Ad states: We invite you to join Friends of Krispy Kreme today and receive a coupon good for One FREE Original Glazed® doughnut (valid at participating stores only).As a Friend of Krispy Kreme, you’ll regularly receive information about exciting new products, special offers, and local events. Join today and enjoy an Original Glazed® doughnut on us!Think about it. Think Krispy Kreme. CLICK HE
2 (16-ounce) bags of frozen baby carrots
3 cups apple cider
2 Tablespoons butter
1-1/2 teaspoons dried thyme
4 teaspoons sugar
1 teaspoon salt
In a large skillet with a lid combine all ingredients and heat over medium-high heat.
Bring to a simmer.
Cover the pan and reduce heat to maintain a simmer.
Cook for 10 minutes.
Uncover the pan and increase the heat to [...]
I do still cook Mexican, it might not seem like it with what I have been blogging about lately, but we have really been enjoying some of our favorite "oldies but goodies". With all the squash around though, I am really enjoying playing with ideas for how to "Mexicanify" winter squash. Surprisingly, it isn't as hard as one might think. What I love is that most of the Mexican meals I have made with
This savory herb filling will surely enhance your turkey for thanksgiving table. In its part sweet apple glaze is snap to cook and has a really delicious and original taste.
1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground [...]
First off - Happy Halloween!As I mentioned in a previous post, a co-worker and friend of mine, Kathy, is having a baby really soon, and we had a baby shower for her at work this week. For a gift, I got her a locally made "baby sling" to carry her "little Hulk" around town in. The "baby slings" are really neat - we've seen women around town with them and their babies are never crying. When Brett an
Ingredients:1 large butternut squash, halved lengthwise and seeds removed1/2 teaspoon smoked paprika2 tablespoons melted butter2 tablespoons apple cidersaltblack pepperolive oilDirections:Preheat the oven to 400 degrees. Line a baking sheet with parchm...
1 stick butter (real butter, not margarine)1 teaspoon cinnamon½ teaspoon vanilla1 cup brown sugar1 pound pecan halvesStove directions: Melt butter in heavy, deep frying pan (cast iron is best). Add brown sugar and cinnamon. Mix well and cook to bubbly for five minutes. Add pecans and vanilla, mix well andcook 8 minutes. Cool on a wax paper lined cookie sheet and store in an air tight container.Mi
"winter duskthe rhythm of her knifechopping fruit and nuts" Elizabeth St. Jacques I had a bag of prunes looking at me for ages. Sometime last week, when the weather began to change, getting cooler by the day, I was in a mood for experimenting on the baking front. Surfing the net gobbled up hours as usual, but gave me a match for a prune cake. I liked this recipe on Recipezaar & the reviews too
I got the inspiration for a chile glazed sweet potato dish from a Rick Bayless recipe that can be found here. I didn't have any ancho chiles, and I thought it would be fun to go a completely different way with these. They were really good, simple and fairly quick to make, and spicy, just the way I like things. They were almost a little too spicy for Brett, so keep that in mind if you decide to mak
"I always fear that creation will expire before tea time." Sydney SmithA sweet beginning for October. A new month, a fresh bunch of challenges, a load of activity across blogs...& food, glorious food! Winter is creeping into the Northern hemisphere, while Spring is springing into the Southern. What better time to enjoy some warm scones for tea but now?My first exposure to authentic scones was
I like quickbreads, as you can probably tell, and that probably means that I'm lazy. In my defense, I usually make stuff depending on what I'm trying to use up in my fridge or pantry. This time, I wanted to use up milk and oranges. Oh, and then I only had a teeny bit of almond extract left so that's what I put in. The result is a wonderful breakfast bread, light and perfect with coffee.Glazed Popp
I have a love/hate relationship with salmon. There’s something about the oily fish and distinct flavor that can sometimes put a frown on my face. I can count on one hand the number of times I’ve eaten salmon and thought,…
Each week, InterWined.com pairs one great wine with one great meal and publishes the results along with the recipe in a little feature it likes to call ‘Blow the Bank’.
This week, 'Blow the Bank' brings you the cure for the summertime blues with Pork Burgers with Summer Salad and Honey-Glazed Parsnip Chips.
Each summer, people throughout the UK bet on how much or how little sun they’ll
Being practical in our world today is a practice that you should learn right today, simply by it you would absolutely save a lot of money you can use on other things; they could also be savings that you would pull out once you need them in a jiffy.
