tag:blogger.com,1999:blog-76003194405747720552024-03-16T14:52:45.387-04:00Our Army Life (according to the wife!)Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-7600319440574772055.post-36425159801883127462014-12-24T14:02:00.000-05:002014-12-24T14:02:03.512-05:00Christmas Traditions: Twas The Night Before ChristmasFor as long as I can remember, I've always read The Night Before Christmas on Christmas Eve. Do y'all do that too?<br />
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When my sisters were little, we would all snuggle together in bed and read the story. After I moved away, I still made a point of reading it with The Hubs. In fact, one year my family recorded themselves reading the storybook, so now I can listen to it as well!<br />
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<tr><td class="tr-caption" style="text-align: center;">Record your own storybook</td></tr>
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One of our most treasured possessions though, is a gift we received for our very first Christmas together. My sister-in-law is a very talented embroiderer, and she made us this book:<br />
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Isn't it beautiful work???<br />
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Now, every Christmas, we look though our gorgeous, handmade copy of Twas The Night Before Christmas whilst we listen to my family read the story out loud from the other book.<br />
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Do you have any traditions like this? Comment below, peeps!<br />
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Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-44636311044660288252014-12-23T06:56:00.001-05:002014-12-23T06:56:59.975-05:00Last Minute DIY Christmas Gifts Ugh, I've been sick for <i>weeks!! </i>You know what that means? A lot less time to prepare gifts for friends and family! Also, lots less blogging. Luckily, the doc gave me some great drugs and I'm starting to feel better, whew.<br />
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Over the past several years especially, I've been leaning toward homemade Christmas gifts rather than purchased items. In my family, we always called it 'Make It or Bake It'. Some of the best gifts I've ever received have been handmade. They really come from the heart, and it shows.<br />
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I love giving out gifts to everyone, my neighbors and friends and family. Here are a couple suggestions if you're struggling with homemade gift ideas this year, and if you're as behind as me!<br />
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<a href="http://armylifefromthewife.blogspot.com/2014/08/diy-taco-seasoning.html" target="_blank">1. Homemade Taco Seasoning </a>- This is one of my newest passions, mixing my own seasonings. Those packets in the grocery store? They can contain all kinds of weird stuff that I don't want in my body. Make a batch for your neighbors, and attach a set of directions, they'll love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbL8mgwybjxryWOksmt0oKjrQH3i_Hbl0LI3haIUjFf9CsyzUIZNWdWuRTy56lx9uRcHgoxanv7SiLqwMl56_0o-yJbYlZC09eGXaUVF4bpxf9i0YNWzaJEgeIZ1WEW26Hlf2kt1p1Co/s1600/DSC02059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbL8mgwybjxryWOksmt0oKjrQH3i_Hbl0LI3haIUjFf9CsyzUIZNWdWuRTy56lx9uRcHgoxanv7SiLqwMl56_0o-yJbYlZC09eGXaUVF4bpxf9i0YNWzaJEgeIZ1WEW26Hlf2kt1p1Co/s1600/DSC02059.jpg" height="213" width="320" /></a></div>
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2. We Whisk You A Merry Christmas - This is fantastic for teachers and neighbors. And I admit I totally got this idea from Pinterest. Fill a kitchen whisk with goodies, seal with plastic wrap and a bow, then attach a cute little card. Done!<br />
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<a href="http://armylifefromthewife.blogspot.com/2014/02/pinterest-tested-brown-sugar-scrub.html" target="_blank">3. Brown Sugar Scrub</a> - Boy, do I love a homemade sugar scrub! This one smells like cookies, totally irresistible.<br />
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<a href="http://armylifefromthewife.blogspot.com/2012/12/naughty-to-nice-cookies.html" target="_blank">4. Naughty to Nice Chocolate Chip Cookies</a> - Speaking of cookies, these are <i>fab</i>-u-<i>lous</i>! Despite being ill the past few weeks, I still made a double batch of these cookies, sick or not. They are that good peeps. In fact, this is one of the most popular recipes on the blog. Make a batch, wrap up those cookies, and start distributing to your neighbors and friends! I gave a bag out just this morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtK1jrG6gnBaKYgAstk0C7QJ_PosF0b2UlIwDDWzwguQunJhunff6aTV6Ajazq0FJkXLvF5OdgsiHQiTruF6mdaNLSajJ3UAmCsqEoUu0Jbqxq-jiTBjp9BOLoDVuChBxD8t-ooCJyxcc/s1600/367141a24ae855da411c541694531b9e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtK1jrG6gnBaKYgAstk0C7QJ_PosF0b2UlIwDDWzwguQunJhunff6aTV6Ajazq0FJkXLvF5OdgsiHQiTruF6mdaNLSajJ3UAmCsqEoUu0Jbqxq-jiTBjp9BOLoDVuChBxD8t-ooCJyxcc/s1600/367141a24ae855da411c541694531b9e.jpg" height="213" width="320" /></a></div>
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<a href="http://armylifefromthewife.blogspot.com/2013/01/valentines-sneak-peek.html" target="_blank">5. The Happy Jar! </a>- This is, by far, the most popular post I've ever written. It might not be so good as a last minute gift, but it's still worth mentioning. You could always make mani version of this if you're short on time. Who doesn't love happy thoughts and inspiration right at their fingertips??<br />
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<a href="http://armylifefromthewife.blogspot.com/2014/11/homemade-caramel-sauce.html" target="_blank">6. Homemade Caramel Sauce</a> - You probably have all the ingredients for this easy sauce right in your fridge already! This takes no time to come together, and makes a great gift. And yes, I totally gave out a bunch of these this year too! Include a gift tag with my <a href="http://armylifefromthewife.blogspot.com/2014/11/quickie-apple-pie.html" target="_blank">Quickie Apple Pie</a> recipe, and you've got a hit. </div>
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That's it for now folks! I'm planning to create more fun gifts throughout the year, so we'll add to this list next next Christmas. One last idea for you....<br />
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Until next time, my friends.... Merry Christmas!<br />
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<i>or on <b>Pinterest</b>, my newest obsession </i>@ <a href="http://pinterest.com/OurArmyLife/" target="_blank">ArmyLifeFromTheWife</a></div>
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<i>Email me:</i> <a href="mailto:armylifefromthewife@gmail.com">armylifefromthewife@gmail.com</a></div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D4463631104466028825%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F--CD_gzPFptU%252FVID-TN_rgTI%252FAAAAAAAAF1w%252Fxw4wdfdO57Y%252Fs1600%252FDSC02061.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 246px; opacity: 0.85; position: absolute; top: 2589px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D4463631104466028825%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F--CD_gzPFptU%252FVID-TN_rgTI%252FAAAAAAAAF1w%252Fxw4wdfdO57Y%252Fs1600%252FDSC02061.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 246px; opacity: 0.85; position: absolute; top: 2589px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D4463631104466028825%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F--CD_gzPFptU%252FVID-TN_rgTI%252FAAAAAAAAF1w%252Fxw4wdfdO57Y%252Fs1600%252FDSC02061.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 246px; opacity: 0.85; position: absolute; top: 2589px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D4463631104466028825%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F--CD_gzPFptU%252FVID-TN_rgTI%252FAAAAAAAAF1w%252Fxw4wdfdO57Y%252Fs1600%252FDSC02061.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 246px; opacity: 0.85; position: absolute; top: 2589px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-53845637968280832712014-12-23T06:50:00.000-05:002014-12-23T06:50:03.989-05:00Christmas Traditions: Trimming the TreeWhen do you decorate your Christmas tree? I know many people like putting theirs up the day after Thanksgiving. The Hubs and I vary from year to year. Circumstances are always different. Heck, last year we didn't even have our house unpacked so there was no tree!<br />
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But this year, I am completely caught up in the holiday season. Our tree went up the weekend <i>before</i> Thanksgiving (no judgement, peeps!). There really is no place like Germany when it comes to Christmas. The spirit here has fully infected us, and I love it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqw5Efw-hG4RNQ-voYFetrXv1tRlGT-98c7rWeZJKYLznElXoZ_11RJE2b38mBrr0dR6F8lzrGmlCGyJjiCNowiIYX9y6pDo2FBEwGNaQf4D9MTEnBnaqYnPp3vlYqTWtFlIr0tQwSIM/s1600/FullSizeRender-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqw5Efw-hG4RNQ-voYFetrXv1tRlGT-98c7rWeZJKYLznElXoZ_11RJE2b38mBrr0dR6F8lzrGmlCGyJjiCNowiIYX9y6pDo2FBEwGNaQf4D9MTEnBnaqYnPp3vlYqTWtFlIr0tQwSIM/s1600/FullSizeRender-4.jpg" height="320" width="240" /></a></div>
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I'm determined to have a completely "German" Christmas tree by the time we move again. Meaning, I want all my ornaments to be purchased and from Germany. The Christmas markets are a perfect place to find my decorations. Here are a few of my favorites from this year:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizg8qfYHuiIya5qRxScdJAxSOkVeAd2OMkJlnmAYPFxBKHZERrg6Rcuvqn5ZrCdSo13-6Q6PbpA5HBnG7RkEILkaaEdXxfNsd2-wiTDqzWCMKI5cQMBQn14NkO9qOWxY8ukiQBHpbQvgo/s1600/FullSizeRender-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizg8qfYHuiIya5qRxScdJAxSOkVeAd2OMkJlnmAYPFxBKHZERrg6Rcuvqn5ZrCdSo13-6Q6PbpA5HBnG7RkEILkaaEdXxfNsd2-wiTDqzWCMKI5cQMBQn14NkO9qOWxY8ukiQBHpbQvgo/s1600/FullSizeRender-3.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lace and ball</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijn7N1BhSmIu6zWL7z3lZg8As6Qv3iWFBSyxdRaot9mEOaddD_X8FM4jG6pK_5Stcd4l8UDl3o4BkKQWWW2aJcjCpUcvKrhJp8iwDhost-ldJzgxouJMgEDMyUB8HpKknBsRT0TVHVGRY/s1600/FullSizeRender-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijn7N1BhSmIu6zWL7z3lZg8As6Qv3iWFBSyxdRaot9mEOaddD_X8FM4jG6pK_5Stcd4l8UDl3o4BkKQWWW2aJcjCpUcvKrhJp8iwDhost-ldJzgxouJMgEDMyUB8HpKknBsRT0TVHVGRY/s1600/FullSizeRender-2.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crocheted Santa</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bTbmD5TRyOxhMkGXvAcfp7Ttd63G9JRDNm-dMbA16AOCzPMexxewdVJBEGxkeQVMBXJ9th_QBn_8Pi0L0iINegfjaCiUuYwMUhYSN5HPgAk35rcB-TkApL2bKRuv0P1VnMlZ4N2ehFo/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bTbmD5TRyOxhMkGXvAcfp7Ttd63G9JRDNm-dMbA16AOCzPMexxewdVJBEGxkeQVMBXJ9th_QBn_8Pi0L0iINegfjaCiUuYwMUhYSN5HPgAk35rcB-TkApL2bKRuv0P1VnMlZ4N2ehFo/s1600/FullSizeRender.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Rothenburg, Germany</td></tr>
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I like picking things up wherever I go, and I'm leaning a bit more traditional in my tastes this year. I've also purchased many, many wooden ornaments, I'm obsessed!<br />
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I have one other new favorite 'ornament' this year, I wonder if you've seen them before? These cones are designed to hang on your tree, but they can be filled with candy and small gifts. The Hubs has already emptied the treats out of several of these on our tree!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKd_WXOgCKQ8Gc3HS9AptUamWN51sqAf4jUE2l6NeNLIJp5h0P9DQKOeeAOv7aqzpWiKhupfONa4kVU7yhXJjl2UVdUcTy1J-iQtKqil3Tgf7qwPFli0Mll8FwpJGixUuV0waLmy7Rbc/s1600/FullSizeRender-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKd_WXOgCKQ8Gc3HS9AptUamWN51sqAf4jUE2l6NeNLIJp5h0P9DQKOeeAOv7aqzpWiKhupfONa4kVU7yhXJjl2UVdUcTy1J-iQtKqil3Tgf7qwPFli0Mll8FwpJGixUuV0waLmy7Rbc/s1600/FullSizeRender-5.jpg" height="320" width="289" /></a></div>
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What kind of ornaments do you like on your tree? Homemade, flashy, traditional? Comment below, my friends!<br />
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<i>Thanks for reading, everyone!</i></div>
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<br />Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-48211429478395954542014-12-03T03:06:00.002-05:002014-12-03T03:06:55.231-05:00Christmas Traditions: StockingsStockings have always been one of my favorite parts of Christmas! You can ask my mom, I always say Christmas wouldn't be the same without a stocking over the fireplace.<br />
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Here in Bavaria, they celebrate <a href="http://en.wikipedia.org/wiki/St_Nicholas_Day#German-speaking_countries" target="_blank">Saint Nikolaus Day</a> on December 6th. On December 5th, children place a boot outside their doors and hope they've been good enough to receive gifts and candy from Saint Nikolaus. If they haven't, then a tree root will be placed in their boot instead. If they are particularly naughty, then the children will be punished by <a href="http://en.wikipedia.org/wiki/Krampus" target="_blank">Krampus</a>, or carried away in his sack!<br />
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<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/AVvXsEiytEP7miOkJhdIkndQyJJXTj3ORNiwdMClT_dDjnYLzdU13gMxiEFsOyLG_rX5j2AvBSBWYFYoxTSKskZOIQq2IAJQoeavKt1hh1RkrQoIr1gkX7NyFp0CzFcR5cHLDSLQHZROTNATctc/s1600/1511307_10152157724894516_1702139884_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytEP7miOkJhdIkndQyJJXTj3ORNiwdMClT_dDjnYLzdU13gMxiEFsOyLG_rX5j2AvBSBWYFYoxTSKskZOIQq2IAJQoeavKt1hh1RkrQoIr1gkX7NyFp0CzFcR5cHLDSLQHZROTNATctc/s1600/1511307_10152157724894516_1702139884_n.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Krampus in Neumarkt, Germany</td></tr>
</tbody></table>
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Holy cow, I would be too scared to misbehave if that guy was coming to my door!!<br />
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Hubs and I won't be placing boots outside our day, but we'll be observing Saint Nikolaus Day. Since there are no kids in our house, our Lucy dog reaps all the benefits...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKmbrN-JgKliXWwheVzj4lBZRAc5r7QF0IIugjLmVqDT8X1rpSz2GNc24I5ehZnLADV8c8PxpK6hxDua3DDTuoCVAaRe4dsafbkHllChNxYUYQ9WrCbrn2YgtvUwl8VfpAshdlqVPGAM/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKmbrN-JgKliXWwheVzj4lBZRAc5r7QF0IIugjLmVqDT8X1rpSz2GNc24I5ehZnLADV8c8PxpK6hxDua3DDTuoCVAaRe4dsafbkHllChNxYUYQ9WrCbrn2YgtvUwl8VfpAshdlqVPGAM/s1600/FullSizeRender.jpg" height="261" width="320" /></a></div>
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Yes, my dog has <i>two</i> stockings. What of it? I mean, there is Saint Nikolaus Day <b>and</b> Christmas to think about!<br />
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Do you celebrate Saint Nikolaus Day or put your stockings out on Christmas Eve? Comment below, peeps. Until next time!<br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D4821142947839595454%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-utTr1khmxR0%252FVH7B4-wvA5I%252FAAAAAAAAFzU%252FIDP7yHe5Rb8%252Fs1600%252F1511307_10152157724894516_1702139884_n.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; opacity: 0.85; position: absolute; top: 186px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D4821142947839595454%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-utTr1khmxR0%252FVH7B4-wvA5I%252FAAAAAAAAFzU%252FIDP7yHe5Rb8%252Fs1600%252F1511307_10152157724894516_1702139884_n.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; opacity: 0.85; position: absolute; top: 186px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-52256413182768912872014-11-30T08:37:00.002-05:002014-11-30T08:37:42.721-05:00Onion & Ham FrittataAfter Thanksgiving (and Christmas), I always have so many leftovers I don't know what to do with them all! I'm not the only one with that problem either, I bet. We have a tendency to cook excessively during the holidays. No one wants guests going hungry, right? But then the after holiday dilemma begins...<br />
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How do I use up all these leftovers in a new and interesting way?<br />
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I have a few tricks up my sleeve, and today I want to share one with you. I particularly like using my leftovers to create breakfast.<br />
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<tr><td class="tr-caption" style="text-align: center;">Onion and ham frittata</td></tr>
</tbody></table>
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One of the easiest breakfasts around is <a href="http://armylifefromthewife.blogspot.com/search/label/Frittata" target="_blank">frittata</a>. Not only do I get to use my cast iron skillet, which I adore, but these recipes are quick and satisfying. Perfect for feeding those out of town guests, and using up a bit of your leftovers in an interesting way. Pair this with some potato pancakes (using your leftover mashed potatoes!), and you'll have a hit.<br />
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After this Thanksgiving, I used some of my leftover ham to create this Onion and Ham Frittata. Ready to make one yourself? Awesome! You can also use some of your leftover herbs in this, and any odds and ends that didn't get used in your holiday cooking. I had a block of cheese that didn't make it into any recipes, some cream, and an onion as well. Waste not, want not!<br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
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To get started, preheat your oven to 400 degrees. In a large bowl whisk together 8 eggs, ½ cup half-n-half, ½ teaspoon salt, and ½ teaspoon pepper. Add in about a tablespoon of any fresh herbs you like, or a teaspoon of dried. I didn't have any fresh herbs left, but I used a bit of this mushroom blend I picked up at Target a while back:<br />
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To the egg mixture, stir in 1 cup of white cheddar cheese, or any other cheese of your choice. Always shred cheese fresh, my friends! Those bags of pre-shredded cheese usually contain cornstarch or other additives to prevent the cheese from sticking and to preserve them longer. You'll notice a difference with fresh grated cheese, I promise.<br />
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Enough of my soap box. Back to the recipe.<br />
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Set aside your egg mixture for now. Warm your 10-inch cast iron skillet over medium heat, and melt 1 tablespoon of butter in the bottom. Add a diced onion to the skillet and cook for 5 minutes, then add 1 ½ cups of leftover ham (diced) and 2 cloves of minced garlic, if you have it on hand. Cook another few minutes, just until the ham is warmed through and the onion begins to brown.<br />
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Pour your egg mixture into the skillet, but <i><b>do not stir</b></i>. Let this cook over medium heat for 5 minutes, and then put your skillet into the oven for another 10-15 minutes. You want the center of your frittata to just set before removing it. Cool on the counter about 5 minutes before slicing the frittata. Serve with fresh fruit, and perhaps some potato pancakes.<br />
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Yum!<br />
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Hubs and I love frittata in the morning. You can individually wrap the slices and freeze them as well. To warm them up, cover with a damp paper towel and microwave for a minute or two. Delish!<br />
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What do you do with all your holiday leftovers? Comment below, peeps. And until next time, happy cooking!<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Onion and Ham
Frittata</span></b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients:</span></u></div>
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1 ½ cups leftover ham, diced </div>
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1 yellow onion, diced</div>
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8 large eggs</div>
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½ cup half-n-half</div>
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½ teaspoon salt</div>
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½ teaspoon pepper</div>
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2 cloves garlic, minced</div>
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1 tablespoon fresh herbs of your choice, or 1
teaspoon dried (suggestions: basil, tarragon, chives, mushroom blend)</div>
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1 cup white cheddar cheese, shredded (Or cheese of
your choice. Suggestions: pepper jack, Monterey jack, Gouda)</div>
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1 tablespoon butter</div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:</span></u></div>
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Preheat oven to 400 degrees. Whisk together the
eggs, half-n-half, salt, pepper, and herbs of your choice. Stir in the cheese
and set mixture aside. </div>
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In a 10-inch cast iron skillet over medium heat,
melt the butter. Add the onions to the skillet and cook for 5 minutes, then add
the ham and minced garlic. Continue cooking until the ham is warmed through and
the onions begin to brown. Pour the egg mixture over the top of the onions/ham.
