Nuts & Bolts

Cheryl served these treats at the family reunion in August. Amazingly, she was able to make them in advance and have loitering family members stay out until serving time. Could YOU resist that cute Austrian smile?!

NUTS N’ BOLTS

1 pkg. chocolate chips
1 pkg. butterscotch chips
2 T. peanut butter
2 c. Rice Crispies
2 c. peanuts
2 c. crunchy Chinese noodles (La Choy)

Melt the chips together in a sauce pan on low heat. Stir until melted. Add the peanut butter and stir until melted. Turn off the heat and stir in the rice crispes, peanuts and crunchy noodles. Mix until all ingredients are well coated. Drop by the spoonful on wax paper. Let cool and serve. 

And what could be more fun than the Ayers at Halloween!

by Cheryl, Barbara's daughter

Food Day

Today is a day many are talking about eating real...as opposed to the Standard American Diet (SAD) of fast food, etc. Go here to read more. I think there is much we can do to move in that direction without being an extremist. Check it out. (Yes, I doubled-posted; this is also on our family blog today. Since this blog is food related, it is actually a better fit here!)

Pupusas

Remember my friend who taught us how to make homemade enchilada sauce and refried beans? The amazing Sandra invited Ian and I, and another mom and son over for lunch and a playdate. This was just before she was leaving with her husband and four children for a weekend in Seattle! She made these oh-so-good pupusas while talking with us, and directing kids in and out of the water play going on. She also made the homemade tortilla making look so easy. I've tried it and mine look like roadkill. Though she demonstraded this in the summer, decided to wait until fall weather to give these a try. She made it look so easy, but I struggle just with the tortillas! She put this recipe on her blog, along with others.

Pupusas: A Delicious Salvadorian Dish

1. Obtain tortilla instant corn flour such as Maseca and mix with water until its consistency is such that the 'masa' (dough) does not stick to your hands.

2. Use refried beans and mix with 'quesillo' (you can buy this at a mexican supermarket or replace with soft cheese. Mix until the consistency is similar to the 'masa' prepared in step 1).

3. Take the 'masa' in your hands and make a ball about two inches in diameter. Once you finish, make a hole with your fingers, take some refriend beans and cheese mix (from step 2) and fill the hole with it.

4. Cover the hole with the masa and flatten by using your hands in a clapping motion. This takes practice but the goal is to make a disc.

5. Once you are done, place the pupusa on a preheated flat iron skillet. Leave it there until each side is cooked by noticing the dark spots (you need to flip the pupusa).


Variations
Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, or a combination. Add some minced green chile if you like.

Pupusas de Chicharrones: With a filling of fried chopped pork that is made on a daily basis and found in Latino Grocery stores.

Pupusas de Frijoles Refritos: With a refried bean filling.

Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.

Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.

Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.

Other Fillings: Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.