3/52
This City now doth, like a garment, wear
The beauty of the morning; silent, bare,
Ships, towers, domes, theatres and temples lie
Open unto the fields, and to the sky;
All bright and glittering in the smokeless air.
~William Wordsworth
3/52
This City now doth, like a garment, wear
The beauty of the morning; silent, bare,
Ships, towers, domes, theatres and temples lie
Open unto the fields, and to the sky;
All bright and glittering in the smokeless air.
~William Wordsworth
Hmmm, what do I do with those mostly empty bags of tortilla chips left over from the big game(s) last weekend?
Tortilla Crusted Swai
1 cup Flour
2 Eggs
4 cups crushed Tortilla Chips
4 Swai fillets, or other firm white fish
Salt & Pepper
1 tablespoon Olive Oil
1 teaspoon Chili Powder
1 teaspoon Cumin
Cilantro & Lime, for garnish
Preheat oven to 400 degrees.
Place the flour, eggs and crushed tortilla chips into three separate dishes.
Pat dry your fish fillets and coat the fish in the flour then shake most of it off so you have a very thin coating.
Next, dip the fish into the egg, again shake most of the egg off.
Finally, coat the fish in the tortilla crumbs. Continue with the rest of the fish.
Lay your coated fish fillets onto a greased sheet pan. Sprinkle with salt and pepper, chili powder and cumin and olive oil.
Place in the oven for 25 minutes, or until the fish feels firm to the touch.
Serve with cilantro and lime wedges for spritzing over the fish.
Hi Everyone!
I have something special to show you….
Click for preview.
I’m pretty proud of it, and I’m giving away three copies!
Just leave a comment below this post and I’ll pick the winners at random next week. Contest is closed. Congrats to Norman and Gretchen! Happy Cooking!
Thanks so much for being the best subscribers on the internet!
It’s Kellen’s birthday! We all know what this means….
Flourless Chocolate Birthday Cake
Preheat oven to 350 degrees.
Grease and line the bottom of a 9 inch springform cake pan and set aside.
9oz. Dark Chocolate
1/2 cup Butter (room temp)
2 whole Eggs
4 Eggs (separated)
1/2 cup Sugar
2 tablespoons Coffee or Orange Liquor (optional)
Unsweetened Cocoa Powder (for dusting)
Chop the dark chocolate and place into a microwave safe bowl, add the butter. Heat in the microwave for 1 minute. Stir the mixture and place it back in for 30 seconds or until the butter and chocolate are just melted. Whisk the mixture to combine and set aside to cool slightly.
Separate the 4 eggs into two large bowls. Set aside the egg whites.
Into the bowl with the egg yolks add the two remaining whole eggs and the sugar. Using a hand or electric mixer whisk the eggs and sugar until well combined.
Check the chocolate mixture, it should be cooler now. Warm, but not super hot (think baby’s bottle temp). Test with your (clean) finger.
If it’s still too hot let it cool for a few more minutes before slowly whisking it into the egg and sugar mixture.
Add the liquor; stir well to combine.
Making sure you’re using a clean whisk or electric mixer attachment, whisk the egg whites until they are fluffy and firm.
The eggs whites won’t fluff if there is even a speck of fat on the beaters.
Take half the egg whites and stir them into the chocolate batter. This will help lighten the batter and make it easier to fold in the rest.
Gently fold the rest of the egg whites into the batter trying not to deflate the egg whites.
This takes some patience. Just…meditate or something.
Pour the batter into your prepared cake pan and place into the oven. Bake for 30-40 minutes.
At the 30 minute mark give the cake pan a little shake, if it’s still a bit liquid in the center, bake for 10 more minutes.
Remove from the oven and allow the cake to cool completely before removing the outer ring.
The cake will have fallen and cracked while cooling, this means you’ve done it right! It’s rich and fudgey inside!
Dust with unsweetened cocoa powder or fill the cratered top with whipped cream.
Birthday dude is gonna be stoked!
P.S. Here’s a picture for lining the cake pan.
2/52
What a severe yet master artist old Winter is…. No longer the canvas and the pigments, but the marble and the chisel. ~John Burroughs, “The Snow-Walkers,” 1866
This really is an all occasion dish. I’ve served it in the morning and for brunch, it’s also great on potato pancakes as a little nibble with drinks.
Smoked Salmon Spread
8oz. Cream Cheese (room temp)
1/2 cup Sour Cream
8oz Smoked Salmon (Lox style)
2 tablespoons Fresh Dill
1 or 2 tablespoons Prepared Horseradish
1 tablespoon Capers
1 teaspoon Smoked Paprika
2 tablespoons Lemon Juice
2 teaspoons Lemon Zest
2 Green Onions
Place all ingredients in a food processor and mix until well combined.
I love recipes that require you to do no more than to dump everything into a bowl and hit the go button!
Brrrrr! I’m keeping warm while I fantasize about a tropical beach! The Ghost Whisperer? So warm and light, perfect for layering!
Hi There! I thought for this year I’d like to share new photo(s) I’ve taken on Fridays. The past couple of years I’ve been painting a lot but, I need to exercise my photog muscles more.
1/51
When Gav comes home from school he usually drops his stuff, has a peek into the fridge, then comes into my office to say hi. It’s one of those school year rituals I miss when summertime comes. Here he’s explaining to me which “emoji” app would be right for me.
Trips to my Grandparents for school vacations and holidays were highlighted by a visit (only if we were good!) to The Gingerbread Village.
The place is classic 70’s Mom & Pop, from the dark red Naugahyde booths to the 50 States plate collection that sit in pride of place on the plate rail near the top of the walls.
In my memory the slices of ginger cake must have been the size of a shoe box. Hot and sticky, and dripping with artfully swirled soft serve.
There’s a danger in trying to recreate your childhood, but I think I’ve done a pretty good job with this cake at least.
Old Fashioned Ginger Cake
10 tablespoons Butter
2/3 cup Dark Corn Syrup
2/3 cup Molasses
1/2 cup Dark Brown Sugar
2 teaspoons finely grated Fresh Ginger
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1 teaspoon Baking Soda dissolved in 2 tablespoons Warm Water
1 cup Whole Milk
2 Eggs
2 cups + 2 tablespoons Flour
Preheat oven to 350 degrees.
In a large saucepan add the butter, corn syrup, molasses, dark brown sugar, fresh ginger, grated ginger, cinnamon and cloves. Turn the heat to low and melt all these ingredients together, stirring occasionally. Take pan off the heat and allow to cool slightly.
Add the eggs to the milk and whisk to combine. Whisk the egg mixture and the baking soda/water mixture into the sauce pan with the butter/sugar mixture.
Measure the flour into a large bowl. Add the mixture in the sauce pan to the flour and whisk to combine.
Grease and flour a 8 x 11 cake pan and pour in the cake batter. Bake for 40-50 minutes.
Cool before slicing and serve with whipped cream or ice cream. If you’d like to serve it hot, microwave for 15 seconds on high.
Kathleen Rear 