tag:blogger.com,1999:blog-2756050609960953572024-03-04T23:58:16.407-06:00All About The PlateAideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-275605060996095357.post-12783147214162780162015-02-22T12:09:00.002-06:002015-04-26T16:15:23.207-05:00Banana & Cranberry Nut Muffins - no flour, no added sugar.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLBe5zH_HMFHOW7C_NTdosi0WaKQbJE1ps4hVdIGJqSzwXWGX8O20bs7GwBCv6yGTiI67NbkND49SGmRJkj5cEOXO6t_h3Xlbbj7MpjIK0Hgh9QajGE6wAfj6aKN-OLAipsa0eOA_OYc/s1600/IMG_7068.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLBe5zH_HMFHOW7C_NTdosi0WaKQbJE1ps4hVdIGJqSzwXWGX8O20bs7GwBCv6yGTiI67NbkND49SGmRJkj5cEOXO6t_h3Xlbbj7MpjIK0Hgh9QajGE6wAfj6aKN-OLAipsa0eOA_OYc/s1600/IMG_7068.JPG" height="112" width="200" /></a></div>
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These muffins are really good - naturally with no flour, they are a little more dense than regular muffins, but very filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XMZuT-Z5PUiVckHfx2CzJDIeMt3Dz4lAKWUCtm4aIXZSlF0yzLpgpFfXrAyAzOfylfop9IWouZyJXgijB3NAO2jqwam_ewuagedMNvIntFpUosHyGYp8feNkeiTshdSop6DlAZ4VJ9A/s1600/IMG_7058.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/AVvXsEj0XMZuT-Z5PUiVckHfx2CzJDIeMt3Dz4lAKWUCtm4aIXZSlF0yzLpgpFfXrAyAzOfylfop9IWouZyJXgijB3NAO2jqwam_ewuagedMNvIntFpUosHyGYp8feNkeiTshdSop6DlAZ4VJ9A/s1600/IMG_7058.JPG" height="180" width="320" /></a></div>
I use frozen bananas because, once defrosted, they are already the correct consistency and require no mashing. I keep bananas in my freezer all the time - once defrosted, cut one end with a sharp knife and you can squeeze the flesh out like a tube of toothpaste. If you don't have frozen bananas then by all means use fresh but they will take a lot of mashing - a blender would probably be the best solution.<br />
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<h3>
Ingredients</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySqrfV9kt5z0hRLIbnTYLEwM-o0vlBoGKbkHb2kDJ5ruZabR1x2b_NIGYqZXby6EsHz3wDMYRDrm-dxTYCDFrou1asEYfnZzD9t05rX9JikVIgOrZu0hcca3JZflcocF87eWVsL8-7-Q/s1600/IMG_7061.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/AVvXsEhySqrfV9kt5z0hRLIbnTYLEwM-o0vlBoGKbkHb2kDJ5ruZabR1x2b_NIGYqZXby6EsHz3wDMYRDrm-dxTYCDFrou1asEYfnZzD9t05rX9JikVIgOrZu0hcca3JZflcocF87eWVsL8-7-Q/s1600/IMG_7061.JPG" height="112" width="200" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Gp8-tvW7LJDBSzx76lX63DCjZojUP-8X3uv_lgYC9dqiPzAYN64jVn7JIVmJ3O2VGz0E3abDEaNr10wO7uCPt8-iqPgB-8bvZZMLzDzBCjgCsC1dDtKQDvl3pBGwPzKDC387P9bcxGA/s1600/IMG_7065.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Gp8-tvW7LJDBSzx76lX63DCjZojUP-8X3uv_lgYC9dqiPzAYN64jVn7JIVmJ3O2VGz0E3abDEaNr10wO7uCPt8-iqPgB-8bvZZMLzDzBCjgCsC1dDtKQDvl3pBGwPzKDC387P9bcxGA/s1600/IMG_7065.JPG" height="200" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPuVNhXoFAd9QYAARV2l5X-fNSOZ-PniAO5ALlEFQRMxNPQtQcdyd_Ci8Es6JoloNX0eKEjhejlxbURb-sJnHMZ2MG0JAJI2DJ2rxUPCj2RPlcg61fV8jdT2tlu_GNa1u4vbAiTHGEzM/s1600/IMG_7064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPuVNhXoFAd9QYAARV2l5X-fNSOZ-PniAO5ALlEFQRMxNPQtQcdyd_Ci8Es6JoloNX0eKEjhejlxbURb-sJnHMZ2MG0JAJI2DJ2rxUPCj2RPlcg61fV8jdT2tlu_GNa1u4vbAiTHGEzM/s1600/IMG_7064.JPG" height="112" width="200" /></a></div>
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4 frozen bananas, defrosted at room temperature<br />
4 eggs<br />
1/2 cup of almond butter (or substitute peanut butter)<br />
2 tablespoons of coconut oil, melted<br />
1/2 cup of coconut flour<br />
1 teaspoon of vanilla essence<br />
2 teaspoons of cinnamon power<br />
1/2 teaspoon of nutmeg<br />
1 teaspoon of baking powder<br />
1 teaspoon of baking soda<br />
1/4 teaspoon of salt<br />
1 cup of crushed pecans (walnuts or almonds will work also)<br />
1 cup of loosely chopped dried cranberries<br />
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<h3>
Method:</h3>
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Preheat the oven to 350 degrees F (for a handy conversion chart<a href="http://www.goodcooking.com/conversions/temp.htm" target="_blank"> click here</a>)<br />
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Line a muffin tin with paper cups<br />
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Thoroughly mix the bananas with the almond butter<br />
add the melted (cooled) coconut oil and vanilla essence and stir in<br />
beat the eggs add and blend well<br />
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In a separate bowl:<br />
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Sift the coconut flour, cinnamon, nutmeg, baking power, baking soda and salt<br />
(I sift these not because they need aerating, but they frequently have lumps that do not mix well)<br />
stir to combine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNWoiYjNXnqmaet7wyPTh7SnHvOUQdqVQPtXu3GYgmmAU6V4btKTYDnPstk1CB7uzQV8WxbwPTSwpoiavAcLwC6U5u2CLTnzts2zt04DW1aFN8XTPo2QfsRaG1_5JFeUSJ6qIn3hwvak/s1600/IMG_7066.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/AVvXsEgSNWoiYjNXnqmaet7wyPTh7SnHvOUQdqVQPtXu3GYgmmAU6V4btKTYDnPstk1CB7uzQV8WxbwPTSwpoiavAcLwC6U5u2CLTnzts2zt04DW1aFN8XTPo2QfsRaG1_5JFeUSJ6qIn3hwvak/s1600/IMG_7066.JPG" height="112" width="200" /></a><br />
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Add these dry ingredients to your banana, egg, almond butter mixture and fold in<br />
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finally, add the crushed nuts and cranberries and mix in<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD66c9tysHjQcZavAZwxumh9t8ogSGtC8_HfbT3go_6Pngkv_BXuX3xIuj8NdLpR1meppjmkmDkaoIyU_68JeIpidaIn2GUYIsky1oFDtawOGPTUz__dtGi6BRYI0Uhwy-FAH7C4wx7qk/s1600/IMG_7067.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD66c9tysHjQcZavAZwxumh9t8ogSGtC8_HfbT3go_6Pngkv_BXuX3xIuj8NdLpR1meppjmkmDkaoIyU_68JeIpidaIn2GUYIsky1oFDtawOGPTUz__dtGi6BRYI0Uhwy-FAH7C4wx7qk/s1600/IMG_7067.JPG" height="112" width="200" /></a><br />
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fill the muffin cups evenly and top each muffin with half a pecan or other nut - bake for 30 minutes.<br />
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These muffins freeze well, and are best served warm - defrost and warm in a microwave for 15 seconds.<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-1555555026397602482015-01-09T17:56:00.000-06:002015-01-09T17:56:35.929-06:00Roasted Whole Cauliflower<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgAYLee0LDovSpWGG9zhumxYWk-1Kqhz5v60Ls9rJ-rdBOqSdJTdwd3Pq3Sg9tZ3Mep6y6YdvNJily8BtYZljh3ASdtgJVUWOQFzMeBa22yUG_uejARnBXC6JLFNSpe0B8_7tSbaZjOQ/s1600/cauli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgAYLee0LDovSpWGG9zhumxYWk-1Kqhz5v60Ls9rJ-rdBOqSdJTdwd3Pq3Sg9tZ3Mep6y6YdvNJily8BtYZljh3ASdtgJVUWOQFzMeBa22yUG_uejARnBXC6JLFNSpe0B8_7tSbaZjOQ/s1600/cauli.jpg" height="143" width="200" /></a>Ingredients:<br />
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1 whole cauliflower<br />
1 cup of heavy whipping cream (or natural yogurt)<br />
1 tablespoon of olive oil<br />
1 lime (zest and juice)<br />
2 tablespoons of chili powder<br />
1 tablespoon of cumin<br />
2 whole cloves crushed<br />
1 teaspoon of salt<br />
1 teaspoon of black pepper<br />
small bunch of parsley chopped to garnish<br />
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optional: panko crumbs and grated parmesan cheese<br />
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Method:<br />
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Heat the oven to 400 degrees F<br />
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clean the cauliflower<br />
remove the leaves and the stalk but keep whole<br />
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whip the cream until stiff<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotE2QlnoITQbDI0syqwZZSx8lladmjVcIXmMIGFg25O3Pt4oAZSfoWT5mFO6hqGoU6HMeGqfRdmVqyZS6ig4E_YmB8stjt0EuRPOrb4WO9NcMms9iH5FR8t2qqSzPoRfgR67HPg7jU5I/s1600/mixture.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotE2QlnoITQbDI0syqwZZSx8lladmjVcIXmMIGFg25O3Pt4oAZSfoWT5mFO6hqGoU6HMeGqfRdmVqyZS6ig4E_YmB8stjt0EuRPOrb4WO9NcMms9iH5FR8t2qqSzPoRfgR67HPg7jU5I/s1600/mixture.jpg" height="112" width="200" /></a>add the other ingredients except for the parsley<br />
mix well<br />
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place the cauliflower upside down in the cream mixture<br />
using hands (I use disposable rubber gloves) and /or a brush cover the head evenly with the cream mixture<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wSL9o2LTJSO3QqRJXzuv99h7sodkxZt-Q6Pa9-vpy68ZTu0rRynar94gNJiAhtMq1ro64IhuURofT_65nZU6y82zSiSasWbY6wq-41srTHznQp_8skgFR7l_Nd5uZGeRAqWUHLcuIuw/s1600/ready+to+cook.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/AVvXsEi7wSL9o2LTJSO3QqRJXzuv99h7sodkxZt-Q6Pa9-vpy68ZTu0rRynar94gNJiAhtMq1ro64IhuURofT_65nZU6y82zSiSasWbY6wq-41srTHznQp_8skgFR7l_Nd5uZGeRAqWUHLcuIuw/s1600/ready+to+cook.jpg" height="134" width="200" /></a><br />
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Place the coated cauliflower upright in an oven proof dish<br />
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if using panko and /or grated cheese, sprinkle over the top of the cauliflower</div>
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bake in the oven for 40 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZsW5xuWIVDfBl-8eMFyopGEL2FXYZc7OCJpao_O9FnTzvOmRIjg8RslpCF2sZ_PiDceMlNpDboQDqHaQflmg6teWZZap_nFsou_0WoHek7azbjL9TqTEfJRM1Ll75nhZiG-EFH-pPDo/s1600/done.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/AVvXsEiYZsW5xuWIVDfBl-8eMFyopGEL2FXYZc7OCJpao_O9FnTzvOmRIjg8RslpCF2sZ_PiDceMlNpDboQDqHaQflmg6teWZZap_nFsou_0WoHek7azbjL9TqTEfJRM1Ll75nhZiG-EFH-pPDo/s1600/done.jpg" height="125" width="200" /></a><br />
sprinkle with chopped fresh parsley to garnish<br />
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Serve by itself, or as a side with just about anything you can think of.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgOAiwud0GFo5HQunvUx97WQqXlj2PA1yVAVV6zhQcb-w4FmpAtPqTVQresxeoHfM2hSHkbCCeTt-CTUKbR4FjUs6dx7jWIq7WOs4U0Ewufh_6NZ7_qBghvYWupCncRy2E8IQyFlai5k/s1600/serve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgOAiwud0GFo5HQunvUx97WQqXlj2PA1yVAVV6zhQcb-w4FmpAtPqTVQresxeoHfM2hSHkbCCeTt-CTUKbR4FjUs6dx7jWIq7WOs4U0Ewufh_6NZ7_qBghvYWupCncRy2E8IQyFlai5k/s1600/serve.jpg" height="183" width="400" /></a></div>
<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com1tag:blogger.com,1999:blog-275605060996095357.post-70319698596285357722015-01-07T08:05:00.001-06:002015-01-07T08:05:46.867-06:00Larry's Bean SoupThis recipe can be adjusted to fit individual tastes.<br />
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Any single bean or legume can be used, such as Pinto, Kidney, Lima, Mung, Split Pea. Or make your own mixture.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pjqdjrxmbG4QdUT77YMDaC2QVkNrXQKc8XqioCgvhAiB-QQTzBCz7cXz2zTJ_c4HA3VlH_ZUbuANotRXneNIM0YxOCOWjX3yqJ5szsB9hxKObgK3l1ALGwyOkroX8yJHl66VsSSoTlc/s1600/10891751_10205690245606099_4707314740262272180_n.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/AVvXsEh0pjqdjrxmbG4QdUT77YMDaC2QVkNrXQKc8XqioCgvhAiB-QQTzBCz7cXz2zTJ_c4HA3VlH_ZUbuANotRXneNIM0YxOCOWjX3yqJ5szsB9hxKObgK3l1ALGwyOkroX8yJHl66VsSSoTlc/s1600/10891751_10205690245606099_4707314740262272180_n.jpg" height="93" width="200" /></a>For the purposes of this recipe I used a <a href="http://goo.gl/T2s1Je" target="_blank">15-16 dried bean medley</a> available in the “Bean” aisle of HEB, our local grocery store. It is a combination of various beans. Feeds 8-12 and ready in 8 hours by crock pot (high) or 6 hours stove top.
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Measurements are not precise and should be adjusted to taste. Start with smaller quantities as you can always add more.
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You will need a 4-8 quart pot to prepare this in. I used a 4 quart crock pot which was almost to small.
