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						<div class="post" id="post-455">

				<h1><a href="http://www.folkmann.ca/2009/03/26/peposo/" rel="bookmark" title="Permanent Link to Peposo">Peposo</a></h1>
					
				<span class="postinfo">March 26th, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/main/" title="View all posts in Main" rel="category tag">Main</a> | <a href="http://www.folkmann.ca/2009/03/26/peposo/#comments" title="Comment on Peposo">3 Comments</a></span>
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				<div class="entry">

					<div class="forkd recipe">
<div class="description">
<p class="first">Although this recipe takes forever to make, it&#8217;s worth the wait.  I only left in the oven for 6 hours, but I&#8217;m sure you could leav it overnight at a lower temperature for even tastier results.  It&#8217;s great for when you have a large group over for lunch as it makes great sarnies and it tastes pretty good as leftovers as well.  Taken from one of Jamie Oliver&#8217;s great cookbooks.</p>
</p></div>
<dl class="attributes">
<dt class="preparation_time">Preparation time</dt>
<dd class="preparation_time">15m</dd>
<dt class="cooking_time">Cooking time</dt>
<dd class="cooking_time">6h 30m</dd>
<dt class="difficulty">Difficulty</dt>
<dd class="difficulty">2</dd>
<dt class="servings">Serves</dt>
<dd class="servings">6</dd>
</dl>
<p>  <a title="peposo" href="http://www.flickr.com/photos/folkmann/3377004151/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3591/3377004151_74da127e06.jpg?v=0" border="0" alt="peposo" width="500" height="333" /></a>
<div class="ingredients">
<div class="subheading">Ingredients</div>
<ul class="ingredients">
<li class="ingredient"><strong class="measure">2.5kg/5.5 pounds</strong> of beef or veal shin on the bone</li>
<li class="ingredient"><strong class="measure">20</strong> garlic cloves peeled</li>
<li class="ingredient"><strong class="measure">4 heaped tablespoons</strong> of freshly ground pepper</li>
<li class="ingredient">Sea salt</li>
<li class="ingredient"><strong class="measure">5</strong> sprigs of fresh rosemary</li>
<li class="ingredient"><strong class="measure">2</strong> bottles of chianti or other fruity red wine</li>
<li class="ingredient"><strong class="measure">2</strong> bay leaves</li>
<li class="ingredient">Crusty bread, sliced and toasted</li>
</ul></div>
<div class="preparation">
<div class="subheading">Preparation</div>
<p>Slice your meat into nice thick slabs and get it all off the bone.  Preheat the oven to 300F and get yourself a large pan, just big enough to hold all of the ingredients. (I used a 26inch le Creuset.) Place a layer of your sliced meat at the bottom of your pan, cover with a few whole cloves of garlic, then sprinkle well with 1 tablespoon of pepper and a little salt.  Add a sprig or two of rosemary, then add another layer of beef.  Keep layering the ingredients until the ingredients are all used up.  Pour the wine over top, add the bone and the bay leaves and top up with water if necessary to cover the meat.  Bring to the boil, cover tightly with a lid or a double layer of tin foil.  Place it in the oven and cook it for 6 (or more) hours.  When the stew is done, remove the foil, skim away any fat from the surface of the stew and remove the bone, bay leaves and rosemary twigs.  The meat should seperate very easily.  Taste and season as necessary, break up the meat and serve on a hot toated bruscetta, with a drizzle of olive oil.</p>
</p></div>
<div class="source">    <a href="http://forkd.com/recipe/peposo-1240"><img class="badge" src="http://forkd.com/static/images/logo_minimal_badge.gif" alt="forkd.com"/></a>  </div>
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					<div class="post" id="post-453">

				<h1><a href="http://www.folkmann.ca/2009/03/22/sticky-pear-pudding-with-caramel-sauce/" rel="bookmark" title="Permanent Link to Sticky pear pudding with caramel sauce">Sticky pear pudding with caramel sauce</a></h1>
					
				<span class="postinfo">March 22nd, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/dessert/" title="View all posts in Dessert" rel="category tag">Dessert</a> | <a href="http://www.folkmann.ca/2009/03/22/sticky-pear-pudding-with-caramel-sauce/#comments" title="Comment on Sticky pear pudding with caramel sauce">3 Comments</a></span>
<div id="clear"></div>
				<div class="entry">

