tag:blogger.com,1999:blog-28340940200258407652024-03-19T17:19:32.858-05:00Ultra Fine FoodGillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-2834094020025840765.post-56273176421313494232011-01-10T22:52:00.005-05:002011-01-11T22:45:31.202-05:00Don'tWhatever you do, don't click <a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505/" target="_blank">this link</a>.<br /><br />And if you DO click that link, definitely don't buy the book. I'm warning you.<br /><br />If you DO buy the book, don't check your mailbox eagerly every day waiting for it to arrive.<br /><br />When it does arrive, please don't skip straight to page 93. I mean it this time.<br /><br />By now I'm sure it's obvious: Don't even look at the recipe for Sweet & Salty Brownies, because that sort of behaviour can only lead to more dangerous activities. Next thing you know, you'll have a pot of bubbling caramel on the stove and a bowl of melted butter and chocolate and we probably <span style="font-style:italic;">shouldn't even talk about</span> the fleur de sel that will be involved. That would be scandalous.<br /><br />For reals, <span style="font-style:italic;">don't even consider</span> bringing those brownies over to your bestie's house for Sunday Supper. Really now, you don't want that kind of reputation.<br /><br />If you don't do any of those things, you definitely won't get an email the next day (before 10:30 a.m., no less) from your bestie's husband, with the subject, "It is good."<blockquote>I'm eating a brownie. It is good. That is all.<br /></blockquote><p>Nor will you get a follow up email, moments later, with the subject, "Time to put up..."<blockquote>Enough with the wishy-washy. Let's call it what it is: this is the best brownie I've ever had.<br /><br />January 10, 2011. Mark the date.</blockquote><p>Don't say I didn't warn you.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com1tag:blogger.com,1999:blog-2834094020025840765.post-69955263173604354212011-01-10T08:19:00.008-05:002011-01-11T16:21:30.383-05:00Easy Like Sunday MorningChristmas 2010 was probably my best on record. We celebrated in Waterloo! We celebrated in Brooklyn! And many delightful gifts were exchanged. Santa was particularly supportive of my culinary endeavours this year, leaving under the tree a Le Crueset tagine, copies of Mastering the Art of French Cooking and Baked Explorations, and assorted kitchen gadgetry, including an enormous crock pot. Perhaps the most special of these gifts, delivered not by Santa but directly from Ken's mom, whose mad knitting skillz are to be reckoned with: a biscuit warmer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5044/5342896180_65f1a15668.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://farm6.static.flickr.com/5044/5342896180_65f1a15668.jpg" border="0" alt="" /></a>Pretty, isn't it? And so, despite a certain Pet of the Week's best efforts to wake us up in the single digits on Sunday morning, we lingered in bed until after 10, at which point we managed to relocate our pajama'd selves onto the couch with coffee and warm biscuits - slathered in butter, and, of course, the infamous <a href="http://www.ultrafinefood.com/2010/09/fruit-of-day-crab-apples.html" target="_blank">crab apple jelly</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdgKil1puJDBZLlWPVIpyuldQ2qRa0DbCakAVFtb30Wo2uXA0sFIqzyOTu6kW1U5oCCqC0EnAd2kfIVhP58LCXskmKnfCEvaYF7oGiSSpsqEZXejz01y4YdE3gSc5NqEUBnLsmyAw4NI/s1600/mosaic8b3a2a1367817e121940fd427477237c2ed7b3f3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdgKil1puJDBZLlWPVIpyuldQ2qRa0DbCakAVFtb30Wo2uXA0sFIqzyOTu6kW1U5oCCqC0EnAd2kfIVhP58LCXskmKnfCEvaYF7oGiSSpsqEZXejz01y4YdE3gSc5NqEUBnLsmyAw4NI/s320/mosaic8b3a2a1367817e121940fd427477237c2ed7b3f3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5560768387432979762" /></a>My wish for you this New Year is that you wake up at a very reasonable hour some Sunday morning (or, even better, afternoon) and are inspired to make biscuits. I like <a href="http://www.epicurious.com/recipes/food/views/Buttermilk-Biscuits-104070" target="_blank">this recipe</a> because it's quick and oh-so-simple. If you don't have buttermilk on hand, fear not: Just mix almost-a-cup of milk with a tablespoon or so of white vinegar. <br /><br />And even though you might not have such a lovely biscuit warmer, I'd bet fresh biscuits like these won't last long enough to get cold, anyway.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-71613710928299986922010-09-07T12:01:00.010-05:002010-09-08T22:57:32.126-05:00Fruit of the Day: Crab ApplesIf you've been following <a href="http://www.ultrafineflair.com/2010/08/crab-apple-saga-part-1-drive-in-country.html" target="_blank">the</a> <a href="http://www.ultrafineflair.com/2010/08/crab-apple-saga-part-2-i-think-i-can-i.html" target="_blank">saga</a> at Ultra Fine Flair, you knew this was coming.<br /><br />A crab apple, not to be confused with a <a href="http://www.flickr.com/photos/kittylaroux/4928493486/" target="_blank">non-crab apple apple</a>, can't make up its mind. Most days, it's a useless fruit that falls into someone's lawn in Southwestern Ontario or the Northeastern United States, and, much to the chagrin of Bills-loving homeowners, rots. Occasionally (and unfortunately, much more rarely), it's a fruit that smells mouth-wateringly sweet, tastes mouth-puckeringly tart, and produces an abundance of juice that can be coaxed, through various stages involving de-stemming, boiling, sugaring, and filtering through cheesecloth, into an electric red and very tasty jelly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBdj6YAIu3_RKGpXtkSM1Vg9GdbW_GQl7ZGz8tBGH1sftiyRnDqYcAmdXMEf8zmPruWxW-Hdw1-87qaB243CUr_8qJc8mCZSXz4llb0suFNA0z3KtzOjxq9ktBlfQ_fWsdB86lIrv_K8/s1600/mosaicd23ce1653766e50bffe047ec8df62348f8b49a80.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBdj6YAIu3_RKGpXtkSM1Vg9GdbW_GQl7ZGz8tBGH1sftiyRnDqYcAmdXMEf8zmPruWxW-Hdw1-87qaB243CUr_8qJc8mCZSXz4llb0suFNA0z3KtzOjxq9ktBlfQ_fWsdB86lIrv_K8/s400/mosaicd23ce1653766e50bffe047ec8df62348f8b49a80.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5514731737172754386" /></a>Despite their proliferation in backyards this time of year, crab apples are apparently hard to come by. We visited farms, farm stands, and farmers' markets. I think that was our biggest mistake, actually, because nobody grows these trees on purpose. We'd have been better off visiting area yard sales and surreptitiously gathering the fallen fruit (possibly while simultaneously haggling over the price of a toaster). We finally found some, and negotiated a price of $25/bushel.<br /><br />Note: A bushel is more than you'll ever need. Even my Special Ladies could only use half. It broke my heart a little to see the rest of that fruit rotting, but we do have enough crab apple jelly for the duration.<br /><br />In the interest of research, I grabbed a few to photograph and taste. We even took some to the beach!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4947015234/in/set-72157624852893200/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm5.static.flickr.com/4138/4947015234_c1b1933fcc.jpg" border="0" alt="" /></a>We both sampled a crab apple. This particular variety smells sweet and tastes tart, although not inedibly so. They're not the most efficient snack, though, unless you have a very small mouth.<br /><br />Ken opted to eat a plum instead. It was very pretty inside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4947017432/in/set-72157624852893200/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm5.static.flickr.com/4081/4947017432_39b1874a0c.jpg" border="0" alt="" /></a>A local seagull, however, was not so discriminating. After I chucked an excess crab apple onto the sand beside me, he nabbed it and ran off. À chacun son goût.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4947027036/in/set-72157624852893200/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm5.static.flickr.com/4079/4947027036_e58cfa19fb.jpg" border="0" alt="" /></a>UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbeRamm2AlwZjDr9_LA74yCf3qFroyu-ByVSPMj131LJXPvfpxEg5I-p1z-FqqpJ8JlyHFsyXkRsYQusl3lg35IckQcVrLVQ3CKi_XctZk6ZkqAu64MlGQd2kIOvPZS3OELI43YwXDtI/s1600/5strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbeRamm2AlwZjDr9_LA74yCf3qFroyu-ByVSPMj131LJXPvfpxEg5I-p1z-FqqpJ8JlyHFsyXkRsYQusl3lg35IckQcVrLVQ3CKi_XctZk6ZkqAu64MlGQd2kIOvPZS3OELI43YwXDtI/s200/5strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5514733988880701602" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-28817511726583446222010-06-11T15:58:00.005-05:002010-06-11T16:24:01.547-05:00Saucy PizzaSounds a little bit naughty, doesn't it?<br /><br />I like my pizza with a thin, crispy crust. Fresh mozzarella, if it's available, is delish. Big basil leaves, yes please, and pass the oregano and red pepper flakes. And, for as long as I can remember, I've ordered pizza with extra sauce. I love me some good saucy pizza. Unfortunately, my passion for plentiful stewed tomatoes isn't shared by my Argentine counterparts, who seem to prefer pizza that's bready and cheesy, but not so much saucy. There is sauce, to be sure, but during the pizza-making process it gets all mixed in with the cheese, and in the process, kind of lost.<br /><br />All of this isn't to say that I'll turn down any pizza. From the place next to where I worked in California with the deep-fried crusts (yes, that is as good as it sounds), to a giant $2 NYC slice, to an Argentina-style pie, offer me pizza, and I'm in. But I also like a project, and it's been forever since I've made pizza at home, so that's just what I did.