I don't know if peppers are part of an autism gfcf diet but Conor loves eating them and likes to show off some fancy footwork at the same time!
autismConor's Fancy Footwork Beats A GFCF Autism Diet!
I don't know if peppers are part of an autism gfcf diet but Conor loves eating them and likes to show off some fancy footwork at the same time!
autismHas anyone ever heard of this before???
I kinda feel like this is a cheater post but in my defense I spent the whole morning in a Dr's appt and then ran errands right up until now. I get to pick the girls up in about an hour so my day is pretty much done!
Anyway, my Mother-in-law sent me an email last week asking me to try out something that she was sent. I have to say I was skeptical at first. Like come on who would make and omelet in a Ziploc bag??? We gave this a test run the day that we left to go to the Keys...
just making sure you remembered...anyway they worked. And really, really well. We all had our omelets ready at the same time and exactly the way we each wanted them. T. even had jalapeños in his! This is great for a weekday morning or a rushed weekend one as well!
Breakfast Ziploc Omelets
Good for when you're alone or when all or when all of your family is together. The best feature is that no one has to wait for their special omelet. Have the guests write their name on a quart size Ziploc freezer bag with a permanent marker. (These are not my pictures. They came with the email. I am sorry to have "borrowed" someone else's pics but that morning was very rushed and I took no pictures!)
Anyway, my Mother-in-law sent me an email last week asking me to try out something that she was sent. I have to say I was skeptical at first. Like come on who would make and omelet in a Ziploc bag??? We gave this a test run the day that we left to go to the Keys...
just making sure you remembered...anyway they worked. And really, really well. We all had our omelets ready at the same time and exactly the way we each wanted them. T. even had jalapeños in his! This is great for a weekday morning or a rushed weekend one as well!Breakfast Ziploc Omelets
Good for when you're alone or when all or when all of your family is together. The best feature is that no one has to wait for their special omelet. Have the guests write their name on a quart size Ziploc freezer bag with a permanent marker. (These are not my pictures. They came with the email. I am sorry to have "borrowed" someone else's pics but that morning was very rushed and I took no pictures!)
- Crack 2 eggs into the quart size bag (not more than 2) and shake well.
- Put out a variety of ingredients such as: cheeses, ham, onions, green peppers, tomatoes, salsa etc. Pretty much anything that you would put in a regular omelet.
- Everybody adds the prepared ingredients of choice to their bag and shakes the bag to mix them well.
- Make sure to get the air out of the bag and zip it up.
- Place the bags into rolling boiling water for EXACTLY 13 MINUTES. You can cook 6 - 8 omelets in a large pot. If you have more omelets, make another pot of boiling water.
- Cut the bags and the omelet will roll out easily (yep - it really does!!!)
- This is nice to serve with fresh fruit and coffee cake. Everyone gets involved in the process.
- You can even get these ready the night before andjust plop the bags in boiling water while you get ready!
Autism Speaks Finish Line at Dover
The finish line at Dover International Speedway this Sunday will feature blue Autism Speaks puzzle pieces inside the white squares. Autism Speaks is beyond compare in its abillity to find new ways to promote autism awareness.
Tomato and Green Bean Salad
Looks like summer huh?Last night for dinner we were just going to have burgers and a tomato salad but as I was cleaning out my fridge yesterday I found some green beans that I had forgotten about in the crisper. I had bought them over the weekend so they were still in great shape. I decided to make a simple salad using my garden fresh tomatoes. This salad turned out great. I had seen it years ago in one of the food magazines but can not for the life of me remember which one! Seeing as I didn't have a recipe to follow I just went by memory and taste. Everyone loved this and it tasted just like summer to me!
Tomato and Green Bean Salad
1 box or bag of green beans (however you get them at the market), trimmed and cut into 2 inch pieces
3 lg tomatoes, chopped and seeded
1/3 cup olive oil (I think I would use less next time)
2 Tbsp balsamic vinegar
4 garlic clove, chopped fine (use more or less depending on taste)
1 Tbsp fresh oregano or 1 tsp dried oregano
1/2 tsp garlic powder
salt and pepper to taste
- Cook the beans in boiling water for 3 - 5 minutes or until tender crisp. Drain and transfer to an ice bath. Once shilled drain them well and place in a large bowl.
- Mix the remaining ingredients in a small bowl and stir into the beans.
