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World’s most expensive Kebab

<div dir="ltr" style="text-align: left;" trbidi="on">The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s most expensive Kebab.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4lekRdVhJw6_aCZxTUDEyRIl4fDTPedcuKQZi1XgX0R0iLxGn_iwodgtr52V7A3ySG8hgJ7K052Yv9iA_99WFL8pPl5R4YT7eU7MEnP7dWseCEoid3lEoDsQzMS22yInuKBVshqdd0w/s1600/Most-expensive-kebab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4lekRdVhJw6_aCZxTUDEyRIl4fDTPedcuKQZi1XgX0R0iLxGn_iwodgtr52V7A3ySG8hgJ7K052Yv9iA_99WFL8pPl5R4YT7eU7MEnP7dWseCEoid3lEoDsQzMS22yInuKBVshqdd0w/s1600/Most-expensive-kebab.jpg" /></a></div>  <br />Chef Andy Bates has created the most expensive kebab in the world to mark the launch of The Great Food Truck Race TV show.<br /><br />The dish has moved on from being a humble doner to include  saffron-infused flat bread, milk-fed lamb from the Pyrenees and even  edible gold.<br /><br />The “King of Kebabs” uses gold leaf for a finishing flourish and  champagne-infused mint and cucumber yoghurt completes the luxury. It  costs a whopping £750 ($1,220).<br /><br /><i>The ingredients include Shoulder of milk-fed lamb (£84), Coeur de  Boeuf tomatoes ( £20), Micro Cress and Bibb Salad ( £11.95), Chili  Peppers ( £35), Barrel Aged Feta Cheese ( £54.20), Laudemio Extra Virgin  Olive Oil ( £26.95), Purple violet potatoes ( £15), Edible gold leaf  and platinum ( £130), Saffron ( £138), Krug Champagne ( £195), Other  ingredients (garlic, lemon, salsa, mint, cucumber, yoghurt) ( £40) which  totals up to £750.10.</i> <br /><br /><b>Similar Posts:</b><br /><br /><a href="http://themostexpensive.blogspot.com/2011/02/worlds-most-expensive-soda-can.html">World’s Most Expensive Soda Can</a><br /><a href="http://themostexpensive.blogspot.com/2011/02/worlds-most-expensive-ice.html">World’s Most Expensive Ice</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/worlds-most-expensive-sausages.html">World’s Most Expensive Sausages</a><br /><a href="http://themostexpensive.blogspot.com/2011/02/worlds-most-expensive-super-bowl-buffet.html">World’s Most Expensive Super Bowl Buffet</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/most-expensive-hot-dog.html">Most Expensive Hot Dog</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/worlds-most-expensive-olive-oil.html">World’s Most Expensive Olive Oil</a><br /><br /><b>Save and share World’s most expensive Kebab</b><br /><br />To share this post with your family and friends, click the button below to send them an email or save this to your favorite social network.</div>

World’s most expensive Kebab

The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s most expensive Kebab. Chef Andy Bates has cre...

11:10 PM

CHOCOLATE CHIFFON PIE - RETRO RECIPE

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhro-zX4WKTP17WbTdQkh96i4bABylYIcEKryTMcHPcs73_DhNeSVelJkt5bhrYDT8JsdIe_FgYZ3wKhIWNNPSWvOUJUZKspYqnyw0Uz7mWZUb_1A_W-avQCdNinCv-GfqL_A71fiK70XPz/s1600/pie+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhro-zX4WKTP17WbTdQkh96i4bABylYIcEKryTMcHPcs73_DhNeSVelJkt5bhrYDT8JsdIe_FgYZ3wKhIWNNPSWvOUJUZKspYqnyw0Uz7mWZUb_1A_W-avQCdNinCv-GfqL_A71fiK70XPz/s400/pie+008.JPG" width="400px" /></a></div> After the fiasco of our last <span style="color: black;">retro recipe (</span><span style="color: magenta;"><strong>crab corn casserole</strong></span><span style="color: black;">) I knew I needed a sure thing.  Dessert seemed like the logical answer - after all who doesn't love pie?  and chocolate? So for today's </span><span style="color: blue;"><strong>retro recipe </strong></span><span style="color: black;">I give you </span><span style="color: red;"><strong>chocolate chiffon pie.</strong></span><br /> The recipe comes from my 1966 Better and Homes and Gardens Pies and Cakes cookbook.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTl1PvUEfUSSRhMMgRMtsX7HmX-b9wrj-JIumgK5fPjyTUukd1Qqs5uHTk6hktrfkA8XPPARExPA0uU495eh6tuauDp8yCmVfcXtcSTbn3l6CAVM_6wELeiMBzacPh-s8-uJHVl-EqJ4_/s1600/pie+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTl1PvUEfUSSRhMMgRMtsX7HmX-b9wrj-JIumgK5fPjyTUukd1Qqs5uHTk6hktrfkA8XPPARExPA0uU495eh6tuauDp8yCmVfcXtcSTbn3l6CAVM_6wELeiMBzacPh-s8-uJHVl-EqJ4_/s400/pie+002.JPG" width="400px" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We will be making the pie pictured in the top right corner.  Look closely because you will not be seeing anything else that looks remotely like this picture.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmI3Y5kfa4F2TMOtF7do8kQVXm6eOWYCaKP74XP_0X2HB7QwKPX8eoJaD-tvcurR_Mobhy_SeIz26FXjp9cUKYHY-e2ecMlUY3uZmvRuRZXePlfMVaSX8N1GFosvqvlnT9K-tUXv0R3GeW/s1600/pie+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmI3Y5kfa4F2TMOtF7do8kQVXm6eOWYCaKP74XP_0X2HB7QwKPX8eoJaD-tvcurR_Mobhy_SeIz26FXjp9cUKYHY-e2ecMlUY3uZmvRuRZXePlfMVaSX8N1GFosvqvlnT9K-tUXv0R3GeW/s400/pie+003.JPG" width="400px" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our assembled ingredients.  I can't believe I actually purchased REAL milk and COOL WHIP!  It's been years I tell ya.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu021kBEReR6LIJhEma-CXTVW5P7emmY6bZ4AROwD0cPANV3F_7REMvNeDF6Lh4mdMzhUsdjXWaLADIhCD2punu4qIqgSyZ2sigC1tB7ZltCQBXwj1cNlt0XXbbdk3PnT2CoIjOFx0RjQm/s1600/pie+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu021kBEReR6LIJhEma-CXTVW5P7emmY6bZ4AROwD0cPANV3F_7REMvNeDF6Lh4mdMzhUsdjXWaLADIhCD2punu4qIqgSyZ2sigC1tB7ZltCQBXwj1cNlt0XXbbdk3PnT2CoIjOFx0RjQm/s400/pie+004.JPG" width="400px" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">At this point I was wondering if I was actually making a chiffon pie or a mud pie.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXP1SbuKNb5stcsvux5nwFhSn7Gltzcu87mH-xYt8enFAl8GwyrD8ScIarXu7CWahsW0ETdNyGMg3iTIj02U2_3ShBwsyJI3RAPZhUFmqGyJ_euLrVNvqBQTGhNNKuFWKqN9Pl51MrPmAP/s1600/pie+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXP1SbuKNb5stcsvux5nwFhSn7Gltzcu87mH-xYt8enFAl8GwyrD8ScIarXu7CWahsW0ETdNyGMg3iTIj02U2_3ShBwsyJI3RAPZhUFmqGyJ_euLrVNvqBQTGhNNKuFWKqN9Pl51MrPmAP/s400/pie+005.JPG" width="400px" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Another reason to love pie.  The crust is sooo pretty.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrnJf5Vua756F-kQvl4vLNxYlsMsRgknDRv0J9dwMnUY8wfJkTBtK-XYSNKQL3OIMxWcjJarDw79eEjplWObB-PhPDkF8cK0ZBnA6Mgy9CJKL9VPk9dzeprwoLOt4xY_9fjFECgjQaDVsS/s1600/pie+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrnJf5Vua756F-kQvl4vLNxYlsMsRgknDRv0J9dwMnUY8wfJkTBtK-XYSNKQL3OIMxWcjJarDw79eEjplWObB-PhPDkF8cK0ZBnA6Mgy9CJKL9VPk9dzeprwoLOt4xY_9fjFECgjQaDVsS/s400/pie+006.JPG" width="400px" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After I added the <em>cool whip </em>to the chocolate mixture.</td></tr></tbody></table> Tell me this is not completely gorgeous!  I know it doesn't look anything like the picture in the cookbook, but still......right?<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0lpsMm5u3sJIQ-0iMFr3cG2QhApT_zqbsN-n3HxMjIKcqDXH7rWSjPEV6yR-k9Kjg1mADobqYffP09bay3RC9-OSp2Z8LQnmlYm_MVewLaR6hoLQgLnrJazlaikRyu5BHCW4aqu2td-I/s1600/pie+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0lpsMm5u3sJIQ-0iMFr3cG2QhApT_zqbsN-n3HxMjIKcqDXH7rWSjPEV6yR-k9Kjg1mADobqYffP09bay3RC9-OSp2Z8LQnmlYm_MVewLaR6hoLQgLnrJazlaikRyu5BHCW4aqu2td-I/s400/pie+009.JPG" width="400px" /></a></div> On to the recipe with my changes in <span style="color: red;">red.</span><br /><br /><strong>CHOCOLATE CHIFFON PIE</strong><br /><br />1 envelope (1 tablespoon) unflavored gelatin<br />1 cup sugar<br />1 cup milk<br />2 1-ounce squares unsweetened chocolate <span style="color: red;">(I used 3 squares because, hey, more chocolate is more chocolate)</span><br /><span style="color: black;">2 2-once packages dessert topping mix </span><span style="color: red;">(huh?) </span><span style="color: black;">or 2 cups whipping cream </span><span style="color: red;">(I couldn't possible be expected to buy cows milk <strong>and </strong>cream could I?  No.  So, I substituted 2 cups of <em>cool whip</em> instead)</span><br /><span style="color: black;">1 baked 9 -inch pastry shell</span><br /><span style="color: red;">1 bag of HEATH toffee bits (because toffee bits are always a good idea - right?)</span><br /><br /><span style="color: black;">Combine gelatin, sugar, and dash salt </span><span style="color: red;">(oops, I left this out) </span><span style="color: black;">in sauce pan.  Add milk; cut chocolate in small pieces and add.  Cook and stir over medium heat till gelatin is dissolved and chocolate is melted.  (Mixture will be chocolate flecked.)  Chill, stirring occasionally, </span><span style="color: red;">(I did this every 15 minutes for about an hour) </span><span style="color: black;">till mixture mounds.  Prepare dessert topping mix according to package directions or whip cream </span><span style="color: red;">(see above).</span><span style="color: black;">  Fold into gelatin mixture.  Pile into cooled pastry Shell.  Chill till firm.  If desired, trim with additional whipped cream or chocolate curls </span><span style="color: red;">(toffee bits to the rescue.)</span><br /><br />Braxton, who is not  much of a dessert person, really liked this pie.  SCORE!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The plate I chose for this picture is our wedding china, which I use fairly often.  Did YOU choose china when you were married?  Do you use it often?  If you are single, do you anticipate choosing wedding china?  <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJZhLSG5WZzIYD9nRq1KceytqfukexUPlqcH0uLf_akcgCbjufE6KnKVcC1SGFmaUtoXHWBFoxxkQDKZlw8nXsELZAhdy2wI9q10zeRDbTYbS2KL2GrOpTXjlPrxF7PRNRgWEt3b_Dcdu/s1600/pie+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJZhLSG5WZzIYD9nRq1KceytqfukexUPlqcH0uLf_akcgCbjufE6KnKVcC1SGFmaUtoXHWBFoxxkQDKZlw8nXsELZAhdy2wI9q10zeRDbTYbS2KL2GrOpTXjlPrxF7PRNRgWEt3b_Dcdu/s400/pie+010.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">Have a <span style="color: red;">beautiful weekend </span><span style="color: black;">everyone.  </span></div><div class="separator" style="clear: both; text-align: center;">Enjoy your <span style="color: blue;">chocolate chiffon pie!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: magenta;">YANCEY</span></div></div>

CHOCOLATE CHIFFON PIE - RETRO RECIPE

After the fiasco of our last retro recipe ( crab corn casserole ) I knew I needed a sure thing. Dessert seemed like the logical answer - a...

