tag:blogger.com,1999:blog-88925654208807905262024-03-05T10:21:50.109-06:00Anna's Adventures, mostly culinaryAnnahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-8892565420880790526.post-56014809801671878382014-04-05T14:10:00.003-05:002014-04-06T10:48:23.986-05:00How to travel with your giant lab<div class="separator" style="clear: both;">
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<span style="font-family: Verdana, sans-serif;">Usually we don't take Jackson on 16 hour road trips to Jakson Hole, WY (wait, is his name a coincidence? Um, no). Usually we don't take such long road trips either. But since this time we decided to drive, our almost 10 year old 100 lbs lab wouldn't take "no" for an answer.</span><br />
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<span style="font-family: Verdana, sans-serif; text-align: center;"> So, here are some tips on how to travel with your pup: </span><br />
<span style="font-family: Verdana, sans-serif;">1. Buy a Subaru Outback. They are dog approved. I'm sure you've seen the cool commercials. </span></div>
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<span style="font-family: Verdana, sans-serif;">2. Frequent breaks. That's the most my dog had a chance to pee in a 16 hour period. </span></div>
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<span style="font-family: Verdana, sans-serif;">3. If you're stopping somewhere for the night, invest in Rock Stars, Monsters and other highly caffeinated drinks as you most certainly will not get any sleep with a dog irritated by the unknown noises. I guess a whole day of rest in the car provided him with the energy to growl and jump off and on the bed ALL NIGHT LONG...</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Whatever you're eating - your dog will make sure he's eating it, too. Otherwise you're risking you're shoulder to be drooled on. A LOT. Oh yeah, that reminds me, make sure that you have plenty of napkins. People with teething children - please know that that's child play (no pun intended) until you encounter a hungry overgrown Labrador. </span></div>
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<span style="font-family: Verdana, sans-serif;">5. When you get to your destination you owe your pup a loooong walk. </span></div>
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com2tag:blogger.com,1999:blog-8892565420880790526.post-6592077984356007602014-03-11T12:00:00.001-05:002014-03-31T08:01:53.513-05:00Veggie chili for Meatless MondayRecently, I have been a crock pot queen. Perhaps because it's been so cold in North Dakota in March (hey, it's in the 30's now, what am I complaining about!) and perhaps because it is so easy. One of my favorite recipes is this vegetarian chili, since I tend to make meat-less meals. For all of you carnivores out there - I'm sure this would be as delicious if you added some meat to it. But since the swim suit season is coming, I recommend you skip those calories and save this delicious meal for your Meatless Monday.<br />
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<b>Vegetarian crock pot chili</b></div>
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1 onion - diced </div>
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2 cloves garlic - minced</div>
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2 red or yellow bell peppers - chopped </div>
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1 zucchini - diced</div>
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2 grated carrots</div>
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2 cans of beans - I like to mix up kidney and black beans</div>
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2 x 15 oz cans of diced tomatoes </div>
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1/2 cup water </div>
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1.5 tablespoons chili powder</div>
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1 teaspoon cumin</div>
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1 teaspoon coriander</div>
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1/2 teaspoon red pepper flakes </div>
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Combine all ingredients and cook on low for 8-6 hours. Unfortunately, I do not have a picture of the results... Perhaps it disappeared too quickly...</div>
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com2tag:blogger.com,1999:blog-8892565420880790526.post-39195891656816951002014-03-11T09:22:00.000-05:002014-03-11T09:26:39.955-05:00The crock pot adventures<div class="separator" style="clear: both; text-align: center;">
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I have been in love with my crock pot recently. When a girl is in grad school and has 2 jobs, a girl needs help... Honestly though, I cannot say that I lack free time, surprisingly, and I am making it sound worse than it is, but sometimes I have so much on my mind that coming home to a ready meal is a true treat. Some recipes make you chop all the veggies and then sauté them but not this one. Chop, place in crock pot and come home to a feast.<br />
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If you've never made Indian food before, this may be a fine recipe for you - easy and very little attention required!<br />
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<b>Slow cooker vegetable curry</b></div>
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4 cups cauliflower (I used frozen, no messy chopping required. I think working with fresh cauliflower is very messy and then I find it all over my floor...) </div>
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1 sweet potato - peeled and diced</div>
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1 red and 1 green pepper - diced</div>
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1 onion - diced<br />
(You can also add other veggies - zucchini, carrots, whatever your heart desires!)</div>
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15 oz chickpeas</div>
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15 oz tomato sauce</div>
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1 can coconut milk</div>
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1/2 cup chicken or veggie broth</div>
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1 tablespoon of: cumin, curry powder and turmeric</div>
