He was Nuttier than a Fruitcake

I’ve always hated fruitcake. I never could understand why anyone would think Fruitcake was an appropriate gift to give or worst yet serve on your holiday table where there should be much more desirable sweets. My most vivid memory had been going to my step- grandmother’s house as a kid and seeing a tray of sliced fruitcake along side a tower of fig-filled cookies, date-nut spirals, crystallized grapefruit peels and dried apricots ……. nothing a child of any age would want to consume. Truth be told, most of the food served at Grandmother Esther’s was awful. Esther was a fine Professor of Music at Edinboro State Teacher’s College, but as a fine or even fair cook she was not. I was told by my mother that Es had an illness in the 1940s that altered her sense of taste so she really didn’t know what good food tasted like. I didn’t buy it, I think she reveled in annoying her step-son-in-law (my dad) and step grandchildren by serving us gross food. Perhaps I’ll write a future blog post about that but for now I digress. I hate fruitcake.

My husband did not hate fruitcake. In fact he loved it. I dare say his favorite might’ve been those loaves you could get at a drugstore usually sitting aside the fake tin of Danish Butter Cookies that was only sold November-January (and now probably 70% off). After years of debating the reason for the very existence of fruitcake and pleas from my husband to try making one, four seasons ago I defied my culinary values and agreed to make a fruitcake.

I set rules. The cake would be considered one of his Christmas gifts as the expense, effort and shear horror of what I would experience was gift worthy. Likewise, the cake would be unveiled on Christmas day in the company of only our immediate family and never, ever appear on our dining table after that. If he liked it, my husband was permitted to share it with known fruitcake lovers only. If he didn’t like it, we would never speak of it again.

I chose the recipe for “Dark Fruitcake” out of “The Joy of Cooking”. I bought all the ingredients right down to the currants and citron and all those other candied fruits that stick together in clumps and dates that are almost impossible to chop. I mixed everything in a gigantic bowl and used a 12-cup ring pan. My fruitcake weighed a TON. I baked it for many, many hours and then cooled it for many, many, hours. Surprisingly, once cool the menacing dark glob came out of the pan okay (Jeez it was dark. Maybe burnt? It didn’t smell burnt, just fruitcakey.). I covered the behemoth with brandy-soaked flour clothes, wrapped in multiple layers of plastic wrap, stuck it in a super-sized zip-lock bag and placed it in the cupboard of my antique dry sink. That was 3 weeks prior to Christmas day.

My man loved the fruitcake I had made. That year, he might’ve shared a tad, but mostly he ate it himself over a course of about two weeks. With each passing day he told me he loved me more than the day before because I had become a fruitcake maker. It was clear that another family tradition had begun and the following Christmas would include a homemade fruitcake.

So the next year there was indeed another two-ton fruitcake made that tasted similar to the first. Last year though I got bold and decided to make three large loaves instead. The idea being that now my fruitcake gift was even more fun because my husband could taste the cake at varying ages and share more easily since now his fruitcake had gained a small following. He finished the first loaf in about a week. The second loaf took him just about through basketball season (those who read this blog often know my husband was a basketball coach). To him, this was the best fruitcake ever! I’ll never get over the fact that my husband could love a gross food so much. For him, my fruitcake was right up there with the very best of my recipe rotation.

This is where my story gets a little sappy. You see my husband never got to his third fruitcake loaf. He unexpectedly died on February 18th of last year. Needless to say I never gave that fruitcake aging in my antique dry sink a thought until this holiday season, over a year since it had been baked. My daughter, son and I knew the holidays would be hard for us but we were determined to make the best of it while keeping our papa and husband in our hearts. I had suggested to my daughter we open the fruitcake on Christmas day to see what became of it then throw it away. I forgot all about it so the holidays came and went without the fruitcake making an appearance. Just yesterday (it’s January 7th) I remembered a Hallmark Christmas Movie featuring an 100 year old fruitcake (it’s called “Broadcasting Christmas”, I looked it up). That made me go right to the dry sink to fetch the last fruitcake loaf.

