tag:blogger.com,1999:blog-80531758326292823132024-03-05T22:49:05.069-08:00Rainbow Warrior's Favorite RecipesWhite Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8053175832629282313.post-90627272523389090852010-12-19T22:17:00.000-08:002010-12-19T22:17:33.334-08:00How to Make the Perfect Broth, Consommé or Soup for your Hearty Appetite!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TQ7yNWIxeJI/AAAAAAAAF9c/yd22BSjgNjA/s1600/chickensoup4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TQ7yNWIxeJI/AAAAAAAAF9c/yd22BSjgNjA/s320/chickensoup4.jpg" width="320" /></a></div><b>Vegetarian Chicken Soup</b><br />
Vegetarians need not feel left out. The recipe below maintains the golden hue and soothing warmth of regular chicken soup, but instead of oily schmaltz it gets its depth of flavor from long-simmered garlic and vegetables. The addition of lemongrass provides a hint of bright citrus fragrance, which adds a welcome complexity to the broth. It is a simple-to-make alternative for the vegetarians at the table, and a satisfying start to any dairy meal. And while the chicken-free version cannot claim to have exactly the same healing powers as the original, a steamy bowl on Friday night still does wonders for the body and the soul. <br />
<br />
Serves 4-6.<br />
<br />
2 Tablespoons olive oil<br />
1 large onion, roughly chopped<br />
2 large carrots, peeled and roughly chopped<br />
2 large celery stalks (with leaves), roughly chopped<br />
1 parsnip, peeled and roughly chopped<br />
5 large garlic cloves, smashed<br />
1 leek, cleaned well and roughly chopped<br />
9 cups water<br />
2 bay leaves<br />
A handful of flat-leaf parsley, roughly chopped<br />
1 stalk lemongrass, split into four small pieces<br />
2 Tablespoons coarse kosher salt (or to taste)<br />
<br />
In a large stockpot, heat oil and sauté onions for about 5 minutes over medium heat. Add carrots, celery, parsnip, garlic, and leeks and sauté for another 3 minutes, until fragrant. Add water and bay leaves and bring to a boil. Reduce heat and let simmer for about one hour uncovered.<br />
<br />
After one hour, add lemongrass, parsley, and salt, and simmer for another thirty minutes. Let soup cool a bit, then strain into a large bowl using a cheesecloth or mesh strainer. If desired, add some of the vegetables back (discard the rest). Serve hot as is or with matzah balls, noodles, kreplach, etc.<br />
<br />
<div class="author"><a href="http://www.myjewishlearning.com/ix_author.php?aid=46987" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Leah Koenig" src="http://www.myjewishlearning.com/common/uploads/images/authors/z-koenig.jpg" title="Leah Koenig" /></a> <br />
<h2 style="font-weight: normal;"><b><span style="font-size: small;">Vegetarian Chicken Soup,</span></b><span style="font-size: small;"><b> A schmaltz-free version of the Jewish classic cure-all.</b><br />
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications. Thank you http://www.myjewishlearning.com/culture/2/Food/Ashkenazic_Cuisine/Poland_and_Russia/chickensoup/vegetarianchickensoup.shtml</span></h2></div><span style="font-size: small;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="" src="http://images-0.redbubble.net/img/art/border:noborder/product:mounted-print/size:small/view:preview/3084004-4-garlic-flower-head.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Flower Head. Artist: Julia Wright</td></tr>
</tbody></table><i><b><span style="font-size: small;">Hello Everyone, </span></b></i><span style="font-size: small;">This is White Buffalo Calf Woman. I have to say, this is a great broth recipe above with onions, carrots and celery, often referred to as the roe of soup and other sauce bases [</span><em>Celery</em>, <em>onions</em>, and <em>carrots make</em> up the French mirepoix]<span style="font-size: small;">. However, I would not add lemongrass to my base soup. I feel it tastes and smells like old dish water to me, but others feel it's a citrus flavor. Just be careful if you haven't used it before. Everyone is different and have their own likes. Lemongrass is not traditionally used in Jewish cooking, however traditionally Meat and Milk are never eaten at the same meal, to observe the sacred act of not eating together Mother (beef) and Child (milk) .</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">In this recipe, she calls to simmer uncovered for an hour. I would cover and let simmer, rather than without a lid. This captures the flavor and reduces water loss. One thing that uncovered does do is make all the flavors condense, as we do with all bouillabaisse, traditionally a fish stew, however it is often referred as a condensing of flavors.</span><br />
<span style="font-size: small;"><br />
<b>Bouillabaisse:</b> [French, from Provençal bouiabaisso : boui, imperative of bouie, to boil (from Latin bullre, from bulla, bubble) + abaisso, imperative of abeissa, to lower (from Vulgar Latin *abbassire : Latin ad-, ad- + Medieval Latin bassus, low).] </span><b>B</b><b>ouillon: </b><span style="font-size: small;">[French, from Old French, from boulir, to boil, from Latin bullre, from bulla, bubble.] </span><br />
<span style="font-size: small;"> Thank you http://www.thefreedictionary.com/</span><br />
<br />
<span style="font-size: small;">As you can see boiling, reducing (lower) and simmer is all part of any good broth. But at times, more soup base can heighten flavor. If one is satisfactory in taste without reducing, then simmering itself will allows greater flavor to be known. </span><span style="font-size: small;">Condensing and mingling of all flavors unite to make a rich broth. One more thing, I do not strain from the soup, but tend to omit larger pieces not eaten but used for flavor, for instance dry fish. All parts are edible in most soups, even if we don't think about it sometimes. The bulk of things (cellulose and fibers), keep our bowls healthy. Enjoy your soup, especially during Winter Months. And don't forget to bless and prayer for the goodness from our Mother Earth and Father Sky. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Your devoted servant,</span><br />
<span style="font-size: small;">White Buffalo Calf Woman your Twin Deer Mother</span><br />
<span style="font-size: small;">elder crystal person, wakan iyeshka or holy interpreter</span><br />
<span style="font-size: small;"><a href="http://alightfromwithin.org/">alightfromwithin.org</a> Rainbow Warriors of Prophecy</span><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TQ6PPUsOcHI/AAAAAAAAF9Y/BxvZo2OJYB0/s1600/broth18-of-61-1024x678.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TQ6PPUsOcHI/AAAAAAAAF9Y/BxvZo2OJYB0/s320/broth18-of-61-1024x678.jpg" width="320" /></a></div><span style="font-size: small;"><span style="font-size: large;"><b>Fish Broth or Soup</b></span></span><br />
<span style="font-size: small;">Dry anchovies </span><br />
<span style="font-size: small;">Boiling stock of water</span><br />
<span style="font-size: small;">Salt and lots. (The magic ingredient in chicken soup is salt. Soups carry lots of salt and is an electrolyte your body needs.) </span><br />
<span style="font-size: small;">Pieces of jalepeno</span><br />
<span style="font-size: small;">Pieces of garlic</span><br />
<span style="font-size: small;">Cracked pepper </span><br />
<span style="font-size: small;">Two Mexico Dry Chiles (which added to the richness of the soup)</span><br />
<span style="font-size: small;">Broccoli stalks cut into small pieces (for flavor and substance)</span><br />
<span style="font-size: small;">Together boil, reduce slightly, cover and simmer for 45 minutes +/- </span><br />
<span style="font-size: small;">Cilantro added before serving. 30 seconds to one minute immersed in hot soup.</span><br />
<span style="font-size: small;">Serve over hot rice or with hot bread and butter. </span><br />
<br />
<span style="font-size: small;">note: Omit butter if one is using beef stock. As you can see soup is easy. Basic ingredients are boiling water, salt and garlic. Everything else flavors your hot soup especially on Winter days. Look and see what you have in your kitchen. I'll bet you can make a wonderful soup with what you have now. Have fun and don't forget to share. </span><br />
<span style="font-size: small;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NHJT11ixdNU/TQ54bUG8KMI/AAAAAAAAF88/KQfd9J-Wr-0/s1600/Bouillon.220px-Br%25C3%25BChw%25C3%25BCrfel-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_NHJT11ixdNU/TQ54bUG8KMI/AAAAAAAAF88/KQfd9J-Wr-0/s1600/Bouillon.220px-Br%25C3%25BChw%25C3%25BCrfel-1.jpg" /></a></div><b>B</b><b>ouillon cube</b> (US) or <b>Stock Cube</b> (UK and Australia)<br />
<br />
<br />
<span style="font-size: small;">A bouillon cube or stock cube is dehydrated broth (bouillon in French) or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt and seasonings and shaping them into a small cube. Dehydrated broth is also available in granular form.<br />
<br />
Broth made from rehydrated cubes is different in taste from fresh broth because of its higher salt content and flavours changed by the boiling process. Bouillon cubes are convenient and inexpensive. The cubes are widely used in English cooking to add flavour, particularly in soups, stews and casseroles.<br />
<br />
Bouillon cubes were commercialised by Maggi in 1908 and by Oxo in 1910 as a cheaper version of meat extract. By 1913, there were at least 10 brands available, with salt contents of 59–72%.<br />
<br />
Its invention is attributed to Nicolas Appert in 1831 but the principle was known long before, and called portable soup. Thank you Wikepedia. </span><br />
<h2>UNDERSTANDING SOUPS</h2><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NHJT11ixdNU/TQ6LOO4GEfI/AAAAAAAAF9E/HTIT44Mr2bE/s1600/1.soups.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_NHJT11ixdNU/TQ6LOO4GEfI/AAAAAAAAF9E/HTIT44Mr2bE/s1600/1.soups.jpg" /></a></div>The popularity of soups today may be due to increased nutrition consciousness, to a desire for simpler or lighter meals, or to an increased appreciation of how appetizing and satisfying soups can be. Whatever the reasons, they emphasize the importance of soup-making skills.<br />
Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish, or vegetables. This definition is all right as far as it goes, but there’s a lot it doesn’t tell us. Is a stock, straight from the stockpot, a soup? Is beef stew liquid enough to be called soup?<br />
<br />
<br />
We’re interested more in production techniques than in definitions. However, a few more definitions are necessary before we can go into the kitchen, so we can talk to each other in the same language. Definitions aren’t rules, so don’t be alarmed if you hear other books or chefs use these terms differently. What matters is that you learn the techniques and are able to adapt them to many uses.<br />
<div align="center"><br />
</div><div align="center"><b>CLASSIFICATIONS OF SOUPS</b></div>Soups can be divided into three basic categories: clear or unthickened soups, thick soups, and special soups that don’t fit the first two categories. Most of these soups, no matter what their final ingredients may be, are based on stock<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NHJT11ixdNU/TQ6LYL4ch6I/AAAAAAAAF9I/sBaBSRdfnG4/s1600/2.clear-soups-300x225.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_NHJT11ixdNU/TQ6LYL4ch6I/AAAAAAAAF9I/sBaBSRdfnG4/s1600/2.clear-soups-300x225.jpg" /></a></div><b>CLEAR SOUPS</b><br />
Clear soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats.<br />
<br />
<br />
1. Broth and bouillon are two terms used in many ways. In general,they both refer to simple, clear soups without solid ingredients. We have already know that broth is a flavorful liquid obtained from the simmering of meats and/or vegetables.<br />
2. Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.<br />
3. Consommé is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.<br />
Far from being just a plain old cup of broth,a well-made consommé is one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full flavor, strength,and body make it a perfect starter for an elegant dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TQ6LfxQL0pI/AAAAAAAAF9M/2gPOkanaZDM/s1600/3.thick-soups-300x199.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TQ6LfxQL0pI/AAAAAAAAF9M/2gPOkanaZDM/s1600/3.thick-soups-300x199.jpg" /></a></div><b>THICK SOUPS</b><br />
Unlike clear soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide a heavier consistency.<br />
<br />
<br />
<br />
1. <b>Cream soups</b> are soups that are thickened with roux, beurre manié, liaison, or other added thickening agents, plus milk and/or cream. They are similar to velouté and béchamel sauces-in fact, they may be made by diluting and flavoring either of these two leading sauces. Cream soups are usually named after their major ingredient, such as cream of chicken or cream of asparagus.<br />
<br />
2. <b>Purées</b> are soups that are naturally thickened by puréeing one or more of their ingredients. They are not as smooth and creamy as cream soups. dried legumes (such as split pea soup) or from fresh vegetables with a starchy ingredient such as potatoes or rice added. Purées may or may not contain milk or cream.<br />
3. <b>Bisques</b> are thickened soups made from shellfish. They are usually prepared like cream soups and are almost always finished with cream. The term bisque is sometimes used on menus for a variety of vegetable soups. In these cases, it is really a marketing term rather than a technical term, so it is impossible to give a definition that covers all uses.<br />
4. <b>Chowders</b> are hearty soups made from fish, shellfish, and/or vegetables. Although they are made in many ways, they usually contain milk and potatoes.<br />
5. <b>Potage</b> is a term sometimes associated with certain thick,hearty soups,but it is actually a general term for soup. A clear soup is called a potage clair in French.<br />
<div align="center"><br />
</div><div align="center"><b>SPECIALTY AND NATIONAL SOUPS</b></div>This is a catch-all category that includes soups that don’t fit well into the main categories and soups that are native to particular countries or regions. Specialty soups are distinguished by unusual ingredients or methods, such as turtle soup, gumbo, peanut soup, and cold fruit soup. Cold soups are sometimes considered specialty soups, and, in fact, some of them are. But many other popular cold soups, such as jellied consommé, cold cream of cucumber soup, and vichyssoise (vee shee swahz) are simply cold versions of basic clear and thick soups<br />
<div align="center"><b>VEGETARIAN SOUPS AND LOW-FAT SOUPS</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NHJT11ixdNU/TQ6LtThcgGI/AAAAAAAAF9Q/cEna6A3rldc/s1600/4.vegetable-soups-300x224.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_NHJT11ixdNU/TQ6LtThcgGI/AAAAAAAAF9Q/cEna6A3rldc/s1600/4.vegetable-soups-300x224.jpg" /></a></div>A great variety of vegetable-based soups are suitable for vegetarian menus. Vegetable soups for vegans must contain no meat or any other animal product and must be made with water or vegetable stock. To bind thick soups, use a starch slurry or a roux made with oil rather than butter. Lacto-vegetarians,on the other hand,accept soups containing butter, milk,or cream.<br />
<br />
<br />
Because the appeal of vegetarian vegetable soups depends entirely on the freshness and the quality of the vegetables and not on the richness of meat stocks, be especially careful to use high-quality ingredients and to avoid overcooking.<br />
<br />
Clear soups are especially suitable for people seeking low-fat foods. Consommés and clear vegetable soups are virtually fat-free, especially if the vegetables were not sweated in fat before being simmered.<br />
Thick soups can be kept low in fat by thickening them with a slurry of starch (such as arrowroot, potato starch, or cornstarch) and cold water rather than with a roux. For cream soups, reduce or omit the cream and instead use evaporated skim milk.<br />
<br />
Purée soups are usually more adaptable than cream soups to low-fat diets because the vegetable purée adds body and richness to the soup without requiring added fat. A little yogurt or evaporated skim milk can be used to give creaminess to a purée soup. Even garnishing a serving of soup with a teaspoonful of whipped cream gives a feeling of richness while adding only a gram or two of fat.<br />
<div align="center"><br />
</div><div align="center"><b>SERVICE OF SOUPS</b></div><b>STANDARD PORTION SIZES</b><br />
Appetizer portion:6 to 8 oz (200 to 250 mL)<br />
Main course portion:10 to 12 oz (300 to 350 mL)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TQ6L13LaUJI/AAAAAAAAF9U/LB9PRVse2NQ/s1600/5.garnishes-for-soups-300x224.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TQ6L13LaUJI/AAAAAAAAF9U/LB9PRVse2NQ/s1600/5.garnishes-for-soups-300x224.jpg" /></a></div><b>GARNISH</b><br />
Soup garnishes may be divided into three groups.<br />
1. <b>Garnishes in the soup</b>.<br />
Major ingredients, such as the vegetables in clear vegetable soup, are often considered garnishes. This group of garnishes also includes meats, poultry, seafood, pasta products, and grains such as barley or rice. They are treated as part of the preparation or recipe itself, not as something added on.<br />
<br />
<br />
Consommés are generally named after their garnish, such as consommé brunoise,which contains vegetables cut into brunoise shape [1?8-inch (3-mm) dice].<br />
Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable from which they are made. An elegant way to serve soup with a solid garnish is to arrange the garnish attractively in the bottom of a heated soup plate.This plate is set before the diner, and then the soup is ladled from a tureen by the dining room staff.<br />
<br />
<b>2. Toppings.</b><br />
Clear soups are generally served without toppings to let the attractiveness of the clear broth and the carefully cut vegetables speak for themselves. Occasional exceptions<br />
are toppings of chopped parsley or chives.<br />
Thick soups, especially those that are all one color, are often decorated with a topping. Toppings should be placed on the soup just before service so they won’t sink or lose their fresh appearance. Their flavors must be appropriate to the soup.<br />
Do not overdo soup toppings.The food should be attractive in itself.<br />
Topping suggestions for thick soups:<br />
Fresh herbs (parsley,chives),chopped<br />
Fried herbs, such as parsley, sage, chervil, celery leaves, leek julienne<br />
Fine julienne of vegetables<br />
Sliced almonds,toasted<br />
Grated cheese<br />
Sieved egg yolks<br />
Chopped or riced egg whites<br />
Croutons<br />
Grated parmesan cheese<br />
Crumbled bacon<br />
Paprika<br />
Flavored butters<br />
Flavored oils<br />
Sour cream,crème fraîche,or whipped cream,either plain or flavored with<br />
herbs or spices<br />
<br />
3. <b>Accompaniments.</b><br />
American soups are traditionally served with crackers. In addition to the usual<br />
saltines,other suggestions for crisp accompaniments are:<br />
Melba toast<br />
Corn chips<br />
Breadsticks<br />
Cheese straws<br />
Profiteroles (tiny unsweetened cream-puff shells)<br />
Whole-grain wafers<br />
<br />
Thank you http://www.wizardrecipes.com/blog/understanding-soups.html <br />
<ins style="border: medium none; display: inline-table; height: 15px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 468px;"><ins id="google_ads_frame2_anchor" style="border: medium none; display: block; height: 15px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 468px;"></ins></ins> <br />
<div id="xofu" style="text-align: center;"><img src="https://docs.google.com/File?id=dk6qqs5_393fppt7zvp_b" style="height: 72px; width: 288px;" /></div><div style="text-align: center;"><a href="http://www.houseofthebeloved.net/" title="Network at the Eastern Shore, the Blue Road with the House of the Beloved"><img height="51" src="https://docs.google.com/File?id=dk6qqs5_250c3nwdcdt_b" width="47" /></a><i><b style="color: #660000;"><span style="color: #660000; font-size: x-large;">Rainbow Warriors of Prophecy</span></b></i><a href="http://www.whitebuffalocalfwoman.net/" title="Network at the Western Shore, the Red Road with White Buffalo Calf Woman"><img height="48" src="https://docs.google.com/File?id=dk6qqs5_141hfkg9v22_b" width="48" /></a></div><div style="color: #f1c232; text-align: center;"><span style="color: #f1c232; font-size: medium;"><b>Pray With Elders around the World</b></span><br />
<div style="text-align: center;"><b style="color: #6fa8dc;"><a href="http://sacredsongblessings.blogspot.com/" id="l62-" style="color: #551a8b;" title="Hear Your Relatives Perfect Flowing Hearts, Sacred Song Blessings of the Heart that Blow in the Wind! aho, may your spirit fly">Sacred Song Blessings</a><br />
<a href="http://rainbowwarriorsofprophecy.blogspot.com/" id="ll3k" title="Walk into your soul, learn to walk into that talk, be bold, trust told (the winds blow), from the inside of your heart! The wisdom of time, is eternally blind, but it's about time to trust the soul. Feel your Heart!">Rainbow Warriors of Prophecy</a></b></div><div style="text-align: center;"><b style="color: #6fa8dc;"><a href="http://crystal-indigo-children.blogspot.com/" id="e2ul" title="Blessed Rainbow Colors of the Four Winds! The Winds That Blow Over Rolling Hills in Song! These are the sacred tools of light, we use on the Red Road, the Law of Love. Listen to the winds, and use the Blue Road, the Law of Song, the heart that knows the within. Aho (may your spirit fly), Follow the Heart, the Golden Dream!">Crystal (flesh) Indigo (soul) Children (dream) </a></b><br />
<b style="color: #6fa8dc;"> </b><b><a href="http://peacefulwisdomprayer.blogspot.com/" id="be_s" title="To be a Rainbow Warrior for the Great Spirits (Hashem) is to Trust Your Heart, the Soul Within Dreams!">Learn Warrior Skills with the Peaceful Wisdom Prayer!</a></b><br />
