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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Graham Cracker-and-Pecan Praline Popcorn

Graham Cracker-and-Pecan Praline Popcorn

(I suggest either using only 8 cups of popcorn or making another half recipe of the sugar syrup mixture just to make sure you have ample coverage).

10 cups popcorn (popped without salt or fat)
2 cups honey-flavored bear-shaped graham crackers (such as Teddy Grahams)
1/2 cup coarsely chopped pecans
Cooking spray
1 cup packed dark brown sugar
1/4 cup light-colored corn syrup
1 1/2 tablespoons butter or stick margarine

Preheat oven to 325°.
Combine the first 3 ingredients in a large bowl. Spread mixture onto a jelly-roll pan lined with foil and coated with cooking spray.
Combine brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cover and cook 1 minute. Uncover and cook, without stirring, until the candy thermometer registers 290° (about 5 minutes).
Drizzle the brown sugar mixture over popcorn mixture; toss to coat. Bake at 325° for 30 minutes, stirring once. Cool completely on a wire rack in pan, and break into large pieces.
Note: Store in an airtight container for up to 2 weeks.
Yield: 12 cups (serving size: 1/2 cup)

CALORIES 97(32% from fat); FAT 3.5g (sat 0.7g,mono 1.6g,poly 0.9g); PROTEIN 1g; CHOLESTEROL 2mg; CALCIUM 7mg; SODIUM 47mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 16.4g
Cooking Light, NOVEMBER 2000

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