Recipes/Food Fun Archives

January 10, 2009

Persimmon Pudding

I have had this recipe for more than 30 years. It came from a friend but, for the life of me, I can't remember who. I have made it many times through the years and have always loved it! But see my notes below the recipe.

Persimmon Pudding

Makes 8-12 servings.


6 or 8 large ripe persimmons.
2 C Flour
2 C Sugar
1 teaspoon Soda melted in 1 teaspoon hot water
2 slightly beaten eggs
1 quart Whole Milk
1 Tablespoon melted butter


Pulp the persimmons and run through colander. Could also put in food processor.

Add flour, sugar, soda melted with hot water, and eggs. Mix well.

Add milk and melted butter.

Bake in baking dish for 60-90 minutes at 325 degrees.

Serve either warm or cold with a little whipping cream on top. Flavor is very rich, so small portions are probably enough.

I had not made this for a couple of years, so I had kind of forgotten if I made the whole recipe or only half. This recipe makes a LOT, so I think I must have just made a half recipe in the past.

I intended to use four small baking dishes (5.5 inches, 2 cups), but when I filled them 3/4 full, there was still lots of batter left. So, I got out another baking dish, 7.5 inches and probably 4 cups.

I baked the small dishes for about 1.25 hours and the larger one for 1.5 hours. While they are puffy when they come out of the oven, they deflate rapidly. Don't worry about that! They need to cool off in any case, and I actually like them best cold or at room temperature.

I usually scoop the pudding into serving dishes and top with whipped cream. It is a very rich dish, so a large serving is not required.

Here is the pudding before it went into the oven:

Here are the small puddings just coming out of the oven:

Now don't worry if the pudding comes out this dark - the darker it is (short of actually burning), the more caramel-like it will be:

Last but not least is the pudding in the serving dish:

February 4, 2009

Slow Bowl Apple Gorgonzola Salad

I made this Apple Gorgonzola Salad again for Slow Bowl in Paso Robles. It is the third time I have brought it there, and I am thinking that people are probably getting tired of it. Shannon says no. So, just in case someone wants to make it themselves, here is the recipe.

Apple Gorgonzola Salad

I don't have an exact recipe for this. The dressing is a taste-as-you-go kind of thing. Here are the approximate amounts for the large bowl of apple salad at the Slow Bowl GTG.


Apples - 8 large - You choose type - I used 4 Braeburn & 4 Granny Smith for the red and green colors

Endive - 1 package of three small heads at Trader Joe's - Chopped. Or, you can use chopped celery instead

Gorgonzola - 8-oz package of crumbled gorgonzola from (guess where) Trader Joe's

Chopped Toasted Pecans - 1 8-oz package from TJ's


About 3 oz of Cuisine Perel Toasted Walnut Grapeseed Oil (Available online) - I used about half of the 6.5 oz bottle

About 2 oz of Cuisine Perel Spicy Pecan Vinegar (Available online) - I used about 1/4 - 1/3 of the 6.5 oz bottle

Cooking Sherry - A small amount


Combine dressing amounts to taste. Keep it handy as you chop up the apples, and stir dressing in often so the apples won't darken. After the apples are chopped, add endive (or celery), gorgonzola cheese, and chopped toasted pecans. Add remaining dressing and toss to completely distribute. Chill until time to serve.

Cuisine Perel products are sold in some winery tasting rooms, but a much larger variety of items is available on their website:

I have personally used a lot of the Cuisine Perel products and have loved them all.


March 5, 2009

Jerry's Mustard-Maple Salmon

I guess I shouldn't give Jerry all of the credit since he got this recipe from Cooking Light. But I printed out his blog entry and decided to try it, so he should at least get credit for bringing it to my attention! Thanks Jerry!

A really easy recipe and so delicious!

Mustard-Maple Salmon

3 tablespoons Dijon mustard
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

Combine first 5 ingredients in a large zip-top plastic bag; add salmon. Seal and marinate in refrigerator 20 minutes.

Prepare grill or broiler.

Remove salmon from bag, reserving the marinade. Place salmon on a grill rack or broiler pan coated with cooking spray, and cook for 6 minutes on each side or until the fish flakes easily when tested with a fork; baste salmon occasionally with the reserved marinade.

Regarding the wine, when I think of salmon, I automatically think of pinot noir as the perfect accompaniment. This pinot was from the Central Coast (I bought it in Paso Robles last month). The winemaker, Kenneth Volk, was the owner and winemaker at Wild Horse Winery in Templeton until several years ago when he sold Wild Horse. It was a 2006 Kenneth Volk Santa Maria Valley Pinot Noir and was wonderful!

Oh! We served the salmon with Trader Joe's frozen brown rice with a little olive oil and shredded parmesan on top. It looks a little bland in the photo, but was actually quite tasty.


June 4, 2009

Dinner Inspired by Chicken Fajita Salad

When we made Chicken Fajita Salad last week for our Salad Samplers group, I particularly loved the spice rub put on the chicken and the Cilantro-Lime sauce. We were going to have grilled chicken breasts for dinner, so I decided to do a repeat performance of those delicious flavors.

For the two large chicken breasts, I doubled the recipe ingredients for the rub - Olive oil (2T), Chili powder, Cumin, and Paprika (2t each), salt, and pepper to taste. We had marinated the chicken in orange juice for a couple of hours (Emeril says this is a good thing to do, Bill tells me), and then tossed it in with the spice rub. It looked beautiful even before it was grilled!

I made the Cilantro-Lime sauce just as called for in the recipe (it made quite a bit) to serve along with the chicken. We had some ripe avocados, which were perfect with the sauce.

It was delicious! Can you tell by looking just how delicious?

Along with the chicken, we had salads of arugula, gorgonzola, and toasted pecans with Sweet Raisin Balsamic Vinegar. Another yum!


June 15, 2009

Copper River Salmon on a Plank

Every year when the Copper River Salmon appears in our local markets, we make a beeline there to get some. Their season is very short and, if you miss it, you must wait until next year.

This past week our local Albertsons even had them on sale - instead of the $19.99 regular price, they were $12.99! I know that still seems like a lot to pay, but for a once-a-year treat, it is definitely worth it!

We had never cooked anything on a plank before, so I thought it would be a good time to try. The market had some of those too. The planks needed to be soaked for at least an hour - I soaked them for about six hours.