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1/2 teaspoon cayenne </div>
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1/2 cup frozen green peas - add before serving</div>
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Instructions:</div>
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Place all the ingredients except peas in a crock pot and cook for 8 hours on low. Add peas before serving to warm up. Serve as a sauce on rice with plain Greek yogurt (or sour cream), cilantro and green onion.<br />
Here is the original recipe - I tweaked it a bit but I think the author still deserves credit:<br />
http://thelemonbowl.com/2012/12/slow-cooker-vegetable-curry-with-chickpeas.html</div>
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-90037162816441441492014-01-26T08:35:00.000-06:002014-01-26T08:38:59.991-06:00No heat remedy<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmxgGBjMPO0cEa4H05zdFVdeQX3jptUo5UVDXbFC00Y2nN-hIuUdU5p2lZ3oPXNYe6s9vQQEFBX9hnRakDYOMOyRG2qzg1GIOgolFRWOVIDQ8z19SVJHfqscu7Rx_wY3TA84dD8t4i30/s1600/blogger-image--1467670413.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmxgGBjMPO0cEa4H05zdFVdeQX3jptUo5UVDXbFC00Y2nN-hIuUdU5p2lZ3oPXNYe6s9vQQEFBX9hnRakDYOMOyRG2qzg1GIOgolFRWOVIDQ8z19SVJHfqscu7Rx_wY3TA84dD8t4i30/s1600/blogger-image--1467670413.jpg" /></a>This morning I was awakened by an automated phone call from out local gas provider, that there is gas shortage due to a leak in Canada and we were instructed to turn down our thermostats down to 60 F. <a href="http://www.grandforksherald.com/content/xcel-energy-asks-customers-turn-down-thermostats-after-natural-gas-line-rupture-canada" target="_blank"><b>HERE</b></a> is the article in a local newspaper. Yes, this is really happening while the blizzard warning is in place, the low is -27 degrees tonight and the winds are at 29 mph... I hope people working on the leak stay safe and warm!</div>
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Looks like I will be wearing a parka and ear warmers inside. To warm up my sad soul, Jeffrey made us a delicious breakfast...<br />
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<b><u>Spinach Cheese Bake with Egg </u></b></div>
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You can find the original recipe <a href="http://www.myrecipes.com/recipe/spinach-cheese-bake-10000001611735/" target="_blank"><b>HERE</b></a></div>
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1 tablespoon of melted butter</div>
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2 bags of baby spinach</div>
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1.25 cup of shredded reduced fat cheddar</div>
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3/4 cup of Monterey Jack cheese </div>
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(This is a lot of cheese. FYI - I used about a cup of shredded Gouda cheese - use whatever you would like!)</div>
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1 and 1/3 cup all purpose flour</div>
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1.5 cup fat free milk</div>
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3 eggs</div>
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1 teaspoon each of: salt, baking powder and Dijon mustard</div>
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1/4 teaspoon each of: black pepper, ground nutmeg, ground red pepper</div>
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Place the raw spinach on top of the melted butter in a pan. Cover with the shredded cheese. Next, mix all the remaining ingredients in a bowl and pour the mixture over the spinach and cheese. Bake at 350 degrees for 40 minutes. So easy!</div>
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When done, you may begin steaming your eggs. The concept is pretty much the same as frying an over-easy egg, but you don't have to turn them (and make a mess!). You will instead cook them in a frying pan, in a few tablespoons of water or vegetable broth under a cover to create the steam. Make sure you don't cook them too long, so the yolk is still soft. If you need more instruction, click <a href="http://www.food.com/recipe/steamed-basted-fried-eggs-388909" target="_blank"><b>HERE</b></a>. </div>
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-6668119321783878482014-01-12T12:21:00.002-06:002014-01-12T12:23:00.926-06:00Mystery grain<div class="separator" style="clear: both; text-align: center;">
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Bulgur - sounds like something Lord Voldemort would eat, but it's just a simple wheat cereal common in Mediterranean and Middle Eatern cuisine. Forgive my dorkiness here, but since I work in with gastrointestinal system quite a bit I always seem to be interested in nutritional facts, especially fiber, of which one cup of dry bulgur has quite a lot of - 25g, which is your daily need. So eat up!<br />
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<u>Super Simple Bulgur Salad</u></div>
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(Can be used as a side, work lunch, appetizer or a snack)</div>
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1 cup cooked bulgur </div>
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Half of diced red onion</div>
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Half of diced red pepper</div>
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Half of diced cucumber (some recipes say to seed it- I didn't)</div>
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Half a bunch of chopped parsley</div>
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1 can of rinsed chick peas</div>
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1 large garlic clove, minced </div>
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1/4 cup fresh lemon juice</div>
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1/4 cup olive oil</div>
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1 teaspoon cumin</div>
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Salt an pepper to taste</div>
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Mix ingredients and enjoy! Yes, that's really it- the recipe is so simple and results quick and tasty!<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-71962323757849825382014-01-05T11:35:00.001-06:002014-01-09T08:20:15.530-06:00Swieta po polsku<div class="separator" style="clear: both;">
