tag:blogger.com,1999:blog-20737000451239598322024-03-13T13:17:27.110-07:00Abramoland's Vegetarian & Vegan Foodcourt...because vegetarian cooking won't do a thing for your health if no one wants to eat it.ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-2073700045123959832.post-56184550602561455432016-09-15T09:57:00.002-07:002016-11-11T10:13:51.242-08:00Fast & Easy Pizza Crust<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><i><b>FAST & EASY<span style="font-size: x-large;"> PIZZA CRUST</span></b></i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpEJmo2_walEthsn1xWGiZiTv02IhfpoHVzYFIOeACoIH0uoIxTb7V6-T3Ru4OHmbzTVMily404QezH73xL0sdXVp4wjHhaYEl6f9IcayJHaqqX0zdsP-rhcuscqMRuiNcVSrx5MpiBJE/s1600/20160831_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpEJmo2_walEthsn1xWGiZiTv02IhfpoHVzYFIOeACoIH0uoIxTb7V6-T3Ru4OHmbzTVMily404QezH73xL0sdXVp4wjHhaYEl6f9IcayJHaqqX0zdsP-rhcuscqMRuiNcVSrx5MpiBJE/s200/20160831_o.jpg" width="200" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lightly grease pizza pan and dust with cornmeal or flour. Set aside.</span><br />
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix together:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 package (2 1/4 tsp.) of yeast</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. of sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup of warm water</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">and set aside until Yeast foams (about 10 minutes). </span><br />
<br />
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Then add:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 cups of unbleached white flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 TBSP. of olive oil or canola oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. of salt </span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> Mix & knead just until smooth.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Let rest for 5 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Roll it out to desired size or thickness. </span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer onto the greased and dusted
pizza pan (or cast iron skillet for deep dish).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Top with your favorite toppings and bake for 15-20 minutes at 350 degrees.</span></div>
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ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-18001707917267666692016-02-05T08:55:00.000-08:002016-02-05T08:55:02.275-08:00Trisha's Sweet Chili Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<i><span style="font-size: x-large;"><b>TRISHA'S SWEET CHILI SAUCE</b></span></i><br />
<br />
<span style="font-size: xx-small;">Trisha and I were toying around with the idea of Vietnamese spring rolls. So one evening we got together and did it. I took charge of the rolls and she the sauce. And I have to admit that her sauce pulled it all together. Luckily she wrote it down and let me blog it.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrQhA8e_nSBZVlPcZJWTlFvfIehSIr0IlnXpj3qtPF6qH4hBZb-rV07AeogZnV7zyNWzAhsjIkgJPHFYkG9uJ4q0f3MK2qoLZx4ICWUdjp5GqWj4nwOi87kKrje_iAYZhevQ3oD68mlFP/s1600/_20160205_115427.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrQhA8e_nSBZVlPcZJWTlFvfIehSIr0IlnXpj3qtPF6qH4hBZb-rV07AeogZnV7zyNWzAhsjIkgJPHFYkG9uJ4q0f3MK2qoLZx4ICWUdjp5GqWj4nwOi87kKrje_iAYZhevQ3oD68mlFP/s320/_20160205_115427.JPG" width="320" /></a>In a saucepan bring to a boil:<br />
<ul style="text-align: left;">
<li>1 2/3 cup of water</li>
<li>1/3 cup of vinegar (white vinegar, apple cider vinegar, or rice vinegar are fine)</li>
</ul>
Stir in: <br />
<ul style="text-align: left;">
<li>1 3/4 cup of sugar</li>
<li>1/2 tsp. of ginger powder</li>
<li>2 cloves of garlic minced</li>
<li>2 tsp. of garlic powder </li>
<li>1/2 - 2 tsp. of red pepper flakes (or to taste)</li>
<li>2 TBS. of ketchup</li>
<li>2 TBS. of soy sauce</li>
<li>3 TBS. of lemon juice</li>
</ul>
Mix: <br />
<ul style="text-align: left;">
<li>1/4 cup of cornstarch</li>
<li>1/2 cup of cold water</li>
</ul>
And whisk in with rest of the ingredients stirring frequently until thick.<br />
<br />
Serve hot or cold.<br />
<br /></div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-6926904034497550392014-09-30T13:35:00.000-07:002014-09-30T13:44:15.636-07:00D'Anthony's Banana Granola<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-small;">This Granola is better than anything you'll find in the supermarket. When he told me that he made it up himself I became intrigued. Normally I can be a bit of a snob when it comes to granolas but I know that D.A. knows his way around the kitchen (no offence D.A.) but I wasn't expecting anything THAT good. Here's the recipe he gave me...</span><br />
<br />
<div style="text-align: center;">
<i><b><span style="font-size: x-large;">D'Anthony's Banana Granola </span></b></i></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-TKfkhAGcJ_XJGOd8jUljhh1lurssa-i1QOg6U8ytLpaJOszliO7gtUOSW5VZujViQGcNuILDA7DQHxi82wYNr6lNvJnj7Z-AvWUP9SlNDcgGnF8TaqTugci0IorrtrtW7KDpmQH1WBb/s1600/banana+granola.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-TKfkhAGcJ_XJGOd8jUljhh1lurssa-i1QOg6U8ytLpaJOszliO7gtUOSW5VZujViQGcNuILDA7DQHxi82wYNr6lNvJnj7Z-AvWUP9SlNDcgGnF8TaqTugci0IorrtrtW7KDpmQH1WBb/s1600/banana+granola.jpeg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;">The color is off. </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: small;">I</span>t should be more brown.</span><i><b><br /></b></i></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;"><i><b><br /></b></i></span></td></tr>
</tbody></table>
<b>Dry ingredients...</b><br />
14 cups of quick oats.<br />
3 cups of wheat germ.<br />
3 cups of coconut.<br />
1 1/2 cup of sunflower seeds.<br />
1 1/2 cup of sesame seeds.<br />
<br />
<b>Wet ingredients...</b><br />
4 cups of brown sugar.<br />
1 Tbsp. of salt.<br />
1 Tbsp. of vanilla.<br />
1 1/2 cup of water.<br />
1 1/2 cup of oil.<br />
4 ripe bananas.<br />
<br />
<ol style="text-align: left;">
<li>Preheat oven 250 degrees in a convection oven / 300 in a gas oven.</li>
<li>Blend together the sugar,salt,vanilla,water & oil.</li>
<li>Mix dry and wet ingredients together by hand.</li>
<li>Mash & mix in the bananas.</li>
<li>Bake 40-60 minutes. (Don't forget to turn the granola every fifteen minutes or so for even browning.)</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycmWpJ9YUWxheSIEZvkxSgescjFzyK9uAixmfzL7RhUjoQucqzeaNZJU_1vid9LJk_jPZWoYG2Jpu9v9CTaUWO9C9LINnBNzfii3q8YCX_4-gQhBCP9sN0kI67oj5WmJuK_7f60QjLGhm/s1600/da.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycmWpJ9YUWxheSIEZvkxSgescjFzyK9uAixmfzL7RhUjoQucqzeaNZJU_1vid9LJk_jPZWoYG2Jpu9v9CTaUWO9C9LINnBNzfii3q8YCX_4-gQhBCP9sN0kI67oj5WmJuK_7f60QjLGhm/s1600/da.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">D'Anthony - chef extraordinaire.</td></tr>
</tbody></table>
<br /></div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-20431745688878505242013-02-05T17:44:00.003-08:002013-02-06T07:07:03.353-08:00Millie's Granola<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-size: x-large;"><b>Millie's Granola </b></span></i><br />
<br />
<b>Mix together: </b><br />
<ul style="text-align: left;">
<li>1/2 cup of raw honey</li>
<li>1 Tbsp. of vanilla (optional if you replace honey with agave or if honey isn't solidified)</li>
<li>2 1/2 Tbsp. of warm (liquid) extra virgin coconut oil </li>
</ul>
<b>Then mix in:</b> <br />
<ul style="text-align: left;">
<li>6 cups of Whole rolled oats</li>
<li>4 pinches of salt</li>
<li>1 tsp. of cinnamon<i> </i></li>
</ul>
<i><b> (If you rather have raw fruits & nuts with your granola, the following can be added after baking the oats. If not add them now.) </b></i></div>
<div>
<ul style="text-align: left;">
<li>2 cups of chopped dates </li>
<li>2 cups of raisins</li>
<li>1 cup of chopped almonds</li>
<li>1 cup of chopped walnuts</li>
<li>1 cup of pumpkin seeds</li>
<li>1 cup of sunflower seeds</li>
</ul>
Bake at 350 degrees Fahrenheit for 10 minutes or until golden brown.<br />
<br />
Now I'm no expert when it comes to food spoilage however, at room temperature it "should" keep in a sealed glass jar for a good three weeks... but refrigerating is always safer.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4BxGfWqgoRXtFRo-1INyL0Zo7V9Vwqt3N5vd0BxNYoDpkdZKrQEIfiqPxNqAmlFW5uyzecwtAM4vUNtdIIk3BU9JI26uUO7M6K4dzsXeFo3Yf5TNFZPdY9NrPp5YkUzmPNBzSou9UOVj/s1600/100_0749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4BxGfWqgoRXtFRo-1INyL0Zo7V9Vwqt3N5vd0BxNYoDpkdZKrQEIfiqPxNqAmlFW5uyzecwtAM4vUNtdIIk3BU9JI26uUO7M6K4dzsXeFo3Yf5TNFZPdY9NrPp5YkUzmPNBzSou9UOVj/s400/100_0749.JPG" width="400" /></a></div>
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ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-50125823667166569562013-01-24T12:32:00.002-08:002013-03-19T05:26:51.173-07:00The Difference Between Fruit Butters, Jams, Conserves, Jellies, Marmalades, & Preserves<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">In our modern age I've come to find out that there are people who've never heard of fruit preserves & conserves. I've even been asked from time to time what the difference is between jam & jelly. So here<span style="font-size: large;"> are</span> <span style="font-size: large;">the definitions...</span> </span>
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<span style="font-size: small;"><br /></span></div>
<div style="margin-bottom: 0in; text-align: center;">
<i><b><span style="font-size: x-large;">Fruit Butters</span></b></i></div>
<div style="margin-bottom: 0in;">
Fruit Butter is made by
cooking fruit pulp and sugar to a thick consistency that will spread
easily. Butters are cooked slowly until thick
enough to round up on a spoon.</div>
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<i><b><span style="font-size: x-large;">Jell<span style="font-size: x-large;">y</span></span></b></i></div>
<div style="margin-bottom: 0in;">
Juice strained from fruit is
used to make jelly. It is usually crystal clear and shimmering. Jelly is gelatinized enough to
hold its shape when removed from the jar, yet soft enough to spread
easily. Flowers that can be made into juice <a href="http://abramolandsvegetarianfoodcourt.blogspot.com/search/label/sorrel" target="_blank">(Sorrel)</a> or tea (Rose-Hip pods & Hibiscus) can be made into jelly by themselves or combined with fruit juice.</div>
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<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in; text-align: center;">
