tag:blogger.com,1999:blog-70389386847238368452024-02-19T06:58:12.581-05:00Tales of a KitchenphobeSarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-7038938684723836845.post-65584340483360916232011-03-14T18:57:00.001-04:002011-03-14T18:59:56.115-04:00In honor of Pi(e) day<a href="http://www.flickr.com/photos/kitchenphobe/5527168175/" title="Key Lime Pie at Longhorn by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5257/5527168175_13bf070476_m.jpg" width="240" height="180" alt="Key Lime Pie at Longhorn " /></a><div><br /></div><div>The Key Lime Pie from Longhorn Steakhouse. Happy 3.14 everyone! </div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-32675792911285562562011-02-27T09:06:00.002-05:002011-02-27T09:28:13.591-05:00Dinner at Jiko<div>To say that I had been eagerly anticipating this meal for awhile would be a very huge understatement.</div><div><br /></div><div>Almost as big an understatement as it would be to call Jiko our favorite meal of the trip. Possibly favorite meal of ever. </div><div><br /></div><div>As I had mentioned in the beginning, Adam and I had originally planned for this trip to coincide with our 3-year anniversary, which was October 6th. And pretty much as soon as the trip was booked, we had Jiko reserved for our anniversary dinner. </div><div><br /></div><div>And then...well...you know.</div><div><br /></div><div>In between the time of our original reservation and our new one, a few menu changes occurred. The macaroni and cheese no longer accompanied the filet, which I had been considering having, but hadn't been totally fixated on having. </div><div><br /></div><div>Unfortunately for my beloved Adam, a dessert he had been eyeing (nay, drooling over already), the Coffee and Koeksisters (spiced doughnuts), also disappeared. He was shocked. Dismayed. None of the new dessert offerings would ever take its place. </div><div><br /></div><div>Well, we'd see about that.</div><div><br /></div><div>On the way to Jiko:</div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5296655975/" title="Going to Jiko by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5164/5296655975_4f3a3301ca_m.jpg" width="240" height="180" alt="Going to Jiko" /></a><br /></div><div><br /></div><div><div>We got there a bit early, and were told they wouldn't start seating until 5:30 (our reservation was for 5:35). We meandered around the lobby of AKL. We stood in the waiting area between Boma and Jiko. We then hung out in the bar area just inside the doors of Jiko, and then were called to our table. </div><div><br /></div><div>When we approached the hostess stand with our now buzzing buzzer, the hostess handed us a card for our anniversary, which the staff had signed. </div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294265945/" title="Anniversary Card @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5201/5294265945_913e28e0d0_m.jpg" width="240" height="180" alt="Anniversary Card @ Jiko, Animal Kingdom Lodge" /></a><br /></div><div><br /></div><div>We thanked them for this unexpected and sweet gesture, and were led to our table. Some ambiance: </div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294862072/" title="Jiko5, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5126/5294862072_8d11d04eed_m.jpg" width="180" height="240" alt="Jiko5, Animal Kingdom Lodge" /></a><br /></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294863076/" title="Jiko2, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5248/5294863076_bf168ffe48_m.jpg" width="240" height="180" alt="Jiko2, Animal Kingdom Lodge" /></a><br /></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294863392/" title="Jiko1, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5125/5294863392_2b9be60c2e_m.jpg" width="240" height="180" alt="Jiko1, Animal Kingdom Lodge" /></a><br /></div><div><br /></div><div><div>We were seated near the wall shown above, which subtly changed colors throughout the evening to represent a sunset.</div><div><br /></div><div>Upon being seated, we were given two types of bread (honey wheat and flax seed) and tandoori butter. </div></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294265607/" title="Bread and Butter1 @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5085/5294265607_f16d85cc0f_m.jpg" width="240" height="180" alt="Bread and Butter1 @ Jiko, Animal Kingdom Lodge" /></a><div><br /></div><div>I then notified the server about my litany of annoying food allergies, and he promptly brought out some safe bread and butter for my side of the table (the flax seed bread and regular butter).</div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294267131/" title="Bread and Butter @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5243/5294267131_b4dd822e8b_m.jpg" width="180" height="240" alt="Bread and Butter @ Jiko, Animal Kingdom Lodge" /></a><div><br /></div><div><div>I enjoyed the bread, it had a very nice flavor. Adam said, "the tandoori butter was very tasty, it went well with both of the breads. The flavor of the butter was strong, but not overpowering."</div><div><br /></div><div>Next, it was time for appetizers. I had been looking at one in particular for awhile, and decided I couldn't not try it. </div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294864264/" title="Barbecue Chicken Flatbread @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5286/5294864264_909faa5279_m.jpg" width="240" height="180" alt="Barbecue Chicken Flatbread @ Jiko, Animal Kingdom Lodge" /></a><br /></div><div><br /></div><div><div>This is the barbecue chicken flatbread, and it is simply outstanding. I loved the barbecue sauce with the crispy sweet crunch of the apples and jicama. I was thrilled to finally get to try this, after seeing pictures of it for so long!</div><div><br /></div><div>Adam had the Wild Boar Tenderloin for his appetizer:</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294267881/" title="Grilled Wild Boar Tenderloin @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5122/5294267881_d784e920e6_m.jpg" width="240" height="180" alt="Grilled Wild Boar Tenderloin @ Jiko, Animal Kingdom Lodge" /></a><br /></div><div><br /></div><div><div>He describes this as "wonderful, served over chakalaka, which was spicy, but just enough to contrast the buttery boar. There was a little mealie in the chakalaka, but it was more for the textural component." I tried a bite (okay, 2) of this, and thought it was delicious (possibly even a touch more so than my flatbread. And yes, I shared that too!) </div><div><br /></div><div>For our main courses, I had the filet, which was served with fingerling potatoes and pole beans.</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294268341/" title="Oak-Grilled Filet Mignon2 @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5084/5294268341_1dc1df565a_m.jpg" width="240" height="180" alt="Oak-Grilled Filet Mignon2 @ Jiko, Animal Kingdom Lodge" /></a><br /><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294865444/" title="Oak-Grilled Filet Mignon @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5008/5294865444_4f61e38de0_m.jpg" width="180" height="240" alt="Oak-Grilled Filet Mignon @ Jiko, Animal Kingdom Lodge" /></a><div><br /></div><div><div>There were spices of some sort that I am unable to have in the red wine sauce, so that's why that is missing. I thought that the filet was a fantastic cut of beef, buttery and flavorful. I wished I had been able to try this in its true form, as it was very very very good, but was missing that unique touch that all of the dishes seemed to have. Definitely a delicious course though! </div><div><br /></div><div>Adam then moved on to the Braised Berbary Duck</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294268913/" title="Seared Barbarie Duck Breast2 @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5210/5294268913_7552c7ee19_m.jpg" width="240" height="180" alt="Seared Barbarie Duck Breast2 @ Jiko, Animal Kingdom Lodge" /></a><br /></div><br /><a href="http://www.flickr.com/photos/kitchenphobe/5294269279/" title="Seared Barbarie Duck Breast @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5284/5294269279_cc2ee03869_m.jpg" width="180" height="240" alt="Seared Barbarie Duck Breast @ Jiko, Animal Kingdom Lodge" /></a><div><br /></div><div><div>Honestly, I have never seen Adam enjoy a course more than this one. "The duck was like slices of filet mignon - it was soo tasty and tender. It was served over tandoori potatoes and chanterelle mushrooms, which were equally as good as the duck, and bruleed figs for a sweet component." I did not taste any of this, as I was afraid of spicy allergens within. It did look like a beautiful and delectable dish, and he literally cleared the plate. </div><div><br /></div><div>For dessert, our wonderful server brought over an anniversary treat for each of us. </div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294866392/" title="Sorbet Sampler @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5007/5294866392_9ae1362fd9_m.jpg" width="240" height="180" alt="Sorbet Sampler @ Jiko, Animal Kingdom Lodge" /></a><br /></div><br /><div>I received a sorbet sampler with triple berry, apricot, and strawberry sorbets. The strawberry and apricot were both fabulous, but the triple berry was honestly the best sorbet (possibly dessert) I have ever tasted. It was jam-packed with flavor and wonderfulness. I savored that little scoop like it was a precious treasure hahaha.</div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294269763/" title="Amarula Creme Brulee @ Jiko, Animal Kingdom Lodge by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5163/5294269763_50e4a5753e.jpg" width="240" height="180" alt="Amarula Creme Brulee @ Jiko, Animal Kingdom Lodge" /></a><br /></div><div><br /></div><div><div>(The slightly impatient) Adam was given the Amarula Creme Brulee. He is not typically a creme brulee fan (I know, right?), but he called this "incredible". It had a layer of chocolate on the bottom that he said gave it a little something extra. I was unable to taste, just got to watch him swoon. </div><div><br /></div><div>When we were about halfway through our desserts, our server came by and said that the only other dessert on the menu I would be able to have besides the sorbets was the chocolate cremeux cake, and if we would like to try that as well, he'd be happy to bring it over. </div><div><br /></div><div>Adam left it up to me.</div><div><br /></div><div>Oh, I was SO tempted. I kind of regret my decision now, but...</div><div><br /></div><div>I declined. </div><div><br /></div><div>Sometimes (rarely) I like to put up the appearance of being dainty, and didn't want to toss even more decadence on top of the already amazing meal. I was already stuffed. It would have been just in excess.</div><div><br /></div><div>OH WHY DID I SAY NO????</div><div><br /></div><div>I savored my last drop of triple berry sorbet, and thus concluded our anniversary meal at Jiko. </div><div><br /></div><div>Despite thinking about this dinner for approximately 7 months, Jiko still managed to exceed our expectations. It was a wonderful meal from start to finish, with attentive service, beautiful ambiance, and delicious dishes. Absolutely our favorite meal of the vacation. </div><div><br /></div><div>To conclude, a brief stop in the Beach Club on the way back led to this awesome chair find:</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5302124652/" title="Really tall chair. Or really tiny me. by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5241/5302124652_2a55879c81_m.jpg" width="240" height="180" alt="Really tall chair. Or really tiny me. " /></a><br /></div><div><br /></div><div>Doesn't it look like we took a little stroll through Pixie Hollow? Also: yes, it was cold enough for gloves!!