Monthly Archives: February 2015

Difference between: raw milk and pasteurized milk

This may be one of the more controversial Difference Betweens.

This is also one of those posts that could easily go on forever in a million different directions, so I’m going to try to give it to you on the straight and narrow: the difference between raw milk and pasteurized milk.

a half full glass of milk sitting on an outdoor wall

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Orange chicken

This is not the quickest or easiest recipe, but my God, it *is* real, Chinese, orange chicken. I had to do a double take after taking my first bite.

A big hat tip to 12 Tomatoes for this one.

Ingredients:

  • 1 cup chicken broth*
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 garlic cloves, minced
  • 1 tbsp orange zest**
  • 1 tsp Sriracha (or to taste)
  • 1/4 tsp ground ginger
  • 1/4 tsp white pepper
  • 1 1/2 pounds skinless, boneless, chicken breasts, cooked, and cut into 1-inch chunks
  • 2 tbsp and 1 cup cornstarch, divided
  • 2 large eggs, fork-beaten
  • 1 cup vegetable oil***
  • 1/2 tsp sesame seeds

*I was out, and determined not to go to the store. I added 1 tsp of chicken bouillon to 1 cup boiling water, as suggested by my Food Substitutions Bible. It’s more akin to chicken stock than chicken broth, but it’s close enough. (Difference between stock and broth here.) 

**I had no orange zest. I used a tiny bit of lemon zest from my preserved lemons.

***I admittedly used less. It was still excellent, with the flavor spot on, but had I used more I could have achieved more of a crispy outer coating. I don’t think it needed it, though.

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Top 10 wedding photos

Today’s my six month wedding anniversary.

It is also Groundhog Day. (Love that movie.)

To go along with my post on our engagement photos, I have for awhile wanted to share my favorite wedding photos. Honestly, after the wedding, I was too weddinged out. 

But now it’s been awhile, and I’d like to share the top 10 (in my mind) photos of the special day, narrowed down from over 1350 we received.

All photos are courtesy of our talented photographer, Jim McLaughlin

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