I took it out, unwrapped it’s many layers of plastic wrap and brandied cloth. It was still moist, dark and smelled thick of molasses. I took a bite. It tasted as gross as always. That same gross taste that my husband loved only now the brandy flavor was magnified. I took another bite. This time it tasted so much better. I could taste the love I put into making it. I could taste my love! Almost a year since my husband had passed and I was enjoying his fruitcake! In the end the gift I made for him became a gift to me. And that gift is going to keep on giving at least another year. I wrapped that “dark brick of molasses filled love” again in a brandy doused cloth, applied multiple layers of plastic wrap, put it back in the zip-lock bag and in the cupboard it went. Next Christmas, if I don’t think it’ll kill anyone, I’ll make my kids take a bite and share some with my husband’s fruitcake fans. I may keep any remaining for the following year but probably not.

I still think you’ve gotta be nuts to like fruitcake, but in this first week of January 2020 having a few bites was a gift to me. Live each day, be kind to one another and share the love.

“Political advice is a bit like your average Christmas fruitcake: something everyone gives and no one wants.” ~ Bob Dole

Something New from Something Classic

20171025_163015337_iOSI took the opportunity recently to develop a couple of recipes using a new dressing offering from Gazebo Room, Asian Vinaigrette. With two of my close friends as guinea pigs, I set out to create and serve them an Asian inspired luncheon using the flavorful bottled dressing as a highlight in two of the dishes I prepared.

For the entrée, I changed ingredients but used a preparation for Chicken thighs that I’ve prepared many times. The Chicken ALWAYS comes out tender and very flavorful. The use of one of Gazebo Room’s newest additions had the same delectable results!

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Asian Vinaigrette Chicken Thighs

2 Tbls fresh lemon juice
12 skinless, boneless chicken thighs
1/4 cup all-purpose flour
1/2 tsp salt
1/4 freshly ground black pepper
1/2 tsp five spice powder
2 tsp olive oil
2 cups chopped onion
1 Tbls peeled fresh ginger, minced
2 garlic cloves, minced
1/2 cup unsalted chicken stock
1/2 cup GAZEBO ROOM ASIAN VINAIGRETTE
2 Tbls chopped parsley or green onion for garnish

1. Combine lemon juice and chicken in a large zip-lock bag. Seal and marinate in refrigerator 30 minutes. Remove Chicken and discard marinade.
2. Pat Chicken dry with paper towels. Dredge in flour mixed with the five spice powder. Sprinkle with salt and pepper. Heat oil in large nonstick skillet with high sides over med-high heat. Add half the chicken and cook for 3 minutes on each side until lightly browned. Repeat procedure with remaining chicken. Remove all from pan.
3. Add onion, ginger and garlic to pan and saute 5 minutes or until tender. Return Chicken to pan. Add stock mixed with vinaigrette. Bring to a boil. Cover, reduce heat and simmer 1 hour until tender. Garnish if desired. Makes 6 servings (2 thighs with 1/3 cup sauce.

 

The salad I served was a revamped version of an old recipe I’d clipped from a magazine in 1982.

Far East Rice Salad
2 cups cooked rice
1 cup cooked ham diced
1 8-oz can chunk pineapple, drained
1 green or red pepper cut in thin strips
1/2 cup water chestnuts coarsely chopped
1/3 cup sliced green onion
2 Tbls GAZEBO ROOM ASIAN VINAIGRETTE
1 Tbls low sodium soy sauce
1/2 cup mayo
1 can (3 oz) chow mein noodles

Combine rice, ham, pineapple, peppers, water chestnuts and green onion. Blend Vinaigrette, soy and mayo. Mix with the ham mixture. Serve on greens if desired and top with chow mein noodles. Makes 6 side dish servings.

