Whaaaat?
LOL
tell me what you think :)

Учу бух. учет и периодически стою на голове.
Экзамен завтра утром.

I'm alternating between studying accounting and doing yoga headstands.

Я тут это.  Гринкарту получила.
Вчера.

- и как его приготовить

1. Cut up a 2lb bunny,  reserve bones.
Marinate the rabbit overnight in a mix of white wine, onions, a couple of crushed garlic cloves, ground savory, thyme (dry or fresh), crushed peppercorns and bay leaf.  

2. Cook up some rabbit broth using the reserved bones with marinade and some more wine - let it cook on low for about 2 hours.

3. In a dutch oven or a large pan, render a bit of bacon fat. Add some EVOO.

4. Fry a handfull of diced onions. Take the onions out.

5. next sear the rabbit pieces until golden - you can do this in batched.

6. Add back the onions and pour a mix of half-wine/ half-broth until it barely covers the meat.

7. Braise for at least an hour.


FOR THE SAUCE:
Simmer some cut-u mushrooms with sour cream, a dash of remaining wine and broth, dill and parsley.

Serve with mushroom pilaf.

So good.

Девушки кто меня знает лично - хочу в герлз_онли.  Порекоммендуйте меня плиз :)
вот тут http://admingirlsonly.livejournal.com/3343.html
и оставьте коммент здесь, чтоб я пошла добавилась :)

спасибо!

 

For pavel_push 

Borscht

For the soup base you can use either veggie stock or beef/ chicken stock.  This soup is delicious either vegetarian or non-veggie, so i'll give you both versions.

You will need:
beets, one or two bunches, with greens
(you can also use the canned kind, i won't tell)
an onion, sliced
a carrot, diced
garlic - lots of it
some cabbage or sourkraut (a lot of people skip this, and will tell you that once you add cabbage it's not, in fact a borscht.)
green peas, frozen or fresh (can be easily skipped)
a couple of medium-sized tomatoes, cut in forths, skinned
sour cream and dill for serving

for a non-veggie version you will also need some bacon

1. Bring stock to boil, put in the sourkraut, reduce to simmer
2. In a separate pan, heat up oil (or bacon fat) and lightly saute some onions and carrots. Reduce the heat and add pressed garlic and peas.  Cook on medium-low, stirring.
3. Slice the canned beets, or roast fresh ones (or you can cook them in a microwave in about 7 min with some water), and then slice them.  Chop up the beet greens.
4. Add beet greens to the stock and let simmer for a little while.
5. Add the sauteed veggies to the stock, cook for about 10 min.
6. Add the tomatoes, bring to boil, reduce the heat
7. Add the sliced beets. Let simmer on low for about 25-30 min.
IMPORTANT: Once you add the beets to the stock, do not let it boil - to preserve the nice color. If it boils, it'll turn a rather unappetizing brown.

Serve with sour cream, and fresh dill.  You can also make some garlic puffs to go with it.
Enjoy!

I also sometimes add red peppers, and/or dill pickles :) - to the sauteing stage of things.

On the way to work today I saw very elaborate graffiti that said "the young and the restless"







wow.

Bikram Yoga is insane. 
Писец.

My friend Allan hosted an Iron Chef party last Saturday - and i won!

There is how my cuisine reigned supreme:
( Read more... )

cat blog:   http://taffster.blogspot.com

Пух и мех :)

Получила посылку от родителей, с новосибирским шоколадом и занавеской, кот нам мама сделала. Открыв пакет с занавеской я поняла что мы с мамой так увлеклись замерами окна, что я видимо забыла ей сказать, что окон в гостиной у нас два. Упс :)
Надо как-то ей сказать поосторожнее. Может, повезет, еще одну сошьет?
Но вообще смешно конечно.
Сходила сегодня на йогу, чуть не умерла. Завтра, если все как запланировано пойдет, хочу сходить на мастер-класс по аштанге, хотя боюсь заранее.
На работу обратно не хочу вообще. Никогда.

