iPad 3 Feature Details: To Offer 3D Display?

It’s never too early to start iPad 3 rumors. The general assumption is that it will not release until next year. Since iPhone 5‘s release date is delayed, who knows if the next iPad will release this year? RCR Wireless (via Macrumors) is reporting it will offer 3D display!

“The fact that the iPad 3 is 3D is a dead cert, one Hollywood insider close to the big movie studios told RCR, adding that the screen would be the real magic. She went on to say that the big film studios were currently running around like blue arsed flies trying to gear up to release plenty of 3D content in time for Apple’s next launch.”

Considering the next iPad would be iPad 3, wouldn’t it timely to offer 3D and call it iPad 3D instead? This is Apple’s response to the fast surging 3D market. And no, this isn’t a response to the 3DS which pretty much bombed.

3D would be really awesome on the iPad since the screen size is a lot bigger than the 3DS. The effects would be much improved. How about you? What do you think of iPad 3D?

Gutsy Cooks Club - Sunday Dinner

I have such fond memories of Sunday dinners growing up. My Mom is an amazing cook/baker and an inspiration. Granted, I think we compete on who has the most cookbooks BUT I have her beat, hands-down,on printed out recipes organized and put into binders for when I have no idea what to make for dinner, dessert, side dishes, breakfasts, etc. I am dying to go to Arizona just so I can mark up a few of her cookbooks, which Mom would probably not mind as long as we were making food together.



I get to host the Gutsy Cooks Club for the whole month of March and this week's menu (menu 24) was picked with Sundays in mind. The recipes are chosen from The Illustrated Kitchen Bible by Victoria Blashford-Snell. I chose Ficelles (long and skinny baguettes), Irish stew and a French Apple tart.



The Irish stew was modified by adding more herbs (sweet basil, 4 branches of fresh thyme, and a little rosemary) along with using pork tenderloin instead of lamb shoulder (I forgot to buy the lamb). Monica over at Sweetbites created the Gutsy Cooks Club and has the recipes posted for the Irish stew and the Ficelles on her blog. I will post the French Apple Tart recipe below.

I have never made a layered stew before and after making this one, I am excited to try different variations because we really enjoyed how well the stew turned out. The Ficelles fresh out of the oven had a wonderful aroma and were perfect still warm with butter slathered on, served with dinner.

The apple tart recipe was changed to individual miniature tarts and I added about 1 1/2 teaspoons of cinnamon between all 4 tarts. Dorie Greenspan's recipe of sweet pastry dough in her cookbook Baking From My Home to Yours worked perfectly as the base of these cute little tarts.

French Apple Tart

1 refrigerated pie dough round for 9-inch pie

3 T. butter

1 lb 10 oz. McIntosh apples, peeled, cored, and chopped

2/3 c. sugar

2 T. Calvados or brandy

grated zest and juice of 1/2 lemon

2 Granny Smith apples, peeled, cored, and thinly sliced

3 T. apricot preserves, warmed and strained.

Directions:

Preheat the oven to 400 degrees F. Fit the pie dough into a 9-inch tart pan with a removable bottom, fitting it tightly into the corners, and trim the excess dough. Prick the dough with a fork. Line with wax paper and fill with baking beans. Place on a baking sheet and bake for 15 minutes, until the dough looks set. Remove the paper and beans and bake until lightly browned, about 5 minutes more. Transfer to a wire rack and let cool. Reduce the oven temperature to 350 degrees F.

Melt the butter in a medium saucepan over low heat. Add the McIntosh apples and cover tightly with a lid. Cook, stirring occasionally, for 15 minutes, or until broken down into a chunky sauce.

Strain through a coarse sieve into a bowl, then return to the saucepan. Stir in all but 1 Tablespoon of the sugar, the Calvados, and lemon zest. Cook and stir over medium heat about 5 minutes, until quite thick.