</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-72022726674634997652011-02-26T07:49:00.002-05:002011-02-26T07:55:28.570-05:00Casey's Corner lunchFirst, things we did not eat on the Jungle Cruise:<div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294280845/" title="What's for lunch on the Jungle Cruise by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5243/5294280845_87ec8bce98_m.jpg" width="240" height="180" alt="What's for lunch on the Jungle Cruise" /></a><br /><div><br /></div><div><div>So after our filling Kona breakfast, Adam and I made our way around the MK. I continually reminded him that we had dinner at Jiko that night, so appetites had better be ravenous for then. No extraneous snacking!</div><div><br /></div><div>Early on in the lunching time frame, we found ourselves in the vicinity of CHH, a CS I had wanted to try. However, after we finally found the entrance (a bit tricky coming from Fantasyland, at least for us!), it was bustling inside, and we weren't all that hungry, so we trekked on. </div><div><br /></div><div>A bit later, around ::checks photo time:: 1 or so, we (read: I) was starting to get a bit hungry. I toyed briefly with the idea of getting a funnel cake from Sleepy Hollow (shockingly, a snack I didn't get during this trip at all), then remembered Casey's. Adam was on board.</div><div><br /></div><div>While making our way over, I began to get nervous about crowds there, as it was pretty much peak eating time, and CHH was busy during practically breakfast. However, when we walked in, the stations were only about 2 people deep. Yay!</div><div><br /></div><div>In keeping with my decree of having voracious appetites for dinner, we ate light. I had a hot dog, and Adam was originally going to get one as well, but then the corn dog nuggets caught his eye.</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294861280/" title="Hot Dog @ Casey's, Magic Kingdom by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5001/5294861280_2d94293f5d_m.jpg" width="240" height="180" alt="Hot Dog @ Casey's, Magic Kingdom" /></a><br /></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294861554/" title="Corn Dog Nuggets @ Casey's, Magic Kingdom by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5045/5294861554_e4a6914b3d_m.jpg" width="240" height="180" alt="Corn Dog Nuggets @ Casey's, Magic Kingdom" /></a><div><br /></div><div><div>(I have no idea why I had my camera on the tungsten filter, sorry about the blue lunches. It's fixed for the Jiko pictures though, don't worry!)</div><div><br /></div><div>I had heard all about the new buns for the hot dog, that they were using whole wheat buns now (which still doesn't make sense to me on items like a hot dog). They were obviously not squishy white bread buns, but they didn't bother me too much. They didn't fall apart or crumble when I ate. The hot dog was warm and perfect for a not-very-filling snack.</div><div><br /></div><div>Adam called his corn dog nuggets "a nice little fast lunch, they were ok, standard corndogs, just miniaturized and put with spicy brown mustard."</div><div><br /></div><div>I would definitely come back to Casey's, especially for a more full meal (I had opted out of having fries, but will not make that mistake again, especially with that melty cheese available!) </div></div></div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com0tag:blogger.com,1999:blog-7038938684723836845.post-74230740770346646432011-02-21T09:52:00.002-05:002011-02-21T10:00:30.527-05:00Kona Cafe Breakfast<div>So you know that meal you've had in the past at Disney, that one that was SO good, and you just think about it and book reservations to go back and really really hope that it's just like you remembered? Especially since you've convinced your travel companion that it's awesome and a must-do? </div><div><br /></div><div>Thankfully, some things stay the same (phew!) </div><div><br /></div><div>So Adam and I headed off to Kona Cafe. Well, our journey to Kona began several months prior, back when we were scouring (read: basically memorizing) restaurant menus and I told him about the wonder and majesty that is Tonga Toast. He was in awe ("wait, it's FRIED?!?!"), I was giddy with anticipation. I had a plan, a plan involving some pancakes, pineapples, and macadamia nuts. I had seen way too many pictures of these to not try them for myself. </div><div><br /></div><div>Onward!</div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294263575/" title="Adam @ Kona Cafe, Polynesian by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5245/5294263575_ea055a2759_m.jpg" width="240" height="180" alt="Adam @ Kona Cafe, Polynesian" /></a><br /><br /><div><div>Adam waiting patiently for his sugary fried dough. It has a banana in it. It's healthy fruit! </div><div><br /></div><div>Speaking of healthy fruit, we both had orange juice. I had completely forgotten to tell Adam about the Lilikoi juice (which I'm absolutely positive he would have loved) until after we placed our juice orders. He was content with his choice (spoiler alert: he did absolutely love the Boma equivalent. Frunch? Jungle Juice? ::asks Adam:: West African Frunch.)</div><div><br /></div><div>Pretty soon this arrived at the table</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294263729/" title="Butter, syrup, strawberry sauce @ Kona Cafe, Polynesian by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5244/5294263729_279e1c2f1a_m.jpg" width="180" height="240" alt="Butter, syrup, strawberry sauce @ Kona Cafe, Polynesian" /></a><br /></div><div><br /></div><div><div>Syrup, butter, and strawberry sauce for the Tonga Toast. Oooh the giddy anticipation across the table was rising. Adam experimentally tasted some of the strawberry sauce on the end of his knife, and declared it delicious. I agreed, although it was a touch sweet for my taste (He loves sugary items - I once gave Adam pure cane sugar candies from Epcot, which were some of his favorites, just as a point of reference)</div><div><br /></div><div>And the glorious moment then arrived.</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294860738/" title="Tonga Toast @ Kona Cafe, Polynesian by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5129/5294860738_8d6b720313_m.jpg" width="240" height="180" alt="Tonga Toast @ Kona Cafe, Polynesian" /></a><br /></div><div><br /></div><div><div>Adam: "It was very good, the ham was very tasty, nicely grilled, and the tonga toast was great, both dips were really tasty although the strawberry definitely won out."</div><div><br /></div><div>Along with</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294860482/" title="Macadamia Pineapple Pancakes @ Kona Cafe, Polynesian by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5050/5294860482_f14baed92b_m.jpg" width="240" height="180" alt="Macadamia Pineapple Pancakes @ Kona Cafe, Polynesian" /></a><br /></div><div><br /></div><div><div>(I had gotten the pineapple and butter on the side)</div><div><br /></div><div>WOW these were good! And dense! But tasty! And really, so filling! But just one more bite! </div><div><br /></div><div>Or, as Adam puts it, "your pancakes were chock full o'nuts." </div><div><br /></div><div>Now, I can eat pancakes pretty much anytime, anywhere, tons of them. I love pancakes. And I've eaten some dense pancakes before, but I was really surprised when I was only able to eat this much of them. (And this was with a bit of effort here, folks.)</div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294861152/" title="Macadamia Pineapple Pancakes, the remnants @ Kona Cafe, Polynesian by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5048/5294861152_9d7db64f98_m.jpg" width="240" height="180" alt="Macadamia Pineapple Pancakes, the remnants @ Kona Cafe, Polynesian" /></a><br /></div><div><br /></div><div><div>These pancakes are PACKED with macadamia nuts! Delicious, but I had to leave a saddening amount behind. The sausage was just regular sausage. Not jam-packed with macadamia nuts, thank goodness lol! </div><div><br /></div><div>Tremendously full, I then realized something...we get two beverages with breakfast! I'm going to assume this is typically used for coffee, especially at Kona, but neither Adam or I are coffee drinkers. </div><div><br /></div><div>I do, however, enjoy a nice hot chocolate. </div></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294264323/" title="Hot Chocolate @ Kona Cafe, Polynesian by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5284/5294264323_eb0227a3c6_m.jpg" width="180" height="240" alt="Hot Chocolate @ Kona Cafe, Polynesian" /></a><br /></div><div><br /></div><div><div>This may not look like much, but it was the best hot chocolate of the trip (this one may have kicked off a hot chocolate with breakfast trend for this traveler). And after I had ordered it, I realized that it would have been a good idea to get it in a to-go cup, as we were pretty much stuffed with pancake and French, er, Tonga toast by then. Just as I thought of this, the server came back, the hot chocolate already in a to-go cup! I praised his brilliance, and we were on our way, deliciousness in tow (I think I was spoiled by the chocolatey drizzle). </div><div><br /></div><div>So did Kona Cafe live up to our breakfast expectations? Absolutely! AND we got to MK in time to see the opening show, which I hadn't thought we'd be able to, and hadn't seen before! </div></div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com0tag:blogger.com,1999:blog-7038938684723836845.post-62582526825027143452011-02-19T06:51:00.002-05:002011-02-19T07:03:20.927-05:00La Hacienda de San Angel<div>After meandering around Epcot for a bit, Adam and I arrived at La Hacienda for our dinner reservation. I'd been sneaking peeks at the place from around the lagoon, and it looked like it would be a great dinner spot. </div><div><br /></div><div>Inside, the restaurant is even prettier. I had known about the floor-to-ceiling windows along the dining room, but I just loved the little touches and details that themed the room, but didn't make it cheesy or overwhelming. It was just nice. </div><div><br /></div><div>Some ambiance:</div><br /><a href="http://www.flickr.com/photos/kitchenphobe/5294260381/" title="La Hacienda de San Angel2, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5250/5294260381_86d0bec65d_m.jpg" width="240" height="180" alt="La Hacienda de San Angel2, Epcot" /></a><div><a href="http://www.flickr.com/photos/kitchenphobe/5294260381/" title="La Hacienda de San Angel2, Epcot by Kitchenphobe, on Flickr"></a><br /><a href="http://www.flickr.com/photos/kitchenphobe/5294260777/" title="La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5249/5294260777_a0c3a93a93_m.jpg" width="240" height="180" alt="La Hacienda de San Angel, Epcot" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5294260777/" title="La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"></a><br /><a href="http://www.flickr.com/photos/kitchenphobe/5294262989/" title="Lights @ La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5164/5294262989_246876335f_m.jpg" width="240" height="180" alt="Lights @ La Hacienda de San Angel, Epcot" /></a></div><div><br /></div><div><div>(Sorry about the used glasses in the top photo, I thought it sorta showed the window view. And that our former neighbors drank pink lemonade.)</div><div><br /></div><div>And some hungry diners:</div></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294857282/" title="Me @ La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5048/5294857282_0e63e21a44_m.jpg" width="240" height="180" alt="Me @ La Hacienda de San Angel, Epcot" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/5294857486/" title="Adam @ La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5283/5294857486_9cc629e8b8_m.jpg" width="180" height="240" alt="Adam @ La Hacienda de San Angel, Epcot" /></a><div><br /></div><div>Having read all about the DDXP, and the sheer amount of food that accompanies it, I thought it would be wise to start off the evening on a lighter note, and had the Ensalada de La Hacienda.