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THINGS I MADE TODAY
The blog has been on hiatus for over a year but I’m here today to tell you about Thanksgiving. Sure there is a lot I could be catching you up on in life in general, like trips, and work, and the fact that Theo is almost 5 and now goes to school, or my idea to resurrect Things I Made Today into a 2.0 version that is a decent departure fromwhat it is today.
MUSHROOM, SPINACH, AND BROWN RICE LOAF Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly. In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir tocombine.
REUPHOLSTERING A NURSERY GLIDER Reupholstering a Nursery Glider | Things I Made Today. A month or so ago, we bought a glider off Craigslist for $75. I knew that reupholstering it would be the a little bit trickier than my normal sew-all-straight-lines projects, so I’ve been putting it off. But, after spending about 6 hours on it, I can proudly say this was my best upholstery work to date. CARAMELIZED ONION AND RICOTTA TARTE SOLEIL Instructions. Preheat oven to 350F. Melt butter in a medium sized saucepan over medium-high heat. Add onions and cook for 2-3 minutes, until they start to soften. Add sugar, thyme, salt, and pepper. Continue to cook for about 10 minutes, until onions start to brown. ORZO PILAF WITH ITALIAN SAUSAGE Transfer sausage to cutting board. Once cool, slice on a diagonal into large pieces. Meanwhile, add onions, carrots, and celery to pan (if pan is dry, add additional olive oil). Add in oregano, thyme, marjoram, and salt. Cook until vegetables are soft, about 10 minutes. Stir in cooked orzo and raisins. Mix well and add in sausage links. ARANCINI {ITALIAN STUFFED RICE BALLS} Instructions. To make the rice: In a medium sized heavy bottomed saucepan, melt butter. Add rice, coat with butter, and let it toast for 3-5 minutes. Stir in ½ a cup of broth. When it starts to boil, add in garlic powder and saffron. Add broth, ½ a cup at a MEDJOOL DATE AND WALNUT ICE CREAM Transfer back to saucepan. Add whole milk and 1 cup heavy cream to the date mixture. Pour remaining heavy cream into a large bowl and set aside. Over a medium-low heat, stir date mixture until it just barely starts to simmer, then remove from heat. In a small bowl, whisk together the egg yolks. Slowly pour ½ a cup of warm date mixture intothe
ASIAN-STYLE STUFFED CABBAGE ROLLS Instructions. Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice winevinegar.
CARBONARA WITH MUSHROOMS AND PEAS Cook spaghetti until al dente. Meanwhile, in a large saucepan over medium heat, cook bacon until slightly crispy. Stir in garlic, mushrooms, and peas and cook until mushrooms are tender. Turn heat to low. When pasta is done cooking, reserve ½ a cup of cooking liquid and drain the rest. Add pasta into pan with bacon and vegetables andtoss to coat.
WILD RICE WITH KALE, SUN DRIED TOMATOES, AND GRUYERE Cook wild rice according to package instructions. Set aside. Meanwhile, in a large cast iron pan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Add kale, working in bunches if need be, and cook until it begins to wilt and turns a bright green color.THINGS I MADE TODAY
The blog has been on hiatus for over a year but I’m here today to tell you about Thanksgiving. Sure there is a lot I could be catching you up on in life in general, like trips, and work, and the fact that Theo is almost 5 and now goes to school, or my idea to resurrect Things I Made Today into a 2.0 version that is a decent departure fromwhat it is today.
MUSHROOM, SPINACH, AND BROWN RICE LOAF Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly. In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir tocombine.
