tag:blogger.com,1999:blog-75346073800254399152024-03-07T04:04:08.719-06:00the recipe boxhannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7534607380025439915.post-48374406416807095072007-01-05T12:38:00.000-06:002007-01-05T13:07:35.011-06:00thai i love you.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wqMJ8Rrh-FvzA72Exp6aUhlET4zqmmIqsrxQOEl4vUO9obNVcJTlUVDM9Ae7fsjEhUkmqT-tXlovvW6RSJB-q_gdcBMNt_WAl5Vdi1Vib7VHOGRlolQaZkw4_vFBstLcDvnQq6r1Zqc/s1600-h/curry1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wqMJ8Rrh-FvzA72Exp6aUhlET4zqmmIqsrxQOEl4vUO9obNVcJTlUVDM9Ae7fsjEhUkmqT-tXlovvW6RSJB-q_gdcBMNt_WAl5Vdi1Vib7VHOGRlolQaZkw4_vFBstLcDvnQq6r1Zqc/s320/curry1.jpg" alt="" id="BLOGGER_PHOTO_ID_5016618542452702914" border="0" /></a><br /><span style="font-family:arial;">did you see <a href="http://rosylittlethings.typepad.com/posie_gets_cozy/2007/01/green_curry_and.html">this curry</a> that alicia made? did you? oh it makes me swoon. i went straight to the store yesterday and bought up some shrimp and green curry paste. i plan to get down to business this afternoon. i love curry, <a href="http://www.thaitable.com/Thai/recipes/Masaman_Curry.htm">masaman</a> being my favorite. a totally funny and random side note, i met a girl <span style="font-style: italic;">named</span> curry yesterday. cool, kinda. ok so, like i said, i love curry, and i fully extend that love to thai food in general. and indian food. i love all the spices and layers of flavor. and i like to tell myself that if i didnt have two small tummies to feed everyday, i would make these kinds of things more often. last weekend i had my first go at a peanut sauce recipe that i tossed with a chicken vegetable stir fry and some rice. it was good. yummy good. and the huffsters even had a few bites apiece (and then finished out dinner with two glasses of milk and one huge banana each. hey at least they are getting their calcium and potassium, right?). so here is the recipe, adapted from the food network kitchens i believe.<br /><br /><span style="color: rgb(255, 153, 0);">peanut sauce good for just about anything savory<br /></span></span><span style="font-family:arial;">2 tsp grated ginger<br />3 cloves garlic minced<br />1 c chicken or vegetable stock (more for reaching your desired consistency)<br />1/2 c peanut butter (regular or natural)<br />1/4 c soy sauce<br />2 tbls rice or white wine vinegar<br />1/4 tsp salt<br />sugar to taste (i like mine a little more sweet and added about a tablespoon)<br />chopped cilantro for garnish if you like. i like.<br /><br />sauté the ginger and garlic in a small sauce pan in a good bit of olive oil for a few minutes, until garlic is softened and fragrant. add the stock, peanut butter, soy sauce and vinegar and let simmer for ten minutes to melt and thicken on medium heat. watch it. mine got pretty thick pretty fast, and i ended up adding about another half cup of stock to thin it a bit. i wanted it more pour-able. add salt and sugar to taste. you might not need any sugar, especially if you use regular peanut butter. and that is it. so easy and so good.<br /><br />i stir fried a combination of carrots, red and yellow bell pepper and broccoli with a dash of salt and pepper, and a splash of stock (it was right there). tossed in some pan grilled chicken cut into bite sized pieces and piled it on rice and topped with the peanut sauce and cilantro. yum. if i would have had some crushed peanuts i would have sprinkled a few on there too. i imagine that you could easily make this sauce with crunchy peanut butter too. and really put it on just about any veggie or meat, rice or noodles.<br /><br />i will definitely let you know how my green curry comes out. if it tastes even half as good as that picture (courtesy of alicia, thank you sweetie!) looks i know i will have a happy tummy tonight. plus, the two big huffsters are spending the night with my mom, making dinner that much more enjoyable. dont get me wrong, they are good eaters for the most part, but i can only take so many nights in a row of "what is this??" "eeewww" "can we have broccoli cheese soup??". so david and arlo and i will sit down to a nice quiet dinner, enjoy a glass of wine (none for arlo) and relax. devil wears prada perhaps? i think so.