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Both dishes were easy to make, tasty and appealing to the eye. My friends gave the meal two thumbs up as well. Give either recipes a try if you’re in the mood for some Asian flavor!

“Laughter is brightest in the place where food is.” – Irish Proverb

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Finally,2016 Musing Awards!

 

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Tonna Crudo-tuna,cucumber,pickled fennel, fried capers, anchovy aioli

For me, 2016 pretty much sucked. I won’t bore you with all the specifics, but let’s just say if it wasn’t for my obsession with musing about eating and boozing, my guess is I would’ve withdrawn from all human interaction shortly after November 8th! That being said, I did manage to discover some wonderful culinary products and impressive restaurants throughout 2016 that deserve recognition as recipients of the 2nd Annual Musing Awards.

And the Musee goes to………

Favorite newly discovered Food and Beverage:

Savory- Eat Smart Beets and Greens Salad Kit. I’ve never been a fan of bagged salads. I tend to think I can taste the plastic bag on the lettuce. Thankfully, that doesn’t hold true for salads made of sturdier (and healthier) greens such as kale or brussels sprouts. I truly have enjoyed all the  Eat Smart Salad Kits I’ve tried with Beets and Greens being my favorite (and the one that’s out of stock most often).

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This one is good too w/ Poppy Seed Dressing.

Sweet-Betty Crocker Limited Edition Salted Caramel Cookie MixOkay, okay I realize this winner isn’t exactly all the way “prepared” but they sure make baking easy and delicious! Literally just add an egg and butter (REAL UNSALTED BUTTER) for sweet and salty home-baked heaven! If you care to, add my secret ingredient….1/2 tsp Almond Extract. 016000451025

Beverage- Cheribundi Cherry JuiceI’m not gonna lie, this stuff is pretty pricey but I find the flavor delicious! Maybe it’s just label persuasion, but I swear if I drink four 8oz servings through the week my joints actually do feel better as the product implies. I tend to purchase the “lite” version when available.20170103_164730633_ios

Favorite “new to me” Chef- Neal McTighe . I had the pleasure of meeting Neal at a community outreach program at Dickinson College that I was invited to by a dear friend who’s an alum. My friend and I had no idea what to expect from this particular event that was called “Italy in a Jar”, but what the heck it was free and appeared to involve food! Once seated with a glass of Italian Wine and a few nibbles provided by the Dickinson staff we got  to meet and hear the story behind the creator and founder of Nello’s Sauces, a red hot Italian Pasta Sauce Company that’s beginning to appear in shelves all over the place such as Wholefoods, Kroger, Harris Teeter, etc. Even the mail-order meal company, Plated, has begun to provide Nello’s Sauce with their dinner kits. Neal’s rise from Dickinson college student with limited Italian language skills, to teacher of Italian, to Pasta Sauce Chef extraordinaire is not only interesting (“click” on his name above to get to Nello’s website and read all about it) but inspiring too as it is a stunning example of someone pursuing their passion. After the talk, we all gathered into the college kitchen where Neal gave us sauce making tips (do you know the best canned tomatoes to use?) and prepared a huge pot of Pasta with Nello’s Marinara Sauce. I went home with a jar Nello’s sauce laced with lavender which was scrumptious! Ironically, Nello’s Sauce isn’t found near Dickinson College as of yet (closest in probably Wholefoods towards Philly?) but I have my fingers crossed.

Favorite “new to me” Winery- Grace Estate Winery . Like so many other things in 2016, I didn’t get to as many wineries (VA mostly) as I’d would’ve liked or usually do throughout a year. I’m awfully glad my two favorite girls and I were able to get to Grace Estate! Tasting Room-great, Wines-tasty, Outdoor seating and views-lovely. Don’t miss this one when you’re in the Charlottesville area. Look at my blog post from Nov 2016 for more photos of some Charlottesville area wineries visited this past year.20161016_195521473_ios

Favorite “new to me” Restaurant-Cosima, Baltimore MD I loved this place! Baltimore really has some gems and Cosima is at the top of my list. Look at my post from September 2016 titled “Charmed, I’m Sure” for further details on this and a few other places I discovered in the Charm City this past year.

