tag:blogger.com,1999:blog-73728708342523400462024-03-14T00:04:03.922-04:00Anxiety and CoffeeTwo things I don't get up in morning without. These are details about my little ways of coping.Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-7372870834252340046.post-34934848956852689232013-01-23T14:00:00.000-05:002013-01-23T14:00:05.583-05:00Citrus Blueberry Green Smoothie<div class="separator" style="clear: both; text-align: center;">
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I have no time. Yet I also probably have bronchitis, so I better start making some time.<br />
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The fast paced nature of college has led my eating habits down a very bad path.</div>
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I've been trying to combat this. I cook, I try to eat healthy.</div>
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But, pizza always seems to be hovering over me like a dark cloud. Not that there is anything wrong with pizza. I love pizza.</div>
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But I feel like everyone in college needs Cookie Monster to drop by and remind them that pizza is a sometimes food.</div>
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Maybe that's the solution.</div>
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All of this thinking about nutrition and my new Christmas blender has gotten me looking into green smoothies.</div>
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"Try a green smoothie!" the internet exclaims. "You can't taste the spinach!"</div>
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So, I places some of the frozen spinach we had in the freezer in the microwave to steam it, then I let it cool.</div>
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After adding greek yogurt, berries, and a tangelo, I could still taste the spinach. So could Code Boyfriend. It kind of coated our tongues in a vegetable, dirt taste. </div>
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Needless to say, that was thrown out.</div>
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But I wanted to try again.</div>
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So, I tried celery. Hallelujah! </div>
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A vegetable I could mostly cover up in a smoothie. If you think about it, celery has an almost fruity taste anyways. </div>
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If you can get past the stringy texture. But my emersion blender made quick work of that! </div>
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So here it is, a "green" smoothie that I can actually drink. I hope you can to.</div>
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No offense to anyone who likes spinach in their smoothies. I'm trying again with fresh, baby spinach Wish me luck.</div>
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<span style="font-size: large;">Citrus Blueberry "Green" Smoothie</span></div>
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<ul>
<li>2 Small Stalks of Celery</li>
<li>3/4 of a Cup of Frozen Blueberries</li>
<li>1/2 of a Cup of Vanilla Greek Yogurt (Mine is non-fat, but go with what you feel)</li>
<li>1 Whole Tangelo, minus the skin and seeds</li>
<li>4 Ice Cubes, not necessary, but nice for the texture</li>
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Combine all ingredients in your blender carafe, mine is just a large cup.</div>
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I have no idea why neither the yogurt nor the ice is in this picture... Derp.</div>
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Blend until smooth and pour into a pretty glass. I felt fancy so I made myself a heart garnish out of the tangelo peel. </div>
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Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com1tag:blogger.com,1999:blog-7372870834252340046.post-55294687922166829162013-01-21T14:00:00.000-05:002013-01-21T14:00:02.094-05:00DIY Vanilla ExtractThank you Code Boyfriend for taking my very large hint and getting me vanilla beans for Christmas.<br />
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I've been dying to try to make my own vanilla extract, but vanilla beans are just so darn expensive. On a college budget, it's very easy to say, "Oh this will cost less than buying tiny bottles of vanilla extract in the long run". </div>
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But then 1 vanilla bean at Wegman's is 9 dollars.</div>
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"They're cheaper online," the internet screamed at me. But they were never cheap enough for me to take the plunge on my own accord. </div>
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So, imagine my excitement when I unwrapped a package of 5 Madagascar vanilla beans from Code Boyfriend.</div>
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After much internet searching, I couldn't decide whether I wanted to use borbon or vodka to extract the delicious perfume from the beans.</div>
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So I split the difference and made both. 1 mason jar each.</div>
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Once I start baking with them, I'll let you know if I can tell any difference at all.</div>
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<ul>
<li>2 - 1 pint mason jars</li>
<li>5 Vanilla Beans</li>
<li>1 and a 1/2 cups of vodka and bourbon</li>
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Split all of the vanilla beans down the middle and in half, and divide them up evenly into both sterile mason jars. I pulled my directly from a very hot dish washer. Trust me, you don't want contaminated vanilla.</div>
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Pour in enough of your chosen alcohol to cover the beans. Since I cut mine in half, this ended up being around 1 and a half cups of each type of booze. </div>
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Store in a cool, dark place, shaking daily to distribute the vanilla. </div>
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The internet tells me they will be ready in 5 weeks. I'll post a follow up picture then!</div>
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Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com1tag:blogger.com,1999:blog-7372870834252340046.post-17684037683047104092013-01-18T11:29:00.001-05:002013-01-18T11:29:57.086-05:00Loaded Potato PancakesI was scrolling through pinterest when I was struck by a fantastic idea.<br />
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You know all those hash brown recipes? Why don't they have bacon in them??? What if you loaded hashbrowns like you load baked potatoes?<br />
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I know, I know, stroke of pure genesis. I haven't really been this inspired by food in a while.<br />
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School kind of kicks the inspiration right out of you.<br />
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School is really hard, you know? Senior-itis is an strange thing, but I think mine stems from no longer feeling like I belong on this campus. Now I just feel as if I am waiting for my life to start.<br />
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I think college is a time to figure out who you are, but I'm still trying to figure out what to do here once you find out.<br />
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I'm a knitting, a baker, and a scientist who loves Basset Hounds, mexican food, and nights in with Code Boyfriend. So what am I waiting for?<br />
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While I ponder that question, here is a college recipe. Hopefully it will fit into the rest of my life too.<br />
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<span style="font-size: large;">Loaded Potato Pancakes</span><br />
Feeds 3 hungry college students<br />
<ul>
<li>2 Cups of Frozen Hash Browns</li>
<li>1 Cup of Cheddar Cheese</li>
<li>1 Cup of Sour Cream</li>
<li>2 Eggs</li>
<li>4 Strips of Bacon, Crumbled</li>
<li>Salt and pepper to taste</li>
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Mix the hashbrowns, cheese, eggs, and sour cream in a bowl. Salt and pepper.<br />
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Cook bacon crispy, and crumble into the potato mixture. (No idea why this looks like egg salad)<br />
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Heat a nonstick skillet over medium heat and form a nice large "pancake" on the bottom of your pan.<br />
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Cook over medium heat for about 4 minutes until the underside is golden brown and delicious. Flip, and repeat.<br />
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Due to running late to knitting club, and the speed at which these potato pancakes were devoured, I didn't get a pretty plate picture. Sorry about that.<br />
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I do highly recommend putting chives in this dish. I would have but Code Boyfriend doesn't eat onion. They would taste exactly like a loaded baked potato if you did.<br />
