tag:blogger.com,1999:blog-64779500573256023362024-03-06T00:01:22.626-05:00Silly Goose FarmSilly Goose Farm is a guide to a stylish, sustainable lifestyle. Regardless of income or living space, Silly Goose Farm believes everyone should be able to lead an eco-conscious, socially responsible life without a feeling of pretense - and have fun while doing it!Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.comBlogger189125tag:blogger.com,1999:blog-6477950057325602336.post-85933225030653457362013-07-25T06:00:00.000-04:002013-07-25T06:00:10.642-04:00Helpful Tip: Washing BerriesEver feel like berries just don't last that long when you bring them home, especially those just-picked from the farm? You're not alone. Berries have little germies on them that cause mold to form at an alarming rate (<a href="http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p064.shtml" target="_blank">here's a more sciencey explanation</a>).<br />
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To extend the fridge life of your berries, here's a simple trick. As soon as you bring them home, fill a <i>clean</i> sink basin (or a big bowl, if you must) with several inches of cool to lukewarm water. Add a half-cup of distilled white vinegar to the water. Then add in your berries. Gently swish them around with your hands and let them sit for a few minutes. Strain the berries and dry them (for firm berries like blueberries, strawberries, or blackberries, you can send them through a salad spinner. More delicate berries, like currants and raspberries, should be left on a towel to air dry). Place them in an airtight container and store in the fridge.<br />
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<a href="http://thesillygoosefarm.blogspot.com/2011/06/freezing-strawberries.html" target="_blank">Or freeze them.</a><br />
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The vinegar disinfects the berries naturally and keeps bacteria from eating the soft flesh of the berries too quickly.<br />
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<br />Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com4tag:blogger.com,1999:blog-6477950057325602336.post-73432140379855431042013-07-24T11:56:00.000-04:002013-07-24T12:11:34.965-04:00Sangria SauceOof. It's too hot to cook or bake.<br />
<br />
Well, that is to say it <i>was</i> too hot. Thankfully the heatwave that plagued my little corner of the world has passed, and more temperature weather is here.<br />
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I recently picked up a copy of <i><a href="http://www.amazon.com/books/dp/1620860619" target="_blank">She Cooks, She Scores: The Steamy Stories Behind the Recipes</a></i> by Chicago-based Chef <a href="http://followingjenn-shecooksshescores.blogspot.com/" target="_blank">Jennifer F. Stoker</a>. Besides offering a sometimes-hilarious peek into one woman's romantic interludes and the meals inspired by them, there were a lot of handy recipes perfect for, "I'm hungry but it's too hot/humid to cook" moments.<br />
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One recipe in particular that grabbed me was <i>Grilled Fruit Over Angel Food Cake with Sangria Sauce</i>. Sounds like the perfect antidote to steamy sun-drenched days. The recipe is below. I'm looking forward to trying my hand at some of Chef Stoker's other dishes, like <i>Asparagus Guacamole</i> (wut?), <i>Sweet Potato and Sausage Gratin with Savory Maple Glaze</i>, <i>Watermelon and Jicama Coles</i>law<i> </i>(oh twist my arm why don'tcha - she serves it with fried coconut shrimp), and <i>Thai Coconut Chicken Soup</i>.<br />
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If it's too humid or hot to make angel food cake, don't feel too guilty about buying one from a local bakery.<br />
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<b>Grilled Fruit Over Angel Food Cake with Sangria Sauce</b><br />
From <i><a href="http://www.amazon.com/books/dp/1620860619" target="_blank">She Cooks, She Scores</a></i> by Jennifer F. Stoker<br />
<i>Makes Six Servings</i><br />
<i><br /></i>
INGREDIENTS<br />
1 pineapple, top and bottom removed, skin removed, cut lengthwise into strips, 1/2-inch wide.<br />
2 peaches, halved and pitted<br />
1 mango, peeled, cut lengthwise, 1/2-inch wide<br />
1/3 cup olive oil<br />
1 lemon<br />
1 cup red seedless grapes, halved<br />
1/2 cup chopped kiwi<br />
1/2 cup blueberries<br />
1 angel food cake, whole<br />
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<i>Sangia Sauce</i><br />
1/2 cup sugar<br />
1 cup water<br />
1/2 cup peach schnapps<br />
1/2 cup champagne or white wine*<br />
1/2 cup cranberry juice<br />
1 cup grape juice<br />
1 lime, squeezed<br />
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METHOD<br />
Preheat grill to 375 degrees.<br />
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In a small bowl, add olive oil and squeeze lemon into oil. Mix together until incorporated. Brush mango, pineapple, and peaches with lemon oil and set aside.<br />
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To make sangria sauce: heat water and sugar in a medium saucepan on medium-high. Dissolve sugar and add the rest of the ingredients. Bring to a boil and then reduce heat to a medium simmer until sauce reduces to 1 cup. Cool completely; sauce will thicken as it cools.<br />
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Grill or saute fruit until golden brown on all sides. Let cool. Cut up in bite-size pieces and put in bowl along with rest of fruit. Mix together.<br />
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Cut angel food cake into individual pieces. Sprinkle fruit mixture over each piece of angel food cake and drizzle sangria sauce over top.<br />
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<i>*I used <a href="https://www.thirstyowl.com/Secure/details.asp?Prod_ID=69&Sku=2011SnowOwl" target="_blank">Thirsty Owl's Snow Owl</a> wine, just like I would for <a href="http://blog.timesunion.com/eatlocal/recipe-white-wine-sangria/1832/" target="_blank">regular ol' Sangria</a>. Because the sauce gets cooked, I wouldn't open a new bottle of sparkling wine for this, but a split/mini bottle would do the trick!</i><br />
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<b>Angel Food Cake</b><br />
(Deanna's Recipe!)<br />
<i>Makes one cake</i><br />
<i><br /></i>
INGREDIENTS<br />
1 1/2 cups egg whites (from about 10-12 large eggs)<br />
1 1/2 cups sifted Confectioners sugar<br />
1 cup sifted flour<br />
1 1/2 teaspoons cream of tartar<br />
1 teaspoon vanilla<br />
1 cup granulated sugar<br />
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METHOD<br />
In an extra-large mixing bowl, allow the egg whites to stand at room temperature for 30 minutes. Whisk together Confectioners sugar and flour in a separate bowl, being sure to remove all lumps.<br />
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Adjust the baking rack to the lowest position in the oven, and preheat oven to 350 degrees Fahrenheit.<br />
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Add the cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add in granulated sugar, about two tablespoons at a time, beating until soft peaks form.<br />
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Add about one-fourth of the flour mixture over beaten egg whites, fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube or bundt pan. Gently cut through batter with a butter knife to remove any large air pockets.<br />
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Bake on the lowest rack for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert the cake and allow to cook through inverted pan. Loosen the sides of the cake from the pan and remove from the pan completely. Allow to cook and dust with Confectioners sugar.Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com1tag:blogger.com,1999:blog-6477950057325602336.post-23245795670391762642013-07-17T20:16:00.001-04:002013-07-18T23:59:02.262-04:00Summer PlaylistThere's just something about summer that's inexplicable. Maybe it's the reckless potential of all that it contains. The days are long, the nights are hot, and the restlessness that they bring makes us all feel young, even if for a bit.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Barnside Movie at Silly Goose Farm" src="http://farm7.static.flickr.com/6133/5949895531_2619543f31.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Summer 2011 <a href="http://thesillygoosefarm.blogspot.com/2011/07/barnside-movie-party-league-of-their.html" target="_blank">Barnside Movie Party</a></td></tr>
</tbody></table>
</div>
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When I think of summer, I think of swimming with my high school boyfriend (<i>'sup Brian</i>) with a crank radio on the dock broadcasting the Yankees game; I think of throwing bocce in the backyard with a good drink in hand while laughing with friends as the sun goes down and the fireflies come out; I reminisce of hot, sweaty days pitching hay into the barn and the smell of tractor oil.<br />
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In all of those situations, certain songs that are intrinsically <i>summer</i> come to mind. There are those tunes that are mandatory listening as the temperature rises; they make you want to put an extra cuff in your cut-offs, slather on sunscreen, and dance in the most fun, seductive manner with your best friends and lovers. Songs by The Beach Boys, Sam Cooke, John Mellencamp, Snoop... Sure, they're good any time of year, but even better when the windows are down and the wind whips through your hair, pulling tiny little beads of sweat off your skin. They beg of lazy adventures, limited clothing, and getting lost in a moment seemingly suspended in time.<br />
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I've asked some of my favorite people to help me compile a quintessential summer playlist, complete with songs of nostalgia, novelty, obscurity, and apropos seasonal mentions. It seems for each person, there is a song that just can't be heard without flashbacks to a summer memory (for me, it's driving my first car, my Mustang, at unreasonably high speeds with Bowie on repeat, <strike>headbobbing harder than an over-zealous hooker</strike>). Read on (and listen) below - there's about 50 songs, so scroll through. Did we miss your favorite summer song? Got a memory to accompany? Share in the comments and I'll work to update the list!<br />
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<iframe allowtransparency="true" frameborder="0" height="380" src="https://embed.spotify.com/?uri=spotify:user:deannanfox:playlist:6PKbrVlwfLaWWEk5LxylK5" width="300"></iframe><br />
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Jenny Witte, impeccably stylish <a href="http://www.mamatoga.com/" target="_blank">editor-in-chief </a>and my gadabout soul sister: <i>Although not technically ABOUT summer, "Waiting on a Friend," by The Rolling Stones always reminds me of summertime. Mick is hanging out on that front stoop <a href="http://www.youtube.com/watch?v=MKLVmBOOqVU" target="_blank">in the video</a>, just sort of wasting the day away the way summer days can sometimes go, where it starts getting dark and you realize you've just been hanging out all day. It's so relaxed and laid back, it makes you want to just sit around and wait too. And of course Mick is just at his most louche, tight pants best in this video. I love it.</i><br />
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Tom Makovitch, <a href="http://www.tmakovitch.com/" target="_blank">Artist Extraordinaire</a>: <i>I couldn't decide on just one song, so two it is. The first is "Origins" by Tennis. Whenever I listen to music I never hear the lyrics separately from the instruments. I hear them as one digesting the song as a whole piece. My second is "Naked Kids" by Grouplove and it overwhelms me with nostalgic happiness.</i><br />
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Kelly Kramer, <a href="http://www.kellykramerphotography.com/" target="_blank">Resident BFF</a> and music festival champion: <i>Long days filled with sunshine, road trips to the beach, outdoor brunches that last until nightfall, and baseball games - thinking about summer yet? For me, nothing can bring about these feelings of summer better than music. The music of summer should automatically make you dance, put you in a good mood, or at least make you think about all the things that make you cherish the summer. The scenario that epitomizes what summer means to me is sitting on a mountain at a music festival listening to my favorite jams. And what song will you ALWAYS hear at a festival? "The Weight," by The Band. Imagine day drinking with all your best friends when you heat the first few chords of "The Weight." You automatically know that for the next four and a half minutes, everyone will be engrossed in the song. Whether you know all the lyrics of have made up your own, it's a hell of a good time singing at the top of your lungs to the ultimate story song. There will be lots of smiles, cheers with beverages, and lighters in the air. You just can't be in a bad mood once those chords are played, and for me that's the best part of the summer - getting lost in the feeling that the season, these friendships, and the beer supply will never end.</i><br />
