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INSERT INTO `wp_posts` VALUES (33,1,'2008-12-12 14:36:36','2008-12-12 19:36:36','This is an example of a WordPress page, you could edit this to put information about yourself or your site so readers know where you are coming from. You can create as many pages like this one or sub-pages as you like and manage all of your content inside of WordPress.','About',0,'','inherit','open','open','','2-revision','','','2008-12-12 14:36:36','2008-12-12 19:36:36','',2,'http://www.insidevoice.net/wp/?p=33',0,'revision','',0),(2,1,'2008-12-12 14:36:36','2008-12-12 19:36:36','This is my food blog. As much as I love to cook and eat, I do lots of other things, too. Read more about me at <a href=\"http://www.insidevoice.net/\">Inside Voice</a>.','About',0,'','publish','open','open','','about','','','2009-01-21 13:41:52','2009-01-21 18:41:52','',0,'http://www.insidevoice.net/wp/?page_id=2',0,'page','',0),(34,1,'2009-01-21 13:41:25','2009-01-21 18:41:25','This is my food blog. As much as I love to cook and eat, I do lots of other things, too. Read more about me at &lt;a href=\"http://www.insidevoice.net/\"&gt;Inside Voice&lt;/a&gt;.','About',0,'','inherit','open','open','','2-revision-2','','','2009-01-21 13:41:25','2009-01-21 18:41:25','',2,'http://www.insidevoice.net/wp/?p=34',0,'revision','',0),(3,1,'2006-07-25 12:29:00','2006-07-25 17:29:00','<a href=\"http://www.insidevoice.net\">Inside Voice</a>','',0,'','publish','open','open','','3','','','2006-07-25 12:29:00','2006-07-25 17:29:00','',0,'http://www.insidevoice.net/wp/?p=3',0,'post','',0),(4,1,'2006-08-29 22:13:00','2006-08-30 03:13:00','Tonight\'s dinner:<br /><br />Whole-wheat spaghetti with Trader Joe\'s Organic Vodka Marinara<br />Trader Joe\'s chicken Spicy Italian Sausage<br /><a href=\"http://www.corkd.com/wine/view/1216\">Bonny Doon 2003 Ca\'del Solo Big House Red</a>','',0,'','publish','open','open','','4','','','2006-08-29 22:13:00','2006-08-30 03:13:00','',0,'http://www.insidevoice.net/wp/?p=4',0,'post','',0),(5,1,'2006-08-30 23:35:00','2006-08-31 04:35:00','<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http://photos1.blogger.com/blogger/358/505/1600/DSC_0011.0.jpg\"><img style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http://photos1.blogger.com/blogger/358/505/320/DSC_0011.0.jpg\" alt=\"\" border=\"0\" /></a>I\'ve been cranking out ice cream all summer with my noisy little Krups ice cream maker. Tonight I made a recipe for Mexican chocolate gelato that I found on Ayun Halliday\'s food blog, <a href=\"http://dirtysugarcookies.blogspot.com/\">Dirty Sugar Cookies</a>.<br /><br />I had to restrain myself from eating all the un-frozen mix as it cooled in the bowl. I am a huge fan of chocolate pudding, and this was some top-notch Valrhona 71% cacao dark bittersweet chocolate pudding. But some of it did finally make it into the machine. It\'s fantastic.<br /><br />Some other ice-cream recipes I\'ve had success with are <a href=\"http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_14995_PRINT-RECIPE-FULL-PAGE,00.html\">Emeril\'s No-Cook Strawberry</a>, the Molasses ice cream in <a href=\"http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29159_PRINT-RECIPE-FULL-PAGE,00.html\">this recipe</a>, <a href=\"http://dessert.allrecipes.com/az/BttrPcnIcCrm.asp\">Butter Pecan</a> (careful not to scorch the pecans -- I did twice), and <a href=\"http://dessert.allrecipes.com/az/QickMintChcltChipIcCrm.asp\">Mint Chocolate Chip</a>. Still looking for a good pumpkin recipe.','I scream',0,'','publish','open','open','','i-scream','','','2006-08-30 23:35:00','2006-08-31 04:35:00','',0,'http://www.insidevoice.net/wp/?p=5',0,'post','',0),(6,1,'2006-08-31 23:45:00','2006-09-01 04:45:00','Tonight\'s dinner:<br />Veggie burritos (Trader Joe\'s whole-wheat tortillas; sauteed mushrooms, onions and bell peppers; beans; cheese, salsa, etc.)<br /><a href=\"http://www.wilderottervineyard.com/secondary/wines.htm\">Wilderotter sauvignon blanc</a><br />For dessert: <a href=\"http://www.epicurious.com/recipes/recipe_views/views/235487\">Frozen strawberry margarita pie</a>. I ripped the recipe out of Gourmet at a nail salon. Should\'ve known it would be on epicurious.com.<br /><br /><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http://photos1.blogger.com/blogger/358/505/1600/straw_pie.jpg\"><img style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http://photos1.blogger.com/blogger/358/505/320/straw_pie.jpg\" alt=\"\" border=\"0\" /></a>','',0,'','publish','open','open','','6','','','2006-08-31 23:45:00','2006-09-01 04:45:00','',0,'http://www.insidevoice.net/wp/?p=6',0,'post','',0),(7,1,'2006-09-15 23:41:00','2006-09-16 04:41:00','I\'ve been in Madison, Wisconsin to race Ironman Wisconsin. You can read my <a href=\"http://www.insidevoice.net/archives/2006/09/hi_my_name_is_a.html\">race report</a> over at my other site. But what would a little vacation be without pictures of food?<br /><br />Specifically, ice cream...<br /><br /><a href=\"http://www.flickr.com/photos/insidevoice/242929423/\" title=\"Photo Sharing\"><img src=\"http://static.flickr.com/96/242929423_2991d76a22.jpg\" alt=\"Banana split\" height=\"333\" width=\"500\" /></a><br /><br />cheese...<br /><br /><a href=\"http://www.flickr.com/photos/insidevoice/242927518/\" title=\"Photo Sharing\"><img src=\"http://static.flickr.com/87/242927518_3b2edcc01b.jpg\" alt=\"Cheeeeese\" height=\"333\" width=\"500\" /></a><br /><br />and beer!<br /><br /><a href=\"http://www.flickr.com/photos/insidevoice/242937411/\" title=\"Photo Sharing\"><img src=\"http://static.flickr.com/94/242937411_810055b4bb.jpg\" alt=\"Beers\" height=\"333\" width=\"500\" /></a>','Madison food',0,'','publish','open','open','','madison-food','','','2006-09-15 23:41:00','2006-09-16 04:41:00','',0,'http://www.insidevoice.net/wp/?p=7',0,'post','',0),(8,1,'2006-10-06 22:32:00','2006-10-07 03:32:00','Trader Joe\'s frozen shrimp = awesome. We made excellent <a href=\"http://parrishioner.vox.com/library/post/recipe-trader-joes-frozen-shrimp-saut%C3%A9.html\">shrimp burritos</a> with an onion and a bell pepper, a bag of frozen uncooked shrimp, whole-wheat tortillas, and whatever toppings we had in the fridge. (Salsa and lite sour cream, if memory serves. We always have those two items.) A little brown rice was nice but not necessary. Yum!','Shrimp Burritos',0,'','publish','open','open','','shrimp-burritos','','','2006-10-06 22:32:00','2006-10-07 03:32:00','',0,'http://www.insidevoice.net/wp/?p=8',0,'post','',0),(9,1,'2006-10-07 22:39:00','2006-10-08 03:39:00','Last weekend I recreated one of our favorite road-trip meals. When we drive down to LA to visit my family, we love to stop at Pea Soup Andersen\'s for all-you-can-eat split-pea soup and cheesy onion rolls.<br /><br />The official soup recipe is <a href=\"http://www.insidevoice.net/archives/2006/01/split_pea_soup.html\">here</a>. To make the biscuits, I followed the biscuit recipe on a box of regular baking mix and added about five chopped green onions and a handful of shredded cheese.<br /><br /><a href=\"http://www.flickr.com/photos/insidevoice/257752253/\" title=\"Photo Sharing\"><img src=\"http://static.flickr.com/79/257752253_4985c66f9d.jpg\" alt=\"Into the oven\" height=\"333\" width=\"500\" /></a><br /><br /><a href=\"http://www.flickr.com/photos/insidevoice/257753363/\" title=\"Photo Sharing\"><img src=\"http://static.flickr.com/82/257753363_323d2cb7e6.jpg\" alt=\"Steaming hot onion-cheese biscuits\" height=\"333\" width=\"500\" /></a>','Pea Soup Andersen\'s',0,'','publish','open','open','','pea-soup-andersens','','','2006-10-07 22:39:00','2006-10-08 03:39:00','',0,'http://www.insidevoice.net/wp/?p=9',0,'post','',0),(10,1,'2006-10-08 20:50:00','2006-10-09 01:50:00','This Saturday I made a new soup: <a href=\"http://allrecipes.com/Recipe/Creamy-Sweet-Potato-With-Ginger-Soup/Detail.aspx\">Creamy Sweet Potato with Ginger</a>. I made <a href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/10/04/FDG83LG6CQ1.DTL\">Perfect Popovers</a> to accompany it, with the recipe from the SF Chronicle\'s <a href=\"http://www.sfgate.com/foodat20/\">Food at 20</a> retrospective. The popovers would probably be better suited to a blander soup. The sweet potato soup was REALLY spicy. But the popovers were delicious, and surprisingly easy to make.<br /><br />I had a little batter left over from the popovers, so I poured it into a hot nonstick pan and made a single Swedish pancake. It made a nice appetizer!<br /><br />On Sunday I made this <a href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/10/04/FDREC86.DTL\">Shaker Lemon Pie</a>, also from the Chronicle article. It was kind of weird -- I wondered if I sliced the lemons thin enough? At any rate, I am slowly working my way through the recipes in this article, which featured the number-one recipe from each of the past 20 years, plus one runner-up for each year.','Saturday soup',0,'','publish','open','open','','saturday-soup','','','2006-10-08 20:50:00','2006-10-09 01:50:00','',0,'http://www.insidevoice.net/wp/?p=10',0,'post','',0),(11,1,'2006-10-09 23:04:00','2006-10-10 04:04:00','I should keep a running list of my favorite homemade pizza combos. Dave and I have pizza about once a week, thanks to Trader Joe\'s 99-cent ready-to-bake pizza dough. We put whatever we have on top, bake it for 15 minutes, open a bottle of big red wine, and voila! Awesome dinner.<br /><br />Tonight we\'re eating BBQ chicken pizza: Emeril\'s BBQ sauce, chicken breast (TJ\'s precooked Just Chicken), shredded mozzarella, fresh corn, green onions and cilantro.<br /><br />Add a bottle of 2000 <a href=\"http://www.heronwines.com/heron/index.jsp\">Heron</a> cabernet sauvignon and it\'s to die for.