2013-01-23T10:54:44+09:00 No Name Ninja 忍者ブログ existence.bangofan.com://entry/28 2015-08-24T18:47:56+09:00 2015-08-24T18:47:56+09:00
Fish has always intimidated me. I'm not sure why. It probably stems from growing up in a house where fish wasn't cooked -- well, except for a few meals of fried catfish. Not long ago I decided to take the plunge and jump in feet first. I wish I hadn't waited so long -- baked fish is so easy! When you buy your fish, be sure that it doesn't smell too fishy. Fresh fish will be best, but frozen will work fine. Also, ask the cute fish guy for a cut that is pretty consistent in thickness from one end to the other. If they are customer-oriented, they will do so with a smile on their face. If not, find another cute fish guy.

Serves 4 to 6

1 1/2 pounds halibut or cod
1/2 cup panko bread crumbs
2 tablespoons butter
Salt and pepper, to taste
1 tablespoon chopped chives
Canola or olive oil

Heat oven to 400° F.

Remove the skin from the fish either now, or before serving.

Sprinkle the fish with salt and pepper to taste and place it in a baking dish that has been sprayed with a little oil.

Melt butter in a medium-sized bowl in the microwave. Be sure to cover the top of the bowl with a paper towel to save yourself clean up time inside the microwave.

Combine the bread crumbs with the butter until well coated, and spoon the crumb mixture over top of the fish. Cover the top of the fish evenly.

Bake in the oven for 20 minutes if about 1 inch thick; 30 minutes if 1 1/2 inches thick. When done, the fish should flake with a fork. Sprinkle it with chopped fresh chives, and serve.]]> No Name Ninja existence.bangofan.com://entry/27 2015-08-24T18:40:54+09:00 2015-08-24T18:40:54+09:00
This fragrant, chewy bread is moist and somewhat addictive. Last year, my older son asked me to buy some flax seeds for his morning oatmeal -- and it didn’t take long to realize that it adds a nice texture and a slightly nutty taste to the breads I usually make. This recipe starts with my favorite mashed potato recipe, and uses the potato water to good advantage.

WHO: AntoniaJames is a baker living in Piedmont, CA.
WHAT: A sweet, dense mashed potato-based bread.
HOW: Form a dough out of mashed potatoes, milk, bread flour, yeast, flax seeds, olive oil, and salt, sweetened with honey. Alternate between kneading the dough and allowing it to rise until it reaches the desired consistency. Brush the loaf generously with olive oil and bake it using either a clay pot, conventional loaf pan, or pizza stone. Let it cool, then dig in.
WHY WE LOVE IT: While labor-intensive, the end result -- a dense and slightly nutty, sweet bread -- is worth the effort. The crispy browned crust and the crunch of the flax seeds provide a contrast against the smooth texture of the bread. Enjoy it as a side with dinner or with your morning cup of coffee.The recipes yield a large loaf, so consider dividing it in two and sharing one with a friend -- or save it all for yourself.

Makes 1 large loaf

2 to 4 medium potatoes
2 1/2 teaspoons active dry yeast
1 tablespoon sugar
Reserved water from cooking the potatoes
3/4 cup slightly warm whole milk, or as needed
3 tablespoons honey, lightly warmed
2 tablespoons olive oil, plus some to grease and brush the bread
3 cups bread flour, plus some for kneading
1 1/2 teaspoons salt
1/3 cup flax seeds, golden or brown

Cut the potatoes in half, without peeling them, and put them in a pot. Pour in enough cold water to cover them by about 1 inch, then bring the water to a boil and cook the potatoes until very tender, about 10 minutes. Turn off the heat, then let the potatoes sit in their cooking water until cooled. Reserving the water, remove the potato halves with a slotted spoon. Peel the halves with your fingers or with a small paring knife, and discard the peels. Transfer the potatoes to a large bowl if kneading by hand, or to the bowl of a stand mixer fitted with a dough hook. Mash the potatoes using a potato masher or a fork. You should have roughly 1 1/2 cups.

Proof the yeast in 1/4 cup warm water (no hotter than 110o F) with the sugar for 5 to 10 minutes.

