Thursday, September 28, 2006


Another favorite treat in our household. Check out this website to see which flavor Pocky you are.

Mmmm Good

Have you tried Quadratini's by Loacker? We have been eating them for a long time now in our household. I first saw them at Trader Joe's years ago and have been buying them ever since. They are the perfect bite, "little squares" pop right into your mouth. The chocolate ones are the best, the lemon a close second. This Loacker company makes a lot of really good things. They are made with all natural ingredients, so I feel really good about eating them ! Check them out.

Love Boxes

Look how cute these hand painted love boxes are. My sister-in-law, Tiffany paints these little ditties. She has lots of different patterns and motifs like flowers, hearts, snowflakes etc. She does a lot for holidays. Some of you have seen some of these in my house, although Sophie has hoarded them . She also does custom boxes like the seahorse for my friend Stacey's wedding, and a special edition NYU box for Robert's graduation. She is very talented, she has painted children's rocking chairs and furniture as well as coffee tables and end tables...I wish you could see all of her work. She has some of her boxes on e-bay if you'd like to see more. Just look up hand-painted love boxes. They make great little gifts or favors.

Monday, September 25, 2006

Chicken Gyros

In honor of National Chicken Month, I have decided to go with Lindsey's request for the chicken gyros. Here is the recipe I use. It came from, but I have made a few additions, so I'll take the credit!

1 - 2 lbs. skinless, boneless chicken breasts, cut into 1/2 inch pieces
1 - 1.5 t. dried oregano
juice of 1 lemon
2 T. olive oil
1 medium onion, sliced
1-2 cloves garlic, minced
1-2 t. fresh dill, chopped
salt and pepper to taste

Add all of the above to chicken, stir and marinate at least 1 hour, can do overnight. If you want to grill, it works great on the grill. Otherwise heat large skillet to medium high and cook until cooked through. Serve with tzatziki in pita bread. I used to make my own tzatziki, but Fage does a pretty good job. Nice and easy. Only a few more days of September, so get celebrating Chicken!

This is not a trowel

I would like to serve cake with this. I saw this in this month's Bon Appetit. It is called "ceci n'est pas une truelle" meaning...this is not a trowel. Very clever. Buy it here.

Friday, September 22, 2006

Make this tonight

Try this Chicken with Ginger from Everyday Food. I would dare say that it is better than take-out. We love this in our house, even Max who eats nothing sings its praises. I think it goes much better with noodles than rice. So easy, so good. What did we do before Everyday Food?

Wednesday, September 20, 2006


This is one of my favorite chocolate shops in Westchester. It is located in Larchmont on Boston Post Rd. The bad thing about it is that it is just down the street from my kids' dentist. So, yes I have been known to drop in occasionally after an appointment. They have all kinds of goodies from ice cream to hot chocolate and a really good caramel chocolate with fleur de sel. I can't promise that this will be my last post about chocolate, I just have been thinking about it a lot for some reason. Enjoy!

Friday, September 15, 2006

Comfort Food

My Mom used to make this dish called Baked Rice for breakfast. I am not sure of its origin, I think it may be Swedish because I had a Swedish roomate who also grew up eating it, but they called it Milk Rice in her family. Maybe I should do a little more research on it, but all I know is that it is GOO-OD! It is the ultimate breakfast comfort food, warm, sweet and hearty. Serve it with milk and plenty of sugar and cinnamon.

Here is the recipe:
1 cup rice
1 cup powdered milk(or evaporated milk)
1/2 t. salt
3 cups water
1 teaspoon vanilla

Stir well and bake in a 350 degree oven for 1 and a half hours.

I use brown rice, so increase liquid to 4 cups total. Don't worry about using powdered milk, I rarely do. I will usually use half evaporated milk and half water, or any milk that I have on hand. As long as you have 3-4 cups of liquid in there, you will be fine.