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Main Ingredients<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFmQGpFmmBper1Odlf7mBTgB_pPnKSvId0L_rFqjofDCqKYM8DqqZ0dyAjTp6iGCdCGn-IiL-hdg-KAuL1oJSduDqLJue4nWgZkbkkH6G7XM-3AF-4d36vv15A2cAakpHW-4ONZU1Kk4/s1600/512-ccBBSuL.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFmQGpFmmBper1Odlf7mBTgB_pPnKSvId0L_rFqjofDCqKYM8DqqZ0dyAjTp6iGCdCGn-IiL-hdg-KAuL1oJSduDqLJue4nWgZkbkkH6G7XM-3AF-4d36vv15A2cAakpHW-4ONZU1Kk4/s1600/512-ccBBSuL.jpg" height="200" width="200" /></a>
1lb bag of dried beans<br />
½ to 1 cup chopped onions<br />
½ teaspoon pepper<br />
½ teaspoon paprika<br />
¼ teaspoon cumin<br />
1 teaspoon chili powder<br />
4 cloves of garlic (crushed) or garlic powder to taste<br />
½ teaspoon cayenne pepper<br />
1 can of Rotel tomatoes<br />
<br />
If you do not want pure vegetarian add<br />
1 lb of cubed beef steak, ham, ham hocks (bacon will work as well)<br />
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Adjust ingredients you fit your taste. I have intentionally left out salt and we prefer to add this ourselves<br />
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Ingredients (optional and definitely to taste)<br />
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1 small can of tomato paste
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½ to 1 cup diced green or red bell pepper (use both if you like bell peppers)<br />
½ to ¾ cup ketchup or BBQ sauce (to taste, start with a little)<br />
1 tablespoon Worcestershire <br />
1 teaspoon yellow mustard<br />
1 bottle of beer<br />
7 Jalapenos to taste (fresh or canned)<br />
1 teaspoon lime, lemon or apple cider vinegar if you want to cut back the sweet.<br />
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Method:<br />
<br />
Wash beans with cold water and cover with 2-3 inches of water. They need to soak overnight (8-12 hours). I do this in the container I am cooking them in. I use the water they soaked in but some prefer to discard that and replace with fresh water.<br />
<br />
If using meat, brown in a skillet. The size of the meat cubes depends upon taste. I like smaller pieces others may prefer larger pieces. You do not need to fully cook the beef, just get the outside brown to seal. You can substitute any meat or leave it out altogether. One of our favorites is to use cooked brisket from Smoky BBQ house in Leander. It saves the time and mess of browning. The same goes for cooked
ham, smoked ham hocks etc..<br />
<br />
Combine all of your ingredients into the pot and cover with water. I usually start with water and add beer as it cooks. The more water you use the soupier it will be. ½ to 1 inch covered cooking is my preference. If you put too much water you can boil it off.<br />
<br />
Bring to a rapid boil if on the stove top and then high simmer (very low boil) till beans are soft (4-6 hours on stove top). 1-2 hours into the cooking remove any floating grease from the pot with a spoon). Stir frequently. If using a crock pot put on high for 8 hours.<br />
<br />
Serve with a side of chopped raw sweet onions and fresh or pickled jalapenos for a crunch and extra kick.<br />
<br />
This recipe is absolutely the best the next day, in fact I recommend making it the day before and let stand overnight in the refrigerator. It refrigerates and freezes well.<br />
<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-54930328545395552082015-01-02T15:14:00.001-06:002015-01-03T05:06:22.598-06:00My Christmas MenuFor some time now my son has been asking me to document my Christmas dinner, so this year I decided to do that. My Christmas dinner evolved, starting with dinner at Granny's house. ( See Chapter 1 of <a href="http://www.amazon.com/Peeling-Onion-Aideen-Walsh-ebook/dp/B00H8XCD3Y/ref=sr_1_1?ie=UTF8&qid=1401382227&sr=8-1&keywords=aideen+walsh" target="_blank">Peeling The Onion</a> for a full description of what that was like). I never knew how the food was cooked as my grandmother hired a cook for that and besides I was too young to care, but later on, when Christmas at Granny's stopped and my mother took over, I learnt a lot helping her. Over the years I have put my own slant on how I prepare and cook, and even what I prepare and cook.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5zC45Zz2k0K3P-f5pJI5g3i0q2EyisEnKMfWRcV5x9rID92cG5t-46uEHmMnpCaj3HL0J5yq26wVwDELoQX5-QN_cn5Li05A_3MpRe8HZ6txvLSULUUthrXPxhbsRN0U_GpU9VjJ1RFS/s1600/breakfast.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5zC45Zz2k0K3P-f5pJI5g3i0q2EyisEnKMfWRcV5x9rID92cG5t-46uEHmMnpCaj3HL0J5yq26wVwDELoQX5-QN_cn5Li05A_3MpRe8HZ6txvLSULUUthrXPxhbsRN0U_GpU9VjJ1RFS/s1600/breakfast.JPG" height="112" width="200" /></a>I do always have the traditional Irish boiling bacon and roast, stuffed turkey. Now that I am living in Texas I order my bacon well in advance from <a href="https://www.foodireland.com/" target="_blank">Food Ireland </a>and it arrives frozen, there is a lot of ham here, but that is not the same. I also order Irish rashers for breakfast on Christmas morning. We have a traditional 'fry up' on Christmas morning, less traditional is the fact that we use paper plates and plastic knives and forks for breakfast - anything to minimize the cleanup is a good idea.<br />
<br />
A very important part of the preparation is to soak the bacon in cold water for about 2 days before Christmas, this water is changed at least once every 24 hours, more is better. This minimizes the salt content.<br />
<br />
The menu is:<br />
<h4>
Turkey broth</h4>
<ul>
<li>Roast Stuffed Turkey & boiled Bacon</li>
<li>Brussels Sprouts (cooked in the water with the bacon)</li>
<li>Carrots sauteed with onion & parsley ( I like to add a couple of shallots but that is optional)</li>
<li>Belgian Endive (I grew up knowing this as Chicory) sauteed</li>
<li>Roasted potatoes</li>
</ul>
Traditionally in Ireland we had plum pudding & brandy sauce for dessert, but I no longer do that because almost no one I currently feed likes it and it is a huge amount of time to prepare and cook. This year we have a choice of either apple pie or berry pie with ice cream and / or whipped cream.<br />
I like to finish off with an Irish coffee.<br />
<br />
So, how do I prepare and cook all of this? Well, a tradition my mother started was to prepare as much as possible on Christmas Eve, minimizing the work to be done on Christmas Day.<br />
<h4>
Christmas Eve:</h4>
What can we do the day before? Remember at least two days before we started soaking the bacon and changing the water regularly. Everything can be cooked on Christmas Day, but the more you can prepare the day before, the more time you have to play those boardgames Santa brought the kids, or table tennis, or trains.. or Super Flight Deck and Barbie Dolls and Stretch Armstrong.<br />
<h4>
Chicory:</h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fCsv77GzMCQrzBQ5J9XYwGHzTIiGE4Vv-Lb54OgUUKWxDQP9GwzGCXq-yUn-hTWprgAaGaciAPGUsLCV6sOmgCOhgajIQr-WUGX-8H5KHMjHk-s_fdHW4XcbKIfTKztW2OYAoaVh8l0i/s1600/Endive-Chicory-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fCsv77GzMCQrzBQ5J9XYwGHzTIiGE4Vv-Lb54OgUUKWxDQP9GwzGCXq-yUn-hTWprgAaGaciAPGUsLCV6sOmgCOhgajIQr-WUGX-8H5KHMjHk-s_fdHW4XcbKIfTKztW2OYAoaVh8l0i/s1600/Endive-Chicory-1.jpg" height="168" width="200" /></a>Also known as Belgian Endive, is not easy to get in Texas so I keep an eye out for it coming up to Christmas and as soon as I see some I buy it and cook and freeze it. Naturally it is better if it is freshly cooked, but it does OK being frozen and that is better than none at all. Chicory is an acquired taste - it is the dandelion family along with Radicchio, so I am sure you can imagine, it is bitter. Braising it in butter reduces much of the bitterness however.<br />
<br />
To prepare it, cut the end of the stalk off, remove any damaged outer leaves, slice from stalk to tip into quarters and wash. Then melt butter over a gentle heat, more is better - but how much depends on how much Chicory you managed to get and how much you like butter. Toss the chicory in the melted butter over the heat add a pinch of salt and a small amount of water, cover and simmer for about 10 to 15 minutes stirring occasionally. If you were lucky enough to get this just before Christmas, then cook it on Christmas Eve and it will heat up nicely the next day in the microwave. Otherwise freeze it and heat up in the microwave from frozen.<br />
<h4>
Carrots:</h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO7Jlf7yUPuCFCP7iwIgcnXHPmmDX3um5WVPUrrm0Cpod3FpKv27vdUXk9jX6JwhO1dvIDAOr6d_uAKTBnHef7aTpv3wInBBlhnwMLZZ3DyK76uobn9FdC_1eSJSYnOVngX___JCCi7wc/s1600/carrotts+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO7Jlf7yUPuCFCP7iwIgcnXHPmmDX3um5WVPUrrm0Cpod3FpKv27vdUXk9jX6JwhO1dvIDAOr6d_uAKTBnHef7aTpv3wInBBlhnwMLZZ3DyK76uobn9FdC_1eSJSYnOVngX___JCCi7wc/s1600/carrotts+1.jpg" height="112" width="200" /></a></div>
I used a little over half a pound of carrots - I always buy organic when I can get them - half an onion, three shallots (optional) and half a bunch of parsley.<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr4MUtuQ9bkpWJN_NCNNYzgTRqCQamkUhO_3WjdPwpmp3ya45Xhy66Ic3FfGzolNw1hYnPI6O3GBhGkxag6f7fXmG52LDmrIgdeqnY_C0wnQWtkpQyhMzYe9sWF3xuHDJ3NwfqbJUxrlc/s1600/carrots+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr4MUtuQ9bkpWJN_NCNNYzgTRqCQamkUhO_3WjdPwpmp3ya45Xhy66Ic3FfGzolNw1hYnPI6O3GBhGkxag6f7fXmG52LDmrIgdeqnY_C0wnQWtkpQyhMzYe9sWF3xuHDJ3NwfqbJUxrlc/s1600/carrots+3.jpg" height="112" width="200" /></a>
<li>top and tail, peel and thinly slice the carrots</li>
<li>peel and chop the onion into small chunks</li>
<li>peel and slice the shallots</li>
<li>remove the stalks from the parsley</li>
<li>melt butter over a slow heat - I used about 2 ounces of butter for 10 ounces of chopped carrots</li>
<li>toss the sliced carrots in the butter and then add the onion, shallots and parsley and a pinch of salt</li>
<li>stir and allow to saute for a few minutes</li>
<li>add half a cup of water and cover </li>
<li>reduce the heat and simmer for approximately 15 minutes</li>
<li>place in a microwave safe serving dish and when cool store in the refrigerator</li>
<li>this will microwave in a few minutes before dinner next day</li>
</ul>
<h4>
Soup: </h4>
<b>Ingredients</b>:<br />
turkey giblets, neck and wing tips<br />
chicken broth<br />
carrots (I used six medium sized)<br />
large onion<br />
chopped parsley<br />
chopped baby spinach leaves - optional but I love spinach and if chopped well, non spinach lovers don't even notice<br />
salt and pepper<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioL22kzaODWAdp6aWQyNkxOW1pe-5sdYTH48JhCdKtFFIT5h-v-hqDua8KZ2GXyqGgdn_mChYULMHa9jtY52TXp4Glh9_JsQ2f5XZUrXbPgAQaglQUiWXztCBIgYCe-KW5umYUn3T3jKyu/s1600/soup+2.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/AVvXsEioL22kzaODWAdp6aWQyNkxOW1pe-5sdYTH48JhCdKtFFIT5h-v-hqDua8KZ2GXyqGgdn_mChYULMHa9jtY52TXp4Glh9_JsQ2f5XZUrXbPgAQaglQUiWXztCBIgYCe-KW5umYUn3T3jKyu/s1600/soup+2.jpg" height="112" width="200" /></a><br />
<br />
When my kids were growing up I used to make my own chicken broth. We normally had a roast chicken on Sunday, so coming up to Christmas I would boil the carcass in a little water and strain and freeze the broth. Nowadays I just use packaged broth.<br />
<br />
<br />
<br />
Place the giblets, neck, wing tips, peeled and chopped carrots and onions in a pot with chicken broth and chopped parsley and spinach if using. Add salt and pepper and bring to a boil, turn down and simmer for about an hour. Let cool and store in the refrigerator.<br />
<h4>
Stuffing:</h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCG3RG_2idzSwD1rrorC629j1RFNG3iiW0QRirKE3TZgrD-VdCqQuK11ZCnegpn72Fi6YzqOZ9AVbxWyMDKvh-3Pc4JgYXzockCJBG45UjuauyO4AAQ2l499TizT1rl2SLAt3v0oWNrmXG/s1600/breadcrumbs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCG3RG_2idzSwD1rrorC629j1RFNG3iiW0QRirKE3TZgrD-VdCqQuK11ZCnegpn72Fi6YzqOZ9AVbxWyMDKvh-3Pc4JgYXzockCJBG45UjuauyO4AAQ2l499TizT1rl2SLAt3v0oWNrmXG/s1600/breadcrumbs.jpg" height="112" width="200" /></a>I use french bread for this, and how much depends on how big your turkey is. For a 10 pound turkey I used a full loaf. Normally I buy the bread about 3 days before Christmas and leave it out to slightly harden. Then I chop it into chunks and put it in my food processor, in no time I have breadcrumbs. It may look like a whole lot, but they will shrink down.<br />
<h4>
So, Ingredients for the stuffing:</h4>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2Km79-fLdZGZdK0tx0INCRTBEdSTmHox4RxpD34mPNV6sQwQKppS8VRnNvd2BN8DgMZqrHYyvRfz_xLZQsTzPG84kY0KGNiRMs8VXM4BUKXjjyJOr_WxRh2_FMBXWzVc9-KQO2-1hRWb/s1600/gloves.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2Km79-fLdZGZdK0tx0INCRTBEdSTmHox4RxpD34mPNV6sQwQKppS8VRnNvd2BN8DgMZqrHYyvRfz_xLZQsTzPG84kY0KGNiRMs8VXM4BUKXjjyJOr_WxRh2_FMBXWzVc9-KQO2-1hRWb/s1600/gloves.jpg" height="200" width="112" /></a>
<li>Breadcrumbs - these have got to be fresh not those awful things sold in packages for deep frying!</li>
<li>Half a large onion finely chopped</li>
<li>One shallot finely chopped (optional - notice a trend here?)</li>
<li>bunch of parsley finely chopped</li>
<li>two teaspoons of mixed herbs</li>
<li>1 teaspoons of paprika</li>
<li>half teaspoon of garlic powder</li>
<li>4 eggs</li>
<li>salt and pepper</li>
</ul>
<div>
<br /></div>
<h4>
Method:</h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0cUxERPxHItcashcIv7Tn6IQmv9n7PLWe9g9BaItGfa7T4dCWHUKb9JN7_NJPjRhnEbPPtsosWE-UYHd1BcXeFkESQsOYDXpliiGspk7rYyixXgvuQgaAwftrXmmY6H4Hivr0TUcmy_R/s1600/stuffing+no+egg.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/AVvXsEjw0cUxERPxHItcashcIv7Tn6IQmv9n7PLWe9g9BaItGfa7T4dCWHUKb9JN7_NJPjRhnEbPPtsosWE-UYHd1BcXeFkESQsOYDXpliiGspk7rYyixXgvuQgaAwftrXmmY6H4Hivr0TUcmy_R/s1600/stuffing+no+egg.jpg" height="112" width="200" /></a></div>
mix the garlic powder, paprika, salt and pepper with the breadcrumbs, add the onion, shallot and parsley and mix well then.... and here I have to mention that a critical piece of equipment in my kitchen has always been surgical gloves. I use them for any task that is messy and in particular for handling foul... so then don your surgical gloves (these you will throw away after each use) add 4 beaten eggs and using your surgically gloved hands mix well.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2wJjAW8hOHYcwE4EARrmBy6IJ25d4B12C9QG3WuCM99D8zk7Nh8Io2mXcm4qkpTGi1Tjx5DJy0h98H8UKmzNKWV4pAbpxPAtbogdN7z7OPs6Dqopypbme2399Jqe1qaYyokZXPZKtH8B/s1600/turkey+sitting.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2wJjAW8hOHYcwE4EARrmBy6IJ25d4B12C9QG3WuCM99D8zk7Nh8Io2mXcm4qkpTGi1Tjx5DJy0h98H8UKmzNKWV4pAbpxPAtbogdN7z7OPs6Dqopypbme2399Jqe1qaYyokZXPZKtH8B/s1600/turkey+sitting.jpg" height="112" width="200" /></a>Sit your turkey in a pan because you are going to stuff the neck. don't stuff the body of the turkey, there are a number of schools of thought on this, some say it is dangerous to stuff the body. The juices from the uncooked turkey.. OK the blood ... drips into the stuffing in the body of the turkey and may or may not get fully cooked. Also, I like to be able to slice the stuffing rather than spoon it out of the body cavity. So, sit your turkey comfortably in a pan. You may need to trim some fat from inside the neck but be careful not to pierce the skin.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7ApWHZse-hhcpVyVWokOTSch4vxzn5jwkx9y5oukxGjI_LzgYAs_HrJlBqyCjTRxWVEunR3aXPZ693a7vbn3M5VVdes9L06wHMO1IECah_EEVXp5VJY07gokcAioRv8BFIwJC5hEZ6yN/s1600/turkey+stuffed.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/AVvXsEhf7ApWHZse-hhcpVyVWokOTSch4vxzn5jwkx9y5oukxGjI_LzgYAs_HrJlBqyCjTRxWVEunR3aXPZ693a7vbn3M5VVdes9L06wHMO1IECah_EEVXp5VJY07gokcAioRv8BFIwJC5hEZ6yN/s1600/turkey+stuffed.jpg" height="112" width="200" /></a></div>
I found the easiest way to stuff the turkey is to make balls of the stuffing and wad them down into the neck cavity. When it is finally completely full, use wooden tooth picks to hold the skin in place while cooking. My mother used to use a large darning needle and thread, but it was so hard to find the thread to remove it after cooking that I found toothpicks to be a much easier way to do this.<br />
<br />
<br />
Place the cleaned, stuffed turkey in a turkey bag and put it in the refrigerator. By now the refrigerator is getting pretty well stuffed.<br />
<br />
Both the potatoes and the sprouts can be cleaned and prepared the day before, but should not be cooked in advance. If preparing them the day before, then place in a covered container in cold water overnight. It isn't necessary to put them in the already stuffed refrigerator, though it is preferable. They can stand on the stove overnight in cold water - covered of course.<br />
<h4>