Pour the cooled cooking liquid from the potatoes into a liquid measure, then add enough milk to measure 3/4 cup total. You should have a ratio of roughly 1/2 cup potato water to 1/4 cup milk. Pour the milk/potato water mixture into the bowl of mashed potatoes. Add the honey and the olive oil. Mix well to blend.

If kneading by hand: Add the yeast mixture and 3 cups bread flour to the potato mixture. Using a sturdy wooden spoon, stir to bring the dough together. Add the salt and continue to work the dough until all the ingredients are well incorporated. Cover the bowl with a tea towel and let sit for 20 to 30 minutes. If using a stand mixer with a dough hook: Add the yeast mixture into the bowl. Add 2 cups bread flour and run the mixer for 1 to 2 minutes with dough hook, scraping down the sides as you go. Add the salt and and 1 cup additional bread flour. Run the dough hook to incorporate. Cover the bowl with a tea towel and let sit for 20 to 30 minutes.

Once the dough has finished resting, begin to knead it. If using a stand mixer, add the flax seeds all at once. If kneading by hand, flour your work surface generously, then add only as much flour as necessary to keep the dough from sticking to your hands. Add the flax seeds a few tablespoons at a time while you knead. Knead the bread for about 10 minutes, until stretchy and supple.

After 10 to 12 minutes, determine whether your dough is smooth and elastic using a windowpane test. If it's not, keep kneading for 5 more minutes, or as needed.

Wash and dry your bowl. Put about 1 teaspoon olive oil in the bottom, and place the dough in. Turn to coat.

Cover the bowl with a damp tea towel and set in a relatively warm, draft-free place to rise for 1 hour 30 minutes. *See note about rising below.

Punch the dough down gently, knead it a few times, and shape it into a loaf. Preheat the oven to 325o F for a convection oven, or 350o F for a regular oven. If using a pizza stone, put the stone on a shelf in the bottom third of the oven at the same time that you turn the heat on.

This recipe works well either as a free-standing oval on a pizza stone, in a clay pot, or in a loaf pan. If using a clay pot: Fill the lower half up about 3/4-full with water, then turn the lid over and fill it with water as well. Place both the water-filled lid and base in the oven while the dough rises. Shape the dough and let it rise in a parchment-lined loaf pan approximately the same size as the clay baking pan. Once the clay pot is warm, remove it from the oven and empty it, but leave the water-filled lid in the oven while baking. Make a sling with the parchment paper to transfer the dough into the clay pot, with the parchment paper still attached. If using a conventional loaf pan: Lightly oil the pan with olive oil, gently shape the dough into an oval, and place it inside of the pan with the parchment paper. If using a pizza stone: Shape the dough into an oval on the parchment paper. Slide a baking sheet under the parchment.

Regardless of the baking method, use the sides of your hands to stretch the dough down from the top to create surface tension over the top of the loaf. Cover with a tea towel and allow the dough to rise again for 30 to 40 minutes.

Using a bread knife or bakers' lame, cut one deep, long slit lengthwise or several shallow diagonal slits across the loaf. Brush the top of the loaf generously with olive oil. This gives the bread a beautiful, fragrant crust.

Place the loaf in the oven to bake for 50 minutes, or until the bottom sounds hollow when tapped. Checking it after about 25 minutes: Convection ovens can often make the crust a bit dark, especially loaves made with milk, so if the crust is looking too brown after 25 or 30 minutes, cover it very lightly with a piece of foil.

When it's done, remove the bread from the parchment and it let cool on a rack for at least 1 hour, preferably 3 or 4 hours.

*A note about rising: Your bread dough won’t rise easily if it’s cold or subjected to drafts. My favorite place for protecting it from both is in my microwave. To create an ideal rising environment in your microwave: Put a small cup of water in your microwave, and turn it on high for 2 minutes. Remove the cup and put your covered bowl of dough in there and shut the door. This is only practical if you don’t expect there to be much activity with the microwave for the hour or so that the bread will rise. Or, you can warm up your regular oven to no more than 120o F (turning it off as soon as it is finished preheating so it doesn’t get any hotter), leave the door open just a crack for a minute or so, then pop your bread bowl in there, covered lightly with a tea towel, with the door closed.]]> No Name Ninja existence.bangofan.com://entry/26 2015-07-17T18:23:17+09:00 2015-07-17T18:23:17+09:00 reenex, including mushrooms and leeks; and stirring in a surprise ingredient: anchovies. The result was delicious, and I served it over buttery, parslied orzo and accompanied by crusty bread.

