tag:blogger.com,1999:blog-22835135496807929412024-03-05T21:59:16.042-08:00Crash and BurnI believe food is meant to taste good, cooking is meant to delight, and kitchens are meant to make messes in.
They call me "Crash-idy." I cook to cope.CassidyTGhttp://www.blogger.com/profile/00575886615219949264noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2283513549680792941.post-1005563601481968192012-03-24T00:45:00.000-07:002012-03-24T00:45:00.037-07:00Hot Like Sauce <style>
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<span style="font-size: large;">L</span>ike the namesake of the natural hot
spring high in the West Elks, I’ve been in quite a hot spot this week; quite
literally, its been so freakin’ hot, I’ve been forced to reveal my pallid legs
to the general public prematurely of spring. (If that wasn’t scary enough, I’m
sure my sweaty armpits, a result of the anxiety caused by the legs, really put
my sexy level over the top.) Anyways, back to the bubbling hot spring—
Conundrum that is— that I’ve been in:</div>
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I have been at a loss of what to cook
all week. The unseasonably scorched weather has really thrown me— and the
planet I imagine— for a loop. This may seem like a small trifle to you, but for
me its quite earth shattering. Not to be overly dramatic, but without cooking,
I’m just not me. So, what broke my spell of ambivalence? Well, Global Warming
delivered me a swift kick in the ass, and any indecision went packing.</div>
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Normally, mid-march is a snow-filled
in Colorado. March also happens to be my birthday month, and I remember more
than a few occasions where Father Winter greeted me with a blizzard on my
birthday morn. Not so this year. The temps topped at 70 degrees this week! Not
only was this t-shirt and skirt weather, it meant my taste buds where begging
for some crisp, green, palette-cleansing fare. So, while I was stuck on
figuring out the next late-winter seasonal fare I would present to you all, I
finally took a long hard look into my newly-revealed, pale-skinned legs, and
realized nothing sounded worse than stew or lentils. So, this week, I’m going
with the weather, and my taste buds, to warm weather fare. </div>
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Here is a fresh and spicy meal to
welcome spring. (Or the answer to the rash heat wave that Sir Global Warming
has presented us with, whichever way you choose to look at it). This dinner is
ready in less than 45 minutes and is complimented by a refreshing cocktail
recipe. Plus, go ahead and pull out that grill, you know its been begging to be
taken out of hibernation. Ok, maybe this meal is a large swing in the direction
of summer, but hey, I’m an all or nothing kind of gal.</div>
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<span style="font-size: small;"><b>Crash Course: How to welcome warm
weather with a bang!</b></span></div>
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<span style="font-size: small;"><b>Chicken Shawarma Skewers with
Cucumber Yogurt Dipping Sauce and Grilled Zucchini Flatbreads </b></span></div>
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<i>PLUS: Refreshing Cucumber
Spritzers </i></div>
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This meal is inspired by my
yearnings for cool, refreshing flavors, to cleanse the palette of deep smoky
spice. My take on a Middle Eastern-inspired, Mediterranean spread, these
blending of flavor are the perfect mixture for a warm-weather day. Both the
shawarma skewers and flatbreads are grilled, making this meal ideal for those
who just can’t wait to pull out their grill. This dinner is meant to be eaten
with your hands, dipping and dabbing into the sauces. While there are a number
of ingredients, each component of this meal is relatively straightforward. And
believe me, the flavors you’ll enjoy when your done cooking, will be a
celebration for your mouth. No need for forks here; treat this meal as a
cocktail party and dive in. So, get going and <i>Cheers!</i><span style="font-style: normal;"> </span></div>
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Servings: 4<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span></div>
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Active time: 45 min<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span></div>
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Total time: 45 min</div>
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<b>You’ll Need:</b></div>
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Chicken Shawarma Skewers:</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>¼
tsp. cayenne pepper</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>1
½ tsp. coriander </div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>1
tbsp. & 1 tsp. cumin</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>2
tsp. crushed fennel seed</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>1
tsp. garlic powder </div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>½
tsp. paprika</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>1
½ tsp. tumeric</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>2
pounds boneless, skinless chicken breasts</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>2
tbsp. olive oil</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>16
wooden skewers</div>
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Yogurt and Cucumber sauce:</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>1
