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When the mid-year strikes, shopping is blown wide open for all types of shoppers: fashionistas, techie guys, yuppies and moms!

With every brand of clothing, gadget store and specialty boutiques rolling out their mid-year sale banners; the rush to shop until you drop is far too exciting to resist. But where to find the extra cash for shopping is a whole different story.

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Happy 11th Birthday Daisia!

So we've come to the end of July... and boy, was it a super busy month! It's no surprise since the summer months usually have me throwing parties, taking summer trips, and celebrating all the fun things the season offers. I couldn't let this month go by without sharing one of the most special parties I've hosted recently.

But let me first introduce you to Leah and Daisia. Leah is someone I met through my dear friend, Megan. Leah is a tutor who has been tutoring a 10 year old girl named Daisia for awhile now. From the time they share together, Leah learned how Daisia loves to cook and bake, enjoying the sights, smells and sounds of being in the kitchen. Daisia's birthday was coming up and both Megan and Leah asked if I could help make her birthday a little special. Because I love birthdays, I was thrilled! How could I say no to planning and hosting a birthday party for a little girl who is comfortable in the kitchen?!

After getting some details about Daisia's likes and dislikes, it was easy to plan her party. Pink and purple are her favorite colors and she loves Justin Bieber. Cupcakes are what she enjoys making in the kitchen and is a big fan of burgers. Oh, and she loves ice cream! Things couldn't have been more perfect timing for her party since was just in time for National Ice Cream Day, which was on July 21st.

For Daisia's party, we decked out the kitchen with pink and purple while playing Justin Bieber in the background. The menu included veggie crudites with ranch dressing {Daisia could drink ranch dressing if given the choice lol} to start. For lunch, she and her friends helped make beef sliders which we enjoyed with a slew of burger toppings and chips. And once all the savory stuff was out of the way, the fun part began...

I had Daisia and her friends make cupcakes. These weren't the usual cupcakes but rather, tie dyed cupcakes incorporating her favorite colors - pink and purple. We made a standard white cake batter, divided it among a few bowls and colored some of the batter pink and purple. After lining muffin pans, the girls filled them with the different colored batters and we baked them up...

When the cupcakes were done and cooled, we transferred them into glass jelly jars. The girls then had free reign to decorate their cupcakes in a jar with assorted frostings and sprinkles. The frostings were also white, pink and purple with flavors like cotton candy and raspberry. The sprinkles were pink and purple as well, naturally. The favors themselves were a hit because the cupcakes were contained and didn't pose as a big mess for anyone. The parents appreciated that aspect and how the glass jars could be used again to hold pens, pencils or whatever they wanted since each came with a lid. Having labels on the cupcake jars also help keep track of cupcakes. All in all, a great idea for an edible party project and favor!

While the kids were happily decorating their cupcake favors, I worked on Daisia's birthday cake. This was a monster of a cake! Three layers of white cake that I dyed pink and purple to match, vanilla buttercream frosting and a fresh mixed berry filling in between the layers made this cake special. Some of the girls helped me layer and frost the cake too. And what's a birthday cake without ice cream?!

  

Thanks to my friends of Ben & Jerry's and Wayfair, they provided the ice cream for Daisia's party since it was National Ice Cream Day after all! We had six varieties of Ben & Jerry's ice cream, all of which was well received by everyone and paired well with Daisia's birthday cake. Overall it was a wonderful event full of smiles, laughs and hugs. I feel blessed to have been a part of Daisia's special day...

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D-Link Launches Powerline AV+ Mini Adapter with Passthrough Function

D-Link, one of the world’s largest suppliers of networking products today introduced the DHP-P308AV, a new Powerline AV+ Mini Adapter with Passthrough function.  

The Powerline AV+ Passthrough Mini Adapter uses a home’s existing electrical wiring to extend an Internet connection whilst turning every power outlet into a high speed network connection. Compliant with the HomePlug AV standard, it provides network access to computers, game consoles, televisions, and any other Internet-enabled devices throughout a home.
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Camping Recipes Roundup & Camping Cookware Giveaway!