<i><b><span style="font-size: x-large;">Jams</span></b></i></div>
<div style="margin-bottom: 0in;">
Jams are jellies with crushed or chopped fruit.</div>
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<i><b><span style="font-size: x-large;">Conserves</span></b></i></div>
Conserves are jam-like
products made with a combination of two or more fruits, nuts and
raisins. If nuts
are used, they can be added during the last five minutes of cooking.<br />
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<span style="font-size: x-large;"><i><b>Marmalade</b></i></span></div>
<div style="margin-bottom: 0in;">
Marmalade is made from the peel & juice of <a href="http://www.blogger.com/blogger.g?blogID=2073700045123959832" title="Citrus">citrus fruits</a> boiled with <a href="http://www.blogger.com/blogger.g?blogID=2073700045123959832" title="Sugar">sugar</a> and water. It contains pieces of fruit and peel in the
transparent jelly. It can be made from lemons, limes, grapefruits, mandarins, sweet oranges, <a href="http://www.blogger.com/blogger.g?blogID=2073700045123959832" title="Bergamot orange">bergamots</a> and other citrus fruits, or any combination thereof. Marmalades are similar
in structure to jam. </div>
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<br /></div>
<div style="margin-bottom: 0in;">
(On a personal note I recommend that you google a marmalade recipe & make your own marmalade before buying it because I've heard that the marmalade in stores are flavorless & just bad. People who've only had store bought marmalade claimed to hate it but loved mine.)</div>
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<div style="text-align: center;">
<i><b><span style="font-size: x-large;">Preserve<span style="font-size: x-large;">s</span></span></b></i></div>
Fruit is preserved with
sugar so it retains its shape, is transparent, shiny, tender and
plump. The syrup varies from the thickness of honey to that of soft
jelly. A true preserve does not hold its shape when spooned from the
jar.</div>
</div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-20088536457520567112012-11-25T12:40:00.000-08:002012-11-25T12:49:02.173-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<span id="goog_1957973590"></span><span id="goog_1957973591"></span><i><span style="font-size: x-large;"><b>Dandelion Greens</b></span></i><br />
<br />
Yeah, you heard right. Dandelion greens. Now when you work on your lawn you can kill two birds with one stone because those ubiquitous weeds that plague your lawns are actually very healthy for you.<br />
<br />
The whole plant, root, leaves & bloom provide so much nutrition for severe illnesses that are so common in the United States. On top of that there's actually a coffee substitute that can be made by roasting the roots. Different people have easier methods of roasting the roots, I'd recommend looking at several pages. The pretty yellow blooms have actually been used for fritters. But for now let's just stick to the leaves.<br />
<br />
Here they are in my default greens recipe with onions, garlic & some soy sauce. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwqhXBYnVNs-lK1IMBGrX1DR1hgztzcCUlsW-MZE1ghkPMnnaRmjZDWhp-H3EOZSohZG9fUA4wz-ty9Es1v-lVYwtaL4hQ_cLBXVvrMvjd-yL35gCBVl5ux3FD6Od4x6p8MYgRRNLQtl8/s1600/Dandelion+greens.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwqhXBYnVNs-lK1IMBGrX1DR1hgztzcCUlsW-MZE1ghkPMnnaRmjZDWhp-H3EOZSohZG9fUA4wz-ty9Es1v-lVYwtaL4hQ_cLBXVvrMvjd-yL35gCBVl5ux3FD6Od4x6p8MYgRRNLQtl8/s320/Dandelion+greens.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked male dandelion greens.</td></tr>
</tbody></table>
Now I'm not one for bitter flavors but even though dandelions greens are bitter, they're not offensive. I found them enjoyable enough that I will eat them again.<br />
<br />
I've read that they're not bitter if you pick them in the spring before the flower appears & the leaves mature. I had just learned about them in the late summer so the ones pictured above were picked after the flowers bloomed.<br />
<br />
I recommend them. If bitter flavors don't suit your pallet, I'd try mixing them with other greens first as there really is nothing like eating well for free.<br />
<br />
And just a word of caution, if you're going to pick dandelions from somewhere other than your own property, first make sure that they're not sprayed with chemicals (check with the owner).<br />
<span id="goog_1790925547"></span><span id="goog_1790925548"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwEmcOMB6JsLCFWBNCtun7zwlapWPMVSbydA806Tl_L64XSiCxLtDGj71ACPuyHrxgvQbugjepCd8-kEEoYqOGmqhe7STURB1zrBtowMdfCF_vV4si7rag3wtRglxerefVbjzy7takCRd/s1600/Dandelion+leaves+Male+&+female.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwEmcOMB6JsLCFWBNCtun7zwlapWPMVSbydA806Tl_L64XSiCxLtDGj71ACPuyHrxgvQbugjepCd8-kEEoYqOGmqhe7STURB1zrBtowMdfCF_vV4si7rag3wtRglxerefVbjzy7takCRd/s320/Dandelion+leaves+Male+&+female.jpg" width="251" /></a>Now I don't know how true the following is BUT I was told to only eat the male leaves (the ones that look like lion's teeth). I wasn't told why, so I did some homework on it & this is what I found...<br />
<ol style="text-align: left;">
<li>None of the pages I investigated made any reference to leaf genders.</li>
<li>All the pages I investigated only showed male leaves for consuming.</li>
<li>The only pages that showed female leaves were for illustration about dandelions only. There were no references regarding consuming dandelions.</li>
</ol>
</div>
<br />
There's LOTS of information online on the nutritional value & all the medical benefits contained in these weeds. For something that's so readily available I'd wager that it would be worth your time to google it.</div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com2tag:blogger.com,1999:blog-2073700045123959832.post-15700973883018507452012-10-28T03:41:00.002-07:002012-10-28T03:41:34.269-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="font-size: x-large;"><b><span style="background-color: lime; color: #cc0000;"><span><span style="background-color: lime;"></span></span>W </span><span style="background-color: orange;">O </span><span style="background-color: #3d85c6;"><span style="color: white;">O </span><span style="background-color: purple; color: yellow;"></span></span><span style="background-color: purple; color: yellow;">H </span><span style="background-color: lime; color: magenta;">O </span><span style="background-color: blue; color: yellow;">O </span><span style="background-color: black; color: white;">! ! !</span></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Over 1000 page views!</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Ladies & gentlemen, no pictures please. ;)</b></span></div>
</div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-88670579132893049912012-08-31T15:18:00.002-07:002012-08-31T18:42:10.780-07:00Purslane<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
As I was sharing my discoveries about Red Root to a friend (this time from Barbados), she pointed out another common root that is also edible. I swear, more than anything, multiculturalism has benefited my diet this year. If I wanted to learn about edible weeds growing all around me & how to cook them I'd probably have to pay for a book or a class.<br />
<br />
Well boys and girls, today's lesson is about a common weed that is eaten in not just Barbados, but in India, Mexico & the Mediterranean as well and from what I've read is extremely rich in omega 3 fatty acids which is something that every vegetarian & vegan should take note of.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxxfkKOFMsTdjx6_GoNdvrZjIJcSo1wKrbscwyGgRInjpj96mHLKJfGSL6xjryyFFLLobDJZ6dKLtGqfFEHIxicQxAuDCeYx9s4UUFZvwDKz2lZt5LIIPdtNIj2mDMH8l_2zLbMczdWqf/s1600/100_7827.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxxfkKOFMsTdjx6_GoNdvrZjIJcSo1wKrbscwyGgRInjpj96mHLKJfGSL6xjryyFFLLobDJZ6dKLtGqfFEHIxicQxAuDCeYx9s4UUFZvwDKz2lZt5LIIPdtNIj2mDMH8l_2zLbMczdWqf/s320/100_7827.jpeg" width="240" /></a><i><span style="font-size: x-large;"><b>PURSLANE</b></span></i>, also known as <br />
<ul>
<li> Pursley</li>
<li> Pusley</li>
<li> Portulaca &</li>
<li> Little hogweed prefers warm dry weather but grows just about everywhere. </li>
</ul>
They say that just about everyone has it on their property and that it tolerates just about every kind of soil. If you can't see it then it's probably just dormant. Purslane seeds require sunlight to germinate. Cultivate the soil as underground seeds have been known to live for up to forty years underground and it's probable that it will germinate & grow.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHKrDMg0ThAWnz-Z5Y-7nnHvrBD1499qUyorR1bvqYrr2gx56NlwL8Hnl37lo1D7nxtmfeC4SSBMzNonyNGk4HoIL0ll8d76aQhQsHfWnEP3hsYpw-hQ-2ELuE5D8FK0zmtdM30W5MG5B/s1600/100_7830.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHKrDMg0ThAWnz-Z5Y-7nnHvrBD1499qUyorR1bvqYrr2gx56NlwL8Hnl37lo1D7nxtmfeC4SSBMzNonyNGk4HoIL0ll8d76aQhQsHfWnEP3hsYpw-hQ-2ELuE5D8FK0zmtdM30W5MG5B/s320/100_7830.jpeg" width="320" /></a>I slightly steamed & somewhat sautéed it. I don't like to fully cook my greens as they say that it keeps the vitamins better this way.<br />
Unfortunately I got the very last of it as it is the end of the season for Purslane. It comes out a lot in the spring. I did get a bit of flavor and a whole lot of crunch. It had a lovely nutty feel.<br />
<br />
I've also been told that it's good raw in salads.<br />
<br />
<br />
I've googled info on Purslane if you're interested...<br />
<a href="http://herbgardens.about.com/od/culinary/p/Purslane-What-Is-Purslane.htm">http://herbgardens.about.com/od/culinary/p/Purslane-What-Is-Purslane.htm</a><br />
<a href="http://www.gardenguides.com/863-purslane-weed.html">http://www.gardenguides.com/863-purslane-weed.html</a><br />
<a href="http://www.canadiangardening.com/plants/native-plants-and-wildflowers/purslane-an-edible-groundcover/a/31791/" target="_blank">http://www.canadiangardening.com/plants/native-plants-and-wildflowers/purslane-an-edible-groundcover/a/31791/ </a></div>
</div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-52140069690163690602012-08-25T11:03:00.000-07:002014-09-30T13:36:50.138-07:00Red Root<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-size: x-large;"><b>RED ROOT</b></span></i><br />
<br />
A friend offered me cooked leafy greens I thought was spinach.
