Happy New Year!

To all my friends, my loved ones and everyone else in my life: Have a wonderful new year. I'm hoping that 2008 will be far better for us all!

Hobbit Food

I've written about what we'll be doing on New Year's Eve for Disney and these are some recipes that go along with that post. I've also included a photo of what NOT to do when you're making Toad in the Hole.

Welsh Rarebit
Printable Recipe

4 T butter
2 t mustard
1 t Worcestershire sauce
dash Cayenne Pepper
2 c shredded cheddar cheese
1/4 c beer or milk
8 slices toast

Melt together butter, mustard, Worcestershire, cheddar and beer. Stir until smooth. Add cayenne and stir. Top each slice of toast with cheese sauce and place under a broiler until bubbly and browning.


Mushroom Blanquette
Printable Recipe

I learned to make veal blanquette in school, and there is nothing else like it. I figured the way that Hobbits love mushrooms, I'd make it with just mushrooms and no veal.

4 cups vegetable or chicken stock
1 lb button mushrooms - cut in halves our fourths
2 T butter
1 egg yolk
1/2 c heavy cream
10 blanched pearl onions

Cook mushrooms in butter until tender. Add stock and heat to a simmer. Combine egg yolk and heavy cream until well blended. Temper this by adding a half cup of hot stock and whisking like mad so the egg yolk does not cook. Add the cream, egg, stock to the mushrooms in a thin stream, whisking all the while. Let simmer until thickened and add the onions. Salt and pepper to taste.


As for that Toad in the Hole - do NOT try to make food for a post at the same time you're trying to get dinner for 9 in an 8ft x 8ft kitchen! Things happen - bad things - and stupid things, like forgetting to heat the casserole dish you're adding the Yorkshire Pudding to. If you miss that crucial step, you don't get a pretty crimped edge around your sausages, you get a flat I-don't-know-what. It tasted fine, but looked bad:

Beans 'n' Cornbread

In between Christmas and New Year's we try to keep the food a little lighter here. Beans are not as heavy as you may think, but heavy enough to be filling, and more than that, comforting. There's nothing better on a cold day, I assure you.

When I was a kid, my mom made beans and cornbread often. She's from the Midwest in an area that was settled mostly by people from Tennessee and Kentucky, so most of the food that mom grew up with had a heavy Southern influence. Regardless, my mom never made beans and cornbread with pinto beans; she always used navy beans.

I don't have an exact recipe for these beans, but it goes a little like this:

Cover 1 pound of navy beans with water and soak overnight. Drain and rinse them. In a big, heavy pot, cook about 5 slices of diced bacon until crisp. Don't drain that bacon grease! Leave it where it is and add a chopped onion, one chopped carrot and 2 chopped celery ribs. Add the beans and cover by one inch with chicken stock. Cook this over a low flame for just about forever, or until the beans are soft and the stock has thickened a bit. Add a generous tablespoon of salt and a healthy dose of pepper. Don't add salt while the beans are cooking or they'll get tough.

While those beans are cooking for the last half hour or so, make your cornbread. Please don't use that boxed stuff, real cornbread is so easy to make that there's just no excuse for it.

Cornbread
Makes one 8x8 pan
Printable Recipe

1 1/4 c. flour
3/4 c. cornmeal
2 T. sugar
2 teaspoons baking powder
1/2 tsp. salt
1 c. milk
1 beaten egg
1/4 c. oil

Combine flour, cornmeal, salt, sugar and baking powder
and stir together well.
Mix in milk, egg and oil.
Don't over mix this, you want your cornbread to be tender,
not rock-hard! Mix just until moistened.
Bake 20 to 25 minutes in a greased 8x8 pan at 400 degrees F
or until golden brown.

Now, you can serve this in a big bowl with the cornbread tucked off to the side, or do what we always did; smother that cornbread with beans and eat 'til you pop!

And the best gift this year is...

Yes, Anthony Bourdain's No Reservations had me giddy and squealing like a schoolgirl at the mere sight of the cover. He's crass. He's rude. He's genius. If you push your way past the grit you'll come to truly appreciate his writing, his humor and his very different and wonderful perspective on life. He's not living it from afar; from an armchair as I am left to do, but from the darkest depths to the highest heights and everything in between and this book showcases it in all its glory and grungy fabulousness.

I'm waiting with baited breath for the newest installments of No Reservations to be aired on The Travel Channel this January. I expect to be entertained in the fashion in which Mr. Bourdain has so deftly accustomed me to. Bring it on!

My eggs have been stamped!

Look at that ... what's next? I still say the best way to go about it is to collect them each morning from your own hens.

Of Birthdays and Cookies and Cakes

Today is my Erin Maureen's birthday--she's 11!

I made cookies for her to take to school based on the monogrammed cuties I posted about at Family.com. I thought cookies would be a nice change from the usual cupcakes that everyone sends for birthdays.

I used royal icing for the cookies and colored them with a packet of unsweetened drink mix. I did this accidentally when I made the batch for Cookies to Caviar. I needed a really red color for the cookies and was completely out of red food coloring; way to plan ahead. I searched the cupboards and found a tropical punch flavored packet of drink mix and it was the PERFECT color. Not only was the color great, my kids told me the cookies tasted like SweeTarts.

So, knowing I would be making these cookies for Erin, I decided to go with the SweeTart flavor and used cherry and orange to color and flavor the cookies. It's a decidedly delicious difference that you really should try.

Here are her cookies and the cake I made with cheated store-bought letters.

Martha Stewart Living Radio Recipe Contest

Check this out from SIRIUS Satellite Radio and Martha Stewart:

Send us your best main-dish Super Bowl party recipe and you could win a trip to the SuperBowl! That’s not all - the winner will also receive a set of Martha Stewart Collection cookware from Macy's, $1,000 to donate to the food bank of their choice, and the winning recipe will be published in an issue of Everyday Food!

Full details on how to enter: www.sirius.com/martha

**I totally love that the $1,000 prize is donated to a food bank! Get on it --these recipes are due by DECEMBER 10th--and send your yummiest recipe for your chance to win~who wouldn't love to see their name in Everyday Food?**

Please Pray

Our landlords, very dear and patient people, are missionaries to Uganda. There has recently been an outbreak of ebola there that has claimed the lives of 3 health workers, and friends of theirs. This is such sad and frightening news. Please pray for their family and team.

Read about this at ParadoxUganda.

My Bread Towel

I love baking bread, and this is my beautiful bread towel covering dough for a Moravian sugar cake I'm making for another post. It's made from an old feedsack that my mother hemmed and added a tab to so it could be hung. It's getting old and worn thin from all the use it's seen over the years. I can't say it's a bread towel only, though-I use it to cover any yeast dough that I make and it's seen it's fair share of rolling pumpkin rolls and holding hot bread or rolls fresh from the oven.

