tag:blogger.com,1999:blog-56501099275352668062024-02-06T20:53:02.462-08:00Tattered Rosesart. life. cooking. cats.Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-5650109927535266806.post-83649477229376913242015-09-27T10:45:00.001-07:002015-09-27T10:45:58.996-07:00Art vs. Life<div style="font-size: 12px;">
<span style="font-family: inherit;">First of all, sorry to get personal and not funny again.</span></div>
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<span style="font-family: inherit;">The question of the day is one very, very close to me: Why do I go through such great lengths to avoid doing the things I love? This is a question I have been trying to figure out for three years.</span></div>
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<span style="font-family: inherit;">I love making art more than anything in the world. While I had a complex relationship with it, as it is the most frustrating thing that has ever existed in my life, it always brought me the most joy and peace, I think more joy and peace than any single thing I have ever done. Most of the greatest moments of my life have occurred in the art studio (makeshift or otherwise), as have many of my best memories. Making art has been the most frustrating undertaking, but it has also been the most rewarding; I enjoyed it and felt fulfilled even while being frustrated. Importantly, I was finally reaching the point of being able to see what I was envisioning in my head begin to match up with what I created.</span></div>
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<span style="font-family: inherit;">Then one day it all shut off, like a faucet, and I have done very few creative things since. I have no explanation for this (goodness knows I have searched endlessly for one); it just happened. There were many things going on in my life including sickness and anxiety, and I stopped having creative thoughts and drive. At that moment the joy got sucked out of my life. I occasionally, rarely make art and feel a little of the old happiness and peace I used to feel, but at some point along the way I have figured out a very efficient system for how to avoid doing the things I love.</span></div>
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<span style="font-family: inherit;">Doing most of the things I love (especially art, but also spending time with people, reading, cooking for pleasure, etc.) has become an anxiety-inducing chore. Doing things I “have” to do (cleaning, preparing dinner, homework, grocery shopping, etc.) that bring no satisfaction, then being so worn out or numb that I end up spending whatever time is left sitting in front of the TV, which holds my interest but brings little actual gratification, are now the things I do. I recently decided to go back to school. My new college classes (non-art) are interesting, but most often I seem to view them as pointless busy work. I have lost my ability to make art, and with it, my passion for life, spark, and absolutely all my direction.</span></div>
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<span style="font-family: inherit;">You would think at this point I would be excited to break out of this and start doing the things I love again, but I seem to have become an expert in avoiding them. There never seems to be enough time or energy or confidence. I think about making art a lot, even read books about it, but always manage to find some reason why I can’t, whether it’s that I’m not good enough to bother or that I just don’t have the time. At some point the things I have to do/sitting in front of the TV route has become preferred. Maybe mediocrity has become normal. I really don’t know.</span></div>
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<span style="font-family: inherit;">I had for a long time wanted to be a college art professor. But I have over the past three years actively systematically “reasoned” (a.k.a. argued and/or bullied) myself out of my dreams, both inside my head and when talking to other people. “You aren’t good enough to succeed. What if you didn’t get the job you wanted, then where would you be? What if you couldn’t afford grad school? You couldn’t succeed in grad school, let alone any sort of professional world. It’s time to grow up. Life always turns out differently than you plan. Feeling like this is normal, and you have to learn to be OK with it. The stuff you create couldn’t even let you meet the minimum standards for being called an artist, let alone teach it to other people. You are so sensitive now to every little thing that you couldn’t stand to be critiqued. The first time somebody said something negative you would quit.” </span></div>
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<span style="font-family: inherit;">Now I am in a position in life where I don’t think I could have the chance to pursue my dreams even if I got up the courage. But I can’t stop holding out hope that I might find a way… and at the very, very least I would still like to make art sometimes, because I don’t think I could stand to keep doing this for the next three years too.</span></div>
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<span style="font-family: inherit;">Are there any creative people out there who have experienced such a very long, very painful period of inability to create? Is there anyone else out there who has this active anxiety about doing the things they love? What worked for you to get out of it? Maybe somebody can give me some hope! :)</span></div>
Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com0tag:blogger.com,1999:blog-5650109927535266806.post-7568224987177402112015-07-03T11:55:00.000-07:002015-07-03T11:55:28.954-07:00The Portrait Painter's Dilemma: Social Media<div style="font-size: 12px;">
<span style="font-family: inherit;">I have always loved painting people, and dream of having a big wall of portraits of all my most beloved friends and family, painted lovingly by me, capturing their personalities as I see them in colors to match their individual wonderful selves. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1G1q0nOktKL8fZgqcXtf9IGPlMFNUsmG-WSMh0mfnrD5-6GCfYk0thogJJJC-92MK2Lp_8HUqQavWq1ukPJMYFyGZkneYItkdy30QkLN6go3_twfpYnTgd0CEM7lYg_aJZiYhftD5Nmn/s1600/feel+the+force.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1G1q0nOktKL8fZgqcXtf9IGPlMFNUsmG-WSMh0mfnrD5-6GCfYk0thogJJJC-92MK2Lp_8HUqQavWq1ukPJMYFyGZkneYItkdy30QkLN6go3_twfpYnTgd0CEM7lYg_aJZiYhftD5Nmn/s320/feel+the+force.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Maybe this is a lofty goal in some ways. It is also a very problematic one.</span></div>
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<span style="font-family: inherit;">I assume other artists surely run into this dilemma: Many times when the artist makes a portrait, the sitter flat-out doesn’t like it. They ask for it to be hidden, never shown to anyone. Or, they decline to be represented, either because they aren’t comfortable being looked at, or because of the carefully-curated mask I will elaborate on here. </span></div>
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<span style="font-family: inherit;">Lately I have some serious artistic self-esteem problems and thus have trouble accepting criticism in my artwork. But regardless of how I am feeling overall that’s always been a difficult thing for me—putting a lot of effort into painting not a direct photographic representation, but a personality and a mood, and having it flatly rejected.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Nuvkg2DMBjKWQZAtBmOrJcJyjdtOaHNCJ8Xfk2pCPqo2C1682RXdjC8KHN7mAo6pkLWgbPbi5pJ5mHFV5fA6WyZvsP4TGVjyWExR4rdTEY9NbpP57J1WrAGvLe3t-mF1EsEWgNRNjT_p/s1600/loveworkbut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Nuvkg2DMBjKWQZAtBmOrJcJyjdtOaHNCJ8Xfk2pCPqo2C1682RXdjC8KHN7mAo6pkLWgbPbi5pJ5mHFV5fA6WyZvsP4TGVjyWExR4rdTEY9NbpP57J1WrAGvLe3t-mF1EsEWgNRNjT_p/s320/loveworkbut.jpg" width="226" /></a></div>
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<span style="font-family: inherit;">I am not a photorealistic painter. I like to tone the canvas into a lovely gradient, sketch in paint, then paint alla prima in as few sessions as possible to try to develop a certain energy and mood in my work. Thus, “not a direct photographic representation”… and that is the crux of the problem, I believe.</span></div>
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<span style="font-family: inherit;">We live in a world of digital photography. And individual can use his or her camera or smartphone or webcam to take multiple pictures without worrying about wasting film. You can take a hundred pictures of yourself if you want, each from a slightly different angle, choose the one you feel makes you appear most attractive in a societally-acceptable sort of way, and delete all the others.</span></div>
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<span style="font-family: inherit;">We also live in a world of social media. We curate our entire lives to make them appealing, or even “perfect”, to individuals we may not even know—and most importantly, to ourselves. In this world we never fight with our spouse; our party turned out just the way we wanted it to; we never slip up and yell at our kids out of sheer frustration. We edit out the part of our Bahamas vacation where we got sun poisoning and lost our luggage. We are witty, brilliant, unreal individuals, always in control.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGc02qGTuJxRHEFfFPW4B7be-jMmUJetIzxt91PbiJEB-KODxtriz8D1pRvUqHDFGjA518sleywSJ9U9kd0GG-bW09fS7R8leCkV2cf3neO-7jpLgwu3Otrwadq35PLzoHuCW1P4h7eG2/s1600/moreinteresting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGc02qGTuJxRHEFfFPW4B7be-jMmUJetIzxt91PbiJEB-KODxtriz8D1pRvUqHDFGjA518sleywSJ9U9kd0GG-bW09fS7R8leCkV2cf3neO-7jpLgwu3Otrwadq35PLzoHuCW1P4h7eG2/s320/moreinteresting.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">You can see how this might present a problem for the artist, who likely represents individuals according to a particular artistic style, and as he or she views them. Suddenly the sitter sees him or herself through the eyes of another person, at an unappealing angle, in an unappealing light.</span></div>
