tag:blogger.com,1999:blog-26724571975981681622024-03-16T02:34:26.997-05:00A Sunflower Life Seek joy...Cherish love...Stay curious...Eat Comforting Food!
A Sunflower Lifehttp://www.blogger.com/profile/13507459321660197460noreply@blogger.comBlogger384125tag:blogger.com,1999:blog-2672457197598168162.post-23679577628854360472022-09-06T16:35:00.001-05:002022-09-06T16:35:48.281-05:00Slow Cooker Coconut-Mango Rice Pudding<p style="text-align: left;"><span face="Quicksand, sans-serif" style="font-size: large;"><i><b>This pudding has a delicious tropical flavor combo of coconut, mango, and cardamom, and the slow cooker keeps you from constantly stirring a hot pot on the stove.</b></i></span></p><p style="text-align: left;"><span face="Quicksand, sans-serif" style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Quicksand, sans-serif" style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXL5Bn3JUIWFJbTrToe-_aG41wcqFzwrziSKAK8Q50KFayKaok4SPOd-W3ZXe7GsaK4M0ZUOG0OzAV9FnrXhS-LCgJ7gQcMGfjpR7zdwWY46hnQBJsjbBs8Mx2qBtuJnApJ0FaynoeR6O6lFdzJs7Fbv4Akd9BEj2ogqYXqk_lAqFDnEprLrk1OYI/s4032/IMG_9426.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXL5Bn3JUIWFJbTrToe-_aG41wcqFzwrziSKAK8Q50KFayKaok4SPOd-W3ZXe7GsaK4M0ZUOG0OzAV9FnrXhS-LCgJ7gQcMGfjpR7zdwWY46hnQBJsjbBs8Mx2qBtuJnApJ0FaynoeR6O6lFdzJs7Fbv4Akd9BEj2ogqYXqk_lAqFDnEprLrk1OYI/w400-h300/IMG_9426.jpeg" width="400" /></a></span></div><p></p><p><span face="Quicksand, sans-serif" style="font-size: medium;">Here’s a recipe for those of you who are not ready to let go of summer. Or maybe where you are, summer isn’t prepared to give way to fall, like here in Kansas, where the temperatures are still reaching the 90s. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhncoshPH8ktCaMVbLW7G1ca9v0-5gOa-WSj8f9W1kAUYJPvDjHxGNpQ3RPy7NJCFCe3JP9JOV1qve-M5pSO7KYH7zxyKKOHP-ONH9Vg94IYOUjwGtwg4L6r6vrB0H7mwBE3UIyUwFO4glAnqOpxJNoadmjsZm6KaarZh7Y3MxSpfJBVFL8zq26b-/s4032/IMG_9455.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhncoshPH8ktCaMVbLW7G1ca9v0-5gOa-WSj8f9W1kAUYJPvDjHxGNpQ3RPy7NJCFCe3JP9JOV1qve-M5pSO7KYH7zxyKKOHP-ONH9Vg94IYOUjwGtwg4L6r6vrB0H7mwBE3UIyUwFO4glAnqOpxJNoadmjsZm6KaarZh7Y3MxSpfJBVFL8zq26b-/w400-h300/IMG_9455.jpeg" width="400" /></a></div><span face="Quicksand, sans-serif"><p><span style="font-size: medium;">The inspiration for this Coconut-Mango Rice Pudding came from one I saw in a Hawaii Magazine email. I loved the tropical flavor combo, but not the idea of standing at the stove stirring a hot pot for 40 minutes. </span></p><p></p><div class="separator" style="clear: both; font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlR0zoIk-yQl8BBmNfUyN2uaBbcePPeissw2akEqnSGz0H6pNIkhQlUYIxPQHHPo14ETtBOUwu8ysVyr5Omc6xPtB6TzIxJrOupC_aml2Gtsj7pBDBQ-buLCJF7Njte6E1C49yCZzTo02ieHq2UB8ik-QYNAOMYOV_sfYfuVDrAxh55ZEwu-7Z8yt/s4032/IMG_9399.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlR0zoIk-yQl8BBmNfUyN2uaBbcePPeissw2akEqnSGz0H6pNIkhQlUYIxPQHHPo14ETtBOUwu8ysVyr5Omc6xPtB6TzIxJrOupC_aml2Gtsj7pBDBQ-buLCJF7Njte6E1C49yCZzTo02ieHq2UB8ik-QYNAOMYOV_sfYfuVDrAxh55ZEwu-7Z8yt/s320/IMG_9399.jpeg" width="240" /></a></div><p style="font-size: large;"><br /></p><span style="font-size: medium;">Instead, I broke out the slow cooker, and it worked perfectly! <br /></span><p></p></span><p></p><p><span face="Quicksand, sans-serif"><span style="font-size: medium;">To serve as a dessert, I topped the pudding with whipped cream. But I also enjoyed it for breakfast with a dollop of plain Greek yogurt. Some chopped macadamia nuts would also taste great sprinkled over the top. </span></span></p><p><br /></p><p><span face="Quicksand, sans-serif" style="font-size: medium;"><br /></span></p><p><span face="Quicksand, sans-serif" style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Quicksand, sans-serif" style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jxArJjfQoE4hKWMXLG8vruiltoaI3jLhSU6BmhMLhBB8mCFKOFRDLZ4cOVdwn2z9XDAfIqaElMiOmBFnrNYvV7kDVLjW9QiozMSyuoHOb7h7QIiBF9aAguNR9kDtzIDl2W1NpZhM09w1QXkSgZkYBkRrx-5yHJq_Ubf652Kh7Vry2d2L1Il-PlWV/s4032/IMG_9425.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jxArJjfQoE4hKWMXLG8vruiltoaI3jLhSU6BmhMLhBB8mCFKOFRDLZ4cOVdwn2z9XDAfIqaElMiOmBFnrNYvV7kDVLjW9QiozMSyuoHOb7h7QIiBF9aAguNR9kDtzIDl2W1NpZhM09w1QXkSgZkYBkRrx-5yHJq_Ubf652Kh7Vry2d2L1Il-PlWV/s320/IMG_9425.jpeg" width="240" /></a></span></div><span face="Quicksand, sans-serif" style="font-size: medium;"><br /><br /></span><p></p><p><span face="Quicksand, sans-serif" style="font-size: medium;">Enjoy this taste of the islands as you say “Aloha” to summer. Then remember to make it again in the chill of winter to warm your soul when you’re dreaming of tropical breezes and waves sliding over the sand. </span></p><div><b style="background-color: white; color: #274e13; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link <a href="https://www.buymeacoffee.com/ASunflowerLife" style="color: #7a0d32; text-decoration-line: none;" target="_blank">here</a>. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff! </b></div><div><br /></div><div><br /></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/gktda2u.jpg","name":"Slow Cooker Coconut-Mango Rice Pudding","description":"This pudding has a delicious tropical flavor combo, and the slow cooker keeps you from stirring a hot pot on the stove for 30-plus minutes.","yield":"8-10","author":{"@type":"Person","name":"Linda Ditch"},"recipeIngredient":["2 cups boiling water","3 1/2 cups whole milk","1/2 cup coconut cream","1 cup long-grain rice","1/3 cup sugar (see note)","1/4 teaspoon salt","1/4 teaspoon ground cardamom","1/3 cup unsweetened coconut","1/2 cup golden raisins","1 1/4 cups mango puree (see note)"],"recipeInstructions":["Spray the inside of your slow cooker with a light coat of non-stick cooking spray. Add the boiling water, milk, coconut cream, rice, sugar, salt, and cardamom, stirring to combine. Cut a piece of parchment paper to lay on top of the mixture. Place the lid on the slow cooker and set it on high. Cook for 2 to 3 hours, until the rice is tender and the mixture is creamy. (Stir after 1 hour, and after hour 2, and then every 30 minutes until done.)","Remove the parchment and add the raisins and mango puree to the mixture. Let sit for 5 minutes until mixture is heated through, adding more hot water if the pudding is too thick. Spoon into serving dishes. Cool for an hour, and then move the dishes into the refrigerator for at least 3 more hours to chill. Serve.","Notes: You can use a natural sweetener instead of sugar. I like All-Purpose In The Raw Optimal Zero Calorie Sweetener Blend because it works just like sugar and isn’t artificial. For the mango puree, I defrost frozen mango and then blend it to make my puree."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4662497887361" data-ccmcardnum="5" data-ccmcopat="1662499913547" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-33245977978182963162022-08-08T12:18:00.006-05:002022-08-12T10:45:26.974-05:00Pimento Cheese Recipe is A Dish to Die For (Review)<p><span style="font-size: medium;"><b>My fellow cozy mystery readers need to mark your calendars for Tuesday, August 9th. That’s when Lucy Burdette releases her latest edition of the Key West Food Critic Mysteries, <i>A Dish to Die For</i>, and it’s the best one yet. </b></span></p><p><b><span style="font-size: medium;">Actually, a better idea is to preorder your copy NOW!</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktfP1d3-ftjMyLRGaWRKhgvWuNsB2vtlKc2wiqGUsXd3oiuR0Ae-cgWqaKCiwWKObWc5lrZVJqFRweMSyUIVxr9DZ0N3UJJGO53p7onaafFoq9tiilswmYjYNUibkuHPfv-O-yhJtp055eLV0BNeWhDGg5n7e66ZeCyeZoilocHBT-E9WcluaZBU_/s4032/IMG_9467.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktfP1d3-ftjMyLRGaWRKhgvWuNsB2vtlKc2wiqGUsXd3oiuR0Ae-cgWqaKCiwWKObWc5lrZVJqFRweMSyUIVxr9DZ0N3UJJGO53p7onaafFoq9tiilswmYjYNUibkuHPfv-O-yhJtp055eLV0BNeWhDGg5n7e66ZeCyeZoilocHBT-E9WcluaZBU_/w400-h300/IMG_9467.jpeg" width="400" /></a></div><p>In <b><i>A Dish to Die For</i></b>, magazine food critic Hayley Snow heads to a neighboring town with a friend to enjoy lunch on a beach away from the negativity she senses in post-Covid-pandemic Key West. However, her husband Nathan’s dog, Ziggy, digs up the body of GG Garcia, a rabble-rousing Key West developer. GG was best known for over-development of the fragile Keys, womanizing, and not following city rules. In other words, the man had enemies.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIZLO0BSm4lYmwazFhi7ZqbyWqDWdObxM8tuET8ui_HZSamoiPMzFMpWeGC0oU8c8j8zvnp1YW8TriCRo8TC7y7PJ8lawFt4HU_H-_6clU6QJfqvZ9i8IfV28zSDltmn5xuQ0SnzbJssDXmPqq8kSFrueaJaPxXzQ6r43GmDsNmbVINkBVcgNJFi0/s4032/IMG_9464.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIZLO0BSm4lYmwazFhi7ZqbyWqDWdObxM8tuET8ui_HZSamoiPMzFMpWeGC0oU8c8j8zvnp1YW8TriCRo8TC7y7PJ8lawFt4HU_H-_6clU6QJfqvZ9i8IfV28zSDltmn5xuQ0SnzbJssDXmPqq8kSFrueaJaPxXzQ6r43GmDsNmbVINkBVcgNJFi0/s320/IMG_9464.jpeg" width="240" /></a></div><br />I’ve enjoyed all of Burdette’s Key West mysteries, but this one was my favorite by far. Her characters, especially Hayley, develop and mature with each edition. Hayley’s relationship with her husband feels authentic and not overly lovey-dovey the way books often portray marriage. And while trying to solve the murder, Hayley has to face a complicated but timely issue (I won’t say what since I don’t want to give anything away). This is handled in a genuine but also caring manner. <p></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrz14uZgLpIfsPKXuAOcqwGuqx0lExKp20sTtPOyJ_q0fMkhWkmasZ1FH5n9Ds6QzGiUlIm74KICMMqixjelmWlkiDaWVmuV1GAOuBkIyGD6OW80fXOD9B_ETleuDk-spPtY0ReDSDMkyo05ZK6z3pWsc07wTzSrVe5pYBpOW1ehcol5vq0wk7Jsm/s4032/IMG_9475.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrz14uZgLpIfsPKXuAOcqwGuqx0lExKp20sTtPOyJ_q0fMkhWkmasZ1FH5n9Ds6QzGiUlIm74KICMMqixjelmWlkiDaWVmuV1GAOuBkIyGD6OW80fXOD9B_ETleuDk-spPtY0ReDSDMkyo05ZK6z3pWsc07wTzSrVe5pYBpOW1ehcol5vq0wk7Jsm/s320/IMG_9475.jpeg" width="240" /></a></div>What I also loved about this book was the clever way clues to solving the murder were found in something many home cooks have in their kitchens—those spiral-bound cookbooks produced by local non-profits. You know the ones I mean? They’re put together by church groups, a local children’s charity, or a family wanting to save cherished recipes. <p></p><p></p><p>These cookbooks are full of recipes not from professional chefs or food writers but instead from home cooks. The dishes inside are hits at the family dinner table, holiday gatherings, or a neighborhood cookout. The simplicity of the recipes makes them perfect for home cooks. This is one of my favorites, from a Mennonite family who had a restaurant in their Missouri farmhouse. </p><p></p><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/AVvXsEhg7DCm0el_-1ebwEyaYgGpNQqiAC12uip2iKQjQdmcoFHKznywXN_XZITqZSUec4fV1HNxMd3HvvwquZFSgBvByTBRS-UkoJQjgHJZ_NBo8S7EkykiD81Gq2wFAh0YJjr4D5UeKaQBEWuRoSn7eM20h3qAAVbY_eoHEBnkkkXIvS8iaUiq-prGmPKd/s4032/image_67505153.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7DCm0el_-1ebwEyaYgGpNQqiAC12uip2iKQjQdmcoFHKznywXN_XZITqZSUec4fV1HNxMd3HvvwquZFSgBvByTBRS-UkoJQjgHJZ_NBo8S7EkykiD81Gq2wFAh0YJjr4D5UeKaQBEWuRoSn7eM20h3qAAVbY_eoHEBnkkkXIvS8iaUiq-prGmPKd/w400-h300/image_67505153.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Lucy Burdette.</td></tr></tbody></table><p></p><p>The spiral-bound cookbooks featured in A Dish to Die For are ones produced by the Woman’s Club of Key West, an actual organization in existence since 1915. The group meets in the Hellings House on busy Duval Street, which is available for private event rentals. The building is a setting in this book, and I suggest you visit the <a href="https://keywestwomansclub.org/" target="_blank">Woman’s Club website</a> to see interior and exterior photos. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLN6443PVFkI1DlKU7eWoXDY39q8_W5wX5ppK12PQTMwSMC5H-FCkIh-F18-eSpciCj1DRV-kGaRH4x3H8oPia0IVvdeVOlav9oFmbPqvLY8fv0GkSdKrrKqUdsWKc-mliSMQd5Zq4JltJfckaKKmAG0jwKTHFah2CxaEwi-nuf3X1n-hlOz8Zn9G/s1180/Screen%20Shot%202022-08-04%20at%2011.33.48%20AM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="487" data-original-width="1180" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLN6443PVFkI1DlKU7eWoXDY39q8_W5wX5ppK12PQTMwSMC5H-FCkIh-F18-eSpciCj1DRV-kGaRH4x3H8oPia0IVvdeVOlav9oFmbPqvLY8fv0GkSdKrrKqUdsWKc-mliSMQd5Zq4JltJfckaKKmAG0jwKTHFah2CxaEwi-nuf3X1n-hlOz8Zn9G/w400-h165/Screen%20Shot%202022-08-04%20at%2011.33.48%20AM.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Image from Key West Woman's Club Website</td></tr></tbody></table><p>Burdette’s use of real Key West locations—and sometimes real people—is another thing I love about her work. I have a list of places to check out on my next Key West visit, all from the pages of her books. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIqRY6dl93nuddBlV9IROqcx6kaQ7xuoXxNHeBtxSWtSbtJ6lBBHGD50YxdYX9YgWO3NrU9pSUmRjoRo_15AYjrO4Cb0azR6xtCJUGa2lm5A-FTYvoiqFovDOnaBpTnKgVcRARnST_dJVo4DhhigCjUSNxEOqfdhx0DBMmEGLEUhfpL_FrRfePzpZ/s4032/IMG_9465.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIqRY6dl93nuddBlV9IROqcx6kaQ7xuoXxNHeBtxSWtSbtJ6lBBHGD50YxdYX9YgWO3NrU9pSUmRjoRo_15AYjrO4Cb0azR6xtCJUGa2lm5A-FTYvoiqFovDOnaBpTnKgVcRARnST_dJVo4DhhigCjUSNxEOqfdhx0DBMmEGLEUhfpL_FrRfePzpZ/s320/IMG_9465.jpeg" width="240" /></a></div><p><br /></p><p><br /></p>I also love that she includes recipes for dishes talked about in the story. There are several I want to try from this book, but the first I made was one for pimento cheese spread. I grew up eating it spread on celery and in sandwiches. This recipe is part of a three-layer finger sandwich that also includes a cucumber watercress filling and a curried egg salad filling.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBo_cfhe2Pw7gVeuVxtX0U5QVgD6yUEpD5AnJGBaB1XPlrmgWUQhHDBKhA42qY7ja3-sSQAfyMf8_YtWmVWU0MOrxvWVOWF0Sfv95dz1tvPmZyUGILrFrCynlypkn7GcPTxIc5qf9Irj9HiqWwqWnMccq_gNYhXgUl4vx2QiD2D6hcwF1F2KQFoYEF/s4032/IMG_9466.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBo_cfhe2Pw7gVeuVxtX0U5QVgD6yUEpD5AnJGBaB1XPlrmgWUQhHDBKhA42qY7ja3-sSQAfyMf8_YtWmVWU0MOrxvWVOWF0Sfv95dz1tvPmZyUGILrFrCynlypkn7GcPTxIc5qf9Irj9HiqWwqWnMccq_gNYhXgUl4vx2QiD2D6hcwF1F2KQFoYEF/s320/IMG_9466.jpeg" width="240" /></a></div><p><br /></p>I made some changes from the original pimento cheese recipe: I used yellow instead of white cheddar. And instead of sautéing the scallions in butter, I added them straight to the mixture for a more robust flavor. <p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0TvH8GiowgqNiCRq61kLj0OMn5C7OwnOSbxT0GY8UogiTY2OI4fi7GYb9_D0VyMEvuSSiokaxzAoZuh2aEsUuVSlr9EmlXYhQTAIvPpXLJaiitfc7u5vxSG8wp5ZtrYVLafuLcb4uJXRSPPd4FAP9uZqqC4HJl_wSa1cVhm9cvW8mgOXlCejoi5e/s4032/IMG_9419.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0TvH8GiowgqNiCRq61kLj0OMn5C7OwnOSbxT0GY8UogiTY2OI4fi7GYb9_D0VyMEvuSSiokaxzAoZuh2aEsUuVSlr9EmlXYhQTAIvPpXLJaiitfc7u5vxSG8wp5ZtrYVLafuLcb4uJXRSPPd4FAP9uZqqC4HJl_wSa1cVhm9cvW8mgOXlCejoi5e/w400-h300/IMG_9419.jpeg" width="400" /></a></div><p>If you’ve only eaten pimento cheese found in the grocery store, you’re missing out! This recipe is the best I’ve had and is so easy to assemble. </p><p>The pimento cheese and <b><i>A Dish to Die For</i></b> are big hits in my household. My mom is reading the book and keeps reminding me not to give anything away before she finishes. </p><p><b style="background-color: white; color: #274e13; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link <a href="https://www.buymeacoffee.com/ASunflowerLife" style="color: #7a0d32; text-decoration-line: none;" target="_blank">here</a>. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff! </b></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/mVmxuPc.jpg","name":"Pimento Cheese Spread","description":"Adapted from a recipe in the cozy mystery A Dish to Die For by Lucy Burdette, this is now the go-to recipe I use for one of my favorite sandwich, celery and cracker spreads.","author":{"@type":"Person","name":"Linda Ditch"},"recipeIngredient":["6 cups shredded sharp cheddar (I use Tillamook.)","2 ounces room temperature cream cheese","2 ounces Greek yogurt","1/2 cup of mayonnaise, more if necessary","7 to 8 ounces of roasted red peppers, in oil, chopped","3 scallions, white parts and some of the green, chopped","Dash of hot sauce (optional)"],"recipeInstructions":["Place all the ingredients into a large bowl. Mix together until combined, adding more mayonnaise if necessary to make the mixture spreadable. Store in a covered container in the refrigerator."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4659978823207" data-ccmcardnum="5" data-ccmcopat="1659978979515" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-85225839249200811432022-08-01T10:21:00.001-05:002022-08-12T10:44:36.882-05:00Tarragon Chicken Salad<div class="MsoNormal"><br /></div>
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<div class="MsoNormal"><span style="font-size: medium;"><b>Chicken salad is so simple to make, right? Then why don’t I
make it more often, especially with a recipe this delicious?</b></span></div><div class="MsoNormal"><span style="font-size: medium;"><b> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtomn0pfTVlmu2AOF4pxilG8d35Oitv2eeGL4dyvXD_QR8H_5tTU8O9qTXenxFfLEDdJjOuRhsf726lYbUqyUGMUcJsNF8q1sa9n856XpzVi_MuLmlusDcDdiuHHn3B6RnmnOAYldeuvVJq15qnEdTJiMvCglVfxmNFOJQI5zshfE1rZdOhU3erLFF/s1600/DSC08111.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtomn0pfTVlmu2AOF4pxilG8d35Oitv2eeGL4dyvXD_QR8H_5tTU8O9qTXenxFfLEDdJjOuRhsf726lYbUqyUGMUcJsNF8q1sa9n856XpzVi_MuLmlusDcDdiuHHn3B6RnmnOAYldeuvVJq15qnEdTJiMvCglVfxmNFOJQI5zshfE1rZdOhU3erLFF/w400-h300/DSC08111.jpeg" width="400" /></a></div></b></span></div><div class="MsoNormal"><br /></div>
<div class="MsoNormal">(Post updated on 8/1/2022): This Tarragon Chicken Salad recipe is my favorite. When I lived in New Hampshire, I always ordered it at <a href="http://www.inapinchcafe.com/" target="_blank">In a Pinch Café and Bakery</a> in <st1:place><st1:city>Concord</st1:city></st1:place>.
The owner, Paula Stephen, shared the recipe with me when I wrote a profile of her
restaurant for the local newspaper. About 15 years later, the salad is still a customer favorite.</div>
<div class="MsoNormal"><br /></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmCZ9bYk6Ba6Dhz5o1ngDADBEXn5sSRh3jSs0_j24x8GiPIsUPYGHhGtKS5XnFzEt57DFNF_fdTrTJebRNfqraeLvSSy57CiiIfCOEQFhPltOaZZt3io7cgk1vW47BL8auKt7BF8HVXCCqPg2uxC-_rH17w2RO1xnh_FOTzibSM1io5GE3pr_faVZ/s1600/DSC08100.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmCZ9bYk6Ba6Dhz5o1ngDADBEXn5sSRh3jSs0_j24x8GiPIsUPYGHhGtKS5XnFzEt57DFNF_fdTrTJebRNfqraeLvSSy57CiiIfCOEQFhPltOaZZt3io7cgk1vW47BL8auKt7BF8HVXCCqPg2uxC-_rH17w2RO1xnh_FOTzibSM1io5GE3pr_faVZ/s320/DSC08100.jpeg" width="320" /></a></div>What is best about this recipe is it can easily be adjusted
to fit your tastes. I like to add a little diced purple onion if I have it on hand. To
eat, I like the salad on a nice whole-grain roll with lettuce and, if I have
them, bean sprouts. Feel free to use leftover chicken instead of the cooked
chicken breasts in the recipe. The last time I made it, I used a rotisserie chicken from the grocery store.</div>
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<o:p><br /></o:p></div>
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Of course, my late husband, The Picky Eater, wanted nothing to do with this
recipe. His chicken salad must be made with sweet pickles and Miracle Whip. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So I made two salads instead of just one. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sigh…</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="background-color: white; color: #274e13; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link <a href="https://www.buymeacoffee.com/ASunflowerLife" style="color: #7a0d32; text-decoration-line: none;" target="_blank">here</a>. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff! </b></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/It0BdPr.jpg","name":"Tarragon Chicken Salad","description":"The recipe is adapted from one shared by the owner of Concord, New Hampshire's In a Pinch Café.","yield":"6-8","author":{"@type":"Person","name":"Linda Ditch"},"recipeIngredient":["4 boneless, skinless chicken breasts (approximately 2 pounds)","1 rib of celery, finely chopped","Juice of half a lemon","1/2 cup of mayonnaise","1 1/2 teaspoons dried tarragon","Salt and pepper, to taste"],"recipeInstructions":["Place chicken breasts in a pan of cold, salted water. Cover and bring to a boil. Lower the temperature to a simmer and cook for 10 minutes or until the chicken is done. Remove chicken from the water and allow to cool. (Recipe may also be made with rotisserie or leftover chicken.)","Cut cooled chicken into bite-sized pieces and place it into a large bowl. Add remaining ingredients and stir until well mixed. Cover and refrigerate until chilled before serving."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4659387633268" data-ccmcardnum="5" data-ccmcopat="1659388354893" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
A Sunflower Lifehttp://www.blogger.com/profile/13507459321660197460noreply@blogger.com11tag:blogger.com,1999:blog-2672457197598168162.post-35541504445089275872022-07-28T09:16:00.007-05:002022-08-12T10:46:35.923-05:00My Comfort Foods for a Chronic Autoimmune Disease<p><span style="font-size: medium;"><b>Food always brings me comfort. It's one of the reasons I started this blog: I love sharing recipes and foods that make me feel better in both body and soul. </b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_VK6TKxC0-6kKR-FyPG1Bd7aR1YiE_sTx_lNyzA1szHTWruGIcdlc5yJjwYKZAZeJWV48DrLeEJMteI8w36Id2lsjz-4-Qon4Tf4Uqmjk9cL4-_q0A3O-xqPzRMRkiooaqmd0ibp6gj5ApnbNUZ_Wttz-Dg9SVDCHTHw5LUvfV0v3DC7aI3xU1ai/s597/Screen%20Shot%202022-07-26%20at%202.24.09%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="587" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_VK6TKxC0-6kKR-FyPG1Bd7aR1YiE_sTx_lNyzA1szHTWruGIcdlc5yJjwYKZAZeJWV48DrLeEJMteI8w36Id2lsjz-4-Qon4Tf4Uqmjk9cL4-_q0A3O-xqPzRMRkiooaqmd0ibp6gj5ApnbNUZ_Wttz-Dg9SVDCHTHw5LUvfV0v3DC7aI3xU1ai/w394-h400/Screen%20Shot%202022-07-26%20at%202.24.09%20PM.png" width="394" /></a></div><p>Some are family favorites found in my grandmother's recipe box. Others are meals at a cherished restaurant or served at a friend's backyard cookout. A few are treats in my pantry or freezer, just waiting to soothe my spirit when necessary. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NVMDXKQgXSp7habdVjpc-4xYHbsMPsTAiU_Aezz_n5otO70LtzvDSjbr8K3pWk6cMPzg6qDg_HVIWojh5L4HFIDmI2s7UruazX8rOyGk8z92BxSXq7w4XKrphNaOMD57j0BrdLRxZe1aTrZ3MTVNs-J1YuvOmGimohOGrvY55EtGMEkKfIe0BcW3/s1280/DSC_0008%20(1280x933).jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="1280" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NVMDXKQgXSp7habdVjpc-4xYHbsMPsTAiU_Aezz_n5otO70LtzvDSjbr8K3pWk6cMPzg6qDg_HVIWojh5L4HFIDmI2s7UruazX8rOyGk8z92BxSXq7w4XKrphNaOMD57j0BrdLRxZe1aTrZ3MTVNs-J1YuvOmGimohOGrvY55EtGMEkKfIe0BcW3/s320/DSC_0008%20(1280x933).jpeg" width="320" /></a></div><br />Of course, comfort foods change depending on life's adventures. Chocolate was my go-to for heartbreak, especially Häagen-Dazs chocolate-chocolate chip ice cream and Hostess cupcakes. (These are brownies made from actress <a href="https://www.asunflowerlife.com/2017/01/katharine-hepburns-brownies.html" target="_blank">Katherine Hepburn's recipe</a>.) <p></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNHrmmETUfZdCxo4eCxhfRfEmQufs7V7lkGvS_XQZD9_L9a08EEds8nuPvQo9JYC7p8ZkZWqiJBVEC6sx5-TP1S5MU-wd4WbBsWvJf__zas_AvmemXg6TexWjYVCdM-qD_5AN-NQpo7Mj-IPGCs-sYO-PVKns767qdkpuYKT-fMf9jHMVuHekVV4O/s1600/DSC09519.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNHrmmETUfZdCxo4eCxhfRfEmQufs7V7lkGvS_XQZD9_L9a08EEds8nuPvQo9JYC7p8ZkZWqiJBVEC6sx5-TP1S5MU-wd4WbBsWvJf__zas_AvmemXg6TexWjYVCdM-qD_5AN-NQpo7Mj-IPGCs-sYO-PVKns767qdkpuYKT-fMf9jHMVuHekVV4O/s320/DSC09519.jpeg" width="273" /></a></div><br /><br /><p></p><p>When my husband Mike, The Picky Eater, died eight years ago, I wrote about the comfort found in a pot of <a href="https://www.asunflowerlife.com/2014/07/minestrone-to-sooth-soul.html" target="_blank">homemade minestrone</a>. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3-mkRsmiXFtRgpuwko-utP4wM3Xy3xlLrDiuKKSYIBQki7a2m2R2XCVnUUiAUO4xBSQDakSNfJx0OW2HpvsNHmAU3DZ7bDgYbI-04vlSj4YY9bITqnTT3HEQtb-U9NlcEV7Nvsd7FpREXtcqDEsyBDjZraBJUQscgyiXYLvCXotsUwypaUQIMDqb/s1600/DSC_0043.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3-mkRsmiXFtRgpuwko-utP4wM3Xy3xlLrDiuKKSYIBQki7a2m2R2XCVnUUiAUO4xBSQDakSNfJx0OW2HpvsNHmAU3DZ7bDgYbI-04vlSj4YY9bITqnTT3HEQtb-U9NlcEV7Nvsd7FpREXtcqDEsyBDjZraBJUQscgyiXYLvCXotsUwypaUQIMDqb/s320/DSC_0043.jpeg" width="257" /></a></div><br /><br /><p></p><p>My consistent comfort go-to is<a href="https://www.asunflowerlife.com/2015/01/new-year-mac-and-cheese.html" target="_blank"> mac and cheese</a>, whether homemade, frozen or from a box—with peas on the side.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoKP9TN0OPCmpTfFInpI1MkUv2NIpxWjLbAvGV7nyPqV7-JnCT5u4VzN84scTRnbt5aO75gxfc71JBJrq4zK-TPOUqAOtShW4m-2uLiR4nR1pwhNo4-1H-sVHFDTR1F_yfe3OPor-qjqs9BaA_yVVBrwCBkdw6wXgncoklTyVtPaROTXTFQ_xWDgk/s320/IMG_9409.jpeg" width="240" /></span></div><p></p><p>In May, I started treatment for the return of Birdshot Chorioretinopathy (also known as Birdshot Uveitis), a very rare autoimmune disease of the eyes. (Read all about it<a href="https://www.asunflowerlife.com/2022/07/living-life-with-chronic-autoimmune.html" target="_blank"> here</a>.) I've had to deal with some not-too-pleasant side effects from the steroid prednisone and methotrexate, an immune suppressant medication. I'm experiencing extreme fatigue, loss of appetite, puffiness, moodiness, and some stomach queasiness. My digestive tract is—well, how do I pleasantly say this—not happy with me much of the time. I'm also trying to eat fruits, veggies, whole grains, and protein, as well as staying hydrated, for my overall health while dealing with these meds. And I'm watching my sugar and sodium intake because these meds can increase blood sugar levels and blood pressure.</p><p>Here are the foods and beverages bringing me comfort while I fight to save my eyesight (which has dramatically improved since I started the meds! Whoo hoo!):</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hE9XZKhRxLQebLlo0HAi7NTiXA6i2--EHTxKkJY8Q-aYRn8tDaV1w2RLGV82c34RfCcXALr-LlnxtPyt3XY6TxWKj59CSfiiCNlJ-oQtfzNWrcoXusUebn2w8ci7lUZRAl1IxDRyl3bqDw5MMkfL4I0fv7prLbFn_AIJeBRRw5oC6W9Tv8Ts1SbJ/s3258/IMG_9360.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3258" data-original-width="2443" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hE9XZKhRxLQebLlo0HAi7NTiXA6i2--EHTxKkJY8Q-aYRn8tDaV1w2RLGV82c34RfCcXALr-LlnxtPyt3XY6TxWKj59CSfiiCNlJ-oQtfzNWrcoXusUebn2w8ci7lUZRAl1IxDRyl3bqDw5MMkfL4I0fv7prLbFn_AIJeBRRw5oC6W9Tv8Ts1SbJ/s320/IMG_9360.jpeg" width="240" /></a></div><br />Yogurt: This is my number one go-to food right now. It soothes my stomach while providing me with protein, calcium, and probiotics. I usually eat it for breakfast by mixing one container of Chobani Zero Sugar with a couple spoonfuls of plain yogurt, which makes it more filling and satisfying. I top it with a bit of cereal for crunch and blueberries. (I love blueberries.) <p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjoteC0f_MEXXgS-IqAdks0mmvb_kpsqx1lGmMBcKCOzEsbtrqVl-dEaULz3nMLUqlKRRboYqwyu3BYz5PrwjPSBZd53txNtKg71_4aTC4QMddy40RI7jkTeO9ncZx6xf6KnHRZlDtvIwc0tx-QEh48XYh4nBtSM7BMdPtgpORnfSMoegFTM2RWGn/s2922/IMG_9370.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2922" data-original-width="2466" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjoteC0f_MEXXgS-IqAdks0mmvb_kpsqx1lGmMBcKCOzEsbtrqVl-dEaULz3nMLUqlKRRboYqwyu3BYz5PrwjPSBZd53txNtKg71_4aTC4QMddy40RI7jkTeO9ncZx6xf6KnHRZlDtvIwc0tx-QEh48XYh4nBtSM7BMdPtgpORnfSMoegFTM2RWGn/s320/IMG_9370.jpeg" width="270" /></a></div><br />Iced Tea: Hot and iced black tea has always soothed my stomach when it feels queasy. I make decaf iced tea so I can drink it anytime and not worry about messing up my sleep. I also add a bag or two of ginger tea into the mix for its stomach-soothing qualities.<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeWpGsfRque5jNM7fh5SlvkN2aBNz4BnqeFf6NSyigxLZ0tdtJ-fAaZQ7jpY4SNrmNdAEiuZhP8cpQdvP6XoOhYZZGbmiJACsdAwQKh3EKK3gW2N18K8zngtSENYPsh5bbHeUn13wIpIOVgxAU0aFlyaZWUxozLaI3xmaUFd-fvUtyHx0BhecDNig/s4032/IMG_9356.