ACID CLEAN ALUMINUM

KitchenAid Silicone Bakeware 9-Inch Round Cake Pan, Red

Get your cakes in shape with this round silicone cake pan from KitchenAid. It is made of FDA-approved silicone, which is flexible, Heat resistant to 500° and safe to use in the oven, freezer, microwave and dishwasher. It also has a quick-release permanent nonstick surface that heats and cools quickly and evenly. Imported. 2Hx9” dia.

Silicone bakeware is hard to believe; for many, it takes an act of faith to use it for the first time. But after that, it's hard to remember using anything else. The red KitchenAid 9-inch round cake pan is a basic pan for baking simple round layers, and even though it's made of floppy silicone rubber, it does as good a job (or better) than any metal or glass pan. For one thing, it's easier to release a cake from a silicone pan once it's done baking; just invert the pan, exert a slight pressure to the bottom, and peel the cake away from the pan. And since it's made of resilient silicone, this pan can handle the use of metal spatulas or utensils without its permanent nonstick quality being affected; don't use anything with a serrated edge, though.
Baking times from recipes may need to be adjusted slightly for use with silicone pans, since they heat up so much more quickly than conventional pans. It is safe to move silicone baking pans directly from the freezer to a microwave or preheated oven; there's no need to worry about gradual temperature increases since it won't buckle like metal or shatter like glass. The pan can be placed on a baking sheet or directly on the oven rack while baking. Do not use it on a gas or electric burner or under a broiler.
KitchenAid silicone baking pans are dishwasher-safe; if washing by hand, do not use abrasive cleansers or scouring pads. Some acidic foods might stain the silicone, but this will not affect the pan's performance in the oven. The KitchenAid silicone round cake pan measures 9 inches across (11 inches counting the 1-inch rim) and 2 inches tall. KitchenAid guarantees the pan with a one-year hassle-free replacement warranty as well as a lifetime limited warranty. --Garland Withers

eeewe.. mukha eats her own boogers! hehe, but i pick them and feed them to her. but she likes them and is always ready to eat them right after i pick them. mukha's eye bogies are usually delicate and small and just dirt, not the crazy big globby white or green ones. but, i dog sit a dog, zusu, who has those kind really bad and i always spend a great deal of time cleaning them. i don't feed those to him though, hehe, i have to use a warm wet washcloth to remove them. i always tell mukha i'm so glad hers are so nice and easy. but do you know what she did one time? right after zusu went home, she developed some similar to his! i seriously think she did it because she wanted to receive the same attention! crazy girl.

anyway, i always want to share all these little precious details (like our symbiotic booger scenarios) about why i think mukha's so cool, but i don't know how i should do it. i think i'm going to list them in a set description or something. we are so connected mentally and physically ,so i refer to her as my 'psychic sidekick'. or as my 'pea pod' friend, buddy, pal, partner, watever.. she amazes me everyday. just in the last 2 days she's done 3 extraordinary things:
well, yesterday and the day before she woke up at 535 am (exactly), barking to go outside. my boyfriend wakes up at 6 so i told her to wait until 6 from now on. then, yesterday she woke up at 1130 am or so, barking to go outside. my alarm is set for noon, so i told her again to wait till noon for me! so today, i woke up to her barking to go out, my alarm hadn't gone off yet, but when i walked through the house, and saw the time on the oven, it read 12:00, exactly!! it's just a few mins faster than my phone!! isn't she amazing? she didn't wake us up before 6 either :)
then, a few days ago i picked some loquats off the tree in our front yard. they've been sitting in our kitchen all these days and they were starting to shrivel. i picked the whole tip of a branch off so it was a whole cluster of shrivelling loquats and leaves sitting on our counter, annoying me. i was going to toss them out in the front yard, thinking maybe a new tree would grow, and then i thought i would rather have one in the backyard so i decided to toss it out there, plus maybe mukha would decide to eat them. she was so curious about it all and when i threw them out she examined them and then started prancing around the yard with it hanging out of her mouth. it was sooo adorable. the cluster was hanging right below her mouth with the leaves all around, so i went to get my camera, of course she dropped it and followed me back in and when we went back out she grabbed it in a way that you couldn't even tell what it was so i didn't get a pic. but here's the cool part: she buried it! she knew i wanted a tree to grow!
the other thing is that we've been laying out on the trampoline everyday, and she likes to sneak a spot on my towel when i get up. yesterday, i got a little towel for her. when i started organizing my towel she started to get on it, but i was like, 'oh, mukha, wait! i got one for you!' she stopped trying to get on mine and as soon as i layed hers out she immediately plopped right on it!

hehehe XD

Pastrami Boreks

2 Tablespoons olive oil
4 Italian frying peppers (1/4 inch diced) [in a pinch, I used pepperoncini's here]
8 ounces Pastrami (1/4 inch diced, minus the fat)
1/4 cup Shallots (1/4 inch diced)
4 Plum Tomatoes (1/4 inch diced, minus the seeds & slime)
2 teaspoons dried Oregano
1/4 cup chopped Parsley
Phyllo Dough
1 cup Clarified Butter and Pastry Brush to apply

- Heat the oil over low heat and stirfry the peppers until softened (8-10 minutes.)
- Add pastrami and shallots to cook for 5 minutes.
- Stir in tomatoes and oregano. Season with salt & pepper to your taste. Cook 5 minutes longer.
- Remove from heat. Stir in parsley and cool to room tempurature.

- Preheat oven to 350?.
- If you haven't worked with phyllo before, look up some tips. I typically keep it covered on both sides by wax paper and keep it covered with a damp dish towel.
- Melt / clarify that butter.

- Lay a sheet of phyllo on a clean surface and brush lightly with the butter. Cover with a second sheet of phyllo and brush again with butter.
- Cut across the short length into strips about 3 inches in width. Place about 1-2 teaspoons of the cooled filling on the end of each strip and fold into triangles like a paper football.
- Brush both sides of triangle with butter and place on a baking sheet. Repeat last couple of steps until finished.

- Bake until golden brown, about 15-20 minutes. Serve hot.
NOTE: Leftovers should be warmed in the oven or toaster oven to keep their delightful flakiness. Microwaves will turn them into a soggy, droopy (but still tasty) mess.