Fall is in the air! Well, not in Central Florida, here it is currently 95° F and very humid. However, every once in a while, in the afternoon, I feel a cool breeze that tells me we have made it over the hottest part of the year hump, and we have cooler temperatures to look forward to. This means that we can go ahead and turn on our ovens and get to baking and roasting without feeling like we are living on the surface of the Sun. Continue reading
recipe sunday
188 posts
A few Sundays ago I shared a recipe for Strawberry Limeade Cake. The base for the custard filling is a great Key lime pie recipe. When I was researching to see if I could use regular old Persian limes instead of Key limes I discovered that the majority of Key limes come from Mexico, not the Florida Keys. I also figured out that the pie tastes delicious using Persian limes instead of Key limes without making any other changes. Continue reading
Labor day is fast approaching and it typically leaves me a little stymied. Especially if I’m invited to a gathering and the hosts say, “Don’t bring pasta salad, we’ve got that covered.” Because then – of course – that’s all I can think of to bring. Continue reading
I absolutely love fish and seafood. I grew up eating fish at least once a week, and I try to keep the tradition going. I think I’ve mentioned this before, but I’ve had the best luck at our local fish market and buying fish on Tuesdays. I decided to take the traditional baked grouper up a notch by creating a sort of scampi sauce for small shrimp and then topping my grouper with this concoction. Continue reading
Do you know what’s delicious? Olive oil, parmesan, nuts, lemon and a lot of black pepper. Oh, and something green in the mix too.
Last week I was talking to my mother on the phone, when she happened to mention that my cousin had made kale pesto for the family over the weekend. I promptly filed that away in my head as “something I’d like to try.” Continue reading
The first time I made this salad was the 4th of July. I’d nearly forgotten the holiday because my husband was at work and I was cleaning and paying bills.
The most festive thing that happened before the salad, was a Raising Hope marathon.
If there’s any show that makes me laugh harder than Raising Hope, I can’t think of it. The show is so funny that I woke myself up laughing one morning while sleep-remembering this dialogue: Continue reading
The limes on my lime tree recently started ripening, so I wanted to use a bunch of them in a dessert lest they start rotting. At first I thought of just making a key lime pie, but the more I thought about it, what I was really craving was the key lime pie filling mixed in with strawberries. I had an angel food loaf in the refrigerator, so I decided to experiment. Continue reading
Okay, so the title of this post is a little misleading, because turmeric isn’t really “lowbrow.” But for years I’ve thought of it as “saffron coloring for the fiscally challenged.” I love to use it in rice because it makes it so bright and cheerful for pennies a batch. It’s also good for you – which makes it pretty much a win/win. Then over Christmas I was gifted with a good sized amount of saffron. Saffron! The most expensive spice in the world! I’ve been hoarding it because…well, it’s the most expensive spice in the world. Continue reading
Risotto is one of those dishes that gets a lot of flack for being “hard to make”. Yes, you can’t just set it and forget it, and it is a bit of a pain to stir it every few minutes, but the effort is totally worth it, and realistically you will only be stirring on-and-off for about thirty minutes. NBD. This recipe is near and dear to my heart as I created it when I was wooing my husband. On Tuesday we celebrate our 9th wedding anniversary, so I can say with confidence that this dish will certainly get you some. Continue reading
I love salad for breakfast. Up until a few years ago I thought this made me a little odd. I had been mocked enough by roommates and friends that I learned to keep my fondness for morning salads to myself. I can’t tell you how many times in various situations, I’d had this conversation with people: Continue reading