REUPHOLSTERING A NURSERY GLIDER Reupholstering a Nursery Glider | Things I Made Today. A month or so ago, we bought a glider off Craigslist for $75. I knew that reupholstering it would be the a little bit trickier than my normal sew-all-straight-lines projects, so I’ve been putting it off. But, after spending about 6 hours on it, I can proudly say this was my best upholstery work to date. CARAMELIZED ONION AND RICOTTA TARTE SOLEIL Instructions. Preheat oven to 350F. Melt butter in a medium sized saucepan over medium-high heat. Add onions and cook for 2-3 minutes, until they start to soften. Add sugar, thyme, salt, and pepper. Continue to cook for about 10 minutes, until onions start to brown. ORZO PILAF WITH ITALIAN SAUSAGE Transfer sausage to cutting board. Once cool, slice on a diagonal into large pieces. Meanwhile, add onions, carrots, and celery to pan (if pan is dry, add additional olive oil). Add in oregano, thyme, marjoram, and salt. Cook until vegetables are soft, about 10 minutes. Stir in cooked orzo and raisins. Mix well and add in sausage links. ARANCINI {ITALIAN STUFFED RICE BALLS} Instructions. To make the rice: In a medium sized heavy bottomed saucepan, melt butter. Add rice, coat with butter, and let it toast for 3-5 minutes. Stir in ½ a cup of broth. When it starts to boil, add in garlic powder and saffron. Add broth, ½ a cup at a MEDJOOL DATE AND WALNUT ICE CREAM Transfer back to saucepan. Add whole milk and 1 cup heavy cream to the date mixture. Pour remaining heavy cream into a large bowl and set aside. Over a medium-low heat, stir date mixture until it just barely starts to simmer, then remove from heat. In a small bowl, whisk together the egg yolks. Slowly pour ½ a cup of warm date mixture intothe
ASIAN-STYLE STUFFED CABBAGE ROLLS Instructions. Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice winevinegar.
CARBONARA WITH MUSHROOMS AND PEAS Cook spaghetti until al dente. Meanwhile, in a large saucepan over medium heat, cook bacon until slightly crispy. Stir in garlic, mushrooms, and peas and cook until mushrooms are tender. Turn heat to low. When pasta is done cooking, reserve ½ a cup of cooking liquid and drain the rest. Add pasta into pan with bacon and vegetables andtoss to coat.
WILD RICE WITH KALE, SUN DRIED TOMATOES, AND GRUYERE Cook wild rice according to package instructions. Set aside. Meanwhile, in a large cast iron pan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Add kale, working in bunches if need be, and cook until it begins to wilt and turns a bright green color. MEDJOOL DATE AND WALNUT ICE CREAM Transfer back to saucepan. Add whole milk and 1 cup heavy cream to the date mixture. Pour remaining heavy cream into a large bowl and set aside. Over a medium-low heat, stir date mixture until it just barely starts to simmer, then remove from heat. In a small bowl, whisk together the egg yolks. Slowly pour ½ a cup of warm date mixture intothe
CARBONARA WITH MUSHROOMS AND PEAS Cook spaghetti until al dente. Meanwhile, in a large saucepan over medium heat, cook bacon until slightly crispy. Stir in garlic, mushrooms, and peas and cook until mushrooms are tender. Turn heat to low. When pasta is done cooking, reserve ½ a cup of cooking liquid and drain the rest. Add pasta into pan with bacon and vegetables andtoss to coat.
STIR FRIED BEEF WITH BOK CHOY AND TURNIPS Transfer meat to a large bowl and stir in hoisin sauce. Cover and set aside. Pour out extra liquid from wok. Lower heat to medium high, then add remaining canola oil to wok. Add in garlic, scallions, and ginger and cook until fragrant, about 30 seconds. RED CABBAGE, SWEET POTATO, AND CHICKEN STIR FRY In a large pan or wok, heat sesame oil. Add sweet potatoes and onions and cook until potatoes are tender, about 12 minutes. Sprinkle chicken with salt and pepper, then add it to the pan with ginger and garlic. Cook until chicken starts to brown. Add cabbage and stir fry until it has slightly wilted, about 2-3 minutes. SALMON AND LEEK QUICHE WITH CAPERS Instructions. Preheat oven to 375F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and cook until they soften and glisten, about 10 minutes. Transfer leeks to bowl. Pour remaining olive oil into skillet, add salmon and cook until just BRAISED SALAD TURNIPS Instructions. Melt butter in a heavy saucepan. Add turnips and cook until nicely browned on all sides. Stir in greens and let wilt for a minute or two. Add a dash or salt and a splash of vinegar. 3.2.1294. 06 / 28 / 15 / 7:06 am. people don’t know what to do with them. TROUT WITH SORREL SAUCE Generously salt and pepper the trout fillets, then place them skin side down in the oil (work in batches if needed). Cook until skin is crispy, about 3 minutes, then flip and cook on remaining side for 2-3 minutes, until fish is cooked through. Transfer fish HOW TO BUILD A KILLER CHARCUTERIE BOARD To make the carrots: In a small saucepan, bring vinegar, maple syrup, and salt to a simmer. Add carrots and cook for 2-3 minutes. Remove from heat, let cool, and transfer to a jar. Refrigerate for at least an hour before serving. Carrots will keep in fridge for up to twoweeks.
