tag:blogger.com,1999:blog-44345892364938273052024-03-19T02:40:05.467-04:00Rebecca Lang CooksRebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-4434589236493827305.post-79059666624773003562019-09-30T13:16:00.000-04:002019-09-30T13:16:45.981-04:00It's Scuppernong Season<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKcmpPWeln9uLRPzPvSWNQlwtyFMI1xDVOAEixyEl5jui1OLsdmcnttKaUUFDkYKIqgAnQ4J3QIHpmxc-kOO2SDpemKi5NwVi2r_jKV-yn72s-PW3OYlxRntegbr5ehacN37FuthmjwZ8/s1600/Scuppernong+Jelly.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1580" data-original-width="1276" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKcmpPWeln9uLRPzPvSWNQlwtyFMI1xDVOAEixyEl5jui1OLsdmcnttKaUUFDkYKIqgAnQ4J3QIHpmxc-kOO2SDpemKi5NwVi2r_jKV-yn72s-PW3OYlxRntegbr5ehacN37FuthmjwZ8/s400/Scuppernong+Jelly.png" width="323" /></a></div>
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<span style="-webkit-text-stroke-width: initial;">Scuppernongs are a green-gold variety of the sweet and fragrant muscadine grapes</span></div>
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<span style="-webkit-text-stroke-width: initial;">that grow in parts of the South. The house I called home until I was an adult had a</span><span style="font-kerning: none;"></span></div>
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<span style="font-kerning: none;">glorious Scuppernong arbor in the backyard. Picking the thick-skinned, seed-laced</span></div>
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<span style="font-kerning: none;">grapes became a family affair each September. With a bowl in hand and my feet</span></div>
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<span style="font-kerning: none;">on a stool, even as a child, I treasured those grapes as much as gold. The sweet but</span></div>
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<span style="font-kerning: none;">slightly sour aroma that marked the beginning of fall will forever be in my memory.</span></div>
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<b>Scuppernong Jelly </b></div>
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<span style="font-kerning: none;">3 qt. ripe Scuppernong grapes (about 5 lb.)</span></div>
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<span style="font-kerning: none;">3 cheesecloth sheets</span></div>
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<span style="font-kerning: none;">4 to 6 (8-oz.) canning jars with two-piece lids</span></div>
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<span style="font-kerning: none;">2 1⁄2 to 3 1⁄4 cups sugar</span></div>
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<span style="font-kerning: none;">2 Tbsp. fresh lemon juice (about 1 lemon)</span></div>
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<span style="font-kerning: none;">1 (1 3⁄4-oz.) package powdered pectin</span></div>
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<span style="font-kerning: none;">1. Wash Scuppernongs; place in a 6-qt. stainless-steel or enameled Dutch oven,</span></div>
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<span style="font-kerning: none;">or other large, heavy, nonreactive saucepan. Add 1 cup water, and bring to</span></div>
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<span style="font-kerning: none;">a boil. Boil, stirring frequently, 20 minutes or until most of seeds have been</span></div>
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<span style="font-kerning: none;">released from pulp, crushing Scuppernongs with a potato masher to slip skins</span></div>
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<span style="font-kerning: none;">from pulp.</span></div>
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<span style="font-kerning: none;">2. Rinse cheesecloth, and wring out excess water. Line a large colander with</span></div>
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<span style="font-kerning: none;">cheesecloth. Set colander over a large bowl or pot. Pour Scuppernong mixture</span></div>
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<span style="font-kerning: none;">into cheesecloth, and let stand at least 1 hour. Measure liquid (you should have</span></div>
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<span style="font-kerning: none;">about 41⁄2 cups), and return to Dutch oven, discarding solids.</span></div>
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<span style="font-kerning: none;">3. Sterilize jars, and prepare lids as described below. </span></div>
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<span style="font-kerning: none;">4. While jars are boiling, add 3⁄4 cup sugar for each 1 cup juice to Scuppernong</span></div>
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<span style="font-kerning: none;">juice in Dutch oven. Add lemon juice. Bring to a rolling boil. Boil 5 minutes,</span></div>
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<span style="font-kerning: none;">stirring frequently.</span></div>
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<span style="font-kerning: none;">5. Sprinkle in pectin, stir well, and return to a rolling boil. Boil 1 minute. Remove</span></div>
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<span style="font-kerning: none;">from heat, and let stand until boiling subsides. Skim foam from surface with a</span></div>
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<span style="font-kerning: none;">metal spoon, and discard.</span></div>
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<span style="font-kerning: none;">6. Fill and process jars as described below. Store properly sealed jars in a</span></div>
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<span style="font-kerning: none;">cool, dark place. Let stand at least 1 week before serving to allow jelly to fully</span></div>
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<span style="font-kerning: none;">set. Serve on biscuits or with Brie and crackers, if desired.</span></div>
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<span style="font-kerning: none;">Makes: 4 to 6 (8-oz.) jars </span></div>
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<span style="font-kerning: none;">Hands-on Time: 45 min. Total Time: 1 hr., 41 min., plus 1 week standing time</span></div>
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<span style="font-kerning: none;"><b>General Canning Instructions:</b></span></div>
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<span style="font-kerning: none;">To prepare for canning: Use only glass jars specifically designed for home canning, and two-piece lids. Jars and lid rings can be reused, but you must use new flat lids, which can be purchased separately. Be sure that jars, rings, and lids are clean, and that the jars are undamaged, the rims free of chips.</span></div>
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<span style="font-kerning: none;">To sterilize jars and prepare lids: Put the jars on a rack in the bottom of a large pot and cover with water. (You can use a specially designed canning pot or any large stock pot as long as it has a rack to hold the jars off the bottom and is deep enough that they can be covered with water and not overflow when the water boils.) Cover the pot and bring to a full boil. Boil for at least 10 minutes to sterilize the jars, then lower the heat and keep at a brisk simmer until the preserve or jam is ready.</span></div>
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<span style="font-kerning: none;">Put the flat lids in a heatproof bowl; make sure they are not stacked tightly together. Just before filling the jars, ladle simmering water from the canning pot into the bowl to cover the lids. </span></div>
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<span style="font-kerning: none;">Keep the rings handy, along with a wide-mouth funnel, the ladle for filling the jars, a thin plastic utensil for removing air bubbles, a jar lifter, and a clean paper towel. Put a clean folded towel on the counter near the canning pot, and a second folded towel on the counter in a nearby spot where the processed jars can be set to cool undisturbed.</span></div>
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<span style="font-kerning: none;">To fill and process jars of fruit preserves, jams, and jellies: Using a jar lifter, remove the jars from the simmering water, carefully pouring the water inside them back into the canning pot, and place the jars upright on the first towel. Put the funnel in a jar and ladle in the preserve, jam, or jelly, keeping the ladle low and close to the opening of the funnel to prevent excess bubbles from forming in the jars. Repeat to fill the remaining jars. </span></div>
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<span style="font-kerning: none;">If necessary, use a thin plastic utensil to remove air bubbles around the outside of the jar. </span></div>
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<span style="font-kerning: none;">Dip the paper towel in hot water and use it to wipe the jar rims and threads of any dripped preserves.</span></div>
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<span style="font-kerning: none;">Drain the water from the flat lids back into the canning pot. Quickly place a lid, white side down, on each jar, then screw on the rings just finger tight—do not over-tighten. </span></div>
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<span style="font-kerning: none;">Using the jar lifter, return the jars, upright, to the rack in the canning pot and make sure they are covered with water by at least 1 inch. Cover, increase the heat, and bring the water to a full boil. Boil for 5 minutes. </span></div>
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<span style="font-kerning: none;">Turn off the heat, uncover the pot, and let stand until the boiling has subsided. Using the jar lifter, remove the jars to the second folded towel, upright, and let cool completely, at least 6 hours. Check to make sure each jar has sealed: If the center of the flat lid cannot be pushed down with your finger, it is sealed; if it depresses and pops up again, it is not sealed and the jar should be refrigerated immediately and the contents used.</span></div>
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<span style="-webkit-text-stroke-width: initial;">Store sealed jars in a cool, dark spot; they will keep for at least 6 months and up to 1 year.</span><span style="font-kerning: none;"></span></div>
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Copyright 2012 Rebecca Lang from Around the Southern Table (Oxmoor House, 2012) by Rebecca Lang. </div>
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Rebeccalangcooks.com</div>
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com8tag:blogger.com,1999:blog-4434589236493827305.post-81696363902507727732019-03-08T13:01:00.000-05:002019-03-08T13:01:29.069-05:0016 Tips for Grocery Store Etiquette<div class="MsoNormal">
I believe the two groups that frequent the grocery store the most are those that work in food and women with children. That leaves me in both groups and nearly qualified to receive mail at my local store. Shopping for groceries can be a relaxing, therapeutic experience when all goes well and nothing short of maddening when it doesn’t. If only all shoppers brushed up on their manners before filling up their carts, grocery shopping would be more enjoyable for all of us.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC57sXbMZY94brZwHcNQwyK-lofpbnjsqhq0gcN45bqHL16RxMrMWB8qfL6nTP5RNpWDR5AqEpZO0YJx6LH_gHuLZAvRJnC0O8WogrQ_hghw74r-mDNskDLP41BY8F3rEo7Y3TV1z0K0/s1600/IMG_1215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC57sXbMZY94brZwHcNQwyK-lofpbnjsqhq0gcN45bqHL16RxMrMWB8qfL6nTP5RNpWDR5AqEpZO0YJx6LH_gHuLZAvRJnC0O8WogrQ_hghw74r-mDNskDLP41BY8F3rEo7Y3TV1z0K0/s400/IMG_1215.jpg" width="300" /></a></div>
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1. If you want to pass in front of another shopper while she is looking for an item, saying, “excuse me,” is absolutely necessary.<br />
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2. Do not wander the store talking to friends using a cell phone earpiece. Every other shopper thinks you’re talking to her. No one is so important that they can’t make it through the store without communicating with the outside.</div>
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3. When a mother is desperately trying to calm her crying baby, please be extra sweet to her. I promise, she wants the child to calm down just as much as you do. </div>
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4. Control your children in the store. Running kids and moving carts do not go together.</div>
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5. If a woman is shopping with more than one child, be overly courteous. Until you’ve shopped with small children, you don’t understand how much easier it is to buy groceries alone.</div>
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6. Look before pulling out at the end of the aisle. It’s a crash waiting to happen.<br />
7. Do not choose produce and then snack on it as you shop. When you're paying by weight, that's stealing. </div>
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8. Do not begin unloading your cart on the conveyor belt until the person in front of you has completely emptied her cart. </div>
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9. If someone is behind you in line with one or two items, be kind and let them in front of you.</div>
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10. Do not write a check. If you don’t use credit cards, get cash out of the bank. Others behind you would like to check out in a timely manner.</div>
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11. Clip all coupons at home. During check out is not the time to organize, clip, or choose coupons. </div>
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12. For those with massive three ring binders of coupons that impressively turn saving money into a job (whom I have the utmost respect for), please tell those behind you in line that they may want to choose another line. It’s going to be a while. </div>
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13. While in your car, give the right of way to those walking in and out of the store. It’s easy. Just stop your car and wait for shoppers to pass.</div>
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14. As in any other parking lot, turn on your blinker when aiming for a spot. If you see a car waiting with a blinker flashing, that spot is taken. </div>
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15. Put your cart in the designated place in the parking lot. I don’t want to go home with a ding in my door and neither do you.</div>
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16. Offer to take another’s cart in as you pass by in the parking lot.<br />
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<span style="font-size: x-small;">(c) 2019 Rebecca Lang Cooks, LLC</span><br />
<a href="http://rebeccalangcooks.com/"><span style="font-size: x-small;">rebeccalangcooks.com</span></a><br />
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com15tag:blogger.com,1999:blog-4434589236493827305.post-19569361695916839122018-12-11T13:51:00.001-05:002018-12-11T13:51:26.404-05:00Divinity for Christmas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO29t838p_z-PxmzDfyT9lWKLOf5L9ZM01hnj7n59XZW83kvevtqafSXh0TkFPFjaJJ46yg24yRqrs1DRHlInCmShr37JIbZzWqwfB8SW6TIwsVekpwsXxnJ3iTKb7VEauzRR1BbA4sZ0/s1600/20120421_ATST+8849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO29t838p_z-PxmzDfyT9lWKLOf5L9ZM01hnj7n59XZW83kvevtqafSXh0TkFPFjaJJ46yg24yRqrs1DRHlInCmShr37JIbZzWqwfB8SW6TIwsVekpwsXxnJ3iTKb7VEauzRR1BbA4sZ0/s1600/20120421_ATST+8849.jpg" /></a></div>
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<span style="font-kerning: none;">No-Nuts Divinity</span></div>
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<span style="font-kerning: none;">No Southern candy has played a bigger role in my life than divinity. My grandmother </span><span style="-webkit-text-stroke-width: initial;">Tom made it often, without a recipe in sight. She always added pecans, but I prefer </span><span style="-webkit-text-stroke-width: initial;">it without nuts. I like to eat divinity without having to chew. I know now that divinity </span><span style="-webkit-text-stroke-width: initial;">is not for the candy-making novice. You have to watch the clock, the thermometer, </span><span style="-webkit-text-stroke-width: initial;">and the weather report. It will not set up if the humidity is too high, so wait for a </span><span style="-webkit-text-stroke-width: initial;">dry, sunny day.</span></div>
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<span style="font-kerning: none;">3 cups sugar</span></div>
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<span style="font-kerning: none;">1/2 cup light corn syrup</span></div>
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<span style="font-kerning: none;">2 egg whites, at room temperature</span></div>
