tag:blogger.com,1999:blog-71058613129973807892024-02-20T06:01:00.394-08:00My Name Is BirdicusBrihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7105861312997380789.post-22969444618074339392012-04-22T07:57:00.000-07:002012-04-22T07:57:01.357-07:00Pink Grapefruit Cupcakes<span style="font-family: Georgia, "Times New Roman", serif;">When it's hot and humid outside, I love the sour, sweet and tangy taste of chilled grapefruit for a snack. A g</span><span style="font-family: Georgia, "Times New Roman", serif;">rapefruit packs a healthy punch of benefits in a tiny little package. An excellent source of vitamin C and fibre, the grapefruit can boost the immune system, reduce cholesterol and help the body increase metabolism and burn fat. Unlike sweeter fruits, grapefruit has a low glycemic index meaning that it contains less naturally occurring sugars. Grapefruit also has many antimicrobial properties which makes it great against bacteria in household cleaning and cleanses the digestive system and urinary tract.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I used to think that all grapefruit were the same, but now I know that there's a world of a difference in taste between the varieties.</span><br />
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<span style="font-family: Georgia;"><strong>White Grapefruit</strong> - sour similar to a lemon and has slightly more sugar than the other varieties. Grown in parts of the Caribbean and California, it is high in fibre.</span><br />
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<span style="font-family: Georgia;"><strong>Pink Grapefruit</strong> - is actually a bred hybrid pomelo/orange and has antioxidant properties protecting the body from free-radicals. This variety is mainly produced in Florida.</span><br />
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<span style="font-family: Georgia;"><strong>Ruby Red Grapefruit</strong> - grown in Texas and has the strongest aroma. Began as a mutation of the pink grapefruit, but was soon developed to have a deep red colour and strong perfume.</span><br />
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<span style="font-family: Georgia;">My favourite is the Pink Grapefruit and lately, I've been buying them by the bagful! Which is why I've been looking into some tasty and refreshing ways to incorporate my love for grapefruit into my love of baking. I admit that this recipe isn't for everyone. Some just don't like citrus in their baking. I can really appreciate a good lemon cake or key lime pie, so after some tweaks to a recipe I found on Pinterest, I came up with my own version of Pink Grapefruit Cupcakes with a tangy butter cream frosting:</span><br />
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<span style="font-family: Georgia;"><strong>Cupcakes</strong></span><br />
<span style="font-family: Georgia;">1/2 cup sugar</span><br />
<span style="font-family: Georgia;">zest of 1 grapefruit</span><br />
<span style="font-family: Georgia;">1 egg</span><br />
<span style="font-family: Georgia;">1 cup sour cream</span><br />
<span style="font-family: Georgia;">1/3 cup vegetable oil</span><br />
<span style="font-family: Georgia;">1 tsp vanilla extract</span><br />
<span style="font-family: Georgia;">juice of 1 grapefruit</span><br />
<span style="font-family: Georgia;">2 cups flour</span><br />
<span style="font-family: Georgia;">1 tbsp baking powder</span><br />
<span style="font-family: Georgia;">pinch of salt</span><br />
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<span style="font-family: Georgia;"><strong>Frosting</strong></span><br />
<span style="font-family: Georgia;">2 cups powdered sugar</span><br />
<span style="font-family: Georgia;">1/3 cup butter (softened)</span><br />
<span style="font-family: Georgia;">1 tbsp grapefruit juice</span><br />
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<span style="font-family: Georgia;">To begin, grate 1 grapefruit using a fine grater.</span><br />
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<span style="font-family: Georgia;">Juice the grapefruit by hand or using a juicer. Reserve 1 tbsp of juice for the frosting and try not to get any pulp!</span><br />
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<span style="font-family: Georgia;">In a bowl or mixer, combine the sugar and zest with your fingers, then add egg, sour cream, oil, vanilla and grapefruit juice. </span><br />
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<span style="font-family: Georgia;">In a separate bowl combine flour, baking powder and salt. Add to the wet ingredients until just incorporated; do not over mix!</span><br />
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<span style="font-family: Georgia;">Scoop batter into cupcake liners. This is optional since the recipe is denser than your average cupcake, so it's not as crumbly and the liners aren't really needed. Bake at 350 degrees for about 30 minutes.</span><br />
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<span style="font-family: Georgia;">Allow your cupcakes to cool for a few hours before frosting. To prepare the frosting, beat the ingredients with an electric mixer until light and fluffy. Just a thin layer of frosting will go a long way as the cupcakes are very tasty on their own.</span><br />
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<a href="http://3.bp.blogspot.com/-qiSrPUIQQzk/T5QZ6HaxQOI/AAAAAAAAAOY/T3fO-dd7KVw/s1600/0327022227a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-qiSrPUIQQzk/T5QZ6HaxQOI/AAAAAAAAAOY/T3fO-dd7KVw/s320/0327022227a.jpg" width="320" /></a></div>
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<span style="font-family: Georgia;">As you bite into one, your taste buds will experience the tangy icing, the citrus flavour and then the sweet fruity cake. Oh yum!</span><br />
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<a href="http://2.bp.blogspot.com/-aRH5ZeGJC6I/T5QaS9QuQxI/AAAAAAAAAOg/cE_PfaJCn7k/s1600/0327022230b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-aRH5ZeGJC6I/T5QaS9QuQxI/AAAAAAAAAOg/cE_PfaJCn7k/s320/0327022230b.jpg" width="320" /></a></div>
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<span style="font-family: Georgia;">I love the different dimensions and hope you like it too!</span><br />
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<br />Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-82860093825737333252012-03-09T15:51:00.000-08:002012-03-09T15:51:11.353-08:00Homemade Toothpaste<span style="font-family: inherit;">The switch from store bought to homemade toothpaste has been very difficult for me. I really like the consistency, lather and taste of the store bought stuff, but it's full of bad stuff that I wouldn't touch with my hands, let alone put in my mouth! I knew that brushing with plain baking soda would never go well for me even though it works great for so many others who don't mind a tooth powder. I really wanted my toothpaste to be a true "paste"consistency. After a few recipe tries, I think I have finally found something that I actually like:</span><br />
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<strong>Homemade Toothpaste</strong><br />
-3 tablespoons of baking soda<br />
-3 tablespoons of coconut oil<br />
-1/2 teaspoon of peppermint extract<br />
-1/2 packet of Xylitol<br />
-1/4 teaspoon (just a drop) of sweet almond oil (optional)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7aJLjFsZxy0/T1qVGmkIRVI/AAAAAAAAANE/zr5gUcsj3iI/s1600/0309021106a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-7aJLjFsZxy0/T1qVGmkIRVI/AAAAAAAAANE/zr5gUcsj3iI/s320/0309021106a.jpg" width="320" /></a></div><br />
This recipe makes the equivalent of about 1 tube of toothpaste.<br />
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I started by mashing the baking soda and coconut oil in a shallow bowl with a fork. Do not heat the mixture as it will compromise the texture. Just be patient and use the fork until the coconut oil has completely blended with the baking soda.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BHSbfvCuMsQ/T1qVhPVBI0I/AAAAAAAAANM/lziRazTa2H0/s1600/0309021110a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-BHSbfvCuMsQ/T1qVhPVBI0I/AAAAAAAAANM/lziRazTa2H0/s320/0309021110a.jpg" width="320" /></a></div><br />
Then, I mix in my peppermint extract and Xylitol packet. You could also use peppermint essential oil, but I find the taste too strong. You can find Xylitol at any health food store in the sweetener section. It is a naturally occurring sweetener and it does not cause cavities the way sugar does because it is non-fermentable. If you don't have or can't find Xylitol, you can substitute Stevia which is also a naturally derived sugar alternative, however, it does not have the same antimicrobial properties as Xylitol. Xylitol has some plaque prevention effects on teeth since it starves the cavity causing bacteria and allows the tooth enamel to reminerilize naturally.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kVxC5UdP2Lw/T1qWWk__K_I/AAAAAAAAANU/HJcIRzhBvjc/s1600/0309021115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-kVxC5UdP2Lw/T1qWWk__K_I/AAAAAAAAANU/HJcIRzhBvjc/s320/0309021115.jpg" width="320" /></a></div><br />
