eca5pFh8wWUgLbjRYSoJSbi0TBrE70skaKTLYOy_BTuRRzH8rsGr3xdBI0GPcGucECjz4RRwM7rNEMiY8QYGOh6VV-zuDAAoNe_FxBWjU4tmw4/s1600/cycling.png" height="306" width="400" /></a>We ventured into the central part of Toulouse for some shopping and to see the Capitol. In the square, a sporting event (I think cycling) had finished and a marching band performed. It appeared people of all ages were celebrating and dancing. I caught two young men galloping the "gangnam style", and unfortunately, one of them stopped when he caught me photographing them!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sliadKeMx30Yc6SwrOwhyphenhyphen3t0zsiBkCR6lkwz-qZyRy5hPCkmqMaIh6JQNAKsdxJPFJ-7kyTIAnQ61yC5xCLujzQlrQxhGFIAL2PUkIT19MKGdbuifC5zBgMjojX1DyWJklIbpg5CDIg/s1600/lavazza+cafe.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a> We arrived back at the hotel exhausted but relaxed and of course, ready for our visit to the city of romance: Paris!<br />
jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com5tag:blogger.com,1999:blog-6889742540815079078.post-79817920839721800642012-10-28T12:06:00.004-04:002012-10-28T12:06:42.943-04:00Bordeaux Oct 16, 2012 <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/AVvXsEiwDwHCuKefgThONFZaiihDRRFlzUOtKXG2sF4DQQ_JuaeV4ro1ambmpo4YDzWTgdT5NGdFgyKkpi-_jNjt2Ssw3CXHVk153LS58YT0ClNV-uG8Fdmu7YscFmwkUUOrYOFkdn4k-T_qPMo/s1600/bordeaux_palace_collage.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDwHCuKefgThONFZaiihDRRFlzUOtKXG2sF4DQQ_JuaeV4ro1ambmpo4YDzWTgdT5NGdFgyKkpi-_jNjt2Ssw3CXHVk153LS58YT0ClNV-uG8Fdmu7YscFmwkUUOrYOFkdn4k-T_qPMo/s1600/bordeaux_palace_collage.png" height="170" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place de la Bourse, Bordeaux</td></tr>
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First night in Bordeaux and after getting lost, experiencing jet-lag, hunger, and feeling grumpy, the first thing my coworker and I spot is a Pizza hut that was still opened and CRAZY busy and we choose a small veggie pan pizza and some bread sticks, which was actually the crust of a pan pizza with mozzarella cheese and folded over itself.<br />
<br />
If I had slowed down to taste it, I'm sure it would have been delicious.<br />
<br />
But after a few hours of rest, we were pumped and ready to head to the IECB at the university for the first day of the conference.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jU-FKyAKIGxZMAOIiqoz-KFK7WrLH_tOYVcExiVfsJdPKBbLXCzm2STgdyyYvgY77sWckA88EBx8EWPocqn3ujUYWXd4-9D39SSBdPt5UFZ0aj1Z69iTwbOnhUPV0QnKZmMcNcJ0erI/s1600/bordeaux_st_andres_cathedral.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jU-FKyAKIGxZMAOIiqoz-KFK7WrLH_tOYVcExiVfsJdPKBbLXCzm2STgdyyYvgY77sWckA88EBx8EWPocqn3ujUYWXd4-9D39SSBdPt5UFZ0aj1Z69iTwbOnhUPV0QnKZmMcNcJ0erI/s1600/bordeaux_st_andres_cathedral.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">St. Andre Cathedral</td></tr>
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Let's skip ahead about 8 hours and here we are in front of the beautiful St. Andre Cathedral and Palais Rohan, Bordeaux's city hall. We chose a nearby restaurant to celebrate the end of the first (intense) day and ordered two glasses of Bordeaux's local rose wine with some tuna and steak.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsT1XOyppka2-wCpy0LVu2wZ_00s-0DtHFbqhR6-vsUBDF3eVE5ZDZHO7Xpu0-aKfvqcF1QjZeZrxgrd4M8karQYWuP_XwKmISO_hfemR61RlYYgcyTKqwtaJOVbqTyen02mJNFigAnQ/s1600/bordeaux_restaruant.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsT1XOyppka2-wCpy0LVu2wZ_00s-0DtHFbqhR6-vsUBDF3eVE5ZDZHO7Xpu0-aKfvqcF1QjZeZrxgrd4M8karQYWuP_XwKmISO_hfemR61RlYYgcyTKqwtaJOVbqTyen02mJNFigAnQ/s1600/bordeaux_restaruant.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Restaurant in front of Palais Rohan</td></tr>
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I'm not a wine connoisseur or even a wine amateur so I can't explain in proper terms the fruitiness or type of barrel-aging taste of the wine (not even sure if these are the correct wine terms) but I can say this:<br />
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THIS WINE IS YUMMY!!!<br />
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Not so dry like most red wines, it tasted more like a sweet white wine but richer so I downed that baby like there was no tomorrow. <br />
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<tr><td class="tr-caption" style="text-align: center;">Above left: Seared tuna. Above right: me with wine. Below: Seared steak.</td></tr>
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The next evening, after another intensive day of science, our boss invited us for dinner with a few other professors in the central part of Bordeaux near the Place de la Bourse palace (picture above). This area was hoppin! We settled into a nice patio restaurant and wined and dined.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjapfDzkNvRybLV73tUtf4lFKgPHcasUeAYfmWjzzut2f9uXwGN55lkHhp6OoIrHe7SIq1wCeA3akwMo0tTX6IzBwaJ5EC83Ruar9ed9Nt9vL4hH5HtnRAQgDLIlkaErUdAuP0D99K1FA/s1600/bordeaux_duckconfit_collage.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjapfDzkNvRybLV73tUtf4lFKgPHcasUeAYfmWjzzut2f9uXwGN55lkHhp6OoIrHe7SIq1wCeA3akwMo0tTX6IzBwaJ5EC83Ruar9ed9Nt9vL4hH5HtnRAQgDLIlkaErUdAuP0D99K1FA/s1600/bordeaux_duckconfit_collage.png" height="528" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Above: goat cheese and honey walnut salad. Left: beef tartare. Right: Duck confit.</td></tr>
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I ordered the goat cheese and honey walnut salad and a few others ordered the beef tartare as a starter. The dressing on the salad was a deliciously warm vinaigrette that they made kind of creamy but without the addition of any cream and it worked so well with the cheese/honey/walnut combo. Normally I don't like croutons in salad but I really enjoyed the little toasts they used as a cheese carrier: just top it with some salad greens and walnuts and munch away! <br />
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The beef tartare: according to some, it did not have much taste. It was the smooth texture of the runny, rich egg yolk with the soft feel of the raw ground beef that was unique and needed to be seasoned with strong flavours like mustard and ketchup. The duck confit had a nice crispy skin but unfortunately I cannot tell you how it tasted! It sure smelled good though.<br />
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We strolled around the palace after dinner and made our way back to the hotel with tummies and hearts filled with happiness.<br />
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Of course, we were a bit late for the meeting the next morning but it was well worth it :)jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com4tag:blogger.com,1999:blog-6889742540815079078.post-19178211203296056512012-10-15T07:13:00.001-04:002012-10-15T16:24:18.618-04:00TED talk by Ben Goldacre and time to refresh (learn) some FrenchI'm a very lucky girl in that my life can revolve around food and science.<br />
<br />
And lately, research has taken front and center stage. Front and center, solo, and with a long dramatic aria.<br />
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Leading me to generate stuff like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiBFThExWcMLSgB2r0E0vLcX5zuAmdX19gqxMPeoofyLbu1zAWVo80CRlYmD4gt64QveakPVC7wyqoKI4-NgsUjd4GLBrmpPPtjn_tdUUf5wgN5LxCLnE6hlKY2jYF7y4Lx_I239elD4/s1600/alignment+cartoon_mutations.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiBFThExWcMLSgB2r0E0vLcX5zuAmdX19gqxMPeoofyLbu1zAWVo80CRlYmD4gt64QveakPVC7wyqoKI4-NgsUjd4GLBrmpPPtjn_tdUUf5wgN5LxCLnE6hlKY2jYF7y4Lx_I239elD4/s1600/alignment+cartoon_mutations.jpg" width="400" /></a></div>
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and images like this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3mhHSZk0juhSL4XGeUfWI3bCAaa2sAdRbqj2Z9N5gSTMbunvcvECcQQISrHJQvE0PO36N6F6XDAkvk1YY-KhPS1jkBISnabD_2cW8UV0DBZ8YP9myjOu4vPa0hJxhm2zenDz13Qd0XM/s1600/rvb1+atpase+interfact.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3mhHSZk0juhSL4XGeUfWI3bCAaa2sAdRbqj2Z9N5gSTMbunvcvECcQQISrHJQvE0PO36N6F6XDAkvk1YY-KhPS1jkBISnabD_2cW8UV0DBZ8YP9myjOu4vPa0hJxhm2zenDz13Qd0XM/s1600/rvb1+atpase+interfact.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.rcsb.org/pdb/explore/explore.do?structureId=2XSZ" target="_blank">Structure obtained from PDB, ID: 2xsz</a> </td></tr>
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(ref: Gorynia <i>et al.</i> JSB. 2011.) <br />
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And data crunching late into the wee hours.....<br />
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--- --- --- <br />
<br />
This is my first science post and I would like to share with you a very grim, very real (and entertaining, Ben Goldacre is a great speaker and I especially like watching his wild hair flying around when he gets excited) <a href="https://www.blogger.com/">talk</a> about negative results, publication bias, and the ramifications of such in health care. <br />
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<a href="http://www.ted.com/talks/view/lang/en//id/1575">http://www.ted.com/talks/view/lang/en//id/1575</a><br />
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I apologize for my science centered blog post today to my readers who usually find food-related posts. My next science related post will hopefully concentrate on the biochemistry of gluten.... hopefully.<br />
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I'm also very fortunate for the opportunity to attend a science conference in <a href="http://www.iecb.u-bordeaux.fr/" target="_blank">Bordeaux</a> this week to meet some brilliant scientists and become part of interesting (and maybe heated?) discussions. Actually, the research topic is very near and dear to my heart (and dissertation.... some would call that my heart ;) so this will be a very special conference for me. <br />
