tag:blogger.com,1999:blog-50125288546322830932024-03-13T00:42:05.579-04:00Hot in the cocina!Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5012528854632283093.post-53616286483156308032017-07-16T12:07:00.000-04:002017-07-16T12:37:11.197-04:00Award Winning Salsa!!!!<br />
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<u><span style="font-family: "calibri";">Award Winning Salsa-Guacamole-Bean Dip-like for reals</span></u></div>
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<span style="font-family: "calibri";">If you know me you know I’m not athletic at all. Never have been. The only trophies I’ve ever received were for being on the Honor Roll. Wait....I did receive a medal for an Art Contest in Chicago in High School, which I am proud of to this day! But that has now changed and my head is slightly a little bigger now! </span></div>
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<span style="font-family: "calibri";">Upon returning to the office after a long day of work
outside, I returned to find a trophy bestowed to me for the best salsa,
guacamole, bean dip. </span></div>
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<span style="font-family: "calibri";">I walked in
and there it was…the biggest trophy to ever exist! With MY name on it!!!!</span></div>
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<span style="font-family: "calibri";">Acceptance speech moment with the crowd of 2 people (J.Quick and one other coworker I can't remember who) within 10 feet. All I kept thinking is t</span><span style="font-family: "calibri";">hank god Kanye isn't here to interrupt my lame attempt of an acceptance speech.</span><br />
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<span style="font-family: "calibri";"><span style="font-family: "calibri";">I look at this trophy with admiration. I thought this was the best badass motherfucking trophy ever! Sure I may be a little biased in saying that but I can say that because its MY trophy. And you may find yourself asking...."why Batman?" um why not. </span></span></div>
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It was like so much better than a <a href="https://www.youtube.com/watch?v=1OnnpJ6ObKg" target="_blank">DUNDIE</a> award! And I definitely was not shy nor quiet about receiving it. Really ask my coworkers. As they were walking back in to our office I kept announcing to them my newest accomplishment in a polite manner. Except I wasn't polite about it at all. I was so excited and super hyper. You know my normal caffeinated self. And I think I recall saying something like....</div>
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"Recognize the motherfucking skills!" and </div>
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"Check it out, I got a badass trophy!" </div>
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But wait my obnoxious behavior did not stop there. </div>
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No, no, no! </div>
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I felt like holding it in the air and running around like Rocky. Can you picture it now....Marcela holding that badass trophy whiles humming the Eye of the Tiger, running around the office. I know I see it now. But I didn't, only in my head.</div>
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I eyed the trophy with a sense of accomplishment. I know what you're thinking/asking.... “Over salsa, guacamole and bean dip like really?" Yes! Come over and I'll make you some. Or lets barter for some. Suddenly I understand what Gollum was feeling…</div>
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<span style="font-family: "calibri";">I arrived at home and proceeded to ask my family "How does it feel to have a mother/wife who received a trophy for her badass cooking?!" Or something like that. I asked Rory (our cat) "Rory, are you proud of me?!" And she looked at me like "Stop! Talking to me!"</span><br />
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<span style="font-family: "calibri";">Okay so my moment has passed and I know its just food. But
this is my food blog and receiving that trophy was definitely a highlight worth
bragging about. Although its not the first time my food has received <a href="http://mcbone.blogspot.com/2013/08/advantages-of-working-from-home.html" target="_blank">recognition</a>. Thanks NB! </span></div>
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<span style="font-family: "calibri";">Watch out Michael Scott as there is a new, definitely note worthy award in town. I shall call it the Mark Wainscott Award! Take that Dundie. As this wonderful trophy was given to me by my good friend and coworker Mark! Thanks Mark!!!! </span></div>
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<span style="font-family: "calibri";">So if you ever try my cooking or try out my recipe, you can
proudly say “award winning food” or “award winning recipe” because technically
you wouldn’t be lying. I have now officially obtained a Mark Wainscott Award for my
cooking and those don’t get handed out often! Hi Kathy! ;-)</span></div>
Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com2tag:blogger.com,1999:blog-5012528854632283093.post-91906539864511308422017-02-28T22:32:00.001-05:002017-02-28T22:32:10.701-05:00Thank you for getting knocked up pasta recipe!Holy shit! Is this thing on? Like seriously when was the last time I posted up in this motha. So like most adults I have found myself living the full work load plus the non stop parenting train. And I have been quite lost when it comes to all things blogging and documenting my cooking adventures.<br />
So returns the food snob with a recipe I keep meaning to share!<br />
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<span style="font-family: "calibri";">This pasta!!!! Spaghetti in a green sauce. Oh what a lovely take on </span><span style="font-family: "calibri";">Mexican and Italian!!!!! My two favorite!!! </span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="font-family: "calibri";">Origin: </span><br />
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<span style="font-family: "calibri";">So I first tried this spaghetti at a baby shower. I wasn’t
sure what it was but was intrigued by the aroma of poblano peppers. I served
myself some with whatever else was being offered. And fell immediately in love.
I asked around “what is this?” to which my cousin Miros replied “Crazy chic, its
green spaghetti”. Ok I don’t recall the exact conversation but it definitely
left an impression. So months passed and I was craving something. This often
happens to me and I may not recall what the item is called that </span><span style="font-family: "calibri";">I </span><span style="font-family: "calibri";">am craving. So pinpointing what I'm craving can be quite challenging. And it
finally came to me, it was the green spaghetti. SO I searched for my phone to
ask Miros for the recipe. She didn’t know it but directed me to ask our aunt
Norma. My aunt gave me her recipe and I ran out for all the required ingredients. As
I raced to the store I was savoring what was to come……</span></div>
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<span style="font-family: "calibri";">After making the green spaghetti…. I started imagining what
I can combine with this dish. Or how can I put my own twist on it. And thus was
born “Thank you for getting knocked up pasta” or TYFGKUP for short! HA! </span></div>
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<span style="font-family: "calibri";">You will require the following:</span></div>
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<span style="font-family: "calibri";">6-8 Poblano Pepper</span></div>
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<span style="font-family: "calibri";">1+ Serrano pepper(optional depending on spice level desired)</span></div>
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<span style="font-family: "calibri";">Heavy Cream-Small container whatever size that is</span></div>
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<span style="font-family: "calibri";">Box (16oz) Spaghetti</span></div>
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<span style="font-family: "calibri";">Chicken bouillon</span></div>
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<span style="font-family: "calibri";">Salt/Pepper to taste</span></div>
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<span style="font-family: "calibri";">Garlic clove </span></div>
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<span style="font-family: "calibri";">Shrimp</span></div>
