tag:blogger.com,1999:blog-53289983080104055632024-03-13T15:14:04.977-07:00Chew And ChatWe're all about food — home cooking, restaurants, nutrition, trends, TV shows and more.Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.comBlogger488125tag:blogger.com,1999:blog-5328998308010405563.post-73087914255970282412014-07-01T14:10:00.005-07:002014-07-01T14:10:55.919-07:00MY BLOG HAS MOVED! Find me at <a href="http://chewandchat.com/">Chewandchat.com</a>, or simply wait a few second and you will automatically be transferred. All my old posts and new posts are there.Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-5232039614906529432013-08-05T10:23:00.001-07:002013-08-05T10:23:09.796-07:00Deer Valley Resort Is Tops In 9 Categories of Park City's Best <table border="0" cellpadding="0" cellspacing="0" style="font-family: Arial, Helvetica, sans-serif; text-indent: 0px !important; width: 700px;"><tbody style="text-indent: 0px !important;">
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<span style="font-family: Arial;">Deer Valley Resort won nine Number One awards during the inaugural “Park City’s Best” People’s
Choice Awards presented by <a href="http://echo3.bluehornet.com/ct/14046431:16478383771:m:1:386318760:DCD9189A5C58521E9E9D98AA3EB78394:r"><span style="color: #0000f1;">The Park Record</span></a> on Monday, July 29.<o:p></o:p></span></div>
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<span style="font-family: Arial;">The Park Record asked
100 questions this spring in an online survey that generated nearly 1,000
responses. Deer Valley Resort received the following accolades:<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Resort<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Seafood -
Seafood Buffet<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Childcare
Facility<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Wedding Venue<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Place to Take a
First Date - Deer Valley Concert<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Ski Run -
Stein’s Way<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Athletic
Competition - Visa Freestyle International Aerials (with USSA)<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Live
Entertainment Venue<o:p></o:p></span></div>
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<span style="font-family: Arial;">#1 Best Place to Work -
Company with over 20 employees<o:p></o:p></span></div>
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<span style="font-family: Arial;">#2 Best Ski Patroller-
Steve Graff<o:p></o:p></span></div>
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<span style="font-family: Arial;">#2 Best Property
Management Company<o:p></o:p></span></div>
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<span style="font-family: Arial;">#3 Best Bakery<o:p></o:p></span></div>
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<span style="font-family: Arial;">For more information on Deer Valley, visit <a href="http://echo3.bluehornet.com/ct/14046432:16478383771:m:1:386318760:DCD9189A5C58521E9E9D98AA3EB78394:r"><span style="color: #0000f1;">deervalley.com</span></a>.<o:p></o:p></span></div>
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-22194963410886496012013-07-30T15:24:00.004-07:002013-07-30T15:29:57.435-07:00Rovali's Giving Away Decadence Cake<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">Rovali's on Historic 25th Street in Ogden is giving away a whole Chocolate Decadence Cake as part of its campaign to reach 1,500 Facebook friends. You can enter through the restaurant's Facebook page at </span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><a class="" href="http://www.facebook.com/l.php?u=http://a.pgtb.me/6N2v0s&h=jAQEz4P1R&s=1" rel="nofollow nofollow" style="color: #0068cf; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank">http://a.pgtb.me/6N2v0s</a>. Sharing the page with family and friends will give you an extra entry. </span><br />
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-55216503973433404032013-07-25T11:22:00.003-07:002013-07-25T12:53:32.427-07:00Taste of The Wasatch Fundraiser Aug. 4<a href="http://3.bp.blogspot.com/-cvEe9W5jZYY/UfFsrkhE4dI/AAAAAAAAB4Y/_BqCDKp8fF0/s1600/DESSERT+Frida+Bistro+Chocolate+Cake%5E%5E%5E_DSC6424.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="http://3.bp.blogspot.com/-cvEe9W5jZYY/UfFsrkhE4dI/AAAAAAAAB4Y/_BqCDKp8fF0/s400/DESSERT+Frida+Bistro+Chocolate+Cake%5E%5E%5E_DSC6424.jpg" width="400" /></a><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">To fight hunger in Utah, over 50 of Utah’s top chefs, restaurants and bakers will gather on <b style="font-weight: bold; line-height: 21px;">Sunday, August 4, 2013 at </b></span><a href="http://www.skisolitude.com/" style="color: blue; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank"><b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Solitude Mountain Resort</span></b></a><span style="font-family: 'Times New Roman', serif; line-height: 21px;"> from 11:30 a.m. for VIP ticket holders and noon for general admission until 4 p.m. for the second annual</span><a href="http://tasteofthewasatch.org/" style="color: blue; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank"><b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Taste of the Wasatch</span></b></a><b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">.</span></b><span style="font-family: 'Times New Roman', serif; line-height: 21px;"> </span></span><span class="Apple-style-span" style="color: #444444; font-size: 15px; line-height: 21px;"></span><br />
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<b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Taste of the Wasatch </span></b><span style="font-family: 'Times New Roman', serif; line-height: 21px;">is the state’s most popular culinary benefit. “Funding this year is more important than ever as demand for food continues to increase. One in five Utah children is food insecure or at-risk – meaning they don’t know if they will have food to eat or where their next meal is coming from.” says event organizer Karen Zabriskie. “And r<span style="color: #231f20; line-height: 21px;">ight now, hundreds of Utahns are struggling with hunger. These are often hard-working adults and seniors who simply cannot make ends meet and are forced to go without food for several meals, or even days."</span></span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">All of funds raised at <b style="font-weight: bold; line-height: 21px;">Taste of the Wasatch </b>will <span style="line-height: 21px;"><span style="line-height: 21px;">stay </span>local</span> and to benefit </span><a href="https://www.utahfoodbank.org/" style="color: blue; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank"><b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Utah Food Bank</span></b></a><b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">, </span></b><a href="http://www.uah.org/" style="color: blue; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank"><b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Utahns Against Hunger</span></b></a><span style="font-family: 'Times New Roman', serif; line-height: 21px;">, and The</span><a href="http://www.owcap.org/" style="color: blue; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank"><b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Ogden Weber Community Action Partnership</span></b></a><b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">.</span></b><span style="font-family: 'Times New Roman', serif; line-height: 21px;"> This enjoyable outdoor afternoon benefit is expected to raise nearly $125,000 to help fight hunger.</span></span><span class="Apple-style-span" style="color: #444444; font-size: 15px; line-height: 21px;"><span class="Apple-style-span" style="font-family: 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Times New Roman', serif; font-size: 15px; line-height: 21px;">Guests will enjoy live music (performed by The Staff) and a silent auction which includes weekend getaways, five-night stay at any All Seasons Resort Lodging, art, jewelry and fabulous dining experiences. Some live auction packages include the chefs themselves as they offer to cook a multi-course meal for you and eight of your closest friends.</span><span class="Apple-style-span" style="color: #444444; font-size: 15px; line-height: 21px;"></span><br />
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<span class="Apple-style-span" style="color: #444444; font-size: 15px; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Over 1,500 are expected to attend this gastronomic gala while enjoying fine cuisine from restaurants such as <b style="font-weight: bold; line-height: 21px;">Stein Eriksen’s Lodge’s Glitretind</b>, <b style="font-weight: bold; line-height: 21px;">Log Haven</b>, <b style="font-weight: bold; line-height: 21px;">Deer Valley Resort</b>, <b style="font-weight: bold; line-height: 21px;">The Canyons</b>, <b style="font-weight: bold; line-height: 21px;">The Copper Onion, Plum Alley, Les Madeleines, Pallet Bistro, Aerie </b>and more. The now famous <b style="font-weight: bold; line-height: 21px;">Utah Bakers Dozen</b> will showcase fine desserts from more than 15 of the state’s best pastry chefs and bakers. New restaurants teaming up to help the cause this year include<b style="font-weight: bold; line-height: 21px;"> <span style="color: black; line-height: 21px;">Caterina, Cucina Toscana, Del Mar al Lago, Luna Blanca Taqueria, Riverhorse on Main</span></b><span style="color: black; line-height: 21px;"> (back after six years),<b style="font-weight: bold; line-height: 21px;">Vivace and Zest Kitchen & Bar</b>.</span></span></span></div>
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<b style="font-weight: bold; line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Tickets for Taste of the Wasatch</span></b><span style="font-family: 'Times New Roman', serif; line-height: 21px;"> are $90 for General Admission and $125 for Reserved Seating (VIP), if purchased in advance. Group discounts are available. Tickets can only be purchased online at </span><a href="http://www.tasteofthewasatch.org/" style="color: blue; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">www.tasteofthewasatch.org</span></a><span style="font-family: 'Times New Roman', serif; line-height: 21px;">. Due to changes in the DABC liquor laws, this event is open to adults 21 years of age and over. Bring your ID, e-ticket and enjoy responsibly.</span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif;"><u style="line-height: 21px;"><span style="font-family: 'Times New Roman', serif; line-height: 21px;">Sponsors</span></u><span style="font-family: 'Times New Roman', serif; line-height: 21px;">: Taste of the Wasatch is presented by Solitude Mountain Resort, Nicholas and Company, Whole Foods Market, Salt Lake Magazine and Coca-Cola Smartwater.</span></span><span class="Apple-style-span" style="color: #444444;"><div class="ecxMsoNormal" style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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</span>Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-20498433195557296702013-07-22T19:02:00.002-07:002013-07-22T19:02:33.485-07:00Zucchini & Bacon Soup <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TCyEnoxcT_o/Ue3iJEy35tI/AAAAAAAAB4A/AZKlU2S4vhc/s1600/zucchini.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="268" src="http://4.bp.blogspot.com/-TCyEnoxcT_o/Ue3iJEy35tI/AAAAAAAAB4A/AZKlU2S4vhc/s400/zucchini.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini grows like crazy in Utah gardens. By Valerie Phillips</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Zucchini & Bacon Soup by Valerie Phillips</td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 21px;"></span>Last week, I picked my first zucchini of the summer, and I used it to make Zucchini & Bacon Soup on the KUTV Noon News. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> I also wrote about zucchini in my <a href="http://www.hersutah.com/story/let-s-give-zucchini-little-respect">Standard-Examiner column</a>. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today I went over to the community garden, and two more zucchini had grown to cucumber size, almost overnight. Looks like the zucchini season is already in full swing.</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 21px;">As Ron Bird and I discussed on the KUTV segment, zucchini doesn't get a lot of respect because it's so easy to grow. We take it for granted. You wouldn't think of giving away your asparagus or snap peas that way, would you?. </span><span class="Apple-style-span" style="color: #222222; line-height: 21px;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
It's not just Utah that has a thing about too-much zucchini, because I've found stories from other areas of the country about trying to disguise it in brownies and leaving it on neighbors' doorsteps too.</div>
</span><span class="Apple-style-span" style="color: #222222; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">When I was developing this Zucchini & Bacon Soup recipe for my cookbook, my daughter said, “Oh, you made some broccoli soup!” </span></span><div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 21px;">She was ready to ladle herself a bowlful. But when I told her it was </span><span class="Apple-style-span" style="color: #222222; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">made with zucchini, not broccoli, she put the ladle down. </span><span class="Apple-style-span" style="color: #222222; line-height: 21px;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
When I was developing this Zucchini & Bacon soup for my cookbook, "Soup's On!" my daughter saw it and said, "Oh you made broccoli soup!" When I told her it was zucchini, not broccoli, she was disappointed. </div>
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“If you would have let me think it was broccoli, I probably would have eaten it and loved it,” she said.</div>
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Truth hurts.</div>
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I’ve served this soup for a dozen book signings and the Layton Parade of Homes, and people often mistake it for broccoli soup.</div>
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It's just proof that you can make anything taste better if you put enough bacon, butter or cheese in it.</div>
</span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">Even zucchini is about 95 percent water, it's a good source of vitamins A, C, K and B6, and lots of minerals and fiber. </span></span><div>
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The beauty of this soup is that it needs very little prep work. It takes about two minutes to cut the zucchini into chunks. You don’t have to chop onions or cook bacon, since you’re using dried onion flakes and ready-cooked bacon (the shelf-stable kind that is often sold near the salad dressings). As a bonus, this type of bacon has 33 percent less fat.</div>
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You just let this soup simmer 10 to 15 minutes on the stove or in the microwave, until the zucchini is tender. Then you puree it in two batches in a blender, or with a stick-style immersion blender right in the pot. Add the half-and-half and it’s done. You could use milk or fat-free half-and-half if you want to cut the fat content, because most of the rich, thick consistency comes from the zucchini itself. </div>
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If you want, you can scoop a spoonful of sharp cheddar on each bowl as you serve it. (Makes it easier to fool people into thinking you're serving broccoli soup, if that's your aim!) </div>
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When you’re cutting the chunks of zucchini, it might seem as though you have too much of it. But with its high water content, it cooks down pretty quickly. </div>
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<strong style="font-weight: bold;">Zucchini & Bacon Soup</strong></div>
</span></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Try to use small or medium-size zucchini for this soup; the large ones are pithy and seedy.</span></span></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Two 14 1/2-ounce cans chicken broth</span></em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 pounds zucchini (8-9 cups of chunks, about 5 medium zucchini)</span></em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped frozen onion (or about 3 tablespoons dried onion flakes)</span></em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3-ounce package real bacon bits (about 3/4 cup)</span></em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups half-and-half, or fat-free half-and-half</span></em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon freshly ground pepper</span></em></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Heat broth over low heat while slicing the zucchini in chunks about 1-inch thick.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Turn the heat to high and place zucchini, onion and bacon in the pot.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. When the liquid comes to a boil, turn heat to medium and cover with a lid, allowing mixture to simmer 10-12 minutes. (Or place in a large microwavable casserole dish, cover and microwave for 10-12 minutes).</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Remove pot from heat and allow mixture to cool several minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Puree with a handheld blender, or in two batches in a stand blender. Start with blender on lowest speed, then move to high to reduce splashing.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Return to pan. Add cream or milk and pepper to taste. Reheat and serve. Makes about six 1/2-cup servings.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Options: Garnish with bacon bits, fresh basil, shredded cheddar or <span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Parmesan cheese.</span></span></div>
</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">This recipe comes from “Soup’s On!” by Valerie Phillips <span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">(Covenant, 2012).</span></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com1tag:blogger.com,1999:blog-5328998308010405563.post-81319573392354025762013-07-22T10:56:00.001-07:002013-07-22T11:08:56.650-07:00New Slow Cooker Book: A Lot of Crock<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MNaVfAw7x2k/Ue1zyPq3P2I/AAAAAAAAB3o/jnMJX9SID3g/s1600/crockpot.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-MNaVfAw7x2k/Ue1zyPq3P2I/AAAAAAAAB3o/jnMJX9SID3g/s1600/crockpot.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow cooking is great for summer. Photo by Valerie Phillips</td></tr>