SKILLET PHYLLO PIE WITH MUSHROOMS AND GOAT CHEESE Skillet Phyllo Pie with Mushrooms and Goat Cheese. Preheat the oven to 400F degrees. Heat 2 tablespoons olive oil in a large, cast iron skillet over medium heat. Add onions and cook until translucent. Turn heat to medium low and cook, stirring occasionally, until onions start to caramelize, about 15 minutes. Turn heat up to high again and add LEMON CURD ICEBOX TART WITH MINT AND BERRIES Whisk together yogurt, lemon curd, honey, and vanilla extract. In a small microwavable bowl, mix together gelatin and water. Let sit for 5minutes.
THINGS I MADE TODAY
The blog has been on hiatus for over a year but I’m here today to tell you about Thanksgiving. Sure there is a lot I could be catching you up on in life in general, like trips, and work, and the fact that Theo is almost 5 and now goes to school, or my idea to resurrect Things I Made Today into a 2.0 version that is a decent departure fromwhat it is today.
MUSHROOM, SPINACH, AND BROWN RICE LOAF Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly. In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir tocombine.
REUPHOLSTERING A NURSERY GLIDER Reupholstering a Nursery Glider | Things I Made Today. A month or so ago, we bought a glider off Craigslist for $75. I knew that reupholstering it would be the a little bit trickier than my normal sew-all-straight-lines projects, so I’ve been putting it off. But, after spending about 6 hours on it, I can proudly say this was my best upholstery work to date. STIR FRIED BEEF WITH BOK CHOY AND TURNIPS Transfer meat to a large bowl and stir in hoisin sauce. Cover and set aside. Pour out extra liquid from wok. Lower heat to medium high, then add remaining canola oil to wok. Add in garlic, scallions, and ginger and cook until fragrant, about 30 seconds. ASIAN-STYLE STUFFED CABBAGE ROLLS Instructions. Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice winevinegar.
CARBONARA WITH MUSHROOMS AND PEAS Cook spaghetti until al dente. Meanwhile, in a large saucepan over medium heat, cook bacon until slightly crispy. Stir in garlic, mushrooms, and peas and cook until mushrooms are tender. Turn heat to low. When pasta is done cooking, reserve ½ a cup of cooking liquid and drain the rest. Add pasta into pan with bacon and vegetables andtoss to coat.
TROUT WITH SORREL SAUCE Generously salt and pepper the trout fillets, then place them skin side down in the oil (work in batches if needed). Cook until skin is crispy, about 3 minutes, then flip and cook on remaining side for 2-3 minutes, until fish is cooked through. Transfer fish PAPRIKA AND THYME ROASTED CHICKEN WITH POTATOES Roasted Chicken and Potatoes. In a small bowl, mix together garlic, salt, paprika, olive oil and thyme. Using your hands, rub the marinade all over the chicken. You’ll probably get some clumps, but that’s fine. Cover and put in the fridge for 6 hours. After 6 hours, take the chicken out or the fridge and rub out some of the clumps of marinade. MEYER LEMON TEA COOKIES Meyer Lemon Tea Cookies. Preheat oven to 350F. In a large bowl, beat butter until it becomes creamy, about 3 minutes. Add powered sugar and beat until fully combined, scraping down sides as needed. Beat in lemon zest and vanilla. Slowly add flour and cornstarch, beating until fully combined and scraping down sides as needed. WILD RICE WITH KALE, SUN DRIED TOMATOES, AND GRUYERE Cook wild rice according to package instructions. Set aside. Meanwhile, in a large cast iron pan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Add kale, working in bunches if need be, and cook until it begins to wilt and turns a bright green color.THINGS I MADE TODAY
The blog has been on hiatus for over a year but I’m here today to tell you about Thanksgiving. Sure there is a lot I could be catching you up on in life in general, like trips, and work, and the fact that Theo is almost 5 and now goes to school, or my idea to resurrect Things I Made Today into a 2.0 version that is a decent departure fromwhat it is today.