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<span style="font-kerning: none;">1/2 tsp. salt</span></div>
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<span style="font-kerning: none;">11/2 tsp. vanilla extract</span></div>
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<span style="font-kerning: none;">Wax paper</span></div>
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<span style="font-kerning: none;">1. Combine first 2 ingredients and 3/4 cup water in a 2-qt. heavy saucepan. Bring</span></div>
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<span style="font-kerning: none;">to a rolling boil over medium heat without stirring; cook, brushing down any</span></div>
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<span style="font-kerning: none;">sugar crystals on sides of pan using a pastry brush dipped in hot water, until a</span></div>
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<span style="font-kerning: none;">candy thermometer registers 254° (about 19 minutes). Remove from heat.</span></div>
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<span style="font-kerning: none;">2. Place egg whites and salt in the bowl of a heavy-duty electric stand mixer,</span></div>
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<span style="font-kerning: none;">and beat at high speed until stiff peaks form. With mixer running, slowly add</span></div>
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<span style="font-kerning: none;">half of hot syrup in a thin, steady stream, beating constantly at high speed</span></div>
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<span style="font-kerning: none;">(about 3 minutes).</span></div>
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<span style="font-kerning: none;">3. Cook remaining half of syrup over medium heat until a candy thermometer</span></div>
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<span style="font-kerning: none;">registers 270° (soft crack stage; about 4 minutes). Slowly pour hot syrup and</span></div>
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<span style="font-kerning: none;">vanilla over egg white mixture in a thin, steady stream, beating constantly</span></div>
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<span style="font-kerning: none;">at high speed until mixture holds its shape and begins to lose its gloss (5 to 7</span></div>
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<span style="font-kerning: none;">minutes).</span></div>
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<span style="font-kerning: none;">4. Working very quickly, drop mixture onto wax paper using 2 stainless-steel</span></div>
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<span style="font-kerning: none;">spoons. Cool completely (about 10 minutes).</span></div>
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<span style="font-kerning: none;">Makes: 11/2 lb. </span></div>
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<span style="font-kerning: none;">Hands-on Time: 50 min. Total Time: 1 hr., 5 min.</span></div>
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<span style="-webkit-font-kerning: none;"><i><span style="font-size: xx-small;">Photo by Jennifer Davick from Around the Southern Table by Rebecca Lang (Oxmoor House, 2012).</span></i></span></div>
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<span style="-webkit-font-kerning: none;"><i><span style="font-size: xx-small;">Copyright 2012 Rebecca Lang. All rights reserved. </span></i></span></div>
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<span style="font-size: xx-small;"><i style="color: #323333;">Please visit rebeccalangcooks.com for more information.</i></span></div>
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com4tag:blogger.com,1999:blog-4434589236493827305.post-84584111396585513952018-06-29T08:30:00.002-04:002018-06-29T08:31:38.457-04:00It's Finally Corn Season! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA4UXeUa_8bZmLin9qyQAbalzELOHPcn6OGiPCdqNS4r6MrEi1V5OLItr9j0JpuFbqnWfZVx-G0IhS2ZvMJ9nPjAcJoR6XHa6BplPWI-VTeeHp7iB61L62qlxaRyQbPf8m79NDYvBYm0/s1600/Balsamic+Corn+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA4UXeUa_8bZmLin9qyQAbalzELOHPcn6OGiPCdqNS4r6MrEi1V5OLItr9j0JpuFbqnWfZVx-G0IhS2ZvMJ9nPjAcJoR6XHa6BplPWI-VTeeHp7iB61L62qlxaRyQbPf8m79NDYvBYm0/s640/Balsamic+Corn+Salad.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We can thank the Mayans for the crop that is now the third largest grown in the world for human consumption. The Native Americans educated pilgrims on how to grow Maize, as they called it. Hundreds of years later, Southern cuisine wouldn’t have been the same without it. Not only do we rely on corn for our all-important staple of grits, we like to cream it, fry it, eat it raw in salads, and add it to stews. Keep the husks attached to use as handles with eating corn on the cob. Use a clean toothbrush to gently remove silks from the kernels.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Choose corn with silks that are blonde. The silks darken as the corn ages. Most shoppers check the plumpness of the kernels by peeling back the husks to see the kernels. It’s best to leave on the husks to keep the corn as moist as possible. If you can give the corn a squeeze and see if the kernels are plump, try that method.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Corn should be cooked as soon as possible after picking because the sugars convert to starch very quickly. Store up to one day in the refrigerator in an open bag.<o:p></o:p></span></div>
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<span style="color: windowtext;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Corn-and-Crab Chowder</b><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">My family and I love to stop at our favorite roadside stand for fresh Silver Queen </span></span><span style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">corn on the way to the beach. It doesn</span><span lang="FR" style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">’</span><span style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">t take long to simmer the sweet kernels </span><span style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">with fresh-from-the-Atlantic crabs for a summer soup tradition.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">MAKES 10 CUPS </span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="DE" style="color: windowtext;">HANDS-ON 20 MINUTES </span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">TOTAL 1 HOUR, 15 MINUTES</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">6 bacon slices</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">2 celery ribs, diced</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="NL" style="color: windowtext;">1 medium-size green bell</span><span lang="NL" style="color: windowtext;"></span><span style="color: windowtext;">pepper, diced</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="PT" style="color: windowtext;">1 medium onion, diced</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1 jalape</span><span lang="ES-TRAD" style="color: windowtext;">ñ</span><span style="color: windowtext;">o pepper, seeded</span><span style="color: windowtext;"></span><span lang="DE" style="color: windowtext;">and diced</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="DE" style="color: windowtext;">1 (32-oz.) container chicken</span><span lang="DE" style="color: windowtext;"></span><span style="color: windowtext;">broth</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="FR" style="color: windowtext;">3 Tbsp. all-purpose flour</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">3 cups fresh corn kernels</span><span style="color: windowtext;"></span><span style="color: windowtext;">(about 6 ears)</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1 lb. fresh lump crabmeat,</span><span style="color: windowtext;"></span><span style="color: windowtext;">drained and picked free</span><span style="color: windowtext;"></span><span style="color: windowtext;">of shell*</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1 cup whipping cream</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1⁄4 cup chopped fresh cilantro</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1⁄2 tsp. table salt</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1⁄4 tsp. freshly ground black</span><span style="color: windowtext;"></span><span style="color: windowtext;">pepper</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="SV" style="color: windowtext;">Oyster crackers</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">Garnish: chopped fresh</span><span style="color: windowtext;">c</span><span style="color: windowtext;">ilantro</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">or until crisp; remove bacon, and drain on paper towels,</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">reserving 2 tablespoons drippings in Dutch oven. Crumble bacon.</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">2. Sauté celery and next 3 ingredients in hot drippings 5 to</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">6 minutes or until tender. Whisk together broth and flour until</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">smooth. Add to celery mixture. Stir in corn. Bring to a boil;</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">reduce heat, and simmer, stirring occasionally, 30 minutes.</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">Gently stir in crabmeat and next 4 ingredients; cook 4 to</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">5 minutes or until thoroughly heated. Serve warm with crumbled</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">bacon and oyster crackers.</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">*1 pound peeled cooked shrimp or chopped cooked chicken may</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="color: windowtext;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">be substituted.<o:p></o:p></span></span></div>
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<span style="color: windowtext;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="color: windowtext;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Creamed Corn</b><o:p></o:p></span></span></div>
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<span style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Real creamed corn should be milky, creamy, and perfectly salty. If the corn isn</span><span lang="FR" style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">’</span><span style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">t </span><span style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">the freshest possible, you may need to add a little water at a time as it cooks to </span><span style="color: windowtext; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">keep it from drying out. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="PT" style="color: windowtext;">MAKES 6 TO 8 SERVINGS </span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="DE" style="color: windowtext;">HANDS-ON 40 MINUTES </span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="DE" style="color: windowtext;">TOTAL 40 MINUTES</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">13 ears fresh corn, husked</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1⁄4 to 1⁄2 cup heavy cream</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1 Tbsp. unsalted butter</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1⁄2 tsp. table salt</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1⁄8 tsp. freshly ground black</span><span style="color: windowtext;"></span><span style="color: windowtext;">pepper</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">Minced chives (optional)</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">1. Cut kernels from cobs to yield 6 cups; discard cobs. Cook</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">kernels in a small Dutch oven over low heat, stirring often, about</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">30 minutes or until corn is tender. (To prevent corn from drying</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">out, add up to 10 tablespoons water, 1 tablespoon at a time as</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">needed, during last 15 minutes of cook time.)</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">2. Stir in cream and butter, and cook, stirring occasionally, about</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">5 minutes or until mixture reaches desired consistency. Stir in</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">salt and pepper. Sprinkle with chives, if desired.</span><span style="color: windowtext;"><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Balsamic Corn Salad</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When corn is at its peak, there are few things better. With just a simple dressing, a colorful and bright side dish is created. This salad can be made ahead, so it’s ideal for warm weather parties and picnics. The light hue of white balsamic vinegar keeps the colors vibrant.</span></div>
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<br /></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">MAKES 4 TO 6 SERVINGS <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">HANDS-ON 14 MINUTES <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">TOTAL 4 HOURS, 44 MINUTES<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 Tbsp. extra virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">31⁄2 cups fresh corn kernels (about 8 ears)<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1⁄4 cup extra virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 Tbsp. white balsamic vinegar<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1⁄2 tsp. Dijon mustard<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1⁄4 tsp. table salt<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1⁄8 tsp. freshly ground black pepper<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup diced tomatoes<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup packed arugula<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1. Heat 1 tablespoon olive oil over medium heat in a large sauté<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">pan. Add corn kernels; cook 4 minutes, stirring often. Cool to<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">room temperature.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2. Whisk together 1⁄4 cup olive oil and next 4 ingredients until<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">combined.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. Transfer cooled corn to a medium bowl. Add tomatoes.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour dressing over mixture, and stir well. Chill for 4 hours.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add arugula just before serving.<o:p></o:p></span></div>
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<span style="-webkit-font-kerning: none;"><i><span style="font-size: x-small;"><br /></span></i></span></div>
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<span style="-webkit-font-kerning: none;"><i><span style="font-size: x-small;">Photo by Iain Bagwell from The Southern Vegetable Book by Rebecca Lang (Oxmoor House, 2016).</span></i></span></div>
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<span style="-webkit-font-kerning: none;"><i><span style="font-size: x-small;">Copyright 2016 Rebecca Lang. All rights reserved. </span></i></span></div>
<div style="caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial; line-height: normal; min-height: 14px;">
<span style="font-size: x-small;"><i style="color: #323333;">Please visit rebeccalangcooks.com for more information.</i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span></div>
Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com4tag:blogger.com,1999:blog-4434589236493827305.post-34265283950434160982017-12-11T09:12:00.001-05:002017-12-12T09:35:54.422-05:00How to Polish Your Silver<div class="separator" style="clear: both; text-align: center;">
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You probably own silver that you tucked away in a felt-lined box when you married and put it away to stay safe. Take that silver out of hiding! Pull out your sterling or silver plate and actually enjoy all the wonderful pieces that rarely see the light of day. Silver stays in better shape with less tarnish the more often it is used. So celebrate Christmas with a really good fork in your hand!<br />
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Before the holidays get in full swing, set aside just a little time to make sure all the pieces of silver are in their shiniest condition. I like to do this near a sink. It's best if you can also be close to a kitchen hood for ventilation or simply open a window as the smell is pretty unpleasant.<br />