</span><span style="font-family:arial;"><span style="color: rgb(255, 153, 0);"><br /></span></span>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com16tag:blogger.com,1999:blog-7534607380025439915.post-81190413060556684412006-12-18T11:22:00.000-06:002006-12-18T12:31:16.780-06:00in case you missed these...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/5046/497/1600/659430/Chocolate_blocks_far_text_again.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://photos1.blogger.com/x/blogger/5046/497/1600/659430/Chocolate_blocks_far_text_again.jpg" alt="" border="0" /></a><span style="font-family:arial;">have you seen the sweet (lord in heaven!!) goodness that molly has been dishing over at <a href="http://orangette.blogspot.com/">orangette</a> for the holidays? like these <a href="http://orangette.blogspot.com/2006/12/building-blocks.html">chocolate blocks</a> (photo courtesy of said sweet molly)? you realize of course that the possibilities are endless here. i am having visions of espresso beans, candied ginger, pretzels... i could go on and on. i also made a batch of these <a href="http://orangette.blogspot.com/2006/12/hop-to-it.html">lemon cookies</a> with a few modifications, first i couldnt find a meyer lemon, and second i was too lazy to buy turbinado sugar, so i went with a regular lemon and dusted mine with powdered sugar. still fabulously delicious. think lemon flavored shortbreads almost. yum. then there are mav's <a href="http://port2port.visualblogging.com/archives/2308_1018582413/198362">pizzelles</a> and <a href="http://port2port.visualblogging.com/archives/2308_1018582413/198737">cookies</a>. how badly do i want one of those griddles? very. and then of course there is melissa's <a href="http://allbuttonedup.typepad.com/all_buttoned_up/2006/12/opening_up_the_.html">norwegian apple cake</a>. good night. i love this recipe for so many reasons, but mostly because the way melissa writes it is exactly the way i cook. oh you know, a pinch of this, a bit of that until it tastes good, until it looks right. probably not very helpful when trying to impart a recipe, but so true to my form. i know that most of these posts have been about cookies and cakes and holiday goodies, but i promise you that i have been thinking about weekly fare. i hope to start a discussion about what you make throughout the week soon. after i get done making just one more cookie recipe... </span>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com5tag:blogger.com,1999:blog-7534607380025439915.post-75133540705111135792006-12-01T10:30:00.000-06:002006-12-01T10:49:24.349-06:00do you still have a can of pumpkin?<a href="http://www.flickr.com/photos/haeshu/311207770/" title="Photo Sharing"><img src="http://static.flickr.com/104/311207770_f7b24e4e90.jpg" alt="potato + pumpkin + leek =" height="233" width="400" /></a><br /><span style="font-family:arial;">if you do, dont shove it to the back of your pantry for next year. drag that can out, grab a few potatoes and pick up some cream and leeks from the store on your way home tonight. you are going to want to make this one. this little number comes directly to me from one <a href="http://angrychicken.typepad.com/angry_chicken/">special lady</a> that i know has plenty more amazing recipes tucked up her sleeves, or at the very least stuffed in an apron pocket somewhere. thanks amy!<br /><br /><span style="color: rgb(255, 153, 0);">pumpkin leek potato soup</span></span><br /><br /><span style="font-family:arial;">3-4 leeks chopped</span><br /><span style="font-family:arial;">3-4 russet potatoes</span><span style="font-family:arial;"> chooped</span><br /><span style="font-family:arial;">1 can pumpkin (15oz)</span><br /><span style="font-family:arial;">1/4 c butter</span><br /><span style="font-family:arial;">1 carton soup broth 32 oz. (or water)</span><br /><span style="font-family:arial;">1/2 cup half and half (or evaporated milk if you want less fat)</span><br /><span style="font-family:arial;">1/2 tsp cinnamon</span><br /><span style="font-family:arial;">juice from one lemon</span><br /><span style="font-family:arial;">1-2 teaspoons salt</span><br /><span style="font-family:arial;">cracked pepper</span><br /><span style="font-family:arial;">1 tbl brown sugar (to taste)</span><br /><br /><span