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeWpGsfRque5jNM7fh5SlvkN2aBNz4BnqeFf6NSyigxLZ0tdtJ-fAaZQ7jpY4SNrmNdAEiuZhP8cpQdvP6XoOhYZZGbmiJACsdAwQKh3EKK3gW2N18K8zngtSENYPsh5bbHeUn13wIpIOVgxAU0aFlyaZWUxozLaI3xmaUFd-fvUtyHx0BhecDNig/s320/IMG_9356.jpeg" width="240" /></a></div><br />Bare Organics Cardo Care Coffee: I started drinking this coffee right before I started on my meds. I love mocha and cinnamon coffees, so the ad for Cardo Care on social media caught my eye. It turns out this coffee is soothing to my stomach (do you see a theme happening here?), perhaps from the ginger. And the anti-inflammatory properties of turmeric help combat the inflammation in my eyes caused by my over-zealous immune system. <p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCQmUjzixfqhj9F2TVe5MdmnbWkazRsJubsM__SxFpEUksYShhdE_PgLRWzLryCWr2aNklE64x_0dCnPReZlpwqn250gVkDrciPrEiXVgmMIUKxWl7eztw71J5gFl7JQSSh3aYkv5LI0FjeRmcnJKdHIOaxqHj2HlDfu9S27N_dV3CUOBhrzeuRjU/s4032/IMG_9406.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCQmUjzixfqhj9F2TVe5MdmnbWkazRsJubsM__SxFpEUksYShhdE_PgLRWzLryCWr2aNklE64x_0dCnPReZlpwqn250gVkDrciPrEiXVgmMIUKxWl7eztw71J5gFl7JQSSh3aYkv5LI0FjeRmcnJKdHIOaxqHj2HlDfu9S27N_dV3CUOBhrzeuRjU/s320/IMG_9406.jpeg" width="240" /></a></div><br />Aura Bora Sparkling Water: I try to stay well hydrated, and water with bubbles makes the effort more enjoyable. I love Aura Bora's unique blend of herbal and fruity flavors. My favorite depends on the day, but the Ginger Meyer Lemon, Lavender Cucumber, Peppermint Watermelon, and Basil Berry are tops on my list. Oh, and Cactus Rose is good, too! <p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0jiBlQdfdT2P7Xmc-YT-bX_wGyfP6c0haRfXj7vBo4IyW8QStIdHZCUcxBLDtsxtwj1NDwTF13sWj00GSijOilU-kp03dOmX4oz1gnQTLCrfNsLK-oOmVcwb-wZsTOAuT3vzmHdvnbMyihDMiRWPYtYBSZpd0MFcednIGB5gpcGU6z3Bo1bvBb4H/s4032/IMG_9374.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0jiBlQdfdT2P7Xmc-YT-bX_wGyfP6c0haRfXj7vBo4IyW8QStIdHZCUcxBLDtsxtwj1NDwTF13sWj00GSijOilU-kp03dOmX4oz1gnQTLCrfNsLK-oOmVcwb-wZsTOAuT3vzmHdvnbMyihDMiRWPYtYBSZpd0MFcednIGB5gpcGU6z3Bo1bvBb4H/s320/IMG_9374.jpeg" width="240" /></a></div><br />Peanut Butter: Probably my favorite go-to food besides yogurt. I eat a piece of whole grain bread slathered with peanut butter almost daily!<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeJQavxWiODihIijxzXIPZjywhUKY3yMhmeSVIcL_DbNnqshlsPajj-l0tRLYmfXWk-Zo7L_xgkuxgrKJbQu6Y7zFYRL8R3aRN8B3GIWMc9Wu7K4PFc-lEPmP8hHvdZXVTaAGSvhfBD6kE8tsD_g04ejAcYKu61sae6Oyd6rQbRaAoJEYYwXvWIjR/s591/Screen%20Shot%202022-07-26%20at%202.25.35%20PM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="470" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeJQavxWiODihIijxzXIPZjywhUKY3yMhmeSVIcL_DbNnqshlsPajj-l0tRLYmfXWk-Zo7L_xgkuxgrKJbQu6Y7zFYRL8R3aRN8B3GIWMc9Wu7K4PFc-lEPmP8hHvdZXVTaAGSvhfBD6kE8tsD_g04ejAcYKu61sae6Oyd6rQbRaAoJEYYwXvWIjR/s320/Screen%20Shot%202022-07-26%20at%202.25.35%20PM.png" width="254" /></a></div><br />Cheese: Another great way to tame my hunger, nourish my body, and comfort my spirit. Especially on hot summer days, a light supper of cheese, crackers, and veggies is perfect!<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3LCmWgKnP_yoPPn_17ZkL3er-Beluek0HfXT2aGmqHPnsbM2iYS7N7Qd5TeBZZt2xcS3PiQ4vch3MHIVXqA9HDp7RecUhB5jH0-6z4JUBSDdwYkEAgCSfvqSalntRhK99v_j1V6dp1PrgXuG9R14amGu86M0oMLdKKqm0_XlwH4DKdz_LAQjH_-X/s4032/IMG_9376.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3LCmWgKnP_yoPPn_17ZkL3er-Beluek0HfXT2aGmqHPnsbM2iYS7N7Qd5TeBZZt2xcS3PiQ4vch3MHIVXqA9HDp7RecUhB5jH0-6z4JUBSDdwYkEAgCSfvqSalntRhK99v_j1V6dp1PrgXuG9R14amGu86M0oMLdKKqm0_XlwH4DKdz_LAQjH_-X/s320/IMG_9376.jpeg" width="240" /></a></div><br />Homemade Trail Mix: I like making my own mixture of nuts to get the ones I like—almonds, hazelnuts, walnuts, macadamia, and peanuts—without the ones I don't—cashews (yep, I don't like them) and pecans (which I like for baking but not for snacking.) I add whatever dried fruit I have on hand, usually cranberries or blueberries. <p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRt_bC9ojWafB6wXD_Xl2-oypaKsGq3XnSOBoWQ9G8UigRsPR1bmpjOBzA_2JhIrT8EHlrsU7Hh0tJUEpF5pbEeJdlIxIznHMY_hkfj4tAmtcpGytcYQ3BDXizuhHdsjlFnjt1_wQtGlbK67wHv9mF_tXV1MUMdEavYUUX-ksAWR7b7c7ALNgHPjo/s584/Screen%20Shot%202022-07-26%20at%202.26.48%20PM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="584" data-original-width="582" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRt_bC9ojWafB6wXD_Xl2-oypaKsGq3XnSOBoWQ9G8UigRsPR1bmpjOBzA_2JhIrT8EHlrsU7Hh0tJUEpF5pbEeJdlIxIznHMY_hkfj4tAmtcpGytcYQ3BDXizuhHdsjlFnjt1_wQtGlbK67wHv9mF_tXV1MUMdEavYUUX-ksAWR7b7c7ALNgHPjo/s320/Screen%20Shot%202022-07-26%20at%202.26.48%20PM.png" width="319" /></a></div><br />Fruit: Refreshing nourishment! I usually eat a banana and apple every day at a minimum.<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ph6PaLvrq5EZ8qYFqTHa4JO8_cQ-JyGq0A13D0lMVZhH5LWAlSdqovbZQ4692U6pfVSGEIRPpOmMV1xEcfRaXk5z9YnD7IYZkv2zMhgkxD-Hafkt1mfYigDvclCmhJfcjF90X5DW4E5DBhh-a1FPXJYyBvcx0M3Jjs6qX3U_zjuCmzYL5aL6ndMU/s1280/DSC_0041%20(1280x851).jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="851" data-original-width="1280" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ph6PaLvrq5EZ8qYFqTHa4JO8_cQ-JyGq0A13D0lMVZhH5LWAlSdqovbZQ4692U6pfVSGEIRPpOmMV1xEcfRaXk5z9YnD7IYZkv2zMhgkxD-Hafkt1mfYigDvclCmhJfcjF90X5DW4E5DBhh-a1FPXJYyBvcx0M3Jjs6qX3U_zjuCmzYL5aL6ndMU/s320/DSC_0041%20(1280x851).jpeg" width="320" /></a></div><br />Chicken Noodle Soup: When I began the meds, it was still cool enough for soup. I like to give <a href="https://www.asunflowerlife.com/2016/02/asian-chicken-noodle-soup.html" target="_blank">homemade chicken noodle soup</a> to friends and family when they are sick or recovering from an illness. This time, I made it to help me feel better.<p></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNu67_jHiGqtykLFgH9zCcSpcZpQfHI5T28iyLBgLA4vP0ngfx-LUPf2I8jt_jg-uOIztYYWGT5ZE4muM3FvEPQJoH9pa9dA5D85lqYeirtWuNtREzi9_r-R7etUud1P5J67NZjrzy4MLO-4wkL6Nt5nDDnq7lnDBGTNVYs_2q1SdMn5qlVvzHNw2/s2048/IMG_5628.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNu67_jHiGqtykLFgH9zCcSpcZpQfHI5T28iyLBgLA4vP0ngfx-LUPf2I8jt_jg-uOIztYYWGT5ZE4muM3FvEPQJoH9pa9dA5D85lqYeirtWuNtREzi9_r-R7etUud1P5J67NZjrzy4MLO-4wkL6Nt5nDDnq7lnDBGTNVYs_2q1SdMn5qlVvzHNw2/s320/IMG_5628.jpeg" width="320" /></a></div><br />Whole-Wheat Banana Muffins: I love a good muffin for breakfast or a snack. <a href="https://www.asunflowerlife.com/2021/01/nyt-whole-wheat-banana-muffins.html" target="_blank">This recipe</a> is my favorite. I usually add 1/2 cup of oatmeal to the mix to give it more of a nutritional boost. <p></p><p> </p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcOKQRl-pnXSOTAvhkpdmzM76Vgz0sO3CeYFMitBHrjtcYrXUaxyP7rDzVwoWLlbg6Od83vpT6edDsN27tj35z8DyPdLVhn3RVT-H0T8EgldxcjkCmIghE98EY6SXtEmvDhv6DEsizozzEOs0mlUJfd6_D_MCpepQuDDUN76TWVHbcAdg4OdTvGOj/s2048/IMG_4895.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcOKQRl-pnXSOTAvhkpdmzM76Vgz0sO3CeYFMitBHrjtcYrXUaxyP7rDzVwoWLlbg6Od83vpT6edDsN27tj35z8DyPdLVhn3RVT-H0T8EgldxcjkCmIghE98EY6SXtEmvDhv6DEsizozzEOs0mlUJfd6_D_MCpepQuDDUN76TWVHbcAdg4OdTvGOj/s320/IMG_4895.jpeg" width="240" /></a></div><br />Homemade Chocolate Chip Blondies: Based on<a href="https://www.asunflowerlife.com/2020/11/easy-holiday-blondies-recipe.html" target="_blank"> this recipe</a> for candy-filled blondies, I changed it up to use In the Raw Zero Calorie natural sweetener blend, Truvia Brown Sugar Blend, and Lily's No Sugar Added chocolate chips. It is the perfect "sweet" treat! <p></p><p><br /></p><p>What are the comfort foods you enjoy to soothe your soul? Leave your favorites in the comments below. </p><div><br /></div><div><b style="background-color: white; color: #274e13; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link <a href="https://www.buymeacoffee.com/ASunflowerLife" style="color: #7a0d32; text-decoration-line: none;" target="_blank">here</a>. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff! </b></div>Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-30563707025620243822022-07-14T12:41:00.003-05:002022-07-14T12:41:28.877-05:00Native American Corn Frittata Inspired by Blackbear Bosin<p><b>This simple brunch, lunch, or supper frittata is inspired by a recipe submitted to the Mid-America All-Indian Center Cookbook by renowned artist Blackbear Bosin. It’s an easy skillet meal filled with veggies and smoky bacon, then topped with cheese. I serve it with a salad on the side, but the frittata can be a complete meal all on its own.</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZ0QlhuhFDDafcRfY7KXf1NRMwsgnc4p30L8uWovS6wjc4tEcjMX-ADIsCe5q8VmGlvtUwzvFuOG_QvIpoHaABB4aIxzWucmB-9CXq-xo2u5TH6dfWQdiAhghqlls7CZ1hxNTXwizO-QvbbhgF3pkuhKbU8aJ2KmUS5-CU4xuDgzvrIV-1vszZ7Wr/s4032/IMG_9183.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZ0QlhuhFDDafcRfY7KXf1NRMwsgnc4p30L8uWovS6wjc4tEcjMX-ADIsCe5q8VmGlvtUwzvFuOG_QvIpoHaABB4aIxzWucmB-9CXq-xo2u5TH6dfWQdiAhghqlls7CZ1hxNTXwizO-QvbbhgF3pkuhKbU8aJ2KmUS5-CU4xuDgzvrIV-1vszZ7Wr/w400-h300/IMG_9183.jpeg" width="400" /></a></div><br /><p>Lately, I’ve had two criteria for my dinner meal planning. One is the menu must be simple. It’s summer, after all. The other is the food must be soothing since the medication I’m on for my autoimmune disease can do a real number on my stomach and appetite. I typically have the ingredients for this frittata on hand, so it makes a fast and easy dish for a busy weeknight supper or weekend brunch.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkAnrGUdSlj9c_DN51k0E7dCY6VoVSHLWA0oEQopDKchh4HbwP6A33jP19HexIlfKpK-qnanU3n0HwCASnyyXwGuMKWykzrMpMAxhufXcFPWxVOZ_i2qcaqqJc0tkFwLhnfDYvYCA5NpoV_tbUC80dYMtyA9hPrvdYg79rzSoBV94obT8Y62Bgl9P/s4032/IMG_7162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkAnrGUdSlj9c_DN51k0E7dCY6VoVSHLWA0oEQopDKchh4HbwP6A33jP19HexIlfKpK-qnanU3n0HwCASnyyXwGuMKWykzrMpMAxhufXcFPWxVOZ_i2qcaqqJc0tkFwLhnfDYvYCA5NpoV_tbUC80dYMtyA9hPrvdYg79rzSoBV94obT8Y62Bgl9P/w400-h300/IMG_7162.jpg" width="400" /></a></div><br /><p>Last year, I visited the <a href="https://www.theindiancenter.org/Pages/default.aspx" target="_blank">Mid-America All-Indian Museum</a> in Wichita, Kansas. I bought a copy of the museum’s cookbook before I left and was thrilled to find a recipe submitted by artist Blackbear Bosin. He designed the iconic Keeper of the Plains statue on the Arkansas River outside the museum. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7qwpT4jC0-e91UCq38LOHiCQJ5IjSChVPleIRQ1n9riTosNWmQNTAkfVGIZkOCkQFj8jJZtUk1QXgMZRAzrnnsIr6_63cuimPvfPSNEhl1zBhfPuFaeLRmvWj9sNs_icFLKwX7ziVFULUYCUpWqpkrI-6m4f5h5WLRhQH-ldQLEvhc1FFme155be/s545/Image%207-14-22%20at%2012.04%20PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="244" data-original-width="545" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7qwpT4jC0-e91UCq38LOHiCQJ5IjSChVPleIRQ1n9riTosNWmQNTAkfVGIZkOCkQFj8jJZtUk1QXgMZRAzrnnsIr6_63cuimPvfPSNEhl1zBhfPuFaeLRmvWj9sNs_icFLKwX7ziVFULUYCUpWqpkrI-6m4f5h5WLRhQH-ldQLEvhc1FFme155be/w400-h179/Image%207-14-22%20at%2012.04%20PM.jpeg" width="400" /></a></div><p></p><p>He also painted some beautiful pieces, such as one titled Prairie Fire, which was in National Geographic magazine. Bosin also drew several humorous cartoons featuring Native Americans.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPd_mQ9BiNq64o_cnGfSIzz3HEjIxCWv9KmzjM9CvmQ6Cv7L3W4CHVbFclqR_uT90vyvEamjNAAj8CQn-BHVJap8ppFzcIEC9ifuwaRgic-W1RQZnoxY4CIdHqVrbg9WdfQMM9RS-lFuh6sq_5cUKYUyFczvrwOZ38QKJE2yQP9EjTqp3k0yn2c7J/s3523/IMG_9174.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3523" data-original-width="2642" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPd_mQ9BiNq64o_cnGfSIzz3HEjIxCWv9KmzjM9CvmQ6Cv7L3W4CHVbFclqR_uT90vyvEamjNAAj8CQn-BHVJap8ppFzcIEC9ifuwaRgic-W1RQZnoxY4CIdHqVrbg9WdfQMM9RS-lFuh6sq_5cUKYUyFczvrwOZ38QKJE2yQP9EjTqp3k0yn2c7J/w300-h400/IMG_9174.jpeg" width="300" /></a></div><br /><br /><p></p><p>On my first try, I made his recipe just as written, but it didn’t turn out to my liking. I wasn’t happy with the flavor of the frozen O’Brien potatoes, and there was too much bacon and corn and not enough egg. And no cheese.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9coeW_Li-xfkUR99hSaWkWPbiSn6N0QFDm5pGTGLY7196q7GE6CbsR91lugDo9M088bBORhg0WDV-eQ6xA9C9-IuaIJIyJ08Zdq4bOrpbcdy6rc4X4B_hmgAv78W-dBBYrGKYEDu8esldhuwAyiksUq_1-ZXkBChPrRzYy0DjR0lW-tcHoKdK8m1d/s3084/IMG_9170%20(1).jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2313" data-original-width="3084" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9coeW_Li-xfkUR99hSaWkWPbiSn6N0QFDm5pGTGLY7196q7GE6CbsR91lugDo9M088bBORhg0WDV-eQ6xA9C9-IuaIJIyJ08Zdq4bOrpbcdy6rc4X4B_hmgAv78W-dBBYrGKYEDu8esldhuwAyiksUq_1-ZXkBChPrRzYy0DjR0lW-tcHoKdK8m1d/s320/IMG_9170%20(1).jpeg" width="320" /></a></div>This notation came at the end of the recipe. I’m assuming it was from Bosin: “This recipe is based on memories of long time past. This is a basic frittata. The ingredients are unique to the Native American cooking style [except the cheese]. Quantities and cooking times will vary based on the number of servings desired.”<br /><p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcDdVJHLMdcyuS7xlT575FE3g59d_9aCM5EU0ap0qeutU8rn9IlycDrUdZ44ns7zER6llJbvaOpGmdn89B4HxuznxC9UycMoS5ARS8cVtxwIXs7Fm2Qd_BKLDfIYZJ0l4_EuAgQ0gV8bUlfHyYd0gWyxvZKaH9pHzWykB5aG9rPCS76TmwSd5GcLP/s4032/IMG_9155.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcDdVJHLMdcyuS7xlT575FE3g59d_9aCM5EU0ap0qeutU8rn9IlycDrUdZ44ns7zER6llJbvaOpGmdn89B4HxuznxC9UycMoS5ARS8cVtxwIXs7Fm2Qd_BKLDfIYZJ0l4_EuAgQ0gV8bUlfHyYd0gWyxvZKaH9pHzWykB5aG9rPCS76TmwSd5GcLP/s320/IMG_9155.jpeg" width="240" /></a></div><br /><br /><p></p><p><br /></p><p>Keeping in mind that the dish was meant to be like a frittata, I increased the number of eggs, cut back on the bacon, and added cheddar cheese. I also swapped out the frozen potatoes for diced pre-cooked potatoes, onion, and green pepper. </p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhC9r6ZuoCL8TIYPnRt_6lbBx5SUkWjpkf9BZdySHqczsddpKPXl11fSeCFgYZnT-vI37PA4c8OUVeLtwiSZTJ2A08Rz1gLKIMDCvbr_g2XQYVnTtIlWP2d5yJ9IOBBUDgk0NMYcFsHVP_r9AUH9qPtEBj5wF0Ss0rCMsMkxFm-Am9Vqmb1Ovj7VW/s4032/IMG_9159.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhC9r6ZuoCL8TIYPnRt_6lbBx5SUkWjpkf9BZdySHqczsddpKPXl11fSeCFgYZnT-vI37PA4c8OUVeLtwiSZTJ2A08Rz1gLKIMDCvbr_g2XQYVnTtIlWP2d5yJ9IOBBUDgk0NMYcFsHVP_r9AUH9qPtEBj5wF0Ss0rCMsMkxFm-Am9Vqmb1Ovj7VW/s320/IMG_9159.jpeg" width="240" /></a></div><br /><br /><p></p><p><br /></p><p>The results were perfect—a one-skillet meal full of veggies and protein. I can see myself turning to this dish often when I want a simple dinner packed with nutrition. </p><div><span style="color: #38761d;"><br /></span></div><div><span style="color: #38761d;"><br /></span></div><div><span style="color: #38761d;"><br /></span></div><div><br /></div><div><span style="color: #38761d;"><br /></span></div><div><span style="color: #38761d;"><br /></span></div><div><span style="color: #38761d;"><br /></span></div><div><span style="color: #38761d;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPe5zmPJapxyZnPrloSitl88hZbeeIZi9UuCTvZclbC_EKu9SW6Cy7MCbpBwE0LdrgmwKJWd11_ptgX_eDBXFgkdgoLGlnmSfA1ydZZaDYeofuGrZGt_WPd8pirAN-zX0EdozmRRzllmVZaBLpWOkxoPavpoILuAwPuYeF_mTLbLKhsZiVF4GUUGm/s4032/IMG_9179.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPe5zmPJapxyZnPrloSitl88hZbeeIZi9UuCTvZclbC_EKu9SW6Cy7MCbpBwE0LdrgmwKJWd11_ptgX_eDBXFgkdgoLGlnmSfA1ydZZaDYeofuGrZGt_WPd8pirAN-zX0EdozmRRzllmVZaBLpWOkxoPavpoILuAwPuYeF_mTLbLKhsZiVF4GUUGm/s320/IMG_9179.jpeg" width="240" /></a></div><br />***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through <a href="https://www.buymeacoffee.com/ASunflowerLife" target="_blank">Buy Me a Coffee.</a>..or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page. If you can't, that's okay, too. Either way, thank you so much for reading my stuff! </span> </div>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/CBT7Q8e.jpg","name":"Native American Corn Frittata","description":"This simple brunch, lunch, or supper frittata is inspired by a recipe submitted to the Mid-America All-Indian Center Cookbook by renowned artist Blackbear Bosin. It’s an easy skillet meal filled with veggies and smoky bacon, then topped with cheese.","yield":"4-6","author":{"@type":"Person","name":"Linda Ditch"},"recipeIngredient":["6 strips bacon","1 lb. diced potatoes, pre-cooked","1/2 cup diced purple onions","1/2 cup diced green pepper","1 1/2 cups frozen corn, thawed","1 diced jalapeno pepper, optional","Salt and pepper, to taste","8 eggs, beaten","1 cup grated cheddar cheese"],"recipeInstructions":["Fry bacon in a large oven-safe frying pan until crispy. Set bacon strips on a paper towel to drain and crumble into bits when cooled. Set aside.","Pour the bacon grease into a small bowl or jar. Add 2 tablespoons of bacon grease to the skillet, setting the rest aside. Fry the diced potatoes in the bacon fat until golden brown, then remove from the skillet and set aside. Add 1 tablespoon of bacon fat into the skillet, and then add the onions and green pepper. Sauté until soft and translucent. Add potatoes back to the skillet along with the corn. Heat until warmed through. Stir in the bacon crumbles.","Preheat the broiler of your oven. Pour in beaten egg over the potato mixture. Cook over medium heat until the eggs start to set, then slide the skillet under the broiler. Cook until the eggs are just set, watching closely. Remove from the oven and sprinkle the cheese over the top. Place back under the broiler until cheese is melted and slightly browned."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" data-ccmcardid="4657818628785" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmcardnum="5" data-ccmcopat="1657820363824"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com4tag:blogger.com,1999:blog-2672457197598168162.post-56305464038459036112022-07-07T12:37:00.005-05:002022-08-12T10:47:38.721-05:00Living Life with a Chronic Autoimmune Disease<div>Autoimmune diseases are a discouraging pain in the butt! Especially when you have a rare one nobody has ever heard of before. And when the treatment makes you feel worse than the actual disease. I've been dealing with one for the past few months, so I thought I'd post about it here so you'd know what's been going on in my world.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-OnRHJUcARpp107ZuDLLUxODPMXdQNAYpNE2pJkFdBqHJkjMDu4wgSUCJ_PrJiDH0eFIDkRVTvy-T6y1dvqrnPE4GhIxIu5BgpHkQAsJBFD7wroH-QgBitdjOa80A7ded4YwPUj3y5I13MjmrKpnWOwhXJ8VrvoQ2U2NkQlbvBYF3IsHYHGuz8Ne/s4032/IMG_2190.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-OnRHJUcARpp107ZuDLLUxODPMXdQNAYpNE2pJkFdBqHJkjMDu4wgSUCJ_PrJiDH0eFIDkRVTvy-T6y1dvqrnPE4GhIxIu5BgpHkQAsJBFD7wroH-QgBitdjOa80A7ded4YwPUj3y5I13MjmrKpnWOwhXJ8VrvoQ2U2NkQlbvBYF3IsHYHGuz8Ne/w400-h300/IMG_2190.jpeg" width="400" /></a></div><br /><div>In 2000, I was diagnosed with Birdshot Chorioretinopathy (also known as Birdshot Uveitis), a very rare autoimmune disease of the eyes. According to the National Institutes of Health, it is estimated that less than 300 to 3000 people may have this disease in the U.S. My immune system attacks and inflames the cells in the back of my eyes. No one knows what causes this. I have the HLA-A29 genetic marker, which I guess makes me a great candidate for this disease. If not treated, I would eventually lose my sight.</div><div><br /></div><div>Not the kind of news a writer wants to hear. </div><div><br /></div><div>At the time, I lived near Boston and was able to see a doctor who was a leading expert in the disease. I didn't lose any vision and was declared in remission in 2009—after nine years on immunosuppressant medications.</div><div><br /></div><div>A couple of months ago, I noticed my vision getting worse. The floaters were back in force like someone sprinkled black pepper in my eyes. I had areas of sparkling lights and just wasn't seeing as well in general. My ophthalmologist in Topeka sent me to a retinal specialist who confirmed the Birdshot had returned. Sigh.</div><div> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvQK99_9CKUkw0SQ0kJSPjEvxxuYv7LL5UsKeG4cVULzPSG1I3idMLtPxGvnSAsECMYk4yRwttlIT7Lr4kkSReI2-fU3Up5aAMRHrlQUbFMJf5cWN16Xx_Kkayp3y69CtnYt-QiddHsVrK-pbEOm6WdQOHgiNM4ge1DTyePXczpVNF0yN0YnUr1tv/s754/282145184_10228531810023198_5438965010937714004_n.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="618" data-original-width="754" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvQK99_9CKUkw0SQ0kJSPjEvxxuYv7LL5UsKeG4cVULzPSG1I3idMLtPxGvnSAsECMYk4yRwttlIT7Lr4kkSReI2-fU3Up5aAMRHrlQUbFMJf5cWN16Xx_Kkayp3y69CtnYt-QiddHsVrK-pbEOm6WdQOHgiNM4ge1DTyePXczpVNF0yN0YnUr1tv/w400-h328/282145184_10228531810023198_5438965010937714004_n.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo credit: Birdshot Uveitis Society</td></tr></tbody></table><div><br /></div><div>This photo gives you an idea of what Birdshot does to my vision, but I'm not as bad as that. On 5/10, I started on 60 mg of prednisone daily for two weeks. I then went down to 40 mg for a month, then 30 mg for three weeks. Yesterday I dropped to 20 mg daily. The prednisone has helped decrease the inflammation in my eyes (yay!), and I'm seeing a bit better.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdTLr29Hcb0yCxOPtY6wQI6VWyMqqyIbdf6JiC1otfSWpVDc76SZ51erluYJ8hSeCjZwpPcBHTQwdX-jPqGKqjMled-_I49qkPW0GaxqIuFkJveUOP87YFfoXG_IizZqkORE61wRbG8ncKEuz1iDYiHZpQTLKzSJEO4njReZanfNGPHKFOcU1Dwzk/s929/285235760_10228642421348412_9018838143454333233_n.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="846" data-original-width="929" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdTLr29Hcb0yCxOPtY6wQI6VWyMqqyIbdf6JiC1otfSWpVDc76SZ51erluYJ8hSeCjZwpPcBHTQwdX-jPqGKqjMled-_I49qkPW0GaxqIuFkJveUOP87YFfoXG_IizZqkORE61wRbG8ncKEuz1iDYiHZpQTLKzSJEO4njReZanfNGPHKFOcU1Dwzk/s320/285235760_10228642421348412_9018838143454333233_n.jpeg" width="320" /></a></div>On June 3rd, I started on methotrexate. This immune suppressant medication was once used to treat some forms of cancer. To treat autoimmune diseases, you take it once a week. Even so, it packs a punch on your immune system and the body overall. The prednisone decreases inflammation immediately, and the methotrexate's job is to get my immune system to knock it off and stop attacking my eyes.</div><div><br /></div><div>While my vision has improved, these meds are doing a number on my body overall. I'm constantly fatigued, often queasy, not much appetite, and puffy from the prednisone. Yogurt and tea are my friends! I cut out sweet treats and watch my sodium intake because prednisone can increase blood sugar levels and high blood pressure. I'm eating lots of fruit, veg, whole grains, proteins, and healthy fats, so my body is fueled well to balance the harsh meds. I also take a boatload of supplements—calcium, D3, B12, magnesium, turmeric, probiotics, and a prescription folic acid. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEEApUs8c0_ikvUy6-EZv_Nh2qUeSXCG8OacLEOCsX_UIDTXfO-RusptvvHzCdEgrHOx6C0FRkYgtC90eIqZsaEcWm_TAUUKwGtSqxX_MW2WTLDRbxCVyvVY-rsRtlL8U1o6Tp4JAHXEmEWx3oVCSyCvAtd7gPp7UwNYyn1tGcNXSxl5uQ6_YTCiY/s4032/IMG_2181.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEEApUs8c0_ikvUy6-EZv_Nh2qUeSXCG8OacLEOCsX_UIDTXfO-RusptvvHzCdEgrHOx6C0FRkYgtC90eIqZsaEcWm_TAUUKwGtSqxX_MW2WTLDRbxCVyvVY-rsRtlL8U1o6Tp4JAHXEmEWx3oVCSyCvAtd7gPp7UwNYyn1tGcNXSxl5uQ6_YTCiY/w400-h300/IMG_2181.jpeg" width="400" /></a></div><div><br /></div><div>I'm discouraged to be going through this again. Being a writer, you can imagine my stress about losing my sight. Not to mention the physical and financial hardships a chronic illness can impart. And finding doctors who know this rare disease and how to treat it. </div><div><br /></div><div>I keep reading these verses from Paul's letter to the Philippians: "Do not worry about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all understanding, will guard your hearts and your minds in Christ Jesus." (Philippians 4:6-7)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74jFyPmfjXvimzz1FVcJTfgACZa86oG5kOhEzRb-mdiysiuB5w1F3rXkkn2PA42_3j4TlZqdI4RNxQMBVnST1WytBx0xdA3mJZVETdZ7Q8Q9mESjnti1S13DjRp_rijJ0v904K2D8SfuutaU57ysiAiCyxphCPIY-W53z7M8rUma-4WWUwbjmvCfG/s4032/IMG_3933.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74jFyPmfjXvimzz1FVcJTfgACZa86oG5kOhEzRb-mdiysiuB5w1F3rXkkn2PA42_3j4TlZqdI4RNxQMBVnST1WytBx0xdA3mJZVETdZ7Q8Q9mESjnti1S13DjRp_rijJ0v904K2D8SfuutaU57ysiAiCyxphCPIY-W53z7M8rUma-4WWUwbjmvCfG/w400-h300/IMG_3933.jpeg" width="400" /></a></div><div><br /></div><div>Any prayers and good wishes you would like to put out into the universe will be greatly appreciated. </div><div><br /></div><div>If you want to learn more about Birdshot Uveitis, <a href="https://birdshot.org.uk/" target="_blank">check out this link.</a> </div><div><br /></div><div><b style="background-color: white; color: #274e13; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link <a href="https://www.buymeacoffee.com/ASunflowerLife" style="color: #7a0d32; text-decoration-line: none;" target="_blank">here</a>. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff! </b></div>Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com13tag:blogger.com,1999:blog-2672457197598168162.post-51377133610298701202022-07-01T10:24:00.000-05:002022-07-01T10:24:05.817-05:00Raspberry Lime Rickey is the Summer Drink for 2022<p><span style="font-size: medium;"><b>Raspberries, limes, and bubbles…what’s not to love! The Raspberry Lime Rickey is the perfect summer refresher. I like mine made with plain seltzer or club soda, but a sweeter version is possible by using lemon-lime soda (or pop, as we call it in the Midwest.) Add gin or vodka to make it an invigorating warm-weather cocktail. </b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6JRmuQ8iRYE2_urIKh_0KVoxYykk38Vr7XV1Z5OuRJePM-Fe67czRqf9RGA1SC3NayQBjJTEP7nhuBzDZH7H8GMrSEBqRn2doyxoyXQbiWCd5Gt7zfgOc48J-bnlTGOOtBeqk06CzmVhs0NlRlSWaoHI8LJDYLnoJLixNxuEVu5ZT7IhdTLicOzl/s1628/IMG_9203.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1628" data-original-width="1221" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6JRmuQ8iRYE2_urIKh_0KVoxYykk38Vr7XV1Z5OuRJePM-Fe67czRqf9RGA1SC3NayQBjJTEP7nhuBzDZH7H8GMrSEBqRn2doyxoyXQbiWCd5Gt7zfgOc48J-bnlTGOOtBeqk06CzmVhs0NlRlSWaoHI8LJDYLnoJLixNxuEVu5ZT7IhdTLicOzl/w300-h400/IMG_9203.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A refreshing Raspberry Lime Rickey</td></tr></tbody></table><p>The Raspberry Lime Rickey is a favorite beverage among New Englanders. I first stumbled across this drink on a Concord, Massachusetts, ice cream shop menu in the early 1990s. The name caught my attention: What was a Raspberry Lime Rickey? The server explained it was a raspberry-lime syrup mixed with seltzer water. Of course, I had to try it and immediately fell in love with the tangy-sweet combo of flavors. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pNveJP8ZYkR5NoaBvJfr9ECfbTt3ndKQcL268qEd-TTDHUgLFaifHpSFcwVpqFT0rNRTN2Ymnmovvup6Ub5JN-o8QzVC6DiGylx57NnXQBZu99kusNCGV-HdkDOd_ycOlTJVEwHZ74DJkZFjd46ygOYFEpNLgZ2Sj88_KYMWIafXRsJptx4XNaM0/s4032/IMG_9211.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pNveJP8ZYkR5NoaBvJfr9ECfbTt3ndKQcL268qEd-TTDHUgLFaifHpSFcwVpqFT0rNRTN2Ymnmovvup6Ub5JN-o8QzVC6DiGylx57NnXQBZu99kusNCGV-HdkDOd_ycOlTJVEwHZ74DJkZFjd46ygOYFEpNLgZ2Sj88_KYMWIafXRsJptx4XNaM0/w400-h300/IMG_9211.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add as many lime slices and raspberries as you want!</td></tr></tbody></table><p>For the following 20 years I lived in the region, I ordered a Rickey every time I saw it on a menu. Sometimes it was sweeter if the eatery used lemon-lime soda (typically Sprite) instead of seltzer. I prefer the less-sweet version, but I’m also a fan of un-sweet seltzer water overall. Sometimes I would order it at a bar with an added shot of gin. It was a fun diversion from my typical summer gin and tonic.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrI4ZRhypZNQP6yV809gT4kAlpVBNIyzZMCdG4H31D1ONaJb8MEwlSBPpwW1nL9-W5wV7YxJlVfLgseJVkGnZ8KYPgYuKznVKnzC18CuX7ixnemzUPc0qgQvJyWtXWNxbq5dCeqeL2Rv--8sk0_0Yxi4U7iCDmo8HMFegxjhxRBB5m1n441jNd3Ko/s4032/IMG_9134.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrI4ZRhypZNQP6yV809gT4kAlpVBNIyzZMCdG4H31D1ONaJb8MEwlSBPpwW1nL9-W5wV7YxJlVfLgseJVkGnZ8KYPgYuKznVKnzC18CuX7ixnemzUPc0qgQvJyWtXWNxbq5dCeqeL2Rv--8sk0_0Yxi4U7iCDmo8HMFegxjhxRBB5m1n441jNd3Ko/s320/IMG_9134.jpeg" width="240" /></a></div><br /><p><span style="font-size: medium;">To make the raspberry-lime syrup, place raspberries, sugar, and water into a saucepan. Cook until the berries begin to get juicy and the sugar dissolves. Mash the raspberries with a fork or potato masher. Add lime juice and zest, and continue to simmer until the mixture begins to thicken.