tag:blogger.com,1999:blog-12513630104026835042023-11-16T13:50:35.490-05:00Wonders for the SoulWhat does WONDERS for the soul?Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-1251363010402683504.post-19822018033642359772018-03-15T09:49:00.003-04:002018-03-15T09:49:57.419-04:00Finding Meaning in Life - "The Power of Meaning: Finding Fulfillment in a world Obsessed with Happiness" by Emily Esfahani SmithWhat meaning does life have? Where does meaning come from? Is meaning the source of our happiness? Are we only happy if life has meaning? These are some of the questions that "The Power of Meaning: Finding Fulfillment in a world Obsessed with Happiness" by Emily Esfahani Smith attempts to find answers to. The book delves into the subject of "happiness and meaning" using personal stories, referring to philosophical literature and psychologists, and providing a variety of perspectives through individuals' stories.<br />
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Smith says that there are "four pillars of meaning: belonging, purpose, storytelling, and transcendence." In <i>Belonging, </i>the stories of the residents of Tangier in Chesapeake Bay and the members of the Society of Creative Anachronism were provided as examples. Both groups of people had a place where they belonged - one group was born into their neighborhood while the other was a group created out of similar interests. In order to belong, it is said that you must look at others before yourself and reach out to them. Loneliness is a critical part in being unhappy but if you are able to have support, love, and interactions with people that you care about, then you are one step closer to finding meaning in your life. Then, we get to <i>Purpose.</i> Finding our "calling" or knowing how we can contribute to society is a great source of "purpose," but not everyone has a calling and it is not the only factor. People who see their jobs as a way to help others find their jobs as "meaningful" even if they don't love it. Finding purpose, unlike belonging, starts with ourselves and figuring out what we are good at, what we want to do, and what we need to do. <i>Storytelling, </i>the third pillar, "emerges from a deep-seated need all humans share: the need to make sense of the world (104)." Narrative identity and coherence are key elements in finding meaning in our lives. Once we make sense of who we are and understand critical life events that have shaped us, we not only reflect on those moments by sharing our stories, we help others by connecting with them. Finally, the fourth pillar, <i>Transcendence </i>refers to when we are at peace... when we are able to connect to everything that is around us... when we are just able to accept life and its meanings, and even death. The stories involved those who transcended from meditating, by focusing on their environment, and even from taking drugs like magic mushrooms.<br />
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Simple acts of kindness, social interaction, listening and caring, acknowledging the people around you and your environment are acts of building the pillars to a fulfilling life. It's sounds like a no brainer but the book was a nice reminder of all there is to life. I enjoyed reading the different stories - it really helps put things into perspective and reflect on what priorities you might have or have forgotten about. Everyone has a different road to find meaning; not one path is the right one. All the different stories connect us, let us view life from different perspectives, and give us things to think about. I think this book would be a good starter for those who question life's meaning, want to and want to start somewhere. It's not going to give you answers but it's starts you off with questions and topics to think about.<br />
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I received this book from Blogging for Books for this review. </div>
Wonders for the Soulhttp://www.blogger.com/profile/06593769809100497555noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-32472403267499408802017-03-26T08:27:00.001-04:002017-03-26T08:29:26.182-04:00Looking Back, My Day in Edinburgh - Scotland Trip Part 1<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vj8QzjxPX-uDnRhOeMDXtJ36Q39b2cwCjY68uUzlh97KZJIQHRQCHCxBnWe951omyL34Xm94Whv-ncVe5rrKr_hHzCL04_timUXe3ZGnG-1jUrSal_6D6TG3jedPBgRecRSlbRCUQeY/s1600/IMG_0071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vj8QzjxPX-uDnRhOeMDXtJ36Q39b2cwCjY68uUzlh97KZJIQHRQCHCxBnWe951omyL34Xm94Whv-ncVe5rrKr_hHzCL04_timUXe3ZGnG-1jUrSal_6D6TG3jedPBgRecRSlbRCUQeY/s640/IMG_0071.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A view of the Ferris Wheel and the Scott Monument on Prince Street </td></tr>
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I was looking through my photos and I realized I never wrote about my trip to Scotland, but I was amazed at all that I remembered. Sometimes, I remember trips better than days that I've spent at home doing nothing but eating & surfing the web. Perhaps there's a psychological reason for that - being proactive versus non-proactive? In any case, I wanted to write about the wonderful places I saw and delicious meals I had - black pudding, anyone?! This is only Part 1 of my Scotland Trip, so please look forward to the rest! <br />
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Last November, I visited Edinburgh, Glasgow, and St. Andrews in Scotland. I went mainly to visit my boyfriend in St. Andrews, but it became a trip where I had some amazing views, quality alone time, and an overall wonderful time with my boyfriend and friends - do I even have to mention the delicious food I had?! The only con from the trip was the cold weather. I love layering and wearing my thick fuzzy pajama dress during the winter, but boy does the frigid air slap hurt!<br />
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November 2016.<br />
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The beginning of my trip started with a night in Edinburgh. I stayed at a B&B a few minutes out of the bustling city center. With an hour of sleep on the 7 hour overnight flight, I arrived to a lovely house and a staff member who greeted me. The owner, David, was out but he arrived a few minutes later as I was unpacking in my room - a Victorian style room decorated with yellow walls, white furniture, and light pink drapes on the window. David was so friendly and welcoming. He was so quick to explain transportation routes, recommend different restaurants he visited and enjoyed, and point out the go-to places in the city. After speaking with him for a few minutes, I got ready to head out for my 5-6 hour walking/sight-seeing event.<br />
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Down below is a map summing up my day in Edinburgh. <span style="text-align: center;">The thin black line shows my route walking to the center of Edinburgh. Point A to B is my cab ride to Tesco to get some snacks for a light dinner, and the thin purple line is the route I walked back home. </span><br />
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Honestly, I don't know how I managed to walk around the city with barely any sleep, but it was well worth it. Before flying over, I googled a bunch of shops and cafes/restaurants to visit but I didn't end up visiting any of them. Just walking around and absorbing everything about the city was enough.<br />
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My adventure started as I walked towards Prince Street. For the first few minutes, there were only other B&B's and residential homes, and this huge building below, but the further I walked, the more visible shops became. While walking on Morrison Street, I had a feeling I was walking in the wrong direction so I opened Google Maps on my phone and changed my course. If only I knew I was steps away from seeing Milk cafe, one of the shops I googled!!!! Next time though, next time.<br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">I wish I knew what sort of building this was... Apologies.</td></tr>
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The closer I got to Prince Street, the streets got busier, there were more shops, and certainly more historic buildings. I loved seeing the double decker buses and trams along the road. It was definitely a treat just walking about. There was an energy to the city that reminded me of London. Maybe it was the busy street? Maybe it was the fact I was in the UK? The similar settings? I can't pin point it, but I felt really nostalgic of my days studying abroad in London.<br />
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Despite all the clothing stores, I actually only visited two or three places. However, there was one store where I spent all my energy on trying different Christmas sweaters - bad decision because I didn't get anything. After that fitting room exercise, I was seriously ravenous. You'd think being in a new country and all, you'd find a cute cafe or a local eatery. No. At that moment, the only one that came into my eyes was the all American yellow M sign... OF ALL PLACES! After ordering a 3 piece Chicken Select Meal, I quietly sat at a table and shoved down the food. There's just something about finding yourself in McDonald's when you're travelling abroad. It sort of makes me laugh, really. Is it the convenience? The cheap prices? The familiarity? No doubt about being thankful for getting food in my stomach when I needed it, but it's something that I start thinking about when I travel abroad and visit an American fast food restaurant. Maybe I just want to see what differences there are from the American branches... Anyway, once I got food in my belly and energy to start walking, I immediately left the premises.<br />
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There was construction going on for the Edinburgh Christmas market, which I later visited with my boyfriend, so I didn't step foot inside the garden/park. I walked through Edinburgh Waverley, crossed the bridge, and ended up on Market Street, a road that went uphill. I got a nice shot of the Ferris Wheel and Scott Monument together (at the top of this post) and even got to see people setting up this Christmas tree.<br />
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I prayed that I wasn't walking uphill only to get to a dead end. Luckily, it wasn't. I ended up coming across a cool museum called Camera Obscura! You get 5 floors of illusions, hands-on fun, panaromic views of the city (<i>you can put people on your hands!)</i>, and an amazing rooftop view of the city. I thoroughly enjoyed my time in this place, but I also felt REALLY lonely. Of all days, everyone wanted to come in pairs! As a party of one, I was very unamused when I didn't have anyone to take a photo with in the Ames room. If you ever visit Edinburgh though, DON'T MISS OUT ON CAMERA OBSCURA (<i>I recommend you go with someone)</i>!<br />
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Once I finished going through the museum, I walked towards Edinburgh Castle only for my body to tell me to go home. I was hungry, my back was aching, legs started feeling weak, and it was drizzling. After a quick snap of the place, I took a cab to Tesco so I could get some snacks to nibble on back in my room. <br />
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Go through my slideshow to see more pics of Edinburgh and to see the rooftop views from Camera Obscura!<br />
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The next morning, after much needed sleep, I had the best breakfast ever made by David. I ordered a full Scottish breakfast the day before which included Bacon, Egg Omelette with Cheese, Grilled Mushrooms, Lorne Sausage, Black Pudding, Haggis, Sausage, Beans, Tattie Scone, Hash Brown, and Tomatoes with Crispy Onions. I think my favorites were the tomatoes, beans, and black pudding (<i>ended up asking for more beans)</i>! I was always curious about black pudding but it was a pleasant surprise. Soon-dae, a Korean blood sausage, was the immediate thought that popped up into my head when I had a taste. I've never had any other blood sausages other than soon-dae so I wasn't sure if blood sausages generally tasted similar. The egg omelette was very fluffy and well seasoned, and I loved that the moisture that the tomatoes and mushrooms provided the dish. Despite haggis being daunting, it was fine once I ate it, but I think I prefer black pudding. It was a huge breakfast but I managed to finish it the plate clean.<br />
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<tr><td class="tr-caption" style="text-align: center;">David had forgotten the bacon on it, but he realized the moment he put it down in front of me. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The full setting of my meal - plate with bacon!</td></tr>
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Thank you for reading my post and I hope you enjoyed it! I would love to hear your stories, questions, opinions, and any comments you may have so feel free to type down in the comments below or email me them at wondersforthesoul@gmail.com! Don't forget to follow me on Instagram (@wondersforthesoul) and Like my Facebook page (Wonders for the Soul // @wondersforthesoul)! </div>
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*All the photos used in this post are taken and owned by me.*</div>
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Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-63034811367078811612017-03-10T05:52:00.000-05:002017-03-10T06:06:41.895-05:00My Layers of Love for Lasagna<div class="wrapper section-inner" style="background-color: white; box-sizing: border-box; color: #444444; font-family: Lato, sans-serif; margin: 100px auto 0px; max-width: 86%; width: 1040px;">