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<span style="font-family: "calibri";">Parmesan Cheese to top off</span></div>
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<span style="font-family: "calibri";">Alright you have to treat the peppers the same way you do
for Chile Rellenos!</span><br />
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<span style="font-family: "calibri";">Roast them, peal outer skin, remove stem and seeds. This
step is my least favorite and possibly the reason why I don’t make Chile
Rellenos often. Refer to <span id="goog_182775695"></span><a href="http://marviccocina.blogspot.com/2012/08/chile-rellenos.html" target="_blank">chile relleno recipe</a><span id="goog_182775696"></span> for detailed step by step.</span></div>
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<span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Meanwhile put some
water to boil for your pasta. </span></div>
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<span style="font-family: "calibri";">Pictured below are a pic of them roasting and after I did
all that darn work….. but so worth it!</span></div>
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<span style="font-family: "calibri";">After Chiles are done toss them in the blender with the
salt, pepper, garlic clove, one chicken bouillon cube/tablespoon and the heavy cream. Blend! After
sauce was made I cooked my shrimp. And added my sauce to the shrimp and brought it to a simmer. Slow simmer. No overcooking shrimp over here.</span></div>
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<span style="font-family: "calibri";">Once spaghetti was cooked I drained it and added the
sauce/shrimp to the pasta!</span><br />
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<span style="font-family: "calibri";">Gluttony comes to mind! As this is the one dish that I make
that I can eat and eat and eat and strangely not have enough of. Its like I've
injected the fucking poblano peppers with cocaine or some other addicting drug. Please note I have not injected the peppers with any form of drug. Refer to ingredients as confirmation. Behold......drum roll please!</span><br />
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<span style="font-family: "calibri";">This dish is best when hot but I have eaten it cold, which
was still freaking amazing! So once again ANGIE(don't kill me) thank you thank you THANK
YOU!!!! For getting knocked up and letting that event turn into me attending your
baby shower and falling deeply in love.</span><br />
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ps this post is a bit rusty as the only writing I have done lately has been addressed to Tom Riddle aka my diary!<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com2tag:blogger.com,1999:blog-5012528854632283093.post-49426316010477141072013-06-29T10:43:00.001-04:002013-06-29T10:43:37.575-04:00Pork loin with Mole Sauce and Nopales
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Pork Loin in mole and nopales/ or Nopales y puerco en mole<br />
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<o:p> </o:p><br />
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This recipe came about when I use to make my dad’s and my favorite dish,
which is <a href="http://images.search.yahoo.com/images/view;_ylt=A0PDoS.n785ReSEAk4yJzbkF;_ylu=X3oDMTBlMTQ4cGxyBHNlYwNzcgRzbGsDaW1n?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dtortas%2Bde%2Bhuachal%26fr%3Dyfp-t-900-s%26fr2%3Dpiv-web%26tab%3Dorganic%26ri%3D1&w=640&h=427&imgurl=farm8.staticflickr.com%2F7193%2F6821101346_0453257aca_z.jpg&rurl=http%3A%2F%2Fcolotleca.wordpress.com%2F2012%2F03%2F09%2Fencuaresmados%2F&size=241.5KB&name=Tortitas+%3Cb%3Ede+huachal+%3C%2Fb%3Een+mole+%3Cb%3Ede+%3C%2Fb%3Enopales&p=tortas+de+huachal&oid=0f55a759473a52b8a753bb4bc5ca4888&fr2=piv-web&fr=yfp-t-900-s&tt=Tortitas+%3Cb%3Ede+huachal+%3C%2Fb%3Een+mole+%3Cb%3Ede+%3C%2Fb%3Enopales&b=0&ni=21&no=1&ts=&tab=organic&sigr=11oj0r32e&sigb=13c2c7tv9&sigi=11nb5edm2&.crumb=.VllsxMUmTE&fr=yfp-t-900-s" target="_blank">Nopales en molito con tortas de huachal</a>. I would make
the favorite dish but my hubby suggested it needed meat. So instead of the
tortas I made this with pork loin. <br />
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<o:p> </o:p><br />
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So what the hell are nopales you may be asking…. <a href="http://en.wikipedia.org/wiki/Nopal" target="_blank">Nopales</a>
= Cactus! Yup that sums it up. I will admit as a child I was not a fan, but
fuck are they good. <br />
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<o:p> </o:p><br />
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Alright so lets get to cooking…..<br />
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<o:p> </o:p><br />
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For the Mole/Sauce(a very basic sauce)<br />
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7/8 chile guajillo (for more pics of dried peppers refer to enchilada
recipe)<br />
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5 or so chile de arbol (use less to none if you are not a fan of the level
of heat)<br />
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1 garlic clove<br />
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Salt – I eyeball amount. I lose the dam tsp/tbs measuring things all the
time<br />
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Flour – about 2 tablespoons<br />
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<o:p> </o:p><br />
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For the rest:<br />
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About a pound of pork loin<br />
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4 nopales<br />
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<span style="mso-spacerun: yes;"> </span><br />
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Get your mole going first by de-stemming/deseeding the peppers. <br />
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Add enough water to cover peppers and garlic. Bring to a boil, let simmer. I
will blend the peppers before adding to meat. Done:<br />
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<o:p> </o:p><br />
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Next the pork:<br />
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You can sub for costillas de Puerco, which will be awesome but I opted for
the easier to eat cut of meat here. So then I cut the meat into about 1 inch
pieces. Heat up about 3 tablespoons of oil and add meat. Season meat with your
choice of seasoning. I used Goya Adobo Sazon. Sear meat till brown. Enjoy the
aroma!!!! <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/AVvXsEiL3Z2wk526qHohGCWx5sAkzTpIREj2UFClNziR3r76ivJn3KGZpn4uzDtpH639FLyY1A1ksmoGtIdxJ1DCDZPOq779Y0LcZ0xppeOWfSSTX_gSPdReEYyBW5uCc9HRXG6G-3QX6ngQOXIN/s1600/pork+nopal+post+057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3Z2wk526qHohGCWx5sAkzTpIREj2UFClNziR3r76ivJn3KGZpn4uzDtpH639FLyY1A1ksmoGtIdxJ1DCDZPOq779Y0LcZ0xppeOWfSSTX_gSPdReEYyBW5uCc9HRXG6G-3QX6ngQOXIN/s320/pork+nopal+post+057.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Its getting there! Still browning....</td></tr>
</tbody></table>
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<o:p> </o:p><br />
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Finally lets work on those nopales:<br />
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<o:p> </o:p><br />
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Nopales have these spike like things on them that need to be removed. <br />
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So I just get a knife and start sliding knife on top of nopales to remove
them. <br />
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Next I trim the edge of the nopales. Be very careful when doing this! Some Mexican
grocery stores may already have these ready to cook, de-spiked and all. And you
may even see canned/jarred nopales but I prefer fresh. Last I chop the nopales
to desired size.<br />
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<o:p> </o:p><br />
So by now the meat should be nice and brown. I remove meat from pan and add
in nopales to sauté. Sauté the nopales for about a minute. You do not want to
over sauté the nopales. They cook fast. <br />
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Once slightly cooked I add back the pork.<br />
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<o:p> </o:p><br />
<br />
Time to blend the peppers! I add the flour, salt, peppers, garlic and some
of the water used to cook peppers in to the blender and blend. I then pour the
