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本当に、本当に、と言いたいが、すべてを放して、勇敢なやってみるかというよりは、かつてのがすばらしくて中と思い出によりてあれらのずっと嫌がってたかもしれないが、結果は本当にないじゃあないで、また多くの意外な喜びかもしれない……

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Classic Escargots à la Bourguignonne


This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks full lace wigs.
Ingredients

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot

1 7-ounce can snails, rinsed

Preparation

Preheat oven to 400°F.

Purée butter, garlic Antique jewelry, parsley, and shallot in a food processor. Season with salt and pepper.

Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter Outsourcing payroll.

Bake 10 minutes.
PR

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette


yield
Servings: Makes 6 servings
Serve this cold or at room temperature—perfect for a picnic or barbecue handmade jewelry.
Ingredients

8 ounces orzo (about 1 1/3 cups)
6 1/2 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Preparation

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well cloud backup. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill Hong Kong PolyU MBA.

Garnish with basil sprigs and serve cold or at room temperature.

Bay Area BBQ Championship


The Oakland Fire Department BBQ team shares samples and smiles
Liam Mayclem puts on his game face
The Bay Area BBQ Championship is back! On Saturday July 7th, 2012, there will be baseball, beer, bbq and a really good time for all at the Oakland Coliseum. Last year I was a judge and got to eat a whole lot of BBQ with my pal and fellow judge, Liam Mayclem electric motor dc. It was the first year and I was happy to help lend a hand, especially because it was also a benefit for Alternative Family Services, a foster care agency in the Bay Area that supports families and kids service apartments.

Here's what I learned, BBQ is taken very seriously! There is an official organization, the Kansas City Barbecue Society that sanctions competitions and even judges. I'm not a certified judge, but who knows? Maybe someday I will be. There are thousands of dollars in prize money not to mention bragging rights at stake. This year competitors will choose from chicken, pork rib, pork and brisket categories ip networking. Just hearing the names of the teams should be enough to convince you to attend, you'll meet the Butcher's Daughter, Bad 2 the Bone, Bad Boyz of BBQ, Big Dick's BBQ, Casual Smokers, Chain Smokers and Sir Porkalot BBQ. Over 35 pro teams are expected Next Generation Firewall.

The amateur categories are a bit broader and include tri-tip, vegetarian and "Captain's choice" which can be beef, pork, chicken or seafood. There's also a BBQ sauce competition and a "throwdown." I've helped to recruit some of my favorite local chefs as judges--Ben De Vries from Luella, Hoss Zare from Zare at Fly Trap LED Lighting solutions, Scott Youkilis from Maverick and Hog & Rocks, Mitch Rosenthal from Townhall and Tanya Holland form Brown Sugar Kitchen and B-side BBQ.
A winning tailgate dish from 2011 Bay Area BBQ Championship
This is a super family friendly event with carnival attractions, an urban garden, a baseball clinic and lots of entertainment. Tickets are $33 and include both tasting tickets and A's vs. Mariner's game tickets. You won't want to miss the chef demos or the beer tent where you can learn about pairing beer and bbq book hotel hong kong. Check out all the details at Bay Area BBQ. I hope to see you there!

Eco Friendly Shopping Tips + Contest + Giveaway

Shopping eco friendly is easier than you might think, even at a bargain focused store like Grocery Outlet. Recently Grocery Outlet gave me a $30 gift card to see what great eco friendly bargains I could find for Earth Day. Here are my top picks:

Eco Friendly Shopping Tips

1. Buy fresh produce

The less processed and less packaged, the better. Grocery Outlet sells some beautiful greens, I found these greens for just 99 cents a bunch glass teapot set.

2. Choose recycled chlorine free paper products

Recycled paper products are better quality than you might think these days and using them is an easy way to go green.

3. Invest in stoneware and ceramic baking dishes

Made from silica or clay and water, not noxious chemicals, they will last a lifetime if cared for properly with no warping or flaking of non-stick coatings. These beautiful pieces were only $4.99 each.

4. Pick reusable products

I found coffee "pods" for use in Keurig coffee makers and water bottles with water filters.


5. Look for products with minimal packaging

Choose staple items that are packaged in recyclable cardboard, rather than plastic.


One of the easiest things you can do to be eco friendly when it comes to shopping is to use your own bag, rather than choosing "paper or plastic baby bed."

Design Contest
Grocery Outlet is hosting a contest via Instagram where anyone can design their next eco-frugal reusable grocery bag. Imagine how cool it would be to see people shopping with a bag you designed! So design something amazing! Take a picture and post it to Instagram with the tag @grocery_outlet and the hashtag #GOGreenBag

The deadline to enter is April 17 and the winner will be announced on Earth Day (April 22) The prize is a $100 Grocery Outlet gift certificate, and there are runner up prizes as well.

Gift Card Giveaway
Want to try eco friendly shopping at Grocery Outlet? Share your best tip eco friendly tip in the comments and one winner will receive a $30 Grocery Outlet gift card, courtesy of Grocery Outlet.

This giveaway ends at midnight PST on April 21, 2013. I will draw a winner at random on April 22. Open to US residents only. If you register your comment with your email, only I will see it. Grocery Outlet has stores in Arizona, California, Idaho, Nevada, Oregon, Washington and Pennsylvania. To see if there is Grocery Outlet near you amway, use the Grocery Outlet store locator.

