lazy tuesday

utorkom se, bez obzira na to koliko obaveza imam, trudim da blejim. simple as that.

jednostavno, moj mozak izlevitira tog dana. verovatno bas zbog toga, utorkom zadobijam najvise cvoruga i modrica. ovog utorka nemam previse obaveza, sem mozda da spremim nesto za klopu.

ali... ja ne znam da kuvam. u nasem domu, to radi on

(i to jako, jako dobro). s obzirom na nove okolnosti, ja moram da savladam basics u sledecih par meseci.

sada sam u fazi da samo browse-ujem... razgledam kuvare, listam casopise, pretrazujem blogove i sajtove. iz celog prethodnog dana koji sam provela brcajući po receptima, zakljucila sam da mi se dopadaju iskljucivo oni recepti koji su "lepi", tacnije - oni koji mi se uklapaju u blog. :)

ja, na zalost jos uvek, svoj utorak zamisljam -

sa klopom koju neko drugi sprema...

xploding plastix - bulldozer butterfly

* obratite paznju na escajg koji zvecka

pics via collect, simply recipes & Rhys Albrecht

*sa slike u sredini. umesto brusnica, leti mozete koristiti maline.

Cranberry Sorbet Recipe:

INGREDIENTS:

- 12 ounces fresh or thawed frozen cranberries (about 3 1/2 cups), washed and drained, stems removed and discarded, bruised or spoiled cranberries discarded

- 3/4 cups granulated sugar

- 2 cups white cranberry juice

- 1 cup water

- 1/4 teaspoon salt

- 2 tablespoons light corn syrup

- 2 teaspoons chopped fresh lime or orange zest

METHOD:

1. Place cranberries, sugar, water, white cranberry juice, and salt in a saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all of the berries have popped and the sugar has dissolved.

2. Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp. Stir in corn syrup and zest. Cover and refrigerate until completely chilled, several hours or preferably overnight.

3. Process in your ice cream maker according to the manufacturer's instructions. Right out of the ice cream maker the sorbet will be rather soft. If you would like it firmer, transfer the sorbet to an airtight container and put in your freezer for a couple of hours. Once frozen, you may need to let it sit for a few minutes at room temperature before serving.

via simply recipes