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Jillian Kalonick, everyone's favorite red-headed librarian: <i>I used to date a guy who liked any song that had "ooh ooh oohs" in it. I know he would dig "White Wave" by Portastatic. I love the nostalgia for teenage rebellion, the stinging sunburn, and "Yelloe Brick Road" on the jukebox. It's the perfect thing to blast with the windows down on the way to the shore.</i><br />
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Braden Russom, <a href="http://www.cookingthreetimes.com/" target="_blank">cookbook author</a>, brother-in-the-bonds, and business confidante: <i>I know it's a bit cheesy, but I guess I'd say "Boys of Summer," by Don Henley. It's kinda got everything. It's a summer love/lust story, and the repeated, driving drums and guitar have a relentlessness that's almost oppressive, like a long, hot, summer. I think my attachment to it comes from being about 12 and seeing it on VH1. The <a href="http://vimeo.com/38296751" target="_blank">sepia-toned video</a> and the not-so-subtle sexiness really grabbed me. I felt a bit like I was getting a glimpse into what the older, more popular kids were doing during their summers.</i><br />
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Julie White Eklund, my cocktail co-conspirator and touchstone of what's cool in the best esoteric ways: <i>Despite my penchant for thoughtful, lyric-driving music, there is just something about humid weather that calls out for crunk. I find that "Get Low," by Lil Jon is perfect for cooking and dancing around in the kitchen on one of those muggy thunderstorm nights when the sweat is dripping down your neck in little rivulets that are either gross or the sexiest thing ever. It's just a matter of where your head is at. </i>(editor's note: Julie has here own list <a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fopen.spotify.com%2Fuser%2F129999983%2Fplaylist%2F3w4WzffUTE1YFSwAAPQisr&h=GAQHb6zPI" target="_blank">right here</a>.)<br />
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Shannon McGill, <a href="http://www.shehatesme.net/" target="_blank">tempting songstress</a> with hair one could lost in for days: <i>"Green Garden," by Laura Mvula is infectious, ebullient, beautiful, and lust like its title. Mvula's voice is warm and inviting and the backing vocals... woah! The thing is just perfection, it just envelops you in beauty. Swallows you right up and makes you a devotee instantly! Like the refrain says, "I'll go wherever you go, wherever you take me, I'll go." I'd follow this woman anywhere! This song just knocks me out and oozes summer. It's what summer sounds like. "Birmingham" is a winding, stomping, snaking story of two musicians in love. After I first heard it, I listened to it for 4 days straight, just this one song. It's all my ears wanted. Here is the wanderlust and restlessness that's inherent in summer. Forever this song will represent summer of 2013 for me. </i><br />
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Taya Matthews, <a href="https://www.facebook.com/pages/Tribecca-Voice/171523992905975" target="_blank">operatic crooner</a> and master of brevity: <i>"Breathe," by Telepopmusik. Gosh is this ever the song...</i><br />
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Share your songs below!Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com8tag:blogger.com,1999:blog-6477950057325602336.post-91381190208302880822013-06-10T09:28:00.000-04:002013-06-10T09:28:43.429-04:00What I'm Listening To: JuneI've fallen behind on my <a href="http://thesillygoosefarm.blogspot.com/search?q=weekend+listening" target="_blank">Weekend Listening</a> posts (like most other posts on here... blimey!). I'll try to get back on that. In the meantime, I thought I'd share with you <a href="http://open.spotify.com/user/deannanfox/playlist/5UHqLAukoHf4n35G3SpCqu" target="_blank">what I'm listening to for the month of June</a>. My best friend <a href="http://www.kellykramerphotography.com/" target="_blank">Kelly</a> started sending me her monthly playlists many moons ago, and since then we've be exchanging playlists each turn of the calendar. <a href="http://www.cookingthreetimes.com/" target="_blank">Braden</a> has gotten in on the action a little bit, too. So I thought I'd share <a href="http://open.spotify.com/user/deannanfox/playlist/5UHqLAukoHf4n35G3SpCqu" target="_blank">my June list</a> with you! I hope you enjoy it.<br />
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What are you listening to this month? Any favorite musicians or bands you can't stop listening to? I'd love your recommendations!<br />
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<i>PS - Some <a href="http://thesillygoosefarm.blogspot.com/search?q=weekend+listening" target="_blank">more tunes</a> if you're in the mood to boogie.</i><br />
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<iframe allowtransparency="true" frameborder="0" height="380" src="https://embed.spotify.com/?uri=spotify:user:deannanfox:playlist:5UHqLAukoHf4n35G3SpCqu" width="300"></iframe><br />
<br />Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-23159871556485038512013-05-23T14:43:00.000-04:002013-05-23T14:43:57.080-04:00Texas Dolly<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkPtPxT4YbpQIExkKt3trFzk6D1AbnhuJqj_QoVCqXfLSvCUL4x_9TitfVbeAq_qdP2JHyASclAszlQIO6t-S1xoBb7yWvrBhVvd7WLqn5GhFaELvqCzI5B-KVghf_4WYrH484FGfbe2j/s1600/DSC_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkPtPxT4YbpQIExkKt3trFzk6D1AbnhuJqj_QoVCqXfLSvCUL4x_9TitfVbeAq_qdP2JHyASclAszlQIO6t-S1xoBb7yWvrBhVvd7WLqn5GhFaELvqCzI5B-KVghf_4WYrH484FGfbe2j/s640/DSC_0332.JPG" width="640" /></a></div>
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People tell me all the time that they know exactly how I'm feeling by just looking at me; that my emotions are all over my face. It's so true. As much as I try to play it cool, my face gives it away every time.<br />
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These are my tells.<br />
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This is why I am bad at poker.<br />
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I really wish I was good at poker, though. I think I'd be excellent at it, save for all the tells. Kind of like how I think I'd be excellent at being a concert pianist save for that one small detail of not knowing how to play the piano.<br />
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I've been thinking about having friends over for a poker night (especially the ladies), and while I'm no good at poker, I'm exceptionally talented at drinking. And so the Texas Dolly was born, as it would be a <a href="http://pokerlistings.com/blog/how-to-host-the-perfect-home-what-to-drink" target="_blank">good drink to serve during the game</a>. "Texas Dolly" is the nickname of <a href="http://en.wikipedia.org/wiki/Doyle_Brunson" target="_blank">Doyle Brunson</a>, a behemoth in the poker world. Not only is the name apropos, it sounds like something my girlfriends would want to drink (plus, if I get my friends stinking drunk, I might have a better shot at winning!).<br />
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********************<br />
<b>Texas Dolly</b><br />
<i>Serve One</i><br />
<i><br /></i>
3 ounces grapefruit juice<br />
2 ounces whiskey (I used Buffalo Trace... use what you like)<br />
1 ounce simple syrup<br />
Ice<br />
Club soda<br />
Candied grapefruit peel and grapefruit slices (optional)<br />
Sugar (optional)<br />
<br />
1. If choosing to sugar the rim of the glass, dip the rim of the glass into water, then roll in sugar. Set aside.<br />
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2. Shake grapefruit juice, whiskey, and simple syrup in a Boston shaker with ice for 10 seconds. Strain into the prepared glass. Top with club soda and garnish with candied grapefuit peel and grapefruit slices.Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com3tag:blogger.com,1999:blog-6477950057325602336.post-68722974912566848052013-04-19T07:00:00.000-04:002013-04-19T07:00:18.471-04:00Chocolate Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwILjwkToNMlakI1PwKzwOqi_sbqQO-VIn0xyuPNjScX-Hc30VPKTmW3fdZ4VV-tcC1e9Q_X_r77X4VuWo5d8fwa-9joUgEoPmwpHvARXix0G_ixujO8FSn1kpY5z7UJI5kwE8pJs-Aoh2/s1600/IMG_0248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwILjwkToNMlakI1PwKzwOqi_sbqQO-VIn0xyuPNjScX-Hc30VPKTmW3fdZ4VV-tcC1e9Q_X_r77X4VuWo5d8fwa-9joUgEoPmwpHvARXix0G_ixujO8FSn1kpY5z7UJI5kwE8pJs-Aoh2/s640/IMG_0248.JPG" width="640" /></a></div>
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I remember the first time I made chocolate pudding. I was about 11 years old, and my great grandparents were at my house. My Gramma Shirley brought me over to the stove with my copy of <a href="http://www.amazon.com/Boxcar-Children-Cookbook-Diane-Blain/dp/080750856X" target="_blank">The Boxcar Children Cookbook</a> (anyone else remember <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dstripbooks&field-keywords=The+Boxcar+Children" target="_blank">those books</a>? I loved 'em), and helped me make chocolate pudding. It is one of m most distinct cooking memories.<br />
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I don't remember that specific recipe, but I do have an equally-excellent key for chocolate pudding. It's nearly identical to the <a href="http://thesillygoosefarm.blogspot.com/2013/04/vanilla-pudding.html" target="_blank">Vanilla Pudding recipe</a> from earlier this week. If you're still hankering for pudding, don't forget to check out the <a href="http://thesillygoosefarm.blogspot.com/2013/04/tapioca-pudding.html" target="_blank">Tapioca recipe</a>. This chocolate pudding serves as a great base for chocolate cream pie.<br />
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<b>Chocolate Pudding</b><br />
<b><i>Makes four servings</i></b><br />
<b><i><br /></i></b>
2/3 cup sugar<br />
1/4 cup cornstarch<br />
1/4 teaspoon salt<br />
1/3 cup unsweetened cocoa powder<br />
2 1/2 cups milk<br />
4 large egg yolks<br />
2 tablespoons unsalted butter, cut into pieces<br />
1 teaspoon vanilla extract<br />
<br />
1. Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together the sugar, cornstarch, cocoa, and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.<br />
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2. Whisking constantly, cook over medium heat until the first large bubble forms and the mixture begins to thicken. Reduce heat to low, continue to whisk for one minute. Remove from heat and immediately pour through the sieve and into a bowl. Stir in butter and vanilla.<br />
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3. Serve warm (with whipped cream, if desired!), or place plastic wrap directly on the pudding (to prevent a skin from forming). Chill at least three hours and up to three days. Before serving, whisk pudding until smooth.</div>
Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-81822434699626976882013-04-17T07:00:00.000-04:002013-04-17T07:00:20.116-04:00Vanilla Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosGd8eI_FegMKGIJFaf_I1qAQ2ZlY0r90gfV1QWtcRFCi9toVb8_vFZmx84I6RQsOzSmIlWrzNxHCx38AGu224-zTgDOssASEbnDmUqkbwIq6rlayRJvWu4twu3nH3byez9dXJgDmMQNZ/s1600/IMG_0258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosGd8eI_FegMKGIJFaf_I1qAQ2ZlY0r90gfV1QWtcRFCi9toVb8_vFZmx84I6RQsOzSmIlWrzNxHCx38AGu224-zTgDOssASEbnDmUqkbwIq6rlayRJvWu4twu3nH3byez9dXJgDmMQNZ/s640/IMG_0258.JPG" width="640" /></a></div>
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The pudding binge continues. (<a href="http://thesillygoosefarm.blogspot.com/2013/04/tapioca-pudding.html" target="_blank">Tapioca</a> has already been discussed.) Today, vanilla's on the docket. Eat this stuff straight-up, or use in other desserts, such as the filling of a Boston Cream Pie or donuts, or in a parfait or trifle.<br />
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<b>Vanilla Pudding</b><br />
<b><i>Makes four servings</i></b><br />
<b><i><br /></i></b>
2/3 cup sugar<br />
1/4 cup cornstarch<br />
1/4 teaspoon salt<br />
2 1/2 cups milk<br />
4 large egg yolks<br />
2 tablespoons unsalted butter, cut into pieces<br />
1 teaspoon vanilla extract<br />
<br />
1. Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together the sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.<br />
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2. Whisking constantly, cook over medium heat until the first large bubble forms and the mixture begins to thicken. Reduce heat to low, continue to whisk for one minute. Remove from heat and immediately pour through the sieve and into a bowl. Stir in butter and vanilla.<br />
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3. Serve warm (with whipped cream, if desired, or my favorite way - with mini marshmallows mixed in!), or place plastic wrap directly on the pudding (to prevent a skin from forming). Chill at least three hours and up to three days. Before serving, whisk pudding until smooth.Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-72649511471256287412013-04-15T07:00:00.000-04:002013-04-15T07:00:14.780-04:00Tapioca Pudding<div class="separator" style="clear: both; text-align: center;">