cucumber</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>1
cup plain yogurt</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>Juice
of one lemon</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>2
tsp. dried dill</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>1
tsp. toasted sesame oil</div>
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<span style="mso-font-width: 0%;">-<span style="font: 7.0pt "Times New Roman";"> </span></span>Pinch
salt and pepper</div>
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Grilled Zucchini Flatbreads:</div>
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- 6, 6’’ whole-wheat pita breads</div>
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- 6 cloves garlic</div>
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- 1 ½ tsp. olive oil</div>
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- 1 cup feta cheese</div>
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- ½ red onion</div>
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- 1 medium-sized zucchini </div>
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- Fresh-cracked pepper</div>
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Cucumber Spritzer:</div>
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- ½ cup fresh cucumber juice</div>
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- 20 ounces soda water</div>
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- 2 tsp. agave nectar</div>
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- Handful of fresh herbs, preferably basil or mint</div>
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<i>1.<span style="font: 7.0pt "Times New Roman";">
</span></i>Heat grill to Medium High heat. <i>If you are not quite
ready to pull out your grill, you can prepare this whole meal on the stove. For
the shawarma skewers, use a cast iron skillet, and heat to Medium. Trim the
skewers down so they will fit inside the skillet, and cook as the recipe
directs. Grill flatbreads in broiler on high, directly on oven shelf, watching
closely to prevent burning. Each flatbread should take no more than five
minutes. </i></div>
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2.<span style="font: 7.0pt "Times New Roman";">
</span>To prepare the yogurt sauce, peel cucumber and slice into ½-
inch portions. Using a Cuisinart mixer or blender, blend into a chunky pulp.
Line a cereal bowl with a paper towel— use at-least 2-ply for proper strength—
and transfer cucumber mixture into towel. Squeeze cucumber pulp inside of paper
towel, letting juice drain into bowl. Squeeze until you have between ¼ and 1/3
cup cucumber juice, set aside. Transfer cucumber pulp from paper towel to another bowl.
Add yogurt, lemon juice, dill, and sesame oil and blend. Season with salt and
pepper to taste. Set aside. </div>
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3.<span style="font: 7.0pt "Times New Roman";">
</span>To prepare the chicken skewers, combine all the spices in a
small bowl and blend. Using a clean cutting surface— preferably plastic— cut
chicken into half-inch thick strips. Place strips in a shallow dish, and
sprinkle half the spice mixture evenly across the chicken. Pat spices into
chicken, and flip over. Sprinkle remaining spice mixture, on up-turned side of
strips, and repeat patting. </div>
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<i> To easily cut chicken breasts,
cut through the white muscle that holds the thick part of the breast together.
Slice breast perpendicularly to cutting board, to ‘butterfly’. (As the name
implies, the breast should be split to look like the insect’s wings.) Then,
working with the grain of the meat, slice breast into strips. </i></div>
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4.<span style="font: 7.0pt "Times New Roman";">
</span>Working one strip at a time— keeping in mind a needle and thread
motion— use wooden skewers to puncture meat. Meat should lay flat on skewers. 2
pounds of chicken should make approximately 16 skewers. When all the chicken
has been skewered, drizzle with oil and cook on grill for 3-4 minutes. Flip
with tongs, and cook an additional 3-4 minutes. </div>
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5.<span style="font: 7pt "Times New Roman";">
</span>While chicken is grilling, prepare flatbreads. Wash zucchini,
and slice on a slight angle into thin, ¼-inch ovals. Open garlic cloves by
applying pressure with the flat side of a knife, and slice into halves. Drizzle
pita breads with ½ tsp. each of olive oil. Using the pieces of one clove per
pita, rub garlic with open-side down, over the entire surface of bread. Leave
cloves on bread. Arrange zucchini on flatbreads, dispersing evenly. Add
approximately 1 tbsp. thinly-sliced onions to each flatbread. Crumble equal
portions of feta on each flatbread. Finish with cracked pepper. Cook on grill,
on top of aluminum foil, but not covering the top. Flatbreads are ready when
cheese melts, at approximately 7 minutes. </div>
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<i>To easily slice an onion: Cut
the top off the onion (this is the side without the roots). With the flat,
top-side down, cut whole onion in half. Then, cut each half with flat side
down, down the center without cutting to the core. Hold the end— the roots— of
the onion, slice using downwards motions. Place the tip of the knife down
first, and then follow through, to better control the size of the pieces.
