#bite size dry salami

[grey-tones]

Charcuterie board my beloved

[ih23]

Gather a variety of cheeses, cured meats, fresh fruits, crackers, and sauces to make a tasty charcuterie board. Great for having people over or spending a cozy night in.

Ingredients: 200g of brie cheese. 200g of cheddar cheese. 200g of prosciutto. 200g of salami. 150g of grapes. 150g of strawberries. 100g of crackers. 100g of olives. 50g of fig jam. 50g of honey. 1 small baguette.

Instructions: Arrange a wooden or marble board for presentation. Slice the brie and cheddar cheese into bite-sized pieces. Roll up the prosciutto and salami slices for an attractive look. Wash and pat dry the grapes and strawberries. Place the cheeses, prosciutto, salami, grapes, strawberries, crackers, and olives on the board, creating an aesthetically pleasing arrangement. Add small bowls of fig jam and honey for dipping. Slice the baguette and arrange it on the board or serve it separately. Serve and enjoy your Classic Cheese and Charcuterie Board!

Dylan

[seminolesubs]

How to Make a Charcuterie Board | Seminole Subs & Gyros

What is a Charcuterie Board?

A charcuterie board is a curated selection of cured meats, cheeses, fruits, nuts, spreads, and other accompaniments arranged on a serving platter or board. Originating from France, the term "charcuterie" traditionally referred to the art of preparing cured meats, but it has evolved to encompass a broader range of artisanal food items.

Why are Charcuterie Boards Popular?

Charcuterie boards have surged in popularity due to their versatility, allowing hosts to showcase their creativity and culinary prowess while providing guests with a customizable dining experience. Additionally, the communal aspect of sharing and sampling various delicacies enhances social interaction and fosters conviviality.

Choosing the Right Ingredients

Meats

Select a variety of cured meats such as prosciutto, salami, chorizo, and smoked sausages to offer a spectrum of flavors and textures. Opt for high-quality, thinly sliced meats for easy serving and consumption.

Cheeses

Choose a diverse assortment of cheeses, including soft, semi-soft, hard, and blue varieties. Consider options like brie, aged cheddar, gouda, and creamy goat cheese to cater to different preferences.

Accompaniments

Enhance the flavor profile of your charcuterie board with an array of accompaniments such as olives, pickles, honey, mustard, jams, and artisanal bread or crackers. Incorporating sweet and savory elements adds depth to the tasting experience.

Selecting the Perfect Board

Types of Boards

Explore various board materials such as wood, slate, marble, or ceramic, each offering distinct aesthetics and functionality. Choose a board that complements the overall theme of your gathering and provides ample space for arranging your ingredients.

Size Considerations

Consider the number of guests and the duration of the event when selecting the size of your board. Ensure that the board is large enough to accommodate all the components without overcrowding, allowing room for artistic presentation.

Arranging Your Board Creatively

Balancing Flavors and Textures

Arrange the ingredients strategically to create a harmonious balance of flavors, textures, and colors. Alternate between meats, cheeses, and accompaniments to ensure that each bite offers a delightful contrast of tastes and sensations.

Incorporating Visual Appeal

Pay attention to visual aesthetics by arranging the components in an aesthetically pleasing manner. Use a combination of shapes, heights, and colors to create visual interest and draw attention to the focal points of the board.

Tips for Serving

Temperature Considerations

Serve your charcuterie board at room temperature to allow the flavors to fully develop and the textures to soften. If necessary, refrigerate perishable items separately and assemble the board just before serving to maintain freshness.

Pairing with Beverages

Pair your charcuterie board with complementary beverages such as wine, beer, or cocktails to enhance the overall dining experience. Consider the flavor profiles of the ingredients and select beverages that harmonize with the flavors of the meats and cheeses.

Step-by-Step Guide to Making a Charcuterie Board

Preparing the Board

Start by cleaning and drying the serving board to ensure a pristine presentation. Arrange any decorative elements or garnishes before adding the main components.

Organizing Ingredients

Begin assembling the charcuterie board by placing the larger items such as cheeses and meats first, followed by smaller items like nuts and fruits. Distribute the components evenly across the board, leaving space for guests to access each item easily.

Final Touches

Add finishing touches such as fresh herbs, edible flowers, or drizzles of honey to enhance the visual appeal and flavor complexity of the board. Step back and admire your masterpiece before serving it to your eager guests.

Customization and Personalization

Tailoring to Preferences

Customize your charcuterie board to suit the preferences and dietary restrictions of your guests. Offer a selection of vegetarian or vegan options, gluten-free crackers, or dairy-free cheeses to accommodate diverse tastes.

Adding Unique Elements

Infuse your charcuterie board with personal flair by incorporating unique elements or regional specialties. Experiment with unconventional ingredients or homemade condiments to surprise and delight your guests.

Maintenance and Storage

Cleaning the Board

After the festivities are over, clean the serving board with warm soapy water and a soft sponge, taking care to remove any residue or stains. Allow the board to air dry completely before storing it to prevent mold or mildew growth.

Storing Leftovers

Refrigerate any leftover meats, cheeses, and accompaniments in airtight containers to maintain freshness. Use leftovers creatively in sandwiches, salads, or pasta dishes to minimize food waste and prolong enjoyment.

Conclusion

In conclusion, mastering the art of making a charcuterie board is more than just arranging meats and cheeses—it's about creating a sensory experience that delights the palate and fosters meaningful connections. By carefully selecting ingredients, arranging them creatively, and infusing your personal touch, you can elevate your entertaining game and leave a lasting impression on your guests.

FAQs

Can I make a charcuterie board in advance?

Yes, you can prepare certain components of the charcuterie board ahead of time and assemble it just before serving to ensure freshness.

What are some vegetarian options for a charcuterie board?

Vegetarian options include roasted vegetables, marinated tofu, stuffed peppers, and assorted dips like hummus or baba ganoush.

How long can I leave a charcuterie board out at room temperature?

It's best to consume the charcuterie board within 2-4 hours of assembling it to ensure food safety and quality.

Can I customize the charcuterie board to fit a specific theme or occasion?

Absolutely! Get creative with your charcuterie board by incorporating thematic elements, seasonal ingredients, or festive decorations to suit any occasion.

What beverages pair well with a charcuterie board?

Wine, beer, cider, and sparkling water are popular choices for pairing with charcuterie boards. Choose beverages that complement the flavors of the meats and cheeses for optimal enjoyment.

[special-food]

Detroit style pizza to die for

I love all forms of pizza. Here's a Detroit style one where you put the cheese first and cooked sauce on top. The cheese melts down the edges and caramelized making every bite crispy.

The dough

320 grams of wheat flour, the one milled really finely. Called “tipo 00” in Italian. Or unbleached bread flour in general.

6 grams of dry yeast (that’s about 12 grams of fresh yeast)

9 grams of salt.

250 grams of cold water

Dissolve the yeast in cold water. Yes, cold. It will still work, it just needs a bit longer and that will develop a better flavor.

Mix in all the rest of the ingredients. Yes, salt too. No, it won’t kill the yeast.

Kneed in a stand mixer or by hand, until it all comes together. It should be a really sticky and soft dough so don’t add extra flour.

Wet your hands in water, and drag the sides of the dough to its middle. So it becomes kind of a ball on the bottom of the bowl.

Cover. And let it proof until it doubles in size.

The Sauce

40 ml of extra-virgin olive oil (or, if you want to make this as cheaply as possible, use regular cheap ass oil. It won’t taste as good but good enough)

3 cloves of garlic

5 grams of dried oregano

5 grams of gotucharu red pepper flakes (or a dash of whatever hot pepper you like)

1 small onion

800 grams of canned whole tomatoes. That’s usually two regular cans.

5 grams of garlic powder (because it gives a different kind of garlic flavor that compliments the fresh one)

30 grams of sugar

15 grams of salt

Oil in a large pot and heat on medium

Mince the garlic and chop the onion

Fry onion and garlic together with chili flakes and garlic powder and oregano. Give it a minute or so.

Add canned tomatoes.

Sugar and salt.

Let it simmer on medium heat until a lot of liquid evaporates and you’re left with about half the amount of sauce, all thick and chunky.

The final steps for pizza

A deep oven pan, about 25x35 cm in size. Make sure it’s made of metal to get that crust going.

300 grams of white cheddar cheese, or anything that reminds you of Wisconsin block cheese. Well, if you’re in the US I guess Wisconsin block cheese is what you’ll have. For the rest of the world, you need to find a cheese that melts and becomes crunchy when melted, and that has a slight acidity to it. Like... a cheap white cheddar.

Your tomato sauce

About 30 g of olive oil (or shitty cooking oil, that will do if you want to save money but it doesn’t taste as good)

About 150 grams of thinly sliced salami. Or “pepperoni” as the Americans would call it (!).

Set the oven to 250 C.

Oil the inside of the pan all over the bottom and up the sides.

Put the dough in the pan and stretch it so it covers the bottom. It will take a while, but eventually you’ll manage.

Cover the pan and let the dough proof for 30 minutes. Meanwhile the oven will heat up so that’s perfect. And then...

Add slices of salami evenly over the dough.

Cut the cheese into dices and place them even over the pizza. Yes, cheese first. All the way to the edges. That’s the thing with Detroit style pizza, it makes the cheese melt down the sides and caramelized and get all crunchy.

Spread the sauce on top but not all the way to the edge. Leave the edges with cheese only.

Into the oven for about 20 minutes until the cheese is all crusty on the edges, like really really dark brown.