mole using a colander over the meat/nopales and let simmer. <br />
<br />
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<o:p> </o:p><br />
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Serve with rice/beans or just eat it with tortillas! Enjoy!!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lM7UCX0ERMB6hxjnTW0iImrcqHBGgDgtEMxAMuH-A-Kpc2anKJlIF0HbNLbqPBJ3BCftK5_SGCDZTd1eayW-1oPfC50w4n3C4sLR6hvv76hPY4VNkxdF6aK7xAS7NxrU-vizg2eeZdsF/s1600/pork+nopal+post+079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lM7UCX0ERMB6hxjnTW0iImrcqHBGgDgtEMxAMuH-A-Kpc2anKJlIF0HbNLbqPBJ3BCftK5_SGCDZTd1eayW-1oPfC50w4n3C4sLR6hvv76hPY4VNkxdF6aK7xAS7NxrU-vizg2eeZdsF/s320/pork+nopal+post+079.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBV2w34o7BZd80R_IrZkub1XBly7Dy97HalCXq5uGMEP0Fc2EeupMZ__DNgBbWvqFWZtQgIoWGN-fL0MbWkjT7dctSLIfArBtLxD8-X4-t1Dnz8t3vra_SjJqbWDoOvedVY28oVBFOTng/s1600/pork+nopal+post+084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBV2w34o7BZd80R_IrZkub1XBly7Dy97HalCXq5uGMEP0Fc2EeupMZ__DNgBbWvqFWZtQgIoWGN-fL0MbWkjT7dctSLIfArBtLxD8-X4-t1Dnz8t3vra_SjJqbWDoOvedVY28oVBFOTng/s320/pork+nopal+post+084.JPG" width="320" /></a></div>
<br />
<br />
Also try with sopa de fideo, which is what I prefer but didn’t have fideo. You
can also add chopped onion to nopales when cooking. <br />
Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com2tag:blogger.com,1999:blog-5012528854632283093.post-53977144630687704012013-04-08T21:12:00.001-04:002014-10-13T12:40:07.270-04:00Flan flan and more flan!<br />
<b>She’s ALIVE! She’s alive!</b> <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZzMeNEP82Qo7By1yj5u1GtYx-K1V549HzLuGKFkd2RhunaDtKyCdezEqXN2LN6H3zjcJRTOr2Fayu2FD8Fg90Xpz0B6Gs9AJKO2P5aLv4HhnxnEGQXPgysHJoHb8WfGLRllyTtBfWGY_/s1600/2011+Fall+950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZzMeNEP82Qo7By1yj5u1GtYx-K1V549HzLuGKFkd2RhunaDtKyCdezEqXN2LN6H3zjcJRTOr2Fayu2FD8Fg90Xpz0B6Gs9AJKO2P5aLv4HhnxnEGQXPgysHJoHb8WfGLRllyTtBfWGY_/s320/2011+Fall+950.jpg" height="301" width="320" /></a></div>
<br />
<b>I am indeed. Feel my wrath! Eat my FLAN! You will love me for it! </b><br />
<b></b><br />
<br />
<b></b><br />
<b>So once upon a time you were craving something sweet, heavenly and creamy to
indulge in! And you came across this long hair skull/Halloween/chocolate loving
chic and she said ‘hey do you want some flan?’ And in spite of her scary
appearance and wait are those spiders crawling all over her you tried her flan
and immediately were bewitched! Mmmm desserts!</b> <br />
<br />
<br />
<br />
<br />
<br />
<b>For the flans times 3 you will need:</b><br />
<b></b><br />
<b>3 cans of condensed milk</b><br />
<b></b><br />
<b>3 cans of evaporated milk</b><br />
<b></b><br />
<b>9 eggs</b><br />
<b></b><br />
<b>1 cup of sugar </b><br />
<b></b><br />
<b>1 tsp of ground cinnamon (estimated measurement I eyeball this)</b><br />
<b></b><br />
<b>vanilla (I eyeball this amount too)</b><br />
<b></b><br />
<br />
<b></b><br />
<b>If you must make just one flan and not follow my advice divide all by
three….</b><br />
<b></b><br />
<br />
<b></b><br />
<br />
<b></b><br />
<b>So to create such deliciousness start by heating the sugar and cinnamon on a
sauce pan till it's like a syrup…</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVRa8VM_KnFfQ9lUCGfjDNedcr-1x3jebRo_SyFT5DUMOPCKLOg9fdH6HYXBu4rDScs70G3By5trGsJ7HY7V2tV3YxGcPqmIUNTT30y5PMpO16JrAD61o32wSUHLwUXHEGSs9CxpLvnBR/s1600/flan+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVRa8VM_KnFfQ9lUCGfjDNedcr-1x3jebRo_SyFT5DUMOPCKLOg9fdH6HYXBu4rDScs70G3By5trGsJ7HY7V2tV3YxGcPqmIUNTT30y5PMpO16JrAD61o32wSUHLwUXHEGSs9CxpLvnBR/s320/flan+005.JPG" height="240" width="320" /></a></div>
<br />
<b></b><br />
<br />
<b></b><br />
<b>Once the sugar/cinnamon mixture is in syrup form add to your pan*. No need
to try and spread it. It will spread once its start baking.</b> <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBhPmklgJFhmwMc-f3ScZe8GCgxzquLI_9J3iHgHC2wiBp3GmIvSfUmOqBxZ-WZcHkbK1H33cqOzIQhN6ogKtUPETMHwKggqXSspIfqRFMhwQrsnY7HkRjrumpuaIeIY75Ubis1ZiHOaI/s1600/flan+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBhPmklgJFhmwMc-f3ScZe8GCgxzquLI_9J3iHgHC2wiBp3GmIvSfUmOqBxZ-WZcHkbK1H33cqOzIQhN6ogKtUPETMHwKggqXSspIfqRFMhwQrsnY7HkRjrumpuaIeIY75Ubis1ZiHOaI/s320/flan+008.JPG" height="240" width="320" /></a></div>
<br />
<br />
<br />
<br />
<b>*I think 8/9” pie foil works well because its sticks less and sometimes I’m
a lazy @ss so easy cleaning works for me! </b><br />
<b></b><br />
<br />
<b></b><br />
<b>So oh yeah preheat oven to 350 degrees… and while you wait for the oven to
heat up…. Mix the rest of the ingredients. I start with mixing the eggs and
then add the cans in and the vanilla.</b> <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvxWWP1ScByd1fZmMBdYYiIS8c-PQ6BVqizIDqb6pp08qNHTfurUVRLv-5vJy3MEMPLceTfJLJk-JBTYtKCiWL77Y4_5ddJGuujv0weIwiqDKw8_z4s4v2a7n8KEhIMcNyyDc-rd1mrhp/s1600/flan+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvxWWP1ScByd1fZmMBdYYiIS8c-PQ6BVqizIDqb6pp08qNHTfurUVRLv-5vJy3MEMPLceTfJLJk-JBTYtKCiWL77Y4_5ddJGuujv0weIwiqDKw8_z4s4v2a7n8KEhIMcNyyDc-rd1mrhp/s320/flan+011.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDcCAa4_rpKeEkhjVZIXRTgZsJ1SeEqMtHAwWurykmA7armFLzlZSJMGVdxSCoajV3EP7nY1dXcetLKGD0GxQhE2t9Stg05PXYaz5lpZIwbf3DCd72denzAr3kyoffub8Yo6ZibAR-NyH/s1600/flan+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDcCAa4_rpKeEkhjVZIXRTgZsJ1SeEqMtHAwWurykmA7armFLzlZSJMGVdxSCoajV3EP7nY1dXcetLKGD0GxQhE2t9Stg05PXYaz5lpZIwbf3DCd72denzAr3kyoffub8Yo6ZibAR-NyH/s320/flan+016.JPG" height="240" width="320" /></a></div>
<br />
<br />
<b>Once all mixed up prepare the bake ware! </b><br />
<b></b><br />
<br />
<b></b><br />
<b>Okay here is the tricky part. Flan is creamy delicious because of the
cooking method. It’s called </b><a href="http://es.wikipedia.org/wiki/Ba%C3%B1o_Mar%C3%ADa"><b>bano maria</b></a><b> or like </b><a href="http://en.wikipedia.org/wiki/Bain-marie"><b>bain marie</b></a><b> according to
Wikipedia. I use what I believe is
a 8x8 square baking dish and add hot/boiled water till about half full. Then I
insert the pan with just the syrup goodness. Next add the flan mixture and
insert in oven. </b> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF8FQsuQ1X2UqRce0bVbRdtVOz8jiudjzZ4lfltfPzKWlUWk_ZDBfzG2XG5WULFXNbrk6qzhILvzJWl2-Azs1f4yJOFevQtxQUdSrzFFB8zspjopPnyR-Q1VKIp7YL9GyO9W-gkcPCYmY/s1600/flan+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF8FQsuQ1X2UqRce0bVbRdtVOz8jiudjzZ4lfltfPzKWlUWk_ZDBfzG2XG5WULFXNbrk6qzhILvzJWl2-Azs1f4yJOFevQtxQUdSrzFFB8zspjopPnyR-Q1VKIp7YL9GyO9W-gkcPCYmY/s320/flan+023.JPG" height="240" width="320" /></a></div>
<br />
<br />
<b><span style="mso-spacerun: yes;"> </span>Make sure you are not high on
caffeine or like in my case my normal dose of Pepsi and chocolate because you
will not have a steady hand and might spill some of this deliciousness. </b><br />
<b></b><br />
<br />
<b></b><br />
<b>Once the flan, flan, and flan are in the oven bake those bad boys for about
an hour. If you use a smaller but deeper pan add more bake time. You might see it
turn a little golden on the rim of bake dish. It’s done once the center is not
runny. Let the flans cool down and enjoy. </b><br />
<b></b><br />
<br />
<b></b><br />
<b>So here are the reasons I make three:</b><br />
<b></b><br />
<b>1 is to eat immediately after baking</b><br />
<b></b><br />
<b>2 to let cool down and then put in fridge for next day enjoyment</b><br />
<b></b><br />
<b>3 to kindly share with my co-workers because sometimes they are awesome and
share their cooking with me! If your co-workers are assholes just eat the third
one. </b><br />
<b></b><br />
<br />
<b></b><br />
<b>TRY ALSO:</b><br />
<b></b><br />
<b>Top with whipped cream</b><br />
<b></b><br />
<b>Add rum to mixture</b><br />
<b></b><br />
<b>If you are a coffee fan…add coffee to sugar when melting</b><br />
<b></b><br />
<b>Run a toothpick or knife around the rim of bake dish to loosen the flan. Cover with plate and flip. </b><br />
<b></b><br />
<br />
<b></b><br />
<b>And there you have it folks FLAN FLAN & FLAN! Now you don’t have to
wonder “how does she do it?” After reading this and you find yourself still
lacking the motivation to make some we can use the good o’l fashion barter
system and exchange food! </b><br />
<b></b><br />
<b>Hint: I kind of like chocolate!</b><br />
<br />
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I almost forgot to take a pic. So here is a pic of my breakfast serving! Dont judge me!</div>