1. Place the silver flatware in a disposable aluminum roasting pan set on a kitchen towel on a heat-proof surface. Don't worry, you can pile them all in the pan together.<br />
2. Pour 1 1/2 cups of baking soda on top of the silver. It will be mounded on top of the silver and you'll think you are using too much.<br />
3. Very carefully pour boiling water over flatware. A massive eruption of bubbles will work away the really deep tarnish. Let sit for about 5 minutes or a few minutes more, if needed.<br />
4. Remove the pieces from the hot water with tongs and rinse with cool water and dry.<br />
5. Polish the silver with a cream silver polish. I have used Wright's Silver Cream for years. Rinse the flatware well and dry with a soft towel to prevent water spots.<br />
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To keep your silver in top condition throughout Christmas, hand wash only (do not put in the dishwasher) and dry after each use. Remember, if you never use the silver, you won't enjoy it. Merry Christmas!<br />
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<span style="font-size: x-small;">(c) 2017 Rebecca Lang Cooks, LLC. All rights reserved. Please visit <a href="http://rebeccalangcooks.com./">rebeccalangcooks.com.</a> Photo credit Jennifer Davick</span>Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com1tag:blogger.com,1999:blog-4434589236493827305.post-65736446730746083932017-09-29T08:46:00.000-04:002017-09-29T08:46:44.378-04:00Saving Refrigerated Foods During a Power Outage<div class="separator" style="clear: both; text-align: center;">
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<span style="font-kerning: none;">Irma crashed her way through Georgia and took much of the electricity with her. Many homes in my neighborhood were out of power for over four days. It’s during this aftermath of her wrath that I was determined to keep each and every morsel of refrigerated and frozen food fresh and safe until the lights glowed again. We have two refrigerators with freezers, and both are normally full of groceries. To lose the inventory of both appliances would be a very expensive and time-consuming endeavor to replace.</span></div>
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<span style="font-kerning: none;">Keeping in mind that a refrigerator will hold a proper temperature for 4 hours only (if the doors haven't been opened) and a full freezer will be fine for 48 hours (or 24 hours if it's not full), I made a plan.</span></div>
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<span style="font-kerning: none;">I started filling coolers in advance knowing that the storm was coming. The wind started with a vengeance and the electricity went quickly. After about 3 hours with no power, we moved all food out of the refrigerators and into iced coolers. As almost five days came and went with no power, keeping the food cold became a real chore of draining coolers of water and repacking with ice daily.</span></div>
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<span style="font-kerning: none;">We have good friends that loaned us additional coolers and brought more ice to help. I went through 520 pounds of ice and am proud to say I saved each and every tablespoon of food. I frequented <a href="http://www.twicetheice.com/"><span style="-webkit-font-kerning: none; color: #551a8b;">Twice the Ice</span></a> locations a lot and it was very economical and convenient. I spent less than $50 on ice the entire time.</span></div>
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<span style="font-kerning: none;">Having a good set of resources helps when the power is out and you're trying to keep your kitchen as normal as possible. These helped me.</span></div>
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<span style="font-kerning: none; text-decoration: underline;"><a href="https://www.fda.gov/food/resourcesforyou/consumers/ucm076881.htm#pre">Advance from the FDA on Refrigerator Life Without Power</a></span></div>
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<div style="color: #551a8b; font-family: "Times New Roman"; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none; text-decoration: underline;"><a href="https://www.foodsafety.gov/keep/charts/refridg_food.html">Refrigerated Food and Power Outages: When to Save and When to Throw Out from Foodsafety.gov</a></span></div>
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<span style="font-kerning: none; text-decoration: underline;"><a href="http://outagemap.georgiapower.com/external/default.html">Georgia Power Outage Map<span style="-webkit-font-kerning: none;"></span></a></span></div>
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<span style="color: black; font-kerning: none;">If using dry ice, <a href="http://the-iceman.com/dry-ice/dry-ice-calculator/"><span style="-webkit-font-kerning: none;">calculate how much you need.</span></a></span></div>
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<span style="font-kerning: none;"><i></i></span><br /></div>
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<span style="font-kerning: none;"><i>(c) copyright 2017 Rebecca Lang Cooks, LLC. All rights reserved. </i></span></div>
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com5tag:blogger.com,1999:blog-4434589236493827305.post-59990303458494801972017-05-19T12:05:00.000-04:002017-05-19T12:20:40.186-04:00Designing a Kitchen that Works<div style="font-family: Cambria; font-size: 12px; line-height: normal; margin-bottom: 10px;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNfPpgAN4k7vUuuxND0QWjxmP6t3tpxCp8CNm0hAmTW8PsIEbqA5hN-_SgY-_sX19nyvpdPokkVqb8fkdB4lDoj3yKr5akqlolHlYxFZh_Fk41qzDE4OfgrAZhyyBP1Q8V80PSMU7JPk/s1600/_MG_7030_fused.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNfPpgAN4k7vUuuxND0QWjxmP6t3tpxCp8CNm0hAmTW8PsIEbqA5hN-_SgY-_sX19nyvpdPokkVqb8fkdB4lDoj3yKr5akqlolHlYxFZh_Fk41qzDE4OfgrAZhyyBP1Q8V80PSMU7JPk/s320/_MG_7030_fused.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Craig Sheridan</td></tr>
</tbody></table>
Before you ever think about the reality of a new kitchen, focus on the way you cook. Everyone cooks differently. It's important to work through how you will use your kitchen so it becomes a room that is the most efficient and as functional as possible. After building a house and spending much of my time on the kitchen design, I thought about this all-important room differently and much more than I ever had before.<br />
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Do you use your stove, your oven, or your microwave the most? I cook on my stove the majority of the time so it’s best in the very center of my kitchen. I use my microwave most often for softening butter and cream cheese, so it’s under my biscuit counter where I work on baking recipes.</div>
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You may rework your plans tens of times. That’s a good thing! The more time you have to think about it, the better. We changed appliance placement several times on the plans and the cabinet design was in constant motion for a few months. </div>
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If at all possible, don’t let an inch go to waste. When planning out cabinets, think of where you will be in the kitchen when you cook certain types of recipes and what equipment you’ll need for those. I planned for a knife drawer near my stove and then placed a cutting board storage area below it. I keep baking sheets in a drawer under my ovens and the cooling racks within arm’s reach. </div>
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Plan out where you will come in to the kitchen with grocery bags. Place the pantry and refrigerator as close to that location as possible. I have my pantry a few steps from the back door and right at the entry into the kitchen. I don't need any excuse to avoid putting up groceries, so if I walk right up to the pantry, I'm more likely to put them away in a timely manner. The bags don’t have to go far into the house. The refrigerator is at the entrance to the kitchen so chilled items can be put away without extra effort.</div>
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Traffic is a huge factor in how a kitchen functions. Is the main walking path in front of the fridge or the ovens? I have double ovens so I moved them to a location in the kitchen where there isn’t a lot of traffic. I chose French doors on my refrigerator because it’s in our path to and from the back door. One large door would have been been an expensive barricade to little people running in and out. </div>
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Plan for cabinets to hold plates, glasses, and silverware close to your dishwasher. These everyday items are the most likely to be in the dishwasher more than anything else. If they are stored nearby, it’s faster to unload. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHZ_ygIk_Ac-QG6UWhn6LHcrfkQpm__UsI3Jmx1vTrI9dB-LdbDs1-4I9F5NRyZgcxTEZdcq4w-ZpWpcFW6lJYtfZQo18oRoLAaDi2BShGnkSX-yhRb2Z2JmXRFDMWWqoUuQrG9N0XTQ/s1600/IMG_0429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHZ_ygIk_Ac-QG6UWhn6LHcrfkQpm__UsI3Jmx1vTrI9dB-LdbDs1-4I9F5NRyZgcxTEZdcq4w-ZpWpcFW6lJYtfZQo18oRoLAaDi2BShGnkSX-yhRb2Z2JmXRFDMWWqoUuQrG9N0XTQ/s320/IMG_0429.jpg" width="320" /></a></div>
Deep drawers are more space efficient than small cabinets. I took the largest pot I own to the cabinet shop to make sure we had drawers deep enough to accommodate it. I also did the same for my gigantic mixing bowls. You ultimately want a kitchen that has a place for everything to be put away neatly. If you have any unusual sized items, make a good home for them by planning.</div>
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You can’t have too many outlets. I have 12 outlets in my kitchen. All areas of the counters should be within reach of an outlet. </div>
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Plan for a grilling area outside that is a direct path from the kitchen. We added another door to the patio so I wouldn’t be running through the den with raw steaks. Try to think through worst case scenarios (like a steak falling on the sofa) and plan so they can avoided.</div>
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Involve an expert when choosing ventilation and the specifications needed. No one likes to wake up to the smell of last night’s supper. We purchased all of my appliances from <a href="http://www.cookswarehouse.com/" target="_blank">The Cook's Warehouse</a> in Atlanta. They worked diligently to make sure every detail of my hood (and all the other appliances) was perfect. I was lost when it came to ventilation pipe diameter, degree of turns, and CFMs, but luckily they were experts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNSGlePn8d6yPqDOvIF6Ih03PovkIwywOk-U9r8qE3FZAmIGNeYSc5NhbRBrFOFyY3tEQECjZInCTFpymMhNpIDpD9luS_n_6swm68_gklRXwstf8Ro7RDH0BApydmKonhPHxdPgJY6s/s1600/IMG_1027.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNSGlePn8d6yPqDOvIF6Ih03PovkIwywOk-U9r8qE3FZAmIGNeYSc5NhbRBrFOFyY3tEQECjZInCTFpymMhNpIDpD9luS_n_6swm68_gklRXwstf8Ro7RDH0BApydmKonhPHxdPgJY6s/s320/IMG_1027.jpg" width="240" /></a>My appliance installation company was <a href="https://www.beautifulinstallations.com/" target="_blank">Beautiful Installations</a>. Unlike a lot of appliance installers, they made a site visit before we even ordered the appliances to make sure that all was in place and I didn't need any non-standard accessories. It also made the installation day much easier because they already knew the logistics of the kitchen (and to be ready to hang a enormous hood on a brick wall). They registered all our appliances and even provided binders with all the owner's manuals neatly organized and tabbed.<br />
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<span style="font-family: "cambria";">Lighting is so important! When planning lighting, </span>make sure work areas are well lit. A dark spot in the kitchen is a waste of countertop.<br />
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It is impossible to overthink the planning of your kitchen. You have one chance to make it just the way you want it, so take your time. Cooking in a kitchen that's personally made for you makes every minute of construction worth it.<br />
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Resources that made my kitchen a reality:<br />
Architect: <a href="http://www.currancoarchitects.com/about" target="_blank">JP Curran</a><br />
Builder: <a href="http://athensbuilding.com/" target="_blank">Athens Building Company</a><br />
Designer: <a href="http://laurendeloachinteriors.com/" target="_blank">Lauren DeLoach Interiors</a><br />
Cabinets: Smith Cabinets, Athens, Georgia<br />
Appliances from <a href="http://www.cookswarehouse.com/" target="_blank">The Cook's Warehouse</a><br />
Appliance Installation: <a href="https://www.beautifulinstallations.com/" target="_blank">Beautiful Installations</a><br />
<br /></div>
<span style="font-family: "cambria";"><span style="font-size: 12px;"><i>(c) copyright 2017 Rebecca Lang Cooks, LLC. All rights reserved. </i></span></span>Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com19tag:blogger.com,1999:blog-4434589236493827305.post-72943944487853883352017-02-17T09:58:00.000-05:002017-02-17T09:58:27.021-05:00Fennel Love<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEO3xKhuBmxEwCNV5Lti8HdoOacQU1owiFnzFfM0OK6PQSi8wlDrjnQ9WPwd4ZXuwuaRhs2AKmYwMILoMBpf8evLzdBZumB0LA2z13wVmvoIT3K6q0F9R4k9daw5BXSksupJ0cLl8SHE/s1600/skirt+steak+fennel+slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEO3xKhuBmxEwCNV5Lti8HdoOacQU1owiFnzFfM0OK6PQSi8wlDrjnQ9WPwd4ZXuwuaRhs2AKmYwMILoMBpf8evLzdBZumB0LA2z13wVmvoIT3K6q0F9R4k9daw5BXSksupJ0cLl8SHE/s400/skirt+steak+fennel+slaw.jpg" width="266" /></a></div>
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Add fennel to weeknight meals for a hint of fresh springtime flavor. A cousin of parsley, fennel is a slow growing crisp bulb that is reminisce of anise is normally purchased whole complete with feathery fronds and a very long stem. Larger fennel bulbs are often more tender than smaller, skinnier ones. Garnish with fennel flowers and use the fronds like you would dill. </div>
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Choose fennel that is firm with no wilting and cut the fronds off the bulbs before storing. The core on the bottom of the bulb should be tender when pressed. Store the bulbs separate from the fronds in an open bag for up to one week in the refrigerator.</div>
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Skirt Steak with Fennel Slaw</div>
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Fennel brings a light and bright flavor to a grilled skirt steak. Skirt steak is packed with flavor and is super-tender after marinating. It’s a mainstay at our house. Try adding corn tortillas on the grill for impromptu tacos.</div>
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Serves 4</div>
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<b>Steak</b></div>
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1/3 cup red wine vinegar</div>
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1/3 cup extra virgin olive oil</div>
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4 garlic cloves, minced</div>
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1/2 tsp. Dijon mustard</div>
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1/2 tsp. table salt</div>
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1/2 tsp. freshly ground black pepper</div>
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1 1/2 lb. skirt steak</div>
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<b>Fennel Slaw</b></div>
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1 1/4 cups thinly sliced fennel bulb</div>
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1/4 cup sliced green onions</div>
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2 Tbsp. thinly sliced celery</div>
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1 Tbsp. mayonnaise</div>
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2 Tbsp. fresh lime juice</div>
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1 Tbsp. chopped fresh cilantro</div>
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1 tsp. diced jalapeño pepper</div>
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1 tsp. red wine vinegar</div>
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1/8 tsp. table salt</div>
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1/8 tsp. freshly ground black pepper</div>
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Prepare Steak: Preheat grill to 350° to 400°F (medium-high)</div>
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heat. In a large zip-top plastic bag, combine the vinegar, olive oil,</div>
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garlic, mustard, salt, and pepper. Shake to combine. Add steak to</div>
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the bag, seal bag, and marinate 30 minutes. Remove steak from</div>
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marinade, discarding marinade.</div>
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Grill steak, turning once, 10 minutes for medium-rare. Let</div>
