Stalking the Good Life Euell Gibbons Love Affair with Nature 1971 Hardcover/DJ Very Good Condition. Dust cover shows minimal edge wear. Shipping weight 1 + lbs; ships by Media Mail USPS $3.99. Priority Mail+ $3.00 at Checkout 1st Class International - rates vary. Euell Gibbons, world famous as a forager of wild foods and herbs, and an expert in their uses in the field or home kitchen, has always been concerned with preserving man's environment. For some years he has written a column on related topics for Organic Gardening Magazine. That material is the genesis of this, his sixth, book. The articles are merely the basis for the book, which has been extensively developed, with much fresh and timely thinking, and new material from him on the good life. To him, the good life is sharing and enjoying nature, and maintaining an environment where natural things can flourish unhampered by man's carelessness or indifference to the bounty and privilege nature offers all of us. In the book he explores the pleasures of camping out without polluting or plundering, and recreates many memorable journeys into the wilds. He tells of living off the land and preparing the products therefrom with skill and imagination. And he offers an abundance of specific solutions to ecological problems that individuals and groups anywhere across this land can readily adopt to bring about an immediate improvement in the quality of life around them. At a time when most men are crying doom, this book breaks through as a brilliant celebration of life and a reaffirmation of Gibbons's belief that we truly can redirect our destinies through the brotherhood of man and of man and nature. Euell Gibbons lives with his artist wife, Freda, in Beavertown, Pennsylvania. He is the author of Stalking the Wild Asparagus, Stalking the Blue-Eyed Scallop, and Stalking the Healthful Herbs, among other books.
Oh yeah.....you read right.....fried....chocolate.......pudding.....pies!! Who knew such things could be made and perfected in the comfort of your own home?? I mean you gain 5lbs reading the name of it.....can you imagine how many you gain by eating it?? Well I decided that it was mission to find out exactly how bad they were for you and if you could indeed inflate your size from eating them! Afterall, it's the start of Spring Break and a girl has gotta do something to get her through it with her 2 crazy boys!! (Okay so we all know that I would eat/make/try these any time of the year but putting it in conjunction with Spring Break kinda makes me feel a little better about my glutonous behavior!) So what are in these delicious little pockets from heaven?? 2c half-n-half 8oz semisweet chocolate, chopped (I used morsels) 1/2c granulated sugar 1/4c cornstarch 2T butter 2c all purpose flour 1t baking powder 1/2t salt 6T shortening, at room temp 1 large egg, plus 1 beaten large egg white 5T ice water vegetable oil for frying In a heavy, medium saucepan, combine half-n-half, chocolate, sugar, and cornstarch. Bring just to a boil over medium heat and cook, whisking, until thickened, about 1 minute. Remove from heat and stir in the butter. Let cool slightly, then press plastic wrap onto the surface to cover. Refrigerate until cold, at least 2 hours or overnight. In a large bowl, toss together the flour, baking powder, and salt. Using your fingers or a pastry cutter, mix in the shortening until coarse crumbs form. In a small bowl, beat together the whole egg and ice water. Stir into the flour mixture with a fork until the dough comes together. Divide into 6 balls. On a lightly floured surface, roll each ball of dough into a 6in wide disk. Brush a 1/2inch border of the beaten egg white around each rim. Spoon 1/3c of the chilled pudding in the center of each disk, spreading slightly. Fold the dough over the filling to cover, press the edges to seal, them crimp with a fork. Transfer to a parchment-paper-lined baking sheet and refrigerate until ready to fry. In a deep heavy 9-10inch skillet, heat oil over medium-high heat until it registers 375 on a deep fry thermometer. Add 2 pies at a time and fry, turning 2-3 times until deep golden, about 3 minutes. Let cool for 15 minutes then dust with confectioners sugar. My oh my how wonderful they were. Don't you just wanna grab it off your computer screen and shovel it into your mouth as fast as you can?? I know it was hard for us to wait the 15 minutes before eating them! But I will tell you this....if you eat them too soon, the warm chocolate pudding will come squirting out of your pie shell and all over your face and even clothes!! I had it dripping off my chin at one point! But it was totally worth it! I believe even Alex thought so too. These are not the last of the chocolate hand pies......there are still 2 more left in my fridge crying to be joined with their friends in our bellies. And I, being the thoughtful caring person I am, am going to oblige them their wish and let them join the other pies in my now overly full but completely happy belly!!
