tag:blogger.com,1999:blog-62069005867852646722024-03-13T21:13:43.237-04:00Mimi's KitchenLove to cook...cook to lovePennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-6206900586785264672.post-81071203245527702402012-08-28T12:27:00.004-04:002012-08-28T12:30:52.442-04:00School-Night Meal Idea: 10-Minute Corn Chowder<div dir="ltr" style="text-align: left;" trbidi="on">
If you're looking for quick-and-easy school-night meal ideas, have I got a recipe for you! This amazing chowder is not only delicious, it's so easy to make, you can have it on the table in just 10 minutes. All you need to make this a well-balanced meal (see <a href="http://www.choosemyplate.gov/">http://www.choosemyplate.gov/</a>) is a veggie side-salad and a 1/2 ham sandwich (choose reduced or low-sodium ham, and whole-grain bread). <br />
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My favorite thing about this chowder? It costs less than $1.00 per serving! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsJNjEHo1Bl8ALVm76DvIIBBpPcvD52xp6FWVcWAVQbYRLOVH3m6peYDAwaY4geCxMhZrteHmznDeJii9CsUg3LTy5T-fImjH2t4HjK7nP2a7rCKWOWbtrxGGi6KeB_6ieOV72c9u7Uk/s1600/corn+and+potato+chowder.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsJNjEHo1Bl8ALVm76DvIIBBpPcvD52xp6FWVcWAVQbYRLOVH3m6peYDAwaY4geCxMhZrteHmznDeJii9CsUg3LTy5T-fImjH2t4HjK7nP2a7rCKWOWbtrxGGi6KeB_6ieOV72c9u7Uk/s1600/corn+and+potato+chowder.jpg" /></a><strong>10-Minute Corn Chowder</strong> <br />
(Serves 4 @ about .71 cents per serving)<br />
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<table style="height: 171px; width: 345px;"><tbody>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">1 teaspoon</td><td class="ingredient-name" property="v:name">vegetable or Canola oil</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">1⁄2 </td><td class="ingredient-name" property="v:name">small onion (chopped)</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">1 teaspoon</td><td class="ingredient-name" property="v:name">garlic (minced)</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">4 tablespoons</td><td class="ingredient-name" property="v:name">flour (all purpose)</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">3 cups</td><td class="ingredient-name" property="v:name">nonfat milk</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">2 teaspoons</td><td class="ingredient-name" property="v:name">prepared yellow mustard</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">1⁄4 teaspoon </td><td class="ingredient-name" property="v:name">thyme (dried)</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount"></td><td class="ingredient-name" property="v:name">black pepper (to taste)</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">2 cups</td><td class="ingredient-name" property="v:name">corn kernels (frozen)</td></tr>
<tr rel="v:ingredient" typeof="v:Ingredient"><td class="quantity-unit" property="v:amount">4 tablespoons</td><td class="ingredient-name" property="v:name">shredded reduced-fat Cheddar cheese</td></tr>
</tbody></table>
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1. Heat a large pot or Dutch oven over medium-high. Add the oil and saute the onion and garlic until golden, about 2 minutes.<br />
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2. Meanwhile, place the flour, milk, mustard and seasonings in a small bowl and mix well.<br />
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3. Add the milk mixture to the skillet followed by the corn; mix well until the mixture comes to a boil and thickens, about 3 minutes. Stir frequently to keep the mixture from burning.<br />
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4. Divide into four bowls and top each with 1 Tablespoon of shredded cheese.<br />
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Note: If you want to "up" the deliciousness factor even more, try sprinkling some real bacon crumbles over the cheese just before serving. Heaven!<br />
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Serving size: 1-1/4 cup <br />
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Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-8827338650363761032012-02-03T08:52:00.000-05:002012-02-03T08:52:24.152-05:00Johnsonville Italian Inspirations House Party<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg022hhLsNahHZ96Qty1Q0guuNWbjcd4nGIk5ZRi5vyEt0F4H6r1istxNVh2NnFYrSOWVouqswFhLrh3id5NT1euBxJctuTjNro52rwMwhn46eyrlK9Pbc6Cr2RRLAOOh40kqbXLtcO_jM/s1600/Johnsonville+sausage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg022hhLsNahHZ96Qty1Q0guuNWbjcd4nGIk5ZRi5vyEt0F4H6r1istxNVh2NnFYrSOWVouqswFhLrh3id5NT1euBxJctuTjNro52rwMwhn46eyrlK9Pbc6Cr2RRLAOOh40kqbXLtcO_jM/s200/Johnsonville+sausage.jpg" width="130" /></a></div>
Do you like Italian sausage? How about food-themed parties with friends? Apply to host a Johnsonville Italian inspirations party today @ houseparty.com.... I just did! We cook a lot of Italian food around our house, and my go-to meat of choice is always Johnsonville Italian sausage...it's economical, tastes great, and adapts to so many recipes. Stay tuned to see if I'm chosen...if I am, there will be awesome recipes and pictures posted right here on March 25th. Thanks Johnsonville!</div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-15044104872021138732011-12-15T10:57:00.001-05:002011-12-15T16:03:03.716-05:00Two Quick and Easy Christmas Cookie Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfHV5_OpN-WZ4Rsov-teuioqdac9xrzeDYNFLqGzrrhpxXGthbnMJDeqHY8S2rtxls_14bzGahshNC3JZU2lPrSZf10PvB1u7xlPHg4NLcouIfHuRisGK4afVwsuxP2GMqPMnnGWQtPg/s1600/Ball+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfHV5_OpN-WZ4Rsov-teuioqdac9xrzeDYNFLqGzrrhpxXGthbnMJDeqHY8S2rtxls_14bzGahshNC3JZU2lPrSZf10PvB1u7xlPHg4NLcouIfHuRisGK4afVwsuxP2GMqPMnnGWQtPg/s320/Ball+cookies.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are a couple of quick and easy recipes from my Christmas cookie recipe collection- one for the grown-ups at your house and one that your kids can help with. These recipes are simple but delicious, and are especially nice because they both only require 7 ingredients, and both take just a few minutes to put together. </span><br />
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<b><span style="font-size: 16pt; mso-bidi-font-family: Verdana-Bold;"><span style="font-family: Arial, Helvetica, sans-serif;">Chocolate-Bourbon Balls<o:p></o:p></span></span></b></div>
<span style="mso-bidi-font-family: Verdana-Bold; mso-bidi-font-weight: bold;"><em><span style="font-family: Arial, Helvetica, sans-serif;">Grown-up Christmas Cookies-These chocolate gems pack a yummy punch thanks to
the bourbon<o:p></o:p></span></em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (9 oz.)
package chocolate wafer cookies, finely crushed (about 2<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cups)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups
finely chopped almonds<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups
powdered sugar<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup
bourbon (I recommend Kentucky bourbon)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup
light corn syrup<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">Powdered
sugar<o:p></o:p></span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Verdana;">In a large bowl, combine crushed cookies, almonds and 2 cups powdered
sugar.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Verdana;">Stir in bourbon and corn syrup.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Verdana;">Shape mixture into 1-inch balls. Roll in powdered sugar. <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Verdana;">Cover tightly and refrigerate at least 5 days to blend flavors.<o:p></o:p></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<b><span style="font-size: 16pt; mso-bidi-font-family: Verdana-Bold;"><span style="font-family: Arial, Helvetica, sans-serif;">Chocolate-Peanut Butter No-Bake Cookies<o:p></o:p></span></span></b><br />
<i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: Verdana-Bold; mso-bidi-font-weight: bold;"><span style="font-family: Arial, Helvetica, sans-serif;">Your kids will love helping make these easy treats<o:p></o:p></span></span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><o:p>1</o:p></span><span style="font-size: 12pt; mso-bidi-font-family: Verdana;"> (6 oz.)