DO NOT STIR. Continue cooking over medium heat for 5 minutes. </div>
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Place the cast iron skillet in the preheated oven.
Cook the frittata for 10-15 minutes, or until the c enter is set. Cool 5
minutes before slicing and serving. </div>
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Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-90635460846532270442014-11-25T15:19:00.001-05:002014-11-25T15:19:41.323-05:00Quickie Apple PieA friend of mine introduced me to <a href="https://abcooking.wordpress.com/2013/08/05/easiest-apple-pie/" target="_blank">a fun blog (The A to B of Cooking)</a> that had the most awesome looking apple pie on it. The recipe was simple, and easy to adjust to your own tastes. So naturally, I did just that... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqGarEBIC1T2MwLi-lFB8dZ0GlWLssUMpfId1VxBwsgMCoJ5nDxCXBDxrG12gtsfWDaLAMAmhaxcypbm8F3oaisriS9vpUXMRI-CCVZ0lBaJS3Fa0lqfmnNRVNFUO_IlgNxmukXl-i3s/s1600/DSC01175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqGarEBIC1T2MwLi-lFB8dZ0GlWLssUMpfId1VxBwsgMCoJ5nDxCXBDxrG12gtsfWDaLAMAmhaxcypbm8F3oaisriS9vpUXMRI-CCVZ0lBaJS3Fa0lqfmnNRVNFUO_IlgNxmukXl-i3s/s1600/DSC01175.jpg" height="426" width="640" /></a></div>
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<br />
Mmmmm..... you want one now, don't you? Confession: So do I!<br />
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Why do I call this the Quickie Apple Pie? This cooka in the oven anywhere from 30-40 minutes, so you won't have instant results. <i style="font-weight: bold;">But</i>, putting it together is a snap, hence the 'quickie' part of this recipe. I personally love apple pie, but I don't like all the effort I have to put into it. This dish solved that problem for me. Plus, you can make one of these at a time or you can make a dozen. That means I won't make a whole pie and then feel obligated to eat it!<br />
<br />
Ready to make your own? I thought so.<br />
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<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/AVvXsEg3W9At7ARcE4zIg4mZ_XqyliAcIjdKKEy3HgJzMBoaQz49oniuioKVQulMO3S7J2U1AOjmwMmTLKuRzAz3cIlH97vN6lT-xAYvlKq9qosCavZfScim0SBkeisM7XHjUpyPhvxlSqO8_18/s1600/DSC01149.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3W9At7ARcE4zIg4mZ_XqyliAcIjdKKEy3HgJzMBoaQz49oniuioKVQulMO3S7J2U1AOjmwMmTLKuRzAz3cIlH97vN6lT-xAYvlKq9qosCavZfScim0SBkeisM7XHjUpyPhvxlSqO8_18/s1600/DSC01149.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
<br />
Let's start this with the most important ingredient, the apples. Not all apples are good for cooking, so choose well. I prefer the Granny Smith variety. They may be tart when raw, but they cook down to yummy, sweet goodness.<br />
<br />
Peel and core your apples (two of them), then slice into thin wedges.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsx504OoD0gYHOTkzw6fqYrMquXb0Wgg_zIHaNdsHpPBpMtQQ8ctFJN4o3-WLms4dAa6KySeY5fBZG2QAE3vEdzYSTsnvBpAYEi9XdFFrMFXXl9jcGX5U359Z3qucEHJnwvRb5lRpzb-Q/s1600/DSC01153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsx504OoD0gYHOTkzw6fqYrMquXb0Wgg_zIHaNdsHpPBpMtQQ8ctFJN4o3-WLms4dAa6KySeY5fBZG2QAE3vEdzYSTsnvBpAYEi9XdFFrMFXXl9jcGX5U359Z3qucEHJnwvRb5lRpzb-Q/s1600/DSC01153.jpg" height="213" width="320" /></a></div>
<br />
Set the apple wedges aside for now. In a small ramekin, combine 2 tablespoons of white sugar with 2 tablespoons of light brown sugar, a dash of cinnamon, and a dash of nutmeg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipX1FvSwcpbJr2IVby5ZIV-u1bGdCbM_oZ9bpA2Ezfq8lFoz6QJAKkfA4Hp6YuWMFZnbBi5ndy5cxFBbhC93x-ceRTSa0r72GcMuR3Mp3ZyDjtzLA7k-bdAjmyR7AwyxRbenPuQAQIFbc/s1600/DSC01151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipX1FvSwcpbJr2IVby5ZIV-u1bGdCbM_oZ9bpA2Ezfq8lFoz6QJAKkfA4Hp6YuWMFZnbBi5ndy5cxFBbhC93x-ceRTSa0r72GcMuR3Mp3ZyDjtzLA7k-bdAjmyR7AwyxRbenPuQAQIFbc/s1600/DSC01151.jpg" height="213" width="320" /></a></div>
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Next, prepare your baking sheet. Line it with parchment paper, because you don't want these babies to stick! No one wants to waste all the apple goodness. Divide a sheet of puff pastry into 6 rectangles and lay them on the parchment-lined baking sheet.<br />
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It's pretty easy to evenly cut your puff pastry, because of the way it is folded in the box. See:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYDKAEoIlUls4vQP7R0WX7NQDG9vAXIYIMoWQRWXpapbwa3ic_ZwkOD-o39MXN_eUeCzOtFt9nmh1Pb2me2cmQ14zj7OHn76whSl6ddcV-rzXP-ltdGlVIbH5U-1CsrebMwJjmZisxdo/s1600/DSC01155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYDKAEoIlUls4vQP7R0WX7NQDG9vAXIYIMoWQRWXpapbwa3ic_ZwkOD-o39MXN_eUeCzOtFt9nmh1Pb2me2cmQ14zj7OHn76whSl6ddcV-rzXP-ltdGlVIbH5U-1CsrebMwJjmZisxdo/s1600/DSC01155.jpg" height="213" width="320" /></a></div>
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Simply unfold your sheet of pastry and cut where the natural lines are, then cut each piece in half. <i>Viola!</i><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuIcFRmJtIoVr8KRqwtELSFEsqstbVH5ugtAwEck5CDn8aZ-VRg4EXAvjhwW2eYt5AEIvahagJt7l-bWeE86M94lyzlC6GJE5NNRu2jfioE95YhuO_azwtZou6-sxSUh3NWlTYmEny7s/s1600/DSC01157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuIcFRmJtIoVr8KRqwtELSFEsqstbVH5ugtAwEck5CDn8aZ-VRg4EXAvjhwW2eYt5AEIvahagJt7l-bWeE86M94lyzlC6GJE5NNRu2jfioE95YhuO_azwtZou6-sxSUh3NWlTYmEny7s/s1600/DSC01157.jpg" height="213" width="320" /></a></div>
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Now all you have to do is layer your apple slices down the center of each piece, sprinkle with your sugar mixture, and dot with a bit of butter (4 tablespoons). Like so:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtlBPv9yDyD1xNNA4SujweSNAfjLK7C-ZENo-4KdiyIW1gr07hY-_le5iDNi5qXdXKHKzEFK-OercwulUwq1RcTgDfVsScUCkYTI_RPYxTyjHqghyphenhyphendi__3IuGKlHVh_J4do8pXpdlMlg/s1600/DSC01163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtlBPv9yDyD1xNNA4SujweSNAfjLK7C-ZENo-4KdiyIW1gr07hY-_le5iDNi5qXdXKHKzEFK-OercwulUwq1RcTgDfVsScUCkYTI_RPYxTyjHqghyphenhyphendi__3IuGKlHVh_J4do8pXpdlMlg/s1600/DSC01163.jpg" height="213" width="320" /></a></div>
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Make sure you leave enough gap around your apples so the puff pastry can rise around them. I needed a bit more room on my edges, so don't be like me!<br />
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Pop these into a 350 degree oven for about 30 - 40 minutes. Pull them out when the pastry is puffy and a light, golden brown. Drizzle immediately with a bit of <a href="http://armylifefromthewife.blogspot.com/2014/11/homemade-caramel-sauce.html" target="_blank">homemade caramel</a>, then top with vanilla ice cream and some whipped cream.<br />
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Go ahead... sit back, enjoy, and make those yummy noises. You've earned it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgs1jH_VVp8IjcQG-5zEuI14p68uf6JSdCDgOflyua9O-rHfVioyhmYQPb8OjsVZPpS4nzhs6L3J-IlVTRZrDCYqbTYR2TKsZNWgZC0ewEp9IXOkzE8g1tbLXT64AyesLJiH5jQgrnunk/s1600/DSC01175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgs1jH_VVp8IjcQG-5zEuI14p68uf6JSdCDgOflyua9O-rHfVioyhmYQPb8OjsVZPpS4nzhs6L3J-IlVTRZrDCYqbTYR2TKsZNWgZC0ewEp9IXOkzE8g1tbLXT64AyesLJiH5jQgrnunk/s1600/DSC01175.jpg" height="266" width="400" /></a></div>
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I especially like these on holidays when it's me and the Hubs on our own. Or, you know, on Wednesdays. That's an apple pie kind of day, right?<br />
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As always my friends, the standard recipe is below. Until next time, happy cooking!<br />
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<i>Email me:</i> <a href="mailto:armylifefromthewife@gmail.com">armylifefromthewife@gmail.com</a><br />
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<div style="text-align: left;">
<br /><u>The Standard Form:</u></div>
<div style="text-align: left;">
<u><br /></u></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Quickie Apple
Pie</span></b><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients:</span></u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<div class="MsoNormalCxSpMiddle" style="text-align: left;">
1 sheet of puff pastry, cut into 6 pieces</div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
2 Granny Smith apples, cored, peeled, and sliced
into thin wedges</div>
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2 tablespoons white sugar</div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
2 tablespoons light brown sugar</div>
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Dash cinnamon</div>
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Dash nutmeg</div>
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4 tablespoons cold butter, cut into chunks</div>
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6 tablespoons caramel sauce, more or less to taste</div>
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Ice cream, for serving</div>
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Whipped cream, for serving</div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:</span></u></div>
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Preheat oven to 350 degrees. Line a baking sheet
with parchment paper. </div>
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Place the pieces of puff pastry on the parchment-lined
baking sheet, about an inch apart. Fan the apple slice in the center of the
puff pastry, making sure to leave a border around the edges. </div>
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Mix together the sugars, cinnamon, and nutmeg. Sprinkle
each ‘pie’ with the sugar mix, then dot evenly with the butter. </div>
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Bake 30-40 minutes, or until the edges of the
pastry are lightly brown and golden. Remove from oven and immediately drizzle
the pies with caramel sauce. Top with vanilla ice cream and whipped cream if
desired. </div>
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<br /></div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Fsrc%3Dheader&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-TPUdGtPfyZQ%252FVHTh03hmVkI%252FAAAAAAAAFyQ%252Fz-1mqsNYOzg%252Fs1600%252FDSC01175.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 2751px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Fsrc%3Dheader&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-TPUdGtPfyZQ%252FVHTh03hmVkI%252FAAAAAAAAFyQ%252Fz-1mqsNYOzg%252Fs1600%252FDSC01175.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 2751px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Fsrc%3Dheader&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-TPUdGtPfyZQ%252FVHTh03hmVkI%252FAAAAAAAAFyQ%252Fz-1mqsNYOzg%252Fs1600%252FDSC01175.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 2751px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Fsrc%3Dheader&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-TPUdGtPfyZQ%252FVHTh03hmVkI%252FAAAAAAAAFyQ%252Fz-1mqsNYOzg%252Fs1600%252FDSC01175.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 2751px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-39147920383165900642014-11-24T11:57:00.002-05:002014-11-24T11:57:18.342-05:00Homemade Caramel SauceI adore caramel! I like it in sauce, as a chewy candy, as a hard candy... you name it, I love it. Of course, many of the commercial products contain all sorts of chemicals and preservatives that I don't particularly want to eat. So I thought, why not make my own?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithLIghdhIyM-39ooEXdtBeLlIelmS7tWUqffkHNCE6PIriFPrZQWngX1gMBpzx07KAVd9_H26D60ngLefKcyO-vOSi8rvU-HBem981ht5doqkVmlIJ6IEjfaBiAohXlYtLuOEVLYldg8/s1600/DSC01130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithLIghdhIyM-39ooEXdtBeLlIelmS7tWUqffkHNCE6PIriFPrZQWngX1gMBpzx07KAVd9_H26D60ngLefKcyO-vOSi8rvU-HBem981ht5doqkVmlIJ6IEjfaBiAohXlYtLuOEVLYldg8/s1600/DSC01130.jpg" height="400" width="266" /></a></div>
<div>
<br /></div>
<div>
I knew the basics, like what was in caramel sauce (mostly sugar and cream), and how to cook it (until boiling and a light amber color). This is a quick process. So one lazy day, I figured I'd take 20 minutes and test it out.</div>
<div>
<br /></div>
<div>
I've made this recipe several times now, and I've learned a few things. No worries, I plan to share all those tips with you. And I plan to continue making this, with some new variations (salted caramel, anyone?), and <i>of course</i> I'll share that when the time comes too!</div>
<div>
<br /></div>
<div>
Ready to try for yourself? Here's what you need to get started:</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPO4XAXUo0I1EaRCgAQw-JZMhc0tcsKJ96siua33hvDI4JFFoYR6SYGeXmMtgmvf7PndVWvtePLzQP2tWkLsLem0cXO0yI4FXg9DnDEZcMfG_cyDJC-ytanJ34HjToujRT3cfS1jSxwO4/s1600/DSC01044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPO4XAXUo0I1EaRCgAQw-JZMhc0tcsKJ96siua33hvDI4JFFoYR6SYGeXmMtgmvf7PndVWvtePLzQP2tWkLsLem0cXO0yI4FXg9DnDEZcMfG_cyDJC-ytanJ34HjToujRT3cfS1jSxwO4/s1600/DSC01044.jpg" height="213" width="320" /></a></div>
<div>
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<div>
Ignore that lemon! In my first batch, I tried adding a bit of lemon juice to help prevent crystallization, but I decided it wasn't worth the odd flavor it added to the caramel. In addition to the items above, you need a large stainless steel pot. Mine is 5 liters, a good soup pot size. You'll understand why you need such a large pot soon. </div>
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<br /></div>
<div>
The first rule of this recipe is to have all your ingredients measured and prepped before you begin. This sauce goes fast, so you need to be ready. Gather together:</div>
<div>
<br /></div>
<div>
1 cup of white granulated sugar</div>
<div>
¼ cup of water </div>
<div>
1 cup of heavy cream, warmed on the stove over very low heat </div>
<div>
2 tablespoons of salted butter, cut into pieces</div>
<div>
A pinch of salt</div>
<div>
Optional: ½ teaspoon of vanilla extract</div>
<div>
<br /></div>
<div>
You also need a wooden spoon, your large cooking pot, a pastry brush, and a small ramekin of extra water.<br />
<br />
Let's get busy!<br />
<br />
Add your sugar and ¼ cup of water to the pot. Turn your heat to medium/medium-high (I leave my stove around 6 out of 10). As the mixture warms, the sugar will first dissolve into the water and then it will begin to boil. DO NO STIR!! Instead, gently swirl the pan occasionally, and then use your pastry brush (and the extra water) to wet down the sides of the pan where any sugar crystals may gather. Boiling sugar is <i>extremely</i> hot so be careful not to get any fingers in there.<br />
<br />
Once the sugar is boiling, the color will slowly begin to change and brown. This is the sugar caramelizing. The darker your color, the more caramel-y and bitter the flavor will become. However, sugar also burns quite easily, so don't let it get too dark! A light to medium amber color is best.<br />
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<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/AVvXsEgqX4pIFjDBHpFVD4JLfNnMNHbC8YBTT-afH9H0Rk6QF1Iqw-6vhCexNEdU-UuRJ-xzmj_U7RWucHs_zM9hh3Xu-Nx9PlHRWxpy9Bb86_1yd9ILGUGLptWFKGCcYUhqeAQxA3lv86TdzoI/s1600/Page+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqX4pIFjDBHpFVD4JLfNnMNHbC8YBTT-afH9H0Rk6QF1Iqw-6vhCexNEdU-UuRJ-xzmj_U7RWucHs_zM9hh3Xu-Nx9PlHRWxpy9Bb86_1yd9ILGUGLptWFKGCcYUhqeAQxA3lv86TdzoI/s1600/Page+5.jpg" height="308" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stages of sugar boiling</td></tr>
</tbody></table>
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Again, NO STIRRING! If "hot" spots develop (an area where the sugar is darker than others), then gently swirl your pot to distribute.<br />
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When you've reached the desired color, pull your pot off the heat and stir in your cream. The mixture will bubble fairly violently... this is why you need such a large pot for such a small amount of caramel. See:<br />
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I know, that's a terrible picture! But you get the idea.<br />
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As soon as you add your cream, start stirring immediately with your wooden spoon. Yay, you can stir now!! Also add in the two tablespoons of butter and the salt (and vanilla, if you like). Keep stirring! The mixture will be thin at first, but it thickens as it cools.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEBLcknXP69vvlbFYB-kFatXHe8ZR2aqSWUKozXu7DIHEshpX_a6XeqLp6vCCdd0XIcBQFLrmHzRMlXnvWmDnHVC0r7bGVbngS13V5ARRBYJTCoxVq3zsYS9pcm-FOEVkg1AD8ZcLcUQ/s1600/DSC01130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEBLcknXP69vvlbFYB-kFatXHe8ZR2aqSWUKozXu7DIHEshpX_a6XeqLp6vCCdd0XIcBQFLrmHzRMlXnvWmDnHVC0r7bGVbngS13V5ARRBYJTCoxVq3zsYS9pcm-FOEVkg1AD8ZcLcUQ/s1600/DSC01130.jpg" height="320" width="212" /></a></div>
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And that's it, seriously. Easy, right?? However...<br />
<br />
I've learned from some of my mistakes, and I want to share that with you:<br />
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1. Knowing when to pull the sugar from the heat is a bit tricky. The first time I cooked too long, and the second time I cooked too little. On my stove, it takes about 6 minutes from the time the sugar begins to boil to when it is the perfect color. But that could be different for you. This is a quick recipe with basic ingredients, so if you mess up the first time just toss it and start again. You'll figure the timing out, no worries.<br />
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2. Make sure you use full fat heavy cream, none of this wimpy half-n-half stuff. The less fat, the less rich. Also, your sauce will be thinner.<br />
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3. Make sure your vanilla hasn't gone bad, or your caramel will taste like yucky alcohol (yes, this happened to me). I like the caramel both with and without vanilla, so you don't even need to use it. I'm going to test some real vanilla beans soon, and also a sea salt caramel. I'll let you know how it goes!<br />
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4. If your sugar seizes up a bit when you add the cream, don't worry! Just place your pot back over medium heat and keep stirring until it all dissolves again. This also works if your caramel is a bit too thin after adding the cream. Warm it up a little more and it will thicken. Don't forget though... this sauce thickens as it cools, so play around with it a bit first. If your sauce is too thick, you can re-warm the mix with some additional cream to thin it out.<br />
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5. Always use a wooden spoon or spatula, no plastic or metal for stirring! I do this because the cooking gods of the internet say that I should. And so far it has worked at preventing the crystallization of my sugar.<br />
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6. Cool your caramel at room temperature before covering and placing in your fridge. You don't want any condensation in your caramel. The sauce will keep in your fridge for several weeks. </div>
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<br />
I know caramel can be a bit intimidating, but try it <i>just once</i> and you'll be hooked by how easy it really is! And I bet you won't be buying anymore of those chemical-laden sauces from the store anymore either. Not when you can make your own in just a few minutes. <i>And</i> have it taste ten times as good! I've already converted one of my friends, now I'm out to convert the world, <i>mwahahaha</i>.<br />
<br />
Stay tuned this week for an <b>awesome</b>, quickie "apple pie" recipe that uses this caramel. It's a great recipe for Thanksgiving, especially if you like simple recipes. You're going to love it! Until then, happy cooking!<br />
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<div style="text-align: left;">
<br /><u>The Standard Form:</u> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Homemade
Caramel Sauce</span></b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients:</span></u></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
1 cup white, granulated sugar</div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
¼ cup water</div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
1 cup heavy cream</div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
2 tablespoons salted butter, cut into pieces</div>
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Pinch salt</div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
Optional: ½ teaspoon vanilla extract</div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
Other equipment: A wooden spoon, a large stainless
steel pot (5 liters), a pastry brush, and a small ramekin of water</div>
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<br /></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></u></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
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Have all your ingredients ready before beginning
the cooking process. This goes quickly, so you need to be ready. </div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
Add the sugar and ¼ cup of water to your pot. Cook
over medium to medium-high heat until the sugar begins to boil. DO NOT STIR!