Summer is a popular time for folks to get outdoors, be with nature and camp! I personally have not camped out in the wild in a tent, but I hope to cross that off my list soon. One of the reasons I haven't is because I wasn't sure how I'd handle meals. Sure, I could pack up food made in advance or rely on food that doesn't need much refrigeration, but I can only take so many sandwiches in a day lol. Thankfully, I have some great foodie friends who have reminded me of some camping meals. In fact, there are some great camp friendly recipes I definitely need to check out and add to my list!

So with camping recipes in hand, what else should I pack for my outdoor kitchen? That's where my friends of Dupont Teflon helped me out. They sent me a Bugaboo Camper Cookware Set to review just as I was planning my upcoming outdoor excursion. This Bugaboo Camper cookware set is fully equipped to meet the needs of a four person family camping adventure. It includes fun color-coded insulated mugs with lids, bowls and plates which will prevent mix ups at the campsite. They're made from lightweight and flexible food grade polypropylene plastic and they're easy to pack, stack, and store. As for the cookware, it comes with a 2L pot with lid, a 3L pot with lid, a fry pan, a pot gripper/collapsible handle and a waterproof carrier that doubles as a sink or wash bin. The cookware pieces have a Teflon® Classic nonstick cooking surface which help speeds up cleaning and resists scratches.

Honestly, as I unpacked the cookware set I was already impressed. I'm surprised how all the pieces fit nicely into a single pot. This just goes to show how well designed the cookware is, making it an effective and efficient item to include in your camping gear. But how does it do while in use? I have yet to use the cookware over a life outdoor fire, but I did test it on my gas stovetop. It worked perfectly. I made scrambled eggs in the fry pan and also boiled potatoes & made mashed potatoes in one of the saucepans. Everything came out perfectly and the pieces were really durable. 

Aside from camping, I thought this set would also be great for those going away to college. With servingware and cookware all included, any college student can appreciate this set. As the school season is fast approaching, I would recommend this product for any college bound student. I know I would have appreciated this when I was in college!

So there you have it... this Bugaboo Camper Cookware set is highly recommended! And becuase I'm such a fan, the folks of Dupont Teflon are offering up a set for a lucky reader. If you'd like a chance to own one of these for yourself, please leave a comment with a camping tip or favorite camping food. A winner wil be randomly chosen and announced on Sunday, August 4th so comment away - Good luck!

In the meantime, here are some camping recipes fellow foodie friends have generously shared with me. Check out their recipes by clicking on the recipe titles and enjoy viewing the other tempting dishes on their sites!

Campfire Potatoes

Cupcakes & Kale Chips

Campfire Bread

Measured by the Heart

Walking Tacos

Unsophisticook

Camping Quesadillas

Cupcake Diaries

Grilled S'mores Banana Boats

Very Culinary

Campers Crunch Trail Mix

The Taylor House

Grilled Haloumi Cheese with Olive Tapenade

The Culinary Life

Campfire Blueberry Orange Muffins

Apron Strings

Coconut Sesame Granola

The Tomato Tart

Blueberry Cheese Pudgy Pies

MarocMama

Cheesy Grilled Garlic Bread

Modern Christian Homemaker

Teriyaki Kabobs

Modern Christian Homemaker

Dutch Oven Beef Enchilada Casserole

Like Mother Like Daughter

Chocolate Cherry Cobbler

Like Mother Like Daughter

Chili Cheese Hamburger Helper

Like Mother Like Daughter

Dutch Oven Au Gratin Potatoes

Sweet Basil

Dutch Oven Brisket

Sweet Basil

Dutch Oven Peach Crisp

Sweet Basil

Straw Hats {Frito Pie}

Kitchen Treaty

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Δυο Γερμανοι τόσο διαφορετικοί