<b><a href="http://mycomputerisprotected.blogspot.com/" id="l0ga" title="Holiness David has listed all free programs to protect your computer. He gives-a-way all service to those willing to recieve!. In other words,he will help you, email him at holinessdavid@alightfromwithin.org">My computer is protected</a></b></div></div><div style="text-align: center;"> <a href="http://www.ajoylightfromwithin.org/" title="Network with the Center Shore, the Sun Dance, Rainbow Warriors of Prophecy, Sanctuary and Elders"><img height="48" src="https://docs.google.com/File?id=dk6qqs5_248cr8bfpcr_b" width="44" /></a></div><div style="text-align: center;"><small><i> </i></small></div><div style="text-align: center;"><small><i><b><span style="font-size: small;">Winter heart, feels apart, but inside my heaven is praying to be a part. Glory be, share in me, the soul that fights to find liberty. Seek within, then begin, to realize how far you've come so far. Reach inside, feel with pride, forgive yourself for all you did. Now it's time, to find the time, to reach into your heart and give. Find some hope and trust the slope, down into the green grass home. Down where my soul does know to grow. I leave you here, without any fear, because if you believe in God's magical world, then all you need, will show up just as you bleed (suffering for love and alive). It's a heart that is real, always feeling inside my soul. And my belly receives all it's glow. I fill my bowl, with love from God, because all things come from this heart!</span></b></i></small></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><small><a href="http://www.alightfromwithin.org/">Visit <i>Alightfromwithin.Org</i></a></small></div><div style="text-align: center;"><small><i>Rainbow Warriors of Prophecy </i></small></div><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com1tag:blogger.com,1999:blog-8053175832629282313.post-41591694014193301492010-11-14T23:00:00.000-08:002010-11-14T23:05:47.472-08:00A Garden of True Hearts, Roses. How to Bless, Dry and Make Rose Water Antiseptic, Perfume, Beads, Potpourri, Topiary, Sugar, Candied and Distilled Rose Water!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TOC8taCF6dI/AAAAAAAAFos/7UQlaRkB4NU/s1600/rose-water-help-skin-11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TOC8taCF6dI/AAAAAAAAFos/7UQlaRkB4NU/s320/rose-water-help-skin-11.jpg" width="320" /></a></div><h1><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;">Curative Power of Rose Water</span></h1><h2 class="date-header" style="color: #777777; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font: normal normal bold 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; letter-spacing: 0.2em; line-height: 1.4em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; text-transform: uppercase;"><i><span class="Apple-style-span" style="color: #9d1961; font-size: x-large; letter-spacing: normal; line-height: 26px; text-transform: none;"></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; letter-spacing: normal; line-height: normal; text-transform: none;">Roses are beautiful and pleasing to the eye!</span></i></h2><div><i><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; letter-spacing: normal; line-height: normal; text-transform: none;"><span class="Apple-style-span" style="font-style: normal;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">They also help cool and nourish the physical and emotional body. Rose water has been used for centuries for its curative purposes. Rose treat heart, nerves and lift the spirits, reduce inflammation, stop sweating, and effective for menopausal hot sweats and summer prickly heat. Rose water is used as a spray to freshen up quickly. It can also be used as a wash to reduce skin scars and oily skin.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Rose water was first obtained by distilling roses in Persia. From attar of roses or rose oil, rose perfumes are made. Rose oil is a mixture of essential oils obtained from steam-distilling the crushed petals of roses. Rose water is used in cosmetics. It is essentially used as toner for fair and dry skin. It is also a key ingredient in many sweet drinks.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">As the name says, rose water is the most effective liquid nature has ever produced. Rose water smells and tastes of roses. Rose water is produced in the form of leftover liquid when rose petals and water are distilled together for making rose oil. Steam distillation was probably first used by the Arabian doctor in the 10th century. Rose water is made using damask roses and Middle Eastern countries are some of the largest producers of rose water because of the availability of damasks.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Provide your skin with a natural glow and freshness, instead of subjecting your skin to various kinds of beauty products. Try the magical powers of rose water. Surely you will find your skin more soft, radiant and healthy at the same time.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The biggest reason for the popularity of rose water is that rose water is suitable for all types of skin. It has tremendous hydrating effects and act as a natural moisturizer for dry skin and heals skin inflammation as well that may caused by sunburns. It can be used as a toner and maintains the oil balance of your skin. Rose water tightens your skin pores and brings down wrinkles and other signs of aging to a great extent. It works as an aftershave when the skin tends to become irritated after shaving and you will have a soothing effect on the skin.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The miraculous rose water with its antiseptic and antibacterial properties enables it to treat acne and other forms of skin diseases and prevent their reappearance. Rose water is widely used in cosmetics as an ingredient as it keeps the skin soft and beautiful. Also rose water is gaining popularity in aroma therapy as it provides a relaxing and calming effect.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Rose water is also used as an ingredient in food. In the Middle East and Asia, meat is cooked and infused with it. Rose water provides the primary flavor for many sweet treats and candies. There are hundreds of benefits of rose water, as you can drink it or use it in a special dish and once you get familiar with its taste, gourmets or gourmands can delight in numerous dishes which evoke traditional cuisine at least millennia old.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">There are many people who do not know how to use this amazing natural product. Apply some rose water over your face and neck before putting on the makeup. This will help the makeup to last longer and will give a natural glow to the skin. It is good practice to use it for the removal of regular makeup. Simply dip a cotton ball in rose water and rub it gently all over your face in circular motions. People who have sensitive skin and cannot use regular perfume products can make their own natural perfume by mixing up of one cup of rose water and a few drops of jasmine essential oil. Store it up in a dark glass bottle with a tight lid and use it as it pleases you. So next time you go for shopping, buy yourself a bottle of pure rose water – and relish the miracle liquid. Thank you<span class="Apple-style-span" style="font-size: 32px;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;"> </span></span><span class="Apple-style-span" style="font-size: 64px; font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">http://www.lifestylo.com/2010/09/rose-water-miracle-liquid/</span></span></span></span></div></span></span></i></div><h1><a href="http://www.islamicvoice.com/June2007/TheBestWomeninIslam/CurativepowerofRosewater.php_Rose%20Water.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.islamicvoice.com/June2007/TheBestWomeninIslam/CurativepowerofRosewater.php_Rose%20Water.jpg" style="cursor: move;" /></a><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: 32px; line-height: normal;"></span>Great Gifts to Make from Roses</span><span class="Apple-style-span" style="font-size: x-large;"> </span></h1><h1><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span>Learn how to make real rose water perfume, a tin of your own special rose sugar, or a basket of rose petal potpourri. Roses are beautiful to look at, have an intoxicating smell and are the grand beauties of any flower garden. Rose water has a time-honoured place in festivities around the world. Blessings are given at ceremonies and wedding feasts, by sprinkling on the faces or body of guests. In the home a rose water sprinkler is a symbol of hospitality and affluence. A true blessings offered with the garden of paradise, for the Rose teaches us how to trust. It takes a pure heart to trust others, to count on them, when times are in need. We learn to give our hearts to the garden God has given to us. We offer a blessing to the delicate Rose Water to be shared in our homes, our temples and our gardens. Here are a few wonderful gifts to make from rose petals. </span></span></h1><div><div style="font-size: large;"><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; font-weight: bold; line-height: 26px;">Drying Rose Flowers</span></div><div>1. Pick flower buds and heads fresh from your favorite garden or bouquet. Three to five heads are sufficient for most beading projects.</div><div>2. Peel off the petal layers and place in a single layer on newspaper. </div><div>3. Place in a dark area with good ventilation and low humidity for approximately two weeks. To speed up the process, use a food dehydrator.</div><div>4. When dry (crisp), package in a zip lock bag.</div></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NHJT11ixdNU/TOC800DqQQI/AAAAAAAAFow/-7tIXv_m6p8/s1600/rosewater-lg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/_NHJT11ixdNU/TOC800DqQQI/AAAAAAAAFow/-7tIXv_m6p8/s200/rosewater-lg.jpg" width="200" /></a></div><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; font-weight: bold; line-height: 26px;">Rose Water</span><br />
Rose water is a staple found in most European and Italian homes. Rose water adds a light, sweet aroma to breads, pastries, glazes and teas.<br />
<br />
5 or 6 rose petals<br />
1 gallon of mineral water<br />
1 gallon glass container with a tight lid.<br />
1 (aluminum) pot that will hold a gallon of water [I recommend stainless unless there is reason for aluminum-says Holiness David Running Eagle]<br />
<br />
<b>Add the rose petals to the water and boil for fifteen minutes. Remove petals from water after cool. Pour water into the glass container and use as needed.</b><br />
<b><br />
</b><br />
<b></b><br />
<div class="post-body entry-content" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-weight: normal; line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TODAcoEO08I/AAAAAAAAFo8/kq6dOWDg1QM/s1600/RosePetals594.large.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TODAcoEO08I/AAAAAAAAFo8/kq6dOWDg1QM/s320/RosePetals594.large.jpg" style="cursor: move;" width="320" /></a><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"></span></b></div></div><div class="post-body entry-content" style="font-weight: normal; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #383838; font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><a href="http://www.care2.com/c2c/people/profile.html?pid=204426917" style="color: #0c739e; text-decoration: underline;"><img alt="Annie B. Bond" class="main_story_author" src="http://dingo.care2.com/greenliving/wp/editors/annie_sm.gif" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; cursor: move; float: left; margin-bottom: 5px; margin-left: 0px; margin-right: 5px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden;" title="Annie B. Bond" /></a></span></b></div><h4 id="article_title" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 15px; line-height: 1.6em; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></h4><h2 class="date-header" style="color: #777777; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font: normal normal bold 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; letter-spacing: 0.2em; line-height: 1.4em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; text-transform: uppercase;"><b><span class="Apple-style-span" style="color: #9d1961; font-family: Arial, Helvetica, sans-serif; font-size: x-large; letter-spacing: normal; line-height: 26px; text-transform: none;">Rose Glycerin Facial Cleaner (Anitseptic)</span></b></h2><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #383838; font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal;"><b></b></span></span></b></div><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #383838; font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal;"><b>By Annie B. Bond</b></span></span></b></div></div></div></div><div class="post-body entry-content" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;"></span></b></div><div style="font-size: medium; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;">Rose water is one of the all-time best and most traditional facial </span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;">cleansers, because rose is astringent, anti-inflammatory, antiseptic, and has a lovely scent.</span></div><div style="font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;"><br />
</span></div></div><div style="font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;"><b>INGREDIENTS</b></span></div></div><div style="font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;">1 cup rose-infused water</span></div></div><div style="font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;">2 teaspoons glycerin </span></div></div><div style="font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;">5 to 10 drops rose essential oil</span></div></div><div style="font-size: medium; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;"><br />
</span></b></div></div><div style="font-size: medium; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;">Place a handful of dried rose petals in a mason jar, cover with boiling water, seal, and let set overnight. Note that dried rose petals are available in many health food stores (as is vegetable glycerin), or online from herbal supply stores.</span></b></div></div><div style="font-size: medium; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;"><br />
</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;"><b style="font-size: medium; font-weight: bold;">After the rose petal infusion has set overnight, strain. Combine the ingredients in a pretty jar, and shake to blend. Note that you will extend the shelf life if you add 1/2 a teaspoon of grapefruit seed extract (available in health food stores). The antiseptic quality of essential oils will also act as a preservative. Thank you </b><span class="Apple-style-span" style="font-size: x-small;">http://www.care2.com/greenliving/rose-water-and-glycerin.htm<b style="font-weight: normal;">l</b></span></span></div></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NHJT11ixdNU/TODANVWKioI/AAAAAAAAFo4/jGDW67QmSrQ/s1600/Rose+Perfume.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_NHJT11ixdNU/TODANVWKioI/AAAAAAAAFo4/jGDW67QmSrQ/s1600/Rose+Perfume.jpg" /></a></div><b></b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; font-weight: bold; line-height: 26px;">Rose Perfume</span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is the same perfume that ladies of fashion wore centuries ago.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 cups of rose petals, no stamens</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 cups of water</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 large aluminum pot</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">cheese cloth</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">funnel</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">perfume bottle with a tight fitting lid</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Put all ingredients into the pot and bring to a boil. Then turn heat to simmer and cook for 2 hours. Strain the liquid through the cheesecloth several times until all pulp is removed. Let the perfume cool completely before pouring into a decorative perfume bottle.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><br />
</i></b></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_NHJT11ixdNU/TODFG108OBI/AAAAAAAAFpM/v6DLVd8ILco/s1600/whiterosebeads.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="249" src="http://4.bp.blogspot.com/_NHJT11ixdNU/TODFG108OBI/AAAAAAAAFpM/v6DLVd8ILco/s320/whiterosebeads.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">white rose beads</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; font-weight: bold; line-height: 26px;">Rose Beads (Rosary)</span><br />
<h2 class="date-header" style="color: #777777; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font: normal normal bold 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; letter-spacing: 0.2em; line-height: 1.4em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; text-transform: uppercase;"><span class="Apple-style-span" style="color: #9d1961; font-size: x-large; letter-spacing: normal; line-height: 26px; text-transform: none;"></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none;">Rose Beads are believed to be used to make the original rosaries, hence the name rosary.</span></h2>Ingredients:<br />
6 to 8 cups of rose petals<br />
10 cups water<br />
1 aluminum pot<br />
1 tablespoon of glycerin<br />
colander<br />
<br />
<b>Combine all ingredients in the pot and bring to a boil for 1 minute. Turn down to low and slowly cook for 3 or 4 hours until most of the water has evaporated and the petals have formed a paste. Pour mixture into a colander to get rid of excess moisture. When the paste is cool enough to touch form small beads, and use woodentoothpicks to make the holes. Note: if the paste doesn’t stick together, add a teaspoon more of glycerin. Let the beads completely dry overnight then string into a rosary or necklace. When the beads come into contact with body heat they will emit the aroma of roses. </b><span class="Apple-style-span" style="font-size: small;">(quick rose beads recipe at the bottom of the page)</span><br />
<b><br />
</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TODIpS1BHuI/AAAAAAAAFpQ/eI_x8VCAFBM/s1600/RosePetalBeads0311_bracelet_shad_s4x3_al.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TODIpS1BHuI/AAAAAAAAFpQ/eI_x8VCAFBM/s1600/RosePetalBeads0311_bracelet_shad_s4x3_al.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Photo by Charles Brooks</span></td></tr>
</tbody></table><b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;">Rose Beads (Rosary)</span></b><br />
<br />
Rose beads were first made in ancient Rome. By the Middle Ages, the rose had become a symbol of faith for the early European Christians. Their first string of prayer-counting beads, the rosary, named for this symbol of their faith, was very likely made of roses as well. Recipes for creating rose-petal beads vary widely. Some require cooking, while others don't. Some recipes include flour. Some suggest cooking the rose petals in an iron skillet to make dark black beads. The only common ingredient: rose petals.<br />
<div style="font-weight: bold;"><br />
</div><div style="font-weight: bold;">Materials and Tools:</div><div style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;">rose petals — 4 cups or more</span></div>chopping knife<br />
saucepan or skillet for simmering petals (cast iron for black beads)<br />
water<br />
spoon<br />
rose oil<br />
pins or needles to create holes<br />
nylon beading thread<br />
<div style="font-weight: bold;"><br />
</div><div style="font-weight: bold;">Steps:</div><div style="font-weight: bold;">1. Chop the rose petals into small pieces. Put the pieces into a saucepan or skillet and cover them with water. Simmer for about an hour.</div><div style="font-weight: bold;">2. Add a bit of rose oil to the pot and simmer an hour a day for four or five days until the petal mixture begins to look like clay.</div><div style="font-weight: bold;">3. Squeeze as much moisture as possible out of the mixture and save the rose liquid in a small covered container.</div><div style="font-weight: bold;">4. Form small beads with the rose mixture. Keep in mind that the beads will shrink as they dry. Poke a hole in each bead and set them aside to dry.</div><div style="font-weight: bold;">5. Check the beads each day. When they are fully dry, rub some of the reserved rose liquid onto each bead. Do this for several days to harden the bead surface.</div><span class="Apple-style-span" style="font-weight: bold;">6. String the beads on beading thread and enjoy. </span><br />
<span class="Apple-style-span" style="font-weight: bold;"></span><span class="Apple-style-span" style="font-size: x-small;">Thank you http://www.hgtv.com/crafting/rose-petal-beads/index.html </span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<br />
<a href="http://1.bp.blogspot.com/_NHJT11ixdNU/TOC8_NG6PWI/AAAAAAAAFo0/h5d55QFvbuI/s1600/RoseWater20-AE004A-Flowers-Rose-%2526-Wa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="http://1.bp.blogspot.com/_NHJT11ixdNU/TOC8_NG6PWI/AAAAAAAAFo0/h5d55QFvbuI/s320/RoseWater20-AE004A-Flowers-Rose-%2526-Wa.jpg" width="320" /></a><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; font-weight: bold; line-height: 26px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal;"></span>Rose Potpourri</span><br />
Ingredients:<br />
4 or 5 cups of dried rose heads<br />
A favorite container/s<br />
<b>Pour the rose heads into a basket or decorative jar. Add scented oil for a stronger smell.</b><br />
<br />
<h2 class="date-header" style="color: #777777; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font: normal normal bold 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; letter-spacing: 0.2em; line-height: 1.4em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; text-transform: uppercase;"><span class="Apple-style-span" style="color: #9d1961; font-size: x-large; letter-spacing: normal; line-height: 26px; text-transform: none;">Decorative Rose Topiary</span></h2>Materials:<br />
1 3-inch clay pot<br />
1 Styrofoam ball, about the size of a tennis ball<br />
1 8-inch long ½ inch dowel rod, painted brown or green<br />
Spanish moss<br />
Florist foam<br />
Hot glue gun<br />
Approximately 40 tea rose heads<br />
<br />
<b>Fill the clay pot with florist foam. Glue the top of the foam with Spanish moss to cover. Center the dowel in the center of the pot and place in the florist foam. Use glue to cover the Styrofoam ball with Spanish moss. Glue the entire ball with the rose heads, and fasten to the top of the dowel rod. Tie a ribbon around the pot.</b><br />
<b><br />
</b><br />
<b></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TODZ_OS8OXI/AAAAAAAAFpc/58rbl_i0q04/s1600/RoseSugar.6a00d8341c1d8653ef010534d5b675970c-500wi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TODZ_OS8OXI/AAAAAAAAFpc/58rbl_i0q04/s320/RoseSugar.6a00d8341c1d8653ef010534d5b675970c-500wi.jpg" width="320" /></a></div><b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;">Rose Sugar</span></b><br />
<br />
Ingredients:<br />
1 c. granulated sugar<br />
1 rose head, any variety<br />
1 decorative jar that will hold 1 cup of sugar/ with tight fitting lid<br />
<br />
<b>Carefully remove all petals from the rose and place them attractively in the bottom of the decorative jar. Fill the rest of the jar with the sugar. Shake the jar a couple of times. After a week or so the sugar will have absorbed the essence of the rose.</b><br />
<br />
<b>Rose sugar is sweeter than regular sugar and deliciously fragrant. Wrap a nice ribbon around the jar, and add it to a basket for a friend who enjoys tea. Adding a few packages of specialty teas to the basket and a mug make a beautiful personal gift for a friend.</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NHJT11ixdNU/TODPL9IRXjI/AAAAAAAAFpU/wAsNXhZNq48/s1600/Candiedrose2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="105" src="http://1.bp.blogspot.com/_NHJT11ixdNU/TODPL9IRXjI/AAAAAAAAFpU/wAsNXhZNq48/s320/Candiedrose2.jpg" width="320" /></a></div><br />
<div style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="line-height: 26px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal;"><b></b></span></span></span></span></b></span></div><div style="display: inline !important;"><b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal;"><b></b></span></span></b></span></b></span></span></b></div><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b><b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;">Candied Rose Petals</span></b></span></b></span></b></b></span></span></b></div><br />
<div style="font-weight: bold;"><br />
</div>10 rose petals<br />
1 pasteurised egg white<br />
50 g sugar<br />
<div style="font-weight: bold;"><br />
</div>Recipe provided by Flagrante Delícia <span class="Apple-style-span" style="font-size: x-small;">Thank you </span><span class="Apple-style-span" style="font-size: small;">http://www.simplycraft.hk/blog/2009/10/treasure-your-rose/</span><br />
<b></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/TODCH8Wy2jI/AAAAAAAAFpI/YPerSLUrPyU/s1600/Roses78_250x250.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_NHJT11ixdNU/TODCH8Wy2jI/AAAAAAAAFpI/YPerSLUrPyU/s1600/Roses78_250x250.jpg" /></a> <span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; font-weight: bold; line-height: 26px;">Homemade Distilled Rose Water </span><br />
<span class="Apple-style-span"></span><br />
<div style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">This time of year every time I walk out the front door I get the heady waft of of roses at the peak of bloom and sometimes I shut my eyes and breathe deeply lingering for a few moments to imprint the scent on my memory.</span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">I decided to try capturing the delicate scent by attempting some homemade rose water! From what I know of the process I thought a home set up might be do-able and got to work searching the interweb for some methods! I found some things, made a slight modification and went to work with rudimentary household utensils (thought I was, in my mind, acquiring glass do-dads and pipe, rubber stopper and connector thingys and burners like a mad scientist to make something a little more sophisticated - next project!).</span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">TIP: You can use your rose water by itself as a refreshing toner or add 10% witch hazel to make an astringent! </span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><br />
</span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b>Stuff you will need</b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b>• about 8 oz of fresh rose petals - preferably that are chemical free and picked in the morning.</b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b>If you don't have roses as a neighbor or see if a local florist will give/sell you old roses (that thye will probably throw out anyway)</b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b><br />
