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Janice Mansfield has been at 53 events

HostFollowersTitleDateGuestsLinks
Chef Dennis Littley790,672Spring is in the air (although it may not seem like it to some) so lets get busy and share our *Favorite Healthy Dishes*  to inspire everyone to start eating healthier on Google+! *Share as many images of your favorite healthy dishes* as you like, you can continue to post until Wednesday March 12th at 11 PM EST.   *Post your image directly to this event, by clicking on the camera icon at the far right end of the comment bar*  The image will also show up on your home page. *Make sure to share this with your friends so everyone can join in the fun!* #LetsEatHealthy   #healthyfoodideas   #GoodFoodPics  Let's Eat Healthy - Share your Delicious Healthy Dishes!2014-03-06 23:00:00179  
Meloney Hall3,728Meet @108206830508609313547 this Thursday, February 20 at 3p PT/6p ET and learn about her passion and drive for the culinary arts.  She will be the featured guest on this unique HangOuts On Air (HOA) LIVE Broadcast that is guaranteed to inspire you to explore your own culinary talents that are just waiting to be discovered.   Chef Rachida studied at L'Academie de Cuisine, which is a premier culinary school in the Washington DC area.  She specializes in combining Moroccan cooking and classic French techniques with a modern approach.  She also does her own food photography of her beautiful  delectable delights.  Visit this link prior to the HOA Broadcast to see images of her creations --  http://www.flickr.com/photos/chefrachida/ She  is a Google HelpOuts Provider as well, and has 20 Five-Star Reviews for her FREE online LIVE face-to-face video-call sessions.   Find out more at this link -- https://tee.sandbox.google.com/111859664686562826328/ls/b298590b4928b4a8?authuser=0 The panelists for this show will be three well-known women within the Google+ Chef/Cook scene.  @108641528210325220263, @116623758105982693145, and @104152952384716366629 will provide additional insights into culinary expertise and the passion that drives them to share their gift.  We might  call these three Culinary Women, "The Jean-Jen-Jan Team!"  They are also wonderful examples of reaching out to others and helping whenever they can.  Take a look at their profiles to learn more about them.   In order to get a reminder on your Google Calendar about this upcoming broadcast, please select YES or MAYBE.  This is also a handy way to keep track of where to find the replay video if you need to watch it later. Feel free to share this event with your friends and others who have an interest in Moroccan and French cuisine.   +What time will this broadcast be in YOUR time zone?* http://www.timeanddate.com/worldclock/    You can begin to ask your questions and offer your comments here on the event page prior to the show.  Start the conversation now and keep it going even after the show to bring more value to what you've observed, learned, and plan to implement.   This will be a powerful event with FOUR Women who really know how to transform regular ingredients into masterpieces!  See you all then!       Watch via YouTube -- http://www.youtube.com/watch?v=9rWi6xc-_KQ Embed  the live video on  Your Website so people can watch it from there -- Introducing Chef Rachida and her Culinary Artistry2014-02-21 00:00:0020  
Shinae Choi Robinson893,000Grab a drink and join me in making some Asian style dumplings for Lunar New Year (which falls on Friday, January 31st this year) in my first cooking HOA ever! :D If there are any questions you'd like me to answer tonight, leave a comment. If you'd like to be invited to participate in the Hangout (there's a max of 10 who can join in, but viewing only is public), leave a comment. If you're interested in watching but can't make the time tonight, not to worry as HOAs are recorded and available for viewing shortly after their completion. Hope you can make it! To join THE Cookalong Kitchen to cook along or just watch along and get recipes and cooking tips: https://plus.google.com/u/0/communities/112752328596673962609Making Asian Style Potstickers/Dumplings2014-01-28 04:00:0030  
Shinae Choi Robinson893,000Join me in making Asian dumpling/potsticker type thingies just in time for Lunar New Year (which starts this Friday 1/31!). LINKS TO DUMPLING RECIPES: https://plus.google.com/u/0/+ShinaeChoiRobinson/posts/HR9AmF3Qqbc LINK TO EGG DROP SOUP RECIPE THAT CAN BE ADAPTED TO WONTON SOUP: https://plus.google.com/u/0/+ShinaeChoiRobinson/posts/SoBjCd793Hr I'll be posting tonight's simplified recipe tomorrow and will update the event info. :)MAKING ASIAN DUMPLINGS/POTSTICKERS ^^2014-01-28 04:00:0043  
Guy Kawasaki6,965,486We're having a Hangout to celebrate the one year anniversary of self-publishing APE: Author, Publisher, Entrepreneur - How to Publish A Book. We'll be sharing our top tips to help you self-publish your book and talk about what we've learned about self-publishing in the past year. Please R.S.V.P. and join us! Once you R.S.V.P., the time will convert to your timezone or you can check the time for the live event here: http://www.timeanddate.com/worldclock/converter.html This will be a live Hangout on Air and it will be recorded to watch at your convenience if you can't watch live. More about APE here: http://amzn.to/1dGlOKB And here: http://blog.apethebook.com/Top Tips for Self-Publishing your Book with Guy Kawasaki, Shawn Welch, and Peg Fitzpatrick2013-12-10 18:00:00245  
Jackie M1,870,384Yes, I'm running them in tandem this week because of my schedule - join me as I make a quick and easy taro and sweet potato dessert/soup from my Truly Malaysian Street Food At Home cookbook :)  www.TrulyMalaysian.comJackie M Truly Malaysian Street Food 7 - Bubur Cha Cha2013-10-02 09:30:0020  
Williams-Sonoma1,988,172Join Williams-Sonoma and All-Clad right here for an exclusive live webcast from the Williams-Sonoma Test Kitchen featuring world-renowned Chef Thomas Keller, who will demonstrate expert braising techniques while preparing Lamb Shanks Roasted “a la Matignon.”  Cook along! Get the recipe and the equipment: Lamb Shanks Roasted “a la Matignon”: http://bit.ly/17raoUJ All-Clad Copper Core Essential Pan: http://bit.ly/15XngOO Pure Bred Lamb Shanks: http://bit.ly/1ej18s1It’s All About Technique: Cooking Live with Chef Thomas Keller2013-09-17 01:00:00806  
Chef Dennis Littley790,672A media kit is a blog's resume. Without one, it's hard to get the jobs you want and get paid for your work. Join me with my special guest +Kelly Snyder  as she discusses her new book  *How To Write An Effective Media Kit & Use It To Make Money*  and offers up some tips and tricks on how to set up your media kit. 9:00 PM New York Time  Tuesday 8/13/13 #gplusfoodbloggerscommunity   #communityeducation   #mediakit  How To Write An Effective Media Kit & Use It To Make Money- Community Education Event2013-08-14 03:00:00156  
Chef Dennis Littley790,672Join me and my special guest +Stephanie Weaver  as she talks about her kickstarter campaign, for her new book *Golden Angels: Lessons in Love and Loss from Buddy Girl and Daisey May*   Its a beautiful story that made the old chef cry about an amazing pair of fur babies, with recipes and lots of great images. Stop by with your questions about her book and how to run a successful kickstarter campaign.  Stephanie met her goal in just one week! 1 PM New York Time #kickstarterprojects   #gplusfoodbloggerscommunity   #askchefdennisGolden Angels: Lessons in Love and Loss by Stephanie Weaver2013-07-30 19:00:0039  
Chef Dennis Littley790,672*The First Annual (Virtual ) Bloggers Conference - Session 10* Join us as +Kita Roberts  presents  *Blog Design, Plugins and Tech Talk* 6:30 PM  New York Time   #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - Blog Design, Plugins and Tech Talk2013-07-15 00:30:00189  
Chef Dennis Littley790,672*The First Annual (Virtual) G+ Bloggers Conference - Session 8* Join us as +Ronnie Bincer aka *The Hangout Helper*  Presents *G+ Hangouts and what you need to know to use them successfully* 2:30 PM New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - G+ Hangouts and What you need to know2013-07-14 20:30:00118  
Chef Dennis Littley790,672*The First Annual (Virtual) G+ Bloggers Conference - Session 7* Join us as +Sally Ekus of the Lisa Ekus Group Presents *Cookbook Proposals 101 - The Role of the Agent* 10:30 AM New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference- Cookbook Proposals 101, The Role of the Agent2013-07-14 16:30:00123  
Chef Dennis Littley790,672*G+ Virtual Bloggers Conference- Session 6* Join us as +Joshua Berg and +Mark Traphagen Present  *The SMO of SEO*   8:00 PM New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - The SMO of SEO2013-07-14 02:00:00217  
Chef Dennis Littley790,672*G+ First Annual Bloggers Conference - Session 5* Join us as +Adam V. Barnes +Taylor Mathis and +Naomi Robinson Present *How to Make Google Worthy Images* 6:00 PM New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - How to Make Google Worthy Images2013-07-14 00:00:00110  
Chef Dennis Littley790,672*The First Annual (Virtual) Bloggers Conference - Session 4* Join us as +Hilah Johnson +Stephanie Manley and +Joanne Ozug Present *Increasing your Market Share through Youtube Videos* 4:00 PM  New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - Increasing your Market Share through Youtube videos2013-07-13 22:00:00135  
Chef Dennis Littley790,672*The First Annual G+ Bloggers Conference - Session 3* Join us as +Janice Mansfield +Jean Layton and +jodi stewart  Present *How to Develop Gluten Free Recipes*    2:00 PM  New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - Gluten Free Recipe Developement2013-07-13 20:00:00109  
Shinae Choi Robinson893,000Join me in making this light, healthy and delicious Vietnamese favorite! How Cookalongs Work: http://ridiculoushungry.blogspot.com/p/cookalongs.html "Attend" to watch along or cook along. Stay tuned for more details, information and recipes! :) *INTRO*: https://plus.google.com/u/0/105466596306740968847/posts/XQZnxL7ixTK *GAME PLAN*: https://plus.google.com/u/0/105466596306740968847/posts/Kdsow2xmF4J *RECIPE PART 1 - VIETNAMESE GRILLED PORK (_THIT NUONG_)* https://plus.google.com/105466596306740968847/posts/AbaYdcskHwh *RECIPE PART 2 - VIETNAMESE PICKLED CARROTS & RADISH (_DO CHUA_)* https://plus.google.com/u/0/105466596306740968847/posts/3JF9KsBuUwq *RECIPE PART 3 - VIETNAMESE FISH SAUCE DRESSING (_NUOC CHAM_)* https://plus.google.com/u/0/105466596306740968847/posts/d4596GPeXwQ *RECIPE PART 4 - NOODLE & VEG PREP and ASSEMBLY* https://plus.google.com/u/0/105466596306740968847/posts/Rfnm8BVXg5a *PARTICIPANT POSTS* *Karen Bradley's Finished Product and Writeup:* https://plus.google.com/u/0/115711334381587389147/posts/aGQmNtaf7S3 *Lena Maurer's Finished Product and Writeup:* https://plus.google.com/u/0/114171028300610572462/posts/eWdFjZPSiU8 #SFPCookalong14 Vietnamese Noodle Salad with Grilled Pork (Bun Thit Nuong) Cookalong2013-05-19 19:00:0017  