<br /><br />Another favorite combo is prosciutto, corn, and red bell pepper (with regular pizza sauce). And I love anything with mushrooms. Which makes my parents laugh, because I spent the first 16 years of my life avoiding fungus in my food.','I am a pizza',0,'','publish','open','open','','i-am-a-pizza','','','2006-10-09 23:04:00','2006-10-10 04:04:00','',0,'http://www.insidevoice.net/wp/?p=11',0,'post','',0),(12,1,'2006-10-11 23:07:00','2006-10-12 04:07:00','<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http://www.amazon.com/Spiegelau-Vino-Grande-Burgundy-Glasses/dp/B00004SUIF/sr=8-1/qid=1160624676/ref=pd_bbs_1/104-6165139-3367115?ie=UTF8\"><img style=\"cursor: pointer;\" src=\"http://photos1.blogger.com/blogger/358/505/320/burgundy_glasses.jpg\" alt=\"\" border=\"0\" /></a><br />Tonight\'s dinner:<br /><a href=\"http://allrecipes.com/Recipe/Applesauce-Pork-Loin/Detail.aspx\">Applesauce pork loin</a> (the applesauce/mustard/honey sauce is excellent and quick to make)<br />Mashed sweet potatoes<br />Green beans<br />Two central coast pinot noirs in our <a href=\"http://www.amazon.com/Spiegelau-Vino-Grande-Burgundy-Glasses/dp/B00004SUIF/sr=8-1/qid=1160624676/ref=pd_bbs_1/104-6165139-3367115?ie=UTF8\">fancy new wine glasses</a>!<br />Stephen Ross 2005 Edna Valley and Calera 2003 Central Coast, both 375ml bottles, a nice way to try new (and expensive) wines. I got these at Whole Foods, but Cost Plus usually has the best selection of half-bottles.<br /><br />Somehow we have broken many wine glasses in the past year. So I decided to get some crystal burgundy glasses since we drink so much pinot. These babies hold 25 ounces each! Of course, to appreciate the bouquet, I would never fill it more than a third full... never...','Glasses as big as your head',0,'','publish','open','open','','glasses-as-big-as-your-head','','','2006-10-11 23:07:00','2006-10-12 04:07:00','',0,'http://www.insidevoice.net/wp/?p=12',0,'post','',0),(13,1,'2006-10-17 00:59:00','2006-10-17 05:59:00','I had all day to cook dinner, so I made a couple of time-consuming things. First, butternut squash-green apple soup with thyme. It\'s very low in fat and pretty tasty. Then the ambitious part was making a <a href=\"http://www.epicurious.com/recipes/recipe_views/views/236171\">mushroom-shallot quiche</a> out of Bon Appetit.  I\'m sort of embarrassed to admit that I only very recently started making pie crust from scratch. As in, a couple of weeks ago. It has always seemed like such a pain to cut in the shortening, then chill and roll and handle the dough. So I\'ve always used Trader Joe\'s premade crust, which is excellent. But a couple of weeks ago, when I made <a href=\"http://pier36.blogspot.com/2006/10/saturday-soup.html\">Shaker Lemon Pie</a>, the TJ\'s crust which I had in the freezer didn\'t pre-bake quite right, so I had no choice but to make my own. And it turned out just fine. Even though I used all butter -- I don\'t exactly keep shortening in the house.<br /><br />So I made a crust from scratch for this quiche, and it turned out OK even though it shrank considerably in the pre-baking. Anyone know how to prevent this? I did use pie weights.','Ambition cooking',0,'','publish','open','open','','ambition-cooking','','','2006-10-17 00:59:00','2006-10-17 05:59:00','',0,'http://www.insidevoice.net/wp/?p=13',0,'post','',0),(14,1,'2006-10-22 01:20:00','2006-10-22 06:20:00','Weight Watchers has come a long way in the last decade when it comes to recipe development. I even have a WW cookbook that was co-authored by the folks at the Culinary Institute of America. Many of my favorite recipes in that book are for virtually calorie-free veggie soups. Like this <a href=\"http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=54671\">beet-fennel-ginger soup</a>. Mmm.<br /><br />Another of my favorite WW recipes is for <a href=\"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=87591\">turkey shepherd\'s pie</a>.  I made this tonight and it\'s good for lots of leftovers. Another version of this recipe calls for a bag of frozen peas and carrots, which makes it even easier. I\'m all for eating fresh food, but frozen veggies are nearly as good, and sometimes <span style=\"font-style: italic;\">even I</span> don\'t feel like chopping veggies all evening.','Lighter shade of pie',0,'','publish','open','open','','lighter-shade-of-pie','','','2006-10-22 01:20:00','2006-10-22 06:20:00','',0,'http://www.insidevoice.net/wp/?p=14',0,'post','',0),(15,1,'2006-11-03 00:36:00','2006-11-03 05:36:00','I haven\'t been cooking all that much for the last week.<br />Tonight\'s dinner:<br />Homemade hummus (one can drained chickpeas, 1/3 cup lemon juice, 3 tablespoons tahini, 2 cloves minced garlic, salt to taste; puree until smooth) drizzled with Stonehouse olive oil and paprika. Whole-wheat pita, fresh basil and feta cheese<br />Turkey mignon from Trader Joe\'s (These are small, round cuts of turkey WRAPPED IN BACON. yum. I broiled them quickly and they were tender and tasty. We ate them with TJ\'s cranberry apple chutney.)<br />Steamed baby green beans<br />La Crema Russian River pinot','Turkey dinner. Turkey and bacon, that is.',0,'','publish','open','open','','turkey-dinner-turkey-and-bacon-that-is','','','2006-11-03 00:36:00','2006-11-03 05:36:00','',0,'http://www.insidevoice.net/wp/?p=15',0,'post','',0),(16,1,'2006-11-03 17:53:00','2006-11-03 22:53:00','<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http://photos1.blogger.com/blogger/358/505/1600/jars.jpg\"><img style=\"float: left;\" src=\"http://photos1.blogger.com/blogger/358/505/400/jars.jpg\" alt=\"\" /></a><br clear=\"all\" /><br />I haven\'t been cooking dinner much, but I have been canning like there\'s no tomorrow. Because god knows when I might find myself in sudden, dire need of some homemade mango chutney!','Jars up to my elbows',0,'','publish','open','open','','jars-up-to-my-elbows','','','2006-11-03 17:53:00','2006-11-03 22:53:00','',0,'http://www.insidevoice.net/wp/?p=16',0,'post','',0),(17,1,'2006-11-08 17:00:00','2006-11-08 22:00:00','<img src=\"http://photos1.blogger.com/blogger/358/505/400/dang_quesadilla.jpg\" style=\"border:2px solid #999;\" alt=\"\" /><br /><br />To celebrate the faint, intermittent return of my sense of taste and smell after being sick all week, I made a quesadilla for lunch. I wasn\'t sure what surprises the fridge held, but we had chicken, cheese, whole-wheat tortillas and some heirloom tomatoes. Perfect.','Scrappy quesadilla',0,'','publish','open','open','','scrappy-quesadilla','','','2006-11-08 17:00:00','2006-11-08 22:00:00','',0,'http://www.insidevoice.net/wp/?p=17',0,'post','',0),(18,1,'2006-11-09 16:14:00','2006-11-09 21:14:00','Last night\'s dinner:<br />Roast chicken<br />Creamy polenta with mushrooms<br />Steamed broccoli<br />Tuscan Moon sangiovese ($5 at Trader Joe\'s and worth every penny!)<br /><br />It\'s so easy to roast a chicken, every time I do it I wonder why we don\'t do it more often. Rinse a smallish (~4-5 lb.) chicken and pat dry. Sprinkle generously with salt. Put in some sort of pan, breast side up -- for this, I use a sturdy sheet pan. Brush the breast and legs with a couple of tablespoons of melted butter. I stuck a lemon in the bird\'s nether cavity for a little lemony flavor, since my parents just visited and brought a load of lemons from their sunny southern home.<br /><br />Roast at 400 degrees for about an hour until the meat thermometer reads 170-180 degrees F, depending on how tender you want it. If you use a shallow pan, the skin gets nice and browned and crispy.<br /><br />The polenta was also super simple. I pureed one of those solid polenta logs in the  food processor with a cup of milk to make it creamy. Sauteed a packace of sliced mushrooms. Mixed them together and heated for a few minutes on the stove.<br /><br />Active time for this meal was less than 20 minutes. However, every time I roast a chicken I am reminded after dinner why I don\'t do it more often: we don\'t have a dishwasher. Cleaning up the roasted-on skin and fat and goop from the cooking pans takes a while.<br /><br />But it\'s sooooo good! Even when your olfactory senses are about 75% impaired by The Cold That Won\'t Go Away.','Chickennnn',0,'','publish','open','open','','chickennnn','','','2006-11-09 16:14:00','2006-11-09 21:14:00','',0,'http://www.insidevoice.net/wp/?p=18',0,'post','',1),(19,1,'2006-11-10 14:53:00','2006-11-10 19:53:00','Canned chicken-noodle soup is much improved by a squeeze of fresh lime juice.','A tip from my mom',0,'','publish','open','open','','a-tip-from-my-mom','','','2006-11-10 14:53:00','2006-11-10 19:53:00','',0,'http://www.insidevoice.net/wp/?p=19',0,'post','',0),(20,1,'2006-11-12 13:32:00','2006-11-12 18:32:00','The season of black-eyed peas approaches. The \"season\" really is just New Year\'s Day, when I cook up a huge pot of beans with turkey ham and we eat them with collard or turnip greens, cornbread, and sometimes mashed potatoes. It\'s a southern thing, and I learned the very complicated (NOT) <a href=\"http://www.insidevoice.net/archives/2006/01/happy_new_year.html\">recipe</a> from Dave\'s mom.<br /><br />Every other year or so we make a party of it, and invite everyone to roll on over whenever they wake up from the previous night\'s reveling. What this really means is that instead of partying on New Year\'s Eve, I\'m soaking dried beans and cutting up potatoes and pre-measuring cornbread ingredients. I\'m not complaining.<br /><br />Last year I bought a lot of canned black-eyed peas for some reason -- maybe as backup in case my vegetarian recipe turned out badly? But they\'re still in my cabinet. I\'ve been in a let\'s-use-up-the-stuff-we-have phase this week, so I pulled out two cans of peas and a can of tomatoes on Friday night, determined to use them for dinner.<br /><br />I sauteed an onion, some celery and some garlic for a few minutes, then added the drained beans, tomatoes with liquid, a dash of cayenne, and a little bit of chicken stock. Cooked that for a while as I mashed some potatoes using the rest of the can of stock.<br /><br />I seasoned with salt, brown sugar, a little bit of worcestershire sauce and vinegar. It turned out pretty well.