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Paris Morning Bakery

Name: Paris Morning Bakery
Cuisine: Korean Bakery
Location: 4900 S University Dr, Davie, FL 33328
(Also has a location in Lauderhill and one in Plantation)

Paris Morning Bakery is a Korean bakery, we have been to two of their locations and have enjoyed them a lot.

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First the atmosphere. The place is very nicely decorated, clean, and has a modern feel to it. It is a bit different as far as: you come in, grab a tray and serve yourself what you will be buying. You can then pay for it and eat it, or you can ask the lady at the counter to wrap it up for you. The service is excellent. They are very kind and attentive. If you don’t like your drink, they will make you a new one. They are happy to assist you.

The food is very good. Understand that it is a little bit different, kimchi croquettes, breads stuffed with sweet potato, sweet breads, most things are sweet.

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I happen to love the kimchi croquettes. It is filled with a delicious kimchi mixture while the outside is breaded with panko, which makes it extra crispy. Another favorite is the creme bread. Basically a semi sweet bread filled with whipped cream. It reminds me of a cream puff. The little mice are super cute. They are a sweet potato bread with different fillings and almond decorations. It is very sweet (in flavor and temperament). The bingsus (pictured below) are very refreshing and different in a good way. It is very finely shaved ice topped with a milky syrup, then topped with fruit or cookies, and then it gets finished off with a big scoop of ice cream. Make sure you share this one, it is BIG!

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Their cakes are to die for. Absolutely amazing. But the best part is that it not only tastes good (great even), they look exquisite!! They are so fancy, and their packaging is great also. They are a little bit on the pricier side, but I recommend you give them a try. You will not be disappointing, and your friends and family will be very impressed.

I highly recommend trying this place (at any of its locations) this weekend! It will give you an insight into desserts and breads from a different culture. Not to mention that it will fill your belly with deliciously baked goods.

Food Aboard The Carnival Fantasy — Day 3

Sunday was our day at sea. I spent this day relaxing around the pool with a few cocktails. We napped, and we ate… It was magical!

Day 3:

For both breakfast and lunch we just went to the buffet. For breakfast I had grits, ham, chicken flautas, fruit, and bread. For lunch we had the glorious burritos (my husband’s mission for the trip was to eat as many burritos as possible… somehow he only ended eating two though).

Dinner —

My husband ordered the caprese salad. It was good, with a basil pesto and oil, it was pretty yummy.

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I got the wild mushroom soup (one of my favorite soups). It was very good!

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My husband got the chicken parmesan as his entree (I guess he was feeling like Italian food that night). It was ok, nothing that exciting about it. The small side of potatoes au gratin was just blah, and the veggies were good.

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I ordered the lobster. I have to say I was very disappointed. It was just a tiny lobster tail with no sides. It cost me $20 for this tiny thing, and I had to wait an extra 20 minutes after they had brought everyone else’s food. All in all not worth it!!

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The dessert was disappointing as ever (I had high hopes for these ones ;-;) The chocolate molten cake pictured below was average at best. Nothing special.

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The poached pear was very sour and barely had any sweetness to it. It was also very hard, which leads me to believe that they had barely been poached.

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Room Service —

Since we were traveling to celebrate our anniversary I ordered us a celebration cake. As you can imagine I has very apprehensive about the quality after all the dessert fails we had tried. I was very pleasantly surprised!! They actually make good cakes. It was moist and the chocolate mousse filling was delicious!

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We also ordered the canapes tray. It was AMAZING!! The smoked salmon was great, the boiled eggs with lemon and caviar we very good!The artichoke and sundried tomatoes toast and the sausage and cream cheese was also very good!

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I think my favorite food was actually this room service meal! We also had a bottle of champagne, so it was extremely fancy! (Caviar, champagne, and chocolate? Sir I was royalty that night!)

While we didn’t like a lot of the dessert, the food itself was pretty good in general. We had fun sampling all the different offerings which is what counts at the end!

Food Aboard The Carnival Fantasy — Day 2

The next day dawned with a clear, sunny sky, which I enjoyed with a cup of coffee from the highest deck, and took lots of pictures of the sunrise… Lots!

Breakfast —

Since we wanted to debark as soon as possible, we had an early breakfast. We went to the dining room for this one, not the buffet.