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Most people think of using Crock-Pots in the winter when it's cold. But a slow cooker is great to use during a heat wave like the one we've been experiencing in northern Utah the past month. It uses very little electricity, and a lot less heat than a stovetop or oven.<br />
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Last month I talked to Brenda Stanley, author of a new book, <span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;">“That’s a Lot of Crock!” (Cedar Fort, $12.99), for a <a href="http://www.standard.net/stories/2013/07/15/keep-heat-out-kitchen">Standard-Examiner column.</a></span><br />
A few years ago I did a story on Brenda's cookbook, "Zucchini Houdini." At the time, she was a TV news anchor in Idaho, and her cookbook was a departure from her mystery novels.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-n9ODKADrCuQ/Ue10pZbtLgI/AAAAAAAAB3w/WTpGBCDIq2s/s1600/Brenda-300x225.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-n9ODKADrCuQ/Ue10pZbtLgI/AAAAAAAAB3w/WTpGBCDIq2s/s1600/Brenda-300x225.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brenda Stanley, author of "That's A Lot Of Crock!"</td></tr>
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Although you often think of summer as grilling season, Brenda said it's the best time to use your slow cooker. </div>
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“It keeps the house cool, because you’re not heating up the kitchen by standing over a stove or heating up the oven,” said the author, who also writes her own <a href="http://talesofthedinnerbelle.com/">blog</a> as well as a cooking column, “Tales of the Dinner Belle,” for the Standard-Examiner.</div>
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“And in summer, you want to be doing a lot of things outside. You can put something in the Crock-Pot so you have extra time to work in the yard or do things with the kids. When you come back home, dinner will be ready.”</div>
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Stanley, who lives in Blackfoot, Idaho, owns three slow cookers. One is the classic model first rolled out in the 1970s by the Rival Company, which trademarked the name Crock-Pot. Over the years, slow-cooker manufacturers have come up with features such as removable inserts, locking lids, a keep-warm setting, programmable cooking timers, insulated carrying bags, double- and triple-pots, and a pot that can be placed directly on the stovetop for browning meats.</div>
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But most of the basic principles of slow cooking have remained the same over the many years that Stanley has been cooking with them.</div>
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Stanley, a former television news anchor for the NBC affiliate in Idaho, has written three novels as well as the cookbook “Zucchini Houdini.”</div>
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“I feel you need to write what you know, and I have a large family,” she said. “They are grown and gone now, but I had five kids, with two sets of twins born 20 months apart. I needed something that was going to be efficient and a money-saving way to feed all these people.”</div>
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She relied on a slow cooker for weeknight meals. “I refused to do the eating-out thing. I liked having family dinners when I came home from work, where I could relax and listen to what my kids had been doing during the day. The easiest way to do that was the Crock-Pot.”</div>
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Slow cookers are also budget-friendly because they can tenderize a less-expensive cut of meat, such as a chuck roast, with long, slow temperatures, as in Stanley’s Greek Beef recipe.</div>
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“The Crock-Pot was made for the chuck roast,” she said. “I found that any of the chicken recipes are honestly better if you use a chicken thigh — they’re more tender when you use the cheaper cut.”</div>
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Her book contains more than 80 recipes, from main dishes to desserts.</div>
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“These are recipes that someone might have given me a long time ago and I’ve always used; or one that just came out of necessity, where I’ve got this or that in the pantry, let’s put this together and see if it works.”</div>
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Putting the book together allowed Stanley to clear out her old files of recipes written on yellow legal pads, or old cards and notes.</div>
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“The No. 1 mistake people make is to lift the lid to check on the food, because it takes another 15 minutes to get the heat back up to the same temperature,” she said. “Also, overfilling is a mistake, because it doesn’t cook as well. Filling it up about two-thirds is the best.”</div>
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Pasta and rice can become gluey with long cooking times. Stanley recommends adding them to the pot a half-hour or so before serving time.</div>
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At her book signings, Stanley has found interest in the book from a wide variety of people.</div>
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“There are people who like to cook, but also people who don’t feel like they’ve got the time and they say their family is sick of having frozen pizza. I hope this book will help them get their family to sit down together at the table.”</div>
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Many of her recipes can be found on her website, Talesofthedinnerbelle.com. Her Mexican Chicken recipe is simple and easy to make.</div>
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“The Spicy Asian Beef Short Ribs are amazing,” she said. “It’s one of my signature recipes when I have company over.”</div>
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The Hot Fudge Cake recipe is proof that slow cookers aren’t just for dinner.</div>
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All three of these recipes come from her book:</div>
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<strong style="font-weight: bold;">Spicy Asian Short Ribs</strong></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">3-4 pounds beef short ribs</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup soy sauce</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/3 cup brown sugar</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">3/4 cup rice vinegar</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon garlic, minced</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon ground ginger</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon sesame oil</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 teaspoon crushed red pepper flakes</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup carrots cut into 1-inch chunks</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 head of cabbage, cut into quarters</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 tablespoons cornstarch</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup coarsely chopped green onions</em></div>
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Trim excess fat from ribs and place in the slow cooker. Mix together the soy sauce, sugar, vinegar, garlic, ginger, sesame oil and red pepper.</div>
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Pour mixture over ribs. Place carrots and cabbage on top. Cook on low 7-8 hours.</div>
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Transfer the cabbage, short ribs and carrots to a plate and cover with foil. Skim the fat from the cooking liquid and discard. Turn the slow cooker to high. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Whisk into the cooking liquid and cook until thickened. Spoon the sauce over the short ribs and vegetables and sprinkle with the green onions.</div>
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<strong style="font-weight: bold;">Mexican Chicken</strong></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">20-ounce can enchilada sauce</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 tablespoons brown sugar</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup water</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">5 boneless, skinless chicken thighs</em></div>
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Mix together the enchilada sauce, brown sugar and water. Pour into the slow cooker. Add chicken and stir to coat. Cook on low 6-8 hours. Shred chicken with a fork while still in the slow cooker. Serve in tortillas with your favorite fixings, or over rice, or however you like.</div>
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<strong style="font-weight: bold;">Hot Fudge Cake</strong></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 3/4 cups brown sugar, divided</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 cups flour</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup plus 3 tablespoons unsweetened cocoa powder, divided</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 teaspoons baking powder</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon salt</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup milk</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup butter, melted</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon vanilla</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">3 1/2 cups boiling water</em></div>
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Mix together 1 cup brown sugar, the flour, 3 tablespoons cocoa powder, baking powder and salt. Mix in milk, butter and vanilla until well blended. Pour into the slow cooker. </div>
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Mix together remaining 3/4 cup brown sugar and 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over mixture in the slow cooker. Pour the boiling water over top without stirring. </div>
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Cook on high about 2 hours or until toothpick inserted into center comes out clean. Let it cool about 10 minutes before serving.<br />
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-49511852159460812222013-07-20T23:40:00.000-07:002013-07-29T15:11:35.393-07:00The Patio Project: Northern Utah Restaurants For Great Outdoor EatingWhat Northern Utah restaurants have great patios? During June and July, I worked on a story for the <a href="http://www.standard.net/stories/2013/07/27/eating-feast-alfresco-when-we-say-dining-out-we-mean-dining-out">Standard-Examiner</a> about where to eat outside during the summer -- restaurants with nice patios, decks, courtyards, sidewalk tables, verandahs, whatever you choose to call them.<br />
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I spent many hours driving and walking around Davis, Weber, and Morgan counties with an eye out for oversize umbrellas and outdoor tables and chairs. And I put away a few calories too. The current heat wave made it a little uncomfortable to check out some of these places, but it's still been pretty interesting. I found a lot more places than news space would allow. Some of those that I wrote about didn't make it into the paper. But, that's what blogs are for! If you notice that your favorite patio place isn't listed here, please post a comment. I'd love to hear about places I might have missed.<br />
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<tr><td class="tr-caption" style="text-align: center;">Slackwater Pub's patio is next to the Ogden River Parkway.</td></tr>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>My Top Pick:</b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><a href="http://slackwaterpizzeria.com/">Slackwater Pub & Pizzeria</a></b> (1895 Washington Blvd., Ogden): This was probably my favorite of all the patios I visited. Time stands still when
you're sharing a plate of nachos or a Margherita pizza with a friend, while the Ogden River drifts lazily past. It's easy to forget that
you're a stone's throw from the busy traffic of Washington Boulevard.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> I first assumed that Slackwater's main customer base would be athletic tree-hugger types, since it's located on the Ogden River Parkway and its neighbors are Bingham Cyclery and Peak Performance Running Store. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">The view of Ogden River from Slackwater's patio.</td></tr>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">But there was a diverse mix in the </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">dinner crowd — hipsters, oldsters, dressed up, dressed-down — and
it was all good. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Several bikes were parked in racks along the patio, and we watched a group pedal off down the parkway when they finished their meal.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> And one of my friends, Susan Snyder, said it's a favorite spot for her birdwatching group. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Should the weather turn windy, rainy or simply too hot, the
glassed-in porch offers shelter from the elements. <o:p></o:p></span></div>
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<span style="color: #262626; mso-bidi-font-family: "Lucida Grande";"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As a nightlife bonus, the restaurant often hosts live music
around 7:30-10 p.m. on weekends. But if you'd rather stick to quiet
conversation, you can always eat earlier. <o:p></o:p></span></span></div>
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<span style="color: #262626; mso-bidi-font-family: "Lucida Grande";"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">(<a href="http://slackwaterpizzeria.com/">http://slackwaterpizzeria.com</a>)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Dancing Waters Fountain, </span><span class="Apple-style-span" style="font-size: large;"><a href="http://www.shopatstationpark.com/">Station Park in Farmington</a> </span></div>
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<a href="http://2.bp.blogspot.com/-Wd-YNwf4eN4/UetrSELPVJI/AAAAAAAAB3Q/GuzPAUrmoWs/s1600/patio11.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-Wd-YNwf4eN4/UetrSELPVJI/AAAAAAAAB3Q/GuzPAUrmoWs/s400/patio11.JPG" style="cursor: move;" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #363636; font-size: small;"><b>Station Park has created a pedestrian plaza that's become a great gathering spot. </b></span><span class="Apple-style-span" style="color: #363636; font-size: small;">Every hour on the hour, the fountain spurts out a light-and-sound show, choreographed to songs such as "Rollin' In the Deep," by Adele, "Jump!" by Van Halen, or "Celebration" by Kool and the Gang. </span><span class="Apple-style-span" style="color: #363636; font-size: small;"><b><a href="http://parkstonerestaurants.com/">Park Stone Wood Kitchen</a> (905 W. Promontory, Farmington) and <a href="http://settebello.net/">Settobello Pizzeria</a> Napoletana both offer a nice view of the fountain. </b></span></div>
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<span class="Apple-style-span" style="color: #363636; font-size: small;">You can sit outside, shaded by umbrellas; or inside, where the glass walls can retract, giving the feeling of al fresco dining with indoor comforts. All the while, the heady aromas of wood-burning stoves, baking pizza and sizzling steaks waft through the air.</span><span class="Apple-style-span" style="color: #363636; font-size: small;">If you're eating at Park Stone Wood Kitchen, you'll want to sit on the east side patio to avoid the noise from the nearby kids' playground.<span style="mso-spacerun: yes;"> </span>The fountain area has a number of outdoor tables, so another option is to get take-out from Bandidos Mexican Grill, Sugar Daisy Bakery or Orange Leaf Frozen Yogurt, and sit on the plaza.<br />Live concerts take place around the plaza area every Saturday in the summer, from 7-9 p.m. But if you'd rather avoid the crowds, you may want to eat earlier. We were at the concert last weekend, and it was packed with at least 1,000 people. </span></div>
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<span class="Apple-style-span" style="color: #363636;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3.</span> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: large;"><a href="http://ogdenjunction.com/">The Junction</a>, (site of the former Ogden Mall, from about 23rd &Washington to 24th & Kiesel) is another patio haven.</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div>
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<a href="http://4.bp.blogspot.com/-Xh9DiZ-y8XE/UetnfUq3C2I/AAAAAAAAB1I/fUhQs81FS9I/s1600/patio8.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="230" src="http://4.bp.blogspot.com/-Xh9DiZ-y8XE/UetnfUq3C2I/AAAAAAAAB1I/fUhQs81FS9I/s1600/patio8.JPG" style="cursor: move;" width="320" /></a></div>
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Sonora Grill's patio at The Junction in downtown Ogden.</div>
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<span class="Apple-style-span">A restaurant destination is growing around The Junction's nicely manicured garden plaza. </span><a href="http://www.thesonoragrill.com/">Sonora Grill</a> <span class="Apple-style-span"> Santa Monica Pizza & Pasta Company, Five Guys Burgers and Fries, Iggy's<span style="mso-spacerun: yes;"> </span>and All the Perks Espresso Café all have outdoor patios facing the pretty flower beds. Most of them are shaded with umbrellas, and Santa Monica Pizza & Pasta Company has overhead shades on the west side that can be lowered for shelter from the afternoon sun. Heading south, Brixton's Baked Potato (http://brixtonsbakedpotato.com) has a couple of umbrella-topped tables, too. So if you've spent some time at the Children's Museum or Salomon Center, of it you're on your way to a movie or Raptor's Game, you've got several options where you can pause and refresh. </span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4. <a href="http://roostersbrewingco.com/">Rooster's Brewing Company</a> and <a href="http://corbinsgrille.com/">Corbin's Grille in Layton</a> </span><span class="Apple-style-span" style="font-size: small;">(748 W. Heritage Park Blvd., Layton) </span></b><span class="Apple-style-span" style="font-size: small;">These two (separately owned) restaurants share patios that overlook a waterfall pool with pretty pond lilies — a refreshing oasis on a summer day.</span><span class="Apple-style-span" style="font-size: small;"><span style="mso-spacerun: yes;"> </span></span><span class="Apple-style-span" style="font-size: small;">During the day, the umbrellas shade the tables, and during dinner, the east-facing space is shaded by the building.</span></div>