<br /><br />So now I only have something like six cans to go.','So it begins.',0,'','publish','open','open','','so-it-begins','','','2006-11-12 13:32:00','2006-11-12 18:32:00','',0,'http://www.insidevoice.net/wp/?p=20',0,'post','',0),(21,1,'2006-11-13 00:07:00','2006-11-13 05:07:00','Sometimes really simple things can seem euphorically good.<br /><br />Take tonight\'s dinner. I cooked a package of chicken breast tenders and then dumped in a jar of Trader Joe\'s red mole sauce. Mole is something Dave and  I both love passionately, but would be hard-pressed to make from scratch, sort of like Ethiopian food -- maybe I\'d do it once out of curiosity, but it will always be easier and more economical (and probably better) to buy the stuff in a jar (or an Ethiopian restaurant) than to slave away at home.<br /><br />I also had a bag of baby zucchinis and squash I bought yesterday at the <a href=\"http://www.insidevoice.net/archives/2006/11/hungry_1.html\">farmers market</a>. I sauteed those tender little vegetables in olive oil with some garlic and a generous amount of dried oregano and salt.<br /><br />I texted Dave and asked him to pick up some fresh corn tortillas on the way home from his afternoon outing. We made tacos with chicken, a little bit of sour cream and fresh cilantro. And that was it: a simple, delicious, fairly low-effort meal. It was awesome.','Chicken mole',0,'','publish','open','open','','chicken-mole','','','2006-11-13 00:07:00','2006-11-13 05:07:00','',0,'http://www.insidevoice.net/wp/?p=21',0,'post','',0),(22,1,'2006-11-15 16:01:00','2006-11-15 21:01:00','Tuesday night dinner:<br />Chicken International (aka Chicken Country Captain)<br />quinoa<br />green beans<br /><br />I have been on a crock pot spree for about three years now. <a href=\"http://www.tnr.com/doc.mhtml?i=20060710&amp;s=diarist071006\">Chicken Country Captain</a> is one of my favorite things to cook in the crock. It\'s a whole, cut-up chicken dusted in flour and curry powder and cooked with onion, garlic, bell pepper, tomato and raisins. I like the sweet-savory combo. After eight hours, the chicken kind of dissolves into a pile of tender meat and bones, so it\'s really a stew. But that\'s not uncommon with crock pot fare.<br /><br />But the crock pot really should be restricted to cooking things when you aren\'t home to do it yourself. It really is delightful to come home from work to a house that smells like dinner, knowing that all you have to do is cook up some rice or make a salad and voila! Dinner is served. But that enchanting dinner smell loses its charm if you are there the whole time dinner is cooking. You end up smelling like Chicken Country Captain yourself. You might go to pick up a loved one at work and have him say, \"I smell dinner\" when he gets into the car. And then you have to wash everything you wore that day because even though dinner was delicious, no one wants to smell like Country Captain for a week.','If this pot\'s a-crockin\'...',0,'','publish','open','open','','if-this-pots-a-crockin','','','2006-11-15 16:01:00','2006-11-15 21:01:00','',0,'http://www.insidevoice.net/wp/?p=22',0,'post','',0),(23,1,'2006-11-17 15:08:00','2006-11-17 20:08:00','I made enchiladas last night. Enchiladas are easy and cheap to make. You just need corn tortillas (I got 50 tortillas for $1.25 at Safeway!), some sort of filling, sauce and cheese. The filling can be meat, sauteed veggies, cheese, tofu, leftover Thanksgiving turkey, whatever. Roll the filling in tortillas, cover with sauce and cheese, and bake. You can make a whole pan of them or just one or two on a plate. Last night I mixed some cooked shredded chicken with onions I sauteed with oregano and cumin seeds, because I like \'em that way.<br /><br />After we invited friends over, I realized that I didn\'t have quite enough enchilada sauce to make two pans of enchiladas, so I improvised using an idea I read somewhere. I had a jar of green salsa, so I blended that with about half a cup of sour cream and a little milk to thin it (how much milk you need depends on the thickness of the salsa). I think it was actually better than the Trader Joe\'s red enchilada sauce I used on the other pan.<br /><br />Next time I make chicken enchiladas, I think I\'ll cook the chicken in the crock pot. The chicken was a little too dry by the time the enchiladas came out of the oven last night.','Enchiladas',0,'','publish','open','open','','enchiladas','','','2006-11-17 15:08:00','2006-11-17 20:08:00','',0,'http://www.insidevoice.net/wp/?p=23',0,'post','',2),(24,1,'2006-11-27 18:28:00','2006-11-27 23:28:00','Over the holiday weekend I cooked with <a href=\"http://www.insidevoice.net/archives/2006/11/cranberryapple.html\">cranberries</a> and <a href=\"http://www.insidevoice.net/archives/2006/11/mushrooms_mushr.html\">mushrooms</a>. I made this decadent <a href=\"http://citymama.typepad.com/cityfood/2006/10/baked_pasta_wit.html\">baked pasta dish</a> from Citymama (whose divine food blog I have really been enjoying lately). And yeah, I also made more enchiladas. But this is a new variation: chicken mole enchilada casserole. (Although this will make you think all we eat is stuff Trader Joe\'s sells in jars. Not true!)<br /><br />I sauteed a package of chicken tenders, an onion, and a bell pepper separately, chopped up the chicken and mixed it all together with about a cup of cooked corn.<br /><br />In a saucepan, I heated a jar of TJ\'s red mole sauce with about half a cup of water and half a cup of milk for creaminess. The stuff is thick and the instructions on the jar recommend cutting it with chicken stock, but I don\'t think it needs any more salt.<br /><br />Then I steamed a dozen corn tortillas so they were nice and soft and cut the whole stack into quarters. I lined a 9x13 pan with tortilla quarters, covered them with half the chicken-veggie mix, then covered that with a third of the sauce. Another layer of tortillas, another layer of chicken and veg, another third of the sauce. Then a final layer of tortillas and the rest of the sauce.<br /><br />To make sure the tortillas would be nice and moist, I added a little water, maybe a quarter to a half a cup, down the sides of the pan. I really didn\'t want this thing to dry out. I topped it with cheese, covered it with foil and put it in a 350-degree oven for 30 minutes.<br /><br />The results were fantastic. Seriously great. Moist and tender and yummy.','MORE enchiladas! But also soup, pasta, and dessert.',0,'','publish','open','open','','more-enchiladas-but-also-soup-pasta-and-dessert','','','2006-11-27 18:28:00','2006-11-27 23:28:00','',0,'http://www.insidevoice.net/wp/?p=24',0,'post','',0),(25,1,'2006-11-28 12:50:00','2006-11-28 17:50:00','<a href=\"http://www.flickr.com/photos/insidevoice/308775416/\" title=\"Photo Sharing\"><img src=\"http://static.flickr.com/114/308775416_e1f4201348.jpg\" width=\"500\" height=\"333\" style=\"border:2px solid #999;\" alt=\"Hominy chowder recipe\" /></a><br /><br />I\'ve been trying to use up the odd cans of stuff in the cupboard. And the one-third-full condiments in the fridge. And the half bags of pasta, the bags of rice with half a cup left, etc. It\'s Use What\'s In The Cupboard/In The Fridge/Already Open Week.<br /><br />I made the chowder featured on this hominy <a href=\"http://www.insidevoice.net/archives/2006/11/whats_for_dinne.html\">can</a> with a few modifications.  I didn\'t  have any ham, but I did have a few slices of bacon. So I started off by chopping and cooking the bacon (after trimming off as much fat as I could), and then used the bacon fat to saute the rest of the veggies and potatoes. I followed the rest of the recipe pretty closely, except for one thing. The liquid in the hominy can tasted like chemical brine, so I drained and rinsed the hominy and added a little water instead.<br /><br />Oh, and I added some frozen cooked corn (the rest of a bag in the freezer) to brighten the soup up a bit. And also to use up the rest of the bag.<br /><br />I served it with fresh <a href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html?ex=1164862800&en=8231b8fd0e89ee3b&amp;ei=5070\">home-made bread</a> and salad with delicious pickled beets from the Farmers Market.<br /><br />Tasty! And now there\'s one less can in the cupboard.','Hominy Chowder',0,'','publish','open','open','','hominy-chowder','','','2006-11-28 12:50:00','2006-11-28 17:50:00','',0,'http://www.insidevoice.net/wp/?p=25',0,'post','',0),(26,1,'2006-12-20 00:22:00','2006-12-20 05:22:00','<a href=\"http://www.flickr.com/photos/insidevoice/327844755/\" title=\"Photo Sharing\"><img src=\"http://static.flickr.com/139/327844755_b50ed91506.jpg\" alt=\"Homemade corn tortillas\" height=\"333\" width=\"500\" /></a><br /><br />I just spent a week in Mexico. You might think I\'d be sick of Mexican food. And you\'d be wrong.<br /><br />I came home just itching to make some tortilla soup. And I did that last night, with toasted pasilla chile, fire-roasted tomatoes, and chicken. We topped it with fried tortilla strips, cotija cheese, and avocado. It didn\'t come close to the thick, tangy sopa de tortilla I had at Sayulita Cafe, but it was tasty.<br /><br />Today I made tomatillo-braised chicken in the crockpot using a Rick Bayless recipe, and I made fresh corn tortillas to accompany it. I have a tortilla maker that we received as a wedding gift nine years ago, and I have finally figured out how to get it to make perfect tortillas: don\'t plug it in. It is basically a very expensive tortilla press. When it\'s hot, it is nearly impossible to press the ball of dough into a perfectly thin tortilla without it getting lumpy or breaking up. But when it\'s cold, the dough presses into perfect circles between two sheets of plastic wrap. Peeling the plastic wrap away carefully, I transferred the thin circles to a hot skillet to cook for a minute on each side. Way better than even the freshest store-bought tortillas.