What’s in today in every homes that [...]
Crisp, Sweet and Juicy best describe the taste of plums or pluots. Grilling caramalizes the natural sugars of fruits making it taste sweeter and more delicious. Topping the grilled fruit with something frozen gives a refreshing finish to this delectable dessert.Ingredients needed2 plums or California pluots halved and pitted 2 tablespoons honey Ice cream or frozen yogurtTo make the Honey Glazed Pl
As you all know aaron won The Next Food Network Star. Below is his winning recipe which I am definatly going to make in the vwery near future.
Recipe courtesy Aaron McCargo, Jr.
See this recipe on...
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Pretty young faces drenched in man sauce! One load
of boy batter just isn't enough!
Pretty and sweet...these girls want a
treat...multiple loads...from jizz pumping meat!
Elegant Angel brings you another dvd full of
suckers, by that we mean girls who just love to
suck a hard cock!
6 pounds pork spareribs cut into 2-rib portions 4 cloves garlic, crushed1 cup Water1 (12-ounce jar) Smucker’s Apricot Preserves1/4 cup chopped onion1/4 cup ketchup2 tablespoons firmly packed brown sugar1 tablespoon Olive Oil1 teaspoon soy sauce1 teaspoon ginger1/2 teaspoon saltIn very large saucepan or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boili
phyllo sheets70 g pistachios*150 g almonds1/2 tsp cinnamon1/2 tsp fresh ginger, grated100 g dark chocolate150 g apricots2 Tbsp brown sugar2 Tbsp rum150 g butter150 g honeyChop almonds, pistachios and apricots. Grate chocolate. In a bowl mix almonds, cinnamon, chocolate, sugar, rum, ginger and pistachios (minus 2 tsp you'll use later for garnish).Melt butter. Take one phyllo sheet and cut it like o
Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It's just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the coo
June already? Well this is a recipe I've made since I was first married and there are three things I love about it: first, it's so easy that it goes together in about ten minutes, second it smells wonderful cooking and third, everyone likes it so that I never have to worry about grumpy complaints.Lately I've gotten extremely tough against that kind of attitude--one complaint about what's for dinn
Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It's just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs;
These tasty shrimp and pineapple kabobs are great served over a tossed salad!
1 1/2 lb Shrimp, mixed species, raw, large, peeled and deveined
2 cup fresh diced pineapple
1/3 cup Jam, apricot, light, sugar free
1 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tsp minced garlic (bottled or fresh)
1 tsp sesame oil (dark)
Directions
Using 8 twelve-inch metal skewers, [...]
I think that by now, everyone knows how much I love mangoes.When I read the ingredients for this month's Royal Foodie Joust, put on by the Leftover Queen, I about squealed with delight. They were right up my alley: mangoes, cardamom, and brown sugar! With spring coming on, and our days getting warmer by the minute, I couldn't resist grilling up some mango with my room mate's new grill. :)I love the way this recipe turned out. It's quick, easy, and incredibly tasty. SO happy I thought to grill them! The slightly-burned sugar gives the mango a really nice caramelized flavour, which compliments the cardamom beautifully. Enjoy!Cardamom-Glazed Grilled Mango2 ripe mangoes, skin on, cubed4 Tb. brown sugar3 green cardamom pods, shelled and ground2 Tb. dessicated coconut1/4 tsp. cinnamonabout 6 ske
I think that by now, everyone knows how much I love mangoes.When I read the ingredients for this month's Royal Foodie Joust, put on by the Leftover Queen, I about squealed with delight. They were right up my alley: mangoes, cardamom, and brown sugar! With spring coming on, and our days getting warmer by the minute, I couldn't resist grilling up some mango with my room mate's new grill. :)I love th
Lately, we’ve been making a lot of southern European dishes and we felt we needed a break, but we were also looking for a dish that wouldn’t take all night to make and require us to buy a load of ingredients we’d use for one dish and then sit and rot in our refrigerator. So, [...]
