This salty and addictiveanchovy-based dressing is similar to my beloved Italian classic, bagna cauda. It’s very easy to whip together and you can keep it in a jar in the fridge for weeks, ready for whenever you need some extra flavor. Serve it with a rainbow of good-for-you veggie crudités or with simple steamed broccoli. I swear, kids love it.
Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
This salty and addictive anchovy-based dressing-similar to my beloved Italian classic Bagna Cauda is very easy to whip up. Serve it with a rainbow of good for you veggies or with steamed broccoli. Keep it in a jar in the fridge for weeks, ready for when you need some extra flavor. I swear, kids love it.
Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
Who needs boringand fatteningpound cake when you can havemenopause cake? This dense and not-so-sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help minimize menopausal and menstrual symptoms. It uses all the healthy goodness of soy, oat flour, and almonds along with the sweetness of sweet potatoes, banana, prunes and figs. One slice a day is all you need for pure girl power bliss!
1mediumsweet potato (about 5 oz)peeled and chopped
3 1/2ozdried figs roughly chopped
3 1/2ozsoy flour
3 1/2ozself rising wholemealSee note below
3 1/2ozoatmeal
1 1/34ozflax seedsGround
1 1/34ozpumpkin seeds
1 1/34ozground almonds
3 1/2 ozchopped walnuts
1tspground allspice
4ozchopped pitted prunes
1tbspgolden syrup or molasses
2largeeggs
7 1/2fl ozskim milk
1medium or largeripe banana, mashed
Servings: slices
Instructions
Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes
If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour, 1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt
Who needs boringand fatteningpoundcake when you can havemenopausal cake.This dense and not so sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help you minimize menopausal and menstrual symptoms. It uses all the goodness of soya, oat flour and ground almonds, combined with sweet potatoes, banana, prunes and figs for sweetness. One slice a day is all you need for pure girl power bliss!
1mediumsweet potato (about 5 oz)peeled and chopped
3 1/2ozdried figs roughly chopped
3 1/2ozsoy flour
3 1/2ozself rising wholemealSee note below
3 1/2ozoatmeal
1 1/34ozflax seedsGround
1 1/34ozpumpkin seeds
1 1/34ozground almonds
3 1/2 ozchopped walnuts
1tspground allspice
4ozchopped pitted prunes
1tbspgolden syrup or molasses
2largeeggs
7 1/2fl ozskim milk
1medium or largeripe banana, mashed
Servings: slices
Instructions
Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes
If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour, 1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt
Preheat the oven to 400F/
Prep all the vegetables and place on to large baking dishes lined with parchment. Drizzle with olive oil and dot with butter. Sprinkle with salt.
Roast the vegetables for 40/50 minutes, turning once. Remove from the oven when nicely browned.
This glorious purple beetroot and walnut hummus is a simple concoction that’s perfect as a dip with flatbreads or in a sandwich with some tangy cheese.
Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes.
In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes.
In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
When it’s grey and snowy outside, I crave sunshine. Sliced papaya does the trick for me. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya not only gives me my warm weather fix but helps in weight loss and fighting cellulite. It’s the ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to brighten the tropical taste.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Steaming salmon, or any kind of flaky fish, keeps it moist, healthy and packed with flavor. Add this simple burnt orange glaze and you not only get your omega-3s and antioxidants but you have a truly tasty dinner ready in less than 20 minutes. You can serve it with sticky rice or brown rice for a little starchy comfort.
Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt.
However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry.
I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze.
I use the leftovers for salads, pasta and fish cakes.
Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt.
However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry.
I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze.
I use the leftovers for salads, pasta and fish cakes.
Stir the sugar, water and honey in a small saucepan over low heat until the sugar dissolves. Bring to a boil and simmer, without stirring, until the mixture is a light caramel color. Watch it carefully and don't let it burn. The caramel will go from not quite done to burnt very quickly if you’re not paying close attention.