</div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294857656/" title="Ensalada de la Hacienda @ La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5169/5294857656_e5b78505b6_m.jpg" width="240" height="180" alt="Ensalada de la Hacienda @ La Hacienda de San Angel, Epcot" /></a><br /><div><br /></div><div><div>I'm still not entirely sure what happened with this dish, as I had advised the server about my food allergies, and had asked for the salad without pine nuts. Apparently this led to the pomegranates (the draw of the salad in the first place for me) and dressing to be left off as well. So it was a pretty boring salad, just some cheese, tomatoes, and a bunch of spinach. Not bad, but not interesting. </div><div><br /></div><div>Adam was a bit of a better orderer than I, he decided on the Taquiza.</div></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294857868/" title="Taquiza @ La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5008/5294857868_2deb85885f_m.jpg" width="240" height="180" alt="Taquiza @ La Hacienda de San Angel, Epcot" /></a><div><br /></div><div><div>According to him, "the tacos were very good, all had corn tortillas, but I'd have to say the rib eye taco was by far the best. It had a chipotle salsa on it that was really good, but the pork wasn't too shabby either. They were perfect little 2 bite morsels for an appetizer." </div><div><br /></div><div>Partway through the course, tired of eating dry spinach leaves, I squeezed the lime from his plate over my salad. It was a citrusy improvement. </div><div><br /></div><div>For our main course, Adam and I shared the La Hacienda, a mixed grill for two. </div></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294858348/" title="La Hacienda2 @ La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5210/5294858348_184ebe1e53_m.jpg" width="240" height="180" alt="La Hacienda2 @ La Hacienda de San Angel, Epcot" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/5294858546/" title="La Hacienda @ La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5246/5294858546_14f71ea414_m.jpg" width="240" height="180" alt="La Hacienda @ La Hacienda de San Angel, Epcot" /></a><br /><div><br /></div><div><div>This included:</div><div><br /></div><div>Steak, chicken, chorizo, vegetables, corn, corn tortillas, rice, and black beans. </div><div><br /></div><div>I wasn't a big fan of the steak (I may have just grabbed a slightly fatty piece, Adam thought that it had a nice cilantro topping). The chicken was great, it had a sweet honey sauce on it that Adam went nuts over (he called it "delectable"). The little chorizos were good, they were little bite-sized ones, which I hadn't expected. The vegetables were just plain grilled vegetables, nothing bad. Adam liked the corn tortillas more than I did, but they weren't bad. The rice was good, as were the black beans. </div><div><br /></div><div>The corn was where we were a bit divided. It had a vinegary pickled flavor, which I did not enjoy at all (and I did try a few little bites throughout the evening, just to be fair). Adam called the corn "amazing, a vinegary bite to a sweet corn that was very crisp and tasty." He's the one with the much more adventurous palate in our relationship, so I'm sure those of you with braver tastes than I will definitely enjoy it. Me, however, I will stick to those plain old grilled veggies.</div><div><br /></div><div>For dessert, we both had the Tamal de Dulce, which (I know this sounds bad), I really hadn't expected to like.</div></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294263333/" title="Tamal de Dulce @ La Hacienda de San Angel, Epcot by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5169/5294263333_3c7eb3c89a_m.jpg" width="240" height="180" alt="Tamal de Dulce @ La Hacienda de San Angel, Epcot" /></a><br /><div><br /></div><div><div>Happily, I was wrong! I was afraid that it would be too sweet, but it really had a nice fruity flavor. Adam agrees, "The tamal was very tasty, not a whole lot of filling and was a little dry, but the strawberry coulis more than made up for it as there was plenty to saturate it."</div><div><br /></div><div>Overall, we both really enjoyed our dinner here. The ambiance was very nice and the food was tasty. In my opinion, La Hacienda is a great addition to Epcot!</div></div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com0tag:blogger.com,1999:blog-7038938684723836845.post-19102272904237458122011-02-17T20:14:00.002-05:002011-02-17T20:27:38.265-05:00Beaches and Cream<div>Actual Disney food now!!!</div><div><br /></div><div>So Adam and I (fortified solely on a bagel and blue chips so far) checked in at the Yacht Club, dropped our bags off at the room, and scooted right over to Beaches & Cream next door. We had never been here, just had heard about it online, and were excited to have lunch here.</div><div><br /></div><div>We walked to the podium at around 12:15, and I was surprised to be given a choice of a counter, table, or booth, all available right away, given the size of the restaurant. We chose the booth, and happily began to peruse the sherbet-hued menu.</div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294259625/" title="Menu @ Beaches and Cream, Beach Club by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5289/5294259625_4c184801b1_m.jpg" width="240" height="180" alt="Menu @ Beaches and Cream, Beach Club" /></a><br /><div><br /></div><div>We both decided on the Roast Beef Sub, which comes with cheese, peppers, onions, and (possibly) mushrooms. It is also accompanied by french fries and au jus for dipping. </div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294856158/" title="Roast Beef Sub @ Beaches and Cream, Beach Club by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5245/5294856158_073d67690f_m.jpg" width="240" height="180" alt="Roast Beef Sub @ Beaches and Cream, Beach Club" /></a><br /><div><br /></div><div><div>I enjoyed this, it was a nice and filling meal after our journey to the World. Adam says that "it was good, a teensy bit dry, but the au jus was enough to make up for it, it had a nice flavor. The fries were run of the mill, and not very well salted."</div><div><br /></div><div>Beaches and Cream has those fun squeezy bottles of ketchup and mustard, which Adam used to create a hidden condiment Mickey.</div></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294260211/" title="Ketchup Mickey @ Beaches and Cream, Beach Club by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5128/5294260211_7b4ccfa60c_m.jpg" width="180" height="240" alt="Ketchup Mickey @ Beaches and Cream, Beach Club" /></a><br /><div><br /></div><div><div>Adam ordered a strawberry malt along with his sandwich, which he really enjoyed: "very thick and malty, probably the best malt i've had since i was a kid."</div></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294856272/" title="Strawberry Malt @ Beaches and Cream, Beach Club by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5163/5294856272_acefe55919_m.jpg" width="180" height="240" alt="Strawberry Malt @ Beaches and Cream, Beach Club" /></a><br /><div><br /></div><div><div>I had asked our waitress earlier in the meal about non-dairy ice cream alternatives available (they offer Rice Dream and Tofutti products), the wheels in my head turning in the direction of a post-sub sundae. However, as I watched him delighting in his frozen treat (a teensy bit jealous), our waitress came over to let me know that they could make me a non-dairy malt with soy milk and either the Rice Dream or Tofutti, if I so desired.</div><div><br /></div><div>Seriously?!? </div><div><br /></div><div>I love Disney World. </div><div><br /></div><div>Yes, vanilla please.</div></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/5294856476/" title="Non-Dairy Malt @ Beaches and Cream, Beach Club by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5170/5294856476_35ac265c34_m.jpg" width="180" height="240" alt="Non-Dairy Malt @ Beaches and Cream, Beach Club" /></a><br /><div><br /></div><div><div>(Yes, that is whipped cream on top - I can have limited bits of dairy.)</div><div><br /></div><div>I never knew non-dairy life could be so rich and decadent!! This was the perfect way to start our vacation, and Adam was thrilled I could join him for a malt, something we never even considered could be possible. </div><div><br /></div><div>Filled with meaty and malty goodness, we were now ready to start our vacation!</div></div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com0tag:blogger.com,1999:blog-7038938684723836845.post-41964531999216394392011-02-16T19:34:00.003-05:002011-02-16T19:46:31.756-05:00I went to Disney!Okay, so that kind of lacks the same oomph as "I'm going to Disney!", but it was still pretty triumphant. Adam and I went to Disney for our anniversary, albeit 2 months late because of continued recovering. But we went! <div><br /></div><div>To come are a few thoughts about the places we ate around WDW. To start, well, we had to get there, right?</div><br /><a href="http://www.flickr.com/photos/kitchenphobe/5297253900/" title="Ready to go! by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5247/5297253900_a6d19a84b6.jpg" width="240" height="180" alt="Ready to go!" /></a><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/5297253900/" title="Ready to go! by Kitchenphobe, on Flickr"></a>Adam and I like flying to Disney - it gives us more time to enjoy the sights, sounds, and FOOD!</div><div><br /></div><div><div><span class="Apple-style-span"><br /></span></div></div><a href="http://www.flickr.com/photos/kitchenphobe/5294259493/" title="JetBlue blue chips by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5285/5294259493_547bd59736.jpg" width="240" height="180" alt="JetBlue blue chips" /></a><div><br /></div><div>This was the first time we had ever flown JetBlue (loved it!), and hence, the first time ever enjoying these little cerulean delights of crunch. A little bland, but the color definitely makes up for it (I ate them on the way home too).</div><div><br /></div><div>Once we get there, here's where we go!</div><div><br /></div><div><div>Beaches and Cream (lunch)</div><div>La Hacienda de San Angel (dinner)</div><div>Kona Cafe (breakfast)</div><div>Casey's Corner (lunch)</div><div>Jiko (dinner)</div><div>Captain's Grille (breakfast)</div><div>Tangerine Cafe (lunch)</div><div>Boulangerie Patisserie (lunch)</div><div>Goofy's Candy Company (snack)</div><div>Raglan Road (dinner)</div><div>Grand Floridian Cafe (breakfast)</div><div>Kona Cafe (lunch)</div><div>Boma (dinner)</div><div>Kouzzina (breakfast)</div><div>Epcot snacks (lunch)</div><div>Narcoosees (dinner)</div><div>Boma (breakfast)</div><div>La Cantina de San Angel (lunch)</div><div>Kouzzina (dinner)</div><div>Captain's Grille (breakfast)</div><div>Rose & Crown (lunch)</div></div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com2tag:blogger.com,1999:blog-7038938684723836845.post-4204696150580615742011-02-08T19:38:00.003-05:002011-02-08T19:51:35.476-05:00I'll admit, it did take a few tries to remember the password for this...Oof, it's been awhile. <div><br /></div><div>How've you been? Awful winter, isn't it? (For those of you in more tropical climates, whatev.)</div><div><br /></div><div>Since we last spoke all those months ago, I've continued to recover from my mitral valve repair (slowly slowly slowly, but surely) and am just starting to really blow the dust off my baking and very slowly (I know I'm using that word a lot in this paragraph, but it's been the story of my life these past few months) re-enter the kitchen. Magic cookie bars. Those don't require stirring. (Yes, I am able to stir, but not doing so is less effort lol.) </div><div><br /></div><div>Adam and I also went to Disney together, in a belated celebration of our 3rd anniversary. </div><div><br /></div><div>Oh, and I also got two cute stripey shirts from Kohls.</div><div><br /></div><div>Let's see if I remember how to post a picture...