Thursday, February 26, 2009


OK, if we stick to the rotation that we have set up in the side bar and just see how it goes for the moment. Donna, I understand what you are saying , and if you feel easy about posting your book to take into account  the time it takes to reach Calvin, then do it, it sounds like a great solution :-)

I will put my book into the post to Donna today, and the rest of you, post to who you posted to last time :-) great! more molys on the move, I'm looking forward to getting my hands on my next one
This all sounds so bossy and rigid, but to date I have 4 books missing in action, and 3 groups that are finished because of people not returning/holding on to books...............I'm not sure why this happens, so I hope it doesn't happen in this one. 

Monday, February 16, 2009

suggested new rotation?

Can we try this rotation? what do you guys think? the colored one shows where your book goes, and the one below show where you should mail the book you currently have. 

Tuesday, February 10, 2009


Here is my entry in calvins moly. I decided to go with a typical "all american" food for calvin. Hope you like..


* 1 broiler/fryer chicken, cut into 8 pieces
* 2 cups low fat buttermilk
* 2 tablespoons kosher salt
* 2 tablespoons Hungarian paprika
* 2 teaspoons garlic powder
* 1 teaspoon cayenne pepper
* Flour, for dredging
* Vegetable shortening, for frying


Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

how is it going ?

I see that we have a few 2nd post images ready, shall we set a date for the next swap and try and post them all at the same time? How about the last day of Feb? does that sound Ok?

Sunday, February 8, 2009


quick question;
how are we doing the recipes? In my moly that i sent out, i included about 8 copies of the recipe in the back pocket...
should i continue to do this or are we just writting them down from the blog?


ok, i know this might sound strange, but its really good!

this is my entry in Michae'ls Moly

spicy watermelon and corn salsa


  • 2 cups diced watermelon (about 1/2-inch), seeds removed
  • 1 cup frozen corn kernels, thawed
  • 2 jalapenos or 3 serrano chiles, stem and seeds removed, chopped fine
  • Juice of 1/2 lime (2 tablespoons)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt


Place the watermelon, corn, and chiles in a medium bowl.

Mix together the lime juice, brown sugar, and salt until the sugar dissolves. Pour over the watermelon mixture.

Gently toss until everything is coated with the liquid.

Cover and refrigerate for at least 1 hour for the flavors to meld.

Serve with chips or as a condiment for tacos, burritos, veggie burgers, ect.


Thursday, February 5, 2009

Lemon Squares

Here's my entry for Morissa's moly - Lemon Squares.


1 Cup flour
1/4 C. confectioners sugar
1/2 C. melted butter

Preheat oven to 350°F. Sift the flour and confectioners sugar together. Add in melted butter and stir into a dough. Press the mixture into an 8" x 8" greased baking pan and bake for 20 minutes.

While that bakes, combine:

1 C. sugar
1/2 tsp. baking powder
2 slightly beaten eggs
Juice of one lemon
1 Tbsp. grated lemon peel

When the crust is baked, let cool for a few minutes. Pour liquid mixture over the top and bake for an additional 25 minutes. Remove and let cool (or chill in the fridge). Sprinkle with more powdered sugar. Cut into squares and devour.

Clam Chowder

This is my entry in Lynne's book. It's been snowing these couple of days so maybe something warm in the belly (plus bread) can chase the winter blues away.
5 slices bacon - chopped
1 small onion - chopped
2 tbsp celery - chopped
1 can baby clams
1 medium size potato - diced
1 cup cream
1 cup milk
bay leaf
1/4 cup parsley - chopped

Fry bacon until golden brown then chop and set aside, 
saute onions and celery in some of the bacon oil 
add cream, milk, clam juice and bay leaf
add potatoes and simmer until potatoes are tender
add clams, parsley and bacon. salt and pepper to taste.

Monday, February 2, 2009

I have no idea why the image can't be horizontal... but I've finished an image for Jen's book!
I quite like the image...
and I love paella....although I haven't tried the recipe yet!