To get the right consistency, I added just a drop of sweet almond oil, but I think you can add any carrier oil that doesn't have a strong taste to it. If you are happy with the consistency, you can skip the sweet almond oil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Qh7xa6emfak/T1qWiurwSGI/AAAAAAAAANc/BCQXhn0e1IY/s1600/0309021124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Qh7xa6emfak/T1qWiurwSGI/AAAAAAAAANc/BCQXhn0e1IY/s320/0309021124.jpg" width="320" /></a></div><br />
At first, brushing with your homemade toothpaste will feel and taste weird, but it really grows on you - especially after your teeth start to look really really white! I store my toothpaste in an airtight container and keep it on my bathroom counter; there's no need to refrigerate it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-luNnQ3StYm4/T1qW94ltZOI/AAAAAAAAANk/diR1nIANoDY/s1600/0309021131b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-luNnQ3StYm4/T1qW94ltZOI/AAAAAAAAANk/diR1nIANoDY/s320/0309021131b.jpg" width="320" /></a></div><br />
Pepperminty fresh!Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com5tag:blogger.com,1999:blog-7105861312997380789.post-52653964636666395562012-03-04T12:42:00.000-08:002012-03-04T12:42:40.955-08:00Guacamole Hummus<span style="font-family: "Trebuchet MS", sans-serif;">I know.</span><br />
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<span style="font-family: Trebuchet MS;">Seeing those 2 words together makes my heart feel good...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0m-fM6Zowq8/T1PR0cRSZZI/AAAAAAAAAMU/_YWmWT8fJSo/s1600/0303021253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-0m-fM6Zowq8/T1PR0cRSZZI/AAAAAAAAAMU/_YWmWT8fJSo/s320/0303021253.jpg" uda="true" width="240" /></a></div><br />
<span style="font-family: Trebuchet MS;">I got this idea from my latest addiction - Pinterest. The newest social media website since Twitter... I never understood <strong>tweeting</strong> (Internet verb). For those of you who have not been invited to Pinterest yet, what are you waiting for?! If I could spend my afternoons drinking tea, reading and <strong>pinning</strong> (yet another Internet verb), my life would be complete. Go check it out, but first you must try this amazing snack.</span><br />
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<span style="font-family: Trebuchet MS;">This is the easiest and quickest snack you will ever make. And the results are so satisfying. I start by getting all of my ingredients and finish up by turning my food processor on. That's it.</span><br />
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<span style="font-family: Trebuchet MS;">This is what I used for my guacamole hummus:</span><br />
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<span style="font-family: Trebuchet MS;">-half a can of chick peas</span><br />
<span style="font-family: Trebuchet MS;">-1 avocado</span><br />
<span style="font-family: Trebuchet MS;">-1 clove of garlic</span><br />
<span style="font-family: Trebuchet MS;">-1 small tomato</span><br />
<span style="font-family: Trebuchet MS;">-squeeze of lime or lemon juice</span><br />
<span style="font-family: Trebuchet MS;">-sea salt & </span><span style="font-family: Trebuchet MS;">pepper to taste</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XyiEu5OjfgA/T1PSs_eZPYI/AAAAAAAAAMc/A_0kj05b2rA/s1600/0303021247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XyiEu5OjfgA/T1PSs_eZPYI/AAAAAAAAAMc/A_0kj05b2rA/s320/0303021247.jpg" uda="true" width="320" /></a></div><br />
<span style="font-family: Trebuchet MS;">My recipe makes enough for a good sized snack for 2-3 people. Please note, you can change or add any extra ingredients. Some other yummy additions would be green onions, sun dried tomatoes, or even some olives. You can customize this recipe to your tastes as long as you keep the avocado to chick pea ratio of 1:1 which gives it that perfect consistency.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VHZV-Lca1nU/T1PTDzV2PyI/AAAAAAAAAMk/ZVAX9YJEdwk/s1600/0303021248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-VHZV-Lca1nU/T1PTDzV2PyI/AAAAAAAAAMk/ZVAX9YJEdwk/s320/0303021248.jpg" uda="true" width="320" /></a></div><br />
<span style="font-family: Trebuchet MS;">You can use your guacamole hummus as a chip dip, to spread on crackers or use it on toast. However you choose to eat your guacamole hummus, you should eat it while it's still fresh since it does not store well. Without preservatives, avocado quickly turns brown, similar to apples. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Y3jM4u8v8Z4/T1PTazA0v4I/AAAAAAAAAMs/TepieJnzLWA/s1600/0303021250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Y3jM4u8v8Z4/T1PTazA0v4I/AAAAAAAAAMs/TepieJnzLWA/s320/0303021250.jpg" uda="true" width="320" /></a></div><br />
<span style="font-family: Trebuchet MS;">Once you taste this delishish combination of flavours, you won't be able to stop until it's all gone. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HUlgwtwCy3U/T1PTjRsNFsI/AAAAAAAAAM0/k2O3BVmy_zs/s1600/0303021253a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HUlgwtwCy3U/T1PTjRsNFsI/AAAAAAAAAM0/k2O3BVmy_zs/s320/0303021253a.jpg" uda="true" width="320" /></a></div><br />
<span style="font-family: Trebuchet MS;">Happy <strong>noming</strong> (another Internet verb...) nom nom nom!</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-67703540009863388302012-02-25T15:51:00.000-08:002012-02-25T15:51:44.217-08:00Flax Curl Cream<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Since beginning my quest to avoid products with harmful chemicals, I've been making and testing a lot of my own homemade skin and hair care. My last post was a recipe I followed for making my own body balm. It's very moisturizing and works way better than the store-bought stuff for my eczema and dry skin in winter. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">My next move is towards not using shampoo, conditioner, and any purchased hair products. Shampoo became mainstream in the early 20th century, before that, people just used plain old bar soaps and water. It worked for people back then, but advertising has led us all to believe that we need to buy specific shampoos and conditioners to have beautiful hair. Today's shampoos contain chemicals like Methylisothiazolinone a powerful preservative and artificial colours and fragrances. I'd rather go without, thank you! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">So lately, I've been washing my hair with an organic shampoo bar and rinsing with apple </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">cider</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> vinegar or coconut milk to hydrate my hair. But the one thing I haven't been able to go without is my mousse! </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">So after trying a few other recipes, the best thing I found was this:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tablespoon whole brown flax seeds</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup water</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 drops essential oil</span><br />
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</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bring 1 cup of water to boil in a small saucepan on medium-high heat. Add 1 tablespoon of whole brown flax seeds and keep stirring. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Allow the seeds some time to boil so that they will start to release their gel. Keep stirring occasionally so that the seeds don't stick to the bottom of the pot. You will start to see a thin layer of film on the surface of your mixture.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Take it off the heat once you see the water getting white and milky. Pour your mixture into a knee high stocking stretched over a bowl. The stocking will sift out the seeds, but it will require some assistance. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l1d9yJeuROQ/T0lvqfIdRyI/AAAAAAAAALk/JoIY5FvR1uw/s1600/0225021320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-l1d9yJeuROQ/T0lvqfIdRyI/AAAAAAAAALk/JoIY5FvR1uw/s320/0225021320.jpg" width="320" /></a></div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Using plastic or bamboo tongs, squeeze the cream out through the stocking and into a bowl.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add a few drops of essential oil - I used sweet orange oil - smells nice! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I also added a few vitamin E capsules to make my hair healthy and increase the shine! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Use a whisk to mix. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This recipe makes about a 1/2 cup of product. Store yours in an airtight container and refrigerate it. It will last about 3-4 weeks before you can consider it expired.