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The space is put to good use on the Rooster's patio, growing hop vines used for beer making, and mint for mojitos, mint lemonade and a garnish for Triple Chocolate Mint Mousse Cake, according to Nathan Layton, a Roosters manager.<o:p></o:p></div>
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Some Roosters guests can sip one of the house-brewed beers, while teetotalers can chill with a mug of micro-brewed Roost Beer.<o:p></o:p></div>
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The patio is especially popular for Roosters' weekend brunch. <span style="mso-spacerun: yes;"> </span>"We'll have open tables inside, but people will be on a wait list to sit outside."<o:p></o:p></div>
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And it isn't just a summer thing. In spring, customers start migrating to the patio once the weather hits 55-60 degrees, and keep coming until October, he said.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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"There's a married couple that comes in often, and they would sit outside all year long if we kept tables out there."<o:p></o:p></div>
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<span class="Apple-style-span" style="font-size: large;">5. Ogden's <a href="http://www.historic25.com/">Historic 25th Street</a> is like Patio Alley. You'll find:</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xwlWn5GllIA/Uetng05hduI/AAAAAAAAB1Q/IVEkwB7CdYA/s1600/patio7.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="259" src="http://2.bp.blogspot.com/-xwlWn5GllIA/Uetng05hduI/AAAAAAAAB1Q/IVEkwB7CdYA/s1600/patio7.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tona Sushi's new patio on 25th Street, Ogden</td></tr>
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<a href="http://tonarestaurant.com/">Tona Sushi</a>: The backyard patio is new this summer. Husband and wife Tina Yu and Tony Chen have installed a mister with a light spray of water from the shady tree limbs above. <br />
"Sometimes when it gets up to 100 degrees, the mister really helps," said Tina Yu. <br />
The patio is flanked by planters of herbs and vegetables such as tomatoes, basil, peppers, and zucchini, that offer a nice ambience, as well as fresh-picked ingredients. There are also edible flowers such as nasturtiums that are picked and used as edible garnishes.<br />
They've owned the restaurant since 2004, "it's an on-going project; we do a little here and there."<br />
There are five black wrought-iron tables. "Sometimes we're busy enough during the nighttime that people will still want to come out heare and eat," she said. <br />
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Lucky Slice has some tables on the west side of the building, and a large picnic table in the back.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AXM0q2HCmrY/UetrLl9fWPI/AAAAAAAAB24/rcXDfsMZkFo/s1600/patio14.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-AXM0q2HCmrY/UetrLl9fWPI/AAAAAAAAB24/rcXDfsMZkFo/s320/patio14.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Union Grill's patio in downtown Ogden.</td></tr>
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<a href="http://www.uniongrillogden.com/">Union Grill</a>: Eight tables with a vintage vibe overlook the Union Station fountain. The chairs have an intentional antique-rusted look. <br />
When I visited a few weeks ago, a waitress told me it was still a work in progress, and umbrellas were going to be added soon.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pizc563j0MI/UetneKLSHsI/AAAAAAAAB1A/drMT3Y0SSGQ/s1600/patio9.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-pizc563j0MI/UetneKLSHsI/AAAAAAAAB1A/drMT3Y0SSGQ/s1600/patio9.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two-Bit Street Cafe's sidewalk tables on Historic 25th Street.</td></tr>
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<a href="http://twobitstreet.com/">Two Bit Street Cafe</a> has set up a few dark green metal tables with matching chairs in front of the restaurant, bordered by petunias in purple, red and white.<br />
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Good Life Cafe & Juice Bar have a couple of sidewalk tables with umbrellas .<br />
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Jasoh! has a nice view from the second-floor screened-in balcony.<br />
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Two tables on the sidewalk in front of Grounds for Coffee.<br />
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<tr><td class="tr-caption" style="text-align: center;">Roosters' patio, Historic 25th Street, in downtown Ogden.</td></tr>
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<a href="http://roostersbrewingco.com/">Roosters'</a> patio is positioned between two buildings, so you don't have west-facing sun in your eyes. <br />
It's shaded with canopies that are strung with lights for festive nighttime dining. A tall red wrought-iron fence encloses it from the sidewalk.<br />
This patio has a special place in my heart. My farewell lunch took place here in August 2000, when I left the Standard-Examiner to become the Deseret News food editor. I guess I've come full circle because I'm back as a correspondent for the Standard-Examiner.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aozeVMKjhT8/UetrJe_I1cI/AAAAAAAAB2o/4kVI1rkGJD4/s1600/patio16.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-aozeVMKjhT8/UetrJe_I1cI/AAAAAAAAB2o/4kVI1rkGJD4/s320/patio16.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great Harvest Bread, Historic 25th Street, Ogden</td></tr>
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Great Harvest Bread has a few tables on the sidewalk, sheltered under bright green and yellow umbrellas.<br />
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<tr><td class="tr-caption" style="text-align: center;">Angelica Sweet, general manager of Bistro 258.</td></tr>
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<a href="http://www.bistro258.net/">Bistro 258</a>: "We added the fencing last summer for privacy," said Angelica Sweet, the general manager of Bistro 258. "My favorite part is the lilac bushes that surround it; the scent of lilac is so great in the spring."<br />
There's also a grape arbor and climbing ivy.<br />
"If it's too hot, they don't like to be out here, but once the sun goes down it fills up, and it seats about 25 people."<br />
"People really love their patios here in Ogden," she said.<br />
"They are cooped up indoors all winter, and it feels so good ot be outside."<br />
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<tr><td class="tr-caption" style="text-align: center;">Bistro 258 and The Athenian patios, Historic 25th St., Ogden</td></tr>
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LaFerrovia's brick-surfaced courtyard seems more secluded with the bordering bushes and pine trees.</div>
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<tr><td class="tr-caption" style="text-align: center;">Taggart's Grill, I-84, Exit 108. </td></tr>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6. Taggarts Grill </span>(1105 Taggart Lane, Morgan, Utah)</b><br />
It's known for its
rich history and even richer desserts, but this popular diner is also great for
outdoor eating. <o:p></o:p></div>
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Although the address might say that Taggart's is in Morgan, you
actually need to stay on I-84 about five miles past the town of Morgan, and get
off at exit 108 . <o:p></o:p></div>
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The patio at the back of the log-cabin-style restaurant
overlooks a grassy area with a koi pond and waterfall. Hanging baskets of
colorful flowers add to the summery charm. There's a satisfied buzz of happy,
hungry customers kicking back with chicken enchiladas or Taggart Burger on a
Friday night. <o:p></o:p></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qe6DMK8sxJo/UetrOXEHBRI/AAAAAAAAB3I/hzkkWI0Uobk/s1600/patio12.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-qe6DMK8sxJo/UetrOXEHBRI/AAAAAAAAB3I/hzkkWI0Uobk/s320/patio12.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The koi pond at Taggart's Grill.</td></tr>
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<br /></div>
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Since the building is nestled up against the mountainside on
the west, the patio is shielded from the setting sun at dinnertime. East side
trees, a partial roof, table umbrellas and the canyon breeze all help cool
things down in the daytime.<span style="mso-spacerun: yes;"> </span></div>
<o:p></o:p><br />
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But be forewarned: at 6 p.m. on a recent Friday night, there
was a long waiting line out the door.<span style="mso-spacerun: yes;"> I came, I saw, and I decided I'd better find somewhere else if I wanted to get dinner that night. </span><o:p></o:p></div>
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(<a href="https://www.facebook.com/pages/Taggarts-Grill/254379037367?sk=app_2373072738%2F)">https://www.facebook.com/pages/Taggarts-Grill/254379037367?sk=app_2373072738%2F)</a><o:p></o:p></div>
<!--EndFragment--><br />
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<br /></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-avQNj_OWShE/UetnlOUh2pI/AAAAAAAAB1o/pUvJZ10XXBU/s1600/patio4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-avQNj_OWShE/UetnlOUh2pI/AAAAAAAAB1o/pUvJZ10XXBU/s400/patio4.JPG" width="345" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Harley & Buck's chef, Craig Bonham.<br />
<span class="Apple-style-span" style="font-size: small;"><br /></span></td></tr>
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<o:p></o:p></div>
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<span style="mso-spacerun: yes;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">7. <a href="http://harleyandbucks.com/">Harley & Buck's,</a></span> at the Wolf Creek Golf Course in Eden, Utah.</b></span></div>
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<b><br /></b></div>
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Ironically, the night we visited Harley & Buck's happened to be the only stormy day in June! We tried to sit out on the patio, but gusty wind changed our minds, so we sat in the sports-bar room that divides the two balcony patios. But the picture windows gave us the same beautiful view. The smaller patio has elegant wooden tables. The bigger side, which wraps around the building, uses black wrought iron furniture, with colorful padded seat cushions on the high bar chairs.</div>
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<br /></div>
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Both sides offer
stunning views of <span style="mso-spacerun: yes;"> </span>the Wolf Creek Golf
Course, Pine View Reservoir, and the surrounding mountains. It's a nice
backdrop for a Kona Coast ribeye steak that Kim ordered, served with creamy mashed potatoes (I stole a forkful!). I started out with a half-size Eden's Best Salad, a sweet/savory
mix of spinach, apple, raspberries, feta and almonds. And then I went for the Monday night Burger Bar. </div>
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<o:p></o:p></div>
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Although the menu can get pricey, you can stay on budget by
paying attention to chef Craig Bonham's nightly specials, at
<a href="http://harleyandbucks.com/">http://harleyandbucks.com</a>. Monday night is a Burger Bar, with prices starting
at $7 for a quarter-pounder that you can pile high with caramelized onions,
sautéed mushrooms, chiles, lettuce, tomato slices and other toppings.<span style="mso-spacerun: yes;"> </span>It comes with "endless"
fries too, although if you can eat more than the original pile on the plate, you'd probably need to walk home from Eden to work it off. <o:p></o:p></div>
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Harley & Buck's is open from 5-9 p.m., seven nights a
week. Should you want lunch, the Blue Coyote on the ground floor below is from
9 a.m. to 30 minutes after sunset, serving Wolf Creek's golf crowd. Its patio,
shaded with canvas sails, offers a nice view of the valley as well.</div>
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<a href="http://4.bp.blogspot.com/-tiIktdnr8Vw/UetnzL1xSoI/AAAAAAAAB2I/14cPuSlZctM/s1600/patio1.JPG" imageanchor="1"><span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-tiIktdnr8Vw/UetnzL1xSoI/AAAAAAAAB2I/14cPuSlZctM/s1600/patio1.JPG" width="320" /></span></a>
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<span class="Apple-style-span" style="color: #1a1a1a;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8. <a href="http://www.ilovebellas.com/">Bella's Fresh Mexican Grill</a> </span>(2651 North 1850 West, Farr West)</b>
When I asked to sit on the patio on hot June afternoon, the
hostess at Bella's talked me out of it, saying it was too hot. I asked to see it anyway, and found that she was right. With a temperature of 103
degrees, the large canopy
sails can't offer enough protection against the blazing sun. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #1a1a1a;">But in the evening, when the heat subsides, the
stucco-and-brick-walled courtyard has just the right ambience for sizzling fajitas
and other Mexican specialties. You can add to the festive feeling by with an
order of Guacamole Fresco made right at your table <span style="color: #1a1a1a; mso-bidi-font-family: Georgia;">in a molcajete (mol-ca-hay-tay), a very heavy,
mortar-and-pestle type tool made of lava rock. <o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #1a1a1a;">The courtyard seats about 150, according to owner Joe
Cottam, and is sometimes booked for concerts, high school reunions, weddings
and quincineras. But if you want to sit there for lunch, wait until the summer
heat wave subsides. <o:p></o:p></span><br />
<span class="Apple-style-span" style="color: #1a1a1a;">"We put it on the wrong side of the building," he told me. "That west side gets so hot." </span></div>
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<span class="Apple-style-span" style="color: #1a1a1a;"><span style="color: #1a1a1a; mso-bidi-font-family: Georgia;">"We've
been here since 2003, and we've always had the patio," said manager Terri
Strand. "We've tried to make it shadier; we've even tried a mister out
there to cool it off, but it didn't work when it's this hot."<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #1a1a1a;"><span style="color: #1a1a1a; mso-bidi-font-family: Georgia;">(<a href="http://www.ilovebellas.com/">http://www.ilovebellas.com</a>)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #1a1a1a;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span> </b></span><span class="Apple-style-span" style="color: #1a1a1a;"></span><br />
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<span class="Apple-style-span" style="color: #1a1a1a;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">9. <a href="http://www.theoaksinogdencanyon.com/">The Oaks</a> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(750 Ogden Canyon)</span></b></span></div>
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<span class="Apple-style-span" style="color: #1a1a1a;"><o:p></o:p></span></div>
<span class="Apple-style-span" style="color: #1a1a1a;">
</span><span class="Apple-style-span" style="color: #1a1a1a;">If you're willing to put up with the road construction in Ogden Canyon, the chances are good that you won't have to wait for a table on this popular patio. Business is down by about 30 percent since the construction began, according to owner Belinda Rounkles.</span><span class="Apple-style-span" style="color: #1a1a1a;"><div class="MsoNormal">
The patio is an idyllic setting, next to the Ogden River and
the mountainside. And when it's hot in the valley, it's ten degrees cooler than
downtown.<o:p></o:p></div>
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"It's so nice and quiet, you've got the river and birds
chirping," said Rounkles. "You don't even realize you're just off the
highway." <o:p></o:p></div>
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When she and her husband bought the restaurant in 1981, it
only offered a takeout menu. They built the patio a few years later.<o:p></o:p></div>
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"That was the best idea," she said. "People
love to come out here.<span style="mso-spacerun: yes;"> </span>Sundays are our
busiest day, and people will wait for an outside table even though we'll have
the majority of our indoor tables open."<o:p></o:p></div>
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Large groups often reserve the two big covered tables next
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(<a href="http://www.theoaksinogdencanyon.com/">http://www.theoaksinogdencanyon.com</a>)<o:p></o:p></div>
<!--EndFragment--><br />
<!--EndFragment--></span><br />
<!--EndFragment-->Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com1tag:blogger.com,1999:blog-5328998308010405563.post-88201008013355644532013-07-19T10:42:00.003-07:002013-07-19T10:42:38.432-07:00Orange Leaf Back In Farmington!<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Orange Leaf is finally back in business. The Station Park development announced that the self-serve frozen yogurt chain has opened just went of the "dancing waters" fountain, in the area known as The Village.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The Orange Leaf outlet, owned by Kim Bullard, first opened next to Smith's in Farmington. It seemed to be a popular hang-out for families, teens and all ages. When the store closed in anticipation of the move to Station Park, locals went through a bit of frozen yogurt withdrawal.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Meanwhile, the fountain area around Station Park has been in sore need of some quick-serve places, so that people can sit in the tables on the plaza and enjoy the water/light/music show while they sip a drink or nibble on a snack or meal. Johnny Rocket's, Park Stone Wood Kitchens, and Settobello's Pizzeria surrounding the fountain are all sit-down restaurants. Conceivably, you could go in to the Cinemark theater and buy a drink and popcorn to bring outside, but for theater prices, it's a pretty expensive snack.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sugar Daisy Bakery and a fast-casual Mexican chain, Bandidos, opened a few weeks ago on the fountain plaza. With Orange Leaf, there are a lot more take-out food options. I expect the tables around the plaza will be filled every night from now on. </span><br />