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steak rest for 10 minutes before slicing.</div>
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Prepare Fennel Slaw: Combine all ingredients. Chill until</div>
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ready to serve.</div>
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Slice each strip of steak in half to make 2 shorter strips. Slice</div>
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down the long side (across the grain) of each strip to create</div>
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1/2-inch-thick slices. Serve with slaw.</div>
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<span style="font-kerning: none;"><i>All photos by Iain Bagwell from The Southern Vegetable Book by Rebecca Lang (Oxmoor House, 2016).</i></span></div>
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<span style="font-kerning: none;"><i>Copyright 2016 Rebecca Lang. All rights reserved. </i></span></div>
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<span style="font-kerning: none;"><i>Please visit rebeccalangcooks.com for more information.</i></span></div>
Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com8tag:blogger.com,1999:blog-4434589236493827305.post-76620571570586825082016-11-17T08:27:00.000-05:002016-11-17T08:27:40.484-05:00Best Thanksgiving Recipes Ever<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa2Ai7bfsTTjVII8yFmyZpa9NH3LsobY9wsNUSLKfvhxc1YscEf3htNyTZvzPkuz_QGdpl_5hBT9SsaGt7KoWVzeH0XTcyLO15lal5ScrFypmXhyphenhyphenoF6adWqujONFcaJ3F7t6JOaEwcNo/s1600/Bacon+Covered+Roast%25231913FA7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa2Ai7bfsTTjVII8yFmyZpa9NH3LsobY9wsNUSLKfvhxc1YscEf3htNyTZvzPkuz_QGdpl_5hBT9SsaGt7KoWVzeH0XTcyLO15lal5ScrFypmXhyphenhyphenoF6adWqujONFcaJ3F7t6JOaEwcNo/s640/Bacon+Covered+Roast%25231913FA7.jpg" width="480" /></a></div>
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<b>Bacon-Covered Roasted Turkey</b></div>
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This recipe gives you triple insurance against the dreaded dry bird: You brine the turkey, rub butter under and over its skin, and lay bacon on top. Choose a fresh turkey—and read the label to make sure it hasn’t been injected with a saline or flavor solution—to ensure a juicy and perfectly seasoned holiday centerpiece.</div>
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2 cups medium-flake kosher salt </div>
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2 cups firmly packed light brown sugar</div>
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3 Tbsp. black peppercorns</div>
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1 Tbsp. mustard seeds</div>
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1 (12-lb.) whole fresh turkey</div>
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1 cup unsalted butter, softened</div>
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2 Tbsp. chopped fresh parsley</div>
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1 Tbsp. chopped fresh sage</div>
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1/2 tsp. table salt</div>
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1/2 tsp. freshly ground pepper</div>
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Kitchen string</div>
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6 bacon slices (not thick cut)</div>
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Garnishes: roasted carrots, fresh bay leaves</div>
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Combine first 4 ingredients and 2 qt. water in a saucepan, and cook over</div>
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medium heat 5 minutes or until salt and sugar are dissolved. Remove from heat.</div>
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Divide liquid between 2 large (10- to 12-cup) bowls; add 4 cups ice cubes to</div>
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each bowl and enough cold water to make 10 cups of brine in each bowl. Stir</div>
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until ice melts and both mixtures are completely cool (about 5 minutes).</div>
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Remove giblets and neck from turkey, and reserve for another use, if</div>
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desired. Place turkey in an 18-qt. food-grade plastic container or stockpot.</div>
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Pour brine into cavity and over turkey, covering turkey completely. Place in</div>
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refrigerator. Cover and chill 24 hours, turning turkey once halfway through.</div>
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Combine butter and next 4 ingredients in a small bowl.</div>
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Preheat oven to 350°. Remove turkey from brine, discarding brine. Rinse</div>
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turkey well, including cavity.</div>
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Starting at neck, carefully loosen and lift skin from breast and drumsticks</div>
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using your fingers. (Do not totally detach skin.) Rub 3⁄4 cup butter mixture</div>
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under skin; carefully replace skin. Tie ends of legs together with string; tuck</div>
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wing tips under. Place turkey, breast side up, on a lightly greased rack in a</div>
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roasting pan; rub remaining butter mixture over skin.</div>
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Roast turkey at 350° for 1 hour and 45 minutes, basting with pan juices</div>
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every 20 minutes during last 45 minutes of cooking. Remove from oven, and</div>
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lay bacon slices, crosswise, over breast and drumsticks.</div>
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Return turkey to oven; roast 45 minutes to 1 hour or until a meat thermometer inserted in thickest portion of thigh registers 170°, basting every 15 minutes.</div>
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Let stand 30 minutes before carving. Garnish, if desired.</div>
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Makes: 8 servings </div>
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Hands-on Time: 50 min. Total Time: 4 hr., plus 1 day for brining</div>
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<b>All Things Sweet Potato Casserole</b></div>
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When I was growing up, the sweet potato casserole landed on the table right beside less kid-friendly foods like Brussels sprouts and green beans. I always thought someone had forgotten that it wasn’t time for dessert. I never spoke up to correct the “mistake.” I simply devoured as many helpings as I could fit on my plate.</div>
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4 1/2 cups mashed baked sweet potatoes (about 4 lb. whole)</div>
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2 large eggs</div>
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2/3 cup heavy cream</div>
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1/3 cup firmly packed light brown sugar</div>
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1 tsp. salt</div>
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1 tsp. ground cinnamon</div>
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1/4 tsp. ground nutmeg</div>
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3/4 cup unsalted butter, melted and divided</div>
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11/2 cups crushed gingersnaps (30 cookies)</div>
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3 cups miniature marshmallows</div>
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Preheat oven to 350°. Combine potatoes, eggs, next 5 ingredients, and 1/2 cup melted butter in a large bowl; beat at medium speed with an electric mixer until smooth. Spoon into a lightly greased 13- x 9-inch baking dish.</div>
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Stir remaining 1/4 cup melted butter into crushed gingersnaps. Top potato mixture with marshmallows and the gingersnap mixture in alternating crosswise rows.</div>
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Bake at 350° for 28 minutes or until marshmallows are lightly browned.</div>
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Makes: 12 servings </div>
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Hands-on Time: 20 min. Total Time: 1 hr., 33 min.</div>
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Note: To bake sweet potatoes, place on a baking sheet. Bake at 375° until</div>
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tender, about 45 minutes for small potatoes, 1 hour for medium potatoes, or</div>
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1 hour and 15 minutes to 1 hour and 25 minutes for large potatoes.</div>
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<b>Layered Carrot Cake</b></div>
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Pineapple and freshly grated carrot sing of spring sweetness. Nothing is</div>
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sacrificed in this lightened-up cream cheese frosting; it’s just as decadent</div>
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as you always remembered.</div>
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Batter</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
3 cups all-purpose flour</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
1 cup plus 2 Tbsp. granulated sugar</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
3 tsp. baking soda</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
1 1/2 tsp. ground cinnamon</div>
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1 1/2tsp. table salt</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
1 1/2 (8-oz.) cans crushed pineapple in juice, drained</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
1/3 cup vegetable oil</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
3 large eggs</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
3 large egg whites</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
1 1/2 Tbsp. vanilla extract</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
4 1/2 cups grated carrots</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
Vegetable cooking spray</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
Frosting</div>
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1 (8-oz.) package 1/3-less-fat cream cheese</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
1/4 cup butter, softened</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
2 tsp. vanilla extract</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
6 cups powdered sugar</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
2 to 4 tsp. fat-free milk (optional)</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
Prepare Batter: Preheat oven to 350°F. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 greased (with cooking spray) and floured (8-inch) round cake pans.</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour). </div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
Prepare Frosting: Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) If desired, beat in up to 4 teaspoons milk to desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
Makes: 16 servings</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
Hands-on Time: 30 min. Total Time: 2 hr.</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
Copyright (c) 2106 Rebecca Lang Cooks, LLC. Recipes from Around the Southern Table (Oxmoor House, 2012) by Rebecca Lang and The Southern Vegetable Book (Oxmoor House, 2016) by Rebecca Lang. Photo credits to Jennifer Davick and Iain Bagwell.</div>
<div>
<br /></div>
Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com2tag:blogger.com,1999:blog-4434589236493827305.post-43625357417078912102016-09-26T16:30:00.000-04:002016-09-26T16:30:33.122-04:00Cooking with Rheumatoid Arthritis<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GOT2bIc_8EqDLzqiJNokRlLjrCdQtwtlIZUHxMRy00576CuXsXKbVdUbr8fQhc2-oX4uKQWVw90YzD6I14ierqHgvaK8eV3kOpPeMNgMAT54X1kMz1li92JEH0WhUUeFRKravF2_vzs/s1600/SLVeg_03_Summer_106-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GOT2bIc_8EqDLzqiJNokRlLjrCdQtwtlIZUHxMRy00576CuXsXKbVdUbr8fQhc2-oX4uKQWVw90YzD6I14ierqHgvaK8eV3kOpPeMNgMAT54X1kMz1li92JEH0WhUUeFRKravF2_vzs/s640/SLVeg_03_Summer_106-1.jpg" width="640" /></a>I fried over
80 chickens in my backyard over the course of the snowiest winter in decades in
Georgia, and on into the steaming hot summer months. I cut up chicken by hand
nearly daily. Testing recipes for my fifth cookbook, <i style="mso-bidi-font-style: normal;"><a href="https://www.amazon.com/Fried-Chicken-Recipes-Crunchy-Comfort-Food/dp/1607747243/ref=sr_1_3?ie=UTF8&qid=1474633303&sr=8-3&keywords=fried+chicken" target="_blank">Fried Chicken</a></i>, was a physical challenge like I had never
experienced. By the time I finished, no wonder my hands hurt. My pain started
that spring, in 2014, when my hands would be so sore and cramped by the time I
went to bed, I would tuck them under my pillow to encourage them to flatten out
and rest. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="mso-tab-count: 1;"> That year, my</span> 8-year-old son and I would throw
the football in the yard a few afternoons a week while the weather was warming. We gradually went from a
leather ball to a toddler’s foam football because the impact of the ball on my
hands was so uncomfortable. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7bKIvqTMCPzrkJjndJLjnuT2JgWIYpbQZDoGdRNJfXZXFOmhFiOJ_eCu-BW8lzvbnbdG100nUIvdA8JCIE-VlyLMN6z9Lxc8FKhdiCUCC2dQ9PWMn5EVaeAnMuDdhYdFLzanWNLu6h0/s1600/SLVeg_03_Summer_134new-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7bKIvqTMCPzrkJjndJLjnuT2JgWIYpbQZDoGdRNJfXZXFOmhFiOJ_eCu-BW8lzvbnbdG100nUIvdA8JCIE-VlyLMN6z9Lxc8FKhdiCUCC2dQ9PWMn5EVaeAnMuDdhYdFLzanWNLu6h0/s320/SLVeg_03_Summer_134new-1.jpg" width="213" /></a><span style="mso-tab-count: 1;"> </span>My right hand was mainly affected
and I truly thought I had just overdone it in the kitchen. I didn’t take my
discomfort too seriously until my left hand began to hurt. Within a couple of months, the joints on my big toe on my right foot
started aching. My hands began to be stiff for a while after I woke up each
morning. “Can I have a braid?” or “I need help with my buttons” from my
daughter before school became dreaded questions to hear. I went to my general physician and
learned that when pain is mirrored on both sides of the body, it raises some
red flags. She drew blood and I waited. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="mso-tab-count: 1;"> </span>Her nurse called when I was with my
children at a local indoor trampoline facility where I had promised I would
take them all summer. I sat there in that loud and pretty unpleasant atmosphere (for adults) and first heard the words that I needed to see a rheumatologist. It had been an extremely long time since I was in a public place trying not to cry. From the first ring of that call, that changed.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="mso-tab-count: 1;"> </span>After several weeks of waiting for
my appointment, I met my husband at the local rheumatologist’s office and got
there just a few minutes before he did. As I sat in the waiting room, the
youngest person by at least 30 years, I was in disbelief. I heard the words
rheumatoid arthritis several times that day, but a few tests had to be run to
start to narrow the answer down to one we could treat. I needed to let go of more
blood than I thought must have been flowing in my veins. I then left with prednisone as the icing on this ironic cake.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JtzFa4kuIuTAHaB5wpDnmtF7qtsn1wn0Bja0yXyjpmgMx9Xofcl3JHtrcJI0x9Zjj76pAD6_DrHtYuYKg0q0d3S-vZfnAY5E1TPGqwje8R3VzcJJFZXcCGTDtSFErUBTYRLlGcgn7IQ/s1600/SLVeg_03_Summer_165-1+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JtzFa4kuIuTAHaB5wpDnmtF7qtsn1wn0Bja0yXyjpmgMx9Xofcl3JHtrcJI0x9Zjj76pAD6_DrHtYuYKg0q0d3S-vZfnAY5E1TPGqwje8R3VzcJJFZXcCGTDtSFErUBTYRLlGcgn7IQ/s320/SLVeg_03_Summer_165-1+%25281%2529.jpg" width="320" /></a></div>
<span style="mso-tab-count: 1;"> </span>I managed to get out of the office
and into the car with my sunglasses on, my lips quivering. When the car door
closed, I wept in the way that only loss brings about. All I could think was<i style="mso-bidi-font-style: normal;">, “<b style="mso-bidi-font-weight: normal;">If
my hands won’t work, I can’t work. I’ve loved to cook nearly my entire life.
It’s my income, my hobby, my identity, and the way I feed my
family.”</b><o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="mso-tab-count: 1;"> </span>I’d seen elderly women with
disfigured hands from rheumatoid arthritis and always felt so sorry for them.
