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Snowball as the Great Gatsby

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Spinach Pie

There are a few vegetables I am obsessed with. First is Broccoli. I eat it raw and I eat it often. Second would be lettuce. I am a salad monster. Third would be spinach. I regularly add it to my smoothies. 

I have my veggie guilty pleasure as well. Such as taking spinach and eating it between layers of fat filled flaky goodness.

This is where Spinach Pie comes in. A quiche tasting substance that always leaves you satisfied and makes your tummy beg for more. 

Ingredients:

5 Eggs, divided
1/2 medium onion
2 Tb olive oil or butter
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/2 tsp nutmeg, divided
1/4 tsp onion powder
1 tsp freshly diced garlic
.75 lb fresh spinach
3 Tb Parmesan Cheese
3 Tb Milk
1/3 C Cheese (1 C if doing option 2)
3 Tb Bread Crumbs
1 Egg Yolk

1. Start by hard boiling 2 eggs and preheating the oven to 325 degrees.

2. Dice half of a medium onion and fry in 2 Tb olive oil or butter on medium heat. Add 1/4 tsp of onion powder, diced garlic, black pepper, and nutmeg. When it turns translucent take it off heat and put it aside.

3. Take a .75 lb bag of spinach and take off all stems from the leaves

4. In a large bowl add 3 raw eggs and beat until combined add a 3 Tb Parmesan cheese and 3 Tb milk and mix in.

5. Take all the spinach leaves and slice the spinach into small pieces then place the in the frying pan that holds the onion mixture on medium low heat.

6. While it reduces cut the boiled eggs into thin slices.

7. When the spinach reduces to about half its size mix it in with the raw eggs. When thoroughly mixed add in 1/3 C of shredded cheese of choice and 1/4 tsp nutmeg, salt, pepper, and 3 Tb of bread crumbs.

8. Option 1 is to fill the pie crust half full with the spinach mixture, arrange the sliced boiled eggs,

Top with the rest of the spinach mixture

and top with a rolled out pie crust.

Option 2 is to fill with half the spinach mixture, arrange the sliced boiled eggs, top with 1/3 C cheese,

Add the rest of the spinach mixture.

Bake either option for 45 minutes.

At the very end if you are doing option 1, coat the pie with a watered down egg yolk and put back in the oven until golden brown.

If doing option 2 top with 1/3 C of cheese and put back into the oven until cheese is melted.

And you have a delicious spinach pie! This is a great option for breakfast or dinner. So take a bite and try not to grab another slice.

Tamales Finally

So I promised in this post, that I would dish out the recipe for my grandma's famous tamales and I am finally fulfilling my word. WARNING: May result in fatigue after spending an entire day making them and will be accompanied by an addiction to their delicious taste powers.

So here it is...

Ingredients
Panca (Corn Husks) - 1 Pack
Chicken - 1 whole small
Pork - Picinic boneless (.8 lb.)
Eggs - 6
Onions - 1 large
Achote (Spice) - 1/2 Tb
Cumin - 1/2 Tsp.
Garlic Powder - 1/2 Tsp.
Red Chile Puree - 3/8 C
Garlic Puree - 1/4 C
Salt
Water
Oil - 1 C & 7/16 C
Tamale Flour - 1/2 Pkg
Shortening - 3/16 C
String - A few feet

Belle minus the Beast

My favorite Disney character is Belle. I always thought her and I were a lot alike. We both dream of adventure and love to read! The only difference is that I currently don't have a fluffy, growling beast that I am falling head over heels for.  But, (spoiler alert) I think I finally am going to be Belle for Halloween this year.

So for a few years now I have been adding titles to my master list of ... BOOK I NEED TO READ BEFORE I DIE.

Well that last word sounds a little grim, considering that I ultimately will have to meet my demise.

Capturing Beauty

Which looks better?

Exhibit A

or...

Exhibit B

Thankfully I have passed the photography phase which reminds me of an ugly Christmas sweater (by the was Exhibit A tasted wonderful...scientifically speaking)

Tangent: A little bit about "Exhibit B." I went to the Cocoa Bean cafe and tasted one of their famous frappes, (by famous I means comments made by BYU students who are coffee virgins). On the pretense that it tasted like Kneader's Mexican Hot Chocolate (Which I spoke of my obsession here). The Verdict? No. I'm sorry fellow peers, but (forgive my sin) it tastes too... chocolaty. It just wasn't my thing, but my journey continues to find a Mormon approved coffee like substance. I am going to check out a new cafe called Decadence, which sells brewed cocoa sometime soon.

Anyways... after getting my new baby, (Nikon D5200!) I decided to enroll myself into my universities beginning photography class. 

Update: I got a MacBook Air and Photoshop which will aid me in my quest of image greatness.

So I decided it would be a good idea to post some of my pictures and get some constructive criticism. 

Week 1: Cropping

It Started With Mexican Hot Chocolate...