Push a spatula along the edges to separate them from the pan.

Lift the whole pizza out by using two spatulas. Or one really big one, I guess?

Cut into large squares.

Eat that crispy and chewy pizza!

[tastesoftamriel]

Comfort food is a very personal thing; varying from person to person, even within the same household, let alone country or region. Tell me about some comfort foods you've encountered in your travels, and the people who introduced you to them

Comfort food, how I love thee! Despite growing up as Nord as they come, I love experimenting with my food as you all know, and have come across some real gems in my travels over the years.

Altmer

Spending time with my lovely Vellalinwe has taught me a thing or two about Altmeri cuisine, right down to the dishes the High Elves enjoy in their own homes. One of her favourites is a creamy, dairy-free rosemary and tomato soup with rice dumplings. Rice dumplings are little fried balls of seasoned rice, and are easy to break apart in the soup. Not too filling but just hearty enough to hit the spot.

Argonians

My close friend Marries-the-Night is a connoisseur of all things Saxhleel, especially food. The dish that will make any Argonian feel cozily moist is a bit bowl of hot noodles with crunchy honeyed mealworms and chicken. The saltrice noodles are flat and wide, and are stir-fried and served dry with a delicious sweet-and-spicy sauce made from native Murkmire plants.

Bosmer

If there's one thing that my friend Berrilyn has taught me, it's that Bosmeri late-night post-jagga food may very well be the best in Tamriel. Think sausage-stuffed fried chicken wings with creamy timber mammoth cheese sauce, sweet mammoth cheese omelette with bacon, and...just plain old cups of timber mammoth cheese, served hot and gooey (and pungent). Don't forget the salami sticks and pork crackling for dipping!

Bretons

Comfort food is taken very seriously in High Rock, and it's bound to be hearty. I'm personally a big fan of what the Bretons call cob loaf: a whole loaf of fresh sourdough bread is carved out, filled with something delicious, and the remaining bread is used for dipping. The chef at Alcaire Castle fills her cob loaf with a creamy, cheesy spinach dip with lardons!

Dunmer

Crab meat and scuttle is a popular snack among Dunmer from Blacklight to Mournhold, but my friend Lisandre from the Grey Quarter introduced me to something just as moreish: ash yam balls filled with gooey scuttle and saltrice. Fried like the Imperial arancini, these delicious bite-sized balls are made from ash yam paste, and can be served sweet and savoury. Ideal when dipped in flaming hot Stonefalls-style chutney!

Imperials

My newest friend, Viatrix Maxine, hails from the cold town of Bruma in northern Cyrodiil, where comfort food is king. One of her favourite dishes is a simple potato porridge with cured ham and smoked venison sausage, cinnamon, butter, and treacle. The sweet-and-salty blend of flavours is delicious, and the thick porridge is sure to warm you up in no time.

Khajiit

One of my favourite things to eat in Elsweyr is my friend Anxious-Claws' excellent moon sugar rice pudding. Made with coconut cream, sago pearls, glutinous rice, mango mash, and lots of moon sugar, this is one dessert that will keep you coming back. It's traditionally served chilled, and is the perfect sweet treat for any time of day!

Nords

We Nords love fighting, and I have a feeling that I will cause some fights when I reveal that my favourite Nordic comfort food is not the humble boiled creme treat or a good horker stew. No, it is something quite different: I declare venison pies to be my ultimate go-to when I'm feeling gloomy or homesick. Traditionally, pies have a thick and flaky all-butter crust, and are filled with a thick venison stew that's loaded with chunks of meat, juniper berry gravy, potatoes, and carrots. It's the perfect light meal (or a full meal, if you have two).

Orcs

My close friend Herregud Jotuncrusher is the disgraced (but highly dignified) daughter of a clan chief, and grew up eating the finest Orcish cuisine. But at the end of the day, you can't keep even the poshest Orc from their favourite comfort dish: thick, smoked slices of honey-baked ham, served with fried eggs, a tangy frost mirriam sauce, and a couple of raw radishes or baked potatoes.

Redguards

When I first visited the Alik'r, I met an old man in one of the smaller taverns in Bergama, who taught me the secrets to a really, really good mutton biryani. Much like Khajiiti biryani but far less sweet, this dish is fragrant with saffron and cumin, and the spicy grilled goat meat has the perfect amount of char. Filling, tasty, and easy to whip together, this is a sure way to win over any hungry Redguard.

[bumblebeeappletree]

5 EGG BREAKFAST IDEAS To Keep on Repeat! It's all about the Mix Mix Mix! Watch 5 More Breakfasts: https://youtu.be/sJO7jn3OXQ8

And Even More: https://youtu.be/Qwqj3gAWtko

Let me know which recipe you tried and give this video a thumbs up!

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Souffle Omelette:

2 eggs

2 tbsps goat cheese or favorite shredded cheese

1 teaspoon chopped herbs

Salt and pepper to taste

In 2 bowls, separate the egg whites from the egg yolks.

With a hand mixer on medium high speed, whisk the egg whites until they form stiff peaks. Using the same mixer, whisk the egg yolks.

Take ¼ - ½ cup of the egg whites and mix it thoroughly with the egg yolks, then pour the entire mixture back into the egg whites, folding it gently until everything is combined. You’ll get a pale yellow mixture.

In a small frying pan, heat on medium and melt the the butter, then add the egg mixture and spread out to fill the pan. Cook for one minute.

Then add your favorite toppings, salt and pepper, and mix the top in, making sure not to scrape the bottom.

Cover it for another 2 minutes until the top is just about set.

Transfer to a plate and as you’re sliding it off, fold the top over so it looks like an omelette.

Bagel in a hole

4 tbsps butter

1 garlic, smashed

1 sprig rosemary

2 bagels

Salami

4 eggs

Preheat oven to 375 degrees.

In a pan, melt butter with garlic and rosemary. Let it heat until it gets foamy.

Cut the bagels in half, then make sure the hole is about 2-3 inches wide to fit an egg. Dip into the garlic butter.

Place on baking sheet lined with parchment paper, flat / dipped side down.

Arrange salami in the middle of the bagel hole, then crack a medium sized egg right into the hole. The whites will spill out a little but it will cook and look rustic.

Bake for 10-12 minutes or until egg whites are set and yolk is how you prefer.

Enjoy!

Cacio e Pepe egg toast

2 eggs

3 tablespoons parmesan cheese, grated

Salt pepper to taste

Toast

Crack eggs into a bowl and whisk with 2 tbsps of parmesan cheese, salt, and a generous amount of black pepper.

In a frying pan, add a little bite of butter or olive oil and put on medium heat. Add the eggs and scrape the bottom of the pan until you get small ribbons or curdles. If you want soft scrambled eggs, heat for another 30 seconds as it looks half way cooked, mix it until creamy and add on top of your toast. If you want it really cooked, just keep on heat longer until it’s the way you like it. Serve on top of toasted bread; grate more cheese and black pepper right on top. Enjoy!

Cilbir, Turkish Eggs

1 cup greek yogurt at room temp

1 garlic clove, minced

Juice of half a lemon

1 sprig dill, chopped

1 tbsps butter

¼ tsp smoked paprika

¼ tsp aleppo peppers

2 eggs

Dill to garnish

In a bowl, mix greek yogurt, garlic, lemon, and dill together. Set aside on counter, don’t refrigerate.

In a pan, melt butter with smoked paprika and aleppo pepper just until it melts and starts to get foamy. Don’t let it cook too long as the spices can burn.

Now in a sauce pan filled with water half way, add 1 tbsps of vinegar and let it come to a rolling boil. Crack an egg and drop it in, one at a time. Cook for 2 ½ minutes for a perfect runny egg, 3 minutes for a more cooked one. Drain it on a paper towel to dry.

Drizzle some spiced butter on top of the yogurt and add the eggs right on top. Drizzle with more butter if needed, and garnish with dill. Enjoy!

Kimchi Pancakes

1 ½ cups kimchi, chopped

¾ cup all purpose flour

¼ cup potato starch or rice flour

1 egg

1 tbsp of soy sauce,

2 tsps sesame oil

2 tbsps green onion

¼ cup warm water

In a bowl, crack the egg and whisk. Set aside.

In another bowl, add the flours and mix it, then add the chopped kimchi, the whisked egg, soy sauce, sesame oil, green onion, and ¼ cup warm water. Mix well.

In a cast iron skillet, add 2 tbsps oil and add half the batter to pan fry on medium high heat. Cook each side for about 3 minutes and flip. Serve with soy dipping sauce. Recipe can be found in my cookbook: https://read.amazon.com/kp/embed?asin...

[anna8alint]

Banana Bread & Rites of Passage

Childhood nicknames are often evanescent; fossilizing into the landscape of childhood, they become echoes of the past. To my dismay, the Anna Banana brand I received at age 7 has outdone itself with more stamina than I thought a mere nickname could muster. The recipe here is an ode to the humble fruit which has been a passport, a rite of passage and a culinary mentor all in one. To me, writing about food is not writing about food until you have written about banana bread.

Stahl Judit is the Nigella Lawson of Hungarian cooking. Both bombshell brunettes wear a red lip and have Venus de Milo curves. They make anything from pork chops to vanilla crème with generous gusto. It was Stahl Judit’s Banana Muffin recipe which ultimately migrated the mere linguistic association I had with the banana to a culinary entity.

As my mother’s second hand in the kitchen, I had been a voyeur of culinary activities from a young age, including a rather devoted stint at making 60 odd pancakes for my ninth birthday. The event happened as my mother lay unwell on the sofa; with the hour of my birthday party commencing drawing closer, the sole candidate to finish making the pancakes was me. 

