While perusing Amazon I came across a book entitled Green Stamps to Hot Pants: Growing Up in the '50s and '60s by Genny Zak Kieley.
Being 53 years old I was struck by nostalgia and moved it over to my Amazon wishlist.
Just the thought of S & H Green Stamps brings back beaucoups of memories. I can remember seeing Mother and Daddy sitting at the gray laminate aluminum sided kitchen table with a wet sponge pasting Green Stamps in books. The Dixie Store always gave Green Stamps in those days, maybe the A&P as well, I just don't remember. I know Mother's well used ironing board and iron came from Green Stamps. Our toaster, Mother's first blender and Daddy's wheelbarrow (pronounced wheelbarrel in the south or at least in my house) too. The very last time I remember using Green Stamps was in 1981 when we were putting together Lacy-Jay's nursery. We proudly purchased her Winnie the Pooh toy box with Green Stamps.
This whole Green Stamp curiosity really started when my 39 year old colleague, Michael, casually yelled across the office "what were Green Stamps anyway?" Whoa, he did not know about this wonderful grocery store premium that allowed hard working families the opportunity to shop for "free" things that sometimes were beyond their budget. Afterall, you had to buy groceries, why not shop where they gave you S&H Green Stamps. I am sure this was the criteria that many families used when deciding where to shop. Sometimes I fail to remember how wide the generation gap really is.
So much has changed since the 60's. As a teenager, I recall feeling very privileged to have my own pink princess phone in my room. This "modern" phone also sported a cord and you actually had to stick your finger in the ring to "dial" the number. First graders now arrive at school on the first day outfitted with their very own cell phone and Dora the Explorer backpack with cell phone pouch.
I'm sure everyone longs for their own "good old days". I came of age in the 70's and that will always be the decade to end all decades for me. I love the music, the clothes, the hair, the cars, Richard Nixon, and everything else associated with that wonderful time in my life. That was my decade. Lacy used to say Ronnie and I were stuck in the seventies (SIS), now in 2010 at 28 years old she finally understands why.
Today's recipe is a throwback. If you managed to live through the 70's and never had this cake you don't know what you missed. Those of you that were not fortunate enough to have been a part of the seventies, either by being born too late or living through it in a haze, should give this cake a try. You just might get a tiny understanding of why the 70's was in fact the greatest decade.
Watergate Cake
1 pkg. cake yellow mix
1 pkg. instant pistachio pudding
1 cup vegetable oil
3 whole eggs
1 cup 7-up or ginger ale
1 cup pecans (chopped very fine)
1 tsp. vanilla
FROSTING:
1 box pistachio instant pudding
1 1/4 cup milk
1 (8 oz.) container Cool Whip
Mix cake mix, pudding, eggs, oil, 7-Up or ginger ale and nuts together.
Blend well and beat 4 minutes.
Grease and flour 9x13 pan.
Bake at 350 degrees for 35-40 minutes.
Icing:
Blend all ingredients together and beat until light and fluffy.
Spread on cooled cake.
This cake must be kept refrigerated at all times.
So, until tomorrow...........
S~~~
Thursday, January 14, 2010
Wednesday, January 13, 2010
So Good To Hear From Frances
Loyal readers will remember an earlier post where I have mentioned my good friend and former colleague, Frances. We worked together for several and I will never forget the fun and energy she brought to our office. Today I am posting an excerpt from a recent email. In part because she has shared a great recipe, but mostly because I want to you to enjoy her words as much as I did.
"I have a good one for a chocolate snack - it's kinda like a chocolate bark. One sleeve of saltine crackers - line them on a cookie sheet lined with parchment paper (not wax paper). Just line them up together as best you can - about 6 across and 6 down works pretty well. Melt 2 sticks of butter and 1/2 c. light brown sugar - heat til melted. Drizzle the butter/sugar mixture over the saltines. Bake at 350 for 15 minutes. As soon as you take out of the oven, sprinkle over the mix a small bag of chocolate semi sweet chips - the heat will start melting them - then take a spatula and just smooth over a little bit. Sprinkle a small bag of crushed pecans over the mix. Put in refrigerator just like they are until they set and get hard - they will break up and come right off the parchment paper. It's a great snack - course, with 2 sticks of butter, a pile of poop probably wouldn't be too bad. It breaks up kinda like peanut brittle - it's VERY good. I had to stop making it as I would eat the whole batch before I could give it away. That's it for now. I expect to see this recipe in your blog at some point - probably using Ritz crackers, butterscotch morsels and maybe some Rotel tomatoes on the top - just kidding- but somehow with the Susan twist to it. You really don't have to change it a bit - it's easy - make sure the cookie sheet has a lip, cause the butter can melt over into your oven if you're not careful - and of course, I wasn't. Bye now. Say hi to all for me."
I have to try this, probably this weekend, I am a sucker for that sweet and salty combination.
So, until tomorrow...............
