A Real Golden Apple

I have a real love for parties; not so much going to parties but putting them together. I am in the processes of turning my love into a business (more on that later). I came across something today that is sure to have a big impact on the party planning industry.

The Germany-based company Deli Garage makes a edible spray paint for food. That's right spray paint for food.

Take a look:

A golden apple or silver if you prefer

Birthday parties will never be the same. The possibilities are endless. Cakes, cupcakes, cookies they all could be coated in the color of your choice.

A Golden Goose isn't something I would want to see on my Thanksgiving table but to each his own.

The company is planning to distribute the product in the US is the near future and I think it will be a big hit. I would be willing to give it a try. Would you?

Birthday Spook-tacular

I spent this weekend working on a birthday monster bash for my 2 sweetheart nieces. They both have birthdays in October so having a joint party makes a lot of sense.

Here are some of the highlights.

 

A frightfully good time was had by all.

Tasty Tuesday

Orange Chicken

I really love the idea of making take-out food at home. We like Chinese food and I like anything that is tasty and easy to prepare. Well, this recipe fits both those categories.

Orange chicken in the crock pot

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick

2 large red or green bell peppers, cut into 1/2-inch chunks

3 cloves garlic, finely minced

4 boneless skinless chicken breast halves (about 2 pounds)

2 tsp. ground ginger

1 tsp. salt

1/2 tsp. pepper

8 ounces orange juice concentrate

2 cans Mandarin orange segments, undrained

2 green onions, chopped (whites and greens)

2 cups hot cooked rice

Directions:

Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Yield: approximately 4 servings

Recipe Notes:

I like to use about 3 tsp. fresh ginger, finely minced, but if you don't have fresh, use the ground. If you don't like ginger, leave it out.

Thicken up the sauce with a cornstarch slurry (2 Tbsp. water + 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute).

You can make some stir fry Chinese veggies to go with this. I like to use baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.




FYI: I made this today and it was a bit sweet for me. However, I realized a little too late that I used a 12oz can of OJ instead of the 8oz can the recipe called for.