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Recently my older daughter was married. She married a man who was born in Hong Kong so we tried to honor his heritage by combining our American Heritage (with Irish leanings) and his Chinese heritage. To begin with the wedding was a traditional Chinese Wedding Banquet. Course upon course of food. We did switch out the traditional soup and replaced it with the chef's perfect shrimp wonton soup.
The entire flower goes together and comes apart very easily. No glue is used at all.
Supplies: two microfiber towels, one spatula with a hole at the top, a sink drain cover, a Handiwipe, a strawberry colander, a planter, a cardboard flower center (I had these but you can easily make one or have your child make one), potato chip bag clip, and floral tape.
The first thing to do is choose a leafy head of cabbage. This recipe calls for loose leaves of cabbage. Many grocery stores and even farm stands "clean up" their heads of cabbage. I have been lucky to find the loose leaves others have caste off or I ask the produce manager if he has any. You will have to buy several heads of lettuce if you can't find one with loose leaves.
This is a simple recipe that is quick and easy and works every time. Both of my daughters have made this more than once. Simple, delicious, and looks fancy!
Take a single pork tenderloin (about a pound) and put it in a gallon zipper locked bag to marinate. You can marinate it as little as an hour, but no more than 3 hours. To marinate, pour 1/4 cup of good olive oil inot the bag along with a pinch of coarse Kosher salt, the juice of a lemon, a pinch of pepper, and a pinch of garlic powder. You just want to flavor the meat, not coat it.
Husband has a full beard and mustache. Always has. Since he was eighteen he tells me. My brother-in-law asked me on my wedding day if I was sure I wanted to marry a guy whose face I'd never seen. We just celebrated our 30th Wedding Anniversary so I guess I did the right thing! Because of his beard and mustache he does NOT like to eat corn on the cob on the cob. He says he gets butter in his mustache and then smells it all night. But he loves fresh NJ corn. So, when I serve corn, I cut it off the cob.
I don't know if you've noticed but canned and jarred tomato sauces are high in carbs. Many of them are high because they contain HIGH FRUCTOSE CORN SYRUP. We don't eat HFCS in my house. There is no product in my kitchen that contains what I consider to be an evil substance. That having been said. I love tomatoes...in all forms. Right now (early August) the farmer's markets here in NJ are full of tomatoes. All kinds, all sizes, all shapes, all colors!
When I was a kid we hardly ever had meatloaf. The story was that when my parents were first married they didn't have much money and ground beef was very cheap so they ate a lot of it. My father, when he started to make more money, didn't want to see meatloaf on his table again (likewise....we never had steak cooked on the grill....steak was too expensive to risk the possiblility of burning on an open fire.)! But...I like meatloaf and so do my daughters and so does my husband. And...with just some minor tweaking, it's a low carb favorite.
It's been so long since I've had a good old white potato that I don't even miss them. Really. I don't.
Previously on this blog I included a recipe for another type of beef stew. Delicious, but lacking something. Potatoes, that's what. So I've experimented and have come up with a recipe that I think actually surpasses the standard meat and potatoes stew we've all grown up with.
The technique also could not be easier.
Husband took the stroll with me this week. He even pulled the wagon! We arrived early (a few minutes before the official opening time), met Younger Daughter there, and strolled the length of the market. By the time we finished, just forty-five minutes later, the place was very crowded. There were the regular contingent of people with coffee and puppies and kids who were there to be seen and buy cut flowers...but there are increasingly more people actually buying the fresh produce.
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