</b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b>NOTE: I made 2 oz of rose water with 8 oz of fresh petals</b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b>• double boiler with a steamer</b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b>• ramekin or small heat safe dish</b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b>• tin foil ( a stainless steel bowl will work better)</b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b>• ice</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><b style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;">• tap water or distilled water </b></span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal;"></div><br />
<div class="date-posts"><div class="post-outer"><div class="post hentry uncustomized-post-template" style="border-bottom-color: rgb(153, 153, 153); border-bottom-style: dotted; border-bottom-width: 1px; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 1.5em;"><div class="post-body entry-content" style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8n4Ay1e7IPbrbMk-ECjPG4mVFHHhl5Ajt8oB-gvBc1aqr2FODxuJugsMFQ2QSreYZbmbfEHOeKOTthmyncYCCpmdrGddFtKdKNt1Cxr-6w0hjdBoeA5bzrGoWSU5feCXxx_qQuqjXeI0/s1600/rosewater.freshpetals.JPG" imageanchor="1" style="clear: left; color: #ff6fcf; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8n4Ay1e7IPbrbMk-ECjPG4mVFHHhl5Ajt8oB-gvBc1aqr2FODxuJugsMFQ2QSreYZbmbfEHOeKOTthmyncYCCpmdrGddFtKdKNt1Cxr-6w0hjdBoeA5bzrGoWSU5feCXxx_qQuqjXeI0/s200/rosewater.freshpetals.JPG" style="border-bottom-color: rgb(153, 153, 153); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(153, 153, 153); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(153, 153, 153); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(153, 153, 153); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="200" /></a></div><b></b><br />
<br />
<div style="font-family: 'Times New Roman'; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b><span class="Apple-style-span" style="font-size: large;">What to do:</span></b></b></div><div style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b><br />
</b></b></div><div style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b>This process will take 3-4 hours depending on how many rose petals you pick.</b></b></div><div style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b>1) clean the picked petals - mine were covered in insects and spiders so I just filled the pot holding my petals to the top with water to flush critters out.</b></b></div><div style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b>2) set up your pot. Fill the bottom with water so the steamer pan is about 1 inch above the level of the water. Place the ramekin in the center.</b></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;">3) Put petals around the ramekin, you can really stuff them in just make sure they sit at or below the level of your ramekin. </b></b></div><br />
</div><div class="post-body entry-content" style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVj2H8hnc4iHUFQG5KLDGcoUvVnoAjliIVPNbctabdv1b6EwefwHrV2BURKaz8FPUZcaTVPnwF7CTmUnp25LUr_VvGA5O0v_CFaBvVUpt6E73p5LFARAiUIIQqCbAba4Wj_JFPvoqh4Q/s1600/rosewater.steamedpetals.JPG" imageanchor="1" style="clear: left; color: #ff6fcf; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVj2H8hnc4iHUFQG5KLDGcoUvVnoAjliIVPNbctabdv1b6EwefwHrV2BURKaz8FPUZcaTVPnwF7CTmUnp25LUr_VvGA5O0v_CFaBvVUpt6E73p5LFARAiUIIQqCbAba4Wj_JFPvoqh4Q/s200/rosewater.steamedpetals.JPG" style="border-bottom-color: rgb(153, 153, 153); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(153, 153, 153); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(153, 153, 153); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(153, 153, 153); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="200" /></a></div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><b></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b></b></b></div><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b>4) place a sheet of foil over the top so that it is in a concave shape - you can also use a stainless steel bowl.</b></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>5) set water to boil and then simmer - put a few ice cubes on the top of your foil - you will have to keep refilling ice and emptying water so a bowl would indeed be better for this! Just make sure the lowest point of the bowl sits above the ramekin and that it completely seals the top of the pot so that rose water does not escape!</b></div><br />
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYpHa4xtCuX-KG4XaA0DOdXVfbAvLmqOJS1H0lSM6M3v04UpAuvn05DtOOQ7n6sDTvArP-e853ZPSFg2HXpa-yGYzs6Or4EeFO-cvCxhEEb85ZTx122pm21Uf40b9bWKkVfP3h9dc7xU/s1600/rosewater.tintop.JPG" imageanchor="1" style="clear: left; color: #ff6fcf; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYpHa4xtCuX-KG4XaA0DOdXVfbAvLmqOJS1H0lSM6M3v04UpAuvn05DtOOQ7n6sDTvArP-e853ZPSFg2HXpa-yGYzs6Or4EeFO-cvCxhEEb85ZTx122pm21Uf40b9bWKkVfP3h9dc7xU/s200/rosewater.tintop.JPG" style="border-bottom-color: rgb(153, 153, 153); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(153, 153, 153); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(153, 153, 153); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(153, 153, 153); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="200" /></a></div><b></b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>6) You will have to refill rose petals every half hour or so - do not remove old ones. You will already see the rose water in the ramekin after just 30 minutes!You may also have to add more water to the double boiler, but just add a few ounces at a time so it does not breach the bottom of the steam pan. After you have added your last batch of rose petals let the whole thing steam for another hour and then you are done! Discard rose petals into the compost heap or back into your garden soil. </b></div><br />
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGF1qz48qmqQLMqwpdeyotVAbkpLwCGu2M2HZ40Q2GgtgL8EnOvKzSWuEOcRiyjEgbxsUyIO24fkdkpthNDlaVwUtUGztjDKnwQHzuN8QmKxcBjtvfUdRzviZNbEnpzSSLkl3s89YmuYQ/s1600/rosewater.steamedpetals2.JPG" imageanchor="1" style="clear: left; color: #ff6fcf; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGF1qz48qmqQLMqwpdeyotVAbkpLwCGu2M2HZ40Q2GgtgL8EnOvKzSWuEOcRiyjEgbxsUyIO24fkdkpthNDlaVwUtUGztjDKnwQHzuN8QmKxcBjtvfUdRzviZNbEnpzSSLkl3s89YmuYQ/s200/rosewater.steamedpetals2.JPG" style="border-bottom-color: rgb(153, 153, 153); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(153, 153, 153); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(153, 153, 153); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(153, 153, 153); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="200" /></a></div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><b></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Place the rose water in a sterile glass jar and keep in the refrigerator - lasts about a week. </b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Has anyone tried making floral water with other types of flowers? If so what did you make and what was your method! </b></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Thank you http://naiadsoaparts.blogspot.com/2010/05/homemade-rose-water.html</b></div></div><div class="post-body entry-content" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="post-body entry-content" style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"></span><br />
<h3 class="entry-header" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: bold; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 1px; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, sans-serif; font-size: medium;"><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;">Quick</span> </span><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;">Rose Petal Beads </span></span></h3><div class="separator" style="clear: both; text-align: center;"><a href="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e55391b8c98833-pi" style="clear: left; color: #003366; float: left; font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal; line-height: 19px; margin-bottom: 1em; margin-right: 1em; text-decoration: underline;"><img alt="IMG_5784" class="at-xid-6a00d83445d5e253ef00e55391b8c98833 " height="112" src="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e55391b8c98833-320wi" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 5px; margin-left: 0px; margin-right: 5px; margin-top: 0px;" width="200" /></a></div><h3 class="entry-header" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 1px; text-align: left;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: #20124d; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px;"><span class="Apple-style-span" style="font-size: small;">This is the simplest method I have ever come across for making lovely, fragrant beads from rose petals. Thanks to my friend Joanne who told me her husband makes necklaces like this. Words are hardly necessary</span>. </span></span></h3><div class="entry-content" style="clear: both; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; position: static;"><div class="entry-body" style="clear: both;"><div style="margin-bottom: 10px; margin-top: 10px; text-align: left;"></div><div style="text-align: -webkit-auto;"><a href="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e553ad7ba58834-320wi" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="IMG_5785" border="0" class="at-xid-6a00d83445d5e253ef00e553ad7ba58834 " height="112" src="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e553ad7ba58834-320wi" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-top: 0px;" width="200" /></a></div><span class="Apple-style-span"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px;"><span class="Apple-style-span" style="color: #20124d;">Do thank the rosebushes for the harvest.</span></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #20124d;">Squeeze in hand(s)...over and over.....over and over.... rose juice will come out....</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px;"></span><span class="Apple-style-span" style="color: #20124d;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px;"><a href="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e553ad7da58834-pi" style="clear: left; color: #003366; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-decoration: underline;"><img alt="IMG_5787" class="at-xid-6a00d83445d5e253ef00e553ad7da58834 " height="112" src="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e553ad7da58834-320wi" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; cursor: move; margin-bottom: 5px; margin-left: 0px; margin-right: 5px; margin-top: 0px;" width="200" /></a></span>This is partway through the process. Eventually it gets so that the petals hold together and you can shape them into beads with a gentle circular motion of one palm over the other. I put them in the sun for a few hours so they could dry a bit before I put the needle with yarn through to make a hole and keep it open during the entire drying time. </span><br />
</span><br />
<div style="color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: left;"><span class="Apple-style-span"><a href="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e553ad8a9e8834-pi" style="clear: left; color: #003366; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: underline;"><img alt="IMG_5799" class="at-xid-6a00d83445d5e253ef00e553ad8a9e8834 " height="112" src="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e553ad8a9e8834-320wi" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 5px; margin-left: 0px; margin-right: 5px; margin-top: 0px;" width="200" /></a></span></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; line-height: normal;"><span class="Apple-style-span" style="color: #20124d;">These are my very first two rose petal beads - the one on the left being more of a cone.. Presented fondly and with great contentment. I am about to go and make some more.....</span></span></span></div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 19px;">Thank you http://homefree.blogs.com/archive/2008/07/tutorial-rose-petal-beads.html</span></span></span></div><div class="entry-body" style="clear: both;"><a href="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e553ad782b8834-pi" style="clear: left; color: #003366; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em; text-decoration: underline;"><img alt="IMG_5782" class="at-xid-6a00d83445d5e253ef00e553ad782b8834 " height="179" src="http://homefree.blogs.com/.a/6a00d83445d5e253ef00e553ad782b8834-320wi" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 5px; margin-left: 0px; margin-right: 5px; margin-top: 0px;" width="320" /></a><span class="Apple-style-span"></span><br />
<h3 class="entry-header" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: 'Times New Roman'; font-size: medium; font-weight: bold; line-height: normal; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 1px; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #9d1961; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-large; line-height: 26px;">Blessing with Rose Water</span></span></span></h3><div><span class="Apple-style-span">Water that is blessed, helps us get home to our heavenly beginnings. We are the blue of all the waters of the world, tears that flowed, from ancestors and relatives for our continual life we live and journey upon. Each day we give thanks for the wonders of a garden, in a world, that seeks paradise.</span></div><div><span class="Apple-style-span"><br />
</span></div><div><span class="Apple-style-span">When one blesses water, a crystalline structure is formed. This rock of perfection is the sacred blessings. We recognize these shapes with the snowflake, each perfect and unique, but all have six sides of God's house, the sacred blessing. However, is we offer our Rose Water this same blessing, we combine the essence of the Rose, to the water of eternal life. The Rose flower represents the unshakable faith and trust in others. This is the power of true love. Below they state that the word "Rose" came from the Germanic word "hrod" or horse. It is a horse that represents our soul. Here our spirits arise into the world of moving streams of heaven, where our soul takes flight. We offer respect and wisdom, when we offer the sacred blessings with Rose Water. We honor our waters of the world, all the tears we have shed and for the joy of tomorrow into a heavenly path upon our Earthly realm of Earth. We sprinkle Rose water the same way we offer smudging or a fire blessing with smoke, however water is literally gifted to the body, to know the eternal road to paradise, the blue road, where our souls soar. Our Rose represents the "Spirit of the Soul". by White Buffalo Calf Woman</span></div><div><span class="Apple-style-span"><b><br />
</b></span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #aa1b2f; float: left; font-family: Arial, Helvetica, sans-serif; font-size: 14px; font-weight: bold; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_NHJT11ixdNU/TODUat0RsMI/AAAAAAAAFpY/Ey_E9NxKeKI/s1600/Rose+Water+Sprinklers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/_NHJT11ixdNU/TODUat0RsMI/AAAAAAAAFpY/Ey_E9NxKeKI/s200/Rose+Water+Sprinklers.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #e06666; font-size: xx-small;">Water Blessing Sprinklers</span></td></tr>
</tbody></table><div align="left" class="kfabodytext" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: black; font-family: Arial; font-size: 12px; font-weight: bold;"><span class="Apple-style-span"><span class="Subheadings" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold;"><strong><span style="font-size: small;">Rose</span></strong> <strong><span style="font-size: small;">Flower Symbolism</span></strong></span></span></div><div align="left" class="kfabodytext" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: black; font-family: Arial; font-weight: bold;"><span class="Apple-style-span"><span class="BodyText" style="color: black; font-family: Arial; font-weight: normal;"><strong style="font-size: 12px;"><span style="font-size: small;"><img align="left" border="1" height="75" hspace="5" src="http://www.livingartsoriginals.com/Images/flowerrose.jpg" vspace="5" width="75" /></span></strong><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-family: 'Times New Roman';">The flower symbolism associated with roses is love, remembrance, passion (red); purity (white); happiness (pink); infidelity (yellow); unconscious beauty, I love you. Roses were first cultivated 5,000 years ago in Asian gardens. Confucius wrote that the emperor of China owned over 600 books on the cultivation of roses. Roses were introduced to Europe during the Roman Empire and were thereafter used for ornamental purposes. Roses are emblems of England and New York City. This name was in use throughout the Middle Ages (long before herb and flower names became popular) and probably originated as a short form of longer Germanic names containing the word hrod, meaning "horse."</span></span></span></div><div align="left" class="kfabodytext" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: black; font-family: Arial; font-weight: bold;"><span class="Apple-style-span"><span class="BodyText" style="color: black; font-family: Arial; font-weight: normal;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-family: 'Times New Roman';"><br />
</span></span></span></div><div align="left" class="kfabodytext"><span class="Apple-style-span"><span class="BodyText"></span></span></div><div align="left" class="kfabodytext"><span class="Apple-style-span">More than any other flower, the rose has been prized for its beauty the world over. Symbolic associations with the rose have existed since the days of the ancient Romans and Greeks. Roses have been identified with love and passion since those times, beginning with their association with the goddesses Aphrodite, Isis and Venus. Cleopatra is said to have received Marc Anthony in a room literally knee-deep in roses.</span></div><div align="left" class="kfabodytext"><span class="Apple-style-span"><br />
</span></div><div align="left" class="kfabodytext"><span class="Apple-style-span">The flower symbolism associated with roses is love, remembrance, passion (red); purity (white); happiness (pink); infidelity (yellow); unconscious beauty, and I love you. Wild roses have five petals. This has led to their symbolic connection to the wounds of Christ in Christian iconography. The rose also symbolizes the Virgin Mary herself, who was known as the "Mystic Rose." </span></div><br />
</div></div><div class="entry-body" style="clear: both;">This is a wonderful page on Rose Flower meaning for the many colored roses. Pink roses convey gentle emotions of admiration, joy and gratitude, as we have used on this page for you, our Relatives of Earth. </div><div class="entry-body" style="clear: both;">h<span class="Apple-style-span" style="font-size: x-small;">ttp://www.theflowerexpert.com/content/aboutflowers/flowermeanings/rose-flower-meanings</span></div><div class="entry-body" style="clear: both;"><span class="Apple-style-span"></span><br />
<div id="xofu" style="font-family: Georgia; font-size: 16px; line-height: 16px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span"><img src="https://docs.google.com/File?id=dk6qqs5_393fppt7zvp_b" style="height: 72px; width: 288px;" /></span></div><div style="font-family: Georgia; font-size: 16px; line-height: 16px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span"><a href="http://www.houseofthebeloved.net/" title="Network at the Eastern Shore, the Blue Road with the House of the Beloved"><img height="51" src="https://docs.google.com/File?id=dk6qqs5_250c3nwdcdt_b" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="47" /></a><i><b style="color: #660000;"><span class="Apple-style-span" style="color: #660000; font-size: x-large;">Rainbow Warriors of Prophecy</span></b></i><a href="http://www.whitebuffalocalfwoman.net/" title="Network at the Western Shore, the Red Road with White Buffalo Calf Woman"><img height="48" src="https://docs.google.com/File?id=dk6qqs5_141hfkg9v22_b" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="48" /></a></span></div><div style="color: #f1c232; font-family: Georgia; font-size: 16px; line-height: 16px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #f1c232; font-size: medium;"><b><span class="Apple-style-span" style="font-family: 'trebuchet ms';">Pray With Elders around the World</span></b></span></span><br />
<div style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span"><b style="color: #6fa8dc;"><a href="http://sacredsongblessings.blogspot.com/" id="l62-" style="color: #551a8b;" title="Hear Your Relatives Perfect Flowing Hearts, Sacred Song Blessings of the Heart that Blow in the Wind! aho, may your spirit fly">Sacred Song Blessings</a><br />
<a href="http://rainbowwarriorsofprophecy.blogspot.com/" id="ll3k" title="Walk into your soul, learn to walk into that talk, be bold, trust told (the winds blow), from the inside of your heart! The wisdom of time, is eternally blind, but it's about time to trust the soul. Feel your Heart!">Rainbow Warriors of Prophecy</a></b></span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span"><b style="color: #6fa8dc;"><a href="http://crystal-indigo-children.blogspot.com/" id="e2ul" title="Blessed Rainbow Colors of the Four Winds! The Winds That Blow Over Rolling Hills in Song! These are the sacred tools of light, we use on the Red Road, the Law of Love. Listen to the winds, and use the Blue Road, the Law of Song, the heart that knows the within. Aho (may your spirit fly), Follow the Heart, the Golden Dream!">Crystal (flesh) Indigo (soul) Children (dream)</a></b></span><br />
<span class="Apple-style-span"><b style="color: #6fa8dc;"><a href="http://crystal-indigo-children.blogspot.com/" id="e2ul" title="Blessed Rainbow Colors of the Four Winds! The Winds That Blow Over Rolling Hills in Song! These are the sacred tools of light, we use on the Red Road, the Law of Love. Listen to the winds, and use the Blue Road, the Law of Song, the heart that knows the within. Aho (may your spirit fly), Follow the Heart, the Golden Dream!"> </a></b><b><a href="http://peacefulwisdomprayer.blogspot.com/" id="be_s" title="To be a Rainbow Warrior for the Great Spirits (Hashem) is to Trust Your Heart, the Soul Within Dreams!">Learn Warrior Skills with the Peaceful Wisdom Prayer!</a></b></span><br />
<span class="Apple-style-span"><b><a href="http://mycomputerisprotected.blogspot.com/" id="l0ga" title="Holiness David has listed all free programs to protect your computer. He gives-a-way all service to those willing to recieve!. In other words,he will help you, email him at holinessdavid@alightfromwithin.org">My computer is protected</a></b></span></div></div><div style="font-family: Georgia; font-size: 16px; line-height: 16px; margin-bottom: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span"> <a href="http://www.ajoylightfromwithin.org/" title="Network with the Center Shore, the Sun Dance, Rainbow Warriors of Prophecy, Sanctuary and Elders"><img height="48" src="https://docs.google.com/File?id=dk6qqs5_248cr8bfpcr_b" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="44" /></a></span></div></div></div><span class="Apple-style-span"> </span></div></div><div class="post-body entry-content" style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em; text-align: center;"><a href="http://1.bp.blogspot.com/_NHJT11ixdNU/TODbL3r2DwI/AAAAAAAAFpg/_4azIW-BB_w/s1600/rose-water-pink-reflection.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_NHJT11ixdNU/TODbL3r2DwI/AAAAAAAAFpg/_4azIW-BB_w/s320/rose-water-pink-reflection.gif" width="227" /></a></div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><i style="font-family: 'Times New Roman'; font-size: medium; font-weight: bold; line-height: normal;">Teach what is right, that law is the LOVE, then when two hearts is united, we share with intelligence. However if LOVE doesn't lead the way, then we fight to unite LOVE, two broken hearts, then we know that we are walking the truth path, the love to each other, the kind that lasts, over rolling hills in time, over the suns, and into the heart of the blue seas of every one. We are the Prophecy, the Rain upon the Land, so parched, it will need a Rainbow, to serve it home the right way and know where to land (the Rainbow always lands on the pot of gold, abundance, brotherhood)!</i></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"> </span></span></div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><br />
