Of chocolate and mangos

Blackberry Crisp

2010-10-28T11:00:00.000-07:00

PANTRY COOKING
Everything has a shelf life, even a twinkie.
Cupboards and freezers have limited space.
And my brain does not do well under too much stuff.
The cupboards are too full, the freezer is too full and my pockets are close to empty.
I as a woman love to shop.
I love to spend.
I love pretty things.
But the economy is much different now.
This would be a really good time to get creative with my time and energy.
I have found that when times are frugal I do my best work.
I cook more, I clean more, I organize my life, I take more walks.

This morning I tried to organize my freezer and had no idea what some things were.
I did find beautiful blackberries that I had frozen a few months ago.
And there was sugar in the cupboard and sugar always makes me feel happy, so obviously God is speaking to me. He has guided me to blackberries and sugar and he wants me to be happy.
I can not argue with God.
Remember, God made sugar cane, the devil made fat cells.
I suppose a casserole surprise may come out of this reorganization project also, I am just not feeling quite as guided by God's hand with this thought though.

Crisps are great with their crunchy sweet buttery topping. They are quick and simple and almost any fruit normally used in pies will work perfectly. There is no rolling and no bottom crust. 40 minutes max prep and bake. Gotta love that. And all of these items are in the kitchens of any real cook or baker. Pantry cooking at its best.

BLACKBERRY CRISP
30-40 min
375 degrees
Serves 6-8

Topping
2/3 c flour
2/3 c brown sugar
1 T cinnamon
2/3 c oats
1/2 butter, cold and diced

Berries
1/2 sugar
2 T flour
6 c blackberries, fresh or frozen
2 T fresh lemon juice

Topping Instructions
In a food processor, blend flour and brown sugar.
Add oats and diced butter blending briefly, until you have a coarse mix.
Set aside.

Berry Instructions
In a small bowl, mix sugar and flour.
In a large bowl, toss berries with lemon juice.
Add sugar mixture mixture stirring gently.

Butter an 8 cup shallow baking pan, pour berries and excess sugar into, then topping over berries (you can actually use more topping in a baking pan).
If you are making individual servings then follow the same directions, dividing berries, sugar and topping evenly.
Set baking pan or ramekins on a baking sheet to catch the drips.

Bake 30-40 minutes at 375 degrees, until top is brown, crispy and bubbling. The last third of baking I take a fork and sort of break up the crumble topping a bit.
Cool 20-30 minutes.
Serve with vanilla ice cream or very lightly sweetened fresh whipped cream.

You may need to adjust the amount of sugar used with the blackberries depending on how sweet or tart they are.
It is easiest to spoon topping onto ramekins if you are using them over the bowl of topping, that way what falls off just goes back into the bowl and can be used, instead of on the floor or counter.

Little Details

2010-10-26T06:00:00.000-07:00

This is the 7th and final day of table setting post until the event comes again next year. After creating 11 tables myself in the last 13 years and attending for more years than that, it gets harder to see new ideas. At first every table was 'wow'. Then themes are repeated, looks are copied and dishes are used again. But what is amazing is that every table has something I like. Whether it is the placement of the silverware, or the turn of a dish, or an embellished tablecloth, there is always something lovely or interesting. The year I did a pirate table, there were two others, yet we all had our own vision. Some years there will be many holiday tables, this year I don't remember seeing one Christmas or Easter table. Businesses get involved and use this event as a subtle advertising venue along with helping a charity. Older ladies tire and fresh blood takes their place. What has been so great is to see some of the same faces each year, sometimes all that is exchanged is a smile but that is enough.

If you ever attempt this type of event and would like some input regarding ideas or the process of decision and organization, leave me a comment on a current post and I will be glad to help.

Until next year, I hope you have found something useful or beautiful here.

I love salt and pepper shakers. Not the cutesy ones, just the old ones.

Dottie's Diner menu. Soup 10 cents, sandwich 15 cents, coffee 5 cents. Starbucks are you hearing this? Simple food, low prices and probably a smile.

I have said how perfect everything on this table was. Water bottles wrapped and although they were not red, they did resemble a fire extinguisher. Behind you can just see the fabric in the middle of the table, it was shiny and red and black and really gave the feel of flames.

The simple detail of gilded and crossed chopsticks and a fortune cookie.

A perfect example of details. Just a little juice glass filled with a few flowers, but the colors along with the corn and white pumpkin flow together so well.

Peacock feather fans as favors, very special and indulgent.

The table theme was 'Eat Pray Love'. The headpiece was in reference to India.

I think this is a luggage tag, but such a perfect little addition with the train theme.

Such a pretty little pot of flowers for a favor. The butterflies used were subtle.

This was such a beautiful centerpiece. I love that the silver was a bit aged, it felt more estate like. Under each arm of the candelabra was a bud vase with three red roses. But please, don't let your candles do this. Get candle putty and spend some time to make them straight and trim the wicks. See my example here in a very difficult holder.

Mixed Glassware, Tidbits and Turkey Silverware

2010-10-25T06:00:00.000-07:00

I have said that matched sets bore me a bit. It is like wearing denim pants, jacket, purse, shoes and headband for me. Mixing is like layering. The patterns, textures, colors, all create interest and depth. Plus what if you only have clear wine glasses and colored drinking glasses? Tie them together using the rest of your table pieces. It is fun once you start playing. Add embellishments, drag out your closets and harvest your yard.

This is a perfect example of mixing it up. The colors work and the vintage plates and cups along with the simple goblet bring the leaf glass into the blend.

A very pretty mix of colored goblets. Green and purple in the peacock theme. Keeps it interesting.

Aren't beautiful glasses elegant? I would have cupboards full.

This feels like royalty.

Beautiful formal tea set.

The cutest tea set, there were even cups and saucers and spoons.

This setting was perfect, gold bamboo flatware, red and gold. Like a formal dinner in Asia.

I have done an all white table two years ago and I love them when done well. Stick with the theme....white candies in white dishes.

Some years there is beautiful and interesting silverware, this was the only one that really caught my eye this time. Now, you get to use this set one day out of the year so hopefully it is passed down from a grandmother. These turkeys looked old.

Centerpieces, Fabrics and Chairs

2010-10-24T06:00:00.000-07:00

This was actually from my friend Pat's table at a luncheon I went to just before this one. This floral ball was GoRgEoUs! Pink roses and hydrangea's. Totally doable, just soak the floral ball and fill with what you choose.

This was such a pretty mix of florals and greenery.

Very country/rustic/harvest and large. Double duty pumpkins for favors, jack o lanterns or pies. Think of what you have that is big, use it. The rule about not having a centerpiece that you can see over is nice for conversation but much more boring.

Three gilded trees were very simple for an autumn colored table. Look through what you have and use it in a different way, these are most likely a Christmas decoration.

Everything on the table was bling except the black plates and the branches and it worked. Basically because the color scheme was black, white, crystals and a few yellow roses. These are a mix of strung beads for jewelry making, chandelier crystal drops, beaded garlands and clear ornaments. The theme was 'Diamonds Are A Girls Best Friend'. Set below the beaded branches were huge diamonds and the roses. My very favorite table.

There were many things on this table which I loved, but you need to know when there is too much shimmer and shine and let the beauty stand out. A whole chair covered in black satin was too much, but the sheer tie and peacock were very pretty.

So many times chairs are over done, particularly at weddings. Although a boring chair is almost as bad as an overdressed one. The chair should wear an accessory not a ballgown. Perfect example is this scarf tied chair back. Embellished with a subtle tassel and a bit of ornamentation, simple and perfect.

This table cloth toned down the shimmer of the white satin underneath. It was so elegant.

This was lovely. It was most likely a scarf. The choices of fabrics are endless. Use a quilt, luxury sheets, a curtain, swaths of fabric, I have even used a plastic shower curtain that had a water drop effect for a girls day at the beach table. Use fabrics you would not normally consider. Layer for a great effect. Add trim, paint, crystals, etc.. This scarf made the table.

What a Dish

2010-10-23T06:00:00.000-07:00

What a dish.
Get it?
I kill myself sometimes.
Okay if you are young that was a compliment men gave about a woman years ago.
No I don't get it either, but explain groovy and far out to me cause I never got them.

Today is for dishes or plates if you will.

I love plain white restaurant style over sized dishes. They are crisp and clean and show off food perfectly, except for pale food. I also love dishes that bring a whole new feel to the table. Fantasy, old world, holiday, formality. I also prefer a mix. I get bored with design if it is all the same. Coordinated is better for me. Unless it is a theme in color, I can work with that. I have a bit of OCD, my Christmas tree, the ookie stuff on the top where the toothpaste comes out and where the kitchen dish soap squeezes out, and yes, I need a minimum of 8 in the kitchen. 8 matching pieces of things. There is no mixture of cups or glasses in my cupboards. Weird, sure, but it works for me. Also, I never spend a lot. I mean really? Oops and a $25 dish is broken?

A few tips....
Pay attention to the details of your plates. If there is a top design, make sure they are all at the top, unless you want it at the bottom by choice.
Watch your patterns when layering plates. Match them up.
If you have a beautiful plate please don't cover it with too much or too fancy napkins, let the plate show. If you have a plain plate then you can go a bit wild with napkins, favors, etc. on top or just play up the simplicity.
Center your plates on your chargers and each layer on top. Use your fingers for measuring as you place them, I don't mean bring out a ruler. Unless off center is your goal.

My very favorite plate at the luncheon. Absolutely beautiful!

The plate was perfect for all the bling on the table, it was the needed simplicity. But what I love here were the chargers. The glitter is in them, not on them.

There were eight different train plates. What boy or big boy (man) wouldn't love these?

These next two plates were beautiful. There were four styles, two of each. But there is just way too much covering them. The napkin would have been enough and find another spot for the favor.

Vintage cafeteria or diner. Sort of like what I remember at the bus stations when I was little. I love this. And for children who totally freak if their food touches the other food (I was one of those), give them a break. These would be a dream for them.

The bottom dish is vintage/antique, translucent and lovely. It works well with the top plate because of the blue linens tying them together.

Another vintage/antique I think. Or good replicas. The gold with the cranberry color works well and it seems very formal and holidayish.

I am pretty sure these are vintage/antique also. I love them.

Everything matched, including the table cloth and napkins. Don't ask me how. Very tea party. No, not the political tea party. Ladies and little girls with gloves and good manners.

For the past two years one woman has painted her entire set of dishes. Every piece. Absolutely amazing and far more patience than I can gather. I am not sure if these are from the same woman or not. Perhaps this was purchased. Very formal and elegant.

Napkins, Rings and Bling

2010-10-22T08:54:00.000-07:00

The idea is to pay attention to all the little things because when you do people will notice the difference. When you don't you can still create a perfectly lovely table but the lack of detail leaves the 'Wow' factor missing. Every little thing done means you went that extra mile to think of your guests.

When I create a table for this luncheon I work with a theme and just push and push creatively until I have the details that I think make the difference. I make a lot of my own items for a couple reasons, money, I can't find what I want and no one else has it if I make it.

I am not one for very fancy napkin folds but you might be. I prefer a simple fold or roll and more attention on the extras. For 'Igor's Table' one year I used inexpensive black fabric cut into squares and then cut up the edges because in Igor's lab things would be a bit shredded. For my 'Wall Street' table I bought the black bracelets that were so popular a few years ago in which you slid rhinestone letters and stars and such onto, but instead of adding the charms when I flipped them over for a napkin ring they resembled a black belt. For my East Indian table I used childs bracelets from an East Indian store, a whole box for about $10. For "Diner en Blanc', a totally white Parisienne table, I used oversized white cotton/linen napkins, rubber stamped the Eiffel Tower on them, pressed them very well and hung them on the back of the chair sort of like upon the arm of the waiter. I did the same idea for a school themed table but stamped numbers on them and folded them. The last two you can see here and here.

These are some of the ideas I liked this year....

My favorite table, my favorite centerpiece and my favorite napkin ring. Bling. These may have been bracelets although they were not large. Doesn't matter, I loved them. Like I said above, I have used bracelets before and they work wonderful. If you are really generous they could also be a favor. Invite me if you do okay.

Trim for curtain and pillows and furniture in the notions department are beautiful. This was either glued or sewn and was very elegant around the napkin. The table was a mix of Blue Willow and red and gold paisley, but the fabrics made all the difference.

Use the silk/fake flower department. Garlands give you a lot for your money. Glue or sew onto a ring or even ribbon and just tie to the back. Floral picks are a great source also because they come on a wire and you can just bend them to make a napkin ring. At craft stores floral picks have all sorts of things on them, not just flowers.

Elegant and classic! A clear napkin ring with a tiny vase. Simplicity at its best.

The plates were gorgeous but hard to see behind the favor bag. But the trim around the napkin is perfect for a bird theme. Leaf trim from the notions or ribbon department.

Nautical and oh so easy and cheap. This could be done for any pool, lake, beach or boat party. Perfect for a bon voyage party.

Tacky and fun. Use boas, garlands, trim, twine, ribbon, whatever.

If money or time is tight, go out to the yard, wash what you bring in, and leave the beauty of God's creations to shine. This could just as easily been fresh leaves, twigs, acorns, berries, fruit, herbs or flowers. A simple bit of nature.

This was so cute. Smokey's Fire Patrol badges. The table was simple and every detail was perfect.

These little glittered turkeys were about 2" tall and so cute. I think they were just set on top of the napkins but you could do a simple stitch and remove after or glue to a napkin ring. I believe they were purchased at Wal Mart (I will forgive you just this once), most likely in the crafts or card section.
Another idea would be a vintage brooch, election buttons/pins, small toy, the list is endless.

While the bear theme of this table was not my preference, the plaid napkins were a great choice. If your plates are simple then a bold napkin is perfect. You do not have to use what is offered to you in the stores. Look around at runway fashion for ideas, Picasso or Monet, interiors, nature. Make your own, or buy off the shelf and add trim, etc..

Create a Great Table Yourself

2010-10-21T09:07:00.000-07:00

You can entertain and create an very impressive table much cheaper than you might think. When I create a table for this charity luncheon I make many things myself. Often the tables done by the party rental stores look like they came out a box. They are beautiful but lack personality. Sort of like if you buy a furniture set and just put it in your home. Blah and yawn. Throw in an antique piece, a luxurious throw, some interesting art, live plants and color and you have a much better room. Add personality, texture, unexpected surprises.
Let's begin.....

Using what you have and what can you do yourself?
Lots. Just think outside the box.

A luxurious table. The table cloth was lovely and pricey. You could just do a topper to save money or stencil your own. Also, how about a pretty sheer over a simple floor length cloth. Yes, floor length, almost always.

A great centerpiece. You could use a simple parasol, add beads, crystals, glass drops, paint, trim, tassles or hang ornaments or candle votives. The same could be done to decorative boxes, place cards, vases, etc.. The base was just a wooden circle that was decorated.

I am sure these glass drops on the chargers were just glued on. Make sure and use the correct glue for your surfaces.

This napkin ring was beautiful. Look in the hair aisle for decorative ponytail holders, Christmas trim, floral picks, sewing trim, and even garlands that can be cut into short pieces.

This was big. It could be done with pvc pipe, painted and somehow secured to a base. I am not sure how to do the sections but if your man is handy give him a really good kiss and let him be your hero. Let me say glitter does not photograph well. Okay, the top was cool. A green hand holding a pumpkin. How about a head or a crow? Again, dollar store cheap stuff, paint and glitter. See the fuzzy plastic spiders? Tacky in the store, great when over the top. Throw in some black candle sticks, black, orange, purple and green candy.

Look close, the place mat is a spider web. I loved this idea. Add a cute skeleton into the napkin. For a different holiday you could tuck in an ornament, flower, candy, flower seed pack, anything. Notice the flatware is very ordinary and what makes the dishes work is the color.

How cute is this? The wine charm of coffee mugs. Details make such a difference. I wouldn't do this to fine china but just try hot glue and see if it works for a temporary solution. Glue on any little thing such as this spider. Or you could hang with pretty thread sort of like web strands.

Okay, this is tall and requires more glue and safety than I care to deal with. But, you can make your own cake platters very easily. Click here to see the ones I made. Again, spray paint is cheap, find stuff at garage sales, good will, your closets and paint away. If this is a decorative piece you could add stickers or paint detail, glue on dingle ball or sequence trims. Have fun. Go to the dollar store for flowers. If it were me, there would have been real cupcakes on there and candies.

Mix up your dishes and stuff. Yes this is the same pattern in two different colors, but why not just choose a color or two and buy different flea market dishes. I will say that this was not the table cloth I would have chosen. There is nothing whimsical about it. If you are watching pennies, cut your own stencils and brush or spray paint fabric or a sheet for your table cloth, take some old chargers and spray paint them in bright colors. Since there is not going to be any food touching them it won't matter. I have also suggested in the past to own a set of clear glass plates but don't use them everyday. Instead, purchase brightly colored beautiful holiday paper plates (the good ones) and set them under your glass plates. The color pops right through. They work like a charger/decorative plate. Inexpensive, reusable and you can use one set of dishes for everything but look like you have much more.

Tables for the Mansion

2010-10-20T19:38:00.000-07:00

Two and a half months since we last spoke.
Well I spoke and you listened.
And a year since my last table setting luncheon.
I bailed out on creating a table for the fund raiser this year, but of course I went to the viewing day. That sort of sounds like a funeral doesn't it?
I am sharing with you my favorites of the 46 tables today and then details and tips over the next few days. I hope you enjoy.....
To see my tables the last two years click here and here. And just click on style under labels to see all the tables.

Diamonds are a girls best friend.
My favorite table and much better in person.

Smoky took a very close second for me.

Classic vintage diner/cafeteria.
I think I would have hung the signs.
But everything on here was perfect.

I loved this.
The colors, the fabrics, the luxuriousness.

I had originally planned to do an Alice in Wonderland theme although quite differently, perhaps next year.
This was very whimsical.

I love peacocks and how they show off their feathers.
This was quite beautiful.

Raw Vegan And Surfers

2010-08-05T09:57:00.000-07:00

Fried Avocado Mini-Tostado
Crispy Buckwheat Shell, Spicy Peppita Sauce, Chopped Spinach, Cilantro, Corn, Juliened Zucchini or Cucumber and Fried Avocado.

My favorite....
Chipotle Ranch Wrap
Carrot Flax Wrap filled with Spinach, Green Onions, Chopped Farm Fresh Vegetables, Peppita queso and Chipotle Ranch Dressing.

Portobello Soft Tacos
Marinated Portobello Taco with Spicy Cheese, Corn, Red Bell Pepper, Cilantro Salsa and macadamia Sour Crème on a Flax Taco Shell.

