tag:blogger.com,1999:blog-59589460103593624922024-03-04T19:26:09.699-10:00Aloha Yinz MangiaIn Hawaii Aloha is love. In Pittsburgh (Pennsylvania) Yinz is our "y'all". In Italy Mangia is eat. This is a blog about a serious love for food regardless of location.Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.comBlogger230125tag:blogger.com,1999:blog-5958946010359362492.post-59123948713818178022016-05-01T18:04:00.001-10:002016-05-23T19:08:04.669-10:00Gelato at La Carraia in Firenze (Florence)<div class="separator" style="clear: both;">
We spent the first 3 days of our trip in Firenze, Italia (Florence, Italy, as we'd say). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQLykUOrO0OplQeCuwzWXKCf9VTB6ukCsGjxvSgGGTXK1ODhKVpQQ8cPg0WQZ9rhPtq8lZaIj4wmRRlPjFDETrllgd4uq-EGIkKn-tvvzLk-UbbEyJyBPBSrN0Noq15JNo00Myirpqak/" style="margin-bottom: 1em; margin-left: 1em;"><img alt="" data-json="" height="748" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQLykUOrO0OplQeCuwzWXKCf9VTB6ukCsGjxvSgGGTXK1ODhKVpQQ8cPg0WQZ9rhPtq8lZaIj4wmRRlPjFDETrllgd4uq-EGIkKn-tvvzLk-UbbEyJyBPBSrN0Noq15JNo00Myirpqak/" title="Firenze" width="500" /></a></div>
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After our first dinner at Salumeria Verdi we promptly christened our Italian journey with an inaugural gelato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5bNsuCjplhcPDALARkw0YrvIqAbK2B6ViI_Qa3s2rb6TuPfnF5E2f2uZ3eN99wHZrPj_AjV2f4_KeePADsF4XJ7iIkX8vmmaegSFd2Z4GvHFNLIsL9WtDavJ4qC3F2WGEQF4JvKn7ds/" style="margin-bottom: 1em; margin-left: 1em;"><img alt="" data-json="" height="666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5bNsuCjplhcPDALARkw0YrvIqAbK2B6ViI_Qa3s2rb6TuPfnF5E2f2uZ3eN99wHZrPj_AjV2f4_KeePADsF4XJ7iIkX8vmmaegSFd2Z4GvHFNLIsL9WtDavJ4qC3F2WGEQF4JvKn7ds/" title="Gelato 3" width="500" /></a></div>
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By "we" I mean myself, both of my parents, and my husband Bryce. Why yes "we" did ask the gelato man to take our photo!</div>
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Bryce started off the following day with a morning gelato, as well!</div>
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Of the thousands of photos we took the one below is one of my very favorites. It truly captures so much of our visit: walking, chatting, and enjoying gelato simultaneously.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DJZPc_o-sLJfLk-uleG3fNbKP11zZQ3145O63lSr951IBCmccCyvNQ5gLB82qJkfSGKv4iV7meJXvWQoyeJNZPEdsNgPuDwSyRwPonDkwQrdE3JL5pUUJwyGh32Kgb24Uo99MFG-Cxg/" style="margin-bottom: 1em; margin-left: 1em;"><img alt="" data-json="" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DJZPc_o-sLJfLk-uleG3fNbKP11zZQ3145O63lSr951IBCmccCyvNQ5gLB82qJkfSGKv4iV7meJXvWQoyeJNZPEdsNgPuDwSyRwPonDkwQrdE3JL5pUUJwyGh32Kgb24Uo99MFG-Cxg/" title="Firenze Gelato Walk" width="500" /></a></div>
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Trip Advisor successfully sent us to the best panini on our first night in Firenze. On day 2, I dragged our crew to La Carraia, the best gelato in town according to Trip Advisor. We should have known we were heading in the right direction when a couple, who was eating gelato and offering to take our photo, told us that their gelato was incredible and it only cost 1 Euro. Just a few minutes later we arrived and filed quietly into a long line of both foreign tourists and local Italians alike. As if the Internet and some strangers weren't enough recommendations, the locals eat there, too!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLh2G60Rt0A3l6ExRwodrAPlK675Hj4wNkaOn4ancabVXw5lzCdw3srSPhPB6aJzgha2-ytibcYb2u2wXHWWDNsXUa4WCmk_2m12DvyJtdvqALOAX82Z73Ec7aOU0VQs77PJf9Zs68F8/" style="margin-bottom: 1em; margin-left: 1em;"><img alt="" data-json="" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLh2G60Rt0A3l6ExRwodrAPlK675Hj4wNkaOn4ancabVXw5lzCdw3srSPhPB6aJzgha2-ytibcYb2u2wXHWWDNsXUa4WCmk_2m12DvyJtdvqALOAX82Z73Ec7aOU0VQs77PJf9Zs68F8/" title="La Carraia" width="500" /></a></div>
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The selection was broad and you can see all of the differing pricing and sizes. So many decisions to make!</div>
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Because the line was long we had time to think about our selection.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGk56vbaz2Wj9ubHWkh4JfzrBV58jAgej-B1wpF3yLnP9CapgV9DXbAa_t9WOtr_XZvgg850LjZIN7wredl7pnuCH8ZUAfbNzTfq22iBXXNFAoElgLZOm9Tw_S3bsG3Lt9ZaotOaepQ4/" style="margin-bottom: 1em; margin-left: 1em;"><img alt="" data-json="" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGk56vbaz2Wj9ubHWkh4JfzrBV58jAgej-B1wpF3yLnP9CapgV9DXbAa_t9WOtr_XZvgg850LjZIN7wredl7pnuCH8ZUAfbNzTfq22iBXXNFAoElgLZOm9Tw_S3bsG3Lt9ZaotOaepQ4/" title="La Carraia 2" width="500" /></a></div>
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I have 0.0% buyers remorse. The cioccoarancia (chocolate with orange) was the very best gelato I've ever had in my entire life!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufgWE80TjJ559OXbGWPydMyhVU-ijl6l3Q-6trztdLYc0f2YKfVd7jQN7QflLEWlHa58WhFcjSA82DWm24FqxXscDitHFKedqimHF4lBnNY8jFkV7em02pZeq3YXlKu1l8wBIM9UTYQ4/" style="margin-bottom: 1em; margin-left: 1em;"><img alt="" data-json="" height="748" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufgWE80TjJ559OXbGWPydMyhVU-ijl6l3Q-6trztdLYc0f2YKfVd7jQN7QflLEWlHa58WhFcjSA82DWm24FqxXscDitHFKedqimHF4lBnNY8jFkV7em02pZeq3YXlKu1l8wBIM9UTYQ4/" title="Cocoa rancid" width="500" /></a></div>
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We sat on the wall across the street with the water at our backs and the sun shining on us. The moment and the gelato rocked my socks off. The chocolate was smooth and rich and the orange was fresh and refreshing. They were perfection together, like a hug of chocolate and fruit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANT8mlGRrkFGastYKptnwE1IgY7uDRPzxlUIxBKR5ZaBNncZk7sjHh4dj0O8BHrNUWHlgluBE8_mURKlxrG9mmbhEWyuRNyRMbxvMdJ-xn_RnhyeyOyGnUKQGlV3YocPBt-BtRLrvXmA/" style="margin-bottom: 1em; margin-left: 1em;"><img alt="" data-json="" height="748" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANT8mlGRrkFGastYKptnwE1IgY7uDRPzxlUIxBKR5ZaBNncZk7sjHh4dj0O8BHrNUWHlgluBE8_mURKlxrG9mmbhEWyuRNyRMbxvMdJ-xn_RnhyeyOyGnUKQGlV3YocPBt-BtRLrvXmA/" title="The best gelato in Firenze" width="500" /></a></div>
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If you're ever in Florence please try this spot. Morning or afternoon, once or twice in a day, there aren't any rules when it comes to gelato!
Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com5tag:blogger.com,1999:blog-5958946010359362492.post-77228501355236213882016-04-30T18:23:00.001-10:002016-04-30T18:23:44.159-10:00Pinos Sandwiches/Salumeria Verdi in Firenze (Florence)<div class="separator" style="clear: both;">
1 Uber ride, 2 long flights, and 2 train rides and we're finally in Firenze (Florence). Last night my parents, Bryce, and I settled into our hotel and kept ourselves moving in an effort to ward off the jet lag and any spur of the moment naps! We had our first true Italian meal at Pinos Sandwiches/Salumeria Verdi. </div>
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It was highly acclaimed on Trip Advisor, simple, and nearby our bicycle tour meeting location. I was feeling like a pretty proud tour guide when our journey to find this spot went so smoothly!</div>
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Our sandwiches (panini) were excellent! I think mine was the best, which is always a good sign.<br />
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Mine was the <b>finocchiona </b>with finocchiona (salami with fennel), pecorino cheese, pomodori secchi (sun dried tomatoes), and pesto.<b> </b></div>
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Dad had the <b>pork best </b>with prosciutto arrosto (roast pork), patate (potatoes), scamorza affumicata (smoked cheese), and pesto. He was bragging about eating a sandwich with avocado, I can't wait to tell him his superfood was really a potato! </div>
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Bryce had the <b>Italia </b>with bresaola, parmigiano reggiano, pomodoro (fresh tomatoes), insalata (salad), and pesto.</div>
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Mom had the <b>turkey best </b>with tacchino (turkey), spinaci (spinach), peperoni (peppers), melanzane (eggplant), scamorza affumicata (smoked cheese), and pesto.</div>
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The whole tab, including a big birra (beer) was only 19 euro. We raved about our sandwiches for the next few hours!<br />
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Sadly my tour guide street-cred was cut short as soon as we arrived to the bike tour to find out it was booked for the wrong day! Since it was raining I think everyone was a tad bit relieved. </div>
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This morning I'm awake very early and feeling rested after finally sleeping in a bed again. This post was 99% complete before my alarm clock went off so I am also feeling hungry and ready for another day, as well as a meal or 4, in Firenze!<br />
<br />Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-32096626030580072992016-04-28T20:55:00.000-10:002016-04-28T20:55:45.727-10:00Italy and GreeceWell friends, it's approaching midnight and our alarm clocks are set for 5:00 am. We leave tomorrow for 2 weeks in Europe and I feel like I've done more today than in my previous 30 years of life!<br />
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I've read, planned, mapped, and poured over travel guides. My phone has been a constant source of weather updates, travel tips, exercise tracking, and so on. I even borrowed maps from the library for each city we're visiting. Did you know that you can do that?<br />
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We're packed and just about ready to go. I've set a firm 2-gelato-a-day minimum for our time in Italy. I can't wait to be there and I can't wait to tell you all about it.</div>
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Arrivederci!</div>
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com2tag:blogger.com,1999:blog-5958946010359362492.post-50658281388852354042016-03-15T18:47:00.000-10:002016-03-15T18:48:24.931-10:00Brunch at Cafe Nola - Bainbridge Island, Washington<div class="separator" style="clear: both; text-align: left;">
Hello my friends! Are you still there? Is this thing on ((taps microphone))? It's been entirely too long! <a href="http://www.alohayinzmangia.com/2015/12/thanksgiving-trifecta.html" target="_blank">Three months</a>, you say? I am truly sorry. </div>
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Things are going well although I have been quite busy. My career has kept me jammin'. <a href="http://www.alohayinzmangia.com/search/label/The%20House%20with%20the%20Fig%20Tree" target="_blank">Our house</a> has undergone some serious remodeling, resulting in our using the small, dishwasher-less kitchen in our downstairs mother-in-law suite. I've completed 2 Italian language courses and have planned an adventure to Italia for next month. Excuses, excuses, right?</div>
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Not quite. Life has been hectic and crazy and AWESOME. I've considered quitting blogging. I've wanted to start a new blog altogether. I've oscillated between the two! Have I made a decision? No. Am I sure that I will keep eating, cooking, and writing in the future? Yes.</div>
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My goal is to make things a little more simple around here - write (more often) about delicious foods, post photos that make me happy, and keep myself laughing. Won't you check back again soon? For now, a sweet little post about brunching with babes...</div>
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From Seattle you can hop on a ferry boat and escape the city hustle and bustle for a more laid back lifestyle on any of the nearby stops or islands. We took the ferry on a grey Sunday morning over to Bainbridge Island to meet up with our friends for breakfast. </div>
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We met at <a href="http://www.cafenola.com/" target="_blank">Cafe Nola</a>, an adorable little restaurant that was buzzing with breakfast goers. I'd reviewed the menu before we arrived (doesn't everyone do that?) and had some items in mind. While waiting for our friends to arrive I was chatting with our waitress who highly recommended the most interesting dish called egg in clouds. They separate the yolk, then whip the egg whites and incorporate the chives and smoked bacon. The yolk is placed back on top and the whole thing is baked and sprinkled with pecorino cheese. It was like nothing I've ever eaten before! So many delicious breakfast staples in such an odd and wonderful structure.<br />
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We all shared an order of the bacon wrapped dates. They're stuffed with chorizo, drizzled with balsamic vinegar, and served with some crumbly cheese. Of course these were delectable and we were getting creative on ways to make sure the cheese stuck to the bacon boat before making a journey into our mouths!<br />
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The third and final of my many small plates was this grilled cantaloupe bruschetta with goat cheese, arugula, and hazelnuts. The bread was grilled, rather than toasted, and that's the way to go! It was totally unique and delicious. </div>
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Finally, we shared a little creme brulee. Cracking into the shell is always the best part, aside from the great taste.<br />
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Everyone enjoyed breakfast, although each others' company was the best part! I used to babysit the now big girl/big sister back when we lived in Hawaii. Baby G and I met for the very first time that day but got along great :) Could they be any cuter?</div>
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The boys spent a little quality time together and that may or may not be dessert on the babe's face!<br />
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-18724132882378609932015-12-06T18:31:00.001-10:002015-12-11T06:23:39.974-10:00Thanksgiving Trifecta<div class="separator" style="clear: both;">