This savory, rich stew may be named after one secret ingredient, but it's because of a complex mix of components that it succeeds so well. Tomatoes and tomato paste give it a sunny sweetness, diced veggies lend texture, and red wine and vinegar brighten everything up. Anchovies, the "secret ingredient," are briny and buttery, giving the sauce a smooth, complex finish. We recommend using beef with generous marbling for the best results.

Serves 8-10

5-5.5 pounds beef stewing meat, cut into 2-3 inch pieces
salt
pepper
1/3 cup mixed olive and canola oil
2 leeks, washed well and cut thinly
1 large onion, diced
8 cloves garlic, minced
2 carrots, diced
4 celery ribs, diced
4 ounces white mushrooms, roughly chopped
1/4 cup tomato paste
2 anchovies
1/2 cup red wine vinegar
1 cup red wine
3 cups beef broth
1 cup canned whole tomatoes with juices
1 1/2 teaspoons salt
3 bay leaves
3/4 teaspoon dried thyme
1/3 cup chopped parsley

Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat reenex, adding more oil as needed. Remove to a plate.

Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.

Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.

When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving reenex.

Mix in half of the parsley and garnish with the rest.]]> No Name Ninja existence.bangofan.com://entry/25 2015-05-19T16:03:40+09:00 2015-05-19T16:03:40+09:00
I have cooked for a few drunks in my day... and this recipe right here is a great one to accompany a beer or cocktails. Traditionally in Thailand, these noodles are served to late-night patrons to help sober them up. This dish is spicy, but you can prepare it to your own liking. My favorite drunken noodles are at the the “I Like Thai” cart in Portland, OR, and are all of $5, but when I don’t want to drag my three-year-old son downtown, I make my own second place version that serves at least four noodle munchers. I have access to many Asian markets and I pick up my ingredients there, where they are usually cheaper and better quality, but most of these items can be found at your local supermarket du jour. After you have done your prep, this dish comes together quickly, so if you do your mise en place the night before, you could make this in front of your guests and even invite them to help, or just let them watch your stir-fry ninja skills! - Alexandra V. Jones

Food52 Review: WHO: Alexandra V. Jones is a self-proclaimed kitchen ninja.
WHAT: Go home noodles, you’re drunk (with our favorite Asian flavors).

HOW: Use a mixture of powerful sauces -- soy, oyster, and fish -- and fiery chili garlic oil to douse a stir-fry of shrimp, fresh vegetables, and wide rice noodles.

WHY WE LOVE IT: We will gladly drink large amounts of beer if it means we get to sober up with these noodles. They’ll be as good as the best drunken noodles you’ve had at a Thai restaurant -- and even if they only come close, at the very least you’ll feel cool that you made them yourself. - The Editors

Serves 4

2 tablespoons thick soy sauce or hoisin
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Thai chili garlic oil (if you can’t find this, use sambal oelek or Sriracha)
2 tablespoons fish sauce
3 tablespoons peanut or canola oil
3 garlic cloves, minced
1 shallot, minced
2 eggs, whisked
12 medium shrimp, shelled and deveined, tails on
1 cup chopped tofu (I used fried, but well-drained raw tofu will also work)
One 12-ounce bag rice flake noodles, soaked in lukewarm water for 10 minutes and drained
1 red bell pepper, diced
1 cup packed basil leaves

Heat a wok (or the biggest skillet you have) over medium-high heat. In a separate bowl, whisk together thick soy sauce, regular soy sauce, oyster sauce, chili oil, and fish sauce together and set aside.