I just spent a few days with my daughters, one of which eats very healthy, vegan whenever possible. In Southern California many restaurant offer vegetarian and vegan on their menus because everyone weighs 110 pounds around there. Yes I am a whale.

I like to eat healthy because it tastes good and it feels good and then I can eat crappy with a clear conscience. I can do vegetarian very easily, but vegan means no dairy, no honey, no eggs, no anything that comes from an animal. What about happy cows in California? Yeah, I am not going to give up my cheese, butter, ice cream, sour cream or honey. I just want the animals treated well. Dominion = compassionate responsibility. I wish Christianity would realize that.

If we are going to do this then let's do it right. Raw vegan. Where I live a restaurant like that would last about 45 minutes, just long enough for the taco trucks to roll by.

So we went to one of her favorites '118 Degrees' in Costa Mesa which only offers raw vegan. To explain from their menu....
Why 118 Degrees?
118 Degrees is the commonly accepted temperature at which the natural enzyme value and nutritional contents of raw plant foods begin to break down and become useless for the body. One benefit of eating raw food is the energy derived from the enzymes and phyto-nutrients available in foods that are still living!
Nut Cheese?
Many people ask how we can have the word cheese on a vegan menu. The answer is that all of our cheeses are made by blending fresh herbs with sprouted nuts and seeds.

Unless you must have animal flesh to feel satiated this was really very good. Sort of like everything being a salad. We ordered the 3 items above, my favorite being the Chipotle Ranch Wrap.

**********

Also going on was the U.S. Open Surf Championships.
Beach, sunshine, surfers and lifeguards?
You don't have to slap me upside the head twice.

Now I don't think I look too bad for my age.
But....there is nothing like walking down the beach with your two daughters for a quick reality check.

I did meet a nice male friend though.
His name is Parker.
Look at those eyes, they could make a woman melt.

The County Fair

2010-07-23T00:48:00.000-07:00

I swear, sometimes I think I am a hick at heart.
But no, I am also a bit of a snob.
Maybe I am just socially bi-polar.
To explain, I have always loved the good stuff. Cashmere when I was 8, Jaguars when I was 9, the list goes on. Now it is Aston Martins. I pretty much thought that I had been born to rich people and poor people stole me. Once at work, we were looking at the covers of the rag mags. On the cover of one enquiring minds sort was an older glamorous movie star, a Kathryn Hepburn type. The title said that the star was looking for her daughter that she had given up at birth. I yelled.... "Mama!".
I have no trouble visualizing myself lounging on a beautiful yacht, in the South Pacific islands, with a crew of gorgeous 25 year old men, the wonderful and amazing man who owns the yacht adores me and is feeding me strawberries from his lips as he begs me to marry him. And I weigh 125 pounds again, of course.
I despise hunting, I don't like camping, I hate housework, and morons and white trash. Except that I probably qualify as white trash when the fair comes. I am 52 and I still like to eat fried food, see who is at the beer booth again and go to the destruction derby. I am so embarrassed. Yep, if you have never been to a destruction derby, you haven't been to America. Sitting in the stands full of, let's say 'interesting people', beer buckets and beer bellies all around, the air thick with dust, cars slamming into each other over and over until smoke billows out, and what comes screaming from my mouth at a pitch unheard before? "GET HIM!!!!" What? There is something that just rips down into the trenches of my gut, words from a time living on the wrong side of the tracks that I would prefer to forget. Okay, I am going to just say it and crawl under the rug later....Destruction Derby? Hella' fun!
There you have it, socially bi-polar.

I got to work at the beer booth again with a bunch of friends from work. I have never ever liked beer. Ask any ex-boyfriend.
Have you ever been to a kegger? A party with beer in plastic cups, guys in white t-shirts, usually in an orchard, always a fight and no bathroom. Spank my butt and call me Charlie. I hated those parties back then but I went. At 18 I wanted to be at the symphony. Great, all I had to do was date 70 year olds.

Okay, back to working in the beer booth. It is a blast! You get to see everyone. You get to see everyone drinking too much. You get to see everyone kiss their neighbor, kiss their ex and kiss the guy they met 90 seconds ago. You get to see jeans that are too tight, boobs that are too naked and cowboy hats on everyone who doesn't have a cow. If you are lucky, which I was last time, you can get a guy to flash you his chest and belly for your Budweiser beads. Woo hoo doggie!

Ahh, the bright lights of the fried food walkway.
Too bad I can't hop the fence & sneak in like I used to.

One of the nicest things this evening was a gentleman asking about us working there. I said we volunteer this night for the American Legion. He told me he was a member and thanked me for helping.
It was my honor.

Diana Torte

2010-07-10T18:45:00.000-07:00

"My woman times have started".
That is probably the funniest thing I have heard in quite a while.
It sort of makes you feel like a strong woman.
A log choppin' woman.
Livin' out of a covered wagon out on the prairie.
Spittin' chaw.
Guttin' things.

**********
P.M.S. What does it stand for?
There is a whole slew of pretty funny terms but these are my favorites.
Every one of which I have felt at one time or another.

*Plainly, Men Suck
*Pass My Shotgun
*People Make me Sick
*Putting up with Men's Shit
*Pardon My Sobbing

**********
I love this next joke because I understand it, PMS or not.
It just sometimes requires PMS to spew out the evil we are storing that normally we are too polite to say.

Q: How many women with PMS does it take to screw in a light bulb?

A: One.
ONE!!
And do you know WHY it only takes ONE?
Because no one else in this house knows HOW to change a F&@k#!g light bulb.
They don't even know the bulb is BURNED OUT.
They would sit in this house in the dark for THREE DAYS before they figured it OUT.
And once they figured it out they wouldn't be able to find the light bulbs despite the fact that they've been in the SAME CUPBOARD for the past SEVENTEEN YEARS.
But if they did, by some miracle, actually find the light bulbs, TWO DAYS LATER the chair that they dragged from two rooms over to stand on to change the STUPID light bulb would STILL BE IN THE SAME SPOT!!
AND UNDERNEATH IT WOULD BE THE CRUMPLED WRAPPER THE STUPID @*!#$% LIGHT BULBS CAME IN!
WHY?!
BECAUSE NO ONE IN THIS HOUSE EVER CARRIES OUT D@*% THE TRASH!!

I'm sorry... what did you ask me?

**********
This blog has lost all dignity today.
Damn!
Oops.

So what is your comfort food during your woman times?
Mine for the past 30 years has been a 'banana royal two scoop sundae' from Baskin Robbins with mint chocolate chip, banana, hot fudge, whipped cream, almonds and a cherry.
Works every time.

We have a little bistro in town.
This dessert is the reason I go.
It works also.

I tried making it with See's toffee more than once, which is much better in large part because of the great almonds they use, but I just ate most of the candy so there was never enough left to make the torte.
This is a great dessert for company, impressive, rich, easy, and make ahead.

DIANA TORTE
Rewritten for simplicity
From A Treasury of Great Recipes by Mary and Vincent Price
Serves 8-12

24 crisp macaroon cookies, such as 'Mothers'
1 quart chocolate ice cream, Baskin Robbins or Haagen Dazs
1 quart coffee ice cream, see above
4-8 T dark chocolate sauce, Hersheys dark syrup works well
1 1/2 c English toffee candy roughly chopped, See's or Almond Rocha(about 15 pieces)
More dark chocolate sauce
Fresh whipped cream

Lightly oil an 8 inch spring form pan.
Crush macaroon cookies and spread half on the bottom of the pan.
Slightly soften 1 quart chocolate ice cream and spread on top of the crushed macaroons.
Drizzle 2-4 T dark chocolate sauce over the ice cream.
Spread the other half of the crushed macaroons on top of the chocolate ice cream layer lightly pressing into the ice cream.
Freeze about 1 hour.
Slightly soften 1 quart of coffee ice cream and spread on top of the second layer of macaroons.
Drizzle 2-4 T dark chocolate sauce over the ice cream.
Crush 1 1/2 cups of English toffee candy and spread over the top lightly pressing into the ice cream.
Freeze approximately 4-5 hours or until very firm.

To serve
Set at room temperature about 10 minutes.
Loosen the sides of the spring form pan and run a knife around the sides.
Place on a large round serving platter.
Leave at room temperature for approximately 10-15 minutes before slicing and serving.

This is 'before' adding a last drizzle of dark chocolate syrup.

Drizzle a little chocolate sauce onto each plate and place a slice of torte on top or drizzle the sauce on top of each slice.
A bit of whipped cream of course.
Chocolate curls if you like (I like).
And the best hot coffee you can make.

And this is 'after'.
I think the photo speaks for itself.
However, for those on a diet, you can skip this part.

This freezes well for about a week, just wrap very well.

Let Them Eat Cake

2010-06-12T19:14:00.000-07:00

A little birthday love for the Pa and Gpa as my daughter says.

I always loved photo booths at the county fair. I still have some strips from back then. One of my mother and myself when I was about 9 or 10. Some of drunken fair nights with my girlfriends. And even one of my first love and myself. They are just sort of classic old memorabilia. I know you can rent the booths now for weddings etc., but they are quite expensive. Since I follow a lot of wedding and entertaining blogs I have found so many great ideas for a DIY affair.

Our Daddy and his offspring.
5 of us.
16 grand children.
And the greats are multiplying.
Yep, we are breeders.
I myself am the youngest.

We had my fathers 75th birthday party in their backyard. It is lovely with gorgeous trees that have a light brown papery bark that peels away and lacy leaves and branches. The natural backdrop was beautiful on its own but being a party we added pretty flower garlands and paper lanterns to up the festive feel. Lots of hats, animal noses, glasses, etc., to make it fun. And wonderful family and friends to make it perfect. I wish I could post more photos but my camera was one of many being used.

Theme song from 'Deliverance' comes to mind.

The 'Real Housewives of Napa Valley' star couple.

The 'Lion King' spin off.
A tiger and a Queen.

My name is Inigo Montoya. You killed my father. Prepare to die.
From the 'Princess Bride'.
She is a princess, he is a soldier, it's a stretch I know but it works.

In honor of 'Memorial Day', Uncle Sam and the Statue of Liberty.

I detect a note of sarcasm from my daughter.
Blue eyes? Talk to the mail man.

And for Daddy just because.....

S'mores and Urban Dictionary

2010-06-07T14:07:00.000-07:00

Chocolate wafers, sweet strawberry, dark chocolate, toasted marshmallow....

Have you ever looked up normal words on Urban Dictionary?
S'mores Whores.

"People from other campsites who come by your campsite to mooch your campfood from you."

Fluffy and sweet as a sugar cloud, which these marshmallows were.
"Did you know that 'sweet as' is the second most common phrase in New Zealand after 'awesome'. Said when something is rather good instead of just 'good' or 'OK'. Often followed by 'bro'. yeah, my night was sweet as, got on the piss with some mates and sung karaoke... badly"
How fun is that? I want to go to New Zealand and learn how to speak so no one knows what in the hell I am saying.
Marshmallow fluff....
"The answer to life, the universe, and everything that has ever been created."
They should teach this stuff in school. I would have paid a lot more attention.

Anyways, as part of the birthday celebration for my Dads 75th, more on that later, we were having a fire pit in the evening. And fire pits and s'mores just go together. 'Duh'! Which means "No shit sherlock" and/or "Thank you captain obvious", I always did love the saying 'no shit Sherlock'.
But this was a classy crowd, never mind the bottle of missing vodka we found in the bushes the next morning, so classy s'mores were called for.

Triple ginger thins, ghirardelli milk chocolate caramel, toasted marshmallow....

Homemade marshmallows
Chocolate wafer cookies
Triple ginger thins
Butter almond thins
And cinnamon grahams, the last three being from Trader Joes.
Dark chocolate
Milk chocolate
Ghirardelli milk chocolate caramel squares
Sliced sweet strawberries
Sliced ripe bananas
And a container of baby wipes for sticky fingers, faces and whatever else.

Now these are not your normal trailer trash s'mores.
These are party s'mores, glamping s'mores.

I have made marshmallows before but used a different recipe this time from Smitten Kitchen. These seem to melt quicker than store bought ones when roasted over a fire and are more delicate so a 2 pronged roasting stick helps keep them still so you can roast all sides.

SPRINGY, FLUFFY MARSHMALLOWS
Rewritten for simplicity
Makes about 96 1-inch cubed marshmallows

1-2 c confectioners’ sugar, sifted
3 1/2 envelopes unflavored gelatin
1 c cold water, divided
2 c granulated sugar
1/2 c light corn syrup
1/4 t salt
2 large egg whites
1 T vanilla

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In a medium bowl beat egg whites until they just hold stiff peaks, refrigerate. Rinse beaters.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.
Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.
Remove pan from heat and pour sugar mixture over gelatin mixture, stirring with wooden spoon until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

Beat vanilla into sugar mixture.
Beat in egg whites until just combined.
Pour mixture into baking pan.
Sift 1/4-1/2 cup confectioners sugar evenly over top.
Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan (dipping the knife into very hot water between cuts) and invert pan onto a large cutting board making sure the confectioners sugar is between the cutting board and the marshmallow so it doesn't stick.
Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board.
With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.
Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

Marshmallows, white as snow, set and before cutting.

An Ode To Feta

2010-05-23T19:24:00.000-07:00

I am so not loving customers this weekend!!!
We have 5 things we are supposed to do besides ring up and bag the groceries and take the money.
Smile
Greet
Engage
Sell
Thank
I smiled, I greeted, I engaged when I saw 3, count them, 3, containers of feta cheese by saying.
"What are you making with all this feta?"
Her response?
"You shouldn't comment on people's groceries."
It's not like she bought small size condoms and I said, "Whoa, bummer."
It is a eff'n grocery store, we sell groceries. That's what we talk about. What the hell should I talk about?
Nice weather.
How about them Yankee's.
My bunions are really painful today.
Aaaaaugh!
So, I continue ringing up the wench's groceries without saying a word until the end when I say as I am required to...."Is there anything else you need?"
Her response?
"You need to just stop talking."
So I circle her savings, and tell her how much she saved and say thank you, knowing that my speaking was unacceptable in her world of the damned.
She takes her groceries to the car.
I am now in tears.
She comes back in to complain that she has been made to feel poor by myself and others.
What?
I may never eat feta again.
Oh, and I don't actually have bunions.

Noble Pigs Baked Apples

2010-05-07T09:00:00.000-07:00

An apple a day the yummy way keeps the doctor away. Does adding sugar and stuff still make that rule count? I say yes. I mean, we have apples, lemon, brown sugar, cinnamon, maple, salt and walnuts which all come from plants or trees and those all come from God, and I added a bit of butter which comes from cows which come from God too, so yes this will keep the doctor away.
I always made my children breakfast when they were at home because I believe it is so especially important for children when they are in school. I used to often make steamed apples with a brown sugar, cinnamon, butter sauce in the winter. And if they over steamed then we had apple sauce instead. Also my children were athletes from the age of 4, at times in 3 sports each, so they had to eat well to function.
You probably already follow 'The Nobel Pig', if not you should.
When I saw these on Noble Pigs site my tummy rumbled. Plus maple? I love this stuff. Love it. To the point that if it gets on me then I will lick it off no matter who is around. I may lick it neatly but I will not let it go to waste.
These are really good and I could have eaten 2 but luckily I only made one since I live alone. They would be wonderful with scrambled eggs and bacon or sausage for breakfast. They also don't really require much work past cutting and coring so you could make it for a small crowd pretty easily. Also I liked how the apple separated from the peel when baked which made it easy to get to the part you want. I imagine you could peel them first but this was much quicker.
Try these with a bit or a blob of whipped cream, or ice cream. Ooh, whipped cream and ice cream.

BAKED APPLES WITH MAPLE-WALNUT SAUCE
Ever so slightly adapted from Noble Pig & before that...Vegetarian Times

4 large apples, such as Gala or Granny Smith, halved crosswise and cored
2 teaspoons lemon juice, divided
2 Tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
1 cup maple syrup
2 T butter, I added this because I always add butter
1/8 teaspoon salt
1/2 cup chopped toasted walnuts

Preheat oven to 400^o F.

Brush cut sides of apples with 1 teaspoon lemon juice.
Arrange apples, cut sides up, in a baking dish.
Combine brown sugar and cinnamon in a small bowl, sprinkle cut sides of apples with sugar mixture.
Pour maple syrup in bottom of dish.

Cover with a lid or foil and bake 10 minutes.
Uncover and bake 25 minutes more or until apples are tender.
Transfer apples to a serving platter.

Pour pan juices into small saucepan and stir in remaining teaspoon 1 teaspoon lemon juice, butter and salt; bring to a boil.
Cook 3 to 5 minutes or until sauce is thickened but not foamy, stirring constantly.

Spoon sauce over apples and serve warm.

Schmandkuchen

2010-04-20T18:00:00.000-07:00

Schmandkuchen. That's fun to say.

I don't remember how I found 'At Home With Kim Vallee', but I absolutely love her blog. Check it out, it is stylish, inspiring and fun. Kim wrote about Schmandkuchen that a friend of hers had made for Easter. I have made a pear kuchen so I knew that kuchen was German for cake and I learned that schmand is a custard/cream/cheese filling, sort of. That was all I needed to know. Fattening? I'm in. I have seen it done with berries, apricots or oranges. You can find Bettina's original recipe here.

I was home sick for over a week with the sore throat from hell.
This is my return to the world of the living.
Cake.
People like people who bring cake.
Yes you can buy love.
Or at least bake it.

This is as close as I could get to Bettina's recipe. Go to the recipe link above to see the real version. I had to make do with what is available locally and adjust from metric and figure out what size pan was large and deep from the photo and also what I had in my cupboards. I ended up using a 10" spring form pan (wrong).
Vanilla custard powder? Nope. I had a choice of Dr Oetker flan or creme brulee. Creme brulee seemed closest to custard
Quark cheese? Never gonna happen. Mascarpone is a decent substitute. Available? Not today. Cream cheese will have to do.
It is an easy cake to make, just finding the ingredients can be a bit difficult in small towns. Make this early in the day and then chill. This is a rustic/family dessert. My favorite part is the creamy filling with the fruit.

BERRY SCHMANDKUCHEN

Ingredients
Cake batter:
1 cube soft butter
1 c sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 c flour, rounded

Schmand filling
1 c milk
1 c heavy cream
Dr. Oetker creme brulee mix
1/2 c sugar (or to taste)
7 oz crème fraîche
8 oz mascarpone
or cream cheese, room temperature, and 1/2 cup sour cream
2 egg yolks

Topping
2 pints strawberries
2 pints raspberries
2 pints of blackberries
Danish Dessert fruit glaze

Instructions
Pre-heat oven to 355 degrees

Cake batter
Mix the soft butter with the sugar until you get a creamy consistency.
Add the eggs one by one until well blended.
Add vanilla.
Fold the baking powder into the flour and sift into the mixture.
Grease a large, deep baking pan and spread the batter evenly until the entire bottom is covered (about the thickness of a thumb).
Pre-bake the base for 15 minutes.
Take the cake base out of the oven and let cool in the baking pan.