package semisweet chocolate chips (1 cup)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup
light corn syrup<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup
peanut butter<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">2
tablespoons milk<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon
vanilla<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups
quick-cooking oats<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Verdana;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup
peanuts<o:p></o:p></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Arial;">Cover cookie sheet with waxed paper.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Arial;">In 3-quart saucepan, heat chocolate chips, corn syrup, peanut butter,
milk and vanilla </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; mso-bidi-font-family: Arial;"> over medium heat, stirring constantly, until chocolate is
melted and mixture is s</span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"> smooth; remove from heat. <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Arial;">Stir in oats and peanuts until well coated.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Arial;">Drop mixture by rounded tablespoonfuls onto waxed paper. </span><span style="mso-bidi-font-family: Arial;"><o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Arial;">Refrigerate uncovered about 1 hour or until firm. Store covered in
refrigerator.</span></span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-90262128861948249252011-12-14T13:59:00.000-05:002011-12-15T11:42:06.432-05:00When is a writer really a writer?<div dir="ltr" style="text-align: left;" trbidi="on">
I read this post the other day by Crescent Dragonwagon (yes...that's her name, trust me...just Google it) and just had to share it with all of you who may be struggling at "being" a writer. Let me state for the record, I do not know Crescent, have never had the pleasure of actually meeting her, although I wish that were not the case. However, I do admire her a great deal, own some of her cookbooks and have exchanged comments with her on Twitter and Facebook on occasion (does that count?)<br />
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Why is she important to me? Well, in spite of the fact that we have never met, I consider her a mentor of sorts. A few years ago, when I began writing seriously, I was struggling...doubting myself and wondering if I would ever really "be" a writer. I reached out to Crescent on Twitter...and she responded. The thing about this that's so incredible is that Crescent Dragonwagon is a well-known, very successful author (over 50 books) who took the time to actually answer me. Amazing! She gave me words of encouragement...and then she told me "always remember..every day that you write, you're a writer!" I held on to those words, kept writing, and am now under contract for my first cookbook (coming 3rd quarter 2012). I will always be grateful to Crescent for her generosity and for being so approachable and genuine....she helped me more than she can ever know.<br />
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So here's a link to her recent post...I hope you get as much out of it as I did. And remember, whether it's a blog, a book, web content, or something else...every day that you write, you're a writer.<br />
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<a href="http://crescentdragonwagon.typepad.com/nothing_is_wasted_crescen/2011/12/real-writer.html" target="_blank">http://crescentdragonwagon.typepad.com/nothing_is_wasted_crescen/2011/12/real-writer.html</a></div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com1tag:blogger.com,1999:blog-6206900586785264672.post-48011439878025426822011-07-08T16:07:00.004-04:002011-07-08T16:30:15.098-04:00Bourbon Flank Steak<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjK6Dnn3Mj9N0mRRG4GLa72YKPPcXkKV9727BktmDWCkkHB3u-1pKwKzxE18yD4I9NWEDMqJq3e-J2nuRJwKNqq96ygfPO9pA19ilUVeiCDLPGSl9LZEVoDM4m9SQU_ml3vuizzsvtcA/s1600/flank+steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjK6Dnn3Mj9N0mRRG4GLa72YKPPcXkKV9727BktmDWCkkHB3u-1pKwKzxE18yD4I9NWEDMqJq3e-J2nuRJwKNqq96ygfPO9pA19ilUVeiCDLPGSl9LZEVoDM4m9SQU_ml3vuizzsvtcA/s320/flank+steak.jpg" width="264" /></a></div></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">If you're looking for a great grilled steak recipe to try this weekend, these Bourbon Steaks won't disappoint. I recommend using a nice Kentucky bourbon like Jim Beam white label (black label is for sippin' ya'll...don't waste it on cooking!).</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;"><br />
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">What are you waiting for? Fire up that grill!!!</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br />
<u><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">Bourbon Flank Steak<o:p></o:p></span></span></u></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">Serves 6<o:p></o:p></span></span></div><div style="text-align: left;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1/2 cup plus 2 tablespoons soy sauce</span><br />
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><div><span style="color: black;">1/2 cup water</span></div><div><span style="color: black;">1/2 cup bourbon</span></div><div><span style="color: black;">3 tablespoons packed brown sugar</span></div><div><span style="color: black;">2 tablespoons fresh lemon juice</span></div><div><span style="color: black;">2 tablespoons Worcestershire sauce</span></div><div><span style="color: black;">2 garlic cloves, finely minced</span></div><div><span style="color: black;">Freshly ground pepper to taste</span></div><div><span style="color: black;">1 (2-pound) flank steak</span> </div></span><br />
<div></div></div><ol><li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">Combine first 8 ingredients in a large zipper-style plastic bag, mixing well. Add the steak; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally.<o:p></o:p></span></span></li>
<span style="color: black;"> </span>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"> Remove steak from marinade, reserving marinade.<o:p></o:p></span></span></li>
<span style="color: black;"> </span>
<li><span style="color: black; font-family: Arial, Helvetica, sans-serif;"> <span style="mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span>Grill, uncovered, over medium-hot coals (350* to 400*F / 175*to 205*C) 5 to 6 minutes on each side or until desired doneness, basting occasionally with reserved marinade. Discard any remaining marinade. </span></li>
<span style="color: black;"> </span>
<li><span style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 11pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">To serve, slice steak diagonally across the grain into thin slices.</span> <o:p></o:p></span></li>
</ol>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com4tag:blogger.com,1999:blog-6206900586785264672.post-8198749915826081112011-04-27T13:45:00.001-04:002011-07-08T16:25:08.603-04:00Carolina Gourmet on UNC TV!<div dir="ltr" style="text-align: left;" trbidi="on">Some of you may already know that I have a gourmet food business called The Carolina Gourmet in downtown Mebane, NC. Recently Destination Downtown Mebane held a Spring Shopper's stroll event and we were on-hand to do a tasting (as we try to do for all special events downtown). To help generate publicity for Mebane and share with more people how great our little town is, the DDM committee was able to get UNC TV (our public tv station) to come and do a feature story. They did a great job showcasing all the wonderful businesses in Mebane, including Melville Trading Company, where our Carolina Gourmet booth is located. Here's a video link to the story...the bit about The Carolina Gourmet is about halfway through the video.<br />
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<a href="http://www.blogger.com/%3Cimg%20src=%22http://img2.blogblog.com/img/video_object.png%22%20style=%22background-color:%20#b2b2b2; height: 288px; width: 512px; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="BLOGGER_object_8" data-original-id="BLOGGER_object_8" /><p style="font-size:11px; font-family:Arial, Helvetica, sans-serif; color: #808080; margin-top: 5px; background: transparent; text-align: center; width: 512px;">Watch the <a style="text-decoration:none !important; font-weight:normal !important; height: 13px; color:#4eb2fe !important;" href="http://video.unctv.org/video/1898818864" target="_blank">full episode</a>. See more <a style="text-decoration:none !important; font-weight:normal !important; height: 13px; color:#4eb2fe !important;" href="http://www.unctv.org/ncweekend/" target="_blank">NC Weekend.</a></p>"><object height="288" width="512"> <param name = "movie" value = "http://www-tc.pbs.org/video/media/swf/PBSPlayer.swf" ></param><param name="flashvars" value="width=512&height=288&video=1898818864&player=viral&chapter=4" /><param name="allowFullScreen" value="true"></param><param name = "allowscriptaccess" value = "always" ></param><param name="wmode" value="transparent"></param><embed src="http://www-tc.pbs.org/video/media/swf/PBSPlayer.swf" flashvars="width=512&height=288&video=1898818864&player=viral&chapter=4" type="application/x-shockwave-flash" allowscriptaccess="always" wmode="transparent" allowfullscreen="true" width="512" height="288" bgcolor="#000000"></embed></object></a><br />
