Happy New Year Everyone !
Disney
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Disney
The clock will soon strike midnight. Wishing you a new year of dreams come true.
Merry Christmas London!
Friday, December 27, 2013
I didn't get to be with my grandson London this Christmas so I made this for him. Love you!
#flipagram - http://flipagram.com/f/lPDjK1pmBl
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#flipagram - http://flipagram.com/f/lPDjK1pmBl
A Christmas Blog From My Grandson London!
Tuesday, December 24, 2013
Wishing Everyone A Merry Merry Christmas And A Wonderful New Year!
Twas 2 Nights Before Christmas written by my daughter Daisha aka London's mommy!
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Twas 2 Nights Before Christmas written by my daughter Daisha aka London's mommy!MONDAY, DECEMBER 23, 2013
Twas 2 Nights Before Christmas Authored by... London James Guerra!
Hey, all of my Mama's cookies are in the oven and my house is light and bright Peeps! Well, the Christmas Season and festivities are in full swing up here! Mama, Dad-O and I have decided that this year, instead of mailing out a Christmas Card, we were going to blog a Nostalgic Poem, but change it up- once more- London Style. Grab a candy cane and some hot chocolate and enjoy.
Twas 2 nights before Christmas,
When all through Visalia City
Not a creature was stirring,
Not even Mama Kitty.
The stockings were hung
And the computer was on,
So I decided to reminisce,
About 2013, it was the bomb!
Mama and Dad-O were nestled
All snug in their bed,
While visions of having turned 30
Danced in their heads.
And me with my front teeth
And I in my bow-tie,
Was sitting in the Presbyterian Church
Watching Aunt Mon marry my Uncle Rye.
When out on the VonMeter's lawn
There hopped the Easter Bunny,
Mama and Dad-O wanted a quick pic;
Trying to catch him was so funny.
Away to my Dodger gear
I dressed at the start of the Season,
Perhaps I was good luck
And them making it to the Play-Offs- I could've been the reason.
The sun in the farmland
Was shining and ablaze;
While excitement of turning one
Was coupled with party planning-craze.
When what to my dazzling eyes
Did I see,
But Mickey's amazing Clubhouse
And those I adore... Celebrating Me!
The most impressive gift,
Given by Uncle Jer and Aunt Wen,
It was a hand drawn portrait of me-
It's an absolute gem!
With Mr. Sandman
Coming through and delivering my dream,
My First Birthday was the coolest,
That I'd ever seen!
We scurried like mice,
My family all went
To Disneyland this Summer,
A lot of magical moments were spent!
"Now Nathaniel! Now Jason!
Now, Aubrie and Grimmi!
On, Jacob! On, Lindsay!
On, Papa Rich and my Noni!
To the entrance of Main Street!
To the Lands all around!
I wore my Mouse Ears all Day;
And I'm a fan of the firework sound!
Towards the end of summer
I was dedicated at Visalia First,
With Papa Rich teaching "The Word"
You can't help but give an "Amen" outburst!
So with Fall drawing near
The summer it flew,
With day trips to Yosemite,
And the Sequoia Park, too.
In first not believing,
We may see a brown bear
Mama saw one, she did!
It evoked quite the scare.
September it was welcomed
Though we missed Dad-O on his business trip;
But Grandpa Mark came to visit
And I learned he was way cool and really hip!
I would sing with all my might
And Grandpa would join in;
Give our band 20 years,
A Grammy we're sure to win!
(ALBUM COVER)
The patch full of pumpkins
Was loaded with corn mazes and fun;
Especially for yours truly
Since now I can walk and even run!
Days before Halloween
I received First Mission from Space Command!
Jacob and I suited up like LightYear
And Trick-Or-Treated at the ol' Disneyland!
My first haircut was quite the deal,
Acting calm I certainly tried,
But my mellowness didn't matter
Mama still missed my duck-tail and cried.