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4691146311/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm5.static.flickr.com/4008/4691146311_e028f96ef1.jpg" border="0" alt="" /></a>Full disclosure: I cheated a bit. The crust is from scratch, and couldn't be easier. The sauce, however, was from a can. It was a little too sweet, and next time I'm totally going all the way and making my own. But importantly, there was loads of it, probably enough for two pizzas, but all piled onto a single pie. Yum.<br /><br />Pizza Crust: <a href="http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/" target="_blank">Really Simple Pizza Dough from Smitten Kitchen</a> (I used half whole-wheat flour)<br /><br />We topped half with <span style="font-style:italic;">bondiola</span>, and the other half with eggplant, red peppers and artichoke hearts, because while Ken loves him some pork, I'm still trying to keep a couple of functional arteries.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-17651121028609792262010-06-03T20:51:00.007-05:002010-06-03T21:50:23.821-05:00Make This SaladSalad schmalad, right?<br /><br />Well, yes, but I'm living in the land of huge, artery-clogging steaks and doughy, cheesy pizzas and empanadas. And down here it's almost winter, which means we're swimming in root vegetables, and oh dear lord help me if I read one more Northern-Hemisphere blog about strawberries.<br /><br />You'll freeze some for me, won't you?<br /><br />Let's be clear: When you order salad at a <span style="font-style:italic;">parrilla</span> (Argentine grill), the default is <span style="font-style:italic;">ensalada mixta</span>, which involves a few sad-looking torn-up bits of lettuce, hunks of mealy tomatoes, and heaps of raw white onions. But you order it anyway, because it makes you feel just a little less guilty about the unnecessarily large yet oh-so-delicious slab of meat you're about to consume. <br /><br />Anyway, in my remaining two months in Argentina, I'm trying to not eat meat at every meal, and also to not contract scurvy. Here in Buenos Aires we prove daily that necessity is the mother of invention. My British friend Sarah discovered the SAP (Second Audio Program) button on her TV when she was trying to figure out how to watch "The Simpsons" in English. And I "created" this salad when I couldn't find many of the ingredients in the original recipe. This version is delicious, and the cabbage will help keep up the ol' vitamin C levels.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4668183728/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm5.static.flickr.com/4031/4668183728_448cb30ff9.jpg" border="0" alt="" /></a><span style="font-weight:bold;">Farro, Cabbage, and Roasted Beet Salad</span><br /><span style="font-style:italic;">adapted from <a href="http://www.epicurious.com/recipes/food/views/Farro-Radicchio-and-Roasted-Beet-Salad-359409" target="_blank">Epicurious.com</a></span><br /><br />3 large beets, tops trimmed to 1"<br />1 c semi-pearled farro or wheat berries (note: in Spanish, this is called <span style="font-style:italic;">trigo candeal pelado</span> - at least that's what I used and it's very tasty)<br />2 T extra-virgin olive oil, plus more for roasting the beets<br />2 T red wine vinegar<br />1 garlic clove, minced<br />1/4 large head of red cabbage, stemmed and chopped<br />1/2 c finely chopped onion<br />1/3 c chopped fresh Italian parsley<br />1 c crumbled blue cheese (about 4 oz/100 g)<br /><br />Preheat oven to 350°F. Arrange beets in single layer in 8 x 8 x 2-inch baking dish. Drizzle with olive oil. Roast until beets are tender, about an hour. Cool. Trim beets; peel.<br /><br />Cook farro in large saucepan of boiling salted water until tender, stirring occasionally, about 20 minutes. Note: Your grain's cooking time may vary. Mine took longer, over half an hour. Drain. Transfer to large bowl. Stir 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.<br /><br />Cut each beet into bite-sized cubes. Add beets, cabbage, onion, and parsley to farro; toss to incorporate evenly. Add blue cheese. Season to taste. Note: The farro (or whatever it was I used) seemed to absorb a lot of salt from the cooking water, so I only added a few twists of freshly-ground pepper at the end, and it was perfect.<br /><br />I suspect this salad is infinitely malleable. I already want to add a can of chickpeas (rinsed), and some toasted chopped walnuts. The beets could easily be swapped for diced tomatoes, in which case I might also use basil instead of parsley. Yum.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com2tag:blogger.com,1999:blog-2834094020025840765.post-65104909449216649492010-05-30T13:39:00.006-05:002010-06-20T14:25:15.345-05:00Yoav's Breakfast ChiliThis is Yoav and Denise.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9w1PtDJ5TvLKnuYZLoHU2_sfWM39vnwJeWMPw4MBYVa6oMweSlQeaR_PQeh-w7WsPAUskIjEGEIxq0tOKr1wf-tkHxXKuCpeAWy9QVq2k1B7nzcocaVqC9p3ktctgZvQ70Bdbag0kiTY/s1600/3148626881_a9dd85b870.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9w1PtDJ5TvLKnuYZLoHU2_sfWM39vnwJeWMPw4MBYVa6oMweSlQeaR_PQeh-w7WsPAUskIjEGEIxq0tOKr1wf-tkHxXKuCpeAWy9QVq2k1B7nzcocaVqC9p3ktctgZvQ70Bdbag0kiTY/s400/3148626881_a9dd85b870.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477136069998389138" /></a>This picture was taken on Christmas, 2008, because even though I just visited them in Toronto I didn't take one picture of them together. Shame on me. I did, however, have a great time hanging out in their backyard, eating pizza and enjoying the many, many hours of daylight that Ontario has to offer this time of year. And I found out that in October they're going to be parents to one of the luckiest babies ever. I can't wait to meet him<del>/her</del> (updated! hooray!).<br /><br />I also got to try their new breakfast creation, which involved Yoav's homemade chili served up with eggs and avocado. It was delicious, and I was inspired to recreate it when I got back to Buenos Aires last week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIGvpgV2yUoO9BDUHZdQjbQdQMezLNZE0K-PP2O6LBFc4koslS3ne0o_07KORbDnVz2s4LQjFX6CLNHuPZPHckqeIjDFW2JpRML77uzhXOHeBB-9F67L6Ho9N7uycbheSWm9Pv0eE2jU/s1600/4653678468_9f3d8972de.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIGvpgV2yUoO9BDUHZdQjbQdQMezLNZE0K-PP2O6LBFc4koslS3ne0o_07KORbDnVz2s4LQjFX6CLNHuPZPHckqeIjDFW2JpRML77uzhXOHeBB-9F67L6Ho9N7uycbheSWm9Pv0eE2jU/s400/4653678468_9f3d8972de.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477138011851818482" /></a>It is so tasty. Please do try this at home.<br /><br />I used the <a href="http://www.epicurious.com/recipes/food/views/Beef-and-Dark-Beer-Chili-237096" target="_blank">Beef and Dark Beer Chili recipe</a> from Epicurious.com, which I chose because I like <a href="http://www.ultrafinefood.com/2010/03/apples-and-beer.html" target="_blank">cooking with beer</a>. The flavour wasn't quite intense enough, but I think that's probably because Argentines are not generally counted among those who like it hot, and it's hard to find a good strong chili powder here. But still. Eggs & chili. Did I mention that's going to be one lucky kid?Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com1tag:blogger.com,1999:blog-2834094020025840765.post-1106567648942438302010-04-19T22:49:00.007-05:002010-04-20T22:06:16.478-05:00Brown ButterDid you know about brown butter? Did you know that if you just take a knob of butter and cook it in a small saucepan over medium heat, it will sizzle and then bubble and froth and then settle down and start to smell nutty and delicious? Did you know that if you then pour that brown butter into a bowl and let it cool for a while, it tastes like a deep, spicy caramel, and can be mixed with a bit of powdered sugar and milk to make the most delicious frosting?<br /><br />And if you knew, why didn't you tell me?<br /><br />Part of my Friday afternoon surfing for food porn involved browsing <a href="http://www.marthastewart.com/photogallery/fancy-cupcakes" target="_blank">Martha Stewart's cupcakes</a>. After I wiped the drool off my keyboard, made a small batch of <a href="http://www.marthastewart.com/recipe/mrs-kostyras-spice-cupcakes?backto=true&backtourl=/photogallery/classic-cupcakes#slide_10" target="_blank">Mrs. Kostrya's Spice Cupcakes</a> to take to a dinner party. Then on Saturday I baked a whole batch of <a href="http://www.marthastewart.com/recipe/mrs-kostyras-spice-cupcakes?backto=true&backtourl=/photogallery/classic-cupcakes#slide_10" target="_blank">Strawberry Cupcakes</a> for a baby shower.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4535577928/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoirAWMkD13qqjkr9AgYeH0Lxc2lhSpbOOoOjRdTt4LIenH2NyAxHrXxZlsncOvk4QyqzQdyFkD6wtS5IB2AhspYaNjpB5U8X2Aa5U0I1Egu0zcdyoD6W-pgiKeHpQYLR3pBlTVfK8_08/s400/mosaicaf19ea7254ac5687043fb3fd6a0091eaa606bd6e.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462065755610835570" /></a>The spice cupcakes were tasty and gingerbready, and I will make them again, maybe with even more spices. Chopped up candied ginger would also be a delicious addition. The strawberry cupcakes weren't quite as strawberryish as I'd like, and I'll wait to make them again until strawberries are in season and are bursting with strawberry flavour, and even then I'll probably add half a cup or so of strawberry purée to the batter. But I won't change a thing about either frosting, both of which were made with varying quantities of brown butter, confectioners' sugar, and milk, more or less following <a href="http://www.marthastewart.com/recipe/brown-butter-icing" target="_blank">this recipe</a>, just adding more confectioners' sugar and less milk to make a fluffier frosting (vs. a glaze).