Let the sugar boil and change color. Gently swirl your pan to “stir”,
occasionally. One the sugar turns a golden amber color, remove from heat. </div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
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Immediately stir in your cream with a wooden
spoon. The mixture will bubble violently, so be careful! (This is also why we
use a large pot). Stir in the butter, salt, and vanilla next. </div>
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The caramel will be a little thin, but thickens
upon standing. If the sugar seized at all when the cream is added, you can
return the pot to medium heat and continue stirring until all the sugar
dissolves. Cool the caramel sauce to room temperature, and then refrigerate up
to two weeks. </div>
</div>
</div>
</div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D3914792038316590064%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-mbnd-mfnfME%252FVHNcaDtv2bI%252FAAAAAAAAFxI%252F6RB_hgerpdg%252Fs1600%252FDSC01130.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 247px; opacity: 0.85; position: absolute; top: 2253px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D3914792038316590064%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-mbnd-mfnfME%252FVHNcaDtv2bI%252FAAAAAAAAFxI%252F6RB_hgerpdg%252Fs1600%252FDSC01130.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 247px; opacity: 0.85; position: absolute; top: 2253px; width: 40px; z-index: 8675309;"></a><br />
<a href="" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-23524313725332060422014-11-20T03:47:00.002-05:002014-11-20T04:03:28.770-05:00Christmas Traditions: Tree RaisingI know I'm early based on conventional traditions, but when have I ever been conventional??? The holiday spirit hit me quick this year, so yesterday I decided to put up my tree.<br />
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<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/AVvXsEjqi-1ymbiJg4WQB_EgpFH5wNvrbboRcZcdLdGlwUI_SZ9O30Iq72U3RRah24nEwBa5qbfsIDXK8ZPuBD6IDVtS29y0m6PjIT_Clo4Oq5m4u_XnISCwXWMHP8r58NuBAfuLttSCXyDVyH0/s1600/IMG_5953.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqi-1ymbiJg4WQB_EgpFH5wNvrbboRcZcdLdGlwUI_SZ9O30Iq72U3RRah24nEwBa5qbfsIDXK8ZPuBD6IDVtS29y0m6PjIT_Clo4Oq5m4u_XnISCwXWMHP8r58NuBAfuLttSCXyDVyH0/s1600/IMG_5953.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My neighbor helps with the tree</td></tr>
</tbody></table>
<br />
<br />
If you know me at all, then know this... I am <i>not</i> mechanically inclined. Like, at all. So when my tree came up with missing parts, I wasn't well equipped to handle it. That's why I called in reinforcements.<br />
<br />
What was the problem, you wonder? Well, I bought my pre-lit tree used this year from someone moving back to the States. The 220V plug is handy to have. But when I opened the box, I realized there were no directions or diagrams or anything.<br />
<br />
I can hear you laughing, you know.<br />
<br />
With only 4 parts in total, you would think I could do it without directions. I <i>thought</i> I could. Then, I couldn't figure out which piece was the bottom tier. Then I realized the base was obviously missing a few screws. Then I finally figured out the bottom tier, but it immediately fell over due to the lack of parts.<br />
<br />
Help!! Lucky me, my neighbor came over to laugh at me.<br />
<br />
I mean, she came over to <i>help</i> me. And she did. But we pretty much redneck-ified my tree (this is an official word now).<br />
<br />
<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/AVvXsEjKixG_OpCmTcetjBM2_pnTDLkzHyGgsmuKOYAjvCTMTYnsjZ6QHfPsAI5ZMlxqOD3R-7DCozqjcIj9sbTlvoJQg4aM8RSssIHTUYo4woQLC0Lb9z5g_H27b6AbUKqReg0y5o11MOVLajY/s1600/IMG_5952.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKixG_OpCmTcetjBM2_pnTDLkzHyGgsmuKOYAjvCTMTYnsjZ6QHfPsAI5ZMlxqOD3R-7DCozqjcIj9sbTlvoJQg4aM8RSssIHTUYo4woQLC0Lb9z5g_H27b6AbUKqReg0y5o11MOVLajY/s1600/IMG_5952.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tree base, plus zip ties</td></tr>
</tbody></table>
<br />
We searched my tool box for screws that would fit the tree base. No luck. <i>However</i>, I did have quite a few zip ties! These are like duct tape, they fix all sorts of ills. As you can see from the pic above, I zip-tied the first tier of branches to the base.<br />
<br />
Problem solved.<br />
<br />
All of this took several hours of thought, a few trips back and forth to my basement and the neighbors house, 1 cup of coffee, 2 bags worth of zip ties, and a lot of laughter. But in the end...<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jz5TcvKibRrQk1UrJy1tkeRG09oAiWebQm4E2E0tGjyKuFbZtxbroZPIjhjUgq0BWmJpQtOi2XGrkhI88rE_2s08aTuaSt8DGHZMH4-qpKD8yVEG3fO16Qu0LzTfrLjk1BczKHhV4gI/s1600/IMG_5954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jz5TcvKibRrQk1UrJy1tkeRG09oAiWebQm4E2E0tGjyKuFbZtxbroZPIjhjUgq0BWmJpQtOi2XGrkhI88rE_2s08aTuaSt8DGHZMH4-qpKD8yVEG3fO16Qu0LzTfrLjk1BczKHhV4gI/s1600/IMG_5954.JPG" height="320" width="240" /></a></div>
<br />
Eureka! Let there be light... which is a whole other story and took another 30 minutes of plugging in, unplugging, and rearranging of cables. Not to mention the time it took to move all my living room furniture and find the perfect spot for my zip-tied Christmas tree. <br />
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Needless to say, I didn't get around to actually trimming the tree. That comes this weekend! Wish me luck, fingers crossed that my jerry-rigged stand holds, kay? Until next time, my friends...<br />
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Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com1tag:blogger.com,1999:blog-7600319440574772055.post-4830556397793398132014-11-16T10:53:00.001-05:002014-11-16T10:53:29.297-05:00Christmas Traditions: Advent CalendarsI'll just put this out there while I can, and get it said... I LOVE CHRISTMAS! I probably inherited this from my mom, who is an absolute Christmas nut. Our home was always decorated to the max. We had several trees (all with different themes), garland everywhere, plus lights, candles, candy dishes, little Christmas villages... and that's just the first floor!<br />
<br />
Living in Germany is a Christmas fantasy come true. Not only are the Christmas markets <i>absolutely</i> <i>fantastic</i>, but many of our Christmas traditions originated here. For example, <a href="http://mentalfloss.com/article/26522/brief-history-advent-calendars" target="_blank">the advent calendar</a>...<br />
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<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/AVvXsEihE6R-1_sWoviMNQt-2syyz5rxZ9eGJ8LUwRWEujzQ2zAsU-NTIgXl-_E-L0dExOMzUHh4v5QuabYMyNIcKueO4ULwXmksPLdJlJsWsQRIhjPsfGCOVjLvq8TMG8M3UYgWEZbmVvBZUks/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihE6R-1_sWoviMNQt-2syyz5rxZ9eGJ8LUwRWEujzQ2zAsU-NTIgXl-_E-L0dExOMzUHh4v5QuabYMyNIcKueO4ULwXmksPLdJlJsWsQRIhjPsfGCOVjLvq8TMG8M3UYgWEZbmVvBZUks/s1600/FullSizeRender.jpg" height="400" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My advent calendar (a gift from grandma)</td></tr>
</tbody></table>
<br />
This is such a fun tradition! I mean, who doesn't like getting a surprise everyday for the 24 days before Christmas??<br />
<br />
There are so many styles of these calendars. Some are cardboard and contain chocolates or prizes. Some are paper and each window opens to a bible verse. Some are little bags that can be filled with whatever you want. I've even seen people purchase tiny, wrapped chocolate boxes that hang on the tree. Personally, I've always wanted one of the wooden calendars. And this year I got one!<br />
<br />
You see, whilst my grandma was visiting I took her to <a href="http://en.wikipedia.org/wiki/Rothenburg_ob_der_Tauber" target="_blank">Rothenburg ob der Tauber</a> (I take everyone here, it's a beautiful German town!). In the town center is one of the world-renowned <a href="http://wohlfahrt.com/en/" target="_blank">Käthe Wohlfahrt</a> Christmas shops.<br />
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<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/AVvXsEjYvpqUZZAx0q37KrqMaRP6tg0sBt-FpnInLEE1xs8Tq4g7d-xYU-6Wk4PGxZ7JucxSDeCFOlq5hAR46LBKSnG17GMQ2hk0bvQuBimRAu2GAD1rmo-7eItaYCR5XT5OwNX2pEa2e6kUIeI/s1600/DSC08283.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvpqUZZAx0q37KrqMaRP6tg0sBt-FpnInLEE1xs8Tq4g7d-xYU-6Wk4PGxZ7JucxSDeCFOlq5hAR46LBKSnG17GMQ2hk0bvQuBimRAu2GAD1rmo-7eItaYCR5XT5OwNX2pEa2e6kUIeI/s1600/DSC08283.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside Käthe Wohlfahrt</td></tr>
</tbody></table>
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<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/AVvXsEgUCXtFzAFNxLdbmjJbaZiLOe1I0oUu6pQ8A7IWcOaCgIBEBitE2Eyl_gfKiwnF1KSn9grlYBWquflcGWKdkgub7hlK7kAipA4dFcpZSd9J5v_pH3ZuMJ2XEtlv_NLKSrjE4vBpWh2wO9Y/s1600/IMG_4630.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCXtFzAFNxLdbmjJbaZiLOe1I0oUu6pQ8A7IWcOaCgIBEBitE2Eyl_gfKiwnF1KSn9grlYBWquflcGWKdkgub7hlK7kAipA4dFcpZSd9J5v_pH3ZuMJ2XEtlv_NLKSrjE4vBpWh2wO9Y/s1600/IMG_4630.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside Käthe Wohlfahrt</td></tr>
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<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/AVvXsEiJAmcnn-H4AwXkXfczpbcoAiHUkDGCECaa8Y4Jhtbx2Knl6fr8R8mv27jAQCBWL0WGS1hIGs6VTSebGZwzR4M3jiXlolUS01-SqUVDAV4FG5tz5iIPJVESjgKFAT2UHllIFi_s4-BpMwM/s1600/IMG_4634.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAmcnn-H4AwXkXfczpbcoAiHUkDGCECaa8Y4Jhtbx2Knl6fr8R8mv27jAQCBWL0WGS1hIGs6VTSebGZwzR4M3jiXlolUS01-SqUVDAV4FG5tz5iIPJVESjgKFAT2UHllIFi_s4-BpMwM/s1600/IMG_4634.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside Käthe Wohlfahrt</td></tr>
</tbody></table>
<br />
<br />
During our shopping spree, my Nana managed to buy me the wooden calendar you see above <i>and</i> sneak it home, all without my knowledge. She presented it to me before she left, as a present. Isn't she the sweetest??!! So this year, the Hubs and I are continuing the tradition of Christmas advent calendars in style.<br />
<br />
And though I was the one who filled the wooden drawers with sweets, I'm guessing the Hubs will eat most of the prizes... anyone else want to take that bet? I didn't think so. Total sucker bet, ha. <br />
<br />
Do you use an advent calendar? What are some of your favorite Christmas traditions? Comment below, peeps! Until next time...<br />
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Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-86354636635675390302014-11-14T11:33:00.001-05:002014-11-14T11:33:10.437-05:00Pinterest Tested: Bacon Wrapped Tater Tot BombsOh boy, I was so excited to try out this recipe!! The <a href="http://damndelicious.net/2014/07/26/bacon-wrapped-tater-tot-bombs/" target="_blank">original link</a> had amazing photos, and the recipe looked fairly simple. And the flavor combination was definitely intriguing.<br />
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I mean, come on... tater tots topped with cheese then wrapped in brown sugar bacon?? HECK YES!<br />
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However (insert sad face here)... I don't think I'll ever be making this particular recipe again. Total Pinterest fail.<br />
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<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/AVvXsEg7u2WGklmvEapXygn39bAHELVQR-sSVp4u94fTdN3ulRZoEZBBQNErmdtdaoM-iTeFOCnCfbu_SkgbgfZIR6WP0V79G1UwKButzBBeYIAUNCsj_ZvZlrzAGZCQo5ddaj4nog2a3x2aeBs/s1600/IMG_5546.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7u2WGklmvEapXygn39bAHELVQR-sSVp4u94fTdN3ulRZoEZBBQNErmdtdaoM-iTeFOCnCfbu_SkgbgfZIR6WP0V79G1UwKButzBBeYIAUNCsj_ZvZlrzAGZCQo5ddaj4nog2a3x2aeBs/s1600/IMG_5546.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tater tots before going in oven</td></tr>
</tbody></table>
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To start, the tater tots are messy to put together, so be prepared for sticky fingers. The cheese square also tends to pop out from its bacon wrapper. Once the tots are placed on the cookie sheet, they look a bit neater and I had higher hopes that despite the long prep process, this dish would be worth it.<br />
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<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/AVvXsEjaeLqQS2mX5uDcUIER0BZqji2ABtP2WgcSfG-GLgeI6nANdfF-L9xCp_6KQ6fuzzV8QECUwd8mWB0FsijQzMi_U9LY9_rDvrwet92jCt2GD5m3RUrqfzGkkxCZ2Qn1l9XECt4liyTq6m0/s1600/IMG_5547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeLqQS2mX5uDcUIER0BZqji2ABtP2WgcSfG-GLgeI6nANdfF-L9xCp_6KQ6fuzzV8QECUwd8mWB0FsijQzMi_U9LY9_rDvrwet92jCt2GD5m3RUrqfzGkkxCZ2Qn1l9XECt4liyTq6m0/s1600/IMG_5547.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tater tots after cooking</td></tr>
</tbody></table>
I was so, so wrong. Totally not worth it.<br />
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The cheese melted and oozed out from the bacon wrapper. So not only was there no cheese, but it melted across my pan and burned. The brown sugar combined with the bacon fat created a sticky, caramel-like substance that also melted and oozed across my pan and <i>burned</i>. When attempting to remove the tater tots, most of them crumbled into pieces. Only a few came off the pan looking even remotely like the original picture I saw.<br />
<br />
Never, ever again. I actually had to throw my cookie sheet away, it was such a mess. And while I really love the idea of this flavor combination, I think the recipe would be much better served nacho-style. Perhaps cooking the tots, then topping with cheddar cheese, a bit of maple bacon, maybe even a drizzle of bbq sauce.<br />
<br />
Hey, maybe I'll try it sometime!<br />
<br />
But for now, test this recipe at your own risk. If you do try it yourself, let me know in the comments how it went for you. Until next time, happy cooking!<br />
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<br />Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-80199261683860354502014-11-05T14:01:00.000-05:002014-11-05T14:25:44.599-05:0010 Stages of Being SickNobody likes to be sick, am I right? But it happens to the best of us. Being sick is a battle. My autoimmune system is already compromised because of MS, and I often take a lot longer than normal to recover from even a basic cold.<br />
<br />
It's so dang annoying!!!<br />
<br />
I was sick pretty recently, and it totally knocked me for a loop. Hence why there haven't been any new posts from me for a while. Sorry about that, peeps. I have a ton of fun ideas lined up though, so don't despair. While ill I started thinking about all the stages of being sick, and I began to wonder if it's the same for all of us. So this is me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9BpWtVEJTous1xX0dj1aGrx04z25qH9os0pnf3KEyDkyIPSPLIkHQmYW6P-lk8fVcz5nByd5LaVCOhONuxPAevkmCTLsA6amTc1R0sum9AliuWTQ5arbS-CAtiPqIuWa0YHCn76dNK0/s1600/SICK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9BpWtVEJTous1xX0dj1aGrx04z25qH9os0pnf3KEyDkyIPSPLIkHQmYW6P-lk8fVcz5nByd5LaVCOhONuxPAevkmCTLsA6amTc1R0sum9AliuWTQ5arbS-CAtiPqIuWa0YHCn76dNK0/s1600/SICK.jpg" height="320" width="241" /></a></div>
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<b><u>Stage 1</u> (Denial) - </b>I'm not sick, I'm not sick, I'm not sick... the weather is changing, I have allergies, <i>something.</i> But <b>I am not sick</b>.<br />
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Meanwhile, my fever spikes, I lose my voice, and my nose might as well be a running faucet. But I'm totally not sick.<br />
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<b><u>Stage 2</u> (Power Through ) - </b>This stage usually goes a bit like this...<br />
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Hubs: <i>"Honey, you should lie down and get some rest"</i><br />
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Me: <i>"Are you mad? I'm fine! I need to cook dinner"</i><br />
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Hubs: <i>"Honey, no one wants to eat anything you're cooking. It could be contaminated"</i><br />
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Me: <i>"I'm not that sick! I have things to do. Go away!"</i><br />
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At this point, the Hubs usually lets me fall on my face from sheer exhaustion because I am completely delirious. Not to mention unreasonable. I can't say I blame him.<br />
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<b><u>Stage 3</u> (Acceptance) - </b>OH MY GOD, I'M REALLY SICK!<br />
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<b><u>Stage 4</u> (Panic, with a dose of self pity thrown in) -</b> At this point, hypochondria sets in. I could have typhoid fever! I need juice, I need vitamins, I need to binge watch Dance Moms. Bring me my favorite blanket, I want to cuddle with the dog, do we have Nyquil?<br />
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The fun never ends, people. Poor Hubs deserves better.<br />
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<b><u>Stage 5</u> (Coma of Indifference) - </b>I want to be unconscious, but I'm not. I want to watch random, trashy TV shows... but I can focus on <i>nothing</i>. Rather, I stare at the wall for hours at a time, bundled a foot deep in blankets, and bemoan my existence. More self pity ensues.<br />
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<b><u>Stage 6</u> (Denial. Again.) - </b>I'm better, I'm better, I'm better!<br />
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Or not.<br />
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I discover this by attempting to walk downstairs on my own, and then realize I am too weak to walk back up. Cue the whining and sniveling.<br />
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<b><u>Stage 7</u> (Relapse) - </b>Due to the second bout of denial, repeat stages 3 - 5.<br />
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<b><u>Stage 8</u> (Shower Time) - </b>I've been wearing the same pajamas for days on end. My hair is a bad imitation of Johnny Depp's in Edward Scissorhands. Professional help may be needed. A shower is all I accomplish at this phase before I fall back into the coma of indifference.<br />
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<b><u>Stage 9</u> (Finally! Recovery) - </b>Recovery for me doesn't mean I'm ready to dive back into work or anything. It means I can actually dress myself and walk down the stairs. I may be capable of cooking my own breakfast. This lasts for several days while my body finds its rhythm again. I spend most of this phase profusely apologizing to the Hubs for being a general pain in the you-know-what.<br />
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<b><u>Stage 10</u> (The After Party) - </b>Oh, if only this was an actual party! That would be way better than the grueling reality of Stage 10. Ya see, this phase involves lots and lots of laundry. And grocery shopping. Disinfecting the sick room comes into play.<br />