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It was actually a pretty disappointing breakfast. There weren’t that many customers around, but they still had a hard time getting our drinks (coffee, milk, orange juice). We actually got our food before we got the juice.

As far as breakfast I had eggs benedict with a side of corned beef hash. The eggs benedict were pretty bad, the hollandaise sauce was in mousse form (why?) which had dried up when they put it under the broiler (again, why?) and at that point it was a pretty dry flavorless paste on top of the eggs. The corned beef hash was more of a mashed potatoes with corned beef, it was a bit odd. All in all pretty bad service and the food choices were questionable.

Dinner —

This dinner was actually amazing. It was supposed to be the Captain’s dinner night so I guess they brought their “A” game.

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I started dinner with a risotto topped with scallops with a parmesan wafer and a balsamic reduction. It was amazing, it also had a few drops of basil oil that added a lot of flavor. I loved this dish, it was delicious, well balanced, and pretty, and was just sad that I couldn’t have any more of it!

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My entree was duck l’orange with a side of potatoes au gratin. This was also delicious. Well cooked, flavorful, and a huge portion. It was perfect!

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For dessert I had the Grand Marnier souffle. It was ok, but the “sauce” you are supposed to pour over was more of a warm pudding and less of a sauce. The flavor was a little too orange extract (fake) and not enough Grand Marnier or even orange zest.

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The chocolate cake was pretty good. I have to say that they did know how to make cake. It was moist and chocolatey.

Food Aboard The Carnival Fantasy — Day 1

Overall we loved the food aboard the Carnival Fantasy. In the next couple of posts I will show you the day by day log of what we ate!

Day 1:

Boarding & Lunch —

We got to the terminal very early in order to skip traffic delays (let’s face it, it gets very bad in the downtown Miami area). Because of this we ended up eating a very rushed breakfast and waiting at the terminal for a bit. Once we were on the boat the first thing we did was get lunch.

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The only thing open was the buffet at Windows On The Sea, the burger, and burrito place right outside. My husband got pizza which was average, we also tried a burrito which was AMAZING (my husband LOVED it, with steak, shrimp and all the toppings you might want what isn’t there to love?). From the buffet I got an assortment of salads and veggies and steak (see picture). The desserts offered were bad… just bad.

Dinner —

The first night on the boat the weather was pretty bad and needless to say it wasn’t smooth sailing. My husband got very seasick so we weren’t able to stay for dessert.

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As appetizer I had the duck salad, which was amazing. Think pasta salad made with asian noodles and a lot of pineapple topped with thinly sliced duck breast. It was delicious!

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My husband had the tilapia, which was very mild, it needed a little more seasoning. It was served with mac and cheese, glazed carrots, a pea puree, and a tomato compote. This was just ok.

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I had the salmon, which was cooked perfectly, with an assortment of vegetables. While the salmon was good the vegetable were just boiled so nothing impressive there. But I did like that salmon!

After rushedly eating my salmon, we had to make a dash for the room to get my husband medicine, before he spilled that tilapia all over the dining room table (TMI?)

Interesting side note, the seas were so rough that night that the boat went on a 45 degree angle for about 10 minutes. Thankfully my husband was asleep (knocked out by the nausea medicine) so he didn’t feel most of it. However I was by the door to our cabin when it happened and had to “climb a mountain” in order to get to the bed and check on him to make sure he wasn’t about to fall from the bed… Fun times -_-

 

Carnival Fantasy Pros and Cons

About two weeks ago we took a little trip to Nassau in the Carnival Fantasy ship. There were definitely a lot of great things about the experience and a few bad ones, but all in all I loved our little getaway.

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The Pros:

The Rooms — We had an ocean view room which was very spacious, the bathroom was a good size also. It was well appointed with a pretty big closet, a king bed, a seat-in vanity, and an extra chair. When we got to the room there was a tarp on the bed for putting your luggage on and not ruin the sheets. There were towels for taking off the ship or to the pool. Lastly there was water for your convenience, you do have to pay for it, but it was pretty handy not having to go somewhere to get water.