<br /><br />Brown butter. Who knew?Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com2tag:blogger.com,1999:blog-2834094020025840765.post-38646631073153280092010-04-10T12:00:00.003-05:002010-04-10T12:06:36.256-05:00The Only Thing Better Than A Bunny Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4503870122/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm5.static.flickr.com/4055/4503870122_efd5b929b9.jpg" border="0" alt="" /></a>Three bunny cakes.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-6411567041039542582010-04-02T05:00:00.002-05:002010-04-02T05:03:05.896-05:00¡Felices Pascuas!Can you believe we've lived in Buenos Aires for the better part of the past year? ME NEITHER. All of a sudden there are Easter goodies for sale everywhere and I everyone is going on holidays for <span style="font-style:italic;">Semana Santa</span> and it's just like when we arrived <span style="font-style:italic;">last year at this time</span>. <br /><br />The other day someone asked me what I miss, and one of the things I miss A LOT is my well-stocked kitchen. Guys, I had not one but TWO Kitchen-Aid stand mixers. Here, every apartment we've lived in (and there have been 4 since January) has its own set of kitchen implements, and when we had a brunch party last weekend, I had to borrow dishes and pans and even a whisk. Right now I am not even in possession of a cutting board. It is a sad state of affairs.<br /><br />And so, on Saturday I'll be on the lookout for a round cake pan, because it's been 3 years since I've made a bunny cake, and that is far too long.<br /><br /><a href="http://www.flickr.com/photos/kittylaroux/453968781/in/photostream" title="Photo Sharing"><img src="http://farm1.static.flickr.com/183/453968781_a5688bef10_o.jpg" width="400" alt="Bunny Cake" /></a><span style="font-style:italic;">This picture is from 2007. My hair is much longer now.</span><br /><br />In case you want to make your very own bunny cake, and may I suggest that you do, here are the instructions I carefully crafted <a href="http://www.ultrafinefood.com/2007/04/bunny-cake.html" target="_blank">back in 2007</a>.<br /><br /><b>You need:</b><br /><br />• A yummy cake recipe (or a cake mix, no judgments!) - I've made many a successful bunny cake with <a href="http://www.epicurious.com/recipes/recipe_views/views/108258" target="_blank">Epicurious' White Chocolate Layer Cake</a> (omitting the apricot filling) but pick something that's easy for you. Carrot cake makes a sweet brown bunny.<br />• A round cake pan. You only need one round layer to make the cake, so you can either make two bunnies, or use the rest for cupcakes.<br />• Frosting (I'm going to recommend homemade for this, but only because I don't know of a store-bought one that isn't sickly sweet - funny that I used to be able to eat that stuff right from the cannister!).<br />• Coconut (<a href="http://ultrafineflair.blogspot.com/2007/02/coconut-miracle.html" target="_blank">fresh coconut</a> is delish but sweetened shredded coconut in a bag works just as well).<br />• Green food colouring.<br />• White paper (regular copier paper is fine) and the pink colouring implement of your choice (a crayon, <a href="http://ultrafineflair.blogspot.com/2007/02/expats.html" target="_blank">pencil crayon</a>, highlighter, whatever).<br />• Jelly beans (for your bunny's eyes and nose, as well as to make a flowery meadow for your bunny).<br /><br />After you've baked your cake, follow these simple instructions to assemble the bunny.<br /><br /><b>Assembly:</b><br /><br /><a href="http://www.flickr.com/photos/kittylaroux/451535515/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/249/451535515_baf92b29f9_o.jpg" width="335" height="815" alt="bunnycake" /></a><br />You should have something that looks like this:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsJut4G99pc4cVmskstf3JkA8rwEWgU5zFQ-vPlEWIUjnGhlRX2sm3fJX6mHIDIGTvIv2O44hmbXCLNwz9nyRaY0FZfR851Jr8FUxKn7QIVT3JB-fC8qzqd2Ux97vDHWv-Gdm0uSv-SM/s1600-h/bunny.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsJut4G99pc4cVmskstf3JkA8rwEWgU5zFQ-vPlEWIUjnGhlRX2sm3fJX6mHIDIGTvIv2O44hmbXCLNwz9nyRaY0FZfR851Jr8FUxKn7QIVT3JB-fC8qzqd2Ux97vDHWv-Gdm0uSv-SM/s320/bunny.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5050834822081529842" /></a> <a href="http://www.flickr.com/photos/kittylaroux/451532790/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/180/451532790_ca144d0c28.jpg" width="200" alt="Bunny In Progress" /></a><br /><br /><b>Decoration:</b><br /><br />• Frost your bunny completely. The tail can get tricky; my best advice is to be generous with your frosting, and don't be afraid to sculpt the tail a little.<br /><br />• Dye the coconut to make grass: Put some coconut and a few drops of green food colouring in a ziploc bag and squish it all around. If you love coconut, keep some white to sprinkle on the bunny. Spread the green coconut around the bunny so that he's resting in a lovely meadow.<br /><br />• As you may already have deduced, the bunny's ears will be made of paper. I like to make them after I see my bunny so that they're proportional to his stature - chubbier bunny, chubbier ears. (Hehe, I said "chubby.") Cut your bunny's ears out of the white paper, and add a pretty pink hue to the insides. Tuck the ears behind the bunny's head (where you made the notch out of the cake back in Assembly Step 4).<br /><br />• Give your bunny jelly bean eyes and a nose.<br /><br />Voilà! Your bunny is ready to be the centrepiece at your Easter table. Not to mention dessert.<br /><br /><a href="http://www.flickr.com/photos/kittylaroux/451546245/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/245/451546245_61a82806a9.jpg" width="400" alt="Bunny Cake Portrait" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-68966230373159915132010-03-14T14:53:00.006-05:002010-03-14T15:46:31.173-05:00Apples and BeerA dinner party, with delicious homemade curries and daal and mango salsa. <br /><br />Two cakes. One from a light, buttery, spicy batter laced with caramelized chunks of Granny Smith apples.<br /><br />The other, a mixture of cocoa and stout beer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjH65ocJE5pbqFmZgiZO4Jy77PO8WdSCBLPFjPt7skL0nDQnRmyqRFk-ubq6LhLmW7X5vQylbs_N8C-6ISrQbtfwn544j2fYnPu9_pvAxShofv2kzszZMI3yT-Sr5SztR97Dw09FEsytA/s1600-h/mosaic875ce702cea4e638f0a8f9d0ddf38d28b035b07d.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjH65ocJE5pbqFmZgiZO4Jy77PO8WdSCBLPFjPt7skL0nDQnRmyqRFk-ubq6LhLmW7X5vQylbs_N8C-6ISrQbtfwn544j2fYnPu9_pvAxShofv2kzszZMI3yT-Sr5SztR97Dw09FEsytA/s400/mosaic875ce702cea4e638f0a8f9d0ddf38d28b035b07d.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448582094411611986" /></a>Two cakes. One filled with tart lemon curd and frosted with barely-sweet ginger-lemon whipped cream.<br /><br />The second glazed with a simple and dangerously delicious chocolate-coffee ganache.<br /><br />The overflow batter from both made into cupcakes: A godsend for our post-party hangovers.<br /><br />We couldn't decide which we liked better. You'll have to bake them both and decide for yourself.<br /><br /><a href="http://smittenkitchen.com/2006/11/ganached-guinness-goodness/" target="_blank">Chocolate Stout Cake at Smitten Kitchen</a><br /><br /><a href="http://www.davidlebovitz.com/archives/2009/11/apple_spice_cake.html" target="_blank">Apple Spice Cake at David Lebowitz</a><br /><br /><span style="font-weight:bold;">Lemon Curd</span> (adapted from <a href="http://www.epicurious.com/recipes/food/views/Lemon-Meringue-Buttercream-15370" target="_blank">Epicurious</a>)<br /><br />3 large egg yolks<br />1/3 c sugar<br />1/3 c fresh lemon juice<br />2 T butter<br /><br />In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.<br /><br /><span style="font-weight:bold;">Ginger-Lemon Whipped Cream</span><br /><br />200 g whipping cream<br />1/4 c confectioners' sugar<br />1 T freshly grated ginger<br />1 T lemon zest<br /><br />Beat cream until soft peaks form. Beat in sugar, ginger, and lemon. Add more ginger or lemon to taste.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-37080284357989561212010-03-08T14:18:00.010-05:002010-03-08T17:46:05.435-05:00Baking in Buenos Aires (BIBA): Peanut Butter Crispy Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4417097941/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px;" src="http://farm3.static.flickr.com/2748/4417097941_61ed52b00b.jpg" border="0" alt="" /></a>Baking in Buenos Aires, especially when one is trying to bake something not typically Argentine, requires translating, sleuthing, and a certain willingness to improvise.<br /><br />For example, <a href="http://www.ultrafinefood.com/2009/04/baking-in-buenos-aires.html" target="_blank">last year I baked chocolate chip cookies</a> without chocolate chips, and <a href="http://www.ultrafinefood.com/2010/02/sofias-birthday-cupcakes.html" target="_blank">a few weeks</a> ago I baked cupcakes in flan moulds. I've learned that confectioner's sugar is called <span style="font-style:italic;">azúcar impalpable</span>, and that brown sugar is called <span style="font-style:italic;">azúcar rubia</span> (blond sugar). And I hate to admit this, but I still haven't found real vanilla extract and have been baking with its artificial <a href="http://www.urbandictionary.com/define.php?term=red+headed+stepchild" target="_blank">redheaded stepchild</a>. Don't tell Martha.