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<span style="font-family: inherit;">Perhaps they wanted only their “good side”, which is usually very specific and might be anything from chin-slightly-turned-up to a-few-degrees-off-of-3/4. Or maybe they wanted to be painted with a specific mood—or no mood at all, just a carefully curated mask. Maybe they wanted to be tough and were shown as vulnerable. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqU9sPF3lb1f9pmo3fSIoHzgJALz3hyphenhyphenhbS55Kvo3-CzaZeSjCR04yCUK_-4XKauOD3F6UuJjVLiMWMgEww4sCfNzSk-3RPt9tXRslElbEPUrJkphP6-YLpQ99eRcT9Ra0SH3irldMv3Wz/s1600/19ways.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqU9sPF3lb1f9pmo3fSIoHzgJALz3hyphenhyphenhbS55Kvo3-CzaZeSjCR04yCUK_-4XKauOD3F6UuJjVLiMWMgEww4sCfNzSk-3RPt9tXRslElbEPUrJkphP6-YLpQ99eRcT9Ra0SH3irldMv3Wz/s320/19ways.jpg" width="286" /></a></div>
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<span style="font-family: inherit;">Thx, <a href="http://www.cosmopolitan.com/style-beauty/beauty/how-to/a4928/19-ways-to-look-instantly-better-in-photos/" target="_blank">Cosmo</a> and ten thousand other sites and blogs!</span></div>
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<span style="font-family: inherit;">Another, rather unpleasant possibility of course is that I am just not that good of an artist, and they are vastly disappointed.</span></div>
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<span style="font-family: inherit;">As such, I gave up my idea for now. I paint myself if I want to paint a figure, because really I don’t care how I look—or perhaps, sadly, I just know how to form the curated mask I have created for everyone else. I also draw and paint the myriad expressions of cats and dogs, and infuse mood into still lives. None of this is bad in the least, but I do hold onto the idea.</span></div>
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<span style="font-family: inherit;">Life is complex and difficult. People are complex and difficult, including ourselves. I don’t understand why it’s equally difficult for us to admit it.</span></div>
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Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com0tag:blogger.com,1999:blog-5650109927535266806.post-81621713830582745812015-07-01T23:45:00.001-07:002015-07-01T23:45:29.815-07:00Part Two in An Occasional Series: On Changes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN5s4wWiQrXs58zZSugq0lMNn7n8gf8Kbwmkyw7qbdh6qdhhvpMuOz6JMflpoZKiYJHrpvWXvkVyJENhBp0dkrdchhZeJUKyw2A0xH4oDslCwEYSpjuG3ZxSs1a0OdSm91SJTP-5bsX0d/s1600/changesnext.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN5s4wWiQrXs58zZSugq0lMNn7n8gf8Kbwmkyw7qbdh6qdhhvpMuOz6JMflpoZKiYJHrpvWXvkVyJENhBp0dkrdchhZeJUKyw2A0xH4oDslCwEYSpjuG3ZxSs1a0OdSm91SJTP-5bsX0d/s320/changesnext.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Big changes are coming into my life this fall--changes not limited to getting married, believe it or not! I feel at a bit of a crossroads in my life.</span></div>
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<span style="font-family: inherit;"><i>Luckily not this crossroads</i>.</span></div>
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<span style="font-family: inherit;">After a three-year break I am about to start working on my bachelor’s degree again. The biggest problem I am facing, surprisingly enough, is figuring out what to major in.</span></div>
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<span style="font-family: inherit;"><i>Shockingly, not this. OK, maybe a little this.</i></span></div>
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<span style="font-family: inherit;">I was a general studies major when I first started, because I had no clue what to do. Like many students I had several subjects I liked a lot, such as sociology and English, and struggled to reconcile career options, the money and time I would have to spend, and the enjoyment of the subject matter.</span></div>
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<span style="font-family: inherit;"><i>And how to avoid this sh*t.</i></span></div>
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<span style="font-family: inherit;">When I hit upon visual communications design I felt like everything had fallen into place for me, and I became at art major. I have come to terms with the fact that in a Venn diagram of my career opportunities, “Things I Actually Enjoy/Am Skilled At” and “Things That Pay Well” do not intersect, but graphic design seemed about as close as I could get. However, I had the unfortunate experience of having a perfect storm of everything falling apart on me.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieb77zIpuX1NZ2pA4DFP-lRr8Qw4rn5MQxN_5rx-VIM7hk60CzoLO4Wa99_HLwnFsPA6RDP8m8-lcCztPXUMc7EwYL2wbg5VeUcX4RZBo00iF7l9hbbaWr_8hRHaI1lDNfxBA4TZ5PaA_A/s1600/handle+life.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieb77zIpuX1NZ2pA4DFP-lRr8Qw4rn5MQxN_5rx-VIM7hk60CzoLO4Wa99_HLwnFsPA6RDP8m8-lcCztPXUMc7EwYL2wbg5VeUcX4RZBo00iF7l9hbbaWr_8hRHaI1lDNfxBA4TZ5PaA_A/s320/handle+life.jpg" width="266" /></a></div>
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<span style="font-family: inherit;"><i>This, so much this.</i></span></div>
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<span style="font-family: inherit;">Right before I quit I had decided to change to a fine arts major. I wanted to be an art professor. In fact, I still (think I) have those career aspirations. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOw1Ya4e3iTbu58lCUs4CxLaDA7ZDV5suYKOuPC1VFS_gB-VT-7NV5BN0GgQC5iZrH80X2uMrJqUwqvWSAd7AMZr3nnxq7BmMmBoDs3IoXHgI6D1HwkEZLnYXxeVtUR7dQV6PN05OEU6d/s1600/syllabus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOw1Ya4e3iTbu58lCUs4CxLaDA7ZDV5suYKOuPC1VFS_gB-VT-7NV5BN0GgQC5iZrH80X2uMrJqUwqvWSAd7AMZr3nnxq7BmMmBoDs3IoXHgI6D1HwkEZLnYXxeVtUR7dQV6PN05OEU6d/s1600/syllabus.jpg" /></a></div>
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<i>Oh, to spend this rest of my life saying</i> this!</div>
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<span style="font-family: inherit;">But is it viable? (Keeping in mind that none of my career options will be excessively viable.) </span><span style="font-family: inherit;">And more importantly, can I deal with the pressure of art school and a career in art? As I get older and have to react to circumstances in a different way it seems like I’m always grappling directly with another layer of trauma, or finding a new layer to anxiety or depression or a similar issue that must be dealt with before I can deal with everyday life, and thus this is a very real concern for me now. One of the reasons I quit school, unfortunately, was lack of confidence in my own work and ability. But I don’t want to be in this situation for the rest of my life; I want to move forward. Importantly, as well, and I will say this over and over again to anyone who will listen, the more you give in to anxiety, the worse it will get.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFR3qhMwOTsYNk4_VpHz0ojYnwgf50xWg-2CxNm22zjm0Hl8EidDLC7Jw11LTAGj1DLeGXQ1ORi1i0l6d2Tpq2Q8u5gjwZd2w07udrYOOZ_xNt9EqQnZ7PuqL_qZf1ZIM0rl7oY354Tae/s1600/startcrying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFR3qhMwOTsYNk4_VpHz0ojYnwgf50xWg-2CxNm22zjm0Hl8EidDLC7Jw11LTAGj1DLeGXQ1ORi1i0l6d2Tpq2Q8u5gjwZd2w07udrYOOZ_xNt9EqQnZ7PuqL_qZf1ZIM0rl7oY354Tae/s320/startcrying.jpg" width="266" /></a></div>
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<span style="font-family: inherit;"><i>Refer to Fig. 3.</i></span></div>
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<span style="font-family: inherit;">But what do I want to do? (I have other ideas too.) And better yet, can I successfully manage to do it without having another breakdown? I can’t believe I’m 26 and still having these thoughts—and yet I can. Seriously, 50-year-olds have these thoughts. Most adults are not necessarily better at adulting than I. Until then I will at least <i>try</i> to avoid panic attacks and comfort myself with this:</span></div>
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Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com1tag:blogger.com,1999:blog-5650109927535266806.post-11155900218271362592015-06-16T22:18:00.000-07:002015-06-16T22:18:51.499-07:00Spaghetti Bolognese aka Spaghetti and Meat Sauce (with actual pictures!)<div style="font-size: 12px;">
<span style="font-family: inherit;">Today we take a break from serious stuff with… talking about my money problems. Well, sort of. Mostly, it’s about a very nice weeknight recipe!</span></div>
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<span style="font-family: inherit;">I am never in a very good situation financially, but I LOVE good food. Even though I cook almost every night, cooking is still one of my favorite things. So it’s kind of a challenge for me to come up with ways to cook delicious food with as few inexpensive ingredients as possible.</span></div>
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<span style="font-family: inherit;">There are many different methods to save money on groceries and food. The way I do it is usually to buy mostly cheap ingredients and jazz them up with a few more expensive ingredients I buy when I have the cash. I’ve also invested some time in finding which ingredients can be bought cheaply and which should be bought more expensively in the first place.</span></div>
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<span style="font-family: inherit;">As far as any prices I mention go: The food prices I am quoting are from stores in Central Indiana--Krogers, a local organic grocer, and a Luckys' Market. I wax poetic about Lucky’s Market and how its prices have enabled us to sometimes afford fresh fruits and vegetables and decent meat, but that is a subject for another post!</span></div>
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<span style="font-family: inherit;"><b><u>Spaghetti Bolognese</u></b></span><br />
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<span style="font-family: inherit;">1 lb ground beef (on sale for $2.99 at Lucky’s Market)</span></div>
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<span style="font-family: inherit;">1/2 lb ground mild sausage ($1.50 at Kroger. I would probably have ordinarily just used ground beef but I had leftover sausage, and it was great.)</span></div>
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<span style="font-family: inherit;">32 oz tomato sauce ($0.29 for an 8oz can at Kroger)</span></div>
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<span style="font-family: inherit;">Approximately 1/4 cup dry red wine</span></div>