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I've been on a pudding kick. For whatever reason, I've just been <i>craving</i> pudding. I must be getting old. Isn't pudding an old person thing? Or maybe <a href="http://youtu.be/zt6IyMYcyZk" target="_blank">I'm regressing</a>. (<a href="http://www.youtube.com/watch?v=Ge5sPOKtA1g" target="_blank">Puddiiiiing POPS</a>!).<br />
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The sad thing is at the particular intersection of food craving dilemma, it wasn't delightfully creamy chocolate pudding that I wanted, it was... <i>tapioca</i>. Oh tapioca (le sigh). It's so weirdly delicious. I'm slightly ashamed to say I really enjoy it; however, I'll risk public embarrassment in order to bring you this recipe, which I gently borrowed from <a href="http://www.foodnetwork.com/recipes/alton-brown/tapioca-pudding-recipe/index.html" target="_blank">Alton Brown</a> with a few tweaks.<br />
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<i>I'm sorry... I had to.</i></div>
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<b>Tapioca Pudding</b><br />
<b><i>Makes six servings</i></b><br />
<b><i><br /></i></b>
3 1/2 ounces large pearl tapioca (approximately 1/2 cup)<br />
2 cups cold water<br />
2 1/2 cups whole milk<br />
1/2 cup heavy cream<br />
1 egg yolk<br />
1/3 cup sugar<br />
1 vanilla bean<br />
Pinch of kosher salt<br />
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1. Place tapioca in a medium mixing bowl along with the water. Cover and allow to stand overnight.<br />
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2. Drain water from the tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, vanilla bean (or 1/2 tablespoon vanilla extract) and salt. Cook on high for two hours, stirring occasionally.<br />
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3. In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have at least one cup. Add this mixture back into the remaining tapioca in the slow cooker. Cook for an additional 15 minutes, stirring at least once.<br />
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4. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for one hour and then place in the refrigerator until thoroughly chilled.Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com2tag:blogger.com,1999:blog-6477950057325602336.post-42096765590773823312013-04-10T07:00:00.000-04:002013-04-10T07:00:00.463-04:00Soft, Chewy Pretzels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRnzi8JkUW8P3MujN39wTuUh3FU3iMGXgxDuPRrg5EOjuL0047c31ris_PC4Ion-lbe7zSTHbZNN6vrW_quphJXuUVJxfubZjSZb3v6C5QKMpQwmtYRIKVE-Zh2tn3foGf2k0MAoIZpr-/s1600/IMG_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRnzi8JkUW8P3MujN39wTuUh3FU3iMGXgxDuPRrg5EOjuL0047c31ris_PC4Ion-lbe7zSTHbZNN6vrW_quphJXuUVJxfubZjSZb3v6C5QKMpQwmtYRIKVE-Zh2tn3foGf2k0MAoIZpr-/s640/IMG_0301.JPG" width="640" /></a></div>
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I like having staple recipes that I can turn to over and over again to fit a variety of eating needs. Soft, chewy pretzels are one of those staples. Quick lunch option for kids? Check. Late night movie snack? Check. Friends coming over for board games? Check.<br />
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Make a batch of these pretzels ahead of time, they freeze well, like <a href="http://thesillygoosefarm.blogspot.com/2011/11/biscuits.html" target="_blank">biscuits</a> (just let them cool completely, then stick in a zip-top bag). Reheat in a brown paper bag at 350 degrees Fahrenheit for about 10 minutes and serve with tangy mustard or cheese sauce.<br />
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<b>Soft, Chewy Pretzels</b><br />
<b><i>Makes 8 large pretzels or 16 smaller pretzels</i></b><br />
<b><i><br /></i></b>
1 1/2 cups warm water<br />
2 tablespoons light brown sugar<br />
1 package active dry yeast (2 1/4 teaspoons)<br />
3 ounces unsalted butter, melted<br />
2 1/2 teaspoons sea salt<br />
4 1/2 to 5 cups all purpose flour<br />
Vegetable oil, to coat bowl<br />
3 quarts water<br />
2/3 cups baking soda<br />
1 egg (mixed with 1 tablespoon of water to make an egg wash)<br />
Course sea salt<br />
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1. Combine 1 1/2 cups water, sugar, yeast, and butter in a bowl and mix until combined (if using a stand mixer, use a dough hook). Let sit for five minutes.<br />
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2. Add the salt and flour to the mixture and mix until combined. Continue to mix/knead in the bowl until the dough pulls away from the sides of the bowl. If the dough appears to wet, add additional flour, one tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.<br />
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3. Coat a large bowl with vegetable oil; add the dough and turn to coat. Cover with a clean towel or plastic wrap and place in a warm spot until the dough has doubled in size (about one hour).<br />
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4. Preheat the oven to 425 degrees Fahrenheit. Bring the 3 quarts of water to a boil in a large pot.<br />
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5. Remove the dough from the bowl and place on a flat surface. Divide the dough into eight equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.<br />
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6. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, two at a time for 30 seconds, splashing the tops with the water with a spoon. Remove with a large, flat slotted spatula or a spider. Place pretzels on a baking sheet, leaving plenty of space between each pretzel, and brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown. Remove pretzels from baking sheet and allow to cool on a wire rack.Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com1tag:blogger.com,1999:blog-6477950057325602336.post-77150678229485032182013-04-08T06:00:00.000-04:002013-04-08T09:27:34.741-04:00Homemade Twinkies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZR3sPKUbKDO2LEvvOXdWGnaIED16rPiG01sdEGO6aV0wxM8_82l24YfWTU_bbS-7k0zZu9O2RUCIJ7L_NwcipYdbVpZN_A-9wg3hF9v5hWeOyEul46nf3OZlgs7Da42vEOpLvaWxorZD-/s1600/IMG_0247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZR3sPKUbKDO2LEvvOXdWGnaIED16rPiG01sdEGO6aV0wxM8_82l24YfWTU_bbS-7k0zZu9O2RUCIJ7L_NwcipYdbVpZN_A-9wg3hF9v5hWeOyEul46nf3OZlgs7Da42vEOpLvaWxorZD-/s640/IMG_0247.JPG" width="640" /></a></div>
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Eric turned three on April Fool's Day. My younger child is now three. Three! Where does the time go? (<i>Oh, wait, I know... into sleepless nights, dirty diapers, potty training, cleaning up Legos and Hot Wheels and Chuggers, playing in sandboxes, endless bottles and sippy cups... but it's all worth it.</i>) I asked him what he wanted to bring for a treat into his classroom birthday party. He chose Twinkies.<br />
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Twinkies? Really? Where the hell did that kid ever have a Twinkie? <a href="http://www.usnews.com/photos/twinkies-join-other-extinct-food-and-drinks" target="_blank">Haven't they been extinct most of his life</a>?<br />
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<i>Birthday Boy!</i></div>
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As luck would have it, I recently received a copy <u><a href="http://www.amazon.com/Classic-Snacks-Made-Scratch-Brand-Name/dp/1612431216" target="_blank">Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats</a></u>, by Casey Barber, published by Ulysses Press. It's filled to the brim with delicious recipes for junk-food favorites, like Mallomars, Cheez-Its, Corn Nuts, Klondike Bars, and Jalapeno Poppers. Because the recipes are all made from scratch, I feel not <i>quite</i> as bad about eating the end-product.<br />
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So I made Twinkies. I was surprised how easy it was. A lot of steps and kind of "involved," but nothing hard, I would say. I didn't have a specific Twinkie-pan (Barber calls is a "canoe" pan), so I used my mini-loaf pans. A sheet pan or 13"x 9" would would find - just cut into rectangles. You can also use a muffin tin. The basics of the recipe follow, but go out and <a href="http://www.amazon.com/Classic-Snacks-Made-Scratch-Brand-Name/dp/1612431216" target="_blank">pick-up the book</a> for full instructions and notes (believe me, this is one book you'll want to own).<br />
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<b>Twinkies (from <u>Classic Snacks Made From Scratch</u>)</b><br />
<b><i>Makes 16</i></b><br />
<b><i><br /></i></b>
5 large eggs, at room temperature<br />
1 cup granulated sugar<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon kosher salt<br />
1 tablespoon vanilla extract<br />
1 cup cake flour<br />
<br />
1. Preheat the over to 350 degrees Fahrenheit. Spritz the pan(s) well with baking spray (I would suggest butter and flour, just to ensure a good release).<br />
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2. Separate the eggs whites and yolks into two large bowls.<br />
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3. Pour the sugar, baking powder, and salt into the bowl of a food processor and process for 15 to 20 seconds, until finely ground. Transfer to a medium bowl.<br />
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4. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the egg yolks on medium speed for about 20 to 30 seconds, until they start to froth, thicken, and lighten in color. Slowly add the ground sugar mixture and the vanilla, and continue to beat until the eggs are very thick and pale - almost off-white and creamy in color. Reduce the mixer speed to low and stir in the flour. Set aside.<br />
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5. Using an electric hand mixer on high speed or a stand mixer fitted with the whisk attachment on medium-high, whip the egg whites into soft peaks. Stir about a quarter of the whipped egg whites into the batter to loosen it up, then gently fold in the remaining whites in two or three batches, working slowly to incorporate them without destroying their fluffiness.<br />
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6. Pour the batter into the prepared pan; if using a canoe pan or muffin tin, fill each well two-thirds full. Save any remaining batter for a second batch.<br />
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7. Bake until the cakes are puffy and golden brown and a tester inserted into the center comes out clean. Timing may vary, so watch carefully, but will be 8 to 10 minutes for canoe shapes, 13 to 15 minutes for cupcakes or mini loaf pans, and 18 to 20 minutes for 8-inch square metal baking pans or hot dog pans.<br />
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8. Cool the cakes in the pan for 10 minutes on a wire rack; they will shrink and pull away from the pan sides. Then line the wire rack with waxed paper and spritz the paper lightly with baking spray. Invert the pan to turn the cakes out onto the rack. Cool completely before cutting into Twinkie shapes (if using a loaf or hot dog pan) and filling.<br />
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<br />
<b>For the Filling:</b><br />
3/4 cup granulated sugar<br />
1 tablespoon light corn syrup<br />
1/4 cup water<br />
3 large eggs<br />
1 teaspoon vanilla extract<br />
<br />
1. Stir the sugar, corn syrup, and water together in a small, high-sided saucepan over medium low heat just until the sugar is fully dissolved and the liquid no longer feels granular. Clip a candy thermometer to the side of the pan and bring the liquid to a boil without stirring. Continue to heat until the sugar syrup reaches 235-240 degrees Fahrenheit (soft-ball stage).<br />
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2. Meanwhile, using the stand mixer fitting with the whisk attachment, whip the egg whites on medium speed just until soft peaks form. Just before the sugar syrup reaches soft-ball stage, restart the mixer on low speed. When the syrup is at temperature, carefully drizzle it into the egg whites.<br />
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3. Increase the mixer speed to medium-high and whip for five to seven minutes, until the filling is thick, shiny, and white, forming stiff peaks. Add the vanilla and stir for another 15 seconds to incorporate.<br />
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<b>Assembly:</b><br />
1. Fill a pastry or gallon-size zip-top bag with the filling.<br />
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2. Use a sharp paring knife to cut small holes in the cake bottoms (a single hole in the cake bottoms for cupcakes, three holes for other sizes). Insert the pastry tip into each hole and squeeze gently to fill. The cakes will swell slightly as the holes fill up.<br />
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3. Store the filled cakes in the refrigerator in an airtight container for up to a week; as with most sponge cakes, they really do taste better after resting overnight than if eaten fresh.Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-13329264974678690122013-02-14T05:00:00.000-05:002013-02-14T12:19:26.963-05:00Best Break-Up SongsHappy Valentine's Day! How about some good break-up songs, eh? If you agree with Peter Wolf and think <i><a href="http://open.spotify.com/track/3K9QlS0VCtkzUvo0HY75VE" target="_blank">love stinks</a></i>, then this list is for you.<br />