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The Service — Yes they are being nice to you because they want tips, but regardless of, the service they provide is outstanding. When we met our room steward we immediately tipped him $20.00. This will be the best spent $20 of your whole trip! Because we were considerate to him he made sure to give us a lot of perks. Turndown service (Don’t know if it was included for everyone, but he always made it extra special leaving cute towel animals, picking up all of our stuff, etc). He gave us several gift cards, $25 for a bottle of wine, $50 for spa service, and 1 Free picture from Pixels, because he found out it was our anniversary. He also left a very nice message in our mirror congratulating us. Our room was always clean, spotless, and organized. Anything we needed was brought by instantly, so definitely a good investment.

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The Views — Man, I loved waking up early, stopping by the dining room to grab a cup of coffee and then just go to the highest deck in the ship and just sit there and enjoy the sunrise. It was beautiful, peaceful, and so relaxing. I had a moment to myself, to just enjoy God’s gift, and I was truly happy. We have a gorgeous planet, the sea is amazing and the sunrises espectacular. Nassau was also beautiful to see in the day or night.

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The Food — It was very good. The fancy dinners were very delicious. The room service canapes tray we ordered was AMAZING, we also ordered an anniversary cake and the chocolate tray, both were great. The burrito bar was super good, my husband loved this the most. The buffet lunch was ok, not bad in general, but not the greatest either. I will make a post about what we ate in the trip with all the pictures per day!

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The Cons:

The Desserts — The desserts in the lunch buffet were atrocious! Nothing was good. We did not like ANY of them, we tried them all and everything tasted like disappointment and shame as my husband says. The desserts in the main dining room were better but not by much. All in all I was not impressed.

The Activities— It is a small boat. There technically was “a lot” to do, but a lot of it was repetitive (several bars and lounges), and not things we liked. We weren’t interested in the casino, or the different bars (I much rather sit by the pool and have a few cocktails while I enjoy the view), the library was mostly off limits for events, and the kid’s slides were tiny and clearly for kids, so we couldn’t use them.

The spa (pictured below) was nice, but pretty hard to book. I ended up going to a very early appointment since everything had been booked. Also, fun fact, they made me sit through a 5 minute sales pitch after my appointment, where the lady tried to sell me several kinds of product and when I said no, she got pretty angry… awkward. So just be prepared for it!

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The Decor — It is dated. Shows the boat’s age. Not a huge bother, just something you notice.

The Pool — It was tiny. There were like a thousand lounge chairs, surrounding the smallest pool I have ever seen in a public setting. This was the  only thing that was a big disappointment. It was impossible to get into most of the time since it was full of kids playing. Literally packed. So if you were sunning there was no real place to go for a quick dip.

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The Adult Deck — Also tiny. Not enough chairs for all the adult that wanted to be there. No pool either. But for some reason it had two hot tubs… Hot tubs… in Florida… going to a Caribbean Island… with no pool to cool down after… It was very hot, I would recommend that ships that travel in hot weather have pools, not Hot Tubs, just a thought.

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All in all this was a great experience. I wasn’t all that bothered by the lack of activities because I just chose to spend my time relaxing by the pool with a cocktail and enjoying the views while we were on the ship. We skipped the activities at night as well and spent time together in our room. So this was a VERY relaxing vacation, which was exactly what I needed.

Camping Adventures — Cuban Caldoza

The last night of our camping adventure was actually a little bit of a mixed bag. On the one hand we were pretty tired at this point and just wanted to relax around the fire and enjoy the last part of our stay. On the other hand we had the Sheriff department calling us about a possible break in to our house… More on that later!

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For the first part of our night, once we returned from the Renaissance Faire I immediately got to work on a Cuban Caldoza (a stew with a lot of meats and root vegetables, slowly simmered until the vegetable and meat are falling apart) since our crew was very hungry and it needs to simmer for a while.

A caldoza is a heavenly comforting stew. It fills you up and warms your heart and body. It can be made with any root vegetables you fancy as well as any meats you might have on hand. We used to make them in Cuba for block parties (usually a political reason was said to be the reason for it, but most people just wanted to have a good time), for carnivale time, and for large celebrations. Therefore it brings a lot of good memories for us.