My hands are in every cookbook I’ve written and are often in close-ups on
camera.<span style="mso-spacerun: yes;"> </span>I’ve served as the hand model
for television commercials you’ve probably seen. I truly kept
thinking I would wake up one morning and realize I dreamed it all.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="mso-tab-count: 1;"> </span>After much prayer and a lot of time
to wrap my brain and determination around my diagnosis, I’m now ready and relieved
to talk about it and share my journey. <span style="mso-spacerun: yes;"> </span>It’s one that’s just beginning, but at least
now I have answers to so many of the physical issues I’ve had over the years. Since that first doctor's appointment, I've written my sixth book, <a href="https://www.amazon.com/Southern-Vegetable-Book-Root---Stalk/dp/0848746880/ref=sr_1_1?ie=UTF8&qid=1474633252&sr=8-1&keywords=the+southern+vegetable+book" target="_blank"><i>The Southern Vegetable Book</i></a>, and my work and my life in the kitchen are continuing in full swing. Rheumatoid arthritis is going to be with me
for the rest of my life. But, I’m determined my ability to cook anything I want
will as well.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<i>All photos by Iain Bagwell from The Southern Vegetable Book by Rebecca Lang (Oxmoor House, 2016).</i><br />
<i>Copyright 2016 Rebecca Lang. All rights reserved. </i><br />
<i>Please visit rebeccalangcooks.com for more information.</i><br />
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com13tag:blogger.com,1999:blog-4434589236493827305.post-16077386363536711982016-09-07T19:25:00.000-04:002016-09-08T10:29:00.965-04:00Building My Dream KitchenI've had the incredible blessing to be able to build the kitchen I've always wanted. Like most people that cook, it was something I've thought of for years. <a href="http://www.insinkerator.com/en-us/Pages/default.aspx" target="_blank">InSinkErator</a>, <a href="http://www.southernliving.com/" target="_blank">Southern Living</a>, and I have documented this fun and tedious process to share. <a href="http://www.southernliving.com/home-garden/insinkerator-rebecca-lang-dream-kitchen" target="_blank">Watch how it all started</a> and follow along as the kitchen comes together!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvsFT8ldTmBzshCGJFbxPRTPg7DGFYA820l-DtTmZSPKjUSW0jbcN_1Fm9CU8rv3GvNr5XwDE1sPdMQ1CdCDx07RqMTIWcnReJoV4xFf7AEDO-cSpl9PkylyvsbMWq661F7RUARj-xes/s1600/IMG_0775.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvsFT8ldTmBzshCGJFbxPRTPg7DGFYA820l-DtTmZSPKjUSW0jbcN_1Fm9CU8rv3GvNr5XwDE1sPdMQ1CdCDx07RqMTIWcnReJoV4xFf7AEDO-cSpl9PkylyvsbMWq661F7RUARj-xes/s320/IMG_0775.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our builder, Tyler Davis of <a href="http://athensbuilding.com/" target="_blank">Athens Building Company</a>, on set with me as we start listing kitchen must-haves.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The biscuit counter with windows above at the very beginning.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The wall of the soon to be hood and range.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuLigv8-0qHAOEeXpRXrQa0i2ThWmqeA0ttVTn1Am69oMJpEt2uX_D6LoeOAOeg6D51_BKPgJpfsejikXncnaHlbhLk6auz2rjfL19EmwZkX34P9XgixDawqDILsbqj9-4t5rnjCg048/s1600/IMG_9977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuLigv8-0qHAOEeXpRXrQa0i2ThWmqeA0ttVTn1Am69oMJpEt2uX_D6LoeOAOeg6D51_BKPgJpfsejikXncnaHlbhLk6auz2rjfL19EmwZkX34P9XgixDawqDILsbqj9-4t5rnjCg048/s320/IMG_9977.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The workings behind the fabulous <a href="http://www.insinkerator.com/en-us/Household-Products/Water-Products/Pages/default.aspx?from=homebanner" target="_blank">InSinkErator Instant Hot Water Dispenser</a>. </td></tr>
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<br />Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com172tag:blogger.com,1999:blog-4434589236493827305.post-3414376406273383372016-07-02T09:42:00.000-04:002016-07-02T09:42:12.414-04:00Cool Sweets for Hot Days<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsGxG6sva0R6-9VJpOMfYXhYsPoxgiqtPF8ObWDOM59O04KgQb11ezqKTsZNGbg0d99t0kGFYY7mcK3X8SRnNDi0pBxLPHGZEu4NT2mgTGy3ZmI0q7MmlteprQY7WMDyxHdUS2-yaV14/s1600/watermelon+sherbet.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsGxG6sva0R6-9VJpOMfYXhYsPoxgiqtPF8ObWDOM59O04KgQb11ezqKTsZNGbg0d99t0kGFYY7mcK3X8SRnNDi0pBxLPHGZEu4NT2mgTGy3ZmI0q7MmlteprQY7WMDyxHdUS2-yaV14/s640/watermelon+sherbet.jpg" width="480" /></a><br />
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<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-align: center; text-autospace: none;">
<i><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-BkIta; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;"><br /></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;"><b><span style="font-size: large;">Watermelon Sherbet</span></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">8 cups chopped watermelon (about 3 lb.)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1 cup half-and-half<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">3</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">4 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">cup sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">Garnish: mint sprigs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bd; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1. </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">Process watermelon in a blender until pureed, stopping to
scrape down<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">sides as needed. Transfer 4</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">cups puree to a large bowl. Reserve any<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">remaining watermelon puree for another use. (Or grab a straw
for a cook’s<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">treat.) Whisk in half-and-half and sugar.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bd; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2. </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">Pour mixture into freezer container of a 1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">2</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">-qt. electric
ice-cream maker, and </span><span style="font-family: 'Times New Roman';">freeze according to manufacturer’s instructions. Transfer to
an airtight container, </span><span style="font-family: 'Times New Roman';">and freeze 4 to 5 </span><span style="font-family: 'Times New Roman';">hours. Let stand at room temperature 5 to
10 minutes before </span><span style="font-family: 'Times New Roman';">serving. Garnish, if desired.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">Makes: 1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 5.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 5.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">qt. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: 'Times New Roman';">Hands-on Time: 20 min. Total Time: 5 hr.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: 'Times New Roman';">Note: </span><span style="font-family: 'Times New Roman';">The total time for this recipe may
vary, depending on your ice-cream </span><span style="font-family: 'Times New Roman';">maker.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: Times New Roman; font-size: large;"><b>Raspberry-Lime Frozen Pops</b></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-align: center; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">cup sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">6 cups fresh raspberries<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">4 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">cup fresh lime juice (about 3 limes)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">4 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">tsp. vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">Garnish: fresh raspberries<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bd; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1. </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">Heat sugar and </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">cup water in a small saucepan over
medium heat until<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">sugar dissolves (about 3 minutes). Cool slightly (about 5
minutes).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bd; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2. </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">Puree sugar syrup, raspberries, and next 2 ingredients in a
blender until<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">smooth, stopping to scrape down sides as needed.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bd; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">3. </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">Pour mixture into 10 (4-oz.) plastic pop molds (about </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 5.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 5.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">3 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">cup mixture in<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">each). Top with lids of pop molds, and insert craft sticks,
leaving 1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">to 2<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">inches of each sticking out. Freeze 6 hours or until sticks
are solidly anchored<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">and pops are completely frozen. Garnish, if desired.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">Makes: 10 servings <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: 'Times New Roman';">Hands-on Time: 10 min. Total Time: 6 hr., 10 min.</span><span style="font-family: 'Times New Roman';"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: 'Times New Roman';"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: 'Times New Roman';"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: Times New Roman; font-size: large;"><i>Slicing a watermelon with ease</i></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: Times New Roman;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPtMzJ2WV8cwTHQlQ6by8ZDNzdNQfoj9PpxYwAWfWyH8Fc5Cm3EaBbdqrTQJHWtQo1i0YTsQ5O-cAZfTg2HjBom9CvSFeE9AoQSP4KXpLefjlsP0oRc7Kct63D28sh7FBlT97ewafqog/s1600/HiResLifestyle_Step1_iGenietti.jpg" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPtMzJ2WV8cwTHQlQ6by8ZDNzdNQfoj9PpxYwAWfWyH8Fc5Cm3EaBbdqrTQJHWtQo1i0YTsQ5O-cAZfTg2HjBom9CvSFeE9AoQSP4KXpLefjlsP0oRc7Kct63D28sh7FBlT97ewafqog/s320/HiResLifestyle_Step1_iGenietti.jpg" width="320" /></a></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: Times New Roman;">I'm always amazed at tools that make things in the kitchen much easier than before. The Grommet recently sent me <a href="https://www.thegrommet.com/i-genietti-angurello-watermelon-slicer-and-server" target="_blank">i Genietti Watermelon Slicer and Server</a> to try. I've been a believer that slicing watermelon is best done outside since juice tends to run in every direction possible. I can now slice and serve watermelon in the luxury of air conditioning! </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: Times New Roman;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: Times New Roman;">Recipes and recipe photo from <a href="http://www.barnesandnoble.com/w/around-the-southern-table-rebecca-lang/1110854893" target="_blank">Around the Southern Table</a> by Rebecca Lang (c) 2012 Oxmoor House and Rebecca Lang Cooks, LLC. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: Times New Roman;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: Times New Roman;"><br /></span></div>
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com1tag:blogger.com,1999:blog-4434589236493827305.post-25938347697385080912016-05-21T17:43:00.000-04:002016-05-21T17:43:11.226-04:00Skirt Steak with Fennel Slaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvzfNYNeVLd0X1zOUx8ObsqSxNjXNvS5Kf5LLgZFSTGDvGLQJ_o_W1Dpd7334JkrInv3rQGzgqYrLplh1Nlr5NHVOj_F8PR_gXZK_bmzdRToq43HpoALMMaF4rVG7yMEH06Cfw_I_WT0/s1600/skirt+steak+fennel+slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvzfNYNeVLd0X1zOUx8ObsqSxNjXNvS5Kf5LLgZFSTGDvGLQJ_o_W1Dpd7334JkrInv3rQGzgqYrLplh1Nlr5NHVOj_F8PR_gXZK_bmzdRToq43HpoALMMaF4rVG7yMEH06Cfw_I_WT0/s640/skirt+steak+fennel+slaw.jpg" width="425" /></a></div>
<br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;">Skirt Steak with Fennel Slaw</span><o:p></o:p></div>
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<br /></div>
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Fennel brings a light and bright flavor to a grilled skirt
steak. Skirt steak is packed with flavor and is super-tender after marinating.
It’s a mainstay at our house.<span style="mso-spacerun: yes;"> </span>Try adding
corn tortillas on the grill for impromptu tacos. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 4 servings<span style="mso-spacerun: yes;">
</span>Hands-on 30 minutes<span style="mso-spacerun: yes;"> </span>Total 1
hour<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Steak<o:p></o:p></div>
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1⁄3 cup red wine vinegar<o:p></o:p></div>
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1⁄3 cup extra virgin olive oil<o:p></o:p></div>
<div class="MsoNormal">
4 garlic cloves, minced<o:p></o:p></div>
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1⁄2 tsp. Dijon mustard<o:p></o:p></div>
<div class="MsoNormal">
1⁄2 tsp. table salt<o:p></o:p></div>
<div class="MsoNormal">
1⁄2 tsp. freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
1 1⁄2 lb. skirt steak<o:p></o:p></div>
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<br /></div>
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Fennel Slaw<o:p></o:p></div>
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1 1⁄4 cups thinly sliced fennel bulb<o:p></o:p></div>
<div class="MsoNormal">
1⁄4 cup sliced green onions<o:p></o:p></div>
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2 Tbsp. thinly sliced celery<o:p></o:p></div>
<div class="MsoNormal">
1 Tbsp. mayonnaise<o:p></o:p></div>
<div class="MsoNormal">
2 Tbsp. fresh lime juice<o:p></o:p></div>
<div class="MsoNormal">
1 Tbsp. chopped fresh cilantro<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. diced jalapeño pepper<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. red wine vinegar<o:p></o:p></div>
<div class="MsoNormal">
1⁄8 tsp. table salt<o:p></o:p></div>
<div class="MsoNormal">
1⁄8 tsp. freshly ground black pepper<o:p></o:p></div>
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<br /></div>
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1. Prepare Steak: Preheat grill to 350° to 400°F
(medium-high) heat. In a large zip-top plastic bag, combine the vinegar, olive
oil, garlic, mustard, salt, and pepper. Shake to combine. Add steak to the bag,
seal bag, and marinate 30 minutes. Remove steak from marinade, discarding
marinade.<o:p></o:p></div>
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2. Grill steak, turning once, 10 minutes for medium-rare.
Let steak rest for 10 minutes before slicing.<o:p></o:p></div>
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3. Prepare Fennel Slaw: Combine all ingredients. Chill
until<span style="mso-spacerun: yes;"> </span>ready to serve.</div>
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4. Slice each strip of steak in half to make 2 shorter
strips. Slice down the long side (across the grain) of each strip to create
1⁄2-inch-thick slices. Serve with slaw.</div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Optima-Regular; font-size: 13px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal;"><br /></span></div>
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<span style="font-family: Optima-Regular; font-size: 13px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Optima-Regular; font-size: 13px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal;">Excerpted from </span><i style="font-family: Optima-Regular; font-size: 13px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal;">The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce</i><span style="font-family: Optima-Regular; font-size: 13px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal;"> by Rebecca Lang. Copyright © 2016 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.</span></div>
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<o:p></o:p></div>
Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com0tag:blogger.com,1999:blog-4434589236493827305.post-6444200975937414452016-04-19T11:43:00.000-04:002016-04-19T11:43:51.839-04:0010 Things You Never Knew About Vegetables<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzpL8ANJZb7fhdyUdRygvVVVnDaJ4qodajBCOUSkw42H5FkbnwMrqZzsLSi0eaE0TbfN9wsA1gn8EHRE_g-hg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Vegetables are coming into full swing! <a href="http://www.amazon.com/Southern-Vegetable-Book-Root---Stalk/dp/0848746880/ref=sr_1_1?ie=UTF8&qid=1461080433&sr=8-1&keywords=the+southern+vegetable+book" target="_blank">Buy the book</a> and get cooking!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.amazon.com/Southern-Vegetable-Book-Root---Stalk/dp/0848746880/ref=sr_1_1?ie=UTF8&qid=1461080433&sr=8-1&keywords=the+southern+vegetable+book" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIi7jRJN7UuzpMlIK-fShg9OTuiKdN76rCbYZ4wOjrPCJtIeHm9FOfsL8_bsFVWExeD0MQU0aog_v7VSyDhczXp5Ph6f_OPwqo_HeK8AgxbFl7VPNCZqO_hUTJFBj4bAV7MH9Co9-K5i8/s400/Cover-Southern+Vegetable+Book+102915.jpg" width="350" /></a></div>
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<br /></div>
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<span style="font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-small;">(c) 2016 Rebecca Lang Cooks, LLC. All Rights Reserved. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-small;">The Southern Vegetable Book by Rebecca Lang (Oxmoor House, 2016)</span></div>
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<br /></div>
<br />Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com0tag:blogger.com,1999:blog-4434589236493827305.post-27036689390540567722016-03-29T09:20:00.000-04:002016-03-29T09:20:57.341-04:00Countdown to The Southern Vegetable Book<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAT-YgLTTCmP7Be7NVrzb1CucAyuo2VYb-PECVf4d5uRsjhROjmwh1gN1n5-Xx1wZRk79wrrJlZ1JBoRh5bJ3lCZE8iDxzczw4xETeaXvnORguVWKbBn4vJkUlVbGPgGMaGclBRXg5eI/s1600/Cover-Southern+Vegetable+Book+102915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAT-YgLTTCmP7Be7NVrzb1CucAyuo2VYb-PECVf4d5uRsjhROjmwh1gN1n5-Xx1wZRk79wrrJlZ1JBoRh5bJ3lCZE8iDxzczw4xETeaXvnORguVWKbBn4vJkUlVbGPgGMaGclBRXg5eI/s400/Cover-Southern+Vegetable+Book+102915.jpg" width="350" /></a></div>
There's only one week left until my new book is out! <a href="http://www.avidbookshop.com/book/9780848746889" target="_blank">Pre-order</a> now and make plans for some great book launch events coming soon.<br />
<br />
<a href="http://www.avidbookshop.com/event/local-chef-rebecca-lang-cookbook-launch-southern-vegetable-book" target="_blank">April 7 Avid Bookshop</a><br />
<a href="https://classes.cookswarehouse.com/ClassReg/Public/classes.asp?filter_chef=Rebecca+Lang&filter_location=+&filter_cuisine=+&filter_keyword=rebecca+lang&submit=Filter" target="_blank">April 19 The Cook's Warehouse </a><br />
<br />
To kick off the countdown in sweetness, eat cake for the wait.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Layered Carrot Cake</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Pineapple and freshly grated carrot sing of spring
sweetness. Nothing is sacrificed in this lightened-up cream cheese frosting;
it’s just as decadent<span style="mso-spacerun: yes;"> </span>as you always
remembered.<o:p></o:p></div>
<div class="MsoNormal">
Makes 16 servings<span style="mso-spacerun: yes;">
</span>Hands-on 30 minutes<span style="mso-spacerun: yes;"> </span>Total 2
hours<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Batter<o:p></o:p></div>
<div class="MsoNormal">
3 cups all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 cup plus 2 Tbsp.<span style="mso-spacerun: yes;">
</span>granulated sugar<o:p></o:p></div>
<div class="MsoNormal">
3 tsp. baking soda<o:p></o:p></div>
<div class="MsoNormal">
11⁄2 tsp. ground cinnamon<o:p></o:p></div>
<div class="MsoNormal">
11⁄2 tsp. table salt<o:p></o:p></div>
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1⁄3 cup vegetable oil<o:p></o:p></div>
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3 large eggs<o:p></o:p></div>
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3 large egg whites<o:p></o:p></div>
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11⁄2 Tbsp. vanilla extract<o:p></o:p></div>
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41⁄2 cups grated carrots<o:p></o:p></div>
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Vegetable cooking spray<o:p></o:p></div>
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<br /></div>
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Frosting<o:p></o:p></div>
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1⁄4 cup butter, softened<o:p></o:p></div>
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6 cups powdered sugar<o:p></o:p></div>
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2 to 4 tsp. fat-free milk (optional)<o:p></o:p></div>
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<br /></div>
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1. Prepare Batter: Preheat oven to 350°F. Combine first<span style="mso-spacerun: yes;"> </span>5 ingredients in a large bowl; make a well in
center of mixture. Whisk together pineapple and next 4 ingredients; add
pineapple mixture to flour mixture, stirring just until dry ingredients<span style="mso-spacerun: yes;"> </span>are moistened. Fold in carrots. Pour batter
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2. Bake at 350°F for 22 to 25 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on a wire rack 10 minutes.