Here are the planks - there were two in the package:

The salmon filets were just gorgeous! Such vibrant color!

I found a marinade recipe on that I used:

1/2 cup Cilantro leaves, finely chopped
1 T Olive oil
1 Garlic clove, large, finely chopped
1/2 t Salt
2 T Lime juice

Actually, I only used half of the above ingredients because the recipe was for 4 salmon steaks, and I had only 2 fillets.

Here is the fish with the marinade on it, ready for planking:

By the way, this website had a ton of yummy-sounding fish recipes on it. Check this out.

The results were outstanding! Better than outstanding even. The wood flavor from the planks and the lime and cilantro marinade combined wonderfully. I fixed a quick batch of TJ's frozen brown rice, added some Cuisine Perel citrus-cilantro grapeseed oil and chopped cilantro, and we were ready to go.


We only ate one of the fillets, so there was an instant replay of the second fillet with pasta and the citrus-cilantro grapeseed oil the following night. Here that is:


July 21, 2009

Fresh Tomato & Basil Pasta

Although I hate the heat, I always love when summer comes because it means wonderful tomatoes and basil. The tomatoes in our garden are still green (Bill's first batch got hit by a frost), so I went to the Farmer's Market in Redlands (about 20 miles from where I live) and got some beautiful, colorful heirloom tomatoes.

So, we had Fresh Tomato & Basil Pasta last night. No cooking - just chopping.

Fresh Tomato & Basil Pasta


4 large summer tomatoes
1/2 large onion - I used Vidalia, which is really mild
2 cloves of garlic
Basil, about a cup
Olive oil


Chop tomatoes and onion. Mince the garlic. Mix together and add olive oil. Chop basil and add to mixture.

After pasta is cooked (I used multi-color pasta), put pasta in a large pasta bowl. Pour tomato/onion/basil mixture on top and serve with parmesan cheese.

Since the sauce isn't cooked, it ends up being a cool and refreshing summer dish. We will have the leftovers tomorrow night as a cold pasta salad.



July 23, 2009

Salmon with Sesame & Orange-Ginger Relish

We were having salmon for dinner, and I wanted to try something new. A post on the Slow Travel messageboard asked for new salmon recipes, so I looked thru those and immediately noticed the recipe posted by CindyRuth of Baked Alaska for Salmon with Sesame & Orange-Ginger Relish. The good thing was that I actually had all of the ingredients on hand.

The fish was wonderful! I served TJ's frozen brown rice with it and put a little bit of the relish on top of it too. All I can say is YUM! Thanks Cindy!


Salmon with Sesame & Orange-Ginger Relish

Makes 8 servings
Adapted from


1/3 cup dry white wine
1/3 cup fresh orange juice
1 1/2 Tbsp soy sauce
1 2 1/2 lb. salmon fillet

3 large navel oranges

1/2 cup matchstick-size strips red pepper
1/2 cup thinly sliced red onion
2 1/2 Tbsp chopped fresh cilantro
2 tsps minced peeled fresh ginger
2 tsps grated orange peel
1 tsp oriental sesame oil
1/2 tsp coarse kosher salt
1/4 tsp dried crushed red pepper

Vegetable oil
1 Tbsp sesame seeds, toasted


Whisk first 3 ingredients in small bowl to blend; transfer to 13x9x2" glass baking dish. Place salmon, skin side up, in orange juice mixture;cover with plastic and chill at least 2 hours and up to 4 hours. Bring to room temp 30 minutes before cooking.

Using small sharp knife, cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments into bowl.

Mix red pepper and next 7 ingredients in med bowl to blend. Fold in reserved orange segments and any accumulated juices. (Can be prepared 1 hour ahead. Let stand at room temp.)

The recipe calls for brushing with oil, placing skin side down, sprinkling with salt and pepper, and baking on a baking sheet, in a preheated 400 degree oven until opaque in center, about 20 minutes. Instead, I put mine skin side down on foil, folded the edges of the foil up to make a little tray, poured some of the marinade over, and placed on a hot grill and cooked until just done. Don't overcook salmon or it gets too dry. Then just slide a spatula between the fish and the skin and your fish comes right off and the skin sticks to the foil. Place on a platter, and mound the orange relish down the center of the fish, then sprinkle with the sesame seeds.

August 11, 2009

Melon Soup - Cuisine at Home

I don't know how many of you subscribe to Cuisine at Home magazine, but we have been getting it for several years. It's a little different than most cooking magazines, as there are no ads in it - none at all. It makes the subscription more expensive, but that's O.K. It is also published only every other month.

We originally subscribed because friends of ours sent us a free subscription for a year, and we were hooked. We have since passed that favor along to another friend.

The magazine, though, is a treasure trove of good recipes and cooking techniques and handy tips.

This month's issue had a recipe for Melon Soup that I tried this past week, and I wanted to pass it along to you because it was delicious. And cool in the summertime heat.

Melon Soup
Cuisine at home - August 2009 issue

Melon soup usually is associated with Thailand, although it's also popular in Bali and on other Indonesian islands. Light coconut milk lowers the fat content of this version and keeps the soup from separating.

Makes 4 servings (about 7 cups)
Total time: 30 minutes

For the Soup:
3 cups diced seedless watermelon
3 cups diced cantaloupe
3 cups honeydew melon
1 can light coconut milk (14 oz)
1/4 cup fresh lime juice (about 2 limes)
2 Tbsp sugar
1 Tbsp chopped fresh gingerroot
1-2 tsp siracha or chili garlic sauce
Kosher salt and black pepper to taste

For the shrimp:
16 cooked large shrimp, shells removed (tails left on if desired)
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh basil
Juice of 1 lime
Kosher salt and black pepper to taste

Blend sliced melon, coconut milk, 1/4 cup lime juice, sugar and gingerroot for soup in a blender until smooth, working in batches if necessary. Transfer soup to a large bowl.

Whisk siracha into soup until combined; season to taste.

Toss shrimp with oil, basil, juice of 1 lime, salt and pepper in a bowl until shrimp are well coated.

Divide soup among four bowls. Float four shrimp in each bowl just before serving.

Per 1 1/4 cups serving: 267 cal; 10g total fat (6g sat); 43mg chol; 113mg sodium; 40g carb; 3g fiber; 8g protein.