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AKA Christmas the Polish way. Since I spent my holidays in the wonderful snow storms and below zero temperatures ( in Fahrenheit!) of North Dakota, I felt it was necessary to bring a bit of the Motherland to the table. So I started cookin'.<br />
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One of my favorite meals has always been a vegetable salad or salatka jarzynowa (try pronouncing that!), which is present on every table during either Christmas or Easter, or any big event for that matter. Not being a big fan of meat, I always appreciated the gentle flavors of veggies in a delicate sauce.<br />
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<u>Vegetable Salad</u></div>
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<div>
6 carrots</div>
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6 potatoes</div>
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2 parsley roots (they look like white carrots and amazingly stores in Midwest carry them)</div>
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1 celery root (I couldn't find one. You can either skip it or substitute it with celery stalks)</div>
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6 pickles</div>
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3 hard boiled eggs</div>
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2 apples (I use Granny Smith)</div>
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1 can of corn</div>
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1 can of peas</div>
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Boil the peeled root vegetables until jut about right. They cannot be too soft - you don't want the salad too mushy. Cool in the fridge. Cut veggies, apples and eggs into a small dice. Add the canned vegetables. </div>
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Now the sauce is the tricky part. You'll find that a lot of Polish recipes don't use the exact measurements, as if every Polak was born a perfect cook... Since the quantity of the sauce depends on your personal preference, I will just tell you in general: you will need 1 part of coarse mustard, 2 parts of mayo (I use light), salt and pepper, garlic, lemon juice. Gently stir the sauce into the veggies and voila!<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-50317346715436365672014-01-04T11:31:00.000-06:002014-01-05T11:32:54.042-06:00BigosPolish hunter stew (pronounced beegos) is a traditional Polish and Easter European in general prepared in winter. The recipe is pretty simple and the taste is comforting; perhaps that is the reason why it's been a staple on Polish tables since the 14th century. It is not a pretty dish - as a matter of fact, the name of it means "big mess"...<br />
You will need:<br />
<div>
1 fresh cabbage, julienned </div>
<div>
1 lb sauerkraut </div>
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1 cup pitted prunes</div>
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1 onion, chopped</div>
<div>
Half a bottle of red wine of your liking, I used Cabernet Sauvignon last time.</div>
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Half a jar of dark and tart jam, I used a Swedish currant jam. I find that a lot of American jams have a higher sugar content than their European counterparts, so I would search for something pretty tart, if you can. </div>
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Kielbasa, cut into 1 inch pieces</div>
<div>
1 lb cubed meat of your choice, cooked (I never add any other meat besides kielbasa but a lot of people do)</div>
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Fresh and dry mushrooms</div>
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Salt, pepper, bay leaf</div>
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Boil the julienned cabbage in some water until reduced to about a half, then add the sauerkraut. On low heat simmer for about 1.5 - 2 hours, slowly adding other ingredients. You may periodically add water if you feel like the dish will burn. Some serve it as a thick soup, some as a dry stew - it is your choice how much fluid you use. I also keep adding the wine (not to my glass, but to the dish) throughout the cooking process. There really isn't an exact order, in which ingredients need to be added. </div>
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In the meantime, sauté the chopped onion, fresh mushrooms and kielbasa and add to the bigos. Adhere to instructions of the dry mushrooms (usually they need to be immersed in water for some time), then add to bigos. </div>
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The longer you cook this dish the better - you really shouldn't cook it right before serving, it actually is t the best served the next day. Smacznego!<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-4810222855191063002013-10-01T12:04:00.003-05:002013-10-01T12:11:32.240-05:00The Bread<div class="separator" style="clear: both;">
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Did you notice that I capitalized "bread"? Because it is that good.<br />
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Let me start this blog entry with a prolonged reasoning why I think that making bread is a good idea. First of all, I am the queen of bread, cheese and wine. In a sense that I like to eat it. I could live on it. And homemade bread is always the best but it is soooo much work! See, I am a fan of McGregor's Theory X and Y that I learned in business school. (Who would've thought you use this stuff in real life, right?) A part of the theory, the X part, states, among other things, that people are lazy and in order to make them work you have to provide incentives. Well, duh. Let it be money, health insurance or delicious product to eat (they're all in same category, in my book). But another incentive is that it is very easy. No kneading, no messing around. You don't even have to touch the dough if you don't want to, I promise, just try.<br />
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Directions:</div>
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<div>