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<a href="http://nme.com/">NME.com</a> recently published a list of the best break-up songs. You can check out <a href="http://www.nme.com/blog/index.php?blog=1&p=13290&title=you_re_an_idiot_babe_songs_of_spite_and_&more=1&c=1" target="_blank">the list and reasons why here</a>, or you can simply listen to (most of) them below.<br />
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<iframe allowtransparency="true" frameborder="0" height="380" src="https://embed.spotify.com/?uri=spotify:user:deannanfox:playlist:2ahauocfowPJ37a8krd98b" width="300"></iframe><br />
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What say you? Got a good break-up/I hate you/love is for morons song you'd like to include, let me know in the comments and I'll try to get them added to the mix (<a href="http://open.spotify.com/track/4wCmqSrbyCgxEXROQE6vtV" target="_blank">Gotye</a> has got to be on there, fo' sho). And if you are in a more lovey-dovey mood, don't forget to <a href="http://thesillygoosefarm.blogspot.com/2013/02/valentines-day-giveaway.html" target="_blank">go enter the giveaway for a combo gift pack from Tate's Bake Shop</a>!Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com1tag:blogger.com,1999:blog-6477950057325602336.post-30706464074359496732013-02-12T15:30:00.000-05:002013-02-15T08:39:40.915-05:00Valentine's Day Giveaway!<div style="text-align: center;">
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I kind of have this love/hate thing going on with Valentine's Day. I love love... I'm a bon vivant for love, no doubts about it. But I never seem to give/receive Valentine's Day gifts that are true to my heart. This bothers me, people!<br />
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You know what's always true to my heart (and my belly)? Homemade cookies. <a href="http://g-revisions.com/deannafox/bio.php" target="_blank">Take a look at my professional website</a>... it says it right there. Today, <a href="http://www.tatesbakeshop.com/" target="_blank">Tate's Bake Shop</a> was kind enough to share a Valentine's Day-perfect cookie recipe with us - Linzer Heart Cookies from the new <a href="http://www.tatesbakeshop.com/p/occasion-thank-you/GPVBookBFF.html" target="_blank">Baking For Friends cookbook</a>. And not only that, they are also offering up a copy of the cookbook along with a <a href="http://www.tatesbakeshop.com/p/occasion-valentines-day/GPVDayCkCubeCombo.html" target="_blank">Valentine's Cookie Cube</a> to one lucky reader!</div>
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Below is the recipe for Linzer Heart Cookies (I'm totally making these this week... hopefully I can avoid temptation, not eat them, and give them to my Valentines). To enter the drawing for the cookie/book giveaway, leave me your email address in the comments and tell me what your favorite Valentine's Day gift is to give <i>or</i> receive by <b>5pm on Thursday, February 14</b>. A winner will be chosen at random. Thanks for playing a long and a <i>super gigantic</i> thank you to Tate's for the awesome gift (go say thanks yourself by liking Tate's on <a href="http://www.facebook.com/TatesBakeShop?fref=ts" target="_blank">Facebook</a> or following on <a href="https://twitter.com/TatesBakeShop" target="_blank">Twitter</a>)! <i>PS - If you feel so inclined, go purchase the gift combo for your favorite Valentine on the Tate's website and <a href="http://www.tatesbakeshop.com/c/occasion-valentines-day.html" target="_blank">enter the promo code </a></i><a href="http://www.tatesbakeshop.com/c/occasion-valentines-day.html" target="_blank">BLOG213</a><i><a href="http://www.tatesbakeshop.com/c/occasion-valentines-day.html" target="_blank"> to receive 20% off and webstore purchase</a>!</i><br />
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<i><b>UPDATE! The contest is now closed - congrats to Suburban Prep for winning the Tate's Bake Shop giveaway!</b></i></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><b>TATE'S BAKE SHOP LINZER HEART COOKIES</b></span></span></div>
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<span style="color: #222222;"><i>Makes 20 sandwich cookies</i></span></div>
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<span style="font-family: inherit;">These decorative cookies make beautiful and tasty gifts. </span></div>
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<span style="font-family: inherit;">An important tip: be sure to chop the nuts and chocolate very fine in a food processor (pulse to chop so the friction doesn’t warm them), or the dough will be too rough-textured to roll out smoothly. You need a graduated set of heart-shaped cookie cutters to make these.</span></div>
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<span style="font-family: inherit;">Cookies </span></div>
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<span style="font-family: inherit;">2 cups unbleached all-purpose flour </span></div>
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<span style="font-family: inherit;">1 cup cornstarch </span></div>
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<span style="font-family: inherit;">¼ teaspoon salt </span></div>
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<span style="font-family: inherit;">¾ pound (3 sticks) salted butter, at room temperature</span></div>
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<span style="font-family: inherit;">1 cup confectioners’ sugar</span></div>
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<span style="font-family: inherit;">1 large egg, at room temperature</span></div>
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<span style="font-family: inherit;">1 teaspoon pure vanilla extract </span></div>
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<span style="font-family: inherit;">2 cups toasted, skinned and very finely chopped hazelnuts</span></div>
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<span style="font-family: inherit;">6 ounces bittersweet chocolate, very finely chopped </span></div>
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<span style="font-family: inherit;">-plus-</span></div>
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<span style="font-family: inherit;">½ cup seedless raspberry jam </span></div>
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<span style="font-family: inherit;">½ cup confectioners’ sugar for sifting </span></div>
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<span style="font-family: inherit;">1. Sift the flour, cornstarch, and salt into a medium bowl. In a large bowl, beat the butter and confectioners’ sugar with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg and vanilla, scraping down the sides of the bowl as needed. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the hazelnuts and chocolate.</span></div>
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<span style="font-family: inherit;">2. Gather up the dough and shape it into a flat disk. Wrap in plastic wrap and refrigerate until chilled, at least 2 hours. (The dough can be refrigerated for up to 1 day. Let stand at room temperature for 10 minutes to soften slightly before rolling.) </span></div>
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<span style="font-family: inherit;">3. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. On a lightly floured work surface, roll out the dough to a round about ¼-inch thick. Use a 3 ½-inch heart-shaped cookie cutter to cut out the cookies as close as possible to avoid excess scraps. Arrange the hearts about 1 inch apart on the prepared baking sheets. Gather up the dough scraps and gently knead together, and cut out more cookies. If the dough becomes too soft to roll out, refrigerate until chilled. You should have 40 cookies. Refrigerate for 30 minutes to 1 hour. </span></div>
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<span style="font-family: inherit;">4. Position the oven racks in the top third and center of the oven and preheat the oven to 325°F. </span></div>
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<span style="font-family: inherit;">5. Use a 1-inch heart-shaped cookie cutter to cut out the centers of 20 cookies. These will be the cookie tops. (You can bake the mini hearts to nibble on later! Don’t throw away or re-roll.) Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies begin to brown, 20 to 25 minutes. Sift some of the ½ cup of confectioners’ sugar over the hot cut-out cookies Let cool completely on the baking sheets. </span></div>
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<span style="font-family: inherit;">6. Spread the jam on the cookie bottoms, leaving an 1/8-inch border around the edges. Add the tops, sugared sides up, and press together gently. Just before serving, sift the remaining confectioners’ sugar over the cookies.</span></div>
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Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com2tag:blogger.com,1999:blog-6477950057325602336.post-81361503736113083142013-01-16T12:43:00.002-05:002013-01-16T12:44:34.792-05:00Dried Fruit SlicesThe first things I decided to dehydrate in my new <a href="http://thesillygoosefarm.blogspot.com/2013/01/choosing-dehydrator.html" target="_blank">Excalibur</a> were simple: Apples, oranges, and pears. I had them available, and they are <i>so </i> easy to dehydrate, I though it would be a good place to start.<br />
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<a href="http://thesillygoosefarm.blogspot.com/2013/01/choosing-dehydrator.html" target="_blank">My Excalibur model</a> has a handy guide right on the top of the dehydrator that explains which temperatures items should be dried at (fruits do well at 135 degrees Fahrenheit). I sliced the apples and pears on the thin side with just a chef's knife (no mandoline this time... I didn't feel like dirty-ing up another piece of equipment) and I cored the apples down the center to make "rings." For both the apples and pears, I dipped them in lemon juice before placing on the dehydrator trays to maintain color (prevent browning). The oranges I sliced a bit thicker, as I plan on using them both in cooking, infusing, and crafting.<br />
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<a href="http://4.bp.blogspot.com/-36majwz9RfM/UPbmu5hUq3I/AAAAAAAABgw/LgKDgL2tdD8/s1600/Orange+Slices+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-36majwz9RfM/UPbmu5hUq3I/AAAAAAAABgw/LgKDgL2tdD8/s400/Orange+Slices+2.jpg" width="400" /></a></div>
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Thankfully, <a href="http://thesillygoosefarm.blogspot.com/2013/01/choosing-dehydrator.html" target="_blank">my new dehydrator</a> has a timer. That means I was able to "set it and forget it!" and turn it on, go to bed, and wake up in the morning to perfectly dried fruit slices. I left the dehydrator on for six hours, and that seemed to do the trick. Everything was dry, but not brittle. I stored each variety of fruit in mason jars that are in my pantry in the moment. For longer-term storage, I would put them in reusable, freezer-safe containers and store the in the freezer (for up to a year).<br />
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I'm looking forward to drying more produce, like beet and carrot chips to add to winter salads. <b><i>Do you have any uses for your dehydrated produce? I'd love some ideas!</i></b><br />
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<i><span style="background-color: white; font-family: Neuton; font-size: 15.454545021057129px; line-height: 19.09090805053711px;">This post is sponsored by </span><a href="http://www.excaliburdehydrator.com/" style="background-color: white; font-family: Neuton; font-size: 15.454545021057129px; line-height: 19.09090805053711px; text-decoration: initial;" target="_blank">Excalibur</a><span style="background-color: white; font-family: Neuton; font-size: 15.454545021057129px; line-height: 19.09090805053711px;">. To check out their complete line of products, please </span><a href="http://www.excaliburdehydrator.com/" style="background-color: white; font-family: Neuton; font-size: 15.454545021057129px; line-height: 19.09090805053711px; text-decoration: initial;" target="_blank">visit their website</a><span style="background-color: white; font-family: Neuton; font-size: 15.454545021057129px; line-height: 19.09090805053711px;">. Thank you for understanding the purpose of these types of posts, dear readers!</span></i>Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com3tag:blogger.com,1999:blog-6477950057325602336.post-55599353050558828642013-01-08T11:28:00.001-05:002013-01-08T11:47:07.489-05:00Choosing a Dehydrator<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.excaliburdehydrator.com/media/catalog/product/cache/1/image/265x265/9df78eab33525d08d6e5fb8d27136e95/3/5/3526b_angle_open_w_cover_copy_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="5-Tray Excalibur w/Timer" border="0" src="http://www.excaliburdehydrator.com/media/catalog/product/cache/1/image/265x265/9df78eab33525d08d6e5fb8d27136e95/3/5/3526b_angle_open_w_cover_copy_1.jpg" /></a></div>
