First off, you may be asking, “exactly how many miles is a 5K?” A 5K is 3.1 miles. We’re here to help you achieve your goal of beginning to run your first 5K. Too many people have been turned off of running simply by trying to start off too fast. Their bodies rebel, and they wind up miserable, wondering why anyone would possibly want to run in the first place.
You should ease into your 5K training plan gradually. In fact, the beginners’ program we outline here is less of a running regimen than a walking and jogging program. The idea is to transform you from couch potato to runner, getting you to begin running a 5K or 3.1 miles and on a regular basis in just two months. READ MORE
Stollen is a traditional German cake made with dry fruits and topped with sugar, powdered sugar, or a glazed icing. Much like a fruitcake, the cake incorporates chopped candied fruit, dried fruit, nuts and spices. Usually made in a loaf, it is commonly eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen. A similar cake, found in Dutch cuisine, is called a Kerststol in Dutch, while in Italian cuisine the panettone also shows a likeness.
The Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and the most famous Stollen is still the Dresdner Stollen, sold, among other places, at the local Christmas market, Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This “official” Stollen is produced by only 150 Dresden bakers.
Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662-1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion.
Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 meters long weighing 12 kg, which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.
The largest Stollen was baked in 2010 by Lidl, a discount supermarket chain in Germany. The Stollen was 70 meters long and was certified by the Guinness Book of World Records, at the train station of Haarlem. (Thanks Wikipedia!)
Recipe for Quicker Stollen
- 1 package (16 ounces) hot roll mix
- 1/4 cup sugar
- 1 cup warm water (120° to 130°)
- 2 tablespoons butter
- 1 egg, beaten
- 3/4 teaspoon grated lemon peel
- 1/4 teaspoon almond extract
- 1/3 cup raisins
- 1/4 cup mixed candied fruit
- 1/4 cup chopped almonds
Ingredients for Glaze
- 3/4 cup confectioners’ sugar
- 1 to 2 tablespoons milk
- Additional candied cherries and sliced almonds, optional
You can do things the easy and buy your flavored Masa or you can do what Emeril Lagasse says when he is cooking, “Kick it up a notch.” Having
prepared tamales and eaten the fruits of my labor, I suggest this recipe which call for some flavors that will certain enhance tamales and make them show stoppers.
Tamales are a true labor of love. Considering the work involved you’ll want to make good sized batches, so recruit some help!
This recipe makes 14 dozen excellent tamales (mas or menos). We like to refrigerate the masa and filling overnight. The masa seems easier to spread and the filling thickens, so more juice goes into the tamal. Plan ahead — the entire process takes two days.
This recipe calls for ingredients that are available at the grocery store here in Corpus Christi, Texas, and could probably be improved by substituting products found in Mexico.
Day 1: Prepare the Filling (Base) and the Masa
- 4-16 oz. boxes golden raisins
- 4-20 oz. cans crushed pineapple in heavy syrup
- 1/2 cup water
Put the raisins in a sauce pan. Strain the liquid from the pineapple into the raisins, add water and set aside the pineapple.
- 1/2 -cup maple syrup
- 1/4 -cup honey
- 1/4 -cup cane syrup
- 1 tsp fresh nutmeg
- 1/2 tsp ginger
- 1 tsp cardamom
- 1/2 tsp ground coriander
- 3 Tbs Mexican vanilla
- 1 Tbs rice vinegar
1 1/2 Tbs shoyu (Shoyu is traditional Japanese soy sauce. Shoyu is high in glutamic acid, the precursor to MSG. “Tree of Life” brand is unpasteurized and very tasty.)
Something to keep in mind when you season the masa and filling; steaming leaches out spices and salt, so use intense flavors.
Cook the raisin mixture until the raisins are fully hydrated (fat and swollen).
Strain the raisins and add a cup of Kahlua to this reserve liquid.
Place raisins, reserve liquid and the drained pineapple in separate containers.
- 3 -5 Lb. bags fresh white corn masa
- 3- cups pecan meal (roasted)
- 2-lbs. Brown Sugar
- 4-lbs Unsalted Butter
- 2-Cups corn oil
- 2-Cups lard (melted)
- 2-3.5 oz. packet of Pasta de Achiote
- 4- Tbs salt
Roast 3 cups of pecan meal in the oven — on a cookie sheet for 20 minutes @ 300°F. Remove the roasted pecan meal from the oven and add 2 lbs. of brown sugar and 2 Tbs cinnamon. Stir until cool and then sift.
In a large bowl, thoroughly mix the following: white corn masa, melted butter, lard, oil, pulverised dried Achiote paste, 4 cups of raisin reserve, 2 cups pecan meal mix, and 4 Tbs salt.
Refrigerate overnight (seems to spread more evenly).
Filling: Yesterday you made the Base and today you will complete the Filling.