Shinae Choi Robinson893,000*HOW COOKALONGS WORK:* http://ridiculoushungry.blogspot.com/p/cookalongs.html Hey, Cookalong Peeps! Since we voted overwhelmingly for African cuisine for this Cookalong, African it is! As you can imagine, with Africa being vast as it is, we are really just getting our feet wet with this month’s recipes, but I’ve tried to come up with two separate balanced menus, and choose solid recipes that appeal to a wide range of palates, for you to cook from. Both meals are totally adaptable to make with or without meat. I think you’ll find the ingredients fairly accessible and inexpensive for the most part, but if you have any questions as to substitutions, I am happy to call upon the collective wisdom of our foodnik community to help you find a solution. _As always, if you'd like to share an African dish in the event that's not on the menu, please include a description of the dish in the comments under your photo. If you can provide a recipe, even better. :)_ So with no further ado: *SUGGESTED MENU 1* - *AFRICAN GROUNDNUT (PEANUT STEW* (_maafe/maffé_) - I’ll link to both a chicken and a vegetarian recipe. If you prefer seafood, that’s an easy substitution, but you would add the protein MUCH later in the cooking process. *Recipes:* https://plus.google.com/u/0/105466596306740968847/posts/8hHzsrrbwbM - *PLAIN STEAMED LONG GRAIN OR _JOLLOF_ RICE WITHOUT ADDITIONAL PROTEIN* (West African rice pilaf) Jollof Recipe: http://www.huffingtonpost.ca/2013/03/28/recipe-for-jollof-rice-t_n_2972442.html - *_YE'ABESHA GOMEN_* (Ethiopian Collard Greens) Recipe: http://www.saveur.com/article/Recipes/Yeabesha-Gomen-Ethiopian-Collard-Greens - *BANANA FRITTERS* (which I think will go beautifully with a little vanilla bean ice cream and a drizzle of honey) Recipe: http://www.epicurious.com/recipes/food/views/Banana-Fritters-104781 *SUGGESTED MENU 2* - *CHICKEN OR VEGETABLE TAGINE* (if you don’t have a tagine, that’s fine - you can just use a Dutch oven or stockpot). Recipes: https://plus.google.com/u/0/105466596306740968847/posts/DtwL9aNRqrU - *BASIC COUSCOUS* (You might like to add toasted nuts such as almonds, pistachios, or pine nuts and a little bit of chopped dried fruit such as apricots, raisins, currants, figs or dates. A handful of chopped green onions is always a nice addition, too.) Recipe: http://www.food.com/recipe/basic-couscous-226294 - *MOROCCAN ROASTED VEGETABLES* Recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=738388 - Storebought baklava or maybe a simple dried fig and apricot compote over vanilla bean ice cream/storebought cake or cheesecake  *MUSIC WHILE YOU COOK* We are in luck as youtube has Putumayo’s Acoustic Africa, which is a great sampling of tracks by artists from all over the continent, in a continuous playlist! I hope you enjoy: http://www.youtube.com/playlist?list=PL2125813ABF64ACE4 Stay tuned for recipe links and more information! :) #SFPCookalong13  African Food Cookalong2013-04-21 09:00:0047  
TOMS749,020Meet the TOMS family online -- right here, actually -- on One Day Without Shoes! We're hosting a Barefoot Hangout on the big day (Tuesday, April 16th) at 11 a.m. our time (PST, that is). We'll be waiting for you with Giving Partner IMA World Health, The Ohio State University's TOMS Campus Club, and the TOMS team in London (mostly to tell us how awesome the future is…) Do: hangout with us! Tell your friends! Don't: wear shoes! Forget to hangout right here on our G+ page! See you then? Hangout with the TOMS family on One Day Without Shoes2013-04-16 20:00:00206  
BakeSpace.com1,107,241Online video production tools and communities such as YouTube and Google Hangouts have inspired thousands of home cooks around the world to share their cooking skills. From cooking demos to culinary talk shows like our own +BakeSpace.com KitchenParty, indie producers can created, produce and syndicated fun food videos faster (and some might say more entertaining) than ever before. Of course, producing a cooking demo isn’t as easy as it looks. There are still basic spokesperson principals that when applied make your demo shine. What are those tricks? Thanks to our favorite lifestyle spokesperson +Andrea Metcalf, this week’s KitchenParty will walk you through some of the biggest mistakes and hurdles you can overcome when creating your own online video demos that work for any content -- especially if you're working with a brand. Join us live on April 11th @ 8PM EDT / 5PM PDT See full schedule: http://BakeSpaceTV.com  HOW TO WATCH THE SHOW: RSVP here to get a reminder when we go live. Then, about 15 minutes before our event we’ll add our live video feed to this event page. HOW TO JOIN THE LIVE CHAT:  Before the show, leave a comment below or on twitter using #kitchenparty. _____________________________________________________________ KITCHENPARTY IS SPONSORED BY: This episode of KitchenParty is sponsored by Cookbook Cafe, the first DIY cookbook publishing platform that allows anyone to publish a cookbook as both an ebook and iPad app for free and sell it in our marketplace on http://BakeSpace.com. _____________________________________________________________ MISSED AN EPISODE?: Subscribe at http://youtube.com/bakespacetv SHOW HOSTS: +Babette Pepaj  +Jeff Houck  +Rene Lynch  About Our Guest:  +Andrea Metcalf is a celebrity fitness expert and healthy lifestyle spokesperson with nearly thirty years of teaching, training and inspiring people. She helps women and men make small changes for big results and has appeared more than a dozen times on the Today Show (NBC), Good Morning America Health (ABC), Health and Better TV. She’s also written a bestselling book, NAKED FITNESS (Vanguard Press), which helps people strip away excuses and finally feel good in their own skin. Her passion to help people rid themselves of pain, lose weight and get healthy goes beyond personal contact with online classes, webinars and speaking engagements from coast to coast. Andrea is Women’sForum.com’s Lifestyle expert and creative content executive producer. She has written health and fitness articles for Oprah.com, HuffingtonPost.com and a number of other websites. Her busy schedule doesn’t stop her from giving back; she’s climbed Mt. Kilamanjaro to raise awareness and money for Ovarian Cancer research; she hosts health events to benefit the American Diabetes Association and Lymphoma research; and mentors students at DePaul University and Columbia College. Find Andrea online at http://www.andreametcalf.com #hangoutsonair   #cooking   #video   #videotips   #demo   #Top 5 Mistakes to Avoid when Producing Recipe Videos with Andrea Metcalf #KitchenParty2013-04-12 02:00:0077  
martin shervington1,140,186Ronnie is my main go to guy for all questions about YouTube. As such, I thought I would grab some time and ask him things like: Why should people on Google+ be looking at YouTube now? Anything we should be avoiding doing when we get started? What does he think about monetizing videos? How can people use it for business? Are there ways to get better YouTube search results? What top tips does he have for people getting started? How does he approach doing analysis? How can we increase our subscribers and why is this useful to do? And many more to follow... Just click on 'YES' and we will see you then!Loads of YouTube hints and tips for Google Plussers, with Ronnie Bincer2013-04-01 18:00:0068  
Larry Fournillier1,392,803                     *_This is a Hangouts On Air Event!!_* Well G+, the kids are finally in the kitchen!!  On the show's premiere, *10 year old Kid Chef-in-the-making, Annica Edstrom* will treat us to two simple and delicious recipes - *_Lazy Lasagna Cupcakes and Basil Lemonade_*.  She will be cooking with the assistance from her 'brigade' - her best friend, *Trey*, and her 'foodie' parents  @106614369136260750172   and @112827635720941213700     The recipes are courtesy of *Sticky Fingers Cooking* where Annica is currently taking cooking classes - *_Whoohoo!!_*  *The recipe link is here*: http://bit.ly/YT2JXE So, on *Sunday, March 17th at 4:00PM(EST)* join us for a great time and lots of  fun, where we can all watch Annika create her little magic in the kitchen :) For you viewing pleasure, check out this show's 'pilot' with +Chris Yates and his *three adorable kids* cooking some deliciously healthy *Caribbean* fare.  Enjoy!! Watch it *LIVE*, here on the Event's page or on @100948891249021511115's  profile.  #hoa   #hangoutsonair   #healthyliving   #eatright   #healthykids   #kidsinthekitchen   #larryfournillier  Kids In The Kitchen S01E01 - Lazy Lasagna Cupcakes and Basil Lemonade2013-03-17 21:00:0053  
Chef Dennis Littley790,672Join me with my special guest +Adam V. Barnes  of +Picture-Perfect Meals  for the second part of his Food Photography Series.   We will be showing examples of how positioning your lights and your camera will impact the final image. Adam will also critique the lighting and camera position on select submitted images.  So don't be shy and upload an image with the specifics,  shutter speed, aperture, lens, type of light , position of camera and any question you may have. Please feel free to ask any other photography questions in the comment section below and we will do our best to answer them. 8 PM EST - 9:30 PM EST #gplusfoodbloggers   #communityeducationseries   #foodphotography  Food Photography Part Two with Adam Barnes - Community Education Series2013-03-13 01:00:00136  
The White House2,957,251First Lady Michelle Obama is kicking off a nation-wide tour to celebrate the third anniversary of Let’s Move! and you’re invited! On March 4th, the First Lady will join her first-ever +Google+ Hangout to discuss Let's Move!, her initiative to ensure that all our children grow up healthy and reach their full potential. Mrs. Obama will join families from around the country in a virtual conversation moderated by Kelly Ripa, co-­host of +LIVE with Kelly and Michael. Tune in to the First Lady’s Hangout live on the White House Google+ Page or Let's Move YouTube channel at 11:10 a.m. ET on March 4th. #firesidehangout   #LetsMoveTour   #letsmovehangout  First Lady Michelle Obama's Let's Move! Hangout2013-03-04 17:10:0012675  
Chef Dennis Littley790,672Join us for another *G+ Food Bloggers Community Education Event*  as we bring you *Working with Brands* .    Our Very Special Guests for tonight's event include- +Lori Lange  *"The Recipe Girl"*, +Cheryl Sousan  *"Tidy Mom"* and +Julie Deily  *"The Little Kitchen"*  So if you've been thinking about working with brands, or have been working with brands and want to make sure you're doing everything you can to get the most out of the venture, then this Event is definitely for you! Leave your questions in the comment section below, and we will do our best to make sure we answer them during the show.  We will also be taking questions during the show, so get your questions ready, because you don't want to miss this Event! *This Event is scheduled in Eastern Standard Time,  to Check on your time Zone Click on this link*    http://goo.gl/epo5v #gplusfoodbloggers   #CommunityEducationseries   #GplusFBC226  Working with Brands - G+ Food Bloggers Community Education Series2013-02-27 03:00:00193  
Chris Hadfield1,993,917That's right, ladies and gentlemen. There will be a Google+ hangout on air from the International Space Station. Learn more here: http://www.nasa.gov/home/hqnews/2013/feb/HQ_13-042_ISS_Google_Hangout.htmlSpace Station Google+ Hangout (On Air)2013-02-22 16:00:00605  
