Raw? Bars...

Originally, I started to make the Chocolate Chip Cookie Dough Raw Bars from Beard + Bonnet. Except, #1) I can't seem to follow directions, and #2) Of course, I adapted the recipe to what I like and what I had on hand. 

I put a question mark by "raw?" because I don't know if they were named raw bars because they are following a raw diet or if it is because they are not cooked. Mine are probably not going to fit anybody's diet. But they turned out pretty yummy.

 Raw??? Bars

1 cup dates, chopped

1 cup natural almonds

1/2 cup semi-sweet chocolate chips

1 Tbsp. pure vanilla extract

OK, the original recipe told me to mix the nuts and dates until and sticky dough has formed.... BUT... I just wasn't reading carefully and I threw all these ingredients in the food processor and whirled away. Make a chocolaty dough. I tasted it. It needed something. It was really begging me to add some Frangelico or Amaretto. However, since I'd like to enjoy my "raw" bars at work, I decided to add in:

1 tsp. almond extract

100 g. (3.5 oz) Marzipan 

and pulsed just until it was incorporated. Then I patted the dough out into a rectangular prism on some wax paper (parchment paper would work, too) in my brownie pan. Refrigerate until firm, about 10 minutes or so. Then, using a pizza wheel, I sliced into smaller bars. 

Sticky Goody Yumminess!

The original recipe says that you can roll the dough into balls if your prefer. Raw balls... no comment.....

I wrapped each bar in a small piece of wax paper and then placed them all in a tightly sealed container. Back into the fridge.  

Beard + Bonnet says they last a few weeks in the fridge or a few months in the freezer.  With my version, all I taste is marzipan  so I highly doubt they will last that long.  

Another recipe I tried just because it was interesting. Turned out not so bad! What's not to like about almond, dates, and chocolate? 

 Raw??? Bars

1 cup dates, chopped

1 cup natural almonds

1/2 cup semi-sweet chocolate chips

1 Tbsp. pure vanilla extract

1 tsp. almond extract

100 g. (3.5 oz) Marzipan 

Pulse in food processor until it is incorporated into a dough. Then,pat the dough out into a wax paper (or parchment paper) covered 9x9 pan.Refrigerate until firm, about 10 minutes or so. Then, slice into smaller bars.Wrap in wax paper, place in an air tight container. Store in the fridge.

The Chocolate Sandwich

OK... This one is easy, sinfully good and of course fattening.

You will need:

ü A King's Hawaiian hot dog bun

ü A piece of chocolate

ü Some Nutella

ü Some butter

On the inside of the bun, smear on some Nutella, not quite to the edge, lest it ooze out upon heating.

Break your chocolate into small pieces. Place inside the bun.

Smear butter on the outside of the bun... Be generous!

Place in a hot skillet. Turn to brown both sides.

You might want to let it sit a minute or molten chocolate may shoot out the back side of the bun.

Enjoy!!

TEXAS — TEXIAN — TEXAN

(from the 1858 Texas Almanac)


TEXAS — TEXIAN — TEXAN
[Extract from an old manuscript, (not published,) “A Review of Kennedy’s History of Texas.”]
The first specific objection we shall allege to his excellent work, is founded on the
mode by which he prefers to convert our country’s appellation into its personal term. He
says, in a note to volume 1, page 217: — “Texas and Texan are the correct English
appellations of the land and its inhabitants.”
It is an indubitable fact that the inhabitants of Texas, literate and illiterate, have
almost universally adopted the term Texian, to define their political individuality, and we
are not apprised of any rule of language that is violated in doing so. Words are but arbitrary
signs at best; and, although lexicographers and grammarians have certain established rules
for the construction of them in their several modifications, there is scarcely a single rule
which does not leave room for and recognize some exceptions. We believe, however, there
is no fixed rule governing the conversion and termination of names of places into their
personal appellations. If there is, writers of the most approved character and nations,
ancient and modern, have corrupted it in many instances.
Texas ends in as ; we cannot on the instant, recollect any country or place whose
name has the same termination. Paris ends in is, and we say Parisian ; Tunis has a like
terminus, and we say Tunisian. Examples in cases most analogous are in our favor; but
nothing can be more fanciful and without rule, than the various modes of effecting such
verbal conversions. For Greece, we say Grecian, or Greek; for Persia, Persian; Rome,
Roman; England, English; Turkey, Turk, or Turcoman; Russia, Russ, or Russian; America,
American; China, Chinese, &c., &c., with incessant variations. We, therefore, conclude
there can be no imperative law of language adverse to the term Texian, which we have
almost universally adopted, and which is fully incorporated into our public documents. We
believe every man has originally the right to determine the orthography, and, if you please,
the rhythm of his own proper name; and certainly communities are equally privileged. We
fancy that Texian, the i pronounced e soft, according to the vernacular tongue of our late
step-dame, has more of euphony, and is better adapted to the convenience of poets who
shall hereafter celebrate our deeds in sonorous strains, then the harsh, abrupt, ungainly
appellation, Texan — impossible in rhyme to anything but the merest doggerel; and we are
sure the accomplished author of Fitful Fancies will not insist on a term which even his
genius would find it difficult to compose to the metrical harmony of an epic.




I found it here.

Bacon Wrapped Pork Roast

Introducing my Bacon Wrapped Pork Roast!

First, you will need: 1 pork roast (This one says “ribeye roast.”) Preheat your oven to 375°F

Heat 2 tbsp. olive oil in a skillet over medium heat. Brown the meat on all sides like this (takes about 8-10 min overall): 

Remove from heat. Rub on some seasoning. (Careful! It's hot) In this case: a little thyme (fresh if you have it), some Cajun seasoning (like: Slap Ya Mama or Tony Cachere’s), fresh ground black pepper. 

No salt: You use Cachere’s like salt. 

Time for some BACON!!!! I used thick-sliced, peppered bacon. Wrap that baby in bacon. Leave no roast showing! You don’t want him to feel naked do you? Good, I didn’t think so…. Secure the bacon with twine. 

Place the wrapped roast in a roasting pan on a bed of onion slices. Then, pop into the oven, uncovered.  Bake until the inside reaches 145°F on your meat thermometer. Took mine about 45 min. 

Never said I was a twine tying expert, did I ?

Ta-da! Now, you can remove from the pan to rest. And use the dripping to make a sauce.  Add about 1 cup of white wine to pan to deglaze. You can use stock if you prefer not to use alcohol.  

The finish product served with homemade mashed potatoes. 

Inspired by : Recette de Rôti de porc façon paysanne by l’Atelier des Chefs

And by Bacon-wrapped Pork Roast by Simplyrecipes.com