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Why why why is it so cold?! This is the South!!!!
I deleted from my memory what it feels like to be in NYC during the snow storms. It’s just miserable if you have to leave the house.
Anyway, let’s all look longingly at this lovely beach front house in sunny Florida.
Wait, there’s more.
Ok, back to freezing our asses off.Tweet this!
I can only imagine how this melts in your mouth!!! I’m making these bad boys next week, I suggest you do the same.
All you need:
- Canola oil for frying
- 1/4 cup flour
- 1 tsp kosher salt
- 2 large eggs, beaten to blend
- 1 1/4 cups panko (Japanese bread crumbs)
- 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
- Grated parmesan for serving (optional) MR NOTE: NOT OPTIONAL
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.
3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.Tweet this!
I’ve been wanting to pick it up, but, if I’m being honest, I really am not a leisure reader unless there is a beach involved. The Sunday New York Times gets me through a week of any free time I have away from the computer (and obviously my tumblr dashboard).
If you’ve cracked it open, let us know if you feel the same.Tweet this!
Just in time for the holiday. Thanks to Casey for blogging the recipe!
MARIO’S HANUKKAH LATKES
- 2 large russet potatoes
- 2 medium Yukon gold potatoes
- 3 tablespoons milk
- 1 egg
- 1/2 teaspoon baking powder
- 4 tablespoons matzoh meal
- Salt and pepper, to taste
- 1/2 cup extra virgin olive oil
Wash the potatoes but do not peel them. Grate the 2 russet potatoes on the large holes of a grater and grat the yukon gold on the medium holes. Add the milk, egg, baking powder, and matzoh meal. Season with salt and pepper and stir to blend well and toss into a colander for about one minute to drain just a bit of the juices. Replace in the mixing bowl.
Heat a scant 1/2 inch of oil in a large skillet until it is very hot but not smoking. Drop the potato mixture by large spoonfuls, then flatten slightly with a spatula to create a lacey edge. Turn them once.
When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels (the latkes will have crisp edges).
Serve hot with marscarpone and /or applesauce.Tweet this!
I’m not a Scrooge, I just don’t have much to get excited about.
During the last year, I’ve spent time with my family and high school friends, attended local events, and eaten at Carrabba’s more than I have in the last decade.
My favorite part of the holiday is actually finding gifts I know people will love. The budget this year is slim which makes it not only not as fun, but also frustrating.
So, if the stores would kindly turn down the blaring Christmas music, I could wrap my head around what I want to buy without pulling my hair out.
Enough with the rant, I will embrace the spirit (probably after my PMS passes).
In the meantime, Jordan is posting DIY and affordable gift ideas all over her blog, RamShackleGlam. The latest: