Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.   

True Blood returns this Sunday! I don't know how I feel about the fairy aspect but whatevs I'm psyched. HBO has an 8 minute trailer up, in case you haven't seen it.

How cute is this baby hippo? (via Pinterest. By the way you can see everything I pin on Pinterest here.)

Erin's reflections on being an introvert, which I empathize with, linked this post by Carl King highlighting 10 points from The Introvert Advantage (How To Thrive in an Extrovert World), by Marti Laney, Psy.D. If you've ever wondered why I'm so ... maybe that will help you decipher me.

“A new dress doesn’t get you anywhere; it’s the life you’re living in the dress and the sort of life you had lived before, and what you will do in it later.” – Diana Vreeland (via Zuburbia Vintage Clothing)

This week PBS' POV started airing weekly documentaries. I caught Kings of Pastry Tuesday and highly recommend it. My breath caught several times at the beauty of the pastries and drama of the competition between 16 chefs to become Meilleurs Ouvriers de France. I was also impressed at the collegiality of the competitors and current MOFs. You can stream it online here until September 20, 2011. Later this summer I plan to catch Sweetgrass, Enemies of the People, Storycorps and Last Train Home. I just wish they didn't air at 11 p.m. in my area; local PBS is making me miss DVR. Who would have thought?

Kitchens in Cuba

A Year of Meals Mapped 40 Ways is fascinating and allows you to consider the value of many different infographic styles side by side. While the stacked line graph and rainbow diagram's caused me to linger they weren't as easy to understand as some of the others. Fascinating. (via Food News Journal)

Recipes Bookmarked
Banana Rosemary Baby Bundt Cakes with Rosemary Brown Butter Icing at Always Order Dessert
Boston Cream Whoopie Pies at Baking Bites (I love this type of donut.)
Chap Chae (a.k.a. Jap Chae) and Pad See Ew at NPR's Kitchen Window
Mom's Gazpacho Recipe at Epicurious via Meg, who said it was DELICIOUS.
Rich Homemade Ricotta at Smitten Kitchen based on Salvatore Brooklyn's recipe, which is like no other...or at least it was until Deb made her own version.
Three-Ingredient Summer Cocktails at NY Times, especially the Guadalajara Sour, Cherry Caipirissima and/or the Take 3. They had readers send in their suggestions too via Twitter.

Heading to Governor's Island from Manhattan, July, 2010

Find more artists like Sharon Jones and the Dap-Kings at Myspace Music

If you live in Richmond, you can see Sharon Jones and the Dap-Kings tonight for $10 at Friday Cheers!

Summer Squash Brownies

Interning at Red Dog Farm is leaving me with lots of delicious summer squash! For some reason people at the market seem to prefer sleek, green zucchini over its bumpy yellow sibling, squash, so I wanted to think of a way to encourage squash consumption. And what better way than incorporating it into something sweet? If it can be done with zucchini, it can be done with squash. After all they are pretty much interchangeable due to their mild flavor and high water content.

This reasoning and insatiable craving for chocolate led to brownies. Inspired by the recipes listed at the end of the post, I came up with a fudge-like brownie that no one will guess contains squash. I've also limited the amount of added fat and sugar in the recipe, making it a healthier choice than many brownie recipes out there.

Pleased with my end result I brought, apparently illegal, samples to the Farmer's Market this past weekend. They were gone by 9:47 a.m. as were our blueberries, which I'd say makes them a hit. Even the small children who tried them were happy (and none the wiser). I liked that people liked them and I liked it even better that I wasn't busted by an inspector for my contraband baked goods! Enjoy.

Summer Squash Brownies
Yield: One 8 x 8 square pan, which I cut into 25 pieces

4 ounces Unsweetened Chocolate
3 tablespoons Unsalted Butter
1 teaspoon Vanilla
1 cup Sugar
1/2 teaspoon Salt
1/4 cup Whole Wheat Flour (All all-purpose flour should be fine too.)
1/2 cup Unbleached All-Purpose Flour
3 Large Eggs at Room Temperature
1 cup Grated, Pressed Summer Squash
1/3 cup Semisweet Chocolate Chips

1. Grate the squash using the large holes on a box grater or a food processor's grating plate. Place the grated squash in a colander with small holes over the sink and press the liquid out with a spatula. Let the squash rest in the colander in the sink.
2. Preheat the oven to 350 degrees Fahrenheit and grease a 8 x 8 baking dish with olive oil. 
3. Place 4 ounces of unsweetened chocolate in a large, microwave-safe mixing bowl. Heat on high for 2 minutes, then stir. Return to the microwave for another minute on high, remove, stir and add the butter. Heat for another 30 seconds. You want the butter and chocolate to both be just melted. Stir them until smooth. 
4. Add 1 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of vanilla, 1/4 cup of whole wheat flour and 1/2 cup of white all purpose flour to the chocolate and butter mixture. Stir to combine. It will look very dry...
5. Crack the 3 eggs into the bowl. Stir to combine.
6. Press the squash one more time to get as much liquid out as possible. Measure out 1 cup of it into the bowl. Stir.
7. Add 1/3 cup of chocolate chips to the bowl and stir them into the batter.
8. Pour batter into the prepared 8 x 8 pan and place it in the oven. Bake for 20 minutes or until a knife pierced in the middle of the pan comes out free of crumbs. Take care not to overcook the brownies or they will get dry.
9. Remove the pan to a rack to cool for 5 minutes, then remove it from the pan onto the rack. Once cool wrap in plastic and chill overnight. While the brownies can be consumed hot, they taste best the next day.

They also taste good slightly frozen.  

Recipes Referenced
Chocolate Zucchini Cupcakes at 101 Cookbooks
Fudgy Brownies at Martha Stewart via The Kitchn
Fudge Drops at King Arthur Flour
How to: Make Cakey, Chewy and Fudgy Brownies at Fine Cooking via The Kitchn
Moosewood Fudge Brownies at Everybody Likes Sandwiches
Zucchini Chocolate Chip Cookies from the great book Animal, Vegetable, Miracle

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.   