Potatoes:</h4>
Peel, wash and par boil them - for about 15 minutes, until almost done, strain and they are ready to place in the oven about 30 minutes before dinner. Make that 40 minutes if you like them crispy, which my husband does.<br />
<br />
Back in the days before oven bags for cooking a turkey, we placed the potatoes around the turkey to cook, however they will get crispier if they are in a tray on their own, so I usually add a mixture of butter and oil to a baking tray and place the par boiled potatoes in this to cook.<br />
<br />
A 10 pound turkey takes about 4 hours to cook at 325 degrees, roasting potatoes really requires a much hotter over, more like 425 degrees, so I normally add the potatoes about 10 minutes before the turkey is ready, 10 minutes later I take the turkey out and turn the oven up to 450 degrees. The potatoes will cook while the turkey rests.<br />
<h4>
Bacon & Sprouts:</h4>
Prepare the sprouts by removing any damaged outer leaves, trip the stalk and cut an X into the stalk - this ensures a more even cooking of leaves and stalk.<br />
<br />
Change the water one more time on the bacon and bring to the boil. Ideally you want to boil the bacon for 30 minutes per pound, adding the sprouts to the water approximately 30 minutes before cooking finishes. My piece of bacon is almost 4 pounds so it will take two hours to cook.<br />
<br />
I used to bake pies from scratch, now I buy them frozen - they are perfectly fine and there is really no need to show off after the dinner I just prepared.<br />
<br />
I have found it helps to set out a timetable of when to do what, particularly on Christmas Day, in order to 1. Not forget anything and 2. Have it all ready at the same time.<br />
<h3>
Time table:</h3>
<h4>
<span style="font-weight: normal;">Christmas Day:</span></h4>
5 hours before dinner:<br />
Heat the over<br />
<br />
4.5 hours before dinner<br />
Place turkey in the over<br />
set the table<br />
<br />
2 hours before dinner<br />
bring bacon to a boil then simmer<br />
<br />
1 hour before dinner<br />
bring soup to a boil and allow to simmer<br />
place potatoes in the over<br />
<br />
10 minutes later remove turkey<br />
add the sprouts to the bacon water<br />
heat the carrots and chicory in the microwave<br />
turn the potatoes<br />
make gravy if required (I don't like it so I use Bisto - instant gravy)<br />
<br />
30 minutes later<br />
remove the potatoes and add the pies to the oven<br />
<br />
<b>ready to serve:</b><br />
strain the sprouts<br />
remove the giblets, neck and wing tips from the soup (grosses a lot of people out)<br />
taste the soup and season if required<br />
carve the bacon and turkey and serve<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rPY0TXq14NCBnyYBs1f4SvtiY1dRfNwQr28hlLTrzGlr-uCnjMk6NnkOoUy_7hOsjTpgAuLMmNYqnfvI4lRAIA-7QXCzFyCzs1puUYGRuTryPCgIdugNVel84MrvTL9Gt_y3ynbqPk0W/s1600/served.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rPY0TXq14NCBnyYBs1f4SvtiY1dRfNwQr28hlLTrzGlr-uCnjMk6NnkOoUy_7hOsjTpgAuLMmNYqnfvI4lRAIA-7QXCzFyCzs1puUYGRuTryPCgIdugNVel84MrvTL9Gt_y3ynbqPk0W/s1600/served.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Christmas Crackers are also from Food Ireland.</td></tr>
</tbody></table>
<h4>
Merry Christmas!!!</h4>
After that, if you have room, whip the cream and serve pie and cream and or ice cream<br />
<br />
Finally! an Irish coffee for the chef (and anyone else) with the remainder of the cream.<br />
<br />
<br />
<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-44026189112230441482014-11-14T18:04:00.000-06:002015-01-03T04:59:07.180-06:00PomeloWhen I discover a strange and unfamiliar fruit or vegetable in the produce section of our local supermarket, I absolutely have to buy it and try it.<br />
<div>
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<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetPuPsnIpTWmoqAr8-r1rphd75WKb6LtBwd_rjV-r1fqxT6tAXkLS2TItyJ8uYU6ICXYzfT5LkRny9zQj0z-0WlBl6ZgP4WIKLEFD75DQpWLUj6DfXEAE-wmo9rRxJPm6j_7N-egk1tYR/s1600/size.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetPuPsnIpTWmoqAr8-r1rphd75WKb6LtBwd_rjV-r1fqxT6tAXkLS2TItyJ8uYU6ICXYzfT5LkRny9zQj0z-0WlBl6ZgP4WIKLEFD75DQpWLUj6DfXEAE-wmo9rRxJPm6j_7N-egk1tYR/s1600/size.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beside a box of mandarin oranges</td></tr>
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This week it was a Pomelo. I like grapefruit but I can take them or leave them, and I am somewhat nervous of the fact that they don't always play nice with certain medications. This thing looked like a grapefruit, albeit a very large one, and it did smell like one too, though not so strong.</div>
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I found this very interesting snippet on a forum recently:</div>
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<i>...the offending compound is called bergamottin, and is concentrated mostly in the skin of the grapefruit, but some is contained in the juice as well (higher levels are found in commercially "pressed" juices than in home squeezed juice). The drug interaction occurs because the bergamottin inhibits an enzyme in the intestines that metabolizes CERTAIN drugs and more drug can enter the body in a person that consumes grapefruit juice. This can result in higher than expected levels of medication in the body. The enzyme inhibition can last a while, so the interaction persists even if the medication is taken several hours after the grapefruit juice. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQqt_8fvRKBlGbgqwbMcVpwgfUO4R0xAJG0FgJOnarB7bKz5rxtCIeF41HWXGC1FNlOBgv9UpDKRGg74TlOiH1PSL4YG-utEcLGBxPDz2yFzHyXrcj7oEpTToD9qLcI0cpuaCJFxE5Za0/s1600/peeling+the+pomelo.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/AVvXsEgmQqt_8fvRKBlGbgqwbMcVpwgfUO4R0xAJG0FgJOnarB7bKz5rxtCIeF41HWXGC1FNlOBgv9UpDKRGg74TlOiH1PSL4YG-utEcLGBxPDz2yFzHyXrcj7oEpTToD9qLcI0cpuaCJFxE5Za0/s1600/peeling+the+pomelo.jpg" height="247" width="320" /></a></div>
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Anyway.. knowing my penchant for strange and unusual produce you won't be surprised to hear that the second I saw this pomelo I absolutely had to have it. It it priced per pound and this little one weighed about a pound and a half - it cost $4.50 and took me quite a while to peel. The outer peel was very thick and tough, the inside pith is a beautiful shade of pink and spongy, almost like marshmallow but tougher.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iFUMA_GYVatELW46kxyG5pGfL8WUDtSuaEuEnsWvtq9sHB_a_B4jkb0kB8unVgRcvFZJyosaawF_yeXRtGycLtNAGuY19REww04v46iSFnnfpBwKWFOyECyZ_tTvSzdZreKLKAEndWFn/s1600/membrane.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iFUMA_GYVatELW46kxyG5pGfL8WUDtSuaEuEnsWvtq9sHB_a_B4jkb0kB8unVgRcvFZJyosaawF_yeXRtGycLtNAGuY19REww04v46iSFnnfpBwKWFOyECyZ_tTvSzdZreKLKAEndWFn/s1600/membrane.jpg" height="180" width="320" /></a><br />
The membrane is like leather and has to be removed, but the flesh is made up of large solid 'droplets' removing the membrane is almost like peeling shrimp.<br />
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According to <a href="http://en.wikipedia.org/wiki/Pomelo" target="_blank">wikipedia</a>, this fruit originated in South East Asia, and the grapefruit is a hybrid of the pomelo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUalU1mYHW6GavtnndhOZz7J9iyOrBjKIjo0QnKGG7QcBwPFc5wyD025Qv8xoIde8AGFXUBZSzH5qc0y8vhAHXUhAvblEKS0qDl2CttLQJ_WE-zvLPBtsx4NE7mQDd5i19Hva8i1m66AS/s1600/ready.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/AVvXsEiKUalU1mYHW6GavtnndhOZz7J9iyOrBjKIjo0QnKGG7QcBwPFc5wyD025Qv8xoIde8AGFXUBZSzH5qc0y8vhAHXUhAvblEKS0qDl2CttLQJ_WE-zvLPBtsx4NE7mQDd5i19Hva8i1m66AS/s1600/ready.jpg" height="238" width="320" /></a><br />
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When I finally got it peeled, removed the membrane and piled up the flesh into a bowl, I believe I got my money's worth! Plus it tasted amazing. Not a very strong flavor, not bitter but really good and refreshing.<br />
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My research suggested that it could be crumbled on a salad, and I believe it would be great - almost like a tomato.<br />
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To find out more about the drug interaction, check on <a href="http://www.webmd.com/vitamins-supplements/ingredientmono-946-grapefruit.aspx?activeingredientid=946&activeingredientname=grapefruit" target="_blank">webmd here</a> - and click on the 'side effects' tab. I admit I got bored about three quarters of the way through this, but I guess if you are on blood thinners, cholesterol or blood pressure medication, it is important to know what you are dealing with. I am lucky that I have not yet had to indulge in any of these medication.<br />
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Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-34452867051380268432014-11-11T15:16:00.000-06:002015-01-03T05:14:01.403-06:00Lone Star Grille & Bubba's Backyard - Cedar Park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJr2kdeI7sr2D49S_4Z2N9dDEp7nP1pKv_y6zBsEV5XoLuAYU3Yeq8ACcxeLges-GspP7Ddc9RsC8etxfFZPJ-BAsuj051tX0GWAJRjBT2kNk7-79rYtNytt6m_bLytHmiiQVb0ju1aznZ/s1600/logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJr2kdeI7sr2D49S_4Z2N9dDEp7nP1pKv_y6zBsEV5XoLuAYU3Yeq8ACcxeLges-GspP7Ddc9RsC8etxfFZPJ-BAsuj051tX0GWAJRjBT2kNk7-79rYtNytt6m_bLytHmiiQVb0ju1aznZ/s1600/logo.png" height="95" width="320" /></a></div>
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We were not too disappointed when the Reunion Grill closed, in fact we were not very surprised either. We had eaten there a few times and had given up on it ever getting it's act together. The premises stood empty for a while, then for a couple of months there was feverish activity and it emerged as Lone Star Grill & Bubba's Back Yard.<br />
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We had waited with anticipation for this restaurant to open. Then we gave it a couple of weeks to iron out any kinks and finally we gave it a try. We were not very optimistic having read a number of not so good reviews online, but felt it only fair to test it out ourselves. The premises are very big, and it has a sizable outdoor eating area with a playground for kids. While that is wonderful for families, it also means that the doors to the outdoor area are constantly open. As soon as we were seated, in the almost empty dining area, we were aware of a large number of flies, at one point there were four flies dive bombing us.<br />
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The manager noticed we had been seated for a while without drinks and so he took our drinks order, and returned with our server. After that the service could not be faulted and I will always try to say something good about a restaurant if I possibly can. At last! a restaurant that doesn't serve one person enough food for the entire table. It was still more than I could eat, but it wasn't huge.<br />
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We started with San Jacinto Jalitos - strips of breaded jalapeno peppers, deep fried and served with a ranch dip. At $7.49, they were expensive. A small plate of small strips of breaded fried jalapenos - they were also a little greasy, but they were good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaH7e3HHoXa47D4LRyFlWBlOoTqggd_JaXs5sCCxJUKCJJHQ_tuQYLTQ0HQAah_dP_VTfF4ZXZxSJL6SMc7SlEa19uu7xQf9sbA_NJaGcs-uzZQhk6LoaP1LMGe8MdsOg906eTcZCfZbX/s1600/IMG_5960.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaH7e3HHoXa47D4LRyFlWBlOoTqggd_JaXs5sCCxJUKCJJHQ_tuQYLTQ0HQAah_dP_VTfF4ZXZxSJL6SMc7SlEa19uu7xQf9sbA_NJaGcs-uzZQhk6LoaP1LMGe8MdsOg906eTcZCfZbX/s1600/IMG_5960.jpg" height="180" width="320" /></a>I ordered Pesto Chicken: The description was: Chicken over rigatoni pasta with mushroom, spinach and sun dried tomatoes smothered in a pesto cream sauce with a side of veggies and a piece of toasted garlic bread. The veggies were enormous medallions of carrots and were exceptionally good, actually they were the best part of the meal, the garlic toast was also very good.<br />
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Unfortunately the Chicken Pesto got a fail, not for flavor which was very good, but because it was about 95% pasta, and was most definitely NOT smothered. The pesto cream sauce was delicious, but there was very little of it. I ate the few small pieces of chicken, mushrooms and spinach and most of the carrots. At $13.99 it was extremely expensive.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrunK6uKKxh8BptJqPmYAuGd38uFiOdHTqcFeKjpH8WM-aCu84sTKvLBwHdEeX6fu4WFIbpLr_iLVp7rwyZiDims71rYw7yxrYv-W47ez97rT5IpXkJvovY9ORcvGEZGsACjIyBWv5B_e/s1600/IMG_5962.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/AVvXsEiPrunK6uKKxh8BptJqPmYAuGd38uFiOdHTqcFeKjpH8WM-aCu84sTKvLBwHdEeX6fu4WFIbpLr_iLVp7rwyZiDims71rYw7yxrYv-W47ez97rT5IpXkJvovY9ORcvGEZGsACjIyBWv5B_e/s1600/IMG_5962.jpg" height="180" width="320" /></a>Larry ordered the Meatloaf with mashed potatoes and fried okra and although he doesn't much like okra he said it tasted pretty good, the meatloaf was passable and the mashed potatoes were what my mother in law calls 'dirty mash', that is they are mashed with the skins on, and they got a thumbs down from both Mildred and Larry. This was the cheapest meal at $9.99 but not worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9oq6tcHfQkqI2wJiJa7tkLV94igVbKsJXRQD-oBCPOngdsSdXTrPmbBKSr8NllaYffVmWbp8oXu5mgqYB841PdCMZT2m31nnCNuakdjGx4Dw_kWQaFTy1gErplCdzJPBe3VZiG8UsL5J/s1600/IMG_5961.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9oq6tcHfQkqI2wJiJa7tkLV94igVbKsJXRQD-oBCPOngdsSdXTrPmbBKSr8NllaYffVmWbp8oXu5mgqYB841PdCMZT2m31nnCNuakdjGx4Dw_kWQaFTy1gErplCdzJPBe3VZiG8UsL5J/s1600/IMG_5961.jpg" height="180" width="320" /></a></div>
Mildred ordered Hill Country Catfish with mash and beans for $12.99. The fish she liked but as mentioned she didn't much like the mash and said the beans tasted like canned beans. We all agreed that it was no big feat to cook a decent pot of beans, so serving what tasted and looked like canned beans was just not impressive.<br />
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We won't be giving Lone Star Grill a second chance, for the same price we know we can get a decent meal at Blue Corn Harvest, and the flies were absolutely a big turn off.<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-793869543670151272014-10-17T15:27:00.000-05:002015-01-03T05:01:37.695-06:00North by Northwest - Austin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBA6T-knLUFyDbWiU2DRN-yQ7irBBaU7hqZv-C3SQIrG7xOdwkhj98FmgI5uOn6JBirbNBNiyx6vDpU06db8QGobyuv_Tbu0eQIHyJE4DanPOvUXnhTHiIqRxjoi5Z8GcHnX-0lstWhka/s1600/nxnw_exterior.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/AVvXsEjhBA6T-knLUFyDbWiU2DRN-yQ7irBBaU7hqZv-C3SQIrG7xOdwkhj98FmgI5uOn6JBirbNBNiyx6vDpU06db8QGobyuv_Tbu0eQIHyJE4DanPOvUXnhTHiIqRxjoi5Z8GcHnX-0lstWhka/s200/nxnw_exterior.jpg" height="200" width="133" /></a></div>
This <a href="http://nxnwbrew.com/" target="_blank">restaurant</a> is a little further a field than we usually go for dinner - about 16 miles from us, but we were meeting my stepson Travis, and this is about halfway between where we live, not that we need an excuse to eat here.<br />
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Although it is a little expensive, it is well worth every penny. The service is first class and the food is good, and for beer lovers they have a variety of very good beers. What is interesting is that I first ate here in 1997 and it is every bit as good today as it was back then.<br />
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It is probably unfortunate that the day I chose to write my review, the dish I chose was not as good as I have previously enjoyed, having said that, it wasn't bad.<br />
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We had bought two gift cards valued at $50 each from Costco at a discounted price of $79.99, so, in theory, the tip was covered. The bill for four of us for appetizer, four entrees, one beer and two sodas (yes we were being very restrained) was $80 and some change.<br />
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The girl who greeted us as we entered showed some determination in trying to divert us to the 'Happy Hour' section. She seemed disappointed when we insisted on avoiding that area and asked for a booth in the dining room, which was almost empty as we were quite early. She led us to the only booth in the room where every seat was in the direct sunlight streaming through the window. We asked to sit in a more shaded booth and she looked confused and waved at the almost empty room and told us to pick our own seating.<br />
