Tuesday, August 30, 2011
Friday, August 26, 2011
Thursday, August 25, 2011
State of Delaware
Coastal evacuation of visitors ordered; decision on mandatory evacuation of residents will come Friday. "We're looking at wind damage throughout the state. We're looking at roads becoming impassable, rivers and streams flooding and power outages."
Tuesday, August 23, 2011
Monday, August 22, 2011
Saturday, August 20, 2011
Wednesday, August 17, 2011
Sunday, August 14, 2011
Saturday, August 13, 2011
- Thaw the corn, if using frozen. Place half of it in a blender and puree it along with milk and egg.
- Heat 1 tbsp oil in a pan. Add the mushrooms and onion and cook on high heat, stirring occasionally, till lightly browned. Add rest of the corns and stir for 1-2 mins. Remove the mixture on a plate and let it cool for 5-10 mins. You can also cool it in fridge.
- Whisk flour, baking powder, salt & pepper in a bowl. Add the corn puree, then the mushroom, onion, corn mixture. Now add the red chilly powder, bread crumbs and parsley and mix it well.
- Lightly oil your plams, and make balls of this mixture. Flatten the balls. Complete making balls of all the mixture. Set aside
- Heat a non stick pan on high heat. Spray with cooking oil. When the skillet is really hot, then place 3-4 patties on the centre (depending on size of your skillet). Let it cook for 3-4 minutes. Then reduce the heat to medium high and let it cook well. Flip and let the other side also turn golden in color. Alternately you can deep fry the patties to make it crunchier. But that wouldn't be that healthy.
- Place on paper tissues and serve hot with dip of your choice.
Wednesday, August 10, 2011
12 to 18 (depending on their size) fresh, very ripe peaches, peeled and pit removed
1 750-ml bottle grain alcohol (Everclear or Graves brands)
4 cups water
About 2 1/2 cups sugar
Peel and pit the fruit. Cut into large chunks and toss the fruit into an airtight container, Tupperware or something similar, with a lid. Use a potato masher or your hands and squish up the fruit. Pour in the alcohol so it completely covers the fruit. Put on the lid. Let it sit in a cool, dark place for 12 to 18 days, checking and stirring every few days. Put the lid back on.
When the fruit has finished macerating, put the water and sugar into a 5-quart pot on the stove and bring to boil, stirring, for 3 minutes. Remove from the heat to a counter. Place a colander lined with two or three layers of cheesecloth over the pot. (Candace says she has even used one leg of a pair of pantyhose!) Strain the alcohol into the pot, leaving behind the fruit. Press on the fruit and squeeze the cheesecloth in a ball to remove all the liquid. Throw away cheesecloth and fruit. Stir the liquid in the pot. Using a funnel, pour the liquid into decorative bottles. Store in the freezer or in a cool, dark place. Serve icy cold.
Thank you JT!
Saturday, August 6, 2011
Monday, August 1, 2011
Place the fruit in a large jug or bowl, top with sparkling wine, apple juice and orange liqueur. Refrigerate for 1 hour to allow the fruit to soak. Top with soda water, ice and garnish with mint leaves. Serve in simple glass tumblers.
Recipe from Donna Hay