tag:blogger.com,1999:blog-35343794531520895332024-03-16T13:53:01.336-05:00Badger Kitchenfour girls, two kitchens, and one love for foodBrittanyhttp://www.blogger.com/profile/04078571425289173016noreply@blogger.comBlogger233125tag:blogger.com,1999:blog-3534379453152089533.post-35929783171736402032015-05-25T13:53:00.002-05:002015-05-25T13:53:51.105-05:00Kelsey's Sunday BrunchI hope everyone is enjoying their long weekend so far! Memorial Day weekend is basically the kick-off to summer, right? Pools are opening. School is out or nearing the end of the year. Gardens are planted and allergies are in full gear.<br />
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I had bridal showers the past two weekends and I am seriously feeling so loved! Before we had registered I made sure to research many of the products I knew we'd be registering for to make sure they were high quality and would last a long time. Some of the kitchen items we chose are:<br />
<ul>
<li>Fiesta dinnerware for place settings and serving pieces</li>
<li>Cuisinart Multiclad Pro line for pots and pans</li>
<li>Kitchenaid stand mixer</li>
<li>Anolon bakeware</li>
<li>OXO kitchen utensils and gadgets</li>
</ul>
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Lately I have tried a couple of new recipes that turned out great! For Mother's Day I made <a href="http://sallysbakingaddiction.com/2015/04/22/raspberry-streusel-bars/" target="_blank">raspberry streusel bars</a> from Sally's Baking Addiction. We also made Naked Persian Turkey Burgers from <a href="http://www.amazon.com/The-Skinnytaste-Cookbook-Calories-Flavor/dp/0385345623" target="_blank">The Skinnytaste Cookbook</a> and were even able to freeze some to enjoy later.<br />
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I've been enjoying the extra time off to get some reading done. I had been in a bit of a reading rut for a while there, but a well-time trip to the library a couple weeks ago scored me some really popular books right now. I'm planning on doing a lot of reading this summer to prep my mind for law school mode in the fall. <br />
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I read <a href="http://www.amazon.com/The-Girl-Train-Paula-Hawkins/dp/1594633665" target="_blank">The Girl on the Train</a> in just a few days. Any Gone Girl lovers will enjoy this one. It is completely engrossing once you get about a quarter of the way in. While I enjoyed the read, I honestly don't have much desire to read another psychological thriller anytime soon.<br />
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I'm also leisurely reading <a href="http://www.amazon.com/Hyperbole-Half-Unfortunate-Situations-Mechanisms/dp/1451666179" target="_blank">Hyperbole and a Half</a>. I'm not really sure exactly how to describe it except that it's sort of like an autobiographical graphic novel that also has full blocks of text in it. It's a quick read and I often find myself laughing out loud while reading.<br />
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Right now I'm also reading <a href="http://www.amazon.com/All-Light-We-Cannot-See/dp/1476746583" target="_blank">All the Light We Cannot See</a>. It's a World War II story from the viewpoints of a French girl and German boy. It's very well written and I'm enjoying figuring out how the two story lines are overlapping. It's due back at the library in a couple of days so I better get reading!<br />
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Have you read any good books lately?<br />
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<br />Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com10tag:blogger.com,1999:blog-3534379453152089533.post-57794781465237903422015-05-22T11:21:00.003-05:002015-05-22T11:21:32.734-05:00Roasted Strawberry-Rhubarb Buckwheat Biscuit CakeHappy Memorial Day weekend, friends! I have this to die for strawberry-rhubarb biscuit cake. Ah-mazing.<br />
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Before we get to the food, I have to share how difficult it has been to get this post up. My cat has been a relentless snuggle bean. I can't sit down without her showing up and climbing into my lap. <br />
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I often complain how she doesn't give me enough loving, finding it very hard to kick her off my lap. When she was too slow to get on my lap before my computer, she still climbs on. Sprawled out, one leg on the keyboard, belly up. Cuteness.<br />
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As I write this she is sitting on my belly giving me the stink-eye.
She has obviously claimed my lap as her own and has some computer
jealousy.<br />
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It may be that she knows her mother, me, is about to
leave her for two weeks and she wants all the snuggles she can get
before that day arrives.<br />
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Now about this cake, cobbler, fruit and biscuit situation. It is
maybe the most delicious thing I've ever made. I had frozen strawberries
from last summer and rhubarb from the farmers market.<br />
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If you are using frozen berries, be sure to drain them. If you don't, you'll end up with way too much liquid. Which is bad. We don't want that. Set them in a strainer overnight on the counter or in the refrigerator. <br />
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Did I mention how easy this is to make? It took like 45 minutes all
together, including dishes. The cake was gone in about the same amount
of time. Remember, this is a judge free zone.<br />
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The biscuits come together really quickly, they are fairly doughy and dense, not so light and fluffy, but it worked for me. Using all white flour is totally acceptable.<br />
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I sort of just used what I had on hand. You could substitute creme fraiche or sour cream for the yogurt. <br />
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Roasting
the fruit results in a super jammy and buttery consistency. I would have slathered
it all over myself, if I had more of it. That is right, it is that good.<br />
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It is so good you want to sit down all alone, dim the lights and turn on your favorite cooking show and savor the moment. <br />
<i>xo</i><br />
<i>April</i><br />
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<b>Ingredients:</b><br />
<i>for the fruit:</i> <br />
2 cups rhubarb, cut into 1/4 inch pieces<br />
2 cups strawberries, fresh or frozen, if frozen, defrost and drain first<br />
2 tablespoons granulated sugar<br />
1/2 teaspoon vanilla<br />
1/2 vanilla bean, scraped<br />
2 tablespoons cornstarch <br />
3 tablespoons butter<br />
<i>for the biscuits:</i><br />
1 cup all purpose flour<br />
1/2 cup buckwheat flour<br />
1 1/2 tablespoons sugar<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon sea salt<br />
8 tablespoons butter, cold, cut into quarter inch cubes<br />
1/2 cup full fat greek yogurt or creme fraiche<br />
1/2 vanilla bean, seeds removed and scraped<br />
<i>for the egg wash:</i> <br />
1 large egg<br />
splash of water or milk <br />
brown sugar<br />
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<b>Instructions:</b><br />
<ol>
<li>Place a rack in the middle of the oven, preheat the oven to 375F. </li>
<li>In a medium bowl, combine the first six ingredients for the fruit, tossing to fully coat the fruit. Place the fruit mixture into an 8-inch oven proof skillet or metal baking dish, placing small pads of butter on top of the fruit. Place in the oven to roast for 12 to 15 minutes. While the fruit roasts, prepare the biscuit dough.</li>
<li>To make the biscuits, in a medium bowl whisk together flour, sugar, baking powder and salt. Add the cold butter and vanilla bean seeds and use your fingers to quickly break the
butter down into the flour and sugar mixture. Some of the butter pieces
will be the size of oat flakes, others will be the size of small peas.</li>
<li>Create a well in the center of the flour mixture and add the cold yogurt . Stir with a spoon. The mixture will be rather wet. Shape the dough into a rough disk, dividing the dough into 6 pieces. Brush the top of each biscuit with the egg wash (whisk together one egg with a splash of milk or water) and top with brown sugar.</li>
<li>Remove the strawberries from the oven and carefully place the biscuits over the hot strawberries. Return the skillet to the oven and
bake for another 15-20 minutes, or until the biscuits are cooked through
and the biscuits are golden. </li>
<li>Remove from the oven, allow to cool until the strawberries are no longer bubbling, and serve warm. </li>
</ol>
Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com7tag:blogger.com,1999:blog-3534379453152089533.post-75106768036249862622015-05-11T13:23:00.002-05:002015-05-11T13:26:33.031-05:00April's Sunday BrunchAnother belated Sunday brunch, on a Monday. It is only because my mom demanded so much attention on Sunday.<br />
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Not really though. She demanded an appropriate amount of attention and probably deserves more because she is just that awesome. Honestly, it has just been a whirl wind the past two weeks, resulting in my neglecting the blog.<br />
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Have I mentioned I'm building a garden? By building a garden, I mean my
boyfriend and his friend are building it while I paint all the pieces
pretty colors. It has been consuming most all of our weekends.<br />
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I do help some, it just doesn't involve ox like strength. I get assigned
all of the super tedious and boring tasks. They may not require
strength and brawn, but they are necessary. <br />
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The whole thing would fall apart without those tedious tasks, seriously. That is what I tell myself as I wander around picking up rocks anyways.<br />
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A lot of people have been asking why such a mammoth fence. It is to keep all variety of woodland creatures out of my garden, ensuring I get to enjoy the full bounty of the garden. You would be surprised the lengths little and big woodland creatures will go to eat that first perfectly ripe strawberry or snap pea.<br />
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We planted our very first seeds this weekend, after a lovely mother's day brunch at <a href="http://www.osteriapapavero.com/" target="_blank">Osteria Papavero</a>, which was delicious as always. Send all your best wishes to our tiny seeds. I hope they grow. How such tiny little fellows grow into giant radishes, carrots and snap peas blows my mind. It is a true miracle of life or science or both.<br />
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The boyfriend and I spent a Friday afternoon in Milwaukee and checked out the <a href="http://www.riverhousemke.com/" target="_blank">Ale Asylum Riverhouse</a>. It was amazing. I highly highly recommend. If you follow me on <a href="https://instagram.com/badgerkitchen/" target="_blank">instagram</a>, you saw some of these pictures.<br />
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We had some unique mozzarella sticks wrapped in prosciutto, mustard deviled egg salad and a burger with raspberry preserves, brie, pickled red onions and prosciutto. I forget what my boyfriend had because I was too involved in my burger. It was true love.<br />
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My mom and I had a little ladies day the other weekend that included a lot of shopping. With the mission to find me a graduation dress because that is happening, officially in six days. Unfortunately for her she couldn't try on too many clothes due to a bad shoulder.<br />
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Instead she had herself a pretty violet cocktail, plus some, at <a href="http://www.sushimuramoto.com/index.html" target="_blank">Sushi Muramato</a>. Treating her to a cocktail and being the driver was the least I could do, after a day of watching me try on clothes.<br />
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And now for an obligatory cat picture. She is a real lady. Don't you think? On this particular day she was doing the relaxing for me, while I stressed out over my first interview related to my degree. First real professional interview ever really.<br />
<br />
I was done with papers the week before classes ended, in order to focus all my attention on this interview. It came at the end of my last week of classes, <i>ever</i>. I never have to go to class again. I'm a real grown up. It is so wild and scary. I'm not a student anymore.<br />
<br />
I was crazy anxious to have it over with and hopefully do well. I just had to get the interview over and I could officially relax for the first time in 2 years. I typically interview terribly, letting my nerves take over. <br />