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Meanwhile, in preparation for the trip, breakfast of champions:<br />
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(The little pumpkin spiced muffin was created by the boyfriend, who also constructed the muffin linings when he realized he didn't have any.) <br />
<br />
Research in all fields will likely always have bias, no matter the good intentions of the funding agency/organization/private donors and the scientists doing the work. <br />
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To be honest, it is much easier getting published with positive results than negative ones, because positive results means something new or will add to or support an existing hypothesis (which is nicer than refuting it - nobody likes to see their work proven wrong).<br />
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But at the same time, negative results are part of research, and journals like the Journal of Negative results in Biomedicine: <a href="http://www.jnrbm.com/">http://www.jnrbm.com/</a> are awesome in that we can now see both sides of a certain field of study.<br />
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It's always better to see the bigger picture.jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com7tag:blogger.com,1999:blog-6889742540815079078.post-12954001810176531382012-10-05T00:44:00.003-04:002012-10-05T08:08:19.356-04:00Happy mid-autumn festival day (and how to shape a baguette)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_0LKh5Px3OyFoZO2SeaTSw29bezPY7atEZW6RRLPxjAsYCPxSmQKDnGu6DgEZvhEBPhH4oMrK5hhVneC7A6PvpQSEDxtehewDWvfWs-fsom5MoHwHTS_-HAAryUrWuxx7N2T1kq3j58/s1600/whole+wheat+baguette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_0LKh5Px3OyFoZO2SeaTSw29bezPY7atEZW6RRLPxjAsYCPxSmQKDnGu6DgEZvhEBPhH4oMrK5hhVneC7A6PvpQSEDxtehewDWvfWs-fsom5MoHwHTS_-HAAryUrWuxx7N2T1kq3j58/s640/whole+wheat+baguette.jpg" width="640" /></a></div>
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<br />
Yup, it's that time of year again.<br />
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When the green leaves are losing their chlorophyll.... and the air is just a bit chillier than the day before.....<br />
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And when in a few months, many of us in the northern hemisphere will be heavily insulated, donning thick winter boots, wielding a shovel and scraping their way slowly towards the damned driveway.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboB_2s2zBecFn4J2V1cv55X4pbXjvV_ORE_EITFuITzcYAUAJAWEk1oi0cVsu0T_splpSeCSp9HVnROhjhHpvtLCNPgsWliz5_6Nvvw6t7Zkkzd3vh2v4ZZ9Lt5xGGV00uWb2cfYkvzg/s1600/leaves.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboB_2s2zBecFn4J2V1cv55X4pbXjvV_ORE_EITFuITzcYAUAJAWEk1oi0cVsu0T_splpSeCSp9HVnROhjhHpvtLCNPgsWliz5_6Nvvw6t7Zkkzd3vh2v4ZZ9Lt5xGGV00uWb2cfYkvzg/s320/leaves.jpg" width="320" /></a>And when those lucky ones on the other side of the world (or are about to move/travel to the other side of the world like sister Sandy soon) are chuckling at their TVs because we've made it on the news for the snowstorm of the decade: "heh heh,... suckers...." (well, that's what I would be thinking)<br />
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But despite the decrease in sunlight and the cooler air, I'm looking forward to being outdoors and enjoying the vibrant reds and oranges and yellows. And smells of cinnamon and nutmeg and cloves and pumpkins and squashes. Sipping scalding hot hot chocolate (yes, I like beverages that cause me third degree burns) and a good book (Just finished Anthony Bourdain's <a href="http://books.google.ca/books/about/The_Nasty_Bits.html?id=Y10ieI3IaRQC&redir_esc=y" target="_blank">The Nasty Bits</a> - very fun read)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyE3cVfpQDqivOO3pca7B_wNlEKdBMoSru3DalGSGvgfMhlcKD6AxLtuv7o8H1sRw3WegESnreStw-Hk3rjge44O86Y-aCVEEU6Rk2jkY0QZVvjyEftnXYAS5R0dTODGNant25hchdAk/s1600/bridge_salmon_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyE3cVfpQDqivOO3pca7B_wNlEKdBMoSru3DalGSGvgfMhlcKD6AxLtuv7o8H1sRw3WegESnreStw-Hk3rjge44O86Y-aCVEEU6Rk2jkY0QZVvjyEftnXYAS5R0dTODGNant25hchdAk/s320/bridge_salmon_1.jpg" width="320" /></a>We celebrated the Chinese Mid-autumn festival this past weekend strolling along the river and absorbing the good weather, cooking, baking, and eating greater volumes than usual. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75_nkM20TDbc2XR7KrzJTs8NfogF-cZ3GVjkI2UiINx-XfmYGsxaI3anVJBeWR8kR6Dv1cTC-qAyZzbmqmnWGhdevQELPA4sZjNhdI2tyBWnPcx87CLMB_kKwO4IPWCEeR7mZeq-ySrI/s1600/two_jumped.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75_nkM20TDbc2XR7KrzJTs8NfogF-cZ3GVjkI2UiINx-XfmYGsxaI3anVJBeWR8kR6Dv1cTC-qAyZzbmqmnWGhdevQELPA4sZjNhdI2tyBWnPcx87CLMB_kKwO4IPWCEeR7mZeq-ySrI/s320/two_jumped.jpg" width="320" /></a>Salmon were swimming upstream to spawn and die and 2-2 discovered that the river is deeper than her height when she galloped right in (rudely disrupting the salmons' one chance to procreate) and sinking and being dragged downriver, realized that she could doggie-paddle after we desperately beckoned her and were just one hair short of plunging in after her. I believe that is a run-on sentence.<br />
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But you can hear how anxious I am from just recapping what could have happened to 2!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3UUznFYcVanM6QRPGTqahv61mkngTHRolNarF3dUU1rcii3xEH6yLbiYp5xUe_SBHGuCYq8J78mTgFaMY9t4euHn7icrpogC8qPFpX7znno81ZYJD050uzV_pqjvnkWWkcS6pQLr3Gk/s1600/cashwe+curry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>To add to the excitement, we bought some Taiwanese mooncakes and pineapple cakes on which to gorge after our very non-traditional moon festival meal of cashew curry and whole wheat baguette. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZD6FZFyGydgH3wDDJLSgm8C8wqlguQcGC2za8PK1uX2iWiUxCfIVXSSccnIDfGHST8-8ZJ_nTrep6nC5FLHPPhyojXyvNLlxJbyjQMFcdIXAvmLIlGPPPEVo2Fb0KCHxnO_97c7j7gQ/s1600/mooncake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZD6FZFyGydgH3wDDJLSgm8C8wqlguQcGC2za8PK1uX2iWiUxCfIVXSSccnIDfGHST8-8ZJ_nTrep6nC5FLHPPhyojXyvNLlxJbyjQMFcdIXAvmLIlGPPPEVo2Fb0KCHxnO_97c7j7gQ/s320/mooncake.jpg" width="320" /></a><br />
The white one is made with a flaky pastry that I wish I could describe in more detail but I have no idea how they made it. Pretty sure it involves some pork fat though....<br />
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The inside is a sweetened melt-in-mouth mung bean paste that's probably equivalent to eating a side of pork belly. And on moon day festival, let's embrace as much pork belly as we can!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YZx1b0yUYCAwSqkTWtPzE6WFk-DLQqoeUufy2ST59se3w6c8ogyxx_T4j3BHr-IqLB9cK18b-bqCVWq3VQMokJpGtJojAtzCiaXjCdXXZEV5tD_WwmbiwW3pOQME0KP3ukJ7yKd3FmE/s1600/whole+wheat+baguette+shaper.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YZx1b0yUYCAwSqkTWtPzE6WFk-DLQqoeUufy2ST59se3w6c8ogyxx_T4j3BHr-IqLB9cK18b-bqCVWq3VQMokJpGtJojAtzCiaXjCdXXZEV5tD_WwmbiwW3pOQME0KP3ukJ7yKd3FmE/s320/whole+wheat+baguette+shaper.jpg" width="320" /></a>The golden squares to the right have a fragrant and sticky pineapple filling and a traditional Cantonese style outer soft shell. Both were deeeelicieux.<br />
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The cashew curry was very good and unfortunately, another one of those recipes I cannot reproduce. (No measurements recorded, no ingredients jotted down - my notebook has been very empty lately).<br />
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However, the <a href="http://huenjenbeansblog.blogspot.ca/2012/06/for-very-long-time-i-was-too.html">whole wheat baguette</a> has been tried, tested, and true.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgyatuANxXQW9Pby21Sp9J2fNck6VwtKrWhSd4gySfpQ2Vw4A-l27Js9p0zF4ZrhzVfeJtqWmYunFpWiXhIwGBC-1llwCE46a26iSYvwd3LOnv8NN3eAZvCNjbFW9MWPHsAle56yPbDw/s1600/whole+wheat+baguette+final+proof.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgyatuANxXQW9Pby21Sp9J2fNck6VwtKrWhSd4gySfpQ2Vw4A-l27Js9p0zF4ZrhzVfeJtqWmYunFpWiXhIwGBC-1llwCE46a26iSYvwd3LOnv8NN3eAZvCNjbFW9MWPHsAle56yPbDw/s320/whole+wheat+baguette+final+proof.jpg" width="320" /></a></div>
If you don't have specialized bread baking equipment, using stuff around the house is often just as good for producing a handsome looking baguette.<br />
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I used some bamboo sushi rolling mats to prop up the sides of the dough. You can also use long paper towel rolls or trimmed wrapping paper rolls as well. Tuck these under the aluminum foil and press the foil tight against them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBiXgwOXJjpHhp0YgAYvZEC8UqgPEiWwwfDsi0KJsTdEq-NxmhvPK1ocw6oqiKVce29eS4bXJvm8AV9wtThRLONw9zoKyeELJkgWhu2SApvz3LwtuDn4Bwv_PGeGhzHlCs9YfDwxaLnLM/s1600/whole+wheat+baguette_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBiXgwOXJjpHhp0YgAYvZEC8UqgPEiWwwfDsi0KJsTdEq-NxmhvPK1ocw6oqiKVce29eS4bXJvm8AV9wtThRLONw9zoKyeELJkgWhu2SApvz3LwtuDn4Bwv_PGeGhzHlCs9YfDwxaLnLM/s320/whole+wheat+baguette_1.jpg" width="320" /></a></div>
Roll out your dough after the second last proof and gently lay him in the groove. Let him have a final proof inside an oven (with a cup of warm water if the climate is dry and cold). <br />
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Make sure to remove the bamboo mats/paper rolls before baking.<br />