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">My curls are soft and bouncy now, no flakes too :) I like it even more then my expensive mousse. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can wash your stocking with warm water and save the seeds for your next batch. Use them twice to extract your own curl cream or make a second batch for a friend! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And the best thing is that</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> flax seeds are so affordable, it will cost pennies for each batch of curl cream - $2.00 for a year of beautiful curls!</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com7tag:blogger.com,1999:blog-7105861312997380789.post-15132370096484002882012-02-07T19:44:00.000-08:002012-02-07T19:44:48.654-08:00Bri's Beeswax Body Balm<span style="font-family: Georgia, "Times New Roman", serif;">Lately, I've been researching the many harmful chemicals in various cosmetic and beauty products. I was so alarmed to find that many Canadian products contain Parabens, BHA and Formaldehyde! </span><span style="font-family: Georgia;">Some of these chemicals may interfere with reproductive functions and are known to contaminate our bodies and brains and cause cancerous tumours. Of course, after reading, I checked all of my cosmetic products and almost everything I own contains these ingredients!!! So, I am making an effort to replace my body wash, toothpaste, lotion, shampoo, conditioner, moisturizer and other products with human-friendly alternatives. However, since making a few shopping trips to the drug store and health food store, I've realized that there aren't very many affordable and readily available options... so I am making my own!</span><br />
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<span style="font-family: Georgia;"><strong>Beeswax Body Balm</strong></span><br />
1/2 cup Beeswax<br />
1/2 cup Coconut Oil<br />
1/2 cup Olive Oil<br />
1/2 cup Almond Oil<br />
5-6 Vitamin E capsules<br />
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To make the balm, you need an old jar, an old rag and an old pot. You don't want to use anything new or valuable because the beeswax, when liquid, will stain/coat any hard or soft surface and cannot be washed off. Please use caution and be careful not to ruin your clothes!<br />
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Start with half a cup of beeswax: it should be pure 100% beeswax that has been filtered. Beeswax locks in moisture and protects your skin from the environment. I bought my raw beeswax unfiltered from a honey farm at about $1 per 1 cup and filtered it myself before I started. Use your hands to break up the wax and place it in the jar. Make a homemade double boiler by filling a pot with water and placing the wax jar in the centre. Turn your burner on high to bring the water to a boil.<br />
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When the wax starts to melt, add your half cup of coconut oil: make sure to use 100% pure virgin coconut oil (it looks like Crisco or lard). Coconut oil is an excellent skin conditioner and helps in the re-growth of damaged cells. You can get coconut oil at any health food store or international food store. The coconut oil will start to melt into the beeswax - stir every 5 minutes.<br />
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Finally, add half a cup of olive oil and half a cup almond oil. I used, extra virgin olive oil since it restores your skin to a firmer and smoother state. Sweet almond oil softens the skin and keeps it feeling great. Keep stirring until the whole mixture is clearly liquid and remove from double boiler. <br />
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Use a scissor to cut the Vitamin E supplements; squeeze the vitamin E into the mixture and stir. I decided to add vitamin E to my balm for it's anti-aging and antioxident properties. Vitamin E also helps to reduce the appearance of scars and stretch marks! Allow your mixture to cool and stir every 10 minutes. <br />
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You will see the balm begin to solidify from the bottom all the way to the top. Eventually, the whole mixture will reach a thick consistency and you can scoop it into smaller cosmetic jars while it is still warm. I used small jam jars with mason jar lids.<br />
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I really love the smell and the creamy texture of my new balm, but what I love most is that I know exactly what the ingredients are and I know it's good for my skin (and completely edible LOL!). My hands and elbows are smooth and it was really fun to make! Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com2tag:blogger.com,1999:blog-7105861312997380789.post-58999194450854682902012-01-21T15:43:00.000-08:002012-01-21T15:43:52.291-08:00Amanda's Cherry CheesecakeSeeing as my sister has been baking cakes for years, I guess its time to start giving her a bit of credit. Amanda has made some really impressive cakes, cookie monster cupcakes, thanksgiving cupcakes and even a casino cake! But she most often makes my favourite - cheesecake! This recipe came from my mothers' Philadelphia Cream Cheese Cookbook. Please note that you should use a spring form pan and allow your ingredients to become room temperature before you begin. Cream cheese should stay out for at least 2 hours before you start mixing.<br />
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Combine the crumbs, sugar and margarine and press evenly into the bottom of a 9 inch cake pan. Bake at 325 degrees for 10 minutes. Keep a close eye on your crumbs; they should not get any darker.<br />
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Using an electric mixer, combine cream cheese and sugar until blended. Add the eggs and the vanilla and mix until they are just incorporated. DO NOT OVER MIX cheesecake to prevent it from cracking down the middle after baking.<br />
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Scoop the batter onto the pre-baked crust and smooth it over using a spatula or large spoon.<br />
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Bake at 450 degrees for 10 minutes and then reduce the temperature to 250 degrees for 25 minutes. Our cheesecake was clearly over mixed and it cracked pretty badly. It's easy to get carried away with the mixing...<br />
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Allow your cake to cool completely and then loosen from the rim of the pan using a knife. Thankfully, the cracks aren't evident after topping with cherry pie filling and a bit of whipped cream! You can also try blueberry pie filling or any other fruit topping. Keep your cheesecake refrigerated until served :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-n1MDurJKqkM/TxtMxEyAQwI/AAAAAAAAAKA/2s_Iy8FKbeo/s1600/1231011430a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="http://1.bp.blogspot.com/-n1MDurJKqkM/TxtMxEyAQwI/AAAAAAAAAKA/2s_Iy8FKbeo/s320/1231011430a.jpg" width="320" /></a></div>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-21834598217804045742011-12-31T09:36:00.000-08:002011-12-31T09:36:38.712-08:00Mommy's Easy Pumpkin Pie<span style="font-family: Georgia, "Times New Roman", serif;">Pumpkin pie is a traditional desert made for Thanksgiving and Christmas. It tastes good and it makes the whole house smell warm and spicy. My mom makes the most amazing pumpkin pie ever and surprisingly, it's super easy to make! You don't need a million bowls and spoons and the cleanup is fast - all you need is a good blender. </span><br />
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<span style="font-family: Georgia;">I always make my pastry a head of time and refridgerate it - for this recipe you will need two 9 inch pie pastries. No top crusts necessary :)</span><br />
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<span style="font-family: Georgia;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Georgia;">1 and 1/2 cups of mashed pure pumpkin</span><br />
<span style="font-family: Georgia;">3/4 cup sugar</span><br />
<span style="font-family: Georgia;">1/2 teaspoon salt</span><br />
<span style="font-family: Georgia;">1 teaspoon cinnamon</span><br />
<span style="font-family: Georgia;">1 teaspoon ground ginger</span><br />
<span style="font-family: Georgia;">1/2 teaspoon nutmeg</span><br />
<span style="font-family: Georgia;">1/2 teaspoon cloves</span><br />
<span style="font-family: Georgia;">3 eggs</span><br />
<span style="font-family: Georgia;">1 and 1/4 cup of milk</span><br />
<span style="font-family: Georgia;">1/2 cup evaporated milk</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexpMsKCK5fza94n19yin6JtG4FyJ9LXmL8lulayJ0kj2NJ82dz9zRVhu2lKb9Q2sNRYvAh60Tu0BZGH1w3-thcMNXiD6iGBq7Sw-4kMou2kOBcgnVYCU5ahvhUKsyS5sYWVGMxW-IyBI/s1600/1008011329c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexpMsKCK5fza94n19yin6JtG4FyJ9LXmL8lulayJ0kj2NJ82dz9zRVhu2lKb9Q2sNRYvAh60Tu0BZGH1w3-thcMNXiD6iGBq7Sw-4kMou2kOBcgnVYCU5ahvhUKsyS5sYWVGMxW-IyBI/s320/1008011329c.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia;">Preheat your oven to 400 degrees. Mix all these ingredients in a blender until you have a well mixed liquid batter.</span><br />