(Pieces will be in quarter portions.)</i></div>
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6.<span style="font: 7.0pt "Times New Roman";">
</span>Now, don’t forget the cocktail! Using whatever fresh herb you
have on hand— I used basil— pull 3-4 leaves off stalk and slap between hands.
(This will let out the natural oils in the herb, and allow more of its flavor
to come through.) Place in bottom of pint glass and muddle with a bit of soda
water. Add at least 1 tbsp. fresh cucumber juice, ½ tsp. agave nectar, and 2
oz. of either vodka or gin. Fill glass with ice and cover with another pint
glass (or martini shaker). Shake vigorously for 15 seconds. Pour into rocks
glass, and add soda. Repeat for each cocktail. </div>
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7.<span style="font: 7.0pt "Times New Roman";">
</span>Assemble meal components on table, give yourself a pat on the
back and Enjoy! Serve meal with hummus if you wish.</div>
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<br /></div>CassidyTGhttp://www.blogger.com/profile/00575886615219949264noreply@blogger.com0tag:blogger.com,1999:blog-2283513549680792941.post-28177220731797573852012-03-08T01:12:00.001-08:002012-03-08T10:12:35.887-08:00Kale, Trash and Time<div class="MsoNormal">
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<span style="font-size: small;">My boyfriend is fond of telling me that you can’t ‘make
time.’ He is far too practical, and doesn’t realize the time-bending powers of
someone who has their plate way over loaded with dirty dishes, flying trash
cans, and impending goat babies. I’ve done nothing but MAKE TIME this week,
because 24 hours has yet to prove itself worthy. </span></div>
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<span style="font-size: small;">And what does this mean for the kitchen? Well, very little
unfortunately. Between massive work deadlines, and planning for our goat farm,
I have been sustaining myself on trail mix and coffee. For someone who claimed
that they would never be handcuffed to a desk job, my life has sure taken a
monotonous turn recently. Not only am I hand-cuffed, my butt has been securely
cemented in my plush swivel office chair, 10 hours a day— for the past week. </span></div>
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<span style="font-size: small;">Top that off with this little gem of a disaster that slammed
itself into my life this week: There I was, driving down the road, minding my
own business— only running 10 minutes late to work, instead of the usual 25—
when all of a sudden BOOM. A wall of force slammed into the passenger door.
Screeching to a halt, my poor Subi acted as the tennis net for a very large,
oblong-shaped ball. The scene was grim. The entire front side of my car was
mangled like a used dog bone. The culprit of this ‘act of god’ (as I would
later find out the insurance company calls accidents they don’t plan to cover):
the neighbor’s empty trashcan, flung at me with the velocity of 90 mph winds. </span></div>
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<span style="font-size: small;">Suffice to say any unused minutes did not go towards cooking
this week. That was until tonight,
when I used my magic time powers to create enough time to prepare actual food.