Shinae Choi Robinson893,000*GLUTEN FREE PIE COOKALONG W. GUEST CO-HOST +Janice Mansfield* *Sunday, February 17th - Sunday, February 24th, 2013* *Dedicated Q&A Session Sunday Feb. 17th, 1 PM - 3 PM Pacific* How Cookalongs Work: https://plus.google.com/u/0/105466596306740968847/posts/PNpCtPXWd1S Join me and other fellow G+ foodniks in baking up some GF deliciousness with recipes and guidance from +Janice Mansfield , our own Gluten Free baking guru (and Mistress of Mixology!). Janice will be sharing her gluten free pastry recipe that you can use to make: *- a GF chicken pot pie or tourtiere* *- a GF Apple Crumble* among other things.  If you're interested in dishing more gluten free baking with fellow G+eeps, ask Janice about her Gluten Free Baking Community: https://plus.google.com/u/0/communities/117445287472366088567 Stay tuned for recipes and more information. *POST WITH LINK TO RECIPES:* https://plus.google.com/u/0/+JaniceMansfield/posts/Mt3G2P7m9fg *JANICE'S VIDEO SHOWING HOW TO MAKE THE PASTRY* http://www.youtube.com/watch?v=0HgcnCbDprI&feature=youtu.be Looking forward to baking up some gluten free deliciousness with everyone! :) Event theme photo credit: +Janice Mansfield :)Gluten-Free Pie Cookalong With Special Guest Co-Host Janice Mansfield2013-02-17 19:00:0021  
Chef Dennis Littley790,672Stop by to share all of your wonderful Valentines Day Treats with us, sweet or savory we want them all!  A pictures worth a thousand words! #ValentinesHOA  What's on Your Menu this Valentine's Day? Share your Valentines treats here!2013-02-15 01:00:0051  
Google Play8,595,653Vince Vaughn and Owen Wilson, two of film’s biggest comedy stars, are now its most unexpected interns in their new movie, “The Internship.” Join Vince and Owen in a live Google+ hangout hosted by Conan O’Brien on Wednesday, February 13 at 11am PT to get the inside story about their latest comedy and be the first to view the trailer.  For a sneak peek at what’s in store, check out Vince and Owen in the video, and submit your questions for the comedy duo using #TheInternshipHangout with Google Interns Vince Vaughn and Owen Wilson, as they debut “The Internship” trailer, hosted by Conan O’Brien2013-02-13 20:00:0010922  
Chef Dennis Littley790,672Join us for our Community Education Hangout, as we speak with *Adam Barnes of Picture Perfect Meals*.   Adam will discuss Food Photography and demonstrate some of the techniques he uses to take those mouth watering images that showcase the dishes that Cheryl prepares for their blog. Leave your question in the comment section below, before and during this hangout and we will do our best to answer them. As always if you can't watch it live, you can always watch it on You Tube! #communityeducation2   #googleplusfoodbloggercommunity   #foodphotography  Let's Talk Photography with Adam Barnes - Community Education Hangout2013-02-13 02:00:00105  
Janice Mansfield1,113,041Join me for a live Hangout as we walk through the basics of making an easy gluten-free chocolate cakelet and a dairy-free ganache that you can use to glaze OR frost your cupcakes with.  Without the dairy, you'll find you have a delicious, intensely chocolate flavour that will know your socks off!   We'll talk about a couple of options for presentation so you can wow the one you love this Valentine's Day! Do you have a comment or question? Just submit it here on the event page, and we'll address it during the live broadcast.  If you would like to be part of the on-air panel, please drop me a PM. I'll begin the live demo begins airing at 8 pm EST on Monday February 11th and will run approximately 45 minutes.  For those of you unable to tune in on Monday, this will be recorded on my Youtube channel. Please follow the following link to confirm the Demo time in your timezone http://goo.gl/vuvVs #ValentinesHOA RECIPE: for Valentines Cakelets (scales up for more) - makes 12 cakelets in a standard muffin tin Adapted from Elizabeth Barbone recipe for Serious Eats. Preheat oven to 350 degrees 1 c granulated sugar (brown sugar also works well in this recipe) 1/2 cup brown rice flour 1/4 cup cornstarch 2 T sweet rice flour 1/2 cup cocoa powder 3/4 tsp baking soda 3/4 tsp baking powder (I use double acting) 1/2 tsp salt 1/2 tsp xantham gum whisk all dry ingredients together in a large bowl, then add wet ingredients 1 egg, lightly beaten 1/2 cup non-dairy milk (use anything except coconut milk -- it will change the texture of your cakes) 1/4 cup vegetable oil 1 1/2 tsp vanilla extract 1/2 cup hot coffee Portion into a standard muffin tin, filling each well no more than 1/2 full.  Bake at 350 degrees for 15-18 minutes. Remove from oven and let cool completely before icing. Ganache: Place 1 package Enjoy Life chocolate chips (283 grams) in a medium bowl.  Heat 200 grams coconut milk (1/2 tin) to a boil, either in the microwave or on the stovetop.  When just boiling, pour over the chocolate chips, cover and let stand for 10 minutes.  After 10 minutes, whisk the ganache together until it is smooth and glossy.  Let cool at room temperature for about 15-30 minutes if you are going to use it as a glaze. OR for 60-90 minutes if you are going to whip it and use as a frosting. Fill a piping bag with the ganache and pipe onto your cupcakes!!! .... now go and share one with someone you love :)Valentines Chocolate Cakelets (Gluten-free and Dairy-free!)2013-02-12 02:00:0027  
Ronnie Bincer111,384*Watch the 6th in the series about Google Plus Communities (GPC)* _Google Plus Community Check-up_ Special Guest: +Fraser Cain - author of the GPC 30-day challenge. Listen and watch as Fraser, +Jesse Wojdylo +Nikol Murphy +Ronnie Bincer discuss the ups and downs of this 2 month-old Topic Based Community tool for Google Plus. *Feel Free to Share this Event with others to help them get up to speed!* Do you primarily post inside your GPC now? How do you like the interaction in your GPC? Do you have suggestions for changes? These and other topics will be quickly discussed... 30 min. show is the plan. *_Scroll Down for more info..._* *Leave Questions to Cover in the comments.* The video up top is the recording of the Live HOA Video. Fraser's 30-day Challenge: http://goo.gl/rDWHd & the 30-day wrap-up post: http://goo.gl/jKMDb Find all the previous discussions in this YouTube playlist: http://www.youtube.com/playlist?list=PLh2TCfgo3UtvWhn9rV0qox1Vj2KHykLl1 or if you prefer check them out here... To get ready, you can *watch part 1 here:* http://www.youtube.com/watch?v=QIvlKooab-c *watch part 2* via this link here: http://www.youtube.com/watch?v=P1PWWSrnzhA  *watch part 3* via this link here: http://www.youtube.com/watch?v=ica-tWpmSnY *watch part 4* via this link here: https://www.youtube.com/watch?v=wrQEgBE8Xcg *watch part 5* via this link here: http://www.youtube.com/watch?v=fEkKTx0KgIo *watch part 6* via this link here (this one): http://www.youtube.com/watch?v=gUwocBZfs3o Tell your friends, come join in the discussion as we will try to bring in some of the comments from the stream into the live show. *Feel free to share this event and invite others to join in!* - - -  #communitytips   #googlepluscommunities   #communities   #onairdiscussions   #community   #GPC   #GPCtips   - - - Google+ Communities - What we know after 2 Months2013-02-06 21:00:25147  
Chef Dennis Littley790,672Join me with my guest Ronnie Bincer (aka The Hangout Helper)  as we go through the world of Hangouts , Hangouts on Air and Events.  We will review our last series of Live Cooking Demo's.  If you have questions we want to hear them! Leave your questions in the comment section below between *    *  and we will do our best to answer them in our Hangout. If you can't watch it live, it will be recorded and can be viewed at your convenience. #communityeducation2      #googleplusfoodbloggercommunity  Community Education Hangout - Hangouts on Air and how to use them2013-02-05 03:00:0076  
Janice Mansfield1,113,041_Please use the following link to check the broadcast time in your timezone! http://goo.gl/mhj63_ Superbowl is always a great reason to get together with friends over food! *Banh Mi* are the ultimate party sandwich, and if you set up a buffet, your guests can customize their own sandwiches, leaving you more time to cheer on your team :) Join me for a live HOA demo as we walk through the steps to make a Banh Mi Buffet, including a quick no-fuss gluten-free baguette.  We'll talk about some of the classic fillings for Banh Mi and show you how easy they are to make! If you would like to be in the panel discussion, please leave a message below and I will send you an invite to the HOA as it goes live on Thursday. #superbowlplus  Gluten-free Banh Mi Buffet - Superbowl Week of Champions Food and Drink HOA2013-02-01 01:00:4436  
Janice Mansfield1,113,041Please use the following link to check the broadcast time in your timezone! http://goo.gl/mhj63 Superbowl is always a great reason to get together with friends over food! *Banh Mi* are the ultimate party sandwich, and if you set up a buffet, your guests can customize their own sandwiches, leaving you more time to cheer on your team :) Join me for a live HOA demo as we walk through the steps to make a Banh Mi Buffet, including a quick no-fuss gluten-free baguette.  We'll talk about some of the classic fillings for Banh Mi and show you how easy they are to make! If you would like to be in the panel discussion, please leave a message below and I will send you an invite to the HOA as it goes live on Thursday. #superbowlplus  Gluten-free Banh Mi Buffet - Superbowl Week of Champions Food and Drink HOA2013-02-01 01:00:0020  
Jake Croston1,062,453*Join me as I show a quick and fool proof way to make delicious, full-flavored pork carnitas, that will be a sure hit for your Super Bowl party!* Sometimes you don't have the 5 or 6 hours it takes to take to make tender, tasty braised pork shoulder. You will be able to use this technique not only for this recipe, but for any kind of braised dish! I will also show some great garnishes and accompaniments to go along with the succulent pork!  _Join me Wednesday January 30th at 6PM EST for this fun On-Air Hangout!_ Check here to get your local time for the event: http://ow.ly/h3OwO #superbowlplus   #CarnitasHOA2013  SuperBowlPlus Week of Champions: Easy Pork Carnitas2013-01-31 00:00:0090  
Chef Dennis Littley790,672Join Chef Dennis Littley with his special guests: Jamie Schler and Meeta K Wolff as they talk about their upcoming *Food Writing and Photography Workshop From Plate to Page*  May 10-13, 2013, in beautiful Dublin, Ireland. Joining them will be Robin Ove and Simone Van den Berg, former P2P participants that will share their experience attending the workshops.  "From Plate to Page is an intensive hands-on food photography and writing workshop aimed primarily at food bloggers, writers and photographers. It provides an exciting opportunity for those looking to enhance and hone their photography and writing skills"   Please leave any questions you may have in the comment box below and we will do our best to answer them.   The Panel will also take questions on Food Photography and Food Writing. For more information check out  http://www.platetopage.com/ #P2Phangout  From Plate to Page : Food Photography and Writing Workshops2013-01-24 17:30:0088  
martin shervington1,140,186*Are you ready to publish your book in 2013?* _After all, everyone has at least one book in them!_ This event will get you more inspired, focused and motivated than ever before. *When.* _Sunday at 7pm GMT; 11am PST; 2pm EST._ *What it is all about.* Since reading Guy Kawasaki and Shawn Welch's book 'APE: Authors Publisher and Entrepreneur' I felt inspired to help more people follow their dream. I've motivated people for years to find their enthusiasm of writing, and published a few books myself along the way (both traditional and self-publishing). *The Plan:* Guy will launch the FREE 4 session course on Sunday 13th January. So get yourself ready with some interesting questions! Then, in the following three on-air hangout sessions, I will help you get some structure in place that will help motivate you to become a successful author.  _We will also have additional guests to the subsequent hangouts to get you focused and inspire your inner author!_ *Next Dates:* 20th January (same time) 17th Feb 17th March *Interesting in getting involved?* Click ‘YES’ on the event, read Guy’s book and I’ll see you at the launch! Want to know more about Guy and Shawn’s book check out this post on my blog: http://www.martinshervington.com/getting-books-published-with-ape-author-publisher-entrepreneur-self-publishing/Live hangout on-air with Guy Kawasaki! Going 'APE'.2013-01-13 20:00:00371  