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<span style="font-family: inherit;">Approximately 1-2 tablespoons olive oil, plus more to toss with pasta</span></div>
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<span style="font-family: inherit;">Freshly grated parmesan cheese, to taste</span></div>
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<span style="font-family: inherit;">Dried basil</span></div>
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<span style="font-family: inherit;">1 box whole wheat spaghetti ($1.19 at Kroger)</span></div>
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<span style="font-family: inherit;">Place the ground meat into a large lidded frying pan (a.k.a. all-purpose pan) and cook over medium heat, breaking up any large chunks, until the meat is cooked with no pink spots. Drain.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZSJ2FLCoYQzHbjpzklFSXLO0uI8N82E2yTTzTSfXD4QzrodSz8hRmMf-rtdr8C7Ur8op2cfhvWzDpGhtPieDq7p_9xg7Jk1Qhe9w2R7Ic7bQk0ATMh84Z3kfP-ryYke6TxvYnpOTkPe4/s1600/spaghetti1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZSJ2FLCoYQzHbjpzklFSXLO0uI8N82E2yTTzTSfXD4QzrodSz8hRmMf-rtdr8C7Ur8op2cfhvWzDpGhtPieDq7p_9xg7Jk1Qhe9w2R7Ic7bQk0ATMh84Z3kfP-ryYke6TxvYnpOTkPe4/s320/spaghetti1.jpg" width="320" /></a></div>
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<i>Yup, pretty much what that looks like.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdhlSW_ITn1aHwvNhGqeZtBY45zWTLJiViIaHPE1pnhcwaQci7D82CkPv2y33WbP1__dHzr1QtGa3HvY9MSGipjyYz39d1X40QU88eBsdNJbGOSNkk2AnMfa415r_etwRJKlty5Rdsube/s1600/spaghetti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdhlSW_ITn1aHwvNhGqeZtBY45zWTLJiViIaHPE1pnhcwaQci7D82CkPv2y33WbP1__dHzr1QtGa3HvY9MSGipjyYz39d1X40QU88eBsdNJbGOSNkk2AnMfa415r_etwRJKlty5Rdsube/s320/spaghetti2.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Stir in the meat, olive oil, and wine. Add the seasonings. I still have the problem with recipe writing and seasonings, but I used somewhere around 3/4 tsp garlic powder; 1/2 tsp basil; 1/2 tsp oregano; 1/2 tsp parsley; 1/2 tsp salt; 1/4 tsp pepper. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARv2dPcIeZ0mtEJn0QSSKDF4iSLFNVXhjkHlqadyXwiIOOOeRYOW4HjsIkau4kM8fmvycZYK1cp8f9iasIzxfeLj9AglYNpXGV3okrbBCI077KTjLZ5rNl1syxbpqd9ubXsrCvoJyLQJN/s1600/spaghetti4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARv2dPcIeZ0mtEJn0QSSKDF4iSLFNVXhjkHlqadyXwiIOOOeRYOW4HjsIkau4kM8fmvycZYK1cp8f9iasIzxfeLj9AglYNpXGV3okrbBCI077KTjLZ5rNl1syxbpqd9ubXsrCvoJyLQJN/s320/spaghetti4.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i>Awesome organic red wine for only $8 a bottle at my local organic grocery store.</i></span></div>
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<span style="font-family: inherit;">Stir everything up really well and place the lid on the skillet. Reduce the heat to Low.</span></div>
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<span style="font-family: inherit;">While the sauce simmers (still stir occasionally to prevent sticking) bring a pot of water to a boil and cook the spaghetti for the least amount of time mentioned on the package. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifS2otcsWvQFebj_0pSjdbbhDbHEkHw4BM7BW_bLSuq98M_64lbT-SAbnb0-hZcDIz1Bg-oUWpdIVMgzyVMEwY9AAuIAErMc0SEQdmooZ-sYUs_Q2DOM8U05woueN1Dif4jKpxURWOJvmo/s1600/spaghetti5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifS2otcsWvQFebj_0pSjdbbhDbHEkHw4BM7BW_bLSuq98M_64lbT-SAbnb0-hZcDIz1Bg-oUWpdIVMgzyVMEwY9AAuIAErMc0SEQdmooZ-sYUs_Q2DOM8U05woueN1Dif4jKpxURWOJvmo/s320/spaghetti5.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i> I use whole wheat spaghetti because not only does it have a better taste and texture to me, but my fiancé has hypoglycemia and whole wheat products seem to be very helpful in causing his blood sugar to raise and lower more slowly. </i></span></div>
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<span style="font-family: inherit;">Drain the spaghetti and return your attention to the sauce!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_99q60N099kjpPRi2k6RanfiphOqTaaspSf2mtOKBkfSlxH12W3gUPaaZjX9MYEC9mfDYET2wxGGrcj3Nv8R7vc0vvIqyj3Oi5x-6tDOR94OUg0H5HhHIeC1MHv22mVtRrk6RMoCJ3ZfY/s1600/spaghetti7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_99q60N099kjpPRi2k6RanfiphOqTaaspSf2mtOKBkfSlxH12W3gUPaaZjX9MYEC9mfDYET2wxGGrcj3Nv8R7vc0vvIqyj3Oi5x-6tDOR94OUg0H5HhHIeC1MHv22mVtRrk6RMoCJ3ZfY/s320/spaghetti7.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i>The delicious, delicious sauce.</i></span></div>
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<span style="font-family: inherit;">Stir the sauce and taste it, re-seasoning if necessary. (If I am cooking for more than just me or me and my fiancé, I use the two-spoons tasting method my grandmother taught me—pour sauce from a “stirring teaspoon” into a “tasting teaspoon” and only get the “tasting teaspoon” near your mouth!)</span></div>
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<span style="font-family: inherit;">Next, grate parmesan cheese into the sauce. </span></div>
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<span style="font-family: inherit;"><i>I only had this little bit (about a one-inch or one-and-a-half inch cube-ish) left, so I only used this little bit! I would usually use a little bit more. </i></span></div>
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<span style="font-family: inherit;">Stir the parmesan cheese throughly into the sauce. Taste it one more time just in case you need extra seasonings. Leave the heat on low and simmer uncovered for a few minutes while you toss the spaghetti with a tablespoon or two of olive oil. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF03HO5Dx_ENTIVjT9EcNEqj-o0bsovtZdowJW8xbQI_XtARa8xfDqBezEVRb9tBKiIWAfrytPZygf9x2q8-FD5LUCuKP2QOJ3mSWS5VnKvBTGzETAu8CcC9LyKk5APpBLHbFzNGg7N_k/s1600/spaghetti9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF03HO5Dx_ENTIVjT9EcNEqj-o0bsovtZdowJW8xbQI_XtARa8xfDqBezEVRb9tBKiIWAfrytPZygf9x2q8-FD5LUCuKP2QOJ3mSWS5VnKvBTGzETAu8CcC9LyKk5APpBLHbFzNGg7N_k/s320/spaghetti9.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">I also made salad at this point.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgW6qXMJE9JCUPhNFBQL-Fz07ULrRzwwnsF5TkskOD7UU7AEO231pxusRs31H-bnohGso2rDKExqqdw39OCxs5bojtfTR7hHZKXlKpORwzbhU313IbBttP6nWf9wiKLgXMaMB_E8WnytP/s1600/spaghetti11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgW6qXMJE9JCUPhNFBQL-Fz07ULrRzwwnsF5TkskOD7UU7AEO231pxusRs31H-bnohGso2rDKExqqdw39OCxs5bojtfTR7hHZKXlKpORwzbhU313IbBttP6nWf9wiKLgXMaMB_E8WnytP/s320/spaghetti11.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i>Red leaf lettuce ($2 at Lucky's Market), grated carrot, and homemade ranch dressing.</i></span></div>
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<span style="font-family: inherit;">Simply put spaghetti on a plate, pour the sauce over the spaghetti and eat! Yum. :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMx9W1KWXkB6J6nBX3Lv_Q3EhKUc8ImhDLSX0nn_GRiyWdOOTlNGw8kAmg0QaT4Ok0JPVLGupsEolPieSO8yzZ-lh_vex6lScAi3zZZ3d_fH3m3m-mHF-lU7KBd0KsQZc58zbh4LKLekT/s1600/spaghetti12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMx9W1KWXkB6J6nBX3Lv_Q3EhKUc8ImhDLSX0nn_GRiyWdOOTlNGw8kAmg0QaT4Ok0JPVLGupsEolPieSO8yzZ-lh_vex6lScAi3zZZ3d_fH3m3m-mHF-lU7KBd0KsQZc58zbh4LKLekT/s320/spaghetti12.jpg" width="320" /></a></div>
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Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com0tag:blogger.com,1999:blog-5650109927535266806.post-59350865283446933762015-06-13T12:31:00.000-07:002015-06-13T14:53:46.602-07:00In Which I Get Real, Accompanied By Some Pleasantly Distracting Illustrative Memes: Part One in An Occasional Series<div style="font-size: 12px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMlNc-5tSrEedHRc6cq7Btlmq35mVP0cC1oghcWCMLv251UbGRyA2rdrqTJ8ltJb4ZRni0LSIDjcrn2p6_gy11_RAl4lfMupJOR1U_A25G5c6Dj8y02F66IP4V_0r66hbAH5xLHHsKXsI/s1600/upsfedex.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMlNc-5tSrEedHRc6cq7Btlmq35mVP0cC1oghcWCMLv251UbGRyA2rdrqTJ8ltJb4ZRni0LSIDjcrn2p6_gy11_RAl4lfMupJOR1U_A25G5c6Dj8y02F66IP4V_0r66hbAH5xLHHsKXsI/s320/upsfedex.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i>Not as real as this though.</i></span></div>
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<span style="font-family: inherit;">Very recently I have joined a gym. The 24 Hour Fitness in my town was having a summer sale that brought the price of a membership down considerably, so I asked for it for my birthday. I feel so upper-middle-class having a gym key on my keychain, like a woman in a TV sitcom who is always whining about how she doesn’t want to work out.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS31-NFKn856HVROvsVDdG0Zdc3L1Po7NF72ajx5Gxa6RuBDtCcECW-R1FL5MIoi6REJOqA2j5xsP9o8ROxIk4XwdC3SmnrTUEecIPINx6laIb4eXnpnWeR4gs_ysJkotx0cewc38n5tLm/s1600/nutelliphone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS31-NFKn856HVROvsVDdG0Zdc3L1Po7NF72ajx5Gxa6RuBDtCcECW-R1FL5MIoi6REJOqA2j5xsP9o8ROxIk4XwdC3SmnrTUEecIPINx6laIb4eXnpnWeR4gs_ysJkotx0cewc38n5tLm/s320/nutelliphone.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i>Although this sort of thing is quite a problem among that set.</i></span></div>
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<span style="font-family: inherit;">Some might assume I have joined a gym because I am getting married in a few months. Not true, actually, although it helps. Really, I’m doing it because I’m at a point where I can. </span><span style="font-family: inherit;">I’ve had some very sucky things happen to me in my life, and I’ve also had a lot of sucky physical problems. Now, I know many other people have also had sucky things happen to them and I am I no way unique, nor am I playing a “my problems are worse than yours” game!</span><span style="font-family: inherit;"> In fact, I've had quite a lot of awesome stuff happen to me, too.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRe6yl6TiIHXYoL1RVLFC9b_gQXZZPk3akRBA9UVYhD9vcF96mcVVaklmO2lPsdivZ6cqrWmmolD2pTiQq554XcTTegymvvpYWVNTxYl4i4EliNR5QTWDDZd_5uxoNkvaIWUC8w-owFdM/s1600/catshaveit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRe6yl6TiIHXYoL1RVLFC9b_gQXZZPk3akRBA9UVYhD9vcF96mcVVaklmO2lPsdivZ6cqrWmmolD2pTiQq554XcTTegymvvpYWVNTxYl4i4EliNR5QTWDDZd_5uxoNkvaIWUC8w-owFdM/s320/catshaveit.jpg" width="240" /></a></div>
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<span style="font-family: inherit;"><i>Anyways, we all know cats have it worst.</i></span></div>