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The chilly fall weather isn't so bad when there's these babies baking in the oven. Enjoy the beautiful fall everyone :)<br />
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jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com8tag:blogger.com,1999:blog-6889742540815079078.post-33870403265202215072012-09-28T23:11:00.003-04:002012-09-28T23:11:50.711-04:00Roasted pistachio pesto, for those busy evenings - just add pasta or rice or a nice crusty loaf of bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT39VwDT_ldqRcUfgTQqG-__Zp3gacMyrbYhPSHdUUqRbwqdsM9LApl3hrxKvK5Fadx3YZrSEu2CuE7YVMVOikDC7RsEpkoq8dpa0tr7A8eMJlebyoGfsTsqWRHtqSuYHLe7ajkYBRtM/s1600/pistaccio+pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT39VwDT_ldqRcUfgTQqG-__Zp3gacMyrbYhPSHdUUqRbwqdsM9LApl3hrxKvK5Fadx3YZrSEu2CuE7YVMVOikDC7RsEpkoq8dpa0tr7A8eMJlebyoGfsTsqWRHtqSuYHLe7ajkYBRtM/s640/pistaccio+pesto.jpg" width="640" /></a></div>
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A few weeks ago, the boyfriend and I ventured to <a href="http://www.torontolife.com/guide/food/provisioners/nasr-foods/" target="_blank">Nasr Foods</a>, a middle eastern supermarket in midtown. It's like a foodie wonderland in there, and were it not for us starving and looking for lunch, I would have dragged him along each aisle to look at each different item they carry.<br />
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And probably buy it.<br />
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I did come out of the supermarket with some de-shelled Iranian pistachios, which I had not yet tried and heard were one of the best tasting pistachios in the world.....<br />
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OK, maybe not in the world. Maybe just really really really good nuts.<br />
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The father unit came to visit and he's got one of the most discriminating mouths I've ever met - he said they had a bit of "soggy" flavour. As if the nuts were not sealed in an air-tight container and absorbed the air's moisture. <br />
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Instead of tossing the lot in the trash, we toasted them for about 5 to 7 minutes to dehydrate and that caused a BEAUTIFUL rich pistachio aroma to waft throughout the house. It was heavenly. I guess this also extracted a bit of pistachio oil because they took on a nice glistening sheen. <br />
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This pesto is savory and fragrant and can be tossed with some fresh pasta for an easy weekday meal. Add a bit of cream and heat gently over a skillet for a richer sauce.<br />
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Ingredients:<br />
250g roasted pistachios<br />
2 cups packed fresh Italian basil leaves<br />
125 mL olive oil<br />
1 clove garlic<br />
1 tsp coarse salt<br />
1/2 tsp black peppercorns<br />
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In food processor or blender, blend until smooth and store in fridge for up to 1 week.<br />
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Afterwards we found some lunch across the street at <a href="https://plus.google.com/107526971060773978979/about?gl=ca&hl=en" target="_blank">Ibrahim BBQ</a> which dished up fresh and tasty shawarma and falafel. The server was fast and mostly working on his own trying to serve a line of customers (at the same time training someone new). We had to wait for a bit but the food was hot and fresh and a great deal ($6 CAD/two stuffed falafel wraps). jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com6tag:blogger.com,1999:blog-6889742540815079078.post-30795798234838188982012-09-21T11:39:00.004-04:002012-09-21T11:39:54.841-04:00Brioche bread pudding french toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCYDwdUMHIE-WD6T3_aUqK-5vk3JRv5UKSS-FpuVQSQYBL441oPU1BY-2jGJyaz3XOBGp39ks1qPm-cq-X3M3Cupv2GhmVh6LCi76pHgN8_F1LxMmBydOP6FB2wu0vgpmupiiCZ6oWMY/s1600/briochebreadpuddingfrenchtoast_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCYDwdUMHIE-WD6T3_aUqK-5vk3JRv5UKSS-FpuVQSQYBL441oPU1BY-2jGJyaz3XOBGp39ks1qPm-cq-X3M3Cupv2GhmVh6LCi76pHgN8_F1LxMmBydOP6FB2wu0vgpmupiiCZ6oWMY/s640/briochebreadpuddingfrenchtoast_4.jpg" width="640" /></a></div>
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Put me in a dunce cap and call me a "silly-poo", I'm afraid I've become a bit cocky in my baking abilities.<br />
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Thinking that my passion for making breads gave me the power to generate delicious eats with <i>any </i>ingredients and worse, <i>with minimal thought processing</i>, I dove right into my go-to brioche recipe.<br />
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"Let's substitute this ingredient, it should make it more fluffy and cakey.... and let's just remove this ingredient, I don't even know what it does" said my mind to my hands, who naturally, followed what her mind usually says. <br />
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"And let's ramp up the temperature, give it a nice crust" said mind.<br />
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"OK!" said ever-obedient hands, eager to please.<br />
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So naturally, the brioche turned out a flop. With a crust too dark and a crumb so-so, the only remedy was the compost or the usual bread-pudding-for-breads-that-turn-out-a-flop.<br />
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"No problem. We've got this bread pudding <i>DOWN</i>, girl, no worries." said mind.<br />
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"OK!" said hands, just a tiny bit skeptical.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKD_rwpSp5rKuqN0OHofkntDR80HhsCU3CV7KrnNAifZNTiluZorQQJbBUNz0qTnmsReLOII6PrcGFAa68LsC4aXvXX8KmUGdwSXLMeRmnEIEfl3yRcRGuttXwvN6lm97zh57Cxo8xsRc/s1600/briochebreadpuddingfrenchtoast_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKD_rwpSp5rKuqN0OHofkntDR80HhsCU3CV7KrnNAifZNTiluZorQQJbBUNz0qTnmsReLOII6PrcGFAa68LsC4aXvXX8KmUGdwSXLMeRmnEIEfl3yRcRGuttXwvN6lm97zh57Cxo8xsRc/s320/briochebreadpuddingfrenchtoast_2.jpg" width="320" /></a></div>
So naturally, the bread pudding turned out a flop. A little too dry and crunchy on the surface, and a soggy pudding mess below, mind said:<br />
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"No problem. Let's fry up this bad-boy and see what kind of french toast it'll become." She's not dejected at <i>all</i>.<br />
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"OK!" said hands, not believing a word mind is saying now.<br />
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But to her surprise, the briochebreadpuddingfrenchtoast turned out quite decent.... tasty even. It retained it's form, a nice golden crust on the outside, and soft not-quite-pudding on the inside. Flavours of cinnamon and vanilla and plump raisins had hands a little excited.<br />
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And so, hands and mind devoured half the briochebreadpuddingfrenchtoast and satisfied, developing full trust in each other, walked hand-in-mind or mind-in-hand,... er.... toward the sunset.<br />
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(Haha. I'm still developing my story-telling abilities but hope that wasn't too cheesy. And why toward the sunset, it's briochebreadpuddingfrenchtoast, it should be a breakfast-like thing, so perhaps they walked toward the sunrise.... But who walks toward a sunrise anyway, so maybe they ate it for dessert....)<br />
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Ingredients:<br />
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1 lbs loaf of brioche, torn into bits and stuffed tightly into large ceramic baking dish<br />
125g butter, melted<br />
4 eggs, room temperature<br />
400mL whole milk<br />
1/2 tsp vanilla<br />
2 tsp cinnamon<br />
3 tbsp brown sugar<br />
150g Thomson raisins soaking in 100mL whole milk, to allow them to plump up.<br />
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Pour melted butter over brioche bits. Set aside.<br />
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Mix together eggs, milk, vanilla, cinnamon, sugar until homogeneous. Add in milk soaked raisins + milk it was soaking in.<br />
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Pour over brioche bits and let sit in fridge for at least 8 hrs.<br />
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Preheat oven to 300 F and bake for 25- 30mins, or until light golden crust forms on top.<br />
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At this point, the bread pudding can be eaten as is (taste and texture is still very nice if you start with a soft, spongy brioche - top with a big ol' scoop of ice cream) <br />
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Or let it rest for a few hours until cooled (or in the fridge), then butter a skillet and ladle a scoop of bread pudding into the pan and fry about 1-2 minutes on both sides. <br />
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<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com6tag:blogger.com,1999:blog-6889742540815079078.post-26163500807450639612012-09-16T19:00:00.000-04:002012-09-18T16:19:05.597-04:00Black bean butterscotch sandwich cookies... powering through the 8k jog<div class="separator" style="clear: both; text-align: center;">
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This morning, <a href="http://morethansevenpairs.blogspot.ca/" target="_blank">sister Sandy</a> and I tried for a long/slow distance run, or LSD according to <a href="http://www.amazon.ca/Running-John-Stanton/dp/0143176099/ref=pd_sim_b_1" target="_blank">John Stanton</a>, and considering that I have not jogged for 2.5 months and did not collapse immediately afterwards, I was darn tootin' proud of myself.<br />