<span class="Apple-style-span" style="color: #444444; line-height: 21px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Orange Leaf will be open Monday through Thursday 12 p.m. to 10 p.m., Friday and Saturday from 12 p.m. to 11 p.m. and closed Sunday noon.</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Station Park is located in Farmington, Utah at the intersection of I-15, Highway 89 and Legacy Parkway, and Front Runner. Developer, CenterCal Properties, has opened 500,000 square feet of retail space on the site since August 2011, and is continuing to construct an additional 500,000 square feet in the Village Center. For more information about new restaurants, stores and upcoming events visit <a href="http://www.ShopAtStationPark.com/" style="color: #0068cf; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank">www.ShopAtStationPark.com</a> and <a href="http://Facebook.com/ShopAtStationPark" style="color: #0068cf; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank">Facebook.com/ShopAtStationPark</a>.</span></div>
<div>
<br /></div>
</span>Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-35656041014033307022013-07-17T22:33:00.001-07:002013-07-17T22:33:14.668-07:00Utah Food World Is Well-Connected
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Over the past 20 years that I've been covering the food
scene in Utah, I've found that it's a well-connected world, since chefs,
restaurateurs, employees, food suppliers and customers often rub shoulders with
each other. And, many people in the food industry tend to move around to
different jobs. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">So when two "food" people first meet each other,
it takes just a few minutes before they realize they know a lot of the same
people. It's almost like the "Six Degrees of Kevin Bacon" idea that
nearly anyone in Hollywood can be linked to Kevin Bacon. In the case of Utah
food happenings, maybe "Six Degrees of Bacon" is more appropriate. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A few weeks ago I met a friend, Donna Kelly, for dinner at the recently-opened Brio Tuscan
Grille in downtown Salt Lake City.<span style="mso-spacerun: yes;"> </span>In chatting with the general manager, Bob Boyland,
we realized we knew some of the same people. I tried to recall the name of a restaurant
owner that I used to privately think of as "Dapper Dan" because he
was so well-dressed.<span style="mso-spacerun: yes;"> </span>Bob supplied the
name, adding, "He always looks like he just stepped out of GQ; he could be
a model." <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I nodded in agreement, but kept my "Dapper Dan"
nickname to myself. When I found out that Bob had owned former food businesses in Layton and Ogden, I decided this would make a good <a href="http://www.standard.net/stories/2013/07/15/utah-food-lovers-related-six-degrees-bacon">column for the Standard-Examiner</a>, which likes to have a "top of Utah" angle in its stories. a business in Layton and o I decided that this would end up being good fodder for my <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bob's career started when he opened a small sandwich shop near Layton High
called Hoagies Heroes, which he owned for seven years. He later opened a coffee
shop in Ogden called Cup Cup And Away.<span style="mso-spacerun: yes;"> </span>Do
these places ring a few bells with Layton High alumni, or with Ogdenites who tend
to hang at coffee shops with catchy names? <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">After a stint with the Kenny Rogers Roasters restaurant
chain, he opened up a smoothie bar in Sugarhouse that he called Jungle
Juices.<span style="mso-spacerun: yes;"> </span>(See what I mean about the
catchy names?)<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"That was a really fun one, I had all kinds of fun
names for the smoothies, and we had coffees and baked our own muffins and
cookies," he said.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When an opportunity came up, he sold Jungle Juices and became
the manager of the deli and coffee bar and the downtown Wild Oats store (before
it became Whole Foods). <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"Then I went to work for the Harmons grocery store
chain as they were getting into the natural foods business," he said.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">So how did he get from hoagies, coffee, smoothies and
natural foods to an Italian restaurant?<span style="mso-spacerun: yes;">
</span>Through Buca di Beppo, another Italian chain that opened its first Utah
location in anticipation of the 2002 Winter Olympics. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"I did some research looking into Buca di Beppo, and one
day I got a call from a recruiter. I was there for 11 years, starting as a sous
chef, then became the head chef, and then was the general manager for
six-and-a-half years," he said.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">So it wasn't such a big leap to Brio, which is a bit more
upmarket than Buca di Beppo or Olive Garden. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"Once I ate the food at the Murray store, I was
sold," he said.<span style="mso-spacerun: yes;"> </span>"The food here
is a lot of crafty culinary type of cooking, with combinations of sweet and
savory and layered flavors. There's a lot more technique and education that
goes into it."<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I have to agree.<span style="mso-spacerun: yes;"> </span>I ordered Salmon Griglia (grilled salmon)
with roasted vegetables ($16.95), which tasted way more flavorful than the 450
calories listed on the menu. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">One of the daily soups is a
luxurious lobster bisque, studded with little chunks of lobster ($5.95). There
are a lot of pastas of the menu, but nearly as many steaks, chops and seafood. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Since Brio seems to be a successful
career move for Boyland, it might be his last in a long line of food jobs. But
I have no doubts that in the future, I'll be talking to another chef or
restaurant manager, and we'll discover that we both know Bob Boyland. The Six
Degrees of Bacon strikes again. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
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http://www.standard.net/stories/2013/07/15/utah-food-lovers-related-six-degrees-baconValerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-25398369834233294552013-07-11T12:38:00.005-07:002013-07-11T21:15:29.588-07:00Say Cheese! Ogden's Birds and Bees Fundraiser<br />
<span class="Apple-style-span" style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Summer is a great time for food fests, including the seventh annual Union of the Birds and the Bees fundraiser, at Ogden’s Union Station (2501 Wall Ave.) on July 19, from </span><span class="Apple-style-span" style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"><span style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; line-height: 1.5; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">7 p.m. to 10 p.m.</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"></span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Beehive cheesemaker Tim Welsh, Roosters brewmaster Steve Kirkland and Roosters chef/owner Pete Buttschardt are collaborating on a tasting menu that combines award-winning cheeses and locally brewed beer. The band Shades of Grey, from Huntsville, will perform at the event.</span></div>
<span class="Apple-style-span" style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">
</span>
<div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; text-indent: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Tickets are $50 per person, with proceeds benefiting the Union Station Foundation.</span></div>
<span class="Apple-style-span" style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">
<div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; text-indent: 0px; vertical-align: baseline;">
Some of the dishes include Diamondback Ale Glazed Pork Drumsticks and SeaHive Stuffed Potatoes. SeaHive cheese is hand-rubbed with local honey and Redmond RealSalt, and won a third place in 2011 from the American Cheese Society.</div>
</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="color: #353433;">There's
also Carne Asade and Smoked Habanero Tacos (using Promontory with Habanero
cheese, which was awarded first place in the spiced cheese category by the
Idaho Milk Producers Association in 2010). </span></span><br />
<div>
<span class="Apple-style-span" style="color: #353433; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">The
Lemon Arugula Salad includes Aggiano, a parmesan-type cheese developed by the Utah State University Dairy Department. I've tasted this one before (it's also made at Heber Valley Artisan Cheese, since USU has shared its recipe). It's creamier than regular parmesan, with a strong, sharp flavor. </span></div>
<div>
<span class="Apple-style-span" style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"><span style="color: #353433; mso-bidi-font-family: Georgia;">I'm
told that this event has sold out in the past, so get your tickets while you
can.<span style="mso-spacerun: yes;"> </span>You can buy them online at </span><span style="color: #343434; mso-bidi-font-family: "Times New Roman";"> <a href="http://www.beehivecheese.com/"><span style="color: #004ec9; text-decoration: none; text-underline: none;">www.beehivecheese.com</span></a></span><span style="color: #353433; mso-bidi-font-family: Georgia;">, or Roosters or Union Grill
locations.<span style="mso-spacerun: yes;"> </span>For those coming from Salt
Lake and Davis counties, it's an easy trip on the FrontRunner.</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Here is my article on the event as it appeared in the Standard-Examiner: </span><a href="http://www.standard.net/stories/2013/07/08/fundraiser-union-station-tasteful-event">http://www.standard.net/stories/2013/07/08/fundraiser-union-station-tasteful-event</a></div>
Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-55540696390298698402013-07-08T22:55:00.000-07:002013-07-08T22:55:02.006-07:00Chipotle Giving Away Free Burritos for 20 Years <span class="Apple-style-span" style="font-size: 15px; line-height: 21px;"></span><br />
<div class="ecxMsoNormal" style="color: #444444; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="color: #404040; font-family: Interstate-Light; line-height: 21px;">Burrito-loving puzzle junkies — here's something you'll love. In two weeks, Chipotle Mexican Grill will celebrate its 20<sup style="line-height: 17px;">th</sup> anniversary with a 20-day treasure hunt, “Adventurrito,” for a chance to win a grand prize of free burritos for 20 years.</span></div>
<span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: 15px; line-height: 21px;">Beginning on Chipotle’s actual anniversary, July 13, 2013, and continuing for 19 days, Chipotle will unlock a daily puzzle at 20:20 MTN time each evening at Adventurrito.com. </span><span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: 15px; line-height: 21px;">Once the puzzle is unlocked, players who attempt to answer the puzzle before 20:20 MTN time on the following day will be entered into a daily lottery to win a year of free meals at Chipotle (20 lucky winners will be selected each day). If a player has answered all of the 19 daily puzzles correctly by 20:20 MTN time on Thursday, August 1, the 20</span><span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: 15px; line-height: 21px;"><sup style="line-height: 17px;">th</sup></span><span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: 15px; line-height: 21px;"> puzzle will be unlocked and the player will have a chance to solve the puzzle and win the grand prize.</span><br />
<span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: 15px; line-height: 21px;">Over the first 19 days of the contest, Chipotle will be giving away free burritos for a year (that’s one burrito a week for 52 weeks) to 20 contestants each day. On the last day of the contest, the first 20 players who finish the puzzle first will be awarded the Grand Prize of free burritos for 20 years (that’s one burrito a week for the next 20 years). If you’re counting, that’s 21,788 free burritos in total, enough burritos to feed one person for 419 years.</span><br />
<span class="Apple-style-span" style="font-size: 15px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: 15px; line-height: 21px;">The first 19 puzzles will vary from quick, easy puzzles to more challenging game play, and will incorporate Chipotle history as well as its commitment to better food from more sustainable sources. Each will be accompanied by a video clue presented by high-profile friends of Chipotle, including celebrities, athletes, political leaders, and farmers who are friends with the company. Puzzle hints in the form of haikus, or “Hai-clues,” will also be available to players who need a little extra help solving the puzzle. Hints can be unlocked by visiting any Chipotle restaurant and texting a unique receipt code (found at the bottom of all Chipotle receipts throughout the duration of the contest) to 30364. From there players will receive a hint code that can be entered at Adventurrito.com to reveal the Hai-clue. Once a puzzle is answered correctly the player will earn a medallion and all 19 medallions must be collected to unlock the final puzzle.</span><span class="Apple-style-span" style="font-size: 15px; line-height: 21px;"></span><br />
<div class="ecxMediumShading1-Accent11" style="color: #444444; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="color: #404040; font-family: Interstate-Light; line-height: 21px;">“Our 20<sup style="line-height: 17px;">th</sup> anniversary wouldn’t be possible without the continuing support of so many loyal customers and fans,” said Mark Crumpacker, chief marketing officer at Chipotle. “‘Adventurrito’ reflects the fun, irreverent side of Chipotle, and offers a fun way for fans to celebrate our anniversary while getting the chance to win the ultimate Chipotle prize – free burritos for up to 20 years.”</span></div>
<span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: 15px; line-height: 21px;">The contest is available to anyone, from first-time eaters to die-hard burrito lovers. In order to participate, players must register at Adventurrito.com. Players who refer friends to the contest will receive an additional entry in the next daily puzzle lottery drawing. Players can also receive an additional entry by registering for the contest prior to 20:20 MTN time on July 13.</span><br />
<span class="Apple-style-span" style="font-size: 15px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: 15px; line-height: 21px;">Unlike the other puzzles, the Grand Prize puzzle will be a game of skill, based on players’ speed and accuracy. It will also require a deep knowledge of Chipotle lore, trivia and history. The first 20 people to answer the 20<sup style="line-height: 17px;">th</sup> puzzle correctly beginning at 20:20 MTN time on Friday, August 2 will be awarded with free burritos for 20 years. The contest winners will be officially announced by August 15, 2013.</span><br />
<div class="ecxMsoNormal" style="margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #404040; font-family: Interstate-Light; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></div>
<div class="ecxMediumShading1-Accent11" style="color: #444444; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="color: #404040; font-family: Interstate-Light; line-height: 21px;">For additional details and to register please visit Adventurrito.com.</span></div>
<div class="ecxMediumShading1-Accent11" style="color: #444444; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-41143726609361968322013-07-04T21:46:00.002-07:002013-07-05T08:54:49.937-07:00Heber Valley Artisan Cheese <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KMPnT6tD9Kw/UdZOY4VFIVI/AAAAAAAAB0g/WA2oCQ0VLMc/s1600/Hebervalley.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-KMPnT6tD9Kw/UdZOY4VFIVI/AAAAAAAAB0g/WA2oCQ0VLMc/s320/Hebervalley.JPG" width="320" /></a></div>
Kim and I were driving from Park City to Provo this afternoon, and as we rounded a corner in Midway I saw the "Cheese" sign and asked to stop. Kim was talked into it when he saw the "Aggie Ice Cream Served Here" sign.<br />
<br />
There's a little sampler table, so I helped myself to see what Snake Creek Sharp tasted like, and ended up buying two packages of this rich, bold-flavored cheese.<br />
<br />
And, I had to buy some Aggiano, named for the Utah State University Aggies. The recipe was developed by USU's dairy plant, and Beehive Artisan Cheese in Uintah also makes it. It has a strong parmesan-like flavor, but it's more creamy.<br />
<br />
Because these are made by hand on the premises, they are a bit pricey -- a 6.1-ounce package of Aggiano was $7.86. (Ouch!) And a 4.6-ounce package of Snake Creek Sharp was $6.26. Well, I guess a girl has to splurge once in awhile. At those prices, these aren't the kind of cheeses you want to throw into your tuna casserole, although I'm sure it would improve the casserole. If I buy artisan cheese, I like to hide it where others won't find it (hence, the vegetable bin at the bottom of the fridge!) and just savor a slice every so often.<br />
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<a href="http://1.bp.blogspot.com/-QezH5J53Wp8/UdZObZ63CQI/AAAAAAAAB0o/l8iGxGyY68c/s1600/Heber+Valleymilk.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-QezH5J53Wp8/UdZObZ63CQI/AAAAAAAAB0o/l8iGxGyY68c/s320/Heber+Valleymilk.JPG" width="240" /></a>I talked to Mrs Kohler, one of the owners. She said the dairy has been in the family for over 80 years. She said her son, an engineer, wanted to come back to Midway and raise his family the way that he was raised. But, it's difficult to make a living in today's farming industry. So they decided to go for a niche market of selling raw milk and artisan cheeses. Customers have to sign a waiver first recognizing that the milk is unpasteurized. (I didn't buy any; I'm OK with pasteurized milk.)<br />
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There's a window in the shop so that you can see the cheese being made. Here's a shot of Russell Kohler at work.<br />
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The number of artisan cheesemakers in Utah is growing. And it's great!<br />