<a href="http://www.blogger.com/%3Cimg%20src=%22http://img2.blogblog.com/img/video_object.png%22%20style=%22background-color:%20#b2b2b2; height: 288px; width: 512px; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="BLOGGER_object_8" data-original-id="BLOGGER_object_8" /><p style="font-size:11px; font-family:Arial, Helvetica, sans-serif; color: #808080; margin-top: 5px; background: transparent; text-align: center; width: 512px;">Watch the <a style="text-decoration:none !important; font-weight:normal !important; height: 13px; color:#4eb2fe !important;" href="http://video.unctv.org/video/1898818864" target="_blank">full episode</a>. See more <a style="text-decoration:none !important; font-weight:normal !important; height: 13px; color:#4eb2fe !important;" href="http://www.unctv.org/ncweekend/" target="_blank">NC Weekend.</a></p>"></a><br />
<a href="http://www.blogger.com/%3Cimg%20src=%22http://img2.blogblog.com/img/video_object.png%22%20style=%22background-color:%20#b2b2b2; height: 288px; width: 512px; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="BLOGGER_object_8" data-original-id="BLOGGER_object_8" /><p style="font-size:11px; font-family:Arial, Helvetica, sans-serif; color: #808080; margin-top: 5px; background: transparent; text-align: center; width: 512px;">Watch the <a style="text-decoration:none !important; font-weight:normal !important; height: 13px; color:#4eb2fe !important;" href="http://video.unctv.org/video/1898818864" target="_blank">full episode</a>. See more <a style="text-decoration:none !important; font-weight:normal !important; height: 13px; color:#4eb2fe !important;" href="http://www.unctv.org/ncweekend/" target="_blank">NC Weekend.</a></p>"><div style="color: grey; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin-top: 5px; text-align: center; width: 512px;">Watch the </div></a><br />
<div style="color: grey; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin-top: 5px; text-align: center; width: 512px;"><a href="http://video.unctv.org/video/1898818864" style="color: rgb(78, 178, 254) !important; font-weight: normal !important; height: 13px; text-decoration: none !important;" target="_blank">full episode</a>. See more <a href="http://www.unctv.org/ncweekend/" style="color: rgb(78, 178, 254) !important; font-weight: normal !important; height: 13px; text-decoration: none !important;" target="_blank">NC Weekend.</a></div><br />
</div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com2tag:blogger.com,1999:blog-6206900586785264672.post-76276266388636758632011-02-02T10:46:00.010-05:002011-02-02T11:00:07.119-05:00My Adventures in "Extreme" Couponing<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This post was originally done for my other blog, <a href="http://twodollardinners.blogspot.com/">Two Dollar Dinners</a>, but I thought the info. is so good it needed to be shared here as well. So...if you follow both my blogs, please forgive the duplication!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldjNZAYBm0kTOm3OCO8900OitYDzq05wAI2dmST_o_YUKQTllT5SN1SkHVM15TgjaroNBbXGL1JJQlVwY1NoACwZvliKH7qZkYbyowKQtotbcII6EHjAXANntHyE1vwklvbBKnt_c8TO0/s1600/blue_woman_coupon_clipping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldjNZAYBm0kTOm3OCO8900OitYDzq05wAI2dmST_o_YUKQTllT5SN1SkHVM15TgjaroNBbXGL1JJQlVwY1NoACwZvliKH7qZkYbyowKQtotbcII6EHjAXANntHyE1vwklvbBKnt_c8TO0/s200/blue_woman_coupon_clipping.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Maybe some of ya'll heard about this...recently there was a show on TLC about "extreme" couponers. According to an article I read the day after the show aired, these people take couponing to a whole other level. For example, the woman who dumpster dives for coupons, or the man who's turned his garage into a mini-warehouse to store all the stuff he buys with coupons (including approx. 150 years worth of stick deodorant). I didn't personally see this show, but my impression from the article I read was that the show painted these people as borderline hoarders who buy anything as long as they have a coupon for it. I use coupons when I can, so I have to admit the concept of "extreme" couponing intrigued me in a train-wreck sort of way, so I did some digging for articles about it on the Internet. To my surprise, there was quite a lot of info. There are lots of blogs and websites dedicated to couponing, extreme and otherwise, with all kinds of systems and theories that seem (to me) very elaborate, complicated and time-consuming. Worse than that, many of them seem to be more about what you save than what you buy. I was more mystified than ever.</div><br />
Most of what I found was overwhelming and a bit frustrating, because it didn't seem to apply to me and my lifestyle. My time is valuable (so is yours!) and I'm just too busy for some of the stuff I read about! A lot of these women are stay-at-home moms so I'm not sure how they have time for elaborate systems either! Obviously they must be more organized and better time managers than me. Then, just when I was getting ready to give up on finding anything useful, I came across a website that made me stop in my cyber tracks. It's called Southern Savers and it's written by a lady named Jenny who really knows her stuff. She explains in an easy-to-understand way how to effectively use coupons, and she doesn't advocate complicated systems or elaborate methods. On top of that, she has links to most of the major coupon sites like RedPlum and Coupons.com, as well as current weekly sales circulars for most major grocery chains. The best part of all, though, was that Jenny isn't trying to sell me anything...she's simply trying to share what she knows with the rest of us. Amazing! At last....here was what I was looking for...a site full of common sense and practical advice! I looked at the weekly sales circulars for the stores close to my house, checked off items I was interested in and printed my shopping lists with the convenient tool built right into the list. So easy! Jenny even tells you which items have manufacturers coupons, so I was able to grab those from my coupon file and match them with my shopping lists. It only took me a few minutes and I was ready to shop.<br />
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I approached this trip to the store very differently than normal. Instead of just making a list and then shopping like usual, I focused on items we use regularly that were on sale and for which I had coupons. For the first time ever, I would build my weekly menu around what I bought instead of creating a menu and then making a list of what I needed. This fits in perfectly with the $2 Dinners savings pyramid idea of having core budget-friendly recipes that make use of what items you have on-hand. Getting those items at a discount just maximizes the savings! My extreme couponing shopping trip took me to three grocery stores and one drugstore, all within 3 miles of my house (I wouldn't have gone to so many stores if they weren't so close). A few things I bought were necessities that weren't on sale, and for which I didn't have coupons, but most of what I bought was stuff we use on a regular basis, that was on sale, and for which I had a manufacturer's coupon, a store coupon, or both. Some of what I bought is planned for meals this week (I'll be posting recipes), and some things, like the canned tomatoes (5 cans for $1!) were purchased to stock up because I use them often. Here are the stats on my extreme couponing shopping trip:<br />
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<ul style="text-align: left;"><li>Time spent = 2 1/2 hours </li>
<li>Grocery bags unloaded = 28</li>
<li>Total money spent = $97.83</li>
<li>Retail value of purchase = approx. $150.00</li>
<li>Money saved = approx. $52.17</li>
</ul>Here are pictures of the loot from my trip, so you can see for yourself what I was able to buy for less than $100.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYv-JNJNwZDqzn8QqveusFjmqCONRK_-hiqEggBU8MblV7YFr2L4b0e68V31knei3ur-leXh7NyPCMr-s6fdISMwmPXp64nOXz7LufVxrAsyMRbnCYQGpH4EjOKqNJSRUhY_Rax_n4Vbqx/s1600/IMG_0498.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYv-JNJNwZDqzn8QqveusFjmqCONRK_-hiqEggBU8MblV7YFr2L4b0e68V31knei3ur-leXh7NyPCMr-s6fdISMwmPXp64nOXz7LufVxrAsyMRbnCYQGpH4EjOKqNJSRUhY_Rax_n4Vbqx/s320/IMG_0498.JPG" width="320" /></a> </div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVP4lrJn4F1rQ3SH1I8kWHKyPBilBBJLIVUfPI5cJA7D5PAUcWOo8WiQhvQfwg2KBSFHsoEGPEKYvyqXUZzCxYnA0xKx3tug0ST2Z9cvQrgGf9yUgOZOcUemugTK8fDFFpoyIHfgUjIZkL/s1600/IMG_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVP4lrJn4F1rQ3SH1I8kWHKyPBilBBJLIVUfPI5cJA7D5PAUcWOo8WiQhvQfwg2KBSFHsoEGPEKYvyqXUZzCxYnA0xKx3tug0ST2Z9cvQrgGf9yUgOZOcUemugTK8fDFFpoyIHfgUjIZkL/s320/IMG_0500.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMFR7t5es-ptvVDIRn5kRt96qtsfOXukFfvYsfgjmI10B5qXV78gIes6R9_Qg_DzNJz5yqF5KGC2JJBFKBIr3jIFS_RZLubA7W-teTnus2WB9RoAXL3KXRAePgy-OhCZgkxbtv-u9poXB/s1600/IMG_0501.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMFR7t5es-ptvVDIRn5kRt96qtsfOXukFfvYsfgjmI10B5qXV78gIes6R9_Qg_DzNJz5yqF5KGC2JJBFKBIr3jIFS_RZLubA7W-teTnus2WB9RoAXL3KXRAePgy-OhCZgkxbtv-u9poXB/s320/IMG_0501.JPG" width="320" /></a><br />