<br /><br />Diana Kennedy\'s <span style=\"font-style: italic;\">The Cuisines of Mexico</span> is my new (old) best friend, along with my Rick Bayless and Too Hot Tamales books. So much to cook, so little time.','Comida Mexicana',0,'','publish','open','open','','comida-mexicana','','','2006-12-20 00:22:00','2006-12-20 05:22:00','',0,'http://www.insidevoice.net/wp/?p=26',0,'post','',1),(27,1,'2007-01-16 21:36:00','2007-01-17 02:36:00','Yeah, I haven\'t posted here in nearly a month, but that\'s not beceause I haven\'t been cooking. Nor is it because it has been so <a href=\"http://www.insidevoice.net/archives/2007/01/a_walk_in_the_w.html\">cold</a> here. But man, it has been cold! I am a total wuss.<br /><br />What would you do if you found deep in your cupboard a bag of lentils that expired in 2002? <span style=\"font-style: italic;\">I</span> would make lentil soup! Which is exactly what\'s on the stove right now. Making a big pot of soup is a great way to warm up the kitchen. And it\'s way better for you than baking cookies, my other favorite way to heat the apartment.<br /><br /><span style=\"font-weight: bold;\">Lentil Soup</span><br /><span>Joy of Cooking</span><br /><br />Heat in a large soup pot, over medium-low heat:<br /><span style=\"font-weight: bold;\">3 tablespoons olive oil</span><br /><br />Add and cook, stirring, until tender but not browned, 5 to 10 minutes:<br /><span style=\"font-weight: bold;\">3 medium carrots, peeled and diced</span><br /><span style=\"font-weight: bold;\">3 medium celery stalks, diced</span><br /><span style=\"font-weight: bold;\">1 large onion, diced</span><br /><span style=\"font-weight: bold;\">3 cloves garlic, minced</span><br /><span style=\"font-weight: bold;\">2 ounces prosciutto or pancetta, or 4 slices bacon, diced </span>(optional -- I left it out)<br /><br />Stir in:<br /><span style=\"font-weight: bold;\">8 cups water</span><br /><span style=\"font-weight: bold;\">2 cups lentils, picked over and rinsed</span><br /><span style=\"font-weight: bold;\">one 14.5-oz. can diced tomatoes, drained</span><br /><span style=\"font-weight: bold;\">1 teaspoon dried thyme</span><br /><br />Bring to a boil, reduce the heat, and simmer until the lentils are tender, 30 to 45 minutes. Stir in:<br /><span style=\"font-weight: bold;\">1.5 teaspoons balsamic vinegar</span><br /><span style=\"font-weight: bold;\">2 teaspoons salt (1 teaspoon if using the meat)</span><br /><span style=\"font-weight: bold;\">1 teaspoon ground black pepper</span><br /><br />I also add a bunch of washed and chopped spinach to the finished soup and cook it for a minute or two until it wilts. Extra veggies!','Cold-weather food. brrrr!',0,'','publish','open','open','','cold-weather-food-brrrr','','','2007-01-16 21:36:00','2007-01-17 02:36:00','',0,'http://www.insidevoice.net/wp/?p=27',0,'post','',0),(28,1,'2007-01-20 20:51:00','2007-01-21 01:51:00','<a href=\"http://www.flickr.com/photos/insidevoice/364022784/\" title=\"Photo Sharing\"><img src=\"http://farm1.static.flickr.com/179/364022784_b4c03f26fc.jpg\" alt=\"Butterflied chicken with duxelles stuffed under the skin\" height=\"333\" width=\"500\" /></a><br /><br />This rather gruesome-looking bird was a very ambitious undertaking for me. I had never stuffed anything under the skin of a chicken before, so as this was my first try, please forgive me for doing such an uneven (and diseased-looking) job.<br /><br />This is another dish inspired by the Joy of Cooking. I butterflied the chicken and stuffed the skin with duxelles, which is minced mushrooms sauteed with butter, scallions and sherry. I love anything with mushrooms, and I\'m making up for lost time for the 16 years or so I refused to touch them.','Skin-stuffed chicken',0,'','publish','open','open','','skin-stuffed-chicken','','','2007-01-20 20:51:00','2007-01-21 01:51:00','',0,'http://www.insidevoice.net/wp/?p=28',0,'post','',0),(29,1,'2007-02-12 16:55:00','2007-02-12 21:55:00','Since I was a little kid, bean burritos have been at the top of my list of favorite foods. My culinary horizons have expanded considerably since I was three and would eat the refried beans separately from the tortilla, but I still do love a nice, plain bean burrito.<br /><br />The ones from Taco Bell are a very guilty pleasure. But I\'ve figured out how to duplicate them pretty well at home.<br /><br />Tortilla (I like whole-wheat)<br />refried beans (instant from a natural-foods store, or canned, thinned with a little water)<br />chopped raw onions<br />shredded cheese<br />red sauce (Trader Joe\'s makes a couple of bottled varieties; one is called \"Mexican red sauce\" and another is labeled enchilada sauce, but incidentally it\'s not vegetarian as it contains some chicken ingredients. Canned enchilada sauce would probably work, too, but opening a whole can isn\'t as practical.)<br /><br />Layer beans, onions, cheese and a dollop of sauce on the tortilla. Microwave for 30-40 seconds. Make a run for the border! Errr, drop the chalupa. Think outside the bun?','My favorite food in the world',0,'','publish','open','open','','my-favorite-food-in-the-world','','','2007-02-12 16:55:00','2007-02-12 21:55:00','',0,'http://www.insidevoice.net/wp/?p=29',0,'post','',0),(30,1,'2007-02-15 16:26:00','2007-02-15 21:26:00','Last night\'s dinner:<br />Whole-wheat pita with feta and basil<br />Chicken piccata (Cook\'s Illustrated recipe, a variation of which is <a href=\"http://www.recipezaar.com/8648\">here</a>)<br />steamed cauliflower with lots of salt and butter<br />Martin & Weyrich 2005 Jack Ranch pinot noir<br /><br />I gave Dave a pocket seafood selector printed from the <a href=\"http://www.oceansalive.org/eat.cfm?subnav=bestandworst\">Oceans Alive</a> site. And, of course, printed one for myself.<br /><span class=\"on\" style=\"display: block;\" id=\"formatbar_CreateLink\" title=\"Link\" onmouseover=\"ButtonHoverOn(this);\" onmouseout=\"ButtonHoverOff(this);\" onmouseup=\"\" onmousedown=\"CheckFormatting(event);FormatbarButton(\'richeditorframe\', this, 8);ButtonMouseDown(this);\"></span>','Capers for my Valentine',0,'','publish','open','open','','capers-for-my-valentine','','','2007-02-15 16:26:00','2007-02-15 21:26:00','',0,'http://www.insidevoice.net/wp/?p=30',0,'post','',0),(31,1,'2007-02-16 13:06:00','2007-02-16 18:06:00','Lots of cooking, not so much blogging. I have to write down some past dinners before I clean off my kitchen whiteboard.<br /><ul><li>Beet soup</li><li>Sloppy Joes (with ground turkey)</li><li>Mulligatawny (curried chicken soup with coconut milk; from Joy of Cooking)</li><li>Eggplant stew with tomatoes, peppers and chickpeas (this was excellent; recipe from Deborah Madison\'s <a href=\"http://www.amazon.com/Vegetarian-Cooking-Everyone-Deborah-Madison/dp/0767900146/\">Vegetarian Cooking for Everyone</a>)</li><li>Black beans and cornbread</li></ul>I\'ll give you the recipe for this one.<br /><br /><span style=\"font-weight: bold;\">Ten-Minute Black Beans with Tomatoes and Coriander</span><br />from <a href=\"http://www.amazon.com/Brilliant-Bean-Sophisticated-Recipes-Healthiest/dp/0553344838/\">The Brilliant Bean</a><br /><br />1-1/2 tablespoons oil<br />1 medium onion, chopped<br />1 teaspoon chopped garlic<br />6 fresh plum tomatoes, peeled, seeded and chopped<br />&nbsp;&nbsp;&nbsp;&nbsp;OR 1 can (14 ounces) Italian plum tomatoes, drained and chopped<br />1 can (16 ounces) black beans, drained and rinsed<br />1/2 teaspoon Tabasco<br />1/2 teaspoon salt or to taste<br />2 tablespoons chopped fresh coriander (cilantro)<br /><br />Heat the oil in a skillet or saucepan over moderately high heat and add the onions and garlic. Saute, stirring, until onion is almost translucent but still firm, about 2 minutes. Add tomatoes and cook, stirring frequently, for 2 minutes more.<br /><br />Add the black beans, Tabasco, and salt and stir to combine. Cover skillet and cook until beans are heated through, about 2 minutes.<br /><br />Remove from heat and stir in 1 tablespoon of the cilantro. Serve sprinkled with remaining cilantro.<br /><br /><span style=\"font-weight: bold;\">My notes:</span> I add dashes of ground cloves and cumin along with the beans and Tabasco. If using canned tomatoes, a little of the liquid from the can adds good flavor and moisture. And I use way more than 2 tablespoons of cilantro -- who measures cilantro in tablespoons, anyway?<br /><br />I serve the beans over cornbread, topped with a dollop of light sour cream. I got this idea from Walter\'s, a restaurant in my home town. To make the cornbread I just follow whatever recipe is on the cornmeal box. Sometimes I add kernel corn or a can of chopped peppers or a handful of shredded cheese. Cornbread is so easy and quick to make, buying boxed mix is totally not worth it.<br /><br />This is a very satisfying meal, but it\'s also very easy to make with very few fresh ingredients. It\'s an old standby for me.','Brilliant Black Beans',0,'','publish','open','open','','brilliant-black-beans','','','2007-02-16 13:06:00','2007-02-16 18:06:00','',0,'http://www.insidevoice.net/wp/?p=31',0,'post','',0),(32,1,'2007-04-13 22:22:00','2007-04-14 03:22:00','Here\'s what I\'ve made for dinner lately, according to my kitchen whiteboard:<br /><br />- green chicken curry<br />- BBQ chicken pizza<br />- tuna casserole<br />- corn and potato chowdah<br />- chicken tacos<br />- lentil soup, bread, salad<br />- parsnip soup<br />- chicken mole enchiladas<br />- <a href=\"http://allrecipes.com/Recipe/Cavatappi-with-Spinach-Garbanzo-Beans-and-Feta/Detail.aspx\">chickpea, spinach and feta pasta</a><br />- chicken tagine<br /><br />About a week ago I came to terms with the fact that I\'ve been paying for a Weight Watchers Online membership for the past year... and not using it. But instead of canceling my membership, I have started using the tools and tracking points.