Note: French version is on La cuisine de BabethCharity: don't forget to check: Help beat sarcomaNot so long ago in my cooking world maple syrup was only used at breakfast on pancakes. I know it's nor particularly healthy but I love to sponge maple syrup with my pancakes. After few trips to Quebec with Mathieu I discover a lot more in the maple syrup department. Maple syrup can be used on smoked ham, on roasted meat or fish and even to sweetened yogurts. I'm even thinking to use it to replace sugar in muffins.Micheline, Mathieu's mother-in-law, in a way my second mother-in-law, sent me by emails few typical Quebec recipes. Here, I'm presenting you the first one I tried at home: 2 gingers maple-glazed salmon, it's a keeper!Ingredients:-2 skinless salmon steaks-1/4 cup of maple syrup-3 tbs of
Serves 4
Ingredients
1 small packet sage and onion stuffing
juice of 1/2 lemon
2×225g ( 8 oz ) lean gammon steaks with all visible fat removed
16 very small onions
1 tablespoon polyunsturated margarine
1 tablespoon sugar
Pre-heat the oven to 200 C ( 400 F/gas mark 6 ) .
Make up the stuffing according to the instruction on the packet, adding the [...]
You will be the talk of the party with this hot Glazed Alligator Travel Bag. It comes in 2 colors: Lagoon Green & Amazon Blue. It won’t bite unless you forget to feed it at least 5 times a day. I love that you can use the tail as a back scratcher after those stressful days at work. Nice!
Glazed Alligator Travel Bag: $2M [...]
Glazed was design by Free WordPress Themes and you can download it there. This theme using 2 or 3 widgets. You can edit it manually as well as your style. This theme not use many color like another theme, just using red color.
"When life hands you a lemon, say, "Oh yeah, I like lemons. What else ya got?"Henry Rollins GLAZED LEMON BUTTERMILK POUND CAKEThis cake is SO good & is one of our favourites. It's a simple, no fail cake, with a light & delicate crumb. It brings back memories of old-fashioned tea cakes, home-made just like we loved them, & with the fresh tangy taste of lime! Both my SIL, & another close friend, swear that this is the perfect tea cake. I had misplaced this recipe a while ago, & my friend from Kiev has been kind enough to send it back...as she said "Your recipe back to you"!The lemony flavours are enhanced further when you drizzle the hot cake with a lime/lemon sugar glaze icing...PERFECTO!! It's delicious on its own, & also makes for a pretty dessert with whipped cre
Arts and craft class is almost a right of passage in our society, a grueling test of the human spirit in which young initiates strive to force rubber cement, pipe cleaners, modeling clay, and papier-mache to bend to their will. And few of us can claim to have managed to avoid the experience of creating an object--be it ceramic mask, napkin holder, or the obligatory ashtray--only to be confronted b
Mtn Mama Colorado Potter posted a photo:
Mtn stone clay with rolling green and a purple glaze. I got it to run without going over the edge...whew ! The KILN shelves are mighty GLAD!
2 cup water
1 Tbsp balsamic vinegar
1/4 tsp salt
1 cup long-grain rice
1 Tbsp olive oil
1 1/2 lb sea scallops
1/4 cup balsamic vinegar
1 Tbsp honey
1 tsp dried marjoram
chives with blossoms, optional
Combine first 3 ingredients in a medium saucepan; bring to a boil. Add rice;
cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid
is [...]
These baked chicken drumettes are very tasty.My boys like the sweetness from the honey.And I like that it dresses up drab old chicken legs. You can certainly use chicken thighs,breasts,tenderloins or pork chops.The sauce will go great with any of the above. I served this with steamed broccoli and wild rice. If you are using ground ginger instead of fresh,use 2 teaspoons ground ginger . SESAME GINGER GLAZED CHICKEN LEGS1/2 cup soy sauce1/2 cup honey1 tablespoon roasted sesame seeds3 teaspoons fresh ginger, minced 2 lbs chicken legs (I use skin on)Blend the soy sauce, honey, sesame seeds, and ginger well.Place the legs in a glass baking dish and baste with the sauceBake in a 400 degree oven for 50-55 minutes,or until the chicken is done,basting every 15 minutes or so with the sauce.
A Thanksgiving tradition in my family’s house has always been Brussels sprouts as the vegetable side dish. This year I am going to break tradition. I think it needs to be done once in a while to introduce new food and traditions to the dinner table. While searching for recipes, I came across this recipe [...]
I just love donuts especially Krespy Kreme. When I was pregnant with our little boy, I love eating Krespy Kreme. I used to eat 3 donuts a day! Then, the doctor told me to...
There are some great benefits when you instal double glazing glass on your windows or even doors. Some people are not aware that double glazing reduces heat loss and that means saving on fuel bills...