Six Word Story Every Day tells a story daily through 6 words (obviously). If you enjoy typography, you'll like it. Silence Has Never Sounded So Good at Time and a Half led me to their website and may be my favorite. Windows not frosted but steamed up, He leapt, fell but never landed. and Broken words for the broken souls also caught my fancy.

I ended up at Time and a Half thanks to Kristina at Up Your Wall noting that Kat there had highlighted some of their art. Liesl Pfeffer's twist on travel photography truly is art. I love Mountain Waits. Yes, there is a theme here; mountains amaze me.

Speaking of mountains, I would like to join the mob of tourists visiting the Great Smoky Mountains National Park to witness the synchronous fireflies mating. That NY Times video is a nice technical overview, but here's a pretty picture. Hurray for a new, domestic destination (Gatlinburg, TN) that isn't out West.  

With the big 30 coming in September I may have to copy Subtle Revelry's matchstick birthday candles.

I've always been intrigued by antique lampshades with swing-y fringe; this fringe chandelier at The Sweetest Occasion takes that idea to the next level.

The FDA has created new rules for Sunscreen labeling as the NY Times detailed here. Most relevant is this advice for selecting sunscreen "Dermatologists suggest that consumers look for products that say 'broad spectrum,' have an SPF between 30 and 50 and generally reapply lotion every 40 to 80 minutes." Here's to avoiding sunburn this summer!

It wouldn't be a complete week if I didn't link something awesome from Courtney. This week I've chosen Juliette Tang's Still Life with Book photo series on Flickr. Juliette creates a still life portrait based on a book's contents that includes the book.

Recipes Bookmarked
Apple Pancake Cake (Gluten-Free) at VitalJuice
Asparagus, Mushroom and Ham Quiche with a Potato Crust at PositScience (because a potato crust sounds brilliant!) from For the Love of Cooking
Blueberry Sorbet at Simply Recipes
Faux Full Fat Blue Cheese Potato Salad at Audax Artifex
Mango-Ginger Potato Salad at Parsley, Sage, Desserts and Line Drives
Oat Bran and Flax Seeds Whole Wheat Broom Bread at Gayathri's Cook Spot
Potato Power Salad (Beets, Avocado, Edamame and Tahini Dressing) at Zodelicious

Great Falls Park, McLean, Virginia, April 2009

Find more artists like Those Darlins at Myspace Music

I prefer their more recent music as it is a bit less country but it is all good.

Five Layer Fiesta Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Jami provided recipes for Green Bean Potato Salad, Creamy Yogurt and Dill Potato Salad, Light Potato Salad and German Potato Salad. You can check them and the full challenge out here. Thank you for a fun and tasty challenge, Jami. This challenge definitely inspired me as you can see below.

-------------

Have you ever had seven layer dip? In case you haven't, it consists of refried beans, taco seasoning, tomatoes, guacamole, cheese, sour cream, green onions and olives layered in a dish. It is addictive. I've been known to demolish it and a bag of tortilla chips at parties...by myself...not healthy and mildly embarrassing.

Inspired by that special occasion dip I created this Five Layer Fiesta Potato Salad, which fills the same craving without the messy fingers or crazy calorie intake. The nutrient dense ingredients are filling and include a good amount of dietary fiber since the skin stays on the potatoes. Keeping the ingredients layered makes for an attractive presentation that is still party perfect - at least until the first scoop happens.

Who wants traditional Seven Layer Dip only at parties when you can have this salad anytime? Feel free to tweak the recipe for your own purposes... I may add black beans in the future.

Five Layer Fiesta Potato Salad
3 Red Potatoes (approximately 1 1/4 pounds)
1 Orange Bell Pepper
2 Avocados
1 Lime
3/4 cup Salsa
1/2 tablespoon Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 cup Reduced Fat Cheddar Cheese (l like Cabot's 75% Reduced Fat Cheddar.)
1/4 cup Chopped Cilantro

1. Scrub the potatoes and remove all projecting eyes/dents. Dice into 1/2 inch cubes placing them into a large pot half full of water as you go. Once all the potatoes are in the pot, turn the burner up to high and bring the water to a boil. Boil the potatoes for approximately 27 minutes or until potatoes yield easily to biting but retain their shape. Drain potatoes and rinse with cold water to prevent additional cooking.
2. While the potatoes boil, dice the orange pepper into 1/2 inch pieces. Cut the avocado into 1/2 inch cubes, placing them in a container and squeezing half of the lime over them to prevent browning. Remove the cilantro leaves from the stems and chop enough to fill 1/4 cup.
3. Place the drained potatoes into a mixing bowl. Squeeze the other half lime over them. Add 1/2 tablespoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Toss to combine.
4. Move the potato mixture to a serving bowl. This is your first layer.
5. Top the potatoes with the orange pepper, then add the avocado on top of it. Pour the salsa over the avocado.
6. Sprinkle the avocado with cheese, then cilantro.
7. Chill until ready to serve. It can be served a room temperature or cold.

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.  

Models Unretouched still look great! But they also look a little more like normal people and that is comforting.

Chile's Puyehue Volcano Erupts - a story in pictures at The Atlantic.

Toby Ng's World of 100 answers the question: If the world were a village of 100 people, what would its composition be? through 20 infographics. They are a simple, startling reminder of inequities in the world and more personally how privileged I am to live the way I do. (via Courtney)

Decluttering as Zen Mediation

Recipes Bookmarked
Ginger Rhubarb Chutney at All Our Fingers in the Pie (I like the idea of a savory preparation!)
Matt Bites' Fudge Popsicles at Smitten Kitchen
Hamburger Buns at Deliciously Organic
Quick Salmon Tikka with Cucumber Yogurt Sauce at Jamie Oliver
Sweet Strawberry Coconut Ice Cream + Chocolate Sauce at Healthful Pursuit

Rosslyn, VA, June 2005

(I'll be near there for a hot second this weekend.)