Immediately remove the pan from the heat, let the bubbles subside and carefully stir in 1 teaspoon orange zest and 4 tablespoons fresh squeezed orange juice. (You’ll want to stand back a little as the mixture may splatter.) Return the pan to low heat for a minute or so, stirring constantly until any caramel bits that may have formed completely dissolve. Add the oil and vinegar and gently simmer, stirring almost constantly, for 1 minute.
Pre-heat the oven at 350 Fahrenheit. Place the salmon skin down on a lined oven tray. Season with salt and pepper. Liberally spoon the orange glaze on the salmon and bake for 14 minutes. Serve with the leftover glaze on the side.
Recipe Notes
Add some ginger and minced garlic to the glaze for extra flavor. Substitute the orange juice with lemon or grapefruit.
Time to reset, clean out and get back in my jeans. Beetroots are packed with iron , folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, deep red juice they are sure to kick start my day.
5mediumorangespeeled and segmented or roughly chopped
1cupspinach leaves, rinsed
2/3cupcold water
Servings: glasses
Instructions
Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
Everyone has a favorite pancake recipe. This is mine. It rises high with a soft, tender, sponge-like texture that’s ready to soak up creamy butter and maple syrup. Add bananas or berries or a dollop of whipped cream or whatever you want for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before with the wet ingredients in a bowl that goes in the fridge and the dry ingredients in another bowl. Then in the morning we’re ready to go.
I also like to make a quick apple marmalade and slather it between the pancakes. I cook 3 peeled, cored and chopped baking apples in 3 tablespoons butter in a saucepan over low heat until they begin to soften. Then I add some grated lemon, 2 tablespoon water, and 1/2 cup sugar and I boil the mixture until I end up with a thick purée. It keeps in the refrigerator for up to two weeks. In the summer I substitute peaches for apples and orange blossom honey for sugar. YUM!
Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes
You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.
Everyone has a favorite pancake recipe and this is mine. It rises high and with a soft, sponge like texture, ready to soak up creamy butter and syrup. Add bananas, or berries and a dollop of whipped cream for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before. Wet ingredients in a bowl and dry in another bowl, even the eggs. Then in the morning we are ready to go.
Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes
You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.
Home-cured salmon is an elegant starter for a dinner party or a beautiful day-after-the-cocktail-party breakfast. No cooking required, which is a great thing when spending a lot of time in the kitchen isn’t high on your agenda.
Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
Home cured salmon is an elegant a starter or beautiful for a day after the party breakfast. No cooking required, a great thing when spending hours in the kitchen is not high on the agenda.
Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
A jar of my marinated goat cheese makes an easy, tasty and lovely gift for the holidays. It’s spectacular simply slathered on crusty bread, crumbled on salads, even grilled and sandwiched in a baguette. It doesn’t require any cooking but it sure shows a lot of love. Give it as a hostess gift and share some yumminess.
2tbspfresh rosemarythyme, oregano are really good substitutions
4smallchili peppers
1largelemon
2tbspfennel seeds
4clovesgarlicpeeled
2cupsolive oilenough to cover the cheese in the jar
Servings: large jars
Instructions
Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes
Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.
Heat the oven to 400°F. Line baking sheets with baking paper.
Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
Tip the dough on an unfloured surface. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive.
Shape the dough into logs roughly 2 inches in diameter and wrap in film and chill for a couple of hours, until firm.
Take the logs out of the fridge, remove film and brush with egg and paprika and coat with the sesame and cumin seeds. Slice the log in to disk about 1/8 of an inch high.
Arrange the disks on the lined baking trays spacing well. Bake in the oven for 12 to 15 minutes. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.
Recipe Notes
Keep a couple of extra logs in the freezer. Slice and bake when guests pop by! I also like to add cheddar or blue cheese and nuts.
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite. Measure all the ingredients and prepare the crumble at night. Bake the muffins on Christmas morning in no time!
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
Sift the together the flour, baking powder and salt and set aside.
In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes
You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.
You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.
I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles. It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.
Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes
The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.
I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles . It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.
Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes
The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Preheat the oven an 400F and line a think baking sheet with baking parchment.
Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes
You can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.
I cook the raspberries with a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.
Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly.
Reserve the remains chopped chocolate to mix in the batter.
Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes
Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
Sift the together the flour, baking powder and salt and set aside.
In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes
You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.
You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Preheat the oven an 400F and line a think baking sheet with baking parchment.
Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes
You can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.
I cook the raspberries with a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.
On Tuesday, September 27th at 7pm at the Hamden Library in CT I’ll share the real truth about working in restaurants, graduating from Cordon Bleu, the 7 things I wish I knew before I become a professional chef and my experience on Chopped, the award winning cooking show on Food Network.
If you are thinking of changing career or you love cooking and you are interested in knowing more about women in the food industry come by at the Miller Memorial Library, in the Friends room.
I made a Kit Kat cake for my daughter 8th birthday and it was a huge success. You can find similar cakes on Instagram and Pinterest but this is my decadent version. It’s homemade, it’s fun to bake, it’s easy decorate and it tastes like a birthday cake should; sinful, gooey and of all things chocolates. It’s definitely a show off kind of cake. Kids go crazy for it and adults turn into kids when they see it.
The base for the layer cake is similar to an Italian sponge cake, except I use baking powder in my version. Sponge cake is an airy and fluffy cake. It’s the base for many desserts. You can slice it, fill it and layer it. (Hello Zuppa Inglese)
It’s best if you make it the day before and cool it well. It keeps for up to 3 days in an air tight container and it can be frozen.
Now, if making a sponge cake intimidates you, just bake two vanilla box cakes, I won’t tell anyone, but I encourage you do give it a try. Once you learn to make a sponge, it will become your go to cake, I promise.
The filling for the cake is a chocolate custard. Yum! If you don’t’ want to make a custard (but why not!), then use a chocolate frosting.
Finally, I use Nutella to cover the whole cake and to glue the bars, but again you may use frosting if you prefer or if you have a nut allergy.
Once your cake is assembled, just have fun decorating it with the Kit Kats and the M&M’s. I love Smarties too, but they are hard to find in the USA.
Finally, if you are making the cake for adults you can soak each layer with rum or an orange liquor before spreading the custard, it gives it a delicious boozy extra kick!
I’m sharing the recipes below. If you have any questions, email me! I love hearing from you and if you bake this fab cake share it on your socials and tag me #silviabaldini #traychic #sharefood
Happy Birthday to all and happy end of the summer!
3packskit Kat barsget a couple of extra packs for safety
1bagM&M'ssmarties or jellybeans are fun too
1medium Jarnutellachocolate frosting can be used instead
Servings: people
Instructions
Heat the oven at 350, butter and flour or spray with baking spray two 10 inches baking pans.
Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.
Pour the batter into the prepared pans. Don't smooth the top or bang the pan on the counter, leave it as it is!
Bake for 25 to 30 minutes minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Chocolate Custard
Melt the Chocolate in a double boiler or in the microwave, set aside.
Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around edge.
Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
Add the melted chocolate and stir well.
Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Assembly and Decoration
Slice the 2 cakes in 4 even layers.
Place the first layer on a cake stand or a card board round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all for layers stacked.
With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
Break apart approximately 36 Kit Kats, 2 at the times. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M's.
Recipe Notes
Make the cakes the day before. Keep overnight in an air tight container. You can bake them 3 days ahead or even freeze them.
Make sure your layer cakes are not taller than a Kit Kat.
You may want to freeze your Kit Kats to avoid fingerprints.
You can use your favorite frosting instead of the custard and the Nutella.
3packskit Kat barsget a couple of extra packs for safety
1bagM&M'ssmarties or jellybeans are fun too
1medium Jarnutellachocolate frosting can be used instead
Servings: people
Instructions
Heat the oven at 350, butter and flour or spray with baking spray two 10 inches baking pans.
Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.
Pour the batter into the prepared pans. Don't smooth the top or bang the pan on the counter, leave it as it is!