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I think once I get used to this new way of shopping, I can cut down the time it takes considerably. I have to admit it was fun...almost like a game to see how much I could save, and I was extremely pleased with the results. I learned that you don't have to go to extremes to save on your grocery bill, and you don't have to buy 150 years' worth of deodorant! So far this week we've had chicken and dumplings and pot roast, all made with items I purchased on sale.Thanks to Jenny at SouthernSavers.com for her great site, practical advice and awesome tools! If you're interested in learning more about couponing, I encourage you to check out <a href="http://southernsavers.com/">southernsavers.com</a>!</div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com1tag:blogger.com,1999:blog-6206900586785264672.post-76545174031715963582010-12-14T10:28:00.000-05:002010-12-14T10:28:06.578-05:00My Other Blog is Foodista's Blog of the Day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvVe5s3GrpT5R5APHVgmUYXKxdgUzh0HgUszeWT-qVCeMOgHsRpFEONO7kLVPMlBsFXHbJOwkyLMEiYqCrNrQ1ZORTgJoY_HE89g0FqV3Efbgy8SNPURqmCyXhTeYQraZEe4d2xBRmW8/s1600/j0427591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvVe5s3GrpT5R5APHVgmUYXKxdgUzh0HgUszeWT-qVCeMOgHsRpFEONO7kLVPMlBsFXHbJOwkyLMEiYqCrNrQ1ZORTgJoY_HE89g0FqV3Efbgy8SNPURqmCyXhTeYQraZEe4d2xBRmW8/s200/j0427591.jpg" width="200" /></a></div>Today my other blog, <a href="http://twodollardinners.blogspot.com/">$2 Dinners</a>, is being featured as blog of the day on <a href="http://www.foodista.com/">Foodista</a>! For those of you who may not know about $2 Dinners, it's based on my column in the Burlington Times-News and features budget-friendly recipes that cost $2 or less per serving to make. Stop by and check it out! Please also check out Foodista....a fun and free-to-join cooking community/cooking encyclopedia that everyone can edit.Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-35356521891664877682010-12-03T10:43:00.001-05:002010-12-08T16:51:20.509-05:00I just joined a great new food blogging community<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPQtS6Sv8S0XzjQFDrv5yIjFt4l_Jb5-h6od33Zv6OnNon6XlBfcGkQ4mjWg5Y7wDrl7Rj_og5ErzzZ55YkoxhhQ8zm2L9JFVrDjQSpiv4u7Y5OM49d6DhyphenhyphenQiq_Fc0AvXAoKM-n-0HDA/s1600/logo_2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="39" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPQtS6Sv8S0XzjQFDrv5yIjFt4l_Jb5-h6od33Zv6OnNon6XlBfcGkQ4mjWg5Y7wDrl7Rj_og5ErzzZ55YkoxhhQ8zm2L9JFVrDjQSpiv4u7Y5OM49d6DhyphenhyphenQiq_Fc0AvXAoKM-n-0HDA/s320/logo_2.png" width="320" /></a></div>Hey ya'll...I just joined a great new food blogging community that I want to share with you. It's called Foodie Blogroll and it's lots of fun.....they have community forums, great contests and lots more. Right now they are having a contest to promote Foodie Blogroll and the prize is a great customized FBR tote. It's easy to enter...all you have to do is join!<br />
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So if you're a foodie, what are you waiting for? Join <a href="http://www.foodieblogroll.com/">Foodie Blogroll</a> today and network with other foodies, get your blog noticed and be part of a fantastic food blogging community!Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-14406241060528767832010-12-02T21:26:00.004-05:002010-12-02T21:33:05.932-05:00My Favorite Cookware Set<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRPAF6SEJA4pU8JXuSxoLls9SzJvrN7JjbdRJcUgT_vvQOF0tqz8dixV6CZwKiUY9vqQpW9yr4XsgpIoo7FshiJ0wfY2Uub3RkF10xqIm9yLbw17j5HBHtzxhVnI7RYYmsBtHTsilNjI/s1600/LeCreuset.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRPAF6SEJA4pU8JXuSxoLls9SzJvrN7JjbdRJcUgT_vvQOF0tqz8dixV6CZwKiUY9vqQpW9yr4XsgpIoo7FshiJ0wfY2Uub3RkF10xqIm9yLbw17j5HBHtzxhVnI7RYYmsBtHTsilNjI/s200/LeCreuset.jpg" width="200" /></a></div><br />
People often ask me for advice on cooking tools and ingredients, and they usually want to know what I use in my own kitchen. When it comes to cookware, I tell them that in Mimi's Kitchen, we use Le Creuset. <br />
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I bought the first piece of my Le Creuset <a href="http://www.foodnetworkstore.com">cookware set</a>, a <br />
5 qt. Dutch Oven, a few years ago and my husband thought I was out of my mind. I understand his reaction....he's an accountant after all, and $230 for a single piece of cookware could seem a bit much even to someone who doesn't think about dollars and cents for a living. (For the record, I bought it with a gift card!). <br />
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I had always heard about Le Creuset enameled cast iron cookware, but had never owned a piece before this one. I tried it out and that was it...I was hooked! I use it for soups, stews, roasting and braising and everything I make in this all-purpose beauty comes out perfect every time. It's safe to say that this Dutch Oven is my new favorite cooking tool and one that I use several times a week.<br />
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Since that first purchase, I have gotten several more pieces of Le Creuset, and I continue to be impressed with their quality and performance. I plan to keep adding to my collection, and in fact, I'm hoping that this year for Christmas, I'll find a set of Le Creuset stainless cookware under the tree! (Hint, hint…could someone please send Santa a link to this post for me?).<br />
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I truly believe that when it comes to cookware, you get what you pay for, so don't let the cost deter you from trying Le Creuset for yourself....save up, get your first piece, and add more as you can down the road.....you'll be glad you did!Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-49033632927737421922010-11-02T20:31:00.008-04:002010-12-02T14:30:32.810-05:00No Kid Hungry - Please take the Pledge!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://nokidhungry.org/?utm_source=blogger" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img height="250" src="http://nokidhungry.org/assets/images/banners/nkh_banner_300x250.jpg" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none;" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thanksgiving and Christmas are right around the corner and if you're like me, you're probably beginning to plan your menus and dreaming about the "ooh's and aah's" you'll receive for yet another holiday culinary masterpiece. But while we're busy with dreams of the perfect turkey dinner with all the trimmings, there are children in this country, probably in your own town, who are just hoping for any meal at all. Think about that for a second and let it sink in ok? <strong><em>While you plan your holiday meal there are children in your town who are going hungry!</em></strong> </div><br />
According to Share Our Strength's website, "49.1 million Americans - including nearly 17 million children - lack the means to regularly put enough nutritious food on the table . They are food insecure and struggle with hunger." How can this be? In a country with the resources that we have here in the U.S., the fact that 17 million children are going without enough to eat makes me angry and sick at heart. But you know what? I realize that getting angry and feeling sick won't help unless I use those feelings as motivation to take action and make a change. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Author and playwright Howard Zinn once said "Small acts, when multiplied by millions of people, can transform the world." What an awesome concept! As individuals, it would be difficult if not impossible to stop childhood hunger alone. But if each of us acts, together we can make a difference. That's what today's post is about...each of us taking action, no matter how small, to help stop childhood hunger, and that's also what Share Our Strength's "No Kid Hungry" campaign is all about. They believe that by creating an "army" of people united by this common cause, we can stamp out the problem of childhood hunger once and for all by the year 2015.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In closing today's post, I want to challenge each of you to click on the link above and take the "No Kid Hungry" pledge today. I also want to challenge all you food bloggers to grab Share Our Strength's badge or widget and post it on your blog, and to dedicate a post to making your readers aware of this national tragedy. For more ideas on ways you can help, please visit SOS's <a href="http://www.strength.org/">website</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remember, if we join together, we can achieve no kid hungry by 2015!<br />
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</div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-82752465787494645822010-10-29T12:11:00.002-04:002010-10-29T12:13:54.145-04:00Mix-n-Match CasserolesI'm a huge fan of any kind of casserole, after all, what's not to like? They're easy to put together, I usually have the ingredients on-hand in my pantry or fridge, and most of them use only one pot or pan (ok...two if you have to cook pasta or rice). So, unless you or someone in your family is one of those people who hate their food mixed together, or (yikes!) someone who hates the foods on their plate to touch each other, casseroles are just plain easy, delicious, and a busy cooks' best friend! (No offense intended to the mixed-food-hating, no-food-on-the-plate touching people, you can't help how you feel...I just don't get it)<br />