9:44 AM

DEVILED CORN AND CRAB CASSEROLE - THE UGLY TRUTH

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">Have you ever attempted to make a dish from a beautifully photographed cookbook?  Did <em>your </em>dish look anything like <em>their </em>dish?  No, and it never will because cookbook publishers employ stylists whose job it is to make the food beautiful.  This is achieved with perfect lighting, food shellac, sometimes glue, oh and they don't really cook the food they just brown it so it looks <em>done</em>, sort of.</div><div class="separator" style="clear: both; text-align: center;">The good news is that <em>your </em>dish tastes better.  Theirs, you can't actually eat.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Last night I made a dish from my 1969 Better Homes and Gardens Casserole Cookbook - <span style="color: red;">Deviled Corn and Crab.</span></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99a1puwWphuMQFnZyD2jZGyfSXr4QxFqMOHYCgB_O7OOr9pUKzdTO102v-UYRFcQRH9q0Sd61-Gj2dEjPHWMIi3SF8xmJT0CTUFNJdu3gCpJ2E7L6tbIKPX5gxGkt6yyUE4uGXG_t8x-n/s1600/crab+corn+recipe+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99a1puwWphuMQFnZyD2jZGyfSXr4QxFqMOHYCgB_O7OOr9pUKzdTO102v-UYRFcQRH9q0Sd61-Gj2dEjPHWMIi3SF8xmJT0CTUFNJdu3gCpJ2E7L6tbIKPX5gxGkt6yyUE4uGXG_t8x-n/s400/crab+corn+recipe+002.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This was my end result.  Just kidding.  This is the work of the food stylist.  </td></tr></tbody></table> <span style="color: red;">Let's begin. </span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtla65wpXJ37gdC9jL7wNfgnHLhyphenhyphenIzQtN9QMhZ95UWfJfblcNMnj0PXdhQinVqygxBOmrFmvTRPOMeMnJV0LHv2a8iW5-bXauBvcOyRmoJo1pPIR7Q4oFSWChL9naCNcPgMwrv84Rd53Oo/s1600/crab+corn+recipe+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtla65wpXJ37gdC9jL7wNfgnHLhyphenhyphenIzQtN9QMhZ95UWfJfblcNMnj0PXdhQinVqygxBOmrFmvTRPOMeMnJV0LHv2a8iW5-bXauBvcOyRmoJo1pPIR7Q4oFSWChL9naCNcPgMwrv84Rd53Oo/s400/crab+corn+recipe+001.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our assembled ingredients, with my substitutions, more on that later.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpl-fXUW8Qx_Vw70dmalD3lPaJDls2vnNN0F0M2DaUH42VRO8w_nt6BeiAPieG4ixz5w35uzKd8biwq-5PCtOIMnW-EauGLwf9ixNmgCD3RJmdnaPUbJc3VzmMrC-sezZ0BK7eXmf8XAH9/s1600/crab+corn+recipe+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpl-fXUW8Qx_Vw70dmalD3lPaJDls2vnNN0F0M2DaUH42VRO8w_nt6BeiAPieG4ixz5w35uzKd8biwq-5PCtOIMnW-EauGLwf9ixNmgCD3RJmdnaPUbJc3VzmMrC-sezZ0BK7eXmf8XAH9/s400/crab+corn+recipe+004.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Holy cats this is embarrassing.  This is what the casserole looked like after I cooked it and before I added the cracker crumbs.  This is also about the time I considered ordering Chinese take-out.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0RofNJNDgexdXCF1e71syqQIRGH0oMqWm9koKg8x65bCPIje4w07S8QIDG9zlh15hNTKwEccM4XLLeL4_zTC7sSlnGg4FG85fawjRprBLyd8gdhmJTD8qyk-ZzlMrufJ52Kso6WrcBDG/s1600/crab+corn+recipe+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0RofNJNDgexdXCF1e71syqQIRGH0oMqWm9koKg8x65bCPIje4w07S8QIDG9zlh15hNTKwEccM4XLLeL4_zTC7sSlnGg4FG85fawjRprBLyd8gdhmJTD8qyk-ZzlMrufJ52Kso6WrcBDG/s400/crab+corn+recipe+005.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After the cracker crumbs were <strike>blackened </strike>browned in the oven.  Still looks <strong>nothing</strong> like the photograph.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZE3JxiBTLetziuQ4-mpCi7VS_9IYMfQtZBf3-j-kJiGqNGcmbem6pj3FO7dNHoQBiDbKMHaF-64seXc_gVTx8sD8VGv3IlmzpsVHavPkWG9PHPPDeyn-qcEx3QWNhtIE0bRhEFeXkQOt/s1600/crab+corn+recipe+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZE3JxiBTLetziuQ4-mpCi7VS_9IYMfQtZBf3-j-kJiGqNGcmbem6pj3FO7dNHoQBiDbKMHaF-64seXc_gVTx8sD8VGv3IlmzpsVHavPkWG9PHPPDeyn-qcEx3QWNhtIE0bRhEFeXkQOt/s400/crab+corn+recipe+006.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">OK, time for the garnish (mid century cooks just loved their garnishes).  You may have noticed that I didn't garnish<em> </em>with <em>hard boiled  egg wedges </em>because obviously that's just gross.  For some reason I thought chopped green chillies would be just the thing to make my casserole <strike>beautiful</strike>/<strike>attractive</strike>/<strike>passable</strike> less disgusting.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5dtlpBPaPHiIPg3rw4tSEJClzwXDjU5QQD19VQ5CQlJkjgAb-rAKAiC8E9ks9hs9oAcCh2bxX8BxNWgwj2GZhW9Lk7oS10Xhqrvrbo3wYzug6z-yhBVEoDnCdsHMLfe3hXGZTFs3kfAn/s1600/crab+corn+recipe+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5dtlpBPaPHiIPg3rw4tSEJClzwXDjU5QQD19VQ5CQlJkjgAb-rAKAiC8E9ks9hs9oAcCh2bxX8BxNWgwj2GZhW9Lk7oS10Xhqrvrbo3wYzug6z-yhBVEoDnCdsHMLfe3hXGZTFs3kfAn/s400/crab+corn+recipe+007.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here it is on the plate.  I know.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div> I think we can all agree that <span style="color: red;">Deviled Corn and Crab Casserole</span><span style="color: black;"> was a total failure, visually, but how did it taste?  Well, actually it was good.  Quite good.  I'm actually looking forward to leftovers tonight.</span><br />If I make this dish again, and I probably will, I'll substitute tuna or smoked salmon for the crab which didn't really stand up to the corn.  Also, next time I'll <strong>not </strong>boil the eggs but add them uncooked and hopefully the whole thing will be more like cornbread rather than this gelatinous mess.<br />Please don't let my photos turn you off to this recipe.  Braxton and I agreed that this dish was worth making and worth making again. Take that food stylists, ha!<br /><br /><span style="color: red;">DEVILED CORN AND CRAB CASSEROLE </span><span style="color: blue;">(WITH MY CHANGES IN BLUE)</span><br /><br /><span style="color: red;">1/4 CUP BUTTER</span><br /><span style="color: red;">2 TABLESPOONS ALL-PURPOSE FLOUR </span><span style="color: blue;">(I USED WHOLE WHEAT FLOUR)</span><br /><span style="color: red;">1 TEASPOON PREPARED MUSTARD</span><br /><span style="color: red;">1 TABLESPOON LEMON JUICE </span><span style="color: blue;">(I USED LIME JUICE)</span><br /><span style="color: red;">1/2 TEASPOON WORCESTERSHIRE SAUCE</span><br /><span style="color: red;">1/2 TEASPOON MONOSODIUM GLUTAMATE </span><span style="color: blue;">(??? ARE YOU KIDDING???)</span><br /><span style="color: red;">1/2 TEASPOON SALT </span><span style="color: blue;">(I LEFT THIS OUT BECAUSE BRAXTON HAS A CLOSE PERSONAL RELATIONSHIP WITH THE SALT SHAKER)</span><br /><span style="color: red;">DASH PEPPER</span><br /><span style="color: blue;">(I ADDED A DASH OF ONION POWDER AND CHOPPED GREEN CHILIES HERE)</span><br /><span style="color: red;">1/2 CUP MILK </span><span style="color: blue;">(SOY MILK)</span><br /><span style="color: red;">1 71/2 OUNCE CAN CRAB MEAT, FLAKED</span><br /><span style="color: red;">2 HARD-COOKED EGGS, CHOPPED</span><br /><span style="color: red;">1 1-LB CAN WHOLE KERNEL CORN, DRAINED</span><br /><span style="color: red;">1 1-LB CAN CREAM-STYLE CORN</span><br /><span style="color: red;">1/2 CUP GRATED PARMESAN CHEESE</span><br /><span style="color: red;">1/2 CUP CRACKER CRUMBS </span><span style="color: blue;">(I USED WHOLE WHEAT RITZ CRACKERS)</span><br /><br /><span style="color: red;">IN SAUCEPAN MELT THE BUTTER; STIR IN FLOUR, MUSTARD, WORCESTERSHIRE, LEMON JUICE, MONOSODIUM GLUTAMATE </span><span style="color: blue;">(!!) </span><span style="color: red;">, SALT, AND PEPPER.  ADD MILK ALL AT ONCE; COOK AND STIR TILL MIXTURE THICKENS AND BUBBLES.  REMOVE FROM HEAT; CAREFULLY STIR IN CRAB MEAT, EGGS, WHOLE KERNEL CORN, AND CREAM-STYLE CORN.</span><br /><span style="color: red;">SPOON INTO A 1 1/2-QUART </span><span style="color: blue;">(LIGHTLY GREASED) </span><span style="color: red;">CASSEROLE; SPRINKEL CHEESE AND CRACKER CRUMBS OVER TOP.  </span><span style="color: blue;">(I BAKED THE DISH FOR 30 MINUTES, THEN TOPPED WITH CHESSE AND CRACKER CRUMBS FOR THE LAST 15 MINUTES)  </span><span style="color: red;">BAKE AT 350 DEGREES FOR 45 MINUTES OR TILL HEATED THROUGH.  GARNISH WITH HARD-COOKED EGG WEDGES AND OLIVE SLICES.  </span><span style="color: blue;">(I USED CHOPPED GREEN CHILIES).  </span><br /><span style="color: red;">MAKES 6 SERVINGS.</span><br /><br /><span style="color: magenta;">Be brave, I really do think you'll like it.</span><br /><span style="color: magenta;">Have a beautiful day.</span><br /><span style="color: magenta;">Yancey</span><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div></div>

DEVILED CORN AND CRAB CASSEROLE - THE UGLY TRUTH

Have you ever attempted to make a dish from a beautifully photographed cookbook? Did your dish look anything like their dish? No, and it n...