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<span style="font-family: Georgia;">Fill your pie shells at the oven - right on the rack if possible! Pour carefully straight from the blender for a neat looking pie. Try not to spill or splatter on the crust.</span><br />
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<span style="font-family: Georgia;">Bake your pies for 40-50 minutes until they begin to brown just a little in the centre. </span><br />
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<span style="font-family: Georgia;">Allow your pies to cool at least an hour before cutting slices. The longer you let the pie to settle, the better the slices will hold their shape. </span><span style="font-family: Georgia;">Serve your pie with whipped cream topping!</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-37000060678435513372011-12-28T11:53:00.000-08:002011-12-28T11:53:26.543-08:00Cauliflower Fritters or Frittelli Di Cavolfiore<span style="font-family: Arial, Helvetica, sans-serif;">So, I've been meaning to blog since August and obviously haven't made the time to do so. In the meantime I have been taking foodie pictures and writing down all my recipes so that I can share them on my blog.</span><br />
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<span style="font-family: Arial;">Here is a snack or appetiser that my Nonna makes all the time. Some people call them frittelli, but for some reason, my family calls them pitwelli. I don't know where this came from, but we use the word pitwelli to refer to any sort of fritter. We make pitwelli out of spinach, broccoli, and most often - cauliflower! Just substitute the cauliflower to make your own variety.</span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Boil 1/2 a cauliflower, strain and let cool. Mash it and add a pinch of salt.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcXVM0K9isjmRZJmA6WChGRVUlX0ypibL5th03RqG8VIQO1h0ccgbmH7X8edmGTeml3z_B513UTzrRpoZgsshHtFxhcWbVypB2mDeuXxFwizDHNkANAEg2wGb6W1rRcMBND7-dxeMb6U/s1600/pet1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcXVM0K9isjmRZJmA6WChGRVUlX0ypibL5th03RqG8VIQO1h0ccgbmH7X8edmGTeml3z_B513UTzrRpoZgsshHtFxhcWbVypB2mDeuXxFwizDHNkANAEg2wGb6W1rRcMBND7-dxeMb6U/s320/pet1.jpg" width="320" /></a></div><br />
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<span style="font-family: Arial;">Add 2 eggs and 1/2 cup of milk and grate approximately 2 tablespoons of Parmesan cheese into the bowl. Stir. </span><br />
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<span style="font-family: Arial;">Add about 1 and 1/2 cups of flour or enough that it has an oatmeal-like consistency. At this point you can add some optional ingredients such as a bit of fresh chopped parsley or chives.</span><br />
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<span style="font-family: Arial;">Pour a little vegetable oil into a pan and heat it on medium heat. Add the mixture by tablespoon full into the pan and fry them a couple minutes on both sides until golden brown.</span><br />
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<span style="font-family: Arial;">Let your pitwelli cool off a bit and eat them as soon as possible! Pitwelli should be eaten warm as a pre-meal snack, since they are too good to resist and they never make it to the table anyways. Yum...!</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-7119370195010762332011-08-12T16:27:00.000-07:002011-08-12T16:27:00.031-07:00Custard Pear Pie<span style="font-family: Arial, Helvetica, sans-serif;">I was searching for a recipe that uses pears since my dad bought too many for us to eat. I found this really interesting Pear Pie recipe on AllRecipes.com. I've never had pear pie before, but I love custard tarts, so I decided to give it a shot:</span><br />
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<span style="font-family: Arial;">Peel, core and slice 3 pears. Bosch pears are the best for baking because they are sweet and soft, but keep their shape in the oven.</span><br />
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<span style="font-family: Arial;"><span class="plaincharacterwrap break">Arrange your pear slices into an unbaked pie shell. Some people arrange the slices in circles radiating from the centre, but I just put mine in no particular design :)</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wStnHiDu61E/TkWwn4nX2FI/AAAAAAAAAFM/DoJ-pTVCW6A/s1600/0731011447a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://4.bp.blogspot.com/-wStnHiDu61E/TkWwn4nX2FI/AAAAAAAAAFM/DoJ-pTVCW6A/s320/0731011447a.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;"><span class="plaincharacterwrap break">In a bowl, combine 3 eggs, 1/3 cup flour, 1 cup sugar, 1 teaspoon almond extract and 1/4 cup melted butter. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-j11F-SJkVSY/TkWwj7FnLwI/AAAAAAAAAFI/lcaXgf8bcps/s1600/0731011442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://1.bp.blogspot.com/-j11F-SJkVSY/TkWwj7FnLwI/AAAAAAAAAFI/lcaXgf8bcps/s320/0731011442.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">Pour your custard evenly over the arrangement of pears in the pastry shell. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_7TXNemHj7A/TkWwpp1dGqI/AAAAAAAAAFQ/B1PfIOCPAWk/s1600/0731011448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://2.bp.blogspot.com/-_7TXNemHj7A/TkWwpp1dGqI/AAAAAAAAAFQ/B1PfIOCPAWk/s320/0731011448.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">I like to crimp the pie edges and use the extra pastry to create a flower pattern on top. Lastly, sprinkle with some brown sugar for a sweet topping! Bake at 375 degrees for 15 minutes and then reduce the temperature to 350 degrees for 30 minutes or until the custard is firm and the edges are golden brown.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8XYa4UUKK4A/TkWws-W8r-I/AAAAAAAAAFU/bkH0SXrWM8w/s1600/0731011455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://4.bp.blogspot.com/-8XYa4UUKK4A/TkWws-W8r-I/AAAAAAAAAFU/bkH0SXrWM8w/s320/0731011455.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">I brought this pie to my grandmother and she really liked it. If you like custard tarts and pears, this is the pie for you. The almond extract really adds some dimension to the pear flavour! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wqoTgfmHzcA/TkWw1YLZ4FI/AAAAAAAAAFY/d6IybVmp_Eg/s1600/0731011655c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://1.bp.blogspot.com/-wqoTgfmHzcA/TkWw1YLZ4FI/AAAAAAAAAFY/d6IybVmp_Eg/s320/0731011655c.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">Next time I will top my pie with a few almonds before baking - Mmmmm!</span><br />
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Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-40947767384618286412011-07-25T12:59:00.000-07:002011-07-25T12:59:53.252-07:00Making Zucchini Bread<span style="font-family: Arial, Helvetica, sans-serif;">Zucchini is one of the easiest fruits to grow in Southern Ontario. If you have a vegetable garden, you know that one zucchini plant can produce an overwhelming amount of zucchinis. However, my family can never have too many zucchinis. We will fry, grill, boil and bake zucchini and incorporate them into any meal! My Nonna controls her plants by picking the zucchini flowers, which are considered a delicacy in Italy. She makes them into dumplings or coat them in a light batter and fry them - yum! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4_iTTYjZ8tM/Ti3J18gAxuI/AAAAAAAAAFA/vtA0-Eotws4/s1600/zucchiniflowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-4_iTTYjZ8tM/Ti3J18gAxuI/AAAAAAAAAFA/vtA0-Eotws4/s320/zucchiniflowers.jpg" t$="true" width="320" /></a></div><br />
<span style="font-family: Arial;">If you have not picked your zucchini flowers this summer and find yourself with an abundance of zucchini, you can always make them into bread. Zucchini bread is very light, sweet and is similar to banana bread. Follow my recipe for two perfect loaves:</span><br />
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<span style="font-family: Arial;">Using a cheese grater, grate 2 cups of zucchini.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-A8dyGm1SUJA/Ti3IhpLzgcI/AAAAAAAAAEw/1LJYHWA5vsk/s1600/0717011233c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-A8dyGm1SUJA/Ti3IhpLzgcI/AAAAAAAAAEw/1LJYHWA5vsk/s320/0717011233c.jpg" t$="true" width="240" /></a></div><br />
<span style="font-family: Arial;">In a mixing bowl, beat 3 eggs, 1 cup of vegetable oil, 2 cups of sugar, and 3 teaspoons of vanilla extract. Add the grated zucchini and mix.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1WfDd-arxV0/Ti3IcoCzTCI/AAAAAAAAAEs/nJjLfflzLt4/s1600/0717011230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1WfDd-arxV0/Ti3IcoCzTCI/AAAAAAAAAEs/nJjLfflzLt4/s320/0717011230.jpg" t$="true" width="320" /></a></div><br />
