tag:blogger.com,1999:blog-38143465908243982592011-04-21T13:55:29.094-07:00thread and butterhttp://www.blogger.com/profile/13127534590348006554noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-3814346590824398259.post-44836182293026116382008-06-22T08:31:00.000-07:002008-11-12T19:42:44.988-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Z1fOPsnqmaM/SF5whVDy__I/AAAAAAAAAbQ/E-WTJayISNA/s1600-h/IMG_5925.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Z1fOPsnqmaM/SF5whVDy__I/AAAAAAAAAbQ/E-WTJayISNA/s320/IMG_5925.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5214729136432676850" /></a><br /><br />As you might remember we aren't very good at following recipes, we read them and then we go forth adjusting as we see fit, but here is a great step by step<br /><br />Thread&Butter Dark and Stormy<br /><br />1 piece of fresh ginger about the size of you hand ( the more you use the spicier!)<br />4 lemons ( organic if you can find it since you will use the rind)<br />A touch of sugar<br />Bottle of mineral water<br />Good dark rum<br />1 lime for a garnish<br />Sprig of mint for garnish<br /><br />Grate the ginger coarsely ( you can keep the outer skin or peel that off) and take the rind of the 4 lemons and muddle or mash it up in a bowl with a bottom of a glass or a pestle or a muddler to release the oil from the lemons and to blend the flavors. You can add a touch of sugar( we used sugar in the raw) and the sweetness can be adjusted to your liking.<br /><br />Let the lemons and ginger sit for about 15 minutes.<br /><br />In a cocktail shaker take a heaping spoonful of the 'ginger mush'* some ice, a three count pour of rum ( count to three as you pour the rum). Add Mineral water till it covers the ice in the shaker. Close it up and give it a good shake.<br /><br />Pour the entire contents into an old fashion glass, garnish with a lime wedge and a sprig of mint.<br /><br />* you can strain the ginger mush out but the longer it sits the more gingery it gets.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3814346590824398259-4483618229302611638?l=threadandbutterrecipes.blogspot.com' alt='' /></div>thread and butterhttp://www.blogger.com/profile/13127534590348006554noreply@blogger.com0tag:blogger.com,1999:blog-3814346590824398259.post-17337673588693051152008-04-07T13:00:00.000-07:002008-11-12T19:42:45.331-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Z1fOPsnqmaM/R_p-2dn_PgI/AAAAAAAAARw/ylUByGMqal8/s1600-h/IMG_5179.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Z1fOPsnqmaM/R_p-2dn_PgI/AAAAAAAAARw/ylUByGMqal8/s320/IMG_5179.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5186597395000933890" /></a><br /><br />Recipes who needs them? Both Thread and I will follow one if need be, but we are more of the types that can look in the fridge and cabinets and whip something up. I thought this was a normal, but it always seems to amaze house guests, so I guess its a skill? But quiche is my go to easy meal, its easy to pack for lunch, its full of veggies and protein and easy!<br /><br />Quiche <br /><br />1 frozen pie crust ( I know normally I would make it by <a href="http://www.amazon.com/Pie-Every-Day-Recipes-Slices/dp/1565121473">scratch</a> but the kitchen isn't quite ready...)<br />1 bag of frozen spinach or fresh if its available (bag is better than the block of spinach as there is no need to thaw and drain)<br />1 yellow onion<br />1 block of Swiss cheese<br />6 eggs<br />some milk or heavy cream<br />a bit of butter<br /><br />Slice the onion and sauté with a bit of butter until translucent and slightly crispy.<br /><br />Fill pie shell with frozen spinach, add a layer of shredded cheese, and then add onions on top of that. Beat the 6 eggs and some milk or cream until combined, then pour into the pie shell till it covers the spinach and onion, and finally I cover the top with cheese. I don't season this Quiche because I find the Swiss cheese is often salty enough on its own.<br /><br />Into the oven its goes at 350 degrees until an inserted knife comes out clean. <br /><br />This will keep all week covered in the fridge. I don't recommend freezing quiche like Momma Butter did one time, we ended up having pizza that night.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3814346590824398259-1733767358869305115?l=threadandbutterrecipes.blogspot.com' alt='' /></div>thread and butterhttp://www.blogger.com/profile/13127534590348006554noreply@blogger.com0