First of all, you need just 4 ingredients. Mix <b>3 cups of bread flour</b> (not all purpose, but it's on the same shelf in the store) with <b>1 packet of instant yeast</b> and <b>1.5 teaspoon salt</b>. Add <b>1.5 cups of water</b> and stir until somewhat blended. Cover with plastic wrap and let rise for 4 hours. Open the wrap and fold the dough couple of times, cover again and let rise a bit for 30 minutes. </div>
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In the meantime, heat oven to 450 degrees and heat an empty pan that you'll use to bake the bread in - in needs to have a cover. I used a Pyrex bowl. Once it's heated, take it out and place the dough in the pot. I just "poured" it out of my bowl into the dish. Cover with a lid and bake for 30 minutes. Then, take the lid off and bake for 15-30 more minutes.<br />
And I have to tell you, it tastes as the European bread I grew up on does.<br />
You can find the original recipe <a href="http://www.piarecipes.com/2012/11/bread-winner-easiest-loaf-youll-ever.html" target="_blank">HERE</a>.<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-78092622792546727382013-09-16T11:57:00.003-05:002013-09-17T06:26:58.446-05:00Fall is here!<div class="separator" style="clear: both;">
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Fall would've been my second favorite season, after summer of course, but since I have a difficulty staying in the moment and always look ahead, I think of all the cold and windy winter days to come. But only this once I'll try to enjoy the cool mornings for the sake of my all time favorite... (drum roll) pumpkin spice lattes! And pumpkin everything for that matter! I love getting them at Starbucks and I was equally as excited as sad for the thought of summer ending, when they started serving them last week of August. I mean, August? Really? Nah, I can't really complain, I love them.<br />
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I did not grow up with pumpkins, since of course I spent 18 years in Poland, where pumpkins or squashes are not utilized in cooking, so my pumpkin obsession can be attributed to my early childhood deprivation. </div>
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So here's couple wonderful recipes for a pumpkin syrup and pumpkin scones. I will throw in a recipe for amazing cranberry and lemon scones too, just in case you're pumpkin overloaded.<br />
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;"><i>Pumpkin Spice Syrup</i></span></b></div>
Boil together 1 1/2 cups water and 1 1/2 cups of sugar until the sugar dissolves. Add:<br />
4 cinnamon sticks, <br />
1/2 teaspoon ground ginger and ground cloves,<br />
3 tablespoons pumpkin puree - I used canned pumpkin by Libby's.<br />
Simmer everything for 5 minutes. Keep in the fridge. The original recipe, which you can find <a href="http://www.annies-eats.com/2011/10/03/diy-pumpkin-spice-syrup-for-pumpkin-spice-lattes/" target="_blank"><b>HERE</b></a>, recommends that you strain the liquid. I did not strain it and had some residue on the bottom of my coffee cup. A friend of mine did strain it and also had some residue, although much less than I did, I am sure. But if the residue is just the spices then, well, I guess I'm OK with it.<br />
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<i><b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Pumpkin Scones</span></b></i></div>
Mix together:<br />
2 cups all purpose flour,<br />
1/3 brown sugar,<br />
1 teaspoon baking powder,<br />
1/2 teaspoon baking soda,<br />
1/2 teaspoon salt,<br />
1 teaspoon ground cinnamon,<br />
3/4 teaspoon of each ground ginger and ground cloves,<br />
1/2 teaspoon ground nutmeg.<br />
Set aside. Have a stick of unsalted butter chilling in a freezer ready.<br />
In a separate dish mix together:<br />
1 egg,<br />
1/2 cup pumpkin puree (here I also used Libby's pumpkin, NOT the pumpkin pie filling),<br />
1 tablespoon molasses,<br />
3 tablespoons half and half (I used non fat),<br />
2 teaspoons vanilla.<br />
Whisk together. I used a food processor for this. You can either use a real blade or a plastic one if yours comes with it. I have used either for making the dough. Mix the flower mixture and a cut up frozen stick of butter in the processor - pulsate it a few times, the mixture will certainly NOT look combined. Add the wet ingredients and pulsate couple more times, make sure you do not overmix the dough. The whole idea about scones is to not overmix the dough. Take the dough out of the processor onto a floured counter top and flatten out. Cut it up into 8 squares, as if you were cutting a pizza. This will make large scones. Since I like small ones I divided the dough into two "balls" and cut each into 8 pieces. Bake on a parchment paper for 13 minutes at 400 degrees.<br />
The scones you will end up with will be more moist than scones should be, I think, but I guess thats the price you have to pay for adding the pumpkin.<br />
To make a pumpkin glaze mix together 1 cup powdered sugar, 1 tablespoon pumpkin puree, 1/8 teaspoon of each ground cloves, ginger and cinnamon and 2 tablespoons half and half. Adjust consistency with half and half and powdered sugar.<br />
The original recipe, which you can find <a href="http://www.inspiredtaste.net/16810/spiced-pumpkin-scones-recipe/" target="_blank"><b>HERE</b></a>, also included a simple sugar glaze. I thought that the pumpkin glaze was enough, though.<br />
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<i><b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Cranberry and Lemon Scones</span></b></i></div>
These are very, very tasty. And equally as simple to make.<br />
Combine:<br />
2 cups all purpose flour,<br />
1/3 cup of sugar,<br />
1 teaspoon baking powder,<br />
1/8 teaspoon baking soda,<br />
and 1/2 teaspoon salt with 1 stick of unsalted frozen butter in a food processor and pulse a few times. Add:<br />
1 egg,<br />
1/2 cup sour cream ( I used low fat)<br />
1/2 cup raisins or nuts of your choice<br />
zest of one lemon<br />
Pulse the food processor blade just until the dough is combined. Do not overmix. That's pretty much it! Divide into two balls, flatten on a floured surface and cut each into 8 squares, just like you're cutting a pizza. Bake about 15 minutes at 400 degrees. I enjoyed these without a glaze.<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-29985720030822050382013-08-25T09:38:00.004-05:002014-01-05T11:41:13.073-06:00Perfect dessert for the summer's end<div class="separator" style="clear: both;">