One night after running a 10k my wonderful roommate took me to Kneaders. It is a cozy little restaurant/cafe that is popular in Utah. As I looked through the tantalizing desserts my roommate recommended I get Mexican Hot Chocolate. Jalapeno Peppers blended in chocolate was my instant visualization. Seeing my indifference to the idea she quickly told the cashier two Mexican Hot Cocoa's. When the food got to our table I stared at the brown cup overflowing with whipped cream and sprinkled with tiny chocolate shreds. "You'll love it, I swear," I heard her say as I timidly placed the rim to my lips. The only time I had an experience like this was around age 5 when I placed the first creamy white graham cracker encrusted bite of cheesecake into my mouth. I tried to act cool the rest of the night, but I knew my life had been altered forever. The only way I could describe the taste was like coffee. Granted I have never sipped a drop of coffee in my life, (Mormon) I think I understand why people drink that stuff every single day. At almost four bucks a cup I have been looking for a recipe that could meet my expectations.

I have a long way to go, but while I was searching I found this little nugget of gold (or chocolate).

Kneader's Mexican Hot Chocolate

Ingredients:

1/4 C unsweetened cocoa powder

3 1/2 C milk

1/3 C sugar

1/2 C hot water

1/2 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. ground nutmeg

1/8 tsp. salt

Whipped Cream

Dash of cayenne pepper

chocolate shreds

Instructions:

1. In a saucepan, combine cocoa, sugar, cinnamon, nutmeg, cayenne pepper and salt.

2. Stir in hot water. Bring to a boil. Keep on medium heat. Boil, stirring for 2 minutes thoroughly. Add milk, stir, and heat making sure not to boil.

3. Remove from heat, stir in vanilla. Beat until foamy, Serve hot with chocolate shred and whipped cream.

Website

Fall Semester

It has been a while since I posted and some great things happened...

1. Got front row seats to Studio C

 2. Went to my cousins wedding where I got some beautiful shots

3. Grew some tomatoes and met a pet pig

4. Had a spa day with the sister and the pup

5. Went horseback riding

6. Started School 

Copycat Wheat Thins

Well it has been a very busy yet uneventful week for me. I spend most of my time glued to a chemistry book and trying to get ready for Fall semester 2013 (I have mixed feeling on this topic)!!!

But to cheer everyone up here is a picture of a very hungry squirrel!

 I caught a picture of this little dude, and he didn't even move. Seems like him and I have something in common, we love food!

Talking of food if any of you haven't been to Brick Oven, you should go now... after reading this post of course. The tennis courts are right across the street from this delicious Italian restaurant, and let me tell you trying to concentrate on a serve is really hard when the smell of pizza whiffs past your nose.

I mean doesn't this look heavenly! Which reminds me I have to make my own recipe for their delicious raspberry vinaigrette. 

This Calzone was glorious and paired with their delicious garlic bread... well I am speechless. 

My little sister decided to dress up for the occasion, and look how cute!

How my mom and her managed to pull of this intricate style is beyond me. 

Learning how to do hair isn't all she's has been up to lately. 

She got to perform with these great kids at ballroom and jazz intensives. It's like a week long summer camp where dance professionals from all over the world teach the kids techniques. It was a blast to see her final performance.

Now back to my life! My life = Wheat Thins (more or less)! I LOVE LOVE LOVE these little crackers and while surfing Pinterest, I came across this recipe. Obviously I had to try it. 

I want to make more just looking at this picture! I won't leave you hanging, here is how to make some of your own. 

Wheat Thins

1/2 C + 2 Tb Whole Wheat Flour

1 Tb Sugar

1/8 Tsp Salt, plus a little to sprinkle on top

1/8 Tsp Paprika

2 Tb Butter

3 Tb Water

1/8 Vanilla Extract

1.Preheat your oven to 400 F

2. Whisk together all your dry ingredients (flour,sugar, paprika, salt). 

3. Next, using a pastry blender (or two forks), cut in the butter to the dry mixture.

When it starts to get crumbly you're ready to move on. 

4. Mix together water and vanilla, then add to the dry ingredients. 

5. Combine until it comes together, forming a dough ball. (If it's too dry add a little more water)

6. Place dough on a floured surface, and being to roll it out very thinly (the thinner the crispier and nobody wants a chewy cracker). 

It should be so thin that it requires a spatula to remove. 

7. Cut dough into 40 squares, or what ever shape your heart desires. 

Using a spatula to remove them from your surface, place on a non-stick pan and sprinkle with salt (if desired). 

8. Bake for around 8-10 minutes checking them every so often to make sure they bake evenly and don't burn. Let them cool so they are nice and crispy and try not to eat them all in one sitting!

Nutrition (10 crackers): 127 Calories, 6g Fat, 16g Cholesterol, 114mg Sodium, 7mg Potassium, 17 Carbohydrates, 2.5g Fiber, 3g Sugar, 3g Protein, 6% DV Vitamin A.