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Roommate informed me that if I made these every night, she would be a happy camper. Great reviews over all, you should try this recipe.Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-78221704003508440552013-01-13T15:05:00.000-05:002013-01-13T15:05:39.908-05:00Cran-Blueberry Citrus SmoothieWhat are you doing to me, Rochester??<br />
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Isn't it hard enough to stay focused on studying for my Biochem exam tomorrow in the dead of winter? Now you have to go and dangle spring in front of my face?<br />
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If you haven't been paying attention, today the weather in Rochester, NY was supposed to hit 68 degrees.<br />
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The past few weeks it's barely been above freezing and I've been bundled up to my eyebrows with a down coat and flannel lined pants.<br />
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For no reason at all, today the temperature skyrocketed, and this was the beautiful spring view out my back window.<br />
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<span id="goog_461076041"></span><span id="goog_461076042"></span>January 13th... are you freaking kidding me?<br />
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In response to everything I've come to understand about the unforgiving, unyielding East coast winters being thrown out the window, I decided to take a little siesta from my homework and celebrate by using my new blender.<br />
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And something wonderful happened. A nutritious, thick, fruit smoothie from only things that were lying around my house.<br />
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I will say that Code Boyfriend thought the mixture of the cranberry and the citrus juice made the smoothie a little to tart for him, but I thought it was extremely balanced with the creaminess of the yogurt. If you would like a more mellow flavor, substitute apple juice for the cranberry.</div>
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<span style="font-size: large;">Cran-Blueberry Citrus Smoothie</span><br />
Makes 1 serving<br />
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<li>1 - 6 oz container of Greek Yogurt - I used Wegman's Vanilla</li>
<li>1/2 Cup of Frozen Blueberries</li>
<li>The Juice from 1 Tangelo, you can easily substitute lemon, lime, orange, grapefruit, or any other citrus you have, but I had tangelos that were about to go bad.</li>
<li>1/4 Cup of Real Cranberry Juice</li>
<li>4 Ice Cubes</li>
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Layer all of your ingredients into a large cup, or in a blender.</div>
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I got an awesome new Cuisinart emersion blender for Christmas This is the cup that comes with that because I have no other glasses wide enough to fit the mouth of the blender.</div>
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Blend until everything is homogenous, which took me about 45 seconds. (Please notice how my blueberry smoothie matches my epic purple blender)</div>
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Pour into a fancy cocktail glass, and garnish with a slice of whatever citrus fruit gave its life for your smoothie.</div>
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I felt the need to add a bendy straw. Your mileage may very, but what is a smoothie without a bendy straw? </div>
Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-5607767577767118162013-01-12T13:28:00.001-05:002013-01-12T13:28:50.241-05:00Buttermilk WafflesSaturday mornings are usually pretty sleepy around here.<br />
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Sleep late, eat breakfast at the table like humans, and drink coffee slowly out of a real cup and not a travel mug.<br />
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This is in stark contrast from school mornings, where I inhale a bowl of oatmeal while packing my backpack and drink coffee while driving to school.<br />
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So after a late night of Settler's of Catan and alcohol, everyone slept in. Once I got up, I got this idea in my head that I wanted to make waffles.<br />
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I had some leftover buttermilk from trying to make Buffalo Cauliflower... that recipe needs a little more tweaking before I share it.<br />
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So buttermilk waffles it is!<br />
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<span style="font-size: large;">Buttermilk Waffles</span><br />
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Adapted from <a href="http://smittenkitchen.com/blog/2007/03/again-with-the-pining/">Smitten Kitchen</a><br />
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<li>2 Cups of Flour</li>
<li>1/4 Teaspoon Salt</li>
<li>1 and 1/2 Teaspoon Baking Soda</li>
<li>2 Tablespoons of Sugar</li>
<li>2 Cups of Buttermilk</li>
<li>4 Tablespoons of Butter, melted</li>
<li>2 Eggs, separated</li>
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Combine flour, salt, baking soda, and sugar in a large bowl.</div>
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Combine buttermilk, melted butter, and egg yolks.</div>
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Gently combine the wet and dry ingredients, stirring until just combined.</div>
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In a separate clean bowl, whip the egg whites into soft peaks. This means that when you remover the beater or whisk and turn it upside down, a small mound will flop over the top.</div>
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Softly fold the whipped egg whites into the batter.</div>
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Pour 1/4 to 1/2 a cup of batter, depending on the size of the iron, into a preheated waffle iron. Make sure to remember to oil the waffle iron! I use Pam for this.</div>
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Cook for 3-7 minutes, depending on how hot your waffle iron gets. I usually need to be closer to 7 minutes, with my Oster Waffle Iron. </div>
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It's not fancy, but it makes decent waffles.</div>
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I always move finished waffles directly onto the rack in a warm over so they stay crispy as I finish the rest of the waffles.</div>
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My first batch of waffles in this iron was a yeasted recipe, which were awesome, but these cook way faster and don't have to sit out over night like the yeast recipes do.</div>
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This is a solid, no prep, waffle recipe.</div>
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Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-43071075841022117972013-01-07T15:38:00.001-05:002013-01-18T23:01:37.031-05:00Carrot Cake CookiesMerry Christmas and Happy New Year!<br />
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I had a very nice Christmas break. Two weeks was not quite long enough to recharge my school batteries, but it was nice to remember what sleep feels like.<br />
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It's back to the college grind today, but it's very unsettling to think that I only have 5 months left.<br />
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Code Boyfriend and I have huge plans for after graduation, but more on that later.<br />
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Right now, I want to show you pictures from my awesome new camera (hooray for Christmas presents!), as well as the cookies I made for the Knitting Club e-board.<br />
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I got so busy before break that no one got any cookies! I had to fix that. So now, carrot cake cookies.<br />
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They're soft, and cake-y. Just like a carrot cake muffin. But only the top, which is everyone's favorite part anyways.<br />
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Doesn't that look good?<br />
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I'm so excited to dig in to them at the meeting tonight.<br />
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<br />
<span style="font-size: large;">Carrot Cake Cookies</span><br />
Adapted from <a href="http://www.landolakes.com/recipe/573/carrot-cake-cookies">LandOLakes</a><br />
<ul>
<li>1 Cup of Butter, softened</li>
<li>3/4 Cup of Brown Sugar</li>
<li>3/4 Cup of White Sugar</li>
<li>2 Eggs</li>
<li>2 and 1/2 Cups of Flour</li>
<li>1 Teaspoon Baking Soda</li>
<li>2 Teaspoons of Ground Cinnamon</li>
<li>1/2 Teaspoon Salt</li>
<li>2 Cups of Shredded Carrots (About 4 Carrots)</li>
</ul>
Cream together butter and both sugars until fluffy.<br />
Slowly beat in both eggs.<br />
Beat in flour, baking soda, salt, and cinnamon.<br />
Finally, gently mix in carrots. <br />
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Place about 2 tablespoons of dough about 2 inches on a baking sheet, lined with parchment or a silicon baking mat. (Please note my awesome new silicon baking mats!)<br />