I also chopped up some Thai Lime & Chili Cashews (my new favorite thing from Trader Joe's) on top of the soup. We loved it! The second night, instead of shrimp, I chopped up some teriyaki chicken (also from TJ's), and I think I may have liked it even better than with the shrimp.

Needless to say, we will be making this again!


November 26, 2009

Thanksgiving Dinner 2009


I always like to try new recipes during the Thanksgiving and Christmas holidays. I watched a couple of holiday programs on the Food Network to get some ideas. Even though Rachael Ray is NOT my favorite FN chef, several of the recipes she demonstrated sounded really good!

Here is our Thanksgiving menu:

Pressed Herbs and Spices Turkey Breast
Pumpkin-Zucchini Muffin Stuffin'
Chipotle Gravy

Apple & Onions Stuffin' Muffins (yep, a second stuffing)

Autumn Potato Gratin

Cranberry-Pear Relish

Caesar Salad (Bill's creation)

Pumpkin Pie Cake (an old recipe from my Mom) Recipe shown at the end of this post.

Continue reading - photos of the different dishes are shown.


Continue reading "Thanksgiving Dinner 2009" »

December 23, 2009

Mission Inn Christmas Lights

I have a confession to make - I LOVE the Mission Inn at Christmastime!

For those of you who don't know, the Mission Inn in Riverside, CA holds a Festival of Lights each year - from the day after Thanksgiving to a couple of days after New Year's. Millions of lights are strung, along with animated figures both inside and outside of the building. It is just spectacular!

I grew up in Riverside and have watched the Mission Inn go thru both bad times and good times thru the years. It is a historic site and one of the highlights of visiting the Inland Empire area of Southern California.

I still go to the beauty shop in downtown Riverside, and my hairdresser (and friend) Arlene and I always go to the Mission Inn in December for a glass of wine and to see the Christmas lights. Tuesday night was our night.

The real bonus of visiting the Mission Inn was the fact that they opened a new wine bar in November - it's called 54 degrees. Nice high-end wines and three different choices for the size of your tastes - 1.5 oz, 3.25 oz and 6.5 oz. I tried a half glass (3.25 oz) of Far Niente chardonnay and a half glass of Duckhorn pinot noir. Nice appetizers too - I had a huge stainless steel martini glass filled with mashed potatoes and topped with a lamb "lollipop". Arlene had a delicious rice-filled martini glass with Jamaican shrimp on top. Yum!!!

Last year Palma and Brad joined Bill and me for a tour of the decorated Mission Inn and dinner across the street. Here is her post about that evening.

My pictures aren't as good as hers, but here are a couple of exterior photos.




December 25, 2009

Gratitude Friday - Christmas, of course!

When Christmas falls on a Friday, it's only logical that I am grateful for the holiday. In addition to the religious significance, it means a gathering of family and friends to celebrate the joy of the season, with good food and holiday cheer.

Since it was just Bill and me (and Hoochie, of course) celebrating, we concentrated on the food and holiday cheer. Since we had just eaten turkey for Thanksgiving, I wanted to have roast beef for Christmas. Our menu included:

Filet Mignon Roast with Horseradish Sauce - I also tried making Popovers/Yorkshire Pudding, but they didn't turn out so well. It has been more than 20 years since I have attempted making them, so I can see that I need a lot more practice.

Mashed Yellow Potatoes with Roasted Garlic and Cheese

Roasted Veggies - Turnips, Carrots, Parsnips, Leeks, Garlic

Arugula Salad Mix with Orange Cranberries, Blue Cheese, Pecans & Avocado with Orange Vinegar & Toasted Almond Grapeseed Oil

Holiday Rice Pudding with Raspberry Sauce - I have been eating this dish since I was a little girl. It was originally my aunt's recipe, and we always had it on Christmas Eve.

We had a California sparkling wine with the salad and dessert (Laetitia Cuvee M) and a wonderful Justin Isoceles Reserve with the rest of the dinner.


I am so very grateful that we are able to have such a wonderful dinner to celebrate the Christmas holiday.

December 29, 2009

Holiday Brunch with Palma & Brad

It has kind of become a tradition - a holiday GTG with Palma and Brad. Two years ago we had brunch at Le Vallauris in Palm Springs - last year it was dinner at Mario's Place in Riverside and a tour of the Mission Inn to see the holiday lights.

This year we decided to have brunch at Spencer's in Palm Springs, and it was a good choice. Spencer's is located at the Tennis Club on Baristo Road right at the base of the mountainside. It brought back old memories of when I lived in Palm Springs and played tennis there. I even won a tournament trophy back in the 70's.

Anyway, we sat outdoors on the festively decorated patio. It was cool in the shade, but the outdoor heaters kept us warm.

Bill started with an appetizer, Crispy Fried Oysters, one of the chef's specialties.

Bill then surprised me by ordering Liver and Onions (I am usually the one to choose that).

The rest of us chose Eggs Benedict - Palma's was with lobster, Brad's was with smoked salmon, and mine was with crabcakes.

I shared my dessert with the others, but it was really too pretty to eat - Key Lime Tart.

And, speaking of pretty, look at these cookies that Palma brought us.

As usual, we had a wonderful time with Palma and Brad. Check out her blog photos.

January 1, 2010

Gratitude Friday - A Brand New Year


Another Gratitude Friday and a brand new year! What more could I ask for? A clean slate for 2010 - No mistakes yet, no regrets, no opportunities lost.

And today is the first anniversary of my blog's debut. And what a year it has been! I have loved sharing my thoughts and adventures with you, my readers!

Gratitude Friday was begun by Diana of Creative Structures to encourage us to count our blessings instead of dwelling on our problems.

So, I wish you all what I wish for myself - health, happiness, and great food and wine!


January 2, 2010

New Year's Eve Dinner

We were planning on spending a quiet New Year's Eve at home this year, so I wanted to fix something special for dinner - something that would go with sparkling wine.

I had printed out this Food Network recipe by Giada that seemed to fill the bill - Brown Butter Risotto with Lobster. Yum!