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<span style="font-weight: normal;"><i><span style="font-size: large;">*This is an updated version of a project I did previously*</span></i></span></h1>
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Lasagna</h1>
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<strong style="box-sizing: border-box; margin-bottom: 0px;">My Layers of Love for Lasagna</strong></div>
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<span style="box-sizing: border-box; margin-bottom: 0px; text-decoration: underline;"> The Family Encounter</span></div>
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I don’t remember how young I was, but my great-aunt was the first person to introduce me to a pasta dish called lasagna. My family and I were up at her house for a family gathering and I remember eating this meat sauce and cheese layered “thing.” I didn’t ask what it was called. It was good, and that was all that mattered. When did I learn it was called lasagna? Even that is very hazy. I don’t recall the specific date or time I learned it was called lasagna, but I sure do remember eating it, loving it, and being fascinated by it. The next thing I know, I was asking for “la-ja-nya” during dinner. As I’ve gotten older, my childhood memories have faded – heck, even memories from a few days ago get a little hazy – but I sure know that lasagna wasn’t common on our dinner table. As I’d eat my Korean meal – rice with various ban-chan (side dish) – I’d hear my parents and grandparents talk about their days, the future, upcoming family plans, and the next meals to cook. Those next meals were rarely American, and if they were, my mom would just cook whatever she felt like cooking – usually non-Korean food meant Japanese style curry, mom’s homemade spaghetti, cheese pasta with leftover spaghetti sauce, or chicken stew.</div>
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After that first encounter, my great-aunt made lasagna so many times I cannot possibly count them all. Each time, when we were ready to leave her house, she would yell, “Wait!” in a hurry as she would remember about the lasagna she left in the freezer for us. They were cut into cubes and packed in Ziploc bags. She instructed us, “You take one out and put it on the plate. Remember, it has to be microwaveable plate. Ask your mom if you don’t know. Two minutes. Microwave for two minutes, okay? If two minutes is not good, microwave every one minute,” and we’d respond with nods. Now she skips that step. We’re capable enough to at least microwave food. </div>
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With my grandparents and brother.</div>
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The only other time I remember having lasagna with my family was when my grandmother decided to make it. It was during the summer. Her passion to cook was ignited by my brother and I whining about how much we wanted our “great-aunt’s” lasagna and how we never made it at our home. Next thing you know, she decided to make the lasagna and I remember that that day was her first time making it for us, and she was really confident about it.</div>
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I don’t know if she made it for my brother or grandfather before I was born (my brother is six years older), but it’s a day I still remember so well. I was really excited as I watched her boil the pasta and make spaghetti sauce. Then she would take a big aluminum pan and layer it with lasagna noodles and pour the homemade spaghetti sauce over it. On top of that, she would put on another layer of lasagna noodles (this time, perpendicular to the original layer) and then a layer of ricotta cheese. I’d stick around nibbling on a plain pasta noodle and put my hand into the pint of ricotta cheese trying to salvage any leftover smears of cheese. She would continue repeating the process of layering lasagna, sauce, lasagna, ricotta, lasagna, sauce, etc. until it filled to the top of the pan. The final piece would be topped off with shredded mozzarella cheese and it would be popped into the oven until the cheese was toasty and bubbling. However, our oven’s temperature knob fell off so we never had a precise temperature – the only people allowed to touch the oven were my mom and grandma, and maybe my grandpa. They would usually crank it up to whatever degree they thought felt right, but to keep things safe the only thing we’d bake were sweet potatoes and potatoes, and we very rarely baked chicken (that would take so long). The day grandma made lasagna for us was really special... because she hasn’t made it since.</div>
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<span style="box-sizing: border-box; text-decoration: underline;">The Personal Encounter</span><img alt="photo (26)" class=" wp-image-126 alignright" height="353" sizes="(max-width: 265px) 100vw, 265px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/photo-26-225x300.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/photo-26-225x300.jpg 225w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/photo-26-768x1024.jpg 768w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/photo-26-676x901.jpg 676w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/photo-26.jpg 1224w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; float: right; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px 0px 1.2em 1em; max-width: 40%; padding: 5px;" width="265" /></div>
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The first time I ever had lasagna at a restaurant was in 2015 at a place called Palma. Looking back on it now, it was such a romantic experience. In part because the setting was just fantastic. It was like a scene right out of a movie, and I think that elevated my mood and perception. My friends and I were sitting in the back room called “The Garden.” There were fresh flowers on the walls and around the room, string lights lit up the see-through ceiling, the table was set with rustic plates, and the colorful tablecloths and candles all came together to create this harmonic ambiance that pulled you into the moment. Once I stepped foot into “The Garden,” I was mesmerized.</div>
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My initial idea and construction of lasagna was ragu, ricotta cheese, and mozzarella cheese - that's all I knew and I didn't care to think about how the recipe for it could change. However, at Palma, the ingredients listed were béchamel, wild mushrooms, and parmesan cheese. What?! A rich, creamy, non-red lasagna!? Are you kidding me? Was this supposed to be a new thing? Does lasagna like this exist elsewhere? Is it normal to have a creamy lasagna? Are there rules for lasagna? These were all questions that ran through my mind. The only picture of lasagna that I had in my head was the typical red lasagna. I couldn't wrap my head around it! </div>
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When I asked my friends about the color they thought of for lasagna, they all responded with “red.” Even when I passed by the frozen food section in supermarkets, the pre-made lasagnas all had red tomato sauce in them. The only type I thought existed was the one with ragu and ricotta. I believed that was the only way lasagna could go, and this decadent white lasagna was a god-send for lasagnas all around the world - at least, in my head. Frozen ready-made dinner lasagnas sold in flimsy paper boxes were the norm for me. I didn’t have a lot of Italian friends, so I was never introduced to “real” Italian food. Prior to my adventures for good, authentic food, and with the influence of TV ads, I had thought that Olive Garden would be the place to go to “engage” with “real” Italian food. Thank goodness, that wasn’t the first Italian restaurant I visited. I truly mean that.</div>
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Lasagna with Béchamel and Wild Mushrooms from Palma NYC.</div>
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If I had to choose between tomato sauce or cream sauce, I might have chosen tomato sauce before tasting this dish at Palma. I’m not a fan of rich, heavy dishes, mainly because I start getting nauseous but I figured I’d give this one a chance. I also hadn't tasted bechamel either (<i>I know so many new things I'm trying) </i>so I figured why not. The key word for this dish though was mushrooms, as I am a die-hard mushroom fan. Surprisingly though, while having a debate with myself about this dish, my friend said that she would get it so I ended up choosing another dish so we could have more to taste. </div>
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“Ravioli ai Carciofi” – ravioli filled with artichokes, served in basil and butter sauce with fontina cheese. Artichoke is another head-turner, but unfortunately, when I had a nibble of my friend’s order, I was disappointed with my choice. The ravioli dish was a bland one compared to the lasagna, filled with cheese, bechamel, and mushrooms - a gift box filled with umami. The ravioli had an odd sour taste to it that made my forehead frown - not like rotten sour, but pickled sour. On the other hand, the lasagna had a beautifully crisp outer layer, and the burnt pieces of cheese filled my nose with a toasty aroma that made my mouth water. The nuttiness of the cheese danced with the creamy béchamel sauce, and the chewy mushrooms added texture and flavor to the dish. Hallelujah.</div>
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<span style="box-sizing: border-box; margin-bottom: 0px; text-decoration: underline;">Each ingredient’s story</span></div>
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Each component of lasagna is more complicated than it seems. A simple béchamel sauce is easy to make and it’s delicious, but it also has its own story that we forget about. Beyond the taste, we must ask: “Do we really know each ingredient?” “Do we care for and respect their individual stories?” Lasagna is filled with layers of stories that come together to create a story-book. We can devour lasagna in a few bites, but within each layer, there’s a story that we have yet to fully grasp. Eating is a ritual where we connect with what we eat and until now, I didn’t know each ingredient’s story. Below, you will read about the individual stories of the various components that make up the two different types of lasagna I have had and love.</div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn1" style="box-sizing: border-box; color: #db7908; display: block; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><img alt="lasagna1" class="wp-image-128 size-medium" height="300" sizes="(max-width: 300px) 100vw, 300px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/lasagna1-300x300.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/lasagna1-300x300.jpg 300w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/lasagna1-150x150.jpg 150w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/lasagna1.jpg 640w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; display: block; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px; max-width: 100%; padding: 5px;" width="300" /></a><div class="wp-caption-text" style="border: 0px; box-sizing: border-box; color: #888888; font-family: inherit; font-size: 0.85em; font-style: italic; line-height: 27.9607px; padding: 0.5em 0px 0px; text-align: center;">
The second lasagna I ever made – May 5, 2015.</div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn1" name="_ftnref1" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">[1]</a>Lasagna is an Italian pasta dish that is made up of wide pasta strips. Between each layer of the pasta strips, different fillings are used. The name of lasagna is said to have come from a Greek word “laganon” which means a strip of dough. There is another ancient word “lasanon” which refers to a crock-pot. The Romans took this word and turned it into “lasanum” which also means a sort of cooking pot.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn2" name="_ftnref2" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[2]</sup></a> The original lasagna dish was said to have come from Naples, Italy during the Middle Ages and included béchamel, ragu, and Parmigiano–Reggiano, but there is another 14th century recipe that calls for “lasagna noodles to be layered in a baking dish with grated cheese and pulverized spices: not oregano and garlic like we might see now, but more likely cinnamon, nutmeg and black pepper.”<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn3" name="_ftnref3" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[3]</sup></a> This dish entered the United States via Italian immigrants in the late 1800s and developed its own variations depending on the family.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn4" name="_ftnref4" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[4]</sup></a> Depending on the occasion, the type of lasagna you make can change. The fillings are chosen by the cook, but the region, season, availability and accessibility of ingredients are all factors that can affect lasagna. However, in Bologna, the Bolognese lasagna recipe is protected and there are rules and regulations for how the lasagna should be made.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn5" name="_ftnref5" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[5]</sup></a></div>