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One of the things I love most about casseroles is that I can make them with whatever I have on-hand in the fridge and pantry, mixing and matching ingredients to build a casserole around my basic "formula" that I adapted from a recipe I found in my mother's recipe box. I do this so often, that over the years I've come up with a chart of sorts that helps me mix-n-match my ingredients based on what my family likes best.<br />
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The following chart gives you an idea of how you can mix-n-match pretty much whatever you have on-hand to create your own fabulous casserole. The rules are simple: make your base, choose 1 item each from the sauce, meat, veggie, and starch choices, combine with base, add anything you want from the optional add-ins, top with your choice from the toppings selctions, and bake! That's it...one pot, no hassles, and you don't even have to cook the rice or pasta first. How easy is that? You can mix-n-match your own fabulous and delicious casserole tonight! Click on this Mix-n-Match Chart to get started.<br />
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Note: You can "plan" these casseroles ahead by cooking extra meat and freezing or refrigerating it for later use. I often do that with ground beef or chicken, by cooking extra portions than freezing it in one lb. or one cup portions so I can grab-n-go!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduplvp0w1TLTOkg8zMrXLCwEK2RkLH2rqtYtJ2krnRoRJSm8JWBhgnocgb89WXNc0yoWjENgkpNGvKz8VO028S14w-nFJS9MytOp9gviTm_KCoMl_oi3I8WT4BEPbLnuBojuw3GGi0vo/s1600/page0001%5B1%5D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduplvp0w1TLTOkg8zMrXLCwEK2RkLH2rqtYtJ2krnRoRJSm8JWBhgnocgb89WXNc0yoWjENgkpNGvKz8VO028S14w-nFJS9MytOp9gviTm_KCoMl_oi3I8WT4BEPbLnuBojuw3GGi0vo/s400/page0001%5B1%5D.jpg" width="307" /></a></div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com1tag:blogger.com,1999:blog-6206900586785264672.post-75090316495033283392010-10-21T09:36:00.001-04:002010-10-21T09:38:35.815-04:00Where you been Mimi?Yikes! Has it really been two months since my last post? I've been so busy getting the new business going, working on the cookbook etc. that I guess I didn't realize! Thanks for being so patient with me everyone...I'll have a new post in the next day or so....have a cooking competition at the NC State Fair tomorrow (wish me luck!) and the parental units are coming for the weekend, but I'll figure out a way to make it happen.Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-91381325604364553612010-08-06T09:40:00.001-04:002010-08-06T09:41:52.550-04:00$2 Dinners on WSVA this afternoon<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uLjtSo2NrhlRo9hjA1lE2VgNhpeoeuA97bXty_o-vVwdoZYx1AUM_ZLfy5O5jz7ENZKvrMrDmtfPOq146Ck5y7DSlKNfDTpKWvz-2SSMzFTUZGQTcFgkKeaLbRh3KlijF71yUdZ1kV0/s1600/stinger%5B1%5D.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uLjtSo2NrhlRo9hjA1lE2VgNhpeoeuA97bXty_o-vVwdoZYx1AUM_ZLfy5O5jz7ENZKvrMrDmtfPOq146Ck5y7DSlKNfDTpKWvz-2SSMzFTUZGQTcFgkKeaLbRh3KlijF71yUdZ1kV0/s200/stinger%5B1%5D.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Just a shout out to all my followers that my <a href="http://www.wsvaonline.com/pages/6954600.php">$2 Dinners will be on the radio today</a>...WSVA in Harrisonburg Virginia at 3:35. Check out the live stream by clicking <a href="http://sp.crystalmedianetworks.com/player/?q=show/wsva">here</a>.</div></div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-76617205876073669232010-07-14T13:37:00.001-04:002010-07-14T13:38:26.543-04:00Year of Soup Recipe Challenge Week 14 - Cold Veggie and Avocado Soup<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzWvAZ7kEr9nRwAbsGRGXlz8wyFPItFGIjmPNtz2YRBmopcQI3yIJdqrwjS63s9rPgCA8mnj3a1auU_Xd_iznJid3iLZQBnRK8LTSkoZxg8bX-g1KuaKFj7PzXC0CZo0MfZue7m-63fY/s1600/avocado.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzWvAZ7kEr9nRwAbsGRGXlz8wyFPItFGIjmPNtz2YRBmopcQI3yIJdqrwjS63s9rPgCA8mnj3a1auU_Xd_iznJid3iLZQBnRK8LTSkoZxg8bX-g1KuaKFj7PzXC0CZo0MfZue7m-63fY/s200/avocado.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It's the "dog days" of summer and that means hot, miserable weather for most of us, and here in North Carolina where I live, it also means the added pleasure of high humidity too. On days like this, the heat just sucks up every bit of energy and motivation I can muster, and the thought of cooking anything or heating up the kitchen makes me want to head for the hills!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This week's soup is perfect for hot, humid summer days because it requires no cooking, and takes just a few minutes to prep. It's very similar to a Gazpacho, but with the added surprise of cool, creamy avocado pieces that take the refreshment factor to the next level. Try it tonight!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 bottle (32-ounce) spicy cocktail vegetable juice </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 large tomatoes, seeded and coarsely chopped </div>2 medium avocados, seeded, peeled, and cut into 3/4-inch pieces <br />
1 large celery stalk, thinly sliced <br />
1 medium yellow pepper, cut into 1/2-inch pieces <br />
1 medium cucumber, seeded and cut into 1/2-inch pieces <br />
1/4 cup red wine vinegar <br />
1 teaspoon salt <br />
1 1/2 teaspoons fresh cilantro, chopped, (or 1/2 teaspoon dried cilantro leaves) <br />
1/2 teaspoon chili powder <br />
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In large bowl, combine all ingredients. Cover and refrigerate soup at least 30 minutes or until ready to serve.Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com3tag:blogger.com,1999:blog-6206900586785264672.post-12755645362410080832010-06-03T21:18:00.002-04:002010-06-03T21:21:00.546-04:00Year of Soup Recipe Challenge Week 13- Easy Gazpacho<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsEPeLkQYPnQufkYWKtFyELM7woKTdv3mpB9Gfs3wZHh7SG6jw3KLFrHygnopm0oGQCzi7cFB2aJyBmlmKjru-sjZfC1ld89YupBOYQnXwAoDXGQbSuLCFUwQlxKSmbMV0nBrSHKXFU8/s1600/gazpacho.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsEPeLkQYPnQufkYWKtFyELM7woKTdv3mpB9Gfs3wZHh7SG6jw3KLFrHygnopm0oGQCzi7cFB2aJyBmlmKjru-sjZfC1ld89YupBOYQnXwAoDXGQbSuLCFUwQlxKSmbMV0nBrSHKXFU8/s200/gazpacho.jpg" width="200" /></a></div><br />
<div style="text-align: left;">Gazpacho is <em>the</em> soup for summer....there's nothing quite like a bowl of this tangy and refreshing soup to quench your thirst and cool you down on a hot summer day. You can whip it up in a few minutes and since it's served cold, the heats stays out-of-doors instead of in your kitchen! </div><br />
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<strong>Easy Gazpacho</strong><br />
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1 (14-1/2 oz.) can Italian-style diced tomatoes<br />
2 1/4 cups V8 juice (regular or bold and spicy)<br />
1 cup beef broth<br />
1/2 cup chopped and seeded cucumber<br />
1/2 cup diced green or yellow bell pepper<br />
1/4 cup chopped red onion<br />
1/4 cup minced fresh cilantro<br />
3 tbsp. lime juice<br />
1 garlic clove, minced<br />
1/4 tsp. hot pepper sauce<br />
1/2 tsp. salt<br />
1/4 tsp. ground black pepper<br />
olive oil<br />
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Combine all ingredients except salt, pepper and olive oil in a large bowl. Reserve 1/2 cup mixture for garnish and place remaining mixture into a food processor or blender and pulse until it is a coarse puree. Season with salt and fresh ground pepper and chill until cold. When serving, garnish with 1 tbsp. reserved veggie mixture and a drizzle of olive oil.Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com3tag:blogger.com,1999:blog-6206900586785264672.post-92002472217826669602010-05-30T18:10:00.005-04:002010-05-30T22:11:35.025-04:00Year of Soup Recipe Challenge Week 12- Shrimp Bisque<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSKorwCNvgl2tpfe-X4yoInECDtgq8-9a-jwMS0WFZzA8Kob2BMYRo9d9gQ4DKFaBHUcKTR9OtOf-A-E4xgNV8jjnWx1WRIgepjZVWdh1gbwGBYJ8gUfLrm1EeoMbBX8TEy4qE0s174w/s1600/shrimp+soup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSKorwCNvgl2tpfe-X4yoInECDtgq8-9a-jwMS0WFZzA8Kob2BMYRo9d9gQ4DKFaBHUcKTR9OtOf-A-E4xgNV8jjnWx1WRIgepjZVWdh1gbwGBYJ8gUfLrm1EeoMbBX8TEy4qE0s174w/s200/shrimp+soup.jpg" width="155" /></a>So I've been a bad girl and gotten waaaaayyy behind on the Year of Soup Challenge here at Mimi's kitchen (again). What can I say? I have quite a few balls in the air and I've just discovered that (wait for it) I am NOT superwoman and have had to let some of those balls drop. Unfortunately, one of those balls was this blog and for that I'm sorry. It's like this: I have so many ideas....so many things I want to do with my cooking and writing, plus a full-time job that pays the bills, a family, a big ole' barn of a house, and three pets to take care of, and I tend to set huge goals for myself. Sometimes I take on too much (as my wonderful husband frequently tells me) and have to step away to regroup. Anyway, I'm trying to get back on track and I hope ya'll will still want to come along with me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's Memorial Day weekend and for most if us that signals the start of summer. To me that also means the beach, the ocean, and lots of seafood. I love seafood of all kinds, prepared just about any way you can think of, but if I'm being totally honest, I have a special place in my heart for shrimp. Obviously, I also love soup...no matter what time of year it is...even in summer. Today's soup combines two of my favorite things: soup and seafood in one delicious, savory bowl....it doesn't get much better than this...it's rich, creamy, and satisfying, Try it and you'll see what I mean!