style="font-family:arial;">saute the leeks until wilty in the butter on </span><span style="font-family:arial;">low/med heat for about 10-15 min,season with salt and pepper. add chopped potatoes and the broth and</span><span style="font-family:arial;"> bring to boil and simmer until soft, about 30 min. add canned pumpkin</span><span style="font-family:arial;"> and puree with a stick blender or in a blender. stir in half/half and</span><span style="font-family:arial;"> the seasonings. taste as you go. It should be sweet/sour with just a</span><span style="font-family:arial;"> hint of cinnamon, adjust as necessary. If you are in doubt, add more brown</span><span style="font-family:arial;"> sugar.</span><span style="font-family:arial;"><br /><br />you can leave the potatoes unpeeled for a more rustic texture. It</span><span style="font-family:arial;"> makes a thick soup,feel free to add more broth or water to thin it to the consistency you like. and if you are like me, go ahead and crumble a little cooked bacon on the top. enjoy and stay warm if you just got buckets of snow like us midwesterners!<br /></span>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com6tag:blogger.com,1999:blog-7534607380025439915.post-7044429812825955342006-11-22T13:26:00.000-06:002006-11-22T13:55:01.526-06:00don't go empty handed<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/5803/919751877444511/1600/thanksgiving.0.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger2/5803/919751877444511/320/thanksgiving.jpg" alt="" border="0" /></a><span style="font-family: arial;">i hope everyone enjoys this time with family and friends. please relax and enjoy. indulge in some good food and conversation. and if you still havent found that little something to bring along with you on your visit, try this simple but delicious recipe sent to me by my friend sarah. at the very least it will make your home smell delicious!<br /><br /></span><div style="font-family: arial; color: rgb(255, 153, 0);">Warm Mixed Nuts</div> <div style="font-family: arial;"><br />5 c. of raw mixed nuts</div> <div style="font-family: arial;">1 T. olive oil</div> <div style="font-family: arial;">2 shallots</div> <div style="font-family: arial;">3 cloves of garlic</div> <div style="font-family: arial;">2 T. unsalted butter</div> <div style="font-family: arial;">1/4 c. fresh rosemary</div> <div style="font-family: arial;">1/4 t. cayenne</div> <div style="font-family: arial;">1 T. brown sugar</div> <div style="font-family: arial;">1 T. course salt</div> <div style="font-family: arial;"> </div> <div style="font-family: arial;">Heat oven to 350. Place nuts in a single layer on baking sheets. Toast until golden and fragrant for 8 to 12 minutes rotating pans. Put in a bowl and set aside. Thinly slice the shallots into rings. Thinly slice the garlic lengthwise. Heat oil over medium heat. Add shallots and garlic until golden. (3 to 5 min.) Remove from oil and drain on paper towels. Melt butter and pour over mixed nuts. Add rosemary, cayenne, brown sugar, and salt. Stir. Toss in garlic and shallots.</div>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com5tag:blogger.com,1999:blog-7534607380025439915.post-61609351721801836542006-11-20T10:04:00.000-06:002006-11-20T10:16:31.813-06:00oh snap<a href="http://www.flickr.com/photos/haeshu/300437240/" title="Photo Sharing"><img src="http://static.flickr.com/121/300437240_7437057b5b.jpg" alt="ginger snaps to die for" height="233" width="400" /></a><br /><span style="font-family: arial;">ginger snaps are a necessity this time of year in my opinion. dont get me wrong, they are delicious year round, but now when it is cold (for some) and you have a cup of hot tea or coffee that is just begging to have a little something dunked in it, this is everywhere you want to be. these gingersnaps are thin and crisp, sweet and spicy and just that darn good. eliot and i shared a few during our afternoon fika last week, and then i had a few more (five...) that evening. ok, so they are dangerously addictive. but dont worry because this recipe makes the kind of dough that you keep in the freezer. if you have weak self control like myself, only slice off three or four and bake them. they are also perfect for that unexpected visitor. warm the oven, put on the kettle for tea, slice a few of these and in twelve minutes you sit down for a lovely visit over tea and cookies. i found this recipe last year on <a href="http://www.supereggplant.com">marikos</a> blog and have been using it ever since. i promise dear readers, that soon i will give you more than cookie and dessert recipes. just bear with me, i have been having so much fun baking that it is hard not to share. ok, here you go. enjoy.