<span style="font-family: Arial;">In a separate bowl, mix 3 cups of flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda and 3 teaspoons of cinnamon. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-czyL_Grz48I/Ti3IqpVZMqI/AAAAAAAAAE0/_7ED-PP_3EM/s1600/0717011243a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-czyL_Grz48I/Ti3IqpVZMqI/AAAAAAAAAE0/_7ED-PP_3EM/s320/0717011243a.jpg" t$="true" width="320" /></a></div><br />
<span style="font-family: Arial;">Slowly and gradually add the dry ingredients to the wet ones and stop mixing once they are combined. Do not mix more than necessary! </span><span style="font-family: Arial;">Pour the batter into 2 lightly greased loaf pans and bake at 375 degrees for approximately 1 hour until the loaves are brown on the outside and they are split down the middle.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5UfEzQ69lTs/Ti3It6PBtOI/AAAAAAAAAE4/N5UN6vJhtQE/s1600/0717011250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5UfEzQ69lTs/Ti3It6PBtOI/AAAAAAAAAE4/N5UN6vJhtQE/s320/0717011250.jpg" t$="true" width="320" /></a></div><br />
<span style="font-family: Arial;">I always freeze some loaves for when you don't have enough time to bake. Just allow the bread to cool completely and wrap it in either foil or plastic wrap. Once frozen, it only takes an hour to defrost, serve with special coffee and your guests will be impressed. It tastes like you just made it!!! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sTJffNe_6II/Ti3IxnfJBRI/AAAAAAAAAE8/k7apjczyKWw/s1600/0717011604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-sTJffNe_6II/Ti3IxnfJBRI/AAAAAAAAAE8/k7apjczyKWw/s320/0717011604.jpg" t$="true" width="320" /></a></div><br />
<span style="font-family: Arial;">Enjoy baking.</span><br />
<span style="font-family: Arial;">-Bri</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-15514660400157691702011-07-18T10:11:00.000-07:002011-07-18T10:11:50.408-07:00Lemon Meringue Pie<span style="font-family: Georgia, "Times New Roman", serif;">Lemon Meringue Pie is my least favourite type of pie. I will almost always turn down desert when offered this type of pie unless, of course, I need a sugar fix! There's just something about this pie that doesn't excite me. I like lemon, I like whipped topping and I like shortbread pie crust... but the combination of the 3 just doesn't cut it. </span><br />
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<span style="font-family: Georgia;">Anyways, I was asked to make lemon meringue pies for a fish fry potluck and I had a double box of Dr. Oetker Shirriff Lemon Pie Filling Mix in the pantry; so I gave it a try:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8wW0xdTubgY/TiRnI35MhDI/AAAAAAAAAEQ/U7bz4TiwEOU/s1600/IMAG0085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="http://2.bp.blogspot.com/-8wW0xdTubgY/TiRnI35MhDI/AAAAAAAAAEQ/U7bz4TiwEOU/s320/IMAG0085.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia;">Step 1: Separate 4 eggs - yolks in a saucepan and whites in a bowl or cup for now.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RmriET140KE/TiRnNFZCH_I/AAAAAAAAAEU/1TyZpfCNjaI/s1600/IMAG0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="http://2.bp.blogspot.com/-RmriET140KE/TiRnNFZCH_I/AAAAAAAAAEU/1TyZpfCNjaI/s320/IMAG0081.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia;">Step 2: Mix the 4 yolks with 2/3 cup of water in the saucepan. Add 2 pouches of lemon filling mix and stir. Add 4 cups of boiling water, stirring constantly. Bring to a boil and remove from heat once it thickens. Remove from heat and add 2 tablespoons of butter. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BL4wN2JioqY/TiRnU7deiZI/AAAAAAAAAEc/u9mXiMC0H9w/s1600/IMAG0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="http://2.bp.blogspot.com/-BL4wN2JioqY/TiRnU7deiZI/AAAAAAAAAEc/u9mXiMC0H9w/s320/IMAG0086.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia;">Step 3: Allow the lemon mixture to cool and pour evenly into 2 pre-baked pie shells.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iqhKN2unmeA/TiRnZe8tEuI/AAAAAAAAAEg/Q44wnikllxs/s1600/IMAG0088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="http://3.bp.blogspot.com/-iqhKN2unmeA/TiRnZe8tEuI/AAAAAAAAAEg/Q44wnikllxs/s320/IMAG0088.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia;">Step 4: To make the meringue, beat the 4 egg whites with and electric mixer until soft and fluffy. Add 1/2 cup of sugar and continue beating with mixer until stiff peaks form.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zLBBuriGoo8/TiRndt6BwSI/AAAAAAAAAEk/23Ot5zvSVzg/s1600/IMAG0094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="http://4.bp.blogspot.com/-zLBBuriGoo8/TiRndt6BwSI/AAAAAAAAAEk/23Ot5zvSVzg/s320/IMAG0094.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia;">Step 5: Cover the lemon filling with meringue topping and bake at 350 degrees F for about 15 minutes. The meringue will be golden brown when it's ready. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AtLK3M_BJoY/TiRnh6BkovI/AAAAAAAAAEo/PwV6DzAKckw/s1600/IMAG0095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="http://4.bp.blogspot.com/-AtLK3M_BJoY/TiRnh6BkovI/AAAAAAAAAEo/PwV6DzAKckw/s320/IMAG0095.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia;">I didn't even try this pie, so I couldn't tell how it tasted. Others who tried the pie said it was good, but I didn't get any raving compliments. This pie lacks bite.</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-5232293250066175232011-07-14T08:27:00.000-07:002011-07-14T08:27:46.801-07:00Butter Tarts - A Little Taste O' Canada<span style="font-family: Verdana, sans-serif;">Did you know that the butter tart is a Canadian desert? Butter tarts were common in pioneer cooking and can be traced back to the 1600's. Traditionally, the tarts consisted of sugar, butter and pastry but today there are several varieties of butter tarts. Some Canadians use pecans, walnuts or coconut to spice up their tarts, but raisins are most common. Here is my recipe for Canadian Butter Tarts; the recipe makes exactly 12 tarts. </span><br />
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<span style="font-family: Verdana;">It's always the best to use your own homemade pie pastry, but sometimes it's easier to buy a pre-made pastry. I made the pastry ahead of time so it would be quick to make the tarts. I used a glass to cut out circles of pastry and placed them into muffin cups.</span><br />
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<span style="font-family: Verdana;">Before you make the filling, place about 9 or 10 raisins in the bottom of each tart shell.</span><br />
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<span style="font-family: Verdana;">To make the filling, w<span class="plaincharacterwrap break">hisk together 1 cup of brown sugar, 1 egg, 1 tablespoon of butter, 1 teaspoon of vanilla extract and 1 tablespoon of hot water. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kyuJnah0BAA/Th8Fw3dULQI/AAAAAAAAAEE/Ij9lObdvwVc/s1600/picture0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://2.bp.blogspot.com/-kyuJnah0BAA/Th8Fw3dULQI/AAAAAAAAAEE/Ij9lObdvwVc/s320/picture0006.jpg" width="320" /></a></div><br />
<span style="font-family: Verdana;"><span class="plaincharacterwrap break">Pour into tart shells to cover raisins (approx 2/3 full).</span></span><br />
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<span style="font-family: Verdana;"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Bake at 450 degrees F for 10-12 minutes or until the crust is golden brown. Let them cool completely before attempting to remove them from the muffin tray.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v0RRk8ZrYt4/Th8F_XvGLLI/AAAAAAAAAEM/Tb6I-bSoPGM/s1600/picture0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://4.bp.blogspot.com/-v0RRk8ZrYt4/Th8F_XvGLLI/AAAAAAAAAEM/Tb6I-bSoPGM/s320/picture0009.jpg" width="320" /></a></div><br />
<span style="font-family: Verdana;">From experience, these won't last very long so you should almost always make a double batch! For a truly Canadian experience, try your butter tarts with beer :) Haha</span><br />
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<span style="font-family: Verdana;">Proud to be a Canadian Cook,</span><br />
<span style="font-family: Verdana;">Bri<span class="plaincharacterwrap break"><span class="plaincharacterwrap break"></span></span></span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-88592973770859046992011-07-09T10:25:00.000-07:002011-07-09T10:25:34.053-07:00Rice Crispie Treats<span style="font-family: Arial, Helvetica, sans-serif;">I made these for the staff at work when it was my turn to serve a Treat Day. I love these homemade squares way better than those that come pre-packaged at the store. These are super easy to make and they keep for weeks if you wrap them tightly or keep them in Tupperware. The best thing is that you don't have to turn on your oven in the humidity this summer and kids (and adults too) love them!!!</span><br />