10:24 AM

Mint Julep recipe

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">In yesterdays post I mentioned how much Braxton and I enjoyed the mint juleps at the Williamsburg Inn.  Hands down the best cocktail ever!  I've tried to find the recipe from the Inn, and no such luck, but I did find the following recipe in my dogeared/splattered/all around disgusting copy of <em>The Joy of Cooking.</em>  Enjoy!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4eeQsdhxfdaGAsxlFLWWLEHaPrAbuNBL7wOUfD1q3ePmQWnHoziwrwkvVsZbPcY-1XD2sNl3-4bbqZH_Qmd3xsKLi-0plgwdLh5MDkqHIVBlth9JzGbdLCNaytUU2zIfvYYQREhLTbeI/s1600/mint+julep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4eeQsdhxfdaGAsxlFLWWLEHaPrAbuNBL7wOUfD1q3ePmQWnHoziwrwkvVsZbPcY-1XD2sNl3-4bbqZH_Qmd3xsKLi-0plgwdLh5MDkqHIVBlth9JzGbdLCNaytUU2zIfvYYQREhLTbeI/s1600/mint+julep.jpg" /></a></div><strong><span style="color: red;">Mint Julep</span></strong><br /><br /><strong><span style="color: red;">Combine in a bar glass:</span></strong><br /><strong><span style="color: red;">2 teaspoons simple syrup (recipe to follow)</span></strong><br /><strong><span style="color: red;">6 medium -sized mint leaves</span></strong><br /><strong><span style="color: red;">1 dash angostura bitters</span></strong><br /><br /><strong><span style="color: red;">Bruise leaves gently with muddler and blend all ingredients by stirring together.*  Pour into bar glass:</span></strong><br /><strong><span style="color: red;">1 large jigger bourbon whisky</span></strong><br /><strong><span style="color: red;">stir again.  Pack pre-chilled glass with ice and strain into  the above mixture.  With a bar spoon, churn ice up and down.  Add more ice to within 3/4 inch of top.  Add:</span></strong><br /><strong><span style="color: red;">1 pony whisky</span></strong><br /><strong><span style="color: red;">Repeat churning process until glass begins to frost.  Wash and partially dry:</span></strong><br /><strong><span style="color: red;">a long sprig of fresh mint and dip it in powdered sugar.</span></strong><br /><strong><span style="color: red;">Decorate glass with the sugared mint sprig.  Insert long straws and serve.</span></strong><br /><br /><strong><span style="color: red;">Simple syrup</span></strong><br /><strong><span style="color: red;">Boil for 5 minutes 1 part water to 2 parts sugar, or half as much water as sugar.  Keep the syrup in a bottle, refrigerated, and use it as needed.</span></strong><br /><br /><strong><span style="color: blue;">*Ms. Joy of Cooking doesn't mention this, but our bartender at the W'burg Inn, took the fresh mint and rubbed it along the inside of the glass with his fingers!  </span></strong><br /><br /><strong><span style="color: blue;">Oh joy Oh bliss!</span></strong><br /><br /><strong><span style="color: black;">Have a beautiful day.</span></strong><br /><strong>Yancey</strong></div>

Mint Julep recipe

In yesterdays post I mentioned how much Braxton and I enjoyed the mint juleps at the Williamsburg Inn. Hands down the best cocktail ever! ...

10:50 AM

Retro Recipe - Petite Peach Pies

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">This weeks retro recipe comes from another of my BH and G collection.  I do believe several of my childhood birthday cakes came from this book.  </div><div class="separator" style="clear: both; text-align: center;">Now that my chix have flown the coup ( at least temporarily) I rarely make desserts, but this was just too tempting.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m2GznGdlSbhIo2bBAmny2gwcadAhuNfBe40HKx-apkX6TuiiqSou0NwdLGC5tUmyUjApNc937i84a7iO6lT4TD2Pj_HfAw_WCrlkv14Kj2gJcYpjWgl6UjnyyUAZf0t11duZQaxTHqtu/s1600/peach+tarts+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m2GznGdlSbhIo2bBAmny2gwcadAhuNfBe40HKx-apkX6TuiiqSou0NwdLGC5tUmyUjApNc937i84a7iO6lT4TD2Pj_HfAw_WCrlkv14Kj2gJcYpjWgl6UjnyyUAZf0t11duZQaxTHqtu/s320/peach+tarts+014.JPG" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtDlBQb7ZMbHKkx8soVcCWinfiATbiibaFQVSVbBGc3Rww1xhlRyFI1i3EVeZJRkZnozljbOjDI9XqvXkghxrt62xx5ZA8jHkseWw7u6KSkUX43YRa2BV8SGnYO4jWNkJd0UWsXtVrqxb/s1600/peach+tarts+015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtDlBQb7ZMbHKkx8soVcCWinfiATbiibaFQVSVbBGc3Rww1xhlRyFI1i3EVeZJRkZnozljbOjDI9XqvXkghxrt62xx5ZA8jHkseWw7u6KSkUX43YRa2BV8SGnYO4jWNkJd0UWsXtVrqxb/s320/peach+tarts+015.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lets see if we can transport ourselves to a "fine french restaurant".</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk4GD6w-7ZOg4BSlvvEFnQGiMaXPhxHgbcH2XmqTd-CWEG9r70npAYstlib0SahmWmL0l_t-M6GgkSJ9wFZyTA_w5krK0LDOeEuzxy9ODNFO-lXCEHCQc9oB1uCc3Axir_xPlWC4BWej4/s1600/peach+tarts+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk4GD6w-7ZOg4BSlvvEFnQGiMaXPhxHgbcH2XmqTd-CWEG9r70npAYstlib0SahmWmL0l_t-M6GgkSJ9wFZyTA_w5krK0LDOeEuzxy9ODNFO-lXCEHCQc9oB1uCc3Axir_xPlWC4BWej4/s320/peach+tarts+002.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our assembled ingredients.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6c6PJcND2ZnZnXaZhhp-0JPbFZbbm180niNAx39JCznfKiGDJDUGVHFNrcWMWlctaiPWzRy0BuBRuWJw72bZ2bTCLOm6TcfgTcefWJfVmFvFfAeAs9D_GluzfFtmpryy-1NTWDIIyk6Bh/s1600/peach+tarts+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6c6PJcND2ZnZnXaZhhp-0JPbFZbbm180niNAx39JCznfKiGDJDUGVHFNrcWMWlctaiPWzRy0BuBRuWJw72bZ2bTCLOm6TcfgTcefWJfVmFvFfAeAs9D_GluzfFtmpryy-1NTWDIIyk6Bh/s320/peach+tarts+004.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">OK, I know I said once before that I try to avoid prepared foods, but here I go again,  all my values right out the window for a pretty french tart!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-CROWsrMcDXXNS_UBEBznr6ATeKZVlVXYoULtz9P0GOBjMEZP1zT39iRroxoM694f20AZa6hHhyCwF9ecPneXWrbsR44emfmRVfjeurKcWELd6tmYt-2KO9-2jW0w2KRzmfAVUIUHC8X/s1600/peach+tarts+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-CROWsrMcDXXNS_UBEBznr6ATeKZVlVXYoULtz9P0GOBjMEZP1zT39iRroxoM694f20AZa6hHhyCwF9ecPneXWrbsR44emfmRVfjeurKcWELd6tmYt-2KO9-2jW0w2KRzmfAVUIUHC8X/s320/peach+tarts+007.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This mess is the gelatin dissolving in water. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Iwx7Cj6PXz63r0W8AW9HCnuoDjfV7QOEptXfMZe0XpOYOrM0cLBQvz9MBtkqgc2sawZ10czz7xE5HIB-o40SXUj8WP6rw_X3v3pfUvkILjsQ0XPzMCTfJsLdOvqwpLQzOBIT-X4WJfbs/s1600/peach+tarts+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Iwx7Cj6PXz63r0W8AW9HCnuoDjfV7QOEptXfMZe0XpOYOrM0cLBQvz9MBtkqgc2sawZ10czz7xE5HIB-o40SXUj8WP6rw_X3v3pfUvkILjsQ0XPzMCTfJsLdOvqwpLQzOBIT-X4WJfbs/s320/peach+tarts+009.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boiling the preserves.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgXhLS2wXK2ExBON9ovq54jafhLUIgidiA_09WpV-DCUcEgJTdNaC1DcssDxPJsbxAB0HmPEAiDOsbCIEBq0EJo_eaJWG2UfcGhdkmQa02_tYO0dxqHY8nAmXVU3SMoyIgq0aNlGzzcAt/s1600/peach+tarts+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgXhLS2wXK2ExBON9ovq54jafhLUIgidiA_09WpV-DCUcEgJTdNaC1DcssDxPJsbxAB0HmPEAiDOsbCIEBq0EJo_eaJWG2UfcGhdkmQa02_tYO0dxqHY8nAmXVU3SMoyIgq0aNlGzzcAt/s320/peach+tarts+010.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Don't these look like the most gorgeous egg yolks?  They are actually peach halves being drained.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JXpc6M7GTkH6TsRN-6MbfuqyrwGNR3hE6veVcBl7eAq8OmwwPLrSNpJAyK5t0ZUlMK0kyfRFzJChQMRbOy-DIvgfq3znoFYbu8k8OQYRglX1sqmLJ8X76_1CYatuGXJ3an9pIwaENorG/s1600/peach+tarts+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JXpc6M7GTkH6TsRN-6MbfuqyrwGNR3hE6veVcBl7eAq8OmwwPLrSNpJAyK5t0ZUlMK0kyfRFzJChQMRbOy-DIvgfq3znoFYbu8k8OQYRglX1sqmLJ8X76_1CYatuGXJ3an9pIwaENorG/s320/peach+tarts+011.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The preserves are spooned over the peach halves.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGWAnJB1zf91Mp6fQFyxDzORaxEvMkfU4OlYyllg6bm0XQu7gUV0dzMZeEDxbNrlVh_9mBb5mVWhwZUP7nNP8hRxpqHRHHQsT3HDeLCVs89Lg8SBf0JZIehl6wOSjdaURGhaJOf4nmXw-/s1600/peach+tarts+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGWAnJB1zf91Mp6fQFyxDzORaxEvMkfU4OlYyllg6bm0XQu7gUV0dzMZeEDxbNrlVh_9mBb5mVWhwZUP7nNP8hRxpqHRHHQsT3HDeLCVs89Lg8SBf0JZIehl6wOSjdaURGhaJOf4nmXw-/s320/peach+tarts+012.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Zee lovely cherries on top.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuocRCh61RmLe-3P64KkppBpLaGUtNXzC9HcaurHyF5_dytCKuM7R2vwKOlGwzIK0CrvbOvwP2WSMIo1hjt21rpmrfx3RhLO4v_gztr2TTekdIYO3CEhkVUrpJxbfYOHCQgVdu0pPkUboU/s1600/peach+tarts+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuocRCh61RmLe-3P64KkppBpLaGUtNXzC9HcaurHyF5_dytCKuM7R2vwKOlGwzIK0CrvbOvwP2WSMIo1hjt21rpmrfx3RhLO4v_gztr2TTekdIYO3CEhkVUrpJxbfYOHCQgVdu0pPkUboU/s320/peach+tarts+013.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just showing off my mad photography skills.</td></tr></tbody></table>The recipe with my notes in blue:<br /><br />Petite Peach Pies<br /><ul><li>1 teaspoon unflavored gelatin</li><li>2 tablespoons cold water</li><li>1 12-ounce jar (1 cup) apricot preserves</li><li>1/4 cup cream sherry</li><li>1 1-lb 13-oz can peach halves, well drained <span style="color: blue;">( I could only find peach halves in sugar syrup, so not only did I drain them well but I rinsed them in water first)</span></li><li><span style="color: black;">8 baked 31/2 inch pastry shells</span></li><li>1/2 cup whipping cream, whipped <span style="color: blue;">(am I the only one with an aversion to whipped cream?)</span></li></ul><span style="color: black;">Soften gelatin in cold water.  Head preserves to boiling; add gelatin; stir to dissolve.  Add sherry.  Cool till slightly thickened.  Place peach half, cut side down, in tart shell.  Spoon preserve mixture over.  Chill.  Serve with whipped cream </span><span style="color: blue;">(or not)</span><span style="color: black;"> and a stemmed maraschino cherry.</span><br /><br />So, were we transported to a fine french restaurant as promised?  Not so much.  Was it good kitchy fun? Oui.<br />Actually I think this would be quite good if one left out the pastry shells all together, and sliced the peaches, added the preserve mixture and spooned the whole thing over vanilla ice cream.  Better. Much better.<br />If you try this, please let me know how it goes.  Also if you have a retro recipe you'd like me to try, please send it along.<br />Have a beautiful day.<br />Yancey</div>

