Swiss Chard

This is the vegetable of the day. I should make it a point to highlight a certain vegetable weekly in this blog, but there are not many vegetables that excite me that much. I love vegetables, don't get me wrong. When prepared the right way, there are not many vegetables that I won't eat. It's just that I don't dream about them. Swiss chard, however, excites me enough to blog about it. I love this stuff. It's very good for you, a lot like spinach, but doesn't leave your mouth as chalky as spinach does. When we had that spinach scare, I used swiss chard as a substitute for most things requiring spinach. It's really pretty to look at too with those colorful stalks. I like to cook it this way:

A little olive oil to a heated pan
A clove of garlic, chopped
Chop up the stems and add to oil first. Saute a bit, then add the chopped up leaves. Saute until wilted sufficiently. Add salt and pepper. Yum-o! You can also add some balsamic vinegar to the pan to add a little zing.

My Sister's Granola

My sister makes the best granola that I have tasted. She's no granola, far from it, but she knows good granola. The recipe makes a HUGE amount, so I've reduced it by half here.

Preheat oven to 325 degrees.

4 cups old fashioned oats
1/2 cup brown sugar
1/2 cup wheat germ
1/2 cup coconut
1 cup nuts i.e. sunflower seeds, walnuts( I like almonds)
1 cup dried fruit, any kind(I like unsweetend pineapple, apricots...)

Mix all of the above in a large bowl.

1/2 cup vegetable oil
3/4 cup honey
2 t. vanilla

Heat oil and honey to a rolling boil. Turn off heat and add vanilla. Pour over granola mixture and blend well. Spread on a baking sheet.
Bake for about 15-20 minutes, stirring the granola every 5 minutes while baking to ensure even browning. Watch it closely as it can burn fast. For softer granola do not bake as long. This is a great basic recipe add or subtract ingredients according to your taste. You can use less sugar if you like, increase the amount of wheat germ, add flax seeds, sesame seeds, pumpkin seeds, cranberries, raisins, it's perfect for experimenting. I'm going to go make some right now.

photo: Williams-Sonoma.com

Do Not Forget to Vote...

The contenders are in, it is time to cast your vote for the next Haagen Dazs limited edition flavor. Click here to cast your vote and see the 10 flavors vying for your consideration. ( The last contest winner, Sticky Toffee Pudding, showed up at my doorstep last summer, free of charge, because they felt so sorry for me that I had moved to podunk RI.) I am trying to decide between Ginger Cashew Crunch, Caramelized Pear & Toasted Pecan, or Lillikoi Butter & Macadamia Nut. Which flavor will you choose?

P.S. Lindsey, I suggest you get in on the next contest, you would for sure win.

Chocolate Sparkle Cookies

Here is the recipe for the cookies I've been promising Liz and Michelle. The recipe comes from this bakery in Vancouver, Canada. I've never been there personally, but I've made the cookies enough to know that it would be worth the trip. They are lovely and chocolatey and rich and you don't even miss the flour. I usually buy the almond meal at Trader Joe's, but you can easily do it yourself with some almonds and sugar and a food processor(just subtract the amount of sugar added to the almonds from the recipe). Make sure the almonds are really cold when you process them or you will get almond butter, which isn't such a bad thing really.

One good thing...

This is the one good thing about living in Rhode Island so far. The Passion Heart (King David)- molded white chocolate heart filled with a fresh passion fruit and milk chocolate ganache, and the Helena (Peaches and Cream) - a peach pate de fruit layer over a vanilla ganache made with fresh vanilla beans, enrobed in milk chocolate may make life worth living here.

Fat Tuesday

I couldn't let today go by without mention of this holiday dedicated to gluttony and the worship of food. Fat Tuesday, Mardi Gras, Shrove Tuesday, Pancake Day...for as many names it has there are an equal amount of food traditions. In some countries they eat pancakes and have pancake races. Other countries eat split pea and ham soup and go sledding. Here in this country, I believe savory dumplings are the delicacy of choice. My favorite tradition though, happens to be doughnuts; paczki(paunch-key) to be exact. In Poland , if you don't eat at least one of these jelly- filled doughnuts on this day, things are not going to bode so well for you in life. I think the idea is to eat as many as you can. What a great holiday, no? I think I was only able to down three in one sitting. I heard tale of a certain sister missionary downing 12 at one time. I don't know if that is really true, but it's a good story. Whatever the case may be, it's a good day to stuff yourself silly.