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And it's usually around this time, when I'm pumping high on running-induced adrenaline and endorphins and hungry for high GI, low nutrition sweets that I reach for those sugary, artificial cookies hidden in the bottom cupboard that nobody is suppose to know about, shoveling 2 or 3 down my throat while taking out 5 or 6 on a plate to enjoy slowly. <br />
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Bad Jenbeans. <i>Bad.</i><br />
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Since eating fruit or a savory breakfast of eggs and toast just doesn't do it for me at times like this, I reached for the black bean powder and toffee candy - messed around in the kitchen a bit, and *kerplow!*. Just kidding, the kitchen didn't explode.....at least, not yet. <br />
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But what did explode were these crunchy black bean biscuits with a sweet and salty butterscotch filling. Exploded IN MY MOUTH, that is.<br />
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(Oh no I didn't..... did I just say that.... ok yes, I did just say that...)<br />
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Here we go!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD-vK8iq4GPhsNkJWDEwzSHxw9tEx1LXVgx7iGOJdF-Bt1XPLvLF0cAnkrciab-RAPZqQtjf3TfjT5KGP5eU7pyj-PIxMvta44u93i_BJNDjIa_YB6C72xZGzmzW2zodxhfg3mDLd2MM/s1600/butterscotch+sandwich+cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD-vK8iq4GPhsNkJWDEwzSHxw9tEx1LXVgx7iGOJdF-Bt1XPLvLF0cAnkrciab-RAPZqQtjf3TfjT5KGP5eU7pyj-PIxMvta44u93i_BJNDjIa_YB6C72xZGzmzW2zodxhfg3mDLd2MM/s320/butterscotch+sandwich+cookies.jpg" width="320" /></a>Ingredients:<br />
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125g butter, softened<br />
1 egg<br />
4 tbsp brown sugar<br />
4 tbsp <a href="http://huenjenbeansblog.blogspot.ca/2012/09/peach-cobbler-with-butterscotch-sauce.html" target="_blank">butterscotch sauce</a><br />
1/4 tsp coarse sea salt<br />
1/2 cup bread flour + 1 cup pastry flour (or 1 1/2 cup all purpose flour)<br />
3/4 cup black bean powder (fine ground)<br />
1 tsp baking powder<br />
100mL <a href="http://huenjenbeansblog.blogspot.ca/2012/09/peach-cobbler-with-butterscotch-sauce.html" target="_blank">butterscotch sauce </a><br />
50g crushed toffee bits (I used Skor bits)<br />
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Cream together butter, egg, sugar, <a href="http://huenjenbeansblog.blogspot.ca/2012/09/peach-cobbler-with-butterscotch-sauce.html" target="_blank">butterscotch</a>, and sea salt. Set aside. Sift together flours, black bean powder, and baking powder. Add flour mixture into butter mixture bit by bit and mix until a firm cookie dough forms. <br />
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Preheat oven to 325 F.<br />
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On a large floured surface, roll out dough to about 1/2 cm thick. Cut out rounds with cookie cutter and arrange on baking sheet. Bake for about 10 - 13 mins and let cool.<br />
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Once cooled, smear butterscotch sauce on the bottom side (or the uglier side) of cookie. Sprinkle with crushed toffee bits. Smear butterscotch on another cookie and sandwich on first cookie. Continue with all cookies.<br />
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Dig in immediately! (Or keep in fridge until ready to eat)<br />
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<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com6tag:blogger.com,1999:blog-6889742540815079078.post-50954234638456266702012-09-12T23:53:00.003-04:002012-09-12T23:55:23.604-04:00Peach cobbler with butterscotch sauce..... Anna Olson's August Bake Off<div class="separator" style="clear: both; text-align: center;">
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The boyfriend and I picked up some fresh, fragrant peaches from a roadside market during our trip to <a href="http://huenjenbeansblog.blogspot.ca/2012/09/niagara-on-lake-and-falls.html" target="_blank">Niagara</a> last week. Perfect time for a butt-load of peaches because... <br />
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- I screwed up the very first peach berry cobbler I made in my life. <br />
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- The peaches were fresh and golden and cheap and just smelled so nice.<br />
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- I'm allergic to the flesh around the stone (lots of coughing and itchy throat gagging and other wonderful stuff like that) so a butt-load is a good amount for testing all kinds of cooking methods to neutralize those darn peach allergens.<br />
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- Anna Olson's <a href="http://www.foodnetwork.ca/blogs/BakeOff/2012/08/17/Annas-August-Bake-Off-Peach-Berry-Cobbler/?id=55992" target="_blank">August Bake Off</a> of "peach berry cobbler" requires a good amount of peaches.<br />
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This bake off is something I've wanted to try since the <a href="http://huenjenbeansblog.blogspot.ca/2012/08/canadian-national-exhibition-and-anna.html" target="_blank">CNE</a> because I've never actually entered my own food into any bake-off or competition. It just requires you to follow the recipe (with modifications if you so desire), photograph it, and send it with a brief personal story.<br />
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Oh boy. Pressing the 'send' button on that cobbler to submit to the Food Network Canada was really thrilling, as in, ice-water-trickling-down-the-spine-about-to-jump-off-bridge-bungee-style thrilling.<br />
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And also, there's a chance to win a mixer and a copy of Anna's newest book :). (There's still time to enter! Bake-off ends on September 17, 2012 at 9am ET. Check out her <a href="http://www.foodnetwork.ca/blogs/BakeOff/2012/08/17/Annas-August-Bake-Off-Peach-Berry-Cobbler/?id=55992" target="_blank">August Bake Off</a> for more details.) <br />
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The peach cobbler was lovely on its own, but was made even lovelier with a friend: warm butterscotch sauce. Food is always made better when it's accompanied with friends.<br />
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Even 2-2 knows that. :) Here she is, protecting her new ladybug friend from big, bad jenbeans. She wouldn't leave it's side for one moment. <br />
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Recipe for Anna's peach berry cobbler is found in the <a href="http://www.foodnetwork.ca/blogs/BakeOff/2012/08/17/Annas-August-Bake-Off-Peach-Berry-Cobbler/?id=55992" target="_blank">August Bake-Off</a>.<br />
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Ingredients for Butterscotch sauce (roughly 125mL):<br />
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100-125g of Toffee candy or toffee bits (usually used for baking into cookies, such as Skor Chipits by Hershey's - must have sugar and butter as first ingredients)<br />
100mL heavy cream (at least 35% M.F.) <br />
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Heat toffee and cream on medium heat pan until starts to warm up. Stir frequently. Increase heat slowly until it comes to small bubbles, about 5 mins. Do not increase heat anymore. If bubbles are coming too big or sticking to the bottom, reduce heat a little bit.<br />
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Keep stirring while its doing its small bubbling thing until it thickens, around 5 - 10 mins. Take off heat and let it cool for about 10 mins.<br />
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Pour over cobbler or ice cream or french toast or pancakes or even just a nice sponge of brioche. Enjoy!jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com6tag:blogger.com,1999:blog-6889742540815079078.post-25111491694846129472012-09-08T17:10:00.000-04:002012-09-08T17:10:01.710-04:00Niagara-on-the-lake and the Falls<div class="separator" style="clear: both; text-align: center;">
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<br />This past week, the boyfriend and I went on a tiny vacation in the nearby Niagara region. <br />
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Actually, the purchase of the Niagara groupon deal was partly influenced by <a href="http://ellenbcookery.blogspot.ca/2012/08/niagara-on-lake-and-niagara-wineries.html" target="_blank">Ellen B's post</a> about her tour and wine tasting at Niagara-on-the-Lake. Her trip there looked and sounded <i>super</i> relaxing and since wine tasting in Ontario was something neither of us had ever tried (a travesty! how can I call myself a Ontarionian) we thought this would be a perfect way to help us unwind from the stress of the city. <br />
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We stayed at the Crowne Plaza by the falls and went for some dinner at Massimo Capra's Rainbow Room on the top floor.<br />
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We ordered the Wild mushroom and Buffalo mozzarella Bruschetta with caramelized onions, baby arugula, and tomato jam as an appetizer.<br />
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This was UBER yummy. The mushrooms were fragrant and paired well with the cheese and sweet, soft onions. And it was all balanced with the bitterness of the baby arugula.<br />