<br /><br />Tonight I\'m on my own for dinner. One of my guilty pleasures is Lean Cuisine mac & cheese (six points!). I heated one up halfway, then threw in a big handful of chopped cherry tomatoes, a dash of red pepper flakes, and a lot of salt (it needs it) before putting it back in the microwave for the final minute. It was delicious. The tomatoes nearly doubled the volume but added negligible calories. The salt and pepper really give it a kick.','Catching up and keeping track',0,'','publish','open','open','','catching-up-and-keeping-track','','','2007-04-13 22:22:00','2007-04-14 03:22:00','',0,'http://www.insidevoice.net/wp/?p=32',0,'post','',0),(46,1,'2009-01-22 14:49:49','2009-01-22 19:49:49','<a title=\"Chocolate, Hazelnut and Ginger biscotti by (ariel), on Flickr\" href=\"http://www.flickr.com/photos/insidevoice/3216162492/\"><img src=\"http://farm4.static.flickr.com/3515/3216162492_5374b63895.jpg\" alt=\"Chocolate, Hazelnut and Ginger biscotti\" width=\"500\" height=\"333\" /></a>\n\nEvery December a friend of mine sends a bunch of homemade cookies out to her people all over the country. Over the years she has discovered the perfect treat for shipping far and wide: biscotti. These crunchy cookies are perfect for mailing. They\'re sturdy, they stay fresh for a couple of weeks, and they are, in her words, more \"virtuous\" than typical holiday treats. Most of the fat comes from egg yolks, which are good for you. Better than butter, anyway. \n\nThis was a revelation to me. I\'ve never paid much attention to biscotti. The coffee-shop variety don\'t appeal much to me, as they are generally rock-hard and pretty bland and, you know, too virtuous. But the homemade variety? Delicious. Packed with tasty bits of good stuff. And they don\'t have to be dunked in a waxen glob of white chocolate.\n\nThey\'re easy to make, too. You mix up the dough and form it into a log on a cookie sheet. This log gets baked and cooled, then sliced into the familiar biscotti shape. The biscotti go back into the oven for a few more minutes to get their characteristic crunch.\n\nWe made a double batches of <a href=\"http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-and-Ginger-Biscotti-102709\">chocolate, hazelnut and ginger</a> and <a href=\"http://www.epicurious.com/recipes/food/views/Pistachio-Raspberry-and-White-Chocolate-Biscotti-233428\">pistachio, raspberry and white chocolate</a> (we used cranberries instead of raspberries). I did eventually drizzle a moderate amount of white chocolate on a few of the ones shown above to make them look prettier.\n\nTo help us recover from holiday gluttony, I have instituted a baking moratorium for the rest of January. (I have already violated it twice... but that\'s another story.) Once February comes around I might have to make another batch or two of biscotti. They were definitely good enough for year-round consumption. And they\'re virtuous!','Biscotti-crazy',0,'','inherit','open','open','','40-autosave','','','2009-01-22 14:49:49','2009-01-22 19:49:49','',40,'http://www.malvina.com/pier36/?p=46',0,'revision','',0),(43,1,'2009-01-21 15:47:43','2009-01-21 20:47:43','<a href=\"http://www.flickr.com/photos/insidevoice/3216162492/\" title=\"Chocolate, Hazelnut and Ginger biscotti by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3515/3216162492_5374b63895.jpg\" width=\"500\" height=\"333\" alt=\"Chocolate, Hazelnut and Ginger biscotti\" /></a>\r\n\r\nEvery December a friend of mine sends a bunch of homemade cookies out to her people all over the country. Over the years she has discovered the perfect treat for shipping far and wide: biscotti. These crunchy cookies are perfect for shipping. They\'re sturdy, they stay fresh for a couple of weeks, and they are, in her words, more \"virtuous\" than typical holiday treats. Most of the fat comes from egg yolks, which are good for you. Better than butter, anyway. \r\n\r\nThis was a revelation to me. I\'ve never paid much attention to biscotti. The coffee-shop variety don\'t appeal much to me, as they are generally rock-hard and pretty bland and, you know, too virtuous. But the homemade variety? Delicious. Packed with tasty bits of good stuff. Easy to make. And they don\'t have to be dunked in a waxen glob of white chocolate.\r\n\r\nWe made a double batches of <a href=\"http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-and-Ginger-Biscotti-102709\">chocolate, hazelnut and ginger</a> and <a href=\"http://www.epicurious.com/recipes/food/views/Pistachio-Raspberry-and-White-Chocolate-Biscotti-233428\">pistachio, raspberry and white chocolate</a> (we used cranberries instead of raspberries). I did eventually drizzle a moderate amount of white chocolate on a few of the ones shown above to make them look prettier. \r\n\r\nTo help us recover from holiday gluttony, I have instituted a baking moratorium for the rest of January. (I have already violated it twice... but that\'s another story.) Once February comes around I might have to make another batch or two of biscotti. They were definitely good enough for year-round consumption. And they\'re virtuous!','Biscotti-crazy',0,'','inherit','open','open','','40-revision-3','','','2009-01-21 15:47:43','2009-01-21 20:47:43','',40,'http://www.insidevoice.net/wp/?p=43',0,'revision','',0),(44,1,'2009-01-22 03:33:35','2009-01-22 08:33:35','<a href=\"http://www.flickr.com/photos/insidevoice/3217678480/\" title=\"Bourbon-Pecan Tart by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3486/3217678480_3ac0730596.jpg\" width=\"500\" height=\"333\" alt=\"Bourbon-Pecan Tart\" /></a>\r\n\r\nAfter completely overdoing it with the holiday biscotti, cookies, brownies, pie, cupcakes, and other assorted sweets, I declared that I wouldn\'t bake any more desserts from January 2 until February 1. It took me ten days to break that rule.\r\n\r\nI had some friends over for dinner, and I just had to make a birthday dessert for one of them. Good enough excuse, no?\r\n\r\nI made this <a href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1673138\">Bourbon-Pecan Tart</a> entirely with ingredients I already had in my kitchen (yes, I even had some Trader Joe\'s prefab pie crust in the freezer -- it was left over from the holidays). It took about 15 minutes to prep plus baking, cooling, chocolate-drizzling and more cooling time. Easy peasy. And it impressed the heck out of my lady friends.','The siren song of bourbon did me in',0,'','publish','open','open','','the-siren-song-of-bourbon-did-me-in','','','2009-01-22 03:42:00','2009-01-22 08:42:00','',0,'http://www.malvina.com/pier36/?p=44',0,'post','',0),(45,1,'2009-01-21 15:47:46','2009-01-21 20:47:46','<a href=\"http://www.flickr.com/photos/insidevoice/3216162492/\" title=\"Chocolate, Hazelnut and Ginger biscotti by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3515/3216162492_5374b63895.jpg\" width=\"500\" height=\"333\" alt=\"Chocolate, Hazelnut and Ginger biscotti\" /></a>\r\n\r\nEvery December a friend of mine sends a bunch of homemade cookies out to her people all over the country. Over the years she has discovered the perfect treat for shipping far and wide: biscotti. These crunchy cookies are perfect for shipping. They\'re sturdy, they stay fresh for a couple of weeks, and they are, in her words, more \"virtuous\" than typical holiday treats. Most of the fat comes from egg yolks, which are good for you. Better than butter, anyway. \r\n\r\nThis was a revelation to me. I\'ve never paid much attention to biscotti. The coffee-shop variety don\'t appeal much to me, as they are generally rock-hard and pretty bland and, you know, too virtuous. But the homemade variety? Delicious. Packed with tasty bits of good stuff. Easy to make. And they don\'t have to be dunked in a waxen glob of white chocolate.\r\n\r\nWe made a double batches of <a href=\"http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-and-Ginger-Biscotti-102709\">chocolate, hazelnut and ginger</a> and <a href=\"http://www.epicurious.com/recipes/food/views/Pistachio-Raspberry-and-White-Chocolate-Biscotti-233428\">pistachio, raspberry and white chocolate</a> (we used cranberries instead of raspberries). I did eventually drizzle a moderate amount of white chocolate on a few of the ones shown above to make them look prettier. \r\n\r\nTo help us recover from holiday gluttony, I have instituted a baking moratorium for the rest of January. (I have already violated it twice... but that\'s another story.) Once February comes around I might have to make another batch or two of biscotti. They were definitely good enough for year-round consumption. And they\'re virtuous!','Biscotti-crazy',0,'','inherit','open','open','','40-revision-4','','','2009-01-21 15:47:46','2009-01-21 20:47:46','',40,'http://www.malvina.com/pier36/?p=45',0,'revision','',0),(41,1,'2009-01-21 15:42:59','2009-01-21 20:42:59','<a href=\"http://www.flickr.com/photos/insidevoice/3216162492/\" title=\"Chocolate, Hazelnut and Ginger biscotti by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3515/3216162492_5374b63895.jpg\" width=\"500\" height=\"333\" alt=\"Chocolate, Hazelnut and Ginger biscotti\" /></a>\n\nEvery December a friend of mine sends a bunch of homemade cookies out to her people all over the country. Over the years she has discovered the perfect treat for shipping far and wide: biscotti. These crunchy cookies are perfect for shipping. They\'re sturdy, they stay fresh for a couple of weeks, and they are, in her words, more \"virtuous\" than typical holiday treats. Most of the fat comes from egg yolks, which are good for you. Better than butter, anyway. \n\nThis was a revelation to me. I\'ve never paid much attention to biscotti. The coffee-shop variety don\'t appeal much to me, as they are generally rock-hard and pretty bland and, you know, too virtuous. But the homemade variety? Delicious. Packed with good stuff. Easy to make. And they don\'t have to be dunked in a waxen glob of white chocolate. \n\nWe made a double batches of <a href=\"http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-and-Ginger-Biscotti-102709\">chocolate, hazelnut and ginger</a> and <a href=\"http://www.epicurious.com/recipes/food/views/Pistachio-Raspberry-and-White-Chocolate-Biscotti-233428\">pistachio, raspberry and white chocolate</a> (we used cranberries instead of raspberries). I did eventually drizzle a moderate amount of white chocolate on a few of the ones shown above to make them look