MUSHROOM, SPINACH, AND BROWN RICE LOAF Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly. In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir tocombine.
REUPHOLSTERING A NURSERY GLIDER Reupholstering a Nursery Glider | Things I Made Today. A month or so ago, we bought a glider off Craigslist for $75. I knew that reupholstering it would be the a little bit trickier than my normal sew-all-straight-lines projects, so I’ve been putting it off. But, after spending about 6 hours on it, I can proudly say this was my best upholstery work to date. STIR FRIED BEEF WITH BOK CHOY AND TURNIPS Transfer meat to a large bowl and stir in hoisin sauce. Cover and set aside. Pour out extra liquid from wok. Lower heat to medium high, then add remaining canola oil to wok. Add in garlic, scallions, and ginger and cook until fragrant, about 30 seconds. ASIAN-STYLE STUFFED CABBAGE ROLLS Instructions. Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice winevinegar.
CARBONARA WITH MUSHROOMS AND PEAS Cook spaghetti until al dente. Meanwhile, in a large saucepan over medium heat, cook bacon until slightly crispy. Stir in garlic, mushrooms, and peas and cook until mushrooms are tender. Turn heat to low. When pasta is done cooking, reserve ½ a cup of cooking liquid and drain the rest. Add pasta into pan with bacon and vegetables andtoss to coat.
TROUT WITH SORREL SAUCE Generously salt and pepper the trout fillets, then place them skin side down in the oil (work in batches if needed). Cook until skin is crispy, about 3 minutes, then flip and cook on remaining side for 2-3 minutes, until fish is cooked through. Transfer fish PAPRIKA AND THYME ROASTED CHICKEN WITH POTATOES Roasted Chicken and Potatoes. In a small bowl, mix together garlic, salt, paprika, olive oil and thyme. Using your hands, rub the marinade all over the chicken. You’ll probably get some clumps, but that’s fine. Cover and put in the fridge for 6 hours. After 6 hours, take the chicken out or the fridge and rub out some of the clumps of marinade. MEYER LEMON TEA COOKIES Meyer Lemon Tea Cookies. Preheat oven to 350F. In a large bowl, beat butter until it becomes creamy, about 3 minutes. Add powered sugar and beat until fully combined, scraping down sides as needed. Beat in lemon zest and vanilla. Slowly add flour and cornstarch, beating until fully combined and scraping down sides as needed. WILD RICE WITH KALE, SUN DRIED TOMATOES, AND GRUYERE Cook wild rice according to package instructions. Set aside. Meanwhile, in a large cast iron pan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Add kale, working in bunches if need be, and cook until it begins to wilt and turns a bright green color. MEDJOOL DATE AND WALNUT ICE CREAM Transfer back to saucepan. Add whole milk and 1 cup heavy cream to the date mixture. Pour remaining heavy cream into a large bowl and set aside. Over a medium-low heat, stir date mixture until it just barely starts to simmer, then remove from heat. In a small bowl, whisk together the egg yolks. Slowly pour ½ a cup of warm date mixture intothe
RED CABBAGE, SWEET POTATO, AND CHICKEN STIR FRY In a large pan or wok, heat sesame oil. Add sweet potatoes and onions and cook until potatoes are tender, about 12 minutes. Sprinkle chicken with salt and pepper, then add it to the pan with ginger and garlic. Cook until chicken starts to brown. Add cabbage and stir fry until it has slightly wilted, about 2-3 minutes. ORZO PILAF WITH ITALIAN SAUSAGE Transfer sausage to cutting board. Once cool, slice on a diagonal into large pieces. Meanwhile, add onions, carrots, and celery to pan (if pan is dry, add additional olive oil). Add in oregano, thyme, marjoram, and salt. Cook until vegetables are soft, about 10 minutes. Stir in cooked orzo and raisins. Mix well and add in sausage links. CARAMELIZED ONION AND RICOTTA TARTE SOLEIL Instructions. Preheat oven to 350F. Melt butter in a medium sized saucepan over medium-high heat. Add onions and cook for 2-3 minutes, until they start to soften. Add sugar, thyme, salt, and pepper. Continue to cook for about 10 minutes, until onions start to brown. TROUT WITH SORREL SAUCE Generously salt and pepper the trout fillets, then place them skin side down in the oil (work in batches if needed). Cook until skin is crispy, about 3 minutes, then flip and cook on remaining side for 2-3 