Friday, April 22, 2011
Island Water Park (half off) $13 Admission
Living Social (a daily deal) is offering Island Water Park adult admission for $13 a person. Click HERE to check out the deal.
Wednesday, April 20, 2011
Large Dominos Pizza $8 today on Groupon
Fresno's Groupon of the day is $8 for a large Dominos pizza with any crust and up to 10 toppings. Click HERE to get your coupon (3 per person, 1 per order). Even if you aren't from Fresno, you can redeem this Groupon at any US continental Dominos. Expires May 19, 2011.
Tuesday, April 19, 2011
Easy Mexican Rice Recipe
Mexican Rice
3 Tbsp Vegetable Oil
1 Cup Long Grain Rice
1 Clove Garlic(1 tsp Garlic Salt)
1/4 White or Yellow Onion Chopped
1/2 Tsp Ground Cumin
1/2 Cup Tomato Sauce
2 Cups Chicken Broth
In a large saucepan sautee garlic, onion, and rice in oil until golden brown. Add cumin, tomato sauce and chicken broth and cover. Bring to a boil, then simmer covered for about 15 minutes.
So now you have the beans, tortillas, and rice! Simple recipes for a budget and pantry friendly meal!
3 Tbsp Vegetable Oil
1 Cup Long Grain Rice
1 Clove Garlic(1 tsp Garlic Salt)
1/4 White or Yellow Onion Chopped
1/2 Tsp Ground Cumin
1/2 Cup Tomato Sauce
2 Cups Chicken Broth
In a large saucepan sautee garlic, onion, and rice in oil until golden brown. Add cumin, tomato sauce and chicken broth and cover. Bring to a boil, then simmer covered for about 15 minutes.
So now you have the beans, tortillas, and rice! Simple recipes for a budget and pantry friendly meal!
Monday, April 18, 2011
The BEST Homemade Flour Tortillas Recipe
Homemade Flour Tortillas
2 1/8 Cups All Purpose Flour
1 tsp Baking Powder
1/2 heaping tsp Salt
8 tbl Shortening/Lard
1/2 Cup Warm Water
Mix dry ingredients, then add the rest. Mix well, then knead for 3-5 minutes, add flour as needed. Let rest 10 minutes. Form 8 small balls. Let rest 5 minutes. On a lightly floured surface roll out the balls turning the dough a quarter turn every other pass, until very thin, but do not let wrinkle. Do not flip the dough either. Heat on medium-medium-high on a flat pan until bubbles rise. Flip and let heat until white and no longer transparent. Maybe 2 minutes on the first side, one minute the other. Keep finished tortillas warm in a kitchen towel folded in half, serve immediately. Reheat on pan. Do not leave uncovered, they will get stale and hard.
2 1/8 Cups All Purpose Flour
1 tsp Baking Powder
1/2 heaping tsp Salt
8 tbl Shortening/Lard
1/2 Cup Warm Water
Mix dry ingredients, then add the rest. Mix well, then knead for 3-5 minutes, add flour as needed. Let rest 10 minutes. Form 8 small balls. Let rest 5 minutes. On a lightly floured surface roll out the balls turning the dough a quarter turn every other pass, until very thin, but do not let wrinkle. Do not flip the dough either. Heat on medium-medium-high on a flat pan until bubbles rise. Flip and let heat until white and no longer transparent. Maybe 2 minutes on the first side, one minute the other. Keep finished tortillas warm in a kitchen towel folded in half, serve immediately. Reheat on pan. Do not leave uncovered, they will get stale and hard.
Friday, April 15, 2011
Season Passes to Island Waterpark $29 Ends 1pm Today!
Valley Daily Deals is offering up to four unlimited season passes per order for Island Waterpark for $29 each. Considering adult admission for one day is about $26, this is a screaming deal! Like Groupon, this offer expires today. So jump on it. Click HERE to view Valley Daily Deals and this offer.
PS: This must have started yesterday because it ends at 1pm today!
PS: This must have started yesterday because it ends at 1pm today!
Thursday, April 14, 2011
Baskin Robbins 31 Cent Scoop Night : April 27th!
On Wednesday April 27, 2011, Baskin Robbins will be having its 31 Cent Scoop Night to honor American firefighters. Each person will be limited to three scoops. In some cases you will have the opportunity to donate to local firefighter charities.The Baskin-Robbins Community Foundation is donating $100,000 to the
National Fallen Firefighters Foundation.