Find more artists like Marissa Nadler at Myspace Music

Her voice reminds me of Mazzy Star. Does anyone else remember her?

May Our Chickens (and My Racing Mind) Rest in Peace

Last week Dad transferred our seven chickens from indoors to a coop he built them outside. During the day the chicks wandered near the coop or roosted inside and at night they willingly re-entered it to be locked up for safekeeping. We were all much happier! They liked the freedom and we liked that the house no longer smelled.

This morning when Dad went to let them, there was one living rooster, four dead hens and lots of feathers. He found Miss Cleo, my Easter Egger, in the yard and another brown one is still missing. We have no idea how a predator got them out of the hen house! Or even got in there... Its windows were wire-lined and there weren't any cracks bigger than the 1/4 inch up where the roof and the walls met higher than 8 feet up. Based on these descriptions it must have been a fox. (Mr. Fox, you are no longer fantastic.)

The chickens weren't my idea. They weren't friendly. They weren't even laying eggs yet and I had said from day one that if they turned out to be roosters we were eating them... I know predators go after chickens. Yet I am upset. We had nurtured them from little balls of fluff into pullets that were big enough to live outside. If we ended up eating a rooster, it was our decision. These deaths, like most deaths, were not our decision. They are shocking and feel like theft.

I turned my life on end this past December. I left NYC's hustle, bustle and breathtaking bits of blue sky between the tall buildings, its comfortable friends and patterns and came home to pursue a different future. I started non-curricular classes to complete pre-requisites to apply to graduate programs, volunteering, catering and trying to catch up with the people and the changes in Richmond that had occurred since I left in 2003 for the DC-area then NYC. I had reluctantly decided to try and be brave; I still am trying.

Some days I feel like I'm pursuing destiny and everything is great! Other days, like today when something little goes wrong, I struggle. Logically I know life is unpredictable, rolling with the punches is good, that the only way I can succeed is to stop worrying and act, blah, blah blah... But here I am catastrophizing that the chickens have died, I'm not going to get through the hard science classes I largely bypassed in undergrad, graduate school won't happen, etc. Silly.

Anyway, I thought I would empty my mind here hopefully disrupting the cycle so I can get back to Microbiology. Success isn't going to come from dwelling on the past or worrying about the future. It may not come from dedicated studying either, but at least I will actively have tried rather than letting the fear of failure halt me. If the current plan doesn't work out, there is another one somewhere... I just have to be open to whatever comes my way.

May our chickens rest in peace and may we find the rooster a new home, so he doesn't meet the same fate as the other chickens tonight. 

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. 

Stories about how people improved their lives by changing their diets always intrigue me. I would say they inspire me except that I keep not taking the appropriate steps... Hopefully one day I'll get over that bump. In the meantime, memorable stories I've read over the past few months that illustrate a connection between what individuals eat and how they feel.
Jay Parkinson + MD + Ph.D. cut caffeine and lost his daily migraines.
Carrie at Deliciously Organic manages her Hashimoto’s disease (thyroid) with diet.
Helene at My Tartlette manages her Meniere's disease by eating gluten-free.
Nicole at Pinch My Salt manages her reactive hypoglycemia with diet.

The "What's Cooking, Uncle Sam?" exhibit at the National Archives Building in Washington, DC sounds fascinating. It covers 200 years of America's relationship with food and the government's role in it. It runs from June 10, 2011 – January 3, 2012 and is free.

It is here! The USDA's Food Pyramid has been replaced with MyPlate. This format is easier to interpret, but I find it shocking that $2 million will have been spent between developing and marketing the new logo and creating the new accompanying web site. Marion Nestle offers her commentary on the new format and  highlights other eating guides that use the plate as their shape here.

Vogue Italia is featuring three beautiful plus size models on its July cover. (via Courtney who rightly comments "But did they have to sit the "plus sized models" at a dinner table?") French Elle's April cover featured Tara Lynn, one of the models. You can see her 20-page editorial from that issue here.

Zuburbia has a neat weekly feature where they curate the best vintage items on eBay. It is worth the time if you enjoy vintage.

Jelly Shot Test Kitchen - brilliant and surely delicious. I had been contemplating a pursuit of this sort when Courtney posted this. It will be a good resource should I go down that road and, in the meantime, it is great eye candy.

Richmond residents - Broad Appetit on Sunday sounds mighty tasty. 

Recipes Bookmarked
Coconut Shrimp Poppers with Chili Mango Cream at Pinch My Salt
No Knead Bread (8-12 hour version) Pizza Dough at David Leibovitz
Ranch Dressing at Deliciously Organic

Carribean, May 2006

(I wish I were there now!)

I'm not a huge fan of mash-ups, but Paul makes a good case for them with this one featuring Radiohead and Dave Brubeck. Click through to hear it.

Honey-Rum Roasted Rhubarb

Last year Molly from Orangette wrote about her variation on Canal House's Roasted Rhubarb so convincingly that I had to try it. It was a risky move as I had never had rhubarb without strawberries, but there was reward in its sweet, tart taste. So for a while I reveled in it and then rhubarb was out of season.

Cue Spring in Richmond this year and a dearth of rhubarb. Apparently it is a Northern crop, so it isn't widely anticipated or available here the way it is in New York City. After a few weeks of searching I was resigned to not having rhubarb, then I saw it on Farm to Family's produce list! I squealed and promptly went to pick up some of the red celery-looking stalks.

Molly's original version still is great, but I've tinkered with it a bit halving the proportions, removing the refined sugar and using rum in lieu of wine. With wine you end up with a spare 3.5 cups to drink, which didn't interest me nor did cluttering the fridge with the bottle. Rum can be held for at room temperature in the pantry and it goes well with honey.