S~~~
"I have a good one for a chocolate snack - it's kinda like a chocolate bark. One sleeve of saltine crackers - line them on a cookie sheet lined with parchment paper (not wax paper). Just line them up together as best you can - about 6 across and 6 down works pretty well. Melt 2 sticks of butter and 1/2 c. light brown sugar - heat til melted. Drizzle the butter/sugar mixture over the saltines. Bake at 350 for 15 minutes. As soon as you take out of the oven, sprinkle over the mix a small bag of chocolate semi sweet chips - the heat will start melting them - then take a spatula and just smooth over a little bit. Sprinkle a small bag of crushed pecans over the mix. Put in refrigerator just like they are until they set and get hard - they will break up and come right off the parchment paper. It's a great snack - course, with 2 sticks of butter, a pile of poop probably wouldn't be too bad. It breaks up kinda like peanut brittle - it's VERY good. I had to stop making it as I would eat the whole batch before I could give it away. That's it for now. I expect to see this recipe in your blog at some point - probably using Ritz crackers, butterscotch morsels and maybe some Rotel tomatoes on the top - just kidding- but somehow with the Susan twist to it. You really don't have to change it a bit - it's easy - make sure the cookie sheet has a lip, cause the butter can melt over into your oven if you're not careful - and of course, I wasn't. Bye now. Say hi to all for me."
I have to try this, probably this weekend, I am a sucker for that sweet and salty combination.
So, until tomorrow...............
S~~~
Monday, January 11, 2010
Elvis and Banana Sandwiches
Elvis Presley - January 8, 1935 - August 16, 1977
All this talk about Elvis's birthday has me thinking about banana sandwiches. After all, he did make the the banana and peanut butter sandwich popular. I'm not really thinking about the banana and peanut butter sandwiches though, I am thinking of banana and mayonnaise sandwiches on what else but white bread as soft as cotton candy.
I am always amazed when I run into someone who has never had a banana sandwich. My son-in-law, Bashar, just looked at me as if I spoke in German when I asked him if he had ever had one. My sister-in-law, Karen, doesn't eat banana and mayonnaise (she isn't mayo friendly), but loves the banana and peanut butter. Ronnie loves his banana sandwiches with a side of potato chips and french onion dip. I am a purist, just a banana sandwich on a plate with a glass of cold milk works wonders for me.
I was raised to slice my bananas in half and then lengths, Ronnie slices his in rounds. Either way
banana sandwiches are a little slice of heaven on white bread.
Now, back to Elvis..........
August 1977 my family and I had the opportunity to see Elvis at the Asheville Civic Center. As thrilling as it was to see a legend live in concert, it was twice as much fun to see him with my little Grandmother, who just happened to be his biggest fan and a charter member of his fan club!! It was the greatest moment of her life.
In memory of the king, share your Elvis memories and banana sandwich secrets with us, come on, I know you have some.
So, until tomorrow.............
S~~~
All this talk about Elvis's birthday has me thinking about banana sandwiches. After all, he did make the the banana and peanut butter sandwich popular. I'm not really thinking about the banana and peanut butter sandwiches though, I am thinking of banana and mayonnaise sandwiches on what else but white bread as soft as cotton candy.
I am always amazed when I run into someone who has never had a banana sandwich. My son-in-law, Bashar, just looked at me as if I spoke in German when I asked him if he had ever had one. My sister-in-law, Karen, doesn't eat banana and mayonnaise (she isn't mayo friendly), but loves the banana and peanut butter. Ronnie loves his banana sandwiches with a side of potato chips and french onion dip. I am a purist, just a banana sandwich on a plate with a glass of cold milk works wonders for me.
I was raised to slice my bananas in half and then lengths, Ronnie slices his in rounds. Either way
banana sandwiches are a little slice of heaven on white bread.
Now, back to Elvis..........
August 1977 my family and I had the opportunity to see Elvis at the Asheville Civic Center. As thrilling as it was to see a legend live in concert, it was twice as much fun to see him with my little Grandmother, who just happened to be his biggest fan and a charter member of his fan club!! It was the greatest moment of her life.
In memory of the king, share your Elvis memories and banana sandwich secrets with us, come on, I know you have some.
So, until tomorrow.............
S~~~
Tuesday, January 5, 2010
The Winter Blues
The winter blues is coming on with a vengeance.........................., I'm cold through and through. I could stay indoors until spring without a complaint, except that I thankfully have a job.
Our office got all the way up to a balmy 60 degrees today, burrrrrrrr.
This weather makes me want hot bathes, warm pajamas, good books, soup, hot tea and cocoa. Atlanta Bread Company has a Butternut Squash Soup on their menu right now that is beyond TDF. I have never made anything with butternut squash, but I am thinking it is in my future this weekend.
I found this recipe on Allrecipes that sounds wonderful. Perhaps I will need to use at least low fat cream cheese, use butter in place of margarine (no margarine to be found here) and maybe sub chicken stock for the water and bouillon cubes, but other than that I will keep it as written.
Butternut Squash Soup
6 Tbsp. chopped onion
4 Tbsp. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
If soup is in your future maybe give this one a try and we will compare notes.
So, Until Tomorrow............
S~~~
Our office got all the way up to a balmy 60 degrees today, burrrrrrrr.
This weather makes me want hot bathes, warm pajamas, good books, soup, hot tea and cocoa. Atlanta Bread Company has a Butternut Squash Soup on their menu right now that is beyond TDF. I have never made anything with butternut squash, but I am thinking it is in my future this weekend.
I found this recipe on Allrecipes that sounds wonderful. Perhaps I will need to use at least low fat cream cheese, use butter in place of margarine (no margarine to be found here) and maybe sub chicken stock for the water and bouillon cubes, but other than that I will keep it as written.