- This can be served immediately or chilled in the fridge until ready to serve.
Fresh tomatoes for the salad
Basil is getting a little leggy so I think it is just about done! It is getting way too hot and dry here to grow anything!Autism Awareness: Run the Dream in Fredericton on June 5, 2008
Jonathon Howard will soon be in Fredericton. Jonathon is raising awareness of autism across Canada, and raising funds for children's charities supporting autism, by running across the country, beginning on March 25 when he dipped his toe in the waters at St. John's Newfoundland. On June 5, 2008 from 7 to 9:30 he will be at the Delta Fredericton for an event which will feature "Their Stories", online video interviews of family members, caregivers, and persons with Autism Spectrum Disorders who share their personal stories of living with autism.
Keynote speakers will include Brian Rimpilainen of Fredericton. Brian is the Autism Society New Brunswick representative with the Autism Society Canada and he has worked tirelessly toward development of a National Autism Strategy and inclusion of Autism in Medicare. He will be running with Jonathon from Oromocto to Fredericton on June 2. The evening at the Delta Fredericton will be filled with music by Steve Waylon and Rebel Ridge, Cathy Hutch and BJ McKelvie. Cathy and BJ will be performing their autism song "I'm In Here".
In New Brunswick we have accomplished much with hope - and with hard, focused, work. Our focus has been on ensuring that autistic children in New Brunswick receive evidence based interventions and education both preschool and during the school years. Much has been accomplished although much remains to be done. Adult care for persons with autism in New Brunswick is abysmal and requires a massive overhaul. Efforts to provide decent residential care for autistic adults in New Brunswick will be successful only with hard, focused, work and determination. And with hope. Jonathon Howard's Run the Dream spreads the message of hope for persons with autism and those who love and care for them and hope is invaluable in fueling our efforts to make gains for autistic persons as preschoolers, students and adults.
Although I was aware of Jonathon Howard's Run the Dream since he began in late March the impact of what he was doing to raise autism awareness in Canada did not hit me until I spoke at the Medicare for Autism NOW! event in Oakville, Ontario on April 19. I had the privilege of meeting Norah Whitney, president of FEAT Ontario and her son Luke. Luke is a very smart young man and I enjoyed talking with him. One of the first things Luke said to me was to ask if I knew Jonathon Howard. At the time I couldn't say that I did, although I knew about Run the Dream. After June 5 I should be able to give Luke a different answer.
I urge everyone who can to attend the Run the Dream evening at the Delta Fredericton on June 5. Tickets are available at ticketatlantic.com. For more info contact Mike at 902‐444‐3887. Admission is $25 and will go towards children's charities that support autism.
It should be a lot of fun and a good evening for autism.
Keynote speakers will include Brian Rimpilainen of Fredericton. Brian is the Autism Society New Brunswick representative with the Autism Society Canada and he has worked tirelessly toward development of a National Autism Strategy and inclusion of Autism in Medicare. He will be running with Jonathon from Oromocto to Fredericton on June 2. The evening at the Delta Fredericton will be filled with music by Steve Waylon and Rebel Ridge, Cathy Hutch and BJ McKelvie. Cathy and BJ will be performing their autism song "I'm In Here".
In New Brunswick we have accomplished much with hope - and with hard, focused, work. Our focus has been on ensuring that autistic children in New Brunswick receive evidence based interventions and education both preschool and during the school years. Much has been accomplished although much remains to be done. Adult care for persons with autism in New Brunswick is abysmal and requires a massive overhaul. Efforts to provide decent residential care for autistic adults in New Brunswick will be successful only with hard, focused, work and determination. And with hope. Jonathon Howard's Run the Dream spreads the message of hope for persons with autism and those who love and care for them and hope is invaluable in fueling our efforts to make gains for autistic persons as preschoolers, students and adults.
Although I was aware of Jonathon Howard's Run the Dream since he began in late March the impact of what he was doing to raise autism awareness in Canada did not hit me until I spoke at the Medicare for Autism NOW! event in Oakville, Ontario on April 19. I had the privilege of meeting Norah Whitney, president of FEAT Ontario and her son Luke. Luke is a very smart young man and I enjoyed talking with him. One of the first things Luke said to me was to ask if I knew Jonathon Howard. At the time I couldn't say that I did, although I knew about Run the Dream. After June 5 I should be able to give Luke a different answer.