<br />Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com3tag:blogger.com,1999:blog-5012528854632283093.post-31169823140196958232012-12-06T00:15:00.000-05:002012-12-06T00:15:23.895-05:00gone fishingso apparently ive gone fishing...will be back soon! stay tuned for flan, pork with nopales in mole, etcMarvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com0tag:blogger.com,1999:blog-5012528854632283093.post-21916458323408979302012-10-06T19:44:00.000-04:002012-10-06T19:48:02.271-04:00Bistec con papas y salsa<br />
Bistec con papas y salsa! <br />
<br />
<o:p> </o:p><br />
<br />
You will need:<br />
<br />
1 ½ pound of bistec de bola (top round steak)<br />
<br />
1 med onion<br />
<br />
1 potato<br />
<br />
2 tbsp of oil<br />
<br />
About 2 cups of salsa (refer to salsa picante recipe) You can substiture <a href="http://images.search.yahoo.com/images/view?back=http%3A%2F%2Fsearch.yahoo.com%2Fsearch%3Fei%3DUTF-8%26p%3Dsalsa%2Bpato&w=160&h=160&imgurl=www.bing.com%2Fimages%2Fsearch%3Fq%3Dsalsa%2Bpato%26id%3D86AE4A567C3523DC1D7B9A23D86F0C2AE20B726D%23focal%3D1b68b2a0eb1f0c38a52eadf15e0eafbb%26amp%3Bfurl%3Dhttp%253a%252f%252fntic.uson.mx%252fwikicocinason%252fimages%252f8%252f8f%252fSalsa_del_pato.jpg&size=&name=search&rcurl=http%3A%2F%2Fwww.bing.com%2Fimages%2Fsearch%3Fq%3Dsalsa%2Bpato%26id%3D86AE4A567C3523DC1D7B9A23D86F0C2AE20B726D%23focal%3D1b68b2a0eb1f0c38a52eadf15e0eafbb%26amp%3Bfurl%3Dhttp%253a%252f%252fntic.uson.mx%252fwikicocinason%252fimages%252f8%252f8f%252fSalsa_del_pato.jpg&rurl=http%3A%2F%2Fwww.bing.com%2Fimages%2Fsearch%3Fq%3Dsalsa%2Bpato%26id%3D86AE4A567C3523DC1D7B9A23D86F0C2AE20B726D%23focal%3D1b68b2a0eb1f0c38a52eadf15e0eafbb%26amp%3Bfurl%3Dhttp%253a%252f%252fntic.uson.mx%252fwikicocinason%252fimages%252f8%252f8f%252fSalsa_del_pato.jpg&p=salsa+pato&type=&no=1&tt=115&oid=http%3A%2F%2Fts4.mm.bing.net%2Fth%3Fid%3Di.4774767437087163&tit=salsa+para+mojar+para+platos+fritos%2C+como+pato%2C+pollo%2C+pescado%2C+rollos+...&sigr=16r0n7gtm&sigi=16k22v5cj&sigb=11ks0buor&fr=mcsaoff">Salsa El Pato</a> or no salsa at all if the spice is too hot to handle. <br />
<br />
A few tbsp of flour to mix with salsa for thickening<br />
<br />
<o:p> </o:p><br />
<br />
I originally purchased the bistec/steak from my local Latin grocery store
with the intentions of making breaded steak but due to the lack of bread crumbs
and eggs….. I decided to prepare the meat a different way. <br />
<br />
<o:p> </o:p><br />
<br />
So I cut the meat to about 1 inch or so.....You can have your butcher do this for you. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijB9oChVuzTdQS6DrewDgYIXuSM_i4hlpb7wELn0qZqTyFQ3GsJBGn5rLhaZ_IGgtIsU6q_2sYEkI_2qDTtY21oQp5zPCfbKL_kvzScHujWwFlW21NLOlZTTfA43j25bybo5Y6edDPaqb9/s1600/sept+and+oct+12+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijB9oChVuzTdQS6DrewDgYIXuSM_i4hlpb7wELn0qZqTyFQ3GsJBGn5rLhaZ_IGgtIsU6q_2sYEkI_2qDTtY21oQp5zPCfbKL_kvzScHujWwFlW21NLOlZTTfA43j25bybo5Y6edDPaqb9/s1600/sept+and+oct+12+012.jpg" /></a></div>
<br />
<br />
<o:p> </o:p><br />
<br />
Put oil in cooking pan. Season meat and then add to oil. For the seasoning I
used <a href="http://images.search.yahoo.com/images/view;_ylt=A0PDoS8ev3BQrngAZC2JzbkF;_ylu=X3oDMTBlMTQ4cGxyBHNlYwNzcgRzbGsDaW1n?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dgoya%2Badobo%26fr%3Dmcsaoff%26fr2%3Dpiv-web%26tab%3Dorganic%26ri%3D1&w=280&h=280&imgurl=ecx.images-amazon.com%2Fimages%2FI%2F41NsRfoquQL._SL500_AA280_.jpg&rurl=http%3A%2F%2Foosphere.wordpress.com%2F2009%2F06%2F23%2Fgoya-adobo%2F&size=11.5+KB&name=Goya+Adobo+%C2%AB+RM%26%2339%3Bs+Vegan+Recipes&p=goya+adobo&oid=ddbfe14794e93137ac05ddcc61584eeb&fr2=piv-web&fr=mcsaoff&tt=Goya%2BAdobo%2B%25C2%25AB%2BRM%2526%252339%253Bs%2BVegan%2BRecipes&b=0&ni=128&no=1&ts=&tab=organic&sigr=11k7l1k4i&sigb=13126120f&sigi=11s7cnn5b&.crumb=qz96XkrOw9C">Adobo</a> all purpose seasoning with pepper. They do sell it
without pepper if you don’t care for black pepper. I highly recommend buying this seasoning. Its fudging awesome! I use it on pork, beef, chicken, and on some veggies too. Even on ice cream... well okay not really but it is awesome. <br />
<br />
<o:p> </o:p><br />
<br />
So as the meat starts cooking I dice up the potato and onion. <br />
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<br />
<br />
Then add that
goodness to the meat…..Like:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20l5FI3_JXYZKgCaiAQzNK1MfQ9exVsFvBYBhDbBexUOvajGB3jWTQs4OmG0_9tRk-5kpjzwBFchNjKolHFskOjOnOYLwWNijWNeAy1m44_EAsnQyrEVcsA6wqjMFzqoC0Lz5gHdgj0nE/s1600/sept+and+oct+12+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20l5FI3_JXYZKgCaiAQzNK1MfQ9exVsFvBYBhDbBexUOvajGB3jWTQs4OmG0_9tRk-5kpjzwBFchNjKolHFskOjOnOYLwWNijWNeAy1m44_EAsnQyrEVcsA6wqjMFzqoC0Lz5gHdgj0nE/s1600/sept+and+oct+12+015.jpg" /></a></div>
<br />
<br />
<br />
<br />
Cover and cook for about 15 minutes. Mix salsa with the flour with a whisk
and add to meat. Let meat with salsa simmer for an additional 5-10 minutes. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydSbypTwgWNAJk6b8A4FNAH3LHjiv7M-r9hRmISSXj_HxUBvP2Y0-eFdj1d9kEKJgvK3XMgdKKjrlfvsxmoonoI8TbGT78aysjsrnc2Um5AqFvI8gbvmWVvxnhbQmmv4PoTFje4nSvKeU/s1600/sept+and+oct+12+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydSbypTwgWNAJk6b8A4FNAH3LHjiv7M-r9hRmISSXj_HxUBvP2Y0-eFdj1d9kEKJgvK3XMgdKKjrlfvsxmoonoI8TbGT78aysjsrnc2Um5AqFvI8gbvmWVvxnhbQmmv4PoTFje4nSvKeU/s1600/sept+and+oct+12+020.jpg" /></a></div>
<br />
<br />
If
you don’t want to make salsa or lack ingredients to make some use <a href="http://images.search.yahoo.com/images/view?back=http%3A%2F%2Fsearch.yahoo.com%2Fsearch%3Fei%3DUTF-8%26p%3Dsalsa%2Bpato&w=160&h=160&imgurl=www.bing.com%2Fimages%2Fsearch%3Fq%3Dsalsa%2Bpato%26id%3D86AE4A567C3523DC1D7B9A23D86F0C2AE20B726D%23focal%3D1b68b2a0eb1f0c38a52eadf15e0eafbb%26amp%3Bfurl%3Dhttp%253a%252f%252fntic.uson.mx%252fwikicocinason%252fimages%252f8%252f8f%252fSalsa_del_pato.jpg&size=&name=search&rcurl=http%3A%2F%2Fwww.bing.com%2Fimages%2Fsearch%3Fq%3Dsalsa%2Bpato%26id%3D86AE4A567C3523DC1D7B9A23D86F0C2AE20B726D%23focal%3D1b68b2a0eb1f0c38a52eadf15e0eafbb%26amp%3Bfurl%3Dhttp%253a%252f%252fntic.uson.mx%252fwikicocinason%252fimages%252f8%252f8f%252fSalsa_del_pato.jpg&rurl=http%3A%2F%2Fwww.bing.com%2Fimages%2Fsearch%3Fq%3Dsalsa%2Bpato%26id%3D86AE4A567C3523DC1D7B9A23D86F0C2AE20B726D%23focal%3D1b68b2a0eb1f0c38a52eadf15e0eafbb%26amp%3Bfurl%3Dhttp%253a%252f%252fntic.uson.mx%252fwikicocinason%252fimages%252f8%252f8f%252fSalsa_del_pato.jpg&p=salsa+pato&type=&no=1&tt=115&oid=http%3A%2F%2Fts4.mm.bing.net%2Fth%3Fid%3Di.4774767437087163&tit=salsa+para+mojar+para+platos+fritos%2C+como+pato%2C+pollo%2C+pescado%2C+rollos+...&sigr=16r0n7gtm&sigi=16k22v5cj&sigb=11ks0buor&fr=mcsaoff">Salsa El Pato</a> which is mainly a spicy tomato sauce. This sauce is really
good. In fact I usually use it when making this dish but decided to use homemade salsa
instead. <br />
<br />
<o:p> </o:p><br />
<br />
Serve bistec con papas y salsa as tacos or with rice and beans. Enjoy! If
you try this recipe out or put your own twist on it please do share. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-x4drEqyNUN8E9fbcdVkIlz0xDBnHqjIvogjTky4gmWV2bcG1u4U7H3bPJtKuxBXCwco9Gqulq-ZHv3gmUhZdUr9k1CQM-3nseitkIIMH56HjyOGFIDCSLJMD2NiRMP7S676rLiFl_uh/s1600/sept+and+oct+12+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-x4drEqyNUN8E9fbcdVkIlz0xDBnHqjIvogjTky4gmWV2bcG1u4U7H3bPJtKuxBXCwco9Gqulq-ZHv3gmUhZdUr9k1CQM-3nseitkIIMH56HjyOGFIDCSLJMD2NiRMP7S676rLiFl_uh/s1600/sept+and+oct+12+023.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTWXyDR5o0bDsXwEHXKqmbXN0xq3FuEsUcocjN77ICVjJ5aMxh1PkfraNti8b6z8g0ruinS0kxWABYKWR4Jpyfqaypgu_iIM0JOk-pkroYSKlTfauuuswxEsH-EbE5VZM-7kAmnPi7KKO/s1600/sept+and+oct+12+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTWXyDR5o0bDsXwEHXKqmbXN0xq3FuEsUcocjN77ICVjJ5aMxh1PkfraNti8b6z8g0ruinS0kxWABYKWR4Jpyfqaypgu_iIM0JOk-pkroYSKlTfauuuswxEsH-EbE5VZM-7kAmnPi7KKO/s1600/sept+and+oct+12+024.jpg" /></a></div>
<br />
<br />
<o:p> </o:p>Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com0tag:blogger.com,1999:blog-5012528854632283093.post-72096863806872119682012-09-23T21:43:00.001-04:002012-10-10T19:59:18.688-04:00Pork Stew<br />
This recipe I came up with when I was in the mood for chili but didn’t have
all the ingredients to make it. So I looked in the pantry and looked at a few
food sites and came up with the following: <br />
<br />
<o:p> </o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBoh17-OVVh0NO2UMMy20x4CHYZO2Pd7YbXPtCPM1x9DJw0StTGt7Hl-Dugo9Z95LOczn0OCF9wMnrm0GItIQV4crAthNFQtROwVGg4QISxUJPMbOEXNSUtCqNqOF8v8hRvI7qqNHGn8p/s1600/millie+2nd+day+n+mom+house+build+148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBoh17-OVVh0NO2UMMy20x4CHYZO2Pd7YbXPtCPM1x9DJw0StTGt7Hl-Dugo9Z95LOczn0OCF9wMnrm0GItIQV4crAthNFQtROwVGg4QISxUJPMbOEXNSUtCqNqOF8v8hRvI7qqNHGn8p/s1600/millie+2nd+day+n+mom+house+build+148.jpg" /></a></div>