Much to my surprise it wasn't spinach at all. She called it Red
Root, a weed that is more thought of in the west as a problem for
gardeners & livestock owners. I'd never heard of it before and
overlooked it as just another inedible weed growing on dunghills. I
am also told that Red Root is expensive especially in the big cities.
Expensive & free... I couldn't resist.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYB1QY4xPfRaAupfncR573sIhv0MR0YhtPJVTQNG90mFG2oa25aoTCYKYzwoyLLaFzRIi8kvt09G3ib3BJKLSAUKoWQ8WSMvGuDEOsE0_C5N7rWxPCY35AJGcR1itHB-YZ4exDdmj9Uo4i/s1600/a.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYB1QY4xPfRaAupfncR573sIhv0MR0YhtPJVTQNG90mFG2oa25aoTCYKYzwoyLLaFzRIi8kvt09G3ib3BJKLSAUKoWQ8WSMvGuDEOsE0_C5N7rWxPCY35AJGcR1itHB-YZ4exDdmj9Uo4i/s320/a.jpeg" height="240" width="320" /></a><br />
<br />
Here it is on a dung heap.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMsFysV7l2JCRzq0iz_8SE_j6ZC9M_fKh7Ms3dG34t9n1xhVyvp4KkGPbwh-bcACwhWtIQAGsKmTC-3iHKeW8KDXCbrZ11rsOEdqFHmeivMzCbaXE0gEXy7dCHGZSr3AOFPCrVZhjGA6x/s1600/b.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMsFysV7l2JCRzq0iz_8SE_j6ZC9M_fKh7Ms3dG34t9n1xhVyvp4KkGPbwh-bcACwhWtIQAGsKmTC-3iHKeW8KDXCbrZ11rsOEdqFHmeivMzCbaXE0gEXy7dCHGZSr3AOFPCrVZhjGA6x/s320/b.jpeg" height="240" width="320" /></a></div>
First I washed & steamed it. Oh, the aroma that it gave when I lifted the lid was wonderful.<br />
<span style="font-size: x-small;">(Oh and incase you're wondering, that light colored twig
looking thing is, its Japanese Knotweed.)</span><br />
<span style="font-size: x-small;"> </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolrtEIulKPfUdoH77HUDq2HfPqadKu6T1uswfoAuEex1fMItnZqfSNXRGmGbt2vXlWMApKtYhN2cfrX3o3b9bnGwwoiZQZjRpnG9fs0PQcZWyeUh9vD2eHvU0aWVBFkAkYdaBWPgG_3dy/s1600/c.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolrtEIulKPfUdoH77HUDq2HfPqadKu6T1uswfoAuEex1fMItnZqfSNXRGmGbt2vXlWMApKtYhN2cfrX3o3b9bnGwwoiZQZjRpnG9fs0PQcZWyeUh9vD2eHvU0aWVBFkAkYdaBWPgG_3dy/s320/c.jpeg" height="240" width="320" /></a><br />
<br />
Then sautéed it with other vegetables... <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgombzhZknGhfZIfkkDluZngWAAYv1Ukf3qcWYbv2Aa76gA2EBT1bfsN84eS-gNJNj4rqxmcawc6UaTsyC6bvbYxNZ8o2wd6wZkH_8Y1YzCr36SglEQKb8Xas1CjHXeoz4mTLP1BdALUZdU/s1600/d.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgombzhZknGhfZIfkkDluZngWAAYv1Ukf3qcWYbv2Aa76gA2EBT1bfsN84eS-gNJNj4rqxmcawc6UaTsyC6bvbYxNZ8o2wd6wZkH_8Y1YzCr36SglEQKb8Xas1CjHXeoz4mTLP1BdALUZdU/s320/d.jpeg" height="240" width="320" /></a><br />
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<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
then wrapped it in a chapati.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
It cooks just like spinach and
tastes delicious. </div>
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<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I will start
blanching it for the winter. It's worth it.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
I couldn't help but to google it to see what it's medicinal benefits are. (As all things in nature possess.)</div>
<div style="margin-bottom: 0in;">
<br /></div>
"Red Root herb grows in temperate climates and makes a great tea,
in fact during wartime it was used as a tea substitute. Plus it can
be taken as tincture and also in capsules and it works great for
asthma, bronchiole diseases, and coughs too. The root is very
astringent making it a good mouthwash for oral ulcers. Also works
well for improving lymphatic circulation and thus helps with edema…
and problems related to the spleen and liver… and now Red Root has
been used for the treatment of prostate enlargement. Red Root also
works well for internal bleeding and also healing skin lesions. Plus
Red Root is a good antispasmodic and also helps relax and sooth away
tension, and it’s a good antiviral and antibacterial agent, and Red
Root is a powerful antioxidant." <a href="http://paulhaider.wordpress.com/2012/01/30/health-benefits-of-red-root/" target="_blank">http://paulhaider.wordpress.com/2012/01/30/health-benefits-of-red-root/</a><br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
</div>
<div style="color: black; margin-bottom: 0in;">
"Adenoid
Enlargement, Asthma, Bronchitis, Cough, Cysts, Diarrhea, Dysentery,
Dysmenorrhea, Epstein-barr Virus, Fatigue, Fever, Headache,
Hemorrhoids, Hepatitis, Hodgkin's Disease, Lymphatic Congestion,
Mononucleosis, Nosebleeds, Sore Throat, Spleen Enlargement,
Testicular Hydrocele, Tick Fever, Tonsillitis, Tumors" <a href="http://theherbalfarm.blogspot.ca/2008/01/red-root.html">http://theherbalfarm.blogspot.ca/2008/01/red-root.html</a></div>
</div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com2tag:blogger.com,1999:blog-2073700045123959832.post-15744390340662255092012-05-11T03:38:00.003-07:002019-01-25T15:54:24.997-08:00Herb Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-small;">A friend shared this recipe she got from "Soul Veg", a restaurant in Georgia. It's not just good on salad but on plain rice as well.<i> </i></span><br>
<b><i><span style="font-size: x-large;">HERB DRESSING</span></i></b><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepWLJ0AdvizEUhyMXlD-YRFgKZ58xQRGFD1sxlOgXuE1ocZTwL6IRerXlpMedDqtL_kDGohW7Gw1O4ygmK4knZgI0INYZrM1PJkkRoo4Up6A1P8NEyZ-V_ZGKB16jqEPU1HzWhzRk4irM/s1600/100_3658.JPG" imageanchor="1" style="font-family: sans-serif; clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepWLJ0AdvizEUhyMXlD-YRFgKZ58xQRGFD1sxlOgXuE1ocZTwL6IRerXlpMedDqtL_kDGohW7Gw1O4ygmK4knZgI0INYZrM1PJkkRoo4Up6A1P8NEyZ-V_ZGKB16jqEPU1HzWhzRk4irM/s200/100_3658.JPG" width="200"></a><br>
<ul style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepWLJ0AdvizEUhyMXlD-YRFgKZ58xQRGFD1sxlOgXuE1ocZTwL6IRerXlpMedDqtL_kDGohW7Gw1O4ygmK4knZgI0INYZrM1PJkkRoo4Up6A1P8NEyZ-V_ZGKB16jqEPU1HzWhzRk4irM/s1600/100_3658.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br></a>
<li>1/4 cup of soy sauce</li>
<li>1/2 cup of soy milk</li>
<li>2 Tbsp. of lemon juice</li>
<li>3 cloves of garlic</li>
<li>1 Tbsp. of Italian seasoning.</li>
</ul>
<br>
Blend Together with...<br>
<ul style="text-align: left;">
<li>2 cups of oil</li>
</ul>
<br>
Mix all the ingredients in a blender and add the oil last or it will not mix properly.<br>
<br>
*It tends to separate rather quickly so shake before every use.<br><br></div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com2tag:blogger.com,1999:blog-2073700045123959832.post-57535527212268060982012-05-08T10:17:00.000-07:002014-09-30T13:37:38.967-07:00Ugandan Chapati Flatbread<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="font-size: x-small;">A friend from Uganda showed me how to make an African flatbread called chapati. I rarely use recipes & she doesn't use them at all but for the sake blogging I've googled a chapati recipe that was very similar to the chapati I made. If you're interested, here's the <a href="http://raebear.net/recipes/chapati.html%20" target="_blank">link</a> to the one I found.</span></div>