Why I Love Julia

I have been reading, My Life In France by Julia Child and Alex Prud'homme. One of the reasons I love Julia so much is because she can say things like this,"...in [my] day the American housewife had to juggle cooking the soup and boiling the diapers...'if she mixed the two together, imagine what a lovely combination that would make!'" My favorite quote by far! She was so endearing. She was a master, but still humble and teachable. She was the queen of classical French cooking in America, but would never turn her nose up at a tuna casserole. I watched her on PBS every chance I had when I was a kid. She turned me onto many other cooks and showed me that cooking is cool. Cooking, while a necessary evil for some, has turned into a bit of a passion for me. I am glad to have someone like Julia to look up to and share in that passion. And I am double glad that I don't have to boil diapers.

Chalupa

These boats are known as chalupa in one Mexican dialect, or so I am told. They're quite pretty, but I want to talk about the kind of chalupa that you eat, and NOT the Taco Bell version. My good friend Misa makes a mean chalupa filling. Most of the recipes for the filling seem to have a lot in common, but what makes Misa's recipe so great is that you dump everything into the crock pot and go. Misa has to feed a family of 8 and then some, so the recipe accomodates her quite nicely. I have to pare it down and make half to feed my little brood.

3 lb. pork loin roast - browned (i didn't brown it and it was still good), you can also use chicken
4 - 15 oz. cans of beans - any mixture will do i.e. pinto, kidney, black, etc. drained and rinsed
1/2 cup chopped onion
1-4 oz. can chopped green chilis
2 garlic cloves - minced
1 T. chili powder
1 T. cumin
1 T. salt
1 t. oregano

Dump the above ingredients over the meat and mix a little bit. Cook in crock pot until it falls apart, on high for half day or low for all day. Shred with a fork and mix well. This makes a LOT, so you may want to make half. Now for the boat part. Fry up some tortillas in a little oil and place over a bowl to cool thus making the shape of a little boat. Or you can omit that step and just serve in a soft tortilla and roll it up, burrito style. Fill with pork filling and other toppings if desired i.e. cilantro, cheese, salsa, sour cream, etc. Although I have to say, these are outrageously good on their own and don't need a lot of extra fuss. Thanks Misa.

Funnies

I have this little four year old who has the funniest things coming out of his mouth. It's just the age where they are repeating every little thing they hear. I have had to turn my head and laugh silently most of the time. I often make notes of what he's said on my calendar so I can remember to tell his Dad when he comes home from work. Before I throw last year's calendar away, I want to jot these things down here so I don't lose them for good. He's growing all too fast and pretty soon he'll start making sense and then it won't be so funny anymore.

-"I am not dealing with this right now, I'm dealing with you, Mom!"

-"Try these, they're lovely." (pocorn kernels)

-"I'd be delighted to."

-"Mo-om! I am trying to concentrate on my food!" (while I was using the too loud blender)

-"Did Soph have a go?"

-"Christian's not clever enough."

-"I'm just going to snuggle up."

-"How do you take your hot cocoa?"

-"That would be successful." (anything that is a good idea)

-"Are these biscuits? I want a biscuit."(said in your best British accent)

-"Now YOU cooperate!"(said in your best Mom voice)

-"This is the life!"(on getting into the tub)

-"Can I have butter on my doughnut?"**

-"Whoever wins is me, and whoever loses is you."

-"Mom, did you say that I could say 'it sucks'?"

-"When you lick the sugar it is TOTALLY, COMPLETELY goooood." (on eating grapefruit)

The Caesar closet= The cedar closet

The Celebration Army = The Salvation Army

-"Binga Binya-ah" = Viva Pinata

-"Stunkin' " = anything bad

-On the way to the doctor one day you said, with your monster truck in hand,"If anyone wants to play with my toy then I'll just use my karate skills on them." I say,"How about you just tell them nicely that you don't want anyone to play with your toy?" "No, I'll just use my karate skills on them." Well, we go to the doctor, we wait, you play, no kids are even in the waiting room. We get checked up, we go home. On the way home it suddenly dawns on you..."Awwwwwww, I didn't even get to use my karate skills...oh man!"

and this one is from his sister, age 7 on going to New York for a visit..."You know when you're so excited that you just want to stretch and put your teeth together??!!" Yes, I know the feeling.

**my personal favorite

More Dolly

Just in case you can't get enough of her, Dolly has come out with a new cookbook. She sings AND cooks, what a woman! You can find it here. Can't you just see me and my main man singing Islands in the Stream in a karaoke bar on Valentine's Day?? Now THAT would make for a steamy V-Day for sure! Happy Valentine's Day everyone.