Something that was fresh, leafy, and good for me, all ready in less than 30
minutes. Trash cans, 90 mph winds and hundreds of mounting emails be damned—
I’m eating dinner. Don’t worry, I’ll make enough for the unbelievers to have
some too. </span></div>
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<span style="font-size: large;"><b>Crash Course: How to make healthy food, fast</b></span></div>
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<b>Kale Caesar Salad with Toasted Croutons</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1g7zZbvoXBiBFSfj7n3krtB9wAsbaUsUk82kFiq3o_1onzoSUolc5HGIBdKAKo_U_hYmbGlWIIQJ-kyt5VsMSQe9FtZ0z580ojRyNb_Bvq-3yPJC__NX5XSF6ESKXI4bCrj5jc0bL964/s1600/IMG_1341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1g7zZbvoXBiBFSfj7n3krtB9wAsbaUsUk82kFiq3o_1onzoSUolc5HGIBdKAKo_U_hYmbGlWIIQJ-kyt5VsMSQe9FtZ0z580ojRyNb_Bvq-3yPJC__NX5XSF6ESKXI4bCrj5jc0bL964/s320/IMG_1341.JPG" width="320" /></a>Here is a healthy twist on the classic 1960’s salad. I have
been eating lots of kale lately, but was craving a quick and fresh way to eat
my favorite winter green. Raw Kale has the same crunchy texture of traditional
romaine lettuce, with the added boost of Vitamin A, D, and K. The tangy,
textured green tastes great with a creamy Caesar dressing, crunchy no-frill
croutons and shavings of sharp Parmesan cheese. My step-dad, who <i>‘doesn’t
eat no hippy food crap,’</i><span style="font-style: normal;"> gobbled this quick
dinner entrée right up. The health factor won’t hurt you, I promise. </span></div>
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Servings: 4 </div>
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Active time: 15 min </div>
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Total time: 30 min</div>
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You’ll Need:</div>
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- 3 pieces sandwich bread</div>
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- 1 tsp. olive oil</div>
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- Pinch salt</div>
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- Pinch pepper </div>
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- Jar with a tight fitting lid</div>
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- 2 large garlic cloves</div>
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- 4 anchovies</div>
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- 1 tsp. Dijon mustard</div>
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- 1 tbsp. + 1 tsp. fresh lemon juice</div>
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- 3 tbsp. Olive Oil</div>
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- 1 egg</div>
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- 1 large bunch dinosaur kale</div>
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- Fresh-grated Parmesan or Asiago cheese</div>
<div class="MsoNormal">
<br /></div>
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1.<span style="font: 7pt "Times New Roman";">
</span>Stack pieces of bread on top of each other, and cut into
one-inch cubes. Spread out on cookie sheet, drizzle with 1 tsp. oil, and salt
and pepper. Toss. Bake on 375 F for 10 minutes, or until golden brown. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<i>The only bread I had on hand
was rye. While this worked fine, I would not recommend it if you have other
options. Sourdough or wheat sandwich bread will work the best. </i></div>
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<br /></div>
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2.<span style="font: 7pt "Times New Roman";">
</span>Break open garlic cloves by applying pressure with the flat
side of a chef’s knife. Mince cloves, and add to jar.</div>
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<br /></div>
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3.<span style="font: 7pt "Times New Roman";">
</span>Drain canned anchovies of oil or water, and dice, adding to
jar. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<i>Anchovies are super high in
Omega-3 fatty acids— a nutrient known to protect against heart disease and
promote brain health‑— which means the little fish is super good for you. It is
also true that anchovies that come from a can are very high in sodium. Not to
worry, use the salt-packed fish to your advantage. You don’t need to add any
extra salt to the recipe, the dish will taste well-seasoned, and you won’t
overload your daily value of sodium. The fish has you covered. I promise.</i></div>
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<br /></div>
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4.<span style="font: 7pt "Times New Roman";">
</span>Continue to combine Dijon mustard, 1 tbsp. lemon juice and
olive oil into jar. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<i>1 tbsp. of fresh-squeezed lemon
juice is approximately half of a large lemon. To avoid getting seeds in juice,
hand squeeze with the open-cut side of the lemon facing up into your palm. In
this way the juice will be squeezed out and over the side of the lemon, while
the seeds stay in the fruit.</i><span style="font-style: normal;"></span></div>
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<br /></div>
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5.<span style="font: 7pt "Times New Roman";">
</span>Add raw egg, close jar tightly, and shake to emulsify dressing
(about 20 seconds). Taste dressing, if more lemon is needed add remaining 1
tsp. of lemon juice. Shake for another 30 seconds. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<i>Raw egg may sound scary, but it
is the necessary ingredient in a real Caesar dressing. Originally invented in
Tijuana, Mexico by a man named Caesar who owned an Italian Restaurant, the
salad was meant to be prepared table-side. The dressing was whipped up, tossed
in salad, and served immediately for the guest to enjoy. You should think of
your salad in the same way, eaten immediately after it is made, your salad will
taste the best, and the raw factor will do the least harm.</i></div>
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<br /></div>
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6.<span style="font: 7pt "Times New Roman";">
</span>Wash Kale, and pat dry with paper towels. Cut (or tear) leaves
into 1-inch pieces. Place in salad bowl. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<i>I recommend- since you are
eating this veggie raw- to choose organic, if possible. I used dinosaur, aka
lacinato Kale here, because I like the texture, but you can use any type of
kale you prefer.</i></div>
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<br /></div>
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7.<span style="font: 7pt "Times New Roman";">
</span>Pour half of dressing over greens, and toss to coast evenly.
