#1. What’s your favorite white beverage? If you don’t have one, what’s your favorite beverage with something white in it?
Alcoholic - White Russian (ok, it's "off-white")/Non-alcoholic - vanilla milkshake
#2. What’s your favorite white gravy, sauce, condiment, dressing or topping?
Sauce - Mornay sauce (Béchamel sauce with cheese added)/Dressing - Ranch/Condiment - Hellman's Mayo
#3. What’s your favorite white item from the refrigerated section?
Currently it's Fontina cheese. I love the smooth, creamy texture.
#4. Share a recipe for something white.

Coconut Macaroons

from Everyday Food Collectible Cookie Edition, 2006

Makes 30

Ingredients

* 3 large egg whites
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Directions
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
2. In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
3. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Labels: 4foodsfriday

the very first cherry tomato to come from my garden. Bruschetta, anyone?

Labels: bragging_rights

#1. What’s your favorite beverage containing chocolate or chocolate flavoring?
Café Mocha
#2. What’s your favorite chocolate bar? OR Share a pic of your favorite candy, chocolate or otherwise.

These are WAY better than Whoppers! :)
#3. What’s the most unusual thing you’ve ever eaten that had chocolate in it?
Gosh, I honestly can't think of anything unusual...except maybe chocolate liqueur.
#4. Share a recipe using chocolate.
don't let this being a WW keep you from trying it...it's really good.

Chocolate Marshmallow Fudge

from WeightWatchers.com

POINTS® Value | 2
Servings | 36
Preparation Time | 10 min
Cooking Time | 5 min
Level of Difficulty | Easy

Ingredients

1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semisweet chocolate, chopped, (about 1 1/2 cups)
14 large marshmallow(s)
Instructions

1. Coat an 8- x 8-inch pan with cooking spray.

2. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.

3. Stir in chocolate and marshmallows. Remove from heat and stir until smooth.

4. Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)

Labels: 4foodsfriday

Corrin is having a contest at her blog in honor of her upcoming trip to New York City. I haven't been since March of last year (to see Juls & Lee). Before that Dustin and I went to see them and his stepgrandmother in 2005. Here Dustin & I are on Liberty Island looking back at the city.



Then Dustin, Lee, and I in the Rockefeller Center concourse:



Man...I'm ready to go back! Corrin, can I stow away in a suitcase? :)

Labels: contests

#1. How do you make chicken salad?
I actually don't make chicken salad, which is strange because I love salads. I make tuna and egg salad a lot.
#2. Fast food chicken. What fast food restaurant makes the best chicken?
Popeye's
#3. What’s your favorite way to eat chicken?
Roasted with lots of garlic.
#4. Share a recipe using chicken or take a picture of a chicken dish.
Country French Chicken Skillet

from: Quick Fixes from Brand Name Mixes

notes: I usually use more sour cream than the recipe calls for. I found that the sauce isn't as thick as Dustin and I would like with only 1/2 c sour cream. Adjust it to your tastes. I also sometimes use 1/2 c of white wine combined with 1/2 c water instead of the 1 c of water to give it more flavor. I also use whatever soup mix the store has (Lipton works well, too).

Prep Time: 5 minutes
Cook Time: 16 minutes

2 tbl margarine or butter
1 1/2 lbs. boneless, skinless chicken breast halves
1 c water
1 package KNORR Recipe Classics Vegetable or Spring Vegetable Soup, Dip, and Recipe Mix.
1/4 tsp dried dill weed (optional)
1/2 c sour cream

In a large skillet, melt margarine over medium-high heat and brown chicken, turning occasionally, 5 minutes.

Stir in water, recipe mix and dill weed. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is no longer pink. Remove only chicken to serving platter, keep warm.

Remove skillet from heat; stir in sour cream. Spoon sauce over chicken and serve, if desired, with noodles.

Labels: 4foodsfriday

"the IT bone is connected to the business analyst bone...  but only by a tiny tendon that often gets stressed and threatens to break."

My kitteh babies each need one of these *evil grin*

Labels: general silliness

mood: worn-down (is that a mood?)
listening to: Ain't No Other Man - Christina Aguilera



Me, not being amused by the large ER bill I received. How do people survive without insurance? Even my 20% is *way* too expensive.

Labels: selfportraitsunday

#1. What brand of frozen dinners do you think are the best and why?
If we're talking skillet meals...Bertolli hands-down. The simplicity of just tossing everything in the bag into a skillet for 10 minutes AND great flavor.
#2. What is your favorite frozen waffle or breakfast food?
Frozen breakfast food would have to be the bean and cheese breakfast tacos made by our local grocery chain, H-E-B.
#3. Frozen appetizers. Which one is your favorite?
Again, H-E-B's chicken spring rolls. I cook them on my small stoneware bar pan and they come out so crisp and flaky.
#4. Share a recipe or meal made from at least one frozen food.
Spaghetti Pie and Creamy Lemonade Pie

Labels: 4foodsfriday