<br /><br />On Sunday we had a potluck dinner to attend, and with all the <a href="http://www.ultrafinefood.com/2010/02/superbreakfast-of-future.html" target="_blank">healthy</a> <a href="http://www.ultrafinefood.com/2010/03/more-breakfast-homemade-granola.html" target="_blank">eating</a> that's been going on around here I wanted to make something indulgent. I decided on <a href="http://bakednyc.com/" target="_blank">Baked's</a> Peanut Butter Crispy Bars and their simple and ridiculously decadent list of ingredients: peanut butter, butter, milk & dark chocolate, sugar, and corn syrup. Oh, and Rice Krispies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy65xjjzTZAoYdnLXwE_BCwpHvoozvwEi2sx0mdY_Dj0sK8Y0LdZv9yeBNLyKhNTvGThgXds2mkB402yV6Tegv7YMoPevNzMAKGz2eCJRw1hTMxtK6fYC826BmMrnnhIbnz145HeUf47Y/s400/mosaic66e25d3b0a838c8d1c271ecf79cc1b31c6559e8b.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5446358484923666994" /></a>It turns out, however, that in Buenos Aires, Rice Krispies are nowhere to be had. I went to three grocery stores in search of the snap, crackle and pop that, with its various flavours and box sizes, takes up half of most North American cereal aisles, but no luck. I settled for Special K (the only puffed-rice cereal I could find). The Special K flakes were much bigger than Rice Krispies, and they tasted a bit too... healthy. Then the corn syrup wasn't quite light, as the recipe calls for, and the resulting caramel was a bit cloying. And peanut butter here is mostly the super-natural no-salt-no-sugar kind, so the second layer (peanut butter and milk chocolate) didn't seem quite sweet enough and tasted almost overly peanut-buttery. Top layer notwithstanding (I have yet to meet a mixture of melted butter and chocolate that I didn't like), I had my doubts about this recipe as I was creating it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4417850346/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px;" src="http://farm5.static.flickr.com/4034/4417850346_0e6d44f800.jpg" border="0" alt="" /></a>And even when I tasted the final product, I wasn't sure. They had all the right elements for deliciousness: caramel, peanut butter, chocolate, and crunch. Despite all these wonderful characteristics, something wasn't quite right. I wasn't even sure I wanted these bars to represent at the potluck. I almost threw the whole batch in the garbage, thinking, these bars aren't worth their salt.<br /><br />Salt. <br /><br />Salt!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4418081414/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px;" src="http://farm5.static.flickr.com/4027/4418081414_18bdae2a9c.jpg" border="0" alt="" /></a>I grabbed a bar out of the fridge and sprinkled it with sea salt, and the sun broke through the clouds and made that salt sparkle like Sandra Bullock's Oscar dress, and lo, the much-adapted Peanut Butter Crispy Bar became greater than the sum of its parts. And North and South Americans alike loved them at the party: They were gone--<span style="font-style:italic;">devoured</span>--within minutes of our arrival. I suspect they'd taste even more delicious after a day or two, but, yeah. Good luck with that.<br /><br />The original recipe, which will withstand liberal adaptation, is at <a href="http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/" target="_blank">Smitten Kitchen</a>.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com2tag:blogger.com,1999:blog-2834094020025840765.post-4288096755418467992010-03-04T17:56:00.006-05:002010-03-04T18:33:02.961-05:00More Breakfast: Homemade GranolaI used to make granola at home all the time. But that was back in the land of (relatively) cheap maple syrup, which is all I'd ever used as a sweetener. That's not to say you can't find maple syrup in Argentina, and it's even Canadian, but a small bottle costs as much as a perfectly-grilled filet mignon that's big enough to share, and a half-litre of Malbec.<br /><br />But I've been stubborn, and while I don't recommend substituting Malbec for your maple syrup (except maybe on pancakes?), honey is a viable alternative. As for the other ingredients, Buenos Aires is rife with <span style="font-style:italic;">dietéticas</span>, or natural food stores, they're often expensive, so last week I wandered into my new favourite place in Buenos Aires: <span style="font-style:italic;">Barrio Chino</span>, or Chinatown. Chinatown here is really less of a neighbourhood and more of a block, but you can still find lots of what you'd expect to find in any Chinatown worth its salt: Myriad knicknacks, chicken feet, and delicious fried goodies. And Buenos Aires' Chinatown has a store called Casa China that is overflowing with imported sauces, teas, and, just in case you're making granola, piles of dried fruits and whole grains.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4407599398/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg273548ZaboJvuUyhe-aJfHTpqqCS1qxY1C7ufLa4Z3MGpbM9FA5AOXS5LV0Jb5COzvHVHcHT2VtRO9mL5NAWIq2BAQOS3yTi6HSOW4u1yKM1IQY7Js2OdnRQssg0BK83_eaTMMW5v6sM/s320/mosaicc5b9d75a6a668a54456e03123051619c8a5d7324.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5444924260879445874" /></a><span style="font-weight:bold;">Homemade Granola</span><br />3 c old-fashioned rolled oats<br />1-2 c chopped dried fruit and/or nuts and/or other healthy goodies (like ground flax seeds, sesame seeds, or wheat germ)<br />1/3 c sweetener (maple syrup is my first choice, but honey works well too, and I'm sure agave nectar would also be delicious). <br /><br />Toss the oats and any nuts you're including with the sweetener. Spread on a baking sheet or 2 and toast in the oven. The time will vary depending on your oven. Trivia: In the 5 apartments in which we've lived in Buenos Aires, only one has had temperature indication on the oven. I've been winging it, and so far, so good. Anyway, set yours to 350°F and give the oats/nuts a stir after 15 minutes so they toast evenly. <br /><br />Once your oats are toasty, let them cool, then stir in your dried fruit (including any coconut. If you want to toast the coconut--toasted coconut is super-delicious, especially on waffles and oatmeal, but I digress--do it separately, as it has a tendency to burn and might even set your toaster oven on fire. Or so I've heard). I used dates, pears, and apricots, walnuts, and sunflower seeds, and about 1/3 c toasted wheat germ. I recommend adding a sprinkle of sea salt to boost the flavour.<br /><br />Granola keeps for several weeks in an airtight container.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-17869825929134882622010-02-28T09:43:00.010-05:002010-02-28T17:56:11.963-05:00Superbreakfast of the Future<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4395639489/in/photostream/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://farm3.static.flickr.com/2700/4395639489_a2ee2961b9.jpg" border="0" alt="" /></a>By now everyone knows what quinoa is, right? The <a href="http://www.quinoa.net/" target="_blank">supergrain of the future</a>? If you're not yet familiar with this Saturny-grain, hop on over to <a href="http://en.wikipedia.org/wiki/Quinoa" target="_blank">Wikipedia</a> for the rundown. Go on, I'll wait.<br /><br />OK, so by now you know it's pronounced KEEN-wah and it comes mostly from Peru and it's very nutritious. But what you might not know is that it's really easy to cook AND it's delicious! Usually it's served in place of rice or other grains as a side dish. In Peru it's often found in granola bars, and in Bolivia, it's made into a warm breakfast drink.<br /><br />The other day Meg at <a href="http://www.notmartha.org/archives/2010/02/22/links-food-64/" target="_blank">Not Martha</a> posted a link to a <a href="http://ask.metafilter.com/145789/quinoa-FAIL-Help" target="_blank">quinoa thread on Ask MetaFilter</a>, and casually mentioned that plain quinoa topped with an over easy or poached egg is her favourite breakfast. I did a bunch of googling for breakfast quinoa recipes but found mostly sweet options. Then I remembered Mark Bittman talking <a href="http://www.npr.org/templates/story/story.php?storyId=99268166" target="_blank">eating savoury oatmeal with soy sauce and scallions</a>, and I got to thinking. I do love my oatmeal, but it would be nice to have more protein with breakfast, and the ability to poach an egg just happens to be one of my superpowers. And unlike flying or x-ray vision, all it took was a little practice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4396416998/in/photostream/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lde1zfk7yXMYnAXFfLM6mldtHo8fEAlKFSZihYkLEqXT1aHECVWFcz8J42AmpFEDvtIZax7ud9jMioxOjc2TRu8XsA80-Brl7MnLbbc4hjEWEaoUYqGT_2VpN3VxdIcrojjrnhnNUDw/s320/mosaicef2c3ed81234c7ff6fb4f4f9d605996aeb614a2d.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443428809893866098" /></a><span style="font-weight:bold;">Quinoa with Soy Sauce and a Poached Egg</span><br /><span style="font-style:italic;">makes 1 serving</span><br /><br />1/4 c quinoa, rinsed<br />1 egg<br />white vinegar<br />sea salt<br />soy sauce<br />freshly ground pepper<br /><br />Put the quinoa in a small saucepan and add 1/2 cup water. Cover and bring to a boil, then reduce heat and simmer, still covered, for about 10 minutes.<br /><br />While the quinoa is cooking, heat a shallow pot (about 2 inches) of water to boiling, then reduce heat so it's just bubbling a little, but barely. Stir in a splash of vinegar (1-2 tsp) and about a tsp of salt.