This year we hosted Thanksgiving dinner at our home. My responsibility was the Thanksgiving trifecta - turkey, mashed potatoes, and gravy. I kept things as simple as possible, given Thursday was my only day off from work. I cut a few corners with packets of gravy and potatoes made the day before so that my focus on Thursday could be cooking the turkey and enjoying our company! Bagheera, our cat, was happy to keep the seats warm for our guests.</div>
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<b>The BEST Mashed potatoes and Easy Gravy</b></div>
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<a href="https://sites.google.com/site/alohayinzmangia/mashed-potatoes-and-gravy" target="_blank">Print these recipes</a></div>
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4 - 6 servings of potatoes</div>
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8 servings of gravy</div>
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<b>Potatoes</b></div>
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4 Russet potatoes, peeled and cut into 1" cubes</div>
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1/2 of a teaspoon of salt</div>
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4 Tablespoons of butter</div>
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1/3 of a cup of half and half</div>
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4 ounces of shredded cheddar cheese - we used Beecher's Flagship Cheese, a Seattle gem!</div>
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Salt and pepper</div>
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<b>Gravy</b></div>
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2 packets of turkey gravy mix</div>
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Water</div>
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Bacon fat</div>
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<b>Potatoes</b></div>
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In a large pot, cover the potatoes with 1" of water before bringing to a boil. Add salt and cook for 20 - 25 minutes, until the potatoes are tender. Drain and transfer potatoes into a large bowl. Using a hand mixer on low speed, beat the potatoes to your desired texture. Add the half and half, butter, cheese, and salt and pepper and incorporate into the potatoes. </div>
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My preference is super smooth, while my Mom and my Husband love to keep them lumpy. I made the potatoes on Wednesday and reheated them in the oven just before Thanksgiving dinner - easy peasy!</div>
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<b>Gravy</b></div>
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Prepare the gravy mix according to the package instructions (likely just add water and bring to a boil on the stove top)</div>
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While the gravy is simmering, add a spoonful of bacon fat and stir will to incorporate.</div>
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<b>Roasted Turkey</b></div>
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More than enough turkey for 6 people and leftovers for a week...</div>
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One whole turkey, defrosted</div>
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Ours was already brined and weighed 14.5 pounds </div>
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10 sage leaves</div>
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1/2 of an onion, cut in two</div>
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1 - 2 whole carrots, cut in two</div>
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1 - 2 rosemary sprigs</div>
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4 Tablespoons of butter</div>
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2 Tablespoons for melting </div>
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2 Tablespoons (at room temperature) for applying to the turkey</div>
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4 Tablespoons of olive oil</div>
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Salt and pepper</div>
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Twine for trussing the turkey</div>
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Remove giblets and neck from the turkey. Rinse the turkey in cool water and pat dry, then let it sit at room temperature for about an hour. Preheat the oven to 425 degrees F. Be sure to position the oven rack low enough that the turkey will fit!</div>
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Season the inside of the bird with pepper, then insert the onion, carrots, and rosemary in the turkey. Slide your fingers between the breast of the turkey and the skin, then repeat with hands covered in butter to coat. Finally stuff 10 sage leaves under the skin. </div>
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Truss the turkey. If you're like me, you need those simple instructions to be <a href="http://www.foodnetwork.com/videos/how-to-truss-a-turkey-0112582.html" target="_blank">brought to life by Alton Brown</a>. Finally spread butter on the entire turkey before setting it, breast side up, in a roasting pan. Pour 1" of water into the bottom of the pan.</div>
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Combine the additional 2 Tablespoons of butter and 4 Tablespoons of olive oil in a small pan and melt to use for basting. </div>
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Roughly 3 - 4 hours before dinner is served, insert the turkey into the oven and reduce the temperature to 325 degrees F. Every hour baste the turkey with the melted butter and olive oil combination. Begin testing for doneness after 2.5 hours. The thickest part of the thigh should be 170 degrees F on a thermometer. Once the turkey is finished, transfer to a cutting board and tent with foil. Allow the bird to rest for at least 30 minutes before carving. </div>
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I nominated our friend to carve the turkey, although <a href="http://www.foodnetwork.com/videos/how-to-carve-a-turkey-0112583.html?soc=thanksgivingfeastsocial_20151125_55638896&adbid=10153181028271727&adbpl=fb&adbpr=20534666726" target="_blank">there's also an Alton Brown video for that</a>! What would we do without him?</div>
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Bryce made stuffing and ribs while our friends brought homemade rolls, and corn casserole. </div>
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<span style="text-align: start;">The spread of food was exceptional!</span></div>
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I did my best to make sure my food wasn't touching!</div>
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Thanksgiving is a great day and a delicious meal. The fun really starts once the Christmas season begins, for me! We haven't missed the tree lighting at Pike Place Market since we moved to Seattle. </div>
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I hope you've had a wonderful Thanksgiving and that you're looking forward to the Christmas season as much as I am!</div>
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-87566208757163936952015-10-05T17:26:00.000-10:002015-10-05T17:26:35.355-10:00Agrodolce // Wedding Anniversary II<div class="separator" style="clear: both; text-align: center;">
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Aloha friends! It's been a while, hasn't it? We've had more visitors than we can count over the past few weeks and months. Between house guests Bryce and I managed to sneak off to a nice dinner to celebrate our 2nd wedding anniversary at <a href="http://agrodolcerestaurant.net/home/" target="_blank">Agrodolce</a>, known for their Organic Sicilian Cuisine. We went to <a href="http://www.alohayinzmangia.com/search/label/Sicily" target="_blank">Sicily</a> on our honeymoon, right around our first anniversary, so it was more than appropriate. </div>
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMudg3qIZlohgZ9V_e5nIk0TAa9ZoMBrmN_tS-2wcSDeD24NqnULcy4jVmfboOPY3CPk6VbQbX_VAKCuz20pmDhnY0n4ddYMygACM9w0fk99oANopQz1BWl4ApLOUPn_8EYcDDqoYINE/s640/DSC_0342.JPG" width="640" /> </div>
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<a name='more'></a>Agrodolce is located in the neighborhood of Fremont and is the sister restaurant to the <a href="http://www.alohayinzmangia.com/2014/01/golden-beetle-birthday-dinner.html" target="_blank">Golden Beetle</a>, where I celebrated my birthday last year. Both the store front and the street that Agrodolce is set on are too-freaking-cute. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvs2XRD1tjQJf0TGQm4A5SL48skBG-K2oG9bqG2jjpUBHB-C3XbcOcWwaIse8tf_C8UH3VfcyKK-_3ZDOTrnxQg0NsHmFA4gQQOjP21gRIRnCiDOgoc76n8DBEQCO_z4e-oMsa2tDr8ts/s1600/DSC_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvs2XRD1tjQJf0TGQm4A5SL48skBG-K2oG9bqG2jjpUBHB-C3XbcOcWwaIse8tf_C8UH3VfcyKK-_3ZDOTrnxQg0NsHmFA4gQQOjP21gRIRnCiDOgoc76n8DBEQCO_z4e-oMsa2tDr8ts/s640/DSC_0331.JPG" width="426" /></a></div>
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We made an early dinner reservation and the place was nearly all ours, with the sun shining through the huge windows, for quite some time! It was lovely. Yep - I'm an old married lady - I just spoke about sunshine and said 'lovely.' <br />
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Say 'formaggio' Bryce!<br />
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We'll call this photo a happy accident. Also, VINO!<br />
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Oh yes, I was there, too! I <b>loved</b> the artwork on the walls all around Agrodolce but, most especially, the multicolor painting seen behind me here with a funky clear chandelier. So. Much. Fun.</div>
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Yeah, the married lady is now talking about decor. Have I mentioned that we're also new homeowners? I bet you can't tell. Let's get to the grub!<br />
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Bryce began with the grilled bruschetta with summer (eggplant) caponata, toasted pine nuts, and ricotta salata. He "doesn't like eggplant" and he ate every last bite of this dish! During our cooking class in Sicily we learned to grill bread for bruschetta, rather than toasting it, and it's infinitely better grilled, I promise! It's slightly crispy on the edges and the middle remains soft and chewy. <br />
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The chilled heirloom tomato soup with Washington peach, shaved fennel, and black sheep creamery brebis was chilled, refreshing, and so delicious. Soft cheese, thin slices of fennel, and olive oil floating on the top of the bowl made for a perfect texture combination. I could have eaten a bathtub full of this soup!<br />
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From the hand made pasta options Bryce and I chose the ricotta cavatelli with marsala braised wild boar, fennel, and oil cured olive. The cavatelli was so soft and tasty and the boar and olives gave the dish a great salty zip. The leftovers the next day were even better!<br />
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While I generally don't order chicken in restaurants, our secondi dish was the roasted half chicken with pecorino risotto, grilled fresh figs (!!), fresh arugula, and grilled shallot vinaigrette. It was ah-ma-zing. The chicken was so tender with some nice, crispy skin on top. The risotto was creamy and comforting. Bryce doesn't care too much for figs (truly. not like his aversion to eggplant!) so I got to eat both of the bites of heaven myself.<br />
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What's an Italian meal without cappuccino? Incomplete. <br />
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Sharing, I'm told, is a requirement of marriage. <br />
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And now, for the main event, the best cannoli we've ever had. When Bryce took the first bite he declared that it was the best cannoli he's ever had. I was immediately MAD. Our family recipe for cannoli trumps any we've had in America, Italy, and even Sicily. I ate crow, along with this wonderful cannoli, just a few moments later and I fully agree with Bryce's conviction. The chocolate ricotta filling was rich, but not too sweet. Both ends were loaded with chocolate chips and the candied orange was tangy and soft. The real deal breaker was the thin and crispy shell. Its texture was like delicate like a potato chip and the crunch was purely perfection.<br />
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Our dinner was delectable and the celebration was low-key. It was awesome!</div>
Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-27171035069919478722015-08-23T18:17:00.000-10:002015-08-25T08:28:35.767-10:00Seattle Summer and Polish Festival<div class="separator" style="clear: both;">
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We have been enjoying a summer full of visitors and great eats. Aunt Slynn stopped by for a few weeks and the adventures were never ending. A trip to Seattle wouldn't be complete without a stop to Pike Place Market, a coffee in hand, and a visit to Rachel the pig! </div>
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My absolute favorite spot in the market is <a href="http://www.marketspice.com/" target="_blank">Market Spice</a>. The walls are lined with shelf after shelf full of spices, coffees, and teas. You can buy any of them in bulk or in prepackaged amounts, plus all of the accessories are available there as well. Spice jars, tea kettles, coffee presses, etc. It's incredible. </div>
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Let's not confused walls lined with coffee, tea, and spices with walls covered in chewed up gum. The gum wall is so gross and so fascinating all at the same time and everyone who visits me is forced to visit and pose here. </div>
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We couldn't miss the <a href="http://polishfestivalseattle.org/" target="_blank">Polish Festival</a> at Seattle Center, the campus surrounding the Space Needle. We're not Polish, but my Aunt Slynn and I enjoy the fare of Poland as much as the next Yinzer (Pittsburgher).</div>