Retro Recipe - Petite Peach Pies

This weeks retro recipe comes from another of my BH and G collection. I do believe several of my childhood birthday cakes came from this bo...

1:18 PM

World’s Most Expensive Soda Can

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFikE8IpAs3TB9hshmW8ZJgPdBJkNBK396_xuqjjCNycJtzSA5X0vyKI28ce1-NtzMSle1z3zK_3jcjD6u8vjlVkSpoNCTxQKRxYUQ530zfCXgEUlShY36rGSAzd5AUx49nfY4PUiI3hU/s1600/expensive-soda-can1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFikE8IpAs3TB9hshmW8ZJgPdBJkNBK396_xuqjjCNycJtzSA5X0vyKI28ce1-NtzMSle1z3zK_3jcjD6u8vjlVkSpoNCTxQKRxYUQ530zfCXgEUlShY36rGSAzd5AUx49nfY4PUiI3hU/s320/expensive-soda-can1.jpg" width="213" /></a></div>The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Soda Can.<br /><br />The subtitle on the website of Robin Antar’s Antar Studios inc. proclaims her work as “Realism in Stone.” Antar’s work consists mostly of mundane objects such as denim jackets, potato chip bags, tubes of toothpaste and even M&Ms bags rendered in stone. While you can’t drink from it, Antar’s “Soda Can” is likely the most expensive soda can in the world.<br /><br />The costly can is carved from a single block of marble, polished and capped with a sculpted, silver-painted lid. Antar chose to carve a slightly crushed can rather than a boring, pristine can. At 10” by 18”, it’s not the largest of Antar’s oversized works, but it’s still larger than your average soda can. It weighs in at 150 lbs.<br /><br />The most expensive soda can is valued at $36,000. <br /><br /><b>Similar Posts:</b><br /><br /><a href="http://themostexpensive.blogspot.com/2011/02/worlds-most-expensive-ice.html">World’s Most Expensive Ice</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/worlds-most-expensive-sausages.html">World’s Most Expensive Sausages</a><br /><a href="http://themostexpensive.blogspot.com/2011/02/worlds-most-expensive-super-bowl-buffet.html">World’s Most Expensive Super Bowl Buffet</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/most-expensive-hot-dog.html">Most Expensive Hot Dog</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/worlds-most-expensive-olive-oil.html">World’s Most Expensive Olive Oil</a><br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-cheese-on-toast.html">World’s Most Expensive Cheese on Toast</a> <br /><br /><b>Save and share World’s Most Expensive Soda Can</b><br /><br />To share this post with your family and friends, click the button below to send them an email or save this to your favorite social network.</div>

World’s Most Expensive Soda Can

The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Soda Can. The subtitle on the we...

6:32 PM

World’s Most Expensive Ice

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmLjc_amL39UR36eSDow9DDwcqcccORDGxjGFT2ym_pZwtqs529oVl_w3ooSkBPeZ55fEU5xC1srpFLxUa-cpbzjj070P2BpMnGl-SDXKXmZPAmiVJptxHuZJ0iiYe8iSLm3g5YE58ZM/s1600/expensive-ice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmLjc_amL39UR36eSDow9DDwcqcccORDGxjGFT2ym_pZwtqs529oVl_w3ooSkBPeZ55fEU5xC1srpFLxUa-cpbzjj070P2BpMnGl-SDXKXmZPAmiVJptxHuZJ0iiYe8iSLm3g5YE58ZM/s400/expensive-ice.jpg" width="400" /></a></div><br />The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Ice.<br /><br />As if the bottled water craze that has stigmatized tap water consumption wasn’t enough of a waste of money, one company has hit upon an even more fantastic way to throw away your money—some of the most expensive ice in the world.<br /><br />Gläce Luxury Ice Co. have eschewed the typical ice cube for a more pleasing sphere. Each 2.5” sphere is carved by hand and made with pure water to preserve the flavor of high-end drinks. Gläce recommends allowing a sphere to “age” for 3-4 minutes once you’ve removed it from the freezer, lest your precious status symbol be marred by “crackling” and “spidering.” These luxury ice spheres cost $8 each.<br /><br />Gläce isn’t the first company to make ice spheres for beverage cooling, however. Okamoto Studios—New York’s most expensive ice sculptors—once made ice balls for an event at a bar. Using a leather strap, screws and dog bowls, they made ice balls for patrons’ drinks. By using differently sized bowls, they were even able to vary the sizes of the balls. <br /><br /><b>Similar Posts:</b><br /><br /><a href="http://themostexpensive.blogspot.com/2011/01/worlds-most-expensive-sausages.html">World’s Most Expensive Sausages</a><br /><a href="http://themostexpensive.blogspot.com/2011/02/worlds-most-expensive-super-bowl-buffet.html">World’s Most Expensive Super Bowl Buffet</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/most-expensive-hot-dog.html">Most Expensive Hot Dog</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/worlds-most-expensive-olive-oil.html">World’s Most Expensive Olive Oil</a><br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-cheese-on-toast.html">World’s Most Expensive Cheese on Toast</a> <br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-truffle.html">World’s Most Expensive Truffle</a> <b> </b><br /><br /><b>Save and share World’s Most Expensive Ice</b><br /><br />To share this post with your family and friends, click the button below to send them an email or save this to your favorite social network.</div>

World’s Most Expensive Ice

The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Ice. As if the bottled water cra...