Spoon the applesauce into the tart shell. Arrange the Granny Smith slices in concentric circles over the applesauce. Brush with the lemon juice and sprinkle with the reserved sugar.

Bake for 30-35 minutes, or until the apple slices are golden and tender. Brush the top with the warm apricot preserves. Let cool on a wire rack for 15 minutes. Remove the sides of the pan. Serve warm or cold. Good with vanilla ice cream or creme fraiche.

The dinner turned out beautifully! Check out the rest of the Gutsy Cooks to see each of the variations!

CEiMB - Fettucini with Crab and Asparagus Dinner

Craving Ellie in My Belly Thursday is Here!!!!!!

Dinner:

Ellie's Whole Wheat Fettuccine with Crab and Asparagus

(Hosted by Jessica of Johnstone's Vin Blanc; recipe posted on her blog.)

Roasted Beets

Applesauce Cookie Sandwiches with Dreyer's Sugar-Free Vanilla Ice Cream

Jessica, you did wonderfully picking this recipe but Ellie may have improved on the recipe by stating a REALLY important point: All Ingredients Need to be FRESH and this includes the crab meat. Canned crab meat will not give you a good flavor or texture.

Dungeness crab is not in season so I bought fresh picked crab meat in a container and was sorely disappointed but LOVED the fettuccine dish. I also used by homemade fish stock . . . an extremely easy task is making your own fish stock. Minutes to put together and slow cooks for a short period of time. You can keep fish stock in the freezer for months.


Confession time: I hide my boxes of whole wheat pasta, hoping I will forget where they are. Oh, I buy them myself because of the big ww pasta kick, thinking how great the IDEA sounds. My parents are health crazed; I need sympathy here. My whole childhood revolved around eating healthy. Protein drinks, etc. I swore Mom used to make ww pasta alone and I just found out TONIGHT by phone that Dad never liked ww pasta either and Mom had to do a 50/50 mix of ww and regular pasta for Dad to eat it. I used to think the flavor was disgusting.

(Dad, he will be 65 next month)

REVELATION: My VERY FIRST BITE of ww pasta since I left home some 20 years ago was OMG edible! I actually (hold my breath) liked it!

Fresh vegetables, fresh herbs, fish stock, lemon zest and juice and crab meat, what is not to like?

My next REVELATION: I have never eaten a beet that was not pickled. Grandpa used to grow the most beautiful beets in his garden and was always so proud of them and I never tried a one. My revelation is I roasted beets for the first time tonight and really loved them. Like nibblicious!

Now I wish I could go back and give Grandpa a hug and tell him how wonderful his beets were. Mixed sad and happy moment.

Tonight's dinner involved reminiscing with Dad, remembering childhood memories and bringing in a whole lot of love for my family. Isn't it amazing how important a role food plays in our lives?

To keep the whole meal on a low-calorie note, my dessert was the applesauce cookies, loaded with raisins and pecan chunks along with all the amazing flavor and aroma that is imprinted in our baking when we add cinnamon, nutmeg and cloves. Dreyer's Low-fat, sugar free vanilla ice cream is sandwiched between two golden, moist cookies. The recipe for the cookies is listed.

Applesauce Cookies

Recipe By : National Apple Harvest Festival, 1998

Ingredients:

2 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon salt

1/2 cup raisins

1 cup chopped pecans

1/2 cup shortening

1 cup sugar

1 cup applesauce

1 teaspoon baking soda

1 egg, well beaten

Dreyer's Low-Fat, Sugar Free vanilla ice cream for sandwiching

Directions:

Preheat oven at 350 degrees F.

Sift flour, measure; add salt and spices, sift again; add chopped nuts and raisins.

Cream shortening, add sugar and beat until light. Stir soda into applesauce; add beaten egg and combine with the cream mixture.

Add dry ingredients.

Drop by teaspoon, 2 or 3 inches apart onto a greased baking sheet. Bake for 9 to 10 minutes or until golden. Put on cooling rack to cool then sandwich the cookies with ice cream and freeze.