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We pooled our resources and were scrip-rich!</div>
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The first stop, of course, was for pierogies. Nothing beats a homemade pierogi, no hard feelings Mrs. T. The starchy potato inside the soft blanket of pasta warmed with butter is a little dumpling from heaven. </div>
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The potato pancakes were also calling my name. Standing in line in the shadow of the Needle makes it not so tedious.</div>
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The potato pancake making has clearly been perfected!</div>
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I love a little variety and a pancake with applesauce and another with sour cream is right up my alley. The Polish festival did not disappoint.</div>
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We're looking forward to a few more months of this lovely Seattle [warm and dry] summer weather and the upcoming Italian Festivals - <a href="http://www.sangennarofestivalseattle.org/" target="_blank">San Gennaro</a> and <a href="http://www.festaseattle.com/" target="_blank">Festa Italiana</a> - as well as the <a href="http://www.thefair.com/" target="_blank">Washington State Fair</a>!</div>
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com1tag:blogger.com,1999:blog-5958946010359362492.post-33856420710914179542015-08-01T11:08:00.000-10:002015-08-01T11:08:08.376-10:00[After] The Green Kitchen<div class="separator" style="clear: both; text-align: left;">
Have you been holding your breath anxiously awaiting the after photos of <a href="http://www.alohayinzmangia.com/2015/07/before-apple-kitchen.html" target="_blank">our crazy apple wallpaper kitchen</a>? Believe me, I was anxious to remove the colorful fruits and put my own touch on the kitchen. Please enjoy the photos of our apple turned GREEN kitchen!</div>
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The mini-makeover consisted of removing the border and wallpaper then priming and painting. It's amazing what a can (or two) of paint can do!</div>
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Our home and kitchen are certainly lived-in. I'm not one of those people who can't stand the sight of clutter, but having so many cabinets surely makes keeping the counters reasonably clear and clean. </div>
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Remember I'd mentioned the faucet explosion? The upgrade was our very first unexpected home expense! We have been living for years without a microwave and that little nook became a perfect place for my favorite cook books.</div>
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Clearly red is my accent color but I think it has gone a little overboard in recent years! I'm trying to tone it down a bit and include a little more white and teal. The best kitchen towels ever are <a href="http://www.target.com/p/threshold-fountain-7-x-7-08-x-15-3-kitchen-textile-set/-/A-14766703#prodSlot=medium_1_2&term=threshold+fountain+towel" target="_blank">the 2-pack from Target</a> - they're large and super absorbent.</div>
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Something I often think about are the little spots of counter on either side of the stove and if they make sense. Neither side is large enough for a whole plate or cutting board to fit so my thought is that it may be better to have a wider counter on just one side. Is that weird? Functional? Brilliant?! </div>
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This is the largest wall space and I can't tell you how much more nice and normal it looks. Between my Mom and I we've put some sort of "Mangia Mangia" sign in kitchens for at least a decade!<br />
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Thanks for touring our kitchen and <a href="http://www.alohayinzmangia.com/search/label/The%20House%20with%20the%20Fig%20Tree" target="_blank">the House with the Fig Tree</a>!</div>
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It's looking much better than it did in November! (Photo taken on Memorial Day.)</div>
<br />Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com1tag:blogger.com,1999:blog-5958946010359362492.post-73344789199019810742015-07-08T05:51:00.001-10:002015-07-08T06:03:04.058-10:00[Before] The Apple Kitchen<div class="separator" style="clear: both; text-align: center;">
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Last November we bought our very first home in Seattle, Washington. It was built in 1948 and we love the location, size, and charm of the house most of all. It's got many classic and beautiful elements including original hardwood floors, arched doorways, and large picture windows. <br /><br />The kitchen is the heart of the home, they say. Ours, however, was severly lacking in the appearance department! Functional - yes. Spacious - yes. Ugly - YES. Please enjoy the before photos, taken the day we got our keys, prior to the mini kitchen makeover.<br /><br />There are three doors leading into the kitchen. If you walked in through the front door this would likely be the way you'd enter. How do you like those apples?!<div class="separator" style="clear: both; text-align: left;">
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Yes, my friends, that's multicolored apple border on top of yellow and white striped wallpaper. The white cabinets aren't bad at all! Have your eyes been able to look away from the apples yet? <div class="separator" style="clear: both; text-align: center;">
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There are plenty of cabinets and tons of counter space, even if it's blue. That faucet bit the dust just a few days later, shooting water every which way about the kitchen! <div class="separator" style="clear: both; text-align: left;">
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There's one tiny portion of wall space that wasn't covered with wallpaper and/or border and you're looking at it! <div class="separator" style="clear: both; text-align: center;">
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The electric stove isn't my favorite, but it gets the job done. Notice the tacky wallpaper over the arched doorways, please. <div class="separator" style="clear: both; text-align: center;">
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Now we're circling back to the side of the kitchen which we began on and, yes, there are more apples and stripes there. I love that little diagonal cabinet because it's unique, makes room for a clear walking path, and it fits pots and pans perfectly!<div class="separator" style="clear: both; text-align: center;">
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<br />We hope to do a major renovation next year to scrap the 90's blue counter tops, parquet flooring, and electric stove. My future dreams include a new flooring, cabinets, countertops, a double oven, gas stove, and an unlimited budget!<div class="separator" style="clear: both; text-align: center;">
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I jumped for joy in the yard the day we moved in, literally. Do you see that tree on the right? I HAVE MY VERY OWN FIG TREE! This photo was taken in November and the tree is now filled with new, huge leaves and probably 100 figs. They're not quite ripe yet. <br /><br />Thanks for touring the kitchen with me. Stay tuned for the after photos!Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-66959991753772589362015-06-28T15:27:00.003-10:002015-06-29T11:34:57.783-10:00Homemade Taco Seasoning<div class="separator" style="clear: both;">
<span style="font-size: small;">Hello there friends! It's been a while, hasn't it? I've been cooking like crazy but haven't found the time to put together a proper post for you. After modifying my recipe no less than 6 times, I'm finally ready to share with you this homemade taco seasoning.</span></div>
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<span style="font-size: small;">You know the stuff from the store? A little packet with handy instructions on how to make a lovely taco dinner.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3S0gP2_MVC9C6K1YRJ3vDK4Ic3yYfXAhghlZY2GBdqoYvP1pnp2NpvSvsVG7Ybfin9Cou3SVzZh_xdoBB_QwRzLhGwmiORkor7NWOdCfmtDv9OM67utV2j9nNI598_rwhVZTScTKH-yA/s640/blogger-image--1305579750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3S0gP2_MVC9C6K1YRJ3vDK4Ic3yYfXAhghlZY2GBdqoYvP1pnp2NpvSvsVG7Ybfin9Cou3SVzZh_xdoBB_QwRzLhGwmiORkor7NWOdCfmtDv9OM67utV2j9nNI598_rwhVZTScTKH-yA/s640/blogger-image--1305579750.jpg" /></a></span></div>
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<span style="font-size: small;">I mean, really, who doesn't like tacos? Also a photo of a family holding hands in a field... sold.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhum6GFtMew4H2YTh4usDpyRLiehBCJRqarMObvgi9mAiYQytGDvvl_IQZZKOCfK-ryvbN-Bq6sfBYfYQyBsY4YACu3nF-VXhRqR2CM_OwqoFbNlsyfgnxddCeE6R_jocZ-UTl8n0Ol0nY/s640/blogger-image-540552793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhum6GFtMew4H2YTh4usDpyRLiehBCJRqarMObvgi9mAiYQytGDvvl_IQZZKOCfK-ryvbN-Bq6sfBYfYQyBsY4YACu3nF-VXhRqR2CM_OwqoFbNlsyfgnxddCeE6R_jocZ-UTl8n0Ol0nY/s640/blogger-image-540552793.jpg" /></a></span></div>
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<span style="font-size: small;">'Now without MSG' seems like a great claim, although the ingredient list isn't optimal. I have a new friend (in real life, not an online or blog friend) who is a food scientist. I must have missed that path on career day! When I asked her about ingredient #1 - maltodextrin - she said that it's a bulking agent.</span><br />
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<span style="font-size: small;">If you're like me, you just asked yourself "aaaaand a bulking agent is
what?" She said that it literally just takes up space to fill up the
packet. Seems bogus to me! </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4l-mMeFId4d8mZ9RC6qgbK7CjYV1rLea317-n7ASSNE5BJZsf_qKYSlTHqUuT_n9xPtvWEjGJRGjN6Xac1l0-gKz5isP_DCrIArm6Um2ve7sIqWFdj-2z1dAgR8o63_6mkTdj8RjI70/s640/blogger-image--23961226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4l-mMeFId4d8mZ9RC6qgbK7CjYV1rLea317-n7ASSNE5BJZsf_qKYSlTHqUuT_n9xPtvWEjGJRGjN6Xac1l0-gKz5isP_DCrIArm6Um2ve7sIqWFdj-2z1dAgR8o63_6mkTdj8RjI70/s640/blogger-image--23961226.jpg" /></a></span></div>
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<span style="font-size: small;">I'm happy to let you know that this homemade taco seasoning is much, much more delicious without any smoke-and-mirror ingredients. No bulking or anticaking agents here! You're likely to have some, if not all of the spices at home. Once you invest in them this recipe will cost you nothing and having spices on hand helps with that extra kitchen creativity! Hubby made me this spice rack after 15 months of begging. We hung it up in our apartment and bought our house 1 week later! Who knows how much time we could have saved from house hunting, had he just made it sooner...</span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuQhnhKn_w5zK7AUgEpb4GFzHl3aPoY2HMNomcAxsxdlOeKaQj5U9do-bQi3Tk6HfUO2usQ_R4fmNHiOm8pLC8vhQHnxnV6dJl9x6Ji_FkVim9e5664OpFtV8BhSL3NaulyTynTe1o2M/s1600/IMG_1545.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuQhnhKn_w5zK7AUgEpb4GFzHl3aPoY2HMNomcAxsxdlOeKaQj5U9do-bQi3Tk6HfUO2usQ_R4fmNHiOm8pLC8vhQHnxnV6dJl9x6Ji_FkVim9e5664OpFtV8BhSL3NaulyTynTe1o2M/s640/IMG_1545.JPG" width="506" /></a></span><br />
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<span style="font-size: small;"><b>Taco Seasoning</b></span></div>
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<span style="font-size: small;"><a href="https://sites.google.com/site/alohayinzmangia/homemade-taco-seasoning" target="_blank">Print this recipe</a></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">1 Tablespoon of chili powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">3/4 of a teaspoon of garlic salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">1/4 of a teaspoon of crushed red pepper flakes</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">1/2 of a teaspoon of paprika</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">1 1/2 teaspoons of ground cumin</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">Black pepper</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">Combine seasonings with a mortar and pestle. </span></span><span style="font-family: georgia,serif; font-size: small; line-height: normal;">Or with a fork or whisk, in a bowl!</span></div>
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<span style="font-family: georgia, serif; font-size: small;"><b></b></span><br />
<span style="font-family: georgia, serif; font-size: small;"><b>Tacos</b></span></div>
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<span style="font-family: georgia, serif; font-size: small;">1/2 of a large onion, chopped</span></div>
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<span style="font-family: georgia, serif; font-size: small;">1 pound of Organic ground beef</span></div>
<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">Olive oil</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">1/2 of a can of black beans</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">1 cup of corn (I always have frozen corn stashed in the freezer)</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">1 cup of water </span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">Scallions</span></span></div>
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<span style="font-size: small;"><span style="font-family: georgia,serif; line-height: normal;">Shredded cheese </span></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUSk-R92-i-narnjCwSnLFIKbHlW6b-d5UfKRWJV8oiWOG7fOJztiOxxp2axScAoNVce0Yu9J6APwJ18RahkDkQFJgh0o-L4IxMJRSSDfyXj6HtEuHnwq7CNGPqJqA7GJY8ptW3Dbki4/s1600/DSC_0689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUSk-R92-i-narnjCwSnLFIKbHlW6b-d5UfKRWJV8oiWOG7fOJztiOxxp2axScAoNVce0Yu9J6APwJ18RahkDkQFJgh0o-L4IxMJRSSDfyXj6HtEuHnwq7CNGPqJqA7GJY8ptW3Dbki4/s640/DSC_0689.JPG" width="640" /></a></span></div>
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<span style="font-family: georgia, serif; font-size: small;">In
a large pan over medium high heat, warm olive oil before adding onions.