					<div class="forkd recipe">
<div class="description">
<p class="first">This pudding is a perfect winter warmer, all gooey and delicious.  The only problem is that this is the first day of spring and I shouldn&#8217;t be eating winter dishes for another 8 months.  A fresh foot of new snow has eliminated my hope of an early spring and has forced us back to winter fare.  If the white stuff doesn&#8217;t stop falling soon, I&#8217;m just going to give up and start spring early anyway.  If it&#8217;s cold outside, you&#8217;ll love this dish&#8230;but be prepared to unbutton those jeans.  Taken from a Waitrose recipe card.</p>
</p></div>
<dl class="attributes">
<dt class="preparation_time">Preparation time</dt>
<dd class="preparation_time">15m</dd>
<dt class="cooking_time">Cooking time</dt>
<dd class="cooking_time">45m</dd>
<dt class="difficulty">Difficulty</dt>
<dd class="difficulty">2</dd>
<dt class="servings">Serves</dt>
<dd class="servings">6</dd>
</dl>
<p>  <a title="pudding" href="http://www.flickr.com/photos/folkmann/3377815834/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3459/3377815834_d49cff838d.jpg?v=0" border="0" alt="pudding" width="500" height="333" /></a>
<div class="ingredients">
<div class="subheading">Ingredients</div>
<ul class="ingredients">
<li class="ingredient"><strong class="measure">4 large</strong> ripe pears, peeled, cored and sliced</li>
<li class="ingredient"><strong class="measure">125g</strong> plain flour</li>
<li class="ingredient"><strong class="measure">2 teaspoons</strong> baking powder</li>
<li class="ingredient"><strong class="measure">125g</strong> caster sugar</li>
<li class="ingredient"><strong class="measure">200ml</strong> milk</li>
<li class="ingredient"><strong class="measure">75g</strong> butter, melted</li>
<li class="ingredient"><strong class="measure">1 medium</strong> egg, beaten</li>
<li class="ingredient"><strong class="measure">150g</strong> light brown sugar</li>
<li class="ingredient"><strong class="measure">4 tablespoons</strong> golden syrup</li>
</ul></div>
<div class="preparation">
<div class="subheading">Preparation</div>
<p>Preheat the oven to 180C/350F.  Arrange the pear slices in the base of a buttered 9 by 13 inch dish.</p>
<p>Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg.  Whisk together for a few minutes until pale in colour, then pour over pears.</p>
<p>To make the caramel sauce, place the brown sugar and syrup into a small pan and add 250ml cold water.  Cook over a moderate heat, stirring until the sugar has dissolved.  Without stiring, allow to reach boiling point, then remove it from the heat.</p>
<p>Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden (we left it in an extra 5 minutes).  Allow to stand for 5 minutes before serving with cream or vanilla ice cream.</p>
</p></div>
<div class="source">    <a href="http://forkd.com/recipe/sticky-pear-pudding-with-caramel-sauce-1233"><img class="badge" src="http://forkd.com/static/images/logo_minimal_badge.gif" alt="forkd.com"/></a>  </div>
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					<div class="post" id="post-451">

				<h1><a href="http://www.folkmann.ca/2009/03/16/fettuccine-alla-carbonara-olga/" rel="bookmark" title="Permanent Link to Fettuccine alla carbonara Olga">Fettuccine alla carbonara Olga</a></h1>
					
				<span class="postinfo">March 16th, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/main/" title="View all posts in Main" rel="category tag">Main</a> | <a href="http://www.folkmann.ca/2009/03/16/fettuccine-alla-carbonara-olga/#respond" title="Comment on Fettuccine alla carbonara Olga">No Comments </a></span>
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				<div class="entry">