The last day of October
I was of course Mickey Mouse;
We partied and dressed up,
It wouldn't have been any other way in my house!
In November Dad-O received a job offer;
Our families are excited all around,
Moving back to Orange County
We say our goodbyes to the farms and to V-Town.
After Thanksgiving
With the Seasons going by faster;
Mama and Dad-O launched an ETSY business
It's called Moments Ever After.
We love staying busy
Between myself, Daddy and Mom,
But I still love blogging here
At themanyadventuresoflondonjames.blogspot.com!
My best buds and I,
Have been so blessed this past year;
And we want you to know how much you're loved
You are all sweeter than Santa's Reindeer!
When enjoying all the fun
Of this super festive Season,
I pray you feel happiness and joy
And remember that Jesus is the Reason!
As I end this blog
I say with all my London might,
"Merry Christmas to all.
And to all an awesome night."
Brining A Turkey!
Tuesday, November 26, 2013
Thought this could be useful
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Six years ago, the L.A. Times Food Section held a turkey taste test that changed the way they (a lot of others) talk about Thanksgiving.
Under the vigilant eye of Russ Parsons -- longtime Food Editor at the paper and author of How to Read a French Fry -- four birds came to the table, and a simple new technique had the panel smitten.
The bird had been dry-brined (though the term "dry-brining" wasn't being tossed around much yet). In less-fancy words, a few tablespoons of salt had been sprinkled on it a few days ahead.
Because of this, the turkey was well-seasoned through and through, and had all the juiciness of your average wet-brined turkey, without its sometimes off-putting texture (we'll come back to that later). It tasted like turkey, but turkey having a very good day.
Parsons has written about the salting technique every Thanksgiving since, testing new variations each year and slashing steps he decides aren't important. The response has been glowing. By his count, he's received over 1,000 emails from happy cooks, and some of the most genius hacks have come from their suggestions.
So where had this turkey been all our lives? To find out, I had to get the story from the two clever cooks we have to thank for the recipe: one an editor, the other a chef. Without both parties, the world might never have known the wonder that is the Judy Bird.
Here's how it all went down:
Since the late 1980s, Judy Rodgers has dry-brined the famous roast chicken -- and just about everything else -- at Zuni Café in San Francisco. She learned the technique while cooking in Southwestern France and perfected it back in the States, meticulously trying it on everything from fish fillets to hamburgers to roasts, even some vegetables -- but never a turkey.
Salting early doesn't dry these things out -- if timed and measured right, moisture is pulled out and back in again, and the process magically realigns the proteins so that they'll hold on tighter next time. I can tell you what this means to your mouth: juicy, tender food. As a bonus, it's salted all the way to its middle, not just on the surface.
This juice-retaining action is the same as with a wet brine, with one big difference: the wet version also draws in some of the surrounding water and makes everything vaguely ham-like. Juicy yes, and flavorful, but springy and tight in a way that doesn't smack of fresh meat. Not to mention the space concerns: wet brines are greedy things. Not only are you storing something in your fridge for several days, you're storing it in a vat of liquid.
Enter Parsons, circa 2006, who had quizzed Rodgers on her relationship with salt for various stories over the years. "I was casting about for Thanksgiving ideas and I wondered if something that worked for chicken might work for turkey." Parsons wrote to me in an email, "I called her and asked if she's ever tried it and she said no."
In fact, Rodgers had recommended a wet brine for turkey in the Zuni Café Cookbook in 2002, a recipe she's been using on pork chops since her days at Chez Panisse in the 1980s and had scaled up successfully for the big unwieldy bird. Though she has dry-brined plenty of geese and ducks (and more chickens than probably anyone on earth), the reason she never pursued turkey is simple.
"I'm just not a big turkey, Thanksgiving girl," Rodgers says. "A lot of chefs feel this way. At Zuni we still change the menu every day, and sometimes I taste 75 things in the course of a day, from oysters to desserts. So for me, Thanksgiving is a holiday from cooking and eating. If I don't have to plan a menu, I think, 'It would be really nice to just scramble some eggs'."
