Not So Crabby Patties!

Are you one of those glorioüs gardeners (or have a father who is) whose zucchini bounty is overflowing? If you, like me, have a plethora of zukes and don't know what to do with them... the next few posts are for you!

The Zucchini Song
Zucchini Zucchini so big and greeny
You multiply quicker than bunnies
Zucchini Zucchini so tender and tasty
An entree or sweetie you'll make for my honey!
(thank you. thank you very much)

First up a little entree...

Dina's Not So Crabby Patties

Get ready to make the best zucchini crab-less patties ever!
2 cups grated zucchini
1 teaspoon (or to taste) celery salt
1 teaspoon (or to taste) Old Bay seasoning
1 small onion chopped finely
2 eggs
1 cup of breadcrumbs (or as much as you need to form patties)
a dazzle of olive oil

Directions

• Preheat oven to 400 degrees.
  
• Peel the zukes and grate using a hand held cheese or other grater.
  
• Press the shredded zukes into a mesh strainer. This is important. You want to remove as much water as possible from the zuchini so that your patties are not falling apart and you don't want to overload with breadcrumbs. Also, salt your shredded zukes to draw out water in addition to draining them.
  
• Put the zukes, eggs, Old Bay, celery salt, onion and breadcrumbs into a bowl and blend using a wooden spoon.
  
• Form patties (justa likea meataballa) and sautee the patties on each side in olive oil in a hot pan. You want the patties to be a nice brown on both sides. Drain on papertowels.
  
• Place on cookie sheet and bake at 400 for about 7 minutes.
  

Other variations:

• You can skip the baking in the oven bit and just fry up in a pan if you wish
• You can dredge the patties in flour before frying if you're so inclined

Enjoy!

xoxoxoxxo <3>Üdo

Want some real crabby patties?

Madone! Pannetone!

Mommah P. kneads the dough... madone! Panettone!

I love my mommah's hands...

Let it rise... punch down...rise again... bake...

Butter the tops...

The twins get separated at birth...

Mommah P's Madone! Pannetone!
So going along with this Christmas in Jüly theme... I asked Mommah P. to show me how she makes her traditional Italian Christmas bread- Pannetone. This yümmy bread goes perfectly with hot, delicious coffee, tea, or a glass of sherry. You can freeze it for up to 2 months but make sure you use it within two days if you want to eat it fresh! Mom's recipe originally had the candied red cherries, lemon peel, and almonds in it but I also ask her to leave that stuff out because I don't like it. Ain't I a stinka? So this recipe has raisins only at my request. Mom's response to this picky request is often: "Madone!" hence the recipe is named as such. Enjoy!

Ingredients:
3/4 cup water
1 stick of butter or margarine cut into small bits
5 cups of all-purpose flour
1/2 cup of granulated sugar
2 envelopes of fast rise yeast
Handful of raisins (1/2 cup?)
Handful of anise seeds (2 tablespoons?)
You can also use anise extract if you mix it into the melted butter
3 large eggs beaten

Directions:
In a saucepan melt the butter pieces into the water and set aside. You want this to be the right temp - not boiling but not lukewarm either. If this mixture is too hot you will kill your yeast (the yeast is added to the dry ingredients next).

Mix 4 and 3/4 of the flour with all the other ingredients (except the eggs) in a large bowl. Stir in the hot water/butter mixture and the eggs until it's blended and a dough forms. Use the rest of the flour on a hard surface and knead your dough for about 3 or 4 minutes until it feels elastic. Place the dough in a bowl that's been greased and cover to let rise for 45 minutes. We just placed the dough on a cookie sheet and covered with saran wrap to let it rise. To get the rising process started we placed the cookie sheet on a cookie rack and placed the cookie rack on top of the electric burner top. Heat it up for two minutes and turn the burner off. This warms the cookie sheet and gets the ball rolling on the dough rise. Clever, eh? Also dangerous. Don't forget to turn off the burner and don't try it with a gas stove top. ;)

Punch down the dough and seperate the twins. Place at either end of the cookie sheet. When they rise again they will be touching. Let them rise (again covered) about 20 minutes this time and go for a dip in the pool while they evolve.