</div><br /><a href="http://www.flickr.com/photos/kitchenphobe/5429747348/" title="3 year anniversary by Kitchenphobe, on Flickr"><img src="http://farm6.static.flickr.com/5293/5429747348_b8d6b036c0.jpg" width="500" height="375" alt="3 year anniversary" /></a><div><br /></div><div>awesome. Adam and I on our anniversary! </div><div><br /></div><div>I'll be returning friends, I promise. <b>Slowly but surely</b>...this girl's new motto.</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com0tag:blogger.com,1999:blog-7038938684723836845.post-43723771044452378432010-09-16T13:38:00.013-04:002010-09-16T18:00:25.785-04:00Returning<div>It's been awhile, huh? Things have gotten a bit in the way of my culinary adventures lately...as I had said in my last post (in JULY!! Hoo boy...) I had to have heart surgery (which went wonderfully) and am recuperating (slowly but surely). </div><div><br /></div><div>Oh, I also turned 25 since last we spoke (on July 17th, 2 days before the surgery). This was my cake (red velvet with cream cheese frosting and whimsical colored sugar):</div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4997066322/" title="My birthday cake by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4104/4997066322_30b5559ab3.jpg" width="260" height="200" alt="My birthday cake" /></a><br /></div><div><br /></div><div>Kitchen-related activities are still a bit of a challenge, so my camera has had a break from being fogged up with pasta steam, caked in cookie dough, and precariously balanced over a whirring Kitchenaid (such a little trooper). </div><div><br /></div><div>Hence, I don't have a lot of food-related anecdotes as of late. But that doesn't mean that I can't dredge up some fond food memories from the not-incredibly-distant past, right? </div><div><br /></div><div>Right?</div><div><br /></div><div>This past December, my parents and Adam and I went to the happiest place on earth (no, not the baking aisle of Le Gourmet Chef), Disney World! Here are a few of the delicious items we dined on (descriptions from the restaurant menus where available)...</div><div> </div><div><br /></div><div>Breakfast at Kouzzina, Cat Cora's restaurant. Kouzzina, Greek for kitchen, is located on the Boardwalk:</div><div><br /></div><div><div><i>Stacked Kouzzina Breakfast: Two Poached Eggs, Kalamata Olive Toast, Artichoke Spread,</i></div><div><i>and Sweet Potato Hash with choice of Bacon or Chicken Sausage.</i></div></div><a href="http://www.flickr.com/photos/kitchenphobe/4995872483/" title="Stacked Kouzzina Breakfast @ Kouzzina by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4096/4995872483_e4253ba169.jpg" width="260" height="200" alt="Stacked Kouzzina Breakfast @ Kouzzina" /></a><div>I thought that this was a great and different breakfast than the typical pancakes and eggs and potatoes. Not that I don't love pancakes. Actually, pancakes are pretty much my favorite breakfast. But back to this, very delicious. </div><div><div><br /><div><div><i>Classic Golden Waffle: with Whipped Mascarpone Cheese, Honey, and Chopped Pecans</i></div><div><i>and choice of Bacon or Chicken Sausage</i></div><a href="http://www.flickr.com/photos/kitchenphobe/4996479006/" title="Classic Golden Waffle @ Kouzzina by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4150/4996479006_d78c7d7bc3.jpg" width="260" height="200" alt="Classic Golden Waffle @ Kouzzina" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4996479006/" title="Classic Golden Waffle @ Kouzzina by Kitchenphobe, on Flickr"></a>I should say now that I don't have first-hand experience with every dish here. Either my dad or Adam had this. Looks quite tasty, doesn't it?<br /><br /></div><div><div><i>French Toast: Golden Brown Thick Challah Bread with choice of Bacon or</i></div><div><i>Chicken Sausage</i></div><a href="http://www.flickr.com/photos/kitchenphobe/4995871821/" title="French Toast @ Kouzzina by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4113/4995871821_efc5834d36.jpg" width="260" height="200" alt="French Toast @ Kouzzina" /></a></div><div>Again, either dad or Adam had this. How much more inviting does a dusting of powdered sugar make a dish? I must remember this more often. </div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995871821/" title="French Toast @ Kouzzina by Kitchenphobe, on Flickr"></a><br /><br /></div><div><i>What is a vacation without sugar-covered deep-fried dough? This particular specimen is from Sleepy Hollow in the Magic Kingdom:</i></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995871467/" title="Funnel Cake @ Sleepy Hollow in MK by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4083/4995871467_3219e6e2ae.jpg" width="260" height="200" alt="Funnel Cake @ Sleepy Hollow in MK" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995871467/" title="Funnel Cake @ Sleepy Hollow in MK by Kitchenphobe, on Flickr"></a>I am a big fan of funnel cake. A big huge fan. Like to the point that I might have pointed out every single funnel cake stand Adam and I passed up until this one (with half-hearted excuses why I shouldn't have one then: just had dinner, it was 8 am, etc, etc...) when we FINALLY stopped. Yum. </div><div><br /></div><div><i>Special touches can be seen anywhere, even in a crepe! (From Les Crepes de Chefs de France, France pavilion in Epcot)</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4995871081/" title="Chocolate Crepe @ Crepes de Chefs de France in Epcot by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4148/4995871081_e331207385.jpg" width="260" height="200" alt="Chocolate Crepe @ Crepes de Chefs de France in Epcot" /></a></div><div>Another tasty snack, this one with international flair. And musical flair too! </div><div><br /></div><div><i>Right next door to the crepes you can quench your thirst with one of these slushes...available in Cosmopolitan (below), Grey Goose Citron Lemon, and Grand Marnier Orange. If frozen slushy drinks aren't your style, wine, beer, and champagne are also available (Les Vins de Chefs de France, France pavilion in Epcot).</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4995870607/" title="Cosmo Slush @ Les Vins de Chefs de France in Epcot by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4084/4995870607_ebdb08d555.jpg" width="200" height="260" alt="Cosmo Slush @ Les Vins de Chefs de France in Epcot" /></a><br />Oh lovely French slushy, you are sweet and tart and pink and just so wonderful! </div><div><br /></div><div>Back to a restaurant, this time Raglan Road, an Irish pub, in Downtown Disney!</div><div><br /></div><div><i>Soda Bread and dipping oil with Guinness reduction.</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4995870009/" title="Bread and Dipping Oil @ Raglan Road by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4083/4995870009_4d789b31a9.jpg" width="260" height="200" alt="Bread and Dipping Oil @ Raglan Road" /></a></div><div>Admittedly, when this first arrived at the table, I was not sure what to expect. Slightly sweet and warm and oh so good! I'd like 6 of these right now please! </div><div><br /></div><div><i>Dalkey Duo: Dalkey-battered cocktail sausages with a Dalkey mustard dipping sauce. </i></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4996476424/" title="Dalkey Duo @ Raglan Road by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4107/4996476424_8132d6c700.jpg" width="260" height="200" alt="Dalkey Duo @ Raglan Road" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4996476424/" title="Dalkey Duo @ Raglan Road by Kitchenphobe, on Flickr"></a>Yes, that is a second order you see in the background. And yes, it was FAR too many little battered cocktail sausages. But if you're going to have far too many of something, little battered cocktail sausages aren't the worst thing. (I'd still vote for far too many funnel cakes or chocolate crepes though!)<br /><br /></div><div><i>Fish and Chips: Our famous beer-battered fish and chips served with fresh tartar sauce.</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4995869261/" title="Fish and Chips @ Raglan Road by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4113/4995869261_edba10ec06.jpg" width="260" height="200" alt="Fish and Chips @ Raglan Road" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995869261/" title="Fish and Chips @ Raglan Road by Kitchenphobe, on Flickr"></a>Fish and chips are a fairly recent addition to my diet, very enjoyable (you know, when there aren't any funnel cakes or crepes to be found). </div><div><br /></div><div>Ok, ok, I'll stop. </div><div><br /></div><div>Maybe. No promises.<br /><br /></div><div><i>Keen Eye for the Shepherds Pie: We give the traditional shepherd's pie (prime beef and lamb) a much-needed makeover with our contemporary twist to this favorite dish.</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4995868853/" title="Keen Eye for the Shepherds Pie @ Raglan Road by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4128/4995868853_fe72f2c76e.jpg" width="260" height="200" alt="Keen Eye for the Shepherds Pie @ Raglan Road" /></a></div><div>Adam's. He really liked this, loved the flavors. </div><div><br /></div><div>Frozen Confection Time!! These are from The Fountain at the Dolphin. </div><div><br /></div><div><i>Create Your Own Sundae: One scoop or swirl of your choice of ice cream, favorite sauce, and your favorite dry topping, topped with whipped cream and a cherry. (As seen in raspberry sorbet, caramel, and mini M&M's.)</i></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995868033/" title="Sundae @ The Fountain by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4154/4995868033_d4acf48e02.jpg" width="200" height="260" alt="Sundae @ The Fountain" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995868033/" title="Sundae @ The Fountain by Kitchenphobe, on Flickr"></a>Sorbet = gotta be Sara's! Very good, nice and sweet and frozen and tasty. </div><div><br /></div><div><i>Coco Loco Shake: Chocolate and caramel cappuccino ice creams blended together, topped with whipped cream, malted milk balls and drizzled with chocolate and caramel sauces.</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4995867703/" title="Coco Loco Shake @ The Fountain by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4103/4995867703_56be0b06be.jpg" width="200" height="260" alt="Coco Loco Shake @ The Fountain" /></a><br />Adam's. I can't attest to how this tastes, if I even gave cappuccino-flavored ice cream a fleeting glance I'd be awake for 3 days. Oh, and I can't have ice cream. LAME. </div><div><br /></div><div>How fun am I to be around? I know, right? </div><div><br /></div><div>My much-cooler-and-food-tolerant-than-me boyfriend seemed to enjoy this. </div><div><br /></div><div><i>Disney World is home to some fabulous creations, among them is this: the carrot cake cookie (carrot cake cookie halves sandwiched via cream cheese frosting), found at Writers Stop in Disney's Hollywood Studios.</i></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995867381/" title="Carrot Cake Cookie @ Writers Stop in Hollywood Studios by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4085/4995867381_2d139851f1.jpg" width="260" height="200" alt="Carrot Cake Cookie @ Writers Stop in Hollywood Studios" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995867381/" title="Carrot Cake Cookie @ Writers Stop in Hollywood Studios by Kitchenphobe, on Flickr"></a>This is another item I can't attest to the taste of. But it looks ridiculously decadent though, doesn't it? I believe that was the consensus of those who indulged.<br /><br /></div><div><i>Or maybe a snack with a little more protein and a little less cream cheese frosting is called for? Chicken Tostadas from the Taqueria del Lago, Mexico pavilion in Epcot.