Valentine's Day Cookies

I have what I think to be a pretty unique recipe for Valentine's Day cookies. I have sampled a lot of different kinds of cookies in my life and have never come across any like these but from my Mom's kitchen. The original recipe calls them Birthday Cookies, but I have always known them as the Valentine Cookies with the Red Hot Frosting. The frosting is what makes them really special, the color is almost a hot pink, and the taste is not like any ordinary frosting. Try them and you'll see.

Cookie:
1 cup butter, room temp.
1 cup powdered sugar
1 egg
1 t. vanilla
2 1/2 cups flour
1/2 t. baking powder
1 cups oats (old fashioned)

Beat butter, powdered sugar, egg, and vanilla together until creamy. Then add the dry indredients. If dough is too sticky to work with at this point, wrap in plastic wrap and chill in freezer for a few. Preheat oven to 375. Roll to about 1/4 inch thick and cut with heart shaped cookie cutters. ( My Mom uses a heart with a scalloped edge, I think that makes the prettiest cookies, I hope she wills that cookie cutter to me someday!) Bake on ungreased cookie sheets for 8-10 minutes. Do not let them get brown. While cookies are cooling, make the frosting.

Frosting:
1- 8oz. package cinnamon red hot candies(a.k.a. imperial hearts)
1 stick butter
1 pound powdered sugar
water

Put red hot candies in pan with just enough water to cover them, stir constantly. Bring to a boil over medium high heat and then simmer with the butter until all of the candies are dissolved, keep stirring. This may take awhile. Take off heat and add powdered sugar and stir until it thickens just a little. You want it to be a bit runny because it will thicken as it cools. Ice cookies immediately. You can do this by dipping the cookie face down into the frosting(it is more of an icing) or with an offset spatula or knife. The icing will set up nicely on the cookie. Gotta go make some.

I will never, not ever, eat a raw oyster, ever

The other day I was talking to my husband about his dislike for lotion. He says that the greasy residue that it leaves is like lard. This immediately reminded me of the time I was forced to eat fresh, homeade lard that my host's cat had just licked. Then I was reminded of all of the disgusting foods I have ever eaten in my life. Most of these foods were consumed while living in another country and I had no choice really, but to eat or commit the ultimate offense. I am not a very adventurous eater, I love good food, but I do not consider myself a "foodie" because I refuse to eat certain things like head cheese and sweetbreads. Oysters are on that list of things I never want to try. The reason that I am so afraid of oysters is because of a little thing called kisiel. Kisiel (pronounced: key-shell) is the Eastern European equivalent of Jell-O. The only difference is that kisiel has the consistency of sputum, yet comes in a variety of different fruity flavors. Imagine my luck to be served gooseberry flavored kisiel one day. Not only was it the color and consistency of snot, but it tasted just like it too. I don't really know how I was able to get it down, because everything in my body said that this should be going up, not down. The gag reflex was in full force as I tried to stuff more cucumber and kielbasa sandwiches down with it, but it still wouldn't go (heave!). My host, seeing my difficulty asked if I would like a drink? Please, even that hibiscus tea would help get this down!!!! But what should she bring?? no it wasn't the old stand-by, hibiscus tea. How about a nice toasty mug of warm milk to wash it down?? Nothing like a little extra mucous production to help things along. I should have hid the stuff in my warm milk, but I didn't want the woman to discover it after I had left. I wanted to feed it to the dog, but he only wanted my kielbasa. My companion was having the same trouble I was, so I couldn't give her my portion. The only choice we had was to slurp it, oyster style, in one big chug. We held our breath, tried to imagine it was a big bowl of ice cream, and down the hatch. It was a fight to the finish, but we came out victorious and lived to tell about it. I have to say that it was the most disgusting or maybe most difficult things I have ever eaten. I have eaten carp that has lived in a bathtub for a few days, then cooked and served with aspic (a close relative of kisiel). I have eaten tripe, which smells and tastes like poop. I have eaten pickled herring, fresh lard, parts of meat that are usually reserved for other uses, raw octopus, grass soup, and some pretty scary things, but none of it compares to kisiel. I imagine raw oysters to be of the same texture as kisiel, so I am never eating one, ever. I know they are a delicacy. I know they are supposedly an aphrodisiac. But I am not eating one. I know I am a wimp, a lightweight when it comes to eating, I know there are those of you out there who have eaten a plethora of more adventurous (read:disgusting/unpalatable) things that can't be touched by my measly selection. So, let's hear it...what are some of the most disgusting things you've ever eaten??

Chocolate Shortbread

Today I made this. Yes, amidst all the blogging I've done today, I actually had time to bake! This is great to make when you have no eggs or vanilla in the house and need a quick chocolate fix. I didn't make the icing, it is divine on it's own or with a little melted chocolate dipped or drizzled. We cut out little heart shapes(and a sleigh for Max) when it came out of the oven and it looked so much more appetizing than the picture shown here. Warning, save some of the dough for baking, you might eat it all out of the bowl like I almost did.