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3. Prepare Frosting: Beat first 3 ingredients at medium
speed with an electric mixer until smooth. Gradually add powdered sugar to
butter mixture; beat at low speed just until blended. (Do not overbeat.) If
desired, beat in up to 4 teaspoons milk to desired consistency. Place 1 cake
layer on a serving plate; spread with 2⁄3 cup frosting, and top with remaining
cake layer. Spread remaining frosting over top and sides of cake.<o:p></o:p></div>
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<span style="font-family: Optima-Regular; font-size: 13px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal; text-align: start;">Excerpted from </span><i style="font-family: Optima-Regular; font-size: 13px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal; text-align: start;">The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce</i><span style="font-family: Optima-Regular; font-size: 13px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal; text-align: start;"> by Rebecca Lang. Copyright © 2016 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.</span></div>
<br />Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com1tag:blogger.com,1999:blog-4434589236493827305.post-6007218894472753442016-01-27T06:42:00.001-05:002016-01-27T06:44:01.350-05:00The Day our Skillet Went Cold<div class="separator" style="clear: both; text-align: center;">
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Each year on January 27, I re-post my tribute to my grandmother Tom. She will be missed as long as I'm living.<br />
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It was on this day, 13 years ago, that our family lost my beloved grandmother Tom. I’ve never written about that day. In fact, I don’t know that I’ve spoken of it with more than a handful of people. There are three days in my life that each and every detail live on so vividly in my mind and this is one of them. I was with her on the exact moment she no longer was on this Earth. It is equally as precious as the minutes when my children were born. </div>
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Tom was healthy her entire life, much more so than any other person I’ve known. She cooked daily until she was 100, never had a problem with arthritis, and often wore Nike running shoes the last few years of her life. Only weeks before her death, she was confined to a hospital bed, but still, uttered not one single complaint. Just like always, she never missed a moment to say, “I love you,” or to hold our hands. </div>
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I have always felt that Tom and I were connected on an even deeper level than that of a grandchild and grandparent. Our pure love of the kitchen bound us like nothing else could. It was her cast iron skillet filled with fried chicken that first taught me how comfort and love could be tasted and shared without saying a word. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5-wHSNRvNth0oNleY7YSMRhaq8WLdnB7uLdJgtUpYMEpp0nmvQ_gsKmRH1P-iYIVLZkUSWDzA8IKp9b-iwlHKcBZWIyByzVukB3K-vY-r6Y1mC3LcMImhDhuk2Ir6j-YCCp5eoh8r8A/s1600/DSC_0536.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5-wHSNRvNth0oNleY7YSMRhaq8WLdnB7uLdJgtUpYMEpp0nmvQ_gsKmRH1P-iYIVLZkUSWDzA8IKp9b-iwlHKcBZWIyByzVukB3K-vY-r6Y1mC3LcMImhDhuk2Ir6j-YCCp5eoh8r8A/s320/DSC_0536.JPG" width="320" /></a></div>
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For years, we cooked together, ate together, and talked for countless hours about recipes, cookbooks, and our loves of fat back, Coke in bottles, and <a href="http://www.nathalie.com/">Nathalie Dupree</a>. One of her finest days was when Mama brought her to cook with Nathalie and me in the very kitchen she’d seen on television so many times. Simply by sharing a stove, she taught me how imperative the act of cooking can be to a state of real happiness. Being blessed with the gift of sharing the moment when her soul went Home seemed natural and was the ultimate last chapter in our long story together. </div>
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My parents and I were with her all day, talking of everything we could think to say. We tried to fill the empty air with subjects that would keep all of our minds off the fact that her death was eminent. We talked about food, work, family, friends, and memories of days gone by. The nurses kept coming in and out, checking Tom’s pulse and blood pressure, which of course reminded us of why we were all there. </div>
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A family friend, Jane Knowles, came in to visit Tom one last time. She held Tom’s hand, stroked her hair, and sang <i>Holy Ground</i> with a voice that was nothing short of an angel’s. It was during this magnificent song that Tom left us and went on to meet the Lord she so dearly loved. It’s as if she waited for Jane and her hymn to say goodbye to all of us. Recalling these few minutes of witnessing my Tom drift away leaves me short on words and overflowing with tears. </div>
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In memory of Tom and her life so very well lived, I share her fried chicken recipe that has brought me comfort hundreds of times. It is with her skillet that I cook on and never forget.<br />
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<span style="font-size: large;"><b>Tom’s Fried Chicken</b></span></div>
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1 (3.5 pound) whole chicken, cut into 8 pieces</div>
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1/4 cup salt</div>
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1 1/2 cups vegetable shortening</div>
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1 teaspoon salt</div>
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1 teaspoon freshly ground pepper</div>
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1 cup all-purpose flour </div>
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Place the chicken in a large mixing bowl. Sprinkle with 1/4 cup salt and cover with cold water. Soak the chicken for 45 minutes. </div>
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Remove the chicken from the salt water and drain on paper towels. </div>
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Heat the shortening in an 8-inch cast iron skillet or a large deep skillet to about 360 degrees. </div>
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Sprinkle the chicken with 1 teaspoon salt and pepper. Coat each piece completely with flour, shake off the excess and gently place the chicken in the hot shortening. Fry 10 to 12 minutes per side or until golden brown, about 25 minutes total. Fry chicken in batches to prevent the skillet from becoming crowded. </div>
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Check the temperature of the oil occasionally. If the oil is too hot, the chicken will be too brown on the outside but not fully cooked through.</div>
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Drain fried chicken on a cooling rack placed over a rimmed baking sheet. </div>
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Serves 4<br />
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Copyright 2012 Rebecca Lang Cooks, LLC. All rights reserved. Visit www.rebeccalangcooks.com for more information.</div>
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com0tag:blogger.com,1999:blog-4434589236493827305.post-66245088055686165142015-12-15T07:51:00.003-05:002015-12-15T07:51:30.027-05:00My Favorite Christmas Cookie<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-align: center; text-autospace: none;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; font-size: 16.0pt; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;"><br /></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; font-size: 16.0pt; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxe8zNgSt4YDNkqI_nG0j8DkWcvVU4Zk6FBYScEb2RX2O7bKmJ-ylP0zJ2DvwujdZv5DpQxJipEb43pHA2lwVTFLX7uhTHyo_GfO6MlPxUhps_Ya0YjcBtZkc5LlXIjbYYn2EM6Z3FKBk/s1600/Santa+save+some+room+-+We+have+peppermint+wedding+-+342526475773753.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxe8zNgSt4YDNkqI_nG0j8DkWcvVU4Zk6FBYScEb2RX2O7bKmJ-ylP0zJ2DvwujdZv5DpQxJipEb43pHA2lwVTFLX7uhTHyo_GfO6MlPxUhps_Ya0YjcBtZkc5LlXIjbYYn2EM6Z3FKBk/s1600/Santa+save+some+room+-+We+have+peppermint+wedding+-+342526475773753.jpg" /></a>Peppermint Wedding Cookies<o:p></o:p></span></b></div>
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<i><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-BkIta; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">This recipe tastes
like a hybrid of a wedding cookie and a melt-away mint. The<o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-BkIta; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">peppermint candy
crumbs give a burst of refreshing sweetness with each bite.<o:p></o:p></span></i></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1 cup unsalted butter, softened<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">cup powdered sugar, sifted<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1 tsp. peppermint extract<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">tsp. salt<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">10 hard peppermint candies, crushed<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">cup powdered sugar<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bk; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">Parchment paper<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bd; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">1. </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">Beat butter at medium speed with an electric mixer until
creamy; gradually </span><span style="font-family: 'Times New Roman';">add </span><span style="font-family: 'Times New Roman';">1</span><span style="font-family: 'Times New Roman';">⁄</span><span style="font-family: 'Times New Roman';">2 </span><span style="font-family: 'Times New Roman';">cup sifted powdered sugar and peppermint extract, beating
well. Add </span><span style="font-family: 'Times New Roman';">flour and salt, beating until blended. Cover and chill dough
30 minutes.</span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bd; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">2. </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">Preheat oven to 350°. Place crushed peppermints in a bowl.
Place </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">2 </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">cup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">powdered sugar in a second bowl. Shape dough into 20 (1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">1</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">⁄</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 6.0pt; mso-fareast-font-family: ITCGaramondStd-Lt;">4</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">-inch) balls; place 1 </span><span style="font-family: 'Times New Roman';">inch apart on parchment paper-lined baking sheets.</span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Bd; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Bk;">3. </span><span style="font-family: "Times New Roman"; mso-bidi-font-family: ITCGaramondStd-Lt; mso-bidi-font-size: 9.5pt; mso-fareast-font-family: ITCGaramondStd-Lt;">Bake at 350° for 18 minutes or until bottoms are golden
(tops will be pale). </span><span style="font-family: 'Times New Roman';">Immediately roll each cookie in crushed peppermints and then
in powdered </span><span style="font-family: 'Times New Roman';">sugar. Generously sprinkle peppermints on top of each
cookie, mounding </span><span style="font-family: 'Times New Roman';">slightly. (Peppermints will stick to cookies as they cool.)
