Ice-cream Peanut Butter pie

I made one.

Which ridiculous pic do you like best?

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Food Tricks

Put an avocado seed in your guacomole and it won't turn brown.

Add lemon juice to cut potato surfaces to keep them from turning brown.

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Lo-Mein

We did it! We found the perfect Lo-Mein. Based on this information.

Lo-Mein Recipe

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Combine For Sauce:
1/4 cup of chicken broth
1/4 cup of soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon red pepper flakes
1 teaspoon sugar

Cook:
8 oz. cooked noodles

Sautee:
in 2-4 tablespoons vegetable, peanut, or stir-fry oil, cook:

6 oz meat - we like Shrimp
8 oz vegetables - whatever you have on hand and/or want to throw in: scallion, water chestnut, mushrooms, or other stir-fri veggies. Napa would be ideal.
also add chopped onion
2-3 teaspoons garlic - we use the kind in the jar
1 1/2 teaspoons ginger - we use the dry powdered kind
1-2 tablespoons soy sauce

add cooked noodles
and sauce
mix well. And you're done.

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World's Best Blueberry Pie

I found this recipe and decided to make use of some of the blueberries I picked when me and Leslie headed out to the country at the end of June.

World's Best Blueberry Pie!




This picture doesn't look nearly as good as the pie tastes!

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Blueberries!

Leslie & I went to pick blueberries! 6/27/09



It was really hot, and I kept eating my pickings,




but yay, in the end it was totally worth it.



Mmm, picked a handful of blackberries, too.



Nothing like fresh blueberry pie!

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P. F. Chang Style Lettuce Wraps

I had to have something Asian to go with the ribs for July 4th, and this seemed like a natural to go along with them. Hah, I was right. This recipe is awesome.

I think I could have done a bit better on cooking the rice noodles. :P They were still tasty, though!

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Five Spice Spare Ribs

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Yum! Maybe I will make these for July 4^th, lol!

http://fooddownunder.com/cgi-bin/recipe.cgi?r=102636

700	gm	pork spareribs
570	ml	peanut oil
		marinade
1	tbl	dry sherry or rice wine
1	tbl	light soy sauce
1	tbl	cider vinegar or Chinese white rice vinegar
1/2	tsp	sesame oil
		sauce
1	tbl	garlic finely chopped
1	tbl	five spice powder
1 1/2	tbl	spring onions finely chopped1
1	tbl	sugar
1	tbl	light soy sauce
2	tsp	fresh orange peel finely chopped
70	ml	cider vinegar or Chinese black rice vinegar

• Have your butcher cut the spareribs into individual ribs and then into chunks which are approximately 7.5cm long.
• Alternatively do this yourself using a heavy sharp cleaver which can cut through the bones.
• Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature.
• Heat the oil in a deep fat fryer or large wok.
• Slowly brown the marinaded spareribs in several batches until they are brown.
• Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter once it has cooled if you want to keep it for re use when cooking pork.)
• Put the sauce ingredients into a clean wok or frying pan.
• Bring the sauce to the boil and then reduce the heat.
• Add the spareribs and simmer them slowly uncovered for about 40 minutes stirring occasionally.
• Add a little water to the sauce if necessary to prevent it from drying up.
• Skim off any surface fat and serve.
  
  Can be easily re heated and the taste improves if it is cooked the day before it is eaten.
  

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