Weird

Does anyone else think this story is suspicious, or is it just me? Hmmm...August wedding, May baby...I know it is possible, but it is really close, eh? Sounds pretty fishy to me.

You're It

I have been tagged, so I guess I am supposed to reveal 5 things about myself that you might not otherwise know. Here goes:

1. I am a long-time(no longer in the closet) Dolly Parton fan. How can you not love Dolly?
2. I am not an animal lover, dogs esp. scare me because they can smell the fear plus they stink, shed, sniff you, and lick you, horses also bother me, they could eat me if they really wanted to.
3. I am afraid of Jaws coming to get me, esp. if I am the only one in the pool.
4. I secretly hope my son's tarantula dies. Don't tell!
5. I secretly hope my daughter's
Tamagotchi dies and never spawns a new generation.

There you have it, now you know my secrets. I think I am supposed to tag some people now...hmmm whose secrets do we want to know??? I tag Jodi of Jodisblog, Erin of LeeLouAnn, Amanda of fancypantsmom, and the newest blogger on the block, my sister of ShaunaNaner.

The Edible Schoolyard

This is Alice Waters of Chez Panisse. I've been impressed with her efforts in The Edible Schoolyard.
I am glad that there are people like her, who see a need and make it happen.

Rhode Island-ish

My first indication that I was in foreign land was when I registered my children for school this past fall. The secretary intoduced herself as, "Mahsha". "Mahsha" I tried to repeat, not knowing if this was some mix of Madge and Marcia or Magda, better yet, how would I even spell that?? Her last name was Polish, so I assumed that was the origin of her first name too. Come to find out her name is Marcia, just plain Marcia with a New England twist. Of course! I didn't think that moving just two states away would require me to try to understand a new language, forget about speaking it, I think they can understand me just fine. Or can they? My oldest child is in third grade. The teacher was explaining words with the -AH- sound, as in lost, not, awesome...you get it...she asked the class what sound the word b-e-c-a-u-s-e makes. My son raised his hand and pronounced it like this --bee-kuhz-- Wrongo! The girl next to him raises her hand and pronounces it this way --bee-kawwwz-- Bingo! Huh? Well, then they all went to get a drink from the bubbler and then they played tag and had to run to goo or else they were out! If you don't believe me, ask my friend Lisa to tell you why she failed so many spelling tests in this great state! My first grader is having a bit of trouble in this area as well. One student in her class spells park this way p-a-k and why shouldn't she?? That is exactly how it is pronounced! We are trying to invent a new version of Hooked on Phonics for my daughter so she won't be tricked on this weeks spelling words caught and bar.

Sprinkles

I wish I could go here.

Lemon Chicken

Michelle asked for a good lemon chicken recipe. I saw this made on Food Network a long time ago and it intrigued me because it uses lemon curd, one of my favorite ingredients. It is really quick and easy to make and tastes really good. I know there are thousands of good recipes for lemon chicken out there, but this is the one I keep going back to because everyone seems to love it (even though it's from Rachel Ray and my husband can't stand her because of her striking resemblance to an ex-girlfriend!) Serve with rice, and broccoli and you've got yourself a pretty mean meal. Use a good lemon curd or you can make your own. Don't know how to make lemon curd?? Of course you do, it's the same stuff you put in lemon bars.

Landslide!

I read this book when I was a kid and absolutely loved it. I recently introduced it to my older kids and just finished reading it again and still love it. The image of these five children trapped under the earth, in a house for their entire Christmas vacation, has always stayed with me. I remember trying to imagine myself in that same situation and trying to think of ways to get out/survive. How awful! I tried to find a copy in my local library, but it doesn't seem to be in circulation any longer. I did buy a library bound copy from amazon.com for a really great price, though. Maybe you read this as a kid too?

Could it be???

Look what I saw today in the store! I kid you not, before Valentine's Day could even begin to poke its head out....the eggs are here!!!! And oh yes, I bought a tiny bag and yes, they were good. If we were lucky enough to live in the UK, we might get them year round. I saw a picture of some Christmas eggs on E-bay for sale. Because you know, Christmas and chocolate eggs go so well together. Really, chocolate eggs, if they are of the Cadbury Mini Egg variety, go with just about everything!

I love these

Hurry and get your Honeybells!

