One more month and I’ll be done with another photo project! Part of me is reconsidering my commitment to year-long projects. Then the other part of me feels otherwise. Well, I have a month to figure it out. 🙂 November was super busy photography wise. Four photo sessions plus a day of shooting on a field trip. Here are a few highlights: Photo #1 Title: Great Grandmother Photo #2 Title: Sweet Giggles Photo #3 Title: Bookworm
Please check out my friend’s post for her take on the 12 Month Photo Project! Sonal has an amazing blog and her food posts will be sure to make you hungry. 😄
Originally posted on Patty Nguyen:
I love this dish. I eat it for dessert. With ice cream. It is fabulous. I promise. Recipe from The Girl Who Ate Everything Sweet Potato Souffle with Brown Sugar Pecan Crust Ingredients: Brown Sugar Pecan Crust: 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans 1/3 cup butter, melted Sweet Potato Mixture: 3 cups mashed sweet potatoes (I roast mine at 400° for 50-60 minutes, depending on the size of the sweet potatoes) 1 cup sugar ½ teaspoon salt 1 teaspoon vanilla 2 eggs, well beaten 1/2 cup butter, melted Directions: Preheat oven to 375°. Butter a medium-sized baking dish. You can also use individual ramekins. For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in a large mixing bowl. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Spoon the mixture into your baking dish. Bake for 25 minutes. At this…
Originally posted on Patty Nguyen:
I’ve only ever used one turkey brining recipe–Alton Brown’s Good Eats Roast Turkey. I prepared my first-ever turkey this way and it turned out so well, I never bothered looking at another recipe again. Fast forward to last night, as I was browsing the world wide web before bed. Out of nowhere, the words “dry brined turkey” caught my scrolling eye and before I knew it, I changed my upcoming turkey cooking plans. *gasp* I never thought I’d see this day. Although I adore Alton Brown and do exactly what he as told me to over the years (via his Good Eats show, not in real life), I’ve hated the big fat mess that wet brining creates. I have a morbid fear of E. coli and salmonella and all those gallons of contaminated turkey juice freak me out so badly that I have to go outside and hose down anything the raw turkey has touched. This new dry brining method sounded too tidy and simple for me to pass up,…