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We started with the NXNW Sampler Platter - 'fried calamari, buffalo wings, fried artichoke hearts and sausage stuffed mushrooms with three delectable sauces: grain mustard, marinara, and jalapeño buttermilk'. This was very good and there was more than enough for everyone.<br />
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For the main course my husband and his mother both had the Beef Tri-Tip Pizza with jalapeños, red bell peppers, mozzarella and marinara, the jalapeños were fresh, not pickled. My stepson chose Pork Chop Porterhouse with roasted red potatoes and balsamic glaze and seasonal vegetables. They were all very happy with their choices, in fact Travis repeated a number of time how great his meal was. <br />
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I ordered the Cedar Plank Salmon which was served over sautéed spinach, blue cheese scalloped potatoes in a port wine demi-glas, and my main complaint was that the spinach was extremely oily. It was sautéed in garlic and oil and tasted like the garlic had not been cooked at all and the oil had not been heated sufficiently before the spinach was added, then the whole lot was poured on top of the potatoes, which were great. Unfortunately there really was too much oil and it seeped into the potatoes and the demi-glas. The salmon was slightly overcooked, or perhaps had just been kept warm too long as it was dry and the surface was a little leathery.<br />
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While I was disappointed with my meal, it was not bad enough that I wouldn't go back again but I probably would avoid ordering the same dish. The menu is so good and I have had so such great food there before, I don't think that is a problem. I am sure that NXNW would have responded positively had I complained and I probably should have.<br />
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Unfortunately none of my photos came out, OK I forgot to put the SD card in my camera ~blush~. Maybe next time I will get photos.<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com2tag:blogger.com,1999:blog-275605060996095357.post-46681576330762252422014-10-08T15:14:00.000-05:002015-01-03T05:13:24.342-06:00Logan's Roadhouse - Cedar Park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElQF1aS884Km8zJZjNiiRoJrTK65juM1iNlNEkeT0fpvGp7nleG4m6whN5OvO9SORIMc8xlUfSfyCnlqUAuc1kqPBFNKbftOt9rlV9itRQMvV0dYOV7lIUDSeuvMlzwC34d3xsqY3WFbI/s1600/logans.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElQF1aS884Km8zJZjNiiRoJrTK65juM1iNlNEkeT0fpvGp7nleG4m6whN5OvO9SORIMc8xlUfSfyCnlqUAuc1kqPBFNKbftOt9rlV9itRQMvV0dYOV7lIUDSeuvMlzwC34d3xsqY3WFbI/s1600/logans.PNG" height="104" width="200" /></a></div>
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We have eaten in <a href="http://logansroadhouse.com/" target="_blank">Logan's</a> a few times, and Mildred frequently meets her granddaughter there for lunch.<br />
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We are still looking for a replacement for our Friday night dinner - which, you may already know if you read my blog regularly, was always Chili's - it was our date night for years, in fact ever since the Cedar Park Chili's opened. And after Mildred moved in with us, we still continued to enjoy our Friday night dinner there with her. It was our first choice to bring guests from out of town, out of state, out of country - in fact, out of continent. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQ40Bn2U6YGWgcSRiQc0M4-R86VaUL0WsY-5V_ZNO0lG74DdzYmyniqMGx-kDaDAocjXUozPMYtHcf0yegDFfKH9RHGu6JztBf58gVO31Sq7AdWZqIVZSOWglSwfaIYcWdPv62URb3zrL/s1600/peanuts.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/AVvXsEjNQ40Bn2U6YGWgcSRiQc0M4-R86VaUL0WsY-5V_ZNO0lG74DdzYmyniqMGx-kDaDAocjXUozPMYtHcf0yegDFfKH9RHGu6JztBf58gVO31Sq7AdWZqIVZSOWglSwfaIYcWdPv62URb3zrL/s1600/peanuts.jpg" height="112" width="200" /></a></div>
All of our guests are from Europe and they all enjoyed a visit to Chili's, that is before it went to hell in a hen basket. Anyway, we are still looking for a replacement. We thought it might be Logan's. We do enjoy their free roasted peanuts on the table. Used to be you threw the shells on the floor, but now they supply an empty bucket for the shells.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUR49lWJ95yvATUjUXEVP_1YT9uAz_gQiXDEVtn-uaGVodit8O3EoX8Hwl9nlB5O4uUD6h3jcOUU2Xur4Q6QB_2im5EhwucMLTpX21BKsz6yCvxNPyKFLKf9sQUTlJeQ-bSRtlYIFUWRUa/s1600/appetizer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUR49lWJ95yvATUjUXEVP_1YT9uAz_gQiXDEVtn-uaGVodit8O3EoX8Hwl9nlB5O4uUD6h3jcOUU2Xur4Q6QB_2im5EhwucMLTpX21BKsz6yCvxNPyKFLKf9sQUTlJeQ-bSRtlYIFUWRUa/s1600/appetizer.jpg" height="112" width="200" /></a>So, after another disastrous visit to Chili's on Friday, we headed for Logan's on Saturday evening. The meal started out well. Our drinks were served relatively quickly and while the freeze had definitely gone out of Larry's frozen margarita, it was a healthy serving and good. We ordered a combo appetizer, fried mozzarella cheese sticks, breaded fried pickles and potato skins. This dish arrived without any delay and was hot and delicious. It was served with three different dipping sauces.<br />
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Then we waited for our main course, we waited and I had a second glass of wine. I always know when the services is really slow if I have a second glass of wine, because normally one glass will last me through appetizer and main course. What was worse was the fact that the place as almost empty, it wasn't like there was a rush on the kitchen. And to be fair, our server was very good, but we saw people who had come in after us being served before us, and still we waited.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWCq1r8Nc_59lmtbUCYJVatiTYompPXbZiwx_mpwFSIWEEUfsF_BQ3fK2xMxCRdEg0L40gx2aidEJft25ySRLVbWlsI4fUgnTxjto_bOK42m_5sX6JQq91c36vIFVsC84GpSDD8-wOIO5/s1600/nacho.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWCq1r8Nc_59lmtbUCYJVatiTYompPXbZiwx_mpwFSIWEEUfsF_BQ3fK2xMxCRdEg0L40gx2aidEJft25ySRLVbWlsI4fUgnTxjto_bOK42m_5sX6JQq91c36vIFVsC84GpSDD8-wOIO5/s1600/nacho.jpg" height="112" width="200" /></a>Finally the food came and it was very good. I am not sure I would say worth the wait, but definitely good, except for Larry's. He chose to have Nachos as a main course - it was listed on the appetizer section. It was definitely big enough for a main course, but was more like bar snacks than appetizer even. There was almost no meat involved in this dish, and it was doused with liquid cheese sauce making the chips go mushy before it even got to the table.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxNqiYwHIR9edE2BFoc5lgTMDD1YYbi_yYNk5F4eAKFPCF3EoUkRYiXt832pkFFJTJdHaoKEr67E0h900AyZBiCa_pFlgXTw7BAGfTEj1Z1mYFdFoE83UKskFfc1xZKsvOgfmP93mVBYW/s1600/fired+fish.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/AVvXsEjQxNqiYwHIR9edE2BFoc5lgTMDD1YYbi_yYNk5F4eAKFPCF3EoUkRYiXt832pkFFJTJdHaoKEr67E0h900AyZBiCa_pFlgXTw7BAGfTEj1Z1mYFdFoE83UKskFfc1xZKsvOgfmP93mVBYW/s1600/fired+fish.jpg" height="112" width="200" /></a></div>
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Mildred ordered Southern style fried fish with french fries, she was delighted with it, though as always there was way too much.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGojsgpen2UZ6i9fkrvLaj3qtEFtrNvwFuqxnd8FIZT-3f7gO765HTjdQQ3zISk3dk9wGxy500dQif0QkCISvsuKDmBCHvxdQmffdKo8_mR_A9ViJasptHLGNJiGDFh_-yvyW6F3_adP2/s1600/fish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGojsgpen2UZ6i9fkrvLaj3qtEFtrNvwFuqxnd8FIZT-3f7gO765HTjdQQ3zISk3dk9wGxy500dQif0QkCISvsuKDmBCHvxdQmffdKo8_mR_A9ViJasptHLGNJiGDFh_-yvyW6F3_adP2/s1600/fish.jpg" height="112" width="200" /></a>I had mesquite grilled salmon which was on the menu with broccoli and a side salad. I substituted the side salad for grilled skewered mushrooms, and was asked what did I want as a side, so I said, somewhat confused, mushrooms. It arrived with no broccoli and double mushrooms. Luckily I absolutely love mushrooms and they were amazing as was the fish. Again, enough for two, but that meant I had lunch the following day, and it was equally good warmed up.<br />
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The verdict is out on the service. The price was way more than we would expect to pay in Chili's, but that is no longer a good comparison because the last time we went there my poor mother in law didn't receive her food it until after we had almost finished and she only ordered soup, worst was it was cold - so cheap doesn't really come into it. You get what you pay for.<br />
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We will go back to Logan's I am sure, but I don't count it as a contender for our Friday night unwinding.<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-45156546883680787662014-09-30T15:20:00.000-05:002015-01-03T05:04:04.203-06:00Wok Express - Cedar Park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbO8_jQPCtSxY9J4FstSlykXtnYBYDFABvC47J_s7R7WV-5PP_R-0rlQlIZqtHFcZfdHbuJcD6EIlrV8QqboYfrgw0M9T6G_IFusc0IO1KB8s-syRRNVjThtwY2LopVqAHVfWnCEkOf4z/s1600/bag.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbO8_jQPCtSxY9J4FstSlykXtnYBYDFABvC47J_s7R7WV-5PP_R-0rlQlIZqtHFcZfdHbuJcD6EIlrV8QqboYfrgw0M9T6G_IFusc0IO1KB8s-syRRNVjThtwY2LopVqAHVfWnCEkOf4z/s1600/bag.jpg" height="180" width="320" /></a></div>
I mentioned in passing, in a previous blog, that we have a favorite Chinese take out. Actually, they also do delivery. <a href="http://www.wokexpresscedarpark.com/" target="_blank">Wok Express</a> opened in 2002, when we were living in Cedar Park, we tried them as soon as we heard about them and they have been a favorite ever since. What is amazing is how consistently good their food is, only once did we have cause to complain because it arrived cold, and we got a free entree to compensate for that.<br />
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When we moved to Leander we were resigned to going to pick up our meal, but discovered that they actually do deliver all the way out here.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYv9UGdIiabYL4Z53H4ziCXx2Xa_fDsVVLNUVftC3DDhjtogyRXYxmdgRFb3xV0iwJoBl6K7I4I_p3hqCfz0-ZJCbt5iE9VnrRPdWiW-DF2g98W_F8bMbab1zppYaow9nF7UoWjbsLlpJ/s1600/rice.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYv9UGdIiabYL4Z53H4ziCXx2Xa_fDsVVLNUVftC3DDhjtogyRXYxmdgRFb3xV0iwJoBl6K7I4I_p3hqCfz0-ZJCbt5iE9VnrRPdWiW-DF2g98W_F8bMbab1zppYaow9nF7UoWjbsLlpJ/s1600/rice.jpg" height="111" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice and fortune cookie</td></tr>
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We have tried most of the items on their menu and all have been great value for money. We now have our few favorites and will generally stick to one or other of them. The portions are huge, and one appetizer and one entree would actually be sufficient for all three of us, however we normally order two entrees for variety and have enough left over for lunch the next day. I have found that it also freezes well though I don't recommend storing it for very long.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLJ1O86M4nAOf6c2KurbQy_L-loUueW4rHqtVb0B6fs1s3tNMmlnNl20sdUkurp_j5rXBdlGPqkvoGr1sPdF1Qref1gvXfy3fmVfssTzEqDUPLdEXP8snHxAyheD062YyVZgJFKxSiwUc/s1600/eggroll.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLJ1O86M4nAOf6c2KurbQy_L-loUueW4rHqtVb0B6fs1s3tNMmlnNl20sdUkurp_j5rXBdlGPqkvoGr1sPdF1Qref1gvXfy3fmVfssTzEqDUPLdEXP8snHxAyheD062YyVZgJFKxSiwUc/s1600/eggroll.jpg" height="143" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Egg Roll (pork) 1.25</span></td></tr>
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They have the most amazing egg rolls, all meals come with one egg roll, steamed rice and one fortune cookie. When we get a Chinese delivery we always use disposable plates and plastic knives and forks, reducing to an absolute minimum the amount of work involved in cleanup<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMR7S1YlZspJC5ryAMRletgS7a5PUGsReQCajuqjNhejMcVGKkiC6ifQNOP6XfdM38OCP-im2qBgsMwS5pgL65xlxYJNTeLEA168gC6HRofwTE1cxOSsOPrOCBs1ciWhtDwIYmEDswuxdB/s1600/wings2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMR7S1YlZspJC5ryAMRletgS7a5PUGsReQCajuqjNhejMcVGKkiC6ifQNOP6XfdM38OCP-im2qBgsMwS5pgL65xlxYJNTeLEA168gC6HRofwTE1cxOSsOPrOCBs1ciWhtDwIYmEDswuxdB/s1600/wings2.jpg" height="112" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Spicy Chicken Wings (8) 5.95</span></td></tr>
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We normally start with spicey chicken wings or teriyaki chicken, both are really good and the prices are great.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotamOhyphenhyphenzHCZjA7GX-sE3GobYbPBy3OQfz4JPcSns878GjV-vN3r3GUrIdO-iBhc0gbp5tBvXl6JldZfLaKengNpu5fDz38HCk7TcpKYE7q2eyCFt8vCOSLrRBOoHAMuzWDo1TH1Y7036y/s1600/kungpoa.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotamOhyphenhyphenzHCZjA7GX-sE3GobYbPBy3OQfz4JPcSns878GjV-vN3r3GUrIdO-iBhc0gbp5tBvXl6JldZfLaKengNpu5fDz38HCk7TcpKYE7q2eyCFt8vCOSLrRBOoHAMuzWDo1TH1Y7036y/s1600/kungpoa.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kung Pao trip delight</td></tr>
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One of our favorites is Kung Pao triple delight: marinated chicken, beef and shrimp stirfried with celery, carrots, water chestnuts, and peanuts in a spicy brown sauce. The photo is supposed to be one serving, as I said, it is enough for three.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJX4b23_c8aOO4TDfiot30YsDwHhyphenhyphenCquwkvnX7qS8FMWhSpqeXPRnE45o2Alv64oKe11Wd_5BJM4RAeSkvAAzEnHeEw2hDtz07VILZg1SoWBKk1GDGYDyzgYLef46X9ZtCdeFtrfr7JP7/s1600/lovers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJX4b23_c8aOO4TDfiot30YsDwHhyphenhyphenCquwkvnX7qS8FMWhSpqeXPRnE45o2Alv64oKe11Wd_5BJM4RAeSkvAAzEnHeEw2hDtz07VILZg1SoWBKk1GDGYDyzgYLef46X9ZtCdeFtrfr7JP7/s1600/lovers.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Hunan Shrimp</td></tr>
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Another favorite is the Lover's Special, On one side, stir fry white chicken breast meat and shrimp with Chinese vegetables in a white wine sauce; on the other side, beef and chicken is stir fried with vegetables in a brown sauce. On this particular occasion we had Hunan Shrimp, marinated shrimp stir fried with vegetables in a spicy brown sauce.<br />
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I highly recommend Wok Express. Give them a try, you won't be disappointed.<br />
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They are located at The Commons at Buttercup Creek<br />
200 Buttercup Creek Blvd. Suite 117<br />
Cedar Park, TX 78613<br />
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Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-48792723936210100162014-09-22T15:25:00.000-05:002015-01-03T05:02:39.415-06:00Chipotle Mexican Grill - Cedar Park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VGr25oEdTg_Z8Z90qqtV47bHMpEBXGgIVs3YWiwu2Qnjt1P7M9M1b3T85oElfBa39k-PdnlhQddUvHWIIGvVrJ6v7VxyZgWrcGE8XWhu3rPZx4edPnW2uUUUsNdIyz9E62uOtXixLI-H/s1600/chipotle.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VGr25oEdTg_Z8Z90qqtV47bHMpEBXGgIVs3YWiwu2Qnjt1P7M9M1b3T85oElfBa39k-PdnlhQddUvHWIIGvVrJ6v7VxyZgWrcGE8XWhu3rPZx4edPnW2uUUUsNdIyz9E62uOtXixLI-H/s1600/chipotle.jpg" height="149" width="200" /></a></div>
We were keen to try Chipotle because their policies towards both their food and their employees are very applaudable. They claim on their <a href="http://www.chipotle.com/en-us/fwi/fwi.aspx" target="_blank">website</a>: "...It means that whenever possible we use meat from animals raised without the use of antibiotics or added hormones... And it means that we source organic and local produce when practical. And that we use dairy from cows raised without the use of synthetic hormones..."<br />