Prior to a more formal articulation of being able to create edibles, my grandmother’s kitchen was the playground for my goopy-formless mixtures of flour, sugar and water. Watching her bake, the palette of ingredients tempted the creative curiosity of making. The concoctions eventually ended up being flushed down the toilet. It was not the height of my culinary connaissance, but we all start somewhere.

The act of creating with food is what drew me to the quality of culinary art. When it came to the ripe age of 13, mature, yet uncertain enough to make something and set off on my own, my intuition lead me to the banana muffin recipe by Stahl Judit; the pages on which it sits now crinkled and butter stained. The rest of the book, under the theme of Muffins, pristine. The success of the muffin started me off on a path where the muffin was made again, and again. And again. As a studious individual, I had never stood out for anything beyond getting good grades. As is common knowledge, in school, that amounts to nothing cool. Banana muffins changed that.

Not just within my friend group, but beyond, they were a rite of passage. A consolidation of my individuality, a passport of worth. The humble banana was a partner and for many years that I continued to bake banana muffins, accompanied me across teenage-hood. The muffins were made repeatedly for friends when I spent holidays in Hungary. Word spread and I was suddenly baking not just for friends, but friends of friends. To this day, my girlfriends remember my birthday party of 10 or so years ago, where they graciously devoured banana muffins and Hungarian salami for breakfast. A stealthy combination, according to them. 

Banana muffins are brilliant; they are bite-size. There is a devout elegance about them; the banana is a charitable fruit, it will serve you long after it is past its heyday. In fact, like red wine, it is one of those rare fruits that truly gets better with age. The way it marries with flour, sugar, butter and eggs to produce the moist, caramel-like sweetened dough is an exquisite expression of the most fundamental raison d’être of baking: pleasure, texture and unlimited indulgence.

Graduating from the muffin tin, the banana bread was a later discovery and an incredibly rewarding one. The banana bread is a banana muffin, but in a solid brick. It is hearty, rustic and forgiving as you keep going back for multiple slices. Let’s clear the air, there are people who have 1+ slice of freshly baked home made banana bread, and people who don’t tell the truth. The banana recipe below has minimal ingredients and is an indulgence, especially when toasted the day after with a good serving of salted butter to top. 

Ingredients

A. 4 ripe bananas

B. 110g butter (melted, left to cool)

C. 2 eggs, beaten

D. 1 packed cup brown sugar (can reduce to 1/2 cup sugar and 1/4 cup honey)

E. 1 cup buckwheat flour

F. 1 cup brown rice flour

G. 1 tsp baking soda

H. 1 tsp baking powder

I. Pinch salt 

J. 200g roughly chopped chocolate (dark is best)

K. 1 handful crushed walnuts

L. (1 splash sparkling water, if needed)

Method

1. Turn on the oven to 180°C 

2. Combine butter and sugar in a large bowl. Beat until fluffy and add eggs

3. Add bananas

4. In a separate bowl, combine dry ingredients and add gently into the wet mixture

5. Mix well, and add sparkling water if the dough is too heavy

6. Add chocolates and/or walnuts

7. Put in the banana bread tin and bake for 45 minutes or until a toothpick comes out clean if inserted into the dough 

—Anna

[greyssingapore]

Pasta salad recipes

#Pasta salad recipes full

It’s why pasta salad is even better the next day. Pasta salad get better as it rests, so for the best pasta salad, all you have to do is mix and chill the salad for at least 30 minutes. The simple solution? After draining, dunk the strainer of pasta into an ice bath (equal parts ice and water in a large bowl) and get it cold fast! On the other hand, you don’t want to wait around while the pasta cools and potentially sticks to itself. Unlike potato salad, which loves to be dressed warm, pasta will soak up all the dressing and become dry and gummy if you toss it with the dressing while warm. Cucumbers, tomatoes, and even mozzarella should be chopped in some way before making their way into the salad, because the goal is to make this salad as easy to eat as it is to make.

All add-ins should be roughly the same size.

The red onions will add flavor to the dressing, but they will also mellow out and become sort of like a quick-pickle while soaking into the vinaigrette. ingredients (1 lb) box tri-colored pasta cups chopped green peppers cups diced tomatoes cups chopped red onions lb cubed provolone cheese (optional) lb. A simple way to combat this is to mix up the dressing first and add the diced red onions to the dressing before you do anything else. We’re going to avoid adding raw red onions straight in this salad, mainly because their bite can steal the show in a bad way. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Whether its for my meal plans, my favorite recipes or just because you want to feel.

#Pasta salad recipes full

Visit our shop HERE!Īre you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. You can purchase each Ebook individually or buy the bundle. It’s a nice and convenient way to enjoy our recipes instead of having to search a database. You will have them at your fingertips and can pull them up at any time. I use them all the time!” – Sherriĭid you know we have eBooks? Each of our Ebooks is a collection of our most popular recipes. She even wanted it for her birthday as her present!! I have had to triple the recipe since everyone wants to take some home. Amazing!!! My mother asks me to make it for every family gathering. Add the cooked pasta, tomatoes, mozzarella, salami. In a large bowl, whisk together the remaining 2/3 cup olive oil, vinegar, sun-dried tomatoes, Parmesan, honey, salt and pepper until combined. Return pasta to the pot and toss with two tablespoons oil. “This is my favorite recipe for making Amish Macaroni Salad! I added a red pepper, chopped, because I didn’t have pimentos. Cook the tortellini according to package directions. “I made this delicious pasta salad this weekend and it is so good!! Reminds me of my Amish Grandmother’s salad and no one had the recipe all these years! Thank you so much for your wonderful recipes!” – Teresa The recipe is a keeper for sure.” – Karen “Wow this pasta salad is amazing! I made it on the weekend and we just loved it. My whole family will eat it even the picky ones. salami (about 80 grams) 1 + cup grape tomatoes (1 pint), halved green bell pepper, chopped red bell pepper. Recipe feedback: “This is the best recipe. The other most common question “What mayonnaise do you use?”. Pour about 1/2 of the jar of Marzetti dressing on the chopped. If the pasta gets dry after a day or so, just add more mayonnaise. Instructions Put prepared tomatoes, onion, carrots, cucumber, and eggs into a large bowl. The finished Tri Color Pasta Salad recipe in a white serving bowl. You can add a meat if you like, such as cooked chicken, diced ham, tuna or shrimp. Youll be eating this pasta salad all summer long because the variations are endless. All recipes are versatile and I always urge people to make the recipe “their own”, but this pasta salad is excellent the way it is written. The ingredients in this salad go together very well and that is what makes it such a hit. of course you can, but in my opinion the dish won’t be as good. Amish Pasta Salad Simple Ingredients:Įvery time I post this recipe I get asked “Can I leave the sugar out”. You might also enjoy our recipe for maple baked beans with sausage as another great side dish. I can eat this pasta salad for breakfast! We hope it becomes one of your family favorites, too. Every event I have ever taken this delicious salad too, I come home with an empty pan. It has wonderful reviews and has been a family favorite for many years. This recipe for Amish Pasta Salad is one of our most popular recipes.

[mitchamsocialuser]

Calabrese Salami

Calabrese salami is an upscale alternative to pepperoni. Slices of this salami can be used to top meat platters, antipasto plates, and sandwiches made with crusty bread. To enjoy the best of this specialty, you need to remove the casing and slice it a dime’s thickness. This salami is typically cured, but it may also be uncured.

Calabrese salami is traditionally eaten on its own, but it is also delicious when incorporated into pasta recipes. You can also cook this salami in a skillet for a little heat and a delicious bite. If you’re not in the mood for a traditional salami, try a spicy version instead. Alternatively, if you’re a pasta lover, calabrese is a great addition to a charcuterie board or pasta recipe.

Calabrese salami can be ordered from restaurants and delis. Some supermarkets and delis also sell the salami. Look for it in a natural casing with no nitrates. You can also find it in a variety of sizes. Remember, though, that it’s perishable, so order plenty of it so you don’t run out. Just be sure to refrigerate it once opened.

If you’re not the type of person who loves a charcuterie board, you can try the hot version of calabrese salami from Ndjua. This salami is made with garlic, cloves, and chili flakes to give it a unique flavor. And if you can’t make it to an Italian salami shop, you can always order it online. Many stores offer free shipping, and you can even subscribe to a grocery store’s deli to receive your delicious calabrese salami at your door.

Another type of calabrese salami is called sopressata. This spicy version of the salami is made with Calabrian pepper flakes and powder. It is fermented and smoked for days to make it spicy. This Italian specialty sausage is great for sandwiches and antipasto platters. You can also find some in the United States. But before you buy a calabrese salami, you should know about its history.

Its spicy hot flavor and tantalizing aroma are guaranteed to please even the most discerning tastes buds. This Italian dry sausage is typically made from pork, with some beef mixed in. Other ingredients, such as pepper and seasonings, give the calabrese salami a unique spicy flavor. A half pound order is equivalent to about eight ounces. This spicy salami is available in a half-pound size and is a favorite with pizza bread and mozzarella.

Calabrese salami is a spicy cured salami based on a traditional recipe. Pork is pasture-raised in Calabria, Italy, where this type of salami is eaten daily. Its dry curing process is infused with Sangiovese wine, which gives the spicy flavor and a bold flavor. When eating this salami, you should pair it with feta-stuffed olives for a delicious meal.

