Wednesday, July 23, 2008
Good day my friends welcome
Quote by~George Eliot
Wear a smile and have friends; wear a scowl and have wrinkles
Its a fact:The fleshy projection above the bill on a turkey is called a snood.
A building in which silence is enforced, like a library or school room, is referred to as a silentium.
The hairless area of roughened skin at the tip of a bear's snout is called the rhinarium.
Baked Zucchini fries
1 pound ripe tomatoes, peeled, cored, and diced
2 tablespoons white-wine vinegar
1 tablespoon honey
1 tablespoon minced shallot or onion
2 teaspoons fresh basil, chopped
Kosher salt and freshly ground black pepper to taste
1 cup unseasoned bread crumbs
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
3 medium zucchini, cut lengthwise into 2-inch-long and ¼-inch-thick pieces (peel first, if desired, and avoid round pattypan squash—the shape does not lend itself to fries)
Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
Preheat oven to 350° F.
In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
Crafts And Tutorial
Letters to School - What Works printable
No sew Felt ornaments tutorial
CardBoard toys for cats printable
Quilters Fabric coasters-video
Altoid tin, secured with an antique button
Rose petal beads
Free sample:Tide with dawn stain scubbers
enjoy your Wed.