2 pounds ripe strawberries, washed, hulled and halved
2 tablespoons sugar
2 tablespoons lemon juice
Place strawberries in a medium bowl. Add sugar. Toss to coat. Allow berries to macerate for about 30 minutes. Once you see juice in the bowl you can move on to the next step.
Add strawberries and lemon juice to food processor. Blend until strawberries are pureed. Add to popsicle molds. Freeze for 4-24 hours.Keep popsicles fresh by wrapping in plastic wrap and storing them in a freezer bag.
Recipe from http://TheSlowRoastedItalian.com/
Good to know how beer and coffee gives us different outcomes. Read about it below and see if you agree!
Smoky, sticky, falling-off-the-bone ribs are easier than you think.
- PREP: 15 MINS
- TOTAL TIME: 3 HOURS
- SERVINGS: 6
- 2 racks baby back pork ribs (about 2 1/2 pounds total)
- 1/2 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1/4 cup Cajun seasoning
- 3 tablespoons smoked or sweet paprika
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground mustard
- Chipotle Sauce (see Cook’s Notes)
Stir together 1 cup chili sauce, 1/4 cup chopped chipotle chiles in adobo, and 2 tablespoons honey.
- Prep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
- To cook on the grill, set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
- Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
- Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
- Fold foil and parchment around ribs, crimping the edges together to form a packet.
- Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
- To cook in the oven, preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
- Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
- Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
Imagine there was a time when bottled water didn’t exist in our catalog of popular commodities. Perhaps the trend started in 1976 when the chic French sparkling water, Perrier made its introduction. There it was seductively bottled in its emerald green glass amongst the era of disco and the spectacle of excesses . . . who could resist right?!
What could be more decadent than to package, sell and consume what most consider (in the western world) a common human right easily supplied through a home faucet! It wasn’t until the 1990s when bottled H2O became an everyday common sight and a symbol of our cultural desire towards fitness and “health-consciousness”. Even today health enthusiasts claim drinking water often helps to “detox and boost the metabolism!”
There have been controversies about chemicals leeching into the water from the soft plastic material of bottles, but the FDA determined the containers “do not pose a health risk to consumers.” IBISWorld reports that the “U.S. is the largest consumer for bottled water in the world, followed by Mexico, China, and Brazil”.
3 cups of sifted all purpose flour
2 cups of granulated sugar
1 cup of brown sugar
3 sticks of softened butter
1 cup of pumpkin puree
1 8 oz. softened cream cheese
6 large eggs
2 tsp. vanilla flavoring
1 tsp. baking powder
1/2 tsp, of salt
1 cup of chopped toasted walnuts
2/3 cup of English toffee bits
2 tsp. of cinnamon
1/2 tsp. each of allspice and ground ginger
1/4 tsp. of ground nutmeg
3 tsp. pumpkin pie spice
Preheat the oven to 300 degrees and generously butter and flour a tube pan with a removable bottom. Sift together the flour, baking powder, cinnamon, allspice, ground ginger, nutmeg and salt. Set aside. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes or until light and creamy.
Add the cream cheese and pumpkin puree and whip until fully incorporated. Next, add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. After all ingredients have been added, beat on medium speed for 2 minutes stopping periodically to scrape the sides of the bowl. Be careful not to over mix the batter or it can make the cake dry. Fold the toffee bits and toasted walnuts into the batter by hand.
Pour the cake batter evenly into the prepared tube pan and bounce the cake pan on the counter a few times to remove any excessive air bubbles from the batter.
Place into the preheated oven and bake for 1 1/2- 1 3/4 hours. Oven temperatures vary, so, always test for doneness with a toothpick or cake tester. Cool for one hour in the pan before removing the outer cake pan. Cool completely before removing the bottom of the pan. Enjoy with a cup of hot tea, coffee or with a drizzle of caramel and a scoop of vanilla ice cream.
To toast the chopped walnuts, place onto a baking sheet and toast in the oven at 350 degrees for 7-8 minutes. Cool completely before adding to the cake batter.
The Penny Vase
After we moved into our new place I noticed that our book shelf needed something on it to fill the gap between it and the ceiling so I started collecting vases and bottles to use for décor. This big beautiful blue floral vase was left in the house by the previous people – the colour didn’t fit with our current decor so I spiced it up by covering it with pennies. And since Canada has phased out the penny I thought this was the perfect ode to the penny. Continue reading