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I'm all about making desserts a little healthier than their original version, mainly so that I can have seconds. My recent fruit crisp kick started when my friend Lacey made a delicious cherry crisp. Since then, I just had to have this dessert every weekend and since peaches are in season I supplied myself with a few pounds at the farmers' market. I found this great recipe for a crisp that could be served for breakfast, which of course I consider a great concept! The recipe mentioned that the dessert can be served with Greek yogurt instead of ice cream and after implementing this idea I am happy to report that it tasted great! I used a plain non-fat yogurt because I like my desserts a little less sweet but I bet it would taste great with any flavor!<br />
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The addition of lemon zest keeps it fresh while the nutmeg and cinnamon remind me of the fall season to come. A perfect combination for the summer's end.<br />
Since the recipe belongs to another blogger I will not post it but instead you can head over <b><a href="http://www.foodfanatic.com/2013/08/healthy-crisp-hearty-warm-and-full-of-flavor/" target="_blank">HERE</a></b> to access her blog.<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-19873301753091162172013-08-05T16:31:00.000-05:002013-08-06T06:39:55.337-05:00What to do on a weekend in townOK, let's be honest, you may think that there is not much to do in a small city in North Dakota. I can relate to that, as I don't have a lake place and I am not crazy about camping every weekend. But I can assure you that if you look closely you may find yourself busy all weekend with various (and cultural!) activities.<br />
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A friend told me that one of the reasons he likes Grand Forks is its lack of clear breakup of social classes. Everyone is able to see the same theater show as well as go to the best restaurant in town and be able to afford it. Tickets to an outside concert at the North Dakota Museum of Art are only $10 and a four course gourmet dinner there costs just shy of 50 bucks. </div>
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Almost every other Tuesday night <a href="http://www.ndmoa.com/" target="_blank"><b>NDMOA</b></a> offers outside concerts with free beer or wine (donations are welcome!). You can also treat yourself to a grass fed beef burger or a root beer float. Be sure to bring a blanket or a camp chair! (More information <a href="http://www.ndmoa.com/concerts-in-the-garden" target="_blank"><b>here</b></a>)</div>
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If you keep an eye out on the NDMOA calendar you may just find yourself at a dinner table at the museum on a Friday night. Gourmet dinner with the best selection of wine - your own. Gespacho, beef bourguignon, lamb meatballs, flambé cherries on ice cream - these are just couple examples of the dishes served by chef Justin. If you miss dinner you can always visit the cafe for lunch. (More information about the cafe <b><a href="http://www.ndmoa.com/cafe-142" target="_blank">here</a></b>). </div>
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On a Saturday morning you may find yourself hungry and bored. Hopefully not hangover enough after the Friday night shenanigans to be able to head downtown to the farmers market. That's my go-to place for eggs, veggies and honey. If you're in a mood for lunch be sure to stop by Amazing Grains for a sandwich, salad or a smoothie. By the way, check out the cheese section. You may find yourself stopping by there prior to your next dinner party. </div>
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<br />Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-17449202205917669392013-08-04T06:29:00.000-05:002013-08-05T06:32:20.636-05:00"Lezzetli"Recently we had an opportunity to go to New York City. Since I have never been there, I was very excited to see the city that never sleeps. I was looking forward to eating all the ethnic food my little heart desires. And all the sites of course...<br />
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Our first night Jeff and I ventured all the way to the next block to a little Turkish cafe named <a href="http://www.yelp.com/biz/aba-turkish-restaurant-new-york" target="_blank">ABA</a> on W 57th St. </div>
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One common rule between some cafe's in large cities is the BYOB custom. Often little restaurants cannot afford a liquor license or there are limits of the ones the city issues. In such cases you're more than welcome to bring a bottle of wine (or two), at times even without a corking fee but with a complementary bucket of ice to keep it cool. </div>
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Although not a big meat eater, I made an exception tonight and enjoyed lamb meatballs. Jeffrey's meal was fantastic- lamb in a mixture of eggplant and cheese. I don't have a picture of it, perhaps it disappeared too quickly.<br />
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I like to enjoy a cup of coffee after my meal, especially a quality Turkish coffee. </div>
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BTW- "lezzetli" means delicious in Turkish. I hope, because I don't actually speak Turkish. But oh it was. </div>
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-47160288502237180462013-07-14T08:01:00.001-05:002013-07-14T08:02:50.218-05:00NYC HighlineOk, the second best part of NYC is certainly it's Highline. A one mile park built on old rail road tracks is a great place for a romantic walk. Or in our case it was certainly a sweaty walk, as the weather was trying our limits. Thankfully, I had a supply of mango sorbet on a stick and a wheat grass-ginger lemonade, readily available.<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-7461107686566413182013-07-13T07:39:00.001-05:002013-07-14T08:02:59.218-05:00Best part about NYCI love my morning runs. They get me ready for the day, keep me motivated. Perhaps I don't feel so good at times at the beginning of my run but once I'm done, or close to being done, I have this great sense of accomplishment. It makes me feel healthy and establishes the theme for the day.<br />
