Does anyone know how to prepare horse radish?

Perhaps next time I’ll by some and pick a recipe with which to experiment.

Black and White Wednesday – A Culinary Gallery – Week #32. 

Created by Susan of The Well-Seasoned Cook.  Guest host: Simona of Briciole.

Paz

A friendly game of chess on the sidewalk.   Notice the woman whose back is turned to the camera:  She was enjoying the game and her meal of sushi rolls. 

Happy New York Monday!

Paz

Sushi Rolls

A table that needs to be cleared after lunch.   From the remnants in the plate and empty dishes, I think everyone must have enjoyed their meal.

Paz

Black and White Wednesday – A Culinary Gallery – Week #31. 

Created by Susan of The Well-Seasoned Cook.  Guest host:  Siri of Cooking with Siri.

Brownstones in Harlem.

Happy New York Monday!

Paz  xoxo

On St. Patrick’s Day, I finally made Irish Soda Bread!   I’d always wanted to make this bread and saved different recipes, which I’d come across in the past.  However, for some reason or another, I never got a chance to do so — until a post by Mari of Mari’s Cakes inspired me.   She had baked the bread for the first time and her excitement was contagious because that very day, I made my own Irish Soda Bread, too.  Yay!  Thanks for the inspiration, Mari!  I enjoyed my Irish Soda Bread and I plan on making it more than once a year. 

Paz

Irish Soda Bread

Mari’s Cakes

Ingredients:
4- 4½ cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
4 Tablespoons white sugar
½ teaspoon salt
½ cup margarine, softened at room temperature
1¼ raisins, that have been previously soaked in water for 20 minutes and drained
1 cup buttermilk or yogurt at room temperature
1 egg at room temperature

Preparation:
1. Preheat oven to 375?F (190?C). Lightly grease a large baking sheet.
2. In a bowl, mix 4 cups flour, baking powder, baking soda, sugar and salt. Add margarine and mix with two knives or hand until it resembles coarse meal. Add in raisins and mix in well.
3. Stir in the buttermilk and egg lightly beaten. If the the remaining ½ cup of flour is needed, add it now and knead dough on a lightly floured surface no more than 2 minutes. Form dough into a round shape and place on baking sheet. With a sharp knife cut an ‘X’ into the top of the loaf.
4. Bake for 30 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Serve warm. This bread tastes best when it’s freshly baked. Mari’s NOTE: I have just tasted it this morning and although it might feel a little denser, it tastes better than yesterday!