I created this recipe after researching pummelos. I kept finding it paired with avocados in different things, so I put together a quick salsa. I was a bit worried about the cilantro, but the final product was very tasty.
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Tag: Hallee’s Galley
While researching pummelos, I came across several referenced to candying the rind. It smelled so wonderful that I thought that I would try my hand at candying it just to try it out. I’m so glad I did. What a delicious,citrusy treat. This would be perfect on top of a cake – I will get started on pairing the perfect cake for these little sugary strips now.
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Here’s the menu for my family for the week of November 29th. As far as desserts go, My husband’s birthday is in 2 weeks. I’m going to prepare his birthday box, and include Heavenly Red Velvet Cake mini cupcakes and some Stuffed Red Velvet Cookies (not stuffed). In the meantime, our cookie jar is getting low, so I’ll probably make some whole wheat chocolate chip cookies (which I strangely don’t have a recipe up for and will rectify that soon!)
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For millenia, human beings have sought methods for healing and health holistically. It is only in the last century or so that we’ve really sought out lab-produced medicines. As wonderful and life-saving as prescription medication can be, in our focus on pharmaceuticals, we’ve lost a lot of knowledge about God provided health and healing properties that grow naturally.
Here’s the menu for my family for the week of November 22nd. As far as desserts go, we are traveling this week, so I will be washing the cookie jar in that last load of dishes and putting the cake plate away. We’ll come back next week with 4 weeks of Christmas Baking – so don’t miss that!
When my mom makes turkey gravy, she always makes giblet gravy (recipe to follow). It took me many years to learn how to make any other kind of gravy. Now that I make this recipe, it would be hard for me to say whether I prefer giblet gravy over this traditional gravy or not! It is really flavorful and the perfect compliment to the rest of your Thanksgiving feast.
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Welcome to the Thanksgiving Extravaganza! I’m so happy that you joined us!
I cooked a big Thanksgiving Dinner for my family, and am excited to share it with you! Everything has its own separate and more detailed post, so I’ve linked each one here.
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When I first read this recipe, I didn’t understand what the instructions meant. Once I started performing the actions, they made perfect sense. I’m glad I take pictures, because I’d probably explain the process to you in circles! These rolls were light and wonderful – a perfect compliment to our Thanksgiving feast – or any feast for that matter!
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Scott calls these “salads” and will eat them raw if I let him. I love them – boiled, steamed, roasted – it doesn’t matter to me. I’ve tried different seasonings, spices, and methods, and it all comes back to just simple salt and pepper and a roasting in olive oil – that makes the best way to serve them for me.
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