Foodies

Gracias

Thursday, May 5th, 2011

It’s not Thanksgiving, it’s Cinco de Mayo, but today I am thankful for a few things, and I thought you should know.   

I am thankful for my five year old boy, because only he can explain to me the significance of the pink ninja hostage situation happening atop this Jenga skyscraper.

little boy tower

 

I am thankful for oranges because they look pretty on trees, and they are a key ingredient in one of my favorite cakes. You can find my recipe for orange cake in The Lettered Cottage E-zine, including the easy trick for making those fancy shmancy curls with orange peels.  

orange cake slices

 

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Raspberry Rhubarb Crumble

Tuesday, May 3rd, 2011

I like to make a lot of stuff, it’s in my DNA.  I dabble in home décor, interior design, power tools, poignant deep thoughts, and every now and then, a great recipe.  This is my latest homemade concoction and I’m telling you, this one’s a goodie.  

I whipped up this delicious treat the other day, and my hub called it his favorite ‘dessert’ to date.  I hesitate to really call it a dessert.  I like to label it something more nutrition friendly.  Five servings of fruit per day are recommended doncha know, so let’s pretend this recipe is meant to keep you at your healthiest. 

cg raspberry rhubarb

 

Easy Raspberry Rhubarb Crumble

 

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The Miracle of Cheese

Tuesday, April 12th, 2011

A few weekends ago on a whim, I signed up for a cheese making class.  I don’t know why it’s taken me over 35+ years to do so, because one thing is true.  I revere cheese.  Or should I say, cheese is my Kryptonite.  It weakens me.  Yes, chocolate is tempting, champagne and wine are equally desirable (and quite frankly necessities), but the reason I will never be a Size 2 can be summed up in one word.  Cheese. 

There are several things in life that go hand in hand.  Hot dogs and baseball.  Peas and carrots.  Bert and Ernie.  Bo and Luke.  Around these parts, the two delectables that go hand in hand are wine and cheese.  It’s just how I was raised. 

wine country pt reyes blue

 

I showed up a few minutes late at this ‘advanced’ artisan cheese making class, and they were doing that ‘icebreaker’ thing where they ask everyone to introduce themselves.  Quickly, it became evident I was out of my league. 

To my left was a distinguished Frenchman who’d been making cheese for a decade.  To my right, a Dairy Queen who knew everything there was to know about butter, eggs, and dairy products.  Then it was my turn to talk.  I was the self proclaimed rookie in the room.  All I could muster after a long awkward pause was this:  “Well.  I’ve never met a piece of cheese I didn’t like!”  They laughed.  I don’t think it was at my joke.  It was at my ignorance. 

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