Friday, September 23, 2011

Photo Friday

Mark went shopping.  Sasha isn't happy about it.


 

16 comments:

  1. Poor Sasha! No wonder dogs (and cats) hate Halloween. What costumes do you and Mark have for Halloween?

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  2. Well at least she not wearing a frilly pink tutu...

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  3. What the heck is she suppose to bee?

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  4. Mark says, a butterfly. Sasha says different.

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  5. I love the way Chandler is looking at her. You can almost read his mind - "glad it's her and not me"
    hahahahaha! you guys crack me up!

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  6. That poor dog. Where's my meatloaf recipe? I made a meatloaf last night from a recipe I saw on the food network. It had ground pineapple, hot sauce, cilantro, eggs and oatmeal in it (among other things.) When I put it in the oven it started to rise! Freaky man. It tasted disgusting (my 15 yo son like it-I told him it was stuffing, lol.) I really need the meatloaf recipe...

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  7. Mark says he uses the American Test Kitchen recipe. The only thing he does different is add some red pepper, and celery.

    Glazed Meatloaf

    February/March 2009



    Glazed Meatloaf
    Why this recipe works:

    Cutting ground beef with an equal portion of sweet ground pork balances the beefy flavor. We flavored our Glazed Meatloaf with traditional seasonings: salt, pepper, Dijon mustard, Worcestershire sauce, thyme, parsley, sautéed onion, and garlic. To add moisture and structure, we used a panade (paste) of milk and saltines (rather than bread), which provided a mild saltiness. Combining the panade in a food processor and then pulsing it with the meat gave the loaf the most cohesive, tender structure.

    To evaporate the surface moisture that was inhibiting the formation of a crust, we broiled the loaf prior to baking and glazing with brown sugar and ketchup. This worked beautifully, and the browned crust gave the glaze—applied twice for extra effect—something to hang onto.

    Serves 6 to 8

    Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.
    Ingredients Glaze

    1 cup ketchup
    1/4 cup packed brown sugar
    2 1/2 tablespoons cider vinegar
    1/2 teaspoon hot sauce

    Meatloaf

    2 teaspoons vegetable oil
    1 onion, chopped fine
    2 garlic cloves, minced
    2/3 cup Saltine crackers, crushed (about 17 crackers)
    1/3 cup whole milk
    1 pound 90-percent lean ground beef (see note)
    1 pound ground pork
    2 large eggs plus 1 large yolk
    2 teaspoons Dijon mustard
    2 teaspoons Worcestershire sauce
    1/2 teaspoon dried thyme
    1/3 cup finely chopped fresh parsley
    Salt and pepper

    Instructions

    1. MAKE GLAZE Whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.

    2. COOK VEGETABLES Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.

    3. PROCESS MEAT Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.

    4. BROIL Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.

    5. BAKE Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.

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  8. One more thing, Mark doesn't put the meatloaf in a loaf pan. He forms it into a loaf on a cookie sheet.

    It is delicious. I sneak into the fridge for days just eating chunks of it like it was a big cookie.

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  9. ...and the vegan version is exactly the same except substitute the meat with texturized soy protein. hehe

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  10. oh, and instead of the eggs use whipped flax seed or a banana. Replace regular cow milk with healthier soy milk. Just saying...

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  11. Oh, and instead of deliciousness, expect the flavor of wallpaper paste.

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  12. WTF, that's not a recipe, that's a book! No wonder it's good. I'll be tasting it at your place, cause I won't be making it here. Seriously, if I ever take a trip to Florida can I come by for a meal? By the way, Did I mention I have 4 kids?

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  13. What has all this got to do with Sasha's Turtle Costume?

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  14. It's a butterfly costume.....and i can't believe she left it on long enough to take pictures! Alan, I should send you the pix of ZOE when I tried putting HER in a costume, my hand is in every picture trying to keep it on her!

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  15. I think a pink tutu would look better than a turtle/butterfly costume.

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