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<span style="font-family: Arial;">First, you take a tablespoon of butter to a large pot and melt it.</span><br />
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<span style="font-family: Arial;">Then, add your package of marshmallows and keep stirring until they are melted. </span><br />
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<span style="font-family: Arial;">Then add a teaspoon of vanilla extract. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-R5VUGyVrwVU/ThiMtpEZypI/AAAAAAAAADw/dk4QutXjh60/s1600/0616012332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://4.bp.blogspot.com/-R5VUGyVrwVU/ThiMtpEZypI/AAAAAAAAADw/dk4QutXjh60/s320/0616012332.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">Add 6 cups of Rice Krispies and stir it up until all the cereal is coated with marshmallow goo. Lay the "batter" out onto parchment paper and flatten it with your hands.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-W_g0SoOV5BE/ThiM3QvVkuI/AAAAAAAAAD0/S3mIDM_bbwc/s1600/0616012343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://3.bp.blogspot.com/-W_g0SoOV5BE/ThiM3QvVkuI/AAAAAAAAAD0/S3mIDM_bbwc/s320/0616012343.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">Let it cool at least 10 minutes in the fridge or in a cold room. Once it's hardened a little, you can cut it up into squares. I like to put sprinkles on my rice crispie treats, but you can leave them plain if you like.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E-ZobSJiRAM/ThiM6gt51KI/AAAAAAAAAD4/b6whDSk0P1I/s1600/0617010717a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://1.bp.blogspot.com/-E-ZobSJiRAM/ThiM6gt51KI/AAAAAAAAAD4/b6whDSk0P1I/s320/0617010717a.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">Yummmmm!</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-89093740913175276112011-07-05T07:55:00.000-07:002011-07-05T07:55:46.438-07:00Tutto Gelato<span style="font-family: "Trebuchet MS", sans-serif;">Hey - wow - it's been nearly a month since my last post. Life can get pretty crazy busy towards the end of the school year. However, my mum and I took some time for ourselves last week and visited Copper Creek Spa and then a stop at Tutto Gelato in Klienburg. What a treat!!!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZrrydRYUhPI/ThMj0jl7cnI/AAAAAAAAADk/-uh1OQs_otQ/s1600/0531012004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://2.bp.blogspot.com/-ZrrydRYUhPI/ThMj0jl7cnI/AAAAAAAAADk/-uh1OQs_otQ/s320/0531012004.jpg" width="320" /></a></div><br />
<span style="font-family: Trebuchet MS;">Tutto Gelato offers all the authentic Gelato flavours including MOCHA CAPPUCCINO and LEMON TART. We decided to get 2 scoops - 1 scoop of TIRAMISU and 1 scoop of MAPLE SUGAR.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BVOd2aTvn-I/ThMjusRX3UI/AAAAAAAAADg/sHHrsZswgg8/s1600/0531012003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://2.bp.blogspot.com/-BVOd2aTvn-I/ThMjusRX3UI/AAAAAAAAADg/sHHrsZswgg8/s320/0531012003.jpg" width="320" /></a></div><br />
<span style="font-family: Trebuchet MS;">It was so good! Please note, you will need several napkins. Gelato should almost always be shared :) It tastes better that way!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9Zmi99H7Cj0/ThMjoHAInJI/AAAAAAAAADY/nmgFPQhn3-Q/s1600/0531011950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://3.bp.blogspot.com/-9Zmi99H7Cj0/ThMjoHAInJI/AAAAAAAAADY/nmgFPQhn3-Q/s320/0531011950.jpg" width="320" /></a></div><br />
<span style="font-family: Trebuchet MS;">We really enjoyed sitting outside this cute shop, eating our gelato, and watching people walk by. Klienburg is a really sweet spot and Tutto Gelato is the perfect place to soak in the ambiance. </span><br />
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</div><span style="font-family: Trebuchet MS;">Just a note that if you are planning to visit Klienburg anytime soon, the stores close around 5 or 6pm. Don't be disappointed and go early and spend a morning or the afternoon and check out all the shops!</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-27771538748137743232011-06-11T20:24:00.000-07:002011-06-11T20:24:15.034-07:00Made With Love Apple Cake<span style="font-family: Georgia,"Times New Roman",serif;">I found the original recipe on All Recipes, but I have changed it drastically to taste better and use less bowls & utensils. I really hate the cleanup, so I always try to cut down the amount of measuring cups and spoons I use! Below is the perfect APPLE CAKE:</span><br />
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<b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-4 apples peeled and sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons of cinnamon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons of sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 eggs</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 cup white sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 cup brown sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 cup vegetable oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 cup orange juice</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 cups flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 teaspoons baking powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">pinch of salt</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Peel, core, and slice apples. Sprinkle them in the cinnamon and 2 tablespoons of sugar. Toss to coat and set aside.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Mix the eggs, white sugar, brown sugar, oil, juice and vanilla extract.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Fxno4onzzvU/TfQvtBUV4EI/AAAAAAAAADA/br0d8dp06FU/s1600/IMG_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Fxno4onzzvU/TfQvtBUV4EI/AAAAAAAAADA/br0d8dp06FU/s320/IMG_0269.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">In a separate bowl, mix the flour, baking powder and salt. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mhktknke0WI/TfQvv3VdO5I/AAAAAAAAADE/_MroGZo0RPQ/s1600/IMG_0271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mhktknke0WI/TfQvv3VdO5I/AAAAAAAAADE/_MroGZo0RPQ/s320/IMG_0271.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Add the dry ingredients to the wet ones, but stop mixing once they are combined. Do not over mix! Pour half of the batter into a greased cake pan. Place the sliced apples over the batter and then the remaining batter over the top. An apple cake sandwich :)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Bake at 375 degrees F for 1 hour. Remove it when it is brown on the edges.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Flip the cake out of the pan and bring it to someone you love - it must be shared with family and friends!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Enjoy <3</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-47054976329562244252011-05-29T18:41:00.000-07:002011-05-29T18:41:20.549-07:00Homemade Energy Bars<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Have you ever been hungry between meals and settled for an energy bar? I do this quite often and my weakness is... Lara Bars! I am officially addicted to these yummy little bars that are all natural, but cost anywhere between $2 and $3 per bar depending where you buy them. These energy bars are very tasty and I cannot live without them. After reading the list of ingredients (only 4-9 depending on which bar), my only thought was that I could easily recreate the taste for much less. </span><br />
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<span style="font-family: Arial;">So, I did some research and found some recipes for energy bars online. I decided to choose my own ingredients but stick to the suggested ratios. You can adjust the ingredients as you like:</span><br />
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<span style="font-family: Arial;">1/4 cup of any raw nuts or seeds (almonds, pecans, walnuts, sunflower seeds, peanuts...)</span><br />
<span style="font-family: Arial;">1/4 cup of dates or prunes</span><br />
<span style="font-family: Arial;">1/4 cup of any dried fruit (cranberries, raisins, blueberries, apple, apricot...)</span><br />
<span style="font-family: Arial;">pinch of cinnamon</span><br />
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<span style="font-family: Arial;">If you follow the ratio of fruit to nut, 2:1, you will always get the perfect bar! </span><span style="font-family: Arial;">My first batch consisted of almonds, prunes and raisins. I call it the Bri Bar :)</span><br />
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<span style="font-family: Arial;">I started with the almonds and the cinnamon. I ground them finely in my little food processor.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lhBmQ9sOTcg/TeL0PFVvIdI/AAAAAAAAACs/tAp-Ik6Dw7g/s1600/cina1859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lhBmQ9sOTcg/TeL0PFVvIdI/AAAAAAAAACs/tAp-Ik6Dw7g/s320/cina1859.jpg" t8="true" width="320" /></a></div><br />