SMS - Sweet Plum Clafoutis w/Almonds plus a special cookie treat

Hosted by: Michelle of Flourchild

Recipe: Melissa's Sweet Plum Clafoutis w/Almonds

(Found on Michelle's blog and pg. 30 & 31 of The Sweet Melissa Baking Book)

What a fun recipe. I found miniature cast iron skillets at Fred Meyer's store for 20% off (7.99 each) and could not pass them up. I halved the recipe, ending up with exactly 4 single servings.



The plums available at my local produce stand are HUGE. I bought 4 red plums but only used 1 1/2. The fruit is perfectly ripe, juicy and has the best flavor.


I was able to fit all 4 skillets on one large burner which I thought was pretty cute. I should have cut the plums narrower because the tops of the fruit stuck out of the batter. I also used sweetened creme fraiche for topping and the final consensus was thumbs-up. Delicious!

Thank you Michelle for hosting Sweet Melissa Sundays this week; great recipe selection!

While baking the plum clafoutis, I decided today was the day to try baking sweet potato French fries. I am NOT a sweet potato or yam fan. Several weeks ago, I tried my first sweet potato French fry, thinking bad thoughts, and was pleasantly surprised. I loved them! In fact, I was a total piggy and ate more then Larry. I know, he was shocked too. Last week, I bought 4 sweet potatoes, set to bake my own, and wasn't quite sure how to approach them. I assumed just like any other potato.


Sweet potatoes are drier and olive oil really does not coat the fries very well; meaning the diced garlic and sea salt did not stick overly well. I coated the fries fresh out of the oven with ground black pepper and basil. They were killer good! Guess who ate over half of them?

Sweet Potato Fries with Minced Garlic and Seasonings Plus Garlic Mayonnaise Dip
Directions:
3 sweet potatoes, cut into French fries about 1-inch thick
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon dried basil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
2 clove garlic, minced
1 1/2 tablespoon lemon juice

Directions:
Preheat the oven to 400 degrees F.

Place the sweet potato "fries" on a silicon mat or foil-lined baking sheet and toss with the olive oil and minced garlic. Bake until golden, about 30 to 35 minutes.

Meanwhile combine the basil, salt, and pepper in a small bowl to season fries fresh out of the oven. In another small bowl combine the dip: mayonnaise, garlic, and lemon juice, and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise along side.



Here is my other pride and joy: Cinnamon Apple Cookie Swirls. This is truly a Fall cookie. You simmer diced apples with cinnamon red hot candies and a little sugar for 2 to 2 1/2 hours; stirring every so often. You could also throw this in the crock pot for a couple of hours. The idea is to cook all the liquid out, ending with a thick apple filling.

Cinnamon Apple Cookie Swirls

Ingredients:

1 cup sugar

1 cup brown sugar

1 cup shortening

3 eggs

4 cups sifted flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla

6 apples, chopped fine

3/4 cup sugar

2/3 cup cinnamon candies

Directions:

Mix apples, sugar, and cinnamon candies in a pot over medium low heat. You want to simmer until the apple filling is very thick. This process will take about 2 to 2 1/2 hours. Check and stir periodically. When thickened, set aside to cool.

When filling is cool, mixture together the cookie dough. Start by creaming the shortening in the mixer. Add sugars gradually and blend until smooth. Add egg, flour,baking soda, salt and vanilla. Roll out to 1/4-1/2 inch thick.

Spread apple filling on dough. Roll up dough with filling like jelly roll. Chill for several hours.

Slice 1/4-inch thick slices. Place on greased baking sheet or silicon mat on baking sheet. Bake at 350 degrees F for 8-10 minutes. Let cool on sheet for 5 minutes before removing to a cooling rack.