minutes, until fish is cooked through. Transfer fish SALMON AND LEEK QUICHE WITH CAPERS Instructions. Preheat oven to 375F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and cook until they soften and glisten, about 10 minutes. Transfer leeks to bowl. Pour remaining olive oil into skillet, add salmon and cook until just SOY-GLAZED TOFU, CARROTS, AND MUSHROOMS Combine vegetable oil, soy sauce, and sea salt. In small batches, dredge carrots, mushrooms, and tofu in the mixture. Place vegetables and tofu in a single layer on a baking sheet. Broil for 15 minutes, stir vegetables and turn tofu. Remove mushrooms if they seem like they're done. Cook for an additional 10 minutes on other side. BRAISED SALAD TURNIPS Instructions. Melt butter in a heavy saucepan. Add turnips and cook until nicely browned on all sides. Stir in greens and let wilt for a minute or two. Add a dash or salt and a splash of vinegar. 3.2.1294. 06 / 28 / 15 / 7:06 am. people don’t know what to do with them. ROASTED SUMMER VEGETABLE SOUP Instructions. Preheat oven to 375F. Arrange tomatoes, bell peppers, zucchini, summer squash, eggplant, garlic, and onions on a baking sheet, cut side down, in a single layer. Drizzle generously with olive oil and salt. Bake for 35-40 minutes, until eggplant and bell peppershave a
HOW TO BUILD A KILLER CHARCUTERIE BOARD To make the carrots: In a small saucepan, bring vinegar, maple syrup, and salt to a simmer. Add carrots and cook for 2-3 minutes. Remove from heat, let cool, and transfer to a jar. Refrigerate for at least an hour before serving. Carrots will keep in fridge for up to twoweeks.
THINGS I MADE TODAY
The blog has been on hiatus for over a year but I’m here today to tell you about Thanksgiving. Sure there is a lot I could be catching you up on in life in general, like trips, and work, and the fact that Theo is almost 5 and now goes to school, or my idea to resurrect Things I Made Today into a 2.0 version that is a decent departure fromwhat it is today.
ABOUT - THINGS I MADE TODAY About. My name is Vicky Volvovski. This is a catalogue of all the things I’ve made. Here you’ll find fresh, whole food made from scratch influenced by different cultures and cuisines. I’ve always been curious about food—where it comes from, the best way to prepare it, how it’s used in different countries. When I was 5, my family MUSHROOM, SPINACH, AND BROWN RICE LOAF Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly. In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir tocombine.
REUPHOLSTERING A NURSERY GLIDER Reupholstering a Nursery Glider | Things I Made Today. A month or so ago, we bought a glider off Craigslist for $75. I knew that reupholstering it would be the a little bit trickier than my normal sew-all-straight-lines projects, so I’ve been putting it off. But, after spending about 6 hours on it, I can proudly say this was my best upholstery work to date. ORZO PILAF WITH ITALIAN SAUSAGE Transfer sausage to cutting board. Once cool, slice on a diagonal into large pieces. Meanwhile, add onions, carrots, and celery to pan (if pan is dry, add additional olive oil). Add in oregano, thyme, marjoram, and salt. Cook until vegetables are soft, about 10 minutes. Stir in cooked orzo and raisins. Mix well and add in sausage links. MEDJOOL DATE AND WALNUT ICE CREAM Transfer back to saucepan. Add whole milk and 1 cup heavy cream to the date mixture. Pour remaining heavy cream into a large bowl and set aside. Over a medium-low heat, stir date mixture until it just barely starts to simmer, then remove from heat. In a small bowl, whisk together the egg yolks. Slowly pour ½ a cup of warm date mixture intothe
CARAMELIZED ONION AND RICOTTA TARTE SOLEIL Instructions. Preheat oven to 350F. Melt butter in a medium sized saucepan over medium-high heat. Add onions and cook for 2-3 minutes, until they start to soften. Add sugar, thyme, salt, and pepper. Continue to cook for about 10 minutes, until onions start to brown. CARBONARA WITH MUSHROOMS AND PEAS Cook spaghetti until al dente. Meanwhile, in a large saucepan over medium heat, cook bacon until slightly crispy. Stir in garlic, mushrooms, and peas and cook until mushrooms are tender. Turn heat to low. When pasta is done cooking, reserve ½ a cup of cooking liquid and drain the rest. Add pasta into pan with bacon and vegetables andtoss to coat.