Brown Butter Risotto with Lobster

Recipe courtesy Giada De Laurentiis

Prep Time:10 min
Inactive Prep Time:15 min
Cook Time:40 min
Serves:4 servings


* 1 pound (about 2 medium) frozen lobster tails, thawed
* 4 1/2 cups reduced-sodium chicken stock
* 4 tablespoon butter, at room temperature
* 1 cup finely chopped onion
* 1 1/2 cups Arborio rice
* 1/2 cup brandy
* 1/2 cup grated Parmesan
* 1/4 cup chopped fresh chives
* Kosher salt and freshly ground black pepper


Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

The risotto turned out great (even if I say so myself), and the Laetitia sparkling wine was perfect with it. With lobster, how could I go wrong!


We turned it into a kind of Turf and Surf by adding a small steak to the plate.


Continue reading "New Year's Eve Dinner" »

January 4, 2010

A Neighborhood GTG to Celebrate the New Year


We live on a little dead-end road about one-half mile long. 18 families live on our street up in the foothills of the San Bernardino mountains. It is a pretty quiet place, partly because the road is private and pretty bumpy, so we don't have too much traffic except for the residents.

Several times a year we have a GTG for all the neighbors who can come. It's a good time to catch up on all of the new events in all of our lives and share a little good cheer.

This time it was at Bev and Web's house, right across the street from us.


As usual, there was plenty of food and lots of wine to drink. Here is some of it:







January 27, 2010

Gayot Best Restaurants List


I got an interesting email newsletter today from about their 2010 restaurant issue. It includes links to the following lists:

Culinary Trends
Top 40 Restaurants in the U.S.
Top 10 New Restaurants
Top 40 Cheap Eats
Top 10 Steakhouses
Top 10 Hotel Restaurants
Top Restaurateur: Wolfgang Puck
Top 5 Rising Chefs
Top 5 Food Trucks

Lots of good information on the Gayot website, including Food & Wine pairing tips, along with its own Top 10 lists related to wine and beer.

Check it out - you might learn something new!

February 2, 2010

Citrus Gazpacho


I bought this cooking magazine in my supermarket last week. Why? Because it was a Cooking Light publication, and I am trying to eat more healthy food.

The first recipe that caught my eye was Citrus Gazpacho. I tried to find the recipe on Cooking Light's website, but it wasn't there. This is the online recipe that most closely follows the recipe I found.

Citrus Gazpacho

1 Each Large Grapefruit
2 Each Large Oranges
1 Cup Chopped Plum Tomatoes
½ Cup Chopped Red Bell Pepper
¼ Cup Peeled Cucumbers
¼ Cup Chopped Tomatillos
2 Tbsp Chopped Red Onions
2 Tbsp Chopped Fresh Cilantro
2 Each Minced Garlic Cloves
½ Cup Low Sodium Vegetable Juice
¼ Cup Fat Free, Less Sodium Chicken Broth
2 Tbsp Fresh Lime Juice
1 Tsp Hot Sauce
Celery Sprig
1 Each Coconut Halved

Method of Preparation:
Peel, section and seed grapefruit and oranges. Coarsely chop sections of the grapefruit and oranges and place in a bowl. Add tomatoes, red bell pepper, cucumbers, tomatillos, red onion, cilantro, garlic, vegetable juice, chicken broth, lime juice and hot sauce. Cover and chill for 4 hours.

Pour into coconut shell and serve. Garnish with celery sprig, if desired. Can be served accompanied by sliced French bread.

I didn't serve it in a coconut shell like the recipe calls for, but everything else was pretty much by the recipe. Roma tomatoes were used instead of plum tomatoes, but like most winter tomatoes, they were pretty tasteless.

It was a very refreshing soup but probably more appropriate for the summer. The tomatoes would be much better then too. I will try it again then!


Stay tuned! I am going to use lots of the recipes in this magazine, and I will post about them when I do!

February 15, 2010

A Valentine's Day Feast


I wanted to use my heart-shaped little Le Creuset dish for this meal, but it was pretty small for dessert. So, I just used it for decoration.

I had decided to fix some frozen lobster tails for Valentine's Day, and the recipe that Kim found on seemed to fill the bill. Without the usual dipping butter, it was a much healthier choice. Check out Kim's version - much prettier than mine!

Of course, I then added some small fillet mignon steaks and a small baked potato. I saved part of my steak for lunch, though, so that helped the calorie count a little bit.

The plum sauce for the lobster went equally well with the steak (maybe even better). It was a delicious dinner!


Then came dessert. Amy had posted the recipe from for chocolate souffle which sounded yummy. I had never made a souffle before (I have led a sheltered life), but I thought I would give it a try. Only problem was that the semi-sweet chocolate chips I bought just wouldn't melt enough to be folded into the egg whites properly. I did finally get it mixed together, but I think I took a lot of the fluff out of the egg whites. The souffle was good but much more dense than it should have been.

I used larger ramekins than called for in the recipe, so the souffle didn't come to the top. Still good though.


Of course there was wine. Laetitia (Central Coast) sparkling wine and Baileyana (Central Coast) cab - Yum!


February 26, 2010

Gratitude Friday - Fabulous French Macaroons

Another Friday - another something to be grateful for!

Now this may seem like a small thing and not too important, but being a food lover (especially sweets), I realized that I had never tasted a Macaron (French Macaroon).

I had my chance this past week, though, when I visited a client in Palm Desert and was given some wonderful, mouth-watering Macarons. They were made at a French bakery there called French Corner Cafe & Bakery.

Oh my! It is hard to describe the delicate Macarons that just melt in your mouth. I was really kind of sad to eat them because they were so beautiful!

My photo doesn't do justice to these beautiful sweet pieces of pure heaven! There was even one with avocado cream filling, but I ate it in the car on the way home, so it didn't get into the picture. Oh, in case you are wondering, Bill did get to share a couple of them, although I considered eating them all before I got home!


Gratitude Friday was started by Diana of Creative Structures.

April 4, 2010

Happy Easter Sunday!


This is a pretty belated post, but I didn't want to forego posting about our Easter dinner since it was inspired by my Slow Travel compadre Jane.

Several mentions had been made about Jane's recipe for Osso Bucco, so I found her blog post and printed it out.

Bill went to a high-end market in the desert and got the veal shanks (already tied), so I was all-set. They braised for most of the day, and our kitchen smelled wonderful! I had asked Bill what he wanted to accompany the Osso Bucco, and he chose mashed potatoes! Go figure! He could have had risotto or polenta or ???, but he chose mashed potatoes.