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Bake at 350 degrees for 12 minutes. They won't stay soft if you overcook them. And who wants crunchy carrot cake??<br />
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Frost with cream cheese frosting and enjoy!Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-67751679117460192592012-12-22T13:18:00.000-05:002013-01-18T23:01:57.322-05:00The Most Moist Chocolate Cake3 years ago, when Code Boyfriend's birthday was coming up, I asked him what kind of cake he wanted.<br />
<br />
He said he wanted an extremely moist, dense, chocolate cake.<br />
<br />
So, I scoured the internet for the most moist chocolate cake and I think I've found it. After making it once, I have never felt the need to look for another chocolate cake.<br />
<br />
I've made this recipe at least 6 times, including as Code Boyfriend's birthday cake three years running. He never wants anything else.<br />
<br />
I will give you fair warning. Frosting this cake will make you want to cry. Making the cake so moist makes it nearly impossible to frost without getting crumbs in the frosting.<br />
<br />
You'll scream, you'll cry, and then... you'll taste it. And all that hatred will go away. <br />
<br />
I think this cake would be great frosted with whipped cream, allowing the chocolate flavor to stand for itself. Code Boyfriend has a very strong attachment to vanilla butter cream.<br />
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If you are going to frost with butter cream, make sure it's very soft butter cream. Mine was very stiff and it wouldn't go on nicely. After 45 minutes of struggling with it, I swore I'd use whipped cream next year.<br />
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Adapted from <a href="http://triciaskitchen.blogspot.com/2009/06/seriously-moist-chocolate-cake.html">Tricia's Kitchen</a>. <br />
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<span style="font-size: large;">The <span style="font-size: large;">Worl<span style="font-size: large;">d's Most <span style="font-size: large;">Moist Chocolate Cake</span></span></span></span><br />
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<ul>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">2 Cu<span style="font-size: small;">ps of Sugar</span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">1 Cup of <span style="font-size: small;">Vegeta<span style="font-size: small;">ble <span style="font-size: small;">Oil</span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 <span style="font-size: small;">Eggs</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 Cup of Milk </span> </span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 Cup of Hot Coffee</span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 Teaspoons of Vanilla Extract</span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3/4 of <span style="font-size: small;">a Cup of <span style="font-size: small;">Cocoa</span> Powder</span> </span> </span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">2 Cups of Flour</span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">2 Tablespoons of Corn Starch</span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">1 Teaspoon of Salt</span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">1 Teaspoon of Baking Po<span style="font-size: small;">wder</span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 Teaspoons of <span style="font-size: small;">Baking So<span style="font-size: small;">da</span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1<span style="font-size: small;">/2 Cup of Sour <span style="font-size: small;">Cream</span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">Comb<span style="font-size: small;">ine <span style="font-size: small;">sugar and oil in a mixer.<span style="font-size: small;"> <span style="font-size: small;">Add 2 eg<span style="font-size: small;">gs <span style="font-size: small;">slow<span style="font-size: small;">ly. Add milk<span style="font-size: small;">, coffee, and vanilla.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Combine<span style="font-size: small;"> flour, cocoa po<span style="font-size: small;">wder, corn starch, sal<span style="font-size: small;">t, <span style="font-size: small;">baking powder<span style="font-size: small;">, and baking soda in a separate bowl.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">S<span style="font-size: small;">lowly, <span style="font-size: small;">incorporate</span> the dry ingredients into the wet<span style="font-size: small;"> ones.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;">Mix in the sour crea<span style="font-size: small;">m. Make sure to do this completely, or you will have streaks of white in your <span style="font-size: small;">chocolate cake. </span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">This batter will be extremely <span style="font-size: small;">watery. <span style="font-size: small;">The first time I <span style="font-size: small;">ma<span style="font-size: small;">de this cake, I <span style="font-size: small;">thought it was never going to bake up. But it does.</span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">P<span style="font-size: small;">our into <span style="font-size: small;">2<span style="font-size: small;">-9 inch <span style="font-size: small;">rou<span style="font-size: small;">n<span style="font-size: small;">d cake pans lined with parchment paper.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Bake in a 3<span style="font-size: small;">25</span> degree oven for 40-50<span style="font-size: small;"> minutes, <span style="font-size: small;">or until a <span style="font-size: small;">toothpick comes ou<span style="font-size: small;">t c<span style="font-size: small;">l<span style="font-size: small;">ear.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="http://4.bp.blogspot.com/-dv1MoJVrjgM/UNX4lQ8_ooI/AAAAAAAAAjg/VCKu_NVs4_k/s1600/000_0694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-dv1MoJVrjgM/UNX4lQ8_ooI/AAAAAAAAAjg/VCKu_NVs4_k/s320/000_0694.JPG" width="240" /></a></div>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Seriously, try this cake! <span style="font-size: small;">Y<span style="font-size: small;">ou'll never go back<span style="font-size: small;">!</span></span></span> </span></span></span></span></span></span> </span></span></span></span></span></span> </span></span></span></span></span> </span></span></span>Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-46049325192106104622012-11-30T21:32:00.000-05:002012-11-30T21:32:08.022-05:0030 Day Blogging Challenge Wrap UpI did it!<br />
<br />
I blogged every day for 30 days!<br />
<br />
I shared some of my favorite recipes and got inspired to make plenty of new ones.<br />
<br />
I came up with a great idea for a craft for the Hooks and Needles sale table.<br />
<br />
I got to rant about the days that didn't go as I wanted. I learned that some days you don't have new content. Some days, life is just doesn't give you anything blog-worthy.<br />
<br />
I'm extremely glad I committed to Anxiety and Coffee for a full month. I learned a lot about photography, a subject that I didn't know I enjoyed. I'm looking forward to getting a better camera and posting better pictures on my new posting schedule.<br />
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I am going to try and post once a week from now on. A recipe or craft each time.<br />
<br />
But for now, Code Boyfriend and I are moving onto a new 30 day challenge.<br />
<br />
This time, in honor of the holiday's, it is an exercise challenge.<br />
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<br />
Jillian Michael's 30 Day Shred. Hopefully it will help Code Boyfriend and I from accumulating too much holiday weight.<br />
<br />We did cheat a tiny bit so we didn't have to work out on Christmas. We started our December 30 day challenge before November ended.<br />
<br />
We're on day 5 or 6 now.. not sure. But this work out is kicking our butts into shape. I'll keep you posted with how it goes.<br />
<br />
Right now, we've only done the first workout of the three in the shred, but it is really well designed.<br />
<br />
It works your entire body, but tries very hard to avoid injuries.<br />
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Wish me luck!Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-45097118436438507112012-11-30T21:08:00.000-05:002012-11-30T21:08:30.473-05:00Quick Buffalo Chicken WrapsThis is one of my favorite dinners to make when I am out of time.<br />
<br />
I also love to take this for lunch. I bake the buffalo chicken strips in the morning before I leave, then wrap them in aluminum foil. I take a small container of ranch and a tortilla.<br />
<br />
I put them all together at lunchtime.<br />
<br />
It's so wonderful and filling!<br />
<br />
<span style="font-size: large;">Buffalo Chicken Wrap</span><br />
<ul>
<li>5 Buffalo Chicken Nuggets, I use Wegmans, but I'm sure any buffalo strips will work.</li>
<li>2 Tablespoons of Ranch Dressing</li>
<li>2 Leaves of Romaine</li>
<li>1 Multi-grain Tortilla</li>
</ul>
Oven bake the buffalo chicken strips extra crispy.<br />
<br />
Wrap with all the fixin's in a large muti-grain tortilla.<br />