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Cuban Caldoza–

Ingredients:
-2 yams (white sweet potato) cubed
-2 potatoes cubed
-1 package of frozen yuca (casava)
-1 package of frozen corn on the cob
-2 green plantains sliced
-1 onion diced
-1/2 bell pepper diced
-4 carrots diced
-5 garlic cloves minced
-1 malanga cubed
-pork shoulder
-pork ribs
-beef for stew (or any beef cut)
-1 box of beef broth (48 Oz.)
-water
-1 beer
-lemon for garnish

Right off the bat let me start with a couple of important notes:

1- This stew can be made with ANY root vegetable, not necessarily the ones I have listed. So do not despair if you can’t find Yuca or Malanga, just use what you have in your area. What you always need to keep in mind is BALANCE, you want at least one sweet vegetable (yams or sweet potatoes), you want corn in the cobb not just the kernel for added flavor, and a starchy vegetable like the casava or add more potatoes if you can’t find casava.

2- A caldoza needs to be cooked over an open fire, it just adds to the flavor. If you can’t rustle up an open fire then try cooking it on a charcoal grill. If that is not available either then use your stove, just be warned that it will lose the delicious smoky flavor.

3- It needs to simmer for a long while so that all the vegetables and meats get a chance to “marry” their flavors. Also you can add some seasonings if you have them at hand, such as cumin, onion powder, garlic powder, parsley, or cilantro.

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To start this party, the first thing you need to do is prep all of your veggies. Have them diced, sliced, and ready to just throw in. In a BIG soup pot add some oil/butter/bacon fat and let it heat up. Sear your meats, a few at a time so that the juices are sealed in, remove and set aside as you sear each batch. Add the onions, bell pepper and carrots, let it cook until they start to brown. Add the garlic, and let it cook for just a minute (remember garlic is a bit of a primadonna and can’t be cooked too long). Add the rest of your vegetables, and season with salt and pepper to taste stir until everything is well combined, let cook for a minute. Add your meats back in. Add the beef broth and water until all the vegetables are covered.

Let it simmer at a medium low heat for about half an hour. Make sure to keep an eye on it, gently stirring from time to time so that the vegetables and meat don’t get stuck to the bottom. After half an hour add in a beer, and stir it all in. Let cook for another hour uncovered keeping an eye on it. You can eat as soon as the vegetables are soft and the broth gets thick, just make sure you taste before serving and adjust seasoning as needed. Try not to add too much salt before this point. Also the longer it simmers the better it will taste but the thicker it will get. Serve hot with a lemon wedge, it is delicious as is but even better with a bit of lemon juice. Enjoy!

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So, story time! We had our caldoza, made s’mores, and danced around the fire. Most of my party left since they were too tired and not liking the whole “sleeping on the floor” bit of camping. It is midnight and we had been asleep for a couple of hours when my sister receives a call from a stranger saying that our garage was open and that they were just checking if anyone was home.

That is it, a stranger, does not identify himself, says our garage is open and that a neighbor had called the police. I like to watch a lot of CIA and police shows so I am like, WTF it is probably someone trying to mug whoever goes home to check, it is an AMBUSH!! In my defense they did not identify themselves, and frankly the call was pretty sketchy!

But anyways, my husband gets up and decides he will be the cavalry, all by himself, he is going to go check what is going on. I call back the stranger, and once again he doesn’t identify himself just keeps asking if there is anyone home, repeatedly. At this point I am 100% sure it is a murderer and that my husband is driving half asleep to his death. So I go on super spy mode. I called him some reinforcements (his brother) and I called the sheriff’s department to see if any of this shenanigans was actually true.

Well it turns out that it was. The sheriff’s department received a call from one of our neighbors that the garage had been open for two days and no one was home. They went in and “cleared” the threat, which means they made sure there was no murderer hiding in the shadows and that the house had not been breached, and that my very messy garage was still just as messy and not cleaned out.

So before I even get to call my husband with the good? news, he had reached the house before any cavalry and he just went in and cleared it “Call of Duty” style (his words). Everything ended up fine. He went through the whole house and everything was exactly where we left it, thankfully I had made sure to lock the door to the house from the garage so no one could have gone in without some visible signs of breaking and entering.

My husband decided that as his reward, he was just going to stay home and sleep in our very comfortable bed since he didn’t want to drive an hour to get back to our campsite at that late a time. So I had the pleasure of sleeping in a very non secure tent with my two year old, my teenage brother, and my sister (both of who knocked out and were completely useless as far as defense went). Needless to say I did not sleep that night, I literally woke up every hour to assess the danger levels as well as at every tiny noise.