<br /></span><u><br /><span style="font-family: arial; color: rgb(255, 153, 0);">Chez Panisse Gingersnaps</span></u> <p style="font-family: arial;">8 ounces unsalted butter<br />1 1/4 cup + 2 Tbsp. sugar<br />1/2 tsp. vanilla extract<br />2 small eggs or 1 1/2 large eggs<br />1/3 cup molasses<br />3 cups all-purpose flour<br />2 1/2 tsp. baking soda<br />1/2 tsp. salt<br />2 1/2 tsp. cinnamon<br />2 1/2 tsp. ground ginger<br />1/8 tsp. ground black pepper</p> <p style="font-family: arial;">Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated. Sift the dry ingredients, and add to the mixture. On low speed, mix until it all just comes together. Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment-lined sheetpan and bake at 350 degrees until the edges turn dark brown, about 12 minutes.</p>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com10tag:blogger.com,1999:blog-7534607380025439915.post-89698375158441184762006-11-16T12:52:00.000-06:002006-11-16T13:47:57.517-06:00soup IS a meal<a href="http://www.flickr.com/photos/haeshu/298885127/" title="Photo Sharing"><img src="http://static.flickr.com/121/298885127_b1e0fcff6e.jpg" alt="potato of the sweet variety" height="233" width="400" /></a><br /><span style="font-family:arial;">in my book, soup is definitely a meal. i think i could eat soup everyday from now until march, and then switch to gazpacho. mmm. lately my favorite has been to take a heap of sweet potato and through magic of the culinary type turn it into a satisfying bowl of thick, silky soup. all you need is a hunk of crusty bread and a small bowl of salad and there you have it. a meal.<br /><br />this recipe was adapted from i think october's <a href="http://www.cookiemag.com/">cookie</a> magazine.<br /><br /><span style="color: rgb(255, 153, 0);">chunky sweet potato soup</span></span><br /><span style="font-family:arial;"><br />3 tablespoons extra-virgin olive oil, plus more for serving</span><br /><span style="font-family:arial;">1 medium onion, diced</span><br /><span style="font-family:arial;">1 small fennel bulb, trimmed and sliced crosswise</span><span style="font-family:arial;"><br />1 garlic clove, minced</span><br /><span style="font-family:arial;">1/2 teaspoon dried sage (less if it is ground or to taste)</span><br /><span style="font-family:arial;">2 large sweet potatoes (about 1½ pounds), peeled and cubed</span><br /><span style="font-family:arial;">6* cups chicken or vegetable broth</span><br /><span style="font-family:arial;">Kosher salt and freshly ground black pepper to taste</span><br /><span style="font-family:arial;">2 tablespoons grated Parmesan***</span><br /><br /><span style="font-family:arial;">Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes**. Stir in the sage and cook 1 minute more. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.<br /><br />* the original recipe called for 4 cups but i used a 6 cup can, which was nice because it tends to thicken after a day or two. but believe me it is still way yummy.<br />** i usually use this time to peel and cube the sweet potatoes, making the whole process much easier.<br />*** i like to keep a block of decent to good parmesan cheese in my fridge, and find it easier and prettier to shave slices with a vegetable peeler. so professional...<br />**** (getting ridiculous i know, but also satisfying to see that many astrics lined up) the first time i made this soup i only had one sweet potato on hand but happened to have a small butternut squash on my counter. threw that in along with the s.p. and it was just fine.<br /><br />there you have it folks. so easy that when i made this monday night, i also made a pot of broccoli cheese soup for eliot and a batch of chili. the sweet potato goodness was all mine as the rest of my family is crazy and doesnt eat them, except arlo of course. if you are big fan of sweet potato/pumpkin/butternut squash (or anything else orange for that matter) like i am, then you should also take a look at <a href="http://orangette.blogspot.com/">mollys</a> puree. to die for. i just said that.