|
|
by Sherry on July 15th, 2019 
From the sea to your mouth, yum.
Cafeterias? Buffets? I guess the difference is a buffet you can eat as much as you want and a cafeteria you pay for each little morsel of food you put on your tray. As a kid I remember my grandparents taking us to Piccadilly Cafeteria in Memphis. They always use to say “your eyes are bigger than your stomach” because my sister and I tended to put so much on our trays we couldn’t possibly eat everything. And then along came the buffets.
Normally I don’t like buffets for several reasons. First of all I tend to eat too much; my “eyes are always bigger than my stomach” and I really do hate wasting food. Secondly, I feel like the food is sitting around a little too long and then I’m always thinking that it isn’t quite as good as something ordered off a menu.
On our trip to Beaches at Turks and Caicos this summer I did manage to eat at 20 out of the 21 restaurants on the property. Marios restaurant is probably one of the biggest there but I wasn’t really feeling “Italian” on a hot summer day or night. But, one day we were at the Italian pool on our way to the French pool (8 pools on the property so we had to hustle to get to them all) and decided to stop in Mario’s and see what they had for their lunch buffet; the biggest antipasto bar I’ve ever seen and tiny little desserts awaited us and I couldn’t wait to dig in. I saw this slaw (and I do love all kinds of slaw/coleslaws) and couldn’t actual tell what was in it until I started picking it apart. Ok, so I’m one of those people that is going to sit and dissect a dish so I can make it once I get home.
Continue reading »
by Sherry on July 9th, 2019 
Refreshing dessert for the hot summer ahead of us.
Don’t you just love mangos? If you haven’t tried this fruit you should because it is the perfect cool refreshing dessert for the summer.
I was looking at the mango.org blog for information on mangos and thought I would share some of it with you. There are several ways to cut a mango. If nice and firm I use a mango cutter it it takes the pit right out of the middle. It’s a funny shaped pit, nothing like that of other fruits with pits/stones. You can also slice off the sides and then either cut in cross sections and scoop or in long pieces and scoop. My daughter uses the edge of a glass, after cutting off the sides of the mango, to remove the peel. You will want to look at the mango.org blog for all kinds of tips on storing (do not refrigerate until ripen) and recipes etc.
Continue reading »
by Sherry on July 2nd, 2019 
I love anything lemon, and this tea cookie is the best!
Years ago I made a cookie called High Tea Lemon Cookie. They were good but could have been a little more lemony and a little less crumbly or at least not fall apart before getting in your mouth. That recipe was made with 1 1/2 cups of cornstarch and to me not quite sweet enough.
My sister and I first put the High Tea Lemon Cookie in one of our cookbooks we did together (self-published so no longer around) 30 years ago. I’ve made that recipe numerous times and finally decided to try and rework the ingredients for a sweeter little firmer cookie.
Continue reading »
by Sherry on June 26th, 2019 
Funky corn will take your funk away!
If you love corn and can’t get enough of it in the summer and you’re always looking for a new recipe and something EASY to make for dinner, then this one’s for you.
When we lived in Ft. Madison, Iowa back in the late 70’s we use to go to festivals in the summer; the strawberry and corn festivals were my favorite. I remember the corn especially because you could eat all the hot buttered corn you wanted for free and the kids could run around and play and you wouldn’t think of worrying about their safety.
My son, Scott, who lives in Chicago is always sending me websites to restaurants he and his wife, Missy, go to. This particular restaurant, Funkenhausen was just named one of the 16 best restaurants in Chicago and their chef comes from Charleston, SC and has German roots. I’m sure this corn recipe was probably his take on grilled corn and similar to a Mexican street corn.
Continue reading »
by Sherry on June 16th, 2019 
What to do with those black bananas?
In less than 24 hours we will be at Beaches Resort in Turks and Caicos celebrating our 50th anniversary with kids and 6 grandsons. There’ll be 14 of us and I’ve been accumulating so much stuff that I probably won’t need. One suitcase is full of 4 floating chairs, gummy bears, sand molds, sand buckets and shovels, large bags of M&M’s (at least 6), mosquito bracelets, bottles and bottles of sun screen.
So, what could happen? Six little boys under 10 are bound to be up to something this summer and sure enough I get a text a couple of weeks ago and grandson Charlie (7) fell off the monkey bars and broke his wrist. Poor little guy was pretty unhappy that night but by the next day sporting a neon green cast he looked like he was ready to jump in a pool. Well, maybe by the time they get there. Hoping to see a waterproof cast by then, if not, then he’ll have something to put over the cast so he can join his cousins doing everything (maybe almost everything) at the beach and at one of the 8 pools.
Continue reading »
|
|
Connect