</span></p><div><br /></div><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEOfON8mp5D-4j1EJBkClmg5XpCKec2JJ6PsTsgqJlzNqNF5Y3rkc0K-SVa3kVXmKchmuIaeWs3rsU0laqDbosrf4mpsJWV7P3fBIvMShdYeXxkO7YK2JPU54khZMWxt-u3aHo3jU1gfSLvB19wbbqzhp_iho6va8M7fcTYrIjLRnJXbX_stsqRIO/s4032/IMG_9140.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEOfON8mp5D-4j1EJBkClmg5XpCKec2JJ6PsTsgqJlzNqNF5Y3rkc0K-SVa3kVXmKchmuIaeWs3rsU0laqDbosrf4mpsJWV7P3fBIvMShdYeXxkO7YK2JPU54khZMWxt-u3aHo3jU1gfSLvB19wbbqzhp_iho6va8M7fcTYrIjLRnJXbX_stsqRIO/s320/IMG_9140.jpeg" width="240" /></a></div><br /><p></p><p><br /></p><p><span style="font-size: medium;">Pour the raspberry-lime mixture into a fine-mesh strainer set over a bowl. Press down on the mixture with a spatula to help extract all of the liquid. Discard the leftover solids. Chill the raspberry-lime syrup in the refrigerator until completely cold</span>.</p><p><br /></p><p><br /></p><p><br /></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS-sAJGY1Lg3txAp5njOhrVuP0YZeOE3tVbocnYyrM-YE3MoEQei-zdL0ZMDSDH3YXC5r1tqAhai74NQB_9HtFQZniDY4vIqi7rnPNFaFs6EbmmFGzBs93pu9qTLWq3R8lhGkVMPdmyv3arKVgSpoUO0zX66y-rxfKK49k5VM7AzYNX-xB_XR12nB/s3515/IMG_9274.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3515" data-original-width="2636" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS-sAJGY1Lg3txAp5njOhrVuP0YZeOE3tVbocnYyrM-YE3MoEQei-zdL0ZMDSDH3YXC5r1tqAhai74NQB_9HtFQZniDY4vIqi7rnPNFaFs6EbmmFGzBs93pu9qTLWq3R8lhGkVMPdmyv3arKVgSpoUO0zX66y-rxfKK49k5VM7AzYNX-xB_XR12nB/s320/IMG_9274.jpeg" width="240" /></a></div><br /><p></p><p><span style="font-size: medium;">Store the raspberry-lime syrup in the refrigerator for a week. I also keep mine in the freezer, but it doesn’t freeze solid for some reason. (Maybe someone with a more scientific mind than I’ve got can explain why.) I mix up individual glasses, but all the syrup and bubbly-beverage-of-choice can be combined in a large pitcher for a summer party. </span></p><p><br /></p><p><br /></p><p>To learn more about the history of the Raspberry Lime Rickey, check out <a href="https://newengland.com/today/living/new-england-history/raspberry-lime-rickey/" target="_blank">this article on the New England Today website.</a> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDD9RVl68Lv7MElI6pciFgiSDVkEz7OXnkEpVSNOplkBhUnNu4CS3KYOnF8yoZLUE4hO_pDOCaP9jTImVDI9DIPyEW0B2XQ38QftTn83HWVsXdQmhHvzAL-ScCDS8XhbX9hP5r5bteCKGMi4GVKwI8f6JOckPqrB082jBggSi4AxFKQMc2U3EALpl/s3512/IMG_9281.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2634" data-original-width="3512" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDD9RVl68Lv7MElI6pciFgiSDVkEz7OXnkEpVSNOplkBhUnNu4CS3KYOnF8yoZLUE4hO_pDOCaP9jTImVDI9DIPyEW0B2XQ38QftTn83HWVsXdQmhHvzAL-ScCDS8XhbX9hP5r5bteCKGMi4GVKwI8f6JOckPqrB082jBggSi4AxFKQMc2U3EALpl/w400-h300/IMG_9281.jpeg" width="400" /></a></div><p><br /></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/Dee9Rc2.jpg","name":"Raspberry Lime Rickey","description":"The Raspberry Lime Rickey is the perfect summer refresher. I like mine made with plain seltzer or club soda, but a sweeter version is possible by using lemon-lime soda (or pop, as we call it in the Midwest.) Add gin or vodka to make it an invigorating warm-weather cocktail.","yield":"10","author":{"@type":"Person","name":"Linda Ditch"},"recipeIngredient":["1 1/2 cups fresh or frozen raspberries","1 cup sugar","1/4 cup water","1/4 cup lime juice","Zest of 2 limes","Seltzer water, club soda, or lemon-lime soda","1 1/2 ounces gin or vodka (optional)"],"recipeInstructions":["To make the raspberry-lime syrup:","Place the raspberries, sugar, and water into a saucepan over medium heat. Cook until the berries begin to get juicy and the sugar dissolves, about 5 minutes. Mash the raspberries with a fork or potato masher. Add in the lime juice and zest, and continue to simmer until the mixture begins to thicken—another 3 to 5 minutes.","Pour the raspberry-lime mixture into a fine-mesh strainer set over a bowl. Press down on the mixture with a spatula to help extract all of the liquid. Discard the leftover solids. Chill the raspberry-lime syrup in the refrigerator until completely cold.","To serve:","Pour 2 tablespoons of the raspberry-lime syrup into a tall, ice-filled glass. Add 3/4 cup of seltzer water, club soda, or lemon-lime soda, depending on how sweet you want your drink. Stir to combine, and then add a few lime slices and raspberries to the glass if desired."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" data-ccmcardid="4656688703866" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmcardnum="5" data-ccmcopat="1656688982094"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-16369973524362614582022-06-24T15:30:00.001-05:002022-06-24T15:51:30.178-05:00How to Care for Berries 101<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8P1gOs7oOqKWQ-LQ97CdC9N6-c2ZFVwqL2xSgZRxIKzhLIs_ZSitgUCogJu9L2wRo5pUP5jLzq6536gdqBkDzrW7KxL15oS_ns0MQiNJZo7c6P77k5Ujq1cnmKmQqHtm1iaeV54W-vBAD/s1600/10346314_10204125558602166_4586518775352617597_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8P1gOs7oOqKWQ-LQ97CdC9N6-c2ZFVwqL2xSgZRxIKzhLIs_ZSitgUCogJu9L2wRo5pUP5jLzq6536gdqBkDzrW7KxL15oS_ns0MQiNJZo7c6P77k5Ujq1cnmKmQqHtm1iaeV54W-vBAD/s320/10346314_10204125558602166_4586518775352617597_n.jpg" width="320" /></a></div>
<div class="MsoNormal">Blueberries, strawberries, blackberries, raspberries…I love
them all, especially when they are freshly picked and tasting like sunshine. However, few things are more discouraging than spending
money on fresh berries only to have them go bad before you use them up. Thank goodness this method on how to care for berries I read in Cooks Illustrated magazine keeps them fresh as long as possible. It also works for other fruits and vegetables as well.</div>
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Wash the berries in a bowl with three parts water and one
part white vinegar. Then drain and rinse. (For other fruits and vegetables,
fill a spray bottle with the water-vinegar solution, give them a spritz, and
then rinse.) <o:p></o:p></div><div class="MsoNormal"><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQRZE_kly7NJHRQcnTSM_9YifHGGDKfNAeveIMNh30dw4wRHjYu-wfC8Vx3PZ7eyq0CU7iYt15L-oxNv2ORsvhRuR6Ihx5sipBG0G52poCRZiiSO6ya45AngC9fgqw6yQ2ItBuEQ3nl_-/s1600/iPhone+Photos+048.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQRZE_kly7NJHRQcnTSM_9YifHGGDKfNAeveIMNh30dw4wRHjYu-wfC8Vx3PZ7eyq0CU7iYt15L-oxNv2ORsvhRuR6Ihx5sipBG0G52poCRZiiSO6ya45AngC9fgqw6yQ2ItBuEQ3nl_-/s320/iPhone+Photos+048.JPG" width="320" /></a> </div>
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I typically let my berries air-dry, but you can also place the more sturdy ones like strawberries and
blueberries into a salad spinner lined with three layers of paper towels. Then
spin until dry. Delicate raspberries can be laid out onto a paper towel-lined
counter or baking sheet and allowed to dry. (A fan blowing on the berries will
speed up the process.)</div>
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Once cleaned, place the berries in a container lined with
paper towels and keep them in the refrigerator. Leave the lid opened a bit to allow
any excess moisture to escape. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZjoR5bI1pDmtyqkxLwaZksvX3EIRX9epZKcHdi7RsnwNkNP7IvJ3dU5gGcrNt_5-bTYjigm3ZWK7QfZZdXZcRGn7FZKnV91KnDzPXWfU5Cz2WFl8W0-OrsmtyM-wRupvkQuLw_q-ida3/s1600/DSC03531.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZjoR5bI1pDmtyqkxLwaZksvX3EIRX9epZKcHdi7RsnwNkNP7IvJ3dU5gGcrNt_5-bTYjigm3ZWK7QfZZdXZcRGn7FZKnV91KnDzPXWfU5Cz2WFl8W0-OrsmtyM-wRupvkQuLw_q-ida3/s320/DSC03531.JPG" width="320" /></a>The extra berries I purchase are headed straight for my
freezer to enjoy the rest of the year. How to freeze your berries? After the berries are cleaned and dried, place them on a rimmed baking sheet lined with waxed paper. Then pop the
sheet into the freezer. Once they are completely frozen, remove the berries
from the baking sheet and place them into a zippered freezer bag. <o:p></o:p></div>
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<div class="MsoNormal">Both fresh and frozen berries work well in so many recipes,
from smoothies to pancakes. When using the frozen ones, most recipes will tell
you if they need to be thawed out first. When in doubt, thaw the berries.</div>
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A Sunflower Lifehttp://www.blogger.com/profile/13507459321660197460noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-64658588302515937812022-06-09T11:54:00.002-05:002022-06-23T12:29:16.064-05:00Muffuletta Sandwich Recipe<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6SmfuDr8ATUXpZ15PpgM9LJE0nJCT5nfT4PzlAK1rR7OiLCIfUdJz0fPWkCda3kD1a4qRXsjZe0i6YJZpMciC2yyhGfdmDySNjW_8zlDetANVwCb-Lx5qtIapE0hkhDboRptOZafcU_p4gABJ-nB-wV5q7S7ip-QsuYBqaQc3PyvhL2S8wv3O8_U/s4032/IMG_8989.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6SmfuDr8ATUXpZ15PpgM9LJE0nJCT5nfT4PzlAK1rR7OiLCIfUdJz0fPWkCda3kD1a4qRXsjZe0i6YJZpMciC2yyhGfdmDySNjW_8zlDetANVwCb-Lx5qtIapE0hkhDboRptOZafcU_p4gABJ-nB-wV5q7S7ip-QsuYBqaQc3PyvhL2S8wv3O8_U/w400-h300/IMG_8989.jpeg" width="400" /></a></div><br /><p></p><div class="separator" style="clear: both;">I love a good sandwich in the summertime. Sure, salads are great too, but I find a sandwich to have much more staying power, especially if I’m busy doing yard work, sightseeing, or just playing in the sunshine. Plus, a sandwich is much easier to transport for a picnic at the park, beach, or backyard.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfWh1oz-sspM-iFVqED3WZFz9vRuQkIwIUc3XhJUdXvpF6BUdT5tiKE4mBSJ4fBrszGNQxxhwanBZAGOFRdJuJIYos5_2EyhLyMk4Fbcj5rOF4VPhb96k5N2DTWC6zPrzIVO24-bCyickCeYGpmTdSC2HxMvmBqu0i2dm1k8DSXKIgEEFQFWqnAW6/s864/Screen%20Shot%202022-06-08%20at%2011.51.58%20AM.png" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="605" data-original-width="864" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfWh1oz-sspM-iFVqED3WZFz9vRuQkIwIUc3XhJUdXvpF6BUdT5tiKE4mBSJ4fBrszGNQxxhwanBZAGOFRdJuJIYos5_2EyhLyMk4Fbcj5rOF4VPhb96k5N2DTWC6zPrzIVO24-bCyickCeYGpmTdSC2HxMvmBqu0i2dm1k8DSXKIgEEFQFWqnAW6/s320/Screen%20Shot%202022-06-08%20at%2011.51.58%20AM.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from Central Grocery</td></tr></tbody></table>Have you ever heard of a muffuletta sandwich? It is an iconic New Orleans favorite created at Central Grocery and Deli. A muffuletta is filled with Italian cold cuts and cheese. The difference-maker is the olive salad, which is somewhat like a tapenade but chunkier. It’s a combo of olives, garlic, herbs, olive oil, and vinegar and gives the sandwich a complex flavor beyond the typical Italian sub. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd_qz4k-sTK3n4V5tdKOUizSTalrppN0bimcfSmrzcFNbzXuPP53KqfkEJaTtNKBHtGnKWddHms0mhQK8wBMeNZj4V0IecXQb5IFXmW92V_XdV-zx5nS3o7mMxKDwLxUicBbajLm9Y_Qp2A2hIh9A6WzMN2GU1VAjQ0FTALUlwFhnUWlProHXA1dQ/s4032/IMG_8966.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd_qz4k-sTK3n4V5tdKOUizSTalrppN0bimcfSmrzcFNbzXuPP53KqfkEJaTtNKBHtGnKWddHms0mhQK8wBMeNZj4V0IecXQb5IFXmW92V_XdV-zx5nS3o7mMxKDwLxUicBbajLm9Y_Qp2A2hIh9A6WzMN2GU1VAjQ0FTALUlwFhnUWlProHXA1dQ/s320/IMG_8966.jpeg" width="240" /></a></div><br />For me, the key component of a good sandwich is the bread. The traditional muffuletta bread is round and topped with sesame seeds. I used a delicious slow-fermented olive oil ciabatta from my recent Wildgrain box order. It was perfect—soft on the inside, crusty on the outside, and just the right amount of sourdough tang. (FYI: I have a terrific deal to share with you from Wildgrain! See the below!) </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBIhcOMzv1KwyRyixarayK-ULJbi87JUkkiYfLt46G7hx7s-K5M4yAnz5slgwBgep189-ZID1_pDab_VcbsDvdKJ1BEAXqshNwf4KENKMycamg_P76wB74WdmHg9vXw3ry7yKM1C0Jklk3Jmce8Bw7V7TJdNMLCoAhGwLcuCzBDVSVkaftBlkw9az/s4032/IMG_8976.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBIhcOMzv1KwyRyixarayK-ULJbi87JUkkiYfLt46G7hx7s-K5M4yAnz5slgwBgep189-ZID1_pDab_VcbsDvdKJ1BEAXqshNwf4KENKMycamg_P76wB74WdmHg9vXw3ry7yKM1C0Jklk3Jmce8Bw7V7TJdNMLCoAhGwLcuCzBDVSVkaftBlkw9az/s320/IMG_8976.jpeg" width="240" /></a></div><br />You will want to make the muffuletta olive salad a day or more ahead, so the flavors have a chance to mix and mingle. Otherwise, a muffuletta is a snap to put together. I think the sandwich is even better the next day, so feel free to make it the day before and store it in the fridge. </div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUqaXwN-X21OshgWzVdOMI86D-7tbla4s1rfwt_DTJDOMgNdRMfqve8Mv3JImlQCqMcwGUpDsJjwzKG0b3szXc8brTHW8Ch1PYRj3mnPk1cL1S56rhM9szpXq4BPIBPfENHWnKta6J7yhML0taWyMwO2SYyBW7uTPW3xiHu2sdH2v3QsQQTPiQYgz/s4032/IMG_8982.jpeg"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUqaXwN-X21OshgWzVdOMI86D-7tbla4s1rfwt_DTJDOMgNdRMfqve8Mv3JImlQCqMcwGUpDsJjwzKG0b3szXc8brTHW8Ch1PYRj3mnPk1cL1S56rhM9szpXq4BPIBPfENHWnKta6J7yhML0taWyMwO2SYyBW7uTPW3xiHu2sdH2v3QsQQTPiQYgz/s320/IMG_8982.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both;"><span style="color: red;"><b>Now, for the Wildgrain deal mentioned above.</b> </span>If you follow me on social media, you know I’ve enjoyed all the wonderful items I received in my first box. Wildgrain is the first membership box that delivers bake-from-frozen sourdough breads, fresh pastas, and artisan pastries to your home. Everything bakes within 25 minutes (no thawing!) and are made with clean ingredients.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20xyOqB8oC_iiw6sPbgXeMhLM5og_y4mEDNeIBEIvTiMvxYAXPVecwtOCjWCPk5SZ2ak8CCZf4Jm6A2FReZMah6uw9FRlRqaKM2NyOKuyVCkW1HdJz-r2XasWbT_0hjk0KmeIqS38WBjgCDiT1q8Na8RMdnVhps8B8xVbvFRJnVMv3qlhGmdJnRAb/s2048/986865FB-7D82-445C-91F1-50BE7641C62B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20xyOqB8oC_iiw6sPbgXeMhLM5og_y4mEDNeIBEIvTiMvxYAXPVecwtOCjWCPk5SZ2ak8CCZf4Jm6A2FReZMah6uw9FRlRqaKM2NyOKuyVCkW1HdJz-r2XasWbT_0hjk0KmeIqS38WBjgCDiT1q8Na8RMdnVhps8B8xVbvFRJnVMv3qlhGmdJnRAb/w400-h400/986865FB-7D82-445C-91F1-50BE7641C62B.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both;">My box contained three different sourdough loaves of bread (including the ciabatta I used for this Muffuletta recipe), sourdough rolls, croissants, and two kinds of pasta. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-LtmHXHJ2t9cN7aJGRQNC4ZWI2qdtzdCwL7Zupwdj-kpSIJonkMDXRWIywzTIBLk6MmHJe-rRlCedKs_VmCmPtO_LgYNmCQXmCUyY5sIRVEJmu1pSCcZ1g40M8pDdUaaEhgqkPmpxhpofjCOUwgbwiaTCIfsKdv4g3bZfhJqI708OuKOMGSD417Z/s4032/IMG_8773.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-LtmHXHJ2t9cN7aJGRQNC4ZWI2qdtzdCwL7Zupwdj-kpSIJonkMDXRWIywzTIBLk6MmHJe-rRlCedKs_VmCmPtO_LgYNmCQXmCUyY5sIRVEJmu1pSCcZ1g40M8pDdUaaEhgqkPmpxhpofjCOUwgbwiaTCIfsKdv4g3bZfhJqI708OuKOMGSD417Z/w300-h400/IMG_8773.jpeg" width="300" /></a></div><br /><b><span style="color: #38761d; font-size: medium;">Here’s the deal, and it’s a big one</span></b>: Follow <a href="https://www.shareasale.com/u.cfm?d=914926&m=119462&u=3245177" target="_blank"><b>this link to order your first Wildgrain box</b></a> and use the promo code <span style="color: #cc0000;"><b>SUNFLOWERLIFE</b></span>, and you’ll get <span style="color: #38761d;"><b>$30 off your first order!</b></span> (And I’ll get a small commission as well.) Not only are the breads delicious, but I love having them delivered right to my door. Especially since the nearest artisanal bread bakery to my home is a 30-minute drive. Give them a try! </div><div><br /></div><div><div><br /></div></div></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/hEd7Azq.jpg","name":"Muffuletta Sandwich","description":"An iconic sandwich from New Orleans full of Italian meats and an olive salad.","yield":"2 to 6","author":{"@type":"Person","name":"Linda Ditch"},"recipeIngredient":["For the olive salad:","2 cups assorted pitted black and green olives","1/2 cup extra virgin olive oil","1 to 2 tablespoons red wine vinegar","2 cloves garlic, minced","2 teaspoons dried oregano","1 teaspoon dried basil","For sandwich:","1 Wildgrain Slow Fermented Olive Oil Ciabatta, or artisan loaf of choice","1/2 pound thinly sliced lean smoked ham","1/2 pound thinly sliced salami","1/2 pound mortadella or prosciutto (optional)","1/2 pound sliced provolone cheese"],"recipeInstructions":["To make the olive salad: Coarsely chop the olives with a knife. Add to a glass bowl with the remaining salad ingredients. Cover and refrigerate for at least 24 hours.","To make the sandwich: Take the olive salad from the refrigerator and let it come to room temperature. Cut the bread in half crosswise. Spoon the olive salad onto the bottom half, with plenty of the marinating oil. Layer the meats and cheese on, and the more of the olive salad on top. Cover with the top half of the bread. (Remove some of the soft bread interior from the top half if it is very thick.) Slice the sandwich into individual-sized servings.","The entire sandwich can be made a day ahead. Store any leftovers wrapped in plastic in the refrigerator."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4654793102275" data-ccmcardnum="5" data-ccmcopat="1654793289592" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-63983398988446961772022-04-29T11:52:00.002-05:002022-06-23T12:39:51.340-05:00Shredded Beef Enchilada Casserole Recipe<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2g1HFQCWKN_YtB33NgnJVEeiuEsKQAtds_qj4crC2asmO2jl3BwBDNWb19O48NBlfitqBaOeZsQ29gNA6Z3QZMin_yiKJygXhBezlYIRtgyX_IbNQq6rFCheO7QduPOtKluWv2VOmmwnD3BDjqJ43hg2rPgLH2xl-d_ETapZVHai55nN7tRfFKZX_/s4032/IMG_8761.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2g1HFQCWKN_YtB33NgnJVEeiuEsKQAtds_qj4crC2asmO2jl3BwBDNWb19O48NBlfitqBaOeZsQ29gNA6Z3QZMin_yiKJygXhBezlYIRtgyX_IbNQq6rFCheO7QduPOtKluWv2VOmmwnD3BDjqJ43hg2rPgLH2xl-d_ETapZVHai55nN7tRfFKZX_/w400-h300/IMG_8761.jpeg" width="400" /></a></div><br /><p></p><p>It can be a challenge to put together a Cinco de Mayo celebration dinner when the holiday falls on a weekday. This Shredded Beef Enchilada Casserole is a tasty solution. You can assemble it this weekend and have it ready to pop in the oven on May 5th. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7-zW5V59vpokKEpDDcU0nO_1u53M_DnVpP905PSGHO4ecoPOPGIVWxfuwFbxjZSFw4GEzVbQbXV787ZC9RC1hxNUQM6babftjKyUmZ67gEwCYhcXQGYR0Tt_G2_qKbDPQe4BmqLfbXrb6nngDb9HMn0WO0WfUFq7gxQiw8B83ttuF2V2irk5wWbk/s3649/IMG_8747.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3649" data-original-width="2737" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7-zW5V59vpokKEpDDcU0nO_1u53M_DnVpP905PSGHO4ecoPOPGIVWxfuwFbxjZSFw4GEzVbQbXV787ZC9RC1hxNUQM6babftjKyUmZ67gEwCYhcXQGYR0Tt_G2_qKbDPQe4BmqLfbXrb6nngDb9HMn0WO0WfUFq7gxQiw8B83ttuF2V2irk5wWbk/w300-h400/IMG_8747.jpeg" width="300" /></a></div><p>I first made this roast beef casserole for my niece and her family. They loved it so much she’s requested it two more times. I even gave her a pan as a Christmas gift! Of course, I made a smaller pan full of goodness as well for Mom and me to enjoy. </p><p>The beef is what puts this recipe over the top. A meaty chuck roast slow cooks until it’s fall-apart delicious. I typically prepare the meat a day before assembling the casserole, and I make more than I’ll need for the recipe to have extra shredded beef for tacos, burrito bowls, and barbecue sandwiches.</p><p><br /></p><p>As I said, you can make this entire shredded beef enchilada casserole recipe a day or two ahead of time. Just assemble, cover, and store in the refrigerator or freezer until needed. (If frozen, unthaw the casserole before baking.) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ8dJ9BwSVaS00v8VnMk8e5yWEYsOv5-1n6UjHDS2QSjf_hLd7cH4kJ3ZjTh_VpfWN9WrSC1vfi7YDvNn4BgW1V7DxoXR6hQZFle67N0ozw2Oyupxq8UoVFKBw4jrbmWLYT2qgN51SCzMXbchGNmGH2ABTSfL2IJA2DdsxllVVD6A85jWFXEcSeik/s4032/IMG_8746.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ8dJ9BwSVaS00v8VnMk8e5yWEYsOv5-1n6UjHDS2QSjf_hLd7cH4kJ3ZjTh_VpfWN9WrSC1vfi7YDvNn4BgW1V7DxoXR6hQZFle67N0ozw2Oyupxq8UoVFKBw4jrbmWLYT2qgN51SCzMXbchGNmGH2ABTSfL2IJA2DdsxllVVD6A85jWFXEcSeik/w400-h300/IMG_8746.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmLQ-lhGBdiEHd0iQFwU9Bt-3NYgv247oSRzk9kP-sa8u6xLCI9AJczFvoSclI9XAraX9J3gCugbsTE50Q6ucbObDc42-6qn7EbXX21oUsRL6lSy2EpooB1gJ0vlNtNv21deDJv_hdyjhSJj09A8WvfKHjlx2lkQG4f5PwhjIRFpQLOJYK6UPMgxb/s645/Image%204-29-22%20at%2011.07%20AM.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="643" data-original-width="645" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmLQ-lhGBdiEHd0iQFwU9Bt-3NYgv247oSRzk9kP-sa8u6xLCI9AJczFvoSclI9XAraX9J3gCugbsTE50Q6ucbObDc42-6qn7EbXX21oUsRL6lSy2EpooB1gJ0vlNtNv21deDJv_hdyjhSJj09A8WvfKHjlx2lkQG4f5PwhjIRFpQLOJYK6UPMgxb/w320-h319/Image%204-29-22%20at%2011.07%20AM.jpeg" width="320" /></a></div><br /><p><br /></p><p>Also, <b><a href="https://www.asunflowerlife.com/2015/04/celebrate-cinco-de-mayo.html" target="_blank">here’s a link </a></b>to recipes I got while in Mexico for Mango Margarita, Guacamole, and Drunken Salsa to complete the meal.</p><p><br /></p><p><b><span style="color: red; font-size: large;">Divertirse!</span></b></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Shredded Beef Enchilada Casserole","description":"The roast beef is what puts this recipe over the top. A meaty chuck roast slow cooks until it’s fall-apart delicious.","yield":"8","author":{"@type":"Person","name":"Linda Ditch"},"recipeIngredient":["For the beef:","3-pound chuck roast","1 10-ounce can Rotel Original Diced Tomatoes and Green Chilies","1 teaspoon ground cumin","1 medium onion, diced","2 cups beef broth.","For the sauce:","4 tablespoons unsalted butter","4 tablespoons all-purpose flour","1 28-ounce can red enchilada sauce","2 cups chicken broth","Salt and pepper, to taste","For the casserole:","18 6-inch corn tortillas","3 cups grated cheddar cheese, or cheese of choice"],"recipeInstructions":["To prepare the beef:","The day before serving, place the beef into a slow cooker. Add the Rotel, cumin, onion, and beef broth. Cook on low for 8 to 10 hours, or until the meat can be shredded. When the meat is fully cooked, remove it from the slow cooker into a bowl. Using two forks, shred the beef. Strain the tomatoes and onions from the broth in the slow cooker and stir them into the beef. Cover and refrigerate until ready to use.","To prepare the sauce:","Melt the butter in a large saucepan over medium heat. Whisk the flour into the butter and allow it to cook for 1 minute. Pour in the enchilada sauce and chicken broth and bring to a boil. Lower the heat, add salt and pepper if needed, and keep the sauce warm while assembling the casserole.","To assemble:","Preheat the oven to 350 degrees F. Spray a 9- x 13-inch baking dish with non-stick spray. Spread 1/2-cup of the sauce on the bottom of the baking dish, and then lay 6 of the tortillas over the sauce. Next, add a layer of the meat mixture and a layer of shredded cheese. Repeat with another layer of sauce, tortillas, meat, cheese, and sauce. Add the final 6 tortillas on top. Cover with a layer of sauce and cheese.","Bake for 30 minutes or until bubbly.","Note: I make the beef in a slow cooker a day or more ahead of time. Also, defrost a frozen casserole before baking. You may need to add some extra baking time to make sure the dish is heated all the way through."],"image":"https://i.imgur.com/uXkF3d0.jpg","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4656005611081" data-ccmcardnum="5" data-ccmcopat="1656005864046" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-40606100876040275992022-04-11T12:50:00.006-05:002022-04-13T10:26:13.034-05:00Foods at the Last Supper<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32LUWdnYA4mJLIVZZOetWdOLjgmhyDZUg5zeMuVRJ5tF46X3WT3t90V-wBxDgNRUZU7FO2n0wo2j_75LmHpgMbkYE7H5S-OVoAyCjrZShgysA1N8VEhA3Vvc2NYUVDdqr7qVXasFWYa_ZA2KzkU249CgYqKmCk1jN40qdU5Y13XzEjMVS_iVh_oM_/s3339/IMG_8842.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2504" data-original-width="3339" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32LUWdnYA4mJLIVZZOetWdOLjgmhyDZUg5zeMuVRJ5tF46X3WT3t90V-wBxDgNRUZU7FO2n0wo2j_75LmHpgMbkYE7H5S-OVoAyCjrZShgysA1N8VEhA3Vvc2NYUVDdqr7qVXasFWYa_ZA2KzkU249CgYqKmCk1jN40qdU5Y13XzEjMVS_iVh_oM_/w400-h300/IMG_8842.jpeg" width="400" /></a></div><br /><p></p><p>As Christians worldwide enter Holy Week, our thoughts turn to those last days of Jesus’s life. Have you ever wondered what was served at the Last Supper? Recently I taught a Sunday School class on the topic. We all know bread and wine made an appearance, which Christ transformed into the Holy Eucharist. But there was more food served at the meal.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsFPHPLqBBYUJsjXqGb0hLNy3b2UPDb2OnmLNdUyPE7s4_ILGMBMpmd8aFzg5wdLbp8TqoObS-t1qNR68xmBDAMmpR69izIhVMOJM78fBSq5MRXD5MaNfLGYkXfy9jTvhczV4trQFSmP8Ca_4qRU3RWLVseQRAKsbGOsB_V2isLcwxLzgLmZtPugj/s805/Screen%20Shot%202022-03-30%20at%204.13.14%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="393" data-original-width="805" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsFPHPLqBBYUJsjXqGb0hLNy3b2UPDb2OnmLNdUyPE7s4_ILGMBMpmd8aFzg5wdLbp8TqoObS-t1qNR68xmBDAMmpR69izIhVMOJM78fBSq5MRXD5MaNfLGYkXfy9jTvhczV4trQFSmP8Ca_4qRU3RWLVseQRAKsbGOsB_V2isLcwxLzgLmZtPugj/w400-h195/Screen%20Shot%202022-03-30%20at%204.13.14%20PM.png" width="400" /></a></div><p>Scholars debate about whether or not the Last Supper was a Passover Seder. While verses found in the gospels of Matthew, Mark, and Luke talk about the meal taking place on the first day of Unleavened Bread, the Book of John seems to depict the meal and Jesus’s crucifixion occurring before the start of Passover. </p><p>The book <b><i>The Origins of the Seder: The Passover Rite and Early Rabbinic Judaism</i></b>, written by Baruch Bokser, says scholars disagree on the answer. It notes, “The current state of scholarship tends to argue against the identification of the Last Supper as a Seder.”</p><p>An article in The Jerusalem Post published on 4/13/2014 notes, "The truth may be that though the last supper took place shortly before Passover, it was not a seder at all but a talk-feast, a meeting of the fellowship – the havurah – which Jesus constituted with his disciples. The participants would have said the regular blessings over bread and wine, as well as the grace after meals, like devout Jews at any meal: important elements, to be sure, but on their own they do not add up to a Seder."</p><p>So, just what did Jesus and the disciples eat at the meal? In 2015, archaeologists Generoso Urciuoli and Marta Berogno released a study that concluded the Last Supper would have consisted of:</p><p></p><ul style="text-align: left;"><li>Cholent, a stew of beans, potatoes, and beef, is started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. Jews still eat versions of this today. (Check out <a href="https://cooking.nytimes.com/recipes/1013371-cholent?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1" target="_blank">this recipe from the New York Times</a>.)</li><li>Bitter herbs, which symbolize the bitterness and harshness of the slavery that the Hebrews endured in Egypt.</li><li>Charoset, also known as haroseth, a chunky fruit and nut paste. </li><li>Unleavened bread and wine, of course.</li></ul><p></p><p>One thing missing was lamb. In 2007, Pope Benedict XV stated lamb was not served at the Last Supper since the meal took place before the ritual sacrifice of the paschal lambs. Jesus took the place of the lambs. This announcement lends credence to the idea the dinner wasn’t a Passover seder. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKox9b0NzYCa8uU-P673Q0rzyswm97F51ImS2UIqepiZK2asNBYMg0gsO_0giiYWaNVXfFIg-84Q93V_rQpWM-BXXYn-8YGwwg8Ri9zxjtHD9-M-nGFQDhWWewo1GSUvYlVsk23jS9pwSLdZT9u3E5TXTMwED6bUnU7oELf603Q3S4rcfQj3p4Dt1a/s4032/IMG_8846.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKox9b0NzYCa8uU-P673Q0rzyswm97F51ImS2UIqepiZK2asNBYMg0gsO_0giiYWaNVXfFIg-84Q93V_rQpWM-BXXYn-8YGwwg8Ri9zxjtHD9-M-nGFQDhWWewo1GSUvYlVsk23jS9pwSLdZT9u3E5TXTMwED6bUnU7oELf603Q3S4rcfQj3p4Dt1a/w400-h300/IMG_8846.jpeg" width="400" /></a></div><p>There were two things about the Last Supper menu I found intriguing. One was the charoset. I saw many recipes online made with apples, but since only crabapples were common in the first-century Mediterranean area, I adapted a recipe made with dried fruit. Most also used Mederia or dry sherry, but I went with lemon juice. The result is a mixture similar to a chunky jam. It was a hit in my household! The charoset also tastes great on buttered toast and in peanut butter sandwiches.