Add peanut oil to wok and cook the garlic and shallot until light brown, then add eggs and scramble together. Add shrimp and tofu and cook for 2 minutes, then add the drained noodles, bell pepper, and sauce mixture. Stir-fry for 5 minutes, add basil and cook for 2 more minutes, or until some of the noodles are a bit crisp on the edges. Serve with an ice cold lager or I.P.A.]]> No Name Ninja existence.bangofan.com://entry/24 2015-02-04T11:32:34+09:00 2015-02-04T11:32:34+09:00
We are clearly in a latke frenzy this week. Now we are dreaming up all the ways we can devote a whole party to them. Imagine: a spread of assorted crispy assorted fritters with an array of sauces for dunking. What could possibly be better Dream beauty pro hard sell?

Sure, that means a bit more effort, but just imagine your guests' greedy glee when a new kind of latke hits the table. No time for multiple latke varieties? Then time to get creative with your dipping sauces. Read on to meet the power latke couples:


Greek-Herbed Spinach Latkes + Herbed Feta Dip

These spinach-packed and dill-spiced latkes are begging for a tangy feta dipping sauce.

Carrot Pancakes + Salted Yogurt

Latke meets pancake in these gluten-free carrot fritters, which are made with chickpea flour. Use good flaky salt to give the salted yogurt a tangy crunch Dream beauty pro hard sell.

Potato Parsnip Latkes + Savory Applesauce

Potatoes and parsnips are a match made in heaven, as seen by this mash and this latke recipe. Serves these fritters with an herby twist on your typical applesauce. If you can't find savory, substitute thyme, marjoram, or sage.

Our Favorite Latkes + Lox Sauce

Our Favorite Latkes are pefect in every way and crispy enough to stand up to a variety of sauces. Plus you can eat them in just a couple bites, which makes them perfect for a latke party. We couldn't decide if we wanted them dunked in sour cream or topped with salmon, so this lox sauce combines the best of both worlds Dream beauty pro hard sell.

Porcini Mushroom Latkes + Extra-Green Green Goddess Dip

We thought a creamy tarragon or parsley dip would pair well with these earthy mushroom latkes. This green goddess dressing is packed with herbs and watercress, so it's extra green and zesty.

Vegetable Latkes + Beet Yogurt with Herbs

A bit lighter than a classic latke, this veggie version is chock-full of parsnips, carrots, and leeks. We are pairing it with a cool, creamy, and vibrant beet yogurt that will surely add a pop of color to your latke spread.]]> No Name Ninja existence.bangofan.com://entry/23 2014-12-30T15:50:02+09:00 2014-12-30T15:50:02+09:00 discount wines. It’s based on a recipe using Bakers? Chocolate, a company which employed Samuel German in 1852, hence the name. The first version of German’s Chocolate Cake—of which the apostrophe is part of the original name, was created in the mid 1950’s.

This is the best version of this classic dessert by far. It’s a slight variation of the fine recipe from my pastry pal Mary Jo Thoresen, who I worked with for many years at Chez Panisse.

❤German Chocolate Cake

❤One big, tall 9-inch cake; about 16 servings

❤For the cake:

❤❤2 ounces bittersweet or semisweet chocolate chopped
❤❤2 ounces unsweetened chocolate, chopped
❤❤6 tablespoons water
❤❤8 ounces (2 sticks) unsalted butter, at room temperature
❤❤1 ? cup + ? cup sugar
❤❤4 large eggs, separated
❤❤2 cups all-purpose flour
❤❤1 teaspoon baking powder
❤❤1 teaspoon baking soda
❤❤? teaspoon salt
❤❤1 cup buttermilk, at room temperature
❤❤1 teaspoon vanilla extract

❤For the filling:
❤1 cup heavy cream
❤1 cup sugar
❤3 large egg yolks
❤3 ounces butter, cut into small pieces
❤? teaspoon salt
❤1 cup pecans, toasted and finely chopped
❤1 1/3 cups unsweetened coconut, toasted

❤For the syrup:
❤1 cup water
❤? cup sugar
❤2 tablespoons dark rum

❤For the chocolate icing:
❤8 ounces bittersweet or semisweet chocolate, chopped
❤2 tablespoons light corn syrup
❤1 ? ounces unsalted butter
❤1 cup heavy cream

❤1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

❤2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature krug champagne.

❤3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ? cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

❤4. Sift together the flour, baking powder, baking soda, and salt.