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The flavorful, yet simple creamy sauce in the lasagna I had at Palma was béchamel sauce, which is one o<img alt="bechamel" class=" wp-image-129 alignright" height="217" sizes="(max-width: 330px) 100vw, 330px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/bechamel-300x197.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/bechamel-300x197.jpg 300w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/bechamel-768x504.jpg 768w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/bechamel-676x444.jpg 676w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/bechamel.jpg 885w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; float: right; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px 0px 1.2em 1em; max-width: 40%; padding: 5px;" width="330" />f the five mother sauces in the French culinary world (others being Tomato, Espagnole, Hollandaise, and Veloute). Its origins are debated between Italy and France, and there are several theories for the creator of béchamel. The oldest theory is that the 14<sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">th</sup> century Italian chefs under Catherine de Medici’s rule introduced béchamel to the French when they followed her to France after her marriage with future King Henri II.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn6" name="_ftnref6" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[6]</sup></sup></a>Another theory is that during the 17<sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">th</sup> century, béchamel was created by Chef Francois Pierre de la Varenne, who even wrote about it in his book <u style="box-sizing: border-box;">Le Cuisinier Francois.</u> This sauce is also said to derive from the Mornay sauce, which is credited to the Duke Philippe de Mornay of France.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn7" name="_ftnref7" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[7]</sup></sup></a></div>
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Tomato sauce is the more well-known sauce used for lasagna than béchamel. Lasagna with tomato sauce was also the first type of lasagna I was introduced to. Tomato sauce itself is a revelation! Another mother sauce in the culinary world, tomato sauce is used worldwide because of its versatility in various cuisines, especially Italian. However, it is interesting to think about how tomatoes were not originally found in Italy. They travelled to Italy via the Columbian Exchange.<sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn8" name="_ftnref8" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">[8]</a> <img alt="tomatoes" class=" wp-image-130 alignleft" height="250" sizes="(max-width: 341px) 100vw, 341px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/tomatoes-300x220.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/tomatoes-300x220.jpg 300w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/tomatoes-768x563.jpg 768w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/tomatoes-1024x750.jpg 1024w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/tomatoes-676x495.jpg 676w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/tomatoes.jpg 1078w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; float: left; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px 1em 1.2em 0px; max-width: 40%; padding: 5px;" width="341" /></sup></sup></div>
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Originally found in Central America, tomatoes were thought to be weeds, but found their way to Spain and Portugal, and once they entered Naples, they spread throughout the various regions of Italy. Originally, tomato comes from the Aztec word “tomatl,” and these fruits were called “pomodoros” by Italians, which means “golden apples.” Despite being edible, these fruits were described as poisonous by British barber and author, John Gerard.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn9" name="_ftnref9" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[9]</sup></sup></a> This could have been the case because much of the flatware used by rich people was made with pewter, which is high in lead, and the acidic tomato would leech the lead out into the food, making it poisonous. However, commoners that also ate tomatoes did not have the aversion because of their flatware was made of wood. By the 1700s, tomatoes were introduced to various cuisines throughout Europe, but they were mainly eaten by poor people until the 1800s.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn10" name="_ftnref10" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[10]</sup></sup></a> The first mention of tomato sauce was in a French cookbook from 1797, but with immigration and the invention of pizza by an Italian chef in Naples, tomatoes and tomato sauce became widespread, and different tomato-based pasta sauces also developed (i.e. bolognese, pomodoro, puttanesca).<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn11" name="_ftnref11" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[11]</sup></sup></a></div>
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Parmigiano-Reggiano is one of the most famous and widely used Italian cheeses. It is nutty, sweet, and has a distinct flavor and scent. This is also the cheese that many of us shave on top of our favorite pastas. Would you believe that this cheese has been around for more than 500 years? First made in the 12th century by Cistercian monks near Milan in Lombardy, Parmesan cheese travelled from Parma to Tuscany, then Pisa and Livorno and other Medite<img alt="parmesan" class=" wp-image-133 alignright" height="217" sizes="(max-width: 328px) 100vw, 328px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/parmesan-300x199.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/parmesan-300x199.jpg 300w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/parmesan.jpg 575w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; float: right; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px 0px 1.2em 1em; max-width: 40%; padding: 5px;" width="328" />rranean ports. Through trade, French nobility acquired a taste for the cheese and its name spread to other countries as well. Since its creation, this cheese was originally called Parmesano by the Italians and Parmesan by French nobility. The name refers to Parma, the original province the cheese was made in, but it officially changed to Parmigiano-Reggiano in 1954. A few years ago, this cheese was also given the legal right to be the only hard cheese to be called Parmesan.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn12" name="_ftnref12" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[12]</sup></sup></a> There are also specific production guidelines in Italy for how this cheese can be made, as well as for the farming and cattle practices.<sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn13" name="_ftnref13" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">[13]</a> </sup></sup></div>
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<img alt="mozz" class="wp-image-132 alignleft" height="236" sizes="(max-width: 236px) 100vw, 236px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/mozz-300x300.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/mozz-300x300.jpg 300w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/mozz-150x150.jpg 150w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/mozz.jpg 540w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; float: left; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px 1em 1.2em 0px; max-width: 40%; padding: 5px;" width="236" />Mozzarella is another famous cheese that is not only used in Italian cuisine but all over the world. Originally made with buffalo milk in Nap<br style="box-sizing: border-box;" />les, today it is mostly made with cow milk.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn14" name="_ftnref14" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[14]</sup></sup></a>Depending on the diet of the animal, the cheese can vary in color from white to a mild yellow, but the cheeses that are sold commercially are usually white. Known for their delicate and gentle flavors, they come in two types: fresh and partly dried. Fresh cheese is semi-soft and is usually round and soaked in water, while the partly dried mozzarellas are more compact and dense and used for heat cooking. This cheese’s name however, unlike Parmesan, does not come from the place of origin but rather reflects how we prepare this dish – Italian verb “mozzare” which means “to cut.”<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn15" name="_ftnref15" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[15]</sup></sup></a></div>
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<img alt="ricotta" class="wp-image-134 alignright" height="213" sizes="(max-width: 320px) 100vw, 320px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/ricotta-300x200.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/ricotta-300x200.jpg 300w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/ricotta-768x512.jpg 768w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/ricotta-1024x682.jpg 1024w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/ricotta-676x450.jpg 676w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; float: right; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px 0px 1.2em 1em; max-width: 40%; padding: 5px;" width="320" /></div>
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Ricotta is a white, grainy, creamy curd that is similar in appearance to cottage cheese. However, ricotta cheese is actually a cheese by-product. The name comes from the cooking process, “re-cooked.” The leftover whey of milk from making cheese is re-cooked and the proteins in the whey, albumin and globulin, solidify from the heat, forming the curds we call ricotta “cheese.” <a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn16" name="_ftnref16" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[16]</sup></sup></a>This cheese is believed to have originated in Sicily during the Arab-Sicilian era because another name for this cheese is “zammataru” which in Sicilian means “dairy farmer” but it is derived from an Arabic word “za’ama” which means “cow.” The first mention of “this tender cheese” is dated back to AD 170-230 by a Greek writer named Athenaeus, but there are other early stories of this cheese related to Sicily as well.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn17" name="_ftnref17" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[17]</sup></sup></a></div>
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<img alt="shiitake" class=" wp-image-135 alignleft" height="228" sizes="(max-width: 339px) 100vw, 339px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/shiitake-300x202.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/shiitake-300x202.jpg 300w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/shiitake-768x516.jpg 768w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/shiitake-676x455.jpg 676w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/shiitake.jpg 800w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; float: left; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px 1em 1.2em 0px; max-width: 40%; padding: 5px;" width="339" />Shiitake Mushrooms, also called Pyogo Mushroom in Korea, are originally found in East Asia. These mushrooms have distinct aromas and flavors and they are also widely used throughout Asia for their medicinal purposes.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn18" name="_ftnref18" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[18]</sup></sup></a> It is a symbol of longevity and has been used in Chinese medicine for over 6,000 years, but now, their nutritional value is also recognized in the West, especially its high mineral and vitamin content.<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn19" name="_ftnref19" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[19]</sup></sup></a> The cultivation of shiitake mushrooms did not happen in the United States until the 1970s because of a confusion that these mushrooms were of another strain that attacked railroad ties,<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn20" name="_ftnref20" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[20]</sup></sup></a> but now these mushrooms are very popular, especially for their health benefits, meaty texture, and umami flavors. Although there is no specific answer as to why these mushrooms were used in the pasta dish, I believe it is because they were seasonally available at the time, and because the flavors of the shiitake mushrooms blend with the creamy, subtle flavors of the béchamel and cheese – both of which are rich in umami.</div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn21" style="box-sizing: border-box; color: #db7908; display: block; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><img alt="lasagna2" class="wp-image-131" height="314" sizes="(max-width: 314px) 100vw, 314px" src="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/lasagna2-300x300.jpg" srcset="https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/lasagna2-300x300.jpg 300w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/lasagna2-150x150.jpg 150w, https://18798-presscdn-pagely.netdna-ssl.com/nycnoodles/wp-content/uploads/sites/4012/2016/05/lasagna2.jpg 640w" style="border: 1px solid rgb(238, 238, 238); box-sizing: border-box; display: block; font-family: inherit; font-size: 19.35px; height: auto; line-height: 1; margin: 0px; max-width: 100%; padding: 5px;" width="314" /></a><div class="wp-caption-text" style="border: 0px; box-sizing: border-box; color: #888888; font-family: inherit; font-size: 0.85em; font-style: italic; line-height: 27.9607px; padding: 0.5em 0px 0px; text-align: center;">