					<div class="forkd recipe">
<div class="description">
<p class="first">Apparently, carbonara refers both to a secret society, that was key in the reunification of Italy and to men who work with coal.  There are probably a hundred different recipes for how to make a carbonara and one of those things where every family has a few special additions.   Personally I think it&#8217;s just a great way to have bacon and eggs.  This version is delicious and very quick to make, the extra touches come from someone named Olga.  We found the recipe in an older cookbook &#8211; The Complete Book of Pasta by Jack Denton Scott.</p>
</p></div>
<dl class="attributes">
<dt class="preparation_time">Preparation time</dt>
<dd class="preparation_time">10m</dd>
<dt class="cooking_time">Cooking time</dt>
<dd class="cooking_time">20m</dd>
<dt class="difficulty">Difficulty</dt>
<dd class="difficulty">2</dd>
<dt class="servings">Serves</dt>
<dd class="servings">4</dd>
</dl>
<p>  <a title="carbonara" href="http://www.flickr.com/photos/folkmann/3354416665/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3655/3354416665_745be1b78c.jpg?v=0" border="0" alt="carbonara" width="500" height="333" /></a>
<div class="ingredients">
<div class="subheading">Ingredients</div>
<ul class="ingredients">
<li class="ingredient"><strong class="measure">1 small</strong> white onion chopped</li>
<li class="ingredient"><strong class="measure">4 tablespoons</strong> butter</li>
<li class="ingredient"><strong class="measure">&#189; cup</strong> dry white wine</li>
<li class="ingredient"><strong class="measure">5 slices</strong> of bacon (chopped)</li>
<li class="ingredient"><strong class="measure">3</strong> eggs (beaten)</li>
<li class="ingredient"><strong class="measure">2 tablespoons</strong> of chopped parsley</li>
<li class="ingredient"><strong class="measure">&#189; cup</strong> grated parmesan</li>
<li class="ingredient">Liberal amount of pepper</li>
<li class="ingredient"><strong class="measure">1 pound</strong> of fettuccine</li>
</ul></div>
<div class="preparation">
<div class="subheading">Preparation</div>
<p>Cook pasta al dente.  Saute onions in butter until soft. Add the bacon and cook down, remove excess fat and add wine and cook until the alcohol evaporates.  In a large bowl, mix beaten eggs, parsley, cheese and pepper.  Fork fettuccine from pot into the bowl, toss and garnish with hot onions and bacon.</p>
</p></div>
<div class="source">    <a href="http://forkd.com/recipe/fettuccine-alla-carbonara-olga-1228"><img class="badge" src="http://forkd.com/static/images/logo_minimal_badge.gif" alt="forkd.com"/></a>  </div>
</div>

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					<div class="post" id="post-448">

				<h1><a href="http://www.folkmann.ca/2009/03/11/country-bacon/" rel="bookmark" title="Permanent Link to Country Bacon">Country Bacon</a></h1>
					
				<span class="postinfo">March 11th, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/ingredients/" title="View all posts in Ingredients" rel="category tag">Ingredients</a> | <a href="http://www.folkmann.ca/2009/03/11/country-bacon/#comments" title="Comment on Country Bacon">2 Comments</a></span>
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				<div class="entry">

					<p><a title="bacon" href="http://www.flickr.com/photos/folkmann/3347538523/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3610/3347538523_93e597b3bf.jpg?v=0" border="0" alt="bacon" width="500" height="333" /></a></p>
<p>A few weeks ago we visited my sister in Fernie BC where we purchased a large brick of smoked bacon.  Unfortunately for us (and fortunately for her) we forgot to bring it home when we left.   We were happily surprised when she came by on the weekend and brought us a replacement slab.  </p>
<p>The bacon is locally smoked (you can smell it all around town on smoking day) by Fernie Meat Market &#038; Deli.  They carry a wide variety of steaks, other meats and it&#8217;s a great place to pick up curing salt if you&#8217;re looking to make your own pancetta or other cured product.</p>
<p>I can&#8217;t wait to make a few dishes with it this weekend, but we couldn&#8217;t resist just frying up a little tonight as a treat.  Any suggestions for what we should make?</p>

				</div>


			</div>

			
					<div class="post" id="post-446">

				<h1><a href="http://www.folkmann.ca/2009/03/06/mint-and-corriander-chutney/" rel="bookmark" title="Permanent Link to Mint and corriander chutney">Mint and corriander chutney</a></h1>
					