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_du0PwOYrrlzs_tTLge71VeuJg_gLYYdBddL489vJSNaW0IZZMLsbu6HKdDPKC4IYsx9KyCyElJRTXdQRRsZXECAUOXarUprzrZST-b_o3IfV5rhs3ohyBEvJA67Vll_mgRVQWX_jiBiKL9SUJzdCtObB6fL18ST5rnz-xf6Bx3tUC-tmZU0tU5Wd/s4032/IMG_8818.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_du0PwOYrrlzs_tTLge71VeuJg_gLYYdBddL489vJSNaW0IZZMLsbu6HKdDPKC4IYsx9KyCyElJRTXdQRRsZXECAUOXarUprzrZST-b_o3IfV5rhs3ohyBEvJA67Vll_mgRVQWX_jiBiKL9SUJzdCtObB6fL18ST5rnz-xf6Bx3tUC-tmZU0tU5Wd/w400-h300/IMG_8818.jpeg" width="400" /></a></div><br /><p>I was also curious about unleavened bread. I know it is common for Jews to celebrate Passover with matzah (also spelled matzo and matza), an unleavened flatbread you can find in most grocery stores. However, I wanted to try making it myself.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRS8yC9E-J0lXPsHGspKyhx8QFl_WJeK5oVxNlvqTWtptrQfuwzgcB49vW-GaQXkf6Hp5a8eJkF4L01erYA45S36UZ01NH3KIGsf72rWsuWB6tnm6PdPIsnXssLUMydaFFBhh_34PayY1CdyJ8W5ckpg2QYF53Wxx3An6YHlrEjuD9FFOn0HRZui_7/s3118/IMG_8851.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3118" data-original-width="2338" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRS8yC9E-J0lXPsHGspKyhx8QFl_WJeK5oVxNlvqTWtptrQfuwzgcB49vW-GaQXkf6Hp5a8eJkF4L01erYA45S36UZ01NH3KIGsf72rWsuWB6tnm6PdPIsnXssLUMydaFFBhh_34PayY1CdyJ8W5ckpg2QYF53Wxx3An6YHlrEjuD9FFOn0HRZui_7/s320/IMG_8851.jpeg" width="240" /></a></div><p><br /></p><p><br /></p>The unleavened bread doesn’t have much flavor, which makes sense when you consider it was used in Jesus’s time as a utensil to scoop food out of bowls. It would be the perfect accompaniment to cholent, and it tasted great slathered with charoset. <p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>As we approach the Easter celebration, I hope this information brings more meaning and insight to your Holy Week devotions. </p><p><b><span style="font-size: large;">Unleavened Bread</span></b></p><p>Serves 8</p><p>2 cups unbleached all-purpose flour</p><p>1 cup whole wheat flour</p><p>1 1/2 teaspoons salt</p><p>1 tablespoon olive oil</p><p>1 tablespoon honey</p><p>1 cup water</p><p>Add all of the ingredients into the bowl of a stand mixer. With the dough hook attachment, mix until the dough comes together and is kneaded until smooth, 4-6 minutes total. (Or knead together by hand until dough forms a smooth ball.) Wrap the dough ball in plastic wrap and allow it to rest for 30 minutes.</p><p>Divide the dough into 8 pieces. On a floured surface, roll each piece flat into an oblong shape that is 1/8 to 1/4-inches thick. When all the pieces are rolled out, cover with a clean kitchen towel so they don’t dry out.</p><p>Heat a non-stick skillet or griddle over medium-high heat. Place a flattened piece of dough into the hot skillet. Allow to cook until it starts to brown and puff up. Flip and brown the other side. Place on a rack to cool. </p><p><b><span style="font-size: large;">Charoset</span></b></p><p>Serves 8</p><p>4 ounces raisins</p><p>4 ounces dried apricots, cut in half</p><p>4 ounces dried figs, cut in half</p><p>2 tablespoons honey</p><p>1 teaspoon cinnamon</p><p>2 teaspoons lemon juice (or Madeira or dry sherry)</p><p>Pinch of salt</p><p>3/4 cup chopped walnuts (almonds or pistachios also work)</p><p>Place the dried fruit into a medium bowl and cover it entirely with water. Allow the fruit to soak for at least 4 hours or overnight. Drain off the water and then place the fruit into a food processor. Add the remaining ingredients except for the walnuts. Pulse until the fruit is coarsely chopped. Add the nuts and pulse a few more times to combine. </p><p>Store in an airtight container in the refrigerator. </p><p><br /></p><p><br /></p><p><br /></p>Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-25881938260399962242022-03-10T11:33:00.006-06:002022-06-09T14:23:35.276-05:00Cranberry Orange Baked Oatmeal<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgb9zt4_T_BhcQr-05TBjeWDfXWi42UZAmvQFixx2_Q4ohCx6_LutShNWtiPi2MZgjCqSTEpUUUfxgXizEV6fAGdvEq1Jr6ZAnyiWh1o5MGmozqMWWcxHspnhAJ3meicvf_ALA12-rBLxJCwVydvmDqB6UIEPk1i3oQSTQPH7hnepUlDKy5iEXJRT77=s3787" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2840" data-original-width="3787" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgb9zt4_T_BhcQr-05TBjeWDfXWi42UZAmvQFixx2_Q4ohCx6_LutShNWtiPi2MZgjCqSTEpUUUfxgXizEV6fAGdvEq1Jr6ZAnyiWh1o5MGmozqMWWcxHspnhAJ3meicvf_ALA12-rBLxJCwVydvmDqB6UIEPk1i3oQSTQPH7hnepUlDKy5iEXJRT77=w400-h300" width="400" /></a></div><br /><p></p><p>I know a recipe is a keeper when my 80-year-old mom asks, “Are you going to make it again anytime soon?”</p><p>The one she requested this week was for Cranberry Orange Baked Oatmeal. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj9fUHdSDD27nFtke8FxdOkOqgQbSh59ezqdVeaZaoWQVNaEqoicHAZdILP5HQ9-QmADInhhcapG1ldgQBYkcaUu51yxQwHG12dTB1cRyHyVTOKPy0OeLmqQsbPet4bjslqs_223wjImOJEqjLG2b8WyUJSX58c4w3YEfjNR6xvbPtFwdjIHvFIGpje=s1600" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj9fUHdSDD27nFtke8FxdOkOqgQbSh59ezqdVeaZaoWQVNaEqoicHAZdILP5HQ9-QmADInhhcapG1ldgQBYkcaUu51yxQwHG12dTB1cRyHyVTOKPy0OeLmqQsbPet4bjslqs_223wjImOJEqjLG2b8WyUJSX58c4w3YEfjNR6xvbPtFwdjIHvFIGpje=s320" width="320" /></a></div><br /><p></p><p>Do you horde fresh cranberries during the holidays? I do. Bags of those little red flavor bombs are primarily stored in the freezer to make my favorite <a href="https://www.asunflowerlife.com/2011/12/shipping-holiday-treats.html" target="_blank">Cranberry Orange Walnut Bread</a> well beyond Christmas.</p><p><br /></p><p><br /></p><p>One cold morning in January, I wondered if I could take those same flavors and put them in baked oatmeal, which is one of our favorite breakfast dishes. After a couple of tries, I came up with this version. I enjoy it with a spoonful of plain Greek yogurt on the side.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzpwBfj16ZGhRam3oECmwytif9fO4TMNdk-D-G0iobJAWmpbIjkFknYsV4JGbZwV6_LMfFZRPHeuUvigfU14YS7in3ZrWHc0z1nrD1hBVHaJUQkTf7jq6remvfY7exEsNF3jx-vLQA6qrhjIZo5hx0Knb5bn_SkyiKSoKB7Maqzo7X95S2oMo-GfAn=s3691" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2768" data-original-width="3691" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzpwBfj16ZGhRam3oECmwytif9fO4TMNdk-D-G0iobJAWmpbIjkFknYsV4JGbZwV6_LMfFZRPHeuUvigfU14YS7in3ZrWHc0z1nrD1hBVHaJUQkTf7jq6remvfY7exEsNF3jx-vLQA6qrhjIZo5hx0Knb5bn_SkyiKSoKB7Maqzo7X95S2oMo-GfAn=w400-h300" width="400" /></a></div><p>Don’t have a stash of fresh cranberries? No worries. This dish tastes lovely using either fresh or dried cranberries. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiMoFFUpUyVBmaROUH3qcfqbLXVagoVzzK0Mb5KQZrJ2XKEOBrtFscLq9xNE01wEdxk56ouUbYgNAswYTyI1bRkLlUWwZE8n4lX_TF6Imru_l7_IJJzqf6CJktaI39WNo3vdDLdq9jHpwa9dTvafeuAycEafProdCzUzGTAL1VrPdMF6csZmQ4e0VCE=s3516" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3516" data-original-width="2637" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiMoFFUpUyVBmaROUH3qcfqbLXVagoVzzK0Mb5KQZrJ2XKEOBrtFscLq9xNE01wEdxk56ouUbYgNAswYTyI1bRkLlUWwZE8n4lX_TF6Imru_l7_IJJzqf6CJktaI39WNo3vdDLdq9jHpwa9dTvafeuAycEafProdCzUzGTAL1VrPdMF6csZmQ4e0VCE=s320" width="240" /></a></div><br /><br /><p></p><p><br /></p><p>Don’t like cranberries? No problem. Earlier this week, I made the recipe by swapping out the cranberries for blueberries and the orange zest and juice for lemon. The result was equally tasty! </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/tJskJas.jpg","name":"Cranberry Orange Baked Oatmeal","description":"Do you horde fresh cranberries during the holidays? I do. The good news is this comforting way to start the morning tastes just as delicious using fresh or dried cranberries...or blueberries!","yield":"4-6","author":{"@type":"Person","name":"Linda Ditch"},"recipeIngredient":["2 tablespoons unsalted butter, melted","1 1/2 cups unsweetened applesauce","2 large eggs","Zest from one large orange","2 tablespoons orange juice","1/3 cup light brown sugar","1/2 teaspoon vanilla","1/2 teaspoon salt","1 teaspoon baking powder","1 cup milk of choice (I use unsweetened almond milk)","1 cup fresh cranberries or 3/4 cup dried cranberries","2 cups old-fashioned oatmeal","1/2 cup chopped walnuts or pecans"],"recipeInstructions":["Preheat the oven to 375 degrees F. Brush the inside of a casserole dish with about half of the melted butter. Set the remaining butter aside.","In a large bowl, whisk together the applesauce, eggs, orange zest, orange juice, brown sugar, vanilla, salt, baking powder, and milk. Stir in the cranberries, oatmeal, and nuts. Finally, mix in the remaining melted butter.","Pour the mixture into the prepared casserole dish. Bake for 45 minutes until the surface is lightly golden brown and the center is set. Serve warm and refrigerate any leftovers.","Option: Swap out cranberries for blueberries, and orange zest/juice for lemon."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" data-ccmcardid="4646932385431" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmcardnum="5" data-ccmcopat="1654802581720"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com2tag:blogger.com,1999:blog-2672457197598168162.post-39384588596662115342022-01-13T11:03:00.004-06:002022-04-14T11:00:33.256-05:00Biblical Multigrain Bread<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-c7yv0hiih-J-BNPohnhGr8sOyD2j-Dj00IR7dsooUj8fE-gkUJKDH8ibZdwBoDiSAf0XaTQwz-F2FtAvpXDvbaS8MmZb1MdqgHeqPGSagG0rCw6y1mAMSjIeIZDIifLP3LFP-Ng8NI8M6jW-3pF4x-yXwI91nbUMa5G5gKQm81RZC1KpIqn3jMO-=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-c7yv0hiih-J-BNPohnhGr8sOyD2j-Dj00IR7dsooUj8fE-gkUJKDH8ibZdwBoDiSAf0XaTQwz-F2FtAvpXDvbaS8MmZb1MdqgHeqPGSagG0rCw6y1mAMSjIeIZDIifLP3LFP-Ng8NI8M6jW-3pF4x-yXwI91nbUMa5G5gKQm81RZC1KpIqn3jMO-=w400-h300" width="400" /></a></div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKnfPGVJ_Tdue4rxm5QIqQ2S7RKqylx61KvADTNgeEPNpZZMm9aZKcC_h4Z6059VAW9vCV9fHzJ02jq7PU735nwm-vBhBhMZ1_q_nxqLycJPoW_3F9FUOjKMeRUw1xOdP-oVNBKMRsvPSfV4-PgrAghycqWQder-YcRT5pnPSJXxRsHc9BtyI2rvum=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKnfPGVJ_Tdue4rxm5QIqQ2S7RKqylx61KvADTNgeEPNpZZMm9aZKcC_h4Z6059VAW9vCV9fHzJ02jq7PU735nwm-vBhBhMZ1_q_nxqLycJPoW_3F9FUOjKMeRUw1xOdP-oVNBKMRsvPSfV4-PgrAghycqWQder-YcRT5pnPSJXxRsHc9BtyI2rvum=s320" width="240" /></a></div><p><br /></p>How’s 2022 treating you so far? Sorry I’ve been AWOL for the past few weeks. I had surgery on my wrist, which made cooking and writing a challenge. The wound has now healed and I’m ready to get back at it! <p></p><p>In December, I taught an adult forum class at my church, <a href="https://gracecathedraltopeka.org/" target="_blank">Grace Episcopal Cathedral </a>in Topeka, Kansas, on three essential foods of the first-century Mediterranean diet and how they tie into the holidays. The focus of week one was bread.</p><p><br /></p><p>Do you still eat bread? I’ll be brave and admit I love it! Especially homemade, warm, and slathered with butter. Mmmm… But I know that bread is on many people’s do-not-consume list, with the low-carb craze still going strong. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjXUSmUIcUj3rRU5Gn_VWuqFq6kRpSuv5XehTl2rNiHVYsaeKYEY9G6J3jl-31gNWWONbh7Kd1e40mX6KR2-RAyGNQcPCgKNety-3Z6WaxsbKgzElZEnxWACiSXNu9IQTp6DpUBcyFUsb6lJ789SiaCBEh9kSjgvkFzjr21YqXiuHOPoWMU3PAbuukV=s4006" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2671" data-original-width="4006" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjXUSmUIcUj3rRU5Gn_VWuqFq6kRpSuv5XehTl2rNiHVYsaeKYEY9G6J3jl-31gNWWONbh7Kd1e40mX6KR2-RAyGNQcPCgKNety-3Z6WaxsbKgzElZEnxWACiSXNu9IQTp6DpUBcyFUsb6lJ789SiaCBEh9kSjgvkFzjr21YqXiuHOPoWMU3PAbuukV=w400-h266" width="400" /></a></div><p>Did you know bread was a dietary mainstay during the time of Jesus? It was the most essential component of the first-century Mediterranean diet, made every day and served every meal. </p><p>One person was assigned to bake the bread, usually a female family member or a slave in wealthy families. The bread baker would awaken well before everyone else. Her schedule went something like this:</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhv6i1gy7b0jxn8TumjuLwkh-TQpU9UzJ-lOMYKUioiZKNFmxtW9WG7dFP_ZocOmMdLS_pML51sFAUL9yYxzRSMHzKB4mvFWbj55nqsn-diAlp7Ip0HRkeoZvPJx72VMjsutqwBrMd8ABYTklriI833PR6oofy9NySiE_BBF0aUEuiN-qpB1f-95uGr=s4975" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3317" data-original-width="4975" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhv6i1gy7b0jxn8TumjuLwkh-TQpU9UzJ-lOMYKUioiZKNFmxtW9WG7dFP_ZocOmMdLS_pML51sFAUL9yYxzRSMHzKB4mvFWbj55nqsn-diAlp7Ip0HRkeoZvPJx72VMjsutqwBrMd8ABYTklriI833PR6oofy9NySiE_BBF0aUEuiN-qpB1f-95uGr=s320" width="320" /></a></div>1. Light the fire in the bread oven. <p></p><p>2. Grind the wheat into flour. It would take three hours of grinding to make enough flour for bread for five to six people. </p><p>3. Make the dough with a bit of dough saved from the day before for leavening, much like we do today with sourdough bread. </p><p>4. Sweep out the coals from the oven, which at this point would be about 800 degrees. </p><p>5. Bake the bread, saving some of the dough for the next day. </p><p>Bread in that era was indeed the staff of life. Sometimes it was all the poor had to eat. As long as you had bread, you would be okay, which may be why the line in the Lord’s Prayer of “give us this day our daily bread” had such significance. When Jesus said, “I am the bread of life,” it was a powerful message to those listening.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXJF6QEOjG6BvPU_nkjg6fk9z_Al-uQvziu5o5cFHmmUKtf-HQRfksmVQSSToC9VdH-LXPi2I3OGbdz5iWgVueEIS_RUHNTMsNR6vVh2dRweZxyOC-4KUuk-pBdYsNevOsqpKrgg32FSQA8cfOI42Ajy5H0xpqsfTBx2lBV5CNBQjVqMasOfp0fOxY=s2216" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2216" data-original-width="1620" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXJF6QEOjG6BvPU_nkjg6fk9z_Al-uQvziu5o5cFHmmUKtf-HQRfksmVQSSToC9VdH-LXPi2I3OGbdz5iWgVueEIS_RUHNTMsNR6vVh2dRweZxyOC-4KUuk-pBdYsNevOsqpKrgg32FSQA8cfOI42Ajy5H0xpqsfTBx2lBV5CNBQjVqMasOfp0fOxY=s320" width="234" /></a></div><br />I used the book <b><i>The Food and Feasts of Jesus </i></b>by Douglas E. Neel and Joel A. Pugh for part of my research, and it includes a wonderful multigrain bread recipe. Instead of adding many different grains, the recipe uses Bob’s Red Mill’s 10 Grain Cereal. I ordered a package online, but you can often find it in natural food stores and some grocery stores.<p></p><p><br /></p><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwCeuOwySTnG8shq1F-pGhoDDQOEDUU4E8dukId55lqlDSZgvAzJcxbtdv2wk5EPji9wXtWMDeu3eGqbXGZPy_fTgzVS_MGxhcRak8M4fMi5UvJ2G0scruC01F5wPI82CYlt4KQtJY4c1R3tlkY7CqW6HrLeJ9-_3QQV1HWvufSHX32XwHW432krrI=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwCeuOwySTnG8shq1F-pGhoDDQOEDUU4E8dukId55lqlDSZgvAzJcxbtdv2wk5EPji9wXtWMDeu3eGqbXGZPy_fTgzVS_MGxhcRak8M4fMi5UvJ2G0scruC01F5wPI82CYlt4KQtJY4c1R3tlkY7CqW6HrLeJ9-_3QQV1HWvufSHX32XwHW432krrI=w400-h300" width="400" /></a></div><p></p><p>This bread was a big hit in my household, and the students from my class who made it gave it rave reviews. It’s an easy recipe since a mixer does most of the work. I enjoyed slices of this grainy bread with soup, for sandwiches, and toasted for breakfast. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIYzc5Li1iDbcL5gwQfQl7NRL-iQc5hbWvTG5wjcdSi_600Wx-R6BMChb51yfc_GiI5wkpVUgTFQHNLgYs32xHHDhw9CfsMb6t7VlnH_K0LZhV95TiCt_xJOewNEf4wN2D6jZrj8vauQZ861U1ae-h9X1JnmH1Xukhh78X_INyBM-hQj8fkuaDRivV" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2072" data-original-width="2763" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIYzc5Li1iDbcL5gwQfQl7NRL-iQc5hbWvTG5wjcdSi_600Wx-R6BMChb51yfc_GiI5wkpVUgTFQHNLgYs32xHHDhw9CfsMb6t7VlnH_K0LZhV95TiCt_xJOewNEf4wN2D6jZrj8vauQZ861U1ae-h9X1JnmH1Xukhh78X_INyBM-hQj8fkuaDRivV=w400-h300" width="400" /></a></div><p><br /></p><span style="font-size: large;"><b>Biblical Multigrain Bread</b></span><p></p><p>Makes 4 small round loaves</p><p>1 tablespoon active dry yeast</p><p>1 1/2 cup warm water (approx. 110 degrees)</p><p>6 cups all-purpose flour</p><p>1 cup Bob’s Red Mill 10 Grain Cereal</p><p>1 tablespoon salt</p><p>2 tablespoons unsalted butter, soft or melted</p><p>2 tablespoons olive oil</p><p>1 1/2 tablespoons honey</p><p>1 cup whole milk</p><p>In the bowl of a mixer, place the yeast and warm water. Let stand for 15 minutes so activate the yeast. Then add the remaining ingredients.</p><p>Mix with a dough hook on low-medium speed for 5 minutes. Let the dough rest in the bowl for 15 minutes, and then mix again for another 5 minutes. The dough should be slightly sticky and springy. Add flour by the tablespoon if too wet, and water by the tablespoon is too dry.</p><p>Place the dough in an oiled bowl, turning it to coat the top with oil. Cover with a towel and set aside to rise until double in size, 1 to 1 1/2 hours. </p><p>Once the dough has risen, turn it out onto a floured surface and punch down. Knead for about 1 minute, then divide the dough into 4 pieces. Shape into flat, round loaves about 6 to 8 inches in diameter and about 1 to 1 1/2 inches thick in the middle. Place the loaves onto baking sheets lined with parchment paper or lightly coated with non-stick cooking spray. Cover with floured towels and let rise for 1 hour. After 40 minutes, preheat the oven to 400 degrees.</p><p>Bake for 20 to 25 minutes, until the loaves are browned and sound hollow when tapped on the bottom. (You can also use an instant-read thermometer to check for doneness. The center of the bread should be 190 degrees F.) Place them on racks and allow them to cool for at least 2 hours before slicing. </p><div><br /></div>
Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-30013351277560251362021-11-11T11:35:00.007-06:002021-11-11T11:35:42.432-06:00Raspberry White Chocolate Blondies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2Eb1fJzopuabDZ-dTPRer1cAf8_S8hN6rV4eBGXrjUjQtIHc9B1S5z4VNU7klxCdrTlU11P03FusfozcS62HpQmOPksjBwMG5xF1b5qYpOZZ3PkDzeYp6cI5JP1pp-o8YaaIr_tVoZRhJp1Zq1-sn-lBpvvCLj1resSL6eVHprd6kTJZyWUFYA4N6=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2Eb1fJzopuabDZ-dTPRer1cAf8_S8hN6rV4eBGXrjUjQtIHc9B1S5z4VNU7klxCdrTlU11P03FusfozcS62HpQmOPksjBwMG5xF1b5qYpOZZ3PkDzeYp6cI5JP1pp-o8YaaIr_tVoZRhJp1Zq1-sn-lBpvvCLj1resSL6eVHprd6kTJZyWUFYA4N6=w400-h300" width="400" /></a></div><p></p><p>One evening, while I was escaping the doom-and-gloom news during the pandemic by streaming a British mystery series (I think it was Shakespeare and Hathaway), my ears perked up when someone was offered a Jammie Dodger. What a cool name! But what is it? </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0zUNrobMtQ9vKEomNhgFCK_07tCOkBlyYDhPRs5WBSB-Z-zyl8lrBY7eoFKICXwucutzwXwBtztEC0kLKKexPqnnyk3uX9SaQ9vCtfqrjtBLEui4u1e_n7rYYQG2FVZq3NeQ30aFMXSXryrB0qx9eB14z8eufr5R90IXKYpjQ5HUJyltb9nKKKDfu=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0zUNrobMtQ9vKEomNhgFCK_07tCOkBlyYDhPRs5WBSB-Z-zyl8lrBY7eoFKICXwucutzwXwBtztEC0kLKKexPqnnyk3uX9SaQ9vCtfqrjtBLEui4u1e_n7rYYQG2FVZq3NeQ30aFMXSXryrB0qx9eB14z8eufr5R90IXKYpjQ5HUJyltb9nKKKDfu=w300-h400" width="300" /></a></div><p>I immediately Googled the term on my phone and discovered it’s a cookie—or biscuit in the U.K. Specifically, it’s a vanilla sandwich cookie filled with raspberry jam. I ordered some from a nearby British goods shop (<a href="https://www.britsusa.com/" target="_blank">Brits in Lawrence</a>) and liked them very much, though I will admit the “jam” in the middle was more “gummy” than “jammie.” </p><p>Then in a recent email newsletter from <a href="https://thehappyfoodie.co.uk/">The Happy Foodie </a>(put out by Penguin Books in the U.K.), there was a recipe for<a href="https://thehappyfoodie.co.uk/recipes/jammie-dodger-blondies/" target="_blank"> Jammie Dodger Blondies </a>from the cookbook <b><i>Finch Bakery</i></b> by Lauren and Rachel Finch. Of course, I had to make them! </p><p><br /></p><p>Amazon provided me with the mini Jammie Dodgers called for in the recipe. I followed the Finch version precisely, which involved under baking the blondies. The recipe said to bake “until the edges are golden brown and the middle still wobbles.” Once cooled, the blondies are chilled in the refrigerator for at least 6 hours before serving, I assumed to firm up the middle. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1PFutc4SF8JfT21yj8m0N2qp-vwRaEvo-mwzhNc9Ma09FYoLAr3aKuby_BdjuAJ3GZHVyAnfPiOGvCdpoP8gmBBsIwgluSpB5FfxDvugYZigo7I8pLORWSHuRJdUUakKsr2O-J76rVKpgmICuMZcP58ECFJG8L6X_m7gu8yCXOqOFvXeHVUUkHlxe=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1PFutc4SF8JfT21yj8m0N2qp-vwRaEvo-mwzhNc9Ma09FYoLAr3aKuby_BdjuAJ3GZHVyAnfPiOGvCdpoP8gmBBsIwgluSpB5FfxDvugYZigo7I8pLORWSHuRJdUUakKsr2O-J76rVKpgmICuMZcP58ECFJG8L6X_m7gu8yCXOqOFvXeHVUUkHlxe=w400-h300" width="400" /></a></div><br /><p></p><p>I learned a few lessons from that first try. One, the blondies were more flavorful at room temperature than chilled. By adding 5 minutes to the baking time on my next attempt, the bars cooked through but were not too over-done—no chilling necessary. Also, while the mini Jammie Dodgers on top were cute, they didn’t add to the flavor. Since most of us here in the U.S. don’t keep these cookies in the pantry, I left them off. I also added almond extract to the batter to enhance the white chocolate flavor.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMslgnFlDVtA_vZSPGaoKSwi438jL--w21HhJoZx9x1RBIf6jHNH7HNg-LtF7A9xGiazc1VZ1pvsbaEDchVlqyrBoqz2qONSnw6sndsN2N5aIuMybk_s1egRdi589FJJ1VbN5AEDH0xLSrL61V2sRGTjyNg6_DKfy0hTalSQ0iLfDIScDA8bWzI5Ek=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMslgnFlDVtA_vZSPGaoKSwi438jL--w21HhJoZx9x1RBIf6jHNH7HNg-LtF7A9xGiazc1VZ1pvsbaEDchVlqyrBoqz2qONSnw6sndsN2N5aIuMybk_s1egRdi589FJJ1VbN5AEDH0xLSrL61V2sRGTjyNg6_DKfy0hTalSQ0iLfDIScDA8bWzI5Ek=w300-h400" width="300" /></a></div><br /><p>Trust me when I say these blondies are addictive! Mom and I went through a pan in just a few days! The raspberry jam helps to balance the sweetness of the dense, chewy bar. </p><p>Raspberry White Chocolate Blondies will fit right in on a holiday dessert table or as a lovely sweet any time of the year.</p><p><br /></p><p>Have you ever tried a Jammie Dodger? What did you think? </p><div><br /></div><div><br /></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/Qy3Z87O.jpg","name":"Raspberry White Chocolate Blondies","description":"A dense, chewy cookie bar with swirls of raspberry jam and filled with white chocolate chips. The recipe was inspired by Jammie Dodger cookies (biscuits) found in the U.K. and a recipe by Lauren and Rachel Finch.","yield":"Makes 15 to 18 squares","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["12 tablespoons (1 1/2 sticks) unsalted butter","3 1/2 ounces white chocolate (I use Ghirardelli)","1/2 cup (100 g) granulated sugar","1/2 cup (100 g) packed light brown sugar","2 large eggs","1 large egg yolk","1 1/2 tablespoons golden syrup (or honey)","2 teaspoons pure vanilla extract","1 teaspoon almond extract","2 cups (250 g) all-purpose flour","1 heaped tablespoon (15 g) cornstarch","1/4 teaspoon kosher salt","5 ounces (150 g) white chocolate chips (Again, I use Ghirardelli)","Topping:","5 ounces (150 g) raspberry jam (I used Bonne Maman)","1 3/4 ounces (50 g) white chocolate chips","12-15 mini Jammie Dodgers (optional)"],"recipeInstructions":["Preheat the oven to 350°F. Spray an 8 x 12-inch baking pan with non-stick cooking spray and set aside. (An 11x7-inch pan would work, though you may need to adjust the cooking tip a bit.)","In a small microwave-safe dish, melt the butter and chocolate. (Mine took 60 seconds) Stir together to combine, and then set aside.","In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.","Pour the granular and brown sugars into a mixer bowl, and then add the melted butter/chocolate combination. Mix at medium speed for about 1 minute until well combined and smooth. In a separate dish, whisk together the eggs and egg yolk, and then add to the mixer, along with the golden syrup (or honey), vanilla, and almond extract, and mix into the sugar mixture at low speed until combined.","With the mixer still at low speed, slowly pour in the flour mixture. Stir in until just combined (don’t over mix), and then mix in the white chocolate chips.","Pour the mixture into the baking dish, spreading it out evenly. Spoon the jam into a piping bag (or plastic zippered bag). Pipe 6 vertical, evenly-spaced lines on top of the batter. Then using the tip of a knife or a skewer, swirl the jam into the top of the batter. Sprinkle the white chocolate chips over the top, and place the mini Jammie Dodgers over the top (if using.)","Bake for 35 minutes, or until the edges are golden brown and the middle seems just set. (The middle may seem slightly underdone.) Place on a rack to cool completely before cutting."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4636650763131" data-ccmcardnum="5" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white; border: 1px dashed rgb(37, 198, 229);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>Makes 15 to 18 squares</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="background: rgb(24, 225, 238); color: black;">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Raspberry White Chocolate Blondies" draggable="false" loading="lazy" src="https://i.imgur.com/Qy3Z87O.jpg" title="Raspberry White Chocolate Blondies" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Raspberry White Chocolate Blondies</h3><div class="ccm-summary">A dense, chewy cookie bar with swirls of raspberry jam and filled with white chocolate chips. The recipe was inspired by Jammie Dodger cookies (biscuits) found in the U.K. and a recipe by Lauren and Rachel Finch.</div></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>12 tablespoons (1 1/2 sticks) unsalted butter</li><li>3 1/2 ounces white chocolate (I use Ghirardelli)</li><li>1/2 cup (100 g) granulated sugar</li><li>1/2 cup (100 g) packed light brown sugar</li><li>2 large eggs</li><li>1 large egg yolk</li><li>1 1/2 tablespoons golden syrup (or honey)</li><li>2 teaspoons pure vanilla extract</li><li>1 teaspoon almond extract</li><li>2 cups (250 g) all-purpose flour</li><li>1 heaped tablespoon (15 g) cornstarch</li><li>1/4 teaspoon kosher salt</li><li>5 ounces (150 g) white chocolate chips (Again, I use Ghirardelli)</li><li>Topping:</li><li>5 ounces (150 g) raspberry jam (I used Bonne Maman)</li><li>1 3/4 ounces (50 g) white chocolate chips</li><li>12-15 mini Jammie Dodgers (optional)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350°F. Spray an 8 x 12-inch baking pan with non-stick cooking spray and set aside. (An 11x7-inch pan would work, though you may need to adjust the cooking tip a bit.)</li><li>In a small microwave-safe dish, melt the butter and chocolate. (Mine took 60 seconds) Stir together to combine, and then set aside.</li><li>In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.</li><li>Pour the granular and brown sugars into a mixer bowl, and then add the melted butter/chocolate combination. Mix at medium speed for about 1 minute until well combined and smooth. In a separate dish, whisk together the eggs and egg yolk, and then add to the mixer, along with the golden syrup (or honey), vanilla, and almond extract, and mix into the sugar mixture at low speed until combined.</li><li>With the mixer still at low speed, slowly pour in the flour mixture. Stir in until just combined (don’t over mix), and then mix in the white chocolate chips.</li><li>Pour the mixture into the baking dish, spreading it out evenly. Spoon the jam into a piping bag (or plastic zippered bag). Pipe 6 vertical, evenly-spaced lines on top of the batter. Then using the tip of a knife or a skewer, swirl the jam into the top of the batter. Sprinkle the white chocolate chips over the top, and place the mini Jammie Dodgers over the top (if using.)</li><li>Bake for 35 minutes, or until the edges are golden brown and the middle seems just set. (The middle may seem slightly underdone.) Place on a rack to cool completely before cutting.</li></ol></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="5"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="5"] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; 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s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1636651775475" type="text/javascript"></script><script async="" class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1636651775475" type="text/javascript"></script><!