prettier. \n\nTo help us recover from holiday gluttony, I have instituted a baking moratorium for the rest of January (which I have violated twice -- but that\'s another ','Biscotti-crazy',0,'','inherit','open','open','','40-revision','','','2009-01-21 15:42:59','2009-01-21 20:42:59','',40,'http://www.insidevoice.net/wp/?p=41',0,'revision','',0),(40,1,'2009-01-18 15:47:46','2009-01-18 20:47:46','<a title=\"Chocolate, Hazelnut and Ginger biscotti by (ariel), on Flickr\" href=\"http://www.flickr.com/photos/insidevoice/3216162492/\"><img src=\"http://farm4.static.flickr.com/3515/3216162492_5374b63895.jpg\" alt=\"Chocolate, Hazelnut and Ginger biscotti\" width=\"500\" height=\"333\" /></a>\r\n\r\nEvery December a friend of mine sends a bunch of homemade cookies out to her people all over the country. Over the years she has discovered the perfect treat for shipping far and wide: biscotti. These crunchy cookies are perfect for mailing. They\'re sturdy, they stay fresh for a couple of weeks, and they are, in her words, more \"virtuous\" than typical holiday treats. Most of the fat comes from egg yolks, which are good for you. Better than butter, anyway. \r\n\r\nThis was a revelation to me. I\'ve never paid much attention to biscotti. The coffee-shop variety don\'t appeal much to me, as they are generally rock-hard and pretty bland and, you know, too virtuous. But the homemade variety? Delicious. Packed with tasty bits of good stuff. And they don\'t have to be dunked in a waxen glob of white chocolate.\r\n\r\nThey\'re easy to make, too. You mix up the dough and form it into a log on a cookie sheet. This log gets baked and cooled, then cut into the familiar biscotti slices. The biscotti go back into the oven for a few more minutes to get their characteristic crunch.\r\n\r\nWe made a double batches of <a href=\"http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-and-Ginger-Biscotti-102709\">chocolate, hazelnut and ginger</a> and <a href=\"http://www.epicurious.com/recipes/food/views/Pistachio-Raspberry-and-White-Chocolate-Biscotti-233428\">pistachio, raspberry and white chocolate</a> (we used cranberries instead of raspberries). I did eventually drizzle a moderate amount of white chocolate on a few of the ones shown above to make them look prettier.\r\n\r\nTo help us recover from holiday gluttony, I have instituted a baking moratorium for the rest of January. (I have already violated it twice... but that\'s another story.) Once February comes around I might have to make another batch or two of biscotti. They were definitely good enough for year-round consumption. And they\'re virtuous!','Biscotti-crazy',0,'','publish','open','open','','biscotti-crazy','','','2009-01-22 14:50:04','2009-01-22 19:50:04','',0,'http://www.insidevoice.net/wp/?p=40',0,'post','',0),(42,1,'2009-01-21 15:47:40','2009-01-21 20:47:40','<a href=\"http://www.flickr.com/photos/insidevoice/3216162492/\" title=\"Chocolate, Hazelnut and Ginger biscotti by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3515/3216162492_5374b63895.jpg\" width=\"500\" height=\"333\" alt=\"Chocolate, Hazelnut and Ginger biscotti\" /></a>\n\nEvery December a friend of mine sends a bunch of homemade cookies out to her people all over the country. Over the years she has discovered the perfect treat for shipping far and wide: biscotti. These crunchy cookies are perfect for shipping. They\'re sturdy, they stay fresh for a couple of weeks, and they are, in her words, more \"virtuous\" than typical holiday treats. Most of the fat comes from egg yolks, which are good for you. Better than butter, anyway. \n\nThis was a revelation to me. I\'ve never paid much attention to biscotti. The coffee-shop variety don\'t appeal much to me, as they are generally rock-hard and pretty bland and, you know, too virtuous. But the homemade variety? Delicious. Packed with tasty bits of good stuff. Easy to make. And they don\'t have to be dunked in a waxen glob of white chocolate.\n\nWe made a double batches of <a href=\"http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-and-Ginger-Biscotti-102709\">chocolate, hazelnut and ginger</a> and <a href=\"http://www.epicurious.com/recipes/food/views/Pistachio-Raspberry-and-White-Chocolate-Biscotti-233428\">pistachio, raspberry and white chocolate</a> (we used cranberries instead of raspberries). I did eventually drizzle a moderate amount of white chocolate on a few of the ones shown above to make them look prettier. \n\nTo help us recover from holiday gluttony, I have instituted a baking moratorium for the rest of January. (I have already violated it twice... but that\'s another story.) Once February comes around I might have to make another batch or two of biscotti. They were definitely good enough for year-round consumption. And they\'re virtuous!','Biscotti-crazy',0,'','inherit','open','open','','40-revision-2','','','2009-01-21 15:47:40','2009-01-21 20:47:40','',40,'http://www.insidevoice.net/wp/?p=42',0,'revision','',0),(47,1,'2009-01-22 03:30:44','2009-01-22 08:30:44','After completely overdoing it with the holiday biscotti, cookies, brownies, pie, cupcakes, and other assorted desserts, I declared that I wouldn\'t bake any more desserts from January 2 until February 1. It took me ten days to break that rule.\n\nI had some friends over for dinner, and I just had to make a birthday dessert for one of them. Good enough excuse, no?\n\nI made this &lt;a href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1673138\"&gt;Bourbon-Pecan Tart&lt;/a&gt; entirely with ingredients I had in my pantry (yes, I even had some Trader Joe\'s prefab pie crust in the freezer -- left over from the holidays). It took about 15 minutes to prep plus baking, cooling, chocolate-drizzling and more cooling time. Easy peasy. And it impressed the heck out of my lady friends.','I couldn\'t resist the bourbon.',0,'','inherit','open','open','','44-revision','','','2009-01-22 03:30:44','2009-01-22 08:30:44','',44,'http://www.malvina.com/pier36/?p=47',0,'revision','',0),(48,1,'2009-01-22 03:31:48','2009-01-22 08:31:48','<a href=\"http://www.flickr.com/photos/insidevoice/3217678480/\" title=\"Bourbon-Pecan Tart by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3486/3217678480_3ac0730596.jpg\" width=\"500\" height=\"333\" alt=\"Bourbon-Pecan Tart\" /></a>\n\nAfter completely overdoing it with the holiday biscotti, cookies, brownies, pie, cupcakes, and other assorted desserts, I declared that I wouldn\'t bake any more desserts from January 2 until February 1. It took me ten days to break that rule.\n\nI had some friends over for dinner, and I just had to make a birthday dessert for one of them. Good enough excuse, no?\n\nI made this <a href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1673138\"&gt;Bourbon-Pecan Tart>/a&gt; entirely with ingredients I had in my pantry (yes, I even had some Trader Joe\'s prefab pie crust in the freezer -- left over from the holidays). It took about 15 minutes to prep plus baking, cooling, chocolate-drizzling and more cooling time. Easy peasy. And it impressed the heck out of my lady friends.','I couldn\'t resist the bourbon.',0,'','inherit','open','open','','44-revision-2','','','2009-01-22 03:31:48','2009-01-22 08:31:48','',44,'http://www.malvina.com/pier36/?p=48',0,'revision','',0),(49,1,'2009-01-22 03:32:06','2009-01-22 08:32:06','<a href=\"http://www.flickr.com/photos/insidevoice/3217678480/\" title=\"Bourbon-Pecan Tart by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3486/3217678480_3ac0730596.jpg\" width=\"500\" height=\"333\" alt=\"Bourbon-Pecan Tart\" /></a>\r\n\r\nAfter completely overdoing it with the holiday biscotti, cookies, brownies, pie, cupcakes, and other assorted desserts, I declared that I wouldn\'t bake any more desserts from January 2 until February 1. It took me ten days to break that rule.\r\n\r\nI had some friends over for dinner, and I just had to make a birthday dessert for one of them. Good enough excuse, no?\r\n\r\nI made this <a href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1673138\">Bourbon-Pecan Tart</a> entirely with ingredients I had in my pantry (yes, I even had some Trader Joe\'s prefab pie crust in the freezer -- left over from the holidays). It took about 15 minutes to prep plus baking, cooling, chocolate-drizzling and more cooling time. Easy peasy. And it impressed the heck out of my lady friends.','I couldn\'t resist the bourbon.',0,'','inherit','open','open','','44-revision-3','','','2009-01-22 03:32:06','2009-01-22 08:32:06','',44,'http://www.malvina.com/pier36/?p=49',0,'revision','',0),(50,1,'2009-01-22 03:33:06','2009-01-22 08:33:06','<a href=\"http://www.flickr.com/photos/insidevoice/3217678480/\" title=\"Bourbon-Pecan Tart by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3486/3217678480_3ac0730596.jpg\" width=\"500\" height=\"333\" alt=\"Bourbon-Pecan Tart\" /></a>\n\nAfter completely overdoing it with the holiday biscotti, cookies, brownies, pie, cupcakes, and other assorted sweets, I declared that I wouldn\'t bake any more desserts from January 2 until February 1. It took me ten days to break that rule.\n\nI had some friends over for dinner, and I just had to make a birthday dessert for one of them. Good enough excuse, no?\n\nI made this <a href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1673138\">Bourbon-Pecan Tart</a> entirely with ingredients I had in my pantry (yes, I even had some Trader Joe\'s prefab pie crust in the freezer -- left over from the holidays). It took about 15 minutes to prep plus baking, cooling, chocolate-drizzling and more cooling time. Easy peasy. And it impressed the heck out of my lady friends.','The siren song of bourbon did me in',0,'','inherit','open','open','','44-revision-4','','','2009-01-22 03:33:06','2009-01-22 08:33:06','',44,'http://www.malvina.com/pier36/?p=50',0,'revision','',0),(51,1,'2009-01-22 03:33:35','2009-01-22 08:33:35','<a href=\"http://www.flickr.com/photos/insidevoice/3217678480/\" title=\"Bourbon-Pecan Tart by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3486/3217678480_3ac0730596.jpg\" width=\"500\" height=\"333\" alt=\"Bourbon-Pecan Tart\" /></a>\r\n\r\nAfter completely overdoing it with the holiday biscotti, cookies, brownies, pie, cupcakes, and other assorted sweets, I declared that I wouldn\'t bake any more desserts from January 2 until February 1. It took me ten days to break that rule.