This is probably another to add to my list of foods to eat before you die. If you haven't tasted a Honeybell orange, you better get moving because they are only available this month. Otherwise you'll have to wait until next year to taste their sweet, juicy little goodness. Really, they are the sweetest, juiciest variety I have ever tasted. A honeybell is a hybrid of tangerine, grapefruit, and clemantine mandarin I believe, I am not an expert, I just eat them. Every year, my sister from Florida, sends us a huge box and we devour them until the citric acid burns become too painful to bear. The box comes complete with a few bibs to catch all the juice, they're that juicy. I don't think you'll find these in any grocery store, you've got to have connections like me, but if you check here or here they might be able to hook you up.

The Naked Chef

I think Jamie Oliver might be one of my favorite chefs. He is really fast moving in the kitchen, his recipes are easy, straightforward and always yield great results. I also like what he is doing to change school lunch in his country and train teens to work in the food industry. I am sad that his shows can't be seen on the foodnetwork anymore, he's really fun to watch.

Try this

The multi-talented, Denise made this once and I make it all the time now. SO good! You must try it. I've used pita bread for the crust as well, and even used it as a bruschetta- like topping without baking it. It's a great apetizer or meal. Can't say enough good about it. Thanks Denise!

Make mine a Grande

Look at these great cups. They're coffee to go cups, but not so disposable. I saw these at Rockett St George, introduced to me by the one and only Design Mom. I have been thinking about these ever since I saw them months ago...think of the possibilities with these....endless. The best part is the secret message on the bottom, "Chocolate, men, coffee - some things are better rich."

Chocolate, not Gingerbread Cupcakes

Ever since I made gingerbread muffins last week (and my husband thought they were chocolate) my adorable husband, has been bugging me to make these. This recipe is one of the better chocolate cupcake recipes that I have found. So good that they can almost stand alone without any frosting, now that is the sign of a good cupcake. Just the right chocolate flavor, dense, moist, and rich thanks to the sour cream. Do not be decieved, I do not frost mine like this picture seen here, but I do use an easy butter cream like this:

1 stick butter, room temp.
1 1/2 c. confectioner's sugar (or more as needed for consistency)
1/2 t. vanilla

for chocolate frosting, add some cocoa powder to frosting maybe 1/4 c. or so

P.S. The picture you see here is Martha Stewart's Hi Hat cupcakes

Quick Creamy Tomato Soup

Today is a tomato soup and grilled cheese kind of day. I stole this recipe from Rachel Ray and made a change or two. She uses basil in it, but I can't serve certain people soup with green things floating in it.

1 - 32 oz. carton chicken stock/broth
1 - 28 oz. can concentrated crushed tomatoes
1 cup heavy cream
salt and pepper to taste
1/2 cup orzo pasta or any small pasta


Add chicken stock and tomatoes to medium saucepan over medium heat. Cook until bubbly, add cream, salt and pepper. Turn heat to low and simmer for about 15 minutes. I usually add the pasta already cooked at the very end, or you could add it and cook until done, or leave it out completely. Serve with your favorite grilled cheese.

If you like pina colada's...

Here's what's on the menu for our rockin' New Year's Eve bash.. Virgin Pina Colada's and Chinese Dumplings. For the Pina Colada's:

1 cup pineapple juice
1/4 c. - 1/2c. cream of coconut
6 scoops pineapple sherbet
ice -optional
fresh pineapple - optional

Blend in the blender, pour and garnish with fresh pineapple wedges, a cherry, and a paper umbrella(a must). Makes about 3 cups.

Now for the dumplings. My sister-in-law, Tiffany gave me this recipe and they are wicked tasty. They are a bit time consuming, and make a LOT, so if you are not feeding an army, make half. I figure this is a good thing to make once a year since it takes a big chunk of time to fill all of these babies. Definitely worth the time.

1 lb. ground beef
1 1/2 c. minced cabbage
2 1/2 c. minced garlic
1/4 c. minced onion
2 1/2 t. minced ginger root
1 t. salt
1 egg

2 pkgs. wonton wrappers

Mix all of the above except wrappers, and saute in skillet, until meat is browned. Fill each wrapper according to package directions. Boil, steam or fry dumplings until done. Makes about 100, that's right, 100.

Dipping Sauce:

1/2 c. soy sauce
1/2 c. white vinegar
1/4 c. sugar

Blend well and dip dumplings as you eat. This sauce is a must for these dumplings. So good. Happy New Year everyone! Cheers!