and it has been going on for quite some time. The weirdest thing about it is that my dad seems to be quite okay with it all?? Now before I go any further I should inform you that my parents are really really in love, have a great marriage and seem to be quite happy and content. So...how did this affair begin you ask.... Back in the 70's my parents first went away overseas and I think it may have begun to emerge then. They travelled around Europe and the UK. They then returned in time for my mum to celebrate her 60th Birthday in France & I think that cemented her affections. Now in celebration of your birthday today mum here are some lovely piccies of your other great love!!! French patisseries French macaroons Arc de Triomphe Monet's house and gardens Provence fields French coffee Paris hotels Paris metro Champs Elysees French Boulangeries To my beautiful mum I love you very much...hope you have a truly fabulous birthday, this is in your honour!! Also check out her sister (my aunty's) Dianne's new blog "All Things French" http://azfrench.blogspot.com/ for some truly inspired French photography!!! TK xx
I once gained 97 pounds in a year. Can you imagine how much eating that was on a daily basis? Actually, it was more like stuffing than eating. I was also washing a lot of that food down with alcohol and taking every drug I could get my hands on. Why would I do that? Because I was trying to...
Home Warning: This website contains explicit/graphic content and is intended for mature audiences only. By continuing, you are agreeing to see adult material. A Romantic Affair (R) A NSFW sequel to…
Tendon isn't a common food but I think I should be! Here's a new way to eat nose-to-tail and get a mega-dose of collagen in your diet. If you've ever had tendon before it may have been in pho soup. Tendon is valued in many Asian cuisines for the texture and health benefits. I include instructions for adding tendon in my recipe for carnivore pho, but I also love eating this as a snack! Don't be intimidated by this unusual food. It actually has a very mild flavor and the consistency is like a thi
OBSERVER FOOD MONTHLY COOKBOOK OF THE YEAR 2019 Shortlisted for Travel Cookery Book of the Year in the 2019 Edward Stanford Travel Writing Awards.Winner of the Summer Harvest Gourmand World Cookbook Awards 2020, in the category Celebrity Chef in English. Delving into this book feels like taking a leap back into an exotic, saffron-scented past - with her…
8 emotional affair signs in a marriage - signs your husband has a crush on another woman, and what to do when he is talking with another woman
STOP FUCKING STEALING MY GIFS SAVING AND CROPPING AND REPOSTING IS THE FUCKING SAME THERE IS NO WAY IN HELL YOU CAN HAVE THE EXACT SAME FILTERS AND ADJUSTMENTS I should start a BAN list with names...
My love affair with this Salted Caramel Mocha Madness Chocolate Lasagna Recipe began on a sleepy Sunday morning. The air hummed with the promise of a lazy day, but the aroma of coffee wafting from the kitchen instantly perked me up. Each layer, from the espresso-soaked ladyfingers to the glistening caramel drizzle, was crafted with a meticulous hand and a mischievous grin. It wasn't just a lasagna recipe, it was a declaration of coffee love, a testament to the transformative power of a good lasagna to turn a quiet morning into a decadent caffeine-fueled fiesta. Over the years, the Salted Caramel Mocha Madness Chocolate Lasagna Recipe has become more than just a dessert; it's a tradition. It's the centerpiece at brunch gatherings, the unexpected surprise that fuels late-night study sessions, and the post-dinner pick-me-up that makes everyone forget about the dishes. It's the shared joy of creating something together, the perfect antidote to a sleepy morning or a sluggish afternoon. NUTRITIONAL PROFILE While our Salted Caramel Mocha Madness Chocolate Lasagna recipe is undeniably a treat for the taste buds, it maintains a balance of carbohydrates, proteins, and fats. This dessert is designed to be savored in moderation, making it a delightful addition to those moments that deserve a touch of luxurious sweetness. INGREDIENTS 2 cups chocolate cookie crumbs 1/2 cup unsalted butter, melted 2 packages cream cheese, softened 1 cup powdered sugar 2 teaspoons vanilla extract 1 cup heavy cream 1 cup mocha-flavored chocolate chips, melted 1 cup salted caramel sauce 2 cups chocolate pudding 3 cups whipped topping Sea salt for garnish RECIPE INSTRUCTIONSSTEP 01 Create the Decadent Base. Combine chocolate cookie crumbs with melted butter to form the base of your Salted Caramel Mocha Madness Chocolate Lasagna. Press the mixture into a greased baking dish, creating a decadent foundation. STEP 02 Whip Up the Creamy Cheesecake Layer. Blend softened cream cheese, powdered sugar, and vanilla extract until smooth. Whip the heavy cream until stiff peaks form and fold it into the cream cheese mixture. Spread this luscious cheesecake layer over the chocolate cookie base. STEP 03 Melt into Mocha Bliss. Melt mocha-flavored chocolate chips and drizzle them over the cream cheese layer, infusing a rich mocha essence. STEP 04 Layer on the Salted Caramel. Drizzle salted caramel sauce