Ну что вам сказать.
Сижу дома, типа работаю. Кот спит на клавиатуре, периодически печатает что-нибудь случайно.
Гоню гречкой зимний жир.
Читаю Воннегута.
Пью красное вино.
Жаловаться особо не на что :) разве что на собственное безделье.
Хотела вот на йогу пойти, но решила остаться дома поработать - потому как можно либо спать до полудня либо ходить на йогу.
хехе

•  

Anna’s Seafood Dinner

Shield your eyes, my kosher friends J

1. Tuna tartare

A great, light start to your meal – it’s very important to use high-quality tuna in this recipe.

You will need:

Sushi-grade tuna

Rice vinegar

A little lemon juice

Watercress or radish sprouts for garnish

Optional:  Salmon roe

Slice the tuna thinly, sprinkle with rice vinegar and lemon juice and marinate refrigerated for at least 30 minutes, but not more than 2 hours (you don’t want to cure the fish).  Serve on a bed of watercress or radish sprouts.  If you’d like you can top it with a little salmon roe.

2. Winter Chickpea salad

This salad is great for summer, too – just replace the pickle with a fresh cucumber, and add salt.

You will need:

1 can chickpeas

1 red bell pepper, sliced

1 small red onion

1 dill pickle

A little arugula or watercress, diced

Dressing: EVOO+ pepper  + hot sauce, like Tabasco

 Mix it all together, let it rest for at least 30 minutes before serving for the flavors to mingle.

3. Rachel Ray’s Scallops

This is based on RR’s  recipe for balsamic-soaked scallops.

You will need:

Scallops

Aged balsamic vinegar

A pinch brown sugar

A little lemon juice

Minced garlic

Minced ginger

Salt + pepper

 Marinate the scallops in the vinegar mix for about 15-30 minutes.  Heat up EVOO (or butter) in a skillet – you will want it very hot – and sear the scallops, no more than 1.5 – 2 minutes on each side. Sprinkle with remaining marinade before serving.

Note: it’s very important to not overcook the scallops, as they get rubbery very quickly. Keep in mind, that once you take them off the skillet they will continue cooking for about another minute.

4. Your main dish, the pasta with mussels and chorizo

Delicious and very fast to cook – I usually put in the mussels when guests have already arrived.  Chorizo is totally optional, in fact, I usually forget it :)

 You will need:

A big pan

About 1 – 1.5 lbs mussels per person

1 Diced Red onion

1 can diced tomatoes

Parsley

Angel-hair pasta

1-2 cups White wine you like

1 cup Chicken stock

Minced Garlic

A dash EVOO

Thyme

1 lemon, quartered

Chorizo sausage (you won’t need a lot, one would do)

Some grated parmesan for serving

 First rinse the mussels, and take out all open ones. I actually had one close right in my hand the other day! A little creepy, but at least they’re fresh J

In a large pan, mix a dash (really, very little) of EVOO, minced garlic and the red onion. Cook for a couple of minutes, then add chorizo.  After another 3 minutes or so, add tomatoes, lemon, onion and thyme. Let it cook for another 7 minutes. Add chicken stock and wine, bring to almost-boil and let it simmer for at least 10 minutes – but really, you can let it slowly simmer for much longer than that. I do it until the guests show up :)

(this is also when you will want to boil the water for the pasta. You will cook the angel hair right before putting the mussels in the broth)

Lastly, put the mussels in the boiling broth, reduce the heat a little , cover tightly and let them cook for about 5-6 minutes.
Sprikle with parmesan and parsley!

Serve the pasta and the mussels in separate bowls, make sure you get the broth on the mussels, and forget an empty dish for the shells!  Remember that if the mussel’s not open, you can’t eat it.

 This dinner works great with some rose or white wine, but we like red, and any fruity red will work just as well, like Shiraz or a light pinot Noir.

 I don’t usually cook dessert, but I would recommend baked pears or lemon cookies with this one!

ENJOY!

 

 

I have some of my artsy thingies for sale now :)
http://www.cafepress.com/anna_b

I ran my first 5K yesterday!
First (and my best) mile at 8.52min
Total time 31.20 :)

офигительно.

Loren played at the Channel Cafe Friday before - they even had a flyer (with him as "special guest", no less) in the Weekly Dig.  Now he's gonna be at Rise on New Years Eve.

( Read more... )

Invitations to partisan partying - The Boston Globe

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