WILD RICE WITH KALE, SUN DRIED TOMATOES, AND GRUYERE Cook wild rice according to package instructions. Set aside. Meanwhile, in a large cast iron pan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Add kale, working in bunches if need be, and cook until it begins to wilt and turns a bright green color. SICILIAN PISTACHIO PESTO PASTA AND SICILY VACATION RECAPCREAMY PISTACHIO PESTO PASTALEMON PISTACHIO PASTAPISTACHIO PASTA RECIPEMILK STREET PASTA WITH PISTACHIOSPASTA WITH PISTACHIO PESTOPASTA WITH PISTACHIOS AND ANCHOVIES Drain water. In a food processor, puree together pistachios, basil, garlic, salt, and ½ cup olive oil until smooth. Add in Parmesan and pulse. If the mixture is too thick, add in a little olive oil at a time until it reaches the right consistency. Once pasta is cooked, combine with pesto. Garnish with basil and serve immediately.THINGS I MADE TODAY
The blog has been on hiatus for over a year but I’m here today to tell you about Thanksgiving. Sure there is a lot I could be catching you up on in life in general, like trips, and work, and the fact that Theo is almost 5 and now goes to school, or my idea to resurrect Things I Made Today into a 2.0 version that is a decent departure fromwhat it is today.
ABOUT - THINGS I MADE TODAY About. My name is Vicky Volvovski. This is a catalogue of all the things I’ve made. Here you’ll find fresh, whole food made from scratch influenced by different cultures and cuisines. I’ve always been curious about food—where it comes from, the best way to prepare it, how it’s used in different countries. When I was 5, my family MUSHROOM, SPINACH, AND BROWN RICE LOAF Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly. In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir tocombine.
REUPHOLSTERING A NURSERY GLIDER Reupholstering a Nursery Glider | Things I Made Today. A month or so ago, we bought a glider off Craigslist for $75. I knew that reupholstering it would be the a little bit trickier than my normal sew-all-straight-lines projects, so I’ve been putting it off. But, after spending about 6 hours on it, I can proudly say this was my best upholstery work to date. ORZO PILAF WITH ITALIAN SAUSAGE Transfer sausage to cutting board. Once cool, slice on a diagonal into large pieces. Meanwhile, add onions, carrots, and celery to pan (if pan is dry, add additional olive oil). Add in oregano, thyme, marjoram, and salt. Cook until vegetables are soft, about 10 minutes. Stir in cooked orzo and raisins. Mix well and add in sausage links. MEDJOOL DATE AND WALNUT ICE CREAM Transfer back to saucepan. Add whole milk and 1 cup heavy cream to the date mixture. Pour remaining heavy cream into a large bowl and set aside. Over a medium-low heat, stir date mixture until it just barely starts to simmer, then remove from heat. In a small bowl, whisk together the egg yolks. Slowly pour ½ a cup of warm date mixture intothe
CARAMELIZED ONION AND RICOTTA TARTE SOLEIL Instructions. Preheat oven to 350F. Melt butter in a medium sized saucepan over medium-high heat. Add onions and cook for 2-3 minutes, until they start to soften. Add sugar, thyme, salt, and pepper. Continue to cook for about 10 minutes, until onions start to brown. CARBONARA WITH MUSHROOMS AND PEAS Cook spaghetti until al dente. Meanwhile, in a large saucepan over medium heat, cook bacon until slightly crispy. Stir in garlic, mushrooms, and peas and cook until mushrooms are tender. Turn heat to low. When pasta is done cooking, reserve ½ a cup of cooking liquid and drain the rest. Add pasta into pan with bacon and vegetables andtoss to coat.