Joshua you are the winner! I have emailed you, please send me your mailing address so I can send you the gift certificate.

Orange Marmalade


I don’t know much about celebrities, much less about celebrity couples. Despite having good friends who are very much in the know (one in particular comes to mind) I remain, blithely, and blissfully, unaware. I’ll take my own little (unglamorous) world of weekend markets, chocolate cupcakes, and the occasional sliced/burned finger, thank you very much. This world also comes with irrepressible toddler giggles, the beatific smell of infant feeties, serious contemplation on princess dress attire, and more such commonplace occurrences. Don’t be misled though, this world also includes the tribulations of emergency laundry runs, messy rooms, too much carbs discount designer sunglasses, and the occasional tantrum. Thankfully, there is also family, friends, and lots of gin and tonics!

In short, plain, regular, wonderful, everyday, exhilarating, real, life. Just that. Nothing more, nothing less. But it’s all mine and I couldn’t be more thankful. Perhaps this sounds familiar to you too?

Anyway. Celebrity couples. I’m not the expert and I don’t really try to be. But I must confess I have a few favorites. Right there on the top (next to Jamie and Jools) is the Barefoot Contessa and her beloved Jeffrey. Despite technically living a life some would consider as glamorous (living in East Hampton, Manhattan, and Paris!) she manages to make it seem just as cozily and marvellously ordinary as yours or mine. And how she adores her Jeffrey, makes him drinks when he gets home and romantic dinners outdoors on the grounds of their beautiful Hamptons residence. But what it, always, all boils down to is simple but great food, made with care, and served with love. Something we all can do…whether we have a house in the Hamptons or not.

So when I came across her dedication to Jeffrey in the Barefoot Contessa At Home cookbook, I scooped it into my arms without a moment’s hesitation: “My home is wherever Jeffrey is”

I’ll own up to being an absolute sap Private Cloud. But you’ll thank me when you taste this marmalade.

Orange Marmalade
(adapted from Ina Garten’s Barefoot Contessa At Home)

2 large oranges (I used navel)
4 cups water
4 cups sugar


- Cut the oranges in half crosswise and then into half moon slices. You can do this very thinly for thin-cut marmalade or as thickly as you want for a chunkier version (the original specified very thin slices). If you opt for the thick route, cut each half moon into two. Discard any seeds.
- Place the sliced oranges and all the juices into a stainless steel pot. Add the 4 cups water and bring to a boil, stirring occasionally. Remove from the heat and stir in the sugar until it dissolves. Cover and leave overnight at room temperature.
- The next day, bring the mixture back up to the boil. Reduce the heat to low a simmer, uncovered, for about two hours, stirring occasionally. Turn up the heat to medium and boil gently, stirring more often, for another 20-30 minutes. Skim off any foam that forms on top. Cook the marmalade until it reaches 220F (you can also test for readiness by placing a plate in the freezer and putting a small amount of marmalade on it, return to freezer, and then poke it with your finger – if it is firm and ripples slightly when poked it is done – if the marmalade is too runny cook it for longer, if too hard then add water).
- Pour the hot marmalade into sterilised jars and seal. Flipped the sealed jars upside down and let them cool completely before turning right-side-up again. You can of course use your own method of sterilising.

This is adapted and I have yet to try the original…so keep in mind that this may not even be its best incarnation. Ina’s original recipe includes lemons as well as oranges, so just imagine! Also, I reduced the recipe in half as I am not yet at that domestic wonder-goddess level of making big-batch preserves and “putting up”. My half recipe made 3 regular jam jars (pictured here) and a bit leftover for the refrigerator. Which is perfect for me – some for myself and a couple of jars to gift to friends (one of these went to my best friend K who loves marmalade). It also needs to be said that I didn’t follow instructions closely and did not (or could not) slice my oranges as thin as Ina’s iPhone cover, which made for a more thick-cut marmalade. Perhaps next time I’ll finally spring for that mandolin!

I’ll also confess that what attracted me to this recipe was its simplicity. A lot of marmalade recipes involve multiple sets, what with separating the seeds, putting them in a cheesecloth bag, and whatnot. This one is absolutely bare-bones. Perfect for busy bees and newbie preservers alike. And although it calls for an overnight rest, it actually has very little active time.

The results go far beyond the efforts put in. Not too sweet, but sweet enough that it didn’t matter that I had cut my rinds too thickly…I happily bit right through them. They tasted like bittersweet citrus candy. This is lovely on your morning bread of choice, whether that be croissant or pumpernickel, with a generous pat of butter or an equally generous smear of cream cheese. It is also one of the pillars of my latest favorite sandwich: truffle noir cheese, lardo, and marmalade on whole wheat walnut bread. And if you’ve erred, like I did, on the thickish side, the sweet, sticky segments would do well on a cheese plate. K actually liked the rind this thick so go figure…to each his own ;)

So, to Ina and Jeffrey, to C who is the Jeffrey to my Ina, to K with whom my heavy handed orange rind slices went much appreciated, and to every barefoot contessa out there…this one’s for you!

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