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Shrimp Bisque</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 tbsp. extra-virgin olive oil</div><div class="separator" style="clear: both; text-align: left;">1 medium red bell pepper, chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 cup onion, chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 lb. pound cooked or raw shrimp, de-veined with tails removed and cut into pieces</div><div class="separator" style="clear: both; text-align: left;">2 cups fat-free half-and-half</div><div class="separator" style="clear: both; text-align: left;">1 cup tomato sauce</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp hot sauce</div><div class="separator" style="clear: both; text-align: left;">1/4 cup dry sherry</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;">1 tsp. butter</div><div class="separator" style="clear: both; text-align: left;">1/4 cup grated Parmesan cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat olive oil in a large saucepan. Add bell pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, sherry, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter. Put 1/2 of the hot mixture carefully into a blender and process on high for 10-15 seconds. Transfer bisque into serving bowls. Repeat with remaining 1/2 hot mixture and transfer to serving bowls. Sprinkle with Parmesan cheese. Serves 6.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com1tag:blogger.com,1999:blog-6206900586785264672.post-8959047377209446182010-05-01T19:31:00.004-04:002010-05-01T19:40:03.821-04:00My Very First Blog Award!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrfZIdjBHSHOqPO8naDlmPfIvVvk3PmmAXqQNdctNqOj9oeLIn3lYST28K26njcbKiYMSLyCWg-7Gdx24ZaZHTnk36euqRpQ3REpwTZInqisVyuLTyOztoJbipc-qa74E0nCTDkp4sd8/s1600/sunshine+award.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrfZIdjBHSHOqPO8naDlmPfIvVvk3PmmAXqQNdctNqOj9oeLIn3lYST28K26njcbKiYMSLyCWg-7Gdx24ZaZHTnk36euqRpQ3REpwTZInqisVyuLTyOztoJbipc-qa74E0nCTDkp4sd8/s200/sunshine+award.jpg" tt="true" width="200" /></a> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I just received my very first blog award, and it's even more special because it came from one of my very best <span class="goog-spellcheck-word">bloggie</span> friends, Sofia. I met her at <a href="http://www.halfhourmeals.com/"><span class="goog-spellcheck-word">HalfHourMeals</span></a>.com, where I am a writer, and we have been fast friends ever since! We follow each others' blog and I have had so much fun reading her posts and trying her wonderful and oh-so-tasty recipes. Do yourself a favor and check out Sofia's delightful blog, <a href="http://www.food.metroideas.com/">Food ideas</a>, and try some of her recipes (the <a href="http://www.food.metroideas.com/search/label/potato%20stick"><span class="goog-spellcheck-word">Frango</span>-A-Bras</a> is so different and really amazing). Thank-you once again to Sofia, for this award...I am honored and very appreciative of the recognition.</div></div><br />
Since I love giving presents, it's time to pay it foreword and recognize other <span class="goog-spellcheck-word">bloggers</span> who inspire and entertain me. So (drum roll please) I have chosen the following people/blogs to receive the Sunshine Award. Congratulations to the winners, please check out their wonderful blogs!<br />
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<a href="http://mycarolinakitchen.blogspot.com/">My Carolina Kitchen</a><br />
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<a href="http://mrssouthernbelle.blogspot.com/">Mrs. Southern Belle</a><br />
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<a href="http://peelmeagrapeblog.blogspot.com/">Peel Me A Grape</a><br />
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<a href="http://cheesecurdinparadise.blogspot.com/">A Cheese Curd in Paradise</a><br />
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<a href="http://www.vintagevictuals.com/">Vintage Victuals</a><br />
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<a href="http://www.bos-bowl.com/">Bo's Bowl</a><br />
<br />
<a href="http://tvfoodanddrink.com/">TV Food and Drink</a><br />
<br />
<a href="http://www.chowandchatter.com/">Chow and Chatter</a><br />
<br />
<a href="http://foodpulse.blogspot.com/">Food Baby</a><br />
<br />
<a href="http://wanderlustfood.blogspot.com/">Food Wanderlust</a><br />
<br />
<a href="http://offthemenunow.blogspot.com/">Off the Menu</a><br />
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<a href="http://wiseanticsoflife.blogspot.com/">Frugal Antics of a Harried Homemaker</a><br />
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Congrats to the winners! And now, it's time for you winners to share the award and make somebody happy:<br />
<br />
1.Put the award logo on your blog or within your post<br />
2.Pass the award to 12-well-deserving <span class="goog-spellcheck-word">bloggers</span> <br />
3.Link the nominees within your post<br />
4.Let them know they received this award by commenting on their blog<br />
5.Share the love and link to the person from whom you received the awardPennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com9tag:blogger.com,1999:blog-6206900586785264672.post-34419270955787835212010-04-05T16:02:00.001-04:002010-04-05T16:06:07.020-04:00Your Comments<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJf8_cUA68xyfMwKyigqoN3zU03X6kVpcEWkXGF1a6vQsnSS_dtRf7xeH5P722prflzsC4_yqQ8A54LWnM4jkrBP0Ho5ykOIM2nW3eTrxymAnDr2ggYLElUo3o9p9q8Q2YQJGK6OOFbc/s1600/questionchef.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJf8_cUA68xyfMwKyigqoN3zU03X6kVpcEWkXGF1a6vQsnSS_dtRf7xeH5P722prflzsC4_yqQ8A54LWnM4jkrBP0Ho5ykOIM2nW3eTrxymAnDr2ggYLElUo3o9p9q8Q2YQJGK6OOFbc/s200/questionchef.jpg" width="149" /></a></div><div style="text-align: justify;">I love to read your comments because they let me know that someone out there is reading my blog, and as I promised before, I'll post them all, good or bad (unless they're way-over-the-top nasty). BUT...like I mentioned in my <a href="http://in-mimis-kitchen.blogspot.com/2010/01/word-about-comments.html">post of January 24th</a>....please, please make your comments in English, or at least give me a clue where you're from! More and more often I am getting comments in some Asian language (Chinese? Japanese? Korean?) and since I don't know what it is, I can't translate it. I would love to be able to post comments from my International visitors, but I can't when I don't have much to go on. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's the problem ya'll- If I can't identify the country or the language, then I can't use Bablefish to translate...it's as simple as that! Bottom line....if I don't know what it says, I'm not going to post it to my blog.</div><div style="text-align: justify;">I'm not trying to be ugly about this, but if you are able to read my blog enough to want to comment, then I figure you are probably capable of leaving your comment in English (or at least give me a clue where you're from so I can try a translating tool). Otherwise, thanks for stopping by, but don't bother to leave a comment because I can't post it.</div><br />
Thanks!<br />
MimiPennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com5tag:blogger.com,1999:blog-6206900586785264672.post-46787135307280802792010-03-31T22:01:00.010-04:002010-04-06T12:43:45.617-04:00Year of Soup Recipe Challenge Week 11- Caldo Verde: Portuguese Kale Soup<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It's week 11 of the Year of Soup Challenge here in Mimi's Kitchen, and I have another awesome guest post! This week's soup recipe is from Sofia, another of my foodie friends from <a href="http://www.halfhourmeals.com/">Half Hour Meals</a>. Sofia, a wonderful cook and a native of Portugal, has shared many of her delcicous, authentic Portuguese recipes with us at HHM, and I'm thrilled that she agreed to do a post for Mimi's Kitchen!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Please be sure to stop by Sofia's blog, <a href="http://www.food.metroideas.com/">Food Ideas</a>, to check out some more of her wonderful recipes. And, if you're interested in a chance to win a pair of one carat diamond earrings, just become a facebook fan of <a href="http://www.facebook.com/gemex">GemEx</a>, the company she works for! Are you ready to get cooking? Get out your soup pots and your ladles and let's make some Portuguese Kale soup! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Sofia writes: <em>This is an old time favourite soup and a classic in Portuguese cuisine. There are a variety of recipes for this soup, but I still prefer the original one, which is as simple as can be. Caldo verde actually means green broth! </em><br />
<br />
<em>Ever since I was a little girl I remember having this "green broth" on cooler days. Having lived away from Portugal most of my life, I must say this soup must be THE one that brings back memories of us visiting my grandparents and running around on their farm. Every year when we went back, our bodies would change, our personalities too, yet the taste and craving for this soup would always be with us. </em><br />
