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Food52My grandmother's 7 Up cake is a mellower cousin to the lemon pound cake, and comes from a long tradition of Southern cakes made with soda/pop as a leavening agent. The cake doesn't taste like 7 Up, but makes something new and familiar all at once. It's adapted from her recipe. I recently found that the cake made a cameo in the 2008 film The Secret Life of Bees: according to the legend, the boy who ate the cake would be compelled to kiss the girl who baked it. I can't personally vouch for that magical effect—but maybe you can? Notes: Make sure you use a big loaf pan (9x5x3) for this recipe, and or make sure you use very well-greased parchment paper with long overhangs on each side.YummlyGood...hubby loved it. Handling all that bubbling hot duck fat felt kinda risky...would like safer method.YummlyNothing like the picture, doesn’t say how you cook the potatoes. A few more instructions would of been helpful but it did taste good.YummlyChocolate Chip Cookie Fruit & Nut Bar (compare To Larabar!) plus An Amazing Deal From Mightynest! With Medjool Dates, Pecans, Vanilla Bean, Chocolate ChipsYummlyAn easy midweek dinner for the BBQ sauce lovers in your life, you can practically do it in your sleep.Food52You have, probably, seen the pictures of Alec Baldwin and his lovely yoga teacher bride (now a wife, I think.) Alec is going for rejuvenation by marrying a young, vigorous, strong beautiful lady. Who blames him? Somehow all of us occasionally make those “rejuvenation” moves. We either go on the diet, or join the sweat shop at the local gym, or in a case of middle age gentlemen, go for a Corvette or a boat! It is no secret that everyone one of us, in one way or another, constantly, consciously or subconsciously look for a way to rejuvenate and stall the moment, prolong the young life…. It is about recapturing lost youth, health, energy and passion. One form of rejuvenation is being picked up by corporations and offered in a way of health-improving methods called “detox and cleansing”. I found the link to this article on the blog Choosing Raw : NY Times: Cleansing from Cubicle to Cubicle Cleansing juices is a blooming business nowadays. Well, if you ask me, and I hope you do, -------------------------------------------------------------------------------- this is another marketing trick to get you to spend money on a temporary result (if any) and have you to come back, all confused and try once again because it did not work the first time (because of your own fault, of course … if you ask them.) Let’s go back to our conversation about “thinking and evaluating”. What the 3-day-calorie-exhaustion will do for you? You will drink juices for 3 days and then what? Please do not add your name to the list of the “Smart People Who Make Dumb Decisions”. If you are serious about staying healthy, staying out of doctors’ offices and enjoy a long and a happy life with your family, you need to think along the lines of the: life style and not the “3day detox”. That is why I continue the publishing of everything I learn and all I know about nutrition. That is why I am advocating yoga and outdoor activities in place of bouncing on a treadmill or a stationary bike inside of the gyms facilities smelling like sweat and iron. Connecting with Nature is rejuvenating and nurturing. That is who we are – the children of the Nature. The artificial stuff collides with our origin. Naturally, we will grow old. But, at the same time, also naturally, all of us want to do that as painless as possible. Therefore, today, let’s remind ourselves what is important for our health, and in particular - joint health: it is movement and nutrition. I caught a conversation between yoga therapists on one of the Yoga chat rooms. They were discussing how important it is to support two main tissues, collagen and cartilage, with the proper diet and supplements. 1. Make sure you eat the food rich in and supplement your diet with vitamin C. I blend the whole lemon in my green smoothie daily. 2. I try to eat one avocado a day, either it is in a salad, the lettuce wraps or in a smoothie. 3. I make sure my body receives plenty of lysine and proline by snaking on raw nuts daily. 4. I know it is important for my joints to have plenty of silica, so I add cucumbers, onions to my leafy vegetables salads. I also blend cucumber in my green smoothies. 5. I take supplement of glucosamine, type II collagen, and sulfur (MSM). 6. The wild caught fish is 2-3 times a week is a must for my dinner plate to assure I get enough of omega 3 fatty acids. 