Tuesday, June 30, 2009

handy dandy lamb cooking chart

dad sent me this chart so i would know how long to cook my boneless leg of lamb. i think it errs on the rare side but that works out just fine with me!

LAMB Cooking Temperatures and Times
Oven cooked at 325°F Approximate Cooking Time (Minutes per pound)
Cut Weight Med-Rare
(145°F)
Medium
(160°F)
Well Done
(170°F)
Whole leg 5-7 lbs
7-9 lbs
15-20 min
20-25 min
20-25 min
25-30 min
25-30 min
30-35 min
Leg shank half 3-4 lbs 25-30 min 30-40 min 35-45 min
Leg sirloin half 3-4 lbs 25 min 35 min 45 min
Leg roast (boneless) 4-7 lbs 20 min 25 min 30 min

Saturday, June 27, 2009

magazine log

instead of hoarding magazines in the apartment i've decided to use the blog to keep a record of the important things and then pass them along to friends and family.

take aways from whole living: body + soul
july 2009

you can recycle your brita filters (#5 plastic)
at participating whole foods
www.preserveproducts.com

fish to eat that are healthy and sustainable:
*anchovies
*atlantic mackrel
*farmed rainbow trout
*farmed oysters
*alaskan or canadian sablefish
*sardines
*u.s. farmed shrimp

find a meat farm share
www.localharvest.org

eat a protein rich breakfast rather than a carb based one (example breakfasts):
*eggs
*whole grain toast with nut butter
*scrambled tofu
*lean meat or fish
*protein shake

Thursday, May 28, 2009

before


before
Originally uploaded by itslynzee.

the cream puff experiment...




after
Originally uploaded by itslynzee.

this is my second attempt at this recipe and this time it was not as puffy as i would have hoped. hopefully next time it will be more puffylicious.


cream puff pastry:
1 cup boiling water
1 stick butter
1/8 tsp salt
1 cup flour
3-4 eggs (depending on the size of the eggs)

boil water and butter until butter is melted...turn off heat and
immediately add salt and flour...hand mix until it forms a pasty
substance......use mixer and drop in one egg at a time...spoon onto
ungreased baking sheet...(about 1.5 inch balls...the puff pastry
EXPANDS!!).....bake for about 15-20minutes at 375-400 depending on your
oven....bake until puffy and golden brown!

filling:
1 cup heavy cream
1 cup milk
1 package instant vanilla pudding

mix well and put in fridge for at least 15minutes to set

Wednesday, May 27, 2009

project frenzy 2009

the memorial day weekend was the perfect opportunity to get into a few projects that have been on the back burner of my brain. i FINALLY cleared out the plant graveyard that was my patio and planted a few fun herbs and flowers. with all of the patio action going on i noticed that my amaryllis had grown a bud! guess i'd better start watering that thing again. ;-)


farmers market bounty
Originally uploaded by itslynzee.

donut peach, white peach, and nectarine from the jack london square farmers market. yay for the stone fruits!



from left to right
Originally uploaded by itslynzee.

thyme, sweet basil, green onion



tomato plant
Originally uploaded by itslynzee.

i even bought a tomato cage in anticipation of growth!



amaryllis
Originally uploaded by itslynzee.

amaryllis watch in action!



basil
Originally uploaded by itslynzee.

from the farmers market topped our dinner last nite. crust made with the famed no knead bread recipe from the ny times. went for a half-half wheat to white ratio.



work windowsill
Originally uploaded by itslynzee.

charles at work gave me a plant! it brightens up my work area.



sun tea
Originally uploaded by itslynzee.

recipe:
take one old (clean) giant pickle jar. fill with water. place 6 american classic teabags and 1one inch piece of crushed ginger in pickle jar. screw lid on tightly. place in sun. let the sun work it's magic. voila! sun tea!

Monday, March 30, 2009

focaccia

lately i've had focaccia on the brain...

this recipe by nick malgieri is appealing because of the at-will refrigerator rising...

this allrecipes.com version is so simple! can it really be that easy?

Sunday, March 29, 2009

Friday, March 27, 2009