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<span style="font-family: inherit;">Still, my particular sucky things have insisted on following me around for years. They have cost probably hundreds of thousands of dollars, affected the way I think, the way I respond to everything, what I can and cannot do, and what I have allowed myself to do. When you have certain types of experiences or challenges you become “trapped” in them, and to some degree that’s unavoidable.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOGcCWRC8pMdfD1BF8_SpT31qeO59kknX3vCDfE4ikPy-wrYlveqtrh73MGbhIdPojmnjq3X3txTURnfhJekXA_mL_DAWmfH_asGYEqixb6ElipmveGvGNPHd0s5QIyVLfcwUxIvYowKR/s1600/mustunlearn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOGcCWRC8pMdfD1BF8_SpT31qeO59kknX3vCDfE4ikPy-wrYlveqtrh73MGbhIdPojmnjq3X3txTURnfhJekXA_mL_DAWmfH_asGYEqixb6ElipmveGvGNPHd0s5QIyVLfcwUxIvYowKR/s320/mustunlearn.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i>This guy gets it.</i></span></div>
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<span style="font-family: inherit;"><span style="font-size: 12px;">However, I have (with more than a little help from my </span></span><span style="font-size: 12px;">fiancé) </span><span style="font-family: inherit;"><span style="font-size: 12px;">recently come to realize that you can’t build a life on top of negative things. I find it odd (almost offensive, in fact) that people talk about others ‘conquering’ their challenges, ‘overcoming’ their life experiences, etc. Honestly, some things can’t be “overcome”. It’s always going to be there, every single day, even if (and most especially if) I repress it. </span></span><span style="font-family: inherit; font-size: 12px;">It’s not a movie where the main character has a breakthrough, everything is suddenly all right, and the credits roll. All I can do is work around it and the symptoms associated with it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcirc4gnTQSmxNHAi36aD0msvraHz88zcB3LAsQqKb0-PUrYXHLLEmQT6eHu-PrsSvQ6ZccfIJ-SYURpdi_22WAzPU5YH6xifA_h9q-edAev2WG_8-rWAiOMY1FlVx41iQODJO5w4SuVB/s1600/anxietycatapplies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcirc4gnTQSmxNHAi36aD0msvraHz88zcB3LAsQqKb0-PUrYXHLLEmQT6eHu-PrsSvQ6ZccfIJ-SYURpdi_22WAzPU5YH6xifA_h9q-edAev2WG_8-rWAiOMY1FlVx41iQODJO5w4SuVB/s320/anxietycatapplies.jpg" width="266" /></a></div>
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<span style="font-size: 12px;"><i>Like this one.</i></span></div>
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<span style="font-family: inherit;"><span style="font-size: 12px;">But! That stuff is not my life; that stuff should not define me. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28Lx3WRJMt5RCYka4I8qB2ckethR9OB50z5elDMf1sPR6QbVtERhfd5qlJE7HFZcUKJy1tCHovYo5MxpdLw7F72JzvWWQHF0o-KLrHPWp6M1ntTOmZ7FF3jtBfv7HL6GhjAVqH2-6IMl4/s1600/iamwhat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28Lx3WRJMt5RCYka4I8qB2ckethR9OB50z5elDMf1sPR6QbVtERhfd5qlJE7HFZcUKJy1tCHovYo5MxpdLw7F72JzvWWQHF0o-KLrHPWp6M1ntTOmZ7FF3jtBfv7HL6GhjAVqH2-6IMl4/s320/iamwhat.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i>Unless I choose to become a serial killer.</i></span></div>
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<span style="font-family: inherit;">There are two accomplishments which give me great pride and satisfaction: Working to learn a new technique to use in my art and, now, completing a workout, no matter how rudimentary. I’ve always been the awkward tall kid with physical problems and crippling anxiety, chronically picked last in gym class. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GCYcf10Nn9ymWl37DGSeiT9ivU2XDgQgDR_Mkn8eQFoMiVZIvFWue3sqyinwwIBT3GoJ9TEmn3zNjUHockkZbYDMpr0FFtz7vZzaTtDP84QNfnpqeUOLS57y8Haw4nl6vhFNWJpUWiN6/s1600/picked+last.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GCYcf10Nn9ymWl37DGSeiT9ivU2XDgQgDR_Mkn8eQFoMiVZIvFWue3sqyinwwIBT3GoJ9TEmn3zNjUHockkZbYDMpr0FFtz7vZzaTtDP84QNfnpqeUOLS57y8Haw4nl6vhFNWJpUWiN6/s1600/picked+last.jpg" /></a></div>
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<span style="font-family: inherit;"><i>This shirt is my life, right here.</i></span></div>
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<span style="font-family: inherit;">I have had many people—teachers and other supposedly supportive and respectable individuals included—make comments about things such as my weight and athletic ability. And I don’t deny that my skill set does not run towards active things as it does for some people. I can, for example, write a ten-page paper with few problems, yet ask me to play soccer and you might be totally and completely out of luck.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qtyErN7FDKIXRSNVqZ4EU_SUBcVCFg_dj5qg5zCErbSv1up5wBw43TT5wVgrk5g-0MS-LbkWdSo56zpa63yzpvCTPJ3_786dbWJ9Wo8vCmwVq1dkHN1dvQR-FHGklwy_oC1nvbEVan9h/s1600/passing+thought.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qtyErN7FDKIXRSNVqZ4EU_SUBcVCFg_dj5qg5zCErbSv1up5wBw43TT5wVgrk5g-0MS-LbkWdSo56zpa63yzpvCTPJ3_786dbWJ9Wo8vCmwVq1dkHN1dvQR-FHGklwy_oC1nvbEVan9h/s320/passing+thought.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><i>Preach</i>.</span></div>
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<span style="font-family: inherit;">Even though I am no longer upset and scarred by what the school nurse said to me during weigh-in in third grade or how much I got teased in middle school or whatever (I've got bigger fish to fry, trauma- and otherwise! Plus, I'm an adult, or so I've heard...) I still often let myself behave in the ways I developed to deal with it back then, and I still let myself fall into the patterns of thinking I was taught. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpkApI8pfZTjIaO6w84Id0uV8KqeGCd2IHLglAQ5loYiqEvyPHQ3dbT_I_BSltMVka48irpkNrai5n2M3SDTHuC13HqhS7ocUspa1h93dTQZnvtUfNymzDd84ZyWNSiZRe6kGlC37aMQN/s1600/dontbottle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpkApI8pfZTjIaO6w84Id0uV8KqeGCd2IHLglAQ5loYiqEvyPHQ3dbT_I_BSltMVka48irpkNrai5n2M3SDTHuC13HqhS7ocUspa1h93dTQZnvtUfNymzDd84ZyWNSiZRe6kGlC37aMQN/s320/dontbottle.jpg" width="219" /></a></div>
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<span style="font-family: inherit;"><i>This would help a lot too.</i></span></div>
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<span style="font-family: inherit;">And guys, that’s what makes this <i>so freaking cool</i>. I got an asthma inhaler so I could actually breathe while exercising, I signed a gym contract, I beat a lot of anxiety to get in the door through sheer force of will over several days, and for what might be the first time I am doing something neither I nor anyone else ever thought I could do. </span></div>
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<span style="font-family: inherit;">And that is a wonderful feeling!</span></div>
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<i>HOORAY!</i></div>
Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com1tag:blogger.com,1999:blog-5650109927535266806.post-34297261476333088372015-06-06T14:54:00.000-07:002015-06-06T14:54:30.968-07:00Spectacular Chicken Chili<div style="font-size: 12px;">
<span style="font-family: inherit;">Today I’m bringing you a very delicious recipe for a slow-simmered chicken and black bean chili! I apologize for the lack of pictures. Next time I make it I will try to remember to take and upload some. :)</span></div>
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<span style="font-family: inherit;">My weak point in recipe-writing is herb and spice portions. A BIG reason for this is that not all spices are created equal. An entire bargain dollar-jar of chili powder might be equal to two tablespoons of another chili powder, for instance. So, for reference purposes, I would estimate that I put about 3 tablespoons chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper in my chili. That does vary, though, with the brand and age of the spices I use!</span></div>
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<span style="font-family: inherit;"><b><u>Chicken Chili</u></b></span></div>
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<span style="font-family: inherit;">2 boneless skinless chicken breasts, trimmed and chopped into chunks</span></div>
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<span style="font-family: inherit;">1/2 onion, finely chopped; or, onion powder to taste</span></div>
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<span style="font-family: inherit;">Crushed garlic cloves to taste; or, garlic powder to taste</span></div>
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<span style="font-family: inherit;">Olive oil</span></div>
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<span style="font-family: inherit;">16 oz tomato sauce</span></div>
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<span style="font-family: inherit;">16 oz petite diced tomatoes in tomato juice, undrained</span></div>
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<span style="font-family: inherit;">1 can black beans, thoroughly rinsed and drained</span></div>
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<span style="font-family: inherit;">1/2 of a small package of frozen corn, not thawed</span></div>
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<span style="font-family: inherit;">2 cans chicken broth -or- 1 can chicken broth and 1 bottle beer</span></div>
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<span style="font-family: inherit;">about 4 soft corn tortillas</span></div>
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<span style="font-family: inherit;">Chili powder</span></div>
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<span style="font-family: inherit;">Cumin</span></div>
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<span style="font-family: inherit;">…………………..</span></div>
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<span style="font-family: inherit;">Heat a small amount of olive oil in a small stock pot or large all-purpose pan. If you are using an onion, add the onion to the pan and sauté until it begins to become transparent. Add the chicken to the onion and stir-fry until the outside of the chicken is white. (It doesn’t have to be cooked all the way through.) </span></div>
