I have a desert but now I need an appetizer for my chicken scallopini?
a nice dry white wine would be perfect .....
I don't know what appetizers were recommended before:) ...
17-oz. pkg frozen puff pastry
1 egg yolk
1 TB. water
2-1/4 lb. wheel Brie
Defrost puff pastry. Roll out to 13x10"; cut 2 circles the size of the brie, plus 2 strips 13x1-1/2" for wrapping around the sides. WHip yolk and water together. Place 1 circle of pastry on ungreased cookie sheet. Top with brie. With pastry brush, paint sides of cheese with yolk, so pastry will stick. Put sides and top of pastry on brie; seal well so cheese doesn't run out during baking. Brush top with yolk. Bake 30-35 min at 425. Let cool 1 hour before cutting....serve with crackers
What sort of environment would you have between a desert and a typical forest of the north?
At least in north America, the transition usually goes from desert to grasslands to open scrub forests of oak and juniper, then to forests of ponderosa pine, then finally aspen and firs.
In Arizona, you can find all those transitions going up a single mountain.
The setting of your book really depends on the specific route your characters take...as the transition would be quite different in the mid-section of the continent as opposed to travel in the intermountain west, or Appalachia, or the coastal areas.
Does Arizona desert really get cold at night 10 miles from towns?
Yes it does. Up North around Flagstaff, Payson, Prescott it snows in the winter but even down in the valley in Tucson is snows.....Phoenix, Mesa, Tempe it doesn't snow but temps get pretty cold in the middle of winter, typically you'll see lows around 40-50 degree which is pretty cold if your sleeping in a tent.
So it all depends on what part of AZ your going to be "camping".
How does desert plants such as cacti have evolved photosynthetic, stems lost their leaves can live in a desert?
As succulent stems can store water for a long period so these plants never deprived of water ....more over they have very low number of stomata which prevent the water lost and usually stomata are present at the lower epidermis thus the direct heat from the sun is averted......in these ways these plants can survive in dry conditions...
Microwave Baked Apple
low calorie version
1 medium apple
1/2 teaspoon butter or margarine
1 teaspoon brown sugar
3/4 teaspoon ground cinnamon, divided
dash ground ginger
1 Tablespoon water
1-2 Tablespoons raisins
Pare apple about one-third of the way from the top. Core apple. Sprinkle inside of apple with about 1/4 teaspoon of cinnamon. Set in microwave safe dish. Stuff with raisins. Pour water over top of apple. Put butter or marg. on top of raisins. Put brown sugar on top of butter. Sprinkle rest of cinnamon and ginger over top of apple and butter. Cover lightly with microwave plastic wrap and cook on high for 2-4 minutes until soft, depending on microwave. Let cool slightly and serve.
The non-low calorie version, I make with more sugar and butter and serve warm (not hot) with a scoop of vanilla ice cream and cinnamon sauce.
Basic Cinnamon Sauce
1 cup plus 2 teaspoons water
2 Tablespoons butter
1/2 cup brown sugar
1-1/2 teaspoons cinnamon
2 teaspoons cornstarch
Add 1 cup water, butter, sugar and cinnamon to a small saucepan. Heat until just boiling. Mix cornstarch and rest of water together and whisk into hot syrup, cook on a low boil, stirring constantly, until sauce thickens