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It's not fun, my friends. Not fun at all. But the end of this stage marks the end of illness. Of course, that's until the Hubs starts sniffling as he's come down with whatever I've just recovered from. Repeat stages 1 - 10, only louder and with more whining involved (if that's even possible).<br />
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Sigh.<br />
<br />
<br />
So, what are your stages of being ill? Do you recover quick, or are you more like me? I'm happy to be back in the saddle again, blogging away and getting back to what qualifies as 'normal' around here. Stay tuned, there are lots of new recipes coming and all sorts of other fun things.<br />
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Until next time!<br />
<br />
<br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D8019926168386035450%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-aQU6H_gLdIA%252FVFo-EtdOkdI%252FAAAAAAAAFt0%252Fhs_Aw8R_8Co%252Fs1600%252FFullSizeRender.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 232px; opacity: 0.85; position: absolute; top: 216px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D8019926168386035450%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-aQU6H_gLdIA%252FVFo-EtdOkdI%252FAAAAAAAAFt0%252Fhs_Aw8R_8Co%252Fs1600%252FFullSizeRender.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 232px; opacity: 0.85; position: absolute; top: 216px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D8019926168386035450%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-aQU6H_gLdIA%252FVFo-EtdOkdI%252FAAAAAAAAFt0%252Fhs_Aw8R_8Co%252Fs1600%252FFullSizeRender.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 232px; opacity: 0.85; position: absolute; top: 216px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D8019926168386035450%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-aQU6H_gLdIA%252FVFo-EtdOkdI%252FAAAAAAAAFt0%252Fhs_Aw8R_8Co%252Fs1600%252FFullSizeRender.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 232px; opacity: 0.85; position: absolute; top: 216px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com1tag:blogger.com,1999:blog-7600319440574772055.post-70132584851103991322014-10-16T10:37:00.001-04:002014-10-16T10:37:03.401-04:00Recipes on the BrainAs a food blogger and cooking enthusiast, I often get asked how I 'come up with' my recipes. This is sort of like asking a writer where their ideas come from. There is just no good answer.<br />
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But an awesome friend of mine (you know who you are!) mentioned that her husband had asked her this same question about me… just <i>how</i> do I come up with these recipes?? So I actually sat down and thought about it. And today you're going to get a peak into my twisted, recipe-creating brain.<br />
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Remember, I warned you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPJd1KEPGf0NO9vTSApGhSPDBmWgkkhVxOpVgxAK6govmzDlkpE6t-NhLg3PQOH-vByKx4uGaq77P9t0ofY5XCWOs4IZniSHwNPSK4df_4-t4H_F1hrwLs-bAWt5RgiebbJNeuF-yRC0/s1600/DSC01042+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPJd1KEPGf0NO9vTSApGhSPDBmWgkkhVxOpVgxAK6govmzDlkpE6t-NhLg3PQOH-vByKx4uGaq77P9t0ofY5XCWOs4IZniSHwNPSK4df_4-t4H_F1hrwLs-bAWt5RgiebbJNeuF-yRC0/s1600/DSC01042+(1).jpg" height="400" width="266" /></a></div>
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The picture above is what my <a href="http://armylifefromthewife.blogspot.com/2014/10/kurbiscremesuppe-aka-pumpkin-cream-soup.html" target="_blank">Kürbiscremesuppe</a> recipe looked like before I blogged it for you. There are even more scribbles on the back of the page, but you get the idea. This is the God's honest truth:<br />
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I am a messy recipe creator. <br />
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Sometimes I cross out so many items, and add new ones in, that I have to re-write the recipe just to read my own handwriting. I begin by picking out what new taste I really want to try. Sometimes I choose a dish because it's a favorite of the Hubs, like<a href="http://armylifefromthewife.blogspot.com/2012/11/zuppa-toscana.html" target="_blank"> Zuppa Toscana</a>. I'm also into learning how to make things from scratch so I don't need to buy convenience items anymore, like my <a href="http://armylifefromthewife.blogspot.com/2014/08/diy-taco-seasoning.html" target="_blank">taco seasoning</a>. Pumpkin cream soup came about because I've eaten it here in Bavaria at so many restaurants, and I totally fell in love with it.<br />
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<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/AVvXsEjjTSMR_VLc80vCidTpdBSK3uXEKowVMIEL_w0gDjO9hAzZD29KhdS06OhBja3lwTXn_0MBht5O9rSetN_qEaGfMh-qD0A3NcqivYCRpj1m6eNKTJ5Zq-XYfZeSwq2JHg23SN-4jglJgTc/s1600/DSC09331.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTSMR_VLc80vCidTpdBSK3uXEKowVMIEL_w0gDjO9hAzZD29KhdS06OhBja3lwTXn_0MBht5O9rSetN_qEaGfMh-qD0A3NcqivYCRpj1m6eNKTJ5Zq-XYfZeSwq2JHg23SN-4jglJgTc/s1600/DSC09331.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DIY taco seasoning</td></tr>
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I understand the basic mechanics of cooking. I've followed enough recipes, and watched enough YouTube. I've even taken a few classes. If there is a technique I don't understand, then I look it up. Makes sense, yes? Google is my friend. So I start by picking out what main ingredients I think should go in the recipe. For pumpkin soup? Um, <i>hello…</i> it's gotta have <i>pumpkin</i> in it. Probably some onion too, maybe some carrot. Definitely need broth of some type to make it soup. Could use water too. Maybe a combination??<br />
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What kind of seasonings do I feel like? Do I want to mix the cream in, or whip it and serve on top? I like the melty goodness of the cream on top, and I've seen several restaurants serve it that way as well. Yep, definitely need cream on top. And pumpkin oil. Gotta have the pumpkin oil.<br />
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This is seriously the type of stuff that goes through my brain. And I write it all down. The 'recipe' starts out all neat and tidy, a list of basic ingredients and a quick directional guide.<br />
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Somehow, from <i>that</i> comes <i>this:</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpD88FmGUtZtIMYbGUF5_o4yTlTC0fvZQ3TKvEf0fMTm7mXwyl1Abicv2EH8c7cBvUMMD108jgdNU53rPQqmnpbJWnanf8YSM8HnVJlvvmgUotldH5FryFq7_rqQQgIee1Szpndt9fk8/s1600/DSC01039+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpD88FmGUtZtIMYbGUF5_o4yTlTC0fvZQ3TKvEf0fMTm7mXwyl1Abicv2EH8c7cBvUMMD108jgdNU53rPQqmnpbJWnanf8YSM8HnVJlvvmgUotldH5FryFq7_rqQQgIee1Szpndt9fk8/s1600/DSC01039+(1).jpg" height="320" width="213" /></a></div>
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As I start cooking, I'm scratching out amounts. Sometimes I scratch out whole ingredients that I decide not to use. I'm drawing arrows between various steps, re-arranging as I go. I search through my spice cabinet and pull out new things.<br />
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I'm a mad scientist. Love it!<br />
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By the time it's all said and done, I still don't have a recipe. What I have is a tangled mess of scribbles that I then have to translate into a working recipe. If the flavor is off, even just a little, I start over again. I re-write the 'recipe' so I can actually read it. And then I get to work again making changes, taking out things that didn't work, and adding in things I think will.<br />
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I'm really lucky when I get it right the first time. Heck, when I get it right the second time! Sometimes it takes 5 or 6 tries before I'm really happy with the final product. Even with my tried and true recipes I make changes over the years as I learn more. This is an addiction, and a never-ending process.<br />
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So.<br />
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Did you survive your walk through my recipe-crazed brain?? I hope so! There are several new recipes on the horizon, including one to make your own caramel sauce at home. I've already tested it twice, and I think the third time will be the charm! It makes a great Christmas gift…<br />
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Until next time my friends, happy cooking!<br />
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<i>Thanks for reading, everyone!</i></div>
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<br />Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com1tag:blogger.com,1999:blog-7600319440574772055.post-65027942140750675282014-10-14T13:46:00.002-04:002014-10-14T14:25:41.747-04:00Kürbiscremesuppe (a.k.a. Pumpkin Cream Soup)Since living in Bavaria, the Hubs and I have enjoyed many, many new experiences. We've travelled around Europe, learned of new cultures, and have tried all kinds of new food. Here, foods are seasonal, not necessarily available any time of year at the drop of a hat. The restaurants add and remove items on their menus based on what is available.<br />
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I gotta say, I really love that.<br />
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The food is amazing. It's so fresh, you feel as if you just picked the vegetables yourself. With fall rolling in, I was <i>beyond</i> excited at the return of kürbiscremesuppe. I tried this pumpkin cream soup last year for the first time ever. The dish is very popular here this time of year, and is served at nearly all the restaurants. At least, I make sure it's being served when we're eating out on the town!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdttXwFu_PPshocHoZI3yTObLZmmvOAnhUh0vl8yUO-X3icom7LSX2N62VwCKY6Wv6wA40cp65p6-Tesm0fvNOUIyQ8_MpJLdNTyNMyi2ew0KaHNsEgNqK0fcda37Sx6CpB0iEjVEKVQ/s1600/DSC01039+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdttXwFu_PPshocHoZI3yTObLZmmvOAnhUh0vl8yUO-X3icom7LSX2N62VwCKY6Wv6wA40cp65p6-Tesm0fvNOUIyQ8_MpJLdNTyNMyi2ew0KaHNsEgNqK0fcda37Sx6CpB0iEjVEKVQ/s1600/DSC01039+(1).jpg" height="400" width="266" /></a></div>
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I'm completely hooked. And I bet you will be too!<br />
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Honestly, I've never even liked pumpkin flavored dishes all that much (please don't hate me, my pumpkin spice obsessed friends). But this soup turned me around. Now I want to experiment with as many pumpkin recipes as I can!<br />
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You want some for yourself, don't you? Let's get started then…<br />
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<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/AVvXsEjm1oAnm7sLdVm22ih2sx7i7xpZBxfDFMWTSET9khZphLpWl4txOhq53P9vNOy81SGby93tqTmfJZ5Wg-nMuGx_jVuM3Ax4VJWbBhm5KpJGvMDS-DIogZ4OZVHl6tm7L-Px32fUzF6XIJ4/s1600/DSC01024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1oAnm7sLdVm22ih2sx7i7xpZBxfDFMWTSET9khZphLpWl4txOhq53P9vNOy81SGby93tqTmfJZ5Wg-nMuGx_jVuM3Ax4VJWbBhm5KpJGvMDS-DIogZ4OZVHl6tm7L-Px32fUzF6XIJ4/s1600/DSC01024.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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This soup is fairly basic, even for someone on a beginning cooking level. I know, I know, it looks fancy. But I promise it's not.<br />
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Start with one Hokkaido pumpkin. This is a cooking pumpkin, with a nice sweet flavor. It's my understanding that you don't even need to peel this pumpkin before chopping it, but I peeled it anyway (with a veggie peeler). Don't take off too much though, just the thin skin. You want to keep as much of the pumpkin flesh as possible.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01FF5UMJqC91-hlfA4ooqLdS4cviJhFGrUi6fT8Bag0HWywFZiH2CgCehyphenhyphenmMhmvOLPrVfep2ALO5hidPXIRiWf93QnsDjdO2oX23dZmE10a5ou7vD7Vz8jECmnptIZZXTkNxNgwxceSg/s1600/DSC01029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01FF5UMJqC91-hlfA4ooqLdS4cviJhFGrUi6fT8Bag0HWywFZiH2CgCehyphenhyphenmMhmvOLPrVfep2ALO5hidPXIRiWf93QnsDjdO2oX23dZmE10a5ou7vD7Vz8jECmnptIZZXTkNxNgwxceSg/s1600/DSC01029.jpg" height="133" width="200" /></a></div>
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After peeling, cut the pumpkin in half, scoop out all the innards, and then chop the flesh into smallish chunks. Peel and chop two small Yukon gold potatoes for good measure. Then set these two items aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcV2O_e4nHvH9ihLu9nRDSdeSVkSf3ihhmQUC3gzqhdU9QXcn6B5TgGdz5NrCGCSE-dX4vcyeWJ2ZN7amK7FWQXEO8NxnZ7gODpIWk4JD_aIwCdtRvImIowzVpXTevYAUelCrLjeEQcow/s1600/DSC01034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcV2O_e4nHvH9ihLu9nRDSdeSVkSf3ihhmQUC3gzqhdU9QXcn6B5TgGdz5NrCGCSE-dX4vcyeWJ2ZN7amK7FWQXEO8NxnZ7gODpIWk4JD_aIwCdtRvImIowzVpXTevYAUelCrLjeEQcow/s1600/DSC01034.jpg" height="133" width="200" /></a></div>
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In your soup pot melt 2 tablespoons of butter, then add ½ of a diced onion and 1 diced carrot to the pot. Cook, stirring frequently, until the carrot is soft and the onion is just beginning to brown. Add two cloves of minced garlic to the pot, cooking for an additional minute. Your kitchen should smell amazing right now!<br />
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Grab your chopped pumpkin and potatoes, and throw those in the pot too. Give everything a good mix, then stir in 3 cups of vegetable broth, two cups of water, and one bay leaf.<br />
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The liquid should just cover the vegetables in the pot. You want to bring everything to a low boil, then reduce heat to medium-low and simmer at least 30 minutes or until your pumpkin is nice and soft. At this point, you can remove the bay leaf and stir in the rest of your seasonings (¼ teaspoon nutmeg, 1 ½ tablespoons of fresh chopped parsley, ¼ teaspoon black pepper, and ¾ teaspoon salt).<br />
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Now comes the fun part!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1Zryr140h_AbPpXf9MPwfJfQcyvvv1_-lffvABEO4ttgt9oSvZkZsWXGhqQtJODIBp9ZbNPqlxz2NA-xVajbet_vmoq5GLj2RllFKMHRwp_lgm1YZ4AOKKsBcfdIX1N4O7nrWpU0rWQ/s1600/DSC01035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1Zryr140h_AbPpXf9MPwfJfQcyvvv1_-lffvABEO4ttgt9oSvZkZsWXGhqQtJODIBp9ZbNPqlxz2NA-xVajbet_vmoq5GLj2RllFKMHRwp_lgm1YZ4AOKKsBcfdIX1N4O7nrWpU0rWQ/s1600/DSC01035.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Immersion blender</td></tr>
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If you don't have one of these cool gadgets, you should totally get one. I love my immersion blender! But if you don't have one, that's ok. You can purée your soup with a regular blender too.<br />
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Once your soup is creamy, no chunks in sight, you're almost done. Try to resist the urge to gobble up all your soup now! Stir in ½ cup crème fraîche first, then let the soup warm over low heat while you make your whipped topping. If you've never made whipped cream before, it's exactly what it sounds like. Simply whip 1 cup of cream until stiff peaks form. This is an <i>unsweetened</i> whipped cream because it will be melting and mixing into your soup.<br />
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Looks good, doesn't it? All creamy, melty, and delicious.<br />
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Top each bowl of soup with a good-sized dollop of whipped cream, a drizzle of pumpkin seed oil, and some roasted pumpkin seeds. The oil is pretty essential here to the flavor, so I wouldn't leave it off. You don't need much. A little packs a good punch!<br />
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And that's all folks. If you're anything like me, you'll freeze a couple batches of this so you can have pumpkin soup year round. Since the recipe yields about 4 large bowls of soup, you may want to double the recipe too. I love leftovers! This is just one of many dishes I've discovered in Bavaria, and I hope to keep experimenting and sharing them all with you.<br />
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Are there any other German dishes you'd like to see me try out? Comment below, peeps. Until next time, happy cooking!<br />
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<br />
<u>The Standard Form:</u><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;"><br /></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Kürbiscremesuppe
(a.k.a. Pumpkin Cream Soup)</span></b><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<br /></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients: </span></u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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1 Hokkaido pumpkin, peeled, de-seeded, and chopped
into 1” pieces</div>
<div class="MsoNormalCxSpMiddle">
2 tablespoons butter </div>
<div class="MsoNormalCxSpMiddle">
½ large onion, diced</div>
<div class="MsoNormalCxSpMiddle">
1 medium-sized carrot, diced small</div>
<div class="MsoNormalCxSpMiddle">
2 cloves garlic, minced</div>
<div class="MsoNormalCxSpMiddle">
2 small Yukon gold potatoes, chopped into 1”
pieces</div>
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3 cups vegetable broth</div>
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2 cups water</div>
<div class="MsoNormalCxSpMiddle">
1 bay leaf</div>
<div class="MsoNormalCxSpMiddle">
¼ teaspoon nutmeg</div>
<div class="MsoNormalCxSpMiddle">
1 ½ tablespoons fresh parsley, chopped</div>
<div class="MsoNormalCxSpMiddle">
¼ teaspoon black pepper</div>
<div class="MsoNormalCxSpMiddle">
¾ teaspoon salt, or more to taste</div>
<div class="MsoNormalCxSpMiddle">
½ cup crème fraiche </div>
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1 cup heavy cream</div>
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Pumpkin seed oil, for drizzling</div>
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Roasted pumpkin seeds, for garnish</div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></u></div>
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Melt the butter in a soup pot over medium heat and
add the onions and carrots. Sauté until the carrot is soft and the onion begins
to brown. Add the garlic to the pot and cook for an additional minute. Stir in
the pumpkin and potato chunks, then add the vegetable broth and water. The
liquid should just cover the vegetables. <span style="mso-spacerun: yes;"> </span></div>
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Add 1 bay leaf to your pot as well. Bring the mixture
to a low boil, then reduce heat to medium-low and simmer 30 minutes or until
the pumpkin is soft. Remove the bay leaf. Add the nutmeg, parsley, salt and
pepper. Puree the mixture with an immersion blender, or in a regular blender
(Note: If using a regular blender, you will likely need to blend in batches).