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The use of "whenever possible" and "when practical", while removing any conviction that the food will be organic, is at least honest. I really like that they supply detailed information on the nutritional value of their menu <a href="http://www.chipotle.com/en-us/menu/nutrition_calculator/nutrition_calculator.aspx" target="_blank">here</a> and, if their claims on their employment policies are true, then I really do not mind paying their somewhat higher prices for their food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcu5wy_ns9aIiaFIWrbX8XUsDD4NMgGwa89Eu6C-tDnFaysiBrJ8sCHLuXl7oNnXpfin-KHT5UvAgloqcdD9FPcJI3vrmQ4c3fo2JgygM-J5Qll6dUGUv_g1Ip3qMOXwEDvnG3-361tATi/s1600/tacos.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/AVvXsEjcu5wy_ns9aIiaFIWrbX8XUsDD4NMgGwa89Eu6C-tDnFaysiBrJ8sCHLuXl7oNnXpfin-KHT5UvAgloqcdD9FPcJI3vrmQ4c3fo2JgygM-J5Qll6dUGUv_g1Ip3qMOXwEDvnG3-361tATi/s1600/tacos.jpg" height="149" width="200" /></a>As always, we studied the menu online before heading to dinner, I have mentioned before that I wish that restaurants would serve smaller portions, at least with Chipotle's menu we could reduce the amount of food served by ordering two meals between the three of us. We ordered crispy carnitas (pork) tacos - that is 3 to a serving, and soft, beef fajita tacos, also 3 to a serving, and one empty 'plate', (plastic, paper lined basket) - we added the optional guacamole (pricey at $1.80). Then we each had one crispy and one soft taco. This was more than enough for me, in fact I could only manage one and half tacos, Larry had two and half and he also ordered a margarita, though unfortunately they didn't serve frozen, only on the rocks. No wine, cold or otherwise, so I settled for a beer.<br />
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The food was served up very quickly, not the margarita, for some reason that took nearly as long as it took us to eat before it arrived.<br />
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I really wanted to like the food, given all the information on their website, but I didn't, the pork was not as tender as it could have been, and there was very little flavor to it, the beef was not quite so flavorless, but wasn't great either. The salsa and guac were good. While I do enjoy breakfast tacos, they are not my first choice for dinner, but the chicken tacos served by our local bar-b-q restaurant, Smokey Mo's, are terrific and sad to say, even Taco Cabana's tacos are better, and cheaper, than Chipotle, however they may not be nearly as good for us 'whenever possible'.<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-8944700005581979412014-09-04T18:08:00.000-05:002015-01-03T04:58:49.083-06:00Healthier banana nut muffins.. OK, slightly healthier.<br />
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I freeze bananas when they are starting to get over ripe, and then use them to make banana nut muffins - works really well, if you let them defrost at room temperature first, then remove the top, you can squeeze them out like toothpaste, no mashing required.<br />
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4 frozen bananas defrosted<br />
one third of a cup of melted Fleischmann's With Olive Oil<br />
1 cup of Splenda brown sugar<br />
2 eggs beaten<br />
1 teaspoon Vanilla<br />
1 teaspoon baking powder<br />
half teaspoon of ground cinnamon<br />
pinch of salt<br />
half cup of wholemeal flour<br />
quarter cup of flax meal<br />
quarter cup of qia (Nature's Path Qi'a: Chia Buckwheat and Hemp Cereal, Cranberry Vanilla - really good)<br />
quarter cup of oatmeal<br />
quarter cup of chopped pecan nuts<br />
quarter cup of chopped dried cranberries<br />
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Preheat the oven to 350 degrees F<br />
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lightly grease a muffin pan with olive oil spray wiped with paper towel<br />
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In a large bowl, mix all the ingredients except the flour.<br />
Add the flour, mix until combined<br />
pour into a muffin pan and bake for 30 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhvIP1M3ZBqUoEUUQA-fOxfHKGDJrilEDheo9Lodn9C1nPZAzUmula4LShUkFIamQr43KdNwAXqY1IXM2Wanka5tKbS4SEfyik9YBKTcpPITHIBsSis2ji6lPhdA3EKnJUH47Y60Z4bmR/s1600/IMG_5713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhvIP1M3ZBqUoEUUQA-fOxfHKGDJrilEDheo9Lodn9C1nPZAzUmula4LShUkFIamQr43KdNwAXqY1IXM2Wanka5tKbS4SEfyik9YBKTcpPITHIBsSis2ji6lPhdA3EKnJUH47Y60Z4bmR/s1600/IMG_5713.JPG" height="180" width="320" /></a></div>
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Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-35452512892262077142014-08-15T15:28:00.000-05:002015-01-03T05:01:14.644-06:00Marco's Pizza - Leander<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://marcos.com/home" target="_blank">Marco's Pizza Leander</a></td></tr>
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Friday night is our regular date night, usually. This Friday we were definitely NOT going outside the house. Texas weather is wonderful, usually. The normal high for today would be 64 degrees F. Today that was not the case, with a low of 23 and a high of 34, the rain that fell overnight and instantly froze didn't really get an opportunity to melt. </div>
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Delivery was our unanimous decision. Now, I don't like pizza, in fact I really dislike it quite a lot, on the other hand, my husband and mother in law love it. It used to be they would fill up on it while I was off visiting my family in Europe, but now that we have found Marco's the problem is solved. Apparently, if you like pizza, I have it on good authority that their's is delicious. I assure you, their salads are pretty good, for a pizza delivery restaurant, in fact they are better than our local Italian delivery salads. Last time we did this I had the ceasar salad, this time I chose the 'small' greek salad with some buffalo wings. The salad was great, though I don't like the prepackaged dressings, as they come on the side I can apply my own dressing. The wings were pretty good too - a little greasy, but edible and the sauce was great, if you like hot buffalo wings and I do.</div>
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We order online, select our preferred delivery time, and as they are located less than two miles from our house, delivery is always on time and the food, at least the food that is supposed to be hot, is hot. Naturally, the salad was cold.</div>
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And, as you can see, there is more than enough for dinner for the three of us, plus pizza left for Larry's lunch and salad for lunch for me for the next two days, if I want it. All that for $40 including tip.</div>
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-90698377925963912322014-08-08T15:13:00.000-05:002015-01-03T05:12:00.209-06:00LeftoversSo, my daughter challenged me to create a meal out of left overs. How? she said, 'You have always been so good at making magical meals out of leftovers' and naturally I saw that as a challenge.<br />
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What was left over?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkALV3y3DSdoycm0oE2u19WUJ1sDgpwsgUzhXo5jKUZaTs7lS6hsoXcM-Y7a-lUb1pZ_LWIzc5vOaA-3SaScPR_117PnSFFK7oirpxwEQ3p7I-ntn_4i7jMecF2FtEsYw-JxizDHR91cS/s1600/IMG_6312+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkALV3y3DSdoycm0oE2u19WUJ1sDgpwsgUzhXo5jKUZaTs7lS6hsoXcM-Y7a-lUb1pZ_LWIzc5vOaA-3SaScPR_117PnSFFK7oirpxwEQ3p7I-ntn_4i7jMecF2FtEsYw-JxizDHR91cS/s1600/IMG_6312+%25282%2529.JPG" height="112" width="200" /></a><br />
Some sausages - (a little charred) French sausages, sort of like the sausages known as Italian in the US, quite nice, not greasy, spicy and meaty, left from the French barbecue, a little bit of duck from that barbecue and also beef and lamb from same event.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn98mNg5qbaI-sB8MXZopyluPvqP_fNEIp4j23aq8WqeoGRd79D7FqVMr9Y6iWCzY4hbp6x7QL-cCQ8VajUBjcz-Oen94sexy3kO4-v3NmzsZzkuTIXwiaEIsDVKr2Bl3qXn4wDoc6qvur/s1600/IMG_6249.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/AVvXsEjn98mNg5qbaI-sB8MXZopyluPvqP_fNEIp4j23aq8WqeoGRd79D7FqVMr9Y6iWCzY4hbp6x7QL-cCQ8VajUBjcz-Oen94sexy3kO4-v3NmzsZzkuTIXwiaEIsDVKr2Bl3qXn4wDoc6qvur/s1600/IMG_6249.JPG" height="112" width="200" /></a></div>
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I poked around in her fridge and found a huge bag of my most favorite Chicory (Belgian Endive) almost all of which were way far gone, but two ears were still good. Beautiful sweet French onions, really they were more like shallots which I love, and new potatoes, lots of them.<br />
<br />
<br />
So, I cleaned and chopped the two ears of chicory, about 10 small onions, and 10 potatoes (peeled of course). I heated some oil in a skillet and added mixed herbs, cumin and a lot of curry powder and some salt and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMy_KTZYUo5KkDPQa8tHRaGCe8ollsB7y4lGj7aoDtbrqPUiS3kiZ1MrRM7Q4KA7O8d9QwCqbXAX2OuCCL7RaHimhGgueJx4QUbb0yBZQYV2XrHFCeoVy5AziTKtLPYNWhpVy3_kP0qUr/s1600/IMG_6326.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMy_KTZYUo5KkDPQa8tHRaGCe8ollsB7y4lGj7aoDtbrqPUiS3kiZ1MrRM7Q4KA7O8d9QwCqbXAX2OuCCL7RaHimhGgueJx4QUbb0yBZQYV2XrHFCeoVy5AziTKtLPYNWhpVy3_kP0qUr/s1600/IMG_6326.JPG" height="112" width="200" /></a>Once this mixture was good and hot I added the chopped potatoes (if you are lucky enough to have a granddaughter, allow her to help with the copping), onions and chicory and sauteed them 'til they started to brown constantly stirring. Then I added the chopped barbecued meats and a cup .. actually a mug of red wine (if in doubt, add red wine) a mug of water, and allow the wine to cook, taste and then make your daughter taste, discuss and agree to add a small carton of tomato paste and a small carton of cream. Stir well, bring back to the boil and taste again - perfect! cover and let simmer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_l4NrPuP4NHziYoxnqVgqetUSP8I3g5iCTn4aaJDfN9FYJpst1oEatylX2E5ejG2ZUVrbNjtQ8pl0J9pJdJeQ8jWtb3wFPV_agd7Idm6MulJ3oT5VmHaaQkdYmE4fDnknN23ZbRgslYM/s1600/IMG_6328+(2).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/AVvXsEig_l4NrPuP4NHziYoxnqVgqetUSP8I3g5iCTn4aaJDfN9FYJpst1oEatylX2E5ejG2ZUVrbNjtQ8pl0J9pJdJeQ8jWtb3wFPV_agd7Idm6MulJ3oT5VmHaaQkdYmE4fDnknN23ZbRgslYM/s1600/IMG_6328+(2).JPG" height="200" width="112" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-WVpJy32vf7soFPdpLuo9IIS_SYgWfPAQHwUiRr-rJUgprrzUdCk9C8P3l-JkTzX7-_aruI4Rq-SpXbZQ89oDtigEfTFv5FhtlHQ2DAlqR_HQX-SVLx5O9340kXfJudIhvBKuAaCrsq3/s1600/IMG_6330+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-WVpJy32vf7soFPdpLuo9IIS_SYgWfPAQHwUiRr-rJUgprrzUdCk9C8P3l-JkTzX7-_aruI4Rq-SpXbZQ89oDtigEfTFv5FhtlHQ2DAlqR_HQX-SVLx5O9340kXfJudIhvBKuAaCrsq3/s1600/IMG_6330+(2).JPG" height="164" width="320" /></a>Simmer for 20 minutes then turn off the heat and let sit till ready to eat. It will continue to cook for at least another hour. So, then get your daughter to cook some rice, reheat the leftovers and serve, preferably with some (lots of) cheap, good French wine.<br />
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My grandson (the skinny one) had a double serving so I know he liked it :) - it was good.Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-86066098072052324272014-07-31T15:26:00.000-05:002015-01-03T05:01:58.270-06:00Mouton's Southern Bistro - Leander<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQa9ssrDAcqHxbDCsRt5HUI8VnLrXCaRLq7Jm4UoV1aSXT54SVTMlGmYJbqM0Df9v9ZB7QLE0Es99DOpbM2p7i8LqwPa-9ryNfACZxRIMwSO-elEt4I2rk-gScipqGupCvZNBjCKtBbdqK/s1600/sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQa9ssrDAcqHxbDCsRt5HUI8VnLrXCaRLq7Jm4UoV1aSXT54SVTMlGmYJbqM0Df9v9ZB7QLE0Es99DOpbM2p7i8LqwPa-9ryNfACZxRIMwSO-elEt4I2rk-gScipqGupCvZNBjCKtBbdqK/s1600/sign.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.moutonsbistro.com/Moutons_Southern_Bistro/Welcome.html" style="font-size: medium; text-align: start;" target="_blank">Mouton's Southern Bistro</a><span style="font-size: x-small; text-align: start;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IBLPjYbO_L3Yscr_dLu_D9y_BWSD53BVw2-c6vlucGPTGST4J-KeEYg_tMrbqt6Nl-Leq59Uz_QCs7fvx0JcXwjekNw9mZyBFtzs81XrLC397Yie_IUJjxpQACbLyde1x0ODq47Hecvi/s1600/music.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IBLPjYbO_L3Yscr_dLu_D9y_BWSD53BVw2-c6vlucGPTGST4J-KeEYg_tMrbqt6Nl-Leq59Uz_QCs7fvx0JcXwjekNw9mZyBFtzs81XrLC397Yie_IUJjxpQACbLyde1x0ODq47Hecvi/s1600/music.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We were not here for the music <br />
as you can see from the sky, we eat early</td></tr>
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This location on the old 183 to Leander used to be Moody's Breakfast House. I am not sure if it changed hands or just names. To me it seems identical apart from a paint job inside, and my husband pointed out there was new flooring. Every thing else seems the same, Moody's only served breakfast and lunch, Mounton's does lunch and dinner, and only serves breakfast on Saturday and Sunday.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFm_9r6BlpjR7gtaJP33zFx594lK6AmXW7-zMwx4BiReWLSOXFiYnDRmkTINVziHDLYa6s8y8zp62tJdIRploZcyrRsDSnZcBCV_X6lb5PX6LN7DuyssA10kok4iXzS5JxnOHr7wikXWHY/s1600/crawfish.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFm_9r6BlpjR7gtaJP33zFx594lK6AmXW7-zMwx4BiReWLSOXFiYnDRmkTINVziHDLYa6s8y8zp62tJdIRploZcyrRsDSnZcBCV_X6lb5PX6LN7DuyssA10kok4iXzS5JxnOHr7wikXWHY/s1600/crawfish.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crawfish Dip</td></tr>
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<br />
<br />
If you like fried food you will probably really enjoy their dinner menu. We started with the Crawfish Dip, not fried, served with French bread. It was very nice. Crawfish, bell pepper, onion in cream cheese served warm.<br />
<br />
I do like French bread, but I do not like my bread to be served already buttered. And I use the term 'buttered' loosely, for it was definitely not butter. It had the aftertaste of margarine and I can't stand that. As the bread had been lightly grilled the margarine had soaked into it and really didn't taste good to me.<br />
<br />
I don't do fried, so I found one item on the Speciality section of the menu that did appeal to me, even though I usually avoid pasta I do like alligator so when I spied the Bayou Pasta with grilled alligator, tomatoes, trinity, artichoke hearts and asparagus in a jambalaya cream sauce, I was prepared to try it. The pasta was fettuccine. Served with garlic bread.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-kwjbbPDBb8mgUWfdqMcYkfmrNdsCRqBE-WDV9I3Q8xEQM1dWi3_bmAOrkA0nt9L3Ri8Qrezgpxe1M0pi_mlW-fk0PGQmPHwem_jyDzOPMOu1fWqWwp7ToGNpa7igaxCy0FfTA45FYdj/s1600/bayou+pasta.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-kwjbbPDBb8mgUWfdqMcYkfmrNdsCRqBE-WDV9I3Q8xEQM1dWi3_bmAOrkA0nt9L3Ri8Qrezgpxe1M0pi_mlW-fk0PGQmPHwem_jyDzOPMOu1fWqWwp7ToGNpa7igaxCy0FfTA45FYdj/s1600/bayou+pasta.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bayou Pasta</td></tr>
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I was sad to discover when my plate arrived, that there was no obvious sign of alligator steak. I had hoped to see a whole piece of meat sitting on a bed of pasta. The serving was huge, way more than I could eat. I searched and found about half a dozen tiny pieces of alligator, almost too small to really get the flavor.<br />
<br />
I like alligator meat, specially if it is cooked well. I suspect this meat was cut into tiny pieces because chewing it would have been just that - chewing. It was very tough and tasteless.<br />
<br />
The jambalaya cream sauce on the other hand was delicious. I enjoyed the artichoke hearts and some of the other vegetables (trinity for those who are not familiar with Cajun, is usually a mixture of onions, celery and bell pepper). There was so much food on my plate that I had barely made a dent in it when I was too full to eat any more. I did risk one taste of the garlic bread, which I really do like but unfortunately it was just the same as the lightly grilled French bread with margarine. I tasted absolutely no garlic from it, just margarine. Happily the glass of cabernet was at room temperature and was very good.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXX9g822_QUMhjrXnuOY-bQExZdWdXGojVDUZ-BVOMIaBFHSlpVLHmPTsCq1WWoEGdxohVOKMJ_IQPjeK7TBvf8zbGW_UaiKFVemFPat2AdPwYahWFMmnJ_PQ14NgF4f-pmB5pM6ySIaj/s1600/sign.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXX9g822_QUMhjrXnuOY-bQExZdWdXGojVDUZ-BVOMIaBFHSlpVLHmPTsCq1WWoEGdxohVOKMJ_IQPjeK7TBvf8zbGW_UaiKFVemFPat2AdPwYahWFMmnJ_PQ14NgF4f-pmB5pM6ySIaj/s1600/sign.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sheridan Shrimp</td></tr>
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Both my mother in law and my husband enjoyed their selections, Sheridan Shrimp for Mildred and Shell Beach Platter for Larry. Both of their dishes contained battered and fried food, served with fries and cole slaw. They do like fried foods and I guess, because I don't do fried, they need to get their fix from time to time so we will return because I can find a salad from their menu that should work for me.<br />
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<br />