National Fallen Firefighters Foundation.
The event runs from 5pm to 10pm.
Wednesday, April 13, 2011
California Telephone Access Program
The California Telephone Access Program Deaf and Disable Telecommunications Program works to provide those with physical impairments (ranging from mild hearing loss to those with limited mobility, many things are covered) with telephone access in their own homes. This is a no cost program. Equipment is limited to one per person and requires documentation from certifying agents ie) a speech therapist, audiologist, etc. You can click on this link to view the one page application
California Telephone Access Program Application.
California Telephone Access Program Application.
Tuesday, April 12, 2011
Cinnamon Rolls from Scratch
Cinnamon Rolls from Scratch
This is a bread machine recipe, however feel free to do it the old fashioned way.
Included are instructions for both.
Cinnamon Rolls by Bread Machine
Put ingredients in bread making pan in this order:
1 cup milk
1 large egg
4 Tbsp butter (room temperature)
1/2 tsp salt
3 1/3 cups Bread flour (or All Purpose flour with 1 Tbsp Vital Wheat Gluten)
3 Tbsp white sugar
1 tsp Ground Flaxseed Meal (optional)
2 tsp active dry yeast (1/4 tsp less than a whole packet)
Filling
1/4 cup cold butter
1/4 cup white sugar
2 Tbsp cinnamon
1 tsp fresh grated nutmeg (use the small holes on the cheese grater)
(add 1/4 cup brown sugar if you are looking for a more gooey roll)
Topping
Powdered sugar frosting
1 cup powdered sugar
2 Tbsp milk
1/2 tsp soft butter (optional)
1/4 tsp vanilla extract (optional)
1/3 cup chopped nuts (optional)
Instructions
Place ingredients in machine in order; turn on dough cycle (number 8 on my machine, the dough cycle lasts 1 hour 30 minutes). Remove about 10-15 minutes after finished. It should deflate pulled out. Let rest 5-10 minutes. Roll out on slightly floured surface in a large rectangle/square, approximately 1/4-1/2 inch think. Slice and spread out cold butter chunks evenly over the dough. Mix the white sugar, cinnamon, and nutmeg together in a small bowl (the amounts are flexible according to taste). Dust the dough evenly. Reserve some of the mixture to top the rolls. Roll dough to form a tube, cut one inch thick rolls with thread (8 inches of floss works) or a sharp knife. Grease a 9x13 pan completely with shortening (Do not use dark non-stick.) Place rolls in rows of 3, leaving about 1/2 inch spaces. Pour reserved filling over the top of the rolls. Let rise a second time (about 30-45 minutes) or cover with tin foil and refrigerate overnight (they will continue to rise only much more slowly) and bake the next morning. The rolls should be touching before they bake.
Bake at 375 degrees F for 20-25 minutes until barely golden. Mix frosting. Let cool, frost warm. Serve immediately.
Cinnamon Rolls from Scratch
Ingredients: same as above
Instructions:
In a small bowl mix 1 cup warm milk, 3 Tbsp sugar, and 2 tsp active dry yeast.
Let set until foamy, about 5-10 minutes.
In a large bowl mix in order:
3 1/3 cups Bread flour (or All Purpose flour with 1 Tbsp Vital Wheat Gluten)
1 tsp Ground Flaxseed Meal (optional)
1/2 tsp salt
Add and mix until dough forms
4 Tbsp butter
1 large egg (both room temperature)
Knead on floured surface 5 minutes. Dump in large greased bowl, flip dough over, cover and let rise in a draft free spot until doubled, punch down. Let rise again until doubled (about half the time).
It should deflate when lifted out. Let rest 5-10 minutes. Roll out on a floured surface in a large rectangle/square, approximately 1/4-1/2 inch think. Slice and spread out cold butter chunks evenly over the dough. Mix the white sugar, cinnamon, and nutmeg together in a small bowl (the amounts are flexible according to taste). Dust the dough evenly. Reserve some of the mixture to top the rolls. Roll dough to form a tube, cut one inch thick rolls with thread (8 inches of floss works) or a sharp knife. Grease a 9x13 pan completely with shortening (Do not use dark non-stick.) Place rolls in rows of 3, leaving about 1/2 inch spaces. Pour reserved filling over the top of the rolls. Let rise a second time (about 30-45 minutes) or cover with tin foil and refrigerate overnight (they will continue to rise only much more slowly) and bake the next morning. The rolls should be touching before they bake.