</span></span></div><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 20px;"><a href="http://www.alightfromwithin.org/"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><span class="Apple-style-span" style="font-size: 13px;">Visit <em>Alightfromwithin.Org</em></span></span></span></a></span></span></span><br />
</div><div class="post-body entry-content" style="font-size: 13px; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 1.6em;"><br />
</div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 1.6em;"><br />
</div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 1.6em;"><br />
</div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 1.6em;"><br />
</div></div></div></div></div><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-33143731745967010322010-11-08T01:48:00.000-08:002010-11-08T02:33:37.525-08:00Chick Peas or Garbanzo Bean Recipes: Falafel or Hummus?<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_NHJT11ixdNU/TNfCco8Le-I/AAAAAAAAFl8/f2CSeqBuRj8/s1600/FreshChickPeas.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/_NHJT11ixdNU/TNfCco8Le-I/AAAAAAAAFl8/f2CSeqBuRj8/s320/FreshChickPeas.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Chick Peas</td></tr>
</tbody></table><b><i><span class="Apple-style-span" style="font-size: x-large;">Relatives, </span></i></b><br />
<b>Bean dishes around the world, shown here, fresh "Chick Peas" or the "Garbanzo Bean", supply us with protein structures, our bodies need to sustain human life. When and where meat is omitted from the diet, beans can offer a balance of carbohydrates and complete proteins, when mixed with whole grains. Around the world, cultures have passed down traditions that gift us pleasure and long life. </b><br />
<b><br />
</b><br />
<b>We hope you enjoy, Rainbow Warrior's Favorite Recipes. </b><b>Long live Daughters of Israel. Gathering commanders of kitchens around the world. </b><b>White Buffalo Calf Woman your Twin Deer Mother and Rainbow Warriors of Prophecy </b><br />
<b><br />
</b><br />
Written by Sara Hohn: Another one from the list of foods-I-didn’t-know-what-they-looked-like-fresh — These green, slightly furry pods each contain between one and three garbanzo beans (aka chick peas), a staple of Middle Eastern and Indian cuisines for thousands of years. Growing on a bushy plant, chick peas are ready to eat straight from the swollen pod – no soaking or cooking required. Younger, smaller peas taste sweet and approximate a regular green pea. The mature, plumped chick peas are a creamy yellow color resembling a tiny 1/2-inch brain, losing some of their sweetness to a nuttier, more complex flavor. Like sitting down with a basket of shelled peanuts, there’s something quite enjoyable in cracking open each chick pea pod for a tasty, fresh surprise inside.<br />
<br />
<div id="articleWrap" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="clear: left; color: #333333; float: left; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 1em; margin-right: 1em; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="falafel, felafel, pita" class="imageRight20" height="223" src="http://www.myjewishlearning.com/common/uploads/images/articles/falafel.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; float: right; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 20px; padding-right: 0px; padding-top: 20px;" width="311" /></div><h2 style="color: #e88925; font-family: arial, verdana, sans-serif; font-size: 20px; line-height: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Falafel </h2><h3 style="color: #373737; font-family: arial, verdana, sans-serif; font-size: 14px; line-height: 14px; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">About Israel's signature food--plus, a recipe.</h3><div class="options" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 3px; color: #333333; font-family: arial, verdana, sans-serif; height: 20px; line-height: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h4 style="float: left; font-size: 1em; font-style: italic; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">By Joan Nathan</h4></div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-style: normal;">Every Israeli has an opinion about falafel, the ultimate Israeli food, which is most often served stuffed into pita bread. One of my favorite spots is a simple stand in the Bukharan Quarter of Jerusalem, adjacent to Mea Shearim. The neighborhood was established in 1891, when wealthy Jews from Bukhara engaged engineers and city planners to plan a quarter with straight, wide streets and lavish stone houses. </span>Reprinted with permission from </i>The Foods of Israel Today <i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(Knopf).</i></div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">After the Russian Revolution, with the passing of time and fortunes, the Bukharan Quarter lost much of its wealth, but even so the area retains a certain elegance. There, the falafel is freshly fried before your eyes and the balls are very large and light. Shlomo Zadok, the elderly falafel maker and falafel stand owner, brought the recipe with him from his native Yemen.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Zadok explained that at the time of the establishment of the state, <i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">falafel</i>--the name of which probably comes from the word <i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">pilpel</i>(pepper)--was made in two ways: either as it is in Egypt today, from crushed, soaked fava beans or fava beans combined with chickpeas, spices, and bulgur; or, as Yemenite Jews and the Arabs of Jerusalem did, from chickpeas alone.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">But favism, an inherited enzymatic deficiency occurring among some Jews--mainly those of Kurdish and Iraqi ancestry, many of whom came to Israel during the mid 1900s--proved potentially lethal, so all falafel makers in Israel ultimately stopped using fava beans, and chickpea falafel became an Israeli dish.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">The timing was right for falafel in those early years, with immigrants pouring in. Since there was a shortage of meat, falafel made a cheap, protein-rich meal ; and people liked it.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Rachama Ihshady, daughter of the founder of another favorite Jerusalem falafel joint, Shalom's Falafel on Bezalel Street, told me that her family recipe, also of Yemenite origin, has not changed since British times. Using the basics taught to me by these falafel mavens, I have created my own version, adding fresh parsley and cilantro, two ingredients I like and which originally characterized Arab falafel in Israel.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Give me mine wrapped in a nice warm pita bread, swathed in tahina sauce and overflowing with pickled turnip and eggplant, chopped pep pers, tomatoes, cucumbers, <i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">amba </i>(pickled mango sauce)--and make it<i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">harif, </i>Hebrew for "hot." The type of hot sauce used, of course, depends on the origin of the falafel maker.</div><div class="separator" style="clear: both; color: #333333; font-family: arial, verdana, sans-serif; line-height: 14px; text-align: center;"><a href="http://3.bp.blogspot.com/_NHJT11ixdNU/TNfA9zNI_ZI/AAAAAAAAFl0/vD9mO5r8w3Y/s1600/falafel+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_NHJT11ixdNU/TNfA9zNI_ZI/AAAAAAAAFl0/vD9mO5r8w3Y/s320/falafel+(1).jpg" width="320" /></a></div><h3 style="color: #373737; font-family: arial, verdana, sans-serif; font-size: 14px; line-height: 14px; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">A Falafel Recipe</h3><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">YIELD: ABOUT 20 BALLS</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup dried chickpeas </div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon cumin</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Half a large onion, roughly chopped (about 1 cup) </div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon baking powder</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4-6 tablespoons flour</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons finely chopped fresh parsley</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Soybean or vegetable oil for frying</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Chopped tomato for garnish</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons finely chopped fresh cilantro </div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Diced onion for garnish</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon salt </div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Diced green bell pepper for garnish, diced cucumbers, mint leaves or diced fresh tomatoes</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon dried hot red pepper </div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Tahina sauce</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 cloves garlic </div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pita bread (any flat bread or whatever other bread you may have in the house will do also)</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NHJT11ixdNU/TNfBeICA-WI/AAAAAAAAFl4/S1b_KumdLpo/s1600/falafels1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_NHJT11ixdNU/TNfBeICA-WI/AAAAAAAAFl4/S1b_KumdLpo/s200/falafels1.JPG" width="200" /></a></div>1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few min utes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.</div><div style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em;">Note: Egyptians omit the cilantro and substitute fava beans for the chickpeas.</div><div style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em;"><br />
</div><br />
<span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;">ALSO RECOMMEND</span></span><br />
<a href="http://1.bp.blogspot.com/_NHJT11ixdNU/TNe4gjTHdbI/AAAAAAAAFlo/p_gRHH1Qpuc/s1600/hummus_with_tahini.15800048.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="307" src="http://1.bp.blogspot.com/_NHJT11ixdNU/TNe4gjTHdbI/AAAAAAAAFlo/p_gRHH1Qpuc/s320/hummus_with_tahini.15800048.jpg" style="cursor: move;" width="320" /></a><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: black; line-height: 14px;"></span><b><span class="Apple-style-span" style="font-size: x-large;"></span></b></span></span><br />
<h2 style="font-family: arial, verdana, sans-serif; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #e88925; font-size: 20px; font-weight: bold; line-height: 14px;">Israeli Hummus Recipe</span></span></span></span></h2><h2 style="font-family: arial, verdana, sans-serif; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #e88925; font-size: 20px; font-weight: bold; line-height: 14px;"></span>You've seen it in the stores. Now you can make it at home. </span></span></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 18px;">By Joan Nathan</span></span></h2><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 18px;">I have been making hummus for years and have concluded that despite the temptation to use canned chickpeas, the flavor is much better when it is made with dried chickpeas found at Middle Eastern or Indian food stores. First I soak a large quantity overnight, cook some, and then drain and freeze the rest in two-cup batches in plastic bags.Reprinted with permission from The Foods of Israel Today (Knopf).</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;">Whenever I need them for hummus, falafel, or for the many chickpea soups and stews in this book, I just take them out of the freezer. When substituting canned beans, figure that one cup of raw chickpeas equals two cups of cooked or canned. Some old-time cooks in the Middle East either peel cooked chickpeas or pass them through a food mill before using them. I find there is no need for this laborious extra step. I add to my hummus a little bit of cumin, which blends beautifully with the garlic and lemony flavor.</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"></span></span><br />
<h3 style="color: #373737; font-family: arial, verdana, sans-serif; font-size: 14px; line-height: 14px; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">A Hummus Recipe</span></h3><div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">YIELD: About four cups, or six-to-eight servings</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">1 cup dried chickpeas (1 can 16oz, small batch)</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">1 cup tahina (2 tablespoon, small batch)</span></div></div><div style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">1/2 cup lemon juice, or to taste (less, small batch)</span></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><br />
</span></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">2 cloves garlic, or to taste (less, small batch)</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">1 teaspoon salt (to taste, small batch)</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">Freshly ground pepper to taste</span></div></div><div style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">1/2 teaspoon ground cumin, or to taste</span></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><br />
</span></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">3 tablespoons extra virgin olive oil</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">2 tablespoons pine nuts (small batch, optional)</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">Dash of paprika or sumac</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">2 tablespoons chopped fresh parsley or cilantro</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="" border="0" height="209" src="http://www.myjewishlearning.com/images/legacy/Humus_files/image001.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" width="140" /></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="clear: left; color: #423f3f; float: left; font-size: 13px; margin-bottom: 1em; margin-right: 1em;"></span><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.</span></div></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">6. Serve with cut-up raw vegetables and warm pita cut into wedges</span></div></div><div style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;">Note: You can also add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken just add some water to make it the right consistency.</span></div><div style="color: #423f3f; font-family: arial, verdana, sans-serif; font-size: 13px; letter-spacing: 0.02em; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><br />
</span></div><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: medium; letter-spacing: 0.02em; line-height: normal;"><a href="http://www.myjewishlearning.com/ix_author.php?aid=45981" style="color: #1151ac; font-size: 12px; line-height: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><img alt="Joan Nathan" src="http://www.myjewishlearning.com/common/uploads/images/authors/j-nathan.jpg" style="border-color: initial; border-color: initial; border-color: initial; border-color: initial; border-style: initial; border-style: initial; border-style: initial; border-width: initial; cursor: move; float: left; margin-bottom: 0px; margin-left: 2px; margin-right: 14px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Joan Nathan" /></a></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 14px;">Joan Nathan lived in Israel for three yeas where she worked for Mayor Teddy Kollek of Jerusalem. She is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly. Thank you Joan Nathan for your contribution to Falafel and Hummus. And Thank you h</span></span><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 12px; line-height: 14px;">ttp://www.myjewishlearning.com/culture/2/Food/Ashkenazic_Cuisine/Israel/Hummus.shtml</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, verdana, sans-serif; font-size: 12px; line-height: 14px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: arial, verdana, sans-serif; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, serif; line-height: 22px;"><b style="color: #cce4ff; font-size: 14px; font-weight: bold;"><i><span class="Apple-style-span" style="color: #cce4ff; font-family: Georgia, serif; font-size: 14px; font-style: normal; line-height: 22px;"><br />
</span></i></b></span></span></div><div id="xofu" style="color: #cce4ff; font-size: 14px; font-weight: bold; text-align: center;"><b><i><img src="https://docs.google.com/File?id=dk6qqs5_393fppt7zvp_b" style="border-bottom-color: rgb(97, 49, 189); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(97, 49, 189); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(97, 49, 189); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(97, 49, 189); border-top-style: solid; border-top-width: 1px; height: 72px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; width: 288px;" /></i></b></div><div style="color: #cce4ff; font-size: 14px; font-weight: bold; text-align: center;"><b><i><a href="http://www.houseofthebeloved.net/" style="color: #ffff66; text-decoration: none;" title="Network at the Eastern Shore, the Blue Road with the House of the Beloved"><img height="51" src="https://docs.google.com/File?id=dk6qqs5_250c3nwdcdt_b" style="border-bottom-color: rgb(97, 49, 189); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(97, 49, 189); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(97, 49, 189); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(97, 49, 189); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="47" /></a><i><b style="color: #660000;"><span style="color: #660000; font-size: x-large;">Rainbow Warriors of Prophecy</span></b></i><a href="http://www.whitebuffalocalfwoman.net/" style="color: #ffff66; text-decoration: none;" title="Network at the Western Shore, the Red Road with White Buffalo Calf Woman"><img height="48" src="https://docs.google.com/File?id=dk6qqs5_141hfkg9v22_b" style="border-bottom-color: rgb(97, 49, 189); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(97, 49, 189); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(97, 49, 189); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(97, 49, 189); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="48" /></a></i></b></div><div style="font-size: 14px; font-weight: bold; text-align: center;"><b><i><span style="color: #f1c232; font-size: medium;"><b>Pray With Elders around the World</b></span><br />
</i></b><br />
<div style="text-align: center;"><b><i><b><a href="http://sacredsongblessings.blogspot.com/" id="l62-" style="color: #551a8b; text-decoration: none;" title="Hear Your Relatives Perfect Flowing Hearts, Sacred Song Blessings of the Heart that Blow in the Wind! aho, may your spirit fly">Sacred Song Blessings</a><br />
<a href="http://rainbowwarriorsofprophecy.blogspot.com/" id="ll3k" style="text-decoration: none;" title="Walk into your soul, learn to walk into that talk, be bold, trust told (the winds blow), from the inside of your heart! The wisdom of time, is eternally blind, but it's about time to trust the soul. Feel your Heart!"><span class="Apple-style-span" style="color: #073763;">Rainbow Warriors of Prophecy</span></a></b></i></b></div><div style="text-align: center;"><b><i><b><a href="http://crystal-indigo-children.blogspot.com/" id="e2ul" style="text-decoration: none;" title="Blessed Rainbow Colors of the Four Winds! The Winds That Blow Over Rolling Hills in Song! These are the sacred tools of light, we use on the Red Road, the Law of Love. Listen to the winds, and use the Blue Road, the Law of Song, the heart that knows the within. Aho (may your spirit fly), Follow the Heart, the Golden Dream!"><span class="Apple-style-span" style="color: #073763;">Crystal (flesh) Indigo (soul) Children (dream)</span></a></b></i></b></div><div style="text-align: center;"><b><i><b><a href="http://crystal-indigo-children.blogspot.com/" id="e2ul" style="text-decoration: none;" title="Blessed Rainbow Colors of the Four Winds! The Winds That Blow Over Rolling Hills in Song! These are the sacred tools of light, we use on the Red Road, the Law of Love. Listen to the winds, and use the Blue Road, the Law of Song, the heart that knows the within. Aho (may your spirit fly), Follow the Heart, the Golden Dream!"><span class="Apple-style-span" style="color: #073763;"> </span></a></b><b><a href="http://peacefulwisdomprayer.blogspot.com/" id="be_s" style="text-decoration: none;" title="To be a Rainbow Warrior for the Great Spirits (Hashem) is to Trust Your Heart, the Soul Within Dreams!"><span class="Apple-style-span" style="color: #073763;">Learn Warrior Skills with the Peaceful Wisdom Prayer!</span></a></b><span class="Apple-style-span" style="color: #073763;"><br />
<b><a href="http://mycomputerisprotected.blogspot.com/" id="l0ga" style="text-decoration: none;" title="Holiness David has listed all free programs to protect your computer. He gives-a-way all service to those willing to recieve!. In other words,he will help you, email him at holinessdavid@alightfromwithin.org">My computer is protected</a></b></span></i></b></div></div><div style="color: #cce4ff; font-size: 14px; font-weight: bold; text-align: center;"><b><i> <a href="http://www.ajoylightfromwithin.org/" style="color: #ffff66; text-decoration: none;" title="Network with the Center Shore, the Sun Dance, Rainbow Warriors of Prophecy, Sanctuary and Elders"><img height="48" src="https://docs.google.com/File?id=dk6qqs5_248cr8bfpcr_b" style="border-bottom-color: rgb(97, 49, 189); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(97, 49, 189); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(97, 49, 189); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(97, 49, 189); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="44" /></a></i></b></div><div class="separator" style="clear: both; font-size: 14px; font-weight: bold; text-align: center;"><a href="http://3.bp.blogspot.com/_NHJT11ixdNU/TNfQ7w0zpuI/AAAAAAAAFmA/dDARz2nxeyE/s1600/Chick_peas_Kabuli_chana_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="216" src="http://3.bp.blogspot.com/_NHJT11ixdNU/TNfQ7w0zpuI/AAAAAAAAFmA/dDARz2nxeyE/s320/Chick_peas_Kabuli_chana_.jpg" width="320" /></a></div><div style="color: #cce4ff; text-align: left;"><div style="color: black; font-family: 'Times New Roman'; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Image: Dried Chick Peas</span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i>Blessings come from a pod, bringing richness to our yards, gardens of paradise, that's what we see, the heart of abundance in you and me. There is a seed, that knows to grow, into lush gardens overgrow, our heart believe in places of dreams, where all does flower and produce live, a green (grass home).</i></b></div></div></div></div></div></div></div></div><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-54186185418444423562009-10-20T14:49:00.000-07:002009-10-20T15:10:24.038-07:00Schnitzel is a Breaded Chicken also Called Israeli CutletsIn all my years living in and visiting Israel, I never tired of the crisp, freshly breaded and fried cutlets known as schniztel. Adapted by immigrants from the classic Viennese <i>Wiener Schnitzel</i> made with veal (Veal Cutlets), the Israeli version originally featured turkey, which was much more plentiful at the onset of the Jewish State than beef, or even chicken.<br />
<div id="articleWrap"><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Schnitzel or delcious chicken cutlets" class="imageRight20" src="http://www.myjewishlearning.com/common/uploads/images/misc/schnitzel.jpg" style="height: 196px; width: 246px;" /><br />
</div><h2>Schnitzel: Israeli Cutlets</h2><h3>The ultimate comfort food.</h3><script src="http://s7.addthis.com/js/200/addthis_widget.js" type="text/javascript">
</script> In Israel you'll find a wide variety of schnitzel, adapted to adhere to familial or ethnic traditions and tastes. I like mine a bit spicy and add sesame seeds for a subtle nuttiness. I also prefer a coating of bread crumbs, which provide a crisper crust than matzah meal, which is denser and absorbs more oil.<br />