I haven't found another print like it, and I don't expect to, but it will be replaced with another feedsack equally as pretty. I imagine when the time comes I'll wash it one last time and fold it gently to keep away in my grandmother's hope chest.

Lehigh Valley Wine Trail

We're not Napa, but the Lehigh Valley certainly has it's share of excellent wineries. The Lehigh Valley Wine Trail is full of information on the wineries here in Eastern Pa--sharing events, news and even a cookbook, covered HERE by CBS!

If you live in or near the Lehigh Valley, you'll want to check out this site.

Asian Flavors of Jean-Georges, Revisited

I've already written about the Blog, now let's get to the book.

This is another cookbook that I read like all the others, from cover to cover. I loved each and every page! The story of how Jean-Georges came to fall in love with Asian cuisine is wonderful and adventurous. The photographs are beautiful; full of color and very telling about life in Asia from a food-lover's view.

The recipes are fabulous; full of color themselves and complex in flavor without being difficult to reproduce. The directions for each were clear and easy to follow.

I made Chicken Samosas with Cilantro-Yogurt Dip, and I'd recommend this recipe very highly. The deep and spicy flavors of the samosas combined with the brightness of the yogurt dip was a perfect marriage and, like Jean-Georges, I would insist that the samosas be dipped before each and every bite. The samosas certainly stand alone, but the dip pulls them up to a whole new, and delicious, level.

The truest test was my 3 year-old son, who couldn't stop eating them! Yes, they are spicy, and he knew it-asking for a drink after each bite-but he had no restraint whatsoever, and I must agree with him on this!

I look forward to making many more of the recipes within the pages of Asian Flavors of Jean-Georges and urge you to get a copy of your own.

Chefs for Humanity

CHEFS FOR HUMANITY FIGHTS HUNGER
THROUGH ON-LINE AUCTION WITH CHARITYBUZZ.COM
NOVEMBER 14 - DECEMBER 10
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Celebrity Chefs to Offer Private Cooking Lessons, Meals Prepared in Your Home, Private Parties in Upscale Restaurants and More!

NEW YORK, November 8, 2007 - Put your money where your mouth is November 14 - December 10 and support Chefs for Humanity during an on-line, one-of-a-kind auction with charitybuzz.com. Join some of the world's most renowned celebrity chefs as they offer their culinary skills and share cooking secrets to raise funds to help stop hunger around the world.

"We're thrilled to present this unique and creative way to help fight hunger and we encourage everyone to take part in this exciting fundraiser," said Diane L. Burstein, acting director of Chefs for Humanity. "Our chefs are planning some fabulous culinary experiences for you and your taste buds."

Celebrity chefs include Chefs for Humanity president/founder Cat Cora, Katie Lee Joel, Rick Bayless, Robert St. John, Ming Tsai, Christine Pirello, Dean Fearing, Charlie Ayers and Diane Henderiks. Auction items include:

- Cat Cora and Katie Lee Joel: Billy Joel Concert in New York and dinner at Bon Appetite.

- Charlie Ayers: In-home dinner with wine pairings for 20 people in the San Francisco area.

- Dean Fearing: Chef's Table for eight at his new establishment, Fearing's Restaurant, in the brand new Ritz Carlton in Dallas, TX.

- Christina Pirello: In-home cooking class for 10 people within the Philadelphia, New Jersey, Delaware or New York region (winner can pay for travel expenses if out of the region). The theme for the class is "Cooking to Relieve Stress and Tension," focusing on foods that make stress tougher for us and the foods that help us handle it with grace. The package also includes a signed copy of her newest book, Cooking the Whole Foods Way. The winner is responsible for food costs.

- Ming Tsai: Tasting Dinner with wines for six at Blue Ginger in Wellesley, MA. The lot also includes a meet and greet and four autographed copies of Ming's book, Master Recipes .

- Rick Bayless: Gift Certificate for dinner for two at Frontera Grill in Chicago, IL, a tequila tasting, products from the food line Frontera Foods and a signed cook book.

- Bobby Flay: Dinner for four at Mesa Grill and a signed copy of Boy Gets Grill, Grilling for Life and The Mesa Grill Cookbook.

- Diane Henderiks: In-home healthy cooking demonstration for up to 20 guests. An entertaining and educational experience, the winner and friends will learn all about healthy cooking and nutrition while sampling a 4 - 5 course meal with wine.

To participate, log-on to http://www.charitybuzz.com/ beginning November 14, locate the Chefs for Humanity auction and start bidding.

Your participation will help support Chefs for Humanity's vital programs, including "A Chicken in Every Pot" and the partnership with the United Nation's World Food Programme, which launches in December with an exploratory field visit to Nicaragua and Honduras.

Chefs for Humanity is an alliance of culinary professionals and educators working in partnership with United States and global organizations, providing nutrition education, hunger relief and emergency and humanitarian aid to reduce hunger across the world. For more information, visit http://www.chefsforhumanity.org/.

Match & Win Dreamhouse Game

Check this out: If you already purchase items from Goya, Tyson or Reynolds Wrap, you may be on your way to winning a $500,000 Dreamhouse!

The Match & Win Dreamhouse Game is simple; purchase participating products from the three aforementioned companies, look for game pieces, match two halves together, and win one of over 3,000 prizes--that's over $1,000,000 worth of loot--or a dream home worth $500,000. Fun!

A Culinary Vacation

Nathalie Delalande of Wine and Prestige has passed on information about fabulous looking culinary vacations in a chateau in France, featuring a chef with the Ritz.

Read about these here, and visit their website to learn more about the many types of packages, including wine tours, that they offer.

Now, if anybody wants to know what to get me for Christmas...

Veggie Wednesday: The Greater Reading Vegan Society

The Greater Reading Vegan Society, begun August 2007, has potluck dinners at least once a month, usually on a Saturday at 6 or 7 pm. We are also planning a number of events and small trips.
Founding members are Caroline Kligge and Neil Brantley.

Contact through Caroline at
carolinekligge (at) yahoo (dot) com orPhone 610-741-3972 to find out more info!

Vegetarians of course are welcome~~Everyone is welcome.
We're a fun, easy-going group wanting to share good food, and spread the word of plant-based diets.

R,S,C! #36 Recipe

OK, all you chickens ... I played. I hate that I had to use the flash for this photo, but my camera wasn't doing the right thing without it--someday I'll have my own personal photographer.

So, what is this? Sweet Potato Fries on the bottom, a Turkey-Scallion Roll set on it and it's topped with a Tart Cranberry Sauce and Fried Scallions.