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New Yorkers have to put up with traffic, sewer smells and high rental prices but are certainly blessed with the Central Park visited by millions of tourists annually. We tried to fit in and pretend we're from the city when jogging around the Reservoir. Our hopes to be unrecognized as tourists quickly shattered as we had to ask for directions back... </div>
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-50233507212872661382013-07-12T19:35:00.000-05:002013-07-14T08:03:12.523-05:00Grandma's MarathonCouple of weekends ago my wonderful husband participated in the Garry Bjorklund's Half Marathon, which is a part of the ever famous Grandma's Marathon in Duluth, MN. Now, I do need to mention that although a seasoned runner with couple of marathons under my belt myself ( OK, fine, one half marathon and few other races...) I decided to sit this one out and experience the joy of spectating.<br />
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Let me start by saying that when we left Grand Forks the weather was swim suit appropriate and when we arrived in Duluth I thought we fast forwarded in time to October.<br />
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Cold and rain was not going to stop us from cheering for Jeff, though. Armed with mimosas, Sam, Toni, Lori and I were very happy to make some noise and chant.<br />
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After the race Sam made his famous "meal in a glass". </div>
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-76782283204260739012013-07-11T19:22:00.000-05:002013-07-13T07:37:46.316-05:004th of July<div class="separator" style="clear: both;">
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It has been too long. Between my super important job as a nurse and my graduate courses I clearly did not find motivation for keeping up with my blog for the last couple of months. And rest assured that I have received much grief from my loving fans...</div>
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I would like to report that my 4th of July celebrations were wonderful. Jackson and I of course went for a nice long walk. Look at him posing for photos he just knew would end up online in one form or another. </div>
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No 4th of July festivities can be complete without fireworks accompanied by very American brownies and cookies - courtesy of my friends' little boy Cayden. </div>
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And of course I would not be myself if I didn't have a beer-garita. I even shared. Not many places in Grand Forks can offer outside seating in the summer, so I tend to frequently visit those that do. This yummy margarita is available at the <a href="http://www.yelp.com/biz/boardwalk-bar-and-grill-east-grand-forks" target="_blank">Boardwalk Bar and Grill</a> in East Grand Forks. Although only 3/5 stars on the Yelp review, I do think that it is a good place to visit, especially because of their summer outside seating. The menu, although one writer wrote was very limited, provided just enough options. </div>
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<br />Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-13223529338800368932013-03-13T18:05:00.002-05:002013-03-13T18:06:11.637-05:00What to eat when traveling<div class="separator" style="clear: both; text-align: center;">
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Choosing an inexpensive yet nutritious and tasty meal is certainly a challenge when traveling. Not at the Minneapolis airport! By recently banning McDonald's the airport is transforming into a place where you really can find something good to eat. (I do have to admit though; I love the McDonald's oatmeal as well their coffee- which means a lot coming from a self professed coffee snob- I guess those are my guilty pleasures!) Read about the recent change in the article <a href="http://www.startribune.com/business/138371549.html?refer=y" target="_blank"><b>HERE</b></a>.<br />
Recently I had a chance to stroll by the G gates and what I discovered amazed me and made my very excited for the next layover. The huge area is filled with fruits and veggies, freshly made sandwiches, hot and cold buffet style meals and yogurts- it will certainly be a planned stop. <br />
One of my favorite places remains Surdyk's. Known for its wines and cheeses, at MSP airport it also offers amazing meals and drinks. Stop by there next time for a bloody and a salad, it is located in the mall area near the Body Shop or the Harley Davidson store. Yum!<br />
<br />Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-73989006115415747882013-02-03T16:43:00.001-06:002013-02-03T16:43:12.464-06:00Must have Moussaka<div class="separator" style="clear: both; text-align: center;">
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I love all things eggplant. When we were in college Jeffrey used to make an eggplant parmesan bake that I absolutely loved. For some reason we haven't made it for a while but recently the good old friend visited our tables again.<br />
Moussaka is traditionally made with meat, such as lamb. It's eaten in Mediterranean countries; in some as a cold dish and in some as a hot one. I would definitely recommend eating this dish hot!<br />
Since I haven't been cooking with meat for a while now, I am always on a lookout for vegetarian recipes or I simply skip the meat or add something else instead of it. Easy for me - this recipe was already designed vegetarian with bulgur instead of lamb. If you haven't heard of bulgur, it is a very healthy grain that is pretty rich in fiber.<br />
The recipe is from Cooking Light and you can find it online <a href="http://www.myrecipes.com/recipe/vegetarian-moussaka-50400000110462/" target="_blank"><b>HERE</b></a>. I only used 2 eggplants, actually. One mistake I made, which you can probably tell from the photos is that I poured the Bechamel sauce BEFORE I arranged the final layer of eggplant, which made it look pretty but the edges of it became hardened during the baking process. Regardless, it disappeared from our plates pretty quickly!<br />
