This is the cutest toy tutorial I have found in a long time.
Easy to make and my cat loves the fish.I did put it on a string and stick.
Tutorial found HERE
Friday, March 19, 2010
Thursday, March 18, 2010
Warm Heart of Romaine Salad Recipe
Warm Heart of Romaine Salad with Roquefort & Prosciutto Vinaigrette
This wonderful warm salad uses German prosciutto, which is increasingly available in supermarkets and is cured with juniper berries for a delicious, unique flavor.
Serves: 4
Ingredients:
1/2 tablespoon Bavarian mustard
3/4 cup canola oil
1/3 cup red wine vinegar
1/4 cup water
Salt and pepper to taste
3/4 cup diced German prosciutto
3/4 teaspoon minced garlic
1/3 cup crumbled Roqufort or other blue cheese
4 hearts of Romaine, trimmed
Preparation:
First, make vinaigrette: Place mustard in a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper.
Next, place prosciutto in a small skillet on medium heat and sauté until browning. Add garlic and brown it for a few seconds. Add vinaigrette and cook just until warm. Meanwhile, loosen each Romaine heart on a salad plate. Sprinkle lettuce with cheese and drizzle with prosciutto and warm dressing. Serve.
This wonderful warm salad uses German prosciutto, which is increasingly available in supermarkets and is cured with juniper berries for a delicious, unique flavor.
Serves: 4
Ingredients:
1/2 tablespoon Bavarian mustard
3/4 cup canola oil
1/3 cup red wine vinegar
1/4 cup water
Salt and pepper to taste
3/4 cup diced German prosciutto
3/4 teaspoon minced garlic
1/3 cup crumbled Roqufort or other blue cheese
4 hearts of Romaine, trimmed
Preparation:
First, make vinaigrette: Place mustard in a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper.
Next, place prosciutto in a small skillet on medium heat and sauté until browning. Add garlic and brown it for a few seconds. Add vinaigrette and cook just until warm. Meanwhile, loosen each Romaine heart on a salad plate. Sprinkle lettuce with cheese and drizzle with prosciutto and warm dressing. Serve.
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