<i><span style="font-size: x-large;"><b>CHAPATI <span style="font-size: large;">(My version of it anyway.)</span></b></span></i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g5KWdxNg7dd9sicZdLTvh2gD2YvQvYzUqkcwPszlGYDl7mFsC1Uoj1dJxwXFMSI4PaPZuH_pe_ElnAsAV3MkmQjYr4yzZARLzw3wKg77AgvRevISOjAkstrqAu1m3AhiQisp7nXX6Gg_/s1600/100_7095+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g5KWdxNg7dd9sicZdLTvh2gD2YvQvYzUqkcwPszlGYDl7mFsC1Uoj1dJxwXFMSI4PaPZuH_pe_ElnAsAV3MkmQjYr4yzZARLzw3wKg77AgvRevISOjAkstrqAu1m3AhiQisp7nXX6Gg_/s400/100_7095+copy.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granted they weren't perfectly round but they were good nonetheless.</td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>2 cups of Duram Atta flour (or any flour of your choice)</li>
<li>1 tsp. of Adobo (or salt to taste)</li>
<li>1-2 tsp. of Chief Head Curry (or whatever flavors you like)</li>
<li>1/2 cups of finely diced onions (optional)</li>
<li>3/4 cups of water</li>
<li>oil (for frying) </li>
</ul>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Jo556iiWkxisxU8tL6HfjQGI0CLteatiDWYYc9i9HHJq9vpa2yVzuGRkI-7lOK1WxHpVj8Oc8yGNHptSp9HHnCkwONJ0YhUVpwO3qLUHeksccuZItcTty1u4HZceRKKjg0QfH5tu_4Zg/s1600/Goya_Adobo_Without_Pepper_28_oz_1__88621_zoom.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Adobo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Jo556iiWkxisxU8tL6HfjQGI0CLteatiDWYYc9i9HHJq9vpa2yVzuGRkI-7lOK1WxHpVj8Oc8yGNHptSp9HHnCkwONJ0YhUVpwO3qLUHeksccuZItcTty1u4HZceRKKjg0QfH5tu_4Zg/s200/Goya_Adobo_Without_Pepper_28_oz_1__88621_zoom.jpg" height="200" title="For those of you who aren't familiar with Adobo." width="95" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adobo</td></tr>
</tbody></table>
1, Knead all the ingredients together. The dough should stick together into a ball BUT should be dry enough so that it doesn't stick to your skin. If it's to dry add a little more water. If the dough is sticking to your skin add a little more flour.<br />
2, Divide the dough into about seven balls.<br />
3, Oil the surface for rolling. Roll with a rolling pin until thin.<br />
4, Fry in a skillet until brown.<br />
Enjoy.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmw0oJixnWnDX04dD77aQIq7nYGUdSC1yBS8baG9CYHDzhuNNjyj9kc22kgLzOOBfSM_zUjVcs0B_SEq1JIfZjkbeZXPXJGq4pbG7lziKr2hsyVvUVCfHEb6RqQThFPjz13FsMRIyZ8qs/s1600/curry.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmw0oJixnWnDX04dD77aQIq7nYGUdSC1yBS8baG9CYHDzhuNNjyj9kc22kgLzOOBfSM_zUjVcs0B_SEq1JIfZjkbeZXPXJGq4pbG7lziKr2hsyVvUVCfHEb6RqQThFPjz13FsMRIyZ8qs/s1600/curry.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chief Head Curry</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-63505767098082760552012-04-03T18:58:00.001-07:002012-04-03T19:01:10.146-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" id="pBlogBody_432475898">
<i><b><span style="font-size: x-large;">My Steampunk Bed</span></b></i><br />
<br />
In
2007 a friend and I were talking about our plans and projects. His
girlfriend interrupted very matter-of-factly, saying that our plans
were never going to happen. She said that because all she heard was
talk and was completely blind to the fact that there were stages of
planning and arrangements that had to be made before anything physical
could have been implemented.<br />
<br />
She had no insight as to
the details of what we were talking about. My mistake was in not
letting her know that she was talking in complete ignorance. When I
asked her why she said that, she said that if we had ANY intentions
whatsoever to carry out our plans we should stop talking about them and
just do them. I realized that she's just a very stupid woman who
can't see anything past the bridge of her nose. I personally prefer
the company of those who like to challenge their boundaries and think
big, in other words, people with a vision.<br />
<br />
People without visions are very mundane, negative, exhausting, and
stale. They can never use their minds to create, only consume. <br />
<br />
My
friend and I had plans that incurred expenses. Instead of giving up,
or compromising, we chose to employ patience as a resource. To help
keep our projects alive we talked about them from time to time and
brainstormed, exploring possibilities.<br />
<br />
My plan, a
four-post bed, is well under way. The structure of the bed is
complete; I just have a ton of aesthetic elements that I haven't gotten
to yet. It stands over seven feet tall. When completed, this bed will
have included: <br />
<br />
1. metalworking (cleaning, cutting, welding, grinding, and possibly bending)<br />
2. woodworking (and finishing)<br />
3. painting (metal)<br />
4. architectural design<br />
5. painting (artistic)<br />
6. framing<br />
7. sewing (drapery)<br />
8. electronics (wiring) and possibly<br />
9. stained glass<br />
10. tatting<br />
11. mosaic (possibly)<br />
<br />
What can I say… to much is never enough.<br />
<br />
I
didn't possess all the skills mentioned above so I did what I could
and sought assistance, or education, where needed. I didn't have the
funds for the entire thing so I went to the local dump and found bed
irons, cleaned them, welded them together and made four lamps for the
tops of each bedpost. <br />
<img align="bottom" border="0" name="graphics1" src="http://i189.photobucket.com/albums/z309/machine5000/post%20const/lamp.jpg" />(I haven't stained the plywood above the lamps yet.)<br />
I
was about to painstakingly remove all the heavily laden rust from the
bed irons when someone told me that If I get most of the rust off,
there are paints that can be used over rust and the metal underneath
will be fine. I was so happy to hear that.<br />
<br />
<a href="http://i189.photobucket.com/albums/z309/machine5000/post%20const/exterior.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="bottom" border="0" height="320" name="graphics3" src="http://i189.photobucket.com/albums/z309/machine5000/post%20const/exterior.jpg" width="240" /></a><a href="http://i189.photobucket.com/albums/z309/machine5000/post%20const/interior.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" name="graphics2" src="http://i189.photobucket.com/albums/z309/machine5000/post%20const/interior.jpg" width="240" /></a> A friend
of mine was getting rid of old warped two-by-fours so I used that for
the interior of the bed. He couldn't recognize them after I cut them
down and stained them.<br />
<br />
What was the inspiration for this masterpiece?<br />
<br />
I've
always considered New York City my home and since I'm no longer there I
wanted to incorporate architectural elements from NYC to remind me of
home. While I was visiting the city one day I walked across the
Brooklyn Bridge and noticed the architectural elements of the Manhattan
Bridge. I saw the same industrial pattern on the George Washington
Bridge and on the girders that support the trains above Myrtle Ave and
Broadway in Queens and Brooklyn. It was a metal X in a square. There
and then I decided to use that architectural element for my bed posts.