--END The Recipe Box-->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com1tag:blogger.com,1999:blog-2672457197598168162.post-90360813073622773082021-10-27T11:39:00.002-05:002021-10-27T11:39:30.160-05:00The Chewiest Oatmeal Cookies<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiDYn1wFLHi1kJlxAuhBP6rwCWuJI1CFNCmqhwpxrG-BQgmbr7U-xVzvcztz40V-GIpSjjWgN3pZlRm4F2ztf3yiihcPNBc1oCRr7fiuvOK2En_PWKRyZY8Xmr_IrMNODtAmdS71fuAmqHV00FRM5aDcUFk9g8t0-5oY6-I6n17goZTwCtmEOpFFGu6=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiDYn1wFLHi1kJlxAuhBP6rwCWuJI1CFNCmqhwpxrG-BQgmbr7U-xVzvcztz40V-GIpSjjWgN3pZlRm4F2ztf3yiihcPNBc1oCRr7fiuvOK2En_PWKRyZY8Xmr_IrMNODtAmdS71fuAmqHV00FRM5aDcUFk9g8t0-5oY6-I6n17goZTwCtmEOpFFGu6=w300-h400" width="300" /></a></div><p></p><div>At the beginning of the Covid pandemic, when everything started to close and my fears were at their highest, I discovered two delicious things. The first was the chef and author <a href="https://www.instagram.com/davidlebovitz/" target="_blank">David Lebovitz </a>live streaming cocktail hour from his Pairs apartment each evening (early afternoon here in Kansas) on Instagram. Soon I was hooked on his posts and stories, especially the ones where he unpacked his purchases after trips to the market, complete with details of what was happening on the Paris streets during the lockdown. As he pulled cheese, apricots, plumbs, lettuces, and herbs from their paper bags, I dreamed of experiencing life and eating like a true Parisian.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgg78P6iaBUlVk5vk1ulIhkzvgJzwOV2wV-8qwbhPGEZ0mV_APKv-tyuBXtf57Nbo71K7LFDxEEZspQEr3rgN6dWJQugmmEiWoKahIwh2bOg9abxCz6Noi7eJ3KdHxMB3fbfdz7fC8HpbJdNZ4hMpbvPQs2y2WgdoEWmY8gCV8QPCRPZWA7_R_7-hek=s1023" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="786" data-original-width="1023" height="246" src="https://blogger.googleusercontent.com/img/a/AVvXsEgg78P6iaBUlVk5vk1ulIhkzvgJzwOV2wV-8qwbhPGEZ0mV_APKv-tyuBXtf57Nbo71K7LFDxEEZspQEr3rgN6dWJQugmmEiWoKahIwh2bOg9abxCz6Noi7eJ3KdHxMB3fbfdz7fC8HpbJdNZ4hMpbvPQs2y2WgdoEWmY8gCV8QPCRPZWA7_R_7-hek=s320" width="320" /></a></div>My daily visits to Chef Lebovitz’s posts lead to my second discovery—his recipe for Cranzac Cookies. I love cookies so full of goodness you can justify eating them for breakfast. Oatmeal, coconut, and dried cranberries tossed with flour and dark brown sugar and then held together with a little (for a cookie) melted butter and golden syrup. Lovely!<div> <div>I’ve lost track of how many times I’ve made these cookies. I also mix things up by using raisins, dried blueberries or dried cherries instead of dried cranberries. Sometimes a mixture of all three. Mini chocolate chips were also an excellent addition. </div><div><br /></div><div><div>You can find David Lebovitz’s Cranzac Cookie recipe <a href="https://www.davidlebovitz.com/cranzac-anzac-cookie-biscuit-recipe-oatmeal/" target="_blank">here</a>. <p>While I was more than happy with the recipe, I knew many of my friends and family wouldn’t like the coconut. As an experiment, I decided to leave it out and double the amount of oatmeal instead. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnmvQn7dtrmd9GXptPcqPzxaZWDqERSnRfpjw-NnQUKa_SsvUyr-sVa4OrWi-SiG00KiYBGSRDGHQnWPQLvzMCRQLx_NGEiMNSIlI5JkD12W84zjcDOGqiuo1_yltN8L--VNcOSmZU57zdRCZDZoUa6VkZ9NV2kt6UKQ6loqdNiYNnhXjK5ptG1ps_=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnmvQn7dtrmd9GXptPcqPzxaZWDqERSnRfpjw-NnQUKa_SsvUyr-sVa4OrWi-SiG00KiYBGSRDGHQnWPQLvzMCRQLx_NGEiMNSIlI5JkD12W84zjcDOGqiuo1_yltN8L--VNcOSmZU57zdRCZDZoUa6VkZ9NV2kt6UKQ6loqdNiYNnhXjK5ptG1ps_=w300-h400" width="300" /></a></div><p>Eureka! The perfect, chewy oatmeal cookie! I went with traditional raisins and added chopped walnuts. I also decreased the amount of brown sugar by 1/4 because the original amount made the cookies a little too sweet for my tastes. </p><p>This all-oatmeal version is now my go-to cookie recipe. The ingredients are pantry staples in my house. No mixer is needed, and the dough comes together in minutes. Humm, I wonder how diced dried apple would taste? Or maybe dried apricots and pecans? There are so many possibilities… </p><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/6zacllV.jpg","name":"The Chewiest Oatmeal Cookies","description":"This is an all-oatmeal version of David Lebovitz's Cranzac Cookies. While the recipe calls for raisins and walnuts, you can use any dried fruits and nuts you like.","yield":"22 to 24 cookies","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["2 cups (190 g) old-fashioned oatmeal","3/4 cup (185 g) packed dark brown sugar","1 1/4 cup (175 g) all-purpose flour","1/2 teaspoon baking soda","1/4 teaspoon kosher salt","1/2 cup (60 g) raisins","1/2 cup (60 g) chopped walnuts","3 to 6 tablespoons of water","4 tablespoons unsalted butter, melted","1/4 cup golden syrup"],"recipeInstructions":["Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.","Place the oatmeal, brown sugar, flour, baking soda, and salt into a large bowl. Mix to combine, breaking up any clumps of sugar. Toss in the raisins and walnuts. Add the melted butter, golden syrup, and 3 tablespoons of water. Stir until combined, adding more water to moisten the dough so it holds together when scooped. (I typically use 5 to 6 tablespoons.)","Scoop out about 1 1/2-inch ball of dough (approximately 2 tablespoons) onto the prepared baking sheets. (I use a spring-loaded cookie scoop that looks like a miniature ice cream version.) Since the cookies don’t spread a lot, I can get 12 on a sheet about 1-inch apart. Then use your hand to flatten each scoop of dough about halfway down.","Bake until the cookies are golden brown, about 14 to 16 minutes, making sure you rotate the pan halfway through baking. Remove from the oven and allow to cool on the pan for 2 to 3 minutes. Then transfer the cookies to a rack to finish cooling. The cookies will keep for 5 to 7 days in an airtight container. (I use a gallon zippered plastic bag.)"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4635350636327" data-ccmcardnum="5" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white; border: 1px dashed rgb(37, 198, 229);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>22 to 24 cookies</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="background: rgb(24, 225, 238); color: black;">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="The Chewiest Oatmeal Cookies" draggable="false" src="https://i.imgur.com/6zacllV.jpg" title="The Chewiest Oatmeal Cookies" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">The Chewiest Oatmeal Cookies</h3><div class="ccm-summary">This is an all-oatmeal version of David Lebovitz's Cranzac Cookies. While the recipe calls for raisins and walnuts, you can use any dried fruits and nuts you like.</div></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2 cups (190 g) old-fashioned oatmeal</li><li>3/4 cup (185 g) packed dark brown sugar</li><li>1 1/4 cup (175 g) all-purpose flour</li><li>1/2 teaspoon baking soda</li><li>1/4 teaspoon kosher salt</li><li>1/2 cup (60 g) raisins</li><li>1/2 cup (60 g) chopped walnuts</li><li>3 to 6 tablespoons of water</li><li>4 tablespoons unsalted butter, melted</li><li>1/4 cup golden syrup</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.</li><li>Place the oatmeal, brown sugar, flour, baking soda, and salt into a large bowl. Mix to combine, breaking up any clumps of sugar. Toss in the raisins and walnuts. Add the melted butter, golden syrup, and 3 tablespoons of water. Stir until combined, adding more water to moisten the dough so it holds together when scooped. (I typically use 5 to 6 tablespoons.)</li><li>Scoop out about 1 1/2-inch ball of dough (approximately 2 tablespoons) onto the prepared baking sheets. (I use a spring-loaded cookie scoop that looks like a miniature ice cream version.) Since the cookies don’t spread a lot, I can get 12 on a sheet about 1-inch apart. Then use your hand to flatten each scoop of dough about halfway down.</li><li>Bake until the cookies are golden brown, about 14 to 16 minutes, making sure you rotate the pan halfway through baking. Remove from the oven and allow to cool on the pan for 2 to 3 minutes. Then transfer the cookies to a rack to finish cooling. The cookies will keep for 5 to 7 days in an airtight container. (I use a gallon zippered plastic bag.)</li></ol></div></div><div class="ccm-notes"><h3 class="ccm-head">Notes:</h3><div class="ccm-notes-inner"><p>I use Lyles Golden Syrup, also known as light or golden treacle in the UK. Chef Lebovitz’s original Cranzac Cookie recipe suggests substituting with 2 tablespoons agave nectar, rice syrup, or mild-flavored honey, noting it would change the flavor somewhat. I would go with honey since the consistency is very much like golden syrup. However, you can find golden syrup in the import food section of some grocery stores. I buy mine on Amazon.</p><p><br /></p><p>Note #2: I measured my dry ingredients with a food scale instead of measuring cups. While I give amounts for both methods, I highly recommend using the scale for the best accuracy. Oxo makes my favorite scale.</p></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="5"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="5"] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum="5"] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum="5"] .ccm-image{width:40%;}[data-ccmcardnum="5"] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum="5"] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum="5"] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum="5"] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum="5"] .ccm-instagram-credit{border-radius:0!important;}</style><script class="ccm-card-script">window.addEventListener("DOMContentLoaded", function () {for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1635351709674" type="text/javascript"></script><script class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1635351709674" type="text/javascript"></script><!--END The Recipe Box--></div></div></div>Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-81417470956554103812021-10-13T11:28:00.000-05:002021-10-13T11:28:05.491-05:00Easy Homemade Tomato Basil Soup<div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2dAAgE4fDV3fCyL4XAottsbT6DMQw4CvOs079Yc0uDl356vGcGxBJs2xa9OOheKHmXr8DrQSo-J5HoJqXbkpZo_DigE9z9wyIil5olUItqygDHP_eQiYi8WiNaYOL63jCHPL8FK5DSdK9h0KibdGAfxqW8m9P0uTaPx5maTes7PcNmr1K6ym3eKJn=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2dAAgE4fDV3fCyL4XAottsbT6DMQw4CvOs079Yc0uDl356vGcGxBJs2xa9OOheKHmXr8DrQSo-J5HoJqXbkpZo_DigE9z9wyIil5olUItqygDHP_eQiYi8WiNaYOL63jCHPL8FK5DSdK9h0KibdGAfxqW8m9P0uTaPx5maTes7PcNmr1K6ym3eKJn=w400-h300" width="400" /></a></div><br /></div><div><div>While tomatoes mean summer to me, tomato soup has been a cold-weather favorite ever since my college roommate introduced me to the tomato soup and grilled cheese sandwich combo after a day skiing. Whether you enjoy this soup with a sandwich or not, it is a flavorful way to warm up on a chilly day.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgjyx6HH_C9kdS2yNtHi75oSFOFd-G3HVDsq6vJKKVzNuRaeXtm7xO8eQcARI4psMJtypJXrXcG6B492wTkVqbiNpFcEsSyvPcT2NrjJCjv49--GCuEAhUJN8OqAAyrkTKnIqie5xyzTSxhscUZEgUajGL-DA0-HKJWgHKzRRAof7pXfOTy8MQVc-gT=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgjyx6HH_C9kdS2yNtHi75oSFOFd-G3HVDsq6vJKKVzNuRaeXtm7xO8eQcARI4psMJtypJXrXcG6B492wTkVqbiNpFcEsSyvPcT2NrjJCjv49--GCuEAhUJN8OqAAyrkTKnIqie5xyzTSxhscUZEgUajGL-DA0-HKJWgHKzRRAof7pXfOTy8MQVc-gT=s320" width="240" /></a></div><br /><br /></div><div>Have I told you I share a house with my 80-year-old mom? She moved to Topeka in 2018, so we could be roomies! I love having her here, and we have a deal: I cook, and she empties the dishwasher. LOL One of our favorite meals is soup, which I make no matter the season. <a href="https://www.asunflowerlife.com/2014/07/minestrone-to-sooth-soul.html" target="_blank">Minestrone</a> and <a href="https://www.asunflowerlife.com/2016/02/asian-chicken-noodle-soup.html" target="_blank">chicken-noodle</a> are my typical go-to recipes, but this one for Tomato Basil Soup may jump to the top of the list.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhqRw6Sz2grazCepRbpajcpBNXmZssMRsfwvytOTJIoHFd80cbvY7UE7ZJvZNp46a2vRb48dyADeoB1HMJsUYqFFcOUrL6XAaQIs97XDfO7qZcNd_HnQqU0e1m2fSiWc-N94Iy5XO-dyiUv-cpeB8Ov1KFysZfjU8HWGafQ24_maxZ_mqi6QEVBtZT6=s1445" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1445" data-original-width="1170" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhqRw6Sz2grazCepRbpajcpBNXmZssMRsfwvytOTJIoHFd80cbvY7UE7ZJvZNp46a2vRb48dyADeoB1HMJsUYqFFcOUrL6XAaQIs97XDfO7qZcNd_HnQqU0e1m2fSiWc-N94Iy5XO-dyiUv-cpeB8Ov1KFysZfjU8HWGafQ24_maxZ_mqi6QEVBtZT6=s320" width="259" /></a></div><br /></div><div><br /></div><div>I adapted this recipe from one I found in Autumn by Susan Branch, who I’ve mentioned as one of my favorite authors in a <a href="https://www.asunflowerlife.com/2020/11/covid-crumble.html" target="_blank">past blog post</a>. I was drawn to this soup because it is soooo easy! It’s the perfect recipe because, once you make it a couple of times, you’ll be able to do so again and again without looking at the recipe because it’s that easy to remember. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOiqQpeMGcwXDPTbtUtrPBam42G9ds43vRGXyAjtUK6InYwSlrOcnd_WOo4lgRtFkAUJeQROmeSRQR56Z1mtaBAx5slSciaZ22r6VZfGnrelFV0Fh0qb7RyDcXdgIdna7oh8LSTypbSKBHESuUoBCtec4R5VS1IcLrgDEIRBXKCFx7N1ffqiYxvFq3=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOiqQpeMGcwXDPTbtUtrPBam42G9ds43vRGXyAjtUK6InYwSlrOcnd_WOo4lgRtFkAUJeQROmeSRQR56Z1mtaBAx5slSciaZ22r6VZfGnrelFV0Fh0qb7RyDcXdgIdna7oh8LSTypbSKBHESuUoBCtec4R5VS1IcLrgDEIRBXKCFx7N1ffqiYxvFq3=s320" width="300" /></a></div><br /><br /></div><div>One important tip: Use the highest quality crushed tomatoes possible. I like the flavor of the Cento brand. While cheaper brands are available, you won’t regret spending a few extra cents since the tomatoes take center stage in this soup.</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/wY6ohv4.jpg","name":"Tomato Basil Soup","description":"This luscious soup, adapted from a recipe in Autumn by Susan Branch, is one of those perfect recipes because, once you make it a couple of times, you’ll be able to do so again and again without looking at the recipe. It's that easy...and delicious!","yield":"4","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["1 tablespoon olive oil","2 garlic cloves, minced","1 28-ounce can crushed tomatoes (I use Cento brand)","1/2 cup chicken broth","1 tablespoon butter","1 tablespoon lemon juice","2 tablespoons minced fresh basil","1/2 cup half and half","Salt and pepper, to taste"],"recipeInstructions":["Pour the olive oil into a saucepan over medium heat. Add the garlic and sauté for about 30 to 60 seconds, and then add the remaining ingredients except for the half and half. 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Just before serving, stir in the half and half, and then add salt and pepper, to taste."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4634142040419" data-ccmcardnum="5" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white; border: 1px dashed rgb(37, 198, 229);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>4</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="background: rgb(24, 225, 238); color: black;">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Tomato Basil Soup" draggable="false" src="https://i.imgur.com/wY6ohv4.jpg" title="Tomato Basil Soup" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Tomato Basil Soup</h3><div class="ccm-summary">This luscious soup, adapted from a recipe in Autumn by Susan Branch, is one of those perfect recipes because, once you make it a couple of times, you’ll be able to do so again and again without looking at the recipe. It's that easy...and delicious!</div></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 tablespoon olive oil</li><li>2 garlic cloves, minced</li><li>1 28-ounce can crushed tomatoes (I use Cento brand)</li><li>1/2 cup chicken broth</li><li>1 tablespoon butter</li><li>1 tablespoon lemon juice</li><li>2 tablespoons minced fresh basil</li><li>1/2 cup half and half</li><li>Salt and pepper, to taste</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Pour the olive oil into a saucepan over medium heat. Add the garlic and sauté for about 30 to 60 seconds, and then add the remaining ingredients except for the half and half. Bring to simmer and cook for 10 to 15 minutes. Just before serving, stir in the half and half, and then add salt and pepper, to taste.</li></ol></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><link href="https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/styles.css?v=1634142299234" rel="stylesheet"></link><script class="ccm-card-script">var ccmPrintWin = null;function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML + "<link rel='stylesheet' href='https://common.recipesgenerator.com/print.css'>"; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () {for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1634142299234" type="text/javascript"></script><script class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1634142299234" type="text/javascript"></script><!--END The Recipe Box-->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-42299045441845478712021-10-05T09:59:00.000-05:002021-10-05T09:59:24.614-05:00Homemade Hazelnut Latte<p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwghVb6RAJD9V2AO7aw0RaOo-MgDLphnPZ6zUl24wK3iT-_k2XR5jJWevCCKSGPy_agSS5gk4b8_WIUbKDHlfxpP-2lUANGKcT867_CLRsvAgxTEofwy_WvsnxvHlonMgzKs3TFZT3f4/s2048/IMG_8115.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwghVb6RAJD9V2AO7aw0RaOo-MgDLphnPZ6zUl24wK3iT-_k2XR5jJWevCCKSGPy_agSS5gk4b8_WIUbKDHlfxpP-2lUANGKcT867_CLRsvAgxTEofwy_WvsnxvHlonMgzKs3TFZT3f4/w300-h400/IMG_8115.jpeg" width="300" /></a></span></div><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><br /></span><p></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">I'm obsessed with this homemade hazelnut latte that's also healthier than the one from a coffee shop. I started making it last year and enjoyed it almost every day until the weather got too warm. Now that autumn has arrived, it's time to add it back to my morning routine. </span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">No chemical flavors from hazelnut syrup. </span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">Not too sweet.</span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">Perfect!</span></p><p><span style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;"><b><span style="color: #ffa400; font-size: medium;">Homemade Hazelnut Latte How-to: </span></b></span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">Pour 6 ounces of boiling water into a mug. (I get it straight from my Keurig)</span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">Stir in 1 tablespoon instant espresso (I use Cafe Bustelo)</span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">Stir in 1 tablespoon Nutella</span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">Pour 1/2 cup unsweetened plain almond milk or milk of choice into a measuring cup and microwave for 90 seconds.</span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">Whisk hot milk until frothy.</span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">Pour milk into espresso-Nutella mixture. </span></p><p><span style="color: #262626; font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">Enjoy!</span></p><p><br /></p><div><br /></div>Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com4tag:blogger.com,1999:blog-2672457197598168162.post-60650397311071298272021-09-23T12:38:00.007-05:002021-09-23T12:38:40.501-05:00Old-Fashioned Applesauce Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvMr06Fm1pH60eS4C3bKn_QrXlXJbJQsn6mBIV3xVK2w6wdbH64GsunHjwnD1o14z9Lz8Z-467Nxa03kzi_YlTWY1uEkEOCs35eyh46vdO1KKwa3QeoLJo3I-FBh3Jf3MO8-FkKiG0SU/s2048/IMG_6141+%25281%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvMr06Fm1pH60eS4C3bKn_QrXlXJbJQsn6mBIV3xVK2w6wdbH64GsunHjwnD1o14z9Lz8Z-467Nxa03kzi_YlTWY1uEkEOCs35eyh46vdO1KKwa3QeoLJo3I-FBh3Jf3MO8-FkKiG0SU/w400-h300/IMG_6141+%25281%2529.jpeg" width="400" /></a></div><p></p><p>While everyone seems to be in a pumpkin frenzy, the early days of autumn are always apple season to me. This is the time when they are picked from the trees, all crisp, sweet and juicy. It’s also when I like to bake all things apple flavored. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VMGuxxuSPTyH_oQB_RkDa07aZyBKGgRXRzbt9Gl1lVR_L0TwZPrRmLcJWAk-yHkqr8a8miqxGlxKlmV846xJ3gl8E7uW6tINM6F9UOsa2DzBCPm-_8nFy0lSY4-tFg5cn-hTCSxC3Ns/s2048/IMG_6077.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VMGuxxuSPTyH_oQB_RkDa07aZyBKGgRXRzbt9Gl1lVR_L0TwZPrRmLcJWAk-yHkqr8a8miqxGlxKlmV846xJ3gl8E7uW6tINM6F9UOsa2DzBCPm-_8nFy0lSY4-tFg5cn-hTCSxC3Ns/s320/IMG_6077.jpeg" width="320" /></a></div><p><br /></p><p>Recently I turned to the collection of cookbooks I keep on my kitchen counter in search of a new recipe to try. These books are deemed most important to me versus those stored in the large bookcase in my living room. </p><p></p><br /><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNED1kqgfmr2oSde0Og6V57P-P5E5kce2dg4-eK2S5lQth9mBNy9JRaYdGecSA5HRdD-ovsph_VCAJWmFuVtKODNqFSLkH3IzcztHqhcDN0_OQrF-rBWPfF200vyENwdyIkVGbcGObj0/s2048/IMG_6101.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNED1kqgfmr2oSde0Og6V57P-P5E5kce2dg4-eK2S5lQth9mBNy9JRaYdGecSA5HRdD-ovsph_VCAJWmFuVtKODNqFSLkH3IzcztHqhcDN0_OQrF-rBWPfF200vyENwdyIkVGbcGObj0/s320/IMG_6101.jpeg" width="240" /></a></div><p><br /></p><p>My eyes landed on <i><b>Betty Crocker's Picture Cookbook</b></i>. It reminded me how life-impacting events happen on ordinary days. And while this particular moment I recalled from the past wasn’t monumental in the typical life-changing ways—awards, birthdays, accidents, love, death—it did lead me towards my love of food and joy of cooking. So much so, the memory of it is crystal clear. </p><p></p><p><br /></p><p><br /></p><p>I was in the eighth grade. Do you remember those days? For me, it was a time when I felt less than everyone else, except for my size, which was more than most and kept my confidence in the basement. I had friends, but I spent a lot of time at home reading and watching T.V. Now I realize I’m what Oprah Winfrey describes as an introvert who can act like an extrovert when necessary. In those days, I just felt not good enough. </p><p>On this particular day, I was bored. Somehow, I wound up reading through my mom’s copy of the Betty Crocker Picture Cookbook. I knew the basics of cooking and how to read a recipe, but this was the first time I remember falling in love with the pages of a book full of them and making a new-to-me recipe unsupervised. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeTItUaRTgHKjFQeCpw45EX8TvSh2XRqpIUDq-IlWoTbBhfDF5CAhEgWfp2d_ArfYDlabgDhPpH_AD0ZArsZWQv3xMBTsBwLIIkMhNg-HsyPwJ_zgaxP_chhge3EN31DGt9for-QheXc/s2048/IMG_6103.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeTItUaRTgHKjFQeCpw45EX8TvSh2XRqpIUDq-IlWoTbBhfDF5CAhEgWfp2d_ArfYDlabgDhPpH_AD0ZArsZWQv3xMBTsBwLIIkMhNg-HsyPwJ_zgaxP_chhge3EN31DGt9for-QheXc/s320/IMG_6103.jpeg" width="240" /></a></div>I made cream puffs. Today, thanks to watching the Great British Baking Show, I realize how difficult it can be to make pâte à choux. On that long-ago day, I followed the directions trusting the strange mixture created in a saucepan would come out right in the end. <p></p><p>It did! Each ball of dough puffed up just like the ones in the picture. I didn’t have the ingredients needed to make the filling, but a box of vanilla pudding in the cupboard did the trick. I dusted the top with confectioner’s sugar and served them for dessert that night. </p><p><br /></p><p>I will never forget the look on Dad’s face after he took his first bite—total pleasure. Since then, I’ve never feared making pâte à choux, though I honestly have only made it a few times. I prefer treats that are easier to make these days. </p><p>The cookbook is still published, updated since its first printing in the 1950s. Honestly, I don’t reach for it much anymore but during my recent time spent turning its pages, the Applesauce Cake recipe caught my eye—simple, homey, and full of autumn flavors. This cake makes a lovely afternoon snack, after-dinner dessert, or even a tasty companion to my morning coffee. (Yes, cake for breakfast!) I tweaked the recipe to fit the ingredients in my pantry—a sign of a good basic recipe. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFE8iw4tUSQcK-brGeR9PU9OzF2am_FPBQPqOGFS7vXGxHreLpHwy9TFV5r2vmkQhNX7JECxgJO7GQtHwTHyyxMwYecRgZ5tpsfbq21i3o58rX1hroWo8liXylpQ2ONs9S5iKpoPB7c8/s2048/IMG_6168.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFE8iw4tUSQcK-brGeR9PU9OzF2am_FPBQPqOGFS7vXGxHreLpHwy9TFV5r2vmkQhNX7JECxgJO7GQtHwTHyyxMwYecRgZ5tpsfbq21i3o58rX1hroWo8liXylpQ2ONs9S5iKpoPB7c8/w300-h400/IMG_6168.jpeg" width="300" /></a></div><br /><p><br /></p><p>Join me in celebrating all things apple with this Old-Fashioned Applesauce Cake recipe. And, if you’re curious, the cookbook is still available! Grab a copy and enjoy a step back in time. </p><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/tsu2Geh.jpg","name":"Old-fashioned Applesauce Cake","description":"This cake makes a lovely after-school snack, after-dinner dessert, or even a tasty companion to my morning coffee. (Yes, cake for breakfast!)","yield":"Makes a 9-inch cake","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["2 cups cake flour","1 teaspoon baking soda","1 teaspoon kosher salt","1 teaspoon cinnamon","1/4 teaspoon nutmeg","1/4 teaspoon cloves","1/3 cup oil (avocado, canola, or vegetable)","1 1/3 cup granulated sugar","1 large egg","1 cup unsweetened applesauce","1/3 cup water","1/3 cup walnuts, chopped","2/3 cup raisins","Confectioners’ sugar, for garnish"],"recipeInstructions":["Preheat the oven to 350 degrees F. Spray a 9-inch square cake pan with non-stick spray and set aside.","In a medium bowl, whisk together the cake flour, baking soda, salt, and spices. 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Sift confectioners’ sugar over the top for decoration, if desired."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4632416408536" data-ccmcardnum="1" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white; border: 1px dashed rgb(37, 198, 229);"><div class="ccm-image" style="border-bottom-color: rgb(24, 225, 238);"><img alt="Old-fashioned Applesauce Cake" draggable="false" src="https://i.imgur.com/tsu2Geh.jpg" title="Old-fashioned Applesauce Cake" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="background: rgb(24, 225, 238); color: black;">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Old-fashioned Applesauce Cake</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>Makes a 9-inch cake</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div></div><div class="ccm-summary">This cake makes a lovely after-school snack, after-dinner dessert, or even a tasty companion to my morning coffee. (Yes, cake for breakfast!)</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2 cups cake flour</li><li>1 teaspoon baking soda</li><li>1 teaspoon kosher salt</li><li>1 teaspoon cinnamon</li><li>1/4 teaspoon nutmeg</li><li>1/4 teaspoon cloves</li><li>1/3 cup oil (avocado, canola, or vegetable)</li><li>1 1/3 cup granulated sugar</li><li>1 large egg</li><li>1 cup unsweetened applesauce</li><li>1/3 cup water</li><li>1/3 cup walnuts, chopped</li><li>2/3 cup raisins</li><li>Confectioners’ sugar, for garnish</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350 degrees F. Spray a 9-inch square cake pan with non-stick spray and set aside.</li><li>In a medium bowl, whisk together the cake flour, baking soda, salt, and spices. Set aside.</li><li>In a large bowl, use a mixer to beat together the sugar and oil. Beat in the egg and then the applesauce. Mix in half the flour-spice mixture, then the water, and then the remaining flour mixture until smooth. Fold in the walnuts and raisins.</li><li>Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, or until a cake tester comes out clean. Set on a cooling rack in the pan for 5 minutes, and then remove the cake from the pan onto the rack to finish cooling. Sift confectioners’ sugar over the top for decoration, if desired.