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Not this time though! Whether or not the interviewers thought I nailed it, the feeling after I left that interview was maybe the best I have ever felt. I can't even describe it.<br />
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Exhilarated, exuberant, ecstatic, proud. I don't even know. I was on cloud nine the whole rest of the night. It was the perfect way to close out my graduate career, besides the official graduation ceremony next weekend. <br />
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With that, I leave you with my new spider plant I bought this weekend with my mom and grandma. I'm pretty obsessed with plants right now. What are some of your favorite house plants or outdoor plants? Do you have a garden? What are you planting? <br />
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<i>xo,</i><br />
<i>April </i><br />
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<br />Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com2tag:blogger.com,1999:blog-3534379453152089533.post-27537023191279760742015-05-04T20:53:00.000-05:002015-05-04T20:53:13.583-05:00Kelsey's Sunday BrunchAround this time each year once the weather warms up I feel like there's always so much going on all of sudden. This year especially, with our wedding coming up as well as a couple of weddings of friends, there's a lot going on pretty much every weekend and many week nights it seems! <br />
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A couple weeks ago we went to the annual band concert for the <a href="http://badgerband.com/">UW Marching Band</a>. There's always lots of good music, pyrotechnics and a flying music director. This year's theme was "There's No Place Like Home" so we enjoyed songs from both <i>Wizard of Oz</i> and <i>Wicked</i>, along with lots of Badger classics that you'll hear at all the sporting events.<br />
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On Saturday night we went and watched the Madison Radicals, a semi-pro ultimate frisbee team, play with a couple of friends. It was a nice change of pace for a fun activity to do, and it's a fairly easy game to understand what's going on even if you don't know the rules (like myself.) After the game we went to the <a href="http://essen-haus.com/">Essen Haus</a>, an authentic German restaurant, nearby to enjoy a boot of beer.<br />
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With just two months to go we are really in the home stretch of wedding planning. Invitations have been sent and the RSVPs are trickling in. We have most of the logistics figured out and are starting to wrap up loose ends. There's an exciting couple of months of pre-wedding events and weddings coming up!<br />
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Multiple times a day I usually find myself scrolling through my Instagram feed. I follow a mix of family, friends, bloggers, brands and a few celebs. Here's a few of my favorite accounts that I think anyone would enjoy following:<br />
<ul>
<li><a href="https://instagram.com/badgerkitchen/" target="_blank">April</a>, <a href="https://instagram.com/brittanyannaz/" target="_blank">Brittany</a> and <a href="https://instagram.com/krspencer2/" target="_blank">my</a> accounts of course ;)</li>
<li><a href="https://instagram.com/theknot/" target="_blank">The Knot</a> and <a href="https://instagram.com/loverly/" target="_blank">Loverly</a> for my daily dose of wedding inspiration</li>
<li><a href="https://instagram.com/bevcooks/" target="_blank">Bevcooks</a> for a mixture of pretty food and cute babies with hilarious captions</li>
<li><a href="https://instagram.com/iambaker/" target="_blank">Iambaker</a> for the prettiest homemade cakes</li>
<li><a href="https://instagram.com/shanty2chic/" target="_blank">Shanty2chic</a> for the aspiring DIYer in me</li>
<li><a href="https://instagram.com/harlowandsage/" target="_blank">Harlowandsage</a> to help cool (or spark?) my puppy fever</li>
<li><a href="https://instagram.com/realnutritioncg/">Realnutritioncg</a> for beautiful travel photos and equally beautiful food shots</li>
<li><a href="https://instagram.com/oxo/" target="_blank">OXO</a> to learn some clever cooking, cleaning and organizing tips</li>
</ul>
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Plus many, many more! Who are some of your favorite instagram follows?</div>
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Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com2tag:blogger.com,1999:blog-3534379453152089533.post-46913214601788214692015-04-20T08:24:00.004-05:002015-04-20T10:10:57.892-05:00April's Sunday Brunch Happy Monday! It has been a really long time since I've done a Sunday, post. Does this one count or am I still behind because its a Monday? Anyways, here is the past couple months of my life!<br />
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I took a day long photography basics class, at the <a href="http://www.madisonclub.org/" target="_blank">Madison Club</a>. It was with Danielle Bradley who owns <a href="http://madisonnewbornphotographer.com/" target="_blank">First Moments Photography</a>. She was wonderful and I learned so much!<br />
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I wish I've had more time to practice what I've learned. The above are from my day session. Soon though, I'll have loads of practice time and time with you all. Prepare yourselves.<br />
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Awhile ago it was really exciting that it was just barely warm enough to sit on the back porch, while there was snow on the ground. Not that exciting anymore since I've had the opportunity to enjoy the great <a href="https://instagram.com/p/09Ebu6L8sn/?taken-by=badgerkitchen" target="_blank">outdoors</a> a bunch of <a href="https://instagram.com/p/0LrZ5er8pS/?taken-by=badgerkitchen" target="_blank">times</a>! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbITak4sYXmjqqgm09P9ocgbUzRVWkNV_30P1CIqyHT6DtZQLNSnqMJBeRVkYxUpEKLnGRd6bsqciFzry9Bh6MiZ6Ytc2owUaowZgKjDZwuwgsG3-N1xmyfQ1NzeQvZxpQhyI9rSxjml6/s1600/20150414-1426298429631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbITak4sYXmjqqgm09P9ocgbUzRVWkNV_30P1CIqyHT6DtZQLNSnqMJBeRVkYxUpEKLnGRd6bsqciFzry9Bh6MiZ6Ytc2owUaowZgKjDZwuwgsG3-N1xmyfQ1NzeQvZxpQhyI9rSxjml6/s1600/20150414-1426298429631.jpg" /></a></div>
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There have been fires outside. Not pictured, hot dogs roasted over the fire. Love me some hot dogs.</div>
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I got to try out <a href="http://oliverspublichouse.com/" target="_blank">Oliver's Public House</a>
for the first time. Their brunch was really reasonably priced and good
portions. Very tasty. I had an omelet with bacon, caramelized shallots,
apples and cheese. Yum.<br />
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But their drinks are what really shined. I'm in love. The drinks remind me of what you might get at <a href="http://www.merchantmadison.com/" target="_blank">Merchant</a>, but faster and with less people crowding your space. This may have been due to being there at noon and not midnight, but I liked the vibe and drinks.<br />
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I do not recall what the drink was called pictured above. My friend had the Mai Tai for brunch, yum! I had the <a href="https://instagram.com/p/0x7Lz4L8sA/?taken-by=badgerkitchen" target="_blank">bloody </a>and it was really tasty too, real smokey. It was the perfect way to start spring break.<br />
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There was a trip to Milwaukee to learn a thing or two about building a garden and giant fence to enclose it from my Grandparents. More to come about our garden. Its exciting.<br />
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I refueled with some <a href="https://www.kopps.com/" target="_blank">Kopp's</a>, because you just have too. Best <a href="https://instagram.com/p/06Yx2VL8tl/?taken-by=badgerkitchen" target="_blank">custard </a>ever. It was pretty chilly outside, but the sunset and company was worth it.<br />
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I lied. I have gotten some practice using my newly learned camera skills. Daffodils seemed appropriate. It is spring people! The first farmers market was this weekend.<br />
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These are not actually from the farmers market, but from my parents house. I know you were curious where these beauties grew up. <br />
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Have you seen my awesome big cat pictures that replaced my Christmas wreaths. Jealous? They are pretty awesome.<br />
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Maybe you didn't notice them because of the beautiful daffodils, but that is why I'm here rambling and redirecting your attention. You're welcome.<br />
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They could use some new frames and matting, but they were quite the find in my parents basement.<br />
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This is actually what a lot of my life has looked like. A table, some paper, furious typing, learning, jams, too much coffee and cookies. I'm in the final stretch. 18 days until my last paper is due.<br />
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18 days plus a week or so to graduation, but who cares. We all know what really counts is that last paper. Hooray!<br />
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<i>Happy Monday friends,</i><br />
<i>April</i><br />
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Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com1tag:blogger.com,1999:blog-3534379453152089533.post-6286590227967232912015-04-12T21:05:00.001-05:002015-04-12T21:05:23.082-05:00Kelsey's Sunday BrunchAhoy it's Sunday!<br />
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Spring has officially sprung! We had a couple good days of rain and the grass is getting greener, the tulips have started sprouting and I even spotted some little flowers already in bloom when I was walking to my car after work the other day!<br />
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I think we officially rang in the start of warm weather this weekend by making our first visit of the year to the Memorial Union Terrace. As was expected it was crazy busy and we had to wait almost an hour for beer but it was worth it to enjoy some good beer and ice cream with good friends.<br />
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The Farmer's Market starts next weekend and I can't wait! I don't make it to the big Saturday market very often but there's a smaller one during the day on Wednesdays that's just a couple blocks away from my work so I will likely be making a weekly visit there. There won't be much produce for a while still but I'm already thinking about the <a href="http://badgerkitchen.blogspot.com/2014/07/farmers-market-stir-fry-with-peanut.html">farmer's market stir fry with peanut sauce</a> or <a href="http://badgerkitchen.blogspot.com/2014/06/broccoli-salad.html">broccoli salad</a> for when there is. I actually couldn't wait for the broccoli salad so I whipped up a batch last week for lunches, yum! We've already grilled out a couple times this year but I'm really looking for grilling season to ramp up some more. I'm planning on trying out Brittany's <a href="http://badgerkitchen.blogspot.com/2014/06/lemon-chicken-kabobs.html">lemon chicken kabobs</a> for a healthy, tasty dinner sometime soon.<br />
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What are you looking forward to making this farmer's market and grilling season?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeT1OUo-8pE1IiGYwIBq-Z8_-dAuongQPSvfdAjV3S1yd38wybtgc6FxVuYnP1sbinVoNwcuUFynM6FzqlIRgbPNP_PC-43502Puv7iqGSrrahTuRX_V11YX6Moep1PzYY9f10xLud_Q/s1600/IMG_1737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeT1OUo-8pE1IiGYwIBq-Z8_-dAuongQPSvfdAjV3S1yd38wybtgc6FxVuYnP1sbinVoNwcuUFynM6FzqlIRgbPNP_PC-43502Puv7iqGSrrahTuRX_V11YX6Moep1PzYY9f10xLud_Q/s1600/IMG_1737.jpg" /></a></div>
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As a former waitress and hostess, I'm always drawn to articles about working in the food service industry. Here's <a href="http://www.thekitchn.com/this-is-why-everyone-should-have-to-work-in-a-restaurant-at-least-once-in-their-lives-life-in-the-kitchen-217897?utm_source=facebook&utm_medium=social&utm_campaign=managed">15 reasons why everyone should work in a restaurant at least once in their lives</a>. I couldn't agree more!<br />
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Have a great week!Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com1tag:blogger.com,1999:blog-3534379453152089533.post-10559011465253905162015-04-09T20:21:00.001-05:002015-04-09T20:21:17.804-05:00Strawberry and Mixed Greens Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWyBVRoI2ZAD_Cd35BeDoiVmKCS0BvUBbLaT-CFbzqIByH1GRg-5oZgd-3izNYw4t4HmzZtf2i8knBSxlM9XD4zSV4N64MLOvb4zpPLsgN2Ixd-ijqoixnw3Km_Vr2WFLc6507xjks_I/s1600/DSC_1045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWyBVRoI2ZAD_Cd35BeDoiVmKCS0BvUBbLaT-CFbzqIByH1GRg-5oZgd-3izNYw4t4HmzZtf2i8knBSxlM9XD4zSV4N64MLOvb4zpPLsgN2Ixd-ijqoixnw3Km_Vr2WFLc6507xjks_I/s1600/DSC_1045.jpg" /></a></div>