To prepare calabrese salami, you need to grind the pork meat until it is 75% pork and 25% fat. If you don’t have access to this chile paste, you can use your favorite chile paste. If you don’t have access to the native chile paste, you can also buy it from a specialized shop. You can also try grocery stores that serve Italian communities.

[ireviewuread]

Fulfilling my Pizza cravings with Pizza Delivery Singapore

I crave for food often. From Sushi to Shepherds Pie, I enjoy filling my belly up with these comfort food. One of the most common comfort food is Pizza. Be it you’re feeling down or lonely, pizza will always be there for you when nobody is. In the recent study by Psychological Science, comfort food helps you improve your mood, a sense of well being and decreases loneliness. Thus, I ordered myself some friends from Pizza Delivery Singapore to brighten up my day.

Pizza Delivery Singapore

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Pizza Delivery Singapore serves authentic Neapolitan pizzas that are fired up in 90 seconds. With the head chef trained in Italy, Pizza Delivery Singapore stays fiercely true to the Italian traditions. Their pizza dough is left for a 72 hour fermentation time before being hand-stretched. By doing that, it brings out the dough’s optimum flavours. Pizza Delivery Singapore uses a stone-oven to bake the pizzas. By using the stone-oven, the pizza could be cooked simultaneously from the top and the bottom. This speeds up the cooking time for a stone-oven have a higher cooking temperature. Additionally, this gives the pizzas a smokey flavour and a better crust. 

The company guaranteed that you’ll get your orders within the hour of your chosen time slot. If not, they’ll compensate you with a $10 discount voucher instantly. If you received a stale pizza, it can be replaced for free too.

I received my orders piping hot within the hour of my chosen time slot. Everything was packaged in such good quality containers that the Aunty in me has decided to wash them and reused them. I also love the cute graphics on the pizza box but I’ve forgotten to take a photo of because that same Aunty in me is very bad at remembering things.

Photo taken by Owari Photography

Beef Salami Pizza

We’re starting the reviews with pizzas. The pizzas come in 3 sizes - Small, medium and large. The small pizza is 4 inches with 4 slices. The medium pizza is 9 inches with 6 slices and the large pizza is 12 inches with 8 slices. I got 2 medium pizzas of 2 different flavours. The pizzas come with 1 packet of chilli flakes and 1 packet of Parmesan cheese each. Interestingly, they gave fresh Parmesan cheese instead of the usual powdered Parmesan cheese.

Both pizzas have thin crusts which made the crust very crispy if you reheated the pizza for supper. You’re even able to hear the crunch when you bite into it. I chose pizzas with homemade tangy tomato sauce as the base. They’re also garnished with premium herbs to enhance the flavours of the pizza.

The beef salami pizza comes with huge beef salami slices and a generous amount of mozzarella cheese infused in the pizza. Sitting on top are briny olives topped with extra virgin olive oil and fresh basil. When I first bite into the pizza, I was able to taste the rich meaty flavour of the beef salami slices. They were savoury, pleasant to bite and goes well with the rich spread of tomato sauce. There’s also a perfect balance of toppings per bite. The thin crust gives a nice finish of crispiness to the pizza. Overall, this is a savoury pizza that leaves you craving for more.

Photo taken by Owari Photography

Seafood Pizza

Similar to the beef salami pizza, the seafood pizza has a tangy tomato base and thin crust. It is topped with juicy prawns, tuna chunks, delicate squid and tasty scallops. These toppings were drenched with mozzarella cheese and extra virgin olive oil.

Upon the first bite, one was able to taste an abundance of different seafood being complimented by the savoury cheese and zesty tomato sauce. The tuna chunks were not overbearing while the scallops were chewy and flavorful. In the usual circumstances, I do not enjoy eating squid for they were chewy and flavourless to me. However, this bite-size calamari was a game-changer for me. They were sweet, aromatic and not hard to chew through. The prawns were also chopped into bite-sized pieces and scattered around the pizza slices. They compliment well with the appetizing tomato base for the prawns were slightly crunchy and sweet. All in all, this pizza would be an instant favourite for seafood lovers.

Photo taken by Owari Photography

Chicken Alfredo Pasta

The Chicken Alfredo Pasta is a creamy pasta dish that would be a hit for those with a savoury palette. Toasted in Parmesan cheese, butter and white wine, the Chicken Alfredo Pasta is guaranteed to fill you up. Mixed with juicy chicken, various kinds of mushrooms and capsicum, this pasta dish came in a huge portion suitable for 2 or even 3 individuals. It’s lightly seasoned with grounded black pepper and finely chopped parsley. You’re able to choose between linguine and spaghetti as your pasta of choice for this dish. As a mushroom lover, the large number of mushrooms added in the dish gave me joy. There were so many different kinds of mushrooms to choose from. Accompanied with the creamy sauce, this dish is rich, flavorful and filling.

Photo taken by Owari Photography

Mozzarella Cheese Stick (6pcs)

What is a pizza dinner without side dishes? For me, I like getting cheese sticks and chicken wings with my pizza. These 100% Mozzarella sticks are battered with golden breadcrumbs and grated Parmesan cheese. They come with a flavorful tomato dipping sauce. 1 order of this gives you 6 pieces of Mozzarella Cheese Sticks. 

By the time we finished taking the photos and videos for social media, the cheese stick is not as warm as it’s supposed to be. Thus, it did not give us the “pull cheese” effect. However, after warming the cheese sticks up, it did gave us the photogenic ‘pull cheese’ effect. I like how there’s a thin layer of bread crumbs covering the cheese stick instead of a thick batter. Although doing that puts the cheese sticks at risk of burning while they fry, this made the taste of the Mozzarella cheese stood out more. 

Photo taken by Owari Photography

Honey Mustard Prawn (6pcs)

Before we move on to the chicken wings review, I threw in an order of honey mustard prawns in the mix to spice things up. The honey mustard prawns are made of battered fresh succulent prawns. These prawns are fried till golden brown with a special blend of honey mustard.

When I received the prawns, they are Japanese fried shrimps. From the photo, I had the impression that the prawns will be those from the Tze Char stall battered in breadcrumbs. Thus, I was a little taken aback when they looked like Ebis. This  might be a case of the blue and gold dress from 2015 where everyone sees a different colour of that dress and I am just seeing a different perspective of the prawns. On the other hand, prawns are still prawns to me. Regardless of where they come from, as long as they are plump and do not have a fishy smell, I’m happy.

These honey mustard prawns come with a generous serving of sweet honey mustard sauce. It has a mixture of spiciness, sweetness and slight bitterness to the honey mustard sauce. As compared to the usual mustard you get from the stores, this sauce is sweeter and creamier. The prawns are long and flavorful. Its batter and breadcrumbs are not too thick so you can enjoy the prawn fully.

Photo taken by Owari Photography

Crispy Chicken Wings (6pcs)

Lastly, we have my most anticipated side dish, the crispy chicken wings. These juicy, tender chicken wings are fried in what tasted like a coat of prawn paste batter. They came with a sauce that tasted similar to the honey mustard sauce from the prawn dish.

The chicken wings are savoury, juicy and delicate. It has a slightly spicy tinge that tickles your tongue as you savour the succulent meat that makes you crave for more. It was not greasy on the outside as the meat was not dry on the inside. I find myself reaching for the wings over and over again and before I know it, all 6 pieces are gone.

All in all, Pizza Delivery Singapore provides great quality dishes. I would strongly recommend the pizzas for they are generous with their premium ingredients, the crust is thin and crispy and the overall taste is great. If you’re looking for a high-quality flavorful pizza for your meal, Pizza Delivery Singapore is the way to go.

Currently, Pizza Delivery Singapore is having a 1 for 1 sale on Medium and Large Pizzas. Get yours now!

In partnership with:

Owari Photography

Owari Photography is a new and professional photography service that specialise in product photography. Their clients include ORIGIN, Sushi delivery, Mosanco Enchanted Cafe and more. They have an in-house studio and uses state of the art equipment and they offer packages that include loan of props, professional editing and in-house assistant. Check Owari Photography out for your photography needs.

Best in Singapore

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Featured in my Origin’s post, Best in Singapore is a website that features the best products, the best technology and the best of everything in Singapore. In their recent posts, they touch on the best ice cream delivery Services, best Nasi Lemak and even the best online snack subscription box in Singapore. Check out Best in Singapore for the best of everything. 

[themoneybuff-blog]

Food waste and food consumption in the United States

I've been thinking a lot lately about how much food I consume (and waste). I'm not happy with how I shop and eat, and it's not just because I'm fat right now. I don't like what I'm eating and I don't like how much food I'm throwing out. Food waste is a huge problem in the United States. Most studies find that Americans waste about one-third of all food that enters the supply chain. This is insane. And when you consider that food spending is the third-largest component of the average American budget, this is a great place for most folks to boost their budget. According to the 2017 Consumer Expenditure Report, the average household spends $7,729 per year ($644.08 per month) on food. If, as the USDA reports, 31% of the average family's food goes to waste, that's the equivalent of burning $2395.99 per year ($199.67 per month). For most families, $200 per month is a big deal. That can be the difference between deficit spending and earning a profit. That $200 per month could be enough to purchase a new car or to afford better health insurance. Today, I want to think out loud about food consumption and food waste in my own life.