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(<i>this is my model, the <a href="http://www.excaliburdehydrator.com/dehydrators/5-tray/5-tray-small-excalibur-with-26-hour-timer-3526t" target="_blank">5-tray with a Timer, in black</a></i>)</div>
<a href="http://thesillygoosefarm.blogspot.com/2012/12/extended-wish-list.html" target="_blank">My Christmas wishes</a> were answered! I'm pleased to say I'm now proud owner of a sparkling new <a href="http://www.excaliburdehydrator.com/" target="_blank">Excalibur dehydrator</a>. And I've got to tell you... this thing is a <i>champ</i>. I can't wait to share with you the results of my efforts. Before embarking on my dehydrating projects, I asked a few friends who are experienced food-drying pros what they look for in choosing a dehydrator.<br />
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My pal <a href="http://www.piratejeni.com/" target="_blank">Pirate Jeni</a> (of, "<a href="http://blog.timesunion.com/eatlocal/how-does-your-garden-grow-jeni-b/1489/" target="_blank">I turned my old Papasan chair into a container garden</a>" fame) said that she had a lower-end model once that had a heat source "that looks kind of like a hair dryer shoved into the stack of trays." It didn't dry her food evenly. The model she has now did not cost a lot of money, but having a top fan heat source made a ton of difference for her.<br />
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My <a href="http://www.fromscratchclub.com/" target="_blank">From Scratch Club</a> buddy and all-around superwoman, <a href="http://fromscratchclub.com/author/hcfischer1/" target="_blank">Heather</a>, is also a fan of Excalibur (she uses the 9-tray model). She said she had a plastic dehydrator of a different brand that someone gave her, but found that upgrading to a more serious model was a great investment - the plastic model became brittle and broke apart after continued use. Heather really likes that her Excalibur allows her to adjust the shelves so she can dry things like kale (which doesn't lay flat when raw) and that she can lower the temperature and maintain a level of "rawness" in her dehydrated items.<br />
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I also asked the lovely folks at <a href="http://www.excaliburdehydrator.com/" target="_blank">Excalibur</a> what I should look for when choosing a dehydrator. The most important things to look for, according the Excalibur, are good air circulation paired with a self-adjusting thermostat to create a "dried from the inside-out" environment. If you plan on making jerky or dehydrating other forms of meat, be sure your dehydrator says it is approved to dry meat. Some models may not have high enough temperature levels to kill the bacteria in raw meat, so look out!<br />
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So if you are also thinking of buying a dehydrator, look for the following features:<br />
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<b>- <i>A top fan</i> to create an even dehydrating environment</b><br />
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<b>- <i>Adjustable shelves</i> so you can dehydrate bulky things</b><br />
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<b>- <i>Multiple temperature settings</i> to create different levels of dryness (things can be "dried" but still "raw")</b><br />
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<b>- <i>"Approve to dehydrate meat"</i> language in the model description</b><br />
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<b>- <i>Horizontal airflow</i> to ensure that each item in your dehydrator has proper air circulation</b><br />
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Thankfully, my model has all these features! Stay tuned for more dehydrating posts! <i>Do you have a dehydrator? What model do you have? Any suggestions for buying a dehydrator?</i><br />
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This post is sponsored by <a href="http://www.excaliburdehydrator.com/" target="_blank">Excalibur</a>. To check out their complete line of products, please <a href="http://www.excaliburdehydrator.com/" target="_blank">visit their website</a>.Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com3tag:blogger.com,1999:blog-6477950057325602336.post-33497950107824632862013-01-01T11:39:00.001-05:002013-01-01T11:52:41.422-05:00A New Year<div style="text-align: center;">
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<span style="background-color: transparent;"><span style="font-family: inherit;">"You don't know anyone at the party, so you don't want to go. You don't like cottage cheese, so you haven't eaten it in years. This is your choice, of course, but don't kid yourself; it's also the flinch.</span></span></div>
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"Your personality is not set in stone. You may think a morning coffee is the most enjoyable thing in the world, but it's really just a habit. Thirty days without it, and you would be fine. You think you have a soul mate. but in fact you could have had any number of spouses. You would have evolved differently, but been just as happy.<br />
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"You can change what you want about yourself at any time. You see yourself as someone who can't write or play an instrument, who gives in to temptation or makes bad decisions, but that's really not you. It's not ingrained. It's not your personality. Your personality is something else, something deeper that just preferences, and these details on the surface, you can change anytime you like.<br />
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"If it is useful to do so, you must abandon your identity and start again. Sometimes, it's the only way.<br />
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"Set fire to your old self. It's not needed here. It's too busy shopping, gossiping about others, and watching days go by and asking why you haven't gotten as far as you'd like. This old self will die and be forgotten by all but family, and replaced by someone who makes a difference.<br />
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"Your new self is not like that. Your new self is the Great Chicago Fire - overwhelming, overpowering, and destroying everything that isn't necessary."<br />
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-<i>Julien Smith</i><br />
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Sending you all the best wishes for a joyous, healthy, peaceful, and prosperous 2013!</div>
Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-25661338513679191682012-12-27T02:37:00.000-05:002012-12-27T10:31:09.082-05:00Extended Wish ListIn all honestly, I couldn't really ask for much more than I've already received this Christmas. My kids were happy, my parents seemed satisfied, and I had a nice day to relax, put some worries behind me, and enjoy being with my family.<br />
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While I did receive some lovely gifts, I can still window shop and daydream a little, eh? Right. So, here's my extended wish list. Maybe Cupid or the Spirit of MLK Jr. Day (that's a thing, right?) will come drop little pressies off on my doorstep.<br />
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<img alt="5-Tray Stainless Steel w/Stainless Steel Trays" src="http://www.excaliburdehydrator.com/media/catalog/product/cache/1/image/265x265/9df78eab33525d08d6e5fb8d27136e95/d/5/d500shd_1.jpg" /></div>
<b><a href="http://www.excaliburdehydrator.com/dehydrators/stainless-steel-5-tray-w-stainless-steel-trays" target="_blank">Excaliber Dehydrator</a></b> - Oh, this would be SO appreciated!! As someone with an oven with wonky calibration, having a dependable dehydrator would make many of my home preservation attempts that much more fruitful (literally). (<i>from $399</i>)<br />
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<img alt="G.H. Cretors - Chicago Mix" src="http://www.ghcretors.com/assets/item/regular/cretors-popcorn-chicago-mix.jpg" /></div>
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<a href="http://www.ghcretors.com/" target="_blank"><b>GH Creators Popcorn</b></a>. Officially. <a href="http://thesillygoosefarm.blogspot.com/2012/10/homemade-halloween-goodies.html" target="_blank">Hooked</a>. Damn this stuff is so good. There are few ready-made confections I crave. This is probably the only one. I'm thinking of buying some to stash in my purse, right next to the split bottle of Champers, for my next foray at the movies.<br />
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<img alt="Kazoobie Wazoo Kazoo" src="http://ecx.images-amazon.com/images/I/41u4dtkpT2L._SL500_AA300_.jpg" /></div>
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<a href="http://www.amazon.com/Kazoobie-Kazoos-WAZ-1-Wazoo-Kazoo/dp/B002GDFYWS/ref=wl_it_dp_o_pdT1_nS_nC?ie=UTF8&colid=2QLWGKRAYLQYG&coliid=I1BQNR3AKDY4UI" target="_blank"><b>Kazoobie Wazoo Kazoo</b></a> - This would make those dance parties with the kids WAY more fun. I could quickly see it turning horribly wrong/annoying, though. (<i>~$8</i>)<br />
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<img alt="Image of Enamel Locket" src="http://cache1.bigcartel.com/product_images/76643880/300.jpg" /></div>
<b><a href="http://store.alderandcoshop.com/product/enamel-locket" target="_blank">Adler and Co. Enamel Locket</a></b> - A picture of the kids on each side. Or maybe a picture of the kids on one side, and a sailboat on the other... Whatever is close to your heart! I love the Gray hue, but I'd happily accept in any color. (<i>$90</i>)<br />
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<img alt="Kurt Vonnegut (Authors Series) by Ryan Sheffield" height="400" src="http://img2.etsystatic.com/000/0/6821980/il_570xN.324541822.jpg" width="296" /></div>
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<b><a href="http://www.etsy.com/listing/95887315/kurt-vonnegut-authors-series-by-ryan" target="_blank">Author's Series by Ryan Sheffield</a></b> - Vonnegut is my favorite. Also acceptable: Plath, Hemingway, McCarthy, Salinger, Atwood, Wilde, Joyce, or Thompson. (<i>$15</i>)<br />
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<img height="400" src="http://cdn.shopify.com/s/files/1/0058/2682/products/Izola_IMG_0697_large.jpg?1852" width="400" /></div>
<b><a href="http://www.izola.com/collections/toothbrushes?gclid=CNKOzo2V1rECFQYQNAod6xoAYg" target="_blank">Wooden Toothbrushes</a></b> - Because utility doesn't have to be ugly. (<i>$12.50</i>)<br />
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<img alt="[ HAROLD AND MAUDE POSTER ]" src="http://www.movieposter.com/posters/archive/main/14/MPW-7171" /></div>
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<b><a href="http://www.movieposter.com/poster/MPW-7171/Harold_And_Maude.html" target="_blank">Harold and Maude" Movie Poster</a> </b>- Only my favorite movie ever. I've been wanting this poster for ages, so I should probably go ahead and buy it. (<i>$16</i>)</div>
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<img alt="Duck Leg Mirror" height="400" src="https://www.claytongrayhome.com/item_images/03098-default.jpg" width="245" /></div>
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<b><a href="http://www.claytongrayhome.com/item.php?item_id=1152&category_id=49" target="_blank">Duck Leg Mirror</a></b> - For a little whimsy. (<i>$150</i>)</div>
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The kind folks at <a href="http://www.alloveralbany.com/" target="_blank">All Over Albany</a> asked me what I wanted locally this holiday season. <a href="http://alloveralbany.com/archive/2012/12/05/holiday-wish-list" target="_blank">Here is my list</a>. Thanks again, Greg and Mary!<br />
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Anything you are jonesing for that you didn't get this holiday season? Let's spread the joy over the next few months!</div>
Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com1tag:blogger.com,1999:blog-6477950057325602336.post-9188098801812804262012-12-17T05:00:00.000-05:002012-12-17T05:00:12.183-05:00The Lessons Learned<div style="text-align: center;">
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There are no words, truly, that can possibly convey the sadness of the Newtown tragedy. Seemingly, we've all become pundits on the situation. We have our opinions, our theories, our ideas on how to eradicate such devastating events. I'm no different. I've shared my two cents on the matter across social media channels. But I don't want to continue to pontificate on the matter. I just want to tell you what I've learned. The only way I can manage to make sense of this otherwise senseless act is to try to learn something from it.<br />
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<b>Have empathy and compassion</b>. Everyone is on the uphill climb. Everyone is <a href="http://open.spotify.com/track/2SI74izKmcfcwc6YK4uXzs" target="_blank">traveling on a hard road</a>. You can't fix everyone's problems, but you can cut people a break once in a while. Be kind to everyone. We <i>must</i> take gentle care of each other.<br />
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<b>Teach your children to be alert</b>. We've become a society of looking down. Down at screens and gadgets. Down at our feet. We don't look each other in the eye anymore and say, "Hello." We don't take the time to appreciate or recognize what is happening around us, and therefore, the sensational only becomes more sensational. If you have children, question them on their surroundings. Make it a game. In the long run, this will help them recognize danger and act accordingly.<br />