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<br />Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0tag:blogger.com,1999:blog-8892565420880790526.post-9509763672863018462013-01-27T11:19:00.002-06:002013-01-27T11:20:01.507-06:00The simplest pizza in the worldI have written about pizza before; I love how easy and delicious it is. The reason why I don't make the <b><a href="http://polishgrump.blogspot.com/2011/07/cowboy-way.html" target="_blank">grilled</a></b> or the <b><a href="http://polishgrump.blogspot.com/2010/03/weirdest-pizza-youve-ever-had.html" target="_blank">balsamic pizza</a></b> (click on the links for recipes!) as often as I used to is because making the dough can be a real pain in the behind...<br />
My life has changed since I found this recipe for the simplest dough ever. I am unsure of who created it; I have heard gossips that she was an Australian nutritionist, or perhaps a school teacher. She better take credit soon before the nominations for Nobel prizes are accepted.<br />
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The dough requires two ingredients:</div>
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1 cup Greek plain yogurt</div>
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1 cup self rising flour</div>
Now, if you don't have a self rising flour at home you may make it using <b><a href="http://allrecipes.com/recipe/self-rising-flour/" target="_blank">this recipe</a></b>. Just click on the link!<br />
You must mix both ingredients and knead the dough for 5-8 minutes. Roll it out and place on a baking sheet. The dough bakes quite fast - I recommend placing your toppings on it and baking it all together.<br />
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I don't like using pizza sauce, instead, I brush the top of the dough with a mixture of olive oil and chopped garlic. Almost all the ingredients are raw, the spinach was sautéed earlier. I baked it at 350-375 for about 15-20 minutes.<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com1tag:blogger.com,1999:blog-8892565420880790526.post-45909071413528140662012-12-25T13:50:00.000-06:002013-01-20T09:40:12.628-06:00Last day in Mexico and the best Mexican meal ever!While in Mexico, we couldn't pass on visiting the historical sites which, after all, make traveling what it is. Jeff and I saw the ruins of Tulum, which were built by the Mayans on tall cliffs along the Yukatan coast. The establishment was known as the City of Dawn, as it faces the east. It housed about 1,000 people and was surrounded by a wall, pretty well preserved until today, actually, that helped the Mayans defend against the Spanish, of course up to the point when diseases caused majority of deaths in this culture. <br />
As you're travelling you need to keep in mind that certain (most) tourist sites are very old and it takes a lot of effort to keep them standing for the generations to come. This particular city was built in 13th century but judging from tourists ignoring the "keep away" signs and climbing the ruins I do not know how much longer it will stand there.<br />
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This photo is just absolutely magical.<br />
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Looking down from the edge of the ancient city at the beach.<br />
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Aaand... we're back in Minneapolis... welcomed by a snow storm preventing us from driving home that night. We spent the night in Minneapolis and since we were not satisfied with the amount of Mexican food we had in Mexico, we ate enchiladas at a delicious hole-in-the-wall place called <b><a href="http://andaletaqueriaymercado.com/" target="_blank">Andale Taqueria Y Mercado</a> </b>(click in the name for their website and <a href="http://www.yelp.com/biz/andale-taqueria-y-mercado-richfield" target="_blank"><b>here</b></a> for the Yelp reviews).The food was truly amazing; I don't visit MSP too often but I will be sure to stop by next time!<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com1tag:blogger.com,1999:blog-8892565420880790526.post-82696738502371826842012-12-15T10:52:00.000-06:002013-01-06T11:49:35.286-06:00Salt Lake City and the hidden treasureSalt Lake City is one of my favorites. I love walking around the Temple Square, enjoying the flowers or Christmas decorations and meeting missionaries from all over the world.<br />
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We had an opportunity to watch the <a href="http://www.mormontabernaclechoir.org/" target="_blank"><b>Mormon Tabernacle Choir</b></a> practice. Simply put - amazing. I love listening to their music during the holidays; it makes it so much more celebratory.<br />
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One of the most memorable moments was... you guessed it - good food. Approved by <a href="http://www.moby.com/home" target="_blank"><b>Moby</b></a>, who apparently is a frequent customer at this restaurant, <a href="http://sagescafe.com/menu/" target="_blank"><b>Sage's</b> <b>Cafe</b></a> proved to be a great find. Organic and vegetarian, fresh and colorful. Check out their menu and I think you may be pleasantly surprised by the gourmet look and acceptable prices for these unbelievably creative dishes. The only canned foods used for preparation are coconut milk and tomatoes and all of the ingredients are organic and locally purchased first. If you want to find out more, please visit the "about" section of their website (click on the name for the link).<br />
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Lynne Marie enjoyed her French toast with apple carrot butter. Yum!<br />
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I, of course, opted for something south of the border inspired. Here are my tofu tacos with home-made salsa and guacamole. </div>
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Now, I am unsure what Jeff ordered; it looks like the Mountain, according to the online menu. It features a tofu scramble with a faux sausage on top. Usually I don't trust the vegetarian sausages featured in the frozen section of the grocery store as I find them too processed (just look at the ingredients!) but this "sausage" was reported as homemade from tofu, nuts and other secret ingredients. </div>