Add additional dressing to taste. Top with fresh toasted croutons, and plenty
of fresh-grated cheese.</div>
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<br /></div>
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8.<span style="font: 7pt "Times New Roman";">
</span>Enjoy a well-deserved meal. </div>
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<br /></div>CassidyTGhttp://www.blogger.com/profile/00575886615219949264noreply@blogger.com2tag:blogger.com,1999:blog-2283513549680792941.post-10921352676660726672012-02-26T21:22:00.000-08:002012-02-26T22:40:08.997-08:00Crash and Burn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWHzFIEOdDnB8uNyzwyRWdunKNABDvAw80uNpJ7nBYPCfJckeflzPFZMriVlGndmMbGdbV6JFmTc_wgkzDWQxD-hNFuLCpx2V8G_YyVmytVUys-7gILFmwmAF-KNpo6V98qRgaE2OR5I/s1600/IMG_1275.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWHzFIEOdDnB8uNyzwyRWdunKNABDvAw80uNpJ7nBYPCfJckeflzPFZMriVlGndmMbGdbV6JFmTc_wgkzDWQxD-hNFuLCpx2V8G_YyVmytVUys-7gILFmwmAF-KNpo6V98qRgaE2OR5I/s320/IMG_1275.JPG" width="320" /></a></div>
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</style> <span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;"><span style="font-size: small;">I </span>have put off starting this blog more times than I can
count. I wanted to offer up easy-to-follow,
creative, healthy and seasonal recipes and general kitchen insight in a real way. That was
my hang-up— </span><i style="color: #444444;">real,</i><span style="color: #444444; font-style: normal;"> for me meant well,
slightly off-kilter. Clutziness and I have been synonymous since at age five, I
went on a butterfly-catching adventure with a glass jar, and ended up with a
face puffed-out in the shape of a football and a pair of bloodied, bandaged
feet. Instead of going for the harmless butterfly, I set my sights on the much
more tactical catch of a bee. What ensued was a bee chase in which I was the
victim; as the bee stuck its pokey ass into my eyelid, the glass jar shattered
on the driveway, and hundreds of tiny glass shards found cover in my cushy
feet. Not to mention that this is the way I found out I was allergic to bees,
but that’s another story. </span></span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<div class="MsoNormal" style="color: #444444; font-family: Verdana,sans-serif;">
<span style="font-size: small;">Cluster is one way to describe it. Much to my mother’s
dismay, in high school ‘cluster f@$k’ was my go to adjective for describing my daily pursuits. Other people call it clutziness. In fact, in my adult life I have taken
to introducing myself with a form of a warning label. When I first met my
boyfriend the conversation went something like this: “Hi. My name is Cassidy.