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Ragu Di Cinghiale- slow cooked wild boar, fennel sausage, pancette in tomato sauce over polenta

Just Plain Delicious- Zunzi’s, Savannah GA I blogged about my trip to Savannah in July (“Oh, Savannah”) which provided details of my culinary experiences. Zunzi’s was without a doubt the “funnest” food I had. Truly coming out of a hole in the wall, you stand in line to order absolutely delicious South African (and a few other countries) concoctions. The “Oliver’s Lunch” shown below really is just plain delicious! Take a look at their website. You can order some of their sauces and Zunzi gear.

Oliver’s Lunch at Nunzi’s. The best!

Favorite “new to me” recipe-Chicken Tagine with Lemon and Olives . I guess I must’ve cut this out of a Cooking Light magazine in 2007 but didn’t get around to making it until this past year. I made up for lost time though, because I bet I’ve made this succulent dish at least a dozen times in the past 12 months. It’s that good. Atypically for me, I follow this recipe to a tee except for the cilantro- I never add the Cilantro. Originally I thought 1 hour seemed to be a heck of a long time to simmer chicken thighs but they turn out perfect after a long, slow simmer. Please note that this is a Cooking Light recipe so it won’t infringe on any New Year’s resolution.20170113_172146093_ios

Life Time Achievement Award-Shrimp Spread. The LTAA this year has to go to the family Shrimp Spread recipe featured in my blog post “History, It’s in the Making” April 2016 and dedicated to my dad who passed away last February. I can now say that this recipe has gotten my family through the best of times and worst of times. It’s been served at countless parties and holidays to include this year at Thanksgiving and Christmas. My mom also made it for my Dad’s Military Honors Ceremony and following Reception as a tribute and sweet remembrance of a great husband, father, Officer and gentleman.

So there you have it- the Musing Awards for 2016. Please be so kind as to “click” on a few of the websites I have highlighted. I’d enjoy hearing your thoughts on any of the award recipients and would be honored if you’d pass this post to anyone you think might be interested.

I truly hope 2017 brings you all happiness, peace and a multitude of culinary adventures. Next up for me is the Culinary Immersion Weekend at the Omni Bedford Springs!

“They say I need to be seasoned; they say I need to be stewed. They say, ‘We need to boil all the hope out of him — like us — and then he’ll be ready’.”- Barack Obama while campaigning in 2008

History, It’s in the Making (or It’s all about the Shrimp Spread)

The Easter Tablescape this year

The Easter Tablescape this year

As an Army Brat, an Officer’s daughter no less, one of my Mom’s jobs as so many other Officer’s wives was to entertain. We had lots of Cocktail Parties, Sit-Down Dinners, Luncheons and Teas at our home wherever we were stationed. That being said, I became interested at a young age in the art of entertaining. I also picked up one of my Mom’s habits that has defined me in oh so many ways! You see, just as my mother before me, with each and every social ocassion I host, I produce an “Index Card” that not only lists what I served, but what I liked, what I didn’t, who was invited and what notable occurances happened before, during or sometimes after. They became a historical record of sorts that through the years has served as a  remembrance for me of days gone by. I can tell you for instance that I made Chicken with Bell Pepper and Onion Confit (Bon Appetit September 2001 Issue) for my Mom’s  birthday dinner 3 days after the Attacks of 9/11. It is documented that my son had Hardee’s Chicken for four birthdays in a row (ages 3-6), yet by the time he turned 12 his tastes had become so refined that I prepared Pepper-Seared Tenderloin w/Horseradish Cream. According to my index card that same sweet boy used the “F” word in front of his grandparents at my Dad’s 80th Birthday (hopefully the Sausage Ratatouille I made buffered the shock). My index cards fit perfectly in a sweet pastel basket where 35 years of entertaining is recorded. I’ll admit, I’ve missed an ocassion or two here or there and some cards lack detail compared to others. By and large though, the cards tell a lot about my family’s past.