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<span style="font-family: inherit;">Over medium heat add the tomato sauce, diced tomatoes with juice, chicken broth, black beans, and beer if using. Add crushed garlic cloves or garlic powder, onion powder if using instead of an onion, cumin, chili powder (chili powders vary widely but I usually like a good bit of chili powder in my chili), pepper, and a small amount of salt. Bring all to a low boil. </span></div>
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<span style="font-family: inherit;">Boil for a few minutes and reduce heat to medium- low or low and simmer slowly, stirring occasionally, until chicken is cooked through and soup is thickened. Add more seasoning as needed. Add the package of frozen corn and stir into soup mixture.</span></div>
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<span style="font-family: inherit;">Finely crumble the corn tortillas one at a time into the soup and stir. Cook, stirring frequently, until corn is defrosted and warm and mixture is even thicker. Season more if needed and remove from heat.</span></div>
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<span style="font-family: inherit;">Serve with limes, sour cream, tortilla chips, and cheese.</span></div>
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<span style="font-family: inherit;">I hope you enjoy the recipe! If you make it, be sure to let me know how much of the spices you ended up using! Enjoy!</span></div>
Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com1tag:blogger.com,1999:blog-5650109927535266806.post-43851699081881587722015-06-04T17:48:00.001-07:002015-06-04T17:48:59.325-07:00Musings on Marriage; or, When I Shopped For A Dress.<div style="font-family: Helvetica; font-size: 12px;">
A lot has changed since I have last posted. There have been many difficulties and hardships, but there have also been good times. What’s the best news I’ve got? Probably that I’m getting married in a few short months! </div>
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Coming soon to a venue (not theater) near you! OK, so that's not my best piece of graphic design work. But it's pretty! :D</div>
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In many ways marriage isn’t going to change much for me, or for us. We knew not too long after we got together in 2011 that we were going to stay together, and we have, through many ups and downs. Marriage doesn’t affect the commitment and bond between individuals in the sense that the problems you have will still be there, and the level of intimacy and friendship you have with each other will still be there too. Marriage won’t correct the problems that exist already, and it also won’t destroy your relationship.</div>
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On the other hand, I still believe marriage has a lot of importance. The biggest reason for this has to do with society and culture. By marrying someone you are publicly acknowledging the long-term commitment (that already exists) between the two of you and formally creating a family group. And of course there are legal benefits that come with marriage. I’m very excited and looking forward to celebrating all this with my friends and family.</div>
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First of all, this is my fiancé Jordon in line at the bank with a sucker after visiting the eye doctor. Just thought I’d throw that in there. :D</div>
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Dress shopping was a weird experience. I was actively fat-shamed at a David’s Bridal believe it or not!</div>
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The second store I went to was a store in my hometown where I had bought my prom dresses back-when. I had a much better experience in many ways; however, there were very few dresses I could try on because of my size; the store carried mostly sizes 4, 6, 8, and 12, and the few I could try on were not right or even just awful. (Awful to me of course; they may not have been awful to someone else. I just do not like poof-y, tulle-y, ruffly things.) This is a very beautiful poofy dress I tried on but didn’t like at all:</div>
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Third time’s the charm, though. I went to a store called Ella Park in a town a little over an hour away from my hometown and they were great. The sales staff was very friendly (no fat shaming either!) and the store, though smaller in size than the other two stores I had visited, had a really great selection of dresses for brides of all styles, sizes, and price ranges, as well as prom dresses, bridesmaids dresses, tuxes, mother-of-the-bride dresses, and accessories!</div>
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And so, here is a picture of me finding the perfect dress and realizing I am about to get married—that feeling is not just something they made up for TV! :)</div>
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I have a few recipes written up to post; I have some wedding-related craft tutorials to share with you as well! Stay tuned! :)</div>
Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com1tag:blogger.com,1999:blog-5650109927535266806.post-50003382801284172782012-01-14T12:05:00.000-08:002012-01-14T12:05:05.381-08:00Boyfriend-approved Chicken Fettuccini Alfredo :)My blog certainly does have a style problem... usually this is because I'm taking pictures of my actual dinner, cooked very quickly, which I then serve on my actual plates. I definitely should make an effort to take more pictures :)<br />
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<span class="Apple-style-span" style="font-size: large;">Boyfriend-approved Chicken Fettuccini Alfredo*</span><br />
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<span class="Apple-style-span" style="font-size: x-small;">*Not For The Faint of Heart.</span><br />
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(Anything with the world "alfredo" should bear this little addendum. So many dairy products....)<br />
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I'm sure this could be made lighter, though I wonder if it would be less awesome.<br />
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This recipe is quick and easy and makes about enough for four people.<br />
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3/4 of one stick of butter<br />
3 cloves garlic<br />
1 cup cream (I used heavy whipping cream due a factor known as "the store was restocking and had no other kind of cream".)<br />
Salt<br />
Pepper<br />
1 1/2 to 2 cups freshly grated parmesan cheese<br />
A small amount of milk (optional)<br />
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3 chicken breasts<br />
Olive oil<br />
A small amount of Cajun seasoning<br />
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One pound fettuccini noodles<br />
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Chop the chicken into one-inch chunks. Very lightly season with Cajun seasoning. (You don't want to overpower the sauce with seasoning--just enough to give it a little extra flavor.)<br />
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Heat about a tablespoon of olive oil and add the chicken. Cook the chicken thoroughly and set aside.<br />
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Melt the butter in a saucepan over medium heat. Crush in the garlic cloves and stir and sizzle for a few moments. Add the cream, reduce the heat, and cook until thoroughly heated.<br />
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Add the cheese to the cream mixture by handfuls. Whisk <i>constantly</i> as you do this! Season with salt and pepper. If the sauce is too thick, thin it with a small amount of milk. Set aside, keeping the sauce warm.<br />
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Boil and drain the noodles in a large pan, returning them to the pan. Pour the sauce over the noodles, and toss until the noodles are coated. Add the chicken, and toss again. Serve immediately.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggabDY1IRXM0_RImLDHzJ1OUZ9QQ8Qd1MGgrpXAY4m-rnSndPb7UiKLcVxWIlmkSgcw6RaglfvpGyfyMZEwOwKn2YF0HeIjKLz6KZUV4e3aeSf2Hfdq-CoNc4do2H_NCZdfJGqsNZPw4DV/s1600/IMG_1294_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggabDY1IRXM0_RImLDHzJ1OUZ9QQ8Qd1MGgrpXAY4m-rnSndPb7UiKLcVxWIlmkSgcw6RaglfvpGyfyMZEwOwKn2YF0HeIjKLz6KZUV4e3aeSf2Hfdq-CoNc4do2H_NCZdfJGqsNZPw4DV/s320/IMG_1294_1.JPG" width="320" /></a></div><br />
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Next time I make this I want to add vegetables, too! I had a vegetable-less dinner which feels extremely decadent.<br />
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I served the dish with bread and a semi-sweet white wine for date night. A lovely evening staying home when it's cold and snowy outside. :) Here's a picture of my super-fancy table......... yes, the "super-fancy" part is just a little bit of sarcasm. :D<br />
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But hey, not ALL recipes can be fancy. It's delicious, fairly inexpensive, and can be made in less than an hour total, including cooking time. There are many, many possible variations on this recipe.... it can be made more or less onion-y, with chicken or beef, vegetarian, more layered, less layered, seasoned... Use my recipe or try making your own! :)<br />
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<span class="Apple-style-span" style="font-size: large;">Enchilada Casserole</span><br />
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Ingredients:<br />
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One package corn tortillas<br />
One large can vegetarian refried beans<br />
One pound ground beef<br />
One taco seasoning pack<br />
One or more large cans enchilada sauce, according to taste<br />
About half a block of cheddar cheese, grated<br />
Half a medium onion, diced<br />
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Additional ingredients: guacamole, lettuce, sour cream, salsas, green chile peppers, sliced red and green peppers, etc.<br />
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Lightly coat the bottom of a casserole dish with cooking spray.<br />
Cook the ground beef and taco seasoning mix according to package directions.<br />
Place a layer of corn tortillas on the bottom of the casserole dish. Layer prepared ground beef, sauce, beans, cheese, onion, and tortillas as desired, ending with a layer of cheese.<br />