- 1-14 oz. can Eagle Brand Milk
- 1- 5 oz. jar of Bonne Maman’s Cherry Compote
- 1-14 oz. bag Baker’s Sweetened Coconut
- Traditional Shoyu (Japanese soy sauce)
- 2- 10oz bags Pecan Halves
In a large bowl mix the following: raisins, pineapple, last cup of reserve, 1-14 oz. can Eagle Brand milk, 1- 5 oz. jar of Bonne Maman’s Cherry Compote, 1- 14 oz. bag Baker’s Sweetened Coconut, 1 cup Shoyu, 1 cup vanilla, 1 cup Kahlua, 5 cups pecan meal mix, 2- 10 oz. bags pecan halves and 1 lb melted butter.
Put this mixture back into the fridge.
Corn Husk covering for the Tamales
5-6 oz. packs of dry corn shucks
To soften the corn shucks, place all of the hojas in 2.5 gallons of water. Bring the pot to a boil, simmer for 1 hour, then turn off the heat and let the shucks soak for one more hour. Once they’ve soaked, drain them.
Sort through the hojas (shucks) and pick out small ones. Lay these smaller shucks flat in the bottom of the pot, on top of the steamer rack, to act as a cushion for the tamales.
Clean off any debris from the remaining hojas and stack them in piles, ready to fill.
Let the fun begin!
Making the Tamales
The Pot: We have three different steamers we use, depending on how many tamales we are making. We bought our tamal steamers here in the States (imported from Mexico). The pot that holds 14 dozen is 17″ in diameter and 13″ tall. Something they all have in common is a rack that nests towards the bottom to support the tamales well above the boiling water, so any large steamer that accomplishes this will work.
Put your steamer on the stove and add water to a level a couple of inches below the rack.
Organize your work space into an assembly line: hojas, masa, filling…..
The “Spreader” takes an hoja and spreads it out flat on a plate (or small tray). The typical corn shuck is somewhat triangular — arrange the hoja with the narrow end pointed away from you. Using a spatula, spoon or butter knife (we’ve been spoiled using the small stainless spreaders available at restaurant supply houses) spread a heaping tablespoon of masa so that it covers the lower 2/3′s of the right 4 inches of the hoja, and pass it to the “Filler”.
The “Filler” takes a heaping teaspoon of filling and spreads it over the length of the masa, and then rolls it closed — starting with the filled side. Fold the unfilled narrow end over and place the tamales around the pot. Put the tamales shoulder-to shoulder, with the open end of each tamal facing up.
(Note: how much masa and filler you use is a matter of personal preference.)
After the pot is filled (isn’t that a grand sight!), place the lid on and bring to a boil. Reduce the heat to maintain a steady boil and steam the tamales for an hour. If you have to add more water, be sure it is boiling hot.
Tamal Test: Take a tamal from the middle of the pot, let it cool for ten minutes and then taste. Cooling the tamal for ten minutes will stiffen it if the masa is properly “set”. If the masa hasn’t “set” yet and is still “doughy”, keep cooking for an additional 30 minutes. Test another tamal and repeat this sequence until they are all done.
After your tamales have cooled, wrap any you can’t eat soon in foil. Tamales freeze well and can be quickly reheated by steaming.
TV tables are a common staples in many homes. Whether you are an admitted Before_and_aftercouch potato or you find yourself gathering with friends around a TV often a TV table is pulled out. The question is, “Does it have to look so boring?” After all you are entertaining and shouldn’t a TV table reflect my style as any constant piece of furniture in your home.
A friend of mine by the name of Anna Stone is absolutely incredible when it comes to design. At visit to her home, I was struck with what she did to her TV table. Here are a few quick ideas for design. This turned out to have bronze hue.
What you will need:
- Gold Spray paint
- Black paint at the edge to cover blemishes.
- Paper towel used to imprint the edge
If you have a smaller holiday celebration , you are probably destined to turkey leftovers. Here is a listing of innovative recipes to do with turkey:
http://eugeenapatterson.com-I find that with this diabetes I can be disciplined most of the time except during the holiday season. Who in their right mind is not tempted by the scent of gooey desserts and those traditional dishes like mac & cheese and cornbread dressing? Well, I am tempted but can’t afford to give in to it with this diabetes.
Chef Harris kindly sent me some tips that I’m going to share with you and think you should share too. This is what she said:
- Use sweetener in your coffee and tea. Keep a tiny amount of a natural sweetener like agave nectar or honey in your pocketbook at all times for when you’re away from home.
- Don’t over indulge in starches. I know that’s easier said than done but take only a tablespoon of dressing, mac & cheese or mashed potatoes. Have a bit more of the green bean casserole instead or best of all, green beans without all of the extra stuff in the casserole.
- Have someone else fix your plate. This always works better than you fixing it. Tell them to give you only a tiny bit of everything. If there’s something there you know you shouldn’t have, be brave and tell them to skip it and give you a little extra of something safe and healthy.