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So Ridiculously Good, I Had to Share

“Founded on the idea that we eat first with our eyes, TasteSpotting is our obsessive, compulsive collection of eye-catching images that link to something deliciously interesting on the other side. Think of TasteSpotting as a highly visual potluck of recipes, references, experiences, stories, articles, products, and anything else that inspires exquisite taste.

We don’t use the term “potluck” for the hell of it. Everyone brings something to the party here: the user community submits images/links from around the web and the editorial team reviews the submissions. What finally gets served up on the site is a beautifully refined set of the community’s contributions.” – taken from the About Us section of TasteSpotting.com

This, in a nutshell, is the magic of TasteSpotting.com. I first discovered this site about two years ago after a coworker suggested I check it out to find a better fettuccini alfredo recipe. Little did I know that before my eyes would appear a virtual eye-candy land filled with some of the most awesome and delicious looking images ever. Brent (my better half) is a photographer, so he knows his stuff when it comes to taking a good picture…food is incredibly challenging. Even he was impressed by the work on the site, so much in fact that he wishes I would make things from here more often. :-)

So what kinds of things are on TasteSpotting? Well, they have just about every kind of gourmet recipe you can think of, using ingredients that you may have never considered. Besides great recipes, TasteSpotting features kitchen gadgets, entertaining tips, and other really cool stuff that can spice up your next meal – no pun intended.

So there you have it. You don’t have to sort through the mess that is Cooks.com nor do you have to join the pack of Rachael Ray worshippers to find a good recipe.

Bon appetit my friends, bon appetit.

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So good, I had to share.

We are more ready to try the untried when what we do is inconsequential. Hence the fact that many inventions had their birth as toys.  – Eric Hoffer

…and with that ladies and gents, I bid you goodnight.

More some other time.

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5 Reasons Why I'm Excited About Today

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This picture is great, and while it has boosted my day, it isn’t one of the reasons why I’m excited.  ——->

1.  Today is President-Elect Obama’s day of inauguration, a historic event that I’m sure will be on everyone’s minds around noon (I’ll be watching).  I’ve always kind of liked Obama, mostly because of his ability to use new avenues of communication and connection to arouse an entire generation to vote. My generation is a tough one to reach – especially with important issues – so it was refreshing to see my peers rise up and have their voices heard.

Even though I’m a registered Democrat, during this election I was much more focused on choosing a candidate that fell into the mold of what to me makes a good leader. I’m not concerned about advancing the party, mostly because I disagree with the bipartisan quarrelling that has plagued our government for over 40 years.  I’m tired of choosing A or B. Let’s have an option C, or at least an environment where option C can compete, but that’s a whole other soap box. Obama, to me, has what it takes to lead the country successfully. I’m not saying that he can fix everything that’s wrong with this country overnight. I just think that under his leadership, we can be taken in the direction that we need to go as a people.

The next few years are going to be tough, but I’m thankful for it. Many people need a taste of what “want” is and how the world is not just about them *cough* Wall St. *cough*. I do have to wonder though what industry will flourish in this time of challenge.  The entire cosmetics industry blossomed out of the Great Depression. We’ll just have to wait and see.

2. It’s a Tuesday.  One step closer to the weekend.

3. In Dr. Brassard’s Mystical Writers class, we get to have our first discussion of Doris Lessing’s Briefing for a Descent into Hell. I usually get excited about literature, but in this case, I’m really excited about having the discussion. This book really confuses me, but I marvel at Lessing’s ability to transition from a man on an island to our entire existence as an interconnected, interdependent system. Fantastic writing so far, although the first 60-100 pages were very hard to slog through.

4. PRSSA Meeting at 9:30 PM – first of the semester. If you know me, you know how much I care about the members and I do my best to create an environment for them that cultivates learning and growth as a public relations professional. I see so much potential in each and every one of the members. This semester looks to be our best yet.  I’m really excited about developing the resources guide!

5.  When I logged into iGoogle today, my quote of the day was this:

“We are here and it is now. Further than that all human knowledge is moonshine.” – H.L. Mencken

It’s going to be a really good day.

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Very Berry Cupcakes

So for Christmas this year, I received a lovely cupcake cook book from a co-worker. Today, I decided to try out one of the recipes, only with a bit of a twist of my own.  Enjoy!

Berry Buttercake

1 stick of butter, softened

1/2 teaspoon pure vanilla extract

2/3 cup sugar

2 eggs

1 cup dried mixed berries (I used dried cherries, blueberries, strawberries, and cranberries)

2/3 cup all-purpose flour

1/2 cup self-rising flour

1/4 cup milk

Red raspberries for garnish


Cream Cheese Frosting

2 tablespoons butter, softened

3 ounces cream cheese, softened

1 1/2 cups powdered sugar

Green food coloring for leaves if desired (add 1 to 2 drops to small portion of icing)

1. Preheat the oven to 325 degrees. Line 12 cup muffin tin with paper baking cups.

2. Beat butter, vanilla, sugar and eggs until light and fluffy. Sitr in fruit, flours, and milk. Divide mixture among baking cups.

3. Bake for 35 minutes. Remove from tin and cool on wire rack.

4. Make cream cheese frosting. First, beat butter and cheese in a small bowl until fluffy.  Then, add powdered sugar gradually. If icing is too thick, add a few drops of water to smooth it out.

5. Decorate by spreading a layer of cream cheese frosting over the top of the cakes, topping with a single raspberry in center, and adding one or two green icing leaves using a pastry bag.

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Cupcakes

“People are, if anything, more touchy about being thought silly than they are about being thought unjust.” – E.B. White

Great quote.

I’m going to bake cupcakes today. I’ll post pictures later. Hopefully some Cacti will get to enjoy them tomorrow (if all goes well and Brent doesn’t eat them all!)

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