				<span class="postinfo">March 6th, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/sides/" title="View all posts in Sides" rel="category tag">Sides</a> | <a href="http://www.folkmann.ca/2009/03/06/mint-and-corriander-chutney/#comments" title="Comment on Mint and corriander chutney">1 Comment </a></span>
<div id="clear"></div>
				<div class="entry">

					<div class="forkd recipe">
<div class="description">
<p class="first">This quick little chutney is great with most curries and a great way of taking a bit of the heat away from other dishes if you leave out the green chili. From &#8220;The food of India&#8221; by Priya Wickramasinghe and Carol Selva Rajah</p>
</p></div>
<dl class="attributes">
<dt class="preparation_time">Preparation time</dt>
<dd class="preparation_time">10m</dd>
<dt class="cooking_time">Cooking time</dt>
<dd class="cooking_time">n/a</dd>
<dt class="difficulty">Difficulty</dt>
<dd class="difficulty">1</dd>
<dt class="servings">Serves</dt>
<dd class="servings">2</dd>
</dl>
<p>  <a title="chutney" href="http://www.flickr.com/photos/folkmann/3318039950/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3370/3318039950_3959f715d2.jpg?v=0" border="0" alt="chutney" width="500" height="333" /></a>
<div class="ingredients">
<div class="subheading">Ingredients</div>
<ul class="ingredients">
<li class="ingredient"><strong class="measure">30g</strong> mint leaves</li>
<li class="ingredient"><strong class="measure">30g</strong> coriander leaves</li>
<li class="ingredient"><strong class="measure">1</strong> green chili</li>
<li class="ingredient"><strong class="measure">1 tablespoon</strong> tamarind puree (we used lemon juice instead)</li>
<li class="ingredient"><strong class="measure">&#189; teaspoon</strong> salt</li>
<li class="ingredient"><strong class="measure">1 &#189; teaspoons</strong> sugar</li>
<li class="ingredient"><strong class="measure">3 tablespoons</strong> thick plain yoghurt</li>
</ul></div>
<div class="preparation">
<div class="subheading">Preparation</div>
<p>Wash the mint and coriander leaves. Discard any tough stalks, but keep any young ones for flavour.  </p>
<p>Blend all of the ingredients together in a blender or food processor, or chop everything finely and pound it together in a pestle and mortar.  Taste the chutney and add more salt if necessary.</p>
</p></div>
<div class="source">    <a href="http://forkd.com/recipe/mint-and-corriander-chutney-1217"><img class="badge" src="http://forkd.com/static/images/logo_minimal_badge.gif" alt="forkd.com"/></a>  </div>
</div>

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					<div class="post" id="post-444">

				<h1><a href="http://www.folkmann.ca/2009/03/02/chicken-vindaloo/" rel="bookmark" title="Permanent Link to Chicken Vindaloo">Chicken Vindaloo</a></h1>
					
				<span class="postinfo">March 2nd, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/main/" title="View all posts in Main" rel="category tag">Main</a> | <a href="http://www.folkmann.ca/2009/03/02/chicken-vindaloo/#comments" title="Comment on Chicken Vindaloo">2 Comments</a></span>
<div id="clear"></div>
				<div class="entry">