Schmand
Prepare the Dr. Oetker creme brulee according to the instructions.
Let it cool a bit.
Mix the crème fraîche with the mascarpone, or with the cream cheese and sour cream.
Add the cooled creme brulee and the two egg yolks.
Add sugar to taste.
Leave the base in the baking pan and spread the Schmand evenly on the base.

Topping
Wash and drain the fruit,
Cut the strawberries in half lengthwise if they are big.
Cover the Schmand with the berries.
Put the baking tray back in the oven for another 15 minutes.
I forgot and baked the glaze also, and it turned out just fine.

Finishing
Once the cake has completely cooled make the fruit glaze with water or juice according to directions.
Pour the fruit glaze evenly across the cake.
Chill.
If you use a spring form pan I think it would work better for a half recipe.
Also use a knife around the edge before you un-clamp the pan.

In conclusion, my pan was deep enough but not large enough, there were some adjustments I had to make which I will spare you the details. Let's just say that deciding to make a cake at 8pm on Sunday, in a messy (not dirty) kitchen, after a late Saturday night at a karaoke bar and having gone to work at 6am on 5 hours of sleep, is not the best idea. Oh, and I also baked the glaze with the fruit instead of pouring it on after. I obviously need some sleep.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Schmand is a dairy product, which is manufactured by fermentation of the cream by different Lactobazillus cultures, a variety of sour cream similar to creme fraiche. It usually contains at least 20% fat. http://en.petitchef.com/

What?

2010-04-03T11:26:00.000-07:00

Easter already?
Who makes these decisions?
Because I am so not ready.

I guess it is true what they say, the older you get the faster time flies.
But OMG.
34 years ago I graduated high school.
22 years ago I gave birth to my last child.
3 years ago I still had good neck skin.
And now another holiday that I am totally unprepared for thinking that I still had 2 more weeks.
And my neck is falling down.

I will probably be working on Easter or in bed sick, sick and more sick. But I would like to ask my 2,314 followers (there is a big ha ha in my head right now) to boycott grocery stores on holidays. Just do without whatever it is that you forgot. Easter will still happen if you don't have whipped cream believe it or not. I remember when I was a kid, the only thing open was maybe one gas station and a 7-11. People went to church and families were together. Those were the days.

Easter is a very spiritual day for me.
So forgive my twisted sense of humor, but I do believe that life is far better with laughter.
And since I now am sick with either strep throat or the sore throat from hell, here is my total contribution for Easter....

If you know the source, let me know and I will give credit.

Banana Pancakes with Brown Sugar Caramel Pecan Syrup

2010-03-21T06:00:00.000-07:00

I think breakfast is my favorite comfort meal. Particularly on a lazy sunny morning, everyone gathered on the porch, with a 'well, what should we do today' attitude. Of course, I work Saturdays. And I live alone. But a girl can dream. So these were eaten, Sophie at my feet with her eyes watching for any teeny tiny morsel that may fall her way. Nothing fell, I ate every bite.
To keep her from gaining weight mind you. I am thoughtful like that.

The pancakes are from here with the pecans added to the syrup adapted from here. That took a hell of a lot of typing to link up so if I screwed it up just go to food network okay?
These were very good and a bit filling. Like I said, I ate all three of them.

Does anyone know the song 'Apples and Bananas'? I think it is from Raffi. Anyways, I used to play kids music all the time in the car when my children were young. I figured if they were happy, then I could drive in peace. I have also worn diapers on my head while I drove to keep them entertained. Yeah, I lost all dignity giving birth. But I do know lot's of kids songs now. None of that crap that they sell on TV and such. Real kids music, Raffi, Sharon Lois and Bram, Taj Mahal, Sleep Sound in Jesus, Reggae, etc.. I used to buy from a company called 'Music for Little People' and a few natural parenting shops. Okay, so I am singing 'I like to eat eat eat apples and bananas', which you use the long form of the vowel going through a e i o u after the first round of singing it normal. Yes this is what I do at 52 in a house with just me and a dog. I know one day the white coats are going to show up. But then as my daughter would say, you probably don't care. I start conversations with cashiers too and they just stare at me and I finally just say 'never mind' and walk away.

Now, where were we? Pancakes. The reason I decided to make these is I had 2 over ripe bananas on my counter. Phew. Hence the banana song.

BANANA PANCAKES WITH BROWN SUGAR CARAMEL PECAN SYRUP

1 1/2 c buttermilk
2 eggs
1/2 t vanilla
6 T melted butter
2 T sugar
2 c flour
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 - 1/2 c water to thin if desired
2 very ripe bananas, cut into 1/2" pieces

In a blender add buttermilk, eggs, vanilla and blend.
Add melted butter and sugar, blend again.
Sift the flour, baking powder, baking soda and salt.
Add flour mixture to liquid mixture, blend again.
Pour into a medium bowl and fold in bananas.

Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil.
Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute.
Flip pancakes with a spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.

BROWN SUGAR CARAMEL PECAN SYRUP
1 c brown sugar
1/4 c water
1 c heavy cream
2/3 c pecans

In a medium saucepan, dissolve brown sugar and butter over medium-med-low heat about 5 minutes.
Add cream, sugar mixture may seize up but continue to stir until blended and thickened. about 10-15 minutes.
Add pecans, stir.
Cool a bit and serve.
Be careful, any hot sugar mixture can burn.

t = teaspoon
T = Tablespoon
c = cup
and for all you unsalted butter snobs out there, I never bother with unsalted butter, most often I just don't add salt or just half, but this time I used salted butter and added salt. So there! Ha!

Go Down In History

2010-03-17T15:30:00.000-07:00

I love this quote.

I haven't been cooking or working or basically anything because my shoulder blade feels like it got hit with a baseball bat.
Welcome to the world of old grocery checkers.
No wonder they make jokes of us on commercials.
Instead there has been....
heating pads (mmm)
ice packs (aack)
reading (inspiring)
lots of boredom (yawn)
5 more pounds on my ass (ick)

So I present you with my finely tuned artistic skills.
Spray paint and stick on letters.
Obviously I don't sign my work.

I did this a couple weeks ago, it is a day and a half (dry time) project, and lettering can be spaced or sized in any form. My 2" letters were not all the same height so I had to work with that, and I mostly wanted them to touch each other but an i next to an h just didn't work, and some letters have so much more width that it took a little rearranging to get the look close to even. Believe it or not, that spacing is pretty good. Perfection? Nope. Do I care? Nope. I also like the look of gloss and flat on this, it makes the words have more importance. I have a feeling my daughters will take this the next time they are here. I think this would be a great nagging tool. Put chores on canvas. The kids will love you.

This is a 20"x16" canvas that I got on sale, spray paint I had in the cupboard and 2" vinyl letters.
*I sprayed the canvas gloss pink all across the top, and let dry overnight.
*Marked the vertical and horizontal edges of the canvas at the middle points with a black marker (it would be covered later).
*Applied lettering according to the spacing I had decided on. Since there were 6 lines of words, then 3 words above and 3 words below the middle. I began with the second 'r' in 'rarely', placing the bottom edge of it 2" below the center point and even with the center point horizontally. Then outwards with each letter. Then on to the next word at 2" below the bottom of 'rarely' being the bottom edge of 'make', continuing until done. If you have an even amount of letters in a word they will split half to the right of the center point and half to the left. If the amount of letters in a word are odd, then the middle letter will straddle the center point.
*Sprayed the canvas top and sides with flat black.
*Dried about 1-2 hours, until dry to touch (the letters seem to pull less paint if you don't wait too long).
*Removed the letters using an exacto knife to help lift the edges.
*Ta daa.

Here is the full version.

Pesto Asparagus with Chevre

2010-03-07T18:05:00.000-08:00

Spring has begun.
Primroses are at the store for sale.
Asparagus is 87 cents a pound.
And birds are back.
I love to listen to the birds singing as dusk begins.
They have so much to chatter about when they come home to nest for the night.
I often wonder if they talk about their day and who had the closest encounter with my cat, who has the best feathers or if one tree of birds is the bad neighborhood that little birds are told to stay away from.
They settle me with their singing and I am in awe of creation.
There is so much in nature we are out of touch with anymore.
We have covered everything with concrete and the only thing left in the neighborhood seems to be ants, flies and mosquitos.
And birds thank goodness.

So, 87 cents a pound for asparagus.
And does anyone know where the cents key is on a Mac?
I could make a meal out of just asparagus, steamed corn or a baked potato.
Or ice cream.
Or some days Tequila.

Back to asparagus.
First, I hate the tips.
I know, I am the only one.
Send me a stamped envelope and I will send the tips to you.

This is quick, fresh and garlicky.
Probably good for keeping vampires away.
Although after the Twilight movie I am not so sure I would send some of them away.

PESTO ASPARAGUS WITH CHEVRE
serves 4

24 spears asparagus, washed and ends snapped off
Kosher salt
1/2 c pesto, lightly warmed
2 cloves garlic, finely minced
2-4 oz chevre goats cheese, crumbled
12 large basil leaves, chiffonade
1-2 oz pine nuts, whole or smashed

Steam asparagus for 3-4 minutes until just tender when pierced with a sharp knife.
Drain well and pat dry with a few paper towels, then plate.
Toss a good pinch of salt over asparagus.
Drizzle pesto over asparagus.
Sprinkle garlic on top.
Then crumbled chevre.
Then basil chiffonade. To chiffonade, place leaves on top of each other and tightly roll them. Using a very sharp small knife, slice into fine strips.
Then pine nuts. Smashing them is very easy using the flat side of a large knife and pounding with your hand or fist.
Serve hot or at room temperature.

If you have this platter, don't put hot asparagus on it. It took about 3 minutes, then I heard a snap and had to toss the whole thing. I loved this platter, loved it. Luckily I had two. And there was more asparagus to eat in the kitchen. Yum.

Love Is All You Need

2010-02-15T18:21:00.000-08:00

Think of Valentines day as the Super Bowl for women.
We are girls.
If you are a boy and don't want to be romantic, then marry a boy.
Otherwise bring on the bon bons and kisses.

I personally would rather have creative romance than a gift.
Creative romance takes a lot of thought and feels so much more loving.
Gifts are cool too.
Especially big sparkley ones.
Or 5 pounds of Godiva chocolates.
Or beautiful lingerie.
Or a pretty Range Rover.
But plan a romantic dinner in the snow under the moonlight with a bonfire, I am yours.
Write me a love letter like men used to when they were away at war, I am smitten forever.
Blindfold me and....oops, I can't write that here.

Back to Valentines day. Yesterday.
Sophia is my valentine of course (see fluffy white photo on the right).
One day, perhaps there will be a human one.
But Sophia can't eat sweets because she is shall we say, extra fluffy.
That means that most of these went to work.
Either that or I become extra fluffy too.

The cupcake recipe began here and ended up quite different. With so many egg whites in this batter it is somewhat like an angel food cake. They smell lovely baking and the cake is dense and lemony.
Filling the cupcakes is not hard to do although I did a different method this time. The recipe is from Giada de Laurentiis and is so creamy and luscious with a bit leftover, perhaps for some crepes. The filling is the reason for making these and could actually just be used on each other to make Valentines day even more fun.
And the frosting is a bit tart, which you can vary by how much lemon and powdered sugar you choose. I like it a little tart which I think works well with the filling and cake.

LEMON ANGEL CAKES WITH STRAWBERRY MASCARPONE FILLING
makes 24 cupcakes

3 c cake flour
2 t baking powder
8 large egg whites
1/4 c sugar
1 1/2 c (3 sticks) butter, room temperature
2 c sugar
1/2 t pure vanilla extract
1/2 c fresh lemon juice
Zest from 2 lemons
1/2 c half and half

Preheat oven to 350 degrees.
Line two standard 12-cup muffin pans with paper liners.
Finely zest 4 lemons and set aside (some will be used in the frosting).
Then juice the lemons, strain and set aside.
In a medium bowl, sift together flour, baking powder.
In another clean medium bowl, beat egg whites on low speed until foamy.
With mixer running, gradually add 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes, and increased to about 4 cups, set aside in refridgerator.
In a large bowl, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed.
Add vanilla to butter mixture.
With mixer on low speed, add flour mixture to the butter sugar mixture in three parts, alternating first with the flour, then the lemon juice, then the zest, then flour, then half and half and ending with the flour; beat until just combined, set aside. This will be a fairly heavy batter.
Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined.
Gently fold in remaining egg-white mixture.
Divide batter evenly among the muffin cups, until cups are 2/3 filled.
Bake, rotating pans halfway through, until the cupcakes are golden brown, 20 to 25 minutes.
Invert cupcakes onto wire rack; then reinvert and let cool completely, top sides up.
If the batter is overfilled the cupcakes may stick to the pan a little. Use a rubber spatula and gently release them.

When completely cooled, begin to fill cupcakes with strawberry mascarpone filling.

FILLING
2 8oz container mascarpone cheese
1 c fresh strawberries or thawed and drained frozen strawberries
1/2 c sugar
2 T lemon juice

In a food processor combine the mascarpone cheese, strawberries, sugar and lemon juice.
Process the mixture until smooth.
Chill about 2o minutes if it is too runny.
Using a melon baller or a serrated spoon, cut a hole through the top of the cupcake making a reasonable size space for the filling, saving the cut tops.
With a spoon, fill the hole almost to the top.
Replace a slice of the cut top piece to sort of seal the tops.
Proceed with frosting.

Below is the way I normally fill cupcakes but this cupcake recipe was too dense for this method and does not expand and open up a space.
*Chill the strawberry mixture for 20 minutes if it is a bit runny.
Transfer the mixture to a pastry bag fitted with a small-medium tip.
Push the tip gently through the top and almost to the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps but before it cracks.
Continue with the remaining cupcakes.

LEMON BUTTERCREAM FROSTING

2 sticks butter, room temperature
2 1/2-3 c confectioners sugar
1/2 t vanilla
4-6 T fresh lemon juice
Zest of 2 lemons

With an electric mixer, beat butter until light and fluffy.
On medium speed, beat in confectioners sugar, 1/2 cup at a time until you have added 2 1/2 cups, beating well after each addition and scraping down bowl as necessary, add more as necessary.
Mix in 1/2 teaspoon pure vanilla extract.
Then lemon juice.
Increase speed to high, and beat until light and fluffy, about 5 minutes.
Then lemon zest beating briefly.
Frost cupcakes with buttercream, piping or swirling to cover.

Chill the cupcakes for 20 minutes, but remove before serving.

I did figure out that if you use the sawtooth piping tip there is a lot more room for error thankfully.

Raindrops

2010-02-05T17:53:00.000-08:00

Raindrops
No more raindrops
No more raindrops falling through my roof

How blessed can one girl be?
Just look.....

Super Daddy
This man can still kick ass and take names.
And took pity on a poor girl and put a real roof over her head.

And his silent partner.
If you have never met an angel,
I hope you are blessed one day by someone like her in your life.

And there has been so much more in the past few years.

Growing up there was nothing I wanted more than a family big or small.
After a lot of drama, at 18 I got mine on a permanent basis.
I gave up the love of my life to be with them.
And I have been blessed beyond measure.

Butterscotch-Pecan Bars with Caramel Drizzle

2010-02-01T19:47:00.000-08:00

Back to after Christmas sales at the supermarket.
I have now worked there for 32 years, 3 months and 16 days.
I remind the world of that statistic quite often.
I sooo need a life!!!
Anyways, there were cookies on clearance for $1.
Not great cookies.
But okay cookies.
I ate a few but they weren't really worth the calories. Like I really care about calories.
I didn't mention I bought 4 containers did I.
I threw the cookies in the food processor, thought of yucky ex's, hit the on button and watched them be ripped and slashed to shreds by the sharp blades of Cuisinart death.
Just kidding.
Or am I?
Makes you wonder, if you are a yucky ex that is.
See, this is why women eat chocolate.
It's chocolate or valium.

These are the unworthy cookies.
But put the crumbs in freezer containers, add butter or cinnamon or maybe finely grated citrus peel, and you have something quite worthy for a great crust for cheesecake, or a base for bar cookies, or buttered and toasted for over desserts, etc. when you need it..
I have done this before with other cookies that just weren't up to par.
I do the same with leftover bread.
Slash and pack.
Where's the chocolate?

Yes, I would rather bake than cook. I like to cook but love to bake. There is more of a reward from baking. It is sort of like when you go shopping for something to wear. Cooking results in an outfit. Baking results in jewelry. I personally would rather be naked wearing diamonds.

Now, I mostly only eat chocolate so how do I describe these?
Short and sweet....
OMG!
MAKE THEM!

BUTTERSCOTCH-PECAN BARS WITH CARAMEL DRIZZLE
Adapted just a little from Chocolatier
32 bars (they say) I say cut them how you want

For the bar cookies
8 T butter, melted
1 1/2 c cookie crumbs
1 1/2 c pecan pieces
1 1/2 t vanilla extract
1 c butterscotch chips
1 1/2 c sweetened shredded coconut
1 c Eagle sweetened condensed milk

For the caramel drizzle
1/4 lb caramels, about 13, unwrapped
1 T plus 1 t milk
1/4 t vanilla extract

Preheat oven to 350 dregrees.
Lightly coat a 10" x 10" (or comparable) pan with nonstick spray.
Pour the melted butter in the pan and tilt to cover the bottom with butter.
Sprinkle cookie crumbs evenly over butter and lightly press down to absorb butter into cookie crumbs.
Toss the pecan pieces with vanilla extract and then spread over the crumb crust.
Then spread the butterscotch chips over the pecans.
Then the coconut.
Evenly pour the condensed milk over the coconut.
Bake for 30 minutes until light golden on top.
Cool.

For the caramel drizzle.
Place the unwrapped caramels and milk in a small saucepan over low heat.
Cook slowly, stirring once the caramels begin to melt.
When completely melted, blend thoroughly.
Remove from the heat and stir in the vanilla extract.
With a spoon, drizzle the caramel quickly and lightly over the cooled bar cookies.
Let stand for 1 hour until completely set.

Cut with a sharp knife.
You can store them in an airtight container, preferably in one layer or with waxed paper in between. Or do like I do, leave them in the pan, cover with plastic wrap, keep a fork in the pan and have a bite every time you walk past.

Rio

2010-01-19T06:00:00.000-08:00

I want to be in Rio.

With this man.

Yesterday.

Photo

Just look at him.
Perfection.