There’s something you need to know about me: I am a clutz. Please give me your
phone number, but don’t expect to hear from me, because I will probably loose
or break my phone before I have a chance to call you. Don’t take it personally
though… I really do want to hang out.” </span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<div class="MsoNormal" style="color: #444444; font-family: Verdana,sans-serif;">
<span style="font-size: small;">Anyways, as you can imagine a life of absent-minded bumps
and falls, lost keys and phones, spilled dark liquids and forgotten
appointments would not seem to lend itself to success in the kitchen. Yet, when
my parents finally let me near an open flame without supervision, it was
amazing how put together I could be. I was astonished at how much I had picked
up just from observing others (always from a safe distance, of course.) Frying
an egg, over-easy somehow brought out a calm in me. I stopped moving a million
miles an hour and watched the white bubble in the oiled pan, flipping the egg
just as the yolk settled. Many times before I had watched my parents season an
egg— adding salt, pepper and a pinch of tarragon. I grabbed the spices, and
felt comfort in knowing just how much to sprinkle on. </span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<div class="MsoNormal" style="color: #444444; font-family: Verdana,sans-serif;">
<span style="font-size: small;">And let me tell you, sometimes there is nothing better than
eating a perfect over-easy egg. Golden yolk pouring out from the salty,
seasoned white, sopped up in crusty toast. It makes me salivate thinking of it
now. </span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<div class="MsoNormal" style="color: #444444; font-family: Verdana,sans-serif;">
<span style="font-size: small;">And if I could make simple— yet more than good— food on my
own, well that only served to fuel my culinary exploration. </span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<div class="MsoNormal" style="color: #444444; font-family: Verdana,sans-serif;">
<span style="font-size: small;">I was about fifteen when I realized the magic calm cooking
produced in me. This is not to say that I was without mishaps in the kitchen.
Quite the contrary. For one, I am not a clean cook. I have improved quite a bit
over the years, but often after a slightly more elaborate weekend dinner, there
are comments about ‘tornadoes’ and ‘atomic bombs’ from the present peanut
gallery. Yet, I have somehow come out of years of kitchens— both at home and
professionally— relatively unscathed. While I cannot say the same for my
everyday life, I have never received a truly heinous knife wound or burn while
preparing a meal. And more than anything, cooking makes me smile.</span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">
</span></span><br />
<div class="MsoNormal" style="color: #444444; font-family: Verdana,sans-serif;">
<span style="font-size: small;">So here it is: my version of real. I promise to be honest,
both about the food I cook, and the mishaps in my life that led me to each
meal. I encourage you to laugh, enjoy, and maybe pat yourself on the back
because there is someone out there that is less put together then you. They
call me ‘Crash-ity,' and I cook to cope. </span></div>
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<br /></div>
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<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEnC62hYdaNaPAJ8pB7X391DDdmPSeF5-Hp1t74inqyRuVbXa_NAK0OgwmnAY9-mFaZa2Ix2gx8CU3KWt-d1V6IqzAFJcGIXLnbQNPL4ER2KnKVeZqdTR5WFGGrsRYXzn__48gmF3dCc/s1600/IMG_1255.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEnC62hYdaNaPAJ8pB7X391DDdmPSeF5-Hp1t74inqyRuVbXa_NAK0OgwmnAY9-mFaZa2Ix2gx8CU3KWt-d1V6IqzAFJcGIXLnbQNPL4ER2KnKVeZqdTR5WFGGrsRYXzn__48gmF3dCc/s320/IMG_1255.JPG" width="320" /></a></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<b>How to fry a perfect egg</b></div>
<div style="text-align: left;">
<span style="font-family: Verdana,sans-serif; font-size: small;"><b></b></span></div>
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<br /></div>
<div style="text-align: left;">
<span style="font-family: Verdana,sans-serif; font-size: small;">
</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;">You’ll Need:</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;">- 8’’ skillet</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;">- 1 - 1 ½ tsp. olive oil</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;">- One large, preferably free-range or farm-raised, egg</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;">- Course sea salt</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;">- Fresh cracked pepper</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;">- 1/8 tsp. dried tarragon </span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;">
</span><span style="font-family: Verdana,sans-serif; font-size: small;"></span> <br />
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<br /></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGRM5N_VJ2xoD_6a7SatvvAr4MaaxjxsXGmHu7L0Q5IyiStzIOWFqJW7FlzYFr1cQEKIRpFF7nhzNMnqbZVVzZl3-pckGjoD20t78fiNZzn2HKDs4nQbsQnT_R9l9qT2H5w9IJW_sRKc/s1600/IMG_1239.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGRM5N_VJ2xoD_6a7SatvvAr4MaaxjxsXGmHu7L0Q5IyiStzIOWFqJW7FlzYFr1cQEKIRpFF7nhzNMnqbZVVzZl3-pckGjoD20t78fiNZzn2HKDs4nQbsQnT_R9l9qT2H5w9IJW_sRKc/s320/IMG_1239.JPG" width="235" /></a><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">) </span>In a heavy bottomed skillet, heat olive oil </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">over medium heat.
