The pre-race salad (w/ Brie & walnuts) I’d like to think that one day, I’ll be one of those runners with wisps of gray in my hair who nonchalantly passes by some 20 year old in a long distance race. The last time I ran the half, I was the “passer-ee,” trailing behind runners 30 to even 40 years my senior. It was a low point, an embarrassment, and a “you’ve gotta do something, Jessie” moment.
The half-marathon is a formidable 13.1 miles. It bridges the gap between the shorter 5k/10k and the grueling marathon. It distinguishes those runners who sign up for that charity 5k run on the fly from others who are more serious about running. To many, 13.1 miles is unfathomable, but for serious runners, it’s just another race. Race bib for tomorrow! Don’t get me wrong. One of my good friends, Jerry, is what Clare and I would call- a real runner.
Anyway, somewhere in those paragraphs, I rambled away. While many people excessively carbo-load the week prior to, I didn’t at all. Pre-race Salad w/ brie & walnuts Salad Ingredients: Recipe: Chocolate Graveyard Pots de Creme Recipe | lolfoodie. Halloween is just over a week away, and I’m in full-on Halloween party food testing mode! Today I want to share with you this recipe for Chocolate Pots de Creme – with a spooky twist! The recipe that inspired me to make these can be found over at MyRecipes. To make 4 half-cup servings, you will need: 7 ounces of semi-sweet baking chocolate (or milk chocolate if you prefer)1 egg + 1 egg yolk1 1/4c heavy whipping cream2 tbs Kahlua (or other coffee-flavored) liqueur1 tsp vanilla extract1/2c crushed Oreos4 Pepperidge Farm Milano Cookies(optional) Edible pen or black icing to pipe text on the “tombstone” cookies Special equipment: Food thermometerBlender or food processor Start by processing the chocolate in your blender or food processor until it is finely chopped.
Put the egg and yolk into the blender or food processor and blend until just beaten. This is the chocolate I used. Heat the cream in the microwave until it boils – about 3 minutes. Now… this part is tedious. Anyway. Thai Recipes Home Style from Temple of Thai. Welcome to our Thai recipes section. Thai cuisine is adaptable, innovative and dynamic.
The best Thai cooking uses the freshest ingredients available to create the unique Thai taste. This taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour. Only Thai cuisine brings out all of these flavors to play together harmoniously in a meal. Cooking Thai food should be sanook - fun! Cooking can be meditative, relaxing and enjoyable. Get started with our home style Thai recipes for Pad Thai, Sticky Rice, Curry & Satay.
Most of the Thai recipes here are not elaborate but good useful everyday food that can be prepared with a reasonable expenditure of time and labor. These recipes are mainly home-style i.e. not in the palace tradition. That said, the recipe should be a only a rough guideline. Like all great cuisines, the foods in season should be the most important factor to determine what to cook. Basic knowledge of the balance of the five flavors is key. Coupon Lady Money Saving Madness. Making Miniature Stuffed Pizzas in Springforms. Stuffed pizzas are a Chicagoan delicacy consisting of layers of cheese and fillings above– and below– a thin pizza crust. One of the best ways to bake them is in a springform pan, so that the sides come out in perfect cylinders and come out easily. Taken to the small extreme, individual-sized stuffed pizzas are the ideal portable food to take to work for lunch. Made in miniature springform pans, they are compact, cute, tasty, filling, and are almost guaranteed to make your co-workers jealous.
Read on and we’ll show you how to make your own springform stuffed pizza, in any size you like. The common wisdom on making stuffed pizza is that it should be made in a “deep dish pizza pan,” which is nothing more than an overgrown (wide) cylindrical cake pan. Finally we got a little bit smart about this and used other kitchen gadgets to solve this problem: springform pans. We serve the large one immediately (for dinner), and save the smaller ones for lunches over the next few days. Pig Candy! How can you possibly go wrong with peppered bacon coated with dark brownsugar, baked, then glazed with pure maple syrup mixed with a little cayenne? Yeah, it's naughty good. The great folks at Burger's Smokehouse sent me some of their "crazy thick" (1/4") dry-cured bacon to try, so I thought I'd give it a proper treatment.
Right out of the gate, let me say that this bacon is outstanding! Order some up, and thank me later. I spent about half of my childhood just down the road from them in Columbia, Missouri, so that makes it even more special for me. We have to support our smaller family-owned producers. OK, if you've never made or experienced pig candy, strap yourself in for a serious porcine indulgence. Ingredients1 lb Thick-cut peppered bacon, preferably Burger's 1/2 cup Dark brown sugar (more as needed)1/4 cup Pure maple syrup1/4 tsp Cayenne MethodPreheat your oven to 375*.
Mix the syrup and cayenne well in a small bowl and set aside. Bake until the bacon reaches your desired doneness. Nutella Mug Cake | The Family Kitchen. Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up.