A look into the daily agenda of the average American.

Tuesday, October 9, 2012

Origami Chocolate Gift Box

This is the origami 'box within a box'.  I talked briefly about origami and an amazing website to use with detailed instructions in a previous post.  Here is the link to the instructions for this box... http://www.origami-instructions.com/origami-box-in-a-box.html
Ater folding the box from a 12" x 12" paper (I used scrapbook sheets), I then lined it with two strips of wax paper.  The wax paper was cut to be as wide at the inner box.  The wax paper serves several uses.  First, it protects the paper from getting stains.  Second, it fills the space in above the truffles keeping them in place when transporting them.  Finally, it will keep the chocolates from drying out to quickly, so they can be enjoyed longer (if you don't eat em all in one sitting). 
Place your chocolates in the inner box.  Now just embellish and tie up your box to keep the chocolates inside!  I found these free printable Halloween lables on Pinterest, but I think I will actually be giving these away for Christmas this year. 
Remember, there are many other boxes on the origami website you can try out, I just liked this one alot.  Please be creative and enjoy!

Sunday, October 7, 2012

Fritz's Fantastic Tomatillo Salsa Verde

Fritz's Fantastic Tomatillo Salsa Verde
<===  These are tomatillos.  The two in the back still have their "paper" husk attached, the front one has been cleaned and is now ready to use. 
This salsa recipe is a great way to clean out your fridge,
 today we are using tomatillo, bell pepper, jalapeno, onion,
a very ripe tomato, some garlic, and cilantro. 


*************
First,
cut out the pithy
 area where the stem attaches
 and quarter or half
 your tomatillos
 depending on the size.
  Fritz prefers the bigger ones,
 as there is less work,
and face it,
 kitchen prep
sucks!
*************

<== When chopping, attempt to keep the size fairly uniform so it will cook evenly.  This mix contains the tomatillo, 2 green bell peppers, 1 ripening bell pepper, 1 1/2 (or 2) onions, and 3 jalapenos.  Remember the garlic (and black pepper) will burn if you add them during this stage.  Coat lightly and evenly in oil, we used canola.  SALT LIBERALLY! 

The photo below is the veggies post roast.  They smell amazing already.  Now you just have to blend this all together and add the finishing touches! 


Now add your ingredients to a blender.  You can also use a stick blender (immersion blender) if you put the veggies in a bowl or pot.  Add a little chopped garlic to your taste, white pepper, oregano, and finally cilantro.  Blend together and you will have a delicious, slightly tart, salsa verde in very little time... however, if you find the sauce is too tart for you, just add about a 1/4 teaspoon of vanilla to curb the sharp flavor. 

With this recipe our favorite application has been enchiladas, which I will post pictures of later.  You could use this sauce in a number of ways, eggs would be particularly delicious (huevos rancheros verde!). 





Go ahead and try using different amounts of each ingredient depending on what flavors you like. Our sauce varies month to month depending on what the fridge holds.







You are done now, go forth and make enchiladas!


Saturday, October 6, 2012

TGA Test Kitchen, Halloween: Delicious Mischief!

As Halloween nears, I begin to finally get into the holiday spirit.  I like to drag out the holiday season from October through January 1st!  This time of year I don my gay apparel, also known as an apron, and begin creating goodies for all of those I love.  In the past I made chocolate truffles, but this year I wanted to improve upon my recipe.  While rolling up the chocolate ganache I came up with a grand idea after I squeezed one of the truffles to hard... a disturbingly delicious little doggie doodoo!   This year I plan on serving these decadent droppings at our Halloween party and look forward to seeing guests reactions.