<br /><br />Crack the egg into a ramekin or other small bowl. Using a wooden spoon, stir the simmering water to make a vortex, and gently tip the egg into the centre of the vortex.<br /><br />If you timed everything just so, your quinoa should be just about done. If you can see a tiny ring around each grain but there's still a lot of liquid in the pot, remove the lid to let the water evaporate, then spoon the quinoa into a bowl. Add a few drops of soy sauce, just, you know, however much you like. When your egg is poached to perfection, remove it from the pot with a slotted spoon and place it on top of the quinoa. Sprinkle with salt and pepper to taste.<br /><br /><span style="font-weight:bold;">Shortcuts:</span> You can pre-cook the quinoa whenever you have time. Store it in a closed container in the fridge, and at breakfast time either warm it in the microwave or steam it on the stove. If you're really pressed for time you can also use soft-to-medium boiled eggs, but I urge you to practice poaching eggs - it's an impressive skill, and one that can bring you much deliciousness.<br /><br /><span style="font-weight:bold;">More on eggs:</span> I learned how to poach an egg following the instructions on <a href="http://www.epicurious.com/recipes/food/views/Poached-Eggs-236720" target="_blank">Epicurious</a>. As for boiling eggs, I like to put a few eggs in a pot, add enough water to cover the eggs, then bring to a boil. Once the water is boiling, cover the pot and remove it from the heat. Your eggs will be soft-boiled in 4-5 minutes, and hard-boiled in about 8 minutes. Rinse the eggs immediately in cold water to make them easier to peel.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-54633316125258125822010-02-20T20:06:00.006-05:002010-03-08T17:01:43.490-05:00Sofía's Birthday CupcakesIf you've been following along on <a href="http://www.ultrafineflair.com" target="_blank">my personal blog</a>, you already know things have been a slow in my life, as I have a knee to heal. I haven't been tasting new fruits or cooking much of anything, and while baking is my therapy, I'm trying to curb that too since even though I spend almost 2 hours at the gym every day, working out only one leg doesn't burn as many calories as I'd like.<br /><br />This week our beloved Spanish teacher. Sofía, celebrated her birthday, and as I'm not one to show up to a birthday party empty-handed, I decided to bake cupcakes. Baking cupcakes is no easy feat in Buenos Aires. Muffin tins are hard to come by, to say the least, and paper liners are scarce. But Ken went to the party store (yes, there are party stores! In abundance!) and came home with flan moulds in which to bake the cupcakes. Genius!<br /><br />And so I spent Friday afternoon, in almost-unbearable heat and humidity, baking vanilla cupcakes for Sofía, because I love her. And I baked them seven at a time, because that's how many flan moulds were available at the party store.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sKoLKe2Fot-stDyxzsH1wUyK0XtvGlCf9QgT9NDlhGxyv6PajKYJB-rsxw3ASdYSH3wfX4mvq4oJYn9vHAF3MVtS1maa4N9a11BxpiAwGfIJwQo_Oe0SlOikKjnxYywyxSDIm8s07aU/s1600-h/mosaic54dd18bcf197f2c1e5da4db995ffa07723778410.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sKoLKe2Fot-stDyxzsH1wUyK0XtvGlCf9QgT9NDlhGxyv6PajKYJB-rsxw3ASdYSH3wfX4mvq4oJYn9vHAF3MVtS1maa4N9a11BxpiAwGfIJwQo_Oe0SlOikKjnxYywyxSDIm8s07aU/s320/mosaic54dd18bcf197f2c1e5da4db995ffa07723778410.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5440501960783823650" /></a>Around 8 p.m. I texted Sofía to get the party details, and found out that I'd misread her email: The party is <span style="font-style:italic;">next</span> Friday. Oops. What's a girl to do with 16 delicious vanilla cupcakes with chocolate frosting?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCU7fVVIu9t9rmE1zwRIWMa7hqo15gaKuO7oj4n9U_fbrufk0zOs5lfTGsdQUJZVWDwDK7Lazi0n_A4XiLd34dQj7bRQfNnavIiLDHXW9-hkODgzxHkPKWsTO1LSWMtUcvAPfwag4bhWQ/s1600-h/mosaic9db9cc004c93b2c1240dae858dedc872894f0ae0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 310px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCU7fVVIu9t9rmE1zwRIWMa7hqo15gaKuO7oj4n9U_fbrufk0zOs5lfTGsdQUJZVWDwDK7Lazi0n_A4XiLd34dQj7bRQfNnavIiLDHXW9-hkODgzxHkPKWsTO1LSWMtUcvAPfwag4bhWQ/s320/mosaic9db9cc004c93b2c1240dae858dedc872894f0ae0.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5440504521789505122" /></a>Luckily I had plans this afternoon to attend an English-language book exchange, so I brought them along. (It was either that or eat them all, 2 at a time.) And hopefully when I bake them again this Friday, it won't be quite so hot.<br /><br /><span style="font-weight:bold;">Amy Sedaris' Vanilla Cupcakes</span> (recipe from <a href="http://www.epicurious.com/recipes/food/views/Amy-Sedariss-Vanilla-Cupcakes-236125" target="_blank">Epicurious.com</a>)<br /><br />1 1/2 sticks unsalted butter<br />1 1/2 cups sugar<br />2 eggs<br />2 teaspoons pure vanilla extract<br />2 1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />2 1/2 cups flour<br />1 1/4 cups milk<br /><br /><span style="font-weight:bold;">Amy's Instructions:</span> <br /><br />Turn oven on to 375 degrees F.<br /><br />Put butter in mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add 2 eggs. I like to crack the eggs on the side of the bowl while it is moving, which can be really stupid. I like to take chances. Yes, I have had to throw away my batter because I lost eggshells in the mix. Yes, it was a waste of food and yes, I know how expensive butter is, but what can I say? I'm a daredevil. Mix well. Add: vanilla, baking powder, salt, flour, and milk. Beat until it looks like it is supposed to and pour into individual baking cups, until they are about 2/3 full. Bake for 20 minutes or until golden brown. Should produce 24 cupcakes; I get 18 because I'm doing something wrong, although my cupcakes were voted second best in the city by New York Magazine.<br /><br /><span style="font-style:italic;">Ed. note: I got 16 1/2 because I'm doing something really wrong, which is called baking cupcakes in flan moulds. And also because I really like cupcake batter.</span><br /><br /><span style="font-weight:bold;">Magnolia-ish Chocolate Frosting</span><br /><br />150 g bittersweet chocolate (minimum 60%)<br />75 g butter, room temperature<br />250 g confectioners sugar (a.k.a. powdered sugar, icing sugar (Canada), or <span style="font-style:italic;">azucar palpalble</span> (Argentina))<br />1 t vanilla extract<br />2-3 T milk<br /><br />Melt the chocolate using your preferred method of melting (double-boiler, microwave, direct sunlight). Beat in the butter (a mixer works best, but elbow grease works too, and think of how great your arms will look!). Beat in the vanilla, then add the confectioners sugar slowly (or else you'll be covered in it). Keep mixing until it's all mixed together, and then a little longer for good measure. Add milk a little at a time to get the right consistency. I like to taste it along the way - you know, just to make sure it's delicious enough.<br /><br />I say this is Magnoia-ish because it's not officially their recipe, but it tastes a lot like it. This recipe made just enough frosting for my aforementioned 16 cupcakes, so if your cupcake recipe yielded more, or you just like piles of (very sweet) frosting, adjust away!Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-44274413814602894122010-02-05T17:16:00.000-05:002010-02-05T17:17:04.745-05:00Snack<div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/kittylaroux/2209450357/" title="photo sharing"><img src="http://farm3.static.flickr.com/2112/2209450357_923ddd2e8f.jpg" width="350px" alt="" /></a><br /><span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/kittylaroux/2209450357/">Snack</a>, originally uploaded by <a href="http://www.flickr.com/people/kittylaroux/">Kitty LaRoux</a>.</span></div><p><a href="http://www.ultrafineflair.com/2008/01/comfort-food.html" target="_blank">Reblogging</a> in honour of <a href="http://www.nutelladay.com" target="_blank">World Nutella Day</a>, because it makes me infinitely happy that such a thing exists. Sadly, Nutella is prohibitively expensive here in Argentina, but it's hard to complain when the dulce de leche flows so freely. Still, if someone handed me a slice of homemade bread slathered in Nutella right now, I wouldn't complain.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.nutelladay.com/"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 125px; height: 89px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wseufG1vpP66rVi0EyUcgb-YcoF_jRQy7GzpYmXOdDlFnVnKQsrR4FKshSR_MDZUSfvLrXmoyaeE7C3UWf88uFFqeNO4jjCT6e6fi-TBdY5swIDgc2EIDp2sHGNLxmARW-h-dmwuN3U/s200/button_2010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5434884858773498210" /></a>The fine print: WND is co-hosted by <a href="http://msadventuresinitaly.com/blog/" target="_blank">Ms Adventures in Italy</a> and <a href="http://bleedingespresso.com/" target="_blank">Bleeding Espresso</a>.</p>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-85771523355631980222009-11-14T08:59:00.001-05:002009-11-14T09:01:00.744-05:00Fruit of the Day: TumboWhile most of our food shopping so far has been done at outdoor markets, we did stop in at one supermarket in La Paz. That's where we picked up the <span style="font-style:italic;">tumbo</span>. It's small and oval, a lovely pale yellow, and very subtly fuzzy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4101280379/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px;" src="http://farm3.static.flickr.com/2683/4101280379_32be975142.jpg" border="0" alt="" /></a>I cut a tumbo open length-wise to discover a very pretty orange, passionfruit-like cluster of seeds and pulp. (Turns out another name for tumbo is banana passionfruit - how appropriate!) I tasted the fruit as I would passionfruit: by eating the pulp around the seeds. At first I wasn't a fan. The taste is mild but a bit chalky, and certainly not as juicy as I'd expected. A few more seeds in, though, and the tumbo was starting to win me over. I've since seen tumbos stacked up at juice stands and I'm curious to try them blended and strained and maybe mixed with a little sugar (or pineapple juice).<br />UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yVpU9oCFgo0CjHzFi8gmY16SSukAqahdgxHuYKaaMY00LKM0Uo2jnshW4s8v_CCkblrRHM8KXAp1UUGxVuTxbEUP15syAV4Zg9TH7KVku-1SZ88BzB7ViA2AqdBdpfNH2lBQ_BrNIbo/s1600-h/3strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yVpU9oCFgo0CjHzFi8gmY16SSukAqahdgxHuYKaaMY00LKM0Uo2jnshW4s8v_CCkblrRHM8KXAp1UUGxVuTxbEUP15syAV4Zg9TH7KVku-1SZ88BzB7ViA2AqdBdpfNH2lBQ_BrNIbo/s200/3strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5403957968434066754" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-15886281572436233162009-10-31T16:42:00.005-05:002009-10-31T17:17:20.150-05:00Halloween FotD: Noni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4061486227/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px;" src="http://farm3.static.flickr.com/2763/4061486227_4ebddbf9d1.jpg" border="0" alt="" /></a>A picture is worth a thousand words, and when I saw the noni at the central market in Cuzco, I knew it was the perfect fruit for Halloween. It looks horrifying, like one of those squishy eyeball-balls. When I squeezed it, it even felt like one of those squishy eyeball-balls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadAGwpjDEib2DGAgMV1mK2oVos8fQv14uNCNUn-pj6YCYTO7z-RKDfMnB9_COkK5NMYdB0ncNnc2DvnbaJA7LNPVUGYZrYJtQubJDWIYgPAUX7InoCo8WQnlV-JXNpP1UGjV3GqTodRM/s1600-h/mosaicebab9d15f3d7923de1b6487a808279d1e6309315.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadAGwpjDEib2DGAgMV1mK2oVos8fQv14uNCNUn-pj6YCYTO7z-RKDfMnB9_COkK5NMYdB0ncNnc2DvnbaJA7LNPVUGYZrYJtQubJDWIYgPAUX7InoCo8WQnlV-JXNpP1UGjV3GqTodRM/s320/mosaicebab9d15f3d7923de1b6487a808279d1e6309315.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398888241125006946" /></a>At left, noni. At right, eyeball-ball. Horrifying all around.<br /><br />And the noni's smell? Pungent, vile, and disgusting. To say the least.<br /><br />Seriously guys, it's awful, and we could barely bring ourselves to try it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2465/4061492645_fe9979a7e1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px;" src="http://farm3.static.flickr.com/2465/4061492645_fe9979a7e1.jpg" border="0" alt="" /></a>Our dedication to FotD compelled us to taste the noni, albeit barely, and its taste lived up to its smell. Gross.<br /><br />The woman at the market told us it's usually consumed as juice (obviously with a LOT of other flavours and/or sweeteners). She also said noni is used to cure cancer but <a href="http://en.wikipedia.org/wiki/Noni" target="_blank">Wikipedia</a> reports that it was "explored unsuccessfully" for that use. However, "in Hawaii, ripe fruits are applied to draw out pus from an infected boil." How charming.<br />UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgpbq3I50xssx0WyxGq-fZXJE_9jAYLEXfjzz-el7rDtgAFqTvQHmMt5feW3XQd7qONjbdf38xEBfyvdv6ODWk9OQ3jvtlMaFEdD8Mv9fXI1Oj18Wm-oSxKTS-UlY9kbLwpgYqKmULPw/s1600-h/skull2.jpeg"><img style="cursor:pointer; cursor:hand;width: 25px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgpbq3I50xssx0WyxGq-fZXJE_9jAYLEXfjzz-el7rDtgAFqTvQHmMt5feW3XQd7qONjbdf38xEBfyvdv6ODWk9OQ3jvtlMaFEdD8Mv9fXI1Oj18Wm-oSxKTS-UlY9kbLwpgYqKmULPw/s200/skull2.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398891656271668594" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-58292114662388482542009-10-22T10:54:00.000-05:002009-10-22T10:55:19.302-05:00Ceviche in LimaOn our last night in Rio with <a href="http://www.ultrafineflair.com/2009/04/frenchy-dutchy-american-and-canadian.html" target="_blank">Frenchy and Dutchy</a> (aka Audrey and Eric), we asked them for a list of the best (and worst) parts of their six months in South America. They recommended cities and sites to see (and some to avoid), and told us their favourite places to stay. In Lima, they had been the first guests of the brand-new <a href="http://www.hostelkokopelli.com/" target="_blank">Kokopelli Hostel</a>. Audrey advised us to ask Paolo, one of the proprietors, to point us to the ceviche restaurant to which he had taken them. Paolo offered us one better: To take us there for lunch on Monday.<br /><br />(First, though, on Friday night, we went to a club. I know: I'm too old for that shit. We went with a few people staying at the hostel, all decked out in our best backpacker chic. At one point someone commented, "I'd never wear this to a club at home," to which I replied, "I'd never go to a club at home." It's true.)<br /><br />Anyway, Monday rolled around and we were both very excited for lunch. Paolo rounded up a group of about 15 people from the hostel to join the festivities, and we piled into a few taxis to go to the neighbourhood of Barranco. Once there, he led us into a little market, past stalls selling raw chickens (with the feet still attached!) and even a little barber shop. The "restaurant" was a bunch of plastic tables under tarps, and we assembled enough chairs to fit our posse. We unanimously agreed that Paolo should order for all of us, and soon food started appearing on the tables.<br /><br />We started out with <span style="font-style:italic;">chicha morada</span>, a sweet and very tasty dark-purple juice that's made from purple corn. Small metal bowls of salted, roasted corn kernels also appeared on the table. We snacked on those until our first course arrived: A bowl of almost-clear broth with a mussel in each bowl and a generous sprinkling of cilantro leaves on top. It was refreshing and flavourful (especially with the addition of squeeze of lime and a rather potent hotsauce), and the mussel was particularly good.<br /><br />Next came a dish called <span style="font-style:italic;">tiradito apaltado</span>. Tiradito is like ceviche (fish marinated in lemon or lime juice with onions), but sometimes with oil in the marinade, and without onions. This particular tiradito was served with corn, a hunk of sweet potato, and half an avocado on top. The fish was incredibly fresh-tasting and the avocado was one of the best I've ever had, fresh and perfectly ripe. While we were devouring the tiradito, plates of crispy fried seafood (<span style="font-style:italic;">pescado frito</span>) arrived, garnished with yuca fries and a bowl of mayonnaise for dipping. These were a mix of calamari, shrimp, and other fishy bits that had been battered and fried.<br /><br />We continued the feast with <span style="font-style:italic;">ceviche</span> - once again a mix of seafood, this time marinated in citrus and garnished with sweet red onions and more sweet potato. I loved the tiradito (especially the avocado) but the ceviche was probably my favourite dish. The fish was sweet and a little bit salty and oh-so-tender, and the thin slices of onion and sprinkling of corn added a perfect crunch.<br /><br />Just when we thought we were winding down, two rice dishes appeared. One was very similar to seafood-fried rice, only not there was definitely no need to fight over the shrimp. The other was more like seafood risotto, with a lighter flavour than the fried rice but still packed full of fishy goodness. I limited myself to small portions of those (both were delicious!) so I could finish the remaining ceviche for dessert, and Ken busied himself with the leftover fried bits from the pescado frito.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/sets/72157622483648465/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAWmY-K2FGr2gE9n0dDi9C-8GNgYR479OygRt4tJ4tjJS1lcZyrhc81ac0mJc0t7Z2r80bD7I25X19ufkHpIkN4P4PRmuIAP31_6SgWZn_fyttOrThw5MYwHDdmvUaTtWwq1xsANTlPQ/s320/mosaica75d54269a7348155bef00ab71edb1989aba1b3b.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5395452455292468274" /></a>Finally, Paolo announced the grand total: 14 soles (about $5) each, including tip. And we thought beef was cheap in Argentina!<br /><br />More pics on in our Peru set on <a href="http://www.flickr.com/photos/kittylaroux/sets/72157622483648465/" target="_blank">Flickr</a>.Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-53968794982127074402009-10-21T06:59:00.002-05:002009-10-21T06:59:00.385-05:00Fruit of the Day: Pepino MelonWhen I was in university, my roommate Lee used to exclaim "Babaghanoush!" whenever he realized something or even completed a task, kind of like you might use "Eureka!" or "Voilà!" At the time I had even more limited experience with international cuisine, and I thought Lee was just using a nonsense word. One day, while looking for hummus, I came across an unfamiliar product and sounded out the word on the label and had a similar "eureka!" moment when I realized I was looking at babaghanoush!