<br />
<br />
<o:p> </o:p><br />
<br />
You can top off with crackers, cheese, diced avocado or pour over some
mashed potatoes or white rice. All by the way SUPER yummy! So to create you
will need the following:<br />
<br />
<o:p> </o:p><br />
<br />
1 ½ pound of boneless pork loin<br />
<br />
1 can of corn<br />
<br />
1 can of black beans<br />
<br />
1 can diced tomatoes<br />
<br />
6 chile guajillos <br />
<br />
1 package of hot chili mix<br />
<br />
<o:p> </o:p><br />
<br />
First remove seeds and stems from guajillo peppers and rinse. Put the peppers
in water and boil with about a tsp of salt. Once peppers are tender pour peppers and
water into blender and blend. <br />
<br />
<o:p> </o:p><br />
<br />
<span style="mso-spacerun: yes;"> </span>Next cut boneless pork loin about one
inch. Spray pan (I used my cast iron deep pan) with cooking spray and toss in
meat. Sprinkle some salt over meat and sear for about 10 minutes.<br />
<br />
<o:p> </o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YXHK8vkQ8elHGbcf6DBT99hvOFinkaIc2XJJB8F9E4-SkkFQOLhfllCb7qHVv2Y9gacK0T9od_0kpLToqqAiistg9ZmGbpgktQGdgjJ3-1NAT2a2TZeQm6Twvx4BILsEphdDE7Q2XkvH/s1600/millie+2nd+day+n+mom+house+build+145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YXHK8vkQ8elHGbcf6DBT99hvOFinkaIc2XJJB8F9E4-SkkFQOLhfllCb7qHVv2Y9gacK0T9od_0kpLToqqAiistg9ZmGbpgktQGdgjJ3-1NAT2a2TZeQm6Twvx4BILsEphdDE7Q2XkvH/s1600/millie+2nd+day+n+mom+house+build+145.jpg" /></a></div>
<br />
<br />
<o:p> </o:p><br />
<br />
Once meat has a nice crisp on it add in all canned drained rinsed goods. Well
don’t rinse the tomatoes. Duh…. You can even chop up some fresh tomatoes…but I was
kind of winging the recipe as I went along. So next add in your mole sauce….BUT
use a food strainer to catch seeds and whatever like……<br />
<br />
<o:p> </o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8NX9ZdzDYS7HfnImSe7GpmQWW6fEvC4lju7AGXjMyrGjj-NYRr-375MPLnFDNxsAwEsIHv9cvhzDy62KI5Asr_k4vH4K_GZMiAvTq0k0fej6gQRO77wrQKq1qve-vYcBXiDEwBmLOlfl/s1600/millie+2nd+day+n+mom+house+build+147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8NX9ZdzDYS7HfnImSe7GpmQWW6fEvC4lju7AGXjMyrGjj-NYRr-375MPLnFDNxsAwEsIHv9cvhzDy62KI5Asr_k4vH4K_GZMiAvTq0k0fej6gQRO77wrQKq1qve-vYcBXiDEwBmLOlfl/s1600/millie+2nd+day+n+mom+house+build+147.jpg" /></a></div>
<br />
<br />
<o:p> </o:p><br />
<br />
Then add in hot chili mix. You can use mild chili mix if you are weak. Let
simmer and enjoy!<br />
Pictured below over mashed potatoes....<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oif5cHg1zx7hDd4wLVa4LnBXoias5bEkUJCRyqmTd-QoDF0DGuOg-jS5tWBXkHD44l-551YOpDxadzTMfmuukYl_ZG4LeArDHnL6RxgfQb6f80VAfQhHCaozgbpKVKYQn1Ub4uJrIUGi/s1600/millie+2nd+day+n+mom+house+build+151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oif5cHg1zx7hDd4wLVa4LnBXoias5bEkUJCRyqmTd-QoDF0DGuOg-jS5tWBXkHD44l-551YOpDxadzTMfmuukYl_ZG4LeArDHnL6RxgfQb6f80VAfQhHCaozgbpKVKYQn1Ub4uJrIUGi/s1600/millie+2nd+day+n+mom+house+build+151.jpg" /></a></div>
<br />Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com0tag:blogger.com,1999:blog-5012528854632283093.post-71034878850035304532012-08-29T20:38:00.000-04:002012-08-29T21:16:29.386-04:00Salsa picante!<br />
Salsa in Latin culture...well at least in my upbringing is like the sixth
food group. I eat salsa with almost everything...even cereal. Well not really
but you get the point. In this recipe I used <a href="http://en.wikipedia.org/wiki/Jalape%C3%B1o">jalapeno</a> peppers, <a href="http://en.wikipedia.org/wiki/Serrano_pepper">serrano</a> peppers,
tomatoes and a garlic clove. I used two kinds of peppers because that’s what I
had on hand. You can stick to just one type…but let me warn you serrano peppers
most of the times have more of a kick than jalapenos. <br />
<br />
<o:p> </o:p><br />
<br />
You will need the following:<br />
<br />
2 Jalapenos Peppers<br />
<br />
5 Serrano Peppers<br />
<br />
4 Roma Tomatoes-any tomato should work just watch my ratio of 2 peppers to
every 1 tomato. If using large slicing tomatoes use 3 peppers. <br />
<br />
1 garlic clove<br />
<br />
¾ tbsp salt<br />
<br />
Yields: 3 1/2 cups of salsa that is tastier than the jar kind!!!!! <br />
<br />
<o:p> </o:p><br />
<br />
“So how do I know what is a jalapeno and what is a serrano pepper?” you may
ask. Well I am a fudging pepper expert that’s why… well maybe expert is a
slight embellishment but I know my chiles. But pictured below are a serrano pepper
(top) and a jalapeno (bottom). <br />
<br />
<o:p> </o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhm8eMWQ8Xkxy3spTvPhzdQxxv_sCH8HJfMEBayr6mOF66PoUk6sMLJ9v1KC5z213bHcrspz3kJTPf8Lu6G6A5iHzDXpsG2miDSRzY10M_mofX6vGJQU_SnDfw9eOv-cOm-pQd2vUr8aPC/s1600/first+day+of+school+12+072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhm8eMWQ8Xkxy3spTvPhzdQxxv_sCH8HJfMEBayr6mOF66PoUk6sMLJ9v1KC5z213bHcrspz3kJTPf8Lu6G6A5iHzDXpsG2miDSRzY10M_mofX6vGJQU_SnDfw9eOv-cOm-pQd2vUr8aPC/s1600/first+day+of+school+12+072.jpg" /></a></div>
<br />
<br />
<o:p> </o:p><br />
<br />
There now you are the pepper expert!<br />
Dont let the size of the serrano pepper fool you. They pack a nice punch. <br />
<br />
<o:p> </o:p><br />
<br />
Here is the before picture:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxQJqSpNRHTZm7juhLvFoZB5hGzO1QoKi-e3dMW5dzbRRaiFu8k2ffvsGJzQh9_iZSFCrlwSXRNKfCsANkeNQlVFmCqfk6mzwaHbRF30NFCYS35Sq4_jkfn2LLyE04Uu9NyKro8_lLguy/s1600/first+day+of+school+12+076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxQJqSpNRHTZm7juhLvFoZB5hGzO1QoKi-e3dMW5dzbRRaiFu8k2ffvsGJzQh9_iZSFCrlwSXRNKfCsANkeNQlVFmCqfk6mzwaHbRF30NFCYS35Sq4_jkfn2LLyE04Uu9NyKro8_lLguy/s1600/first+day+of+school+12+076.jpg" /></a></div>
<br />
<br />
<o:p> </o:p><br />
<br />
So obviously wash your fruit. Yes tomato and peppers are fruit. Well I Googled
jalapenos and it’s a fruit. I didn’t know that… thanks google now I can stop
losing sleep wondering is it a fruit or a vegetable. Why must you torture me
you dam pepper? Why? Now I must roast you….<br />
<br />
<o:p> </o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJJQLhgmOmvf9JGgO2clFSbkRRt_8nnlNdgafFXoi8NQB8UEhGAKhJhfoZP6OX3RrtiqSnxgKH0FuQtSJvHVIQk0Vgp8d3Fe0O6QQ6somUpB_GCinmMKNpvrQP1k2PH8UNnsUpmtiAmMs/s1600/first+day+of+school+12+075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJJQLhgmOmvf9JGgO2clFSbkRRt_8nnlNdgafFXoi8NQB8UEhGAKhJhfoZP6OX3RrtiqSnxgKH0FuQtSJvHVIQk0Vgp8d3Fe0O6QQ6somUpB_GCinmMKNpvrQP1k2PH8UNnsUpmtiAmMs/s1600/first+day+of+school+12+075.jpg" /></a></div>
<br />
<br />
<o:p> </o:p><br />
<br />
So roast your peppers on a comal/griddle until blackened all over. Whiles
you are roasting the peppers put tomatoes and garlic in pot and bring to a
boil. Once everything is nice and roasted/boiled toss in blender with salt and
blend. OOOOPPPPPSSSS i forgot to mention reserve about 1/2 cup -3/4 cup of the water you boiled your tomatoes in and add in blender too. <br />
<br />
You can also just boil peppers and all but the roasting adds a nice flavor to salsa. And how cool is it to roast anything....ummm super cool! You will enjoy the roasted pepper aroma as well. Win win!<br />
<br />
<o:p> </o:p><br />
<br />
Here is the after picture:<br />
<br />
<o:p> </o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWPabCJDDgXptMq4sXKNb3qRSTEplrVTUT6cvXKHVlnfHLP2aL5Mp__R8vIBhNfVL7v6jU1hIPsMi5TPMEeQyPK8Mu-jPUpkdzV3xURI11fVcq7QK5Vrbt3QsNZ6oOwCBFmCpVzAHUmtg/s1600/first+day+of+school+12+077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWPabCJDDgXptMq4sXKNb3qRSTEplrVTUT6cvXKHVlnfHLP2aL5Mp__R8vIBhNfVL7v6jU1hIPsMi5TPMEeQyPK8Mu-jPUpkdzV3xURI11fVcq7QK5Vrbt3QsNZ6oOwCBFmCpVzAHUmtg/s1600/first+day+of+school+12+077.jpg" /></a></div>
<br />
<br />
<o:p> </o:p><br />
<br />
Taste to ensure correct salt usage. It’s best if you add more when it’s hot
so it blends well with salsa. And you now have salsa…. Serve on tacos,
burritos, and/or cereal. Enjoy!Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com4tag:blogger.com,1999:blog-5012528854632283093.post-14785875824248561142012-08-18T22:55:00.001-04:002014-10-13T12:46:53.991-04:00Hand over the chocolate and no one will get hurt!<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">If you want to be my friend…just hand over the chocolate!</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Many of you that know me well know that I “have an unhealthy
obsession with chocolate” (as I was told at work). Hey there’s no arguing with
that statement. Ever see that commercial that asks ‘"Do you dream in
chocolate?" </span></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/OZHhrygyB0Y?feature=player_embedded' frameborder='0'></iframe></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When I see that commercial I