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A couple of months ago I shared by go-to lunch salad, a <a href="http://badgerkitchen.blogspot.com/2015/02/sweet-potato-and-mixed-greens-salad.html">sweet potato and mixed greens salad</a>. Honestly, after eating it almost daily for a month straight, my love for that salad faded (don't worry, I'm sure I will become obsessed again in the future because it's too tasty not too!) <br />
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Recently I decided to revamp it a bit to make it a little less wintery, and a little more springy. While it's nowhere near strawberry season in Wisconsin, it must be it other places because they're all over at the grocery store in a rich red color and at such great prices! Fresh, sweet strawberries replace the cinnamon honey roasted sweet potatoes while a salty, light feta steps in for the tangy goat cheese crumbles. This salad is also topped with a sprinkling of craisins and a small handful of pecans. If you're looking for a little more protein to round out this salad, go ahead and throw on some grilled chicken or some quinoa. Feel free to customize with whatever you have on hand!<br />
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As you can see, after I photographed this beauty I threw it in a tupperware to take for my work lunch. I suggest keeping the dressing separate if you're doing this as the balsamic vinaigrette can really eat away at the lettuce and by lunchtime it'll be really soggy. If you don't have little dressing containers like I do, I'm intrigued with the mason jar salads as well. If you're going to do that, I would suggest putting the dressing in first, then top with the pecans, craisins and feta, then throw in the strawberries and put the lettuce on top. If you give it a try, let me know how it goes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOL0gx7_IJ6oBoV0lB1sjhEm5ROoGmsUxZYZe6zIkwEwEHdEvt4OK3PQT3GLrn6ZSqbI3d993NuIv5MdSHaSY4YQJJShcXrwaaAv0fCwzafUQ7_jmf2Hw299ChWfk59jDablSmdUEraQ/s1600/DSC_1048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOL0gx7_IJ6oBoV0lB1sjhEm5ROoGmsUxZYZe6zIkwEwEHdEvt4OK3PQT3GLrn6ZSqbI3d993NuIv5MdSHaSY4YQJJShcXrwaaAv0fCwzafUQ7_jmf2Hw299ChWfk59jDablSmdUEraQ/s1600/DSC_1048.jpg" /></a></div>
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Ingredients:<br />
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<ul>
<li>2-3 cups spring mix lettuce (or other choice of greens)</li>
<li>1/4 cup strawberries, quartered</li>
<li>2 tablespoons craisins</li>
<li>2 tablespoons feta, crumbled</li>
<li>1/8 cup pecans (or other choice of nut)</li>
<li>2-3 tablespoons <a href="http://badgerkitchen.blogspot.com/2015/02/balsamic-vinaigrette.html">balsamic vinaigrette</a></li>
</ul>
<br />
Directions:<br />
<br />
<ol>
<li>Spread spring mix lettuce over large plate or bowl.</li>
<li>Top with strawberries, craisins, feta and pecans.</li>
<li>Drizzle with balsamic vinaigrette.</li>
<li>Toss and enjoy!</li>
</ol>
<div>
If you like this salad, you may also like:</div>
<div>
<ul>
<li><a href="http://badgerkitchen.blogspot.com/2015/01/mixed-greens-with-roasted-beets.html">Mixed Greens with Roasted Beets, Pomegranate Dressing and Goat Cheese</a></li>
<li><a href="http://badgerkitchen.blogspot.com/2012/09/grandma-spencers-strawberry-spinach.html">Strawberry Spinach Salad</a></li>
<li><a href="http://badgerkitchen.blogspot.com/2014/08/warm-tomato-arugula-and-bacon.html">Warm Tomato, Arugula and Bacon Panzanella Salad</a></li>
</ul>
</div>
Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com0tag:blogger.com,1999:blog-3534379453152089533.post-31948261149301400772015-04-01T19:48:00.000-05:002015-04-01T19:51:49.162-05:00Champagne Mojitos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9KvIwMC3s0RXePDUcYe7-xV8E3QlaqNcLel5XcNEddBOidr0MGnq6f7t4bLWcNlIMEgchGtqYBJheiluSb1jMxeRn7rxVv1LB-QQC2g5cx6Odsj80Ww0ngm8ycNEitc0fprB-9mq2aw/s1600/champmojito3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9KvIwMC3s0RXePDUcYe7-xV8E3QlaqNcLel5XcNEddBOidr0MGnq6f7t4bLWcNlIMEgchGtqYBJheiluSb1jMxeRn7rxVv1LB-QQC2g5cx6Odsj80Ww0ngm8ycNEitc0fprB-9mq2aw/s1600/champmojito3.jpg" /></a></div>
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Mojitos are one of my favorites. So is champagne. Put them together and yum. This drink is perfectly bubbly with the great traditional mojito flavor. Make this the next time you host brunch, celebrate a bridal shower (yes, I have wedding brain...the countdown is finally into the double digits!), or just have extra limes hanging around. For me, here's the list of things I was celebrating when I made this spring-y cocktail:</div>
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<ul>
<li>It's feeling like spring! The birds are chirping and the windows are open (slightly)</li>
<li>Iced coffee season is here. Enough said.</li>
<li>The Madison farmer's market is only a few weekends alway</li>
<li>Honeymoon is all planned </li>
<li>Oh and I got a new job!</li>
</ul>
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This recipe is super easy but the champagne gives it a special feel. The original recipe from <a href="http://www.foodnetwork.com/recipes/bobby-flay/mojito-champagne-cocktail.html" target="_blank">Food Network</a> suggests using cava, which I used and liked. But, I don't think using a different kind would be a deal breaker. Go ahead, get creative!</div>
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Cheers!</div>
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Brittany</div>
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<u>Ingredients</u></div>
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1/4 c. fresh mint leaves</div>
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2-3 Tbsp. sugar</div>
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1 lime, cut into wedges</div>
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1 c. rum</div>
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1 bottle chilled cava</div>
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<u>Instructions</u></div>
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1. Put mint, sugar and lime wedges into a pitcher and muddle</div>
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2. Stir in rum</div>
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3. Strain into chilled glasses and top with cava</div>
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4. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkjWWyNKsZ1NWfwr4V7EtJgmavngkk6R-Wx4stE55sHvTkEzelrECPxy0cya_oHKwVwy5kUVnEkp7YVczoTgBUXXt-vQUmNwKLO_ph7JJQ2ugf9OzTR8rWg_4fdnNaw9o_1dMSRFmocc/s1600/champmojito2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkjWWyNKsZ1NWfwr4V7EtJgmavngkk6R-Wx4stE55sHvTkEzelrECPxy0cya_oHKwVwy5kUVnEkp7YVczoTgBUXXt-vQUmNwKLO_ph7JJQ2ugf9OzTR8rWg_4fdnNaw9o_1dMSRFmocc/s1600/champmojito2.jpg" /></a></div>
Brittanyhttp://www.blogger.com/profile/04078571425289173016noreply@blogger.com1tag:blogger.com,1999:blog-3534379453152089533.post-29619440006938815252015-03-25T16:06:00.000-05:002015-03-26T10:34:09.051-05:00Everyday GranolaSimple, homemade, good for you granola is tough to beat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXqWsCUWrCjz0u7Ntv5Cv8FLLsaSlAeKVHvppbi1W7Qbbeo3GAa-7ZWlKw5PpKBlaHuBpsgIoiM_FHSWrfEYPQwOmFyXqvlRys-DZvYSBQbLf1FjTy28575RHxZwpBt-3SHm9OYu-KVY6/s1600/20150116-IMG_1744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXqWsCUWrCjz0u7Ntv5Cv8FLLsaSlAeKVHvppbi1W7Qbbeo3GAa-7ZWlKw5PpKBlaHuBpsgIoiM_FHSWrfEYPQwOmFyXqvlRys-DZvYSBQbLf1FjTy28575RHxZwpBt-3SHm9OYu-KVY6/s1600/20150116-IMG_1744.jpg" /></a></div>
<br />I buy a lot of granola at the store, but when I have the time I like to make it myself. By no means am I a super healthy eater. I eat what I want.<br />
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Sometimes it might be organic other times it might be super processed, deliciously fake cheese. Cheetos! I digress.<br />
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When I buy granola though, I'm buying it to be somewhat healthy. Some whole grains. A few nuts. The perfect snack or fiber for your morning yogurt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihH1f9KCfmWCbCG9XZ6w1HlDMfnb15DiAUKIz4vXTrspy0peU9CF1Opc8AZXdh3w7ibDsARIp64mFmkKT3ImB_X_L-Lbr92V3UT2Hp0a60M3P_79JBPfbS2ARO-8ttSRW3kbzxVLOd-QaA/s1600/20150116-IMG_1735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihH1f9KCfmWCbCG9XZ6w1HlDMfnb15DiAUKIz4vXTrspy0peU9CF1Opc8AZXdh3w7ibDsARIp64mFmkKT3ImB_X_L-Lbr92V3UT2Hp0a60M3P_79JBPfbS2ARO-8ttSRW3kbzxVLOd-QaA/s1600/20150116-IMG_1735.jpg" /></a></div>
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What I am trying to say is that I like to have a little control over what goes into my granola, specifically sugar. There does not need to be much in your granola, in terms of fats or sugars. <br />
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It can be hard to find a store-bough granola with just a few ingredients. Hence, making it is the way to go, when time permits. It is simple, clean and easy to make.<br />
<br />
This is a pretty basic granola, hence "Everyday Granola." Original, I know, but everyone needs a good and safe based to venture out on their own from, knowing they can always come back.<br />
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I sort of just use what I have in my cupboard. All the little leftover handfuls of nuts. You know what I'm talking about. A recipe called for all but 1/4 cup of slivered almonds, what to do with the leftovers? Stash 'em away for some granola. <br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCL56KF-myKPWPxyJVQ9A5rihdtOLJ8OW__YZwsgS_KU98NuKsAaxOzAPW2DgGSuEYvwdXk8lqZq96951I5yXznz83Jtpa_yIArT6LcHKGEJ1et_BXHtpxYV2UZ_ER9WN7PMiCOOBsYPZ/s1600/20150116-IMG_1709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCL56KF-myKPWPxyJVQ9A5rihdtOLJ8OW__YZwsgS_KU98NuKsAaxOzAPW2DgGSuEYvwdXk8lqZq96951I5yXznz83Jtpa_yIArT6LcHKGEJ1et_BXHtpxYV2UZ_ER9WN7PMiCOOBsYPZ/s1600/20150116-IMG_1709.jpg" /></a></b></div>
<br />
Perfect opportunity to use up various seeds, like sesame or flax, as
in this recipe. So many sesame and flax seeds, with so few opportunities
to use them and then there was granola. Everyone gets to play! No, your granola is not going
to taste like sesame.<br />
<br />
Any flavorful oil will work in here. Until coconut oil was all the rage, I used olive oil. The coconut oil also does not make this taste overwhelmingly like coconut, for all those coconut haters out there.<br />
<br />
Egg whites make your granola a bit more crunchy and you could add up to about 3 tablespoons. I used egg beaters and would probably skip egg whites, if I had not had egg beaters on hand. The protein bonus does not hurt either.<br />
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If you like granola that is in bigger pieces, press the granola down firmly, with a spatula, not stirring it for the remainder of time in the oven.<br />
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After it comes out of the oven do the same thing, letting it cool completely before breaking it up, tossing in the fruit at this point.<br />
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If you have not gotten the gist by now, this recipe is flexible. Change the amount of oil or honey you add, maybe it is too much for. Maybe it isn't sweet enough. That is okay. Not offended, promise.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_XijEClG84KXCoWyQ90rs-GDJ85z-KCYr68_qEyuNgmhsfb2_o7MJ9rAkg6XeAaxQdkpd5aCuFlLhDc2tHCMPHuEHpJhfpMK0kkrLyBhPkn1QNcLLp8L0m0zFrZdwDquMMqeIHnkc8P_/s1600/20150116-IMG_1736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_XijEClG84KXCoWyQ90rs-GDJ85z-KCYr68_qEyuNgmhsfb2_o7MJ9rAkg6XeAaxQdkpd5aCuFlLhDc2tHCMPHuEHpJhfpMK0kkrLyBhPkn1QNcLLp8L0m0zFrZdwDquMMqeIHnkc8P_/s1600/20150116-IMG_1736.jpg" /></a></div>
<br />
Spread you wings and play around with the ingredients. Use what you have on hand. Go wild. It will be fun. You deserve it.<br />
<br />
<i>xo</i><br />
<i>April </i> <br />
<br />
<b>Ingredients:</b><br />
2 cup old-fashioned oats<br />
1 cup slivered almonds<br />
3/4 cup chopped walnuts<br />
1/2 cup macadamia nuts, chopped<br />
1/4 cup sunflower seeds<br />
1 tablespoon sesame seeds<br />
1 tablespoon flax seeds<br />
<br />
3 tablespoon honey<br />
3 tablespoons coconut oil<br />
1 tablespoon egg white<br />
1/4 teaspoon sea salt<br />
1/2 teaspoon cinnamon <br />
<br />
1/2 cup dried fruit<br />
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<b>Instructions:</b><br />
<ol>
<li>Preheat oven to 300°F. Line rimmed
baking sheet with parchment. Mix first 7
ingredients in large bowl. Stir honey and
oil in saucepan over medium-low heat until
smooth, or microwave in a measuring cup for 30 seconds. Pour honey mixture and salt over oat
mixture; toss. Add tablespoon of egg; toss. Spread on prepared sheet.