6:29 PM

RETRO RECIPE - Hawaiian Shrimp Platter

<div dir="ltr" style="text-align: left;" trbidi="on"> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gloAWk_mEvr8Rz_IkFbZ7joyg4cATxKbHGkva3GEgncAHZvirBwGGn0lsIpYvOwZHkGyh0b-DeLZspJuxV3QK_C302cHa8S3KF6d6K205irWDTUXcSPyXT7y7mRZODGtmYU03e2pEotw/s1600/salem+shrimp+041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gloAWk_mEvr8Rz_IkFbZ7joyg4cATxKbHGkva3GEgncAHZvirBwGGn0lsIpYvOwZHkGyh0b-DeLZspJuxV3QK_C302cHa8S3KF6d6K205irWDTUXcSPyXT7y7mRZODGtmYU03e2pEotw/s320/salem+shrimp+041.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table> <br /><div class="separator" style="clear: both; text-align: center;">Lately I've been collecting a series of cookbooks published by Better Homes and Gardens in the 60's.  Actually, I believe these books continue to be published today, but, I'm only interested in the ones from that decade.  My mom must have had everyone of these books, but alas, when she died I did not get a single one of her cookbooks, which is why I collect them now.  I have been able to find them easily, they were apparently quite popular, and I've never spent more than $5.00 for one. </div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0E7v6zt5SopKjqT5yGIGyQ7nxWt6U5QqNpaVFbmiXkv-b1TbsZWkrWOt5b1gVCKGnxepwulJnhTh_WixhyT1o4HVEgh3TNoTcxuM4lD_A243cm9qlW_oS2l5RwhkbJqlSy109IgnDNIj/s1600/salem+shrimp+038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0E7v6zt5SopKjqT5yGIGyQ7nxWt6U5QqNpaVFbmiXkv-b1TbsZWkrWOt5b1gVCKGnxepwulJnhTh_WixhyT1o4HVEgh3TNoTcxuM4lD_A243cm9qlW_oS2l5RwhkbJqlSy109IgnDNIj/s320/salem+shrimp+038.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Last night for dinner I made this recipe. It was really quite good, and very easy.  I love the mention of "a touch of the orient".  </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitix2nBjMT-zu_5bfks6Rli9UBqDbpZXaBSQX6IyWwKQK74ewvIuaRa45YtPRQrhZMjUOvF9iITY16NOC7v9awGK49AXx7NumVN-sw-JDf7GsQkxIMGORSiW8QVIsxs7InkRl5-GCTzu-4/s1600/salem+shrimp+042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitix2nBjMT-zu_5bfks6Rli9UBqDbpZXaBSQX6IyWwKQK74ewvIuaRa45YtPRQrhZMjUOvF9iITY16NOC7v9awGK49AXx7NumVN-sw-JDf7GsQkxIMGORSiW8QVIsxs7InkRl5-GCTzu-4/s320/salem+shrimp+042.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gasp!  Does anyone else write in their cookbooks?  I find it's really helpful when you make changes, as I do frequently.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsl4k1Fsu1r325gjiplb8zrd0uVUIwArtj6JJQ6NgqAZLzwlsd9v0hAaU4aE9nuzjUunIXD6gX1z5nLhUbutd4S0lLTzEYWDEWQJyscu5bIIMxtqLOrEkqJNoc0Sot6HCaW8R2VjK1tKk/s1600/salem+shrimp+039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsl4k1Fsu1r325gjiplb8zrd0uVUIwArtj6JJQ6NgqAZLzwlsd9v0hAaU4aE9nuzjUunIXD6gX1z5nLhUbutd4S0lLTzEYWDEWQJyscu5bIIMxtqLOrEkqJNoc0Sot6HCaW8R2VjK1tKk/s320/salem+shrimp+039.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The assembled ingredients</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TYJi7uMJPB0IivL-X4O4_khOYYgub01qXNluMKV7Git4hhh71X3VTQ7PWlpEgP0ZLdNYsNAknBCTLPSOYxT9Bnn8VjzUNZJaX8Q800RYsDwsTchDNtn0HIahF4RujIsMiFfEQylvhh-7/s1600/salem+shrimp+046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TYJi7uMJPB0IivL-X4O4_khOYYgub01qXNluMKV7Git4hhh71X3VTQ7PWlpEgP0ZLdNYsNAknBCTLPSOYxT9Bnn8VjzUNZJaX8Q800RYsDwsTchDNtn0HIahF4RujIsMiFfEQylvhh-7/s320/salem+shrimp+046.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The shrimp ready to go in the oven.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vKWA3t905JAYEURSCv08uspm2mIyRmElt7R93JSURV1VWrmH465v7UtrGq2SxpusyBxWAevzWGLqGnf6Tyx0aYzTTjQnlMPtRJzlm4EXw9oNexhrmJwUw9U5LAcft9Rkxza9Ll6os0uy/s1600/salem+shrimp+048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vKWA3t905JAYEURSCv08uspm2mIyRmElt7R93JSURV1VWrmH465v7UtrGq2SxpusyBxWAevzWGLqGnf6Tyx0aYzTTjQnlMPtRJzlm4EXw9oNexhrmJwUw9U5LAcft9Rkxza9Ll6os0uy/s320/salem+shrimp+048.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chopping one whole onion.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3LFnQrlLkGxvwzJ-9MsP4K2N7ohH1CMYGWmy5WwW6VxcNHn9sdEFRs4PIJNPrtNMPVzSfLgcuU1f64UUGejXBPIYxLOp2n1_oAtHFVZD_nIqZ9nWQRZxs8HTk8LUl5Dv6LHSH3XR7YhE/s1600/salem+shrimp+051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3LFnQrlLkGxvwzJ-9MsP4K2N7ohH1CMYGWmy5WwW6VxcNHn9sdEFRs4PIJNPrtNMPVzSfLgcuU1f64UUGejXBPIYxLOp2n1_oAtHFVZD_nIqZ9nWQRZxs8HTk8LUl5Dv6LHSH3XR7YhE/s320/salem+shrimp+051.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Slicing one whole green pepper.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgZx9OFvneZD-mbTXwxashFqvxZdbc0cBnAsxrmSTCII0EXsBcyketyfRRs8nbub2uOMKCR8V9qTNnude5f5ZgMBtOk3ztg_w0_Ws_u1sxqs1RJOR26qHub8q8kd6huTWBTMZpuqoy-LL/s1600/salem+shrimp+055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgZx9OFvneZD-mbTXwxashFqvxZdbc0cBnAsxrmSTCII0EXsBcyketyfRRs8nbub2uOMKCR8V9qTNnude5f5ZgMBtOk3ztg_w0_Ws_u1sxqs1RJOR26qHub8q8kd6huTWBTMZpuqoy-LL/s320/salem+shrimp+055.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Saute onion and pepper in olive oil. That's the rice cooking on the back burner.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7s_zTYa2Diy-KTRHVfBL2koP70UER36cRYSJRnRJAee01xyLzLl5GFr2juVAD8045Hf_UuodNcoVqSGQDUH8rn0awHyswQ1CXFi_UMz-5ODW2ZpJO2IiK_Atararx2c9YOt10DFRhTja/s1600/salem+shrimp+060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7s_zTYa2Diy-KTRHVfBL2koP70UER36cRYSJRnRJAee01xyLzLl5GFr2juVAD8045Hf_UuodNcoVqSGQDUH8rn0awHyswQ1CXFi_UMz-5ODW2ZpJO2IiK_Atararx2c9YOt10DFRhTja/s320/salem+shrimp+060.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br />Arranging the rice on the platter.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XZtrXpig0L8vrLq57PKeevXYtfFCWh38IIVDrSVEivAWVJpjB-ZDhtGfR-sX38MVNHxSeKOBRCDzwaOidjFXZnvbkyRnkIPw8UQ5fxQqV5VpKJvV0dCziup4ZqRBOHeLuoD7QTpOlm5C/s1600/salem+shrimp+063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XZtrXpig0L8vrLq57PKeevXYtfFCWh38IIVDrSVEivAWVJpjB-ZDhtGfR-sX38MVNHxSeKOBRCDzwaOidjFXZnvbkyRnkIPw8UQ5fxQqV5VpKJvV0dCziup4ZqRBOHeLuoD7QTpOlm5C/s320/salem+shrimp+063.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Arranging the vegs on top of the rice.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkw-Fcw2uDjz0OuAS6Dx9vX52F677FS3u7pJn7IbHdWjHsWxTO3hbXcTBzKycxVRlY9x95N27fwRhXo2BQ7dTgzg0c3I84KaD-UU9ump4WqN2gj_tUZ0_-t57yp2TZBjIfB89TGnyneWE_/s1600/salem+shrimp+068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkw-Fcw2uDjz0OuAS6Dx9vX52F677FS3u7pJn7IbHdWjHsWxTO3hbXcTBzKycxVRlY9x95N27fwRhXo2BQ7dTgzg0c3I84KaD-UU9ump4WqN2gj_tUZ0_-t57yp2TZBjIfB89TGnyneWE_/s320/salem+shrimp+068.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After the shrimp has been arranged around the rice and vegs.</td></tr></tbody></table>This recipe includes two things I almost never use; processed food - in this case the breaded shrimp - and white sugar, which I left out.  Braxton and I agreed it would have been just as good or better had I used fresh shrimp which I probably would have sauteed in a little olive oil.<br />As you are about to see I made quite a few changes to the recipe.  I try to make things healthier usually by adding more vegs than are called for and less fat and sugar.<br />We thought this dish made a nice presentation, and was so tasty that I'm pretty sure I'll make it again with the unbreaded shrimp, also, it made for a fairly inexpensive meal.  What's not to love?<br /><br />The recipe with my changes in blue.<br /><br />HAWAIIAN SHRIMP PLATTER<br /><br /><ul><li>1 10-ounce package frozen breaded shrimp</li><li>1/2 cup chopped onion <span style="color: blue;">/ I used one whole onion</span></li><li><span style="color: black;">1/4 cup chopped green pepper </span><span style="color: blue;">/ I used one whole green pepper</span></li><li><span style="color: black;">2 tablespoons butter or margarine </span><span style="color: blue;">/I used olive oil</span></li><li><span style="color: black;">2 tablespoons sugar </span><span style="color: blue;">/ I left out the sugar</span></li><li><span style="color: black;">2 tablespoons cornstarch</span></li><li>2 tablespoons vinegar <span style="color: blue;">/ I used rice vinegar just because that's what I had</span></li><li><span style="color: black;">1 tablespoon soy sauce</span><span style="color: blue;">/ I used low sodium soy sauce</span></li><li><span style="color: black;">1 1-lb 41/2 ounce can pineapple tid-bits</span><span style="color: blue;">/ I used a 8 ounce can*</span></li><li><span style="color: black;">2 cups hot cooked rice</span><span style="color: blue;">/ I used brown rice **</span></li></ul><span style="background-color: white; color: black;">Cook shrimp according to package directions.  Set aside, keeping shrimp warm.  <span style="color: blue;">I waited and cooked the shrimp so that it would be ready at the last minute.</span></span><br /><span style="color: black;">Cook chopped onion and green pepper in butter </span><span style="color: blue;">(olive oil)</span><span style="color: black;"> till tender but not brown.  Combine sugar </span><span style="color: blue;">(left out) </span><span style="color: black;">cornstarch, vinegar, and soy sauce.  Stir into onion mixture.  Drain pineapple, reserving syrup.  Add syrup to onion mixture.  Cook and stir till mixture thickens and boils; cook 1 minute longer.  Stir in pineapple; heat to boiling.  Serve over rice, with the shrimp.  Serves 4. </span><br /><br />* The dole company sure did a great job of selling canned pineapple to mid century housewives.  So many recipes of that era called for this "exotic" ingredient.<br />** I always cook my rice in organic chicken broth.  It's sooo much better.<br /><br />Enjoy!<br />Yancey</div>

RETRO RECIPE - Hawaiian Shrimp Platter

Lately I've been collecting a series of cookbooks published by Better Homes and Gardens in the 60's. Actually, I believe these ...