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4029952936/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 160px;" src="http://farm3.static.flickr.com/2606/4029952936_8eb789a3bd_m.jpg" border="0" alt="" /></a>Today's fruit isn't an eggplant, but it does have lovely eggplant-coloured markings. I didn't buy the <span style="font-style:italic;">pepino melon</span> on our first few trips to the grocery store, but I kept coming back to it. Its skin feels amazingly smooth and almost velvety, like a matte-finish photo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4030016260/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 160px;" src="http://farm3.static.flickr.com/2455/4030016260_3fb8671d12_m.jpg" border="0" alt="" /></a>I sliced it open and was surprised to find the inside hollow, with nary a seed in sight. The fruit itself is about an inch thick. It smelled sweet, like a ripe honeydew melon. When I cut off a smaller slice to try some, the skin peeled off easily, like that of a tomato that's been blanched. The texture is similar to a honeydew as well, and the first bite was sweet and mild and melony. As I finished the slice I identified a feint peppery aftertaste, and it suddenly occurred to me that <span style="font-style:italic;">pepino melon</span> translates to pepper melon. Babaghanoush!<br />UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDZ5_e8A_qaPehz8AfEewDKqMjasXvE858DkAbXQbDW4LSQKCnGh1ubTdSlBjdd7k-X6wK_8D294zLX28nDr4J_SHxtKurYZhi-YU4xMdg4u8I8Q2IdfBdzhzWv7LXlsBS5H2xE_FyQ4/s1600-h/4strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDZ5_e8A_qaPehz8AfEewDKqMjasXvE858DkAbXQbDW4LSQKCnGh1ubTdSlBjdd7k-X6wK_8D294zLX28nDr4J_SHxtKurYZhi-YU4xMdg4u8I8Q2IdfBdzhzWv7LXlsBS5H2xE_FyQ4/s200/4strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394763935020177666" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com1tag:blogger.com,1999:blog-2834094020025840765.post-57339938372798719212009-10-20T13:35:00.004-05:002009-10-20T13:55:07.961-05:00Fruit of the Day: CoconaI chose the <span style="font-style:italic;">cocona</span> for its irresistible orangeness. It reminds me of a yellow pepper, and its stem is a little like that of a persimmon. The <span style="font-style:italic;">cocona</span> also has skin similar to a persimmon, and is about as squishy as a very underripe tomato (read: not very).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3530/4029171785_d4d974baa4_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3530/4029171785_d4d974baa4_o.jpg" border="0" alt="" /></a>I sliced it open to find a pale yellow insides with lots of small, soft seeds, kind of like tiny cucumber seeds. The cocona is very tart! The pulp around the seeds is juicy, but the fruit between the center and the skin is much firmer. I shared some with a couple who was in the kitchen with me. The girl thought it was like a fruity-vegetable (or a vegetabley-fruit) and the guy comment, "It's quite sharp, isn't it?" Indeed. I suspect I'd prefer the cocona juiced with a little sugar.<br />UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8AjNtQYtR8zIOYzUxnO2uglc8esuZB9NtX2bsQBZreyLieT2IQc0unIADX1h2kthkGTojpyNrnihma4gNA789h_hAcy0lJoCPUWM6_J5jBk75YAJe2KUEtGkdHTgvHyQwY0EATKDL0g/s1600-h/3strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8AjNtQYtR8zIOYzUxnO2uglc8esuZB9NtX2bsQBZreyLieT2IQc0unIADX1h2kthkGTojpyNrnihma4gNA789h_hAcy0lJoCPUWM6_J5jBk75YAJe2KUEtGkdHTgvHyQwY0EATKDL0g/s200/3strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394755624218431858" /></a><br /><br />P.S. I LOVE comments on FotD - I learn as much from you guys as I do from trying the new fruits! Thanks, and keep 'em coming!Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com1tag:blogger.com,1999:blog-2834094020025840765.post-81179614126799874592009-10-19T23:15:00.010-05:002009-10-19T23:51:01.050-05:00Fruit of the Day: Tuna RojaBefore we get to today's fruit, I have to once again sing the praises of Peru's fruit. There are more new varieties than I know what to do with, and when we're craving something familiar, the options are plentiful and cheap. To wit: Here is a picture of 50¢ worth of strawberries:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4028506946/in/set-72157622483648465/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 210px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8E1MtcQBN5Zfkm7LnjZonsbjhVEyBi64xBNuQAE5OuBMmFPWjAQesIy9_glSiB-66ueyueS09OEk_tUiIsGyMjI-mRThaAcrhEiXAoP4T2muIZ-wQqypbF8HkNWm0Rf52wP_k_9OvVlQ/s320/mosaicce591319c76fe4bec66a9a5107594597c80c6636.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394538403471578146" /></a>They were fragrant, sweet, and delicious.<br /><br />The <span style="font-style:italic;">tuna roja</span> isn't a fish, I promise. It's a fruit, and one you might even recognize: In North America, it's more commonly known as the prickly pear. There were three prickly pear varieties available: roja (red), amarilla (yellow), and verde (green). A prickly pear traffic light! I don't remember why we chose red, but maybe because it looked the weirdest.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4026929714/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 210px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkCTRGpwO2NXm9Yt0ZX4-G0MQRts1RMUqwOq0tjkqM_0_ZiXVG4bAMjMrLn-_9sNJx3gE5nhuRqdBh-_V83NVy26UNfFp4a6kDxwRJc4XXsrvR9T0fvT-zvB9fV8eAHC7W5icSZKObB8/s320/mosaic889abf825d2763e89b1152ee5b3f9e81fe6d16f1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394533575339109218" /></a>Without consulting the intarwebs, I wasn't sure how exactly to approach the <span style="font-style:italic;">tuna roja</span>. I decided to slice it vertically, and was very excited when I found its insides to be as red as a beet!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4026191539/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 210px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80fi8bJgb6vMnG9nQZHc4rfEkniOaKCs1nTVVYB6yz07yvhYQ7dlS7Pv0EqrTVIplpdZb9WikHlQKnLRsi0PgfZTpyBYil6Wm1oIrml5u93eO4cbryBUYXvWz8DbUFIsDEvbDd_Jpr3M/s320/mosaic24c9cfde75cd7d725e054295fda28e4835664d86.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394533756478501890" /></a>I scooped out a spoonful of the juicy red insides and found the <span style="font-style:italic;">tuna</span> to be full of tiny, hard seeds. The fruit itself is mild-tasting and not super-sweet. It's refreshing but I found it nondescript (as you may have gathered from my non-description). The seeds were too small to spit out so I just swallowed them, and they were inoffensive.<br />UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMnQMY3J57f1F33bOyPgHGmCLVy73oVb7pwzTdXFL0h944PR5T8XzJG7u7A2oiYV27R39FDQ_DFFH-UmkBNX5Q1Lh8DKN_hVZqLgxDuuIIVqYNjF57tq2Gqn9oq8S2e4uI2TgwYe0w4U/s1600-h/3strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMnQMY3J57f1F33bOyPgHGmCLVy73oVb7pwzTdXFL0h944PR5T8XzJG7u7A2oiYV27R39FDQ_DFFH-UmkBNX5Q1Lh8DKN_hVZqLgxDuuIIVqYNjF57tq2Gqn9oq8S2e4uI2TgwYe0w4U/s200/3strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394534624082881298" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com1tag:blogger.com,1999:blog-2834094020025840765.post-8942874980656254762009-10-18T15:48:00.004-05:002009-10-18T16:27:52.621-05:00Fruit of the Day: GranadillaWe found today's fruit, the <span style="font-style:italic;">granadilla</span>, in the vast citrus section of the even vaster produce section in our grocery store in Lima, Peru. I chose it for its lovely orange colour and the long stem attached to each fruit in the bin. As an added bonus, it cost all of 0.49 soles (about $0.17!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4023741846/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px;" src="http://farm3.static.flickr.com/2636/4023741846_cdaf12fd31.jpg" border="0" alt="" /></a>The granadilla isn't exactly squishy like an orange. It's shell is kind of hard and you can push a dent into it with your finger (a handy trait if you want to create a little flat spot on which to rest the granadilla for a photo op). When you shake it, it sounds like there's something shaking around inside. When I cut it open, its skin (which is really more like a shell) cracked open (not unlike breaking a cracker) to reveal seeds and pulp--seeds and pulp that looked suspiciously like the insides of a passion fruit!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4023756298/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px;" src="http://farm3.static.flickr.com/2802/4023756298_b5d36bfb6f.jpg" border="0" alt="" /></a>The granadilla is probably best eaten blended and strained, but I was impatient so I just slurped up a few pulpy seeds. It was delicious! The pulp tasted like a super-sweet combination of orange and passion fruit juices, and the seeds were small enough to be inoffensive--I just crunched them up along with the juice.<br />UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-MdL_T11UywcHdEsIrSjjNQG3ygPJX9pUL-1p7HmKD1dg6m3hVnWjrXgUsNuIYzS7KIaQYPl-ptUE8QI3dds7ItzW5IBonBvotfGs6BHSzuhVK17dmB6PydbPFIwvYaFXaWSyH3RZes/s1600-h/4strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-MdL_T11UywcHdEsIrSjjNQG3ygPJX9pUL-1p7HmKD1dg6m3hVnWjrXgUsNuIYzS7KIaQYPl-ptUE8QI3dds7ItzW5IBonBvotfGs6BHSzuhVK17dmB6PydbPFIwvYaFXaWSyH3RZes/s200/4strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394049616929471314" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com2tag:blogger.com,1999:blog-2834094020025840765.post-33113074046214921302009-10-17T22:55:00.008-05:002009-10-18T00:48:21.558-05:00Fruit of the Day: ChirimoyaYesterday we arrived in Lima, Peru, and today we spent a good half an hour exploring the fruit section of the grocery store. It was all I could do to not blow our entire day's budget on new and exciting produce. Kernels of corn are huge, like, a regular-sized cob of corn has 8 GIANT rows. And I counted at least 11 different kinds of potatoes!