The spices here are only a recommendation--it's fun to adjust the herbs to your liking. The smaller tenders make a great snack for kids, and any leftover schnitzel is superb as a day-after sandwich, stuffed into a pita with some salad and a drizzle of tahini.<br />
<h3>Ingredients</h3>Serves 3 to 4 (depending on your appetite).<br />
1 1/2 pounds skinless boneless chicken or turkey breast (about 6 breasts), split and trimmed<br />
1/2 teaspoon salt, plus more for seasoning<br />
1/4 teaspoon black pepper, plus more for seasoning<br />
1 cup bread crumbs<br />
2 tablespoons sesame seeds<br />
1/2 teaspoon paprika<br />
1/2 teaspoon garlic powder<br />
1/4 teaspoon chili powder or cayenne<br />
1/2 teaspoon dried parsley<br />
1/2 cup flour<br />
2 eggs, beaten<br />
1/2 cup oil for frying<br />
<h3>Directions</h3>Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, and chili powder/cayenne in a Ziploc bag and shake to combine.<br />
Transfer to a shallow pie plate or other similar dish. Reserve.<br />
Trim tenders from chicken and reserve. Season on both sides with salt and pepper.<br />
Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1/4 inch.<br />
Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.<br />
Heat oil over medium-high heat in a heavy skillet until hot but not smoking.<br />
Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes.<br />
Flip and fry an additional 2-3 minutes.<br />
Drain on paper towels, season with salt and pepper to taste and serve hot.<i><br />
</i><br />
<div class="author"><img alt="Adeena Sussman" src="http://www.myjewishlearning.com/common/uploads/images/authors/a-sussman.jpg" /> Written by Adeena Sussman is a food writer and chef based in New York. She writes the bimonthly food column "Season to Taste" for <i>Hadassah Magazine</i>.<br />
<br />
<b>Below is a version </b><b><i><span style="color: #20124d;">White Buffalo Calf Woman</span></i> makes, who feeds the world creates and makes for all. None have refused this recipe. It is a favorite for anyone who has the pleasure of eating this food. Breaded Chicken can be made more than one way. And one of the most delicious foods, as Adeena Sussman says, "the Ultimate Comfort Food." I have made this with limited ingredients, and always a big hit with any crowd. Often, I have been asked to make a restaurant, but how can we sell our worth, when we can just invite others over to eat with us, as a gift from God, the Oneness of the sacred circle. Sharing is the way of love. Bring this to the next picnic or bring to a neighbor as a gift, for they will be so pleased, they will surely ask you for the recipe.<br />
</b><br />
<b><span style="font-size: large;"> </span></b><br />
<h3>Ingredients</h3><b>Chicken Boneless Thigh Pieces (I search out organic, however seek out the best quality you can find. Read your packages, and if the farms are local. Local foods are always fresher and organic maintains that the chickens are taken care of properly, and not is small cages where they cannot run around. Free range chickens are happier chickens blessed by God. Don't forget to bless all your ingredients for their lives are gifted to us, in order that we may continue onward in the world of flesh, the paradise of Earth.)</b><br />
<br />
<b><i>Eggs</i> (Seek non-fertilized eggs, in the event an egg is fertilized, a speck of red blood is inside the egg, throw it out. Fertilized eggs have blood in them and are prohibited by Jewish Kosher Law)</b><br />
<b><i><span style="font-size: small;">Flour</span></i> (organic white flour, enough to coat the chicken twice)</b><br />
<b><i><span style="font-size: small;">Salt </span></i>(sea salt, large crystalline pieces, as many processed salts are smaller or have coatings upon them to prevent them from sticking together. Read your boxes.)<br />
</b><br />
<b><i>Pepper</i> (I used cracked fresh pepper, as this offers a wonderful taste, however, this can be left out completely, because it can affect the color, and fine white pepper can be used, to avoid color changes or flecks of black pepper on your breaded meats. Often you can't even recognize it in your breaded part of your Schnitzel.)</b><br />
<b></b><br />
<b><i>Oil</i> to fry chicken (I use coconut oil because it can be used at high temperatures without denaturing the oil. Other oils easily get rancid with cooking at high temperatures. Another oil that is good to use, is peanut oil. Always use organic oils if you can, however if you are on a budget, peanut oil is economical and plentiful in all the markets. Please avoid corn oils, unless organic. Corn oil can also be used at high heats. All other oils should not be used, as these oils become denatured, or act like foreign objects within our blood streams. In other words, it is like eating hydrogenated oils, plainly not good for the body, and these foreign objects which are forms of fat molecules, get trapped within your own fat molecules in the body, and Cancer can set in. Please use organic coconut oils. This may cost you a little bit more, but the flavor and quality of your foods, will be delightful. Do not deep fry, but use plentifully to ensure a good crisp chicken)</b><br />
<br />
<b><i>Frying Pan </i>(A good frying pan is essential, and don't use anything coated with slippery coatings. these coatings can be chipped off into your foods, more specifically teflon, which and can be deadly for your bodies and trapped inside your colon. It is best to use a good cast iron frying pan, which has been seasoned or oiled with heat. This provide a natural carbon coating, which is non stick for your frying pan. Also, any good steal frying pan will do the job, just use a heavy pan, or make sure your chicken is cooked all the way through via a low oven when done frying or low heated pan to continue cooking. Water and steam can cause problems, so be sure, your lid used, is cracked open and frequently wipe the frying pan lid to avoid any water in your frying. This is especially true for your cast iron pan, as iron will rust with any water, and your foods will not taste good. Always store your finished product in another container, unless you are using a steal frying pan. I usually store my finished product on a plate and allowed to cool, and leave at room temperature for one day covered. You can also store in a plastic container, but be sure, it is a high quality plastic, as all plastics now a days, leak gases into your foods. Plastic containers are labeled with numbers on the bottom. The more you can see through the container, the higher quality of plastics used. Use number 1 if you can, and often water bottles use this high quality plastics, to avoid changes in flavor of the purified waters.)<br />
</b><br />
<b><br />
</b><br />
<h3>Directions</h3><b>This recipe is time consuming, but every bit worth the time. If you make extra, you will have a wonderful left overs that can be used for anything you can think of. But surely good enough, to eat plainly cold as a quick snack or between two pieces of bread for a sandwich. I think, breaded chicken is a favorite, so many ways. This even can be cut into pieces and fried with vegetables as a quick stir fry.<br />
</b><br />
<b><br />
</b><br />
<b>I do not wash my chicken parts, as this causes salmonella bacteria, a gram-negative pathogenic bacteria</b><b> to be spread around. You could dry them with paper towels, however you need be precautionary and dispose of paper towels in the garbage right away. It is best to avoid any contact with anything, but your limited utensils. Cooking at high temperatures insure, that all bacteria is thoroughly cooked. Chicken is high in bacteria content, and children should not handle this foods unless cooked. Also eggs are from chickens and are considered high in bacteria content. Have all participants who are cooking these foods, wash your hands frequently and avoid any contact with surfaces that are not later cleansed with bleach. All uncooked chicken and eggs, should be cleansed and purified with bleach, as this is a high bacteria content. Children under the age of one year, can die when having contact with raw eggs, and some ice creams have raw eggs in them. Please be aware and start with good quality ingredients, to avoid symptoms down the road. And use good hygiene skills and wash your hands regularly. </b><br />
<b><br />
</b><br />
<b>Use enamel coated bowls if you have them or glass pie pans, as these both will offer you, a smooth surface that is easy to clean after you are done.</b><br />
<b><br />
</b><br />
<b>Start by creating two shallow bowls to dip one with flour, salt (abundant amount of salt as most will be thrown out with unused flour coating, since the salt crystals are heavier than the flour) and pepper (if used). And in the other bowl the mixed eggs, both yolk and whites. Then bring your chicken right out of your package into the dipping bowls. First dip your chicken into the flour, then back into your egg. Coat both sides, then back into your flour again. This gets messy, but if you use several forks for each batter, it can be controlled. </b><br />
<b><br />
</b><br />
<b>Make sure your pan is hot, with hot oil waiting to receive your breaded chicken thighs. Fry both sides golden brown. Make sure not to burn your chicken coating. If you like, I have added the finished golden fried onto a baking sheet and continue to heat and cook all the way through, in the oven at low temperatures (around 325 degrees for an additional 30 minutes. Or if you like, when finished with all the chicken frying, bring all browned pieces into the frying pan, and set on top of each other, while you leave at low temperature for an additional half hour on the stove top. Please be sure, your lid is eschewed or slightly open as to not acquire any water upon the chicken. Or watch out for your chicken and if need be rotate the pieces so none will be burned, while lid is upon the batch that is being finished. When finished, let all chicken rest before serving, as this continues to cook and ensures that your chicken is completely done within. Check by cutting one piece open to ensure fully cooked with no blood visible.<br />
</b><br />
<br />
<b>Eat your Schnitzel or Breaded Chicken hot or cold. We often eat with rice and a green vegetable on the side, and use left overs the next day. Enjoy, as I know this is always received well by all. Remember to bless your foods before eating, and start with good quality ingredients. An important note, amounts are not added here, and you will have to just add more flour if you need to, but usually you can get a better judgment with each time you make this wonderful food.<br />
</b><br />
<b><br />
</b><br />
<b>All we eat, remember that this is a gift from the Heavens upon the Earth, so it is important that we are grateful, with blessings, before you start, while you are cooking and before you eat your foods. God bless wonderful foods, the gifts from Gods, you and your neighbors. Don't forget to bless, all the hands that made it possible for you to enjoy the wealth of the world, and invite someone to share your foods, when you eat. Eat together, for we are to gather under the house of the beloved children of the Great Spirits in the Heavens. And we, Holiness David and I, always invite the spirit world to eat with us, as we share what we eat together from our plates with Heaven and Earth, the blessings of all.</b><br />
<br />
<div id="cdka" style="text-align: center;"><img src="http://docs.google.com/File?id=dk6qqs5_393fppt7zvp_b" style="height: 72px; width: 288px;" /><br />
</div><br />
<br />
<div style="text-align: center;"><a href="http://www.houseofthebeloved.net/" target="_blank" title="Network with the House of the Beloved"><img height="51" src="http://docs.google.com/File?id=dk6qqs5_250c3nwdcdt_b" width="47" /></a> <i><b style="color: #660000;"><span style="color: #660000; font-size: x-large;">Fire Offers </span></b></i><i><b style="color: #660000;"><span style="color: #660000; font-size: x-large;">Purification </span></b></i><a href="http://www.whitebuffalocalfwoman.net/" target="_blank" title="Network with White Buffalo Calf Woman"><img height="48" src="http://docs.google.com/File?id=dk6qqs5_141hfkg9v22_b" width="48" /></a><br />
</div><div style="color: #f1c232; text-align: center;"><span style="color: #f1c232; font-size: medium;"><b><span style="font-family: Trebuchet MS;"><br />
Pray With Elders around the World</span></b></span><br />
<br />
<div style="text-align: center;"><b style="color: #6fa8dc;"><a href="http://sacredsongblessings.blogspot.com/" id="s2nx" target="_blank" title="Sacred Songs of the Heart that Blow in the Wind! aho, may your spirit fly">Hear Your Relatives Perfect Flowing Hearts</a></b><br />
<br />
</div><span style="font-size: small;"><b><span style="font-family: Trebuchet MS;"><a href="http://peacefulwisdomprayer.blogspot.com/" id="f1js" target="_blank" title="To be a Warrior for Hashem is to Trust Your Faith!">Learn Warrior Skills with the Peaceful Wisdom Prayer</a><br />
</span></b></span><br />
<div></div></div><div style="text-align: center;"> <a href="http://www.ajoylightfromwithin.org/" target="_blank" title="Warriors, Sanctuary and Elders"><img height="48" src="http://docs.google.com/File?id=dk6qqs5_248cr8bfpcr_b" width="44" /></a><br />
</div></div></div><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-10574276375031077852009-07-13T16:38:00.000-07:002009-07-13T16:42:31.321-07:00Lemon Lavender Cake Recipe<embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed> Cake for a winter's morning.<div id="articleWrap"> <div class="options"> <h4><img src="http://www.myjewishlearning.com/common/uploads/images/authors/t-fox.jpg" alt="Tamar Fox" />By Tamar Fox</h4></div>In Israel, <a href="javascript:showILG('Tu_Bishvat.htm');" class="ilg">Tu Bishvat</a> is at the end of winter, when the country is beginning to bloom, and the rainy season is in full force. It makes sense that rabbis living in the Middle East would have chosen to mark the birthday of the trees when nature begins to recover from the cold, and lots of fruits are newly available.<br /><p> But for those of us living in North America, Tu Bishvat often comes at a time of snow, sleet, and freezing rain, when the fruit in the grocery store is mealy and a little gross.<br /><br />So how do you celebrate a holiday of trees and fruits when not much is in season, and you don't want to eat fruit that tastes like a factory? This recipe calls for lemons, which are easy to get in the winter, and make for a strong and fruity cake. The lavender adds an unexpectedly gentle and soothing aroma. A perfect dessert for the end of your Tu Bishvat Seder.</p> <h3>Ingredients:</h3><h3><img alt="" class="imageRight20" src="http://www.myjewishlearning.com/common/uploads/images/articles/lemon_cake.jpg" width="251" height="215" /><br /></h3> <p> </p>2/3 cup hot water<br />2 tablespoons dried lavender (available at specialty spice and Asian grocery stores)<br />4 cups all-purpose flour<br />1 tablespoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />8 ounces unsalted butter, at room temperature<br />2 1/4 cups granulated sugar<br />3 tablespoons freshly grated lemon zest<br />3 eggs<br />1/4 cup freshly squeezed lemon juice<br />1 cup yogurt <i>(I used vanilla flavored, but plain or lemon would be fine, as would sour cream)</i> <p><strong>For the glaze</strong><i>:</i><br />1 cup prepared icing<br />2 tablespoons dried lavender<br />1/3 cup hot water</p> <h3>Directions:</h3> <p>Preheat the oven to 325F. Oil a 12-cup bundt pan.<br /><br />Boil water. Add lavender to hot water and allow to steep.<br /><br />Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside.<br /><br />Combine butter, sugar, and lemon zest in a large bowl using electric beaters. Beat for 2 to 3 minutes. Add eggs, one at a time, making sure each egg is fully mixed into the batter before adding another. After the last egg is incorporated, slowly add the lemon juice and mix for one more minute. Scrape down the sides of the bowl and mix for 30 seconds to make sure all of the ingredients are fully incorporated.<br /><br />Strain the lavender from the hot water, and add the water (which should be--surprise!--lavender colored) to the yogurt stirring slightly. It won't totally incorporate, but don't worry about it.<br /><br />Alternate adding small amounts of the flour mixture and the yogurt mixture to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter. Pour batter into prepared bundt pan, filling two thirds of the pan.<br /><br />Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown. Check the center of the cake with a skewer. It will come out clean when the cake is finished. Let cool in the pan on a wire rack for at least 20 minutes.<br /><br />Loosen the sides of the cake with a sharp knife. Place serving plate, upside down, on the top of the cooled bundt pan and invert the pan to remove the cake.Let cake cool completely.<br /><br /><i>Glazing the cake:</i></p> <p>Boil the water and add the lavender. Allow to steep for about twenty minutes (this can be done while the cake is baking). Strain the lavender, reserving the water.</p> <p>Using plain vanilla or butter cream icing (you can buy it prepared or make it yourself if you're feeling ambitious), measure a cup of icing into a microwave safe bowl and microwave for 20-25 seconds until icing is much thinner. Stirring constantly, pour the water into the icing in a thin stream. Continue stirring until the consistency is thin and even.</p> <p>Carefully spoon the glaze over the top of the bundt cake,allowing it to drip into the center and on the outside.</p> <p>Makes about 10 servings.<br /></p> <div class="author"> </div> </div><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-40096181307278193292009-05-28T00:59:00.000-07:002009-05-28T01:37:37.230-07:00Campfire Potatoes and Buckskin Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NHJT11ixdNU/Sh5LDp2XRbI/AAAAAAAABBw/PObYMzRnKxk/s1600-h/2480745081_e9b0474a18.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NHJT11ixdNU/Sh5LDp2XRbI/AAAAAAAABBw/PObYMzRnKxk/s400/2480745081_e9b0474a18.jpg" alt="" id="BLOGGER_PHOTO_ID_5340788734253548978" border="0" /></a><br /><span style="font-weight: bold;">Campfire Dutch Oven Potatoes</span><br /><br />30 to 35 golf-ball size new red potatoes<br />1 medium onion or 3 or 4 green onions<br />1/4 cup coconut oil or lard<br />1 jalapeno (hot pepper) cut in very small pieces or 1 tablespoon black pepper<br />Salt generous over potatoes<br /><br /><br /><br /><br /><br /><br /><br />Lightly oil Dutch Oven or Cast Iron Skillet. I have even used aluminum foil, careful do not move once placed on/near coals, except to remove.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NHJT11ixdNU/Sh5JnWUS_SI/AAAAAAAABBo/VP4oJUQnjdc/s1600-h/potatoes_Full.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 345px; height: 230px;" src="http://4.bp.blogspot.com/_NHJT11ixdNU/Sh5JnWUS_SI/AAAAAAAABBo/VP4oJUQnjdc/s400/potatoes_Full.jpg" alt="" id="BLOGGER_PHOTO_ID_5340787148462423330" border="0" /></a>Wash potatoes, but do not peel.<br />Cut potatoes in half and place in bottom of Dutch oven.<br />Chop onion and place on top of potatoes.<br />Place chunks of coconut oil (if cold, warm dribble) on top of potatoes and onions.<br />Bake on hot coals for 30 to 45 minutes, with lid on, or covered with plate/foil to create oven.<br /><br /><br /><br /><br /><br /><br />Next, add your favorite fixin’s. Butter, sour cream, chives, cheddar cheese, or whatever you stomach desires. You can pair the potato with some baked chicken or other parve foods.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NHJT11ixdNU/Sh5LjdlVQEI/AAAAAAAABB4/I-T3TLNwdgw/s1600-h/167467567_f8d55bcfa1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_NHJT11ixdNU/Sh5LjdlVQEI/AAAAAAAABB4/I-T3TLNwdgw/s400/167467567_f8d55bcfa1.jpg" alt="" id="BLOGGER_PHOTO_ID_5340789280716701762" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Buckskin Bread</span></span><br />The name comes from the color of the baked loaf. This bread has a fine-crumbed texture and a silky, light tan crust. It is popular with many Northwest Coast tribes. 2 cups unbleached flour 1 teaspoon baking powder 1 teaspoon salt 1 cup water Heat oven to 400 degrees F or Campfire.<br /><br />Sift dry ingredients into a mixing bowl. quickly mix in the water. Press dough into a greased 9-inch metal pie plate or a cast iron pan with lid.<br /><br />Bake bread for about 30 minutes, until very lightly browned on top. Check your bread and temperture of fire every 5 minutes. This bread can be done as quick as 12 minutes. Keep a close watch, since you are at a live fire, your eyes and knowing will keep your food nice and brown. Turn bread out and let cool on a rack, if it makes it that far. Makes 1 loaf.<br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed><br /><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>Wh</em></a></small><small><a href="http://whitebuffalocalfwoman.ning.com/"><em>iteBuffaloCalfWoman.Ning.Com</em></a></small><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-66554721777100681022009-05-28T00:54:00.000-07:002009-05-28T00:58:21.422-07:00BUFFALO VEGETABLE STEW<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NHJT11ixdNU/Sh5DffzFW3I/AAAAAAAABBI/5N7yVzxtz6A/s1600-h/buffalostew.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 171px; height: 171px;" src="http://3.bp.blogspot.com/_NHJT11ixdNU/Sh5DffzFW3I/AAAAAAAABBI/5N7yVzxtz6A/s400/buffalostew.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5340780416498752370" /></a><br /><br />2 lbs buffalo meat<br />1/4 cup oil <br />2 large chopped onions <br />2 cloves of minced garlic <br />2 cups of corn <br />8 cups water <br />1 tsp.salt; <br />1 tsp.oregano; <br />1/2 tsp.pepper <br />4 carrots, sliced <br />3 potatoes, cubbed <br />1 green pepper(optional) <br /><br />Directions<br />Cut buffalo in cubes, brown in oil. Put meat aside and saute garlic and onions in the buffalo oil. Return the meat into pan, add water, corn, salt, pepper. Cook for 2 hours, or until meat tender. Add the vegetables and continue to cook until done, about 30 minutes.<br /><br /><br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed><br /><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-56300933920031969372009-05-24T03:14:00.000-07:002009-05-25T15:53:23.480-07:00Indian Fry Bread (Hoe Cake)<h2><span style="color: rgb(153, 0, 0);font-size:180%;" >Indian Fry Bread</span><br /><i>ga-do di-gv-tsa-la-nv-h</i><i>i a-yv-</i><i>wi-ya</i></h2> <a href="http://4.bp.blogspot.com/_NHJT11ixdNU/ShmhHaRfYUI/AAAAAAAABAg/d00Vtu-Pi-s/s1600-h/3-sisters-casserole_frying-bread.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://4.bp.blogspot.com/_NHJT11ixdNU/ShmhHaRfYUI/AAAAAAAABAg/d00Vtu-Pi-s/s400/3-sisters-casserole_frying-bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5339475981908271426" border="0" width="379" height="257" /></a> 3 cups flour<br />1 tablespoon baking powder<br />1/2 teaspoon salt<br />1 cup warm water<br />Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes. Pull off large egg-sized balls of dough and roll out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. Serve hot. Try brushing on honey, or making into an Indian Taco.<br /><b style="color: rgb(153, 0, 0);"><span style="font-size:180%;">Buttermilk Fry Bread</span></b><br />Substitute buttermilk for water. Follow the same recipe.<br /><br /><span style="color: rgb(153, 0, 0);font-size:180%;" ><b>Navajo Fry Bread Recipe<br /></b></span>by Cynthia Detterick-Pineda<br /><br />Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food.<br /><br />1 cup unbleached flour<br />1/4 teaspoon salt<br />1 teaspoon powdered milk<br />1 teaspoon baking powder<br />1/2 cup water<br />Vegetable oil for frying<br /><br />Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.<br /><br />Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.<br /><br />Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”<br /><br />Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.<br /><br />Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.<br /><br />Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.