</i></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995866961/" title="Chicken Tostadas @ Taqueria del Lago in Epcot by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4087/4995866961_96cff2272c.jpg" width="260" height="200" alt="Chicken Tostadas @ Taqueria del Lago in Epcot" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995866961/" title="Chicken Tostadas @ Taqueria del Lago in Epcot by Kitchenphobe, on Flickr"></a>This I DID eat! Although I'm not really sure why we have a spoon here. Very fresh and warm and delicious.<br /><br /></div><div><i>When you are celebrating an occasion, as we were (Mom's birthday!), sometimes restaurants will acknowledge your occasion with a special bonus treat (usually in the form of a dessert). This was from Boma, located in the Animal Kingdom Lodge, a buffet bursting with all different types of African cuisine.</i></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995866291/" title="Anniversary Surprise @ Boma by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4105/4995866291_978acd4290.jpg" width="260" height="200" alt="Anniversary Surprise @ Boma" /></a><br />Okay, I'm going to plead the excuse of this was over 10 months ago. I'm going to go with fruity/jelly thing, appley/spicey thing, some sort of macaron, and possible chocolate truffle. The words were cocoa powder. I remember everything being very good (just not what everything exactly was). </div><div><br /></div><div><i>Lastly, I had to end on a baked good, and what better than the fabulous and ginormic Napoleons from Boulangerie Patisserie, the French bakery in the France pavilion in Epcot? </i></div><div><i><br /></i></div><div><i>(And yes, there are two photos of these. And yes, they are that good as to warrant that.)</i></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4996472444/" title="Napoleons @ Boulangerie Patisserie in Epcot by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4127/4996472444_fc2c6f4c74.jpg" width="260" height="200" alt="Napoleons @ Boulangerie Patisserie in Epcot" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4995865357/" title="Napoleon @ Boulangerie Patisserie in Epcot by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4088/4995865357_292400ca7e.jpg" width="200" height="260" alt="Napoleon @ Boulangerie Patisserie in Epcot" /></a></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4995865357/" title="Napoleon @ Boulangerie Patisserie in Epcot by Kitchenphobe, on Flickr"></a>Oh my goodness did you SEE this cross-section?????? Seriously, fabulous. FABULOUS! </div></div></div><div><br /></div><div>So I hope to be returning to the kitchen soon (and not just to get a glass of water), stirring and mixing and setting off the smoke alarm. Oh we all know it's bound to happen. And I'll be there, preparing to recount the tale to you. </div><div><br /></div><div>Lots of love,</div><div>Sara</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-47316723708334937012010-07-11T08:23:00.002-04:002010-07-11T08:49:52.252-04:00Better than never, right?You know it's been awhile when you have to pause and try to remember your blogger password. <div><br /></div><div>Yep. So how you been? Ahem.</div><div><br /></div><div>Unfortunately, I don't even have a fun excuse for my absence, like I've been on a beach for a month or I was the grand prize winner in a chocolate contest and have been blissfully munching away. </div><div><br /></div><div>I have to have heart surgery in a week to repair a leaking valve. This has been causing my energy to be depleted by even the teeniest of tasks, which in turn has led to a lack of activity in the kitchen. And in most of the places I've been occupying, really. But things will be fixed, everything will be alright, and I'll be back to my shenanigans in no time! </div><div><br /></div><div>Alright, time to up the mood again. Who's up for some sangria??</div><div><br /></div><div>Adam and I actually made this over a month ago for Memorial Day (before the turn of events described above), so these pictures are slightly...vintage? (An appropriate term when dealing with wine.)</div><div><br /></div><div>What would a cooking adventure be without Adam playing with citrus?</div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/4782285021/" title="My boyfriend and citrus. by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4102/4782285021_38dbdd4e6b_m.jpg" width="180" height="240" alt="My boyfriend and citrus." /></a><br /><br /><div>It didn't take long for things to start becoming lovely...</div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4782285027/" title="Sangria by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4120/4782285027_468665c712_m.jpg" width="240" height="180" alt="Sangria" /></a><br /><br /></div><div>I'll admit, I spent much of the afternoon opening the refrigerator door, retrieving a slice of lemon or lime and exclaiming <b>"would you look at THIS?!?!?!"</b></div><div><br /></div><div>I like to think that the rest of the people in the house were as impressed. They did a good job of pretending to be, anyways. </div><div><br /></div><div>But, c'mon...</div><div><a href="http://www.flickr.com/photos/kitchenphobe/4782285035/" title="Yum by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4080/4782285035_2130c86439_m.jpg" width="240" height="180" alt="Yum" /></a></div><div><br /></div><div>Gorgeous.</div><div><br /></div><div>Sangria is fantastically easy to make, and wonderfully adaptable. I like to think there's not much you can do to screw it up, as I've made it several times in several ways and each time it has been tasty. </div><div><br /></div><div>Here's what we did:</div><div><br /></div><div>1 bottle of wine (we used a Pinot Noir)</div><div>1/4 cup of white rum</div><div>1/8 cup of Cointreau</div><div>1 lemon</div><div>1 lime</div><div>1 orange </div><div>1/4 cup of frozen strawberries, raspberries, and blackberries (I would probably eliminate these next time, they just became a bit mushy)</div><div>1/4 cup of sugar</div><div>1 12 oz can of seltzer (plain, or lemon-lime or orange flavored works well)</div><div><br /></div><div>Combine everything except the seltzer into a large enough vessel, and refrigerate for a few hours (we left ours to steep for about 6 hours, I believe), stirring occasionally and looking at the lovely colors. Feel free to taste-test. You don't want to serve unfit sangria to your guests.</div><div><br /></div><div>Right before serving, top it off with the seltzer. Enjoy!!!</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com4tag:blogger.com,1999:blog-7038938684723836845.post-48538476502814846152010-05-28T20:59:00.002-04:002010-05-28T21:10:26.593-04:00Those of you with seasonal allergies may want to have an antihistamine at the ready.<div>I found a dandelion. </div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/4648353373/" title="Looking down by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4020/4648353373_37f90e8d56_m.jpg" width="180" height="240" alt="Looking down" /></a><br /><br /><div>Not exactly a rare discovery, I know.</div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4648353073/" title="Wish flower by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4034/4648353073_72a11136cf_m.jpg" width="180" height="240" alt="Wish flower" /></a><br /><br /></div><div>But I hadn't taken pictures of one in <a href="http://www.flickr.com/photos/kitchenphobe/3574058557/">awhile</a>. </div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4648352739/" title="Close by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4031/4648352739_bdf38f185a_m.jpg" width="180" height="240" alt="Close" /></a></div><div><br /></div><div>(And yes, I spared this flower from my making a wish. It had been such an agreeable photo subject.)</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-83179026127171705752010-05-23T14:44:00.003-04:002010-05-23T15:10:39.196-04:00You really really should make this bread.<div>I love bread. </div><div><br /></div><div>I also love cookies and orange juice and listening to Disney songs. </div><div><br /></div><div>But today, we're talking about bread.</div><div><br /></div><div>Bread on its own is pretty wonderful. But when you're able to amp up the "good for you" factor with veggies and fruit and whole wheat in the bread, it's even better. And it's even BETTER when the "good for you bread" tastes even more...well...good than its counterparts. </div><div><br /></div><div>Here, my friends, we have one of those breads, <a href="http://www.mybakingaddiction.com/blueberry-zucchini-bread/">recipe</a> courtesy of Jamie at <a href="http://www.mybakingaddiction.com/">My Baking Addiction</a>.</div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/4632312389/" title="Grated zucchini by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4047/4632312389_5c25e2cf35_m.jpg" width="240" height="180" alt="Grated zucchini" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4632311851/" title="I love frozen fruit by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4035/4632311851_32215da1c1_m.jpg" width="240" height="180" alt="I love frozen fruit" /></a><br /><br /><div>If I can interject here for a moment while the bread is baking. I love frozen fruit. Frozen peas and corn too. They're so delightful for a quick snack while preparing a side dish. Frozen blueberries are my favorite in particular, however. Back when I was in middle school and high school, after I would come home, my mom and I would sit on our porch, talk about our days, and enjoy a refreshing treat of frozen blueberries and whipped cream. Hence my sneaking of blueberries throughout the making of this bread. It made it even more reminiscent and enjoyable. </div><div><br /></div><div>Oh look, it's done!</div><div><a href="http://www.flickr.com/photos/kitchenphobe/4632311339/" title="Freshly baked bread by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4048/4632311339_c1b35bc41e_m.jpg" width="240" height="180" alt="Freshly baked bread" /></a><br /><br /></div><div>Check out all of the blueberries inside.</div><div><a href="http://www.flickr.com/photos/kitchenphobe/4632309843/" title="Let's take a peek by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3377/4632309843_075e931c6e_m.jpg" width="240" height="180" alt="Let's take a peek" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4632308801/" title="Slicing it up by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4050/4632308801_ec5c388203_m.jpg" width="240" height="180" alt="Slicing it up" /></a></div><div><br /></div><div>Oh, how I am enjoying this bread. My very few adaptations to the recipe were to switch out half of the oil for applesauce (why not continue the fruit/veggie theme), and I eliminated the cinnamon (<a href="http://kitchenphobe.blogspot.com/2009/02/stand-proud-my-allergic-friends.html">allergies</a>). The recipe was still flavorful and wonderful-tasting, and I didn't feel as though I was skipping a major ingredient by leaving out the spice (although I'm sure it is even better with it included), which was appreciated.</div><div><br /></div><div>Thank you Jamie for sharing this great recipe! </div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-69554497978312552752010-04-28T19:26:00.003-04:002010-04-28T20:07:19.644-04:00Baking for an audience. (Or, I'm no Sara Moulton, despite the shared first name.)<div>So the day finally occurred. The Day. </div><div><br /></div><div>The day where I would be baking in front of people not related to or dating me. A still forgiving crowd, albeit less obligated to be. </div><div><br /></div><div>Hoo boy. </div><div><br /></div><div>I pondered and thought, and decided to make a recipe which had <a href="http://kitchenphobe.blogspot.com/2009/04/happy-anniversary.html">served me well</a> <a href="http://kitchenphobe.blogspot.com/2009/08/back-in-kitchen.html">in the past</a>. I even brought the dry ingredients (I was to bake in my friend's house, no less) in a plastic bag, so prepared was I. I felt confident, and a tad bit sassy, carting in my cocoa and flour and homemade vanilla (more on that on a later date). </div><div><br /></div><div>I mixed together the ingredients, "borrowed" eggs and oil from my friend, and put the cakes in the oven. They baked. I made witty banter with my friends. I took them out of the oven. The banter continued as the cakes cooled. We ate dinner.