7. My food is rich in antioxidants to assure I help my body to repair and build healthy tissue. It is not a diet, it is the way I eat and live. I am not rewarding myself with the deep fried chicken, like some people suggested to me. I do not see it as a reward; I see it as a punishment. It is mind over matter. Until you continue thinking that you have to eat right and reward yourself for being a ‘good boy/girl” with some toxic but “super delicious” fried, soaked in a sugary sauce chicken wing, you will continue struggling. With that…. Allow me to suggest you introduce into your menu this perfect soup, instead. Reward yourself by eating this! It is super delicious and healthy! I gobbled it so fast today, hoping that no one will see me liking the bowl. Try it and tell me what is wrong with eating this healthy food? 3 celery sticks ½ sweet large onion ½ butternut squash 2 med size apples (peeled) 1 mango 2 cups of organic Veggie Stock To taste: Sault, pepper, lemon paprika, 2 tbsp lemon juice 2 tbsp of chopped parsley (optional) Directions: Chop celery, onion, peel and chop apples and butternut squash. Sauté it in organic Veggie Stock for 5-7 minutes. Do not overcook. Blend all the ingredients besides the mango and parsley. Serve the soup dressing it up with the chopped mango and parsley.Food and Wine“Why are you making fried cardboard?” my first husband asked the first time he watched me make matzo brei. He had never before encountered this classic Jewish dish. Then he tasted it, his eyes went wide, and he asked for more.I have never known anyone who could resist it; even my son, the world’s pickiest eater at the age of two, was in love with it. As for me, if I could eat only one food for the rest of my life it would be this remarkably simple dish in which a few basic ingredients are magically transformed into something comforting and compelling.Rumors are floating about that there are people who like their matzo brei sweet. This, of course, is an abomination: Matzo brei should never mix with sugar. While I tend to be a purist—nothing but matzos, eggs, butter, and salt—I occasionally add caramelized onions which, in my opinion, make almost everything taste better.And now, on to my matzo brei rules:1. Do not use those fancy new handmade matzos. Store-bought is fine.2. Caramelize the onions slowly and for a very long time. You want them to be on the dark side.3. Good butter is the secret to great matzo brei.4. When in doubt, use more.5. Break the matzos into a strainer set over a bowl so you catch all the tiny crumbs. They make the texture more interesting.6. Don’t get your matzos so wet they go limp.7. Some people cook their matzo brei in one piece, as if it were an omelet. Don’t. One of the great things about this dish is the textural variation: Some bits are fluffy as clouds, others crisp enough to crackle.8. Do not use a nonstick pan because it will prevent you from achieving the results in rule 7.9. This recipe serves 4, but the proportions are 1 egg and 1 matzo per person, so adjust to your needs.10. Say the word right: “brei” rhymes with “fry.”Food52I've never been a big fan of frosting; to me, it detracts from the main attraction: the cake. But when boiled icing (also known as 7-minute icing or Italian meringue) finally entered my life (in the form of the Old-fashioned cupcake by local bakery Miette), I started to change my tune, at least where boiled icing is concerned. It has a slick sheen, which makes is elegantly beautiful. It's billowy and light but has a gratifying stickiness that makes it almost impossible to eat without getting it stuck on your lips. When I looked up a recipe to make boiled icing on my own, I was bummed to find out that I needed a candy thermometer (my relationship with candy thermometers can be somewhat strained, but that's another story). Eventually, I stumbled upon a recipe for an uncooked boiled icing, which I was totally skeptical of at first, but when I saw it come together, I'm sure I jumped for joy. This icing is a bit lighter and airier than the cooked kind, but it's still smooth and satisfying. I add cacao nibs for an even more adult flavor and a little fun with texture. It works well lightly torched or not, but who doesn't look for an excuse to break out the propane kitchen torch? Make the frosting as close as possible to serving time because like any boiled icing, it will weep and fall after a while; keeping it from getting too warm will help make it last.Order 7 Lives nearby
Red Brick Tap & Grill292 E Gates St · Closed · Opens Today 11 AM · (614) 444-2742Wings, Saganaki, Pretzels, Greek..., Calamari*, Chicken Rolls, Spread Plate*, Buffalo Shrimp, Hummus & Pita*, Chicken Tenders*, George's Special, Greek Quesadilla*, Italian Cheesy Bread*, Beer Battered Onion Rings, Grilled Brussels Sprouts*, Chili Cheese Fries or Tots*