Butternut Squash Soup
6 Tbsp. chopped onion
4 Tbsp. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
If soup is in your future maybe give this one a try and we will compare notes.
So, Until Tomorrow............
S~~~
Monday, January 4, 2010
Food Network Stars
Who is your favorite Food Network Star ?
Hands down for me, it is Ina Gardin (Barefoot Contessa) with Bobby Flay running a close second.
Ina Gardin simply has one show. How rare is that? Most everyone on Food
Network has several going at a time. I love her simplicity. She speaks to me when she decorates her table with flowers of all one kind and color. Remember, I am a clean straight line kind of gal.
Most of all she is an entertaining genius, practically everything she serves her guests is made ahead with the goal of enjoying her company when they arrive. How many have you been running around getting last minute dishes ready, stuck in the kitchen when the party is ready to start? Oh, yeah, me too...... Plus as much as possible on Food Network, she seems real to me. If something is not perfect she is quick to remind you that a party isn't just about the food, it is the people. Real is a breath of fresh air on FN.
I like all of Bobby's shows but Throwdown is the best of the best. Again, he seems more real on this show than contrived. As he says sometimes he wins, sometimes he loses......
I had the opportunity to have dinner at Mesa Grill in New York a year or so ago with Ragan, Lacy and Bashar. The food was wonderful and the restaurant was beautiful but not overdone.
So, today's recipe is one from the Barefoot Contessa herself.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 Tbsp.fresh lemon juice
Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool before serving.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
So, Until Tomorrow...............
S~~~
Hands down for me, it is Ina Gardin (Barefoot Contessa) with Bobby Flay running a close second.
Ina Gardin simply has one show. How rare is that? Most everyone on Food
Network has several going at a time. I love her simplicity. She speaks to me when she decorates her table with flowers of all one kind and color. Remember, I am a clean straight line kind of gal.
Most of all she is an entertaining genius, practically everything she serves her guests is made ahead with the goal of enjoying her company when they arrive. How many have you been running around getting last minute dishes ready, stuck in the kitchen when the party is ready to start? Oh, yeah, me too...... Plus as much as possible on Food Network, she seems real to me. If something is not perfect she is quick to remind you that a party isn't just about the food, it is the people. Real is a breath of fresh air on FN.
I like all of Bobby's shows but Throwdown is the best of the best. Again, he seems more real on this show than contrived. As he says sometimes he wins, sometimes he loses......
I had the opportunity to have dinner at Mesa Grill in New York a year or so ago with Ragan, Lacy and Bashar. The food was wonderful and the restaurant was beautiful but not overdone.
So, today's recipe is one from the Barefoot Contessa herself.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 Tbsp.fresh lemon juice
Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool before serving.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
So, Until Tomorrow...............
S~~~
Friday, December 25, 2009
Christmas Day 2009
A very Merry Christmas to each of you that has joined me around the Sunset Supper table this year.
I pray your holiday is filled with peace, joy and surrounded by family and friends.
Love,
S~~~
I pray your holiday is filled with peace, joy and surrounded by family and friends.
Love,
S~~~
Thursday, December 24, 2009
A Beautiful Quiet Christmas Eve
This was a cozy Christmas Eve for Ronnie and me. We celebrate tomorrow with my family, but tonight it was just us.
Since I was just cooking for the two of us I splurged a bit and supper on this very comfortable evening looked like this.
Steak Diane*
Broiled Lobster Tail
Butter Beans
Mushroom Rice Bake
Yeast Rolls
Rum Raisin Caramelized Pears
Steak Diane
2 - beef tenderloin steaks
1/4 tsp. pepper
1/4 tsp. salt
4 Tbsp. butter (divided)
3 tsp. green onions - chopped
1 tsp. Dijon mustard
1 tsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1 tsp. parsley
1 tsp. chives - chopped
Sprinkle steaks with salt and pepper.
Heat half of the butter in skillet, stir in onions and Dijon mustard.
Add steaks.
Cook for 3-5 minutes on each side.
Remove to serving platter and keep warm.
To skillet, add lemon juice, Worcestershire sauce, and remaining butter.
Cook for 2 minutes.
Add parsley and chives.
Pour over steaks.
So, until tomorrow.............
S~~~
Tuesday, December 22, 2009
A Bit Of Weather Inconvenience
As much as I love the snow, I am not a fan of inconvenience. I am a planner by profession, so naturally I do not like to have my personal plans cast in disarray. Saturday was the designated day to finish my last minute shopping, grocery shop for my homemade office gifts and buy my stocking stuffers. We all know what they say about best laid plans....................
I had to run over to Stein Mart in a rush last week. I had one of those life's most embarrassing moments. First thing in the morning we were meeting in our reception area, as I was leaning against the front of the desk, I happened to glance down at my shoes, horror of horrors, I was wearing one black shoe and one brown shoe. Granted, they are identical shoes, just different colors but still...... I was not about to go through the day like that. Immediately I grabbed my bag and headed over to Merrimon Avenue for new shoes. Since I was in a rush I just quickly gazed at these cute little Christmas crocks with an adorable Santa Claus spreader attached. I decided then and there to make boursin cheese and put it in these little crocks as gifts. At that point I wasn't sure who I wanted to give those to, but later decided I wanted to use them as part of my office gifts. I was in far too much of a rush to grab them by then and simply added them and Stein Mart to my Saturday list. Well, by now we all know what Saturday looked like.