(My favorite pan for this, </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">or for any frying really, is a cast iron. If you </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">don’t have such a pan, use a stainless steel </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">skillet, preferably <i>not </i><span style="font-style: normal;">the non-stick kind.) </span></span></div>
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<br /></div>
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<br /></div>
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<br /></div>
<span style="font-family: Verdana,sans-serif; font-size: small;">
</span><br />
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<br /></div>
<span style="font-family: Verdana,sans-serif; font-size: small;">
</span><br />
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4h3QMBfrfGrOfbrtOIiXn-fWLq0jaNpGf2Zm5GzmRGONy9-jvRv7E9CDk0wZaB4ThavV_cVkZtR4Brr3VdL8gMMg2RCCG-cmjlrH9jnmGWLze_FAdPuV07LaddPIRB7MFGowAnRB3Y_o/s1600/IMG_1241.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4h3QMBfrfGrOfbrtOIiXn-fWLq0jaNpGf2Zm5GzmRGONy9-jvRv7E9CDk0wZaB4ThavV_cVkZtR4Brr3VdL8gMMg2RCCG-cmjlrH9jnmGWLze_FAdPuV07LaddPIRB7MFGowAnRB3Y_o/s320/IMG_1241.JPG" width="238" /></a></div>
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<span style="font-size: small;"> <span style="font-family: Georgia,"Times New Roman",serif;">2.)</span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: Georgia,"Times New Roman",serif; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: Georgia,"Times New Roman",serif;">At about 2 minutes, when oil becomes </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> viscous (this is called
the ‘smoke point’), tap </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> egg on side of skillet to crack, and break into </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> the
middle of pan, close to surface of skillet so </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> not to break the yolk. The white
in the egg </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> should immediately start to turn from clear to </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> white. </span>(If not, your
pan was not hot enough </span></div>
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<span style="font-size: small;"> when you added the egg.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAXSWHEXaRPTxAfXBs_L828h2JqXdwWFNyZ18NnUtJMNB0o1dF7MMR9GINzS4uYWF9TJQJVDkhX2SWkooOT5PnRDuYMQ2LTh2uHW_CoRWmQXYJoK8wvPswFoEfyVSL7FI3MBqfD64eqE/s1600/IMG_1242.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAXSWHEXaRPTxAfXBs_L828h2JqXdwWFNyZ18NnUtJMNB0o1dF7MMR9GINzS4uYWF9TJQJVDkhX2SWkooOT5PnRDuYMQ2LTh2uHW_CoRWmQXYJoK8wvPswFoEfyVSL7FI3MBqfD64eqE/s320/IMG_1242.JPG" width="238" /></a><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">) </span>As the egg sizzles away, sprinkle with a </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">pinch </span><span style="font-size: small;">or course sea salt
and about two to four </span></div>
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<span style="font-size: small;">cracks of fresh pepper (depending on grinder). </span></div>
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<span style="font-size: small;">Add half
of the tarragon. (I like using course </span></div>
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<span style="font-size: small;">spices here, because the flavor will
really pop on </span></div>
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<span style="font-size: small;">the undressed egg. Just remember, with a really </span></div>
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<span style="font-size: small;">good sea salt— I
like Real Salt from Utah— </span></div>