This article is unusual in that I'm not going to try to offer any solutions. Instead, I'm simply going to share some observations, and I'm going to divide these observations into bite-sized chunks. If you have solutions to food waste, however, I'd love to hear them. Fun with Friends Kim and I spent this past weekend in central Oregon with some of my best friends from high school. Every year, this group of twelve rents a big house for three or four nights so that we can sit around, reminisce, and enjoy a few days without kids. As is typical with gatherings like this, each couple is in charge of one meal. For instance, Kim and I were responsible for Saturday morning's breakfast. As is also typical for gatherings like this, there's always a ton of food left over. It's tough to estimate how much a group is going to eat. So, even though we did our best to not have leftovers, there were plenty of eggs and ham and biscuits remaining after Kim and I cooked our meal. Every other couple struggled with the same thing. We always do. Yesterday as we were packing to come home, our group marveled at how much food was still in the fridge. Honestly, we could have hosted another long weekend for twelve without having to buy groceries. (Okay, we needed more coffee. We ran out of coffee yesterday morning. Mennonites drink a lot of coffee.) I was pleased to see that our group made a deliberate effort to not waste any of our leftovers. Kristin sent Kim home with the leftover rhubarb sauce. (Kim loves rhubarb!) We sent Kristin home with the leftover ham and the hambone. Kara grabbed the unopened beer. And so on. I've spent time with some groups that would have simply thrown this food out. We didn't do that. Food Storage in the Motorhome During our fifteen months exploring the U.S. by RV, Kim and I had limited space for food storage. We had one (very) small refrigerator and one (very) small set of cabinets for dry goods. We learned quickly that we had to be intentional about the food we bought to keep on hand. The fridge always contained milk and beer, plus whatever meat and salad fixings we needed for the next few days. The cupboard contained rice, pasta, and a few pre-packaged meals. We learned to keep a mental (and written) inventory of what stock items were depleted. If I ate a can of bean with bacon soup, I knew I had to replace it. When we got down to two days worth of rice, we made a point to buy more. At first, this limited storage space was frustrating. It didn't take long, however, to learn that rather than being a problem, this limited storage was freeing. We had less food to worry about. We had fewer choices to make. We always knew what food we had on hand and when we intended to use it. When we returned home to Portland, the fridge in the condo seemed ginormous. Who needed that much cold storage? Not us! For a few weeks, we did a terrific job of maintaining the habits we'd learned on the road. Each afternoon, I'd walk to the store to buy whatever we needed for that evening's meal. We didn't stock up on staples. We simply bought what we needed for the immediate future. Slowly, though, we reverted to our old habits. The fridge became filled with meat and greens and leftovers. After our first trip to Costco no need to ever go to Costco when you're on the road in an RV our cupboards were stocked with beans and rice and cereal and coffee and pre-packaged meals. Two years ago, we moved from that condo (a place with ample storage space) to this much-smaller country cottage. Here, our kitchen storage is limited. In fact, it's so limited that we couldn't store all of the food we had at the condo. We had to give some away and put the rest in the trash. Now, we walk a fine line. We try not to have a lot of staples on hand, but at the same time we like to save money by buying our favorite items in bulk. Most days, I eat a can of Nalley's chili for lunch, for instance. At Safeway, this typically goes for $2.39 per can. If I buy a case of twelve at Costco, I can get it for less than $1.00 per can. (Don't quote me on that price. My memory may be off. It's low, though.)

All the same, we waste too much food. Every week, we find something that's gone bad. Maybe it's a package of salami that got buried under something else. Maybe it's some vegetables that never got used for their intended recipe. Maybe it's a jar of salsa that's managed to mold. Kim and I hate wasting food. Yet we do it. And it's largely because we have too much on hand at any given time. We forget what we have. Or we have so much that we can't possibly eat it all. It's a problem. But I know it's not a problem that's unique to us. A Tiny Fridge Twenty years ago, I knew a young couple that lived in an apartment with a small dorm-sized refrigerator. I thought it was funny at the time. You don't have space to store anything! I said when I first saw it. We like it, the told me. It forces us to make decisions about what we're going to buy. We can't just stock up on everything. We have to be deliberate. I didn't get it. Similarly, my friend Sparky never kept much food on hand. I thought it was weird. When I'd visit him, his fridge would contain maybe a carton of eggs, a head of lettuce, and a carton of milk. His cupboards would be bare except for a loaf of bread and a box of cereal. Where's your food? I asked him once. Sparky shrugged. I only buy what I need, he said. I hate that I have to buy a dozen eggs. I'd rather buy only two. I wish I could buy just two slices of bread at a time. I don't want a fully-stocked pantry. For one, it feels oppressive. It's too much Stuff. Plus, I think it leads to food waste. A Colossal Waste Eight years ago, my mother's mental health problems reached a crisis point. She was in a state of constant disorientation and confusion. (Actually, she's still in this state.) After she drove her car through the back of her garage, my brothers and I moved her into an assisted-living facility. As we cleaned her house during the next few weeks, we were shocked by how much food she had. This single 63-year-old woman had enough on hand to feed a family of five for weeks. Or months. But the sad part was that so much of the food was expired or spoiled. The biggest surprise was a collection of spices from the 1970s. She had eight-year-old mayonnaise in the fridge. She had multiple opened jars of salsa. The pantry which my grandfather had built to store my grandmother's copious canning was stocked with cans and cans of Costco tuna fish. We salvaged as much of the food as we could, taking it home for ourselves. Most of it had to be thrown out. Eating Like Europeans This Saturday, I'm flying to Europe to travel again with my cousin Duane. Thankfully, he's still with us and he's feeling healthy enough to explore France for a couple of weeks. Duane and I both love how Europeans buy food. (Or, how we believe they buy food. Our perception may not match reality, and we know that.) There are supermarkets in Europe, but they're not the megastores we see here in the U.S. And when people shop, they don't buy for weeks at a time. They buy for days at a time. Or one day. They buy what they need for the immediate future. Here in the U.S., we tend to have personal larders designed to satisfy any possible want at any possible moment. Plus, Europe has many more small, single-purpose shops. Duane and I had a ton of fun in December talking with this gal in Strasbourg who ran a cheese shop. She loved cheese, and she loved sharing it with us:

Want some meat? Stop by the butcher to pick some up. Want a few tomatoes? Stop by the produce stand. Need bread? Head across the street to the bakery. And so on. Stores like this do exist in many parts of the U.S., but they're almost always gourmet specialty shops targeting a high-end clientele. Plus, they're few and far between. You have to drive from the butcher to the bakery to the produce stand. From what I've seen of Europe, you can find these shops almost anywhere big cities and small. And they're meant for everyone, not just the wealthy. Again, my perception might be tainted. I might be viewing things through rose-tinted tourist glasses. But I'm willing to wager that European food waste is much less than that of the United States. Too Much Dessert Crap, Kim said as she rushed out the door this morning. It's her first day back to work after five weeks off for knee surgery. We still have those beignets. They're going to go to waste. Last Saturday night, our group of friends went out to eat at a fancy restaurant. Kim and I ordered beignets for dessert. We thought that for $8, we'd get a modest-sized portion that she and I could split. Instead, we got five large pastries. We couldn't finish them. We took them back to the rental house with the intention of eating them later. But we haven't eaten them. And now, as Kim said, they're probably going to end up in the trash. Looking Forward What does all of this mean for me? If I think I buy and waste too much food, how can I change? Is there a way I can change my food consumption to improve both my waistline and my wallet? Relating these anecdotes has helped me to understand that yes, I can (and should) change how I'm buying and storing food. Doing so would help me eat better. Plus, it'd help us feel less cramped in our kitchen. Last autumn, I wrote about re-writing my financial blueprint so that I'm buying things based on actual needs rather than potential wants. At the time, I was thinking about books and garden tools. But the same principle applies to food. The fundamental problem in our lives is that we buy food based on potential wants. not immediate needs. We might want to have pasta next week, so we buy noodles and tomato sauce and meat. We might want to have a big salad this weekend, so we stock up on vegetables and greens. We often prep a charcuterie board for dinner we did so last night! so we try to keep a variety of cheese and salami on hand. But what happens when we go weeks without doing this? Well, the meat and cheese goes to waste. Lack of waste was one of the huge advantages to my recent HelloFresh experiment. When you open a recipe bag, you know you're going to get only what you need to make this meal and no more. You won't end up with a bag of carrots that turns rubbery because they got buried in the produce crisper. They give you the one carrot you need to make your salad.

I'm not ready to go back to HelloFresh, but I think there are other changes I can make to improve my consumption and waste habits. I'd be well-served by returning to how I was prepping meals after we returned from our RV trip. Instead of keeping a ton of stuff on hand, I ought to be making daily decisions about what to eat. Except for my canned chili which I probably eat three to five times per week I shouldn't be stocking up on anything at Costco. This change won't be as easy here in the Stafford hills as it would be in urban Portland. At the condo, I could walk to buy groceries. It was quick. It was simple. Here, the nearest stores is more than a mile away. And we live in a very hilly area. It takes 20+ miles to walk there. Still, even this is an opportunity. I'm fat right now. If I were to walk to Safeway at three every afternoon, I could be home by four with whatever groceries I needed for dinner. I'd burn about 250 calories in the process and I'd get time to decompress. Now that the sunny weather is here (and will remain until October), I don't really have any excuse. Maybe I can't live in my idealized European fashion, but I could certainly try to integrate some aspects of that lifestyle into my own. All it'd take is a little bit of willpower.