I urge everyone who can to attend the Run the Dream evening at the Delta Fredericton on June 5. Tickets are available at ticketatlantic.com. For more info contact Mike at 902‐444‐3887. Admission is $25 and will go towards children's charities that support autism.
It should be a lot of fun and a good evening for autism.
autismΚρούσματα μελιταίου πυρετού στη Θάσο.
Επίκαιρη ερώτηση στη Βουλή με θέμα τα κρούσματα μελιταίου πυρετού σε κατοίκους της Θάσου, κατέθεσε η βουλευτής Θεσσαλονίκης του ΣΥΡΙΖΑ Ευαγγελία Αμμανατίδου Πασχαλίδου, η οποία ασκεί δριμύτατη κριτική στη Νομαρχία Καβάλας. Στην ερώτησή της, προς τους υπουργούς Αγροτικής Ανάπτυξης και Τροφίμων, Αλέκο Κοντό, κι Εσωτερικών Προκόπη Παυλόπουλο, η βουλευτής κάνει λόγο για «αδράνεια και απουσία επαρκών ελέγχων» για τα παράνομα εισαγόμενα αμνοερίφια. Επισημαίνει δε ότι «με την αθρόα και ανεξέλεγκτη εισαγωγή αμνοεριφίων» ο μελιταίος πυρετός «μεταδόθηκε σε άγνωστο αριθμό ζώων και από κει σε κατοίκους του νησιού». Η βουλευτής τονίζει ότι «η Θάσος δεν διαθέτει κτηνίατρο εδώ και πέντε χρόνια» και σχολιάζει πως η Νομαρχία Καβάλας καθυστέρησε να αντιδράσει και να στείλει κτηνιάτρους στο νησί. Το πλήρες κείμενο της ερώτησής της, έχει ως εξής: «Στην αδράνεια και στην απουσία επαρκών ελέγχων από τη Νομαρχία Καβάλας ως προς τα παράνομα εισαγόμενα αμνοερίφια έχουμε αναφερθεί κατ’ επανάληψη στο παρελθόν, ιδιαίτερα στις αρνητικές επιπτώσεις που έχουν αυτές οι εισαγωγές για την κτηνοτροφία της περιοχής, καθώς και στους κινδύνους για τη δημόσια υγεία από την κατανάλωση προϊόντων άγνωστης προέλευσης ζώων. Τα 14 εντοπισμένα κρούσματα μελιταίου πυρετού στο Θεολόγο της Θάσου αναδεικνύει εκ νέου το πρόβλημα των παράνομων εισαγωγών, δεδομένου ότι το νησί αυτό είναι χαρακτηρισμένο ως απαλλαγμένο από τη νόσο, με ειδικό καθεστώς υγειονομικής προστασίας».Με την αθρόα και 
ανεξέλεγκτη εισαγωγή αμνοεριφίων η νόσος μεταδόθηκε σε άγνωστο αριθμό ζώων και από κει σε κατοίκους του νησιού που κατανάλωσαν φρέσκο γάλα και γαλακτοκομικά προϊόντα. Είναι γνωστό ότι η Θάσος δεν διαθέτει κτηνίατρο εδώ και πέντε χρόνια και το τοπικό αγροτικό κτηνιατρείο είναι παροπλισμένο, γεγονός που έρχεται να προστεθεί στο πρόσφατο κλείσιμο του Δημοτικού σφαγείου της Θάσου, που σφραγίστηκε με εντολή εισαγγελέα γιατί διαπιστώθηκε ότι τα επικίνδυνα απόβλητα κατέληγαν στη θάλασσα. Το πόσο χρήσιμη είναι η παρουσία κτηνιάτρου στο νησί αποδείχτηκε και από την καθυστερημένη αντίδραση και την αποστολή κτηνιάτρων της Νομαρχίας Καβάλας. Κατόπιν τούτων, ερωτώνται οι κκ. Υπουργοί: Με ποια άμεσα μέτρα θα ενταθούν οι έλεγχοι, ώστε να παύσει η παράνομη εισαγωγή αμνοεριφίων. Θα εξετάσουν τη δυνατότητα επαναλειτουργίας του κτηνιατρείου με τη μόνιμη παρουσία κτηνιάτρου στο νησί, ώστε να διασφαλιστεί αποτελεσματικά η υγεία των κατοίκων και να ελαχιστοποιηθούν οι κίνδυνοι από ανάλογα κρούσματα στο μέλλον. Η ερωτώσα βουλευτής Ευαγγελία Αμμανατίδου-Πασχαλίδου».Αναπαραγωγή είδησης από Kavalanet
Harv: My Ice Cream Idol
One very special friend of mine, Harv, surprised me with a fabulous new kitchen toy over the weekend. He graciously gave me a Cuisinart Frozen Yogurt, Ice Cream & Sorbet Maker. Thank you Harv! He's quite the ice cream connoisseur and well, I have ice cream maker envy because he has the king of all ice cream makers. Even more impressive is that he's rebuilt/refurbished 2 commercial ice cream makers from scratch himself! (I'm in complete and utter awe...) Here are similar pics of his handsome ice cream maker, a Taylor 104-27 (which is very similar to what is used on Iron Chef competitions of Food Network):
My first recipe I tried was a simple strawberry ice cream. Unfortunately my attempts to make it healthier by using 2% fat milk and half & half didn't result in the consistency I wanted. I learned from a fellow friend and blogger, Annie of Annie's Eats, that full fat is definitely necessary. Check out her blog for the same recipe but with much better results!
