I am thankful for Alice Medrich and the word “never”…and chocolate. And for you foodies out there, yes, THAT Alice Medrich. While she will most likely never remember me, I surely will never forget her.
Many years ago I took a series of classes with her in Dallas and she taught us how to make some of her most famous recipes. I was having a bit of trouble with something, and when she came over to help me Continue reading
I have one thing I do in the kitchen that helps me stay on task and keeps me organized: I ALWAYS start with a sink full of hot, soapy water. I learned this trick from the days when I followed FlyLady. It is what keeps me sane no matter what I have going on. It could be as simple as preparing tonight’s dinner or as complicated as catering for a party for 75 people.
Any cooking, for me, begins with Continue reading
Here in the US it is Independence Day…time for cookouts, fireworks and of course family and friends to share it all with. We will be grilling burgers and pairing them with a traditional potato salad and a pitcher of sangria. I’d love to hear what your favorite cookout fare is…
Here’s to a safe and happy day with a few fireworks thrown in for good measure!!
Those fluorescent red blobs garnishing many a drink may look pretty, but they lack so much in the way of flavor. I’ve been seeking a cherry worthy of garnishing my drinks for ages and have concluded it’s time to make my own. I came across this recipe a couple of years ago after cherry season had passed. And last year…well, let’s just say that last year during prime cherry season it was all I could do to find time to pit and freeze the ones I did buy.
So here I am now, a couple of years Continue reading
Why am I writing about Thanksgiving in the month of July? It is almost 6 months from now. I write because – if it was possible – my entire year would revolve around Thanksgiving. It is hands down my favorite holiday of the year. It is a time to give thanks rather than gifts. A time to celebrate our relationships with family and friends. And of course there is food involved. This is the one time of year when I go a tad [ahem] overboard on the cooking front. That is, if you consider 14 pies, turkey 3 ways (roasted, smoked and fried), a ton of sides, and an entire menu of vegan options thrown in for good measure to be overboard. It’s all Love to me!
Cherries. This is what brings me to Continue reading