My husband is a big fan of the Twelve Steps. He lost around 175 pounds and has kept the weight off for about 10 years. He feels that he would never have been able to do it without the “program”.
So, off course when we were driving through Ohio, we HAD to stop off at Dr. Bob’s house. Dr. Bob’s kitchen is where much of the history AA took place. We toured the house, watched a video and bought a couple of things from the gift shop. Right before we left we took this picture of my now slim husband.
I’d love to give you a tutorial for making this page, but there’s really nothing to it. All I did is mount the photo on white cardstock and glue it on scrapbooking paper. Then I printed the title, cut it out and glued that down too. The whole thing took less than 10 minutes.
Image by Ariela R.
I live in the Middle East.
Here, company or holiday meals always start with a wide selection of Mezze. Mezze are tiny dishes, usually simple salads, breads, and spreads, that are laid out family style before the meal begins. Mezze are the western equivalent of appetizers, but served much more frequently.
Why are mezze on my mind?
I’ll be eating at my sister-in-laws table tonight. I can almost predict there will be an enormous selection of mezze available. Her usual dishes are challah, dill dip/spread, fish, eggplant salad, zhug (middle eastern version of pesto), charif (hot sauce), hummus, techina, eggs and onions, pickles and olives, sliced and seasoned onions, and tossed salad. She also will probably add one or two extras like carrot salad or Israeli salad.
Mezze sounds like a tremendous amount of work, but it’s not. It isn’t nearly as much trouble to throw together as it seems. Most of the dishes are available ready made and at very reasonable prices for the small amounts needed. Other dishes, like coleslaw, are very easy to produce. People generally serve a combination of purchased and homemade mezze.
If you’d like to create your own mezze, here are a couple of recipes I posted in the past:
The book is called Handicrafts In The Home and it was written in 1910 by Mabel Tuke Priestman. Handicrafts in the Home gives instructions for 21 different crafts. The book has chapters on piercing sheet metal, repousse work and etching on metal. Some other chapter are Pyrography, pulled rugs and artistic darning.
This is an excellent book and you don’t want to miss taking at least a quick look at it.
source: Daniel Go
When I first got married, I used to make deep fried french fries all the time. But like most people, 30 years ago, when information started to circulate about the dangers of cholesterol, I switched to oven frying instead.
Today though, I woke up with an unexpected urge to make my own.
Since it had been decades since I deep fried anything, the first thing I did was look online to get some tips. I spent over a half hour reading hint articles, watching YouTube videos, and perusing answers to deep frying questions.
By the time I was finished, I knew everything I needed to know in order to produce some truly delicious french fries. Everyone who tasted them said they were much better than anything they had ever tasted in a restaurant.
frozen french fries (do not defrost)
1. Fill a medium pot with 2/3 of the way with olive oil.
2. Place pot over medium to high flame and heat till oil is hot, but not smoking. To test for appropriate temperature, place a single fry in the pot and allow till cook till light brown. If fry is tender in the middle and crispy on the outside, temperature is correct.
3. Place a small amount of frozen fries in the hot oil. I only cooked about 1 1/2 handfuls per batch, in order to avoid substantially lowering the temperature of the oil. You will need to make one batch per person, if using the french fries as a side dish.
4. When light brown, remove the french fries with a slotted spoon and place on a double layer of paper towels. Blot the tops of the french fries to remove excess oil.
5. Sprinkle very lightly with salt and serve with ketchup.
Note: I used much less salt than I do when making oven fries. When making oven fries, most of the salt falls onto the pan, but with deep fat fries, most of the salt sticks.
This chili is HOT. If you need a milder chili, add more beans or eating the chili over rice.
1 tbsp olive oil
1/2 large red onion, chopped
1/2 green pepper, chopped
1 can (undrained) chili beans (vegan/parve)
1 17 oz can (undrained) chopped tomatoes
1 cup cashews, whole or halved
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1 tsp sweet paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1 1/4 tsp salt
1/4 tsp pepper
Saute the onions in oil for 2 minutes. Add the green pepper and saute for another 2 minutes.
Add the rest of the ingredients.
Simmer, uncovered, till most of the liquid cooks out.
Serve immediately or refrigerate for several days.
When I cleaned out the fridge this morning, I got an unpleasant surprise. Stuffed all the way in the back corner was a half loaf of old, stale bread. I wanted to throw it out, but I knew I’d feel too guilty. Instead, I spent a few minutes looking through old recipes. What I came up with was Bruschetta. Aah, perfect.
4 slice stale bread
2 small tomatoes
1/4 cup olive oil
1/4 tsp salt
1/8 tsp pepper
1 tbsp olive oil
1/4 tsp garlic powder
1/2 tsp dried basil
Combine the 1/4 olive oil, salt and pepper in a small bowl. Brush onto both sides of the bread. Bake in toaster oven till both sides are very lightly toasted.
Meanwhile, coarsely chop tomatoes. Mix in 1 tbsp olive oil, garlic and basil. Let marinade.
When bread is finished toasting, let cool for three minutes. Spread with tomato mixture and your bruschetta is ready.
Bruschetta Variation #1: Skip the tomato mixture. Classic bruschetta is eaten without a topping.
Bruschetta Variation #2: Substitute 1/4 cup chopped fresh basil leaves for the dried basil.
This amazing soup takes eight minutes to make, from start to finish. It’s a “dumbed down” version of a long cooking, complicated recipe I found several years ago.
1 can kidney beans, rinsed and drained
1/2 can corn (optional)
1 14 1/2 ounce can of Italian Tomatoes
1 chicken bouillon cube (vegan or regular)
1 cup water
1-2 dribbles hot sauce
1 tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
scant 1/2 tsp. pepper
salt to taste
Combine all ingredients in a large pot. Let come to boil. Simmer two or three minutes and serve. Leftovers can be refrigerated and reheated later.
Note: I’m not crazy about the addition of the corn because I think it gives the soup a slightly sweet twang. However, most other people do enjoy it.