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<span style="font-size: small;">a little goes a long way.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQsndpFgNXHaeY1uJTLWZWUSj2h99ZdmmoOgbdbbq0HTmKBzl7wEDwjCGnPwkjN0oVyLOJWMxxGkXU-_pxgzZH_j6AArgqHHxBLMWksA_3nNm_NEypDWfANA10APFPnGDHFIkFHG5hzQ/s1600/IMG_1247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQsndpFgNXHaeY1uJTLWZWUSj2h99ZdmmoOgbdbbq0HTmKBzl7wEDwjCGnPwkjN0oVyLOJWMxxGkXU-_pxgzZH_j6AArgqHHxBLMWksA_3nNm_NEypDWfANA10APFPnGDHFIkFHG5hzQ/s320/IMG_1247.JPG" width="238" /></a><span style="font-size: small;"> <span style="font-family: Georgia,"Times New Roman",serif;">4.</span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: Georgia,"Times New Roman",serif; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">) </span><span style="font-family: Georgia,"Times New Roman",serif;">When the whites of the egg appear to be </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> firmed up, at about 1
½ minutes, flip using a long-handled spatula. (I like to use a stainless </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> steel
spatula here.) Taking care not to break </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> the yolk, scoop under entire egg, and
flip gently </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> in a rainbow motion, staying close to the pan </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> surface. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoEnhnKUv1vit6TX5vq5669KYO_uAFA4EwAzoQFWocTRnG9uyyrQrgyoC33BrOq1kZnIhqYkqZndTmVXxq8M79Y1SOUFED5k2OID9tC8fiMaZXUjNNNo0nLcPP72l9WBk2ZRfCmmyQfY/s1600/IMG_1250.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoEnhnKUv1vit6TX5vq5669KYO_uAFA4EwAzoQFWocTRnG9uyyrQrgyoC33BrOq1kZnIhqYkqZndTmVXxq8M79Y1SOUFED5k2OID9tC8fiMaZXUjNNNo0nLcPP72l9WBk2ZRfCmmyQfY/s320/IMG_1250.JPG" width="238" /></a><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">) </span>Let egg fry for another 30 seconds. Add</span></div>
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<span style="font-size: small;">remaining tarragon, salt and pepper to </span></div>
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<span style="font-size: small;">with a piece
of buttered multigrain toast.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrxKyPFEJcxV6eHMP9esX03SzHJOoY0QxuRIYvQ3qfGiFz01JVcnc18xclUb2gXcyZp-8NMTh00zOmGi9ACf4qGRPFuG8vWstwyPVLBEoNEsdMG_qiF0NpN-vL5R70MEYv_x2j8uiwP4/s1600/IMG_1261.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrxKyPFEJcxV6eHMP9esX03SzHJOoY0QxuRIYvQ3qfGiFz01JVcnc18xclUb2gXcyZp-8NMTh00zOmGi9ACf4qGRPFuG8vWstwyPVLBEoNEsdMG_qiF0NpN-vL5R70MEYv_x2j8uiwP4/s320/IMG_1261.JPG" width="320" /></a></div>
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<span style="font-size: small;"> <span style="font-family: Georgia,"Times New Roman",serif;">6.</span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: Georgia,"Times New Roman",serif; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">) </span><span style="font-family: Georgia,"Times New Roman",serif;">Be amazed at how great an egg can taste! </span></span></div>
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<span style="font-size: small;"><i>Note:</i><span style="font-style: normal;"> <i>This recipe is
for an over-easy egg. While I personally feel this is the superior way to enjoy
the flavor of the humble egg, if you prefer a firmer finished product: allow
egg to cook until yolk becomes firm (2-3 minutes), then flip and fry for
another minute. </i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLocboATEEVQtbo1amJsKFIuseYuU4teP6g5jDgIZMdkcTW6TBlfDZLX1jvauxXevaDkgRSwaZug8Y25FUggGFaPV9tKFBFJBIURbkqOh5zmyFTyBwI1TNQk_MbaTp5sbkOuTqUk2zXfU/s1600/IMG_1270.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLocboATEEVQtbo1amJsKFIuseYuU4teP6g5jDgIZMdkcTW6TBlfDZLX1jvauxXevaDkgRSwaZug8Y25FUggGFaPV9tKFBFJBIURbkqOh5zmyFTyBwI1TNQk_MbaTp5sbkOuTqUk2zXfU/s320/IMG_1270.JPG" width="320" /></a><span style="font-size: small;"><span style="font-style: normal;"> </span></span></div>CassidyTGhttp://www.blogger.com/profile/00575886615219949264noreply@blogger.com0