Του Τάσου Παππά

Ο κ. Σόιμπλε, στη συνέντευξή του στο «Βήμα» (21-7-2013) στον συνάδελφο Α. Αθανασόπουλο, απαντώντας στην ερώτηση «γιατί πολλοί οικονομολόγοι, διεθνείς οργανισμοί, αλλά και το ΔΝΤ αμφισβητούν τις αυστηρές πολιτικές λιτότητας;», είπε: «Η κοινή μας πολιτική δεν έχει την αφετηρία της σε κάποια αυστηρή συνταγή λιτότητας, ούτε σε κάποιο άλλο δογματικό σχήμα». Τόσα ψέματα σε λίγες λέξεις! Η κοινή μας πολιτική, λέει ο κ. Σόιμπλε. Μα, για ποια κοινή πολιτική μιλάει, όταν είναι γνωστό ότι αυτή η πολιτική επιβλήθηκε με απειλές και εκβιασμούς από το Βερολίνο στις χειμαζόμενες χώρες του Νότου και όχι μόνο; Απειλές για έξοδο από το ευρώ, εκβιασμοί πως αν δεν συνεχίσουν οι κυβερνήσεις να προωθούν τις διαρθρωτικές αλλαγές (πόσο αθώα φράση), τότε δόσεις γιοκ.

Αν η συνταγή που εφαρμόζεται δεν είναι συνταγή λιτότητας, όπως ισχυρίζεται ο Γερμανός υπουργός Οικονομικών, τότε μάλλον δεν αντιλαμβανόμαστε όλοι με τον ίδιο τρόπο το περιεχόμενο των όρων που χρησιμοποιούμε. Είναι αυτό δογματικό σχήμα; Οχι, αποφαίνεται ο κ. Σόιμπλε. Απλώς πούρος νεοφιλελευθερισμός είναι, αλλά δεν το λέει.

Παρακάτω μας διαβεβαιώνει ότι «τα μέτρα στοχεύουν στην οικονομική ενίσχυση των πληγεισών χωρών». Εδώ κι αν έχουμε αντιστροφή της πραγματικότητας. Για ποια ενίσχυση κάνει λόγο; Ολα τα μεγέθη στις χώρες του Νότου έχουν ξεφύγει: η ανεργία έχει πιάσει ταβάνι σε Ελλάδα, Ισπανία, καλπάζει ακάθεκτη σε Πορτογαλία και Ιταλία, εκτινάσσεται πλέον και στη Γαλλία. Η ύφεση δεν λέει να υποχωρήσει. Εκατομμύρια Ευρωπαίοι «συνωστίζονται» κάτω από το όριο της φτώχειας. Τα συστήματα πρόνοιας αποψιλώνονται. Οι προβλέψεις είναι δυσοίωνες.

Κι ας έχουν δώσει τα πάντα οι υποταγμένες κυβερνήσεις: και κατάργηση εργασιακών δικαιωμάτων, και διευκολύνσεις στους επιχειρηματίες να απολύουν ελεύθερα τους εργαζόμενους, και γενικευμένη μερική απασχόληση, και ωράρια κατά πως βολεύει τους βιομηχάνους, και ιδιωτικοποιήσεις. Εχουν κάνει «οι κυβερνήσεις εθνικής σωτηρίας» –έτσι αυτοαποκαλούνται– ό,τι περνάει από το χέρι τους για να δημιουργήσουν κοινωνίες του 1/3. Το μοντέλο της διάσωσης, πάντως, δεν «τσουλάει». Ο κ. Σόιμπλε όμως επιμένει: «Δεν είμαστε δογματικοί».

 

Την ίδια στιγμή, ένας άλλος Γερμανός (διαφορετικής κλάσης και κύρους αυτός), ο φιλόσοφος Γιούργκεν Χάμπερμας, υποστηρίζει στην «Εφημερίδα των Συντακτών» (20-7-2013) και στον Τ. Τσακίρογλου κάτι, το οποίο προφανώς θα ενοχλήσει τον κ. Σόιμπλε και τους γκουρού του νεοφιλελευθερισμού: «Η Γερμανία και τα άλλα λεγόμενα κράτη-μέλη θα έπρεπε, έναντι του μακροπρόθεσμου ιδίου συμφέροντός τους, να δεχθούν βραχυπρόθεσμα και μεσοπρόθεσμα αναδιανεμητικά αποτελέσματα εις βάρος τους… Το κλειδί δεν είναι η διά πιστώσεων χρηματοδοτούμενη μετακύλιση των προβλημάτων στις πλάτες των χωρών που μαστίζονται από την κρίση».