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You make sure you get a mouthful of each part of the bruschetta and it works so well, like a really well planned formal dinner party where everyone is dolled-up and there's a live jazz band playing, all happening in your mouth.<br />
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I ordered the Sweet potato and Mushroom Cannelloni and unfortunately, the party in my mouth kind of died. The taste was too sour and the mushrooms inside the cannelloni was lost because everything was so sour. Perhaps the cheese was too strong or too many tomatoes, but it was a shame to have lost that mushroom taste.<br />
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Oh but the veggies were done really well, those were yummy.<br />
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The boyfriend ordered the Maple mustard crusted Ontario Lamb rack and it was nice and tender, even though it was cooked to medium well (the waiter accidentally heard "medium well" instead of "medium rare" but it had a good taste and we didn't want to waste food). <br />
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We headed north to Niagara-on-the-Lake in the morning and arrived on the beautiful grounds of Peller Estates Winery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMB05rjWdgLbshLIlfTWl_i4PO6FB9dxPBzFGOdCQxyguvDu4kql5Wsw_XmvZtkpEscFG7uxu64vpxVNppgTKK7zlsF6TBMnSaOxDD2PIDXM8hpkfFq9MtMXmEofjVq7i8FgorPAhfrw/s1600/vineyard.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMB05rjWdgLbshLIlfTWl_i4PO6FB9dxPBzFGOdCQxyguvDu4kql5Wsw_XmvZtkpEscFG7uxu64vpxVNppgTKK7zlsF6TBMnSaOxDD2PIDXM8hpkfFq9MtMXmEofjVq7i8FgorPAhfrw/s400/vineyard.jpg" width="400" /></a>Our guide was a friendly wine connoisseur who showed us some of the vines and grapes for various wines. She gave us a good Intro-to-wine-101 crash course and as first time wine-ys, we had a lot of fun. <br />
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Grape bunches are only kept at the bottom of the vines; any growing up above have to be cut away so that all the plant nutrients are concentrated to the bottom grapes. <br />
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Rose bushes are planted at the end of each vine row as an indicator plant for disease and whatnot.<br />
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Vines grow for several years before producing grapes good enough to make wine, so the baby plants need to be protected and nurtured for a bit before they can generate wine-worth grapes.<br />
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Some vines are 35 years old and produce some really unique tasting wines.<br />
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The wine cellar is temperature and humidity controlled and filled with rows of oak barrels. The use of different types of barrels, Oaks from different regions, stainless steel all influence the tastes: American oaks tend to give more robust flavours, French oaks more subtle, smooth texture, and steel a rounder, even smoother finish.<br />
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Of course, I'm an amateur's amateur on wines so I have no idea what this means or might taste like if someone told me a wine has a smooth and round finish.<br />
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But I do know that their Cabernet Franc ice wine from 2010 was SO. GOOD. <br />
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(excuse me while I wipe off all this drool from my shirt - how classy now that I'm a first year winey)<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpA-1NTQqMJGslZHd2EyZ7l-yKLjcjjrQZw32pzQBIU_0BQSxvRK8_1xDUUulreisDNqN5PBKxMAL_uN08u_hZp5Y9HgmdS8saFg3zeFOnkxDBFGjbtSFuf_lcxXG7stnNaZhZNkwYvXw/s1600/cab+franc+icewine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpA-1NTQqMJGslZHd2EyZ7l-yKLjcjjrQZw32pzQBIU_0BQSxvRK8_1xDUUulreisDNqN5PBKxMAL_uN08u_hZp5Y9HgmdS8saFg3zeFOnkxDBFGjbtSFuf_lcxXG7stnNaZhZNkwYvXw/s320/cab+franc+icewine.jpg" width="196" /></a>It's one of those wines that are super duper sweet, sweeter than you think any wine should be, but you really don't mind, in fact, you enjoy the feel as it makes its way down your throat and sits in your belly. See how it coats the glass like that, like syrup?<br />
<br />
Yup. It tastes exactly like it looks. It's <i>soooo</i> sweet. *sigh* So good. <br />
<br />
....<br />
....<br />
<br />
*sigh*<br />
<br />
<br />
Anybody else like those super sweet ice wines? Am I the only one? <br />
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<br />
There are more extensive wine tours that involve being seated, but we thought that this was enough drinking. <br />
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After all the wine tasting, we hopped onto our bikes and journeyed around the Niagara bike/wine trails.<br />
<br />
There are a few farmer's markets, all selling beautiful fragrant Ontario peaches.<br />
<br />
I had to buy some. No reason required. :)<br />
<br />
<br />
A great trip, so relaxing..... <br />
<br />
We must return ok?jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com6tag:blogger.com,1999:blog-6889742540815079078.post-91647302972426567932012-09-02T08:00:00.000-04:002012-09-02T14:31:58.522-04:00Ruby red sushi rice..... and how to track your poop<div class="separator" style="clear: both; text-align: center;">
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<br />
Have you ever wondered how long it takes for the food you eat to travel through your stomach, down the gut, and out the other end?<br />
<br />
No?<br />
<br />
Are you sure?<br />
<br />
Not even a bit curious?<br />
<br />
Even if it means eating something yummy with a natural dye and then seeing your poop turn that colour??<br />
<br />
<br />
Pooping frequencies seem to range from 3 times a day to 3 times a week. But it's difficult to know how long it takes for passage, from the time food is ingested to the time it escapes out the other end. <br />
<br />
Beets!!!! In you enter, oh lovely beets with your sweet flavour and beautiful ruby redness. <br />
<br />
<br />
So let's use this natural dye to track our food through our guts. YAY!!!!!! :) <br />
<br />
Ingredients: <br />
3 tbsp rice wine vinegar + 2 cup cooked sushi rice<br />
Canola oil <br />
4 eggs, beaten<br />
1 tsp sugar<br />
1 tsp salt<br />
<br />
Canola oil <br />
1 cubic inch ginger, minced <br />
3 sprigs green onions, chopped #2<br />
3 tbsp rice wine #3<br />
1 large beet, small dice<br />
1 cup peas<br />
3 bunch cilantro, chopped roughly<br />
1 tsp salt<br />
<br />
Cook 2 cups of white sushi rice, and set aside to cool. Add in rice wine vinegar and mix into rice. Set aside.<br />
<br />
In a bowl, beat 4 eggs with sugar and salt. Heat and oil a 9'-pan and pour in beaten eggs. Let it cook for 30 seconds, then, using a wooden spatula, gently scrape some of the egg at one corner of the pan up and over top while tilting the pan downwards to allow the top runny eggs to run down and coat the pan. Let it cook for another 30 seconds and repeat at another corner of the pan. This creates the layers in the egg.<br />
<br />
Once done, place on a plate and cut into squares. Set aside.<br />
<br />
Brown ginger and green onions in a large skillet (large enough to fit 2 cups of rice) on medium heat, then add rice wine.<br />
<br />
Add in beets. Cover skillet with lid and let it steam for 15 - 17 mins, stirring every 5 mins, to let them soften.<br />
Add more rice wine if it gets a bit dried.<br />
<br />
Then add peas and half the cilantro and mix to incorporate. The peas will turn a pretty purplish colour. <br />
<br />
Take beets off the heat, then add rice and mix. The rice will take on a lovely ruby. Add in eggs and garnish with cilantro.<br />
<br />
Take 2 big bowls of this nutritious rice and check for some ruby coloured poop!<br />
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<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com5tag:blogger.com,1999:blog-6889742540815079078.post-76214170895205456012012-08-31T00:25:00.001-04:002012-08-31T00:25:54.340-04:00Canadian National Exhibition and Anna Olson<div class="separator" style="clear: both; text-align: center;">
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When I heard that Anna Olson would be doing a baking demo at the CNE this year, I requested politely to the boyfriend that we attend.<br />
<br />
Or rather....it was more like... "oooo can we can we can we please please please please with a big fat ol' cherry on top pleeaassseee, think of all the pieeessss I'll bake you, can we can we please please <i>PUH-LEEEZZZEE</i>???"<br />
<br />
And so we set off to the CNE in the late afternoon last Friday, sneaking in through the back entrance, past the games, the many sweet and salty and crunchy and downright wicked food offerings, the ginormous Ferris wheel, the Canadian Armed Forces tanks and jets, and into the Direct Energy building.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWDOonRGlxAzps72vay3uvmC7kN2gQnPyH0eqtqvHqMAeo8lKZmWQM06-CIfMG5lRC5JHr2Mic6sCKcLmcYaQjbbfNricj5QdWS6CkaFEMh_9P3_mmHnm0iN54x_tFjUJimiXivf52Rc/s1600/sand+castle.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWDOonRGlxAzps72vay3uvmC7kN2gQnPyH0eqtqvHqMAeo8lKZmWQM06-CIfMG5lRC5JHr2Mic6sCKcLmcYaQjbbfNricj5QdWS6CkaFEMh_9P3_mmHnm0iN54x_tFjUJimiXivf52Rc/s320/sand+castle.jpg" width="240" /></a>In the DE building, there were sand castles on display (with participants from all over the world). This was my favourite sand castle:<br />
<br />
Notice the nice sand meal presented to us at the foot.<br />
<br />
We selected some seats and watched as Anna and her helper prepped her work station. <br />
<br />
