marksl110’s – These next two are SERIOUSLY amazing. The “patent” leather look on these is sick. Not to mention the box and accessories.
This next coach one has so many details, and some Mac makeup
Cake Rhapsody – The work on this is phenom. Not to mention the makeup.
The Designer Cookie – Kim Kardashian magazine in this coach purse, along with a blackberry. And in pink its perfect for the “it” girl.
South Florida Cake Lady – The signature coach C’s. Comes with a coach shoe as well.
Kick Ass Kakes – A replica of a coach poppy purse. Handpainted and awesome cake design.
Cupcake Envy – makes the cutest cakelets always.
Cakes By Elisa – I love the clean C’s on this one. And the Tiffany cake box is a definite plus.
Cake Box SOC – This coach cake purse looks like real leather. I just want to touch it, and I love the gold accents.
Any girl would love any of these cakes for her birthday! Coach offers many designs, and I think these cake designers nailed it. Which is your fav?
Most middle eastern restaurants charge 3-5 dollars for a cup of lentil soup. That is insane to me since you can take that same amount of money and make enough soup to feed you for a week, and then some. Its really delicious, vegetarian / vegan and is filling. Most Lebanese soups are. On top of that, when using a pressure cooker, you can be done in under 30 min, start to finish. Slap peanut butter on me and release me in the woods if I’m lying.
Anyways, are you ready for the easiest soup you will ever make? Lets go.
- 2 cups red lentils
- 1/2 cup rice
- 1 large onion
- 1 tablespoon cumin
- 6-7 cups stock (veggie or chicken)
- 2 lemons
- 7 spice blend – optional
- carrots – optional
To start, sautee and brown the onions.
Then add the lentils, rice, cumin and stock. Make sure to wash the rice and lentils very well first!
Just put it all in a pressure cooker. If you don’t have one, thats ok, it will just need to simmer longer till the lentils are cooked thru. I swear by my pressure cooker. It cuts stew and soup cooking time by alot. Totally worth it.
Once you hear it boil, and steam is present, just time it for 10-15 mins and put the heat on low. Yeh, you heard me. After just let it sit for a few before deflating the pressure cooker. Technically you could just eat it at this point. Its more chunky and has some texture at this point.
Or, you can use a blender to smooth it all out.
After, just add some of the freshly squeezed lemon. I add alot of lemon into my bowl too. I just love it. I’m a citrus fiend. And thats it folks. Serve it up with crispy pita bread, crackers, croutons, and whatever else you want.
The soup is nice and smooth. Very comforting. It also tends to thicken up, so be ready to thin it out as needed.
You won’t believe how much soup those 2 cups of lentils make. Take it to work, have it as a light dinner. Its a great soup to have on hand. If you make some, send me the pictures on facebook. I would love to share! Enjoy
When I was a kid, my mum would sit with a bunch of parsley, the queen of the den, her full attention on me. As we talked about my day, her hands would not stop working. She would snip off the stems of the parsley and place the feathery leafs into a bowl. The next day we would have a beautiful vivid green salad, that packed a punch of flavor.
The truth is parsley is one of those things you either love or hate. Since I grew up with tabouleh I love the stuff. My hubby on the other hand, has an aversion to the stuff. But how can’t you love this lemony fresh salad?
If you have never had tabbouli then it is your moral obligation to get up right now, drive over to your grocery store and start chopping!
Its actually very simple to make and you need very few ingredients and just a bit of patience with the parsley. The rest is easy peezy!
Heres what you need:
- One Parsley Bunch (3 chopped cups)
- Two Tomatoes
- Four Green Onions
- Three Lemons
- Two Table Spoons Olive Oil
- 1/4 cup Burgul
- 1/4 cup Water
Lets start with the parsley. Start by removing the stems. I usually do this the night before while watching TV.
The next day, make sure to wash the parsley before chopping away. You want to get a really fine chop on it, and that might take a few runs. I usually start by grabbing it in bunches, rolling it up and cutting it up again and again.
Add the water to the bulgur. The grain will soak up the water and fluff up a bit. You don’t want to add so much that its soggy.
Chop up the green onions and tomatoes….and your ready to go!