Do I have a recipe? Nope. Basically I peeled and cut up 4 sweet potatoes, fried them in hot oil and salted them to taste. The turkey rolls are turkey breast fillets that I pounded thin, seasoned well with coarse salt and freshly ground pepper and topped with sliced scallions before rolling up. I floured them, salted and peppered again and fried the same way as the potatoes.

The cranberry sauce is 1 cup of fresh cranberries, 1/2 cup of apple juice, 1/2 cup of cranberry-pomegranate juice and 1/4 cup of sugar combined and simmered until thick.

I Love Good Mail

...and yesterday was one of those, "I need good mail" days.
Everyone needs a Southern friend to send them nuts they've grown themselves. Don't you think?
These are some of the prettiest pecans I've ever laid eyes on.



Thanks K. :O)

Very Expensive Pestilence

Looks like Serendipity 3 will need to sell quite a few of those $25,000 Haute Chocolate desserts - the New York Health Department has closed the shop ... STORY HERE.

Veggie Wednesday: Offerings at Balasia

This just in: Balasia is serving Thanksgiving dinner!

This is from a letter to Lehigh Valley Vegetarians:

For those of you who may not know, there is a vegan restaurant in Emmaus:

Balasia- A Green World Cafe
500 Chestnut St.
Emmaus, Pa

We specialize in vegan, organic and locally grown cuisine.
Check out our beautiful web site www.balasia.net for daily menus!

*ALSO*
Healthy Holiday meals available now!
Please call: Balasia at (484)330-6405 for details

Here is part of the Holiday Menu:

vegan turkey
honey mustard tofu
cranberry ginger sauce
rosemary walnut stuffing
garlic miso mashed potatoes
wasabi miso mashed potatoes
thai mashed potatoes with coconut milk and cashew butter
vegan gravy
vegan mushroom gravy
basil and wild rice stuffed acorn squash
baby bok choi- steamed
cranberry and almond stuffing
sweet potato pie
pumpkin cheesecake
pecan pie

Vegan and delicious gluten-free also available!

ALSO-make your reservations for Thanksgiving day;
Seatings every hour from 12 pm -8 pm


Thank You-
Wendy Landiak, Proprietor

Ready, Set, Cook! #36

Click the icon above for complete rules. One change is that you can send your recipe to me to be posted here if you don't want to post on your own blog. I know it's not the first Tuesday of the month, but we haven't played in so long, I didn't want to wait until after the hectic holiday season to play again!

So, in honor of Thanksgiving coming up for us Americans, these three ingredients should blend together pretty well!

turkey breast
whole cranberries
sweet potatoes or yams

I'm all over this one!

See you next Tuesday with submissions!

Do you lead, or follow?

Recipes, that is?

When you find a recipe, do you follow it to the letter, make slight changes, or use it purely for inspiration?

I can say for myself, I almost always change recipes around, and most times I pop a cookbook open to get inspiration or have a rough guideline for a dish. Baking is not an exception for me--I still use a recipe for approximations rather than as gospel.

What about you?

Baby Girl is One

Lara's first birthday was yesteray--here's my girly eating her cake!

$25,000 Dessert

You have GOT to be kidding me.

Read this story about the recently developed Guinness World Record fetching $25,000 dessert invented by a New York restaurateur (Stephen Bruce, owner of Serendipity 3) and then tell me that you can actually stomach the thought of such a thing.

Think of it this way--I feed my family (8 during the week--9 on weekends) for about $500 a month. That means that the payment for just ONE of those desserts could feed us for 50 months--that's 4 years and 2 months.

I am definitely in the wrong business.

Veggie Wednesday: Lehigh Valley and Beyond Vegan and Vegetarian Friendly Restaurant Listing

Len Frenkel, fearless leader of the Lehigh Valley Vegetarians, sent out a list of veggie-friendly restaurants not too long ago, and I expanded a bit on what he sent. I've added addresses, phone numbers, and web pages where available so these fabulous places are easier to find. Give one or two a try and please let me know if there are corrections to anything so I can keep this list up-to-date for everyone!
If you are not aware of the LVV, sign up for their newsletter at:

frenkel (at) rcn (dot) com (add the appropriate @ and .)

and tell Len I sent you. Also, when I asked what was new with the LVV, Len had this to say: "...we just participated in our first Bethlehem Halloween Parade on Sunday, the 28th with great success. Signs, banner, costumes and LVV T-shirts all contributed to people becoming aware of our existence..." Awesome, isn't it?!
***I'm adding another resource here, theLVMenus--a site dedicated to Lehigh Valley restaurants with links by location or cuisine. Check out the site and click on Cuisines to find vegetarian and vegan locations.

Veggie-Friendly Restaurants of the Lehigh Valley, and beyond
Amazon Café
1894 Catasauqua Rd
Allentown, PA 18109
(610) 264-0996

Apollo Grille
85 West Broad Street
Bethlehem, PA 18018
610-865-9600

Arnold’s Way
319 West Main St
Lansdale, PA 19446
(215)361-0116

Balasia A Green World Cafe
500 Chestnut Street
Emmaus, PA 18049
(484) 330-6405

Bay Leaf Restaurant
935 W Hamilton St
Allentown PA 18101
(610) 433-4211

Bethlehem Brew Works
569 Main St
Bethlehem, PA 18018
(610) 882-1300

Betty’s
129 West Main Street
Kutztown, PA 19530
(610) 621-2642

Blue Sky Café
22 W. Fourth St.,
South Bethlehem, PA
610-867-9390

Bridgeworks Irish Pub & Grille4 New St
Bethlehem, PA 18017
(610) 868-1313

Café Origins
107 Broadway
Jim Thorpe, PA 18229
(570) 325-8776

Cali Burrito
3104 Hamilton Blvd
Allentown, PA
(610) 351-1791

Candle Café
1307 Third Avenue at 75th Street,
New York, New York 10021
(212) 472-0970

Candle 79
154 East 79th Street near Lexington Avenue
New York, New York 10021
(212) 537-7179

Carried-Away Café
3360 Airport Road
Allentown, PA 18109-9302
(610) 443-0850

China King Restaurant3033 W Emmaus Ave
Allentown, PA
(610) 709-0960


Damascus
449 North 2nd Street
Allentown, PA 18102-3101
(610) 432-2036

Eastern Chinese Restaurant3926 Linden St
Bethlehem, PA 18020
(610) 868-0299

Essene Market & Cafe
719 South Fourth Street
Philadelphia, PA 19147
(215) 922-1146
fax: 215.922.5150

Everybody’s Café
905 Main St
Stroudsburg, PA 18360
(570) 424-0896

Expressly Vegetarian Café
7th Day Adventist , lunch only
8700 Germantown Ave.
(off of Rex Avenue)
Chestnut Hill, PA 19118
215-247-6700