So, by Sunday I knew I would have to improvise and use Christmas mugs for my boursin cheese spread. I made this delicious boursin cheese spread and piped it into cute little Santa mugs.
In case you still need a last minute gift idea I am sharing this most versatile cheese spread. You can serve it with crackers or bread, use it in place of butter/sour cream in baked potatoes, or my favorite in stuffed chicken.
Housemade Boursin Cheese
2 tsp. minced garlic
1 stick salted butter - room temp
16 oz. cream cheese - room temp
3 Tbsp. fresh grated Parmesan cheese
1 Tbsp. dill weed
1/2 tsp. dried marjoram
1/2 tsp. basil
1/2 tsp. chives
1/2 tsp. pepper
1/4 tsp. thyme leaves
2 Tbsp. chopped parsley - fresh
1/2 tsp. sugar
1/4 tsp. red pepper flakes
Have cheeses and butter at room temperature.
Add remaining ingredients and mix well.
Store in a container in refrigerator.
Serve at room temp.
So, until tomorrow............
S~~~
I had to run over to Stein Mart in a rush last week. I had one of those life's most embarrassing moments. First thing in the morning we were meeting in our reception area, as I was leaning against the front of the desk, I happened to glance down at my shoes, horror of horrors, I was wearing one black shoe and one brown shoe. Granted, they are identical shoes, just different colors but still...... I was not about to go through the day like that. Immediately I grabbed my bag and headed over to Merrimon Avenue for new shoes. Since I was in a rush I just quickly gazed at these cute little Christmas crocks with an adorable Santa Claus spreader attached. I decided then and there to make boursin cheese and put it in these little crocks as gifts. At that point I wasn't sure who I wanted to give those to, but later decided I wanted to use them as part of my office gifts. I was in far too much of a rush to grab them by then and simply added them and Stein Mart to my Saturday list. Well, by now we all know what Saturday looked like.
So, by Sunday I knew I would have to improvise and use Christmas mugs for my boursin cheese spread. I made this delicious boursin cheese spread and piped it into cute little Santa mugs.
In case you still need a last minute gift idea I am sharing this most versatile cheese spread. You can serve it with crackers or bread, use it in place of butter/sour cream in baked potatoes, or my favorite in stuffed chicken.
Housemade Boursin Cheese
2 tsp. minced garlic
1 stick salted butter - room temp
16 oz. cream cheese - room temp
3 Tbsp. fresh grated Parmesan cheese
1 Tbsp. dill weed
1/2 tsp. dried marjoram
1/2 tsp. basil
1/2 tsp. chives
1/2 tsp. pepper
1/4 tsp. thyme leaves
2 Tbsp. chopped parsley - fresh
1/2 tsp. sugar
1/4 tsp. red pepper flakes
Have cheeses and butter at room temperature.
Add remaining ingredients and mix well.
Store in a container in refrigerator.
Serve at room temp.
So, until tomorrow............
S~~~
Monday, December 21, 2009
These Boots Are Made For Walking
Yeah, these boots are made for walking all right, walking right down the driveway to the Explorer (right now our drive is just barely 4W drive accessible), so I could get to work this morning. Do I need to tell you that these don't belong to me? My boots just don't get it in this much snow. So......., Ronnie to the rescue. He drug out his old work overboots and here we go. No matter that they were at least 4 sizes too big.
We had our office Christmas luncheon this afternoon at Stoney Knob
( www.stoneyknobcafe.com ).It was soooooooo good. We love lunch there. Cyndi, Deb, Michael and I had the Marsala Beef Tips with Wasabi Mashed Potatoes and Grilled Asparagus. I can't decide if the tips or potatoes were better, I am leaning toward the Wasabi Mashed Potatoes though. Lynn had the Crab Cakes which are incredible. Since we were celebrating, we splurged and had dessert too. The Italian Lemon Cake was perfect. So, should you find yourself a tad north of Asheville make it a point to stop at Stoney Knob, you will not be sorry.
Allow me to introduce you to my co-workers at Accents on Asheville. (L-R) -
Michael Rouse, Deb Bowman, Lynn Grabey, Cyndi McAbee.
I am so fortunate to work with four people day to day that are not only my colleagues but are truly my friends.
Stay warm on this the 1st day of winter and the shortest day of the year.
So, until tomorrow......
S~~~
Sunday, December 20, 2009
Lacy- Jay and Bashar
A very politically incorrect photo of Lacy- Jay and Bashar, playing with Ronnie's new UNLOADED shotgun.................
Ronnie and Cagney
Just snapped this photo of a very tired Ronnie, (he works for Duke Energy, I haven't seen much of him since Thursday) and Cagney.
Friday, December 18, 2009
What a Beautiful Day
You could not imagine a more beautiful day. We have about 6 inches of pristine snow and it is still falling to beat the band. I haven't downloaded photos yet but I will get one up soon.
Thankfully, the snow started to fall this morning before I left for work. I hate the thoughts of being stuck on the other side of the mountain. So, today was hot chocolate and spiced tea at home for me. I have wished for a "real" snow ever since we moved 3 years ago. We have had piddling little snows but this is the first good snow. All my life I have lived in "the city", so seeing the snow in the woods is a treat for me. I couldn't get anything done today for staring out the front doors.