WILD RICE WITH KALE, SUN DRIED TOMATOES, AND GRUYERE Cook wild rice according to package instructions. Set aside. Meanwhile, in a large cast iron pan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Add kale, working in bunches if need be, and cook until it begins to wilt and turns a bright green color. SICILIAN PISTACHIO PESTO PASTA AND SICILY VACATION RECAPCREAMY PISTACHIO PESTO PASTALEMON PISTACHIO PASTAPISTACHIO PASTA RECIPEMILK STREET PASTA WITH PISTACHIOSPASTA WITH PISTACHIO PESTOPASTA WITH PISTACHIOS AND ANCHOVIES Drain water. In a food processor, puree together pistachios, basil, garlic, salt, and ½ cup olive oil until smooth. Add in Parmesan and pulse. If the mixture is too thick, add in a little olive oil at a time until it reaches the right consistency. Once pasta is cooked, combine with pesto. Garnish with basil and serve immediately. ARCHIVE - THINGS I MADE TODAY 2021 Things I Made Today. Email Address . Subscribe . Site byAlsoAlso
CARAMELIZED ONION AND RICOTTA TARTE SOLEIL Instructions. Preheat oven to 350F. Melt butter in a medium sized saucepan over medium-high heat. Add onions and cook for 2-3 minutes, until they start to soften. Add sugar, thyme, salt, and pepper. Continue to cook for about 10 minutes, until onions start to brown. HOW TO BUILD A KILLER CHARCUTERIE BOARD To make the carrots: In a small saucepan, bring vinegar, maple syrup, and salt to a simmer. Add carrots and cook for 2-3 minutes. Remove from heat, let cool, and transfer to a jar. Refrigerate for at least an hour before serving. Carrots will keep in fridge for up to twoweeks.
ARANCINI {ITALIAN STUFFED RICE BALLS} Instructions. To make the rice: In a medium sized heavy bottomed saucepan, melt butter. Add rice, coat with butter, and let it toast for 3-5 minutes. Stir in ½ a cup of broth. When it starts to boil, add in garlic powder and saffron. Add broth, ½ a cup at a ASIAN-STYLE STUFFED CABBAGE ROLLS Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. ROASTED SUMMER VEGETABLE SOUP Instructions. Preheat oven to 375F. Arrange tomatoes, bell peppers, zucchini, summer squash, eggplant, garlic, and onions on a baking sheet, cut side down, in a single layer. Drizzle generously with olive oil and salt. Bake for 35-40 minutes, until eggplant and bell peppershave a
RED CABBAGE, SWEET POTATO, AND CHICKEN STIR FRY In a large pan or wok, heat sesame oil. Add sweet potatoes and onions and cook until potatoes are tender, about 12 minutes. Sprinkle chicken with salt and pepper, then add it to the pan with ginger and garlic. Cook until chicken starts to brown. Add cabbage and stir fry until it has slightly wilted, about 2-3 minutes. TROUT WITH SORREL SAUCE Generously salt and pepper the trout fillets, then place them skin side down in the oil (work in batches if needed). Cook until skin is crispy, about 3 minutes, then flip and cook on remaining side for 2-3 minutes, until fish is cooked through. Transfer fish STIR FRIED BEEF WITH BOK CHOY AND TURNIPS Transfer meat to a large bowl and stir in hoisin sauce. Cover and set aside. Pour out extra liquid from wok. Lower heat to medium high, then add remaining canola oil to wok. Add in garlic, scallions, and ginger and cook until fragrant, about 30 seconds. PAPRIKA AND THYME ROASTED CHICKEN WITH POTATOES Roasted Chicken and Potatoes. In a small bowl, mix together garlic, salt, paprika, olive oil and thyme. Using your hands, rub the marinade all over the chicken. You’ll probably get some clumps, but that’s fine. Cover and put in the fridge for 6 hours. After 6 hours, take the chicken out or the fridge and rub out some of the clumps of marinade.Things I Made Today
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gluten-free onions
shallots
tomatoes
vegetarian
year-round
TOMATO CONFITURE, INARGUABLY THE BEST SAUCE EVER12
/ 22 / 18
One of my favorite things about the internet is that you can just say whatever the hell you want. I love that you can round up the “100 Best Recipes Ever”