Bacon Topped Meat Loaf

2010-01-17T07:00:00.000-08:00

Living by myself has it advantages and disadvantages.
The good stuff is the remote is mine, Mine, MINE! And I can eat ice cream for breakfast if I want.
The bad part is I miss having a family. And whatever I cook I have to eat until it is gone which makes me get sick of things very quickly. But I have family coming, so yay, real food.
This is winter food. I prefer summer food but when it is cold you just really need comfort food and meatloaf is it. I have made this for years, so long I don't even remember where it came from and I always lose the recipe. Let's just say, it is the only meatloaf that I will eat. That of course means it is probably fattening and sooo good with mashed potatoes and butter. It doesn't have bell peppers etc. so it doesn't taste like vegetables and herbs, but is very moist and the chili sauce makes it a little sweet. Sweet is good.

I tried something different this time and will go back to the old way which I like far better. So the photos and directions are a little opposite than what I explain below, go with what is written.

BACON TOPPED MEAT LOAF

2 T ketchup
1 egg yolk
1 T horseradish
2 T butter, softened
1 cube beef boullion
1 small onion, finely chopped
1/2 c cracker crumbs
1 lb ground beef
Chili sauce to cover
3-4 bacon slices

Preheat oven to 350 degrees.
Place ketchup in the bottom of a loaf pan.
In a large bowl, mix yolk, horseradish and butter.
Soften boullion in a few tablespoons of hot water and add to mixture.
Add onion and cracker crumbs and mix to blend.
Now the yucky part, add ground beef and using your hands, blend it all together, then form it into a loaf shape.
Place in loaf pan.

Spread chili sauce over.
Yes there is bacon underneath, ignore that.
It is better with the bacon on top.

Set bacon on top.
Pretend there is chili sauce underneath the bacon.
Okay?

Bake 1 hour.
You will need to carefully drain the juices and fats before removing the meatloaf from the pan.

Once again, there is supposed to be cooked bacon on top.

This time I tried it the way my friend does, but I like it much better the way I have written it here.

Citrus, Fennel & Pomegranate Salad

2010-01-11T19:55:00.000-08:00

When oranges are at their best they are right up there with the fruits of summer. Citrus in general is so necessary for eating and cooking. Fresh squeezed orange juice, ruby red grapefruit with a little brown sugar, lemons for desserts or limes squeezed on anything and everything, particularly sweet mangos with chili and salt. They are all light and fresh. Even the scent is lovely and clean. And scurvy, let's not forget scurvy.
Since melons and peaches and berries are gone for now, oranges/citrus are the only things that taste like summer. The salad is peppery and lightly sweet at the same time and the dressing is perfect for it. And I also think it is the prettiest salad I have ever made. Pretty is always good.

CITRUS, FENNEL & POMEGRANATE SALAD

2 bunches watercress
1 ruby red grapefruit
2 navel oranges
2 blood oranges
2 mandarins
2 clementines
2 satsumas
1 fennel head
1 pomegranate

Wash, stem and dry watercress, place in serving bowl.
Peel and supreme oranges and tangerines, draining and reserving juices for dressing. Supreming citrus means to peel, then using a good knife, segment them with no skins.
Remove outer tough stalks of fennel, slice very thinly, saving and chopping fronds.
Seed pomegranate.
Place citrus, fennel and fennel fronds, 1/2 pomegranate seeds onto watercress.

CITRUS HONEY DRESSING

1/3 c olive oil
1/3 c citrus juices
1 T honey
1/2 t kosher salt
fresh ground pepper

In a blender or using and emulsion blender, combine ingredients adding honey a little at a time, making sure it is incorporated.
Serve on the side of Citrus salad.

Twenty Ten

2010-01-07T08:45:00.000-08:00

2010. Twenty Ten. It sounds like an address.
Many of us have been thinking about the New Year.
Resolutions, direction, change, lists.
At 52 I have less than half my life on earth left to live.
I need purpose in life to be happy. Right now I don't have one, the children are grown and there is not a man in my life to share it with.
So my New Years resolution is to 'change my life'. Maybe not 360 degrees, but perhaps 180 or even 90 degrees. The change may only be noticeable to myself, because it might be on the inside. Or it may be absolutely obvious to everyone. Who knows.
And more salads. Lots more salads.

To celebrate growing older, Regina Brett once wrote 'the 45 lessons life taught me'.
These are my favorites, the ones I already believe in, but I still need to try to live by and remember this year.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield.
Always choose life.
Believe in miracles.
The best is yet to come.
Forgive everyone everything.
Life isn't fair, but it's still good.
Get busy living, or get busy dying.
Over prepare, then go with the flow.
Take a deep breath. It calms the mind.
It's OK to get angry with God. He can take it.
When in doubt, just take the next small step.
Life is too short to waste time hating anyone.
Growing old beats the alternative - dying young.
All that truly matters in the end is that you loved.
Don't take yourself so seriously. No one else does.
No matter how you feel, get up, dress up and show up.
What other people think of you is none of your business.
You don't have to win every argument. Agree to disagree.
When it comes to going after what you love in life, don't take no for an answer.
Frame every so-called disaster with these words: "In five years, will this matter?"
God loves you because of who God is, not because of anything you did or didn't do.
If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.
It's never too late to have a happy childhood. But the second one is up to you and no one else.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I want to be here....

Photo

I am so cold, my hands are freezing, my butt is cold and my back is tensing up. I just want to curl up in front of a warm fire and snuggle with someone who wants to take me away from all this yuckiness. I don't know how you people up north do it, you are impressive. Freezing, I would be bitchy, okay bitchier. Constant gray skies, I would be sad. All I can say is God bless you, you are tougher than me. I suppose I should read the above list again, but I think in 5 years I will still gripe about the cold. Yeah, I hate hot too.

Salt Crusted Baked Potato

2010-01-04T09:00:00.000-08:00

Potato, good!
I quote the TV show friends often, particularly Joey and Phoebe. Joey's love for food is part of his charm. When Rachel (who never cooks) made a traditional English trifle and mixed it with a shepards pie recipe on accident, Joey's comment was.... "Well, I like it. I mean, what's not to like? Custard, good. Jam, good. Meat, good!" Yeah, I've got a million of them that I live by.
Anyways, often we expect food to be less when less is done to it, which is simply not true for many things. Potatoes are such a perfect example. Give me a baked potato for dinner and you can keep the steak. Just give me all the yummy toppings too. Dr Atkins hated me.
I must say, these are the very best baked potatoes I have ever had, they were lighter and fluffier, and I wish I had bought a much bigger potato. They were even really good without adding anything at all and coming from me that is saying a lot. Yes, after I ate the insides I brushed off the salt and spread a little butter on the peel and ate that too.

Salt Crusted Baked Potato

3 ingredients plus an oven, and toppings of course.

Potato

Butter, to rub over potato, and much more for later

Salt, my favorite: Pink Australian Flake Salt

Preheat oven to 400 degrees.
Wash and scrub potato.
Poke a couple holes in potato with a knife.
Cover potato with soft or melted butter.
Sprinkle salt all over potato.

Place potato in oven directly on middle rack.
Set a pan underneath potato to catch any dripping butter, there will be dripping.
Bake for 1 hour, more if needed.

Add more butter and....
sour cream, lot's of sour cream.

MINE!

Then add fresh cooked crumbled bacon, snipped chives, grated cheese, cracked pepper, whatever you have and love.
Or salsa for Lisa in Jersey, she eats healthy, silly girl.

For a group, I would place the potatoes on a cooling rack over a foil covered baking sheet. Most of what I have read about salt crusted potatoes doesn't say to remove the salt before serving, although I think for guests or on a plate with other food you should, but I like the look of it on the plate by itself and if you open it carefully only a small amount of salt falls into the potato which is fine. For $9.95 you can get one at Terrance Brennan's in New York and they clean it for you with a little brush. Mine was less than a dollar, so there.

Cheers

2009-12-29T18:33:00.000-08:00

I really do love my customers and the people I work with. They make the monotony of passing boxes and cans past a little red light bearable. On the day of Christmas Eve I had a pretty woman come through. She had enjoyed the prior evening drinking a wonderful Hot Buttered Rum with friends. The woman behind her in line asked if she would email her the recipe. Well you don't have to smack me on the head twice. I had my email written down before they were through talking and said "me too?". Now you would think that would be nice enough of her, but oh no. She brought me a jar of the mix in a pretty bag with a note saying she thought I might like to enjoy some after work that evening. OMG! It is Christmas Eve. She had plenty to do I am sure, yet she took the time to make my world brighter. I love these people.
I did have some rum at home and I couldn't be inconsiderate so I had a cup. Two cups actually. Big cups really. I had to stop there because I wasn't getting things done. This stuff warms your insides. Then it warms your brain. And then your vision if you keep drinking. It would be very nice with a group of friends or on a cold night in front of the fire with someone you love.

So to Christina, I hope your Christmas was blessed with joy and love.

This makes a lot, perfect for a party. I live alone so I only made half and gave a jar away at Christmas and still had plenty left over. If I made the full recipe I would be singing "I drink alone" with George Thorogood.

HOT BUTTERED RUM

Keeps for 2 months in refrigerator

1 qt vanilla ice cream softened

1 lb butter, softened

1 lb brown sugar

1 lb powdered sugar

1 t vanilla

1 t nutmeg

Cream butter & sugar(s) together.
Add seasonings.
Fold in softened ice cream

To serve:

2 heaping tsp of mix to a jigger of rum or bourbon.
Stir and add hot water!

Rum and the mix, just add hot water and top with nutmeg.

Chocolate, Mmm

2009-12-29T17:17:00.000-08:00

After Christmas sales.
Gotta love em'.
Mark downs galore.
Prices slashed.
Women fighting over the shattered remains.
I am not speaking of the mall.
I am at the basket of reduced Christmas cookies and candies in the supermarket.
Chocolate....
Yes, it can bring out the bitch in any woman.
Don't give her enough chocolate and her endorphin and serotonin levels do not create that relaxed and euphoric feeling that every man hopes his wife feels.
Take away her sugar fix and her sweetness is taken over by her evil twin Wifezilla.
Keep her from shopping the after Christmas madness and you are denying her the right to fight to the death over the last bag of Cadbury mini eggs.
Yeah, that one was me.
After Christmas sales are sort of the women's form of Ultimate Fighting Championship.
There is nothing that compares to bragging about the great deal you got and see your friend hang her head in shame because she paid too much.
Don't get me wrong, it is much, much, much better when you get to brag about your wonderful husband who gave you the most beautiful 4 carat diamond for Christmas complete with tears in his eyes over how much he loves you.
Oh wait, I don't have a husband.
I do live in a great fantasy world though.
But we are talking about after Christmas sales here.
I got the only bag of Cadbury mini eggs, the ones that used to come out only at Easter.
Lookie....

Mmm!
These suckers are sooo good!!!!

Photo credits are from here and here, I didn't have anything left to photograph.

Oops & mmm.
Anyways, I ate them 4 at a time, over and over and over.
Oh my.
And I then I shared them so the other women would be endorphined and serotonined too.
Yes, we women share once we have had enough to begin to feel the effects and our nice self emerges again.
Now, these come out at Easter which is where they originated in my world, so keep your eyes open.
And your mouth.
You'll thank me.

Wild Rice Pilaf

2009-12-23T20:27:00.000-08:00

If you have never tried wild rice or think you don't like it, make this at least once. Chances are you will be pleasantly surprised. It is hearty with a lot of flavor. It goes well with roast pork, beef or lamb. It freezes well and doubles easily and is good even if it isn't piping hot. I found the basic recipe years ago on the Gibbs wild rice package but it called for canned mushrooms. Eww. So a few changes and presto. Yum. I sometimes add a little sherry to this while I am saute-ing (how do you spell that) the vegetables.

WILD RICE PILAF
Serves 8-12

3 c water
1 c wild rice

6 T butter
1 c celery, diced
1 large onion, diced
3/4 lb mushrooms, diced

1/2 lb bacon
1/2 c parsley, minced
kosher salt and fresh ground pepper to taste

In a medium sauce pan bring water to a boil, add salt, then wild rice.
Cover and simmer for 45 minutes, then drain.
While rice is cooking, in a large skillet, melt butter and saute celery, onion and mushrooms until slightly soft, set aside.
Cook bacon until crisp, drain and crumble.
Add cooked celery, onion, mushrooms and bacon to cooked wild rice and stir to mix.
Add parsley, salt and pepper.

You can do the whole snotty but pretty restaurant molded look above because this does mold pretty well.
Or you can do it the dig right in way below.
You decide.

I Want Candy

2009-12-21T17:33:00.000-08:00

"You like sugar don't you?
Is there sugar in syrup?
Then YES!"
From Elf

God made sugar.
The devil made fat and diabetes.
That is why I love God.
Well one reason among a bajillion more reasons.

I don't usually bake and such around the holidays. I just come home and collapse from 8 hours at the supermarket where I have worked for 33 Christmas's. But candy isn't always too difficult and you get to eat all the edges. See's Maple Pecan bon bon's are one of my favorites, well See's in general is one of my favorites. So when I saw this on David Lebovitz, I knew I had to make them. After 3 batches I gave up trying to get these to not be grainy, then I remembered that maple sugar candy is grainy.

Then of course toffee. Is toffee a need or a want? I say it is a need. I need protein, nuts have protein (don't forget chocolate comes from a cocoa BEAN). I need calcium, butter is dairy. I need fiber, sugar comes from a plant. Oh oh, and almonds help fight belly fat, so there.

And peppermint fudge from here.

And fudge truffles, but alas, no recipe for them.

~~~~~~~~~~

GIOVANNA'S MAPLE CREAMS
Adapted to simplify directions
About 36, depending on how big you cut them

1 c pure maple syrup (labeled "Dark amber")
2 c sugar
1 c heavy cream
2 T light corn syrup
1/2 t vanilla extract
1 c walnut or pecan pieces, toasted

1. Lightly oil a 9- by 9-inch square pan.

2. In a small heavy-duty saucepan (about 2 quarts) mix together the maple syrup, sugar, cream, and corn syrup.
Fit a candy thermometer to the side of the pan and heat until the temperature reaches 236F temperature.

3. Remove the pan from the heat and transfer the mixture into the metal bowl of a standing electric mixer. Submerge the thermometer in the candy mixture until it has cooled to 110F, which will take a while.

4. When the temperature is 110F, add the vanilla and beat the mixture until it just begins to thicken and loose its gloss. Overmixing will make it grainy, so keep an eye on it.

5. Stir in the nuts and spread the mixture into the square pan, patting it in flat with your (clean) hands.

6. Allow to cool completely, then remove from the pan and cut into squares.

7. To remove it from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half.
Use a metal spatula to pry the candy loose a bit (it will be flexible).
Invert the pan a shake it to coax the maple cream candy out.
Cut into squares.
~~~~~~~~~~

BUTTERCRUNCH TOFFEE
Adapted to simplify directions
The Perfect Scoop, David Lebovitz

1 c almonds, toasted and finely chopped
1 T water
4 T butter, salted or unsalted butter, cut into pieces
1/2 c granulated sugar
2 T packed light or dark brown sugar
1/8 t baking soda
1/2 t vanilla
1/2 c chocolate chips, or 3 oz bittersweet or semisweet chocolate, chopped

Using half of the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.

Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together.

Have the baking soda and vanilla measured and ready.

Cook the mixture over medium heat, stirring as little as possible.

When the mixture reaches 300F, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t overstir.

Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet.

Using as little movement as possible, spread the toffee to cover the circle.

Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt.
Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely until the chocolate is firm.
Depending on the temperature of your kitchen, you may need to cool it in the refrigerator.
Remove it once the chocolate has hardened.
~~~~~~~~~~

I love Chinese take out boxes for the candy gifts, they just make it more fun. The ties were a garland that I cut, they look like snowballs or the tie from a hat or sweater and these boxes have snowflakes to match.

I wish everyone the most blessed Christmas.

Work Christmas Parties

2009-12-21T15:34:00.000-08:00

Darlene and me. Wait, who snuck in the picture. We actually had no idea Kevin was there.

Years ago, in a time far far far away, I had my first sort of professional job. The Christmas party was a dinner dance for the Bank I worked for. Shock would put it lightly as I watched the people above me that I called Mrs. or Mr. get snockered off their suit and tie tushies and flirt/more with each other. I was wide eyed and 18. Not naive mind you, but these were mommies and daddies, these were people who could fire....me! I never looked at them the same at work after that.

When I began working at the supermarket, 32 years, 2 months and 5 days ago, it was pretty casual. You just don't expect much out of people who are covered in blood from cutting up dead animals and the rest of us who open boxes and punch prices. Once at the end of the party or the next morning we found a checker asleep behind the couch with one of the baggers and a low manager in the bushes. Now that was a party.

Another one included dinner at a restaurant and being asked to leave because we got into a food fight with another table. Evidently some people at our table also thought the salt and pepper shakers were party favors to take home. It was a fun night and the only time I have been kicked out of a place.

This year, bowling. Now I am not a bowling fan. It reminds me of Fred 'Twinkle Toes' Flinstone and I have issues from an ex who bowled, drank too much and flirted with trashy cocktail waitresses with me right there. The ones who wear their clothes too tight and their hair is dyed (it's an old country song). You understand about issues I assume. It is still an interesting crowd that a bowling alley attracts, sort of like roller skating rinks. Early on it was teens with not enough to do that reminded me of being a very lost teen myself at one time. Later there were a lot of, shall we say, not very feminine women. Now I don't have a problem with someones sexual tendencies, but I don't think it will be a place I will hang out at alone at night in the dark. Bowling is a little more cool now, they turn the lights down and have pretty moving lights down the sides of the lane, decent party music, a little light show and smoke. Smoke wasn't cool, it just looked foggy. I didn't take pics of the food because I was eating. Eating fried. Fried tater tots, fried onion rings, fried poppers, fried chicken strips, fried mozzarella, fried spicy chicken pieces and not fried quesadillas. And of course there was beer and tequila, though not for me this night. This turned out to be really fun, what with people stealing balls just as they were being thrown, bowling 2 at once in the same lane, sumo belly bounces, yeah, I like this group. I may actually bowl one day.

I am a fan of Stephen Lynch and he sings 'Bowling Song (Almighty Malachi Professional Bowling God). His songs can be a little crude but they are hilarious. If you get offended don't google him, actually don't look at the photos here, nothing x rated but definitely a tiny bit iffy.

"You watch me on your TV.
Say that my job is easy.
Say I am not athletic.
You think my sport's pathetic.
But you can't judge me 'till you walked a mile in my bowling shoes.
So I don't get all the ladies.
And my clothes are from the 80's
I am known throughout the valleys.
As the prophet of alleys.
And as I roll the ball I cry, "Let me bowl or let me die!"
I am mighty Malakai, the bowling god."

Check out Joey's manly form with the ball and the ladies.

Yep, these here are some of the fine men of our night....

First off we have Robert with his quite redneck t-shirt and c_ck necklace. Whooo doggie.

Up next is Jimmie, don't get your hopes up ladies, he's taken too.

And finally, Joey and his c_ck.

Then there are the ladies....
Me and Sara, the only 21 year old I would adopt. Except perhaps a pool boy named Julio.

Dez, 92 pounds and a bundle of energy, and Darlene, one of my sweetest friends.

Joey and me.

Joey and Sara.

Me, Tracy and Joey. Joey and I got in a lot of photos evidently.

Brie With Honey And Macadamias

2009-12-15T15:54:00.000-08:00

This is a quick and easy appetizer, perfect when time is stressed.

It seems that as soon as October arrives, so does HalloThankChristNewValenEaster. One set of decorations comes down while the next goes up in a blur. There are costumes and feasts, gifts and resolutions, kisses and baskets. And then spring arrives and we bask in the sunshine and freshness of new growth.
The holiday hurries are here. Christmas is coming faster than most of us will ever be ready for.
I simplified years ago to keep my own sanity. Family is really all I want. Well that and a winning lottery ticket and perhaps a wonderful man who adores me.
If you entertain guests during this season, it is so nice to have a few easy appetizers up your sleeve. A good pantry is a must, I always have nuts in the freezer and honey in the cupboard and this has been my dinner more than once. Mainly you just need to pick up the brie and some fruit if you already have the wine and some crackers. I love how this is so monochromatic and keeps with a white Christmas look.
It is also wonderful including the pear, with thin sliced ham for a sandwich.

BRIE WITH HONEY AND MACADAMIAS

Triple cream Brie, I like St. Andre
Honey
Macadamia nuts, chopped
Fruit, pears, grapes, etc.
Bread or crackers
A nice white wine

Plate the brie and bring close to room temp.
Just before serving, drizzle honey and sprinkle macadamia nuts.
Serve with fruit, bread or crackers and a glass of wine.

Layered Sweet Potatoes

2009-11-23T12:33:00.000-08:00

We all seem to love Thanksgiving because it is about family and friends and blessings. There are really no presents or obligations. It is about coming home.

I created this a couple years ago and it has gone over really well with everyone. It is totally decadant and very easy because it can be mostly done the day before, then layered and baked the day of.

I hope your Thanksgiving is full of love, laughter, phone calls from those far away and that you will have many precious memories. Be blessed.

LAYERED SWEET POTATOES
Serves 8-12
Feel free to increase or decrease as desired.

4-5 pounds sweet potatoes
1 cube butter
1/2 c half and half
3/4 c maple syrup, this is optional if cost is a factor

1 cube melted butter
1 c Dark brown sugar
1 c toasted pecan pieces
Seeds from 1 pomegranate

Bring a large pot of salted water to a low boil.
Peel sweet potatoes and cut into 2 inch chunks.
Cook your potatoes in just enough water to cover about 20 minutes until done.
Drain very well.
Whip sweet potatoes with 1 cube butter, half and half and maple syrup until smooth and fluffy. This part can be done a day ahead, just bring whipped sweet potatoes back to room temperature before baking.

Layer potatoes in a 2-3 quart casserole dish, pouring 1/3 of melted butter, 1/3 cup dark brown sugar and 1/3 cup toasted pecan pieces in between each layer. I have 5 layers of potatoes and 3 layers of fillings.
Wipe the edges of the dish with a wet cloth for a neater presentation.
Bake on 350 degrees, 30-40 minutes.
Pomegranate seeds on top before serving. You can also add a little dark brown sugar and more pecans if you like to the top.

You can sort of see the layers still after baking.

Cream Cheese Filled Gingerbread Muffins

2009-10-31T05:06:00.000-07:00

I wanted to make something Autumny (yeah I know it's not a real word) for work on Halloween. That means baking them at 5 am. God bless me.
What began with a recipe from Bon Appetit through Epicurious, turned into a totally different version after I read the reviews and heeded some of their advice. First, I don't believe in over mixing muffins because then you have cupcakes. Second, I like things rich with deep flavor so more is better to me. Then I wanted them filled like black bottom cupcakes. The end result is wonderfully flavored with crystalized ginger, brandy, brown sugar and maple syrup. The filling is lovely with a light lemonyness (I know). And the topping adds a little crunch. It has everything I like except a winning lottery ticket, chocolate and a wonderful man who adores me.

LEMON CREAM CHEESE FILLED GINGERBREAD MUFFINS

Muffin Mixture

2 3/4 c flour
2 1/2 t baking soda
1 T ground ginger
1 t ground cinnamon
1/8 t ground cloves
1/2 t salt
1/2 c (1 stick) unsalted butter, room temperature
1/2 c brown sugar
2 large eggs
3/4 c maple syrup
3 T grated or finely chopped crystalized ginger
1 c buttermilk
1/3 c brandy or bourbon
1 T vanilla

Cream cheese ginger lemon filling

8 oz cream cheese, room temperature
1/3 c granulated white sugar
1 large egg
zest of 1 lemon
1 T lemon juice
1-2 T grated crystalized ginger

Crumb Topping

4 T flour
4 T brown sugar
1/2 tsp. cinnamon
3 T butter in small pieces
4 T walnuts, chopped

Preheat oven to 350°F.
Line muffin tin with 12-18 paper cups.

*First make the cream cheese filling.
Using and electric mixer, beat cream cheese and sugar.
Add egg and mix.
Add lemon zest, lemon juice and 1-2 T grated ginger and mix.
Set aside.

*Second make the crumb topping.
Mix the flour, brown sugar and cinnamon together with a fork.
Add the butter and blend a little or mix it all in a food processor.
Add walnuts and mix.
Set aside.

*Then make the muffins.
Sift or whisk flour, baking soda, ground ginger, cinnamon, cloves and salt in medium bowl.
Using electric mixer, mix butter and brown sugar in large bowl.
Add eggs and mix.
Add maple syrup, buttermilk and brandy/bourbon and mix.
Add half of dry ingredients mixing until almost blended.
Add remaining dry ingredients and mix.

Divide 1/2 - 2/3 of batter equally among muffin cups.
Place spoonfuls of cream cheese filling in each cup.
Top with remaining batter.
Sprinkle crumb topping over each cup of batter.
Bake on middle rack until tester inserted into center comes out clean, about 25-30 minutes.
Transfer pan to rack and cool 10 minutes.
Then remove muffins from pan.
Makes 12-18 gingerbread muffins.

Because I baked these with a chilled batter the filling was more of a layer, which tasted fine. But I think is you bake them as soon as you mix the batter, you should have more of a 'blob' of filling.

This is for the cool people at work, hence the ones who dressed up. I was a garden gnome, you'll find me...

Everyone else sort of sucked.

And....Scene!

2009-10-22T12:11:00.000-07:00

Evidently I screwed this up, so if you are still here, this is what should have been, complete with photos.

It's all in the details people. When you entertain, every little detail makes such a difference. It doesn't mean you must be extravagant, it means the extravagant details matter, the simple details matter, even lack of details matter. Sort of like negative space in photographs.

A napkin pulled through a pretty gold star, I really don't believe this was a napkin ring, just turned into one.

A little crow with a Jolly Halloween message, tucked into a Halloween table.

A tea towel with a patriotic applique used as an oversized napkin.

Criss crossing two beautiful runners, give eight places, adds interest and contrast.

I love the bow napkins. The whole table was a bit glitzy for me, but the chair idea could be done in a linen and it would be lovely.

Love, love, love these diamond rings napkin rings. How fun. Could you imagine having over your daughters boyfriend that you really do not like and using these for dinner, then showing all the family baby photos? He would run and never look back.

Crowns are quite the thing right now. Things can be used that you may not have considered, experiment a little.

The writing on the knife looks like Jean Dulost? Anyways, this wooden flatware was gorgeous.

These watches were purchases at yard sales for a dollar each over a period of time to be used for napkin rings.

Never use your real name when you can have a cool alias.

I love vintage bakelite flatware, the color, its rustic look and feel. The tablecloth may have been vintage but I didn't think it was the right choice.

This stemware was fit for royalty.

If you've got it, flaunt it. As in the good stuff.

I am not a fan of hunting, but this table was a tribute to her father who had just passed away.

Use photo clips on stands to hold place cards, mini menus, etc..

Once again, the best thing to include is those you love.

I meant to post this table earlier, it is quietly elegant. I loved it.

I am not sure if I am just jaded from having done a table for 11 years and having attended for even longer. I have seen so many different ideas that I am not as easily wowed as I was. This year their were 10 less tables than last year but there was still new ideas, beautiful pieces, and sweet women. I am sure we all watched our pennies a little more and yet what really mattered was laughter and friendship and life.

Till next year for more tables.

Amber

In The Center Of The Ring

2009-10-20T12:05:00.000-07:00

I think the one thing I have not seen for a centerpiece at this luncheon over the years is a bicycle. Trust me. There has been an entire wedding dress, a sandcastle, paint cans, a skeleton with roaches and ravens, a pirates mast and various other interesting, fun and beautiful surprises. It is not about practical at this luncheon. It is about fun and wow and why not.

These are some of my favorite centerpieces this year.

This table was titled 'All That Glitz', I would have gone with a total disco theme complete with Bee Gees music playing.

This is from Anne's table. As I said before, she collects, everything. Her napkin rings were old watches.

I think this is called a 'cloche'. Obviously I don't have one since I am not even sure what it is. I do like it very much though. Inside is a really sweet vintage sewing kit.

This was very pretty, peppermints and a beautiful bow.

Often, I like an oversized and over done centerpiece. This had frosted ice buckets with flowers and Mumm champagne. The beverage server was full of Mumm corks.

This centerpiece comes from possibly an antique dealer. It is a vintage store. Everything was tiny and perfect. I could just imagine a little girl let loose with this. She would play with everything for hours and hours. It was huge, you couldn't see around it or over it. Perfect for families who argue, just put them across the table from each other.

The rest are floral centerpieces that I liked. Sometimes for the container, sometimes for the colors. And the first one for the white roses and feathers.

I like this one for the brass raised container.

This bowl is lovely.

A very harvesty (more spanglish) piece.

I looked as closely as I could to this to see how it is done. I don't know if you can purchase one somewhere, probably. Or make them and get rich and send me my fee. Any ways, it looked like a metal bar of some sort went through the upper part and then down through each piece through a hole. Then you would angle set the pots.

This was a little exotic looking.

See you tomorrow for the last post on tables.

Amber

Pretty Little Dishes All In A Row

2009-10-19T08:47:00.000-07:00

Some people like linens. I like the breakable stuff. I love dishes and glassware and flatware. They are just so fun and beautiful and can set such a tone for a party. Yes, plain white are the most practical and make most food look best, but they are just that, plain, and yes, I want them too. I have white ones that I used for last years table setting but they are not plain just some pretty little details. Everytime we have this function I walk around with my eyes glazed over and practically drooling wanting to buy more and fill my cupboards to the top with all these pretty dishes that I have not seen before and quite obviously must have. I actually have 6 sets of flatware, all inexpensive. The plan is to give them to my children as they need them but sometimes I feel like a two year old not wanting to share certain ones.

These are my favorite dishes from the table setting luncheon. I wish I could give you the name of who makes them but I don't touch and this year I set up in an hour because I needed at least 4 hours of sleep so I was a little late, which left no time to chat.

This was my very favorite! More of a luncheon or salad plate. Or a really big dessert plate. But I think I would use it for breakfast. I love the grooved snowflake detail, the rustic washed look, and the napkin ring is adorable.

The colors in this plate were like a sunset. Or a Mai Tai. Or a Tequila Sunrise. Okay, enough.

If you saw last years tables you might remember this lady. I think she is trying to embarrass the rest of us. She paints all her own dishes and I think much of her glassware. She is amazing. Now granted they are not my style, but that is beside the point, they are beautiful and I stand in awe of her. I also appreciate how she has placed each piece so the patterns are lined up properly. Details, remember.

Look at the little gold rimmed saucers under the vase on the right, too pretty.

I think this is depression glass. I know nothing about antiques, but this is Anne's table and she is a collector of everything so this is my best guess. The gold color and all the detail is so pretty, how could you be depressed? Ha ha.

I loved this plate, pink and brown.

Halloween plates are just fun fun fun. Love this one. The cups have witches on them.

If you are old enough you may remember these wheat dishes. It seemed like everyone had them. That is why I love them, memories and simplicity.

Blue is not my top color choice except in nature but these are quite the party plates. Sort of Harlequin, though she used them for an Octoberfest table. And how fun are the beer mugs that look like beer is foaming over the top.

No not the plates. The woven charger/tray. Very cool. Also, great napkin fold, bad napkin, I have them also.

That's it, more tomorrow.

Amber

Uno, Dos, Tres Dia

2009-10-18T13:54:00.000-07:00

I make up my own Spanglish as I go. It keeps me entertained.

Okay, day three of tables.

A Clockwork Orange

Just kidding. This table was just based on orange, variations on a theme. Very creative and very doable.

Lucky for these guys we had salad with chicken breast for lunch. One year I made a sand castle for a centerpiece with a fish in the middle of in. They can be fun on a table, as long as no one gets drunk and tries to swallow them.

I love how they added a pillow to go with the fish. Bring things to the table that you might not ordinarily use. Think comfort and beauty.

I love the dishes. I don't love what is sitting on them.

You can use spices in so many ways besides cooking. Here in a beautiful plant saucer as a base full of dried chili powder and flakes for the salt and pepper cellars. How about under a candle (carefully of course) in a pretty bowl or jar. One year my theme was 'A Passage To India" and I piled teak bowls full of tumeric, curry, cardamon, chilies and paprika. It was beautiful and smelled wonderful. Just don't sneeze.

Same thing here but with orange lentils. Dried beans, coffee beans, candies, hell, cereal might work for the right effect.

And again, I think this is Tumeric. It is like golden sand on a beach somewhere exotic.

You Put The Lime In The Coconut

This was such a happy table, bright and cheery. The tree has crepe paper leaves and the trunk was made with silk leaves cut off. And there were some coconuts underneath, well not real ones.

The chairbacks each had crepe paper flowers tied with raffia.

This is an easy and casual way to fold a napkin. Too elaborate for me mind you, but not difficult. You wouldn't think of plaid as being tropical, but the colors are what make it work. Off setting the plate on a leaf adds a little interest.

Ta Ta till tomorrow.
And it is 'Save the ta tas month' too. Check yourself regularly and remember to lend a hand and a word of encouragement to those fighting the battle.

Amber

Tables, Day Two

2009-10-17T16:49:00.000-07:00

These are some of my favorite tables this year.

Birds of a Feather

My friend Kay always does 'Wow'. Last year she brought in a huge metal camel, once it was a horse, also a giant 'Oscar' statue for an academy awards table. This year she made a tablecloth covered in a gazillion pounds of bird seed. It was beautiful. Unfortunately it continued to fall off the fabric a little at a time as people moved around. I think the same idea could be used to cover almost anything at home as long as it is not high usage and it would be lovely.

Her centerpiece was, quite large of course, St. Francis the patron Saint of animals.

For favors Kay gave religious bracelets wrapped around the napkin, I love these! But I personally would have preferred to skip the white bird napkin ring and just use the bracelets instead. I also liked the little bird that seemed to be walking around the table.

The plates were drop dead simple gorgeous. A gold branch with a bird perched, sitting on a larger plate with a metallic band. There were little religious pieces tucked in here and there, look just above the napkin on the right. And notice there is a real mix of glassware. You don't have to have everything on your table the same to be beautiful, just like people. If everyone at the party is the same, then how do you appreciate each individuals beauty.