10:19 AM

World’s Most Expensive Super Bowl Buffet

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBtdRGMsh4EoGQwNhfY7J7pxMBpbUxjMMf87r1manKKtcV8fxiu10MbXwLa99J-R7_qccmOdthoYojY2bSE2qV4FgxEzJ0ToJiPv39XHBzwjeRi05Hx3W8kT6S57UkoHajOi82t1XmUQ/s1600/expensive-super-bowl-buffet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBtdRGMsh4EoGQwNhfY7J7pxMBpbUxjMMf87r1manKKtcV8fxiu10MbXwLa99J-R7_qccmOdthoYojY2bSE2qV4FgxEzJ0ToJiPv39XHBzwjeRi05Hx3W8kT6S57UkoHajOi82t1XmUQ/s400/expensive-super-bowl-buffet.jpg" width="400" /></a></div><br />The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Super Bowl Buffet<br /><br />As if <a href="http://themostexpensive.blogspot.com/2011/01/most-expensive-super-bowl-menu-in-texas.html">The most expensive super bowl menu in Texas</a> weren’t enough, 2011′s Super Bowl XLV will also see the most expensive Super Bowl buffet in the world.<br /><br />Manhattan’s Old Homestead Steakhouse is offering to take over one lucky person’s kitchen on Super Bowl Sunday, when the Green Bay Packers will play the Pittsburgh Steelers. The steakhouse’s executive chef, Oscar Martinez, will prepare a variety of finger foods, including Kobe beef burgers and hot dogs, French fries with Kobe beef, Maine lobster and Miami stone crabs.<br /><br />The main course will be a sirloin steak covered in black truffle shavings on toasted baguettes and chicken wings covered in horseradish and topped with Beluga caviar.<br /><br />That will be followed by tortillas covered in smoked salmon and crème fraîche, as well as filet mignon kebabs and a fine Champagne.<br /><br />If that inspires you to reach for your wallet, keep in mind that the price for this breathtaking buffet is an equally staggering $25,000. <br /><br /><div style="text-align: left;"><b>Similar Posts:</b> </div><div style="text-align: left;"> </div><div style="text-align: left;"><a href="http://themostexpensive.blogspot.com/2011/02/worlds-most-expensive-conditioner.html">World’s Most Expensive Conditioner</a> </div><div style="text-align: left;"><a href="http://themostexpensive.blogspot.com/2011/01/most-expensive-hair-brush.html">The Most Expensive Hair Brush</a> <br /><a href="http://themostexpensive.blogspot.com/2011/01/most-expensive-cleats.html">Most Expensive Cleats</a> <br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-wig.html">World’s Most Expensive Wig</a> <br /><a href="http://themostexpensive.blogspot.com/2010/12/most-expensive-purses.html">Most Expensive Purses</a> </div><div style="text-align: left;"><a href="http://themostexpensive.blogspot.com/2010/12/most-expensive-flute.html">Most Expensive Flute</a></div><br /><b>Save and share World’s Most Expensive Super Bowl Buffet</b><br /><br />To share this post with your family and friends, click the button below to send them an email or save this to your favorite social network.

World’s Most Expensive Super Bowl Buffet

The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Super Bowl Buffet As if The most...

2:10 PM

The Most Expensive Super Bowl Menu in Texas

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6S1Bxs3J7QQZFlWg5nKPXUhflWAckcs_dTnSUU_xd_lWw3IL_PGUl0Z7ZrMYQlTW37zhMb0pq2tqv3CTgEgo0L9EoN6pS2t3wlE_VRDneDpFBxAziiCbxZGKg0drNMfrgLU7y2l9s_w4/s1600/Expensive+Super+Bowl+Menu+in+Texas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6S1Bxs3J7QQZFlWg5nKPXUhflWAckcs_dTnSUU_xd_lWw3IL_PGUl0Z7ZrMYQlTW37zhMb0pq2tqv3CTgEgo0L9EoN6pS2t3wlE_VRDneDpFBxAziiCbxZGKg0drNMfrgLU7y2l9s_w4/s400/Expensive+Super+Bowl+Menu+in+Texas.jpg" width="400" /></a></div><br />The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents The Most Expensive Super Bowl Menu in Texas.<br /><br />TMZ has uncovered what will be the most expensive Super Bowl menu in Texas, where the Green Bay Packers will play the Pittsburgh Steelers in Super Bowl XLV.<br /><br />According to <b>Legends Hospitality Management</b>, the people in charge of feeding the fat cats at Cowboys Stadium when the <b>Green Bay Packers</b> battle the <b>Pittsburgh Steelers</b>, the suites will be stocked with everything from  a truffled Mac 'n Cheese bar to Moon Pies!<br /><br />The theme for the menu is "comfort food"  and the meals will be served in 3 AWESOME shifts ... including:<br /><br /><b>Pre-Game</b><br /><ul style="text-align: left;"><li>French Onion Dip</li><li>House Made Spiced Kettle Chips</li><li>Jalapeño White Cheddar Popcorn and Texas Pecan Kettle Corn</li><li>A Winter Fruit Presentation</li><li>Tenderloin of Beef</li><li>Southern Chicken Salad</li><li>Fruits and Nuts</li><li>Miniature Kaiser Rolls</li></ul><div style="text-align: left;"><b>After Kick Off</b></div><ul style="text-align: left;"><li>Organic Citrus Salad</li><li>Organic Greens, Texas Ruby Red Grapefruit</li><li>Hearts of Palm w/ Black Pepper Croutons</li><li>Texas Slow Smoked Brisket</li><li>Dublin BBQ Sauce and Miniature Kaiser Rolls</li><li>Truffled Mac and Cheese Bar</li><li>Chopped tomatoes, Apple Smoked Bacon, Bourbon Ham</li><li>Pastry Desserts</li><li>Mini Moon Pies, Texas Blueberry Pies, Apple Empanadas, and Blueberry Caramels</li></ul><div style="text-align: left;"><b>Half Time</b></div><ul style="text-align: left;"><li>Warm Texas Peach Cobbler w/ Mascarpone Whipped Cream</li></ul><div style="text-align: left;">And of course, the suite occupiers will also have full access to unlimited beer, wine, and soda. </div><div style="text-align: left;"><br /></div><b>Similar Posts:</b><br /><br /><a href="http://themostexpensive.blogspot.com/2010/12/americas-most-expensive-ferry-boat.html">America’s Most Expensive Ferry Boat</a><br /><a href="http://themostexpensive.blogspot.com/2010/12/chinas-most-expensive-rail-line.html">China’s Most Expensive Rail Line</a> <br /><div style="text-align: left;"> <a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-yachts.html">World’s Most Expensive Yachts</a><br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-houseboat.html">World’s Most Expensive Houseboat</a><br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-rv.html">World’s Most Expensive RV</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-cars-in-world.html">Most Expensive Cars In The World</a></div><br /><b>Save and share The Most Expensive Super Bowl Menu in Texas</b><br /><br />To share this post with your family and friends, click the button below to send them an email or save this to your favorite social network.</div>

The Most Expensive Super Bowl Menu in Texas

The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents The Most Expensive Super Bowl Menu in Texas. TMZ has un...

5:01 AM

World’s Most Expensive Sausages

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfz0NejlOCfAlpurOUfxhkGyT-pyRfKTwMIdgRjeNLOjuMxytvh092Ty_YmEI4i_CRAWJCkeCeAgRkMuKhVAi_6U3dsC_NX4XfeOO_AFMJmpg82EnmKhhbuM3BDT915PJdOfg8_KgLbuE/s1600/expensive-sausage-roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfz0NejlOCfAlpurOUfxhkGyT-pyRfKTwMIdgRjeNLOjuMxytvh092Ty_YmEI4i_CRAWJCkeCeAgRkMuKhVAi_6U3dsC_NX4XfeOO_AFMJmpg82EnmKhhbuM3BDT915PJdOfg8_KgLbuE/s400/expensive-sausage-roll.jpg" width="400" /></a></div><br />The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Sausages.<br /><br />Sausage comes in a number of forms—from uncured fresh sausages like Italian pork sausage to cooked sausages like hot dogs. It can come in a casing made of intestine, a synthetic casing or no casing at all.<br /><br />It can also come in sausage rolls—a popular European snack. Hibiscus, a restaurant in London’s Mayfair area, began offering what is likely the world’s most expensive sausage roll in late 2007. The roll was created by chef Claude Bosi, winner of two Michelin stars, who intended it to complement his Herefordshire suckling pig dish. After feasting upon a slice of roast suckling pig, Irish sea urchin, kohlrabi and fondant sweet potato, the diner is presented with a sausage roll made from the finest, acorn-fed pork and glazed with egg. The roll is served with a brown sauce made with truffle jus, almond oil and balsamic vinegar. The roll can be had for £20 or around US $33.<br /><br />The UK’s most expensive sausage, on the other hand, was made with champagne and truffles and also sold for £20.<br /><br />Of course, neither of those hold a candle to the most expensive sausages in the world—everyday <a href="http://themostexpensive.blogspot.com/2011/01/most-expensive-hot-dog.html">hot dogs</a> sold in Sweden by the United Nations Development Programme’s Nordic Office for a fantastic price of 999 Swedish kronor or around US $130. <br /><br /><b>Similar Posts:</b><br /><br /><a href="http://themostexpensive.blogspot.com/2011/01/most-expensive-hot-dog.html">Most Expensive Hot Dog</a><br /><a href="http://themostexpensive.blogspot.com/2011/01/worlds-most-expensive-olive-oil.html">World’s Most Expensive Olive Oil</a><br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-cheese-on-toast.html">World’s Most Expensive Cheese on Toast</a> <br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-truffle.html">World’s Most Expensive Truffle</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-curry.html">Most Expensive Curry</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-salad.html">World’s Most Expensive Salad</a><b> </b><br /><br /><b>Save and share World’s Most Expensive Sausages</b><br /><br />To share this post with your family and friends, click the button below to send them an email or save this to your favorite social network.

World’s Most Expensive Sausages

The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Sausages. Sausage comes in a num...

3:54 PM

Most Expensive Hot Dog

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5I5xfdczXMlA86BrfATeGZhFMlLmklYpDV76WAcijj-DjmyZhy6GaQXv04MeUs6_6sdg99_iEv-HFuhLTH1P5d-VbkQqtoCR5xiamV7oZLkW57DdeTlAAMcQKQKIHvEhimJcgU4S6cM/s1600/expensive-hot-dog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5I5xfdczXMlA86BrfATeGZhFMlLmklYpDV76WAcijj-DjmyZhy6GaQXv04MeUs6_6sdg99_iEv-HFuhLTH1P5d-VbkQqtoCR5xiamV7oZLkW57DdeTlAAMcQKQKIHvEhimJcgU4S6cM/s400/expensive-hot-dog1.jpg" width="400" /></a></div><br />The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents the  Most Expensive Hot Dog.<br /><br />The most expensive hot dogs in history weren’t exactly special. Sure, they were limited items available for only a few days in Stockholm. Sure, it cost 999 Swedish kronor ($130 USD at the time) to get one. The pricey hot dogs, however, were no better than your average street vendor may sell you.<br /><br />The expensive hot dogs were part of a United Nations initiative to highlight global poverty. The idea was that, for one of the billion people worldwide who live on less than a dollar a day, paying the standard price of a hot dog would be like your average, comfortably living individual paying $130. These expensive hot dogs were available from in September, 2005, from the United Nations Development Programme’s Nordic Office. They were sold by a number of Swedish celebrities and politicos.<br /><br />The most expensive hot dog currently available, however, is a different story entirely. The Guinness-certified sausages are sold by Serindipity 3 in New York City’s Upper East Side. The Serendipity Foot-Long Haute Dog was launched on National Hot Dog Day on July 23rd, 2010. The fancy frankfurter is made of beef and grilled in white truffle oil. The bun is salted pretzel bread that has been toasted in white truffle butter. The hot dog is topped with duck foie gras, caramelized Vidalia onions, heirloom tomato ketchup and Dijon mustard. Black truffles are included in both the foie gras and the Dijon mustard.<br /><br />The most expensive hot dog in the world is priced at a staggering $69 and must be ordered 24 hours in advance. <br /><br /><b>Similar Posts:</b><br /><br /><a href="http://themostexpensive.blogspot.com/2011/01/worlds-most-expensive-olive-oil.html">World’s Most Expensive Olive Oil</a><br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-cheese-on-toast.html">World’s Most Expensive Cheese on Toast</a> <br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-truffle.html">World’s Most Expensive Truffle</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-curry.html">Most Expensive Curry</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-salad.html">World’s Most Expensive Salad</a>  <br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-bread.html">Most Expensive Bread</a><b> </b><br /><br /><b>Save and share Most Expensive Hot Dog</b><br /><br />To share this post with your family and friends, click the button below to send them an email or save this to your favorite social network.