					<div class="forkd recipe">
<div class="description">
<p class="first">I love vindaloo, nice and spicy, yet not so hot that you can&#8217;t taste the wonderful flavours.  The original recipe is made for pork, but it works equally ready with chicken.  This recipe is adapted from &#8220;The food of India&#8221; by Priya Wickramasinghe and Carol Selva Rajah.</p>
</p></div>
<dl class="attributes">
<dt class="preparation_time">Preparation time</dt>
<dd class="preparation_time">3h 30m</dd>
<dt class="cooking_time">Cooking time</dt>
<dd class="cooking_time">2h</dd>
<dt class="difficulty">Difficulty</dt>
<dd class="difficulty">3</dd>
<dt class="servings">Serves</dt>
<dd class="servings">4</dd>
</dl>
<p>  <a title="vindaloo" href="http://www.flickr.com/photos/folkmann/3318557976/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3321/3318557976_f29d93c609.jpg?v=0" border="0" alt="vindaloo" width="500" height="333" /></a>
<div class="ingredients">
<div class="subheading">Ingredients</div>
<ul class="ingredients">
<li class="ingredient"><strong class="measure">1kg</strong> bone in chicken</li>
<li class="ingredient"><strong class="measure">6</strong> cardamom pods</li>
<li class="ingredient"><strong class="measure">1 teaspoon</strong> black peppercorns</li>
<li class="ingredient"><strong class="measure">4</strong> dried chiles</li>
<li class="ingredient"><strong class="measure">1 teaspoon</strong> cloves</li>
<li class="ingredient"><strong class="measure">10</strong> cm cinnamon stick (roughly broken)</li>
<li class="ingredient"><strong class="measure">1 teaspoon</strong> cumin seeds</li>
<li class="ingredient"><strong class="measure">&#189; teaspoon</strong> ground turmeric</li>
<li class="ingredient"><strong class="measure">&#189; teaspoon</strong> coriander seeds</li>
<li class="ingredient"><strong class="measure">&#188; teaspoon</strong> fenugreek seeds</li>
<li class="ingredient"><strong class="measure">4 tablespoons</strong> white vinegar</li>
<li class="ingredient"><strong class="measure">1 tablespoon</strong> balsamic vinegar</li>
<li class="ingredient"><strong class="measure">4 tablespoons</strong> oil</li>
<li class="ingredient"><strong class="measure">1</strong> onion finely sliced</li>
<li class="ingredient"><strong class="measure">10</strong> garlic cloves finely sliced</li>
<li class="ingredient"><strong class="measure">5</strong>cm piece of ginger cut into matchsticks</li>
<li class="ingredient"><strong class="measure">3</strong> ripe tomatoes roughly chopped</li>
<li class="ingredient"><strong class="measure">4</strong> green chiles chopped</li>
<li class="ingredient"><strong class="measure">1 teaspoon</strong> soft brown sugar</li>
</ul></div>
<p> <a title="spices" href="http://www.flickr.com/photos/folkmann/3317511918/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3502/3317511918_6649802b0b.jpg?v=0" border="0" alt="spices" width="500" height="333" /></a>
<div class="preparation">
<div class="subheading">Preparation</div>
<p>Trim away excess fat from chicken, remove the bone and cut into 2.5cm cubes.  Reserve the bones.</p>
<p>Split open the cardamom pods and remove the seeds.  Finely grind the cardamom seeds, peppercorns, dried chiles, cloves, cinnamon stick, cumin seeds, turmeric, coriander seeds, and fenugreek seeds in a spice grinder or pestle and mortar.</p>
<p>In a large bowl mix the ground spices together with the vinegars, add the chicken and mix thoroughly to coat well. Cover and marinate in the fridge for 3 hours.</p>
<p>Heat the oil in a casserole over a low heat and fry the onion until lightly browned.  Add the garlic, ginger, tomato and chili and stir well.  Add the chicken, increase the heat to high and fry for 3-5 minutes, or until browned.  Add 1 cup of water and any of the marinade liquid left in the bowl.  </p>
<p>Reduce the heat and bring slowly back to the boil.  Add the brown sugar and the chicken bones.  Cover tighly and simmer for 1 1/2 hours, stiring occasionaly until the meat is very tender.  Discard the bones, season with salt to taste.</p>
</p></div>
<div class="source">    <a href="http://forkd.com/recipe/chicken-vindaloo-1214"><img class="badge" src="http://forkd.com/static/images/logo_minimal_badge.gif" alt="forkd.com"/></a>  </div>
</div>

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					<div class="post" id="post-442">

				<h1><a href="http://www.folkmann.ca/2009/03/01/naan/" rel="bookmark" title="Permanent Link to Naan">Naan</a></h1>
					
				<span class="postinfo">March 1st, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/sides/" title="View all posts in Sides" rel="category tag">Sides</a> | <a href="http://www.folkmann.ca/2009/03/01/naan/#comments" title="Comment on Naan">5 Comments</a></span>
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				<div class="entry">