Cool completely on </span><span style="font-family: 'Times New Roman';">wire racks (about 30 minutes).</span></div>
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<br /></div>
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<span style="font-family: Times New Roman;">Recipe from <i>Southern Living Around the Southern Table</i> by Rebecca Lang. Copyright 2012 Oxmoor House</span></div>
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com0tag:blogger.com,1999:blog-4434589236493827305.post-74975704084475360362015-11-20T16:35:00.001-05:002015-11-20T16:35:12.721-05:00No Mess Turkey Brining with Swanson<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/aNVEPLqY8z4" width="480"></iframe><br />
<br />
<br />Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com0tag:blogger.com,1999:blog-4434589236493827305.post-74345164501815739202015-10-14T13:02:00.000-04:002015-10-14T13:02:27.847-04:00Celebrating with Southern Living at Dillard's <div class="separator" style="clear: both; text-align: justify;">
I'm thrilled to be hitting the road to Celebrate the Season with <i><a href="http://www.southernliving.com/" target="_blank">Southern Living</a></i> at <a href="http://www.dillards.com/brand/Southern+Living" target="_blank">Dillard's</a> stores across the South. Our schedule is below and we'd love to see you! If you can't make it to one of our live events, go by a Dillard's when you have time to wander and take in the new <i>Southern Living</i> shop inside the store. From tableware, cookware, housewares - it's really like stepping into the pages. Scroll down for just a fraction of what you'll find in the shop. Take a long sheet of paper to start a Christmas list for yourself!</div>
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<b><span style="color: #990000;">Knoxville, TN at <a href="http://www.dillards.com/s/west-towne-mall/0428" target="_blank">West Town Mall</a></span></b></div>
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<b><span style="color: #990000;">October 17, 2015 </span></b></div>
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<b><span style="color: #990000;"><br /></span></b></div>
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<b><span style="color: #990000;">Jacksonville, FL at <a href="http://www.dillards.com/s/st-johns-town-center/0230" target="_blank">Saint Johns Town Center</a></span></b></div>
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<b><span style="color: #990000;">October 24, 2015</span></b></div>
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<b><span style="color: #990000;"><br /></span></b></div>
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<b><span style="color: #990000;">Houston, TX at <a href="http://www.dillards.com/s/baybrook-mall/0779" target="_blank">Baybrook Mall</a></span></b></div>
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<b><span style="color: #990000;">November 7, 2015</span></b></div>
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<b><span style="color: #990000;">Mobile, AL at <a href="http://www.dillards.com/s/bel-air/0241" target="_blank">Bel Air Mall</a></span></b></div>
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<b><span style="color: #990000;">November 21, 2015</span></b></div>
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<span id="goog_998000477"></span><span id="goog_998000478"></span>Photographs used with permission from <i>Southern Living</i><br />
(c) 2015 Rebecca Lang Cooks, LLC<br />
rebeccalangcooks.comRebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com0tag:blogger.com,1999:blog-4434589236493827305.post-33750333451570401272015-05-26T08:06:00.000-04:002015-05-26T08:06:05.332-04:00Fried Chicken On Sale Today!<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.amazon.com/Fried-Chicken-Recipes-Crunchy-Comfort-Food/dp/1607747243" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_t1Zh2BH1rqgFlaVN9GlS9R2N0WdLA1eIi_K3SVvIq1n219KGhK6P6-RrhZ38sNV8wa_P7dGGuBlPDfQpe697Dbnv2XFSu9NGdvjDlB4XS48QkfRaA1HWouedo5aM11ACpv5xaztTl0/s400/LANG_Fried+Chicken.jpg" width="351" /></a></div>
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<span style="background-color: white; font-family: 'Times New Roman';"><span style="color: red; font-size: large;"><b>JOIN THE CELEBRATIONS:</b></span></span></div>
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<span style="color: red; font-family: Times New Roman;"><b><a href="http://www.avidbookshop.com/event/local-author-rebecca-lang-cookbook-launch-fried-chicken-recipes-crispy-crunchy-comfort-food" target="_blank"><i>Fried Chicken</i> Launch at Avid Bookshop in Athens, GA</a> </b></span></div>
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<span style="color: red; font-family: Times New Roman;"><b>May 29, 6:30 to 7:30 pm</b></span></div>
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<span style="font-family: 'Times New Roman';"><b><span style="color: red;"><a href="http://bit.ly/1bD9ESN" target="_blank"><i>Fried Chicken</i> Cookbook Party at Cook's Warehouse in Atlanta, GA</a></span></b></span></div>
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<span style="font-family: 'Times New Roman';"><b><span style="color: red;">June 16, 6 to 8 pm</span></b></span></div>
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<span style="color: #783f04; font-family: Times New Roman;"><br /></span></div>
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<span style="color: #990000; font-family: Times New Roman; font-size: large;"><b>OR BUY THE BOOK </b></span></div>
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<span style="color: #990000; font-family: Times New Roman; font-size: large;"><b>WHEREVER BOOKS ARE SOLD</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DDR72LPFJcLqyMhxIcfAYVJIUnp4QFYGqK1q1_RXutPTAAcc2dVQhTYwPOgka9BdlvnYl8W_-R2nBVOku91IDMvkzivVw2UReVomimU6NVSMO9QtJjE_XgRzdl3Z9YJcKJ11_IpbxTs/s1600/Brazillian+Fried+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DDR72LPFJcLqyMhxIcfAYVJIUnp4QFYGqK1q1_RXutPTAAcc2dVQhTYwPOgka9BdlvnYl8W_-R2nBVOku91IDMvkzivVw2UReVomimU6NVSMO9QtJjE_XgRzdl3Z9YJcKJ11_IpbxTs/s320/Brazillian+Fried+Chicken.jpg" width="275" /></a></div>
<b style="font-family: 'Times New Roman';"><span style="font-size: large;">Brazilian Fried Chicken</span></b><br />
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<span style="font-family: "Times New Roman";">Supposedly the first ruler of Brazil
often requested this peasant fried chicken dish, <i style="mso-bidi-font-style: normal;">frango á passarinho</i>, instead of the royal dishes he was usually
offered. Walk into a bar in Brazil for happy hour and the menu will likely
include a version of <i style="mso-bidi-font-style: normal;">frango á passarinho</i>,
still popular today. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">It is time-consuming to cut a whole
chicken into 20 pieces without a cleaver. If you don’t have one, heavy-duty
kitchen shears will do the job as well. The cuts can be random but some will be
straight through the bones. Just make sure the pieces are all about the same
size.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">Serves 4 to 6<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman';"><br /></span></div>
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<span style="font-family: 'Times New Roman';"><br /></span></div>
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<span style="font-family: 'Times New Roman';">6 cloves garlic</span></div>
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<span style="font-family: "Times New Roman";">Juice of 1 lemon <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman";">1/2 cup chopped white onion<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman";">2 tablespoons fresh flat-leaf parsley,
plus more for garnish<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">1/4 cup white wine<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">1 tablespoon olive oil <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
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<span style="font-family: "Times New Roman";">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman";">1 teaspoon freshly ground black pepper<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">1 chicken (about 3 pounds, 8 ounces), cut
into 16 to 20 pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman";">2 cups all-purpose flour <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
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<span style="font-family: "Times New Roman";">2 tablespoons dried oregano <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
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<span style="font-family: "Times New Roman";">2 teaspoons baking powder<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">6 cloves garlic, thinly sliced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">Vegetable oil, for frying<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">To make the marinade, place the garlic in
the bowl of a food processor fitted with the metal blade and pulse until
minced. Add the lemon juice, onion, parsley, wine, olive oil, salt, and pepper
and process until finely chopped. Transfer the marinade to a large mixing bowl,
add the chicken pieces, and toss to combine. Cover and refrigerate overnight. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">In a small bowl, whisk together the flour,
oregano, and baking powder. Remove the chicken from the refrigerator and leave
it in the marinade. Add the flour mixture and stir to coat the chicken evenly.
Discard any marinade remaining in the bowl.<b style="mso-bidi-font-weight: normal;">
<o:p></o:p></b></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">In a large heavy skillet, heat 1/2 inch
of vegetable oil over medium heat to 365˚F. Set a wire rack over a rimmed
baking sheet. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">Working in batches, carefully place 6 to
8 pieces of chicken in the oil. Fry, turning often, for 8 minutes, or until
brown and juices run clear. Maintain a frying temperature of 340˚F to 350˚F.
Drain the chicken on the wire rack. Repeat with the remaining pieces.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">After all the meat is fried, turn off the
heat. Line a plate with a paper towel. Place the sliced garlic in a metal
strainer and slowly lower into the hot oil to fry for 10 to 15 seconds or until
lightly browned. Quickly remove the strainer from the oil and drain garlic on
the prepared plate. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">Serve the chicken sprinkled with garlic
and additional chopped parsley.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times New Roman;"><i>(c) 2015 Rebecca Lang Cooks, LLC</i></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times New Roman;"><i>Recipe and photos from Fried Chicken (Ten Speed Press, May 2015) by Rebecca Lang. Photos by John Lee. </i></span></div>
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<span style="font-family: Times New Roman;"><i><a href="http://rebeccalangcooks.com/">rebeccalangcooks.com</a></i></span></div>
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com1tag:blogger.com,1999:blog-4434589236493827305.post-64800966835027419952015-04-02T13:12:00.001-04:002015-04-02T13:13:10.547-04:00Ten-Layer Lemon Cheese Cake <div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<span style="font-family: 'Times New Roman';">Many Southerners remember this cake
from childhood, but it’s rarely found on tables today. There is no cheese in
the recipe and it’s not even distantly related to a cheesecake. This heirloom is simply white cake iced with lemon curd. Published
lemon cheese recipes are scarce in all formats. Even an online search turns up more New York
style cheesecakes than it does this Southern classic. It’s properly pronounced with
no space or breath between lemon and cheese.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: 'Times New Roman';">I’d love to hear about any of your family
connections to a Lemon Cheese Cake or memories of this famous cake. I can talk good cakes all day! If you had
it as part of a special occasion in the past, you’ll remember it.</span><br />
<span style="font-family: 'Times New Roman';"><br /></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: 'Times New Roman';">Ten-Layer Lemon Cheese Cake</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">Vegetable cooking spray<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">4 1/2 cups cake flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">4 tsp. baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">1 tsp. baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">1/2 tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">5 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">1 3/4 cups whole milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">1 tsp. vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">1 cup unsalted butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">2 1/4 cups sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">Lemon Curd<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Lt;">Preheat oven to 350˚. Coat 3
(9-inch) round cake pans with cooking spray. If you have more cake pans of the
same size, prepare them as well. More pans makes little layers easier.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Lt;">Whisk together flour, baking powder,
baking soda, and salt in a medium bowl. Whisk </span><span style="font-family: 'Times New Roman';">together eggs, milk, and vanilla in
a second medium bowl.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Lt;">Place butter and sugar in the bowl
of a heavy-duty electric stand mixer, </span><span style="font-family: 'Times New Roman';">and beat at medium speed 2 minutes
or until light and fluffy. Add flour mixture </span><span style="font-family: 'Times New Roman';">to butter mixture alternately with
milk mixture, beginning and ending with </span><span style="font-family: 'Times New Roman';">flour mixture. Beat at low speed
until blended after each addition. Increase </span><span style="font-family: 'Times New Roman';">speed to medium, and beat 1 minute. Pour
3/4 cup batter in each prepared pan.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Lt;">Bake at 350° for 8 to 10 minutes or
until centers of cakes spring back </span><span style="font-family: 'Times New Roman';">when pressed lightly with your
finger. Remove from pans </span><span style="font-family: 'Times New Roman';">to wire racks while cake layer is
still very warm; cool completely. Respray pans, pour another 3/4 cup batter in
each, repeat baking until all layers are complete.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Lt;">Place 1 cake layer on a cake stand
or serving plate. Spread a thin layer of lemon curd to edges (about 3
tablespoons per layer). Repeat procedure with remaining </span><span style="font-family: 'Times New Roman';">cake layers and curd. Spread
remaining curd on top and sides of cake. The lemon curd is translucent so you
will see the layers of the cake.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">Lemon Curd<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">1 1/2 cups unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">2 1/4 cups sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">3/4 cup fresh lemon juice<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">1/4 tsp. salt<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-fareast-font-family: ITCGaramondStd-Bk;">12 large egg yolks, beaten<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">Melt
butter in a medium saucepan over low heat. Remove from heat; stir in sugar and
next 2 ingredients. Spoon about 1/2 cup of the warm butter mixture into the egg
yolks. Whisk well to combine. Whisking constantly, whisk egg yolks into the butter
mixture in the saucepan. Place over low heat. Cook, whisking constantly, until
170˚ is reached, about 10 minutes. Pour into a mixing bowl placed over an ice
water bath. Whisk to cool curd to room temperature. This prevents the yolks
from curdling while cooling. Whisk well if curd develops a layer on top while
sitting.<o:p></o:p></span><br />
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Copyright 2015 Rebecca Lang Cooks, LLC. All rights reserved.<br />
www.rebeccalangcooks.com</div>
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Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com26tag:blogger.com,1999:blog-4434589236493827305.post-90951334865117730102014-12-18T09:23:00.000-05:002014-12-18T09:23:06.128-05:00Ham for Christmas (with a little bourbon)<div class="separator" style="clear: both; text-align: center;">
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Cured hams retain a rosy color after you cook them. With a fresh, uncured ham like the one here, the meat has a much lighter color after cooking, more like that of pork loin. Fresh hams are usually available in grocery stores around the holidays, but you might have to order them at other times of the year. I like to make this ham before Christmas, so I can easily feed a crowd for days. I make a meal of it right out of the oven and slice up the rest for later in the week. The butt portion is the rounder side of the ham, with less bone, so it’s easier to slice.<br /><br /><span style="color: #b45f06;"><span style="font-size: large;">Pecan, Bourbon, and Cane Syrup Ham </span></span><br />
