Design your own Heinz label, and print it out for your next classy event. Wouldn’t this be great for a wedding kids party?
Sorta-homemade pop. We always water down our juice. Far too much sugar, just not needed.
Instead of water I’ll sometimes switch in Pellegrino – fizzy water. Drinking fizzy water gives me the same internal satisfaction as pop, but without the carbs.
For my own version of pop, I sometimes add juice. Just a splash. Right now drinking "Grapefruit pop" – actually far better than the stuff you buy at the store!
My favorite food is…
Posted in Food
These were most definitely NOT low fat. Never used so much butter in my life.
Leora and I baked them together and used my new icing kit to decorate them.
Chocolate brownie cupcakes (think more brownie than cupcake) topped with a traditional white icing flavoured with peppermint (we tinted some brown with chocolate syrup as well).
Yum. Check out the rest of the set to see our lovely attempt at decorating cupcakes.
When we were visiting with my family in Waddinxveen (Holland), they received a call that a local farm run by a previous student of theirs had some "beests" (sp?) for them. I am unable to find a reference for this online, under various spelling or searches, but it is basically the milk from a cow that has just given birth. It’s the 2nd through 5th milkings, when the milk is much thicker and full of nutrients. This is a delicacy and can be heated up and eaten, plain or with sugar, like a thick cream (it’s quite good). So, we went off to get it.
While there, we got a private tour of their cheese facilities.
Above is the milk being cooled from the body temperature of the cows. When it’s the right temperature, the top is skimmed for butter and the rest becomes cheese. To the right is the first stage of the cheese, where it sits in a barrel for 24 hours, during which time it is turned 4 times. That sucker there is 17 kilos.
To the left above is the salt bath, where the cheese spends three days. After that it comes out a milk white, and it must then be painted several times with wax to get the yellow seal we all know and love. To the right is the name of the farm we visited, Van Der Bas, and we thank them greatly for this private tour!
Here is the final cheese. From this stage it can be eaten or aged, depending on how strong you want it. We tried a one year cheese that kicks the ass of the crappy Gouda we get here in Canada.
Makin’ Turkey
Posted in FoodI’ve got a turkey in the oven. My first time making turkey!
I actually didn’t intend to make a turkey. Ianiv’s grandparents and mom & sister are coming for dinner and I was planning on making chicken. Well, Safeway was out of whole chicken and I was too lazy to go to another store, so I bought turkey.
Crazy to be too lazy to go to another store and yet look at the extra work!
Oh well. Cross your fingers it turns out!