So for my second attempt I wanted to use up some well ripe fruits and ingredients I had on hand. Thankfully this time around I had success! I made an adaptation of a sherbet recipe included in the instruction/recipe booklet. Here's my recipe for a low fat pineapple sherbet:
1 cup low fat vanilla yogurt2 cups 2% low fat milk
1 cup processed fresh pineapple*
3-4 tablespoons powdered sugar
*Process fresh pineapple in a blender. Use 1 cup of this processed fresh pineapple for the recipe.
Combine all ingredients in the blender and blend until smooth.
Pour into your ice cream maker and churn/freeze based on your manufacturer's directions.
You may want to transfer the finished product in a freezer proof container so that it can "ripen" for an hour or two in the freezer.
The Daring Bakers Challenge and how I keep screwing up the date...
Opera CakeIt was a wonderful relaxing long weekend. Monday night after I had gotten the girls into bed I decided to check the computer see what some of my fellow bloggers had been up to. I also needed to check on the recipe for my Daring Baker challenge which I needed to do during the week. Now I knew this was a pretty complex recipe. 5 separate elements to it. I knew I needed to give myself time during the week to work on it nice and leisurely. I had already planned the presentation and bought the almond flour that was called for. All I really needed to do was to pick up some odds and ends at the grocery store and I would start in on it.
HOLY CRAP!!! THEY WANT ME TO POST THIS ON WEDNESDAY?????? How the H*** am I going to pull this off. Printed out the recipe. Raced to the fridge...I have one egg. It is already 10:00. There is no way I can do this tonight. So off to bed I went with visions of Opera Cakes dancing in my head!
This months challenge was a great one and it is being hosted by the Daring Bakers co-founders, Lis (La Mia Cucina) and Ivonne ( Creampuffs in Venice), and co-hosted by Fran of Apples Peaches Pumpkin Pie and Shea of Whiskful.
Faced with the challenge of only having one day to do this and I really mean about 5 1/2 hrs before I need to pick the girls up from school and get them to their skating lessons I thought I was screwed. But I am a very determined person though so I shut my eyes and dove right in feet first after all isn't that what a Daring Baker should do???
This cake was wonderful and really not complex or hard just time consuming...unfortunately that was the only thing I didn't have for this challenge! I decided throw presentation right out the window. I would be very happy if I could get a slice out of this cake to take a picture and have a taste. My whole cake was great. The elements all came together perfectly: the joconde, the syrup, the buttercream and the glaze. I had decided to skip the mousse, there just wasn't the time. I altered mine to be more lemony. Due to the fact the I have only one person on my house who likes white chocolate I even did a lemon glaze on the top. The sourness of that I think is what really made the cake. Otherwise it may have been too sweet for me.
See the perfect glaze?
A Taste of Light: Opéra Cake
This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.
For the joconde
(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)
What you’ll need:
•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)
Ingredients:
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.) I bought almond flour
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled
1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425◦F. (220◦C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. p.s. I love making merigue in Florida???!!!
6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
For the syrup
(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)
What you’ll need:
•a small saucepan
Ingredients:
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.) I used 2 Tbsp lemon extract
1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature.