Author: J.D. Roth In 2006, J.D. founded Get Rich Slowly to document his quest to get out of debt. Over time, he learned how to save and how to invest. Today, he's managed to reach early retirement! He wants to help you master your money and your life. No scams. No gimmicks. Just smart money advice to help you reach your goals. https://www.getrichslowly.org/food-waste/

[allwayshungry]

Mark Bittman: 10 Fast Spring Salads

1. BLT Salad Fry a few small cubes of slab bacon for about five minutes or until crisp. Puree an avocado, a handful of basil leaves, a clove of garlic, juice from one—or more—limes, about one-quarter cup of olive oil, salt, and pepper together in a food processor or blender; if you like a thinner dressing, add a few drops of water. Mix a head of Bibb or romaine lettuce with sliced tomatoes and chopped red onions. Add the bacon to the vegetables and dress with the pureed mixture. Serve with warm, crusty bread.

2. Artichoke Heart Salad Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can certainly use canned or frozen for this), and combine them with thinly sliced fennel, sliced snow peas, chopped green olives, crumbled feta, olive oil and lemon juice. If you want some croutons, chop up some pita (I like the pocket-less kind that looks like flatbread), and cook it in olive oil in a skillet until crisp. Toss those with the salad before serving.

3. Salade Niçoise Boil and salt a pot of water. Chop a couple of potatoes (peeled or not) into half-inch dice and boil until a knife can be easily inserted, about eight minutes. When the potatoes are nearly done, add a handful of trimmed green beans or haricots verts and cook until crisp-tender, just a minute or two. Drain the vegetables and plunge them into ice water to stop the cooking process. Put a bunch of mixed baby greens in a bowl with the beans, the potatoes, a handful of good-quality black olives, a few chopped anchovies, a diced tomato, and half a sliced red onion. Combine one-quarter cup of olive oil, a few tablespoons of sherry vinegar, a teaspoon or so of Dijon mustard, salt, and pepper and dress the salad. Top the salad with a drained can of tuna packed in olive oil.

4. Sichuan Salad with Tofu or Chicken Toss together bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil, and a bit of sugar. While those flavors meld together a bit, sauté some chopped or sliced tofu (the firmer the better) or chicken in neutral oil in a skillet until just cooked through. If you like, stir in some minced garlic, a pinch of cumin seeds, and some fermented black beans (if you have them) during the last few minutes of cooking. Toss with the vegetables, and top with chopped peanuts and cilantro.

5. Spinach Salad with Smoked Trout and Apples Toast a handful or two of sliced almonds in a dry skillet until just fragrant. Core two apples and cut them into thin slices. In a large bowl, whisk together a quarter cup of olive oil, the juice of a lemon, and a tablespoon of Dijon mustard. Add the apples and toss to coat. Break a smoked trout into bite-size pieces and add it to the bowl along with a mound of fresh spinach, the toasted almonds, and a handful of currants or raisins. Season with salt and pepper.

6. Roasted Red Pepper and White Bean Salad Slice a bunch of roasted red peppers (if you’re going to use canned ones, try to find piquillos; those are the best). Toss with chopped fresh mozzarella, cooked white beans, olive oil, red wine vinegar, a finely chopped shallot and some fresh rosemary and/or parsley. If you feel like adding meat to this salad, chop up some thick-cut salami and stir it in.

7. Seared Scallops with Escarole, Fennel, and Orange Salad In a large salad bowl, mix together about one-quarter cup olive oil, a few splashes of white wine or sherry vinegar, some salt and pepper, and the zest of an orange. Now peel the orange, getting as much pith off as you can, and divide the fruit into sections. Core and thinly slice a head of fennel and toss this into the bowl with a couple of cups of chopped escarole and the orange sections. Sear eight to 12 scallops in olive oil until nicely browned on both sides, sprinkling them with salt and pepper. Give the salad another good toss and serve the scallops on top.

8. Chipotle-Lime Black Bean Salad Smoky, spicy, and really tasty. Combine cooked black beans (drained and rinsed if they’re canned), chopped tomato, chopped avocado, and some chopped jicama in a salad bowl. For the dressing, in a blender or mini food processor, combine one chipotle in adobo, neutral oil, lime, a pinch each of ground cumin and coriander, and salt and pepper. Blend until smooth, then toss with the black bean mixture. Stir in some chopped cilantro and thinly sliced scallions, and garnish with queso fresco.

9. Spicy Pork Salad Coat thin, boneless pork chops with a mixture of sugar, cumin, chili powder, and salt and set aside to marinate. Combine a few handfuls of baby spinach leaves with half a thinly sliced red pepper, sections of a navel orange, a sliced avocado, and a small handful of toasted pine nuts. Mix together some olive oil, a good squeeze of fresh lime and orange juices, a teaspoon of Dijon mustard, salt, and pepper to dress the salad. Grill, broil, or pan-cook the pork until it’s just done; cut into strips; and serve on top of the vegetables with the dressing drizzled over all.

10. Tuna and Egg Salad with Cucumbers and Dill The title kind of says it all. Combine canned tuna, chopped hard-boiled eggs, and chopped English cucumbers in a salad bowl (I like the ratio to be 1/3, 1/3, 1/3, but adjust as you like). Add some mayo, a bit of Dijon mustard, a drizzle of olive oil, salt and pepper, and a good handful of chopped fresh dill (tarragon and parsley are nice additions too). Stir to combine, and serve on a bed of greens, or with toasted bread on the side.

[keto-diet-carb-day]

best keto finds aldi — bite size dry salami… http://bit.ly/2G2IhEu

[radarbrow2-blog]

Where to Eat Hoagies in Philadelphia: The Ultimate Guide

Guides

Our city runs on hoagies. Here’s where to get the best.

Devoted foodies and restaurant newbies love Foobooz. Sign-up now for our twice weekly newsletter.

Primo Hoagies | Facebook

Sure, the cheesesteak is the sandwich most closely associated with Philly. And everyone knows that the roast pork has always been our unacknowledged, locals-only secret weapon in the sandwich culture wars.

But the hoagie? The hoagie is how Philly eats lunch. The hoagie is our everyday sandwich. It’s how we celebrate and how we get by. It’s what we eat when we can’t think of what we really want. Eating hoagies in Philly is like breathing. We do it without even thinking.

And what’s remarkable is that while hoagies only rank third among our city’s sandwich obsessions, our hoagies are still awesome. They are the Reuleaux triangle at the center of a Venn diagram of what Philly’s does well — Bread, Italian Deli Meats, and Stuff You Eat With Your Hands. You wanna bet me? Put Philly’s best hoagie up against the best sandwich iteration done in any other city (grinders in New England, New Orleans’s po’boys, the Gerber in St. Louis) and I will take your money.

The Hoagies You Must Try First

Paesano’s | Facebook

Paesano’s, Fishtown Paesano’s makes dream hoagies, the kind you imagine in your most fevered sandwich fantasies. Roasted suckling pig, brisket with horseradish mayo and a fried egg, another with fig jam, provolone, arugula and sharp provolone. But the hoagiest of them all is the Daddy Wad, a basic Italian jumped up with an oregano vinaigrette and sweet and hot peppers. 148 West Girard Avenue

Carmen’s Famous Italian Hoagies and Cheesesteaks, Market East A meatball sandwich doesn’t really count as a hoagie, but Carmen’s in Reading Terminal Market does a mean meatball sandwich. They’re on this list because they also sling a killer Italian, loaded with meat and served right across the counter.

Primo Hoagies, Multiple locations Primo has about a billion locations at this point. Second only to Wawa in convenience and availability, no serious hoagie list would be complete without them. And not for nothing: despite their explosive growth and fast food-y counter service model, they still put out some damn fine hoagies. Plus, you’ve just gotta trust any joint that has five versions of an Italian available — one for every kind of mood, from spicy to mellow.

Koch’s Deli, West Philly People stand in line for an hour at this place just for a sandwich, and the wait is totally worth it. Shredded lettuce, loads of meat, good, soft bread that soaks up flavors like a sponge. Go for the Jewish Hoagie if you’re feeling adventurous (corned beef, pastrami, kosher salami, and spicy roast beef), but even the simplest ham hoagie here is a work of art. 4309 Locust Street

Di Bruno Bros., Multiple locations Among foodies, Di Bruno Bros. is kinda like that one really high-rent drug dealer you know. Not the guy you go to when you need a dime bag, but the one that you save for special occasions. Their stores are full of some of the best, most delicious ingredients on earth. And guess what they use to make their hoagies with?

The Best Hoagies in Center City, Old City and Washington Square West

Campo’s Deli | Facebook

Campo’s Deli They’re famous for their cheesesteaks, sure. But the special Italian hoagie here is a wonder stacked with salami, three kinds of ham (including prosciutto), pepperoni, and provolone. 214 Market Street

Giuseppe & Sons The brand-new spot from Michael Schulson’s team and the Termini family is an ode to old school, Italian-American red gravy dining — in the basement, anyway. Upstairs at street-level, it’s an enormous luncheonette (and bar) that knocks out sandwiches from a big list that includes an admirable prosciutto/sopresatta/mortadella Italian hoagie on bread from Formica Bros. Bakery in Atlantic City. 1523 Sansom Street

Matt & Marie’s There are at least three hoagies on this menu deserving of mention, but I’m just gonna talk about one: the Italian Stallion. It has everything I love in a sandwich, including salami, more salami, coppa (which is kind of like salami), plus a pepperoncini aioli that would improve almost any sandwich. 100 North 18th Street

Foodery The Foodery has four locations now, but I like the Center City one because it has the two thing I need most when I’m in the city: beer and sandwiches. A sixer of something local and an Italian hoagie with prosciutto and sharp provolone on a French baguette? That sounds like a perfect lunch to bring back to the desk. Or a nice gift to bring along to a party, because who doesn’t love it when someone gives them a sandwich? 1710 Sansom Street

Middle Child The So Long Sal deserves a Nobel Prize for Sandwiches. And if there isn’t a Nobel Prize for Sandwiches, then someone needs to talk to one of those Nobel people immediately and get that shit fixed. 248 South 11th Street

Woodrow’s Sandwich Shop Most of what Woodrow’s does are sandwiches, not hoagies. But the Italian is absolutely a hoagie — and though it might be a bit fancy for your tastes (with its fennel salami, truffled mortadella, herb mayo, oil, and vinegar), Woodrow’s knows its customers, and the kitchen is aiming for something a little more highbrow than your average neighborhood shop. 630 South Street

The Best Hoagies in Fishtown, Kensington and Port Richmond

Martha | Facebook

Martha They serve three hoagies. They all come on Philly Bread rolls. One of them is vegetarian. All of them belong in some kind of hoagie hall of fame. 2113 East York Street

Marinucci’s Deli The half here is a foot long. The half. Order a full-size and you’ll basically be getting two excellent hoagies stuffed with good meat, shredded lettuce, fresh veggies, and whatever else you ask for, all on a thick, spongy white roll. The location in the Northeast is the original, but for the past couple years, the good people of Port Richmond have been going bonkers over this place, so that’s why I’m putting it here. 3122 Richmond Street

Castellino’s It’s basically a little Italian market in Fishtown that does bread, sliced meats, pastries, jam, dry goods, flour, beard oil — all the usual Fishtown necessities. But the place also bangs out some nice sandwiches, among them a solid Italian-style hoagie, a beloved caprese, and the NEPA (Northeast PA), which is basically just made of magic. 1255 East Palmer Street

The Best Hoagies in South Philly and the Italian Market

Mike & Matt’s Italian Market | Facebook

Mike & Matt’s Italian Market Classic neighborhood Italian market with over-the-counter hoagies. The neighbors love this place, so if you happen to be in the area (and in need of a hoagie), you should definitely check it out. 1206 Mifflin Street

Pastificio There are two things I love about this place. One is the Parma, which is basically an all-prosciutto hoagie. And the other is the fact that this is one of the very few spots I can think of  that has two different all-cheese hoagies. Not vegetarian on purpose, just proper hoagies made with nothing but cheese (plus lettuce, tomatoes, onion and sandwich oil, natch). 1528 Packer Avenue

Cosmi’s Yeah, you know Cosmi’s for their cheesesteaks. But they also do a laudable hoagie here — nicely balanced, full of Italian meats, and served on a seeded roll (if you ask for it). 1501 South 8th Street

Dew’s Deli This old-school spot serves a deep list of hoagies and triple-decker club sandwiches, but their signature, the Old World Italian, is the move here. It’s loaded with  Italian deli meats — prosciutto, Di Lusso salami, capicola, and coteghino, a Freda specialty made with pork and beef — plus roasted red peppers, served (of course) on an Aversa roll. 1710 South 10th Street

Red’s Hoagies & Groceries A traditional corner hoagie shop can be one of three things: fast, cheap, or good. The ones that last can consistently be two of those things at once. The legends? They do all three. And that’s what Red’s is: a beloved, often overlooked shop that’s been serving hoagies to its neighbors in South Philly since the 1940s. 1900 South 9th Street

Antonio’s Deli Antonio’s opened in the former Chickie’s Deli space. Chickie’s would’ve absolutely had a spot on this list, but it’s gone now. Thankfully, Antonio’s is an admirable replacement, with a dozen-odd different hoagies on Sarcone’s rolls. They’ve got all the basics, and plus an anchovy hoagie (if that’s your thing), Italian tuna with prosciutto (which sounds delicious), and fried tomato with turkey and bacon which, even though it isn’t technically a hoagie, still should be mentioned. Because seriously, why didn’t I have that for lunch today? 1014 Federal Street

Ricci’s The meats are shaved thin to order, the bread is seeded (as it ought to be), the dressing is light, and the provolone has a bite. Building a quality hoagie takes years of experience, and Ricci’s — around since the 1920s — has had plenty of practice. 1165 South 11th Street

Gooey Looie’s There is nothing fancy at all about this place. The name explains the entire experience. We’re talking giant sandwiches, stuffed with meat and toppings and dripping with oil. It takes two hands to eat one of these, which is exactly as it should be. This is South Philly. Leave the finger sandwiches for Rittenhouse Square. 231 McClellan Street

Vincenzo’s This place has been a neighborhood hangout for decades. A straight-up luncheonette with Italian deli aspirations, it does breakfast plates, egg sandwiches on long rolls with anything from scrapple to asparagus and cherry peppers, makes all its hoagies with Carangi Bakery bread, and cuts everything fresh. Bonus: you can get a prosciutto and sharp provolone hoagie here for $7.50, which might be one of the best deals in town. 1626 South 9th Street

The Best Hoagies in West Philly, Northeast Philly, Manayunk and Beyond

Fu-Wah Mini Market | Facebook

Saad’s Halal Yeah. An all-Halal Middle Eastern restaurant that serves some of the best tuna or chicken salad hoagies you’ll find anywhere. This is why I fucking love Philly. 4500 Walnut Street

Fu-Wah Mini Market This Cedar Park sandwich spot and mini-grocer from the family behind Vietnam Restaurand and Vietnam Cafe is a beloved neighborhood institution. They’re famous for the tofu hoagie, a vegan take on banh mi — but their classic hoagies are the best in the neighborhood, with extra care taken to source great bread, fresh romaine (instead of iceberg), and the best hot peppers I’ve had on a hoagie outside of South Philly. 810 South 47th Street

Dattilo’s As if the Dattilo’s Main Event — a loaded Italian with roasted peppers and marinated artichoke hearts — and the special sandwich dressing that took 15 years to get right weren’t enough, Dattilo’s also has a roast pork hoagie. Yeah, you read that right. Roast. Pork. Hoagie. It’s amazing. 8000 Horrocks Street

Lennie’s Hoagies Lennie’s has like a million different kinds of hoagies, scattered across a variety of menus, all named after movies or songs or neighborhoods or countries or former employees or songs or inside jokes. The place is just nine different kinds of bonkers, but a lot of the hoagies are really excellent. Just take your time, find the one that speaks to you, and go for it. 6141 Ridge Avenue

Dalessandro’s Everyone knows this place has the best cheesesteaks around, right? Well, they also do some of the best hoagies in town, prepared with the same amount of care and served with the same kind of weighty, messy goodness. Just know what you’re doing before you walk in: step up to the counter, order, step aside to wait, and pick up your sandwiches at the other end. If everyone could manage that, the line would move a lot faster and I would get my hoagies that much quicker. Thanks. 600 Wendover Street

Barry’s Steaks There are so many things I love about this place: shredded lettuce, thick stacks of meat on the hoagies, lots of sandwich oil, Amoroso’s rolls, a cooler full of really good homemade sodas. Honestly, it’s the kind of place that should be used as the model for neighborhood hoagie shops everywhere. If I lived next door, I would weigh 400 pounds and be so happy about it. So next time the line is too long at Dalessandro’s, go here. There’s a pretty good chance you’ll never go anywhere else again. 471 Leverington Avenue

Lorenzo’s Steaks and Hoagies Another neighborhood joint that everyone knows for their cheesesteaks. But honestly, the hoagies are far superior — loaded, heavy, and handled with care. They come in three sizes (the large weighs something like four pounds), and the waits can get long during rushes. Just be patient and understand that good work takes time. 216 East Market Street, West Chester

Source: https://www.phillymag.com/foobooz/2018/11/29/best-hoagies-sandwiches-philadelphia/

[ketokaylas]

Having a snack between classes. It's bite sized dry salami bites from aldi with cream cheese. . . . . #Keto #ketogenic #ketojourney #ketosis #ketodiet #ketogenicdiet #ketofam #lchf #lowcarb #lowcarbhighfat #atkinsdiet #atkins #weightlossjourney #weightloss #fattofit #nocarbs #sugarfree #diet #dieta #cetosis #cetogenica #ceto #food #lowcarbs #lowcarbdiet #fatadapted #ketoadapted #healthy #health #healthyfood (at University of Wisconsin Milwaukee)

[jj-lynn21]

THE BAKE-OFF Bill & x-reader ch 2

Warnings: Some Swedish, dash of angst, fluff

Recipes:  VaniljaHjart heart shaped pastry  , Kanelbulle , chocolate chip cookies , mini apple pies 

Music a Swedish love song Mix, Tycker Om När Du Tar På Mig by Per Gessle. , lyrics translation 

ch 1

Bill is on the phone with his mother as he gathers all the ingredients she tells him. Flour, potato start, sugar, butter, one egg, vanilla extract and powdered sugar lay around the dinning room table. He let’s you have the kitchen and one of the two ovens.

“Jag gör henne VaniljaHjart för en baka av.” He tells her. “Något att fördriva tiden Ja vi kommer bra överens. havee allt vi behöver. Jag vill göra Kanelbulle också. Ja... Tack mamma.”

Bill sprayed some none stick oil on heart shaped tins you sometimes used for cookies or mini cakes. He does his best to hide the tins he is using from you.

“You cheated,” yell yelled from the kitchen. 

“Did not,” he yelled back as he combined the flour, starch and sugar in a white bowl.

“You used your mom for the recipe. Or should I say recipes?” You laugh. You creamed the brown sugar, granulated sugar and butter together. You had the oven set on three hundred fifty.