Though I do think some of the prices were slightly high, they were not outrageous. The most expensive dish was the Shell Beach Platter at $14.99. The entire bill was under $60 which included a glass of wine and a bottle of beer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaH5zpIi4NcXJUA9F0A98UY781hxA6-sngz6z7r8usvp8X-MR35mbudCHJ5Zao2v3arQBCFxxn919uyY30IJVd5Nog9oJ1JLTvP3DoBA0DAO7Fpliw7plJoxEZ_MfiK9nM4UGA0OE2aQ5/s1600/Shell+beach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaH5zpIi4NcXJUA9F0A98UY781hxA6-sngz6z7r8usvp8X-MR35mbudCHJ5Zao2v3arQBCFxxn919uyY30IJVd5Nog9oJ1JLTvP3DoBA0DAO7Fpliw7plJoxEZ_MfiK9nM4UGA0OE2aQ5/s1600/Shell+beach.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shell Beach Platter</td></tr>
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One thing we did enjoy was reading the Vegetarian Menu, which had two salads, a Surf and a Turf salad, each listed the Vegetarian items, then the add-on items, which were Crawfish, Shrimp and Catfish for the Surf and Bacon, Chicken Breast and Bistro Medallions for the Turf, which naturally immediately moved these salads from under the Vegetarian heading and into another section of the menu. I will try one of those next time, though I will probably stick to the strict Vegetarian item as I suspect the add ons will be fried.<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-53821859502742523622014-07-16T18:08:00.000-05:002015-01-03T04:58:30.732-06:00Stuffed Portobello MushroomsIf you like mushrooms, which I do, you will like these.<br />
<br />
3 Portobello Mushrooms<br />
1 tomato finely chopped<br />
1 tomatillo finely chopped<br />
1 tablespoon of finely chopped sweet onion<br />
1 teaspoon of finely chopped parsley<br />
1 teaspoon of finely chopped cilantro<br />
1 teaspoon of mustard (I use Dijon)<br />
salt & pepper<br />
two tablespoons of grated cheese<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7ctR5JKKgq8CJMZfhPUplRhuXtiVCErMPXwMJ9Dugs3Lz9zpnfIaotJlcBIL1ajgev9VuQ8b8xj2a5wAwXbOXEwvnCPQGebSTB_ZR4t2pNOp8TJSF3nFb4tnJVfEMAX_26EsoUm3wEhl/s1600/ready.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7ctR5JKKgq8CJMZfhPUplRhuXtiVCErMPXwMJ9Dugs3Lz9zpnfIaotJlcBIL1ajgev9VuQ8b8xj2a5wAwXbOXEwvnCPQGebSTB_ZR4t2pNOp8TJSF3nFb4tnJVfEMAX_26EsoUm3wEhl/s1600/ready.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready for the oven</td></tr>
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<br />
preheat oven to 425 degrees F<br />
mix the chopped tomato, tomatillo, onion, parsley & cilantro with half the cheese<br />
add the salt & pepper and mustard and mix well<br />
remove the stalk from the mushrooms<br />
fill with the mixed veggies<br />
sprinkle the rest of the cheese over the top of the mushrooms<br />
Place mushrooms in a baking tin lined with foil<br />
cook for 15 minutes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Dqq2DETEPfn8lDgfpSOtgg1eQ04kk24oIzapBo07GUo0mlI7FmqzmUNOBwDu1jaR95bd6KKNdt_ZKZENMl6mcWGQLgr7OehZ7CwoC3ZeV8QHkO5Wl1P43VtQt0to6N-4ca0fHqCoPVkS/s1600/done.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Dqq2DETEPfn8lDgfpSOtgg1eQ04kk24oIzapBo07GUo0mlI7FmqzmUNOBwDu1jaR95bd6KKNdt_ZKZENMl6mcWGQLgr7OehZ7CwoC3ZeV8QHkO5Wl1P43VtQt0to6N-4ca0fHqCoPVkS/s1600/done.jpg" height="320" width="242" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready to eat</td></tr>
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that's it!Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-86635737005770740562014-06-23T18:11:00.000-05:002015-01-03T04:57:32.250-06:00Beef & Vegetables in Red WineSome would call this beef stew, and in fact, that is what I called it when serving it to my husband and his mother, sounded down home and acceptable, wrong. <br />
<br />
Whatever you call it, I like it and it is equally good as a winter chow down mid week, or a weekend dinner with guests. Be warned, the turnip does make the overall flavor slightly sweet, if that is not to your taste, leave it out or substitute it with another vegetable, such as broccoli or squash. <br />
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<h3>
Ingredients:</h3>
1.5 pounds beef cut in cubes<br />
2 leeks<br />
3 large carrots<br />
6 medium sized potatoes<br />
1 yellow squash<br />
1 turnip<br />
2 cups of chopped cauliflower<br />
1 large onion<br />
6 large mushrooms<br />
2 stalks of celery<br />
fresh parsley chopped<br />
5 cloves garlic crushed<br />
half a small cabbage<br />
quarter cup of olive oil<br />
three quarters bottle of wine<br />
quarter cup of corn starch<br />
2 tablespoons paprika<br />
1 tablespoon ground cumin<br />
1 tablespoon chili powder<br />
3 sachets / cubes of beef stock<br />
salt & pepper<br />
<br />
<h3>
Method:</h3>
Chop all the vegetables to approximately the same size<br />
Mix the corn starch, paprika, cumin and chili powder, salt and pepper in a ziploc bag<br />
put the cubed beef in the bag and shake till the meat is coated<br />
heat the oil in a large skillet<br />
add crushed garlic<br />
add the onions and mushrooms<br />
remove onions and mushrooms when cooked but not browned<br />
add the meat to the skillet and brown<br />
add onions and mushrooms and stir<br />
add the vegetables<br />
add the red wine<br />
dissolve beef stock in half a pint of water and add<br />
stir well and bring to a boil<br />
reduce to a simmer and cook for 30 minutes<br />
reduce heat and continue to cook for 2 hours.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3Gdk6qPpXJkh6bE5yivxByU4KVNZUjHz4fEACSSEzSB7I7Om4PrDG_djM5-kokYKIlIV1G4Lb2YrQYJBmezFJekRIyjRJVKfi4HRyrQ-xKnz_K5vNSupfDtkSxNVErxd90ZqkAFjqq_2/s1600/stew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3Gdk6qPpXJkh6bE5yivxByU4KVNZUjHz4fEACSSEzSB7I7Om4PrDG_djM5-kokYKIlIV1G4Lb2YrQYJBmezFJekRIyjRJVKfi4HRyrQ-xKnz_K5vNSupfDtkSxNVErxd90ZqkAFjqq_2/s320/stew.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to cook</td></tr>
</tbody></table>
<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-14578364144527248002014-06-16T15:28:00.000-05:002015-01-03T05:00:55.857-06:00Dos Salsas - Cedar Park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oiMsPqJaKzH0vBA22AdunGAlfVVWjAJVq-_EGjzK338mRErP-ZC9kQqVcqimYM6XF_h7YHcgPXwTg2o1f978PTd_7MR-qWpHtcdsO-lk7nmmML1nGkSWGVeY_mxisTu58VOj3Q2beqQe/s1600/logodossalsas2011.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oiMsPqJaKzH0vBA22AdunGAlfVVWjAJVq-_EGjzK338mRErP-ZC9kQqVcqimYM6XF_h7YHcgPXwTg2o1f978PTd_7MR-qWpHtcdsO-lk7nmmML1nGkSWGVeY_mxisTu58VOj3Q2beqQe/s320/logodossalsas2011.png" height="222" width="320" /></a></div>
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<a href="http://www.dossalsas.com/">http://www.dossalsas.com/</a></div>
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We have eaten at Dos Salsas a few times and have always been pleased with both the food and the service. The price is also very reasonable. I can highly recommend the Stuffed Jalapenos as an appetizer, they are so good we haven't yet tried any of the other appetizers on the menu. Both of the Dos Salsas served are very good indeed.</div>
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On this occasion we had a party of 8 and I was surprised at how quickly we were seated, orders for drinks taken and served, food orders taken, and the food arrived quickly and everyone was happy with their choice.</div>
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This visit I strayed from my usual Pollo en Mole which I absolutely love, and I tried the Pescado Monterrey, grilled tilapia with sauteed onions, tomatoes, jalapeno served with a guacamole salad - that is some slices of avocado in a small taco shell. It was absolutely delicious and perfectly cooked, however, there was way too much for one person. </div>
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Once again I wish that restuarants would serve half portions. As I have said so many times before, I would willingly pay more than half the price for half the portion. I really hate to think of the food they waste. </div>
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Dos Salsas has a large dining area, with some booths and has a pleasant atmosphere with a definite Tex-Mex decor but it is not overpowering, that is to say it is not gaudy. They also have the requisite flat screen TVs viewable from just about every seat, something I would prefer to not to have. I think having television destroys the conversation flow and adds to the noise levels, but I believe I am probably in the minority - at least in Cedar Park.</div>
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As I said, we have been to Dos Salsas before and we will definitely return there.</div>
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Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-56947975317401510002014-06-10T15:13:00.000-05:002015-01-03T05:13:02.044-06:00Royal India - AustinI grew up in Dublin where Indian restaurants, very good Indian restaurants, abound. I absolutely love Indian food and was quite disappointed to find that Austin didn't seem to have many Indian eateries. <a href="http://www.starofindiaaustin.com/" target="_blank">The Star of India</a> has long been my favorite, and for many years, only, go to for my curry fix. (I must tell you about the Star of India in another blog).<br />
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Thanks to <a href="http://www.groupon.com/" target="_blank">Groupon</a>, we discovered another Indian restaurant had opened in Austin, and not too far from home. They are located in the strip mall at the corner of Balcones Woods and 183. Armed with our Groupon we headed to try it out.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcmO1R3gDcmjj0c-W3d16FgVcY6gH8rcoe5AUiv2l4VjsRXf266Q8xm1i4CkHrUebXdG65JRRSXEiyi9duHOfBdMq05YPUsqi5vCO6yzA_UcdP_nbos6n_qFvUeSyk1-B886iEPS0Lja6/s1600/outside.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcmO1R3gDcmjj0c-W3d16FgVcY6gH8rcoe5AUiv2l4VjsRXf266Q8xm1i4CkHrUebXdG65JRRSXEiyi9duHOfBdMq05YPUsqi5vCO6yzA_UcdP_nbos6n_qFvUeSyk1-B886iEPS0Lja6/s1600/outside.jpg" height="112" width="200" /></a><br />
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Wow! Amazing. It is in a strip mall, so not terribly impressive outside, and strip mall restaurants tend to be very much alike on the interior, however there is an atmosphere in <a href="http://www.austinroyalindia.com/" target="_blank">Royal India</a> that can only be attributed to the staff and the very high standards. I highly recommend this place. And they take reservations online.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgPNr6fkgdZ0wEJplJX5hIqZteEC-mPcXIKRMIDSu_TzDho8qtqfWb7Dux8kaXAdMJ9lanfJFWa8OKCRHrH5ycPUviX3L5aPEDu0VryP-8sPhw7trNj1IKPITKBmezDX_t9g2sUCQsuBI/s1600/kebab.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgPNr6fkgdZ0wEJplJX5hIqZteEC-mPcXIKRMIDSu_TzDho8qtqfWb7Dux8kaXAdMJ9lanfJFWa8OKCRHrH5ycPUviX3L5aPEDu0VryP-8sPhw7trNj1IKPITKBmezDX_t9g2sUCQsuBI/s1600/kebab.jpg" height="112" width="200" /></a><br />
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In the tradition of Indian food, everything is served in a serving dish and so mix and match is very simple, you get to taste a little of everything.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1aNWXGx6e9WuNYjD2ocqC4jRSwUmG22-rbHuU_ZevcG5Y68RTt83sBTteWwf4YwLlVDNKqB3eYhBJxEJBS8xsqxt_B0CSjXHwApMQThIaHb5fue8oApgOwmUw7g5MTuEL2u7YsVhcO-n/s1600/appetizer.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/AVvXsEii1aNWXGx6e9WuNYjD2ocqC4jRSwUmG22-rbHuU_ZevcG5Y68RTt83sBTteWwf4YwLlVDNKqB3eYhBJxEJBS8xsqxt_B0CSjXHwApMQThIaHb5fue8oApgOwmUw7g5MTuEL2u7YsVhcO-n/s1600/appetizer.jpg" height="112" width="200" /></a></div>
As there were five in our party, we had two appetizers. We started with Royal Reshmi Kabab - essentially a ground chicken sausage, spicy and delicious, and Chicken 65. Both were delicious. We also had Naan Bread which I really have to say was amazing. We ordered Garlic Naan and Jalapeno Chees Naan. Everyone enjoyed it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LfJjVD2kn5MXD56bJCqGHQTustGyzaMbkniX9cGxlQWT_mKHHIHbr3KelLehDopMYwizHe-Fvh4pKwRSDVps8QIkrBivbsOLvlyqaq41RoJqGWe4OiKGXiN4E-LSAewVq0niF1Q66ikN/s1600/naan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LfJjVD2kn5MXD56bJCqGHQTustGyzaMbkniX9cGxlQWT_mKHHIHbr3KelLehDopMYwizHe-Fvh4pKwRSDVps8QIkrBivbsOLvlyqaq41RoJqGWe4OiKGXiN4E-LSAewVq0niF1Q66ikN/s1600/naan.jpg" height="112" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXN3b8eYyjC3B8fQDynYw40bBCMEFyvkTsBMl0iE2vU7z3AEmbazGj5U9xl1lJq9w7Izro6jgLq0-KWu0YcrvtzNn9YsYjW3NSDrXeXRa6ANYSkEXdfEE7QsgzIXahdSRIDNDWE8LVEbR/s1600/mutton.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXN3b8eYyjC3B8fQDynYw40bBCMEFyvkTsBMl0iE2vU7z3AEmbazGj5U9xl1lJq9w7Izro6jgLq0-KWu0YcrvtzNn9YsYjW3NSDrXeXRa6ANYSkEXdfEE7QsgzIXahdSRIDNDWE8LVEbR/s1600/mutton.jpg" height="112" width="200" /></a>For main course I had Dhaba Mutton Curry. They offer a spice level from one to five, with five being the hottest. I settled for 3 and it was perfect. In Ireland mutton = old sheep, in India apparently, it is goat, but either, it was wonderful! On the side I had spinach which I love in any shape or form.<br />
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Nya ordered the Butter Chicken at a level two and was very pleased with it. Travis showed us all up by ordering, and eating, a level 5 Chili Chicken.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMj-my49DfFrrjF15-YTR2gZjMZenC-Y5OO5PXr5QoTfzdgxT4e53-A_GvrFK1wwx5es2VmICbAbGo585EuVKPiWhIC04rYaKDwlFDgAEFT_yCHacQ_v18TNQN-m-2o_LjFzDhYGiNfqI2/s1600/lamb.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/AVvXsEjMj-my49DfFrrjF15-YTR2gZjMZenC-Y5OO5PXr5QoTfzdgxT4e53-A_GvrFK1wwx5es2VmICbAbGo585EuVKPiWhIC04rYaKDwlFDgAEFT_yCHacQ_v18TNQN-m-2o_LjFzDhYGiNfqI2/s1600/lamb.jpg" height="112" width="200" /></a>Larry chose the Kakori Kabab and while he said it was delicious (and I affirm as I got to taste it) he was not too keen on the fact that it was ground lamb - also in a sort of sausage form. As he has only recently discovered lamb and likes it in its whole form best.<br />
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Our drive home was enhanced by a beautiful sunset - while nothing to do with the restaurant nor the great food, it was a lovely way to finish the evening.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrfO2ugX50G5shR0TmIh6WrY_IR8HFivU7m-sgREUeyCUf8yPj2Iovm-tcjAUoAkxPbkOyjwztzpvX-GDoyqWIqtt0lpejHxqAfuPPpDX5ecP6bP37h2ZsqYJXT_-dpuPbMxzwzlg1uiW/s1600/sunset.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrfO2ugX50G5shR0TmIh6WrY_IR8HFivU7m-sgREUeyCUf8yPj2Iovm-tcjAUoAkxPbkOyjwztzpvX-GDoyqWIqtt0lpejHxqAfuPPpDX5ecP6bP37h2ZsqYJXT_-dpuPbMxzwzlg1uiW/s1600/sunset.jpg" height="180" width="320" /></a></div>
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-10844724492659252712014-06-06T18:15:00.000-05:002015-01-03T04:55:45.063-06:00Banana Nut BreadIngredients:<br />
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3 ripe bananas masahed, or 3 frozen defrosted bananas<br />
half a cup of crushed pecan or walnuts<br />
one third of a cup of melted butter<br />
1 cup of brown sugar<br />
2 eggs beaten<br />
1 teaspoon Vanilla<br />
1 teaspoon baking powder<br />
pinch of salt<br />
one and half cups of all purpose flour<br />
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Preheat the oven to 350 degrees F<br />
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lightly grease a muffin pan with olive oil spray wiped with paper towel<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUs0qr_d5MY0c46RUYn8T49oHqlabOhQM-SOtJYJ7xARj3Z3vqaIGSropsIGmxxj_7uaH7ONIA_Yf6Pbm9u1VgxJYtz-rDl6rgMl-Ka62EfVC80VPT9I_qPw1JWBzYue1lLpqE8e_9lLqk/s1600/bananabefore.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUs0qr_d5MY0c46RUYn8T49oHqlabOhQM-SOtJYJ7xARj3Z3vqaIGSropsIGmxxj_7uaH7ONIA_Yf6Pbm9u1VgxJYtz-rDl6rgMl-Ka62EfVC80VPT9I_qPw1JWBzYue1lLpqE8e_9lLqk/s320/bananabefore.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready for the oven</td></tr>
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In a large bowl, mix all the ingredients except the flour.<br />
Add the flour, mix until combined<br />
pour into a muffin pan and bake for 30 minutes<br />
test with a sharp knife, if it comes out clean it is done.<br />
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cool on a wire rack. These freeze well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z5EvktB-6g285smy8z0QEXmTNKYIFmpVOswzpTrY8b_6_JIxKwke40G3xSFTdwWPHehCZ_0_agaxDtZdDh35qvF7KSW2J9CC7pl0Qe7SLgsCJPU3wJpbBCR8G18-q7vsn9TlcXdSbiiP/s1600/bananadone.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z5EvktB-6g285smy8z0QEXmTNKYIFmpVOswzpTrY8b_6_JIxKwke40G3xSFTdwWPHehCZ_0_agaxDtZdDh35qvF7KSW2J9CC7pl0Qe7SLgsCJPU3wJpbBCR8G18-q7vsn9TlcXdSbiiP/s320/bananadone.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready to eat</td></tr>
</tbody></table>