Bake at 350 degrees until the casserole is throughly warm and some of the liquid has cooked down, about half an hour.<br />
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Set out the additional ingredients to make your own plate with the casserole. :)<br />
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Mmmmm. :)<br />
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</div><div class="separator" style="clear: both; text-align: auto;">Maybe not picturesque, but definitely delicious. :)</div>Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com1tag:blogger.com,1999:blog-5650109927535266806.post-71600898050406042752012-01-03T12:40:00.000-08:002012-01-03T12:40:59.665-08:00New Years Food: Spinach Cheese Pastries; Tropical Martini, Melon Ginger Sour<div>Happy New Year!!</div><div><br />
</div><div>Thanks to both my father and my boyfriend for all the help in preparing the food for the party... it was absolutely wonderful and I couldn't have done it without you guys. :)</div><div><br />
</div>I was in such a hurry to make the party food that I don't have any photographs, but the spinach cheese pastries went over quite well!! :)<br />
<div><br />
</div><div>A Few Steps To Yummy:<br />
<div><br />
</div><div>Thaw 2 sheets puff pastry.</div><div><br />
</div><div>Crack one egg and mix with a tablespoon of water. Set aside.</div><div><br />
</div><div>Rinse, drain, and chop 5oz fresh spinach.</div><div><br />
</div><div>Finely dice a medium onion.</div><div><br />
</div><div>Crumble one block of feta cheese thoroughly.</div><div><br />
</div><div>Mix spinach, onion, and feta together with two eggs. Stir mixture thoroughly.</div><div><br />
</div><div>On a floured board, cut puff pastry into pieces. Fill each piece with mixture, fold the edges of the pastry together, and crimp.</div><div><br />
</div><div>Brush pastries with egg and water mixture.</div><div><br />
</div><div>Bake at 400 degrees on a cooking sheet sprayed with cooking spray until golden brown.</div><div><br />
</div><div>Mmmmm.</div><div><br />
</div><div>Next time I have a mind to add garlic to the mixture--not much, just a little. I think this is the sort of dish it would be very easy to overpower with seasonings.</div><div>*******</div><div>I like to be a bartender. :) The drink I made this year (in addition to pink and regular champagne at midnight) was a tropical martini. My friend Carly and I, looking for something different to drink, also made a lovely melon ginger sour.</div><div><br />
</div><div>-----------------------------------</div><div><span class="Apple-style-span" style="font-size: large;">Spinach Cheese Pastries</span></div><div><br />
</div><div>5oz fresh spinach, rinsed, drained, and chopped</div><div>1 block feta cheese, throughly crumbled</div><div>1 medium onion, finely diced</div><div>2 eggs, beaten</div><div>2 sheets puff pastry</div><div>Additionally, one egg mixed with water for brushing on the pastries.</div><div>-----------------------------------</div><div>Throughly mix the spinach with the eggs, onion and cheese.</div><div><br />
</div><div>Cut the pastry into large pieces. Place filling in the pastry, fold over, and crimp with a fork.</div><div><br />
</div><div>Brush tops of pastry with egg and water mixture.</div><div><br />
</div><div>Bake at 400 degrees on a cookie sheet sprayed with cooking spray until thoroughly golden brown.</div></div><div><br />
</div><div><br />
</div><div>********</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Tropical Martini</span></div><div><br />
</div><div>Serve in Martini or Margarita glass shaken or on the rocks</div><div><br />
</div><div>1 1/2 oz coconut rum</div><div>1/2 oz vodka (optional)</div><div>1/2 oz melon liqueur </div><div>1 oz pineapple juice</div><div>Fill with Sprite</div><div><br />
</div><div><br />
</div><div>*********</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Melon Ginger Sour, by Carly and Rina</span></div><div><br />
</div><div>Serve in Old Fashioned glass over ice</div><div><br />
</div><div>Juice of 1/2 lemon</div><div>1 oz whiskey</div><div>Sugar or simple syrup to taste</div><div>1/2 oz melon liqueur</div><div>Splash sweetened lime juice</div><div>Shake together</div><div>Fill with ginger ale.</div>Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com1tag:blogger.com,1999:blog-5650109927535266806.post-83419198381228059602011-12-27T13:23:00.000-08:002011-12-27T13:23:07.073-08:00New Years Eve 2011 Menu!My New Years Eve party will have to be composed of easy, not necessarily impressive, but certainly delicious things that can be put together quickly in one day! So here goes the plans, subject to change for time constraints...<br />
<br />
Something for every taste:<br />
<br />
<ul><li>A whole bunch of wings from Buffalo Wild Wings with sauce and celery</li>
<li>Potato chips</li>
<li>Spinach feta triangles</li>
<li>Various flavors of baked quesadilla triangles with dips</li>
<li>Cocktail meatballs</li>
<li>Vegetables and dip</li>
</ul><div>Desserts:</div><div><ul><li>Mini apple pastries</li>
<li>Spiced pecans</li>
<li>Rum balls</li>
<li>Fruit cake</li>
</ul></div><div><br />
</div><div>Drinks:</div><div><br />
</div><div><ul><li>Soda and juice</li>
<li>Champagne</li>
<li>Caribbean martini (deemed the 2011 signature drink :) )</li>
</ul></div>Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com3tag:blogger.com,1999:blog-5650109927535266806.post-74573940483556737752011-12-25T16:29:00.000-08:002011-12-25T16:29:46.516-08:00Merry Christmas 2011!Christmas Blessings 2011....<br />
<br />
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... and adorable Christmas wishes from the Roses Christmas Kitty, Mireille. :)Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com1tag:blogger.com,1999:blog-5650109927535266806.post-8842687339121532452011-12-23T20:25:00.000-08:002011-12-23T20:25:24.568-08:00Christmas Baking 2011Lots of baking for Christmas :)<br />
<br />
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Cream Cheese Sugar Cookies--I forgot to ice them! :(<br />
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Orange Cinnamon Cream Cheese Cookies--a spritzer cookie recipe that I rolled out :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYuKS0Kk7jDuS5lnHa4XPz-NtI10RbU93Ng9fSIKUzyLdrCXLi-WjmMYLl7NFeVU2nFs2X2TOHNbQLUOgHnUB3zwZ51srv608cBJA4g-zZATKv2J0hLysqkoD7wZf2rISrK-hMLKZkUU8/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYuKS0Kk7jDuS5lnHa4XPz-NtI10RbU93Ng9fSIKUzyLdrCXLi-WjmMYLl7NFeVU2nFs2X2TOHNbQLUOgHnUB3zwZ51srv608cBJA4g-zZATKv2J0hLysqkoD7wZf2rISrK-hMLKZkUU8/s320/IMG_1268.JPG" width="320" /></a></div><br />
Gingersnaps, without molasses, rolled in pretty-colored sugar. Delicious!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhla2rycE6j45mJL64u7fOOitI8-SaUAorrGnTng7iDZvyg6ZBBfks5YuFnwbmhME-6sbfvcT_ri9NA7DPqeibmaExiEWhwEQmL8FHII1_a72kkCWzvtXn6IePGdE4c28mtE7kfrbL0PSmo/s1600/IMG_1269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhla2rycE6j45mJL64u7fOOitI8-SaUAorrGnTng7iDZvyg6ZBBfks5YuFnwbmhME-6sbfvcT_ri9NA7DPqeibmaExiEWhwEQmL8FHII1_a72kkCWzvtXn6IePGdE4c28mtE7kfrbL0PSmo/s320/IMG_1269.JPG" width="320" /></a></div><br />
Quick white fruitcake made with orange juice instead of brandy for my boyfriend's family. Wonderful! Next time I'll add some nutmeg and pour some orange juice over the top. :)Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com2tag:blogger.com,1999:blog-5650109927535266806.post-66329359497872763572011-12-19T10:06:00.000-08:002011-12-19T10:06:26.294-08:00Fruitcake Day 2!I credit the base of this recipe to someone named Roxy, who said it was her grandmother's recipe.<br />
<br />
It's simple. It doesn't involve beating egg whites.<br />
<br />
It's also terrifying. Do not fear the recipe. The main ingredients (other than fruit) are... sugar and butter.<br />
<br />
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Put on Christmas music.<br />
<br />
Prepare one of those pans with the hole in the center (like an angel food cake pan... what is the technical term?) by greasing and flouring it VERY well. (I learned my lesson on this the first time I made fruitcake.)<br />
<br />
Mix together 2 cups packed brown sugar, 3 cups flour, 1 tablespoon baking soda, 2 tablespoons cinnamon, 2 tablespoons cloves, 2 tablespoons allspice, 2 tablespoons nutmeg, and 1-2 tablespoons ginger.<br />
<br />
Now add FOUR eggs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAKUhnCFXYWXB2NI8JcEmGypRzVA6ydW9NR3fnAMJL3rYXEGX4E7OzGgxLGFi4DZ_aEJ0xZjtV3ICpFtZXLR0Vjm3GPfNu5ScRchS58NGE99d-EC4txl0a0JMepveLiwFjrVeHFup-LFt/s1600/IMG_1249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAKUhnCFXYWXB2NI8JcEmGypRzVA6ydW9NR3fnAMJL3rYXEGX4E7OzGgxLGFi4DZ_aEJ0xZjtV3ICpFtZXLR0Vjm3GPfNu5ScRchS58NGE99d-EC4txl0a0JMepveLiwFjrVeHFup-LFt/s320/IMG_1249.JPG" width="319" /></a></div><br />
Add 1/2 cup brandy, 2 tablespoons vanilla extract, and ONE AND ONE HALF cups melted cooled butter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQ6whEwZa0zN354PABIu0RWX6sBFuJ6xm32iCcEelLXnSX3VgA4cpxRna-fxBImG2BW4cHNLATChm_CR2pqrXJqrDf4oFQsgSYiw0gWmUbnCQrUI9iww0BwV6MqwKfAtjaFFCGHSU4_rB/s1600/IMG_1252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQ6whEwZa0zN354PABIu0RWX6sBFuJ6xm32iCcEelLXnSX3VgA4cpxRna-fxBImG2BW4cHNLATChm_CR2pqrXJqrDf4oFQsgSYiw0gWmUbnCQrUI9iww0BwV6MqwKfAtjaFFCGHSU4_rB/s320/IMG_1252.JPG" width="319" /></a></div><br />
<br />
Take a deep breath. Remember you only eat a small slice of fruitcake at a time.<br />
<br />
Add the prepared fruit as well as some chopped candied orange and lemon peel (see below).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4ZaoantKicoiZZ1woyMZED7DNjQ1kZ1yamAPMoBImmBEpxq2jyviHKTbwOR2VSNWKK7QJnicb79RLbYvdVHSmTdZMHwJ3fX-xyrJRIzUPxEy3FMR3KKhHkpsy_IZfcEbJ7pLaZznL7bH/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4ZaoantKicoiZZ1woyMZED7DNjQ1kZ1yamAPMoBImmBEpxq2jyviHKTbwOR2VSNWKK7QJnicb79RLbYvdVHSmTdZMHwJ3fX-xyrJRIzUPxEy3FMR3KKhHkpsy_IZfcEbJ7pLaZznL7bH/s320/IMG_1253.JPG" width="320" /></a></div><br />
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Stir very thoroughly. Spread evenly into the prepared pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKxHzHydjegwpuEuuQf3UHT_KlPBngykj_xkES_xtZmgRoBbmXNOUy1Eh__msCAAOnjSXjBRkUl5OF9tQhGmjSn-c1tQ7gaKiowC5LdB4E5TbOEHHb7bzWmYAFH4hZme5Als27XsFZZY6/s1600/IMG_1254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKxHzHydjegwpuEuuQf3UHT_KlPBngykj_xkES_xtZmgRoBbmXNOUy1Eh__msCAAOnjSXjBRkUl5OF9tQhGmjSn-c1tQ7gaKiowC5LdB4E5TbOEHHb7bzWmYAFH4hZme5Als27XsFZZY6/s320/IMG_1254.JPG" width="320" /></a></div><br />