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<br />Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-68405686097233711382013-07-02T11:12:00.001-07:002013-07-02T11:13:51.340-07:00Chill Out! Cool Drinks With A Garden Twist<span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"></span><br />
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<span class="Apple-style-span"><a href="http://www.hersutah.com/story/beat-heat-quench-your-thirst-icy-drinks-laced-garden-fresh-flavors"></a></span><br />
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<span class="Apple-style-span"><a href="http://www.hersutah.com/story/beat-heat-quench-your-thirst-icy-drinks-laced-garden-fresh-flavors"><span class="Apple-style-span" style="color: black;"><br /></span></a></span></div>
<span class="Apple-style-span" style="color: #2a2a2a; font-family: Arial, Helvetica, sans-serif; line-height: 17px;">Here are some cool drinks to beat the heat — with a garden twist. My story in today's <a href="http://www.hersutah.com/story/beat-heat-quench-your-thirst-icy-drinks-laced-garden-fresh-flavors">Standard-Examiner</a> </span><span class="Apple-style-span" style="color: #2a2a2a; line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">features some of my favorite sippers, with a few sprigs of herbs snipped into them. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Berry & Basil Melon Spritzer, Cucumber Limeade, Watermelon Gazpacho. Valerie Phillips photo</td></tr>
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<span class="Apple-style-span" style="color: #0000ee; font-family: Arial, Helvetica, sans-serif; line-height: 17px;"></span><span class="Apple-style-span" style="color: #2a2a2a; line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cucumber is known for its cooling qualities. We served this Cucumber Limeade recipe at my daughter Amy's wedding reception. I got the recipe several years ago from Londa Davis, of Bite-Size Catering & Cafe in Farmington. I think the cucumber makes limeade even more refreshing. We usually serve it with diet Sprite to cut down on the sugar. </span></span><br />
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<span class="Apple-style-span" style="color: #2a2a2a; line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I made Watermelon Gazpacho on Good Things Utah a few weeks ago, and also served it at a Parade of Homes house in Layton. It's one of several cold soups included in my cookbook, "Soup On!" The cucumber, onion and basil give the sweet watermelon a savory touch. Also, it's a good way to use watermelon when it's only so-so in flavor or texture. Or you can do the Berry & Basil Melon Spritzer, using either frozen or fresh berries.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-o1dk-CjB5e8/UdMU7EIN1jI/AAAAAAAAB0A/-YiXjnWnsO0/s1600/drink2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-o1dk-CjB5e8/UdMU7EIN1jI/AAAAAAAAB0A/-YiXjnWnsO0/s320/drink2.JPG" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbal infused lemonades: lavender, rosemary, and basil.</td></tr>
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<span class="Apple-style-span" style="color: #0000ee; font-family: Arial, Helvetica, sans-serif; line-height: 17px;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #2a2a2a; line-height: 17px;">I got the idea for infusing herbs with lemonade a couple of years ago, while at Deer Valley Resort's Savor the Summit Dinner. The cocktail served was called Rosemary Radler —</span><span class="Apple-style-span" style="color: #2a2a2a; line-height: 17px;"> lemonade infused with rosemary, then mixed with High West vodka and Squatters Provo Girl Pilsner. Since I don't drink alcohol, I asked for the rosemary lemonade by itself, and I was pleasantly surprised. The pine-y essence of rosemary gave a compelling edge to the usual lemonade, in the same way that adding a squeeze of lemon or lime</span><span class="Apple-style-span" style="color: #2a2a2a; line-height: 17px;"> to a soft drink does. </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since I like a lot of Southwestern dishes with a lime/cilantro combo, I tried them together in Cilantro Limeade. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since herbs are known for antioxidant properties, you're give it a health boost too. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'll admit, drinks with herbs or cucumbers in them aren't for everyone. When I served the Watermelon Gazpacho at the Parade of Homes, the builder of the home told everyone he hated it; he preferred the Zucchini & Bacon Soup that I also served. But, a lot of the people coming through to see the house raved about the gazpacho. So I think it can be an acquired taste. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- When adding herbs to drinks, less can be more. Too much of an herb makes a drink bitter or soapy-tasting. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- If you really don’t like the flavor of a certain herb in savory dishes such as soup or spaghetti sauce, you probably won’t like it in a drink, either. Experiment by trying a teaspoon of the herb in a one-cup serving before adding it to a whole pitcher full of juice or limeade.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Most of the time, it’s best to chop up an herb and let it steep in the liquid for an hour or so to infuse the flavor. Then strain out the old, spent leaves before serving. If desired, add a fresh sprig for garnish.</span></div>
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<strong style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cucumber Limeade</span></strong></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 quarts crushed ice</span></em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12-ounce can frozen limeade concentrate, thawed</span></em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2-liter bottle lemon-lime soda (can be sugar-free)</span></em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large cucumber, thinly sliced</span></em></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place the ice in a large pitcher or a glass drink dispenser. Add the limeade concentrate. Add cucumber slices, then soda. Stir a few times to mix ingredients before serving. Serves 10-20, depending on the size of the glasses.</span></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">— Valerie Phillips</span></em></div>
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<strong style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Berry & Basil <span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 1em; font: inherit; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Melon Spritzer</span></span></strong></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 cups diced watermelon, seeds removed</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon fresh basil</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups fresh or frozen raspberries, or a combination of mixed berries</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12-ounce can diet lemon-lime soda, chilled (or 12 ounces club soda or seltzer water)</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Puree the melon and 1 cup of the berries in the blender (or with a handheld blender) until smooth. Place several ice cubes or about 1/2 cup crushed ice in each glass. Pour some of the watermelon mixture into each glass. Add a few of the whole berries. Top off the drinks with some of the soda. Garnish with a watermelon wedge, a sprig of mint, or berries on a toothpick, if desired. Serves 2-4, depending on the size of the glasses used.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">— Valerie Phillips</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<strong style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Watermelon Gazpacho</span></strong></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 medium cucumber, peeled and coarsely diced</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped fresh basil</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6-8 cups diced seedless watermelon (about half a medium-size seedless watermelon)</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon balsamic vinegar</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup finely chopped red onion</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt, optional</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place the ingredients in a blender. Puree in a blender until chunky-smooth. Refrigerate until just before serving. Makes about 5 cups.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">— “Soup’s On!” by Valerie Phillips (Covenant, 2012)</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<strong style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Apple Mint Julep</span></strong></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 can frozen apple juice concentrate</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cans water</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2-3 sprigs of mint leaves (about 1/4 cup), coarsely chopped</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Club soda, if desired</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix the apple juice in a large pitcher. Add the mint leaves. Refrigerate 1-2 hours. Pour the juice through a strainer and discard the spent leaves.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve over crushed ice, garnished with a few more sprigs of mint. Add club soda if you want some fizz. Makes 4-6 servings.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">— Valerie Phillips</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LIhvhvz8k2k/UdMU-6fSlII/AAAAAAAAB0Q/qXS0-ZzEB9Q/s1600/drink3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-LIhvhvz8k2k/UdMU-6fSlII/AAAAAAAAB0Q/qXS0-ZzEB9Q/s320/drink3.JPG" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary Grape Chiller, Valerie Phillips photo</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: #0000ee; font-family: Arial, Helvetica, sans-serif; line-height: 17px;"></span><strong style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rosemary Grape Chiller</span></strong></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 can frozen white grape juice concentrate, prepared according to package directions</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3-4 sprigs rosemary, chopped (about 1/4 cup)</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix the grape juice and rosemary. Chill in the refrigerator 1-2 hours. Strain into a pitcher. Serve over crushed ice, garnished with rosemary sprigs. Makes 4-6 servings.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">— Valerie Phillips</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<strong style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Herbal Essence Lemonade</span></strong></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><strong style="font-weight: bold;">Option:</strong> Instead of making fresh lemonade, you may use 1 can of frozen lemonade concentrate or a diet lemonade mix, prepared according to package directions.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 large lemons ( or about 1 to 1 1/2 cups lemon juice)</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 to 3/4 cup sugar</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 cups water</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roll each lemon on the counter, pressing into them with your palm. Cut lemons in half and squeeze out the juice. Add sugar and water and stir vigorously until sugar dissolves. Taste, and add more sugar, lemon juice or water if desired.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><strong style="font-weight: bold;">Lavender Lemonade:</strong> Stir 10-12 lavender stems, or about 1/4 cup dried lavender, into the pitcher of lemonade. Allow to steep at least 1 hour. Strain the lemonade, discarding the lavender blossoms. Serve over crushed ice. You may also top it off with lemon-lime soda or club soda.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><strong style="font-weight: bold;">Basil Lemonade: </strong>Add about 1/4 cup torn basil leaves to the pitcher of lemonade. Allow to steep at least one hour. Strain the lemonade, discarding the spent basil leaves. Serve over crushed ice, adding a few basil leaves for garnish. You may also top it off with lemon-lime soda or club soda.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><strong style="font-weight: bold;">Rosemary Lemonade:</strong> Add 3-4 large sprigs of rosemary (about 1/4 cup), snipped into pieces. Allow mixture to steep at least one hour. Strain the lemonade, discarding the rosemary leaves. Serve over crushed ice, adding a few rosemary leaves for garnish. You may also top it off with lemon-lime soda or club soda.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">— Valerie Phillips</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<strong style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cilantro Limeade</span></strong></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><strong style="font-weight: bold;">Option:</strong> You may use a 12-ounce can of frozen limeade concentrate, mixed according to the package directions, in place of the juice, sugar and water.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6-8 limes (or about 1 cup lime juice)</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 to 1 cup sugar (to taste)</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 quart (4 cups) water</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup coarsely chopped cilantro</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 to 2 liters lemon-lime soda, or club soda (optional)</span></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roll each lime on the counter while pressing it with the palm on your hand, to break down the membranes for easier juicing. Cut each lime in half and squeeze out as much juice as possible. Add the juice to a 2-quart pitcher. Add sugar and water, and stir vigorously until sugar dissolves. Taste, and add more sugar, juice or water if desired.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir in cilantro leaves. Refrigerate drink for one hour. Strain to remove spent leaves (or use a handheld blender to puree the leaves). Pour into ice-filled glasses. Top off each glass with lemon-lime soda (such as Sprite or 7-up) or club soda, if desired. Serves 6-8, depending on the size of the glasses.</span></div>
Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-88456561868096551052013-06-29T18:16:00.005-07:002013-06-29T18:16:57.976-07:00Guac This Way
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<a href="http://4.bp.blogspot.com/-VaYok4W1r0M/Uc-GkzZqO-I/AAAAAAAABzo/z-XM7bzvuc8/s160/bella's.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<a href="http://1.bp.blogspot.com/-5JdBmx9cLjQ/Uc-GnW4-FQI/AAAAAAAABzw/oEUcGf2yqF0/s160/bellas1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-5JdBmx9cLjQ/Uc-GnW4-FQI/AAAAAAAABzw/oEUcGf2yqF0/s200/bellas1.jpeg" width="150" /></a></div>
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When you go to a Mexican restaurant, do you like a little
taco with your guacamole?<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
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Are you usually disappointed by that little dollop of
avocado mixture you get at the fast casual "big burrito" places? Or
turn up your nose at so-called "guacamole" some restaurants serve,
that seems to be more mayo anything else? Or that's turned dark because it's
been sitting awhile and the avocado has oxidized? <o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-VaYok4W1r0M/Uc-GkzZqO-I/AAAAAAAABzo/z-XM7bzvuc8/s160/bella's.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-VaYok4W1r0M/Uc-GkzZqO-I/AAAAAAAABzo/z-XM7bzvuc8/s200/bella's.jpeg" width="150" /></a></div>
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You need to try the Guacamole Fresco at Bella's Fresh
Mexican Grill in Farr West (just off I-15 exit in the North Ogden area). You
know it's fresh because it's made right at your table in a molcajete (mol-ca-hay-tay),
a very heavy, mortar-and-pestle type tool made of lava rock. <span style="mso-spacerun: yes;"> </span>It's also served in the molcajete, which holds
enough guacamole to generously top a half-dozen entrees, for $7.99.<span style="mso-spacerun: yes;"> </span><br />
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It's got chunks of luscious avocado, mixed with chopped
tomatoes, chilies, cilantro and onions. Two "stealth" ingredients make
it unique — the house-made Roasted Jalapeno Avocado Salsa, and a big squirt of
fresh orange that gives it a hint of sweet citrus. <o:p></o:p></div>
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On Saturday afternoon, manager Terri Strand showed me how
it's done.<span style="mso-spacerun: yes;"> </span>It was a fresh, flavorful
addition to my Fish Tacos of grilled halibut with shredded cabbage and pico de
gallo, for $10.99.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Yum. <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<!--EndFragment-->Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com1tag:blogger.com,1999:blog-5328998308010405563.post-6195480328600643492013-06-24T20:00:00.001-07:002013-06-26T11:33:43.966-07:00Kelsey Nixon's Advice to Viet Pham About "The Next Food Network Star" <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fQMu_x5gez4/Ucsw3LkNNII/AAAAAAAABzY/yb-cIXxUGlE/s1600/Kelsey+Nixon-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-fQMu_x5gez4/Ucsw3LkNNII/AAAAAAAABzY/yb-cIXxUGlE/s320/Kelsey+Nixon-1.jpg" width="214" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What advice would Kelsey Nixon give to chef Viet Pham, a hopeful on this season's "The Next Food Network Star?"</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"I'd tell him, don't take any criticism too personally," Nixon told me during a telephone interview last week. I was talking to her about her upcoming season of "Kelsey's Essentials," and her nomination for a Daytime Emmy. I noted that another Utahan is competing on "The Next Food Network Star," and asked Kelsey what advice she would offer, given that the show gave her a shot at national food TV. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"While you're there, you end up with tunnel vision; every critique felt like a personal attack in a way," said Nixon. "Just maintain your<span style="line-height: 21px;"> </span>genuine self through the show, and don't let your critiques get you down."</span></div>