always reply<br />
“I WISH”! But I probably would wake up trying to eat my pillow. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So if you want to never be on my shit list here is a little
insight to make this sugar and spice and everything nice not hate u… </span></div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Hersheys with almond</div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Turtles-Last xmas my
brother Carlos gave me two boxes of this. Best gift!</div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Milky Way Midnight Dark</div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Dove Dark chocolate</div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Worlds Finest
Chocolate-Almond</div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Frangos-Mint</div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Ferrero Rocher</div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Silver Dipper’s
ZANZIBAR ICE CREAM </div>
<br />
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(Note the SHOUTY<-not
a real word I know-capitals, but I mean real business) Zanzibar ice cream…I mean
ZANZIBAR ice cream is a gift from heaven. By far the best chocolate ice cream
EVER!!!! </div>
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So yeah the above
chocolate I can’t resist. But believe me I do not discriminate I LOVE all
chocolate except for white chocolate. When Hershey's came out with Cookies & Cream, I had like a marathon of eating those. So its my least favorite, unless drizzled on pretzels. </div>
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And I know you are
probably wondering…..Do they pay her to name all those chocolates? Does she
moonlight as a chocolate sales representative? What is her problem anyway? </div>
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No they don’t but if
the offer ever came up I would suggest my payment be solely in chocolate. I
guess now my secret is out to the masses I am obsessed with chocolate. Lucky
for me my name is not Hansel nor Gretel and the cottage is constructed of cake
and candy not solely chocolate. </div>
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<br /></div>
<br />
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~ME</div>
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I’m sure this will not
be the last you will see a post about my “unhealthy obsession with chocolate”</div>
Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com1tag:blogger.com,1999:blog-5012528854632283093.post-1785317116304731562012-08-15T22:28:00.001-04:002012-08-15T22:28:34.559-04:00Chile Rellenos
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<span style="font-family: Calibri;">Chile Rellenos/Stuffed poblano peppers</span></div>
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<span style="font-family: Calibri;">I love me some chile rellenos! MMmmmmm I am craving these
again as I get this recipe down. So here is what you need for some yummy in
your tummy chile rellenos:</span></div>
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Poblano Peppers</div>
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Cheese for stuffing (I
used the same combo used in my enchilada recipe)</div>
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<span style="mso-spacerun: yes;"> </span>1 cup of oil</div>
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Eggs separated (about 1
for every 2 peppers)</div>
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1 tsp salt</div>
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1 cup of flour</div>
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<o:p> Poblano Pepper</o:p></div>
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So first you will heat
up your comal or griddle. We are going to roast the poblano peppers. <span style="mso-spacerun: yes;"> </span>If you don’t have either and have gas range
stove you can put the peppers right on the flame. We have an electric stove
which blows but you get use to it. So roast peppers until almost black all
over.</div>
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Once all peppers are
roasted I put them in a pot and cover pot. This will make the peppers easy to
handle for the next step. After about 5 minutes or 300 Mississippi’s remove the
lid and start peeling the outer skin and removing seeds from peppers. Leave
stem on. I suggest wearing gloves some peppers can be very deceiving and then
burn your hands even after about 30 washes. And under no circumstance touch
your eyes. Don’t ask! So peppers should look like the following:</div>
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Okay peppers are ready
to stuff. So stuff your chiles with the cheese mixture. You can also use
different filling. I have used chorizo with potatoes once and they were fucking
delicious! Anyhow so I use a toothpick to maintain pepper shut so the
deliciousness won’t fall out. I then place the stuffed peppers in the fridge to
chill them and this makes them easier to handle for the next couple of steps
too. </div>
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So next put oil over
heat at about med heat. Then beat your egg whites until fluffy add salt and
then the yolks and beat again. </div>
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Take peppers out of the
fridge and roll in flour. This can be challenging. I usually bust out my fine street
talk to get the peppers to cooperate here! I suggest the same. </div>
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Once the peppers are
floured up dip in egg fluffiness and insert in oil until golden brown and flip.
Note my chile relleno station to repeat process. </div>
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And drum roll please…..</div>
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Top off with favorite
salsa. Sometime I sautéed onions and green peppers and add a can of Salsa de
Pato (spicy tomato sauce) and top off my stuffed chile with that. Serve with
rice and beans if you like. Enjoy! </div>
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Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com3tag:blogger.com,1999:blog-5012528854632283093.post-11558184603167783682012-07-29T21:04:00.000-04:002014-10-07T09:08:45.907-04:00Enchiladas so good - makes hubby postpone the abandonment of his home, wife, kids and family jewels…<br />
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<span style="font-family: Calibri;">So I decided to make enchiladas today. The norm at my home
is the cheese filled ones. But the filling can be whatever you want. Perhaps
worms & eyeballs! Just a suggestion </span></div>
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<span style="font-family: Calibri;">As I made my last few enchiladas my phone rang. The
person ringing was my husband and our conversation is as follows:</span></div>
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<span style="font-family: Calibri;">Me: Hello! </span></div>
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<span style="font-family: Calibri;">Vic: Hello, what you doing? </span></div>
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<span style="font-family: Calibri;">Me: Oh you know cooking up a
storm, you?</span></div>
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<span style="font-family: Calibri;">Vic: oh nothing (he said it
sarcastically, he is at work)</span></div>
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<span style="font-family: Calibri;">Me: are you almost coming home?</span></div>
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<span style="font-family: Calibri;">Vic: No I’m calling to tell you
that I’m not coming home anymore! (More sarcasm)</span></div>
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<span style="font-family: Calibri;">Me: Well that’s too bad I’m
making enchiladas. Guess I will have to eat them all. (my turn)</span></div>
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<span style="font-family: Calibri;">Vic: Mmmm….well I guess I will
come home one more time</span></div>
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<span style="font-family: Calibri;">So enchiladas have officially
saved my marriage! The secret to saving many marriages:</span></div>
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<span style="font-family: Calibri;">For the sauce:</span></div>
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<span style="font-family: Calibri;">8-10 Chile Guajillo</span></div>
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<span style="font-family: Calibri;">4-6 Chile de Arbol-To make sauce spicier use more of these.