Cook the onions, stirring often until they become tender, about 5
minutes. </span></div>
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<span style="font-family: georgia, serif; font-size: small;">Add the beef, separating and browning until there's no more pink or red to be seen, about 8 - 10 minutes. </span><br />
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<span style="font-family: georgia, serif; font-size: small;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcopDj27AZBL1FnOOPrxkcBZwuLAu1LjCar7tfh_OCBeBEwA1lLC1lfrpcDcEMJqY_ZnA_c-rhhxz4DC2lm_TAq6wqwCB2N134HDTPWapEtPdo6wq4DeyDfPjR8tiCq7sRGj6qVe_FMMs/s1600/DSC_0695.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcopDj27AZBL1FnOOPrxkcBZwuLAu1LjCar7tfh_OCBeBEwA1lLC1lfrpcDcEMJqY_ZnA_c-rhhxz4DC2lm_TAq6wqwCB2N134HDTPWapEtPdo6wq4DeyDfPjR8tiCq7sRGj6qVe_FMMs/s640/DSC_0695.JPG" width="640" /></a></span> </span></div>
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<span style="font-family: georgia, serif; font-size: small;">Add
the taco seasoning and 1 cup of water, stirring to combine. Cook for
another 8 - 10 minutes, until most of the water has evaporated. Add the
beans and corn and stir to combine.</span><br />
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<span style="font-family: georgia, serif; font-size: small;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmr83YhpA-Q1xxZEd75vje37arvDUVhMPNqsEPekJg7cFqSnWd6ONLQoBFgLE5nONMdo2w0YGcXNLqt-Q_iXILankrACESbJ339Wo4ppc9JzfDQI72NnucConLnazjc-RYsxEizDcANY/s640/blogger-image-1703748393.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmr83YhpA-Q1xxZEd75vje37arvDUVhMPNqsEPekJg7cFqSnWd6ONLQoBFgLE5nONMdo2w0YGcXNLqt-Q_iXILankrACESbJ339Wo4ppc9JzfDQI72NnucConLnazjc-RYsxEizDcANY/s400/blogger-image-1703748393.jpg" width="300" /></a></span> </span></div>
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<span style="font-family: georgia, serif; font-size: small;">Top with scallions and cheese. Serve in hard or soft taco shells, corn o</span><span style="font-family: georgia, serif; font-size: small;">r flour tortillas, as nachos or a taco salad. Mangia!</span>Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-15662344956321651452015-05-25T17:02:00.001-10:002015-05-25T17:02:35.411-10:00Florida<div class="separator" style="clear: both; text-align: left;">
This year has been a big one for birthdays amongst <i>my people</i>. Mom and Dad both turned 60 and <a href="http://www.alohayinzmangia.com/2015/03/t-rex-cake-happy-30th-bryce.html">Bryce turned 30</a>. To celebrate their "150th Birthday" we spent a week together in Siesta Key, Florida. (Prior to my move to Hawaii, that's where our family vacationed on the regular.) We got right down to the fun having immediately with a trip to the <a href="http://www.daiquiridecksiestakey.com/">Daiquiri Deck</a> just hours after we arrived!</div>
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It's so easy to slide right into vacation mode - laughing...</div>
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...similing...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VyNM7wglHdb6n-joCIq8JLlBdoxaAwmm-Do_YqKRYYsyqTyxosZxg-KrIRquPy1GUK_d9nNXp5Q3CPTQHb5nMlKAk0S0sCokcsI0xIT86rhESvkO9HAA0DW2q6t2hGuGWNfX9SuUaTo/s1600/IMG_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VyNM7wglHdb6n-joCIq8JLlBdoxaAwmm-Do_YqKRYYsyqTyxosZxg-KrIRquPy1GUK_d9nNXp5Q3CPTQHb5nMlKAk0S0sCokcsI0xIT86rhESvkO9HAA0DW2q6t2hGuGWNfX9SuUaTo/s640/IMG_0111.JPG" width="640" /></a></div>
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...eating oysters! </div>
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We tried two types of oysters, although living in Seattle makes you extremely suspicious of <i>other</i> seafood locales. </div>
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<ol>
<li style="text-align: left;">The oysters from the Gulf of Mexico were terrible</li>
<li style="text-align: left;">The oysters from the Atlantic Ocean were good!</li>
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Who can pass up chocolate cake on their first day of vacation? Neither Bryce nor Bruce Bogtrotter! (Matilda, anyone?) </div>
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We enjoyed the hell out of ourselves throughout the week. We ate and drank near the water, at Mom's <a href="http://www.turtlesrestaurant.com/">favorite restaurant Turtles</a>.</div>
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The landmark I was most looking forward to visiting was the Ringling Museum, most especially the mansion called the <a href="https://www.ringling.org/ca-dzan">Ca' d'Zan, or House of John</a>.</div>
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The outside was totally gorgeous and the interior was ornate and over the top! My favorite rooms, of course, were those relating to food consumption and/or service. </div>
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Surely the Ringlings had help who would prepare their meals using such a fancy Vulcan range!<br />
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Just when you thought John Ringling couldn't have any more, here's his kitchen within his private train that would take him from city to city!<br />
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The best and most unexpected part of the Ringling Museum experience was the <span class="Apple-style-span" style="font-size: large;">GIANT</span> display of <span class="Apple-style-span" style="font-size: x-small;">miniature</span> circus models. One man made the entire thing and it took him 50 years.<br />
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You could see the circus staff enjoying a meal in the cafeteria tents.<br />
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Cheerful guests lined up for cotton candy!<br />
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You know how I feel about old-school cookbooks and I was giddy to see the mention of Merry Go-Round Cake and Circus Cupcakes. Ringling Museum people - you're really missing out by not selling said items onsite!<br />
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The vacation wasn't just family, food, and funny business, though! We met up with our good friends, Candace and Don, who we know from Hawaii.</div>
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Our dinner at Clayton's was full of laughs, stories, and catching up after several years. My beet salad was one for the books! It included two types of beets, greens tossed in pesto, pistachios, and fried coat cheese. It's on my list of items that I must recreate! Raise your hand if you love beeeeeeets.<br />
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The most anticipated meal of the trip was breakfast at <a href="http://www.thebrokenegg.com/">The Broken Egg</a>, one of our old favorite stops. </div>
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The location has since moved off of Siesta Key, although I'd travel miles and miles for (ricotta) cheese blintzes like those again. Another item I need to attempt to create, right here.<br />
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Many of the visits and meals were pre-planned and anticipated, although finding <a href="http://www.alohayinzmangia.com/2014/11/sfogliatelle.html">sfogliatelle</a> in Florida surely wasn't. I about LOST MY MIND when I found out that they were within my sights. (To be clear we were near St. Pete when we found out about <a href="http://www.cesarinasdeli.com/">Cesarinas Deli</a>.)<br />
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They were beautiful! And so flaky, just as I remembered them. The filling wasn't quite up to Naples standards, duh, although the pastry was pretty close.<br />
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This is me reeeeealllly happy :) Yeah, the cheese blintzes and sfogliatelle were eaten on the same day and I didn't suffer any side effects from ricotta overload.<br />
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Our vacation to Florida was fun-filled and calorie-packed! We left a little grub behind for those who came to the condo after us...<br />
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Travel and food things are my love language. Who's with me?</div>
Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-61502349895998727492015-05-11T18:51:00.004-10:002015-05-25T17:06:13.513-10:00Back Home and Zucchini Noodles<div class="separator" style="clear: both;">
We're back home from a wonderful and long <a href="http://www.alohayinzmangia.com/2015/05/florida.html">vacation to Siesta Key, Florida</a>, and Pittsburgh, Pennsylvania (my home). Bryce and I were away for 13 days and were eating and drinking all the while! There wasn't a bar, restaurant, coffee shop, ice cream store, etc., that we didn't visit.</div>
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We're just as happy to be home in Seattle as we were to embark on an adventure, although now we need to get our consumption in check! We're hitting the brakes on eating out, slowing down on the drinking, and getting back into the habit of cooking in our own kitchen.</div>
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Earlier this week I made overnight crockpot oatmeal for the second time! I have a few more tweaks to make to the recipe and will hopefully post it in the next few weeks. We've eaten it for breakfast each day to fuel the healthy train!</div>
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<a name='more'></a>Last night I made pizza with portobello mushrooms, cherry tomatoes, and kale.<br />
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Tonight I broke out the Spiralizer (the <a href="http://www.williams-sonoma.com/products/paderno-spiralizer-4-blade/">Paedrno Spiralizer 4-blade from Williams-Sonoma</a>, to be exact) for the very first time! I did nothing without consulting with <a href="http://www.inspiralized.com/">Inspiralized</a> - one of my favorite blogs to read - before getting started. Zucchini was perfect for my first experiment. </div>
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<b>Zucchini Noodles</b></div>
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<a href="https://sites.google.com/site/alohayinzmangia/zucchini-noodles">Print the Recipe</a></div>
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Begin by trimming both ends and cutting the zucc in half to create a short and sturdy piece with two flat ends.</div>
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<span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChyphenhyphen-Mr0CXBas1IrH9VA8HOGK5cHaxtON72G5XUEDM4P3sZZ5blj9iXDGbVssiUnMWApcxMw67C8AxWlF7L2637KnABC5EQD3QVoDaaAG-KgaXXfIyYpvcsNhAGqGo3SC9KnDcIgi8eI4/s640/blogger-image-389682696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChyphenhyphen-Mr0CXBas1IrH9VA8HOGK5cHaxtON72G5XUEDM4P3sZZ5blj9iXDGbVssiUnMWApcxMw67C8AxWlF7L2637KnABC5EQD3QVoDaaAG-KgaXXfIyYpvcsNhAGqGo3SC9KnDcIgi8eI4/s640/blogger-image-389682696.jpg" width="640" /></a></span></div>
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Getting the machine setup was the only tricky part! Spiralizing, or making zoodles, was as easy as could be, just turn the handle and be sure you've properly suctioned the machine to the counter.</div>
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We used 2 zucchini but I wish we'd done 3.</div>
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The zoodles are ADORABLE. Bryce kept talking about curly fries but they toally reminded me of curly hair! They're super long strands after being cut so be sure to cut them with kitchen shears unless you're planning to be stuck up in a tower waiting for a Prince.</div>
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Raw zucchini is my JAM although Bryce wasn't into it. Taking pointers on how to prepare the zoodles <a href="http://www.inspiralized.com/2015/04/28/chicken-and-pesto-zucchini-fettuccine-with-tomatoes/">from this recipe</a>, I first sauteed mushrooms over medium-high heat with a small amount of butter and olive oil.</div>
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After the mushrooms were cooked to my liking I removed them, added a bit more EVOO and butter, and threw in the zoodles.</div>
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I seasoned with garlic salt and pepper and stirred often.</div>
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They were golden brown after just about 4 - 5 minutes. You can see that their texture became a little more relaxed much like spaghetti does after it's cooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEdZQjtzLY6cOhx7-YOU0_EfMz8W_2h-weWquiebnSmUARTCaqsyaAideota27nZ0lG7eX48S-ok6aWiRTCqXDFtti-8dbwe_hTyOPfHXBtnmw2-o5CcMCbKZXQGoR2HMnQZyzQj0Qn0/s640/blogger-image--2055384473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEdZQjtzLY6cOhx7-YOU0_EfMz8W_2h-weWquiebnSmUARTCaqsyaAideota27nZ0lG7eX48S-ok6aWiRTCqXDFtti-8dbwe_hTyOPfHXBtnmw2-o5CcMCbKZXQGoR2HMnQZyzQj0Qn0/s640/blogger-image--2055384473.jpg" width="480" /></a></div>
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Bryce had made salmon with pesto and we threw it, the mushrooms, and the zoodles together. It was delicious! The zoodles were great and sauteeing them did eliminate the raw taste and crunchy bite rendering them soft and flavorful. I wish I'd cooked another zucchini so that there would have been more!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYovUdCUBXMy41DG8R9LYEJQiX4XAcCwb3KsFUzvnHbX2OOKRAvy42xDFHB4KVTTEhiaJkh4xJOj5M5EMr8IOMXcjM-c0a4hQ35_zhaxM0Pd_bcLdUylrav87hwfX2oUWMoqUtN6smmM/s640/blogger-image-108907623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYovUdCUBXMy41DG8R9LYEJQiX4XAcCwb3KsFUzvnHbX2OOKRAvy42xDFHB4KVTTEhiaJkh4xJOj5M5EMr8IOMXcjM-c0a4hQ35_zhaxM0Pd_bcLdUylrav87hwfX2oUWMoqUtN6smmM/s640/blogger-image-108907623.jpg" width="480" /></a></div>
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The combo of the zoodles, mushrooms, salmon, and pesto was killer! I'm happy to report that even the microwaved/reheated leftovers were still good. </div>
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If you've been wanting to try these, don't keep waiting. Stay tuned for more spiralized noodles and to feast your eyes on the delicious foods from our trip!</div>
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-91903959369997571642015-04-01T17:48:00.002-10:002015-04-01T17:49:39.152-10:00Dinner During Lent - Tomato Pesto Pizza<div class="separator" style="clear: both; text-align: left;">
Do our plans get in the way of our lives? Or, do our lives get in the way of our plans? Either way you look at it, we humans get overly busy from time to time. That I'm sure we can all agree upon. Being busy makes me hungry! Less time to cook, less time to eat, increased likelihood of jamming 4 doughnuts/tacos/grande cappuccinos into my face in a hurried mess. Don't do that, though, it's not good for your sanity or your blood pressure. </div>