Actually, it was a good match, along with roasted green and white asparagus.


Can't forget the wine! I belong to a wine club in Paso Robles called Denner, and they make a wine they call Ditch Digger. It is a BIG wine and ready to stand up to the Osso Bucco flavors. Yum!

Thank you, Jane! It was a wonderful dinner! And a belated Happy Easter to everyone!


May 27, 2010

Potato Piquillo Soup

When the Sunday Slow Suppers group made Paella a couple of weeks ago, I needed to find piquillo peppers. My local market didn't have them, of course, (small town, you know how that is), so I went on Amazon and found them. Only trouble was that it was a five-pack.

So, then the task became deciding how to use the rest of the peppers. Found some recipes online, one of which was this Potato Piquillo Soup on the Food Network.

Bill saw the recipe on the kitchen counter and decided HE was going to make the soup. Yeah Bill! And it turned out to be super-delicious. The piquillo cream that tops the soup was really yummy - I think it could be used to enhance a lot of different dishes.


Continue reading "Potato Piquillo Soup" »

May 30, 2010

Palmina Challenge #1


Our weekly Sunday Slow Suppers is finished, and our next weekly cooking challenge will not start until July, so I decided to challenge myself in the meantime.

You may recall that back in February I attended the mini Slow Bowl in the Santa Ynez area, and one of the wineries we visited was Palmina. I blogged about it here.

I joined their Stagioni wine club that day, and I have received two shipments of three bottles each. The fun thing is that for each wine, there is a recipe to go with it.

So, my challenge to myself is to prepare the recipe that goes with each wine. That means controlling myself and not opening the bottles when they first arrive. So, here goes with the first recipe and wine.

First, the wine. Palmina's tasting notes say:

Traminer is an ancient grape varietal, with written notes on this green-skinned grape going back to the 11th century. It is named after the alpine village of Tramin (Tremeno on the Italian side), and is likely the parent of the more well known Gerwurtztraminer (Meaning spicy Traminer). Many ampelographers (those who study the orgin of wine) believe that Traminer may be the most ancient cultivar still in existence. Obviously a hardy grapefine with not only its longevity but its preference for cool climates, it thrives in the maritime, hilltop Alisos Vineyard.
A wine that attains even more character with cellaring, Traminer is also delightful immediately at release. It is a beautiful food wine, particularly with the hearty dishes of its orgin. Dishes with eggs, potatoes, herbs and cheese will never disappoint!

I bet you didn't know you would get a history lesson along with the recipe, did you!

Continue reading "Palmina Challenge #1" »

June 26, 2010

Prosecco Shrimp ala Debbie

I was inspired to fix this dish by Slow Travel poster Debbie from Phoenix. She had entered a cooking contest with this recipe and needed votes. Here is the website link.

What a quick and easy recipe that was completely delicious! The sauce was to die for - I want to try it on other types of fish.

The shrimp has finished cooking and is ready to dish up.

I served the Prosecco Shrimp on top of brown rice, and there was not a morsel left:

Thank you, Debbie, for a wonderful recipe!

Continue reading "Prosecco Shrimp ala Debbie" »

June 27, 2010

Palmina Challenge #2


Before our next Sunday food challenge starts in July, I am doing a self-imposed challenge - to prepare the suggested recipe from Palmina Winery along with one of their wine club selections. This time my challenge is Spring Meatballs & Spinach Potato Casserole with Barbera.

A little wine history from Palmina:

Barbera has often been called the "people's wine", vinified from a much-loved grape that grows easily, produces wines of great color, soft tannins and lively acidity that can be enjoyed relatively early in their life. In Italy, it is grown in the same regions as Nebbiolo, and is thought of as the good-natured counterpart to the finicky Barolos and Barbarescos. There is a saying in Piedmonte that Barbera is "what you drink while waiting for the Barolo". And what a delight it is! So beloved that in the 19th and 20th century, it was brought to California by the waves of Italian immigrants who settled here, but wanted a bit of the "old country" in their new home.

The challenge dishes turned out very well. I will definitely make them again. The wine pairing was wonderful too - we definitely loved the barbera!



Here is my previous post in the Palmina challenge series:

Palmina Challenge #1

Continue reading "Palmina Challenge #2" »

July 16, 2010

Salad with Sausages, Potatoes & Chevre

Like a lot of you, I follow a number of food blogs. This past week I saw a blog post by Katie of Thyme for Cooking which intrigued me.

With the weather so hot, I am always looking for cool things to fix for dinner - something that can be cooked on the BBQ. Salads are always a good option too to keep the house cool.

Well, this recipe combined both of those characteristics - a cool salad with meat and potatoes prepared on the BBQ instead of in the oven. Yay!

Here is Katie's recipe for Salad with Sausages, Potatoes and Chevre.

Per the recipe, we BBQ-d both the sausages (I used Italian sweet sausage from TJ's) and the potatoes (cut into bitesize pieces, tossed in olive oil, and roasted on a cookie sheet). While still warm, they were tossed with the lettuce, dressing and the chevre. The warm items helped melt the chevre so that the dressing became creamy and decadent. Totally wonderful! I added a little sliced yellow squash for color.


July 20, 2010

Palmina Challenge #3


I began doing my Palmina challenges in June when our Sunday Slow Kitchen was dark and I didn't know what to do with my Sundays! Here are the first two:

Palmina Challenge #1
Palmina Challenge #2

Let's start with the wine. It is called Savoia and is a proprietary blend that Palmina makes (50% Nebbiolo - 25% Barbera - 25% Syrah). A little more wine history was provided in the tasting notes that accompanied the wine club shipment:

"Savoia" is a reference to the ancient House of Savoy, a melding of a kingdom made of parts of modern day Germany, France and Italy. Savoia was the longest reigning royal house in Europe - ever. And the wine named after this peacable realm? Winemaker Steve Clifton's passion for tradition and history, challenging tradition and history, and crafting wines made for the table

He stresses that good things do come in threes - the three wines in Savoia, three vineyards from which the grapes are harvested, three years from harvest to bottle, The tasting notes are always very informative - Palmina does a great job with their wine club shipments.