Her demonstration was making her "<a href="http://www.foodnetwork.ca/recipes/blue-ribbon-apple-pie/recipe.html?dishID=12728" target="_blank">Blue Ribbon Apple Pie</a>" and "<a href="http://www.foodnetwork.ca/blogs/bakeoff/anna39s-bake-off-snickerdoodle-cookies-and-berries-jubilee/?id=54877" target="_blank">Snickerdoodle</a>" cookies.<br />
<br />
Anna was energetic, animated, and engaging with her audience, entertaining us with great stories of the trade and giving us some neat tips on how to make fruit pies successfully.<br />
<br />
These are the tips that I remember from that night:<br />
<br />
- To make pie dough, the butter does not need to be cold for a flaky crust. Adding a bit of mild flavoured oil while making the dough will allow the butter pieces and flour to be kept separated because they are coated in oil. This will give the flaky consistency of a good pie crust.<br />
<br />
- If using all purpose flour, adding some sugar in the dough will interrupt gluten development during kneading. Gluten content is lower in pastry flour so sugar is unnecessary. <br />
<br />
- Adding a big of vinegar into the dough will break up the gluten proteins to help make a flakier crust.<br />
<br />
- Sprinkle the bottom of the pie crust with some rolled oats and cinnamon so that the fruit juices are absorbed there (and not absorbed by the pie crust) as the pie bakes. I thought this idea was brilliant!<br />
<br />
- While making the apple filling, use a variety of apples together:<br />
- Granny smith, for the tartness and the crunch<br />
- Crispin, for the sweetness and juiciness<br />
- Cortland, for the sweetness and good apple flavour<br />
- Royal Gala, for the crunch and apple flavour as well<br />
- many others that I can't recall!<br />
<br />
- To prevent the filling from getting too soggy, heat half of the sliced apples in a skillet until they start to release their juices and reduce it down a bit. Then mix them with the other half of uncooked apples before adding them into the pie crust.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3vn-EWneAOPNFQOdWvjKmhFk6gU0r2RDohhwcSYJhPmdyDYktMT354SgRBlrqM3ScuHG8r42YIWUy1660qibpK_p5Lwk54S3m1vwEfN8lINXD7h6AgXjIoVIaA8QrBHgRqPz195Rzg4/s1600/mirror.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3vn-EWneAOPNFQOdWvjKmhFk6gU0r2RDohhwcSYJhPmdyDYktMT354SgRBlrqM3ScuHG8r42YIWUy1660qibpK_p5Lwk54S3m1vwEfN8lINXD7h6AgXjIoVIaA8QrBHgRqPz195Rzg4/s320/mirror.jpg" width="320" /></a>Anna made a double crust apple pie and showed us her fluting technique to close up both top and bottom doughs.<br />
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After this, I wanted to make pie dough just so I could do <i>that</i> fancy fluting thing to it. <br />
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<br />
<br />
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<br />
<br />
We managed to work up some hunger pangs so we headed out and greeted the food truckies with all our money. Well, no, even if we wanted to give our wallets to them, we still had to wait in long lines to get our goodies. We spent our time at Buster's Sea cove truck and got some fish tacos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpKy0istthwnGO1cS18WKrcLU38CDg0Jz-v8ev1N05LvQZcHWcKS8O8ZrBZnhCn32BiTr4DKJ8MR2-xMKeVCnq2LDznyRg-iQM-ZgL_CjVGs0_63w3qosP-twDj04UktIksmRuRKiUm4/s1600/busters+seacove.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpKy0istthwnGO1cS18WKrcLU38CDg0Jz-v8ev1N05LvQZcHWcKS8O8ZrBZnhCn32BiTr4DKJ8MR2-xMKeVCnq2LDznyRg-iQM-ZgL_CjVGs0_63w3qosP-twDj04UktIksmRuRKiUm4/s640/busters+seacove.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN82dFjGegsAYrhGxMY1MTaLs0q-ykInO2B2H-5Hx8XBNr90t8ADzoXtb0wSWgQXUmVeMYBklzH1YB-0Zk0SvyEEuuTyK1UslvyFEr0TVwJOd6SlxVrYnOACEnYcbdBWFEMQ6FB6AhAQY/s1600/fish+taco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN82dFjGegsAYrhGxMY1MTaLs0q-ykInO2B2H-5Hx8XBNr90t8ADzoXtb0wSWgQXUmVeMYBklzH1YB-0Zk0SvyEEuuTyK1UslvyFEr0TVwJOd6SlxVrYnOACEnYcbdBWFEMQ6FB6AhAQY/s320/fish+taco.jpg" width="320" /></a>I apologize for the poor quality photo of the tacos, but the hunger pangs were clawing at me, the smells engulfing all my senses, it took all my being just to hold the camera up to my face and point and shoot, ddjjaaaaaaarr..... *munch munch munch*<br />
<br />
<br />
They were GOOD.<br />
<br />
The fish was soft, moist, fresh, each flake came off beautifully during the bite. The exterior coating was a bit thick, but gave a nice contrasting crunch texture.<br />
<br />
I think the spicy cabbage slaw on top was probably my favourite. I don't even remember whether we squeezed lemon on it or not, but the slaw added a great tang and spicy flavour that worked really well with the deep fried fish. <br />
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After our bellies were filled, our eyes started drooping, so it was about time to call it a day. We exited from the front entrance and made our way back home. All in all, it was a great day. :)<br />
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The CNE runs until Sept 3: <a href="http://www.theex.com/">http://www.theex.com/</a><br />
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(This was actually my first food truck event and now I'm starting to understand the craze - it's fast food, but sometimes it's also QUALITY food. What were some amazing food truck events that you experienced?)<br />
<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com3tag:blogger.com,1999:blog-6889742540815079078.post-55411574464805969812012-08-31T00:00:00.000-04:002012-08-31T00:00:06.056-04:00August foodie pen pal: Chelsey Moore<br />
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<a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank"><img alt="The Lean Green Bean" src="http://www.theleangreenbean.com/wp-content/uploads/2012/03/fpplogo.jpg" style="border: medium none;" /></a></div>
<br />
This month, I signed up to participate in the Foodie Pen Pal program, which pairs you with another blogger/reader and is a great way to meet other foodies from your country as well as exchange some goodies. You can learn more about this program from the creator, Lindsay, at the <a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank">Lean Green Bean</a>. <br />
<br />
<br />
My foodie pen pal for August is Chelsey Moore and she teaches fitness and manages this kick-ass site called <a href="http://www.powerhousefitfoodie.com/" target="_blank">Powerhouse Fit Foodie</a>. If this site could walk and talk, it could literally kick my ass.<br />
<br />
It's filled with all sorts of intense strength training, fat-busting workouts and exercise tips and also some great recipes. Check out her recipes for a nutrition packed breakfast of<a href="http://www.powerhousefitfoodie.com/2012/04/steves-birthday-dinner-egg-bake-hash-recipe.html" target="_blank"> roasted veggie bake and butternut squash hash</a>!<br />
<br />
I wanted to post about how I felt before and after one of her workouts - I had my mind set on doing those <a href="http://www.powerhousefitfoodie.com/2012/05/at-home-hiit-3-burpee-challenge.html" target="_blank">100 sequential burpees</a> - so I turned on some music and got right down to it.<br />
<br />
Djjaaaarrrhhhhh, I could only manage 15 of them before my arms started protesting. Slightly annoyed at myself, I also had to forgive myself for subjecting my untrained body to this intensity.<br />
<br />
But I'll gain that strength, ooo you betcha I will.... One.... *oof...... damn burpee..... *djaarrr..... at a time.....<br />
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Meanwhile, I've been snacking happily on all these goodies she sent me.<br />
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The box was almost bursting open when it arrived - who doesn't love a
bursting box! I was so excited that I just tore through the wrapping and
was greeting with avocado oil chips, chili paste, plantain chips,
teriyaki rice crackers, Black Masala Chai chocolates, hazelnut
chocolates, and espresso! She also included a cute puppy card from the <a href="http://copedogs.org/" target="_blank">Canine Opportunity, People Empowerment</a> charity, which trains and provides service dogs for children and people with disabilities. In this card Chelsey wrote:<br />
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"Hey there! Hope all of the goodies made it to you in one piece. I threw in some of my favourite things, I hope you enjoy!"<br />
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Seriously, it took all my strength just to not tear into every
one and finish them on the spot. Maybe except for the chili paste.<br />
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Both 2-2 and I showed immense self-restraint that day....<br />
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Of course, once we opened the plantain chips, the avocado chips, chocolates, and rice crackers quickly disappeared. ;)<br />
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Thanks again Chelsey for all the wonderful goodies! <br />
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<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com0tag:blogger.com,1999:blog-6889742540815079078.post-83981741794677644312012-08-29T21:48:00.003-04:002012-08-29T21:55:28.710-04:00A Sylvester Stallone themed birthday party for the boyfriend<div class="separator" style="clear: both; text-align: center;">
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It all started a few months back while a group of old school friends were playing a game called Say Anything. <br />
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Basically, one person is the 'decider' and the rest of the group must discuss and write an answer to a question that would be best suited for the decider. Once the question is revealed, all the answers are placed in the center at any time, and no answer must be repeated. Here, the decider writes down which answer is best and keeps the answer secret.<br />