<br /><br /><a href="http://4.bp.blogspot.com/_NHJT11ixdNU/ShktlLUYGqI/AAAAAAAABAA/LdGQd7qA5tk/s1600-h/FryBread2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; width: 199px; height: 152px;" src="http://4.bp.blogspot.com/_NHJT11ixdNU/ShktlLUYGqI/AAAAAAAABAA/LdGQd7qA5tk/s400/FryBread2.jpg" alt="" id="BLOGGER_PHOTO_ID_5339348949941099170" border="0" /></a><span style="font-size:180%;"><span style="color: rgb(153, 0, 0);"><b>Indian Fry Bread (Hoe Cake)</b></span></span><br /><br />* 3 cups all-purpose flour<br />* 4 teaspoons baking powder<br />* 1 teaspoon salt<br />* 2 tablespoons shortening<br />* Enough cold water to make a soft, but firm dough;3/4 to 1 cup liquid<br /><br /><b>METHOD</b><br /><br />Combine flour, baking powder and salt. Add shortening and cut through with knife until mixture resembles coarse crumbs.<br /><br />Add liquid to make a dough that is soft but not sticky. If it is too sticky, just add a little flour, two tablespoons at a time, and knead until mixture is the right consistency.<br /><br />Heat enough fat (any type: lard, bacon fat, vegetable oil, etc.) to cover the bottom of a large skillet.<br /><br />Form dough into a ball, divide into 4 equal parts. Form each part into a round ball, then flatten with your hands to form a round, flat bread.<br /><br />Place in hot fat and fry until bottom side is golden brown, then turn and cook in the same manner until the other side is light brown and the cake has puffed. Repeat for each piece of dough until all are done. Serve with butter and/or jam or jelly.<br /><br />Makes 8 (1/2 round) servings.<br /><a href="http://2.bp.blogspot.com/_NHJT11ixdNU/ShkvxRtJs2I/AAAAAAAABAI/FNMS7usyzs4/s1600-h/BearBearbutterfly_kiss.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; width: 64px; height: 64px;" src="http://2.bp.blogspot.com/_NHJT11ixdNU/ShkvxRtJs2I/AAAAAAAABAI/FNMS7usyzs4/s400/BearBearbutterfly_kiss.jpg" alt="" id="BLOGGER_PHOTO_ID_5339351356837311330" border="0" /></a><a class="nolink">Posted by Treebearbear</a><a class="nolink"> on </a><a class="nolink">January 22, 200</a><a class="nolink">9 at 2:06pm</a><br /><br /><br /><br /><br /><span style="color: rgb(153, 0, 0);font-size:180%;" ><b>Old Fashioned Fry Bread</b></span><br />4 cups flour<br />2 tbsp. baking powder<br />1 tsp. salt<br />1/2 cup shortening<br />1 cup warm water<br /><br />Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.<br /><br /><a href="http://1.bp.blogspot.com/_NHJT11ixdNU/Shmhe7I6N6I/AAAAAAAABAo/UfJhD3Dvlog/s1600-h/images.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; width: 131px; height: 130px;" src="http://1.bp.blogspot.com/_NHJT11ixdNU/Shmhe7I6N6I/AAAAAAAABAo/UfJhD3Dvlog/s400/images.jpg" alt="" id="BLOGGER_PHOTO_ID_5339476385867642786" border="0" /></a><span style="font-size:180%;"><b style="color: rgb(153, 0, 0);">Traditional </b></span><br />1 pkg. dry yeast<br />3 cups warm water<br />1 tbsp. salt<br />1 tbsp. sugar<br />6 cups flour<br />2 tbsp. oil<br />1/2 cup cornmeal<br /><br />Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.<br /><br /><span style="color: rgb(153, 0, 0);font-size:180%;" ><b>Blackfeet </b></span><br />4 cups flour<br />1 Tbsp. powdered milk<br />1 Tbsp. baking powder<br />1 tsp. salt<br />11/2 cups warm water<br />Oil for frying<br /><br />Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.<br /><br /><span style="font-size:180%;"><b style="color: rgb(153, 0, 0);">Cherokee </b></span><br />1 cup flour<br />1/2 tsp. salt<br />2 tsp. baking powder<br />3/4 cup milk<br /><br />Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.<br /><br /><span style="font-size:180%;"><b style="color: rgb(153, 0, 0);">Chickasaw </b></span><br />2 cups sifted flour<br />1/2 tsp. salt<br />4 tsp. baking powder<br />1 egg<br />1/2 cup warm milk<br /><br />Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.<br /><br /><span style="color: rgb(153, 0, 0);font-size:180%;" ><b>Pumpkin Fry Brea</b></span> <span style="color: rgb(153, 0, 0);font-size:180%;" ><b>d </b></span><br />Add the following to the ingredients shown abov e to make Pumpkin Fry Bread<br />2 cups fresh pumpkin or 1-16oz. can pumpkin<br />1 tbsp. milk or water<br />3/4 cups brown sugar<br />1/4 tsp. cinnamon<br />1/4 tsp. nutmeg<br />1/4 tsp. vanilla<br />Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.<br /><br /><span style="font-size:180%;"><b><span style="color: rgb(153, 0, 0);">Creek</span></b></span><br />2 cups flour<br />1 cup buttermilk<br />1 tbsp. baking powder<br />1/4 tsp. salt<br /><br />Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 square s with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.<br /><br /><a href="http://1.bp.blogspot.com/_NHJT11ixdNU/ShmhpByVimI/AAAAAAAABAw/5BbCyrgg9ow/s1600-h/2085236702_bdc58c9350.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; width: 400px; height: 298px;" src="http://1.bp.blogspot.com/_NHJT11ixdNU/ShmhpByVimI/AAAAAAAABAw/5BbCyrgg9ow/s400/2085236702_bdc58c9350.jpg" alt="" id="BLOGGER_PHOTO_ID_5339476559450704482" border="0" /></a><span style="color: rgb(153, 0, 0);font-size:180%;" ><b>Navajo #1 </b></span><br />1 C flour<br />1 t baking powder<br />1/4 C powdered milk<br />1/4 t salt<br />warm water<br /><br />Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.<br />In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels. Serve with chile beans and your favorite taco toppings for "Navajo Tacos."<br /><br /><span style="color: rgb(153, 0, 0);font-size:180%;" ><b>Navajo #2</b></span><br />3 cups unbleached flour, sifted<br />1/2 cup dry powdered milk<br />1 Tbs. baking powder<br />1/2 tsp. salt<br />1/2 cup warm water or milk<br />2 quarts oil for deep frying<br /><br />Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edge s. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.<br />Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.<br /><br />Hint:The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.<br /><br /><span style="font-size:180%;"><b style="color: rgb(153, 0, 0);">Osage </b></span><br />4 cups all purpose flour<br />2 tsp salt<br />1 tbsp and a half baking powder<br />1 tablespoon melted shortening<br />2 cups warm milk<br />Shortening for deep frying<br /><br />Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center.<br /><br />Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper to wels.<br /><br /><b style="color: rgb(153, 0, 0);"><span style="font-size:6;">Seminole </span></b><br />2 cups flour<br />3 tsp. baking powder<br />1 tsp. salt<br />1 cup milk<br /><br />Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.<br /><br /><a href="http://3.bp.blogspot.com/_NHJT11ixdNU/Shl0xqjNrOI/AAAAAAAABAQ/PAaDtU8HSDw/s1600-h/fhcABQsopapillaEL+Patio.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NHJT11ixdNU/Shl0xqjNrOI/AAAAAAAABAQ/PAaDtU8HSDw/s400/fhcABQsopapillaEL+Patio.jpg" alt="" id="BLOGGER_PHOTO_ID_5339427229808831714" border="0" /></a> <span style="color: rgb(153, 0, 0);font-family:Georgia, Times New Roman, Times, serif;font-size:180%;" ><b>Sopaipillas</b></span> (fry bread)<br /><br /><span style="font-family:Georgia, Times New Roman, Times, serif;">Recipes for sopaipilla/fry-bread foods were known to ancient old world cooks. Deep fried doughs flavored with honey, nuts and spices were enjoyed by people of Greece, Rome and Egypt. In many places they were called fritters.<br /> <br />The Spanish word "sopaipa" (from which sopaipilla is derived) means honey cake. "Sopaipilla. A deep fried fritter usually served with honey. Sopaipillas, whose name is from the Spanish, are a staple of Mexican-American menus...<b style="font-weight: normal;">history reveals they originated in Olde Town, Albuquerque, [New Mexico] about 300 years ago</b>...Diana Kennedy, in her <i>Recipes from the Regional Cooks of Mexico</i> (1978), writes "For years I have been denying to the aficionados of the sopaipillas of New Mexico that they have a Mexican counterpart. I have now discovered that they can be found, though rarely, in the state of Chihuahua...I have yet to see them on restaurant menus in the north." A good sopaipilla is supposed to resemble a puffed-up pillow; if cut into a round shape, it is called a "buneulo." "Sopaipilla" was first found in American print circa 1940."</span><br /><h5 style="color: rgb(153, 0, 0);"><b style="color: rgb(153, 0, 0);"><span style="font-size:6;">Indian Fry Bread Recipe </span></b><br />This is a fantastic and very simple way of making Indian Bread.<br /></h5><p>Ingredients<br /></p> <p>2 qt. peanut oil<br />3 C. flour (all-purpose) sifted<br />1 Tbs. baking powder<br /></p> <p> 1 C. warm water</p> <p>Directions<br />Combine flour, baking powder in large mixing bowl, add warm water in small amounts and knead dough until soft but not sticky. (Sometimes more flour or water will be needed). Cover bowl and let stand for about 15 minutes. Pull of large egg-sized balls of dough and roll out into rounds about 1/4 inch thick. Punch hole in center of each round, piercing several times with fork to allow dough to puff. In heavy skillet fry rounds in peanut oil until bubbles appear on dough. Turn over and fry on the other side until golden brown. Top with your favorite toppings.<br /></p><h1 style="color: rgb(153, 0, 0);"><span style="font-size:180%;">Icon or hazard? The great debate over fry bread</span></h1> <h2><span style="font-size:130%;">Treat synonymous with American Indian heritage comes under attack</span></h2> <div class="WCCol w300 fR clrR"><img id="zk50" style="width: 298px; height: 423px; float: left; margin-left: 0pt; margin-right: 1em;" src="http://docs.google.com/File?id=dk6qqs5_348dq9mb3n9_b" /></div><div><div class="textMedBlackBold"><div class="credit aR"> Laura Rauch / AP</div><div class="caption">Marissa Pablo, 5, holds up a piece of fry bread in the empty lot where her aunt, Margarita Gonzalez, sells the homemade treats in Sells, Ariz., in June.</div><br />By Angie Wagner <img src="http://msnbcmedia1.msn.com/i/msnbc/Components/Sources/Art/APTRANS.gif" border="0" vspace="0" width="140" height="20" hspace="0" /> </div><div class="textTimestamp">updated <span class="time">6:33 a.m. PT,</span> <span class="date">Sun., Aug 21, 2005</span></div></div> <p class="textBodyBlack">SELLS, Ariz. - When you first see it, plopped down on a paper plate in all its caloric bliss, the round, doughy treat is so appealing, so alluring it’s hard to believe this wondrous sight can cause anything but delight. But fry bread, that fluffy concoction American Indian women lovingly make in their kitchens and people line up for at powwows and western fairs, has come under attack as a hazard to health.</p><p class="textBodyBlack">Suzan Shown Harjo, a Cheyenne and Muscogee Indian, wasn’t trying to cause a debate. She just was exhausted with yet another one of her relatives dying of diabetes. She zoned in on fry bread as a culprit and whipped out a January column for Indian Country Today declaring it junk food that leads to fat Indians. </p>She made a New Year’s resolution to abstain from fry bread. Then she did something some Indians consider insane: She asked them to give it up, too. <p class="textBodyBlack">Word spread through Indian Country. Outrage! The nerve of Harjo! What started as a woman’s disdain for the yummy delicacy suddenly became the great fry bread debate. Ask any Indian about it and you’ll either be greeted with rolled eyes — or sparkling, hungry eyes. After all, fry bread is synonymous with Indian culture. South Dakota has just made it the official state bread. And many Indians don’t want anyone coming between them and their hot, greasy skillets.“It’s like giving up turkey at Thanksgiving,” said Gayle Weigle, an Anishinabe Indian who runs a Web site celebrating fry bread stories and recipes. “It is a tradition.”</p> <p class="textBodyBlack"><span style="font-size:180%;"><span style="color: rgb(153, 0, 0);"><b>Delicious and loaded with calories </b></span></span><br /></p> <p class="textBodyBlack">By Angie Wagner and White Buffalo Calf Woman as well as other contributors.</p> <p class="textBodyBlack">Indian women like Margarita Gonzalez on the Tohono O’odham reservation here rise before dawn to start making fry bread. Gonzalez makes four dozen each morning and makes her living selling them in an empty lot in Sells.“It’s like a craving you get for it, the aroma of</p> <p class="textBodyBlack"> it. You have to try to keep yourself from it,” she said, taking a break from serving the lunch crowd.To say fry bread is tasty isn’t doing it justice. It’s scrumptious, sweet, and puts a crazy spell on anyone who craves it. But it’s loaded with pesky calories — at least 700 for one paper-plate size piece — plus a whopping 27 grams of fat, according to a nutritional analysis by the U.S. Department of Agriculture.“Those things are awesome,” tribal police officer Mario Saraficio said, getting excited at the thought. “It’s bad, but it’s good. If the doctor told me I had to give it up, I’d say probably not.”</p> <p class="textBodyBlack">Fry bread came to be by necessity. When the government moved Indians off their land and onto reservations in the 1800s, they were kept from their traditional foods such as elk, corn, deer and rabbit. In their place were rations of flour, salt and lard, and Indian women did what they could with it, creating the wonderful fry bread that would become part of their culture.Ingredients vary today, but the main ones are still white flour, salt, sugar and lard. Some call it a popover, and options are endless for how to eat it. There’s the Indian taco, fry bread with red chili and beans, or the extra sweet version with powdered sugar or honey on top.<br /></p>South Dakota designated fry bread as the official state bread in 2005. Also known as "squaw bread" in some areas, fry bread is a Native American food - a flat dough (usually leavened with yeast or baking powder, but need not be used) fried or deep-fried in oil, shortening, or lard.<br /><br /><p class="textBodyBlack">Naan (Eastern Indian) is the same flat bread with some form of milk added, but slapped against the inside of the oven and baked. Stone, clay, cast iron skillet all surfaces you could throw your dough up against. And why not bake this bread against hot rocks in the sunshine and call it a Tortilla. Or better yet, get some stones next to the fire and make yourself a rock griddle. Of course if you have your trusty skillet with you, you can use this too! And if you have some favorite seasoned lard or oil, you can make yourself go beyond your wildest expectations!<br /></p><p class="textBodyBlack"><br /></p><p class="textBodyBlack">Fry Bread or Flat Bread can then be loaded with "beef and beans" <b>or</b> "beans and cheese" (remember we do not mix meat (mother) and milk (child) together to make a "Taco". Indian Fry Bread is best known served as a dessert, especially topped with powdered sugar or honey. Traditionally served in the home and at gatherings like state fairs and powwows. It has been stereotyped as a Native American food, though it has crossed cultural and ethnic lines in its popularity. It's not a particularly healthy food because it is deep fried with hydrogenated fats. You can take some of the sting out of it by using a healthier oil such as peanut oil in your frying, better yet use organic coconut oil or buffalo/cow lard. Best combination, would be adding as an ingredient of coconut oil and deep frying with peanut oil, also since this may be the most cost efficient.<br /></p><br /><p style="color: rgb(153, 0, 0);" class="textBodyBlack"><span style="font-size:180%;"><b>White Buffalo Calf Woman Adds her Recipe: Fry Bread that is Healthy Nutrition for our Family!<br /></b></span></p><p class="textBodyBlack"><span style="font-size:130%;"><b>Starting with Organic Foods and following Written Laws of Heaven.</b></span></p> <p class="textBodyBlack"><a href="http://1.bp.blogspot.com/_NHJT11ixdNU/Shmh5aC4K7I/AAAAAAAABA4/frqhdFX0Gt4/s1600-h/fry+bread.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_NHJT11ixdNU/Shmh5aC4K7I/AAAAAAAABA4/frqhdFX0Gt4/s400/fry+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5339476840840440754" border="0" /></a>HEALTHY, nourishing delights of Fry Bread (Flat Bread). Never has anyone not like this bread. It's to live for!</p> <p class="textBodyBlack"><b>Flour:</b> High gluten organic white. Can use half white flour and the rest another grain. But to make the lightest and most delicate of breads, use organic high gluten white flour. When you have a hearty meal to prepare, use other grains. In fact I often use Nut flour and Organic Shredded Coconut. These make nutritious yummy treats for the whole family. In the frying pan why not put two together and melt some chocolate or nut butter in between. Eat warm or cold. I often add cheese and cooked vegetables and melt in the frying pan, turning over once. Great tasting every time.<br /></p><p class="textBodyBlack"><b>Butter: </b>Never used as an Ingredient, as this should be eaten as a live food (if you have margarine, throw it out, this is hydrogenated fat which your body has no idea how to get rid of it and it can pool as Cancer in the Cells. Thus butter should be eaten without cooking of any kind. In our house, we use organic unsalted butter, serve cold and put on hot bread. Let it melt and to live for... the famous tradition of Fry Bread.<br /></p> <p class="textBodyBlack"><b>Oil: </b>Organic Coconut Oil. This fluid from the Gods can tolerate high temperatures without destroying the oil or tasting rancid. When oil is cooked at a "too high of heat", it will deplete all nourishment. The value of sustaning your own life is diminished, while increasing your risk of other health hazards. Coconut oil has other benefits as well. It is anti-fungal, anti-septic, anti-bacterial and what is greatest you can use it all over your body to feel repaired including internally to restore intestinal flora, the good bacteria. Peanut oil tolerates high temperatures and is unique to this. It can be used over and over again, because rarely does the oil become rancid from the high temperatures. It, Peanut Oil, tolerates heat well, even boiling. Canola, Olive oil or other vegetable oils, if you have nothing else, need be used once only and is good as one of the ingredients, if called for, but not for the use of deep frying. I would not even use canola or any other vegetable oils, especially corn oil for frying because they do not tolerate heat and become valueless, where taste and nutrition is given up. Corn Oils are the liqueurs of the Gods and should be used as raw as possible and served cold. No light should ever touch the essence of any oils used. Oil is best stored in a tin can or glass jar way in back of the refrigerator, where there is no light touching it. Oil is best bought in large metal containers, where no light diminishes it's richness of flavor and essence of the Gods.</p> <p class="textBodyBlack"><b>Lard: </b>Needs to be organic, which means no harm to animal, but not blessed. The Jews and Islam follow strict laws according to Heaven, that a Cow must be killed without fear or knowing. Because there is a chemical release that toughens the meat when fear is known. Death is quick and the blades are kept as Sacred Instruments of God. The main artery is removed from the chest to the hind quarters. In the USA, most grocery stores are Christians who have not yet learned this Heavenly standard from brothers around the world. So, what do you do when you have little option...choose the the upper chest. Chuck can be used, which comes from two different areas. You need to make sure it is from the shoulder or chest, the most upper front quadrant of the body. Prime Rib, which is expensive is best area, meaning clean but not blessed. Now, the Chuck I am speaking of is next to the Prime Rib and tastes the same, but 1/3 the price. Beware there is a higher and lower cut of Chuck, be sure to get the highest part, which may be a few cents more.<br /></p><p class="textBodyBlack">Here we are. We still have more options, but have we chosen the cow which is organically fed or herded naturally and raised. This is an important ingredient of eating cow meat. Sacred blessings and respect for all life begins when understanding love, comes from suffering for others and gifting reduced suffering for the ones we heal. Be a Healer, give your cow respect and honor. Bless your food.Okay, back to lard. Ask your butcher what he can do to help you out, but I would cut out the fat from the Chuck Roast and use as Lard or Cooking Oil. This is much better than vegetable oil as it can be used more than once (having nourishment) with the exception of Coconut Oil. Melt your fat in a pan, cook until done. Drain into a heat proof container and use when needed. You can store it in the refrigerator for longer life.</p> <p class="textBodyBlack"><b>Salt:</b> Sea Salt or Lake bed salt. high mineral content. This is necessary for your improvements of rising the dough without synthetic agents, for there is a small and natural amount of bi-carbonate soda (baking soda) within good quality salts. Now, how can this be enough bi-carbonate soda? Well if you think about other rising qualities, high gluten flour, hot water.</p> <p class="textBodyBlack"><b>Water: </b>High mineral spring water will increase your rising ability too! What is easily available across the USA is Crystal Geyser water. Many bottled waters are only cleansed of impurities. We are seeking a quality water to begin with, where added minerals are gifted from the Highest of the Mountain top. Now, I have to say, the best water I have ever tasted came from a well in Idaho, for the greatest aquifer is the pureness of the cleansing of layers lived many thousands of gentle years. The Rocks are the Eldest Spiritual Beings in the World. This water is no longer on the market, but there is good quality waters around the world. This is your key ingredient to purity. And don't forget to bless the water! The tears that flow, we gift to know, the trail that gifts us life...dream brotherhood. Where pure waters go is true to our sacred flow.</p> <p style="color: rgb(153, 0, 0);" class="textBodyBlack"><span style="font-size:100%;"><b>Baking Powder is: Tartaric Acid, Cream of Tarter</b></span></p> <p style="color: rgb(0, 153, 0);" class="textBodyBlack"><span style="font-size:100%;"><b>High in grapes, bananas</b></span></p><p style="color: rgb(153, 0, 0);" class="textBodyBlack"><span style="font-size:100%;"><b>Baking Soda is: Sodium Bi-Carbonate</b></span></p> <p style="color: rgb(0, 153, 0);" class="textBodyBlack"><span style="font-size:100%;"><b>High in minerals, dryed up salt water lake beds.</b></span></p> <p class="textBodyBlack"><span style="font-size:85%;"><b><i>Note: Make sure you have no preservatives in your ingredients for your household foods. We understand that if we do not use organic ingredients for babies, then babies get sick. All baby food is organic. This is necessary for life. Let us continue to keep this standard as we grow up. Just common sense really. Don't we deserve whole nourishing foods too? Aren't we big kids? Can we save a lot of money for our own pockets when we stop paying for unnecessary chemicals at the grocery stores. We need the laws of heaven and earth to show us the way. All we must do is follow our hearts.</i></b></span></p> <p style="color: rgb(204, 0, 0);" class="textBodyBlack"><b>Ingredients:</b></p><p class="textBodyBlack">2 cups flour (high gluten, remember is the best, puffy and flaky, like using a rising agent)</p><p class="textBodyBlack">1/2 tsp salt (high mineral content assists rising)<br /></p><p class="textBodyBlack">1/4 cup oil (coconut oil is creamy like lard. blessed buffalo/cow fat is a very good substitute)<br /></p> <p class="textBodyBlack">1/2 cup hot water (blessed, heat and high mineral content to assist rising)</p> <p class="textBodyBlack"><b><span style="color: rgb(204, 0, 0);">Directions:</span> </b>Add all ingredients except the water. I like to hand blend the oil and flour together like flakes. Make sure all your ingredients add up to the sum above. I often double the mix to last longer than one day. But if you have a family, they will always ask, "When you making (fry or flat) bread again." Now it is time to add the hot water. I boil the water, then let it rest for a few minutes, blessing the water all along the way. Add hot water directly into the mixture. Mix with wooden or large handled spoon. Roll out on a smooth surface round circle, like a hoop. No flour needed. There is sufficient oil to roll them out and it will feel elastic. Fry in your oiled pan or deep fry for extra richness. Turn over in a hot griddle. Bread is a Complete meal when adding extra ingredients. Grain provides complex carbohydrates, lard or coconut oil provides fat, nut flour provides protein, shredded coconut provides, fruit simple carbohydrates (carbs).</p><p class="textBodyBlack">Enjoy life with healthy and hearty fry bread.