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I hope this helps you on a busy night!<br />Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-60165944927618799892012-11-30T00:48:00.003-05:002012-11-30T00:48:55.283-05:00Code Boyfriend is in the air to SeattleCode Boyfriend is still in the air to Seattle. I've lost my motivation to type.<br />
<br />
Tomorrow is the last day of the 30 day challenge, so I will be doing 2 posts. One last recipe for this challenge, and info on our new challenge.<br />
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I'll see you tomorrow. Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-41319781307378620112012-11-28T22:05:00.000-05:002012-11-28T22:05:15.120-05:00Bad DayWow... I bet you guys are getting sick of my ranting posts. Sorry about that...<br />
<br />
But we went out for dinner tonight. Because my day sucked.<br />
<br />
Classes went well, but I found out a member of my E-board was not returning for this quarter. <br />
<br />
It's the best thing for her, but it puts a little more on my plate than I'm comfortable with.<br />
<br />
Then I lost my wallet.<br />
<br />
It just fell out of my jacket pocket when I was walking to lunch. I spent 20 minutes retracing my steps from where I knew I had it to where I realized I didn't have it.<br />
<br />
No good. I called my bank and spent 10 minutes of my lunch break on the phone with them, cancelling that card and getting them to send me a new one.<br />
<br />Turns out a lovely professor in the College of Science had picked it up and was in his office for me to retrieve my wallet.<br />
<br />
Which is wonderful. I realize that I am extremely blessed that someone returned it to me with all of the contents still inside, but the amount of stress it caused me was not instantaneously taken away.<br />
<br />
I still have limited access to my funds until I recieve the new card from my bank... not the best situation to be in when I have to order books.<br />
<br />
Luckily, I have amazing parents who will let me order books with their credit cards until my mess gets straightened out.<br />
<br />
I get through my last lab of the day and come straight home. Worked out. Code Boyfriend and I have started a new 30 day challenge a couple days early in order to avoid having one over Christmas.<br />
<br />
But more on that later.<br />
<br />
I then got into a fight with a very good friend, and was told I was bad at running my club.<br />
<br />And no matter how bad today was, I will get out of bed and do it again tomorrow.<br /><br />Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-26563085840352100562012-11-27T23:18:00.000-05:002012-11-27T23:18:00.818-05:00First Day as a TAI TA'd my first lab today.<br />
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A teaching assistant for Tissue Culture. Not where most Bio related TA's start, but the only subject I've ever liked enough to want to spend more time with.<br />
<br />
With a full 4 hour lab behind me, I wanted to share what I learned.<br />
<br />
<b>1. They'd rather ask you than the professor.</b><br />
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I was really concerned I was going to seem like I didn't know what I was doing, or no one was going to want to talk to me. Neither happened.<br />
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It's hard to ask a professor a little question, that's what you're there for. Be sure to answer the silly little questions when you can.<br />
<br />
<b>2. You aren't the professor.</b><br />
<br />
In my case, a new professor was placed in charge of the lecture since I had taken the class the previous year. Along with the regime change came new lab notebook requirements, lab reports, and even some new experiments I've never done.<br />
<br />
It's not my job to know exactly how to do each experiment, that's the professor's. It's less important to know all the details. Just listen to what the professor says and try to answer the questions they have about that. And they will have plenty of questions about exactly what the professor said.<br />
<br />
<b>3. You remember more than you think you do.</b><br />
<br />
I took Tissue Culture a full year ago, and with the exception of a couple times at work over the summer, haven't touched the subject since. I was shocked at how much came rushing back to me as soon as I stepped into that lab. <br />
<br />
I remembered where everything was, how to use the inverted microscope, as well as the little tricks I had picked up in my class.<br />
<br />
<b>4. They are that much younger than you.</b><br />
<br />
Most students at my school take Tissue Culture as a sophomore. As a senior, I was afraid I wouldn't have the authority to lead anything, much less a lab setting. As it turns out, those two years make a difference. I stand out, even if it is just because I'm calmer than they are.<br />
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I hope these insights into my first day help someone else's TAing experience. Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-12353354645126798292012-11-26T22:22:00.001-05:002013-01-18T23:02:20.083-05:00Oven Baked TacosNo recipe today guys. I'm sorry, I took no pictures of dinner. It didn't look very pretty. Tasted good though.<br />
<br />
I do have a story that ends in a tip.<br />
<br />
When trying to make tacos, I discovered that we didn't have quite as much ground beef in the freezer as I thought we did.<br />
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I had to eat before the Hooks and Needles meeting, so I pressed on.<br />
<br />
I bulked out the ground taco meat with an equal amount of cooked rice. This worked so well! It added a lot to the final texture of the tacos, and really extended the ground beef.<br />
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Just be sure to season the whole mixture, not just the meat, or you will end up with some pretty bland tacos.<br />
<br />
My next tip is to always bake your tacos. No matter when kind of tacos you are having, combine the meat and cheese in the shell, I used both corn and flour tortillas, and put a full pan of them in the oven at 350 degrees for 10 minutes.<br />
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Not only does this let everyone sit down to eat at the same time instead of fighting over the taco filling, it completely melts the cheese and adds a nice crunch to the outside of the tortillas.<br />
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Give it a try the next time you make tacos... or run out of ground beef.Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-41374870495192687102012-11-25T19:30:00.000-05:002012-11-25T19:30:24.217-05:00Pesto Panini BreadWhen I go back to Colorado, one of the foods I look forward to is a Turkey Pesto Ciabatta sandwich from Mimi's Cafe.<br />
<br />
This time, I ordered pancakes when we went to Mimi's. Still good, but not the sandwich I was craving.<br />
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I also feel like having school start the Monday after Thanksgiving limits the amount of leftovers I can consume.<br />
<br />
So, turkey was on sale at Wegmans, and I picked up a nice little turkey breast.<br />
<br />
I wanted to recreate the Turkey Pesto Ciabatta, but did you know ciabatta has to rise overnight?<br />
<br />
I didn't. Not enough foresight for that to happen.<br />
<br />
So I switched to a panini idea. I wanted to make the bread.<br />
<br />
I couldn't find a recipe for bread to use in panini making. I was disappointed. <br />
<br />
The Pioneer Woman has never failed me, so I altered the recipe for <a href="http://thepioneerwoman.com/cooking/2009/05/the-bread-in-his-words/">Blooming Bread from her Pastor</a>.<br />
<br />
This bread ends up crispy and delicious, perfect for making into a panini.<br />
<br />
<span style="font-size: large;">Pesto Panini Bread </span><br />
<ul>
<li>4 Cups of All Purpose Flour</li>
<li>1 Teaspoon Active Dry Yeast</li>
<li>1 Stick of Butter, melted</li>
<li>1 Tablespoon of Pesto</li>
<li>2 Teaspoons of Salt</li>
<li>1 Cup of Lukewarm Water</li>
</ul>
Combine the warm water and yeast in the bowl of a stand mixer. Allow to sit for 5 minutes, activating the yeast.<br />
<br />
Add the rest of the indgredients and knead for 10 minutes. My mixer, Vera, didn't have any problems with this, but if yours starts to heat up, give it a rest for a few minutes or finish by hand.<br />
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<a href="http://1.bp.blogspot.com/-8kvyQUdyhRE/ULK20qMOc5I/AAAAAAAAAhs/eHBeR_ih8Is/s1600/000_0669.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-8kvyQUdyhRE/ULK20qMOc5I/AAAAAAAAAhs/eHBeR_ih8Is/s320/000_0669.JPG" width="320" /></a></div>
Move the dough to a large cast iron skillet and allow to rise for 1 hour. I placed mine on top of the oven I was using to roast a turkey.<br />
<br />
Once the dough has doubled in size, it can be moved into a 425 degree oven for 15 minutes, covered in aluminum foil, or with any oven-safe lid. We want to control the browning.<br />
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Remove the cover an allow to bake for another 15 minutes.<br />
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Cut the loaf into sixths and enjoy filling this with whatever strikes your fancy.<br />
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I filled this loaf with tomato, pesto, mayo, turkey and mozzarella cheese. They were amazing! <br />