Today also marks the 33rd anniversary of our first date, December 18, 1976. It was a cold Saturday night but no snow that day. The snow did come one week later on Christmas day though, about a foot if I remember correctly. I had wanted to go out for Italian tonight but my plans changed just a bit. It is most definitely supper at home tonight. I have had spaghetti sauce simmering all afternoon so we will still have Italian.
I am not a big bread fan, but Ronnie loves the dipping oils that they serve in restaurants like Carrabba's and Bonefish. This is the recipe we have decided we like the best after experimenting with at least 10 other combinations of herbs and spices.
Herbs for Dipping Oil
1 tsp. crushed red pepper flakes (more or less to taste)
1 tsp. course cracked pepper
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. Parmesan cheese - grated
1/4 - 1/2 cup extra virgin olive oil
Heat the oil and pour over herb mixture in a shallow dish. Dip with hot crusty bread.
So, Until Tomorrow,
S~~~
Thankfully, the snow started to fall this morning before I left for work. I hate the thoughts of being stuck on the other side of the mountain. So, today was hot chocolate and spiced tea at home for me. I have wished for a "real" snow ever since we moved 3 years ago. We have had piddling little snows but this is the first good snow. All my life I have lived in "the city", so seeing the snow in the woods is a treat for me. I couldn't get anything done today for staring out the front doors.
Today also marks the 33rd anniversary of our first date, December 18, 1976. It was a cold Saturday night but no snow that day. The snow did come one week later on Christmas day though, about a foot if I remember correctly. I had wanted to go out for Italian tonight but my plans changed just a bit. It is most definitely supper at home tonight. I have had spaghetti sauce simmering all afternoon so we will still have Italian.
I am not a big bread fan, but Ronnie loves the dipping oils that they serve in restaurants like Carrabba's and Bonefish. This is the recipe we have decided we like the best after experimenting with at least 10 other combinations of herbs and spices.
Herbs for Dipping Oil
1 tsp. crushed red pepper flakes (more or less to taste)
1 tsp. course cracked pepper
1 tsp. kosher salt
1 tsp. parsley flakes
1 tsp. dried rosemary1 tsp. dried basil
1 tsp. dried oregano
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. Parmesan cheese - grated
1/4 - 1/2 cup extra virgin olive oil
Heat the oil and pour over herb mixture in a shallow dish. Dip with hot crusty bread.
So, Until Tomorrow,
S~~~
Tuesday, December 15, 2009
Thankgiving, A Little Late.................
It has been a tad bit busy around the Sunset Suppers table lately. I have been caught up in the whirlwind of Thanksgiving festivities , we hosted 16 at our house and all went well. Having Lacy and Bashar home with us for a couple of weeks (they will be back for New Years Eve, YEA.....) and trying to get a start on the Christmas shopping, ordering, writing Christmas cards and planning our annual Christmas Party has kept me in a dead run. Oh and did I mention that the 5th season of LOST just came out on DVD?
Picking back up from my Thanksgiving day post.............................
After dinner I was too exhausted to even look at my laptop, so I hopped on the Friday after Thanksgiving for the promised menu post. Literally as I typed, I received a call about my uncle. He had what appears to have been a mini stroke. (He has had two previous serious strokes). After a mad dash across town I arrived just ahead of the EMS. To make a very, very, very long story short, his son, my cousin Brently (whom I am as close to as a brother) was thankfully home from Orlando for the holiday and made the very sad decision to move his Daddy to assisted living. Even though it was the proper decision, hands down, it has been a difficult couple of weeks.
I have actually been doing a lot of cooking, just nothing inspired. It was so much fun cooking for Bashar. He enjoys everything !! We even served him soup beans, fried livermush (Hunter's, of course, I would NEVER touch any other livermush) and cornbread one night which he loved. He did look at Lacy a bit strange when she added butter, mayonnaise and catsup to her soup beans and cornbread. He had never had soup beans or livermush before. A bit of culture shock I suppose.
Just in case we have anyone here that doesn't know about Hunter's Livermush, check out this YouTube link to Marion's own Livermush Festival. http://www.youtube.com/watch?v=gd4TmJ9-p6s&feature=related
Not that it seems important at this late date but..................., here is the promised Taylor 2009 Thanksgiving menu:
Salt Brined and Herb Roasted Turkey
Butter Herb Turkey Breast
Robinson Family Dressing
Creamed Potatoes
Turkey Cream Gravy
Broccoli Casserole
Baked Macaroni and Cheese
Oriental Cole Slaw
Tiny Green Peas
Butter Beans
Deviled Eggs
Pickled Beets
Mandarin Orange Cranberry Salad
Parker House Rolls
Traditional Pumpkin Pie
Pumpkin Cream Pie
As I have said, ad nasuem, I am sure, Thanksgiving is my favorite holiday. We were surrounded by both sides of our family. Life is good.....................
So, until tomorrow.............
S~~~
Picking back up from my Thanksgiving day post.............................