Festivus For the Rest of Us

While most of you are giving careful thought to the coming new year and said resolutions, I am thinking that it is time for the airing of grievances. No better way to start the new year off than with a little axe grinding, right??!! Once you get it all off your chest, then you can move on in a more positive direction and run that marathon with gusto, or wake up on time every day, or eat healthy, or whatever your resolve may be. So, I've let this little grievance of mine go, brushing it off as no big deal for years now, but still definitely at the top of the list of pet peeves of mine, until today...I can stand it no longer, it's CALL WAITING. Basically, what it boils down to is this...you're talking to some person on the phone, then someone beeps in, the person you are talking to says, "I've gotta go or hold on, SOMEONE is on the other line." Translation: I'd really rather talk to that PERSON than you now, so I gotta go. Rudeness. I refuse to sit on hold while they check to see if they would rather talk to me or the other PERSON. I almost always hang up when they leave me hanging. I'm fine to sit on hold for the doctor/hotel reservations etc. because they are busy people and that is what you do at a business, you put people on hold. But friends do not put friends on hold...I mean really, you can't miss a call??!! The thing that got me all jazzed about this today, because like I said, I had let it go long ago, but today a friend put my daughter on hold! The nerve! Oh no you din't just put my daughter on hold! Am I just a lunatic? Maybe there are advantages to call waiting, it can get you out of many a boring phone conversations. At any rate, I don't mean to be disrespectful to any of my readers who may have call waiting...I am sure there are very good reasons for having the call waiting option installed to your phone line that I have not thought of and I will find myself eating these words in a minute...hold on...just after I take this call...

Creme Brulee French Toast

This is good for breakfast, sometimes I make it on Christmas morning. I have altered it a little using egg nog and it is even better, I think. I use half egg nog and half of the half and half plus 1 or 2 eggs and leave out the Grand Marnier( I usually don't have any on hand) but do add the vanilla. You can leave it over night to soak or just make it up and cook that morning and it works just fine. Grate a little fresh nutmeg on top if you like. Yum-o.

If you like egg nog, you should also try these. My friend, Megan made these last year for a cookie exchange and I thought they were amazing. The texture is perfect, soft and dense, full of egg nog flavor. I can't get enough of them! Go get yourself some egg nog.

Time to...

This is how I feel today...

Varkenshaas

This is what our Christmas dinner looks like, well not really, but this is one of the components, Varkenshaas. Varken - what...you are probably saying??!! It really is just a way to say pork tenderloin in a mustard cream sauce. Don't let the name fool you, it's easy to make and is a taste sensation! It's especially good when you are all ham and turkey'd out after the holidays. My kids go crazy for it, requesting it everytime I ask them what I should make for dinner. Really, we just like to say the name...VARKENSHAAS... Barkin' Josh, Soph n' sauce...try it!

Mmmmmmm Good!

I love to make this Dark Hot Fudge Sauce at Christmas and give to friends and neighbors. It is especially good atop peppermint ice cream and a brownie, or on a spoon all by itself straight from the jar.

Pink

Love these jammies. Love it at Thomas Pink.

Holiday Cheer

Everytime I see snowman cakes at this time of year, I am reminded of a time when I discovered what was REALLY inside of those cakes. It was the first grade holiday party at school. The class mother had brought the biggest, most delicious looking snowman cake to the party. All the kids were oohing and aahing over this cake...we couldn't wait to dive in. Come to find out, the cake would be divided up and awarded to the three winners of the party games. All hopes were dashed. Well, lucky for me, I happened to win one of the games. I was the luckiest winner because I got the biggest part of the cake, the bottom part. It was boxed up and sent home with me to enjoy with my family (or not!) Those poor kids in my class who didn't win any of it, too bad for them I thought! Well, I run home, careful not to shake my snowman and crush him to crumbs, "this is going to be sooooo good," I think to myself. The anticipation is killing me..."hurry Mom, get a knife, cut this cake...I won it at school!!!!" My Mom gets out the knife and cuts into it for me...my mouth drops, the tears start spraying out...it's not a cake afterall...it's a...a....I can't even say it now without my blood boiling...it's a grapefruit! A big, fat, stinking, frosted grapefruit! I was outraged...who does that to a kid??!! Who frosts a bunch of citrus fruit and presents it as a snowman cake at a party full of kids??!! That has got to be the cruelest trick ever pulled on children at a time when no trick playing should be allowed. I hope she got coal in her stocking that year and every year since...I have not completely recovered from this event, as you can see. If I ever see that lady again...she is going to get more than grapefruit in the eye from me! Nothing like a little grapefruit to brighten a child's Christmas, eh? The one time I actually win something in my entire life and it is a lousy grapefruit. I didn't eat it, but I am sure my Mom did.