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1 (10- to 11-lb.) fresh bone-in ham (butt portion)<br />1 Tbsp. rubbed sage<br />3 Tbsp. extra virgin olive oil<br />5 garlic cloves, minced<br />1 tsp. salt<br />1 tsp. freshly ground pepper<br />1⁄2 cup cane syrup<br />1⁄4 cup firmly packed light brown sugar<br />1⁄4 cup bourbon<br />1 Tbsp. Dijon mustard<br />3⁄4 cup chopped pecans<br />Garnish: Satsuma orange wedges<br /><br />1. Preheat oven to 325°. Score ham skin and fat, making shallow (1⁄8-inch-deep) cuts about 1 1/2 inches apart in a diamond pattern.<br />
<br />
2. Combine sage and next 4 ingredients. Rub mixture over ham. Place ham, fat side up, on a lightly greased rack in an aluminum foil-lined roasting pan.<br />
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3. Bake at 325° for 3 hours. Meanwhile, bring cane syrup and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 3 minutes. Add pecans, and simmer, stirring frequently, 3 minutes or until thick and syrupy.<br />
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4. Remove ham from oven. Spread glaze over top of ham. Bake 30 minutes, basting with pan juices every 10 minutes. Shield with foil to prevent excessive browning, and bake 30 more minutes or until a meat thermometer inserted into center of ham registers 145°. Let stand 30 minutes before slicing. Garnish, if desired.<br />
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Makes: 16 servings <br />Hands-on Time: 30 min. Total Time: 5 hr.<br />
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Recipe from Around the Southern Table by Rebecca Lang (Oxmoor House, 2012). Photo credit: Jennifer Davick <br />
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<br />Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com1tag:blogger.com,1999:blog-4434589236493827305.post-56347584187963524122014-11-17T13:04:00.000-05:002014-11-17T13:04:24.959-05:00Cast Iron Skillet Restoration<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="http://www.lodgemfg.com/" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_S0f6mSGlxDfb3ZUWTYlAErQWGurqHPXHV3aaZsupitD3i2-T0rZeckdJ95E_JizPfPB4MvHSICc82FHoHLyfaPHWoXxQJ2kssXk9Hf7nuUvjxf6Gco0H48ghH7fDV2ufSB1GEbePRY/s1600/IMG_3043.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.lodgemfg.com/" target="_blank"><i>Skillets being made at Lodge's foundry in South Pittsburg, TN</i></a></td></tr>
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It’s during the holidays that many cast iron skillets take their rightful place on the stove and in the oven. With heirloom recipes on menus for special occasions all over the country, it’s imperative to keep your skillet in pristine condition for the most joyous time of year. <br />I own more skillets than I can lift in 10 minutes and use them as much as I do my stainless pots and pans. Each time I teach cooking classes, I get at least one question about caring for cast iron. It can be confusing. I recently received the following email from Susie Pease, a friend that’s attended several cooking classes of mine and has a nice collection of my books on her shelf. With her permission, I’m sharing it below.<br /><br /><i>Hi Rebecca, <br />I have a question I am hoping you can help me with. This will make you cringe. I put my cast iron skillet through the dishwasher. I know I am supposed to just clean with water and salt and then season with oil, but I last used it to fry chicken and the pan set out dirty for several hours and I felt like it was covered with bacteria and needed sanitized. I brought the pan out of the dishwasher this morning and not only does the finish look washed off, even flaking off in places, but it is rusty too. Did I ruin it? Is it salvageable, and if so, what do I do?</i><br />
<i>Susie</i><br />
<i><br /></i>I called my good friend Mark Kelly at <a href="http://www.lodgemfg.com/" target="_blank">Lodge Cast Iron</a> to make sure I was offering Susie the most accurate advice. I haven’t seen a skillet personally that’s been through the dishwasher, but have heard stories of the horror all that hot water and soap can create.<br />Mark assured both of us that cast iron will live forever, even after “the unpardonable sin of putting the cookware in the dishwasher.”<br />Lodge has a video that helps bring back life to any skillet that’s seen better days, even at its owner’s hands. It’s really true – it does last forever. Your skillet will most likely outlast you. <br />
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<br /> <iframe allowfullscreen="" frameborder="0" height="360" src="//www.youtube.com/embed/Gg6S6vWyPH8?feature=player_detailpage" width="640"></iframe><br />
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Some of my favorite facts about cast iron are below. <br />
<br />1. Cast iron holds heat incredibly well.<br />2. Seasoning the pan means that the pores of the iron have absorbed oil. <br />3. Well-seasoned pans have a non-stick surface.<br />4. Cast iron is one of very few kinds cookware that will outlive you. They are commonly passed down from generation to generation.<br />5. Never, ever wash cast iron in the dishwasher.<br />6. If the pan feels sticky to the touch, the seasoning oil has gone rancid. Use soap-free steel wool to remove the sticky film. Then reseason the pan.<br />7. Season a pan by rubbing with vegetable oil and “cooking” the pan for 1 hour at 350˚ to 400˚.<br />8. If food is stuck on the pan, clean with a little water and a stiff brush. Heat the cleaned pan on top of the stove to thoroughly dry all the water and use a kitchen towel to rub on a light coating of oil. <br />9. For light cleaning, rub the pan with kosher salt and wipe clean with a towel.<br />10. If you’re stacking cast iron skillets, place a paper plate in between each one.<br /><br /><span style="font-size: x-small;">Video used with permission by Lodge Manufacturing Company. </span><br />
<span style="font-size: x-small;">Text Copyright 2014 by Rebecca Lang Cooks, LLC.</span>Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com3tag:blogger.com,1999:blog-4434589236493827305.post-84288334722624633362014-09-01T07:07:00.001-04:002014-09-01T07:07:30.922-04:0010 Things You Need in Your Kitchen Now<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.gourmet-coffee.com/home.php" target="_blank"><img alt="http://www.gourmet-coffee.com/home.php" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjeVgFcxU5AYvsUte3_HD_gohd0jH85D4G1KY2XRhjVhJcpmbnwWW5E6bfVk85kqfvYzNdhQ3eBe_s2e-uTghGCHwVO71AgYwEdTuqf4E5_YqDAEXcx028FmxhTEXmEKHcm5PH8ANdV0/s1600/Screen+Shot+2014-08-28+at+10.55.12+AM.png" height="212" width="320" /></a> </div>
Rogers Family Company Coffee and Tea Market have ingeniously created single serve coffee in 97% bio-degradable packaging that works in K-Cup brewing systems. I drink the <a href="http://www.gourmet-coffee.com/home.php" target="_blank">Fog Chaser OneCup</a>. It's robust, rich, and smells like coffee on the opening of each package (something most single serve coffee cups can't offer). Help put an end to the single serve coffee waste filling up landfills and make the switch.<br />
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<a href="http://www.teroforma.com/shop/the-perfect-gift/gifts-for-wine-lovers/wine-twirls.html" target="_blank"><img alt="http://www.teroforma.com/shop/the-perfect-gift/gifts-for-wine-lovers/wine-twirls.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hvOG-Cx_GhTngY7iJA4tVQZgJZbS3d1JMMAX24X09GC4cXBxDa3_S2BiOn4ayf08nOJUeddc2b3UsTTR2BQ23rKkcfZQ5mHmqz62aTod46mZGCof5HFKDynnBQPbzDWfG4mvBrLoHlY/s1600/Screen+Shot+2014-08-28+at+10.58.45+AM.png" height="320" width="230" /></a></div>
Those that know me know that I adore a good glass of wine. There's nothing like sitting on the back porch with a cold glass of wine, until that wine gets warm. It's a common problem in the South, where heat and humidity are a part of life. <a href="http://www.teroforma.com/shop/the-perfect-gift/gifts-for-wine-lovers/wine-twirls.html" target="_blank">Wine Twirls</a> are one of those items that I first tried and kept wondering why I hadn't thought of them. They are brilliant. No flavor is imparted in the wine at all, and each glass is kept refrigerator cold for 45 minutes.<br />
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<a href="http://frogtape.com/" target="_blank"><img alt="http://frogtape.com/" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPEoUlG_a9MFywCdf-1We1ZdI9iWa7aRwSAkl0GpsOR-RCU4HVUx3LzQMYDbBWMPeGxCq9wfw_w_1sXvdsc2OQTwZS_a8zgnQljRcIkX2wDj-C49kJ3A12IygOAiL7BfX6oLCj-f2EUM/s1600/Screen+Shot+2014-08-28+at+11.01.47+AM.png" height="263" width="320" /></a></div>
Labeling is part of an organized kitchen and I use <a href="http://frogtape.com/" target="_blank">FrogTape</a> daily. I label my children's water bottles, mark dates to containers in the fridge, and add details to anything I put in the freezer. The tape sticks to wet containers, stays on, and peels off easily when you need to remove it.<br />
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<a href="http://www.truefabrications.com/products/98-Insulated-Wine-Bags/1743-Bottle-Bubble-Ice/" target="_blank"><img alt="http://www.truefabrications.com/products/98-Insulated-Wine-Bags/1743-Bottle-Bubble-Ice/" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIW6wUv_4p-2a85AZFdg81UN8hUPo617lWl65zEy1rUABiiZhmCISU-mngczkAHxNzoTQs1r9X3lIXBXh8t8IC8P-MO1SFaPNms2rxBf1e9-bCY0o-du-PcSiDon1xI07FXcm4sVp8EyQ/s1600/Screen+Shot+2014-08-28+at+11.03.48+AM.png" height="319" width="320" /></a></div>
This <a href="http://www.truefabrications.com/products/98-Insulated-Wine-Bags/1743-Bottle-Bubble-Ice/" target="_blank">Bottle Bubble Ice</a> bag chills wine in minutes and also has handles for on the go. I own three of them.<br />
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<a href="http://www.pigtailbrands.com/big-eds-heirloom-barbecue-sauce/buy-big-eds-heirloom-bbq-sauce-30-year-family-recipe/" target="_blank"><img alt="http://www.pigtailbrands.com/big-eds-heirloom-barbecue-sauce/buy-big-eds-heirloom-bbq-sauce-30-year-family-recipe/" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRagtTVYfeoxzUO26Q0kn6n-wlU6-JrGqthr4P-icEKlLgiK7QtWf97YFO0CbI84DzZQSTrHHOC-v1i3oZqREcr6kww7JbR7tzWmrtjxJVhyaZ4l9j3xHVz20j2AcmykHpKTbdsjIA8k/s1600/Screen+Shot+2014-08-28+at+11.07.44+AM.png" height="320" width="213" /></a></div>
I've never been much of a fan for bottled barbecue sauces, but this one really took me by surprise. It's very close to the sauce I was raised on. <a href="http://www.pigtailbrands.com/big-eds-heirloom-barbecue-sauce/buy-big-eds-heirloom-bbq-sauce-30-year-family-recipe/" target="_blank">Big Ed's Heirloom BBQ Sauce</a> is now a staple for our family.<br />
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<tr><td style="text-align: center;"><a href="http://www.sharpie.com/enUS/Pages/sharpiemarkers.aspx" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="http://www.sharpie.com/enUS/Pages/sharpiemarkers.aspx" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdKFEtogQPD3y820wsr7pGbnQz2mdL7FdlJg_1EXoNFgu29AEA-mK-z7xEWF70SOKx23h3t2wx3i3E6knB1jqYY9Hv-LKdN_kT1mGgQpyy30C0Bab1E9BeYEGquBHXo1JqwNeiiOir-8/s1600/Screen+Shot+2014-08-28+at+11.13.06+AM.png" height="320" width="320" /></a></td></tr>
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A <a href="http://www.sharpie.com/enUS/Pages/sharpiemarkers.aspx" target="_blank">Sharpie</a> is almost always within an arm's reach in my kitchen. I write the date of purchase on the bottom of my spice bottles, scribble on the FrogTape, and jot down the opening date on jars of jellies and condiments in my fridge. <br />
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<a href="http://www.wuesthof.com/usa/products/product-details/tomato-knife-4109" target="_blank"><img alt="http://www.wuesthof.com/usa/products/product-details/tomato-knife-4109" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDVK4Z_i4NvLy0QAsBRPuKj7vFKXO0ntZOFIhq5Fhw-1WzEpDHxXOdq4YHaRFp7TADZtMM1-YXeThDNq0PfthEeo4lRvoqRGh345_72wRXdRo3m66DLFJQqpUOYe-A3xXdqqbjr_vylM/s1600/Screen+Shot+2014-08-28+at+11.16.37+AM.png" height="318" width="320" /></a></div>
This is a knife I couldn't live without. It's a <a href="http://www.wuesthof.com/usa/products/product-details/tomato-knife-4109" target="_blank">tomato knife</a> from Wusthof. The perfect size with a serrated edge makes it ideal for nearly all fruits and vegetables and small loaves of bread. The fork on the end is an added bonus for picking up the fresh sliced goodies.<br />
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<a href="http://www.target.com/p/up-up-latex-free-vinyl-exam-gloves/-/A-14376219#prodSlot=medium_1_3&term=latex+gloves" target="_blank"><img alt="http://www.target.com/p/up-up-latex-free-vinyl-exam-gloves/-/A-14376219#prodSlot=medium_1_3&term=latex+gloves" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LpqAECzKGdvJ3u1Pxma2xiQoPJLKkSK-vzTWhTbvSERvBe8TNvuYZ5Z4-oYvyU1Cu5TipyQMqrWC_gl2VRj_s3cULtvJQ-KRIEKdMsryMfSHfkhPbUODynwH6Ft_o5Aui0CtCaFt9RU/s1600/Screen+Shot+2014-08-28+at+11.20.14+AM.png" height="313" width="320" /></a></div>
After spending nine months covered up in chicken, I went through my fair share of <a href="http://www.target.com/p/up-up-latex-free-vinyl-exam-gloves/-/A-14376219#prodSlot=medium_1_3&term=latex+gloves" target="_blank">latex gloves</a> (always powder free). I use them not for a dislike of raw chicken, but for quick and easy cleanup. If one of the children needs me right away, I can slip off the gloves and get going.<br />
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<a href="http://www.oxo.com/p-768-bag-cinch-3-pack.aspx" target="_blank"><img alt="http://www.oxo.com/p-768-bag-cinch-3-pack.aspx" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yb6eE8W9KUUBx8FpxkYCWnx25dKbKjj39o7ezRK70W6ZK6D8TnLvqIec1pngGMym7b2fT586ykenNkxsUng4FwAxHCFZripeiWTJwwbARiftJB1cE4USpLKvCxA1KbcEX7qkonX3lFg/s1600/Screen+Shot+2014-08-28+at+11.37.35+AM.png" height="290" width="320" /></a></div>
With no shortage of carbs around our house, twist ties are in high demand. The little metal flimsy ones that come on bread packages are really shamed by the <a href="http://www.oxo.com/p-768-bag-cinch-3-pack.aspx" target="_blank">Bag Cinch</a> by OXO. They keep the packages tight and are much easier to take on and off.<br />
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<a href="http://www.fronterafiesta.com/store/seasoning-sauces/texas-original-taco-skillet-sauce/27-92" target="_blank"><img alt="http://www.fronterafiesta.com/store/seasoning-sauces/texas-original-taco-skillet-sauce/27-92" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAUBWB0RA2HjjsJgBelUTpMVWRDN9y1h3pT1t2sJxz70UmRPfEaHfdpbV7dsaHWvDikq3wTbtCJvM9HNiujzHsJv1jyKw7IqRqkgGUviqeoVZQVc-p9XeSG3l_V4sFDSZXTPqk59HHlU/s1600/show_image_in_imgtag.jpg" /></a></div>
I'm a new fan Rick Bayless' line of sauces. The <a href="http://www.fronterafiesta.com/store/seasoning-sauces/texas-original-taco-skillet-sauce/27-92" target="_blank">Texas Original Taco Skillet Sauce</a> is my favorite and is known to appear at our house on all things from roasted eggplant to poached eggs. It's a staple in the pantry. Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com0tag:blogger.com,1999:blog-4434589236493827305.post-45374177348139632212014-07-21T22:33:00.001-04:002014-07-21T22:33:14.597-04:00Beauty at Lake Austin Spa Resort<div class="separator" style="clear: both; text-align: center;">
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I could stay and teach cooking classes at <a href="http://lakeaustin.com/spa-resort" target="_blank">Lake Austin Spa Resort </a>forever if they'd let me. I've just returned from my third visit to one of the prettiest places there is. On the days I'm not teaching, I love to wander with my camera and try to capture as many images as possible to tide me over until my next visit. Here are a few of my favorites.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFVli7SGhlcjwFRAW8f5il7dRyMhavcnQdrqPnvYnwDSUWHrNdNBT-UnhtRSyFRxQpmZDqvvd62LENZUg1CGe2f4zAAK-rF6KSO9T6nT_gJhfmKsmMFaWgROd5xTK2hbYzXHoREKmRAk/s1600/DSC_0719.JPG" height="214" width="320" /> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik97wEEj3aOU70LRuVQHgjwXhFB2oI-RLQ44ZwydFiPZ0Yt-XWAGgJAvEbszhvgelHv6kKcuNKViiDqlpyqV_L_ZCHhP1oVqMSACQKb7N21uFajQIYbEnJBgQym2E4FIBBr98XyAMiw5U/s1600/DSC_0647.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik97wEEj3aOU70LRuVQHgjwXhFB2oI-RLQ44ZwydFiPZ0Yt-XWAGgJAvEbszhvgelHv6kKcuNKViiDqlpyqV_L_ZCHhP1oVqMSACQKb7N21uFajQIYbEnJBgQym2E4FIBBr98XyAMiw5U/s1600/DSC_0647.JPG" height="318" width="320" /></a></div>
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<br />Rebecca Langhttp://www.blogger.com/profile/05620963948842241268noreply@blogger.com1