Most Expensive Hot Dog

The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents the Most Expensive Hot Dog. The most expensive hot dog...

3:47 PM

World’s Most Expensive Olive Oil

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjaLUtaVxtWPVlR2dlDTsjxzETHToPj0albC0J_DFaLsOrRachOIRRvzwJQf-c60a_cOqAfzKFu0JtVQVBeBhU3YZfjck3syrnXNC914fj_r_z5_QGxh8WOCgg-k8-hjxzmPH8H-cTGA/s1600/expensive-olive-oil.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjaLUtaVxtWPVlR2dlDTsjxzETHToPj0albC0J_DFaLsOrRachOIRRvzwJQf-c60a_cOqAfzKFu0JtVQVBeBhU3YZfjck3syrnXNC914fj_r_z5_QGxh8WOCgg-k8-hjxzmPH8H-cTGA/s320/expensive-olive-oil.jpg" width="200" /></a></div>The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Olive Oil.<br /><br />As any chef can tell you, olive oil is among the healthiest cooking oils you can use. Studies have shown benefits for those suffering from ulcers, heart disease and high cholesterol. Of course, it’s also one of the most expensive cooking oils.<br /><br />The most expensive olive oil in the world is called Lambda and is produced by Speiron Co. in Greece. The oil is labeled as an “Ultra Premium Extra Virgin Olive Oil,” and the Koroneiki olives used to make Lambda are harvested by hand and first cold pressed to produce a fruity and well balanced flavor. The oil is even packaged by hand in an attractive 500 ml bottle.<br /><br />Ordered directly from Speiron, Lambda costs €40.90 (US $54) per bottle or €150 (US $200) in a special gift box. For the truly extravagant, Speiron offers a bespoke, hand-crafted case with two 18k gold plates—one of which, along with the bottle, bears the owner’s name—for a price of €11,000 (US $14,698). <br /><br /><b>Similar Posts:</b><br /><br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-cheese-on-toast.html">World’s Most Expensive Cheese on Toast</a> <br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-truffle.html">World’s Most Expensive Truffle</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-curry.html">Most Expensive Curry</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-salad.html">World’s Most Expensive Salad</a>  <br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-bread.html">Most Expensive Bread</a>  <br /><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-cheese-sandwich.html">World’s Most Expensive Cheese Sandwich</a><b> </b><br /><br /><b>Save and share World’s Most Expensive Olive Oil</b><br /><br />To share this post with your family and friends, click the button below to send them an email or save this to your favorite social network.

World’s Most Expensive Olive Oil

The Most Expensive Blog (The home of World's Most Expensive and Luxury) presents World’s Most Expensive Olive Oil. As any chef can tell ...

3:35 PM

World’s Most Expensive Cheese on Toast

The Most Expensive Cheese on Toast in The World!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BV9sX0jLjrVlFtT92ngGaMenFrm3sGRvbkJ_ry7cb3lSn5pJuCJl1fv-mcSaqk9MJx3lFOmPDgD1gusSpT4p0VkkbNmZ71OcJ03qg1ORcj2uz1EIKr6hLtkSPOthnbnYQCeG1mpmFLE/s1600/Most+Expensive+Cheese+on+Toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BV9sX0jLjrVlFtT92ngGaMenFrm3sGRvbkJ_ry7cb3lSn5pJuCJl1fv-mcSaqk9MJx3lFOmPDgD1gusSpT4p0VkkbNmZ71OcJ03qg1ORcj2uz1EIKr6hLtkSPOthnbnYQCeG1mpmFLE/s400/Most+Expensive+Cheese+on+Toast.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Cheese on toast is a snack consisting of, as the name implies, cheese and toast. Butter and creative use of seasonings and toppings make the variations of this simple snack almost limitless. As Chef Tom Bridge demonstrated in 2006, the price for cheese on toast can be equally limitless.<br /><br />Bridge’s Welsh Rarebit is a slice of Warburtons Toastie bread topped with creamy Lancashire cheese, chosen for its unique melting consistency, as well as L’Aquila white Umbrian truffles and Matsutake Chinese mushrooms. Considering the high price of both the truffles and the mushrooms, the dish cost a grand total of £345 (about US $609 at the time) to create.<br /><br />Chef Bridge auctioned the most expensive cheese on toast in the world on eBay on April 27, 2006. The winner was treated to the Welsh Rarebit made by Chef Bridge in their own kitchen. <br /><br /><b>More articles about the most expensive food</b> <br /><b><br /><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-truffle.html">World’s Most Expensive Truffle</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-curry.html">Most Expensive Curry</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-salad.html">World’s Most Expensive Salad</a></b>  <b><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-bread.html">Most Expensive Bread</a></b>  <b><br /><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-cheese-sandwich.html">World’s Most Expensive Cheese Sandwich</a></b>  <b><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-chocolate.html">Most Expensive Chocolate</a></b>

World’s Most Expensive Cheese on Toast

The Most Expensive Cheese on Toast in The World!! Cheese on toast is a snack consisting of, as the name implies, cheese and toast. Butter an...

12:12 AM

World’s Most Expensive Truffle

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgNLEP_cTELdDqxz_cjaRdPlnyGU0ul8Q-76bb4FhOH2ctFwDSfH6fGQdY0GQU6uf7F5RoksS3dkE0dQ9p1ylpYgDjbLhqikoqzeWHseEupcEEFuRxuwx7nIpxPPybfC9pcQfn_9JFqE/s1600/Most-Expensive-Truffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgNLEP_cTELdDqxz_cjaRdPlnyGU0ul8Q-76bb4FhOH2ctFwDSfH6fGQdY0GQU6uf7F5RoksS3dkE0dQ9p1ylpYgDjbLhqikoqzeWHseEupcEEFuRxuwx7nIpxPPybfC9pcQfn_9JFqE/s1600/Most-Expensive-Truffle.jpg" /></a></div><br />The Most Expensive Truffle in The World!!<br /><br />Expensive truffles are notoriously pricey because they are difficult to cultivate. This makes them a true delicacy which some have called the king of all fungi. White truffles are the most expensive truffles and are more expensive than black truffles.<br /><br />The Associate Press reported today that a real estate investor and his wife from Hong Kong have paid $160,406 USD for a gigantic Italian White Alba truffle which is reportedly the worlds most expensive ever. The most expensive truffle weighs in 1.51 kilograms (3.3 lbs).<br /><br /><b>More articles about the most expensive food</b><br /><br /><b><a href="http://themostexpensive.blogspot.com/2010/12/worlds-most-expensive-chocolate-is.html">World's most expensive chocolate is coming to the UAE</a> </b><br /><b><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-curry.html">Most Expensive Curry</a><br /><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-salad.html">World’s Most Expensive Salad</a></b> <b><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-bread.html">Most Expensive Bread</a></b> <b><br /><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-cheese-sandwich.html">World’s Most Expensive Cheese Sandwich</a></b> <b><br /><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-chocolate.html">Most Expensive Chocolate</a></b>

World’s Most Expensive Truffle

The Most Expensive Truffle in The World!! Expensive truffles are notoriously pricey because they are difficult to cultivate. This makes them...

6:57 PM

World's most expensive chocolate is coming to the UAE

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15KY6AAvgYtuyknK7YfnK8VgrCuD48ACbwJCDJ8l6KcWfpfTJZT776dFK3w6WAb9R2t1EoJ-usGHcYJmeiwdUzvM_DLtSW8-z90oK0B-zowSPHagoXrhMV9CsY97EvsU3D5xeyWnNzWg/s1600/Most+Expensive+Chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15KY6AAvgYtuyknK7YfnK8VgrCuD48ACbwJCDJ8l6KcWfpfTJZT776dFK3w6WAb9R2t1EoJ-usGHcYJmeiwdUzvM_DLtSW8-z90oK0B-zowSPHagoXrhMV9CsY97EvsU3D5xeyWnNzWg/s400/Most+Expensive+Chocolate.jpg" width="400" /></a></div><br />By Andy Sambidge Wednesday, 28 April 2010 7:25 AM<br /><br /><b>A chocolatier which sells the world’s most expensive chocolate truffle costing $250 each is opening two stores in the UAE, it was reported on Wednesday.</b><br />Chocopologie, which sells “La Madeline Au Truffe” for $2,600 a pound, plans to open outlets in Dubai and Abu Dhabi, said Yassine Benali, the general manager of Saveur, which has the franchise rights for the brand.<br /><br />The cafe boutiques will be the first Chocopologie outlets other than its flagship in the US, UAE daily The National reported.<br /><br />The first outlet is expected to open in Dubai Festival City in July and in Abu Dhabi’s Paragon Mall in the first quarter of 2011.<br /><br />“Dubai is known for extravagant things, from real estate, to cars. There is an extravagant mentality and people are always looking for the best,” Benali told the paper.<br /><br />Only 89 have been sold since Knipschildt started making La Madeline two years ago but the retailer expects this number to get a boost with its outlets in the UAE.<br /><br /><br /><b>More articles about the most expensive food</b><br /><br /><b><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-curry.html">Most Expensive Curry</a></b><br /><b><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-salad.html">World’s Most Expensive Salad</a></b><br /><b><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-bread.html">Most Expensive Bread</a></b><br /><b><a href="http://themostexpensive.blogspot.com/2010/11/worlds-most-expensive-cheese-sandwich.html">World’s Most Expensive Cheese Sandwich</a></b><br /><b><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-chocolate.html">Most Expensive Chocolate</a></b><br /><b><a href="http://themostexpensive.blogspot.com/2010/11/most-expensive-pizza.html">Most Expensive Pizza</a></b>

World's most expensive chocolate is coming to the UAE

By Andy Sambidge Wednesday, 28 April 2010 7:25 AM A chocolatier which sells the world’s most expensive chocolate truffle costing $250 each i...