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<b>Engage in conversation</b>. If you are reading this, chances are you live in a democratic country that protects your right to free speech. While you might not agree with what people say, you have the splendid opportunity to peacefully disagree. And as long as it is respectful, an ongoing conversation about a contentious issue is the best agent for change.<br />
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In that same vein, have an open conversation with your children about feelings. Ask them how they would mediate a difficult situation. Let them know it is okay to feel alone, or sad, or fearful, and help them find peaceful ways to cope with those feeling.<br />
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<b>"Look For the Helpers."</b> It's so true. In every tragedy, there is hope. In every darkness, there is light.<br />
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And most importantly... <b>Make sure your loved ones know they are loved by you</b>. You can never tell them enough.<br />
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If you are looking for ways to help the people of Newtown, the following organizations are offering relief:<br />
<a href="https://www.facebook.com/NewtownMemorialFund?ref=stream" target="_blank">Newtown Memorial Fund</a><br />
<a href="https://newtown.uwwesternct.org/" target="_blank">United Way of Western Connecticut</a><br />
<a href="http://www.redcross.org/support/donating-fundraising/donations" target="_blank">American Red Cross</a><br />
<a href="http://www.newtownparentconnection.org/" target="_blank">Newtown Parent Connection</a><br />
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If you are searching for ways to help talk to children about the events at Newtown, here are some helpful links:<br />
<a href="http://www.savethechildren.org/site/c.8rKLIXMGIpI4E/b.8479773/k.2264/How_to_Help_Children_Cope_with_a_Crisis.htm" target="_blank">Save the Children</a><br />
<a href="http://www.aacap.org/cs/root/facts_for_families/children_and_grief" target="_blank">American Academy of Child & Adolescent Psychiatry</a><br />
<a href="http://healthychildren.org/">HealthyChildren.org</a><br />
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You can also <a href="http://www.evergram.com/post-message/our-broken-hearts-2542/?utm_campaign=subdmn" target="_blank">send an Evergram</a> to the people of NewtownDeanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-43827844030453674742012-12-14T05:00:00.000-05:002012-12-14T05:00:01.657-05:00Weekend Listening: Holiday Playlist from JillianIt's been a while since we did a <a href="http://thesillygoosefarm.blogspot.com/search?q=Weekend+Listening" target="_blank">Weekend Listening</a> post, so I'm gonna start it up again. Holiday tunes are on the docket this weekend, and I can think of no one better than my very music-savvy friend Jillian to tell us about the best holiday songs we should be listening to while we sip eggnog and trim trees. Jillian... take it away!<br />
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Christmas is a lot of pressure. How can we get done everything we think we need to do? How can we get everyone exactly what they want? How can we all get along as a family? How can we be with all the people we love?<br />
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(We can’t.)<br />
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So what I hope for is a good breakfast. That at least one present I buy for my nieces, Grace and Madelynn, will make them throw their arms around my neck when they unwrap it. That the once-a-year remarkable calm in my neighborhood in Philadelphia will bring me a sense of peace. And most of all, that I will get to use those in-between moments of Christmas – driving in the car, wrapping presents, having a beer after everyone’s gone to bed – to listen to <a href="http://www.wprb.com/">Jon Solomon’s 24-Hour Holiday Radio Show on WPRB</a>.<br />
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I’ve been listening to Solomon’s show for 10 Christmases, but he’s been doing it for 25. From Christmas Eve at 6 p.m. to Christmas Day at 6 p.m., Solomon, who happens to be Jewish, plays holiday songs and stories that haven’t been piped into malls for the past month, and that you’ve likely never even heard of. There’s Archers of Loaf, the Mountain Goats, Yo La Tengo, and Neko Case, but there’s also tracks like “SEPTA Santa” by King Mistletoe, “’Twas the Night Before Jesus” from Aqua Teen Hunger Force, and the Pork Dukes’ “My Mother Gave Me a Gun for Christmas (waltz version).” As Solomon says on his website, his 24 sleepless hours result in listeners experiencing him “slowly fall apart in real time,” but he does it enthusiastically, gracefully and hilariously. He is truly full of holiday spirit.<br />
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Every year Christmas is different for me – I’ve been in airport wine bars, at home alone with the cats, but also, luckily, with family. This will be the first year I won’t see Grace and Madelynn on Christmas since they’ve been born – they’re 8 and 9. But I’ll still have my decade-long holiday tradition of turning on the radio (or streaming it online) and being among those who are hearing something insane like the Flaming Lips’ “Jesus Shooting Heroin.” Someday, my nieces will be old enough to listen to that.<br />
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I make a holiday mix CD every year, and the songs that follow are among my favorites from those mixes. Some have been played Solomon on his shows. The song lists from the shows can be found on Solomon’s website, keepingscoreathome.com.<br />
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<b>1) “Merry Christmas From the Family,” Robert Earl Keen (1994)</b><br />
Let’s be honest, sometimes instead of Beaujolais and prime rib for Christmas dinner, it’s margaritas and Salem Lights. That’s what this song is about. It makes me miss my family immensely. And I love the way he </div>
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says “AA.”<br />
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<b>2) “What WE Do on Christmas,” Atom and His Package (1998)</b><br />
This can be found on the first My Pal God (Solomon’s record label) Holiday Record. What do Jews do on Christmas? “You think we're sitting around polishing our horns / Making soup with the blood of the Christian born? / You think I’m being rude? / We go to the movies and eat Chinese food.”<br />
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<b>3) “I Wanna Take You Out in Your Holiday Sweater,” Pas/Cal (2003)</b><br />
A catchy pop confection. This is what should be stuck in your head for days instead of “Hey Santa!”<br />
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<b>4) “I Am Blessed (Wax Tailor Remix),” Nina Simone (2008)</b><br />
This is from the album “Verve Remixed Christmas,” which features reinterpretations of classic holiday songs – your dad’s either gonna love it or hate it. I usually can’t stand Christmas songs when played at times other than the holidays, but I listen to this track all year long.<br />
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<b>5) “Christmas Wrapping,” The Waitresses (1982)</b><br />
Probably my all-time favorite Christmas song. I get chills when it comes on the radio.<br />
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<b>6) “Just Like Christmas,” Low (1999)</b><br />
A quiet and beautiful track from Low’s album Christmas, it also appears on “Music from The O.C. Mix 3: Have a Very Merry Chrismukkah.”<br />
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<b>7) “Toy Jackpot,” Blackalicious (2010)</b><br />
Two years ago Target put out a free holiday album, and it was awesome! Bishop Allen! Best Coast and Wavves! And this song, which is a blast. I don’t care if it was in a commercial. (Starbucks does pretty good Christmas albums too.)<br />
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<b>8) “Christmas in Prison,” John Prine (1973)</b><br />
A beautiful country tune. “It was Christmas in prison / And the food was real good / We had turkey and pistols / Carved out of wood.”<br />
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<b>9) “I Wish it Was Christmas Today,” Julian Casablancas (2009)</b><br />
It started out on Saturday Night Live, and it’s super fun. Use it to kick off your holiday party.<br />
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<b>10) “Hey Guys! It’s Christmas Time!”, Sufjan Stevens (2006)</b><br />
Sufjan Stevens’ boxed set Songs for Christmas is beautiful – it’s best to buy the hard copy rather than download it (comes with stickers!). He approaches Christmas music with deep sincerity, but also a sense of humor (“Get Behind Me, Santa!”) And great news – Stevens has another holiday boxed set out this year (Silver & Gold). I can’t wait to hear the 12-minute “Christmas Unicorn.”<br />
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Thanks Jillian!! Isn't this an awesome playlist? It only cements all the reasons why I adore Jillian. For easy listening, just click below to play these songs via Spotify, or <a href="http://open.spotify.com/user/deannanfox/playlist/0sfO5z0cclUK1jbcnXwVHF">follow this link </a>(you can subscribe to the list, if you'd like... maybe we can convince Jillian to add more songs!)<br />
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Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-45266368842497262582012-12-13T11:28:00.000-05:002012-12-13T11:28:17.393-05:00Perfect Salted CaramelsI met <a href="http://craftmylifeaway.blogspot.com/" target="_blank">Lauren from Craft My Life Away</a> at the <a href="http://www.fromscratchclub.com/" target="_blank">From Scratch Club</a> <a href="http://thesillygoosefarm.blogspot.com/search?q=food+swap" target="_blank">food swaps</a>. As a first-time swapper, I was eager to get to know Lauren... especially since she brought these <i>insane</i> salted caramel bars that were a hot-ticket item at the swap. Seriously, they were <i>soooo</i> good.<br />
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Anyway.<br />
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<a href="http://craftmylifeaway.blogspot.com/" target="_blank">Lauren</a> is a pretty nifty lady, as she is a excellent baker/confection maker and crafter. Since each year I try to send my friends and loved ones a little treat for the holidays, I thought I'd ask Lauren to share her Salted Caramel recipe with me (us) - they'd be perfect to send in the post! So, Lauren, have at it. School us in all things caramel!<br />
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I am convinced that there is no better homemade Christmas gift than a batch of Salted Caramels.<br /><br />
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<img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikhoDM5jbYzFgl_ubHMW51azCWUiNxaQKwdjbHiBAUjII4uCcZ6kuLDY7N6NlAjfh7rSxSsat4wPXcApasfNbDbb-IiY_UJbmwQVrHEsehyphenhyphenC04lIZHiB21NCLUOECieINJ-nQ7PMSxcI/s400/DSC02224.JPG" width="400" /></div>
<br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" />Making caramels might seem daunting at first, as these tasty treats have always seemed out of reach for the home cook. But, with a few tips and handy tools it is easy as pie to make these unbelievably candies at home. My Husband and I have probably made about 10 batches of these heavenly confections since we first got our hands on a recipe and they have always turned out amazing. <br /><br />Our recipe came from a <a href="http://www.costcoconnection.com/connection/2008cookbook?pg=92&search_term=salted%20caramel&doc_id=-1&search_term=salted%20caramel#article_id=180581">Costco Cookbook</a> and we've adapted it a little bit but not enough to warrant changing their recipe below:<br /><br /><b>Ingredients:</b><br /><br />Vegetable-oil spray<br /><br />Parchment paper<br /><br />4 cups heavy cream<br /><br />2 cups light corn syrup<br /><br />4 cups sugar<br /><br />¾ cup (1 ½ sticks) unsalted butter, cut into pieces<br /><br />1 teaspoon vanilla extract<br /><br />2 teaspoons Kirkland Signature Mediterranean sea salt, medium grind<br /><br />2 teaspoons Kirkland Signature Mediterranean sea salt, coarse grind<br /><br />**You really should use a candy/oil thermometer<br /><br /><b>Directions:</b><br /><br />1. Spray a 16 ½-by-11 ¾-inch baking pan (a half-sheet pan) with vegetable-oil spray; line with parchment paper and spray the parchment. Set aside.<br /><br />2. Put cream, corn syrup, sugar and butter in a large stockpot. Bring to a boil over high heat, stirring to melt butter and dissolve sugar, about 10 minutes. Cook over medium-high heat, stirring often, until temperature reaches 248°F (firm-ball stage) on a candy thermometer, about 20 minutes.<br /><br />3. Remove from the heat and stir in vanilla and medium-grind sea salt until combined. Immediately pour into the prepared pan without scraping the pot. Sprinkle coarse-grind sea salt in an even layer over the top. Let stand, uncovered, at room temperature for 24 hours without moving.<br />