Now you can bake for 45 minutes on a lower rack in the oven at 350. When done, let cool on a wire rack and glaze the tops with butter. Oy gevault! Delish!! Enjoy!

xoxoxox <3>Üdo (and Mommah P) =D =D

Bouna Sera Senorita!

Bready to rock and roll?

This is just my simple variation on a standard bread dough recipe. I love sea salt and black pepper kettle chips so it's only natural to want to add that flavoür to my bread dough too! Here I brushed the top of the bread with melted butter and sprinkled sesame seeds, sea salt, and freshly cracked black pepper on top before baking. Serve warm with a smattering of country fresh cream butter... yeah- put the real stuff on there- it's so worth it!

Dina's Salt and Pepper Shaker Bread

• 1/2 cup warm water
• 1/2 stick melted butter
• 3 teaspoons dry yeast
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 cups bread making flour (King Arthur's is best!)
  
• Sesame seeds
• Sea Salt
• Black peppercorns cracked freshly
  

Directions

Warm the water and the butter in the microwave until slightly hot to touch. Mix in the yeast and let rest for 4 minutes. Stir in your salt and sugar and then add flour and olive oil gradually. Mix with wooden spoon and then your hands until it doesn't stick to you. Knead the dough, for 10 minutes until it's smooth and firm. Not sticky. Add flour to the kneading process if needed. Place the dough in an olive oiled up bowl and cover the dough with a warm moist kitchen towel. I like to put the bowl in the oven to rise (it's warmed by the pilot light) for about 2.5 hours. Punch the dough down and cut in half. It should make 2 nice loaves. Bake at 350 for about 25-30 minutes. Just lovely! Enjoy! xoxox <3> Üdo

Check out this other easy recipe and instructional from the New York Times on Youtube!

Tooty Früity!

Treat time! Time for some sweet fresh strawberries, blueberries, and honeydew. A great way to increase your water intake throughout the day is to eat foods that have a high water content. Let these sweet treats quench your thirst on a hot summer day and remember that proper hydration will keep your body happy, your mind sharp, and your mood lifted!

Don't forget to stay near water when it's hot out.

Water's healing properties are not just in the drinking of it, büt in the nearness of it too. Keeping your body near a body of water will soothe your senses and calm your spirit. If you can't get close to a beach, pool, or lake take a walk through a pet store and watch the fish mingle or pick up an affordable spa fountain. CVS and Walgreen's have plenty to choose from and you can't beat the price.

Stay cool!

xoxoxox <3>Üdo

La Befana Banana Nüt Bread

OK. Ok... I know La Befana doesn't poke her big nose into your stockings until Christmas time... but what the heck... it's now offically LESS than 6 months away and what's Christmas in Jüly without a little La Befana Banana Bread? What? Yoü've never heard of La Befana? Or La Befana Banana Nut Bread (shh! that's because I just made it up!) But La Befana? You haven't heard of her? Heck, she has her own Wiki page. Check her out if you dare... büwahahahhaaaaa.... Don't be frightened. She's a cutie pie!

In the meantime, do treat yourself to my La Befana Banana Nüt Bread and top it off with a cool whisper of confectioner's sugar and a few scoops of ze Häageen-Dazs brown sügar sorbet. It's just the treat to cool down those steamy mid-sümmer tastebuds. Enjoy!

Dina's La Befana Banana Bread

Ingredients

• 4 very ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• handful of walnuts chopped (1 cup?)
• 1 grind of sweet sea salt
• 1 1/2 cups of all-purpose flour

Directions

• Preheat the oven to 350°F
• With a wooden spoon, mix butter into the smashed bananas in a mixing bowl
• Mix in the sugar, egg, and vanilla
• Toss in the walnuts
• Stir in the baking soda and salt
• Add the flour last and mix it up
• Pour mixture into a Pam sprayed 4x8 inch loaf pan
• Bake for 45 minutes to 1 hour
• Cool on a rack
• Now... take one sheet of paper and fold it so that you create a perfect square. Cut off the remaining part and toss it into the recycle bin. Take the perfect square and fold it repeatedly into a triangle shape. Cut teeny little triangles into this folded paper and cut a circular shape around the outline. Now you have a perfect snow flake doily with which to place onto your banana bread. Take some confectioner's sugar and düst the top of the bread - leaving a beautiful white snowflake for La Befana to gaze üpon! Perfect.
• I üsed the Martha Stewart flour sifter from Macy's.
  