After dinner I was too exhausted to even look at my laptop, so I hopped on the Friday after Thanksgiving for the promised menu post. Literally as I typed, I received a call about my uncle. He had what appears to have been a mini stroke. (He has had two previous serious strokes). After a mad dash across town I arrived just ahead of the EMS. To make a very, very, very long story short, his son, my cousin Brently (whom I am as close to as a brother) was thankfully home from Orlando for the holiday and made the very sad decision to move his Daddy to assisted living. Even though it was the proper decision, hands down, it has been a difficult couple of weeks.
I have actually been doing a lot of cooking, just nothing inspired. It was so much fun cooking for Bashar. He enjoys everything !! We even served him soup beans, fried livermush (Hunter's, of course, I would NEVER touch any other livermush) and cornbread one night which he loved. He did look at Lacy a bit strange when she added butter, mayonnaise and catsup to her soup beans and cornbread. He had never had soup beans or livermush before. A bit of culture shock I suppose.
Just in case we have anyone here that doesn't know about Hunter's Livermush, check out this YouTube link to Marion's own Livermush Festival. http://www.youtube.com/watch?v=gd4TmJ9-p6s&feature=related
Not that it seems important at this late date but..................., here is the promised Taylor 2009 Thanksgiving menu:
Salt Brined and Herb Roasted Turkey
Butter Herb Turkey Breast
Robinson Family Dressing
Creamed Potatoes
Turkey Cream Gravy
Broccoli Casserole
Baked Macaroni and Cheese
Oriental Cole Slaw
Tiny Green Peas
Butter Beans
Deviled Eggs
Pickled Beets
Mandarin Orange Cranberry Salad
Parker House Rolls
Traditional Pumpkin Pie
Pumpkin Cream Pie
As I have said, ad nasuem, I am sure, Thanksgiving is my favorite holiday. We were surrounded by both sides of our family. Life is good.....................
So, until tomorrow.............
S~~~
Thursday, November 26, 2009
HAPPY THANKGIVING !!!!!
My wish for you is a blessed Thanksgiving 2009. Lots of wonderful time with family and friends, football, turkey, dressing, pumpkin pie, and a nap............
I am busy today enjoying my very favorite holiday. We will have Thanksgiving supper at 6 tonight. I will pop back in late tonight and post our menu and photos.
So, Until Later.................
S~~~
I am busy today enjoying my very favorite holiday. We will have Thanksgiving supper at 6 tonight. I will pop back in late tonight and post our menu and photos.
So, Until Later.................
S~~~
Monday, November 16, 2009
One Busy Week
We are busy getting everything ready for Lacy and Bashar to arrive on Saturday. That plus getting ready for Thanksgiving and the time has just just flown by.
Supper tonight and probably all week will be super easy. White Chicken Chili is a departure from the more typical tomato/ground beef based chilis but still really good. How can you not love chili on a cool fall evening?
White Chicken Chili
3-4 boneless, skinless chicken breast
1 large onion - chopped
1 green pepper -chopped
1 carrot - grated
2 ribs celery - chopped
1/4 stick butter
1 Tbsp. olive oil
3 cups chicken stock (not broth)
1 - 12 oz. can Niblets Sweet Corn
2 cans Great Northern Beans
2 envelopes Lipton Cream of Chicken Cup of Soup
1 tsp. chili powder
2 tsp. minced garlic
1/4 tsp. ground cumin (more if you are a big fan)
1 tsp. pepper
1/2 tsp. salt (or to taste)
1/4 tsp. cayenne pepper (or to taste)
1 tsp. worchestershire sauce
1 tsp. sugar
2 cups Half and Half (or whatever milk you like)
1 cup shredded American cheese
Cook chicken breast until done, either in a saute pan or cooked in water or stock.
I usually use left over chicken that has been cooked in the slow cooker.
Dice chicken and place in a stock pot. Saute the vegetables in the butter and olive oil, throw in the pot with the chicken. Add remaining ingredients except milk. Simmer 30 minutes, covered. Add milk and shredded cheese and heat through, but do not boil.
This recipe is very forgiving. Sometimes I don't add the carrots and green pepper. I have even used Bushes baked beans in place of the great northern beans. Sometimes I don't even take the time to saute the vegetables, since you simmer in the broth I can't tell that it makes a lot of difference. Substitute celery seed for the celery, add a touch of Old Bay or if you choose add a small can of Rotel, as the original recipe calls for.
Its always crackers for us (we love the little round oyster crackers) but cornbread would be great with this too.
So, until tomorrow...........
S~~~
Supper tonight and probably all week will be super easy. White Chicken Chili is a departure from the more typical tomato/ground beef based chilis but still really good. How can you not love chili on a cool fall evening?
White Chicken Chili
3-4 boneless, skinless chicken breast
1 large onion - chopped
1 green pepper -chopped
1 carrot - grated
2 ribs celery - chopped
1/4 stick butter
1 Tbsp. olive oil
3 cups chicken stock (not broth)
1 - 12 oz. can Niblets Sweet Corn
2 cans Great Northern Beans
2 envelopes Lipton Cream of Chicken Cup of Soup
1 tsp. chili powder
2 tsp. minced garlic
1/4 tsp. ground cumin (more if you are a big fan)
1 tsp. pepper
1/2 tsp. salt (or to taste)
1/4 tsp. cayenne pepper (or to taste)
1 tsp. worchestershire sauce
1 tsp. sugar
2 cups Half and Half (or whatever milk you like)
1 cup shredded American cheese
Cook chicken breast until done, either in a saute pan or cooked in water or stock.