<br />
<em>Today, I carry on the tradition from our home in Wisconsin, and make this soup often for my own husband and children, just as my Mother once did for me. And every year when we go to Portugal, we always reunite the family and go to a restaurant to enjoy Caldo Verde as well as other traditional foods. </em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<strong>Caldo Verde (Portuguese Kale Soup)</strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_3D81M7Z4W-NJnkbaivT1ISedqVHGd1v_8Efb48b-G0oiQ2QVw2CpKEN4JC-yUPOUeTwVtVTU3p0ks0-0a47-BuRcw3ETRKoRKByNcRMlOfmIuYL9IsZUbJdwJFobs1hRyUgYhY4BNw/s1600/caldo+verde.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_3D81M7Z4W-NJnkbaivT1ISedqVHGd1v_8Efb48b-G0oiQ2QVw2CpKEN4JC-yUPOUeTwVtVTU3p0ks0-0a47-BuRcw3ETRKoRKByNcRMlOfmIuYL9IsZUbJdwJFobs1hRyUgYhY4BNw/s320/caldo+verde.jpg" width="320" /></a>Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 potatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb of kale or Chinese cabbage </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 quarts of cold water</div>4 tbsp olive oil<br />
1 chourico sausage, sliced (chorizo)<br />
salt and pepper to taste <br />
<br />
Directions:<br />
Wash the potatoes, peel and cut them in thin slices. <br />
Wash the greens, roll them up tightly and slice them as thin as you can (this is very important). <br />
In a little hot water first quickly scald the greens - this will make the greens keep their colour.<br />
Take 2 tablespoons of olive oil and lightly sautee the potatoes in a large pot. <br />
Add the water and simmer for about 20 minutes or until the potatoes are breaking apart. <br />
Mash the potatoes or mix them thoroughly to create a nice minimally-smooth cream .<br />
Let it simmer again for about 5 minutes then add the kale. <br />
In a small frying pan lightly sautee the sliced chourico. <br />
Just before serving, quickly mix in the leftover olive oil and the fat from the slices of chourico. <br />
When serving the soup in bowls decorate them with the slices of chourico.<br />
<a href="http://www.copyscape.com/"><img alt="Protected by Copyscape Plagiarism Check" border="0" height="31" src="http://banners.copyscape.com/images/cs-bl-88x31.gif" title="Protected by Copyscape Plagiarism Checker - Do not copy content from this page." width="88" /></a>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com3tag:blogger.com,1999:blog-6206900586785264672.post-27470829420253681412010-03-18T11:18:00.015-04:002010-03-31T22:20:03.249-04:00Year of Soup Recipe Challenge Week 10- Broccoli and Cheddar Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkQNFy0fwq9Z4POOeqa4I4FxBr7gpjGIuTpkSOixrK9M2bmiRq1vpp4-PDjWSp-eylGmjOXE-21INYtz1RjcK7WBN4WZfYcJmazR5he4f-iCUGcQcMfX0xledmJx8Q_jgqpRzkfIkbnY/s1600-h/broccoli-cheddar-soup_large.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5450006351450467314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkQNFy0fwq9Z4POOeqa4I4FxBr7gpjGIuTpkSOixrK9M2bmiRq1vpp4-PDjWSp-eylGmjOXE-21INYtz1RjcK7WBN4WZfYcJmazR5he4f-iCUGcQcMfX0xledmJx8Q_jgqpRzkfIkbnY/s200/broccoli-cheddar-soup_large.jpg" style="cursor: hand; float: right; height: 136px; margin: 0px 0px 10px 10px; width: 200px;" /></a><br />
I have a special treat for you today in Mimi's Kitchen! For the Year of Soup Challenge Week 10 post, my friend Catherine from <a href="http://www.halfhourmeals.com/">Half Hour Meals</a> has graciously agreed to do a guest post! I am really excited about this because Catherine's recipes are awesome...everything of hers that I have ever made has been easy and delicious (check out my review of one of her recipes <a href="http://www.halfhourmeals.com/food-for-thought/member-recipe-review-spinach-soup/">here</a>). <br />
<br />
So, grab another cup of coffee and pull up a chair while Catherine shares her recipe for Broccoli and Cheddar Soup with us. Please be sure to visit her wonderful blog, <a href="http://livingthegourmet.blogspot.com/">Living the Gourmet</a>, and then try this soup recipe...you won't be disappointed! <br />
<br />
<em>On a cold January day I found myself sitting by the window looking out into a vast winter wonderland. I had a nice hot cup of coffee in one hand and an Eating Well Magazine in the other. </em><br />
<em><br />
</em><br />
<em>As I turned each page, a new and interesting recipe greeted me one after another. But my body yearned for something different from chicken or pasta- I needed something warm and comforting and only one dish would satisfy such a craving- soup!</em><br />
<em><br />
</em><br />
<em>I found this recipe that day and simply fell in love with it! Creamy, delicious and truly gratifying! After I read the recipe, I nearly jumped up from my seat and prepared all that was necessary. </em><br />
<em><br />
</em><br />
<em>Inka, my poodle and my sous-chef, watched as I excitedly prepared my soup. As I tasted this delicious bowl, all I could think of was Louis P. De Gouy, author of The Soup Book, who said, “Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.” </em><br />
<em><br />
</em><br />
<em>Ah success! Warmth from the cold winter weather all in a bowl of comfort food- nothing can compare to a scrumptious bowl of steaming hot broccoli cheddar soup!</em><br />
---------------------------------<br />
Broccoli Cheddar Soup<br />
Adapted from Cabot Cheese – Eating Well Magazine<br />
<br />
Ingredients:<br />
2 tablespoons sweet butter<br />
4 potatoes – cooked & diced with skin<br />
1 onion – diced<br />
2 tablespoons flour<br />
4 cups chicken broth<br />
3 cups milk<br />
3 cups broccoli – cooked & chopped <br />
8 ounces sharp or extra sharp cheddar – grated<br />
1 tablespoon fresh lemon juice <br />
Ground black pepper to taste<br />
<br />
In a large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion in tender, about 5 minutes.<br />
<br />
Add flour and cook, stirring for about 2 minutes longer.<br />
<br />
Gradually stir in chicken broth and milk. Bring to low simmer. Add broccoli and simmer on low another 5 minutes.<br />
<br />
Remove from heat and stir in cheese. Add Lemon juice and black pepper.<br />
<br />
This soup is satisfying and tastes so rich and delicious!<br />
<br />
Enjoy with love,<br />
Catherine<br />
<a href="http://www.copyscape.com/"><img alt="Protected by Copyscape Plagiarism Check" border="0" height="31" src="http://banners.copyscape.com/images/cs-bl-88x31.gif" title="Protected by Copyscape Plagiarism Checker - Do not copy content from this page." width="88" /></a>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com11tag:blogger.com,1999:blog-6206900586785264672.post-62612841795705898042010-03-17T17:32:00.014-04:002010-03-18T12:30:42.887-04:00Year of Soup Recipe Challenge Week 9- Irish Vegetable Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnaejnoHurarkj4XAIdUNm5Ba7F-JWZGgXqNyy0rp6A5FjnpgCFCESKaW0phMzB5kH4jbEWEOR8yUA6l9ieGBhbbJbxR-5Z_P163JzuedLEMpb4878ef35MkMmUd7eKjxUz3CpKispqQ/s1600-h/StPatrick'sDay.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 131px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnaejnoHurarkj4XAIdUNm5Ba7F-JWZGgXqNyy0rp6A5FjnpgCFCESKaW0phMzB5kH4jbEWEOR8yUA6l9ieGBhbbJbxR-5Z_P163JzuedLEMpb4878ef35MkMmUd7eKjxUz3CpKispqQ/s200/StPatrick'sDay.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5449726366927477538" /></a><br />Happy St. Patrick's Day from Mimi's Kitchen! St. Patty's day is a big deal 'round our house because I am married to an Irishman who is very proud of his heritage. DLH's great-grandfather Driscoll came to America in the early 1900's from County Cork, Ireland, with nothing but empty pockets and the dream of a new life. Now, a hundred-plus years later, traces of that hopeful, red-headed young man can still be seen in the strawberry-blond hair and Irish blue eyes of my husband and his four brothers. <br /><br />In honor of St. Patrick's Day and my husband's great-grandfather, I thought I'd do a recipe for an Irish Vegetable Soup for week 9 of The Year of Soup Challenge. Almost as thick as a stew, this tasty and filling soup was very typical mid-day fare for working men like Grandpa Driscoll, and was usually served with plenty of bread and sweet Irish butter. <br /><br /><strong>Irish Vegetable Soup</strong><br />1/2 cup pearl barley<br />5 cups chicken broth or water<br />4 large potatoes<br />2 carrots<br />1/2 medium turnip<br />2 sticks celery, cut into bite-size pieces <br />1 medium onion, peeled and chopped into 1-inch pieces<br />2 large cabbage leaves, chopped <br />1 cup frozen peas<br />Salt and pepper to taste<br />2 sprigs fresh parsley (or 1 tsp. dried parsley)<br />1 sprig fresh thyme (or 1/4 tsp. dried thyme)<br />6 sage leaves (or 1/2 tsp. dried sage) <br /><br />Place the barley in a large pot and cover with 5 cups broth or water; bring to a boil. Reduce the heat and simmer for 10 minutes. Meanwhile, peel and wash the potatoes, carrots and turnip. Cut peeled vegetables into large (but bite-sized) pieces. Add all vegetables to pot with barley. Add salt, pepper, and herbs. Bring back to a boil, reduce heat and simmer until potatoes are tender, about 20-30 minutes. Serve with bread and butter.<br /><A HREF="http://www.copyscape.com/"><IMG SRC="http://banners.copyscape.com/images/cs-bl-88x31.gif" ALT="Protected by Copyscape Plagiarism Check" TITLE="Protected by Copyscape Plagiarism Checker - Do not copy content from this page." WIDTH="88" HEIGHT="31" BORDER="0"></A>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com2tag:blogger.com,1999:blog-6206900586785264672.post-84247485578510034762010-03-14T16:53:00.019-04:002010-03-25T13:04:21.417-04:00Year of Soup Recipe Challenge Week 8- Basic Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gI0TDdJ7t-HjYY5a2JEBi7Hp0GJQ8GvrJisMPN9A-wkDqhKoEwwMIDDRhNg2cjrHzRHvQ793QCxQpl0WSLzBv83XmO0Q0Xu5mddtSGnH_s9YPx0nxQ7pYX73Jhmhxzvgfy_0WDCSgoY/s1600-h/chowder.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gI0TDdJ7t-HjYY5a2JEBi7Hp0GJQ8GvrJisMPN9A-wkDqhKoEwwMIDDRhNg2cjrHzRHvQ793QCxQpl0WSLzBv83XmO0Q0Xu5mddtSGnH_s9YPx0nxQ7pYX73Jhmhxzvgfy_0WDCSgoY/s200/chowder.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448672839069402290" /></a><br />