<br />
Bake at 350 degrees until a toothpick inserted into the center comes out clean. About halfway through the baking I recommend covering the pan with foil to prevent the top from overcooking.<br />
<br />
Turn the cake out onto a platter. Poke holes in the cake and pour a small amount of brandy over the top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDSB2vz4yLN6eiH4fDybA3w3fyUgMssIU3MVsMF4Tr3_tSA01iiO_ePDsQ1UdVARe_i9WMLxlR3U4qhNuFmgpJY32B56L58c4oewxX2iGqnwwj7Vc-mzqnSB1Gimn8e30mvg5aFjPyD28/s1600/IMG_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDSB2vz4yLN6eiH4fDybA3w3fyUgMssIU3MVsMF4Tr3_tSA01iiO_ePDsQ1UdVARe_i9WMLxlR3U4qhNuFmgpJY32B56L58c4oewxX2iGqnwwj7Vc-mzqnSB1Gimn8e30mvg5aFjPyD28/s320/IMG_1256.JPG" width="320" /></a></div><br />
<br />
Keep doing this every two or three days until Christmas. :)<br />
<br />
--------------------------------------<br />
<br />
Fruitcake Recipe!<br />
-------------------------------------<br />
2 cups brown sugar<br />
3 cups flour<br />
1 tablespoon baking soda<br />
2 tablespoons cinnamon<br />
2 tablespoons cloves<br />
2 tablespoons allspice<br />
2 tablespoons nutmeg<br />
2 tablespoons ginger<br />
4 eggs<br />
2 tablespoons vanilla<br />
1/2 cup brandy<br />
1 1/2 cups melted butter, cooled<br />
Prepared fruit mixture<br />
Chopped candied orange and lemon peel<br />
Extra brandy for pouring over the cake<br />
--------------------------------------------------------<br />
Preheat oven to 350 degrees. Grease and flour an angel food cake pan very well.<br />
Mix together the dry ingredients.<br />
Stir in the eggs, vanilla, brandy, and butter.<br />
Add the fruit, orange, and lemon. Stir throughly.<br />
Spread evenly into cake pan and bake until a toothpick comes out clean, about 1 hour. Cover the cake about halfway through the baking to prevent the top from drying out.<br />
Pour a small amount of brandy over the cake every day to three days until you're ready to eat it. :)<br />
-------------------------------------------------------<br />
Making Candied Peel, Sarina's Recipe<br />
-------------------------------------------------------<br />
Lemons<br />
Oranges<br />
Water<br />
Sugar<br />
-------------------------------------------------------<br />
Cut the fruit into four pieces and carefully peel off the rind.<br />
Add the peel to boiling water and boil until the white part of the rind becomes translucent. Drain and pour cold water over the rind to make it easy to handle. Using a spoon, scrape out most of the white part of the peel. Pat dry. Cut the rind into strips and dredge in sugar. Allow to dry.<br />
<br />
Preferably overnight.<br />
<br />
Using a hairdryer to speed up the process doesn't work so well. I know.<br />
<br />
And, uh, put waxed paper underneath if you use a wire rack so your counter doesn't end up looking like this:<br />
<br />
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Next step: Glaze and decorate the cake. :)Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com0tag:blogger.com,1999:blog-5650109927535266806.post-59762823471635718802011-12-15T13:14:00.000-08:002011-12-15T13:14:43.364-08:00FINALS ARE OVER; and, Fruitcake Day One!Now that FINALS ARE OVER (my last final was at noon today), I get the chance to really get into the holiday season. Lots of baking is planned!!<br />
<br />
Fruitcake gets kind of a bad rap. I mean, your average fruitcake is made of <i>cake and alcohol</i>. Therefore, you think it would be something that people would like. Probably it's because most people have only had the icky store-bought kind made with borderline-neon candied fruit....<br />
<br />
There are dark and light fruitcakes, alcoholic and nonalcoholic fruitcakes, plain and marzipan fruitcakes, but for the most part traditional fruitcake is made of spices, pound cake, dried fruit, nuts, and brandy and/or rum. Many fruitcakes are aged, some for months and some for a week or two.<br />
<br />
Regardless, my own personal fruitcake (the recipe of which was created by elaborate Internet searching and recipe combining) takes a minimum of 3 days. On the first day, I prepare the fruit.<br />
<br />
Ingredients:<br />
<br />
Mixed dried fruit such as raisins, dates, apricots, apples... all kinds of things :)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbY3VgBt8_9el1kubW2bK8FeqcaIN54jabBNOxlpdPQgQQi3xy031Qb35UGBS-7r02E8XjCoGlQm4FGlClr85wfikpcqQBQkWXHOPjvhyphenhyphenT-kftONpX2tUmwseAmmILeO4jA6TcG_p5Lmj/s1600/IMG_1242_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbY3VgBt8_9el1kubW2bK8FeqcaIN54jabBNOxlpdPQgQQi3xy031Qb35UGBS-7r02E8XjCoGlQm4FGlClr85wfikpcqQBQkWXHOPjvhyphenhyphenT-kftONpX2tUmwseAmmILeO4jA6TcG_p5Lmj/s320/IMG_1242_1.JPG" width="320" /></a><br />
<br />
<br />
Brandy<br />
<br />
Pecans or other nuts<br />
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<div>Chop the pecans and fruit into medium sized chunks and dampen well with brandy. </div><div><br />
</div><div>(I know nothing about brandy. I just bought this.)</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqxvaho80V9d164RELYz-hRBIUgpMF10daz_Lt24ZEjZ84dLkzifdT9Fu31TbEZapnKTFNnjc9ow51wfG7ceZl2bxHyePD-bhFdvowYZnAjYMFsjxD-N6w4kOWRPJmuuC37gCR4Dg9MjC/s1600/IMG_1241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqxvaho80V9d164RELYz-hRBIUgpMF10daz_Lt24ZEjZ84dLkzifdT9Fu31TbEZapnKTFNnjc9ow51wfG7ceZl2bxHyePD-bhFdvowYZnAjYMFsjxD-N6w4kOWRPJmuuC37gCR4Dg9MjC/s320/IMG_1241.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><div>The idea is to plump the fruit, as well as give it an nice brandy flavor. Dark or golden rum can also be used.</div><div><br />
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</div><div>Yum!!</div><div><br />
</div><div>Now let the fruit soak overnight, adding more brandy if necessary. Cover the mixture really, really well. Those of you who have tupperware containers, this is an ideal time for use. Brandy and chopped fruit... are a fruit fly magnet. </div><div><br />
</div><div>Fruitcake Making Day 1: Complete!!!</div><div><br />
</div>Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com3tag:blogger.com,1999:blog-5650109927535266806.post-40626296503583377152011-12-10T08:18:00.000-08:002011-12-10T08:18:35.219-08:00I Make Chicken and Fettucini in Tomato Cream Sauce!Yesterday my boyfriend and I decided to cook a delicious late-night pasta recipe, which I have dubbed Chicken and Fettucini in Tomato Cream Sauce. :) (It's adapted from this recipe <a href="http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/" target="_blank">here</a>, from The Pioneer Woman.)<br />
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No pictures this time--I forgot to take them! You'll just have to trust me. :)<br />
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First, go to WalMart with boyfriend to collect ingredients. Buy some garlic bread while you're there, unless you're an awesome person who is good at baking and can make some yourself. :) Also buy Pumpkin Spice Milk.<br />
<br />
This is a recommended step.<br />
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Go home and drink some delicious Pumpkin Spice Milk. Then, and only then, you can get started cooking. :)<br />
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Boil 1 to 1 1/2 lbs fettucini. Don't forget to add a tablespoon of olive oil... I inevitably do...<br />
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I followed the recipe and chopped 1 medium onion, but I'd recommend adding more onion than that, for sure.<br />
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Melt together 2 tbsp olive oil and 1 tbsp butter in a large saucepan. Add the onions and crush in four cloves garlic. Mmmmm. Saute until the onions are less crispy.<br />
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Stir one quart tomato sauce and some salt, pepper, and oregano into the onion mixture, to taste. Add 1/2 cup white wine and simmer.<br />
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Hopefully your wonderful significant other will offer to chop the three chicken breasts for you, because frankly raw chicken is a little icky. Chop them (or have him chop them) into pieces that are about 1/2 to 1 inch, not too big. Sprinkle salt and pepper over the raw chicken.<br />
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Heat some olive oil in a frying pan and saute the chicken until cooked. It doesn't have to be cooked super-super-thoroughly because you are going to boil it in with the sauce.<br />
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Grate a bunch of parmesan cheese.<br />
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Briefly dance around the kitchen with boyfriend to Christmas music. :)<br />
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Now that your sauce is well boiled down and the onions aren't crunchy, add in 3/4 cup heavy cream and some parmesan cheese. How much cheese you add depends on how much cheese you like. Also, if the sauce is too thick you can add some more white wine and/or water. Bubble the mixture--not enough to burn it, but enough to cook it down a bit, especially if you added extra liquid.<br />
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Taste and add more cheese, salt and pepper as needed.<br />
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Add the chicken and bubble the mixture to ensure the chicken is cooked thoroughly and has a lovely flavor. :)<br />
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Pour the sauce over some fettucini and add some cheese on top if you like. Serve with garlic bread! Trust me on this one, it is wonderful.<br />
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ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32fuwXb8fajak3hFqc4YXcnFOFkOg8o4ejlZI-jaHExhDrMWbk0pYhJTcBssJe8GYdv1j_Hi4-4gwQIP7gJLUQxcgEh2RZFzMIeWVWdDAf8pg8MGRB2K71VZ9OhrYiX9y3Uh-J3k25_0n/s1600/pasta+dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32fuwXb8fajak3hFqc4YXcnFOFkOg8o4ejlZI-jaHExhDrMWbk0pYhJTcBssJe8GYdv1j_Hi4-4gwQIP7gJLUQxcgEh2RZFzMIeWVWdDAf8pg8MGRB2K71VZ9OhrYiX9y3Uh-J3k25_0n/s320/pasta+dish.jpg" width="320" /></a></div><br />
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<span class="Apple-style-span" style="font-size: large;">Chicken and Fettucini in Tomato Cream Sauce</span>.<br />
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Takes about 1 1/2 hours total including preparation, though for more efficient people it will probably take less time :)<br />