Fiesta Ole
1116 Chestnut St.
Emmaus, PA 18049
(610) 966-5522

Govinda’s Café
1408 South Street
Philadelphia, Pa 19146
(218) 985-9303

Grille 3501
3501 Broadway
Allentown, Pa 18104
(610) 706-0100

House of Chen
732 W Hamilton St
Allentown, PA
(610) 439-1330


Hunan Springs
4939 Hamilton Blvd
Wescosville, PA 18106
(610) 366-8338


Kingdom of Vegetarians
129 N. 11th Street
Philadelphia, PA USA
(215) 413-2290

Kow Thai Takeout1201 W Linden St
Allentown, PA 18102
(610) 770-9100

LoBaidos
442 N 8th St
Allentown, PA 18102
(610) 820-7570


Mangia Italian Restaurant
2407 Mickley Avenue
Whitehall, Pennsylvania, 18052
(610) 821-8220
Fax: (610) 821-4570

Mangos
3750 Hamilton Blvd.
Allentown, PA 18103
610.432.2025
610.432.4420

Mary Margaret’s Kitchen & Tea Room
500 Chestnut St
Emmaus, PA
(610) 965-9988


Nan King
704 W Emmaus Ave
Allentown, PA 18103
(610) 797-7075


Nawab
13 E 4th St
South Bethlehem, PA
(610) 691-0388

New China Carry Out501 2nd St
Catasauqua, PA 18032
(610) 266-8000

Nutricurean
1101 Woodland Rd.
Wyomissing, PA 19610
(610) 898-0745


Olive Branch Cafe & Restaurant
355 Broadway
South Bethlehem, PA
(610) 814-0355

Oriental Gourmet
Black River Rd & Route 378
Bethlehem, PA
(610) 868-3333

Palace of India
302 Main St
Emmaus, PA, 18049
(610) 965-0466

Panera Bread
3301 Bath Pike
Bethlehem, PA 18017
(610) 866-9802
(610) 866-9804 fax

Paolo’s
2418 Cherryville Rd
Northampton, PA, 18067
(610)261-1980

Petra Mediterranean
81 West Broad Street
Bethlehem, PA 18018
(610) 866-3901

Phenom
161 Northampton St
Easton, PA
(610)258-9777


Pho Vung Tau
150 Union Blvd
Allentown, PA
610 433-3405

Pistachio Bar & Grille
341 S Cedar Crest Blvd
Allentown, PA 18103
(610) 435-7007

Singapore Kosher Vegetarian Restaurant1006 Race St
Philadelphia, PA 19107
(215) 922-3288
Fax: (215) 922-3288

SOGO Fusion Lounge237 Northampton Street
Easton, PA
(610)250-0198

SuTao Café
Great Valley Shopping Center
81 Lancaster Avenue
Malvern, PA 19355
(610) 651-8886


Syb's West End Deli
2151 W Liberty St
Allentown, PA 18104
(610)434-3882


The Café
221 W. Broad St.
Bethlehem, PA 18018
610.866.1686
Tortilla Flat
500 Main Street
Bethlehem, PA 18018
610-868-8903

Touch of Thai123 N 2nd St
Easton, PA 18042
Phone: (610) 250-0716

Vegan Treats
1444 Linden Street
Bethlehem, PA 18018
(610)861-7660


Water to Go: Diet and Nutrition Center
1315 Tatamy Road
Easton, PA 18045
(610) 438-2865

Wert’s Café515 N 18TH St
Allentown, PA 18104-5018
(610) 439-0951

Wildflower Café & Gallery
316 S. New Street
Bethlehem, PA
(610) 758-8303


Zabower’s
620 Main St. Hellertown,
610-838-2220

Zen Palate

Union Square Location
34 East Union Square
New York, NY 10003
Delivery (212) 614-9291
Reservations (212) 614-9345
Fax (212) 614-9401

Theatre Location
663 Ninth Ave. (at 46th St)
New York, NY 10036
Phone (212) 582-1669
Fax (212) 582-1708

Lincoln Centre Location
2170 Broadway (at 76th St)
New York, NY 10024
Phone (212) 501-7768
Fax (212) 501-7867

Product Review: Dawn Simple Pleasures

I recently received Dawn Simple Pleasures from Charlie Kondek at Hass MS&L to check out and review. Man, is this stuff GOOD! It really works, as I knew Dawn would anyway, but the air freshener really surprised me in it's effectiveness. There's an air freshener built right into the bottom of the bottle--little scent beads that don't melt (I worried about that when I first opened it) and scent the area for a LONG time. The kitchen smells so good, this Dawn is something I'll most definitely be purchasing again and again.
It comes in three scents:

Water Lily & Jasmine
Apple & Pear
Lemon & Tangerine

and each one is one I want to try.

Veggie Wednesday: New Potato Salad with Hazelnuts

New Potato Salad with Hazelnuts
6 servings
Printable Recipe

2 lb small new red potatoes (about 12 to 18 potatoes)
1 c hazelnuts
2 T chopped fresh chives
2 T chopped fresh parsley

Vinaigrette
2 T red wine vinegar
1/4 t Dijon mustard
1/2 t salt
Freshly ground pepper to taste
4 T olive oil
2 T hazelnut oil

Preheat oven to 350'F Scrub but do not peel potatoes.
Steam potatoes until tender, 15 to 25 minutes, depending
on size. Set aside until cool enough to handle.
While potatoes are cooling, spread hazelnuts on baking sheet.
Toast at 350'F for 10 minutes.
Rub hot hazelnuts in towel to remove skins.
Chop nuts coarsely.
Cut potatoes in quarters or eighths.
In large bowl, combine nuts, chives, and parsley.
Whisk vinaigrette and drizzle over salad. Toss gently.
Serve warm or at room temperature.

To make Vinaigrette: In small bowl, combine wine vinegar,
mustard, salt and pepper. Whisk until blended.
Gradually whisk in olive oil and hazelnut oil in a thin stream
until blended.

Victoria Magazine - July 1993

Harumi's Japanese Home Cooking

If I were to use one word to describe Harumi Kurihara's second cookbook, Harumi's Japanese Home Cooking, it would be, "essential". It is 160 pages of bliss. Ms. Kurihara's writing is clear and concise, enabling even the most novice cook to delve into the realm of Japanese cooking with the greatest of ease and complete success.

Harumi Kurihara has become an icon in Japan, and it's easy to see why. Her detailed techniques and stunning photographs convey her love for cooking and draw the reader in.