<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-70996597393086013792014-05-27T18:09:00.000-05:002015-01-03T04:58:14.245-06:00Apple Sauce with a Kick!It is customary to eat apple sauce with pork, or goose, or any other fatty meat, the principle is that the acidity of the apples will help in the digestion of the fat. I don't actually like sweet and sour, so I came up with this fiery apply sauce as an alternative - and to be honest it was born of a abhorrence of waste, what to do with my bowl of tired apples? And while I am at it, what about all those packets of soy sauce in the pantry, we always get way more than we need when we have Chinese take out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZHIyqYNFX6FVmwGmcwCBpvb_roHj4E2oYeNDLXMgVtT31NRBXyTX5nyfQkWdOGfnB6kNPxPGrcidpQx8Dw4pwIic2cR09a6JG7rC9oD6P6NGg8QEgZLN8BLNEXIbPyqOwPWGqV-XspCW/s1600/sauce.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/AVvXsEggZHIyqYNFX6FVmwGmcwCBpvb_roHj4E2oYeNDLXMgVtT31NRBXyTX5nyfQkWdOGfnB6kNPxPGrcidpQx8Dw4pwIic2cR09a6JG7rC9oD6P6NGg8QEgZLN8BLNEXIbPyqOwPWGqV-XspCW/s1600/sauce.jpg" height="112" width="200" /></a>This apple sauce goes really well with grilled pork chops or roast pork loin. <br />
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What you need:<br />
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1 pound of chopped apples (they don't have to be tired)<br />
1 clove of garlic<br />
One third teaspoon turmeric<br />
One quarter teaspoon cayenne pepper (less if you don't like too much heat)<br />
One third teaspoon lemon herb mix<br />
1 teaspoon splenda brown sugar (or two teaspoons raw brown sugar)<br />
1 teaspoons butter (I use <b><i>Fleischmann's</i></b> olive oil spread)<br />
1 sachet of soy sauce = 1 tablespoon<br />
1 cup white wine<br />
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Method:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE93g1f7Zg625CzbMX63e3fHn9U8nIl6Xc8YGnp3BAG9CmZ4BNBVaynmiaG6-8m59-W93RwBZz84Y9TeIDi9-uqGp0FAgkw_vFFp1iMtPtCn33O7WwMBIdlY4DL3N6GrFyULc2_gG-PIc6/s1600/boil.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE93g1f7Zg625CzbMX63e3fHn9U8nIl6Xc8YGnp3BAG9CmZ4BNBVaynmiaG6-8m59-W93RwBZz84Y9TeIDi9-uqGp0FAgkw_vFFp1iMtPtCn33O7WwMBIdlY4DL3N6GrFyULc2_gG-PIc6/s1600/boil.jpg" height="180" width="320" /></a>melt the butter<br />
add crushed garlic and brown sugar<br />
stir<br />
add chopped apples, turmeric, cayenne, lemon herb<br />
stir well<br />
add wine & soy sauce<br />
bring to a boil and boil for 5 minutes<br />
turn down and simmer for 15 minutes<br />
bring back to a boil and boil for 5 minutes to reduce the liquid<br />
blend<br />
makes approximately 1 cup of fiery apple sauce<br />
use or freeze<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlNxXzPOTQsx2TghB3w1cYzxfNHK-0Rzm7ywtdXwDZBXreIpxNThFIxW3rwczygBbQt9Y8RkLT8oL28Wcif8iADrcbcx4KmWpYwpQLvahCqBromq5pPm8P6_dAADUWF39sV6kKSPOboJ_/s1600/ready.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlNxXzPOTQsx2TghB3w1cYzxfNHK-0Rzm7ywtdXwDZBXreIpxNThFIxW3rwczygBbQt9Y8RkLT8oL28Wcif8iADrcbcx4KmWpYwpQLvahCqBromq5pPm8P6_dAADUWF39sV6kKSPOboJ_/s1600/ready.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready for the freezer</td></tr>
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-10974080531521105752014-05-24T15:15:00.000-05:002015-01-03T05:13:47.870-06:00Bellini's - Cedar Park<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-cOBkOg9kbfgq27MyDwn_W_SdpNBiOOCIToibBh8FJZRlCBDRtAhQWlojr1-GywsdFvVF1RO1mv9fyLUFHmLJxiufcMS_NVOF_5tNh2zr5sbvK3vF8tzJSgDjJl-P96ukJzn317ORHBM/s1600/IMG_5964.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-cOBkOg9kbfgq27MyDwn_W_SdpNBiOOCIToibBh8FJZRlCBDRtAhQWlojr1-GywsdFvVF1RO1mv9fyLUFHmLJxiufcMS_NVOF_5tNh2zr5sbvK3vF8tzJSgDjJl-P96ukJzn317ORHBM/s1600/IMG_5964.JPG" height="112" width="200" /></a>I don't know why we never tried this restaurant before. It is not a place you would notice passing by, and it is not located on our usual routes, though it is right beside the Austin Radiological Associates, where we do occasionally go for routine medical exams, such as mammograms. However this restaurant was recommended to us some time ago and we only got around to trying it out this weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQb16DbZKBs3mtipHXK_6Q5WzIYsu3sseCTQ7vPKFsXji24PrmvW8HJ3yzuyw2IEN_i-ZwusA2B0XTWA3betVh_5LpB8QW_r37AAjhYU6D3dAedusKLgljh29-ZScmmbYq1mLKVaeHtzj/s1600/IMG_5965.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/AVvXsEigQb16DbZKBs3mtipHXK_6Q5WzIYsu3sseCTQ7vPKFsXji24PrmvW8HJ3yzuyw2IEN_i-ZwusA2B0XTWA3betVh_5LpB8QW_r37AAjhYU6D3dAedusKLgljh29-ZScmmbYq1mLKVaeHtzj/s1600/IMG_5965.JPG" height="112" width="200" /></a>When we walked in the door we were immediately impressed by the decor which is very Tuscan, and the atmosphere was very inviting. Carrie, our server, was first class. We were a little nervous because there were no prices posted on their menu online, so we were pleasantly surprised at the prices, while not cheap, were not too expensive either.<br />
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We started with Gerald's Famous Fried Pickles with jalapeno ranch dipping sauce $7.99, didn't sound very nice to me, but it did get some great reviews on Yelp so I was prepared to give it a go and I was very glad I did.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnwno7hzuHcy8gD71OJCwBmKyQTEECpVE39HscXpqOKk6orT_thYpQpoK4YNjXiky7hc9yKTybQxlIBrA_VYsEfCnESE_QZHRcnSV-UhmuzlrZOF297TfC2wQR7KkGjvgYcoCfMAnZfps/s1600/IMG_5968.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnwno7hzuHcy8gD71OJCwBmKyQTEECpVE39HscXpqOKk6orT_thYpQpoK4YNjXiky7hc9yKTybQxlIBrA_VYsEfCnESE_QZHRcnSV-UhmuzlrZOF297TfC2wQR7KkGjvgYcoCfMAnZfps/s1600/IMG_5968.JPG" height="200" width="112" /></a><br />
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It was absolutely delicious and the batter was very light, plus it was a generous serving.<br />
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I also had their signature frozen peach Bellini and it was amazing. Vodka, Peach Schnapps, Sparkling Wine and Peach Puree for only $6.50. As it was so good, and went down so well, I finished it before the main course and was able to try their house Cabernet which was also very good. At $7 for a glass, it is about an average price and not a skimpy pour either.<br />
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Our main courses were:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kMfJnbvQ64BrwYRHax0GEcM-T0NCKvkvhsHfsCAArbGE1krVnyxQJJTs5mPdH0CV8kSrm2x17lGTfPCLjRSG5AzBD0k4MVdRVvz9G9CK5qY1pdy30XMLav-NJ4xJHBPyYw3EqF6Xpch2/s1600/IMG_5969.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/AVvXsEj-kMfJnbvQ64BrwYRHax0GEcM-T0NCKvkvhsHfsCAArbGE1krVnyxQJJTs5mPdH0CV8kSrm2x17lGTfPCLjRSG5AzBD0k4MVdRVvz9G9CK5qY1pdy30XMLav-NJ4xJHBPyYw3EqF6Xpch2/s1600/IMG_5969.JPG" height="112" width="200" /></a>For me, Berry & Nut salad with grilled shrimp, the salad cost $8.49 and the shrimp were an extra at $4.49 - I can't describe how good this was, I recommend you go try it yourself. Every imaginable berry, with mixed baby greens and caramelized pecans, I brought half of it home with me and I am looking forward to my lunch today.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOj2j5s22R5wOmMDu_pV6zUSg8FZqJ2iZE_OIt98tm_PJhlD6yBtY8Mhw5-ycXLPEVOIbbYCmM8KopZbJaDKtA6ceKGN5P4riGOBkrfRLyuZXnWLw0vGwhFVjYZkDPa-TIA06Y2z_-LF34/s1600/IMG_5970.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOj2j5s22R5wOmMDu_pV6zUSg8FZqJ2iZE_OIt98tm_PJhlD6yBtY8Mhw5-ycXLPEVOIbbYCmM8KopZbJaDKtA6ceKGN5P4riGOBkrfRLyuZXnWLw0vGwhFVjYZkDPa-TIA06Y2z_-LF34/s1600/IMG_5970.JPG" height="112" width="200" /></a>Larry had Chicken Fried Steak with a side of Onion Rings and French Fries. He always judges a restaurant by its Chicken Fried Steak and this one got the thumbs up. We felt that $13.99 a very reasonable price. I had seen complaints on Yelp that they only give you 6 Onion Rings. You will see from the photo, 6 is more than enough, they are HUGE.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDikjPvp3YRoanC06ZKpDrlVtbiFIKZeyiwMsWZN2zTiv_km4-SLduuybE53wAh7Z-aXlhFNURip1LrKRKCUCVi15JkPG_jFjZLdLgAlSilzQ-CvHdfVpTrdZwCZZHdaSu4JYNlAinbD4r/s1600/IMG_5971.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/AVvXsEgDikjPvp3YRoanC06ZKpDrlVtbiFIKZeyiwMsWZN2zTiv_km4-SLduuybE53wAh7Z-aXlhFNURip1LrKRKCUCVi15JkPG_jFjZLdLgAlSilzQ-CvHdfVpTrdZwCZZHdaSu4JYNlAinbD4r/s1600/IMG_5971.JPG" height="112" width="200" /></a>Mildred ordered the dish she tends to judge a new restaurant by, when they have it, She had a Grilled Philly Ribeye served on a hoagie roll and she was mightily impressed with it - it came with Onion Rings also and was $10.49.</div>
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We almost never do dessert and this was no exception, but I am sure their desserts are good, certainly everything about this restaurant impressed us and we will be back regularly.</div>
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Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-83762771338667276282014-05-06T18:19:00.000-05:002015-01-03T04:55:19.628-06:00What a beautiful vegetable!<div class="separator" style="clear: both; text-align: left;">
This vegetable is so beautiful I just had to try it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU7HuMvesbQUVV41dN-GRgDs38-9ehKwQN6Et7YQWMMcs6YTrHhntVYv2m1GcfYJ4YCWufDshlqkA718AFvx9Az8kouel2AzTshxkjJa13cvSlCJwr7V2BUvksHzSpj4O1RMW13PNmsUi/s1600/carnival1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU7HuMvesbQUVV41dN-GRgDs38-9ehKwQN6Et7YQWMMcs6YTrHhntVYv2m1GcfYJ4YCWufDshlqkA718AFvx9Az8kouel2AzTshxkjJa13cvSlCJwr7V2BUvksHzSpj4O1RMW13PNmsUi/s200/carnival1.jpg" height="112" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpRcmNP9IrxjUynx-bKCEo2jhZTX_zJov1p3amLtQ1-ndxgi9dj6NbQYvdUax0iCuq347C7JSwfMBApoNFwv72uL0FQwcfgeMX613ca-lS9ao-UV3hyphenhyphenEJgPb8NmRKNIC7NyLcUvN4weLv/s1600/carnival2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpRcmNP9IrxjUynx-bKCEo2jhZTX_zJov1p3amLtQ1-ndxgi9dj6NbQYvdUax0iCuq347C7JSwfMBApoNFwv72uL0FQwcfgeMX613ca-lS9ao-UV3hyphenhyphenEJgPb8NmRKNIC7NyLcUvN4weLv/s200/carnival2.jpg" height="112" width="200" /></a></div>
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It is a carnival squash. So, I researched online and established in my own mind that my husband would definitely not like it. Oh, he would try it, because he will always be prepared to try anything once. But it appeared to be too sweet for his taste. The only hope I had was to add bacon<br />
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So, I cut the squash in half, removed the seeds, set face down in an oven safe dish with a quarter a cup of water, in an oven for 25 mnutes - at 400 F. allow to cool, then scoop out the flesh, mash with a fork with butter and bacon bits, then cover with a light coating of parmesan cheese and bake in the oven.<br />
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My wonderful mother in law did help herself to a very small spoonful, never would she offend me, but she did try it. <br />
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It was still pretty, but no longer beautiful. It was still way too sweet for a dinner item. Next time I think I will treat it like pumpkin pie. Brown sugar, marshmallow, cinnamon and perhaps a hint of brandy or rum.. yes, I will try that next. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03pYOmIH6tazx-AL7kUcyYzOCfeGaOz87_0QBphN4-0PDqV_x5cXME58nfJBJGUmLvVn1QEBZzUPVbRae8EcF1ItS3VDc-w3K9zYqL7RfjYqqGBFWAZunTKGUPt7E7Aofhd7apdtZyp-z/s1600/IMG_4781.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03pYOmIH6tazx-AL7kUcyYzOCfeGaOz87_0QBphN4-0PDqV_x5cXME58nfJBJGUmLvVn1QEBZzUPVbRae8EcF1ItS3VDc-w3K9zYqL7RfjYqqGBFWAZunTKGUPt7E7Aofhd7apdtZyp-z/s320/IMG_4781.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the finished dish</td></tr>
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Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-28386500380452333442014-04-26T15:23:00.000-05:002015-01-03T05:03:07.905-06:00Torchy's Tacos - Cedar Park<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkIEb2b1MV4jhhhvo1_EyKlrXNfJt_uNDYQdfqtbxLRMyBL35vHIDNftRTvdfkcF9dmCHKGr5oR9NTeLsh6v4fBm-CFdMZaSNxyN4l-fLvJIto4fsBkFmBd40TKLSW0UK0yraneN1d6Sq/s1600/Capture.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkIEb2b1MV4jhhhvo1_EyKlrXNfJt_uNDYQdfqtbxLRMyBL35vHIDNftRTvdfkcF9dmCHKGr5oR9NTeLsh6v4fBm-CFdMZaSNxyN4l-fLvJIto4fsBkFmBd40TKLSW0UK0yraneN1d6Sq/s1600/Capture.PNG" height="124" width="200" /></a><br />
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We had been threatening to try <a href="http://torchystacos.com/" target="_blank">Torchy's </a>since they opened in Cedar Park, and finally we got around to it.<br />
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If you like tacos, and I do, and if you don't mind your food being well salted, and I do, you will like Torchy's. Despite the fact that my taco was really good, it was also really salty and I just couldn't finish it. However I still give them an 8 out of 10. I have a low salt tolerance and while Mildred found her taco slightly over salted also, she was able to finish it. Larry likes a lot of salt, so he had no issues with that.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl5Uar4imXkbgMQCFaysHpWtCJodsTXmrXcnpvjwZ__XQ2AG9tZ5DDIQLi11rTfnRi2y26-FTmHe0SA-gEJlIyq_TeSsKtczsKVV9LG9aryHOEampDB3S7C4j0SSpGWcrdo7Tp-9DEFvQl/s1600/IMG_5652.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl5Uar4imXkbgMQCFaysHpWtCJodsTXmrXcnpvjwZ__XQ2AG9tZ5DDIQLi11rTfnRi2y26-FTmHe0SA-gEJlIyq_TeSsKtczsKVV9LG9aryHOEampDB3S7C4j0SSpGWcrdo7Tp-9DEFvQl/s1600/IMG_5652.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Queso & Chips</td></tr>
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We started with queso and chips and it was absolutely the best queso I have ever tasted. I would go back just for that. Their chips were also good and, surprisingly, they were not salted<br />
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I was disappointed that they didn't have crispy tacos as I have only recently tried these (seriously) and wanted to try them again, but when I tasted their tortilla I forgot my disappointment, it was excellent, and I am sure, much better for me.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8amnnoGOWR29q6IkPlHvGRXBwpdvV3jC_9i603G1bzD__JXYKs4SCVJEet5g4A2kcbNoSEkOHXHBCiGtT6vFiCvlbFY_VMAKHI6rXc3sIDS9iInTpZTb8gJ93DEhRQc55q3JFT6OcIDtq/s1600/chicken.PNG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8amnnoGOWR29q6IkPlHvGRXBwpdvV3jC_9i603G1bzD__JXYKs4SCVJEet5g4A2kcbNoSEkOHXHBCiGtT6vFiCvlbFY_VMAKHI6rXc3sIDS9iInTpZTb8gJ93DEhRQc55q3JFT6OcIDtq/s1600/chicken.PNG" height="108" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken fajita</td></tr>
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As is our habit, we all studied the <a href="http://torchystacos.com/menu/" target="_blank">menu </a>online before heading out, we also checked out their '<a href="http://kut.org/post/revealed-torchys-secret-taco-enu" target="_blank">Secret Menu</a>', and while it looked interesting, we decided to go with the regular one this time. I settled for a beef fajita taco on a flour tortilla, Mildred had the chicken fajita taco and Larry chose one beef fajita and one Democrat<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlzRWKCuQiLkMFtg3D1J6ZZSU_NXwhbEsvfT4A3TXBrNSey_ZlZdTHV18ZKQr01xvyVAkaLYzK3fjHr_EEA82OWl5WuqyhFWWLzRaL-0tpz2oeFYS74bjJvJKGkVMFc9uMloHl2gme-1v/s1600/democrat.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlzRWKCuQiLkMFtg3D1J6ZZSU_NXwhbEsvfT4A3TXBrNSey_ZlZdTHV18ZKQr01xvyVAkaLYzK3fjHr_EEA82OWl5WuqyhFWWLzRaL-0tpz2oeFYS74bjJvJKGkVMFc9uMloHl2gme-1v/s1600/democrat.PNG" height="123" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Democrat</td></tr>
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I guess most people have two tacos, because the four we ordered came two in a basket, so only two baskets, our server supplied us with a third basket without delay and we rearranged them accordingly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSw1uyRPJxU65LTcY_f5aOCQnXcv_BV-CyMczMs_nxSgQ01oYJEFmIrqFVdAq0IS4kuPxxUlccp2dtaCr0yDShyphenhyphenljYmWSMBPPmB6qnMXCEEdyr3gxu0KwJAhcSgTSYdLdoMFPr83n5gr40/s1600/IMG_5653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSw1uyRPJxU65LTcY_f5aOCQnXcv_BV-CyMczMs_nxSgQ01oYJEFmIrqFVdAq0IS4kuPxxUlccp2dtaCr0yDShyphenhyphenljYmWSMBPPmB6qnMXCEEdyr3gxu0KwJAhcSgTSYdLdoMFPr83n5gr40/s1600/IMG_5653.JPG" height="180" width="320" /></a></div>
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Beef Fajita</div>