For the buttercream
(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)
What you’ll need:
•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula
Ingredients:
1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!) I used vanilla extract-time issue remember
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.) I used 1 Tbsp lemon extract
1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8.At this point add in your flavouring and beat for an additional minute or so.
9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below) I did not do this step
(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)
What you’ll need:
•a small saucepan
•a mixer or handheld mixer
Ingredients:
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)
1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.
For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)
What you’ll need:
•a small saucepan or double boiler
Ingredients:
14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.
I used a lemon glaze
1/2 fresh squeezed lemon juice
1/3 cup sugar
1 Tbsp corn starch
cook over medium heat whisking constantly until clear.
Assembling the Opéra Cake
(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).
Line a baking sheet with parchment or wax paper.
Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.
Step A (if using buttercream only and not making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about one-third of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.
Step B (if making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about three-quarters of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).
Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.
As Always...
Happy Entertaining!!!
Judy
www.nofearentertaining.com
A little bit of everything!
Nothing like lounging by the pool and watching your kids and dog swim for a whole day!!Yesterday was just a really nice day. Usually we have a huge Memorial Day BBQ but this year we decided that T. needed a break. I don't think that I have mentioned this but a couple of weeks ago T. was diagnosed with Epstein-Barr Virus which is just horrible. It actually stays with you for up to 1 1/2 years. He doesn't always feel bad but when he does all he wants to do is sleep and I just couldn't risk him getting too run down by having a big party here! We made the most of it anyway and it was really nice just hanging out with the family. We are all usually running in so many directions that we very rarely take the time we need together just hanging out.
T. made margaritas using fresh key lime, lemon and orange juice
See how nicely he crushed to ice...do you think maybe he's done this before?Our theme this weekend was zucchini and how many we could use up before I had to start freezing them. One thing about zucchini is a little goes a long way. I barely made a dent in the box and I made Zucchini Double Chocolate Cake and Grilled Zucchini Gratin. Needless to say I have started freezing them already.
See the chunks of zucchini? This was a very light and moist cake. Even if I didn't have a case of zucchini I would love to make this again!Zucchini Double Chocolate Cake
Ingredients:
2 1/2 cups AP flour
1 1/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup canola oil
1/2 cup milk
1/2 cup butter, softened
1 tsp vanilla
2 eggs
2 medium zucchini, shredded (about 2 cups)
1 cup Ghirardelli semi sweet chocolate chips
Directions:
- Grease and flour a 13 X 9 baking pan.
- Preheat oven to 350 degrees
- In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt. Add the oil, milk, butter and vanilla. Beat on low speed until combined.
- Add the eggs and zucchini and beat on medium high speed for 2 minutes
- Spread the batter into the prepared pan and bake for about 35 minutes and cake tester comes out clean.
- Let the cake cool in the pan on a wire rack. When cool sprinkle with powdered sugar and serve with fresh whipped cream.
Sticking closely with the theme...
Grilled Zucchini GratinSave these recipes just in case you somehow end up with a case of zucchini or those plants that you plant now are huge producers!
As Always...
Happy Entertaining!!!
Judy
www.nofearentertaining.com
Autism Media Breakthrough
A major autism media breakthrough has occurred with the publication of Julie Deardorff's blog on several sites including the Chicago Tribune and the BradentonHerald.com. In Autism's road to recovery full of questions, few answers Ms Deardorff comments on debate over whether autistic children should be "recovered". She presents the perspective of Alex Plank, a high functioning person with Aspergers, attending college, and otherwise functioning very well in society. But the breakthough occurs when Ms Deardorff also presents the perspective of David Royko who tells the story of his autistic son Ben, who, at age 14, is not toilet trained and will never live independently:
Plank has a point, but he also is a functioning member of society. A film and video major at George Mason University in Virginia, Plank speaks on neurodiversity at conferences. He has a girlfriend and friends. His interests include computers, writing and acting.
Autism, however, encompasses a range of individuals, from quirky, socially awkward geniuses to those such as Ben Royko, who is still not completely toilet trained at 14, has to live in a residential school setting, has very limited functional language and will never be able to live independently.
It is rare for an article, column or blog, whether published in hard copy or online, to mention and describe a severely autistic person and the grim realities some of them face.