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My favorite bloggers are those who are most honest and transparent about life's ups and downs. It's easy to speak to the 'ups' although the 'downs' are where I'm able to truly relate to people as actual human beings, know what I mean? </div>
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That all being said, I vowed to make a different meat free meal every Friday, right? Sounds fun! Except when it's Friday and my colleagues want to go to happy hour and my husband is at the gym. Then, on the way home, we stop to pick something up from a friend. We run in the house, quickly, to retrieve the borrowed item. We get to meet her Mom, and her brother, and the dog! 45 minutes later we're on the way home to relax... NO, we need to make that meat-less meal! Luckily I'd planned something quite simple. Tomato Pesto Pizza is our 4th <a href="http://www.alohayinzmangia.com/search/label/Lent">Dinner During Lent</a> recipe and it's the easiest yet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWkn8hHAACHAMNyalmeO22-n70Y7ngn7YaZuPmmCcauh6LthmfFQ_K7vV9g3jNBOjc3d-ZVYYrqKVjGiH-XukF7e6T53mhqb52z8K5Q-qMd_7dYYUBFaoukPA4KlDJBkMGaqbLEB3CNM/s1600/DSC_0960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWkn8hHAACHAMNyalmeO22-n70Y7ngn7YaZuPmmCcauh6LthmfFQ_K7vV9g3jNBOjc3d-ZVYYrqKVjGiH-XukF7e6T53mhqb52z8K5Q-qMd_7dYYUBFaoukPA4KlDJBkMGaqbLEB3CNM/s1600/DSC_0960.JPG" height="640" width="638" /></a></div>
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<a name='more'></a>Here's the other thing about being busy and hungry while trying to take photos - you're not patient and just want to eat! <br />
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Speaking of that transparency of good bloggers and storytellers... Keeping the camera around while eating is a good idea for a food blogger. That is, until your husband picks it up! <br />
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He's hilarious, isn't he? This is real life for you, right here. Often times people tell me they just can't get into cooking. It's my happy place and 99% of the time this is how I look - hair pulled up and PJs on, no jewelry. <br />
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After the photo shoot, the pizza was finally finished! One quick photo was taken before we demolished that pie!</div>
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<b>Tomato Pesto Pizza</b></div>
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Makes 1 pizza, about 6 - 8 slices</div>
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<a href="https://sites.google.com/site/alohayinzmangia/tomato-pesto-pizza">Print this recipe</a></div>
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Frozen pizza dough, thawed and rolled or stretched to a (semi) round shape</div>
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2 heirloom tomatoes, sliced</div>
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1 - 8 ounce can of tomato sauce</div>
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Pesto (our favorite store bought type is from Costco)</div>
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Mozzarella cheese</div>
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Preheat the oven to 400 degrees F, or as instructed on the packaging for your dough. [If you have a pizza baking stone, preheat that with the oven.] </div>
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Roll / stretch the pizza dough to your desired shape. </div>
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Shred your mozzarella cheese (it's easier than you think and you'll never regret it!) and top the dough with tomato sauce, cheese, and tomatoes. [Now would be the time to remove the pizza stone carefully from the oven. Be careful, it's hot!]</div>
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Gently place the stretchy pizza onto a flat sheet pan or your [really hot!] pizza stone and pop it into the oven for 12 - 16 minutes, until the crust is golden brown.</div>
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Drizzle or drop the pesto on top and mangia! </div>
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I'd envisioned beautiful brushstrokes of pesto... that didn't turn out so artfully but it was delicious! The beautiful heirloom tomatoes are really the show stoppers.<br />
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We're almost to Easter and have just one more meat-free Friday to go!<br />
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<i><b>Dinner During Lent</b></i></div>
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Part 1: <a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-ash-wednesday.html"><span style="color: #5142d9;">Pierogies and Asparagus</span></a></div>
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Part 2: <span style="color: #5142d9;"><a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-pasta-con-le-sarde.html">Pasta Con Le Sarde</a></span><br />
Part 3: <a href="http://www.alohayinzmangia.com/2015/03/dinner-during-lent-shrimp-and-black.html">Shrimp and Black Bean Enchiladas</a><br />
<br />Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-48588217085541420502015-03-23T19:21:00.000-10:002015-03-23T19:24:10.265-10:00T Rex Cake - Happy 30th Bryce!<div class="separator" style="clear: both; text-align: left;">
My husband, Bryce, turned 30 this weekend. We spent 3 glorious days in Whistler [British Columbia, Canada] with 8 of our friends. We ate, drank, skied and/or snowboarded, and enjoyed this delicious and hilarious cake!</div>
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When he has a few too many adult beverages, my husband pulls his arm back like a t rex and <a href="http://www.ilovethesweetside.com/index2.php#!/HOME">The Sweet Side Bakery</a> did a great job of bringing my silly cake idea to life!</div>
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We spent all day Saturday on the mountain and each and every muscle in my body is hurting still, on Monday evening!<br />
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The t rex arm shown here is an imposter, he was sober at the time of the photograph! </div>
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The cake wasn't just a beauty for show! The chocolate cake and frosting were delicious and the peanut butter filling took it to another level.</div>
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Three candles were fine by me, although our friends demand that Bryce have all thirty!<br />
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You're not quite prehistoric yet, honey! Here's hoping that 30 is everything you're hoping it will be.</div>
Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-43109348888184730892015-03-18T05:08:00.001-10:002015-03-18T05:08:37.584-10:00Traditional Irish Breakfast<div class="separator" style="clear: both; text-align: left;">
Last year we were able to visit Ireland. We spent the most of our time in the large city of Dublin, although we also adventured to the smaller towns of Bunratty, Doolin, and Galway. In the spirit of St. Patrick's Day please allow me to share with you my most favorite meal of the trip.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgN-6ubIaa9cFtgXgO7vItOImXktpNjZgnVb887UkGjiQbSkRKUkmpYcNvO2zqsM58d54ziuT8htDZLDF9rUMEb_QkIB2aTD9afeyf6rS7FMF-rPpzhOcNNjajNABEhBoipWBuLVijS8/s1600/DSC_0290_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgN-6ubIaa9cFtgXgO7vItOImXktpNjZgnVb887UkGjiQbSkRKUkmpYcNvO2zqsM58d54ziuT8htDZLDF9rUMEb_QkIB2aTD9afeyf6rS7FMF-rPpzhOcNNjajNABEhBoipWBuLVijS8/s1600/DSC_0290_2.JPG" height="640" width="426" /></a></div>
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The Irish are quite serious about their drinking [Jameson and Guiness!] while most meals leave something to be desired. It's typically meat and potatoes, as you hear often, and that's that. </div>
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On the contrary, we had a spectacularly wonderful breakfast at Daly's House, our bed and breakfast in Doolin. Just look at the setup.</div>
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Just look at the view! This was my most favorite place in Ireland.</div>
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You can see the various menu offerings and, of course, the mimosa.</div>
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My Aunt Slynn had highly recommended the bed and breakfast to us along with the homemade brown bread. Sorry, Slynn, but Paul's buttery scones won my heart!<br />
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Each little dish was more adorable and welcoming than the next. Look at all of those toppings for yogurt!</div>
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It was all just as delicious as it was beautiful.</div>
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If you'd prefer double strawberry - go for it.</div>
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The amount of options was endless.</div>
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It's not all sweets and carbs, just look at those delicious cheeses, grapes, and olives.</div>
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A little bit of everything of course, I chose my selections wisely.</div>
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If you're not into all of those glorious foods because you, maybe, drank too much Jameson the night before - there's porridge, too. It's a bit of the hair of the dog that bit you, though, topped with Bailey's, brown sugar, and fresh cream.<br />
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Without further adieu, the Traditional Irish breakfast. The most wonderful meal of our week-long stay in Ireland.</div>
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Beginning at the top left and moving clock wise:</div>
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A sunny-side-up egg over a bagel</div>
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White pudding - pork sausage made with oatmeal</div>
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Black pudding - or blood sausage - it's just like white sausage but made with pork blood</div>
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1 of 2 tomato slices - that's all for the fresh fruits and veggies, folks!</div>
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A sausage link</div>
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2 pieces of bacon (which is much more like American ham than our bacon)</div>
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It's the most meat-filled meal I've ever had and so delicious! This makes "meat lovers pizza" look like a joke.<br />
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The black pudding was the most interesting and anticipated food of my trip to Ireland. It took some courage for me to try it, at first, and it's honestly the best of all of those meaty options! The flavor is 10 times better than the white pudding and, if you eat the black pudding first, everything else seems tasteless.<br />
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I'll be curious to see if I ever find such a breakfast here in America! Would you eat this meaty meal? Would you dare to try the black pudding?</div>
Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com2tag:blogger.com,1999:blog-5958946010359362492.post-19988959683807707802015-03-08T11:29:00.000-10:002015-04-02T06:57:50.125-10:00Dinner During Lent - Shrimp and Black Bean EnchiladasIt's part 3 of <a href="http://www.alohayinzmangia.com/search/label/Lent"><span style="color: #5142d9;">Dinner During Lent</span></a>, where I'm cooking a different meat-free meal for every Friday during the 40 days leading up to Easter.<br />
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Part 1 was simple and quick - <a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-ash-wednesday.html"><span style="color: #5142d9;">pierogies and asparagus</span></a><br />
Part 2 was a recipe we brought all the way back from Sicily - <a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-pasta-con-le-sarde.html">pasta con le sarde</a><br />
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That brings us to the present, part 3, Shrimp and Black Bean Enchiladas. That's right, we're straying away from my staple of pasta. Polish pierogies then Italian spaghetti, it's time for a change.<br />
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The original recipe is from the <a href="http://www.williams-sonoma.com/recipe/shrimp-and-black-bean-enchiladas.html">1998 Mayo-Clinic Williams-Sonoma Cookbook</a> which I scored at a Goodwill Store in Hawaii for anywhere between 99 cents and $2.50. Humble beginnings, right? I've made this recipe more times than I can count and it's about time I share it with you! <br />
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<span style="font-family: inherit;"><strong>Here's the disclaimer:</strong> While this recipe is made of good, healthful ingredients, I have slightly decreased the healthy factor from it's original existence. First, I've decreased the number of tortillas used thus increasing the serving size. I just wasn't pleased with the amount of filling in each enchilada and feel that 6 - 8 tortillas are the <em>just right</em> amount. Second, the Mayo-Clinic says to use Greek Yogurt for the creamy topping, which will save you fat and calories. I happened to have Crème Fraiche in my stash this week and it was the best substation I've ever made! The tangy flavor is a perfect way to top off this recipe. </span><br />
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<b>Shrimp and Black Bean Enchiladas</b><br />
Makes 6 - 8 enchiladas, about 3 - 4 servings<br />
<a href="https://sites.google.com/site/alohayinzmangia/shrimp-and-black-bean-enchiladas" target="_blank">Print this recipe</a><br />
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<span style="font-family: inherit;">Salsa</span><br />
<span style="font-family: inherit;">12 ounces of canned tomatillos, drained and halved (or 10 oz of fresh tomatillos, husked)</span><br />
<span style="font-family: inherit;">4 green onions, both the white and parts, sliced</span><br />
<span style="font-family: inherit;">3 cloves of garlic, chopped</span><br />
<span style="font-family: inherit;">1/2 cup of canned diced green chiles, I prefer the mild ones!</span><br />
<span style="font-family: inherit;">1 jalapeno, halved, seeded, and minced</span><br />