Chef Dennis Littley790,672Join me as we learn to make Cannoli's!  I might even have a few extra tips on how to make them even more festive, so you better not miss my #Holidayhangout  ! Cannoli Cream 1 cup marscapone 1 cup ricotta cheese 1/3 cup super fine sugar 1 tbsp lime zest (lemon or orange is ok) 1 tsp pure vanilla extract 1/2  cup bitter sweet chocolate (chopped into small bits, or use mini chocolate chips) 12 large cannoli shells 1.  Drain ricotta very very well, it must be extremely dry, if possible make your own ricotta.  2.  Mix ricotta and mascarpone together until blended, do not overmix 3.  Add in superfine sugar, lime zest, vanilla, and mix until blended. 4.  Add in chocolate and stir to blend 5.  Place cream mixture into refrigerator until ready to use 6.  Place cannoli cream into pastry bag (or ziplock bag with end snipped off) and pipe into cannoli shells. The secret to keeping your cannoli filling thick and not having it get watery is using  Superfine Sugar,  Most recipes will call for confectioners sugar, but an old Italian Grandmother told me her secret, and it works!  If you can’t find Superfine (aka Bar Sugar) you can always pulse your regular sugar in your food processor for a bit, just don’t pulse too much or you’ll end up with 10x. #Holidayhangout   #holidayhangout   #italianpastry  Holiday Hangout - Let's Make Cannoli's2012-12-21 00:00:0034  
Lynette Young1,537,535Join Google+ tech and marketing expert (and small businessperson) +Lynette Young for a discussion on the unique and creative ways your solo or small business can take charge of your online brand and content without spending a lot of time or money. Lynette will be hosting a panel of small business owners to discuss the need-to-know items about why Google+ is _the_ place to start and grow your business online! *About the Book:* _"Google for Small Businesses" helps you target the specific tasks that’ll deliver the greatest and most immediate returns, and execute on a tiny (make that non-existent) budget, even if you have practically no technical expertise._ This book will help you discover how to: • listen, search, and scope out your Google+ environment • connect and network with Circles • create, teach, shorten sales cycles, and close business with Hangouts • collaborate on Pages to make your offerings even more valuable • build a winning business profile • use Events • leverage Google+ integration with Google Search • add value to your client’s day • attract qualified referralsBook Launch - Google+ for Small Businesses2012-12-12 19:00:00127  
Shinae Choi Robinson893,000Join me in making five quick, easy, and delicious dressings to encourage you to eat more rabbit food before the holiday gluttony is upon us again! :) New to Cookalongs? Read this: https://plus.google.com/u/0/105466596306740968847/posts/HRH4cuMrgwW *Q&A Session will be from 11AM to 12PM Pacific* *MENU* 1) Miso Ginger Dressing *Recipe:* https://plus.google.com/u/0/105466596306740968847/posts/jSEtH61sUDT 2) Honey Mustard *Recipe:* https://plus.google.com/u/0/105466596306740968847/posts/3aNowFdUcKw 3) Maddi's Favorite Ranch Dip *Recipe:* https://plus.google.com/u/0/105466596306740968847/posts/VAxMt1K5FCz 4) Yogurt Feta Dressing *Recipe:* https://plus.google.com/u/0/+ShinaeChoiRobinson/posts/Zkemw79B7wV 5) Lime Shallot Dressing *Recipe:* https://plus.google.com/u/0/105466596306740968847/posts/DiCDw22quLX *EQUIPMENT & INGREDIENT LIST (PRINT)* https://plus.google.com/u/0/105466596306740968847/posts/eugMLL8PHvMSalad Dressing Cookalong2012-12-02 20:00:0031  
Tea for Ten1,350,877*Passing the baton* Monday night I will officially pass on the hosting duties to the next generation. @115259203907522992176 and @110623869766834238082 will be taking the steering wheel going forward...what a perfect team. So let's chat over tea and begin a new chapter together!Tea for Ten - New Hosts2012-11-27 03:00:0034  
Janice Mansfield1,113,041The FAB Artisans are ten Victoria Artisans who have come together to bring you their unique, one-of-a-kind creations just in time for the Holiday season. Come and see creations by - Alasha Lantinga of Alasha Latinga, - Cheryl Bevan-Gellor of Serenity Pearls - Doris Barry of Fab Cat Fabrications - Glennis Taylor – The Bloomin’ Cosmos - Janice Mansfield of Real Food Made Easy and House Made - Joanie McCorry of Perido Tulips Greetings - Melanie Wilson of Ladybug Adventures - Tamara Knott of Oh Sugar - Tierre Taylor of Tierre Joline Couture Millinery - Sandi Martens Carpenter of Surf's Up Soy candles.   Come and browse the selection of candles, jewellery, fabric creations, foodstuffs, amazing hats and fascinators, and of course fabulous pearls!  This is great opportunity to do some holiday shopping, meet the artisans, soak up the ambience of the historic English Inn, and enjoy a complementary cup of spiced apple cider. We will also be raffling off one gift tote bag containing a little something special from each of the ten vendors -- ALL proceeeds from the raffle will go to Bridges for Women. Admission is Free, Ample free parking.FAB Artisans Holiday Show and Sale2012-11-25 10:00:0017  
Shinae Choi Robinson893,000Watch along or cook along as we create a delicious Indian meal with recipes and guidance provided by G+'s First Lady of Science and Indian home cook extraordinaire, @114601143134471609087. :) *How Cookalongs Work:* http://goo.gl/Psz8r *Intro:*  https://plus.google.com/u/0/105466596306740968847/posts/E74XQ22VL3L *The Menu:*  https://plus.google.com/u/0/105466596306740968847/posts/E2efQoeWsFk *Equipment & Ingredients List (PRINT)* https://plus.google.com/u/0/105466596306740968847/posts/fh6BhdCDpLd *Rajini's Practically Perfect Pulao Recipe (PRINT)* https://plus.google.com/u/0/114601143134471609087/posts/AiQAPB2xSHu *Rajini's _Channa Masala_ Recipe (PRINT)* https://plus.google.com/u/0/114601143134471609087/posts/XNy7GgjH8WD *Trying New Spices Without Going Broke* https://plus.google.com/u/0/105466596306740968847/posts/ggFrknEKqHc *Game Plan For Efficient Cooking (PRINT)* https://plus.google.com/u/0/105466596306740968847/posts/5pE2YBbZ8Ve *To see how our last Cookalong went:* https://plus.google.com/u/0/events/c66aprm3qvjttf7nb6g438e07h4 Stay tuned as we add more details and info. I'll notify you in this event stream when we do! :)Indian Food Cookalong With Special Guest Cook Rajini Rao2012-11-11 19:00:0086  
Tea for Ten1,350,877Tea education time! Grab your notebooks and get ready to learn... Opium wars, slavery, and more of the rich past of our favorite beverage.Tea for Ten - Tea History2012-11-06 03:00:0035  
ZAGAT5,454,118We're excited to announce that *Tuesday, October 30th is #Reviewsday*, a day celebrating local businesses on Google+, such as hotels, restaurants, bicycle shops and boutiques. Join in on the fun and help support local businesses by writing a review and sharing it out with the #reviewsday hashtag.  Never written a review on Google+ Local? It's easy! Click the Local icon on the left navigation bar and search for a business from your town or travels that you'd like to review. We can't wait to find out more about the businesses in your community! Learn more here: http://www.google.com/+/learnmore/local/#ReviewsDay2012-10-29 14:00:00214  
Tea for Ten1,350,877All about herbals. A live field trip to Celestial Seasonings in Colorado will be part of the show, as well as herbal tea experts on hand to answer your questions. Join us live on G+ and YouTube at a special time, especially you Europeans and Africans!Tea for Ten - Herbal Teas2012-10-22 23:00:0040  
ZAGAT5,454,118*Join us  for a Hangout this Thursday, October 4th with Chef @100420202225713288384* of Le Bernardin in New York, as we discuss his career, our NYC Restaurants Survey results, his new show _On The Table_, on the Reserve Channel, and what to expect when he joins @100986389497254173014 on tour. Have a question for Chef Ripert or want to join the Hangout? Comment here and let us know!  For a Hangout invite, make sure you've added @104111246635874032234 to your circles and have RSVPed. Invitations will go out a few minutes before we broadcast live and are available on a first come, first served basis.Hangout with Chef Eric Ripert2012-10-04 18:00:0098  
Yifat Cohen78,587*How Do You Rise To The Top?* In 2008, at the age of 24, @111509959619736677567 took all of the Bar Mitzvah money he'd saved up and started a television show in St. Louis, Missouri on ABC with *literally zero experience writing, producing or hosting a television show.* The Rise To The Top TV show focused on entrepreneurship and aired for 36 episodes. *HOW DID HE DO IT, AND HOW CAN YOU DO IT TOO?* How did a kid with no experience managed to interview The Millionaire Matchmaker Patti Stanger, Two-time New York Times Best Selling Author @113217646903708244617 and creator of Wine Library TV @111310990991240556038, among others? *YOUR 30 MIN. WITH DAVID* In the tradition of my What's Your Story? Entrepreneurial Interviews, you get the last 30 minutes to engage in conversation with David and fill in your own gaps so that you get the answers you need to reach the same level of success. *RSVP FOR EARLY INVITATIONS* And to make sure I get your questions answered - start typing them here. *FUN FACTS ABOUT DAVID* David is the Creator/Host of The Rise To The Top: The #1 Badass Show, Resource & Community For Mediapreneurs. *Author of Smarter, Faster, Cheaper* and super passionate about helping mediaprenuers (entrepreneurs who create media) grow their biz like a weed and dominate online. (Grab it here: http://amzn.to/P5g11D) David's interviews have been viewed over 6,000,000 times in over 100 countries. Creator of *Create Awesome Interviews* the #1 program to help folks create their own interview-based web show with hundreds of graduates creating shows on everything from NASCAR to healthy living.How to create and profit from your own interview-based web show?2012-09-13 18:00:00106  
Tea for Ten1,350,877So many things you can blend with tea leaves...learn about them from the experts in one easily digestible Hangout! https://www.youtube.com/watch?v=rtP-tT4o9c4Tea for Ten - Blends2012-09-11 03:00:0035  
Tea for Ten1,350,877*Tea for kids* and *Tea education* on the agenda....don't forget your notebooks!Tea for Ten - Back to School2012-08-28 03:00:0037  
Tea for Ten1,350,877Tea chat and more!Tea For Ten Hangout2012-08-14 03:00:0029  
ZAGAT5,454,118*Hangout Alert:* Please join us this Thursday, August 9th at 1pm PST/4pm EST with LA Chef @117199155099170972018 of @106901937045356603916. We'll be discussing the LA restaurant scene, her new book, _Susan Feniger's Street Food (http://goo.gl/iiDUf) and testing her palate with a blind taste test_! *Want to join the Hangout or have a question for the chef? Let us know!*Zagat Hangout with Susan Feniger!2012-08-09 22:00:0032  