❤5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

❤6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ? cup of sugar until stiff.

❤7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

❤8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

❤Cool cake layers completely.

❤While the cakes are baking and cooling, make the filling, syrup, and icing.

❤To make the filling:

❤1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

❤2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

❤3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature Loop Hong Kong. (It will thicken.)

❤To make the syrup:

❤1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

❤To make the icing:

❤1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ? ounces of butter.

❤2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

❤To assemble the cake:

❤Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
❤Set the first cake layer on a cake plate. Brush well with syrup. Spread ? cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

❤Repeat, using the syrup to brush each cake layer, then spreading ? cup of the coconut filling over each layer, including the top.

❤Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

❤(It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)]]> No Name Ninja existence.bangofan.com://entry/22 2014-12-05T16:34:41+09:00 2014-12-05T16:34:41+09:00
The world has been witnessing a lot of geo-political turmoil over the last several years. The “Arab Spring,” the “Orange Revolution,” people taking to the streets. Curiously, the wine world has also seen its share of turmoil. We’ve heard about the “natural wine” movement, the “In Pursuit of Balance” organization, and Robert Parker stepping down as head of The Wine Advocate. There’s also been some ‘Balkanization’ of wine appellations, with splinter groups forming right and left, ostensibly to better tell their AVA’s story reenex.

But, with chaos comes opportunity. And, in the midst of all this wine upheaval, many vintners have taken the opportunity to explore other grape varieties – those either outside the norm or otherwise not getting any love from the current wine critics. In a recent diatribe, Robert Parker dismissed many of these varieties as “rarely palatable” and “godforsaken.” Paying no heed to this admonition reenex, vintners are continuing to expand their horizons by making wines from seldom seen old world varieties – varieties that do quite well in their native or even transplanted countries.

So, with a blend of acceptance and gratitude, we’ve decided to take a closer look at some wines made from seldom seen or unrecognized grapes reenex. Join us as we sit down with the bestwinesonline.com guys, Kyle Meyer and Tristen Beamon to taste and talk about some of these wines. We think you’ll find that some assumptions are best put to bed.]]> No Name Ninja existence.bangofan.com://entry/21 2014-11-07T17:20:30+09:00 2014-11-07T17:20:30+09:00  
These gooey, layered bars topped with a little bit of everything are a nostalgic favorite for me. I’m sure we’ve all baked or at least eaten a version of these at some time. The traditional version goes by many names – Magic Bars, Hello Dollys, Double Delicious Cookie Bars. 7-Layer Bars.

I like the name Build-a-Bars because that’s exactly what you do. You build these bars from a variety of ingredients. The premise is simple. There’s a cookie crust, a whole slew of toppings, and usually a filling that consists solely of condensed milk. I’ve made many, many versions of those. They’re a wonderful go-to recipe when you need a quick dessert.

This version is a bit different, in that it foregoes the condensed milk for a cream-cheese based filling. And, we all know how I love cream cheese. This filling is decidedly less sweet than the condensed milk route. At Quinn’s urging, I decided to add a bit of peanut butter to the filling for a little extra flavor. That is completely optional, but I really liked that added hint of peanut butter.

I fished around in my baking pantry for a winning combination of ingredients for the filling. I used chocolate chips, peanuts, pretzels Cloud Hosting, Rice Krispies, and peanut butter chips. I also raided our Halloween candy stash and added some M&Ms. After all, October is the one month I feel totally justified in baking with candy.

While these bars are similar to the traditional version, the difference in the filling really comes through. It’s less sweet and a little tart. With so much going on in the filling and that topping, these little bars are very gooey and messy. And completely delicious.

The original recipe for these comes from The King Arthur Flour Cookie Companion. I’ve had it bookmarked for ages, and I’m so glad that I finally got around to making them. That cookbook is one of my favorites, and it’s this month’s featured cookbook for the Baker’s Bookshelf Giveaway Payroll Outsourcing Services!