\r\n\r\nI had some friends over for dinner, and I just had to make a birthday dessert for one of them. Good enough excuse, no?\r\n\r\nI made this <a href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1673138\">Bourbon-Pecan Tart</a> entirely with ingredients I had in my pantry (yes, I even had some Trader Joe\'s prefab pie crust in the freezer -- left over from the holidays). It took about 15 minutes to prep plus baking, cooling, chocolate-drizzling and more cooling time. Easy peasy. And it impressed the heck out of my lady friends.','The siren song of bourbon did me in',0,'','inherit','open','open','','44-revision-5','','','2009-01-22 03:33:35','2009-01-22 08:33:35','',44,'http://www.malvina.com/pier36/?p=51',0,'revision','',0),(52,1,'2009-01-22 03:41:00','2009-01-22 08:41:00','<a href=\"http://www.flickr.com/photos/insidevoice/3217678480/\" title=\"Bourbon-Pecan Tart by (ariel), on Flickr\"><img src=\"http://farm4.static.flickr.com/3486/3217678480_3ac0730596.jpg\" width=\"500\" height=\"333\" alt=\"Bourbon-Pecan Tart\" /></a>\r\n\r\nAfter completely overdoing it with the holiday biscotti, cookies, brownies, pie, cupcakes, and other assorted sweets, I declared that I wouldn\'t bake any more desserts from January 2 until February 1. It took me ten days to break that rule.\r\n\r\nI had some friends over for dinner, and I just had to make a birthday dessert for one of them. Good enough excuse, no?\r\n\r\nI made this <a href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1673138\">Bourbon-Pecan Tart</a> entirely with ingredients I had in my pantry (yes, I even had some Trader Joe\'s prefab pie crust in the freezer -- it was left over from the holidays). It took about 15 minutes to prep plus baking, cooling, chocolate-drizzling and more cooling time. Easy peasy. And it impressed the heck out of my lady friends.','The siren song of bourbon did me in',0,'','inherit','open','open','','44-revision-6','','','2009-01-22 03:41:00','2009-01-22 08:41:00','',44,'http://www.malvina.com/pier36/?p=52',0,'revision','',0),(53,1,'2009-01-22 02:17:39','2009-01-22 07:17:39','<a title=\"Chocolate, Hazelnut and Ginger biscotti by (ariel), on Flickr\" href=\"http://www.flickr.com/photos/insidevoice/3216162492/\"><img src=\"http://farm4.static.flickr.com/3515/3216162492_5374b63895.jpg\" alt=\"Chocolate, Hazelnut and Ginger biscotti\" width=\"500\" height=\"333\" /></a>\r\n\r\nEvery December a friend of mine sends a bunch of homemade cookies out to her people all over the country. Over the years she has discovered the perfect treat for shipping far and wide: biscotti. These crunchy cookies are perfect for shipping. They\'re sturdy, they stay fresh for a couple of weeks, and they are, in her words, more \"virtuous\" than typical holiday treats. Most of the fat comes from egg yolks, which are good for you. Better than butter, anyway. \r\n\r\nThis was a revelation to me. I\'ve never paid much attention to biscotti. The coffee-shop variety don\'t appeal much to me, as they are generally rock-hard and pretty bland and, you know, too virtuous. But the homemade variety? Delicious. Packed with tasty bits of good stuff. Easy to make. And they don\'t have to be dunked in a waxen glob of white chocolate.\r\n\r\nWe made a double batches of <a href=\"http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-and-Ginger-Biscotti-102709\">chocolate, hazelnut and ginger</a> and <a href=\"http://www.epicurious.com/recipes/food/views/Pistachio-Raspberry-and-White-Chocolate-Biscotti-233428\">pistachio, raspberry and white chocolate</a> (we used cranberries instead of raspberries). I did eventually drizzle a moderate amount of white chocolate on a few of the ones shown above to make them look prettier.\r\n\r\nTo help us recover from holiday gluttony, I have instituted a baking moratorium for the rest of January. (I have already violated it twice... but that\'s another story.) Once February comes around I might have to make another batch or two of biscotti. They were definitely good enough for year-round consumption. And they\'re virtuous!','Biscotti-crazy',0,'','inherit','open','open','','40-revision-5','','','2009-01-22 02:17:39','2009-01-22 07:17:39','',40,'http://www.malvina.com/pier36/?p=53',0,'revision','',0),(54,1,'2009-01-22 14:46:54','2009-01-22 19:46:54','<a title=\"Chocolate, Hazelnut and Ginger biscotti by (ariel), on Flickr\" href=\"http://www.flickr.com/photos/insidevoice/3216162492/\"><img src=\"http://farm4.static.flickr.com/3515/3216162492_5374b63895.jpg\" alt=\"Chocolate, Hazelnut and Ginger biscotti\" width=\"500\" height=\"333\" /></a>\r\n\r\nEvery December a friend of mine sends a bunch of homemade cookies out to her people all over the country. Over the years she has discovered the perfect treat for shipping far and wide: biscotti. These crunchy cookies are perfect for shipping. They\'re sturdy, they stay fresh for a couple of weeks, and they are, in her words, more \"virtuous\" than typical holiday treats. Most of the fat comes from egg yolks, which are good for you. Better than butter, anyway. \r\n\r\nThis was a revelation to me. I\'ve never paid much attention to biscotti. The coffee-shop variety don\'t appeal much to me, as they are generally rock-hard and pretty bland and, you know, too virtuous. But the homemade variety? Delicious. Packed with tasty bits of good stuff. Easy to make. And they don\'t have to be dunked in a waxen glob of white chocolate.\r\n\r\nWe made a double batches of <a href=\"http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-and-Ginger-Biscotti-102709\">chocolate, hazelnut and ginger</a> and <a href=\"http://www.epicurious.com/recipes/food/views/Pistachio-Raspberry-and-White-Chocolate-Biscotti-233428\">pistachio, raspberry and white chocolate</a> (we used cranberries instead of raspberries). I did eventually drizzle a moderate amount of white chocolate on a few of the ones shown above to make them look prettier.\r\n\r\nTo help us recover from holiday gluttony, I have instituted a baking moratorium for the rest of January. (I have already violated it twice... but that\'s another story.) Once February comes around I might have to make another batch or two of biscotti. They were definitely good enough for year-round consumption. And they\'re virtuous!','Biscotti-crazy',0,'','inherit','open','open','','40-revision-6','','','2009-01-22 14:46:54','2009-01-22 19:46:54','',40,'http://www.malvina.com/pier36/?p=54',0,'revision','',0),(64,1,'2009-02-05 19:32:20','2009-02-06 00:32:20','','chocolate',0,'','inherit','open','open','','chocolate','','','2009-02-05 19:32:20','2009-02-06 00:32:20','',58,'http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate.jpg',0,'attachment','image/jpeg',0),(67,1,'2009-02-05 19:37:19','2009-02-06 00:37:19','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\n\n...and lots of dairy fat. \n\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank God for my Cuisinart. \n\nAnd every few years we throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to t','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-2','','','2009-02-05 19:37:19','2009-02-06 00:37:19','',58,'http://www.malvina.com/pier36/?p=67',0,'revision','',0),(58,1,'2009-02-05 16:48:54','2009-02-05 21:48:54','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank god for my Cuisinart. \r\n\r\nEvery few years we also throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to put that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the Non-Pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThis lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake you can see a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\r\n\r\nHappy (slightly belated) new year. If you want to come to next year\'s party, drop me a line!','Ringing in the new year with bacon',0,'','publish','open','open','','ringing-in-the-new-year-with-bacon','','','2009-02-05 19:49:21','2009-02-06 00:49:21','',0,'http://www.malvina.com/pier36/?p=58',0,'post','',0),(59,1,'2009-01-30 00:49:04','2009-01-30 05:49:04','','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision','','','2009-01-30 00:49:04','2009-01-30 05:49:04','',58,'http://www.malvina.com/pier36/?p=59',0,'revision','',0),(63,1,'2009-02-05 19:31:54','2009-02-06 00:31:54','','cheese',0,'','inherit','open','open','','cheese','','','2009-02-05 19:31:54','2009-02-06 00:31:54','',58,'http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese.jpg',0,'attachment','image/jpeg',0),(65,1,'2009-02-05 19:32:32','2009-02-06 00:32:32','','meringue',0,'','inherit','open','open','','meringue','','','2009-02-05 19:32:32','2009-02-06 00:32:32','',58,'http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue.jpg',0,'attachment','image/jpeg',0),(66,1,'2009-02-05 19:32:42','2009-02-06 00:32:42','','pig',0,'','inherit','open','open','','pig','','','2009-02-05 19:32:42','2009-02-06 00:32:42','',58,'http://www.malvina.com/wp/wp-content/uploads/2009/02/pig.jpg',0,'attachment','image/jpeg',0),(68,1,'2009-02-05 19:40:11','2009-02-06 00:40:11','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\n\n...and lots of dairy fat. \n\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank God for my Cuisinart. \n\nAnd every few years we throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to throw that challenge out there for them. \n\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the non-pie division.\n\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\n\nThe lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\n\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\n\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it was absolutely fanastic.