The first lasagna I ever made – April 5, 2015.</div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftn21" name="_ftnref21" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">[21]</a>Throughout the world and within Italy, there are other dishes that are layered and reminiscent of lasagna, such as Eggplant Parmigiana, Moussaka, Vegetable Terrine, Pastelon, Pastitsio, and Timballo. The sweet counterparts would be desserts like Baklava, Cakes, and Tiramisu. All of these dishes, like lasagna, can be made personal by choosing what sort of fillings you want. Lasagna is an extremely versatile dish that’s easy to make and is delicious but beyond face value, there is deeper meaning to this ability of “incorporation.” My artifact dish reflects the transformation of cultures and the progressive nature of cuisine with each passing time. We have the ability to combine flavors from all over the world and display a blend of stories and unison amongst these ingredients via flavors. I hope you’ve been able to see and read how this simple dish has many stories within it, and that someday it will be a personal dish that you adore as much as I do.</div>
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<iframe src="https://uploads.knightlab.com/storymapjs/2fb6b56f5d2526b93e5df0385f54f693/locations-within-the-layers-of-lasagna/index.html" frameborder="0" width="100%" height="800"></iframe>
<br style="box-sizing: border-box; margin-bottom: 0px;" />__________________________________________________</div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref1" name="_ftn1" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">[1]</a> This is a photo of the second lasagna I ever made in my entire life – made on May 15, 2015.</div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref2" name="_ftn2" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[2]</sup></sup></a> Chocobanana, December 5, “History of Lasagna,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">Jamie Oliver Blog, </em>Accessed April 21, 2016. <a href="http://www.jamieoliver.com/bloggers/viewtopic.php?id=79027" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.jamieoliver.com/bloggers/viewtopic.php?id=79027</a></div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref3" name="_ftn3" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[3]</sup></sup></a> Stephanie Butler, June 12, 2014, “Spaghetti and Its Sauces,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">Hungry History.</em>Accessed April 29, 2016. <a href="http://www.history.com/news/hungry-history/spaghetti-and-its-sauces" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.history.com/news/hungry-history/spaghetti-and-its-sauces</a></div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref4" name="_ftn4" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[4]</sup></sup></a> “A brief history of lasagna,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">Pagliacci,</em> Accessed April 29, 2016. <a href="http://www.pagliacci.com/blog/news/post/a-brief-history-of-lasagna" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.pagliacci.com/blog/news/post/a-brief-history-of-lasagna</a></div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref5" name="_ftn5" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[5]</sup></sup></a> John Mariani, “In Search of the Perfect Lasagne Verdi,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">Bologna Magazine,</em>Accessed April 29, 2016. <a href="http://www.bolognamagazine.com/content/search-perfect-lasagne-verdi-john-mariani" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.bolognamagazine.com/content/search-perfect-lasagne-verdi-john-mariani</a></div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref6" name="_ftn6" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[6]</sup></sup></a> Linda Stradley, “Sauces – History of Sauces,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">What’s Cooking America,</em>Accessed April 21, 2016. <a href="http://whatscookingamerica.net/History/SauceHistory.htm" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://whatscookingamerica.net/History/SauceHistory.htm</a></div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref7" name="_ftn7" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[7]</sup></sup></a> Lynne Olver, “Food Timeline: FAQs: sauces & dips,” Accessed April 24, 2016. <a href="http://www.foodtimeline.org/foodsauces.html" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.foodtimeline.org/foodsauces.html</a></div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref8" name="_ftn8" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[8]</sup></sup></a> Mary Miley, “Revisted Myth #64: Early Americans thought tomatoes were poisonous,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">History Myths Debunked: The Whole Truth and Nothing But The Truth,</em>Accessed April 24, 2016. <a href="https://historymyths.wordpress.com/tag/columbian-exchange/" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">https://historymyths.wordpress.co</a><a href="https://historymyths.wordpress.com/tag/columbian-exchange/" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">m/tag/columbian-exchange/</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref9" name="_ftn9" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[9]</sup></sup></a>Mary Miley, “Revisted Myth #64: Early Americans thought tomatoes were poisonous,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">History Myths Debunked: The Whole Truth and Nothing But The Truth,</em>Accessed April 24, 2016. <a href="https://historymyths.wordpress.com/tag/columbian-exchange/" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">https://historymyths.wordpress.com/tag/columbian-exchange/</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref10" name="_ftn10" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[10]</sup></sup></a> “Tomato History,” Accessed April 24, 2016. <a href="http://www.tomato-cages.com/tomato-history.html" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.tomato-cages.com/tomato-history.html</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref11" name="_ftn11" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[11]</sup></sup></a> Stephanie Butler, June 12, 2014, “Spaghetti and Its Sauces,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">Hungry History.</em>Accessed April 29, 2016. <a href="http://www.history.com/news/hungry-history/spaghetti-and-its-sauces" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.history.com/news/hungry-history/spaghetti-and-its-sauces</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref12" name="_ftn12" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[12]</sup></sup></a> “History of Parmesan Cheese,” Accessed April 29, 2016. <a href="http://www.parmesan.com/history/history-of-parmesan-cheese/" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.parmesan.com/history/history-of-parmesan-cheese/</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref13" name="_ftn13" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[13]</sup></sup></a> Piergorgio and Amy Nicoletti, “Parmigiano-reggiano: the King of Italian Cheeses,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">Dellalo,</em> Accessed April 29, 2016. <a href="http://www.delallo.com/articles/parmigiano-reggiano-king-italian-cheeses" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.delallo.com/articles/parmigiano-reggiano-king-italian-cheeses</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref14" name="_ftn14" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[14]</sup></sup></a> “Mozzco History,” Accessed April 24, 2016. <a href="http://www.mozzco.com/mozzhisty.html" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.mozzco.com/mozzhisty.html</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref15" name="_ftn15" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[15]</sup></sup></a> “Mozzarella: a bit of History,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">Il Casaro,</em> Accessed April 24, 2016. <a href="http://www.ilcasaro.co.nz/mozzarella.htm" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.ilcasaro.co.nz/mozzarella.htm</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref16" name="_ftn16" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[16]</sup></sup></a> Clifford Wright, “History of Ricotta Cheese,” Accessed 24, 2016. <a href="http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/87/" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/87/</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref17" name="_ftn17" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[17]</sup></sup></a> Silvana de Soissons, “Fifty Shades of Whey – the history and making of ricotta,” <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">The Foodie Bugle Journal,</em> Accessed April 29, 2016. <a href="http://thefoodiebugle.com/article/cooks/fifty-shades-of-whey-the-history-and-making-of-ricotta" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://thefoodiebugle.com/article/cooks/fifty-shades-of-whey-the-history-and-making-of-ricotta</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; margin-bottom: 1.1em; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref18" name="_ftn18" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[18]</sup></sup></a> Louise Freedman, Accessed April 29, 2016. <a href="http://www.mssf.org/cookbook/shiitake.html" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.mssf.org/cookbook/shiitake.html</a></div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref19" name="_ftn19" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[19]</sup></sup></a> “Mushrooms, shiitake,” T<em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">he Worlds Healthiest Foods, </em>Accessed April 29, 2016. <a href="http://www.whfoods.com/genpage.php?dbid=122&tname=foodspice" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://www.whfoods.com/genpage.php?dbid=122&tname=foodspice</a></div>
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<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref20" name="_ftn20" style="box-sizing: border-box; color: #db7908; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;"><sup style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">[20]</sup></sup></a> <em style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 1; margin: 0px; padding: 0px;">Shiitake Mushroom Log, </em>Accessed April 29, 2016. <a href="http://shiitakemushroomlog.com/shiitakelore.html" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">http://shiitakemushroomlog.com/shiitakelore.html</a></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 19.35px; line-height: 32.895px; padding: 0px;">
<a href="https://wp.nyu.edu/nycnoodles/noodles/lasagna/#_ftnref21" name="_ftn21" style="box-sizing: border-box; color: #db7908; margin-bottom: 0px; outline: none; text-decoration: none; transition: all 0.1s ease-in-out;">[21]</a> This is a photo of the FIRST lasagna I ever made in my entire life – made on April 5, 2015!</div>
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Wonders for the Soulhttp://www.blogger.com/profile/06593769809100497555noreply@blogger.com2tag:blogger.com,1999:blog-1251363010402683504.post-83742259166322639312017-03-09T05:33:00.000-05:002017-03-10T06:01:39.323-05:00Within the Layers of Lasagna<iframe src="https://uploads.knightlab.com/storymapjs/2fb6b56f5d2526b93e5df0385f54f693/locations-within-the-layers-of-lasagna/index.html" frameborder="0" width="100%" height="800"></iframe>Wonders for the Soulhttp://www.blogger.com/profile/06593769809100497555noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-20640824580647683722016-10-14T18:56:00.001-04:002017-03-09T04:44:28.403-05:00Cheesy Eggs in Toast Recipe!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikM64cNcu4bU1k5u-FfheK6kYIyPfLjU9XGja7gEYetj91vswW-q9fFZXAE-lPnvdWgxulvRgVbzwH266lmq2AX97-cTeM6TJ8rcAqBPZLc0cW4LTXx4Dn0Ly0hNC07MiuFl7k73l9nFs/s640/blogger-image--35428864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikM64cNcu4bU1k5u-FfheK6kYIyPfLjU9XGja7gEYetj91vswW-q9fFZXAE-lPnvdWgxulvRgVbzwH266lmq2AX97-cTeM6TJ8rcAqBPZLc0cW4LTXx4Dn0Ly0hNC07MiuFl7k73l9nFs/s1600/blogger-image--35428864.jpg" /></a><br />
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Hello Food Friends!<br />
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It has been far too long since I posted a recipe, so HERE IS A RECIPE. I have a delightful, easy recipe for all egg (& cheese) lovers out there!<br />
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I made Eggs in Toast (also known as Egg in Hole, Eggs in a Basket, etc) on a whim once because my boyfriend was hungry. I didn't want to make the classic Eggs with Toast so I thought I'd try something I hadn't done before. Thankfully, it turned out delicious and I made it for myself recently as well. It's really easy to make and doesn't take that long either. :) I hope you enjoy.<br />
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<u>Here's what you need</u>:<br />
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1 Tbsp Mayonnaise (might need more to evenly coat the toasts)<br />
1 Tsp Garlic Powder<br />
1 Tsp Onion Powder<br />
Pinch of Salt & Pepper<br />
Pinch of Parsley<br />
Block of Parmesan Cheese (or pre-grated Parmesan cheese)<br />
Cheese Grater<br />
2 Slices of Bread (I used Whole Wheat Bread)<br />
2 Eggs<br />
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1 Tbsp Olive Oil or Butter *Optional*<br />
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<u>Instructions:</u><br />
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1. Get your pieces of toast and create a hole in it. I didn't have a cookie cutter so I used a Soju Cup to make the holes, but please feel free to utilize whatever resources you have.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2k2ZSQXVlhff-sZ4lRVhQFIA3MBsYB4s9vxJxxWfOnpAQj4_srEyIDrTg-CzLyvSpfgGite4UarY0fTPz38Gl5cjJToWMJdzZ1YT2Pw90VUoQTX5qIc_EF_z8XlGzMxcO9eHgFU29nQ/s640/blogger-image--829293082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2k2ZSQXVlhff-sZ4lRVhQFIA3MBsYB4s9vxJxxWfOnpAQj4_srEyIDrTg-CzLyvSpfgGite4UarY0fTPz38Gl5cjJToWMJdzZ1YT2Pw90VUoQTX5qIc_EF_z8XlGzMxcO9eHgFU29nQ/s640/blogger-image--829293082.jpg" /></a></div>
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2. Turn your stove on to medium heat.<br />