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A man walked into a greasy spoon and ordered a hamburger.He watched as the slovenly, shirtless cook grabbed a fistful of raw meat, crammed it under his arm and began flapping his arm until it took the shape of a patty."Ooooo! That's gross!" shouted the customer."Hah! You think that's bad?" the cook retorted, "You ought to see how I make glazed doughnuts!"
The recipe for the quickest, easiest and simplest lemon cookies is up at the Housewife Barbie site!
Get it while it's hot... I made chocolate cookies tonight so I'll be posting a photo and recipe tomorrow if time allows.
I made this tonight for the first time and I was surprised.I didn't think that I would like it because of the sweetness (which makes no since because I love pork with orange and cranberry sauces).This was so good.The tenderloin melted in your mouth and the sauce was very good.I used balsamic vinegar in place of the red wine vinegar .I scooped extra sauce on the medallions when I plated them and everyone gobbled it up.I served wild rice and green beans.Another winner.Blackberry-Glazed Pork Medallionsby the Editors of Easy Home Cooking MagazineBlackberry-Glazed Pork MedallionsIngredients:1/3cup no-sugar-added seedless blackberry spread1-1/2 tablespoons red wine vinegar (I used balsamic vinegar)1 tablespoon sugar1/4teaspoon red pepper flakes1-1/2 teaspoons vegetable oil1 pound pork tenderloin, cut into 1/4-inch-thick slices1/4 teaspoon salt, divided1/4 teaspoon dried thyme leaves, dividedPreparation: 1.Whisk blackberry spread, vinegar, sugar and red pepper flakes in small bowl until ble
Serving Size: 4Ingredients:4 salmon fillets - (6 to 8 oz ea)=== HICKORY GLAZE ===1 cup shallots in 1/8" dice1 tablespoon vegetable oil1 cup apple juice concentrate -- (canned)2 tablespoons balsamic vinegar5 teaspoons liquid smoke flavoring2 teaspoons onion powder2 tablespoons cornstarch3/4 cup waterCooking Directions:Saute shallots in vegetable oil until medium brown.Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder.Stir to combine ingredients.Simmer 7 minutes.Combine water and cornstarch, mix well and whisk into simmering liquid.Simmer 5 more minutes, stirring occasionally.Place in appropriate container and allow to cool.Preheat oven to 450 degrees.Oil bottom of roasting pan.Place salmon fillets on pan.Liberally brush each piece of salmon with the Hickory Glaze.Roast salmon for 15 to 20 minutes, depending upon thickness (approximately10 minutes per inch of thickness).This recipe yields 4 servings.
Apples are abundant and at their peak right now. Many varieties are still on the trees. Autumn is a time I cook with apples. Baking with apples is even better. I can’t recall the origin of this recipe. I know that I have had it for 6-7 years. It is a nice party or potluck [...]
This is my neighbour Larry's favourite pound cake which he asked me to make on the weekend.It's very moist and rich with a nice citrusy glaze. I especially like it because I'm partial to almond paste. Looks much nicer when you bake it in a decorative pan, as above.Lemon Glazed Almond Pound Cake3/4 cup sifted cake flour1/2 tsp baking powder1/8 tsp salt1 tsp lemon zest5 large eggs, at room temperature1 cup granulated sugar8 ounces (2 sticks) unsalted butter, at room temperatureCitrus Glaze3 tbsp lemon juice3 tbsp orange juice3/4 cup granulated sugarPosition rack in lower 1/3 of oven. Preheat to 350 degrees F. Generously grease the bottom and sides of a 8 1/2 inch tube pan or a 7 to 8 cup decorative baking pan. Dust wiyj flour, tilt to evenly coat and tap off the excess.Pour the flour, baking powder and salt in that order into a triple sifter. Sift onto a sheet of waxed paper to distribute the ingredients evenly and set aside.Grate the lemon and orange rinds for zest (no pith)and set
That day I was on the bus and gazing at the double glazed window. It's quite easy to spot it cos it's generally quite thick compared to normal windows. (i didn't test it out with the red emergency hammer though)
If we use the Fourier Law of Conduction (Qx = -kA dT/dx) and Newton's Law of Cooling (Qc = hc A dT), assuming the glass is 4mm thick, the air gap is 5mm thick, outside temperature is 32
The recipe today comes from one of my favorite Recipe books, “Weight Watchers 5 Ingredient, Fifteen Minutes”. They have several books of this title, and each one I have always has excellent, and easy recipes. Even if you do not “do” Weight Watchers these recipes are healthy, delicious, and fast. (All of which are so important) So if you are looking for some new recipe ideas, you can pick up one of their magazines/ books, and you will not be disappointed. They even include Nutritional Info. for each Recipe, which I will include with this one as an example.
