Burryro - Imitation is the Sincerest Form of Flattery

First off, just because you are imitating something doesn't mean it has to be exactly like the original. Take inspiration, but don't copy ingredient-for-ingredient or else it becomes redundant.

The ground beef was cooked with garlic, Greek seasoning (which tasted tinny because of whatever they used to make up for it being salt-free -- not worth it), oregano, kosher salt, and cilantro at the end. (The meat didn't end up tasting tinny after it was fixed, thankfully.) The greens you see is chopped parsley tossed with olive oil, kosher salt and pepper, then finished with extra cilantro and a dollop of yogurt. What makes it a "burryro" instead of a gyro is the use of a flour tortilla instead of pita bread.

Since a burrito really is a full-meal item, this was paired with sautéed and lightly steamed green beans tossed with soy sauce and pepper. Very simple, really delicious, and a nice meal that left you satisfied without feeling stuffed.

(EoP)

I've Been Tagged!

While sitting here sipping my cup of iced Haterade (which doesn't quite have the same effect as regular, albeit diluted, Gatorade has for running and such), I'm going to fill out the MeMe that Adam from Baking with Dynamite tagged me with. Hrmpf. And, my goodness, this is long!

1. Last Movie I Saw In A Movie Theater?
Oh, um, I remember seeing one... I think it was Hancock, the latest Willard Smith movie.

2. What Book Are You Reading?
Pandora's Keepers: Nine Men and the Atomic Bomb by Brian VanDeMark.

3. Favorite Board Game?
Ask my family, I HATE playing board games. I never really thought about why, but I do know why, I just refuse to tell you. Besides, "The only winning move is not to play." (Speaking of which, I'm going to see WarGames tomorrow at the theater!)

4. Favorite Magazine?
I used to like Runner's World, but all the articles became redundant because a) most of it was stuff I already knew, and b) I'm beginning to believe that the magazine is marketed towards beginner runners. I think Running Times magazine has better, in depth articles of use, not that I didn't get anything out of RW. (I think I just told you what magazine I dislike, not my favorite.)

5. Favorite Smells?
"Right before it starts to rain." That's what Adam said, and I agree. I just used a gift certificate at Bath & Body Works for a "fresh water" body spray. Also, outside smells after raining in the country, the aroma of bread baking, COFFEE!

6. Favorite Sounds?
The different sounds that my cats make, the running sound (feet against pavement), the sound a tennis ball makes when it comes in contact with a racquet, the sound of wind and the sound of the ocean/lake/river/you get the drift (the latter being ironic because I don't particularly care to go to the beach).

7. Worst Feeling In The World?
When I let myself down, which usually means I let someone else down, which probably means that I screwed something up.

8. First Thing You Think of When You Wake?
Whether or not to go running in the morning, or wait until the afternoon.

9. Favorite Fast Food Place?
I rarely eat at fast food places, but I make a chicken salad at Wendy's with their Caesar's side salad and chicken nuggets.

10. Future Child's Name?
After a character in Jurrasic Park, Roland sounded like a cool name (until I realized that a friend's name was actually Roland, but I never knew it because I was young and we called him by his nickname).

11. Finish This Statement—“If I Had a Lot of Money, I’d…
Turn myself into a countess à la The Count of Monte Cristo, minus the revenge stuff. I would still have a sidekick, though. Any offers?

12. Do You Drive Fast?
Michigan's speed limit on the highway is higher than Indiana's is!!!

13. Do You Sleep With a Stuffed Animal?
I used to, but now I just sleep with my cat. He's a live stuffed animal. Stuffed with bloody innards...

14. Storms—Cool or Scary?
I love a lightning storm!

15. What Was Your First Car?
Can't remember, but a future car won't be a Jetta VW, and sadly won't be a Land Rover unless I have money to spare after I become a countess.

16. Favorite Drink?
Coffee with milk foam, iced coffee, iced green tea with mint or raspberry with mint, tea smoothies, and soy milk "soft-serve" smoothies.

17. Finish This Statement—“If I Had the Time, I Would…
Run all day, 3 times a week, or drive to different states with awesome trails and go running.

18. Do You Eat the Stems on Broccoli?
Yes, I do. I don't often use it in stir-fries and stuff, but I cut the stems off and snack on them while cooking.

19. If You could Dye your Hair Any Other Color, What Would It Be?
I actually contemplated dying the underside of my hair red, but then I heard it fades quickly and you never really get rid of the red hue. Hm.

20. Name All the Different Cities In Which You Have Lived.
No way am I going to tell the lurkers that! But I was born in El Paso, TX.

21. Favorite Sport to Watch?
Volleyball. It's on again this weekend, too.

22. One Nice Thing About The Person Who Sent This To You
(Nice way to get a compliment, hehe!)
I don't really know Adam very well, and only through his blog, but I have good intuition about people and from what I've read, he seems like a great person to know 'cause he'd try to help anyway he could (judging solely by the informative posts he makes), and would be a fun person to be around.

23. What’s Under Your Bed?
Dust, probably.

24. Would You Like to Be Born As Yourself Again?
Is this question literal, or not? Literally speaking, I don't believe we are reincarnated. Figuratively, I'd like to be reborn as a Harvest Sprite.