Bake at 375 degrees F for 20-25 minutes until barely golden. Mix frosting. Let cool, frost warm. Serve immediately.
One trick I use to encourage my dough to rise is placing the bowl or pan on top of my toaster oven, setting it to its lowest toast setting and it warms up the bottom of the dough, but doesn't start to cook it because the toast setting automatically turns off.
This is a bread machine recipe, however feel free to do it the old fashioned way.
Included are instructions for both.
Cinnamon Rolls by Bread Machine
Put ingredients in bread making pan in this order:
1 cup milk
1 large egg
4 Tbsp butter (room temperature)
1/2 tsp salt
3 1/3 cups Bread flour (or All Purpose flour with 1 Tbsp Vital Wheat Gluten)
3 Tbsp white sugar
1 tsp Ground Flaxseed Meal (optional)
2 tsp active dry yeast (1/4 tsp less than a whole packet)
Filling
1/4 cup cold butter
1/4 cup white sugar
2 Tbsp cinnamon
1 tsp fresh grated nutmeg (use the small holes on the cheese grater)
(add 1/4 cup brown sugar if you are looking for a more gooey roll)
Topping
Powdered sugar frosting
1 cup powdered sugar
2 Tbsp milk
1/2 tsp soft butter (optional)
1/4 tsp vanilla extract (optional)
1/3 cup chopped nuts (optional)
Instructions
Place ingredients in machine in order; turn on dough cycle (number 8 on my machine, the dough cycle lasts 1 hour 30 minutes). Remove about 10-15 minutes after finished. It should deflate pulled out. Let rest 5-10 minutes. Roll out on slightly floured surface in a large rectangle/square, approximately 1/4-1/2 inch think. Slice and spread out cold butter chunks evenly over the dough. Mix the white sugar, cinnamon, and nutmeg together in a small bowl (the amounts are flexible according to taste). Dust the dough evenly. Reserve some of the mixture to top the rolls. Roll dough to form a tube, cut one inch thick rolls with thread (8 inches of floss works) or a sharp knife. Grease a 9x13 pan completely with shortening (Do not use dark non-stick.) Place rolls in rows of 3, leaving about 1/2 inch spaces. Pour reserved filling over the top of the rolls. Let rise a second time (about 30-45 minutes) or cover with tin foil and refrigerate overnight (they will continue to rise only much more slowly) and bake the next morning. The rolls should be touching before they bake.
Bake at 375 degrees F for 20-25 minutes until barely golden. Mix frosting. Let cool, frost warm. Serve immediately.
Cinnamon Rolls from Scratch
Ingredients: same as above
Instructions:
In a small bowl mix 1 cup warm milk, 3 Tbsp sugar, and 2 tsp active dry yeast.
Let set until foamy, about 5-10 minutes.
In a large bowl mix in order:
3 1/3 cups Bread flour (or All Purpose flour with 1 Tbsp Vital Wheat Gluten)
1 tsp Ground Flaxseed Meal (optional)
1/2 tsp salt
Add and mix until dough forms
4 Tbsp butter
1 large egg (both room temperature)
Knead on floured surface 5 minutes. Dump in large greased bowl, flip dough over, cover and let rise in a draft free spot until doubled, punch down. Let rise again until doubled (about half the time).
It should deflate when lifted out. Let rest 5-10 minutes. Roll out on a floured surface in a large rectangle/square, approximately 1/4-1/2 inch think. Slice and spread out cold butter chunks evenly over the dough. Mix the white sugar, cinnamon, and nutmeg together in a small bowl (the amounts are flexible according to taste). Dust the dough evenly. Reserve some of the mixture to top the rolls. Roll dough to form a tube, cut one inch thick rolls with thread (8 inches of floss works) or a sharp knife. Grease a 9x13 pan completely with shortening (Do not use dark non-stick.) Place rolls in rows of 3, leaving about 1/2 inch spaces. Pour reserved filling over the top of the rolls. Let rise a second time (about 30-45 minutes) or cover with tin foil and refrigerate overnight (they will continue to rise only much more slowly) and bake the next morning. The rolls should be touching before they bake.