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3. Spread the mayonnaise on each side of the toast.<br />
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4. Leave the toast on one side until it turns golden brown or looks toasted like the picture below - it should take about 3 minutes. I normally use the mini toast centers to check on the color.<br />
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5. Flip the toast over and crack the eggs into the center of the toast. </div>
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*<i>Before cracking the eggs into the center, you can put in some butter or olive oil in the center - however, the toast comes out fine with or without this step</i>*</div>
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6. Turn the heat to medium-to-low heat and scramble the egg whites so they cook faster. Leave it on one side for about 3 minutes.</div>
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<i>-If you want to have a Sunny Side Up toast, scramble the whites and leave it on for about 1 or 2 minutes longer on low heat - depending on how runny you like the egg whites. </i></div>
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<i>- If you want an Over Easy, Medium, or Hard Egg Toast, simply flip the toast over and leave it for approximately 10 seconds, 30 seconds, or 1-2 minutes. For the Over Hard, you may want to leave the toast on one side a little longer before flipping. </i></div>
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7. Once your Eggs in Toast is finished, sprinkle it with salt, pepper, garlic powder, and onion powder. </div>
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8. Grate as much Parmesan cheese on it as you want - I love this with EXTRA Parmesan Cheese - and top it off with some dried Parsley. </div>
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9. ENJOY! </div>
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Hope this turns out well for you guys! And please, feel free to tweak the recipe to match your taste buds! :) </div>
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HAPPY EATING EVERYONE. </div>
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Follow me on Instagram:</div>
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https://instagram.com/wondersforthesoul/</div>
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Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-18273734703379395922016-08-26T20:55:00.001-04:002016-08-26T20:55:21.187-04:00Check Out my Essay for Dirt Magazine! Hey fellow foodies!<br />
<br />
It's been quite some time. Hopefully everyone has had a delicious time thus far!<br />
<br />
I wanted to share a personal essay I recently wrote for Dirt Magazine! Check out the link down below:<br />
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<a href="http://www.dirt.online/posts/reflections-from-a-korean-motherland-my-road-to-love/" target="_blank">Reflections from a Korean Motherland: My Road to Love</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-59148247809503665652016-02-03T12:00:00.000-05:002016-09-18T04:39:08.790-04:00Phoebe's Banoffee Pie Recipe<div style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; margin-bottom: 6px; margin-top: 6px;">
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<span style="line-height: 19.32px;">One of the first recipes I ever helped make was a Banana Cream Pie at my great-aunt's house. It was during the summer time when my family and I went to her house for a family gathering. Dessert has always been a key part of the meal at my great aunt's house, whether it was a simple piece of apple pie or a you-need-to-smother-this-all-over-your-face ice cream cake (I prefer the latter). I still remember getting so excited when she asked me to help her prep for the pie, especially because I knew it was going to be delicious. Fruit + Sweet Pudding? What can possibly go wrong!?</span><br />
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I was young but able enough to slice bananas so I was in charge of cutting the perfect slice. Not too big, not too thin. While she prepped the pudding for the pie I did sneak a few nibbles of the banana and nilla wafers. When she was done, the Nilla wafers were layered down into a pan and topped off with beautiful layers of golden, sweet vanilla pudding and perfectly cut slices of banana. It was finished off with a layer of whipped cream and then it was chilled briefly before serving. Waiting was always a pain. My sweet loving young self wanted it immediately. <br />
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Phoebe, the contributor on Facebook posted this recipe previously on that platform but it never made its way here, so I thought I'd share this recipe with you guys! It's a sweet reminder of my childhood, and I hope it brings back delectable memories for you as well.<br />
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Happy Cooking!<br />
<br />
Here's her recipe:<br />
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<u>What you'll need:</u><br />
Butter 100g<br />
Biscuits or Graham Crackers - 180g<br />
Bananas - 3<br />
Condensed Milk - 1 tin<br />
Whipping Cream or Reddi Whip - 300ml if using whipping cream<br />
Cocoa Powder, or Dark Chocolate Shavings<br />
Vanilla Essence or Vanilla Extract - 2 tsp<br />
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*<i>Note: I'd suggest starting with the caramel first since it'll take 2 hours.*</i><br />
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1. Melt 100g (6-7tbls) butter, and combine with 180g (12 tbls) crushed (to crumbs) digestive biscuits (or graham crackers). Once mixed, press into the base of a tin, or dish and place in the fridge. (You can divide this into smaller dishes or even mugs to make individual portions)</div>
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2. For the caramel, boil a tin of condensed milk (still in packaging) for 2 hrs. (this may sound strange but it makes the best caramel with very little effort!) Meanwhile, slice 3 bananas, and combin<span class="text_exposed_show" style="display: inline;">e them in a saucepan with 25g melted butter, and 1 tsp vanilla essence, and cook on a low heat until slightly soft. Then whip 300ml of whipping cream with 1tbsp icing sugar and 1 tsp vanilla essence until stiff.</span></div>
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3. Remove the base from the fridge when the caramel is done, and cooled a little, and layer the bananas on top of the biscuit, then the caramel on the bananas, then finally the cream on top. You can then add shavings of dark chocolate on top, or simply dust with cocoa powder.</div>
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Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-30246551702977513362016-01-18T08:30:00.000-05:002016-01-18T08:30:34.368-05:00HELLO!Dearest Food Friends!<br />
<br />
Hello!<br />
<br />
How are you?<br />
<br />
It's so typical of me to talk about myself, I'm sorry... but I haven't posted since LAST year (I know, it's 2016!) so I thought I'd drop in and say HELLO (I love you, Adele)!<br />
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I hope everyone's 2016 has started out on a great note and that your 2015 ended with a BANG!<br />
<br />
I'm mainly active on Instagram, but no worries - I will be back here up and posting very soon. I have yummy recipes and other fun stuff coming your way, but if you have any recommendations, suggestions, comments, concerns, products to review.. etc. you want to send my way, please feel free to email wondersforthesoul@gmail.com! <br />
<br />
Until next time,<br />
Wonders for the Soul<br />
<br />
P.S. Be wary of the weather and don't get sick! It sucks when you just feel like BLEH all the time and can't smell, taste or eat food properly!<br />
<br />
P.S.S. HAPPY WONDERS EVERYONE!Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com1tag:blogger.com,1999:blog-1251363010402683504.post-74768376930218567772015-11-24T03:25:00.000-05:002015-11-25T17:00:08.091-05:00What's on YOUR menu for Thanksgiving?As I've gotten older, my interest in cooking (and food in general) has exponentially increased and since 2-3 years ago, I have become the designated cook for Thanksgiving! For a family of 5 people (usually 4 since my dad is working), it's been pretty simple. During the beginning, we didn't bake a turkey since my mom wasn't a fan and we were satisfied with a Steak substitute, but this year, my mom and I are really fired up! During this year's Thanksgiving, my dad is going to be home for the Holidays so we decided to really make a variety of stuff!<br>
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Is there anything that is traditional for you and your family during Thanksgiving? We celebrate the Korean Harvest Day in October and make that the major one, (and it's really traditional for us), so this 2nd Thanksgiving for us is room to explore new dishes and stuff!<br>
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This year, I have in mind these following dishes:<br>
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<ul>
<li>Garlic Mashed Potatoes</li>
<li>Sauteed Asparagus with Almonds (may substitute asparagus for string beans though. Haven't decided yet.)</li>
<li>Spinach Mac n Cheese</li>
<li>Stuffed Pasta Shells</li>
<li><a href="http://wondersforthesoul.blogspot.com/2015/03/stuffed-mushrooms-recipe.html" target="_blank">Stuffed Mushrooms</a></li>
<li>Either Fried or Pan Fried Shrimp</li>
<li>Stuffing</li>
<li>Quinoa salad</li>
<li>Pan Roasted Cauliflower</li>
<li>Individual Beef Wellington</li>
<li>Roasted Potatoes, Onions and Carrots</li>
<li>Oven baked Turkey (brined for 24+ hrs)</li>
<li>Ratatouille</li>
<li>Simple Salad</li>
<li>Creamed Corn Shrimp</li>
<li>Pumpkin Spice Cupcakes</li>
<li>Sweet Potato Casserole</li>
<li>Panna Cotta</li>
<li><a href="http://wondersforthesoul.blogspot.com/2014/11/orange-cranberry-sauce-recipe.html" target="_blank">Orange Cranberry Sauce</a></li>
</ul>
<ul>
<li>Apple Tart or Cobbler... maybe neither, but def everything above this one. ;)</li>
</ul>
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Probably so much food for 5 people, but I swear, it's gonna disappear within the next few days, maybe week 1/2. I just finished shopping and holy cow!! So many people!! Ahhaha. I'll be starting my cooking tonight, so for those of you doing the same, LETS DO THIS!</div>
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Are there any correlating dishes here with what you're planning to cook? If not, what do you guys plan on making this Thanksgiving? Share with me your amazing ideas in the comment section down below! :)</div>
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Happy Eatings everyone!Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com1tag:blogger.com,1999:blog-1251363010402683504.post-73699810379877852392015-11-20T12:00:00.000-05:002015-11-21T01:02:45.141-05:00Lobster Salad Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRH16uvaqnN3Q2X-WafIjOU0p5PqpzMuC462AgL5XdiSdMOJmEt6IS_1L8RYij2Oqk0h17OQTdtLxZ2btUbg85bPlfYVxWTBGxBDbXVLV3KVANORYLKk84eKuaqWTckIm75dBA9JbgNU/s1600/IMG_8917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRH16uvaqnN3Q2X-WafIjOU0p5PqpzMuC462AgL5XdiSdMOJmEt6IS_1L8RYij2Oqk0h17OQTdtLxZ2btUbg85bPlfYVxWTBGxBDbXVLV3KVANORYLKk84eKuaqWTckIm75dBA9JbgNU/s640/IMG_8917.JPG" width="480" /></a></div>
Doesn't it suck when you go out to restaurants and leave a tad disappointed or feel like you didn't get the bang for your buck? I get that feeling often with lobster dishes. In many restaurants, the lobster dish barely had any lobster.................. Granted, there are so many reasons for limiting how much a guest gets for expensive ingredients, but it still sucks. I mean, honestly... who wouldn't want a little bit more of the good stuff? When I had brunch with my boyfriend this past summer, I ordered <i>Ensalada de Langosta</i> and I was pleasantly surprised by the flavor and the spiciness it packed! However, I honestly felt like the dish could have had a few more pieces of lobster. And for $26, the portion was a bit smaller than expected.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGNVw4lOgK_kySjxY_uj-LDfY_5yUQDCRMJxNpHy6XyG4trY8KyhBdEfPoOvQutSkjhgWM7s6h9tbT_wmlkB7QhOq7sYL6QXpl_EbIEotrr-E6R_Y37GNF7W4g7ipthk4O6f-roWWbAM/s1600/IMG_7990.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGNVw4lOgK_kySjxY_uj-LDfY_5yUQDCRMJxNpHy6XyG4trY8KyhBdEfPoOvQutSkjhgWM7s6h9tbT_wmlkB7QhOq7sYL6QXpl_EbIEotrr-E6R_Y37GNF7W4g7ipthk4O6f-roWWbAM/s640/IMG_7990.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lobster Salad I had at Calle Ocho</td></tr>
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When I went to the supermarket recently, a sale was going on for lobsters and I thought I'd try recreating the dish! It was my first attempt, but I'm VERY satisfied with the results. It's refreshing, clean and cool with a slight kick to it - and there's a substantial amount of lobster too. The original dish uses Green Papaya, but since I was unable to attain that fruit, I substituted it with cucumbers! <i>Please enjoy and I hope you have wonderful results too!!!</i><br />
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<b>Time: 25-30 minutes</b><br />
<b>Serving Size: 2-4 people (depending on how much you want to share your lobster) </b><br />
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<u>Here's what you'll need:</u><br />
2 Whole Lobsters - either boiled or steamed (I boiled mine with lemon and butter)<br />
1 Avocado - Peeled and diced<br />
2 Mini Cucumbers - thin julienne, please!<br />
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*Also Seafood Shell Cracker*<br />
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<u>Sauce Ingredients:</u><br />