<br /></p><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-53027231219579709852009-05-23T02:06:00.000-07:002009-05-23T02:08:55.759-07:00Cherokee Huckleberry Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NHJT11ixdNU/She80KInl_I/AAAAAAAAA_4/vQOXVg0gouU/s1600-h/BearBearbutterfly_kiss.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 64px; height: 64px;" src="http://1.bp.blogspot.com/_NHJT11ixdNU/She80KInl_I/AAAAAAAAA_4/vQOXVg0gouU/s400/BearBearbutterfly_kiss.jpg" alt="" id="BLOGGER_PHOTO_ID_5338943487530735602" border="0" /></a><br />* Posted by Treebearbear on November 7, 2008 at 2:23pm in Native Recipe's<br /><span style="font-size:180%;"><span style="font-weight: bold; color: rgb(0, 0, 0);">Cherokee Huckleberry Bread</span></span><br /><br /><><><><><><><><><><><><br /><br />Cherokee Huckleberry Bread:<br />2 cups Self-rising flour<br />1 Egg<br />1 cup Sugar<br />1 stick butter<br />1 cup Milk<br />1 teaspoon Vanilla extract<br />2 cups Berries (huckleberries or blueberries)<br />Cream eggs, butter and sugar together. Add flour, milk,<br />and vanilla. Sprinkle flour on berries to prevent them<br />from going to the bottom. Add berries to mixture. Put in baking pan and bake in over at 350 degrees for approximately 40 minutes or until done.<br /><br /><br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed><br /><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-70498540246953892012009-05-23T01:57:00.000-07:002009-05-23T02:06:33.954-07:00Corn Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NHJT11ixdNU/She8DdRxbzI/AAAAAAAAA_w/ybe9TxNNd0A/s1600-h/BearBearbutterfly_kiss.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 64px; height: 64px;" src="http://4.bp.blogspot.com/_NHJT11ixdNU/She8DdRxbzI/AAAAAAAAA_w/ybe9TxNNd0A/s400/BearBearbutterfly_kiss.jpg" alt="" id="BLOGGER_PHOTO_ID_5338942650855812914" border="0" /></a>* Posted by Treebearbear on November 7, 2008 at 2:23pm in Native Recipe's<br /><h1>Corn Bread</h1><><><><><><><><><><br /><br />Cornbread:<br />1/2 cup whole wheat flour<br />3/4 cup white flour<br />3/4 cup polenta or corneal<br />4 tablespoons sugar<br />5 teaspoons baking powder<br />1/2 teaspoon salt<br />1/3 cup + 2 tablespoons applesauce<br />1/2 cup low fat soy milk<br />1/2 cup water<br />Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well. Bake at 375° for about 30 minutes, or until golden brown.<br /><br /><><><><><><><><><><><><br /><br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed><br /><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-91813930677143063842009-05-22T14:42:00.000-07:002009-05-23T01:57:47.113-07:00Fry Bread and Navaho Fry Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NHJT11ixdNU/ShcdPCESPeI/AAAAAAAAA_o/BDt8tbQ9iTo/s1600-h/BearBearbutterfly_kiss.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 64px; height: 64px;" src="http://4.bp.blogspot.com/_NHJT11ixdNU/ShcdPCESPeI/AAAAAAAAA_o/BDt8tbQ9iTo/s400/BearBearbutterfly_kiss.jpg" alt="" id="BLOGGER_PHOTO_ID_5338768027361099234" border="0" /></a><br /><div class="xg_headline xg_headline-img xg_headline-2l"> <div class="tb"> <h1>Fry Bread.....</h1><h1>Navajo Fry Bread.......</h1> <ul class="navigation byline"><li><a class="nolink">Posted by Treebearbear</a><a class="nolink"> on November 7, 2008 at 2:23pm in Native Recipe's</a></li></ul> </div> </div> <u><b>Fry Bread:</b></u><br /><div class="discussion"><div class="description">4 cups white flour<br />1/2 teaspoon salt<br />1 tablespoon baking powder<br />Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick.<br />Make a small hole in the center of the round.<br />Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.<br /><br /><><><><><><><><><><><><><br /><br /><u><b>NAVAJO FRY BREAD:</b></u><br />1 C flour<br />1 t baking powder<br />1/4 C powdered milk<br />1/4 t salt<br />warm water<br />Combine the ingredients and slowly add enough warm water<br />to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest one hour.<br />Shape into small balls and pat into flat circles about<br />1/4-1/2 inch thick. Set aside.<br />In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.<br />Serve with chile beans and your favorite taco<br /><br /><><><><><><><><><><><br /><br /> <dl class="discussion clear i0 xg_lightborder"><dt class="byline"> <a name="2244373:Comment:104210"></a> <a target="_blank" class="fn url" href="http://whitebuffalocalfwoman.ning.com/profile/twindeermother" title="http://whitebuffalocalfwoman.ning.com/profile/twindeermother"><img class="photo left" src="http://api.ning.com/files/P87yQQ1ktfRek23V6JqjOjcVFHEhISNbnQVa3*YNaB-KAPoJYMmMQsHLwtG5ahLxJ78moTE3tlV8CvgKZmG8UAa3NSbnyf9f/271765654.bin?width=48&height=48&crop=1%3A1" alt="White Buffalo Calf Woman" width="48" height="48" /></a> <a target="_blank" name="2244373Comment104210" href="http://whitebuffalocalfwoman.ning.com/profile/twindeermother" title="http://whitebuffalocalfwoman.ning.com/twindeermother" class="xg_icon xg_icon-permalink"></a>Reply by <a title="http://whitebuffalocalfwoman.ning.com/profile/twindeermother" target="_blank" href="http://whitebuffalocalfwoman.ning.com/profile/twindeermother" class="fn url">White Buffalo Calf Woman</a> <span class="timestamp">6 minutes ago</span><span class="timestamp"></span> <span class="timestamp"></span> </dt></dl><br /><br />Hello Tree Bear Bear,<br />How did the Natives do bread without baking powder.<br />I was thinking fry bread could be done without this or an alternative that might be better, like in the days past.<br /><br />I make flat bread and fry it in varied seasoned oils and always yummy. I use warm water instead of baking powder and let it sit for a few minutes. Also, add nut flour and shredded coconut sometimes.<br />love, calf woman<br /></div> </div> <br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed><br /><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-52717156159621684562009-05-22T13:53:00.000-07:002009-05-22T14:11:05.662-07:00Habapotle Nirvana Salsa<span class="xg_avatar"><a class="fn url" href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey" title="Z.Monkey"><img class="photo" src="http://api.ning.com/files/F1xDdmS0eqqq5f4xbWlKe2jVSAw50EmKe0zfHW*JXiXFqGqMfsoeGr1UtTpI7g6Tta-pUrwlQOLUdfVGM*hHoDaNkThIAcw*/271522961.bin?width=64&height=64&crop=1%3A1" alt="Z.Monkey" width="64" height="64" /></a></span><div class="xg_headline xg_headline-img xg_headline-2l"><div class="ib"> </div> <div class="tb"> <h1>Habapotle Nirvana Salsa</h1> <ul class="navigation byline"><li><a class="nolink">Posted by </a><a href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey">Z.Monkey</a><a class="nolink"> on May 1, 2009 at 4:19am in </a><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow">Favorite Recipes for the Rainbow Clan</a></li><li><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum" class="xg_sprite xg_sprite-back">Back to Favorite Recipes for the Rainbow Clan Discussions</a></li></ul>Haba-what? Habapotle, OK you have heard of a Chipotle, right? A smoke dried Jalapeno? Well, this is a smoke dried Habanero, one of the world hottest chiles. As far as I know I am the only person in the world that produces Habapotles because I created the process. I am trying to make a market for them, but these things are really, really hot, and not many people can stand them. For a normal heat level in a pot of beans you would add one of these Habapotles. This salsa is super extra crazy hot. It has 10 Jalapenos, 5 Habaneros, and 5 Habapotles. There is enough heat in this salsa to blow up a small island...<br /><br />Nirvana, well we generally know what that means. In this context it means the intense endorphin rush you get when you think your head is going to catch on fire after eating this salsa. I often say it is like having a star in your mouth...<br /><br />These are Habapotles in process...<br /><br /><h1 style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NHJT11ixdNU/ShcRK4ULUqI/AAAAAAAAA_g/DzZ_2n2ItFg/s1600-h/Habapotles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 496px; height: 371px;" src="http://4.bp.blogspot.com/_NHJT11ixdNU/ShcRK4ULUqI/AAAAAAAAA_g/DzZ_2n2ItFg/s400/Habapotles.jpg" alt="" id="BLOGGER_PHOTO_ID_5338754761884390050" border="0" /></a></h1> <script>xg_quickadd_share_moreOptionsUrl = 'http://whitebuffalocalfwoman.ning.com/main/sharing/share?id=2905684%253ATopic%253A742';</script><a class="xg_sprite xg_sprite-share" href="javascript:void%20xg.index.quickadd.loadModule('share','http://whitebuffalocalfwoman.ning.com/main/quickadd/share','xg.index.quickadd.share');">Share</a> <dl class="discussion noindent"><dt>Attachments:</dt><dd> <ul class="attachments"><li> <a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/attachment/download?id=2905684%3AUploadedFi38%3A744"><img src="http://static.ning.com/socialnetworkmain/widgets/forum/gfx/fileicons/pdf.gif?v=4.1.5%3A22017" alt="" /></a> <a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/attachment/download?id=2905684%3AUploadedFi38%3A744">Habapotle Nirvana Salsa.pdf</a>, 10 KB </li></ul> </dd><dd> <form style="visibility: visible;" dojotype="NewCommentForm" id="comment_form_290259621" method="post" enctype="multipart/form-data" action="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/comment/create?topicId=2905684%3ATopic%3A742" _maxlength="40000" _emptydescriptionerrormessage="Please write something for your reply." _forcenormalformsubmission="false" _firstpage="true" _lastpage="true" _open="true" _autoclose="false" _joinprompttext=""> <input name="xg_token" value="dec9a80a7b8e91f5ca6a59d5e998c0f3" type="hidden"> <p class="toggle"> <a comment_form_toggle_initialized="Y" href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/habapotle-nirvana-salsa#" class="comment_form_toggle toggle"><span>▼</span> Reply to This</a> </p></form></dd></dl>Habapotle Nirvana Salsa 10/06/2007<br />Michael Wriston CID+<br />Black Dog Engineering<br />The New Barbarian Style Cookbook<br /><br />Habapotle Nirvana Salsa<br />Ingredients:<br />1x14 oz. Can whole tomatoes<br />1x10 oz. Can tomato sauce<br />10 Pounds of homegrown tomatoes diced<br />1 Large white onion diced<br />10 cloves of garlic finely chopped<br />15 fresh jalapenos rough diced<br />5 fresh habaneros finely chopped<br />5 dried habapotles ground<br />Juice of 2 large lemons<br />Sea salt to your taste<br />Place the whole tomatoes from the can in the food processor and puree them. Dump them in a stock pot over medium low heat (~25% power). Pour the tomato sauce in the stock pot. Dice the white onion and add it to the stock pot. Whenever you add something new to the stock pot stir it well. Take the garlic and the fresh habaneros and put them in the food processor. Process them until they are very fine. Add the garlic and habanero mash to the stockpot. Place the dried habapotles into a spice grinder and pulverize them into a power. Add the habapotle powder to the stock pot. Dice the jalapenos a few at a time and add them to the stock pot. Next dice the tomatoes and add them to the stock pot, one or two at a time. Once you have all the ingredients in the stock pot you will have a substantial amount of salsa. You will need to preserve this salsa<br />because you will probably not be able to eat this much salsa before it expires. I always have a stock of one pint canning jars on hand, just for this purpose. Let the salsa come up to a simmer and let it simmer for 15 minutes. Now is the time to taste the salsa and add salt. Do not underestimate the salt. It is absolutely essential to making your salsa taste right. Your canning jars should be sterilized as well as any tools that are used to handle the salsa going from the stock pot to the jars. Use a ladle or a large spoon to transfer the salsa from the stock pot into the jars. Fill each jar to ½ inch from the top. The airspace is essential for creating the vacuum inside the jar when the jars are done processing. As soon as the jar is filled place the lid on the jar and screw down the band to hold the lids in place. Continue filling the jars until the salsa in the stock pot is used up. If there is a partial jar leftover don’t process it in the canning process, just refrigerate it. Normally a canning process would use a boiling water bath on the stove to process the jars. I use the dishwasher to do this. My dishwasher has an extra hot setting which brings the temperature of the water close to boiling, which is lower than the boiling water bath, but the dishwasher will hold it at that temperature longer. So dishwasher processing is equivalent to boiling water bath processing. For boiling water bath processing allow the jars to process for 25 to 35 minutes. For dishwasher processing place the jars on the bottom shelf of the dishwasher and run the washer for the full cycle. It’s OK to use soap and wash your dishes at the same time, the bottles are already sealed. Note to self: I may need to change this page to only include the boiling water bath<br />method of canning and not include the dishwasher method. The boiling water method is acceptable to the USFDA. While the dishwasher method is not acknowledged at all.<br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed> <br /> </div> </div><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com3tag:blogger.com,1999:blog-8053175832629282313.post-55093768438618777212009-05-22T13:40:00.000-07:002009-05-22T14:12:59.728-07:00Frejolies del Fuego<div class="xg_headline xg_headline-img xg_headline-2l"> <div class="ib"> <span class="xg_avatar"><a class="fn url" href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey" title="Z.Monkey"><img class="photo" src="http://api.ning.com/files/F1xDdmS0eqqq5f4xbWlKe2jVSAw50EmKe0zfHW*JXiXFqGqMfsoeGr1UtTpI7g6Tta-pUrwlQOLUdfVGM*hHoDaNkThIAcw*/271522961.bin?width=64&height=64&crop=1%3A1" alt="Z.Monkey" width="64" height="64" /></a></span> </div> <div class="tb"> <h1>Frejolies del Fuego</h1> <ul class="navigation byline"><li><a class="nolink">Posted by </a><a href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey">Z.Monkey</a><a class="nolink"> on May 1, 2009 at 4:21am in </a><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow">Favorite Recipes for the Rainbow Clan</a></li><li><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum" class="xg_sprite xg_sprite-back">Back to Favorite Recipes for the Rainbow Clan Discussions</a></li></ul>Beans beans the magickal fruit...<br />OK, won't go there...<br />Not to toot (he he) my own horn, but I make the best beans in the southwest. Frejoles Del Fuego literally means beans of fire. There are a few tricks to making great beans. One is using sea salt to improve the flavor and the nutrition. Second, using Epizote (a Mexican herb) will quiet the bean "music" later. Epizote has an enzyme in it that will digest a protein in the beans which is responsible for the gas aka bean "music". The the third, add a whole bunch of chiles, hence the fuego. Then the best trick of all is adding smoked pork. Now you can make these beans totally fat free if you want to. But, you know, like Emeril said "Pork fat makes EVERYTHING better". I am also throwing in a recipe for Black Bean Chili, which is a vegetarian chili with the flavor of the real thing.<br /><br />Bon Appe'tit... <br /><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">Frijoles Del Fuego</span> 09/23/2006<br />Michael Wriston CID+<br />Black Dog Engineering<br />The New Barbarian Cookbook<br />Ingredients:<br />1 pound dry pinto beans<br />6 cups of distilled water<br />6 cups chicken stock<br />Sea salt<br />1 14oz. can Whole Tomatoes mashed<br />1 8oz. can Tomato Sauce<br />1 large white onion diced fine<br />5 cloves of garlic smashed then diced fine<br />2 large poblano chiles diced<br />3 to 5 jalapeno chiles diced<br />1 tablespoon of ground cumin<br />1 tablespoon of Mexican oregano<br />1 tablespoon of epizote<br /><br />Sort and clean the dry pinto beans to remove any foreign objects. Wash the black beans thoroughly in a colander under cold running water. Mix the pinto beans, 1 tablespoon sea salt and the 6 cups of distilled water in a large soup pot and bring to a boil. Once theblack beans have come to a boil shut of the burner and let the black beans sit, covered, for 1 hour. After the hour is up, pour the beans back into the colander and drain. Rinse the beans thoroughly a second time. Place the beans back into the soup pot. Add the chicken stock and 1 tablespoon of sea salt to the soup pot and bring the mixture to a boil. When the bean mixture starts boiling, reduce the heat to low (15% to 20%) and let it simmer for another hour. After the hour is up, add the tomatoes, tomato sauce, onion, garlic, poblanos, jalapenos, cumin oregano and epizote. Stir the mixture thoroughly and recover the soup pot maintaining the low power level. The mixture will slowly come up to temperature and gently cook the vegetables. Let the mixture continue to simmer for at least an hour to cook the vegetables, however, at the low heat level this can simmer a long time. You can use a ceramic slow cooker or a clay bean pot to do the final stage of this recipe if you want to keep the Frijoles Del Fuego warm for a long period of time. Serve with fluffy white rice or jalapeno cornbread.<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Black Bean Chili</span> 06/04/2006<br />Michael Wriston CID+<br />Black Dog Engineering<br />The New Barbarian Cookbook<br />Ingredients:<br />1 pound dry black beans<br />6 cups of distilled water<br />6 cups chicken stock<br />Sea salt<br />3 or 4 ears of sweet corn cut off cobs<br />1 14oz. can Whole Tomatoes mashed<br />1 8oz. can Tomato Sauce<br />1 large white onion diced fine<br />5 cloves of garlic smashed then diced fine<br />1 large poblano chile diced<br />3 to 5 jalapeno chiles diced<br />1 package Carroll Shelby’s Chili Kit<br />Sort and clean the dry black beans to remove any foreign objects. Wash the black beans<br />thoroughly in a colander under cold running water. Mix the black beans, 1 tablespoon sea salt and the 6 cups of distilled water in a large soup pot and bring to a boil. Once the black beans have come to a boil shut of the burner and let the black beans sit, covered, for 1 hour. In the meantime cut the corn off its cobs and dice the remaining vegetables. Take the soaked beans and pour them into the colander and thoroughly rinse them again, rinse the soup pot as well. Add the 6 cups of chicken stock, 1 tablespoon of sea salt, and the black beans back to the soup pot. Bring the mixture to a slow simmer over medium low heat. The beans will need to simmer for about 2 hours. Wait 1 hour into the black bean’s cooking process to add the fresh vegetables and chili kit. Finally let the finished mixture simmer over low heat for the final hour. I use Carroll Shelby’s Chili Kit because it is an award winning chili recipe, and it is convenient. A New Barbarian<br />generally does not have lots of time to be hanging around the kitchen.<br /></div></div><br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed> <br /><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-37715563497502681932009-05-22T13:13:00.000-07:002009-05-22T14:13:19.554-07:00Sourdough Pizza<div class="xg_headline xg_headline-img xg_headline-2l"> <div class="ib"> <span class="xg_avatar"><a class="fn url" href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey" title="Z.Monkey"><img class="photo" src="http://api.ning.com/files/F1xDdmS0eqqq5f4xbWlKe2jVSAw50EmKe0zfHW*JXiXFqGqMfsoeGr1UtTpI7g6Tta-pUrwlQOLUdfVGM*hHoDaNkThIAcw*/271522961.bin?width=64&height=64&crop=1%3A1" alt="Z.Monkey" width="64" height="64" /></a></span> </div> <div class="tb"> <h1>Sourdough Pizza</h1> <ul class="navigation byline"><li><a class="nolink">Posted by </a><a href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey">Z.Monkey</a><a class="nolink"> on May 1, 2009 at 4:21am in </a><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow">Favorite Recipes for the Rainbow Clan</a></li><li><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum" class="xg_sprite xg_sprite-back">Back to Favorite Recipes for the Rainbow Clan Discussions</a></li></ul>I worked in a lot of pizza kitchens before I got an engineering job. Pistol Pete's Pizza, Mama's Pizza, Sbarro, Pizza Inn, Pizza Hut, and some more I don't remember. What all those bad jobs gave me was a great pizza making skills. Now-a-days I still make pizza, but its a LOT better than what you get from those fast food joints.<br /><br />Sourdough is the fine art of aged bread dough. You can start with an aged culture (the starter) or you can sour regular dough by aging it. The substance that makes sourdough sour is alcohol. As the yeast lives in your dough it eats the sugars in the dough and converts them (through biological action) to alcohol. When you cook the dough you kill the yeast and cook away the alcohol, and what is left is the sour taste. Fresh dough tastes "green" to me. I am a connoisseur. You can age the dough up to a couple of weeks in the fridge. I usually make a 2 pound batch of 4 ounce dough balls and store them in a hard container in the fridge. I usually let it age at least two days before making a pizza with it. Note here that if you use an aged culture to start the dough you dont have to age it before using it because it already has the aged yeast culture in it.<br /><br />These recipes that I am attaching all use an aged starter culture. I have to write another recipe for regular pizza dough to be aged.<br /><br />Bon Appe'tit<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Sourdough Starter</span> 09/24/2006<br />Michael Wriston CID+<br />Black Dog Engineering<br />The New Barbarian Cookbook<br />Ingredients:<br />2 cups of unbleached unbromated high gluten flour<br />2 cups of spring water<br />1 tablespoon white sugar<br />1 tablespoon of granulated rapid rise yeast<br />Whisk all the ingredients together in a large bowl. Cover with a towel and let this sit on the counter for a few hours. It should bubble up and rise. This is why you want to use a large bowl. Stir up the mixture after 12 hours. Return to stir it every 12 hours after that. The longer this sits on the counter the more sour it will get. There are limits, however, if the mixture dries out or the yeast die the mixture will get taken over by mold. At this point it is considered bad, toss it. To prevent your sourdough starter from going bad put it into the refrigerator when you think the level of sour is right. This will lock in the moisture and put the yeast in suspended animation. To store the sourdough starter put it in a container with an airtight lid. Sourdough starter can be stored a long time but not forever. Always date your stored food. Sourdough starter is unique in the manner that it is a live culture and if you feed it, and treat it properly it will never die.<br />Maintaining your sourdough starter culture is relatively easy to do. Plus the advent of refrigeration makes that process a lot more forgiving. When ever you use some of the sourdough starter to make bread or pizza dough, you should replace what you took with 1 cup of flour and 1 cup of spring water. Mix the starter together again. Allow it to sit on the counter for a day or more, depending on you taste preference. Finally put it back in the refrigerator to store it until the next time you make bread.<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Thin Crust Pizza</span> 10/01/2006<br />Michael Wriston CID+<br />Black Dog Engineering<br />The New Barbarian Style Cookbook<br />Dough Ingredients:<br />2/3 cup of sourdough starter<br />1 cup spring water<br />1 teaspoon sea salt<br />1 tablespoon dark brown sugar<br />1 tablespoon olive oil<br />4 cups unbleached, unbromated high gluten bread flour<br />2 teaspoons granulated rapid rise yeast<br />Pizza Ingredients:<br />2 tablespoons of New Barbarian Style Pizza Sauce<br />½ cup of shredded mozzarella cheese<br />2 tablespoons parmesan cheese<br />20 slices of pepperoni<br />20 slices of pickled jalapeno<br />Making the dough (doh!):<br />You can make this dough by hand, but it is not recommended because the dough needs to be kneaded for at least 10 minutes to develop the gluten. That is fairly strenuous to do by hand. I recommend that you use a stand mixer or a bread machine to knead this dough. In the bowl of the stand mixer add the warm water, yeast, sugar, and salt. Whisk these ingredients together thoroughly. Then add the olive oil and sourdough starter, and whisk to combine. Add the flour on top of the liquid ingredients. Place the bowl on the stand mixer and secure. Use the dough hook attachment for kneading this pizza dough. Lower the hook into the bowl, and secure the head of the mixer. Turn the mixer on its lowest setting and knead the dough for 10 minutes. When the dough is ready it should form a single mass and pull away from the bowl. A properly kneaded dough ball will have cleaned all the flour mess out of the bowl and leave it sparkling clean. After the time has elapsed stop the mixer. Pull the dough hook out of the dough ball. Prepare a lidded cake pan or the equivalent to store the pizza dough by lining the pan with aluminum foil. Oil the foil with olive oil. Use your fingers to spread the oil around the foil evenly. This dough recipe produces 2 pounds of dough, so we want to divide the dough into 8 dough balls to yield ¼ pound dough ball. I use a kitchen scale to do this, that way I know I am getting uniform dough balls. After you make the dough ball place it in the oiled pan. When all the dough balls are formed place the lid on the pan and store the pan in the refrigerator until the dough is needed.