Bake until golden, stirring every 15 minutes,
about 40 minutes. </li>
<li>Place sheet on rack, to cool. Stirring immediately for a less chunky mixture or let cook fully for bigger chunks. Mix in fruit. Granola will keep for up to a week, in a air-tight container.<i></i></li>
</ol>
Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com2tag:blogger.com,1999:blog-3534379453152089533.post-52161616704779171002015-03-22T10:11:00.000-05:002015-03-22T10:11:21.822-05:00Kelsey's Sunday BrunchHappy Sunday Everyone!<br />
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I hope you've had a fun, basketball filled weekend so far and that you're favorite team is winning unless they're playing our Badgers of course ;) We've had some pretty great spring weather for the most part the past couple of weeks and Ruger has been getting spoiled with extra walks and time outside soaking in some rays.<br />
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Us Badger Kitchen ladies and a couple of friends started off the weekend by enjoying cocktails at the <a href="http://oldsugardistillery.com/">Old Sugar Distillery</a>. It's always good to be able to catch up and unwind at the end of the week, even better when you're sipping on some local spirits. I was tempted to buy a bottle to take home but couldn't quite pull the trigger.<br />
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I've been trying out some new recipes lately. This <a href="http://pinchofyum.com/spring-quinoa-salad-honey-lemon-vinaigrette">spring quinoa salad with honey lemon vinaigrette</a> was a winner. I'd like to give this <a href="http://pinchofyum.com/garlic-parmesan-chicken-lasagna-bake">garlic parmesan chicken lasagna bake</a> another try and maybe throw in some broccoli and make a smaller batch this time because sometimes there is just too much leftovers for the number of days in a week you're willing to eat the same meal. If you can't tell, I'm currently spending some quality time on <a href="http://pinchofyum.com/">Pinch of Yum</a> while meal planning for the week. <br />
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We also made this <a href="http://minimalistbaker.com/simple-deep-dish-pizza/">simple deep dish pizza</a> twice(!) in the past couple weeks. You may recall that I've mentioned that I was gifted a pair of cast iron skillets for Christmas but I've honestly been a little intimidated to use them since they need to be cared for in a special way. Deep dish pizza was a dish I knew I wanted to try making so I gave it a shot and it turned out great, the skillet isn't ruined and now I'm ready to broaden my cast iron skillet horizons! Give me some suggestions!<br />
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We have been getting a ton of stuff checked off the wedding to-do list lately. My dress came in (insert heart eyed emoji) so my mom and I went and picked that up. Hello extra workout motivation! We also ordered and received our wedding invitations from <a href="http://www.vistaprint.com/">Vistaprint</a> and we're getting all the details worked out for the rehearsal dinner at <a href="http://www.foodspot.com/Clients/WI/Madison/TuttoPastaTrattoria/default.aspx?accid=17593">Tutto Pasta</a>. Funny enough, it's actually the same restaurant where I went to dinner before prom. One of the extra fun things we got to do, well at least I thought it was fun, was pick out our wedding bands! We are getting them from <a href="http://www.brdiamondsuite.com/">BR Diamond Suite</a> where we were actually able to custom design them. I wanted something a little more unique that I wasn't able to find at other jewelry stores. Hopefully now that we've accomplished so much some of these crazy wedding dreams will stop!<br />
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Have a great week friends!Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com3tag:blogger.com,1999:blog-3534379453152089533.post-62463991104579516092015-03-02T17:22:00.000-06:002015-03-02T17:59:20.264-06:00Winter Vegetable Chowder with Crispy Brussel Sprouts and Bacon<div dir="ltr" id="docs-internal-guid-a0a01323-d737-4365-9271-55e74732c6eb" style="line-height: 1.2; margin-bottom: 13pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="font-size: small;">This should be called "almost vegetarian winter vegetable chowder," but it is not called that. The name was too long to fit in the allotted space.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqQWicpVnSBH0hTIgQSpmjBuHqBokjOQfWdcNZYf3HckW4QX8sXBfUJ_Ynd5emfEiaA6IRzO8GqJ75lwWVsSMP-01f1Gt5Fg5bm3TSKAO3yaElljKWrdNHT2jsD_vyXIuSrxJb4hVXZVi/s1600/20150113-IMG_1662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqQWicpVnSBH0hTIgQSpmjBuHqBokjOQfWdcNZYf3HckW4QX8sXBfUJ_Ynd5emfEiaA6IRzO8GqJ75lwWVsSMP-01f1Gt5Fg5bm3TSKAO3yaElljKWrdNHT2jsD_vyXIuSrxJb4hVXZVi/s1600/20150113-IMG_1662.jpg" /></a></b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b><span style="font-weight: normal;">That is how we should think of it though - almost vegetarian. Omit the bacon and you've got yourself a vegetarian situation. </span></b></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><b><span style="font-weight: normal;">You could go even farther and hold the splash of milk and you'd have yourself a vegan party in a bowl.</span></b></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><b><span style="font-weight: normal;">Personally, I need the bacon in here. It adds some smoke and a meaty quality. It makes me think of this as more of a meal. Versus a bowl of flavored water and vegetables.</span></b></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><b><span style="font-weight: normal;">Actually, I could be a vegetarian, if and only if I could keep bacon and </span><span style="font-weight: normal;">sausage</span><span style="font-weight: normal;">. Basically anything pork. I don't really care for the other meats so much, but I do love the dirtiest meat of them all. </span></b></span></span><br />
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<br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;">There are lots of people who choose to eat all the meats but pork. I'm the opposite of that. I digress.</span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEeFMNKRTtqxVXPT3kPyP1pZKxXEx5mQmGJyL1auMpqWS0mL4lED5Ghj1Ps5xN3WEi6bvXjeuTMhOhSWFXZuqn0CbMCKpgpOSsQ5v1slAbmaZmT0OIChb8Z5tFBkGYnELXCtZZq7K23Sv/s1600/20150113-IMG_1699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEeFMNKRTtqxVXPT3kPyP1pZKxXEx5mQmGJyL1auMpqWS0mL4lED5Ghj1Ps5xN3WEi6bvXjeuTMhOhSWFXZuqn0CbMCKpgpOSsQ5v1slAbmaZmT0OIChb8Z5tFBkGYnELXCtZZq7K23Sv/s1600/20150113-IMG_1699.jpg" /></a></span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">It is still healthy with the bacon. Bacon is good for you.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Enough talk about my love affair with bacon and other pork products. This recipe is flexible. I went heavy on the cauliflower because I love cauliflower.<i> Love it.</i></span></span> <br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;">You could use some celery root, squash, sweet potatoes. Whatever floats your boat.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">I added a can of white beans to thicken it up and for a bit of protein. It is finished with some lemon juice, for brightness. </span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xyX5Z7uq-CCnLlUw5h185TiXjy0QBmvfkhg4wjf5gDCyuAcC1uuEUpe7ncDIZdMp_9AO9cH3TPWBx0r8RQyugu1_CLz93hH84FyTrJX-ZshMqgyNr6UBuDqaR2b_wzM5H2XwIyHjOQ-z/s1600/20150113-IMG_1679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xyX5Z7uq-CCnLlUw5h185TiXjy0QBmvfkhg4wjf5gDCyuAcC1uuEUpe7ncDIZdMp_9AO9cH3TPWBx0r8RQyugu1_CLz93hH84FyTrJX-ZshMqgyNr6UBuDqaR2b_wzM5H2XwIyHjOQ-z/s1600/20150113-IMG_1679.jpg" /></a></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Lemon truly brightens the whole thing up. Don't skip it. If you forgot to buy a lemon, substitute a splash of cider vinegar. It gets finished off with a small splash of milk too for creaminess.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">The chowder is fairly creamy all on its own, but it is no cows milk creamy. You know what I mean? Love me some dairy. Again you can be flexible, work with what you have and like.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">The crispy sprouts on top add a little color and texture. I love brussel sprouts. They are the best. Even better with crumbled bacon. I think this would be great with some crumbled goat cheese on top. Be creative. </span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Reheating this was a breeze too. It thickens up though. Add some water to thin it out or do like me and pour it over some rice. Variety and flexibility. Words we should all live by.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqeptsDmwobQQbZMQaxYlNS8RkLIvKkjbqTwp0fUKf20caMyumoFcC_i-87TwKW5ghTxaQ8yujptN3fdJiZSTn-xJiDxWv8EYB6b4jRbvzIkiESVnqC5ISYM-wj7s7n0RUfyIsWcMX8xw/s1600/20150113-IMG_1678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqeptsDmwobQQbZMQaxYlNS8RkLIvKkjbqTwp0fUKf20caMyumoFcC_i-87TwKW5ghTxaQ8yujptN3fdJiZSTn-xJiDxWv8EYB6b4jRbvzIkiESVnqC5ISYM-wj7s7n0RUfyIsWcMX8xw/s1600/20150113-IMG_1678.jpg" /></a></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">One word of caution, easy on the salt. Taste as you go. The mustard and lemon combine for a pleasantly salty vibe, but you don't want to go crazy. Not the mention canned beans can have a lot of added salt too.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><i>xo</i></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><i>April </i> </span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><b>Ingredients:</b></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><i>for the chowder:</i><b> </b><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 slices, bacon</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 large cooking onion, small dice (1 3/4 cups)</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 leek, small dice (white + light green part only)</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6 cloves of garlic, minced</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 large carrots, peeled and chopped </span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4-5 thyme sprigs, leaves removed and chopped</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1-2 parsnips, peeled and chopped (1 1/2 cups)</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 large head of small-chopped cauliflower florets</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ tbsp grainy mustard</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">salt + pepper to taste</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp Old Bay Seasoning</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can (16 oz) can white beans, drained and rinsed </span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup lemon juice</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 1/2 cups vegetable stock</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/3 cup heavy cream </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><i>for the crispy brussel sprouts:</i></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">10 brussel sprouts, sliced</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons olive oil</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon Old Bay Seasoning </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Instructions:</b> </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat a large, heavy soup pot over medium heat. Add the bacon, cooking 8 to 10 minutes, until crispy. Remove and drain bacon, leaving about 2 tablespoons in the pan, setting the bacon aside for later. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add the diced onions to the pot and sauté until soft and translucent, about 4-5 minutes. Add the leeks and continue to sauté until the leeks are soft, about 4 minutes more. Add the minced garlic and thyme to the pot and cook until fragrant, about 1 minute, stirring constantly. Add the chopped parsnips and cauliflower florets to the pot and stir to coat in the oil. Add the grainy mustard, salt + pepper to taste, and Old Bay. Stir to coat all the vegetables in spice. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add the lemon juice to the pot and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and celery root pieces are tender, about 15-18 minutes.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ladle half of the chowder into an upright blender, with the white beans, and carefully purée until smooth. Pour puréed portion of chowder back into the soup pot and bring it back to a boil. Reduce heat to low, adding the cream, stirring to combine. Check the chowder for seasoning, adjust and serve hot. <i>(you could also use an immersion blender, be careful to leave enough whole vegetable pieces.)</i></span></span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">While the chowder is simmering/cooking, make the crispy Brussels sprouts. Place the sliced sprouts onto a parchment lined baking sheet. Pour the 2 tsp of olive oil over top, season with salt and pepper and a generous pinch of Old Bay seasoning. Toss lightly to combine and spread sprouts evenly on the baking sheet. Slide the sheet into the oven and roast for 10 to 12 minutes, or until browned on the and crispy. You'll want to stir them once while they are roasting. Serve warm sprouts on top of the hot vegetable chowder, with crumbled bacon.</span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Adapated from <a href="http://www.thefirstmess.com/2015/01/07/dreamy-winter-vegetable-chowder-w-crispy-cabbage-recipe/" target="_blank">The First Mess</a></span></span></span>Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com4tag:blogger.com,1999:blog-3534379453152089533.post-10846762993466024402015-03-01T17:56:00.002-06:002015-03-01T18:35:03.445-06:00Kelsey's Sunday BrunchWelcome to March! Is it just me or has this winter kind of flown by? I might be kicking myself for saying that when we hit April and there's still snow on the ground. I'm guessing it's a combination of having a relatively mild December/January for Wisconsin and all of the excitement of wedding planning because it sure doesn't feel like it was that long ago that we got engaged. A very busy spring and summer will be here before we even know it! <br />
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Honestly though, I think I might miss soup season when it warms up. I have been a lot more into making soups this year than in the past. Canned soups can be mighty tasty, but there's just something special about homemade soup that you can't get from a can. Recently I made this <a href="http://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe.html">minestrone soup</a> and it was mighty tasty.<br />
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The past couple of years for lent I've given up candy/desserts. I choose it because it is actually challenging unlike when I was little and I would give up ice cream even though we never bought ice cream in the winter. It also helps me make those healthier choices. This year I did give myself one exception as my sweet friend Emily made me a countdown for my desk at work that requires the eating of one Hershey kiss per day. I'll oblige if I must ;)<br />
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A Wisconsin tradition during lent, well let's be real it's basically a year-round tradition, is Friday night fish fry. Nate and I decided to turn it into a little bit of a date night this week. We were hoping to go to <a href="http://www.quiveysgrove.com/">Quivey's Grove</a>, a nearby restaurant that is well known for their fish fry, but an hour and a half wait we went elsewhere. We ended up at the <a href="http://www.taproomathawkslanding.com/">Tap Room at Hawks Landing</a> where we washed down our fish with brandy old fashioneds, another Wisconsin tradition. We rounded out date night with a game of mini golf on the indoor course at <a href="http://www.vitense.com/">Vitense Golfland</a> where match ended in a tie.<br />
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One thing I've been thinking about lately is how in the next few months my kitchen is going to change drastically. Not only the actual physical kitchen since we'll be moving at some point this summer when I start law school, but also the tools I have in it. Much of our wedding registry includes new kitchen tools or higher quality upgrades from what we have now. Inspired by this article on <a href="http://food52.com/blog/12274-cal-peternell-s-essential-tools-for-your-first-kitchen-every-kitchen-thereafter?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+food52-TheAandMBlog+%28The+A%2BM+Blog%29#h4Da1F:6mP">essential tools for your first kitchen</a>, I thought it would be fun to do a little comparison of what my top kitchen tools (meaning most used) are now compared to next fall/winter.<br />
<ul>