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Ingredients:<br />
<br />
1 to 1 1/2 lbs fettucini noodles, with 1 tbsp of olive oil to keep the pasta from sticking<br />
2 tbsp olive oil<br />
1 tbsp butter<br />
1 to 2 medium onions, finely diced<br />
4 cloves garlic, crushed<br />
1 quart tomato sauce<br />
salt, pepper, and oregano to taste<br />
1/2 cup white wine, plus optionally, more to taste<br />
3 chicken breasts, cubed into 1/2 to 1 inch pieces<br />
More olive oil for sauteing<br />
3/4 cup heavy cream<br />
Parmesan cheese, to taste<br />
------------------------------------<br />
Boil the fettucini noodles.<br />
<br />
Melt together olive oil and butter. Saute finely chopped onions and garlic. Add tomato sauce. Stir in salt, pepper, and oregano (to taste), as well as 1/2 cup white wine. Simmer well.<br />
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Sprinkle salt and pepper over the chicken breasts and saute in olive oil. Set aside.<br />
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Stir cream into the tomato mixture. Add cheese, to taste. If the sauce is too thick add water or white wine to thin.<br />
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Add the chicken. Simmer the mixture thoroughly. Add more salt, pepper, and cheese to taste.<br />
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Serve over noodles with garlic bread. :)Sarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com4tag:blogger.com,1999:blog-5650109927535266806.post-12382553814926267992011-10-24T17:42:00.000-07:002011-10-24T17:46:45.450-07:00Welcome! and; I make Gingerbread Apple Upside Down Cake!Welcome to my blog! Since this post is about cooking apple cake, here I am peeling apples, baggy sweater and all.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnzEU-7kc3mx7qppTjLXIcYz2OTa1VA7bvPi7GwWF1Stdzj8Ee8bpVoStgVE60iD86_aiIjSaRPDUYL0SK8FmuzUsQ_HrVBKK8oisq3CMV6KbePI7Yi8zdzjx1t3PdfpSYx5_MDJwxNMa/s1600/IMG_9930_square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnzEU-7kc3mx7qppTjLXIcYz2OTa1VA7bvPi7GwWF1Stdzj8Ee8bpVoStgVE60iD86_aiIjSaRPDUYL0SK8FmuzUsQ_HrVBKK8oisq3CMV6KbePI7Yi8zdzjx1t3PdfpSYx5_MDJwxNMa/s320/IMG_9930_square.JPG" width="320" /></a></div><div style="text-align: right;">---Taken by my mother.</div><br />
I embarked on a brand new recipe, Gingerbread Apple Upside Down Cake, adapted from <a href="http://smittenkitchen.com/2009/11/gingerbread-apple-upside-down-cake/">this recipe</a> from <a href="http://smittenkitchen.com/">Smitten Kitchen</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2N0LOwOcLcIUDIwrYxRt69Df2EVgp0x2GuDjX24nCHUxhRKxEYSXeuiokYoDiHTVikPHYABfWQg2pL-dLu1LUqDTRsakwEDAczZ5YdbLrd0YX7IXAEUg3jZnlWZxiAGEgDCp05CqS-QR/s1600/IMG_1199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2N0LOwOcLcIUDIwrYxRt69Df2EVgp0x2GuDjX24nCHUxhRKxEYSXeuiokYoDiHTVikPHYABfWQg2pL-dLu1LUqDTRsakwEDAczZ5YdbLrd0YX7IXAEUg3jZnlWZxiAGEgDCp05CqS-QR/s320/IMG_1199.JPG" width="320" /></a></div><br />
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Peel, core, and cut apples into thick slices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgrYHdJPJX29QB29vk_uA6NQPdodzAZxbX-OKgD-YEQNvLRr4HFmmZsBDUGQ72cuq8PCCeADR6ZhwgGpzcbIqu09BCzDiVZTNJWu0D92eQ9N6cVAjcaJw1HoUTR1wxOWkBYv-2ZqBaTQK/s1600/IMG_1200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgrYHdJPJX29QB29vk_uA6NQPdodzAZxbX-OKgD-YEQNvLRr4HFmmZsBDUGQ72cuq8PCCeADR6ZhwgGpzcbIqu09BCzDiVZTNJWu0D92eQ9N6cVAjcaJw1HoUTR1wxOWkBYv-2ZqBaTQK/s320/IMG_1200.JPG" width="320" /></a></div><br />
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Apparently, <a href="http://www.applehillindiana.com/">Apple Hill</a> apples are wonderfully different than other apples, because I cut up the requisite four apples and probably only used two, perhaps two and a half. I used Honey Crisp apples, my favorite!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlg2tD8XH5sVPZ-RAWcXSWJU_wXLFUkE4epNPKqB2nZMq2yiWD2gEMX8HXh8Nm7s_kCCRrq2HAsNrl0XPYIiNr4098lHfM_KtOkY9QXFWcWYB9BFpcYY4QWuuhyphenhyphena8nZe6hxwh4ki-BBxN/s1600/IMG_1202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlg2tD8XH5sVPZ-RAWcXSWJU_wXLFUkE4epNPKqB2nZMq2yiWD2gEMX8HXh8Nm7s_kCCRrq2HAsNrl0XPYIiNr4098lHfM_KtOkY9QXFWcWYB9BFpcYY4QWuuhyphenhyphena8nZe6hxwh4ki-BBxN/s320/IMG_1202.JPG" width="320" /></a></div><br />
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Melt 4 tablespoons butter. Add 1/2 cup dark brown sugar and simmer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91u4Y9SJjZTNBO9YRoeCcSSShCIfwEpi_6D8oZ7Wxyafq6zy6ISpQSoYLxeehSQ1fpRz6iy9ynWv_OCq4dfEAkfadIfn_iyecB3JaNXJP9_2YfC4c5OsZfrWNHCYQRNyZjoUo4sOxf6Ts/s1600/IMG_1203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91u4Y9SJjZTNBO9YRoeCcSSShCIfwEpi_6D8oZ7Wxyafq6zy6ISpQSoYLxeehSQ1fpRz6iy9ynWv_OCq4dfEAkfadIfn_iyecB3JaNXJP9_2YfC4c5OsZfrWNHCYQRNyZjoUo4sOxf6Ts/s320/IMG_1203.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-Cz0cMNjqviM7dKAow5F4Oq86GlyH5d98-QRfTgZ34MaO3kdtLGpejq2brJy_qN_i64WxhB7ZpgETJ38A-qYXBIMKiduRSticOOMjHvrekrBI0TAWsEu_Rjlm-VrkkaHzR9UkE3mmmWo/s1600/IMG_1204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-Cz0cMNjqviM7dKAow5F4Oq86GlyH5d98-QRfTgZ34MaO3kdtLGpejq2brJy_qN_i64WxhB7ZpgETJ38A-qYXBIMKiduRSticOOMjHvrekrBI0TAWsEu_Rjlm-VrkkaHzR9UkE3mmmWo/s320/IMG_1204.JPG" width="320" /></a></div><br />
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Now I like to think that I have become very good at sort-of timing things due to a darkroom photography class, so I would recommend simmering about 4-5 minutes, which is the amount of time you should fix a black-and-white print. :D<br />
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While the original recipe calls for a 10-inch cake pan, I discovered we were lacking in such things and used a 9 1/2 inch pretty blue pie pan. Here's the part where you butter the pan. Here's the part where I forgot to butter the pan! Oops.<br />
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Pour the carmel mixture into the pie pan and arrange the apples in a pretty pattern on top of the carmel. Fill in any large gaps. Set aside.<br />
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Cream 1 stick butter with 1/2 cup sugar. Here, the recipe calls for mixing the wet and dry ingredients separately and gradually adding them to the butter mixture. It probably makes it much easier to mix, and makes the cake fluffier.<br />
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I did not do this.<br />
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I am lazy.<br />
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Add to the butter mixture 1 egg, 1/3 cup dark molasses, and 1/3 cup honey. (Yes, this recipe contains FOUR kinds of sugar! Wow!)<br />
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The original recipe calls for 1 cup buttermilk, which I did not have, so I made sour milk from 1 cup 2% milk stirred with a little rice vinegar to curdle. In general sour milk gives a more delicate flavor and texture than buttermilk.<br />
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Lazy Person's Tip: Since you aren't adding things gradually and alternately, stir slightly as you go.<br />
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Add 2 1/4 cups flour, 1 tsp baking soda and 1/2 tsp salt.<br />
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The fun part is always the spices! They give that nice homey fall-y taste: 1 tsp ginger, 1 tsp cinnamon, and 1/4 tsp cloves. Next time I think I will add more a tad more spices, and maybe even some nutmeg!<br />
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Stir or mix until the batter is smooth. (I don't have a <a href="http://www.shopkitchenaid.com/countertop-appliances-1/stand-mixers-3/-[KSM150PSPK]-400121/KSM150PSPK/">fancy mixer</a>, though it's always been on my cooking wish list! In general, mixing the batter by hand can be done with ease, so it's more of a dream than a necessity for me...)<br />
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Pour the batter over the apples and carmel. Place in 325-degree oven.<br />
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I have this thing about preheating ovens--I never do. It makes greater cooks than I cringe, but I've never noticed a difference....<br />
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Warning! This cake behaves like a fruitcake! That means it needs to bake for a long time on a slightly lower temperature. If your oven has a speed bake, do not use it! You'll bake the top of the cake and not the center. Oops. That's why I don't have an exact baking time for you! Bake until a knife or toothpick inserted into the center of the cake comes out clean, which is about 40-50 minutes.<br />
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Turn the cake out onto a platter, expecting that the carmel might spill a little.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTYSaMRQgpCwq-b7IS7uWJ3cL2W1HbFLyXDfGf8RWEDVMqXcEFmbJhND3i3GsVdpcysdrJqOjr0YZc88wgpALnRGewXVKDnL11oSEf5CtQXC3ozEjaRtPsEQsOTaeWSmrbuA21R2lZt-e/s1600/IMG_9931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTYSaMRQgpCwq-b7IS7uWJ3cL2W1HbFLyXDfGf8RWEDVMqXcEFmbJhND3i3GsVdpcysdrJqOjr0YZc88wgpALnRGewXVKDnL11oSEf5CtQXC3ozEjaRtPsEQsOTaeWSmrbuA21R2lZt-e/s320/IMG_9931.JPG" width="320" /></a></div><br />
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Delicious! And it makes a lovely coffeecake when it's cooled, by the way, despite the richness :)<br />
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Plans for next time: Try decreasing the sugars slightly. Add more spices.<br />
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<b>Gingerbread Apple Upside-Down Cake (adapted from <a href="http://smittenkitchen.com/2009/11/gingerbread-apple-upside-down-cake/">this recipe</a>):</b><br />
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Topping:<br />
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4 tbsp butter<br />
1/2 cup dark brown sugar<br />
2-4 apples, depending on size<br />
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Cake:<br />
<br />
1 stick butter<br />
1/2 cup sugar<br />
1 egg<br />
1/3 cup dark molasses<br />
1/3 cup honey<br />
1 cup milk plus a small amount of rice vinegar to curdle<br />
2 1/4 cup flour<br />
1 tsp baking soda<br />
1/2 teaspoon salt<br />
1 tsp ginger<br />
1 tsp cinnamon<br />
1/4 tsp clovesSarinahttp://www.blogger.com/profile/14111412931498961245noreply@blogger.com2