This rhubarb has more flavor and is sweeter when cold, so I recommend eating it that way although it eating it while its warm won't hurt you. Enjoy the rhubarb on its own, over plain greek yogurt for breakfast or over popovers, which convinced my mom that "stewed rhubarb" as she was raised eating it was actually quite tasty rather than the mushy, undesirable stuff of her memories.

Honey-Rum Roasted Rhubarb
Adapted from Molly at Orangette's twist on a recipe by Canal House Cooking, Volume 3.*
Yield approximately 1.5 cups

1 pound Rhubarb, trimmed (the leaves are poisonous!) and cut into 2-inch lengths
1/4 cup Honey (I used clover.)
3 tablespoons White Rum (We had Ronrico. Don't judge. It worked.)
1 tablespoon Water
1/2 Vanilla Bean, split up its center

1. Set a rack in the lower third of the oven, and preheat the oven to 350 degrees Fahrenheit.
2. Pour the honey, rum and water into the bottom of a pyrex dish (a dutch oven or other over-safe pot would work too). Add the rhubarb and stir gently to combine the ingredients.
3. Bake uncovered for 15 minutes, then remove the dish and stir the rhubarb to ensure even cooking.
4. Return the dish to the oven and continue baking it for 15 more minutes.
5. Remove from the oven, cool briefly on the counter and then place it in the fridge to cool overnight.

*It looks like David Lebovitz and Sarah Galvin at All Our Fingers in the Pie have done something similar too!

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Between a summer cold and starting an intensive 8-week Microbiology course and a farm internship this week, I'm feeling a bit all over the place. All that fun has led to my using the internet less this week than some, which was probably a healthy change. I am still seeking balance and restored health but I swear a true food post will arrive next week as expected (by me!).

I hope you all have a wonderful weekend and remember to honor our soldiers who have fallen in service (to the US or your country wherever you may be).

I don't have a digital SLR but hope to one day. Either way this tool looks like a great way to learn about how your camera settings affect your shots. (via How About Orange)

This full gathered skirt makes me wish I followed through on the half-baked attempt to learn how to sew. Gertie appears to have great tips for making vintage-style clothing. I know I was mesmerized for a bit with her blog. I bookmarked this Fashion District Guide, A Fabric Place in Baltimore and this video on doing the Victory Roll hairstyle. (via How About Orange)

If you are a visual person and haven't seen Pinterest, check it out. It enables users to make visual collages  based on topics of their choosing and to follow other people's collages. You can request an invite or I can invite you if you give me your e-mail address. I think I have 4 more invites...unlike Gmail they don't seem to provide users with infinity invitations.

iMuscle looks like a neat iPad app for those into working out. It allows user to search for exercises by exercise and individual muscles.

Recipes Bookmarked
Artichoke Hummus (a good use for the GALLON of artichokes in the basement?) at Pinch My Salt
Beef Jerky (Carrie makes it sounds so simple and irresistible.) at Deliciously Organic
Chinese Barbeque Pork at Momofuku for 2
Cole Slaw with Wasabi Dressing at David Lebovitz
Egg Nests at Simply Recipes
Fruit and Oat Snack Bars (The White House version) at  Yahoo News! Weekend Edition
Honey Almond Mini Cheesecakes (No refined sugar!) at Pinch My Salt

Yellowstone National Park, August 2008

Find more artists like Britney Spears at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Grocery trucks are a clever way to help relieve food desserts (areas without access to fresh foods/groceries). Michael Pollan highlighted New Mexico's recently started MoGro on his twitter feed but here in Richmond, Virginia we have Farm to Family, which began in 2009. We're ahead of the curve. ;)

Am I Wearing Pants? Blair Waldorf would approve of this infographic. (via Kimberly)

This d-i-y shipping pallet vertical garden looks amazing. I liked the woolly pocket outdoor wall planter at CB2 but this is better.

A post on body image at Keiko Lynn, who has great style and fun make-up tutorials. I added her blog to my reader almost instantly after finding it. (via From Me To You)


Bcycle, a bicycle sharing program, has launched in several US cities. Check it out -- you can even vote to get it in your city! I read about bike sharing while I lived in NYC and thought it would be an awesome thing to have available. (via Jay Parkinson + MD + MPH)

Social Flights, a flight sharing program where regular people can organize and fly on private planes. (via Courtney)

Recipes Bookmarked
Cuban Flank Steak at Kayln's Kitchen
Gumbo Z'Herbes (Green Gumbo) and a wealth of other gumbo info at Audax Artifex
Teriyaki Noodles with Asparagus and Edamame at Mark Bittman

Mom's bunny, Cuddles, has finally acclimated to his new home and now gives bunny kisses.

Find more Au Revoir Simone songs at Myspace Music

Gumbo, Revisited

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh. Last June I made Paula Deen's Gumbo with my friend, Meg, and really enjoyed the final product so I was happy to revisit it. Thank you for the reminder, Denise!

For the challenge, I made a half portion of Drew’s Chicken & Smoked Sausage Gumbo without the file powder as I couldn't find it locally. I chose to use the full amount of okra since I love its slippery texture and felt like the extra bright green pretties up the gumbo. I reduced the oil at the start a bit more than half and didn't find the texture of the final product to be adversely affected.

I have two tips for you when you make gumbo:
1. When you add the onions to the roux have a snack ready as the mixture smells just like hush puppies and the gumbo won't be ready to eat for quite a while.
2. Don't start gumbo at 7 p.m., especially if you are leaving town at 12:30 a.m. and planning to say hello to the grandparents across town before you leave. Gumbo will win, the grandparents will be sad and you will feel guilty. However, you won't resent the gumbo too much as its savory, smoky flavor is irresistible. Its only drawbacks are the cooking time and the expense of multiple meats. Save it for the weekend and budget wisely but definitely make it.