Once smooth, stir in the crème fraiche. </div>
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Return pot to stove over low heat to warm through.
Whip the cream until peaks form. Serve the soup topped with a dollop of the <i style="mso-bidi-font-style: normal;">unsweetened</i> whipped cream, a drizzle of
pumpkin seed oil, and roasted pumpkin seeds. </div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D6502794214075067528%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F1.bp.blogspot.com%252F-_i9mwH75KsY%252FVD1daG4Ve_I%252FAAAAAAAAFsQ%252Fv4mUlZKKW1s%252Fs1600%252FDSC01039%25252B-%25252BVersion%25252B2.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 140px; opacity: 0.85; position: absolute; top: 2214px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D7600319440574772055%23editor%2Ftarget%3Dpost%3BpostID%3D6502794214075067528%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F1.bp.blogspot.com%252F-_i9mwH75KsY%252FVD1daG4Ve_I%252FAAAAAAAAFsQ%252Fv4mUlZKKW1s%252Fs1600%252FDSC01039%25252B-%25252BVersion%25252B2.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 140px; opacity: 0.85; position: absolute; top: 2214px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com1tag:blogger.com,1999:blog-7600319440574772055.post-49767595450801784652014-10-13T06:21:00.000-04:002014-10-13T06:21:13.543-04:00Back in the Saddle (Again)… <b>HI!!!!</b><br />
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I've really missed you guys! The past few months have been quite stressful around here, with me running here and there and everywhere. Hubs and I had more company than we knew what to do with. We've travelled to so many new places, and seen a lot of things, but I've had <i>no</i> time to tell you about them. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qNevOq8ejFTtNT937f1RhHk3Vp5FXYy1XgoC3K9yXX1nPfTtRza4yCSZOJG-W_PD6NcpVP2hIyHSQKNIMuofaDg9Ure3g_V2q7PTqtgsLJTrR9VaOLcyZfKHM2DQXsks57YAEXSGRp8/s1600/10502114_10152606620244516_6608913212866672708_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qNevOq8ejFTtNT937f1RhHk3Vp5FXYy1XgoC3K9yXX1nPfTtRza4yCSZOJG-W_PD6NcpVP2hIyHSQKNIMuofaDg9Ure3g_V2q7PTqtgsLJTrR9VaOLcyZfKHM2DQXsks57YAEXSGRp8/s1600/10502114_10152606620244516_6608913212866672708_n.jpg" height="240" width="320" /></a></div>
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That makes me super sad, seriously. </div>
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But no worries, I'm back! And I plan to be blogging again regularly. I've learned a lot about having company, and what changes the Hubs and I need to make in our life so we're not consumed with this seemingly constant "vacation". Naturally I'll be making a helpful list for you soon! </div>
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I've also created some new recipes that I can't wait to share with you. And I have several others lined up to test out, yum. Plus DIY Christmas gifts and much, much more! I'm ready to kick off fall and get this holiday season started. How about you, are you ready?? </div>
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Comment below with your favorite fall traditions, peeps! And keep your eyes open this week for my kürbiscremesuppe recipe (a.k.a. pumpkin cream soup). This is one of my favorite new German recipes. It's so delicious, the Hubs ate the whole pot by himself and I was <i>forced</i> to make it again. And again. And I'm making it again this week just so I can freeze some for later. </div>
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Obsession! </div>
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Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-24428216682960338952014-09-24T11:34:00.000-04:002014-09-24T11:34:00.615-04:00The Devil's Footprint - Munich, Germany One place I take all my family and friends when they visit us is Munich. I love the hustle and bustle, I love the history, and I love the<a href="http://www.newmunichtours.com/daily-tours/munich-free-tour.html" target="_blank"> free walking tour</a>! I've actually taken this tour three times now.<br />
<br />
I know what you're thinking… why would I take the same tour <i>three</i> times???<br />
<br />
Well, it's never been the same twice! Some of the stops have repeated, of course. But my guide has always been different, and they each have a unique perspective and various stories. Plus people really like that it's free (you should tip your guide at the end, however).<br />
<br />
On this last visit to Munich, our guide took us somewhere I'd never been before, and told the coolest story about a time when Satan visited Munich… and he left behind a footprint!<br />
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<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/AVvXsEhZLlVVLD1VemU3rG629nUmn36KG7pB4BNcSttne4w8drr5IkbMhivpu7H04MDosnU0e-YZxVmZ5hn1J4-JFr_CadP1uTJVbxDE-uykVwW6iOv8fL-JQLYclMwU2dpe01w4rawm9RZtI6o/s1600/IMG_5212.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLlVVLD1VemU3rG629nUmn36KG7pB4BNcSttne4w8drr5IkbMhivpu7H04MDosnU0e-YZxVmZ5hn1J4-JFr_CadP1uTJVbxDE-uykVwW6iOv8fL-JQLYclMwU2dpe01w4rawm9RZtI6o/s1600/IMG_5212.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Devil's footprint!! </td></tr>
</tbody></table>
Do you wanna hear the story? If you don't, then stop reading, ha!<br />
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So, for those of you still here… <br />
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Legend says that when the <a href="http://www.muenchner-dom.de/startseite.html" target="_blank">Frauenkirche</a> was being built (the large church where this footprint is contained), the devil did <b>not</b> want any more churches built in Munich. He went to see this new church, and mistakenly thought there were not any windows inside of it. He found the interior to be so dark and dreary, he thought it would be easy to lure souls away from the church.<br />
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Rather than destroy the church (which was his original intention), the devil instead made a deal with the builder. If no more windows were added to the church, he would add speed for the church to be built and not destroy it. Years later, the devil returned to see the completed church….<br />
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… Imagine his surprise to find windows along the entire outside of the church!! He called for the builder, and was quite angry with him. He demanded the builder's soul for breaking their deal. <i style="font-weight: bold;">BUT</i>, the builder hadn't actually welched on their agreement. You see, the windows had <i>always </i>been there. They were blocked by columns that line the church, so the devil had not seen them from the inside.<br />
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The builder told Satan to come look inside, and he would see that the windows were hidden and he had been tricked. Sure enough, the windows were not visible from the inside. The devil was so angry, he stamped his foot into the ground and turned into an angry whirlwind. To this day, the footprint remains and Munich is said to have an evil wind that blows around and causes headaches in the people.<br />
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<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/AVvXsEhQ5uNodyAz9Rm8ld4XhoWGrqXsjG7OSu-YkEdDrYQhPaIz0oas7pCnlrgSaYDzge6aJJPLVCVhI0chXUMIsORlBx7xz11BtP9FKXfKEHEUeWRNFmoDpqBeiSGIAxaqWTfLammICuIZJho/s1600/Page+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5uNodyAz9Rm8ld4XhoWGrqXsjG7OSu-YkEdDrYQhPaIz0oas7pCnlrgSaYDzge6aJJPLVCVhI0chXUMIsORlBx7xz11BtP9FKXfKEHEUeWRNFmoDpqBeiSGIAxaqWTfLammICuIZJho/s1600/Page+5.jpg" height="308" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandma and Auntie at the Hofbrauhaus</td></tr>
</tbody></table>
<br />
I doubt the availability of beer has anything to do with those headaches, what do you think?? (I better say, so I don't get fussed at, that beer isn't my grandma's… I stuck mine in front of her and told her I wanted a pic! She doesn't really drink).<br />
<br />
So, the next time you're in Munich, check out the devil's footprint and perhaps the free walking tour. Our day was loads of fun! I'll be back soon, I only have a week left to visit with my grandma before she returns to the States. Until then, happy travels!<br />
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<br />Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-54415880119677630212014-09-23T05:25:00.001-04:002014-09-23T05:25:22.396-04:00Not Yo' Mama's Spaghetti SauceOk, so your mom could totally make a spaghetti sauce like this. But mine doesn't, so hence the title! One day I'll post my recipe for a basic tomato sauce (from <i>actual</i> tomatoes), but I know that most of you will find this recipe more in your comfort zone.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGrgxsATEkuvMxrqLsm-EnRPMQ2gryvCZ7Ue1nAuECXXZ0vinB8D2o4g8nVX0inb6QCMTdiEQ0O-vwcr8qyuxDPilLc1lSAQcVngDcjLPgqHEW0OEikoV8dzrv7TXKLSKnhLNINjCQ5Y/s1600/DSC09384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGrgxsATEkuvMxrqLsm-EnRPMQ2gryvCZ7Ue1nAuECXXZ0vinB8D2o4g8nVX0inb6QCMTdiEQ0O-vwcr8qyuxDPilLc1lSAQcVngDcjLPgqHEW0OEikoV8dzrv7TXKLSKnhLNINjCQ5Y/s1600/DSC09384.jpg" height="426" width="640" /></a></div>
<br />
Top three reasons why I love this recipe?<br />
<br />
1. The Hubs likes lots of meat in his spaghetti sauce.<br />
2. The house smells <i>ah-maze-ing</i> while this is simmering!<br />
3. This sauce freezes easy for later use.<br />
<br />
I make this and freeze in advance whenever we have family visiting. This way, I look awesome for making my own spaghetti sauce, but I don't have to waste precious visit time with cooking. Win win!<br />
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<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/AVvXsEgJfcu7TvTpqXTMFvNfCY7xbC9Ra6Z7mNCkK1o6T4EQQNLOJvrOKpBPjIHQvzUBiRayEQptrgESy3zIBbKwWMh7pUL3fNjqkHoM07gmBVH_Xhc4y1b0ZDUxa3apsC8F9SUkzHIeybPP0sk/s1600/DSC09385.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfcu7TvTpqXTMFvNfCY7xbC9Ra6Z7mNCkK1o6T4EQQNLOJvrOKpBPjIHQvzUBiRayEQptrgESy3zIBbKwWMh7pUL3fNjqkHoM07gmBVH_Xhc4y1b0ZDUxa3apsC8F9SUkzHIeybPP0sk/s1600/DSC09385.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freezing the sauce</td></tr>
</tbody></table>
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<br />
Here's what you need to get started:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLU6sKvAr3tpPr6pyio5VbrYiKALBS5RijlsElke4O79AzpoAMu2jFQLZIwwDrWVqdZOyxuATji34k7umR429voLTCO09VpK-9S0KbwQNSb2_ennedn3KzlZ4RO4hhbYBYYJNTB9_I1vQ/s1600/DSC09370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLU6sKvAr3tpPr6pyio5VbrYiKALBS5RijlsElke4O79AzpoAMu2jFQLZIwwDrWVqdZOyxuATji34k7umR429voLTCO09VpK-9S0KbwQNSb2_ennedn3KzlZ4RO4hhbYBYYJNTB9_I1vQ/s1600/DSC09370.jpg" height="213" width="320" /></a></div>
<br />
You also need 1 pound <i>each</i> of ground beef and ground, mild Italian sausage (somehow, they didn't make it into the picture).<br />
<br />
I'm going to tell you all my secrets for making awesome spaghetti sauce… <i>simmer, simmer, simmer</i> and <b>always</b> allow your sauce to rest overnight before using. Seriously, my friends, trust me! These two things alone can make or break your sauce. Really wonderful sauce allows plenty of time for those delicious flavors to meld.<br />
<br />
Let's get busy!<br />
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Add your ground beef and sausage to a large pot, along with ½ of a diced onion and 2 cloves of minced garlic. Brown the meat, and then drain the fat from this mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNrjZ-8pXGOtr1LPijTVnBF3O13QBO8muYA8QiLliBXbsSNLgfM-w41y-WrgIqHLc64vhQ5G6jIn2LAxcL9gmn7Vt6aDDFSR_LOOZJL5gGYwZmGpN6n7fB7RMrlo9_BPq3TN_B3jYc-w/s1600/DSC09373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNrjZ-8pXGOtr1LPijTVnBF3O13QBO8muYA8QiLliBXbsSNLgfM-w41y-WrgIqHLc64vhQ5G6jIn2LAxcL9gmn7Vt6aDDFSR_LOOZJL5gGYwZmGpN6n7fB7RMrlo9_BPq3TN_B3jYc-w/s1600/DSC09373.jpg" height="133" width="200" /></a></div>
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Next, we add in all our tomato products - 28 ounces of crushed tomatoes, 16 ounces of tomato sauce, and 12 ounces of tomato paste. Also add in a ½ cup of warm water (this keeps the sauce moist during all the simmering). Combine well with the meat, and let the mixture warm up a bit because we're going to add in all the yummy spices next.<br />
<br />
For the seasoning mix, I use: 1 teaspoon of fennel seed, 1 tablespoon of <i>fresh</i> basil (chopped), 2 tablespoons of fresh parsley (chopped), 1 teaspoon of oregano, 1 teaspoon salt, ½ teaspoon fresh ground black pepper, and… 2-3 tablespoons of white <i><b>sugar</b></i>.<br />
<br />
Yep, you heard me right! SUGAR. This is of major importance, peeps. The sugar helps reduce the sharp acidic flavor of the tomatoes. You can add as much or as little as you like, but taste as you go. The sauce will become sweeter as it simmers, so don't add too much. Then, you just wait for the magic to happen! Let your sauce bubble and blend over low heat for at least 90 minutes. Stir it occasionally. Once in a while, sneak a taste. Relish in the joy that is spaghetti sauce.<br />
<br />
At the end of 90 minutes, turn off the burner and allow your sauce to come to room temperature <i>before </i>you refrigerate it. This prevents too much condensation on your finished product. Cover and refrigerate overnight before using.<br />
<br />
I particularly like to use this sauce in my lasagna recipe, which will hopefully be coming to the blog soon! But it's just as awesome on plain old spaghetti noodles with some garlic bread on the side.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGrgxsATEkuvMxrqLsm-EnRPMQ2gryvCZ7Ue1nAuECXXZ0vinB8D2o4g8nVX0inb6QCMTdiEQ0O-vwcr8qyuxDPilLc1lSAQcVngDcjLPgqHEW0OEikoV8dzrv7TXKLSKnhLNINjCQ5Y/s1600/DSC09384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGrgxsATEkuvMxrqLsm-EnRPMQ2gryvCZ7Ue1nAuECXXZ0vinB8D2o4g8nVX0inb6QCMTdiEQ0O-vwcr8qyuxDPilLc1lSAQcVngDcjLPgqHEW0OEikoV8dzrv7TXKLSKnhLNINjCQ5Y/s1600/DSC09384.jpg" height="425" width="640" /></a></div>
<br />
Nom!<br />
<br />
I'll be back soon, my friends. I've missed you during this family visit, and I can't wait to be back to blogging. As always, the standard recipe is below.<br />
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Until next time, happy cooking!<br />
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<u>The Standard Form:</u><br />
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<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Not Yo’ Mama’s
Spaghetti Sauce<o:p></o:p></span></b></div>
<div class="MsoNormalCxSpMiddle">
<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients:</span></u></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
1 lb. Italian sausage</div>
<div class="MsoNormalCxSpMiddle">
1 lb. ground beef</div>
<div class="MsoNormalCxSpMiddle">
½ - 1 cup chopped onions</div>
<div class="MsoNormalCxSpMiddle">
2 cloves garlic, chopped</div>
<div class="MsoNormalCxSpMiddle">
1 can (28 oz) crushed tomatoes</div>
<div class="MsoNormalCxSpMiddle">
2 cans (8 oz. each) tomato sauce</div>
<div class="MsoNormalCxSpMiddle">
2 cans (6 oz. each) tomato paste</div>
<div class="MsoNormalCxSpMiddle">
½ cup water</div>
<div class="MsoNormalCxSpMiddle">
2 - 3 tablespoons white granulated sugar</div>
<div class="MsoNormalCxSpMiddle">
1 teaspoon fennel seed</div>
<div class="MsoNormalCxSpMiddle">
1 tablespoon fresh basil, chopped</div>
<div class="MsoNormalCxSpMiddle">
2 tablespoons fresh parsley, chopped</div>
<div class="MsoNormalCxSpMiddle">
1 teaspoon salt</div>
<div class="MsoNormalCxSpMiddle">
1 teaspoon oregano</div>
<div class="MsoNormalCxSpMiddle">
½ teaspoon fresh ground black pepper</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></u></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Begin by browning the sausage, ground beef, onion,
and garlic together in a large skillet or pot over medium heat until the meat
is no longer pink. Drain the fat. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
To the cooked meat, add the crushed tomatoes,
tomato sauce, tomato paste, and the water. Stir well to combine. Stir all of
the seasonings into the mixture. Simmer at least 90 minutes over low heat. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
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<div class="MsoNormalCxSpMiddle">
Remove sauce from heat and cool to room
temperature. Cover and refrigerate overnight before using. Perfect for lasagna
recipes or a spaghetti dinner. <span style="mso-spacerun: yes;"> </span></div>
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<br />
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 2032px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 2032px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-90209901488600801952014-09-10T03:08:00.002-04:002014-09-10T03:08:45.712-04:00Visitors En RouteGood morning, my friends! The next few weeks in my life are going to be pretty busy. The Hubs and I have more company arriving, for a several week visit. I know what you're thinking, 'Didn't you just have company?' Yep, we did… but everyone wants to visit now that we're living in beautiful Germany. The B&B that is my house is fully booked all the way through 2015!<br />
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This means that our regular schedule has been tossed out the window. We're now in a cycle of prepare for visitors, have visitors, take a few days off, then start preparing for visitors again. Rinse and repeat. </div>
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This time, my grandma and my aunt are coming to tour around the country a bit. We'll mostly be staying within Germany, but I have hopes we'll also visit Salzburg and Prague. I'll try to keep up as best I can with new posts and travel pics.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqC-8cuXzC19jfoLLs24Ak8M5mivpTaGDCCjkDsVe99AQxrFtQqWhLGhxm-x7gP-AbTKybX7tBwUyEn6HqFvsBmL1z2vpz0xNAepufZskPbmNEh8BwbXycJqhmmxGO5Hh3rHHeSzFimc/s1600/DSC09342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqC-8cuXzC19jfoLLs24Ak8M5mivpTaGDCCjkDsVe99AQxrFtQqWhLGhxm-x7gP-AbTKybX7tBwUyEn6HqFvsBmL1z2vpz0xNAepufZskPbmNEh8BwbXycJqhmmxGO5Hh3rHHeSzFimc/s1600/DSC09342.jpg" height="320" width="213" /></a></div>
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But don't get mad if I take a few days off, ok? </div>
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Of course, if anyone wants to volunteer to clean my house and cook our meals, I'd have a lot more time for blogging. Any takers??? I didn't think so, but it never hurts to ask, ha. </div>
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I'll be back soon, peeps. Until next time! </div>
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Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-51053180006424054462014-09-08T08:22:00.000-04:002014-09-08T08:35:30.261-04:00Happy 7th Anniversary! <i>Whew</i>, the Hubs and I have made it through 7 years of married life! Like, without killing each other. Lucky number seven…<br />
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We've certainly come a long way from where we started. We've got a deployment, several moves, and basic army life junk under our belts now. We made it through infertility, health issues, and a whole host of other things. So after seven years I gotta say, I'm so happy I married this man!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dGqXHDXFg8Mi0fzYA0S1V6nFND9cR_cAhOW-8OdIlUtoTGV5YgbNHzRkuVk2T7o-O538yWlgK0I6aR4VJQOXQpV2Ri_aCBB9-WBCxHyFNM3R4Ada7LW4HUrcvXXxiasQEQ8QrgSL12o/s1600/IMG_0571+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dGqXHDXFg8Mi0fzYA0S1V6nFND9cR_cAhOW-8OdIlUtoTGV5YgbNHzRkuVk2T7o-O538yWlgK0I6aR4VJQOXQpV2Ri_aCBB9-WBCxHyFNM3R4Ada7LW4HUrcvXXxiasQEQ8QrgSL12o/s1600/IMG_0571+(1).jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our wedding day :)</td></tr>
