a foggy place . . .

recipes

http://www.grouprecipes.com/
This is a great little recipe website for all skill levels; members simply contribute their favourite recipes.
You can find traditional recipes from Québec, England, China; vegan to carnivore - everything is covered.

A Cake and a spindle

My spindle kit arrived! I can't really say finally, since it only took 3 days from the U. S. Not bad at all. I am very excited to delve into spinning but I have been very busy these past few days; hopefully this weekend I will find some time to focus on it.

Today, I finally got a chance to test my bundt cake pan. I have never used one before and I was shocked at how easily the cake came out of the mould. Two minutes after this photo was taken, the cake was almost completely gone - thanks to my husband. It really is so easy, but looks so impressive. The recipe is a simple mocha coffee cake - you don't even have to separate the eggs. It can be found here.

the link post

The purpose of this post is to figure out how to put links in a post.

Christina, here is the recipe for beef bourguignonne from the Food Network's Barefoot Contessa.

I made veal shanks with balsamic braised onions and sundried tomatoes yesterday; the recipe is from Chatelaine magazine.

Step 1: light coat the shanks in flour, then brown them for 2 to 4 minutes each side. Place in a roasting pan.

Step 2: Prepare the tomato mixture: combine canned plum tomatoes, tomato paste, can of campbell's consomme soup, thyme, fennel seeds, oregano and salt and pepper.

Step 3: Cook the onions in butter for 5 minutes, or until soft, then add the left over flour from the shanks, stir to combine about 1 minute. Add the balsamic vinegar, let it absorb, another minute. Slowly add one can of campbell's consomme.
Next, add the tomato mixture. Stir to combine well and let the sauce heat up to a slow simmer.

Step 4: Arrange the shanks in a oven dish like so, and pour the tomoto / balsamic onion mixutre over the the shanks.

It will look something like this. Cover with tin foil and bake in a 300 F oven for about 3 hours.

Since it is very, very saucy, the leftovers are easily made into a pasta dish. Rigatoni works well.