</li></ol></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='1'] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum='1'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='1'] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum='1'] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum='1'] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum='1'] .ccm-name{text-align:center!important;margin:40px 0 20px!important;text-transform:capitalize;}[data-ccmcardnum='1'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='1'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='1'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='1'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}</style><link href="https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/styles.css?v=1632418476455" rel="stylesheet"></link><script class="ccm-card-script">var ccmPrintWin = null;function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML + "<link rel='stylesheet' href='https://common.recipesgenerator.com/print.css'>"; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () {for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1632418476455" type="text/javascript"></script><script class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1632418476455" type="text/javascript"></script><!--END The Recipe Box-->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com2tag:blogger.com,1999:blog-2672457197598168162.post-91107743845805254712021-08-16T16:59:00.002-05:002021-08-27T13:34:54.462-05:00Coronation Chicken from the New Key West Food Critic Mystery<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivob1KScRj82Fi8BfvZPU1Sv_fVNSjIr4XxwVa_-hdJKyGKoV5WW_ibx00B1orvP4Csi8YghNkSJ3TK-wdqtMTtXmBbFARv3Lqy9aRpBGhdBIv4478Y1THXeauPEDLSN7ndRgd9_hKkg4/s2048/IMG_7829.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivob1KScRj82Fi8BfvZPU1Sv_fVNSjIr4XxwVa_-hdJKyGKoV5WW_ibx00B1orvP4Csi8YghNkSJ3TK-wdqtMTtXmBbFARv3Lqy9aRpBGhdBIv4478Y1THXeauPEDLSN7ndRgd9_hKkg4/w400-h300/IMG_7829.jpeg" width="400" /></a></div><p></p><p>What I love most when a cozy mystery series I follow comes out with a new edition is getting to return to a setting I enjoy and catching up with characters who feel like friends. That’s why I was a bit nervous when I learned <a href="https://lucyburdette.com/" target="_blank">Lucy Burdette </a>set her new Key West Food Critic Mystery in Scotland instead of the southern-most point of the United States. I enjoyed my visit to Key West a few years ago, and her books allowed me to make return trips without the airfare. I also visited Scotland many, many years ago and enjoyed my time there as well, so I was hopeful. Still, would her characters be as appealing adventuring through the northern United Kingdom as in southern Florida?</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFYDGZDQrdPxXLN2e5nv8U6iGbWv-MdkrbCJsoccW6aSmv9QdtuP7qYTqXX3G-l279eZlgUba9LTB8lkPSgxQJaGklcQ219WLu1fnMG63cYuQv6IIlXhbiZDES8yW5CINrum5ApnZ8NE/s2048/IMG_7840.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFYDGZDQrdPxXLN2e5nv8U6iGbWv-MdkrbCJsoccW6aSmv9QdtuP7qYTqXX3G-l279eZlgUba9LTB8lkPSgxQJaGklcQ219WLu1fnMG63cYuQv6IIlXhbiZDES8yW5CINrum5ApnZ8NE/w300-h400/IMG_7840.jpeg" width="300" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: medium;">I shouldn’t have worried. </span></p><p><span style="font-size: medium;"><b><i>A Scone of Contention</i></b> was an excellent read. Food critic Hayley Snow brings her love of food, quirky nature, new husband Nathan, her mother-in-law, and her beloved 80-year-old friend Miss Gloria along to Scotland. Oh, did I mention she and Nathan are on their honeymoon? Though it’s crowded for romance, it makes perfect sense with this group of characters.</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: large;"><span style="color: #cc0000;">“The truth is, this vacation can’t come soon enough. I don’t care how many kooky relatives are cramming themselves into our honeymoon or how bad the weather is, or how much golf you have to play. I need a change of scenery. And some time with my new husband.” </span>(Haley said the night before they departed.)</span></p><p>Hayley and her loved ones connect with Nathan’s sister Vera, her husband, and her co-workers. The plan is to explore some of Scotland’s iconic mystic places. These spots are said to be where the veil thins between Heaven and Earth. Some are also the setting for the series Outlander and Game of Thrones. (How Key West-like is that!) </p><p>At a dinner party, one of Vera’s friends claims someone tried to poison her. Then the group witnesses a tourist fall to his death. None of the friends admit to knowing the dead man, but Hayley thinks they’re not telling the whole truth. Soon she’s on the hunt for a killer before he (or she) strikes again. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9fkGYDZ-lOhT33YdkAtlzx3U3OcvtPD0h7KA21xO96kqeuznHtLnVp0dFgV_9nlWA2OsN7wPVcm_4qhuCohG0Xi8vfmZXX1nbIgo3fehlo3xsCsV68VDYFviyu5jdCmkgGw5OKBBGsw/s2048/IMG_7841.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9fkGYDZ-lOhT33YdkAtlzx3U3OcvtPD0h7KA21xO96kqeuznHtLnVp0dFgV_9nlWA2OsN7wPVcm_4qhuCohG0Xi8vfmZXX1nbIgo3fehlo3xsCsV68VDYFviyu5jdCmkgGw5OKBBGsw/s320/IMG_7841.jpeg" width="240" /></a></div><br /><p><br /></p><p>Of course, with Hayley being a tried and true foodie, lots of delicious meals and recipes are featured in the book. At first, I wanted to make one of the scone recipes, but the outside temperature near 100 degrees discouraged me from turning on the oven. Instead, I made the recipe for Coronation Chicken. </p><p><br /></p><p></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrij4F_kYx5CsFFXJ8qFJHI7mPKRNqKlSbc8KSg0no5azg8Ycocdegc-n5YCIL3DcimXE8EPImW3HJ8Qlx6RLByKAZ9oRUk2JQCxlZC8ut2ZpQzbWW4CB3bRny1RdUHzIpoIEdAOwDoqs/w300-h400/IMG_7842.jpeg" width="300" /></div>Being a dedicated anglophile, I’d heard of this recipe before. Le Cordon Bleu cooking school founder Rosemary Hume created the dish in 1953 to serve at a banquet celebrating the coronation of Queen Elizabeth II. Since the UK was still dealing with post-WWII rationing at that time, this salad features easy-to-get ingredients with an exotic touch of curry. Most recipes for this dish call for mango chutney and diced dried apricots. Burdette switches it up by using apricot jam and diced fresh mango, which to me made it seem more Key West friendly. Also, I’m more likely to have apricot jam in the pantry and mango in my freezer. (The frozen mango worked perfectly. Just let it thaw first.) <p></p><p>Like the book, the recipe didn’t disappoint either. It made a refreshing chicken salad with an exotic taste from the curry powder, a slight sweetness from the fruit and jam, and some crunch from the almonds. I enjoyed it on its own with crackers on the side and as a sandwich made with hearty multi-grain bread. (In the book's recipe, Burdette serves it on baked potatoes.) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tpjfxUL7LyCW-wQwE2NsZeQ2A9TULeXbnJw5kKJYBFJN-4wQGKB4lGyCwS-FRPTnqHn7UmZghKg3IjyyE4tigfG150ELqaMA3PHuv9DZ-dY18lpymZqhk537JsMKObtqnyic2TKd5z8/s2048/IMG_7815.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tpjfxUL7LyCW-wQwE2NsZeQ2A9TULeXbnJw5kKJYBFJN-4wQGKB4lGyCwS-FRPTnqHn7UmZghKg3IjyyE4tigfG150ELqaMA3PHuv9DZ-dY18lpymZqhk537JsMKObtqnyic2TKd5z8/w400-h300/IMG_7815.jpeg" width="400" /></a></div><p>If you love cozy mysteries, especially ones filled with tasty food, then I highly recommend you jump into this series. I’m already anticipating the next edition! </p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/FiNFv7O.jpg","name":"Coronation Chicken","description":"This recipe is adapted from one in the book A Scone of Contention by Lucy Burdette. The dish was originally served at a banquet for the coronation of Queen Elizabeth II in 1953. This version has a Key West twist with the use of fresh mango.","yield":"6 to 8","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["1 tablespoon unsalted butter","1 to 2 teaspoons curry powder (I used McCormick)","1/2 cup diced red onion","1 tablespoon tomato paste","1/4 cup chicken broth","1/3 cup water","1 teaspoon lemon juice","2 tablespoons apricot jam","1/4 cup heavy whipping cream","1/2 cup mayonnaise","3 cups shredded cooked chicken (I used 2 poached boneless-skinless chicken breasts)","Diced fresh mango","Slivered almonds","Salt, to taste"],"recipeInstructions":["In a non-stick skillet, melt the butter over medium heat. Stir in the curry powder and onion and cook until the onion starts to soften. Add the tomato paste, chicken broth, water, and lemon juice. Allow the mixture to simmer until it has thickened and reduced by about half. Stir in the apricot jam and then set aside to cool.","In a large bowl, whip the cream until stiff. Whisk in the mayonnaise and the cooled curry mixture. Fold in the chicken and however much mango and almonds you desire. Season with salt, if necessary.","Keep in the refrigerator until ready to serve. It tastes great on top of a green salad, served with crackers, or as a sandwich."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" data-ccmcardid="4629150974724" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: rgb(255, 255, 255); border: 1px dashed rgb(37, 198, 229);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>6 to 8</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="color: rgb(0, 0, 0); background: rgb(24, 225, 238);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img src="https://i.imgur.com/FiNFv7O.jpg" draggable="false" alt="Coronation Chicken" title="Coronation Chicken"></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Coronation Chicken</h3><div class="ccm-summary">This recipe is adapted from one in the book A Scone of Contention by Lucy Burdette. The dish was originally served at a banquet for the coronation of Queen Elizabeth II in 1953. This version has a Key West twist with the use of fresh mango.</div></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 tablespoon unsalted butter</li><li>1 to 2 teaspoons curry powder (I used McCormick)</li><li>1/2 cup diced red onion</li><li>1 tablespoon tomato paste</li><li>1/4 cup chicken broth</li><li>1/3 cup water</li><li>1 teaspoon lemon juice</li><li>2 tablespoons apricot jam</li><li>1/4 cup heavy whipping cream</li><li>1/2 cup mayonnaise</li><li>3 cups shredded cooked chicken (I used 2 poached boneless-skinless chicken breasts)</li><li>Diced fresh mango</li><li>Slivered almonds</li><li>Salt, to taste</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>In a non-stick skillet, melt the butter over medium heat. Stir in the curry powder and onion and cook until the onion starts to soften. Add the tomato paste, chicken broth, water, and lemon juice. Allow the mixture to simmer until it has thickened and reduced by about half. Stir in the apricot jam and then set aside to cool.</li><li>In a large bowl, whip the cream until stiff. Whisk in the mayonnaise and the cooled curry mixture. Fold in the chicken and however much mango and almonds you desire. Season with salt, if necessary.</li><li>Keep in the refrigerator until ready to serve. It tastes great on top of a green salad, served with crackers, or as a sandwich.</li></ol></div></div></div></div><style class='ccm-card-styles'>.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><link rel='stylesheet' href='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/styles.css?v=1629151125496' /><script class='ccm-card-script'>var ccmPrintWin = null;function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML + "<link rel='stylesheet' href='https://common.recipesgenerator.com/print.css'>"; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () {for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class='ccm-card-e-script' src='https://common.recipesgenerator.com/code.js?v=1629151125496' type='text/javascript'></script><script class='ccm-card-u-script' src='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1629151125496' type='text/javascript'></script><!-- END The Recipe Box -->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com2tag:blogger.com,1999:blog-2672457197598168162.post-47264113891739742982021-08-12T11:59:00.007-05:002021-08-12T11:59:54.627-05:00S'mores Bars<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC6Q5yXsRi5IMYkPGmA1ymUEVpnHIanV6iKljF6bC3w6EA6c-J1BHD4Gt7dF_6fvxveOx6PGV8t1-8Ac2JS49SaE1Jn8jjYqzVok6VxR3qvHDssALmSokV4QdklatSGij5kHwNHN4DCk/s2048/IMG_7775.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC6Q5yXsRi5IMYkPGmA1ymUEVpnHIanV6iKljF6bC3w6EA6c-J1BHD4Gt7dF_6fvxveOx6PGV8t1-8Ac2JS49SaE1Jn8jjYqzVok6VxR3qvHDssALmSokV4QdklatSGij5kHwNHN4DCk/w400-h300/IMG_7775.jpeg" width="400" /></a></div><br /><p></p><p>I was so busy earlier this week that I missed National S’mores Day on August 10th. Well, better late than never, right? With the extreme heat and humidity we’re dealing with right now, sitting by a fire to toast marshmallows doesn’t sound appealing. Last year, I came across this recipe for S’mores Bars in an issue of Cook’s Country magazine. It looked delicious and seemed easy to make, so I tore it out and added it to my “recipes to try” pile—then promptly forgot about it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmb5KODKsljEqIFWyUK3zMUdt9TNkfzKnhI4F4WGEHPDuhgEtQTkEL24UIt7YBgaMIXaZV5v5quQeBOTJx5M0jylsgUf0Mpozp1Th-wYkn5noKMfyrmxby4cEIFZ9JzTh4tazmucRO0M/s2048/IMG_7762.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1534" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmb5KODKsljEqIFWyUK3zMUdt9TNkfzKnhI4F4WGEHPDuhgEtQTkEL24UIt7YBgaMIXaZV5v5quQeBOTJx5M0jylsgUf0Mpozp1Th-wYkn5noKMfyrmxby4cEIFZ9JzTh4tazmucRO0M/w400-h300/IMG_7762.jpeg" width="400" /></a></div><br /><p>A few weeks ago, cookbook author David Lebovitz inspired me with his <a href="https://www.davidlebovitz.com/easy-butterscotch-bars-bar-recipe-chips-lowfat/" target="_blank">blog post</a> about going through folders filled with recipes he’d saved to try at a future date and never did. Thank goodness it compelled me to go through my stack because I discovered the S’mores Bars recipe again and was motivated to give it a go.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM71Hy1ngL9XX-RvZayX8kR9KDsKDHYyQXb0yEaRyUDcdpleQt7rZA8LhCk2J6bSicNk3_xS4n7kCz5soBWTP3v9NMa3_SU584q3RU_fcDInoBiSUMCe5MmeS_lJt36M-kgTeKi3uu1fY/s2048/IMG_7741.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM71Hy1ngL9XX-RvZayX8kR9KDsKDHYyQXb0yEaRyUDcdpleQt7rZA8LhCk2J6bSicNk3_xS4n7kCz5soBWTP3v9NMa3_SU584q3RU_fcDInoBiSUMCe5MmeS_lJt36M-kgTeKi3uu1fY/w400-h300/IMG_7741.jpeg" width="400" /></a></div><br /><p>They were delicious. This recipe creates everything you want in a s’more without the flames. These bars have marshmallow cream to make them even gooier. The only downside was the crust seemed to be a bit thick, so next time I’ll cut back on how much I use. The upside is the bars tasted just as good the next day. And the next. This storage-ability makes them perfect for a make-ahead dessert, say for an upcoming Labor Day gathering or a football tailgate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRROqpTQnVwywdHhNu5WypU6JBmVaxRAr9KVxY112CmRF8I5R58sQHKwOw2flP-PY3dFlD7HHsepOzNDdN9Zj4qWHI8pvxkVrbrKCYVmlEHE5F2FQ97HYE15b8iFkMrRVzX9NXiRuQe4/s2048/IMG_7768.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRROqpTQnVwywdHhNu5WypU6JBmVaxRAr9KVxY112CmRF8I5R58sQHKwOw2flP-PY3dFlD7HHsepOzNDdN9Zj4qWHI8pvxkVrbrKCYVmlEHE5F2FQ97HYE15b8iFkMrRVzX9NXiRuQe4/w400-h300/IMG_7768.jpeg" width="400" /></a></div><br /><p>Happy National S’mores Day...better late than never!</p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/Gv9nHfs.jpg","name":"S’mores Bars","description":"No campfire required! This tasty treat, adapted from one found in the June/July 2020 issue of Cook’s Country magazine, gives the dessert a summertime feel no matter what the calendar says.","yield":"Makes 16 bars","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["7 whole graham cracker sheets, broken into pieces","1/2 cup all-purpose flour","1/4 cup packed light brown sugar","3/4 teaspoon kosher salt","1 stick (8 tablespoons) chilled unsalted butter, cut into 1/2-inch pieces","6 (1.55-ounce) Hershey’s Milk Chocolate bars","1 (7-ounce) container of marshmallow crème (Fluff)","1 1/2 cups mini marshmallows"],"recipeInstructions":["Preheat the oven to 425 degrees F. Line an 8-inch square baking pan with foil, smoothing it into the sides and corners, and leaving some hanging over the edge of the pan. Spray generously with non-stick cooking spray and set aside.","In a food processor, finely grind up the graham cracker pieces. Add the flour, brown sugar, and salt and pulse until combined. Add the chilled butter pieces and pulse until the mixture looks like damp sand. (20 to 25 pulses) Pour the crumb mixture into the prepared baking pan and press into a firm, even layer across the bottom. Bake for 10 to 13 minutes, or until the crust is brown around the edges. Cool completely before proceeding with the rest of the recipe.","Once the crust is cool, cover it with 5 of the chocolate bars. You will need to break them into pieces to fit into an even layer, with some leftover. Chop the remaining chocolate into small pieces and set them aside.","Using an offset spatula sprayed with non-stick spray, spread the marshmallow cream over the top of the chocolate. Sprinkle the mini marshmallows evenly over the top. Bake for 10 to 15 minutes, or until the marshmallows are golden brown.","Remove the pan from the oven onto a cooling rack, and then sprinkle the chopped chocolate over the top. Allow the bars to cool for at least 4 hours before cutting.","To serve, lift the bars out of the pan with the foil and set onto a cutting board. Carefully peel back the fool from the marshmallows, using a knife if needed. Spray your knife with non-stick spray, and then cut the bars into 16 pieces. Keep leftovers in an air-tight container for up to 2 days."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" data-ccmcardid="4628785161755" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: rgb(255, 255, 255); border: 1px dashed rgb(37, 198, 229);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>Makes 16 bars</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="color: rgb(0, 0, 0); background: rgb(24, 225, 238);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img src="https://i.imgur.com/Gv9nHfs.jpg" draggable="false" alt="S’mores Bars" title="S’mores Bars"></div><div class="ccm-info-wrapper"><h3 class="ccm-name">S’mores Bars</h3><div class="ccm-summary">No campfire required! This tasty treat, adapted from one found in the June/July 2020 issue of Cook’s Country magazine, gives the dessert a summertime feel no matter what the calendar says.</div></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>7 whole graham cracker sheets, broken into pieces</li><li>1/2 cup all-purpose flour</li><li>1/4 cup packed light brown sugar</li><li>3/4 teaspoon kosher salt</li><li>1 stick (8 tablespoons) chilled unsalted butter, cut into 1/2-inch pieces</li><li>6 (1.55-ounce) Hershey’s Milk Chocolate bars</li><li>1 (7-ounce) container of marshmallow crème (Fluff)</li><li>1 1/2 cups mini marshmallows</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 425 degrees F. Line an 8-inch square baking pan with foil, smoothing it into the sides and corners, and leaving some hanging over the edge of the pan. Spray generously with non-stick cooking spray and set aside.</li><li>In a food processor, finely grind up the graham cracker pieces. Add the flour, brown sugar, and salt and pulse until combined. Add the chilled butter pieces and pulse until the mixture looks like damp sand. (20 to 25 pulses) Pour the crumb mixture into the prepared baking pan and press into a firm, even layer across the bottom. Bake for 10 to 13 minutes, or until the crust is brown around the edges. Cool completely before proceeding with the rest of the recipe.</li><li>Once the crust is cool, cover it with 5 of the chocolate bars. You will need to break them into pieces to fit into an even layer, with some leftover. Chop the remaining chocolate into small pieces and set them aside.</li><li>Using an offset spatula sprayed with non-stick spray, spread the marshmallow cream over the top of the chocolate. Sprinkle the mini marshmallows evenly over the top. Bake for 10 to 15 minutes, or until the marshmallows are golden brown.</li><li>Remove the pan from the oven onto a cooling rack, and then sprinkle the chopped chocolate over the top. Allow the bars to cool for at least 4 hours before cutting.</li><li>To serve, lift the bars out of the pan with the foil and set onto a cutting board. Carefully peel back the fool from the marshmallows, using a knife if needed. Spray your knife with non-stick spray, and then cut the bars into 16 pieces. Keep leftovers in an air-tight container for up to 2 days.</li></ol></div></div></div></div><style class='ccm-card-styles'>.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><link rel='stylesheet' href='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/styles.css?v=1628787462296' /><script class='ccm-card-script'>var ccmPrintWin = null;function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML + "<link rel='stylesheet' href='https://common.recipesgenerator.com/print.css'>"; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () {for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class='ccm-card-e-script' src='https://common.recipesgenerator.com/code.js?v=1628787462296' type='text/javascript'></script><script class='ccm-card-u-script' src='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1628787462296' type='text/javascript'></script><!-- END The Recipe Box -->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com2tag:blogger.com,1999:blog-2672457197598168162.post-70330919116389188012021-07-29T11:39:00.000-05:002021-07-29T11:39:08.772-05:00Jams and Jellies Two Ways<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cx1mbOXGE1eTdS9fzN6zx8fTRfkxbUh1CAI_YZdu1l7Srft7r2xQ4n4HHXx_zvnxcUy1uwneH-aozVMyBnhb88Rsyrm5zqoDAYyxSMrqx3P7l92N2onYuGeTKb4hx7jJD8Nfp1OvQm4/s2048/Jelly+and+Jam+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cx1mbOXGE1eTdS9fzN6zx8fTRfkxbUh1CAI_YZdu1l7Srft7r2xQ4n4HHXx_zvnxcUy1uwneH-aozVMyBnhb88Rsyrm5zqoDAYyxSMrqx3P7l92N2onYuGeTKb4hx7jJD8Nfp1OvQm4/w400-h300/Jelly+and+Jam+1.jpeg" width="400" /></a></div><br /><div><br /></div><div>One of the best ways to preserve this summer’s fruit bounty is to fill the pantry with jars of colorful jams and jellies to enjoy year-round. A few years ago, I explored methods for making jam and jelly while researching for an article I was writing. The results were two processes that both produced excellent results.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TBm7aEubzOdc5OBU2y0Ks9rB3fqQoeooc1bs9LzXnLBrx2bt6Bv92EYic4fj0ppMuJlPF0kAPAQYk6wIYvfQFlf8E5TqjAQpJVB8yjnMMf9VP5Tm_Vt3Pjpf86ibpCV-FL3cSaOJ40Q/s2048/Jelly+and+Jam+5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TBm7aEubzOdc5OBU2y0Ks9rB3fqQoeooc1bs9LzXnLBrx2bt6Bv92EYic4fj0ppMuJlPF0kAPAQYk6wIYvfQFlf8E5TqjAQpJVB8yjnMMf9VP5Tm_Vt3Pjpf86ibpCV-FL3cSaOJ40Q/w400-h300/Jelly+and+Jam+5.jpeg" width="400" /></a></div><br /><div>The first was a method popular in Europe. Unlike the traditional jam-making process, where the filled jars are boiled in water to seal, this technique has you fill the jars with the hot jam and then turn them upside down. Once they’ve cooled, they’re sealed. Also, the recipe calls for equal amounts of sugar and fruit by weight. Sugar, like salt and acid, is a preservative.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcdCh4WMnnK1ZhKuvFGPonkfaXZMWwZyWVIzf4Ldgh7luIWRBLA6ERPKURgRpmg5G4WvjdFQI8bDA6a8ww1X_BBqIOg5WwJFl5mE2CGIxFu7V7CNUokZ8udup59Zv8uXHgGFBkLIc_ZM/s2048/Jelly+and+Jam+6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcdCh4WMnnK1ZhKuvFGPonkfaXZMWwZyWVIzf4Ldgh7luIWRBLA6ERPKURgRpmg5G4WvjdFQI8bDA6a8ww1X_BBqIOg5WwJFl5mE2CGIxFu7V7CNUokZ8udup59Zv8uXHgGFBkLIc_ZM/w400-h300/Jelly+and+Jam+6.jpeg" width="400" /></a></div><br /><div>The second is the more traditional method. I used it to make grape jelly with my mom. The trick with jelly is to strain the juice, so the final product is clear. Plus, unlike the jam recipe, we used pectin to help make sure the jelly became firm. With pectin, it is important to not over-cook the mixture, or it will be set like rubber.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkkNFhD8yvY7xHisGSOzFrdFb3GzzFKIg-lDAzoK7CI5y5tqylgFLPYvtKhyphenhypheneIVTEC9JSzkvwR83Sp-QqeYy2OzsFqVgtzGfNWO72HFPbwmalggsFlVv8dZuhuIU8gfkPQl8fVzKN3gQ/s2048/Jelly+and+Jam+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkkNFhD8yvY7xHisGSOzFrdFb3GzzFKIg-lDAzoK7CI5y5tqylgFLPYvtKhyphenhypheneIVTEC9JSzkvwR83Sp-QqeYy2OzsFqVgtzGfNWO72HFPbwmalggsFlVv8dZuhuIU8gfkPQl8fVzKN3gQ/w400-h300/Jelly+and+Jam+2.jpeg" width="400" /></a></div><br /><div>If jam and jelly making is on your summer schedule, check out these two recipes. They will work with whatever fruit you want to preserve.</div><div><br /></div>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/grCHV03.jpg","name":"European Style Strawberry Jam","description":"The recipe is for one pound of fruit. If you have more, just adjust the recipe by weight. For example, I had 1 pound, 13 ounces of strawberries, so I used the same amount of sugar and 2 1/2 tablespoons of lemon juice.","yield":"8 (4-ounce) jars","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["1 pound of stemmed and cleaned fresh strawberries, (or frozen strawberries, thawed with the juice)","1 pound sugar","1 1/2 tablespoons lemon juice","1/2 cup water, if necessary","8 4-ounce jars, with lids and screw bands"],"recipeInstructions":["First, start by sterilizing the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw bands by hand. In a large pot or canner, place the jars without lids on a rack so they do not touch the bottom. If you don’t have a rack, place the rings on the bottom and set the jars on top. Fill with water to 2 inches above the jars. Cover and heat to boiling, and then boil for 10 minutes. After that time, turn the heat to low and keep the jars in the water until needed.","Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the boiling pot over the top to cover. This will soften the rubber to help the lids seal. Also, place a small plate into the freezer to use to test the jam later.","In a large pot, place the berries, sugar, and lemon juice. (If using frozen berries, do not use the water since the juice that comes out of the berries when they thaw will be enough.) Stir together and using a potato masher, mash the berries to help them break down and release their juice. Add water, if necessary.","Bring the berries to a boil, stirring constantly. Keep stirring and boil for 20 minutes. Take the plate out of the freezer and drop a small amount of the jam on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, keep boiling and test every 5 minutes until ready, up to 30 minutes.","When ready, turn off the heat and skim any foam off the top. Take a jar out of the water and drain. Ladle in the hot jam (a funnel helps) until it is almost full, about 1/8 inch from the top. Wipe the rim of the jar with a damp towel to clean off any drips, and then take a flat lid from the warm water and place on top. Screw on a ring and then flip the jar upside down and sit it on a rack to cool.","Continue until all of the jars are filled and upside down. Allow the jam to cool completely before turning right-side-up. To check the seal, press on the lid. If it springs back, the jar is not sealed. The jam is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.","Note: You can process the jars the traditional way. Just place the jars into a canner or large pot with a rack, making sure the water covers the jars by at least 2 inches. Put the lid on top and bring it to a boil. Boil for 10 minutes, and then remove the jars and sit to cool."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" data-ccmcardid="4627576244024" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: rgb(255, 255, 255); border: 1px dashed rgb(37, 198, 229);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>8 (4-ounce) jars</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="color: rgb(0, 0, 0); background: rgb(24, 225, 238);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img src="https://i.imgur.com/grCHV03.jpg" draggable="false" alt="European Style Strawberry Jam" title="European Style Strawberry Jam"></div><div class="ccm-info-wrapper"><h3 class="ccm-name">European Style Strawberry Jam</h3><div class="ccm-summary">The recipe is for one pound of fruit. If you have more, just adjust the recipe by weight. For example, I had 1 pound, 13 ounces of strawberries, so I used the same amount of sugar and 2 1/2 tablespoons of lemon juice.