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I pressed them in our little George Foreman grill. No panini maker necessary! 2 cast iron pans work just as well.<br />
<br />Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-78191356517823607252012-11-24T22:16:00.001-05:002012-11-24T22:16:19.198-05:00Simple Chicken Stir FryI don't know about you all, but I am still feeling full from Thanksgiving. <br />
<br />
Code Boyfriend and I have been trying to eat a little lighter since returning home from our vacation.<br />
<br />
So tonight, I made a very simple chicken stir fry with brown rice.<br />
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Nothing spectacular today. We didn't eat breakfast and grabbed a quick lunch at Wegmans before we did our shopping.<br />
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It is full of veggies and easy to switch up with whatever veggies you may have on hand.<br />
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<a href="http://3.bp.blogspot.com/-Kw_-j24nI8M/ULGNG68hSgI/AAAAAAAAAhk/cGUKnisyoU4/s1600/000_0663.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Kw_-j24nI8M/ULGNG68hSgI/AAAAAAAAAhk/cGUKnisyoU4/s320/000_0663.JPG" width="320" /></a></div>
<span style="font-size: large;">Chicken Stir Fry</span><br />
<br />
<ul>
<li>1 Chicken Breast, cut into strips</li>
<li>1 Clove of Garlic </li>
<li>1 Cup of Frozen Vegetable, I used Broccoli, Cauliflower and Carrots</li>
<li>3 Tablespoons of Teriyaki Sauce -- The Wegman's Teriyaki sauce is very good</li>
<li>Olive Oil for the pan</li>
<li>2 Tablespoons of Corn Starch</li>
</ul>
Coat the strips of chicken with the corn starch and place in a hot pan with enough olive oil in the bottom to prevent sticking. I used a non-stick pan, so I only needed a tablespoon or so.<br />
<br />
Allow the chicken strips to brown on one side, almost cooking all the way through undisturbed. This took my chicken about 5 minutes. I used this time to make instant brown rice.<br />
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After the chicken is mostly cooked, add the garlic, frozen veggies, and teriyaki sauce.<br />
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Allow the frozen vegetables to cook, about 7 minutes.<br />
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Serve over rice, noodles, or whatever strikes your fancy. I do like to serve with rooster sauce. I like the kick.Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-54218633722960576502012-11-23T23:43:00.002-05:002012-11-23T23:43:41.162-05:00Ketchup Cup MagicI'm back in Rochester.<br />
<br />
Both flights were really bumpy, bothering both my anxiety and my motion sickness. Blech. Not fun at all.<br />
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I do have a weird home remedy for motion sickness that works for me almost every time. <br />
<br />
French fries.<br />
<br />
Non-traditional, I know. But I've chewed ginger candy, drank ginger ale, worn pressure point bracelets, and taken over the counter drugs and nothing has done as much for my motion sickness as plain old french fries.<br />
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Every time I get a little queasy in the air or in a car, Code Boyfriend runs off to find the closest place that sells french fries.<br />
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I don't know if it's a comfort thing, or the starch. I really don't care. At that point, I've gone a horrible shade of green and all I really care about is trying to feel better as soon as possible.<br />
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Now, the title of this post promises magic and for me, this may be as close as it gets.<br />
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I'm a ketchup girl. I really think french fries are very sad without their friend ketchup. I had run out at a fast food place a couple weeks ago, and Code Boyfriend got up to go get me yet another obviously too small cardboard container full of ketchup.<br />
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But when he came back, he had done something amazing.<br />
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<br />
Apparently this is one of those life hacks I never learned. The little ketchup cups are made to expand. You can pop apart the cardboard creases to make more room for ketchup. This makes way more sense for actually dipping french fries in as well.<br />
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I hope I made your ketchup consumption a little easier.<br />
<br />
I also hope that I wasn't the only one who didn't know this.Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-71794204227113222112012-11-23T01:41:00.001-05:002012-11-23T01:41:08.956-05:00Blueberry Pull Apart BreadHappy Thanksgiving everyone!<br />
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<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-VaFXT3gCcu4/UK8ZinNAFYI/AAAAAAAAAgo/cM7U5GtdGR8/s1600/000_0650.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-VaFXT3gCcu4/UK8ZinNAFYI/AAAAAAAAAgo/cM7U5GtdGR8/s320/000_0650.JPG" width="320" /></a> </div>
<br />
I feel like the meals around Thanksgiving dinner always get ignored. No one has ham on Thanksgiving eve like Christmas eve. Nor are there Pinterest boards filled with ideas for Thanksgiving breakfasts.<br />
<br />
So here is an idea.<br />
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<a href="http://3.bp.blogspot.com/-MXOvJh4exUc/UK8ZfQi8pxI/AAAAAAAAAgg/9b8jgYZhCsE/s1600/000_0648.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-MXOvJh4exUc/UK8ZfQi8pxI/AAAAAAAAAgg/9b8jgYZhCsE/s320/000_0648.JPG" width="320" /></a></div>
It worked out great today. It finished just as my mom finished prepping the turkey to go in the oven.<br />
<br />
I also made the dough the night before. I should have also filled and stacked the bread before I went to bed and let it do it's final rise in the fridge overnight.<br />
<br />
If you do it that way, all it takes is 30 minutes to have a delicious warm breakfast. <br />
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I used the <a href="http://thepioneerwoman.com/cooking/2012/11/pull-apart-bread/">Pioneer Woman's Pull Apart Bread</a> recipe for the dough, then made a blueberry filling.<br />
<br />
The one thing I learned today is that blueberries roll... Go figure.<br />
<br />
Anyways, I highly recommend mashing the blueberries into the sugar before spreading the filling on to your dough, or cheating by cutting all of the squares and putting the filling in between one by one.<br />
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Trust me, round sugar covered blueberries were flying everywhere this morning.<br />
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<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-N8EyhO_QlRs/UK8ZQcEcUtI/AAAAAAAAAf4/iJ26kZriOwk/s1600/000_0641.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-N8EyhO_QlRs/UK8ZQcEcUtI/AAAAAAAAAf4/iJ26kZriOwk/s320/000_0641.JPG" width="320" /></a> </div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Blueberry Filling for Pull Apart Bread</span><br />
<ul>
<li>1/2 Cup of Sugar</li>
<li>1 and a 1/2 Cups of Frozen Blueberries</li>
<li>1 Teaspoon Vanilla</li>
<li>1 Teaspoon Orange Juice, optional</li>
</ul>
Mix all of these in a bowl and allow to meld for about 5 minutes before smearing on your dough that has been covered in butter.<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-IRu4Ylw8Juk/UK8ZJO_rJNI/AAAAAAAAAfo/oCbf6akl0e0/s1600/000_0638.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-IRu4Ylw8Juk/UK8ZJO_rJNI/AAAAAAAAAfo/oCbf6akl0e0/s320/000_0638.JPG" width="320" /></a></div>
<br />
For the rest of the bread, I followed the Pioneer Woman's instructions exactly.<br />
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<a href="http://4.bp.blogspot.com/-cVXutsv1Q70/UK8ZZWOV93I/AAAAAAAAAgQ/ubqlbxYeDeM/s1600/000_0645.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cVXutsv1Q70/UK8ZZWOV93I/AAAAAAAAAgQ/ubqlbxYeDeM/s320/000_0645.JPG" width="320" /></a></div>
Be warned, this made a lot of dough. I had to break out 2 mini loaf pans after I filled a large one. <br />
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I hope you enjoy the bread!<br />
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Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-65731958689600729962012-11-21T21:53:00.002-05:002012-11-21T21:53:55.656-05:00Granola Waffles<div class="separator" style="clear: both; text-align: center;">
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When I called home right before Code Boyfriend and I left for Colorado, I got one request. Make enough waffles to fill the freezer until I come back for Christmas.<br />
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My mom's favorite are my Granola Waffles. They turned out great. It would have stopped here, but my sister has a nut allergy. I'm sure you can make these waffles with nut-free granola, but I didn't have any. Nor did I feel like making any.<br />
<br />
So, I also tried to make my sister Apple Cinnamon Waffles. Those worked out less well. Still edible, but every time I opened the waffle maker, the browned top of the waffle pulled away from the meat of the waffle... They taste good, but look less good.<br />