Since I enjoy the flavor so much I think I'll try a vegetarian version next to see how it compares. I'll let you know.

Drew’s Chicken & Smoked Sausage Gumbo
Minimally adapted from My New Orleans: The Cookbook, by John Besh
Serves 5-6

1/3 cup Canola Oil
1/2 cup Flour
1 Large Onion, Diced
1/2 Chicken (1 1/2 to 2 lbs), cut into 5 pieces (I removed whatever skin came off easily but leaving it on is fine.)
1 tablespoon Basic Creole Spices (recipe follows), or store-bought Creole spice blend
1 pound Spicy Smoked Sausage, sliced 1/2 inch thick
1 stalk Celery, diced
1 Green Bell Pepper, seeded and diced
1 small Tomato, seeded and chopped
1 Cloves Garlic, minced
Leaves from 1 sprig of fresh Thyme
1.5 quarts (6 cups) Chicken Stock (I used defatted homemade stock mixed with veggie broth since that is what I had on hand.)
1 Bay Leaf
3 ounces Andouille Sausage, chopped
2 cups (11 ounces) sliced frozen okra (fresh would work too but it isn’t the time for it in Va.)
1/2 tablespoon Worcestershire sauce
Salt, Pepper, Filé powder and Tabasco, to taste (I didn’t add any of these items!)
4-6 cups Rice or Grain of your Choice

1. Prepare homemade chicken stock, if using.
2. Prepare homemade Basic Creole Spices. (Recipe below.)
3. Season the chicken pieces with about 1 tablespoon of the Creole.
4. Cut, dice, chop and mince all of your vegetables.
5. In a large cast-iron or heavy-bottomed pan, heat the canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes. Don’t step away as it will burn!
6. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes dark brown, about 10 minutes. 
7. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes. 
8. Add the sliced smoked sausage and stir for about a minute.
9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
12. Add the chopped andouille, okra, and Worcestershire. If desired, season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.

Basic Creole Spice
From My New Orleans: The Cookbook, by John Besh
Makes 1/4 cup. Can be stored for up to 6 months.

1 tablespoon Celery Salt
1/2 tablespoon Sweet Paprika
1/2 tablespoon Coarse Sea Salt
1/2 tablespoon Freshly Ground Black Pepper
1/2 tablespoon (15 ml) (7 gm) garlic powder
1/2 tablespoon (15 ml) (7 gm) onion powder
1 teaspoon Cayenne Pepper
1/4 teaspoon Ground Allspice

1. Mix together all spices in a bowl.
2. Transfer the spices to a clean container with a tight-fitting lid.

 

Find more songs like Good Girls Go Bad [feat. Leighton Meester] at Myspace Music

I chose this song in honor of Gossip Girls' Season Finale tonight. I can't imagine what new drama they will have cooked up this week...

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Apologies for this being late... The blogger snafu combined with spending time in NYC prevented me from prompt publishing. I'm waiting for my next engagement now! It is so nice to be visiting.

An urn that will turn you into a tree and a comic from XKCD on Marie Curie (via Courtney).

Leslie pointed out this blog to me and I loved it, of course.

These shoes on this dress look like a party to me.

As a(n admittedly lax) member of the Presbyterian Church (USA) I was excited to see that the church voted this week to permit the ordination of people in same-sex relationships.

Recipes Bookmarked
5 Northern Thai Recipes at NPR's Kitchen Window (I would go for the Basil Chicken and Spicy Papaya Salad)
Easy Key-Lime Pie Push Pops at The Cupcake Project
French Macaroons with Nutella at Dessert for Two (via Baking Bites)
Tandoori Mushrooms and Naan at NY Times
The related article has interesting facts about Tandoors -- the oven traditionally used to cook these foods.

Peñón de Ifac, Calpe, Spain September 2009

Delicious Imperfection: Mother's Day Cupcakes

Mom loves yellow cake with chocolate frosting so I tried making a small batch of cupcakes for Mother's Day. Things did not go as planned but the results were still pretty delicious. To demonstrate how my cooking and baking are a work in progress and as part of my ongoing effort to embrace imperfection, I thought I'd tell you about the cupcakes anyway.

Initially I couldn't find a yellow cake recipe in my bookmarks, then I realized yellow cake is the same as any basic cake. Its name just refers to the whole eggs being used. Once that was resolved, I printed Cupcake Project's 3 Vanilla Cupcakes with Vanilla Sea Salt with the intention of halving the recipe and using one vanilla. I set out the egg and 3/4 cup of butter to come to room temperature and started dinner. If only I also had taken the time to note the halved portions on the recipe...

Because guess who added the full portion of vanilla sugar to the halved butter? This shouldn't have been a problem as I'm not one to cry over double the cupcakes but it turns out I was short an egg and lacked the quantity of milk needed to make even the halved portion. I improvised and made up the difference with a flax egg and buttermilk. Somehow, God only knows, the batter still was lovely, light and delicious going into the oven.

Unfortunately after baking my cupcakes had concave midsections. Oops! Since the cake was still moist, buttery, vanilla goodness I need another solution. Cue filling their bellies with glossy chocolate ganache. The end product looked decent, tasted good and could be eaten with a spoon. Mom was happy and I was placated. Where there is a will there is a way... But next time I bake I'll try to remember the notes below.

1. Check ingredients prior to starting a project
2. If you plan to halve a recipe, take the time to write out the reduced proportions.
3. Pay full attention when baking (and cooking) for best results.
4. Baking is a science! Improvised baked goods are best left to professionals (or at least left for occasions where there isn't time-sensitivity.)

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Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.  

