Za Recipes

Essentially, the manicure is a simple one. Start by applying two coats of the nail lacquer of your choice. In this case, I (and Emily) used Essies Mint Candy Apple. Then, pour a small amount of glitter, also of your choice (Emily and I used Martha Stewarts Aquamarine loose glitter. You can find it at Michaels.), into a small vessel. I used the cap. Im resourceful.



Once your nail color has dried, apply a layer of top coat to the top half of your nail. Like Emily, I chose the ring finger.


Then, dip a small brush--I used a make up brush I never used--into your glitter and lightly tap it onto the wet top coat.


I wouldnt blame you at all for copying me.

NEW: How to make a chicken curry video

We have added a new food recipe video below to view, simply click on the player.

To see this chicken curry recipe in step-by-step pictures see chicken curry recipe in pictures.

To view Chef Jeenas video recipe index click here thank you for watching. Please feel free to leave a comment.

Converting photos to sepia tones and adjusting contrast turns a boring photo into something quite different.


Photo taken while Bass Fishing with Jim and Mari.

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Our next stop was Erbcroft Farms, home of sheep, chickens, ducks, horses and pygmy goats. There was some mention of a llama Im pretty sure, but we didnt see one. The sheep are fairly mixed breeding; Suffolk cross and North Country Cheviot predominating.

Erbcroft Farms has been in the family for 4 generations, but until Tim & Luann took it over it was a cash crop farm. They still grow those, but the animals have become a very important part of the farm.


Chickens roam the yard, supplementing their diet with bugs and seeds.


Two 9-day old lambs whos mother is unable to nurse them are thriving on milk from a local dairy sheep farm. The milk is in a tub outfitted with "nipples" so that the lambs can nurse when they like; a simple thing but it makes taking care of lambs that need to be hand-raised so much easier because like other babies, they need to nurse often and with no regard to anyone elses convenience.


Two kinds of ducks, Rouen and Muscovy, hang out at the creek.



When called, the sheep came thundering up to the fence. The Erbs have about 120 ewes now; eventually they would like to double the number.

Lamb can be ordered as a freezer order from the farm, or purchased at the Mitchell Farmers Market as lamb sausage. We had some samples of the sausage, with it flavoured with Luann Erbs own blend of herbs - very delicate and tasty!


Its a sad fact that there is little point in shearing the sheep if it can be avoided. The last time they sheared their sheep they paid $500 and received $189 for the wool; thats .02 cents per pound. There just isnt much of a market for wool any more.



One of the Erb children collects eggs from the chicken pen as one of the farm tourers watches.


The poultry are all trained to return to the barn at night for safety.


There are also some very charming pygmy goats on the farm.


Finally we went into the barn where the pregnant ewes are being watched. Our timing was amazing; we arrived just in time to see 2 newly born lambs still being licked clean and thinking about standing up. Unfortunately I dont have a picture as my camera chose THAT MOMENT to run out of batteries. It was definitely one of the highlights of the tour though!

Foodie fans to feast at this year’s Royal Highland Show
Food and drink producers are busy preparing for what many regard as the most important four days of the foodie calendar – The Royal Highland Show. My first visit to the Highland Show was with my Mum and the ladies of the Scottish Womens Rural Institute better known as The Rural. I would have been about 10 years old and can remember my friend and I went off on our own and got slightly lost, however we found our way back to the Rural tent and were reunited with our Mums. My second visit was after I had become a member of the farming community and my son was in his buggy, the ground was wet and muddy and it was quite a trial getting around with the buggy, lets hope the weather is kinder this year! The food aspect of the Royal Highland Show has grown phenomenally since I last attended so I am really looking forward to seeing the demonstrations and tasting so much excellent Scottish produce.

Over 100 exhibitors will be joined by a host of the country’s best chefs and restaurateurs in an annual celebration of Scotland’s finest food and drink.

The event, with main show partner The Royal Bank of Scotland, welcomes an average of 170,000 visitors every year with the majority expected to visit the Food Hall over the four day event this June (20-23).
Reaching consumers and leading industry players, exhibitors will be hoping that their produce will benefit from the significant exposure the show platform presents. Last year, The Island Smokery on Orkney caught the eye of the Tesco buyer and the company is now ramping up its production after securing a deal to supply 45 Tesco stores across Scotland.
Innovation is key to the show, which has been successful in attracting new audiences while maintaining interest from those who return every year.
New for this year will be a showcase for The Highlands and Islands food and drink producers under the title ‘Land of Opportunity’.
Presenting a engaging stage for the region, ‘on the go’ street food will become a focus as four top chefs take to the Countryside Area to showcase the culinary delights from northern Scotland. Although relatively new in the UK, street food is eaten by an estimated 2.5 billion people a day across the world.

Taking on the theatre are famous chefs from the area including Bruno Birkbeck, Head Chef of the 3 AA Rosette Restaurant at the Torridon Hotel, Muji Rahman from the Michelin recognised Cafe India in Dingwall, David Coubrough, Head Chef at Cafe 1 in Inverness and Steven Devlin of the highly acclaimed Rocpool Restaurant in Inverness.Each chef has been tasked with creating a menu for the day using only Highlands and Islands sourced produce.
In the Food Hall, top attraction 120-seat Cookery Theatre, will return with a rolling programme of more than 30 all-action demonstrations over the four-day event. This year, the Cookery Theatre will be renamed the Natural Larder to pay homage to the Year of Natural Scotland celebrations.
Organised by acclaimed food critic Wendy Barrie with the support of theatre sponsors Event Scotland and The North Highland Initiative (NHI), this year’s President’s Initiative region, the Highlands and Islands, will take the fore.
Mike Cantlay, Chairman of VisitScotland, said, “Scotland’s many glens and munros, deep lochs, dramatic seas and coastlines are home to a rich natural larder that entices visitors from all over the world. Scotland is an unspoilt environment and has a climate without extremes - the ideal conditions to produce superb, high quality Scottish food. The Year of Natural Scotland aims to celebrate the wealth of Scotland’s natural larder.”