<br />
I'm going to work on that recipe over Christmas break, I'll get back to you with Apple Cinnamon Waffles.<br />
<br />
For right now, all I have to share is the Granola Waffle recipe.<br />
<br />
<span style="font-size: large;">Granola Waffles</span><br />
<ul>
<li>1 and 1/4 Cups of All Purpose Flour</li>
<li>1 Cup of Granola </li>
<li>1/8 Teaspoon Salt</li>
<li>3 Teaspoons Baking Powder</li>
<li> 1 Teaspoon Cinnamon</li>
<li>3 Tablespoons Brown Sugar</li>
<li>1 and 1/2 Cups of Milk</li>
<li>2 Eggs</li>
<li>6 Tablespoons of Butter, melted</li>
<li>1/2 Teaspoon Vanilla</li>
</ul>
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-Dn5rpKnQrc8/UK2SmV6Z8EI/AAAAAAAAAe0/vqOhHFpuK6A/s1600/000_0629.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Dn5rpKnQrc8/UK2SmV6Z8EI/AAAAAAAAAe0/vqOhHFpuK6A/s320/000_0629.JPG" width="320" /></a></div>
Combine flour, granola, salt, baking powder, cinnamon and brown sugar in a large bowl.<br />
<br />
In a small bowl, combine milk, eggs, butter, and vanilla.<br />
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Combine the wet and dry ingredients until just combined. <br />
<br />
Pour about 1/4 a cup of batter into each of the squares of a waffle iron and cook as directed by the waffle iron.<br />
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I used the Cuisinart Griddler Waffle Iron plates and they took about 8 minutes at 350 degrees.<br />
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If you place them on a baking sheet on some paper towels in the freezer, and then place in a plastic baggie in your freezer, they will reheat just like frozen waffles. So much better though! <br />
<br />Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-72339892336460088122012-11-20T22:23:00.001-05:002012-11-20T22:23:54.715-05:00My new Celestial Seasonings Teas<span style="font-size: large;"><span style="font-size: small;">Today was exha<span style="font-size: small;">usting. I got a haircut<span style="font-size: small;"> and <span style="font-size: small;">we picked up S<span style="font-size: small;">ettler<span style="font-size: small;">s of Catan<span style="font-size: small;">.. all fun things. But this lack of o<span style="font-size: small;">xyge<span style="font-size: small;">n <span style="font-size: small;">just <span style="font-size: small;">tires me out.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
As promised, here is a review of the 3 teas Code Boyfriend and I liked so much we brought home from the Celestial Seasonings factory tour.<br />
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<span style="font-size: large;">Tropical Fruit Cool Brew Iced Tea</span><br />
<h1>
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">This is<span style="font-size: small;">, clearly, <span style="font-size: small;">from their cool brew <span style="font-size: small;">line.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></h1>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">While I am not a huge fan of any of the other teas in this line, I fe<span style="font-size: small;">ll in love with this tea. <span style="font-size: small;">It <span style="font-size: small;">t<span style="font-size: small;">asted like exactly what I wanted to <span style="font-size: small;">drink on a hot summer's day. It <span style="font-size: small;">was vag<span style="font-size: small;">uely <span style="font-size: small;">reminiscent</span> of fruit punch, wi<span style="font-size: small;">thout the sickly sweetness. It was fruity and sweet, w<span style="font-size: small;"><span style="font-size: small;">hile packing a <span style="font-size: small;">big punch of f</span></span>lavor, which is sometime<span style="font-size: small;">s lacking<span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>f<span style="font-size: small;">rom their fruit teas.</span></div>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I couldn't leave without this t<span style="font-size: small;">ea<span style="font-size: small;"> and brought home a big box of it. I <span style="font-size: small;">recommend</span> it for anyone fo<span style="font-size: small;">nd of zin<span style="font-size: small;">gers, or who are like Code Boyfriend and fin<span style="font-size: small;">d many <span style="font-size: small;">teas to taste like nothing at all. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;">Cranberry Apple Zinger</span></div>
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This tea is amazing cold, which is how I tried it at the tasting. I am so excited to try it hot.</div>
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Look at that deep, red color. It tasted like cran-apple juice, which is always a good thing in my book. It was also very refreshing, like the entire zinger line.<br />
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I loved this tea, but Code Boyfriend was not a huge fan. The flavor just isn't strong enough for him.<br />
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<span style="font-size: large;">Sleepytime Kids - Goodnight Grape</span><br />
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I'm not going to lie, as I poured this tea into my cup, I was expecting it to taste like cold medicine.<br />
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It was shockingly true to it's name. It tastes like Sleepytime with a hint of grape. Fruity, with all of the same Sleepytime calming powers. It is also very sweet. I drank mine without any sweetener and had to go back and make sure there was no sugar in it!<br />
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I think this would be a very easy sell for a sick child, or a sick Code Boyfriend who has a cold but doesn't want tea because it doesn't taste like anything.<br />
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Even though it is marketed as a kid's drink, Code Boyfriend and I both thought it was amazing enough to need to come home.<br />
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There you are! All of the new teas we tried at Celestial Seasonings. I hope this gave you the insight you needed to spring for a new box the next time you buy tea.Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com1tag:blogger.com,1999:blog-7372870834252340046.post-46805551439790422292012-11-20T00:48:00.002-05:002012-11-20T00:48:32.565-05:00Celestial Tea Tasting ReviewsOn our second full day in Colorado, I had a doctor's appointment in Boulder at 3:30.<br />
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Code Boyfriend and I decided to head over early and spend the afternoon.<br />
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We started out getting hot dogs at my favorite place to eat in Boulder.<br />
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Mustard's Last Stand. I've been eating here since I was five and always stop in for a corn dog when I'm in Boulder.<br />
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Code Boyfriend got a hot dog with cheese, he was also extremely satisfied with the food, but thought someone should have mentioned they put poppy seeds on their buns. Very old school Chicago.<br />
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The fries here are also excellent. Crispy and salty in ways that most restaurants fail to achieve. All in all a great addition to our day.<br />
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After, we walked to Pearl Street. It's just not our kind of place. A little too hippie.<br />
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We then went on the<a href="http://www.celestialseasonings.com/visit"> Celestial Seasonings</a> factory tour. This is my favorite place to take people on vacation in Colorado. Code Boyfriend loves factory tours, even though he's not a huge fan of tea, so it seemed like a great place to go.<br />
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The actual factory tour is a great time. You get to see all the steps to make their teas, usually with a spunky 25 year old tour guide who spends his time trying to set up bad puns. There is no photography allowed in the factory, so you'll have to trust me on this and go yourself.<br />
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What I think is really special about the experience is the tea tasting room. They give out samples of any of their teas. I could sit in their cozy, little cafe and try teas forever, but since I had to leave eventually, I decided to review the ones I did try.<br />