<span style="font-family: Arial;">Then, I added the prunes and raisins. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5bX96tAZOn4/TeL0UJrmCcI/AAAAAAAAAC0/hHQdNxk_DI4/s1600/prunes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5bX96tAZOn4/TeL0UJrmCcI/AAAAAAAAAC0/hHQdNxk_DI4/s320/prunes.jpg" t8="true" width="320" /></a></div><br />
<span style="font-family: Arial;">I mixed it up until it was a big sticky mixture.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Otkh7Q4HSoQ/TeL0RQjFibI/AAAAAAAAACw/M6IAYeAtcRA/s1600/mix00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Otkh7Q4HSoQ/TeL0RQjFibI/AAAAAAAAACw/M6IAYeAtcRA/s320/mix00.jpg" t8="true" width="240" /></a></div><br />
<span style="font-family: Arial;">I split the mixture and made 2 little mounds on some wax paper. I folded the wax paper lengthwise and formed the mix into bar shapes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cRYYXzUtBLs/TeL0WfFhiII/AAAAAAAAAC4/eS4vYqtcVlU/s1600/roll02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-cRYYXzUtBLs/TeL0WfFhiII/AAAAAAAAAC4/eS4vYqtcVlU/s320/roll02.jpg" t8="true" width="320" /></a></div><br />
<span style="font-family: Arial;">They look and taste exactly like Lara Bars! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VCkETZxcJw4/TeL0MQFYJRI/AAAAAAAAACo/iW1PF1T51o4/s1600/bar011903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-VCkETZxcJw4/TeL0MQFYJRI/AAAAAAAAACo/iW1PF1T51o4/s320/bar011903.jpg" t8="true" width="320" /></a></div><br />
<span style="font-family: Arial;">I keep my Bri Bars in the fridge in an airtight container to keep them fresh. I take one to work with me everyday. They are way better than Lara Bars because I made them myself with fresh ingredients, in a clean kitchen and they are so affordable. I have since made a cranberry bar and I plan to make a peanut butter bar flavour next. You can experiment with your own favourite dried fruits and nuts and create your own energy bars - enjoy!</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-35517917091188740842011-05-25T18:31:00.000-07:002011-05-25T18:31:56.214-07:00Breakfast For Lunch at Sunset Grill<div style="font-family: Verdana,sans-serif;">When I was a kid, my mother sometimes made breakfast food for lunch or dinner. I loved the bizarre feeling of having waffles and cereal in the evening! That's probably why I am attracted to restaurants that feature an "all day breakfast" menu. Sunset Grill offers the best of both worlds by combining their breakfast menu with their other meal options such as hamburgers, sandwiches and salads.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8uVeSWLiFDw/Td2sRbyETGI/AAAAAAAAACU/9RxO2L1cFYE/s1600/grill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-8uVeSWLiFDw/Td2sRbyETGI/AAAAAAAAACU/9RxO2L1cFYE/s320/grill.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">I could spend hours reading the menu at Sunset Grill; every dish sounds mouthwatering delicious! It took some time to decide, but I started with a coffee (which was like water - yuk) and settled on the "Sunset Super" which comes with three eggs, your choice of bacon or sausages, two fluffy pancakes and home fries. I was surprised by the amount of food we got for only about $10 a plate. I chose to have my eggs over easy with sausage. </div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif;">My mom chose her eggs scrambled with bacon :) </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BwMZO-270kc/Td2sYCJL9QI/AAAAAAAAACc/C62lywgdx-M/s1600/moms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-BwMZO-270kc/Td2sYCJL9QI/AAAAAAAAACc/C62lywgdx-M/s320/moms.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">My sister ordered <span class="TextMenuBoldRed">the Sausages & Three Eggs which is considered a Sunset Grill Favourite. It is also served with home fries and toast.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0g20jNQmdlw/Td2sbuTueBI/AAAAAAAAACg/MZzHPoZZ9A8/s1600/madas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-0g20jNQmdlw/Td2sbuTueBI/AAAAAAAAACg/MZzHPoZZ9A8/s320/madas.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span class="TextMenuBoldRed">My jaw dropped when our super pancakes were brought to the table. These are the fluffiest pancakes I have ever seen - about 3/4 of an inch think! The Sunset Super comes with 2 large pancakes and I wish I had a picture of them... I was too busy buttering them and pouring syrup on em'! They were total pancake perfection.</span></div><div style="font-family: Verdana,sans-serif;"><span class="TextMenuBoldRed"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span class="TextMenuBoldRed">Besides the weak coffee, Sunset Grill is amazing. I like the diner-like atmosphere and the servers are very friendly. Breakfast is my favourite meal of the day and now I can have it the way I like it anytime of the day!</span></div><div style="font-family: Verdana,sans-serif;"><span class="TextMenuBoldRed"><br />
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</div>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-70961226758354879432011-05-20T18:02:00.000-07:002011-05-20T18:02:42.850-07:00Girl's Night Out @ Maki Sushi<span style="font-family: Arial,Helvetica,sans-serif;">My friends and I make an effort to meet at Maki Sushi at least once a month and I am always really excited to go. This place has become "our spot" because it's closeby and we love the all you can eat menu. Whenever we have reservations, I cannot help thinking about it all day long and telling everyone I know that I am going to Maki Sushi. For $23 and over 100 items to choose from, it's the best value you can find for good Japanese food.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oTfrukSKZDk/TdcMqAXQpAI/AAAAAAAAABg/IT_d7Ezzlpo/s1600/maki.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oTfrukSKZDk/TdcMqAXQpAI/AAAAAAAAABg/IT_d7Ezzlpo/s1600/maki.jpeg" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">We usually order our favourite items in combination with some new things to try out</span>. <span style="font-family: Arial,Helvetica,sans-serif;">Tonight, we began with green salads, vegetable fried udon noodles and spring rolls. Edemame, which are lightly boiled and salted soy beans are also a nice starter, although not a preference of mine...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iPAaP7fPG5w/TdcM2BSZ4FI/AAAAAAAAABk/63LwhugxcKM/s1600/shushi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-iPAaP7fPG5w/TdcM2BSZ4FI/AAAAAAAAABk/63LwhugxcKM/s320/shushi.jpg" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">If you like sushi and would like some suggestions, our favourite rolls to order are the green dragon roll (pictured above left - cucumber, avocado and shrimp), shrimp tempura roll (above right) and rainbow roll (above centre - </span><span style="font-family: Arial,Helvetica,sans-serif;">cucumber, avocado, crab, salmon and tuna</span><span style="font-family: Arial,Helvetica,sans-serif;">). Some other fantastic rolls are the spicy crispy roll, philadelphia roll and the california roll (pictured below with another rainbow roll)! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PmG9V84RWyU/TdcM5XmENwI/AAAAAAAAABo/eByAtSSfNtw/s1600/shushi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PmG9V84RWyU/TdcM5XmENwI/AAAAAAAAABo/eByAtSSfNtw/s320/shushi2.jpg" width="320" /></a></div><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Be careful to save room for desert! Maki Sushi offers fried bananas, pumpkin cake and red bean cake. They also have vanilla, mango and green tea ice cream. I reccomend the vanilla ice cream with the pumpkin cake :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7dyvJOZrrmk/TdcM7JoH31I/AAAAAAAAABs/80OUb6B9Kb0/s1600/desert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7dyvJOZrrmk/TdcM7JoH31I/AAAAAAAAABs/80OUb6B9Kb0/s320/desert.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oTfrukSKZDk/TdcMqAXQpAI/AAAAAAAAABg/IT_d7Ezzlpo/s1600/maki.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><span style="font-family: Arial,Helvetica,sans-serif;">The food here truly makes up for the forgetful waitstaff. They are very good at explaining the items on the menu, but you may need to remind the server of items that you ordered. This can become annoying, but does not really bother us too much. Most times we are thankful because we often order too much food for us to finish. </span><span style="font-family: Arial,Helvetica,sans-serif;">Overall, this place is great and I highly reccomend it to sushi lovers!</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com1tag:blogger.com,1999:blog-7105861312997380789.post-50689784902759313232011-05-08T08:58:00.000-07:002011-05-08T08:58:45.867-07:00Making Gnocchi<div style="font-family: Verdana,sans-serif;">Gnocchi are soft pasta/dumplings made from only flour and potato. Most recipes out there will call for an egg or two, but true Italian gnocchi originally have no eggs. These gnocchi were made with the help of my grandmother. I used her suggestions and techniques to make the perfect pot of gnocchi with fresh homemade tomato sauce.