Why yes there is a demon interested ... Part 10 - Pumpernickel

Master List - http://charisstoma.dreamwidth.org/1302810.html


Title: Pumpernickel
Part 9 – Enter Silas - https://charisstoma.dreamwidth.org/1329126.html
Author: charisstoma
Rating: R
Word count: 508

“Pumpernickel. In German, “pumpern” is “intestinal wind,” while “nickel” is a demon or sprite.” Fern looked up from the screen of her laptop where she was supposedly researching a recipe for a story.

Ezz sighed at the grin on Fern’s face and put down his computer tablet to slowly say, “yes?”

“Know anyone named Pumpernickel?”

“Be good.”

“Not the answer to my question.”

Another sigh. “Yes and he’s well aware of what his name means. He prefers to be called Nick.”( Read more... )

Good vibrations: a novel method for sexing turtles or The Sexing of Turtles

Title: Good vibrations: a novel method for sexing turtles or The Sexing of Turtles
Author: charisstoma
Word count: 822

“What do you think would happen if we..” Tom held up the toy. “Gets a rise outa me.”

“I think this was not a good time to have come into a store like this after the bar,” Sam replied.

“Good time to come,” Tom giggled, “in a store like this? What do you think they do in the booths over there?”

“Nothing I want to do while drunk.”

“Wasn’t offering. Still let’s get one of these and see if it works, you know.”

“Okay but if it does how do we write it up?”

“We’ll think of that if it comes.” Tom took off giggling again.( Read more... )

Fresh Basil Pesto Recipe

Fresh Basil Pesto Recipe
http://www.simplyrecipes.com/recipes/fresh_basil_pesto/

Prep time: 15 minutesYield: Makes 1 cup

Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way. Halving the basil with spinach will mute the flavor if you don't like it so strongly flavored.


Ingredients
2 cups fresh basil leaves, packed (or 1 C basil leaves 1 C baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste


Method
1 Process basil leaves and nuts in food processor and pulse a several times.

Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

2 Slowly add the olive oil in a steady small stream, while the food processor is running, this will help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in some salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.



If you want to make and save pesto:
Omit the cheese (it doesn’t freeze well).
Line an ice cube tray with plastic wrap, and fill with the pesto.
Freeze and then store pesto cubes in freezer bag.
To use, defrost and add in grated cheese.

Creamy Pesto Chicken

http://urbanretrorecipes.com/dish-one-talked-dishes-internet-find/2/

Creamy Pesto Chicken

Weight Watchers ..7 points!

Ingredients

FOR THE CHICKEN

1 pound boneless , skinless chicken breasts
salt and fresh ground pepper , to taste
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes , halved


FOR THE SAUCE

1 tablespoon all-purpose flour
2 garlic cloves , minced
1/2 tablespoon basil pesto
1 cup fat free evaporated milk
salt and fresh ground pepper , to taste
freshly shaved Parmesan , for garnish, optional
fresh basil ribbons , for garnish, optional


Directions

Season chicken with salt and pepper, and rub chicken with the basil pesto.

Heat olive oil in a large nonstick skillet.

Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.

In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.

Remove chicken from skillet.

Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.

Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften

Add the prepared sauce to the skillet and bring to a boil.

Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.

Remove from heat.

Garnish with cheese and basil ribbons.

Serve with pasta, rice, and/or salad.

Quick Tip:
Go ahead and make up several small serving of this and freeze. Whenever you are short on time, instead of eating out, just pop one in the microwave and serve over a bed of lettuce or pasta.

Photo and recipe courtesy of Katerina of Diethood

Italian seasoning

Italian seasoning

combine 1 tablespoon of each dried spice:

thyme
basil
oregano
rosemary
marjoram.

One-Pot Slow-Cooker Spaghetti and Meatballs

One-Pot Slow-Cooker Spaghetti and Meatballs
https://www.today.com/food/one-pot-slow-cooker-spaghetti-meatballs-super-flavorful-no-mess-t49256

You may have extra meatballs leftover to utilize into a meatball sub sandwich or two for lunch. Also, note that you can always make your own Italian seasoning: combine 1 tablespoon each of the following dried spices: thyme, basil, oregano, rosemary, and marjoram.

PREP TIME:30 minutes SERVINGS:4-6

Ingredients

MARINARA SAUCE

1 medium yellow onion, finely chopped
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon kosher salt
½ cup water, to add later
¾ pound thin spaghetti noodles, to add later
2 tablespoons chopped fresh basil leaves, to garnish (optional)

MEATBALLS

1 pound ground veal
1 pound 90 percent lean ground beef
3 large eggs
1 cup plain panko bread crumbs
½ cup grated Parmesan cheese, plus more to serve if desired
2 teaspoons Italian seasoning
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Preparation
1. Into the bowl of a large slow cooker (like 6-quart), add chopped onion, crushed tomatoes, diced tomatoes, and spices. Stir to combine.

2. In a large bowl, add all the meatball ingredients. Using either your hands or a spatula, mix until thoroughly combined. Form into large meatballs, about the size of a golf ball (roughly about 20 meatballs). Position them into the marinara sauce the best you can, trying to get them all into the sauce, if possible.

3. Cover the slow cooker with a lid and cook until the meatballs are cooked through, about 4 hours on a HIGH setting or 8 hours on a LOW setting.

4. When the meatballs are done, use a slotted spoon to transfer meatballs from the slow cooker into a bowl. Cover meatballs with foil to keep warm. If the slow cooker isn’t on a HIGH setting, turn it to HIGH. Into the slow cooker bowl, stir in ½ cup water and ¾ pound thin spaghetti noodles broken in half. Make sure the spaghetti noodles are submerged in the sauce. Cover with lid and cook until the noodles are just soft, about 20 to 30 minutes. Keep your eye on the noodles—the cooking time depends on the heat of your slow cooker, and they can get mushy if left to cook too long.