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So moral of the story… Make sure your garage is locked when you go on a trip? Watching police shows teaches you some “valuable” skills? I don’t know, my brain was too tired come morning to formulate any kind of meaningful lesson…

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My baby posing for a picture the day after. She had a blast! Her mama on the other hand looked frightful… which is why there are no pictures of me that day!

Camping Adventures — Breakfast Casserole On The Grill

The second day dawned beautifully. It was a nice temperature in Florida (for once) and my toddler was just soooo happy to be out and about all she did was run from the moment she woke up. Our itinerary for this day was to have breakfast in the camp, then go to the Renaissance Faire that was taking place in the same park as the one we were in.

But before we went off to see knights and princesses we needed a sturdy breakfast to get us through all the walking we had to do (and let me tell you it was A LOT of walking).

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Since it was so early in the morning and most of my family was still asleep I did not feel like starting a fire, so I opted for the easier way, and just lighted the charcoal grill that is provided in every campsite (we had brought a bag of charcoal with the idea of my husband, the grilling master, making some burgers). I also brought a small cast iron pan and a disposable baking sheet which I used to cook this breakfast.

Breakfast Casserole On The Grill —
Keep in mind that I am cooking for a large crew of 11, so if you need less then reduce the recipe accordingly.

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Ingredients —

-8 potatoes diced

-1 package hash browns

-1 package of bacon

-1 package of sausage

-1 package of cheese

-1 onion diced

-vegetable oil

-salt and pepper

Place your cooking receptacles on the grill to get them nice and hot (in my case the mini cast iron pan and the disposable baking sheet). Cook bacon until nice and crisp, take out and crumble, set aside. Put a good amount of vegetable oil in the disposable baking tray, once hot add the diced potatoes, cook until they start to soften, get rid of some of the excess oil, add the sausage but make sure to crumble it as you are adding it in, also add the onion. Cook until the potatoes are all the way soft, the onions are translucent, and the sausage is mostly cooked through.

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At this point I added salt and pepper to taste (I also had some seasoning mix left over from the night before, see here, which I added for extra flavor), crumbled bacon, and the package of hashbrowns. Mix well, it is ok if the potatoes break a little. Once everything is thoroughly mixed sprinkle generously with cheese. Cover with aluminum foil and cook for an extra 15 minutes to make sure everything is cooked through and the cheese has melted all over.

Serve while warm, that is when it is best! We also made scrambled eggs and toast to go with it, but the casserole is pretty sturdy on its own. You can also add the scrambled eggs to it right before you put the cheese and it would be a complete breakfast.

 

After we finished breakfast we all took a long and arduous trip back to Renaissance times. Get ready for a bunch of unedited pictures! Yay!

Where my daughter decided she was a princess;

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There we saw knights;

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We saw fairies;

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Andalucian Horses;

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Sparring;

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And the king and queen of the Fair!

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After this adventure our little princes fell asleep and we had a long trek under the fiery Florida Sun back to camp with a sleeping toddler in our arms. We had fun, but honestly wish that it all had been a little less crowded and that the weather had remained nice as it was when we woke up!

That night I made a Cuban Caldoza to soothe our tired souls. Come back tomorrow for the recipe!

Camping Adventures — Campfire Chicken

My husband and I love mountains, rivers, and anything nature. We enjoy hiking through the mountains or forest. Camping under the stars, sitting by the fire while we enjoy a drink, cooking over a fire. So of course it makes perfect sense that we would end up living in Florida, where there are no mountains, where there is as much water in the air we breathe as in the ocean, where the other alternative to the beach is swamp… Where there is only one season; HOT.

Life is funny that way, sometimes you end up in a place that you don’t particularly like. But instead of getting bitter and depressed about it we try to make the most of it by finding local spots to do the things we love. That is how we found Quiet Waters Park, which gives you the opportunity to camp right in the middle of the city. It isn’t anything like the real deal of being “one with nature” but it is a fun activity that we like to do with the family.

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Our tent. It is permanently set up in the campground. Very spacious and comfortable.

So we rented two tents next to the lake in a corner of the campground so that we had as much privacy as possible. On Friday afternoon we arrived for check in and to set up camp. This meant unloading a car full of supplies and sleeping bags and such (you know, it doesn’t matter how long the stay is, if you have a toddler you need a truck full of things). Meanwhile my two year old daughter discovered her love for nature and she decided that this was the best thing ever. She ran around non stop, exploring the “wilderness.”