Και οι δύο για την Ευρώπη μιλούν. Τις απόψεις τους, πάντως, τις χωρίζει χάος. Ο ένας (Σόιμπλε) έχει στο μυαλό του μια Ευρώπη με τη Γερμανία στη θέση της κυρίαρχης δύναμης και τις υπόλοιπες χώρες σε δορυφορικούς ρόλους, και ο άλλος (Χάμπερμας) οραματίζεται μια Ευρώπη πολιτικά ενωμένη, που δεν θα έχει απεμπολήσει την έννοια της αλληλεγγύης. Αν πρέπει να διαλέξουμε τον Γερμανό μας, προτιμούμε αναντίρρητα τον δεύτερο.

Το άρθρο έχει δημοσιευτεί στην Εφημεριδα των Συντακτών  22-7-2013

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Vanilla Rum Panna Cotta with Rum Roasted Cherries

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There is just something about reading John Berendt’s Midnight in the Garden of Good and Evil amid the rumbling and booming of thunder, the wild rains beating against the windowpane, the violent flash of lightening shooting through the blackened skies, lighting up, ever so quickly, the room. Summer heat and white light, shades lowered against the brutality, suddenly changes into a frenzied tempest. Leaving behind her a languid afternoon, a sultry evening.

Another extraordinarily busy week, beginning out in the vineyards of Saumur last Saturday with Chef Nicolas Bourget of La Raffinerie in Nantes and Aymeric & Melanie Hillaire, winemakers at Domaine Melaric. Lessons in terroir, earth scooped up and pressed through fingers, lessons of wine as we watched leaves flutter in the breeze, drinking up the sunshine, as we sipped and swooshed whites and reds down in the dark, chilly cave, the only light the sweep of sunshine coming through the opened weathered wooden door. Children skittled in and out between the vats and between our feet and screamed in delight as we listened and questioned. More questions came to me for both chef and vigneron as we set up picnic table and barbecue, as marinated chicken and vegetables sizzled on the grill, as corks popped and tomatoes were sliced and tossed with olive oil and vinegar. Sylvie shot images and video as I asked the questions, all in preparation for a story. Lessons learned and new friends made.

Aymeric the vigneron and Nicolas the chef

The week swept by with the publication of my two articles (with photographer Ilva Beretta) and reached a dizzying height with a wedding anniversary. The end of the week approached with photographs taken of a Chef Ludovic Pouzelgues of Lulu Rouget after having interviewed Chef Nhung Phung of Song Saveurs & Sens.

The Lulumobile (as I call it) in front of Lulu Rouget

The strains of saxophone rise up like cigarette smoke from under the bridge below and float lazily in through the windows as the rain, calmer now, spatters against the panes, tapping on the tabletop just inside. Sweet, easy jazz vies with the drums and bombs on tv, as we spend a listless few hours, legs up, mind numb, wilting on the sofa, before wandering back into the kitchen to cook. Panna Cotta with Roasted Cherries.

From our perch above the street, we peer out from the darkness of the apartment and watch a future bridegroom dressed all in pink, baby bonnet fixed firmly on his head and shimmering pink pom-poms clutched in his fists, dancing in front of his entourage who are laughingly urging him on. They scatter at the first raindrops, scatter like children clearing a playground along with the rest of the stragglers who have yet to take shelter. The news has been as bleak as today’s weather, shouting and screaming images of war and mayhem; train accidents in France and in Spain have left a continent stunned. We shut off the television, fling open the windows to allow the chilly wind to whip in and try and shake the feeling of shock and sadness, try and find comfort in familiar laughter and something simmering on the stove. Emails from my family with news, messages from my son who is happily oblivious to the outside world as he hangs out on the beaches of Ca Bat along the bay of Halong, strumming the strings of a secondhand guitar. The clatter of the shells of mussels being tossed about in a white whine and shallots, saffron and chili revives and draws me into the kitchen.