and include in it things like “freezer burritos” and that’s okay because there are no rules anymore and this is obviously not even near our biggest problem. So today I’m claiming a spot on the “best ever” list but telling you that this tomato confiture is the best sauce ever, as proven by me, the authority on savory sauces that have been made and that I have also tasted. I feel so strongly about this being the best sauce ever that this year, while deciding what to do for my annual make-100-jars-of-tasty-treats-as-gifts, I included it. For years, I’ve been making jams, marmalades,
and curds — sending my friends and family sweets, but this year, I decided to go for savory. It was because of this sauce. Ever since I got a copy of Taste &Technique
,
I’ve been making it over and over again all year and I have been putting it on everything. I eat it with eggs in the morning, I spoon it on steaks and chicken and pork for dinner. And it pairs perfectly with vegetables like green beans and asparagus and potatoes. I wantedyou all to have it.
But since I cannot send a jar to everyone in the world, which is what I assume is my blog readership at this point, I’m just going to post the recipe for you here. Make it. Enjoy it. Tell me I’m right that it’s the best thing you’ve ever eaten.Serves: ~3½ cups
Ingredients
* ⅓ cup olive oil
* ½ cup yellow onion, minced * ¼ cup shallot, minced * 6 garlic cloves, minced * ½ teaspoon ground cumin * ½ teaspoon ground coriander * ¼ teaspoon red chile flakes * ¼ teaspoon orange zest * ¼ teaspoon fennel seeds * 2 teaspoon Kosher salt * ½ teaspoon freshly ground black pepper * 4 teaspoons yellow mustard seeds * 3 tablespoons tomato paste * ¼ cup brown sugar * ¼ cup sherry vinegar * 3 cups canned tomatoes, with juiceInstructions
* In a large non-reactive saucepan, heat olive oil over medium heat. Add onion, shallot, and garlic and cook for 2-3 minutes, untiltranslucent.
* Add cumin, coriander, chile flakes, orange zest, fennel seeds, salt, pepper, and mustard seeds. Cook, stirring frequently, until mustard seeds begin to pop, about 1 minute. * Add tomato paste and stir until oil starts to separate, about 30 seconds. Stir in sugar and stir until it starts to bubble, about 1 minute. Add vinegar and allow mixture to combine, stirring for about 1more minute.
* Turn heat down to low and add the tomatoes. Continue to cook, stirring frequently, for about 25-30 minutes. The confiture should deepen in color and flavor.3.5.3226
_Recipe adapted from Taste & Techniqueby Naomi Pomeroy._
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parties & holidays
THANKSGIVING 2018, THE RECAP11
/ 24 / 18
I’m still here.
There probably isn’t a better reason to snap back into the blogging spirit than to write about Thanksgiving which is objectively the best holiday of the year. One hundred percent food and zero percent presents and expectations. So here I am, thankful for the family tradition of never making the same recipe twice while still staying within the parameters of what is an acceptable Thanksgiving menu. Kindof.
For those of you who have been here for a long time, you’re well aware of the annual teleconference tradition as documented for the last seven years (2011, 2012
, 2013
, 2014
, 2015
, 2016
,
and 2017
).
For the new people in the room: the intro pretty much tells you everything you need to know.read the rest »
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chocolate dessert
tahini
year-round
CHOCOLATE TAHINI MOLTEN CAKES06
/ 03 / 18
I’ve been sitting on this recipe for weeks now. Probably as many weeks as I spent getting it perfect in small batches for Jason and Theo and I. Over and over. And then for a few guests. And then just for the three of us again. And then finally, when I felt like it was ready to share here I went ahead and made it for my whole family and it turned out less like molten cake and more like shards of cake swimming in delicious tahini and chocolate and I lost all confidence again.read the rest »
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