I'm trying to catch up on the Year of Soup Challenge here at Mimi's Kitchen...by my count I am three weeks behind! I don't have any good excuses...just been really busy lately, getting ready for the WGHP appearance, working on other writing obligations, and testing recipes, so the time has gotten away from me! <br />
<br />
Now it's time to get back on track...even though I know it's entirely possible that nobody but me has noticed, and more than likely that nobody but me cares (you <em>are</em> out there reading this aren't you? anyone?). Still, a promise is a promise, even if you only make it to yourself, and I'm OCD enough to feel driven to get caught up.<br />
<br />
Today's recipe is adapted from one that I found in <em>Better Homes and Gardens</em> magazine a few years ago, and it's really great! It's a basic chowder that comes together in 30 minutes, and that you can change up with just a few additional ingredients to make several variations. If you like chowder as much as I do, then this versatile recipe is for you!<br />
<br />
<br />
<strong>Basic Chowder</strong><br />
<br />
3 tbsp. butter<br />
2 stalks celery, sliced thin<br />
1/4 cup diced onion<br />
2 tbsp. all-purpose flour<br />
1 (14-oz.) can chicken broth<br />
2 cups refrigerated diced potatoes with onions such as Simply Potatoes (half a 1-lb., 4 oz. package) <br />
1 1/2 cups milk<br />
1 cup half and half<br />
4 slices bacon, cooked crisp and crumbled (optional)<br />
salt and ground black pepper to taste<br />
<br />
Melt butter in a large saucepan over medium heat; saute celery and onion until tender, about 5 minutes. Whisk in flour until combined. Gradually whisk in broth; bring to a boil, stirring constantly. Add potatoes and return to a boil. Reduce heat and simmer, uncovered, 15 minutes, or until potatoes are tender. Slightly mash some of the potatoes. Add bacon and half and half. Simmer until heated through. At this point you would add your variation ingredients and continue simmering until heated through.<br />
<br />
<em>Variations:</em><br />
<em>Chicken Corn Chowder</em>- Add 1 cup frozen corn and 1 cup chopped, cooked chicken.<br />
<em>Chicken Primavera Chowder</em>- Add 1 cup frozen peas and carrots, and 1 cup chopped, cooked chicken.<br />
<em>Crab and Basil Chowder</em>- Add 12 oz. lump crab meat (drained, flaked and cartilege removed), and 2 tsp. dried basil, crushed.<br />
<em>Ham and Corn Chowder</em>- Add 1 cup frozen corn, and 1 cup chopped, cooked ham.<br />
<a HREF="http://www.copyscape.com/"><img SRC="http://banners.copyscape.com/images/cs-bl-88x31.gif" ALT="Protected by Copyscape Plagiarism Check" TITLE="Protected by Copyscape Plagiarism Checker - Do not copy content from this page." WIDTH="88" HEIGHT="31" BORDER="0"></A>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com0tag:blogger.com,1999:blog-6206900586785264672.post-10431526161853024342010-03-14T16:24:00.005-04:002010-03-14T16:45:51.862-04:00$2 Dinners Posts Are Moving<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlC5rnEuO6MTYf-AtPqcan8Gvl2y9OELX7GRqQg22eAz90Fm90vd8w2jz-4VozF71CgVKwOp4Q1kjIrC_qL6c28U40HubDiTwn0ukg6R2Xt5cryOVsOc2JgLDaEEG2_D9wclTRvLQHAWA/s1600-h/two+dollar+bill.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 84px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlC5rnEuO6MTYf-AtPqcan8Gvl2y9OELX7GRqQg22eAz90Fm90vd8w2jz-4VozF71CgVKwOp4Q1kjIrC_qL6c28U40HubDiTwn0ukg6R2Xt5cryOVsOc2JgLDaEEG2_D9wclTRvLQHAWA/s200/two+dollar+bill.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448591729585354610" /></a><br />After the success of my recent appearance for $2 Dinners on WGHP, I decided it was time to give $2 Dinners it's own home on the web,and for that reason I won't be posting my column from this past week. I am in the process of starting a $2 Dinners blog that I hope to launch in the next week or so, hopefully before my next spot on WGHP. I hope ya'll will check back and please stay tuned for the big launch of the $2Dinners blog real soon!<br /><br />In the meantime, here's the video from my appearance on WGHP.<br /> <embed type='application/x-shockwave-flash' salign='l' flashvars='&titleAvailable=true&playerAvailable=true&searchAvailable=false&shareFlag=N&singleURL=http://wghp.vidcms.trb.com/alfresco/service/edge/content/621d337e-ca58-444e-9165-fad695760bea&propName=wghp.com&hostURL=http://www.myfox8.com&swfPath=http://wghp.vid.trb.com/player/&omAccount=triblocaltvglobal&omnitureServer=myfox8.com' allowscriptaccess='always' allowfullscreen='true' menu='true' name='PaperVideoTest' bgcolor='#ffffff' devicefont='false' wmode='transparent' scale='showall' loop='true' play='true' pluginspage='http://www.macromedia.com/go/getflashplayer' quality='high' src='http://wghp.vid.trb.com/player/PaperVideoTest.swf' align='middle' height='450' width='300'></embed>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com1tag:blogger.com,1999:blog-6206900586785264672.post-55961979365651541342010-02-25T20:25:00.027-05:002010-03-18T12:31:34.052-04:00$2 Dinners- These Kid Pleasing Meals Won't Break the BankThis week's $2 Dinners column is about home-cooked meals that have kid-appeal, and that won't break your budget. I know a little bit about kid-pleasing meals because I raised two picky eaters of my own back in the day. These days, I cook for two little men who are not only picky, they have a deep-rooted love of burgers and fries, pizza, etc. that makes it a challenge to get them to eat home-cooking!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugLNIBi10fUvjrRVyUKwQ4qk8D2o7bLGHdSfZbP8_z2MOo_gQt8ExgZicmHPurhSYgOYoTc7UggTDfzBkj-Q56EqD5ahcIXZbolO7_Z8agRdwMmuGaZ-LX8ccYmSaanD2v0lXb7zSsds/s1600-h/IMG_0153.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugLNIBi10fUvjrRVyUKwQ4qk8D2o7bLGHdSfZbP8_z2MOo_gQt8ExgZicmHPurhSYgOYoTc7UggTDfzBkj-Q56EqD5ahcIXZbolO7_Z8agRdwMmuGaZ-LX8ccYmSaanD2v0lXb7zSsds/s200/IMG_0153.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5442612507333771474" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sFxyxEC12b_RBoDWGWB2ZIaAPATTRuzWLSOYDhO0sTG0U5iNnBmC0NkfGurJT08Dm-XFfkrPdoXj2NX1HRTLsf-AzYhQkjfo8od3TL1Tobgb4d16mWSWQgoAYQTpWxxiVySwcniSYuM/s1600-h/n541401402_1816173_3319.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sFxyxEC12b_RBoDWGWB2ZIaAPATTRuzWLSOYDhO0sTG0U5iNnBmC0NkfGurJT08Dm-XFfkrPdoXj2NX1HRTLsf-AzYhQkjfo8od3TL1Tobgb4d16mWSWQgoAYQTpWxxiVySwcniSYuM/s200/n541401402_1816173_3319.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5442611851695828530" /></a><br />These two cuties are my grandsons and they are the light of my life. Once a week, they come to my house for supper, and I absolutely love to see those sweet little faces at my dining room table! Sometimes though, I have a hard time convincing them to try what I've prepared, because just like most other kids, they would much rather eat junk food and fast food instead of home-cooking. The youngest one, Tyler, would eat nothing but french fries and candy if he was allowed (and as many bananas as his tummy will hold); and the oldest one, Brandon, eats really well sometimes and other times he won't eat anything but pizza and hot dogs. <br /><br />I must confess that sometimes I give in and serve pizza, or we go get kids' meals from the McDrive-thru. After all, it's a Mimi's prerogative to spoil her grandchildren right? But, the fast food is just an occasional treat, and I would rather feed a home-cooked meal where I control the ingredients and I know what's going in those precious little bodies of theirs. Besides, not only is fast-food not a good choice nutritionally, it gets expensive too! <br /><br />So how do I get them to eat? I give them the fast-food flavors they crave in a home-cooked, budget-friendly casserole! Check it out...these recipes are kid-tested and approved, taste great, and the best part? They're inexpensive to make at only $1.27 per serving and 90 cents per serving respectively. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY75PEPewcJxbVtY192Wgt3HnLzRe7iwRU6NgA-TH9bpn5yQQQbO18K7S-btPMAeoTojCkWxk07b0SmMp0WZITFR1NZ4KzBf0RD5hpnmk1Nk91_5OEIxqz6ipQWxnpsCxxOERbhfG5Wwc/s1600-h/BUR_2010_02_24_FINAL+29.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 100px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY75PEPewcJxbVtY192Wgt3HnLzRe7iwRU6NgA-TH9bpn5yQQQbO18K7S-btPMAeoTojCkWxk07b0SmMp0WZITFR1NZ4KzBf0RD5hpnmk1Nk91_5OEIxqz6ipQWxnpsCxxOERbhfG5Wwc/s200/BUR_2010_02_24_FINAL+29.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5442608982526479282" /></a>Pennyhttp://www.blogger.com/profile/07030751814186790025noreply@blogger.com1