Worcestershire and garlic with salty peanuts and some mini melba rounds. That is immediately what I think of when I here the words “Party” and “Mix” put side by side in a sentence. ((Either that or a little Milli Vanilli, Blame it on the Rain mixed with Prince’s Party like it’s 1999 – but that is another story altogether, and not a very good one I might add.)) Well, it seems to me it is time to bring this tired party food out of 1984! That is just what I did. But before I share the “BIG REVEAL”, Continue reading
I like to have a few things stocked in my fridge at all times: eggs, cheese and bacon being at the top of my list. Oh, and milk, Dijon mustard, apricot preserves, fresh cilantro & parsley, carrots, celery, lemons & fresh fruit. It is always a bonus if I have some type of pastry dough, whether it be canned biscuits, frozen puff pastry, pre-made pie crust or a can crescent dough. Having a pre-made pastry on hand brings with it unlimited ((tasty)) meal options. Continue reading
I must say, the idea of a head chef and restaurant owner personally training me in the art and science of pasta making seemed very exciting…until the morning came to be taught. I was nervous — like first day at a new school nervous. I needed my BF to be tagging along, or my hubby – or let’s be honest, even the idea of bringing my 8-year-old was starting to become very appealing. But it was just me. I walked into the restaurant and decided it was time to begin acting like I wasn’t nervous, I slipped on the white chef’s jacket and introduced myself. With my introduction, I quickly deflated any notions he may have had about me. “I know nothing, I have never made pasta – I don’t even have a pasta maker.” I said with a short laugh and a smile.
It all started with an idea, but ended up being one of the most fun things I have ever done. You are probably thinking “Napa Valley is for wine tours, not bakery tours!?” Well, I must admit, I am not a wine drinker. I love to cook with excellent wines – but I have not learned to appreciate the intricacies of wine. I do, however, love cake, pastries, cookies, muffins, cupcakes, doughnuts, pies and macaroons. So here in the heart of wine country, I toured bakeries. I picked 5 bakeries in the Napa Valley area and ate at four of them in under three hours. I was a difficult task – but I managed to pull it off! From this, I can confidently say – “I have tasted some the most delicious treats I may ever find for..the..rest..of..my..life!” Continue reading
It’s a wonderful whirlwind of a tour ((part 2)): The Golden Gate Bridge, Marin County and a Napa Valley Welcome.
We woke early. Our minds were set to Oklahoma time, but our thoughts danced through the recollections of where we had been and imagined the beauty and excitement of where the day would lead. I just love the internet, unless I hate it – but that is another story. We read dozens of reviews and menus of 15+ local breakfast nooks deep within Berkeley. We examined all of our options and settled on Continue reading
Do you know all about Davy Crockett and his stew making capabilities? You don’t?? Well, time to be informed:
Born on a mountain top in Tennessee
Greenest state in the land of the free
Raised in the woods so he knew how to cook
Kilt him a b’ar ((and turned it into stew)) before he could read a book
Davy, Davy Crockett, cookin the wild frontier
Off through the woods he’s a-marchin’ along
Makin’ up stew an’ a-singin’ a song
Stirrin’ or’ a f’ar an’ feedn’ his foes
He carries him a pot where ere he goes
Davy, Davy Crockett, the stew makin’ buccaneer
See – Davy Crockett makes stew. Amid fighting off the enemy and the vicious wild animal, he makes yummy, hearty man-pleasing stew. At least that is the story I told my boys 5 or 6 years ago to Continue reading
The other day, I slow-roasted a turkey breast with the single goal of having enough leftovers to try out a “turkey leftover recipe”. I have been daydreaming about leftover recipes for a few weeks. Is that weird? Probably, but that is just what I do.
Cook’s Illustrated Perfect White Almond Layer Cake with Almond Buttercream ((it’s as if wedding bells ring with every bite!))
If all sides were judged solely for appearance, this one would be the all around winner. I mean really, can there BE a prettier side dish ((said in the best Chandler Bing voice ever)). The color of the herb seasoned butternut squash, coated in a light brown sugar crust & adorned with beautiful crispy bright red bits of sweet and salty candied applewood smoked bacon – this dish SCREAMS “Serve me at your Thanksgiving AND Christmas Feasts!! ((please))”. Continue reading
This breakfast recipe is so simple and yummy – they were such a huge hit among my herd. The best part?? THREE ingredients, that’s right – 3!! Hey, I think the boys need to start making their own breakfast — what better way for them to start than trying their hand at this recipe.
Yes, this little cookie recipe is indeed the “Recipe of the Year” (RotY). Not this year, but of 1998. In 1998, Better Homes and Gardens declared this cookie to be their RotY in November. At the time this cookie was crowned with such an honor, I was living in Dallas, had completed my Master’s and was well in the stride of working as an Environmental Scientist…. oh, and I was single. Continue reading
Ahh, I love the change in seasons! I love the cold, I love gray skies, I love hearing the wind whistle through the trees and I love the possibility of snow!! I am sure many will disagree, but I LOVE it when weather shuts down the hustle of the outside world! My heart flutters a bit faster just recalling those days the kids and I bundle up, drink warm marshmallowy things and watch holiday movies all day long.