					<div class="forkd recipe">
<div class="description">
<p class="first">If we have the time, I love making naan.  It&#8217;s so much better than rice to soak up that spicy vindalooo.  Keep a close eye on the naan when it&#8217;s under the grill, so that you don&#8217;t burn it (mine got pretty brown). Not too bad for not having a tandoor, if I do say so myself.</p>
</p></div>
<dl class="attributes">
<dt class="preparation_time">Preparation time</dt>
<dd class="preparation_time">4h 30m</dd>
<dt class="cooking_time">Cooking time</dt>
<dd class="cooking_time">15m</dd>
<dt class="difficulty">Difficulty</dt>
<dd class="difficulty">3</dd>
<dt class="servings">Serves</dt>
<dd class="servings">12</dd>
</dl>
<p>  <a title="naan" href="http://www.flickr.com/photos/folkmann/3317959574/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3409/3317959574_a4f8243249.jpg?v=0" border="0" alt="naan" width="500" height="333" /></a>
<div class="ingredients">
<div class="subheading">Ingredients</div>
<ul class="ingredients">
<li class="ingredient"><strong class="measure">375g</strong> plain flour</li>
<li class="ingredient"><strong class="measure">1 &#189; teaspoons</strong> sugar</li>
<li class="ingredient"><strong class="measure">1 teaspoon</strong> salt</li>
<li class="ingredient"><strong class="measure">&#189; teaspoon</strong> baking powder</li>
<li class="ingredient"><strong class="measure">15g</strong> of fresh yeast</li>
<li class="ingredient"><strong class="measure">150ml</strong> warm milk</li>
<li class="ingredient"><strong class="measure">150ml</strong> natural yoghurt</li>
<li class="ingredient">Ghee or vegetable oil for greasing</li>
<li class="ingredient"><strong class="measure">125g</strong> butter</li>
</ul></div>
<div class="preparation">
<div class="subheading">Preparation</div>
<p>Sift the flour into a large bowl and stir in the sugar, salt and baking powder.  Dissolve the yeast in the milk and stir in the yoghurt, mix thoroughly with the flour to form a dough.</p>
<p>Knead the dough until it is smooth (you might need to add more flour, I did), and place in a bowl covered with a clean cloth.  Place in a warm place to rise for about 4 hours.</p>
<p>Divide the risen dough into 12 equal sized portions and roll them into balls. On a lightly floured surface flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other.</p>
<p>Grease a griddle or heavy based frying pan lightly with ghee or vegetable oil and heat it until it is very hot.  Cook the naan on one side only a few at a time (careful not to burn it).  Remove and spread the raw side with butter, cook under a preheated grill until browned.  Serve hot.</p>
<p>From &#8220;Complete indian cooking&#8221; &#8211; Hamlyn</p>
</p></div>
<div class="source">    <a href="http://forkd.com/recipe/naan-1210"><img class="badge" src="http://forkd.com/static/images/logo_minimal_badge.gif" alt="forkd.com"/></a>  </div>
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					<div class="post" id="post-440">

				<h1><a href="http://www.folkmann.ca/2009/02/24/colourful-little-spoons/" rel="bookmark" title="Permanent Link to Colourful little spoons">Colourful little spoons</a></h1>
					
				<span class="postinfo">February 24th, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/accessories/" title="View all posts in Accessories" rel="category tag">Accessories</a> | <a href="http://www.folkmann.ca/2009/02/24/colourful-little-spoons/#comments" title="Comment on Colourful little spoons">1 Comment </a></span>
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				<div class="entry">