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i189.photobucket.com/albums/z309/machine5000/post%20const/mybed.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="bottom" border="0" name="graphics5" src="http://i189.photobucket.com/albums/z309/machine5000/post%20const/mybed.gif" /></a></div>
<img align="bottom" border="0" name="graphics4" src="http://i189.photobucket.com/albums/z309/machine5000/post%20const/pattern.gif" /><br />
<br />
<br />
While
at the machine shop the guys would occasionally joke with me saying
that I was going to be sleeping on a bridge. At first they couldn't
figure out what I was doing. Some thought I was building a cage. All
they saw was me cutting tons of small pieces of metal. Afterwards they
were blown away. One woman said that I should get a black sheet with
yellow stripes down the middle so that it could look like a street. We
laughed.<br />
<br />
Every time, and I mean EVERY TIME someone
sees it for the first time, I get the "WOW" factor from haters and
admirers alike, so I know it's coming out pretty awesome. On several
occasions people have told me that it is very masculine. That's
perfect because I didn't want anything "pretty".<br />
<br />
The
funny thing about it is that when people asked me what style I built it
in, I honestly couldn't say because it has elements from different
time periods. I use to say that it's primarily Industrial with touches
of Victorian and Gothic. It actually is steampunk. While I designed
& built it I had no idea that a steampunk genre even existed much
less the word itself. As I was finishing the for metal bedposts my
friend with the ignorant girlfriend came and described my bed as
steampunk.<br />
“What's that?” I asked him.<br />
“Google it,” he said. So I did and found the genre of my heart. I love steampunk and I love my steampunk bed. <br />
<br />
Even
though it's not finished and probably won't be for a good while, I'm
happy with it. It is beautiful, it is original, and provides me with
plenty of storage above and beneath.<br />
<br />
This bed is a big reason why I haven't been painting to much but I'm not down about it because I consider it a sculpture. Granted there are many things I would've done differently but for being my very first project in metal I think it's great.<br />
<br />
I welcome all comments (ESPECIALLY if you're into steampunk).</div>
</div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-26298327861686515052012-03-18T19:00:00.003-07:002012-03-19T07:53:44.162-07:00Cast Iron Vegan Cornbread<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: x-small;">Granted this recipe doesn't have the buttermilk & all the a lot of the other traditional ingredients normally found in cornbread but it's very easy & very good.</span><br />
<br />
<span style="font-size: x-large;"><i><b>Cast Iron Vegan Cornbread</b></i></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZP8hkgbXxE9WP3v0s6d7lWYTqIZMbUQD-UEwh4Zy4ysycwH6-TWoeTD70ebS8wdOeYIvdR5Feskrnoo3Gvge5Z9XmKKehGSM43xA-itGGDMSQEAvT3XgJJDCrkdrufXid9oEsvsIszTU/s1600/4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZP8hkgbXxE9WP3v0s6d7lWYTqIZMbUQD-UEwh4Zy4ysycwH6-TWoeTD70ebS8wdOeYIvdR5Feskrnoo3Gvge5Z9XmKKehGSM43xA-itGGDMSQEAvT3XgJJDCrkdrufXid9oEsvsIszTU/s320/4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">EVERYONE who had some fell in love with it.</td></tr>
</tbody></table><style type="text/css">
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</style> <br />
<ul style="text-align: left;"><li>3 cups of cornmeal</li>
<li>3 1/2 cups soft flour</li>
<li>1/8 cup baking powder</li>
<li>1/4 Tbsp salt</li>
</ul><div style="margin-bottom: 0in;"><br />
</div><ul style="text-align: left;"><li>2 cups margarine</li>
<li>2 ½ cups sugar</li>
<li>3 ½ cups of water</li>
</ul><br />
<div style="margin-bottom: 0in;"><style type="text/css">
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</style>1, Mix first 4 ingredients well.</div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in;">2, In a separate bowl, cream margarine & sugar, then add the water.</div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in;">3, Combine wet & dry ingredients.</div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in;">Pour into 2 greased cast iron skillets or equivalent cake pan.</div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in;">Bake convection oven at 250 degrees for 30 minutes, then turn up to 325 degrees until golden.</div><div style="margin-bottom: 0in;">Gas oven at 425 degrees for 45 minutes
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FITepTfgZ13MPIeGJTpaOOFmjuk3t4NgBcvruXuNGztYovkVbRrBT8MIegDsYQs23fAI8nBFBJ_Z83VpUYZydG7VBA2R5-TNC9I4IegNs9SxZr0YdjgreKPJ-h0PfiSLw0_6qG-3HWdZ/s1600/2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FITepTfgZ13MPIeGJTpaOOFmjuk3t4NgBcvruXuNGztYovkVbRrBT8MIegDsYQs23fAI8nBFBJ_Z83VpUYZydG7VBA2R5-TNC9I4IegNs9SxZr0YdjgreKPJ-h0PfiSLw0_6qG-3HWdZ/s200/2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cast Iron cooking is the absolute best.</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4cWTyYL8oZW4ZasPF0DUA735MUFjuKPch70hvOp6dBk-qGAgYihsRYoaKBUOw7y2NS8VVtYWIn6niS7EtnX4poozONPzqtTTxJEzZUYC4P_J72M1lOYj6I3pHqIF7P3QfZH_ub0hLf7N/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4cWTyYL8oZW4ZasPF0DUA735MUFjuKPch70hvOp6dBk-qGAgYihsRYoaKBUOw7y2NS8VVtYWIn6niS7EtnX4poozONPzqtTTxJEzZUYC4P_J72M1lOYj6I3pHqIF7P3QfZH_ub0hLf7N/s200/1.jpg" width="200" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs-wkT_ienVIm1RoUqXNnV_j2VTH702Y59VP-1HRGfBqSDxx9ekpBrOGwGhEbPdxkd3D3AI_tljdSI3gYV7mZgG0B463fSkd1k-CjI3SYZS09C_zpz-a9B-QLYCoC55KsA1jWV_l21KT-/s1600/5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs-wkT_ienVIm1RoUqXNnV_j2VTH702Y59VP-1HRGfBqSDxx9ekpBrOGwGhEbPdxkd3D3AI_tljdSI3gYV7mZgG0B463fSkd1k-CjI3SYZS09C_zpz-a9B-QLYCoC55KsA1jWV_l21KT-/s200/5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yea I went a little crazy with the camera but what can I say, I've wanted to try a cast iron cornbread for a very long time now.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpMDkFYfvw2Wv2tBMPrryp8ZfKk-Zc4wp0tERlsYsV2NweXr6K0wS2qJV_u_1dK18tlnAcT3Gx-ZiRnVASrc1Ly7LTtl2nqcrpSUwZUmiMq6QVCDfm1FsPbVssiNMtYF2H6VTDa-qs67p/s1600/6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpMDkFYfvw2Wv2tBMPrryp8ZfKk-Zc4wp0tERlsYsV2NweXr6K0wS2qJV_u_1dK18tlnAcT3Gx-ZiRnVASrc1Ly7LTtl2nqcrpSUwZUmiMq6QVCDfm1FsPbVssiNMtYF2H6VTDa-qs67p/s200/6.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'll save you the last piece.</td></tr>
</tbody></table></div><div style="margin-bottom: 0in;"></div></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-3891314955079402472012-02-21T16:37:00.000-08:002012-02-22T07:06:09.040-08:00Sorrel Juice<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><span style="font-size: x-small;">What can I say except that I've been converted to sorrel. Its good and good for you. It reduces high blood pressure and acts like an air conditioner whether you're suffering from a fever or even if it's just an unbearably hot day, it will cool you down. Usually sorrel packages come with instructions in the back but if it doesn't here's a <b>very simple & basic</b> recipe.</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeU_tCXfwH7unbj_yBJoD5pGRLM_1d-Gapib1d8Nax9LuqhIiG7oCHzHGhfnZUPazl5B3Xz2Ze_0dq29KWcu5UB99T7y0v5kxljdpJzQmy_psyY9vd63c-t4o_ZOe4w314dUU2kqu3ap2d/s1600/041+blogged.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeU_tCXfwH7unbj_yBJoD5pGRLM_1d-Gapib1d8Nax9LuqhIiG7oCHzHGhfnZUPazl5B3Xz2Ze_0dq29KWcu5UB99T7y0v5kxljdpJzQmy_psyY9vd63c-t4o_ZOe4w314dUU2kqu3ap2d/s320/041+blogged.jpg" width="178" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorrel steeping with a stick of<br />
cinnamon. (No, I'm not canning<br />
it. I just like steeping in glass as<br />
opposed to plastic.)</td></tr>
</tbody></table><i><span style="font-size: x-large;"><b></b></span></i><br />
<i><span style="font-size: x-large;"><b></b></span></i><br />
<i><span style="font-size: x-large;"><b>Sorrel Juice</b></span></i><br />
<i>ingredients: </i><br />
<ul style="text-align: left;"><li>1/4 cup of dried sorrel blooms</li>
<li>4 cups of water</li>
<li>1 cinnamon stick</li>
<li>sugar or honey to taste </li>
</ul>1, Boil the water and steep the sorrel blooms & cinnamon stick for at least 4 hours. (Some like to steep overnight.)<br />
<br />
2, Strain out the blooms & cinnamon stick, sweeten and enjoy. Now seriously, how easy is that?<br />
<br />
__________________________________________<br />
<br />
I've been coming across the medical benefits of this delicious juice. If you're interested, click on one of the links below...<br />
<br />
<a href="http://doctorschar.com/features/jamacian-sorrel/%20" target="_blank">http://doctorschar.com/features/jamacian-sorrel/ </a><br />
<br />
<a href="http://health.wikinut.com/Health-Benefits-of-Sorrel-Roselle/12f7l1qa/">http://health.wikinut.com/Health-Benefits-of-Sorrel-Roselle/12f7l1qa/</a><br />
<br />
<a href="http://www.ageless.co.za/rosella.htm" target="_blank">http://www.ageless.co.za/rosella.htm </a><br />
<br />