<span style="font-family: inherit;">The leaves of about 8 - 10 sprigs of cilantro</span><br />
<span style="font-family: inherit;">1 cup of black beans, drained and rinsed</span><br />
<span style="font-family: inherit;">1 cup of corn kernels</span><br />
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<span style="font-family: inherit;">Other</span><br />
<span style="font-family: inherit;">12 oz of shrimp</span><br />
<span style="font-family: inherit;">1 Tablespoon of lemon zest</span><br />
<span style="font-family: inherit;">Ground pepper</span><br />
<span style="font-family: inherit;">6-8 large tortillas</span><br />
<span style="font-family: inherit;">1/2 of a cup of Monterey Jack cheese, shredded</span><br />
<span style="font-family: inherit;">6 Tablespoons of creme fraiche</span><br />
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This is the first and only recipe for which I've ever used tomatillos. They're fascinating, delicious, and not a tomato!</div>
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Pre-cooked shrimp doesn't seem appetizing to me. I buy the frozen - uncooked - peeled - deviened ones and then cook them up myself, usually with just a little olive oil and a little butter. After they've been cooked I remove the tails and cut them in half.</div>
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Add to a food processor the tomatillos, onions, garlic, chiles, jalapeno, and cilantro. <br />
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Process the mixture until coarse. Add both the beans and the corn, stirring to combine. Halve the salsa keeping 1 part refrigerated for later, the other part stays for the remainder of the cooking.<br />
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In a large bowl, combine the salsa, the shrimp, lemon zest, and pepper.</div>
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In a large frying pan, over medium heat, warm the tortillas on both sides until softened. </div>
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Now is a great time to preheat your oven to 400 degrees F.</div>
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On a clean work surface, spread the filling in the tortillas. </div>
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Roll each one before placing them, seam side down, into an oven-safe baking pan.</div>
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Top with shredded cheese, then losely cover with tin foil and bake for 15 minutes. </div>
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Remove the foil and bake for 7 - 10 minutes more until the cheese is melted. Top your lovely enchiladas with the remaining salsa and creme fraiche.<br />
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These enchiladas are far from typical, they're full of fresh flavors and salsa-y goodness. If you haven't given up booze for Lent, I highly recommend pairing them with a margarita! </div>
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<i><b>Dinner During Lent</b></i></div>
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Part 1: <a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-ash-wednesday.html"><span style="color: #5142d9;">Pierogies and Asparagus</span></a></div>
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Part 2: <a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-pasta-con-le-sarde.html"><span style="color: #5142d9;">Pasta Con Le Sarde</span></a><br />
Part 4: <a href="http://www.alohayinzmangia.com/2015/04/dinner-during-lent-tomato-pesto-pizza.html#more">Tomato Pesto Pizza</a></div>
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com1tag:blogger.com,1999:blog-5958946010359362492.post-9440630294823276382015-02-28T07:50:00.004-10:002015-04-02T06:58:08.735-10:00Dinner During Lent - Pasta Con Le SardeWelcome to part 2 of <a href="http://www.alohayinzmangia.com/search/label/Lent">Dinner During Lent</a>, where I'm cooking a different meat-free meal for every Friday during the 40 days leading up to Easter. This year is seems <a href="http://abcnews.go.com/Business/lent-fast-food-restaurants-target-catholics/story?id=29107805">fast food chains are geared up for Lent and even inviting the Pope to join them</a>!<br />
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Part 1 included a simple dinner of <a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-ash-wednesday.html">pierogies and asparagus</a>. This recipe has much more history and work to be done!<br />
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Last year when we (Bryce and I) traveled to Europe, the part I was most looking forward to was our cooking class in Sicily. There we learned to cook the esteemed Sicilian dish of Pasta Con Le Sarde, or Pasta with Sardines. It's made with fresh sardines, which are abundant on the island, and wild fennel which only grows in Sicily. On our first night in Sicily I had <a href="http://www.alohayinzmangia.com/2014/10/pasta-pasta-pasta.html">Pasta Con Le Sarde in a restaurant</a> before learning how to make it the following day in our cooking class.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCS6Xy5Qb_VY0XJlrsMdlloXKMaYaxwRLC0fXfCtgl-n_iiZa_DF4KMuYgvu8XWsbl0_DNAZnQquRaTruQa5OvKHlSz8BotOIMNYpqBF4_S3vn8VqrMo_gzMgm7YlB8qbzvIRNU5aZoQ/s1600/DSC_0948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCS6Xy5Qb_VY0XJlrsMdlloXKMaYaxwRLC0fXfCtgl-n_iiZa_DF4KMuYgvu8XWsbl0_DNAZnQquRaTruQa5OvKHlSz8BotOIMNYpqBF4_S3vn8VqrMo_gzMgm7YlB8qbzvIRNU5aZoQ/s1600/DSC_0948.JPG" height="470" style="cursor: move;" width="640" /></a><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">During our class the English-speaker/tour operator recorded the recipe for us while the Italian-speaker cooked and dictated to him. I didn't take a good look at the notes until just recently while planning to remake the recipe. Mamma Mia is all I can say, here's what they said: </span><br />
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<li>Fry a mid-sized onion in olive oil, then add some water and fry a little more</li>
<li>Put raisins and pine nuts in water for 15 minutes</li>
<li>A bag of saffron in a little water</li>
<li>Boil the wild fennel</li>
<li>When the onion is very tender add the sardines, add some white wine, stir slowly</li>
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I combined our pitiful notes with the photos I took and a few recipes that I found on the internet to recreate successfully.<br />
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<b>Pasta Con Le Sarde (Pasta with Sardines)</b></div>
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Makes 8 servings</div>
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<a href="https://sites.google.com/site/alohayinzmangia/pasta-con-le-sarde">Print this recipe</a></div>
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2/3 of a cup of bread crumbs</div>
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1 large onion, chopped</div>
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3 - 4.75 ounce cans of sardines in water, bones removed</div>
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2 anchovies, chopped</div>
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1/4 of a cup of pine nuts</div>
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1/4 of a cup of raisins</div>
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12 ounces of spaghetti (or bucatini)</div>
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3/4 of a cup of white wine</div>
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The tops of a bulb of fennel, tied together with kitchen twine</div>
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1/2 of a teaspoon of saffron threads</div>
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Olive oil</div>
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Soak the pine nuts and raisins in a bowl of warm water. In another small bowl, soak the saffron threads in warm water.</div>
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In a large skillet, heat 1-2 Tablespoons of olive oil before adding the breadcrumbs. Stir often and continue only until the breadcrumbs begin to turn golden brown. Remove the breadcrumbs and set them aside.</div>
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Fill a large pot 2/3 of the way with water and bring to a rapid boil. First, cook the fennel until it's bright green and softened. Remove it from the water, remove the twine, and chop the fennel. Second, add the pasta to the boiling water and cook until desired doneness, about 8 - 10 minutes. Reserve some of the pasta water. Drain the pasta and keep it warm.</div>
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In the (now empty breadcrumb) skillet, begin again with <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1-2 Tablespoons of olive oil before adding the onions. Cook them, stirring often, until softened. Add the anchovies and stir them in with the onions. Add the sardines!</span></div>
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Drain the water from the raisins and pine nuts before adding them to the mixture.<br />
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Heat the entire mixture through before adding the wine. Cook for another 5 - 6 minutes until incorporated. </div>
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Combine the pasta with the sardine mixture and the reserved pasta water. Finally, top with fennel and bread crumbs and enjoy.</div>
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Making it at home was fun and brought back fond memories of our trip. I must admit that the flavors weren't nearly as robust as they were in Sicily with substitutions of the canned (vs fresh) sardines and American (vs wild Sicilian) fennel. Although I'm not a big fan of sardines, I'm continually surprised buy how mild and welcoming they are in this dish. It's like an Italian take on our tuna noodle casserole, almost!<br />
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Mangia mangia!<br />
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<i><b>Dinner During Lent</b></i></div>
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Part 1: <a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-ash-wednesday.html">Pierogies and Asparagus</a><br />
Part 3: <a href="http://www.alohayinzmangia.com/2015/03/dinner-during-lent-shrimp-and-black.html">Shrimp and Black Bean Enchiladas</a><br />
Part 4: <a href="http://www.alohayinzmangia.com/2015/04/dinner-during-lent-tomato-pesto-pizza.html#more">Tomato Pesto Pizza</a></div>
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-8726293027174131102015-02-23T19:21:00.001-10:002015-04-02T06:58:20.730-10:00Dinner During Lent - Ash Wednesday - Pierogies and AsparagusIt's Ash Wednesday, or a Friday in Lent, what's for dinner? <br />
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Immediately I imagine my Mom's Tuna Noodle Casserole! A close second is, of course, <a href="http://www.alohayinzmangia.com/2011/04/lenten-fish-fry.html">a fish sandwich</a>. I'm trying to get creative this year with a different meat-free meal each week and calling the project <i><b><a href="http://www.alohayinzmangia.com/search/label/Lent">Dinner During Lent</a></b></i>.<br />
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On Ash Wednesday we kept it very simple. We had <a href="http://www.alohayinzmangia.com/2010/11/pierogies-nat.html">pierogies</a> with corn and shallots + roasted asparagus.</div>
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If you're sensing something <em>fishy</em> here, it's a Catholic tradition to abstain from eating meat on select days during Lent, the period leading up to Easter Sunday. The rule applies on Ash Wednesday, the very first day of Lent, and each of the 7 Fridays throughout the 40 day period. You cannot eat meat or poultry, but seafood is OK. </div>
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This is hardly a recipe, as the pierogies come from a box in the freezer. I cook mine a little differently than the recommended methods on the box, so I thought I'd share. If you indulge me in too many drinks it's likely that I'll make them for you in the wee hours of the morning, although with far more butter than I would otherwise!<br />
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<b>Pierogies with Corn and Roasted Asparagus with Garlic</b><br />
Makes 3 servings<br />
<a href="https://sites.google.com/site/alohayinzmangia/pierogies-with-corn-and-roasted-asparagus-with-garlic">Print this recipe</a><br />
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<strong>Pierogies with Corn</strong> <br />
1 - 1 lb. (16 oz) box of <a href="http://www.pierogies.com/retail/default.aspx">Mrs. T's pierogies</a>, our favorites are potato and cheddar or 4 cheese<br />
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1 chopped shallot (or onion)</div>
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Roughly 1 cup of frozen corn</div>
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Olive oil</div>
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Salt and pepper</div>
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In a frying pan over medium-high heat, add just enough olive oil to coat the bottom of the pan. Add the frozen pierogies and cook them, without turning them over, for 6 - 8 minutes. Move the little 'rogies around to give them space and prevent them from sticking to the pan often. Once they're cooked and slightly crispy on the bottom, flip them over, add the shallot, and cover with the lid. Cook for 4 - 6 minutes more. Finally, add the corn, salt & pepper to taste, cover and cook for 4 - 6 more minutes. </div>
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<strong>Roasted Asparagus with Garlic</strong></div>
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1 lb. of asparagus spears, rough ends trimmed</div>
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3 garlic cloves, chopped<br />
Parmesan cheese</div>
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Olive oil</div>
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Salt and pepper</div>
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Preheat your oven to 350 degrees F. Toss the asparagus in olive oil, salt, and pepper and spread them across a baking sheet covered with a Silpat (or coated with non-stick spray) before adding the garlic to the top. Cook for 12 - 15 minutes, until the tops are slightly wilted/desired doneness is achieved. As soon as you remove them from the oven, top the asparagus with shredded parmesan cheese.</div>