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Gorgeous sunset off the lake we were by. Please notice how rectangular this lake is, nature sure knows it’s shapes!

After setup was complete, and the sunset was fast approaching (which, by the way, was beautiful) it was time for me to make dinner, I had been dying to try making campfire chicken, and let me tell you, it is delicious! We had a large group of people joining us for this “adventure” and the one thing they loved consistently throughout the weekend was the food. They hated sleeping on the floor, the weather, the “bathrooms” (pfff, city folk, am I right?), but the food, that they loved!

Sorry about the poor light, it was dark by the time we had dinner!

Sorry about the poor light, it was dark by the time we had dinner!

Campfire Chicken —

Ingredients:

-10 Chicken thighs, bone-in

-4 onions quartered

-3 packages of baby carrots

-10 mid-sized potatoes quartered

-10 pieces of corn (one frozen package)

-10 garlic cloves

-2 beers or chicken stock

-salt and pepper

-your favorite spice rub

-vegetable oil

I seasoned the chicken thighs the night before. Just rub them with oil and any spice rub you like. I made mine by mixing garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, and herbes de provence. After they are seasoned you can freeze them if you are going to need them to be out in a cooler all day, if you are going directly from home to campground to cook then you don’t have to freeze them.

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In a piece of aluminum foil put a little bit of oil,  place one chicken thigh, one piece of corn, one quartered potato, one garlic clove, one or two onion quarters, and 6-8 baby carrots. Season all with salt and pepper to taste. Finally raise all the edges of the foil and add 1/4 cup of beer (I recommend beer, it adds a lot to the flavor and all of the alcohol will be cooked off, so it is safe for children) or chicken stock before completely closing your little package of goodness. Just repeat this until you have made a package per chicken thigh.

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Place on your campfire. Be careful that it isn’t placed directly on top of the fire, you want to create a circle around the fire so that all the packages are getting a good amount of heat, but are not getting scorched. Cook for about an hour, keeping an eye on the fire, so that you can move the packages away from any direct fire contact whenever necessary. After the hour get a package and check the doneness of the thigh, it should be cooked through and falling off the bone. You can serve immediately or if some of your group has not arrived yet, because they run on Cuban time (always an hour behind) then you can put your packages farther away from the fire so that they remain warm, without getting burned or overcooked.

After dinner we made s’mores, played a couple of games, had a few drinks, and in my case, slept like a baby after a full day of activities. That concludes our first day of this camping trip. In my next post we will go over how we made a breakfast casserole on a charcoal barbeque grill and our experience at the Renaissance Faire!

 

 

Easter “Nests”

I saw a picture of this on pinterest, and I just knew I had to come up with a recipe. They were adorable, healthy, appropriate for the season, and frankly just looked so appetizing that I knew all of my guests for Easter dinner would love it.

So last year I developed a recipe and then have fine tuned it to our taste. Basically think of it as a caprese salad in nest form. You can also make it with a poached egg if you want to serve it as a main dish in an Easter (or any occasion) brunch.

Ingredients:

-roma tomatoes halved (medium sized tomatoes)

-basil

-sprouts

-mozarella pearls

-balsamic vinegar

-1 lemon

-olive oil

-salt and pepper

Roma Tomatoes

Roma Tomatoes

Halve your tomatoes and test for stability. You need them to be able to hold the contents without tipping over. If they are not stable, cut a little piece at the bottom for them to sit on, make sure not to cut all the way through and making a whole in the tomato “cup”. Once you have all of the tomatoes lined up and stable sprinkle the insides with salt and pepper, a light drizzle of olive oil, and a few drops of balsamic. Make sure you only put the seasonings in the inside, not the outside. Julienne your basil and sprinkle it in the inside as well.

Line all the tomatoes with sprouts. You want them to look like a nest so be generous and make sure it overflows all around. Set the mozzarella pearls in the center. If they are small enough then put more than one, if big enough just one. Arrange in a way it looks like eggs. Sprinkle the mozzarella “eggs” with salt, pepper and lemon zest.

Serve immediately. If they sit at room temperature for too long then the sprouts will wilt, so make sure you serve them as soon as they are ready for optimum freshness.