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Sure, marriage is a lot of work. Yep, it's not always wonderful. And yes, occasionally I want to hog tie and gag my husband just to get five minutes of peace.<br />
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And I <i>know</i> he has all those same feelings too. But we're still there for each other. We're a team, and we promised to be one until one of us croaks. That is serious business, peeps.<br />
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So today I want to celebrate some of those things that make the Hubs, the Hubs. What do you think? Let's do this! <br />
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1. For the past couple of months, the Hubs has been trying really hard learning to cook. It's actually pretty funny, and he does some <i>wild </i>stuff (like boiling frozen chicken), but he's actually getting better now.<br />
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2. He always supports what I'm excited about (like blogging!), even if it makes no sense to him whatsoever. I'm pretty positive he only reads this blog once every six months. But he supports it anyway. All the new recipes don't hurt anything either, ha!<br />
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3. Hubs has an amazing sense of adventure, so we're always trying out new things… like swimming with sharks, on purpose!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_TSHyyKgtDIvkitQwtZ_-Rl99elPwO0FpNqQ5IJpeprXuoXsC3W3fre2r2Fn8G0luNWbe1gLAAhBetTcVJumS8mOxyNHFIx8fgWSCGo6vkjwLky0z4MdadDc9bHnV_XKndW8nJQL9s4/s1600/DSC00764+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_TSHyyKgtDIvkitQwtZ_-Rl99elPwO0FpNqQ5IJpeprXuoXsC3W3fre2r2Fn8G0luNWbe1gLAAhBetTcVJumS8mOxyNHFIx8fgWSCGo6vkjwLky0z4MdadDc9bHnV_XKndW8nJQL9s4/s1600/DSC00764+(1).jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swimming with sharks, Virgin Islands</td></tr>
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4. He takes care of me when I'm sick. He brings me juice, sets up the tv, and doesn't get annoyed when I call him up three flights of stairs to help me find the remote... usually this is what happens. But sometimes he yells that I'm sick and need to sleep, and why can't I just listen to sense?? But mostly it's the other thing.<br />
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5. Hubs bought me football paraphernalia for the first birthday we celebrated together… it was so lame, I couldn't help but love it.<br />
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6. Hubs is almost always willing to work at our relationship. This is HUGE, and probably the reason we're still married. Of course, I practically have to bash him on the head sometimes to get a point across, and sometimes we "work" on our relationship at the top of our lungs… but nobody's perfect.<br />
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7. He tries to listen, even though he's totally ADHD. Like, I'll be asking what he wants for dinner and he'll answer me with, "I don't know, what color is it?".<i> What???</i> Makes no sense whatsoever, I know. I should record him one of these days, just so people will believe me.<br />
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8. Hubs got a wee bit tipsy this one time and sang me Christmas carols while I drove him home. His rendition of Rudolph the Red-Nosed Reindeer was particularly inspiring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlCsS_cYHTYk_WpVn99yxeVHVc9Ix-wA0fz3aYPwPSf5znHgwnAgksfvG2jyy9x3EanML3r_lKPUHQAMYLrC10so8L98Mjezh8gSG8b1lOgDeufsoHML8q53_fTvykY8f1NvDEzUmGY0/s1600/IMG_0751+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlCsS_cYHTYk_WpVn99yxeVHVc9Ix-wA0fz3aYPwPSf5znHgwnAgksfvG2jyy9x3EanML3r_lKPUHQAMYLrC10so8L98Mjezh8gSG8b1lOgDeufsoHML8q53_fTvykY8f1NvDEzUmGY0/s1600/IMG_0751+(1).jpg" height="320" width="213" /></a></div>
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9. Once, I finally got fed up with the Hubs leaving his stuff all over the house. So I packed up everything that was in the wrong place (in big black trash bags) and set it on the stairs to our attic. I <i>thought</i> he would eventually ask where his stuff was, and I could tell him (in a very superior way) where it all was. INSTEAD, the Hubs decided to be proactive, and took all the trash bags in the house to the dump.<br />
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Without looking inside of them.<br />
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This is now a family legend.<br />
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10. Hubs can be silly. This might not seem like a big deal, but it's so important to me. You've really got to be able to laugh at yourself, have a good time, and not worry what other people think of you.<br />
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Even when your wife takes a picture of you with pink hair. This also requires enormous amounts of patience on his part.<br />
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So, those are just ten of the things that I love about my Hubs! I figure I better save some for next year, right? So happy anniversary to the best guy I know… I love you more today than I did when we were first married, and I am confident that trend will continue. Kisses!<br />
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Until next time, my friends…<br />
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<br />Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-9979899974109503822014-09-07T13:19:00.001-04:002014-09-07T13:19:04.176-04:00Italian Cream SodaAfter visiting Italy so much this summer, I've been inspired by their cooking (and their wine!). One thing I've always wanted to make at home is Italian cream sodas. I'm not a soda drinker at all, so this may seem a little weird. But the cream sodas always look so pretty and refreshing. I couldn't wait to try it out myself.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8ETZalnmtCe4YlztyAFC9pl4HiSkVXjS0mjbo9al-Maz8E9nGmCKtdR3B9JR5r6493f50yZZgp7zt9XXb2YuAFe15uIpz0aLVNjvMB6mgGvH3NRRNF3UKLeWhUOtZbPEW6ld1CjxUmY/s1600/DSC09357+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8ETZalnmtCe4YlztyAFC9pl4HiSkVXjS0mjbo9al-Maz8E9nGmCKtdR3B9JR5r6493f50yZZgp7zt9XXb2YuAFe15uIpz0aLVNjvMB6mgGvH3NRRNF3UKLeWhUOtZbPEW6ld1CjxUmY/s1600/DSC09357+(1).jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry vanilla cream soda</td></tr>
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The basic recipe is so simple, even the Hubs could do it! All you need is a bit of sparkling water (or club soda, but I found I like the water best. Club soda has a bitter aftertaste), your favorite flavored syrups, and a splash of cream. There are all kinds of syrups to choose from, but two popular brands are <a href="http://www.moninstore.com/" target="_blank">Monin</a> and <a href="http://shop.torani.com/?gclid=Cj0KEQjw3vyeBRDt673h5ZTYrdQBEiQAzhkf8iA5zrrQqx-r7d2VL71erpYwVLGZtDUhHmqyrBtTCUIaAiDe8P8HAQ" target="_blank">Torani</a>. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdiqYhUmQbi7RTQpVypiyOZTCeqz_pVu-uaZRqOmCnmY2JYtMKi8KXero7LVS_Tb43hiTi0SlBDaKHc3P9E6CbeLxpV4jEQw8O8XnsB1qTKWe4g42QfvxzGu_ADJrzUUy1SQki-JKP7U/s1600/DSC09342+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdiqYhUmQbi7RTQpVypiyOZTCeqz_pVu-uaZRqOmCnmY2JYtMKi8KXero7LVS_Tb43hiTi0SlBDaKHc3P9E6CbeLxpV4jEQw8O8XnsB1qTKWe4g42QfvxzGu_ADJrzUUy1SQki-JKP7U/s1600/DSC09342+(1).jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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The cool thing about these syrups is that you can pick from a huge variety of flavors. And, you can mix flavors to make your own yummy combinations! I've included a list at the bottom of some possible flavor combos to help inspire you. I stuck with fruity flavors because that's what I tend to like. But I'd love to hear from you about other combos, maybe involving chocolate and caramel??? </div>
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On this night, I especially wanted to try a raspberry vanilla soda. The Kid wanted to test out pina colada. We got down to business...<br />
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I began by adding the syrup to an empty glass. I often see people adding ice first, but I think the soda mixes better if you add the ice after. Whatever floats your boat, my friends! The amount of syrup really depends on you, your taste, and the sweetness level of the syrup. 3 tablespoons is a good average. For example, The Kid's pina colada mix was much sweeter than expected, so we added a little less. Using raspberry alone was a bit tart, so we added a splash more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7xVJNA2X2otPNcAaBz8A8o7z7b-ZxN9FarZuokbOOefbXdZgYoR9H5_BJxgJJXaLU1exQbNZCOO-Whzz0hCAAYtfBSRdX2J-1ChObtZg6F-L4BCNaTvguwuFrfBNKsP_GLsn7HPHFFI/s1600/DSC09344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7xVJNA2X2otPNcAaBz8A8o7z7b-ZxN9FarZuokbOOefbXdZgYoR9H5_BJxgJJXaLU1exQbNZCOO-Whzz0hCAAYtfBSRdX2J-1ChObtZg6F-L4BCNaTvguwuFrfBNKsP_GLsn7HPHFFI/s1600/DSC09344.jpg" height="213" width="320" /></a></div>
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You got that so far? Good.<br />
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Next, add your sparkling water, around ¾ cup. The syrup and water will blend a little naturally, but give it a little stir too before adding your ice. Add enough ice to fill the cup, but leave a small gap at the top to add 1 tablespoon of cream.<br />
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<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/AVvXsEgA1mO5tiQLa_H8GC5PXh0py8t5yFK__bRYGuACl3aQZs9PIHFMVZo4dF8y-Lf76IOOBeuf3f_U-g5TN6H9NDbKWTx8qbgA0317HzaRqcbfVM1J7GluquMOlVnaihPyMvi5DjTzDEU1EBQ/s1600/DSC09346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1mO5tiQLa_H8GC5PXh0py8t5yFK__bRYGuACl3aQZs9PIHFMVZo4dF8y-Lf76IOOBeuf3f_U-g5TN6H9NDbKWTx8qbgA0317HzaRqcbfVM1J7GluquMOlVnaihPyMvi5DjTzDEU1EBQ/s1600/DSC09346.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Syrup plus sparkling water</td></tr>
</tbody></table>
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<br />
A word about cream: I made an interesting discovery with my pal Michelle one day as I made these (for like the 10th time, they're so good!). Never, ever use the fat free junk you see in my pic. I used this because it's what the Hubs brought me home, instead of the full fat organic kind I normally like.<br />
<br />
Boys never get the right stuff at the grocery store, do they?<br />
<br />
Anyway. Not only is organic better, but the full fat is pretty important. The no fat does ok for some flavor combinations, but if you add it to anything acidic…<i> the cream breaks.</i> You know, that chunky ooky grossness that happens when you spoil your cream? Yeah, not pleasant. So the moral of the story is, always buy the half&half with the fat!<br />
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<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/AVvXsEjzgkiYkFhdFC2JLBfH9mqZGzrePSCp2aV-SsD4kl8LmHkweifXjpRrSucn6knCMwxb7wj5iZy4lBuX2dnGnpnPfZfprIUErM09d7m1O02SW3zTHHRUpp4UTQNQ-r4jzSBz-VLTYD4wI9o/s1600/DSC09350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgkiYkFhdFC2JLBfH9mqZGzrePSCp2aV-SsD4kl8LmHkweifXjpRrSucn6knCMwxb7wj5iZy4lBuX2dnGnpnPfZfprIUErM09d7m1O02SW3zTHHRUpp4UTQNQ-r4jzSBz-VLTYD4wI9o/s1600/DSC09350.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring in the cream </td></tr>
</tbody></table>
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Gently stir in your <i>fatty</i> cream (I use my straw, no sense dirtying up another utensil), then top with whipped cream if you want.<b> Note: </b>You should <i>always</i> want to top your Italian cream soda with whipped cream.<br />
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Add a cherry, strawberry, or other garnish, and you're done!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNgNgdpPDgLyTUWiT2yMhHAatvsExlcghZ5W3ouOEReLyHMvwcYV3V512OY-dTnxjpTJ31jKuqiGMQnclH1tZY3y5Pw-4vij1dK7gfYsw05jMDMkAVMV5IAwfejXmFQHrDJK4r0kztBQ/s1600/DSC09357+-+Version+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNgNgdpPDgLyTUWiT2yMhHAatvsExlcghZ5W3ouOEReLyHMvwcYV3V512OY-dTnxjpTJ31jKuqiGMQnclH1tZY3y5Pw-4vij1dK7gfYsw05jMDMkAVMV5IAwfejXmFQHrDJK4r0kztBQ/s1600/DSC09357+-+Version+3.jpg" height="400" width="266" /></a></div>
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I'm curious to hear what flavor combinations you come up with, so be sure to comment below peeps. I've included some possibilities to get your brain juices flowing. And, of course, the standard recipe is below.<br />
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Until next time my friends, happy cooking!<br />
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<br />
<u>The Standard Form:</u><br />
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<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Italian Cream
Soda</span></b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<br /></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients:</span></u></div>
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<br /></div>
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3 tablespoons of your favorite syrup, or
combination of syrups (Torani or Monin are good brands)</div>
<div class="MsoNormalCxSpMiddle">
¾ cup sparkling mineral water</div>
<div class="MsoNormalCxSpMiddle">
1 tablespoon cream or half n half (full fat, no reduced fat)</div>
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Whipped cream, optional<br />
Garnishes, if desired</div>
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<br /></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></u></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
Add your choice of syrups to the bottom of a
glass. Stir in the sparkling mineral water. Add ice to glass, stopping one inch
below rim. Stir in the cream. Top with whipped cream and garnish with fresh
fruit, if desired. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Flavor suggestions: </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Blackberry Cucumber, Cherry Vanilla, Cherry Lime, Cranberry
Lime, Cucumber Melon, Cucumber Watermelon, Guava Mango, Mango Coconut, Peach
Vanilla, Pina Colada, Raspberry Lime, Raspberry Mango, Raspberry Mint,
Raspberry Peach, Raspberry Pineapple, Raspberry Vanilla, Strawberry Coconut,
Strawberry Kiwi, Strawberry Lemon, Strawberry Mango, Strawberry Peach,
Strawberry Tangerine, Strawberry Watermelon, Tangerine Peach, Watermelon Kiwi,
Watermelon Lime, Watermelon Mint </div>
<div class="MsoNormalCxSpMiddle">
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<div class="MsoNormalCxSpMiddle">
Garnish suggestions: </div>
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<br /></div>
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Whipped cream, maraschino cherries, wedges of
fresh fruit, lemon and lime slices, raspberries, blueberries, blackberries,
coconut flakes</div>
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 219px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 96px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: block; height: 20px; left: 219px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 1; position: absolute; top: 96px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-24838761585717705442014-09-05T07:37:00.000-04:002014-09-05T10:58:05.174-04:00Biscuits and Sausage GravyWhen we're both home on the weekends, the Hubs and I love to cook breakfast together. It's my favorite Saturday morning routine. We sleep in a bit, wake up lazy, wander downstairs in our pjs, and see what we feel like cooking. One of our favorite dishes is biscuits topped with yummy sausage gravy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQg3zLxbhXwPC-LlYdfut7iPYkL1AuSy-k2D-RQtsskmHxOGppr0qn-Ng78QE_PoZAbdqsgytxGIKX0ucwLwafHz64HTshIc6yNkzke8ZdDqpwxguw3W6sPNffjZqZ40la7a3RBNl2nY/s1600/DSC09323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQg3zLxbhXwPC-LlYdfut7iPYkL1AuSy-k2D-RQtsskmHxOGppr0qn-Ng78QE_PoZAbdqsgytxGIKX0ucwLwafHz64HTshIc6yNkzke8ZdDqpwxguw3W6sPNffjZqZ40la7a3RBNl2nY/s1600/DSC09323.jpg" height="265" width="400" /></a></div>
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I made this for The Kid whilst she was here… can you believe she'd never had it before??? Total insanity. This is a ridiculously simple dish to prepare. You can even make it the night before, and then just warm the gravy up in the morning. I've frozen this too. You simply thaw and heat, and you're ready to go again. This is perfect when I have company visiting, because I don't have to spend as much time in the kitchen when I already have frozen meals prepared.<br />
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<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/AVvXsEi21pswWon0f88bnFrEICesQK0oVHYjqhUkj-L0K1CqB6OtPsJo8WKsHnMPWtvzQBJNMxVrxxQmKhx99sdhyNQkV04VWD7DtVFaWzBgLRkv8Y0DA7rxenBl9J_D_2WKCpv893tzIiSxuvs/s1600/DSC09290.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21pswWon0f88bnFrEICesQK0oVHYjqhUkj-L0K1CqB6OtPsJo8WKsHnMPWtvzQBJNMxVrxxQmKhx99sdhyNQkV04VWD7DtVFaWzBgLRkv8Y0DA7rxenBl9J_D_2WKCpv893tzIiSxuvs/s1600/DSC09290.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ingredients</td></tr>
</tbody></table>
<br />
<br />
The ingredients are simple (and of course, I forgot one in the picture! Mentally add 2 tablespoons of butter to that picture). You need 1lb. of ground sausage to get started. I've always used the Jimmy Dean sage flavored one, but lately I like using the organic sausages and just adding a tiny bit of sage to the pan.<br />
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Brown your sausage in a <i>deep</i> skillet, because this makes a whole bunch of gravy. Once brown, add two tablespoons of butter to the pan and melt. Then, stir in ⅔ cup of flour. At first, the flour won't absorb. Keep stirring it around until you can't see the whiteness of the flour anymore. Then, let it cook for 3 or 4 minutes. This additional cooking time helps reduce the flour-y flavor later on. We don't want that taste in our gravy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsZLQklyIjcg22LvwVtXqxrOObcXBXspqv9aBvg0-8W0FR67rWTps4XgHMOCbbY4-u6rvbIO_LNJ6wtRoPxFFd-FVd19mTevqR9IVs2SCWhEwUsLkW-h0bowZNZFHbdkmQHlxGIFnneA/s1600/Page+5+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsZLQklyIjcg22LvwVtXqxrOObcXBXspqv9aBvg0-8W0FR67rWTps4XgHMOCbbY4-u6rvbIO_LNJ6wtRoPxFFd-FVd19mTevqR9IVs2SCWhEwUsLkW-h0bowZNZFHbdkmQHlxGIFnneA/s1600/Page+5+(2).jpg" height="247" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking the sausage, step by step</td></tr>
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Once the flour is totally incorporated, and you've cooked it down a bit, it's time to add the milk. Slowly drizzle in 5 cups of <b>whole </b>milk (organic if you want, it's the best). You can you use a lower fat milk, but it's not as good. Seriously. Plus, it doesn't thicken as well. <br />
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Th gravy takes a while to thicken, so just keep stirring it over medium-low heat. Ten to fifteen minutes later, you'll have deliciously thick gravy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWd6cXkcmGjciqxUzG8MSxozuNMhcK2FLosaaTTS3dfXAKtEn_RfovZBVI5aGC_lkG7GNJ_yNFh83B_U7tOvPn5HLw1q0PUkUogvFmVX_6QGFFgWL7aOvF6NjJLik9Q1HC37qnfJYdyjE/s1600/DSC09315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWd6cXkcmGjciqxUzG8MSxozuNMhcK2FLosaaTTS3dfXAKtEn_RfovZBVI5aGC_lkG7GNJ_yNFh83B_U7tOvPn5HLw1q0PUkUogvFmVX_6QGFFgWL7aOvF6NjJLik9Q1HC37qnfJYdyjE/s1600/DSC09315.jpg" height="213" width="320" /></a></div>