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<div class="ecxMsoNormal" style="color: #444444; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #444444; line-height: 21px;">It was only five years ago that a hopeful Nixon competed on the reality TV series, "The Next Food Network Star," with only a BYU college cooking show under her belt. </span></span><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #444444; line-height: 21px;"></span></span><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #444444; line-height: 21px;">Although she didn't win, viewers were impressed enough to vote her the Fan Favorite. When the Food Network launched its Cooking Channel for a younger demographic, Nixon was offered a shot at her own show.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Those who watched Nixon compete on the show may remember that some judges shot down her naturally sunny disposition. <span class="Apple-style-span" style="color: #464646; line-height: 23px;">Bob Tuschman, Food Network's senior vice president, called it "overcaffeinated cheerleader," but revised his opinion over the course of the contest. </span></span><br />
<span class="Apple-style-span" style="color: #464646; line-height: 23px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"At first, I thought her sunny, ever-chipper personality read as fake," Tuschman wrote in a blog post when Nixon left the show. "But she is just a rare person. I know she will be back to reclaim a spot in the food television world."</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nixon also advised Pham to use the show's momentum to take advantage of opportunities. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"That show opens so many doors for you, whether you win or lose," she said.<span style="line-height: 21px;"> </span>"But it's critical to work hard within the first year to take advantage of those opportunities.<span style="line-height: 21px;"> </span>I fostered the relationships that were offered up right after the show; because that's when people are most interested in working with you." </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was just a few days after her star-studded night at the Daytime Emmy Awards, and Nixon enthusiastically described it as a "grown-up prom." </span></div>
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<a href="http://2.bp.blogspot.com/-KScp4vm9GOE/UckHmf8YDzI/AAAAAAAABzI/YKQqmiVZKoM/s1600/kelsey&robby.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KScp4vm9GOE/UckHmf8YDzI/AAAAAAAABzI/YKQqmiVZKoM/s320/kelsey&robby.JPG" width="240" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Kelsey Nixon with husband Robby Egan.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">Although Nixon lost out to Lidia Bastianich of PBS' "Lidia's Italy," she said, "Cheesy as it may sound, I felt like I was going home a winner just to have my name on the same list as some of the other nominees." </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444; line-height: 21px;">Her husband, Robby Egan, had fun meeting Ozzy Osborne and a few other celebrities. Kelsey's "pinch me!" moment was being </span><span class="Apple-style-span" style="color: #444444; line-height: 21px;">seated next to Garten, of "The Barefoot Contessa" series.<span style="line-height: 21px; text-indent: 0px !important;"> </span>Although the two are part of the Food Network's conglomerate, they had never met.</span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">Nixon, who grew up in North Ogden, was a nominee for "Outstanding Culinary Host" for her Cooking Channel series, "Kelsey's Essentials." Her Facebook page shows a glammed-up Nixon in jewels and sequins<span style="line-height: 21px; text-indent: 0px !important;"> </span>at the June 16 events, posing happily with fellow nominees Giada De Laurentiis and Ina Garten. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444; line-height: 21px;"></span><span class="Apple-style-span" style="color: #444444; line-height: 21px;">Her Daytime Emmy nomination caps off an eventful year, as "Kelsey's Essentials" begins its fifth season on prime time July 3 (airing 8 p.m. Eastern Time). On June 24, 2012, her son Oliver was born three months premature and weighing just two pounds. It was a challenging time for Nixon and her husband, Robby Egan, while Oliver spent his first months in a neonatal intensive care unit.</span><span class="Apple-style-span" style="color: #444444; line-height: 21px;"></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now at age 1, "He's now happy, healthy, doing fantastic," she said (and during the interview, I could hear his baby talk in the background.)<span style="line-height: 21px;"> </span>"We have really been blessed not to have any complications."</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">She also wrote a cookbook this past year. Pre-ordered copies of "Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything"(Clarkson Potter, $19.99) are now available on Amazon.com.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"It was interesting, because last year at the end of filming, I was all ready to spend three months focused on writing my book before the baby came. And then the baby came three months early," she said. "But when he was in the hospital, it wasn't healthy for me to be there with him every hour of the day. It was emotionally draining.<span style="line-height: 21px;"> </span>So I would spend the mornings at home working on the book before going to the hospital. About a week before he came home from the hospital, I turned in my manuscript to the publisher."</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">She described blending motherhood with a career as "really hard, but really rewarding. People talk about 'life and work balance,' but I don't think 'balance' is a good way to describe it. I think 'juggling' is a better description. But what's been so great is that as he has started to eat food, my two worlds have intersected. Food is something I can bring into my home and nourish my family with."</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Also, her career affords her time at home, instead of heading to an office every day.<span style="line-height: 21px;"> </span>"I'm able to do all my recipe development and writing from home. The only time I'm out of the home is when I'm filming, or if I have a meeting."</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What people may not realize is that the entire 13-episode season of "Kelsey's Essentials" is usually filmed in a three-week period. <span style="line-height: 21px;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"This time I brought my mom to New York, and she spent some great quality time with Oliver while I was filming."</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> When asked some of her favorite dining haunts on her visits home,"My mom's cooking," was her first response. But she also likes to stop at Kirt's Family Drive-In on Washington Blvd, Tona on 25th Street for sushi, "And we always have to make a trip to Chick-fil-A because we don't have any in New York!"<span style="line-height: 21px;"> </span></span></div>
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com2tag:blogger.com,1999:blog-5328998308010405563.post-2603181755029763862013-06-17T23:35:00.000-07:002013-06-17T23:35:01.246-07:00Viet Pham Hanging In On Next Food Network Star<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Viet Pham at his restaurant, Forage.</td></tr>
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After two episodes, Viet Pham seems to be in the middle of the pack on "The Next Food Network Star." He hasn't made any major missteps, but he hasn't jumped to the top of the class yet.<br />
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From what I've seen of the competiton, and what I know of Viet personally, his cooking skills and his creativity are his biggest assets. He doesn't have a bold (or bizarre) personality as some of the other contestants — shoulder-shaking Damaris, "Glam it up" Lovely, or "The Pie Guy." In some ways, that's a good thing, because over-played gimmicks can get annoying. <br />
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But it seems the judges want everyone to have a cooking "point of view" that can be summed up in a quick sound bite. Hence, the "Pie Guy," and the "Barbecue Guy," and Nikki's "Meat On the Side" vegetarian cooking. <br />
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But the mentor/judges also seem to have preconceived notions as to what that "point of view" should be. Alton Brown, Giada di Laurentiis and Bobby Flay all jumped onto the idea that Andres had lost a lot of weight through cooking; but he was reluctant to bill himself as the "calorie-cutting chef" that they had in mind. So when it came down to Danuschka or Andres, they sent him packing. (And they might have also wanted Danuschka to keep around so viewers would have someone to cheer against!)<br />
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I'm wondering if the judges want to label Viet as a stereotypical "Asian chef?" That would be a mistake, because his cooking is so much more. But it would be hard to sum it up in a sound bite; maybe I would go with something like "creative global cuisine," or the ability to create something amazing from basic ingredients. While "I beat Bobby Flay" is a great bragging right, it doesn't describe Viet's type of cooking or what he will teach us on his show.<br />
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<tr><td class="tr-caption" style="text-align: center;">Viet Pham was the runner-up on "Extreme Chef." </td></tr>
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I was also surprised that Viet seemed a little camera shy. This is the guy who was cool and confident through every bizarre episode of "Extreme Chef!" And beating Bobby Flay on "Iron Chef" tested his culinary mettle.<br />
But, perhaps Viet is used to letting his food do the talking, instead of making a sales pitch about himself. <br />
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Still, he's connecting with viewers, because when I checked tonight, he was the second place Fan Favorite, behind "The Pie Guy" Rodney Henry.<br />
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It's been a few years since I watched "The Next Food Network Star" through a whole season. And it seems that instead of finding "unknowns" out there, the producers are recruiting cooks who are camera-ready because they've been on other TV series. Stacey Poon-Kinney's restaurant was featured on "Restaurant: Impossible." Russell Jackson competed on "Iron Chef." Rodney Henry has been on "Chopped," "Down Home With The Neelys" and "Paula's Home Cooking." Danuschka competed on "Chopped." Chris Hodgson was on "The Great Food Truck Race." I guess it's to be expected now that there are so many other food competition and reality series out there.<br />
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At any rate, I'm getting a chuckle out of some of the judges' comments. Giada complaining that Lovely is too slick and polished? Um, what do they say about "pot calling the kettle black?"<br />
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<br />Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com1tag:blogger.com,1999:blog-5328998308010405563.post-33063068894418832352013-06-12T19:36:00.003-07:002013-06-12T19:36:35.964-07:00Marie Callender's Pie Sale Through June 30<span class="Apple-style-span" style="color: #444444; font-family: Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="color: #444444;"></span>
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<span style="font-family: Arial, sans-serif; font-size: 10pt; line-height: 18px;"><strong style="font-weight: bold; line-height: 18px;"><span style="font-family: Arial, sans-serif; line-height: 18px;">Marie Callender's</span></strong> just kicked off its<strong style="font-weight: bold; line-height: 18px;"><span style="font-family: Arial, sans-serif; line-height: 18px;"> </span></strong><strong style="font-weight: bold; line-height: 18px;"><span style="font-family: Arial, sans-serif; font-weight: normal; line-height: 18px;">Marie’s </span></strong>Whole Pie-To Go Sale, through June 30.</span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Arial, sans-serif; font-size: 13px; line-height: 18px;">You can buy a whole pie for $7.99 plus the cost of the pie tin. The sale excludes cheesecakes, seasonal fresh fruit pies and promotional pies, but you still have a lot pies to choose from! Visi</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 18px;">t</span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span style="color: blue; font-family: Arial, sans-serif; font-size: 10pt; line-height: 18px;"> </span><a href="http://www.mariecallenders.com/" style="color: blue; cursor: pointer; font-weight: inherit; line-height: 21px; text-decoration: underline;" target="_blank"><span style="font-family: Arial, sans-serif; font-size: 10pt; line-height: 18px;">www.mariecallenders.com</span></a><span style="color: black; font-family: Arial, sans-serif; font-size: 10pt; line-height: 18px;"> for a complete listing! </span></span><div class="ecxMsoNormal" style="color: #444444; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com1tag:blogger.com,1999:blog-5328998308010405563.post-81027203009115785462013-06-11T16:48:00.001-07:002013-06-12T08:49:59.151-07:00Blue Lemon Launches Breakfast Menu With Charity Event<br />
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<tr><td class="tr-caption" style="text-align: center;">Lemon Blueberry Ricotta Pancakes served at Blue Lemon restaurants.</td></tr>
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<span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 16px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blue Lemon restaurants are launching a new breakfast menu in June by hosting a week-long charity breakfast to benefit the Utah Adoption Exchange. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blue Lemon owners Aaron and Lychelle Day, who are adoptive parents themselves, will donate $1 to the non-profit for every breakfast entrée item bought next week, June 17 – 22. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">“We picked the Utah Adoption Exchange as a recipient of our charity breakfast event because we are personally very passionate about the need to find loving and supportive families for all children,” said Lychelle Day, co-owner of Blue Lemon.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In addition to being the mother of three daughters, Day and her husband have adopted two brothers, aged three and four. The Utah Adoption Exchange recruits families to adopt children ages eight to 18 years old. According to Lindsay Kaeding of the Utah Adoption Exchange, 154 children are waiting to be adopted in Utah. The average child is an 11-year-old boy, and many children are victims of abuse and neglect. The Utah Adoption Exchange is the only adoption recruitment agency registered with the state of Utah. The organization contracts with the Utah Division Child and Family Services to match children who need a home with suitable parents.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blue Lemon, with locations in Cottonwood Heights, City Creek and Highland,added six new entrees to the breakfast menu including: </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Artisan breakfast sandwich with eggs, broiled tomatoes, fontina cheese, and a choice of black forest ham, grilled peppercorn turkey bacon or turkey sausage</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> - Lemon Blueberry Ricotta Pancakes topped with homemade buttermilk syrup and fresh blueberries</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> - Bananas Foster French Toast made with cinnamon walnut bread and topped with buttermilk syrup and fresh cream</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> - Eggs Florentine with poached eggs, broiled tomatoes, fresh sautéed spinach, grilled ham on a freshly baked English muffin, topped with house made hollandaise sauce</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> - Berry Orange Crepes filled with orange-zested sweet cram, topped with fresh berry orange compote and finished with mint coulis</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> - Grilled Steak and Eggs. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> Several entrees are accompanied with new rosemary grilled potatoes. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blue Lemon is open <span style="background-attachment: initial; background-clip: initial; background-color: #f9f9f9; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; text-indent: 0px !important;">7 a.m. to 9 p.m. Monday - Thursday, and 7 a.m. to 10 p.m. Friday and Saturday</span>. Breakfast is served from 7 to 11 a.m. at all three locations: at 55 W South Temple in Salt Lake City, in Highland at 11073 North Alpine Highway, and in Cottonwood Heights at 6910 South Highland Drive. For more information visit <a href="http://www.bluelemon.com/" style="text-indent: 0px !important;" target="_blank">www.bluelemon.com</a>, @blue_lemon on Twitter and on Facebook.</span></div>
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<b style="text-indent: 0px !important;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">About Blue Lemon</span></b></div>
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<span style="text-indent: 0px !important;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blue Lemon was founded in 2009 by Utahns, Lychelle and Aaron Day, with fresh, seasonally-driven food with a unique twist of flavors and textures at an affordable price. Its mantra is “Pure, clean food with a twist.” </span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: 0px !important;">Blue Lemon uses o</span><span style="text-indent: 0px !important;">rganic foods and hormone-free meats in its menu, and eco-friendly tactics such as recycling, sourcing from local providers and using recycled materials. </span></span></div>
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-2964723754355962152013-06-02T14:09:00.005-07:002013-06-02T20:05:50.185-07:00Saffron Valley Hosts Kebab & Wine Festival<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Lamb dish from Saffron Valley.</td></tr>
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Saffron Valley invites you to experience a traditionally distinctive menu of grilled kebabs complete with select wine pairings by Young’s Market Company during its 3rd Annual Kebab & Wine Carnival. The kick-off for the 2-week long Kebab & Wine Carnival will begin at its newer downtown location (26 E Street, Salt Lake City) from June 10-16 followed by theSouth Jordan location (1098 W South Jordan Pkwy.) from June 17- 23.</div>