A few statistics:

I have 204 recorded occasions. ( I know this is where you that know me are trying to tally how many parties you were invited to!)

I’ve hosted 18 Ladies Luncheons and Teas. The first one was the luncheon I had for my Bridesmaids in April of 1981 where I served my sure to be famous Ham and Egg Roulade which I have never made again! According to the card though, it was delicious and appeared in “Home Entertaining” magazine.

40 parties were Christmas parties (yes, some years I’ve had more than one) and remarkably I’ve had several Labor Day get togethers.

Of those Christmas/Holiday Parties, I served Shrimp Spread 22 times not to mention the countless other times as well. This brings me to the other portion of this post….

 

The ever faithful Shrimp Spread. This time made by my 88 year-old Mom just the other day.

The ever faithful Shrimp Spread. This time made by my 88 year-old Mom just the other day.

The Shrimp Spread

Apparently not all families serve “our” Shrimp Spread as a matter of routine. I know for a fact that it became a family staple for us in 1969 when my Dad was stationed in Fort Sill Oklahoma. The “Guided Missle Department Cookbook” was a collection of recipes contributed by the wives and was housed in a two-ringed binder with a bright red cover and is where this coveted appetizer first appeared. Somehow my mom is no longer is in possession of this publication, but no matter as the glorious Shrimp Spread recipe has been rewritten, shared and republished many times over.  When friends come over for repeat visits they immediately look for the Shrimp Spread. Who knew canned shrimp (always use the tiny or broken, mushed up!) could be the base for shellfish heaven? I’ve shared the recipes more times than I can count and the recipe now appears in several local Cookbooks either submitted by me or a friend I shared it with. Amazingly, I poured through 60 Shrimp Dip/Spreads on the “AllRecipes” website and not a one was precisely the same as “ours”.

I’m not gonna lie, as I’ve written before, I don’t make ANY recipe exactly as written. In this case when I double the recipe (and I always double the recipe!) I adjust some of the ingredients upward (hint, hint you can always use a bit more egg). I use green onion and I truly believe fresh parsley is a must although I know one particularly picky friend of mine who loves this stuff uses onion powder and dried parsley.

Well used recipe card as you can see

Well used recipe card as you can see

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In my other life as a Contract Negotiator, we were constantly reminded that “documentation is key”. I strongly believe this is the case in our personal lives as well. Be it through writings, photographs, recordings, momentos or simply memories engraved in our minds, holding on to those experiences one way or another gives us a sense of family, friendship and belonging.

This blog post is dedicated to my dad who passed away on February 5 2016. A true Officer and Gentleman who shared my passion for collecting memories and experiencing life through his tastebuds. You will be forever missed.

The table is set at my Dad's beloved "Vintage"

The table is set at my Dad’s beloved “Vintage”

 

 

 

Fitbits and Fit Bites

Handmade Tiles with Herb Imprints from the garden

Handmade Tiles with Herb Imprints from the garden

Family health issues kept my culinary adventures close to home for the last couple of months. That being said I thought it perhaps was time to rewind, recap and share some of my summer highlights that involved my passion for food and drink. Here goes:

-I got a fitbit. It’s proved to be not only helpful in tracking my steps, but also has energized my garden and kitchen prep to a new level! I find my self purposely making multiple trips to my 2nd fridge just in order to chalk up additional steps. Outside, I pace back and forth taking one watering can at a time to water my edibles just to trick my device into thinking I’m actually working out. Heck, I even wander through the house with cheese and cracker in hand to get to my step goal (hey 10K steps a day is HUGE ala Republican candidate for President Donald Trump). I had two dear friends over for lunch a few weeks ago and I told them of the night before when I walked through my hallway, all after sipping 3 rather large glasses of wine, just so I could get my last few hundred steps in. I’m starting to consider myself an athlete and may compete if Iron Chef ever becomes an Olympic sport.