Then, just add everything up in a bowl, the veggies, the oil, the lemon juice… and mix away! Oh, and don’t forget the salt.
Traditionally, Tabbouleh is served with hearts of lettuce or cabbage leaves.
You can also store it in the fridge, and take some to work the next day (just make sure to check your teeth after). Oh, and your welcome.
Kensington Metro Park is part of the Huron-Clinton Metroparks. Let me tell you, its AWESOME! Even on a snowy day its so much fun with lots to do.
Kensington has some killer slopes for sledding. When we were there some 5 kids piled on 1 sled and zipped down the hill. It was hilarious.
The Picnic areas were abandoned obviously, as well as the farm house area.
The best part was trying to figure out where the land ended and the frozen lake began. The lakes were just like vast sparkling fields of white.
The picture below was taken from standing on the lake. Its a pic of where boats usually tie up in the summer.
I loved how some parts of the lake were cleared off for some friendly hockey games.
Below is me jumping on the lake. Testing the ice.lol. Thank God it held…
Every summer we enjoy the nature reserve area in Kensington. You can usually see ospries, cranes and many other beautiful birds. None of our usual animal friends were around, but that didn’t prevent us from enjoying a stroll. It has its own special beauty in the winter. Especially in its quiet solitude.
Kensington is truly one of my favorite things about Michigan. Its so picturesque year round.
It was gloomy all day, but the sun started peeking out towards the end of our visit, casting beautiful yellows, oranges and pink hues over the grey skies.
Whats your favorite park in Michigan? OR your favorite part of the winter?
The MGM Detroit has many restaurants. Being seafood fans, we went to Saltwater. I also wanted to go there since Michael Mina owns the place. Some of his restaurants have held Michelin stars in the past, so, there were some high expectations going in.
The decor was nice. The theme of water was very predominant. Water ripples, drips etc…
Let me start by saying the dinner rolls are the best bread offering of any restaurant ever. The key secret according to the waitress, is LOTS of butter. It felt like cornbread rolls or something. Very good.
We started with the Beer Battered Prawns with Mustard Slaw and Old Bay Aioli ($15). This wasn’t that good. The shrimp was not crispy. It tasted like fried shrimp. Bland. The mustard slaw was rendered inedible by the obscene amount of salt in it. Let me just say, I was already disappointed. I asked for more bread.
Mike had the Saltwater “Louie” Salad with Lobster ($14). This was simple fresh and good. The presentation was nice with the lobster as the star.
Sam had the Michigan Fish and Chips ($18). He said it was ok. Not the super crust that was expected.
I had the grilled Scottish Salmon with ratatouille, olive oil crushed potato, & za’atar ($21). The best part of the dish was the zaatar. The olive oil mashed potatoes were too oily for a heavier fish like salmon. The salmon was normal. Nothing mind blowing. It was good. Good, but not great. I was also still hungry, so, I asked for more bread. Again.
The food was ok. I don’t think I’ll be back. Not even for the gimmicky lobster pot pie the waitress kept raving about. Then Mike orders it, and she comes back and says sorry, we are out. I saw another table get it and it basically gets plated at the table.
On to the waitress. She was terrible. Very unprofessional. I’m not going to go into details.
I’ve eaten at neighboring Wolfgang Puck’s which is AH-mazing. I’ve been back there again and again, but I will not be back to Saltwater. There is something wrong when the best thing you had all night is the bread. The food was ok, nothing special, and the service was mediocre. If you had a better experience please share below, or just take my word for it and eat next door at Wolfgang’s.
Trying to deconstruct a vinaigrette? Or maybe just add a little whimsy to a dish? This olive oil powder is perfect for that. Its super easy to make. You just need some tapioca maltodextrin and some olive oil. I explain the properties of the maltodextrin in my peanut butter powder post & more recently in a full description on the science behind Maltodextrin.
What you need is:
- 4 g tapioca maltodextrin
- 10 g olive oil
Add the maltodextrin and olive oil to a food processor.
Just let it whhhiirrrl and you got yourself olive oil powder. Easy peazy right?
You can plate it up anyway depending what your trying to do.
Have you tried to make any powders? If so what kind?