Vaccines Save Lives at the Cost of Everyday Splurges, an infographic with a good point. (via Jay Parkinson + MD + MPH )

While a Semolina-Crusted Soft-Shell Crab BKT Sandwich isn't me, I love Alejandra at Always Order Desserts posts' description of the joy of eating locally and seasonally. I miss doing this. One of the hardest aspects of moving home has been eating differently as I am no longer cooking for one. Then again, I also have more freedom to test ideas as I no longer am the only one eating the leftovers if I fail.

Gorgeous Spring photos that make me miss NYC! I can't wait to be there next weekend.

Vika and Damaris, are launching an online fashion business: Pattern Rebellion. Check out their blog for the fashion news and tips!

Melanie letterpresses lovely things. I especially enjoy her modern etiquette series - check out these coasters.

This quote sums up my feelings about Osama Bin Laden's death: "I mourn the loss of thousands of precious lives, but I will not rejoice in the death of one, not even an enemy. Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars. Darkness cannot drive out darkness: only light can do that. Hate cannot drive out hate: only love can do that." --Martin Luther King, Jr. It isn't entirely accurate (more on that here too) but what can you do? (via Joe De La Cruz, Rebecca Buck, etc.)

Lunch was served on the L-train in Brooklyn, of course. My favorite line from the article is "Other riders gawked or — this is New York, after all — continued staring ahead and listening to their iPods." So true.

Recipes Bookmarked
Coconut Margarita with Toasted and Salted Coconut Flakes at Eat Make Read
Plantain Fudge at Zesty South Indian Kitchen
White House "Purely Chocolate" Chocolate Mousse (via Svelte Gourmand)

Belle Isle in Richmond, VA May 2011

The Improvised Life put this out as a Monday jump-start but I'm reposing it as a weekend kick-off. I challenge you to watch the energy and athleticism of the dancers and to listen to the music and not tap your toes.



Should you ever be in New York City and like this type of music, seek out Michael Arenella and his Dreamland Orchestra. Their Governor's Island Jazz Age Festival will be June 18 and 19 and August 20 and 21st. I will be making at least one day of the four happen as it is a great excuse to visit the city (or escape from it if you live there).

Garam Masala Oatmeal-Raisin Cookies

Inspired by Julie at One-Wall Kitchen's decision to include maple mousse as a ripple in homemade apple cinnamon ice cream I decided to freeze my leftover mousse and make "ice cream" sandwiches. Cinnamon and maple sounded great, so I wanted to use oatmeal raisin cookies. Needless to say when I spotted the Garam Masala Oatmeal-Raisin Cookies Monica Bhide adapted it was all over.

I halved the original recipe and then going by taste reduced the garam masala by an additional 1/4 teaspoon since my spice tolerance isn't the highest. The remaining garam masala and raisins still provided plenty of flavor to mask my other change -- switching out the white flour for whole wheat as whole grains are good. The resulting cookies are chewy inside with a crisp exterior and a slightly spicy flavor that builds as you eat them.

Making these cookies was so easy I am wondering why I don't make cookies more often...we'll see what happens there. Ha! As for the maple mousse, it was tasty cold but a little chewy once frozen. That won't be happening again.

Garam Masala Oatmeal-Raisin Cookies
Slightly adapted from these Garam Masala Oatmeal-Raisin Cookies Monica Bhide adapted at NPR's Kitchen Window
Yields 2 dozen cookies

3/4 cup Regular or Quick-Cooking Oats
3/4 cup Whole Wheat Flour
1/2 tsp Garam Masala (I used store-bought.)
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
1/2 stick (1/4 cup) Unsalted Butter, room temperature
1/4 cup Granulated Sugar
1/4 cup packed Dark Brown Sugar
1 Large Egg, room temperature
1/2 tsp Vanilla Extract
1/2 cup Raisins

1. Preheat oven to 350 degrees. Grease two cookie sheets or place Sil-pats on them.
2. Combine the oats, flour, garam masala, baking soda, baking powder and salt in a medium bowl. Set aside.
3. Mix the butter and sugars in a large bowl with an electric mixer on medium speed until creamy.
4. Add the egg and fully incorporate it into the dough. Add the vanilla.
5. Add the flour mixture one third at a time and mixing until just combined after each addition.
6. Mix in the raisins.
7. Using a half tablespoon measuring spoon, place balls of dough onto cookie sheets. Flatten slighty.
8. Bake 12 to 14 minutes or until golden (my oven took 12 minutes). Cool on wire racks.

This song is still catchy and the video is still great, even if I'm not bitter about anyone I used to date at this point.

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. 

Helene of Tartlette's book, Plate to Pixel, on digital food photography came out this week. Her clear voice and amazing recipes have kept me going to her blog, so I look forward to checking out her book sometime at Barnes and Noble. Since I only have a point and shoot camera not a digital SLR, I want to make sure it will work for me before spending my limited budget on it.

New York Public Library is putting their hard copy menu collection on the internet. Read about the project here in the NY Times and view it online here. You can also volunteer to help with the transcription.

Max Lamb creates polystyrene furniture among other things. The sped-up video of his process making a chair highlighted at The Improvised Life is neat.

An amazingly vivid letter from an 8.5 year old named Mel to a school bully. I can't believe she is 8.5. 

I didn't read as much that I fancied online this week. My last two exams of the semester are both Tuesday and I'm trying to stay focused on them. Good thing I have almost no interest in the Royal Wedding or I'd be in trouble. That said I did get suckered into checking out her dress this morning; it was an elegant choice. I cannot wait for my week and a half break before my summer class begins!