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<span style="font-weight: normal;"><span style="font-size: large;">Sugar Cookie Sleigh Ride</span></span><span style="font-size: large;"> <span style="font-weight: normal;"><span style="font-size: small;"> </span></span></span></h1>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: small;">This is one of Celestial Seasonings Holid<span style="font-size: small;">ay <span style="font-size: small;">teas.</span></span></span></span></span></h1>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> Sugar Cookie <span style="font-size: small;">Sleigh ride is a much lighter tea than I was expecting. Also, it's not as <span style="font-size: small;">sweet as <span style="font-size: small;">it<span style="font-size: small;">s name implies. While the tea tastes r<span style="font-size: small;">emarkabl<span style="font-size: small;">y like a sugar cookie, the flav<span style="font-size: small;">or was not<span style="font-size: small;"> strong enough for either mine o<span style="font-size: small;">r Code Boyfrien<span style="font-size: small;">d<span style="font-size: small;">'s preference. It reminded me of white tea, very sub<span style="font-size: small;">tle in f<span style="font-size: small;">lavor<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></h1>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I would highly<span style="font-size: small;"> <span style="font-size: small;">recommend</span> this tea <span style="font-size: small;">to a whi<span style="font-size: small;">te tea drinker l<span style="font-size: small;">ooking for a festive seasonal tea<span style="font-size: small;">, but <span style="font-size: small;">it</span> was not on<span style="font-size: small;">e of th<span style="font-size: small;">e teas that came <span style="font-size: small;">home with me.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></h1>
<span style="font-size: large;">India Spice <span style="font-size: large;">Ch<span style="font-size: large;">ai - De<span style="font-size: large;">caf</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">Sorry guys, my picture didn't t<span style="font-size: small;">urn out. Which is kind of ok, because I really <span style="font-size: small;">disliked this tea. It <span style="font-size: small;">has some very strong </span></span></span></span></span></span></span>deep flavors, but the tea had no substance. No sweetness, nor anything that stuck around after you swallowed. I typically love the flavorful layers of a spiced chai, but I feel like this tea only hit one note.<br />
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<span style="font-size: large;">Jammin' Lemon Ginger</span><br />
<span style="font-size: large;"><span style="font-size: small;">I was not expecting to like this tea. I'm not a <span style="font-size: small;">huge fan o<span style="font-size: small;">f lemon<span style="font-size: small;"> or ginger. But nei<span style="font-size: small;">ther flavor was overpowering, and I was <span style="font-size: small;">pleasantly</span> surpri<span style="font-size: small;">sed </span></span></span></span></span></span></span>with how mellow this tea was. I imagi<span style="font-size: small;">ne <span style="font-size: small;">this w<span style="font-size: small;">ould have be<span style="font-size: small;">en loved <span style="font-size: small;">by anyone who enjoyed <span style="font-size: small;">either <span style="font-size: small;">lemon or ginger tea. Sadly, <span style="font-size: small;">it was not for me.</span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;">Sweet Apple C<span style="font-size: large;">hamo<span style="font-size: large;">mile</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">I l<span style="font-size: small;">ove <span style="font-size: small;">c<span style="font-size: small;">hamomile tea. <span style="font-size: small;">I am also a hug<span style="font-size: small;">e apple fan. This tea, however, was only fine. <span style="font-size: small;">So mellow as to be boring. Neither of the fla<span style="font-size: small;">vo<span style="font-size: small;">rs were domina<span style="font-size: small;">nt, leaving a ver<span style="font-size: small;">y bland tea. I was so excited to try this tea, only to be le<span style="font-size: small;">t down. It is very similar to th<span style="font-size: small;">eir<span style="font-size: small;"> Cinnamon Apple Spice tea, which I am <span style="font-size: small;">also <span style="font-size: small;">not a hug<span style="font-size: small;">e fan o<span style="font-size: small;">f. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I hope these comm<span style="font-size: small;">ents will be helpful to you if you can't get to B<span style="font-size: small;">oulder<span style="font-size: small;">, CO to sample Celest<span style="font-size: small;">ial</span> Seasonings teas. Tomorrow, I'll do a post on the three teas I like<span style="font-size: small;">d so much that I brought some home<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-16965381185947576252012-11-19T00:28:00.002-05:002012-11-19T00:30:10.874-05:00Plane Knitting: Hooded CowlI am a really terrible flyer. I get motion sick, anxious, hungry, and I always decide I have to pee right as the captain turns back on the fasten seat belt sign. <br />
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Because of all these things, I really hate the parts of the flight where I can listen to music, watch a movie, or whatever other electronic stimulation I try to use to distract me from the fact that I am hurling through the air at 500 mph in an aluminum tube.<br />
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Since I can't just sit there and contemplate my own mortality, I knit. Please don't ask me to fly without my knitting, I won't do it.<br />
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For this trip, I wanted to switch up my project from what I had been working on lately. A chunky scarf for my mom, a chunky baby blanket for High School Best Friend, and Fuzzums for the Hooks and Needles Sale.<br />
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Long story short, I've been itching to use some thinner yarn, on a project I actually get to use.<br />
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Enter my idea for a cowl. My ears get cold in the winter, but hats always make me overheat. I thought a nice, lace cowl is just the ticket.<br />
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I happened to have picked up some <a href="http://www.cascadeyarns.com/cascade-pimaTencel.asp">Cascade Pima Tencel</a> when on vacation in Niagara Falls with Code Boyfriend. It seemed like a great fit.<br />
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Unfortunately, it was a pain to fine a lace cowl pattern I like for DK yarn.<br />
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After a lot of searching on <a href="http://www.ravelry.com/">Raverly</a>, I found <a href="http://www.ravelry.com/patterns/library/smoke-ring">the Smoke Ring pattern</a>. It has beautiful, leaf-like lace pattern, not too complicated for plane travel. I don't like to use patterns that I can't easily remember, because of the whole motion sickness thing...<br />
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I need a pattern that I can memorize and work for 5 minutes before consulting the chart again. This pattern is easy to memorize and works up quickly.<br />
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The circular needles it calls for are also TSA approved and a great size to have on planes. I feel like needles that are too big or too small are just too much fuss on planes.<br />
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I'm not done yet, but I'm very happy with this plane knit.<br />
<br />Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-35041820476594580142012-11-18T01:25:00.000-05:002012-11-18T01:25:35.521-05:00Chicago O'Hare Airport ReviewI am now safe and sound in Colorado for Thanksgiving.. and I am exhausted. <br />
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Code Boyfriend and I flew from Rochester to Chicago O'Hare, then to Denver. Very long day for someone who hates flying.<br />
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But we did land both flights ahead of schedule and made it to Chicago by lunchtime, which is a very fine place to be in the Chicago area.<br />
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Both Code Boyfriend and I got deep dish for lunch.<br />
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While not the best food I'd ever eaten, it was far better than the usual McDonald's and Burger King fair I eat at the airport. Fast too, while Code Boyfriend and I had a 2 hour break, you could grab this pizza to go in under 5 minutes. <br />
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This place was incredibly good for airport food. We ate in Terminal C, but we walked through Terminal B and there were several places I would have wanted to try had they been closer to our gate.<br />
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There is a lot of walking at this airport. But there is a Starbucks every 12 feet, so it wasn't so bad. While the airport was busy, I never felt boxed in, very important for an anxious flyer.<br />
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All in all, I'd say Chicago O'Hare is a great place to fly through. I much a layover here than in Atlanta.<br />
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They also got extra points for having a Brachiosaurus in the middle of Terminal B. It was kind of awesome. Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-89761778237372674542012-11-16T18:40:00.002-05:002012-11-16T18:40:14.186-05:00Grilled Hawaiian SandwichI'm done! Fall quarter is finally over for me, as of 11:00 this morning when I finished my last final.<br />
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I'm completely exhausted. I love the quarter system, it allows me time to focus on a lot more subjects in a year than I could have in the semester system, but am I ever tired after 10 weeks.<br />