Full marks to Ms Deardorff, the Chicago Tribune, and other sites which publish her blog for daring to consider and discuss the invisible autistics, the severely autistic, who do not get discussed by Neurodiversity bloggers at the "Autism" Hub and are not invited, and re-invited, to appear on CNN and other feel good, ratings driven, news sources.
Plank has a point, but he also is a functioning member of society. A film and video major at George Mason University in Virginia, Plank speaks on neurodiversity at conferences. He has a girlfriend and friends. His interests include computers, writing and acting.
Autism, however, encompasses a range of individuals, from quirky, socially awkward geniuses to those such as Ben Royko, who is still not completely toilet trained at 14, has to live in a residential school setting, has very limited functional language and will never be able to live independently.
It is rare for an article, column or blog, whether published in hard copy or online, to mention and describe a severely autistic person and the grim realities some of them face.
Full marks to Ms Deardorff, the Chicago Tribune, and other sites which publish her blog for daring to consider and discuss the invisible autistics, the severely autistic, who do not get discussed by Neurodiversity bloggers at the "Autism" Hub and are not invited, and re-invited, to appear on CNN and other feel good, ratings driven, news sources.
autismAlleged Autism Rights Movement and Severe Autism: Autistic Boy Goes Missing, Struck and Killed by Train
The Alleged Autism Rights Movement isn't much help for the severely autistic, the truly severely autistic, not the former students of colleges for gifted youths, but those, like my son Conor who wondered across a busy main street oblivious to the dangers of traffic; or those like the 10 year old severely autistic boy in North Carolina who was struck by a train and killed Saturday half an hour after police received a report he was missing from his home.
Severely autistic people like that poor North Carolina boy, like my son Conor, like the 50 year old autistic woman who could not communicate to tell the world she was being abused by staff in the residential care facility in which she lives in Long Island, are not likely to be posing for fashion photos in New York Magazine any time soon. The severely autistic people and the conditions they suffer with are not to be mentioned in polite company for fear that a realistic description of THEIR autism might offend those who pose in the New York Magazine, the internet divas and the former elf realm dwellers of the Alleged Autism Rights Movement.
To the Alleged Autism Rights leaders if you want to pretend to speak on behalf of all persons with autism then start speaking about those with actual Autistic Disorder who do not share all your gifts and good fortunes. And stop trying to suppress and obscure candid discussion of THEIR autism, not YOUR's, which is so different.
Severely autistic people like that poor North Carolina boy, like my son Conor, like the 50 year old autistic woman who could not communicate to tell the world she was being abused by staff in the residential care facility in which she lives in Long Island, are not likely to be posing for fashion photos in New York Magazine any time soon. The severely autistic people and the conditions they suffer with are not to be mentioned in polite company for fear that a realistic description of THEIR autism might offend those who pose in the New York Magazine, the internet divas and the former elf realm dwellers of the Alleged Autism Rights Movement.
To the Alleged Autism Rights leaders if you want to pretend to speak on behalf of all persons with autism then start speaking about those with actual Autistic Disorder who do not share all your gifts and good fortunes. And stop trying to suppress and obscure candid discussion of THEIR autism, not YOUR's, which is so different.
autism
Blueberry Whole Wheat Pancakes for Breakfast and Islamorada for Dinner!
Blueberry Whole Wheat Pancakes I am going to do this backwards. For breakfast this morning we had Blueberry Whole Wheat Pancakes and dinner last night was in Islamorada, one of the Florida Keys. How cool is my life?
The breakfast this morning was a treat for the girls and a treat for us in another way. I always make a double batch of these yummy pancakes because they refrigerate well and can be reheated or eaten cold for the next couple of days. Makes for a nice stream lined breakfast for a busy weekday morning. Oh and did you know, blueberries are in season here!!!
Blueberry Whole Wheat Pancakes
Ingredients
1 cup Whole Wheat flour
1 Tbs sugar
3 tsp baking powder
1/2 t salt
1 egg
1 cup milk
2 T vegetable or canola oil
1 cup fresh blueberry (any berry will work)
Directions:
- Whisk all dry ingredients together in a large bowl. In a seperate bowl whisk all wet ingredients together.
- Pour the wet ingredients into the dry and mix well. You may have to add additional milk to make the mixture thinner.
- Lightly oil a pre-heated griddle or pan.
- Pour using a 1/4 cup measuring cup.
