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Monday, June 20, 2011

Sunday Supplement - On Location with Our Next Tuesday Tinker

Due to problems with the internet connection, there will be no Sunday Supplement this week. With a bit of luck, there will be a Tuesday Tinker.

Thursday, June 16, 2011

The Recipe Corner - Plaintains

You need at least 1/2 a plantain for each person.

Melt butter and olive (or vegetable oil) in a frying pan. Turn your heat to medium or medium low. Add the plantain, sliced about a quarter inch thick, to the oil. Shake sugar and cinnamon over the top of the plantains. fry until golden, turn plantains and add sugar and cinnamon to the other side. Before taking them off the heat, flip the pieces back for about 30 seconds just to set the second sugar and cinnamon coating. Serve hot with ice cream for dessert or, my favorite, as a side dish to jambalaya.

Recipe compliments of MarthaHorman.

Tuesday, June 14, 2011

Tuesday Tinker - TiffanyTeske

TiffanyTeske specializes in creating one of a kind Polaroid transfer prints.

You can find out how TiffanyTeske creates her prints by reading an explanation on any one of her listings.

Monday, June 13, 2011

Davy Lettercat in Wisconsin

Two cats sharing a box.

Davy, out Freethinkers' mascot is currently visiting clingingimages. He has settled right in and made friends with the resident feline, Charlie. Cling makes beautiful window cling decorations. She is also a polymer clay artist and sells those creations in her ClayCenter

Sunday, June 12, 2011

SUNDAY SUPPLEMENT - On location with our next Tuesday Tinker

TiffanyTeske lives in Banff, Alberta, Canada. She sell Original Transfers and Prints. (This is a photo shows a Banff Street. It's not one of her own photos.)

Thursday, June 9, 2011

The Recipe Corner - Tasty Chicken and Super Sweet Tamales

I used to live in Mexico, and was a home health nurse in L.A. for Cubans. Both have their own way of making tamales.  I sort of combined them and added my own takes. We made both the sweet and the chicken tamales the other day and they were fantastic. Also, now that there is the maseca, which is tamale corn flour, you don't have to spend four hours just boiling the corn meal, then another 4 hours boiling the tamales.

For the Chicken Tamales, follow the Maseca package recipe, but add a can of creamed corn to the tamale mix; the final mix should be thick enough that you can form it.  All the maseca recipes say steam the tamales, but we just boiled them covered with water for 1/2 hour and they came out great!
You do have to add more spices because both the boiling and steaming will somewhat diminish their strength.

Chicken filling for tamales:
Slow cook chicken (thighs are best)  in a crock pot set on low with chicken broth, fresh bay leaf, garlic, fresh rosemary, fresh or dried thyme, splash of white wine and an herb mix such as Cavender's Greek Seasoning. I slow cook the chicken over night.

After boning chicken fry in pan with olive oil, white wine, onion, red bell pepper, garlic, fresh bay leaf, fresh or dried thyme, Cavender's Seasoning and a bit of fresh ground nutmeg. Salt to taste. If you would like your tamales hot add a chopped hot chili of your choice. 

2- cups tamale flour
1 tsp baking powder
1 tsp salt
2/3 cup butter (margarine), whipped
1-1/2 cups liquid
1/2 can pineapple, crushed
cinnamon, pumpkin pie spice, grated nutmeg
Mix dry ingredients, add in butter  then liquids. Let sit for a few minutes; should be consistency
of thick peanut butter; need to form and put channel in for the filling.

Filling:  1/2 can pineapple (crushed)
             1 tsp of each allspice or pumpkin pie spice; cinnamon; 
             1/2 tsp grated nutmeg
              a dash of rum
              1/2 cup of pecans (small pieces)
              2 tbsp brown sugar
              1/3 cup of raisins (preferably soaked first in pineapple juice and rum!!!)

Put about 2 tbsp maza in the lower third of shuck, towards skinny end.
Put in about a tsp or 2 of filling; add another tsp or so of maza to cover; fold  and tie with
Boil for 1/2 hour. (better than steaming!)
We ate some of each then froze the rest with our old vacuum sealer. They last for 6 months easily. Recipes compliments of FlowersForRealJewelr.

Tuesday, June 7, 2011

Tuesday Tinker - fatdogbeads

fatdogbeads creates wonderful jewelry with sterling silver and lampwork beads.

Click here to go to her shop for more information about this bracelet and her other creations.