generously over the mocha layer, creating a sweet and savory symphony. STEP 05 Spread the Chocolate Pudding Layer. Spread a layer of chocolate pudding over the salted caramel, enhancing the complexity of flavors. STEP 06 Top it Off with Whipped Topping. Finish with a generous layer of whipped topping, ensuring a cloud-like culmination to your creation. SERVING IDEAS Serve this Salted Caramel Mocha Madness Chocolate Lasagna Recipe chilled, allowing the layers to meld and intensify the flavors. Garnish with a sprinkle of sea salt for an extra burst of sophistication. Whether presented at a festive gathering or savored in a quiet moment of indulgence, this dessert is a masterpiece designed to captivate and delight. You may like to try these recipes as well: Fruity Chocolate Lasagna Recipe EXTRA TIPS Experiment with different types of chocolate for a personalized touch. Allow the lasagna to chill for at least four hours for optimal consistency. Drizzle extra salted caramel sauce over individual servings for an added touch of decadence. THE FINAL bite This delicious salted caramel chocolate lasagna recipe is more than a dessert; it's a journey through layers of flavor that dance on your palate. As you savor each bite, may it bring the same joy and elegance to your table as it has to mine. Indulge in the madness, embrace the richness, and revel in the artistry of this unique Chocolate Lasagna recipe. Enjoy! For more recipes like this: Have a quick look!
About Apron Anxiety “Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There’s a racy plot and a surprising moral in this intimate and delicious book.” –Gael Greene, creator of Insatiable-Critic.com and author of Insatiable: Tales from a Life of Delicious Excess Apron Anxiety is the hilarious and heartfelt memoir of quintessential city girl Alyssa Shelasky and her crazy, complicated love affair with…the kitchen. Three months into a relationship with her TV-chef crush, celebrity journalist Alyssa Shelasky left her highly social life in New York City to live with him in D.C. But what followed was no fairy tale: Chef hours are tough on a relationship. Surrounded by foodies yet unable to make a cup of tea, she was displaced and discouraged. Motivated at first by self-preservation rather than culinary passion, Shelasky embarked on a journey to master the kitchen, and she created the blog Apron Anxiety (ApronAnxiety.com) to share her stories. This is a memoir (with recipes) about learning to cook, the ups and downs of love, and entering the world of food full throttle. Readers will delight in her infectious voice as she dishes on everything from the sexy chef scene to the unexpected inner calm of tying on an apron.
Today I am sharing my favourite stinging nettle recipe - Nettle Crisps. They are cheap and simple to make, delicious and incredibly healthy!
I'll reveal an embarrassing fact about myself. The people that work at the print counter at Office Max know me. I'm mean really know me. I coached the new guy on how to find the right barcode in his binder, so I could check out the last time I went. (Yesterday.) As in, they even recognize my husband because I send him over there a bunch to pick stuff up for me. (I have a nice husband.) I'm at the print counter at Office Max waaaaaay too often. Here's the thing, though. You know how you see a poster at the teacher store, and it's almost what you want? And you're thinking to yourself, "Gosh, if it just said _____________ instead, it would be perfect!" This happens to me often, especially with writing. We use Lucy Calkins' Units of Study for writing, and let me tell you, there are no Lucy Calkins teaching posters at Lakeshore. Yes, I could make it on chart paper. But I can't. Because I expect my posters to look like this: I Do, We Do, You Do The First Grade Parade Working for the Classroom The Inspired Apple And they never do. Ever. So what's an OCD girl to do but make them herself on the computer? If you have the newest version of Word, you can do some snazzy stuff. Check out this post I read on Teaching Blog Addict that tells how to use Word to make a blog button: Blog Button in 3 Tutorials. You can make some good looking graphic work. I didn't know about all this business in the newest Word, but I do have Printshop. I even recently downloaded Photoshop Elements. I love it, but it's a bit of a time commitment to figure it out. So go create your 11x17 file in one of these programs and get to the next step. Moving right along. At Office Max or Office Depot, you can upload a file to their website (or bring in a flash drive), and they'll print out an 11x17 color poster on nice, glossy card stock for you. For less than $2. Seriously. It works like this: After that, you put in your name/number/etc. and then select which store you want to pick it up from. Office Depot's process works EXACTLY the same, except you also have the option to pay online. I'm sure Staples has something similar. Sadly, no Staples near me. Try it out for yourself! Here are two posters I've made: Plot Poster Love **To download, click on the name of the file (shown above the image). The link will open and just click download. Voila! Happy poster making!