</div></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 pound of stemmed and cleaned fresh strawberries, (or frozen strawberries, thawed with the juice)</li><li>1 pound sugar</li><li>1 1/2 tablespoons lemon juice</li><li>1/2 cup water, if necessary</li><li>8 4-ounce jars, with lids and screw bands</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>First, start by sterilizing the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw bands by hand. In a large pot or canner, place the jars without lids on a rack so they do not touch the bottom. If you don’t have a rack, place the rings on the bottom and set the jars on top. Fill with water to 2 inches above the jars. Cover and heat to boiling, and then boil for 10 minutes. After that time, turn the heat to low and keep the jars in the water until needed.</li><li>Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the boiling pot over the top to cover. This will soften the rubber to help the lids seal. Also, place a small plate into the freezer to use to test the jam later.</li><li>In a large pot, place the berries, sugar, and lemon juice. (If using frozen berries, do not use the water since the juice that comes out of the berries when they thaw will be enough.) Stir together and using a potato masher, mash the berries to help them break down and release their juice. Add water, if necessary.</li><li>Bring the berries to a boil, stirring constantly. Keep stirring and boil for 20 minutes. Take the plate out of the freezer and drop a small amount of the jam on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, keep boiling and test every 5 minutes until ready, up to 30 minutes.</li><li>When ready, turn off the heat and skim any foam off the top. Take a jar out of the water and drain. Ladle in the hot jam (a funnel helps) until it is almost full, about 1/8 inch from the top. Wipe the rim of the jar with a damp towel to clean off any drips, and then take a flat lid from the warm water and place on top. Screw on a ring and then flip the jar upside down and sit it on a rack to cool.</li><li>Continue until all of the jars are filled and upside down. Allow the jam to cool completely before turning right-side-up. To check the seal, press on the lid. If it springs back, the jar is not sealed. The jam is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.</li><li>Note: You can process the jars the traditional way. Just place the jars into a canner or large pot with a rack, making sure the water covers the jars by at least 2 inches. Put the lid on top and bring it to a boil. Boil for 10 minutes, and then remove the jars and sit to cool.</li></ol></div></div></div></div><style class='ccm-card-styles'>.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><link rel='stylesheet' href='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/styles.css?v=1627576449242' /><script class='ccm-card-script'>var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.ccm-stars-frame{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? 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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/hhvskDB.jpg","name":"Mom’s Grape Jelly","description":"If you don’t have the grapes, this recipe works with bottled pure grape juice. Mom suggests Welch’s.","yield":"8 8-ounce jars","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["3 1/2 pounds Concord grapes, stems removed","1 1/2 cups water","1 box Sure Jell pectin","1/2 teaspoon butter","7 cups sugar","8 8-ounce jars, with lids and screw bands"],"recipeInstructions":["First, prepare the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw band rings by hand.","Place the grapes into a large pot and crush with a potato masher. Add the water and bring the pot to a boil. Cover and simmer for 10 minutes.","Over a large bowl, ladle the grapes and juice through a fine-mesh strainer, a few ladles full at a time, pressing with the back of the spoon to squeeze the juice from the pulp. Discard the pulp.","Over another bowl, secure three layers of damp cheesecloth or a piece of muslin over the top with a rubber band or string. (Mom uses muslin.) Slowly ladle the grape juice onto the cheesecloth so the juice slowly drains through into the bowl. Use a spoon to scrape aside the accumulated fine pulp on the cloth to help the juice flow through.","Fill a canner halfway full of water and sit on the stove. Turn the heat to high and bring it to a boil. Turn the heat down to a simmer and place the jars inside to warm so the warm jelly mixture will not cause them to break. Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the canner over the top to cover. This will soften the rubber to help the lids seal. Place a small plate into the freezer to use to test the jelly later.","In a separate bowl, measure the exact amount of sugar. Set aside until needed.","Measure 5 cups of the grape juice into a large pot and add the box of pectin. Add the butter to keep the juice from foaming. On high heat, bring the juice to a boil, stirring constantly.","When the juice comes to a boil, quickly add the sugar and stir to dissolve. Bring the mixture back to a boil. Take the plate out of the freezer and drop a small amount of the jelly mixture on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, only boil for one additional minute and then turn off the heat.","Remove the jars from the warm water and turn up the heat to bring the canner back to a boil. Quickly ladle the hot jelly mixture into the jars, filling to within 1/8-inch from the top. Wipe the rims with a damp cloth to remove any drips, and then place a warmed flat lid on top. Screw on the bands.","Gently place the jars into the canner. Make sure the water covers the jars by at least 1 to 2 inches. If not, add more boiling water to the canner. Cover, bring the canner back to a boil, and process for 5 minutes.","Remove the jars from the canner and place them on a towel to cool completely. You will hear the lids start to pop almost immediately as they seal. To check the seal on the cooled jars, press on the lid. If it springs back, the jar is not sealed. The jelly is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" data-ccmcardid="4627576498022" data-ccme="bGluZGFhZGl0Y2hAZ21haWwuY29t" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: rgb(255, 255, 255); border: 1px dashed rgb(37, 198, 229);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>8 8-ounce jars</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="color: rgb(0, 0, 0); background: rgb(24, 225, 238);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img src="https://i.imgur.com/hhvskDB.jpg" draggable="false" alt="Mom’s Grape Jelly" title="Mom’s Grape Jelly"></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Mom’s Grape Jelly</h3><div class="ccm-summary">If you don’t have the grapes, this recipe works with bottled pure grape juice. Mom suggests Welch’s.</div></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>3 1/2 pounds Concord grapes, stems removed</li><li>1 1/2 cups water</li><li>1 box Sure Jell pectin</li><li>1/2 teaspoon butter</li><li>7 cups sugar</li><li>8 8-ounce jars, with lids and screw bands</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>First, prepare the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw band rings by hand.</li><li>Place the grapes into a large pot and crush with a potato masher. Add the water and bring the pot to a boil. Cover and simmer for 10 minutes.</li><li>Over a large bowl, ladle the grapes and juice through a fine-mesh strainer, a few ladles full at a time, pressing with the back of the spoon to squeeze the juice from the pulp. Discard the pulp.</li><li>Over another bowl, secure three layers of damp cheesecloth or a piece of muslin over the top with a rubber band or string. (Mom uses muslin.) Slowly ladle the grape juice onto the cheesecloth so the juice slowly drains through into the bowl. Use a spoon to scrape aside the accumulated fine pulp on the cloth to help the juice flow through.</li><li>Fill a canner halfway full of water and sit on the stove. Turn the heat to high and bring it to a boil. Turn the heat down to a simmer and place the jars inside to warm so the warm jelly mixture will not cause them to break. Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the canner over the top to cover. This will soften the rubber to help the lids seal. Place a small plate into the freezer to use to test the jelly later.</li><li>In a separate bowl, measure the exact amount of sugar. Set aside until needed.</li><li>Measure 5 cups of the grape juice into a large pot and add the box of pectin. Add the butter to keep the juice from foaming. On high heat, bring the juice to a boil, stirring constantly.</li><li>When the juice comes to a boil, quickly add the sugar and stir to dissolve. Bring the mixture back to a boil. Take the plate out of the freezer and drop a small amount of the jelly mixture on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, only boil for one additional minute and then turn off the heat.</li><li>Remove the jars from the warm water and turn up the heat to bring the canner back to a boil. Quickly ladle the hot jelly mixture into the jars, filling to within 1/8-inch from the top. Wipe the rims with a damp cloth to remove any drips, and then place a warmed flat lid on top. Screw on the bands.</li><li>Gently place the jars into the canner. Make sure the water covers the jars by at least 1 to 2 inches. If not, add more boiling water to the canner. Cover, bring the canner back to a boil, and process for 5 minutes.</li><li>Remove the jars from the canner and place them on a towel to cool completely. You will hear the lids start to pop almost immediately as they seal. To check the seal on the cooled jars, press on the lid. If it springs back, the jar is not sealed. The jelly is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.</li></ol></div></div></div></div><style class='ccm-card-styles'>.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><link rel='stylesheet' href='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/styles.css?v=1627576654203' /><script class='ccm-card-script'>var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.ccm-stars-frame{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () {for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class='ccm-card-e-script' src='https://common.recipesgenerator.com/code.js?v=1627576654203' type='text/javascript'></script><script class='ccm-card-u-script' src='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1627576654203' type='text/javascript'></script><!-- END The Recipe Box -->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-76541960472284806082021-07-07T11:14:00.001-05:002021-07-07T11:14:44.130-05:00Good Grub on the Wichita Wicked Brew Tour<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0P7RpNqHzrubyuc820KHopma8sMLf_39LkvsBhqjMYjQnVe6Fqrq6UHyEIBjaLObRm3g0hlbCnCWZbGvSWkYbAtz9_1Y_41ZaXGON8l3oBbDBwFY27MfEaccKR1wuKZ0q7Caiu0oVMQ/s2048/IMG_7608.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0P7RpNqHzrubyuc820KHopma8sMLf_39LkvsBhqjMYjQnVe6Fqrq6UHyEIBjaLObRm3g0hlbCnCWZbGvSWkYbAtz9_1Y_41ZaXGON8l3oBbDBwFY27MfEaccKR1wuKZ0q7Caiu0oVMQ/w300-h400/IMG_7608.jpeg" width="300" /></a></div><p></p><p>This summer, you'll find some great food and beverages at the spots featured on <a href="https://www.visitwichita.com/restaurants/local-flavor/wicked-brew-tour/" target="_blank">Visit Wichita’s Wicked Brew Tour 2021</a>. There are 19 breweries and coffee shops to pick from, so you can pick your brew of choice. Just grab your passport at any participating locations and then collect at least ten stamps to complete the challenge. Bring your passport to the <a href="https://www.visitwichita.com/" target="_blank">Visit Wichita </a>office, or mail it in, and win a tour t-shirt (available on a first-come, first-served basis). </p><p>When I was in the city as a guest of Visit Wichita a couple of weeks ago, I enjoyed exploring these Brew Tour locations. All three were terrific and highly recommended by me! </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgxYRET9qZiOFD1X1u7NKYLHQXIvaBs59ZFGm6zBx96tBwfs5O2HcGkMAWAttF739nlBtiX_7A3uDDrRUiuFgNJXJmM6JJ1Cj_u288ViGWTpgcCZOEOiHEQ4k0GQb_eYJS-oScYr5otQ/s2048/IMG_7243.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgxYRET9qZiOFD1X1u7NKYLHQXIvaBs59ZFGm6zBx96tBwfs5O2HcGkMAWAttF739nlBtiX_7A3uDDrRUiuFgNJXJmM6JJ1Cj_u288ViGWTpgcCZOEOiHEQ4k0GQb_eYJS-oScYr5otQ/s320/IMG_7243.jpeg" width="320" /></a></div><br /><br /><p></p><p><br /></p><p><span style="color: #2b00fe; font-size: large;"><b><a href="https://www.sweetalliebs.com/" target="_blank">Sweet Allie B’s Limestone Beer Co.:</a></b></span> Lunch is a great time to visit this small eatery. </p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHyPXJ5OWwAXPgYJa6j0RMoiVaHtTzuPtG9GFqfQXKwUqJy-GFWf8kt0qmlfVDZfamkKRJTyX4DVvyYz_vxMF3ErrWAU7qJ4BhUKF-8ytnzSl4b7Xa7ikr0gCbKXqd6eTd1vkp23EF5A/s2048/IMG_7241.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHyPXJ5OWwAXPgYJa6j0RMoiVaHtTzuPtG9GFqfQXKwUqJy-GFWf8kt0qmlfVDZfamkKRJTyX4DVvyYz_vxMF3ErrWAU7qJ4BhUKF-8ytnzSl4b7Xa7ikr0gCbKXqd6eTd1vkp23EF5A/w400-h300/IMG_7241.jpeg" width="400" /></a></div><p>I enjoyed the Wild Thyme sandwich made with smoked turkey, Swiss cheese, cranberry jalapeño jam, and avocado cream on a ciabatta bun. The jam wasn’t spicy, so don’t miss out on this great sandwich because you’re afraid of some heat. I also had a side of the broccoli salad, which was also tasty. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8orP7397hl1PbJTdKKjL66V-9Ekoig2KdQ1GPLH60D0OGKzyuR_W07OvBFPbuhqZ2aJ5OIjBA-DNbyYBQYRJMTE2ZGjf8iBL_mqrdyRNKJsowKxTNL9oMXNaIR-GICHxeh8oAlnd_-Yc/s2048/IMG_7266.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8orP7397hl1PbJTdKKjL66V-9Ekoig2KdQ1GPLH60D0OGKzyuR_W07OvBFPbuhqZ2aJ5OIjBA-DNbyYBQYRJMTE2ZGjf8iBL_mqrdyRNKJsowKxTNL9oMXNaIR-GICHxeh8oAlnd_-Yc/s320/IMG_7266.jpeg" width="320" /></a></div><br /><span style="color: #2b00fe; font-size: large;"><b><br /></b></span><p></p><p><a href="https://rivercitybrewingco.com/" target="_blank"><span style="color: #2b00fe; font-size: large;"><b>River City Brewing Co.:</b></span> </a>A wide-open cheerful spot for dinner</p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumH5W5YDLem3Iv6OngjQHzwea1bx9I7rT6qzh9yP5EX585wMSGvc9VjQIMrQpSARmoq02JRKIPlYd7ygTGTk5_cNjpNM2_LltTo6mdMbX_PU4cbv5IvURUfCgK3yXnpIH_CSwGJDvuGo/s2048/IMG_7279.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumH5W5YDLem3Iv6OngjQHzwea1bx9I7rT6qzh9yP5EX585wMSGvc9VjQIMrQpSARmoq02JRKIPlYd7ygTGTk5_cNjpNM2_LltTo6mdMbX_PU4cbv5IvURUfCgK3yXnpIH_CSwGJDvuGo/s320/IMG_7279.jpeg" /></a></div><br /><br /><p></p><p><br /></p><p>My brew of choice was the Old Town Brown ale, served alongside an order of their chips with the Rock Island Red queso that was some of the best I’ve ever had! </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlA_OSPw8lySurk8DxzPWojNS32Tri9_vXEcxK5honiAdzhulfYDsvdjlEvrGMOSd_NWaLG2sTDX1Y3cpFwGZySIbzomQtwViDCSSnCAnoqCG2huMxb3tFVcudpmz6HHKIEHwPwMjlJX4/s2048/IMG_7270.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlA_OSPw8lySurk8DxzPWojNS32Tri9_vXEcxK5honiAdzhulfYDsvdjlEvrGMOSd_NWaLG2sTDX1Y3cpFwGZySIbzomQtwViDCSSnCAnoqCG2huMxb3tFVcudpmz6HHKIEHwPwMjlJX4/s320/IMG_7270.jpeg" width="320" /></a></div><br />My entree was the steak burrito, filled with nicely seasoned beef, black beans, caramelized onions, peppers, potatoes, cheddar cheese, Monterey Jack, queso, and topped with tomatillo salsa, sour cream, and fresh cilantro. Sooo good! <p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmU52DYU-y8hanNQ2i1lWb02yU_dFDjmSPiDvhRIMdiQ-JaroBsr4E9IY-C1uS976IhGloVNTEPJuZGvSRy1hoG3wFq1pHmXPcOmDLC8XP3D-4NjZranWmT2y5aqZblbrEJJxa5RfcqPw/s2048/IMG_7268.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmU52DYU-y8hanNQ2i1lWb02yU_dFDjmSPiDvhRIMdiQ-JaroBsr4E9IY-C1uS976IhGloVNTEPJuZGvSRy1hoG3wFq1pHmXPcOmDLC8XP3D-4NjZranWmT2y5aqZblbrEJJxa5RfcqPw/s320/IMG_7268.jpeg" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p>Mom ordered the fried chicken Mac N Cheese that was the ultimate in comfort food. The serving size was so large we took enough home for both of us to enjoy for dinner the next night!</p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVeRHvuXa7yWBLc5-ozTbN-WzAh8tj20NjD3ktm4udmeTQa8Q1BdtnmubSejPMP18P4zcIRSLwR8SKf2BQr0vLYiv-DXXp1dCgu1iNzWJ2_6DWbUKtGuQDtWV4uCciibp8jD63QMfibI/s2048/IMG_7172.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVeRHvuXa7yWBLc5-ozTbN-WzAh8tj20NjD3ktm4udmeTQa8Q1BdtnmubSejPMP18P4zcIRSLwR8SKf2BQr0vLYiv-DXXp1dCgu1iNzWJ2_6DWbUKtGuQDtWV4uCciibp8jD63QMfibI/s320/IMG_7172.jpeg" /></a></div><br /><p></p><p><br /></p><p><span style="color: #2b00fe; font-size: large;"><b><a href="https://www.wichitabrew.com/" target="_blank">Wichita Brewing Co. and Pizzeria: </a></b></span>Another fun and lively dinner spot.<br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqkry_0IyvD2VFYZOfKa3S5YXzC8Yb6GVDAhwYGtGOyWlDGBtFlhOU9xyYoM5TbKpA37k4GNkX7yYutu8hBEh8IIqK0-9oImauK2FH8pdqtydGNWy-8paUH1T5ef_5e-QQ_mA3DiFeoo/s2048/IMG_7176.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqkry_0IyvD2VFYZOfKa3S5YXzC8Yb6GVDAhwYGtGOyWlDGBtFlhOU9xyYoM5TbKpA37k4GNkX7yYutu8hBEh8IIqK0-9oImauK2FH8pdqtydGNWy-8paUH1T5ef_5e-QQ_mA3DiFeoo/s320/IMG_7176.jpeg" /></a></div><br /><br /><p></p><p><br /></p><p>I started with a pint of their 5:02 Amber, which was great. Then Mom and I shared their Caprese Salad appetizer. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjym5mRZTVaNdCXl0wu5UVmBaqPOF1dg3a1QWRoKgm1YgtBkFjGG8tTjG8tDtViMph1Qs9R_Mc_oFf2Txt9Uwb7VnyFjZEVCpKgTKBilTBus60TW2VUW6nMf6mf0JtbfthhukaQ3CC0Q7M/s2048/IMG_7180.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjym5mRZTVaNdCXl0wu5UVmBaqPOF1dg3a1QWRoKgm1YgtBkFjGG8tTjG8tDtViMph1Qs9R_Mc_oFf2Txt9Uwb7VnyFjZEVCpKgTKBilTBus60TW2VUW6nMf6mf0JtbfthhukaQ3CC0Q7M/s320/IMG_7180.jpeg" width="320" /></a></div><br /><br /><p></p><p>For our entrees, she got the Oven-roasted Chicken Alfredo, and I had a Classic Margherita Pizza. Both were very good! We shared a root beer float for dessert, which was the perfect end to a steamy hot summertime evening.</p><p><br /></p><p><br /></p><p>Other places on the list I didn't get a chance to explore include:</p><p>Breweries--Augustino Brewing Company, Central Standard Brewing, Hopping Gnome Brewing</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uz0EaYcxUExMPZIdkJ9k-bF-hd2Z3LMrm0x1u2LiIHDMDnGaoG1LHlLkY_iBv1oE2o_UxqFDJjhe2fbd6k6AEzMGkZkXdVa6c9EHrUnh_P98NEoB289vZi3A3ftNTlMfZ9zq_U4O8ks/s1402/Wicked-Brew-Tour-2021-Heather-Navy_web.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1402" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uz0EaYcxUExMPZIdkJ9k-bF-hd2Z3LMrm0x1u2LiIHDMDnGaoG1LHlLkY_iBv1oE2o_UxqFDJjhe2fbd6k6AEzMGkZkXdVa6c9EHrUnh_P98NEoB289vZi3A3ftNTlMfZ9zq_U4O8ks/s320/Wicked-Brew-Tour-2021-Heather-Navy_web.jpg" /></a></div>Company, Nortons Brewing Co., PourHouse by Walnut River Brewing, and Third Place Brewing <p></p><p>Coffee Shops--Churn & Burn (Northeast & Southeast), Cocoa Dolce Chocolates (East, West & Downtown), Fairmount Coffee Co., Il Primo Espresso – (East & Downtown), Kookaburra Coffee, Leslie Coffee Co., Placeholder Coffee, Reverie Coffee Roasters, Sunflower Espresso & Food Truck, and The Donut Whole</p><div>Hopefully, I'll make it back to Wichita before the summer is over so I can complete my Passport. What are some of your favorite spots on the list? </div><div><br /></div><div><i>Disclaimer: While Visit Wichita covered the cost of my hotel, food, and attractions, all of the opinions expressed are my own.</i> </div>Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-25231427278020074332021-06-29T10:21:00.002-05:002021-06-29T10:21:18.039-05:00Lavender Lemonade<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROZmY-gUr-Q7OsIiBmk-tgabYGICnOgU38MNvXaB44_xXzrqSkMGY7eojs-nYnbih87NhaeBn3TDNzFTkupE-B2nEwh9wpCKX2LexhOhPGKt_hO_eaaIFa1r0cOh3nQvo51P7tg-iwSc/s2048/IMG_7572.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROZmY-gUr-Q7OsIiBmk-tgabYGICnOgU38MNvXaB44_xXzrqSkMGY7eojs-nYnbih87NhaeBn3TDNzFTkupE-B2nEwh9wpCKX2LexhOhPGKt_hO_eaaIFa1r0cOh3nQvo51P7tg-iwSc/w400-h300/IMG_7572.jpeg" width="400" /></a></div><br /><p></p><p>Do you ever get tired of the same ol’ beverage?</p><p>That happened to me a week ago when the first heatwave of the summer hit, with temperatures topping out in the low 100s. Usually, I drink a lot of water during the day to keep hydrated. Sometimes I grab a can of <a href="https://drinkspindrift.com/" target="_blank">Spindrift Sparkling Water</a> or <a href="https://www.zevia.com/collections/organic-tea" target="_blank">Zevia Peach-flavored Black Tea</a> for a change. My go-to restaurant drink is unsweetened iced tea. Occasionally, I crave a Diet Coke fountain drink. It tastes better than from a can or bottle.</p><p>When Mom and I had lunch at <a href="https://thekitchenwichita.com/" target="_blank">The Kitchen in Wichita</a> on a steamy weekday, I was intrigued by the lavender lemonade on the menu. It tasted terrific, with tart lemon, just enough sweetness, and a hint of lavender. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZl-xPLAF0EZB7BbBOPIyOgH0mcBZ5Kw8_9tgP6gFs-wTV4k5XI8ojsCEdLJ_vNK_HCTcxZUJ8T3Z6S9ksSPjYK9GWV21q3JJV9HV84BTPCj1_6qNhoohd8EJcBoG1PcqDpnBjL_mbIg/s2048/IMG_7541.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZl-xPLAF0EZB7BbBOPIyOgH0mcBZ5Kw8_9tgP6gFs-wTV4k5XI8ojsCEdLJ_vNK_HCTcxZUJ8T3Z6S9ksSPjYK9GWV21q3JJV9HV84BTPCj1_6qNhoohd8EJcBoG1PcqDpnBjL_mbIg/w400-h300/IMG_7541.jpeg" width="400" /></a></div><p>Of course, I had to try making the lavender lemonade at home. Since I didn’t want to make an entire pitcher, I went with this concentrate made with lemon juice and a lavender-infused simple syrup. That way, I can make it by the glass since Mom isn’t a fan of lavender recipes. I can even freeze some of it for future enjoyment. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF0jA-oosiSjS4OVs0skbm9oR9gTqPXoG0R0kDzByjqCpbQli-XLwyJIC2K6MFyTYtIChfKSR5XlSP_5ec1741vhAxwLPaviTe9frpqkOF1Bm3GZo3I52Xbbxp7uDrZe9CUemMxcZpc4/s2048/IMG_7559.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF0jA-oosiSjS4OVs0skbm9oR9gTqPXoG0R0kDzByjqCpbQli-XLwyJIC2K6MFyTYtIChfKSR5XlSP_5ec1741vhAxwLPaviTe9frpqkOF1Bm3GZo3I52Xbbxp7uDrZe9CUemMxcZpc4/s320/IMG_7559.jpeg" /></a></div><br />I like the versatility of this simple recipe. Instead of plain water, I use unflavored sparkling water in my lavender lemonade because I think drinks are more fun with bubbles. This beverage is tart, so add more sugar or less lemon juice to fit your taste.<p></p><p>I’ve always enjoyed culinary lavender in recipes—cold fruit soups, shortbread cookies, and the <a href="https://www.asunflowerlife.com/2020/04/apricot-and-lavender-mini-almond-cakes.html" target="_blank">Apricot and Lavender Mini Almond Cakes</a> I blogged about last year. The key is not to use too much. Otherwise, your recipe will taste like perfume. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Xa7pEK6XHi2Zal_Vskmeuu5sbwDhOVkadYIqQlMmzUy1XnXzwTF8tPOq5LN5jX8hW_RD4-7qjNbKIDojdIgKkNbb5eOLMYCKkh-lu5fSvpxNkHA1Bz-Fyjdjd7TJYHwCUuQ0-ByEFXk/s2048/IMG_7547.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Xa7pEK6XHi2Zal_Vskmeuu5sbwDhOVkadYIqQlMmzUy1XnXzwTF8tPOq5LN5jX8hW_RD4-7qjNbKIDojdIgKkNbb5eOLMYCKkh-lu5fSvpxNkHA1Bz-Fyjdjd7TJYHwCUuQ0-ByEFXk/s320/IMG_7547.jpeg" width="320" /></a></div><p><br /></p>Culinary lavender is available in spice shops and online. I bought this container a couple of years ago from <a href="https://www.sweetstreamslavender.com/" target="_blank">Sweet Streams Lavender Company</a> here in Kansas, and it is still as fragrant as when I first brought it home. (FYI: I also love their lavender linen spray!)<p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYAhJG3i2uObgG_iG4Wrss-cueyuYb65zYAxOrXJtDQUO_V5HMbBvglrEU6z-wLWO6TiTcyo7CctfOBr9s5-aeruFCpikfoE8ZUmoNnxJH2SzQSpseY4pRTghviIZisbUO3ZGWg6wy38/s2048/IMG_7561.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYAhJG3i2uObgG_iG4Wrss-cueyuYb65zYAxOrXJtDQUO_V5HMbBvglrEU6z-wLWO6TiTcyo7CctfOBr9s5-aeruFCpikfoE8ZUmoNnxJH2SzQSpseY4pRTghviIZisbUO3ZGWg6wy38/s320/IMG_7561.jpeg" /></a></div><br /><p><br /></p><p>Now I have the perfect beverage to cool my spirit and soothe my soul this summer. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/tQxG3VC.jpg","name":"Lavender Lemonade","description":"An elegant twist to a summer classic. The concentrate allows you to make this beverage either by the glass or by the pitcher.","yield":"12 servings","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["1 cup sugar","1 tablespoon culinary lavender","Peel of 1 lemon","1 cup water","1 1/2 cups fresh lemon juice","Still or sparkling water"],"recipeInstructions":["Put the sugar, lavender, lemon zest, and 1 cup of water into a medium saucepan. Stir over medium-high heat until the mixture just starts to boil and the sugar is completely dissolved. Remove from the heat and let the mixture stand for 1 hour.","Strain the syrup mixture into a jar or other non-reactive container, discarding the lavender and lemon peel. Add the fresh lemon juice and stir to combine. Refrigerate the concentrated until needed.","To prepare: Place some ice cubes into a 16-ounce glass. Add 1/4 cup of the concentrate (or more, depending on how strong you want the taste), and then top off the glass with either still or sparkling water. Enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4624979055696" data-ccmcardnum="5" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2"><div class="ccm-wrapper" id="recipe" style="background-color: white; border: 1px dashed rgb(37, 198, 229);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>12 servings</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="background: rgb(24, 225, 238); color: black;">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Lavender Lemonade" draggable="false" src="https://i.imgur.com/tQxG3VC.jpg" title="Lavender Lemonade" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Lavender Lemonade</h3><div class="ccm-summary">An elegant twist to a summer classic. The concentrate allows you to make this beverage either by the glass or by the pitcher.</div></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 cup sugar</li><li>1 tablespoon culinary lavender</li><li>Peel of 1 lemon</li><li>1 cup water</li><li>1 1/2 cups fresh lemon juice</li><li>Still or sparkling water</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Put the sugar, lavender, lemon zest, and 1 cup of water into a medium saucepan. Stir over medium-high heat until the mixture just starts to boil and the sugar is completely dissolved. Remove from the heat and let the mixture stand for 1 hour.</li><li>Strain the syrup mixture into a jar or other non-reactive container, discarding the lavender and lemon peel. Add the fresh lemon juice and stir to combine. Refrigerate the concentrated until needed.</li><li>To prepare: Place some ice cubes into a 16-ounce glass. Add 1/4 cup of the concentrate (or more, depending on how strong you want the taste), and then top off the glass with either still or sparkling water. Enjoy!</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><link href="https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/styles.css?v=1624979950402" rel="stylesheet"></link><script class="ccm-card-script">var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.ccm-stars-frame{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () {for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1624979950402" type="text/javascript"></script><script class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1624979950402" type="text/javascript"></script><!--END The Recipe Box-->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-73696689452225277142021-06-23T11:13:00.002-05:002021-06-23T14:53:48.847-05:006 Must-See Wichita Attractions<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2U3OHkuVWV-fyRU1RX4MMIz2J7aI3vtOnxfd9nqsl28Yp0MbxFdUnJT9GaYWfP3Ii6ujYW1n95aQR2DAGaEatSO5rL1hc0147y9sDiyEFyPfcqxcUw9MzBtBjWuBGu6kVdTAKL3AzmNo/s2048/IMG_7162.