Archive for December, 2016

December festive Sangria

Posted: December 30, 2016 in General
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December: Vanilla, Starfruit and Champagne Sangria

Lillet Blanc, an aromatic French aperitif wine, enhances the delicate starfruit in this festive sangria. Made with Champagne and vanilla bean syrup, it’s ideal for the holiday entertaining season and also works for wedding showers, birthdays or anytime you want to add a bit of sparkle to the party.


3/4 cup granulated suga
1 vanilla bean
2 cups Lillet Blanc aperitif wine
1 cup soda water
2 1/2 tablespoons lemon juice
1 pound starfruit, cut into 1/8-inch-thick slices (about 2 medium)
One 750-milliliter bottle champagne or sparkling white wine, chilled
Gold sanding sugar, for serving
  • Bring the granulated sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Halve the vanilla bean lengthwise, scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Boil the syrup for 1 minute more. Let cool, then transfer the syrup to a 3-quart pitcher.

  • Add the Lillet, soda water and 2 tablespoons of the lemon juice to the pitcher, and stir to combine. Add the starfruit, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.

  • When ready to serve, put the remaining 1/2 tablespoon lemon juice on a saucer. Put some sanding sugar on another saucer. Dip the rims of 8 glasses in the lemon juice, then in the sugar. Add the champagne to the pitcher, and stir gently to combine. Fill each glass halfway with ice, then pour sangria and starfruit into each glass.

* Recipe courtesy of Food Network Kitchen

Fluffy Japanese Pancakes

Posted: December 29, 2016 in General
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Servings: 4

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
Butter, to serve
Syrup, to serve
Assorted berries, to serve



1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
4. Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
5. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
6. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries.
7. Enjoy!

I forgot where I found this recipe I’ve had it for a long while, but this is one of my favorites for breakfast or a late night dinner

The blog is going in some new directions

Posted: December 28, 2016 in General, Opinions

I have to wonder if the new direction the blog is taking has any real effect, I have many interest, opinions and plenty of sarcasm to go around. I thought adding food recipes that I like would show a better side of me than some ranging psychotic bitch all the time, and for the most part I have picked up some new followers and in turn I found I enjoy their blogs as well. The big but! here is are they simply liking this just to add new followers to their own blog and in a sense I guess all this blogging does in many ways have to use the chain reaction effect to gather followers including myself.

The big difference with me is this is just a personal blog, I’m not a professional any more but just a bored out of my mind person who just loves to blog even when no one is reading it. This blog is and always will be a mix of any and every thing that is in my brain.

Thank you foodie’s who have followed me for the recipes I post they are all ones that I would cook and recommend myself (I have a fascination with Pasty’s in case you haven’t noticed) and none of the recipes are of my own creation and will always give the credit where credit is due. Thank you followers who like my ranting, raging, and sarcastic opinions your my favorite  Punk

Michigan Pasty (Meat hand pie)

Posted: December 28, 2016 in General
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When Cornish miners migrated to Michigan’s Upper Peninsula in the 1800’s, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there’s an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that’s slit to allow just enough steam to escape.


  • 3 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening or lard
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small russet potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley leaves, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pasty) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

A friendly reminder

Posted: December 27, 2016 in General


This little guy’s chat bubble is empty, why? well for the same reason the bubble is empty to the slightly right of each post is empty, look it’s right up there with a 0 in the center, that is where you can leave a reply for each post just in case you didn’t know that. I do follow post that have no option to leave a reply for each post which is a bit annoying for me because there are times I would love to leave a reply.

I have the option to leave a reply for each post so please feel free to commit “ It’s that little bubble to the right”  Thumbs up

Cheesy home decor

Posted: December 26, 2016 in Opinions

I’m just saying! my list of some things I think are cheesy, but there are those who like this kind of stuff, you know who you are Just kidding

steletto_table french_maid_2
romance_tale sumo_end_table
This is my #1 pick for the cheesiest

For those who like cheesy stuff find these and more at Wayfair

My greatest gift 2016

Posted: December 25, 2016 in General
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Being able to watch my great grandson grow up

hunterchristmas2016_2 hunterchristmas2016_1

Hairy Bikers’ Cornish pasty

Posted: December 25, 2016 in General
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  • Serves: 6

  • Prep time: 20 mins

  • Cooking time: 50 mins

  • Total time: 1 hr 10 mins

  • Skill level: Bit of effort

  • Costs: Cheap as chips




  • 450g plain flour
  • 2tsp baking powder
  • 1tsp salt
  • 125g unsalted butter
  • 2 egg yolks
  • 125ml cold water

Cornish pasty filling:

  • 450g potato, finely diced
  • 150g swede, finely diced
  • 150g onion, finely chopped
  • 300g beef skirt, finely chopped
  • Salt and black pepper
  • 1tbsp plain flour
  • 40g butter
  • 1 egg, beaten


  1. To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
  2. To prepare the Cornish pasty filling: Preheat the oven to 180°C (gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.
  3. Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour and some salt and pepper. Place some potatoes, swede, onions and beef on one half of the circle, leaving a gap round the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife.
  4. Repeat to make the other pasties. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 mins before eating.

This recipe is from Hairy Bikers food tour of Britain and can be found at Amazon

Traditional meat pie

Posted: December 24, 2016 in General
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Traditional Meat Pie
Total Time:
1 hr 32 min
20 min
2 min
1 hr 10 min
Yield:1 (9-inch) pie
4 ounces shortening
5 .5 ounces all-purpose flour
1/2 tablespoon salt
4 .5 ounces cold water
Meat filling:
1 tablespoon vegetable oil
2 pounds ground pork
1 onion, minced
3/4 cup grated potato
1 egg
3 tablespoons milk

Preheat the oven to 400 degrees F.
Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 piecrusts. One should be slightly larger than the other, this will be your bottom crust.
Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
Slice and serve hot or cold.