Tuesday, May 31, 2011

Happy 2011 - Big Pictures posterous - StumbleUpon

Happy 2011 - Big Pictures posterous - StumbleUpon

Crazy Illustrations By Chow Hon Lam | Pokkisam blog - StumbleUpon

Crazy Illustrations By Chow Hon Lam | Pokkisam blog - StumbleUpon

Thursday, May 26, 2011

Blackened Salmon Fillets


* 2 tablespoons ground paprika
* 1 tablespoon ground cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1/2 teaspoon ground white pepper
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried oregano
* 4 salmon fillets, skin and bones removed
* 1/2 cup unsalted butter, melted


1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Maple Salmon

Original Recipe Yield 4 servings


* 1/4 cup maple syrup
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1/4 teaspoon garlic salt
* 1/8 teaspoon ground black pepper
* 1 pound salmon


1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Tuesday, May 17, 2011

Me A to Z

A. Age:45,Where did the time go?
B. Bed size: queen
C. Chore you dislike: Cleaning bathrooms
D. Dogs: None right now.
E. Essential start to your day: herb tea or hot chocolate.
F. Favorite color: grey
G. Gold or silver:both
H. Height: 5"2"
I. Instruments you play(ed): none
J. Job title:Mom,Self-employed
K. Kids: One wonderful son(most of the time) :D
L. Live: wherever we want
M. Mom's name: Jackie
N. Nicknames: Wolfdancer,used to go by Teddy Bear
O. Overnight hospital stays: None
P. Pet peeves: rude, impatient people. people who don' t use their turn signals.
Q. Quote from a movie:Can't think of one.
R. Righty or lefty: right
S. Siblings: two brothers,three sisters
T. Time you wake up: usually after 8 hours...
U. Underwear: always!
V. Vegetables you don't like: Okra
W. What makes you run late:um.......traffic, yea, that's the ticket!
X. X-rays you've had: A few.
Y. Yummy food you make: what, me cook?
Z. Zoo animal favorites: Wolves and otters

Now, if you want to join in, be sure to post a comment with a link to your list!

Monday, May 16, 2011

Garlic Or Shallot Jelly

Garlic Or Shallot Jelly

Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Finely chopped garlic -- OR- Shallots
3 cups White wine vinegar -- (about)
2 cups Water
6 cups Sugar
6 fluid ounces Liquid pectin -- OR 4 oz Dry pectin (or agar, if you prefer)
To finish: -- Food coloring (optional)

In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes.

Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours.

Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue.

Measure liquid & add vinegar, if needed, to make 2 cups.

To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute.

To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes.

If desired, stir in 2 drops red, yellow or orange food coloring.

Skim off and discard foam, then spoon hot jelly into hot sterilized, canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool.

Makes about 6 cups (about 24 one-quarter cup servings)

ChupaNote: add red pepper flakes to taste, for some heat, to boiling garlic and vinegar. I used Japanese rice vinegar.

"1recipe dot com"
S(Formatted by Chupa Babi):
"May 2011"
"6 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; trace Fat (0.1% calories from fat); trace Protein; 59g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Vegetable; 4 Other Carbohydrates.

Nutr. Assoc. : 20130 0 0 0 4434 0

Good News

Went to the doctors and my blood pressure is 108/?. Wow!, it's been 185 for years,'course I had leaky valve/heart failure in Dec.So got some good drugs and BP went down. Go to a different doctor on Wed. to check the big C. Hopefully that comes back negative.

Doin' the happy dance.

Sunday, May 15, 2011