</div><div><br /></div><div>After dinner, the cakes still had not cooled to my liking. I thought (no, Sara, haven't you learned that thinking is BAD) that maybe they would cool down faster out of the pans. </div><div><br /></div><div>I took one pan and hovered it over a plate, my friend peeking below. </div><div><br /></div><div>I then heard the sound of disappointment. <i>Ohhhh</i>. </div><div><br /></div><div><i>Where's the other half?</i></div><a href="http://www.flickr.com/photos/kitchenphobe/4561273329/" title="Oops by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3657/4561273329_55f62cb324_m.jpg" width="240" height="180" alt="Oops" /></a><br /><br /><div><i>Found it.</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4561273057/" title="Eep by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3257/4561273057_31aa5b2ae0_m.jpg" width="240" height="180" alt="Eep" /></a><br /><br /></div><div>(I'll clarify now that my cakes were not blue, the lighting made it seem that way. They were just brown. And misshapen.)</div><div><br /></div><div>Seems as though the cakes were more than very reluctant to leave the pans in their warm states. Really, who could blame them. It was nice and cozy in there. And they were about to be wrangled by yours truly into some sort of socially acceptable form (not really). </div><div><br /></div><div>Despite the really awful looking cakes ("I'm sure they still taste good!" she was chiming in with at this point), I forged ahead. What other choice did I have? (Note to self: learn to make parfait or another broken-cake-friendly dessert.)</div><div><br /></div><div><i>Already beginning to cave in on itself.</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4561903758/" title="Problems on the horizon by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3514/4561903758_b5b2a5bbab_m.jpg" width="180" height="240" alt="Problems on the horizon" /></a><br /><br /></div><div>The plan was to cover the cake in ganache. While does cover flaws on a cake, it doesn't <i>hide</i> them. You know a problem is still there, but it does have the added bonus of a tasty layer on top. </div><div><br /></div><div><i>Not bad, not bad...</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4561273881/" title="Trying to cover them up by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3299/4561273881_ab30dd43fd_m.jpg" width="180" height="240" alt="Trying to cover them up" /></a></div><div><br /></div><div><i>Not good, not good...</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4561902400/" title="Not pretty by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3065/4561902400_b3881bec48_m.jpg" width="240" height="180" alt="Not pretty" /></a><br /><br /></div><div>At this point, Adam had the misfortune to wander in and ask,</div><div><br /></div><div><i>(and we all know what he's about to ask)</i></div><div><br /></div><div><b>"How's it going?"</b></div><div><br /></div><div>I gave him my best "doom and destruction and horror and "Oh the humanity"" look, to which he replied (after hustling over to make sure I still had my limbs after my expression), "Oh, it looks <i>fine</i>."</div><div><br /></div><div><i>Here, it just looks kinda like a mess. But not a sinking mess with a crumbling foundation. It's all about perspective, really.</i></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4561272081/" title="Ta-da? by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3404/4561272081_9d626388cc_m.jpg" width="240" height="180" alt="Ta-da?" /></a><br /><br /></div><div><i>After slicing the cake. No, the inside is not undercooked. It's just missing an essential ingredient we like to call cake. </i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4561271103/" title="Try to ignore the sinking middle, please. by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4021/4561271103_190f6f5635_m.jpg" width="240" height="180" alt="Try to ignore the sinking middle, please." /></a><br /><br /><i>When sliced, it sort of kind of maybe resembles a respectable cake. Kind of. Maybe. </i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4561903304/" title="Doesn't look too bad in slice form by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3237/4561903304_a41275504d_m.jpg" width="180" height="240" alt="Doesn't look too bad in slice form" /></a></div><div><br /></div><div>Despite its cringe-worthy appearance, yes, again, the cake did not fail me. Really, how could you go wrong with chocolate and raspberry (the middle layer) and more chocolate. <i>I know! Don't let the cakes cool entirely before slapping them together! That'll work out brilliantly!</i></div><div><i><br /></i></div><div>Ahem.</div><div><br /></div><div>So yes, the moral of the story is to be friends with kind and forgiving people (ones who enjoy cake are a nice bonus). Also to let your cakes cool before taking them out of the pan. But more about the friends (such as mine, who barely acknowledged that the cake was self-demolishing before their eyes, and only made mention of it to remark on its deliciousness). </div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com15tag:blogger.com,1999:blog-7038938684723836845.post-71565902177300099252010-04-11T13:33:00.002-04:002010-04-11T13:37:58.008-04:00It's that time of year that the world smells like a florist.<div>I love looking at the pretty flowers and colors this time of year, don't you? </div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/4506727680/" title="Tree in bloom by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4058/4506727680_48b743f0be_m.jpg" width="240" height="180" alt="Tree in bloom" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4506727686/" title="Springtime colors by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2756/4506727686_029b924260_m.jpg" width="240" height="180" alt="Springtime colors" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4506727696/" title="Bouquet by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2275/4506727696_d3c5f71ec1_m.jpg" width="180" height="240" alt="Bouquet" /></a><div><br /></div><div>This is so much better than snow.</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-22399541671646595512010-04-06T18:35:00.002-04:002010-04-06T18:57:04.574-04:00An idea for leftover Easter candy. Or that candy calling to you from the 75% off bin.<div>So Easter was a few days ago, and I'm sure by now the baskets have been rifled through, the favorite candies picked out and long gone by 10:30 sunday morning. </div><div><br /></div><div>Have you ever noticed that Easter candy is not just enjoyed through being eaten? Candies of all shapes and sizes are hidden, Peeps are microwaved and forced to joust. </div><div><br /></div><div>Um, yes, I did say joust. Your family doesn't do this?</div><div><br /><object type="application/x-shockwave-flash" width="400" height="300" data="http://www.flickr.com/apps/video/stewart.swf?v=71377" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"> <param name="flashvars" value="intl_lang=en-us&photo_secret=0253096156&photo_id=4498475334"> <param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=71377"> <param name="bgcolor" value="#000000"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=71377" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=0253096156&photo_id=4498475334" height="300" width="400"></embed></object><br /><br /><object type="application/x-shockwave-flash" width="400" height="300" data="http://www.flickr.com/apps/video/stewart.swf?v=71377" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"> <param name="flashvars" value="intl_lang=en-us&photo_secret=ac2021a5e0&photo_id=4497848365"> <param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=71377"> <param name="bgcolor" value="#000000"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=71377" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=ac2021a5e0&photo_id=4497848365" height="300" width="400"></embed></object><br /></div><div><br /></div><div>But if you do have any Peeps hanging around, here's a simple and delicious idea: <b>Smeeps.</b></div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/4498439848/" title="This looks good already by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2445/4498439848_bd4286920b_m.jpg" width="240" height="180" alt="This looks good already" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4497802457/" title="The peeps, pre-microwave by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4070/4497802457_aaf8428b86_m.jpg" width="240" height="180" alt="The peeps, pre-microwave" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4498439112/" title="All heated up by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4045/4498439112_1b8130c88a_m.jpg" width="240" height="180" alt="All heated up" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4498438848/" title="Smooooosh by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2680/4498438848_076e76b12b_m.jpg" width="240" height="180" alt="Smooooosh" /></a><div><br /></div><div>(I thought the photos detailed the process pretty succinctly, don't you?)</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-24988346066457406202010-04-03T09:46:00.000-04:002010-04-03T09:47:15.283-04:00Re-attempting a previously failed theme. Is anyone else nervous?<div>With springtime brings seasonal allergies; pastel-colored candies, tank tops, and disposable dinnerware; and the tuning up of the symphony of flip-flops, their slapping on the concrete as omnipresent as cicadas' buzz in the warmer months. </div><div><br /></div><div>It also brings Easter. </div><div><br /></div><div>Last year for Easter, I made <a href="http://kitchenphobe.blogspot.com/2009/04/cookies-yay.html">these cookies</a>, which were chocolatey and sugary delights (not to mention meticulously measured). This year, I began brainstorming early, trying to think of an absolutely fantastic contribution to the dessert table. Ideas bounced crazily around my head like a child that had eaten all the sugary confections I contemplated. Cupcakes? Cake? I pondered.</div><div><br /></div><div>Finally, a few days before Easter, I walked into Michael's, saw they were having a sale on Wilton candy melts, and the decision was made. </div><div><br /></div><div>Candy covered pretzels. </div><div><br /></div><div>Yes, I know how this went <a href="http://kitchenphobe.blogspot.com/2010/01/hersheys-has-really-good-customer.html">last time</a>. </div><div><br /></div><div>With a profound sense of confidence that came out of I'm not really sure where, I bought a bag of purple and a bag of yellow. I was ready. So ready. </div><div><br /></div><div>The only moment of indecision occurred in the supermarket, when deciding what shape of pretzel to turn purple or yellow. Seriously, who knew there were so many different shapes of little salted (or unsalted variety) pretzel? It was impressive. It was overwhelming. I pondered, looking at the thin ones, the thick ones, the short ones, the long ones, the honey mustard ones (those were ruled out fairly quickly), the rows and columns of pretzel that lay before me. </div><div><br /></div><div>I eventually settled on (after consulting my mom's opinion on this decision as well) the square ones (the ones that look like you could play tic-tac-toe in them if you had a really really tiny writing instrument). </div><div><br /></div><div>After being dipped in candy melts:</div><a href="http://www.flickr.com/photos/kitchenphobe/4482527929/" title="Lots of pretzels by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4072/4482527929_b7b2e0cbd6_m.jpg" width="240" height="180" alt="Lots of pretzels" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4482527535/" title="Ready for easter by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4013/4482527535_63118fddb3_m.jpg" width="240" height="180" alt="Ready for easter" /></a><div><br /></div><div>Well, that went pretty well, now didn't it? Not to toot my own horn over dipping half a pretzel in a chocolate melt, but the outcome was pretty crowd-pleasing. And there was no burned or crumbling chocolate in sight. </div><div><br /></div><div>Today's lesson: Even if something goes pretty wrong the first time you attempt it, it may be worth it to try it again. Unless it was just doomed from the start. Then you could just try making these pretzels. They're quite good. </div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com0tag:blogger.com,1999:blog-7038938684723836845.post-56074961502014004492010-03-23T20:03:00.001-04:002010-03-23T20:31:14.291-04:00First day of spring! ...also, what I had for breakfast this morning.