Happy Birthday in Living Color

This table is just screams happiness. There are two things on here that are expensive, the painted plates and the goblets. How cute are they? Easy, inexpensive solution for the plates.... clear glass plates with beautiful paper plates underneath. It will bring out all the color. For the goblets, you can often find pretty plastic ones during the summer. Or use what you have and dress them up with gorgeous stickers or tie bright toys around the stem.

A colorful sheer topper, lots of balloons and big fat curly ribbon, bright tissue popping out of gift bags, who wouldn't love this? I also think hanging tissue pom poms or paper picados (Mexican paper flag garlands) would be very festive. Ooohhh, or silk flower garlands like I made for Mai Tai Monday. Turning 53 might be okay with a table this pretty.

See you tomorrow.
Amber

Readin', Writin and Rithmatic

2009-10-15T02:46:00.000-07:00

Busy. So busy.
Wednesday and Thursday was the annual table setting luncheon that I volunteer for.
And now, tired. So tired.

This was the most difficult theme I have chosen yet out of 11 years. 'Readin', Writin' and Rithmatic'. You would think it would be easy because a month ago the stores were full of pencils, papers, erasers, etc.. How hard could it be? Very hard actually. School supplies are really boring.

I don't often do a formal table for this luncheon and this was a fun table, it brought back a lot of memories for people and teachers loved it. I couldn't get a good photo of the whole table so I have posted a lot of details and details really make the difference in so many things in life. Here we go.

I have been wanting to use these plastic cafeteria trays for a while so this was my starting point. They were $1.44 each a couple years ago at Target (I love) or WalMart (I hate). These would be fun for breakfast or movie night and kids would love them. The apples are in a black candle holder from Target.

When I saw a chalkboard globe here, I had to make one. Don't buy one, they are too expensive, beg, borrow or steal, temporarily of course, then return it in it's new and better condition. Countries change all the time anyways. Prime the entire thing and let dry. 5 coats of spray chalkboard paint on the globe drying in between. Cover the globe well and paint the frame however you like. I did write Good Morning Class on it, after the camera battery died of course. This was my favorite thing on the table. It would be nice in the office at a school, which I think is where my globe is going to live now.

Typically, a table has a floral centerpiece. I made mine out of chipboard abc fonts. My whole color scheme was chalkboard and primaries, red, yellow & blue, but stretched in tone and such. I painted them red, yellow and blue, let dry, hot glued to a long floral wire, used spray adhesive and different shades of red, yellow and blue glitter, then added leaves. The pencils were glued to a styrofoam block, plastic grass added to the top and the 'flowers' were gently pushed in. It was really much prettier in person. I have had glitter on me for weeks, it is everywhere.

Some ladies give out favors to their guests. I am half Assyrian, I feed people. Lunch is catered, but I like to provide an appetizer or something, it helps everyone to relax a bit. This year we had kindergarten snacks. Milk in bottles with paper straws and homemade graham crackers. The graham cracker recipe is below.

I found these flower vases and used them as creamers for coffee and dessert.

Fresh ground pepper and Australian Pink Flake salt were placed in glass votive holders to sort of resemble ink wells.

For placemats, I used the large pages of a beginner writing practice tablet, then covered the front with clear contact paper and also a few inches of the underneath corners to keep it from curling. I used a black tablecloth to keep with the chalkboard color.

I used matte black mugs and added an apple sticker. We had lots of apples of course, on the trays, piled into and on a black candle holder. I sent the apples home, I like pie.

Napkins were just ink stamped with numbers, then heat set and folded.

I got books for free from a thrift store and covered them with brown paper and maps. But you could use any books from your house.

This is us.
Gayle, Vicki, Pennie, Me
Kelly (Pennie's mom) and her friend who just stopped to chat. These are great women, each of them. We had 3 other ladies at our table that we just met also.

I will be posting more table favorites over the next week or so with lot's of ideas and some do's and don'ts.

This is part of 101 self portraits in 1001 days. I have already deleted 9,326 photos that I attempted and reduced me to humbleness. By the way, I hate this perm.

Amber

GRAHAM CRACKERS
Adapted from here.

Makes about 16 graham crackers

1 cup of graham flour
1 1/2 c of flour
1 c dark brown sugar, lightly packed
1 t baking soda
3/4 t kosher salt
7 T unsalted butter, cut into 1-inch cubes and frozen
1/3 c mild honey, such as clover
5 T milk
2 T pure vanilla extract

Topping (optional)
3 T sugar
1 t ground cinnamon

Make the dough:
Combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment.
Pulse or mix on low to incorporate.
Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
You can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated.

In a small bowl, whisk together the honey, milk and vanilla.
Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.
It will be very soft and sticky.
Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick.
Wrap it, then chill it until firm, about 2 hours or overnight.

Meanwhile, prepare the topping, combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers:
Divide the dough in half and return one half to the refrigerator.
Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.
The dough will be sticky, so flour as necessary.
Trim the edges of the rectangle and cut as desired.

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping.
Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer.
Repeat with the second batch of dough.
Finally, gather any scraps together into a ball, chill until firm, and re-roll and cut.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Decorate the crackers:
Using a toothpick or skewer , prick the dough to form dotted rows.

Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
Be safe, check them sooner.

Pina Colada Irish Oats

2009-09-14T08:00:00.000-07:00

The mornings are beginning to get wonderfully crisp now. Just enough that you don't have to bundle up yet, but you are not sweating at 7am either. I love this time of year. The sun is still shining and the birds are chattering away. Where I live somehow Canadian Geese have settled and fly over my house almost daily. It is amazing to have them flying so low that sometimes you can hear their wings and see the gorgeous colors of their feathers and their beautifully long necks stretched forward leading the way. It is the same as a dog in water, they go where their nose or beak points. It is sort of sad when there is a group and then 50 yards behind is a lone goose trying to catch up and honking for everyone to wait up. Every time they fly over I actually say 'thank you God'. What an amazing blessing to witness this treasure.

Okay, food finally.
I love a good oatmealraisinwalnutchocolatechip cookie, well 6 of them really, and warm with crispy edges straight out of the oven. But for hot cereal, regular oats? Never. Give me Irish Steel Cut Oatmeal. Chewy, earthy, actual food. Of course I add tons of terrible things to it, but I figure it balances out. Like drinking non fat milk with Hostess cupcakes. Mostly I eat it with butter, cream, dark brown sugar and toasted nuts which is my very favorite way, but I like to try a little variety sometimes.

This takes 30 minutes.
Get over it, you have to take a shower and start the coffee any ways.
Just make sure the heat is low before you leave it.

PINA COLADA OATS WITH MACADAMIA NUTS

1 c water
1/4 c Irish oats

This is what Irish Oats look like before cooking.

2 T dried pineapple, chopped
2 T macadamia nuts, chopped
2 T coconut, fresh or toasted

Better but not so healthy.
1 T butter
1 T brown sugar

In a small pan, bring the water to a boil.
Add oats, lower heat to med-low.

(not quite done)
Cook for 30 minutes.
You can also add the dried pineapple into the oats after the first 15 minutes instead of at the end.
Add toppings to your liking.

If you are like me, add a little (or a lot) butter and a bit (or a lot) of brown sugar if needed, I . See I said I add tons of stuff.

This is a really nice little breakfast, it is easy and will hold you over for quite a while.

Keep Calm And Carry On

2009-09-12T11:22:00.000-07:00

Good advice in these stressful times.
Sort of pull yourself up by the bootstraps, but a little softer which we all need right now.

As I have said before, I follow a lot of cooking, entertaining and design blogs.
What a geek.

This, I believe is from a British World War 2 poster and it is everywhere. British seems to have a strong influence right now with crowns, the Union Jack, the Queen, etc., even replacing French a little. French is romantic, British is fun.
Any way, I like to change everything a little, paint, glitter, rearrange my house, frame, unframe, whatever.

When I made the glittered silhouettes I was so pleased. This project made me just as happy with the results. Again, easy and quick, but a little more money due to the crystal letters and such. So very girly and pretty though. It will be going to one of my daughters for her apartment. I am sure you could do a more manly version using different items.

SUPPLIES

5x7 frame, mine was $2 from Goodwill
Scrapbook paper, vibrant colors work best for the crystals to stand out
Crystal letters with sticky back, I needed 2 sheets, but here is what you will need because different companies provide different layouts
A x 3
C x 2
D x 1
E x 2
K x 1
L x 1
M x 1
N x 2
O x 1
P x 1
R x 2
Y x 1
Crystal crown with sticky back
Crystals in a color that match the scrapbook paper to replace if necessary, mine had 5 pink ones and they didn't work

Pencil
Scissors
Ruler, clear is best

Paint the frame if you want to in your choice of color.
Mark your cut on the scrapbook paper to fit in the frame, but don't cut yet.
Figure the layout of lines. I had 5 lines of words and 1 line for the crown.
Then on the outer edge of the piece you will be framing, mark the horizontal lines as a guide. Also at the outside edge again, top and bottom, mark your center guides.
Save the crown for last.
DOUBLE CHECK YOUR GUIDELINES! Remember, measure twice, cut once. In this case it is measure twice or repurchase everything and start over.
I started from the top and worked down which was easiest, using a ruler as my guide following the horizontal guidelines on the edges.
Also, work the the center and then out.
Before placing the crown, using craft or regular tweezers remove any colored crystals that don't work with your paper.
Place your crown, then using tweezers, place new crystals in the color of your choice.
Set in frame, I prefer without glass because the sparkles are so much prettier.
Ta daa!

This is how I made mine, but you could change anything to your liking. If you have bigger letters, then use a bigger frame. If you use darker letters then use lighter paper. I think cut black foam core with crystal letters set on a black plate stand would look great. You could use a metal crown, vintage gilded paper ephemera, look through the card supplies, scrap booking supplies, jewelry supplies, in your local craft store, thrift store, etc.. Think outside the box, make it personal and have fun.

Glittered Silhouettes

2009-08-22T14:00:00.000-07:00

Silhouettes always reminded me of Grandmothers houses, where you sat on the divan instead of the couch, ate pot roast for supper and the closets smelled of moth balls.
I have been seeing silhouettes are all over the design blog world lately.
Okay, fine.
But we'll do it my way.
With sparkles.

I actually got this project done in a reasonable time, which normally means less than a year.
I always tend to have far too many unfinished projects.
Don't we all.
I just get excited when I see something new.
And excitement means "Oooh, look at that. I need that."
Which means a new project of course.
If you are one of those people that always finish one project before you start another and have a place for everything and everything in it's place, well then give me a few pointers on how you have become this craft superhero, because I evidently am the screaming weakling about to get devoured by the evil Half-done-pile Monster.
I have 3 (grown) children, but I only did silhouettes of my daughters. Besides I don't think my son would like this idea since when he was little he hated that his clothes always came out of the dryer with glitter on them from all of his sisters stuff.
This was really quite easy and will be going at the entry in their old rooms so I made them in colors to match.

DIRECTIONS
This takes a couple days for dry time if you are painting frames too.

I started with profile photographs.

Blew them up at Kinkos to 200% and 250% to get the right size on the regular copy machine, and did a reverse image on one.
Then cut them out carefully.
Traced them onto brown and black art paper.
Cut the tracing out.

Next is spray glue (Super 77).
Then glitter (Martha Stewart) to match the paper.

Let dry.
Carefully remove excess glitter with a soft brush.
Use double stick tape to adhere to backgroun paper, using a clean paper as a pressing aid.
Place in frames and....
Ta daa!

I took a bajillion photos but there was no way to get one without glare since I don't have a professional studio. I tried inside, outside, bright sun, no sun. So try to imagine the glittery cuteness of them before the glass okay. No glare glass also means no pretty photo. Oh well, they really are cute.
Just an added note...I took the glass off, you could not really see the sparkle, and sparkle was the whole point.

The frames were from Goodwill, $3 each. Not bad frames but sad, sad pictures. Who makes all this crap?

I painted them for each room and rewired for hanging vertically.

Broccoli Apple Slaw

2009-08-20T21:27:00.000-07:00

I have worked at a supermarket for 31 years, 10 months and 4 days. How do I know this you ask? I know this because it has been 31 years, 10 months and 4 days. Many years ago we read in a newspaper that somewhere the nice young men in their clean white coats took a checker away in a straight jacket to the happy home. Be nice to your grocery checker, it is a tough job.

It is hot and sticky today and I am crabby when I am hot. The day the hot flashes start is going to be one scary look into hell for everyone I'm afraid.

A cool shower, a cool drink and a little white dog. Yeah, that's all I need. And a pool, with a gorgeous man rubbing my neck, and reality is good once again. And to set my alarm for 5am, so I get up for work tomorrow. Oh yeah, and a winning Mega Millions ticket. That's all I need.

Trying to beat the heat, or at least ignore it a little, requires a different plan in the kitchen. Hot ovens just make hot people. Salad, fruit and lot's of fluids do the trick pretty well for me. And ice cream.

I had this at an American Legion dinner and loved it. It is quick and simple. Where it comes from originally? Not a clue. I made a couple changes of course.

BROCCOLI APPLE SLAW

1 pkg broccoli slaw
1/2 bunch green onions, thinly sliced, or 1/2 c of diced red onion
2 apples, julienned, tossed in a little orange juice and drained
1/2 c dried cranberries
1/2 c slivered almonds
1/2 c roasted sunflower seeds
1 pkg ramen noodles, broken up

1/8 c red wine vinegar
3/8 c olive oil
1/4 c sugar
1 t kosher salt
1/2 t fresh ground pepper

Mix the first 7 ingredients.
Mix the dressing and pour over salad.

That was tough huh?

Makes about 6 cups.

You can also add the zest of 1 orange into the dressing

Candie's Banana Creme

2009-06-22T19:04:00.000-07:00

Ooohhh...
What is this?

Could it be?
Yes, yes, yes it is.

Banana pudding.
White trash cooking at its best.
Banana pudding is sort of in the same category as jello molds and rice krispy treats.
You feel guilty because it is so easy but everyone loves it.
So here we go.
Perfect for 4th of July or potlucks (the pictures are of individual ones I made).
This feeds a huge crowd.
Huge.
3 - 9" X 13" pans or one roasting pan.
Candy was the meanest woman I have ever known, but a pretty good cook, this came from her.

CANDIE'S BANANA CREME

1 large instant banana pudding
1 pint heavy cream
1 can Eagle brand sweetened condensed milk
3 large instant vanilla pudding
9 cups milk
1 16 ounce cool whip
3 boxes vanilla wafers
5 pounds bananas

First, place the unopened can of sweetened condensed milk in a bowl of hot water.
In a medium mixing bowl, blend the banana pudding and heavy cream together, then place in freezer for 5 minutes.
In a really, really big mixing bowl, blend the vanilla pudding together.
Remove the banana pudding from the freezer and blend in the warm sweetened condensed milk.
Add this mix to the vanilla pudding.
Blend the cool whip into the pudding mixture.
Layer the pan with the vanilla wafers, pudding, bananas, then repeat.

I have also added layers of toffee pieces, marshmallows, and chocolate shavings, not all at once of course but who knows.

Thai Pork Lettuce Wraps

2009-06-09T14:48:00.000-07:00

It's just another Mai Tai Monday.
I wish it was Sunday.
An I don't have to run day.
Cause that's my fun day.
Just another Mai Tai Monday.

Mai Tai's were originated by Vic Bergeron in 1944 and the Rum was supposed to stand out instead of fruit juices.

Well poo on them, I like the pretty, fruity Mai Tais.
With great girlfriends.
And flowers.

Mai Tai Monday went quite well.
A nice little girls get together.
Well, big girls actually.
You know, playing truth or dare, pillow fights in our lingerie, that sort of stuff.

Just kidding.

Though I do think that would be a really fun party when I am about 85.
Go out with a bang I say.
Embarrass your kids until the end.
You've earned it.

I made girly Mai Tai's, parasol's, fruit skewers, butterfly lollies, pink and orange straws.

MAI TAI'S GONE WILD
This is for each glass

6-8 oz pineapple & guava punch, (diluted by directions)
1/2 lime
Strawberries
Pineapple
Mint leaves
1 oz Dark rum
1 oz Coconut rum
1/2 oz Grenadine
Ice

This is actually better if you macerate the fruit in the punch for a full day. You can throw it all in the blender after that, or serve it with the chunks of macerated fruit or strain and use fresh fruit on the skewers. And if you want to get snockered then just add more rum. And call me.

Because the Mai Tai here is on the sweet side, the food should be a little spicy. Years ago I had the best Thai lettuce wraps. I love Thai food. The flavors just seem to explode in your mouth like a party. This is the closest I could get to what I remember. It wasn't exactly the same but I have gladly been eating the leftovers every day since.

THAI PORK LETTUCE WRAPS

3 lbs ground pork
2 small onions, minced
1/4 c ginger, minced
1/4 c garlic/ minced
1 t kosher salt
2 T cumin
2 T red pepper flakes
1/2 c sesame oil
1/2 c soy sauce

Limes, quartered
Cilantro, torn leaves
Mint, torn leaves
Green onion, sliced
Peanuts, chopped
Coconut, fresh or toasted
Bibb whole lettuce leaves, 2-4 per person
Spiced plum sauce (recipe below)

Brown the ground pork in a large saute pan.
Add onions, ginger and garlic, and continue cooking for 5 minutes.
You can transfer to a crock pot at this point or continue on the stove.
Add salt, cumin, red pepper flakes, sesame oil and soy sauce.
Stir and leave in crock pot for 4-6 hours on low.
Add 1/3 of the spicy plum sauce to the meat.
Place cooked pork and extra spicy plum sauce in separate bowls.
Also place limes, cilantro, mint, green onion, peanuts, coconut and lettuce leaves in separate bowls.
Everyone makes their own adding the different toppings. Gently roll up and enjoy.

SPICED PLUM SAUCE

1 jar plum jam
6 T Tom Yam sauce

Simple, simple, simple.
Heat and stir.

I also made flower garlands. Hours of work! I absolutely love them. We have 3 different dollar stores here, and one is far better than the others and is corporate owned. This is where I bought most of the flowers. I suggest choosing flowers with layers of petals, some with varied colors, and interesting centers. Take them apart layer by layer but leave one or two layers on the center pieces. By taking the flowers apart you will get far more use and interest. I used 15 lb fishing line and hot glued a piece of the petal for some and sewed the fishing line through others. You will find what works best. I only made 5 of these because they do take a while. I used the rest of the petals randomly on the table. It was really pretty and I just put all the serving dishes on top. I made a garland with the leaves also and used it on the front porch.

To recreate the original Mai Tai if you are interested, have a look at the suggestions of ingredients from Beachbum Berry

Saint James 15-year Hors D'Age Rum
Appleton Estate Extra rum
Marie Brizard orange curacao
Trader Vic orgeat syrup
Trader Vic rock candy syrup
Limes
Mint

Banana Rum Bread Pudding

2009-05-24T07:00:00.000-07:00

Break bread.
To share food humbly.
Daily bread.
Sustenance from God.
Bread.
60's/70's rock band.
Bread.
Hippie term for money.
Bred.
Sex.
Oops!
Okay...
Old bread.
Crumbs, croutons, french toast and bread pudding.
There is more but these are my favorites.

BANANA RUM BREAD PUDDING

4 stale croissants or good bread