• Slice and serve with creamed country fresh butter and a lashing of strawberry jammy OR top it off with a few scoops of brown sugar Häagen-Dazs sorbet. Mmmmmm!

My Grandpa Giancini would recite this little poem to me on Christmas Eve... love it...

La Befana vien di notte
Con le scarpe tutte rotte
Col vestito alla romana
Viva, Viva La Befana!

Don't forget to keep that Christmas spirit all year round.

Be generous - with your time, your love, and your affection.

Be kind - to all - especially your friends and family.

Be forgiving - of others, and of yourself too!

Be lovely - that shouldn't be too hard now, should it? ;)

Merry Christmas in Jüly!

xoxoxox <3> Üdo

Tinky Tinkerbell!

What a tinker! And by tinker I mean (s)tinker. In my little world - 'tinky' is what something becomes when left to ripen a bit past it's prime. It's not offensive enough to be stinky... but it's definitely not a bed of roses... in other words- it's tinky. Puppy paws lightly scented with that heavenly puppy-paw popcorn aroma are tinky. Teeny tiny baby toes that have been in teeny white socks all day are tinky. So there you have it- tinky.

Unfortunately, we, being neither baby nor puppy have the tendency to become stinky... as in the ol' "european cologne" - a little less Brad Pitt, a little more armpit.

With all the hype on how ca-ca it is to use those aluminum based deodorants (which can contribute to breast cancer, blocked lymph nodes, and Alzheimers) a girl is hard pressed to find a boob friendly b.o. blocker.

Well no longer! Introdücing my greatest and latest find: Tom's of Maine Long Lasting Care all natural, aluminum-free, not tested on animals Odor Protection. Whew.

This stuff is grand. I love it. I just picked some up yesterday at the drugstore and I can't be more thrilled with this little find.

Why? Well for starters - it's a deodorant and not an anti-perspirant so that means it's good for your lymph system. Secondly, it's not tested on animals (another boon for the earth and for karma's sake). Also, it's unscented. Which is fab by me. I can't stand it when you get a deodorant or anti-perspirant that ends up smelling worse as it mixes with your body chemistry and instead of masking your natural body scent, it mingles to create some disastrous monster stench - a hybrid of rotten flowers, armpit, and acrid men's cologne. Yück.

Hallelujah! Not this stuff! Unscented really is unscented. You're left feeling fresh and clean and soft. Your underarms are soothed and smoothed with a delicate natural hint of lemoney chamomile. Amazingly, this formula contains hops, "to inhibit the growth of odor-causing bacteria and zinc for long-lasting odor protection."

Best of all I don't have to worry that some corporate, cancer-causing aluminum based anti-perspirant is causing damage to my immune system or saturating my limbic lanterns with enough aluminum to make my brain go batty. Awesome. It works. It lasted all day at the office and into the evening at the gym. Reptile and amphibian approved.

Cheers!

(and 3 cheers for Tom's of Maine!)

xoxoxo <3>Üdo

Yeah sometimes love stinks... but at least you don't have to!

Good Mornin'!

Raawwwwrrr! She's awake! ::stretches arms and smacks her lips:: I'm hüngry! What's for breakfast? Why my favorite breakfast of coürse! Plush, pillowy pancakes, paired up with salty, crünchy bacon and a smattering of fresh sweet fruit... mmmmm YAAAAA!!!!

Üdo's Semi-Scratch Patty Cakes

2 cups Bisquick mix 1 cup of milk 1 tablespoon sugar 2 tablespoons lemon juicey 2 teaspoons of baking powder 2 fresh organic grass fed country eggs

	Print these coupons...
	About Concordance™

	Directions Heat non-stick frying pan over medium-high heat. Mist with Pam Baking spray (it smells like vanilla!) Surface is ready when a few drops of water sprinkled on it dance and disappear. Just like this!
	Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls into hot non-stick frying pan which has been sprayed with Pam Baking spray.
	Cook until you see little bubbles turning up on the cakes. When edges are dry, turn them ovah and cook until golden. Here's a little sneaky trick... to keep the cakes warm when serving multiple guests, place them (the cakes not the guests) in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes. Also, if you make a few extra save 'em in some Debbie Reynolds wrap and heat them up the next day.