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Top posts in the last 50 posts

Most comments: 34

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2015-07-19 03:59:55 (34 comments, 9 reshares, 324 +1s)Open 

One of today's cakes was a special Saskatoon berry cake - vanilla layers, and Saskatoon berry jam between the layers with a vibrant purple Saskatoon berry buttercream.

#glutenfree #cake 

Most reshares: 25

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2015-07-21 05:06:55 (22 comments, 25 reshares, 328 +1s)Open 

And today's cake - a birthday cake for a multi-generation celebration. They didn't want writing on it, just said make it look nice :)

I used fresh blackberries for this one, and the hue it gave the buttercream is insane!  I'll be posting the method for the buttercream over in the gluten-free baking community for those of you interested (here: https://plus.google.com/communities/117445287472366088567 )

Most plusones: 328

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2015-07-21 05:06:55 (22 comments, 25 reshares, 328 +1s)Open 

And today's cake - a birthday cake for a multi-generation celebration. They didn't want writing on it, just said make it look nice :)

I used fresh blackberries for this one, and the hue it gave the buttercream is insane!  I'll be posting the method for the buttercream over in the gluten-free baking community for those of you interested (here: https://plus.google.com/communities/117445287472366088567 )

Latest 50 posts

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2015-08-03 22:21:49 (3 comments, 0 reshares, 5 +1s)Open 

Remember those walnuts I started infusing for Nocino on Bastille Day?  Well we are a day shy of 3 weeks in, and you can see that the mixture has gone completely black as the walnut husks get macerating.  Its a bit alarming the first time you do this, but its all good.

I'll keep giving this a gentle shake every day for another 5 or 6 weeks before decanting into bottles.

Remember those walnuts I started infusing for Nocino on Bastille Day?  Well we are a day shy of 3 weeks in, and you can see that the mixture has gone completely black as the walnut husks get macerating.  Its a bit alarming the first time you do this, but its all good.

I'll keep giving this a gentle shake every day for another 5 or 6 weeks before decanting into bottles.___

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2015-08-03 21:44:06 (0 comments, 1 reshares, 12 +1s)Open 

With the cucumbers I harvested this morning, we've got enough for a 1/2 batch of Viola Whitacre's bread and butter pickles ... 

... and now we wait for the salt and ice to do their magic! I figure we'll get about 7-8 pints out of this batch (we'll see when I pack them into the jars if I'm overly optimistic about the yield!)

Recipe is an oldie, passed along by +Margaret Roach on her blog a couple of years ago.  The only change I make to it is to add a bit of coriander seed to the "brine"
http://awaytogarden.com/viola-whitacres-bread-and-butter-pickles-c-1952/

With the cucumbers I harvested this morning, we've got enough for a 1/2 batch of Viola Whitacre's bread and butter pickles ... 

... and now we wait for the salt and ice to do their magic! I figure we'll get about 7-8 pints out of this batch (we'll see when I pack them into the jars if I'm overly optimistic about the yield!)

Recipe is an oldie, passed along by +Margaret Roach on her blog a couple of years ago.  The only change I make to it is to add a bit of coriander seed to the "brine"
http://awaytogarden.com/viola-whitacres-bread-and-butter-pickles-c-1952/___

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2015-08-03 06:13:53 (1 comments, 1 reshares, 6 +1s)Open 

And a little more #jazz  from the second set ... tonight's cozy house concert 

(damn u autocorrect!!! its the Attila Fias jazz trio)

And a little more #jazz  from the second set ... tonight's cozy house concert 

(damn u autocorrect!!! its the Attila Fias jazz trio)___

2015-08-03 06:07:46 (0 comments, 0 reshares, 3 +1s)Open 

Just got home from a cozy house concert with the Attila Fias jazz trio ... up close and personal!

https://www.periscope.tv/w/aI7QYTM4MDc2ODN8NTI4MTI4MTBhSwxOofd-G_gFgSIf4XSpUadnCLs6G7Eh5mYwJRjTIQ==

Just got home from a cozy house concert with the Attila Fias jazz trio ... up close and personal!

https://www.periscope.tv/w/aI7QYTM4MDc2ODN8NTI4MTI4MTBhSwxOofd-G_gFgSIf4XSpUadnCLs6G7Eh5mYwJRjTIQ==___

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2015-08-02 23:46:14 (8 comments, 3 reshares, 29 +1s)Open 

and on the matter of ticking things off the "to-do" list ... I tidied up my spice jars - I like to use these 500 ml mason jars since they are 1) cheap 2)easy to sterilize in the dishwasher and 3) wide enough to fit a measuring spoon

#kitchentips


and on the matter of ticking things off the "to-do" list ... I tidied up my spice jars - I like to use these 500 ml mason jars since they are 1) cheap 2)easy to sterilize in the dishwasher and 3) wide enough to fit a measuring spoon

#kitchentips
___

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2015-08-02 23:19:41 (6 comments, 0 reshares, 22 +1s)Open 

Hand rolled and crimped #glutenfree  savoury pies and snausage rolls crossed of today's to-do list.

I did look into the prospect of getting a pie press, which would certainly speed things up production-wise, but IMO, a pressed pastry just does not have the same texture as a rolled pastry.  And so, until such time as someone makes my wildest dreams come true with the gift of a sheeter ... the trusty maple rolling pin will have to do.

#thethingswedo   #baking   #pies  

Hand rolled and crimped #glutenfree  savoury pies and snausage rolls crossed of today's to-do list.

I did look into the prospect of getting a pie press, which would certainly speed things up production-wise, but IMO, a pressed pastry just does not have the same texture as a rolled pastry.  And so, until such time as someone makes my wildest dreams come true with the gift of a sheeter ... the trusty maple rolling pin will have to do.

#thethingswedo   #baking   #pies  ___

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2015-08-02 04:38:07 (6 comments, 1 reshares, 9 +1s)Open 

Poor HitchBOT!

the lil guy made it safely across Canada AND across Europe, only to get vandalized somewhere around Philadephia :( 

Poor HitchBOT!

the lil guy made it safely across Canada AND across Europe, only to get vandalized somewhere around Philadephia :( ___

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2015-08-01 23:06:06 (6 comments, 0 reshares, 20 +1s)Open 

Making Ras el Hanout with Nootka rosebuds from the Salish Sea :)

Making Ras el Hanout with Nootka rosebuds from the Salish Sea :)___

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2015-08-01 02:42:39 (8 comments, 2 reshares, 51 +1s)Open 

Oh yeah! Sometimes you just gotta scratch the itch :)

Smokies for dinner!! #hawtdog #glutenfree 

Oh yeah! Sometimes you just gotta scratch the itch :)

Smokies for dinner!! #hawtdog #glutenfree ___

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2015-08-01 00:01:31 (5 comments, 1 reshares, 31 +1s)Open 

I like big buns and I cannot lie! ...

now I have to convince Jeffrey that tube steaks will be awesome for dinner!

I like big buns and I cannot lie! ...

now I have to convince Jeffrey that tube steaks will be awesome for dinner!___

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2015-07-31 21:57:02 (2 comments, 0 reshares, 14 +1s)Open 

a bit of test baking happening today ... and now I'm making some hot dog buns cause I have a crazy weird craving for toob steaks!