3 c half and half
3 eggs
1 c sugar
1 T vanilla
1 t freshly grated nutmeg
1 t cinnamon
2 T dark rum
3 large ripe bananas, lightly mashed

Preheat oven to 350.
Slice the croissants into 1/2" pieces and then again into 1-2" chuncks.
Place into a buttered it in a baking dish (I used a souffle type).
In a separate bowl, beat together the half and half, eggs, sugar, vanilla, spices and rum.
Mash the bananas lightly and combine all ingredients together.
Pour over croissant pieces, stirring gently a few times.
Let mixture soak 30-45 minutes.
Bake at 325 degrees for 75 minutes or until edges are golden and toothpick inserted into the center comes out nearly clean.
Let the pudding set until just warm 20-30 minutes.

Banana Rum Sauce

3 T butter
3 T dark rum
3 T dark brown sugar
2 T butter
1 banana diced
1 c toasted pecan pieces (I forgot this time)

In a small sauce pan melt the 3T butter, rum and dark brown sugar.
Raise heat to medium high and bring to a boil.
Remove from heat.
In a frying pan, melt 2T butter, then bring heat to high.
Quickly caramelize the banana pieces in this pan.
Add rum sauce to bananas and remove from heat.
Stir gently.

Serve bread pudding with rum sauce, whipped cream, chocolate shavings if desired.
And my personal favorite...ice cold milk in a glass.
Serves 8

3 Stools Done - Amost

2009-05-14T19:00:00.000-07:00

This X 3

becomes these....

I have lived in my house for 22 years, both married and single (I don't like the word divorced). I was divorced. Now I am single. It is a cute house (I am not into cute), but there are many things builders select that lack shall we say, taste? So I change things a lot. Personally a house is not my first choice for a home. I moved to 50, yes you read that right 50, different dwellings before I was even 18 so I am pretty open to variety. My dream home would be a loft or a warehouse on the beach with an outdoor shower, hardwood floors for dancing and lots of tall windows. Until then I just continue to paint and decorate whenever I get bored with what I have. Hence the 3 old barstools that just sort of functioned before. Now I love them. Why? Because they look much better and also because these are what I sit on when I am at the computer and my butt is happier now.

The process was not hard but it did take time for paint drying and adding the padding (I rhymed, go me). Plus I had to do them separately so I would have somewhere to sit. I love the wind and it has been windy every day which unfortunately doesn't work well with spray painting. I don't really prep or follow technique (I am not big on the clean up part either). I just sort of do, otherwise things would never get finished. Here we go....

Sand the stools?
Nope.
Instead spray a good coat of primer and hope it does the job.
Let dry a couple hours.

Then I used American Accents Stone brown spray paint and has a sort of spattered texture. It is the same as I used when I made my dining table and I wanted to unify the space. I also painted the entire stool because I may want to take the padded covers off at some point and do something different.
Let paint dry 1 day.
Another coat of Stone paint.
Let dry 3 days.

Then 2 coats of spray acrylic sealer, dry 1/2 day in between coats.
The next layers are....
Foam padding cut 2 inches larger all around the seat so it will wrap down the sides.
Batting cut about an inch larger than the padding.
Ruler shmuler, I just use the stool for measuring, placed upside down and draw a circle around it.
I used Super 77 spray adhesive to keep the padding and batting together.
Double sided fusible webbing cut the same as the burlap. This it to give some strength to the burlap and help it stay put to the batting,
Burlap cut about an inch larger than the batting. I can't find all the burlap with East Indian drawings so plain it must be for now. I will add something soon, I just have to decide what. Ideas are welcome.
Then carefully center everything, fold the fabric under and staple gun this sucker in place.

How in the hell do the pros upholster so perfectly?

I may attempt restapling the burlap or attach some rope around the edge under the seat.

One project down.
672 projects to go.

Bar Stool Project

2009-05-01T10:00:00.000-07:00

sStill here.
This is basically a food blog, but I also enjoy table settings (coming again in October) and entertaining, interiors and some crafts.
I follow a lot of blogs, one being from Melissa at The Inspired Room.
She is having a project procrastinators party and I am in.
I am so in that I procrastinated my post and photo an extra day, so I think I win that part.
My project is three old bar stools, cheap ones, ones with other projects paint on them.
Nothing but good should come from this.
The plan is to paint them to match my dining table that I made with brown stone paint.
I had thought about stenciling numbers (1, 2 & 3) on top which I love but it doesn't really work with the rest of the room.
Instead I hope to make padded seat covers with some burlap that I drew some East Indian designs on.
I had used these over the back of the chairs for my table setting luncheon that I do every year and this time my theme was 'A Passage To India".
So I have two weeks, until May 14 to get this done.
Actually one week and six days because I am late already.
This is the before of one of the stools...

Yes those are weeds in the background, that is a whole other project.

Russian Cream

2009-04-11T20:05:00.000-07:00

I love Easter. The bunny, the eggs, the candy, family and dinner, all of it. But especially the part about the sacrifice.
I am humbled by Christ.
I wish many sweet blessings upon all of you and those you love.
Happy Easter!

I am celebrating Easter with a few thousand people tomorrow. I really am quite popular if you didn't already know. People will line up to wait for a moment of my time.

I will be working in the Express Lane for your shopping pleasure.

Something my family has made often for Easter and Spring affairs is Russian Cream. It came from Sunset Favorite Recipes quite a few years ago. This is easy and perfect with strawberries or crisp lemon cookies. It is pretty when molded but quickly looks fairly tore up once everyone figures out how good it is. Just a spoonful on a berry and mmm. You can make individual ones if you prefer for dessert or a tea or shower. It always seems to take the guys a while to get to this and we ladies have sort of attacked it so they really don't get their fair share. Snooze = lose.

RUSSIAN CREAM
3/4 c sugar
1 envelope unflavored gelatin
1/2 c water
1 c heavy cream
1 1/2 c sour cream
1 t vanilla

5 baskets strawberries

In a small pan, mix the sugar and gelatin.
Add the water and mix.
Let set for 5 minutes.
Bring to a full boil while stirring, careful not to boil over.
Remove from heat.
Let cool.
Add the heavy cream to the gelatin and mix.
In a medium bowl mix sour cream and vanilla.
Add the gelatin mixture to the sour cream and blend.
Pour into a lightly sprayed 4 cup mold.
Chill for about 4-5 hours.
Serve with strawberries and/or crisp lemon cookies.

Coconut Almond Fudge Bars

2009-04-04T19:28:00.000-07:00

It was time for some baking. I have been devouring crappy sweets at work, AKA grocery store, and, really it all sort of sucks big time.
So what to make, what to make?
This....gooey and rich and yummy.
Yes, my own creation.
Applause is accepted.
And money.
Or winning lottery tickets.
Or rich wonderful husbands (not yours of course).
Islands.
Bentley's.

COCONUT ALMOND FUDGE BARS

1 1/2 cubes of butter
1/2 c sugar
3 c grahm cracker crumbs
7 oz jar of marshmallow fluff
16 oz jar of hot fudge
Large bag of sweetend coconut
1 can sweetened condensed milk, warm can in hot water
1/4 c butter
1 1/2 c almonds, slivered, sliced or chopped

Preheat oven to 350 degrees.

Melt 1 1/2 cubes of butter.
Add sugar and blend.
Add grahm cracker crumbs and blend.
Press into parchment lined 11x15" baking pan.
Warm marshmallow fluff in microwave in 15 second increments till easily spreadable.
Carefully spread over grahm crust.
Warm hot fudge in microwave for 1 minute.
Carefully spread fudge over marshmallow.
Sprinkle coconut on top.
Pour warmed sweetened condensed milk evenly over coconut.
Bake 25 minutes until coconut begins to brown.
Melt 1/4 cup of butter.
Toss almond in butter.
Sprinkle almonds on top.
Bake 20 minutes more until almonds begin to brown.
Remove and cool.
Cut into squares.

Now is there not enough stuff on there?

Links 4 Amazing Young Men

2009-03-31T20:50:00.000-07:00

How cute are these guys?

Okay, what do you think when your daughter says she is bringing home a band?
Batten the hatches?
Lock up the virgins?
Bring in the Calvary?
I just get excited for someone to entertain. Although entertain is a very loose term for my house and town, there isn't much to entertain with.
Curtis, Eric, Robbie and Robbie (I went alphabetically so no one gets their feelings hurt).
Backwards...Robbie, Robbie, Eric and Curtis.
Mixed letters, one of each...BECIROTUS.
Had enough?
Oh one more, backwards mixed letters...SUTORICEB.
Okay I'm spent.

Any way, these are such great guys. Every one of them. Adorable, interesting, personable and very, very talented. They play Indie Rock. Robbie's voice is the kind that steals your daughter heart. Eric is on the guitar. Robbie plays bass. Curtis on drums.
And let me add, perfect guests. Did I mention that they are really cute?
I can't believe they called Modesto 'Cow Town'. That is pretty funny.

They left today to continue their tour in San Jose tonight, then on to...
April 1 - Grant and Green, San Francisco, CA
April 2 - Old Ironside's, Sacramento, CA
April 3 - Aragon High (noontime), San Mateo, CA
April 4 - Blake's, Berkeley, CA

Trust me, go see them.

They are in the music player thing on the right-->-->-->
Eric called it something but I can't remember so it is a music thing. You will figure it out.

Oops, their name is LINKS.
Sorry SUTORICEB.

Dessert Plates

2009-03-29T21:09:00.000-07:00

I am trying hard to post 3 times a week, part of my 101 things in 1001 days. Cooking hasn't really been happening lately. Figuring out how to feed the band and not send anyone to the hospital has been at the forefront, making dessert plates and a yard sale. I think the plates were quite lovely, a nice gift for Mothers day.
So, a question...what would you pay for them? I am just wondering.

Also, self portrait #2 of 101 self portraits in 1001 days. I was at dinner with friends and we took pictures of what plastic surgery would do for our face, my idea of course. Notice the smooth cheeks/lack of jowls? I can not even believe how many pictures it takes before I find one I am willing to put on here. 99 more to go, my poor camera is going to wear out.

Vegetarian, Diabetic, Lactose Intolerant, Nut Allergic...HELP ME!

2009-03-18T20:24:00.001-07:00

Help, I need somebody.
Help, not just anybody.

One of my daughters is going to be home for a very short visit. With her will be a band, 4 young men. I plan to feed them lunch before they perform locally. And maybe breakfast and snacks for the road.

So I asked her "By the way Sweetie, does anyone have any food allergies or anything I should plan for?"

She says "Yeah, about that."

So I have one who is vegetarian, one who is diabetic, one who is lactose intolerant and has nut allergies, and a daughter who loves pasta, bread, cheese and fruit. The other guy and I are just there for the ride.
OMG!

Really I am so thrilled to do this. I love company and I love my daughter 92 trillion times more. Is that our deficit right now? But I have no idea where to begin to make everyone happy and out of the hospital. It isn't like summer is here and the fruit stands are in full bloom.

So if you have any help to offer I will love you a lot. Possibly as much as a trillion.

Corned Beef Hash

2009-03-15T17:13:00.000-07:00

Now this is the real reason I make corned beef. To make hash with the leftovers. I love this stuff. It is white trash cooking in my eyes and we all have a little white trash in us.

The amounts really depend on what you have leftover so this is just a general idea. Also if you have made the glaze from my last post be careful, it will burn, so either cut around it or add the corned beef towards the end and watch your pan.

CORNED BEEF HASH
Leftover boiled red potatoes, with butter
1/2 - 1 onion, white or yellow, diced in big pieces
2 T butter
1 c or more fresh mushrooms, thick sliced
Leftover corned beef in 1" cubes
1/2 c fresh parsley
Salt and fresh pepper

Preheat large frying pan to medium.
Add the potatoes and all the butter etc..
In a smaller pan on medium heat, saute the onions in butter until soft.
Add the onions to the potatoes.
Saute the mushrooms in the pan the onions cooked in until slightly done.
When the potatoes and onions are just beginning to brown, add the corned beef to the pan and turn up the heat one notch.
When the corned beef begins to brown, add the mushrooms.
Cook until everything is browning and crispy.
At the end add the parsley, salt and pepper.

Serve this with some salsa or ketchup on the side and over easy fried eggs and OJ for breakfast. You will feel like you live in Nebraska.

Glazed Corned Beef

2009-03-12T18:00:00.000-07:00

You really, really should make this. Really.

I like corned beef but I love THIS corned beef.
I make this every year.
This and corned beef hash.
Again, a Silver Palate recipe, one which I actually found in my stack.
This is 3 steps more than corned beef on the stove, which you must do first.
And 3 ingredients more.

*Cut off the fat.
*Make the glaze.
*Bake for 45 minutes.

Most people like a traditional corned beef dinner on Saint Patricks day. I find it a little boring. This is what I serve on St. Patricks day because it is soooo much better.

Because this corned beef is a little sweet, which works very well with the salty meat, I prefer simple potatoes. Boiled red potatoes with melted butter, fresh ground black pepper and fresh chopped parsley. Add to that homemade biscuits and a salad and I am a very happy girl.

GLAZED CORNED BEEF
from Silver Palate

3-4 lbs corned beef
1 c orange marmalade or peach jam
4 T dijon mustard or whole grain mustard
4 T brown sugar

Place corned beef in a large pot and cover with water.
Bring to a boil.
Lower heat.
Cover partially.
Simmer as slowly as possible for about 4 hours or until very tender when tested with a fork.
Preheat oven to 350 degrees.
Mix marmalade, mustard and brown sugar together in a small bowl.
When meat is done, remove from heat and drain.
Cut off extra fat.
Place corned beef in an close fitting baking dish.
Pour marmalade mixture over meat, coating thoroughly.
Baste with the sauce using a larger spoon a few times during baking.
Bake for about 45 minutes to 1 hour, or until glaze is crisp and brown.

This time I used peach jam and whole grain mustard and loved it just as much. This is a nice dish because you can start the corned beef on your lunch time (if you go home for lunch) and then finish it once you get home with very little effort. A word of warning, the glaze is really hot and the sugars make it stick, don't get it on you when you baste. Trust me.

Really.

A little Irish lore...
St. Patrick, according to legend, used the shamrock to explain the Holy Trinity to the Celts. Three leaves on one stem were as the Father, Son and Holy Spirit. A fourth leaf on a clover represented Gods Grace.
I think that is sort of lovely.

Lemon Sour Cream Glazed Iced Pound Cake

2009-03-04T00:01:00.000-08:00

How's that for a title?

Spring is coming. I have faith. I believe. I trust.
I love spring and fall. I hate summer and winter.
My Dad says I need to be more Zen about life.
Zen shmen.
Cold is good if you have a cabin and can ski. Hot is good if you have a yacht and a pool and a pool boy named Julio. Otherwise...it sucks being cold and it sucks being hot. But it is perfect in spring and fall.

I love citrus.
It seems sunshiny.
Citrus is fresh, clean, light and juicy.
Love the taste, love the smell.
I don't love the burn when it squirts in my eye though.
Citrus works for breakfast, brunch, lunch, dinner, dessert, taco truck.
You can drink citrus. Think orange juice, grapefruit juice, lemonade, limeade, and then you can add the naughty stuff for fun drinks with parasols and twists and blurry vision.

So why am I babbling? Because I like to. That, and a sweet older gentleman customer gave me a bunch of lemons and grapefruit. What a love. 'Gentleman customer', now that sort of makes me sound like a little whore doesn't it? Oops!

My very favorite cookies in the whole world are at Alexis Baking Company in Napa, California. One of my wonderful sisters lives there so I visit a few times a year and I almost always stop by ABC, usually on the way home. They make a lemon cookie that is crisp and light with a lemon icing. I can never remember the actual name but they remind me of lemon clouds. I buy every one on the platter. I don't even care what they cost. I take them all. I am searching for a lemon cookie recipe like them but until then the craving must be met. So lemon sour cream glazed iced pound cake it is. With extra lemon. Ahhh, that ought to do it. Oh and if you get to Napa, go to ABC. It is somewhere downtown, right by a (blue?) church, maybe on a one way street and next to a liquor store. I swear I always go there but I have to drive around a little till I find it. It is casual and very local, great breakfast and lunch and baked goods. They should pay me for this.

This cake is dense and moist and very lemony. I upped the juice, upped the zest, upped the recipe. There is juice and zest in the cake, juice in the glaze and juice and zest in the icing.
This is a mix of two recipes from Bon Appetit. It's two, two, two cakes in one.
Don't forget, I simplify... c= cup t=teaspoon T=Tablespoon

LEMON SOUR CREAM GLAZED ICED POUND CAKE
8-10 servings

stuff
3 c cake flour
1/2 t baking soda
1/2 t salt
1 c (2 sticks) unsalted butter, room temperature
3 c sugar
6 eggs, room temperature
1/2 c fresh lemon juice, no bottled stuff!
2 T fresh grated lemon zest
1 c sour cream

fix
Preheat oven to 325°F.
Grease 16-cup tube pan.
Dust pan with cake flour; tap out excess flour.

Sift flour, baking soda and salt into medium bowl.
Using electric mixer, beat butter in large bowl at medium speed until fluffy.
Gradually add sugar and beat 5 minutes.
Add eggs 1 at a time, beating just until combined after each addition.
Beat in lemon juice and peel.
Using rubber spatula, mix in dry ingredients.
Mix in sour cream.
Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.

glaze stuff
1/2 c sugar
3/4 c fresh lemon juice

While the cake bakes, make the glaze.
In a small bowl mix the sugar and lemon juice together, stirring occasionally until sugar dissolves.

Let cake cool in pan on rack 15 minutes.
Loosen around cake in pan with a butter knife etc..
Carefully turn out cake onto a rack.
Poke holes with a long skewer.
While the cake is still warm, slowly spoon or brush glaze over it letting it soak into cake.

icing stuff
1 1/2 c powdered sugar
2-3 T fresh lemon juice, more or less as desired
1 T fresh grated lemon zest

This is just a basic icing.
After the cake has been glazed and cooled, mix the powdered sugar and lemon juice together until it is the tart/sweet blend that you want and has a smooth consistency.
Drizzle over the cake.

No I didn't wait till it was cool. It was just a little warm. A little warm and icing means drippy icing and not pretty picture. I don't care, it tasted perfect.

Make this, it will not disappoint.

Dorkiness and Impatience

2009-03-02T11:27:00.000-08:00

tNo recipe, just dorkiness and impatience.

I love spaghetti with a good marinara and parmigiano reggiano, but no meat. Since Bethany moved out I have lost my movie buddy and fellow pasta eater.

So, excitedly I made pasta last night. So excitedly. The sauce is simmering, the water is bubbling, I am grating. Ooohhh. The plastic wrap is being ripped into the cheese which in my bliss I fail to notice. I am loving every bite. What? I am spitting pieces of plastic. 8 of them. Not so excited now.

Anyone else ever do this?

Thank goodness it was not for guests. Augh!

Baked Pears In Cream

2009-02-28T18:26:00.000-08:00

I think I prefer baked pears to baked apples. The taste is a little more delicate. Lighter. I know I like my pear crisp better than apple crisp. And yes I will make it, but another time seeing as I only have 2 pears on hand. This is from one of the Silver Palate cookbooks, either the red or the white one, regular or Good Times, I can't remember because I tore out what I liked best and tossed the rest. I saved a lot so really I may as well have just kept the books then I could even tell you which book.

And now I can't find the actual recipe but I think I have it right. Why did I throw out those books again? Oh regrets, I've had a few, but then again too few too mention...yes it's from Frank.

Okay this is so simple, so fattening but light, and oh so good. Which means yay, who cares, and yum.
4 ingredients.

And do use d'anjou pears, they really work the best, not too firm, not too mush, and great flavor. These are nice because the most work is peeling and coring the pears so it doesn't take much time away from family or friends and they really are nice enough for company.

BAKED PEARS WITH CREAM
From the Silver Palate

Preheat oven to 350 degrees

D'anjou pears, ripe, 1 per person
Butter
Sugar
Cream, yes the good stuff - heavy

Peel the pears, cut in half and core them.
Place them in a single layer, cut side down, in a baking dish to fit how many you are making.
Sprinkle 1 T sugar per pear on top.
Add 1 T butter per pear to pan.
Bake for 20 minutes, basting a few times.