<br /></span>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com9tag:blogger.com,1999:blog-7534607380025439915.post-73727532134195495452006-11-15T10:54:00.000-06:002006-11-15T10:58:21.764-06:00have you made anything yet?<a href="http://www.flickr.com/photos/haeshu/298140864/" title="Photo Sharing"><img src="http://static.flickr.com/120/298140864_f66a32840a.jpg" alt="orange chocolate chip" height="233" width="400" /></a><br /><span style="font-family: arial;">i did, the orange chocolate chip muffins. they were stupid easy and so good. perfect breakfast this morning at work. have you tried anything yet? let me know and if you have and took a picture, even better! share share!</span>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com4tag:blogger.com,1999:blog-7534607380025439915.post-51561331807561639642006-11-14T15:46:00.000-06:002006-11-14T16:11:49.729-06:00{coffee} + {cookie} = {fika}<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/5803/919751877444511/1600/292482846_f91697b14d.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/5803/919751877444511/320/292482846_f91697b14d.jpg" alt="" border="0" /></a><span style="font-family:arial;">first a thank you to <a href="http://port2port.visualblogging.com/">mav</a> for letting me use her beautiful picture of her very own <a href="http://en.wikipedia.org/wiki/Fika">fika</a> from last week. a second thank you goes to <a href="http://allbuttonedup.typepad.com/all_buttoned_up/">melissa</a> for sharing a recipe from the "family vault". you know it has to be good if it was locked up right? right. so please take the time to read the wikipedia link to the word fika because i think we all need fika in our lives, especially at this time of year. we all have to admit to a love/hate relationship with the holidays. some days i just want to give, give, give and then some days i feel so grinchy that i think i could fast forward to march (without skipping eliot and arlo's birthdays of course). for my peace of mind and a perfectly legitimate reason to enjoy all the holiday cookies that will be coming our way i plan to take time out each afternoon to enjoy fika with eliot. i <span style="font-style: italic;">know</span> he will love it. ok, now onto the recipe!<br /><br /></span><span style="font-family: arial; color: rgb(255, 153, 0);">Russian Teacakes</span><br /><br /><span style="font-family: arial;">1 cup butter or marg softened</span><br /><span style="font-family: arial;">1/2 cup powdered sugar</span><br /><span style="font-family: arial;">1 teaspoon vanilla</span><br /><span style="font-family: arial;">2 1/4 cups flour</span><br /><span style="font-family: arial;">1/4 teaspoon salt</span><br /><span style="font-family: arial;">3/4 cup finely chopped nuts</span><br /><br /><span style="font-family: arial;">Heat oven to 400. Mix butter, sugar and vanilla.</span><br /><span style="font-family: arial;">Work in rest until dough holds together. Shape</span><br /><span style="font-family: arial;">into 1" balls--on ungreased baking sheet. Bake</span><br /><span style="font-family: arial;">10-12 min. until set but not brown. While warm</span><br /><span style="font-family: arial;">roll in powdered sugar. Cool and roll in sugar again.<br /><br />how easy is that? so easy. oh and one last bit of cookie talk, did you see abby's post for <a href="http://abbytrysagain.typepad.com/abbytryagain/2006/11/seasonal_deligh.html">persimmon cookies</a>??? i was so excited when i saw it because i have never ever heard of such a cookie, and very rarely do i meet a cookie i dont like. time to make a new acquaintance...<br /></span>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com6tag:blogger.com,1999:blog-7534607380025439915.post-37558364233380383382006-11-13T09:57:00.000-06:002006-11-13T10:13:24.503-06:00starting monday with muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/5803/919751877444511/1600/muffinpans.0.