The small chiles.</span></div>
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<span style="font-family: Calibri;">1 bay leaf</span></div>
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<span style="font-family: Calibri;">2 whole cloves</span></div>
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<span style="font-family: Calibri;">1 dash of black pepper, oregano and like a mini dash (perhaps
even less than that) of cinnamon (Grandma Isidra’s secret)</span></div>
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<span style="font-family: Calibri;">¾ tbsp of salt </span></div>
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<span style="font-family: Calibri;">2 tbsp of flour</span></div>
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<span style="font-family: Calibri;">The chiles are the following:</span></div>
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<span style="font-family: Calibri;">First take stem off chiles and remove seeds. Rinse chiles
and then put in stainless steel bowl and add water till it covers the chiles
and bring water to a boil. Cook for about 20 minutes. Warning: wash hands real
good after handling chiles. Or don’t listen to me and rub your eyes, pick your
noise, and handle your baby.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">Now will be a good time to heat your comal or griddle if you
lack a comal(above). Sorry my lighting sucks.</span></div>
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<span style="font-family: Calibri;">After chiles are tender put in blender along with the water
cooked in. Add the rest of the ingredients and blend. After chiles and other
ingredients are well blended pour mixture over a food strainer basket into a
deep pan. The pan should at least be large enough to fit a tortilla in. Put pan
over heat at low temperature to heat sauce. Taste to ensure no more salt is
needed. More salt can be added if so desired.<span style="mso-spacerun: yes;">
</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzZMTHdopr3BeIwr1w9rpx4RqvWg3HPoLebyfsKGHBKYf2US-nTXK74t2CHKWx5FvYv_Mw-7O58UFgv1gEhhb0UKLYORcPVA12LaZ_cOQYEH7_UY0aEkNllpuVLBQIOqPcLp_P2Pu0Z-Q/s1600/more+mobiled+pics+7-29+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzZMTHdopr3BeIwr1w9rpx4RqvWg3HPoLebyfsKGHBKYf2US-nTXK74t2CHKWx5FvYv_Mw-7O58UFgv1gEhhb0UKLYORcPVA12LaZ_cOQYEH7_UY0aEkNllpuVLBQIOqPcLp_P2Pu0Z-Q/s1600/more+mobiled+pics+7-29+013.jpg" /></a></div>
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<span style="font-family: Calibri;">Okay let sauce cook. In a different pan put about ¾ cup of
oil over heat too. You will use this to fry your tortilla. The comal is used to
heat the tortilla too but this method is used to make the tortilla soft and
pliable before inserting in oil. </span></div>
<br />
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<span style="font-family: Calibri;">So whiles we wait for the sauce and oil to heat up….Its
cheese time or filling time if you are not using cheese. I use two kinds of
cheese. I use a crumbly kind Queso Fresco(left) and a melting kind Queso
Quesadilla(right).</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSPBag7pYdkCml5nWOpYimHDZ10YAGQfiUeyGtvDEycp9csWbY37WTyFkJBw7edsNomoIWAS1HdOANuBN5RM84TEVENZqjQgnhQvc3Gdac-V7FTkY1fh57qknNILBQ1J_ATl3HxL6BEuR/s1600/more+mobiled+pics+7-29+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSPBag7pYdkCml5nWOpYimHDZ10YAGQfiUeyGtvDEycp9csWbY37WTyFkJBw7edsNomoIWAS1HdOANuBN5RM84TEVENZqjQgnhQvc3Gdac-V7FTkY1fh57qknNILBQ1J_ATl3HxL6BEuR/s1600/more+mobiled+pics+7-29+009.jpg" /></a></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>If you don’t want to
use these kinds of cheeses I bet mozzarella or coby jack will work. I have to
crumble the Queso Fresco and I purchased the shredded kind for the other. Mix
the cheese. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWArq84sjD1fCL5plYBSlmAeXi3U7rDeiZO6CIvSpvywBXm77MZZyAPP-RwE2PhKnBKxsD-PhrwuD20vUFY2QhfTyUs9s976UXozR5GNBsiwWc1HQrDrk6meOKqv-ShGeOjCOIeRE4GgJk/s1600/more+mobiled+pics+7-29+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWArq84sjD1fCL5plYBSlmAeXi3U7rDeiZO6CIvSpvywBXm77MZZyAPP-RwE2PhKnBKxsD-PhrwuD20vUFY2QhfTyUs9s976UXozR5GNBsiwWc1HQrDrk6meOKqv-ShGeOjCOIeRE4GgJk/s1600/more+mobiled+pics+7-29+016.jpg" /></a></div>
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<span style="font-family: Calibri;">Now to your enchilada station: Again lighting sucks....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-lc_XVpkOYm5ltX9dTUd67UnssB1YOWSKx4xpU5sEBV72GT3GCLkQ-F2Ncf_kB1T0OGDZq9qIVCRmPExNhSe5cHZbarrSP-iZtWDtW04-KdLtlveYsNWwtzOy89piUdVDxo8Vb3RXcX4/s1600/more+mobiled+pics+7-29+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-lc_XVpkOYm5ltX9dTUd67UnssB1YOWSKx4xpU5sEBV72GT3GCLkQ-F2Ncf_kB1T0OGDZq9qIVCRmPExNhSe5cHZbarrSP-iZtWDtW04-KdLtlveYsNWwtzOy89piUdVDxo8Vb3RXcX4/s1600/more+mobiled+pics+7-29+032.jpg" /></a></div>
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<span style="font-family: Calibri;">Sauce and oil are almost hot!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_H9M84TWkHAYmswlAz5RM3XJ3z-8Ar5fEA-6SmnSGR_iDqB1lax5DlgDW41a5YNT-tz-uLrmF2RfreT4I8gzvSeeEVoqnNtQtBGaDEaarlch6asM3G5VGXM9WgD2GS2aGaO6ecLdCjJw/s1600/more+mobiled+pics+7-29+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_H9M84TWkHAYmswlAz5RM3XJ3z-8Ar5fEA-6SmnSGR_iDqB1lax5DlgDW41a5YNT-tz-uLrmF2RfreT4I8gzvSeeEVoqnNtQtBGaDEaarlch6asM3G5VGXM9WgD2GS2aGaO6ecLdCjJw/s1600/more+mobiled+pics+7-29+033.jpg" /></a></div>
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<span style="font-family: Calibri;">So put tortilla
( I use tortillas blancas meaning white
corn tortillas) on comal to heat up slightly. Next put tortilla in oil and
flip the tortilla to cook other side. Tortilla may bubble a little. Just lift using
your fingers NO NOT your fingers use tongs and let excess oil drain.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5s-dbth3TX1yHBb-jF8QyLgmb2Bdy4OIIwp7p05bbj_lNb2EfRVkRobRwNYJnfWLm02LJYCP3Fjz4ec-l7U7VmLLjBx7FjCcRtovvmkYacn_c8ofhuwRhBHmp6j_HEF7zz7LXvEz8Iqx/s1600/more+mobiled+pics+7-29+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5s-dbth3TX1yHBb-jF8QyLgmb2Bdy4OIIwp7p05bbj_lNb2EfRVkRobRwNYJnfWLm02LJYCP3Fjz4ec-l7U7VmLLjBx7FjCcRtovvmkYacn_c8ofhuwRhBHmp6j_HEF7zz7LXvEz8Iqx/s1600/more+mobiled+pics+7-29+019.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ix_1xq0gE4FBop0E7pIPFF1u7vXoxgY4ktIVkobWXX_TAciB_CMqVDHZQz9DdezU-lKAHFEdb1SwoW5SccPZn_Xp1yq2QGO0V0RkxpiRnRPbrs4LQ0ok81P4QO7ZL4aE8un_sAdI6-p/s1600/more+mobiled+pics+7-29+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ix_1xq0gE4FBop0E7pIPFF1u7vXoxgY4ktIVkobWXX_TAciB_CMqVDHZQz9DdezU-lKAHFEdb1SwoW5SccPZn_Xp1yq2QGO0V0RkxpiRnRPbrs4LQ0ok81P4QO7ZL4aE8un_sAdI6-p/s1600/more+mobiled+pics+7-29+021.jpg" /></a></div>
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<span style="font-family: Calibri;">Then
insert tortilla into sauce and cover tortilla in sauce. Lift tortilla and place
on plate and put filling and roll. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLHUbMbUc6nkN1ChPVHkUn5yAJGpjnzaf1C0ZL1kRBOXCwuF-ptVoxAak0WhxUUlbmafjzL-TAw_JlT0tEu0Qx_ek2TKiQkKs2mZ_rrj6iLmCVgfip13vY-SHTgsIrqeeZ7JJOpsQn-vh/s1600/more+mobiled+pics+7-29+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLHUbMbUc6nkN1ChPVHkUn5yAJGpjnzaf1C0ZL1kRBOXCwuF-ptVoxAak0WhxUUlbmafjzL-TAw_JlT0tEu0Qx_ek2TKiQkKs2mZ_rrj6iLmCVgfip13vY-SHTgsIrqeeZ7JJOpsQn-vh/s1600/more+mobiled+pics+7-29+023.jpg" /></a></div>
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<span style="font-family: Calibri;">Oh my gosh this is exhausting…. But worth it! Repeat the
above tortillas steps. I transform a few tortillas into enchiladas as I go to
monitor my filling usage. I make enchiladas until I run out of filling or
sauce. </span></div>
<br />