25. Morning Person or Night Owl?
Quite the catch-22. I love being up very early when nobody else is around, and I like staying up really late when nobody else is around. The afternoon is a waste of the clock, like a void between when everything really begins. I wish I could be like Chuck Norris 'cause he doesn't sleep. He waits.

26. Over Easy or Sunny Side Up?
Sunny side up. But only one, since one is an odd number and two looks like eyes.

27. Favorite Place to Relax?
While running, actually, on a trail. With nobody around. Except for the Ents, but they don't count.

28. Favorite Ice Cream Flavor?
Häagen-Dazs Mango Sorbet.

29. Of All the People You Have Tagged, Who Is the Most Likely to Respond First?
I'm going to tag Chuck Norris, but he's busy so he won't be first.

Tagging:

1. Chuck Norris
2. Antics of a Cycling Cook
3. Olive Juice
4. Pittsburgh Needs Eated.
5. Veggie Girl

(EoP)

Like a Homemade Cake, But from a Box

What does it take for me to make baked goods from a premade mix? First, the ingredient list has to be very short, and preferably with ingredients that I'd use at home (check). Secondly, no vanillin (check!), which gives it that nasty from-a-box taste we all know and love hate. Thirdly, the type of mix has to be interesting enough to warrant buying it to see the results (think: upscale mixes). Many discount stores (Marshalls, TJ Maxx, etc.,) have a gourmet food section that sells reduced-priced mixes from upscale brands if you want to check it out. This was from Target, and was discounted.

The most interesting part about the directions for this mix was that it called for beating butter instead of adding oil. As you may know, adding oil is what most box-mix baked items call for, so I was definitely pleased about that.
Compared to other box mixes, the batter here was on the thicker side, more akin to a traditional recipe you'd make yourself. So far, it tasted just like if I had made it myself.

(Candied pecan recipe below)

Since the cake was the easiest in the world to make, I spent more time on the icing and decorations. I found a recipe for candied pecans, making the adjustment of toasting the pecans before coating with the syrup. Very simple, amazing taste, one of those steps that requires a bit more time than just icing a cake, but really enhances the presentation factor.

(Caramel 7-minute icing recipe below)

I knew immediately what type of icing I wanted, a 7-minute icing, though I wanted one that had a caramel-butterscotch flavor to better meld with the chocolate cake. I found a 7-minute icing recipe made with brown sugar instead of sugar, so I used it. It came out excellently, though it took 13 minutes of total beating time before it got to the consistency I preferred.

Each time I finish a cake, all the preparation and time it took to put together becomes worth it, and it really is a simple pleasure.

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Candied Pecans
Recipe from Cooks.com
(Back to top)

• 1/4 tsp. salt


• 1 c. sugar


• 1/2 tsp. cinnamon (I used 1/2 teaspoon ginger and the grated rind of 1 orange. I'd increase the ginger to 1 teaspoon next time)


• 6 tbsp. milk


• 1/2 to 3/4 c. pecans (I used a 12 oz. bag of pecans, and I toasted the pecans first)


• 1 tbsp. vanilla

1. Mix first 4 ingredients and bring to a boil over medium heat, stirring occasionally. A heavy pan does better as thinner pans sometimes cause it to burn. Cook to soft boil stage. Remove from heat; add vanilla and pecans. Stir until all are coated well and until coating crystallizes. Quickly pour onto waxed paper and separate with 2 forks.

My notes: While I was liked this recipe, next time I wouldn't cook the syrup to the soft ball (which I'm guessing is what soft boil is) stage, but take it off at about 210°. For presentation matters, I wasn't too keen on how the syrup set on the pecans, and even though I could have taken it off the heat instead of continuing as per the directions, I usually follow a new recipe exactly how it says and make adjustments the next time (unless doing so will result in a disaster). The result I was looking for was more of a clear coating.

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Caramel 7-Minute Icing
Recipe from Astrayrecipes.com
(Back to top)

• 2 unbeaten egg whites


• 1½ cup brown sugar


• 1½ teaspoon light corn syrup


• ⅓ cup cold water


• 1 dash salt


• ½ teaspoon maple flavoring (I used vanilla extract)

1. Place all ingredients except flavoring in top of double boiler (not over heat); beat 1 minute with electric mixer. Place over boiling water and cook, beating constantly until frosting forms stiff peaks, about 7 minutes (don't overcook). Remove from boiling water. Pour into mixing bowl and add maple, beat until of spreading consistency, about 2 minutes. Frosts tops and sides of 2 8 or 9-inch layers or one 10-inch tube.

My notes: I really loved how the brown sugar enhanced this recipe from a regular, sweet icing to that with more depth. As I said above, itt took 13 minutes of total beating time until it got to the consistency I desired, other than that it was a dream to work with. If you are making a cake the day ahead of time, though, I would advise you not to use a 7-minute icing since it starts to dissolve and become gritty if left out (even in a cake dome) overnight. Maybe it wouldn't if it were refrigerated, but I'm not sure. I'm going to turn this into a Swiss meringue buttercream to give it a longer life.