Bake for 25 to 30 minutes minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Chocolate Custard
Melt the Chocolate in a double boiler or in the microwave, set aside.
Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around edge.
Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
Add the melted chocolate and stir well.
Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Assembly and Decoration
Slice the 2 cakes in 4 even layers.
Place the first layer on a cake stand or a card board round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all for layers stacked.
With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
Break apart approximately 36 Kit Kats, 2 at the times. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M's.
Recipe Notes
Make the cakes the day before. Keep overnight in an air tight container. You can bake them 3 days ahead or even freeze them.
Make sure your layer cakes are not taller than a Kit Kat.
You may want to freeze your Kit Kats to avoid fingerprints.
You can use your favorite frosting instead of the custard and the Nutella.
Just as I was getting ready to Spring forward—dreaming of alfresco lunches, planting
my tomatoes and getting a good dose of vitamin D—winter knocked back on my kitchen door in full force. Tonight I’m slow-cooking my go to veal stew, Guinness carbonnade, while making the last, hopefully, roaring fire of the season, then I’m finally updating my longtime neglected blog.
As we all know April showers bring May flowers, when the rain finally goes away,
we will all need a good dose of fresh, and some crunch on our table. Out they go the hot broths, the toasty cheesy sandwiches with the forever stewed tomatoes soups, in they come the beautiful iron and vitamins loaded green salads, the sweet plump strawberries and dare I dream,
the chin dripping juicy cherries.
In preparation for the farmer markets to burst with nature bounty, I’m sharing some of the stratagems I learned while working for years in the kitchen, to help you prepare quick and sunshine filled meals. You can read more of them in the article, written by the very talented Michael Catarevas, in the April issue of Ct Magazine, but since it’s raining outside I thought I would give you a preview here and save you from a bad hair day.
Choose Local And In Season Ingredients
Locally grown foods always better taste, fresher, longer lasting and more nutritious. I like to cook using seasonal ingredients not only because they are healthier for you and better for the environment, but also because I get stronger, bolder flavors in my dishes. For example, I use peaches and melons in summer, then chestnuts, cabbage, potatoes and citrus in fall and winter, and asparagus, cherries, strawberry in spring. At the end of winter I get excited for snap peas and peppery radishes!
Learn To Prep Ahead
I learned to plan and prep ahead at Cordon Bleu and working in professional kitchen. Prepping is probably the most valuable skill one can acquire when it comes to cooking. I wash and chop all my vegetables, herbs and most ingredients in advance. I think about recipes and what I will cook for the week on Sunday, I make a list of what I will need and I shop on Monday. I load the freezer with all I can prep ahead and cook in bulk. Dishes like soups, meatballs, stews, grilled vegetables are perfect for week-nights meals.
Keep Your Pantry Stocked
Keeping your pantry stocked it’s like insurance and money in the bank. You can make a meal anytime in less than 20 minutes by shopping in your cupboards. This is a basic list of what I have in my pantry:
Salt
Black peppercorns
Extra virgin olive oil
Vegetable oil
Apple cider vinegar
Red wine vinegar
Balsamic or sherry vinegar
Rice vinegar (unseasoned)
Flour: all purpose, 00, whole wheat or pastry
Baking soda
Baking powder
Cream of tartar
Cocoa powder (unsweetened)
Chocolate: chips or bar
Evaporated milk
Pure vanilla extract
Sweeteners
Granulated sugar
Confectioners’ sugar
Brown sugar
Maple syrup
Honey
Agave syrup
Coffee
Tea
Rice and Grains
Long-grain white rice
Brown rice
Grains: bulgur, quinoa, couscous or farro
Pasta: standard, whole grain, rice noodles or egg noodles
Polenta, Semolina
Breadcrumbs: plain or panko
Snacks and Cereals
Crackers
Tortillas
Cookies or biscuits
Pretzels
Popcorn kernels
Dried fruit: raisins, apricots or cherries
Seeds: sunflower, flax, chia or hemp
Peanut butter or almond butter
Applesauce
Old-fashioned rolled oats
Chicken broth
Beans: cannellini, navy, chickpeas or black
Vegetables: hominy, corn or green beans
Olives or capers
Chiles: chipotles in adobo or pickled jalapenos
Salsa
Tomatoes
Tomato paste
Roasted red peppers
Tuna
Anchovy fillets or paste
Keep Your Working Space Organized and Clean
Clean as you go. Really. In the end you wont have a pile of dirty pots and pans in your sink.