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Then each person places one chip on the answer they think is best suited for the decider. The decider then reveals which answer is best and those who put chips on that answer gets awarded points. The role of decider goes around the group; I think we did two full rounds until we declared a winner. We might not have followed the rules exactly but we had a good time trying to guess the answers or each player and for various sometimes crazy questions. <br />
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When it came time for the boyfriend to become decider, his question was:<br />
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"What character/actor/singer/celebrity would you want to be for a day?" <br />
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Believe it or not, he is not a Stallone fan. Most of us wrote his favourite singer, actor (Stephen Chow from many Cantonese movies of the '80s and early '90s), martial artist/actor, but that didn't leave many choices for the rest of us to write down.<br />
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That's when all the big guys starting appearing, real and fictional: "Arnold S" "Rocky" "Rambo" "Conan" and of course "Stallone".<br />
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We were all giggling like hyenas when he revealed that Stallone was the best answer.<br />
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And what could be a better idea for throwing a birthday party than a Stallone-themed birthday?<br />
<a href="http://www.blogger.com/goog_650009888"><br /></a>
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Pictures of Rambo, Rocky, Barney (leader of the Expendables), his role in Cliffhanger decorated the walls. Camouflage balloons littered the floors. "Eye of the Tiger" and other soundtrack music played in the background. Friends brought all sorts of goodies that would surely put Stallone in his tracks:<br />
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- Meaty sausage pasta<br />
- Chunky vegetarian chili<br />
- Deep dish meat and seafood pizza pies<br />
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- Army food pack, 1 meal (this was a real food pack from the U.S. Army that contained about 2000 cals total/person)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioP6rtZT9l97bV_Q53ta8dfzMR9_aI95eKHAAIenIqUKc1OeILqzl81shyphenhyphenSKiBR_eBozP775FcwOaQhvt-3JyKvrm9MwGUFdc9f1SjZ5F96huw800Y-V3VU0_SfVEQFQivbT-RtA_CGws/s1600/pieces.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>- "Rest in pieces" stuffed peppers<br />
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- Lots of sliders, wings, hummus and dips, homemade baguette, veggie sticks<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://huenjenbeansblog.blogspot.ca/2012/06/for-very-long-time-i-was-too.html" target="_blank"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQmtvgBoyCZDmDEnc_LOWgsgVGyPuFhvwEJo6b0Xo-ji_m93n5j4xz7pMiIUTShpQU9sOAgUJgP-Ey5K8ZyyP-XWIblU8b1_p8_3myHFgh3JgbP78JldIn1fb6Qi5kc_H3_IwaP16XqCI/s320/baguetts_1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://huenjenbeansblog.blogspot.ca/2012/06/for-very-long-time-i-was-too.html" target="_blank">Baguette (click for recipe)</a></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://huenjenbeansblog.blogspot.ca/2012/08/spinach-and-cauliflower-dip.html" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMuQIyULJsTr_4snabdFPsPUSwtbeOLfRGMFFuxYVmHq7iKn7ma829JhEOLUX91HraUwdjc4FQwu_1ewFRCqqK0lM95YqXqHN_CUJsOazn1A5kJB0pW8X-4Ekbr7qvqfGfsrEnmeFOKs/s320/spinach+dip.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://huenjenbeansblog.blogspot.ca/2012/08/spinach-and-cauliflower-dip.html" target="_blank">Spinach and cauliflower dip (click for recipe)</a></td></tr>
</tbody></table>
<br />
- Tiramisu birthday cake<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://huenjenbeansblog.blogspot.ca/2012/08/chocolate-cherry-biscotti-good-morning.html" target="_blank"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCNmUkUJ5Q9r9qXrCp5wbHwHto2sHgwBgq-_SDjpoH6U7jb6I1Xuohk4fP7QwQRz38RAl6g2YZHM_XNxi_wqChvF8V0v2JplWyELx6Qp-d8qD70bPGkBoGoSvywbwtGjNNIw1lAuRF9A/s320/biscotti.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://huenjenbeansblog.blogspot.ca/2012/08/chocolate-cherry-biscotti-good-morning.html" target="_blank">Biscotti (click for recipe)</a><span id="goog_1116644588"></span><span id="goog_1116644589"></span></td></tr>
</tbody></table>
- Biscotti party favours!<br />
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The boyfriend was in his usual "survivor" mode: he scrounged up some
cement pieces, bricks, grill grates from his garage and built our very own backyard grill.<br />
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All in all, it turned out to be one very fun dinner birthday party. <br />
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Hope you and your loved ones enjoy something fun this coming weekend!<br />
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<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com5tag:blogger.com,1999:blog-6889742540815079078.post-41431221206411652322012-08-29T21:45:00.002-04:002012-08-29T21:45:48.749-04:00Spinach and Cauliflower Dip<div class="separator" style="clear: both; text-align: center;">
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This recipe is inspired by the Artichoke dip from Milestone's Bar and Grill except I substituted the artichoke with spinach and roasted cauliflower.<br />
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I served this with some fresh baguette for the boyfriend's Stallone themed birthday, but it's also perfect with a big ol' spoon. <br />
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Ingredients:<br />
1/2 head of cauliflower, cut into large florets<br />
2 handfuls baby spinach<br />
(Bechamel: <br />
125g butter melted in skillet on medium heat<br />
250 mL whole milk stirred in then...<br />
75g all purpose flour stirred in - keep stirring<br />
add 1 tsp salt<br />
add grated fresh black pepper to taste<br />
add a tiny pinch of nutmeg and....<br />
Stir and stir until thickened and smooth)<br />
50g Havarti cheese, sliced<br />
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Preheat oven to 350 F. Wrap cut cauliflower in aluminum foil, with a small opening to allow steam escape, and bake for about 35-40 mins. Cool cauliflower before transferring to a blender/processor and pulse until cauliflower becomes small crumbles.<br />
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In buttered skillet, wilt baby spinach. Set aside to cool.<br />
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Make bechamel according to instructions above. Remove from heat and add crumbled cauliflower and wilted spinach. Stir to combine, then transfer to ramekin. <br />
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Top with Havarti cheese and broil until cheese melts.<br />
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You can store the dip in the fridge and bake at 350 F for 20 mins prior to serving. Enjoy! <br />
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jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com1tag:blogger.com,1999:blog-6889742540815079078.post-60047594873958147092012-08-27T12:14:00.000-04:002012-08-28T09:17:51.776-04:00Nothing to hide: a woman's monthly time requires some serious attention! Oh, and some ginger sesame seed noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaigoBCd2CHbqZQGtgieKFmvPeoL3q0imH3izZhWcwKXOzYQxH50vZqEwdL742xJZwR8ng8MQk5456lgdsBicbsQi_9uQ1SR_XIvlA976srljZeK3txwc78X2Z6X-xuXBFAiR8t47JPM/s1600/ginger+noodle+strings_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaigoBCd2CHbqZQGtgieKFmvPeoL3q0imH3izZhWcwKXOzYQxH50vZqEwdL742xJZwR8ng8MQk5456lgdsBicbsQi_9uQ1SR_XIvlA976srljZeK3txwc78X2Z6X-xuXBFAiR8t47JPM/s1600/ginger+noodle+strings_2.jpg" /></a></div>
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I was very happy when Abby asked me to submit a guest post at her great <a href="http://www.manilaspoon.com/" target="_blank">blogsite</a> where she shares some awesome Filipino recipes that really make me yearn for the East Asian islands. One recipe, Tortang Talong (so fun to say out loud - but I wonder how it's actually pronounced?), is super versatile and perfect for any meal. Another one of my favourites is the <a href="http://www.manilaspoon.com/2012/08/pansit-philippine-noodle-dish.html" target="_blank">Pancit,</a> a rice noodle dish very similar to that from Taiwan. Oh dear.... pair that with some Tortang Talong, find a sunny spot somewhere, plop yourself down with a nice cold beer, you're<i> set</i>. <br />
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My brain decided I should do a Kim chi pancake with my wild yeast starter for the guest post. However, my brain did not consult with the rest of me first and that caused a small war. So my body decided to rebel and since it was about that time of month..... <br />
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To those of you who are experiencing a woman's monthly time directly or indirectly, this is what I'm going to talk about today (eep! For those who would prefer not to know this, please skip down to<b> recipe below, in bold</b>).<br />
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My mother always worried about me every month, worried that something was wrong with my blood as I hunched over with these serious cramps, sometimes unable to stand up! <br />