Brigadeiros

Have you had these? You are missing out if you haven't. These are little Brazilian delicacies that are pure chocolatey, caramel-y goodness. A family friend who used to live in Brazil introduced me to these years ago, and when I asked her for the recipe she really gave me the run around. She bribed me! She told me if I stayed friends with her daughter forever, she would give me the recipe. No problemo, I had to have the recipe, even if her daughter was a pain. Needless to say, I kept my end of the deal and she kept up her end. I now have the recipe and although I can never get them to turn out right, I keep trying, because they are just delectable eaten straight out of the bowl! Here is the recipe:

1 can sweetened condensed milk
1 T. butter
3 T. cocoa powder

Boil the can of sweetened condensed milk in the can for 3 hours. Now I know this method is no longer recommended because of the serious hazards, so use your judgement, you can also cook it in the oven out of the can or over the stove top. Commom sense caution: If you do boil it in the can, don't open the can until it is completely cool and don't blame me if you get into trouble here, you've been warned. So, after you do that, pour the sweetened condensed milk into a pot, add butter and cocoa and stir over medium heat. Now this is the part where I mess up. Perhaps I don't cook it long enough or maybe I cook it too long, but after this step you are supposed to roll into balls. It is really sticky, so put butter on your hands. I still have trouble here, so I usually roll a few, roll into sprinkles/jimmies(is there a difference?) and then grab a spoon and start eating it out of the pot. Put into little candy cups if you make it that far.

You are probably asking yourself," Why did she post this recipe if it is a flop"? The truth is, they really are worth a shot and I believe there must be somebody out there who knows how to make them turn out right and then you can help me. Maybe my friend's Mom tricked me and didn't give me the exact recipe for fear that I would take the recipe and run?

In a few recipes I have seen that the sweetened condensed milk is not cooked prior to the second cooking, it just suggests to cook it all at once. Maybe that is my problem? I'll let you know after I try this method. You should also note that they can be rolled into sugar, coconut, nuts, or little white non-pareils or rainbow sprinkles, but I highly recommend the chocolate sprinkles, especially these.

So, try them, they really are not as much work as they seem and they make great little somethings to give to your friends/neighbors at this holiday time. And if they don't work, just heat and pour over some ice cream.

get these shoes

The thing I love about these shoes, is the red soles. Christian Louboutin's shoes are exquisite, but the red soles peeking out underneath are stunning. I saw a picture of Jada Pinkett Smith this week in Us Weekly (don't laugh!) and while she looked gorgeous, the thing that really catches your eye is the soles...amazing. For brides, he has made a beautiful blue sole...something blue. Go pick yourself up a pair here.

Try these...

Give these a go, you won't be disappointed. You may even be able to use up more of that leftover turkey in place of the chicken here. I make them a bit simpler by omitting the deep frying bit, and rolling them up like enchiladas. I pour the tomatillo sauce over them, top with cheese and bake them. So good. Make the tomatillo sauce, you won't be disappointed, and it is not hard to make. You can use monterey jack cheese in place of the queso blanco if you can't find it. Dee-lish.

Turkey Tetrazzini

What to do with all of that leftover turkey??? Make turkey tetrazzini, of course. The first time I had turkey tetrazzini was at my mother-in-law's. I loved it and still do, although I can't make it taste as good as hers does. I love the name, it makes ho-hum, everyday turkey sound really extravagant. I love that it is easy to make, but sounds like you've been slaving away for days making it. I love that it is named after this opera singer, Luisa Tetrazzini. When you've got a last name like Tetrazzini, you can't help but have a dish named after you. I guess when you are an opera singer, you get perks like that. Like Renee Fleming's, Diva Renee au Chocolat by chef Daniel Boulud. Now wouldn't you like to have a dessert named after you?

Here's the recipe for Turkey Tetrazzini from the Lion House Cookbook:

8 ounces spagetti, broken in pieces and cooked
5 T. butter
6 T. flour
3 c. chicken or turkey broth
1 cup light cream
1 t. salt
pepper
1 cup fresh or canned mushrooms, including juice
5 T. minced green peppers
3 c. cooked turkey, cubed
1/2 c. grated parmesan cheese
1/2 c. shredded cheddar cheese

Melt butter in skillet, blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, drained spagetti, mushrooms, green peppers, and cooked turkey. Turn into individual baking dishes or a 2-3 quart baking dish. Sprinkle with cheeses. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned. Serves 8.

Hooray for National Bundt Day!

So, November 15th was National Bundt Day!! Did you know that? I never knew there was such a day devoted to such a pretty, yet functional object. I saw this lamp and thought it was a great way to pay tribute to the bundt. I would love to have this somewhere in my house. I love it when kitchen tools become functional as other forms and vice versa. See it at cucumberlab.com, which just so happens to be a local (as in Rhode Island local) design team. Long live the bundt.