NHI Chief Executive, Tom Campbell added: “In sponsoring the Cookery Theatre at this year’s Royal Highland Show, the North Highland Initiative will aim to communicate with retailers, the hospitality industry and consumers the quality of produce for shelves, menus and plates.”
In addition to top chefs from the Highlands and Islands the theatre programme will also feature; Carina Contini and Suzanne OConnor from The Scottish Cafe & Restaurant; Neil Forbes from Café St Honoré; Henderson’s of Edinburgh celebrating 50 years in the business; Paul Wedgwood from his eponymous restaurant and Craig Wilson, Eat On The Green’s one and only ‘Kilted Chef’.
Wendy Barrie commented on the star-studded line up. She said: “Passionate as we all are about our national food culture it is great to have such a positive message to broadcast – low food miles, unquestionable provenance and great tastes! We are all looking forward to cooking the produce, meeting the visitors and contributing to making the Royal Highland Show the ‘greatest show on earth’.

“Chefs descend from Peebles to Torridon; East Lothian to Aberdeenshire, so magnetic is the pull of the Show. Over the four days the Theatre is a living community: sponsors and chefs; students and commis chefs, set builders and sound engineers, all working collaboratively together to pull off one of the most impressive showcases of Scotland’s world class larder.”
Sampling Scotland’s larder at Show will be The Royal Highland Show’s new show manager, Becky Elvin. She said: “The show provides a unique opportunity for food and drink suppliers to reach new audiences. We are committed to supporting new businesses as well as established players as food and drink production is an important economic driver for Scotland.

“The Royal Highland Show is an invaluable source for highlighting the whole chain from farm production to retail counter. That, coupled with some hand-picked exhibitors from other areas, makes the Food Hall and the Cookery Theatre a priority on any show visitor’s itinerary.”
Joining Highlands and Islands producers will be a who’s who of Scottish food and drink names from big hitters such as Mackies of Scotland, Macsween and the Spencerfield Spirit Company who were all named as winners at last year’s Scotland Food & Drink Excellence Awards.
East Lothian Food and Drink will also return to the show for the fourth year to highlight the breadth of local production from the region. Six exhibitors including Thistly Cross Cider, Glenkinchie Distillery, Scots’ Cheer, Yester Dairies, Hood’s Scottish Honey and the famous S Luca Ice Cream, will allure foodies to sample the best from the East.

The Royal Highland Show takes place between 20^th and 23^th June at Royal Highland Centre, Edinburgh. Visit www.royalhighlandshow.org for more information.

I am posting this press release in return for a ticket to the Royal Highland Show, I have received no other payment.

 

I hosted a baby shower last week and it was so much fun!!  My good friend Mary is having her first girl (after 2 boys) in a few weeks and it was fun to put together a party to honor her and her new arrival.  As expected, I went overboard on the food, but it was a blast.

Food on the spread included: (recipes for most of these to come)
-Bruschetta with Whipped Feta and Roasted Red Peppers (soooo good)
-Sweet & Sour Meatballs
-Veggie Tray
-Spinach Artichoke Dip with crackers and baguette for dipping
-Flourless Dark Chocolate Cake Bites
-Glazed Mini Lemon Cakes
-Pumpkin Snickerdoodles

I know, ridiculous.  I had a friend help with some of it, including all the decorations and cute stuff!  As I said though, it was really fun for me and food is something I enjoy making and sharing!

These Pumpkin Snickerdoodles were super tasty.  I had asked Mary what her favorite cookie was a couple weeks before and she responded with "normally snickerdoodles, but since its Fall maybe pumpkin chocolate chip".  That was just the answer I was hoping for because Id really been wanting to try out this recipe!  It surely did not disappoint.  They were so fluffy and soft and chewy with just a slight crispness on the outside from the sugar/cinnamon/ginger mix.  They had the perfect amount of fall spice and I could not stop eating the leftovers in the days following the party!  Good thing I sent a lot home with others...

The recipe also says to chill the dough for an hour before forming into balls and baking, so plan ahead!

Pumpkin Snickerdoodles
Yield: About 4 dozen cookies

Cookie:
3 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 sticks butter (1 cup), room temperature
1 c. sugar
1/2 c. brown sugar
3/4 c. pumpkin puree
1 large egg
2 tsp. vanilla

Coating:
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg and set aside.  In the bowl of an electric mixer, beat together the butter and sugars until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed, add the dry ingredients and mix until just incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350 degrees.  Line baking sheets with parchment paper.  Combine the sugar and spices in a small bowl and mix to combine.  Scoop the dough, about 2 1/2 T. at a time, and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough, to fill the baking sheets, spacing them about 2-3 inches apart.  Dip the bottom of a heavy-bottomed drinking glass or jar in water, then in the sugar-spice mixture, and use the bottom to flatten the balls slightly.  Recoat the glass as needed. (You can do the same thing with your fingers, just be careful not to remove the sugar-spice mixture as you pat them down).

Bake 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then remove to a wire rack to cool completely.  Store in an airtight container.

Source: Annies Eats

Despite Libya having one of the longest coastlines on the Mediterranean, with the majority of the population living in the coastal areas, lamb and chicken based dishes dominate the cuisine. Seafood is eaten regularly though, some favorite recipes being Haraimi (fish poached in a spicy tomato sauce), baked Faruj (grouper), stuffed squid, and small fried fish with potato stuffing (Mubattan Kawali). While sometimes eaten with bread, these seafood dishes are more often accompanied by Ruz  bil Hoot.
Serves 4-6