<li>Chef's Knife: I have a really bad knife set that came in a kitchen starter kit I bought a few years ago (think, serrated knife can't even cut into a baguette bad) but then on top of that we have a mediocre chef's knife that while not great, can get the job done. This gets used daily.</li>
<li>Cutting board(s): To go along with the chef's knife, we have a few different sized cutting boards that get used daily (at least). My favorite is a giant one that can hold a ton of diced veggies but can barely fit in the sink to get cleaned.</li>
<li>Large non-stick skillet: Eggs, stir fry, grilling a sandwich, making a one-skillet meal, this bad boy can do it all. I use mine close to daily and I honestly think that as I become more comfortable with my cast iron skillets this might be replaced, but for now, here she is.</li>
<li>Baking sheet: I may not use a baking sheet daily like some of these other things, but it does get used frequently and for a variety of reasons. Besides just for baking, it also gets used for roasting, a tray for foil packets or even just to be there in case something overflows.</li>
<li>Spatula: Stirring, flipping, cutting, serving; it's practically a do it all tool!</li>
</ul>
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What would be on your list?</div>
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<br />Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com0tag:blogger.com,1999:blog-3534379453152089533.post-38491609753507087532015-02-25T21:12:00.001-06:002015-02-26T13:41:31.970-06:00Sweet Potato and Mixed Greens SaladLately I've been trying to work more and more on developing my own recipes and just sort of winging it when I'm in the kitchen. I'm becoming more confident in my ability to cook intuitively as I become more comfortable with different spices and ingredients.<br />
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I've found that it's best to have some inspiration when getting going and one of the best types of inspiration I've found is thinking about meals that I've really enjoyed from a restaurant or other food establishment and trying to copy it, maybe not to a tee, but at least as a base. As I have mentioned before on the blog, the <a href="http://www.goodfoodmadison.com/">Good Food</a> cart is one of my favorite places to grab lunch when I'm at work and you better believe that it inspired this Sweet Potato and Mixed Greens Salad.</div>
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A bed of mixed greens are topped with cinnamon honey roasted sweet potatoes, craisins, pecans and crumbles of tangy goat cheese. The finishing touches come from a homemade balsamic vinaigrette. I can be lazy at times so I usually just toss some pecans on the salad right out of the bag, but feel free to toast them or even go a little crazy and use candied pecans. If you'd like a little more protein go ahead and throw on some chicken breast. One of the great things about salads is they can be so easily customizable depending on your tastes by swapping out ingredients or switching up the proportions.<br />
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The recipe below is for one personal size salad that serves as the main dish for the meal. I've increased the quantities at times as well to serve multiple people, just use your best judgement. Be careful though, because the toppings tend to sink to the bottom of the serving dish!</div>
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Enjoy!</div>
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Kelsey</div>
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<b>Ingredients</b>:</div>
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<ul>
<li>2-3 cups loosely packed greens, depending on what lettuce to toppings ratio you prefer (I like to use a spring mix for the greens)</li>
<li>1/4 cup <a href="http://badgerkitchen.blogspot.com/2015/02/cinnamon-honey-roasted-sweet-potatoes.html">cinnamon honey roasted sweet potatoes</a></li>
<li>3 tablespoons craisins</li>
<li>2 tablespoons goat cheese, crumbled</li>
<li>1/8 cup pecans</li>
<li>2 tablespoons <a href="http://badgerkitchen.blogspot.com/2015/02/balsamic-vinaigrette.html">balsamic vinaigrette</a></li>
</ul>
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<b>Directions</b>:</div>
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<ol>
<li>Spread greens over large plate or bowl.</li>
<li>Top with sweet potatoes, craisins, goat cheese and pecans. Drizzle with balsamic vinaigrette dressing.</li>
<li>Toss as desired and enjoy!</li>
</ol>
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<br />Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com0tag:blogger.com,1999:blog-3534379453152089533.post-37241267652741597362015-02-22T10:59:00.001-06:002015-02-22T10:59:51.564-06:00Brittany's Sunday BrunchGood morning brunchers!<br />
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This time of winter, I always find myself bored. Bored of snow and cold and being cooped up. Luckily, the kitchen can help me stay busy. One of my favorite things to make in the kitchen lately is homemade dog treats for Bear and friends...because one batch makes like 40 biscuits! Bear doesn't need all of those. But he sure wishes he could have them all. He'll do just about any trick for one of those peanut butter goodies. I always crave peanut butter cookies after making these because they always make the place smell so good when baking. Click <a href="http://www.kingarthurflour.com/recipes/best-of-breed-dog-biscuits-recipe" target="_blank">here</a> for the recipe I use.<br />
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Another thing I find myself doing during the boring months of winter is puzzles. My fiancé and I love to spend time after work or weekends at our dinning room table putting together the big, tough puzzles. That's actually how we spent our Valentines day. It was a perfect day in with a puzzle and grilled cheese and tomato soup for two! Simple, cheap and comfy. Oh, and I told my fiancé to hold off on buying me flowers. He'll (we'll) be spending plenty of money on flowers for the wedding. But I still got a lovely orchid. I'm diligently adding 3 ice cubes every Friday and giving her great sunlight. Let's just say I don't have the greenest thumb but I'm trying super hard! So far so good.</div>
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One other thing that's kept me busy this winter is the wedding planning. I've been a little stressed just with the idea that it's only 4 months aways! Yikes, where has the time gone? I'm pretty sure I'm ahead of the game but I don't want to start slacking. Bakeries, invitations, bridal gifts, salons...you can see how you might forget something. Through all this planning craze, I stepped aside and thought how I need to pamper and prepare myself for the big day.<br />
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I decided to look into grown-up facial regimens. I have stuck with the high school schedule of washing my face am and pm and only using moisturizer when my face gets dry. I wanted to change that in hopes of getting a good routine down for the wedding and beyond. It took quite some time and research to find the right products but I think I found them. I went with <a href="https://www.olehenriksen.com/" target="_blank">ole henriksen</a> because they steer clear of ingredients I'm allergic to, they got good reviews and they are not on the top of the price scale. I'll let you know how I think of them!<br />
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And although no one but my yoga mat will see my pretty toes, I treated myself to a DIY pedicure. I did this as a pampering reward after sticking to my work out plans for the week. It was a great alternative to my normal rewards, dessert! Although, I'm not completely ruling out desserts until the wedding, after all, we get free cupcakes at our bakery tastings!</div>
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How are you staying busy this winter?</div>
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Until next time,</div>
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Brittany</div>
Brittanyhttp://www.blogger.com/profile/04078571425289173016noreply@blogger.com2tag:blogger.com,1999:blog-3534379453152089533.post-55121504269389664622015-02-18T06:34:00.000-06:002015-02-18T06:34:43.258-06:00Cinnamon Honey Roasted Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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Are sweet potatoes one of those trendy foods, like kale or quinoa? Not that I have anything against trendy foods because it seems like usually they are things that are really good for you. So maybe it's not so much that it's a trend but more of an awakening or coming out of sorts. It's your time to shine vegetable that honestly is kind of mediocre but all of a sudden everyone is figuring out super delicious ways to prepare you!<br />
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Maybe sweet potatoes are trendy, maybe they aren't but I sure have seen them around a lot lately. Part of that might be that I didn't used to care for their taste. I don't know what it was about them, but they just didn't tickle my fancy. All of a sudden though I love those buggars and can't get enough!<br />
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I remember learning about sweet potatoes in a class I took in college on world hunger. Sweet potatoes are a type of yam. There's a very similar yam that's grown in some African countries that is white or more similar looking to a baking potato. Due to the difference in color, the African yams are seriously lacking in nutritional value that our sweet potatoes have due to the carotin that makes them orange. Due to cultural reasons they are hesitant to switch to the orange ones. A researcher at my university was working with some rural African villages to begin harvesting a yam that looked like what they were used to but had been developed to contain similar nutritional value to a sweet potato. Pretty nifty!<br />
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These cinnamon honey roasted sweet potatoes are currently my favorite way to prepare the root vegetable. The peeled potatoes are cubed and spread out on a baking sheet where all the action is going to happen, no need to dirty a bowl. Extra virgin olive oil and honey are drizzled over the orange cubes and then sprinkled with cinnamon. This creates a sweet and spicy potato after the roasting happens. To be honest, I don't usually actually measure out the ingredients, so feel free to just wing it.<br />
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Cinnamon honey roasted sweet potatoes have great flavor and can be eaten as a side dish to any meal. My favorite way to enjoy them is as a salad topping (salad recipe coming on Friday!) I usually prepare a batch on Sunday and have enough then to last for salads the whole week. Get creative though, the possibilities are endless!<br />
<br />
Enjoy!<br />
Kelsey<br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>3 large sweet potatoes</li>
<li>1/4 cup extra virgin olive oil</li>
<li>3 tablespoons honey</li>
<li>1 1/2 teaspoons cinnamon</li>
</ul>
<div>
<b>Directions:</b></div>
<div>
<ol>
<li>Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.</li>
<li>Peel sweet potatoes and cute them into half inch cubes. Spread out in a single layer on baking sheet.</li>
<li>Drizzle potatoes with extra virgin olive oil and honey. Sprinkle with cinnamon. </li>
<li>Cook for 30 minutes or until soft, stirring half way through.</li>
</ol>
</div>
Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com2tag:blogger.com,1999:blog-3534379453152089533.post-38479479370393547952015-02-16T06:43:00.000-06:002015-02-16T06:43:43.476-06:00Balsamic Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzaBZG-M1DJM6YfLdaJf0J5EqvLj6kLs7DfURwzP4Tf6-JvrWtsX23YjcTynpxhTXh43cOzvZlDcqt9-o1i7O0FScdeX71nMvW5iEnGmTouA4hC7m_1FkOAo5tAq1OHlFkMwNeNkTSB0/s1600/DSC_0963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzaBZG-M1DJM6YfLdaJf0J5EqvLj6kLs7DfURwzP4Tf6-JvrWtsX23YjcTynpxhTXh43cOzvZlDcqt9-o1i7O0FScdeX71nMvW5iEnGmTouA4hC7m_1FkOAo5tAq1OHlFkMwNeNkTSB0/s1600/DSC_0963.jpg" /></a></div>
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I've recently entered into the world of homemade salad dressings and I think it's safe to say that I'm never going back. No longer will get stuck standing in the condiment aisle, staring at rows upon rows of salad dressing, never seeming to be able to find the kind I'm looking for.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcUBH7Tc-g4fCq36NImZ4x1vmQcLtZyN4WkANfjHoTAIuEy6xwm3AB1UPwkvu9L7J_Jss7QCKrK3mKeTjQ00gkSKn4GEeDEq6RC1_5c47gtrt2DBqbmyKsbD8-LsKIX7bMaITk2KG5qY/s1600/DSC_0968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcUBH7Tc-g4fCq36NImZ4x1vmQcLtZyN4WkANfjHoTAIuEy6xwm3AB1UPwkvu9L7J_Jss7QCKrK3mKeTjQ00gkSKn4GEeDEq6RC1_5c47gtrt2DBqbmyKsbD8-LsKIX7bMaITk2KG5qY/s1600/DSC_0968.jpg" /></a></div>
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Grocery shopping is actually an errand that I usually really enjoy doing. I love cooking and food so I love being in a huge building with it picking out all the supplies I need. Thanks to the positive influence of my fiance, our weekly grocery trip almost always includes a well planned list which leads to an efficient and enjoyable experience with no need to venture down the ice cream aisle just in case I suddenly realize that I will not be able to make it through the week without a pint of Ben & Jerry's.<br />
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One thing that still cannot be avoided is when you are awkwardly standing in the aisle trying to find something that is right in front of you and seem to be constantly in someone else's way. Salad dressings might be my worst culprit for this. Canned tomatoes are right up there too!<br />
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I've always found that the balsamic vinaigrette from a bottle never can live up to its companions at restaurants, or my favorite food cart, <a href="http://www.goodfoodmadison.com/">Good Food</a>. I assume the difference is the fresh, house-made quality. And there's so many variations that can go along with such a simple dressing. A one-size-fits-all recipe is sure not to please all! For me it's always too salty and missing a bit of sweetness.<br />
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This recipe is just the way I like it and is very simple, using only five ingredients that you might already have sitting in your pantry. The perfect ratio of balsamic vinegar to extra virgin olive oil. A touch of honey to help balance out the acidity of the vinegar. Salt and pepper add the finishing touches. <br />
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I make mine in my <a href="http://www.amazon.com/OXO-Grips-Salad-Dressing-Shaker/dp/B003L0OOR6#">OXO salad dressing shaker</a> and leave it sitting on the counter by the olive oil since I use it almost every day. It doesn't need to be refrigerated and may actually harden if you do. I use a little <a href="http://www.amazon.com/Evriholder-Dressing-2-Ounce-Container-2-Pack/dp/B00B3HDCH2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1424041412&sr=1-1&keywords=dressing+to+go+containers">2 ounce dressing container</a> for my work lunch salads so the lettuce stays as fresh as possible until I'm ready to chow down.<br />
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Enjoy!<br />
Kelsey<br />
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<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>1/4 cup balsamic vinegar</li>
<li>3/4 cup extra virgin olive oil</li>
<li>2-3 tablespoons honey (depending on how sweet you want it)</li>
<li>Salt to taste</li>
<li>Pepper to taste</li>
</ul>
<div>
<b>Directions:</b></div>
<div>
<ol>
<li>In a small container combine balsamic vinegar, extra virgin olive oil, honey, salt and pepper.</li>
<li>Whisk, stir or shake ingredients together until combined. Redo as necessary as ingredients may separate.</li>
</ol>
</div>
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<br />Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com0tag:blogger.com,1999:blog-3534379453152089533.post-29226967470815561272015-02-14T09:27:00.000-06:002015-02-15T11:33:51.055-06:00April's Sunday BrunchGreetings friends! I hope everyone ate all sorts of chocolate and wine and deliciousness this weekend. You deserve it.<br />
<br />
The past month has not been all that exciting, pretty much the usual. A real lack of picturesque moments. Therefore instead of just a recap of the past few weeks, I'm going to share some of the things I'm loving right now.<br />
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1. Milkshakes and a blizzard were one of the few picturesque moments. While some may say
it is too cold or too much snow, I had my eye on a milkshake and that is
what I got. <a href="http://www.hubbardavenuediner.com/" target="_blank">Hubbard Avenue Diner</a> is probably best known for their pie,