The book begins with Japanese cooking techniques to help you get started, (and leaves me wanting a ginger grater) and is rounded out with a glossary at the end. Throughout the book there are Harumi's Hints, Ingredients Notes and Menu Planning tips as well as a full section on menu planning at the back of the book and a short, but very informative, section on Bento-or Japanese lunch boxes. There is nothing this book doesn't have to set you on your way to creating beautiful Japanese meals in your own home.

Beyond the miso soup variations, my personal list of must-makes includes Japanese Green Tea Risotto, Pork in Crispy Breadcrumbs and Grilled Salmon "Yuan" Style.

Harumi's Japanese Home Cooking is available in stores on October 2; don't miss the chance to pick up your own copy!

This is one of the many wonderful recipes you'll find in this book:

SALMON ROE RICE WITH SALMON FLAKES

½ lb. fresh salmon, seasoned with salt and grilled until cooked
1 tablespoon sake
1 teaspoon light soy sauce
6 tablespoons of toasted black sesame seeds
1 ¾ cups hot cooked rice
Ikura (salmon roe)—to taste (can be found at Japanese grocery store)
Chopped spring onions or chives to garnish

Discard any skin or bones on grilled salmon and break it apart into small “flakes”
Transfer the salmon to a small pan and pour sake on top. Put on stove top on medium heat and cook until warmed through. Flake into finer bits and add the light soy sauce.
Turn of the heat and add the sesame seeds. You can either mix them in or just sprinkle on top.
Put the cooked rice into individual bowls and divide the salmon flakes on top of each bowl. Add a spoonful of sesame seeds and garnish with chopped spring onion or chives

Serves 2-4

Asian Flavors of Jean-Georges

Jean-Georges, prolific restaurateur and cookbook author, has written yet another tome. His newest book, Asian Flavors of Jean-Georges, focuses on a cuisine that he has so well mastered and shares recipes from his restaurants--Spice Market, 66, and Vong.

I love the website devoted to his many restaurants; the photos are fabulous and each makes me want to travel the world simply to dine at these locations. Don't be fooled, though, by the larger-than-life image painted by his success; he is a self-proclaimed "country boy at heart"--just my type of person. He certainly hasn't lost himself to fame.

Jean-Georges' blog, Jean-Georges Vongerichten, chronicles his life, his work and his thoughts on food. It's a wonderful read so far, and I look forward to many more installments. Please give it a read, and don't miss his book, in stores on October 23rd and something I most definitely want to get my hands on.

Food Remembered

Nothing evokes memories for me quite the way that food does. It has the ability to transport a person to another time and place. The ability also, to resurrect loved ones long since departed.

Just the aroma of my great grandmother Barnes' Brown Sugar Cookies transports me to her tiny kitchen in her tiny house in Tipton, Indiana. Visions of her working at the table with her large stoneware bowl dance in front of me with surprising clarity.

A single bite of chili, the way dad made it, takes me back to the dining room in the house at Harbor Beach, and calls back my father to the head of the table.

Parmesan flavored popcorn, provided by my Uncle Joel and Aunt Sherry, belongs on Route 25 in Port Hope where I watched fireworks as a child on my summer visits to dad’s home .

Just the mention of Colby cheese puts me at the large oval table in my grandmother Sharp's kitchen with the sounds of locusts and crickets chirping outside the windows on a hot summer night as I sit, surrounded by my brothers, having a late-night snack.

Rice, plain old Uncle Ben's rice, whisks me back to the home of my Uncle Earl and Aunt Mary Jane on the south side of Allentown. Never have I had better rice, and I don't know why ... it must have been the atmosphere.

Chocolate and cinnamon, reminiscent of my grandma Foster's famous chocolate cake, sets me down in her small kitchen in Bad Axe, the scent of Sweetheart soap filling my nostrils and the sound of happy family filling the air. The smell of Tollhouse cookies baking transfers me to Harbor Beach where grandma passed off a just-baked batch to my father for our trip to his new home in Davenport, Iowa.

My mother's fried chicken is the taste of home. In an instant I am a teen again, filling my plate to the chatter of my loved ones and friends on Christmas Eve at mom's buffet-style celebration.

The enjoyment and satisfaction that comes from eating something I love is magnified when sharing it with someone else, and the memory left is a result of that sharing.

This then is my simple truth; food shared is food remembered.

Garlic, How I Love Thee

"Do not eat garlic or onions; for their smell will reveal that you are a peasant."
Cervantes, Don Quixote (1614)

Peasant I am, then!

When I was in culinary school, we were taught to start nearly every savory dish with the almighty trilogy: clarified butter, garlic and shallots. We would spend countless hours peeling and mincing garlic by hand, most often with our chef's knives. I would go home, reeking of garlic, and hoping my husband and two small daughters, wouldn't mind.


"No one is indifferent to garlic. People either love it or hate it, and most good cooks seem to belong in the first group."
- Faye Levy

Once our class took over running the restaurant, we would encounter specific requests from customers--no sauce, no salt, leave off the olives--and things of that nature. One night, however, the maître d' walked in and inquired of the chefs on the line which dishes were made without garlic. The normally bustling kitchen came to an immediate standstill as we all turned to stare, open-mouthed, at this ludicrous notion. Our professor looked confused for a mere moment then turned abruptly and started barking orders. Whatever this customer would get, it would be fresh--but sadly, to my palate--tasteless.


"There are many miracles in the world to be celebrated and, for me, garlic is the most deserving."
Leo Buscaglia

I cannot imagine asking for a dish without garlic; in fact, there is hardly a savory dish I make--no matter what the recipe states--without the addition of garlic, and when I realize it is absent from the recipe, I always wonder why. It is fundamental to cooking; it is both complex and simple, making it a truly indispensable food. Food? Yes, FOOD; not herb, accompaniment, spice or seasoning. Garlic is, in and of itself, a highly desirable and much loved food. Italian, French, and German food would be nothing without it. Aioli would cease to exist. The travesty that the world would be without garlic is unfathomable. A day without garlic is like a day without air…if you don’t agree, that’s OK, I’ll forgive you. After all, we can’t all be right, can we?


“It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking.”
X. Marcel Boulestin

The history of garlic dates back to anywhere between 4000 and 6000 years ago, depending on which source you are using. I would love to think that garlic was growing right alongside the tomatoes and olives that I dream were the first vegetation planted by God. It may be a relative of the onion, it may not have been eaten at first (some wouldn’t touch it beyond medicinal purposes), and some may think it to be “stinking” (poor misguided Henri Leclerc). I, however am of like mind with Louis Diat.


“Without garlic I simply would not care to live.”
Louis Diat (1885-1958)

I’ll not bore you with details of the full history--you can find that for yourself in a simple Google search--I will, however, share a recipe and a few more quotes with you.