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I also leave for Colorado tomorrow. Be ready for some awesome home posts for the next week.<br />
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But that also means flying... I hate flying. It's scary. Let's put humans in a metal tube and fling them across the country. That sounds sane.<br />
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Oh well. It's how people travel I guess. Code Boyfriend wants me to give train travel a try. What is it with boys and trains? Anyone? I don't get it.<br />
<br />
Anyways, with this week being so busy with finals, I tried to plan simple dinners I would feel like throwing together after a day of studying. <br />
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So I give you...<br />
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<span style="font-size: large;">Grilled Hawaiian Sandwiches</span><br />
<ul>
<li>Any bread you'd like, I used slices from an Italian loaf</li>
<li>Maple Ham</li>
<li>Pineapple Slices</li>
<li>Cheddar Cheese</li>
<li>Butter (for your grill pan)</li>
</ul>
This delicious grilled sandwich was created by buttering bread to toast on a grill pan, and adding some cheese.<br />
<br />
Then heating the ham on the same griddle and grilling the pineapple slices. The grilling helped heat the ham all the way through and made the pineapple slices sweeter.<br />
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Then the hot ham and pineapple were placed on the bread, and the sandwich was grilled on both sides until the cheese was melted and both sides of the bread were completely toasted.<br />
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It was amazing. Code Boyfriend said, "These is a surprise in the middle of this ham melt and it's pineapple!"<br />
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The pineapple and cheddar combine with the slight sweetness of the maple ham to make a very tasty sandwich.Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-35608087739153530712012-11-15T17:41:00.000-05:002012-11-15T17:41:04.755-05:00Apple Filled Challah BreadThis is the last one from the Hooks and Needles night, I promise.<br />
<br />
Today was exhausting. But tomorrow I am done with this quarter. I just have one more test to get through and then I get to go home for Thanksgiving.<br />
<br />
I'm just about to get out of bed and go finish my mother's sweater vest, just you watch....<br />
<br />
Ok, maybe later.<br />
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Right now I want to give you this bread recipe. It was amazing. Soft and sweet, the apples worked perfectly.<br />
<br />
I adapted this <a href="http://www.artisanbreadinfive.com/2011/10/05/apple-strudel-bread#more-3373">pin</a>, because they didn't include a bread recipe. I also forgot to slit the top of the bread. Don't do this... the apples burst out in an escape attempt and get burned to the bottom of your oven.<br />
<br />
While I didn't end up having any left over, I would love to try making french toast with this bread... Just a thought.<br />
<br />
<span style="font-size: large;">Apple Filled Challah Bread</span><br />
<ul>
<li>1 Cup of Lukewarm water</li>
<li>1 and a 1/2 Teaspoons of Active Dry Yeast</li>
<li>1/2 cup of Honey</li>
<li>2 Tablespoons of Vegetable Oil</li>
<li>1 Egg + 1 Egg for Egg wash</li>
<li>1 and a 1/2 Teaspoons of Salt</li>
<li>4 cups of Flour </li>
<li>3 Apples, diced</li>
<li>1/4 Brown Sugar</li>
<li>1 Teaspoon Cinnamon </li>
</ul>
Combine water, yeast, honey, oil, salt and 1 egg in the bowl of a mixer with a dough hook attachment. <br />
<br />
Mix just to combine.<br />
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Add flour one cup at a time. You can knead in the flour by hand, but I don't want to, and I don't expect you to want to either. It tires out my hands.<br />
<br />
Once all 4 cups of flour are incorperated, knead for 8 minutes until the dough is no longer sticky, adding more flour if necessary. I live in the Northeast, where we like to keep the water in the air, so mine took almost 5 cups.<br />
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Once the dough is no longer sticky, allow to rest in a warm place until the dough has doubled in size, about 1 hour.<br />
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Once the dough has risen, roll it out into a large rectangle, about a 1/4 inch thick.<br />
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Combine apples, brown sugar, and cinnamon in a separate bowl.<br />
<br />
Cover your dough rectangle with your apple mixture.<br />
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Roll dough around the apples as if you were making cinnamon rolls...mm cinnamon rolls.<br />
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Tuck both ends of your roll under the center of the seam, so all parts of your dough seam are inside your loaf.<br />
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Place into a greased loaf pan and allow to rise for 30 minutes.<br />
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Now, slash the top of the loaf... seriously, it's not pretty if you forget. <br />
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Egg wash (1/2 egg, 1/2 water mixture) the top of your loaf.<br />
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Bake in a 350 degree oven for 50 minutes, or until the loaf sounds hollow when you knock on it. I know I sound crazy, but I always knock on my yeast dough.<br />
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Allow to sit in the pan for 10 minutes before removing. Slice after fully cooled.<br />
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Look at those apple cinnamon swirls... I'm serious. This needs to be French Toast immediately. Sorry, I'd have a post about that tomorrow, but none of the bread survived the night. Better luck to you. Maybe for Christmas morning...Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0tag:blogger.com,1999:blog-7372870834252340046.post-79327364375408584032012-11-14T20:18:00.001-05:002012-11-14T20:18:39.075-05:00Chocolate Custard Cupcake Pies I told you! I told you I'd get the post about the Chocolate Custard Cupcake Pies up today. And I will.<br />
<br />
But I've got two finals tomorrow, one the day after, and a lab report due, so please bear with my briefness today. <br />
<br />
The Hooks and Needles Eboard party was a great success. I think I may be able to do this whole leadership thing after all.<br />
<br />
It is, however, exhausting...<br />
<br />
So, less whining, more pies.<br />
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<span style="font-size: large;">Ch<span style="font-size: large;">ocolate Cust<span style="font-size: large;">ard Cupcake Pi<span style="font-size: large;">es</span></span></span></span><br />
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<ul>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">2 Pillsbury <span style="font-size: small;">Frozen Pie Crusts</span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 Batch of Chocolate Custard (<span style="font-size: small;">I talke<span style="font-size: small;">d about that yesterday--<span style="font-size: small;"><a href="http://anxietyandcoffee.blogspot.com/2012/11/chocolate-custard-and-pie-crust-cookies.html">right here</a>.</span>)</span></span></span></span></span></span></span></span></span> </li>
</ul>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">C<span style="font-size: small;">ut circles of defrosted pi<span style="font-size: small;">e <span style="font-size: small;">dough slightly lar<span style="font-size: small;">ger than your muffin tin.</span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Push these into a gre<span style="font-size: small;">ased m<span style="font-size: small;">uffin tin. </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span><br />
Now, here's where you should not be like me. Poke holes with a fork in the bottom of each of your mini pie crusts, and bake as the packages instructs for a fruit pie.<br />
<br />
They bottoms of the crusts will not cook with the custard. I had to finish mine in a frying pan. Don't be like me, pre-bake.<br />
<br />
After the crusts come out, ladle your custard mixture in to each tiny little pie crust.<br />
<br />
Place your muffin tin into a roasting pan full of water (or any other large, oven safe dish that your muffin tin will fit into. Be sure to check before you pour the custard to make sure you have something that will fit) and bake at 300 degrees for 35 minutes, or until they jiggle without sloshing.<br />
<br />
Bring to room temperature and then stick the entire muffin tin in the fridge.<br />
<br />
Once cooled for about an hour, you should be able to take your tiny pies out by running a knife around the edge of the muffin tin and using a spoon to pull the pie out.<br />
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I think they came out great... they'd be in better shape if I pre-baked. <br />
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Oh well. Lesson learned. They were still very tasty. <br />
<br />
Alysiahttp://www.blogger.com/profile/10825456167624116102noreply@blogger.com0