I adore making Panna Cotta: it is a snap to put together, the flavor variations are endless and it is husband’s favorite dessert. The combination of vanilla and dark rum is simply wonderful, a beautiful balance adding warmth, an odd and earthy sweetness and a complex layering of flavors to the cream. Topped with Rum Roasted Cherries just makes this the best summer treat, elegant and special enough to share with friends, which we did. Groans of pleasure were all that broke the concentrated silence amid the clattering of spoons against glass as mouthfuls of smooth, silky Panna Cotta were scooped up. Even the children battled for the last bite, the last cherry popped into eager, happy mouths.

VANILLA RUM PANNA COTTA WITH RUM ROASTED CHERRIES

For the Vanilla Rum Panna Cotta:

3 cups (750 ml) cream or a combination of heavy cream, light cream/half-and-half and milk
2 tsps (1/4 oz, about 8 g) powdered unflavored gelatin
½ cup (100 g) granulated white sugar
½ tsp vanilla extract or the seeds scraped from one vanilla pod
3 Tbs dark rum or to taste

In a medium, heavy-bottomed saucepan, pour 1 cup (250 ml) of the cream/milk mixture and sprinkle the gelatin on top. Allow to sit for 5 minutes to soften the gelatin; I usually just tap the gelatin to push it under the liquid. After 5 minutes, turn the flame under the pot to low and allow to heat very gently for a 5 minutes until the gelatin dissolves completely, whisking carefully. Do not allow the milk to come to a boil: you can add a bit more of the cream/milk to the pot if desired while heating; if the milk starts to steam too much, simply pull the pot off of the heat and whisk until the 5 minutes are up.

Whisk in the sugar and the rest of the cream or cream mixture and continue to heat over low until the sugar is dissolved and the liquid is thoroughly warmed through. Whisk in the vanilla and the rum, taste and add more rum if desired. Remove from the heat and allow to cool slightly before dividing evenly between 6 glasses, verrines or ramekins.

Cover each with plastic wrap and slide into the refrigerator to chill and firm overnight.

For the Rum Roasted Cherries:
(adapted from a recipe on The Kitchn)

30 plump, ripe unpitted cherries
2 tablespoons demerara or granulated brown sugar 
(cassonade)
Pinch sea salt
- fleur de sel
2 Tbs dark rum

Preheat oven to 450°F (230°C).

Place the whole unpitted cherries in a small roasting pan and toss with the sugar and a pinch of salt. Place in the oven and roast until the cherries start to release their juices and the sugar melts and begins to caramelize. This will take about 10 minutes but watch the cherries very carefully, as the sugar may start to burn.

At the end of 10 minutes, remove the roasting pan from the oven and add the 2 tablespoons dark rum and toss until all of the sugar is moistened and the cherries are coated. Return the roasting pan to the oven for 5 more minutes. Watch very carefully to make sure that the sugar does not burn. Remove the roasting pan from the oven to a wooden board or cooling rack. Allow the cherries to rest until cool enough to handle. Remove the stems from all of the cherries except a few for decoration if desired. Pit all of the cherries (except the few still with their stems) over the roasting pan to catch any juices and discard the pits.

Place the roasting pan on the stove over a very very low flame and stir and toss, gently pressing the cherries with the back of a spoon or spatula just to release a bit more juice. Toss and cook gently but very quickly – only a minute or two – until the last of the sugar has melted and a thick, cherry red juice forms. Remove from the heat and allow to cool to either warm or room temperature.

Spoon a few Rum Roasted Cherries onto each chilled and set Vanilla Rum Panna Cotta with a bit of the cherry rum juice and serve immediately.

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