Garlic Soup with Chicken

Ready In: 1 hour
Serves: 6-8
Printable Recipe

1 whole chicken - about 2 1/2 to 3 pounds, cut up
2 carrots peeled and diced
2 stalks celery diced
1 large onion diced
2 heads garlic - peel 10 cloves and set aside
1 bay leaf
1 teaspoon thyme leaves
Freshly cracked pepper and Kosher salt
4 Tablespoons butter
2 Tablespoons flour

1. Put vegetables in the bottom of a large soup pot and add chicken, unpeeled garlic cloves (a little more than 1 head of garlic) and herbs. Cover with water and bring to a boil. Turn heat to a simmer and cook for 45 minutes or until vegetables are tender.
2. Remove chicken and garlic cloves and set aside.
3. Strain broth and return to pot. Bring to a simmer and cook until reduced by about one-third.
4. When chicken is cool enough to handle, chop into bite sized pieces and set aside.
5. Squeeze softened garlic from skins and add 1 teaspoon Kosher salt. Mash into a paste (a mortar and pestle works well for this) and set aside.
6. Heat butter in a small skillet over very low heat. Add the 10 peeled garlic cloves and cook until cloves just begin to brown. Remove cloves with a slotted spoon and add to mashed garlic and mash these together as well.
7. Add flour to butter and whisk until a paste forms. Add mashed garlic to flour and butter and whisk until well combined. Add all to chicken broth. Heat until slightly thickened and add chopped chicken back into the pot. Season with salt and pepper as desired.

*(posted in several forms all over the 'net!)

“Provençal cooking is based on garlic. The air in Provence is impregnated with the aroma of garlic, which makes it very healthful to breathe. Garlic is the main seasoning in bouillabaisse and in the principal sauces of the region. A sort of mayonnaise is made with it by crushing it in oil, and this is eaten with fish and snails. The lower classes in Provence often lunch on a crust of bread sprinkled with oil and rubbed with garlic.”
Alexandre Dumas (1802-1870) Grand Dictionnaire de Cuisine


"The rabble who had joined the people were overcome by greed, and the Sons of Israel began to wail again, 'Who will give us meat to eat?' They said, 'Think of the fish we used to eat free in Egypt, the cucumbers, melons, leeks, onions and garlic! Here we are, wasting away, stripped of everything: there is nothing but manna for us to look at."
- The Bible (Numbers 11: 4-6)


“There are five elements: earth, air, fire, water and garlic.”
Louis Diat

Happy Birthday To Me

I've been thinking about 39 for a while now. There are several ways to think of this age--I could be pouty and say this is my "last" birthday, never adding another number to 39 each year after this. I'm not so narcissistic as to be that way.

I could also say that I've been three years old 13 times. Not sure that's much fun, though.

I could be thirteen 3 times. Nope--teen years, *shudder*--I don't want to relive those.

I'm one less than forty. I'm one day younger than Rachael Ray. I'm now older than my sister-in-law (and she will most certainly stop by my blog to remind me!)

I was born in a year that was hugely pivotal for this country, 1968. I'm hoping I've had the same force of impact on someone else's life, in a good way.

Doing nothing today at all--same stuff, different day--it's all different when you get older, isn't it?

On Her Way

Little girl...


...all grown up.

Just dropped her off at college today. That's 2 people gone from my home, but it sure feels like more. So many left to take care of, you would think the busyness of it all would help. Where did all that time go?

ALL DONE!

Long story very short--the surgery took 6 hours. The wrist is plated and pinned and the hip/SI joint has a 15cm (6") pin throughout.

He WILL WALK--his nerves are showing damage on the left to his foot so he may have a "foot drop" that will need therapy and possibly a lift in his shoe. The wrist will take at least a year before he can use it, and he will not be able to do ironwork ever again. It takes too much balance, which he will no longer have, and too much strength and flexibility in his wrist--which is gone, too.

Now we wait to see how his lungs are doing before they can remove the vent and send him WAY CLOSER for therapy. Maybe 4 days, maybe a week--nobody knows right now.

So, WHEW! Biggest hurdle over--NO MORE SURGERIES NEEDED--and we can move on--slowly, but ever so surely.

Happy Birthday, Number One Son!

Declan is 8 today! Happy Birthday, sweetheart.

Veggie Wednesday: Earthbound Farms Cookbook

I recently received a copy of The Earthbound Farm Organic Cookbook, Food to Live By, by Myra Goodman with Linda Holland and Pamela McKinstry, from Lillian Margolin, an intern at Earthbound Farms. As soon as I had pulled the book from it's box, I started reading and couldn't stop. I even found myself reading it by candlelight that evening so I wouldn't disturb my infant daughter sleeping nearby.

I was captivated by the story of the young couple, Drew and Myra Goodman, living on a farm in exchange for property improvements, and selling raspberries to help pay the bills. Captivated because it's exactly the sort of thing I would do myself.

It's hard to believe that Earthbound Farms came from such meager beginnings considering just how large they are now. I think one of the most fun facts about them is that they were the first to introduce and sell pre-washed bagged salads. I don't know of anyone who hasn't purchased bagged salad, and it was neat to read that Earthbound Farms is where that idea was born.

This cookbook has quickly become one of my favorites, and I can see myself turning to it often. The recipes are fabulous--there is no ingredient so foreign that it can't be found--or at least a suitable replacement--nearby. The instructions are very clear and easy to follow and each recipe has a little history or fact written about it. That's something I truly appreciate, since the recipes in my own family cookbook all have a little something written about them. That extra makes the book very personal and also tells the reader that each recipe has actually been made, and loved, by the author, Myra Goodman.

The photos are beautiful and story-telling. This book is not just packed with over 260 delicious recipes, it's full of helpful tips and interesting facts; Myra's 'Four Food Choices I Live By' is something everyone should read, and heed. I also love that it's not just a cookbook, the story it begins with could easily stand on it's own.

A short time ago an acquaintance suggested I use 'X-Product' on my tomatoes, and I just nodded politely, all the while thinking, "WHY would I put a chemical on, in or near my food and then feed it to my family?" No thanks--garlic and marigolds planted near my tomatoes have provided all the protection I need. Reading this book has made me feel completely vindicated in my own gardening practices, which I didn't really see as organic until now.

This is one of the many, many wonderful recipes from Foods to Live By. I made this granola (which can also be purchased at the Earthbound Farms website) just before my oldest daughter took off on a camping trip. She and her friends loved it, as did the rest of my family. So we've eaten it straight up, as a cereal with cold milk, and as a hot cereal one morning. The only thing I did differently was to use chopped, dried apricots in place of the raisins; I love raisins, but I have a few 'raisin-haters' here.