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Skipping meat on Fridays seems like an odd thing to do for God, right? The way I look at it, which is purely my own perspective, giving up or sacrificing things humbles you, serves as a reminder that you truly have more than you need, and helps you to appreciate all of the GOOD in your life. You'd better believe that Saturday morning bacon is glorious after a meat-free-Friday, making you feel grateful, thankful, and literally full!</div>
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<i><b>Dinner During Lent</b></i></div>
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Part 2: <a href="http://www.alohayinzmangia.com/2015/02/dinner-during-lent-pasta-con-le-sarde.html">Pasta Con Le Sarde</a><br />
Part 3: <a href="http://www.alohayinzmangia.com/2015/03/dinner-during-lent-shrimp-and-black.html">Shrimp and Black Bean Enchiladas</a><br />
Part 4: <a href="http://www.alohayinzmangia.com/2015/04/dinner-during-lent-tomato-pesto-pizza.html#more">Tomato Pesto Pizza</a></div>
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-14958695352677752872015-01-25T07:19:00.003-10:002015-01-26T05:52:56.135-10:00The Whale Wins<div class="separator" style="clear: both; text-align: left;">
Who loves birthdays?</div>
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(Raising hand in the air, waving it frantically back and forth) Meeeeee!!</div>
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Birthdays 'round here are welcomed with open arms and, in the month of January, it's my turn to celebrate. On the 15th I celebrated turning 29 with Bryce at a restaurant called <a href="http://www.thewhalewins.com/">The Whale Wins</a> in Fremont (Seattle). It's nested in a building that shares space between several restaurants and stores. The interior is full of fun and function alike.</div>
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Girl rule: We get to sit on the booth side. This photo makes me laugh because the couple next to us so </div>
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We began with a few adult beverages and the <b>sea wolf and columbia city bakery bread and butter ($4)</b>. Two types of homemade breads, a pile of butter, and giant flakes of salt.<br />
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Quick recap: that's booze, carbs, and fat <i><u>for the win!</u></i><br />
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The Whale Wins does an array of small plates and our next contender was the <b>pantaleo cheese with boat street's pickled cherries ($9)</b>. If you haven't tried a cheese and cherries combo together yet, please don't go on living that way. It's a divine partnership and this plate was no exception. <b> </b><br />
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It's a sea-inspired restaurant so seafood was a must, sorry King Triton! Bryce wasn't feeling up for the <b>matiz sardines on toast </b>so we agreed upon the <b>hama hama roasted clams, squash curry cream, kale, leek, potato (small portion $18)</b>. This was one of the best clammy dishes I've ever had. The sauce was a bit zippy while also being creamy and partially soothing itself. The kale and potatoes made the whole thing more substantial while adding great texture. The clams themselves were tender and delicious.<br />
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The clams required a good bit of hunting and gathering skill and, proudly, I don't have any to show on my dress and/or in my hair. Before our next course arrived we were given this dinglehopper! So, I fixed my hair and we continued to eat... JUST kidding. [This whole thing is a Little Mermaid reference and if I've lost you please, please go watch that movie.]<br />
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The crazy tool was to assist with the <b>painted hills marrow bones, jacobsen salt, golden raisins, caper and pickled shallot relish ($18)</b>. The presentation of this one was awesome! Bone marrow (of a cow, in case you're curious) is something I'd always wanted to try and have done so 3 times in the 1.5 years that we've lived in Seattle.<br />
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The bones were so super hot that you needed to hold them with your napkin while loosening the meat, like so.<br />
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The bone marrow was good, especially when slathered on the toast and topped with the salad and salt. The downside is that it wasn't as smooth as the other types I've had, making it harder to spread like butter across the bread.<br />
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I really try to embrace each year and not turn life into a negative by dreading "<a href="http://www.alohayinzmangia.com/2014/02/on-feeling-old.html">getting old</a>." Each age has good and bad, right? The thing that I LOVE about being my age/ a grown up is that I'm not afraid to tell you how much I've grown to love vegetables! Roast them and feed them to me please. Of all of our plates, this <b>cauliflower, chickpeas, caraway aioli, walnuts, radish, orange, marjoram ($13) </b>was my absolute favorite. It was a menage of really charred cauliflower, a ton of other textures [including crunchy walnuts, dense chickpeas, and crisp radishes] and a blanket of cozy sauce. Will I grow up to be big and strong? Let's hope so.<br />
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Earlier in the day I was talking with a colleague about going to this particular restaurant and he assured me that the zucchini bread <u><i>must be eaten</i></u>. I wasn't so sure about that - vegetables, bread, and no chocolate for dessert? Our waitress recommended the exact same item so we trusted their judgement.<br />
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They call it the <b>butter roasted zucchini bread, creme fraiche ($8)</b>, while I call it perfection. The top of the bread was a slightly crispy and very buttery. The dusting of powdered sugar and flakes of salt on top of the delicious loaf were the metaphorical icing on the cake. That comfy bed of creme fraiche was insanity! Every last bite was savored and I'll never step foot in The Whale Wins again without ordering this slice of <strike>bread</strike> heaven.<br />
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This wonderful meal was a great start to 29! In closing, there are two pieces of advice that I hope to remember all year long from two trusty men I know:<br />
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My <a href="http://www.alohayinzmangia.com/2010/09/pap-paps-birthday.html">Pap</a> always said <i>don't wish your life away </i><br />
Sebastian, of the Little Mermaid, sang <i>the seaweed is always greener in somebody else's lake</i><br />
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Bring it ON 29, I'm ready for you.Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com2tag:blogger.com,1999:blog-5958946010359362492.post-19031976078219008192015-01-20T07:37:00.000-10:002015-01-20T07:37:14.616-10:00Disney World Waffle SandwichesIn November (2014) we made a family trip to Disney World in Florida. What began as two Grammies and my Mum (a non-Grammie) chatting over breakfast about bringing their grandkids to Disney one Sunday morning rapidly turned into a gang of 15 family members! With just 5 kids and 10 grown ups, we traveled from Hawaii, Washington, and Pennsylvania. There were Mommies and Grammies, Aunts, Uncles, Godparents, siblings, and cousins.<br />
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Because I'm a <strike>brat, planner, Capricorn, child-less adult,</strike> food fanatic I dragged half of the group clear across the Magic Kingdom and into a long line outside of a small cottage near Cinderella's Castle. [I'd assumed it was common knowledge, although my <b>muggle</b> husband had no idea that Cinderella's Castle is in Disney World in Florida while Sleeping Beauty's Castle is in Disney Land in California.] My research and keen hunter-gatherer skills led us to <a href="https://disneyworld.disney.go.com/dining/magic-kingdom/sleepy-hollow/">Sleepy Hollow</a> for their famed waffle sandwiches.<br />
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My Mom had the sweet and spicy chicken [$7.49] with arugula and slaw.<br />
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Bryce and I share well together, when it's pre-planned and my idea, especially when we go halvsies on a savory/sweet combo. Our sweet was the Nutella and fresh fruit (strawberries, blueberries, and bananas) waffle sandwich [$6.69]. It was just as great as it looks and sounds.<br />
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Our savory sammie was the ham, prosciutto, and Swiss cheese [$7.49] with arugula and tomatoes. It was my favorite of them all!<br />
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All three sandwiches were tasty and worth the wait. Did I mention that there was an exceptionally long line because they had run out of waffle batter? Regardless, our lunch was awesome and I'm glad to have family who humor my absurd ideas! The only thing I'd change about the waffle sandwiches, if I recreated them at home, would be to make the waffle "bread" a little crispier.</div>
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As the big kid of the group, I showed the kids the way inside the Honey I Shrunk the Kids area. "That slide is a giant can of film!" (blank stares). THE GIANT OATMEAL CREAM PIE still rocks my socks and I remember it well from my last visit some 20 years ago. </div>
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Like the kids in Honey I Shrunk the Kids, we eventually found our way back home and resumed our normal lives. FilarDisney 2014 is a trip we will never forget!</div>
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UPDATE: After this post was published, my cousin Dana (Mom of the three girls) sent me this awesome and hilarious photo of 7 year old Marissa enjoying her waffle sandwich! </div>
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It should be on the menus, don't you think?</div>
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Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com2tag:blogger.com,1999:blog-5958946010359362492.post-56648435504456575572014-12-31T13:46:00.001-10:002014-12-31T13:46:02.234-10:002014 - It Was a Very Good Year<div class="separator" style="clear: both; text-align: left;">
This sure was a great year, wasn't it? 2014 was our first full year of married life, living in Seattle, our first trip to Europe, and the year we bought a house!</div>
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We had so many visitors and every single one of them obliged me on a visit to Pike Place Market and a corresponding photo! Food and photos, it's what I do.</div>
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My cousin Chloee was our very first visitor and we wandered in and out of the produce stands and shops in the market all day long. </div>
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Up next - my folks! Sipping a few beverages from the original Starbucks and rockin' brand new Space Needle gear. #seattleseattleseattle </div>
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Yep, we even go on our own and take touristy photos.<br />
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My father-in-law braved the market, despite his hatred for veggies!<br />
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Miss Halee V (Chloee's sister) and I had a gorgeous day of exploration during her visit!</div>
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Jackie, my shipmate, came for a long weekend and we had a blast together.<br />
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Most recently we has a great visit with Bryce's big brother Brandon (not to be confused with brother Barrett!), his fiancé Renee, and our niece Aurora. <br />
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Who's coming to visit next year? <br />
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Cheers to a wonderful 2015 with plenty of good food, friends, family, and photos!Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-11874271429195046692014-12-19T07:58:00.000-10:002014-12-19T09:15:56.722-10:00Green Bean Casserole II<span style="font-family: inherit;">My green bean casserole (GBC) for this year's Thanksgiving was the best I've ever made. That's saying a lot since this recipe has been a work in progress since 2007! </span><br />
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<span style="font-family: inherit;">I began with </span><a href="http://www.alohayinzmangia.com/2010/11/turkey-time-gbc.html"><span style="font-family: inherit;">my own</span></a><span style="font-family: inherit;"> GBC recipe from a few years back. Fresh green beans and mushrooms (baby portobellos) are the key.</span></div>
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<a name='more'></a><span style="font-family: inherit;">With the help of </span><a href="http://www.100daysofrealfood.com/2013/11/12/recipe-green-bean-casserole-french-fried-onions/"><span style="font-family: inherit;">100 Days of Real Food</span></a><span style="font-family: inherit;">'s recipe, I eliminated the canned food-like-substances. Sorry, cream of mushroom "soup", you're out.</span></div>
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<span style="font-family: inherit;">Last year I tried, and failed, to make those crunchy onions myself. Some things you just leave alone, am I right? Just one pre-made item remains, as it should. </span></div>
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Green Bean Casserole</div>
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Makes approximately 8 servings</div>
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<a href="https://sites.google.com/site/alohayinzmangia/green-bean-casserole-3">Print this recipe</a></div>
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<b>Ingredients</b></div>
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2 cups of water</div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">4 cups of chicken stock</span></span></div>
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<span style="font-family: inherit;">2 pounds of fresh green beans, cleaned, trimmed, and cut into bite-sized pieces</span></div>
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3 Tablespoons of butter</div>
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16 ounces of baby bella mushrooms, halved</div>
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<span style="font-family: inherit;">1 onion, chopped</span></div>
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<span style="font-family: inherit;">3 cloves of garlic, chopped</span></div>