I usually use left over chicken that has been cooked in the slow cooker.
Dice chicken and place in a stock pot. Saute the vegetables in the butter and olive oil, throw in the pot with the chicken. Add remaining ingredients except milk. Simmer 30 minutes, covered. Add milk and shredded cheese and heat through, but do not boil.
This recipe is very forgiving. Sometimes I don't add the carrots and green pepper. I have even used Bushes baked beans in place of the great northern beans. Sometimes I don't even take the time to saute the vegetables, since you simmer in the broth I can't tell that it makes a lot of difference. Substitute celery seed for the celery, add a touch of Old Bay or if you choose add a small can of Rotel, as the original recipe calls for.
Its always crackers for us (we love the little round oyster crackers) but cornbread would be great with this too.
So, until tomorrow...........
S~~~
Wednesday, November 11, 2009
Monday, November 9, 2009
Merry Monday
I have been so very busy lately I haven't checked in since last Monday.
This weekend was soooooooooooo beautiful I couldn't bring myself to sit in front of my laptop.
We had to pick up my car at Anderson Nissan this afternoon so I was running a bit late getting home. I needed something quick for supper and salmon always fits the bill. Supper would have been really quick but I decided at the last minute that I wanted the creamed corn casserole.
If I haven't mentioned it lately it sure is nice to cook for a husband that enjoys everything. I have also been blessed with a daughter that loves most food. Even as a toddler she liked everything but olives and apricots, go figure.
Have you completed your Thanksgiving menu yet? I will be posting mine in the next few days and I would love to see yours, please share.
So, supper tonight looked like this:
Oven Baked Salmon*
Teriyaki Noodles
Creamed Corn Casserole*
Baked Sweet Potatoes w/ Cinnamon Brown Sugar
Oven Baked Salmon
1 lb salmon fillet
1 tablespoon apple cider vinegar
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon whole grain mustard
1/8 teaspoon pepper
1/2 cup unsalted butter, melted
1/4 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 425*. Arrange fillet(s) in a shallow baking dish.
Mix together the remaining ingredients, & pour half of this mixture over the fish.
Bake 15-20 minutes, basting with the remaining sauce.
When fish flakes easily sprinkle with paprika and chopped parsley.
Creamed Corn Casserole
1 can whole kernel corn - drained
1 can creamed style corn
1 (8 ounce) carton sour cream
1 package Jiffy cornbread mix
1/2 cup butter - melted
2 eggs - beaten
1 tsp. sugar
1/4 tsp. salt
Mix all ingredients in a buttered oblong baking pan (glass pans work best).
Stir until all ingredients are mixed well.
Bake 1 hour at 350 degrees *.
So, Until Tomorrow............
S~~~
This weekend was soooooooooooo beautiful I couldn't bring myself to sit in front of my laptop.
We had to pick up my car at Anderson Nissan this afternoon so I was running a bit late getting home. I needed something quick for supper and salmon always fits the bill. Supper would have been really quick but I decided at the last minute that I wanted the creamed corn casserole.
If I haven't mentioned it lately it sure is nice to cook for a husband that enjoys everything. I have also been blessed with a daughter that loves most food. Even as a toddler she liked everything but olives and apricots, go figure.
Have you completed your Thanksgiving menu yet? I will be posting mine in the next few days and I would love to see yours, please share.
So, supper tonight looked like this:
Oven Baked Salmon*
Teriyaki Noodles
Creamed Corn Casserole*
Baked Sweet Potatoes w/ Cinnamon Brown Sugar
Oven Baked Salmon
1 lb salmon fillet
1 tablespoon apple cider vinegar
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon whole grain mustard
1/8 teaspoon pepper
1/2 cup unsalted butter, melted
1/4 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 425*. Arrange fillet(s) in a shallow baking dish.
Mix together the remaining ingredients, & pour half of this mixture over the fish.
Bake 15-20 minutes, basting with the remaining sauce.
When fish flakes easily sprinkle with paprika and chopped parsley.
Creamed Corn Casserole
1 can whole kernel corn - drained
1 can creamed style corn
1 (8 ounce) carton sour cream
1 package Jiffy cornbread mix
1/2 cup butter - melted
2 eggs - beaten
1 tsp. sugar
1/4 tsp. salt
Mix all ingredients in a buttered oblong baking pan (glass pans work best).
Stir until all ingredients are mixed well.
Bake 1 hour at 350 degrees *.
So, Until Tomorrow............
S~~~
Monday, November 2, 2009
Lacy and Martha
Knowing that Lacy was standing in a ridiculously long line at Williams Sonoma at the King of Prussia mall today to see Martha Stewart, I was not entirely surprised to see this photo entitled "Martha and Me" show up in my inbox at work. Martha 's new book "Dinner at Home" has just recently came out and Lacy was all excited to get an autographed copy. I, myself, like Martha just fine, I suppose, but Lacy is a true fan. A Martha junior if there ever was one.
Supper tonight was another trusty standby:
Pan Fried and Breaded Catfish Fillets w/ tarter sauce
Baked Potatoes
Cole Slaw
Garlic Breadsticks
Sweet Potato Cobbler*
My great grandmother made this pie and it has always been one of our very favorites. She called it just sweet potato pie, but I changed it to a cobbler because the title better describes this pie. Most sweet potato pies are somewhat similar in texture to a pumpkin pie. This is entirely different. Give it a try and let me know what you think. It is another one of those terrific fall desserts.
