Salt & pepper to taste.
Additions (choose any combination)
• 1-2 tomatoes, diced (peel on or off)
• broccoli, blanched or steamed, cut up
• cauliflower, blanched or steamed, cut up
• 1 cup green beans, cut into 1" pieces
• 1 cup garbanzo beans
• 1 cup cooked corn
• 2 zucchini, cut into pieces
• 1/2 cup broken spaghetti or other small pasta
Optional for serving:
• Grated parmesan
• Lemon juice
Heat the oil in a pan and add the onions, carrot and celery. Saute for about 10 minutes or until vegetables are tender. Add the garlic, basil and oregano. Stir. Then add the tomato paste and stir to mix with veggies. Finally, add the stock and turn up the heat. When the soup base hits a simmer add enough salt/pepper to taste. Hint: you'll probably need about a teaspoon of salt and a 1/4-1/2 teaspoon of pepper.
Now it's time to add your fixin's. I usually save bits of veggies (leftovers which were cooked - saves time when making this) and freeze in small bags, including chopped tomatoes which lose texture when frozen and thawed but still add flavor. I add whatever is on hand; at least 3 types of veggies, some beans (garbanzo, cooked white beans, etc.) and pasta. Cook for about 5 minutes (enough for the pasta to absorb some of the water.) Add the zucchini last (to avoid super mushy zucchini!)
The soup is ready for tasting before the final addition of salt/pepper and possibly a squeeze of lemon. I always have lemon on hand to lighten and brighten my food - it's a personal preference but often is what you want when someone says "this dish is missing something."
Hope this soup brightens your day and your table!
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Wash and rinse berries then crush about half (some lumpy fruit is ok.) Measure exact amount of sugar and add to the berries. Stir well and let sit for 10 minutes.
Stir one box of pectin into 3/4 cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil one minute, remove from heat.
Stir pectin mixture into the fruit until the sugar dissolves completely. About 3 minutes.
Pour the fruit mixture into clean containers. Let stand at room temperature for 24 hour to set. Refrigerate up to 3 weeks. Freeze up to one year and thaw in the refrigerator.
Deluxe Devil’s Food Cake/Cupcakes
2 cups sugar
1 cup butter (softened)
1 t clear vanilla
¾ t almond extract
2 large eggs
2 ½ cups Pillsbury softasilk cake flour
1 cup dutch processed cocoa powder or unsweetened cocoa powder (valrhona)
2 t baking soda
½ teaspoon salt
2 ¼ cups buttermilk
Heat oven to 350 F.
Place paper cupcake fillers in a pan (approx. 24-30).
Beat sugar, 1 cup butter, 1 t clear vanilla and ¾ teaspoon almond extract in a large bowl with electric mixed on medium speed until light and fluffy. Beat eggs on at a time. Mix cake flour, cocoa powder, baking soda and salt in medium bowl; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer. Pour into cupcake liners.
Bake 18 to 24 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.
Makes approx. 24 – 28 cupcakes.
Recipe courtesy of Pillsbury - http://www.pillsburybaking.com/default.aspx
Chocolate Buttercream Frosting
8 ounces unsalted butter (1 cup) cut into cubes, room temperature
2 pounds powdered sugar (8 cups)
½ cup milk (start with ¼ cup, add more until desired consistency)
1 Tablespoon + 1 teaspoon vanilla extract
¼ teaspoon salt
6 oz. melted bittersweet chocolate, cooled
In the bowl of an electric mixer, mix butter until smooth. Add powdered sugar and milk, alternately then add vanilla and salt. Mix on low speed until fluffy and smooth.
Melt chocolate until smooth. Cool. Add to the buttercream.
Glam camping? Makes summers past at Camp Zanika seem sooo rustic.
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Check out the kitchen in the back of the camper. Wow!
Motorized cupcake "mini floats", a roller coaster fit for your backyard and many more sights were on hand at the Maker Faire in San Mateo CA this past May 2010.