9:26 AM

top ten pictures from the week ~7.12.10 (and a super easy finger food recipe)

<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And Monday nights are supposed to be quiet! A very quick post as I get ready to host book club here tonight...I mean last night...</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalk5mG5W4vAjKAAYs1sLlgZYS55YOiwIpTnhJxzM1_-nTm0OjXZuiTST2c6ZU0_LszCEoPu5bZlMLj__x0GNy3f29cgAA0fWPSxcpT_lmS_tGSem-HJXE4M1VocyZr9nHe6RIxwO9zkTV/s1600/via+elements+at+home2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalk5mG5W4vAjKAAYs1sLlgZYS55YOiwIpTnhJxzM1_-nTm0OjXZuiTST2c6ZU0_LszCEoPu5bZlMLj__x0GNy3f29cgAA0fWPSxcpT_lmS_tGSem-HJXE4M1VocyZr9nHe6RIxwO9zkTV/s640/via+elements+at+home2.jpg" width="478" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://elementsathome.blogspot.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;">via elements at home</span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A quick whip around is in order...so no words, just pictures :)</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1idafEaBkKINtaeWYmZ4YCRZX80VC5FXI5AA3ni9k_Dni1QJikwi7XIGiK33SevlnXJnqVboUTljxXm3dTHGvxiPwyFy-uZy48t0dYqQruND2C0RnQW5yH1Uuk7-VnF5HHKE758waGSC/s1600/via+elements+at+home.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1idafEaBkKINtaeWYmZ4YCRZX80VC5FXI5AA3ni9k_Dni1QJikwi7XIGiK33SevlnXJnqVboUTljxXm3dTHGvxiPwyFy-uZy48t0dYqQruND2C0RnQW5yH1Uuk7-VnF5HHKE758waGSC/s640/via+elements+at+home.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://elementsathome.blogspot.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;">via elements at home</span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">until you get to the recipe of course, then there are words as well as pictures...</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GWCjF1Q2k4-Ksrw7Gv-QMG91uRqj04wsMlkFL9Uq92qjdhtvmeWdp9oulGS8I-x6BgEzqn9HDKhX1qjS_ICBndEP6Hd8FqjQ_oF6sVn6tL9qYd0Jnq8JwfVYNjbYgjoNYUs0HsCT8vco/s1600/GRAHAMMOSS2+via+decorista.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GWCjF1Q2k4-Ksrw7Gv-QMG91uRqj04wsMlkFL9Uq92qjdhtvmeWdp9oulGS8I-x6BgEzqn9HDKhX1qjS_ICBndEP6Hd8FqjQ_oF6sVn6tL9qYd0Jnq8JwfVYNjbYgjoNYUs0HsCT8vco/s640/GRAHAMMOSS2+via+decorista.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;"><a href="http://www.thedecorista.com/">via the decorista</a></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">well, one picture...</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eBOyEcSEcDqAhpM9OZl1PlywHfWEwoDvP8_cHbQ7rjmcSImA75_ymNEoAbxnTce3BhFxPHH16ovXlPLuO5nt-1lWHUVgANdIJLhtMzqUZKGbalzoNC3UfxJZEnjoXiziKiIeo7kQtVgG/s1600/via+pink+patent+mary+janes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eBOyEcSEcDqAhpM9OZl1PlywHfWEwoDvP8_cHbQ7rjmcSImA75_ymNEoAbxnTce3BhFxPHH16ovXlPLuO5nt-1lWHUVgANdIJLhtMzqUZKGbalzoNC3UfxJZEnjoXiziKiIeo7kQtVgG/s400/via+pink+patent+mary+janes.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;"><a href="http://pinkpatentmaryjanes.blogspot.com/">via pink patent mary janes</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15xcNgBbF_1oOy3drJTYvuXa5gAXxXJ4lsceLAYYbTj0UPFOeDZvV_xaOa8gyT60Op65szm4kEGtzPDtvRsbi9B0jWPDcZ7L38ED_Azq30xjJHpsG3_46WobARZSjJEl-3QkKRDkMkXfB/s1600/erins+art+and+garden.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15xcNgBbF_1oOy3drJTYvuXa5gAXxXJ4lsceLAYYbTj0UPFOeDZvV_xaOa8gyT60Op65szm4kEGtzPDtvRsbi9B0jWPDcZ7L38ED_Azq30xjJHpsG3_46WobARZSjJEl-3QkKRDkMkXfB/s640/erins+art+and+garden.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;">by the lovely and talented Erin of <a href="http://erin-artandgardens.blogspot.com/">Erin's Art and Gardens</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">but I digress...</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_kx4bnOV6faUQ4ZPOzuqUaQQ45XkGIp1rJh64_TLP5I9Ax9nYeHsKslRkxw7LdL3xLv8a1TecbM2F3FwWO-xs6CPsdcC5cvZQ1dLr5A1vdCtmHmpKSUOqMVvW79i30SfzZZD8LhWCahW/s1600/via+pretty+space+tumblr.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_kx4bnOV6faUQ4ZPOzuqUaQQ45XkGIp1rJh64_TLP5I9Ax9nYeHsKslRkxw7LdL3xLv8a1TecbM2F3FwWO-xs6CPsdcC5cvZQ1dLr5A1vdCtmHmpKSUOqMVvW79i30SfzZZD8LhWCahW/s640/via+pretty+space+tumblr.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;"><a href="http://prettyspace.tumblr.com/">pretty space</a></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">...as usual! You can see I still have my white painted wall thing going on can't you...painters are here next week, yippee! But I like to throw you off every now and again!</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrn-Lv4ItnO8A1VanIsLgnWrWE1-7Dz2_aw0G728dd9MQ5pTJ824bPKIXOPkJKMP2d8YgDmzobquL1bNKTLVqLJav30PykpA5J113FWuZ6KCjrbMexrCqZNwgPjHmppgFFD0pY-j-yQDpl/s1600/via+if+the+lampshade+fits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrn-Lv4ItnO8A1VanIsLgnWrWE1-7Dz2_aw0G728dd9MQ5pTJ824bPKIXOPkJKMP2d8YgDmzobquL1bNKTLVqLJav30PykpA5J113FWuZ6KCjrbMexrCqZNwgPjHmppgFFD0pY-j-yQDpl/s400/via+if+the+lampshade+fits.jpg" width="286" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;">via <a href="http://ifthelampshadefits.blogspot.com/">if the lampshade fits</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpIVqd8MhwQAXYOMHY0H6oP4cacvXf95DIaU3TjRCctPbT_lCj_wne91WKjXtCPLfwj4EL_3o2_yJZB2aRk3inME8Zef756iUWN4oRcxDwyjpwHi18g1kRAoLMPyKwwvPgXyaZ6JzxJG1/s1600/via+interiors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpIVqd8MhwQAXYOMHY0H6oP4cacvXf95DIaU3TjRCctPbT_lCj_wne91WKjXtCPLfwj4EL_3o2_yJZB2aRk3inME8Zef756iUWN4oRcxDwyjpwHi18g1kRAoLMPyKwwvPgXyaZ6JzxJG1/s400/via+interiors.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;"><a href="http://kikette-interiors.blogspot.com/">via interiors</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rzMbK94-PGqj9R5ghug0HL4wuG15OvPd4-rtKvMJW8DpTzHH1oWV1Ki8DyPQerZQDiBiPY7Db-UOw692sZLYFbEDLUCGdVcjJHCl_x4KfRTUjhXQnhRokorrBGBT5_fVDbpB-rNIdZPy/s1600/via+oeke+design+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rzMbK94-PGqj9R5ghug0HL4wuG15OvPd4-rtKvMJW8DpTzHH1oWV1Ki8DyPQerZQDiBiPY7Db-UOw692sZLYFbEDLUCGdVcjJHCl_x4KfRTUjhXQnhRokorrBGBT5_fVDbpB-rNIdZPy/s400/via+oeke+design+blog.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;"><a href="http://oekedesignblog.blogspot.com/">via oeke design </a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTY8Ip1_WqmJLTwGDLrrjTJsGaAYuXflUnHkZqufK3RdZ46bgVcNRc7ORq5qSDX82GyaL9rjVfgV0dsE7utC9vI3fhgw4m5UuvZ_yAAGSxGz09dmLJJD3TnJEyM3q2Rksvh0uj3NQit7e/s1600/via+wicker+and+stitch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTY8Ip1_WqmJLTwGDLrrjTJsGaAYuXflUnHkZqufK3RdZ46bgVcNRc7ORq5qSDX82GyaL9rjVfgV0dsE7utC9vI3fhgw4m5UuvZ_yAAGSxGz09dmLJJD3TnJEyM3q2Rksvh0uj3NQit7e/s400/via+wicker+and+stitch.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://wickerandstitch.blogspot.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;">via wicker and stitch</span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now for the quickest, easiest, tastiest finger food recipe...mini quiche ...you need the following (I cheat and use ready made):</span></div><br /><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 sheets of shortcrust pastry</span></li><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">about 1/4 of a jar of caramelised onion or whatever looks equivalent to one onion (or make your own if you're a smarty pants)</span></li><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 teaspoons grainy mustard</span></li><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 - 3/4 cup of milk</span></li><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span></li><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">125g bacon</span></li></ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cook the bacon in a little bit of oil until it's crispy, fling in the caramelised onion and mustard and a bit of pepper, and take off the heat.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cut circles of pastry to fit your tin and put a small amount of the bacon mixture in each case. Pour over the milk and egg mixture, pop in the oven for 15-20 minutes at 200 degrees C, and voila!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGPmmD4fLiHiqd2p6M0y5spnr9a5tz0gKnKIJ6AiSMmHN23QK-BJwjoJxCkJ7MnTxI-TmeTKt5fXj0YJF0_Kq46qLSOpMMTJk-rbyeljfJZ1uMddQ13iJkxXtF9NMsJ0YepLSteDFHgUS/s1600/mini+quiche+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGPmmD4fLiHiqd2p6M0y5spnr9a5tz0gKnKIJ6AiSMmHN23QK-BJwjoJxCkJ7MnTxI-TmeTKt5fXj0YJF0_Kq46qLSOpMMTJk-rbyeljfJZ1uMddQ13iJkxXtF9NMsJ0YepLSteDFHgUS/s640/mini+quiche+002.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;">via me and my kitchen</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And I have to apologise for not doing much commenting lately. My internet connection is playing silly buggers and taking an age to do anything...it's driving me batty!</span><br /><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">p.s. the <a href="http://tranquiltownhouse.blogspot.com/2010/12/bookmarks-for-my-book-club-girls.html">bookmarks</a> were a big hit!</span><br /><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">...and there may have been a drink or two in memory of <a href="http://tranquiltownhouse.blogspot.com/2010/11/soul-food-fridayon-life-and-loss.html">Rose</a> as well...'twas only fitting :)</span></div><a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85794/tranquiltownhouse/6aa76c55681784d717c463ecc754d7c5.png" style="background: transparent; border: 0 !important;" /></a>

top ten pictures from the week ~7.12.10 (and a super easy finger food recipe)

And Monday nights are supposed to be quiet! A very quick post as I get ready to host book club here tonight...I mean last night... via eleme...

12:00 PM