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<span style="font-family: Calibri;">And…..drum roll please!</span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyBjT7xMDYDLgSzX9Lg7zjfqgExwaHC7m8AKi4JBsQpnT117QdudRN5iyizUOwm6C0rWrgHMHc3oHh0qu9pG8iHPlmsn7YoBdKqZv-z6WIQgGZlL8tZDAeke3_WauJnG8GKcVyKl78nzl/s1600/more+mobiled+pics+7-29+026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyBjT7xMDYDLgSzX9Lg7zjfqgExwaHC7m8AKi4JBsQpnT117QdudRN5iyizUOwm6C0rWrgHMHc3oHh0qu9pG8iHPlmsn7YoBdKqZv-z6WIQgGZlL8tZDAeke3_WauJnG8GKcVyKl78nzl/s1600/more+mobiled+pics+7-29+026.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApmTl-4_LVhrtYzqWldjHMzbiby_FVz6XFVe9U_G06hmQrns6DVxMn0tjnZ6ocd6Ron-N7RZMMOQuXZ76VFKtRMpRvMblj9vQp1tRnVNCFmvtgwWRS66QovPvGQNYvGBeVxrhzVAVAwc7/s1600/more+mobiled+pics+7-29+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApmTl-4_LVhrtYzqWldjHMzbiby_FVz6XFVe9U_G06hmQrns6DVxMn0tjnZ6ocd6Ron-N7RZMMOQuXZ76VFKtRMpRvMblj9vQp1tRnVNCFmvtgwWRS66QovPvGQNYvGBeVxrhzVAVAwc7/s1600/more+mobiled+pics+7-29+028.jpg" /></a></div>
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<span style="font-family: Calibri;">I made 16 enchiladas with this recipe and had some left over sauce that I can use to marinate some pork or beef at a later time. ENJOY!</span></div>
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Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com4tag:blogger.com,1999:blog-5012528854632283093.post-31151227174706321572012-07-26T22:26:00.002-04:002012-07-26T23:14:10.218-04:00Worms & Eyeballs<br />
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<span style="font-family: Calibri;">Warning! If you are easily grossed out by the thought of
devouring worms in a bloody eyeball sauce then don’t read the following. </span></div>
<br />
Who does not enjoy a plate full of worms with a dollop of bloody eyeballs? It’s
one of my zombies favorite dishes. The recipe is as follows:<br />
<br />
<br />
<br />
<u>Sauce/Blood<o:p></o:p></u><br />
<br />
2 28oz cans of crushed tomato<br />
<br />
2 garlic cloves-finely chopped<br />
<br />
5 fresh basil leaves-finely chopped<br />
<br />
½ tsp sugar<br />
<br />
1 tbsp olive<br />
<br />
<br />
<br />
In a dutch oven (or any deep pan) heat olive oil and add garlic and chopped
basil. <br />
<br />
<br />
<br />
If you are not sure how to finely chop the garlic here is a fine how to
video:<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/MQhBfRDd6GM?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<br />
<br />
<br />
<br />
<br />
Take a moment and close your eyes. Enjoy the aroma! Mmmmmm garlic and basil!
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFV9lSjrH-jvoVywKn_BfxiZTT5K3UE4Uxo52IOHMhbHGSmiCRMHE0H7jTiDu68VSkNAI_HAHpLBPr2gi4sc5SCq8cr9lY3k2bC4GC-oxgm094gmkanG4_GVhAKoxsZDZH84OAqrJZHzGE/s1600/mobile+pics+631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFV9lSjrH-jvoVywKn_BfxiZTT5K3UE4Uxo52IOHMhbHGSmiCRMHE0H7jTiDu68VSkNAI_HAHpLBPr2gi4sc5SCq8cr9lY3k2bC4GC-oxgm094gmkanG4_GVhAKoxsZDZH84OAqrJZHzGE/s1600/mobile+pics+631.jpg" /></a></div>
<br />
I’m in Sicily, Italy. Taking a stroll accompanied by my bodyguards and come
across this beauty in a purple dress with ribbons in her hair. I’m rendered
speechless. Suddenly I see a small part of my life unfolding before my eyes in
just 2 minutes and 54 seconds. It plays out like the following:<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/l5wwZ3EO8u0?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<br />
<br />
<br />
Alright back to cooking! So hopefully if the garlic is not fudged up by the
distraction of taking my mind to Italy, you can now add the cans of tomatoes
and sugar. Let simmer! <br />
<br />
<br />
<br />
<u>Meatballs/Eyeballs </u><br />
<br />
1 pound of ground chuck. Sometime I like to mix meats but settled for grd. chuck.
<br />
<br />
2 eggs<br />
<br />
1 garlic clove minced<br />
<br />
1 tsp salt (rough estimate I eyeball all the seasoning)<br />
<br />
¼ finely chopped onion-small onion (sometimes I use minced onion)<br />
<br />
1 tablespoon of dried basil<br />
<br />
¼ cup of breadcrumbs<br />
<br />
<br />
<br />
Mix the above ingredients and form into one inch balls….eyeball size if you
will.<br />
<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaBO9jQBTvOT7xiqMjkr4t7HHFK4nxsjd_BDKiM0swOfaFlwHysbZdRLLiWfcCSznJw_Uq5c_EoxKNOQ9_JiSQSAKnyh8mcAXcCOKLajXSEh3nrK7PdBp5B8P0SUSD1kULoTmFZDKQrmf/s1600/mobile+pics+633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaBO9jQBTvOT7xiqMjkr4t7HHFK4nxsjd_BDKiM0swOfaFlwHysbZdRLLiWfcCSznJw_Uq5c_EoxKNOQ9_JiSQSAKnyh8mcAXcCOKLajXSEh3nrK7PdBp5B8P0SUSD1kULoTmFZDKQrmf/s1600/mobile+pics+633.jpg" /></a></div>
<br />
<br />
<br />
<br />
Bake at 350 degrees for about 10-15 minutes. Once done toss into sauce and
continue to simmer. Top your favorite spaghetti pasta or worms with this delectable
bloody eyeballs sauce. For the pasta I used “Garden Delight Enriched carrot,
tomato & spinach pasta blend”. Delicious!<br />
<br />
<br />
<br />
Once meal is done beware of the zombies that it attracts. <br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xNdwcGgOR2CLiszXf5S8Pd-j_CodrK40y_FItHjGUU6AZsqduCQE9aEZGV5yECoseX6_d_3-lhq37EXwR8u6Ro-aLY2DCEjwZJ8vn29gpCj8IIlu2q8PO6mzNP9x7tSRfv3W0teMSSPA/s1600/mobile+pics+636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xNdwcGgOR2CLiszXf5S8Pd-j_CodrK40y_FItHjGUU6AZsqduCQE9aEZGV5yECoseX6_d_3-lhq37EXwR8u6Ro-aLY2DCEjwZJ8vn29gpCj8IIlu2q8PO6mzNP9x7tSRfv3W0teMSSPA/s1600/mobile+pics+636.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqkzx2UfXuA8MCe_Iba9Yj-Y7WDSUgJCF0ftWkZ87gXK3lfVdKKFQjhzHTQlgIiJEzzjIK80pwxD0Vd8wc8A6h8XDnaYNStdeGcpZWl9iCsu2MTAonpN3WbjnyMaKisqnxjJfswAwTRqK/s1600/mobile+pics+635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqkzx2UfXuA8MCe_Iba9Yj-Y7WDSUgJCF0ftWkZ87gXK3lfVdKKFQjhzHTQlgIiJEzzjIK80pwxD0Vd8wc8A6h8XDnaYNStdeGcpZWl9iCsu2MTAonpN3WbjnyMaKisqnxjJfswAwTRqK/s1600/mobile+pics+635.jpg" /></a></div>
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<br />
<br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Bon Appétit! </span>Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com3tag:blogger.com,1999:blog-5012528854632283093.post-79110023828554356352012-07-22T15:45:00.000-04:002012-07-22T15:45:36.385-04:00and so it begins<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So where to begin I love food! I love to cook and eat food! I guess you can say I am a foodie. I am married to a cook and surely drive him crazy with my constant food network watching. So
I decided to try this blog thing out with my obsessions about food, chocolate,
Mark Wahlberg /Zooey Deschanel and whatever else my tummy or heart desires. </span></div>
<br />
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<span style="font-family: Calibri;">My BFF Guera has recently said the following about my
cooking “the best cook throughout high school!” We have been friends for about
two decades and some change now. Back then I specialized in lasagna, flautas
and desserts(FLASHBACK ALERT:I recall my math teacher in elementary school Mr.
Pellini said the way to remember how to spell desserts correctly and not
incorrectly “deserts” is to think what you want more of so there should be more
“S’s”. So according to that I personally spell it like desssssssssserts! Mmmm
chocolate) I have that freak characteristic that remembers lots of crap. So
anyway I use to cook back in the day things I enjoyed to eat but that mom didn’t cook
enough or at all of. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Strange I could throw down on my specialties but failed at Jell-O
shots. HA! </span></div>
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<span style="font-family: Calibri;">Since those awkward teenage years of cooking I have now
expanded my menu of specialties and plan to share my recipes. So stay tuned….If
you have had the pleasure of trying my cooking then I am sure you will stay
tuned. Hahaha!<span style="mso-spacerun: yes;"> </span>(Evil laugh)<span style="mso-spacerun: yes;"> </span></span></div>Marvichttp://www.blogger.com/profile/10160275290324126312noreply@blogger.com0