More experiments with #aquafaba  as egg replacer

(aquafaba is the liquid from canned or cooked chickpeas)
This time in my standard #glutenfree  devils food cake recipe.which is like a marriage of the most chocolate-ey cake and a brownie. Baked in jumbo muffin tins, they are a nice and flat for decorating, and have a nice dense centre with an airy exterior. Baked in a regular muffin tin (I like to use tulip papers) they dome slightly. This amount makes 18 generous cupcakes using a #12 scoop, or enough for 3 8-9" layers.
I'm finding with this recipe (as with others I've converted using the aquafaba) that I'm getting the best results by dropping the amount of oil from the original recipe by half
200 grams finely milled brown rice flour
90 grams sweet rice flour
90 grams cornstarch
135 grams unsweetened cocoa powder
600 grams cane sugar
1 1/2 tsp xanthan gum
1 1/2 tsp seasalt
2 1/4 tsp baking powder
2 1/4 tsp baking soda
375 grams coconut milk (or other non-dairy milks work equally well)
9 T aquafaba, unwhipped
75 grams neutral oil
150 grams hot coffee or hot water
Bake: 350F for 25 minutes for cupcakes in jumbo muffin tins (about 5 minutes longer for cake layers)___a bit of test baking happening today ... and now I'm making some hot dog buns cause I have a crazy weird craving for toob steaks!

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2015-07-30 15:39:12 (2 comments, 1 reshares, 14 +1s)Open 

Here we go again!

Its taken the tech media a couple of days longer than I thought to start sounding the death knell of Google+ (again?!!!), and I've kept to myself on the topic - really getting tired of trying to convince people who refuse to try it otherwise.

here's +Mike Elgan's take

Sorry, tech press. Google+ is alive and well.

(Read my column: http://goo.gl/Z6sQ6w )

A chorus of tech journalists this week is saying that Google is phasing out its social network, Google+.

Where did they get this juicy nugget of information? Well, they made it up. And I'll tell you why.

But first, let's look at what the press is saying and compare that with reality:

http://www.eweek.com/cloud/google-is-alive-and-well-despite-persistent-media-reports.html

#GooglePlus #Google+___Here we go again!

Its taken the tech media a couple of days longer than I thought to start sounding the death knell of Google+ (again?!!!), and I've kept to myself on the topic - really getting tired of trying to convince people who refuse to try it otherwise.

here's +Mike Elgan's take

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2015-07-30 05:47:07 (0 comments, 3 reshares, 30 +1s)Open 

Small batch preserves are much easier to squeeze into the schedule than large bouts of jam making.

And easier to do when you go old-school, using weight to proportion your sugar and fruit. This batch of apricot preserves was made with about 900 grams of sugar, 1400 grams of apricots and the juice of one very large lemon. Cooked over a low heat until the sugar dissolved, then brought up to medium until the mixture boiled, then reduced to simmer until the mixture reached 220F (I actually took this batch up to 225F because the apricots were quite juicy.

Packed in 250 ml jars and processed in a hot water bath, these will sit happily on my pantry shelf until we use them in the winter.

PROTIP: label your jars as soon as you process them and are sure the seal is good. There's nothing more frustrating than trying to remember 1) when you jarred that raspberry jam and 2) whether... more »

Small batch preserves are much easier to squeeze into the schedule than large bouts of jam making.

And easier to do when you go old-school, using weight to proportion your sugar and fruit. This batch of apricot preserves was made with about 900 grams of sugar, 1400 grams of apricots and the juice of one very large lemon. Cooked over a low heat until the sugar dissolved, then brought up to medium until the mixture boiled, then reduced to simmer until the mixture reached 220F (I actually took this batch up to 225F because the apricots were quite juicy.

Packed in 250 ml jars and processed in a hot water bath, these will sit happily on my pantry shelf until we use them in the winter.

PROTIP: label your jars as soon as you process them and are sure the seal is good. There's nothing more frustrating than trying to remember 1) when you jarred that raspberry jam and 2) whether that is actually raspberry jam!
I use the computer to generate labels on 2"x4" adhesive mailing labels that you can run through your printer.___

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2015-07-29 23:56:11 (9 comments, 0 reshares, 34 +1s)Open 

Everything but the kitchen sink granola ... with a few cacao nibs and some cardamom thrown in for good measure!

#glutenfree #vegan


Everything but the kitchen sink granola ... with a few cacao nibs and some cardamom thrown in for good measure!

#glutenfree #vegan
___

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2015-07-29 16:08:20 (4 comments, 0 reshares, 18 +1s)Open 

time to rise and shine?
The best days start with a nap!
talk to me later

#shiba   #haiku   #dogepoem   #notacat  

time to rise and shine?
The best days start with a nap!
talk to me later

#shiba   #haiku   #dogepoem   #notacat  ___

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2015-07-29 03:55:44 (10 comments, 0 reshares, 32 +1s)Open 

For those of you following the saga of the bathmat, we have resolution!

It does appear that the matter of "to have or not to have" a bathmat for the commode is a dividing one indeed (much like cilantro, one either loves the idea or hates it!).

Thanks to the advice of +Angela Rafuse, I popped into +Bed Bath & Beyond where there was quite a choice indeed, even in my desired colour of white (For simplicity sake chez nous, we use all white bath and bedroom textiles, save for the duvet cover). I even found this one discounted at 50%, so yay for that!!!

For those of you following the saga of the bathmat, we have resolution!

It does appear that the matter of "to have or not to have" a bathmat for the commode is a dividing one indeed (much like cilantro, one either loves the idea or hates it!).

Thanks to the advice of +Angela Rafuse, I popped into +Bed Bath & Beyond where there was quite a choice indeed, even in my desired colour of white (For simplicity sake chez nous, we use all white bath and bedroom textiles, save for the duvet cover). I even found this one discounted at 50%, so yay for that!!!___

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2015-07-29 03:50:55 (7 comments, 1 reshares, 37 +1s)Open 

Its a throw everything in the pasta sauce kind of night - with a couple more of those round squash from the garden, carrots and a few sprigs of basil, on #glutenfree spaghetti (a dollop of pesto and parmesan on top). #itswhatsfordinner

What's cooking tonight?

Its a throw everything in the pasta sauce kind of night - with a couple more of those round squash from the garden, carrots and a few sprigs of basil, on #glutenfree spaghetti (a dollop of pesto and parmesan on top). #itswhatsfordinner

What's cooking tonight?___

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2015-07-28 18:59:43 (4 comments, 1 reshares, 25 +1s)Open 

Vegan omurice ... #itswhatsforlunch

(You can really kick up the flavour of vegan "egg" dishes whatever you use as a base, by adding a bit of nutritional yeast and Indian black salt) #kitchentips 

Vegan omurice ... #itswhatsforlunch

(You can really kick up the flavour of vegan "egg" dishes whatever you use as a base, by adding a bit of nutritional yeast and Indian black salt) #kitchentips ___

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2015-07-28 05:40:16 (8 comments, 0 reshares, 21 +1s)Open 

I've almost got enough pickling cucumbers to do up a small crock of kosher dills (although Jeffrey is lobbying for bread and butter pickles). There's loads more coming on the cucumber plants, so I'll probably do up a few different kinds of pickles.

And the ongoing harvest of zucchini continues - this variety is round, with light green skin - a French variety called Ronde de Nice that's got a nice tidy habit (as zucchini plants go)

#gardening #locavore


I've almost got enough pickling cucumbers to do up a small crock of kosher dills (although Jeffrey is lobbying for bread and butter pickles). There's loads more coming on the cucumber plants, so I'll probably do up a few different kinds of pickles.

And the ongoing harvest of zucchini continues - this variety is round, with light green skin - a French variety called Ronde de Nice that's got a nice tidy habit (as zucchini plants go)

#gardening #locavore
___

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2015-07-28 05:15:57 (10 comments, 2 reshares, 45 +1s)Open 

Blackberry buttercream with chocolate layers ... because it seemed like the thing to do.

Making blackberry puree with fresh (in-season) berries for the buttercream really does result in this crazy vibrant colour - if anything, its even more vivid IRL.

#glutenfree #cake

Blackberry buttercream with chocolate layers ... because it seemed like the thing to do.

Making blackberry puree with fresh (in-season) berries for the buttercream really does result in this crazy vibrant colour - if anything, its even more vivid IRL.

#glutenfree #cake___

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2015-07-26 21:42:03 (9 comments, 0 reshares, 22 +1s)Open 

We got the first significant rainfall since late April about 5 minutes after Jeffrey went out the door for walkies with +Eric the Shiba Inu and Kimi. It got even heavier after they left, and they cowered for a bit in the forest until the thunder and lightning started ... then came back home drenched and full of adrenaline!

We need it though - there's over 200 active forest fires in the province right now :/

#letitrain


We got the first significant rainfall since late April about 5 minutes after Jeffrey went out the door for walkies with +Eric the Shiba Inu and Kimi. It got even heavier after they left, and they cowered for a bit in the forest until the thunder and lightning started ... then came back home drenched and full of adrenaline!

We need it though - there's over 200 active forest fires in the province right now :/

#letitrain
___

2015-07-26 19:22:28 (21 comments, 0 reshares, 9 +1s)Open 

When did it become so declasse to have a contour mat around the commode? I'm having a hell of a time finding anything at places that aren't Walmart or Sears (and they are sooo not plushy!) ... and forget about finding one in white!!!

#notadesigner   #justwantwarmtoeswhilepeeing  

When did it become so declasse to have a contour mat around the commode? I'm having a hell of a time finding anything at places that aren't Walmart or Sears (and they are sooo not plushy!) ... and forget about finding one in white!!!

#notadesigner   #justwantwarmtoeswhilepeeing  ___

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2015-07-26 04:19:23 (6 comments, 0 reshares, 20 +1s)Open 

A little light reading!

I went into +Russell Books​ looking for a copy of a David Wondrich book and/or Larousse, but I spied this instead. How could I NOT take it home!

Do you have any oddball cookbooks you've acquired over the years?

#cookbooks 

A little light reading!

I went into +Russell Books​ looking for a copy of a David Wondrich book and/or Larousse, but I spied this instead. How could I NOT take it home!

Do you have any oddball cookbooks you've acquired over the years?