</div><div style="font-family: Verdana,sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q-9uopZaTkQ/Tca79NbwB6I/AAAAAAAAABQ/E5_s4hf7OrM/s1600/0110001320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HvOw2ychGOY/Tca7_gBuOSI/AAAAAAAAABU/UhZCTunM2Ok/s1600/0110001320a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-HvOw2ychGOY/Tca7_gBuOSI/AAAAAAAAABU/UhZCTunM2Ok/s320/0110001320a.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q-9uopZaTkQ/Tca79NbwB6I/AAAAAAAAABQ/E5_s4hf7OrM/s1600/0110001320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="font-family: Verdana,sans-serif;">As per Nonna, Yukon Gold potatoes are the best for making gnocchi because they have the least moisture. I have also used Russet potatoes, which are easy to find in Ontario, and they came out just as good! You should boil at least 1 medium sized potato per person. Once the potatoes are boiled and strained, peel their skin off using your hands while they are still warm - try not to burn yourself :)</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Mash the potatoes while they are still warm using a potato masher; even one little lump will ruin your dough! Add flour, 1 cup at a time and knead into a dough. If you do not add enough flour, your gnocchi will dissolve in the pot when you are boiling them, so make sure the dough is still soft, but not sticky. If you add too much flour, your gnocchi will be hard and heavy - so just be careful! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q-9uopZaTkQ/Tca79NbwB6I/AAAAAAAAABQ/E5_s4hf7OrM/s1600/0110001320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-q-9uopZaTkQ/Tca79NbwB6I/AAAAAAAAABQ/E5_s4hf7OrM/s320/0110001320.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Next, roll the dough out into long snake-like pieces and cut them up into nickel sized squares. Poke your finger into each gnocchi and drag it a little to create an impression in the dough.<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><style>
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</style> <![endif]--> Lie them out on a table cloth sprinkled with flour and sprinkle more on as needed so the gnocchi do not stick together.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-n-ww2bctYTY/Tca8ChvTsEI/AAAAAAAAABY/Y7ZdMVP-x4w/s1600/0110001320b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-n-ww2bctYTY/Tca8ChvTsEI/AAAAAAAAABY/Y7ZdMVP-x4w/s320/0110001320b.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">As per Nonna, you should either cook them or freeze them within 2 hours for the best tasting pasta! </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IALt7zbGQOY/Tca8GLxJfJI/AAAAAAAAABc/Ny1ukglQtbQ/s1600/0118001813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-IALt7zbGQOY/Tca8GLxJfJI/AAAAAAAAABc/Ny1ukglQtbQ/s320/0118001813.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"> Here's the finished product... yummmm! </div>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-28913902898781337442011-05-01T18:43:00.000-07:002011-05-01T18:43:40.443-07:00First Time Korean BBQ at KazanI just got back from Kazan Korean BBQ. I have never tired Korean food before, so I was really anxious to try it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UhkGVoa6ji8/Tb4J92UP8tI/AAAAAAAAABM/EPXazfGozGg/s1600/IMAG0062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-UhkGVoa6ji8/Tb4J92UP8tI/AAAAAAAAABM/EPXazfGozGg/s320/IMAG0062.jpg" width="320" /></a></div><br />
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We ordered the BBQ Course B which is perfect for 4-5 people. We were five people and there was enough food for everyone. We were given a plate of seafood, a plate of beef, and a plate with bacon and chicken. To start, we were given a nice pot of warm spicy soup while we grilled the seafood. The seafood is unseasoned, so I would suggest using the dipping sauce provided.<br />
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We were also given rice and all sorts of sides like grilled eggplant, pickled cabbage, cooked spinach and sliced radish. At first, I wasn't particularly interested in trying any of the sides, but after tasting, I really liked them! The eggplant was my favourite and we asked the waitress to bring more to our table. As for the meats, the beef was a little chewy, but was still very tasty dipped in the sauces. The bacon and the chicken; both a ten out of ten! Some people like to sandwich their beef and bacon between two pieces of lettuce before eating. A plate stacked with freshly washed crisp lettuce was provided for this purpose. I would have liked to make a salad instead :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QsuTPJf8bcI/Tb4JrV6lBgI/AAAAAAAAABE/7GBjaDFHW_k/s1600/IMAG0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-QsuTPJf8bcI/Tb4JrV6lBgI/AAAAAAAAABE/7GBjaDFHW_k/s320/IMAG0060.jpg" width="320" /></a></div><br />
Overall, I would recommend this restaurant to someone who enjoys trying new food or to anyone who loves Korean BBQ.Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-84959651257393558832011-04-25T17:35:00.000-07:002011-04-25T17:35:16.462-07:00Versus Laser Hair Removal Review<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I have just completed my second laser hair removal session on my lower legs. All I can say is WOW! I am so impressed with this place that I will never go back to shaving or waxing again! After just two sessions, I have significantly less hair growing back and may only need one more session before my hair stops growing completely.</span><br />
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<span style="font-family: Arial;">First of all, what makes this place better than the others is their laser hair removal machine. The Soprano XL is a powerful system that works well on fair to tanned (olive) skin with dark thick hair. The laser is passed very quickly up and down the leg and I didn't feel any pain. The red light laser destroys the cells responsible for hair growth and after about a week you will notice your hair falling out! This is the best part :)</span><br />
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<span style="font-family: Arial;">Victoria, the laser technician, is so friendly and answered all of my questions. She is very gentle and I felt like I was getting my legs massaged. It only took 15-20 minutes for both legs. Here is a picture of Victoria in action.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FhbAvvxJxvw/TbYRml85P1I/AAAAAAAAAA8/ZKeEDth9SLI/s1600/victoria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://4.bp.blogspot.com/-FhbAvvxJxvw/TbYRml85P1I/AAAAAAAAAA8/ZKeEDth9SLI/s320/victoria.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">Laser hair removal is nearly permanent. You will get much better results and have a pain-free experience compared to barbaric methods of hair removal such as waxing and threading. I can't wait to complete my next session and I am looking forward to having a hair-free summer!</span>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0tag:blogger.com,1999:blog-7105861312997380789.post-67732196620607205402011-04-23T20:22:00.000-07:002011-04-23T20:22:20.524-07:00What's On My Mind<div style="font-family: Verdana,sans-serif;">Welcome to my blog! Since my blog doesn't have a particular theme and I'm new at the blog thing, I will just blog about whatever I'm thinking about. This weekend is Easter :) </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Here is a picture of the Italian Easter bread that I made with my Nonna (grandmother) using her special recipe. The breads are made to look like little dolls with a cross.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kgADbJVzDJ0/TbOVM2InWEI/AAAAAAAAAAw/oFNwr4US8go/s1600/easter+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-kgADbJVzDJ0/TbOVM2InWEI/AAAAAAAAAAw/oFNwr4US8go/s320/easter+bread.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BBm3tQLS5R8/TbOVXnQTQpI/AAAAAAAAAA0/_mZcG39Wyf4/s1600/eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="font-family: Verdana,sans-serif;">I also decorated a Ukrainian egg with my friend. These are some of the eggs she's made.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BBm3tQLS5R8/TbOVXnQTQpI/AAAAAAAAAA0/_mZcG39Wyf4/s1600/eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-BBm3tQLS5R8/TbOVXnQTQpI/AAAAAAAAAA0/_mZcG39Wyf4/s320/eggs.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Gvmu1k0wYvw/TbOVbQVXHII/AAAAAAAAAA4/dtDtRYUvEag/s1600/my+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">We used wax to make our designs and dipped our eggs in different colours. Here is my fish egg...</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Gvmu1k0wYvw/TbOVbQVXHII/AAAAAAAAAA4/dtDtRYUvEag/s1600/my+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Gvmu1k0wYvw/TbOVbQVXHII/AAAAAAAAAA4/dtDtRYUvEag/s320/my+egg.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Happy Easter to everyone :)</div>Brihttp://www.blogger.com/profile/02270413856434861825noreply@blogger.com0