<div>Hi there! Enjoying spring as much as I am? </div><div><br /></div><div>As excited as I was for the arrival of spring, I didn't let winter fade away completely unnoticed.</div><div><br /></div><div><i>The last sunset of Winter 2009-2010. </i></div><a href="http://www.flickr.com/photos/kitchenphobe/4455340577/" title="The last sunset of Winter 2010 by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4047/4455340577_ed702bf14e_m.jpg" width="240" height="180" alt="The last sunset of Winter 2010" /></a><br /><br /><div>I awoke the next morning feeling happier...sunnier...warmer. (It didn't hurt that the temperature reached 73 degrees that day.)</div><div><br /></div><div>My mom and I took a walk in the park, reveling in the spring-like warmth.</div><div><br /></div><div><i>This bench is waiting and ready for visitors.</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4455346841/" title="Ready for people to sit by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4019/4455346841_7d919a84d9_m.jpg" width="240" height="180" alt="Ready for people to sit" /></a><br /><br /></div><div><i>Hmm...could stand to look a bit less brown.</i><br /><a href="http://www.flickr.com/photos/kitchenphobe/4456124486/" title="Path by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4071/4456124486_d2d66fdbb0_m.jpg" width="180" height="240" alt="Path" /></a><br /><br /></div><div>Admittedly, it still is a tad early in the season to expect leaves and flowers. But there were a few hints of the season to come back at the house.</div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4455343623/" title="Hey, bud by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4019/4455343623_aa5bda0cd6_m.jpg" width="240" height="180" alt="Hey, bud" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4455341885/" title="Hey! Green! by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2729/4455341885_c99e2ef00b_m.jpg" width="180" height="240" alt="Hey! Green!" /></a><br /><br /></div><div>And of course, how could I let the first day of spring go by without a free frozen treat? </div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4458006835/" title="Celebrating with frozen confections by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4018/4458006835_198f3f4578_m.jpg" width="180" height="240" alt="Celebrating with frozen confections" /></a><br /><br /></div><div>Welcome, spring. You'd been missed. </div><div><br /></div><div><br /></div><div>And now, for the "also" part of this post. I enjoy oatmeal in the mornings, and I also like adding little "extras" into the mix (usually fruit). This morning was <b>Apple Oatmeal</b>.</div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4458765048/" title="Good morning! by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2703/4458765048_8932071236_m.jpg" width="240" height="180" alt="Good morning!" /></a></div><div><br /></div><div>I used quick-cooking oats, and diced up an apple into small pieces. I put half of the apple into the oats and water at the beginning of the cooking, and fired up the microwave. Shortly before the oatmeal was to be completed cooking, I added a few raisins, golden raisins, walnuts, and pecans (from a trail mix), then powered the microwave back on again for 30 seconds. Half a minute later, I added the rest of the apple. </div><div><br /></div><div>I thought it would be interesting to have the two apple textures in the same oatmeal, and actually, it was. The apples that had been cooked were probably more what people would expect with a fruit oatmeal, softer and warm. However, I also enjoyed the crisp and fresh taste of the unheated apple in there. All a matter of personal preference - either form of apple (or both) is a great way (at least in my opinion) to start a spring day. </div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-59878230667769241592010-03-17T20:28:00.001-04:002010-03-17T20:28:05.240-04:00It's beginning to look a lot like...Easter?<a href="http://www.flickr.com/photos/kitchenphobe/4442162536/" title="photo sharing"><img src="http://farm5.static.flickr.com/4036/4442162536_a61b08f98d_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/kitchenphobe/4442162536/"></a> <br />Originally uploaded by <a href="http://www.flickr.com/people/kitchenphobe/">Kitchenphobe</a></span><br clear="all" /><p>I'm sure you all have noticed the influx of Easter candy hitting the shelves, not-so-subtly hip-checking the discounted Valentines Day merchandise off of their prime real estate. Chocolate bunnies, pastel-colored eggs, brightly colored marshmallows...believe me, my mouth is watering. <br /><br />And then my mouth stopped. And it stared. (Or maybe I'm talking about my eyes at this point, nonetheless...). <br /><br />It was a car. With ears. A car with ears. EARS.<br /><br />The car has ears, did you notice? 'Cause I did. How fantastic is this?!?<br /><br />(Apparently this was not the show-stopping event to the rest of the world as it was to me, as evidenced by the massive gathering and gawking crowd seen here. Ahem.)<br /><br />Anyone else spy any other holiday merchandising that practically had the soles of your shoes smoking with your sudden screech to a halt?</p>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-82969926465328430012010-03-14T16:02:00.002-04:002010-03-14T16:17:02.865-04:00Pi(e) Day!<div>Admittedly, food is on my mind quite a bit. </div><div><br /></div><div>What do I want to eat now? What do I want to eat later? What restaurant is near where I am going? What type of cuisine will I want in a week? What type of cake was that we had at the birthday party two years ago in the place by the little bagel shop?</div><div><br /></div><div>And more notably for today's post: <i>"How can this relate to food?"</i></div><div><i><br /></i></div><div>Some holidays go hand-in-hand with food. Thanksgiving. Some just sound like they should. Pi Day. </div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/4433197434/" title="When you know it's an official holiday by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4033/4433197434_f0709ba0c4_m.jpg" width="240" height="180" alt="When you know it's an official holiday" /></a><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4433197434/" title="When you know it's an official holiday by Kitchenphobe, on Flickr"></a>Yes, really. March 14th = 3.14 = oh, read about it <a href="http://www.piday.org/">here</a>. </div><div><br /></div><div>The thing is, pi sounds suspiciously like a beloved dessert. I am wholeheartedly willing to go along with this connection.<br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4433197456/" title="Dressed for the occasion by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4017/4433197456_f08bfe6cd3_m.jpg" width="180" height="240" alt="Dressed for the occasion" /></a></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4433197456/" title="Dressed for the occasion by Kitchenphobe, on Flickr"></a>I love getting into the holiday spirit, don't you? (Totally fantastic theme shirt from <a href="http://www.cakespy.com">cakespy</a>)<br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4433197470/" title="Pies by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4066/4433197470_a8e5536e9d_m.jpg" width="180" height="240" alt="Pies" /></a><br /><br />(If you're more in a key lime pie sort of mood, <a href="http://kitchenphobe.blogspot.com/2009/06/theres-always-first-time-for-everything.html">this</a> will not disappoint. I promise.)</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com0tag:blogger.com,1999:blog-7038938684723836845.post-8733285138290384292010-03-05T20:17:00.003-05:002010-03-05T20:24:27.073-05:00Do you fondue?<div>This week, mom and I went out to dinner together. </div><div><br /></div><a href="http://www.flickr.com/photos/kitchenphobe/4409309247/" title="Fondue by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2685/4409309247_510777e7d0_m.jpg" width="180" height="240" alt="Fondue" /></a><br /><br /><div>For those who have not fondue-d before, it is much fun. Various foods and courses are dipped into cheeses and broths and chocolates. </div><div><br /></div><div>As with pretty much any other type of cuisine, I most anticipate dessert. </div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4409309249/" title="Dessert by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2785/4409309249_dfc044ae96_m.jpg" width="240" height="180" alt="Dessert" /></a></div><div><br /></div><div>I'd say that's pretty good reason to be excited, don't you? </div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com1tag:blogger.com,1999:blog-7038938684723836845.post-85675426607335432772010-02-23T19:18:00.004-05:002010-02-23T19:47:55.056-05:00Valentines day treats<div>My camera is now back in my hands, so I am able to share what I made for Valentines Day (only 9 days late!). Yay!</div><div><br /></div><div>For this occasion, I originally planned to go to the supermarket and pick up some muffins for Adam and I. This (in my mind) transitioned to me picking up muffins or croissants ('cause really, what's more romantic than flaky pastry?). This then (again, all mental musings) transitioned to me making croissants ('cause really, what's more romantic than flaky pastry fresh out of the oven?). </div><div><br /></div><div>I have found the correlation between time spent in the kitchen and time to ponder to be closely related. At least, personally speaking.</div><div><br /></div><div>So yes, I made <b>chocolate croissants</b> for Valentines Day. </div><div><br /></div><div>The first step was to go to said supermarket for the dough. </div><div><br /></div><div><i>Don't look at me like that. I never said that they were from scratch. </i></div><a href="http://www.flickr.com/photos/kitchenphobe/4380928540/" title="I always get slightly nervous popping these open. I have no idea why. by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4004/4380928540_57c7116cb2_m.jpg" width="240" height="180" alt="I always get slightly nervous popping these open. I have no idea why. " /></a><br /><br /><div>I came up with the idea for these chocolate croissants a while ago. They are fantastically and ridiculously easy. </div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4380928262/" title="Ready to roll by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4055/4380928262_a7be0f36e2_m.jpg" width="180" height="240" alt="Ready to roll" /></a></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4380928262/" title="Ready to roll by Kitchenphobe, on Flickr"></a>I used mini chocolate chips in the centers of these croissants, to make sure that they would be all melted when the dough was all puffed and golden.