<a href="http://caribrock.blogspot.com/2008/12/health-benefits-of-jamaican-sorrel.html">http://caribrock.blogspot.com/2008/12/health-benefits-of-jamaican-sorrel.html</a></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-83434077099639465252012-02-20T10:29:00.001-08:002012-05-11T09:38:31.429-07:00Juice Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEKxRbo1ktkG7hUAygNNZucFbbRAa49zoflonFD0mYWCfnXKTQ_TGeapr081snI4QezEJvuyehp1xXMIGsLaWW0jQLQptNwtrg8mrq9IaYNXaCvkGtdma_wVKsavaUNSV8PeTkaPKsRd_/s1600/015+sorrel+jelly.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEKxRbo1ktkG7hUAygNNZucFbbRAa49zoflonFD0mYWCfnXKTQ_TGeapr081snI4QezEJvuyehp1xXMIGsLaWW0jQLQptNwtrg8mrq9IaYNXaCvkGtdma_wVKsavaUNSV8PeTkaPKsRd_/s320/015+sorrel+jelly.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorrel Jelly made with this Juice Jelly recipe</td></tr>
</tbody></table>
<span style="font-size: small;">Granted I did play around with the original recipe a little, I used golden brown sugar instead of white and I made my own juice from dried sorrel flowers instead of just using fruit juice. But still I recommend that you give this a try because you can make it in any flavor you like. It's for that reason that I'm giving just the basic recipe for juice jelly. I found this recipe at cooks.com, here's the <a href="http://www.cooks.com/rec/view/0,1923,144164-242201,00.html" target="_blank">link</a>. It was originally a raspberry juice jelly. </span><br />
<br />
<br />
<i><span style="font-size: x-large;"><b>Juice Jelly</b></span></i><br />
<br />
<div style="color: black; padding-left: 20px;">
<ul style="text-align: left;">
<li><span class="ingredient">2 cups of fruit juice</span></li>
</ul>
<ul style="text-align: left;">
<li><span class="ingredient">4 cups of golden brown sugar</span></li>
</ul>
<ul style="text-align: left;">
<li><span class="ingredient">2 (3 oz.) pkg.s liquid fruit pectin</span></li>
</ul>
</div>
<span style="color: black;">In an </span><b style="color: black;">*oversized</b><span style="color: black;"> pot, combine juice and sugar. Stirring constantly, cook over medium heat until sugar dissolves. Increase heat to high and bring to a rolling boil.</span><br />
<br />
<span style="color: black;">Stir in pectin. Stirring constantly, bring to a rolling boil again and boil 1 minute longer.</span><br />
<br />
<span style="color: black;">Remove from heat, skim off foam. Store in sealed jars. If you're not familiar with canning, here's a </span><a href="http://pickyourown.org/allaboutcanning.htm">link</a><span style="color: black;"> to a good site that shows you how.</span><br />
<br />
<span style="color: black;">Yield: 2 pints.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgEGadjaUE3KmtuGooEzGwLVXWFyaXgsyIsuy9EtWzs3mKn1iz-XP4sQK6l6I0r49FBuTUY0IMVzrTWbs4o1hyphenhyphen_RyA5gP78g0HpTlyv7iM54Y7DN9aoWdRW11R02Eox4yC29PKfilfbyG/s1600/certo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgEGadjaUE3KmtuGooEzGwLVXWFyaXgsyIsuy9EtWzs3mKn1iz-XP4sQK6l6I0r49FBuTUY0IMVzrTWbs4o1hyphenhyphen_RyA5gP78g0HpTlyv7iM54Y7DN9aoWdRW11R02Eox4yC29PKfilfbyG/s1600/certo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used Certo pectin.</td></tr>
</tbody></table>
<span style="color: black;">*I specified an oversized pot because in order to activate pectin, you HAVE to let it boil in a good hard rolling boil for a minute or it won't set right. In an oversized pot the boiling liquid won't overflow into a mess.</span></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com2tag:blogger.com,1999:blog-2073700045123959832.post-41640563514882056962012-01-29T10:57:00.000-08:002012-01-29T12:33:48.726-08:00Carrot Pineapple Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;">Again this came from an industrial kitchen so if you don't want to make 120 muffins, cut back on the ingredients. Also, these muffins are a little on the greasy side so you might want to cut back on the oil a little more.</span><br />
<br />
<i><span style="font-size: x-large;"><b>Carrot Pineapple Muffins</b></span></i><br />
<b>dry ingredients: </b><br />
<ul style="text-align: left;"><li>15 cups of soft flour</li>
<li>9 cups of sugar (unpacked)</li>
<li>1/2 cup of baking powder</li>
<li>3 Tbsp +1 tsp of cinnamon</li>
<li>1 Tbsp +1 tsp of salt</li>
</ul><br />
<b>wet ingredients:</b><br />
<ul style="text-align: left;"><li>5 cups of water</li>
<li>3 Tbsp + 1 tsp of vanilla</li>
<li>6 2/3 cups of oil</li>
<li>10 cups of grated carrots</li>
<li>5 cups of crushed pineapple with juice</li>
</ul><br />
1, Sift dry ingredients together in a bowl.<br />
2, Beat together the water, oil & vanilla. <br />
3, Blend the crushed pineapple in a blender or food processor.<br />
4, Mix well all the ingredients together.<br />
5, Use 1/3 cup ice cream scoop to fill muffin cups.<br />
6, Bake in convection oven at 325 degrees for 15 to 20 minutes. <br />
<br />
<br />
</div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-31048880628368822492012-01-12T03:54:00.000-08:002012-01-13T07:09:35.860-08:00My deviantART gallery<div dir="ltr" style="text-align: left;" trbidi="on">I also have a deviantART page where I showcase my artwork. Feel free to peruse my gallery. Here's the <a href="http://abramo7.deviantart.com/">link</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQw6x_vja2popqyJBQ5UikRfhPjx0t-arJ7AGkPudxcb0X_iYUZO2ncjQ5-2v1Hc_v4G3v5mzJ_V0h1MdKilVC6Cx3uSEqjeDALjdP3Vzg5tLi-1NNAs1pguVknfsFxjwUEMWC0scdxuV/s1600/late_summer_dusk_by_abramo7-d3gescm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQw6x_vja2popqyJBQ5UikRfhPjx0t-arJ7AGkPudxcb0X_iYUZO2ncjQ5-2v1Hc_v4G3v5mzJ_V0h1MdKilVC6Cx3uSEqjeDALjdP3Vzg5tLi-1NNAs1pguVknfsFxjwUEMWC0scdxuV/s200/late_summer_dusk_by_abramo7-d3gescm.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3iauFfOmMFV0Ns5dNxc5nLX77yB_u7IVhZPGQNA9A7hv4PJWSwzgbsEZL0kiXKmjAx7FHiDueLt25BpDy9Vhjr1GZtEY26mf2uymN2iilso7ZbUJS3o1oj1qGza2x_wsvmWcoBmzIm3D/s1600/the_righteous_parade_has_now_b_by_abramo7-d3g3hcq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3iauFfOmMFV0Ns5dNxc5nLX77yB_u7IVhZPGQNA9A7hv4PJWSwzgbsEZL0kiXKmjAx7FHiDueLt25BpDy9Vhjr1GZtEY26mf2uymN2iilso7ZbUJS3o1oj1qGza2x_wsvmWcoBmzIm3D/s200/the_righteous_parade_has_now_b_by_abramo7-d3g3hcq.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveabuHRxTHiDQpNChDbJgaHMTNvdBkNPY1_bEUg41mIROMm2QD7bSfDkClB1m1maK6lrMCPVhcQbWtVKEfdAyGZ8i8WsZhWMIiHVaY6ZNmL4D0gtpkK8aI9M9kLANTr3YXheEizst0b_t/s1600/esther_by_abramo7-d3g6l6l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveabuHRxTHiDQpNChDbJgaHMTNvdBkNPY1_bEUg41mIROMm2QD7bSfDkClB1m1maK6lrMCPVhcQbWtVKEfdAyGZ8i8WsZhWMIiHVaY6ZNmL4D0gtpkK8aI9M9kLANTr3YXheEizst0b_t/s200/esther_by_abramo7-d3g6l6l.jpg" width="180" /></a></div></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com2tag:blogger.com,1999:blog-2073700045123959832.post-45896204054657999882012-01-10T11:48:00.000-08:002012-01-22T15:31:23.989-08:00Polenta<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;">Again, this is a recipe that I got from an industrial kitchen so it's a recipe for 60 servings. You'll have to divide the ingredients by 5. & by the way, this is a little on the greasy side, I like cutting the margarine by 1/4 to 1/2 a cup</span><br />
<br />
<i><span style="font-size: x-large;"><b>Polenta</b></span></i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUOzmrCtgLqAWdd8CMJk8NMtmMr4qbQs4FTtmkjJsCi7yL2MRC40_X5RJFsEGSXARufmVJpciPahGi9rGFwY_OPl8vFh99WlAdGny2XXeI54dMkCEz24NQR8CzTRNWOPGQImcJdGT5ocb/s1600/polenta.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUOzmrCtgLqAWdd8CMJk8NMtmMr4qbQs4FTtmkjJsCi7yL2MRC40_X5RJFsEGSXARufmVJpciPahGi9rGFwY_OPl8vFh99WlAdGny2XXeI54dMkCEz24NQR8CzTRNWOPGQImcJdGT5ocb/s320/polenta.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Polenta topped with vegan Parmesan.</td></tr>
</tbody></table><div style="text-align: right;"></div><div style="text-align: right;"></div><i><span style="font-size: large;">ingredients:</span></i><br />
<ul><li><span style="font-size: large;">20 cups of water</span></li>
<li><span style="font-size: large;">5 tsp. of salt</span></li>
<li><span style="font-size: large;">5 cups of cornmeal</span></li>
<li><span style="font-size: large;">1 cup of margarine </span></li>
<li><span style="font-size: large;">1 1/4 cup of Parmesan cheese (vegan Parmesan recipe below)</span></li>
</ul><i><span style="font-size: large;">Vegan Parmesan Cheese:</span></i><br />
<ul><li><span style="font-size: large;">4 cups of sesame seeds (blended fine)</span></li>
<li><span style="font-size: large;">4 cups of brewers yeast</span></li>
<li><span style="font-size: large;">3 Tbsp. of onion powder</span></li>
<li><span style="font-size: large;">3 Tbsp. of garlic powder</span></li>
<li><span style="font-size: large;">6 Tbsp. of chicken seasoning</span></li>
<li><span style="font-size: large;">2 Tbsp. of lemon juice</span></li>
</ul><br />
<span style="font-size: large;">1, Parmesan Cheese: blend sesame seeds & brewers yeast flakes until fine. Take out of the blender & combine the onion powder, garlic powder, chicken seasoning & lemon juice.</span><br />
<br />
<span style="font-size: large;">2, Cornmeal: bring water salt & margarine to a full boil. Slowly wisk in the cornmeal & parmesan cheese. Bring to a full boil over moderate heat. Turn off the heat & let it sit for a good 15 - 20 minutes.</span><br />
<br />
<span style="font-size: large;">3, Put it into a greased pie plate, cover loosely & chill for at least 1 hour to harden.*</span><br />
<br />
<span style="font-size: large;">4, Turn Polenta over onto a cookie sheet. Brush with margarine & bake until lightly brown. (convection oven - 350 degrees for 45 minutes / gas oven - 400 degrees for 1 hour.)</span><br />
<br />