Now, on to the food! The recipe that accompanied the wine is something that not everyone will want to try - Steak Tartar. Raw meat and a raw egg yolk are not to everyone's liking. Both Bill and I have enjoyed Steak Tartar in the past, so we decided to take a chance.

We followed the recipe exactly and ate it with two accompaniments - chopped hard-boiled egg and red onion. It went well with the wine and was a lovely warm-weather dinner.



Continue reading "Palmina Challenge #3" »

July 23, 2010

Caffe & Two of My Favorite Things to Eat


One of the food blogs that I follow on Bloglines is Serious Eats. I usually just scroll down the day's entries (there are always quite a few) and then follow the link to ones that sound interesting. But yesterday there were TWO interesting (at least to me) blog posts, one about coffee and one about peanut butter and dark chocolate. They two kind of go together, don't they?

The title of the first one is Translating Coffee Menus: Different Names for 'Coffee Plus Milk'.

This post was kind of interesting to me because I never know which coffee to choose when I go to Starbucks or some other coffee house. So, I always order the same thing - Non-fat Cappuccino, mainly because I didn't know what the other coffee terms mean. Well, I have now been educated!

The second post was about two of my favorite "foods", peanut butter and dark chocolate. I think I have mentioned before that I don't very often have peanut butter in the house because I eat it right out of the jar. Well, the same goes for dark chocolate, although I fool myself into thinking that dark chocolate has health benefits.

Peanut Butter and Chocolate: How Dark Is Too Dark? was also enlightening to me. A taste test was done with different strengths of chocolate, from milk chocolate to extremely dark choclate. Two peanut butters too, one plain and one sweetened. Very interesting comments.

And, because it is Gratitude Friday, I am thankful that I can have peanut butter and dark chocolate with my cappuccino this morning for breakfast!

July 30, 2010

Quick & Easy #1 - Pasta of course!

It occurred to me that, like a lot of people, I prepare dinners from ingredients that I have on hand, with no recipe in sight. So, I thought I would post notes on these Quick & Easy meals and maybe give my readers some ideas. I always like getting new ideas for meals, so maybe you will too!

OK, let's see what we have to work with . . .

About half of a rotisserie chicken from Costco. Have any of you bought Costco chickens? They are the bargain of the century - huge, like small turkeys, and only $4.99 here in SoCal. We can get at least three meals out of a Costco chicken. Cut chicken into bitesize pieces.

Cherry tomatoes picked fresh from the garden

Fresh asparagus, cut into 1-inch pieces

Onion, chopped

Trader Joe's spinach pasta (at least I think the flavor is spinach - it's green!) I threw away the package, so I can't tell for sure.

Saute the chopped onion in olive oil or grapeseed oil - I had some Citrus Cilantro grapeseed oil that I used. After the onion has softened, add the asparagus and continuing sauteing until slightly softened. Add the cooked chicken hunks. Add the cherry tomatoes for about a minute.

In the meantime, cook the pasta, drain and put in serving bowl. Add a little olive oil/grapeseed oil to keep from sticking. Top with the onion/asparagus/chicken/tomato mixture and sprinkle some chopped cilantro on top. After I took the picture, I also sprinkled some shredded parmesan on top. It was great!


August 13, 2010

A Local Celebrity Chef!


Those of you who are fans of Hell's Kitchen know that the winner of this current seventh season was announced this past week - Holli Ugalde beat Jay Santos to earn the head chef job at Gordon Ramsay's restaurant at the Savoy Grille in London.

Frankly, I love to see a woman prevail in a contest like this. Women have been considered only good enough to be sous chefs too long!

But, the really great thing about this story is that Holli is a "local girl" in our neck of the woods. On the show they stated that she came from Redlands, CA, a city about 15 miles from where I live. But, in our local paper today, the front-page headline was "Beaumont resident new celebrity chef". And, she has been working as a chef in Palm Springs for the 18 months since filming concluded. Who knew? Here is that story.

And the winner celebrated at our local Casino Morongo - what fun! I almost feel like I was there!

BIG congratulations to Holli Ugalde - you done good girl!

Continue reading "A Local Celebrity Chef!" »

August 25, 2010

Pinot & Ponies - My First Time

Better late than never, they say, so here is my very tardy post about Pinot & Ponies in San Diego that I attended for the first time.

I wasn't able to get to San Diego for Friday night's festivities, so I met everyone at the Del Mar racetrack on Saturday. Here is the little courtyard where I waited to meet the gang.

We had a fun time at the horseraces - won a little, lost a little. David and Marcia had a trainer friend who let us use his box, which was nice. We had picnic food and wine, and the weather was beautiful.

After the races, I drove back with Shannon to Ocean Beach and we walked down to The Vine

Here I am with Sharon:

Bill and Charity are having a good time:

Palma and Brad enjoying their dinner:

Shannon, Marcia and David:

Palma posted about Pinot & Ponies on her blog. Check it out!

October 24, 2010

What to do with all those tomatoes!

Although we had a late ripening season in our garden, the thing that I had feared has come to pass - tons of tomatoes being ripe all at once. What to do - What to do . . .

Per a recommendation from Chris, one of my Slow Travel compadres, we ordered a bunch of seedlings (mostly tomatoes) from Natural Gardening Company in Northern California. Along with the plants we bought locally, we had almost 30 tomato plants. Crazy, you say. And that is true, but we love summer tomatoes, and our neighbors love them too. But 30 plants produce a LOT of tomatoes, and we had to decide what to do with the excess (didn't want to waste those precious things).

So, for the first time in my life, I decided that we could can some of them - as puree, as sauce, and whatever else we could think of.

I went on Amazon's website and found a neat canning set.


A food mill was a necessity, I read, so back to Amazon.


Our local Stater Brothers market had Ball jars in all sizes. So, we were all set.

But while we were waiting for the Amazon purchases to arrive, I searched for canning recipes and came across an entry on Slow Talk for roasting Sungold tomatoes (Yellow/orange cherry tomatoes) and then freezing them.

Here is the link for the website with the instructions. They turned out great but, alas, I forgot to take a photo.

So, check back in the next few days, and I will give you our canning report.

October 25, 2010

Canning Tomatoes - Part 1

Our first foray into home canning was a pretty simple recipe - in fact it wasn't much of a recipe at all.