#cookbooks ___

2015-07-25 18:28:50 (1 comments, 0 reshares, 6 +1s)Open 

Does anyone else feel like a lot of podcasts these days have that This American Life cadence and format to them? I'm starting to feel like they are blurring together!  Wish more like The Memory Palace would be made

#thatisall   #somanypodcasts  

Does anyone else feel like a lot of podcasts these days have that This American Life cadence and format to them? I'm starting to feel like they are blurring together!  Wish more like The Memory Palace would be made

#thatisall   #somanypodcasts  ___

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2015-07-24 17:13:04 (5 comments, 4 reshares, 47 +1s)Open 

*The peaches spoke softly to me,
and said "we are battered and bruised from the summer fun!
please give us some lovin' from the oven"*

and so we made pie ... or rather galette, with leftover pizza dough.

#pieallthethings    #glutenfree #whatever

p.s. don't tell Jeffrey I'm using his speaker as a pedestal for getting the morning sunlight :O

*The peaches spoke softly to me,
and said "we are battered and bruised from the summer fun!
please give us some lovin' from the oven"*

and so we made pie ... or rather galette, with leftover pizza dough.

#pieallthethings    #glutenfree #whatever

p.s. don't tell Jeffrey I'm using his speaker as a pedestal for getting the morning sunlight :O___

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2015-07-24 04:45:24 (7 comments, 1 reshares, 53 +1s)Open 

I think i got carried away with the cheeeese! 😯

#glutenfree pizza for dinner tonight. On a whim I decided to try out a bit of basmati rice flour in the pizza crust (adds great flavour, not 100% sure about the texture, could be that it needs a long ferment time)

I think i got carried away with the cheeeese! 😯

#glutenfree pizza for dinner tonight. On a whim I decided to try out a bit of basmati rice flour in the pizza crust (adds great flavour, not 100% sure about the texture, could be that it needs a long ferment time)___

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2015-07-23 04:38:53 (16 comments, 0 reshares, 42 +1s)Open 

Well it the end of a long Wednesday - hope y'all are settled in with your feet up and the beverage of your choice in hand!

i'm sticking to an iced green tea (its perfectly refreshing, and makes up in a huuuge batch, will post the recipe if I can remember everything that went into it!) and a slice of leftover apricot and cherry galette.

Galettes are just a sloppy pie - the more rustic the better! its just a large circle of pie dough, with a heap of fruit filling plopped in the middle, and the dough tucked up over on itself to keep everything contained. I roll out my dough directly on the parchment paper I'm going to bake it on, and transfer to a half sheet pan OR a cast iron skillet if it looks like its going to be extra juicy. you can egg wash the pastry, or not, sprinkle sugar on, or not, and its a great way to use up leftover pastry! I like to bake on the lower rack of... more »

Well it the end of a long Wednesday - hope y'all are settled in with your feet up and the beverage of your choice in hand!

i'm sticking to an iced green tea (its perfectly refreshing, and makes up in a huuuge batch, will post the recipe if I can remember everything that went into it!) and a slice of leftover apricot and cherry galette.

Galettes are just a sloppy pie - the more rustic the better! its just a large circle of pie dough, with a heap of fruit filling plopped in the middle, and the dough tucked up over on itself to keep everything contained. I roll out my dough directly on the parchment paper I'm going to bake it on, and transfer to a half sheet pan OR a cast iron skillet if it looks like its going to be extra juicy. you can egg wash the pastry, or not, sprinkle sugar on, or not, and its a great way to use up leftover pastry! I like to bake on the lower rack of the oven, 400 until the fruit is nice and bubbling, pastry is just starting to brown.

#itswhatsfordessert #glutenfree___

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2015-07-22 03:17:07 (17 comments, 3 reshares, 49 +1s)Open 

Local tomatoes were seriously on sale this week so I figured I would play around with a tomato pie idea.

#glutenfree #testbaking #itswhatfordinner 

Local tomatoes were seriously on sale this week so I figured I would play around with a tomato pie idea.

#glutenfree #testbaking #itswhatfordinner ___

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2015-07-21 05:06:55 (22 comments, 25 reshares, 328 +1s)Open 

And today's cake - a birthday cake for a multi-generation celebration. They didn't want writing on it, just said make it look nice :)

I used fresh blackberries for this one, and the hue it gave the buttercream is insane!  I'll be posting the method for the buttercream over in the gluten-free baking community for those of you interested (here: https://plus.google.com/communities/117445287472366088567 )

And today's cake - a birthday cake for a multi-generation celebration. They didn't want writing on it, just said make it look nice :)

I used fresh blackberries for this one, and the hue it gave the buttercream is insane!  I'll be posting the method for the buttercream over in the gluten-free baking community for those of you interested (here: https://plus.google.com/communities/117445287472366088567 )___

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2015-07-19 20:24:58 (17 comments, 7 reshares, 158 +1s)Open 

ALL teh apricots! went into the baby shower cake for today!

The teal dots were an afterthought, after my piping bottle with the chocolate ganache imploded in the microwave when I tried to warm it - I started with the lettering and decided it need moar, and then there were more apricots that looked like they needed to go on the cake ... so here we are, 10" and 4 layers with lots more apricots stuffed inside.

Cake is in the freezer for a few minutes firming up before the long hot drive out to Deep Cove - AC don't fail me now!!!

#glutenfree #cakes

ALL teh apricots! went into the baby shower cake for today!

The teal dots were an afterthought, after my piping bottle with the chocolate ganache imploded in the microwave when I tried to warm it - I started with the lettering and decided it need moar, and then there were more apricots that looked like they needed to go on the cake ... so here we are, 10" and 4 layers with lots more apricots stuffed inside.

Cake is in the freezer for a few minutes firming up before the long hot drive out to Deep Cove - AC don't fail me now!!!

#glutenfree #cakes___

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2015-07-19 03:59:55 (34 comments, 9 reshares, 324 +1s)Open 

One of today's cakes was a special Saskatoon berry cake - vanilla layers, and Saskatoon berry jam between the layers with a vibrant purple Saskatoon berry buttercream.

#glutenfree #cake 

One of today's cakes was a special Saskatoon berry cake - vanilla layers, and Saskatoon berry jam between the layers with a vibrant purple Saskatoon berry buttercream.

#glutenfree #cake ___

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2015-07-18 06:09:29 (9 comments, 0 reshares, 54 +1s)Open 

Tarts, take 2!

I could have sworn I put up 2 posts earlier this evening, but I don't see anything, so here we go again! (kind of indicative of how the whole day has been going :/)

A bright spark though in the details - as I was pulling these out of the oven, they made me think of Japanese Kimono patterns.

And now as Jeffrey is watching today's Tour de France coverage there was a 90 year old man handing out cans of Coke to the peleton - like he's done every year for the last umpteen years. Sometimes its the little things that make a moment last :)

Tarts, take 2!

I could have sworn I put up 2 posts earlier this evening, but I don't see anything, so here we go again! (kind of indicative of how the whole day has been going :/)

A bright spark though in the details - as I was pulling these out of the oven, they made me think of Japanese Kimono patterns.

And now as Jeffrey is watching today's Tour de France coverage there was a 90 year old man handing out cans of Coke to the peleton - like he's done every year for the last umpteen years. Sometimes its the little things that make a moment last :)___

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2015-07-18 06:01:10 (7 comments, 1 reshares, 30 +1s)Open 

Life seemed simpler ... back in '82

This photo series "Eighties Vancouver" by +Raymond Parker is getting circulated around and there are some pretty great images of Vancouver before the construction of Expo86 changed its landscape considerably.

(I can remember riding on that rickety wooden roller coaster! although I couldn't for the life of me remember that view, as I was too petrified to notice) 

Life seemed simpler ... back in '82

This photo series "Eighties Vancouver" by +Raymond Parker is getting circulated around and there are some pretty great images of Vancouver before the construction of Expo86 changed its landscape considerably.

(I can remember riding on that rickety wooden roller coaster! although I couldn't for the life of me remember that view, as I was too petrified to notice) ___

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2015-07-17 17:04:02 (2 comments, 0 reshares, 12 +1s)Open 

In the vein of yesterday's post about the state of the internet, here's another rumination from last year by +Yule Heibel.  More food for thought

"My passive morphing into a posting-machine on Facebook or Twitter, a kind of ATM spitting out currency that isn’t mine, has let a general feeling of misanthropy settle on my psyche. I know this game is rigged, I think to myself. I know there are winners and losers in this game (which mightn’t even be worth the candle), says the inner judge (thou shalt not judge, perhaps?)."

In the vein of yesterday's post about the state of the internet, here's another rumination from last year by +Yule Heibel.  More food for thought

"My passive morphing into a posting-machine on Facebook or Twitter, a kind of ATM spitting out currency that isn’t mine, has let a general feeling of misanthropy settle on my psyche. I know this game is rigged, I think to myself. I know there are winners and losers in this game (which mightn’t even be worth the candle), says the inner judge (thou shalt not judge, perhaps?)."___

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2015-07-16 18:51:28 (4 comments, 0 reshares, 10 +1s)Open 

Not sure why this isn't getting more interest, but perhaps just goes to prove the point  Hossein Derakhshan is making. And he has a unique perspective, revisiting the state of the interwebz after spending 6 years in an Iranian prison.

"When a powerful website — say Google or Facebook — gazes at, or links to, another webpage, it doesn’t just connect it — it brings it into existence; gives it life. Metaphorically, without this empowering gaze, your web page doesn’t breathe."

my own observation is that we are becoming increasingly willing to let other people curate the content of our lives.  His comments conjured images of Schroedinger's Cat for me ... dare to look inside the box yourself!  

Not sure why this isn't getting more interest, but perhaps just goes to prove the point  Hossein Derakhshan is making. And he has a unique perspective, revisiting the state of the interwebz after spending 6 years in an Iranian prison.

"When a powerful website — say Google or Facebook — gazes at, or links to, another webpage, it doesn’t just connect it — it brings it into existence; gives it life. Metaphorically, without this empowering gaze, your web page doesn’t breathe."

my own observation is that we are becoming increasingly willing to let other people curate the content of our lives.  His comments conjured images of Schroedinger's Cat for me ... dare to look inside the box yourself!  ___

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2015-07-16 15:49:53 (8 comments, 0 reshares, 42 +1s)Open 

+Eric the Shiba Inu says "srsly +Google Photos?! I'm #notacat "

+Eric the Shiba Inu says "srsly +Google Photos?! I'm #notacat "___

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2015-07-16 15:48:15 (5 comments, 1 reshares, 33 +1s)Open 

OMD! +Google Photos thinks +Eric the Shiba Inu and Kimiko are cats ... as evidenced by their kind sorting of my photos into "Pictures of cats"

#notacat #notafox #Shibainu 

OMD! +Google Photos thinks +Eric the Shiba Inu and Kimiko are cats ... as evidenced by their kind sorting of my photos into "Pictures of cats"

#notacat #notafox #Shibainu ___

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2015-07-15 04:52:54 (8 comments, 4 reshares, 55 +1s)Open 

Low effort desserts are so much easier in summer (and with a few staples in the fridge or freezer)

I had some leftover buckwheat pastry, and about 1 cup of frangipane sitting in the fridge, so we literally just rolled out the pastry into the tart shell, smeared the frangipane evenly onto the pastry, and sprinkled a couple of generous handfuls of blueberries onto the top of the whole works, and just sprinkled some granulated sugar on top (because I really didn't feel like washing another damn bowl!). Baked at 350 on the lowest rack for about 35 -40 minutes until everything was good and bubbling.