1 Green Chili Pepper<br />
1/4 Avocado - Peeled<br />
1 Lime - Squeezed <br />
1 Tbls Extra Virgin Olive Oil<br />
2 Mini Cucumbers<br />
Pinch of Salt and Black Pepper<br />
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<u>Instructions:</u><br />
1. Get a huge pot - big enough to fit both lobsters in - and either steam or boil the lobsters. The real tedious work you have, is separating the meat of the lobster from its shell. If you're not sure how to, I found this video for you guys - seems pretty helpful - <a href="http://www.finecooking.com/videos/how-to-extract-lobster-meat.aspx" target="_blank">How to Extract Lobster Meat</a>! (<i>P.S. You can extract more meat from the "chest" area attached to the legs and tail fin of the lobster too!</i>) After you do that, all you need to do it halve the tail, then chop it up into bite size pieces. I left the claws whole for plating, but you can totally chop up the claws too! :)<br />
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2. For the sauce, blend the ingredients all together. Season with salt and pepper to taste. If you find the sauce to be too hot or not hot enough, you can either blend more cucumbers or more chili peppers!<br />
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3. Then, dress the julienned mini cucumbers, chopped avocados and lobster with the sauce and plate accordingly!<br />
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I hope you found this recipe to be successful, delicious and simple! HAPPY EATINGS EVERYONE!<br />
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Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-75719163606953684122015-11-08T09:25:00.000-05:002015-11-08T09:30:33.948-05:00Smoked Salmon Benedict Spaghetti + Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfy_57kdE-2-ouDXXabDooMrXYt3VkDmuuJSUTknOtZODD3ifXF0eZljTnLpT2ClHiDlKoKdIGQ42j5f_95XR1FCKKAsznj1xKU4VEqCrcz3OxjBJIVJTawJavDK2hfzUrVmbPAaAOnk/s1600/IMG_7337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfy_57kdE-2-ouDXXabDooMrXYt3VkDmuuJSUTknOtZODD3ifXF0eZljTnLpT2ClHiDlKoKdIGQ42j5f_95XR1FCKKAsznj1xKU4VEqCrcz3OxjBJIVJTawJavDK2hfzUrVmbPAaAOnk/s640/IMG_7337.JPG" width="640" /></a></div>
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Hello my fellow Brunchers!<br />
<br />
I am here to share with you all the fantastic news of the Smoked Salmon Benedict Spaghetti. I was totally feeling like making a Smoked Salmon Benedict recently but after making the hollaindaise sauce and poaching the eggs, I realized I didn't have any english muffins or toast... just no bread at all (which was a shocker for a bread lover like me). So then I digged through the refrigerator to find some leftover spaghetti noodles that my lovely mother had cooked previously. I stared at it for a little while and decided why the heck not? It became my substitute and I dumped everything together. THAT, my friends, was the best freaking decision ever. I mean, Carbonara works beautifully on its own, but this random ass decision (which can be considered Carbonara's cousin) totally does too.<br />
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All I can say is that this is one of those dishes that you can't eat everyday but once in a while, it'll be great for the soul. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZU3Q-C7pYS06vDlFUi7JmZAtSDzndaCxCTX-RKsK-BOXR9JmFYG534UqTu_1TQ-LlPlSuA7no6L-YhAzM2-1Tpbhaxn4xO4pcJT4FtGR1mz8o7rbaqUSyKHn7qudoDe86lRJhz3myDg/s1600/IMG_7323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZU3Q-C7pYS06vDlFUi7JmZAtSDzndaCxCTX-RKsK-BOXR9JmFYG534UqTu_1TQ-LlPlSuA7no6L-YhAzM2-1Tpbhaxn4xO4pcJT4FtGR1mz8o7rbaqUSyKHn7qudoDe86lRJhz3myDg/s640/IMG_7323.JPG" width="640" /></a></div>
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So, try it out!<br />
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Cook your spaghetti noodles, following the directions on the box. Then, add your poached eggs, smoked salmon and hollaindaise sauce and just mix the shit out of it!<br />
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<i><u>Some tips for poaching eggs:</u></i><br />
Honestly, I'm not a master poacher, but I'm trying and practicing. If you go on Youtube, there are a bunch of pros that teach you, but some tips I found helpful for when I poach eggs are:<br />
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- adding vinegar AND salt (but it stinks up your kitchen like hell, and if you have a small apartment, its gonna smell like vinegar all over for a little bit) <br />
- before you crack your eggs into the water, make a whirlpool in the middle. *Fresher the eggs, the easier the eggs coagulate!*<br />
- keep the temp low - don't let it boil... letting the eggs sit still in simmering water seems to help<br />
- use ramekins - it keeps it in place and it might be easier to put in and out.<br />
- YOU DO YOU; whatever works for you after practice, stick with it. Everyone's cooking skills/styles are different!<br />
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<i><u><b>If all else fails, just parboil your eggs for this! You could probably even add a fried egg to this and it'll be a bomb ass substitute! </b></u></i><br />
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<u><i>How I make Hollaindaise sauce:</i></u><br />
- 2 Egg Yolks<br />
- 4 Tbls Butter<br />
- 1 Tbls Fresh Lemon Juice<br />
- Salt & Cayenne Pepper<br />
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Since I don't have a double boiler, I add some water to a pot then top it off with a bowl (I use Pyrex), just to make sure the water isn't touching the bowl. Take the bowl off, and let the water boil.<br />
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Then, I take 2 eggs and separate the yolks from the whites. I add the yolks to the my Pyrex bowl and put the whites in a separate container - Don't throw it out! You can use them to make meringues or a white omelette (just two of the many options out there). Then, I whip the yolks until they get a bit foamy and I add the tablespoon of lemon juice. I continue to whip it until it has doubled in volume. If the water has started boiling, reduce the heat to low.<br />
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I take 4 tablespoons of butter and I microwave it for about 20 seconds - until it melts. Once the butter has melted, place the bowl with the egg yolks on top of the pot and whisk. The water should be simmering, and it should not touch the bowl! Slowly add the melted butter while continuing to whisk the egg yolks. Once the egg yolks become ribbony, thick and doubled in volume you're done. At this point, add a dash of Salt and Cayenne pepper to taste!<br />
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To make sure you're complete, take a spoon and dip it in your sauce. Then, run your finger across the back of it and if the egg yolk stays separated without it dripping down, your Hollaindaise sauce is complete!<br />
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Don't worry if your sauce becomes too thick, just add some warm water and whisk - it'll be fine!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtjVnkzZJORhrHhaUseYvwPmjWg2OHsV0KL6KiB0QQrYb_cIMhCayLpZT54i8SADW5oxg0M4vMiC6cjPurtwJRh3A9mSdEpasrmHH5TQhuHIeyO3uOrS8jX1q18_Q62X5shuVzWsgJ4A/s1600/IMG_7325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtjVnkzZJORhrHhaUseYvwPmjWg2OHsV0KL6KiB0QQrYb_cIMhCayLpZT54i8SADW5oxg0M4vMiC6cjPurtwJRh3A9mSdEpasrmHH5TQhuHIeyO3uOrS8jX1q18_Q62X5shuVzWsgJ4A/s640/IMG_7325.JPG" width="480" /></a></div>
Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-55924494783040535912015-10-23T00:00:00.000-04:002015-10-23T04:13:52.277-04:00Easy Peasy Half Moon Tortilla Calzone Recipe!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oR-uSjaJJpyJjzCmDqvF2pQ1bWGpYIVo5G8qxgnjjgyTaLpSid9MHqZ5lldZt-5_vECgVivIpbPy8W5pM2T-UIWKzUa9uFKUYatOyzY_rr4ieLp5CWZx1w3CjC1c69mDvqXq7Nm6BDY/s1600/IMG_8315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oR-uSjaJJpyJjzCmDqvF2pQ1bWGpYIVo5G8qxgnjjgyTaLpSid9MHqZ5lldZt-5_vECgVivIpbPy8W5pM2T-UIWKzUa9uFKUYatOyzY_rr4ieLp5CWZx1w3CjC1c69mDvqXq7Nm6BDY/s640/IMG_8315.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This Half Moon Tortilla is made with a Whole Wheat Tortilla</td></tr>
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HELLO BEAUTIFUL PEOPLE! I have not blogged in awhile and let me blame it on all the work I had and the shows I've been watching! (*high five to all the drama addicts out there!*) I've been really into food based shows and there's a Korean drama called Midnight Diner about a diner that's opened from Midnight to 7am. How surprising, right? But I was surprised to see how fun it is and really captures a lot about life. It goes really deep into the stories of the customers that come to the midnight diner and it's a feel-good, feel-hungry type of drama that I suggest when you're in the mood to try something new. It's originally based off of a Japanese drama, which I will probably watch... hopefully soon. Anyways, I digress. The recipe I am sharing with you guys today is one of the recipes from the show (I tweaked it a bit for my tastebuds + kept in mind the ingredients I had)! It's super easy, doesn't take too much time and the results are AWESOME. Just so good for a quick meal or a midnight snack. ;)<br />
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<u>Here's what you'll need:</u><br />
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1 Large Round Tortilla (Flour or Whole Wheat)<br />
6 pieces of Shrimp (Raw or Frozen, whichever you prefer)<br />
Tomato Sauce of your choice - I used Prego's Traditional sauce<br />
1/2 of a small/medium White Onion - chopped<br />
Handful of Mushrooms - chopped - One day I used Oyster mushrooms, the other day I used Bella<br />
2 - 3 tbls of Red Cooking Wine<br />
1 tbls Butter<br />
1/4 cup or however much you want of Shredded Cheese - I used the Three blend cheese!<br />
1 tbls Honey<br />
4-6 Cherry Tomatoes - halved - Optional<br />
Basil - Optional<br />
Salt and Pepper to taste<br />
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<i>*This recipe calls for either an oven or a toaster oven*</i><br />
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<u>Overall time:</u> 30 - 35 Minutes<br />
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<u>Servings:</u> 1 serving - but it can be up to 2 people, if you share half of it.<br />
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<u>Instructions:</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Zy-7AC5i28fdQ5MvLQIjnstd8CgGAYaCDVAd2jKqyJyQ5qt82-866Ri8YFuFEva-GXm16K4eSbIiz6DxHQl7aSkgMDgBYRGJIgzgBiFZMpwQsf8jMBVWOGo4mHrUowiuSnUaTi9VClU/s1600/IMG_8222.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Zy-7AC5i28fdQ5MvLQIjnstd8CgGAYaCDVAd2jKqyJyQ5qt82-866Ri8YFuFEva-GXm16K4eSbIiz6DxHQl7aSkgMDgBYRGJIgzgBiFZMpwQsf8jMBVWOGo4mHrUowiuSnUaTi9VClU/s400/IMG_8222.JPG" width="300" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNQEHh3RFFqi2uY9tl_FvVOiuWmRE8G8wDfb-w3YdWfDC2Jhct8FbYg_PIxG2hgHUVx0DeCRXyJw1N4qM-lcZlcGCyx_voctl_YN4iXgIOCt0xROAoEAvm-shYo7xdwcOpc1AM9LJniE/s1600/IMG_8221.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNQEHh3RFFqi2uY9tl_FvVOiuWmRE8G8wDfb-w3YdWfDC2Jhct8FbYg_PIxG2hgHUVx0DeCRXyJw1N4qM-lcZlcGCyx_voctl_YN4iXgIOCt0xROAoEAvm-shYo7xdwcOpc1AM9LJniE/s400/IMG_8221.JPG" width="300" /></a>1. If you're using raw shrimp that haven't been cleaned, clean them! If you're eating frozen shrimp, thaw it in salt water (enough water to cover the shrimp and about 2 teaspoons of salt).<br />
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2. Chop your onion and mushrooms. In a non-stick pan, on medium-high heat, put the onions and mushrooms and saute for a minute or two. Then, add the butter and stir. Add the red cooking wine, and continue to stir until a lot of the liquid has evaporated. Add salt and pepper to taste. Leave aside.<br />
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3. If the tortilla has been sitting in the refrigerator for awhile and is a bit stiff, pop it in the microwave for 10 seconds. It should make it warm and flimsy - good for folding without ripping the tortilla! Then, on top of a plate, wax paper, or aluminum foil, take about 1-2 tablespoons of the Tomato Sauce and spread it on the center. Leave room on the edges for the honey. You can then top the sauteed onions and mushrooms onto one side of the tomato sauce. Leave aside.<br />
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<i><b>*At this time, if you are using an oven, crank it up to 400 degrees*</b></i><br />
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4. You can use the same pan to pan-fry the shrimp but if you don't want to do that, by all means, get another pan. The decision is yours! No biggie at all! Before pan frying the shrimp, make sure the tails have been removed and you pat it dry on some paper towel. Then, add a little bit of olive oil to the pan and keep it on one side for about 2-3 minutes, then flip for another minute or two and remove!<br />
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5. Top the shrimp onto the sauteed onions and mushrooms. If you have, you can also place basil leaves on top, or even below the shrimp. Sprinkle the halved cherry tomatoes on top, too. Then, cover it all generously with the delicious, stinky, bitter or nutty cheese of your choice!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWCc44oWO0sFrVEbxqGQWKm47YKp-9ep2sm7vbsPJ-puUAfCLsS6JMNLhyit6iGfL8H9hDKm90vm7_BA1Zkkvs6UMYZj6IpS8UwujkAw6hxsUVVsG3vc3ZOpQLuUtvDrUBTObFYCF7gw/s1600/IMG_8223.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWCc44oWO0sFrVEbxqGQWKm47YKp-9ep2sm7vbsPJ-puUAfCLsS6JMNLhyit6iGfL8H9hDKm90vm7_BA1Zkkvs6UMYZj6IpS8UwujkAw6hxsUVVsG3vc3ZOpQLuUtvDrUBTObFYCF7gw/s400/IMG_8223.JPG" width="300" /></a>6. To prepare for the fold, put some honey on the edge of the tortilla - just on one side though. Then, take the side of the tortilla without any of the toppings, and fold it over and close. You may have to get a fork and press down on the tortilla to "close" it, but if it doesn't, don't worry about it. It does NOT change the way it tastes.<br />