5. Transfer noodles and marinara sauce onto a platter and top with reserved meatballs. Sprinkle with basil, if desired, and Parmesan cheese. Serve.

This is the Air Force

Mom’s Goulash

http://americantimesfood.com/uncategorized/moms-goulash

Mom’s Goulash

Ingredients:
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed

Instructions:
Cook the macaroni to al dente according to package directions.

While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.

Drain and season with spices to taste.

In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.

Drain macaroni and add to the beef mixture, stirring well.

Taste and add additional seasoning as needed.

Add tomato juice to desired liquid consistency.
You can add more tomato juice to leftovers, as the noodles tend to soak up the juice.

source:tomatohero.com

Weed Killer

1 gallon of vinegar
1/2 cup of salt
couple of squirts of dawn dish detergent


... Kills weeds and grass in less than two hours,

MOCHA COFFEE COFFEE CAKE WITH ESPRESSO GLAZE

MOCHA COFFEE COFFEE CAKE WITH ESPRESSO GLAZE
http://www.epicurious.com/recipes/member/views/mocha-coffee-coffee-cake-with-espresso-glaze-50185716

14 serving 272 calories

INGREDIENTS

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water
2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water
For the Glaze
1 1/2 teaspoons instant espresso powder
2-3 Tablespoons strong brewed coffee
3/4 cup confectioners' sugar, sifted



PREPARATION

Put a rack in the middle of the oven and preheat to 350 degrees F. Generously butter and flour 8- inch (6 cup) Bundt pan. Whisk together flour, baking powder, baking soda and salt in a bowl. Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then beat in the vanilla. Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated. Transfer about one third of the batter to a small bowl. Add espresso mixture and stir until combined. Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined. Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan. Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely. Glaze: Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved. Add confectioners' sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee if necessary. Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving. (This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan. Increase the baking time to about 1 hour.)

Nutrition

Calories 272 per serving (14 servings)
Carbohydrates 34 g(11%)
Fat 14 g(21%)
Saturated Fat 8 g(42%)
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Protein 3 g(6%)
Sodium 133 mg(6%)
Cholestero l61 mg(20%)

How to Make Coffee Cake that Actually Tastes Like Coffee

This has a recipe for a cake done this way. It's 635 calories per slice.
One person commented: baked it as a sheet cake (only 30 minutes in the oven). I poured about 2/3 of the batter in the sheet pan, then spooned the swirl on, then added the rest of the batter, making swirls with a fork to spread it evenly. Turned out great. I skipped the crumble and the glaze.
http://www.epicurious.com/recipes/food/views/coffee-coffee-coffee-cake-56389466


The Coffee Cake That Actually Tastes Like Coffee

http://www.epicurious.com/recipes-menus/coffee-espresso-mocha-coffee-cake-recipe-article

Why is it called coffee cake if it doesn't taste like coffee? Seriously, I've always found that kind of confusing—though I do take things too literally sometimes. But it's not just that coffee cake sounds like it's flavored with coffee. It's that coffee cake actually should be flavored with coffee. After all, the rich, deep flavor of coffee goes with so many other ingredients that are right at home in coffee cake, like sweet spices and rich chocolate. So I decided to create a coffee cake that truly deserves its name.

For the ultimate coffee-flavored coffee cake, I wanted the coffee flavor to shine in as many ways as possible. After baking a slew of versions in the Epicurious Test Kitchen, we discovered that we needed three different forms of coffee used in five different ways to get the cake right where we wanted it: Bursting with rich, sweet, coffee flavor that's highlighted by a trio of contrasting textures. Here's how we made it happen:

INFUSE THE BATTER WITH COFFEE TWO WAYS
Bakers know that that the easiest way to get coffee flavor into a baked good is to add instant espresso powder to the batter. But it turns out that espresso powder alone doesn't give the fullest flavor: you need a little bit of spice to bring out the coffee flavor. Add some cinnamon and a hint of cardamom and you play up the coffee flavor in a wonderful new way. Once we figured that out, the cake still didn't quite taste like coffee though, so we replaced some of the liquid in the batter with extra-strong brewed coffee and finally the finished cake batter tasted like coffee, smelled like coffee, and even gave our taste testers a little caffeine buzz. Adding brewed coffee does something wonderful to the texture of the cake, too: it's more moist and dense—one of our editors even called it "pudding-like."

ADD A MOCHA SWIRL
Chocolate and coffee are always a good combination. Chocolate in coffee-flavored cake is an even better combination—decadent and indulgent like a mocha latte. So we melted semisweet chocolate, butter, and more extra-strong brewed coffee and layered it between the batter before baking to create two dark mocha swirls in the cake. Then, we put pecans in the mocha swirl to give it extra crunch and a touch of nutty sweetness.

PACK THE CRUMB TOPPING WITH COFFEE, TOO
Coffee cake is always better with a crunchy crumb topping. For the ultimate coffee-flavored cake coffee cake, it stands to reason that the crumb topping has to have some coffee flavor in it too. Here's where the instant espresso powder comes in again. We mixed more of it into the crumb mixture to add another caffeine hit to the cake.

FINISH WITH A BOOZY LATTE GLAZE
By the time the cake was finished, we'd already used two different kinds of coffee in four different ways. But even though we risked overkill, we thought the cake needed one more touch of coffee. So we created a glaze that looks and tastes a bit like the foam on a creamy latte, combining sour cream and confectioners' sugar with a bit of coffee liqueur. The extra-concentrated flavor of coffee in the booze enlivens the coffee character of the cake and carries the scent straight to your nose, just like a freshly brewed cup of joe.