\n\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\n\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\n\nSo there yo','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-3','','','2009-02-05 19:40:11','2009-02-06 00:40:11','',58,'http://www.malvina.com/pier36/?p=68',0,'revision','',0),(69,1,'2009-02-05 19:40:15','2009-02-06 00:40:15','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank God for my Cuisinart. \r\n\r\nAnd every few years we throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to throw that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the non-pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThe lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it was absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nSo there you have it.','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-4','','','2009-02-05 19:40:15','2009-02-06 00:40:15','',58,'http://www.malvina.com/pier36/?p=69',0,'revision','',0),(70,1,'2009-02-05 19:40:19','2009-02-06 00:40:19','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank God for my Cuisinart. \r\n\r\nAnd every few years we throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to throw that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the non-pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThe lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it was absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nSo there you have it.','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-5','','','2009-02-05 19:40:19','2009-02-06 00:40:19','',58,'http://www.malvina.com/pier36/?p=70',0,'revision','',0),(71,1,'2009-02-05 19:43:52','2009-02-06 00:43:52','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank God for my Cuisinart. \r\n\r\nAnd every few years we throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to throw that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the non-pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThe lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\r\n\r\nHappy (slightly belated) new year. If you want to come to next year\'s party, drop me a line!','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-6','','','2009-02-05 19:43:52','2009-02-06 00:43:52','',58,'http://www.malvina.com/pier36/?p=71',0,'revision','',0),(72,1,'2009-02-05 19:44:03','2009-02-06 00:44:03','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank God for my Cuisinart. \r\n\r\nAnd every few years we throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to throw that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the non-pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThe lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\r\n\r\nHappy (slightly belated) new year. If you want to come to next year\'s party, drop me a line!','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-7','','','2009-02-05 19:44:03','2009-02-06 00:44:03','',58,'http://www.malvina.com/pier36/?p=72',0,'revision','',0),(73,1,'2009-02-05 19:45:11','2009-02-06 00:45:11','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank God for my Cuisinart. \r\n\r\nAnd every few years we throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to put that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the Non-Pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThe lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\r\n\r\nHappy (slightly belated) new year. If you want to come to next year\'s party, drop me a line!','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-8','','','2009-02-05 19:45:11','2009-02-06 00:45:11','',58,'http://www.malvina.com/pier36/?p=73',0,'revision','',0),(74,1,'2009-02-05 19:45:32','2009-02-06 00:45:32','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank god for my Cuisinart. \r\n\r\nAnd every few years we throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to put that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the Non-Pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThe lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\r\n\r\nHappy (slightly belated) new year. If you want to come to next year\'s party, drop me a line!','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-9','','','2009-02-05 19:45:32','2009-02-06 00:45:32','',58,'http://www.malvina.com/pier36/?p=74',0,'revision','',0),(75,1,'2009-02-05 19:46:01','2009-02-06 00:46:01','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank god for my Cuisinart. \r\n\r\nEvery few years we also throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to put that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the Non-Pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThe lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\r\n\r\nHappy (slightly belated) new year. If you want to come to next year\'s party, drop me a line!','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-10','','','2009-02-05 19:46:01','2009-02-06 00:46:01','',58,'http://www.malvina.com/pier36/?p=75',0,'revision','',0),(76,1,'2009-02-05 19:46:44','2009-02-06 00:46:44','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank god for my Cuisinart. \r\n\r\nEvery few years we also throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to put that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the Non-Pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThis lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake there is a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\r\n\r\nHappy (slightly belated) new year. If you want to come to next year\'s party, drop me a line!','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-11','','','2009-02-05 19:46:44','2009-02-06 00:46:44','',58,'http://www.malvina.com/pier36/?p=76',0,'revision','',0),(77,1,'2009-02-05 19:48:36','2009-02-06 00:48:36','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\n\n...and lots of dairy fat. \n\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank god for my Cuisinart. \n\nEvery few years we also throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to put that challenge out there for them. \n\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the Non-Pie division.\n\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\n\nThis lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\n\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\n\nSitting between the meringue pie and the choco-bacon cake you can see a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\n\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\n\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\n\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\n\nHappy (slightly belated) new year. If you want to come to next year\'s party, drop me a line!','Ringing in the new year with bacon',0,'','inherit','open','open','','58-revision-12','','','2009-02-05 19:48:36','2009-02-06 00:48:36','',58,'http://www.malvina.com/pier36/?p=77',0,'revision','',0),(78,1,'2009-02-05 19:48:54','2009-02-06 00:48:54','<img class=\"size-medium wp-image-63 alignnone\" title=\"cheese\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/cheese-500x332.jpg\" alt=\"cheese\" width=\"500\" height=\"332\" />\r\n\r\n...and lots of dairy fat. \r\n\r\nWe have a New Year\'s Day tradition in our household. We invite a bunch of people over to eat black-eyed peas, collard greens, cornbread, mac &amp; cheese, and other Southern stuff. That\'s four pounds of shredded sharp cheddar up there. Thank god for my Cuisinart. \r\n\r\nEvery few years we also throw in a dessert contest. This year we offered bonus points for bacon desserts. We have friends who are talented bakers and we just wanted to put that challenge out there for them. \r\n\r\nFirst is Brooke\'s chocolate-bacon cheesecake with chocolate ganache. Brooke used to bake professionally and it shows. Beautiful. There was applewood-smoked bacon both *in* the cheesecake and on top. She used a pound of bacon! This entry won the Non-Pie division.\r\n\r\n<img class=\"alignnone size-medium wp-image-64\" title=\"chocolate\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/chocolate-500x332.jpg\" alt=\"chocolate\" width=\"500\" height=\"332\" />\r\n\r\nThis lemon meringue pie was Julie\'s entry. BEAUTIFUL. I know she slaved to get that meringue just perfect.\r\n\r\n<img class=\"alignnone size-medium wp-image-65\" title=\"meringue\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/meringue-500x332.jpg\" alt=\"meringue\" width=\"500\" height=\"332\" />\r\n\r\nSitting between the meringue pie and the choco-bacon cake you can see a sort of sad-looking key lime pie made by our friend Dan, who only recently took up an interest in cooking. And you know what? HE WON THE PIE DIVISION. It wasn\'t very pretty, but it tasted absolutely fanastic.\r\n\r\nAlso pictured is a maple-bacon cupcake with a vanilla frosting pig on it. Christina (who has been to every one of our NYD parties) got second in the non-pie division for these.\r\n\r\n<img class=\"alignnone size-medium wp-image-66\" title=\"pig\" src=\"http://www.malvina.com/wp/wp-content/uploads/2009/02/pig-500x332.jpg\" alt=\"pig\" width=\"500\" height=\"332\" />\r\n\r\nThese four entries all won <a href=\"http://www.insidevoice.net/archives/2009/01/holding_pots.html\">potholders</a>. There was also a fifth entry, a pecan-whiskey cake, which wins points for being Southern and containing booze. However, the cake showed up too late for the judging. We had a consolation prize reserved for just such an entry: we had found an unused but slightly damp sudoku book in a box of books at a remote trailhead in Humboldt County over the weekend and rescued it from certain death by rain. Put a ribbon on it and voila! It\'s a prize.\r\n\r\nHappy (slightly belated) new year. 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Read more about me at <a href=\"http://www.insidevoice.net/\">Inside Voice</a>.','About',0,'','inherit','open','open','','2-autosave','','','2009-12-30 15:19:20','2009-12-30 20:19:20','',2,'http://www.malvina.com/pier36/archives/81',0,'revision','',0);

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