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4. Using a large knife, cut around outside of caramel in pan. Lift caramel out of pan and remove parchment paper. Cut into 1-by-1 ¼-inch pieces, or other shapes. Wrap each piece in cellophane or waxed paper so they keep their shape. Makes about 150 caramels.<br />
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<img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PKGQllPGTY85j-KESpogXPlatssImTJNR9GqtuV-QgR6fJpzRE-Rw5TZKQepdwPa6NZ0D77LZJMyztTNr_ggng1WNHqASmwu3dwb6Qnylto27CZ5SrAwhQGvDFKHcKi7Dc1G4Lj9TBw/s400/DSC02213.JPG" width="400" /></div>
<br />There key to giving these caramels as Christmas gifts is all in the packaging! First, you should definitely wrap these in real waxed paper. Don't use parchment or deli-wrap or anything other than real waxed paper. <br /><br />We've experimented with cutting the caramels into different shapes, and we really like the 1 1/2inch square the best. I think that size is best because you can have only 1 and be totally satisfied. I promise, you really won't need more than 1 because they are so rich and decadent. <br /><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; text-align: center;">
<img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae8EdzQ-9-VsPGF-NYxzLXAlQrCMJSOfcYaFNtlw0tw_CjWVQrLfVElgYVKedNKcMUSeD827pQuDwWHc5NigK3SHgRYDOWF85QY7obIGOvxgp-PNf1vCHCnz2JfUTZzFRDiOc9I4jUl8/s400/DSC02218.JPG" width="400" /></div>
<br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" />Like everyone else in Blogland, I am very much so on the Ball Jar bandwagon. I love packaging these up in old ball jars with bail lids. It is such a good look! To jazz these up for Christmas you can add some pretty red grosgrain ribbon, or even red plaid ribbon and a little gift tag right onto the bail (wire), that is why I love the bail jars --- it is so much easier to make them look like a gourmet gift.<br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; text-align: center;">
<img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-hHKr9rHSFwA9FgrhhIiDSuJX1avOx72ZLQhWLDj4U_0k8Wxh_BqIDYgbkjOHff6iSjR8oQ5bfUS3sy6oqUlHkP1nB-4p2eBUnO5synWV9-7M0mZp4zA-A-QRS-qU99L_Uw0vkNY1dk/s400/DSC02230.JPG" width="400" /></div>
<br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" />Get out there and make some caramels, you will be praised, I mean it!!<br /><br />HOLLER!<br />
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Holler is right, <a href="http://craftmylifeaway.blogspot.com/" target="_blank">Lauren</a>. Thanks so much for sharing. Now everyone, head over to <a href="http://craftmylifeaway.blogspot.com/" target="_blank">Craft My Life Away</a> and show Lauren some love, please!Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com5tag:blogger.com,1999:blog-6477950057325602336.post-40170397654422824012012-12-12T11:01:00.000-05:002012-12-12T11:01:39.026-05:00Swedish Crispy Syrup Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0jSzjE2rtZazriGroCxEwv0aFf1NPvwaKEtLAsQrvLzD63-U79xYb0LiyxKOpb2hxUAbaTzFrA-eWOUsvULpbZxSfK9Y_v_KdLMk-G-ILirTd3CKzovlwnVS5rLnkIoaaJ1KW08dUsxB/s1600/Cookie+Swap+2012.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0jSzjE2rtZazriGroCxEwv0aFf1NPvwaKEtLAsQrvLzD63-U79xYb0LiyxKOpb2hxUAbaTzFrA-eWOUsvULpbZxSfK9Y_v_KdLMk-G-ILirTd3CKzovlwnVS5rLnkIoaaJ1KW08dUsxB/s1600/Cookie+Swap+2012.png" /></a></div>
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Last year, I participated in the first <a href="http://thesillygoosefarm.blogspot.com/search?q=cookie+Swap" target="_blank">Great Food Blogger Cookie Swap </a>and had such a blast that I thought I'd do it again!<br />
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This year, the <a href="http://www.fbcookieswap.com/" target="_blank">GFBCS </a>organizers asked that all participants donate $4 to the "Cookies for Kids Cancer" campaign. The participating bloggers raised $2,300, and OXO generously matched this donation, bringing the total to $4,600! Thanks OXO!!<br />
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Just like last year, I was matched with three bloggers to send my cookies to. These bloggers were:<br />
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<a href="https://twitter.com/chrispkeenan" target="_blank">Chris</a> from <a href="http://thekeenancookbook.com/" target="_blank">The Keenan Cookbook</a> (beautiful site, Chris and Rachel!)<br />
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<a href="https://twitter.com/skbtcooks" target="_blank">Karen</a> from <a href="http://www.smallkitchen-bigtaste.com/" target="_blank">Small Kitchen, Big Taste</a> (great recipes for bakers and cooks alike!)<br />
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<a href="https://twitter.com/thesaltedcookie" target="_blank">Becca</a> from <a href="http://thesaltedcookie.wordpress.com/" target="_blank">The Salted Cookie</a> (she likes champagne, her grandpa, and <a href="https://twitter.com/i/#!/altonbrown/media/slideshow?url=pic.twitter.com%2FuWHJpeod" target="_blank">Alton Brown-esque analog tweets</a>... sounds like my kind of gal!)<br />
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And I received cookies from:<br />
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<a href="https://twitter.com/KathyStrahs" target="_blank">Kathy</a> from <a href="http://paninihappy.com/" target="_blank">Panini Happy</a> and <a href="http://cookingontheside.com/" target="_blank">Cooking on the Side</a> (she made Spritz cookies)<br />
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<a href="https://twitter.com/hornedfroggy" target="_blank">Jessica</a> from <a href="http://mybakingheart.com/" target="_blank">My Baking Heart</a> (she made Spiced Rum cookies)<br />
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<a href="https://twitter.com/itsyummi" target="_blank">Becca</a> from <a href="http://www.itsyummi.com/" target="_blank">It's Yummilicious</a> (she made Almond Log cookies)<br />
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This year, I decided to make Swedish Crispy Syrup Cookies. I received a copy of <a href="http://www.amazon.com/Swedish-Desserts-80-Traditional-Recipes/dp/1616086378" target="_blank">Swedish Desserts: 80 Traditional Recipes by Cecilia Vikbladh</a> to review from <a href="http://www.skyhorsepublishing.com/" target="_blank">Skyhorse Publishing, Inc</a>. (Thanks Skyhorse!) The recipe was really easy to follow, but the cookies didn't turn out as crispy as I thought. This could be "user error," as perhaps I should have rolled out the logs thinner. The cookies did stay soft and syrupy in the center, though, so I got that right :-). I would qualify these cookies as good "dunkers..." you know, the kind that go perfect dunked into your coffee. I think adding a little bit of cocoa powder to these cookies would make them the perfect accompaniment to hot chocolate.<br />
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I'm really looking forward to trying a few other recipes from the book, especially the variations of Saffron Buns for Christmas morning, lemon twists, and Panettone with Limoncello.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvk3MTltMWvgdx4vRta5HQ8OcDoRaCObmnTV5pacOMxZPslrsDkWjob_kC62kYjA3SV6A83VY7UPMUh6SpMJIpgTqbg1P7Z3-8dB2ZVHz1zVujM-JlRrFB1RIpKtBN5EZRCPZgdsEZI3TC/s1600/Crispy+Syrup+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvk3MTltMWvgdx4vRta5HQ8OcDoRaCObmnTV5pacOMxZPslrsDkWjob_kC62kYjA3SV6A83VY7UPMUh6SpMJIpgTqbg1P7Z3-8dB2ZVHz1zVujM-JlRrFB1RIpKtBN5EZRCPZgdsEZI3TC/s400/Crispy+Syrup+Cookies.jpg" width="400" /></a></div>
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<b>Crispy Syrup Cookies</b><br />
From Swedish Desserts: 80 Traditional Recipes by Cecilia Vikbladh<br />
<i>Makes about 40 cookies</i><br />
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1 1/3 sticks butter (room temperature)<br />
1 cup sugar<br />
1/3 cup light corn syrup<br />
1 egg yolk<br />
2 1/2 cups all-purpose flour<br />
1 teaspoon vanilla extract<br />
1 teaspoon baking powder<br />
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1. Whisk butter, sugar, corn syrup, and egg yolk together, preferably with an electric mixer.<br />
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2. Mix and add flour, vanilla, and baking powder. Let the dough rest in the refrigerator for about 30 minutes. Set the over to 350 degrees Fahrenheit and line two baking sheets with parchment paper.<br />
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3. Split the dough into four equal parts and roll them out on the two baking sheets so that they stretch from one end to the other lengthwise. Flatten them lightly with your hand. Bake for 15 minutes and cut into pieces while still hot. Let the cookies cool on the sheet. Store them in a tin with a lid.Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com9tag:blogger.com,1999:blog-6477950057325602336.post-38238592144259644022012-11-30T09:30:00.001-05:002012-11-30T09:30:56.038-05:00No Kid Hungry<div style="text-align: center;">
<img height="480" src="http://sphotos-a.xx.fbcdn.net/hphotos-ash3/530913_339032152860954_1194258486_n.jpg" width="640" /></div>
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After a very festive, delicious, abundant Thanksgiving meal, it's hard to remember that there are people in my country that still go without. "How am I going to eat to today?" has never been a question I have had to ask myself (unless you count restaurant or meal-prep decisions), but that question forms the foundation of many lives here in the US. Life hasn't always been extravagant or easy for me, but I've never had to go without a good meal for lack of resources or affording it, even when things were tight.<br />
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<a href="http://www.nokidhungry.org/problem/overview" target="_blank">One out of five kids in this country struggle with hunger</a>. <b style="font-style: italic;">One in five!</b> That means there is a good chance someone your kids (if you have them) go to school with, or a kid you pass on the street, is hungry right now. And we're not talking those 11am hunger pangs. No - this is <i>real</i> hunger.... hunger that becomes the essence of a life. The unbearable reality that penetrates every action.<br />
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<img alt="No Kid Hungry" src="http://www.nokidhungry.org/sites/all/themes/nokidhungryzen/images/logo_nkh.gif" /></div>
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<b>Fortunately there are organizations like <a href="http://www.nokidhungry.org/about-us" target="_blank">Share Our Strength</a> who create initiatives like <a href="http://www.nokidhungry.org/" target="_blank">No Kid Hungry</a>. Hunger seems like a dire dilemma (especially when you look at the numbers), but the <a href="http://www.nokidhungry.org/" target="_blank">No Kid Hungry</a> campaign has created <a href="http://www.nokidhungry.org/solution/ending-childhood-hunger" target="_blank">simple, accessible solutions</a> to alleviate this issue in America. Right now, <a href="http://www.nokidhungry.org/about-us" target="_blank">Share Our Strength</a> is asking for a <a href="https://secure.strength.org/site/Donation2?6740.donation=form1&df_id=6761&6761.donation=form1&autologin=true&s_src=DD_2012_Appeal&s_subsrc=TG1_102512&JServSessionIdr004=p8vii3g4h1.app201b" target="_blank">simple $1 donation</a> to bring a child in need 10 breakfasts. <i>Yep - 10 breakfasts!</i> That's a whole lot of improvement for less than your cuppa coffee this morning.<a href="https://secure.strength.org/site/Donation2?6740.donation=form1&df_id=6761&6761.donation=form1&autologin=true&s_src=DD_2012_Appeal&s_subsrc=TG1_102512&JServSessionIdr004=p8vii3g4h1.app201b" target="_blank"> For $18, you can provide breakfast for one child <i>for an entire school year</i>.</a></b><br />
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Let's do some math here. Remember that <a href="http://www.huffingtonpost.com/2012/10/05/pumpkin-spice-latte-shortage-starbucks-limited-supply-high-demand_n_1942289.html" target="_blank">Starbucks Pumpkin Spice Latter shortage</a> earlier this year? Let's say you would traditionally order a venti Pumpkin Spice Latte every day before work. And then the shortage hit, and your world fell apart. What if you took that money and donated to the <a href="http://www.nokidhungry.org/" target="_blank">No Kid Hungry</a> campaign? You just bought breakfast for a kid, for an entire school year, and then some. <b><i>Good for you!!</i></b><br />
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<i style="font-weight: bold;">Today is the last day for <a href="http://www.nokidhungry.org/about-us" target="_blank">Share Our Strength</a> to hit its fundraising goals.</i> And you can help! <a href="https://secure.strength.org/site/Donation2?6740.donation=form1&df_id=6761&6761.donation=form1&autologin=true&s_src=DD_2012_Appeal&s_subsrc=TG1_102512&JServSessionIdr004=p8vii3g4h1.app201b" target="_blank">Just <b>Click Here</b> to donate to the cause (enter your desired amount in the "other" box)</a>. That's it! And if you really feeling up to it, try going without breakfast for a few days, then go to work and see how productive you are. Then you will <i>really</i> know how much your donation will change one kid's life. <a href="https://secure.strength.org/site/Donation2?6660.donation=form1&df_id=6660&autologin=true&s_src=DD_2012_Appeal&s_subsrc=DynamicLead" target="_blank">Pick-up some of these adorable holiday cards, too, to help spread the messag</a>e!!<br />
