Johnny

Soldier Kisses

2 egg whites
1 cup brown sugar
2 cups finely chopped walnuts

Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet. Bake until dry to the touch, about 40 minutes. Cool thoroughly.

Quote of the day

“The truest characters of ignorance are vanity, pride and arrogance.”- Samuel Butler

Wall painted animation BIG BANG BIG BOOM

Cucumber Honey Skin Toner

1 medium Cucumber, sliced or cubed
2 tsp. Honey

Puree cucumber in a blender. Line a sieve with cheesecloth and set the sieve over a glass bowl or measuring cup. Pour the cucumber puree through the sieve and let it stand for 15 minutes for the juices to drip into the bowl. Pour the clear juice into a clean bottle and add honey.

Moroccan Fig Pork Roast

1 (5 pound) boneless pork loin roast
1 tablespoon curry powder
1 tablespoon ground turmeric
1 tablespoon garam masala
2 teaspoons ground ginger
2 teaspoons chili powder
1 teaspoon ground cumin
1 pinch ground cayenne pepper
salt and ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, roughly chopped
1 onion, roughly chopped
2 tablespoons fig compote
1 (14.5 ounce) can whole peeled tomatoes
1 cup chicken broth

Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast. Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil. Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Oh Joan...

"You manufacture toys, you don't manufacture stars…" - Joan Crawford

Quote of the day

"To some blind souls all cats are much alike. To a cat lover every cat from the beginning of time has been utterly and amazingly unique."- Jenny de Vries

The Art of Drowning

Lamb Stew

2 large Celery stalks, chopped
1 large Onion, chopped
3 Medium Carrots
3 large Potatoes
3 Medium Turnips
1 lb Lean lamb for stew, cut into 1" cubes
1 tablespoon of Vegetable oil
1 tablespoon of Soy sauce
1 teaspoon of Sugar

½ teaspoon of Salt
¾ teaspoon of Gravy Powder
2 tablespoons of All Purpose flour
2 tablespoons of grated Lemon peel
1 tablespoon of chopped Parsley
1 can Stewed tomatoes
1 can Beef broth
1 packet of Frozen Peas (10 oz.)

Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Remove any fat from the lamb. In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides. With a slotted spoon, remove lamb to bowl. Cook the celery and onion in the remaining juices until lightly browned. Return lamb to oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water.

Over a high heat, bring to the boil. Reduce heat to low; cover and simmer 25 minutes. After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender. In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.