<span style="font-size: large;">* option - Instead of pouring it into a pie plate, a lot of people prefer it spread flatter over a cooking sheet before it hardens.</span></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-38415294691810915562012-01-09T08:04:00.000-08:002013-02-05T17:48:35.217-08:00Crunchy Granola<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;">Mind you I'm not partial to granolas so this one HAS to be real good to make it into my blog. Also, I got this recipe from an industrial kitchen so it's written to make 66 cups, so if you just want to make it for yourself you'll have to cut the ingredients down.</span><br />
<br />
<span style="font-size: x-large;"><i><b>Crunchy Granola</b></i></span><br />
<div style="text-align: right;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchvNUoz5emOWUxplJOZ8D5NAp2u0OsWtu7IuZpCektxTYHaMV4zQowr-SexHIlTga4oy0bSIgHoe0y-_L2aaGbD8XPamW4Z3HhuQJnOwNVoNXXRsbywIGTIQxVrF1eOvS-y__Fo11qF_L/s1600/Granola.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchvNUoz5emOWUxplJOZ8D5NAp2u0OsWtu7IuZpCektxTYHaMV4zQowr-SexHIlTga4oy0bSIgHoe0y-_L2aaGbD8XPamW4Z3HhuQJnOwNVoNXXRsbywIGTIQxVrF1eOvS-y__Fo11qF_L/s320/Granola.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I've always hated granolas until I tried this one.</td></tr>
</tbody></table>
<span style="font-size: large;">Dry ingredients:</span><br />
<ul>
<li><span style="font-size: large;">28 cups of quick oats</span></li>
<li><span style="font-size: large;">6 cups of wheat germ</span></li>
<li><span style="font-size: large;">6 cups of coconut</span></li>
<li><span style="font-size: large;">3 cups of sunflower seeds</span></li>
<li><span style="font-size: large;">3 cups of sesame seeds</span></li>
<li><span style="font-size: large;">4 cups of chopped walnuts</span></li>
<li><span style="font-size: large;">4 cups of chopped almonds</span></li>
<li><span style="font-size: large;">4 cups of carob chips (optional) </span></li>
</ul>
<span style="font-size: large;">Blend:</span><br />
<ul>
<li><span style="font-size: large;">6 cups of brown sugar</span></li>
<li><span style="font-size: large;">1 1/2 Tbsp. of salt</span></li>
<li><span style="font-size: large;">2 Tbsp. of vanilla</span></li>
<li><span style="font-size: large;">2 cups of water</span></li>
<li><span style="font-size: large;">2 cups of oil</span></li>
</ul>
<span style="font-size: large;">1, Combine the dry ingredients in a bowl.</span><br />
<span style="font-size: large;">2, Blend brown sugar, salt, vanilla, water & oil in a blender.</span><br />
<span style="font-size: large;">3, Combine wet & dry ingredients together.</span><br />
<span style="font-size: large;">4, Bake for one hour or until golden brown. (convection oven - 250 degrees/gas oven - 275 degrees) Turn over every 15 - 20 minutes to expose areas not yet browned.</span><br />
<span style="font-size: large;">5, Take out of the oven & mix in the carob chips while the granola is still hot. </span><br />
<span style="font-size: large;">Note: Freeze when not in use.</span></div>
ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com2tag:blogger.com,1999:blog-2073700045123959832.post-74509981854017838902012-01-08T17:56:00.000-08:002012-01-28T17:22:49.639-08:00Veggie Turkey Seasoning<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;">I tried this once on tofu patties. It was good so I got the recipe. The only reason I never make it is because I couldn't find the dang sweet pepper flakes. </span><br />
<span style="font-size: small;">It was originally called "Chicken Seasoning" but I'm calling it "Veggie Turkey Seasoning" because it when it's fried of tofu patties if reminds me a lot of Worthington's turkey.</span><br />
<div style="margin-bottom: 0in;"><i><b><span style="font-size: x-large;">Veggie Turkey Seasoning</span></b></i></div><div style="margin-bottom: 0in;"><span style="font-size: large;">Ingredients:</span></div><ul><li><span style="font-size: large;">1 ½ cup of brewers yeast flakes</span></li>
<li><span style="font-size: large;">1 Tbsp. of onion powder</span></li>
<li><span style="font-size: large;">½ tsp. of celery seed ground</span></li>
<li><span style="font-size: large;">2 tsp. of garlic powder</span></li>
<li><span style="font-size: large;">1 Tbsp. of paprika</span></li>
<li><span style="font-size: large;">½ tsp. of turmeric</span></li>
<li><span style="font-size: large;">2 Tbsp, of brown sugar</span></li>
<li><span style="font-size: large;">2 ½ tsp. of sweet pepper flakes</span></li>
<li><span style="font-size: large;">4 tsp. of salt</span></li>
<li><span style="font-size: large;">1 tsp of dried parsley</span></li>
</ul><div style="margin-bottom: 0in;"><span style="font-size: large;">Blend it all together until fine.</span><br />
<br />
<span style="font-size: large;">For this seasoning I recommend freezing a cube of tofu until solid. This will change the texture enabling thin slices. Thaw the tofu and bread it in the seasoning & fry. It's awesome as a sandwich meat.</span></div></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-77333457774847419692012-01-06T13:20:00.000-08:002012-01-22T15:38:07.843-08:00French Toast<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;">This is the best vegan French Toast recipe I've come across. To be honest when I first saw the recipe I didn't think I would like it but I tried it anyway & man it's good. Try it, I'll bet you'll like it.</span><br />
<br />
<span style="font-size: x-large;"><i><b>French Toast</b></i></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDq_V0NfE4-XJ2yig8EuIffyHQs1i56i2hNHPHAULNp-lkXaC0iXP7bDesnwLc-7XUjlBh6RfVULls0uegNQhuuDlxPJrRZDxuYIJJXoJksiHysIcW4g39lCYFukO9q0jnCfyMO15hqp4/s1600/ft.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDq_V0NfE4-XJ2yig8EuIffyHQs1i56i2hNHPHAULNp-lkXaC0iXP7bDesnwLc-7XUjlBh6RfVULls0uegNQhuuDlxPJrRZDxuYIJJXoJksiHysIcW4g39lCYFukO9q0jnCfyMO15hqp4/s320/ft.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French Toast with whole wheat bread.<br />
<br />
</td></tr>
</tbody></table><span style="font-size: large;">Ingredients:</span><br />
<ul><li><span style="font-size: large;">1 Tbsp. of flour</span></li>
<li><span style="font-size: large;">1Tbsp. of sugar</span></li>
<li><span style="font-size: large;">1 Tbsp. of brewers yeast flakes</span></li>
<li><span style="font-size: large;">1/2 tsp. of cinnamon</span></li>
<li><span style="font-size: large;">1 cups of milk</span></li>
<li><span style="font-size: large;">margarine or butter for frying </span></li>
<li><span style="font-size: large;">about 4-5 slices of bread</span></li>
</ul><span style="font-size: large;">1, Mix the first 5 ingredients together.</span><br />
<span style="font-size: large;">2, Preheat a skillet & put the margarine in it.</span><br />
<span style="font-size: large;">3, When the margarine is melted quickly dip a slice of bread in the mix and place in the skillet.</span> <span style="font-size: large;">4, Flip when the bottom is golden brown.</span><br />
<span style="font-size: large;">5, Repeat steps 3 & 4 with the rest of the bread.</span></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com2tag:blogger.com,1999:blog-2073700045123959832.post-26040296228998220432012-01-05T04:29:00.013-08:002012-02-24T02:27:24.810-08:00Banana Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;">Now here's a very delicious & very healthy alternative to fattening ice cream.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: x-large;"><i><b>Banana Ice Cream</b></i></span><br />
<ul><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeNfS69bhOUCZswrqWmyd5B7tvSZEyRL2KoilUZhda3sR4lx7bS1CwfGQ3eMmpnslTe55e_9OCHPBFt-T-5rVSEroE3p-KUylDNUlT5vlB7xJBaSa6BFZZ-yxX0X9mb8JBiKZTZStGFTN/s1600/blogged.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeNfS69bhOUCZswrqWmyd5B7tvSZEyRL2KoilUZhda3sR4lx7bS1CwfGQ3eMmpnslTe55e_9OCHPBFt-T-5rVSEroE3p-KUylDNUlT5vlB7xJBaSa6BFZZ-yxX0X9mb8JBiKZTZStGFTN/s200/blogged.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It only get better with your<br />
favorite toppings on it.</td></tr>
</tbody></table><li><span style="font-size: large;">5-6 spotty bananas</span></li>
</ul><ul><li><span style="font-size: large;">1/8 cup of milk or juice (more if the bananas are huge, less if they're small)</span></li>
</ul><ul><li><span style="font-size: large;">toppings (of your choice)</span></li>
</ul><span style="font-size: large;"> 1. Peel & string the bananas. Cut them in little pieces, wrap them in plastic wrap to make sure they don't get freezer burn and put them in a freezer until they are thoroughly frozen.</span><br />
<br />
<span style="font-size: large;">Note: Don't take the bananas out of the freezer until you are ready to work with them as they will thaw. When you do take the bananas out, work quickly.</span><br />
<br />
<span style="font-size: large;">2. Take the bananas out of the freezer and put them in a blender or food processor with just the tiniest bit of milk and blend. Add only so much milk at a time because if you put to much, you'll get a smoothie instead. Blend until the bananas turn into a firm & smooth cream.</span><br />
<br />
<span style="font-size: large;">3. If you want to mix things like chips into the ice cream stop the blender, add the chips & blend for about 5 to 10 seconds. Serve with toppings or in between two cookies as an ice cream sandwich.</span><br />
<br />
