It’s gorgeous isn’t it? Sorry, I usually am not so disgustingly transparent with my bragging rights, but this salad deserves to be on the cover of any magazine. And to think, this is just the second string version of my original salad I made for my book club last Friday night. That one was the real stunner because the golden and purple beets both were in abundance on the original version.
Finals week. Not many other two words could be uttered and elicit such a universally detested feeling, an audible groan and a few expletives shouted out. I think I would rather say and hear the other f-word over and over again than have to deal with this f-word any more, and I am a fairly conservative girl mind you.
Either you remember your finals with disdain from back in the day, or you have kids who are suffering through them, or you are in the middle of those years right here and now when finals’ week is the abominable beast of your life. Continue reading
Food memories, to me, are better than looking at photographs or reading old diaries. Smelling or tasting a food that is associated with a missed loved one can hit me like a ton of bricks, and can bring me back to a time and place that was long ago, reminding me of a favorite person.
This Orange Glazed Chicken is one of those nostalgic foods which creates fond memories of my grandfather. He always requested this dish for his birthday dinner, along with a spectacular orange layer cake with cream cheese frosting, and my mother, his daughter-in-law, always obliged. Continue reading
Last night we were eating an apricot glazed pork tenderloin roast and the most beautifully soft and lightly sweet biscuits I have ever tasted. Missing from our table was a household staple of red meat and Russet potatoes.
You see, we were eating without my teenage son who is a total red blooded, red meat eating carnivore of a teenager who is sure that french fries and french fries alone are the solution to any vegetable question (his biggest stretch is baked white potatoes…seriously). Continue reading
Stacks of golden pancakes glistening with the carmelized sugar of the pineapple chunks, dripping with buttery rum coconut syrup and a mug of hot Kona coffee on the breakfast table…this is my idea of Hawaii being invited to my Sunday morning brunch. These pancakes are the epitome of taking a sweet and tropical bite out of life and seriously taste very much like their dessert counterpart, the pineapple upside down cake. Continue reading
One heaping cup of excellent quality unsweetened cocoa powder, three-fourths of a cup of bittersweet (70%) chocolate chips and two very ripe bananas. Are you with me yet? I should say so.
Truthfully, I am such a fan of my plain and simple chocolate chip banana bread recipe that I really never have seen the need to take it a step further and make it a double chocolate loaf. I had the, “Why mess with perfection?,” mentality. Continue reading
This totally drunk out of its mind Devil’s Food Cointreau cake has a bit of a sordid past I’m afraid. My parents, although very conservative, seemed to veer from the straight and narrow path in regards to child-rearing on one particular issue; anything done in the name of good food was not only acceptable but revered.
Do you know what? I really don’t care if Cinco de Mayo is not truly a celebrated holiday in Mexico and seems to be more of an invention of the U.S. I am just too darn happy to have a reason to enjoy some good tequila, take a bite of a spicy enchilada and end my meal with a couple of zesty lime cookies.
—In light of the Alabama tornado storm devastation, I ask that as you read this Angel Food cake post, you think about how much it means when someone reaches out to you during a crisis and becomes your “angel”. If you are in a position to make any donation, please click the link to donate to the American Red Cross at redcross.org or by texting REDCROSS to 90999 to make a $10 donation. I also ask that bloggers who feel inclined copy and paste this at the top of their post. Thank you!
Angel Food Cake is one of the those beautiful things that seems to have fallen by the wayside. It’s a rarity these days to see it in a bakery or on someone’s dining table; at least around here in L.A.
Angel Food cakes are just not hip or of the moment. They are not a fancy French Macaron, nor are they crumbled with bacon, and they most certainly do not require slicing in thirds for breathtaking fillings. Continue reading