#glutenfree   #leftoversfordessert  

Low effort desserts are so much easier in summer (and with a few staples in the fridge or freezer)

I had some leftover buckwheat pastry, and about 1 cup of frangipane sitting in the fridge, so we literally just rolled out the pastry into the tart shell, smeared the frangipane evenly onto the pastry, and sprinkled a couple of generous handfuls of blueberries onto the top of the whole works, and just sprinkled some granulated sugar on top (because I really didn't feel like washing another damn bowl!). Baked at 350 on the lowest rack for about 35 -40 minutes until everything was good and bubbling.

#glutenfree   #leftoversfordessert  ___

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2015-07-15 00:02:03 (5 comments, 1 reshares, 42 +1s)Open 

and in the French theme du jour, I've been experimenting today using a banneton with the gluten-free bread.

It looks like I need to play around a bit with the slashing method, but overall am chuffed that it worked!  I merely dusted the banneton with a bit of brown rice flour, and while the dough is soft, it appears to have had enough structure to tumble nicely out of the banneton after the 2nd rise without sticking!!!

#wildyeast   #levain   #glutenfree   #bread  

and in the French theme du jour, I've been experimenting today using a banneton with the gluten-free bread.

It looks like I need to play around a bit with the slashing method, but overall am chuffed that it worked!  I merely dusted the banneton with a bit of brown rice flour, and while the dough is soft, it appears to have had enough structure to tumble nicely out of the banneton after the 2nd rise without sticking!!!

#wildyeast   #levain   #glutenfree   #bread  ___

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2015-07-14 17:45:46 (2 comments, 6 reshares, 57 +1s)Open 

Happy Bastille Day!

I harvested enough green walnuts this morning for the first batch of Nocino (aka Liqueur de Noix) for 2015.

This is not terribly hard to make, but rather takes time - about 2-3 months before its ready to decant, for another several months of bottle aging. You can see inside the walnuts are just starting to form a shell underneath the outer husk - this is the stage you want them at. Once the shell starts to get hard, you don't get good flavour extraction out of these.

The final result will be smooth, flavoured very much like a rich coffee, with a slight bitter undertone.

Recipe for 1 batch that fits nicely in a 1.9L mason jar

16 green walnuts, washed and quartered
250 grams granulated sugar
1 cinnamon stick
1 tsp whole coriander
1 large bay leaf
1 tsp allspice berries
1/2 vanilla bean
500... more »

Happy Bastille Day!

I harvested enough green walnuts this morning for the first batch of Nocino (aka Liqueur de Noix) for 2015.

This is not terribly hard to make, but rather takes time - about 2-3 months before its ready to decant, for another several months of bottle aging. You can see inside the walnuts are just starting to form a shell underneath the outer husk - this is the stage you want them at. Once the shell starts to get hard, you don't get good flavour extraction out of these.

The final result will be smooth, flavoured very much like a rich coffee, with a slight bitter undertone.

Recipe for 1 batch that fits nicely in a 1.9L mason jar

16 green walnuts, washed and quartered
250 grams granulated sugar
1 cinnamon stick
1 tsp whole coriander
1 large bay leaf
1 tsp allspice berries
1/2 vanilla bean
500 ml vodka (I use 100 proof, but 80 proof will also work just fine)
Some people use a bit of organic lemon peel, I prefer mine without

Layer the sugar into the mason jar, top with the spices and green walnuts, and pour the vodka over everything. The sugar will dissolve slowly, but make sure the walnuts and spices are covered by the alcohol. Give it a bit of a stir and top up with another splash of vodka if needed.

Over the next 2 weeks, give the jar a gentle shake daily to help dissolve the sugar. The walnuts and vodka will get very dark (almost black) within a few days. Continue to keep it covered, in the mason jar, for about 2 1/2 months out of direct sunlight. Strain and decant into clean, sterile bottles, and let it age another 5-6 months before using. This mellows over time and will keep indefinitely.___

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2015-07-13 19:22:50 (11 comments, 1 reshares, 54 +1s)Open 

This crazy, unusually hot weather we've been having has all the crops ahead of schedule. It looks like I'll be able to harvest green walnuts for making a couple of batches of Nocino/Liqueur de Noix on Bastille Day, like the French do! #firsttimeever

This crazy, unusually hot weather we've been having has all the crops ahead of schedule. It looks like I'll be able to harvest green walnuts for making a couple of batches of Nocino/Liqueur de Noix on Bastille Day, like the French do! #firsttimeever___

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2015-07-13 19:12:39 (5 comments, 0 reshares, 26 +1s)Open 

We're hunting rabbits!

We were having a nice little snuggle on the lawn (no, we do not water our lawn in the summertime - we'd rather water the vegetables and herbs)
... when she sat bolt upright, convinced there was something going on in the back hedge.

No bunnies were harmed during the making of this video

#shibainu #dogsofgoogle 

We're hunting rabbits!

We were having a nice little snuggle on the lawn (no, we do not water our lawn in the summertime - we'd rather water the vegetables and herbs)
... when she sat bolt upright, convinced there was something going on in the back hedge.

No bunnies were harmed during the making of this video

#shibainu #dogsofgoogle ___

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2015-07-13 16:54:01 (0 comments, 1 reshares, 15 +1s)Open 

Opus is back!

#bloomcounty

Opus is back!

#bloomcounty___

2015-07-13 04:59:20 (1 comments, 0 reshares, 6 +1s)Open 

Anyone else notice the elf pastries in the case in the bakery scene in tonight's True Detective episode?!

#randomthoughts   #thingsbakerssee  

Anyone else notice the elf pastries in the case in the bakery scene in tonight's True Detective episode?!

#randomthoughts   #thingsbakerssee  ___

posted image

2015-07-12 23:15:29 (12 comments, 1 reshares, 37 +1s)Open 

Remember that blue masa I posted a couple of weeks back? Well yesterday I made some tortillas up for an easy dinner with some pulled pork and coleslaw.

the package directions called for equal parts masa and water, which turned out to be a bit wet to actually roll out into balls, I had to add about 25% more masa to get to the right consistency, but all in all it made nice tender tortillas.

Pulled pork was a hunk of boneless pork shoulder simply rubbed down with salt, cumin and coriander and put in a low (275F oven) for about 3 hours, up to 300 for another 30 mins or so (actual time will depend on the size of your roast).

Coleslaw: shredded cabbage, julienned onions, red pepper and zucchini, all salted to soften before tossing with a bit of mayonnaise, smoked paprika, coriander, a bit of sugar and a dash of rice vinegar.

#glutenfree #itswhatsfordinner


Remember that blue masa I posted a couple of weeks back? Well yesterday I made some tortillas up for an easy dinner with some pulled pork and coleslaw.

the package directions called for equal parts masa and water, which turned out to be a bit wet to actually roll out into balls, I had to add about 25% more masa to get to the right consistency, but all in all it made nice tender tortillas.

Pulled pork was a hunk of boneless pork shoulder simply rubbed down with salt, cumin and coriander and put in a low (275F oven) for about 3 hours, up to 300 for another 30 mins or so (actual time will depend on the size of your roast).

Coleslaw: shredded cabbage, julienned onions, red pepper and zucchini, all salted to soften before tossing with a bit of mayonnaise, smoked paprika, coriander, a bit of sugar and a dash of rice vinegar.

#glutenfree #itswhatsfordinner
___

posted image

2015-07-12 22:32:41 (0 comments, 0 reshares, 11 +1s)Open 

so the pan am games are happening in TO as we speak, and the brilliant legal minds behind the organization seem to have run amok with trademark idiocy!  smh

#TO2015   #panam2015  

so the pan am games are happening in TO as we speak, and the brilliant legal minds behind the organization seem to have run amok with trademark idiocy!  smh

#TO2015   #panam2015  ___

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2015-07-12 04:47:09 (18 comments, 6 reshares, 125 +1s)Open 

Playing around with vegan-izing my carrot cake recipe, and decided to gussy it up with some leftover vegan pistachio "butter"cream and a bit of carrot jam on top

#glutenfree #baking 

Playing around with vegan-izing my carrot cake recipe, and decided to gussy it up with some leftover vegan pistachio "butter"cream and a bit of carrot jam on top

#glutenfree #baking ___

posted image

2015-07-10 23:15:49 (3 comments, 1 reshares, 28 +1s)Open 

Muffin-ey PSA - when you are putting round small round fruit on your muffins, make sure you strategically place them off-centre so your muffins don't look like bewbs!!!

(brown rice, buckwheat and Rainier Cherry muffins :))

#thatisall #glutenfree



Muffin-ey PSA - when you are putting round small round fruit on your muffins, make sure you strategically place them off-centre so your muffins don't look like bewbs!!!

(brown rice, buckwheat and Rainier Cherry muffins :))

#thatisall #glutenfree

___

posted image

2015-07-10 16:00:23 (7 comments, 1 reshares, 32 +1s)Open 

i managed to squeeze in one last batch of strawberry preserves yesterday! #replenishingthepantry #preserves #canning 

i managed to squeeze in one last batch of strawberry preserves yesterday! #replenishingthepantry #preserves #canning ___

posted image

2015-07-08 18:06:04 (2 comments, 1 reshares, 11 +1s)Open 

+Russel Lolacher interviews Constable +Mike Russell about community and how the +Victoria Police Deparment uses digital tools to connect, in his latest episode of The Upsell

(VicPD is probably one of the only police departments across Canada that is fairly active on reddit, and uses Pinterest to connect people with stolen property)

+Russel Lolacher interviews Constable +Mike Russell about community and how the +Victoria Police Deparment uses digital tools to connect, in his latest episode of The Upsell

(VicPD is probably one of the only police departments across Canada that is fairly active on reddit, and uses Pinterest to connect people with stolen property)___

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