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2U3OHkuVWV-fyRU1RX4MMIz2J7aI3vtOnxfd9nqsl28Yp0MbxFdUnJT9GaYWfP3Ii6ujYW1n95aQR2DAGaEatSO5rL1hc0147y9sDiyEFyPfcqxcUw9MzBtBjWuBGu6kVdTAKL3AzmNo/w400-h300/IMG_7162.jpeg" width="400" /></a></div><p></p><p>Have you ever visited a city only to wish you had more time to see everything? For me, Wichita, Kansas, was one of those places. Though I’ve spent time there on many occasions seeing family or working, I never took in the sites like a proper tourist. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGY_tn_v4Ljs4oa4VtGaNjAmRHl67CMIa9hWw31eqfl8yYvL37S9ZwIFIquOU5K1oV-FH0Z6cwvyNjaawqSPxjIZLFxhCyUY2sbZ8XMxK8S-5W-WHVWwdLZpo2XHTr-oBAN75h6BD1nU/s689/Boats+%2526+Bikes_Single-rower-Hyatt.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="459" data-original-width="689" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGY_tn_v4Ljs4oa4VtGaNjAmRHl67CMIa9hWw31eqfl8yYvL37S9ZwIFIquOU5K1oV-FH0Z6cwvyNjaawqSPxjIZLFxhCyUY2sbZ8XMxK8S-5W-WHVWwdLZpo2XHTr-oBAN75h6BD1nU/s320/Boats+%2526+Bikes_Single-rower-Hyatt.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo credit: Visit Wichita</td></tr></tbody></table><br /><br /><p></p><p>That’s why when <a href="https://www.visitwichita.com/" target="_blank">Visit Wichita</a> recently offered to set up a stay so I could check out some of the places on their <a href="https://www.visitwichita.com/attractions-tour/" target="_blank">Attractions Tour 2021</a>, I jumped at the chance! My just-turned-80 mom came along too.</p><p><br /></p><p><br /></p><p>Our home base for our three-day visit was <a href="https://www.sonesta.com/us/kansas/wichita/sonesta-simply-suites-wichita-northeast?utm_source=google&utm_medium=organic&utm_campaign=gmb" target="_blank">Sonesta Simply Suites</a> on the Northeast side of town. Mom and I had adjoining rooms. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHt6UakPBf1x1rCtKyn0_Si7-XDfy4FyUco76uZxsjk6aW64nbiWxwtHA8qIydUtUuygfkDTdhAl5wn4LMAu7qzcRyePVIhDkoX6_OKpWGTgN-47bcMFZ-x4sw8A9-__18jsCZon5yjfc/s2048/IMG_7170.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHt6UakPBf1x1rCtKyn0_Si7-XDfy4FyUco76uZxsjk6aW64nbiWxwtHA8qIydUtUuygfkDTdhAl5wn4LMAu7qzcRyePVIhDkoX6_OKpWGTgN-47bcMFZ-x4sw8A9-__18jsCZon5yjfc/w320-h240/IMG_7170.jpeg" width="320" /></a></div><br /><p><br /></p><p>Both were furnished with a queen-sized bed, recliner, huge desk...</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0ro5lt9zrLchk2CJVZc9T8sX1DkTZn_tbUZMt673NoKIsuLaPf6rnZwUqSmOEEiEnVr6sLldBqygsAz9l6f7SP7WNIpuWTPli0IA1K5vwPwfDybh_-x-xvQ-hqdCJybJ28mRHWtuq60/s2048/IMG_7171.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0ro5lt9zrLchk2CJVZc9T8sX1DkTZn_tbUZMt673NoKIsuLaPf6rnZwUqSmOEEiEnVr6sLldBqygsAz9l6f7SP7WNIpuWTPli0IA1K5vwPwfDybh_-x-xvQ-hqdCJybJ28mRHWtuq60/s320/IMG_7171.jpeg" width="320" /></a></div><br /><br /><p></p><p>...plus a kitchen equipped with a coffee pot, toaster, stovetop, microwave, refrigerator, and dishwasher—plus plates and utensils. The free wi-fi was reasonably fast, and there were plenty of channels on the TV. </p><p><br /></p><p><br /></p><p>While there was no complimentary breakfast, the hotel did have free coffee and snacks available, as well as a small grocery area to pick up a thing for two. The bed was comfortable, and I got a great night’s sleep while I was there. This hotel would be a great place to say for families trying to save money on meals or in need of a kitchen for specialty diets. Mom and I loved having our cold beverages and favorite snacks at the ready.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12SAN9BxfM-9_f0_BfWc_6ISU5IxGAbDn3uVSqRTf3v45aLCutCQcP7ABdjAYPs6MTm01WMuPU7KuALlTnUbeM570RoPnYYvBTM48T6r4TI5ZGbJ327FWqAUuRdo9t1tYaO2ZHK2MgUM/s1200/WAT+Social+Post+2_1200x1200.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12SAN9BxfM-9_f0_BfWc_6ISU5IxGAbDn3uVSqRTf3v45aLCutCQcP7ABdjAYPs6MTm01WMuPU7KuALlTnUbeM570RoPnYYvBTM48T6r4TI5ZGbJ327FWqAUuRdo9t1tYaO2ZHK2MgUM/s320/WAT+Social+Post+2_1200x1200.jpg" /></a></div><br /><p>Thirteen area attractions are participating in this year’s tour. All you have to do is pick up a passport at your first stop, get it stamped by at least six of the thirteen places, and then mail it into Visit Wichita before September 6th. Then you’re in the drawing to win a 2022 annual pass for you and your family to ALL 12 ATTRACTIONS and a home Wind Surge ballgame for up to six people. </p><p>Here are the six places I picked visit and highly recommend, in no particular order:</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEE7-YC6d9lA9eMTuiXW12tsPFM2kWawKfmplh22WfshHvbUbxf2LflzyU3Yi3CYEFXmX8oCxEoPZdX2Gx3Ovcct61gDwJL7O-CoY_TFVp1uAZ0-lYLu9heccpSzmko-an2CRhsPadm8/s2048/IMG_7289.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEE7-YC6d9lA9eMTuiXW12tsPFM2kWawKfmplh22WfshHvbUbxf2LflzyU3Yi3CYEFXmX8oCxEoPZdX2Gx3Ovcct61gDwJL7O-CoY_TFVp1uAZ0-lYLu9heccpSzmko-an2CRhsPadm8/w400-h300/IMG_7289.jpeg" width="400" /></a></div><p><span style="color: #2b00fe; font-size: x-large;"><a href="https://twpark.com/" target="_blank">1. Tanganyika Wildlife Park </a></span>is located just outside of Wichita in Goddard, Kansas. Both Mom and I are big fans of zoo television shows on Nat Geo Wild and Animal Planet, so this was a must-see for us. They had scooters available to rent, so we got one for Mom, which made her visit even more enjoyable on a steamy, hot summer day. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfLGj1-j6HVbZQBSRnbK9QO2Ofpurysy9-TEv0b2IhoH14bP6LyP7YZByuIq_yzlTnDQqO1HxJsrHIqyjIFO_RhBQjJyQ_xKF-y2HEYLTQsU3sygr69UvSQlxpJxW4tNi44p2TcDUd_k/s1920/Tanganyika+Lemur+Island+-+2021-06-17-09-29-03-614-5t4hu.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfLGj1-j6HVbZQBSRnbK9QO2Ofpurysy9-TEv0b2IhoH14bP6LyP7YZByuIq_yzlTnDQqO1HxJsrHIqyjIFO_RhBQjJyQ_xKF-y2HEYLTQsU3sygr69UvSQlxpJxW4tNi44p2TcDUd_k/s320/Tanganyika+Lemur+Island+-+2021-06-17-09-29-03-614-5t4hu.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo Credit: Tanganyika</td></tr></tbody></table><br /><br /><p></p><p>The best part about this place was the numerous opportunities to interact with animals. I got to feed a ring-tailed lemur, an Indian rhino, and my favorite animal, a giraffe. We had Unlimited Encounter Passes, so there were many animal-feeding opportunities open to us—pygmy hippo, lorikeet, bunny, tortoise, and guinea pig, plus the ones I already mentioned. Plus, I got to pet a couple of kangaroos. Check out their website to see all of the animal encounters available. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbji0Wz44QT0B7-AWj6Jm7M8kQXC9zkQYY_EFwzov9NWLCop4tXDZjBdFNjKcLPEcSdpchshfkWK0A6lusC7kaKMbOo2qrBYn8XUoQRgKGrTu4ypkR6chbs1kOgYeKYyPjJiGgPeWEgU/s2048/IMG_7362.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbji0Wz44QT0B7-AWj6Jm7M8kQXC9zkQYY_EFwzov9NWLCop4tXDZjBdFNjKcLPEcSdpchshfkWK0A6lusC7kaKMbOo2qrBYn8XUoQRgKGrTu4ypkR6chbs1kOgYeKYyPjJiGgPeWEgU/w400-h300/IMG_7362.jpeg" width="400" /></a></div><p></p><p><span style="font-size: x-large;"><a href="https://kansasaviationmuseum.org/">2. Kansas Aviation Museum</a></span> I love flying and spent much of my childhood dreaming of being a flight attendant so that I could zoom around the world. Since Wichita is known as the Air Capital of the World due to the multiple airplane manufacturers in the city, I had to visit the Kansas Aviation Museum. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_je_ASXHh0F_4L3pr_8Ka8O5G1E2Nl5sc2rYuItDjzg3Xtz1vtN0Mun1ArVxwY4U6wBjcIHzKv44cHjL1sigSNzJzkJYsFOpzPmNZdKJXx7o0IZckMlvM49PXMaexvkpILPhepS3X6bU/s2048/IMG_7368.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_je_ASXHh0F_4L3pr_8Ka8O5G1E2Nl5sc2rYuItDjzg3Xtz1vtN0Mun1ArVxwY4U6wBjcIHzKv44cHjL1sigSNzJzkJYsFOpzPmNZdKJXx7o0IZckMlvM49PXMaexvkpILPhepS3X6bU/s320/IMG_7368.jpeg" width="320" /></a></div><br />Located in the original Wichita Municipal Airport Terminal, built in the 1930s, I explored exhibits on Cessna and Beechcraft, complete with full-sized airplanes. I was especially intrigued by the WWII exhibit and how Wichita was key to the U.S. war effort. And I adored the view from the air traffic control tower. <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-I8WNYwJGgEwKRoy2uC7kwDPcMun46OYJYKlKssIa2mzpT1wosWnUKZuDwMikCgCbpUPzZFcrvGCyvGSUsegx3gbhLPQiVJA8SukDEttpSiASwNyr7LBAmSFfnmxbf1kgPhVphFLhug/s2048/IMG_7254.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-I8WNYwJGgEwKRoy2uC7kwDPcMun46OYJYKlKssIa2mzpT1wosWnUKZuDwMikCgCbpUPzZFcrvGCyvGSUsegx3gbhLPQiVJA8SukDEttpSiASwNyr7LBAmSFfnmxbf1kgPhVphFLhug/w400-h300/IMG_7254.jpeg" width="400" /></a></div><p><span style="font-size: x-large;"><a href="https://www.tkaamuseum.org/" target="_blank">3. The Kansas African American Museum</a></span> was one of the more enlightening stops on my Wichita trip. I’d never heard of this place before, which is why I picked it. Located in the former Calvary Baptist Church in what once was a vibrant black community in Wichita, the museum tells the story of African Americans both from the city and state in a meaningful way to everyone. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1YvNOvGjlovdHDHJBK554DVL6gDJ768pF5qROyF2c7H1Ey7ywbGYOlxHumWBIo4fbyNtRKYfUh7Bqcpf76xE73FQVARaQDOcT4kerY-fpi2oHkUHd-7fpYY6UsUtHdsAKVVJDyvzOvc/s2048/IMG_7244.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1YvNOvGjlovdHDHJBK554DVL6gDJ768pF5qROyF2c7H1Ey7ywbGYOlxHumWBIo4fbyNtRKYfUh7Bqcpf76xE73FQVARaQDOcT4kerY-fpi2oHkUHd-7fpYY6UsUtHdsAKVVJDyvzOvc/s320/IMG_7244.jpeg" /></a></div>Currently, there is an outstanding exhibit called A Portrait of a Man. The displays highlight influential African American men in Kansas, both past and present, to illustrate the complex characteristics of this group, who are often seen as one-dimensional. As a KU Jayhawk basketball fan, I was fascinated by the display about John McLendon, Jr. He learned the game from James Naismith while attending the university but couldn’t play on the then-segregated team. Eventually, he became the first black basketball coach at a predominantly white university (Cleveland State) and coached in the pros. <p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziXONNcpGr0RR8rrGZx7l9D8taeESFZFUQFw-3kc6xzihGMJ_EY-vxX3hu1iwBHBbDM8XojsoIJaL4zCJmUtSfnxcaAwV9G3ahyphenhyphenBxpZGVdS-tDAcn1eUhV-_lo2011F3Ai9ElRIj-ehw/s2048/IMG_7245.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziXONNcpGr0RR8rrGZx7l9D8taeESFZFUQFw-3kc6xzihGMJ_EY-vxX3hu1iwBHBbDM8XojsoIJaL4zCJmUtSfnxcaAwV9G3ahyphenhyphenBxpZGVdS-tDAcn1eUhV-_lo2011F3Ai9ElRIj-ehw/s320/IMG_7245.jpeg" width="320" /></a></div><br /><br /><p></p><p>Being a former preschool teacher, I also fell in love with a lithograph titled “Boys” by Elizabeth Catlett. Give yourself plenty of time to explore and learn when you visit TKAAM. It will expand your knowledge and touch your heart. </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCmIR7H9ko7IVLhKGee88IetOnU8u2b2ZcL3con27WdtpU2gDEPdjTqB_EmYI_qZLD9EvSWIrBKEHuBQPA2gxwQucG-thOw3JYLtbBU99Zto9MbrQmQV9BiOhyphenhyphenf7BpxyglthjPOHhDAY/s2048/IMG_7221.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCmIR7H9ko7IVLhKGee88IetOnU8u2b2ZcL3con27WdtpU2gDEPdjTqB_EmYI_qZLD9EvSWIrBKEHuBQPA2gxwQucG-thOw3JYLtbBU99Zto9MbrQmQV9BiOhyphenhyphenf7BpxyglthjPOHhDAY/w400-h300/IMG_7221.jpeg" width="400" /></a></div><p><span style="font-size: x-large;"><a href="https://www.oldcowtown.org/Pages/default.aspx">4. Old Cowtown Museum</a></span> takes you back to the Wichita of 1865-1880. Mom and I got a golf-cart tour led by Anthony Horsch, director of education and interpretation. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg7vyGrXoWssWJ8nGujkAJ0bS2dfoa4Xmk0bv66jQcPpB4WztSbE_Suo8Pn3vT8WkP5j0C_cDBXYG_w0GVgxjf7jUDpViqa-pGPdm_yW1FzNZE21y-6-y5gJ7hqNnFhtDe7OKkgCiWQg/s2048/IMG_7232.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg7vyGrXoWssWJ8nGujkAJ0bS2dfoa4Xmk0bv66jQcPpB4WztSbE_Suo8Pn3vT8WkP5j0C_cDBXYG_w0GVgxjf7jUDpViqa-pGPdm_yW1FzNZE21y-6-y5gJ7hqNnFhtDe7OKkgCiWQg/s320/IMG_7232.jpeg" /></a></div><br /><br /><p></p><p>I felt like I’d stepped onto the set of an old Western movie. Of course, my favorite spots were food-related, such as the cheese counter in the Meat Market, as well as the General Store. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGQFhVpwyL144g2Ga8FXcy2-h1d1ByObSWWE2-7NMxoavZzN_0nnaat9sJ-DvGuGmoDj3at6t8wvytIsqA-hkIrL4g6Q_J7UI9clCHDmgzMz0Y0PlEbnhu725qzf4KVza41cI2iAj8wc/s2048/IMG_7207.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGQFhVpwyL144g2Ga8FXcy2-h1d1ByObSWWE2-7NMxoavZzN_0nnaat9sJ-DvGuGmoDj3at6t8wvytIsqA-hkIrL4g6Q_J7UI9clCHDmgzMz0Y0PlEbnhu725qzf4KVza41cI2iAj8wc/s320/IMG_7207.jpeg" width="320" /></a></div><br /><br /><p></p><p><br /></p><p>My traveler’s heart also was drawn to the train depot. Be sure to spend most of the day at Cowtown. There is a lot to explore! </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoxmYEd_UtWoHDz0fmJw_lSqMcd3nknqvd4rOABcd7V7WvYjqrQwsc3xssM0BhhGNAIUAO2r6sQAFl7cQfvBoSsoKp7oNluncJN8qEWaCDKUUdvDG57-12AXErGHcQbeawAd1gvI8KKA/s2048/IMG_7146.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoxmYEd_UtWoHDz0fmJw_lSqMcd3nknqvd4rOABcd7V7WvYjqrQwsc3xssM0BhhGNAIUAO2r6sQAFl7cQfvBoSsoKp7oNluncJN8qEWaCDKUUdvDG57-12AXErGHcQbeawAd1gvI8KKA/w400-h300/IMG_7146.jpeg" width="400" /></a></div><p><span style="font-size: x-large;"><a href="https://www.theindiancenter.org/Pages/default.aspx" target="_blank">5. Mid-America All-Indian Museum</a></span> was another of my “I’ve-never-heard-of-it” picks. Not only did I discover some new-to-me facts on the Native American experience (they were not automatically U.S. citizens even though they were here first!), but I also enjoyed an excellent display on the work and life of artist Blackbear Bosin. He designed the iconic Keeper of the Plains statue located on the Arkansas River outside of the museum. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS1CJ4N3la05aTzf4KNUJ7l9HVB78r0yh5sfj1TwMJI19D6-ou_lBJtLrjuCexiqhi8mytPYX-7ioI5S_4XSqGGDIM97gHBgHotLlcb1y5qM7gAjSdJd9XXk1722R3VcBFx8ExByIjPo/s2048/IMG_7148.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1484" data-original-width="2048" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS1CJ4N3la05aTzf4KNUJ7l9HVB78r0yh5sfj1TwMJI19D6-ou_lBJtLrjuCexiqhi8mytPYX-7ioI5S_4XSqGGDIM97gHBgHotLlcb1y5qM7gAjSdJd9XXk1722R3VcBFx8ExByIjPo/w400-h290/IMG_7148.jpeg" width="400" /></a></div><br /><br /><p></p><p><br /></p><p>Bosin also painted some beautiful pieces, such as one titled Prairie Fire, which was in National Geographic magazine. </p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0X4TxechG-LAkIRmt5bnOjAGYRF_OSzU8hCmwb4fxM_DEmGwUACE9cZmsKX3g2AlRR8BkrMfQdNkFetpEhv9sv391wJZ3PWZoCDNF4MZmYxZYtPlx-MK07XFq9PCdSgrrter4KQ0HbU/s2048/IMG_7156.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0X4TxechG-LAkIRmt5bnOjAGYRF_OSzU8hCmwb4fxM_DEmGwUACE9cZmsKX3g2AlRR8BkrMfQdNkFetpEhv9sv391wJZ3PWZoCDNF4MZmYxZYtPlx-MK07XFq9PCdSgrrter4KQ0HbU/w240-h320/IMG_7156.jpeg" width="240" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p>I also liked his humorous cartoon drawings. This museum isn’t large, so it doesn’t take long to make your way through the exhibits. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QjGSiYbUO7BHJUURbDcUl7bjuL-Ur7Ws461buW_-6vKNLG7mpMjdHdToVu2LSpKlqat0vvAf2na8dUb0Lu8ICV6h5UpOtL1YO3r2uRDytcMj1PQfbXqaFc3tcw4RWULO2oNcaLjNUlI/s800/IMG_7519.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QjGSiYbUO7BHJUURbDcUl7bjuL-Ur7Ws461buW_-6vKNLG7mpMjdHdToVu2LSpKlqat0vvAf2na8dUb0Lu8ICV6h5UpOtL1YO3r2uRDytcMj1PQfbXqaFc3tcw4RWULO2oNcaLjNUlI/w400-h300/IMG_7519.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo credit: Jessica Sawatski<br /></td></tr></tbody></table><p><span style="font-size: x-large;"><a href="https://www.milb.com/wichita" target="_blank">6. Wichita Wind Surge</a></span> ballgame was the only attraction on my schedule that I didn’t experience, thanks to the weather. No, the game wasn’t a rain-out—just the opposite. The temperature was more than 100 degrees! Not ideal for a visit to the ballpark. However, I did see the beautiful Riverfront Stadium. This is the first season in the city for the Wind Surge, a Minor League affiliate of the Minnesota Twins. While I was disappointed to miss the game, I will try again soon. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie9ogemVac8Cy-hO_aFeCliWCnpXw4GPLXXapPwWIbsGeK6kRaG7c2qUk_-IiYO9vHWIdaR2KdgCLO8e1hm9dh0tFaZvn0rABhnWUfId2H-3vpDET60YMvmS2AAPieq6ryeQceeuMI5Q/s2048/IMG_7513.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie9ogemVac8Cy-hO_aFeCliWCnpXw4GPLXXapPwWIbsGeK6kRaG7c2qUk_-IiYO9vHWIdaR2KdgCLO8e1hm9dh0tFaZvn0rABhnWUfId2H-3vpDET60YMvmS2AAPieq6ryeQceeuMI5Q/s320/IMG_7513.jpeg" /></a></div><br /><br /><p></p><p>For information on all 13 Attractions Tour locations and lodging and dining info, check out the Visit Wichita <a href="https://www.visitwichita.com/" target="_blank">website</a>. I’m already dreaming about my next trip to this friendly, fun city.</p><p><br /></p><p><i><span style="font-size: medium;"><span style="color: #2b00fe;">Disclaimer:</span> </span></i>While Visit Wichita covered the cost of my hotel, food, and attractions, all of the opinions expressed are my own. All photos are mine except where noted. </p><div><br /></div>Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0tag:blogger.com,1999:blog-2672457197598168162.post-30543982763385698412021-06-07T17:17:00.001-05:002021-06-07T17:17:08.211-05:00Lemon Drizzle Bundt Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2nj-w3HTWOoOGohBb0ZUsVKlqI14RNqNb3Ucr01FnMyarxmuLlHob2i0yw0rI2b4AG_-ozOxzk2X5ZFbA5JUuk2gKe0T64OStXCnD8M3c5gq-R8Q7qv4I_SMHTf-S2ca9lQulIweMXo/s2048/IMG_7063.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2nj-w3HTWOoOGohBb0ZUsVKlqI14RNqNb3Ucr01FnMyarxmuLlHob2i0yw0rI2b4AG_-ozOxzk2X5ZFbA5JUuk2gKe0T64OStXCnD8M3c5gq-R8Q7qv4I_SMHTf-S2ca9lQulIweMXo/w400-h300/IMG_7063.jpeg" width="400" /></a></div><br /><p></p><p>Since first hearing about a lemon drizzle cake on The Great British Baking Show, I’ve wanted to try making one. I love lemon confections with the perfect combination of tart and sweet. While lemon bars are also a favorite, cakes are so much simpler to make. </p><p>Or so I thought. </p><p>It took me three tries to get this recipe right. I was inspired by one I saw on Instagram made by Irish cookbook author Clodagh McKenna and a traybake version (made as a rectangular cake pan instead of round) by the iconic Mary Berry. Both recipes used the same ingredients and amounts for the actual cake. It was the method of mixing and the drizzle that differed. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLApuM_zu8obaUbbivTCyclOeU8_1Ywym7p-M38Sj8Z17Ws7Njz6noHpkNiyIdRJaDCggE6xElv_z33TDSmGvDv-V_jfStKUvaletGG0O0ciGHzOQYMmEx1YKkNhMi9JzhwpcCa6B5_ek/s2048/76F2EF91-595B-45BF-A28F-1FF5144B0398.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLApuM_zu8obaUbbivTCyclOeU8_1Ywym7p-M38Sj8Z17Ws7Njz6noHpkNiyIdRJaDCggE6xElv_z33TDSmGvDv-V_jfStKUvaletGG0O0ciGHzOQYMmEx1YKkNhMi9JzhwpcCa6B5_ek/w200-h200/76F2EF91-595B-45BF-A28F-1FF5144B0398.jpeg" width="200" /></a></div>For my first attempt, I baked it in the 8-inch cake pan McKenna’s recipe recommended. (Actually, her instructions called for a 20-22 cm round cake tin, which is right around 8 inches.) <p></p><p>Well, I had a disaster on my hands. The sides of my cake pan weren’t high enough, and the batter spilled over into the bottom of the oven. My smoke detectors blared as the lovely lemon batter turned black as I tried to clean it out. What was left in the pan continued to bake, but it sunk in the middle. However, it tasted great!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgPAqHyAWZnQhXaNUdEv4eatIFOtgaBxUIpe2EPCRSgIw6tiBOeVwSAfFWcx9MdAqYOYrZGne5MxIBiifNZcGpp6vw-1fDsz_6SVFrIpp3UCTNTrOtGQrjCAdds_-96ISRpNsvo1jjk8/s2048/IMG_6705.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgPAqHyAWZnQhXaNUdEv4eatIFOtgaBxUIpe2EPCRSgIw6tiBOeVwSAfFWcx9MdAqYOYrZGne5MxIBiifNZcGpp6vw-1fDsz_6SVFrIpp3UCTNTrOtGQrjCAdds_-96ISRpNsvo1jjk8/s320/IMG_6705.jpeg" width="320" /></a></div><br />For the second attempt, I used a 9-inch cake pan. It worked well, except the cake again sunk in the middle. I mean, it sank—to about half the size of the edges. <p></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPjhrT-imB8JSkuo3TwXHiJtZ5tGPJcGLlfgWh8F4xrkf7eJcE3PhLbdVL798Q-0YEPv78WVm_Y9e1mcpsz0DY_7UJSCrt2PKDrFlmzBEZpYYgCbLOrrlTLWVsFM0NRbNW5FcuzKEMr4/s2048/IMG_6735.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPjhrT-imB8JSkuo3TwXHiJtZ5tGPJcGLlfgWh8F4xrkf7eJcE3PhLbdVL798Q-0YEPv78WVm_Y9e1mcpsz0DY_7UJSCrt2PKDrFlmzBEZpYYgCbLOrrlTLWVsFM0NRbNW5FcuzKEMr4/s320/IMG_6735.jpeg" width="320" /></a></div><br /><br /><p></p><p><br /></p><p>It looked terrible even though it tasted delicious.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>I researched why cakes sink in the middle and came up with two possibilities: One, I opened the oven door too early before the cake could firm up. Though I never looked inside until the timer went off, both cakes seemed to take a long time to firm up in the middle—way past the time noted in the recipes. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRc6LgOKZD0i_bZN2gnJd_NBYOyLHMFQ6M-1TADzNxbNji5WMvqFqYTKjm1C1vq63extvKszqr8F92n0X5xP-qe3qKjycOoSyBrSG30_sVMcrEYD_NgoLYcf7YCDh3eiXx1kQdyFDSS0/s2048/IMG_6360.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRc6LgOKZD0i_bZN2gnJd_NBYOyLHMFQ6M-1TADzNxbNji5WMvqFqYTKjm1C1vq63extvKszqr8F92n0X5xP-qe3qKjycOoSyBrSG30_sVMcrEYD_NgoLYcf7YCDh3eiXx1kQdyFDSS0/s320/IMG_6360.jpeg" /></a></div><p><br /></p>The other possibility was too much leavening in the recipe. I wondered if the extra baking powder was too much when using self-rising flour, which also contains baking powder. Maybe the British “self-raising” flour was different than that found in the U.S.? It turns out our self-rising flour actually has less baking powder, plus salt. So, too much leavening probably wasn’t the issue.<p></p><p><br /></p><p><br /></p><p>Then I saw a couple of recommendations online for using a Bundt pan instead of a cake pan. This type would allow the center of the cake to bake at the same rate as the outside edge. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby-2TbnRRMdSew2VYmpZmppFZyJrpLWlzDl-BIgg9uNhmbH7ba5MbF1BezdaYdqWabb56wRPXKRm-SMcaHOwZxwX3gVcr3BFO7txh4q9KvMsENvVAv72BKunwL829_Fej9vfqj0S9eD0/s2048/IMG_7005.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby-2TbnRRMdSew2VYmpZmppFZyJrpLWlzDl-BIgg9uNhmbH7ba5MbF1BezdaYdqWabb56wRPXKRm-SMcaHOwZxwX3gVcr3BFO7txh4q9KvMsENvVAv72BKunwL829_Fej9vfqj0S9eD0/w400-h300/IMG_7005.jpeg" width="400" /></a></div><p style="text-align: center;">As you can see, that did the trick! </p><p>Lemon juice drizzled over the still-hot cake makes it moist and tart, while the glaze gives it an additional lemon flavor kick. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRm0W-UtP6parfSvPhyphenhypheneKWaYMkJDj4E_pqFaVau49TiRfkbxfsM17c8ny-HoQt5DNhU5xGYtj7wKUw1UkjbkhGdCMENLuBqLWFHcFSNMoYbjDq6NeeYWXJ0ltkuaa-8OAJZc3Rrg5xroY/s2048/IMG_7046.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRm0W-UtP6parfSvPhyphenhypheneKWaYMkJDj4E_pqFaVau49TiRfkbxfsM17c8ny-HoQt5DNhU5xGYtj7wKUw1UkjbkhGdCMENLuBqLWFHcFSNMoYbjDq6NeeYWXJ0ltkuaa-8OAJZc3Rrg5xroY/w400-h300/IMG_7046.jpeg" width="400" /></a></div><p></p><p>This cake makes a tasty summer dessert easy to both create and serve at an outdoor gathering. I also plan to enjoy it in the winter, when a lemony treat would brighten a cold, dreary day. </p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/4lZnK5a.jpg","name":"Lemon Drizzle Bundt Cake","yield":"10 to 12","author":{"@type":"Person","name":"Linda Ditch"},"video":null,"recipeIngredient":["225 grams unsalted butter, softened","225 grams granulated sugar","4 eggs at room temperature","4 tablespoons whole milk","275 grams self-rising flour","2 teaspoons baking powder","Zest of 2 lemons","Juice of 2 lemons","For the glaze:","175 grams confectioner’s sugar","3 tablespoons lemon juice","Lemon zest for garnish"],"recipeInstructions":["Preheat the oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray and set aside.","In the bowl of a mixer with a paddle attachment, add all of the cake ingredients except for the lemon juice. Beat until well mixed and smooth, starting the mixer slowly so the flour doesn’t fly out everywhere. 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Garnish with lemon zest."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmuid="6jIRCv7uZ7Pl68tEe1XaTM0xtuS2" data-ccmcardid="4623103960915" data-ccmcardnum="2"><div class="ccm-wrapper" id="recipe" style="background-color: rgb(255, 255, 255); border: 1px dashed rgb(37, 198, 229);"><div class="ccm-image" style="border-bottom-color: rgb(24, 225, 238);"><img src="https://i.imgur.com/4lZnK5a.jpg" draggable="false" alt="Lemon Drizzle Bundt Cake" title="Lemon Drizzle Bundt Cake"></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);" style="color: rgb(0, 0, 0); background: rgb(24, 225, 238);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Lemon Drizzle Bundt Cake</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>10 to 12</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Linda Ditch</span></span></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>225 grams unsalted butter, softened</li><li>225 grams granulated sugar</li><li>4 eggs at room temperature</li><li>4 tablespoons whole milk</li><li>275 grams self-rising flour</li><li>2 teaspoons baking powder</li><li>Zest of 2 lemons</li><li>Juice of 2 lemons</li><li>For the glaze:</li><li>175 grams confectioner’s sugar</li><li>3 tablespoons lemon juice</li><li>Lemon zest for garnish</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray and set aside.</li><li>In the bowl of a mixer with a paddle attachment, add all of the cake ingredients except for the lemon juice. Beat until well mixed and smooth, starting the mixer slowly so the flour doesn’t fly out everywhere. Spoon the batter into the Bundt pan and gently level the top with a spatula.</li><li>Bake for 30 to 35 minutes, or until the cake is lightly browned and a skewer inserted into the cake comes out clean. Allow the cake to cool in the pan on a rack for 10 minutes.</li><li>Turn the cake out of the pan onto the cooling rack with a piece of waxed paper or parchment paper placed under the rack to catch any drips. Using a toothpick or skewer, poke holes all over the top of the still-warm cake. Then slowly spoon the lemon juice, a teaspoon at a time, over the top of the cake, so it absorbs into the cake. You will see it soak in. Go slowly, or the juice will just run off the top. A few drips are okay as long as most of the liquid soaks into the cake. Leave the cake to finish cooling on the rack.</li><li>Once the cake is cool, whisk together the glaze ingredients until smooth and slowly pour over the top of the cake. You want the glaze thin enough to ooze down the sides of the cake but also thick enough to stay mainly on the cake.</li><li>Allow the glaze to firm up slightly, and then move the cake to a serving plate. Garnish with lemon zest.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class='ccm-card-styles'>.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='2'] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum='2'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='2'] .ccm-btns-wrapper{position:absolute;top:15px;right:0;}[data-ccmcardnum='2'] #ccm-printbutton{height:40px;font-weight:700;background:#6672E5;text-transform:uppercase;border-bottom-left-radius:50px;border-top-left-radius:50px;}[data-ccmcardnum='2'] .ccm-name{text-align:center!important;margin:40px 0 20px!important;text-transform:capitalize;}[data-ccmcardnum='2'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='2'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='2'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='2'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}</style><link rel='stylesheet' href='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/styles.css?v=1623104135304' /><script class='ccm-card-script'>var ccmPrintWin = null; 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if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class='ccm-card-e-script' src='https://common.recipesgenerator.com/code.js?v=1623104135304' type='text/javascript'></script><script class='ccm-card-u-script' src='https://cdn.recipesgenerator.com/6jIRCv7uZ7Pl68tEe1XaTM0xtuS2/code.js?v=1623104135304' type='text/javascript'></script><!-- END The Recipe Box -->Linda A Sunflower Lifehttp://www.blogger.com/profile/05070277192585488075noreply@blogger.com0