Former Oregon Duck, Jeremiah Masoli, Proves You Can't Fix 'Stupid'

I have only one question for Jeremiah Masoli: "How stupid are you?"....No, I'm completely serious.
For those of you who have not heard the news, Jeremiah Masoli, the formerly suspended quarterback of the Oregon Ducks is now the dismissed, former starter of the Oregon Ducks after being arrested yet again.

To recap, back in March of 2010, Masoli and a former teammate were charged with second-degree burglary after they stole, among other things, a couple of Apples and a guitar. 

Okay, I'm being a bit glib with the Apple reference; they stole a couple of MacBooks and a guitar.

Anyway, after being forgiven for his trespasses by head coach, Chip Kelly, Masoli was extended a second-chance. He was going to be allowed to redeem himself by staying pristine, clean, and out of trouble.

Kelly even allowed him back to take some snaps with the team during spring practices. It was interpreted by some as a show of maturity by Masoli. There he was, providing not only advice to those who were vying to take his place but a window to 2011 as well. The message was clear: he was gone for 2010 but would definitely be looking to reclaim his spot in 2011.

There was some talk of a possible transfer, but it was clear that his best course of action was to stay at Oregon, take his one-year suspension, and then try return in 2011.

That was the plan.

Well, Masoli must have cement for sense because on Monday night, he was arrested again. What’s funny is the offense might have been dismissed as a minor traffic violation—he might have even had the chance to talk his way out of it altogether—if not for the marijuana and the suspended license.

What was he thinking?

Well, obviously he wasnt, but...really, it just brings me back to my original question: "How stupid do you have to be?"

I try hard not to ever bash on a player but this isn't a 17-year old high school student or an 18-year old freshman. This is a guy who stood to make a pretty penny at the next level if he could follow up on a great sophomore season. A season in which he threw for more than 2,000 yards while rushing for more than 600—scoring 28 total touchdowns—leading his team to both the Rose Bowl and a Pac-10 Championship.

Now, he’s just another cautionary tale of what happens when stupid is as stupid does.

He may still get his shot at playing football again, possibly even in 2010, now that he has no allegiances for 2011.

The FCS (Division II Football Championship Subdivision) has been kind to other athletes who couldn't seem to stay out of trouble—see Willie Williams and Ryan Perriloux—and if Masoli ends up going that route—good luck to him.

As for the Ducks, the era of Nate Costa can now, officially, begin as there is simply no longer a need to look over your shoulder at Oregon anymore—the thrill is definitely gone.

German Apple Cake

Don't you love a moist, comforting dessert that tastes better the second and third day? Especially when the dessert makes enough for 12 people? A dessert that comes from years and years of tried and true baking with love in a Mother's kitchen?

I adore my German apple cake with a light cream cheese frosting recipe just for all those reasons. Stuffed with apple slices, the cake tastes amazing. Cinnamon floats throughout as a mild but definitely present flavor and the cream cheese is not thick; just a thin coating, adding a delicious end touch.The recipe came from my baking friend Janeen's 90 year old mother and ever since the recipe has reached my kitchen (I have no idea how long ago that has been now), has continued in the tradition of being baked with love.

German Apple Cake

2 large eggs
1 cup veg oil (beat with eggs until foamy), add
1-3/4 cup white sugar
1 tsp vanilla (mix together), then add:
2 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda (mix all together) add:
4 cups thinly peeled and sliced apples (about 4 – I use Granny Smith)
Frosting:
1 - 8oz pkg cream cheese, softened
3 TBL melted butter
1 tsp vanilla
1-1/2 cups powdered sugar

Directions:
Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.
Add vegetable oil to eggs in mixer and beat until foamy. Add the sugar and vanilla and mix. Now, add the flour, cinnamon, salt and baking soda. Mix together. Add thinly sliced apples by folding in with a spatula. The batter will be very thick but this is normal and there will seem to be more apple then batter. Again, this is what you want.

Bake for 50-60 minutes.

Frosting:
Mix ingredients til smooth. Add a little milk if too thick.