					<p><a title="spoons" href="http://www.flickr.com/photos/folkmann/3261830178/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3370/3261830178_bbc203239e.jpg?v=0" border="0" alt="spoons" width="500" height="333" /></a></p>
<p>We&#8217;re always on the lookout for interesting (and fun) additions to our kitchen.  A few weeks ago we found these lovely little melamine spoons at a local kitchen shop.  Apparently they&#8217;re made by a company called Kitchen Basics.  These fantastic little spoons are great for serving all sorts of things and kids love them. My only complaint so far is that they only come in four colours and I wish they had a few more.</p>
<p>Buy them at <a title="kitchen" href="https://www.goldaskitchen.com/merchant.ihtml?id=144&amp;step=2&amp;sort=p.sell&amp;viewfrom=1&amp;searchterm=" target="_blank">Golda&#8217;s kitchen</a>:<br />
<a href="https://www.goldaskitchen.com/merchant.ihtml?id=72&#038;pid=12460&#038;step=4"><br />
Melamine Spoon &#8211; Yellow</a> -$0.75<br />
<a href="https://www.goldaskitchen.com/merchant.ihtml?id=72&#038;pid=12461&#038;step=4">Melamine Spoon &#8211; Lime</a> -$0.75<br />
<a href="https://www.goldaskitchen.com/merchant.ihtml?id=72&#038;pid=12462&#038;step=4">Melamine Spoon &#8211; Orange</a> -$0.75<br />
Melamine Spoon &#8211; Red (no luck)</p>

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					<div class="post" id="post-436">

				<h1><a href="http://www.folkmann.ca/2009/02/19/simple-meringues/" rel="bookmark" title="Permanent Link to Simple meringues">Simple meringues</a></h1>
					
				<span class="postinfo">February 19th, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/dessert/" title="View all posts in Dessert" rel="category tag">Dessert</a> | <a href="http://www.folkmann.ca/2009/02/19/simple-meringues/#respond" title="Comment on Simple meringues">No Comments </a></span>
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				<div class="entry">

					<div class="forkd recipe">
<div class="description">
<p class="first">Meringues are such a simple dessert.  You can mix them with any number of ingredients, including cocoa powder or lemon zest.  Serve them with fruit and drizzle them with honey, any way you have it it&#8217;s delicious.  This recipe comes from Jaime Oliver&#8217;s &#8220;Cook with Jaime.&#8221;</p>
</p></div>
<dl class="attributes">
<dt class="preparation_time">Preparation time</dt>
<dd class="preparation_time">10m</dd>
<dt class="cooking_time">Cooking time</dt>
<dd class="cooking_time">1h</dd>
<dt class="difficulty">Difficulty</dt>
<dd class="difficulty">2</dd>
<dt class="servings">Serves</dt>
<dd class="servings">6</dd>
</dl>
<p>  <a title="meringue" href="http://www.flickr.com/photos/folkmann/3294418046/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3502/3294418046_c1c6087ee1.jpg?v=0" border="0" alt="meringue" width="500" height="333" /></a>
<div class="ingredients">
<div class="subheading">Ingredients</div>
<ul class="ingredients">
<li class="ingredient"><strong class="measure">6 large</strong> egg whites</li>
<li class="ingredient"><strong class="measure">300g</strong> caster sugar</li>
<li class="ingredient">a pinch of salt</li>
</ul></div>
<div class="preparation">
<div class="subheading">Preparation</div>
<p>Preheat oven to 300F.  Line a baking tray with parchment paper or a silpat.  Put your egg whites into a bowl (make sure there are no shells or yolks, yolks contain fat&#8230;fat is the enemy of a good meringue), whisk on medium until the whites hold firm peaks.  You&#8217;ll know when it&#8217;s thick enough when you can hold the bowl upside down and nothing falls out.</p>
<p>With the mixer still running, gradually add the sugar and the salt.  Turn the mixer up to the highest setting and whisk for 7-8 minutes until the mixture is all nice and glossy.  Dip your finger in the mixture and rub it between your finger tips.  You&#8217;ll know it&#8217;s ready when it&#8217;s perfectly smooth (no grains of sugar).</p>
<p>Spoon the mixture on to your baking tray in blobs (either big or small) and pop it in the oven for an hour.  If you don&#8217;t like it gooey inside leave it in the oven for a little longer and then let the oven cool down with the baking tray still inside.</p>
</p></div>
<div class="source">    <a href="http://forkd.com/recipe/simple-meringues-1191"><img class="badge" src="http://forkd.com/static/images/logo_minimal_badge.gif" alt="forkd.com"/></a>  </div>
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					<div class="post" id="post-434">

				<h1><a href="http://www.folkmann.ca/2009/02/17/big-banger/" rel="bookmark" title="Permanent Link to Big Banger">Big Banger</a></h1>
					