Scroll past the recipe for details on how to enter for a chance to win a copy of The King Arthur Flour Cookie Companion.]]> No Name Ninja existence.bangofan.com://entry/20 2014-10-27T12:38:48+09:00 2014-10-27T12:38:48+09:00
As the days stretch and warm up, the sunny, enchanting outdoors just scream at you to get out n have some fun. This weather calls for, entertaining and having parties in your backyard or poolside, by the beach or carry a picnic basket to the park. Cool crunchy salads are especially inviting at such time. These two salads are just perfect for any such occasion. Pretty leafy salads, delicate summer berries and chocolates are all essentials, as are fresh and healthy ingredients. Quick to prepare and easy to eat, looks impressive too mathconcept.

Prawn Salad with Quail Eggs

Serves 6

18 quail eggs
1 tsp Dijon mustard
1 tbsp roughly chopped tarragon
2 tbsp white wine vinegar
9 tbsp extra virgin olive oil
salt and freshly ground black pepper
30 raw tiger prawns, peeled
Juice of 1 lemon
1 bunch spring onions, trimmed and finely sliced
bag of mixed baby lettuce

Place the eggs in a small saucepan. Cover with cold water, add a pinch of salt and bring to the boil. Cook for 2 mins then remove and cool under cold running water before peeling. In a small bowl whisk together the, mustard, tarragon, vinegar and 6 tbsps of olive oil. Season to taste and set aside. Clean the prawns – remove the heads and peel off the shells leaving the tail on. Run your knife down the length of the back and pull away the digestive thread. Rinse under cold water and pat dry with kitchen towel Handmade accessories. Now set a frying pan over a high heat and add the remaining 2 tbsps of olive oil. Season the prawns and briskly fry them in 2 batches, turning regularly, for about 3 mins or until pink and cooked through. Remove and dress with the lemon juice. Now in a large mixing bowl, put the slices spring onions, mixed lettuce, halved eggs and dress with the vinaigrette. Gently toss the salad together, mixing them evenly. Serve in individual plates, getting equal amounts of prawns and eggs in all of them.

Chamomile Berry Salad with Chocolate Almond drops

Serves 6

200 gms white chocolate
100 almonds or walnuts
1 unwaxed lemon
200 ml water
3 organic camomile infusion tea bags
50 gms caster sugar
500 gms cherries and blueberries
800 gms strawberries hulled and sliced

Begin with making the chocolate almond drops. Lay some baking paper on a baking sheet. Break up the chocolate and place in a bowl and microwave for a minute, stopping in between to stir, as white chocolate burns easily. Mix in the nuts and using a teaspoon, drop 18 or more blobs of chocolate nuts onto the baking tray. Chill until set. Now finely pare the lemon zest with a potato peeler and place in a saucepan with 200 ml water. Bring to boil and cook briskly for 3 minutes, then remove from heat and add camomile tea bags Next Generation Firewall. Leave to infuse for 5 mins, strain into another bowl and infuse the sugar. Once dissolved and cooled and 2 tbsp lemon juice. Stone the cherries and mix together all the berries. Add the camomile syrup and serve with the chocolate drops.]]> No Name Ninja existence.bangofan.com://entry/19 2014-09-29T00:47:43+09:00 2014-09-29T00:47:43+09:00
We're off to a five-day family reunion later this month. I'm thinking of it as a sunny Thanksgiving, with all the fun and chaos that entails, and some beach thrown in elyze.

Luckily my sister-in-law is a planner extraordinaire, and she crafts activity schedules, meal rotas, and more with seeming ease. However, each subfamily will be assigned a night to cook, and since we don't know what type of kitchen we'll have, it may be a challenge.

The house we'll be staying in is just a couple of blocks from a quiet beach, and I'm wondering how practical it would be to host a picnic/bonfire hybrid for our dinner night elyze.

I've been gleaning ideas from Rick Rodgers' How to Host a Family Reunion, and he has great tips for planning meals to please everyone, from little kids right up to great-grandma (set up a reunion Recipe Box on Epicurious to share suggestions, for example).

He also offers ideas for nametags, games and activities, and music.

But while he talks about communal cooking and potlucks, he's suspiciously quiet on the picnic/bonfire option. Any of you tried that on the beach? Success, or alarming conflagration? All family reunion tips welcome elyze.]]> No Name Ninja