but they make a mean milkshake too. And by milkshake I totally mean
malt. They are way better, but milkshake has a better ring to it.<br />
<br />
2. Have you seen <a href="http://www.imdb.com/title/tt2883512/" target="_blank">Chef</a>?
You should. I've been wanting to see it for a long time now just
because its about food. It just made sense to see it, but I had no real
expectations for it. Hilarious, with a heartfelt relationship between
estranged father and son. I would really recommend watching it, while
you eat dinner because you'll be hungry by the end. You can find it on
Netflix. Have you seen it? What did you think? <br />
<br />
3. While browsing Netflix I came across a <i>Frontline </i>series <a href="http://www.pbs.org/wgbh/pages/frontline/locked-up-in-america/#prison-state" target="_blank">"Locked Up in America,"</a>
which I watched last year online. This is totally not heartfelt or
delicious, but if you are into human rights and social issues, it is
worth a watch. Be warned it is rather graphic but totally worth the
watch if you are into issues around incarceration and criminal justice.<br />
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<br />
4. ...and now for something less depressing. Cave of the Mounds! Who has been? I was there probably 10 years ago as a school kid. It was so much more impressive than I remembered. Usually it is the other way around. It is also about 50 degrees Fahrenheit, which is warm considering the single digit weather coming up in Wisconsin.<br />
<br />
5. I recently got a Groupon for <a href="http://www.barre3.com/locations/madison/" target="_blank">Barre3</a>
classes. I'm really loving them as an alternative to traditional group
fitness classes. They also fit my schedule, with early morning times. The pricing is also reasonable with a student discount<br />
<br />
6. I've been obsessed with my rice cooker and subsequently grain bowls. This is a really good <a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/grain-bowl" target="_blank">how-to</a> for inspiration or jumping point for your first grain bowl adventure. Endless possibilities. <br />
<br />
7. This <a href="http://www.bonappetit.com/recipe/brown-rice-and-beans-with-ginger-chile-salsa" target="_blank">rice bowl</a> sounds amazing too. Rice, beans and roasted broccoli with a little soy sauce and siracha is a dinner staple for me. This and the grain bowl are perfect throw together lunches that can be prepped on the weekend, clean out the fridge or as inspiration.Not to mention way more interesting than my typical rice and beans.<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com0tag:blogger.com,1999:blog-3534379453152089533.post-30801779597760671472015-02-11T08:20:00.001-06:002015-02-11T08:20:18.024-06:00Chocolate Merlot Truffle Cupcakes with Mascarpone Cream Cheese FrostingThese cupcakes are <i>amazing. </i>Totally perfect for Valentines Day, whether you love Valentines Day or think its just another hallmark holiday, marketing ploy, in that case they are any day perfect.<br />
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They might as well be a love potion, these cupcakes. You will love yourself more for making these on this fine upcoming hallmark holiday of love. Believe me. <br />
<br />
Truffles are stuffed inside of each one for a little chocolate surprise. Who wouldn't love that? I sure don't know of anyone who wouldn't like it. I'd convert them with these cupcakes though. I'm sure of it.<br />
<br />
A lot of recipes call for a little coffee when there is chocolate
involved. Coffee and chocolate are a natural pair, but wine and
chocolate are too. They both enhance the chocolate factor by 10.<br />
<br />
It is quite possible that wine and chocolate are a better pair than chocolate and coffee...particularly if it is afternoon because it is more acceptable to drink after noon. Don't judge me. I'm still a college student for a few more months.<br />
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The truffle stuffed inside makes a little semi-molten extra rich chocolate center. These cupcakes are super moist (I'm sorry if you hate that word, but it is true <i>AND </i>have you ever looked at "moist" synonymous; way worse than moist when talking about food. Gross.) all on their own with no truffle but why you wouldn't want the chocolate center, I don't know.<br />
<br />
Red wine makes these seem like a red velvet cake.
Someone asked me if they were red velvet, which they might as well be. Red wine velvet cupcakes.<br />
<br />
Use any sort of somewhat fruity, well-rounded, smooth red wine that you would normally drink. I used a Merlot.<br />
<br />
The
wine complements the chocolate by bringing out the fruitiness found in
chocolate. It is amazing. These cupcakes are the best cupcakes I've ever
made. Maybe the best I've ever consumed. I wouldn't lie to you. Pinky swear.<br />
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<br />
The frosting in this recipe is probably my favorite frosting of all
time. The combination of butter, cream cheese and mascarpone cheese are
perfect. I'm always looking to get my boyfriend to say whatever I've
cooked for him is the best he has ever had the pleasure of consuming.<br />
<br />
This frosting
did it. Best he ever had. It isn't too sweet either, which I like. It
is honestly the only frosting I ever make. It is just the best. You must try it. Promise me.<br />
<br />
Adding
a little wine to the frosting is optional. I felt like it made it
curdle a little bit, but gave it a lightly pink-red-wine color that I
liked. I'd suggest not adding it if you are serving this to children.<br />
<br />
These
may be adult only cupcakes all together, between a glass of wine and a
few cupcakes, I'm not entirely sure if the alcohol cooks off or not. I will let you make the call on serving these to children or not.<br />
<br />
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<br />
<br />
The cupcakes come together in around an hour, not counting cooling
time. That is okay though. Just think of the time it takes for the
cupcakes to cool as the perfect excuse for a glass of wine.<br />
<br />
You should probably be drinking a glass while making these. Hell, you should probably just buy two bottles of wine.<br />
<br />
Maybe
save the second bottle of wine for after the cupcakes are out of the
oven, you don't want it going to your head. Dry, overcooked cupcakes are bad, but not as bad as a fire.Either situation is no good though.<br />
<br />
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<br />
I bet you can find time to make these this week. Maybe this weekend, more time to enjoy some wine on a weekend. Treat yourself either way on this lovely hallmark holiday weekend.<br />
<br />
I know I'll be treating myself to a to be determined home cooked meal, with white Russians and the Big Lebowski for dessert. I want to know what your plans are! How are you treating yourself this Valentine's day?<br />
<br />
<i>xo</i><br />
<i>April </i> <br />
<br />
<i>Makes about 24 cupcakes</i><br />
<b>Ingredients:</b><br />
<i>for the cupcakes:</i><br />
24 cupcake liners<br />
24 truffles, such as <i><a href="http://www.lindtusa.com/shop/lindor-truffles" target="_blank">Lindt</a> Irresistibly Smooth Dark Chocolate Truffles</i><br />
2 cups all-purpose flour<br />
3/4 cup natural unsweetened cocoa powder, sifted<br />
1 1/4 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon cinnamon<br />
1/2 teaspoon kosher salt<br />
<br />
1 cup (2 sticks) unsalted butter, at room temperature<br />
1 1/2 cups granulated sugar<br />
2 large eggs<br />
1 teaspoon vanilla<br />
1 cup Merlot wine (or other red wine)<br />
<br />
<i>for the frosting</i>:<br />
1 cup (2 sticks) unsalted butter at room temperature<br />
1 cup (8 ounces) cream cheese at room temperature<br />
2 cups powdered sugar<br />
1 teaspoon vanilla extract<br />
3-4 tablespoons Merlot wine (or other red wine)<br />
Pinch of kosher salt<br />
1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)<br />
<br />
1/4 cup cocoa powder, for dusting<br />
<br />
<b>Instructions:</b><br />
<i>for the cupcakes:</i><br />
Heat the oven to 350°F. Line a cupcake pan with 24 cupcake liners, placing a chocolate truffle <i>(I used Lindt truffles)</i> in each cupcake liner. Combine the flour, baking soda, baking powder, salt and cinnamon in a medium bowl, sifting the 3/4 cup cocoa over the top of the flour mixture. <br />
<br />
Cream the butter and sugar in an electric mixer, beating until the mixture is light and fluffy, 3 to 5
minutes. Add the eggs, one by one, and then the vanilla, and continue
beating 1 to 2 minutes. With the mixer on low, mix in a third of the flour mixture into the wet ingredients and then pour in a third of the<i> </i>Merlot. Mix ingredients together until just combined. Continue this
process two more times, alternating between the flour mixture and the
wine into the cake batter. <i>(be sure to not over mix the batter, in between each addition it is okay if they are not fully combined until the end.)</i><br />
<br />
Fill each cupcake liner 3/4 of the way full, baking for 15 to 20 minutes; a metal skewer inserted in the cupcake <i>(slightly off to the edge because of the truffle) </i>should come out clean.