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7. Pop the tortilla into your oven or toaster oven at 400 degrees for about 10 minutes, or until you see it turn golden brown. If the honey oozes out, there's a chance of it burning slightly but do not fear! Just keep an eye on it!<br />
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8. Enjoy your tasty Half Moon Tortilla Calzone!<br />
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<span style="text-align: center;"><span style="font-size: x-large;">HAPPY EATINGS EVERYONE! Enjoy!</span></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-13615408219541177652015-08-19T01:53:00.002-04:002015-08-21T00:03:04.713-04:00Chris' Special Burger Sauce Recipe<div style="text-align: left;">
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In the past few years, I've come to appreciate and really love/enjoy burgers. Burgers are packed with flavor and are the embodiment of awesomeness, but adding extra sauces or different cheeses definitely gives it an extra boost in flavor! When I first had Shake Shack, I was just in love with how delicious their burgers were, and their "secret" sauce was definitely the hint of magic that made it extra tasty (at least for me). I figured it would be great to make a sauce like that to keep at home for the days I craved a burger and gives it that extra mile of <u>deliciousness</u>! So, I googled for Shake Shack's sauce recipe, and there wasn't an exact one but since they were relatively similar, I decided to use those recipes as a base to make my own sauce to cater to my and my families' taste buds! I'm very glad to share this easy peezy recipe with you guys, and it's a burger sauce but it also pairs well with fries, tater tots, gyros & hot dogs! ENJOY!</div>
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Total time: 5 Minutes</div>
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Serving Size: 4-6</div>
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<u><i>Here's what you'll need: (these are estimates of what I put in, I usually taste it and add more of the ingredients if I want - it really all depends on what YOU like, so cater to your taste buds :)</i></u><br />
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4 tablespoons of Mayo</div>
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2 1/2 tablespoons of Ketchup</div>
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2 tablespoons of Mustard (any kind you'd like)</div>
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2 tablespoons of Sriracha (You can add more if you want it to be spicier, or less if you don't)</div>
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1 1/2 tablespoons of Sweet or India Relish </div>
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1 teaspoon of onion powder</div>
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1 teaspoon of paprika</div>
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1 teaspoon of garlic powder</div>
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Pinch of Salt</div>
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<u><i>Instructions:</i></u></div>
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All you gotta do is just mix all the ingredients together! If you feel like it needs something else, feel free to remix it for your taste buds!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaEXc2SbEY5pQEJGgx5DBNZs8xds35yfbwzm_okJvFpurXynbSK3uU48uS9O6Upw1tcFYNRheSmbu6g1rA0zyogwP_3GGOuuVt-wRoz1FqMtYVw0dcZSOLj-1P5xpnllqZRHwkG8MQZk/s1600/IMG_8029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaEXc2SbEY5pQEJGgx5DBNZs8xds35yfbwzm_okJvFpurXynbSK3uU48uS9O6Upw1tcFYNRheSmbu6g1rA0zyogwP_3GGOuuVt-wRoz1FqMtYVw0dcZSOLj-1P5xpnllqZRHwkG8MQZk/s1600/IMG_8029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaEXc2SbEY5pQEJGgx5DBNZs8xds35yfbwzm_okJvFpurXynbSK3uU48uS9O6Upw1tcFYNRheSmbu6g1rA0zyogwP_3GGOuuVt-wRoz1FqMtYVw0dcZSOLj-1P5xpnllqZRHwkG8MQZk/s400/IMG_8029.JPG" width="300" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihuW8KXq2xp-88Q0EBM7WWclDWK4QrqZ3xGeMrY8FmL75sQ_PcVEQD-IlEdJSvX4Hbx2j8CmGXzi9MgzBgsQA53zjdh1JzqrypxsOai0tK9Wv8vkdvKaBqdyNkIO_SBjJLXqVlZnRAkI/s1600/IMG_8038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihuW8KXq2xp-88Q0EBM7WWclDWK4QrqZ3xGeMrY8FmL75sQ_PcVEQD-IlEdJSvX4Hbx2j8CmGXzi9MgzBgsQA53zjdh1JzqrypxsOai0tK9Wv8vkdvKaBqdyNkIO_SBjJLXqVlZnRAkI/s400/IMG_8038.JPG" width="400" /></a></div>
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I hope you enjoy this! Happy Eatings Everyone! <3</div>
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Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com2tag:blogger.com,1999:blog-1251363010402683504.post-44487832756394385842015-07-22T11:33:00.005-04:002015-07-22T11:57:31.584-04:00Pic Series of Jeju: Ossulloc Green Tea GardenA beautiful place I went to when I visited Jeju Island was Ossulloc! They are well known for their delicious teas, green tea ice cream, green tea sponge cakes (like the picture I have on my header), and for their big tea garden! There was a particular tea garden I wanted to visit in South Korea but since I wasn't able to go there, having this opportunity was the perfect replacement! I had a lot of fun here and I hope you're able to see the scale and beauty of this place! Enjoy~<br />
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-19338943780218884062015-07-21T13:00:00.000-04:002015-07-21T13:00:58.745-04:00NYC Restaurant Week 2015Hey everyone!<br />
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NYC Restaurant Week started yesterday until August 14th 2015! If you've never heard of Restaurant Week, it's when a ton of restaurants serve lunch and dinner at a prix fixe price, and some restaurants develop new menus specifically for this week!<br />
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Lunch 3 Course prix fixe = $25<br />
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Dinner 3 Course prix fixe = $38!<br />
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This is the perfect time to try out restaurants you've never been to before, or go to your faves for a great price! There are so many participating restaurants so check out the list at:<br />
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<a href="http://www.nycgo.com/restaurant-week" target="_blank">http://www.nycgo.com/restaurant-week </a><br />
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<a href="http://www.opentable.com/promo.aspx?pid=69&m=8" target="_blank">http://www.opentable.com/promo.aspx?pid=69&m=8</a><br />
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Happy Eatings everyone!Wonders for the Soulhttp://www.blogger.com/profile/06593769809100497555noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-79776795318302969452015-07-19T08:57:00.005-04:002015-07-19T08:57:51.686-04:00Hello, Zora Dora!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Grapefruit Ginger Honey Paleta</td></tr>
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My boyfriend recently took me to the colorful, delicious ice cream/ice pop store in Beacon, NY called Zora Dora and I immediately knew I had to tell you guys about it! It's a while away from the city, so it can be perfect for a day when you feel like visiting New York outside of the city - you'll be pleasantly surprised at how much there is up north!<br />
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Zora Dora produces micro batch ice creams and paletas, a Latin American treat made with ice and fresh fruit. It's a small shop along the Main Street in Beacon, but it has a pretty big selection. This cute shop seems to be well-known in the town for making their signature ice pops with all-natural ingredients.<br />
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I got their Grapefruit Ginger Honey Paleta and it was spectacular! The flavors were alive and running around in my mouth, sparking up a party! The ice pop had the perfect tart, sweet flavor of a grapefruit but I couldn't really get the taste of the ginger, and to be honest, I didn't mind that. I was satisfied with the grapefruit. It wasn't too sweet either which was great - it sucks when some things are TOO sweet that you feel like your tongue is drowning in that sweetness so you can't taste anything else... maybe that's just me...?<br />
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The honey had its own place in the center of the ice pop, right along the stick, so that was a pleasant surprise... I mean... who doesn't love honey?<br />
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Sadly, I made the wrong choice of only getting one... I want to try so many more of their flavors now... ugh.... especially Roasted Banana Dulce de Leche, Banana Cream Pie, Mango Mango, Mojito, Toasted Sesame Honey.... just everything really... (I'll definitely be going back here!)<br />
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My boyfriend got their Better than Reese Ice Cream, but woah man... it has the potential to turn a non-peanut butter fan, like myself, to actually consider getting this in the future. It was on point, guys. On Point.<br />
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I don't know why, but I was surprised by how creamy the ice cream was. It had a fudge-like texture that melted in your mouth and this one wasn't too sweet either - another major PLUS. There was some peanut butter in the center, lined along the stick, too, giving it an extra flavor/texture punch.<br />
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Sadly, Zora Dora is only open during the spring/summer season but from what I saw on their site, they still take orders during the winter/fall months! On rainy days, the store also closes early so it would be better to call beforehand to check about their hours!<br />
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Be warned, it's a place that leaves you wanting more.<br />
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Check out their website:<a href="http://www.zoradora.com/Zora_Doras_Micro_Batch_Ice_Cream/Home.html" target="_blank"> http://www.zoradora.com/Zora_Doras_Micro_Batch_Ice_Cream/Home.html</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-88662066662929261612015-07-16T09:36:00.001-04:002017-03-10T17:46:54.486-05:00A Dash of Sugar: My Childhood Reminder<div class="separator" style="clear: both; text-align: center;">
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I'm not much of a cereal person, and I don't eat it often... In fact, it's quite rare. It's easy to just pass the cereal section without much thought while food shopping but when I saw the box of Rice Krispies my mom bought, I couldn't take my eyes off it.<br />
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A few days ago, I posted this picture (above) on to Instagram. It's a bowl of Rice Krispies cereal with some fresh strawberries and blueberries sprinkled with a dash of cane sugar on top. Fairly normal, pretty and tasty looking, but it was so much more than that.<br />
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This one bowl reminded me of the mornings when my mom woke me up and helped me get dressed while I was still half asleep. It reminded me of the times when I fell asleep at the table while eating my breakfast, the days I wore a uniform to grade school, my grandpa driving my brother and I to and from school everyday, and the distaste I had for mornings because I hadn't slept enough.<br />
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With this bowl of cereal, I was eating my way back to childhood.<br />
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Although it has a special place in my heart now, Rice Krispies cereal wasn't my favorite back then (I was more of a Corn Pops & Apple Jacks kind of girl). Occasionally, my mom would whip up this simple, fruitful bowl of cereal that helped me wake up and start my day. The dash of sugar was the best part. It made the bowl all the more special and my taste buds extra happy. When I was almost done, gulping down the milk at bottom of the bowl with the remnants of the sugar was the best way to end breakfast.<br />
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I had another bowl today, with some bananas this time, and it was spectacular. Is there a particular breakfast or cereal that conjures up your childhood? Let me know in the comments, down below! I'd love to know! :) </div>
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Milk, Sliced Strawberries, Whole Blueberries and a Sliced Banana... and don't forget that Dash of Sugar on top!<br />
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The Concoction to Memory Lane... Added the Rice Krispies last since it "Snaps, Crackles, and Pops" quickly. </div>
Anonymoushttp://www.blogger.com/profile/13889350515283618091noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-13462558442612938492015-07-10T06:23:00.007-04:002015-07-11T01:16:52.292-04:00Pic Series of Jeju: The Spirited Garden<div class="separator" style="clear: both; text-align: left;">
The Spirited Garden was a beautiful place shown to me by my uncle, and it was one of the most beautiful and serene gardens I've ever been to. The serenity I felt and the experience isn't easily described by words for me. It was an experience that was above peaceful and cool, it's hard to explain. I hope you enjoy these photos and catch a glimpse of the extraordinary experience I had here.</div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-50511819022971457182015-06-21T07:46:00.002-04:002015-06-21T07:46:59.794-04:00Greetings from LondonHi Everyone!<br />