Recipes Bookmarked
Baked Dulce de Leche Cheesecake with Toffee Shards from All That's Left Are The Crumbs (via Chef Dennis at More than a Mountful via Georgia at The Comfort of Cooking)
Cinnamon Toast Ice Cream from Tracey's Culinary Adventures
Garam Masala Oatmeal Cookies from NPR's Kitchen Window, which is officially bookmarked. I love the vignettes that go with each week's ingredient focus. (You will see these VERY soon.)
Dehydrated Nuts from Organic Spark (I haven't been eating peanut butter/other nuts as I seem to be a bit intolerant of peanut butter. Sigh. Maybe this would help. ... via Carrie at Deliciously Organic's post with a yummy sounding Lemon Meringue Ice Cream Pie.)
Grapefruit Campari Sorbet from David Lebovitz
Whole Wheat Sweet Potato Coconut Muffins from Marcus Samuelsson (indirectly via Deb at Smitten Kitchen)

Clouds out of the Plane Window, July 2006

Find more Jars Of Clay albums at Myspace Music

I heard this at the gym this week and have never been so happy to not have an iPod. I loved this song in 1995, forgot about it and am happy to rediscover it.

Maple Mousse in Carrot Cake Cookie Cups

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com! You can download all the details and provided recipes here. Thanks for another tasty challenge, Evelyne. Maple Mousse in Carrot Cake Cookie Cups was a big hit with my extended family on Easter.

Evelyne made bacon cups and nut cups for her maple mousse. I created a carrot cake "cookie cup" to hold mine. The cookies are very soft with a nice spice flavor from cinnamon and ginger and a little bit of crunch/chew from the currants and walnuts. They aren't too sweet either, which was a plus since the creamy and delicious maple mousse is pretty darn sweet on its own. I tried three methods to make the "cups" and have detailed each below in the instructions. I recommend making the largest cups as they were the easiest and allowed maximum mousse consumption.

My mousse's texture was slightly bumpy, but I would try the making it again. It tasted light in spite of being anything but with all that whipping cream and the egg yolks! I suspect my problem was the gelatin setting beyond where it should have before I could fold in the whipped cream but only time will tell... As for the cookies, I'll definitely have them again and when I do I'll add a yield for the recipe. They can be baked in a mini-muffin tin for your own Two-Bite Treat a la Whole Foods or served topped with the traditional cream cheese frosting.

Oh and I attempted these carrot curls as toppers but they didn't pan out. Candied carrot crumbles took their place - less pretty but still effective. If you have any technical or other suggestions for me, please pass them along. There is always refining to be done... Have a great day!

Maple Mousse
Yield 6 cups

1 cup Pure Maple Syrup (not maple-flavoured syrup)
4 Large Egg Yolks
1 package/ 1 Tbsp. Unflavored Gelatin
1.5 cups Whipping Cream (35% fat content)

1. Bring maple syrup to a boil then remove from heat. (Choose a saucepan big enough to hold all of the mousse.)
2. Meanwhile, in a large bowl whisk egg yolks. Pour a bit of the heated maple syrup into the egg yolks while whisking (this will temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup and whisk until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. (Note: I set a timer and checked at intervals. As of 35 minutes it was the consistency of rubber cement...too hard...but still usable. Keep close watch!)
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream, transfer to a more fridge-friendly container and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers.

Carrot Cake "Cookie Cup"
Improvised using Simplifried's Cookie Template and several Carrot Cake/Cupcake recipes (Orangette, Cooking Light, The Delicious Life, Cupcake Project, Yum Sugar, Deliciously Organic)
Yield TBD

1 stick Unsalted Butter
1/2 cup and 1 tbsp. White Sugar
1/4 cup Brown Sugar
1 Egg, room temperature
1 tsp Vanilla Extract
1 2/3 cups All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1/2 tsp Ginger
1/4 cup Walnuts, chopped
1/2 cup Carrot, grated and drained (or liquid pressed out if you are short on time like me!)
1/4 cup Currants (substitued for raisins per The Cupcake Project's lead)

1. In the bowl of a large mixer combine 1 stick of butter, 1/2 cup and 1 tablespoon of white sugar and 1/4 cup of brown sugar. Mix on high until the butter gets fluffy and turns light yellow. The sugar should all be incorporated. Once this happens add the egg and vanilla extract and continue mixing for 15 seconds.
2. Add the flour, baking soda, cinnamon and ginger. Mix until fully incorporated.
3. Add the walnuts, carrot and currants. Mix until just incorporated.
4. Transfer the dough into plastic wrap or a greased bowl covered in plastic and place it in the freezer for 20 minutes. Preheat the oven to 375 degrees Farenheit.
5a. Lightly oil mini-cupcake tin. Scoop 1 tablespoon of dough into each cupcake form. Bake cookies for 10 minutes*. Grease back of scoop. Remove cookies from oven and immediately press the tops with the scoop/measuring spoon to create an cup-like indention.
5b. Lightly oil upside down mini-cupcake tin. Scoop tablespoon of dough into your lightly oiled hand. Flatten. Lay over the mini-cupcake tin. Bake 10 minutes*. Cool and remove from tin. (I don't recommend this as they often crumbled.)
5c. Lightly oil a regular cupcake tin. Scoop 2 tablespoons of dough into each cupcake form. Bake cookies for 10 minutes*. Grease a shot glass. Remove cookies from oven and immediately press the tops with the shot glass to create a cup-like indentation.
6. Remove to a baking sheet to cool. The mousse will melt if you top them while they are hot.
I haven't tried it but Greenism smooshed her cookie containers into cups halfway through the baking process. That might be even better!

*Or until a toothpick pressed into the center comes out clean.

Courtney, of course, highlighted that Fleet Foxes have a new album coming out and it can be streamed online at NPR, so they seemed like a great band to highlight this post.

Find more artists like FLEET FOXES at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. Happy weekend and Easter!

Cooking aids that I can't wait to print... Darn you broken printer! Recipe Writing Cheat Sheet at Justcook NYC (via Kayln's Kitchen), Ratios (via Paul at Jawshack) and an infographic detailing the science behind thin, puffy and chewy cookies as detailed by Alton Brown.

