Thursday, August 20, 2009

2009 Emmy Awards

I have had the most exciting last two days. Has even been better than when I was a kid waiting for Santa Claus to bring a zagillion presents. Just a side note: I still believe!
Covered In Chocolate is GOING TO THE
For those folks at Etsy if you been visiting the forums you might have notice a posting by one of the folks doing a Emmy Gifting Suite. They also selected a handful of Etsy sellers to have the opportunity of being sponsored by Emgering Magazine.
I was One whose shop was selected In that Handful!
Don't laugh yes I know my items are not fancy nor elegant but my Truffles are to die for and I know my pictures do not do my Gourmets Sweets justice~ They are the best you could ever taste! Now that I'm going to be in the Lime Light (oh god I looked icky in green LOL) I will be updating pics and making things look more professional. But you know you can take the girl out of the county but you can't take the county out of the girl! Anyhow I'm just so excited! This truly is a once in a lifetime chance for a moment of frame! My sweetie has been teasing me "well What are you Going to Do when Miss Oprah calls" and Says "oh my dear could you sent off 200 dozens of your key lime truffles so that we can hand out to our guests next week at the studio." Okay I'm being silly but Honestly I'm so dazzled by this. I called my Mother yesterday to share the joy with her and we cried. We are silly women I admit it. But she was just thrilled to hear that in my small world here in Alaska far away from family that I have been blessed with creations that are going to the EMMYS!!!! I wish to Thank Cher and Stef the owners of Emerging Magazine, Inc along with their Board members who are the sponsors for my creations to go to the 2009 Emmy Awards Gift Suites. If you would like to read all about this excitement, please visit the website: Thrill ~ thrilled ~ thrilling!!! Just to show you I'm going all Grown Up to the Emmy's a preview of my new Banner, which also will be a few other things:

Tuesday, August 18, 2009

Monthly Drawings for a Tasty Gourmet Treat!

Now that the hottest part of summer is over in the northern half of the United States I'm restocking Covered in Chocolate Shoppe at Etsy. I also am happy to announce I have a monthly newsletter for those wishing to sign up and receive. It will be crock full of useful tips, recipes, coupons to my shop and announcements of the monthly free drawing for one of my tasty treats! Sign up now! Just send me a message that you wish to be added to my list of followers. Today's tip: use less salt. Add other spices that you haven't used to add a great flavor to your cooking creation! Cardamom is wonderful in soups!

Sunday, August 16, 2009

Veggie Soup Stock Part Dux

The soup stock turned out really good. Safely put into ice cube trays and is now frozen. Whenever I need stock I'll be able to take out a couple of veggie stock ice cubes and make up something tasty in different recipes for a couple of weeks. For this basic veggie stock: three carrots along with the green tops one large potato 3 celery stalks 1 large tomato 3 yellow turnips 6 red tipped lettuce leaves 1 large onion - I used yellow 10 red grapes 6 cups of water 1 tsp salt 1 tsp pepper 1 tsp dried dill 1 tsp Mrs Dash tomato basil 1 tsp herb de Provence Chop all the veggies into large chunks, toss into water that is in a large pot I use my 5 qt pot, add seasoning and start cooking! Bring to boil and cook for 30 minutes on full boil, then simmer about 4 hours. This reduces the stock to about 3 to 4 cups of usable veggie stock. Remember to Stir a few times while cooking just to make sure nothing has stuck to bottom of 5 qt pot. Let sit for a few minutes after turning off heat. Then stain stock into a bowl. Reserve the cooked veggies and 1 cup of the stock. I let it cool down for about 10 to 20 minutes then I pull into ice cube trays for freezing. This did two trays for me with a few tablespoon left over which I just added back to the reserve veggies. I put the reserve cooked veggie into blender and blend into a fine thick stock with the 1 cup of the veggie stock. To do this portion I suggest you do 1/2 of the veggies at a time with about 1/4 cup stock. Once the veggies are blended totally add remaining stock and blend until smooth. This is great just heated as its own soup for the next day. Looks very much like a thick split pea soup

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