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger2/5803/919751877444511/200/muffinpans.jpg" alt="" border="0" /></a><span style="font-family:arial;"><span><span style="color: rgb(255, 153, 0);">orange chocolate chip muffins</span><br /></span></span><b style="font-family: arial;"><span></span></b><span style="font-family:arial;">2 cups self-raising flour<br />3/4 cup castor sugar<br />zest of 1 orange<br />juice of 1/2 an orange (approx 1/4 cup)<br />1/2 cup olive oil<br />3/4 cup milk<br />2 eggs<br />1 cup choc chips</span> <pre style="font-family: arial;"><span>Mix the flour, sugar and zest in a medium<br />bowl. Mix (whisk with a fork) the juice,<br />olive oil, milk and eggs. Make a well in the<br />centre of the dry ingredients. Pour in the wet ingredients and chocolate chips.<br />Mix until just combined. Spoon into lavishly buttered muffin pans and<br />bake for about 20 min in a moderate oven (180C or 350F degrees).<br /><br /><br />this recipe was sent to me from melissa at <a href="http://melmoworld.blogspot.com/">melmo's world</a>. i thought it sounded like a<br />great way to start off the week. while i havent tried this out just yet i already know<br />that i will love it. i have a crush on quick breads and muffins, especially if they have<br />chocolate chips in them! yum. i am so ready for this time of year, all the baking and<br />stewing and roasting makes the house smell so good and puts a smile on my face.<br />what is your favorite holiday fare?<br /><br />more to come soon, i have some good things up my sleeves. and did you see<br /><a href="http://port2port.visualblogging.com/">mavs recipe</a>? go check it out...<br /></span></pre>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com6tag:blogger.com,1999:blog-7534607380025439915.post-9739953148515644262006-11-10T13:40:00.000-06:002006-11-10T13:56:12.556-06:00the recipe cards are here!<span style="font-family:arial;">can i just tell you that the more i fiddle with beta the more i love it?? oh yes, it is good. you know what else is good? all your enthusiasm for this idea! yah! so glad you all are as excited about this idea as i am. anyway. enough feel good gushing, lets get to the nitty gritty. the recipe cards. if you look over there to the right, you will see a link to two sizes of recipe cards that you can download. clicking either will lead you to a pdf that you can print to card stock as many times as your little heart desires. cut them out, write down a recipe from here, from your own collection, from where ever! doesnt it just feel good to copy down a recipe by hand? i think so. but i also tend to be a freak about lettering and have been known to throw a card away and start all over if i make a mistake. if you are at all like that, dont worry! pdf + printer = a very very good thing. i should be back with a recipe soon, until then, take a moment to go visit <a href="http://orangette.blogspot.com/">sweet sweet molly</a>. she is a true master/foodie/damn fine writer and photographer and i love her blog. i have already used many a recipe from her treasure trove and plan to continue to point you all to ones that <a href="http://orangette.blogspot.com/2004/08/and-then-cake-came-forth.html">i particularly love</a>... mmm mmm. have a good weekend friends!</span>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com5tag:blogger.com,1999:blog-7534607380025439915.post-27575511740180120822006-11-09T11:23:00.000-06:002006-11-09T11:39:58.335-06:00welcome<span style="font-family:arial;">just wanted to say hello to everyone and welcome them to the recipe box. this is the place where we will share old recipes, new recipes, but most importantly very tasty and yummy recipes. it seems to me that this holiday time of year is the perfect time to share with others the perfect shortbread cookie to have with your cup of tea. or a potato gratin that makes your mouth water before you even pull it out of the oven. whatever you want to share let me know. email me (hannah.therecipebox @ gmail.com) and i will post your recipe, or if you are looking for something specific, leave a comment. i know someone who is reading will have what you are looking for. mostly just sit back and enjoy. and if you really feel like it, copy one down, take some time one evening and create something wonderful in your own kitchen!<br /></span>hannahhttp://www.blogger.com/profile/05375293685586497432noreply@blogger.com9