<br /><br />Forming the dough:<br />Thin crust pizza is meant to be cooked without a pan. To do this we need a pizza stone and a peel. The pizza stone is a round flat stone which is made of a ceramic material. The ceramic nature of the stone will allow it to store a lot of heat. It will literally cook the pizza from the bottom of the crust up. With this cooking method we don’t want a pan to get in the way of the heat so special considerations must be made to accommodate the dough with no pan. You will need some bench flour, a work surface, and a rolling pin. Flour the work surface. Retrieve one of the refrigerated dough balls and dust it with flour. Use your hands to flatten the dough ball into a disk. Continue to work the dough with your hands until the dough is about ¼ inch thick. Dust the dough with flour again and place it on the work surface. Using the rolling pin, start to flatten the dough adding extra flour if the dough sticks to the rolling pin. Rotate the dough and flatten it some more. Turn over the dough, add a little more flour and continue to flatten the dough using the rolling pin. Continue this process until the dough is stretched to a 12 inch disk and is very thin (0.050 inch). Sprinkle some flour or cornmeal on the pizza peel and then place the thin crust dough on the peel.<br /><br />Making the Pizza:<br />This part of the recipe goes really fast. This pizza is cooked in an extremely hot oven and is done in five minutes. Preheat the oven to 500°F with the pizza stone on the middle rack. Roll out a dough ball. Sprinkle a little cornmeal on the pizza peel. Place the dough on the peel. Apply the New Barbarian Style Pizza Sauce to the dough and spread it around evenly to coat the dough taking care not to get it over the edge of the dough. Sprinkle the parmesan on top of the sauce. Evenly sprinkle the mozzarella on the pizza. Next add the pepperoni and jalapeno slices in a uniform arrangement. Now you are ready to cook the Thin Crust Pizza. You have to slide the pizza off the peel and onto the pizza stone. It will take some practice to be able to do this correctly. DO NOT leave the kitchen while this pizza is in the oven, it can go from done to charcoal in a minute. Once the pizza is in the oven set a timer for 5 minutes. At the 4 minute mark check the pizza. It is at this point that I rotate the pizza 180° to ensure even browning. Let the pizza cook for 1 more minute. To remove the pizza from the pizza stone take the pizza peel and slide it under the pizza, pick the pizza up, and take it out of the oven. I let the pizza sit on the peel for 30 seconds and then make 4 cuts with a pizza wheel. Slide the pizza off the peel onto a plate and serve.<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Red Chile Pizza Dough</span> 10/01/2006<br />Michael Wriston CID+<br />Black Dog Engineering<br />The New Barbarian Style Cookbook<br />Dough Ingredients:<br />2/3 cup of sourdough starter<br />1 cup spring water<br />1 teaspoon sea salt<br />1 tablespoon dark brown sugar<br />1 tablespoon olive oil<br />1 ancho chile ground fine<br />4 cups unbleached, unbromated high gluten bread flour<br />2 teaspoons granulated rapid rise yeast<br />Making the dough (doh!):<br />You can make this dough by hand, but it is not recommended because the dough needs to be kneaded for at least 10 minutes to develop the gluten. That is fairly strenuous to do by hand. I recommend that you use a stand mixer or a bread machine to knead this dough. In the bowl of the stand mixer add the warm water, yeast, sugar, and salt. Whisk these ingredients together thoroughly. Then add the olive oil and sourdough starter, and whisk to combine. Add the flour on top of the liquid ingredients. Place the bowl on the stand mixer and secure. Use the dough hook attachment for kneading this pizza dough. Lower the hook into the bowl, and secure the head of the mixer. Turn the mixer on its lowest setting and knead the dough for 10 minutes. When the dough is ready it should form a single mass and pull away from the bowl. A properly kneaded dough ball will have cleaned all the flour mess out of the bowl and leave it sparkling clean. After the time has elapsed stop the mixer. Pull the dough hook out of the dough ball. Prepare a lidded cake pan or the equivalent to store the pizza dough by lining the pan with aluminum foil. Oil the foil with olive oil. Use your fingers to spread the oil around the foil evenly. This dough recipe produces 2 pounds of dough, so we want to divide the dough into 8 dough balls to yield ¼ pound dough ball. I use a kitchen scale to do this, that way I know I am getting uniform dough balls. After you make the dough ball place it in the oiled pan. When all the dough balls are formed place the lid on the pan and store the pan in the refrigerator until the dough is needed.<br /><br />Forming the dough:<br />Thin crust pizza is meant to be cooked without a pan. To do this we need a pizza stone and a peel. The pizza stone is a round flat stone which is made of a ceramic material. The ceramic nature of the stone will allow it to store a lot of heat. It will literally cook the pizza from the bottom of the crust up. With this cooking method we don’t want a pan to get in the way of the heat so special considerations must be made to accommodate the dough with no pan. You will need some bench flour, a work surface, and a rolling pin. Flour the work surface. Retrieve one of the refrigerated dough balls and dust it with flour. Use your hands to flatten the dough ball into a disk. Continue to work the dough with your hands until the dough is about ¼ inch thick. Dust the dough with flour again and place it on the work surface. Using the rolling pin, start to flatten the dough adding extra flour if the dough sticks to the rolling pin. Rotate the dough and flatten it some more. Turn over the dough, add a little more flour and continue to flatten the dough using the rolling pin. continue this process until the dough is stretched to a 12 inch disk and is very thin (0.050 inch). Sprinkle some flour or cornmeal on the pizza peel and then place the thin crust dough on the peel.<br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed> <br /><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small><br /> </div> </div><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-12295428744986469392009-05-22T12:51:00.000-07:002009-05-22T14:13:58.091-07:00Sicilian Pizza<div class="xg_headline xg_headline-img xg_headline-2l"> <div class="ib"> <span class="xg_avatar"><a class="fn url" href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey" title="Z.Monkey"><img class="photo" src="http://api.ning.com/files/F1xDdmS0eqqq5f4xbWlKe2jVSAw50EmKe0zfHW*JXiXFqGqMfsoeGr1UtTpI7g6Tta-pUrwlQOLUdfVGM*hHoDaNkThIAcw*/271522961.bin?width=64&height=64&crop=1%3A1" alt="Z.Monkey" width="64" height="64" /></a></span> </div> <div class="tb"> <h1>Sicilian Pizza</h1> <ul class="navigation byline"><li><a class="nolink">Posted by </a><a href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey">Z.Monkey</a><a class="nolink"> on May 1, 2009 at 4:22am in </a><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow">Favorite Recipes for the Rainbow Clan</a></li><li><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum" class="xg_sprite xg_sprite-back">Back to Favorite Recipes for the Rainbow Clan Discussions</a></li></ul>Sicilian Pizza<br />This is the regular pizza dough that is aged and not the sourdough recipe.<br />4.25 cups of unbleached, unbromated, high gluten flour (King Arthur Brand)<br />1.5 cups of spring water<br />2 teaspoons of Fleishman's Bread Machine Yeast<br />2 teaspoons of Sea Salt<br />2 teaspoons of granulated white sugar<br />3 tablespoons of olive oil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NHJT11ixdNU/ShcDn5c41rI/AAAAAAAAA_Q/ZilHqBVaRQ8/s1600-h/SicilianPizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_NHJT11ixdNU/ShcDn5c41rI/AAAAAAAAA_Q/ZilHqBVaRQ8/s320/SicilianPizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5338739867242780338" border="0" /></a><br />Combine the water, yeast, sugar, and salt in a mixing bowl and whisk together thoroughly. While whisking add the olive oil. I use a stand mixer to knead the dough (doh!) because pizza dough requires a lot of kneading to develop the glutenous chains in the dough. You can knead this by hand, by it is a real workout for your forearms. Add the flour to the liquid mixture and knead for 10 minutes. This recipe yields about 2 pounds. The pizza in the picture only used 12 ounces of dough so you can store the rest of the dough in a hard container in the refrigerator.<br /><br />For the Sicilian pizza in the picture I used an 8" X 8" baking pan which I lubricated thoroughly with spray olive oil. Take 12 ounces of the dough and roll it out to the approximate size on the counter, using flour as needed to prevent sticking. Take the rolled dough and fit it into the pan. As the dough rises it will expand to cover any gaps. Take the pan cover it, and place it in a warm area to rise for a couple hours. I rise my dough in an unheated oven and leave the light on to provide a little warmth. If you rising chamber is too hot (above 105 degrees Fahrenheit) it will kill the yeast, and your dough will not rise. This is the secret of Sicilian pizza, it is really bread that is topped like pizza. It's a flat pan bread, rather than a bread pan bread (loaf).<br /><br />After a couple hours, when the dough is risen, we start making the pizza. Preheat the oven to 450 degrees Fahrenheit with the pizza stone in the oven. Be careful not to punch down the dough because we want the pizza to be risen and fluffy. Carefully apply pizza sauce to the dough, add some extra dried oregano, and granulated garlic. Bake the pizza on the pizza stone for 5 minutes. Pull the pizza out of the oven and prepare the rest of the toppings, whatever you like really. The dough is set now so you don't have to worry about collapsing it. I used a layer of mozzarella, chopped green and black olives, chopped pepperoni, a little more dried oregano, and a little more mozzarella on top. Put the pizza back into the oven for approximately 15 minutes. Keep an eye on the pizza during the last 5 minutes of cooking and pull it if you think the cheese is getting too dark. I usually let pan pizzas sit for about 5 minutes after cooking so that they don't get squished when you try and cut them. I have to use a chef's knife to cut the Sicilian Pizza because it is too thick to cut with the pizza wheel.<br /><br />Bon Appe'tit...<br /><br /><p style="text-align: left;"><a class="xg_sprite xg_sprite-share" href="javascript:void%20xg.index.quickadd.loadModule('share','http://whitebuffalocalfwoman.ning.com/main/quickadd/share','xg.index.quickadd.share');">Share</a> </p> <input name="xg_token" value="dec9a80a7b8e91f5ca6a59d5e998c0f3" type="hidden"> <p class="toggle"> <a comment_form_toggle_initialized="Y" href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/sicilian-pizza#" class="comment_form_toggle toggle"><span>▼</span> Reply to This</a></p><p class="toggle"><a comment_form_toggle_initialized="Y" href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/sicilian-pizza#" class="comment_form_toggle toggle"><br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed> <br /><small></small></a><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small> </p> </div> </div><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0tag:blogger.com,1999:blog-8053175832629282313.post-87305277752436536672009-05-21T14:38:00.000-07:002009-05-22T14:14:20.079-07:00Pheaux Pho (Noodle Soup) on the Go<div style="text-align: left;"><br /></div><div id="discussion_closed_module" class="xg_module" style="display: none;"> <div class="xg_module_body errordesc"> <p class="last-child">We're sorry, but this discussion has just been closed to further replies.</p> </div> </div> <div class="xg_headline xg_headline-img xg_headline-2l"> <div class="ib"> <span class="xg_avatar"><a class="fn url" href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey" title="Z.Monkey"><img class="photo" src="http://api.ning.com/files/F1xDdmS0eqqq5f4xbWlKe2jVSAw50EmKe0zfHW*JXiXFqGqMfsoeGr1UtTpI7g6Tta-pUrwlQOLUdfVGM*hHoDaNkThIAcw*/271522961.bin?width=64&height=64&crop=1%3A1" alt="Z.Monkey" width="64" height="64" /></a></span> </div> <div class="tb"> <h1>Pheaux Pho on the Go</h1> <ul class="navigation byline"><li><a class="nolink">Posted by </a><a href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey">Z.Monkey</a><a class="nolink"> on May 14, 2009 at 1:59pm in </a><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow">Favorite Recipes for the Rainbow Clan</a></li><li><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum" class="xg_sprite xg_sprite-back">Back to Favorite Recipes for the Rainbow Clan Discussions</a></li></ul>Anyone familiar with Vietnamese Noodle Soup? Pho?<br /><br />I have to admit that I cannot say no to a bowl of Pho. I usually don't have time at lunch to go to a Pho restaurant. So I have to substitute with dry noodle soup and get the veggies myself. When you go to a typical American Supermarket there is usually an abysmally bad selection of oriental soups. Maruchan is NOT my idea of good. If you want good noodles you need to go to an Asian market. There you will find a mind boggling selection of instant noodle soups. I like Nong Shim products, but there are many, many more.<br /><br />The noodles are only part of the Pho experience. For rea l Pho flavor you will need Thai Basil, Mung Bean Sprouts, thin sliced green chile, and Vietnamese Chili Garlic Sauce (what a friend of mine calls Satan's Tears). When I do Pho on the go I bring a container with the veggies, the instant soup, and a container of chili garlic sauce and I am ready for Pheaux Pho in 5 minutes. It is filling and light on calories , perfect for a light workday lunch...<br /><h1><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NHJT11ixdNU/ShcEjN5CI-I/AAAAAAAAA_Y/OEOsbQvjaWI/s1600-h/Phoonthego.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 595px; height: 446px;" src="http://4.bp.blogspot.com/_NHJT11ixdNU/ShcEjN5CI-I/AAAAAAAAA_Y/OEOsbQvjaWI/s400/Phoonthego.jpg" alt="" id="BLOGGER_PHOTO_ID_5338740886341821410" border="0" /></a></h1> <div class="xg_module"> <div id="discussionReplies"> <div class="xg_module_body"> <h3 id="comments">Replies to This Discussion</h3> <dl class="discussion clear i0 xg_lightborder"><dt class="byline"> <a name="2905684:Comment:1383"></a> <span class="xg_avatar"><a class="fn url" href="http://whitebuffalocalfwoman.ning.com/profile/lispingwiseone" title="lispingwiseone"><img class="photo left" src="http://api.ning.com/files/HamHRKNuA93Vl42HmD3G2eyhSKk33hnJ59*VNQB9Kqj1L88w8areK*LDWs4LmLoIfUt97KaEuz7pii9Wa*UuY9Nu014uwPEW/FourDirectionsIcon.jpg?width=48&height=48&crop=1%3A1" alt="lispingwiseone" width="48" height="48" /></a></span> <a name="2905684Comment1383" href="http://whitebuffalocalfwoman.ning.com/xn/detail/2905684:Comment:1383" title="Permalink to this Reply" class="xg_icon xg_icon-permalink">Permalink</a> Reply by <a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topic/listForContributor?user=18e3ls3owcdfy" class="fn url">lispingwiseone</a> on <span class="timestamp">May 15, 2009 at 5:27am</span> </dt><dd class="actions"> <a class="xg_sprite xg_sprite-message" href="http://whitebuffalocalfwoman.ning.com/profiles/message/newFromProfile?screenName=18e3ls3owcdfy&target=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fforum%2Ftopics%2Fpheaux-pho-on-the-go%3FgroupUrl%3Dmonkeychow%26">Send Message</a> </dd><dd class="item_delete"> <a class="icon delete" href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/pheaux-pho-on-the-go#" dojotype="DeleteCommentLink" _commentid="2905684:Comment:1383" _deletecommenturl="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/comment/delete?id=2905684%3AComment%3A1383&xn_out=json&firstPage=1&lastPage=1" _deletecommentandsubcommentsurl="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/bulk/removeCommentAndSubComments?limit=20&id=2905684%3AComment%3A1383&xn_out=json" _currentusercandeletecommentandsubcomments="true" _haschildcomments="false" _joinprompttext=""> </a> <br /></dd><dd> <div class="description" id="desc_2905684Comment1383">No I haven't heard of Pho, but it sounds and looks yummy & healthy. I am desparately trying to convert myself and family to eating only REAL food, but it is an uphill battle and long story. Your photo even makes the sprouts look good. I remember loving sprouts when I was a child, but we only had them once. So thanks for replanting that seed. I also printed out your pizza dough recipe, but didn't make any yet. Is that dough freezable?<br /><br />I have been studying food and nutrition for the last 7 years or so, it has just been a challenge to apply what I have learned.<br />Looking forward to sharing with you.<br /><br />Love & Blessings<br />lispingwiseone</div> </dd><dd> <p class="toggle"> <a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/pheaux-pho-on-the-go#" dojotype="QuoteLink" _citeurl="http://whitebuffalocalfwoman.ning.com/forum/topics/pheaux-pho-on-the-go?groupUrl=monkeychow&#2905684Comment1383" _contributor="lispingwiseone" _descid="desc_2905684Comment1383"><span><!--[if IE]>►<![endif]--><!--[if !IE]-->▶<!--[endif]--></span> Reply to This</a> </p> </dd></dl> <dl class="discussion clear i0 xg_lightborder"><dt class="byline"> <a name="2905684:Comment:1388"></a> <span class="xg_avatar"><a class="fn url" href="http://whitebuffalocalfwoman.ning.com/profile/ZMonkey" title="Z.Monkey"><img class="photo left" src="http://api.ning.com/files/F1xDdmS0eqqq5f4xbWlKe2jVSAw50EmKe0zfHW*JXiXFqGqMfsoeGr1UtTpI7g6Tta-pUrwlQOLUdfVGM*hHoDaNkThIAcw*/271522961.bin?width=48&height=48&crop=1%3A1" alt="Z.Monkey" width="48" height="48" /></a></span> <a name="2905684Comment1388" href="http://whitebuffalocalfwoman.ning.com/xn/detail/2905684:Comment:1388" title="Permalink to this Reply" class="xg_icon xg_icon-permalink">Permalink</a> Reply by <a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topic/listForContributor?user=1n0czih987123" class="fn url">Z.Monkey</a> on <span class="timestamp">May 15, 2009 at 5:39am</span> </dt><dd class="actions"> <a class="xg_sprite xg_sprite-message" href="http://whitebuffalocalfwoman.ning.com/profiles/message/newFromProfile?screenName=1n0czih987123&target=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fforum%2Ftopics%2Fpheaux-pho-on-the-go%3FgroupUrl%3Dmonkeychow%26">Send Message</a> </dd><dd class="item_delete"> <a class="icon delete" href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/pheaux-pho-on-the-go#" dojotype="DeleteCommentLink" _commentid="2905684:Comment:1388" _deletecommenturl="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/comment/delete?id=2905684%3AComment%3A1388&xn_out=json&firstPage=1&lastPage=1" _deletecommentandsubcommentsurl="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/bulk/removeCommentAndSubComments?limit=20&id=2905684%3AComment%3A1388&xn_out=json" _currentusercandeletecommentandsubcomments="true" _haschildcomments="false" _joinprompttext=""> </a> <br /></dd><dd> <div class="description" id="desc_2905684Comment1388">Good Morning Lispingwiseone,<br /><br />Well you cant freeze the raw dough, because it will kill the yeast culture. But, you can refrigerate it. As the dough ages it becomes sour, like sourdough. I have kept the dough in the refrigerator for up to two weeks. It keeps getting better as it ages. Usually a batch of dough doesn't last that long. I make a two pound batch and then make four ounce dough balls. I use the dough balls as needed. Now you can rise the dough and cook the pizza, and then freeze it.<br /><br />Blessed Be...<br />Goodwill to All, for All is One...</div> </dd><dd> <p class="toggle"> <a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/pheaux-pho-on-the-go#" dojotype="QuoteLink" _citeurl="http://whitebuffalocalfwoman.ning.com/forum/topics/pheaux-pho-on-the-go?groupUrl=monkeychow&#2905684Comment1388" _contributor="Z.Monkey" _descid="desc_2905684Comment1388"><span><!--[if IE]>►<![endif]--><!--[if !IE]-->▶<!--[endif]--></span> Reply to This</a> </p> </dd></dl> <dl class="last-reply"><dd> <form id="comment_form_218094123" method="post" enctype="multipart/form-data" action="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/comment/create?topicId=2905684%3ATopic%3A1350" _maxlength="40000" _emptydescriptionerrormessage="Please write something for your reply." _forcenormalformsubmission="false" _firstpage="true" _lastpage="true" _open="false" _autoclose="true" _joinprompttext=""> <input name="xg_token" value="dec9a80a7b8e91f5ca6a59d5e998c0f3" type="hidden"> <p class="toggle"> <a comment_form_toggle_initialized="Y" href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/pheaux-pho-on-the-go#" class="comment_form_toggle toggle"><span><!--[if IE]>►<![endif]--><!--[if !IE]-->▶<!--[endif]--></span> Reply to This</a> </p> <div class="form_body" style="display: none;"> <div class="texteditor clear"> <textarea id="textarea_218094123" name="description" rows="8" cols="60"></textarea> </div> <p style="visibility: hidden;"><a href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/pheaux-pho-on-the-go#" class="upload_link">Upload Files</a></p> <div style="display: none;"> <p>Attach File(s):</p> <ul class="options nobullets"><li><input class="file" name="file1" type="file"></li><li><input class="file" name="file2" type="file"></li><li><input class="file" name="file3" type="file"></li></ul> </div> <p class="buttongroup"> <input class="button" value="Add Reply" type="submit"> </p> </div> </form> </dd></dl> </div> <div class="xg_module_foot"> <p class="left"> <a class="xg_icon xg_icon-rss" href="http://whitebuffalocalfwoman.ning.com/forum/topics/pheaux-pho-on-the-go?groupUrl=monkeychow&feed=yes&xn_auth=no">RSS</a> </p> <p class="right"><a class="xg_sprite xg_sprite-follow-add" href="http://whitebuffalocalfwoman.ning.com/group/monkeychow/forum/topics/pheaux-pho-on-the-go#" dojotype="FollowLink" _isfollowed="0" _addurl="http://whitebuffalocalfwoman.ning.com/main/content/startFollowing?id=2905684%3ATopic%3A1350&xn_out=json" _removeurl="http://whitebuffalocalfwoman.ning.com/main/content/stopFollowing?id=2905684%3ATopic%3A1350&xn_out=json" _adddescription="Email me when people reply" _removedescription="Don't email me when people reply" _joinprompttext="" _signupurl="http://whitebuffalocalfwoman.ning.com/main/authorization/signUp?target=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fforum%2Ftopics%2Fpheaux-pho-on-the-go%3FgroupUrl%3Dmonkeychow%26">Follow</a><span> – Email me when people reply</span></p> </div> </div> </div><p style="text-align: left;"><br /><br /><embed wmode="opaque" src="http://static.ning.com/socialnetworkmain/widgets/index/swf/badge.swf?v=4.1.5%3A22017" flashvars="backgroundColor=0xCCFFFF&textColor=0x000066&config=http%3A%2F%2Fwhitebuffalocalfwoman.ning.com%2Fmain%2Fbadge%2FshowPlayerConfig%3F%26size%3Dsmall%26username%3D0oioc1elrvc7q" bgcolor="#CCFFFF" scale="noscale" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="206" height="104"></embed> <br /><small><a href="http://whitebuffalocalfwoman.ning.com/">Visit <em>WhiteBuffaloCalfWoman.Ning.Com</em></a></small></p> </div> </div><div class="blogger-post-footer"><a href="http://alightfromwithin.org">Visit <em>Alightfromwithin.Org</em></a></div>White Buffalo Calf Womanhttp://www.blogger.com/profile/13272264200755227853noreply@blogger.com0