- Cook on first side until you see bubbles on the surface. Flip and cook until the other side is browned.
***You can add 1/2 cup of berries to this mixture to have berry pancakes.
Note the beautiful color of the water!
Trying to catch some spray!We then headed to Islamorada which is more southernly and had a wonderful dinner at a beautiful gulf side restaurant. Islamorada Fish Company Restaurant , located at mile marker 81.5 (how cool to be on a mile marker???!!!). We both had a couple of tropical cocktails and for dinner we had locally caught yellow tail snapper! The kids had alligator and clam strips but then back to reality...
and alas, all good things must come to an end and for us instead of hanging around for the night we opted on traveling home and not fighting the exodus on Memorial Day For us the drive is about 3 1/2 hrs but completely worth it!!! With Webkinz as our co-pilots we crossed our fingers (saw many, many, many drunken drivers) and once again headed North!
This is really hard to see but if you click on the picture it will appear better. See all of those things out there? Those are boats...hundreds of boats all anchored up by a sand bar in the Atlantic Ocean at Holiday Isle. It's a tradition that is carried on virtually every weekend with the holidays and race week being the most congested. As Always...
Happy Entertaining!!!
Judy
www.nofearentertaining.com
Thai Me Up to Drink!
Memorial day fare usually involves burgers, hot dogs, brats... but for me, I like doing things a little differently. To kick off our Memorial Day, I hosted another monthly Wine & Dine event highlighting Thai cuisine, paired with Viognier wines.
As usual, it was a fabulous turnout. Having Thai dishes grace the table offered our palates some interesting flavors to play with the wines I selected for the tasting. It also encouraged friends to create recipes of a cuisine they may not have necessarily tried on their own.
For the wines, Viognier is not exactly a common varietal. In fact, it's one that can be difficult to find and because of the type of harvesting involved, it can also be a little pricey. I like thinking of Viognier as Chardonnay's "sister". They both look alike in the glass but the aromas and tastes can vary greatly. If you're interested in trying Viognier wines, I highly recommend that you purchase an early vintage... preferably one within the last 3 years. This is the type of grape you want to drink early and slightly chilled. It pairs exceptionally well with spicy asian cuisine such as Thai.
Another thing to note is that New and Old world wines of this varietal will be very different. New World (California, South Africa, Australia, Chile, etc) will be darker in color and have more tropical, fruitier aromas and tastes. Old World (France, Italy, etc) will be lighter in color and have more floral, earthy aromas and tastes. For me, I prefer the California Viogniers... a good one to try is the Christine Andrew Viognier. We tried a 2005 and it was smooth, slightly dry and a short finish.
So enough of my wine geek talk, here are pictures of our Thai inspired dinner:
Green Curry Tofu w/Brown Rice and Pad Thai
Tropical Fruit & Shrimp Salad and Bamboo Shoots w/Egg
Mango Roll & Mocha Roll and Quinoa w/Mango & Cilantro
Fresh Mango & Pineapple and Spicy Pork w/Carrots
Thai Fried Rice and Green Curry Chicken
Banana Eggrolls and Spicy Chicken & Beef Fried Rice
Thai Green salad and Thai Spring Rolls
As usual, it was a fabulous turnout. Having Thai dishes grace the table offered our palates some interesting flavors to play with the wines I selected for the tasting. It also encouraged friends to create recipes of a cuisine they may not have necessarily tried on their own.
Another thing to note is that New and Old world wines of this varietal will be very different. New World (California, South Africa, Australia, Chile, etc) will be darker in color and have more tropical, fruitier aromas and tastes. Old World (France, Italy, etc) will be lighter in color and have more floral, earthy aromas and tastes. For me, I prefer the California Viogniers... a good one to try is the Christine Andrew Viognier. We tried a 2005 and it was smooth, slightly dry and a short finish.
So enough of my wine geek talk, here are pictures of our Thai inspired dinner:
Green Curry Tofu w/Brown Rice and Pad Thai
Tropical Fruit & Shrimp Salad and Bamboo Shoots w/Egg
Mango Roll & Mocha Roll and Quinoa w/Mango & Cilantro
Fresh Mango & Pineapple and Spicy Pork w/Carrots
Thai Fried Rice and Green Curry Chicken
Banana Eggrolls and Spicy Chicken & Beef Fried Rice
Thai Green salad and Thai Spring Rolls