Earthbound Farm's Famous Maple Almond Granola
Makes about 8 cups

4 1/2 cups (18 ounces) old-fashioned rolled oats (not instant)
3/4 cup (3 oz) shelled, raw, unsalted sunflower seeds
1 1/2 cups slivered or coarsely chopped raw almonds
2 tablespoons ground cinnamon
1 1/4 cups pure maple syrup, preferably Grade A Dark Amber
1/3 cup canola oil
1 cup raisins

1. position a rack in the center of the oven and preheat the oven to 325° F.
2. Place the oats, sunflower seeds, almonds and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil and stir until all the dry ingredients are moistened.
3. Spread the granola on a roughly 12 by 17-inch rimmed baking sheet. Bake the granola until it begins to brown, about 25 minutes, then stir it with a flat spatula. Let the granola continue to bake until it is light golden brown, dry and fragrant, 15 to 20 minutes longer. Stir the granola at least once more as it bakes and watch it carefully during the final minutes because it can burn quickly.
4. Place the baking sheet on a cooling rack, add the raisins, and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored at room temperature for up to 1 month or frozen for up to 6 months. You can serve the granola straight from the freezer. It doesn't get hard and it thaws almost instantly--just pour on some milk.

You can purchase your own copy of Foods to Live By from the Earthbound Farms website or at Amazon.com. If you love vegetables, if you're striving for a healthier body and earth, please pick up a copy of this cookbook, you'll come to appreciate and love it as much as I do!

Veggie Wednesday: Fried Green Tomatoes

I adore fried tomatoes--green or red. My mom, being from an area of Indiana with a large Southern influence, talked about these often when I was growing up. Only thing that would make this better would be ham with red-eye gravy and grits.

Fried Green Tomatoes

1 egg
1 T milk
1/3 c flour
1/3 c cornmeal OR breadcrumbs (that's simply a preference thing)
1 t salt
1/4 t paprika
1/8 t cayenne pepper
1/8 t black pepper
3 firm green or under ripe tomatoes
oil for frying

Beat egg and milk together well. Mix flour, cornmeal or breadcrumbs and spices--(My own way is nothing but salt and pepper-add the other spices only if you'd like to). Core tomatoes and cut into thick slices-about 4 per tomato. Dip slices in egg and then flour mixture to coat. Heat 1/4 inch of oil in a large skillet (cast iron works beautifully for this!) until hot. Brown tomatoes on both sides and drain well. Serve immediately.

Now I'm going to see if any of my green tomatoes are big enough for this!

A Different Eight

Elizabeth over at Mom Cooks has come up with a little twist on the Eight Things meme. She's listing her 8 favorite things to eat, and even though I did something similar not too long ago, I'll do it again, 'cause I love food. I won't tag anybody since this seems to have made the rounds, but feel free to list your own 8 in the comments!

I'm a bit of a food purist-definitely not a snob-but I do like just plain food, so not many of these will be anything pre-packaged or prepared.

1) Tomatoes. Tomatoes had to have been the first thing planted by God-no contest.

2) Olives. Those were second ;o)

3) New potatoes. Yum--I can eat these plain--cooked, of course.

4) Goat's cheese. What is the world without it?

5) Chicken. Just about any form will do. Nothing beats a slow roasted bird, though.

6) Garlic. No brainer. I know it's not really a food itself, but it's so necessary to the flavor of so many things. I know when it's there, I miss it when it's not.

7) Ben and Jerry's New York Super Fudge Chunk. I've eaten a whole pint myself before. Not for some time now, but when I was pregnant with my third child, I ate a pint nightly for the last month of my pregnancy. Scary. She seems fine, though.

8) Pissaladiera. I could probably eat this daily. I may not have anyone to talk to, but it's worth it.

Veggie Wednesday

I know I've mentioned Vegan Treats before, but this time is different. Usually when I walk by, they're closed. Last week, I was fortuitous enough to be walking by when they were open.

I purchased the most sinful looking dessert I laid eyes on and asked after I paid what it was. That's telling, yes? He told me "Brownie Chunk Cheesecake". Of course. I mean, what else would you call something loaded with mini brownies on the top? Heaven? I bet they thought of that. I certainly thought it once we started devouring it. It was a mini version of the full-size that they have pictured on their site (go to the main page, click on cheesecakes and then Brownie Chunk) except that mine looked better. I mean, really; this is one time that the real deal was far better than the photo.

There isn't any way you would know that it was completely vegan, either. No wonder they've won awards and been featured in numerous magazines. The kids and I could have used a full-size cake, but I figured this little one would be the tryout. We'll definitely be going back; after all, the kids had that thing gone so fast I NEED to get another for a photo! I tried to take one, honestly, but the batteries in my camera were dead, so we were forced to eat the cheesecake right then and there.

If you're lucky enough to live between NYC and Philly, check out the website (check it out anyway) for a spot near you that carries these wonderful confections!

Fiber One Raisin Bran Clusters

My latest acquisition (haha) from Hass MS&L was a box of Fiber One Raisin Bran Clusters. I have to say this, raisin bran is my favorite cereal, so there was no way I was going to turn down the chance to do this review. I'm not sorry in the least, either. This is just good cereal. It has a nice balance of crunchy flakes, light sweetness and isn't overloaded with raisins. Just right. The extra fiber doesn't hurt, either.

Fiber One Raisin Bran Clusters was provided by Charlie Kondek of Hass MS&L. This is not a paid product endorsement.

Pasties

While researching the Harry Potter books for my HP-inspired recipes, I came across Cornish Pasties several times. In my family, being from Michigan, we've always made Michigan Miner's Pasties, a direct descendant of the traditional pasty made in Cornwall, England.

My taste buds being so easily influenced by simply reading about food, I had to make a batch. Mine were the UP (Michigan-Upper Peninsula) version, but I really like this page about the Cornwall kind (and Connie-who shares her recipe and step-by-step photos, is absolutely adorable). Ken Anderson has an awesome site devoted entirely to the pasty! Good reading.

I have NOT been idle!

Rather, I have been researching, concocting, conjuring and otherwise devising recipes and writings for Harry Potter posts over at Cookies to Caviar, my Disney Family.com blog. Go check it out if you can, and comment there if you would!

It's been a complete BLAST doing this, and I don't plan to stop here. The only thing missing is a chance to ask J.K. Rowling how she really envisioned these foods. I have a few other recipes up my sleeve, and will post them as I get the time to test and photograph them.

Meanwhile, these are photos that would not fit over at my other blog.

Onion Soup
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Butterbeer
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Pumpkin Pasties--one made and one ready to be folded
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My Pumpkin Juice guy
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One "little" mishap-baby playing on the floor while mommy is racing back and forth with flour on my hands--oops!

