r y u.

The Fresh Ten Commandments: The Fresh Ten

nevver:

  1. You shall treat all people with respect regardless of race, color, creed, religion, sex, sexual orientation, gender identity, disability, age, or national origin.
  2. You shall not kill, assault, nor intimidate with threats of physical violence.
  3. You shall not rape, sexually coerce, nor intimidate with threats of sexual violence. 
  4. You shall cultivate intellectual curiosity, be open to new ideas, and  respect the scientific method.
  5. You shall not cheat, nor cheat others out of what is rightfully theirs.
  6. You shall not lie, deceive, nor spread lies about others. 
  7. You shall not steal, that is to say take or use what rightfully belongs to another person in a manner that causes harm. (Stealing is a trickier concept than it once was. How do you say yes to Fair Use and no to software patents?)
  8. You shall keep your promises.
  9. You shall not waste natural resources nor pollute the shared environment.
  10. You shall take responsibility for your actions and their consequences.
The Fresh Ten

darkchef:

Red Curry, Coconut, Garlic, and Ginger Infused Steamed Clams
Ingredients
  • 2 tablespoons butter
  • 3 cloves fresh garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 teaspoons red curry paste
  • 2 teaspoons fish sauce
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
  • 3 tablespoons fresh cilantro, chopped
  • optional 1 small lime cut into wedges
Cooking Instructions
  1. Melt the butter in a medium pot over medium heat.
  2. Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
  3. Add the red curry paste and the fish sauce.
  4. Stir the paste until it has thinned out with the butter.
  5. Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
  6. Add the clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
  7. Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
  8. Serve additional lime wedges on the site.Enjoy!

(via dorkchef-deactivated20130404)

prettygirlfood:

Sugar Cookies Recipe
Ingredients:1 cup butter (softened)1 cup sugar2 eggs½ teaspoon vanilla extract½ teaspoon almond extract3 ¼ cups all purpose flour½ teaspoon baking soda½ teaspoon baking powder½ teaspoon saltFrosting-2 cups confectioners’ sugar (sifted)1-3 tablespoons milk (more or less as needed to achieve spreading consitancy)1 tablespoon light corn syrup¼ teaspoon almond extractfood coloring (optional)
Cooking Instructions:
Step 1: In a large mixing bowl combine butter with sugar, eggs, almond and vanilla extract. Beat until lightly and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually mix flour mixture into butter mixture until well blended. Cover with plastic wrap and refrigerate for 2 hours.Step 2: Pre-heat the oven to 400 degrees. Line cookie sheets with parchment paper. On a lightly flowered surface roll out dough to ¼” thickness. Cut into desires shapes with cookie cutters. Place cookies 2 inches apartment on cookie sheets. Place into the oven and bake 4-6 minutes. Remove cookies and cool on wire racks.Step 3: To make frosting- in a small bowl mix confectioners’ sugar with milk, start with 1-2 tablespoons of milk and add more as needed. Beat in corn syrup and almond extract until the icing is smooth. Add food coloring if desired.  Step 4: Paint the cookies with the frosting and allow to set on wax paper.

prettygirlfood:

Sugar Cookies Recipe

Ingredients:
1 cup butter (softened)
1 cup sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
3 ¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Frosting-
2 cups confectioners’ sugar (sifted)
1-3 tablespoons milk (more or less as needed to achieve spreading consitancy)
1 tablespoon light corn syrup
¼ teaspoon almond extract
food coloring (optional)

Cooking Instructions:

Step 1: In a large mixing bowl combine butter with sugar, eggs, almond and vanilla extract. Beat until lightly and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually mix flour mixture into butter mixture until well blended. Cover with plastic wrap and refrigerate for 2 hours.
Step 2: Pre-heat the oven to 400 degrees. Line cookie sheets with parchment paper. On a lightly flowered surface roll out dough to ¼” thickness. Cut into desires shapes with cookie cutters. Place cookies 2 inches apartment on cookie sheets. Place into the oven and bake 4-6 minutes. Remove cookies and cool on wire racks.
Step 3: To make frosting- in a small bowl mix confectioners’ sugar with milk, start with 1-2 tablespoons of milk and add more as needed. Beat in corn syrup and almond extract until the icing is smooth. Add food coloring if desired.  
Step 4: Paint the cookies with the frosting and allow to set on wax paper.