Posts: 907
From: Netherlands
Registered: Dec 2009

posted February 02, 2011 01:37 PM            

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The year of the rabbit starts very soon. So here's a very Rabbit menu you can make for your Rabbit date.
Rabbit's are very stylish so:

Start with spicy carrot soup.

Use;
1 onion
1 garlic
a very very little bith of ginger.
half a teaspoon of Sambal
Add water
Boil everything at carrots and boil at least 15 minutes.
Blender it.
Make it not to spicy. You want to taste the rest of your dinner

The next course is up to you.
I'll make white rice, vegetable and sate chicken breast.
if you have them use square dishes

Dessert: a salad of fresh fruit.

end with green tea and fortune cookies.

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Posts: 494
From: A Place of Pure Love
Registered: Nov 2010

posted February 02, 2011 10:42 PM            

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quote:

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Originally posted by BiBi DeAngelo:
Saturday came... and I still had a craving for Cheesecake... SO... I got a slice of their new Red Velvet Cheesecake...

picture this...

layer of Cheesecake on the bottom..
topped with a layer of Red Velvet Cake...
topped with another layer of Cheesecake
topped with another layer of Red Velvet Cake..
finished with a topping of Cheesecake...
AMAZING... and only stand 6 inches high!

your eyes will roll like the slot machines in Vegas... guaranteed!

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OH . . . . MY . . . . GOD . . . .

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posted February 03, 2011 04:11 AM              

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apple pie raw tarty tarts

cut apple in to circles, thin please

spread on natural peanut butter, or almond butter

drizzle with honey

sprinkle cinnamon

eat it

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“It’s an interesting thing. Seeing Kuan Yin relating to a flower so intently. She's not just looking at it; she's interacting with it…I’m seeing how the act of relating to a flower appears to be so simple. Yet, it takes a tremendous amount of courage to make such a “simple” act important. Now, the lotus is floating away.”

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posted February 03, 2011 04:13 AM              

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guess what Randall I actually bought ingredients for the cake...
i'm committing the worst sin

a bottle of red food dye? can't believe it...I looked for a natural dye but it was pink, not red...so I got the red dye 3940258309

making it soon- i will take a picture....

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“It’s an interesting thing. Seeing Kuan Yin relating to a flower so intently. She's not just looking at it; she's interacting with it…I’m seeing how the act of relating to a flower appears to be so simple. Yet, it takes a tremendous amount of courage to make such a “simple” act important. Now, the lotus is floating away.”

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Posts: 185816
From: I hold a Juris Doctorate (J.D.) and a Legum Magister (LL.M.)!
Registered: Apr 2009

posted February 03, 2011 09:22 AM            

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Food dyes are okay. The amounts given to mice to cause problems are vast. So, cook and eat with positivity, not guilt. You will loooooove it!

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"Cooking is like love. It should be entered into with abandon or not at all." Harriet Van Horne

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posted February 04, 2011 04:24 AM              

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Yes I shall... thanks Randall... I will eat it, without guilt I promise- by me eating the cake I release all built up fears from food...I bought the ingredients now I am going to make it... I also have everything I need for cheese cake so I will do layers, and I also have white chocolate I can mix into the cheese cake icing maybe...

I'm making this then eating as an experiement for myself- liberation LOL

And showing off my skills to others who probably never heard of red velvet cake.

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“It’s an interesting thing. Seeing Kuan Yin relating to a flower so intently. She's not just looking at it; she's interacting with it…I’m seeing how the act of relating to a flower appears to be so simple. Yet, it takes a tremendous amount of courage to make such a “simple” act important. Now, the lotus is floating away.”

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Posts: 923
From: Los Angeles, CA, USA
Registered: Apr 2009

posted February 04, 2011 06:50 PM            

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Randall...
thanks for mentioning the food dye issue... a friend asked me that just yesterday... pass that along....

Everyone!

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From: I hold a Juris Doctorate (J.D.) and a Legum Magister (LL.M.)!
Registered: Apr 2009

posted February 05, 2011 10:44 PM            

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You're welcome.

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posted February 06, 2011 06:19 PM              

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I made a Lemony Cheesecake

http://instagr.am/p/BcV-E/?ref=nf

Here's whats left. This current pregnancy is asking for cream, lots of it! I think I'm making a boy ! My other two girls I ate only acidy/fruity things.... this is a whole new world LOL

Like my rustic cheezecake?????

I am so proud and its addictive!

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“It’s an interesting thing. Seeing Kuan Yin relating to a flower so intently. She's not just looking at it; she's interacting with it…I’m seeing how the act of relating to a flower appears to be so simple. Yet, it takes a tremendous amount of courage to make such a “simple” act important. Now, the lotus is floating away.”