I read Kalyn's Kitchen in my Google Reader, and one day I noticed an entry for How to Make and Freeze Tomato Sauce. Actually, it must have been a link on someone's blog (maybe Marta's) because the entry goes back to 2006.

Anyway, this recipe looked so simple (no blanching or peeling or seeding the tomatoes) that I thought it would be a good first effort. Of course, we were going to can the tomatoes after they were prepared - no room in our freezer.

I picked all yellow/gold/green heirloom tomatoes for this project - so I could tell the difference later from tomatoes prepared another way.


No blanching, no peeling - just puree in the food processor and then reduce the resulting tomato mixture. If desired, when using the tomato puree, it can be put thru the food mill to eliminate the seeds.

Here is the tomato puree just after coming out of the food processor:

And here is the puree after it has been reduced:

The canning procedure went well - I think we have the hang of it now!

Used: Two colanders of tomatoes - about 20 lbs

Yield: 6 pints of puree


Continue reading "Canning Tomatoes - Part 1" »

October 26, 2010

Canning Tomatoes - Part 2

My second canning project was inspired by Marta of Postcards from the Trail and her post, Tomato Puree.

This was a chance to use my new food mill instead of blanching and peeling the tomatoes. A really easy process of washing and chopping the tomatoes - no seeding or peeling. Then they were heated until soft before putting them thru the food mill.

This time I used all red tomatoes, mostly heirlooms, but no romas because I was saving them for some of Marcella Hazan's tomato sauce recipes (see next installment).

Marta noted that the puree was really watery when she canned it, so I decided to do one batch that way (no extra reducing) and one batch after it had been reduced. You can tell the difference in the photo.


Used: I forgot to weigh the tomatoes this time, but it must have been a lot (maybe double the 20 lb I used in the first batch).

Yield: 12 quarts of puree - 7 unreduced and 5 reduced

October 27, 2010

Canning Tomatoes - Part 3

Now we are really getting to the fun part - actually making and canning tomato sauce to use during the winter months! And what better recipes to use than Marcella Hazan's from Essentials of Classic Italian Cooking!

We had both regular Romas and San Marzano tomatoes ripe in our garden, so I picked 10 pounds of each. San Marzano (the larger ones) are on the left, and regular Romas on the right.


I wanted them to be in separate sauces so we could compare the taste. In Marcella's pasta chapter, there are several tomato sauces, two of which have identical ingredients (in different proportions), but the big difference between these two is that in one the veggies are put in raw, and in the second, they are sauteed first.

I used the Romas in the recipe with crudo vegetables and the San Marzano in the recipe with the sauteed veggies. Take a look at how the completed sauces look.



Used: 20 pounds of tomatoes (10 lb of each variety)

Yield: 16 pints - 10 pints crudo & 6 pints sauteed

Continue reading "Canning Tomatoes - Part 3" »

October 28, 2010

Canning Tomatoes - Part 4

I can't believe that I never finished my tomato canning entries!
Here is the final episode.

These two were Bill's projects. We had huge amounts of ripe Romas, so he decided to can them whole. Blanching and peeling them was a challenge, and he got a little impatient with the tediousness of the job, but he persevered. For the liquid, he used seasoned tomato juice.

Yield: 10 quarts - I am not sure how many pounds of tomatoes were used, but I would say at least 20 lbs.


Bill also decided to make Tomatillo Salsa after I showed him Jerry's (JDeQ on Slow Travel) blog post about Canning Tomatillo Salsa.

I don't think he put in the full one-half cup of Jalapeno chiles called for in the recipe because he didn't think I could handle it, but the salsa still turned out to be pretty tasty.

Yield: 6 pints and 8 half-pints.


We have really enjoyed our first canning experience, and we have lots and LOTS of canned tomatoes for the winter. We may actually have trouble using them all before next year's crop is ripe. Oh well, it's a good problem to have!

Continue reading "Canning Tomatoes - Part 4" »

November 25, 2010

Thanksgiving 2010 - The Highlights

Pardon the lateness of this - just getting caught up on my blog posts.

It was our usual stay-at-home holiday weekend, but we prepared a lovely meal. No one goes hungry at our house, that's for sure!

I thought I'd tell the basics of what we ate and highlight the new recipes that we tried.

Turkey breast with cranberry stuffing and gravy.

Fresh & Easy had jars of Cranberry/Orange relish, which was just delicious. I will try that again.

I don't know if I have mentioned, but I am really loving having a Fresh & Easy store close-by. It's been open almost a year, and I now go there more often than to Trader Joe's. They don't have as big a selection as TJ's but still lots of tasty stuff.

Back to the menu . . .

Butternut Squash Gratin with Goat Cheese and Nuts - This recipe came from Amy on Slow Travel (adapted from a Bon Appetit recipe) and is mouth-watering good.

Fresh Spinach and Ricotta Gratin - Courtesy of Katie at Thyme for Cooking - another winner.

Roasted Pears with Blue Cheese - This and the spinach dish were Bill's contribution to dinner. We found the pear recipe on the Food Network website, from Barefoot Contessa. Another great recipe.

Dessert was Nantucket Cranberry Pie with Lavender-Honey Ice Cream. The "pie" recipe made the rounds of Slow Travel tables this holiday season but was originally posted by Pioneer Woman. It was so easy and delicious that I made it a second time for a potluck. No leftovers there!

Continue reading "Thanksgiving 2010 - The Highlights" »

December 25, 2010

Christmas 2010 - The Menu

Pardon the lateness of this - just getting caught up on my blog posts.

Another stay-at-home Christmas for us! I hate traveling during the holidays - it's just too stressful with weather delays and packed airports and highways. It is so much simpler to stay home and cook good holiday things and drink good wine.

So, here was the menu we chose:

We started the grand eating day with breakfast - Creme Brulee French Toast from Sheri (scg on Slow Travel). See recipe later in this post.

Roast Tenderloin of Beef with Red Wine Sauce - Recipe came from Thyme for Cooking. No photo taken - sorry!

Mousseline au Gratin - Recipe also came from Thyme for Cooking. Thank you Katie!

Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle & Lime - This recipe came from Kalyn's Kitchen and was definitely a keeper!

Bill was in charge of making the salad but, alas, he cannot find the recipe. It had apples, avocado, feta cheese, pecans and pomegranate seeds. It was great!