"I'm not really into the technical stuff" I said to a friend as I looked for a place to sit and people watch. Fortunately for me I sat down at the knitting table and before I knew it was hooked (literally) on my newest hobby. Who knew? I certainly didn't and with excitement I set out to check the rest of the scene.
Of course, part of the scenery for me included the food area which, yawn, wasn't too compelling. However, right after downing a mediocre bratwurst, I saw what had to be the most gigantic paella pan. And not just one, but, like the spawn of gigantic paella cookers. All lined up with what seemed to be more rice and seafood than the crowd could possibly consume.
Ok, so I exaggerate. But at least it makes for a good story! Unfortunately I was stuffed by then but at least the picture does my ridiculous story justice. If anyone was at the fair and had the paella, feel free to tell me if the taste was as impressive as the sight.
Below is part of the lego exhibit which includes a tiny lego guy grilling tiny lego burgers. Now that food looks compelling if not a tad crunchy!
FabMo is a non-profit with an interesting proposition: they rescue fabric samples destined for landfills and re-use in crafts. I picked up a few swatches to patch my favorite holey jeans which are no longer so cool and trendy (probably less so once I run them through a sewing machine!)
The backyard roller coaster named Dragon's Flight (I believe I dreamed about having one of these when I was a kid!)
I stopped by the Mad Stiches booth to check out the cute aprons in food-themed prints. The proprietor sells them and then donates the proceeds to kids' charities. Overall, cool on so many levels.
Just what everyone needs: a miniature "float" in the shape of a cupcake!
A good time was had by all and I look forward to my first hand knit scarf (in 2025!)
Not willing to brave the traffic over the 3-day weekend (Memorial Day) we opted to stay local and partake in day trips. One of those trips involved Carnival in San Francisco.
We arrived a little late and assumed we'd caught the tail end of the parade. The street was filled with low-riders revving their engines and jumping around to show off for the appreciative crowd. I stifled a yawn and wandered around the corner to check out the guy cooking bacon wrapped hot dogs (can you imagine?) I was tempted but did not give in even once I saw the grilled onions and peppers on top. "Stay strong" I thought and returned to the parade scene.
The train of cars and their smoke had passed and I could hear the sound of musical instruments and their owners headed our way. Then...what a scene!
Beautiful costumed dancers floated along to music pulsing with the rhythms of Brazil and the Carribean. The crowd lining the parade of dancers and musicians seemed to have momentarily forgotten the cares of the world and swayed along to the infectious beat.
Me? I was transfixed for long enough to snap some amazing pictures before the vision of a bacon wrapped hot dog captured my attention again. By then the vendor had moved along and finally, we did too.
Finally, because this place is Hawaiian themed there is a dish which contains...of course...spam on the menu. Perhaps I'll save that for a later (maybe much later?) trip!
Seriously, you must try Kona Wave. I think you too will be impressed!
I've driven the stretch on El Camino about a zillion times without seeing the Blue Sky Cafe. That's because you REALLY have to pay attention and quickly pull into the strip of businesses / stores before the car behind you drives over you.
If you stop, I think you'll be happy you did. The place has a menu that stretches for miles, but if you want variety and good food at value prices (yes, my favorite) then give it a try. With the 3/$19.95 menu, you can't go wrong!
Here's an example of just a few items on the 3/$19.95 list:
Blue Sky Cafe receives "many stars" from me! Enjoy.
I'm dying to try Frances but am sure a table is very hard to come by. In the meantime I live vicariously through the reviews of others.
A few other notables:
If you are curious about the other nominees across the country, check out jamesbeard.org or download the list. Question: who or what place gets your vote?
Awards are May 2 & 3, 2010.
Funny name but the food's no joke. Wierd Fish doesn't seat a lot of people and they don't take reservations so if it's prime dinner time be patient!
I ordered the very basic fish and chips figuring if they could make this seemingly ordinary dish fly off my plate I'd have to give it high marks. The fish was nicely fried, moist and accompanied by fries and the perfect condiment: tartar sauce.
Other items my companions ordered included Suspicious Fish (sea bass) in an Asian inspired sauce with chick peas and greens, a fried tofu (vegetarian) and the always welcome calamari.