This particular recipe, Glazed Salmon, is one my girls love. As a toddler, Anna does not always like to eat meat as it is too hard to chew. But fish is easy, and the Glaze is sweet, so she loves it!
Ingredients:
2 -1/2 Tbs. Brown Sugar
3-1/2Tbs. low sodium Soy Sauce
1-1/2 Tbs. Honey
1-1/2 Tsp. Minced Garlic
4 (6 oz) skinless Salmon Fillets
Cooking Spray
Directions:
1. Preheat Broiler
2. Combine first 4 ingr
Ingredients48 4-ounce boneless pork center-cut chops3 cups ketchup1/2 cup brown sugar1/4 cup lemon juice1 tablespoon lemon rind1 cup diced green pepper1 cup diced onion
ProcedureGrill chops on hot griddle until brown, approximately 2 minutes
per side. Place on pans in single layer. Combine ketchup, brown
sugar, lemon juice and rind. Stir in vegetables; pour over
chops, spreading evenly. Bake in
Infused with flavor, Chef Alex’s Maple Glazed Duck Tartlet appetizer has the food critics talking. A delicate and unique blend of sweet and salty, this NEW open style hors d’ oeuvre is making the rounds at the high society events. Made with duck, sweet potato, maple syrup, soy sauce and other spices, this divine apetizer heats up in minutes. Perfect for intimate weddings, bridal showers, baby showers or any formal affair.
Buy from AppetizersToGo.com
Glazed Turtle Whistle in Chinese Blue GreenBefore leaving for our camping trip, my daughter's and my clay whistle survived the kiln firing. It whistles even better now that it's been glazed. This project showed me how far the reach of the internet is after a gentleman from Thailand emailed me wondering how he and his son could make a whistle of their own. He relayed that his son was autistic and loved using clay to make animals and such. I think they were going to try to make a dinosaur whistle. I asked him to email a photograph of their finished piece so that I can share their masterpiece on my blog. Cross section of bisqued bowlIn another fortunate turn of events, I snapped this bowl in half while dipping the bisqued piece in glaze. There's a delicate balance between holding the piece to be glazed firmly with the dipping tongs, yet not with such an iron grip that damage is done to the bisque ware. Being the amazon that I am, I used my brute strength to break this bowl. Wh
Glazed Turtle Whistle in Chinese Blue GreenBefore leaving for our camping trip, my daughter's and my clay whistle survived the kiln firing. It whistles even better now that it's been glazed. This project showed me how far the reach of the internet is after a gentleman from Thailand emailed me wondering how he and his son could make a whistle of their own. He relayed that his son was autistic and loved using clay to make animals and such. I think they were going to try to make a dinosaur whistle. I asked him to email a photograph of their finished piece so that I can share their masterpiece on my blog. Cross section of bisqued bowlIn another fortunate turn of events, I snapped this bowl in half while dipping the bisqued piece in glaze. There's a delicate balance between holding the piece to be glazed firmly with the dipping tongs, yet not with such an iron grip that damage is done to the bisque ware. Being the amazon that I am, I used my brute strength to break this bowl. Wh
2 tablespoons Tamarind paste
2 tablespoons Hot water
1/4 cup Rice wine
1/4 cup Warm honey
2 tablespoons Thai fish sauce
1/2 pound Seedless cucumber
1 pint Cherry tomatoes
1 cup Mung bean sprouts
2 tablespoons Peanut oil
3 whole Thai chili peppers
2 tablespoons Freshly-grated ginger
1 pound Jumbo shrimp, shelled
1/4 cup Shelled, unsalted peanuts
Dissolve the tamarind in the hot water in a small bowl. Add the rice wine,
honey and fish sauce to the tamarind and stir well to combine. Set aside.
Wash the cucumber and cherry tomatoes. Score the cucumber with a
channeling knife or a fork and slice into paper thin slices using a
vegetable slicer. Arrange the cucumber around the perimeter of a serving
platter, overlapping decoratively as you go. Cut the tomatoes in quarters
and similarly place around the platter overlapping the cucumbers where
necessary. Place the mung bean sprouts, upon which the cooked shrimp will
sit, in a heap in the center of the platter. Heat the peanut oil in a
large sa
RECIPE INGREDIENTS1 ready to cook duckling1/2 recipe bread stuffing1/2 c. sugarFew grains salt1 tsp. cornstarch1(6 oz.) can frozen orange juice concentrate, thawedRECIPE METHOD Set oven for slow 325 degrees. Stuff duckling. Place breast side up on rack in shallow open pan. Roast. Meanwhile, combine sugar, salt and cornstarch. Add thawed orange juice concentrate (do not dilute). Stir over moderate heat until slightly thickened. An hour before the duckling is done, brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.