A good day's bounty

A good day’s bounty

-I feel I got the very most out of my garden this year and for that matter  I still have stuff coming. Certainly not a fresh herb has been purchased for the last three months and my usual household of two easily stayed stocked with tomatoes, peppers, zucchini, chard and various other greens. Naturally, I made some of my by now famous spice mixture, Jen Blen (in dried/packaged and fresh form) and I also created and dried a limited edition signature blend simply called “Thanksgiving”. I added potpourri to the mix this year by creating a blend I call “Sweet MariAnnie”. I’d like to thank “Everyday with Rachel Ray”http://RACHELRAYMAG.COM September 2015 edition page 39″Make a great Impression” for the great idea/inspiration for the tiles I made.

 Potpourri!

Potpourri!

-As always, I was able to make a few visits to my most favorite local restaurants that I’ve posted about previously: Boiling Springs Tavern http://www.boilingspringstavern.com, Restaurant Sidney   www.restaurantsidney.com, and Fidler and Company Craft Kitchen http://fidlerandcompany.com. I’m happy that Carlisle PA has added a few new eating spots downtown. While I haven’t been moved yet to actually include in a blog post, I think Brick Kitchen and Bar http://www.brickcarlisle.com and 1794 The Whiskey Rebellion  http:// www.comfortsuitescarlisle.com/1794 are certainly worth a visit.

-I had delicious food at EAT-an American Bistro in Virginia Beach http://www.eatbistro.net . While down by the Oceanfront, EAT doesn’t have a touristy feeling at all. I’ll definitely go again when in the area. Speaking of Virginia Beach, we vacationed at Sandbridge Beach for the first time this summer. We were so pleased with our rental at Sanctuary Condos and equally happy with the establishment right across the street, Baja Restaurant http://bajasandbridge.com…….lots of good food and drink. My favorite Winery visit this summer was probably at Morais Vineyards in Bealeton VA http://www.moraisvineyards.com. The wines are Portuguese style and quite delicious with Touriga being one of my favorites. Heck even the so sweet but very “port-ish” Cherry Wine is good. I really like that the tasting includes food pairings. It makes the experience all that more fun. The setting at Morais is lovely as well. I highly recommend.

Corn growing amid the flowers

Corn growing amid the flowers

The green and yellow of the Herb Garden

The green and yellow of the Herb Garden

-Edible Landscaping continued to be a real treat for me during the summer months. Corn grown in the midst of of the flowers along with zucchinii created a Ornamental Grass effect that I really liked. I was even able to save myself 5 bucks by making my own corn stalks at the end of the season. Celebrity and Mortgage Lifter tomato varieties (just one plant each) did great and looked smashing among the Beebalm with a few Giant Marigolds added for color and pest control. The Herb garden was (still is) awesome this year and provided me with the freshest tasting recipes ever.

-Speaking of recipes, I subscribed to one those mail-order fresh ingredient meal delivery companies. The one I use is “Plated”. I like it because I can opt for an every-other week delivery, pick my own menus and I can block out weeks for non-delivery anytime I wish. Some of you who follow me on Facebook might’ve seen some of my “Meatless Monday” pics.  Plated is definitely for those who like to cook, but want to have someone else do the shopping every now and then. I invite you to take a look at the website https://www.plated.com/

As summer has come to a close, I hope to post a tad more frequently and certainly intend to add more fun and frolic! Until then, may we all be mindful of the quote below:

Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them.
–  Author Unknown

A Fond Farewell

The The “Southern Picnic” themed table at my retirement celebration

A co-worker asked if the Retirement Reception that was organized in my honor was blog worthy. At the time, I didn’t know how to respond because I knew she was speaking about the quality of the food that had been prepared. Since my foodie tendencies are well known throughout my department at a very  service oriented Navy facility that day in and day out does an outstanding job of supporting our war fighters at sea, the” party planners” for this event had paid particular attention to food quality and décor. As I came home after experiencing such a truly lovely outpouring of affection I knew I indeed needed to include this extraordinary event in my blog. The food was outstanding but that is not the point of this blog post. The fact that a wonderful group of co workers went out of their way to give me a retirement sendoff  with every nuance of my personality considered is what makes the occasion “blog worthy” (for you, Andrea).