<span style="font-family: Times New Roman; line-height: normal;"></span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">“The Kebab Carnival honors the age old traditional Tandoori style of cooking which is loved the world over by Indian food enthusiasts. What is so unique about Tandoori style of cooking is that it is absolutely flavorful, delicious and very healthy for you,” said Lavanya Mahate, owner of Saffron Valley, in a press release. “We are excited about the upcoming Kebab & Wine Carnival which will present over 25 different varieties of succulent kebabs and wines to go with them.”</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">Kebabs are chunks or morsels of meats or vegetables marinated in yogurt, fresh and dried herbs and spices and cooked in an open flame Tandoor oven which reaches temperatures over 750 degrees F. Kebabs can also be made with ground meats. Although the typical notion is that kebabs are grilled and served on skewers, they can be removed from the skewers prior to serving. All kebabs during the Carnival come with a generous helping of salad, rice and soup for a hearty dining experience.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">In India Tandoori cooking and more specifically Kebabs were popularized during the Moghul era when cooking was taken very seriously and rivalries were common between chefs over recipes, ingredients and whims of kings, who wanted their meat cooked in particular ways. </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">Saffron Valley is recreating the magic of the Tandoor to connect modern day Salt Lake patrons with the ancient Tandoori cuisine through this dedicated Food Carnival.</span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span style="font-family: Times New Roman; line-height: normal;"></span></span><br />
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-34836214114746987672013-05-13T19:31:00.000-07:002013-05-13T19:31:14.893-07:00"Walking Salt Lake City" Takes Fitness To The Streets<a href="http://3.bp.blogspot.com/-AH-dkdKYn00/UZGhsi5CXpI/AAAAAAAABrI/l7JggpBDYTM/s1600/walkingslc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AH-dkdKYn00/UZGhsi5CXpI/AAAAAAAABrI/l7JggpBDYTM/s1600/walkingslc.jpg" /></a><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;">Last summer I bought a copy of "Walking Salt Lake City" by Lynn Arave and Ray Boren (Wilderness Press, $17.95). The fact that I used to work with both of them at the Deseret News was what first piqued my interest. </span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;">I spent a lot of the winter reading the book's fascinating "back stories" and historical notes about the locations, thinking that once spring hit I might enjoy following some of the routes. Alas, a torn meniscus sidelined my plans, and my post-surgery knee isn't quite ready to take it to the streets yet. </span><br />
<span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;">But I've familiar with a quite a few of the 32 walks in th ebook, after working in Salt Lake City for ten years. And as a Davis County resident, the Farmington/Lagoon trail loop and Antelope Island walks brought back some family memories. When my kids were young, I would take them for a walk & picnic on the Lagoon trail, as my husband worked the graveyard shift and needed some quiet to sleep. </span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"> I did write about the book for my <a href="http://www.standard.net/stories/2013/05/13/exercise-let-s-take-it-outside-walking-salt-lake-city-suggests-34-trips-area">Standard-Examiner column</a> this week. The walking routes stretch from Dimple Dell in Sandy on the south, to Antelope Island on the north. They vary in distance from a quarter-mile around the Temple Quarry in Little Cottonwood Canyon to five miles in the Avenues.</span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;">Each walk has a map, degree of difficulty, clear route directions, background about the location and points of interest to see along the way.</span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"></span><br />
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Walking gives you a chance to soak in all of the little tidbits and architecture that you miss when you drive through a neighborhood, Arave told me.</div>
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He once considered walking a second-rate workout. “But I discovered that as you age and injuries may prevent running or hiking, walking is the granddaddy of all exercises — for young or old, it is poetry in motion.”</div>
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Through writing about hikes in the Grand Canyon, Arave became acquainted with outdoor author Greg Witt with Wilderness Press. When the company decided to add Salt Lake City to its series on urban walks, Witt recommended Arave, since he worked in Salt Lake City at the time.</div>
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Arave asked Boren, a retired Deseret News editor, to co-author it, “because we work well together, and Ray is a great photographer and lives in Salt Lake City.”</div>
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Boren and Arave first brainstormed, scouring the Internet and maps for ideas. They did 90 percent of the walks together, documenting them as they went.</div>
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<span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;">“Parley’s Park and the Peace Gardens were unknown to me previously, and yet gems for walkers,” Arave said. “We both had no idea that the Miller Bird Park, a pocket of nature at 1500 E. 1050 South, existed. Even some locals near that area had never discovered it.”</span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"><div class="views-field-body" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
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Boren, a Salt Lake City native who has enjoyed walking its streets, said some of the routes they devised made him look at the locations in a different, more segmented way.</div>
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“South Temple and the Avenues will always be among my favorite routes, both for their history and their familiarity to me, for I lived on Salt Lake City’s F Street for more than a dozen years,” Boren said. “I also enjoyed rediscovering the International Peace Gardens at Jordan Park, which I had visited often as a child, and exploring more of the Jordan River Parkway.”</div>
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He noted that Antelope Island is more rural than most of the other walks.</div>
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“We specifically included it as a way of extending the reach of the book to the lake that gave Salt Lake City its name — and to introduce it to visitors and Utah residents alike,” Boren said.</div>
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</span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;">Arave said the Temple Square “Mormon Mecca” chapter was the hardest to do, “as we could only scratch the surface on the detail we saw on our walk there. Mount Olivet Cemetery was such a fabulous place that we made it a separate walking route, as strange as that sounds.”</span><span class="Apple-style-span" style="color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font-size: 14px; line-height: 21px;"><div class="views-field-body" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
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The “backstories” make it a fun read, even if you never take a step on any of the routes. For instance, there are details about the Gilgal Gardens, with its sphinx-like bust of Mormon prophet Joseph Smith and scriptures carved into sculptures.</div>
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“Ray and I had both learned a lot of history during our long newspaper careers and it came in very handy for this book,” said Arave. “For space reasons, not all our backstories made it into print, though.”</div>
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Another publishing limitation is that Boren’s photos are printed in black and white. To enjoy their beauty in color, you can check out the “Walking Salt Lake City” Facebook page.</div>
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The book is written for both tourists and locals. “We tried to write the book as if the reader knew nothing of Salt Lake,” said Arave.</div>
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Since Arave lives in Davis County, one would hope that his next book would feature more Top of Utah walks. But don’t hold your breath.</div>
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“I think the publisher is doing the larger cities first,” said Arave. “Ogden would be down the road a long ways.”</div>
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</span>Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-86483413107033858852013-05-08T12:17:00.004-07:002013-05-08T13:45:04.433-07:00Allgood Provisions Utah Cherries — It's All Good<a href="http://3.bp.blogspot.com/-B4PW1JqW_-8/UYqlLarSq2I/AAAAAAAABqo/BcBXP81-PoA/s1600/allgood.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-B4PW1JqW_-8/UYqlLarSq2I/AAAAAAAABqo/BcBXP81-PoA/s1600/allgood.jpeg" /></a><span class="Apple-style-span" style="line-height: 21px;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Allgood Provisions' Utah Cherries recently were named one of Clean Eating magazine's Clean Choice Award Winners in the snack category. This is the magazine's second annual awards.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"> I was recently forwarded a review sample of these dried organic red tart cherries, which come from a family farm south of Spanish Fork. They have a deep, tart-sweet flavor that makes them good for snacking or tossing into a salad. Cherries and a small amount of organic sunflower oil are the only ingredients. (It must be a pretty small amount, as a 1/4 cup serving contains about a half-gram of fat. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">That 1/4-cup serving also gives you 10 percent of the daily value for vitamin A, 2 percent of calcium, and 2 percent of iron. <table border="0" cellpadding="0" cellspacing="0" id="ecxbackground-table" style="background-color: #ececec; line-height: 19px; width: 100%px;"><tbody style="line-height: 19px;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Allgood Provisions sent me a package of their dried blueberries that are bursting with strong berry flavor. They look like tiny raisins, and they're sweetened with a bit hint of cane sugar. Knowing that blueberries are high in antioxidants and vitamins, I was perplexed when I read the Nutrition Facts on the back of the package and saw that a serving contains zero percent of the daily values for vitamins A and C, as well as calcium and iron. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"Blueberries are high in vitamins, including Vitamin A and potassium," said Jake Boyd, company founder. "Because the FDA calculates nutrient value percentages on serving sizes of 100 grams and does not allow reporting fractional percentages, anything below 0.5 percent is reported as zero. Hence, the serving size of our Wild Blueberries is 30 grams and the Vitamin A is 0.35 percent per serving." </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Allgood Provisions, headquartered in Park City, Utay, products offer only certified organic products free of harmful pesticides, growth hormones and synthetic fertilizers.</span></div>
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-2291676215201924132013-05-07T20:48:00.003-07:002013-05-07T20:48:56.055-07:00Standard-Examiner Cooking Show at WSU May 9<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eHwnteQt47U/UYnK6yKQecI/AAAAAAAABqY/Fi7RLv8OkQs/s1600/zuppa+toscana.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-eHwnteQt47U/UYnK6yKQecI/AAAAAAAABqY/Fi7RLv8OkQs/s320/zuppa+toscana.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Presto Zuppa Toscana from my cookbook, "Soup's On!"</td></tr>
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This Thursday, May 9, I'm going to be the "warm-up act" for the Relish Cooking Show at Weber State University. The show, sponsored by the Standard-Examiner, actually begins at 7 p.m., but the doors open at 4 p.m. so that people have plenty of time to check out the vendors and find themselves a seat. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I'll be cooking Preso Zuppa Toscana and Quick Chicken Tortilla Soup with Avocado from my cookbook, "Soup's On!" And if you get there in time, you can slurp a soup sample while you shop!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In preparation for the show, I interviewed <span class="Apple-style-span" style="color: #222222; line-height: 18px;">Relish magazine’s chef and cooking show director Brian Morris. He said that there's been a surge of interest in home cooking, but people often don't learn the basics.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">“What we’ve found recently is that there are a lot of folks who really would have so much more fun in the kitchen if they were confident about a few key things,” Morris said.</span></div>
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">In the Relish show, he teaches some of those basics — “like perfect roasted chicken, perfect stir-frying, perfect poaching. These are little things that make such a huge difference in so many recipes you do.”</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; text-indent: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Morris, who was trained at The French Culinary Institute in New York City, travels with Relish magazine’s show almost 12 months out of the year. He can also be found on the Relish Facebook page every Tuesday as the “Chef in Your Pocket.”</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There, he answers all sorts of cooking questions, sometimes posting short, impromptu videos.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Morris worked at Le Cirque 2000 and Jacques Torres Chocolates and as a private cooking instructor with a client list that includes Derek Jeter, Ally Sheedy, Nicole Kidman, Keith Urban, Clint Black and Lisa Hartman.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">“I’ve had a chance to work with a lot of really fun people, and each had a different thing they wanted to figure out,” he said of his celebrity clients. “One of them had never made Thanksgiving dinner for the family, and wanted to be able to do this wonderful dinner for them.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">“Another wanted to know how to cook with a limited amount of time throughout the week. Another person wanted to learn about Asian cuisines. But it all went back to learning the basics.”</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Morris said the cooking show talks technique in a fun, entertaining way.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">“People leave with a lot of tools for their culinary tool belt, but they are also going to have their sides sore from laug</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">hing, because we have a lot of fun,” he said. “It makes a great date night or a family night.” </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tickets to the show are $12 if bought in advance at events.standard.net, or $14 at the door.</span></div>
</span>Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-38903357847788692222013-05-07T13:26:00.002-07:002013-05-07T13:26:18.888-07:00Thompson Family Pecan Farm in Southern Utah<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wknSOdwIdF0/UYliWW3Bi-I/AAAAAAAABqA/tYxC1xWVHb8/s1600/pecan2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-wknSOdwIdF0/UYliWW3Bi-I/AAAAAAAABqA/tYxC1xWVHb8/s1600/pecan2.JPG" height="400" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thompson Family Pecan Farm in Hurricane, Utah.</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A couple of years ago, I saw the sign for the Thompson Family Pecan Farm when my family was vacationing at the Sand Hollow recreation are near Hurricane. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was curious, so when I knew I'd be in Southern Utah in March, I called the owner, Tim Thompson, for an interview. I wrote a column about the farm in this week's Standard-Examiner -- <a href="http://www.hersutah.com/story/ah-nuts-utah-s-dixie-home-thompson-family-pecan-farm">http://www.hersutah.com/story/ah-nuts-utah-s-dixie-home-thompson-family-pecan-farm</a>. </span><br />
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<span class="Apple-style-span" style="color: #222222; line-height: 21px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Utah isn't well known for raising nuts — at least, not the edible kind. But in pioneer times, the Mormon settlers called the area "Dixie" because of its warm climate. They tried to make a go of typical Southern crops such as </span>cotton, silkworms, grapes and pecans. I think the cotton fields died out a long time ago, but a few pecans trees are still growing in yards in Washington County. </span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">Pecans generally thrive in the Southern states because of the warm temperatures and long </span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">growing season.</span><br />
<span class="Apple-style-span" style="color: #222222;"><br /></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">Pecan trees were originally brought to Washington County by Mormon missionaries who had been to the southern United States, Thompson said. “There are pecan trees in the South that are over 400 years old.” </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JM9EYkb690s/UYliRNL5aDI/AAAAAAAABp4/niw7VsmxxzE/s1600/pecan.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-JM9EYkb690s/UYliRNL5aDI/AAAAAAAABp4/niw7VsmxxzE/s1600/pecan.JPG" height="300" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Pecan trees at the Thompson's farm in Hurricane, Utah.</td></tr>
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<span class="Apple-style-span" style="color: #222222; line-height: 21px;">“This little corner of Washington County has the right climate for pecans,” he said. “It’s a little too hot in St. George, as the trees are stressed by the heat. But we’re at 3,000-foot elevation here, so it’s not as hot.”</span><br />
<span class="Apple-style-span" style="color: #222222; line-height: 21px;">The 206 pecan trees on the five-acre farm were already there when Tim and his wife, Lea, bought it 26 years ago. Each tree produces 50-70 pounds of nuts each year. </span><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;"> </span><br />
<span class="Apple-style-span" style="color: #222222; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">After planting, Thompson said, it takes about 15 years for the trees to reach their full production level, but you get smaller crops in between.</span><br />