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Posts: 8746
From: Venus next to Randall
Registered: Apr 2009

posted February 07, 2011 05:10 AM            

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SC

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From: Venus next to Randall
Registered: Apr 2009

posted February 08, 2011 06:30 AM            

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Posts: 185816
From: I hold a Juris Doctorate (J.D.) and a Legum Magister (LL.M.)!
Registered: Apr 2009

posted February 08, 2011 12:19 PM            

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Mine! All mine!

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"Cooking is like love. It should be entered into with abandon or not at all." Harriet Van Horne

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posted February 08, 2011 08:23 PM            

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OMG! Sonic has a red velvet cheesecake blast!

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Posts: 923
From: Los Angeles, CA, USA
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posted February 08, 2011 10:20 PM            

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Is that a shake?

If it is... imagine having the 2 together... OMG!

I'm thinking you won't have to drive to Atlanta for that enjoyment?

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posted February 09, 2011 12:40 PM            

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It's kind of a shake. They cut the Red Velvet Cheesecake into cubes and put them on top. Yep, we have Sonic here. Yums.

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"Cooking is like love. It should be entered into with abandon or not at all." Harriet Van Horne

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Posts: 923
From: Los Angeles, CA, USA
Registered: Apr 2009

posted February 09, 2011 07:58 PM            

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8 essentials for authentic red velvet cake - Food on Shine
http://shine.yahoo.com/channel/food/8-essentials-for-authentic-red-velvet-cake-2451699/

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From: I hold a Juris Doctorate (J.D.) and a Legum Magister (LL.M.)!
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posted February 10, 2011 02:09 PM            

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Gonna post my Rainbow Cake recipe soon. It will blow your mind!

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"Cooking is like love. It should be entered into with abandon or not at all." Harriet Van Horne

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posted February 10, 2011 11:40 PM              

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Cant wait Randall.

I have red velvet in th oven

Cheer me up a little from losing Babet-cat.

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“It’s an interesting thing. Seeing Kuan Yin relating to a flower so intently. She's not just looking at it; she's interacting with it…I’m seeing how the act of relating to a flower appears to be so simple. Yet, it takes a tremendous amount of courage to make such a “simple” act important. Now, the lotus is floating away.”

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posted February 11, 2011 01:33 AM              

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Ok so I followed your recipe exact, I felt insane putting in two cups oil and a bottle of food dye, my dh did not quite get it. After it cooled I iced it, cut a peice and felt my mouth become oily. Is that normal? The texture is nice though, silky, not quite my taste but I can see the attraction. I have a mild headache possibly from the food dye lol
Otherwise next time I'm not going to use dye, and half oil lol

Oh I used all organic ingredients where possible.

Next time I'll put a sun child twist on it... But I'm really not a cake person. I am already craving salad to balance myself.

I had two bites though I liked the crusty edge the best had all the flavor

You could do variations

Like yellow and orange dye with citrus buttery twist

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“It’s an interesting thing. Seeing Kuan Yin relating to a flower so intently. She's not just looking at it; she's interacting with it…I’m seeing how the act of relating to a flower appears to be so simple. Yet, it takes a tremendous amount of courage to make such a “simple” act important. Now, the lotus is floating away.”

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Registered: Apr 2009

posted February 11, 2011 02:18 AM            

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It should be moist but not oily. What size was the food coloring?

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posted February 11, 2011 10:55 AM            

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It's possible there could have been a mistake in mixing. But yeah, that velvet taste is the rave here. Maybe it's an aqcuired taste--like vegemite for the down underers.

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"Cooking is like love. It should be entered into with abandon or not at all." Harriet Van Horne

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posted February 11, 2011 09:34 PM              

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I didn't have an electric mixer, I used a whisk and my arm... lol, no good?

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“It’s an interesting thing. Seeing Kuan Yin relating to a flower so intently. She's not just looking at it; she's interacting with it…I’m seeing how the act of relating to a flower appears to be so simple. Yet, it takes a tremendous amount of courage to make such a “simple” act important. Now, the lotus is floating away.”

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Registered: Apr 2009

posted February 11, 2011 11:14 PM            

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Ah, nope, not with this recipe. It would be near impossible. Sorry. I should do a You Tube video one day. It would help to see how the batter is supposed to look.

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"Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark

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Posts: 923
From: Los Angeles, CA, USA
Registered: Apr 2009

posted February 18, 2011 04:52 AM            

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You Tube sounds like a great idea!!

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posted February 18, 2011 05:23 AM              

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Lol oops. I made one funky cake.

yes do youtube randall.

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“It’s an interesting thing. Seeing Kuan Yin relating to a flower so intently. She's not just looking at it; she's interacting with it…I’m seeing how the act of relating to a flower appears to be so simple. Yet, it takes a tremendous amount of courage to make such a “simple” act important. Now, the lotus is floating away.”

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