We eat a lot of chicken here because good beef is expensive and hard to find, pork is nearly impossible to find (although I did buy a ham for $16 yesterday…totally worth it!) and we haven’t braved eating cobra or dog yet (and don’t have plans to either!).
So, if you have any super yummy chicken recipes, could you please share?? I would love to find some new things to cook! You can email them to me (bfagerlie[at]maf.org) or post them as a comment on this site!
Thanks! Our tummies will appreciate it!
I decided to make hot chocolate and marshmallows. Yum! It’s not quite like drinking hot chocolate in front of a fire while snow falls outside, but if Iclose my eyes, I can pretend…sort of…
Anyway! Here are the recipes:
Hot Chocolate (recipe from Karen Sapsford)
1 cup cocoa
2 cups sugar
2 cups non-dairy creamer
3 cups powdered milk
Mix all ingredients well. Place 1/4 cup in mug with hot water. Makes 32-48 servings.
Marshmallows (recipe from The Food Network)
Confectioners’ sugar, for dusting
1 cup water
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
2 egg whites
Food coloring, if desired
1. Dust an 8 by 12-inch baking sheet generously with confectioners’ sugar.
2. Place 1/2 cup of cold water and the gelatin in the bowl of an electric mixer with a whisk attachment. Let stand for 30 minutes.
3. In a small heavy saucepan, combine the remaining water, sugar, corn syrup, salt and vanilla. Cook over medium-low heat, stirring, until sugar has dissolved. If necessary, wash down the sides of the pan with a wet pastry brush to dissolve any sugar crystals clinging to the side of the pan.
4. Raise the heat to high and cook, without stirring, until a candy thermometer registers 240 degrees F. Remove from the heat and, working quickly, add the egg whites to the bowl of the electric mixer and whip on high speed until stiff peaks form. Reduce speed to low and slowly pour the syrup into the bowl, making sure the stream remains between the whisk and side of the bowl. If you want to color the marshmallows, add the food coloring at this stage, until desired color is reached. Increase the speed to high again and whip until the mixture has at least doubled and becomes thick and fluffy.
5. Pour the mixture onto the baking sheet and spread out evenly using a spatula. Dust the top with confectioners’ sugar and let it sit out overnight, uncovered, to dry. Invert the marshmallow mixture onto a cutting board and, using a hot knife, cut into 1 1/2 to 2-inch squares. Dust with more confectioners’ sugar.
I thought marshmallows would be pretty complicated, but it turns out these were pretty easy. The key is having a candy thermometer to make sure you get the sugar mixture to the right temperature. I also reduced the amount of vanilla (since it’s hard to find vanilla here, and who needs vanilla-tasting marshmallows anyway?)
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Here are some photos of our new home in Salatiga. I apologize for the weird angle on some of them…my 18-55mm lens is broken, so these are all shot with my 35mm lens and I can’t zoom out as far as I would like to.
We do also have a love seat in our family room, but it’s really hard to get a good picture of it with my 35mm lens. It sits in front of the coffee table.
We are really happy in our new home here. The neighborhood is wonderful and quiet. The people are really friendly and our Pembantu lives just down the street!
Even though we are living in Indonesia and turkeys are hard to come by, we were still able to have a Thanksgiving celebration! Turkey and all! It was my job to bring the sweet potatoe cassarole and 7-layer salad (which ended up being a 6-layer salad since I couldn’t find peas)