<br />
<br />
I am the New Contributor Phoebe! I am delighted to add my input and support to this blog, because I<br />
am passionate about all things food, and also I feel Chris is the perfect foodie counterpart!<br />
<br />
I will lead you through my sweet recipes, (occasionally some savory, but I fear that I am not as good as Chris when it comes to that!) and enlighten you on what London has to offer!<br />
<br />
I am constantly on the move as my main work is as a musician, but through that I hope to go on many culinary adventures, and find all sorts of new places to eat, and review, perhaps through Europe as well as just London! :)<br />
<br />
You will be hearing more from me soon, as I plan to add a recipe (as promised on our facebook page #pleaselike) for some Madeleines!<br />
<br />
Thanks for reading!<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03511278480210289721noreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-23384889137591411222015-06-21T03:29:00.001-04:002015-07-11T01:25:11.010-04:00HAPPY FATHER'S DAY! Quick, Cheap & Easy Gift Ideas<b>HAPPY FATHER'S DAY</b> to all the dad's out there!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="2014-06-12-happyfathersday.jpg" src="http://images.huffingtonpost.com/2014-06-12-happyfathersday-thumb.jpg" height="445" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of Google - Huffington Post</td></tr>
</tbody></table>
<i>Please continue to be an inspiration and a source of pride, courage and love for your kids and a guardian for your family. </i><br />
<br />
<div style="text-align: right;">
</div>
<div style="text-align: left;">
<u>In honor of Father's Day, here are a few Easy & Quick Gift options</u>:</div>
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- Get your dad some flowers -- who says only mom's should get flowers?!<br />
<br />
- Write a handwritten card with some sentimental things instead of just signing your name in a card with a message pre-written down!<br />
<br />
- Make a mini Coupon book for your dad to use!<br />
<br />
- <b>Make him Breakfast (or buy, whichever you prefer)</b>!<br />
<br />
<ul>
<li> Easy Breakfast Idea + Recipe:</li>
<ul>
<li>French Toast with some fruit on the side - <i>French Toast is pretty simple to make and there's little doubt you'll go wrong with this.</i> </li>
<li>First, prep your fresh fruit - any fruit that your dad likes - and place them in a bowl (or if you'd like, plate it on the dish you want to plate your french toasts on too)! Leave it aside.</li>
<li>In a bowl, beat 1-2 eggs. </li>
<li>Then, add 1/4 cup of milk, 1 teaspoon of Cinnamon, 1/4 teaspoon of Nutmeg (optional) and mix into the egg mixture.</li>
<li>Heat your frying pan on low-medium heat and add 1 tablespoon of Butter.</li>
<li>Next, dip 2-3, or maybe even 4, pieces of toast into the egg mixture and lay it on the pan.</li>
<li>Each side should take about 2-5 minutes to turn golden brown.</li>
<li>Finally, plate it with some maple syrup on the side and bring it to his bed!</li>
</ul>
</ul>
<br />
- If he's a hot sauce person - get him a variety of hot sauces to try out; or a variety of different sauces to try out on his ribs, steak, chicken, fish, whatever he likes!<br />
<br />
- <b>Bake CUPCAKES or CAKE (either of which he prefers!) and any other desserts he might be a fan of (or buy them if you're not the best baker)</b>!<br />
<br />
- If you're of age to buy alcohol, a nice bottle of Wine, Whiskey, Scotch, Vodka, Beer could be another choice for your dad too!<br />
<br />
- Set a date for the future so you and your dad can hang out -- You can purchase tickets and then give those tickets to him as a gift too!<br />
<br />
- We have some additional gift ideas on Pinterest so check them out: <a href="https://www.pinterest.com/wonders4thesoul/gift-ideas/">https://www.pinterest.com/wonders4thesoul/gift-ideas/</a><br />
<br />
Hope this helped!!<br />
<br />
Have a beautiful Sunday and a WONDERFUL Father's Day~ :)Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-78495778464437037582015-06-21T00:29:00.003-04:002015-06-21T00:42:53.684-04:00New Contributor!Hi everyone!<br />
<br />
I'm super duper delighted to tell you guys that a friend of mine, Phoebe, will be contributing to this blog as well! Since she's in the UK, we'll be providing you guys with two different food realms and we're both super excited about joining forces!<br />
<br />
Although I love to eat baked goods, sweets, etc. I cannot bake for the life of me. :( I've gotta say I'm not bad when it comes to cooking savory foods, but the sweet realm is a whole different ball game for me. HOWEVER, my new contributor is GREAT with the sweets so she'll be posting recipes on sweets, as well as additional content that will help BLOOM this blog even further!<br />
<br />
We also have a Facebook page now, so please check it out and like it - <a href="https://www.facebook.com/wondersforthesoul" target="_blank">Facebook Page for Blog</a> !<br />
<br />
I'm super thankful to all of you guys who read this blog, so please look forward to it even more!<br />
<br />
Please follow us or subscribe via email to this blog & Follow us on Facebook and Instagram @wondersforthesoul!<br />
<br />
For any inquiries, please direct them to: wondersforthesoul@gmail.com<br />
<br />
THANK YOU!<br />
<br />
Happy Eatings!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-71551634895476274082015-06-19T19:24:00.003-04:002015-07-11T01:20:34.143-04:00Pic Series of Jeju: Citrus Museum<div class="separator" style="clear: both; text-align: left;">
I can sit down and eat a box of clementines by myself with no remorse - and this is has been the case for the past 20 years! I love fruits but I really do love my citrus fruits above all! Oranges, clementines, mandarin oranges, sunkist oranges, grapefruits - all - make me super happy and refreshed! When I saw a map of Jeju that highlights a lot of the tourist spots, I noticed that there was a Citrus museum!!! I thought it was super cool and begged my family to go! </div>
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Today's Pic Series of Jeju is meant to highlight my time at the Citrus Museum! It was such a lovely place to visit and made me feel so tropical! I hope you enjoy these pictures, and please, look forward to my future Pic Series' of Jeju! :) </div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-65083068886233721952015-06-12T00:06:00.001-04:002015-07-11T01:29:54.550-04:00Pic Series of Jeju: EcoLand<div class="separator" style="clear: both; text-align: left;">
EcoLand was one of the first places I went to while visiting Jeju Island. For nature lovers, this is definitely for you but even if you're not, it's such a fantastic place that fills your heart with peace and tranquility. I think it's a great place for families, friends, couples and even schools to bring their students for school trips! The way that they cultivated and planned out the park was superb. It's just beautiful, beautiful, beautiful! I love how they made it like an "amusement park" although it's less roller coaster rides and more nature. Nonetheless, I'm all about this place. I won't say much more because you guys need to see and experience the place for yourselves, but here's the first step to a Pic Series that will take you guys one step closer to Jeju Island. :) Enjoy!</div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-38776233133841926542015-06-10T05:34:00.000-04:002015-07-11T01:31:08.645-04:00Jeju Island, I Miss YouBack in January, I went to South Korea to visit my family after 8 long years of being away from the motherland.<br />
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I was nervous and excited to see everyone since it had been so long, but I was super stoked about the food! I watch a lot of Korean cooking shows and food shows so I was excited to try to visit a 맛집 - which means, "a-really-good-food-place" or in a very casual and relaxed sense - "hot spot." Sadly enough, I wasn't really able to go out and search for some hidden gems but one of the most memorable moments I had while I was in Korea was going to Jeju Island.<br />
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Visiting Jeju Island was never in the books. It was an impromptu 2 night 3 day trip with my mom, cousin, aunt and uncle and it was the best trip ever! Jeju Island gave me one of the best impressions of Korea while I was there. It was D-E-F-I-N-I-T-E-L-Y WORTH it and I'd go back in a heart beat.<br />
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If you've never heard of Jeju Island, it's an absolutely GORGEOUS island off the Southern tip of South Korea. In other words, Jeju Island can be described as South Korea's Hawaii, but why limit it to Hawaii? The experience at Jeju Island is one that can only be explained by GOING THERE. I'm not a representative of Jeju Tourism but holy shit, this place is awesome.<br />
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Jeju Island is the land of mouthwatering, sweet, juicy clementines, oranges, hallabong, and other citrus fruits. They are also the land of delicious, fresh seafood and black pigs (didn't get to taste any pork but I hear it's one of the must-try items to taste at Jeju). <br />
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Aside from the food though, I was really surprised by how packed Jeju Island was with things to see and places to visit! There are various museums, trails for hiking and walking, activities, restaurants, art galleries, mini islands and just beautiful sceneries to stare at. I could tell that they strive hard to keep the environment one of the main points of visiting Jeju. The Halla Mountain of Jeju is at the center of the island and you can see the mountain from various points but with different perspectives. It's really great to see the same mountain but in a different light, weather, angle, etc. Law has been set up as well so that when people are building new places, they don't go higher than about 5 stories so it doesn't block the Halla Mountain.<br />
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The serenity I felt at Jeju Island was a beautiful experience and I would REALLY, really love to go back again. I really miss you, Jeju Island. <3<br />
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I will be uploading a few mini Picture Series on the different places I went to while in Jeju, so please look out for them!<br />
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In the meantime, check out these photos I took while I was in Jeju:<br />
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Hope you enjoyed the photos! Please look out for the rest of my Jeju Island Pic Series! :) </div>
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<!--3-->Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1251363010402683504.post-87631599876875799442015-05-23T01:34:00.004-04:002015-07-11T01:19:20.247-04:00155 W 51st: Le Bernardin - My Time at the 3 StarsA couple of months ago, I went to Le Bernardin, a 3 Michelin star restaurant that focuses on making their seafood dishes a meal to remember.<br />
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To celebrate the end of a fun cooking class with some friends, we decided to go to Le Bernardin. It was a very formal setting with a comfort level at around 6/10. At first, I felt out of place because everyone seemed so business oriented (and much older) while I wanted to eat and take photos. Soon enough though, we were in our own bubble. I was really impressed by the design of the restaurant and how simple, yet beautiful it was. Even the plates in front of me were simply stunning.<br />
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We went for lunch, which meant $80 for a 3 course meal.<br />
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For starters, I decided to get the Bay Scallop-Sea Urchin. It was absolutely refreshing. The Nantucket
bay scallops with the sea urchin and Meyer lemon vinaigrette tasted clean, crisp, and sweet. I really wished there was
more of everything, <br />
<a name='more'></a>but particularly the Uni(Sea Urchin) because it is one of my favorite foods. It had a wonderful creamy texture and an addicting sweet taste. The scallops added another hint of sweetness to the dish. The overall dish was absolutely splendid and really gave my palate a refreshing cleanse.<br />
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For my main, I had the Lobster. When it first came out, I'll be honest - I thought I was going to be hungry afterwards because it didn't look like much but luckily I was full after my meal. The texture and flavor of the lobster was just perfect. I wish there was more of the sunchoke puree though. It was delicious but there wasn't enough for the dish in my opinion. The leek compote was alright but I wish it was something else instead because the taste was very bland.<br />
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I had the Roasted Figs with Mascarpone and Almond
cake for dessert. It was sweet but not too, too sweet. I wish I had gotten something else though because it wasn't completely captivating. The vanilla ice cream was really good. The Jalapenos on it was an interesting idea but it didn't make things
better. I thought it was very awkward.<br />
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Overall, I had a very pleasant experience but I left thinking that it wasn't beyond amazing or awe-inspiring. The food was delicious but I didn't yearn to come back and eat again. Le Bernardin didn't hold on to me as much as I wanted it to. Perhaps one day, I'll come back and leave wishing I could come back.<br />
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Here are some more pictures of the food that my friends had: </div>
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