Let the cupcakes cool 10 minutes in the pans, then place them on a rack
to cool completely. While the cupcakes cool, make the frosting.<br />
<br />
<i>for the frosting:</i><br />
In the large bowl of an electric
mixer fitted with the paddle attachment, beat the butter, cream cheese,
and powdered sugar on medium-high speed until light and fluffy. Scrape down the edges of the bowl and add the vanilla, mixing on low to combine. Then with the mixer going, stream in the 3-4 tablespoons of wine, until combined.<br />
<br />
Beat in
the mascarpone on very low speed until just combined. (Be careful; once
you've added the mascarpone, excessive beating can make the frosting
curdle.)<br />
<br />
Frost the top of each muffin with the icing.<br />
<br />
To finish the cupcakes, sift a little cocoa powder over the top of each one and then top with a truffle <i>(optional).</i><br />
<br />
Frosting slightly adapted from <a href="http://www.epicurious.com/recipes/food/views/red-velvet-cupcakes-with-mascarpone-cream-cheese-icing-358285" target="_blank"><i>The Pastry Queen Christmas</i></a><br />
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Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com5tag:blogger.com,1999:blog-3534379453152089533.post-49142505482760722802015-02-08T15:08:00.000-06:002015-02-08T15:08:09.933-06:00Kelsey's Sunday BrunchHello Friends!<br />
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<br />
Like Brittany's been mentioning, I've got a wedding of my own that I'm hoping to look my best for as well. Near the start of the year I bought an activity tracker, the <a href="http://www.amazon.com/UP-24-Jawbone-Bluetooth-Packaging/dp/B00GQB1JES#">Up 24 by Jawbone</a>, and have been really enjoying using it to help me make healthier, smarter decision in my day-to-day life. It may just be a glorified pedometer, but I will say, I'm walking more than I did before I had it because I'm aware of how few steps I actually take when I'm sitting at my desk at work all day. I have it set so that it will vibrate after I'm idle for 30 minutes and boy that can sneak up on you pretty quickly!<br />
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<br />
I've been trying to be creative in finding ways to cut calories and sneak extra nutrition into my meals. Starting with a more filling and sustaining breakfast, to cut down on mid-morning snacks. Eggs and a high fiber english muffin have replaced a bowl of cereal that left me ready for lunch by 10 am. Sometimes I even sneak some spinach and tomato in there too! Work lunches more times than not include a salad versus a sandwich. Stay tuned for a recipe for my current salad obsession in the coming weeks! Sandwiches are now eaten open-faced, cutting down on calories and carbs, and I've found a berry yogurt parfait to do a surprisingly good job at satisfy a sweet tooth. Let me know of any other tricks to suggest!<br />
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That doesn't mean I don't get to cheat every now and again. We enjoyed pizza and chocolate peanut butter brownies from Jessica Merchant's cookbook <a href="http://www.amazon.com/Seriously-Delish-Recipes-People-Totally/dp/0544176499">Seriously Delish</a>. Those bad boys were dangerously good. The recipe called for coconut oil which was my first time using it. I'm looking forward to exploring other uses for the ingredient.</div>
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We've been making good progress with the wedding planning lately. I'm gathering bits and pieces of our decorations from thrift stores. I was lucky enough to find some Kerr Jars, a decoration I was planning on buying anyways since Kerr is my fiance's last name. This weekend we checked a couple more things off the to-do list and picked out suits for the dudes to wear and went to look at wedding bands. Time sure is flying by!</div>
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Well, I'm off to get my taxes and FAFSA done. Hope you had a relaxing and productive weekend!</div>
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Kelsey</div>
<br />Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com1tag:blogger.com,1999:blog-3534379453152089533.post-56741533316516619912015-02-04T08:29:00.000-06:002015-02-04T12:34:59.440-06:00One XL Chocolate Cookie<div class="separator" style="clear: both; text-align: center;">
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<br />
Have you ever had that deep craving that just won't go away? Especially when you're right in the middle of the week feeling great because you've worked out and eaten healthy? But that craving just keeps creeping in until you finally beg your fiancé to go get frozen yogurt? Unfortunately this happened to me (not unlike any other week) AND I got a disappointing answer from the fiancé. I get it, it's the middle of winter so who really wants a cold dessert. I was just looking for something on the less unhealthy side and something that would be one and done.<br />
<br />
You see, I'm not the liker of the cake/cookie/brownie in a mug. That would be a good one and done dessert. But, they are unsatisfying to me. Am I crazy or have I just not found the right recipe yet? Anyway, I wanted something super good and satisfying to kick this craving to California. So, I knew the recipe needed to use the oven and eggs. But I didn't want a dozen and a half cookies or bars staring at me all week, asking to be eaten. One and done, guys, one and done.<br />
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<br />
This recipe does it all for me! Super quick and all the ingredients are already in my kitchen. The cookie was soft but had a crunchy outside, my favorite! And the chocolate flavor was perfect! I shared this bigger than I was expecting cookie with my fiancé. And I'm planning on making this again for Valentine's Day! It's a fun and special dessert just for two (or one, we're not judging!). Plus, no leftover dessert to crave over the next day, perfect for me and my fiancé who are trying to get into wedding attire shape :)<br />
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<br />
Slightly adapted from <a href="http://sallysbakingaddiction.com/2013/02/13/1-xxl-death-by-chocolate-cookie/" target="_blank">Sally's Baking Addiction</a><br />
<u><br /></u>
<u>Ingredients</u><br />
2 Tbsp. room temperature butter<br />
2 Tbsp. granulated sugar<br />
2 Tbsp. light brown sugar<br />
2 Tbsp. beaten egg<br />
1/2 tsp. vanilla extract<br />
1/4 c. all-purpose flour<br />
2 Tbsp. unsweetened cocoa powder<br />
1/2 tsp. baking soda<br />
Pinch of salt<br />
1/4 c. chocolate chips<br />
<br />
<u>Instructions</u><br />
1. Preheat oven to 350F degrees. Line a baking sheet with parchment paper.<br />
2. In a medium sized bowl, cream the butter and sugars with a fork. Mix in the egg and vanilla.<br />
3. In a separate small bowl, add flour, cocoa powder, baking soda, and salt. Pour into wet ingredients bowl and combine with fork. Fold in chocolate chips.<br />
4. Mold dough into a ball and place in the center of the baking sheet. Bake for about 15 minutes.<br />
5. Enjoy warm with your bestie or all by yourself!<br />
<br />
Cheers,<br />
BrittanyBrittanyhttp://www.blogger.com/profile/04078571425289173016noreply@blogger.com1tag:blogger.com,1999:blog-3534379453152089533.post-7974678471399194032015-02-01T12:55:00.000-06:002015-02-01T12:55:38.719-06:00Brittany's Sunday BrunchHappy brunch everyone!<br />
<br />
With the snow storm out my door, I'm really loving the couch and my blanket right now. It's the perfect weather to cozy up by a fire and shamelessly binge watch Sherlock. Ah, one of my favorites!<br />
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This weekend I had the pleasure to sit in front of a real fire at my soon-to-be in-laws. We just have a convenient switch-on gas fireplace, which is awesome, don't get me wrong. But sometimes the smell and ambiance of a real fireplace can't be beat. It was a so relaxing.<br />
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It's funny to think planning a wedding could be so tiring and stressful. But it is! I'm not trying to complain, because on top of being stressful, it is fun! Last weekend, we FINALLY found flower girl dresses! They were at this store that was connected to <a href="https://www.grapevine-cafe.com/" target="_blank">Grapevine Cafe</a> in Green Bay. Go if you have the chance. Their caramel macchiatos are amazing, their food is great and I just loved the atmosphere! It was quiet an adventure to find these dresses because we need two dresses to fit a 1 year old and an 8 year old. Not many styles of dresses come in that range of sizes, but we did it! We found a dress to fit both! Woohoo! And on top of that, we found my veil! I never thought the veil would be so important to me. Through the process, I realized I will only wear a veil once. And for me it really made me feel like a bride.<br />
<br />
Since we're finding out quickly how expensive this celebration of our nuptials is going to be, we aren't really planning on anything for Valentine's day. But I did get an email for <a href="http://www.bluephies.com/#home" target="_blank">Bluephies</a>' "Broke Ass Date Night" special they're doing. We may just have to go for a bottle of wine and half-off apps. Yum.<br />
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Any plans for Valentine's Day? Check back later this week for a Valentine's day worthy recipe!<br />
<br />
Stay warm,<br />
Brittany<br />
<br />Brittanyhttp://www.blogger.com/profile/04078571425289173016noreply@blogger.com0tag:blogger.com,1999:blog-3534379453152089533.post-68957572973117400762015-01-28T14:22:00.000-06:002015-01-28T14:22:45.951-06:00Apple Cider Braised Pork with Apples, Fennel and Potatoes<div class="separator" style="clear: both; text-align: center;">
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Does anyone else have the winter blues? This pork is the perfect fix. <br />
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The winter hasn't even been that bad here in Wisconsin. No blizzards. Only a few days with below zero wind chills. I'm just so excited for warmer weather but mostly for school to be over.<br />
<br />
Braising is the best. This could probably be done in a slow cooker, with less liquid. This recipe was also intended for the Fall, when there was a plethora of apples, but it works for winter too. Am I right? I am. Thanks for agreeing.<br />
<br />
When braising, the initial steps are key for a delicious finished product. Searing the meat, getting a nice caramelized exterior is key for flavor. <br />
<br />
Sauteing the mirepoix (fancy for carrots, onions and celery etc.) in the drippings. You want a caramel-y brown color without scorching anything. Balance is key.<br />
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Step three is deglaze the pan, with brandy in this case, getting all of those caramelized brown bits off the bottom of the pan. Flavor city. Little flavor bombs. Tiny, yet powerful! Be sure to scrap the bottom of the pan.<br />
<br />
Then you add your braising liquid. Enough to go about 1/3 to 1/2 way up your pork butt. We aren't boiling our pork. We are braising. Give the liquid a hand, bringing it to a simmer on the stove and then put it in the oven.<br />
<br />
Forget about it for awhile. Simple.<br />
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In the last 45 minutes, add your vegetable. Take it to the next level. Fennel and apple add some flavor to the broth, making a nice aromatic of sorts.<br />
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Potatoes cooked in with all that flavorful sauce are perfect for serving.<br />
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One-pot meal!<br />
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<br />
This makes a ton of meat. Probably more meat than potato-veg mash. I
ended up using leftover meat for tacos, tossing it in some store bought
sauce and making a soup.<br />
<br />
I would have been eating the same thing twice a day for at least a week otherwise. I need more variety in my meals.<br />
This is a really impressive meal, with minimal effort. Just a little bit of preparation and planning. Braising is really easy, with a crazy flavor impact for such little labor.<br />
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Pork not your thing? Chicken could work really well in here too. Or turkey!<br />
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I
mashed all the veg together to make a little bed for the meat. Not
necessary, but that is my preferred vessel for meat of this sort.<br />
<br />
The
apple cider adds a caramel-y, tangy, sweetness to the whole dish and the fennel
and lemon zest add brightness and a little something unexpected. It
isn't too sweet though.<br />
<br />
Finishing the whole thing off with a little cider vinegar adds brightness, cutting the sweetness. It really makes a difference. Rounds the whole dish out. Promise.<br />
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<i>Cheers,</i><br />
<i>April</i><br />
<br />
<i>Serves 5 to 6 </i> <br />
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<b>Ingredients</b><br />
<br />
<div>
<div>
4 to 5 lb. pork butt</div>
<div>
3 Tbs. vegetable oil</div>
<div>
Kosher salt</div>
<div>
ground black pepper</div>
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<div>
2 celery stalks, diced</div>
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2 carrots, peeled and diced</div>
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1 medium onion diced</div>
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2 whole dried bay leaves</div>
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1 Tbs. chopped fresh thyme</div>
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1 Tbs. finely chopped garlic</div>
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Zest of half a lemon, wide strips (3-4 strips) </div>
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1/4 cup brandy, apple brandy if you have it</div>
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1-1/2 cup lower-salt chicken broth</div>
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1-1/2 cup apple cider </div>
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</div>
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1 medium fennel bulb, diced<br />
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1 apple, peeled and diced </div>
6 to 8 small red potatoes</div>
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1 to 2 tsp. cider vinegar</div>
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<b>Instructions</b> </div>
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Position
a rack in the center of the oven and heat the oven to 325°F. In an
8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the pork with salt and pepper. Add pork to the pot, and cook, turning with tongs,
until nicely browned on all sides, 3 to 4 minutes per side. Pour off all
but a thin layer of fat from the pan.<br />
<br />
Add the remaining 1
Tbs. oil, carrots, celery and onions to the pan. Season with 1/2 tsp.
salt. Cook, stirring and scraping up any browned bits on the bottom of
the pan, until the aromatics are soft and lightly browned, 6 to 8
minutes. Add bay leaves, lemon zest, thyme, and garlic, and cook, stirring, until
well distributed and fragrant, about 1 minute.<br />
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Pour the brandy into the pot and cook, stirring to scrape up any browned bits on
the bottom of the pot, until the liquid is reduced to about 2 Tbs.,
about 1 minute.<br />
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Transfer the pork (and any juices that
have accumulated) back into the pot. Pour the chicken broth and apple cider over the ribs.<br />
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Bring
the liquid to a simmer, cover, and put the pot in the oven. Cook,
turning the pork with tongs after about an hour, total cooking times is about 2 to 3 hours. In the last 45 minutes of cooking, add the apples, fennel and potatoes, until the potatoes are fork tender and the meat is falling off the bone. (The meat may fall off most of the bone
about midway through cooking; this does not mean that the ribs are fully
tender.)<br />
<br />
Transfer the ribs to a serving platter or dish.