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4 Tablespoons whole wheat flour</div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">2 1/2 cups of milk </span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1 Tablespoon of soy sauce</span></span></div>
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<span style="font-family: inherit;">1/2 pound of cheddar cheese, shredded (save some for topping)<span style="font-family: inherit;"></span></span></div>
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<span style="font-family: inherit;">French's Fried Onions</span></div>
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<span style="font-family: inherit;">Salt and pepper</span></div>
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<span style="font-family: inherit;">In a large pot on the stovetop, bring stock and water to a boil. Add green beans and cook until tender, about 12 - 15 minutes. Drain the beans. </span></div>
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<span style="font-family: inherit;">In a cast iron French oven, melt the butter then saute the mushrooms until they're golden brown. Next add the onion to the mushrooms and cook until it's softened. Finally, add the garlic until it's just barely browned. [If you don't have a cast iron French oven, you can do these steps in a large pan, then transfer to a casserole dish for the oven.] Add the flour to the mix, whisking to incorporate. Add salt and pepper, to taste. Keep an eye on the flour and be sure not to let it burn! After 1 - 2 minutes, add the milk and the soy sauce, whisking to combine. Bring this mixture to a light boil until the sauce thickens, whisking all the while, about 3 - 4 minutes. </span></div>
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<span style="font-family: inherit;">Preheat the oven to 350 degrees F. Add the green beans to the mushroom mixture, stirring to combine and coat the beans in the sauce. Add the majority of the cheddar cheese and incorporate well. [All of these steps can be done hours or a day in advance.]</span></div>
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<span style="font-family: inherit;">Bake the casserole in the oven for 15 - 20 minutes, until bubbly. Top with cheddar cheese and fried onions and enjoy! </span></div>
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It's news to me that not everyone knows about or eats Green Bean Casserole! I'd suggest you try it right away if you've never had it. Make it for dinner tonight, or bring it to your Christmas dinner. You won't regret it, I promise.Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-48041077658228254982014-12-07T20:11:00.000-10:002015-04-06T06:23:38.952-10:00Happy Holidays <div style="text-align: left;">
This year, in the midst of all of the holiday madness, I'm feeling especially blessed. There are so many reasons to celebrate and be thankful. Allow me to list them, please!</div>
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<b>Great company</b> of both old friends and new friends alike. We had a great Thanksgiving with Michelle, my friend from High School, her husband Jay, and their friends. Supporting roles also include: 22 pounds of turkey, the best green bean casserole I've ever made (<a href="http://www.alohayinzmangia.com/2014/12/green-bean-casserole-ii.html">recipe can be found here</a>), 3 homemade pies, and countless bottles of wine.</div>
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<b>Our new home. </b><a href="http://www.alohayinzmangia.com/2014/06/cookie-dough-date-bars.html">Back in June</a> I'd mentioned that we were playing around with the idea of buying a home. After [10 years of renting and] months of house searching, Bryce and I finally have a home to call our own! We've been in the house a little over two weeks and we are still finding it hard to believe that it actually belongs to us. Bagheera doesn't waste time and hasn't been as slow to accept the new surroundings.<br />
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<b>Magical moments.</b> Waking up in our new home on Saturday morning to discover the first snow of the year! In PA the snow is a burden. In Hawaii it's unlikely. Here in Washington, it snows maybe once or twice a year, so it's fan-freaking-tastic!<br />
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Yes, that is lavender in my front yard. Yes, I ran out onto the sidewalk in my sweats and my husband's sneakers to take photos. No, I haven't made friends with any of the neighbors yet!<br />
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<b>Seattle. </b>We obviously love this city and I'm sure you can see why. The food, the coffee, and <a href="http://www.alohayinzmangia.com/search/label/Pike%20Place%20Market">Pike Place Market</a>, to name just a few reasons.<br />
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<b>Holiday traditions</b> like <a href="http://www.pikeplacemarket.org/events/magic-in-the-market-holiday-celebration">Magic in the Market</a>. I'm <a href="http://www.alohayinzmangia.com/2013/12/exploring-ballard.html">2 for 2</a> on catching Santa light up the tree and the corresponding fruit and veggie decor!<br />
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Finally, I'm really spoiled by these ladies, Marlin and Lauren. They're <b>coworkers turned great friends</b> who I undoubtedly spend more time with each week than my spouse. They humor my crazy ideas, motivate me at work and keep me sane simultaneously, and will always try the food I <strike>force upon</strike> kindly offer them!<br />
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I hope your holidays are spectacular!Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0tag:blogger.com,1999:blog-5958946010359362492.post-69891608019408809102014-11-26T18:58:00.000-10:002014-11-26T18:58:25.848-10:00Sfogliatelle<div class="separator" style="clear: both; text-align: left;">
While in Rome we made a friend who is from Naples. He kindly made us a list of all of the places to see and foods to eat while visiting his hometown. He'd told us specifically about a pastry that was a breakfast favorite. We weren't checked into our Naples hotel for ten minutes before Bryce walked into our room holding one. I had my lens on it in seconds and my crumby fingers on it a moment later! They're called <strong>sfogliatelle</strong> and they're the most memorable thing I'd eaten throughout our entire trip. </div>
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In related news, <b>sfogliatelle</b> is my favorite Italian word to say!</div>
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According to <a href="http://en.wikipedia.org/wiki/Sfogliatella">Wikipedia</a> the meaning is small leaves or layers, referring to the beautiful shell of the pastry. There must be 100 layers, at least! It's unlike anything I've seen before.</div>
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What really took me by surprise is how heavy the sfogliatelle are! The filling is ricotta based and includes candied lemon and orange.<br />
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The outside is crispy and light while the filling is sweet and dense. Before we knew it, we were seeing signs for sfogliatelle everywhere!<br />
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There are actually two types, as you can see in the sign above. A <b>sfogliatella</b> (singular) <b>ricca</b> is the "curly" style, with all of the gorgeous layers.<br />
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The <b>sfogliatella frolla</b> doesn't have the recognizable layers and is surely much easier to make!<br />
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The signs for the famed pastry were frequent and hilarious!<br />
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Once we learned about the sfogliatelle we couldn't get away from them! Honestly, why would you even try to?<br />
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We enjoyed just one more before we left Naples and it was even more pristine than the first.</div>
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Making a mess while eating one is unavoidable with flaky pastry and powdered sugar flying everywhere! These little beauties are an Italian treat I won't soon forget. My mind always seems to remember them in the midst of a Pure Barre workout. Is that weird? [Don't answer that.]</div>
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Since I can't get <b>sfogliatelle </b>off of my mind, I've done some digging.<br />
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First, there's just one bakery, <a href="http://caffetorinoseattle.com/">Caffe Torino</a>, that seems to sell them in Seattle. Since you can't believe everything you read on the internet - or eat any of it - I will investigate further and in real life.<br />
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Secondly, I found a cook book with a 4 page recipe for them. It's <a href="http://cookingwithrosetta.com/cookbooks/southern-italian-desserts/">Southern Italian Desserts</a> and the library copy is in my possession as we speak.<br />
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If I truly, successfully recreate these bad boys using a <i>borrowed</i> book you can send the resourceful-citizen-of-the-Earth award my way! Travel, eat, learn, borrow, recreate.<br />
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Use the links below to see more from our travels in Italy. Of course, don't miss the other gem of Naples, <a href="http://www.alohayinzmangia.com/2014/09/pizza-in-napoli.html">the pizza</a>.</div>
Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com2tag:blogger.com,1999:blog-5958946010359362492.post-5471840830374859612014-11-05T19:27:00.002-10:002014-11-05T19:27:37.218-10:00Great Pumpkin Muffins [with Cream Cheese and Chocolate Chips]<div class="separator" style="clear: both; text-align: left;">
This photo pretty much sums up fall for me - leggings, pumpkins, glitter Toms. If Toms and/or Uggs aren't acceptable anymore please mark me on the list of people who just don't care!</div>
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<a name='more'></a>I don't love fall the way I do spring and summer, although I do go cra-zay over Halloween! Rockford Peaches (from A League of Their Own) for life.<br />
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It's getting cooler here in Seattle after a very delayed start to fall. It was really nice to have the warm-ish and dry weather stick around, although those days are now over. It's rain and scarves again welcoming us back to fall. Alas, there are PUMPKINS. Pumpkin spice lattes, jack-o-lanterns, and patches filled with ones for picking.<br />
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There are also <b>Great Pumpkin Muffins with Cream Cheese and Chocolate Chips</b> to enjoy! Oh yes I did.<br />
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<b>Great Pumpkin Muffins with Cream Cheese and Chocolate Chips</b><br />
Makes 2 dozen muffins<br />
<a href="https://sites.google.com/site/alohayinzmangia/great-pumpkin-muffins">Print this recipe</a><br />
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<b>Cream Cheese Filling</b><br />
8 oz of room temperature cream cheese<br />
1 cup of powdered sugar<br />
1 teaspoon of ground cinnamon<br />
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<b>Muffins</b><br />
2 1/4 cups of whole wheat flour<br />
[or 1 1/2 cups whole wheat flour and 3/4 cups of coconut flour, it makes the muffins much lighter]<br />
1 teaspoon of ground cinnamon<br />
1/2 of a teaspoon of ground ginger<br />
1/4 of a teaspoon of nutmeg<br />
1 teaspoon of baking soda<br />
1/2 of a teaspoon of salt<br />
1 cup of pumpkin puree<br />
2 eggs<br />
1 1/2 cups of sugar<br />
1/2 cup of canola oil<br />
1/2 cup of chocolate chips<br />
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Line two muffin tins with paper wrappers and preheat the oven to 375 degrees F. </div>
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Begin with the cream cheese filling. Combine the cream cheese, powdered sugar, and cinnamon (1 teaspoon) in the bowl of a mixer and beat until smooth. Refrigerate until needed. Don't forget to taste it, just to make sure it's satisfactory! </div>
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Up next is the batter for the muffins, you'll need two large bowls. In one bowl combine the flour(s), cinnamon (1 teaspoon), ginger, nutmeg, baking soda, and salt. Whisk to combine.<br />
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In the other bowl, combine the pumpkin, eggs, sugar, and oil. Stir to combine.<br />
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Add the pumpkin mixture to the flour mixture.<br />
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Stir gently until the batter is combined and moist. Add the chocolate chips and stir gently to incorporate.<br />
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Use a scoop to fill each muffin paper about halfway with pumpkin-y chocolate-y dough.<br />
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Top that goodness with greatness - cream cheese filling.<br />
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Top the whole delicious pile with the remaining dough.</div>
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Finally, put those little muffins into your preheated oven for 22 - 25 minutes. Of course, test the doneness with a toothpick. If you pull a toothpick out and it's dry, they're good to go! If it's wet or crumby, give it a few more minutes.</div>
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Two different friends of mine told me that these are the best muffins they've ever had! Honestly I have to agree with them. They're dense, studded with chocolate chips, and full of pumpkin without it being overpowering. The cream cheese filling is decadent and takes each bite to a whole new level. These great pumpkin muffins feel like something that you'd get at a fancy coffee shop or in a restaurant. </div>
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They're a perfect fall snack, breakfast, or dessert. We ate them at work chilled and at room temperature - both are good!</div>
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I hope you're enjoying all of your favorite things about fall this year. We're gearing up for a trip to Disney World before the full holiday madness of December. </div>
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Looking for more <a href="http://www.alohayinzmangia.com/2014/04/lemon-and-orange-chia-seed-muffins.html">muffins</a> or <a href="http://www.alohayinzmangia.com/search/label/Pumpkin">pumpkin recipes</a>? </div>
<br />Angelahttp://www.blogger.com/profile/04246741020995800093noreply@blogger.com0