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0Salt Lake City, UT, USA40.7607793 -111.8910473999999940.5683913 -112.21377089999999 40.953167300000004 -111.5683239tag:blogger.com,1999:blog-8892565420880790526.post-34103823884255296342012-12-09T19:46:00.000-06:002013-01-06T11:37:23.670-06:00What's for dinner, Mexico?Staying in an all inclusive resort certainly has its advantages, all listed below. Forgive me for no dessert photos, I got to them too fast...<br />
Despite my expectations, the meals and the restaurants were pretty high quality. I do wish, however, that we had more opportunities to try Mexican food. The resort had one Mexican restaurant on site and snacks by the pool, otherwise we had an opportunity to eat at one of the places in Playa del Carmen but we didn't as we were in a hurry to get to the Tulum ruins... wait for the next post!<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0Playa del Carmen, Quintana Roo, Mexico20.628505 -87.07975199999998520.5690645 -87.160432999999983 20.6879455 -86.999070999999986tag:blogger.com,1999:blog-8892565420880790526.post-36431654536313196232012-12-08T16:53:00.000-06:002013-01-06T11:35:41.255-06:00Hola Mexico!This December we decided not to shiver in North Dakota's beginning of winter, but to fry in the sun instead. Having never been to Mexico, my expectations were certainly exceeded. The coast of the Yucatan offers sandy beaches, beautiful water and amazing people.<br />
Being an adventurous person I felt that staying in an all inclusive resort took away from my venturesome nature, but I can assure you that you can still get out and do all kinds of activities, although passing on free drinks, beautiful resort and free food can certainly prove difficult. We did however go kayaking (got flipped by the high waves and promptly returned to the shore), snorkeling with the turtles and swimming in fresh water caves. Visiting Playa del Carmen was a treat in itself, as the town was a little more commercialized than I expected it to based on my other previous travels, but it did make for a great occasion for Christmas shopping!<br />
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I met new friends, but I didn't get too close... ;)<br />
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Playa del Carmen and a giant bottle of tequila - I did not purchase it as it clearly spelled "trouble"!<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0Playa del Carmen, Quintana Roo, Mexico20.628505 -87.07975199999998520.5690645 -87.160432999999983 20.6879455 -86.999070999999986tag:blogger.com,1999:blog-8892565420880790526.post-21574677737276059132012-11-30T09:13:00.000-06:002013-01-06T11:36:28.245-06:00Giving thanksFor Thanksgiving we went to Moab, UT and maybe did not have a turkey, but instead...<br />
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-were super happy to see anything other than the plains of North Dakota (although we love it, too)<br />
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- saw beautiful views<br />
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- randomly met my bridesmaid ShiAnne (how crazy is that!!!) and went hiking and repelling at U-Turn together<br />
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- hmm... danced YMCA on top of a mesa?<br />
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- rappelled... and perhaps cried a little from fear of heights. Maybe.<br />
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- at one point assist-rappelled with my brother-in-law who said he's done it before and admitted afterward that he has not... makes for interesting memories.<br />
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- saw amazing views yet again...<br />
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- saw arches and maybe even stood on top of them<br />
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- went jeeping in Chicken Corners Trail, UT, named after the hikers being too chicken to go any further...<br />
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- across the river is the Thelma and Louise point from the famous movie - pretty steep, huh!<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0Moab, UT 84532, USA38.5733155 -109.5498395000000238.52366 -109.63052050000002 38.622971 -109.46915850000002tag:blogger.com,1999:blog-8892565420880790526.post-926720186552772912012-11-20T20:18:00.000-06:002013-01-06T11:36:48.888-06:00Sahara on the East CoastOne of the best moments of Philadelphia, in addition to seeing Al Capone's cell, was eating Middle Eastern food at the <a href="http://www.yelp.com/biz/sahara-grill-philadelphia" target="_blank">Sahara Grill</a> restaurant on Walnut Street. We enjoyed a big meal and finished it with my favorite dessert - Turkish coffee!<br />
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First we enjoyed a plate full of baba ganoush - a simple yet tasty dish of mashed up eggplant, olive oil, spices and sometimes onion used as a dip. And we all know that eggplant is one of the most delicious vegetables!<br />
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Next came the dolmas - grape leaves stuffed with vegetables, although you can get it in a meat version. There are several types of dolmas, as it generally means grape or cabbage leaves with filling. Dolmas are served in several countries varying from Turkey to Greece to... Sweden. I bet you didn't know that Poland had its own version of dolmas - they're called "golabki" (which actually means "little pigeons") and are a meat and tomato filling stuffed cabbage leaves.<br />
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Jeffrey ordered a kebab meat with rice and salad.<br />
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Stop with the photos and let me eat my dolmas!<br />
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Turkish coffee concluded the meal. It is made by boiling the grounds (and sometimes sugar) in the water. Therefore, when you're drinking it you're risking the grounds stuck in your teeth but are rewarded by amazing taste otherwise not achieved by other methods. Just don't smile at your server unless you're sure your teeth are coffee-grind free - not that it happened to me. I'm just saying.<br />
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Annahttp://www.blogger.com/profile/14422881968847182726noreply@blogger.com0Philadelphia, PA, USA39.952335 -75.16378900000000839.563134 -75.809236000000013 40.341536 -74.518342