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I think we may return, as we all agreed their flavors were great, but I will wait until I have a queso craving and have just that and be quite satisfied. Torchy's have a facebook page if you are interested in checking that out, <a href="https://www.facebook.com/events/302388989863643/" target="_blank">click here</a>.<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-10620756610778345832014-04-19T15:26:00.000-05:002015-01-03T05:02:22.843-06:00Los Reyes - AustinBefore I start, I have to tell you that I have eaten at Los Reyes in Cedar Park and on that occasion the food was good and the atmosphere was also very good however, the prices were a bit on the high side I thought.<br />
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Larry got a 'Living Social' coupon for Los Reyes in Austin, though in fact it is just south of Cedar Park, so not really that far from us. On 183 just south of Lake Creek Parkway, in the strip mall where the HEB used to be.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v0L3bxbipVGpgI6Y9WZ_r5UxMOdVXV5RGN0LOTwZmxhnc2D51KCv3W6HrqvghHkspH09riBVP2eabWq6lM7o2RaDFg1_zHeudjUGSms_KnRmGuL-pjucxAdMOTOOoSmbC9-EUgoHK8_g/s1600/decor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v0L3bxbipVGpgI6Y9WZ_r5UxMOdVXV5RGN0LOTwZmxhnc2D51KCv3W6HrqvghHkspH09riBVP2eabWq6lM7o2RaDFg1_zHeudjUGSms_KnRmGuL-pjucxAdMOTOOoSmbC9-EUgoHK8_g/s1600/decor.jpg" height="179" width="320" /></a></div>
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Their prices were still way too high, even with the coupon, it was most definitely not value for money.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHsHkAQU1C4M83BVX6sLP40NuXoXt7HKmFHfRoqWUJV2gdlW4A5rANDNVrtIYJsynFXyysn-J3DK_laKUpazVMt6efFP6kLFif62R3OQFeGHEZmXiCZo5ER3iHmCaPH3C_ntg1VZmcwqE/s1600/queso.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/AVvXsEgOHsHkAQU1C4M83BVX6sLP40NuXoXt7HKmFHfRoqWUJV2gdlW4A5rANDNVrtIYJsynFXyysn-J3DK_laKUpazVMt6efFP6kLFif62R3OQFeGHEZmXiCZo5ER3iHmCaPH3C_ntg1VZmcwqE/s1600/queso.jpg" height="90" width="200" /></a>We started with salsa, queso and chips. The small queso was $3.75. it looked like custard and tasted like milk, even after we mixed in some of the spicy salsa, it was still not at all good.<br />
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We have learned from experience to ask if they chill their red wine before ordering. I can't drink chilled red wine and most Mexican restaurants do store it in the cooler. Sure enough it was chilled so I had a beer. Larry had his usual frozen margarita and Mildred had water.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91rozyts_HTQU6eYWcbrcB1gnC0AfHcoXJcBpHloHZgqapfGptci58Oeo8KZqpDtsCh_adPFigS8HCqObjyk5M364e4TRl3etOTd0eafinKPwmhSuZW4-os9RAQ11_onfZYPmmb_hZKIn/s1600/fajitas.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91rozyts_HTQU6eYWcbrcB1gnC0AfHcoXJcBpHloHZgqapfGptci58Oeo8KZqpDtsCh_adPFigS8HCqObjyk5M364e4TRl3etOTd0eafinKPwmhSuZW4-os9RAQ11_onfZYPmmb_hZKIn/s1600/fajitas.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fajitas - $11.99</td></tr>
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For her entree, Mildred ordered beef fajitas, which didn't look very good, and she said the meat was tough and tasteless.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWYuh1yMD6QpsqNWh71rzIUbJXF1I1p-FjPc88Z-hGLECJpXXEva-xOH0OzUbKGWu4UkshnKPmGR9Zqhy9QGJSIIn2AN8W5l9ge-wTBJ8TJHaiQBT1zUB8XR0KC8pPANxlkK-DlmFx1N3/s1600/deluxe.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWYuh1yMD6QpsqNWh71rzIUbJXF1I1p-FjPc88Z-hGLECJpXXEva-xOH0OzUbKGWu4UkshnKPmGR9Zqhy9QGJSIIn2AN8W5l9ge-wTBJ8TJHaiQBT1zUB8XR0KC8pPANxlkK-DlmFx1N3/s1600/deluxe.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deluxe plate - $13.95</td></tr>
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I had the 'Deluxe Plate'. Grilled chicken breast with grilled shrimp, rice, beans, pico de gallo & guacamole. The chicken had been beaten flat and looked and tasted like it had been cooked the day before and warmed up before serving. The shrimp were extremely tough, so I am guessing they were also reheated and the pico was extremely tired looking and tasteless.I ate a couple of shrimp but they were not good and I had a small piece of the chicken, also quite unpleasant. Sad to say the only thing on my plate that was in any way edible was the rice, and I don't much like rice.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwzTtm647LC8ml14BTgtrWRh5vRGDEaAMevRrhW3eYzXwYeDK66ld7gWLd4Z6B4Noy3VT4t1-AeEeGQCHVLFMvGop9dQV8Swotxl2Uz6HsWnekIXqCCNkjP6mXHGhnnufSPBIvGRR_93I/s1600/carne.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwzTtm647LC8ml14BTgtrWRh5vRGDEaAMevRrhW3eYzXwYeDK66ld7gWLd4Z6B4Noy3VT4t1-AeEeGQCHVLFMvGop9dQV8Swotxl2Uz6HsWnekIXqCCNkjP6mXHGhnnufSPBIvGRR_93I/s1600/carne.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carne<span style="font-size: x-small; text-align: start;"> A</span>sada<span style="font-size: x-small; text-align: start;"> 10.95</span></td></tr>
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Larry had carne asada and was happy with his choice, although I thought it look most unappetizing, he said it tasted good.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV-mLkcyY5f1UEwm1k8VqXbc88zz_ZatBKJY0HxEWzppPncp0VZu_cOhEPJ7-gs8uZ3yRy8x3fAUczbVn32Qo4PwOMMVKaByC080ly6sWclbQDdT29QV2k5ipn5jKm7c6dwINjT9IvWZn/s1600/window.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV-mLkcyY5f1UEwm1k8VqXbc88zz_ZatBKJY0HxEWzppPncp0VZu_cOhEPJ7-gs8uZ3yRy8x3fAUczbVn32Qo4PwOMMVKaByC080ly6sWclbQDdT29QV2k5ipn5jKm7c6dwINjT9IvWZn/s1600/window.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dusty dirty window ledge</td></tr>
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The service was quick and our server was very efficient. To be honest, I would have preferred to wait longer for better food. Had the food been good I might have been able to overlook the decor, but unable to eat, I had time to look around. I was seated by the window and the wood blinds were dusty and dirty, there were scraps of torn napkin and dead flies on the window ledge.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_LvYLKrDtmt0Ni_sf0hC1z4V5pc5i0cCWRkYMnpDN4NxAiOYHjP46weiirPaOxWpsXndcVHOdeg95Zm_1h42vbpMyZMCndDWdMq3JV2VoQ8dEO9_0KQWZ8vcObd4LUsS0Y3Go7VQdg7R/s1600/ceiling.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_LvYLKrDtmt0Ni_sf0hC1z4V5pc5i0cCWRkYMnpDN4NxAiOYHjP46weiirPaOxWpsXndcVHOdeg95Zm_1h42vbpMyZMCndDWdMq3JV2VoQ8dEO9_0KQWZ8vcObd4LUsS0Y3Go7VQdg7R/s1600/ceiling.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One example of the ceiling </td></tr>
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The ceiling was mottled with brown rings where water had leaked through and the rest of the decor was standard Mexican restaurant.<br />
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Larry tells me I am too fussy, but I believe that if I am paying almost $14 for a meal, I want to be able to eat at least half of it, and I would like if the smell of the meal was not offensive. It is also nice to be able to eat in relatively clean surroundings. I worry that if they don't clean the areas the customers can see, how clean are the areas we can't see, like the kitchen?<br />
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<br />Aideenhttp://www.blogger.com/profile/16586332741484606586noreply@blogger.com0tag:blogger.com,1999:blog-275605060996095357.post-24202496427449944592014-04-14T18:14:00.000-05:002015-01-03T04:56:06.431-06:00Chili a la Aideen<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">OK, before I start, believe me, this is NOT a Texas Chili - I have been making this chili since my kids were very young back in Ireland. It is developed and changed according to what ingredients were available to me, depending on what country I happened to be cooking it in. But it is basically the same as when I first dreamed it.</span></div>
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<span style="font-family: inherit;">One of the things that is consistent in my cooking, wherever possible, is lots of vegetables - one of my sons would not eat vegetables for love or money. I managed to feed them to him by blending them into an otherwise mainly meat based dish, such as chili, curry or shepherds pie. So, as a result this chili recipe contains probably as much, or more vegetables than meat. Suits me.</span></div>
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<span style="font-family: inherit;">Feel free to substitute any vegetables you prefer. I have used cauliflower and potatoes and I do recommend where possible, use organic veggies - the taste is so much better, but also, assuming you can be sure they are organic, they are so much better for you. </span></div>
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<span style="font-family: inherit;">Also, experiment with the seasonings according to what is available to you. For instance, if you can't find the packets of McCormick's seasoning, just increase the amount of paprika, chili powder, comino and crushed red pepper flakes. Don't forget to google if you happen to live somewhere other than the US to find what is a comparable seasoning in your part of the world. For instance, comino is known as cumin in Europe.</span></div>
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<span style="font-family: inherit;">This recipe is designed to be frozen. I love to cook, but I do prefer to cook when I feel creative and have the time, no pressure. So I plan ahead, cook in volumn and freeze. </span></div>
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<span style="font-family: inherit;">This particular recipe will make 18 to 20 servings. As I have a 3 adult family, I freeze in 3 person containers and this lasts us a very long time. It does actually improve with freezing, the flavors blend together... or something - just believe me, it tastes better.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_EKpHZNAyTVANLgjWOwcRtbwqL7-jjPhbH8mxzLgjOX-Lvejz7FmBHbSAbmnZfXwSofttJfy5M8EYL2vwMy6pQefKh68tC6BOH0ONYsf_9zFGSGUXOYHDr2KTvICrpreZW75kAvDhcPp/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_EKpHZNAyTVANLgjWOwcRtbwqL7-jjPhbH8mxzLgjOX-Lvejz7FmBHbSAbmnZfXwSofttJfy5M8EYL2vwMy6pQefKh68tC6BOH0ONYsf_9zFGSGUXOYHDr2KTvICrpreZW75kAvDhcPp/s320/ingredients.jpg" height="180" width="320" /></span></a></div>
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<span style="font-family: inherit;">garlic - 8 cloves crushed</span><br />
<span style="font-family: inherit;">onions -1 large sweet / 1 pound</span><br />
<span style="font-family: inherit;">mushrooms - 8 oz / 10 medium size</span><br />
<span style="font-family: inherit;">shallots - 6 large /1 pound</span><br />
<span style="font-family: inherit;">2 and half pounds roma tomatoes peeled and diced</span><br />
<span style="font-family: inherit;">broccoli - half cup</span><br />
<span style="font-family: inherit;">carrots - 6 medium / 1 pound</span><br />
<span style="font-family: inherit;">squash - zuccini & yellow</span><br />
<span style="font-family: inherit;">red bell pepper - half</span><br />
<span style="font-family: inherit;">breen bell pepper - half</span><br />
<span style="font-family: inherit;">fresh parsley - chopped</span><br />
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<span style="font-family: inherit;">2 x 14 oz cans chopped peeled tomato</span><br />
<span style="font-family: inherit;">3 x 15 oz cans dark red kidney beans</span><br />
<span style="font-family: inherit;">1 x 10 oz can diced tomatoes with green chiles</span><br />
<span style="font-family: inherit;">1 x 6 oz can tomato paste</span><br />
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<span style="font-family: inherit;">ground bison or lean beef - 1 pound </span><br />
<span style="font-family: inherit;">lean beef - 2 pounds finely diced</span><br />
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<span style="font-family: inherit;">paprika - 3 tbs</span><br />
<span style="font-family: inherit;">chili powder - 3 tbs</span><br />
<span style="font-family: inherit;">comino - 1 tbs</span><br />
<span style="font-family: inherit;">Mrs Dash southwest chipotle seasoning - 1 tbs</span><br />
<span style="font-family: inherit;">4 cubes / sachets of beef stock ( I use sodium free Herb Ox by Hormel)</span><br />
<span style="font-family: inherit;">3 pks McCormick original Chili mix</span><br />
<span style="font-family: inherit;">crushed red pepper flakes - 1 tbs</span><br />
<span style="font-family: inherit;">three quartersof a bottle red wine</span><br />
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<span style="font-family: inherit;">salt & pepper to taste ( I know, I hate when I see that, but seriously, taste and add what you think it needs always remembering, your guests can add, they can't take away).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQ3IGqTh4-9bJBo0vEvRmzm7DIZ6QCaMzCbEEKVL_VHL_Ng6xBqVUtzproUbHBTXnrFpjjhV1tHSfVQjSSvPARMQ0Q8sXcksfcprQ8DZ4iBBLSJactoBxUwetJ8Oc9PmvtzsIz_8DTnV-/s1600/peeltomatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQ3IGqTh4-9bJBo0vEvRmzm7DIZ6QCaMzCbEEKVL_VHL_Ng6xBqVUtzproUbHBTXnrFpjjhV1tHSfVQjSSvPARMQ0Q8sXcksfcprQ8DZ4iBBLSJactoBxUwetJ8Oc9PmvtzsIz_8DTnV-/s320/peeltomatoes.jpg" height="180" width="320" /></span></a></div>
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<span style="font-family: inherit;">Bring a pan of water to the boil reduce heat so that the water remains hot but doesn't simmer</span><br />
<span style="font-family: inherit;">pierce tomatoes with point of sharp knife and dump three at a time into the water</span><br />
<span style="font-family: inherit;">as the skin around the cuts starts to peel back, remove and the peel should come off easily - caution they will be very hot</span><br />
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<span style="font-family: inherit;">chop the carrots, broccoli, squash and peppers, half the shallots and half the mushrooms and puree using the red wine or beef broth to help (I strongly recommend the red wine, it adds a wonderful flavor and the alcohol does cook off). If you don't have a blender, cook till soft and mash well.</span><br />
<span style="font-family: inherit;">finely dice the onion and the rest of the mushrooms and shallots</span><br />
<span style="font-family: inherit;">heat half a cup of olive oil in large skillet </span><br />
<span style="font-family: inherit;">add crushed garlic and diced onion, shallots and mushrooms</span><br />
<span style="font-family: inherit;">cook but do not allow to brown</span><br />
<span style="font-family: inherit;">remove from skillet leaving just enough oil to brown the meat</span><br />
<span style="font-family: inherit;">add the meat and brown</span><br />
<span style="font-family: inherit;">add chilli powder, paprika, mrs dash, comino and pepper flakes and beef stock</span><br />
<span style="font-family: inherit;">allow to blend over low heat</span><br />
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<span style="font-family: inherit;">add puree veggies and cooked onions, mushrooms and shallots and diced peeled tomatoes</span><br />
<span style="font-family: inherit;">bring to a simmer for 10 minutes, stirring</span><br />
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<span style="font-family: inherit;">add the canned foods</span><br />
<span style="font-family: inherit;">stir and bring back to a simmer</span><br />
<span style="font-family: inherit;">add the McCormick chili mix and stir well</span><br />
<span style="font-family: inherit;">finally add the chopped fresh parsley</span><br />
<span style="font-family: inherit;">bring to a boil </span><br />
<span style="font-family: inherit;">cover and cook over a low heat for 1 hour</span><br />
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<span style="font-family: inherit;">If you plan to serve immediately, cook for a further hour otherwise allow to cool then decante into freezer containers according to the size that best suits you.</span><br />
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<span style="font-family: inherit;">When serving, can be reheated over a stove, but a microwave is definitely much easier. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7EgYWTKqqXU7hrPiYV1oaQwuTxjWBhOpe5-7JUXBhzQiGQPscx2pQTBWJh7Ns4flFxGyn7lrNRVZ5CE7EPL-FRr6oTE9v7g2rF6UU_xyKuofHf8-fd-Q2xG4Ux8yKYdrTP135hGjZ5kr/s1600/serve.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7EgYWTKqqXU7hrPiYV1oaQwuTxjWBhOpe5-7JUXBhzQiGQPscx2pQTBWJh7Ns4flFxGyn7lrNRVZ5CE7EPL-FRr6oTE9v7g2rF6UU_xyKuofHf8-fd-Q2xG4Ux8yKYdrTP135hGjZ5kr/s320/serve.jpg" height="179" width="320" /></a><span style="font-family: inherit;">Serve with grated cheese, finely chopped raw, sweet onions, finely chopped <span style="line-height: 1.2em;">Jalapeño, crackers or chips.</span></span><br />
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