				<span class="postinfo">February 17th, 2009 | Written by jfolkmann | Topic: <a href="http://www.folkmann.ca/category/breakfast/" title="View all posts in Breakfast" rel="category tag">Breakfast</a>, <a href="http://www.folkmann.ca/category/restaurant-review/" title="View all posts in Restaurant review" rel="category tag">Restaurant review</a> | <a href="http://www.folkmann.ca/2009/02/17/big-banger/#comments" title="Comment on Big Banger">1 Comment </a></span>
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				<div class="entry">

					<p><a title="bagel" href="http://www.flickr.com/photos/folkmann/3286359325/" target="_blank"><img class="hero" src="http://farm4.static.flickr.com/3328/3286359325_bdb1b7a34f.jpg?v=0" border="0" alt="bagel" width="500" height="333" /></a> </p>
<p>When we were kids, getting up at 6am was only ok if it was to get to the ski hill early.  Most of the time there was a quick stop at the McDonalds on the way out of town to pick up egg mcmuffins (shamefully) and some juice to fill us up for a full day of skiing.  In Fernie, B.C. we found a breakfast snack that takes the &#8220;mcmuffin&#8221; to a whole new level.  </p>
<p><a href="http://bigbangbagels.com/">Big Bang Bagels</a> shares a location with the Just Pizza 2 for 1 shop in the heart of historic Fernie.  Their speciality is The Big Breakfast Banger, which is a mouth watering combination of a tasty Montreal style bagel with fried egg, cheddar cheese and ham (proper thick slices). Sure you could make it at home, but given the price ($4) and the quality of the ingredients why bother&#8230;sleep in an extra 15 minutes and pick one up on the way to the hill.</p>
<p>It&#8217;s nice to see a little shop that does something really well and word of mouth does the rest. </p>
<p>Big Bang Bagels is located at:<br />
Just Pizza, 362 2nd Ave<br />
Fernie, BC<br />
Open Wednesday to Sunday 6am to Noon </p>

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<li><a href="http://www.folkmann.ca/2008/11/18/om-ali-egyptian-bread-pudding/">Om Ali - Egyptian Bread Pudding</a></li>
<li><a href="http://www.folkmann.ca/2007/05/08/aga/">Aga</a></li>
<li><a href="http://www.folkmann.ca/2006/08/03/tomato-avocado-and-mozza/">Tomato, Avocado and Mozza</a></li>
<li><a href="http://www.folkmann.ca/2006/07/01/strawberry-sponge-cake/">Strawberry sponge cake</a></li>
<li><a href="http://www.folkmann.ca/2009/03/01/naan/">Naan</a></li>
<li><a href="http://www.folkmann.ca/2008/11/21/mixed-fruit-salad/">Mixed fruit salad</a></li>
<li><a href="http://www.folkmann.ca/2005/11/20/british-racing-green/">British racing green</a></li>
<li><a href="http://www.folkmann.ca/2008/02/17/fresh-fish/">Fresh fish!</a></li>
<li><a href="http://www.folkmann.ca/2006/01/29/world-of-warcraft-maps/">World of Warcraft maps</a></li>
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<li><a href="http://www.101cookbooks.com/" title="Food blog">101 cookbooks</a></li>
<li><a href="http://www.obsessionwithfood.com/" title="An Obsession with Food">An Obsession with Food</a></li>
<li><a href="http://anthony-bourdain-blog.travelchannel.com/" title="Anthony Bourdain">Anthony Bourdain</a></li>
<li><a href="http://www.thekitchn.com/" title="The Kitchen">Apartment Therapy-The Kitchen</a></li>
<li><a href="http://chocolateandzucchini.com/" title="Chocolate &amp; Zucchini">Chocolate &amp; Zucchini</a></li>
<li><a href="http://www.forkd.com" title="Remix Recipes">Forkd</a></li>
<li><a href="http://www.elise.com/recipes/" title="Simply Recipes">Simply Recipes</a></li>
<li><a href="http://smittenkitchen.com/" title="Smitten Kitchen">Smitten Kitchen</a></li>
<li><a href="http://www.tastespotting.com" title="Food porn">Tastespotting</a></li>

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