Know and Master 10 Basic Recipes
Have 10 or even 20 recipes you can make with your eyes close and with out cooking books. Master a couple of pasta dishes, some salads and sides. Think about what you have available at home and transform it in to a pantry dinner. Imagine you are on Chopped and you only have 30 minutes. Have fun, No Stress.
Don’t Start A Lengthy And Difficult Recipe If You Don’t Have Time
Keep it simple. If you only have 30 minutes don’t start cooking something overly complicated like a Baked Alaska. Leave the blow-torch in the drawer and instead go for a simple dish. For example I love baked apples. I learned to make them from my Italian mother in law Betta. They are delicious and beautiful! It’s what I love to do, simple a chic cooking. The recipe is below.
Don’t Cook Hungry or Angry
Cooking should be relaxing. I believe cooking is like therapy, actually I think it’s better than Prozac. If you cook in a bad mood your food will taste bitter and sad. Didn’t you see ‘Like water for Chocolate”?
Have Fun, Explore
Be a little adventurous. Explore new ingredients, taste new flavors, educate your palate. The more you learn and taste the better it gets. I always look for ingredient I’m not familiar with and challenge my self. I love shopping at Indian stores or in Chinatown and scare my kids with weird dishes. It keeps them on their toes.
Don’t Be Afraid to Make Mistakes. You Can Always Order Pizza
We all make mistakes. Don’t feel bad, don’t get discouraged. If you cook a meal and things go bad, hang up the apron, pick up the phone and order a pizza then open a nice bottle of wine. Try your recipe again another time and give yourself an A for trying.
Enlist Help From Family And Friends
Put anybody you know at work in the kitchen. Kids can help and they should, so can your friends and family. Give them chores. Delegate. Form a family prep crew and be the head chef.
Christmas is gone, lips have locked under the mistletoe, the Tiffany ball has dropped, 2016 has made an entrance. Here we are, some/many pounds heavier, with a bit of a hangover, decorations to take down, a long cold winter pushing in and no good holidays till Valentine. I say the hell with it.
There is no better time than now to get some glitter on and attack the next few months and extra pounds with some tasty but clean foods and listen to some good advice not only on how to keep the party going but also on how to start the New Year with positive energy.
I personally foresee sunshine, no remorse and unquestionably no sad or limp vegetables in the future. To confirm my predictions I contact Janet Horton. Janet is a one of the most accredited psychics in NY. She has been successfully reading cards in Manhattan for years.
She has a huge and devoted following and she is the trusted psychic to the stars and to the exclusive Broadway set. For years she turned her tarots upstairs, at Raoul’s on Prince Street, one of my favorite hangouts in the city. I find her on LinkedIn and after a quick exchange of emails we set up a phone meeting.
I call Janet Horton in the morning and she graciously agrees to give me a reading and a prediction on the outlook of 2016 for women, specifically for my women readers. She pulls two cards, and I immediate feel a surge of positive energy and relief coming from her voice. Janet takes her reading very seriously, and she tells me she is extremely pleased with what she has uncovered, she affirms she couldn’t have turned 2 better cards.
The Lovers and the Ace of Pentacles.
She continues explaining the Lover Card represents perfection, harmony and attractiveness. The Lovers card also symbolizes the establishment of a personal belief system and becoming clearer about your own values. This is a time when you are figuring out what you stand for and what your personal philosophy on life is. This card means a lot to women in 2016.
It means they will connect with someone that gets them; they will feel more attractive and will connect with a special soul mate.