<br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4380927756/" title="Before baking by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4056/4380927756_140b2378f7_m.jpg" width="240" height="180" alt="Before baking" /></a><br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4380927460/" title="Out of the oven by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4028/4380927460_5384254145_m.jpg" width="240" height="180" alt="Out of the oven" /></a><br /><br /></div><div>I couldn't decide whether to pipe chocolate over the tops or to drizzle chocolate in a careless (but still loving) fashion with a fork. I didn't like how the drizzle method (bottom left) looked, so the rest were piped with melted chocolate. </div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4380172561/" title="Chocolate drizzle by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2689/4380172561_bd9e550e7a_m.jpg" width="240" height="164" alt="Chocolate drizzle" /></a><br /><br /></div><div>And then I had to try one of the croissants. For sampling purposes, you know. </div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4380926730/" title="Well hello there by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4070/4380926730_1296d15443_m.jpg" width="240" height="147" alt="Well hello there" /></a><br /></div><div><br /></div><div>I then dusted the remaining croissants with powdered sugar.</div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4380926406/" title="A dusting of sugar by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2790/4380926406_e35769dc70_m.jpg" width="240" height="180" alt="A dusting of sugar" /></a><br /><br /></div><div>So while I had been in said supermarket buying said dough, I had wandered past the bakery counter. </div><div><br /></div><div>My eye then laid on the little bags the store provides for their bakery goods. It. Was. Perfect. </div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4380171341/" title="Glamour shot by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4037/4380171341_e3a10e276e_m.jpg" width="180" height="240" alt="Glamour shot" /></a></div><div><br /></div><div><a href="http://www.flickr.com/photos/kitchenphobe/4380171341/" title="Glamour shot by Kitchenphobe, on Flickr"></a>(And no, I did not steal the bag. </div><div>Me holding empty bag and wax paper: Can I have this? </div><div>Cashier: Sure)</div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4380925136/" title="All packed up by Kitchenphobe, on Flickr"><img src="http://farm3.static.flickr.com/2740/4380925136_1cf4d14062_m.jpg" width="180" height="240" alt="All packed up" /></a></div><div><br /></div><div>Chocolate Croissants:</div><div><br /></div><div>1 roll of refrigerated crescent roll dough</div><div>Mini chocolate chips</div><div>Powdered sugar</div><div><br /></div><div>Separate crescent rolls, and lay flat. Put approximately a tablespoon of miniature chocolate chips in the wide end of each crescent roll. Roll up and bake as package instructions say. </div><div><br /></div><div>Cool, then melt chocolate chips. Either pipe or drizzle the chocolate over the tops of the croissants. Dust with powdered sugar. </div><div><br /></div><div>Enjoy!</div><div><br /></div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com2tag:blogger.com,1999:blog-7038938684723836845.post-40323066451144164712010-02-18T19:56:00.004-05:002010-02-18T20:04:19.523-05:00Winter. Ugh.Dear Winter,<div><br /></div><div><a href="http://kitchenphobe.blogspot.com/2009/12/its-beginning-to-feel-lot-like-winter.html">Last time</a> I ranted about your tendency to make things cold and snowy, I was kind of hoping you would take the hint and step aside gracefully for spring.</div><br /><a href="http://www.flickr.com/photos/kitchenphobe/4368605801/" title="Snowy street by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4007/4368605801_aef4d29af3_m.jpg" width="180" height="240" alt="Snowy street" /></a><div><br /></div><div>Not going for that plan, huh? <br /><br /><a href="http://www.flickr.com/photos/kitchenphobe/4368606447/" title="Brr... by Kitchenphobe, on Flickr"><img src="http://farm5.static.flickr.com/4032/4368606447_4b22ccf9ac_m.jpg" width="240" height="180" alt="Brr..." /></a><br /><br /></div><div>And yes, we did agree that you are pretty and sparkly, but could you make it look like this again soon?</div><div><br /><a href="http://www.flickr.com/photos/kitchenphobe/3574801652/" title="A burst of spring! by Kitchenphobe, on Flickr"><img src="http://farm4.static.flickr.com/3348/3574801652_3a1550eae8_m.jpg" width="240" height="180" alt="A burst of spring!" /></a><br /></div><div><br /></div><div>Please?</div><div><br /></div><div>(Note: I really did mean to talk about food-related topics this week, however, my camera with all of the related pictures on it was forgotten at Adam's house. Oops.)</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com2tag:blogger.com,1999:blog-7038938684723836845.post-57774962766144391242010-02-11T18:25:00.006-05:002010-02-11T18:39:05.023-05:00Giveaway winner!<div>Oh my goodness I enjoyed reading your tales of death-defying egg maneuvers, fossilized sugar sauces, oozing ice cream, and the finer details of baking soda and powder! Thank you to everyone who shared their less-discussed culinary moments. </div><div><br /></div><div>And the winner is...</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCH2jVj7p5QihdzmJ_RymEi5Euno4xsQFY67DurV6eWrmBTsJRJijvWyVdmrimtcZa_eUifm-1Oo3uX-yZdpLMTQ3sqkFEzaSEYpIJ67p1y6IemVG8cUOxU2DRV3PETD7xPaaTVLkxbI/s1600-h/Picture+5.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 173px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCH2jVj7p5QihdzmJ_RymEi5Euno4xsQFY67DurV6eWrmBTsJRJijvWyVdmrimtcZa_eUifm-1Oo3uX-yZdpLMTQ3sqkFEzaSEYpIJ67p1y6IemVG8cUOxU2DRV3PETD7xPaaTVLkxbI/s320/Picture+5.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5437131545103426114" /></a>Congratulations Hannah!!!! Hmm...butterscotch blondies do sound good, I will proceed with caution...lol. Email me (kitchenphobe@yahoo.com) the address of where you'd like <a href="http://www.flickr.com/photos/kitchenphobe/4323290927/">the prize</a> to be shipped, and I will send it your way!!<div><div><br /></div></div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com2tag:blogger.com,1999:blog-7038938684723836845.post-67077853079866652082010-02-06T12:06:00.004-05:002010-02-06T12:13:55.586-05:00Giveaway updateHi everyone,<div><br /></div><div>I was alerted to some difficulty experienced with posting comments -- I changed some settings and hopefully everything is resolved now. Post away! </div><div><br /></div><div>(Just a reminder, the giveaway is open through Wednesday, share your kitchen antics for a chance to win fun baking supplies!)</div><div><br /></div><div>Thanks!!!</div><div>Sara</div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com0tag:blogger.com,1999:blog-7038938684723836845.post-10579976658631125402010-02-03T07:11:00.003-05:002010-02-03T07:14:58.434-05:00A celebration...and my first GIVEAWAY!<div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Today marks one year.<br /><br />I'm not sure if this should be considered a birthday, an anniversary, or just a general auspicious occasion of sorts. A celebratory event? Sure. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Yes, I did sing a little tune before blowing out the candle. It's lucky. I think. </span></span></span></div><a href="http://www.flickr.com/photos/kitchenphobe/4323291165/" title="Celebration by Kitchenphobe, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm3.static.flickr.com/2710/4323291165_4f3fb6ec2a_m.jpg" width="180" height="240" alt="Celebration" /></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /><br /></span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">One year ago today, Tales of a Kitchenphobe was begun.<br /><br />This year has been filled with so much fun, laughter, and food. I've had my triumphs (</span></span><a href="http://kitchenphobe.blogspot.com/2009/06/magic.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Magic!</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">; </span></span><a href="http://kitchenphobe.blogspot.com/2009/06/theres-always-first-time-for-everything.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">There's always a first time for everything</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">; </span></span><a href="http://kitchenphobe.blogspot.com/2009/11/aaaaannndpart-two.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Aaaaannnd....part two!</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">; </span></span><a href="http://kitchenphobe.blogspot.com/2009/04/cookies-yay.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cookies! Yay!</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">). I've had my less-triumphant days (</span></span><a href="http://kitchenphobe.blogspot.com/2009/08/back-in-kitchen.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Back in the Kitchen</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">; </span></span><a href="http://kitchenphobe.blogspot.com/2009/09/when-things-dont-go-as-planned.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">When things don't go as planned</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">; </span></span><a href="http://kitchenphobe.blogspot.com/2009/02/adding-crispy-layer-to-already-cooked.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Adding a crispy layer to already cooked food...sounds like a plan to me!</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">). But in the end, I've always known that however good, bad, or ugly things turned out, there would be a place for it here. </span></span><a href="http://kitchenphobe.blogspot.com/2010/01/hersheys-has-really-good-customer.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">And that Adam would always sample it</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.<br /><br />Okay, speech over. Now's time for the fun part.<br /><br />I decided the best way to celebrate this milestone was to thank you. Yes, you, my dear readers, who have come along on this wild, usually delicious, sometimes slightly scorched, adventure. Thank you for accompanying me.<br /><br />And then I decided an even better way to thank you all was through presents. Celebrate my first blogging anniversary with my first giveaway. It seemed fun and appropriate.<br /><br />And so, one of you will receive a present filled with fun baking accouterments. More specifically... </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><a href="http://www.flickr.com/photos/kitchenphobe/4323290927/" title="Fun items by Kitchenphobe, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm5.static.flickr.com/4072/4323290927_0b44a9426c_m.jpg" width="180" height="240" alt="Fun items" /></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 set of measuring cups</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 set of 4 different colored sugars (pink, orange, green, and blue)</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 container of multicolored sprinkles</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 set of 75 cupcake-themed cupcake wrappers</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Baking-related stickers</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">(stack of blue plastic cups not included)</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">So for the past year, you have all heard about my cooking calamities. I'd like to hear some of your best kitchen mishap anecdotes. To enter to win the items shown above, please comment with your favorite tale. Also, please include your email address so I can contact you if you win! (I pinky-swear I will not use your email address in any other manner.) To keep things fair, one comment per person please!<br /><br />The giveaway will be open for comments </span></span><span class="yshortcuts" id="lw_1265073258_0"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">until 11:59 PM (EST) on Wednesday, February 10th</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. I will announce the winner (chosen at random) the next day.<br /><br />Are you excited? I am! Good luck to all!!!</span></span><br /></span></div>Sarahttp://www.blogger.com/profile/10917531329803285646noreply@blogger.com5