So Rodgers consulted and Parsons got testing. "I tried it first with a 12-pounder and it worked great. Then I worked my way up," Parsons wrote. "When I talked to Judy, I think she was a little surprised … and maybe a little amused that I was so excited about it. I can get a little geeky."
Geeky like a fox. Since then, he's figured out, among other things, that you can brine a frozen bird as it defrosts in your refrigerator. And why wouldn't you?
Once you taste your very own Judy Bird, you can thank them both: the chef who'd rather not think about Thanksgiving at all, and the food editor whose job depends on it.
![This is soooooo goood!! I love raspberries!!
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Raspberry White Balsamic Vinaigrette
A fresh raspberry white balsamic vinaigrette that will make any summer salad a true delight!
Servings: 1 cup
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Printable Recipe
Ingredients
1/2 cup raspberries fresh (or thawed frozen)
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, minced
salt and pepper to taste
Directions
Mash the raspberries and mix everything.
Option: Replace the white balsamic vinegar with dark balsamic vinegar, apple cider vinegar or raspberry vinegar.
source:/www.closetcooking.com/](https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc1/s403x403/1002296_10151460390861594_1528826671_n.jpg)
Love Graphics 45!
Wednesday, November 20, 2013
Perfect for place settings at your Thanksgiving Table!
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My Grandson London At The Punkin Patch!
Monday, October 21, 2013SUNDAY, OCTOBER 20, 2013
Vossler Farms Peeps!
Hey all of my thoroughly enjoying this beautiful Fall season Peeps!!! So Mama, Daddy-O and I are having a great Fall Season! Mama loves this time of the year! She loves all of the festivities that take place during this time! Of course, one of those festive, got-to-do, traditions is the Pumpkin Patch- preferably with a corn maze! Come on, if you are going to do the Pumpkin Patch, you might as well go for the maze!!! I have decided to take you on my journey to the Pumpkin Patch using 70 words/phrases that came to mind while on my Vossler Farms Pumpkin Patch Adventure!!! Are y'all ready? My 1st out of 70 words/phrases will begin right after this pic! Enjoy the Patch Peeps!!!
Mickey shirt.
Into the maze.
Tall green plant!
Hey Mama!
Are we lost?
Need directions.
Wrong person to get directions from.
Still lost.
Getting Hungry!
Daddy-O!
Human GPS!
Squirell!!!
Not now!
Still lost... still smilin'!
Edible?
Or shelter?
Boy Scouts Baby!!!
Not vegetarians!
Used to be vegetarians.
I spot gold!
Orville Redenbacher!
Sweet kettle corn!
Cheddar cheese popcorn!
Carmel corn!
Snoopy!
Nice beard.
Great pumpkin.
What do you mean not-so-great???
What's that?
London as Linus!!!
Found my pick!
May need a cart!
Too many to choose from!
I can handle this one!
How many pumpkins do we need?
Cow food!
Cowboy food?
Pumpkin decor!
Still hungry.
Cottage cheese tastes way better.
More laundry Mama!
Strolling through the patch.
Actually... walking through the patch.
Hay.
Hay fever.
Worth it!
Cutest Pumpkin in the patch!
Uh-oh, last pumpkin pic has some competition!!!
Train.
Not moving very fast.
Name of the maze!
Almond milk break.
Lost my Tom.
Toes enjoying the fresh air.
Patching makes one thirsty...
Really thirsty...
Guzzling...
Did you want some?
Pumpkin Patch strategizing.
What could I use all these pumpkins for?
Step stool onto the couch...
Pumpkin pie...
Playing soccer...
Need to see if these roll well.
Haven't found the Great Pumpkin either Chralie Brown.
Someone forgot to get painted! Way to stand out.
I want them all!
Spotted the cutest Turkey ever!
Thought this character was for the next holiday?
Another year, another patch!
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