Then Janet talks about the Ace of Pentacles. She tells methis card is one of the most important ones in the deck. It expresses financial matters, empowering, balance, new opportunity, and it’s very positive. In short it means money is coming in. That’s good news for all of us! She also adds that the Ace of Pentacles is about manifestation of your goals, and that you are moving into a more positive state of mind about what you are capable of achieving. Your ideas are ready to be turned into something tangible. Figure out what will work and make it a reality.
I couldn’t be happier with Janet positive reading. She was truly surprised to get both these cards. I can hear a little bit of a snicker and skepticism coming my way, let me just add, many years ago, she predicted I would marry at 38 a very detail oriented, math obsessed man.
And wouldn’t you know it.
I thank her and I make an appointment to see her in a couple of Mondays.
If you are interested in a personal reading you can find Janet on Sunday evenings at La Lanterna
in the Village from 6 to 11 pm and at Winnie’s Jazz Bar in the Refinery Hotel on Monday evenings
6-10PM I suggest you make an appointment to see her because she books really quickly and she is also busy finishing her novel titled “Behind the Veil.” A murder mystery set in Manhattan in 1939.
The plot revolves around a Psychic that predicts a murder and she consequently becomes in danger of being killed her self. You can contact her via email at TarotbyJanet@gmail.com , by phone on her office number at
201-963-3173 or on her mobile at 201-360-9958. She is also available for events, parties and phone readings by appointment.
With such a positive out look on 2016 I move on to the next issue. Exercising and getting back in to my jeans. I call upon Jill Valente.Jill is my favorite instructor at SoulCycle. She describes herself as a dancer for life. She is stunningly beautiful and motivating. I love taking her classes. When I ride with her I feel, not only the pounds literally melt away, but I also recharge my positive attitude.
Jill is focused on making every class a journey, filled with amazing songs, hard work, passion and sweat. Let me also add, when not on the bike, Jill is busy teaching her daughter how to be a rock star and making sure people don’t confuse her identical twin boys.
I ask Jill for some advice on how to squeeze back in to some form of non-elastic pant and she writes me back a.s.a.p. I can feel the sweat starting to percolate from my back. Jill thinks that dealing with post holiday weight gain is tricky mainly because we have all fallen into so many bad habits. We have been indulging and enjoying special foods and while that’s fabulous, it categorically should be done only once a year. Then she writes: “…after the holidays I like to attack those extra few pounds slow and steady. I am not a fan of cleansing or completely restricting your diet because I just don’t think that’s a realist habit to maintain. I pick a few problems foods that I have been indulging in and I cut them out week by week. Right now I’m having a huge issue with eating too much pizza so on week 1 of January I cut out pizza, week 2 will be bagels and week 3 will be sweets. After I return my body to better foods and/or I have reached my normal weight I start to introduce them back in moderation”. Jill also writes me her thoughts about exercise. She says: “The trick to exercise and staying fit it’s finding something YOU LOVE! There are so many incredible options nowadays that it is easy to find the one that best suits you. Obviously my heart is with SoulCycle but I also do a lot of hot vinyasa yoga and love to power walk outside. People often ask me how to prepare to come to a SoulCycle class and there is one thing you have to do…BOOK A BIKE!!! There is no preparation, there is nothing you have to do or be, you just have to SHOW UP and that goes for almost anything!”.
Jill you are right! I have booked my bike already. The more the better! Here’s Jill schedule in CT,
I hope to see you there.
With my butt in check I finally attack the elephant in the room. That would be food, not me.
We all have been eating and drinking too much. It’s time to clean out the fridge and our arteries. Like Jill, I don’t believe in cleansing, or in completely eliminating and restricting food. I like to eat and I like to be happy. I say life is too short to crunch on a celery stick. I believe in smaller portions, fresh produce, good oils, no snacking on empty calories and a good dose of planning. That means think a week in advance what you are going to have for dinner. Change your protein every night. Plan 7 good and satisfying dishes, shop for all the ingredients, make enough to have left overs for lunch, spend some time in the kitchen prepping them and enjoy dinner time with your family.
