My Secret Leafy Combo

I've been making some killer salads lately, hefty with 11 ingredients, including 3 different lettuces and all kinds of crunchy stuff. Delicious. This past week adding some mustard greens have taken it all the way over the top. Not bad. I ate my first salad when I was 28. I guess I'm making up for lost time.

Modernized Multipurpose Antiques

Picked up an antique brandy warmer at Sleepy Hollow last week. Seemed to be missing an integral part but it was only $5 so why not. Turns out it doubles quite nicely as a kitchen tablet/phone holder while your cooking. Pretty handy for reading recipes.

And it warms brandy!

I'm Waffling Everything

I found this website called Waffleizer and it has recipes on how to cook some delicious stuff in a waffle iron. Burgers, smores, pretzels, falfel, macaroni and cheese, it goes on. Looks like we can throw out our oven!

I Want My Nazi Scalps & Apple Strudel

Whoa! Right? No.

This is just a little shoutout over the excitement of the upcoming Tarantino film and the coincidence that Inglorious Basterds was on the tellie again last night and we still haven't managed to allow Laura to sit thru the whole thing. You ever try explaining the premise of a Quentin Tarantino film to someone while they're watching it? Not easy.

But on a lighter side, I remember seeing this recipe a while back and do, for some reason, lick my lips each time this scene comes, so, maybe, someday, minus the Nazis ya know.

Inglorious Basterds Apple Strudel Recipe

Ingredients:
1 x 250g Filo pastry pack
100g Unsalted butter (melted)
4 Large Bramley apples (about 800g once peeled and deseeded)
100g Pecan nuts
1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
Three slices of white bread
80g Demerara Sugar
80g Light brown muscavado sugar
100g Sultanas
Pinch of salt
6 tbsp Dark rum
Icing sugar for dusting

Method:

Preheat the oven to 180ºC. Peel, core and finely slice the apples. Place the large pan with lid on a high heat, add the apples, sugar, salt, sultanas and spices. Cook for 8-10 minutes stirring occasionally.

Ohm Modern Wonders

exchanging vegan recipes with Aunt Danielle

Jezabel Sauce

1 container (0.8 oz size) dry mustard
5 ounces jar horseradish
18 ounces apple jelly
18 ounces pineapple topping or preserves
black pepper

Mix the mustard and horseradish in a bowl. Add the jelly, and topping. Add black pepper with your own discretion. Mix thoroughly. Pour over a block of cream cheese and serve with crackers or be less fancy and top a burger.

Travis' Recipe Corner: The Golden Goat Salad

First you take a nice green spring mix, add some chopped up orange & yellow peppers, crumble in a healthy amount of goat cheese, sprinkle golden raisins to your hearts content and top it off with a squnich, just a squinch of olive oil & Parmesan dressing.

New favorite meal!!

The Secret Recipe

I've been in love with the mustard curry from Chicken Kitchen going on a decade now and never thought to try and make it at home, but after our luck with the chipotle mayo I figured, how bad could it be? A quick search came up with this....

• 2 cups mayo/2 cups sour cream (or just 4 mayo)
• 1/2 cup dijon or yellow mustard
• 3 Tbs + 1 tsp (red) curry powder (probably put a little more in there)
• 3/4 cup water
• 1/2 juiced lime
• garlic powder (optional)

A couple gallons of this stuff under my tree and I will have a Christmas to end all Christmases.