Total Pageviews

Tuesday, January 15, 2019

••••LET’S CELEBRATE!! TODAY IS MY DAY๐ŸŽ๐ŸŽ‚๐Ÿฆ๐Ÿฐ๐Ÿซ๐Ÿญ๐Ÿก๐Ÿง๐Ÿน!!••••

(Source: Kathy pics and LinkedIn and google + and Well Done and clip art pics and infobwlls video)



















••••LET’S CELEBRATE!! TODAY IS MY DAY!!


••••ENJOY THE VIDEO!!













❤️๐ŸŽ‚๐Ÿง๐ŸŽ❤️๐ŸŽ‚๐Ÿง๐ŸŽ❤️๐ŸŽ‚๐Ÿง๐ŸŽ❤️๐ŸŽ‚๐Ÿง๐ŸŽ❤️๐ŸŽ‚๐Ÿง๐ŸŽ❤️๐ŸŽ‚๐Ÿง๐ŸŽ❤️๐ŸŽ‚๐Ÿง๐ŸŽ❤️๐ŸŽ

Sunday, January 13, 2019

••••TACO SALAD IN A JAR๐Ÿ‡ฒ๐Ÿ‡ฝ๐Ÿฅ—๐Ÿ…๐Ÿ”๐Ÿš๐Ÿ›๐Ÿฎ๐Ÿฆƒ๐Ÿง€๐ŸŒฎ๐Ÿถ๐ŸŒฝ๐Ÿฅ‘!!••••

(Source: Delish recipe and photos and Ethan Calabrese and 5 minute chef video and justice league.com)



















••••TACO SALAD IN A JAR!!

••••ENJOY THE VIDEO!!

••••KATHY’S TOUR OF FOOD STOPS IN 

••••MEXICO๐Ÿ‡ฒ๐Ÿ‡ฝ!!!

https://www.delish.com-taco-salad-in-a-jar-recipe

YIELDS: 6

PREP TIME: 0 HOURS 35 MINS

TOTAL TIME: 0 HOURS 35 MINS

••••SO EASY AND FUN TO DO!!


INGREDIENTS


2 tbsp. extra-virgin olive oil


1 lb. ground turkey


kosher salt


1 tbsp. Taco Seasoning


1 15-oz. can black beans, rinsed and warmed


2 c. frozen corn, thawed and warmed


1 head romaine, chopped


1 c. shredded pepper Jack cheese


1 c. diced tomatoes

DIRECTIONS

In a large skillet, heat oil over medium-high heat. Add turkey and season with salt and taco seasoning. Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10 minutes. Set aside and let cool 5 minutes.

Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler.)


๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…๐Ÿฅ—๐ŸŒฎ๐Ÿ…

Friday, January 11, 2019

••••FONDUE FRITTERS (MALAKOFF)๐Ÿ‡จ๐Ÿ‡ญ๐Ÿง€๐Ÿณ๐Ÿฅ‚๐Ÿš๐Ÿž๐Ÿƒ๐ŸŒฐ!!••••

(Source: twistedfood.co.uk recipe and photos and lonely planet and VAUD video)














••••FONDUE FRITTERS (MALAKOFF)!!

••••KATHY’S TOUR OF FOOD CONTINUES 


••••WITH SWITZERLAND ๐Ÿ‡จ๐Ÿ‡ญ!!

FONDUE FRITTERS (MALAKOFF)


••••ENJOY THE VIDEO!!

Directions

Cut two, 3” discs from the centre of each bread slice. Set aside.

In a bowl, mix together Cheese, flour, nutmeg, salt, pepper, garlic and tarragon, toss to coat well. Add eggs and white wine, mixing with a spatula until a thick paste is formed.

Place heaped spoonfuls on each round. Smoothen each mixture into a small mound right to the edge.

Heat oil to 350F (180C) and fry cheese side down first, flipping once. Cook for 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel lined rack. Serve immediately.


http://twistedfood.co.uk-fondue-fritters-Malakoff

INGREDIENTS


5 pieces of white bread

4 cups finely grated gruyere cheese

3 tbsp flour

1/4 tsp nutmeg

1 clove garlic minced

1 tsp salt

½ tsp pepper

2 eggs, whisked

1 1/2 tsp finely chopped tarragon

2 tbsp white wine



๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚๐Ÿž๐Ÿง€๐Ÿฅ‚

Wednesday, January 9, 2019

••••POMMES FRENCH ALIGOT๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿฅ›๐Ÿง€๐ŸŒฐ๐Ÿš๐Ÿฅ˜!!••••

(Source: thespruceats.com recipe and photos and Pinterest and Rebecca Franklin and http://coxilanddu26.centerblog.net/m/rub-Tags-Bon-appetit-3.html and good insider video and the local France)
























••••POMMES FRENCH ALIGOT!!

••••KATHY’S TOUR OF FOOD STARTS WITH

••••FRANCE๐Ÿ‡ซ๐Ÿ‡ท!!



Total:



45 mins



Prep:



10 mins



Cook:



35 mins



Yield:



6 to 8 servings French aligot


••••ENJOY THE VIDEO!!

••••HOW YUMMY ๐Ÿ˜‹ IS THIS!!



https://www.thespruceeats.com-French-ALIGOT-recipe1375727



Ingredients



2 pounds mashing potatoes (peeled and cut into quarters)



3/4 teaspoon salt



1/8 teaspoon ground white pepper



4 tablespoons butter



1/4 cup crรจme fraรฎche (or substitute equal parts sour cream and heavy cream)



1 clove garlic (lightly crushed, but kept intact)



3 cups Cantal cheese (or substitute good-quality sharp cheddar, grated)

Nutritional Guidelines (per serving)


361


Calories


22g


Fat


27g


Carbs


15g


Protein


(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steps to Make It


Place the potato quarters into a pan of cold, lightly salted water.