Finished test pieces using Lazertran inkjet waterslide decal paperYesterday, I was playing around with some Lazertran paper that I purchased at my local art supply store and I'm quite pleased with the results. I first saw some finished projects in Paul Wandless' book Image Transfer on Clay a few weeks ago and decided to give it a go. Lazertran can, however, be used on any number of surfaces besides clay - check out the Lazertran Gallery for specific examples. Pretty exciting!Using Paul's book and the instructions on the Lazertran package, I achieved great results: To keep it simple, I used clip art to start along, with some glazed ceramic canvases that I had already prepared. This is a cold surface technique, meaning that the decal is not fired onto the finished piece. But, since these are meant for the wall and are functional - that is just fine.After cutting out the images, I soaked the decals in water until they began to slide off the backing papersWhile the decals were sti
Finished test pieces using Lazertran inkjet waterslide decal paperYesterday, I was playing around with some Lazertran paper that I purchased at my local art supply store and I'm quite pleased with the results. I first saw some finished projects in Paul Wandless' book Image Transfer on Clay a few weeks ago and decided to give it a go. Lazertran can, however, be used on any number of surfaces besides clay - check out the Lazertran Gallery for specific examples. Pretty exciting!Using Paul's book and the instructions on the Lazertran package, I achieved great results: To keep it simple, I used clip art to start along, with some glazed ceramic canvases that I had already prepared. This is a cold surface technique, meaning that the decal is not fired onto the finished piece. But, since these are meant for the wall and are functional - that is just fine.After cutting out the images, I soaked the decals in water until they began to slide off the backing papersWhile the decals were sti
Roasted asparagus might be one of my new favorite foods. If you knew me as a child, this would seem extra preposterous. Asparagus and I just didn't get along. To my defense, I don't know anyone that actually LIKED asparagus as a child... so... at least I came around. It took me even longer to get the preparation correct. I'd always have to get double the amount I needed, so that when I messed it
These carrots make a sweet side dish, great for holidays and Sunday pot roasts. I have substituted different juices for orange juice before and had good results--most often using passion-orange-guava juice which gave it a wonderful, light tropical flavor.Not a bad way to eat your veggies.1 pound carrots, sliced on the bias¼ cup orange juice3 tablespoons honey3 tablespoons butter, melted½ teaspoon lemon zest¼ teaspoon saltdash nutmeg2 teaspoons cornstarchCombine the orange juice through the nutmeg, stirring well to combine. Add the cornstarch, stirring to dissolve any lumps and mixing well. Stir in the carrots, coating with the orange juice mix thoroughly and cook in the microwave for 9-12 minutes on high, stirring once or twice, depending on the strength of your microwave.Technorati tags: carrots, orange juice, recipes, vegetables
Ceramic Tray, 11" x 9" x 1", Stoneware, colored slips and clear glazeSame tray before bisque firingI've spent way more time today online that I should allow myself to an any given day. It's Tuesday morning, my daughter is home sick and it's rainy gray outside. I'm trying to psyche myself up to go out into the garage and get some work done. However, I thought I'd add a post today because I won't get around to it tomorrow since I'll be at the League all day (providing daughter is well enough to attend school). I wasn't super happy with the final results of my slab built tray above, but I learned something. I need to work on the brown slip recipe. Funny thing is artists are often times their own worst critics. A fellow ceramic artist at the league told me how much she liked my tray. I was admiring hers about which she was blasé and she mentioned a trade. Done and done.I'm reading through a text by ceramic artist, Lana Wilson and came upon a bit of inspiration and self cri
In this painting I tried a little different technique. Many of you are probably familiar with the old masters approach to painting. I painted the panel with several monochrome underpaintings and then after it has completely tried I glazed it with a local color. This approach requires patience, which I have little of, and extreme deligence. I must admit, this approcah is time consuming but the results are stunning. The transparent glaze allows for light to travel through layers of transparent colors and the impasto surface becomes more dynamic.Click here to Bid