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Once thick, stir in a generous amount of fresh cracked black pepper (about 1 tablespoon). Pour over warm biscuits, then get on your knees and thank the cooking gods that someone invented sausage gravy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1dsP2MU1xlR_c4eghhZTqp88r6b-Jtc5jHxLR_p320raWPSHxcoAQB6TUiXlCaxsxdq1t0T03WB1rLTm0AatJgxeJMnDLckENWj6K4UnzjFCGOhubtVKMkgekF7YZjxCoTe9DK6CK20/s1600/DSC09323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1dsP2MU1xlR_c4eghhZTqp88r6b-Jtc5jHxLR_p320raWPSHxcoAQB6TUiXlCaxsxdq1t0T03WB1rLTm0AatJgxeJMnDLckENWj6K4UnzjFCGOhubtVKMkgekF7YZjxCoTe9DK6CK20/s1600/DSC09323.jpg" height="213" width="320" /></a></div>
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Also, don't be like the Hubs and add <i>too much</i> pepper. Add a little, taste, then add more if you need it. You can always put more in it, but you can't take it out once it's in there. The Hubs learned this lesson the hard way.<br />
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Do you make sausage gravy at home? If you've got any tips, feel free to add them in the comments. Until next time, happy cooking!<br />
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<i>Thanks for reading, everyone!</i></div>
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<i>or on <b>Pinterest</b>, my newest obsession </i>@ <a href="http://pinterest.com/OurArmyLife/" target="_blank">ArmyLifeFromTheWife</a></div>
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<i>Email me:</i> <a href="mailto:armylifefromthewife@gmail.com">armylifefromthewife@gmail.com</a></div>
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<u><br /></u>
<u>The Standard Form:</u><br />
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<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Country
Sausage Gravy</span></b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients:</span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 pound sage sausage (or your favorite sausage)</div>
<div class="MsoNormal">
⅔ cup flour</div>
<div class="MsoNormal">
5 cups whole milk</div>
<div class="MsoNormal">
1 tablespoon fresh cracked black pepper, to taste </div>
<div class="MsoNormal">
2 tablespoons butter</div>
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<br /></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:</span></u></div>
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<br /></div>
<div class="MsoNormal">
Crumble and cook the sausage in a large skillet over medium
heat until browned. Add the butter and stir to melt. Stir in the flour until
dissolved, then cook an additional 3-4 minutes.<br />
<br /></div>
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Slowly drizzle in the milk. Cook, stirring often, over
medium-low heat until the gravy is thick and bubbly, about 15 minutes. <i style="mso-bidi-font-style: normal;">Generously</i> season with the pepper, to
taste. Serve over biscuits. Refrigerate or freeze leftovers.</div>
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com1tag:blogger.com,1999:blog-7600319440574772055.post-27350020098145559082014-09-04T14:22:00.001-04:002014-09-04T14:22:14.668-04:00Man Crates: What's in Your Box? I was contacted recently with an intriguing proposition. A company called <a href="http://www.mancrates.com/" target="_blank">Man Crates</a> wanted to know what my top five, must-have, do or die items are…. interesting, yes? The name captured me right away. What <i style="font-weight: bold;">exactly</i> is a man crate? I was intrigued enough to find out.<br />
<br />
Peeps, you have no idea how cool these are.<br />
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<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/AVvXsEhyMjqAqUyrv1SfRasnCIGETcS0Es6YRC6a3jTgugAuAC3ABGNIneuMTj2QEcCJdbY2fhHkyIowXQP0bvPMzUEZAOXCFQOQmzp_Ya0STZeE0IW9pctpJITIIRzR39w_JRchEagdIfxCvvM/s1600/new_composition_touched_up__30792.1405442771.560.560.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMjqAqUyrv1SfRasnCIGETcS0Es6YRC6a3jTgugAuAC3ABGNIneuMTj2QEcCJdbY2fhHkyIowXQP0bvPMzUEZAOXCFQOQmzp_Ya0STZeE0IW9pctpJITIIRzR39w_JRchEagdIfxCvvM/s1600/new_composition_touched_up__30792.1405442771.560.560.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bacon crate</td></tr>
</tbody></table>
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<br />
Not only are these boy-friendly, but they come with a personalized <i>crowbar</i> for breaking into the crate. You heard me! A <b>crowbar</b>… because, and I quote, "unwrapping gifts is half the fun".<br />
<br />
The Hubs would go nuts over this. Especially the <a href="http://www.mancrates.com/crates/bacon" target="_blank">Bacon Crate</a>. And the <a href="http://www.mancrates.com/crates/nfl-barware" target="_blank">NFL Barware Crate</a>. And the <a href="http://www.mancrates.com/crates/golf" target="_blank">Golfer's Crate</a>… and don't forget the <a href="http://www.mancrates.com/crates/snack-pack" target="_blank">Snack Pack Crate</a>! Since the company also <a href="http://www.mancrates.com/pages/faqs#CanIshiptoAPO%26FPOaddresses?" target="_blank">ships to APO</a>, I am totally sold. I love supporting companies that support our soldiers (at this point I should probably add that I'm not getting paid or compensated for this review, haha. These opinions are all my own. I hope you check out the website and decide for yourself what you think).<br />
<br />
So, the big question is… what would be my essentials? What could I not survive without? What makes my heart flutter?<br />
<br />
That is not as easy to answer as you think. But I've thought it over, and I think I know. I'm totally discounting the basic essentials like food and water, because what fun would that be?! Let's do this.<br />
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<b>1. My Camera - </b>Anyone who knows me well, knows that I hardly go anywhere without my camera. I document <i>everything</i>. I doubt being stuck on a stranded island would stop me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFxx7E0DZSPHQUKACt9BIh9sHJQledzCyw2WdKiiN2FnX0basm7sT2x1QmUP4haYRSEkVV3a2Z6O-exFmuMKM_6gdikweXbHtZExJUPeieeoSPknqvPEmsu1DFtkki4PfkvGrD-ClVfs/s1600/Sony+Alpha+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFxx7E0DZSPHQUKACt9BIh9sHJQledzCyw2WdKiiN2FnX0basm7sT2x1QmUP4haYRSEkVV3a2Z6O-exFmuMKM_6gdikweXbHtZExJUPeieeoSPknqvPEmsu1DFtkki4PfkvGrD-ClVfs/s1600/Sony+Alpha+(1).jpg" height="241" width="320" /></a></div>
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<b>2. Books, books, and more books - </b>You can have your TV and reality shows. What I need in life are books! Everything from Shakespeare to Harry Potter, I want it all. So load me up an iPad with all my favorites, and I'll be happy.<br />
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Well, except for the whole I'd be stuck on an island thing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgS_5bmWl4VJyg0ckh0UzeaNrttf-29n2-G_q9poGPV-tl3am3qQMBF7XlDyPLL1jWrV9M6Xa_3wtbNhNPjEJvDaFn313y9E3tAmzLB84Igp4-BnAmvEnLQKNXxSOwN7qMEkkJLwAxis/s1600/DSC08596+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgS_5bmWl4VJyg0ckh0UzeaNrttf-29n2-G_q9poGPV-tl3am3qQMBF7XlDyPLL1jWrV9M6Xa_3wtbNhNPjEJvDaFn313y9E3tAmzLB84Igp4-BnAmvEnLQKNXxSOwN7qMEkkJLwAxis/s1600/DSC08596+(1).jpg" height="320" width="213" /></a></div>
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<br />
3. I really wanted to say coconut oil, but I'm hoping my island comes equipped with coconuts. So instead, I'm gonna go with <b>my vitamins! </b>I totally feel the difference when I don't get my daily dose. A definite must-have.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGUpoeenQo7Ceo1pUYPcF2SymKYsvjwoyF_nk6Uq-67tcN83Wnz0SycWpFw9cpCDFumtR01EzzsZWvKq04ndV58Nt-buChvX4mx57i_t_RoUxNM8Ryt48GUI18Mj8w5ph_V0jP9bDdtE/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGUpoeenQo7Ceo1pUYPcF2SymKYsvjwoyF_nk6Uq-67tcN83Wnz0SycWpFw9cpCDFumtR01EzzsZWvKq04ndV58Nt-buChvX4mx57i_t_RoUxNM8Ryt48GUI18Mj8w5ph_V0jP9bDdtE/s1600/photo.JPG" height="200" width="200" /></a></div>
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<br />
<b>4. My Food Processor - </b>Yep. I'll def need this for whatever random food I find on my island. Could you maybe include the electricity to run it too? Awesome, thanks. Since I'm asking, maybe we could just move my whole kitchen. Yes, that's a better idea. I promise to cook for anyone else stranded with me!<br />
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<br />
<br />
<br />
<b>5. The Hubs </b>- Or maybe the dog. Or the Hubs. Or my Lucy dog…<br />
<br />
Agh, <i>decisions, decisions!!</i><br />
<br />
Yes, I know this is not a material object. But I never want to do without my Hubs! Or my Lucy dog. If I'm gonna be stranded, then he is dang well going to be stranded with me. And so is the dog.<br />
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You feel what I'm saying here? I'll give them some air holes in the crate until I can open it…<br />
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So, what is your top five? What would be in your crate? Comment below, my friends! This was fun, I might need to do a top five more often. Until next time, happy shopping (you know you're gonna be checking out <a href="http://www.mancrates.com/" target="_blank">Man Crates</a> now)!<br />
<br />
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<i>Thanks for reading, everyone!</i></div>
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 2832px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 2832px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-36529325998746463072014-09-03T05:39:00.001-04:002014-09-03T10:02:07.701-04:00Keep Calm and Go To Paris, Part 5 This is the last part of my Keep Calm and Go To Paris series. And I'm kind of sad about it. I really loved visiting this beautiful city. The food, the art, the company… it was fantastic. I'll be going back again this winter with one of my other sisters, so I'll get a chance to see some of the things we couldn't get to on this trip. Naturally, I'll keep you updated!<br />
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In the meantime, you can catch up on this series by reading <a href="http://armylifefromthewife.blogspot.com/2014/08/keep-calm-and-go-to-paris-part-1.html" target="_blank">Part 1 (Montmartre and Moulin Rouge)</a>, <a href="http://armylifefromthewife.blogspot.com/2014/08/keep-calm-and-go-to-paris-part-2.html" target="_blank">Part 2 (walking tour and the Eiffel Tower)</a>, <a href="http://armylifefromthewife.blogspot.com/2014/08/keep-calm-and-go-to-paris-part-3.html" target="_blank">Part 3 (Versailles and Notre Dame)</a>, and <a href="http://armylifefromthewife.blogspot.com/2014/08/keep-calm-and-go-to-paris-part-4.html" target="_blank">Part 4 (Giverny and Monet's gardens)</a>.<br />
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For our last day, our only plans were to visit <a href="http://www.louvre.fr/en" target="_blank">the Louvre</a>, eat a nice lunch, and do a little shopping before catching the train home. If you're an art fan, the Louvre is an absolute <i>must see. </i>There is no way to see it all in a single visit, or even a dozen visits. I suppose you could run through each gallery and technically "see" everything, but if you want to appreciate what you're seeing it takes much more time.<br />
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<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/AVvXsEjE7wWoDqys3_hxhRRExk6-DZBjpwKUqfy3Lk3RiEp-SEyfvOs-TqHbHrrmpY4LfvyJMyYd3raF7FLEDSA644xNL7f8bq8besErEkfJCDtVxhMJvQQHCy_IJBnySJEHeuO5_bWN5cr9GwM/s1600/Page+5+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7wWoDqys3_hxhRRExk6-DZBjpwKUqfy3Lk3RiEp-SEyfvOs-TqHbHrrmpY4LfvyJMyYd3raF7FLEDSA644xNL7f8bq8besErEkfJCDtVxhMJvQQHCy_IJBnySJEHeuO5_bWN5cr9GwM/s1600/Page+5+(2).jpg" height="308" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, we are "those" people, <br />
outside the Louvre at the Invisible Pyramid entrance </td></tr>
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(Hint: To take pictures like the one above, it is a lot easier to move the camera versus the person! Have your subject place their hand in position, and then you move around them to get the picture lined up just right)<br />
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Of course, <i>everyone</i> wants to see the <a href="http://www.louvre.fr/en/oeuvre-notices/mona-lisa-%E2%80%93-portrait-lisa-gherardini-wife-francesco-del-giocondo" target="_blank">Mona Lisa</a>. The largest crowds will be around this painting, and everyone will be pushing. Your best bet is to arrive as early as possible, make a beeline for the Mona Lisa, see her, and get the heck out of there.<br />
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That's what we did.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAPOtoKq6rxqmXZDMkh2fz8P27XpCYaDgeYJoGAp6GR2P1gCQZhY8XLZI10mYETd8U8yVasrvQA4-N83fzjhgNlLecLShn7NKpWcSOHzDcOKqPr9ByZiVfoLDJniigeF0Q8bdxRyG9Rc/s1600/Page+5+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAPOtoKq6rxqmXZDMkh2fz8P27XpCYaDgeYJoGAp6GR2P1gCQZhY8XLZI10mYETd8U8yVasrvQA4-N83fzjhgNlLecLShn7NKpWcSOHzDcOKqPr9ByZiVfoLDJniigeF0Q8bdxRyG9Rc/s1600/Page+5+(3).jpg" height="308" width="400" /></a></div>
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And yes… we totally selfied in front of her too. Don't judge me!<br />
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Our <a href="http://en.parismuseumpass.com/" target="_blank">museum pass</a> helped us skip the lines at the Louvre entrance, and we arrived just as they opened. This was perfect timing. Even in the few minutes it took us to see the Mona Lisa, crowds had started to form.<br />
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Since we knew we couldn't see everything, we each picked an area we wanted to walk through. Here's a look at some of the art we saw:<br />
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<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/AVvXsEi_jpSEnihWQEscBWhLutSHPn-a8-3LlrTEyVF2nFiwmniJ-1kEFB8jAoNDsujYvEKNXkKYnzS7qhs-ekUC67AF0QfpzqAypmQIGO8kFBQDdXxaPEscQqmLFc8622C_K8jHEUqxvUOEpA4/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jpSEnihWQEscBWhLutSHPn-a8-3LlrTEyVF2nFiwmniJ-1kEFB8jAoNDsujYvEKNXkKYnzS7qhs-ekUC67AF0QfpzqAypmQIGO8kFBQDdXxaPEscQqmLFc8622C_K8jHEUqxvUOEpA4/s1600/photo+1.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Winged_Victory_of_Samothrace" target="_blank">Winged Victory of Samothrace</a></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHESExRXXV_rBpCmyVJaaBWozHrvAym6PFY2JcMrNJfZpFr3JWiE4hcDAj81LnraU1DELUYT_SFSKRGmx6TIKrOp5Epe73m9yWitDCYII1Pwbfh9lJEPv8irJs7ju_pu5Z9OTH4dhgz6I/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHESExRXXV_rBpCmyVJaaBWozHrvAym6PFY2JcMrNJfZpFr3JWiE4hcDAj81LnraU1DELUYT_SFSKRGmx6TIKrOp5Epe73m9yWitDCYII1Pwbfh9lJEPv8irJs7ju_pu5Z9OTH4dhgz6I/s1600/photo+2.JPG" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDdZAhZMCOaSpCn2nNifjUsJkc6LsFbEwHiI3FwMs6pwvmVH_H5YjSrriKIEYX-Njy3tIwsG8Y9ZTjOvEAhe4LWXmxcW8V72LHPK_-TrGsD8LOHh6djACDqUN3srO4uKXtKZTKPXRF5o/s1600/photo+2-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDdZAhZMCOaSpCn2nNifjUsJkc6LsFbEwHiI3FwMs6pwvmVH_H5YjSrriKIEYX-Njy3tIwsG8Y9ZTjOvEAhe4LWXmxcW8V72LHPK_-TrGsD8LOHh6djACDqUN3srO4uKXtKZTKPXRF5o/s1600/photo+2-2.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVw4ZUSyi94DGXTgDiMdLRDJyXSPBmwVjI-ocM-OyksXkFcWLJmgudcNVV4AqRLZ0B4db3nzZt2l6JNcDqVMBsEa9YY6fcGmFhSfegJMnnpd-BLGzTOCIG9z5dn6uEPzQYKTYOGTkFmf0/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVw4ZUSyi94DGXTgDiMdLRDJyXSPBmwVjI-ocM-OyksXkFcWLJmgudcNVV4AqRLZ0B4db3nzZt2l6JNcDqVMBsEa9YY6fcGmFhSfegJMnnpd-BLGzTOCIG9z5dn6uEPzQYKTYOGTkFmf0/s1600/photo+3.JPG" height="240" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvucMmUavjufh6IfGoB7nX3Kn-JsYWd5kH6xrGyzC6RvNvLRIio8rf8Nche08Uqx35AKI1rFpRyJeZcIy7wTe9FQ2djJvK5r8fqlJth5Rjf0fX_Yiw3SHVlsajex5KeL4_w5eYJIr49Co/s1600/photo+1-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvucMmUavjufh6IfGoB7nX3Kn-JsYWd5kH6xrGyzC6RvNvLRIio8rf8Nche08Uqx35AKI1rFpRyJeZcIy7wTe9FQ2djJvK5r8fqlJth5Rjf0fX_Yiw3SHVlsajex5KeL4_w5eYJIr49Co/s1600/photo+1-2.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.louvre.fr/en/oeuvre-notices/aphrodite-known-venus-de-milo" target="_blank">Venus de Milo</a></td></tr>
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After several hours, the Hubs and The Kid were really tired of art. If you're married or have kids, you know what I'm talking about. Their heads were down, feet were dragging, and the whining had begun.<br />
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Ugh.<br />
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We left around lunchtime, before anyone got too <i>hangry (</i>hungry + angry). We desperately wanted to eat at the <a href="http://www.angelina-paris.fr/en/" target="_blank">Angelina's</a> near the Louvre, but sadly it was under renovations. Next time! Instead, we found a great cafe, enjoyed a meal together, and wandered our way to the train station (shopping the whole way!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR8xvTBqdXvs-Snvc3wWSbWYn0efGijmtjotFNkunqUNequUVeEDn8yo9Yu-UEysETbFQ8pd4hazzwUJwR-fwbTwmkbNpitjTqgMnNYkvEi4RRPpJr3M2Xd1t9vvz9s61NNs9DUmkJNo/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR8xvTBqdXvs-Snvc3wWSbWYn0efGijmtjotFNkunqUNequUVeEDn8yo9Yu-UEysETbFQ8pd4hazzwUJwR-fwbTwmkbNpitjTqgMnNYkvEi4RRPpJr3M2Xd1t9vvz9s61NNs9DUmkJNo/s1600/photo.JPG" height="320" width="240" /></a></div>
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The Kid made a new friend while waiting for the train, it was pretty funny. This gentleman was selling trinkets (candy, etc) to make money for his upcoming wedding. It was a great ending to a wonderful trip to Paris.<br />
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Until next time my friends, happy travels!<br />
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<i>Email me:</i> <a href="mailto:armylifefromthewife@gmail.com">armylifefromthewife@gmail.com</a></div>
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 2291px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 2291px; width: 40px; z-index: 8675309;"></a>Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com0tag:blogger.com,1999:blog-7600319440574772055.post-66014612820766414422014-09-01T05:17:00.000-04:002014-09-01T05:17:16.002-04:00Living Overseas: The Little ThingsSometimes living overseas can make normal things seem much more difficult. And yes, you may have to take an extra step or two to accomplish some tasks. For example, this morning I wanted to re-order a few boxes of contacts from <a href="https://www.1800contacts.com/" target="_blank">1800Contacts</a>. Back in the States, I just hit "re-order". You know? But now that we've moved, my doctor is different. And they aren't in the massive database of 1800Contacts.<br />
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Uh oh. No need to panic!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1qoGsj6_ngR95e5Sdp2LHhTFi3upH_WZGp8F-__Z268IFoVgPacztU7RkcdsorbOySYrnRZbotxpIJSyY0hcjGdmlScS1ZN052NxW_qyMLOS2L3K3bLHJ-pA33P69hjz6cic_9lGxj4/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1qoGsj6_ngR95e5Sdp2LHhTFi3upH_WZGp8F-__Z268IFoVgPacztU7RkcdsorbOySYrnRZbotxpIJSyY0hcjGdmlScS1ZN052NxW_qyMLOS2L3K3bLHJ-pA33P69hjz6cic_9lGxj4/s1600/photo.JPG" height="320" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My face when I couldn't order my contacts!<br />(Pay no attention to my morning hair, ha)</td></tr>