Bake at 375 degrees F for 20-25 minutes until barely golden. Mix frosting. Let cool, frost warm. Serve immediately.
One trick I use to encourage my dough to rise is placing the bowl or pan on top of my toaster oven, setting it to its lowest toast setting and it warms up the bottom of the dough, but doesn't start to cook it because the toast setting automatically turns off.
Monday, April 11, 2011
U-Pick/Pick Your Own Cherries! Mountain Brook Ranch
Mountain Brook Ranch has cherries that are part of my childhood (I grew up with their awesome kids). I'm sad that I never knew that they allowed u-pick until now, I was just used to buying that white bag of cherries from their stand in Auberry after school. Starting mid to late May depending on the weather, cherry season will be upon us and available at Mountain Brook Ranch with a variety of cherries throughout the season.
Know if the cherries are ready before you make the drive, just north of Clovis.
Call:
Mountain Brook Ranch
(559) 299-8141
17971 Auberry Rd, Clovis, CA 93619
I received this information from this Fresno Bee article last year if you want to know more. Click HERE.
The U-Pick orchard is ready as of May 28, 2011 open 9am-6pm on weekends for your picking enjoyment! Their regular hours are 9am-6pm if you just want to buy your white bags! Yum. It's 6 miles north of Copper on Auberry Rd.
Update: The Ranch is closed until next Cherry season! This year the U-pick cherries were $1.85 a lb!Thanks to everyone for his/her support and don't miss it next year!
Know if the cherries are ready before you make the drive, just north of Clovis.
Call:
Mountain Brook Ranch
(559) 299-8141
17971 Auberry Rd, Clovis, CA 93619
I received this information from this Fresno Bee article last year if you want to know more. Click HERE.
The U-Pick orchard is ready as of May 28, 2011 open 9am-6pm on weekends for your picking enjoyment! Their regular hours are 9am-6pm if you just want to buy your white bags! Yum. It's 6 miles north of Copper on Auberry Rd.
Update: The Ranch is closed until next Cherry season! This year the U-pick cherries were $1.85 a lb!Thanks to everyone for his/her support and don't miss it next year!
Thursday, April 7, 2011
CSU Fresno Organic Farm U -Pick April16th, May 7th.
On Saturday April 16, 2011, and May 7, 2011, the Organic Farm Spring Days and U-Pick will be taking place from 8am to 11am on the southeast corner of Chestnut and Barstow located behind the Gibson Market. Free parking will be available in the Farm Market and Horticulture Unit parking lots.
The following is more information from the email I received:
Sponsored by USDA‐Hispanic Serving Institutes Education Grant & Organic Enterprise
*For more information on this event and the Student Operated Organic Farm, please contact
Dr. Sajeemas ‘Mint’ Pasakdee at 559‐278‐2828 or spasakdee@csufresno.edu
(You may also request to be put on the email list to receive updates.)
*Update: I went to the u-pick on April 16th. It was very relaxed and inviting. Everyone was very helpful. I highly recommend it. In May I'm going to take Taylor with me to help me pick strawberries!
The following is more information from the email I received:
"Meet with faculty and students involved on Student Operated Organic Farm and learn about various teaching and research opportunities available at Fresno State.
Come and pick your own choice of seasonal organic vegetables at special prices!
Seasonal crops: Organic arugula, beet, bok choy, broccoli, garlic, kale, lettuce, mustard greens, onion, pea, radish, spinach, strawberry, and turnip
Saturday May 7, Worm Composting Workshop (11 am to 1pm) @ Horticulture Unit classroom, NE corner of Chestnut & Barstow
Please join our hands‐on workshop and learn how to construct a simple worm‐box. Class materials (worms & worm box), and additional readings are included. The cost is $25. For additional info. http://www.auxiliary.com/AGF/farmmarket/events.shtml
Sponsored by USDA‐Hispanic Serving Institutes Education Grant & Organic Enterprise
*For more information on this event and the Student Operated Organic Farm, please contact
Dr. Sajeemas ‘Mint’ Pasakdee at 559‐278‐2828 or spasakdee@csufresno.edu
(You may also request to be put on the email list to receive updates.)
*Update: I went to the u-pick on April 16th. It was very relaxed and inviting. Everyone was very helpful. I highly recommend it. In May I'm going to take Taylor with me to help me pick strawberries!
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