<span class="Apple-style-span" style="color: #222222; line-height: 21px;">“They take a lot of maintenance,” he added. “They need a specialized fertilizer program, and a micro-nutrient spray program. We have moisture gauges in the ground that tell us how much water to put on. And there’s pruning to do in the winter. There’s always something to do. But, I enjoy working outside.”</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yBAoPDHbtH0/UYliaDlgVlI/AAAAAAAABqI/sVHmvs9VNdU/s1600/pecans3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-yBAoPDHbtH0/UYliaDlgVlI/AAAAAAAABqI/sVHmvs9VNdU/s1600/pecans3.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim Thompson sells his pecans at the farm in Hurricane.</td></tr>
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<span class="Apple-style-span" style="color: #222222; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">The pecans are harvested in early winter, using a tree shaker to drop the nuts.</span><span class="Apple-style-span" style="color: #222222; line-height: 21px;"></span><br />
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“The actual harvest, if you include everything, takes about a month,” Thompson said.</div>
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Shelling the pecans involves six machines, he said.</div>
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Thompson's six kids all worked on the farm, helping raise watermelon, cantaloupe and tomatoes as well as the pecans.</div>
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“The kids are all college-educated now and not interested in farming,” Thompson observed. “They will probably sell the place when I’m dead.”</div>
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The nuts are sold at the farm and by telephone or mail order. On the afternoon that I visited the store, several people had stopped in to buy bags of them. The price reflects the amount of effort that goes into raising them. Pecan halves are $8.51 per pound; pieces are $8.42 per pound.</div>
</span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">“I don’t advertise, but I always manage to sell out every year,” he said. </span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">“We keep them in freezer storage from the time they are shelled, so they’re absolutely more fresh than what you would get in a grocery store. There’s no comparison.”</span><br />
<span class="Apple-style-span" style="color: #222222; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; line-height: 21px;">You can order them by phone, 435-635-4921, or by mail at 2012 S. Flora Tech 79-3, Hurricane, UT 84737.</span><br />
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On a trip to New Orleans, I learned to make pralines, which are a popular local treat. Pralines aren’t too hard to make at home. If they turn too crumbly, use them as an ice cream topping and call it pralines ’n’ cream.</div>
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<strong style="font-weight: bold;">Pecan Pralines</strong></div>
<span class="Apple-style-span" style="color: #222222;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 pound light brown sugar</em></span><br />
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup granulated sugar</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">6 tablespoons unsalted butter</em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font: inherit; line-height: 21px; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 1/2 cups coarsely broken pecans</em></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup heavy whipping cream</em></div>
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In a 4-quart heavy saucepan, combine all of the above ingredients. Stir over medium-high heat and bring to a slight rolling boil. Cook until mixture reaches 240 degrees (about 232 degrees for most Utah altitudes) on a candy thermometer.</div>
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Remove from heat and allow to cool 5 minutes. Using a wooden spoon, beat vigorously until mixture begins to thicken and the mixture loses its gloss. (The color will change distinctly). Quickly drop by a tablespoon onto sheets of parchment paper that has been lightly sprayed with Pam spray. Allow to set. This should take about 20 minutes or more.</div>
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To vary the flavors, add the following to the pot in the beginning of the recipe:</div>
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<strong style="font-weight: bold;">Chocolate pralines:</strong> 1 cup semisweet chocolate chips</div>
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<strong style="font-weight: bold;">Orange</strong>: 2 tablespoons orange-flavored liqueur</div>
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<strong style="font-weight: bold;">Coconut:</strong> Omit pecans and add 1 cup shredded coconut.</div>
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<strong style="font-weight: bold;">Peanut butter/chocolate:</strong> Omit pecans and use 1/2 cup chocolate chips and 1/2 cup peanut butter</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-family: ff-meta-web-pro-1, ff-meta-web-pro-2, sans-serif; font: inherit; line-height: 21px; margin-bottom: 1.8em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">— Chiqui Collier, New Orleans Cooking Experience cooking school</em></div>
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<br />Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-3734924380530851542013-05-06T18:51:00.001-07:002013-05-06T18:51:15.462-07:00Chipotle's Teacher Appreciation Day Offers BOGO Burritos<span class="Apple-style-span" style="color: #444444; font-size: 15px; line-height: 21px;"></span><br />
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<span style="font-family: Interstate-Light; line-height: 21px;"> Chipotle is putting teachers at the head of the class this Teacher Appreciation Day with a special “buy-one-get-one-free” promotion. On Tuesday, May 7, 2013, teachers and educators who show a valid school ID identifying them as staff will receive a free burrito, salad, burrito bowl or order of tacos when they purchase another menu item at Chipotle Mexican Grill. This promotion is available from 4:00 p.m. to close in all U.S. Chipotle restaurants.</span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Interstate-Light; font-size: 15px; line-height: 21px;">Chipotle is celebrating teachers and educators and the work they do as part of the National Education Association’s Teacher Appreciation Day. This promotion is only open to teachers and educators who show a valid school ID identifying them as staff. This deal will only be honored for dine in or take out and excludes online orders, fax orders, mobile orders, “Burritos by the Box” and catering.</span><span class="Apple-style-span" style="color: #444444; font-size: 15px; line-height: 21px;"><div class="ecxMsoNormal" style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<span style="font-family: Interstate-Light; line-height: 21px;">For more information, please go to any Chipotle restaurant or visit Chipotle.com.</span></div>
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</span>Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0tag:blogger.com,1999:blog-5328998308010405563.post-3686395231731708422013-04-27T20:54:00.000-07:002013-04-28T21:28:38.951-07:00Dutch Oven Baking Book Gives Trade Secrets<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-K_vJOhXv5FI/UXyc9SyQYnI/AAAAAAAABpk/7M20h3-nawg/s1600/Bruce+Tracy.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-K_vJOhXv5FI/UXyc9SyQYnI/AAAAAAAABpk/7M20h3-nawg/s1600/Bruce+Tracy.JPG" height="400" width="305" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruce Tracy of "Dutch Oven Baking." photo by Valerie Phillips</td></tr>
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<span style="line-height: 21px;">I own three cast-iron Dutch ovens that I use mainly for summer cook-outs. Like most people, I tend to stick with stew, barbecue chicken and cowboy potatoes. Baking bread, rolls, cakes or pies can be tricky when you are using only charcoal briquettes as a heat source.</span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">That's why I enjoyed reading Bruce Tracy's book, "Dutch Oven Baking," (Gibbs Smith, $15.99) Bruce and his wife Vickie, who live in Ogden, Utah, are past winners of the </span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span style="color: #363636; line-height: 21px;"> </span><span style="line-height: 21px;">International Dutch Oven Society's world championship. I did a recent story in the <a href="http://www.standard.net/stories/2013/04/22/sharing-secrets-local-dutch-oven-champion-puts-his-thoughts-recipes-writing">Standard-Examiner</a> about Bruce's new book. </span></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"></span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">The Dutch oven </span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">has a major place in the history of the Old West as the portable cooking appliance of the day.</span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"> It</span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">'s baking capability was widely used out on the open range. By placing hot coals on top of the rimmed lid and under the pot's three-legged bottom, pioneers or cowboys had an oven that could bake johnnycakes and biscuits. </span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;">Of course, modern-day kitchen ovens with built-in thermostats for heat control have made outdoor baking almost a lost art.</span><br />
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<span style="line-height: 21px;">Tracy's love affair with Dutch oven cooking began when his wife, Vickie Tracy, gave him a Dutch oven for Father's Day in the early 1990s. In Utah, Dutch oven cook-offs are a highlight of many county fairs and local festivals. Tracy started entering.</span></div>
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<span style="line-height: 21px;"><span style="line-height: 21px;"> </span>"I'm a competitive type, and I saw a cook-off announced in the paper for Cherry Days, and thought I'd try it," Tracy said. "I didn't have a clue of what I was doing, and we didn't even place. But I learned from the other people there.<span style="line-height: 21px;"> </span>The next cook-off I was in, the Weber County single-pot, I won."</span></div>
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Tracy was a seven-time finalist in the IDOS World Championship — the Olympics of Dutch oven cooking.<span style="line-height: 21px;"> </span>Just getting a berth is an achievement, since teams have to win an IDOS-sanctioned cook-off in order to qualify. The contestants pull out all the stops, with dishes more likely to be seen at a four-star restaurant than a camp-out.<span style="line-height: 21px;"></span></div>
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When he and Vickie took the title in 2004, they wowed the judges with <span style="color: #363636; line-height: 21px;">Cheese-Stuffed Pork Loin with New Potatoes and Stuffed Mushrooms, a perfectly baked Challah Holiday Bread with Parmesan Dipping Butter, and a stunning Poached Pear and Almond Tart.</span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span style="color: #363636; line-height: 21px;">He's sharing what he knows in his book, with </span><span style="line-height: 21px;">64 recipes that all can be baked outdoors in a Dutch oven or indoors in a regular oven. He notes that recipes sized for a 12-inch Dutch oven can be baked in a 9-by-13-inch pan.</span></span><span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"></span><br />
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<span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span style="line-height: 21px;">"The recipes are designed for the backyard cook, but there are recipes in here that are good enough for competition," he said.</span></span></div>
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<span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span style="line-height: 21px;">One of his signature recipes is Cheese Onion Rolls, which also appear on the book cover.</span></span></div>
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</span><span class="Apple-style-span" style="color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"> Temperature control is the key to successful baking, he said. A common mistake is to pile too many coals on the bottom of the pan, which will cause your food to burn. The majority of the coals should be placed on the top of the lid, </span><span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 15px; line-height: 21px;"><span class="Apple-style-span" style="color: #444444;"> to help the food brown on top instead of burning on the bottom. </span><div class="ecxMsoNormal" style="color: #444444; line-height: 21px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="line-height: 21px;">To determine how many charcoal briquettes are needed to maintain a 350-degree temperature: Multiply the size of the oven by two. A 12-inch Dutch oven would require 24 coals. Then divide that number by three, and place one-third of the coals (eight) on the bottom, in a circle, and two-thirds (16) on the top in a ring around the rim of the lid.</span></div>
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<span style="line-height: 21px;">If you want to learn more about Dutch oven cooking, the IDOS Spring Convention is May 10-11 at the Davis County Fairgrounds in Ogden. All day Saturday there will be a lot of cooking demos, vendors selling Dutch oven equipment, and experts to help you get started. Admission is free.</span></div>
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<span style="line-height: 21px;">And Bruce Tracy will be on hand to sign copies of his book! Here's one of his recipes:</span></div>
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<span style="color: #363636; line-height: 21px;">Cheese Onion Rolls</span></div>
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<span style="color: #363636; line-height: 21px;"><i style="font-style: italic; line-height: 21px;">12-inch oven</i></span></div>
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<span style="color: #363636; line-height: 21px;"><i style="font-style: italic; line-height: 21px;">7-8 coals on bottom</i></span></div>
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<span style="color: #363636; line-height: 21px;"><i style="font-style: italic; line-height: 21px;">15-16 coals on top</i></span></div>
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<span style="color: #363636; line-height: 21px;"><i style="font-style: italic; line-height: 21px;">(For indoor oven, 350 degrees F)</i></span></div>
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<span style="color: #363636; line-height: 21px;"><i style="font-style: italic; line-height: 21px;"> </i></span><span class="ecxApple-style-span" style="color: #363636; line-height: 21px;">1 cup warm water</span></div>
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<span style="color: #363636; line-height: 21px;">1/4 cup sugar</span></div>
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<span style="color: #363636; line-height: 21px;">1 tablespoons vegetable oil</span></div>
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<span style="color: #363636; line-height: 21px;">1 teaspoon salt</span></div>
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<span style="color: #363636; line-height: 21px;">3 eggs, divided</span></div>
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<span style="color: #363636; line-height: 21px;">4-5 cups flour, divided</span></div>
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<span style="color: #363636; line-height: 21px;">2 packages instant yeast</span></div>
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<span style="color: #363636; line-height: 21px;">4 ounces extra-sharp cheddar cheese, grated</span></div>
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<span style="color: #363636; line-height: 21px;">1 medium red onion, finely chopped</span></div>
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<span style="color: #363636; line-height: 21px;">2 tablespoons sesame seeds, optional</span></div>
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<span style="color: #363636; line-height: 21px;">In a large bowl, mix together water and sugar. Add oil, salt and 2 eggs. Carefully add 2 cups of flour and yeast until incorporated and then stir vigorously for 30 seconds. Add more flour, 1 cup at a time, until you have a soft dough. Knead on a board until the dough is well-formed and elastic. Roll the dough around in a large oiled bowl, cover, and let rise until <i style="font-style: italic; line-height: 21px;">almost</i> double in size, about 20-30 minutes.</span></div>
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<span style="color: #363636; line-height: 21px;">Sprinkle a little flour on your bread board and spread dough out into a 1/4-inch-thick rectangle. Spray lightly with nonstick cooking spray and spread with cheese and onion. Roll up from the long side jelly-roll style. Cut into triangles like this: \ / \ / \ / \ / \ /</span></div>
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<span style="color: #363636; line-height: 21px;">Spray Dutch oven with nonstick cooking spray. Arrange rolls in a circle, small end toward the center and just touching. Make an egg wash by stirring together the remaining egg and 1 tablespoon water. Brush tops of rolls with egg wash and sprinkle with sesame seeds, if using. Put the lid on and let rise again until just double in size, about 20-40 minutes. The rolls will fill the oven. Bake, using 7-8 coals underneath the oven and 15-16 coals on top, for about 45 minutes. Every 15 minutes, gently turn the oven about a quarter turn over the coals, and then turn the lid the opposite direction, to prevent hot spots. After 30 minutes, check the rolls for browning. When they begin to brown, remove the bottom coals. When they are golden brown, maybe 5 minutes later, remove the rest of the coals from the top. Leave the rolls in the oven for about 10 minutes after the heat is removed, with the lid cracked. Remove to a trivet to cool.</span></div>
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<span style="color: #363636; line-height: 21px;">—"Dutch Oven Baking" by Bruce Tracy</span></div>
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<span style="color: #363636; line-height: 21px;">(Gibbs Smith, $15.99)</span></div>
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Valerie Phillipshttp://www.blogger.com/profile/05573194221641293494noreply@blogger.com0