Let the sauce and solids sit in the pot for a few minutes to cool and
with a shallow spoon, skim off as much of the fat as possible from the
surface. Season the sauce to taste with salt and pepper, and add the
vinegar.<br />
<br />
<i>Optional:</i> spoon out the vegetables, mashing them, making a chunky mashed potato mixture. Then reduce the sauce for 10 to 15 minutes, making a sort of gravy. Serve the meat over the potatoes, drizzled with the reduced sauce. Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com0tag:blogger.com,1999:blog-3534379453152089533.post-91105351607362297452015-01-25T12:04:00.000-06:002015-01-25T12:04:07.916-06:00April's Sunday BrunchHappy Sunday funday friends! Hear me <i>ROAR!</i><br />
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<br />
Have you ever been to <a href="https://plus.google.com/100804762759154852175/about?gl=us&hl=en" target="_blank">Le Tigre Lounge</a>? You must go. It is covered in tiger. They even have Tiger Beer! It is my new favorite date night spot. Promise me you will go?<br />
<br />
The scarf below, has been a three year project. I've never actually
finished a knitting project. My mom kindly finished this one. It was in
rough shape.<br />
<br />
It was like I was drunk when I was knitting it. I wasn't. I
swear.<br />
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Can you tell which half she knitted? I think it has a nice rustic look to it. I never finish knitting projects; yet, I chose to knit my man a blanket.<br />
<br />
He can expect a blanket in about 6 years. It is my way to make sure he sticks around. Just kidding...but really who wouldn't want to stick around for my first completed knitting project.<br />
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Here is to hoping I don't drop too many stitches.<br />
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<br />
My new favorite breakfast is steal cut oats. They taste a million times better than old fashioned oats. For real. I cook them in my rice cooker with a little water, milk, honey and vanilla.<br />
<br />
I make a big batch and eat them all week, switching up the toppings.<br />
<br />
I've officially completed my last first week of class. Graduation
here I come! For the firs time in the past year and a half, I'm excited
for my classes.<br />
<br />
I'm excited for my future career, mostly. It wax and
wanes. I think that is natural though. <br />
<br />
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<br />
<br />
<br />
There has not been an all out panic yet either. Maybe that should be assumed when I've only had one week of class, but not for me. I'm a neurotic panic maker. I think it has something to with being able to see the light at the end of the tunnel and my <i>amazing </i><a href="http://shop.daydesigner.com/" target="_blank">Day Designer Planner</a>.<br />
<br />
It is amazing. The front is full of spaces for goal planning and branding yourself as a human, in my case, or as a business. I think your business is a reflection of yourself anyways. It goes both ways.<br />
<br />
There is space for an agenda, daily to do lists and a space to pick the three most important tasks. It has really allowed me to become focused and less overwhelmed.<br />
<br />
Did I mention it has a daily gratitude box. Positive psychology for the win! I need a reminder to focus on the good things every now and then.<br />
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<br />
I made this Chocolate Pound Cake from the new <a href="http://www.amazon.com/gp/product/0385345739/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944579842&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1401310605&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=03R87DW5DVETY2PBYR9R" target="_blank">Joy the Baker cookbook.</a> The cake is a sort of bon voyage to freedom, joy and sanity for the next three months. I got this though.<br />
<br />
Three more months isn't that long. It is practically summer. <br />
<br />
<i>Cheers,</i><br />
<i>April </i><br />
<br />
<i>P.S.</i><br />
<i>Don't forget to follow me on Instagram @badgerkitchen and to follow us on Facebook </i><br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com3tag:blogger.com,1999:blog-3534379453152089533.post-16232966610541588862015-01-20T20:03:00.002-06:002015-01-21T07:49:52.192-06:00Mixed Greens with Roasted Beets, Pomegranate Dressing and Goat CheeseOh my word. This might be my favorite salad of all time. Prepare yourself.<br />
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<br />The colors are beautiful. Are they not? You can't deny it. All those reds and oranges. Possibly the perfect Valentines day salad? I might be getting ahead of myself here.<br />
<br />
It might be because this salad was supposed to be posted before Christmas, again due to its beautiful reds and some green; therefore, I don't care if its too soon to think about Valentines day.<br />
<br />
It is just too pretty, but too tasty not to eat. <br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJqc62l_hnOrWxHhgA7-MohmCFr4T-Mz4brCHIzEQ6ehMxAD4qrfQeAzT50Sxu7gvH4yoBYpu4BhIFBjUF0QmIdgAjSCZCNpV0HU5TnGz5nJCpcvIJeJ-yRbVWpa-mI0WodTp0Qfb5zDx/s1600/20141109-april's+cooking+034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJqc62l_hnOrWxHhgA7-MohmCFr4T-Mz4brCHIzEQ6ehMxAD4qrfQeAzT50Sxu7gvH4yoBYpu4BhIFBjUF0QmIdgAjSCZCNpV0HU5TnGz5nJCpcvIJeJ-yRbVWpa-mI0WodTp0Qfb5zDx/s1600/20141109-april's%2Bcooking%2B034.jpg" /></a></div>
<br />
Valentines day is a total hallmark holiday scam, but it is just another
holiday excuse to eat lots of chocolate and make something extra fancy
special for dinner.<br />
<br />
I actually do that most weeks anyways, but its good
excuse to have. It makes me feel more normal.<br />
<br />
In all reality, I will probably be ordering a extra large pizza with
my main man, watching The Big Lebowski, drinking white Russians.<br />
<br />
Pizza
is my favorite and white Russians are his. His and hers. Too cute.<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QdwgUDyPi5CImjpDY-4sSoh8PTrOdR8yK6zy87TE-mosypGa4u8xKhu4EPHtddn3qxjB9Pbxo8Lju1btkz7EtOlQMg7bFoWqE2f0_3QB6WlfVjeoZn0S0lr5owYB54DUylKk5YrIwbCf/s1600/20141109-april's+cooking+035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QdwgUDyPi5CImjpDY-4sSoh8PTrOdR8yK6zy87TE-mosypGa4u8xKhu4EPHtddn3qxjB9Pbxo8Lju1btkz7EtOlQMg7bFoWqE2f0_3QB6WlfVjeoZn0S0lr5owYB54DUylKk5YrIwbCf/s1600/20141109-april's%2Bcooking%2B035.jpg" /></a></div>
<br />
I digress, but this is all connected to the salad. Trust me. <br />
<br />
It is truly maybe my favorite salad I've ever made at home. Ever. It
borders right on unhealthy and healthy, depending on your veggie to
cheese ratio. My cheese ratio is usually, always high. <br />
<br />
Don't let the beets scare you. They are tender, like butter and almost sweet, with a hint of earthiness.<br />
<br />
The
dressing is just the right amount of thick, creamy, a little sweet and
tart. It is dreamy. I'm not one to eat salad for dinner or enjoy salad
very much. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VyTqsIv4KJl91sJoezmE5KxPcjZ5eJeDfKlpohyphenhyphenADxeKfb3NvbaV3-g9AWd1dlb2tMh1cr2zQcZjhBg51yx0rJZoX0HUC_MS7RNCkeUbSgv4pAT4Fpv17WGrXmqzXV6QQC5H9CJ-MvD0/s1600/20141109-april's+cooking+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VyTqsIv4KJl91sJoezmE5KxPcjZ5eJeDfKlpohyphenhyphenADxeKfb3NvbaV3-g9AWd1dlb2tMh1cr2zQcZjhBg51yx0rJZoX0HUC_MS7RNCkeUbSgv4pAT4Fpv17WGrXmqzXV6QQC5H9CJ-MvD0/s1600/20141109-april's%2Bcooking%2B039.jpg" /></a></div>
<br />
I try very hard. I would just rather a big bowl of carbs and
cheese. This salad I ate for a whole week straight. All the ingredients, dressing included keep for for at least a week.<br />
<br />
Pomegranate molasses might be hard to find. I hear Whole Foods sells it, but you can always make it too. I used this <a href="http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe.html" target="_blank">recipe</a>. <br />
<br />
The salad toppings are also very customizable. I bet raspberries or
strawberries would make great substitution for the pomegranate seeds.<br />
<br />
A
nice blue cheese would work well here too, in place of the goat cheese.
Walnuts or sunflower seeds would be tasty too, depending on what you
have in your pantry.<br />
<br />
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<br />
<i>xo,</i><br />
<i>April</i><br />
<br />
<b>Mixed Greens with Roasted Beets, Pomegranate Dressing and Goat Cheese</b><br />
<i>Serves 4 to 6</i><b> </b><br />
<b>Ingredients:</b><br />
<i>for dressing:</i><b> </b><br />
3 tablespoons <a href="http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe.html" target="_blank">pomegranate molasses</a><br />
1 tablespoon honey<br />
1 tablespoon red cooking wine<br />
1 tablespoon balsamic vinegar<br />
3 tablespoons extra virgin olive oil<br />
2 teaspoons Dijon mustard<br />
Salt<br />
Pepper<br />
<br />
<i>for salad:</i><br />
Spring mix<br />
6 to 8 small beets, roasted, peeled and cut into bite sized pieces<br />
Goat cheese, crumbled<br />
Pumpkin seeds<br />
Pomegranate seeds <br />
<i><br /></i>
<b>Instructions:</b><br />
<i>roasted beets:</i><br />
Preheat the oven to 400F. Wrap beets in tin foil, in a single layer (you may need to make two tin foil packages). Roast the beets for 40 to 60 minutes or until fork tender. Let the beets cool until able to handle and then peel.<br />
<i>for dressing:</i><br />
Combine all the ingredients in a medium mason jar and shake to combine. Dressing will keep for up to a week in the refrigerator<br />
<i>for the salad:</i><br />
In a large bowl, combine the greens, beets and desired amount of dressing, tossing to coat.<i> </i><br />
Divide among plates, topping each with a sprinkle of pumpkin seeds, goat cheese and pomegranate seeds.<br />
<br />Anonymoushttp://www.blogger.com/profile/17062984133842305789noreply@blogger.com0tag:blogger.com,1999:blog-3534379453152089533.post-17310714697379173022015-01-18T11:05:00.001-06:002015-01-18T11:05:59.474-06:00Kelsey's Sunday BrunchA couple of weeks ago I rang in the new year with friends down in Houston, Texas. Some highlights of the trip included a trip to the <a href="http://www.houstonzoo.org/">Houston Zoo</a>, which was the biggest zoo I think I've ever been to, and the <a href="http://spacecenter.org/">Johnson Space Center</a>. Also we went ice skating! Outside! In Texas! The weather actually wasn't the greatest when I was there (think 30s and raining) but at least it was better than back home in Wisconsin.<br />
<br />
I didn't go all the way to Texas to not try out some southern cooking. Cajun cooking was consumed. We discovered a hidden treasure in <a href="http://www.raysbbqshack.com/#History">Ray's BBQ Shack</a> for some mighty fine Texas barbecue. I also experienced <a href="http://www.americastestkitchenfeed.com/field-notes/2012/09/the-great-texas-kolache-crawl/">kolaches</a>, which is a pastry, not quite biscuit but not quite croissant, filled with fruit jams, cheeses, bacon or sausage. From my understanding there are many different flavor varieties of which I only tasted two. I think Texas is depriving the rest of the country from these gourmet breakfast hot pocket type treats. Maybe we should start a campaign to spread the love. #ShareTheKolaches anyone?<br />
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With a new year comes a new <a href="https://www.goodreads.com/challenges/3082-2015-reading-challenge">reading challenge</a> (feel free to add me on Goodreads if you use it)! Like last year I set a goal of reading 26 books which I didn't even come close to but I'm giving it another shot for 2015. First up I read <a href="http://www.amazon.com/Tumbleweeds-A-Novel-Leila-Meacham/dp/B00F6I6L9U">Tumbleweeds by Leila Meacham</a>, a Texas football story that follows a love triangle from childhood to adulthood. I gave it 4/5 stars because I became really engrossed in the story and enjoyed watching the characters develop but ultimately didn't like how the book ended.<br />
<br />
On top of reading, I've been busy knitting as well. I recently had the first sale in my <a href="https://www.etsy.com/shop/MidwesternComfort">Etsy shop</a>!<br />
<br />
Did you guys see this story about a <a href="http://www.buzzfeed.com/stephaniemcneal/a-flower-girl-and-ring-bearer-just-got-married?bffb&utm_term=4ldqpgp#.qeVX9jkpqv">flower girl and ring bearer who ended up marrying each other 20 years later</a>? What a fun story to be able to share!<br />
<br />
Wasting food is something I continually seem to have a problem with. Not only do I feel bad about it because there's so many people in the world that could use it, but it's like throwing money in the trash. Wasting less is something I'm going to work on this year thanks to the help of this synopsis on <a href="http://food52.com/blog/12086-how-to-store-your-food-better-in-2015?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+food52-TheAandMBlog+%28The+A%2BM+Blog%29">how to store your food better</a>.<br />
<br />
I hope everyone has a great Sunday and Go Pack Go!Kelseyhttp://www.blogger.com/profile/06651314876908459041noreply@blogger.com0