Another Food I make a lot in Fall/Winter is French Dip Sandwiches. The recipe I use is a HUGE shortcut, and probably wouldn't even be considered a true French Dip, but it is quick and easy and not too terrible tasting. Here you have it:

1 lb. thinly sliced, cooked roast beef from the deli
6 crusty rolls or baguettes
2 cans beef broth or consomme
a few shakes of Montreal Steak Seasoning

Toast rolls. Meanwhile, pour broth into large skillet/fry pan, add steak seasoning, bring to boil. Add roast beef in single layers. You just want to warm the meat this way and take it out with tongs and place on the toasted rolls. Pour broth (au jus) into individual ramekins and dip sandwiches in with each bite. Voila!

Happy Birthday Rebecca!

So, yesterday was my friend, Rebecca's birthday. I meant to wish her a Happy Birthday on the phone the day before, but forgot. And now it is the day after, so a very happy belated birthday to you. Last year Rebecca made the best cupcakes ever for me on my birthday. I took some home from the party to share with my family, but my husband and I polished them off. I thought to myself..."the kids will never know...I'll eat them before they wake up..." and that is just what I did. They are that good. I have made others since then, but they all pale in comparison. So, what I am trying to say is that I am a bad friend for not even wishing Rebecca a Happy Birthday on that exact day after she went to all the trouble to throw me a party, bake the most divine cupcakes ever, and give me this. Happy Birthday somewhere in are loved more than you will ever know.

P.S. Serve the cupcakes with this fluffy buttercream.

Wednesday, September 13, 2006

One more for the road...

I promise this is the last thing I will post for today, but it won't be the last entry about food. All that talk about pudding got me thinking about one very delicious Vahlrona Chocolate Pudding available at City Limits Diner. It really is divine. Maybe one of the last things I would request before I die. If you are lucky enough to live in Westchester County or thereabouts, go get yourself one or two, and then pick up one of their Banana Cream Pies to go. Trust me, I am not a banana cream pie lover, but when you put chocolate ganache on the bottom layer, how can it be so bad??!!

Monthly Chocolate

I came across this in my latest perusing of all things chocolate-y. This is what we all need. Forget the fruit of the month club, or the flower of the month club, sign me up for the chocolate of the month club, please!
I know, I know this is a lot of posting for me for one day...I do have some making - up to do. Check these out too while you're at it. Don't get me wrong, chocolate is good and all, but you can only eat so much before you feel comatose... caramel does the trick for me, you can eat it all day, with no adverse effects. And aren't these cute? This looked good too. Ok, Ok, I'll stop.

Haute Chocolate

I saw this in the local grocery store and had to try it because Vosges chocolates are so unique. I was not disappointed. I love the combination of chocolate and red hot chile. If you cannot find Vosges ice cream near you, Haagen Dazs makes a Mayan chocolate ice cream that is pretty good, but does not give you the burn at the back of your throat like Vosges. So, it's a good way to get your ice cream fix, even though summer is gone, you can still feel a little heat. If you are done with ice cream for the season, try some of these haute hot chocolate drinks: Jaqcues Torres Wicked Hot Chocolate and MarieBelle.

It's Autumn Time, It's Autumn Time

...the leaves are turning it's nice to live in New England in the fall. I think we get a peek at fall before anyone else does. It is my most favorite of the seasons for many reasons. I was born in the fall, so I feel a special connection to the season. I love what everyone else loves, the crisp, cool air, the smell, the crunch crunch of the leaves under your feet as you walk, the colors, the way the sun looks at 4:00p.m., the fact that Halloween, my most favorite of holidays is around the corner, the wearing of jackets and cozy sweaters, and how can I forget the food? Apple cider, caramel apples, hot chocolate and warm drinks, the hot meals cooked in the oven after a summer hiatus, it's all just so comforting. I've been thinking about the first thing I will cook this fall, one of my favorite meals. Click here for the recipe. I love this because it is quick, easy, and an entire meal on one pan. It really says fall to me. I love it. Robert, however, will be eating ramen that night.

Pudding in a cloud

Remember this dessert when you were younger? I thought it was the most ingenious concoction ever invented(I was 10 or so, mind you). The fact that I could make dessert for my family made my year! I thought it was so hip, and cutting edge of the culinary world. And do you remember when they reversed the order and had Cloud in Pudding? Step back! Well, I think it's time to bring it back except, try it with this. I love this pudding recipe because it does not use eggs, so there is no chance of having scrambled eggs and pudding in a cloud. And use real whipped cream for crying out loud.