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And the boyfriend regularly experiences my unexplainable emotional turmoils. Such as suddenly bawling while we watched the Korean drama series "Gourmet": two brothers battling it out in Korean cuisine competitions...<br />
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But perhaps these emotional ups and downs and abdominal pains could all be attributed to the mis-regulation of or inability to expel various hormones.<br />
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Those hormones are probably circulating all over doing what they need to do and <i>more</i>: causing excessive bawling, unexplainable giddiness, deciding that the fetal position is the best position for the next few days.....<br />
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And usually, my mom would say that I needed to move more, exercise more, get that blood circulating, and eat lots of ginger and garlic and beef and spinach and tofu to replenish those precious lost red blood cells.<br />
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So here goes. These noodles should be eaten regularly to obtain maximal effects *mom's laser eyes*. Oh, and I'll go for a jog later.<br />
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<b>Recipe</b><br />
Ingredients:<br />
Canola oil<br />
10 - 15 thin slices ginger<br />
1/3 cup rice wine (found in most Asian supermarkets - try to find the cooking kind, it has a lower alcohol content and more of the rice-y flavour)<br />
2 eggs<br />
2 tsp soy sauce <br />
Optional: can add some tofu or lean beef strips for greater levels of iron<br />
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200g thin wheat noodles, cooked and drained<br />
4 - 5 tbsp sesame seed oil<br />
Chopped cilantro for garnish<br />
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In a hot cast iron skillet, fry ginger slices in oil until lightly browned and sticking to the pan and the aroma is wafting. Add in rice wine and gently scratch the ginger bits from the pan. Lower the heat to medium low.<br />
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Break two eggs into ginger/wine mixture and stir until cooked. Add in soy sauce. It will be kind of soupy looking.<br />
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Take the ginger/eggs off heat and stir in cooked noodles. Drizzle with sesame seed oil and divvy up into bowls. Drizzle a bit more sesame seed oil over top and sprinkle with chopped cilantro. <br />
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Good replenishing to you all!<br />
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<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com3tag:blogger.com,1999:blog-6889742540815079078.post-66094203387733572272012-08-26T16:03:00.006-04:002012-08-26T16:03:49.209-04:00Meaty non-meat tuna pasta.... and preparation for a Stallone themed birthday party<div class="separator" style="clear: both; text-align: center;">
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The boyfriend's birthday party was a fun and delicious celebration last night featuring a Sylvester Stallone theme (and a bit of Stephen Chow) and lots of food and drink.<br />
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But a few days prior to that, I wanted to eat something meaty, yet without meat, as inspiration for the then upcoming Stallone party.<br />
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Tuna adds a nice meatiness and a great protein substitute and is low in saturated fats. Apparently, while training for the filming of Rocky III, Stallone's got his body fat percentage down to 2.8% (As a point of reference, normal for Stallone's age category, men ~ 8 - 19%, women ~ 21 - 33%).<br />
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So tuna sounded right.<br />
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Pasta is a good starchy medium to carry some robust flavours. Given that Stallone played some robust characters and he's the Italian Stallion, pasta sounded right too.<br />
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I also included some grated sweet potato to make the sauce thicker and to add a little sweetness to counteract the salty of the olives.<br />
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So here we go: A Stallone inspired pre-party pasta dish :)<br />
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Ingredients:<br />
<br />
Olive oil<br />
3 cloves garlic, minced<br />
1 white onion, diced<br />
<br />
3 tbsp cooking wine<br />
125 g sweet potato, grated<br />
1/3 cup tomato puree<br />
1/2 head of cauliflower, diced<br />
1 zucchini, diced 1/3 cup of kalamata olives, roughly chopped + 2 tbsp olive juice from the container<br />
3 tsp dried oregano<br />
213g can tuna in water, drained<br />
Dash dried chili pepper flakes <br />
<br />
In a pan, heat minced garlic in olive oil. Add in onions until slightly wilted then add some cooking sherry. Add in grated sweet potatoes and tomato puree. Let it start bubbling and add water (or more sherry) if it starts to stick.<br />
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Add in cauliflower and zucchini and let cook, about 5 to 7 mins. Then add chopped olives with juice, oregano, and canned tuna. Dash in some dried chili flakes and stir gently to combine.<br />
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Serve immediately and enjoy!<br />
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<br /><br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com5tag:blogger.com,1999:blog-6889742540815079078.post-8811724131441212232012-08-21T21:55:00.000-04:002012-08-21T21:55:10.068-04:00Eggplants and Zucchini Quiche..... one person's move is another person's shopping-for-kitchen-wares<div class="separator" style="clear: both; text-align: center;">
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<br />
A friend of the boyfriend's was moving from a house to a condominium, and her house was BIG. After giving away most of her ginormous and stylin' furniture, the remains were all sorts of whats-its and doodads and trinkets and lots and lots of kitchen ware. KITCHEN WARE!!!!! Who'w'da thunk that nobody had taken the kitchen wares yet?<br />
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We had a great time towing away her goodies, ceramic tart pans, glassware, tupperware. It was like Christmas in August, boy was I giddy with happiness.<br />
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Have you come away with some great finds, either from someone's move, a garage sale, or flea market?<br />
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Recipe adapted from <a href="http://books.google.ca/books?id=89FCgFFXj6wC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false" target="_blank">The essential Rice cookbook</a> "Brown rice tart with fresh tomato filling"<br />
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Brown rice crust:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjMQoRKVG3m03KcjTL4afexjCXa8G_5xwCFdRJfOJi4oMf8Ocl6HxYb6PyZtre38E318xUFtENOsxpMR7RwTTzgsZDc0DhZd4q8pwtWaIG0wW-68YMcGgHzM-vhOMWUcgGTEFYLzPwo8/s1600/quiche+crust.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjMQoRKVG3m03KcjTL4afexjCXa8G_5xwCFdRJfOJi4oMf8Ocl6HxYb6PyZtre38E318xUFtENOsxpMR7RwTTzgsZDc0DhZd4q8pwtWaIG0wW-68YMcGgHzM-vhOMWUcgGTEFYLzPwo8/s320/quiche+crust.jpg" width="320" /></a></div>
1 1/2 cup cooked brown rice, blended until mushy<br />
1/4 cup grated cheddar cheese<br />
2 tbsp black bean powder (to help decrease the stickiness of the blended rice)<br />
Some canola oil to help press the rice 'dough' into the tart pan<br />
<br />
Ingredients for a beautiful 9" ceramic tart pan:<br />
1 cup of diced Italian eggplant (about 1/3rd of large eggplant)<br />
1 medium zucchini, diced<br />
1 cup kale leaves, chopped roughly<br />
1 red onion, diced<br />
1 tomato, diced<br />
3 tsp dried oregano<br />
lots of pepper<br />
3 eggs<br />
1/2 cups whole milk<br />
1/2 tsp salt<br />
<br />Preheat oven to 400 F.<br />
In a blender or food processor, blend the rice until it becomes mushy and most of the grains have broken. Try not to over blend. Transfer to a bowl and add the cheddar and 2 tbsp of black bean powder. Mix them together roughly by hand then transfer to oiled tart pan. Press the rice dough against the pan, using oil to prevent sticking to the fingers. Bake for 10 mins until it morphs into toasty semi-hard layer. <br />
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Meanwhile, mix all the diced veggies on a baking sheet and drizzle with olive oil. Season with oregano, salt and pepper and toss to coat. Once rice shell is done, remove it from the oven and let it cool at room temperature. Lower oven temperature to 350 F and bake veggies, covered, for about 30 - 35 mins until cooked.<br />
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Beat eggs, milk, and salt together. Transfer veggies into rice shell and pour beaten eggs over top to cover. Bake in oven for additional 30 - 35 mins until the eggs are soft but set. <br />
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Buon appetito everyone!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGD3kXZy_aj9Cs0x-quiwGVC9yK78kui81i9YbtVuMN6kkueA87eKHKaKEUOzEYp0gOjZTOBL3ukYwz3iTM8iBuGzNZpMHvbF87qWP98cZtaHI101__T-AzQAG4EyP5nQ65RueyBRvJCY/s1600/22+freshly+washed+aug+2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGD3kXZy_aj9Cs0x-quiwGVC9yK78kui81i9YbtVuMN6kkueA87eKHKaKEUOzEYp0gOjZTOBL3ukYwz3iTM8iBuGzNZpMHvbF87qWP98cZtaHI101__T-AzQAG4EyP5nQ65RueyBRvJCY/s320/22+freshly+washed+aug+2012.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even 2-2 was admiring the new tart pan</td></tr>
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<br />jenbeanshttp://www.blogger.com/profile/09582980383503865788noreply@blogger.com7