If for some reason you don’t find sprouts, you can use basil leaves instead, if your grocer doesn’t carry basil either (where on Earth do you live O_O) then use any herb available to you, just make sure to line it in a “nest” fashion. If you don’t have mozzarella pearls (because let’s face it, if they don’t sell basil the odds don’t look great for mozzarella pearls) then use any white cheese and just cut it into a round shape.

If you are using poached eggs or even hard boiled quail eggs instead, make sure to adjust the tomato size accordingly in order for the egg to fit. I would also “hide” some cheese or even ham under the poached egg, that would make it even sturdier as a main dish.

Have a Happy Easter everyone, and give this recipe a try!

Creme Brulee Three Ways

Creme brulee seems to have a bit of a rep for being a fancy, snooty dessert. It might be because of the French name, or maybe because it is a bit delicate during the cooking period. But the reality of it is that creme brulee is very easy to make, and once you have a handle on the basics you can branch out and make it any flavor you want!

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Classic Creme Brulee —

Ingredients:

-1 quart heavy cream (the big carton they sell at any grocery store)

-6 egg yolks

-1/2 tsp salt

-2 Tbsp vanilla extract

-1 vanilla bean (optional)

-1/2 cup of sugar

-Extra sugar for topping

Split the vanilla bean and remove the caviar (the little seeds inside). Put the caviar or seeds inside of a large mixing bowl, set aside. In a saucepan put the whole carton of cream and the vanilla bean (with the insides removed). Bring to a boil, and remove from the heat as soon as it does, discard vanilla bean. Set aside, and “fuhgeddaboudit,” at least for the next 15-20 minutes it will take to cool off a bit.

Meanwhile put the six egg yolks in the large mixing bowl that has the vanilla seeds, also add the sugar and the salt. Mix until the egg yolks turn a pretty light yellow color. Once the cream has rested for a bit start adding to the eggs. We are going to need to temper it so that we don’t scramble the eggs. Tempering is just a fancy word for gradually bringing it to the same temperature. So we are going to start by adding one tablespoon of the cream into the eggs, then quickly stir, then add a little more, stir, add more, and stir some more. Do this until you have combined all of the cream and the eggs.

Preheat the oven to 325 degrees. Strain the mixture and add it into your ramekins. You can also use any small ovenproof containers. Place ramekins in a deep baking dish and add water until it comes up at least halfway. Place in the oven and bake for 45 minutes. Remove and let them come to room temperature, then put the ramekins in the refrigerator and let chill for at least an hour before serving. This is a great place to stop if you are making this ahead for a party or a special dinner. They will keep in the refrigerator if covered for about a week, just add the sugar and brown before you eat.

Now for the sugar topping I have made it three different ways and I can say, by far, the easiest method is to use a butane torch. Just sprinkle a tablespoon of sugar on top and brown.

However if you do not have a butane torch there are some things you can do. Set your broiler to high, make sure your creme is really well chilled, add a tablespoon of sugar and set under the broiler, keep an eye on it the whole time, should not take more than a minute.

Your other option is to make the caramel stove-top. This is pretty dangerous since caramel can give you a very nasty burn, so please be very careful. In a small saucepan add 1/2 a cup of sugar and let it melt, stirring constantly, until it is a deep brown color. At this point drizzle over your chilled creme. Do not add too much or your caramel topping will be too hard and will make it difficult to get to the cream.

That’s it, a little labor intensive but completely worth it, and fairly simple to make!!

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Variations —

Chocolate:

You will need 1 large baking chocolate bar broken into small pieces or 1 cup of chocolate chips. Melt in the cream when you are bringing it to a boil. That’s it! Now your base will be chocolaty and you just have to follow all the instructions the same as you would for the classic creme brulee.

Matcha (Green Tea):

You will need 2 Tbsp of matcha powder (green tea powder). A word of caution, you can’t just add green tea, matcha is a very green powder made with a special green tea which is then finely ground, it can not be substituted with normal green tea… Not that I have any experience in the area >_>

Add the matcha to the egg yolks when you add the sugar. Mix well until it has all incorporated. Then follow the instructions in the classic creme brulee recipe.

 

Once mastered this recipe is extremely versatile and it will have you looking like a master chef to all of your near and dear!! Serve it at tea, as your Easter dessert, at brunch, or try the chocolate variation on a romantic date, the possibilities are endless!