<span style="font-size: large;">Note: It can be refrozen but remember that there are no additives or preservatives so don't leave it in the freezer for to long.</span></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-42681517696430071382012-01-03T11:22:00.002-08:002012-03-19T07:50:43.611-07:00Brooklyn Bialy<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;"><b><span style="font-family: Verdana;"><span style="font-weight: normal;">You'll never go back to bagels after tasting these. This gourmet recipe originated in Bailystok Poland and brought to New York City by Eastern European Immigrants over a hundred years ago. It’s not really known outside of New York because of its short self life so it's not shipped all over the country. It can also be made in sizes from 3-4 inches to the size of a small pizza. </span></span></b></span> <br />
<div style="margin-left: 0.02in;"><br />
<span style="font-size: small;"><b><span style="font-family: Verdana;"><span style="font-weight: normal;">If you want to know a little more about their history, here's the <a href="http://whatscookingamerica.net/Bread/Bialy.htm">link</a> where I found the recipe. I laid it out in steps so it's easier to follow.</span></span></b></span><br />
<br />
<span style="font-size: small;">Now for those of you who don't follow recipes to a T, I have to warn you that my little bro made this recipe but didn't follow it exactly. They turned out okay but they weren't gourmet, it really wasn't the same thing.</span><br />
<br />
<span style="font-size: large;"><b><i><span style="font-size: x-large;">BROOKLYN BIALY</span></i></b></span><br />
<span style="font-size: small;"> </span></div><div style="margin-left: 0.02in;"><span style="font-size: small;"><a href="http://www.blogger.com/post-create.g?blogID=2073700045123959832" name="servings"></a></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">SERVES 8 (This depends on how big you make them I made them about bagel size & got over 24 of them.)</span></span></div><div style="margin-left: 0.02in;"></div><div style="margin-left: 0.02in;"><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">Ingredients</span></span><span style="font-size: large;"><b><span style="background: none repeat scroll 0% 0% transparent;">: </span></b></span><br />
<span style="font-size: large;"><b><span style="background: none repeat scroll 0% 0% transparent;"> onion topping:</span></b></span></div><ul><li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">1 teaspoon </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/olive-oil-495"><span style="background: none repeat scroll 0% 0% transparent;">olive oil</span></a></u></span></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> or vegetable oil </span></span></li>
<li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">1 1/2 teaspoons </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/poppy-seed-339"><span style="background: none repeat scroll 0% 0% transparent;">poppy seeds</span></a></u></span></span></li>
<li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">1/3 cup </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/onion-148"><span style="background: none repeat scroll 0% 0% transparent;">onion</span></a></u></span></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">, minced </span></span></li>
<li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">1/2 teaspoon </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/salt-359"><span style="background: none repeat scroll 0% 0% transparent;">kosher salt</span></a></u></span></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">, coarse </span></span></li>
</ul><span style="font-size: large;"> </span><span style="font-size: large;">Directions for topping:</span><br />
<span style="font-size: large;">1 Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping.</span><br />
<span style="font-size: large;"><br />
2 In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside.</span><span style="font-size: large;"><b><br />
</b><br />
</span><span style="font-size: large;"><b>bialys: </b> </span><br />
<ul><li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">2 cups </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/water-459"><span style="background: none repeat scroll 0% 0% transparent;">water</span></a></u></span></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">, warm divided (110 to 115 degrees) </span></span></li>
<li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">7 g </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/yeast-62"><span style="background: none repeat scroll 0% 0% transparent;">active dry yeast</span></a></u></span></span></li>
<li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">2 teaspoons </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/sugar-139"><span style="background: none repeat scroll 0% 0% transparent;">sugar</span></a></u></span></span></li>
<li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">2 1/4 teaspoons </span></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"><u><a href="http://www.recipezaar.com/library/salt-359"><span style="background: none repeat scroll 0% 0% transparent;">salt </span></a></u></span></span><span style="color: navy; font-size: large;"><span lang="zxx"><span style="background: none repeat scroll 0% 0% transparent;"> <span style="background-color: white;">(I used gray rock salt)</span></span></span></span></li>
<li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">1 3/4 cups </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/flour-64"><span style="background: none repeat scroll 0% 0% transparent;">bread flour</span></a></u></span></span></li>
<li><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">3 1/2 cups </span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.recipezaar.com/library/flour-64"><span style="background: none repeat scroll 0% 0% transparent;">all-purpose flour</span></a><span style="background: none repeat scroll 0% 0% transparent;"> </span></u></span></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"><br />
</span></span></li>
</ul><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">Directions for Bialys:</span></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">1 In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">2 Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour. </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">3 Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). Add flour if you think the dough is too moist , a tablespoon at a time. If the dough is looking dry, add warm water, a tablespoons at a time. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">4 Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk. </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">5 On a floured board or counter, punch dough down and roll into a log. With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">6 Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise). </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">7 Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">8 Place approximately 1 teaspoon of Onion Topping in the hole of each bialy. </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">9 Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes. </span><br />
</span> <span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">10 Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned. </span><br />
</span> <span style="background: none repeat scroll 0% 0% transparent; font-size: large;"> NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry. </span> <span style="font-size: large;"><br />
</span><span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;"> </span></span><br />
<span style="font-size: large;"><span style="background: none repeat scroll 0% 0% transparent;">11 Remove from oven and let cool on wire racks. </span><br />
</span> <span style="background: none repeat scroll 0% 0% transparent; font-size: large;"> After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).</span><span style="background: none repeat scroll 0% 0% transparent; font-size: large;"> </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="background: none repeat scroll 0% 0% transparent; font-size: large;">NOTE: For longer storage, keep in the freezer.</span></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0tag:blogger.com,1999:blog-2073700045123959832.post-44316821516224022312012-01-03T10:53:00.000-08:002012-01-13T07:15:12.283-08:00Teriyaki<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;">I came across this is a REALLY GOOD teriyaki sauce that's so easy to make. I, personally, like it on rice vermicelli noodles with stir fried veggies. It was given to me by a friend.</span><br />
<br />
<span style="font-size: x-large;"><i><b>TERIYAKI SAUCE</b></i></span><br />
<ul><li><span style="font-size: large;">1 1/4 cup of brown sugar</span></li>
<li><span style="font-size: large;">1 cup of soy sauce</span></li>
<li><span style="font-size: large;">1 tsp. of ginger</span></li>
<li><span style="font-size: large;">1 clove of garlic</span></li>
<li><span style="font-size: large;">1 Tbsp. of sesame seed oil</span></li>
</ul><ul></ul><span style="font-size: large;">Put all the ingredients in a jar and shake baby. The longer you let it sit, the better the flavors mix. Sometimes I use it right away. After the noodles have softened you can finish cooking it all together in a skillet or just serve the teriyaki on the side.</span></div>ABRAMOLANDhttp://www.blogger.com/profile/13445377659636622323noreply@blogger.com0