Two super sweet, creative engagement stories: Jim and Jessa (via Jim being tagged on facebook) and Crossword Proposal (via Jeremy Rosen)

Symmetry - a 3 minute video 100% worth watching - made by Everynone in collaboration with WNYC | Radiolab (via Courtney and Jay Parkinson + MD + MPH = a doctor in NYC)

Kitchen Fundamentals: Basic Knife Skills - This was a nice little refresher for me. I love that he used photos instead of the video so you can view the process at your own pace. (via Courtney)

Pushcakes a.k.a. where Cupcakes meet Push Pops (via Baking Bites)

A very pretty Butcher Paper Wreath (via How About Orange)

Typography Manicure via Meena at (Northside Gal)

A dress and more made of Starburst wrappers - now that took some dedication.(via Kimma)

Recipes Bookmarked
Baked Oatmeal and Buttermilk Plum Cake (via Heidi Swanson at 101 Cookbooks)
Coconut Curry Pot Pie with Sweet Potato Dough Crust*
Fig and Honey Goat Cheese Tortelloni with Brown Butter and Sage*
French Onion Soup
Green Summer Borscht 
Grilled Miso Glazed Salmon (via The Improvised Life where they say it also works under the broiler)
Hijiki Stir-fry with 5-Spice Tofu and Quinoa*
Homemade Oat Milk II
Lemon Buttermilk Sherbert with Stewed Rhubarb
Veggie Miso Soup with Lentil Curry Nori Rolls* (for the rolls)

New York Botanical Garden, April 9

Find more songs like I Can't Help Myself (Sugar Pie, Honey Bunch) at Myspace Music

*I found this blog via The Kind Life, after reading The Kind Diet for a fad diet project at school.

Marshmallows

A few Sundays ago I headed to the one of my best friend's parent's house to make marshmallows with her younger sister, Sasha. We had a lot of fun tackling this simple project and then I had the pleasant surprise of joining their family for dinner. It was great to catch up and relax with people who have known me for half my life... The only thing that would have made it more fun would have been having Vika, Rafe and Fiona there too.

As long as you have a mixer, marshmallows are so easy to make that you have no excuse not to skip Peeps and make your own Easter treats. Plus making your own marshmallows means you can choose your own color(s). While homemade marshmallows aren't healthier, but they certainly are tastier and have a softer texture than store bought marshmallows. They will literally melt in your mouth. They also will coat many things with their sticky residue, but clean-up is easy. Carefully fill the mixing bowl, saucepan, etc. with very hot water and the sugar will dissolve away on its own.

Next time I make marshmallows I'm going to try coating the pan directly with the oil, spooning in the rice flour/confectioner's sugar mixture and carefully rotating the pan to coat it with the mixture to see if the liner can be avoided to make things a touch greener. I'll let you know what happens...

One last note - making the marshmallows takes less than an hour but keep in mind that they require at least 6 hours of setting time.

Homemade Marshmallows
Lightly adapted from Molly at Orangette's Marshmallows and Nicole of Baking Bite's Marshmallows - both of which appear to follow Thomas Keller of French Laundry fame's lead.

1/2 cup cold water
3 envelopes of unflavored gelatin (1/4 ounce each or 2 1/4 to 2 1/2 teaspoons as per David Lebovitz)
2 cups granulated sugar (I used white.)
2/3 cups light corn syrup
1/4 teaspoon salt
1/2 cup water
Saran Wrap or Foil
Olive Oil
Food Coloring (optional)
Vanilla Extract to taste
1/2 cup Confectioners' sugar
1/2 Rice flour

1. Pour 1/2 cup cold water into an electric mixer's bowl, sprinkle the three packets of gelatin over it. Soak for 10 minutes. Don't be alarmed when it looks dry as that is normal.
2. Combine the sugar, corn syrup, salt and remaining 1/2 cup of water in a small saucepan. Bring to a boil and boil hard for 1 minute. Taking care to not let syrup crystallize on the sides of the sauce pan.
3. Carefully pour the very hot syrup into the gelatin and turn the mixer up to high. Beat until the mixture has turned bright white and looks thick (approximately 15 minutes).
4. While the mixture is beating, line a 13 x 9 x 2 inch pan with plastic wrap or foil. Pour a bit of olive oil onto a paper towel and coat the liner's surface lightly with it. If desired, drizzle food coloring on the surface of the liner for a festive touch.
5. Return to the fluffed up marshmallow and add the vanilla. Continuing to beat the mixture until it is fully incorporated.
6. Scrape the mixture into the pan and spread evenly using a lightly oiled spatula.
7. Let the mixture sit at least 5 hours; I usually let it sit overnight.
8. Combine the rice flour and Confectioner's sugar. Generously dust the surface of the marshmallow block with the mixture, remove it from the pan flipping it upside down. Peel off the pan liner and coat surface with the flour/sugar mixture. Using a lightly oiled pizza wheel (a knife or scissors will work too!) cut the marshmallow into the desired size. Coat each block in the flour/sugar mixture to prevent sticking.
9. Store in a covered container at room temperature.

Our finished product ready for consumption. Yum.

Hydrated Gelatin

The sugar-syrup mixture getting ready to get hot.

I decided the syrup mixture was ready at this time and checked the temperature out of curiosity. Molly's 240 degree temperature was dead on with the one minute boiling time.

Prior to mixing the gelatin and syrup mixture.

Neon food coloring dots are in place. Don't try painting them on an oiled surface with Q-tips. It won't work.

Ooey, gooey marshmallow that is ready for pan placement.

Sasha smoothing our product out. Hands work too.

Pretty colors appear at the bottom of the pan while the top stays brilliantly white.

Other marshmallow recipes I have bookmarked:
Champagne Marshmallows
Chocolate Malt Marshmallows (I love malts.)
I also have added peppermint extract and red food coloring to marshmallows before to make them peppermint. They were a fun Christmas-time gift.

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