This is my 7 day plan:
Orange lentils and carrots soup, Meyer lemons roasted salmon and brown garlic long beans.
Whole grain pasta with a chick peas rosemary sauce, poached chicken and charred broccoli
Black-Eyed peas and pancetta minestrone, roasted lemon and rosemary potatoes salad
Herbs and prosciutto frittata, salad and lemon steamed zucchini
Fennel steamed Mussels, rice and peas
Black lentils, feta, avocado and pistachio salad with baby spinach and pomegranate seeds
Quick grilled flat iron steak, a crunchy green salad and steamed parsley purple potatoes.
You can shop for all the ingredients in less than 45 minutes. Prep all in one day, and cook each meal every evening in less than 30 minute. I pay attention to my portions and I load the plate with vegetables.
I give out small desserts to the kids/husband. Something simple, a couple of cookies, a chocolate pudding or a scoop of ice cream and I keep my fruit bowl filled with good seasonal choices.
In January I love to cook with a lot of lentils, black eye peas, pomegranate, fish, long beans and even longer noodles. These ingredients are eaten at the beginning of the year and they are meant to bring wealth, good luck, long lives and good health. You can watch me on CTSTYLE talking about my 10 favorite lucky foods and making my very simple but delicious and filling black lentil and avocado salad.
I also believe in keeping a little of the party going. Just because the holidays are over it doesn’t mean you have to leave in darkness and gloom. The Italians believe in wearing red to encourage good and plenty of sex during the year. I say why not!
My friend Jana Platina Phipps, the famous and much admired TrimQueen, decorates her table and her house with her exquisite trim creations. She has an impeccable eyes and even more fabulous collections of napkin rings created out of vintage brooches. Read about Jana and drool over her creations in my sharing corner.
Finally the recipes are below. Feel free to email me with any cooking question you might have, or questions about a 7 day plan, but mostly I hope you have a sparkling, healthy, wealthy 2016.
Keep the party going!
4cupswashed green spinach leaveskale, cabbage or swiss chard can be used
1 1/2cupsdried black-eyed peassoak overnight in water
6cupschicken stockvegetable, beef can be used
3sprigsparsleychopped
1bay leaf
Servings: people
Instructions
In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes.
Add the soaked black-eyed peas and stock, bring to a boil. Add the parsley, bay leaf. Cover the pot and simmer over low heat until the black-eyed peas are tender, 25 minutes.
Add the spinach or whatever green you are using and cook for 5 additional minutes. Discard the bay leaf. Season and serve.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well
Wash and trim the beans. Cut in 4 to 6 inches pieces.
Add the sesame oil to a pan and the garlic. Brown slowly on medium heat. Add the beans. Shake a couple of times. Add the soy-sauce, the fish sauce and the lemon juice. Simmer for 7 to 8 minutes until cooked but still crunchy. Season with salt and pepper and add the cilantro.
Learn to delegate; on second though, let me add, do start the bubbly, vino, beer, bloody Mary, (that’s for you J.P.) relatively early.
Don’t be shy, give a task to every single one of your guests including all children above 3. If they have limbs, they can be of use. Listen to a type A, don’t be stubborn, give up the control.
Once everyone is at work, you will find yourself with plenty time to enjoy and appreciate the day, your meal, the friends, and most importantly your family, not to mention you might even be able to shower and dress up for a change.
To demonstrate my point I’m delegating to my favorite writers, chefs and bloggers my work; instead of sharing my own recipes and advices, I have collected their articles and posts to help you with all your Turkey day needs.
I personally foresee sunshine, no remorse and unquestionably no sad or limp vegetables in the future. To confirm my predictions I contact Janet Horton. Janet is a one of the most accredited psychics in NY. She has been successfully reading cards in Manhattan for years.
With such a positive out look on 2016 I move on to the next issue. 