“Where did you get your cookies recipe?” Bill huffed. As he diced butter and cut it into the flour mixture, tossing it quickly together. He Covered the mixture with plastic cling film and stepped around you to refrigerate it.

“Well, my Uncle but I didn’t just call him for it,” you retorted while Adding the vanilla, then the eggs, one at a time.

“Still the same thing, Princess.” Bill grabbed a pan from over the stove. “Excuse me I have some simmering to do.” He Combined all the dry ingredients except vanilla in a saucepan. Simmered and stirring constantly until it thickened.

“Looks like a lot of work over there,” You glanced around him.

“I guess,” Bill turned the heat off. “This has to cool awhile. I will start on the Kanelbulle next. How’s those cookies coming?”

You went back to Sifting together the flour, baking soda, and salt. Then added it to the butter mixed it all on low speed. “Oh, I’m about ready to put these in the oven.” You folded in different sizes of chocolate chips and chunks.

Bill hummed as he Heated milk until small bubbles appear across the top. Then stirs in butter, sugar, salt, and ground cardamom. He lets the mixture cool until warm enough to not burn his fingers.

“Your taking up a few burners over there, Bill.” You Drop the cookie dough on a baking sheet lined with parchment paper using a small ice cream scoop. Then Dampen your hands and flatten the dough slightly before shoving it in the oven to bake for fifteen minutes.

Bill lifts a brow at you, “You need more room, Princess?” He Stirs in yeast. “This has to sit for ten minutes. The dough in the refrigerator has to be in there another hour and a half. You need help with your treats?”

He grabs around your waist as you start making pie crust. “I’m good. Are you trying to distract me from my baking?”

His fingers shimmer up and down your sides, “Just have nothing else to do for a bit. Can you explain what you are doing to me? Maybe you can teach me to make apple pie.”

“I just have to knead the dough before I roll it out.” You put your hands in the bowl and fold the mixer over on itself to form a good dough for the crust.

Bill puts his hands in the dough to work it with you. “This is fun, isn’t it?

The timer goes off on the oven, “Why don’t you help me by taking the cookies out of the oven. Just leave the oven on for pies.”

“Alright,” He slides his fingers out of your dough. Washes his hands. Then does as you asked. By that time, he can get to the next step in his baking.  He adds flour to the yeast mixture a half cup at a time until the dough is firm. He puts the dough in a red bowl. Covers it with a cloth. “This has an hour to rise.”

You are rolling out the crust for your pies. “Are we going to be able to enjoy yours today?”

“Everything better with time and love,” Bill said.

You stick a chocolate chip cookie in his mouth, “lots of love. Thirty minutes of my time.”

He finishes the cookie, “That’s the best chocolate cookie I’ve ever had.”

You smirk, “How many have you actually tried?” You use a glass with a round top to cut out circle and place each circle of pie crust in each cavity of a standard muffin pan. You gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. You put the crust in the refrigerator while you prepared to make the apple filling.

“We get loads of chocolate chips cookies on set,” Bill wrapped himself around you. “But no where near as good as yours, Princess. I’m going to get out of your way so you can get your pies in the oven. I’m putting on some music and will pour us both a glass of wine. Join me when you can.” He kisses your cheek.

You smile and shake your head, “Always talking your way out of trouble.” You chop up a few apples. Then get out a large mixing bowl to combine chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined.

“I try my best,” he grabs another cookie and a bottle of wine with two glassed before leaving you alone.

You remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between the cavities. You cut strands using the extra dough. Then drape them in in a crisscross design over your pies. You pop them in the oven for twenty-five minutes.

Bill has put on some Swedish love songs . When you walk in the room, he gets up to grab your hand swinging you into him to dance. Your right hand in his. Left resting near his shoulder. His free hand rubbing your back. You sway to the music as you look into each other’s eyes.

“I think you look so sexy with flour in your hair,” Bill dips you down and back up slowly.

“I tend to really throw myself into my work,” You smirk, “I saw you were using the heart shaped tins. I can’t wait to taste what your making. Can you tell me?”

“I wanted that to be a surprise, but I should know I can’t hide anything from you.” He lays his forehead against yours talking softly as you dance. “VaniljaHjart are heart shaped shortbread pastries dusted with icing sugar and filled with vanilla custard. Kanelbulle is just cinnamon, sugar in a bread similar to your cinnamon rolls but much better. At least I think they are better. I’m not sure what you will think.”

“I’m sure I will love both of your pastries.” You smile. “Just like I love this music.”

You sit on the couch. Your back against Bill’s. Sip some wine together as Bill attempts to sing one the songs to you in a whisper Tycker Om När Du Tar På Mig by Per Gessle.  “Jag tycker om när du tar på mig, j, Ag tycker om när jag ser dig vid min sida. Tycker om när du finns hos mig, Jag tror det aldrig kan bli, bättre än såhä-ä-ä-ä-är. För mig. (I like it when you touch me, I like it when I see you by my side, like it when you are by myside, I think it could never be better than this.) You smile up at him. When you finish your wine, Bill puts the glasses on the table and wraps around you.

“Nothing is better than this right here and now, Princess,” Bill murmurs in your ear.

You lean back closing your eyes. That’s when the oven timer goes off.

“Pies are done,” You get up with a deep sigh hating to lose the comfort. “They just have to cool.”

“My treats should be ready to finish making,” He gets up with you taking the glass in the kitchen to rinse in the sink.

The house smells like apple and cinnamon. Bill gets the dough out for the Vaniljhjärta. He rolls it out on the counter. “Keep the oven on for me, Princess.”

“Sure,” you put your pies near the cookies to cool. Watch him as he bakes.

Bill Presses the dough into the heart tins. He fills in the dough with vanilla cream and covers the top with another layer of dough. He puts them on a cookie sheet. Then into the oven for fifteen minutes.  

He gets the dough out for the Kanelbulle. He tosses some flour on to the table surface before beginning to knead the dough lightly. After that he Divides the dough into two halves. He rolls both halves out into rectangles and brushes melted butter on them.

You watch intently not making a sound. Bill is focused on his work.

Bill Combines sugar and cinnamon in a small bowl. Then he sprinkles the mixture evenly over the dough. Starting at one of the long sides he rolls each rectangle like a jelly roll to form a long cylinder. He cuts the roll into equal slices using two of his fingers for the width. He places them in cupcake wrappers and puts a towel over them.

“They have to rise for forty-five minutes,” The timer goes of for the Vaniljhjärta and he gets them out.

“They smell really good,” You tell Bill. “And look cute to.”

“They have to cool before I take them out of the tins and sprinkle them with powdered sugar.” He advised you. “I’ll throw together a charcuterie board to balance out the sweets.”

“Ok, you win,” You throw your hands up in defeat. “You are the expert baker and chef of this household.”

Bill chuckles, “I don’t know about expert or a true chef, but I guess I do alright.” He gets the cheese board down from a high cupboard since he is the one that uses it the most. Puts some ham, salami meats and swiss, mustard, and gouda cheeses with crackers and grapes. He puts it on the dining room table. “Come on, looks like the wine has your cheeks all red. We haven’t eaten anything but chocolate chip cookies today. You think I can have some of your apple pie?”

That last part sounds pretty suggestive to you but maybe it’s the wine on a practically empty stomach. “I’ll always give you my warm apple pie.” You giggle putting one on a small plate for Bill to try.

He bites into half of the small pie. Closes his eyes in enjoyment, “mmmm.” He looks at you, “So, good.”

You blush a bit, “Thank you.” You nibble at some cheese and crackers.

Once Bill feels the VaniljaHjart are cool he sifts powdered sugar on them. He puts one on a plate and makes a second plate for himself because he really misses these from home. “try one of these. I really love them. I hope they turned out right. Hope the custard inside is cool enough.”

You take a bite. Some of it crumbles on your lips. Custard ooze out the side you bit. You lick your lips, “definitely worth the work you put in Bill.”

Bill takes a bite, “tastes like home.”

You reach for his hand holding it, “As soon as this quarantine is over, we will go see your family. I am sure they will want to throw a huge party to get everyone together. I know it might night help, but I appreciate you wanting to be locked up with me instead of going to be closer to family with Alex.”

“I know they are safe together,” Bill assured you. “I wouldn’t be able to sleep if you were alone.”

“I wouldn’t be sleeping without you here either,” You smile.

“I’m going to finish up the Kanelbulle,” Bill gets up getting egg wash and pearl sugar and almonds. He brushes the rolls with egg wash and sprinkles them with the sugar and almond mixture. He pops them in the four hundred twenty-five-degree oven.  “Seven minutes and you get one more Swedish treat.”

You walk over and get on your tiptoes in front of him. He bends down a little until your lips meet his. No hands. Bodies not touching. A sweet sincere kiss of appreciation. You lean back against the kitchen island.

Bill looks to you. Licks his lip, “You taste sweeter than any of these treats.”  You look down blushing. He walks over. Cups your face in his hands pulling your gaze back to him. “What I meant to say is I love you, (YN)”

You gently massage the back of his neck. “I love you to.”

The oven time goes over. Bill gets the Kanelbulle out, “Maybe we have these for breakfast. After we take a shower how about we turn in for the evening?”

You reach to break off a small piece of the cinnamon and sugar goodness circle. You blow on it. Fingertips barely able to hold the heat. You pop it in your mouth enjoying the taste. “Couldn’t not taste all your goodies. Very tasty. Now I’m ready to call it a night.”