Shades of Dinner Tonight

There's definitely NO pretension in this house.

Another "Birthday"

It's my Blogging Birthday! I've been blogging here at Cooking with Anne for TWO wonderful years! My first post was on July 4th, 2005 and I've come through so much in those two short years. Life, death, love, friends, family, and FOOD--covered it all.

Thanks, blogging buddies, for reading and being a part of my life-love you all!

Happy Birthday, Loverboy!

My littlest man, Ian Oliver, is 3 today! He shares his birthday with my grandma, who would have been 99 today-whew! Happy Birthday to you, too, Poopsie.

Ian, shortly after birth.

~~~~~~~~~~~~~~~

Ian and big sister Katie (6).

Veggie Wednesday: Pissaladièra

Pissaladièra

Pissaladière (pissaladiera in Provençal) is a beautiful onion tart from Nice that is typically made with sautéed onions on a 'pizza' crust and crisscrossed with anchovies and dotted with black olives before being baked. As fond as I am of anchovies, I don't like their tiny little bones and so, I make my pissaladière with a puree of anchovy and olive spread beneath the onions.

I made this yesterday and it was so delicious. My older girls raved about it and the almost-three- year-old ate his fair share as well. The rest of the kids (as can be expected) turned up their little noses and ate something else for dinner.

Printable Recipe

I use my own 'recipe' for pizza dough, which isn't a recipe at all; it's one of those things I throw together until it 'feels right'. The crust yesterday was superb, if I do say so myself. I can only share with you that it starts with one packet of dry yeast, a cup or so of warm water, about a 1/4 cup of oil (olive, if you have it!), a healthy pinch of sugar, a fair amount of salt and enough flour to make a pliable dough. Once the dough is formed, let it stand for about half an hour under a towel and in a warm spot in your kitchen. Punch it down and form into a 'pizza' round. I have a 16" pizza pan, and that was perfect.

The olive and anchovy paste is similar to tapenade, but not exact.

1 cup of pitted oil cured black olives
1 tablespoon anchovy paste
1 garlic clove

Blend this all together until a fine paste forms. Spread onto the pizza dough.

Before any of this, and while the pizza dough is rising, slice up 3 large yellow onions and mince 2 cloves of garlic. Sauté the onions in a large pan in olive oil until limp. Add the garlic, a generous amount of freshly ground black pepper and a tablespoon or so of sea salt. Continue sautéing until the onions begin to caramelize; don't overdo on the coloring.

Spread the onions over the olive and anchovy spread and top with more black olive halves. Bake in a hot (400 degree F) oven until the crust is browned.

Summer Cooking 101 Part VI, Desserts

Summertime desserts are the best ... as long as you don't have to bake them! It doesn't have to be all fruit, either. Several websites are out there with great no-bake dessert recipes:

Kraft.com -- the list here is to-die-for!

About.com -- Recipes and tips both.

Foodnetwork.com -- Not just desserts! A list of no-cook recipes from start to finish.

A few of my favorites ingredients to keep on-hand for easy summertime desserts:

• Non-dairy whipped topping in tubs
  
• Heavy cream
  
• Yogurt
• Ice cream
  
• Vanilla wafers
  
• Chocolate chips
  
• Sandwich cookies (Oreos)
  
• Graham crackers
  
• Different flavors of gelatin and pudding mixes
  
• Marshmallows
  
• Fresh Fruit
  
• Lemon and lime juice
  
• Honey
  

I posted a really great and simple Honey Lime Melon recipe over at Short Order Mom, and these recipes here are awesome examples of no-cook dessert bliss!

My favorite "Snow Dessert" is within this post.

Mocha Trifle

2 1/2 cups milk
1/3 cup instant coffee-dry
2 pkg instant vanilla pudding mix (3.5 oz)
16 ounces non-dairy whipped cream, thawed
2 loaves pound cake--cubed
Grated semisweet chocolate-about one ounce.
Ground cinnamon

Mix together milk and coffee granules until dissolved-set aside one cup.
Add pudding mixes to the remaining milk mixture. Beat until thickened.
Fold in half of the whipped topping.
Place a third of the cake cubes in a trifle bowl.
Layer with a third of the reserved milk mixture and pudding mixture
and a fourth of the grated chocolate.
Repeat layers twice.
Garnish with remaining whipped topping and chocolate.
Sprinkle with cinnamon.
Cover and refrigerate until serving.
Serves 16
~*~*~*~*~*~*~*~

Rocky Road Freeze
This is all over the 'net with no real author credited.

1 can (14 ounces) sweetened condensed milk
1/2 cup chocolate-flavored syrup
2 cups heavy or whipping cream
1 cup miniature marshmallows
1/2 cup semisweet chocolate chips
1/2 cup salted peanuts, chopped

In small bowl, combine condensed milk and
chocolate syrup until blended.

In large bowl, with mixer at medium speed, beat
cream just until stiff peaks form. Fold chocolate
mixture, marshmallows, chocolate chips, and peanuts
into whipped cream just until combined. Cover bowl
and freeze overnight.

To serve, let mixture stand about 15 minutes
at room temperature for easier scooping, then
scoop into dessert dishes.

I'm a GIRL!

I have been awarded a Rockin' Girl Blogger award by Rippin Kitten!

What she says of me: "...as a self-proclaimed foodie, her site has a lot of great recipes & insights. This is one of her three blogs. Oh, and she has seven children! Seven…whew! "

Now it's MY turn to choose 5 "girl" bloggers. If you've been tagged, place the button up on your site (only if you'd like, of course) and choose 5 other women to be given a Rockin' Girl Blogger Award!

My choices for this award are:

KFarmer at KFarmer & the Dell--K is one of my oldest and dearest "blog buddies". She is a true beauty--inside AND out, a generous and kind spirit. Her garden is to-die-for, her writing is as soothing as a mint tea on a hot day. Her posts make my day--often.

Jenni at One Thing--What's NOT to say about Jenni? She writes in a very enviable way; I wish I had half the talent she does, and this woman is a mother of ELEVEN! Beautiful, scary intelligent, and witty beyond belief ... you must read for yourself.

Krista at Going Gluten-Free--Krista is the other half of my brother, Bobby. She is one heck of a mama; smart, funnneeeeeee, beautiful, and man ... can she COOK! She doesn't just blog gluten-free recipes, she retro fits recipes that she loves and makes them her own.

Dalene at Compulsive Writer-- Another of my oldest "blog buddies", Dalene writes about life-in-general in a not-so-general way. Her stories of kids, friends and day-to-day life along with photos of it all are something you don't want to miss.

Mary at Fireflies and Frogs-- Yet another mom of many, she deserves and award (or two or three). She is steadfast and REAL, and doing it alone. Give her a look.