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/sets/72157622483648465/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px;" src="http://farm3.static.flickr.com/2801/4021592340_f63337e970_o.jpg" border="0" alt="" /></a>Back to fruit. After much hemming and hawing, we decided to buy a <span style="font-style:italic;">chirimoya</span>. It's closely related to the hand-grenade-shaped <a href="http://www.ultrafinefood.com/2009/06/fruit-of-day-pinha.html" target="_blank">pinha</a>, which was one of the weirdest-looking and most delicious fruits we'd ever tried. The chirimoya was much-hyped in my extensive fruit-research on the intarwebs, and it's from Peru! And we're in Peru! Hooray!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4020817911/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 210px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgYSXndEx1dXzUduMWU6o1fGjzAZu5y8opXdyx9URiUHZ-auMhJAXh8131zSuQd2xhCZOlw8TL6tpmqmmxJXOKJiwFfLkROxtI6iRYzQt9H6iZjGeoGORZvq6pW_sloWnmroelKXTaXo/s320/mosaic9d6787643bb02e55994804d8fbff1967b06681be.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5393809253000541042" /></a>Even though we bought what felt like the ripest specimen, I suspect our chirimoya was a bit under-ripe. It was delicious and custardy, like the pinha, but a little harder than we expected. We did convince two skeptical Canadian girls to try it, and they thought it tasted like dessert!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/4020826003/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 210px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2FEqEG8aifn7-gXMM44tAgIY7na_VcssWdvYb3X90cS3CEe_5Us3vnlpyUXhlnWcHxRMevMdB_nmuOkv6ppi9b3iBWzTUEgwU05tsWb0gbV3lrloUkv-t828Q4si30dRKkq47IA4hWc/s320/mosaic5d07c41540acc9248d19351325a1d7a09b3e2c38.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5393809842598106834" /></a>UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6XMa93bch1y4XqJmzTlN9uvIgNaz8qT-h41C1K0V-sqsyBCRN7iDx2weD2VAhcGtbhp_aGWh7NDLVqjSGWHriVwHwvyq0DJuXorovuFIt1b4jykHmcstHhnhk6IaX2X9h8wsYE9EQl4/s1600-h/3strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6XMa93bch1y4XqJmzTlN9uvIgNaz8qT-h41C1K0V-sqsyBCRN7iDx2weD2VAhcGtbhp_aGWh7NDLVqjSGWHriVwHwvyq0DJuXorovuFIt1b4jykHmcstHhnhk6IaX2X9h8wsYE9EQl4/s200/3strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5393810135194349138" /></a> (Subject to change when we try a riper fruit)Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com0tag:blogger.com,1999:blog-2834094020025840765.post-890204748633049142009-09-28T11:59:00.007-05:002009-09-28T15:08:13.752-05:00Fruits of the Day: Late-Summer BerriesWe're back in NY for two weeks; two weeks that are going by way too quickly. This past weekend I enjoyed my favourite Saturday morning ritual: A rendez-vous with my friend Vicki at the Grand Army Plaza Greenmarket in Brooklyn. I felt like a kid in a candy store. Browsing the late-summer/early-fall harvest (green beans! tomatoes! Jersey peaches!) was the first time I felt a pang about our current nomadism: Even if we had unlimited counter and fridge space, our overbooked schedule doesn't include a lot of time for cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AHX5T6Yi6qb3IVj3sBwgqeRcntc9ldr_oaCLhs6I8QFpo5akIgHZRU4AXta7ZRRwudmNs1LPqMZM39AuS0B7bjgFFNL7Zh24OTH36qDnW_uZIhbpmjrX4Cj_yajnnzsPQsHlIzPRvtE/s1600-h/mosaic5e1fe27edba718b1623f721054eec40466a8cbe3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AHX5T6Yi6qb3IVj3sBwgqeRcntc9ldr_oaCLhs6I8QFpo5akIgHZRU4AXta7ZRRwudmNs1LPqMZM39AuS0B7bjgFFNL7Zh24OTH36qDnW_uZIhbpmjrX4Cj_yajnnzsPQsHlIzPRvtE/s400/mosaic5e1fe27edba718b1623f721054eec40466a8cbe3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386571989471504786" /></a>I settled for small quantities of the aforementioned green beans and tomatoes, and a couple of inimitable apple cider donuts. I also couldn't resist a few containers of what were probably among the last berries of the season. There were samples available of both blackberries and raspberries, and when Vicki tried the former she remarked, "That tastes like it should cure something." In other words, they were a little tart. I mixed some of the raspberries into my Greek yogurt for dessert last night and this afternoon made the rest into <a href="http://bakednyc.com/" target="_blank">Baked</a>'s Raspberry Breakfast Bars, recipe and inspiration via <a href="http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/" target="_blank">Smitten Kitchen</a>. It didn't seem like I had quite enough berries to cover the bottom layer of the bars so I chopped up a peach and threw it in there as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/3962929951/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 310px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HnZ7vVZi56lljbrziypJPftD5He7H1MKGg1ouGkDASRXPMgWwjWoJ3RHogjeasbpxle28PxsUoq-iBbRmhhOr-wEgnfUJaq5PCR-7Cca6bY4ERcFERew2fq3WRw0Z4ZLmHOxMQPUiM0/s320/mosaicffbc3db60fc04ec952bdb3ca29f3c3bd0ee93cfe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386603608292620338" /></a>The verdict? The house smelled so good while they were baking that I could hardly wait for them to cool when I took them out of the oven. And they're delicious: Sweet and buttery and slightly tart. The bars are a little wetter than I'd have liked, especially since I plan to transport them to friends' places for dessert tonight and "breakfast" tomorrow morning (if there are any left - Ken also seems to like them!), but that's why god invented Tupperware. And forks.<br />UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnc3eTYJprVZ61Wg_fC_x9FwWWD6XOtZeko1eunNiLwsIy21zziwH6euYXyMNUOcguMAN4rAr_SpX828MrHmVwg8LEkLyw3aXyYExCUvdlnWQhyphenhyphen0fJyYmzuBPKe5RH1aSbrHHZPWOXQ8/s1600-h/5strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnc3eTYJprVZ61Wg_fC_x9FwWWD6XOtZeko1eunNiLwsIy21zziwH6euYXyMNUOcguMAN4rAr_SpX828MrHmVwg8LEkLyw3aXyYExCUvdlnWQhyphenhyphen0fJyYmzuBPKe5RH1aSbrHHZPWOXQ8/s200/5strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386612517827719762" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com1tag:blogger.com,1999:blog-2834094020025840765.post-91969748368415821882009-09-12T17:15:00.006-05:002009-09-12T17:42:11.172-05:00Fruit of the Day: FigoWe recently spent a very rainy day in Puerto Alegre, Brazil. We arrived at 8:30 a.m. and headed immediately to the central market, where our trusty Lonely Planet assured us we'd be able to dine at any number of restaurants and also buy delicious ice cream. We spent the morning drinking coffee and playing cards, and around lunchtime we wandered into one of the extraordinarily well-stocked fruit stands to see what we could find for FotD.<br /><br />There were a bunch of new fruits, including some that we had to pass up because they were either sold only in large quantities or were just simply too large--like this guy, the unwieldy <span style="font-style:italic;">jaca</span> (Jackfruit in English):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/3913911384/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 310px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-k4TyK5o8eCXgqNIH_deJ07NuuUhiSF5Z3_LRg7kNl4NH36b2cV_YlMvO6oQGYS9sKqsFkLhrcmpbJYO2QeSnFJG2Ee3WhQIIPtoBKM24hT9hOCDOay-pFvsg2o5rd7Vlh7v1XFU_rY/s320/mosaicbbcb7ef5268ffc65f63a3919f2ebbaff8541d15d.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380714685544969714" /></a>We settled on three different fruits, the first of which is the <span style="font-style:italic;">figo</span>, which you undoubtedly recognize as a fig.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/3913097171/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 310px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk07fFDU81mz8Vdo7RglsyVoUUmaRI3VZL2PDLTAsimRfSn4pzQRXAOqz-THTfcbnowJyoh1025yLZxdC32djvuUPySkrq7R97trh1cdPdOk-tJXeqUyvtxm64PP6ZHIGOR08Q64UgOMI/s320/mosaic077d4cced5816d8c4eca196ed70a2ecc6ac740fe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380712593177657426" /></a>We're both fans of dried figs (ideally stuffed with a hunk of manchego and wrapped in proscuitto), but neither of us had tried fresh figs before. They're smooth and firm, but with a bit of squishiness. We cut one open and found its insides to be delightfully pink and seedy. Behold:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/kittylaroux/3913082635/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 310px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OToOAtX5_zGB2J81UGy27VVnSsdVwFybyvpYv7cR6mc973B1a_kRNTAOvG3A8khyuqDrI0Ir1EAtBxV-W5DQU19UVvuc_VegTuxEn0QyaaaAlIny2rcpN2uSbJ6QgTJEN-HvLyaFgt8/s320/mosaicf2cfcb584ccd645f266f84cdf36d16ab2d39f2be.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380711743727024978" /></a>The flavour was nowhere near as intense as a dried fig, and I don't know that I'd even have been able to recognize the taste if I hadn't known what I was eating. It was very mild. The texture was the most familiar part - the seeds were unmistakeably figgy.<br /><br />UFF Fruit Rating: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_moW34g_qVMYM6AWoJ9m0hMs4yJo1GnViPxa8X22J23GfhD0gkC3gpRYrEN-nrxdWZkyt2tGpNwUqXOlgH4Z1gJhff-Ou0zYbzJ8RgtvYMUSE9iFGZA5rEuePwCkuO_tfv1spyo0sjnY/s1600-h/3strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 110px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_moW34g_qVMYM6AWoJ9m0hMs4yJo1GnViPxa8X22J23GfhD0gkC3gpRYrEN-nrxdWZkyt2tGpNwUqXOlgH4Z1gJhff-Ou0zYbzJ8RgtvYMUSE9iFGZA5rEuePwCkuO_tfv1spyo0sjnY/s200/3strawberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380708769478069522" /></a>Gillianhttp://www.blogger.com/profile/07901774320923486057noreply@blogger.com2