Remove from oven and add 2 T cream per pear.
Bake for 15-20 minutes more, basting again, until the cream is bubbling and thick.
Set pears on serving plates.
Use an immersion blender or regular blender to smooth the sauce if you like, then pour sauce over pears.

If your pears are large or you would like this a little sweeter or more sauce then double the sugar, butter and cream amounts.
You could add a little scraped vanilla bean or vanilla sugar, or a little cinnamon if you like in the beginning.
If you want the cream thicker, remove the pears to serving plates and put the cream back in the oven for a few minutes.
The pears are perfect on their own and don't need ice cream, whipped cream, chocolate, rasberries or caramel etc. but who am I to put limits on you?

Show me love now.

Oh yeah. When it is just me, I lick the sauce.

Scone, Scon, Scoon

2009-02-26T09:36:00.000-08:00

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
"Have you ever noticed, Amber, that the only difference between "think" and "thank" is one letter?

I haven't decided what that means, but it's got to be absolutely HUGE.
Tallyho, The Universe

Two words you just don't want to leave home without, Amber."

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

I have been receiving these emails for a few years now and I adore them. They arrive M-F and have put a smile on my face so many times. They are free, so if you like this, here is the link and they do keep your info private.

I think I will be thankful today.

I have a half pint of heavy cream in the refrigerator with todays date and I have the day off and the sun is shining. 3 things to be thankful for at this very moment, wow. So what to make with heavy cream? Scones of course. Duh.

This came from Design Crush which got it from yumsugar which evidently modified it from Baking Bites. There. I think I covered everyone. Anyway, of course it is February in the North Hemi and not much is in season so I used dried apricots instead of fresh figs or strawberries in the recipe and of course heavy cream instead of milk. Again...Duh.

Yumsugar had the best title for scones..."Everybody must get Scones". Imagine Bob Dylan singing at your breakfast table. That would be way too cool.
'But I would not be so all alone. Everybody must get sconed'.
Ha ha.

DRIED APRICOT & GOAT CHEESE SCONES

Ingredients
2 cups all-purpose flour
1 T baking powder
1/2 t salt
4-6 t sugar
1/3 c butter, chilled and cut into small pieces
1/2 c heavy cream, 1/2 & 1/2 or milk
1/2 c crumbled goat cheese
3/4 c dried apricots, chopped

Directions
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
Place the crumbled goat cheese in the freezer, this keeps it from becoming too mushed and blended when mixed in.
Combine flour, baking powder, salt, and sugar.
Gently add in butter and toss to coat.
Place the flour/butter mixture in the freezer for 20 minutes.

Using your finger tips, crush the butter into the flour mixture until it resembles crumbles.
Add about 1/2 cup cream and stir gently, adding additional cream if necessary, until dough comes together into a slightly sticky ball.
Mix the apricots and goat cheese in gently by hand.

For a more traditional scone shape, place dough on prepared baking sheet and press down into a disc that is about 1-inch thick.
Lightly brush the top with cream.
Use a sharp knife to cut dough into 6 or 8 triangles.

Separate slightly on the parchment covered baking pan, giving them room to spread, and place pan in the oven.

Bake for 15-20 minutes, until scones are light gold on top.
Let cool on a wire rack before serving.
Scones can be served warm or at room temperature.
Or...For a drop biscuit-like form, make 2-inch balls of dough, placed on the cookie and flattened to 1-inch thickness.
Makes 12 drop-style scones.

I only made 1/2 the above recipe because it is just me, and yes I could eat the whole thing butt... yes that is how I meant to spell it.

Thankful for...
3 children
Sophie
3 sisters
1 brother, finally
1 dad
2 moms
girlfriends
sunshine, storms, stars, moonlight, light, dark, wind, stillness, clouds, air, water
days off, a job

Dinner For One (me)

2009-02-20T17:43:00.000-08:00

Cooking for one. It is a reminder that I am alone.

Nobody loves me.
Everybody hates me.
Might as well just eat worms.
Long thin skinny ones.
Big fat juicy ones.

How is that for self pity?
But ha ha. I have control of the remote.
Actually, Sophie thinks I am cooking for her. Yes, slow cooked roast pork for one fat fluffy dog, and maybe a few little bits for the lady who pays the bills.

I miss cooking for a family, sitting at the table together, talking about the day. Of course that was before they were teenagers and their eyes were on a bungee cord roll to the back of their heads. I don't know, maybe they weren't being disrespectful, may all 3 of my children had seizures starting at age 13, and Turrets too obviously from what came out of their mouths. Okay, I don't miss that part of being a family so much. Just when they were younger and sweet and thought I was wonderful. I was wonderful. Who but a mom works all day, comes home, handles homework, laundry, baths, cooks a warm dinner and still loves to read bedtime stories?
To all of you who are raising a family...God bless you for all you do with selfless love and through utter exhaustion. One day your teenagers will love you again.

Now, what's for dinner?
Slow roasted pork shoulder with carrots, onions, celery and garlic.
Then it becomes pork ragout with soft polenta. Mmmm.
The basic recipe came from Fine Cooking, but 7 lbs of meat is a bit much and I didn't have any wine. "Gasp"some of you are thinking. Or garlic. Now I am gasping. So slow roast pork ala Amber.

This is soooo good. It takes a little time, but it isn't difficult at all. The ragout and polenta are for 2, which leaves plenty of roast pork for other things.

ROAST PORK AND VEGETABLES

325 degrees for 3 hours
2 lb pork loin with some fat
lots of salt and fresh ground pepper and whatever dried herbs sound good

Then cut meat into 4 hunks
Add around the meat
cut in 1/2" - 1" pieces, 1 carrot, 2 celery stalks, 1/2 yellow onion, 3 cloves garlic
roast 1 hour more

Break up meat with forks (not shredded)
Add
6 large mushrooms cut in 1/2" - 1" pieces
1 c chicken stalk
place meat on top to keep juices in vegies
roast 30 minutes more

Done! Carmelized, brown and tender with vegetables that are just done.

Okay, now the good part.

POLENTA

in a medium sauce pan, bring to a boil on med-hi heat
1 c milk
1 c water

add
3/4 t salt

whisk in slowly until it begins to thicken, 1-3 minutes
1/2 c polenta
Reduce heat to low so the polenta slowly bubbles, cook until tender and no longer gritty, 20 minutes, whisking and adding a little milk or stock to keep it soft as desired

add
1/8-1/4 c Rarmigiano Reggiano grated
1/2 T butter

season with salt to taste

While this is simmering, make the Ragout

RAGOUT

In a saute pan over medium heat add
1 T olive oil

Then add and cook 3-5 minutes
1 tomato, diced
1 clove of garlic, chopped

Add and cook until sauce is reduced by half
3 c roasted pork and vegetables
1 c chicken broth

Add and toss
Salt and pepper to taste
1 T butter
1/4 c chopped fresh italian parsley

To plate
Spoon 1/2 of cooked polenta onto plate
Then top with ragout

Warm and yummy and comforting!

LATE TUESDAYS WITH DORIE

2009-01-10T10:37:00.000-08:00

I work in a supermarket, have for 30 years, 2 months and 26 days. No, I am not kidding. Why do I know this you ask? Because I have worked there 30 years, 2 months and 26 days. If you ask me in the middle of my shift I can also give you hours, minutes and seconds. No one should work at a job for that long.

Anyways, Thanksgiving through Christmas and New Years kicks our butts. By Christmas Eve, most of the women I work with just want a bubble bath, a huge glass of wine and a soft quiet bed. Screw Santa.

I can't believe I just said that.

So I am catching up on baking, photos, sanity, etc. now. Tuesdays with Dorie forgive me please.

I have my cravings when it comes to sweets. Chocolate is always at the very tip top of the list. Always. Did I say always? Things without chocolate better include the good stuff: butter, caramel, nuts, cream or fruit. When I saw the title 'Buttery Jam Cookies' the word 'buttery' saved this cookie from being discarded into 'cookie recipe hell'.

Now, are these supposed to be pretty? I am not very good at pretty evidently because mine are just sort of there. Blah. They were easy enough to throw together. Maybe throw is my problem. Are you supposed to love the dough, be one with the dough?

I used a blueberry/cherry jam from Sarabeths Kitchen. Great jams if you can find them though they are pricey. In the recipe it says to add the jam to the mix. Hmm...

Okay, you know what?
These cookies sucked!

And...........................Scene!

New Plan

2008-12-25T17:00:00.000-08:00

I have a new plan for my life.
I am going to marry Santa.
He is jolly.
He has all the toys.
He has been Sainted.
Nicholas is a good name.
He likes cookies.
I am on the nice list.
He makes the world a better place.
I have been dating all the wrong men, what was I thinking?

I have OCD with my Christmas tree.
My tree must have a theme.
No one of a kind, handmade, mixed, or gifted ornaments.
Nope, 20-50 of each one.
Silver snowflakes.
White snowflakes.
Clear snowflakes.
White icicles.
Clear icicles.
Ice drops.
Ice strands.
Clear stars.
White lights.
It looks like winter.

This year I used less than half of the ornaments and lights and I still love it. Don't get me wrong. I love the other types of trees that people do with a variety of and handmade ornaments and I could spend hours looking at every thing. I just can't live with them. Issues definitely. Oh well. I don't think any ornament has ever cost more than $1 and often are 6/$1. That is the nice thing about using multiples. It is cheaper but doesn't necessarily look it. Also a theme keeps me focused on what I buy to decorate with. Trust me, I could spend a couple thousand dollars every Christmas on new stuff. And yes I have a fake tree.

I hope everyone has been immensely blessed this Christmas with love, peace and joy.

White Peppermint Fudge

2008-12-23T09:40:00.000-08:00

Fudge.
Chocolaty. Buttery. Full of nuts, cut into little squares and luxuriously melting on your tongue, slowly pleasuring so many of your senses.
Hot fudge, oozing down the round slopes of cold mint chocolate chip ice cream, fluffy whipped cream lightly pressing itself onto this sensuous embrace of decadence.
These are the visions in my head when the word fudge is spoken.
Yes, brown fudge.
Not white.

I saw these tempting photos though at A Southern Grace of this white wonderful looking treat. It was so pretty it reminded me of layers of white tuille with red sequence trim. And add to that, it is peppermint and I needed peppermint ideas for the plates of sweets for my neighbors. Then I saw the word fudge. What fudge? Where's the brown stuff?

Now I am willing to think outside the box and I have a pretty big box, so I figured I would give this a try. But I am changing the name. Because fudge is brown. Okay, maybe just a little outside the box this time.

This is way easy and the ingredients are a little cheesy (ooh, I rhymed), but at Christmas who really has time for being a food snob? I suppose you could use chopped white chocolate instead of the chips and make your own frosting from scratch to make this, which I may attempt at another time just for fun, but the end result of this recipe is really pretty yummy. I think I like white fudge.
Thanks Grace.

I added butter of course because my brown fudge always has butter, lots of butter, I used extra peppermint extract, and I added crushed peppermints to the white fudge.

WHITE PEPPERMINT FUDGE

12 ounce package vanilla chips
16 ounce can vanilla frosting
1 cube butter, sliced
2 t pure peppermint extract
1/4 c finely crushed peppermints
8 drops red food coloring
crushed peppermint candies or candy canes or a smattering of peppermint sprinkles

Line an 8-inch square pan with wax paper.
Melt the vanilla chips in the microwave.
Using a hand mixer stir until smooth.
Warm the frosting in the microwave for 30 seconds - 1 minute.
Mix into melted vanilla chips.
Add butter slices and mix well.
Blend in peppermint extract.
Lightly stir in 1/4 c crushed peppermints.
Spread the creamy goodness into the prepared pan.
Drip the food coloring over the fudge and swirl decoratively with a knife.
Sprinkle with crushed candies and/or sprinkles and chill until set.
Cut into 1" pieces and share.

FAME AT LAST

2008-12-16T09:06:00.000-08:00

Remember this?
Now check out this.

If you missed the set of postings on the tables I featured and you are interested in viewing them and reading all the tips then go here.

One of my very favorite entertaining sites is Totally Tabletops. The owner, Sheena S. Kalso, who is absolutely gorgeous by the way, was so helpful to me when I worked on my charity table setting back in October. I was searching for flatware in ivory and antique looking. I had located some beautiful pieces, but the average cost was $50 per place setting which was out of my budget. Although I eventually found what I was looking for in the nick of time at Target, I truly appreciated her efforts. Now she has featured my table on her site. I am so excited I could just piddle my pants as Leslie says.

Check out her site and all the many really wonderful ideas. Entertaining is a way to celebrate life, something we so easily get too busy for. Gather friends, family, your pets or just your own soul. Celebrate your breath, sunshine, Tuesday at 2, whatever inspires you. Make memories that your grandchildren gasp over. Invite the paparazzi to your party when you are old and hopefully the cops will be called to shush the noise.

You are blessed with this life. Savor it.

Chili con Queso and street tacos

2008-12-12T22:24:00.000-08:00

I have been sick since I came back from vacation and working then coming home to bed basically, so my apologies for the late post. I, personally think it is an omen from God that I should be a woman of leisure who travels the world for pleasure in order to stay well and peaceful.

We do eat some street food in Mexico. In Puerto Vallarta this place is really good though it is not technically street food, it is outdoors and on the corner, across from the Super Mercado which is next to the suspension bridge over the Rio Cuale.

We ordered their 'Dedos de Camaron', which were fried shrimp tacos, every time we went there and once you go, you will go back again and again. At 20 pesos a piece they were only about $1.80 each, one makes a small lunch or snack. The plates are covered in a plastic bag for really easy clean up, a little tacky but hell, how fun is it to just go with life as it comes sometimes. The tortilla is soft which is traditional, not the baked or fried tortilla shell that so many Americans are used to, and the shrimp are fried in a batter then you add a dressing/sauce, hot salsa fresca, fresh squeezed limes and a lettuce/spinach/cilantro/carrot chiffonade mixture. OMG these are good! Sorry there is no photo of the tacos but we kept eating them before I ever thought to take one. That happened a lot. Great flan also and a staff that smiles at you when you come back day after day after day.

Also if you are old enough like me, you will remember laying on the bed to zip up your skin tight Chemin De Fer jeans, the girls that work here didn't forget how to do that.

These are 2 of my happy, hungry sisters waiting for lunch. Sitting at the counter is fun and friendly and very traditional.

Puerta Vallarta is in central Mexico and on the ocean which means fresh fish is in abundance. One night as we waited outside for a table at Cafe de Olla (eat here too), I noticed a couple men with ice chests speaking with the chef or the manager. When I sat down at the table and inquired about what type of fresh fish was available, the answer made it obvious that I had just witnessed todays catch being sold to the restaurant. Bass off the boat with garlic, tortillas, rice and beans. Bring it on. And for less than 100 pesos it was less than $9. In Mexico people eat real food, not a lot of sweets and the only fast food that I saw is like the taco stand above.

Now how about a traditional Mexican recipe? Let's begin with what we Gringos would call an appetizer. Chili con Queso. Northern Mexico is where there are large cattle ranches and there is much more use of dairy products. Yay! I love cream and butter and cheese. Oooh, and ice cream. But this isn't about ice cream although ice cream is a fine appetizer in my book. Flour instead of corn tortillas are more typical in this part of the country also.

When handling chiles, always use care. Thin latex gloves help, but wash, wash, wash and never touch your eyes or inside your nose, there is bad stuff in them thar peppers that burns and it burns bad.

CHILI CON QUESO
from Savoring Mexico

2 T butter
2 small white onions, finely chopped
4 jalapeno chiles, seeded and cut into strips
15 anaheim chiles, roasted, peeled, seeded and deveined, then cut into long narrow strips
2 ripe tomatoes, chopped
1 c heavy cream
1/4 c warm water
sea salt to taste
1 lb queso asadero, monterey jack or other melting cheese, shredded
Flour tortillas, totopos or good quality tortilla chips for scooping

In a large frying pan over medium heat, melt the butter.
Add the onions and jalapeno chiles and saute until the onions are limp and golden, about 5-10 minutes.
Stir in the Anaheim chiles and tomatoes and cook until all the chiles are soft, about 5-10 minutes longer.
Pour in the cream and warm water, season with salt, and simmer for several minutes.
stir the cheese into the chiles, cover, and remove from the heat.
When the cheese has melted, pour the chiles into a heated serving bowl.
Serve while it is still bubbling hot, as the cheese will separate and become tough and stringy if allowed to cool.

Serves 10-12 as a dip, or serves 6 as a filling for tortillas.

My preference is fresh flour tortillas, but as I said, I have been sick and back to the store was not going to happen. Not the best photos but you get the idea.

Adios

Hola!

2008-12-08T16:33:00.000-08:00

Two days ago I was warm and the sun was shining. Today I am freezing and it is foggy. I am not happy about this.

I love Mexico. The people are friendly and devoted to their faith, it is beautiful and festive, humbling and inspiring. Ever since my first trip to Puerto Vallarta these have been my favorite pieces of art. The designs are all a little different, some are an obvious pattern, some are a seemingly random design and every one is absolutely gorgeous. They catch the light and reflect what is beyond at their best when they are layered. Five is probably the necessary amount for the nicest result, but they are very expensive which puts my interest in the couple thousand dollar area. But then who needs curtains when you have these.

The window in these photos is at Le Bistro Jazz Cafe which is on the Rio Cuale, and the metalwork is the window. Yes all sorts of critters can get in and there are 3-4 foot long Iguanas that live in the trees all around (see him in the photo below?), so I would send in the critter getters first if I worked here to catch them and send them on their happy little tree climbing way. Le Bistro is very, very elegant and the food is excellent, a lovely experience if you are there.

If you cross the bridge after leaving Le Bistro, you will come to the outdoor marketplace. It is fun and there are lots of handcrafts to haggle over. I don't haggle much because I realize how poor these people often are. Unfortunately the world economy is beginning to really affect Mexico in that tourists are spending half of what they used to and costs have gone up tremendously for locals and tourists alike.

Halfway through the marketplace is a suspension bridge. It is lots of fun attempting to walk it in some sort of ladylike fashion though some say it is easier to cross after a few margaritas. The local young women cross it in heels which I would never attempt. On the other side of the bridge and across the road is the Super Mercado and the best shrimp tacos around.

Puerto Vallarta comes down from the hills into the Bay of Banderas. It is so pretty because of all the flowers and even buildings are often in colors of fuschia, teal, periwinkle and tangerine. There are lovely butterflies and pottery painted by hand with designs that amaze me. Then there are sunsets that take your breath away. And we even had fireworks every night. I love fireworks.

People are friendly unlike many countries. You are often welcomed with Buenos Dias Amiga and you are treated as a guest. I think it is so important to be a good tourist. To remember that you are a guest. It is not your country, not your rules, not your way. If you have the proper attitude towards the Mexican people and what little they have in the way of stuff, I believe you will come home happy, relaxed and feel blessed for all you have.

I will be back in a day or so with recipes, I just wanted to share some of the beauty of Puerto Vallarta with you.

Adios

Consumerism

2008-12-03T00:01:00.000-08:00

EVERY PURCHASE IS POLITICAL.
EVERY PURCHASE AFFECTS THE ENVIRONMENT.
EVERY PURCHASE IS YOUR CONSCIENCE.
EVERY PURCHASE IS A VOTE.
EVERY PURCHASE IS A PRAYER.
EVERY PURCHASE MATTERS.
BUY LOCAL.
BUY LITTLE.
BUY ORGANIC.
LIVE IN THE WORLD YOU WANT TO CREATE.
CREATE THE WORLD YOU WANT TO LIVE IN.

The shopping season has begun.
Think about what is important to you and to the path you leave.

I am currently consuming margaritas in Mexico.