Wicked cute

How cute is this skirt ?!!? I happen to know a little girl that would look great in this. I don't think I can justify its pricey price tag though. If only I could sew! Oh, that I had paid more attention in Home Ec. class. Sigh. Find it here in a few other colors and polka dots to boot.

Darda Race Tracks

Perhaps this post should be reserved for my car-loving husband, but I realy like this toy and I am always appreciative of a good toy recommendation. These tracks are the best, in my opinion. They're easy to put together, even for a young child, they can make more than one track configuration, very durable, and if one breaks, easily replaceable. But, the coolest thing about these tracks is the cars...they're not just any car...they have Porsche, McLaren, BMW to name a few...and they don't fall off the track, no batteries required, just pull them back a few times and they go at 600 m.p.h. (scale, that is). They are so fun to watch zoom around and around the track. I don't know who likes them more, the kids or the parents?

How cute are these shoes?

I wish I had a little baby girl to buy these for. Luckily they have big girl shoes too. Love them. Check them out here. Ultra cute.

Praline Yams

Okay. One last post for today. My sister-in-law makes these Praline Yams every Thanksgiving, and it is the only way I will eat them. I have never been a fan of the marshmallow topped version. I try to like them, I should like them, but I just can't. So, I am glad she came up with this recipe. Don't tell anyone that she uses canned yams.

1 large -40 oz. can yams, drained
1/2 cup pecans, coarsely chopped
1/2 cup sweetened, shredded coconut
1/2 cup brown sugar
1/4 cup flour
1/4 cup melted butter

Place yams in baking dish. Mix remaining ingredients together in a small bowl. Crumble over the top of yams. Bake in a 350 oven for 35-45 minutes, until nice and golden brown on top. Mmmm. I love to eat them for breakfast the next day!

The Swedish Chef

Do you remember him? I loved him. I looked forward to watching The Muppet Show every Sunday night(I think that is when it was on?) . He was my absolute favorite character. I think I thought I was somehow connected to him with my Swedish heritage and all. He was just so funny to watch and listen to. I thought I was so clever that I could imitate his accent. I think we need to see a revival of this character. I almost named my blog The Swedish Chef, but I am no chef and I thought it a bit presumptuous. Hogie Wogie was just so catchy, don't you think?

Oh, Somebody Has a Birthday!

Look who is turning 7! I love this girl. I love that she is so artistic/creative/crafty. I love that she is a scrapbooker, because I am not. I love that she is such a hard worker. I love the outfits she puts together, sometimes??!! I love that she loves to watch HGTV, especially The Carol Duvall Show. I love that she loves sushi. I love that her penmanship is 100 times neater than mine. I love that she is so organized and precise. I love that over the summer, when she had a t.v. in her room, she would wake up extra early and watch VH-1 videos. Now, everytime she hears a song on the radio, she says, "Oh, I've seen this video." Nice. I love the way she ice skates. I love that she taught herself how to tie her shoes. I love that she sings in the shower at the top of her lungs. I love that since she doesn't have a middle name, she gave herself the middle name, Fluffy. I love that she is better than me in so many ways. I love that she is my daughter. Happy Birthday, you!

Key Lime Bars

While everyone has pumpkin and cranberry flavors on their mind, I have been thinking of these. The recipe intrigued me because the crust uses animal crackers and one of my favorite ingredients, key limes. Key limes or Mexican limes/West Indian limes are very different from the Persian limes that we are accustomed to in this country. True key limes are very small, and yellowish green and they pack a mean, tangy punch as opposed to their big, green counterpart. My sister, the Floridian has educated me on all things key lime. They are only in season in Florida a few months during summer,but you can still find them year round. They really are worth the effort if you don't mind zesting and jucing the little things. My mouth is already starting to pucker just thinking of them.

Bok Choy, Baby! and other fabulous sides

I love this stuff, especially prepared this way. I think you'll like it too. Another good side dish is these chili roasted sweet potato wedges. And one more simple, really simple thing, but I am sure you already know it is... oven roasted broccoli. Cut up some broccoli crowns, toss with olive oil and kosher salt, roast in a 400 degree oven for 15 minutes or so and there you have it. My friend, Valentina makes a medley of vegetables this way (using sea salt) and it is so delicious. We found ourselves eating the broccoli like candy, so I usually just make the broccoli minus the other veggies, although equally delicious.

India Tree

India Tree makes some really pretty decorations for cupcakes, cookies, etc. I recently bought the chocolate vermicelli and love the way it makes everything look...I want to sprinkle it on everything. Check them out here.

Happy Halloweeners