Wednesday, December 31, 2008
Tuesday, December 30, 2008
Monday, December 29, 2008
Sunday, December 28, 2008
I found this recipe on a blog. The first bite is tart but then you're addicted.
Adapted from Cooking Light
Makes about three cups cranberries
· 1 1/2 cups white sugar
· 1 1/2 cups water
· 1 12-ounce bag fresh cranberries
· 3/4 cup superfine sugar
OR 3/4 cup regular sugar ground fine in food processor or blender (this is what I did and it worked fine).
1) Rinse and drain cranberries. Pick out stems and any soft or mushy cranberries. Have a medium bowl ready nearby.
2) Cook sugar and water in medium pan over low heat. Stir well until sugar is dissolved. Bring liquid to a bare simmer so that bubbles lightly break the surface. DO NOT BOIL. Remove pan from heat. If you accidentally boiled the liquid, let it cool for a few minutes.
3) Add cranberries to pan and stir. If any cranberries split, don’t despair. Pour the cranberries and the liquid into a medium bowl. Place a saucer on top of the cranberries to help keep them submerged. Cover and refrigerate overnight.
4) Put half the superfine sugar on a rimmed tray or shallow pan and break up any lumps. Drain cranberries in a colander (over a bowl, if you’d like to save the liquid for cocktails or to reuse it for the same recipe) and shake them well to remove all the liquid. Dump the cranberries onto the sugar. Shake the tray or pan to coat the cranberries and sprinkle the remaining half of the reserved sugar onto damp berries that need more coverage. Use all the sugar. Carefully separate any cranberries that stick together and let dry for a few hours.
5) Serve immediately or within a few days. The sugar coating becomes more dry and fragile with time, so they’re best early on when they’re at their prettiest.
Thursday, December 25, 2008
Wednesday, December 24, 2008
Thursday, December 18, 2008
Wednesday, December 17, 2008
Tuesday, December 16, 2008
I have been keeping up with the December Daily album, I'll post pictures later.
Last night we had a really yummy dinner:
Bake chicken breasts with a little seasoned salt, the last 10 minutes of cooking time top with feta cheese. Saute red, yellow, green peppers with onions and sun dried tomatoes (I used the oil that the tomatoes were packed in). All served over jasmine rice. There isn't one ingredient in there that I don't like.
Monday, December 15, 2008
Saturday, December 13, 2008
I spent all day in the kitchen, I cleaned it, I loaded it with groceries, then I made these Lasagna Primaveras to deliver to the neighbors (with a bottle of wine) for a little holiday cheer. Then I cleaned the kitchen again.
How do you like that wiggle?
Friday, December 12, 2008
She asked if I had any questions, and my only one was how she knew all of that so she actually pointed out bits and pieces of my handwriting and it all made perfect sense.
I also got to spend a lot of time with one of the other wives that I really like (I met her at the Santa lunch). It was such a fun night.