Serve with crispy bacon and top the pancakes with fresh sliced strawberries and banana. A dollop of country fresh cream buttah and a schmear of blueberry syrup please! Serve on a pretty plate with a glass of OJ in an geniuine depression era-green Coke glass. The plate pictured here is too cute- a tea and saucer gift set made by Biscuit (which I believe is a line is sold through Anthropologie) from our Aunt Caren who has impeccable taste in culinary ware. In the meantime, eat up! Enjoy!

XoxoOXoXoX <3>Üdo


And for all you Good Mornin' fans out there....

Earth Box for Everyone!

Ever hear of this thing called the "EarthBox" ? Check this out! If you live in an apartment or in a small home without a lot of garden or yard space- this puppy will get your green-thumb hitching a ride to Scranton, PA where you can pick up one of these amazing gardening contraptions! It's so easy to use even a 5th grader could grow prize-sized tomatoes and other delectables!

Read more here on their site and no- you don't have to come all the way to Scranton to see me, the EarthBox, or Michael Scott... just hop on over to the earth box website where you can watch instructional videos (if you are more inclined to be a visual learner) and/or order your own today! Sweet!

For the fans of not paving paradise and putting up parking lots...

Need a lift?

Need a lift? How about a mood lift? Psst... here's a little secret... this essential oil is my saving grace. And by saving grace I mean it's my aromatherapy alternative to losing my mind on a daily basis. (snarf). Have a little anxiety? Or a lot? Have a topsy turvy tummy due to nerves? Chill out with this mood leveling combination of petigrain, rose, basil, and pepper. Recite the mood lifting affirmation as inscribed on the bottle:

"As I breathe in petigrain, rose, basil, and pepper, I am reminded that I can choose to be joyful at any moment and radiate positive energy..."

• Petitgrain Essential Oils: Lifts the spirit
• Rose Essential Oils: Reduces grief and sadness
• Chamomile Essential Oils: Stabilizes mood
  
• Basil Essential Oils: Clears mental fatigue
• Black Pepper Essential Oils: Resolves anger and worry

Stop by Earth Solutions and pick up a bottle (or two) today... it'll be one less thing to worry about! Xoxoxoxoxo <3>Üdo

What a briner!

Oh yeah babe... soooo delicious!!!! Guess what I've recently discovered? Brine. As in- brine me a river. Quit yer brining... and do you want some cheese with that brine? Brine! Wow- what a difference it makes in creating a juicy, sweet, melt-in-your-mouth treat! Gramma P. (with her German and Scottish heritage) was famous for brining everything.

So what the heck is brine anyway? It's really just a mixture of salt and water (sometimes sugar and other spices are added). And what does it do? It draws the blood out of your poultry, pork, or beef and it creates a very tender, delectable, and juicy chicken, turkey, pork, or beef. No more dry-out. Just luscious, mouth watering goodness!

Millie's Brilliantly Brined Chicken Tenders
1lb of chicken tenders (skinless boneless)
2-4 cups of cornflakes
1 cup of Italian breadcrumbs
A few grinds of fresh sweet sea salt
A few grinds of fresh cracked black peppercorn
Kosher salt on hand for brining
A large bowl of filtered water for brining
A bowl of flour
1/2 a stick of melted butter (salted)
A bowl to put the crushed cornflakes and bread crumbs into

Other stuff you'll need:

• 4 large bowls (for the above mentioned flour, cornflake mixture, brining water, melted buttah)
• 1 baking rack
• 1 baking sheet to place under the oven rack to catch drippings (if any)
• Non-fat cooking spray (Pam Olive Oil flavor)

In the meantime:

• Preheat the oven to 400 degrees

• Crush up your cornflakes and make your coating mixture. You can crush the cornflakes by hand or in a food processor. It only takes a few minutes to do it by hand and if you don't have a food processor you can take a clean soup can and wrap a piece of Saran wrap around it and use that to crush the cornflakes in the bowl like a pestal and mortar. Add your breadcrumbs and other spices you desire (salt, pepper, Italian seasoning, Adobo seasoning etc.) to the cornflakes. Set aside.