Dessert was an old family favorite - Holiday Rice Pudding with Raspberry Sauce. My Mom got the recipe from her sister, so I have been eating it since I was just a little girl. I have posted the recipe later in this post.

There was wine (of course) - what would a Christmas dinner be without wine? Palmina Undici fit the bill perfectly.

Continue reading "Christmas 2010 - The Menu" »

December 27, 2010

Season's Eatings - German Cookies


I am delighted to join the Season's Eatings challenge for the first time! Actually, that is not quite true. I signed up last year with Katie of Thyme for Cooking (the organizer of this fun event), and I sent a foodie gift to the person I was assigned. Unfortunately, whoever got my name did not follow thru, so I was giftless last year.

Fortunately, though, this year I did receive a gift - all the way from Germany from a lovely lady named Ulrike. Her blog is called Kuchenlatein (Latin cuisine), and she publishes it both in German and in English.

Ulrike's recipe and ingredients are for Brown Cakes, which are actually what we would call cookies. She sent me a package of the measured flours, leavening agents for both the Brown Cakes and White Cakes, and Ceylon Cinnamon and specific instructions for making both the Brown and White Cakes.


Brown Cakes - Braune Kuchen

Ingredients (50 Servings):
100 grams Butter
75 grams Brown Sugar
100 grams Dark Molasses
75 grams Almonds, chopped
1 teasp Cinnamon, ground
1 pinch Cloves, ground
1/2 teasp Pottash
125 grams Plain Flour, Type 405
125 grams Rye Flour, Type 1150

In a saucepan warm butter, sugar and molasses on low heat. Fold in almonds, cinnamon and cloves and let cool.

Dissolve the potash in l tablespoon warm water and add to the mixture. Add the flours and knead until the dough is smooth and well combined. If necessary add 1 or 2 tablespoons water.

Place into a bowl, cover and cling film and rest over night at room temperature.

Roll out between clingfilm, about 3 mm and cut into 3 x 5 cm rectangles. Place on a greased baking tray.

Bake for 8 mins at 200 degrees C/fan, 170 degrees C/gas 3. Cool on a wire rack.

My cookies don't look as good as Ulrike's (see her blog post), but they tasted great! Thanks Ulrike!


PS - Here is one particularly good blog entry for the Season's Eatings event right on Thyme for Cooking's site.

Continue reading "Season's Eatings - German Cookies" »

January 1, 2011

New Year's 2010 - A Cheese Feast & Good Luck Black-Eyed Peas


We have in the past ordered a number of cheeseboards from in France. They ship them to arrive the next day so that the cheese stays fresh. Doesn't matter so much in this cold weather, but in hotter months it does. My FedEx driver says he always knows when I have ordered cheese by the way his truck smells.

Anyway, I digress. We thought that a French cheeseboard would be the perfect way to ring in the new year.

Here is the cheeseboard that we ordered:

We took a vote and the Coulommiers with Truffles was our favorite.

A close second was the Ste Maure de Touraine.

But always wonderful was the French Roquefort.

I think we were trying to get in the mood for the trip to Paris we have planned for May 2012.

Continue reading "New Year's 2010 - A Cheese Feast & Good Luck Black-Eyed Peas" »

January 2, 2011

Panettone Panzanella with Brussels Sprouts

Panettone started all of this. And a Slow Travel thread, Panettone Revelations.

I am always a sucker for seasonal breads and desserts - I always buy some and then wonder what to do with them. Well, that's what this Slow Travel thread was all about. The Panettone thread began back in 2009 with discussions about where to buy good Panettone and recipes to use it.

That's where I saw the recipe that Shannon was going to make, Panettone Panzanella with Pancetta and Brussels Sprouts.

I know, I know - it's a very strange combination. But I like trying unusual things, and this recipe certainly qualified. And the result was wonderful - salty and sweet.

What a great way to use leftover Panettone!


Continue reading "Panettone Panzanella with Brussels Sprouts" »

January 15, 2011

Season's Eatings - Epilogue


This was my first year actually fully participating in the Season's Eatings foodie gift challenge, which Katie from Thyme for Cooking so graciously puts together.

I posted my entry at the end of December about the Brown Cakes recipe and ingredients I received from Ulrike in Germany.

I just wanted you to see the post that the recipient of MY gift published. Her name is Kate, and she is a Minnesota blogger - Kate in the Kitchen.

Here is her Season's Eatings post, but check out her other blog posts too. Very high tech website with flashing food photos in her banner. She posts about food (of course), the winters in Minnesota, her pets and lots of other good stuff. Photos are beautiful - I wish I could take photos like that!

December 29, 2011

Season's Eatings 2011


I was excited to participate for the third year in the foodie gift exchange organized by Katie of Thyme for Cooking.

Last year my gift came from a blogger in Germany. This year I was thrilled to receive a package from Australia - from Kate of Manningroad.


Kate sent me an assortment of Australian spices:
Australian Bush Herbs
Aussie Meat Pie Spice
Australian Bush Pepper Blend
Murray River Pink Salt
Wattleseed Roasted
Mixed Spice

I need to read up on all of these spices to see how they should be used.

She also enclosed a darling little silver spice spoon and a recipe for Lemon Butter, which I intend to make very soon:

180g butter, diced
2 cups caster sugar
3/4 cup lemon juice
2 tsp grated rind
4 eggs, beaten and strained

Combine all ingredients in top half of double saucepan. Stir over simmering water until mixtures thickly coats the back of a wooden spoon. Pour into hot sterilized jars. Seal when cold. Serve on toast, scones, or in pre-made tartlets with coffee shards.

Thank you so much, Kate!

January 2, 2012

Lucky Hopping John Soup

Good luck in the new year - we all want it, right? Well, I try to edge the odds in my direction by making the good luck soup each year.

This year I tried the recipe from one of my favorite food blogs, Kalyn's Kitchen. I was really glad I chose this recipe because it was absolutely delicious!


Continue reading "Lucky Hopping John Soup" »

This page contains an archive of all entries posted to A Winelover's Wanderings in the Recipes/Food Fun category. They are listed from oldest to newest.

Curds Our Whey is the previous category.

Salad Samplers is the next category.

Many more can be found on the main index page or by looking through the archives.

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