Boil for 20 minutes, until they are tender. Keep an eye on them to make sure they don't start to break up and become mealy.


Once cooked, drain them in a colander.


Mash the drained potatoes with a masher.


Add the salt, white pepper, and butter, and then vigorously mix for 2 to 3 minutes until the potatoes fluff up a bit. Set them aside in the pan for a moment.


In a medium-sized saucepan over medium heat, bring the crรจme fraรฎche and garlic to just steaming. Do not boil, or the creme fraรฎche may break.


Remove the garlic, and pour the hot crรจme fraรฎche into the mashed potatoes.


Transfer the pan of potatoes to the stovetop over low heat; using a sturdy wooden spoon, beat the crรจme fraรฎche into the potatoes. By now, the potatoes will start to turn glossy.


Raise the heat to be medium, and beat in the cheese, 1/2 cup at a time.


Continue beating the mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Do not skimp on this process. It is the sturdy beating that makes aligot so deliciously velvety.


Pour onto warm plates and serve immediately.


Mashing Potatoes

Ensure the potatoes you are using are specifically for mashing, not for fries or salads. If they are not the floury type, the potatoes will turn waxy and greasy when whipping rather than fluffy and light.



How to Keep Aligot If Not Serving Immediately

Aligot does not keep very well. However, if you must, it can be held for a short time by placing grease-proof paper like parchment on the surface of the potatoes, making sure it is in direct contact with the aligot. This method will help prevent a skin forming on the potatoes, which would make the aligot unpleasantly lumpy if you stir it in.

This technique is suitable for all milk- and cream-based dishes which are prone to skin-forming.


๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ”๐Ÿง€๐Ÿ‡ซ๐Ÿ‡ท

Sunday, January 6, 2019

••••KATHY’S TOUR OF FOOD๐ŸŒ๐Ÿฅ˜๐Ÿฅ‘๐Ÿฅฏ๐Ÿง€๐Ÿฅ”๐ŸŒฎ๐ŸฅŸ๐Ÿฅง๐Ÿฅฎ๐Ÿฅ—๐Ÿ”๐ŸŸ๐ŸŒญ๐Ÿฅ“๐Ÿฅฉ๐Ÿณ๐Ÿฅ–๐Ÿ๐Ÿฅจ๐ŸŒฝ๐Ÿ‘๐Ÿฅญ๐Ÿฅฅ๐ŸŒ!!••••

(Source: LinkedIn and google+ photos and Well Done and Wikipedia and export.gov and  know your-world.org and Pinterest and royal Caribbean and sta travel.com and www.pinterest.com and india.gov.in and adventures in Disney and tours and travel video)
















••••KATHY’S TOUR OF FOOD!!

••••ENJOY THE VIDEO!!























๐ŸŒฎ๐Ÿฅจ๐Ÿฅฏ๐ŸŒญ๐ŸŒฎ๐Ÿฅจ๐Ÿฅฏ๐ŸŒญ๐ŸŒฎ๐Ÿฅจ๐Ÿฅฏ๐ŸŒญ๐ŸŒฎ๐Ÿฅจ๐Ÿฅฏ๐ŸŒญ๐ŸŒฎ๐Ÿฅจ๐Ÿฅฏ๐ŸŒญ๐ŸŒฎ๐Ÿฅจ๐Ÿฅฏ๐ŸŒญ๐ŸŒฎ๐Ÿฅจ๐Ÿฅฏ๐ŸŒญ๐ŸŒฎ๐Ÿฅจ

Friday, January 4, 2019

••••WINTER TIP❄️๐ŸŒˆ๐ŸŒž๐Ÿถ⛄️๐Ÿฅ˜!!••••

(Source: adapted from gooseberry patch cookbook and LinkedIn and google + photos and Well Done and REI VIDEO)

















••••WINTER TIP❄️๐Ÿถ!!

••QUICK IDEA TIP!!

••••TAKE ALONG A THERMOS FILLED WITH 

••••HOT SOUP ON A COLD ๐Ÿฅถ WEATHER 

••••NATURE WALK!!


••••ENJOY THE VIDEO!!

••••MATTHEW AND I DID THIS IN
••••CUB SCOUTS๐Ÿป!!


••••PREWARM THE THERMOS WITH HOT 

••••WATER FOR 10 MINUTES, BEFORE 

••••LADLING IN THE SOUP!!

❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ❄️๐Ÿฅ˜๐Ÿถ

Tuesday, January 1, 2019

••••HELLO JANUARY⛄️๐ŸŒˆ☀️๐ŸŽ‚❄️๐ŸŒฌ⛅️☔️!!••••

(Source: Pinterest and Giphy and Spokane word poetry and Pxleyes and WorldArtsMe and ccosg.org and shitterstock and januarycalender2019 and Blingee and quotemaster.org and LinkedIn and google+ photos and Well Done and John Filax video)












•••••HELLO JANUARY!!

••••ENJOY THE VIDEO!!




















⛄️❄️๐ŸŒˆ☔️๐Ÿ’ฆ⛄️❄️๐ŸŒˆ☔️๐Ÿ’ฆ⛄️❄️๐ŸŒˆ☔️๐Ÿ’ฆ⛄️❄️๐ŸŒˆ☔️๐Ÿ’ฆ⛄️❄️๐ŸŒˆ☔️๐Ÿ’ฆ⛄️❄️๐ŸŒˆ☔️๐Ÿ’ฆ