Just part of the tablescape at my retirement reception Just part of the tablescape at my retirement reception
The Glorious Cupcakes served at my retirement reception at work The Glorious Cupcakes served at my retirement reception at work

Not to be out done, my sweet daughter with help from the rest of the family had planned a big retirement bash at Vintage (read my post “Thanksgiving at Vintage” to learn more about this magical place) where long time friends and close co-workers were invited to celebrate MY “Independence Day”.  As the guest of honor, I contributed very little to the affair only making the family Shrimp Spread and a couple of other bites to pass. The rest of the menu was squarely the responsibility of my incredibly talented girl. The Party should’ve been covered by our favorite magazine, Southern Living! From Ham Biscuits and Chicken Tenders with Alabama White Sauce to Market Potato Salad and Gazebo Room Pasta Salad, from Pimento Cheese and Mommy and Mamie’s Cheese Ball, from Spiked Blackberry Basil Lemonade to Troeg’s Sunshine Pils and everything in between……….this get together was fantastic!

The cake , fruit and candy bar at my Independence Day celebration The cake , fruit and candy bar at my Independence Day celebration

Food is symbolic of love when words are inadequate- Alan D. Wolfelt

Thanks ever so Jen, Jill, Nikki, Andrea, Jason, Amy and Kay.

I love you all- Mamie, Austin, Pat, Jamie, Mom and Dad, Rick, Laura, Cloey (Nick of course too) and Hailey.

 

A “Sweet” Heart Supper

“This year, Valentine’s Day was a celebration of the heart in the truest sense. With bypass surgery behind and my husband’s continued speedy recovery, I was in the perfect position to go all in with the meal prep.

The table is set at Hodge Podge Lodge The table is set at Hodge Podge Lodge

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love”- Craig Claiborne

The lady’s cocktail for the evening was a French 75 with a welcome twist…..made with Vodka instead Gin. Fresh squeezed lemon juice is a must as far as I’m concerned and only the tiniest bit of superfine sugar. I used Prosecco as the bubbly but Cava works just as well.

I love my French 75 Cocktail I love my French 75 Cocktail

The Salad I chose to make is called Italian Salad. Recipe can be found at one of my favorite sites: http://fandw.me/1A0v840.

So easy and very delicious So easy and very delicious

The Main Course: Filet Mignon with Peppercorn-Mustard Sauce (p 29 of “Special Edition: The Best of Cooking Light” published in 2000), Poached Mahi-Mahi with Lemon-Herb Sauce (p 34 of “Cooking Light Annual Recipes 2012”) on a bed of Jasmine Rice and Haricot Vert.

The published fish recipe calls for Halibut. The Mahi-Mahi worked just as well...I've tried both. The published fish recipe calls for Halibut. The Mahi-Mahi worked just as well…I’ve tried both.

The Dessert: A Sampler from the local bakery with a Red Velvet Whoopie Pie as the highlight.

No credit to me here. I just did the plating. No credit to me here. I just did the plating.

The first anniversary of “Musing about Eating and Boozing” is fast approaching in April. I appreciate all your support these past months and look forward to taking the blog back on the road once Spring is in the air. I’d love it if you’d browse through my previous posts and I’d be especially interested in feedback. If you’re interested in short snippets about food and a sundry of other things please visit my facebook page “Mygro Tips” once in a while.   Ta-Ta for now.