Holy morning....sometimes I'm really glad that no one see me in the morning after getting up. My face, especially around the eyes, wrinkled. It almost seems like I have been pressing my face into my pillow.....
Late or early in the morning (3 a.m) I woke up and heard my neighbour coming home. I'm living in a house with 3 appartements, one on each flor and I'm on the second flor. Below and up on me there's a men living . I really like it here, they are very nice and friendly and at my age.
Breakfast Wraps
Wraps
3 cups sliced strawberries (about 1 1/2 pints)
1/2 cup sugar
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
Eggreplacer (for 2 eggs)
Filling
2/3 cup whipping vegan cream
1 package vegan cream cheese, softened
1/2 cup sugar
1 tablespoon finely shredded lime peel
Direction:
1. In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggreplacer. Beat with hand beater until smooth.
2. Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
3. Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
4. Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.
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Creamy Avocado Potato Salad
Ingredients:
2 lbs yukon gold potatoes, cut into 3/4 inch chunks
1-2 Tbsp cilantro
1 clove of garlic, peeled
1 ripe avocado
1 Tbsp extra-virgin olive oil
juice of 1/2 lime
1/2 tsp salt
1/4 tsp ground cayenne pepper (optional)
1 small Roma tomato, seeded and chopped
1/4 small red onion, finely diced
1/4 cucumber, finely diced
Directions:
1. Put the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil. Lower the heat and cook for 10 to 15 minutes, until the potatoes are easily pierced with a fork, but still firm. Drain and rinse with cool water; drain and set aside.
2. Meanwhile, place the garlic clove and cilantro in the food processor and process for about 10 seconds. Add the avocados flesh, olive oil, lime juice, salt, and cayenne into the food processor and puree until smooth.
3. Put the potatoes, tomato, onion, cucumbers in a large mixing bowl. Add the avocado mixture and mix well, being sure not to mash the potatoes. Taste and add more salt and lime juice, if desired.
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