• Melt the 1/2 stick of butter and keep that in a seperate bowl. You can use less butter and just add skim milk if you prefer a lower fat version.

• Add freshly ground sea salt and black peppercorns to your flour bowl. For more flavor I like to add a couple dashes of Goya Adobo seasoning. Sooo good!

Directions:
Place your chicken strips into a large bowl of water to which you have added a generous pouring of Kosher salt. They say to use about 1/2 cup salt for a gallon of water. There's no way you'll need a gallon of water to cover 1lb of chicken strips so try to eyeball it... maybe 2 tablespoons or so should do the trick. Cover the bowl with Saran wrap and place your bowl of strips in salt water into the fridge for about 20-30 minutes...

Do other things in the meantime. Prepare your sides (mashed potatoes, greens,) and once the 20-30 min. has elapsed- drain the chicken from the bowl and pat dry with paper towels.

Dredge the chicken strips (one at a time) into the flour first, then the melted butter, then the cornflake/breadcrumb mixture. Place the strips on a baking rack in the middle of the oven. Not a baking sheet. A rack (like a cookie rack) that you would place on top of your oven rack. You can place a baking sheet on the shelf under the chicken rack if you want to catch any falling debris. The rack allows for a quicker and more even cooking of the chicken. Bake at 400 for 15 minutes.

Done. Do like I do and drizzle some sweet, sticky honey over the top of each chicken strip. Or save some on the side to dip into! Serve with mashed potatoes or french fries and a beautiful leafy green salad. Delicious!!!

And a little Hep brining away on her fire escape...

Super Dynamic Cooking Tyme!

Hallelujah the jet lag has lifted, the photos have been developed, and we've spring cleaned the bejabbers out of the apartment. Now it's back to work... or play... depending on how you look at it, eh?

So many projects soooo little time. Now I've never been one to come up short for an idea- I've got plenty of those mind you... I tell you it's the doing of the ideas that boggles me. Ever feel like there's so much to do?!

There's so many great crafts to learn, (first on my list: cake decorating) dance lessons to take, yoga classes to sweat, countries to visit, and experiences to well... experience! It's no wonder we only have 24 hours in a day. "It just ain't fair!"

I've got stuff to do! Lots of it too! So here's an update on the recent stuff...

First, ze cookbook. It's a work in progress and a labour of love, but suffice it to say... it's on the way! Between filming high-def food segments and editing together our latest documentary short I'm still working at pushing together the final pages of my newest baby- the latest Üdo Ümami cookbook. It's, errr... in the oven so to speak... (har) stay tuned for updates and the final reveal in the coming weeks- just in time for holiday cook cook.

Meanwhile back at the ranch, you can find more Üdo here, as I celebrate online with other entrepreneuring dynamic divas! And might I say, what a great way to share your wisdom and promote your biznasses ladies... so hop on it! Submit to Diva ToolBox today!

In the meantime, Üdo HD should be uploaded by the end of 09 and forthcoming posts will be highlighting our newly rennovated itsy-bitsy etsy shop set to "debut" November 2009 where you can once again find something cozy, bubbly, and lovely to suit your whimsy...

Oooo!

::snuggles in with warm tea as the leaves begin to turn::

I anticipate a rather frolicky fall for all! FÜN!!!

xoxoxo <3>Üdo

The King's Summer Palace...

Enjoy a few pictures from our recent trek to Phuket, Bangkok, and HuaHin. Here we are at the King's Summer Palace. Note the Greek-inspired statues (and other European influences)... and what the? Is that statue wearing green sneakers? hehe... Enjoy.

Fishing port on the pond...

Psst... wanna buy a watch?

Please don't feed the landscaping...

Hop bunnies! Hop!

Views from the watchtower...

Yellow bamboo tree...

The King's watchtower...

Watching...

The Royal Palace...

Above and below: The Royal Palace... note the umbrella shaped trees which shield the King wherever he walks...

Thai military at the Royal Palace...