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<b><i>Thanks for being good eggs, my friends. I know I can count on you to help in this important mission!!! Xoxo :-)</i></b><br />
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<i>Quick disclaimer: I am overjoyed to be working with <a href="http://www.themissionlist.com/" target="_blank">The Mission List</a> to bring this information to you. Please go check TML out, if you have a minute. Here's a little bit about donating to Share Our Strength/No Kid Hungry (since it is important that you know how your donation is used and that you donate to reputable sources!!): </i><span style="font-family: Verdana, Geneva, sans-serif; font-size: 10px; line-height: 14px;">Share Our Strength is a registered 501(c)(3) private, nonprofit organization.</span><br />
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Federal identification number:<strong>52-1367538. </strong>Share Our Strength is a nonprofit and uses donations to connect children facing hunger with nutritious meals in their communities, homes and schools. Gifts made to Share Our Strength will leverage the time, expertise, and additional funds needed to end child hunger in America. All donations are tax-deductible to the fullest extent of the law. Donate today and help us provide a hungry child his next meal.</div>
Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com2tag:blogger.com,1999:blog-6477950057325602336.post-9556715297211225892012-10-31T05:30:00.000-04:002012-10-31T07:53:07.750-04:00Happy HalloweenHappy Halloween! What are your plans today? I have to zipped down to the kids' preschool to help with their Halloween party, then we'll head into town for trick-or-treating after dinner. Our teensy-tiny fire department, which is smack-dab in the center of town, opens up each Halloween and creates a big warm-up space for festivity-goers with donuts, hot chocolate and coffee (it's usually cold here on Halloween!).<br />
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Halloween has always been my favorite holiday, but not because of the gut and gore of it all. My favorite parts of Halloween have always been seeing all the costumes (and handing out goodies) and the vintage Halloween cartoons on TV. I know - corny! - but I love it. Growing up, I always looked forward to "<a href="http://www.imdb.com/title/tt0051850/" target="_blank">The Legend of Sleepy Hollow</a>" 45 spinning on the record player. So I thought I'd share it with you. <a href="http://www.youtube.com/watch?v=sIDhaGZKHRk" target="_blank">Here is the audio</a>, or if you'd like, the Disney film (starring Bing Crosby). Enjoy (and stay safe among the ghouls!).<br />
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Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-34638885680889760752012-10-30T14:56:00.000-04:002012-10-30T15:46:35.658-04:00Homemade Halloween Goodies<i>First off, I'm hoping anyone affected by Hurricane Sandy is doing well. Best wishes for a safe and speedy recovery.</i><br />
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If you are like me, you probably waited until the last minute to get your Halloween goodies together. Fear not - there is still time to make some treats from scratch!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrLuyFwjCqG2Lv1QwyJu0FdMHy7GjA7nYwnBmlrilx-Xs4mQzd9gxDVfUj8MqUHqEpLMB7NDshgjAJiLxSeQmou9FdNNTx2Awd4CkX72Jg62FkGMcG_GyDIqyyUFcNRwTb_LbkTz5cZNW/s1600/IMG_2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrLuyFwjCqG2Lv1QwyJu0FdMHy7GjA7nYwnBmlrilx-Xs4mQzd9gxDVfUj8MqUHqEpLMB7NDshgjAJiLxSeQmou9FdNNTx2Awd4CkX72Jg62FkGMcG_GyDIqyyUFcNRwTb_LbkTz5cZNW/s640/IMG_2136.JPG" width="640" /></a></div>
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<a href="http://thesillygoosefarm.blogspot.com/2010/11/popcorn-balls.html" target="_blank">Popcorn Balls</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYZt-rS0OJLHwkDBWCuy79pUEO6I4gtsAf2ncfm_cIfBHlmN9-6dmbNzR_vj1VGGW2ojE78-3H82y4Hc1utpa7P_UfG5BXRyX-fxaj4V80WLZgjdU92ufjkNXJMwtgDCPNkbLxQumfcXg/s1600/Candied+Apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYZt-rS0OJLHwkDBWCuy79pUEO6I4gtsAf2ncfm_cIfBHlmN9-6dmbNzR_vj1VGGW2ojE78-3H82y4Hc1utpa7P_UfG5BXRyX-fxaj4V80WLZgjdU92ufjkNXJMwtgDCPNkbLxQumfcXg/s640/Candied+Apples.jpg" width="640" /></a></div>
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<a href="http://thesillygoosefarm.blogspot.com/2010/12/candied-apples.html" target="_blank">Candied Apples</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA8efozuGidRvWj0R5ofF10VTn3GVo1CLm70PQBlfP6hpVGM8YO9AlxqmYY_tfwCb2_Gd8_1TfAPYditzAS55vYbcAPFWBDEJhRdxXyD7GZsZJ1aTGuc9R3pt_UUT-AI5InV4J2PqCV9d/s1600/IMG_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA8efozuGidRvWj0R5ofF10VTn3GVo1CLm70PQBlfP6hpVGM8YO9AlxqmYY_tfwCb2_Gd8_1TfAPYditzAS55vYbcAPFWBDEJhRdxXyD7GZsZJ1aTGuc9R3pt_UUT-AI5InV4J2PqCV9d/s640/IMG_2127.JPG" width="640" /></a></div>
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<a href="http://thesillygoosefarm.blogspot.com/2010/11/caramel-apples.html" target="_blank">Caramel Apples</a></div>
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If you don't have the time to make your own, I'm going to let you in on a new favorite secret of mine: <a href="http://www.ghcretors.com/" target="_blank">G.H. Cretors popcorn</a>! This stuff is bonkers good, and the best part is that it's Gluten-Free, GMO-Free, Kosher, and made with all-natural ingredients. </div>
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<img alt="G.H. Cretors - Chicago Mix" src="http://www.ghcretors.com/assets/item/regular/cretors-popcorn-chicago-mix.jpg" /></div>
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The <a href="http://www.ghcretors.com/chicago_mix/" target="_blank">Chicago Mix</a> is definitely my favorite - it's a mix of cheese and caramel corn. I love the <a href="http://www.ghcretors.com/caramel_nut_crunch/" target="_blank">Caramel Nut Crunch</a>, too.</div>
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<img alt="G.H. Cretors - Carmel Nut Crunch" src="http://www.ghcretors.com/assets/item/regular/cretors-popcorn-carmel-nut-crunch1.jpg" /></div>
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Get a <a href="http://www.ghcretors.com/gh_cretors_sampler_pack/" target="_blank">sample pack</a> and try them all out! So good. You can buy <a href="http://www.ghcretors.com/" target="_blank">on the site</a>, on <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=g.h.%20cretors" target="_blank">Amazon</a> or use the <a href="http://www.ghcretors.com/store_locator/" target="_blank">store locator</a> for more information. This would be an awesome holiday present (hint hint). Keep tabs on <a href="http://www.facebook.com/ghcretors" target="_blank">G.H. Cretors on Facebook</a>.</div>
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Good luck prepping for Halloween! Are you handing out candy or going the extra mile to make something special? How many trick-or-treaters do you get? (We get two.)</div>
Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-19145498260734913012012-10-30T06:00:00.000-04:002012-10-30T06:00:12.833-04:00Food Day FavoritesI totally missed posting about <a href="http://www.oxfamamerica.org/campaigns/food-justice/world-food-day?gclid=CMi2tMnKp7MCFUQw4Aod4FgAZQ" target="_blank">World Food Day</a>. And <a href="http://www.foodday.org/" target="_blank">National Food Day</a>. Ugh. But that doesn't mean I wasn't celebrating! Indeed, I was using the <a href="http://thesillygoosefarm.blogspot.com/2012/10/oxfam-americas-grow-method.html" target="_blank">five steps of the GROW Method</a> and continue to incorporate those ideas into my culinary pursuits.<br />
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<a href="http://thesillygoosefarm.blogspot.com/2012/10/how-grow-method-works.html" target="_blank">Oxfam America GROW</a> campaign has created some awesome <a href="http://pinterest.com/oxfamgrowmethod/" target="_blank">Pinterest boards</a> to help me with these efforts (well, not just <i>me</i>, but everybody, I suppose). I thought I'd share some of my favorite ideas from the <a href="http://pinterest.com/oxfamgrowmethod/" target="_blank">Oxfam GROW Method Pinterest page</a> to help you incorporate the <a href="http://thesillygoosefarm.blogspot.com/2012/10/how-grow-method-works.html" target="_blank">GROW Method</a> into your own cooking style.<br />
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<a href="http://pinterest.com/pin/226094843763755393/" target="_blank">No-Bake Chocolate Biscuit Cake</a></div>
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<a href="http://pinterest.com/pin/226094843763811592/" target="_blank">Quick Whole Food Lunches</a></div>
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<img alt="Pinned Image" height="400" src="http://media-cache-ec3.pinterest.com/upload/226094843763533496_T4Y7uVFs_c.jpg" width="400" /></div>
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<a href="http://pinterest.com/pin/226094843763533496/" target="_blank">Honey and Soy Glazed Steak with Mango-Chili Salsa</a></div>
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<a href="http://pinterest.com/pin/226094843763927579/" target="_blank">Vegetable Tart</a></div>
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<img alt="Pinned Image" height="400" src="http://media-cache-ec5.pinterest.com/upload/119415827589063904_5PDuL0D1_c.jpg" width="296" /></div>
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<a href="http://pinterest.com/pin/226094843764271457/" target="_blank">Poached Pears in Puff Pastry</a> (say that three times fast)</div>
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<img alt="Pinned Image" height="400" src="http://media-cache-ec6.pinterest.com/upload/283726845245989733_hpPJ6Dlw_c.jpg" width="300" /></div>
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<a href="http://pinterest.com/pin/226094843764209582/" target="_blank">Sauteed Kale with Red Onions and Garlic</a></div>
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<img alt="Pinned Image" height="400" src="http://media-cache-ec5.pinterest.com/upload/105412447497939068_twffqARz_c.jpg" width="267" /></div>
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<a href="http://pinterest.com/pin/33425222205953230/" target="_blank">Brussels Sprouts with Cranberries, Gorgonzola, Pecans, and Balsamic Vinegar</a></div>
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You can check out the rest of the <a href="http://pinterest.com/pin/226094843763755393/" target="_blank">Oxfam GROW Method Pinterest boards here</a> (I highly recommend a follow!). Happy pinning and eating!</div>
Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0tag:blogger.com,1999:blog-6477950057325602336.post-23819158997266234572012-10-05T06:00:00.000-04:002012-10-05T06:00:10.344-04:00How the GROW Method WorksAs I've mentioned, the Oxfam America <a href="http://www.oxfam.org/en/grow/method" target="_blank">GROW Method</a> is a simple way to help folks like you and me make the global food system more fair. The <a href="http://www.oxfam.org/en/grow/method" target="_blank">GROW Method</a> follows five principles to achieve this: <b style="font-style: italic;">Save Food, Support, Cook Smart, Seasonal, </b>and <b><i>Less.</i></b><br />
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<a href="http://www.oxfamamerica.org/files/grow-method" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="GROW method" border="0" src="http://www.oxfamamerica.org/files/grow-method" /></a></div>
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Just like the above graphic shows, there are easy ways to help promote a fair food system from your own kitchen. Reduce the amount of waste your create, buy from small/independent producers, cut down on water and energy use, buy food that's in season (or better yet... <a href="http://blog.timesunion.com/eatlocal/how-does-your-garden-grow-deanna/1510/" target="_blank">grow your own</a>!), and eat less meat and dairy on occasion to reduce greenhouse gas.<br />
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The below publication offers some more ideas from the GROW Method. Take a look, if you'd like.<br />
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<a href="http://issuu.com/oa-padare/docs/growmethod-pocketguide-lowres/1" target="_blank">Open publication</a> - Free <a href="http://issuu.com/" target="_blank">publishing</a></div>
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I'll be sharing more tips with you leading up to <a href="http://www.worldfooddayusa.org/" target="_blank">World Food Day</a> on October 16. Stay tuned!<br />
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<i>This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by <a href="http://www.themissionlist.com/" target="_blank">Women Online/The Mission List</a> to raise awareness about Oxfam America's <a href="http://www.oxfam.org/en/grow/method" target="_blank">GROW Method</a>. All commentary and opinions are, of course, my own. </i>Deanna (Silly Goose Farm)http://www.blogger.com/profile/10487494284909630705noreply@blogger.com0