Light at the End of the Tunnel...

All of the recipes are in and now we are just down to the editing! YEAH! I morphed from cover-design to one of the editors. I'm really enjoying the process although some days have gotten a bit long. As stated, all the recipes are in and we are proofing and combining similar recipes. We stand at 991 today. This company doesn't even have pricing for over 1000 recipes! I wonder if they will be talking about these crazy ladies from Utah for years to come?

This is the final... (ha...ha... the updated final, probably, maybe, could be, 6/28/08)



One of the perks of being in on the input and editing process is that I have gotten to look at all the recipes. Wow, are there a lot of good ones! It is a definite plus for my family. I've gotten so burned out on cooking and this is like an infusion of inspiration. I've made some lovely meals. But my favorite by far was MY adaptation of, you guessed it... Spinach Salad. So for all of you- here it goes...

Joanie's Spinach Salad sans the Drama

1 bag baby spinach (on sale at Ream's for $.89 for 13 oz this week but I got it early 'cuz the produce guy is nice!!)
6-7 huge fresh mushrooms, sliced
4-5 green onions, sliced
1/3 c. crumbled bacon
fresh raspberries for garnish
carmelized almonds
fresh, from scratch, raspberry vinaigrette dressing

So have you ever carmelized almonds (or anything else for that matter?) Me neither. Ann and Wayne were here so she did it (she'd never done it either) and I watched.

Carmelized Almonds

1 c sliced or diced almonds
3/4 c sugar
1/4 tsp salt

In a large skillet over med. heat cook sugar until it turns to liquid (it is so cool to watch!!) Add the nuts and salt and continue to cook, stirring constantly until nuts are toasted and sugar is carmelized. Turn onto a butter cookie sheet to cool. Break up and serve. (or just enjoy them as is!)

Fresh Raspberry Vinaigrette

1 c olive oil
3/4 c sugar
2/3 c red wine vinegar
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
2 cloves crushed garlic
1 box, about 1 c, fresh raspberries

Place all ingredients in a blender an process until thick and well combined. (This is the first dressing that I've seen that doesn't separate.) YUMMY

So now, no drama, just good eats. Hope you enjoy this recipe.