Sweet Potato Cobbler
3 large red sweet potatoes
recipe for a double crust pie (you may use the refrigerated Pillsbury crust if your prefer)
1/8 cup butter
1 cup sugar (sometimes I use a bit more)
1-1/2 tsp. nutmeg
2-1/4 cups evaporated milk (approximate)
1 tsp. vanilla
Wash potatoes and partially bake. (you could use the microwave here). You want them a little better than half done. Tender but not cooked completely through. Let cool until they can be handled easily. Peel and slice into 1/8 - 1/4 inch slices.
Place one crust into the bottom only of a deep casserole dish. Trim to fit and save the extra crust. Sprinkle crust with a Tbsp. sugar and a tiny bit of nutmeg. Layer 1/3 sweet potatoes, 1/3 cup of sugar, and dot with part of the butter, repeat twice more. Pour 1-1/2 cups of the evaporated milk and the vanilla over this layer.
Trim the top crust and take the extra pieces from both crusts and drop them into the pie randomly. Place the top crust over pie. Sprinkle with another Tbsp. of sugar.
Place into a 400* oven.
Watch carefully and just as soon as the pie begins to brown slightly on top take it out of the oven and using the back of a large spoon make holes in the tops, pushing some of the crust down into the pie. Pour the remaining milk over top. Return to the oven for approximately 15 additional minutes.
As you can tell this is not as much a recipe as a technique. I hope you enjoy!
So, until tomorrow............
S~~~
Wednesday, October 28, 2009
I have been cooking boring meals lately. I'm not sure why really. I need your help !! Share the wonderful fall recipes you have been fixing.
Tonight the guys are rehearsing in the studio and I wanted to have something different for them to snack on. While this time of year I love anything and everything pumpkin I decided on Pumpkin Spiced Spread with graham crackers. Yummmmmmmm. It is so good. If I were making this just for us I would use reduced fat or even fat free cream cheese but tonight I choose the high test stuff.
I imagine this could be served with muffins for breakfast or even bagels should you prefer.
Pumpkin Spice Spread
8 oz. cream cheese
1/2 cup pumpkin (canned is fine)
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice (see 9/17 post)
2 Tbsp. brown sugar
1 Tbsp. granulated sugar
Combine all the ingredients in a medium bowl and beat until smooth.
Last night Ronnie talked me into fried chicken again for supper. I mentioned earlier he has been on a fried chicken kick. Last night was a bit disappointing though, for some reason the crust wanted to fall off the chicken in the pan. I had the oil plenty hot before adding the chicken so I'm not really certain what happened. Any ideas?
I have started to make my Thanksgiving lists. I am a chronic list maker. Tasks on my google calender, tasks on my outlook calendar which syncs to my blackberry and the ever present "to do" list. I love the sense of accomplishment of completing my list.
This reminds me of one Thanksgiving about 10 years ago that I had posted the menu and names of guests in two columns on the refrigerator and failed to take it down before the guests arrived. Ragan had asked her co-worker Karen to share Thanksgiving with us that night as her family was in another state. She saw my list taped to the refrigerator and saw her name beside macaroni and cheese. She was mortified. She thought she was asked to bring the macaroni and cheese and Ragan had failed to tell her. I thought the whole thing was kinda amusing as I am adamant about preparing the entire meal myself.
So, until tomorrow.........
S~~~
Tonight the guys are rehearsing in the studio and I wanted to have something different for them to snack on. While this time of year I love anything and everything pumpkin I decided on Pumpkin Spiced Spread with graham crackers. Yummmmmmmm. It is so good. If I were making this just for us I would use reduced fat or even fat free cream cheese but tonight I choose the high test stuff.
I imagine this could be served with muffins for breakfast or even bagels should you prefer.
Pumpkin Spice Spread
8 oz. cream cheese
1/2 cup pumpkin (canned is fine)
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice (see 9/17 post)
2 Tbsp. brown sugar
1 Tbsp. granulated sugar
Combine all the ingredients in a medium bowl and beat until smooth.
Last night Ronnie talked me into fried chicken again for supper. I mentioned earlier he has been on a fried chicken kick. Last night was a bit disappointing though, for some reason the crust wanted to fall off the chicken in the pan. I had the oil plenty hot before adding the chicken so I'm not really certain what happened. Any ideas?
I have started to make my Thanksgiving lists. I am a chronic list maker. Tasks on my google calender, tasks on my outlook calendar which syncs to my blackberry and the ever present "to do" list. I love the sense of accomplishment of completing my list.
This reminds me of one Thanksgiving about 10 years ago that I had posted the menu and names of guests in two columns on the refrigerator and failed to take it down before the guests arrived. Ragan had asked her co-worker Karen to share Thanksgiving with us that night as her family was in another state. She saw my list taped to the refrigerator and saw her name beside macaroni and cheese. She was mortified. She thought she was asked to bring the macaroni and cheese and Ragan had failed to tell her. I thought the whole thing was kinda amusing as I am adamant about preparing the entire meal myself.
So, until tomorrow.........
S~~~
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