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<i>I know</i> these little inconveniences can feel like a massive pain in the behind. You just want life to be simple. You really want to feel like you know what you're doing. You don't wanna take all these extra steps when it used to be so simple.<br />
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I know. I really, really do. But it can't be helped. Living overseas adds complications. BUT, it also adds so much more to your life! Take these little inconveniences in stride, and keep on swimming (anyone else out there a Nemo fan??). Here's my tip for your contact lens ordering: <i><b>Call</b></i>. The help line is conveniently open 24 hours. The nice lady who answered was extremely helpful and friendly. All I need to do is email them my prescription, and I'll be good to go for the rest of our stay here in Germany. See, easy peasy.<br />
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And if that doesn't work, you can always go to my fall back method: ice cream.<br />
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Happy Monday, my friends! I hope your week is starting off right, and you don't let those little things drag you down. I'll be back later with some more great posts, full of travel, and fun, and food.<br />
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Allie http://www.blogger.com/profile/12302151434410556421noreply@blogger.com4tag:blogger.com,1999:blog-7600319440574772055.post-59492325472470709522014-08-29T09:07:00.001-04:002014-09-03T03:14:31.923-04:00Be a Great Sponsor: Welcome BasketsWhen we first moved to Germany, I was so overwhelmed I barely knew up from down. We were without a car, without phones, without a home, and in a foreign country where we didn't know the language. We were exhausted, dealing with a cranky dog and our own jet lag. I feel especially bad for people traveling with kids, I can't even imagine your stress levels!<br />
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Luckily, we were blessed with some great people upon our arrival in Germany. Our sponsors made a HUGE difference for us, and we were <i>very lucky</i> to have such wonderful people to show us around. They didn't just help with basic in-processing, they also lent us a vehicle, took us to the grocery store, showed us the local area, and gave us a beautiful welcome basket in our new home. </div>
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I think it's especially important to pay these things forward. All of us find ourselves in unfamiliar situations like this at some point in time, yes? Having caring people to help you adjust is an absolute lifesaver. So if you find yourself in the position to help someone else, please do! Remember how you felt moving to a foreign place, and how uncertain you were of everything around you. Have compassion. Try to do what you can to make that transition easier. Hopefully, the person you help will help someone else down the line.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH99LYariWYg_Dc9N5WgNYWL2tlrjOjHtQXEImZ0DVN4n3C6JhBvcttEnFle71bfmbI3YwFYwWNAIbte4C0SvK5ZvtD3N7Ngl65H0oruNQqX8KSfwSev4tkLH8cThzAZQO-87xUX_4XQY/s1600/Sponsor+Basket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH99LYariWYg_Dc9N5WgNYWL2tlrjOjHtQXEImZ0DVN4n3C6JhBvcttEnFle71bfmbI3YwFYwWNAIbte4C0SvK5ZvtD3N7Ngl65H0oruNQqX8KSfwSev4tkLH8cThzAZQO-87xUX_4XQY/s1600/Sponsor+Basket.jpg" height="240" width="320" /></a></div>
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So with that in mind, here are some ideas to be a great sponsor and provide newcomers with a cool "Welcome To…. (fill in the blank!) Basket". Don't feel obligated to do/buy all of these things. You can do as much or as little as you are comfortable with. This is simply a list of ideas to help you along the way, should you be interested, ok? I've divided the list into two parts: Part 1 includes items that are perfect upon arriving at your hotel. Part 2 includes items that are great when finally moving into housing. </div>
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Here goes! </div>
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<b><u>Hotel Welcome Basket:</u></b></div>
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<b>1. <i> </i>Bus and Shuttle Schedules - </b>Being without a vehicle is an extremely limiting experience. Some people choose to rent a car, others purchase a new vehicle right away. We were lucky enough to borrow a car from our sponsors, but I don't think this happens very often. Help out the new arrivals by including the public transportation schedules when you can. For example, we have an on-post shuttle, as well as one that runs off-post. Using the public transportation for a bit gives people time to settle in and determine what their real needs are, without spending a ton of money. Moving has enough expenses without adding unnecessary ones, don't you agree? Hubs and I managed to survive until our car arrived, with help. This saved us a ton, which therefore allowed us more freedom to set up our household. Lower stress levels also equal better productivity! And, if your newbies can learn to use transportation, then you won't be schlepping them all over the place either. As a sponsor, you can only do so much. </div>
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<b>2. Adapters - </b>Some people may be smart and bring their own adapters with them, but others will not. It's super nice to include one in a welcome basket, just in case. If they are pricey at your location, check your local thrift shop for bargains. You could also add this to the basket as an "on loan" item. Include a cute notecard in the basket that says: </div>
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<i>"These are yours to use for a time,</i></div>
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<i>Until you are settled, </i></div>
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<i>and then again they'll be mine… </i></div>
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<i>Others arrive who need these things too,</i></div>
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<i>So please return promptly</i></div>
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<i>And pay forward what's due </i></div>
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<i>Thanks in advance for your consideration,</i></div>
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<i>It's definitely appreciated</i></div>
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<i>By the newbies at this station!"</i> <br />
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<b>3. Bottled Water & Snacks -</b> Often, us newbies arrive late at night, well after the commissary and restaurants have closed. If you're really <i>un</i>lucky, you arrive during a holiday when everything is shut down for the weekend. How then are you supposed to eat?? Arriving to your hotel room and finding that your sponsor left some snacks and drinks… this is <i>amazing</i>. The long overseas journey can really mess with your schedule, so you often find yourself hungry at bizarre hours. Basic items include things like granola bars, crackers, sandwich fixings (like PB&J, especially if there are kids involved).</div>
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<b>4. Phone Numbers - </b>Include a simple list that contains your number as the sponsor, the office phone number, chain of command, etc. This way, if your newbies have questions or get stranded or <i>whatever</i>, they have a handy list to reference for their needs. </div>
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<b>5. Map of Post -</b> This is ever so useful to a newbie! No matter how small the post is, or how easy you think it is to get around, this can be difficult for some people. Like me, <i>ahem</i>. A small, printed map can make an enormous difference. Highlight and label the areas that will be especially helpful the first week: Bank, commissary, fast food, shoppette, ACS, work buildings, housing, offices for internet and phone services. Also helpful, locations of ATMs on post. I know that we travelled with some American money, but we didn't have any euros upon arrival. Point out on the map where cash can be taken out in euros versus American dollars.<br />
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<b>6. On Post Facilities -</b> It's possible ACS will have a list you can use, but you can also create one if necessary. Include a list of the most common businesses (like ACS, commissary, PX, etc.), along with their hours of operation. If you've marked these on the map (mentioned above), that's even better! Having come from a <i>much</i> larger post, it was surprising to find a commissary that closed by 6:00 PM. Your newbies might not expect this either.<br />
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<b>7. Cell Phone Vendor List -</b> Getting a new cell phone number and service are a high priority when you move overseas. You need to be able to contact people, and have them contact you in return. Include in the welcome basket a list of local cell phone providers, their locations, and a price list (if possible). Often, these companies have pamphlets you can use for this purpose. Mark locations on the map you provided (mentioned above)<br />
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<b>8. Helpful Websites - </b>I've gotten some of my best information from local Facebook pages, seriously. Not just ACS or Garrison pages, but also spouse pages, local yardsale pages, etc. Include a list of these in your welcome basket, they're amazingly useful! Also, if your post or FRG does a monthly newsletter, please include the email address so new spouses can get signed up right away. </div>
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<b>9. Local Events / ACS Classes - </b>Taking the "Hallo Hohenfels" class after I arrived in Germany was one of the smartest things I did. Not only did I meet some great ladies, but I learned a lot about my local area. The instructor really took the time to help us acclimate to our new environment. If you can, stop by ACS and include their monthly calendar in your welcome baskets. If there are any other local events, add them too! </div>
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<b><u>Housing Welcome Basket:</u></b><br />
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<b>1. Recycling Guide, Bags, & Schedule</b> - I was so, so confused about recycling when I arrived in Germany. Seriously, you can ask our sponsor's wife... I was a total disaster! I don't know why, but getting this right was really important to me. It felt like the world would end if I messed up and put a plastic bottle in the wrong bag. Ridiculous, I know. But I felt that way just the same. So help a girl out and include a recycling guide (ACS offers one here), and some recycling bags (we use yellow and green ones here, and they are free at self help), and the trash pick-up schedule (also available at self help). This may seem small, but could make a huge difference to someone as neurotic as me!<br />
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<b>2. Local Snacks -</b> It's always fun to include some local flair. For example, being that we're stationed in Germany, I would likely include some of the famous German chocolates and gummy candies. This gives the new arrivals a little taste of what their life will include now. If you know them well, and know they wouldn't oppose it, including a local beer is fun too.<br />
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<b>3. New Home Necessities - </b>Once you're actually moving into housing, there are lots of things you probably need and don't even realize. As a sponsor, take the time and introduce your newbies to the lending closet. This is huge!! Furniture, dishes, pots and pans… all at your disposal. There are other items that no one tells you about when you're living in a foreign country. For example, did you know that our dishwashers here require a special kind of salt, in addition to the regular dishwasher tabs?? Yep, I didn't know either. Luckily, our sponsors were <i>awesome</i> and provided a container of the special salt at our new home, and then explained to us what it was for. </div>
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So, if you know about all these odd, little things… tell your new arrivals! If you don't want to purchase those items, you certainly don't have to. Perhaps give them a list instead, and take the time to show them around at the local store.<br />
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<b>4. GPS Addresses -</b> Keep a list of handy GPS addresses for each housing area. For example, what is the closest grocery store, hardware store, churches, and restaurants? Possibly include your favorite shopping areas and clothing stores as well. And don't forget the address for the closest train station! <br />
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<b>5. Take Out Menus - </b>A small packet of menus is invaluable when you first move into housing. Especially when you've moved overseas and don't have any of your household goods available to you. Of course, you can always go to the lending closet and borrow items. But it's nice not to cook once in a while. In our town, we have both a Chinese place and a Greek restaurant that offer pick-up for takeout food.<br />
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<b>6. Local Contacts -</b> If there are people from the same unit in the same housing area, introduce everyone. Swap contact information. It's nice to have someone close by, like a neighbor, to ask for help when you need it. Let's be there for each other!<br />
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<b>7. Self Help List - </b>After you move into overseas housing, self help is your best friend. They have lawn tools, light bulbs, drills, and so much more. It took a long time for us to learn what was offered there. A handy list would have been beyond helpful. Since the items at self help can change often based on funding, make a note that not all items may be available (this helps curb disappointment). </div>
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Do you have suggestions or additions for these welcome baskets? What have you included in the past, or what do you wish had been included in yours? Feel free to comment below with your ideas and suggestions. Until next time, my friends!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXeFwsEzNOMzMwh0ixX7lnvM9ZU7lfUlgW8w1x7V-td2ZAa7hL-yd_xgEIvRrVmmvlH5GM9nDh70wvEkTULxnlV6Bw6ggiJjCHsztRkKRNNrJESjyegM1q9hEv2VaETz6h_dyig9TCgWs/s1600/Page+5+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXeFwsEzNOMzMwh0ixX7lnvM9ZU7lfUlgW8w1x7V-td2ZAa7hL-yd_xgEIvRrVmmvlH5GM9nDh70wvEkTULxnlV6Bw6ggiJjCHsztRkKRNNrJESjyegM1q9hEv2VaETz6h_dyig9TCgWs/s1600/Page+5+(3).jpg" height="247" width="320" /></a></div>
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The ingredients list varies greatly depending on what brand you choose. The one on the left (above) is Old El Paso brand, and the one on the right is McCormick's. As you can see, they are very different. This is why it's so important to read your labels. Or, just make your own!<br />
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The Hubs and I are slowly eliminating processed foods from our life. Yes, I do most of the work, but the Hubs is on board. I want to <i>know</i> what is in my food. I don't want artificial flavors or chemicals or any other crazy ingredients. It is very hard to change your whole life overnight. So instead, we pick one thing and change <i>that</i>. After we've mastered one new thing, we add another.<br />
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This week it was taco seasoning. Death to pre-packaged seasoning mixes!<br />
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<tr><td class="tr-caption" style="text-align: center;">The ingredients </td></tr>
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This might look like a lot of ingredients, but it's all spices you probably have in your cabinet anyway. I tested this by asking my pal Michelle, and she had everything except the cornstarch. Honestly, the cornstarch is used only as a thickening agent so you can do without if necessary. <br />
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The directions for this are so easy, even the Hubs can do it! You just mix all your spices together, and <i>viola!</i> Instant taco seasoning. We use 2 tablespoons of chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ teaspoons paprika, 1 tablespoon cumin, 1 teaspoon of sea salt, ½ teaspoon oregano, 1 teaspoon coriander, a pinch of cayenne pepper (more if you like things spicier), and 1 teaspoon cornstarch.<br />
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When you make your taco beef, add 5 tablespoons of this seasoning mix for every pound of meat, along with ¾ cup of water. Simmer until the sauce thickens and the water is gone. Just like the kind you buy at the store!<br />
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This recipe makes enough for 2lbs of ground beef. The Hubs and I like leftovers, so I always use a whole batch. OR, I double (sometimes triple!) the recipe, and I keep it tightly sealed in an empty spice container. Then I don't have to make it every time we want tacos, I just grab it out of the cabinet.<br />
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Give it a try yourselves, peeps. Change up the mix, adding more of what you like or less of what you don't. And let me know how it goes for you.<br />
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Until next time, happy cooking!<br />
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<i>Thanks for reading, everyone!</i></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Taco Seasoning</span></b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients:</span></u></div>
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2 tablespoons chili powder</div>
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½ teaspoon garlic powder</div>
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½ teaspoon onion powder</div>
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1 ½ teaspoons paprika</div>
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1 tablespoon cumin</div>
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1 teaspoon sea salt</div>
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½ teaspoon oregano</div>
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1 teaspoon coriander</div>
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Pinch cayenne pepper</div>
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1 teaspoon cornstarch</div>
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<u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:</span></u><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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Combine all ingredients in a small bowl. Store
tightly covered in an empty spice jar.<span style="mso-spacerun: yes;">
</span>5 tablespoons of seasoning is used for each pound of ground beef. Brown
your meat, drain the fat, and then add the 5 tablespoons of seasoning along
with ¾ cup of water. Stir to combine. Allow to simmer until sauce thickens and
clings to meat. Add more seasoning for a spicier dish, and less for a milder
dish. </div>
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